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New Look. Now Flavors.
Count on Lawry’s, the new addition to the
McCormick For Chefs™ portfolio, for restaurant-proven flavors. Seven
new sensational rubs for the most memorable proteins ever. From beef and
poultry to pork and even seafood, dishes take on a new persona with
Lawry’s dry rubs. They enhance both the visual and textural appeal of
any protein. Visit
McCormickForChefs.com.
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From: Chef Dale Alroth, Park Ridge, IL.
Yield: 1 omelet.
Ingredients: 1 Tbsp. olive oil, 1 Tbsp. butter...
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From: Chef John Bubala, Thyme (which in March changed its
name to Timo, with a new menu and interior), Chicago.
Yield: 4 servings.
Ingredients: 2 lb. lamb stew meat, 1⁄2” cubes, 1 bottle dry red
wine...
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The salty and sweet flavor combo is trending big now for a
reason: our palates crave the contrast!
Think caramel with sea salt … chocolate with peanut butter... pretzels
with vanilla ice cream.
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PAPAS
BRAVAS
Ingredients
1/2 cup olive oil
3 lbs. Spanish chorizo, cut into quarters
1/4"-thick slices 5 quarts sliced mushrooms
1/2 cup chopped red onion
1/4 cup finely chopped garlic
5 lb. small potatoes (1 1/2"), boiled and cut into quarters
1 1/2 quarts chicken stock
1 cup julienned roasted red bell pepper
1/2 cup chopped green onions
2 Tbsp. chopped fresh oregano leaves
2 Tbsp. chopped fresh rosemary leaves
2 Tbsp. chopped fresh thyme leaves
1 Tbsp. salt as needed, hot pepper sauce
1/2 tsp. crushed red pepper
1 1/2 cups fresh cilantro leaves
Directions
In rondo or large pot, heat oil over
medium-high heat. Sautè chorizo, mushrooms, onion and garlic until
mushrooms are wilted, about 5 minutes. Add remaining ingredients; bring
to a boil. Reduce heat and simmer until heated through, about 5 minutes.
Chill before using.
For each serving, to order: Heat 1 cup stew; garnish with 1 Tbsp.
cilantro.
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