Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/116674
PREPARED FOOD FOCUS resource guide Advertiser Page Aiya America .............................................................52 Alya Foods.................................................................57 American Roland Food Corp. ........................................4 American Vintage Wine Biscuits ..................................58 BelGioioso Cheese, Inc..................................................9 Char Crust, Inc. ..........................................................57 Delicaé Gourmet.........................................................57 Dispensa-Matic Label Dispensers .................................14 Fischer & Wieser Specialty Foods, Inc. .........................57 Fran's Chocolates, Ltd. ................................................51 Fromagerie Henri Hutin ...............................................27 Mexican Mac-and-Cheese with Chorizo Yield: 4 (10½-ounce) portions or 6 (7-ounce) portions Preparation time: 35 minutes plus baking time • Shelf life: 1 week Frontier Soups ......................................................51, 57 Golden West Specialty Foods, Inc. ...............................57 This tempting pasta in creamy cheddar sauce, from Ivy Stark, executive chef of Dos Caminos restaurants, is scented with jalapeños and topped with crunchy crushed tortillas and Cotija cheese. Mexican chorizo works well for the dish, as it's far softer than sausages from other countries and readily melts into the sauce. HimalaSalt-Sustainable Sourcing .................................29 8 ounces wagon-wheel pasta or other pasta 2 tablespoons unsalted butter 4 ounces (about ¾ cup) finely chopped onion ½ tablespoon minced garlic 2 to 3 teaspoons minced pickled jalapeños 1 teaspoon ground cumin ½ teaspoon ground coriander Milo's Whole World Gourmet .....................................58 1 (6-ounce) link Mexican chorizo, casing removed and crumbled 2 tablespoons all-purpose flour 2 cups milk ¾ cup grated Mexican cheese blend (or substitute Jack and sharp cheddar) 1½ cups grated sharp cheddar 1½ cups crushed tortilla chips 1¹⁄3 cups freshly grated Cotija cheese 1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Remove, drain and set aside. 2. Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Add the onion, garlic, jalapeños, cumin and coriander and cook over medium-low heat, stirring, until the onion is softened, about 7 minutes. 3. Add the chorizo and saute until the pieces are separated and lightly colored. Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a steady stream, whisking, and bring the liquid to a boil. Simmer for 2 minutes and adjust the seasoning. Cool slightly, add the cheeses and stir until melted. 4. Heat the oven to 350 degrees. 5. Stir the cooked pasta into the cheese mixture and transfer to a 2-quart baking dish. 6. Combine the tortilla chips and Cotija cheese and drizzle on top. Bake for 30 minutes until the macaroni is hot and the top is golden brown. Remove and let stand for 10 minutes before serving. NUTRITIONAL DATA (per 10½-ounce portion): Calories: 500; Cholesterol: 110 mg; Sodium: 840 mg; Fat: 34 g; Dietary Fiber: <1 g Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ onlinehighlights. 56 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Le Gruyère/Cheeses From Switzerland ....................18-19 Maroc Export (Moroccan Center for Export Promotion) .11 Montchevre-Betin Inc. ..................................................23 Olivier Napa Valley....................................................52 The Peanut Shop of Williamsburg ..................................6 Pollen Ranch ..............................................................58 Premium Gold Flax Products & Processing ....................58 Prosciutto di Parma/Parmigiano Reggiano (EU5) ..........25 Ritrovo Italian Regional Foods .....................................58 Robert Rothschild Farm ...............................................17 Sabatino U.S.A., Inc. ..................................................15 Salem Baking Company ....................... Inside Front Cover Seattle Seasonings LLC ................................................58 Source Atlantique Inc. ...........................Inside Back Cover Southwest Specialty Food Inc. ......................................59 The Spice Lab .............................................................58 Sticky Fingers Bakeries ..........................................16, 57 Stonewall Kitchen .......................................... Back Cover Torie & Howard, LLC...................................................24 Walkers Shortbread, Inc. ............................................13 Wing-Time, Inc. ..........................................................59 Wisconsin Milk Marketing Board .................................21 World's Best Cheeses ....................................................3