Archive for Recipes

Picadillo Cubano ( Cuban Ground Beef Dish)

Latin cuisine food offerings are driving out of home dining choices and opportunities. When polled nearly one quarter of U.S. consumers ordered Latin foods or flavors once a month in restaurant occasions.

Picadillo translates to “minced” in English, and most closely correlates to sloppy joe’s here in the states. It’s a simple dish of meat, tomatoes, and raisins for sweetness.

There are many variations on this comfort food dish, but why not try out our chef’s version. It’s easy to make and simply delicious.

Ingredients

Olive oil- 40g
Ground beef- 908g
Ground cumin- 1.5g
Ground oregano- .25g
Bay leaf- 1
Onion (finely chopped) – 275g
Green bell pepper (diced) – 200g
Garlic (chopped) – 17.5g
Tomato sauce- 420g
Tomato paste- 85g
White wine- 180g
Raisins- 40g
Spanish olives (cut in half) –
Salt- 9g
Pepper- 2.75g

Method

Heat oil in a medium size pot
Add beef and brown
When almost browned all the way, add cumin, oregano, bay leaf, onion, pepper, garlic, salt and pepper
Cook for 10 minutes more
Add tomato sauce, tomato paste, wine, olives and raisins
Reduce heat to low, cover and cook for about 30 min
Remove the bay leaf and serve over plain white rice

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Saag Paneer Style Spanikopita

In the US market, Asian profile food products attained 3.4 billion dollars in sales between 2013 and 2014, and Indian food is considered a segment of this market. Sales of Asian cuisine oriented foods have increased 27% since 2008, that’s the highest growth of any segment measured.

Saag is more common in Pakistan, and North Indian provinces of Haryana, Uttar Pradesh and Punjab. Our chefs have adapted this indian staple to be slightly easier to eat, by stuffing it into Greek filo dough. This creates a sort of…spanikopita style dish but with indian flavors.

 

SaagPaneerIngredients

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese), cut into 1/4-inch cubes,
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, puree
4 garlic cloves, minced
1 large green serrano chile
1/2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt
1 package of puff pastry, thawed
1 cube of butter

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then chop it up very finely.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. saute the mixture until it’s evenly toffee-colored, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off. Let cool

Roll out a sheet of the puff pastry, with a pastry brush, brush on melted butter to one side of the puff. add another piece of puff pastry over the first and repeat the butter method. Two or three more sheets will be sufficient. Cut the sheets of puff into halves or thirds depending on how large you want to make them.

Put a small spoonful of filling into the bottom corner of the puff and start folding up at an angel to create a triangle. Put finished puffs onto a tray covered loosely with a damp cloth.
When completed put onto a sheet tray and bake at 350 degrees F for 30-40 minutes until golden brown.

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Baked Buttermilk Chicken Tender Snacks

Forget the fryer, these baked chicken tenders are packed with flavor. They’re not the simplest thing to make but it’s well worth it. It starts off with an hour long soak in buttermilk, one of the rising stars in flavors at this time.

Then they are breaded in a mix of garlic and onion powder and finished off in the oven for a healthier alternative to frying.

These are like the grown up version of chicken nuggets with the refined taste of dijon really coming through in the finished product.

Give it a try and let us know what you think!

Buttermilk ChickenButtermilk Marinade (see below)
1 lb raw chicken tenderloins, cut into strips
3 egg whites
1 Tablespoon Dijon mustard
3 cups panko breadcrumbs
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon salt

Buttermilk Marinade
1 qt. buttermilk
2 Tablespoon kosher salt
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder

Combine all ingredients and mix thoroughly.

Steps

  1. Preheat convection oven to 350°F.
  2. Prepare marinade; marinate chicken tenderloins for 1 hour.
  3. Remove chicken from marinade and drain well.
  4. In small bowl, mix together egg whites and mustard.
  5. Dredge chicken in egg mixture; coat evenly and well.
  6. In another bowl, combine breadcrumbs, paprika, garlic, salt, and onion powders and mix well.
  7. Toss chicken in breadcrumb mixture; shake off excess crumbs.
  8. Bake chicken on sprayed sheet pans until chicken is golden brown and internal temperature is at least 165°F.
  9. Serve immediately.

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Sriracha Garlic Buffalo Wings

Sriracha is hot. Doubly hot. Hot because of its unique “tangy with just a hint of sweetness taste”, and quickly has become a hot trend on tables across the country. I asked our chef’s if they could provide a few recipes for us to share with you. This one was a hit at my super bowl party so I thought I’d share it after such a positive reception. It was also super easy.

While the preferred method is to fry them, if you don’t happen to have a fryer, you can just cook them in the oven  at 425 degrees F for 20 minutes on each side and then toss them in the sauce.

buffalo-wings-518828_6403 lbs Chicken Wings
2 sticks unsalted butter
¼ cup sriracha sauce
1 cup hot sauce
2 garlic cloves
1/2/ tsp Black Pepper
2 tsp White Sugar

Sauté garlic in a little olive oil. Add hot sauce and sriracha and bring to simmer. Turn off heat and add unsalted butter, sugar, and pepper. Whisk until smooth

Fry Chicken wings and toss with Buffalo Sauce

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Cheesy Taco Soup

Brrr…it’s cold here in Chicago. After 19.3 inches, the fifth most snow Chicago has ever seen, followed by -11 (and that was before they added in the wind chill!) degree weather yesterday, I went downstairs to the culinary center to see what the chef’s could come up with on the spur of the moment to warm me up. It’s well known around the office that I love a good taco, but with it being so cold they whipped up this custom treat just for me.

This deliciously hot soup warmed me up right away. The mix of cheese and peppers balanced out each other perfectly, and the custom taco seasoning blend they used was just perfect. You can substitute with some of those other bland seasoning mixes you find at retail, but for a real kick you have to try this blend.

Call your sales representative today and let us show you how to incorporate this into your existing or new products!

Serves 6-8

Serving Suggestion

Serving Suggestion

Ingredients

  • 1 lb lean ground beef
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2-1/2 cups milk, divided
  • salt & pepper
  • 1 cup freshly shredded cheddar cheese, plus more for topping
  • 1 package taco seasoning
  • 10 oz of stewed green chilies and tomatoes, undrained
  • 15 oz black beans, drained & rinse
  • crushed tortilla chips

Instructions

  • Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
  • Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
  • Add taco seasoning, stewed chilies and tomatoes, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

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Rice Water and Mackerel Fish Ball Soup “Shanghai Style”

50% of consumers want to try new unique soups, with the Asian styles growing fastest. Our Chef Zhao is located at Newly Weds Foods Beijing, China. We reached out to him and asked for an idea of what is cutting edge in soups right now. He provided a twist on a very traditional Chinese favorite mixing French mushrooms with Chinese flavors.

It demonstrates how Newly Weds Foods is able to quickly provide world flavors at a moments notice. If you are feeling brave, try out Chef Zhao’s unique take on Rice Water and Mackerel Fish Ball soup, it’s delicious!

Serving Suggestion

Serving Suggestion

Ingredients for mackerel fish ball
Fresh mackerel fish
Pork fat
Milk
Rice wine
Salt
Ground white pepper

Ingredients for rice water
Rice 100g (about ½ cup)
Glutinous rice 100g (about ½ cup)
Water 1.2L – 1.5L (about 5 cups)

Ingredients for soup
Green asparagus or fresh spinach
Champignons
Ginger
Salt
Pepper

Cooking method
1. Remove the fish bones and skin.
2. Mince fish and pork fat in food mixer (fish and fat ratio of 7:3).
3. Season with milk, rice wine, ground white pepper and salt to taste.
4. Place in the refrigerator for half an hour, set aside.
5. Boil both the rice and the glutinous rice in the water until soft.
6. Strain the rice from the water and reserve the rice water.
7. Slice the Champignon and cut the asparagus into 2 inch pieces. Set aside.
8. Take the fish and fat mixture and form into small balls.
9. Bring the rice water to a boil and poach the fish balls until tender.
9. Add champignons, ginger and asparagus into soup, cooked until tender.
10. Season with salt and pepper.

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Door County Habanero Cherry Chicken Chili

More and more consumers tastes are demanding new twists on everyday soups. Our culinary and marketing teams, working in tandem, are hard at work coming up with the next big flavor. One of the ideas we came up with was this Habanero Cherry Chicken Chili, not only hitting the unique soup trend, but also working in the trend of spicy foods.

Serving Suggestion

Serving Suggestion

This Chili is sure to warm your stomach and finish off sweet with a delicious subtle cherry flavor.

Sauce

  • 1 Tablespoon Vegetable Oil
  • 2 Cups Cherry Juice (unsweetened)
  • 1 Medium Onion (chopped)
  • 2 Fresh Habanero Chili’s (de-stemmed)
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Ketchup
  • 1/2 Cup Sugar

Chicken

  • 6 Cups Cherries (no pits)
  • 4 Tablespoons Tomato Paste
  • 2 Medium Onions (sliced thin)
  • 1 Fresh Habanero Pepper (de-stemmed)
  • 3 Pounds Boneless Skinless Chicken Breast (cubed)
  • 4 Cloves Garlic (minced)
  • 1 Chicken Bouillon cube

Directions

The Sauce

  1. Add the vegetable oil to a small skillet and heat over medium high heat.
  2. Once hot, onions and peppers to the pan. Cook until onion is soft (5-8 minutes).
  3. Add the lemon juice, ketchup, cherry juice and sugar to the pan. Stir and cook until mixture is slightly thickened (about 5 minutes).
  4. Remove from pan and add all of this to a kitchen blender.
  5. Puree until smooth. Vent the lid so the heat doesn’t pop the lid off.
  6. Save and set aside.

The Chicken

  1. Add 5 cups of the cherries (save the remaining cup) to your soup pot.
  2. Continue adding the tomato paste, onions, habanero, chicken, garlic and bouillon to the pot. Top it all with the sauce and stir to mix.
  3. Cover and cook, on low heat for about 1 to 2 hours. Stirring occasionally to prevent sticking and/or scorching.
  4.  Once cooked, add remaining Cherries.
  5. While the chili simmers, stir and break up the cubes of chicken so that it’s shredded.
  6. Cook the chili until it gets to a consistency you like.
  7. Remove from heat and serve with chopped green onions and sour cream.

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