Annual Subway Corporation Convention

Chef's Corner

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

Annual Subway Corporation Convention

1319RFS12TSW

Subway franchisees from all over the world gathered in San Diego, California for this year’s annual Subway Corporation Convention. ACP, Inc. participants included Tim Garbett, President, and Mary Potter, Senior Vice President of Sales and Marketing. The ACP, Inc. booth featured the proprietary Menumaster® Subway microwave oven, model RFS12TSW.

The ACP, Inc. team also promoted a drawing for a free giveaway of the featured microwave oven at the convention. Edward Domek, a Subway franchisee out of New Albany, Indiana, was the lucky winner of this new oven. ACP, Inc. would like to thank all attendees for your time and participation in the microwave drawing. Your comments and attention were greatly appreciated.

Roasted Turkey, Avocado, and Bacon on Ciabatta

Chef's Corner

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

Roasted Turkey, Avocado, and Bacon on Ciabatta

Yield: 4 sandwiches

Ingredients:

  • 1 lb. roasted turkey breast, sliced
  • 4 ciabatta rolls
  • 1/2 cup plain hummus
  • 12 slices of bacon
  • 4 slices of swiss cheese
  • 1 avocado, halved, pitted, peeled and thinly sliced

Instructions:

  1. Preheat oven to 520°F.
  2. In a large, heavy skillet over moderate heat, cook 6 slices of bacon, turning occasionally, until crisp. Then transfer with tongs to a paper towel lined plate to drain. Repeat with remaining 6 slices and set aside.
  3. Slice each ciabatta in half and place on large baking sheet.
  4. Spread hummus evenly on top and bottom ciabatta halves.
  5. Place 3-4 slices of turkey on each ciabatta bottom.
  6. Lay 3 slices of bacon on the top ciabatta halves.
  7. Place avocado slices on top of the bacon.
  8. Place a slice of swiss cheese over the avocado slices on each sandwich half.
  9. Assemble the sandwiches and heat in the panini press equipped AXP at the following settings:

Time: 0:40    MW %: 50    Fan %: 60    IR %: 100

February Industry Tid-Bits

Chef's Corner

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

February Industry Tid-Bits

African Flavors Top 2016 Trends
According to the National Restaurant Association, African flavors are at the top of the “What’s Hot” list for 2016. This trend has made a 20 percent increase in popularity over the past year. Click here to learn more about these spicy flavors.

NRA Acquires NRFSP
The National Restaurant Association announced they have acquired the National Registry of Food Safety Professionals (NRFSP). The U.S. based organization provides certifications for those seeking credentials in food safety operations. Click here for more information.

Ali Group Promotes Jennifer Ward
The Ali Group announced the promotion of Jennifer Ward. Ward will take on a newly created position as vice president of national accounts for Ali Group North America, starting April 1, 2016. Click here for more details.

Bang-Bang Chicken Sliders

Chef's Corner

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

Bang-Bang Chicken Sliders

When it comes to the appetites of today’s consumers, less is more. NRA’s 2015 What’s Hot survey reports that 63% of respondents claimed small/half portions to be a hot trend.

While sliders, for example, have long been the result of a spontaneous quick-service craving, they now appear in many variations on full-service restaurant menus and supermarkets. The versatility of the slider allows an application to provide pre-made sandwiches on-the-go or fresh, on-demand.

Today’s mini-sliders go beyond the traditional “bun, burger, cheese, bun” compilation, though. Chefs from various genres have incorporated high end cuts of meat, fresh vegetables, unique cheeses and condiments that pack a punch.

Looking for a modern slider entrée that will catch the attention of hungry basketball connoisseurs during 2016 March Madness? ACP Corporate Chef Sandy Gibilisco’s Bang-Bang Chicken Sliders will do the trick!

Bang-Bang Chicken Sliders
Yield: Approximately 2 ½ dozen sliders

Ingredients:
2 pounds large white meat chicken nuggets, frozen
½ head thinly sliced iceburg lettuce
3 dozen Hawaiian rolls, or small slider rolls

Bang-Bang Sauce:
1 stick melted butter
6 Tbsp. hot sauce
3 Tbsp. dry ranch seasoning
2 Tbsp. sriracha hot chili sauce
¾ cup mayonnaise

IMG_0024

Procedures:
1.  Pre-heat AXP22 to 520⁰F (270⁰C)
2.  Spray ¼ size sheet pan with non-stick spray
3.  Whisk together all ingredients for bang-bang sauce
4.  Place frozen chicken nuggets on pan and place in pre-heated oven
5.  Heat at the following settings:

1:45     60% MW     70% Air     100% IR

6.  With tongs, remove from pan and toss with bang-bang sauce in a bowl
7.  Place sauced chicken nugget on slider bun and top with shredded lettuce
8.  Serve with a small wedge of bleu cheese or celerys ticks, if desired

Note: for variation, toss cooked, breaded shrimp in bang-bang sauce for Spicy Shrimp Sliders

Bang Bang Chicken Sliders

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

November Industry Tid-Bits

Chef's Corner

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

November Industry Tid-Bits

14 Concepts at Host Milan
The Host Milan show is known for its many extravagant displays from its thousands of exhibitors within over 14 pavilions. From fresh gelato samples to giant beverage coolers, this show has it covered. Click here for more details.

McDonald’s Reveals New Restaurant Concept
A New Zealand McDonald’s location has taken on a variety of changes as the chain’s restaurant of the future. Featuring a McCafe, high-speed internet for customers, an open kitchen and a gourmet bar. Click here to learn more!

McDonald’s to Test 100% Organic Burgers
McDonald’s locations in Germany have announced the availability of the ‘McB,’ a 100% organic burger, to hopefully attract consumers conscious of their health. Click here for more details.

Santa Size Red Velvet Dessert

Chef's Corner

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

Santa Size Red Velvet Dessert

Red Velvet Cookie

‘Tis the season for sweet indulgence and festive decor! Anyone can bake a decadent dessert in a glass dish, springform pan, or even a mug these days. However, when cooked in a skillet most cookies, brownies and cakes tend to have a softer center due to a larger size, while still maintaining a perfectly browned edge.

ACP Corporate Chef Sandy Gibilisco’s recipe for Santa Size Red Velvet Dessert is the perfect example of utilizing a cast iron skillet for sweet indulgence during this holiday season.

SANTA SIZE RED VELVET DESSERT
Yield: 1 large skillet dessert, 8 servings

Ingredients:

14 oz. red velvet cake mix
2 eggs
6 Tbsp. melted butter
½ cup milk chocolate chips
Vanilla ice cream
Kirsch liqueur
Whole cherry pie filling

Procedures:
1.  Pre-heat AXP22 to 350⁰ F
2.  Spray one 10″ skillet pan with non-stick spray
3.  Mix all ingredients together until well incorporated
4.  Spread evenly throughout skillet pan
5.  Place in AXP22 and heat at the following settings:

Stage 1          5:00          10% MW          0% AIR          100% IR
Stage 2          0:30          20% MW          0% AIR          100% IR

6.  Let dessert cool before adding toppings
7.  Top with vanilla ice cream
8.  Mix 2 Tbsp. Kirsch per one cup cherry pie filling and add to top of dessert
9.  Top with whipped cream and serve immediately

SANTA SIZE RED VELVET DESSERT