Chef Dave’s Corner

I was in Appleton, WI December 6 to speak at their annual holiday party. This was my 5th year to be invited to this event and I was shown nothing but the best hospitality. I have made many friends over the past few years in Appleton and being able to go back year after year makes this one of my most anticipated events of the year. This year I made my annual visit to Simons Cheese Factory and was taken to this amazing Greek restaurant the Apollo. We were served Flaming cheese and dinner was impeccable.

The picture was taken out of my hotel window the morning of my event. It is a running joke that when Chef Dave Comes the weather goes to hell. Last year they had a blizzard on the day of my event and I had to be rushed from my event to make it to the airport before it closed.

As promised here are the recipes that I made in Appleton along with the nutrition info.
Cook Smart…
Chef Dave Fouts

Poblano Mexi Chicken Stew
Serves: 10
1 teaspoon vegetable oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup celery, chopped
½ cup carrots, chopped
1 cup onions, chopped
1 poblano pepper, chopped fine
3 cloves garlic, chopped fine
2 tablespoon flour
5 tomatoes, cut in half and seeds removed and chopped
1 cup frozen corn
1 can low sodium black beans, drained
1 pound boneless skinless chicken, cut into ¼ inch cubes
½ gallon low sodium chicken stock
¼ cup chopped fresh cilantro

Directions:
In a large stock pot over medium high heat add oil.
Once oil is heated add celery, carrots, onions, poblano pepper, and garlic and sauté for 5 minutes.
Next add the chili powder, cumin, salt, pepper, and flour and sauté an additional 3 minutes.
Add tomatoes, corn, black beans, chicken, and chicken stock and bring to a simmer.
Turn heat to medium low and simmer for an additional 45 minutes remembering to stir occasionally to keep the food from sticking to the bottom of the pot.
Remove from heat and add fresh cilantro and serve.
Serve.
Note: This freezes well for up to three months.
Nutrition: calories 170, calories from fat 30, 3.5g fat, cholesterol 25mg, sodium 610mg, carbohydrate 21g, dietary fiber 4g, protein 18g.

Double Stuffed Sweet Potatoes
Serves: 6
3 medium sweet potatoes
½ cup fat free cream cheese
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
1 tablespoon sugar substitute

Directions:
Place sweet potatoes into a 350F degree oven and bake for 50 minutes.
Remove sweet potatoes from oven and let cool for 20 minutes.
Cut sweet potatoes in half (long ways) and scoop the potato pulp into a medium mixing bowl. Reserve the potato skins to add potato filling back in them to bake.
Add cream cheese, vanilla, pumpkin pie spice, and sugar substitute to the potato pulp and mix for 2 minutes with a large spoon. Do not use an electric mixer this will make the potato filling to smooth.
Next divide potato mixture into six equal parts and fill each skin with mixture.
Place filled potato skins onto a baking sheet and bake for 15 minutes at 350F degrees.
Serve.
Note: I like to top with chopped pecans.
Nutrition: calories 110, calories from fat 5, 0g fat, cholesterol 0mg, sodium 140mg, carbohydrate 22g, dietary fiber 3g, sugars 7g, protein 5g.

Apple Cider Grilled Pork Tenderloin
Serves: 6
2 pounds pork tenderloin (usually come in packs of two)
2 cups apple cider
1 teaspoon salt
1 teaspoon pepper
2 teaspoon vegetable oil
2 cloves garlic, minced
2 teaspoon fresh thyme, chopped fine

Directions:
Using a fork, poke holes throughout the pork tenderloin to allow the marinade to season the pork.
Place pork tenderloin into a 1 gallon resealable plastic bag.
Next add the remaining ingredients over the pork in the bag.
Seal bag and marinate in the refrigerator for up to 8 hours.
Preheat grill to medium heat.
Remove pork tenderloin from marinade and place on grill, discard marinade.
Grill for 35 to 45 minutes turning the pork every 5 minutes to ensure even cooking.
Pork is done when internal temperature reaches 160F degrees.
Remove from heat and let sit for 5 minutes.
Slice pork tenderloin into 6 equal servings and serve.
Nutrition: calories 170, calories from fat 45, 5g fat, cholesterol 85mg, sodium 140mg, carbohydrate 2g, dietary fiber 0g, sugars 2g, protein 28g.

Breakfast- Pear and Apple Couscous
Serves: 8
2 cups fat free milk
2 cups dry couscous
¼ cup almonds, slivered
1/3 cup fresh pears, peeled and chopped
1/3 cup fresh apples, peeled and chopped
2 Tablespoons honey
2 teaspoons cinnamon

Directions:
In a medium saucepan over medium heat, combine the milk, honey and cinnamon.
As soon as it comes to a boil, stir in the couscous.
Turn off the heat, cover and let stand for 5 minutes.
Stir in the pears, apples, and almonds.
Serve warm.
Nutrition: calories 230, calories from fat 20, 2g fat, cholesterol 0mg, sodium 35mg, carbohydrate 43g, dietary fiber 3g, sugars 8g, protein 8g.

Autumn Soy Chai Tea
Serves: 3
1 cup soy milk (fat-free milk can be substituted)
2 cups water
2 black tea teabags
1 tbsp honey
¼ teaspoon vanilla extract
½ tbsp cardamom
½ tbsp cinnamon
1/8 tbsp ginger
2 whole cloves

Directions:
Place all ingredients except milk in a small saucepan over medium high heat.
Simmer for 3 minutes and remove from heat.
Next add soy milk.
Let Chai stand for 2 minutes to allow the spices to season the tea.
Strain tea to remove any large particle and serve hot/warm.
Nutrition: calories 70, calories from fat 15, 1.5g fat, cholesterol 0mg, sodium 45mg, carbohydrate 10g, dietary fiber 1g, sugars 6g, protein 4mg.

Dining Out 101

My favorite line when going out to eat is “I’m a cheap date!” Truth be told, my bill ends up being almost the same as it was before, just with a few modifications. Here are a few tips for making your night out on the town a success.

First, know where you’re going. By knowing the establishment you will be visiting, for the most part, you can plan you meal before you get there. Next, look at the appetizer section first. Most appetizer menus offer main course proteins, without the extra side dishes. Remember to stay away from the fried foods.

When ordering your main course always ASK “What’s in it?” and “How is it prepared?” You don’t want anything made with flour or corn starch or foods that contain added sugar, and “I don’t know” is an acceptable answer from your server. Also, remember how food is cooked has a lot to do with how moist and tender it will be.

Take your time! Don’t rush your eating. You will find, when a bunch of friends or family get together, they all eat at the same pace. Don’t fall into the trap. Hold steady and take your time. Remember your meal should take at least 20 minutes.

Restaurant Tips

· Know in advance where you’re going

· Plan your meal before you get there

· Order clear soups

· Ask what’s in it, and how’s it prepared

· Order from the appetizer menu

· Take your time eating

Dessert Anyone…

When it comes to dessert and eating out, the temptation is great. The lovely wait person comes to your table with a tray full of dessert. This is a hard sell! Then your eyes begin to focus on the dripping chocolate sauces and the glistening caramel, and the banana bread pudding with a white chocolate brandy sauce catches your eye. Ouch, now that’s going to hurt! When choosing dessert, always pick the lesser of two evils, and let dessert just be DESSERT.

Soup or Salad

One of the first questions asked when placing your order from the wait person is…Soup or Salad? I say go for the soup, it has both solids and liquid, you ask? Correct it does, but choose the broth soup. Instruct the waiter that you would like all broth. Most restaurants can accommodate this request.

There are a few rules you need to follow. If it a cream-based soup or thick soup, such as bean, or tomato based soup do your best to skip these types of soup. These are thicker, and in most cases will cause you to feel full before your main course arrives. Also remember to ask how the soup is made. You always want to make sure you know what you’re eating before you dig in.

If the soup they are offering does not appeal to you then order a salad, but have it come with your dinner. This way you can eat your salad along with your main entrée. Your salad would count as your vegetable. As a reminder, always order your dressing on the side.

I have been meaning to post this for a while. I was born and raised in Florida. Most people when going to Florida think seafood. In Lake Worth, Florida there is a Chinese restaurant that I compare all other Chinese restaurants to. The name Oriental Express not only does it have an awesome sushi bar, but the food is First Class! If in Lake Worth don’t forget to give this place a Chef Dave Shout Out…