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21 posts categorized "In the Kitchen"

June 6, 2016

Find The Perfect Burger For Your Restaurant

BurgerBy: Piet E. Jones

The lowly burger.

There used to be a sameness about it. No matter where you went. Same buns. Same toppings. Same slices of yellow cheese. Same taste—too often dry and overcooked. Sure, there were good ones to be found, but all too often it was just a quick bite on the run, an afterthought on many a menu.

Today, things have changed. A lot. Burgers have become exciting and dynamic. Buns that can absorb the juices without becoming soggy and disintegrating have elevated the texture. Artisanal cheeses add flavor while celebrating local food culture. Toppings are designed to complement the theme of the restaurant.

With these innovations, the burger, once relegated to diners, fast food, and pubs, has exploded onto the scene. Out of the way, hole in the wall diners are now foodie destinations. Trendy hotspots in newly gentrified neighborhoods tout their burger on social media. Even the most upscale and pricey establishments are jumping on the burger bandwagon.

The key to getting all components together for a signature burger isn't that hard. It just takes a little bit of thought to create a unique combination that appeals to your clientele and fully represents your eatery.

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September 24, 2015

Food Trends for Football Season

Foodcentric_burger
Throughout the year we look at global food trends, fine dining food trends and even fast casual food trends, but it seems like the venerable sports bar often gets left in the dust. No, your Sunday watering hole isn’t serving cronuts, seaweed risotto or whole roast pigs (not a bad idea, actually), but the menu does evolve to meet consumer demand. So, with the start of football season, let’s take a look at some sports-bar-centric food trends.

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June 29, 2015

Salsa: The Sauce That's Not Just a Sauce

Salsa_foodcentricSalsa is the Spanish word for “sauce”, and it has also come to mean the same thing in English. However, this iconic condiment, which can consist of vegetables, fruit, herbs, spices, and even grains, and which can range from mild and tangy to searing hot, is much more than a simple topping.

There are numerous categories of salsa, some uncooked (salsa cruda) and some cooked.

  • Salsa verde is “green salsa”, which is typically made from pureed tomatillos, green chilies, and cilantro.
  • Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers.
  • Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.

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March 16, 2015

Restaurateurs Invest in a (Bone) Broth

Bone brothBone broth—the hottest trend in 2015 so far—is one of those commodities that came out of seemingly nowhere, and is somewhat of a mystery to diners. First, because the name “bone broth” sounds like it’s the favorite dish of cannibals everywhere; and second, because the name doesn’t give much of a clue as to what it is.  Any chef worth his weight in the kitchen knows how to make stock using bones, so how is bone broth any different?  

 

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February 5, 2015

The New Gold Rush: Citrus

  Buddhas_Hand
The citrus season is on. And with fun (and funny sounding) varieties such as Buddha’s Hand, Sumo, and Cara Cara, the food lover’s fruit basket is overflowing.

When the term citrus comes up, it’s difficult to know which ones will capture the public’s fancy unless you–and Shakespeare–know what’s in a name. For years, it was navel oranges or Valencia oranges, lemons or limes, grapefruit and other generic citrus. But, when a producer of a small, easy-to-peel mandarin orange came up with the name, “Cutie,” the rest as they say, was history. Now there is no end of producers and the clementine, one of the mandarin orange varieties, has become synonymous with this brown bag favorite.

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December 23, 2014

Ask the Chef: Crab Dip

Crab dip blogLast week Blanche in Charlotte, N.C., wrote to us asking for a spinach crab dip recipe. We asked our team of chefs and received two right away! Since this is a popular party dish, we thought we'd share them both with our readers.

The first is from Chef Lonnie Varisco in Houma, La.. He says, "In New Orleans seafood is king. This is a great twist on the classic spinach and artichoke dip. Using crab boil in the recipe provides that classic boiled seafood taste everyone loves down here."

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February 6, 2014

Taking the Confusion Out of Fusion


Fusion
In 1989, acclaimed chef and Miami restaurateur Norman Van Aken  gave a name to the type of cooking that combined crossover flavors from various ethnic cuisines and regional ingredients with classical cooking techniques. He called it “fusion,” borrowing the term from jazz.

Aken’s dishes were complex, both in flavor and technique, for instance Chiles Spiked Veal Adobo with Corn Relish, Garlic and a Spanish Sherry Wine Vinegar Reduction” a Mexican Adobo rub with a classical French sauce and Nueva Pork Havana, marinated in a mix of sour oranges, garlic and so forth, in which he integrated black beans into a sauce with fried plantains, instead of the more expected black beans and rice.

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November 12, 2013

The Vegetable “IT” List

TurnipWhen Norman Rockwell painted his iconic Thanksgiving portrait of the family gathered around a plump turkey, he couldn’t have imagined the holiday in the 21st century. There’s grandma bringing in the bird, all right, but over in the corner, the cousins are fighting over the Tuscan kale.

Vegetables, once a cheap way to stretch a meal, have come into their own. Once folks realized that you didn’t have to cook a vegetable until it was dead, they found out that a vegetable might actually taste good. From there it became a short hop, skip and jump from the gardens to the kitchen. Add in chefs, vegans, vegetarians and nutritionists and suddenly everyone has a new spin on his or her favorite vegetable dish.

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July 22, 2013

Bring It On: Attracting The Late Night Diner 24 Hours a Day

FC_content_IMG_latenight
If you live in a town where the sidewalks roll up at 10 p.m., you’ve probably been frustrated by the lack of dining options. There’s a McDonald’s maybe, and then there’s…Well, you see the problem. But after-hours dining has become a hot topic in restaurants. Some see it as a way to cash in on an unfulfilled niche: late night workers and the post-concert crowd. Others say it plays into the way we eat now: Breakfast, lunch, and dinner are no longer set times; people like to dine when time allows or when the mood strikes. Although a lot of restaurants stay open late – and by late, we mean 11 a.m. or midnight if you’re lucky - they usually involve the words “do fries come with that?” or “I’d like that straight up with a twist.”

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June 13, 2013

Pairing Cheese with Beer: an Art and a (Fun) Science

FC_content_IMG_beer_cheese
When Jorel Pierce (and yes, he has heard all the Superman jokes) sits down to discuss beer and cheese pairings, he comes bearing gifts. Pierce, who appeared on Bravo’s Top Chef, is chef de cuisine of the nationally recognized Euclid Hall in Denver. He holds a plate with a slice of La Serena sheep’s milk cheese aka a “stinky cheese” and Yang, an unpasteurized cow’s milk cheese wrapped in stinging nettles (better not to ask, unless you really want to know. Nope, we don’t). And a beer, of course, in this case, The Duchess of Bourgogne – all of which will provide teachable moments.

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