Avanti Cafe Musings: grill

Wednesday, May 24, 2017

BBQ Chicken & Broccoli :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! BBQ Chicken &Broccoli

Chef Mark Cleveland

450 Oven or Open BBQ Grill

2 servings per bag

1/2 Cup Onion, thin rings

2 1/2 Cups Broccoli, florets

1/2 Cup Peas, Corn, Fava Beans, Carrots, etc (I used frozen fava beans)

6-8 Oz Cooked Chicken Breast

1/3 Cup Favorite BBQ Sauce

2-3 Tablespoons Water

Citrus & fresh herbs for garnish

Slice the chicken breast on the diagonal. Stir enough water into the BBQ sauce to the consistency of heavy cream. Load the broccoli, onions & corn or peas, etc into the bag. Add in the BBQ sauce and shake well to coat the veggies. Load the sliced chicken on top of the veg blend & seal the bag.

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 15 to 20 mins, until the broccoli is fully cooked. Let rest for 2 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 & 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 chicken, roasted or poached breast, thighs, wings, drumsticks. Alternatively use flavored chicken or turkey sausages.

POINT OF SALE DISPLAY: Sell jars of the BBQ sauce you used in the bags. Display roasted rotisserie chickens. Load the display with all BBQ fixin’s like beverages, salads, sides, more BBQ fare like whole ears of corn, potatoes, yams, etc. Add breads, desserts, especially ice cream, cupcakes & pies.

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

Friday, December 30, 2016

Polynesian Salmon BBQ :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Polynesian Salmon BBQ

Chef Mark Cleveland

450 Oven or Open BBQ Grill

4 Servings in one BBQ Grilling Bag

2 Cups Cauliflower Rice or Couscous

1 1/2 Cups Greens (I used spinach)

1 Cup Pineapple (Chunks or crushed, unsweetened canned, frozen or fresh)

1 Tsp Curry Powder

1/2 Tsp Salt

1/4 Tsp Black Pepper

1/4 Cup Orange Juice

1 1/2 Tbs EVOO

3/4 Cup Tropical Salsa (divided use)

24 Ounces Wild Caught Salmon Fillet

Garnish: Sesame seeds, sea salt, cracked black pepper, paprika

Combine all the flavorings except 1/2 cup of salsa in a mixing bowl & stir well. Cut the salmon into 4 individual fillets. Top each fillet with a dollop of the reserved salsa & sprinkle with optional garnishes. Load the cauliflower mix into the Ready.Chef.GO! BBQ bag, on top of the parchment layer, according to the instructions on the bag. Place the 4 salmon fillets on top of the vegetable mix. Seal the bags for retail sales.

Cauliflower rice or couscous is readily available in both organic & conventional forms from produce suppliers. It’s 100% cauliflower that is cut small to have the texture of rice or couscous. It’s on trend for both gluten free, paleo & lower calorie consumers. This dish is perfect for both summer & winter sales. While there is curry powder in it, it has universal appeal since it tastes more Polynesian than East Indian. Use any tropical salsas like sweet corn, mango, pineapple, etc.

REHEATING INSTRUCTIONS FOR CUSTOMERS: BBQ on an open grill foil side down, or roast in a 450 oven for 18 to 20 mins. Let rest for 5 mins before opening the bag. Follow all instructions printed on the Ready.Chef.GO! BBQ bag.

NOTE: Ready.Chef.GO! bags allow for excellent texture and no sticking on the BBQ & 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 w/ jars of tropical salsa, salads, dressings & side dishes, garlic bread, flat breads, etc., ears of sweet corn, marinated mushrooms, peppers, broccoli, etc to BBQ or roast. Add tropical themed beverages, desserts, sweets & ice creams.