Millennials and Appetizers

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Millennials and Appetizers

“Millennials are the snack-food generation,” according to Foodservice Equipment & Supplies (Levin). In a recent articleFE&S magazine and menu designer Wendy Dimitri shared some insight on the influence and demands of millennials.

While young consumers continue to be drawn to traditionally portioned entrées, studies have shown that the group is largely known for ordering various small portion entrees at once, such as appetizers or side dishes, and classifying that as a meal.

ACP Chef Sandy Gibilisco’s avocado & tomato melt can serve as a light prelude to an entrée, OR a savory standalone dish. Its fresh ingredients attract the millennials’ interests in food origins while acknowledging their desire for ingredient customization as well.

Click here to read about another delicious and versatile appetizer cooked in the AXP!

melt

AVOCADO & TOMATO MELT

Ingredients:

●  2 english muffins
●  1 fresh, ripe tomato
●  1 fresh, ripe avocado
●  4 slices mozzarella cheese
●  optional: spicy sriracha mayonnaise

Procedures:

melt2

1.  Peel avocado and slice in half. Slice each half into 5-7 sections.
2.  Split english muffin in half. If desired, spread a small amount of sriracha mayonnaise on each half.
3.  Slice tomato into 4 slices.
4.  Place avocado slices evenly across each muffin half.
5.  Place 2 tomato slices over avocado on each muffin.
6.  Top with 2 slices mozzarella cheese.
7. Place on ¼ sheet pan and heat in the AXP22 at the following settings:

Oven temperature: 520⁰F
Time: 0:45
MW: 60%
Air: 70%
IR: 100%

 

Works Cited:
Levin, Amelia. “Designing Menus for Millennials.” Foodservice Equipment & Supplies. 27 August 2014. 27 January 2016.

AVOCADO & TOMATO MELT

January Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

January Industry Tid-Bits

McDonald’s Benefits from All-Day Breakfast
The burger chain said that same-store sales from the fourth quarter increased by 5.7%, which was their best performance since 2012. Click here for more details.

2016 Begins in Stagnant Fashion for Restaurant Industry
The beginning of 2016 has shown little direction of growth thus far, with an expectation of 1% traffic growth this year. To learn more about the many factors involved in this impactful occurrence, click here.

Predicted Operations Trends for 2016
NRN predicts various operational changes throughout the foodservice industry in 2016. Click here to learn more.

December Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

December Industry Tid-Bits

Foodservice Visits Set to Grow in 2016
In 2015, the U.S. foodservice industry ended the year with a total traffic volume at 61 billion, a 1 percent increase. The NPD Group predicts an additional traffic increase of 1 percent in 2016. Click here for more information!

Delivery Shows Popularity in 2015
An increasing number of restaurant chains achieved delivery status in 2015 as the on-demand consumer trend continues to grow, while other restaurant operators struggled to keep up. Click here for more details.

Restaurant Trends for 2016
NRN predicts a variety of new restaurant trends for the year 2016, from shake shooters to increased levels of veggies. Click here to learn more!

National Oatmeal Month

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

National Oatmeal Month

baked-oatmeal-300x200

The start of a new year often represents a handful of new goals and resolutions, whether it be starting a new exercise routine or sticking to a new diet plan.

Many of us can admit to having trouble with sticking to these ambitious objectives, but as if ringing in the new year isn’t enough of a reason to jump into culinary change, the calendar can help in more ways than one!

The month of January is national oatmeal month. This vitamin packed breakfast item is a healthy source of B vitamins and calcium, and it takes longer to digest, resulting in feeling full much sooner. It also assists in lowering cholesterol and reducing the risk of heart disease.

Oatmeal doesn’t have to remind you of soupy, bland wallpaper paste though! Chef Sandy minimizes the inclusion of sugar and uses other ingredients high in protein and antioxidants to provide a powerful, flavorful punch.

Fruit and Oat Breakfast Cassrole

Ingredients:
• 2 Tbsp. light brown sugar
• 1/3 cup old fashioned oats
• 1 egg
• 1 handful fresh blueberries – 2 oz.
• 1/3 cup 2% milk
• 1/4 tsp. ground cinnamon
• 1 Tbsp. sliced almonds
• 1 Tbsp. shredded coconut
• Additional 6 fresh blueberries

Tools:
• 
MXP oven
• 
Oven paddle
• Mixing bowl
• Rubber spatula
• Ceramic oval bowl
• 1/4 size metal sheet pan

Directions:
1. Place all ingredients except almonds and coconut in a mixing bowl and mix evenly for 20 seconds. Make sure egg is well beaten.
2. Pour into ceramic bowl and place on 1/4 sheet pan covered with parchment paper.
3. Place in MXP oven and cook at the following settings:

Stage 1: 1 minute      50% MW      0% AIR      100% IR
Stage 2: 40 sec         40% MW    40% AIR      100% IR

4. Remove from oven and sprinkle with almonds and coconut flakes.
5. Place berries on top of baked casserole.

Fruit and Oat Breakfast Cassrole