Episode I – The Phantom Minestrone

Episode one of the video podcast is in the can.  I will be loading it on to youtube tomorrow.  Avoid the Christmas rush and bookmark http://www.youtube.com/wannabetvchef now.  Or watch it right here:

Iron Chef: Sam’s Club

My first demo at the new Sam’s Club in Spanish Fort was an interesting day to say the least. Much like my first demo at the Mobile Sam’s, these guys had no idea I was coming. I did stop by last night to do a meet and greet, but that was hardly enough time for them to order the ingredients for the demo. It is hard to do sea scallop saltimbocca with out fresh sage . . . or prosciutto . . . or scallops. The recipe also called for serving the dish over pasta. I hate doing pastas or rice at the demos because I only have cheap hot plates to use. They take an hour to bring a gallon of water to a boil. That is not hyperbole

- it actually takes 60 full minutes for the water to start simmering.

The way the demonstrations work is that a number of companies tell Chef Team, “We want you to push our product.” Chef Team then takes a number of different products and create recipes that allow us to promote several things at the same time. Each demo has two or three items that are “featured ingredients.” Meaning they have paid Chef Team extra to be the focal point of the demo. For this reason it is important not to improvise with the recipes – you have clients to protect.

Often the proteins and produce used are actually Sam’s Club own items. There are also secondary ingredients that have to be used unless the club is out of them. Things like Weber’s Citrus Grill Seasoning. If they are out then I can use lemon pepper or fresh citrus to get a similar flavor. Since it was clear that I was not going to be able to make the recipes Chef Team sent, I got the go ahead from the GM to go freestyle. The featured ingredients this week were Bertoli extra virgin olive oil and Mama Something-or-other’s marinated artichoke hearts. The secondary ingredients were Real Lemon Brand lemon juice, Tone’s rosemary and garlic seasoning, and McCormick Mediterranean Sea salt and black peppercorn grinders.

So I thought what are my primary flavors? Rosemary, garlic, lemon, olive oil, and artichoke hearts. All are common ingredients in Mediterranean food. The great thing about Mediterranean cuisine (well one of great things anyway) is that it is easy to prepare, a must for cooking while holding a conversation. The original recipe card called for a salad with romaine, tomatoes, olive oil, red wine vinegar, feta, and the chokes. Sam’s was also out of the vinegar.

All I need was my mystery ingredient – pork tenderloin. Allez cuisine!

I seasoned the pork with the rosemary/garlic seasoning plus salt and pepper, and sautéed it. I 86’d the whole idea of pasta and focused on modifying the salad. Since I had no vinegar I went with lemon juice, a common dressing for salads in the Middle East. I kept the other ingredients and added pimento stuffed Manzanilla olives (they were being demo’d by someone else so they were already paid for).

It was a huge hit. All of the key products sold well. Everyone was happy.

The winner is . . .

Iron Chef: Sam’s Club.