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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources