Leading up to the launch of its annual “Flavors of the World” Series, Omni Hotels & Resorts sent 60 chefs to the Culinary Institute of America in San Antonio, Texas to learn the art of Chilean cuisine. This October, in partnership with Wines of Chile, Omni will introduce ¡Destinación Chile!, a three-month-long, brand-wide culinary experience, complete with recipes, ingredients…
Tap Mini Dessert Trend with Lucky Leaf® Fruit Filling
Knouse Foods’ fruit filling brand can be used to create Apple Caramel Cheesecake Bars, Chocolate Chip Cherry Bars, and more. To help operators capitalize on the mini desserts trend, Knouse Foods offers Lucky Leaf® Fruit Filling or Topping as the perfect ingredient for creating new dine-in or on-the-go menu items. For much more than pies, Lucky Leaf…
Fennel-Coriander Crusted Tuna
C&RB CLUB RECIPE Fennel-Coriander Crusted Tuna with heirloom tomatoes, avocado, radish and romesco Amt Ingredient 1 lb. tuna, cut into 4-oz. blocks 12 pieces heirloom tomatoes, peeled 2 radishes, sliced 8-10 avocados, parisienne scoop 8 ozs. romesco sauce (see recipe that follows) 12 pieces micro fennel or arugula 1 tbsp. olive oil 3…
Sous-Vide Mojo Pork Tenderloin
C&RB CLUB RECIPE Sous-Vide Mojo Pork Tenderloin with corn polenta, black-bean puree and mango Amt Ingredient 1½ -2 lbs. pork tenderloin, cleaned 4 ozs. mojo marinade (see recipe below) 1 each orange segments 10-12 leaves cilantro 2 tbsp. Cotija cheese 1 cup black-bean puree (see recipe below) 6-8 each polenta cubes (see recipe below) 1 …
Tuna Tartare
C&RB CLUB RECIPE Tuna Tartare Can be served on Asian sushi-style sticky rice, lightly seasoned with sugar and rice-wine vinegar, or in disposable bamboo cones with bamboo spoons. Amt Ingredient 5 lbs. sushi-grade #2 tuna (always fresh) 1½ tbsp. orange zest (using microplane) 1 cup Japanese soy wasabi-yuzu dressing ½ cup blended olive oil 1…
Twice-Baked Lady Apples With Wisconsin Brie, Raisins And Dates
Servings: 6 Ingredients: 6 lady apples or any petit apple 1 cup apple cider 1/2 cup light brown sugar 1/2 cup golden raisins 1/4 cup brandy 4 ounces Wisconsin Brie cheese, diced 1 cup chopped dates, divided Kosher salt and pepper to taste Vinaigrette 2 shallots, minced 1/2 cup sherry vinegar 1 teaspoon grainy mustard…
Spicy Crab Remoulade
yield: 12-20 servings Ingredients Weight Measure Jiffy® Corn Muffin Mix 1 box Corn kernels, whole 14 oz. Corn, creamed 14 oz. Sour cream 8 oz. Chihuahua cheese 8 oz. Butter, melted 4 oz. Jalapeño, diced 1 ea. TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp. Vegetable oil spray as needed. Method 1 Preheat oven to…
Grilled Florida Cobia with Slow Roasted Vegetables
Cobia 1 six ounce fillet of Cobia Salt, pepper, espelette pepper, touch lemon zest, Olive oil Season the cobia with salt, fresh pepper, a pinch of espelette pepper (or cayenne pepper), a touch of lemon zest and enough olive oil just to coat. Grill the cobia until it is just cooked through. Let rest for…
Sweet Vidalia Onion and Cinnamon Honey Chutney
Yield: 1 1/2 to 2 cups. 2 tablespoons olive oil 2 1/2 medium Vidalia® onions, 8-9 ounces each, coarsely chopped 1 tablespoon Dijon mustard 1 tablespoon plus 1 1/2 teaspoons white wine vinegar 1 tablespoon sugar 1/4 cup honey Pinch…
Penuche Pumpkin Bars
Servings: 5 dozen cookies Ingredients: Bars: 1/2 cup (1 stick) butter 1 cup light brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 1 cup pumpkin purée 1 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1…
Chocolate Avocado Pistachio Cake with California Avocado Crème Anglaise
Ingredients 6 oz. pistachios, shelled 7 oz. bittersweet chocolate, finely chopped in the food processor 6 oz. unsalted butter, cut into 1-inch pieces 1 cup sugar, divided 1 Tbsp. flour 4 eggs, separated 2 ripe, fresh California Avocados, peeled, seeded and diced 1 tsp. vanilla extract ? tsp. cream of tartar Powdered sugar Crème Anglaise…
Hyde Park Chili
Serves 8 to 10 Ingredients 3 pounds Certified Angus Beef ® bottom round or chuck roast, cut into 1/2-inch cubes 1/4 cup canola oil 3 large onions, diced 4 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon dried oregano 3 tablespoons chili powder 1 tablespoon brown sugar 1 (28-ounce) can chopped tomatoes 1 (15-ounce)…
Grilled Savory Boneless Leg of American Lamb
8 to 10 servings 1 American Lamb leg, boned 1 tablespoon paprika 1 tablespoon coarse garlic salt 1 tablespoon ground cumin 2 teaspoons dry mustard 2 teaspoons ground pepper 2 teaspoons brown sugar, packed 1/2 teaspoon cayenne pepper Lay lamb out flat on cutting board. Trim off all visible fat. In small bowl, blend paprika,…
Grilled Pork Chop with Market Ratatouille
Amt Ingredient 2 tbsp. olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 bell peppers, green & red coarsely chopped 4 large market tomatoes, coarsely chopped 3 to 4 small zucchini, cut into 1/4-inch cubes 2 tbsp. tomato paste 1 tsp. fresh…
Salmon Puttanesca with Parmesan Orzo and Asparagus
For the Puttanesca: Amt Ingredient 1/4 cup olive oil 4 ozs. diced yellow onion 1/2 oz. minced garlic 3 lbs. diced roma tomatoes 1/2 cup chopped kalamata olives 1/2 oz. tomato paste 1/2 oz. capers 1/2 oz. chopped anchovies 1/2 tbsp. chopped fresh basil 1/4 tsp. red pepper flakes Procedure: • Heat olive oil…