Sweet Potato Fries

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!


Sweet Potato Fries

 

Servings:1

Total Cook Time: 3 minutes

Ingredients

  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt

Accessories:

  • Non-stick basket (TB10)
  • Oven paddle (PA10)

Procedures:

  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.

fhw-chris

Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

Lebanese Olive Pizza

Chef's Corner

Lebanese Olive Pizza

According to National Restaurant Association’s What’s Hot: Top 10 food trends for 2017, ethic cuisines are trending, with “consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home.” Millennials especially are influencing this trend with their adventurous appetites and desire to explore global flavors.

This millennial approved Lebanese Olive Pizza is a quick Middle Eastern recipe, which can be simplified by using a premade Lebanese bread or naan as the crust. Try it using an Amana® Commercial AXP or Menumaster® MXP high speed combination oven today.


Lebanese Olive Pizza

 

Servings:1-2

 

Ingredients

  • 1 – Lebanese Bread (can substitute Naan or Pita Bread)
  • 5 oz – tomato paste
  • 5 oz – fresh Mozzarella Cheese (shredded)
  • 4 oz – Kalamata Olives (chopped or sliced)
  • ¼ tsp – dried oregano
  • ¼ tsp – crushed basil
  • ¼ tsp – ground black pepper

Accessories:

  • Pizza stone (ST10X)
  • Oven paddle (PA10)

Procedures:

  1. Preheat the pizza stone in oven, allowing 30 minutes to pre-heat thoroughly
  2. Spread tomato paste over top of bread. If using a smaller bread such as Naan, use 2 pieces of bread
  3. Sprinkle with Mozzarella Cheese and top with olives.
  4. Sprinkle the oregano, basil, and pepper evenly over the pizza.
  5. Place on pizza stone in AXP/MXP and heat using the program settings below.
  6. Remove from oven, slice, and enjoy

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 0:50 70% 10% 100%


Works Cited:

“What’s Hot: Top 10 Food Trends for 2017.” National Restaurant Association, 08 Dec. 2016. Web. 17 July 2017.


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

Not Your Average Toast

Chef's Corner

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

Not Your Average Toast

While some may think of a simple toasted piece of bread as a literal foundation for butter or grandma’s homemade jam, there is so much more to it nowadays. Topped with vibrant and fresh ingredients, experts argue that the new “artisanal toast” could potentially become its own food group in 2015. Most likely due to its versatility and ability to support a variety of flavor profiles, from organic kale to sliced pear and everything in between.

The toast trend began on the west coast, but many small cafes and restaurants across the country have also integrated this previously small breakfast staple into their menus, offering customizable options to their guests.

As The New Yorker puts it – “Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” ACP Corporate Chef Sandy Gibilisco’s recipes for artisanal, sweet and savory toasts are sure to do just that with the help of the MXP.

2

Caramelized Onion and Gruyere Cheese Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread
•  ½ cup caramelized onion jam
•  1 onion
•  1 Tbsp. olive oil
•  ¼ tsp. sea salt
•  ¾ cup shredded gruyere cheese

Procedures:
1.  Combine onion, olive oil and sea salt. Roast in pre-heated MXP at the following settings:
2 minutes     40% MW     90% Air     100% IR
2.  Place bread in pre-heated (520° F) oven directly on pizza stone at the following settings:
20 seconds    10% MW     100% Air     100% IR
3.  Remove with tongs
4.  Spread 2 Tbsp. onion jam on toasts
5.  Sprinkle each toast with 1 oz. gruyere cheese
6.  Place toasts on ¼ sheet pan and place in MXP at the following settings:
30 seconds     10% MW     0% Air     100% IR
7. Serve immediately

1

Mango Chutney and Aged Cheddar Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread OR 6 slices of whole wheat bread
•  1 9 oz. jar of Crosse and Blackwell mango chutney
•  6 oz. shredded aged cheddar
•  ½ fresh mango, cubed
•  Peppered bacon bits, optional

Procedures:
1.  Place bread in pre-heated oven directly on pizza stone at the following settings:
20 seconds     10% MW     100% Air     100% IR
2.  Spread 2 Tbsp. mango chutney on toasted bread
3.  Sprinkle each toast with shredded age cheddar
4.  Add fresh cubed mango over cheese
5.  Place in MXP at the following settings:
40 seconds     10% Air     80% MW     100% IR
6.  Remove from oven and sprinkle with cooked bacon bits if desired

Grilled Cheese in Tomato Soup

Chef's Corner

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

Grilled Cheese in Tomato Soup

By: ACP Corporate Chef Sandy Gibilisco

As February begins, don’t just settle for crackers in your soup!  Use the MXP to make a Panini grilled cheese sandwich, cut it into bite sized pieces and scatter them over a bowl of steaming tomato soup.

tomato cheese soup

Assemble a grilled cheese sandwich and place on the Panini press accessory in the MXP for 30 seconds, while your tomato soup is heating.

Ingredients:

  • 2 (1/2-inch – 1.3 cm – thick slices country white bread)
  • 1 tablespoon (2 g)  butter, melted
  • 2 ounces Gruyere cheese, grated
  • 2 thick slices  Sharp Cheddar Cheese

Procedures:

  1. Brush 2 slices of bread lightly with melted butter and turn over.
  2. Sprinkle half of the unbuttered side with grated Gruyere on each of two of slices.
  3. Place a slice of sharp chedder on top of the Gruyere on each slice of bread.

Place in MXP on the following settings:

Stage 1:         15 sec           60% MW       20% AIR    100% IR
Stage 2:         10 sec           40% MW         0% AIR    100% IR

Remove both halves from oven and close sandwich. Allow to rest on cutting board for 1 minute. Cut into 1-inch cubes. Place pieces on top of a steaming bowl of soup. The toasty bread becomes a little soft and the cheese gets gooey in the hot soup. It’s sure to make your customers feel like a kid all over again.

tomato-cheese-soup