[SMN HEALTHY HOLIDAY Recipes] BEER BRAISED BRUSSELS SPROUTS

Author: Chef Florvil King Valdez   |   0 Comments   |   Categories: [SMN] Recipes • Healthier Eating • Holidays   |   Tags: • • • • • • • • • •

If there’s one vegetable I’d want to increase in popularity, brussels sprouts would be it. I grew up thinking, “Brussels sprouts? Eeew!” But come to think about it, have I ever tasted them? I haven’t tasted one sprout but because of all the bad connotations I just didn’t want to even try one, ever!

It was only three years ago that I had my first brussels sprout and was I surprised. It tasted good! It was sweet, slightly bitter, but in a healthy kind of way. Then I learned that, not only did it taste good, but it’s good for you, too. Brussels sprouts contain sulforaphane which is a compound that exhibits anticancer, anti-diabetic, and antimicrobial properties. So needless to say,brussels sprouts are great for you!

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So without further ado, here’s my own recipe for the best, healthiest, tastiest, and easiest brussels sprouts!

[Serve M.E. Now]’s Beer Braised Brussels Sprouts

1 pound of brussels sprouts (trimmed and sliced in half), 1 fennel bulb (sliced), 1/2 a yellow onion (sliced), 1 cup of Deschutes Brewery’s Jubelale (http://www.deschutesbrewery.com/brew/jubelale), 1/2 cup of unfiltered apple juice, 1/2 cup of unsalted chicken broth, 2 tbsp of whole grain mustard, 1/2 cup of brown sugar, 1 tbsp of salt, 1 tsp of pepper, 1 tsp of granulated garlic, 1 tsp of crushed red pepper flakes, and 1 tsp of dried oregano. (For directions for this recipe, subscribe to this blog or leave me a comment.)

The second star in this dish is the festive winter ale that the Deschutes Brewery in Portland, Oregon, produces in the Jubelale every single winter. It’s a malty, hoppy, peppery, chocolaty and perfectly spiced ale that helps braise these brussel sprouts and fennel into perfection. Jubelale is available from October to December annually. When it becomes available, I enjoy, not only drinking it, but cooking with it as well. This gives a new meaning to a beer pairing. Try this beer out and trust that you’ll fall in love as much as I did. It’s available at Whole Foods Market nationwide as you read this blog. Let me know what you think.

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If you have any questions about this recipe, just leave a COMMENT here on this blog, EMAIL me at servemenowcatering@yahoo.com, TWEET me at @servemenow, or LIKE me and on facebook.com/servemenow!

Stay tuned for the next recipe! Happy Holidays!

[SMN HEALTHY HOLIDAY Recipes] Green Bean Almondine alternative

Author: Chef Florvil King Valdez   |   0 Comments   |   Categories: [SMN] Recipes • Healthier Eating • Holidays   |   Tags: • • • • • • • • • •

Who doesn’t like a great snap of a crisp, fresh green bean with the creamy almond flavored butter and crunchy almond slivers?

It’s definitely a staple during the holidays. But its, unfortunately, not the best vegetable side to have on the Thanksgiving table. Going through the classic recipe, the average calorie count for Green Bean Almondine is about 190 calories and 128 calories is directly from fat. Now, wouldn’t you love to find a green bean dish without the worry of so much fat? I mean, you have to leave room for dessert, right?

Now this is not because I work for the company but I think Whole Foods Market has come up with the best healthy eating program that promotes low in fat recipes and fresh ingredients. “Health Starts Here” is their newest healthy eating initiative that is available online with many recipes and tips as well as in every single one of their stores. It has four main concepts that is essential to a healthy diet and for proper weight control. Those “four pillars” of healthy eating: 1. using healthy, unprocessed fats that come from avocados, nuts, and seeds, 2. keeping your diet full of vegetables and fruits, 3. using ingredients that are whole, fresh, and unprocessed, and 4. get more bang of your buck as far as calories and nutrients are concerned. http://www.wholefoodsmarket.com/healthstartshere/

So taking those four essential concepts of healthy eating will definitely keep you a few steps ahead of the curve when trying to get a handle on your diet and weight loss. Now needless to say, read up on it on Whole Foods Market’s website. I promise its the best thing for you and its convenient since they provide many of the recipes fully cooked and ready-to-eat at their locations in the prepared foods department.

So back to the healthy version of Green Bean Almondine. WFM calls this their Green Beans with Pecans and Clementine Dressing. It’s pretty awesome if I say so myself. With only 80 calories and 50 from fat, you give yourself extra room for a slice of that pumpkin pie! Enjoy!

http://www.wholefoodsmarket.com/recipes/2805

If you have any questions about this recipe just leave a comment or email me at servemenowcatering@yahoo.com or tweet me at @servemenow or LIKE me and leave a message for me on facebook.com/servemenow!

Stay tuned for the next recipe! Happy Holidays!

[SMN FEATURED Recipe] Hatch Chile and Grilled Corn Salsa

Author: admin   |   0 Comments   |   Categories: [SMN] Recipes   |   Tags: • • • • • • • • • • •

“Hatch is the TRUE flavor of New Mexico. Flame-roasted, mild green chiles have been part of the New Mexican cuisine for over 400 years. Hatch has its own unique taste, not Tex-Mex, not Mexican…” -Steve Dawson Founder/President of Hatch Chile Company

The hatch chile is widely known for its amazing flavor especially after being fire-roasted. It originates from Hatch, New Mexico. It’s harvest season only comes once a year at the end of the summer. Enjoy this hatch chile in replace to any recipe that you would normally add any kind of jalepeno, habanero, or serrano. It’ll add a much smokier and stronger pepper flavor than most pepper out there. Remember, to get the best flavor out of them, fire-roast them on a grill or even over your gas burner in your house. After charring the skin black, keep it in a brown bag or container, let the heat and steam from the pepper do it work while covered, then peel off the charred skin. Viola! You have an amazing hatch chile pepper!

My Hatch Chile and Grilled Corn Salsa recipe best serves up to six people. It’s great as a side for grilled beef, chicken, pork, and fish! It can also stand well on it own!

On September 3rd & 4th, 2011, Hatch, New Mexico will be having their annual Hatch Valley Chile Festival. Check this link out for more information! http://www.hatchchilefest.com/

Ingredients: 2 ears of corn, grilled/charred and shucked, 2 fire-roasted Hatch chiles, seeded and diced, 1-15oz can of black beans, 1 red or green bell pepper, seeded and diced, 1/2 medium red onion, diced, 1/2 cup cilantro, roughly chopped, 1 clove of garlic, minced, 3 tablespoons rice wine vinegar, salt & pepper TT (to taste)

Directions: Chop and prep all vegetables and add them to a mixing bowl. Drain can of black beans, quickly rinse off starchy liquid and add to the mixing bowl. Add your rice wine vinegar and season to taste. Keep cool before serving.

If you have any questions, leave a comment here on this post or subscribe and email me with any concerns or comments. Thanks and enjoy!

[SMN FEATURED Recipe] Chef Flo’s Peach-Bourbon Sauce

Author: admin   |   0 Comments   |   Categories: [SMN] Recipes

 Flo’s Peach-Bourbon Sauce [SMN] [2 Cups]

1 pound fresh, all-natural, peaches, 3/4 cup sweet white onion, roughly chopped, 1 jalepeno, roughly chopped, 1 tbsp canola oil, 1/4 cup Bragg’s Apple Cider Vinegar, 1/4 cup Jack Daniel’s Bourbon, 2 1/2 tbsp agave nectar, 2 tbsp stone ground mustard, 3/4 tsp brown sugar, 1/4 tsp chili powder, 1/8 tsp dry mustard, 1/4 tsp kosher salt…

Boil water in a medium pot. Score bottom of peaches with an ‘X’ and blanch in boiling water for 10 seconds. Remove from water and place in a ice-water bath. When cool, peel peaches. In a saucepan, saute onions and jalepeno, in the canola oil. Once cooked down, add the peaches and cook for 10 minutes on medium heat. Add the remaning ingredients. Cook for another 10 minutes or until all ingredients are incorporated. Remove from heat and let cool for 10 minutes. Place mixture in a blender and puree until smooth. Be careful with blending hot liquid. Cover and store in the refridgerator up to 3 days in advanced. Bring back to a boil and reduce to a simmer before serving! 

This is definitely best served on some all-natural, grain fed beef or all-natural, air-chilled chicken! If you serve it with grilled peaches, you’ll umph the flavor up to 10x! ENJOY!

Leave comments for any questions! Tell me if you had any problems and if you’ve made any variations. I’d love to know how it all turns out! take pictures and post!