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CAPITAL DISTRIBUTING
Newsletter # 15
“Designing the Green Kitchen”
September 17th, 4-5 p.m.
Free CEU Course, 1 credit
Capital Distributing Showroom
2910 N Stemmons Frwy - Dallas
Special Guest:
SubZero/Wolf Corp. Chef
Garth Blackburn
RSVP to 214-276-1001 or jennifer@capitaldistributing.com
Experience the Viking Difference
Learn more about Viking Appliances
at our Viking Demonstration Lunch with Chef Scotty Cambell
Wednesday, September 23rd,
12:00 noon at Capital Distributing
Please RSVP : jmayes@milestonedist.com
or 214.217.2845 |
Chef's Corner
Cheese-crusted Chipotle Grits
Sub-Zero Wolf Executive Chef Garth Blackburn
Serves 6
2 ears Local fresh corn
¼ cup Grits
1 cup Heavy whipping cream
½ cup Ancho Caciotta cheese, grated (Pepperjack cheese may be substituted.)
¼ cup Crisp cooked bacon, chopped
1 tsp Adobo sauce from canned chipotles
Preheat Wolf steamer to 200°.
Preheat Wolf charbroiler or Wolf outdoor grill.
Preheat Wolf oven to broil.
Grill corn 5 to 8 minutes, turning occasionally. Cut off the kernels from the cobs, then milk the cob with the back of a knife.
Heat the heavy whipping cream in solid steamer insert.
Add grits to cream, along with corn milk, stir once and cook about 40 minutes, stirring occasionally, until thickened.
Once the grits have thickened, add ¼ cup cheese, bacon, adobo sauce, and corn kernels, stirring until combined.
Sprinkle remaining cheese on top and finish under broiler, 3 to 5 minutes.
Serve immediately. |
CapitalDistributing.com
Capital Distributing Inc.
214.638.2681
2910 N Stemmons Frwy
Dallas, TX 75247
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