Gourmet Productions Blog

The Waistline - Eating the Right Way

Thu, 04 Apr 2013 11:10:00 -0700

Spring break has come and gone and summer is just around the corner. If you’re anything like us that means you’re already strategizing how to get swimsuit ready to cruise the lake while looking great!

Lucky for all of us foodies out there, healthy eats are becoming increasingly influential in kitchens across America. Chefs, diners and market shelves are incorporating a slew of smarter, healthier options that you can devour and feel great about.

So what’s hot this year on the healthy foods isle? Some of the favorites we are seeing on menus include: Quinoa, Gluten-Free (check out our blog post from last week), organic veggies and local foods , goat cheese, and the notorious super foods, such as berries, eggs, kale, beans, nuts, oranges, sweet potatoes, broccoli, and spinach.

Stop by today to try one of our healthy favorites, our Flank Steak Salad. Lean red meat in moderation is quite good for you. A 3oz serving provides half of your daily need for protein, and is also an excellent source of iron, zinc and vitamin B. Bell peppers are super delicious and super healthy. Did you know one small red, orange or yellow pepper provides three times your daily need of vitamin C? Red peppers also have healthy doses of lycopene, beta carotene, fiber, B6 and folic acid. Delish!

Flank Steak Salad

1 to 1.5lbs Flank Steak

1 Red Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

½ bunch Cilantro, chopped

1 small Fennel, sliced

½ bunch Green Onions, sliced

Salt & Pepper to taste

Grill or sear-off flank steak then cook it to desired temperature (we recommend medium rare). After steak is cooked, let is cool for 30-40 minutes then thinly slice. Mix all ingredients together in a large bowl. Dress with ½ cup of dressing (see recipe below) and salt and pepper to taste.

Dressing

1 t Garlic, minced

1 t Shallots, minced

1/3c Soy Sauce

1 c White Balsamic Vinegar

1 ½ T Sesame Oil

2 c Olive Oil

Place all ingredients, except olive oil, in a bowl and gently whisk to mix. Slowly add oil, whisking until blended.

Gluten Free

Mon, 25 Mar 2013 11:04:00 -0700

As our global awareness grows so does the need to accommodate all types of diets. Whether you choose a diet for trend, socio-economic reasons, or health, specialty diets are becoming increasingly more popular. A growing trend in our world today is the Gluten Free Diet. More and more Americans are finding that they are gluten intolerant. In fact, did you know that on average, 1 in every 133 Americans is diagnosed with celiac disease and must avoid foods containing barley, rye, triticale and wheat.

As a result, food establishments have to become more accommodating to the requests of their customers. Fortunately, it is possible to find tasty dishes and knowledgeable personnel to navigate menus and still keep kosher. At Gourmet Productions we like to have food options for everyone. For those wondering if it’s possible to have your pie and eat it to? The answer is YES! It sure is.

Gluten Free Apple Almond Cream Tart

Gluten Free Flour Blend

2C Rice Flour

2/3C Potato Starch

1/3C Tapioca Flour

¼ t Xantham Gum

Mix all ingredients thoroughly.

Pastry Crust

2 ¼ C Gluten Free Flour Blend

1t Salt

¼ t Baking Powder

¾ C Butter

1T Cider Vinegar

7T Cold Water

Pulse flour, salt, baking powder & butter in a food processor until the consistency resembles cornmeal. Mix vinegar and water together and then blend into flour mixture. Press into a tart pan and place in freezer for 15 minutes. Bake at 350 degrees for 15 minutes. (The crust will only partially be baked)

Almond Cream

1C Ground Almond

½ C Sugar

2T GF Flour Blend

7T Butter

2 Eggs

1t Vanilla

Blend ground almond, sugar and flour in food processor until fine. Add butter and cream together. Add eggs, one at a time and vanilla. Mix until well blended then spoon into partially baked tart shell.

Slice two apples and toss with 1t lemon juice. Arrange apple slices atop the almond cream, making a pattern of your choice. Bake at 350 degrees for 20 minutes or until a light golden color forms on the almond cream.

Cool to room temperature. Drizzle with caramel and top with toasted sliced almonds.

Inspiration From Around the Globe

Tue, 12 Mar 2013 14:14:00 -0700

Cultural and ethnic flavors are more admired in kitchens across America this year. The shift in our population reflects our craving for diversity in cuisines. Chefs are subtly, as well as boldly, expanding their menus and skills, to incorporate ingredients and products from allover the globe.

So many of the traditional favorites are now being made locally, right here at home! Not only have we seen a rise in Asian fusion, but dishes from Brazil, Argentina and Peru are also beginning to mainstream. Watch for farmstead cheeses, Asian comfort foods such ramen noodles & dumplings, as well as Latino flavors and Scandinavian twists.

One of our favorite ethnically inspired dish is the Thai Lemongrass Chicken Skewers. Stop in to Gourmet Products this week and grab a few for dinner, or if you are feeling really adventures, see our recipe below to re-create them yourself!

Thai Lemongrass Chicken Skewers

2 ½ lbs Boneless, Skinless Chicken Thigh Meat, cut into ½ in cubes

2 T Finely chopped Lemongrass (only use the bottom third of stalk)

1 t Chopped Shallot

1 t Ground Turmeric

¼ C Lime Juice

¼ C Soy Sauce

¼ C Mirin (sweet rice wine)

1 T Fish Sauce

2 T Olive Oil

2 T Brown Sugar

2 T Cilantro

Soak 10, 10-inch bamboo skewers in water for an hour.

Marinate chicken in the lemongrass, shallot, turmeric, lime juice, soy sauce, mirin, fish sauce and olive oil for 45 minutes to 1 hour.

Skewer the chicken on the skewers, reserving the marinade as you go.

Place reserved marinade in a saucepan, add the brown sugar and bring to a boil. Lower temperature to a simmer and reduce marinade until thickened into a loose syrup.

Grill chicken and finish in the oven until done. Brush the chicken with the reduced marinade. Allow to cool slightly, top with the chopped cilantro and serve!

Serves: 8-10 Skewers

Pucker Up!

Tue, 05 Mar 2013 12:39:00 -0700

Lemons just might be the most commonly used flavoring ingredient (after salt and pepper) in all cooking. You find lemons in salads, main courses and desserts. They are used in baking, drink making, and barbequing. Ultimately, their light fresh tart flavor and bright aroma enliven just about everything.

Lemons are also highly acidic. For this reason, they are used in marinades to help tenderize meat, and squeezed on fruit salads or starchy vegetables to help brighten and maintain their color.

They are not just a tasty and functional fruit, they also provide an array of health benefits. Lemons help to maintain healthy digestion and a clean liver as well as produce antibacterial, antiviral, and immune-boosting powers. In fact, did you know that Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons?

Research has also show that lemon oil has a calming effect that helps to remove fatigue, exhaustion, dizziness, anxiety, nervousness, and tension. Think of that lovely bowl of lemons as a room fresher at home and in the office to increase efficiency and calm moods.

Lemons are good for the body, great for your mind and even better for that palate – therefore, we always say - when life gives you lemons, make these tasty lemon treats!

Lemon Curd

3 Eggs

½ C Lemon Juice

2 t Lemon Zest

½ t Vanilla

Pinch of Salt

¼ C Butter

Mix all ingredients except butter in a saucepan and heat to 160?, stirring constantly.

Once temperature is reached, remove from heat and strain into a glass bowl.

Let cool for 10 minutes.

Whisk in butter, one tablespoon at a time. Once all butter is melted, cover with plastic wrap and store in refrigerator for up to four days.

Easy Lemon Curd Buttercream

1/3 C Lemon Curd

1 C Butter

Beat lemon curd and butter on high until fluffy.

Smaller Portions

Thu, 28 Feb 2013 12:10:00 -0700

Snacks as meals and smaller portions seem to be gracing menus and grocery stores everywhere. With more companies introducing pre-portioned foods in appropriate sizes and restaurants offering smaller plate options, this rising trend is a little like grazing on the foods you love, but with the emphasis on individual portion sizes.

It’s no surprise that this trend is on the upswing. As more people are living their busy lives on the go and eating out, smaller and healthier options are a must. Portioned eats serve those looking to shed a few pounds or live a healthier lifestyle by encouraging mindful eating, better ingredients and limits on food consumption.

Gourmet Productions is proud to be serving a variety of dishes this spring that fit within this trend. With the option to specify potion sizes of all our salads, including the popular Mediterranean Quinoa with tomato, cucumber and feta, or selecting a sandwich that can be shared or split for half later, (one of our favorites is the Reuben!) you will surly enjoy enough protein and carbs for energy to last you throughout the whole day.

Bigger isn’t always better. Sometimes the best choices are the ones that come in a small box!

Reuben Sandwich

2 Slices Como Bread

1 T Dijon Mustard

3oz Sliced Pastrami

2 T Sauerkraut (drained)

2 Slices Swiss Cheese

Butter, melted (for toasting)

Put half a tablespoon of mustard on each slice of bread. Top one slice of bread with the pastrami, sauerkraut and cheese and then cover with the other bread slice. Brush outside of bread and grill to a golden brown. Cut sandwiches to desired sizes pieces.

Out With The New, In With The&Old?

Mon, 11 Feb 2013 16:52:00 -0700

That’s right folks, Gourmet Productions is celebrating this week with our latest 2013 food trend – we’re talking all-things retro. Over the past several years we have seen the infamous macaroni & cheese dish take on new twists and flavors, not to mention modern versions of mashed potatoes, jello and the Waldorf salad, but now, more than ever, there are new spins on classic favorites. Who says new is better? Old-fashioned diner & deli favorites are back and better than ever, inspiring chefs to explore new tastes among all the classic foods of the past.

Ranging anywhere from appetizer menu, to main course, to dessert, these fun favorites seem to be catching fire on menus all across the US. Some of our latest favorites taking flight include: Fondue, Deviled Eggs, savory soufflés, tripe, Swedish meatballs, chicken pot pie, S’mores, chiffon pie, and last but not least the Whoopie Pie!

Our stellar Dessert Diva and pastry chef, Mandy has put a new spin on this beloved retro treat, incorporating flavor favorite – Red Velvet. Red Velvet cake is no longer just a wedding or cupcake staple; we are seeing this flavor incorporated into cookies, pancakes, scones, ice cream, truffles, brownies, and even batter for fried chicken!

Check out Mandy’s amazing Red Velvet Whoopie Pie recipe below or pop in to Gourmet Productions on Valentine’s Day and pick up a few to enjoy (with no clean up needed.)

Red Velvet Whoopie Pies

1oz Semi Sweet Chocolate Chips

6 T Butter

¼ C Sour Cream

2 Eggs

1 ½ t Vinegar

1 T Vanilla

1 T Red Food Coloring

¾ C Oil

½ C Buttermilk

2 ½ C + 2 T Flour

1 ¼ C Sugar

3 T Cocoa Powder

1 ½ t Baking Soda

1 t Salt

Filling:

1 8oz package of cream cheese, softened

½ C butter, softened

2 ½ C Powdered Sugar

2 t Clear Vanilla

Preparation:

Melt chocolate chips and butter in microwave, approximately one minute.

Mix all wet ingredients together in a bowl, then stir in melted chocolate.

Sift all dry ingredients into a large bowl. Fold the wet mixture in, making sure not to over mix.

With a large spoon or scooper, scoop out 1 tablespoon circles onto baking sheets lined with parchment paper. Bake at 350 degrees for 12 minutes.

When cooled, spread filling on bottom sides of half the cookies. Top with the remaining cookies.

Yield: 2 dozen whoopie pies

It's All About Veggies

Tue, 05 Feb 2013 13:47:00 -0700

Whether fried, roasted, boiled, steamed, or served raw with the perfect dip, veggies stay strong in the ring this year, helping us maintain our weight and keeping our bodies happy and healthy.

Last year’s favorite, kale (who doesn’t love those easy –to-make kale chips), loaded with fiber and antioxidants is still sitting high on its throne as king of the greens. However, other veggies like varied rabes, mini bok choy, beets, leeks, and cauliflower are climbing their way to the top.

Our chefs here at Gourmet Productions are most excited to incorporate cauliflower into new menus for spring, summer and fall seasons – it’s so versatile! Actually we have been using cauliflower in dishes for years, I guess you could say we have been ahead of the trend! Loaded with nutrients, one cup of cauliflower has nearly 90-percent of your recommended daily value of vitamin C. We love it because it can be mashed, curried, roasted, boiled, and even caramelized!

Roasted Cauliflower with Petite Croutons, Parmesan & Meyer Lemon Vinaigrette

1 Large Head of Cauliflower

1/3 C Olive Oil

1 C Rustic Day-Old Bread, diced ¼ to ½ inch

2 T Olive Oil

½ C Grated Parmesan

1 T Meyer Lemon Juice

1 T Olive Oil

1 t Minced Garlic

Salt & Pepper to taste

Chives to Garnish

Preparation:

Break cauliflower head into florets. Toss in 1/3 cups olive oil, place on baking sheet and bake at 350 degrees until cauliflower is lightly brown and cooked through.

Toss croutons with 2 tablespoons olive oil and bake at 350 degrees until golden brown.

Add lemon juice, garlic and salt and pepper in a small bowl. Whisk in 1 tablespoon olive oil slowly to prepare your vinaigrette.

Place roasted cauliflower, toasted croutons and parmesan in a large bowl. Pour vinaigrette over and toss. Garnish with chives.

Yield: 6 to 8 servings

Let's Pickle It

Tue, 29 Jan 2013 13:19:00 -0700

We are so excited to start sharing the ins and outs of what’s hot this year in food. To kick off our list of the Top 8 Food Trends of 2013, we are dedicating our first post to dishes that have everything to do with -- PICKLING!

These days, with the right choice of high-quality vinegar, artisan salts, spices & organic produce you can pretty much pickle just about anything. Cabbage, beets, bell peppers, onions, carrots, green beans, cucumbers, mushrooms, jalapenos and garlic are just a handful of veggies gracing menus around the US. And it’s not just veggies making it big in the pickling world fruits are to! You can find pickled peaches, cherries, rhubarb, plums, apricots, pears and others!

Here at Gourmet Products we are big fans of pickling asparagus – and not just for munching (although they are a tasty snack!), but we are also big fans of incorporating their delicious flavors in to some of our favorite dishes!

Stop in and grab a to-go box of our delicious salad or, if you’re feeling domestic, see below for recipes on how to create your own pickled asparagus and farro salad.

Bread and Butter Pickled Asparagus

1 Bunch of Asparagus, sliced into ½ in sized pieces

1 Shallot, thinly sliced

3 C Unseasoned Rice Wine Vinegar

3 C Sugar

2T Mustard Seed

1 ½ t Celery Seed

1 ½ t Tumeric

¼ t Cayenne

Preparation:

Place asparagus in a glass or metal bowl and set aside. Combine all other ingredients in a non-reactive pan (such as glass or stainless steel). Bring to a boil and pour over the asparagus. Allow to cool to room temperature then refrigerate over night. Drain pickles from brine as you need them. Store in the fridge.

Yield: 1 Quart of Pickled Asparagus

Farro Salad with Pickled Asparagus & Almonds

2 C Cooked Farro

¼ C Toasted Sliced Natural Almonds

¼ C Pickled Asparagus (drained)

2 T O Meyer Lemon Olive Oil

1 T Chopped Chives

Salt & Pepper to taste

Preparation:

Toss all ingredients together and enjoy!

Yield: 4 Servings

Gourmet Productions Tips on What to Eat, Drink & Cook in 2013.

Thu, 24 Jan 2013 11:44:00 -0700

Well, it’s officially mid-January and we’re putting a fun twist on the traditional “out with the old, in with the new” adage. At Gourmet Productions, it’s shaping up to be an “out with the new, in with the old” kind of year!

These are just a few of the trends rounding out our list of the top 8 food trends to keep an eye on in 2013. Whether you’re an experienced at-home chef, party planner or simply a foodie who enjoys being in the know (and eating good food!), we’ve got something for everyone. And we’ll be posting recipes and tips for incorporating these trends into your own home test kitchen over the next few weeks. But if you’d rather come to Gourmet Productions and pick up a tasty, trendy dish to go (and plate up at home to pass off as “homemade”), we won’t tell…

Without further adieu, the Gourmet Productions Top 8 Food Trends of 2013 are:

1. Pucker Up! – You find lemons in salads, on main courses and in desserts. Their light fresh tart flavor enlivens everything!

2. The Waistline – Healthy foods will continue to influence chefs and diners, with menu items you can devour and feel good about.

3. Snacks as Meals – Smaller portions are gracing menus everywhere. It’s a little like grazing but with the emphasis on individual portions.

4. Vegan to Gluten Free – As our global awareness grows so does the need to accommodate all types of diets. Fortunately, it is possible to find tasty dishes and knowledgeable personnel to navigate menus and still keep kosher.

5. Out With the New, In With the Old?! – One of our fave food trends for the year, it’s time to celebrate all-things retro. Old-fashioned dinner & deli favorites are back and better than ever, inspiring chefs to explore a new spin on all the classic food of our childhood.

6. Ethnic Foods - So many items are being made locally and are influenced by our diverse population. Watch for farmstead cheeses, Asian comfort foods and Latino flavors.

7. Veggies - Whether fried, roasted, boiled, steamed, or served raw with the perfect dip, veggies stay strong in the ring and maintain our fighting weight.

8. Let’s Pickle It! – Using high-quality vinegar, artisan salts & spices and organic produce, pickled, well, everything is all the rage this year.

So those are our top food trends we’re keeping an eye on for 2013 but we want to know, did we miss any? What’s on the top of your food radar for the year? Be sure to tell us in the comments and come back throughout the next few weeks as we share our top trendy recipes and dishes right here on our blog.

Until then, bon appetit from the crew at Gourmet Productions!

Toast To a Triumphant 2013 with these Tasty Treats

Fri, 28 Dec 2012 13:58:00 -0700

For many, January 1 marks a day of resolutions, fresh starts, new beginnings and opportunity. But, this year, instead of leaving everything up to fate, why not enjoy a yummy meal to help increase your good fortune?

Gourmet Productions has pulled together a list of reportedly lucky foods and recipes. We’re not sure how “lucky” they actually are but we’re sure they’re guaranteed to make for a happy new year!

Black-Eyed Peas – Especially when served with collard greens, many believe that Black-Eye Peas should be consumed right after midnight or on New Year’s Day to bright good luck and prosperity.

Feast on this for fortune:

Black-Eyed Pea Risotto

Cabbage – Traditionally being a late fall crop, cabbage is often preserved and served as sauerkraut throughout the winter. Its long strands symbolize a long and happy life. Furthermore, all greens, including cabbage, are said to resemble money and thought to bring good fortune.

Enjoy this meal to increase your good fortune:

Seared Savoy Cabbage with Mixed Sausages

Lentils – Customarily thought to resemble coins, lentils are often eaten for good fortune into the New Year.

Try this lentil dish as you ring in the New Year:

Seasoned Dhal

Pomegranate – Their bright red coloring is said to represent the human heart, denoting life and fertility. In addition, their ample, round seeds are thought to represent abundance and prosperity.

Try this tasty tonic for luck this New Years:

Pomegranate Cosmo

Fish – People eat fish to celebrate the New Year. Fish is often associated with moving forward, as that is the direction they swim in, as well as abundance, since they travel in schools. In addition, those with silver scales are also thought to symbolize money.

Try your luck on this fish dish:

Fish Tacos

Cheers and Happy Eating in 2013!

Homemade Holiday Gift Ideas

Tue, 20 Nov 2012 11:56:00 -0700

The signs are all around you, parking lots are filled with fresh-cut trees, “Let it Snow”, and “Winter Wonderland” seem to be playing in every store, and those holiday extremists down the block have already turned their yard into Santa’s workshop. It’s inevitable; you are going to have to start thinking about holiday gift giving soon. If you are one of the many Americans whose stomach churns at the thought of venturing into overly-decked halls with the overwhelming scent of cinnamon around every corner then you probably aren’t going to be braving the shopping wars that accompany Black Friday. Perhaps you should think about staying in and making your gifts this year. Your family and friends will cherish the time and energy you put in these thoughtful gifts and you will maintain sanity! Below are five great culinary gift ideas from the GP staff. In case you run out of time, we've provided some ideas available through our store.

Herb-Infused Olive Oils –Combine about 1 cup of olive oil and 6-10 sprigs of your favorite fresh herbs in a saucepan and stir over low heat. Once temperature reaches about 180 degrees, remove from heat and let cool. Once cool, use a funnel to pour oil into bottles. Quick Fix: O BLood Orange Infused Olive Oil $16.95
Seasoning Packets- You know that specialty dish that you make that all your friends are “dying to get the recipe for”; why not give it to them? In your best writing, jot down the cooking instructions and staple a hand-made seasoning packet with all of the dry ingredients already measured out. Quick Fix: Garlic Salt Sensations $7.95
Hot Buttered Rum Mix- This mix is easy to make: Soften 2 sticks of unsalted sweet cream butter, mix in 1 cup brown sugar, 1 TBSP each cinnamon and nutmeg and 1 tsp ground cloves. Freeze mixture in a hand-decorated container. Include instructions to pour 1 (or more!) shots of rum per drink and about ½ cup of boiling water into each cup. Yield- 8 Hot Buttered Rums. You can give the mixture along with a bottle of spiced rum, cinnamon sticks to use as stirrers/straws, or by itself. Quick Fix: Steve Smith BrahminTea $10.95
Infused Vodka- Pick an ingredient to infuse into your vodka. We suggest vanilla beans, jalapeños, or ginger, but herbs work really well too. Simply place the ingredients in your bottles of vodka and let them sit for several days (3-5). Taste to make sure it is at peak flavor and remove the infusing ingredients. Quick Fix: Domaine Rosier Sparkling Wine $13.50
Homemade Biscotti- Bake your favorite biscotti recipe and fill festive mugs. Wrap in clear cellophane and tie with a colorful bow. Quick Fix: BomBon White Chcolate Almonds $9.95

FEAST your eyes (and stomach) on this

Tue, 18 Sep 2012 10:47:00 -0700

Last year Bon Appetit announced Portland would host the first annual FEAST food festival in September 2012. The decision to select Portland for FEAST came from the growing appreciation of the cities top-notch foodies and the Chefs that compete to impress them. Additionally, Bon Appetite recognizes that Oregon soil produces amazing fruits and vegetables and wanted to highlight the region for the high standard of quality food. The vineyards grow grapes that make award-winning wines, and hops are the reason Portland has more enthusiastic craftsmen and breweries than any other city in the world. With our position on the west coast, Oregon waters are abundant with the best salmon, Dungeness crab and tuna. Ranches all across the state raise cattle, pigs and chickens organically and treat them with a great amount of respect. Portland Chefs wake up everyday excited to take the freshest of ingredients and transform them into unforgettable bites, and a meal filled with memories.

What events are catching our eye? The FEAST Sandwich Invitational hosted by Widmer Brothers Brewing, featuring a range of local and international sandwich favorites including Ken Gordon of Kenny and Zukes in Portland, Duff Goldman of Charm City Cakes in Baltimore and LA and Austin Franklin of Franklin BBQ in Austin, Texas. These three chefs are among the 15 that will compete to see who can make the best sandwich at FEAST. Looking for something a bit more intellectual? The Market Speaker Series is hosting Mark Bittman, one of America’s best-known and widely respected food writers. He is a regular food correspondent on the Today Show, has authored over a dozen cookbooks and is an opinion columnist and blogger for the New York Times.

What we LOVE most about FEAST is the sense of camaraderie it brings between well-known Chefs from around the world. They will unite in our indie city of Portland for this weekend long event and serve some of the most impressive dishes Oregon or even the U.S. has ever seen. YUM.

FEAST begins September 20th, 2012, for tickets and more information check out the website: https://www.feastportland.com/

Out of the Ordinary Barbecue

Thu, 16 Aug 2012 11:39:00 -0700

For the last several weeks, the heat has driven most of the country to cook meals outside in an effort to keep the house cool, but suddenly it's late summer and if you are like most of us, you have had your fill of traditional barbecue food. Just the thought of consuming another burger or hot dog sends my tummy in an uproar! Below are five great grilling items that will keep the heat outside and your tastebuds asking for more:

1.) Elotes- This is a delicious mexican twist to grilled corn on the cobb! Soak kabob sticks in water for at least 30 minutes. Grill the corn in the husk. Take it off of the grill and husk it. Stab a skewer stick in the end to be used as a handle (because food on sticks is just more fun). Brush the corn with Mayonnaise, sprinkle chile powder, and throw it on the grill for a few more minutes. Pull the corn from grill, squeeze lime juice over top and sprinkle cotija cheese and chopped cilantro.

2.) Bird of Paradise- Slice a chicken breast down the middle leaving it connected on one side. Pound it thin (the thinner the better, but don't let it fall apart). Season with salt, pepper, and thyme. Thin slice pineapple, ham, and swiss cheese and place inside the chicken breast. Fold the top half over and secure with toothpicks. Brush olive oil on the grill before throwing the chicken on. Flip it half way through. Grilling time will vary depending on you particular grill.

3.) Drunken' Clams- Make a foil packet and place steamer (or razor) clams in with white wine, butter, minced garlic, pepper, and cream. Leave the top of the packet open and place on grill. When clams open up, they are done. Serve them in their shell as an appetizer or over pasta.

4.) Grilled Caesar Salad- Quarter a head of romaine lengthwise, brush with olive oil and place on the grill. Once the lettuce has grill marks, shave parmesan over top and drizzle with your favorite caesar dressing and croutons (did you know Gourmet Productions sells our house-made dressings and rosemary croutons).

5.) Rosemary Coriander Pork Tenderloin. Crush coriander and rosemary together with salt and pepper, rub all over pork tenderloin giving it a crust. Brush olive oil on the grill and throw the pork on. Cooking times will vary so use a meat thermometer to test. Pull from the grill and let sit for 5 minutes before thin slicing at an angle.

Top Summer Foods

Mon, 11 Jun 2012 15:35:00 -0700

Summer Solstice is just around the corner, the smell of grills is wafting through neighborhoods, and local gardens are well on their way to abundance. For food aficionados this is an exciting time of year! It means farmers markets, fresh flavorful ingredients, and grilling.

I serve garden greens with almost every summer meal and its not rare to find zucchini with olive oil and garlic on my grill. I will be hosting several parties this summer and my guests can't survive on zucchini and greens alone so I set out to determine the tastiest summer foods to serve at a party. I asked our staff what they considered the best summer fare and this is what they said:

Vicky-A Summer Salad of Watermelon, Feta, and Oil Cured Olives

Brenda- Homeade Huckleberry Ice Cream

Jim- Sun-warmed Tomatoes with Sea Salt

Mandy- Grilled Pound Cake with Apricots, Peaches, and Ginger Ice Cream

Antonio- French Carrot Salad

Jeremy- Elotes (Grilled Mexican-style Corn)

Roberto- Baby Back Ribs

Jorge- Strawberry Short Cake

Bobby- Seafood Salad with Lemon Vinaigrette

Steve- Fresh Garden Salsa

Cinco De Mayo Taquitos

Fri, 04 May 2012 18:18:00 -0700

Throughout the United States Cinco de Mayo is celebrated by tossing back shots of tequilla and blended margaritas. Many celebrate simply for the sake of having a party without really understanding what Cinco de Mayo is truly about. Although many Americans believe otherwise, it is not Mexico's Independence Day (which is actually in September). It is, however, a day to commemorate a victorious battle against the French army, who had invaded Mexico less than a year earlier. So now that you know the true reason for this holiday, break out the blender and the tequila and throw a fiesta grande complete with homemade authentic taquitos. Chef Felipe was hesitant, but kind enough to share a bit of family tradition with his grandmothers recipe.

TAQUITOS DE POLLO

2 chicken breasts

2 tomatoes peeled and chopped

2 onion finely chopped

1 minced garlic clove

20 corn tortillas

oil for frying

Bake chicken in oven. Let cool and shred. In pan saute garlic and onion for a couple of minutes until onion is soft, add chicken and cook for a few more minutes. Place a small amount of the chicken mixture in the tortillas and roll.

Add more oil to frying pan. When the oil is hot enough (you can place a corner of a tortilla in to see if bubbles form right away) place the rolled tortilla in and fry until golden and crispy.

Serve with sides of guacamole, salsa, and sour cream. Top with cilantro.