Avanti Cafe Musings: easy

Showing posts with label easy. Show all posts

Wednesday, September 27, 2017

Easiest Pickled Baby Peppers :: Fast Pickle HACK ::

When sweet and hot peppers are plentiful in the garden and farmers market at the end of the summer and into mid fall, make jar after jar of these ridiculously easy pickled peppers.

Amount	Measure	Ingredient	Prep Method
3/4	Pound	Small peppers	Sweet or HOT, pierced

Directions:

Start w/ a clean wide mouth quart jar. Did you know you can buy BPA free plastic lids for your canning jars? Wash the peppers well and pierce w/ a sharp paring knife, to allow the brine to get inside the pickle. Fill the jar half full w/ peppers and add

1	Tablespoon	Sea Salt
2	Tablespoons	Coconut Aminos	Or 1 Tsp Sugar
1/4	Cup	Orange Juice
1/4	Cup	Apple Cider Vinegar
1	Tablespoons	Dry herb seasoning blend	Italian, Mexican, Herbs de Provance
1	Tablespoon	Sherry	Optional
		Water

Top off w/ more peppers, pressing them into the jar. I put the jar into a wide bowl to catch any overflow. It’s ok if you crack a few. They will soften as they pickle. Add water to the jar to bring the liquid up to the neck. Put the lid on and shake the jar well. Let sit at room temperature for 24 to 48 hours. Shake the jar twice a day. Unscrew lightly to let the CO2 escape. Store in the fridge. These are great on everything.

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

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

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Twitter

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Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

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

Wednesday, February 1, 2017

Honey Dijon Brussels Sprouts w/ Cashews :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Honey Dijon BrusselsSprouts w/ Cashews

Chef Mark Cleveland

Microwave on high for 6 to 10 mins or 400 oven for 25 to 40 mins depending on tenderness preferences

Serves 2 to 4 as entrée or side dish

1 Pound Brussels Srpouts, halved, quartered or shredded

1 Shallot (about 1/2 cup sliced)

3/4 to 1 Cup Toasted Cashews

2 Tbs Dijon Mustard

Salt & Pepper

1/2 Cup Italian Dressing

(Opt) 1 Tbs EVOO

Add the Brussels sprouts to the bag along w/ the Dijon, salt & pepper. Pile in the sliced shallot, then the cashews. Add the Italian dressing & optional EVOO. Seal the bag & shake to combine the flavorings. I like to leave the sprouts, shallot & cashews in layers, for optimal cooking.

REHEATING INSTRUCTIONS: Microwave on high for 6 to 10 mins (I prefer 8 mins) or roast in a 400 oven for 25 to 40 mins depending on how tender you prefer your Brussels sprouts. Let rest for 3 mins before opening the bag. Slide out onto a serving platter or bowl and toss well to combine all. Serve as a main or side dish. Toss w/ cooked pasta for a hearty meatless entrée.

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. This works well with everything from the cabbage family, savoy, red, green, napa cabbage or a mix. Add carrots, broccoli or cauliflower for color interest. I like to fill this bag full so the layers stay separate & the plump bags invite sales.

POINT OF SALE DISPLAY: Build your display with items to morph this into entrée status. Pre cooked & grilled meats & seafood, grain medley, fresh pasta, hearty artisan breads, gourmet flatbreads & tortillas. More nuts & croutons for crunch. Add beverages, condiments like Honey Dijon, Italian dressing, fine EVOOs, related side dishes & hot chili spice blends & hot sauces. When doing BBQ displays add bags of the Brussels sprouts for both side dish & meatless entrée options for your customers. Most everyone has a few meat free guests at every party.

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

Black Pepper Scallops w/ Corn & Peas :: Chef Mark Cleveland @ Ready.Chef.Go! ::

Ready. Chef. GO! Black Pepper Scallops w/Corn & Peas

Chef Mark Cleveland

Microwave power level 8 for 6 mins or 400 oven for 20 to 25 mins

Serves 2 per bag

6 Ounces Scallops

3/4 Cup Corn Kernels

1/2 Cup Peas

2 Cups Grain Medley, pre cooked

1/3 Cup Italian Dressing

1 Tbs EVOO

Salt & Pepper

Citrus & Fresh Herbs for garnish

Coat the scallops lightly in EVOO & sprinkle the top w/ black pepper. Set aside. Add the remaining EVOO to the rest of the ingredients and stir well. Spread the corn & grain mix in the bag. Top w/ the black pepper scallops. Seal the bags.

REHEATING INSTRUCTIONS: Microwave at powder level 8 for 6 mins or heat in a 400 oven for 20 to 25 mins, until the grains are hot & the scallops are just cooked through. Let rest for 5 mins before opening the bag. Serve garnished w/ citrus wedges. The lower power level in the microwave makes for perfectly cooked seafood.

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. Use your favorite grain & legume mix. This can be brown & wild rice, all legume high protein, gluten free, ancient grains, etc.

POINT OF SALE DISPLAY: Build your display with fresh citrus & herbs & a sign saying, “Garnish your Scallops w/ a Squeeze of Fresh Citrus & Herbs” Add crusty breads, vegetable side dishes, seafood spice blends like Old Bay, etc., desserts, especially sorbets, citrus pound cakes & cookies, lettuce & tortillas for wraps, beer, sparkling wine & crisp white wines, Italian citrus sodas, etc. If selling the grain medley, add to the display.