Winter is still dragging on, despite the record warm temps across much of the U.S. To perk up customers’ palates and inspire a kitchen staff bored with winter ingredients, add a spicy dish or two to the lineup. The end of February is the ideal time to heat up the menu with these recipes.
Chef Aguilar created this recipe for the Tacos After Dark event scheduled at the South Beach Wine and Food Festival that takes place from Feb. 22-27 in Miami. Although empanadas are not technically tacos, the tasting event includes related handheld items with ethnic fillings. Ropa vieja is typically made by braising meat until it falls apart. Here, chicken thighs are cooked in a flavorful liquid until they are super-tender, then shredded and combined with housemade chipotle ketchup for a spicy kick.
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Every calendar month includes special days to promote certain foods or menu items. This week, National Chili Day falls on Feb. 23, right on the heels of National Margarita Day on Feb. 22. This recipe from Trader Todd’s may be one way for customers to bounce back from all those margaritas and move outside their chili comfort zone. The restaurant creates a signature base that’s a mix of ground beef and Spam. Chipotle peppers in adobo puree add a shot of heat.
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Cauliflower is trending as both a center-of-the-plate substitute for meat and a side. Operators are even cutting the vegetable into tiny rice-shaped pieces and serving it in place of the grain. Caramelized cauliflower takes center stage in this preparation, which also features garlic, red chili flakes and shallots.
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Served in the Mexican concept Nuevo at Valparaiso University in northern Indiana, students enjoy Nuevo Tacos because they have the option to choose how they would like their taco to be complemented, says dining director Coschignano. Students can tailor their dishes by choosing the protein (pork, chicken or flank steak) and toppings. Heat seekers opt for the pork carnitas with their red chili marinade.
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The classic combo of peanut butter, jelly and bacon gets an upgrade when two of the core ingredients are made from scratch. The jelly is infused with sweet heat by cooking together cider vinegar, sugar and four jalapenos, while the peanut butter is actually a rich caramel pureed with peanuts to form a chunky paste. Instead of layering the ingredients into a sandwich, Chef Koketsu dollops them on a plate and tops them with cooked, thick-sliced bacon.
Click here for the recipe.
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