Jones Dairy Farm, www.jonesdairyfarm.com Yield: 12 servings 1 T. olive oil 3 c. green bell pepper, diced 3 c. onion, diced 1 T. fresh garlic, minced 1/2 c. flour 44 oz. canned diced tomatoes, undrained 3 c. chicken or beef broth 1 T. dried thyme 1 1/2 t. dried oregano 1 T. hot pepper sauce 32 oz. frozen sliced okra 24 Jones All Natural Precooked Sausage links, sliced 18 oz. Jones Canadian Bacon Stick, cut into strips 1 1/2 qts. cooked rice, hot 3/4 c. parsley, chopped Method (1) Heat oil in a large saucepan over medium heat. Add green pepper, onion and garlic; cook 8 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano and pepper sauce; bring to a simmer. Cover; simmer 10 minutes. Stir in okra and sausage; simmer covered 10 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes longer. Portion 1 3/4 cups (1 lb.) into shallow bowls; top each with 1/2 cup rice and 1 tablespoon parsley. Wine pairing: Doolhof Estate Pinotage “Dark Lady of the Labyrinth” 2009, South Africa— With flavors of mocha, cherry cola and spice, Pinotage—like a kicked-up Pinot Noir—will bring out the bold flavors of the gumbo.
This hearty, flavor-packed dish is quite simple to prepare and will warm guests up from the inside out this winter season.
John Storms, corporate chef, Hard Rock Café International, www.hardrock.com Yield: 6 2-c. servings 1 lb. 5 oz. Barilla cellentani pasta 1 1/2 T. olive oil 2 c. canned diced tomatoes, drained 1 1/3 c. fajita onions and peppers 1/3 c. mushrooms, sautéed 2 t. garlic, minced 1/4 t. dried oregano 1/4 t. red pepper flakes 1 lb. 5 oz. hamburger 2 1/4 t. fennel seeds 1 1/2 t. kosher salt 1 1/2 t. garlic, minced 1 1/2 t. coarsely ground black pepper 1/4 t. dried oregano 1/4 t. dried basil 1/4 t. red pepper flakes 1/4 t. sugar Pinch ground allspice 4 oz. alfredo sauce 4 oz. Barilla marinara sauce 6 oz. mozzarella, sliced 8 oz. mozzarella, shredded 3 c. Barilla marinara sauce, warm 1 T. fresh parsley, minced Method (1) Cook the Barilla pasta until just short of al dente. Drain pasta, and drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. (2) In a sauté pan, warm the oil. Stir and cook the tomatoes, fajita mixture, mushrooms, garlic, oregano, and pepper flakes until tender. Remove from the heat and reserve. (3) In another sauté pan, combine the hamburger, 1 T. water, fennel seed, salt, garlic, pepper, oregano, basil, red pepper flake, sugar and allspice. Cook over medium heat until the meat is completely browned. Drain off any excess
baked PaSta Pie
Chef Storms says, “I made this in a cheesecake spring form pan, which gave it a little more height and you can see all the ingredients.”
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grease. (4) In a hotel pan, mix together the pasta, vegetables, seasoned meat, alfredo sauce and marinara sauce. Evenly distribute all of the ingredients. (5) Spray vegetable oil on the inside of a 10-inch springform pan with bottom attached. Place 6 c. of pasta filling in the pan, and tamp it down until level. Layer the sliced mozzarella over the surface. Top with the remaining 6 c. pasta filling and tamp it down. Cover the top with the shredded mozzarella. Put the pan on a half sheet pan and bake in a 350˚F oven for 10 minutes, until the cheese is golden. Refrigerate to cool completely. (6) Cut around the inside edge of the springform pan to remove the pasta pie. Cut the pie into 6 equal pieces. Put each portion into a serving boat or bowl. Cover with plastic wrap and refrigerate. (7) For each serving, to order, microwave 1 portion, uncovered, for 2 minutes. Rotate the bowl, and microwave again for 1 minute 30 seconds. Evenly ladle 1/2 c. warm marinara on each side of the pie, and drizzle it on top. Evenly sprinkle the parsley over the surface. Wine pairing: Orin Swift Zinfandel “Saldo” 2008, California—This luscious pasta pie calls for America’s sweetheart grape, and this black-cherry-fruited Zin answers the call of the robust casserole.
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