RECIPE GUIDE. A Del Monte Fresh Company

Transcription

1 RECIPE GUIDE

2 A Brand New Brassica After being in field trials for over a year, Mann s is thrilled to introduce the newest addition to the brassica family: Caulilini SweetStem Cauliflower. Sweetly succulent, with elegant long stems and blond florets, Caulilini is as striking on the plate as it is on the palate. Its perfectly imperfect swoops and shapes add texture and high-end visual appeal to everything from veg-centric entrees and creative appetizers to swoon-worthy sides. Mann s. Welcome to the Innovation Factory.

3 Sweet and Spicy Caulilini SweetStem Cauliflower 1 pound Mann's Caulilini SweetStem Cauliflower 1 teaspoon minced lemongrass 1 teaspoon minced ginger 1 teaspoon minced garlic 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon rice vinegar 1 tablespoon sriracha sauce 4-5 drops Maggi seasoning 1/4 cup chopped cashews or peanuts 1 tablespoon chopped cilantro Mince the lemongrass, ginger and garlic and set aside. Mix soy sauce, honey, rice vinegar, sriracha and Maggi seasoning together in small bowl. Meanwhile in a large pot, bring 4-6 cups of water to a boil. Add 1 tablespoon salt to the water, and blanch Caulilini SweetStem Cauliflower for 3-4 minutes until cooked through. Remove Caulilini and shock in a salted ice bath if not serving right away, or let rest on a sheet pan while preparing the next steps. While Caulilini is resting, heat a medium to large sauté pan with some canola oil over medium-high heat. Fry the lemongrass, garlic and ginger for 1 min. Then add the liquid mixture and let simmer until it has reduced slightly, 2-3min. Add the cooked Caulilini a few stalks at a time (as to not crowd the pan) and toss in the marinade. Remove the Caulilini once coated and plate for serving. Reload the pan as needed, until all the Caulilini has been glazed. Garnish with chopped nuts and cilantro, and serve immediately. Serves 4-6 as a side dish By Chef Aaron Sears

4 Spicy Grilled Caulilini SweetStem Cauliflower with Pine Nuts 2 pounds Mann s Caulilini SweetStem Cauliflower ½ teaspoon red chili flakes 1 cup seasoned rice vinegar Zest of 1 lemon, julienned 16 garlic cloves, roasted 1 bunch Italian parsley, picked 2 ounces pine nuts 1 pinch Espelette chili powder Trim Caulilini as needed. Blanch it in heavily salted boiling water for 2 minutes, then transfer to a salted ice bath. Place chili flakes, vinegar, lemon zest, roasted garlic, in saucepan and simmer gently for 5 minutes. Lightly toss Caulilini in grapeseed oil, season and grill on medium to high until it is lightly charred, about 3-4 minutes. Toss the grilled Caulilini with the vinegar mixture, parsley leaves and pine nuts. Dust with the Espelette powder and serve. Serves 8 as a side dish By Chef Tony Baker, Montrio Bistro

5 Fried Caulilini SweetStem Cauliflower with Hummus & Zhoug For the Hummus 1 ¼ cups dried chickpeas 1 teaspoon baking soda 7 cups water 1 cup tahini Juice of 1 lemon 4 cloves garlic, crushed 1 ½ teaspoons salt 6 tablespoons ice water For the Zhoug ½ bunch cilantro, including leaves and stems ½ bunch Italian parsley, including leaves and stems 3 Serrano chilies 1 clove garlic ½ teaspoon ground cumin ½ teaspoon ground cardamom ¼ teaspoon ground cloves 1 teaspoon salt 2 tablespoons water 2 tablespoons extra virgin olive oil For the Caulilini 2 quarts vegetable oil ½ pound Mann s Caulilini SweetStem Cauliflower ½ bunch Italian parsley, picked ¼ cup toasted pine nuts 4 radishes, trimmed and sliced thinly ¼ cup pomegranate arils 2 tablespoons extra virgin olive oil For the Hummus Soak the chickpeas in water overnight. Drain, then combine them with the water and baking soda and bring them to a boil in a medium sauce pan. Cook for 30 minutes or more, skimming any foam and skins from the surface. When done, they should be very tender, breaking up easily when pressed between your thumb and finger. Drain the chickpeas, and place them in a food processor and process until a stiff paste forms. With the machine still running, add the tahini, lemon juice, garlic and salt. Drizzle in the ice water and allow it to mix for about five minutes, until very smooth and creamy. For the Zhoug Combine all ingredients in a food processor. Process to a coarse puree, and set aside. For the Caulilini In a stock pot, heat the oil to 350 degrees. Trim the Caulilini into 2-inch florets. Deep fry in small batches until the white of the florets just begins to brown and crisp. Remove to a paper towel to drain. Next fry the parsley leaves until crisp. Remove to a paper towel to drain. To Plate Spoon the hummus in a C shape onto half the plate. Top with the fried Caulilini, dot the plate with zhoug, and garnish with the fried parsley leaves, pine nuts, pomegranate arils and radish slices. Drizzle the plate with the olive oil and serve. Serves 6 as an appetizer By Chef Tucker Bunch, Sweet Earth Foods

6 Caulilini SweetStem Cauliflower Tempura Street Tacos For the Tacos: 24 street taco-sized corn tortillas ½ head green cabbage Juice of 1 lime 1 pint cherry tomatoes, chopped 1 bunch cilantro, de-stemmed and leaves chopped 1 small red onion, diced 1 clove garlic, minced ½ jalapeno pepper, de-seeded and minced ½ teaspoon salt Tempura Caulilini (recipe below) 4 avocados, pitted and sliced Veganaise or Vegan Sour Cream and Favorite Hot Sauce, mixed, to taste 4 limes, sliced For the Tempura: 2 pounds Mann s Caulilini SweetStem Cauliflower, cut into uniform pieces 4 cups cooking oil of choice + 3 tablespoons toasted sesame oil 1 ¼ cups all-purpose flour 1 tablespoon corn starch 3 tablespoons sesame seeds 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon baking soda 1+ cup cold carbonated water For the Tacos: Place cabbage in a bowl and toss with lime juice, tomatoes, cilantro, onion, jalapenos and salt. Finely shred cabbage. Place tortillas in a 250 oven for a few minutes to soften and warm. Place warm tortilla on plate and fill it with the Caulilini tempura, tomato mixture, avocado slices and marinated cabbage. Serve with creamy hot sauce and a slice of fresh lime. For the Tempura: Combine the oils and heat in a large cooking pot to 350 F. Combine dry ingredients in a bowl and whisk in cold carbonated water to make a batter. It should be the same consistency as a thin pancake batter. Dredge the Caulilini in the tempura batter then carefully place into hot oil for a few minutes. Use tongs to turn it until it becomes golden and crisp. Continue using tongs to transfer to a paper towel-lined rack to drain. Season lightly with salt. Serves 8 By Kari Bernardi, Super Natural Chef

7 Caulilini SweetStem Cauliflower with Sake, Sesame and Cabbage 4 tablespoons olive oil 2 garlic cloves, sliced thinly 1 shallot, peeled and sliced 8 ounces Mann s Caulilini SweetStem Cauliflower, trimmed 3 ounces green cabbage, sliced into ¼-inch ribbons 3 ounces crosnes (Chinese artichoke, available at farmers markets in the Fall. Jerusalem artichokes can also be used) 1 cup slightly sweet sake ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds 6 mint leaves, torn Salt and pepper, to taste Heat a large sauté pan over medium heat. Add the oil, garlic and shallots and stir until softened, about 3 minutes. Next add the Caulilini SweetStem Cauliflower, cabbage and crosnes and stir until coated in the oil. Add the sake and soy and reduce by half and the vegetables still have some crunch. Taste the sauce to make sure it is balanced. Finally, add the sesame oil, sesame seeds and mint. Stir to combine and taste for seasoning again. Serve in a warmed bowl as a side dish. Serves 4 By Chef Justin Cogley, Aubergine

8 MANN S CHEF PANEL We formed Mann's Chef Panel in June 2017 with the intention of tapping into cooks from a wide range of culinary backgrounds to give us feedback and insight on new products. We were just as excited to introduce Caulilini SweetStem Cauliflower to them as they were to cook with it. Much to our delight, their overarching response was, "When can I put this on my menu?" Mann's Chef Panel, from left to right: Justin Cogley, Aubergine Carmel; Kari Bernardi, Super Natural Chef; Tony Baker, Montrio Bistro; Aaron Sears, Chef Consultant; Tucker Bunch, Sweet Earth Foods FRESH VEGETABLES MADE EASY