Not all peelings need to be rendered useless; be thinking flavor, added color and texture!

There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch. Meaning many of our products start from the raw basics, a flat of tomatoes, a case of citrus or a bag of potatoes that will all be transformed and utilized in recipes that will make there way to your menu as components of a composed dish. Many of these products have peelings that will soon make there way to your trash cans.

Although many peelings are not palatable; winter squash, celery root & turnips to name a few. There are still many that deserve of a second thought; such as the fore-mentioned tomatoes, citrus fruits and potatoes. Tomato peelings can be used to add sweetness and color to a pureed sauce, potato skins can be fried and used as a textural element when served on mashed potatoes and citrus skin (zest) can be candied or turned into a simple syrup for use in desserts, sauces or cocktails/mocktails.

NOTE: Although It is important to thoroughly was your fruits and vegetables, it becomes extremely important to thoroughly wash your products when the peelings are being used for consumption.

Giving New Life to Peelings:

• Use tomato skins in sauces to add color and sweetness
• Try peeling potatoes with a box grater; shredded peeling can be used as hash potatoes for brunch, while the pealed portion can be used for your mashed potatoes.
• Fry potato peelings and add a heap on your mashed potatoes as a textural element. This will allow your guests to see first hand your steps taken to 100% utilization.
• Peelings from beets can be boiled in a brine solution, adding vibrant color to the brine
• Zest your citrus and use for candied zest, simple syrups, for sorbets and cocktails
• Fine chop carrot and parsnip peelings, par-dry in a food dehydrator and make a root vegetable gremolata

INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

“It’s as if stalks are a poisonous part of a plant, and not to be used…”

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice. It would seem that the stalks and leaves of these produce-staples is subpar, not an actual usable item, with no flavor to be had. This is far from the truth as both cauliflower and broccoli stalks have all the flavor of their floret siblings. What they lack is the visual appeal and tender tooth found in florets.

Don’t let this be an obstacle, rather a challenge of your culinary creativity. Try using new techniques and equipment to transfer these flavors while transforming their visual appeal. Using tools such as super-high RPM blenders, food processors that allow for shredding and granting, meat grinders and sous vide equipment will all aid you on the path to 100% produce utilization.

Let 2019 be the year of the stalk!

Stockpile of ideas:

• Grate and use in stir fries, in pizza crust, in savory scones
• Shred and use in slaws or on salads
• Peal and cut into scallop like medallions and sous vide with butter and seasonings
• Roast and use for a soups or purees
• Grind together with Garbanzo Beans when making Felafel mix
• Use in rice dishes or in risotto
• Pickle grated cauliflower in a turmeric based brine to add a vibrant color to relishes
• Grate, mix with herbs & olive oil and use as a creative crust for chicken or fish

Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on the traditional taco.  This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterparts.

INGREDIENTS / BEEF

• 1lb Korean BBQ Beef (Item #19501)
• 1 ea small red onion shaved
• .25 cup toasted white sesame seeds
• 3 oz rice wine vinegar

Mix all ingredients, heat to desired temperature, salt & pepper to taste.

INGREDIENTS / SLAW

• 1lb shredded coleslaw mix
• 1 tsp garlic powder
• 1 tsp toasted cumin
• .25 cup mayonnaise
• 2 ea avocado mashed
• .25 cup Kogi Salsa Roja
• 2 ea lime, zest
• 3 ea scallion shaved
• ½ bunch cilantro rough chop

Mix all ingredients, season with salt & pepper to taste.

INGREDIENTS / OTHER

• Naan bread, preferably 4” round, serve warm for service
• Queso blanco shredded for topping

ASSEMBLE

Top warm naan with Korean sesame beef and spicy avocado slaw.  Garnish with shredded queso blanco & cilantro leaves, then finish with a drizzle of the salsa roja.

INGREDIENTS

• 3 ea fried wonton shells
• 3 ea Korean fried chicken strips
• 3 tablespoons secret weapon slaw
• 1 teaspoon toasted sesame seeds
• 1 tablespoon Kogi salsa roja

DIRECTIONS

1. Fry wonton wrappers into taco shells.
2. Fry Korean fried chicken and place one strip in each wonton shells.
3. Top with secret weapon slaw and sprinkle with toasted sesame seeds.
4. Drizzle with Kogi salsa roja, and serve!

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1 ea grilled salmon fillet
• 2 tbsp Serrano Chili sauce
• 4 oz baby bok choy leaves
• 1 tbsp Secret Weapon sauce
• 6 oz fiery Asian slaw

SLAW

• 4 oz Asian slaw
• 2 oz Ken’s cucumber wasabi

DIRECTIONS

1. Grilled mark salmon fillet on both sides.
2. Place on a pan and brush with garlic serrano sauce.
3. Place in 450˚F oven and bake to desired doneness.
4. Serve with baby bok choy sauteed with secret weapon sauce and fiery asian slow.

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

1 sesame seed bun
2 fried crispy chicken breast
2 tablespoons Sweet Baby Ray’s Korean Barbecue Sauce
1 tablespoon chopped cilantro leaves
1/4 cup Asian citrus slaw

Asian Citrus Slaw
1 bag Asian slaw mix
1 bag rainbow slaw mix
1/2 cup julienned red bell pepper
1 cup julienned cucumber
2 tablespoon fresh chopped cilantro
1 tablespoon fresh minced garlic
1 tablespoon fresh grated ginger
1/3 cup seasoned rice vinegar
2 tablespoon toasted sesame oil
1/4 cup lime vinaigrette
1/4 cup lemon vinaigrette

DIRECTIONS

• Toast buns and fry breaded crispy chicken.
• Spread top and bottom bun with Korean barbecue sauce. On bottom bun, place crispy fried chicken.
• Top with Asian citrus slaw and cilantro leaves.
• Finish with top bun and serve!

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