Caramelizing is the process of slowly extracting (cooking low & slow) either natural sugars or sugars that have been added during processing. Many hams have sugars added during the curing process, which makes ham perfectly suitable for caramelizing.
Glazed Ham with Cherries, Ginger Soda & Rosemary
March 12, 2021Glazing ham is one of the easiest and most straightforward ways to add multi-dimensional flavor to your ham without breaking a sweat. A good glazed ham is a simple, fundamental recipe to have in your arsenal of culinary tricks.
Walnut & Gorgonzola Ravioli with Creamless Sherry Cream Sauce
March 10, 2021This recipe uses fresh vegetables and rich flavors, from ingredients like cream sherry and garlic, to compliment striped Walnut & Gorgonzola ravioli from Carla’s Pasta.
Corned Beef Hash & Eggs – Reinventing St. Patrick’s Day Leftovers
February 15, 2021Turn your St. Patrick’s Day leftovers into a Limited Time Offer with corned beef hash; featuring tender pieces of corned beef griddle-crisped with potatoes, onions a few creative culinary touches…
St. Patrick’s Day – Corned Beef & Guinness with a Cocoa Twist
February 11, 2021Watch molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal!
Rangeline Philly Steak Benedict
February 2, 2021Philly steak beef can be more versatile than the name implies. From being and add-in to the star of of a unique dish.
Chocolate Dipped Strawberries for Restaurants & Foodservice
January 25, 2021Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
The Many Faces of Biscuits
January 13, 2021Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.
Pan Seared Duck Breast with Green Peppercorns & Beet Relish
December 4, 2020The third installment of our duck trilogy is quite possibly one of the most mouthwatering dishes to come out of the test kitchen this year.
Chef’s Spice Rack: Jamaican Jerk Seasoning
November 24, 2020Jamaican Jerk Spice is a mixture of All Spice, Garlic, Onion, Sugar and Chili Peppers; together they create a distinct fragrant flavor with a chili pepper after punch.
Bill Stops in for Fresh Baked Apple Pie
November 9, 2020Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
Making Dye with Your Dying Beets
November 3, 2020Beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.
Roasted Duck Leg with Pumpkin Gnocchi & Apple Salad
November 3, 2020This dish uses shredded, roasted duck leg and pumpkin gnocchi in a bolognese style preparation. It’s layered with savory flavors and topped with a salad of arugula and apples for a burst of contrast.
Breaking Down a Whole Duck
November 3, 2020Although many restaurants serve duck, not many of those who serve it start the production process with whole duck.
Chef’s Pantry: Pasta in Foodservice
November 2, 2020Selecting the best pasta for your operation is no small matter. And, for the sake of consistency, should not be taken lightly or on a whim.
Shishito Peppers Appetizer Idea
October 5, 2020Shishito peppers are a small Japanese (Eastern Asia) heirloom variety of pepper that are becoming more of a mainstream offering for both pub fare and fine dining platforms.
Chef’s Pantry: Sun-Dried Tomatoes
September 28, 2020There’s a lengthy process that a tomato must go through to achieve the condensed size and flavor intensity that sun-dried tomatoes are known for…
Burrata Cheese Presented with Ease
September 4, 2020Burrata cheese consists of a thin blanket of fresh mozzarella wrapped around a cream-enriched mozzarella filling.
Chef’s Pantry: Calabrian Chili Peppers
August 24, 2020Although small in size these dainty red gems pack a fiery kick with vinegary after tones. A great addition to any dish in need of…
Seared Pork Belly with Aji-cado
August 12, 2020In this dish the combination of crispy seared pork belly paired with the creamy fresh vibrancy of avocado are sure to give you an OMG moment.
Chef’s Pantry: Pork Belly
August 11, 2020Cube it, plank it or slab it; regardless of your final shape pork belly will render big rich flavors to elevate your creations.
Ready-to-Finish Donuts for Restaurants & Foodservice
August 10, 2020Deliver the best consumer experience with ease! Whether you would like to create your own signature creations or are looking for fast and easy solutions, Rich’s has the perfect donut selections for your needs.
Anytime Pasta Salad
July 23, 2020Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
Chef’s Pantry: Aji Amarillo
July 7, 2020There’s a big world of flavors out there. Among them is the Peruvian yellow pepper known as the Aji Amarillo.
Chef’s Pantry: Shallots
July 2, 2020In this post you’ll find two delicious approaches for an upscale onion. Pickled shallots are an easy way to give your menu an adventurous look and roasted shallots are a great way to add rich robust quick-fire flavors.