Mac and cheese with red pepper coulis, chicken breasts and sweet italian sausage

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
5

Iraj Fernando, executive chef/manager for Southern Foodservice Management Inc., created this dish as a play on a traditional comfort food. Fernando says that, as a chef, he becomes a storyteller. “I want everyone to come to the café and be able to recognize something from their past,” he says. “This is one of those dishes. It’s a family-style recipe with rustic and bold flavors.” Fernando says the dish’s classic white sauce is accentuated with flavors from his home country, Sri Lanka.  

Ingredients

Chicken breasts and sausage
2 whole red peppers
5 5-oz. skinless chicken breasts, pounded
Salt and ground pepper to taste
½ cup flour
2 to 4 tbsp. olive oil
2 large garlic cloves, thinly sliced
4 oz. tasso
2 zucchini, cut into matchsticks
1 lb. sweet to mild Italian sausages
2 tbsp. butter and herb Boursin cheese
Dash harissa or Sriracha (optional)
¼ cup white wine
1 cup chicken broth 

Mac and cheese
2 whole red peppers
16 oz. macaroni
2 oz. butter
I tbsp. chopped shallots
2 oz. flour
1 qt. milk, hot
1 tbsp. Cajun seasoning (can substitute with Old Bay)
12 oz. diced tomatoes and green peppers
1 tbsp. granulated garlic
Large pinch saffron threads
½ lb. cheddar cheese
¼ lb. shredded pepper jack
4 oz. buttered breadcrumbs
½ tbsp. Montreal steak seasoning
Pinch nutmeg
Deep-fried parsley, chopped, for garnish 

Steps

1. Set red peppers on low flame range. Remove blackened skins, core peppers and chop. (You will do this for both chicken and mac and cheese recipe)

2. Season chicken with salt and pepper. Dredge lightly in flour. Set aside.

3. In skillet, over medium heat, add olive oil, garlic, tasso, zucchini and red peppers. Season with salt and pepper.

4. Add sausage. When cooked, remove sausages.

5. Add buttered cheese and harissa or Sriracha, and cook on medium heat for 2 to 3 minutes, until edges are light brown. Add wine and bring to a boil. Stir, then reduce for 2 to 4 minutes.

6. Add chicken broth, and simmer, partially covered, for 2 to 3 minutes.

7. Slice sausages and add to skillet. Carefully toss with chicken.

8. Cook macaroni; drain and set in baking pan.

9. Stir butter, shallots, flour, milk and Cajun seasoning together. Set aside.

10. Add rest of ingredients, except breadcrumbs, nutmeg and parsley, to macaroni pan. Sprinkle breadcrumbs on top. Bake, covered, at 325°F for 15 minutes.

11. Uncover and sprinkle with steak seasoning, nutmeg and parsley. Bake for 5 to 8 minutes.  

Recipe by Bosch LLC (Broadview, Ill.) 

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources