Wow what a smokin’ night at the March DFW NACE meeting at Milestone Culinary Center. The night started off with some great networking, as we sampled a Smoked Bloody Mary and listened to a mariachi band provided by Encore Entertainment.
Members and guest were then asked to break into in 3 groups, designated by spices, peppers and condiments. The three different groups then went from room to room to be educated on different smoked foods. In the main culinary kitchen, they experienced how to make Smoked Salmon salad as demonstrated by Chef Marcos from the Milestone Culinary Center and how to properly smoke peppers, provided by Fresh Point.
In the instructional area of Milestone, the students and instructors of Remington College showed different uses for Peruvian Chilies including how chilies and chocolate can be combined. Then in the main room Chef Katie Kennedy with Legends Hospitality Management provided a decadent apple empanada with smoked caramel. Some of the group was lucky and received dessert first – what could be better than that.
To see photos from the March meeting check out the DFW Facebook page.
The highlight of the night was the Smoked Tomato Bisque from Chef Marcos, and many asked for the recipe which he generously provided below.
Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
1 cup chopped yellow onion
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups vegetable stock
1/4 cup heavy cream
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil,onion and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes. Then quick smoke for 10 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup vegetable stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more vegetable stock to adjust the consistency to how you like it.
Many thanks to this month’s sponsors:
For more details about the March program, view the meeting Snapshot (where you’ll find another recipes)