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Introducing Jeff “the Chef” Garcia Issue 27 For the Love of Food Summer 2012 Letter from the Editor Table of Contents This Summer, Explore the World from your Kitchen May this issue greet you with sunny skies and a Foodiefest 2012 Revisted ................. 3 relaxing drink in hand. Break out the popcorn. This is our summer block-buster issue, “Around the World Around the World in 80 Ways ........... 4-10 in 80 Ways”. Think of Jules Verne meets Indiana Jones on a Culinary Crusade. Dr. Jones globe-trekking Jeff “The Chef” Garcia .................. 12 his way around the world, exploring some of the Recipe: Pomegranate Miso Glazed Salmon .. 14 most exotic flavors the earth has to offer. Taste buds greeting foreign dignitaries of herb and spice. No Recipe: Grilled Gladiator (aka Swordfish) Nazi’s this time, just the limits of your own imagination. with a Cucumber Salsa ................. 14 I teamed up with Chefs Kenny Morgan and Jeff Garcia Recipe: Scratch Chocolate Mousse. 14 to compile a list of 80 international ingredients that will spice up your local menu. Social Media: What’s the Big Deal? ........ 16 Meet Jeff “The Chef” Garcia as he joins the culinary Pears! “Power to the Pantry” ............. 19 team at Sysco. Jeff steps to the plate with an impressive 4 Mango Salsa Recipes background of kitchen know-how from international by Chef Kenny Morgan ................. 23 cuisine to the best pastries this side of France. Jeff’s background is the ultimate complement to Chef Kenny Advertisers Index Morgan skills, creating the wonder-duo of food. Chef Advance Barbur ......... 11 Heritage Bag ............ 11 Garcia shares some recipes and awaits you on your Advance Pierre .......... 15 Hoffmaster.............. 16 next visit to our test kitchens. Alpenrose .............. 19 Hormel................ BC Azar ................... 13 Hot Schedules ........... 23 We revisit Sysco’s Foodiefest from May 16th with a Basic American Foods ....15 International Paper....... 22 recap on the winners of “The Best in the NW BBQ Blue Bunny.............. 22 Lamb Weston............ 20 Invitational”, the brewer’s “Seasonal Summer Beer” Brakebush .............. 21 McNairn Packaging ...... 21 competition and the eating competitions. Coleman Natural......... 18 McCain Foods ........... 11 ConAgra Foods .......... 11 Red Gold/House Recipe... 22 Enjoy the summer and remember that every Sysco Country Home Bakers ....18 Resers ................. 18 delivery is like a farmer’s market at your door. Darigold ...............18 Sara Lee ................ 21 Explore, indulge, and create with the bounty of local Duro Bag ............... 13 SCA ................... 20 foods and a world of flavor at your fingertips. Foster Farms ............ 13 Sun Rich ................ 13 Fulton Meats ............ 22 Sunny Fresh............. 15 Cheers! Georgia Pacific .......... 15 Ventura Foods ........... 19 Harry’s ................. 21 Zenner’s ................ 20 Erik Brock Sysco Portland T 503.682.6548 | F 503.582.4121 [email protected] [email protected] Facebook: Foodie Cooks SENIOR EDITOR CONTACT US Erik Brock PO Box 527 Wilsonville, OR 97070 CONTRIBUTORS 800.776.8904 Chef Kenny Morgan SyscoPortland.com Recipe Contest Sally Regier [email protected] Send in your favorite recipe and if selected you could win Garett Smith facebook/foodie101 fabulous Foodie merchandise. [email protected] Jeff “The Chef” Garcia Caleb O’Halloran FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 2 Foodiefest 2012 Revisted Sysco’s Foodiefest on May 16th brought in warm weath- er, tons of great local food, beer, and music and special host, Erik Estrada. The day was filled with over 300 exhibitors and competitions of BBQ, beer, and eating. This year’s event took place under 60,000 sq ft of tents on Sysco’s Wilsonville cam- pus. A huge thank you goes out to the thousands of custom- ers that attended our show and tasted the local flavor. Best in the NW Foodiefest Competitions BBQ Invitational Boss Hawg’s BBQ Express Best in the NW BBQ Invitational Junction City Tri-Tip Challenge Boss Hawg’s BBQ Express of Junction City Runners Up – Fishwife & Sylvan Steakhouse Best Seasonal Summer Brew Gilgamesh Brewing with their DJ Jazzy Hef An American style Hefeweizen brewed with Organic ingredients and a generous amount of Jasmine Tea. A light bodied brew with a hazy shade of sunshine and pleasant jasmine aroma. IBU: 9 | ABV: 5.4% RUNNERS UP – Kona Brewing & Full Sail Brewing Best Seasonal Summer Brew Eating Competitions Gilgamesh Brewing with BBQ Sliders – Sponsored by Cattlemen’s BBQ Sauce and their DJ Jazzy Hef Fulton Provisions WINNER – David Coats of Cinetopia. Downing 7 Sliders in 5 Minutes RedHot Chicken – Sponsored by Frank’s RedHot Sauce and Tyson’s Sysco Signature Chicken WINNERS – Allen Fullerton of Subtera and Darell Folk of OCCI. Both downing 4.25 lbs of poultry and Frank’s RedHot Sauce FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 3 Around the World in 80 Ways 80 International Ingredients to Spice up your Local Menu Allspice 4 Central America $ Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. 5228275 Chef Kenny Morgan, Jeff “The Chef” Garcia, and Foodie Editor, Erik Brock Bhutanese Red Rice Bhutan Our story starts at least 500 years before Marco Polo was a visually deprived aquatic 5 $$ sport. Chefs and their subjects grew restless in their little corners of the world and Whole grain red rice grown at 8,000 feet in the as they say, “the customer is always right”, so global exploration set sail for new Himalayan Kingdom of Bhutan and irrigated spices and ingredients. Nutmeg was once more valuable than gold! Fast-forward with 1,000 year old glacial water rich in trace to present day and you can have just about anything from anywhere in the world minerals producing an earthy, nutty flavor, soft delivered to your front steps the next day. texture and beautiful russet color. *4528485 Local menus are very popular in the NW. They feature the best of what is in our local Bitter Melon fields, waters and gardens. Sometimes these dishes need something more than just Asia $ a pinch of salt to deliver the wow to the dining public. With that in mind, I sat down 6 with Sysco’s kitchen crusaders, Chef Kenny Morgan and Jeff “The Chef” Garcia, Also referred to as a balsam pear, this fruit to compile a short list of 80 flavoring ingredients that add quite a punch to your resembles a cucumber with kitchen’s arsenal. a bumpy skin and is used as a vegetable in Chinese We detailed the ingredient with its original place of origin, a cost scale of $-$$$, cooking. When first picked, and the Sysco item number. Special order items are denoted with an asterisk. Many the bitter melon is yellow-green items have been added to SupplieOnTheFly.com. Please join our Sysco Foodie and has a delicate, sour flavor. As it ripens it turns Facebook page and let us know what are your Top 5 Flavoring Ingredients. yellow-orange and becomes bitter and acrid, which is how many people prefer it. Chinese bit- Achiote Paste Agave nectars are sold in light, amber, dark, ter melon ranges from 6 to 10 inches long; Indian and raw varieties. Light agave nectar has a mild, bitter melon is about half that size. Chinese bitter 1 Mexico $ almost neutral flavor, and is therefore sometimes melon is available year-round in most Asian markets and some supermarkets. It can also be The slightly musky-flavored seed of the annatto tree used in delicate-tasting dishes and beverages. purchased canned or dried. The Indian variety is available whole or ground in East Indian, Spanish Amber agave nectar has a medium-intensity can sometimes be found in Indian markets. and Latin American markets. Buy whole seeds when caramel flavor, and is therefore used in dishes and *1468099 they’re a rusty red color; brown seeds are old and drinks with stronger flavors. Dark agave nectar flavorless. Achiote seed is also called annatto which, has stronger caramel notes, and imparts a distinct Caraway in its paste and powder form, is used in the United flavor to dishes, such as some desserts, poultry, Native to Western Asia, Europe States to color butter, margarine, cheese and smoked meat, and seafood dishes. Both amber and dark 7 fish. 5853775 agave nectar are sometimes used “straight out of and Northern Africa $ Agave Nectar the bottle” as a topping for pancakes, waffles and The fruits, usually used whole, French toast. The dark version is unfiltered and have a pungent, anise-like flavor 2 Mexico $$ therefore contains a higher concentration of the and aroma that comes from es- agave plant’s minerals. Raw agave nectar also has a Agave nectar is 1.4 to 1.6 times sweeter than sential oils, mostly carvone and mild, neutral taste. 0917066Light *6762128Dark sugar. Agave nectar is often substituted for sugar limonene. They are used as a spice or honey in recipes. Agave is commonly used as Aji Amarillo Chile in breads, especially rye bread. a Vegan alternative to honey in cooking. Because Peru Caraway is also used in desserts, liquors, casse- it dissolves quickly, it can be used as a sweetener 3 $$ roles, curry and other foods. It is more commonly for cold beverages such as iced tea. It is added to A light yellow pepper with medium heat and a fruity found in European cuisine. For example, it is *0637355 dry some breakfast cereals as a binding agent.