Red Monkey Teams Up With Chef Julius

 

 

http://www.taleof2chefs.com/

Surprise Mom With A Special Grilled Dessert

Imagine the look on your mom’s face when she sees you grilling dessert. Chalked full of fruit, this dessert makes a beautiful presentation.  Mom will know just how special she really is when her Mother’s Day celebration includes such a unique treat. You’ll be surprised as well, when you see how quick and simple the recipe is.

 

 

Grilled Angel Food Cake

 

14 ounce prepared angel food cake

1 Cup Cantaloupe , chopped

1 Cup Honeydew melon, chopped

1 Cup Peaches, chopped

1 /2 Cup Strawberries, chopped

1/2 Cup Raspberries

1/2 Cup Blackberries

1/4 Cup Sugar

2 1/2 Tbsp. Lime Juice

1 Tbsp. Chopped Fresh Mint

1 tsp. Red Monkey Organic Cinnamon

1/8 tsp Red Monkey All Natural Sea Salt

Directions:

In a medium bowl, combine fruit, sugar lime juice, mint, cinnamon and salt. Mix well. Cover and refrigerate for a couple of hours before serving.

When ready to serve prepare and preheat grill. Slice cake in half horizontally and place, cut side down, on grill 7 inches from medium coals. Grill for 30 to 60 seconds or until golden brown.

Turn cake carefully and grill on second side for 30 to 60 seconds or until golden brown.

Place cake on a serving platter and pour the fruit mixture over it . For individual servings slice the cake and put on individual plates, top with fruit.

Garnish with fresh mint or Red Monkey All Natural Sugar Twisters.

Kick Off The Weekend With Some Barbeque

With the warm beautiful days of spring in full swing most of us are ready to get out and enjoy this beautiful weather. So, if your looking for something to do this weekend, look no further than the 11th Annual Rock’n Ribs BBQ Festival in Springfield, MO.  This event will be held in the Bass Pro Parking Lot at the corner of Campbell Ave. and Sunshine Ave. The Festival dates are April 16th and 17th with lots of entertainment for all ages.  The proceeds go to help 6 local children’s charities.  So, pack up the whole family and head on over to Bass Pro Shop for some fun, great food and help support a most worthy cause. 

Click on the link below for all the details.

11th Annual Rock'n Ribs BBQ Festival

National Pistachio Day

Pistachios,  also known as the green almond and a member of the cashew family is the seed fruit of pistacia vera, originating in Persia.  Recent archeological evidence in Turkey suggests that pistachio’s date back as early as 7,000 B.C., making it one of the oldest flowering nut trees.  After first being planted in California in the 1930’s the production of pistachios here in the United States has grown rapidly. Today, the United States is the second largest producer of pistachio’s in the world with Iran being the largest.

 

While pistachios are famous as a snack or for being used in ice cream they can also add flavor to a variety of dishes. If you love pistachios then check out The Green Nut for some great recipe ideas.

Give The Gift Of Chocolate This Valentine’s Day

This Valentines day why not give your sweetheart something more than a box of chocolates. Why not surprise that special someone with the ultimate gift of handmade chocolates.  We have put together some tips below to make your experience of working with chocolate a little more sweet. Read over these tips and then try our recipe for Ganache.

 

 

Basic Chocolate Rules

Water: Chocolate and Water don’t mix! Chocolate is oil based and the oil and water mixing will cause your chocolate to seize, making your truffles not turn out right. Don’t forget to dry all your tools (hands included), molds, dishes before working with the chocolate.

Stirring: In some cases, like truffles, too much air in the mixture is a bad thing. Be mindful of the desired density of your creation and stir accordingly. Gentle folds or stirs while you’re melting chocolate for a truffle ganache is always best. While whisking the ganache for a filling, you may want a lighter texture so whisk/stir more vigorously.

Cooling: If you’re in a rush and want your chocolate to cool faster, you can pop it into the refrigerator to speed up the cooling. However, if you get impatient and throw it in the fridge AFTER you’re chocolate has begun to set; your chocolate is more likely to come out appearing cloudy or matted and not shiny.

Cleanup: Don’t feel like dipping everything in sight with that left over chocolate? Pour it onto wax/parchment paper or a silicone mat and let it harden back into one big bar (or make smaller puddles of chocolate for easier melting next time).

If you were using the melted chocolate in a squeeze bottle, pastry bag, or tube, remove as much chocolate as you can, then place the tools into the freezer. Allow the chocolate to harden and squeeze the tube/bag/tube, causing the chocolate to break away and be ready to melt again later.

Storage: Chocolate is willing to absorb odors and is moisture sensitive. Keep it stored in a cool, dry place. Avoid storing it in the fridge.

 

 

Final Note: Chocolate can be a fickle mistress so don’t be afraid to keep working with it and experimenting. See more tips on working with chocolate in our article on Dipping Chocolate.

Working with Chocolate: Dipping Chocolate

Temperature: Tempering chocolate means that you’ve allowed it to reach a temperature of 110 degrees Fahrenheit and then cooled it down to about 93 degrees F. This gives the chocolate an even, glossy finish. An easy way to do this is to melt 2/3 of the chocolate and heat to 110 degrees; then add the remaining 1/3 and reheat to 93 degrees.

Keeping chocolate at a consistent temperature is also important to producing a smooth, consistent look. A double boiler is good for melting but often imparts too much heat while you’re working. Using a larger bowl lined with a heating pad that you can nestle your bowl of chocolate into can be a great solution. If you prefer to work with strictly kitchen tools, a griddle can be useful or

microwaving the chocolate occasionally to keep it up to temperature will also work.

Melting: For small amounts of chocolate: if you’re unsure about working with a double boiler because of the water/steam, microwave your chocolate in 30 second intervals. After each 30 seconds in the microwave, remove the bowl and stir to distribute the heat, help it melt evenly, and avoid scorching.

For larger amounts of chocolate (greater than 1 lb): it’s best to use a double boiler. Fill a medium/small metal pot about half way with water. Use metal mixing bowl to cover the pot will allow you to mix and melt in the bowl in larger quantities. Do be mindful of steam condensation on the edge of the bowl (see above water caution).

Leftover Dipping Chocolate: If you have leftover chocolate from your truffle recipe, grab some pretzels, nuts, or dried fruits hanging around in your kitchen and dip them too! Be creative and drizzle some over popcorn or make a trail mix that’s drizzled with chocolate.

Check Out Our New Contests!

 

Red Monkey Foods Commercial Video Contest - Teens

Contest runs from January 21, 2010 to April 23, 2010

We were trying to decide what our next contest should be while thinking about our advertising plans for 2010 when it hit us! Have a contest to see how you would advertise Red Monkey! We've broken it into two age groups - teens and adults!
In this video contest anything goes, even sock puppet chefs or claymation cooks! We want to see how you use or promote Red Monkey Foods. You can send in a commercial, cooking demonstration, you sharing some Red Monkey Foods wisdom and tips, whatever you can dream up!
So make friends with your video camera and show us how you Red Monkey! We need you to say or display Red Monkey Foods AND Feisty with Flavor somewhere in the video.

Top 16 ranked entries will receive prizes!

Grand Prize: $200 free cash; $75 in Red Monkey Foods products!

Second Place (5 entries): Red Monkey Foods Rubs (all nine!) and Tee Shirt

Third Place (10 entries): Red Monkey Foods Seasoning Rub and Tee Shirt

Rules:

Entries will be judged on creativity, overall appeal, adhering to length guidelines (no longer than 1 minute, 30 seconds), and this website's legalese (no obscenities, no exploitation of minors, etc.). Limit one entry per person; if multiple people appear in your video, entrant will be awarded the prize;no purchase necessary to win. Purchase does not increase odds of winning.

This contest is only open to teens 13-19. Anyone appearing in and /or submitting the video must be thirteen years old by January 17, 2010 and no older than nineteen years of age on April 23, 2010.

 

 

Red Monkey Foods Commercial Video Contest - Adults

Contest runs from January 21, 2010 to April 23, 2010

We were trying to decide what our next contest should be while thinking about our advertising plans for 2010 when it hit us! Have a contest to see how you would advertise Red Monkey! We've broken it into two age groups - teens and adults!
In this video contest anything goes, even sock puppet chefs or claymation cooks! We want to see how you use or promote Red Monkey Foods. You can send in a commercial, cooking demonstration, you sharing some Red Monkey Foods wisdom and tips, whatever you can dream up!
So make friends with your video camera and show us how you Red Monkey! We need you to say or display Red Monkey Foods AND Feisty with Flavor somewhere in the video.

Top 16 ranked entries will receive prizes!

Grand Prize: $200 free cash; $75 in Red Monkey Foods products!

Second Place (5 entries): Red Monkey Foods Rubs (all nine!) and Tee Shirt

Third Place (10 entries): Red Monkey Foods Seasoning Rub and Tee Shirt

Rules:

Entries will be judged on creativity, overall appeal, adhering to length guidelines (no longer than 1 minute, 30 seconds), and this website's legalese (no obscenities, no exploitation of minors, etc.). Limit one entry per person; if multiple people appear in your video, entrant will be awarded the prize;no purchase necessary to win. Purchase does not increase odds of winning.

This contest is only open to adults who are at least twenty years of age on or before 1/17/10.

Our January Featured Chef

We recently had the opportunity to visit the Twins Oaks Country Club in Springfield, Mo. and spent a few moments with Executive Chef John Schritchfield.  We want to thank him for taking the time out of his busy holiday schedule to speak with us.

 

 

Driving toward the clubhouse, one can not help but notice the beautiful landscaping along with the perfectly maintained 18 hole course. Suddenly it is like you have left the city of Springfield, and are in your own get away destination.

 

 

 

Outside the clubhouse a large fountain plays it’s part in adding to the relaxing atmosphere that awaits inside. Once inside the club house, the open rooms which are decorated to fit the season and the elegant seating that overlooks the 18th hole all play a role in preparing guests for an unforgettable meal.

 

 

 

Chef  John Schritchfield has been the Executive Chef at the Twin Oaks Country Club for the past 4 years and has found himself very appreciative of his roots and early experiences in a kitchen. His family’s ties to their own restaurants and cooking at home helped him realized that food was what he knew and what he wanted to do for a living. From California to Missouri, John has had his hands in a kitchen for over 30 years. John said that his success is easily contributed to hard work and the support of good people that have surrounded him through out his career.

 

 

Those that work with John know that he enjoys working with fresh herbs and spices. While he loves using rosemary, thyme and basil, he also enjoys working with well mixed rubs. Chef John also spoke about the one item that will always be by his side; his basic chef’s knife. This is number one in his culinary toolbox.

John loves spending time with his four daughters and other family members, plus he loves to fish and enjoy time spent outdoors. Chef John also loves the opportunity to be able to express his creativity indoors. One of his passions is the ability to impress a large crowd of multiple tastes and opinions. His favorite success stories all end with a standing ovation from his audience after a day’s worth of hard work and a great meal served.

For more information click on the link provided below:

Twin Oaks Country Club