 September 3, 2006 |
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Let's Get Grilling for Labor Day
Labor Day signals that summer will soon be behind us. Make the great taste of summer last with great grilling recipes!
Quick tips for great grilling:
- Marinate less tender cuts of beef before grilling. To tenderize, a marinade must contain an acidic ingredient such as fruit juice, yogurt, or vinegar.
- To get picture-perfect grill marks on steak, lightly brush or spray with Crisco Oil or Crisco No-Stick Cooking Spray just before placing it on the grill.
- To take the guesswork out of grilling, use a thermometer to know for sure when it's time to take food off the grill. Checking the internal temperature of meat is the best way to determine when it's properly cooked.
- Use the right tools! Long-handled barbecue tools and long mitts protect from burns. Use tongs, not forks, to turn meats! Forks pierce the meat, releasing flavorful juices.
- Give it a rest! Let meats stand at room temperature for 20 to 30 minutes before grilling. After removing meat from the grill, let it rest for five to 10 minutes to allow the juices to settle back into the meat.
For recipes and more from Crisco.com Sponsored by  |
This Week's Foodservice Daily Newsletter: California Wild Rice - The Taming of a Grain
 Date: September 4, 2006 - September 8, 2006
Guest Host: California Wild Rice Advisory Board
Theme: California Wild Rice - The Taming of a Grain - Monday: Chicken Wild Rice Salad; Tuna and California Wild Rice Nicoise on Baby Greens.
- Tuesday: Creamy Asparagus and Wild Rice Soup; Santa Fe Wild Rice Soup.
- Wednesday: Wild Rice Onion Soup; Chicken Breast with Wild Rice Nut Stuffing.
- Thursday: Venison Noisette on Wild Rice with Savoy Cabbage; Zucchini with Wild Rice Stuffing.
- Friday: Wild Rice and Dried Fruit Pilaf; Creamy Wild Rice Ambrosia.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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20 Million Foodservice Rewards Coupons Redeemed, Meet the Lucky Winner
Tennessee Operator Hits Foodservice Rewards ® Milestone 20 millionth code has Orange Grove Center staff seeing yellow
MINNEAPOLIS – Ask any of the foodservice employees at Orange Grove Center (OGC) in Chattanooga , Tenn. , what their favorite color is, and the answer is likely to be yellow. That’s because the staff, led by nutrition services coordinator Tracy Glenn, recently won Foodservice Rewards’ special “20 Millionth Code” promotion.
Glenn entered the winning Reward Code from a Foodservice Rewards label on a case of CHEF-MATE ® chili, winning 20,000 points from Nestl é FoodServices and 20,000 points from Foodservice Rewards.
Foodservice Rewards, the industry’s premier online operator loyalty program, encourages operators to peel off the familiar bright yellow labels on participating foodservice products; enter the Reward Codes into their Foodservice Rewards account; and redeem points for merchandise from the Foodservice Rewards catalog online.
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Today's Recipe: Pumpkin Wild Rice Soup
Makes 6 to 8 servings
Ingredients: 1/2 cup wild rice, uncooked
2 tablespoons butter or margarine
1 cup onion, chopped
4 cups chicken broth
16 ounce can pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
chives, parsley or roasted pumpkin seeds for garnish
Preparation:
Cook wild rice according to package directions, drain.
Melt butter in large saucepan, add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
Add wild rice and pepper and bring to a boil. Add cream and bring back to a boil, then reduce to a simmer.
Tip: Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds!
Source: Chef Michael Holleman, Corporate Chef for Indian Harvest ® Specialtifoods Sponsored by  |
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