Friday, December 30, 2016

New Years Black Eyed Peas w/ Ham Hock & Collards :: Chef Mark Cleveland @ Ready.Chef.GO! ::




















 

Microwave power level 6 for 6 mins or 400 oven for 25 to 30 mins
Yields approx 2 1/2 Quarts to fill 2 Ready.Chef.GO! bags

8 to 10 ounces Smoked Ham Hock, large slices
2 Tbs EVOO
3 Cups Onion, sliced
(Opt) 2 or 3 Bay Leaves
(Opt) 1/2 Tsp Allspice or Pumpkin Pie Spice
(Opt) 2-3 Tsp Smoked Paprika
1 1/2 Quarts (1 Large Bunch) Collard Greens, stemmed & 1” dice
1 Quart Black Eyed Peas, cooked
1 Tbs Molasses or 1 1/2 Tbs Brown Sugar or Both
1 Quart Smoky Black Eyed Pot Liquor, Broth or Stock*
1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Tbs Lime or Lemon Juice

Saute the onions w/ the bay leaves over medium high heat for about 6 mins until tender.  Add the optional spices and toss for a minute.  Add the greens, cooked black eyed peas, sweeteners, pot liquor, salt & pepper.  Cook covered over medium high heat for 20 mins, remove cover & cook over high heat for 8 to 10 mins to reduce the broth.  It should be juicy, but not too runny.  Stir in the cooked, sliced pork & the citrus juice.  Cool & pack into Ready.Chef.GO! bags.

*Ideally remove the meat from the cooked smoked ham hock & cook soaked black eyed peas with the ham hock or pork bones for added flavor, reserve the smoky pot liquor for use in this recipe.  If using canned black eyed peas, you can sub chicken stock. 

REHEATING INSTRUCTIONS:  Microwave at powder level 6 for 6 mins or heat in a 400 oven for 25 to 30 mins, or until the pot liquor is simmering & the beans are hot throughout.  Let rest for 2 mins before opening the bag.  The lower power level in the microwave makes for succulent & juicy pork. 

NOTE:  Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference. 

POINT OF SALE DISPLAY:  Build your display with other seasonal & holiday must haves including individual smoked ham hocks, hog jowls, pork shanks, etc.  Add holiday pies, pumpkin, apple, pecan, etc and New Year libations especially champagne, sparkling cider, prosecco, cava and other sparkling wines. 

















Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Pinterest

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https://readychefgobags.com/recipes-home/

Youtube

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Avanti Café


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Twitter


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Pasta Fagioli Video https://vimeo.com/133115733

Polynesian Salmon BBQ :: Chef Mark Cleveland @ Ready.Chef.GO! ::





















 
 

450 Oven or Open BBQ Grill
4 Servings in one BBQ Grilling Bag

2 Cups Cauliflower Rice or Couscous
1 1/2 Cups Greens (I used spinach)
1 Cup Pineapple (Chunks or crushed, unsweetened canned, frozen or fresh)
1 Tsp Curry Powder
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Cup Orange Juice
1 1/2 Tbs EVOO
3/4 Cup Tropical Salsa (divided use)
24 Ounces Wild Caught Salmon Fillet

Garnish: Sesame seeds, sea salt, cracked black pepper, paprika

Combine all the flavorings except 1/2 cup of salsa in a mixing bowl & stir well.  Cut the salmon into 4 individual fillets.  Top each fillet with a dollop of the reserved salsa & sprinkle with optional garnishes.  Load the cauliflower mix into the Ready.Chef.GO! BBQ bag, on top of the parchment layer, according to the instructions on the bag.  Place the 4 salmon fillets on top of the vegetable mix.  Seal the bags for retail sales.

Cauliflower rice or couscous is readily available in both organic & conventional forms from produce suppliers.  It’s 100% cauliflower that is cut small to have the texture of rice or couscous.  It’s on trend for both gluten free, paleo & lower calorie consumers.  This dish is perfect for both summer & winter sales.  While there is curry powder in it, it has universal appeal since it tastes more Polynesian than East Indian.  Use any tropical salsas like sweet corn, mango, pineapple, etc. 

REHEATING INSTRUCTIONS FOR CUSTOMERS:  BBQ on an open grill foil side down, or roast in a 450 oven for 18 to 20 mins.  Let rest for 5 mins before opening the bag.  Follow all instructions printed on the Ready.Chef.GO! BBQ bag.

NOTE:  Ready.Chef.GO! bags allow for excellent texture and no sticking on the BBQ & fast high heat cooking in the oven. The results are always succulent & tender.  You’ll taste the difference. 

POINT OF SALE DISPLAY:  Build your display w/ jars of tropical salsa, salads, dressings & side dishes, garlic bread, flat breads, etc., ears of sweet corn, marinated mushrooms, peppers, broccoli, etc to BBQ or roast. Add tropical themed beverages, desserts, sweets & ice creams. 













Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Pinterest

Full Portfolio




https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog




linkedin


Pasta Fagioli Video https://vimeo.com/133115733

Stuffed Peppers :: Chef Mark Cleveland @ Ready.Chef.GO! ::

 





















 

Microwave power level 7 for 6 mins or 400 oven for 20 to 30 mins.
Fills 4 to 6 bell pepper halves for one or two bags, depending on the size of the peppers

4 to 6 bell pepper halves
1 1/2 Cups Cooked Grains (I used a mix of barley, lentils, brown rice, amaranth, quinoa)
2 Cups Vegetables, diced (I used shallot, garlic, red bell & Anaheim peppers, butternut squash, chanterelle mushrooms)
(Opt) 1 Tbs Soy Sauce
(Opt) 2 Tbs Sherry
2 Tbs EVOO
Salt & Pepper to taste
1 Cup Cheese, diced

Saute the vegetables in the evoo w/ the sherry & soy sauce or salt & pepper to taste until just tender.  Combine w/ the cooked grain blend & diced cheeses.  Pack firmly into bell pepper halves & seal in Ready.Chef.GO! bags for retail sale.  Not only are these meatless & great for Lenten promotions, they can also be made gluten free, by omitting the barley & using only brown rice, quinoa, amaranth, lentils and other gluten free grains & legumes. 

REHEATING INSTRUCTIONS FOR CUSTOMERS:  Microwave at powder level 7 for 6 mins or heat in a 400 oven for 20 to 30 mins until cheese is bubbly.  Let rest for 2 mins before opening the bag. 

NOTE:  Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference. 

POINT OF SALE DISPLAY:  Build your display with sauces to serve w/ the peppers, marinara, salsa, gravy, adobo, etc.  Choose Latin, Italian, Asian  themes and more.  For my photos I used a chunky adobo sauce with corn.  Add fresh grab and go salads, dressings & anti-pasta style appetizer platters, guacamole, chips, etc. and side dishes related to the theme.  Include desserts & beverages.  If using and promoting a packaged grain medley, display that product w/ the bagged peppers.  











Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Pinterest

Full Portfolio




https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog




linkedin


Pasta Fagioli Video https://vimeo.com/133115733


Sunday, November 20, 2016

Rubbed Salmon w/ Brocolli Rabe & Baby Apples :: Chef Mark Cleveland @ Ready.Chef.GO! ::












 

 



















 

450 Oven or Open BBQ Grill
4 Servings

1 1/2 Tbs EVOO
1/4 Cup Dry Vermouth or Broth
3-4 Cloves Garlic, rough chop
1/2 Pound Broccoli Rabe, Broccolette or Rapini
3/4-1 Pound Fresh Wild Caught Salmon
1 1/2 Tbs Chef Mark’s Seafood Spice Blend*
3-4 Baby Apples

Rough chop the rapini and add to the BBQ bag, making sure to put them on top of the parchment layer.  Pour over the evoo, vermouth & garlic.  Cut the salmon into 4 pieces & rub w/ the spice blend & lay on top of the vegetables in the bag.  Cut the apples in half and core them.  Rub them with the spices from the cutting board & lay them on top of the spice rubbed salmon.  Seal the bag properly & place in a 450 oven or an open BBQ grill.  Roast for 8-10 mins, then let rest for 5 before cutting open the bag and serving. 

Salmon cooks perfectly & quickly in Ready.Chef.GO! BBQ bags.  So if you like it moist & just tender, watch the time.  Seven ingredients have never been more scrumptious.  When baby apples aren’t in season, use fresh or dried apricots or plums or fresh black or blueberries.  You can use your favorite dry spice blends like Old Bay, Zatarans, Chili Powder, etc if you choose not to make your own.


*Chef Mark’s Seafood Spice Blend*
1/4 Cup Pickling Spice
3 Tbs Italian Seasoning Blend or Herbs de Provance (salt free)
3 Tbs Sea Salt
2 Tbs Black Pepper Corns
2 Tbs Mustard Seeds
1 Tbs Paprika (sweet, hot or smoked)
1 Tbs Allspice Berries
1 Tbs Celery Seed
1 Tbs Caraway Seed
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Mix well & grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like.  Raid the spice rack at home and whip up a batch with reckless abandon.  

RETAILERS: Display w/ BBQ related add ons such as adult beverages & soft drinks, breads, deli salads & sides and more bags of BBQ fixings like various potato & yam dishes, corn on the cob, stuffed tomatoes, peppers & sausages, buttered pearl onions & peas & more.  Add pies, desserts, cookies, gourmet caramel corn & toffee.









Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Pinterest

Full Portfolio




https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog




linkedin


Pasta Fagioli Video https://vimeo.com/133115733







Friday, November 18, 2016

Whole Fermented Pickled Garlic Cloves :: Carolina Reaper Infused ::



Amount
Measure
Ingredient
Prep Method
2
Quarts
Whole garlic cloves
2 generous quarts

Soak the cloves in clean fresh water with a good splash of white vinegar for several hours or overnight.  Drain well, shake off all the excess water & spread out in a colander & dry in the sun for an hour or two.  Stir and shake every 15 mins or so.


Into TWO Quart Jars, fill each jar about 60% full with garlic cloves, then load the following into EACH Jar. 

1
Tablespoon
Miso

1/4
Cup
Lime or Lemon Juice

1
Tablespoon
Sucanat
Or organic cane sugar
1 1/2
Tablespoon
Sea Salt

1
Whole
Carolina Reaper Chili
Pierced w/ a knife
2
Tablespoon
Pomegranate molasses

1 1/4
Cup
Fresh orange juice


Top the flavorings w/ more garlic cloves to the rim.  Line the tops of each jar w/ parchment paper.  Shake the jars twice daily and ferment at room temp in a cool place for one week.  Then refrigerate.  







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Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog




linkedin


Pasta Fagioli Video https://vimeo.com/133115733