December 15, 2011
These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.
Recipe at: http://www.ciaprochef.com/grapes/video15.html
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December 15, 2011
Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups.
Recipe at: http://www.ciaprochef.com/grapes/video19.html
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December 15, 2011
All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids already like. This more healthful and child-friendly chicken and red grape pizza is a great “stealth health” idea for your kids menu.
Recipe at: http://www.ciaprochef.com/grapes/video18.html
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December 15, 2011
Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Recipe at: http://www.ciaprochef.com/grapes/video17.html
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December 15, 2011
Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.
Recipe at: http://www.ciaprochef.com/grapes/video16.html
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December 14, 2011
With customers seeking novelty on the bar menu, this blueberry margarita is a fun play on an old favorite. This margarita is made with orange juice, lime juice, muddled blueberries and of course tequila. Chef Scott Samuel notes, "Add an acid to blueberries and you get a beautiful pink-to-magenta color that happens naturally. In fact, if you have a blueberry mixture that's gray or lavender, it means the pH of the environment is too basic. Add a bit of acid to brighten it up."
Recipe at: http://www.ciaprochef.com/blueberries/recipe14.html
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December 14, 2011
From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse and a lot more inventive. The "bar chef" movement has put the spotlight on the cocktail provider and challenged modern mixologists to get creative. This Blueberry Lavender Fizz is a refreshing and unique beverage option to offer your customers. You can add a shot of gin to make this into a cocktail.
Recipe at: http://www.ciaprochef.com/blueberries/recipe13.html
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December 14, 2011
Today's young people are seeking new flavor experiences and love sharing finds, such as a bar serving custom-made drinks. With or without alcohol, today's most memorable beverages offer excitement, color and adventure. This Blueberry Ginger Soda is a delicious, refreshing and unique beverage that is great for brunch or a bar menu. The blueberries add a beautiful color and sweet tart flavor counterbalanced by the fresh ginger’s heat and spice.
Recipe at: http://www.ciaprochef.com/blueberries/recipe12.html
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December 14, 2011
On a warm summer day, this Blueberry and Mint Spritzer is just the ticket to refreshment. The blueberries bring a contemporary edge and beautiful deep purple color to the beverage. This bright color is maintained by adding lime juice. Without the addition of an acid, it becomes too basic and turns a gray or lavender color. Adding a splash of vodka makes this a unique cocktail for adults.
Recipe at: http://www.ciaprochef.com/blueberries/recipe11.html
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December 14, 2011
Chef Scott Samuel’s Chilled Blueberry Soup with Lemon Sorbet, is an elegant and contemporary dessert concept. He notes, "Lemon sorbet is excellent with this chilled blueberry soup, but if you're purchasing sorbet, try mango or coconut are good options too."
Recipe at: http://www.ciaprochef.com/blueberries/recipe10.html
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December 14, 2011
This traditional upside-down cake seems up-to-date when made with blueberries. It's like they came from Grandma's kitchen but from a Grandma with an eye for trends. Polenta and applesauce in the batter give this Blueberry Upside-Down Cake more healthful credentials.
Recipe at: http://www.ciaprochef.com/blueberries/recipe9.html
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December 14, 2011
Blueberries may be an all-American fruit, but they sure love to travel. The dynamic little berries mingle well with the bold global flavors that diners crave today. Chef Scott Samuel notes, "You can't go wrong with a combination of sweet, spicy and salty. Blueberry-Peach Salsa plays off perfectly against the spicy-salty chicken. The salsa is great with pork or grilled salmon with a spicy rub. The blueberries give you big bursts of flavor that you don't get from most other fruits."
Recipe at: http://www.ciaprochef.com/blueberries/recipe8.html
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December 14, 2011
This gluten-free pork entrée is a wonderful comfort food served with a side of fresh and bright watercress salad. The Wild Rice-Dried Blueberry stuffing also works well as a side dish and makes a delicious stuffing for turkey.
Recipe at: http://www.ciaprochef.com/blueberries/recipe7.html
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December 14, 2011
This sandwich features two all-American ingredients: turkey and blueberries. Instead of the traditional turkey with cranberry sauce combination, this sandwich pairs turkey with a blueberry chutney. The chutney adds a nice bite to the sandwich and is cooked down for 15 minutes with cinnamon and orange juice. The chutney also goes well with halibut, duck, pork, or as a side on a cheese plate.
Recipe at: http://www.ciaprochef.com/blueberries/recipe6.html
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December 14, 2011
This is a delicious, fresh and light salad, perfect for a hot summer meal. The peppery arugula plays well with the sweet blueberries, and the salad is dressed with a unique orange-vanilla vinaigrette that customers will be eager to try.
Recipe at: http://www.ciaprochef.com/blueberries/recipe5.html
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December 14, 2011
Blueberries may be an all-American fruit, but they are the perfect addition to this healthy, Mediterranean-inspired salad. The blueberries add beautiful color and sweetness to the nutty farro, while the apples and celery add a nice crunch. This vegetarian whole-grain salad makes for a hearty lunch or side-dish.
Recipe at: http://www.ciaprochef.com/blueberries/recipe4.html
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December 14, 2011
Blueberry yogurt parfait is a great choice for customers on the run. You can assemble the parfaits in clear, recyclable cups so diners can see the beautiful layers: granola, vanilla yogurt and blueberries. Mix it up by adding chopped peach plus coconut to the blueberries. Instead of granola, try crisp cereal or crushed graham crackers.
Recipe at: http://www.ciaprochef.com/blueberries/recipe3.html
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December 14, 2011
Blueberry muffins are a classic American breakfast that everybody loves. These muffins are made with a healthy twist by using almond flour, whole-wheat flour and olive oil in place of some of the butter. Chef Scott Samuel offers this tip: "In muffins, fresh and frozen blueberries can easily sink to the bottom and also tend to explode when they get hot. This can be avoided by substituting sugar-infused blueberries because they remain suspended in the batter during baking and maintain a more structured texture than their fresh or frozen counterparts."
Recipe at: http://www.ciaprochef.com/blueberries/recipe2.html
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December 14, 2011
These crêpes have a balance of flavors that play deliciously well together: Sweet tart blueberries, creamy ricotta and mascarpone, floral vanilla, bright orange zest and spicy cardamom. The crêpes can be served as an elegant dessert or even a breakfast paired with a side of fruit.
Recipe at: www.ciaprochef.com/blueberries/recipe1.html
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February 23, 2011
Many of the world’s leading chefs and restaurants are from Spain. Spain’s impact has spread beyond professional kitchens. The Culinary Institute of America has designed a website intended to be a comprehensive resource for anyone interested in Spanish food and wine. We hope you’ll visit often. http://www.worldsofflavorspain.com/
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