Hot Off the Range: The Milestone Distributors Blog

Congrats to Chef Scott Romano: Winner of 2011 Iron Fork Competition in Dallas

Avocado was the secret ingredient at The Iron Fork Chef Competition, and Chef Scott Romano's Scotch Egg was the judge's favorite.

Chef Kent Rathbun of Abacus worked the microphone while Scott Romano of Charlie Palmer and Gilbert Garza of Suze worked up dishes using California avocados in the competition.

See the article and video of the competition in the Dallas Observer here and see pictures from the event here...

Griddle Recipe Ideas from Chef Scotty: Red Flannel Hash and Dim Sum

Here are a few recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle:

 

Chef Scotty’s Red Flannel Hash

Ingredients:

2 + 4-5 Tbls. Olive oil
2 Tsp. Butter
2 cup Frozen hash browns
2 cups Diced corned beef (1/8” square)
1 cup Diced canned beets (1/8” square)
1 cup Diced onion
1 cup Diced green bell pepper
½ cup Heavy cream
Pinch Ground nutmeg
Salt & Pepper to taste
4 – 6Eggs
2 Tbls. Olive oil

Method:
Pre heat your Viking griddle to 450 degrees.

In a large bowl, combine the hash browns, corned beef, diced beets and gently fold. Add the heavy cream, ground nutmeg and a little salt & pepper, fold again.

Glaze your griddle with 2 tablespoons of olive oil. Spread the onions and peppers over the griddle. With a large spatula, fold the onions and peppers on the griddle until the onions become translucent, but not brown. Remove the onions and peppers and add to the hash brown mixture and fold in gently.

Glaze the griddle with 4 to 5 tablespoons of olive oil. Add the hash mixture to the middle of the griddle. Spread with the edge of a large spatula, the hash mixture to cover the entire griddle with an even mat.

Resist the temptation to move the mixture around on the griddle while it creates that golden brown finish. Six to eight minutes after you cover the griddle, check the hash brown by lifting the leading edge with a spatula. If it releases easily and has that golden brown finish, cut the hash browns vertically down the middle with the edge of the spatula. Then cut them again horizontally in to six equal servings. Gently flip each serving to brown the other side. Five minutes is plenty to finish the hash. Remove each serving to heated serving platter and store it in your Viking warming drawer until you’re ready to serve.

When you are ready to serve, reduce the heat on your griddle to 300 degrees. Wipe your griddle with 2 tablespoons of olive oil and crack your eggs, evenly spaced across your griddle. Cook the eggs sunny-side up and place on each serving of your hash browns.

Done correctly, this breakfast item should inspire you to return to the warmth of your bed immediately after you have finished! Let’s face it, that’s as good as your day is going to get!

 

Chef Scotty’s Late Night Dim Sum

Ingredients: 1 bag Frozen dim sum (Asian dumplings)
4 Tbls. Canola oil
1 cup Water
3 Tbls Light soy sauce
3 Tbls Dark soy sauce
3 Tbls Red rice vinegar
1 tsp Hot chili oil
1/2 tsp Granulated sugar, or to taste
1 clove Garlic, peeled and chopped
1 tsp Minced ginger
1 stack Green onion chopped

Method:

Pre-heat your Viking griddle to 350 degrees.

Glaze the griddle with the canola oil. Place the dumpling on the griddle, keeping them close together, but not touching each other. Let them brown for 4 – 5 minutes. After the contact side has developed a crunchy brown crust, pour the water in the middle of the dumpling group. Caution: pouring cold water on a hot griddle with oil will cause a violent reaction. Not only is there a great deal of steam, but the combination hot oil and water will cause a lot of splattering.

For that reason, have a domed pot top ready in the other hand to capture as much of the steam as possible, minimizing the splattering of oil as well. Cook dumplings covered for another 8 minutes or until the dumplings are tender.

While the dumplings are cooking, combine the remaining ingredients in a medium mixing bowl and whisk well. Taste and adjust the sugar, transfer to a small serving bowl.

Plate the finished dim sum on your serving plate, add the dipping sauce and garnish with chopped green onion. All that is left to do is celebrate life . . . Asian style!

To clean your griddle, let the griddle cool to touch, wipe with canola oil and a paper towel! Done!

Turkey Frying Tips from Chef Scotty Campbell

Ahead of your holiday cooking, 5 quick reminders from Milestone Distributors' Chef Scotty Campbell!

Recipe: Chef Sharon's Chocolate Bourbon Pecan Pie

What's a better gift for the holidays- chocolate or bourbon?

How about a dessert made from chocolate AND bourbon! The recipe for Chef Sharon's Chocolate Bourbon Pecan Pie is here!

Holiday Chocolate Bourbon Pecan Pie
Yield: 1 pie 8-12 Servings

1 cup pecans, toasted
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1 Tablespoon flour
1 1/3 cup sugar
3/4 cup corn syrup
1 Tablespoon butter, melted
Pinch salt
1 teaspoon vanilla extract
1 Tablespoon Bourbon

Preheat the oven to 325 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing.

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

Remoulade Sauce

Remoulade Sauce

Chef Paul Prudhomme's Louisiana Kitchen and it's the classic!

Makes 1½ cups

• 2 egg yolks
• 1 cup real Mayonnaise (only if you are using this for potato salad)
• ¼ cup vegetable oil
• ½ cup finely chopped celery
• ½ cup finely chopped green onions
• ¼ cup chopped fresh parsley
• ¼ cup finely grated fresh horseradish or prepared horseradish
• ¼ lemon, seeded
• 1 bay leaf crumbled
• 2 Tbsp Creole mustard (preferred) or brown mustard
• 2 Tbsp catsup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp prepared mustard
• 1 Tbsp white vinegar
• 1 Tbsp Tabasco sauce
• 1 Tbsp minced garlic
• 2 tsp sweet paprika
• 1 tsp salt (or to taste)

In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well.

 

For Potato Salad:

Peel & Dice 3 lbs. of russet potatoes to ½ inch cubes and boil to fork tender. Drain in a colander and season lightly with salt and pepper.  While the potatoes are still hot, fold in Remoulade sauce gently so only a few of the pieces will cream out during the mix. Serve or refrigerate immediately!

 

Enjoy with gumbo as a substitute for rice!

 

Chef Scotty's Caramel Pecan Sauce

 

Chef Scotty’s “You’ve got to be kidding!” Caramel Pecan Sauce

 

Ingredients:

 

3 cans  sweetened condensed milk

1 Tbsp. pumpkin pie spice

½ stick butter

1 cup    finely chopped pecans

½ cup   half and half

 

Method:

 

Remove the labels and place sweetened condensed milk cans in a medium saucepan and cover with tap water. Bring the pot to a boil and reduce heat to a simmer. Simmer the unopened cans for 3 hours, making sure to keep the cans covered with water at all times. After 3 hours, move the pan to the sink and rise with cool water for 5 minutes.

 

Open the cans and put all of the caramel into a mixer, add ½ & ½ and mix until creamy, then set aside. In a medium sauce pan, melt butter, add the pumpkin pie spice, and then lightly toast pecan until just brown.  Pour pecan mixture into the mixing bowl with the caramel sauce. Return to the mixer for a few gentle turns on low to incorporate the two together.

 

Use as an icing on gingerbread or other cake. For ice cream topping, add up to ½ cups of warm water for the right consistency.