A Savory Treat for Mother’s Day

Winston Foodservice celebrates the Farm to Table movement. We wanted to share one of our recipes that takes full advantage of locally-available ingredients. The texture of these tartlets were so creamy and silky! What mother wouldn’t want to be treated to this delicious treat?

Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey Salsa

Crust:

  • ¾ cup Toasted Panko
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsp Melted Butter

Mix all ingredients together, place small amount in bottom of mini muffin pan, and press firmly.

Filling:

  • 33 oz. Capriole Goat Cheese
  • 3 Whole Eggs
  • 1 Egg White
  • ¼ cup Whole Milk
  • 1 TBSP Basil Pesto

Mix all ingredients together in a mixing bowl, until smooth. Pour into each mini muffin pan until ¾ full.

Place in CVap set to 200 + 0 for 5-7 minutes. Remove and cool. Serve warm in CVap set to 130 + 0.

 

Heirloom Tomato Salsa:

  • 4 Heirloom Tomatoes (diced)
  • 2 Tbsp Honey
  • 1 Tbsp Red Sweet Thai Chili Paste
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Stir ingredients together, bring to boil, and cool.

Place a spoonful of salsa onto goat cheese tartlet prior to service.

Celebrate Cinco de Mayo and Derby Day with Carnitas!

I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? This year Cinco de Mayo and the Kentucky Derby fall back-t0-back on May 5 and 6. Celebrate both with a delicious Mexican recipe.

I have a group of friends I meet every Sunday at our local South of the Border establishment for lunch and a margarita or three (If I’m being honest, the food is decent, but the margaritas are the real draw!). I decided to mix it up and order one of my favorite traditional Mexican dishes: carnitas. They were less than spectacular, and I asked my friend Sergio why he thought they weren’t very good. He replied that too many people really only want fajitas on the hot plate, and this restaurant’s preparation just wasn’t traditional. To be fair, one look around the room proved that he was right. It looked like a sauna with the steam rising from every table. I was a victim of demand.

I wasn’t about to settle for this disappointment, however. Carnitas are a staple of Mexican cuisine and I mean, c’mon, it’s pork! I decided to take matters into my own hands. There are many ways to prepare carnitas, but traditionally it is shoulder meat (or leftover parts of a butchered hog) slow braised for several hours in pork lard confit style. Once the pork has been broken down enough, it is taken out and either pulled apart or cut into cubes. It then goes back into the lard with the heat turned up, and is fried to add texture. There are many twists and variations of this dish, and the part of the country you are in usually defines what ingredients and flavors your carnitas might have. For this recipe, I’m combining the old with the new and adding a splash of CVap®.

Ingredients

  • 2 lbs. pork shoulder, cut into 1″ cubes
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 2 small bay leaves
  • 1 cinnamon stick
  • ½ orange
  • ½ lime
  • ½ medium onion
  • ½ Mexican beer, preferably dark
  • Fresh cilantro
  • 2 lbs. lard or cooking oil

Instructions

In a large vacuum or re-sealable bag, combine all ingredients.

carnitas ingredients
Carnitas ingredients.

 

carnitas ingredients in bag
Carnitas ingredients in bag

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place bag in CVap Cook/Hold oven at the settings below. Drink the other half of your Mexican beer!

CVap Cook/Hold settings

High Yield Mode:  OFF

Doneness:  178

Browning:  0

Time:  8 hours

 

When the timer goes off, pull the bag out of the CVap oven and separate the pork cubes from the other ingredients.

cooked cubed pork
Cooked cubed pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat lard or oil in a fryer or large pot on the stove to 350°F (or medium-high heat). Carefully drop the cubes into the oil and let fry until golden brown, about one minute.

carnitas fryer
Ready for the fryer.
frying carnitas
Frying the cubed pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now comes the tricky part: eat the carnitas! I usually enjoy them over a bed of rice and beans, with a little salsa on top. I also like them in a corn tortilla with diced onions, cilantro, and freshly squeezed lime. Then again, sometimes I just eat them right out of the pot because it’s fried pork and I’m impatient. There is no right or wrong here, just enjoy!

fried pork piecesFried pork pieces

 

About the Author

Corey Ainsworth
Corey Ainsworth

Corey Ainsworth is Winston Foodservice’s Regional Sales Manager for the Southeastern US.

Prepare in the PM for Perfect Porchetta

If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap.

Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook/Hold ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked pair of CVap Cook/Holds, producing a variety of dishes for their prepared foods section. He also roasts deli meats in the CVap, increasing yield and maximizing profits (who doesn’t want versatility and extra profit?).

A great example of Chef Velletutti’s creativity is an amazing Porchetta using two bellies and a pork loin. This produces a succulent, appealing Porchetta that flies off the shelves – and most of the work is done overnight! This recipe was prepared at their Wallington, New Jersey store.

Prepare your Porchetta as normal with your favorite herb/spice rub. Tie it up and put it in the CVap Cook & Hold Oven. Set the oven to a Doneness setting of 144, and a Browning level of 2. Set the timer for 15 hours. Walk away and let the CVap do its thing.

 

 

 

 

 

 

 

The next morning the Porchetta will be perfectly cooked. It only needs a little finishing to perfect it. A nice texture and a beautiful browning are achieved by finishing in a convection oven at 475 F degrees for 12 minutes. Blast chill it, and slice it up.

 

 

 

 

These portions have been a hit with customers, and Inserra will now regularly include this Porchetta as a regular item in the rotation of the prepared foods case.

A St. Patrick’s Day Treat – CVap Corned Beef!

We examined corned beef brisket with two different settings that yielded two very different results.

Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded texture or sliced. We tested to determine the ideal settings for both.

The recipe is straightforward. We used pickling spice and water to brine to briskets for several hours; and then cooked them in the brine.

 

 

 

 

 

The brisket that was ideal for shredding was cooked in a CVap Cook & Hold Oven at 190 + 4 for 11 hours.

 

 

 

 

 

The brisket that sliced beautifully was cooked in a CVap Cook & Hold Oven at 135 + 1 overnight.

 

 

 

 

 

Both results had phenomenal flavor and tenderness, so it really came down to personal preference, whether you wanted it shredded or sliced.

Speaking of how to serve it…

Corned beef is a St. Patrick’s Day staple, but that doesn’t mean you can’t enjoy it year-round! Take a departure from the traditional Reuben or corned beef sandwich by trying a couple of alternative combinations:

  • Corned beef, kimchi, and mayo mixed with Sriracha or your favorite chili paste, served on rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
  • Corned beef, horseradish slaw with Fuji apples, and smoked Gouda, served with Dijon mustard on marbled rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
  • Corned beef, havarti, Dijon mustard, and sautéed or grilled onions, piled on pumpernickel rye bread and finished on a Panini grill.

Keep in mind there are more ways to serve corned beef than between two slices of bread:

  • Corned beef hash with scrambled or poached eggs and toast points.
  • Corned beef and mashed potatoes with parsley or dill, and braised cabbage.
  • Corned beef (chopped), peas, Alfredo-type pasta sauce on fettuccine.
  • Corned beef (chopped), bitter greens, and Fuji apples, served with cider vinegar/grainy mustard dressing.
  • Of course, for us, a classic sandwich of tender CVap corned beef, Swiss cheese, cabbage or coleslaw, and spicy mustard on rye bread equals happy campers!

What’s your favorite way to enjoy corned beef? Please share with us on Facebook or Twitter, or leave your comments below!

A Special Louisville Endeavor

Last Tuesday we had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from 10 countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as other business leaders, involved in the industry. The tour provided an opportunity for these industry icons to deliver firsthand knowledge to Endeavor Entrepreneurs about scaling up, going big, and winning in the industry.

Winston Industries own Chef Barry Yates partnered with Chef Space Louisville’s original kitchen incubator to demonstrate how community leaders can partner to accelerate others ideas.  Barry demonstrated   CVap Staged New York Strip in the newly equipped Jays 120 space at the west Louisville incubator.  CVap staging is a technique that allows QSR operators to drastically reduce service times while maintaining extraordinary food quality.  One of the aspects we loved about this event is that guests were able to get an up close and hands on feel for how CVap technology can optimize their kitchen operations.  Great food fast every time!

“Winston Industries, building on its entrepreneurial legacy, was a natural partner for the tour,” says Barry Yates, “innovation and ideas are in our DNA.” he continued.  Winston Industries has expanded into four different divisions specializing in foodservice, manufacturing, electronics and ventures- to perpetuate our entrepreneurial spirit and to provide the opportunity for others to do the same.

Thank you Endeavor and Chef Space for allowing us to participate in the tour.  We’ve already received great feedback from attendees and can’t wait to do more of these events in the future! If you would like to learn more about Winston Industries or have an hands on entrepreneurial experience of your own, schedule your CVap demo and cook with us! Visit our website for more info or call 502.495.5400

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CVap Ribs Smoked on a Green Egg

How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or St. Louis Style? Dry rub? Saucey? Grilled, baked, boiled – don’t even go there! Oh My!  Between the questions and the debate almost everyone has an opinion on how they like their ribs. Here is my new favorite recipe that includes smoking and CVap cooking, blending a combination of techniques to get ribs that I am proud to share.

image1 (2)I have made numerous different dry rub recipes, tried store bought and then found a recipe that has become my go to! It is Meathead Memphis Rub and it will make your ribs OUT OF THIS WORLD! I Started using this dry rub a few years back and haven’t changed since.

Next, go with your favorite rib, I’m using St. Louis style. Trim excess fat and shiny membrane from the back of the rib. Using a paper towel to pull off the silver skin makes the job easier.

Generously cover ribs with Meathead Memphis Rub.

Time to start your smoker! I’m using a Green Egg. Light high quality lump charcoal and bring the smoker to 225-250 degrees. For this recipe, I like a mix of Hickory and Apple wood. Add whichever wood chunks you prefer and let’s get smokin!  Once smoke is billowing out, add the ribs. Cook for 2 1/5 hours on the smoker.  Add wood chunks as necessary.

I have found that smoking ribs for 4 hours can end up with a dry rib. After the smoke, I move the ribs to CVap for the perfect balance of smoke, bite and tenderness. Cook in CVap for 1.5 – 2 hours at 180 degrees Food Temperature and +40 Food Texture (Browning).

CVap has the ability to precisely finish cooking. Winston CVap Cook and Hold for 1½ to 2 hours at 180d Food Temperature and +40 Food Texture (Browning).

Oh, look at the bark! Tender moist ribs, still with a little bite.  YUM!image11 (2)image13

After CVap cooking, place the ribs on foil,
top with drizzle of local honey and a few tablespoons of butter.  Put back on 350 degree grill to heat through and to melt the butter and honey.  Serve now.  If you like sauced, sauce on grill, flip and sauce other side.

If you want to serve the next day, after CVap chill and reheat the next day following the above grill instructions.

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One sauced, one not.  We are here to please all rib lovers!

 

CA8509 Low Power Thermalizer Oven

The CVap Thermalizer Oven CA8509 is a workhorse, in half the space of a full size cabinet. The powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Perfect for schools and cafeterias, where speed and food quality are priorities. The CA8509 has an 8-channel pre-programmed and programmable control to store your favorite recipes. Five adjustable rack supports hold five sheet pans or ten steam table pans. A built in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility.

CAT529 Thermalizer Oven

The CVap Thermalizer Oven CAT529 is a high production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.

CAT522 Thermalizer Oven

The CVap Thermalizer Oven CAT522 is a high-production model, perfect for schools, cafeterias, or any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. The CAT522 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Its 22 cu. ft. (.66 cu. M) capacity, with 14 adjustable rack supports, holds 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for ease of mobility.

CAT509 Thermalizer Oven

The CVap Thermalizer Oven CAT509 is a workhorse in a smaller package. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It is perfect for schools and cafeterias where speed and food quality are priorities. A half-size cabinet, the CAT509 has 9 cu. ft. (.27 cu. M) of holding space and five adjustable rack supports which can accommodate five sheet pans or ten steam table pans. An 8-channel electronic pre-programmed and programmable control stores your favorite recipes. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT509 or CAT509/HA4507.

CAT507 Thermalizer Oven

The CVap Thermalizer Oven CAT507 features powerful heaters that quickly re-therm foods to serving temperature, while maintaining food quality. At 7 cu. ft. (.21 cu. M) of holding space, it is perfect for schools and cafeterias where speed and food quality are priorities, but space is limited. The CAT507 has an 8-channel electronic pre-programmed and programmable control to store your favorite recipes. The four adjustable rack supports accommodate four sheet pans or eight steam table pans. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT507, CAT507/CAT509, or CAT507/HA4507.

CAC522 Cook/Hold Oven

The CVap Cook/Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook and hold cabinet, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CAC509 Cook/Hold Oven

The CVap Cook/Hold Oven CAC509 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Ideal for QSRs, full-service restaurants, B&I facilities, or any operation that prepares ahead for busy periods. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The five adjustable universal rack supports hold five sheet pans or ten steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides even distribution of vapor heat. Auto water fill comes standard thus eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in a stacked unit: CAC507 / CAC509.

CAC507 Cook/Hold Oven

The CVap Cook/ Hold Oven CAC507 cooks to precise doneness, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Since it fits beneath standard counters, it is ideal for operations that need a full-service oven but are limited in space. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The four adjustable universal rack supports hold four sheet pans or eight steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in stacked units: CAC507/CAC507, CAC507/CAC509, or CAC507/HA4507.

CAC503 Cook/Hold Oven

The CVap Cook/Hold Oven CAC503 puts a lot of cooking power in a small package. Cooks to perfection, then switches automatically to hold mode until you are ready to serve. Delivers uniform doneness and higher yields. This model fits under the counter, ideal for operations with space limitations. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The five adjustable universal rack supports hold four half sheet pans or four steam table pans. Built in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

HA4522 Holding Cabinet

The CVap Holding Cabinet HA4522 combines large capacity with superior food temperature and texture control. Our most popular model, the 22 cu. ft (.66 cu. M) holding capacity is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. A built in fan provides precise and consistent temperature management. Sits on 3″ (76mm) casters for ease of mobility. A vital tool in any high-volume kitchen.