Hot Off the Range: The Milestone Distributors Blog

The Big Red, November 5-7 in Dallas, Texas

Who's coming to The Big Red?  November 5-7, 2010 in Dallas, Texas.

Charlie Palmer, Scott Romano, Bryan and Michael Voltaggio, Dean Fearing and many, many more of your favorite Celebrity Chefs!

Visit www.thejouledallas.com/thebigred for more information and ticketing on this not-to-be-missed weekend event that supports the North Texas Food Bank!

 

Butternut Squash Risotto with Sizzling Shrimp

Chef Scotty Campbell demos a great fall risotto recipe on the Fox 26 Morning Show with Cleverley Stone ahead of the 8th Annual International Risotto Festival to be held October 17 in Houston, Texas.  

Butternut Squash Risotto with Sizzling Shrimp (Serves 4)
Source: Chef Scott Campbell, Viking Kitchens 

Ingredients:

• 3 Tablespoons unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic
• 2 1/2 cups Arborio rice
• 1 cup dry white wine
• Kosher salt and freshly ground pepper
• 8 cups hot chicken stock, or canned reduced-sodium chicken broth
• 3/4 pound butternut squash cut in 1/2-inch cubes, about 2 cups
• 1 Tablespoon whole-grain mustard
• 1 Tablespoon chopped fresh tarragon
• 2 Tablespoons chopped fresh chives 1/8 teaspoon fresh ground nutmeg 1/4 cup Mascarpone cheese
• 1/4 cup cream
• 1 Tablespoon olive oil 1/4 teaspoon Sriracha pepper sauce
• 20 large shrimp, peeled and deveined

Preparation

1. Heat 3 Tablespoons butter in a wide, braising pan over medium heat.
2. Add chopped onion and cook without browning, stirring occasionally, until onion is softened.
3. Add the Arborio rice and garlic clove.
4. Cook for 1-2 minutes until grains are coated with butter and toasted and the edges become translucent.
5. Steam cubed butternut squash over boiling water until completely tender, about 5-6 minutes. Set aside and keep warm until needed.
6. Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice (very important for broth to be hot!).
7. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, adding the remaining hot stock one ladle at a time. Each addition should be just enough to completely moisten the rice and cooked until each batch of stock has been absorbed. Stir constantly until the rice mixture is rich and creamy but al dente. This will take 20-25 minutes from the time the wine was added.
8. When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives, cheese and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy.
9. Season risotto with nutmeg, salt and freshly ground pepper to taste.
10. Heat the olive oil in a medium skillet over moderately high heat.
11. Sauté the shrimp with 1 Tablespoon chopped garlic and Sriracha until shrimp are pink and opaque in the center. Season shrimp with salt and pepper to taste.
12. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

 

The 8th Annual International Risotto Festival in Houston - Sunday, October 17

Texas Chefs Association and Dallas Fire-Rescue present Chefs On Fire

 

WHAT

Texas Chefs Association and Dallas Fire-Rescue are teaming up to host “Chefs On Fire”.              This “Community Block Party” features concessions from area establishments, fire safety education, family friendly activities, and the “Chefs On Fire” grilling competition.

Thirty-one teams will compete in this day long competition. Each team will be comprised of one professional chef and one firefighter. Among the team leaders are Mo Assi and Matt Melton of Lawry’s, Omar Flores of Abacus, and Jesse Alvarez with Wolfgang Puck Catering.  Cook-offs will occur throughout the day with the championship cook-off held during the VIP party.

 The VIP Party will feature the championship cook-off, live entertainment, libations and tastings prepared by the Epicurean World Master Chefs Society.

WHY

These two-man teams will not only be cooking, but raising money to benefit Parkland’s Burn Center.  Established in 1962, Parkland's Burn Center, the second largest in the United States, provides care that is modeled around the world. The acute care and intensive care units are recognized internationally for providing a source of surgical expertise and rehabilitation to burn survivors of all ages. To donate to one of the Chefs on Fire teams, visit www.firstgiving.com/chefsonfire and search for your favorite team.

WHEN

Sunday, May, 2 2010

11am – 5pm Block Party

6pm – 9pm VIP Party

 

WHERE

“Chefs on Fire” Community Block Party will be an outdoor event located in the Knox Street District at the corner of McKinney Avenue and Armstrong directly behind Abacus.

 

COST

“Chefs on Fire” Community Block Party – Free and Open to the Public

VIP Party - $75.00 per ticket

Tickets can be purchased online at www.firstgiving.com/chefsonfire

Viking Lunch- Dallas

Attention DFW folks! We are having a Viking Demonstration Lunch next Tuesday, March 23rd, at noon in the Milestone Culinary Arts Center. The lunch is completely free and is open to anyone interested in learning more about Viking appliances. Space is limited- RSVP to jmayes@milestonedist.com to secure your spot!

Viking is going to the Super Bowl!

Viking will be the MVP during these Super Bowl Weekend events in Miami:

·          CBS’s “The Early Show” is filming on the beach in Miami Thursday, Friday and Saturday mornings.  They have created a kitchen set for cooking demos that includes a Viking range and two Viking grills.  Katie Lee (Joel) will do a demo Friday morning, and Guy Fieri will do a demo Saturday morning.  Tune in to “The Early Show” to check it out.

·          Mario Batali is hosting an exclusive “Super Brunch” charity event Saturday morning in Miami alongside Honorary Co-Chairmen Jimmy Buffett, Jimmy Fallon and Emeril Lagasse.  The event will feature cooking demos by Mario and Emeril on Viking equipment.

·         A special segment during Sunday’s Super Bowl pre-game coverage will highlight Drew Brees’ civic work in New Orleans, specifically the Edible Schoolyard. Viking provided the cooking equipment for this very special healthy eating program at Green Middle School in New Orleans.  The Edible Schoolyard program was founded by culinary legend Alice Waters and some of the filming for the Super Bowl pre-game segment took place in the kitchen at Green Middle School.

 Enjoy the game!

 

2010 Viking Classic News

 

The 2010 Viking Classic will be held September 27 – October 3, 2010, at Annandale Golf Club in Madison, Mississippi, making it the first event of the PGA TOUR’s 2010 Fall Series. 

 Some early exciting news is that longtime Viking friend and renowned Chef Emeril Lagasse will headline the Viking Culinary Tent’s lineup of cooking demonstrations during the 2010 Viking Classic.

The Heat Is On: Emeril and Batali Face Off

Check out the GMA Viking kitchen in the clip below as Emeril Lagasse and Mario Batali duel it out live on-set.

The Heat Is On: Emeril and Batali Face Off.

Some Like It Hot! This Weekend: Chile Pepperama- 13th Annual Chili Confrontation

A hot event this weekend for spicy food lovers in Dallas, Texas-

The Texas Chef's Association's 13th Annual Chili Confrontation- the Chile Pepperama Festival - will be held on this Sunday, November 15 from 11am to 6pm at Old Town Shopping Center.

Stop by and enjoy the great chili, Budweiser beer, arts and crafts booths, and live music! 10 professional teams and 10 student/amateur teams go head-to-head for bragging rights and cash prizes!

And the public helps decide the People's Choice Award. 

The Milestone Culinary Arts Center staff will be competing so stop by and say hello!

Sponsored by Budweiser, The Dallas Observer, Old Town Shopping Center, and Coca Cola Bottling of North Texas.

See below or the www.ChilePepperama.net for more details.

 
 

All About Uptown Festival in Dallas this weekend

If you are in the Dallas area, please come by the All About Uptown Festival this Saturday the 26th between 11:00 am and 10:00 pm. The festival will be held on Fairmount Street between McKinney Avenu and Howell. The Viking Stage Kitchen will be there, and Chef Sharon Van Meter from the Milestone Culinary Arts Center will be providing tasty bites. For more information about this free event, please click here.