THE FAVORITES
NOTE FROM THE TEAM Your Bon Appetit café team would like to thank you all for the years of service, partnership, and patronage. We’ve appreciated being Cloudera’s foodservice partner and wanted to share some of your favorite recipes for you and your family to provide a familiar comfort in these unfamiliar times. We may be socially distant but food can still be the heart of our connection. Happy cooking, Executive Chef, Matthew Sneddon General Manager, Janice Peredo
BARBECUE Classic Rub Âź cup brown sugar Âź cup paprika of choice or mixture 1 tablespoon black pepper 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon garlic powder 1 tablespoon onion powder Combine all ingredients, mix well, store in mason jar up for to six months
1
BARBECUE Dr. Pepper Barbecue Sauce 1 cup ketchup ¼ cup apple cider vinegar ¼ cup brown sugar ¼ cup molasses 1 teaspoon liquid smoke (optional) 1 tablespoon honey or agave ½ cup Dr. Pepper (or favorite soda, root beer is good too) ½ tablespoon smoked paprika ½ tablespoon garlic powder ½ tablespoon onion powder ½ tablespoon cumin ½ tablespoon chili powder ½ tablespoon black pepper ¼ cup water Kosher salt to taste hot sauce to taste (optional) Combine all ingredients in sauce pot and cook over medium-low heat 30-40 minutes until slightly thickened, adjust seasonings adding more salt, sugar or vinegar if needed. Allow to cool and refrigerate to allow flavors to develop
1
BARBECUE Carolina Mustard Barbecue Sauce ¾ cup yellow mustard ¼ cup whole grain mustard ¼ cup honey ¼ cup brown sugar 1/3 cup apple cider vinegar 1 tablespoon ketchup 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon kosher salt ½ teaspoon ground black pepper ¼ teaspoon chili powder ½ teaspoon hot sauce (Tobasco) 1-2 dashes Worcestershire sauce Combine all ingredients in sauce pan and cook over medium heat, simmer 15-20 minutes. Adjust seasonings, adding more sugar if needed.
Chef Tips Adding 1 tablespoon of butter will help mellow things out as well. This sauce is designed for pork, but is also great on chicken.
2
ROASTED GARLIC MASHED POTATO 1 lb. Yukon gold potato or russet potato 1 stick unsalted butter, room temperature 1 cup heavy cream 1 sprig fresh rosemary, and thyme 1 whole garlic head salt and pepper, to taste extra virgin olive oil, drizzle Cut the top off whole head of garlic, place in foil season with a drizzle of olive oil, salt, and pepper. Wrap and roast at 350 degrees for 45 min, when cool enough to handle, squeeze garlic out into bowl. Wash potatoes, and cut in 2-inch pieces. In a pot, begin cooking in cold salted water, bring to boil, and cook until potatoes are very tender. While potatoes are cooking, in another pot, slowly warm cream and add rosemary and thyme to infuse cream. Set aside. Drain potatoes and return to the pot used to cook potatoes. Allow potatoes to sit 3-4 minutes to allow excess water to evaporate. Next mash potatoes with potato masher or egg beaters, season with salt and white pepper (or black pepper), add soft butter, 3 cloves of the roasted garlic, and half of the cream, mash and check consistency, adding more cream and salt if desired.
Chef Tips For additional garlic flavor, add additional roasted garlic gloves or garlic powder
3
COREY’S CHICKEN KARAAGE 2 lbs boneless chicken thigh, or chicken breast, cut in ½ inch pieces 1 cup all-purpose flour 1 cup corn starch ½ cup soy sauce 2 tablespoon sesame oil 1 tablespoon rice wine vinegar Water Combine all ingredients in mixing bowl, whisk together, add enough water to create a batter that resembles a pancake batter. Toss chicken with small amount of corn starch then add chicken to batter. Deep fry at 350 degrees until internal temperature reaches 165 degrees. Drain well, toss with favorite sauce or stir fry.
4
BUTTERMILK FRIED CHICKEN Whole chicken cut in 8 pieces (any piece of chicken is fine, bone in is preferred) 1 quart buttermilk Chipotle in adobo; finely chop 1-2 chilies from the can plus 1 tablespoon of the adobo sauce 1 ½ tablespoon kosher salt ½ tablespoon black pepper ½ tablespoon garlic power ½ tablespoon onion powder ½ tablespoon chili powder ½ tablespoon smoked paprika 1 teaspoon dry thyme 1 teaspoon dry oregano Mix dry spices and chipotle in adobo with buttermilk, place chicken in zip lock bag and pour buttermilk mixture over chicken, place bag in bowl or casserole dish to prevent cross contamination. Refrigerate 4-12hrs. Set deep fryer temperature to 325 degrees (can be done with a pot large enough to hold all ingredients, plus plenty of extra room, will need a thermometer to regulate temperature). In a large casserole dish place enough all-purpose flour to fill by half, season flour with garlic, and onion powder, black pepper, kosher salt, dry oregano, dry thyme, mix well to combine. Set up a work station starting with chicken in the buttermilk, seasoned flour, then sheet pan lined with foil or parchment paper. One to two pieces at a time remove chicken from buttermilk and add to seasoned flour, be very generous with the flour, the buttermilk helps flour to stick to chicken. Place floured chicken on sheet pan and continue until all chicken is coated in flour. Place pan of floured chicken in refrigerator for 20-30 minutes to allow flour to really set up on chicken, this step ensures that the crispy coating will stick to the finished chicken. Fry in 2-3 batches depending in size of fryer, cook until internal temperature reaches 165 degrees. Alternately you can raise temperature of oil to 350 and fry until crispy, place on sheet pan with wire rack and finish cooking in a 350 degree oven until chicken reaches 165 degrees, 15-20 minutes.
4
THREE STRATEGIES TO REDUCE STRESS (IN THIS STRESSFUL TIME)
Food can be an important source of comfort, especially during times of stress — like this one. Here’s some guidance to keep yourself steady as you navigate changes to your normal routine. Tune into your body. When feeling hungry, eat mindfully. This means stepping away from your computer, TV, or phone and focusing entirely on what you’re eating. You’ll feel more satisfied, and calmer, too. Snack wisely. Protein, fiber, and healthy fats can combat hunger and stabilize your blood sugar, tempering stress. Reach for an apple with nut butter, a hard-boiled egg with string cheese, or a cup of vegetables with hummus. Learn stress-management techniques at cafebonappetit.com. People with high stress levels exercise less, sleep less, and tend to drink more alcohol. Moving your body, breathing deeply, and getting outside in nature (if you’re currently able) is important to your overall well-being, especially now. Above all, nourish yourself and those you love.