Chef’s Corner #9 – Game Day Bites!

Chef's Corner - Game Day Bites-min

Welcome to another addition of Chef’s Corner Smart Flour Fans!! With Labor Day weekend upon us and football in the air, there is no better way to celebrate than gathering the friends around some great food. We will be using our Ancient Grain Pizza Crust in a couple of different ways towards this week’s creations.

I have some great finger food lined up that I’m sure you will find challenging, but also exciting at the same time. So set that TV to your favorite football game, call the friends & family over and whip up some of these tasty snacks for everyone to enjoy!!

Have a great Labor Day Weekend everyone! Food is Life, Enjoy It!

Your friend in the kitchen,

Chef Kent

Game Day Bites

Smoked Chicken & Sweet Corn Quesadilla

Equipment Needed:

Cutting Board, medium size

Measuring Cups

Measuring Spoons

Tongs

Thin Blade Knife

Chef’s Knife

Mixing Bowl, large

Rubber Spatula

Sauté Pan, 12 inch

Ingredients:

Ancient Grain Pizza Crust, 9”                                                                 2 each

*Smoked/Grilled Chicken Meat, roughly chopped                           all from smoking/grilling

Grilled Onions, roughly chopped                                                         ¼ cup

Sweet Corn, kernels removed, pan roasted                                        2 ears

Green Onions, thinly sliced                                                                   ¼ cup

Monterey Jack Cheese, Grated                                                             2 cups

Queso Fresco Cheese, crumbled                                                           1 cup

Cilantro, chopped                                                                                    ¼ cup

Sweet Baby Ray’s Bbq Sauce                                                                 2 Tablespoons

Kosher Salt                                                                                               ¼ teaspoon

Fresh Ground Black Pepper                                                                  ¼ teaspoon

Grapeseed Oil (for sautéing)                                                                  1 cup

Procedure:

  1. Pull the Ancient Grain pizza crusts from the freezer to thaw.
  2. Using the large mixing bowl, add all of the remaining ingredients and using the rubber spatula gently fold together until completely incorporated.
  3. Place the mixing bowl into the refrigerator to chill while working on the crust.
  4. Once thawed and using a thin blade knife, cut the crust in half.
  5. Slice each piece in half lengthwise, resulting in 8 half pieces.
  6. On a clean surface place 4 halves of the pizza crust.
  7. Evenly distribute the filling between the 4 halves and top each the remaining pizza crust halves (you should have 4 assembled halves at this time)
  8. Gently press down on each assembled quesadilla with the palm of your hand.
  9. Using the 12” sauté pan, add 2 Tablespoons of grapeseed oil on place onto medium heat.
  10. Once hot, add 2 halves each at a time and cook until golden brown on each side.
  11. Remove the finished quesadilla from the pan, slice into the desired number of portions and serve

Black Beans Cakes

Equipment Needed:

Baking Sheet, small, 2 each

Colander, small

Measuring Spoons

Measuring Cups

Mixing Bowl, medium

Rubber Spatula, medium size

Fork, large

Tongs, small

Cutting Board, medium

Paring Knife

Chef’s Knife

Sauté Pan, large

Ingredients:

Black Beans, canned, rinsed & drained                                          1 each

**Red Onion, grilled, finely chopped                                             ¼ cup

***Roasted Yellow Bell Pepper, finely diced                                 ½ cup

***Roasted Red Bell Pepper, finely diced                                      ½ cup

****GF Breadcrumbs                                                                          ¼ cup

Roasted Garlic Oil                                                                               2 Tablespoons

Kosher Salt                                                                                           ¾ teaspoon

Fresh Ground Black Pepper                                                              ½ teaspoon

Ground Cumin Seed                                                                           ½ teaspoon

Smoked Paprika                                                                                  ¼ teaspoon

Cilantro Leaves, rough chopped                                                      ¼ cup

Grapeseed Oil, for browning only                                                    ½ cup

Procedure:

  1. Place the drained black beans into the medium sized mixing bowl and using a large fork, roughly mash the beans.
  2. Add all of the remaining ingredients and using the rubber spatula, gently fold together until fully incorporated.
  3. Place the mixing into the refrigerator and allow to chill for 1 hour.
  4. Remove the mixing bowl from the refrigerator and form the black bean mixture into round disks about 2 inches wide and 1 inch in thickness.
  5. Place the formed cakes onto the small baking sheet and place into the refrigerator to chill for 1 hour.
  6. Using the large sauté pan add 2 tablespoons of grapeseed oil and place onto medium-high heat.
  7. Once the oil is hot, place the formed cakes into the sauté pan and cook until golden brown, turn the cake over and repeat the process.

Note: Be careful not to overfill the sauté pan when browning the cakes, there should be a minimum distance of 1 inch between each cake.

  1. Remove the finished cakes from the pan and place onto the small baking sheet to cool.
  2. Remove the sauté pan from the oven and wipe clean before beginning the next round.
  3. Repeat steps 6 through 9 until all the cakes have been browned.

Yield: 12 to 14 cakes

Roasted Poblano-Chorizo Queso served with Ancient Grain, Tex-Mex Chips

Equipment Needed:

Cutting Board, medium size

Chef’s Knife

Paring Knife

Measuring Cups

Measuring Spoons

Rubber Spatula, high temperature

Sauté pan, medium size

Sauce Pot, 2 ½ quart

Ingredients:

*****Ancient Grain, Tex-Mex Chips                                   As many as you want! 🙂

Unsalted Butter                                                                      2 Tablespoons

Fresh Garlic, minced                                                             1 Tablespoon

Kosher Salt                                                                              ¼ teaspoon

Heavy Cream                                                                           1 ½ cups

Monterey Jack Cheese; grated                                             6 cups

Fresh Ground Black Pepper                                                 ¼ teaspoon

Grilled Onion, small dice                                                      ½ cup

Poblano Pepper, small diced                                               1 each

Chorizo, casing removed, crumbled                                  1 pound

Grapeseed Oil                                                                        1 teaspoon

Procedure:

  1. Using the medium sauté pan, add the grapeseed oil and place onto medium heat.
  2. Once hot, stir the crumbled chorizo and cook while stirring occasionally until lightly browned.
  3. Remove the sauté pan from the stove and allow to cool.
  4. Using the 2 ½ quart sauce pot, add the unsalted butter and place on low heat.
  5. Once the butter has melted, increase the heat to medium.
  6. Stir in the garlic and cook while stirring until golden brown.
  7. Stir in the heavy cream, salt and allow the mixture to come to a boil.
  8. Reduce the heat to low and simmer for 2 minutes.
  9. Stir in the grated cheese until melted.
  10. Increase the heat to medium, stir in the grilled onions, Poblano pepper, Chorizo, black pepper and allow the mixture to come to a simmer while stirring occasionally.
  11. Once the mixture has reached a simmer, stir well and serve immediately.

Yield: 1 ½ quarts

______________________________________________________________________________________________________________________________________

*Chipotle Smoked Chicken

Equipment Needed:

Cutting board, medium size

Chef Knife

Microplane

Measuring Cups

Measuring Pitcher

Mixing bowl, large

Tongs

Small Sheet Pan

Vertical Grill/Smoker

Small Cooling Grate

Ingredients:

Chicken Breast Meat, skinless                        ¾ pound

Chicken Thigh Meat, skinless                         ¾ pound

Cholula Chipotle Hot Sauce                            ½ cup

Vegetable Oil                                                       ¼ cup

Lime, zested                                                         1 each

Charcoal Briquettes, self-lighting                   6 pounds

Mesquite Wood Chips                                        2 quarts

Tap Water                                                             1 gallon

Procedure:

  1. Using the large mixing bowl add all of the ingredients and mix well until chicken meat is completely coated with marinade.
  2. Place the mixing bowl of chicken into the refrigerator and allow to stand for 6 hours.
  3. At the end of the 5th hour of marinating, begin prepping the smoker.

Smoking:

  1. Using a two-gallon container combine the Mesquite wood chips and the tap water (once the wood chips are in the water cover with a towel, this will keep the wood chips submerged in the water).

Note: This above step will need to be done 24 hours in advance of smoking the chicken.

  1. Using a basic vertical cooker/smoker remove the charcoal pan and fill with 6 pounds of charcoal and then arrange into a pyramid shape.
  2. Remove the water pan and fill halfway with tap water.
  3. Return the charcoal pan back to the smoker and light the charcoal.
  4. Allow the charcoal to burn down until all of the briquettes are white in color.
  5. Once briquettes are white in color evenly distribute in the bottom of the pan.
  6. Drain the water off of the Mesquite chips and then evenly distribute them across the briquettes.
  7. Return the water pan back to the smoker along with the two grill grates.
  8. Place the top back onto the smoker and allow the smoke to begin.
  9. Once you are able to see the smoke in abundance remove the top and arrange the chicken breast and thigh meat onto the top grill grate leaving two to three inches in between each for smoke circulation.
  10. Return the top to the smoker and smoke for 60 to 90 minutes.

Note: During the smoking process your heat should be in the 225-degree range and visually you should be able to see a steady stream of smoke coming from the unit. It may be necessary to stir the charcoal/woodchip mixture at the 30-minute mark if the smoke begins to slow down. If the temperature begins to rise sprinkle a small amount of cold water onto the charcoal.

  1. Remove the chicken meat from the smoker, place onto the small cooling grate and allow to rest for 10 minutes.
  2. While the chicken is resting pre heat the grill on medium-high.
  3. Once hot, place the chicken meat onto the grill and mark nicely on each side.
  4. Remove the chicken from the grill and allow to cool before using.

______________________________________________________________________________________________________________________________________

**Grilled Red Onions

Equipment Needed:

Cutting Board

Paring Knife

Chef’s Knife

Mixing Bowl, medium sized

Measuring Spoons

Tongs

Baking Sheet, small

Ingredients:

Red Onion, medium sized                                      2 each

Grapeseed Oil                                                           1 Tablespoon

Kosher Salt                                                               ¼ teaspoon

Fresh Ground Black Pepper                                  ¼ teaspoon

Procedure:

  1. Preheat the grill on medium.
  2. Using a Chefs’ knife, trims both ends of the red onions and discard.
  3. Using the paring knife, make a small cut the length of the onion and remove the first layer.
  4. Using the Chefs’ knife, slice the onions into ½” pieces.
  5. Remove any green (sprouted) areas from the center of the slice, then separate into individual rings and place into the medium mixing bowl.
  6. Add the grapeseed oil, kosher salt, fresh ground black pepper and toss well until the onions are thoroughly coated with oil and seasoning.
  7. Place the sliced onions on to the hot grill making sure not to overlap any of the rings.
  8. Grill while turning occasionally until the onions have taken on nice char marks and are tender to the touch.
  9. Remove the onions from the grill and place onto a baking sheet to cool.

______________________________________________________________________________________________________________________________________

***Oven Roasted Sweet Peppers

Equipment Needed:

Baking Sheet, small

Measuring Spoons

Mixing Bowl, small

Tongs, small

Cutting Board, small

Paring Knife

Chef’s Knife

Plastic Wrap, small roll

Airtight Container, small

Ingredients:

Red Bell Pepper                                               1 each

Yellow Bell Pepper                                          1 each

Grapeseed Oil                                                   ½ teaspoon

Procedure:

Preheat the oven to 425 degrees if conventional and 400 degrees if convection.

  1. Place the bell peppers upright onto the small baking sheet.
  2. Rub the peppers with the ½ teaspoon of Grapeseed oil.
  3. Place the oiled peppers into the preheated oven and roast for 20 to 25 minutes or until the skins have blistered.
  4. Remove the baking sheet from the oven and transfer the roasted peppers into the small mixing bowl.
  5. Cover the mixing bowl tightly with the plastic wrap and allow to stand at room temperature for 15 minutes.

Note: Covering the peppers for a period of time will allow steam to build between the skin and the meat allowing the pepper to be peeled much easier.

  1. Transfer the roasted peppers from the bowl to the cutting board and using your fingers remove the skin from each pepper.
  2. Using the paring knife make a cut down the length of each pepper.
  3. Open the pepper up, remove the top along with the seed pod and any additional seeds.
  4. Once again using the paring knife, remove the white ribs that run the length of the pepper.
  5. Using the Chef’s knife make a cut across the pepper and then cut ¼” strips from the two pieces.
  6. Place the cut strips into the airtight container and refrigerate until needed.

Yield: 1 Cup

Shelf Life: 3 days

______________________________________________________________________________________________________________________________________

****GF Bread Crumbs

Equipment Needed:

Small Food Processor

Small Airtight Container

Ingredients:

Smart Flour Foods 9” Ancient Grain Crust                            2 each

Procedure:

  1. Pre the oven to 225 degrees.
  2. Once pre heated, place the two crusts side by side on the top rack.
  3. Bake the crusts for 2 hours.
  4. Remove the crusts from the oven and allow to cool at room temperature.
  5. Once completely cooled, begin breaking the crusts into small pieces.
  6. Place the broken pieces into the food processor and process until finely ground.
  7. Remove the ground mixture from the food processor and transfer into an airtight container until needed.

Yield:1 ½ cups

______________________________________________________________________________________________________________________________________

*****Tex-Mex Chips

Equipment Needed:

Cutting Board, medium size

Thin Blade Knife

Mixing Bowl, small

Sauce Pot, 3 quart

Tongs

Kitchen cloth, clean

Ingredients:

Ancient Grain Pizza Crust, 9”                              1 each

Ground Cumin Seed                                             2 Tablespoon

Ground Coriander Seed                                       2 Tablespoon

Dark Chili Powder                                                 1 Tablespoon

Kosher Salt                                                              ½ teaspoon

Fresh Ground Black Pepper                                 ½ teaspoon

Peanut Oil, for frying                                              1 quart

Procedure:

  1. Using the small mixing bowl, add the cumin, coriander, chili powder, kosher salt, black pepper and mix well until fully incorporated, set aside.
  2. Pull the Ancient Grain pizza crusts form the freezer to thaw.
  3. Once thawed and using a thin blade knife, cut the crust in half.
  4. Slice each piece in half lengthwise, resulting in 4 half pieces.
  5. Slice each half into 8 pieces.
  6. Using the 3-quart sauce pot, add the peanut oil and place on medium heat.
  7. Bring peanut oil to a temperature of 350 degrees, adjust the heat to hold the temperature.
  8. Carefully begin adding the cut chips to the peanut oil 5 to 6 pieces at a time.
  9. Gently stir the chips while frying until golden brown in color.
  10. Gently remove the chips from the oil and place onto a clean cloth for cooling and excess oil absorption.
  11. Evenly season the chips with the cumin and coriander mixture and serve.