July 1, 2007 |
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Fire Up the Grill! It's Cookout Season
Our American readers are gearing up to celebrate
Independence Day, and that means BBQs! Even our international friends can
enjoy a great summer cookout (so please bear with us!). We've scoured the
Foodservice Daily archive to come up with some great summer recipes from
issues past. From crab dip to burgers to good ol' apple pie, we hope you'll
find something you'll love.
Happy Grilling!
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Lessons from the Kitchen: Developing a Winning Team
 
Chef Gilbert Shares Formula for Building a Winning Team in the Kitchen...
We chefs are a unique species of human
beings, if not gluttons for pain. Who else has the passion to spend hours
upon hours in a confined hot, intense kitchen, a leader driving perfection
into their heads all day?
There's a reason the saying goes, "If you can't take the heat, get out of
the kitchen." It's a tough job, both physically and creatively demanding. So
what makes it all worthwhile? Knowing that you're a master of your craft,
and that your customers were moved by the experience you provided.
Success--however you define it--drives you, but it's never been a one-man
(or one-woman) show. While it's one thing to refine your own technique and
push yourself over the top, you simply cannot reach true excellence alone.
Everyone enjoys being part of a winning team in the kitchen. Here's my
formula for creating one... (more)
See all of Chef Gilbert's
columns!
Check
out a few of Chef Gilbert's recipes!
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Featured for the Fourth! -
Classic Maine Lobster Roll
Makes 6 servings
Ingredients
1 cup quality mayonnaise
1 pound cooked lobster meat, diced 1/2 inch thick (see note)
1/2 cup celery, small dice
1 pinch chopped fresh tarragon
1 pinch celery salt
1 teaspoon fresh squeezed lemon juice
6 top-split hot dog rolls
2 tablespoons unsalted butter, at room temperature
Preparation:
Place the lobster meat in a mixing bowl. Add 3/4 cup of the mayonnaise, the
celery, tarragon, celery salt and lemon juice. Toss well.
Spread the soft butter lightly on the hot dog rolls and toast them in a large
flat skillet over medium heat until lightly browned. Once toasted, spread the
remaining 1/4 cup of the mayonnaise inside the warm rolls.
Using a small spoon, gently place the lobster in the rolls, being careful not
to break them. Serve immediately.
Note: You will need to steam three 1 1/4 pound lobsters to yield one pound of
usable meat.
Featured for the Fourth! - Red, White and Blue Salad
From Chef June Jacobs...
When fresh tomatoes are in season, I could literally live on
this salad. The flavors just “sing!” and the colors are just right for the
patriotic 4th (or 14th) of July.
Makes 4 servings
Ingredients:
4 large ripe tomatoes, about
1 1/4 pounds
2 medium-sized red onions, about 3/4 pound (or you could choose one of the
infamous sweet onions)
1 tablespoon Sherry wine vinegar
1/2 teaspoon finely chopped garlic
3 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper to taste
1/4 pound blue cheese, at room temperature (I love Point Reyes Blue from
Marin County, CA)
2 tablespoons finely chopped chives and/or basil (would you believe
tarragon?)
Preparation:
Core the tomatoes and use a serrated knife to make thick slices. Peel the
onions and slice them about 1/4-inch thick. Arrange alternate and slightly
overlapping sliced tomatoes and onions on serving plates.
Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire
whisk. Crumble the cheese and add it into the dressing (which should be
lumpy). Pour the dressing over the tomatoes and onions, sprinkle with the
fresh herbs and serve.
Adapted from Pierre Franey
Featured for the Fourth! - Blazing Bronco Burgers with Smoking
Chipotle Honey Sauce
Makes 4 servings
Ingredients:
1 pound ground beef, ground
buffalo can be substituted for beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Creole or Cajun seasoning
4 roasted Anaheim chili peppers, fresh or canned
4 slices (1 ounce) pepper jack cheese
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 slices red onion
Smoking Chipotle Honey Sauce (recipe follows)
Preparation:
To prepare burgers, divide the meat into 4 equal portions and shape into
patties. Combine the salt, pepper and Creole or Cajun seasoning, then sprinkle
the mixture evenly over the 4 patties. Grill the burgers until nearly cooked
to desired level. Top each patty with a chili pepper, followed by a slice of
cheese. Cover the grill until cheese melts and burgers are cooked to desired
level. Spread the chipotle honey sauce evenly on each of the four buns. Serve
patties on buns and garnish with lettuce, tomato and red onion.
Smoking Chipotle Honey Sauce
Makes 4 servings
Ingredients:
1 canned chipotle pepper in
adobo sauce, sliced
1/3 cup honey
2 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
Preparation:
To prepare sauce, mix all sauce ingredients in bowl and set aside.
Featured for the Fourth! - Dave’s
Basic Apple Pie
by Chef David Nelson
Ingredients:
5 or 6 large Granny Smith
apples, peeled, cored and sliced
1/2 lemon, zested and juiced
1 cup sugar
1/3 cup flour
1 tbsp. arrowroot or cornstarch
1 pinch of salt
1 tsp. allspice
3 tbsp. butter
2 prepared piecrusts, or your favorite recipe
Procedure:
Preheat your oven to 350F.
Put the apple slices in a large bowl and add the zest and the lemon juice.
Toss to coat the apples. In a separate bowl, combine the sugar, flour,
arrowroot, salt and allspice and mix thoroughly.
Add the sugar mixture to the apples and stir gently to coat.
Place the bottom crust into a 10-inch pie pan and top with apple mixture. Dot
the top of the apples with pea size pieces of the butter. Top with second
crust and crimp edges.
Make 4 small slices in the crust for steam to escape.
Wrap the edge of the pie with a piece of tin foil that just covers the crimped
crust. Place the pie on a cookie sheet. I line mine with foil for easy clean
up.
Bake for 45 minutes.
Remove foil and return to oven for about 30 minutes. Juices will run out of
the pie usually. I wait until they show signs of thickening.
Place on a wire cooling rack for an hour or so before slicing.
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