Pub-Style Poutine Fries with Spicy Ketchup yields 1 serving Ingredients: 4 oz. Guinness-infused brown gravy 6 oz. thin regular cut fries 3 oz. Fresh or frozen unbreaded cheese curds Pinch fresh chopped parsley 1 cup Ketchup 1 tsp. Prepared horseradish 2 Tbsp. Tabasco Cooking Directions: Add 1 1⁄2 oz. Guinness beer […]
Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple yields 10, 5-oz. servings Ingredients: 2.5 oz. granulated sugar 2.5 oz. water 1.75 oz. Minor’s® Chipotle Flavor Concentrate 20 oz. pineapples, skinned, sliced 20 oz. vanilla ice cream Cooking Directions: Whisk sugar, water and chipotle flavor concentrate together in a large stainless steel rondeau. […]
Tatemado de Costilla de Res (“Tatemado” short ribs) yields 4 servings Ingredients: 4 each Short ribs, 3” cut 8 each Ancho chile, “tatemado” 1 lb. Onion, quartered 5 each Garlic, cloves 3 oz. Piloncillo 1 qt. Beer or pulque 1⁄2 cup Tequila 1⁄2 cup Agave nectar 1 oz. Lard, fresh 3 each Maguey or agave […]
Nearly 50 Chef to Chef Conference attendees learned about Latin cuisine as part of a special education partnership with the Culinary Institute of America.
Silvertip Resort’s outdoor dining space dishes up terrific nosh.
“Local and sustainable” are the menu-development imperatives that today’s chefs must understand, a survey of instructors showed. Students are also being challenged to create delicious menus that hit important health and wellness goals.