Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. Thanksgiving Turkey Cake Recipe Ummm, yes. You read that right. I won't go into the crazy details of the recipe...I'll let you read it for yourself and see if it is at all appetizing to you. Who knows? It might be a big hit this Thanksgiving. Thanksgiving Turkey Ice Cream Cake So apparently Chow.com isn't the only site with a turkey cake. It appears that Baskin Robbins is offering a turkey cake of another kind (this one looks much more appetizing). Andrew Zimmern Gets an Improbable, Bizarre Board Game I think we've all watched Andrew Zimmern eat some strange things and just do strange things in general. Something that I'm still baffled by is this new board game that came out this month. It is the all new, one of a kind bluffing game about his travels. The goal is to convince other players that your description of the item on the card is correct. As stated on Eater.com, "So you're supposed to pretend that you know what fermented dingo testicles taste like?" Maybe. I guess we'll have to try this game out and get back to you on that one.
This recipe was submitted by Robin H. of the Foodservice Community. She works for a private club restaurant here in Texas. She reviewed many different recipes and made it her way.
- 10 hard boiled eggs
- 1/2 c Hellman's Mayonaise
- 1/2 c Sour Cream
- 1 tbsp Pickle Relish
- 1 tbsp Honey Dijon Mustard
- 1 tsp Granulated Sugar
- 1/4 c diced Scallions or Red Onions
- Salt & Pepper to taste
- Dash of Paprika
- Chop up your boiled eggs and blend well with other ingredients
- Refrigerate for at least an hour
- Serve on a lettuce leaf with croissants or crackers.
This recipe was submitted by a chef that is a member of the Foodservice Community. He graduated from New England Culinary Institute (best culinary school in the country in his opinion) and has been working in restaurants since the age of 15. He started at a little Italian restaurant run by a 70 year old that made everything from scratch. "I think I could make a marinara with my eyes closed now," he told us. The amounts for ingredients are not exact, but close enough (everyone likes to add their own touch). This is his grandmother's recipe that was tweaked a bit and won second place at the Cape Cod chowda festival.
- 1 cup Diced Bacon (or Salt Pork)
- 1/2 lb Butter
- 2 tbsp Canola Oil
- 2 c Diced Celery
- 2 c Diced Onions
- Clam Base
- 4 c Diced or Minced Clams (canned or frozen - just thaw out)
- 1/2 gal Water **
- 1 qt Heavy Cream
- Light Roux (equal parts butter & flour)
- Salt & Pepper
- Add butter and oil to a pan and let butter melt.
- Sauté bacon until rendered, add celery and onion. Sauté them for a few minutes until they begin to soften.
- Add garlic, dill, thyme, salt and pepper (real New England clam chowder goes heavy on pepper).
- Add in water and clam base to taste. I like to thicken the water at this point when it comes to a boil. This will prevent you from having to boil the cream later and potentially scorching it.
- Add in heavy cream and lower heat, slowly bring up to temp to avoid scorching the cream.
- Once the soup is almost to boiling point add the clams and turn off the heat. Clams need to be last to avoid making them chewy. If you like, you can sauté the clams with garlic and butter.
There are literally hundreds of different recipes online for pumpkin bread. We found ones that were made with raisins and nuts, some that were made for vegans, others that used Splenda instead of sugar, and the list goes on. This recipe below was submitted by two of our very own Mission employees. After tasting the final product, I have to say that it comes out perfect! The lovely ladies put about a ½ cup less sugar than the recipe calls for, but it was still delicious! Try it out for the upcoming holidays.
- 2 c fresh cooked pumpkin (or 16 oz can of pumpkin)
- 3 ½ c all purpose flour (not self-rising flour)
- 2 tsp baking soda
- 3 c sugar
- 4 eggs (beaten)
- 1 c vegetable oil
- 1 ½ tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- ½ tsp allspice
- ½ c water (if using fresh pumpkin) or 2/3 c water (if using canned pumpkin)
- Preheat oven to 350° F.
- In a large mixing bowl, mix your dry ingredients (flour, baking soda, salt, cinnamon, allspice, nutmeg and sugar).
- Add the eggs, water, oil and pumpkin.
- Stir until blended.
- Pour into two lightly greased and floured 9x5 loaf pans.
- Bake approximately 1 hour. Remove from the oven and let cool.
- Then take the bread out of the pans to let cool some more.
The general consensus, among both coworkers and family members, is that I am an awful cook. I am so bad that I messed up French toast the first time I ever made it for my significant other (still a standing joke between the two of us). However, I am still thoroughly intrigued by recipes that are posted by professionals and amateurs alike. I have put together a list of great holiday recipes for all of you in the hopes that you can execute them better than I ever could. Top Holiday Pies Bless Paula Deen. She is amazing. You really have to love butter though to appreciate her recipes. In this recent posting to her website, she listed some of the top holiday pies that are made each year. I have to admit that I'm partial to the Chocolate Pecan Pie. The best thing about this post is that her followers have also posted recipes in the comments underneath. Not only do you get five to-die-for pie recipes from the wonderful Paula Deen, you also get homemade gems from people around the country. Don't forget to get some pie pans and pie cutters! Semi-Homemade Stuffing Every foodie website around has a different recipe for traditional Thanksgiving stuffing. I chose this one because I think that even I can handle it. This recipe submitted by Tori Raye boasts basic ingredients, a short prep and baking time, and one delicious final product. Don't forget your measuring spoons, cutting board, and baking pan! Bubble-Top Brioches Bread is an easy thing to mess up. Trust me, I know. This recipe submitted by Dorie Greenspan is pretty basic, doesn't require a bunch of extra ingredients from the store, and the final product looks like fancy restaurant bread. The rolls come out buttery and delicious - a sure crowd pleaser. You'll need a muffin pan, measuring cups, and a large mixing bowl. D.I.Y. Pie in a Jar I'm all about do-it-yourself projects. This is one that can even be done with the kids or made as gifts for friends and loved ones. It really is a simple concept: pie...in a jar. The lovely team at Green Wedding Shoes featured this project that was done for a wedding (credits to Intertwined Weddings & Events and APictureLife Photography). Make sure to have your mason jars, cookie sheet, and rolling pin ready! Don't worry! More recipes to come...
Oh wow. That's all I could say after stumbling across these amazing martini recipes. Heather Witherspoon creates to-die-for cocktails from home and posts the recipes to her blog. You can bet that I'll be checking back regularly to see what other creations she has posted. Check out a few that she came up with for Thanksgiving and the holidays. Pumpkin Pie Martini 2 ounces Captain Morgan Spiced Rum 2 tablespoons pumpkin pie filling 1 scoop vanilla ice cream 1/4 cup crushed ice Combine all ingredients in a blender and blend until smooth. Garnish with whipped cream and sprinkle with cinnamon. Prairie Baked Apple Martini No oven needed for this perfectly crisp cocktail. 1 ounce Prairie Organic Vodka 2 ounces spiced apple cider 1/2 ounce Phillips Apple Brandy 1/2 ounce cream 2 spoons brown sugar Shake well with ice and strain into chilled martini glass. Garnish with cinnamon stick and brown sugar around rim of glass. Cranberi Martini Forget the canned version of this festive fruit and serve it to your guests in a chilled glass. 3 ounces Stoli Cranberi Vodka 1 ounce raspberry liqueur 2 ounces pomegranate juice 1 ounce fresh lime juice Shake with ice and strain into a chilled martini glass. Garnish with frozen cranberries. All recipes are creations by Heather Witherspoon. Check out her blog for more details about these cocktails.
Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. Twinkie Diet Helps Nutrition Professor Lose 27 Pounds "Say what?" That's exactly what we were thinking when we came across this little gem. How can you possibly eat Twinkies and other junk food everyday for ten weeks and lose weight? Well, one professor from Kansas State University proved that it can be done and listed his entire diet for the world to see. Even he is in shock and the answers aren't clear as to why it worked, but we found it interesting anyway. Disney Snow White and the Seven Dwarfs Murals Made From Apples Real talent is hard to define, but anyone that can sit for hours and create beautiful pieces of work out of food is talented in our book. The time and energy that went into these amazing masterpieces shows that creativity can be sparked by anything - even apples. The Secret Fast-Food Diet We find all kinds of interesting little tidbits on Yahoo!, especially from the author of Eat This, Not That. David Zinczenko always has helpful tips for avoiding those precious (and harmful) foods that we just can't stay away from. This article was especially appealing to us because we all LOVE fast-food...and I mean LOVE. The tips that David shared in this article were some of his most helpful tips yet. Foodservice Community: What is the craziest call off excuse you have ever received as a kitchen manager/chef? We want to know, too! We follow the Foodservice Community on a pretty regular basis because of the great content that they provide on their site. Members of the community can post questions, funny stories, and advice to the website and make great connections with other foodservice professionals. This post in particular really grabbed our attention. After reading through a couple of responses, it is CLEAR that foodservice professionals hear some of the craziest stories around. Check the link above to see what we're talking about. Submit your own story if you have one.
Here at Mission we've been discussing a complete redesign of our website for months now. Countless hours have been spent pitching ideas and trying to come up with the perfect design that we felt our customers could truly benefit the most from. Through phone calls and e-mails you guys have always told us what you liked and what you didn't like about our site. And we listened! First off we wanted to make shopping with Mission a much easier experience. We actually started implementing this idea about a month ago. Our new search engine is geared at helping you find exactly what you are looking for. Now once you search for an item on our site, you can narrow down to exactly what you are looking for by clicking on the "search facets" on the left side of the page. The new search engine also learns from what everyone searches for to help fine tune each result. Our next goal was to make the site more personalized for you as well. Our new site is designed to actually remember you as a shopper. Now when you visit our site, it will remember what items you recently viewed and display them on the home page. It's great if you can't seem to remember what refrigerator or oven it was you were actually looking at last week. On top of remembering what you recently viewed, the site is now designed to auto suggest other items that you might find useful based on the items that you've already viewed. So if you are only interested in catering items you will now be shown catering items, if you are only looking for items that would be great for home your recommendations would be other great items for your home, and so on. It's your own personal shopper! One last thing that we have been busy working on is updating our product pages! From finding and updating product images, updating and completing information from the manufactures, and keeping our prices super low. We're also updating product pages based on questions that you have asked us. You see? We are listening! These are just a few of the current things being worked on for the website. We have lots of new ideas and features that will be updated throughout the next few months. We are just so proud of what we have currently created so far, that we felt the need to show it off to you as well. We hope you like what we have done and if you have any ideas or suggestions for our website feel free to e-mail them to us at email@example.com. Remember, great companies are built up through customer feedback and suggestions. We want to hear from you!
Have you ever wondered what to do with all of your leftover bags of candy after Halloween is over? Don't you wish you had someone to give it to that would find a good use for it? Finally someone has come up with a great solution to this problem. The Halloween Candy Buy Back program allows you to find a dentist in your area that will buy back unopened bags of Halloween candy. These dentists send the candy to an organization called Operation Gratitude, which then sends the candy to U.S. Military troops deployed overseas. Want to find a dentist in your area that is registered with the program? Check here. For dentists that want to register their practice, the link can be found here. For more information on this program, please feel free to contact us at firstname.lastname@example.org
Mike Luna isn't your typical sushi chef. He didn't grow up eating it or making it, nor did he expect for it to become his passion in life. His original inspiration came from an old girlfriend and her incredible family that was willing to teach him all they knew. He spent a few years working in the kitchen at their restaurant before he ever got to make sushi. "Once I learned what it was all about, I realized how creative you could be with food. I ended up working there for twenty years before moving over to Goro's," he told us. Inspiring others to make delicious sushi is now what he finds most important about his job. He is constantly training his staff and making sure that they understand that ingredients, knowledge, and dedication are key at his venue. Goro's is best known for its high quality menu options, creative take on old ideas, and the ever famous Whatever Roll. "Guests can come into our venue and tell us to make 'whatever'. It gives the guest the opportunity to tell us what kind of ingredients they like and it allows our chefs to be innovative," said Luna. "We have several guests that come in several times a week and consistently order the same custom roll. Those dedicated guests have earned their own spot on the menu." What does that mean? You guessed it - order the same thing enough times at Goro's and your roll could be featured on the menu. The very first custom roll to make it to print was the Bobby Roll, soon followed by the Stephanie Roll. "Our menu is constantly evolving and we make sure that the items we're selling match the consumer's tastes. If something doesn't do well, then we get rid of it." It's easy to see that Goro's Sushi is a one-of-a-kind venue. Luna and crew are a hardworking bunch that have created a laidback atmosphere with amazing food. "I have taught my staff that you have to give the customer what they want. You have to listen to them, you have to give input, and you have to guide them," he said. Mike has had enough guests ask about the art of making sushi that he even has a class in the works. He wants to educate his customers and show them how much love he has put into his job. "I believe in sharing your secrets with your customers," he said, "It doesn't make any sense to have a 'secret recipe' and to believe that others will put you out of business. Dedicated customers that trust the chef always return." If you would like to visit Goro's Sushi or learn more about the venue, please contact them at: 210-349-8117 Thank you to Mike Luna and his team for their time and efforts. If you know of a chef that you would like to see featured, please contact us at: email@example.com (210) 354-0690 ext. 234