FEATURING RECIPES INSPIRED BY THE 2014 CHEF DEMOS LUNCH July 25 – July 27, 2014 Monterey, California TABLE OF CONTENTS Thank You to Our Sponsors . 1 Crimini and Pork Albondigas (Meatballs) with Chipotle CHEF DEMOS LUNCH BELLA BRANDS Tomato Sauce . 17 SATURDAY, JULY 26, 2014 Chef Michael Siegel . 3 Classic Mushroom Cheeseburger . 19 Demonstration Recipe We blend a dash of culinary inspiration, a pinch of Twice Baked Potato Hors d’oeuvres . 4 OCEAN MIST FARMS strategic insight and a big scoop of fun . That’s the Roasted Bella Blanca White Potatoes Chef Tony Baker . 20 recipe for our interactive Chef Demos Lunch . with Lemon . 5 Demonstration Recipe Brussels Sprouts & DUDA FARM FRESH FOODS Sweet Baby Broccoli Salad . 21 Chef Todd Fisher . 6 Shaved Brussels Sprout Salad . 22 Demonstration Recipe Fire Roasted Artichoke Lemon Grass Chicken Bahn Mi with Tomato Balsamic . 23 Dandy® Radish & Celery “Quickles” . 7 Grilled Ciabatta with Burrata, ONTARIO GREENHOUSE VEGETABLE Basil, Fluer d’Sel & Dandy® Radish GROWERS & Celery “Crudo” . 8 Chef Andrew DuHasky . .. 24 Carolina Pulled Pork with Demonstration Recipe Apple Cider Hog Wash & Heirloom Tomato and Dandy® Radish Slaw . 9 Maple Pancetta Stacks . 25 Beef Steak Tomato Curry FLORIDA TOMATO COMMITTEE with Bell Pepper & Chef Justin Patrick Timineri . 11 Cucumber Mint Raita . 26 Demonstration Recipe Panko Crusted Cluster Tomato Gazpacho and Tomato Salad . .. 27 Mini Mozzarella-Tomato Sandwich Skewers . 12 RPE, INC. Tomato and Mozzarella Chef Joey Elenterio . 28 Phyllo Tart . 14 Demonstration Recipe THANK YOU Tomato & Country Bread Salad . 15 Simply Amazing TO OUR SPONSORS Baby Potato Salad . 29 THE MUSHROOM COUNCIL Tasteful Selections PMA would like to thank our sponsor companies for Chef Jehangir Mehta . 16 Fingerling Potato Chips . .. 31 contributing innovative recipes that integrate produce in Tasteful Selections appetizers, entrees and desserts . We are sure readers will Red Hot Potatoes with Bacon . 32 find these dishes unique and flavorful . 2 DEMONSTRATION RECIPE TWICE BAKED POTATO HORS D’OEUVRES CHEF/OWNER INGREDIENTS Let the potatoes cool until they can be SHORTY GOLDSTEIN'S CHEF MICHAEL SIEGEL handled but are still warm . SAN FRANCISCO, CA 20 pieces Bella Blanca potatoes Chef Michael began his culinary career at the age of (creamer size approximately Cut the potatoes in half . Using a melon Chef Michael Siegel first sixteen and steadily progressed through the local Tuscan, 1 ½-inch diameter) baller or small spoon, scoop out the discovered his love for Arizona restaurant scene, until he landed the Sous Chef 2 tablespoons vegetable oil centers of the potato, leaving a 1/8” food by cooking with his position at the prestigious Tack Room under Chefs 2 tablespoons butter, melted around the skin to help support the mother and grandmother Obediah Hindman and Scott Newman . 2 tablespoons sour cream filling when stuffed . Reserve the nicest in Tucson, Arizona . 1 tablespoon chives or scallions, looking 16 skins for stuffing . Mash the Michael moved to San Francisco in 2003 looking for chopped potato filling in food mill or with a hand greater challenges and opportunities . Michael has since 2 tablespoons Swiss cheese, masher . The process should yield ½ cup been Sous Chef under Paul Arenstam at the Grand Café grated of mashed potato . Mix the potato with May Lawerence at Lure, Bruce Hill at Bix, and the Chef de 2 tablespoons Pastrami, chopped the butter, sour cream, chives, cheese, Cuisine at Betelnut under Alexander Ong . Salt to taste pastrami and salt . Optional: garnish with In March of 2013, Michael opened Shorty Goldstein’s, Using a piping bag or spoon, fill the sauerkraut a farm to table Jewish Deli in San Francisco’s Financial potato skins and place on a baking District . Shorty’s offers its guests traditional Jewish deli Using a fork, poke a few holes in the raw sheet . Cook the twice baked potatoes options, Michael’s family recipes and innovative creations potatoes . In a bowl, toss the potatoes in for 12 minutes at 350 degrees . Serve of his own . the vegetable oil . Transfer the potatoes hot . Optional: garnish on top with to a baking sheet and bake for 1 hour at sauerkraut . 350 degrees or until soft to the touch . YIELD 16 PIECES 4 ROASTED BELLA BLANCA WHITE POTATOES WITH LEMON INGREDIENTS CELEBRATED CHEF CHEF TODD FISHER & NATIONAL 2 pounds Bella Blanca White potatoes, quartered TELEVISION HOST 2 tablespoons butter Stand side-by-side with Chef Todd and you will see a SAND CITY, CALIFORNIA 2 tablespoons extra virgin olive oil creative giant in red shoes with a practical approach to 2 tablespoons fresh lemon juice cooking marvelous food . Smiles and laughter typically Chef Todd is a nationally 1 teaspoon dried thyme, crumbled surround him while he crafts bold American cuisine, lauded chef known 2 tablespoons minced fresh parsley (optional) and that is exactly the experience he wants you to have for his high voltage Sea salt and pepper when you are with him . His casual style intertwined with personality and bold sophisticated techniques create uniquely distinctive American cooking . He is Preheat oven to 350 degrees Fahrenheit . Place potatoes dining experiences . on a mission to entertain, in a 13-inch x 9-inch shallow oven proof casserole and nurture and bring joy to season with sea salt and pepper . Melt butter and oil in With more than 20 years as a culinary veteran, all through food . heavy small saucepan over medium heat . Pour mixture restaurateur, instructor and food lover, Chef Todd is the over potatoes . acclaimed host for Discovery Communications “The United States of Bacon” on Destination America Network . Add lemon juice and thyme and toss well . Bake 45 Never to steer away from new frontiers, Chef Todd has minutes until potatoes are tender and deep golden taken his expertise and humor to the airwaves as the brown . Sprinkle potatoes with minced parsley and serve . on-air host of the “All American Carnivore” on KRML These potatoes can also be sautéed using the same radio where he uses his practical approach to food in ingredients above . very impractical ways . He also writes a by-weekly column for the Monterey County Herald where he has been a SERVES 4-6 contributing author since 2007 . Chef Todd’s most prestigious titles are Husband and Father . He shares his life on the Monterey peninsula with his beautiful bride and five amazing children . And in the words of Chef Todd, “Live life like you mean it, every day!” 6 DEMONSTRATION RECIPE GRILLED CIABATTA WITH LEMON GRASS CHICKEN BURRATA, BASIL, FLUER BAHN MI WITH DANDY® RADISH d’SEL & DANDY® RADISH & CELERY “QUICKLES” & CELERY “CRUDO” INGREDIENTS Set up a steamer with the lemon grass INGREDIENTS Prepare a medium-high gas or charcoal and the ginger in the bottom of the grill fire . 2 Chicken breasts steamer with 1 quart of water . 3 tablespoons extra-virgin olive (boneless & skinless) oil; more for brushing In a small bowl, combine the oil, basil, 1 stalk lemon grass cut into 2 inch Rinse and trim the chicken breasts and 2 tablespoons minced fresh basil; shallot and lemon juice . Add the sliced lengths pieces and split in half season with salt and pepper . Place over small leaves for garnish Dandy® Celery and the Dandy® Radish 2 tablespoons chopped ginger the steamer and cover . Cook chicken 1 minced shallot Matchsticks . Adjust seasoning with salt 1 teaspoon fine black pepper breasts for 12 minutes until the chicken is 1 lemon, juiced and pepper . 1 teaspoon fine sea salt steamed all the way through . Meanwhile, 1/3 cup Dandy® Celery, sliced Brush the bread slices on one side with 8 Kings Hawaiian Sweet Rolls combine mayonnaise and Sriracha, mix 1 package Dandy® Radish oil, and sprinkle with salt and pepper . 4 tablespoons Kewpie well and set aside . Matchsticks Grill the bread until toasted about 1 to Mayonnaise 8 ½ to ¾-inch-thick slices crusty, Cut sweet rolls in half . Toss Dandy® 2 minutes per side . 2 tablespoons Sriracha Ciabatta bread radish ministicks, Dandy® celery, red 2 packages Dandy® Radish Fluer d’Sel onion rings and the minced pickled Arrange the grilled bread on a cutting Ministicks Freshly ground black pepper ginger with the seasoned rice vinegar board, oiled side up . Top each slice with 4 Dandy® celery sticks cut into 1 8-oz. package burrata and the sesame oil . some of the burrata . Sprinkle with Fluer ½ inch julienne (or fresh mozzarella), drained d’Sel and top with vegetable crudo, 1 small red onion thinly sliced into To serve, slice each chicken breast into small basil leaves and another drizzle of rings 8 slices, spread the Sriracha mayonnaise exceptional extra virgin olive oil . 2 tablespoons pickled ginger cut on the bottom side of the sweet rolls, into julienne place two pieces of the steamed chicken SERVES 4 ¼ cup seasoned rice vinegar on top of the mayo, then top with the 1 tablespoon sesame oil Dandy® radish and celery “quickles,” a 16 sprigs cilantro slice or two of jalapeño and two sprigs 1 jalapeño thinly sliced into rings of cilantro . (optional) Place the top of the bun on each sandwich and serve immediately . SERVES 4 -8 8 CAROLINA PULLED PORK WITH APPLE CIDER HOG WASH & DANDY® RADISH SLAW PORK SHOULDER APPLE CIDER “HOG WASH” Reduce liquid by half and pour into the DANDY® RADISH SLAW “Hog Wash” and once again simmer for 5 1 package Dandy® Radish 1 6 to 7 pound pork shoulder 1 ½ cups apple cider vinegar minutes . 3 tablespoons smoked paprika ½ cup brown sugar Matchsticks 1/8 teaspoon cayenne pepper 1 cup yellow mustard To pull the pork use 2 forks . Use 1 to 4 ounces Dandy® Celery, chopped 2 tablespoons light chíle powder ½ cup ketchup steady the meat and the other to “pull” 4 green onions, chopped 1 tablespoon garlic powder 4 garlic cloves, pushed through shreds of meat off the roast .