Monday, January 26, 2015

2015 Indianapolis ACF Presidents Ball

Amy and I attended the 2015 Indianapolis ACF Presidents Ball this past Saturday! Great time with some of the best culinary talent in town! Thanks to Ivy Tech's Courses Restaurant for hosting!

Church at the Crossing Ministry Luncheon!

Lunch for 200 awesome, loving and caring people!! God Bless the Church at the Crossing's Ministries!

Saturday, January 24, 2015

Summer Herbs are packed!!!

Finally! I packed all the herbs we grew and dried!!! Basil, Purple Basil, Parsley, Rosemary, Oregano and Sage! I can't wait to do this next time with the Alto Shaam Combi and the Excalibur Dehydrator! 

Shopping Day

It took several carts to get everything needed for the ministry event we are catering tomorrow at church, but we have it all. 

Look for pics from the event later this week. 

Sunday, January 11, 2015

Indianapolis Spirit; Tailgating Indiana Style

There's nothing like your team making the playoffs.  Here in Indy we bleed blue for the Colts.  For a little home tailgating party we played it up with some Hoosier state classics.  On the menu; Breaded pork tenderloin sandwiches and creamed corn.

Breaded pork tenderloin sandwiches can first be traced back to the Nick's Kitchen restaurant in Huntington, IN near Fort Wayne. Similar to a German Schnitzel, this sandwich differs from it's German roots in that it is normally deep fried and served on a bun.  To make the sandwiches we started with a pork loin.  We trimmed the fat off of the loin then cut it into 4 oz portions.

Placing the pork cutlets into a heavy plastic storage bag, we then pounded out the cutlets until they were only 1/4 inch thick.

Using a standard breading procedure, we dusted the pork cutlets in flour, coated in egg wash, then crusted in a seasoned bread crumb.

After breading the pork cutlets, they then get a quick pan fry in the skillet.  It only takes a few minutes on each side to turn them a golden brown and cook throughout. 

Nothing like a platter of hot breaded pork tenderloin sandwiches.

All dolled up with lettuce, tomato, onion and mayonnaise.  These tender yet crispy pork tenderloin sandwiches fit the bill for a playoff game and will satisfy even the heartiest of appetites.

On to the side dish, creamed corn.  Seeing as how there is 5 inches of snow on the ground and it's January, you aren't going to find any fresh Indiana corn on the cob to make this dish with.  The second best option, locally grown corn that was frozen at the peak of freshness waiting for this moment in time.

To start this dish we took about a quarter of the corn and put it in a food processor and pureed it.  This process causes the starch in the corn to be released and makes the starch available to help thicken the dish as it cooks.

The pureed corn, butter, heavy cream, salt and pepper and our secret ingredient, bacon grease are all added to the skillet of corn.  

We allowed the corn to simmer over a medium low heat.

In then end you have a thick and creamy corn side dish.

Put these items together with some chips and salsa and we have a great meal full of Hoosier tradition to cheer on the Colt's with.

Saturday, January 10, 2015

Alto Shaam Factory Visit!

These are pic's from my recent Factory Plant visit to Alto Shaam!! By far this has to be the cleanest Factory I have ever visited! 

Awesome fun, Awesome people and Awesome product!! Family owned and American made!