Avanti Cafe Musings: November 2016

Sunday, November 20, 2016

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

Ready. Chef. GO! Rubbed Salmon for Ovenor BBQ

Chef Mark Cleveland

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!

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

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

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

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.

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

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

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

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

Shakshuka Breakfast ALL Day :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Shakshuka Breakfast All Day

Chef Mark Cleveland

Microwave. Power Level 6 for 4 mins

1-2 Servings

3/4 Cup Romesco or Marinara Sauce

(Opt) 1 Tsp EVOO

1 Small Sweet or Jalapeño Pepper, sliced

2 Large Eggs

1 Tbs Scallion, sliced

1/4 Cup Feta, crumbled

1/2 Tsp Cumin Seed

(Opt) 1/2 Tsp Smoked Paprika

(Opt) 1/2 Tsp Hot Chili Flakes

Garnish: Fresh Cilantro or Favorite Herbs & Yogurt

Add the sauce & evoo to a microwave safe shallow bowl that will fit easily into your Ready.Chef.GO! bag. Top w/ the sliced pepper. Then crack in the eggs. Use the shell to make a little well or divot in the sauce to cradle the egg. I use the shell then to lightly puncture the yolk sack to improve the texture of the cooked microwaved eggs. Top w/ scallions & feta cheese. Spoon on the cumin, smoked paprika & chilies. Put into the bag. For ease, put the bag onto a baking dish & microwave at power 6 for 4 mins. Served garnished w/ cilantro (or your favorite fresh herbs) & yogurt.

This is a fast & flavorful exotic cousin of shirred eggs, huevos rancheros & eggs in purgatory. Look for the savory Spanish tomato & roasted pepper Romesco sauce in your favorite stores or use marinara, Ajvar, crushed tomatoes or a good salsa. The sauce should be just thick enough to cradle the eggs, so if it’s too thick, stir in a little water. Variations of this delish dish will make it onto your morning rotation regularly.

-->

RETAILERS: Pack into eco friendly disposable round, oval or hot dog type bowls pre-packed bags. Also display fresh eggs, marinara sauces, salsas (fresh and jarred, red and green), Ajvar, romesco, pestos, roasted pepper sauces and more, pre cut sweet & hot pepper blends, fresh feta, queso fresco, cotija, yogurts, sour cream, crema & more, jars of cumin seed, smoked paprika, chili flakes, etc. w/ RCG! Bags for customers to build their own. Display w/ flatbreads, flour & corn tortillas, tortilla & pita chips, pita breads, English muffins & more.

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.

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

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

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

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

Mushroom Garbanzo & Asparagus Stew :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Mushroom, Garbanzo &Asparagus Stew

Chef Mark Cleveland

Microwave. Power 7 for 7 mins

4-6 Servings

3/4 Pound Favorite Mixed Mushrooms, large pieces (I used shimeji, shiitake & maitake)

2 Cups (or 1 Can) Garbanzo Beans

1/2 Pound Fresh Asparagus, 2” pieces

2 Scallions, 2” pieces

1/4 Cup Favorite Tomato Sauce, Romesco, Pesto or Roasted Pepper Sauce (Ajvar)

1 1/2 Tbs Soy Sauce (I use mushroom flavored soy sauce in mushroom dishes)

1/4 Tsp Black Pepper

1 Cup Veg Broth or Water

1 Tbs EVOO

(Opt) 1 1/2 Tbs Dark Sherry

Garnish: Fresh citrus juice & zest, edible petals & herbs. I used Valencia orange, pineapple sage blossoms & fresh blue basil

Load everything into the bag, seal & place on a dish or in a bowl. Microwave on power 7 for 7 mins. Let rest in the bag for 3 mins, then serve.

You’ll find all sorts of great wild mushrooms at your farmers markets or Asian grocery stores. This works well with all shrooms including button, crimini, porcini or enoki mushrooms too. Easily morph this into a pasta or rice entrée or a hearty soup. Ready.Chef.GO! bags cook vegetables crisp tender and retain moisture in the microwave.