Pairing Ethnic Pantry Items with Produce
I like the Turkish Baharat spice blend…especially ones that contain mint, cinnamon, black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika. These disparate flavors come together to season meats, rice, and vegetables with sweet and smoky notes. Ideal for customers who are on low-sodium diets!
Good eating!
Pairing Produce with Meat
These ingredients are gaining popularity, especially goat—which is the most consumed meat on the planet. Traditional Jamaican jerk or curry recipes are great year-round. I pair these spicy dishes with sweet plantains, stewed okra, “peas and rice” (beans and rice), and plenty of fresh mango.
Good eating!
Using Potatoes
Bar snacks are on trend—and reinvented appetizers like potato skins are extremely popular. I’ve seen menus featuring fingerling potatoes filled with hummus, Russets topped with spicy Buffalo chicken and blue cheese, and sweet potato skins stuffed with maple-mashed potatoes and marshmallow meringue for the holidays.
Good eating!
Using Summer Tomatoes
I keep it simple. Summer tomatoes are so delicious, they can be eaten like apples. For my Italian tomato salad, I toss a variety of colored tomatoes with MFC Basil, olive oil, Ready-Set-Serve (RSS) Peeled Garlic, RSS Sliced Red Onions, balsamic vinegar, and a dash of salt and pepper. It’s a classic that everyone loves.
Good eating!
Summer Breakfasts
We serve fruits like berries, melons, and peaches cold or toss them in smoothies rather than warming them up for the pancakes and waffle toppers or hot cereals.
Good eating!
Using Produce & Herbs in Summer Cocktails
I love hollowing out whole fruits to use them as vessels to hold drinks. I use pineapples, coconuts, and most melons—with lots of ice and fresh sage—to a create refreshing summer cocktails.
Good eating!
Grilling with Produce
I would say there is nothing better than grilled corn on the cob seasoned with a house blend of BBQ spices. I like to get a good char on the kernels for extra flavor. They pair well with chicken wings, burgers, and steaks.
Good eating!
Favorite Summer Fruit
I like to season seedless watermelons with salt, pepper, and garlic, then grill and use them in place of tomatoes in my watermelon caprese salad topped with Champagne vinaigrette, Ready-Set-Serve (RSS) Wild Arugula, gorgonzola cheese, and crushed pistachios.
Good eating!
Robust Spice Blends
I season vegetables with robust spice blends like chipotle, harissa, or shawarma mix before grilling. These bold flavors add another dimension to vegetables and summer salads.
Bold Flavors
I suggest transforming thinly sliced cucumbers into bread and butter pickles. In general I like substituting pickled or marinated vegetable combinations for fries. Another great combination is citrus with spicy chiles—together they create a ying-yang flavor contrast.
Warm-Weather Salads
I like to combine lettuces like arugula, baby greens, romaine, and spinach with grilled vegetables such as asparagus, squash, and tomatoes. I give these salads balance with a hint of sweetness from fruits like blueberries and strawberries.
Must-Haves for Father's Day Menus
Tomatoes, corn on the cob, strawberries and watermelon are my favorite ways of adding flavor and color to what is traditionally a meat-centric holiday. Times are changing and families are making healthier choices when eating out. I like to grill these produce items to give them a smoky char and serve them as side dishes or salads.
Healthy Drive-Thru Dining
Photogenic Food
Food pictures are the most shared photos on the internet! It is amazing how many people are taking pictures of dishes while they are out to eat, just so they can post them and let the world see what they are eating. Knowing that, make sure your food POPS when you serve it. That is free publicity for your restaurant! Anything that has great contrast or looks like you just want to “eat the picture” is what sells - things like roasted Brussels Sprouts with a balsamic drizzle; fresh tomato, basil and Mozzarella (Caprese salad); watermelon and Feta cheese salad with fresh mint. Fresh fruits and vegetables work great in these photos!
Good eating!
Mother's Day Dish
Filipino Cuisine
Reducing Kitchen Waste
There are so many uses for imperfect fruits and vegetables. I like to pickle cauliflower, carrots, chile peppers, and green beans. I also suggest making spicy chutneys, fruit compotes, pureed soups, and dessert sauces.
Good eating!
Markon First Crop Broccoli Crowns
I love using Markon First Crop Broccoli Crowns. I chop them finely and fold them into a delicious broccoli soufflé topped with strawberry crème fraiche. It always delights customers—and is a huge success.
Good eating!
Valentine's Day Meals
On Valentine’s Day, I slice Ready-Set-Serve Avocado Halves like a fan place over lobster mousse. I top it all with a melting foie gras cube—delicious!
Good eating!
2017 Trends
The veg-centric trend is big and I’m looking forward to promoting the values and benefits of this movement here. I plan to experiment with some of Markon's new products like Ready-Set-Serve Cauli Creations and specialty items like Chinese long beans.
Good eating!
Serving Avocados
Avocados are a staple for most of Texas. Because they have such subtle flavor, I give them a boost with citrus juice and/or zest, fresh herbs, exotic salts, EVOO, garlic, fresh mango, passion fruit, and fresh ground peppercorns. Avocados pair well with crabmeat, cucumbers, tuna tartare, shrimp, soups, sauces, and purees. They add brightness to any dish, from a quenelle for garnish to a mousse as a base for a crab salad appetizer.
Good eating!
Produce Items in Hot Soups
I prefer rich umami flavors like Cremini and Portabella mushrooms that have been seared at high heat (to capture moisture and flavor). Also great are fresh micro cilantro, sliced jalapeno chiles, charred cabbage, green onion, daikon radishes, eggplants, hearty greens, seaweed salad, Brussels sprouts, kohlrabi, and cauliflower florets.
Good eating!
Produce-Seafood Pairings
I like to incorporate flavors like Butternut squash, roasted shallot, Thai curry paste, and coconut curry puree, hearty greens, root vegetable purees, roasted fingerling potatoes, or ancient grains such as farro as a base for fish served in wide, shallow bowls. Also try pairing a mild fish with cauliflower florets, EVOO, melted butter, garam masala, turmeric, onions, and garlic; roast until a deep caramelization and crunchy texture develops.
Good eating!
Transforming Salads for Cold-Weather Menus
Always look for earthy greens such as arugula, kale, and chard tops; add in roasted nuts, beets, goat cheese, and tender pieces of protein. I believe this is the time to showcase knife-garnish skills and add a crunch factor to develop savory flavors and citrus finishes. Another way to add dimension is to toss small grape, multi-color, or cherry tomatoes with EVOO, garlic, fresh herbs (thyme, marjoram, or oregano), then bake at a low temperature until tender—cool and toss into these hearty salads.
Good eating!
Trends for 2017
Meals served in bowls that cross global boundaries with different flavor combinations will only grow in popularity. Also on the rise are cooking methods such as charring, pickling, toasting, smoking, and braising. Expect more condiment choices, ranging from romesco to chimichurri, to bring color and bolder flavors to dishes across the menu.
Good eating!
Adding Umami to Dishes
I mash some anchovies into simmering garlic and oil that creates a paste that I add to many vegetable dishes. The natural salt adds amazing umami essence and great hidden flavor to the dish. Parmesan cheese, roasted mushrooms, and tomato paste are also great ways to enhance this taste experience.
Good eating!
Updating Holiday Classics
I add orange zest and deglaze with Grand Marnier. Try blistering some whole cranberries for a colorful garnish. Other delicious add-ins include apples, cinnamon, ginger, horseradish, jalapeno chile peppers, pears, pomegranate seeds, or walnuts. I like to use whole berries, but pureeing is also a good option.
Good eating!
Using Winter Squash
I prefer Butternut squash. Roast it with a bit of butter, brown sugar, nutmeg, and maple syrup—that’s how my mamma made it. Simple, but amazing. Delicata is another great choice—the skins are so thin, they can be eaten as well. I often chop it up and simmer in bean soups.
Good eating!
Holiday Veggie Sides
I love pumpkin either roasted or served as a soup with burgers and sandwiches. I like to toss pumpkin chunks and Ready-Set-Serve® (RSS) Sliced Onions with cumin, cayenne, and olive oil, roast until tender, drizzle with pomegranate molasses, and finally sprinkle with RSS Washed & Trimmed Cilantro. Another favorite is to saute chopped pumpkin and Markon First Crop Red Bell Peppers, deglaze with mixture of soy sauce, mirin, Chinese five-spice powder, RSS Peeled Garlic, and minced ginger, and simmer until glaze is thick. I serve this with a choice of brown or white rice.
Good eating!
Fall Vegetables
I like working with sweet potatoes and fall squashes like Kabocha and Hubbard because they work well with different types of cuisine. My favorites include miso-glazed Kabocha squash, roasted pumpkin with harissa, sweet potato puree with toasted cumin and hoja santa, and Hubbard soup with braised pork belly.
Good eating!
Adding Umami with Mushrooms
I’ve always added a kind of duxelle to my meatloaf that I cook down with some Tamari soy sauce to add umami and salty flavors, as well as moisture to the loaf. My other favorite thing to do with mushrooms is to slice them thin and roast in low heat to make “chips” out of them. It’s a great garnish for salads, mushroom soups, and compound butters.
Good eating!
Middle Eastern Flavors
I’m really getting into harissa sauces and seasonings as well as baharat spice. Both can be used in potato and squash dishes—both baked and pureed. Baharat is especially good with tomatoes and tomato sauces—it makes a very interesting ratatouille.
Good eating!
Fall Pies
Well, I don’t think anything can beat a great cherry pie, but I recently made a peach pie where I grilled the fruit before baking to add another layer of flavor. I also love traditional sweet potato pie made with Okinawan sweet potatoes. The bright purple color and surprising earthy/sweet flavor is incomparable.
Good eating!
Cabbage Dishes
I’m a big fan of European preparations such as German sauerkrauts, Rotkohl, and Russian kvashenaya kapusta. Done well, these are all perfect complements to proteins like sausages and game. I enjoy making colcannon too—the cabbage adds more dimension to this potato dish with a punch of umami.
Good eating!
Father's Day Meals
Since Father's Day falls in early summer, I recommend centering the menu around the char-grilled items. A large steak served with a bouquet of grilled summer vegetables will make Dad feel special. Green beans are at their peak and delicious when quickly blanched and char-grilled. Then mix in other favorites such as asparagus, eggplant, colored peppers, mushrooms, summer squash, or green onions. Brush them with a simple herbaceous, garlicky dressing before grilling. For another special side, boil small potatoes until tender, toss in oil, and char-grill them until the skins are crispy.
Good eating!
Warm-Weather Salads
I keep my warm-weather salads light and crunchy. One of my favorite combinations is assorted leaf lettuces with watercress and frisee. No heavy, creamy dressing on this salad! In spring and early summer I also incorporate a lot of artichokes: steaming and quartering the hearts or shaving them raw if they're small. Later in the summer I move to tomato-based salads, both raw and lightly grilled. Fresh corn cut from the ear also works well.
Good eating!
Banana Drink
Ever since I saw Fredo Corleone drink one in The Godfather Part II, I have loved banana daiquiris! If you have a "bullet blender," create a summer treat by blending together fresh banana with rum, lime juice, triple sec, and a few ice cubes.
Good eating!
Favorite Asian Paste/Sauce
Gochujang is a delicious fermented ingredient but also packs some serious heat. One of my favorite marinades combines equal parts gochujang and miso paste which cuts the heat in half. I whisk together the pastes with a bit of soy sauce and mirin, along with some chopped garlic, onion, and black pepper. The marinade is perfect for grilling vegetables—toss the vegetables and marinate before char-grilling.
Good eating!
Using Spring Produce
When I think about spring, I think fresh peas, white asparagus, fiddlehead ferns, and rhubarb (which brings back memories of growing up in the Northeast). I love to make strawberry rhubarb pies and rhubarb compotes to serve with both sweet and savory dishes. Fennel is another item I love to use in salads or saute for a side dish.
Good eating!
St. Patrick's Day Green
Of course green cabbage, but also asparagus, broccoli, and spinach. I like to make salads with shaved asparagus tossed with RSS Lemon Juice, olive oil, minced shallots, pine nuts, and grated Parmesan cheese. I also like blanching, then grilling asparagus and tossing with sea salt and RSS Lemon Juice.
Good eating!
MFC Broccoli Crowns
MFC Broccoli Crowns! This is a great product for many reason—it makes a lot of dollars and sense. With the stems removed there is 100% yield on each case, making labor and recipe cost analysis much more accurate. Plus there are a thousand different ways to prepare broccoli—steamed, sauteed, roasted, stir-fried, puréed—even raw with dips like hummus.
Good eating!
Using Cauliflower
Cauliflower is still going crazy and I think it will continue for some time. People are seeing the true versatility of this cruciferous vegetable. It can be grilled, pureed, sauteed, seared on a griddle, steamed, and even used as a rice substitute. I take a cleaned head and run it through a food processor until it is the consistency of coarse breadcrumbs—then I cook it like fried rice. It’s also delicious to roast large chunks with olive oil until browned.
Good eating!
Pizza and Flatbread Toppings
Flatbreads continue to be a popular item because of their versatility. You can top them with just about any combination of items. I will start with a spread like strong basil pesto and top with thinly sliced prosciutto, shaved Parmesan cheese, arugula, and a drizzle of balsamic syrup. The sweetness of the balsamic syrup balances the bite of the arugula. Skip the prosciutto and voila! A vegetarian version! Other good combinations include pureed white bean spread with truffle oil, caramelized sweet onions, roasted red peppers, and crumbled goat cheese as well as balsamic fig reduction spread topped with roasted grapes, blue cheese crumbles, bacon, and shredded kale.
Good eating!
Pasta with Fresh Produce
My favorite way to use seasonal vegetables is to cook them on the grill, then incorporate them into light pasta dishes that use olive oil, fresh garlic, and seasonal herbs.
Good eating!
MFC Arugula
I really enjoy MFC Arugula for its consistent color and strong flavor. Often I will toss it with lemony vinaigrette, top it with grilled asparagus, and a gently fried egg. A little drizzle of truffle oil goes well with the deep flavors of arugula.
Good eating!
RSS Brussels Sprouts
I love RSS Brussels Sprouts—they are ready to use right out of the bag and have consistent size and flavor year-round. Most menus I see pair them with salty meats like bacon and prosciutto, which is delicious, but for brighter flavor, I like to saute them with fresh cranberries.
Good eating!
RSS Juices and Herbs
RSS juices are superior in any kitchen due to the clean natural flavors. I like to reduce the juice down to use as a citrus base for pork tenderloin prior to grilling or roasting. The acid also enhances the natural oils found in herbs like MFC Rosemary and Thyme.
Good eating!
Highlighting Fall Fruit
I like to keep it simple, clean, and very fresh. Baking them whole with a hint of butter, cinnamon, cardamom, and complementary fruits such as blackberries, cranberries, and figs allows their flavors to shine.
Good eating!
Smoked Vegetables
Vegetables like carrots, eggplants, and fennel work well when smoked for long periods over low heat—it infuses complex, umami-like flavors. For quicker preparations, try charring directly on the grill; items like cabbages, peppers, onions, and tomatoes are ideal, especially for spring and summer menus.
Good eating!
Veggie-Centric Meals
Many Asian recipes focus on vegetables and sauces, using small pieces of meat as a garnish or equal ingredient (compared to more American meals where a steak may be the entire entrée). Serving dishes like this, whether it be a stir-fry, fried rice, or spicy curry, allows you to give customers healthier options while reducing protein costs.
Good eating!