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Services - Culinary
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Food that starts with a chef is excellent because: They understand the mechanics of good taste. They are skilled in the art of flavor balance.. They leverage the entire playing field of flavor, texture and appearance. Here are a few delectable examples from our Culinary Staff that reflect some of today's product and flavor trends. |
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| Grand Newburg Glazed Whitefish | |
| .. With its velvety texture and luxuriously rich taste, this Grand Newburg glaze is sure to earn you waves of applause. For the commercial version, call Newly Weds® Foods. |
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| 1 Tbl. Unsalted Butter 1 Tbl. Carrot, minced 1 Tbl. Celery Stalk, minced 1 Oz. Cooking Sherry 1 Oz. Madeira Wine 1/2 Cup Prepared Lobster (or Vegetable) Broth 1-2 Cups Lobster Meat, cooked and chopped |
2 Oz. Heavy Cream 1 Tbl. Tomato, diced 1 Tsp. Parsley, minced 1/4 Tsp. Salt Pinch White Pepper 2 Whitefish Fillets |
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| Melt butter in saucepan. Add carrot and celery; cook briefly. Stir in sherry and madeira; simmer until reduced by half. Add broth and continue reducing to 1/4 cup. Add cream and continue reducing until glaze lightly coats the back of a spoon. Remove glaze from heat and add lobster, tomato and parsley. Season with salt and pepper. Set aside and keep warm. Saute fish fillets. Bring reserved glaze to a boil, then pour over fillets. Serves 2-4. | |
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| Chipotle Sizzlin' Grill-Strips | |
| .. With a smoky-sweet, spicy flavor that could only come from varietal chipotle peppers, this Gold Standard recipe turns any cut of beef into a sizzlin' treat! Call Newly Weds® for the commercial version. |
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| 3 Strip Steaks (approx. 1 lb. each) 12 Chipotle Peppers, canned 1/2 Cup Lemon Juice, fresh squeezed 1 Tsp. Salt |
1 Tsp. Ground Black Pepper 1 Tsp. Garlic Powder 1-1/2 Tbl. Sugar 1 Cup Vegetable Oil |
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| Combine all ingredients in a blender. Blend until smooth. Place steaks in marinade (1/2 cup for each steak). Tenderize both sides of meat with a fork. Let stand in refrigerator 6-8 hours. For a more intense flavor let stand overnight. Grill to desired doneness. Serves 3-5. | |
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| Carolina Golden Barbecue | |
| .. Pork chops and sweet, tangy mustard sauce harmonize marvelously in this authentic recipe from the backwoods of South Carolina. For the commercial version, call Newly Weds®. Y'all eat happy, hear? |
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| 3 Tbsp. Dijon Mustard 3 Tbsp. Honey 1 Tsp. Maple Syrup 1 Tbsp. Corn Syrup 1 Tbsp. Light Brown Sugar 1 Tsp. Tomato Paste |
1/2 Tsp. Molasses 2 Tsp. White Vinegar 1/4 Tsp. Salt 1/4 Tsp. Onion Powder 1/4 Tsp. Garlic Powder 1/4 Tsp. Poppy Seeds |
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| Combine all ingredients and whisk vigorously until evenly dispersed. Marinate 4 pork chops or 4 portions of chicken (breast or bone-in) for at least 1 hour. Grill, basting occasionally until golden brown. Serves 2-4. | |
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| Calypso Grilled Shrimp | |
| .. With its delicate balance of mango, melon and chili peppers, this shrimp's spicy-sweet coating will convey your tastebuds to the West Indies. For the commercial version of this Gold Standard recipe, call Newly Weds®. |
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| 1 Large Mango, diced 4 Tbsp. Large Red Bell Pepper, diced 1 Tbsp. Cilantro, chopped 1 Cup Pineapple Juice 2-1/2 Tbsp. Sugar 1/4 Tsp. Cayenne Pepper |
6 Tbsp. Corn Syrup 3/4 Cup Brown Sugar, light 2 Tbsp. Vinegar, white 1-1/2 Tsp. Salt 1 lb. Large Shrimp, peeled/deveined |
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| Combine all ingredients except shrimp in a blender, setting aside 1/2 cup of diced mango and 2 tablespoons of diced red pepper. Puree for approximately 4-5 minutes or until smooth. Remove from blender and mix in the diced mango and red pepper. Generously apply mixture to shrimp or let shrimp marinate in mixture for 6 hours. Place shrimp on skewers and brush with mixture before grilling. Remaining mixture may be served as a dipping sauce or brushed on after grilling. Makes 8-10 Calypso kabobs. | |
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| Chipotle Chili | |
| .. Zesty chipotle peppers simmered with a few special touches make my chili recipe a definite "Gold Standard." For the commercial version, call Newly Weds®. ¡Buen gusto!. . |
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| 1 lb. Ground Sirloin Half 15 oz. can Tomato Sauce 1 15 oz. can Tomato, diced 1 15 oz. can Black Beans 1 15 oz. can Kidney Beans Half 6 oz. can Tomato Paste 1/2 Cup Celery, chopped 1/2 Cup Red Onion, chopped 1/2 Cup Red Bell Pepper, chopped 1/2 Cup Green Bell Pepper, chopped |
3 Cloves Garlic, minced 2-1/4 Tbsp. Canned Chipotle Peppers, chopped 1/2 Cup Beer 2 Tbsp. Brown Sugar 2 Tsp. Mustard Powder 2 Tsp. Salt 1/2 Tsp. Black Pepper,.ground 1 Tsp. Cumin |
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| Sauté ground sirloin. Add celery, onion, peppers and garlic, then cook until tender. Add remaining ingredients and mix well. Cover and simmer 2-3 hours, stirring occasionally. Garnish with diced fresh peppers, tomato and green onion. Serves 4-6. |
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| GrillMaster Bluegrass Bourbon Marinade | |
. A hint of bourbon accented with sweet and savory notes gives my "Gold Standard" recipe a subtle signature flavor. For the commercial version, call Newly Weds®. Fire up the grill and enjoy!
1/2 Cup Bourbon |
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| Combine ingredients and pour over steaks. Marinate overnight. Serves 4. | |
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| Shrimp Etouffee | |
. .With its spunky cajun flavor, my "Gold Standard" recipe makes this traditional New Orleans shrimp dish really stand up and sing. For the commercial version, call Newly Weds®. You’ll love it, I guar-oun-tee! . |
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| 1-1/2 Cup Raw Shrimp, peeled & deveined 1/2 Tsp. Salt 1 Tsp. Paprika 3/4 Tsp. Garlic Powder 1/2 Tsp. Onion Powder 1/2 Tsp. Black Pepper 1/2 Tsp. Dried Basil 1/2 Tsp. Gumbo File Powder 1/8 Tsp. Ground Cayenne 3 Tbsp. Vegetable Oil 1 Cup Diced Onion |
1 Cup Diced Green Pepper 1 Cup Diced Celery 1/2 Cup Scallions, sliced thin 1/2 Cup Tomato, seeded & diced 2 Garlic Cloves, minced 1 Quart Chicken Broth 3/4 Flour, toasted 6 Cups Cooked Long Grain Rice 4 Tbsp. Scallions, sliced thin (garnish) |
| . Heat oil in large sauce pot. Add onions, peppers, celery, scallions, tomatoes and garlic. Sauté until tender. Mix in seasonings, then add shrimp along with broth and simmer. Place flour in mixing bowl. Add about half the hot broth and whisk until smooth. Return mixture to sauce pot. Simmer 15 minutes. Serve with rice and scallion garnish. Serves 4-6. |
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| Stuffing Pot Pie | |
 .Made with traditional stuffing instead of a crust, this Gold Standard recipe knocks the stuffing out of ordinary pot pies! For the commercial ingredients and formulas, call Newly Weds® Foods. |
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| 1 Package Stuffing Mix 1/2 Cup Diced Carrots 1/2 Cup Diced Celery 1/2 Cup Diced Onion 1 Cup Frozen Peas |
1 Pound Diced Chicken Breast 2 Cans Cream of Chicken Soup (10-3/4 oz. size) 3 Tbsp. Vegetable Oil |
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| Prepare stuffing as directed and set aside. Sauté chicken in half of oil until done and set aside. Sauté vegetables in remaining oil until tender. Add cooked chicken and soup to vegetables. Simmer 10 minutes. Line 12" x 8" casserole dish with half of stuffing. Next, place chicken and vegetable mixture in dish and top with remaining stuffing. Bake at 350oF for 30-35 minutes. Serves 4-6. | |
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