Chef Brad LiveHave you ever spent time purchasing everything for your restaurant or business? Sometimes it takes more than just business savvy and hard work to keep the restaurant going, and you find yourself at the counter with your debit card out just to get what you need, and get out.
via What Can A Chef Claim On His Taxes? » Cookwork.com.
The local sourcing dynamic moves into overdrive. The future will bring a new learning curve for patrons as they are embracing the ideas of locally grown foods, and chefs will struggle to define previous precious flavor profiles. Instead, local sourcing will breed fewer ingredients for chefs to use in their arsenal and force them to intensify the flavor of the ingredients they do.
via 10 ‘hot Topics’ Trending Foodservice In 2010 » Cookwork.com.
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When you need a quick and healthy dinner idea, seafood is a sure bet. You can turn out this fine-dining fare in under 30 minutes. This recipe beautifully marries salty and spicy (from the curry-dusted scallops) with sweet and tart (in the lime-spiked pea purée). Curry powder is a powerful natural anti-inflammatory thanks to its main ingredient, turmeric.
Go to the healthy recipe on epicurious.com
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
brought to you by epicurious.com and NutritionData.com
Tired of pasta, potatoes, and rice? This fluffy whole-grain pilaf spiked with allspice, cayenne, and apricots is an exceptionally heart-healthy alternative to the usual starches. It's very low in fat, cholesterol, and sodium and high in fiber. Try it as a side dish for pork or chicken—or just toss in some toasted walnuts or almonds and steamed veggies for a light vegetarian one-dish meal.
Go to the healthy recipe on epicurious.com
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
brought to you by epicurious.com and NutritionData.com
Dried porcini mushrooms get double billing in this recipe: They are ground into a powder and used to coat the chicken breasts and also simmered with nutty-tasting wheat berries (which can be found at health food or gourmet grocery stores). The wheat berries are combined with wild rice for a chewy two-grain pilaf that absorbs every delicious drop of the wine-and-mushroom pan sauce. (The grains also supply a third of your day's fiber requirement). Despite its rich flavor, the dish is low in fat. A tossed green salad is all you need for a complete meal.
Go to the healthy recipe on epicurious.com
Photograph By: Romulo Yanes
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
Two New Private Chef Meals – Pot Roast and Chicken & Dumplings – Online Store
Pot Roast – Pot roast was a standard growing up, and still continues to be in my parent’s household. Served with roasted vegetables & potatoes.
Chicken & Dumplings – Chicken and dumplings is a traditional southern meal. This
is comfort food at it’s best. Just like Grand Mama used to make.
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More of a stew than a soup, this satisfying and nutritious one-pot meal is perfect for a cold winter night. Tomato paste is a concentrated source of cancer-fighting lycopene. This meaty dish is also a good source of B vitamins and zinc, which can help ward off a cold. Baked apples make for an easy winter dessert.
Go to the healthy recipe on epicurious.com
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
brought to you by epicurious.com and NutritionData.com
Concentrated pomegranate juice and fresh pomegranate seeds intermingle for an antioxidant double whammy in this brightly colored, vibrantly flavored dish. The lamb is a great source of zinc and selenium, which bolster your immune system. Combine with brown rice and steamed green beans for a complete meal.
Go to the healthy recipe on epicurious.com
Photograph By: Sang An
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
A menu is more than just a list of food with prices. It’s a means of representation that expresses your property’s personality. It focuses your overall food-and-beverage operation and establishes your budget, while simultaneously promoting profitability. Done well, a menu can create an impression that lasts long after the waiter or waitress walks off with it—one that will make diners want to come back and try different items again and again.
via Matters of Taste.
The full lineup of speakers for the Club & Resort Business 2010 Chef to Chef Conference, to be held March 7-9, 2010 at the Four Seasons Resort in Palm Beach, Fla., has been finalized and posted on the Conference website (www.CheftoChefConference.com). Full speaker biographies, along with complete registration information for the Conference (which has limited capacity, and has already passed the halfway mark for signups), can also be found on the site.
via Final Speaker Lineup Announced for C&RB’s 2010 “Chef to Chef” Conference.
Yield: 16 orders
Amt Ingredient
2-¼ qts, red wine
16 ea. short ribs, trimmed
as needed salt and pepper
as needed flour
as needed vegetable oil
20 ea. garlic cloves
16 ea. shallots, cut in half
4 ea. carrots, peeled, cut into 1-in. pieces
4 ea. celery stalks, peeled, cut into 1-in. pieces 2 ea leeks, white and light-green parts, washed and chopped
12 ea. parsley sprigs
4 ea. thyme sprigs
4 ea. bay leaves
6 qts. brown veal stock
16 orders parsnip potato purée
6 ozs. pancetta, small dice
1 cup shallots, minced
2 lbs. mushrooms, assorted
16 orders braised celery
3 lbs. carrots, oblique cut, roasted
as needed chervil
Procedure:
• Pour the wine into a large saucepan over medium heat. When the wine is hot, flame it. Bring to a boil and reduce by half.
• Heat some oil in a rondeau over a medium-high flame. Salt-and-pepper the short ribs. Dust the ribs one at a time, and brown nicely on all sides.
• Turn flame down and remove most of the fat. Add the vegetables and herbs and cook until lightly browned. Stir in the tomato paste and pincé.
• Add the reduced wine, the browned ribs and the stock to the pot. Bring to a boil; cover and braise until fork-tender.
• Remove meat carefully. Moisten with a little of the cooking liquid. Bring the remaining cooking liquid up to a boil and reduce until thickened, being sure to skim constantly.
• For the mushrooms: Render the pancetta in a little olive oil.
• Add the shallots and cook until slightly browned. Turn up the heat and sauté until mushrooms release their juices.
• Cook and plate according to demo. Serve it forth.
Red Wine Braised-Beef Short Ribs.
Yield: 6 servings
Amt Ingredient
¼ cup corn oil
2 tsp. ginger, fresh grated
1 lb. sushi-grade tuna
¼ cup cilantro, fine chopped
1 tsp. jalapeno, minced
1-½ tsp. wasabi powder
1 tsp. toasted sesame seeds
1 tbsp. scallion, finely chopped
1-½ tbsp. + 1 lemon juice, lemon half
as needed salt and fresh ground pepper
as needed guacamole
as needed copperwell sauce
as needed tatsoi
as needed tomato diamonds
24 ea. kettle potato chips
Needed implement: Ring cutter, 1 ½” tall x 2 1/4”wide
Procedure:
• Combine oil and ginger to make ginger oil and steep for at least two hours. Strain.
• Cut tuna into 1/8-in. dice with a very sharp knife.
• Combine with 3 tbsp. of the ginger oil, 3 tbsp. of the cilantro, the jalapeno, wasabi, sesame seeds, scallion and lemon juice. Season to taste.
• Fill bottom of ring cutter with a thin layer of guacamole. Add tuna to the top, pressing gently.
• Drizzle with the ginger oil and copperwell sauce, the tatsoi, the tomato diamonds and chopped cilantro.
• Stick four of the chips into the tartare and serve.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
Yield: 1 serving
| Ingredients | Weight | Measure |
| Thousand Island dressing | 2 Tbsp. | |
| Original TABASCO® brand Pepper Sauce | 1/4 tsp. | |
| French sandwich roll, split | 1 ea. | |
| Meatloaf, prepared, sliced, reserved hot | 2 slices | |
| Potatoes, mashed, prepared, reserved hot | 1/2 cup | |
| Onion rings, thin, fried, reserved hot | 2 Tbsp. |
Method Recipe & Photo McIlhenny Company/TABASCO® Brand Products
1 Mix dressing and Original TABASCO® brand Pepper Sauce.
2 Toast French bread; spread insides with sauce.
3 Place hot mashed potatoes on bread, top with meatloaf.
4 Cover with onion rings, stacking high.
5 Serve immediately.
Meatloaf And Mashed Potato PO’ Boy.
Makes 1 Serving For the beverage: For the garnish: Microwave Method:
Combine cold milk and syrup in a microwave-safe mug or glass and mix well. Microwave for 30 seconds and follow directions for garnish.
Molten Chocolate Cake Hot Milk Drink.
Beverage, Chef Brad's Blog Post, Recipe Blog | No Comments »
Prep time: 10 minutes Cooking time: 6 minutes Makes: 4 servings
3/4 cup Hazelnuts, whole, toasted, skin removed, divided
1 cup Instant potato flakes
1 cup Water, boiling
3/4 cup Flour, all-purpose
1 Egg
1 teaspoon Salt
1/4 teaspoon Black pepper, ground
2 tablespoons Olive oil
2 tablespoons Butter
1/4 cup Parmesan cheese, grated
2 tablespoons Parsley, chopped
via Hazelnut Brown Butter Gnocchi.
