Avanti Cafe Musings: pico de gallo

Showing posts with label pico de gallo. Show all posts

Thursday, April 13, 2017

Easy & Fresh Jicama Pico de Gallo :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO!

BONUS FRESH PACK RECIPE

Easy Fresh Jicama Pico de Gallo

Chef Mark Cleveland

Yield Approx 2 Quarts

DRESSING

1 Large Tangerine, juice

2 Organic Lemons, juice & zest

1 Organic Lime, juice & zest

1 Large Organic Orange, juice & zest

1 Clove Garlic (I used Pickled Garlic)

1 Tbs Fresh or Pickled Ginger

2 Tbs White Miso

1 1/2 Tsp Sea Salt (I used HOT Carolina Reaper Sea Salt Blend)

1/2 Tsp Black Pepper

JICAMA PICO DE GALLO

1 Tomato (about 12 oz), diced

3 Scallion, thin slice

1 Anaheim Chili, diced

1 Medium Shallot, thinnest slice

1 Small Cucumber (about 8 oz) peeled, seeded & grated

1 Small Jicama (about 14 oz) peeled, seeded & grated

1 Medium Asian Pear (about 12 oz) peeled, seeded & grated

2 Cups Mixed Seasonal Vegetables, thinly sliced, chiffonade or diced (I used chard, golden beet & red kale stems & radicchio)

(Opt) 1 Golden Beet, boiled, peeled, diced

(Opt) 1 1/2 Cup Fresh Cilantro leaves, rough chop

Blend the dressing in a blender, Robot Coupe or food processor & pour over all the Pico de Gallo fruits & vegetables and stir well.

NOTE: This BONUS recipe makes for a great presentation & garnish for this month’s recipes including Sausage Scramble Stack and Salmon Tender BBQ. Great for sampling events & for sale w/ any Ready.Chef.GO! bagged product it would compliment. Sell with prepared sauces, condiments, salsas & other pico de gallo for big point of sale impact.

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.

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

Salmon Tender BBQ Bundles :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Salmon Tender BBQ Bundles

Chef Mark Cleveland

450 Oven or Open BBQ Grill

Per bundle recipe. Typically 2 bundles per BBQ Grilling Bag

1 1/2 Ounce Salmon Tender

1/2 Teaspoon BBQ Rub (Everson Mr. Pig BBQ Spice)

1 Medium Chard Leaf

1 Medium Kale Leaf

1 Scallion, long cut

2 Spears Colorful Sweet Bell Peppers

2 Spears Asparagus

Citrus, Salsas, Mayo, Yogurt & Mustard Sauces for garnish

Roll the salmon tenders in BBQ spice. Stack the kale, peppers, scallion & asparagus on the chard leaf. Pinch the center to create an appetizing bundle. Load 2 or more into each BBQ bag & seal.

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 8 to 10 mins. Let rest for 2 mins before opening the bag. Garnish w/ fresh citrus & favorite sauces. Follow all instructions printed on the Ready.Chef.GO! BBQ bag.

NOTE: Ready.Chef.GO! bags allow for excellent texture & fast high heat cooking in the oven or on the BBQ grill. The results are always succulent & tender. You’ll taste the difference. Use freshest salmon tenders with or without skin. All seasonal veggies work in this dish. Be colorful & make sure the salmon tenders are well visible & not covered by the veggies.

POINT OF SALE DISPLAY: Make up fresh packs of our bonus JicamaPico de Gallo recipe, stock the display w/ fresh & jarred salsas, pesto, tartar sauce, mayo & yogurt based sauces like Tzatziki in fresh pack or jarred. French mayo (tarragon, cornichon, etc) & Dijon, grain mustard or horseradish sauces, Italian pestos, Spanish romesco, Mexican chipotle sauces. Add fresh citrus to the display, great BBQ sides and salads, fresh breads & rolls. Add all BBQ extras like rose wines, micro brews, kombucha, ice teas, desserts & 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.

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

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

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

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

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Twitter

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Instagram

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Avanti Natural Website & Blog

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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

Saturday, February 27, 2016

Pico de Plums :: Chef Mark Cleveland @ Hungry Harvest ::

Amount	Measure	Ingredient	Prep Method
2	Medium	Black plums
2	Medium	Nectarines
½	Cup	Sweet onion	Half moon sliced
1	Clove	Garlic	Minced
1	Teaspoon	Fresh ginger	Optional, minced
1	Teaspoon	Fresh turmeric	Optional, minced
1	Small	Hot chili pepper	Optional, minced
½	Teaspoon	Sea salt
1	Tablespoon	Favorite preserves
1	Tablespoon	Toasted nut oil	Walnut, pepita, hazelnut, or evoo
1/3	Cup	Italian parsley	Rough chop
¼	Cup	Chives or scallion greens	Optional, thinly sliced
1	Medium	Lime	Juice and zest

I don’t peel the fruit, but feel free to do so if you like. Slice the plums and nectarines, discarding the pits.

Combine all. Allow to macerate at room temp for an hour or so, then chill. I used two daggerpod chilies from my garden for this batch.

This is great made w/ under ripe, ripe or over ripe fruit.

If you make it w/ very ripe fruit it will be more like a salsa, with under ripe fruit, more like a salad.

Either way, it makes terrific tacos! I like to use all fruit organic preserves.

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.