Avanti Cafe Musings: holiday recipe

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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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.