Avanti Cafe Musings: corn

Showing posts with label corn. Show all posts

Tuesday, October 25, 2016

Simple Sausage & Corn :: Chef Mark Cleveland @ Ready!Chef!GO! ::

Ready. Chef. GO! Sausage & Corn Grab & Go Display

Chef Mark Cleveland

Printed Directions: 4 mins in microwave on high power or 15 mins in a 400 oven.

Commercial prep per each bag:

2 Sausages, recommend fully cooked sausages of any protein type (including vegan)

2 Whole Ears of Corn, recommend organic for premium appeal

Fresh Citrus Slices

1 Tbs Butter or Coconut Oil

1 Tsp Dry Spices, Chili Powder, Italian, Mexican, Thai Seasoning, etc., Chipotle, Herbs de Provance, Curry Powder, Garam Masala, Etc

Choose fully cooked sausages or hot dogs for longer shelf life. Poke holes in the sausages w/ a fork

Load 2 sausages & 2 whole ears of corn into Ready. Chef. GO! bags as shown in photo. Top each ear of corn w/ a citrus slice, pat of butter & sprinkle of spice blends.

Create a full display surrounding the sausage & corn bags including all condiments (mustard, ketchup, relish, jar salsa, hot sauce, horseradish, pickles, jalapeños, chipotle in adobo, etc.), breads (hot dog buns, baguettes, flat breads, etc.), chilled add ons (cheese spreads, guacamole, diced onions, sliced chilies, fresh salsa, etc), side dishes (potato, pasta, fruit & green salads, cole slaw, etc.), desserts (cookies, cupcakes, pies, sweet breads, etc.)

Create theme events for Cinco de Mayo, Superbowl Sunday, Labor Day, Memorial Day, etc. with tie ins to other marketing plans across the store.

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!

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

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

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

Saturday, June 4, 2016

Peach Mango Sauce Honey :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & dessert dishes. It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks. Share your creations on Hungry Harvest social media.

Amount	Measure	Ingredient	Prep Method
2	Large	White peaches	Peeled
2	Large	Yellow peaches	Peeled
1	Medium	Yellow mango	Peeled
1	Medium	Lemon	Juice & zest

Peel the peaches & mango. Cut around the mango pits & put into the blender jar w/ the lemon juice & peel.

Cut around the peach pits, just like coring an apple. Then use your pairing knife to cut away as much flesh as you can.

Blend on high until nicely smooth.

1/2	Cup	Water	To rinse out blender jar
1/3	Cup	Honey
1	Pinch	Sea salt	Opt

Transfer to a saucepan, set over med high heat. Use the water to rinse out the jar. Add that and the honey to the sauce, along w/ a pinch of salt. Cook for 10 to 12 mins, until nicely bubbly.

Teaspoon

Orange blossom water

Or rose water

Add optional rose or orange blossom water. Honey & lemon combine w/ the fresh fruit flavors to create a sweet & tangy sauce.

Served 3 ways on my buffet: As a dessert w/ fresh fruit & vanilla ice cream, brushed on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and over blanched asparagus w/ toasted almonds & evoo drizzle. This makes a great BBQ & wing sauce too.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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

www.avantinatural.com

www.hungryharvest.net/recipes/

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

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

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

Youtube

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Saturday, March 26, 2016

Corn & Sweet Pepper Stew :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 to 35 mins,

Servings: 4 to 6

Sometimes ya just gotta have a unctuous brothy stew. Serve the jewel family style in a big bowl w/ sides of favorite proteins & brown rice, noodles or crispy tortilla chips. Any left overs go great w/ ramen & a poached egg!

Amount	Measure	Ingredient	Prep Method
2 to 3	Ears	Sweet corn

Remove the kernels from the cob w/ a small sharp knife. Strip the stalks from the kale & peel the onions. Add the cobs, stalks & onion peels to a stockpot w/ 2 quarts of water. Add in miso or bouillon cube if using, or soy sauce or salt and pepper. Add any optional flavorings

1	Stalk	Rosemary
2	Medium	Bay leaves
1	Medium	Chili pepper	Or chili flakes to taste,
		Sea salt & black pepper	To taste

Cover, set over high heat and set a timer for 15 mins. Remove the lid, lower heat slightly & let boil and reduce while you complete the rest of the dish.

2	Medium	Onions
¼	Cup	evoo

Dice the onions, add to a deep skillet over medium high heat w/ the evoo. Saute while you dice the potatoes, add them to the onions.

1 ½	Pounds	Potatoes	Diced
½	Pound	Eggplant	Diced, optional
1	Tablespoon	Miso	Or soy sauce or bouillon

Add 1 cup hot broth to the potatoes, & add diced eggplant if using, stir & turn the heat to high while you prep the peppers by cutting them in half lengthwise. When the potatoes are tender, and most of the liquid is absorbed, add

3 to 4	Cups	Mini sweet peppers	Cut in half lengthwise
1	Tablespoon	Ginger	Minced, optional

sauté for about 5 mins. Add in

Bunch

Kale

and strain in the broth.

Continue to cook on high heat for about 5 mins until the peppers & kale are tender. Then stir in

2 to 3

Ears

Sweet corn

Kernels

I cook the corn for less than a minute, but taste, add more salt, pepper, optional chili pepper if desired & cook until the corn is the the way your family prefers. Serve w/ favorite proteins & brown rice, or my favorite crispy organic whole grain tortilla chips.

If your community has commercial composting available, you can put all of your cooked & spent veggie stock components into the compost bin. We’d love to see your Corn & Sweet Pepper stew buffet table & the sides y’all dream to serve with it. Post photos on all Hungry Harvest social media. Facebook, Twitter, Instagram, Pinterest