Jesse Sartain Baking Recipes

NAPA, Calif., March 27, 2008

Caffe Sanora was selected as a superior product in the “Premium Coffee” category for both foodservice and retail.  Superior Gold winning products included their “Signature Roast Coffee” and “Antioxidant Coffee”.  The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Caffe Sanora for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

Author: Glen D. Williams

Soup, properly made, is one of the healthiest and most enjoyable styles of cooking. While most canned soups are way too high in fats and salt, when you make it yourself, you can get the nutrition without much of the bad stuff. You can create hundreds of tasty and healthy meals using this outline of the basic steps for making healthy soups. Learn the basics and enjoy the rewards for life.

The Base: We’re going for simple and easy, here, so, instead of figuring out all the perfect soup base ingredients, let’s just use bouillon cubes. They’re cheap and easy to use. Just add 3 cubes to a gallon of water in a 6 quart Dutch oven or large pot. Use Chicken cubes for poultry soups and beef cubes for beef, lamb or pork. Get the water to start boiling before adding anything but the cubes. Your ingredients determine when to start the base. For example, a meat and vegetable soup can cook for 1 hour, but if bony meats and dried beans are included, it could take 2.5 hours. Actual prep time is about 30-60 minutes…the rest is simmering time.

The Bones: For bones (like left-over turkey, ox tails, etc.), start the base 1/2 hour early and boil the bones, then cool and remove edible parts to return to soup. Bones and shells are O.K. in soup if you warn people when serving.

Dried Beans, Rice, Noodles, etc: The dried stuff determines how long your soup will take to cook. Over 2 hours for dried beans, one hour for lentils, dried peas or rice, 45 minutes for noodles. I keep a variety of all that stuff in the pantry because I never know what I want to add until I’m cooking…it’s usually 3-4 different things. A total of one cup of dried stuff usually gives the soup a solid quality. If you like thinner soups, this is where to do the thinning.

Meat: 1 pound of meat is usually plenty for this size soup. cut in 1/4″ by 2″ strips. Some meats can be cooked ahead and shredded using 2 forks, for a different texture. Raw meat should be added to the soup to cook about 45 minutes.

Vegetables: Make sure to include 8-10 cups of raw vegetables. My main 3 vegetables are carrots, celery and onions. Any vegetable will work, so be creative. Always press and chop 3-6 buttons of fresh garlic to add. It’s a great flavor and aroma enhancer and it is very good for you. Fresh vegetables should be added to cook the last 30 minutes, except green beans (45 min) and leafy vegetables (10 min).

Spices: Most people add spices way too early, cooking off all their flavor. Spices should be added the last 15-30 minutes if you want to notice their contribution to the flavor of the soup. I use a lot of dried basil, fennel seeds, parsley flakes and fresh ground black pepper. This is an area of personal taste, though, so, follow my Mom’s advice. “It’s easier to put it in than to take it out.” Because the Bouillon cubes have enough salt, you should not add more.

Author: Sherry Frewer

There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you’re tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.

These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.

Mexican Shredded Beef Crock Pot Recipe

4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water

Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.

Mexican Chicken Stew Crock Pot Recipe

2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce

Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.

Mexican Macaroni and Cheese Crock Pot Recipe

5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste