NRA Show Blog

Shamrocked drinks on nugget ice

 
By Derrek J. Hull, Blogger-in-Chief

Celebrate this St. Patrick’s Day by sending your taste buds on a trip to the land of leprechauns with a tasty mix of recipes with Scotsman Ice Sytems' nugget ice.

If you should find yourself trailing a double rainbow, odds are you’ll encounter leprechauns intently guarding pots of nugget ice. So before you take the journey, grab a stick, put on your game face and juice up with one of these first.

Emerald Isle of Ice

1 oz. Apple Juice
3/4 oz. Monin Granny Smith Syrup
1 oz. Finest Call Sweet & Sour
1/2 oz. Dole Pineapple Juice
Glass: Martini
Method: Shake and pour over Scotsman Nugget Ice.
Garnish: Four-leaf clover
For an adult version, add a shot of citrus flavor vodka.

Recipe: Roasted Pear-Butternut Soup

 
By Derrek J. Hull, Blogger-in-Chief

Here's a gluten-free soup recipe created by National Foundation for Celiac Awareness supporter chef Tom Herndon of Hipp Kitchen. 

Roasted Pear-Butternut Soup

2 large yellow onions, halved and sliced in ¼ inch slices
4 tablespoons ghee
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2” chunks
1 large can Muir Glenn organic fire roasted stewed tomatoes
1 large leek (discard leaves, halve lengthwise, slice and rinse)
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
Freshly ground pepper to taste
1 quarter chicken broth, divided
Persian Lime oil (or substitute with olive oil)
(Serves 6)

Render me this

 
By Chef Jeremy Hanlon
Food & Trends Contributor and NRA Show 2010 Hot Chef Challenge winner

Whenever I discuss duck, I always get a variety of reactions. Some eyes light up, similar to when people think of bacon (hmm...bacon) and others cringe at the thought of the taste or even trying it! Well, it's one of my favorite proteins to cook, particularly the breast. It's one of the true arts of cooking because it's a slower process that requires patience in order to accomplish two important things.

1. The rendering of the large amount of fat in order to obtain a crispy skin.
2. A medium temperature, which I think makes duck taste best. Everyone has his or her temperature preferences so please, do not let me speak for you, god for bid, I learned that lesson in the restaurant world!

The other white meat

By Chef Jeremy Hanlon
Food & Trends Contributor and NRA Show 2010 Hot Chef Challenge winner
 
There is something about pork creations that scream "comfort food!" Whether braised or smoked shoulder, oven roasted chops, marinated tenderloins, the variety of rib cuts and of course my favorite - the pork belly, they all make me smile while eating. This time of year gets quite busy for me between my client's end of summer parties and fall plans for the holidays. I find myself remembering the more lavish meals I prepared to enjoy compared to coming up with a quick fix with great flavor to allow myself more time to relax. 

Did I happen to mention I am also getting married in October?!? Now you really understand why I do not have much time. :)

It's 5 o'clock somewhere

By Chef Jeremy Hanlon
National Restaurant Association's NRA Show 2010 Hot Chef Challenge winner

I spent a few days this week in The Outer Banks of North Carolina. Every summer my family gathers to relax on the beach, hang by the pool and of course eat great food and drink summer cocktails. Since there are 15 of us (including 5 kids under 6), the eating and drinking aspect is never enjoyed in small quantities (blogger’s note: always drink responsibly!). Each couple is responsible for preparing at least one dinner and purchasing cocktails, wine or beer for the group. Being the only “chef” in the family, I am called on regularly for advice, discussion and assistance, which I enjoy because I get to share my tips and am able to spend time with each couple versus a big group.