Avanti Cafe Musings: Hack

Showing posts with label Hack. 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!

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

Wednesday, February 1, 2017

Brown Sugar BBQ Salmon :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Brown Sugar BBQ Salmon

Chef Mark Cleveland

450 Oven or Open BBQ Grill

2 Servings in one BBQ Grilling Bag

6 to 8 Ounces Salmon Fillet

1 1/2 to 2 Tbs Brown Sugar

1 Tbs Chili Powder or Favorite Spice Blend

Salt & Pepper

1 Tbs EVOO

1/2 Pound Green Beans, trimmed

1 Cup Carrots, sliced

1/3 Cup Italian Dressing

Citrus & Fresh Herbs for garnish

Mix the sugar & spice together & season w/ salt & pepper to taste. Rub the salmon w/ a little EVOO & mix the spice blend w/ the sugar & salt & pepper to taste. Press the sugar blend into the top side of the salmon & set aside. Load the veggies, Italian dressing & remaining EVOO into the bag & shake to combine. Top with brown sugar salmon & seal the bag.

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 15 mins. Let rest for 6 mins before opening the bag. Garnish w/ fresh citrus & herbs. Follow all instructions printed on the Ready.Chef.GO! BBQ 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. Use any seasonal vegetables. You can use fresh, frozen, canned or blanched vegetables depending on your customer base & their preferences for al dente or soft cooked veggies. Use more or less sugar depending on your customer preferences. If using Everson spices try Cajun Seasoning, Asian BBQ Rub, Herb Crusted Seasoning or Mr. Pig BBQ Spice.

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 every BBQ side dish, potatoes, pasta salads, cole slaw, fresh fruits, salads, rolls, appetizers, beer, wine, sodas, punch, tailgate favorites, etc. BBQ condiments, mustard, BBQ sauce, ranch, etc. Add Italian dressings w/ precut green & vegetable salads & salad & vegetable platters. Desserts, ice creams, popsicles, ice cream sammies, etc.