NRA Show Blog

A New York Strip state of mind

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

After graduating from the Institute of Culinary Education in New York City, I worked and lived in Manhattan for 5 years. I left behind a Wall Street job and memorable steak dinners, compliments of my employer, to follow my passion for cooking and the hospitality industry. Although my pursuits allowed me very little free time, I always found a way to sneak in visits to local eateries. To discuss all of the many amazing acclaimed and unknown (10 seat) restaurants in New York would be defined as a novel, or a long night out with a couple dozen foodies - you pick!

Regardless of the venue though, like many meat lovers, I have the occasional craving for a great steak! If you eat meat, you understand this feeling that turns into an obsession, until the cut of your choice gets placed in front of you. I personally go through phases with different cut preferences, and am influenced based on time of year, geographic location and of course the preparation. Whether it is: A) classic steak house, B) French bistro, C) Korean BBQ or D) some American fusion twist, when I am craving beef I will choose E) any of the above.

"Tuberific" Recipe Ideas

By Better Homes and Gardens Better Recipes' Kristina Vanni and Floored! Blogger-in-Chief Derrek J. Hull

Even though it's the last day of month, it's still February, and that means its National Sweet Potato Month. Did you know 43% of consumers said they’d be more likely to visit a restaurant if it served sweet potato fries, and they would pay more for them than any other type of fry?*

This versatile root is packed with fiber and beta carotene and is an excellent source of vitamin A and C. The following dish is colorful, spicy and a sprinkle of chopped peanuts adds a salty crunch. Expand your palate with the unique flavors of Africa and make this soup today! Best part is, this recipe reheats well and gets better and better as the flavors marry over time!
 
SPICY AFRICAN SWEET POTATO SOUP (View and print recipe by Kristina Vanni)
 
1 Tablespoon canola oil
2 cups peeled and cubed fresh sweet potato
1 cup chopped onion
1 clove garlic, minced
1-1/4 teaspoon cumin seeds
32 ounce carton chicken broth
1/3 cup long grain white rice
3/4 teaspoon dried thyme
1/2 teaspoon dried majoram
6 ounces fully cooked spicy sausage links, cubed  (like andouille or other spicy sausages)
1 cup chunky salsa, hot or medium
15.5 ounce can garbanzo beans, drained and rinsed
1 cup cubed zucchini
1/3 cup creamy peanut butter
½ cup dry roasted peanuts, for sprinkling on top of soup

Fire and Ice: Drinks and Desserts for the Holidays

By Kristina Vanni

While exploring the New York Chocolate Show this fall, I discovered the unique and delicious Fire and Ice Cocoa Mix from 2 Chicks with Chocolate. Their combination of dark chocolate and cocoa nibs along with cinnamon, nutmeg and cloves is simply irresistible. I love using the mix to create the unique and delicious Fire and Ice Martini. Simply prepare the mix with milk and cream, and shake it up with chilled Cold River Vodka*. This super-premium vodka is a craft distiller from Freeport, Maine. From “Ground to Glass” this vodka is produced from scratch with potatoes from their farm and with water from a nearby aquifer.

Fire and Ice Martini
 
1 ¼ cup milk
1 ¼ cup cream
1 ½ cup 2 Chicks Fire and Ice Cocoa Mix
8 ounces Cold River Vodka

Hot Chef Fridays: Small Plates

By Kristina Vanni, contributing blogger

Small plate dishes were at the top of the National Restaurant Association's What's Hot list for hot trends in 2009, and the new 2010 survey of more than 1,800 American Culinary Federationmember chefs notes the trend of smaller portions for a smaller price continues into the coming year. Small plates, tapas and appetizers are a great option for the plethora of the holiday parties and get-togethers this time of year. 
If you are entertaining guests in the coming weeks or if you are asked to bring a dish to share, this recipe is an easy go-to option during the holidays. This “Triple Onion Tart” is sliced into thin wedges for a savory and cheesy indulgence.
 
For a step-by-step video instruction on how to prepare this recipe for “Triple Onion Tart” click here: 

Quick and Easy Recipes to Help Turn Winter Blahs Into Ahs!

  
By Derrek J. Hull, Blogger-in-Chief

Old Man Winter is blanketing much of the country with cold temps, high winds and snow. So, why not stay indoors to keep warm and enjoy these quick and easy mouth-tempting recipes served up by the editors at Better Homes and Gardens and chefs at Lamb Weston.

Barbecued Chicken Thighs
by BHG

Ingredients

3 tablespoons brown sugar 
2 tablespoons finely chopped onion
2 tablespoons vinegar
2 tablespoons prepared mustard
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
8 chicken thighs (about 2-1/2 pounds total)
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon salt

Directions:
For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.
Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling. Makes 4 servings.
Make-ahead tip: Prepare sauce up to 48 hours ahead; cover and chill.

Hot Chef Fridays: Mustard-Herb Beef Stew Recipe

By guest blogger Kristina Vanni

A chill is in the air and there is nothing like a hearty stew to warm up on these cold winter nights. This recipe for beef stew has a zing from the spicy brown mustard and a depth of flavor from a bottle of dark porter beer. Craft beers and microbrews are among the top trends for 2010 according to the National Restaurant Association's survey of more than 1,800 American Culinary Federation member chefs, and this stew is a delightful way to utilize this beverage trend in a mouthwatering recipe. I like to use the 1554 Enlightened Black Ale from New Belgium Brewing Company, an International Wine, Spirits & Beer Event (IWSB) exhibiting company. Serve this stew with thick slices of crusty bread and you have a satisfying winter meal.

Mustard-Herb Beef Stew
 
Ingredients:
 
1/3 cup all-purpose flour
1 Tbsp. snipped fresh Italian (flat-leaf) parsley
1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2 Tbsp. olive oil
1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces
1  8-oz. pkg. cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 Tbsp. tomato paste
2 Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer
1 bay leaf
Crusty bread slices

Hot Chef Fridays: Simple, Delicious and Decadent Recipe

by guest blogger Kristina Vanni

One of the most intriguing culinary trends seen this past year was the use of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor. 

WARM MEDITERRANEAN FARRO SALAD

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish:  Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat.  Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl.  After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently.  Place warm farro in serving bowl with other ingredients and stir to blend. 
3. Combine all dressing ingredients except oregano in a blender or food processor.  Transfer to a bowl and stir in fresh oregano.  (note:  if you use dried oregano, you can just add to the rest of ingredients in blender)
4.  Add dressing and stir to coat all ingredients.  Serve warm or at room temperature. Serves 6.

Stay tuned for next week's edition of Hot Chef Fridays.

Tricked Out Halloween Recipes

 
By Kristina Vanni

Are you a Trick or a Treat? With Halloween right around the corner, Floored!'s "Hot Chef Fridays" guest blogger Kristina Vanni serves up delicious "trick" or "treat" recipes to help adults and kids alike get in the spooky spirit. 
 
Adapting what is traditionally considered “kid’s cuisine” for an adult palate was one of the culinary trends for 2009. For today’s ghastly “trick,” we will show you how to transform the Halloween classic, caramel apples, into a more sophisticated dish for adults. Think of this pie as a “grown-up caramel apple.” All of your favorite flavors, no stick necessary!
 
For a step-by-step video instruction on how to prepare this recipe for “Caramel Apple Pie” click here:    (Note Floored! readers: Yep, that's our very own Kristina Vanni in the video serving up tips in the Better Homes and Gardens test kitchens.)
 
Caramel Apple Pie

The ever-popular showstopper

 
By Derrek J. Hull, Blogger-in-Chief

The National Restaurant Association's annual NRA Show has had its finger on the pulse of moving the industry forward for over 90 years. Celebrity chefs, top restaurateurs and leading industry pros from across the country and around the world (109 countries in 2009) come together every year to see and sample the future.

Are you feeling a bit left out of the mix? Don't be! We encourage you to see and be seen, to listen and learn, to speak and be heard. It's never too late (or early for that matter!) to get in on the action. Keep abreast of the latest news, updates and discussions. Staying connected with the NRA Show, the International Wine, Spirits & Beer Event (IWSB) and industry is now possible 365 days a year. Impossible you say? Think again! You can find us in a not-so-distant land we affectionately call "social-media land": Join, follow and watch your community in action.

While you're at it, register and save big on the upcoming NRA Show (May 22-25) and IWSB (May 23-24), held at Chicago's McCormick Place.

On a side note (or dish!), nationally acclaimed pastry chef, cookbook author, TV personality and NRA Show dessert darling Gale Gand offers up this sweet recipe to help temporarily appease your NRA Show craving. Enjoy!

Honey-Almond Crunch Cake

Guy Fieri Crowns "Hot Chef" Grilling Challenge Winner Next "Top Hog"

 
By Derrek J. Hull, Blogger-in-Chief

It comes as no surprise to us here at Floored! that celebrity chef and grilling master Guy Fieri crowned Kristina Vänni the National Pork Board’s “Next Pork Personality” after a live grilling showdown at the Food Network New York City Wine & Food Festival. After all, the National Restaurant Association recognized Vänni as the NRA Show 2009 “Hot Chef" Grilling Challenge winner back in May, 2009.

Vänni’s "Hot Chef" Grilling Challenge winning video submitted on the NRA Show YouTube™ channel featured her preparing maple-Dijon glazed grilled Arctic char with a cucumber, fennel and radish salad, grilled bread cheese with cloudberry preserves and a lingonberry-cardamom martini (yum!). Vänni received a trip to the NRA Show in Chicago and a spot in the Culinary Scene among top chefs and master butchers including Rick Bayless, Marcus Samuelsson, Chris Cosentino and many others.

“Not only did Vänni wow the judges with a presentation that would entertain any food fan, but she also brought an ‘off-da-hook’ recipe that really showcased the great flavor and versatility of my favorite protein – pork,” said Fieri.