Archive for the ‘Dinner’ Category

Chef Spotlight: Michael Gottlieb, Wood’s Kitchen

Meet Michael Gottlieb, co-chef at Wood’s Kitchen in Bloomingdale, GA and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is a part of our Chef Spotlight series, which offers a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Born into a food family that’s been operating in Georgia since 1870, Chef Michael Gottlieb and his brother, Laurence Gottlieb are co-chefs at Wood’s Kitchen, a southern-rooted BBQ restaurant with Gullah and Cajun/Creole inspirations.

His motivation for participating in this year’s James Beard Foundation’s Blended Burger Project? “It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” They had a great experience right out if the gate and really loved how their community supported them and their blended burger from start to finish.

Their blended burger is a mouth-watering Worcestershire Glazed Double Mushroom Burger with Charred Vidalia Onions served on a Mushroom Salted Brioche Bun. The burger uses Hunter Cattle “Wood’s Blend” ground beef, a rich earthy local beef, and cremini mushrooms.

Michael and his brother enjoy cooking with mushrooms given the flavor and textures differ from variety to variety. “We love cooking with chanterelle, morels, and Hen of the Woods – but they are all so good it’s hard to pick a favorite.”

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Chef Spotlight: Logan Guleff, Junior Chef/Logan’s Underground Supper Club

Meet Chef Logan Guleff, Junior Chef/Logan’s Underground Supper Club and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is the first in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Memphis-based Junior Chef Logan Guleff has been cooking since he was two. His favorite recipe is always the next one he creates because he enjoys the journey of being creative and getting to share his dishes with others. He loves mushrooms (in fact, when he was two his favorite food was mushroom pizza!), so when he learned about the James Beard Blended Burger Project, participating was a no brainer. “Being a premier young chef comes with a lot of responsibility. I want to be on the fore-front of sustainable, healthy, nutritious food. I live in an urban city and I see food deserts and hunger. Being able to produce a delicious burger that both delights diners and helps turn a burger into a meal we can continue to enjoy for generations is very important to me,” said Guleff. “Plus, it’s James Beard! How could I not join in on the fun?”

Logan’s signature blended burger, “The Mushroom Monster,” consists of half portobello mushrooms and half locally-sourced ground beef. After cleaning the mushrooms, he then cooks the mushrooms until they are dry, which allows him to trim the beef by 50 percent. He uses his spice blend “Logan’s Rub” to marry the flavors and tops it off with fontina cheese, lettuce, tomato, and bacon.

Fun Fact: Logan is the youngest certified judge to judge in The World Championship Barbeque. One of his recipes has been served at the White House, where he met the First Lady and President Obama.

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Chef Spotlight: Chef Toni Elkhouri of Cedar’s Café

Meet Chef Toni Elkhouri of Cedar’s Café, one of five winners of the 2016 James Beard Foundation Blended Burger Project. She is the first in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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“Food is not just something that keeps us alive, it literally encompasses our lives and memories.” This phrase is something that Chef Toni Elkhouri of Cedar’s Café lives by as she works everyday to keep her local community’s taste buds happy with her Lebanese cuisine.

Elkhouri co-owns her restaurant with her mom, Marlene Elkhouri, which they started more than 14 years ago. Their dishes are a mix of traditional Lebanese and “hodge-podge” Progressive-Mediterranean creations, which she develops largely based on preferred flavor profiles of her customers. She loves cooking with fresh ingredients and inventing new experiences for guests, so participating (not to mention being one of the five winners!) in this year’s James Beard Foundation’s Blended Burger Project was a no brainer. For her, this win was one for her community, and she loved how her friends, family and customers came together to show how far the town of Melbourne, Florida has come in the culinary world.

Her winning blended burger? Ground beef blended with portobella, shiitake and cremini mushrooms, topped with pomegranate ketchup, banana pepper curry mustard, tahini remoulade, balsamic onion, goat cheese, bacon, spinach and avocado. Prior to the contest, she and her staff taste tested burgers from several nearby restaurants, making note of their favorite aspects of each burger. After putting their heads together, they reimagined the traditional hamburger and created a blended burger that her guests fell in love with. Shortly after its debut, she had lines of people eager to try it – some patrons coming in almost every single day to enjoy her blended burger. In the end, their 30 seat (48 if you count outside seating) restaurant made over 2,000 burgers in the 2 months.

Fun fact: Her favorite mushroom is Hen of the Woods (or Maitake). She loves this variety for its almost nutty flavor. For her, with a nice sauté it’s perfect atop hummus with pine nuts.

Recipe Handout Chef-Toni-Elkhouri-Cedar-Cafe-Spotlight

Chef-Toni-Elkhouri-Cedar-Cafe-Spotlight-Recipe

 

Celebrate Summer Nights with Steak, Potato and Mushroom Kebabs

Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs from bell’alimento.

Steak, Potato and Mushroom Kebabs

What goes great with steak? Mushrooms and potatoes of course. This is a great variation on steak and potatoes. Who doesn’t love food on sticks, right? These kebabs are great served as is or for more of a mouthful, serve them over a bed of rice or even with a side salad.

Steak, Potato and Mushroom Kebabs Recipe

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms, stems trimmed
24 small new potatoes

Directions:
Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.

While steak is marinating, soak wooden skewers.

Place a medium pot with water onto boil. Add potatoes and par boil.

Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.

Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.
Steak Potato and Mushroom Kebabs

WATCH: How to Make Muffin Tin Meatloaves

Make a big batch of these muffin tin meatloaves in advance and freeze for up to one month. Dinner just got a little easier – and a lot more fun.

When life gets busy – be it work, school, family obligations, or vacations – we understand there’s not always time for an elaborate meal. That’s where mini muffin meatloaves come to the rescue!

These mini mushroom meatloaves are blended with ground chicken – making it easier than ever to incorporate a serving of lean protein AND vegetables into a weeknight dinner. Tip: Be sure to make extra servings of these kid-friendly meatloaves to pack in lunches the next day!

Watch how to make muffin tin meatloaves:

Find the full Muffin Tin Meatloaves recipe here.