Drain tomatoes, reserving 1/2 cup liquid. Set aside. In large skillet, heat oil over medium heat. Add “sausage” and cook, turning often, until golden, about 5 minutes. Add onion and cook until tender, stirring often, about 5 minutes. Stir in bell peppers and garlic. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, reserved tomato liquid, parsley, oregano, salt, pepper and sugar until well combined. Cover and cook until flavors are blended, about 5 minutes. Spoon the sausage-bell pepper mixture into small hero rolls and serve open-faced, garnished with some black olives and baby carrots. End the meal with sliced fresh pears topped with a dollop of low-fat vanilla yogurt or soy yogurt. This recipe yields 6 servings. Share and Enjoy:

]]> http://www.chefbradonline.com/2010/02/28/sausage-pepper-heroes/feed/ 0 http://www.chefbradonline.com/2010/02/28/fresh-flounder-in-sherry/ http://www.chefbradonline.com/2010/02/28/fresh-flounder-in-sherry/#comments Sun, 28 Feb 2010 21:20:24 +0000 Chef Brad http://www.chefbradonline.com/?p=2262 1 pound of flounder filets, cut into serving pieces
1/3 cup of minced onions
1/2 cup of sherry wine
8 medium mushrooms, chopped fine
1/4 cup of water

Place the fish filets in a shallow greased baking dish. Sprinkle with onion and sherry, mushrooms, and water. Season with pepper. Bake in 325ºF.  oven until fish is tender. Serves 4
black pepper to taste

In small saucepan combine cornstarch, bouillon granules, Worcestershire sauce, pepper and 2 cups cold water. Bring to boiling over medium heat; boil 1 minute until thickened, stirring constantly. Stir in gravy browner. Makes 2 cups.

Yup. That’s right. Record profits for 2010. In their newly released 2010 forecast, the National Restaurant Association predicts that 2010 will be the best of the last three years, seeing a profit of $580 billion and a 2.5% increase in sales over 2009.

While that’s good news for us restaurant industry professionals, there’s more good news across the entire economy.

via 10 Signs the Recession is Over – Chef’s Blade.

via Chef Essentials: Brown Sauce – Chef’s Blade.

2 tablespoons (1/4 stick) butter

1 cup chopped onion

3 garlic cloves, peeled, thinly sliced

1 cup bourbon, divided

1 cup ketchup

1/2 cup hot pepper sauce (such as Crystal)

1/4 cup tomato paste

3 tablespoons (packed) golden brown sugar

30 chicken drumettes (about 4 pounds)

via Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce Recipe at Epicurious.com.

Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember…

via Grilled Cheese with Pulled Short Ribs and Pickled Red Onions Recipe at Epicurious.com.

About 5 cups vegetable oil

1 pound drained marinated bocconcini (small mozzarella balls), patted dry

3 large eggs, beaten

1 cup plain fine dry bread crumbs

Equipment: a deep-fat thermometer

Accompaniment: warm homemade or bottled spicy tomato sauce

via Fried Mozzarella Balls Recipe at Epicurious.com.

Quiz: How Well Do You Know Your Kitchen Slang?

Whether you’re already working in a restaurant or just curious, you’ve got to know what the staff is saying. Find out if you’re a shivering kitchen intern or the crustiest veteran chef around!

via How Well Do You Know Your Kitchen Slang? – Chef’s Blade.

Chefs speak in a language that is specific to the kitchen, and you’re not going to learn it by going to culinary school or reading culinary texts. So Chef’s Blade has worked with industry professionals to bring you this introduction to culinary slang as well as this complete glossary

via Kitchen Slang You Need to Know – Chef’s Blade.

Since the largest part of hollandaise is butter, the success or failure of the sauce depends not only on skillfully combining egg yolks, water, acid, and butter into a rich, smooth sauce, but also on the quality of the butter itself.

via Chef Essentials: Hollandaise Sauce – Chef’s Blade.

via What Can A Chef Claim On His Taxes? » Cookwork.com.

via 10 ‘hot Topics’ Trending Foodservice In 2010 » Cookwork.com.

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.

via Matters of Taste.

via Final Speaker Lineup Announced for C&RB’s 2010 “Chef to Chef” Conference.

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.

Tuna Tartare.

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.

INGREDIENTS:

2 ZESPRI® GREEN Kiwifruit, peeled and diced

2 ZESPRI® GOLD Kiwifruit, peeled and diced

4 teaspoons Sugar

via Panna Cotta With Fresh Kiwifruit Coulis.

via What’s Your Food Styling IQ? – Chef’s Blade.

via CookingSchools.

via How to Talk Like A Food Stylist – Chef’s Blade.

via Celebrating Citrus – Chef’s Blade.

via How to Sharpen & Hone Knives – Chef’s Blade.

via Real-Estate Deals Exist for Restaurants Willing to Negotiate – 2010-01-13 07:00:00 | Restaurants & Institutions.

After reading this article I started thinking about the need for restaurateurs to redesign their menus. I believe that most restaurateurs need outside feedback, but I know that menu consultants are very expensive and not always in touch with your site.

via Community Menu Design Make-over – The Restaurant Community.

ServSafe® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution.

The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.

See the advantages for yourself with an overview of ServSafe Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.”

Class Schedule:

Birmingham, Alabama

February 8th & 9th (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

February 13th (Saturday) – One Day 8 Hour Class – 9am-6pm

February 14th (Sunday) – One Day 8 Hour Class – 12pm-8pm

Tuscaloosa, Alabama

February 15th & 16th (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

Atlanta, Ga

February 20th (Saturday) – One Day 8 hour class 9am-6pm

February 21st (Sunday) – One Day 8 hour class 12pm-8pm

February 22nd & 23rd (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

All classes are subject to 10 person minimum. If less than 10 people you will be schedule for the next class in your area. You must register 10 days prior to the date of the class. Sign up for the class in our online store.

via London Chefs See More Beef, Fewer Molecules in Difficult Year – Bloomberg.com.

via Hard Times Have Younger Floridians Catching the Early Bird – NYTimes.com.