Well it's good to be back working in my units after three weeks of working in other units around Florida, staying in hotels and going out to eat all the time. It sure feels good to be back home with my family.
While I was out I must say that I have to take my toque off to our Sous Chefs - Brian Sweat, Beau Shelly and Sherlon Hyde - who made all three of our units run like business as usual. I believe all three of these chefs are on their way to becoming an Executive Chef.
The Sous Chef is the working chef in kitchens that make sure that the recipes are followed, sanitation is in order, and overall quality of food is being held to our standards. The Sous Chef also must be able to run the units when the Executive Chef is off and must feel comfortable handling to day-to-day operations as well as their regular daily job assignments.
In our Lake Placid and Wauchula hospitals the Sous Chefs work in production as well as help out with administrative duties like ordering and inventory management while here in Sebring, which is our largest unit. I generally take care of that unless I am out working in another unit outside of ours. During those times, Beau Shelly, our Sebring Sous Chef, helps out with the ordering and inventory.
While working in Palm Beach Gardens last week I met Polly Sang who is a research and development chef for Compass Group, and we talked for about health and wellness and I thought I would give you one of her flexitarain recipes that is tasty and good for you too. Cheers, Chef
1-1/3 tbsp Juice, Orange, 100%
2 tsp Vinegar, Balsamic
1 tsp Mustard, Dijon, Grey Poupon
1-1/3 tbsp Oil, Olive
2 tsp Seasoning, Cajun Blackened
1 each Mushrooms, Portabella, Fresh
2-2/3 tbsp Cucumbers, Fresh, Grated
2 tsp Onions, Red, Fresh, Slivered, Thin
1-1/3 ounce Yogurt, Plain, Fat Free, 32 oz
1/3 tsp Lime, Fresh, Juice
1 tsp Cilantro, Fresh, Chopped
1/8 tsp Salt, Kosher
1/8 tsp Spice, Pepper, Black, Ground
1/2 tsp Sugar, Brown, Light
8 ounce Sweet Potatoes, Fresh, Peeled
1/4 tsp Salt, Kosher
1/2 tsp Spice, Pepper, Black, Ground
2 tsp Oil, Olive
1 each Bun, Hamburger, Seeded, 3 oz
2 each Tomatoes, Fresh, Each Slice, 1/2"
1 each Lettuce, Leaf, Individual Leaf, Fresh
Preparation Method
1. Whisk together the orange juice, balsamic vinegar, dijon mustard, olive oil and blackened seasoning. Set aside until ready for use.
2. Use only large portabella mushrooms, at least 4 ounces each. Remove stem and rub clean of dirt. Pour the marinade over the mushrooms in a shallow pan and allow to sit for 15 minutes, turning a few times.
3. Squeeze the grated cucumber to remove the water; discard water. Combine the cucumbers, onions, yogurt, lime juice, cilantro, salt, pepper and sugar and mix well. Portion size: 2 Tablespoons. Hold cold for cold service.
4. Cut sweet potatoes into 1/4-inch sticks lengthwise. Place sweet potatoes in a bowl and toss with olive oil and season with salt and pepper. Place on a sheet pan and bake in a 400F degree oven for 30-40 minutes, turning over occassionally. Portion size: 1/2 pound raw or 1/4 pound cooked. Hold hot for hot service.
5. On a medium hot spot on the grill, cook portabella mushroom for about 5 minutes total, turning over a few times. While the mushroom is cooking, toast bun on the flat top. Assemble each sandwich with 2 slices tomatoes, a leaf of lettuce, grilled portabella mushroom and 2 Tablespoons of Cucumber-Cilantro Yogurt Sauce. Serve with 1/4 lb baked sweet potatoes on the side. Hold hot for hot service.
Wednesday, January 30, 2013 - www.newssun.com/col-013013-spain