BACK OF THE HOUSE
Original Advisory Board
David Burke
Kerry Simon
Bobby Flay
Mario Batali
Wolfgang Puck
Back of the House
Emeril Lagasse
Hosts and Hostess
Gary Coles Creative Director Michael Politz Publisher
Jose Berson Web Development
Shelby Poltiz Content Writer
Donsh’e Usher Editor
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MUSIC FOR FOODIES
Songwriters Take the Stage to Say Thank You to Local Establishments
L
oyal customers are important to any business. So much so, that whether it comes in the form of cash back on credit card purchases, frequent flyer miles or special offers, many companies reward their clients with special perks in appreciation. Bars and restaurants are no exception – they offer happy hours, early bird specials and two-for-ones to reward their regular customers and entice new ones to come in. Through working with these businesses, some for more than twenty years now, BMI has also embarked on a way to thank music users for their loyalty. In August, the BMI Nashville Songwriters Tour rolled through Kentucky and Ohio performing at several BMI-licensed venues that have been very supportive of BMI songwriters and publishers over the years. This year’s tour was a collaborative effort among BMI, the Kentucky Restaurant Association, the Ohio Restaurant Association and the Ohio Hotel & Lodging Association.
L to R: BMI’s Dan Spears, Kristen Kelly, Jimmy Stanley, Clint Daniels and The Rambling House owner John Lynch.
The songwriters show, which featured Nashville hit makers Kristen Kelly, Clint Daniels and Jimmy Stanley, made stops at Against the Grain in Louisville, KY, The Rambling House in Columbus, OH and the Pigskin Grille in Athens, OH. The tour was designed to both give the audience a special look inside the songwriting process and give back to a group of venues that have helped fuel the creative process in Nashville through the licensing fees they pay to BMI. It was also another opportunity to thank the state associations for their longtime partnerships with the Company. In response, the owners thanked BMI, making the whole experience even more powerful, especially for the songwriters who performed: “Thanks again for the free artists and helping to set up the whole thing. We had a nice night on Monday. The artists were delightful people and sounded great.” - Ric Wasserman and Chris Roach, owner and GM of the Pigskin Grille.
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L to R: Jimmy Stanley, Kristen Kelly, Kentucky Restaurant Association President & CEO Stacy Roof, BMI’s Jessica Frost, Clint Daniels. John Lynch, owner of Rambling House, had this to say, “Nashville Songwriters Tour was a great experience for us. The show gave us the opportunity to draw in new customers and expose regular customers to amazing musicians. We really feel lucky to have been asked to host. We’d do it again in a heartbeat.” BMI’s Vice President of Industry Relations, Dan Spears, who works closely with state associations, described the event as “a terrific way to get to know our customers in a realistic setting - their own businesses. We look forward to next year when we hope to continue the important relationship between the songwriters we represent and the businesses that use their music.”
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20
COOK IT, LIKE A PRO
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2 F&B MAGAZINE: Cook It, like a Pro Chef Series!
Turkey Recipes
3 FOOD & BEVERAGE MAGAZINE
4 www.foodbevmag.com
1.
CAJUN DEEP-FRIED WILD TURKEY
LATINO LIME GLAZED TURKEY WITH CHIPOTLE GRAVY
Unstuffed Turkey 10-15 lb. Gallons Peanut Oil 5 gal. Cajun Seasoning 2 tbsp Plain flour 500g Stick butter 1 Stick Garlic Powder 1/2 tbsp Cayenne Pepper 1/2 tbsp Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil.
Melt butter or margarine, and add to it garlic powder and Cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with Cajun seasoning.
HONEY SMOKED TURKEY
Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt. Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.
1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. 2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
1 Packet giblets (turkey neck, gizzard and heart) Coarsely Chpd Pld Carrots 2 Cups Coarsely Chopped Celery (with leaves) 2 Cups Chopped Plum Tomatoes 1-1/2 Cups Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts. Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.
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Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
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Cup Unsalted Butter 3/4 Cup Honey 1/2 Cup Orange zest 4 tbsp Lime zest 4 tbsp Fresh Thyme Chpd 1 tbsp Canned Chipotle Chpd 4 tbsp Ground Cumin 1 tbsp Salt 1 tsp
VEGETABLES Unsalted Butter 1 tbsp Chpd Sweet Onions 4-1/2
Fresh Whole Turkey 15 lb. Chopped Fresh Sage 1 tbsp Ground Blk Pepper 2 tbsp Celery Salt 2 tbsp Chopped Fresh Basil 2 tbsp Vegetable Oil 2 tbsp Jar Honey 1, 12 Ounce Mesquite Wood Chips 1/2 lb.
3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture
3.
RECIPES IDEAS 21
HOLIDAY TURKEY WITH SAGE AND SHERRIE CIDER GRAVY
evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil. 4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. 5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh. 6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Whole Turkey 2-12 lb. Salt & freshly grnd blck pepper 1 Lrg Lemon, Cut in Qtrs. 14 Lrg Fresh Sage Leaves 4 Slices Multi-Grain bread 1 Lrg Granny Smith Apple Wedge 1 Lrg Sweet Onion Wedge Unsalted Butter 1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth
1 cup Softened 1 Pint water 1 Pint dry sherry 1 Pint sparkling apple cider 2/3 Cup flour 1 Quart Turkey Broth
Preheat oven to 425 degrees F. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil. SHERRIE CIDER GRAVY Skim fat from pan juices, reserving 1/2 cup fat. On range top, de-glaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring sherry mixture to a boil and remove pan from heat. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes. Whisk in additional stock to thin gravy if desired. Season gravy with salt and pepper. Discard the cavity ingredients before serving. Garnish turkey with sage. NOTE: Provides 32-34 servings at 6 ounces per portion.
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34 INNOVATIONS IN DESSERTS
CONCERTO
GRAPE TOMATOES
sweet bursts of flavor! These deliciously exotic little gems are one of our most popular tomatoes. Their distinct oblong shape, bright colors and small stature make them as cute as they are tasty. CONCERTO® Grape Tomatoes are a ready-to-go snack that add a burst of flavor and fun to salads, veggie trays, or adventurous cocktails!
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35 CHEF ONE
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