Avanti Cafe Musings: easy cooking

Showing posts with label easy cooking. Show all posts

Tuesday, June 27, 2017

BBQ Marinated Ribs & Baby Spuds :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! BBQ Ribs & Spuds

Chef Mark Cleveland

450 Oven or Open BBQ Grill

2 servings per bag

10 Oz Cooked Marinated Ribs

3/4 Pound Potatoes, boiled & diced

2 Tsp Herb Seasoning Blend, Everson Cali Garlic & Pepper or Herb Crusted Seasoning, Cajon Seasoning, Chipotle Raspberry Sprinkle, etc.

1/4 Cup Scallions, thin slice

(Opt) 1 1/2 Tbs EVOO

(Opt) Fresh Herbs, I used fresh thyme sprigs

Scallions & fresh herbs for garnish

Sprinkle the spice blend on the diced potato & load into the bag. Shake well to combine. Add in the sliced scallions & the optional fresh herb sprigs & toss again. Set the rack of ribs on top & seal the bag.

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 15 mins, until the fully hot. Let rest for 1 min before opening the bag. Garnish w/ more fresh herbs & scallions. 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 any fully cooked marinated or rubbed ribs that you sell in house and want to market. You can use any variety of potato, including more exotic varieties like Peruvian purple, organic French fingerlings, yams, sweet potatoes, taro, yucca, any premium potato you want to feature, promote and demo. Switch it up for winter squashes like butternut, kabocha & spaghetti squash. Remember that most home cooks do not like to prep hard winter squash. Do it for them. Showcase Everson & other spice blends.

POINT OF SALE DISPLAY: Sell the prepacked shrink wrapped ribs along side these fully prepared bags. Your customers will love the meal in a bag option. Sell Everson & other retail size spice blends in your display. Add all sorts of green salads mixes & fresh dressings. Add fruit salads, fruit parfaits, fresh fruit platters. Display our Ready.Chef.GO! sides like Warm Mexi Slaw Salad, Italian Green Beans with Chicken & Corn on the Cob bags to build a buffet or picnic at your customers fingertips. Add everything from your deli relevant & seasonal. Make sure to add the fresh garnishes to the display, fresh herbs, scallions both bunched and pre sliced. Add salsas, pestos, pico de gallo and more. Feature party beverages of all kinds, wines, margarita & bloody mary mixers, fresh juices, sparkling everything & of course BBQ sauces, Hot salsas, guacamole & other appetizers.

Remember all the garnishes listed on the reheating instructions label: Scallions & fresh herbs for garnish

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

Wednesday, May 24, 2017

Terrific Teriyaki w/ Shirataki Noodles :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Terrific Teriyaki w/Shirataki Noodles – low carb & gluten free

Chef Mark Cleveland

Microwave high for 3 mins or 450 oven or 25 to 30 mins

2 servings per bag

7 Ounces Shirataki Noodles, rinsed & drained

(Opt) 1 Tablespoon Sesame Seeds (I used black sesame for contrast)

3 Cups Mixed Fresh Vegetables (I used baby bok choy, sweet baby peppers, zucchini, shishito peppers & Chinese chives)

1/2 Cup Bean Sprouts

(Opt) 1/3-1/2 Cup Tofu, diced (I used fried tofu)

1/3 Cup Teriyaki Sauce

Edible flowers & Japanese spice blends like furikake & shichimi for garnish.

Sprinkle the noodles w/ the sesame seeds. Toss all the other ingredients together. Stir in the noodles. Load everything into the bags. Distribute the noodles attractively. Seal the bag.

REHEATING INSTRUCTIONS: Microwave high for 3 mins or 450 oven or 25 to 30 mins. Let rest for 1 min before opening the bag. Garnish w/ edible flower and Japanese seasonings.

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. This example is rather exotic and thus a terrific opportunity to showcase new products you’d like to introduce to your customers. Because it is exotic in flavor & ingredients, demo this product extensively. Once tasted, it will sell well. You can also make more main stream versions easily. Sub any fresh or cooked ramen, bean based, or gf noodle option for the shirataki. Sub green beans and scallions for the shishito & Chinese chives. Sub cooked chicken or pork for the tofu.

Shirataki noodles are rapidly becoming very popular. Be the first grocer in your area to actively promote them. Get to know Shirataki!

POINT OF SALE DISPLAY: Use colorful signage to draw guests to this exciting display. Demo expansively. Feature the words: Teriyaki, Japanese, Shirataki Noodles, Gluten Free, Paleo, Low Carb, World Food, Asian Flair, etc. Load the display w/ packets of shirataki noodles of all flavors & cuts. Have recipe print outs available. Display all sorts of Asian flavored meats (in Ready.Chef.GO! bags). Add Asian vegetable blends, packaged fare, nori seaweed, sauces, condiments, etc. Siriacha flavored everything. Lots of great green & black tea drinks, boba, Asian beers, sake, seafood poke, more. Add green tea desserts, Japanese mochi ice creams, etc. Use this as an opportunity to market and showcase a whole new line of world food products to your clientele.

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

Thursday, April 13, 2017

Lentil Stuffed Portobellos :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Lentil StuffedPortobellos

Chef Mark Cleveland

Microwave high for 3 mins or 450 oven or 20 to 30 mins

Per porto recipe. Typically 2 portos per bag

For each porto (remove stems for another use)

1/2 Tsp Soy Sauce

1/8 Tsp Everson California Garlic Medley or Flavored Salt & Spice Blend

1/4 Cup Cooked Lentils or Favorite Grain Medley

1/4 Cup Kale or Greens, chiffonade

3 Cherry Tomato Halves

2 Tbs Feta or Crumbled Cheese

3 Basil Leaves

Scallions, long diagonal sliced

Salsa and marinara, citrus & grated cheese for garnish

Sprinkle the soy sauce and seasoning into the mushroom caps & let marinate at room temp for 30 mins or so. Grill or roast for 6 to 9 mins. Layer in the cooked lentils, kale, cheese, tomatoes, basil & scallions. Load into bags & seal.

REHEATING INSTRUCTIONS: Microwave high for 3 mins or 450 oven or 20 to 30 mins. Let rest for 2 mins before opening the bag. Garnish w/ salsa or marinara sauce, grated cheese & wedges of fresh citrus

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 is a hearty meatless meal option for lent, meatless Mondays, vegetarian displays and more. Fast & easy to assemble. Use a variety of seasonal vegetables & wild mushrooms to showcase specialty produce

POINT OF SALE DISPLAY: Sell with a full variety of Mexican, Italian, Spanish & French red sauces like salsa, marinara, tomato Vodka sauce, romesco & fresh tomato & herb concasse. Pack the display with gourmet lentils as an opportunity to showcase the wide variety of these specialty grocery products. Add gourmet artisan breads, fun appetizers for anti-pasta such as olives, roasted peppers, marinated vegetables & cheeses, & gigantic beans. Add fresh salads, grilled vegetables, fresh salad dressings, drinks & desserts. Display fresh citrus & grated cheeses for additional garnish

LENTIL NOTE: Use canned or frozen cooked lentils or favorite grain medley. Or cook dry lentils using this simple method. Lentils come in many varieties today. I used small black beluga lentils.

EASY COOKED LENTILS

1 Cup Lentils, soaked for several hours or sprouted

1 1/2 Cups Water to cover

(Opt) 1/2 Tsp Salt

Bring to a boil covered. Reduce heat to med high and simmer covered for 15 to 18 mins until most of the water is absorbed. Allow to cool covered until ready to use.

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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

Friday, December 30, 2016

New Years Black Eyed Peas w/ Ham Hock & Collards :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! New Years Black EyedPeas w/ Ham Hock & Collards

Chef Mark Cleveland

Microwave power level 6 for 6 mins or 400 oven for 25 to 30 mins

Yields approx 2 1/2 Quarts to fill 2 Ready.Chef.GO! bags

8 to 10 ounces Smoked Ham Hock, large slices

2 Tbs EVOO

3 Cups Onion, sliced

(Opt) 2 or 3 Bay Leaves

(Opt) 1/2 Tsp Allspice or Pumpkin Pie Spice

(Opt) 2-3 Tsp Smoked Paprika

1 1/2 Quarts (1 Large Bunch) Collard Greens, stemmed & 1” dice

1 Quart Black Eyed Peas, cooked

1 Tbs Molasses or 1 1/2 Tbs Brown Sugar or Both

1 Quart Smoky Black Eyed Pot Liquor, Broth or Stock*

1/2 Tsp Salt

1/2 Tsp Black Pepper

2 Tbs Lime or Lemon Juice

Saute the onions w/ the bay leaves over medium high heat for about 6 mins until tender. Add the optional spices and toss for a minute. Add the greens, cooked black eyed peas, sweeteners, pot liquor, salt & pepper. Cook covered over medium high heat for 20 mins, remove cover & cook over high heat for 8 to 10 mins to reduce the broth. It should be juicy, but not too runny. Stir in the cooked, sliced pork & the citrus juice. Cool & pack into Ready.Chef.GO! bags.

*Ideally remove the meat from the cooked smoked ham hock & cook soaked black eyed peas with the ham hock or pork bones for added flavor, reserve the smoky pot liquor for use in this recipe. If using canned black eyed peas, you can sub chicken stock.

REHEATING INSTRUCTIONS: Microwave at powder level 6 for 6 mins or heat in a 400 oven for 25 to 30 mins, or until the pot liquor is simmering & the beans are hot throughout. Let rest for 2 mins before opening the bag. The lower power level in the microwave makes for succulent & juicy pork.

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.

POINT OF SALE DISPLAY: Build your display with other seasonal & holiday must haves including individual smoked ham hocks, hog jowls, pork shanks, etc. Add holiday pies, pumpkin, apple, pecan, etc and New Year libations especially champagne, sparkling cider, prosecco, cava and other sparkling wines.