Recipes http://food-management.com/taxonomy/term/6609/more en Cajun Pork and Smoked Sausage Jambalaya http://food-management.com/meat/cajun-pork-and-smoked-sausage-jambalaya <div class="node-body article-body"><div></div><p><em>YIELD: 6 servings</em><br /> <br /> 1 lb. cubed pork<br /> 1 tsp. Cajun seasoning<br /> 1 Tbsp. vegetable oil<br /> &frac12; lb. smoked sausage, sliced<br /> 1 cup chopped onion<br /> &frac12; cup chopped green bell pepper<br /> &frac12; cup chopped celery<br /> 1 Tbsp. minced garlic<br /> 1 Tbsp. dark roux<br /> &frac12; cup water<br /> 2 cups rice<br /> 3 &frac12; cup beef broth<br /> 2 bay leaves<br /> 1 tsp. Tabasco sauce<br /> &frac14; cup chopped green onions<br /> 2 Tbsps. minced parsley<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/cajun-pork-and-smoked-sausage-jambalaya" target="_blank">read more</a></p> http://food-management.com/meat/cajun-pork-and-smoked-sausage-jambalaya#comments Meat Tue, 11 Nov 2014 20:01:00 +0000 42661 at http://food-management.com Louisiana Dark Roux http://food-management.com/bakery-desserts/louisiana-dark-roux <div class="node-body article-body"><div></div><p>3 cups peanut or vegetable oil<br /> 4 &frac12; cups flour<br /> <br /> <strong>1.&nbsp;</strong>&nbsp; &nbsp;Preheat oven to 400&deg;F.<br /> <strong>2.&nbsp;</strong>&nbsp; &nbsp;In a 12&rdquo; cast-iron skillet or heavy aluminum saut&eacute; pan, heat peanut oil on medium-high heat for 10 minutes.<br /> <strong>3.</strong>&nbsp;&nbsp; &nbsp;Slowly whisk in flour until completely incorporated.<br /> <strong>4.&nbsp;</strong>&nbsp; &nbsp;Cook for 15 minutes stirring constantly until roux begins to brown slightly.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/bakery-desserts/louisiana-dark-roux" target="_blank">read more</a></p> http://food-management.com/bakery-desserts/louisiana-dark-roux#comments Bakery & Desserts Tue, 11 Nov 2014 19:56:00 +0000 42671 at http://food-management.com Seafood Okra Gumbo http://food-management.com/seafood/seafood-okra-gumbo <div class="node-body article-body"><div></div><p><em>YIELD: 4-6 servings</em><br /> <br /> 1 Tbsp. olive oil<br /> 2 cups sliced fresh okra<br /> 1 cup chopped onion<br /> &frac12; cup chopped green bell pepper<br /> &frac12; cup chopped celery<br /> 2 Tbsps. minced garlic<br /> 1 (14 oz.) can diced tomato<br /> &frac12; cup dark roux (see recipe for roux)<br /> 1 tsp. Cajun seasoning<br /> 1 tsp. onion powder<br /> 1 tsp. garlic powder<br /> &frac12; tsp. dried thyme<br /> 4 cups water<br /> 3 cups chicken broth<br /> 2 cups sliced fresh okra<br /> 2 bay leaves<br /> &frac12; tsp. Tabasco sauce</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/seafood-okra-gumbo" target="_blank">read more</a></p> http://food-management.com/seafood/seafood-okra-gumbo#comments Seafood Tue, 11 Nov 2014 19:56:00 +0000 42651 at http://food-management.com Roman Road Grain Salad http://food-management.com/vegan-vegetarian/roman-road-grain-salad <div class="node-body article-body"><div></div><p><em>YIELD: 40 (4 oz.) servings</em><br /> <br /> 2 lbs. farro, cracked or whole grain, cooked and cooled<br /> 1 lb. pearl barley, cooked and cooled<br /> 1 lb. couscous, cooked and cooled<br /> 8 oz. millet, cooked and cooled<br /> 2 lbs. broccoli rabe, cleaned, stalks left in place, blanched and cooled<br /> 24 oz. artichoke hearts, cooked and cooled (or jarred)<br /> 1 lb. sweet white onions, cut into rings, &frac12;&rdquo; thick and grilled<br /> 1 lb. fennel. Laterally sliced and grilled<br /> 1 cup sun dried tomatoes, in oil, cut in half</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/vegan-vegetarian/roman-road-grain-salad" target="_blank">read more</a></p> http://food-management.com/vegan-vegetarian/roman-road-grain-salad#comments Vegan & Vegetarian Fri, 31 Oct 2014 21:05:00 +0000 42421 at http://food-management.com Egyptian Roasted Garlic and Lemon Broth Finishing Broth for Ancient Grains http://food-management.com/vegan-vegetarian/egyptian-roasted-garlic-and-lemon-broth-finishing-broth-ancient-grains <div class="node-body article-body"><div></div><p><em>YIELD: 24 (4 oz.) servings</em><br /> <br /> 1 Tbsp. cinnamon<br /> 2 Tbsps. garam masala<br /> 1 Tbsp. cumin, ground<br /> 1 Tbsp. coriander, ground<br /> 1 Tbsp. ground black pepper<br /> 2 cups preserved lemons, chopped fine<br /> 2 cups orange juice, fresh<br /> &frac12; cup olive oil<br /> 3 Tbsps. honey<br /> 1 cup roasted garlic flavor concentrate<br /> &frac12; cup gluten-free natural vegetable base<br /> 1 gallon water, hot<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/vegan-vegetarian/egyptian-roasted-garlic-and-lemon-broth-finishing-broth-ancient-grains" target="_blank">read more</a></p> http://food-management.com/vegan-vegetarian/egyptian-roasted-garlic-and-lemon-broth-finishing-broth-ancient-grains#comments Appetizer, Soups & Sides Vegan & Vegetarian Fri, 31 Oct 2014 21:05:00 +0000 42431 at http://food-management.com Roasted Garlic, Spiced Apple Cider and Maple Finishing Broth http://food-management.com/vegan-vegetarian/roasted-garlic-spiced-apple-cider-and-maple-finishing-broth <div class="node-body article-body"><div></div><p><em>YIELD: 12 (4 oz.) servings</em><br /> <br /> 1 qt. hot water<br /> 1 Tbsp. low-sodium vegetable base<br /> 3 oz. roasted garlic flavor concentrate<br /> 2 cups apple cider, fresh<br /> &frac14; cup maple syrup<br /> 1 tsp. ginger, freshly grated<br /> 2 tsps. pumpkin pie spice<br /> <br /> <strong>1.</strong> In 2-3 qt. stockpot heat the water, and add remaining ingredients, stirring well to blend. Simmer for 10-15 minutes to bring out and mellow flavors.<br /> <br /> <em>Photo and recipe: Nestle Professional/Alan Archer, CEC</em><br /> &nbsp;</p> </div> <div class="og_rss_groups"></div> http://food-management.com/vegan-vegetarian/roasted-garlic-spiced-apple-cider-and-maple-finishing-broth#comments Appetizer, Soups & Sides Vegan & Vegetarian Fri, 31 Oct 2014 21:03:00 +0000 42411 at http://food-management.com Roasted Butternut Squash, Brussels Sprouts and Wild Mushrooms Ancient Grains with Apple Cider Broth http://food-management.com/vegan-vegetarian/roasted-butternut-squash-brussels-sprouts-and-wild-mushrooms-ancient-grains-apple-c <div class="node-body article-body"><div></div><p><em><img alt="" src="/site-files/food-management.com/files/uploads/2014/10/Fall%20Grain%20Vertical%201.jpg" style="width: 300px; height: 389px; float: left;" />YIELD: 8 (8 oz.) servings</em><br /> <br /> 1 lb. rye berries, cooked and cooled<br /> 1 lb. freekeh (lightly roasted green wheat, can substitute kamut or wheat berries)<br /> 5 cups quinoa, tri color, cooked and cooled<br /> 3 oz. amaranth, cooked and cooled<br /> 3 oz. teff, cooked and cooled<br /> &frac14; cup olive oil, blended<br /> 8 oz. wild mushrooms, including Chicken of the Woods, oyster and Portobello</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/vegan-vegetarian/roasted-butternut-squash-brussels-sprouts-and-wild-mushrooms-ancient-grains-apple-c" target="_blank">read more</a></p> http://food-management.com/vegan-vegetarian/roasted-butternut-squash-brussels-sprouts-and-wild-mushrooms-ancient-grains-apple-c#comments Vegan & Vegetarian Fri, 31 Oct 2014 20:33:00 +0000 42401 at http://food-management.com Alexandran Khorasan with Carrots, Swiss Chard, Toasted Almonds and Dates http://food-management.com/vegan-vegetarian/alexandran-khorasan-carrots-swiss-chard-toasted-almonds-and-dates <div class="node-body article-body"><div></div><p><em>YIELD: 20 (8 oz.) servings</em><br /> <br /> 3 oz. olive oil, blended<br /> 2 lbs. sweet white onions, cut into rings, &frac12;&rdquo; thick and grilled<br /> 2.5 lbs. khorasan (kamut) berries, cooked and cooled; soaked and cooked according&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; to instructions<br /> 5 cups carrots, peeled and cut into fine julienne<br /> 1 cup Turkish golden figs, diced<br /> 1 cup black currents<br /> 3 to 4 cups Egyptian Roasted Garlic Lemon Broth<br /> 1.5 lbs. cooked basmati or texmati rice</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/vegan-vegetarian/alexandran-khorasan-carrots-swiss-chard-toasted-almonds-and-dates" target="_blank">read more</a></p> http://food-management.com/vegan-vegetarian/alexandran-khorasan-carrots-swiss-chard-toasted-almonds-and-dates#comments Appetizer, Soups & Sides Vegan & Vegetarian Fri, 31 Oct 2014 20:01:00 +0000 42391 at http://food-management.com A Sweet Celebration for National Honeybee Day http://food-management.com/business-industry/sweet-celebration-national-honeybee-day <div class="node-body article-body"><div></div>As part of an integrated local-sourcing event, Highmark Pittsburgh celebrated the humble honeybee in the sweetest of ways.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/business-industry/sweet-celebration-national-honeybee-day" target="_blank">read more</a></p> http://food-management.com/business-industry/sweet-celebration-national-honeybee-day#comments Business & Industry Sauces & Seasonings Food & Beverage Private Mon, 27 Oct 2014 16:17:00 +0000 42241 at http://food-management.com Shellfish Ceviche http://food-management.com/seafood/shellfish-ceviche <div class="node-body article-body"><div></div><p><em>YIELD: 8-12 servings</em><br /> <br /> <strong>For the marinade:</strong><br /> 1/4 cup fresh lemon juice<br /> 1/4 cup fresh lime juice<br /> 1/4 cup fresh orange juice<br /> 1 tsp. chopped garlic<br /> 1 Tbsp. chopped cilantro<br /> 3 Tbsps. soy sauce<br /> 2 tsps. chopped fresh ginger<br /> 2 dashes fish sauce<br /> 2 tsps. chopped jalapeno<br /> <br /> <strong>For the shellfish:</strong><br /> 8 shrimp (size 13-15)<br /> 8 jumbo scallops<br /> 8 oz. calamari, sliced tubes and tentacles<br /> <br /> <strong>For the avocado mousse:</strong></p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/seafood/shellfish-ceviche" target="_blank">read more</a></p> http://food-management.com/seafood/shellfish-ceviche#comments Seafood Tue, 07 Oct 2014 18:02:00 +0000 41791 at http://food-management.com <p>Tara Fitzpatrick</p>