Recipes

Helmut Holzer, CMC

Dubliner Ruben Sandwich
Recipe makes four portions
Helmut Holzer, CMC

16 oz Fine sliced Pastrami                        #9430341
8-ea. Slices of Rye Bread Seeded           # 5460002
1.5 oz Russian dressing                           # 3751752
2.00 oz Apple Wood Smoked Bacon   # 22180
1.00 oz fine diced Onions                             FRESH
1 oz Butter Irish Kerry Gold                        # 70012
16 oz Sauerkraut drained weight            # 3120024
2.00 oz White Wine dry
6 oz Chicken Stock in tetra Pack is fine
2 teasp. Caraway Seeds                          # 163955
TT   Sea Salt                                                # 164734
TT Pepper Black                                         # 164086
TT Chopped Garlic                                   # 7430
7 oz Dubliner Parchment Kerry Gold # 11800

dubliner_ruben_sandwich Method

Train the Sauerkraut and set aside, Sautee the fine cut bacon until translucentadd the chopped onions and sauté until golden Brown. Deglaze with the White Wine add the chicken Stock, Caraway and the Sauerkraut simmer, for about 35 – 40 minutes, until most of the stock has evaporated. Add the butter and season to taste. Set aside for the assembly of the Sandwich.
Spread each of the Slices of bread with a thin layer of the Russian dressing. Topped with the sliced of shredded Dubliner Cheese, followed by the Sauerkraut, and finished with the sliced Pastrami. Place with Butter onto a griddle or in a skillet cover with a dome lid and cook until the bread is golden brown and the Dubliner Cheese starts to melt.Serve with your favorite side dishes such a potato salad, Chips and pickles a nice salad will finish of a great lunch item.

Bon Appetite

Helmut Holzer, CMC

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Filet Mignon wrapped with
Nueske’s Applewood Smoked Bacon,
Asparagus & Hollandaise

Helmut Holzer, CMC

helmut Ingredients:

4 tenderloins of beef (cut into 6 - 8 oz pieces)
8 slices Nueske’s apple wood smoked bacon
8 toothpicks (soak in water for 30 minutes prior to use)
1½ tsp sea salt
1½ tsp pepper
1½ tsp garlic (granulated)
1 tbs Dijon mustard
8oz butter or clarified butter
3 egg yolks
1 oz white wine (dry)
1 tsp tarragon (dried or fresh)
½ tsp thyme
½ tsp oregano
1 tsp lemon juice
Cayenne pepper (to taste) filetmignon1
2 bunches asparagus
4 potatoes
1 tbs red peppers
1 tbs yellow peppers
1 tbs Poblano peppers
2 oz crème Fraiche
2 oz blue cheese
1 tsp shallots
1 tsp onion
2 tbs Panko bread crumbs
2 egg yolks

Procedure:

Wrap each tenderloin beef cut in Nueske’s apple wood smoked
bacon and fasten with a tooth pick; season the tenderloins with
salt, pepper, garlic,and rub with Dijon mustard; cook for 5 - 6
minutes on each side - 130° core temperature for medium.

Hollandaise – make the reduction (wine, herbs – tarragon, thyme,
oregano, shallots, and peppercorn). Boil and reduce 1/2, strain
(cools the reduction to body temperature 95° & mix with the egg yolks).
Over a double boiler add the clarified butter and whisk the mixture until
the sauce thickens. Add lemon juice, cayenne, salt, and pepper to taste.

Asparagus – Bring salted water to a boil, prepare a ice bath. Simmer the
asparagus until tender, remove from water and place into the ice bath.
Strain and set aside. Sauté with butter. Season and serve.

Potatoes – Peel (optional) Boil until tender. Set aside. Dice the peppers.
Sauté with onions and mix with the potatoes. Season and serve.

Helmut Holzer, CMC

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helmut_holzer_1 Recipe From The Files Of:
Master Chef Helmut Holzer, CMC

Poulet Mascotte

Young Chicken with Artichokes, Button Mushrooms and Truffles

1 ea Fresh Chicken aprox. 1.5- 2lb

3.5 oz Olive Shaped Potato

3.5 oz Artichoke bottoms

3.5 oz button Mushrooms

8-10 Slices Fresh Truffles

2 oz Veal Gravy

Whole Butter as needed

Salt and Pepper TT

Method:
                                                                                Season the Chicken and brown on all sides in Butter.

Surround the browned Chicken with the Butter Sautéed

Artichoke bottom’s, Mushrooms and Potatoes.

Cover and finish in the oven.

Before the Chicken is almost done place the Chicken with the

Artichoke-Mushrooms and Potatoes in a preheated Terrine,

Garnish with the Truffle Slices and the Veal Gravy, cover and

place back in the oven for about 10 minutes and serve as is.

Bon Appetite

Partner Profile

ACF Greater Atlanta Partners

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ACF Greater Atlanta Chapter
Partner's Web Links

Blockbuster Linen Service
Dietz & Watson
Georgia Power
Halperns'
Inland Seafood
K Sales Co., Inc
Performance Foodservice - Milton's
RATIONAL USA
Restaurant Management Recruiters
S & D Coffee
Schwan's Food Service
Southeastern Mills
Sysco
US Foods
Uniform Worx

Welcome New Partner

The ACF Greater Atlanta Chapter would like to welcome our new ACF Web Partners. Through their continued partnership and exemplary support of our organization, the ACF Greater Atlanta Chapter has been able to reach out to the Atlanta culinary industry, community and beyond. We would like to encourage each of you to support our ACF Partners with your business decisions. ACF Greater Atlanta Chefs Association
Partnering For Tomorrow!

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Have your company logo and link seen by chefs all over the greater Atlanta area... the state of Georgia... as well as chefs all over the United States by becoming an ACF Greater Atlanta Chapter Partner. Click on our logo to find out the benefits to becoming a partner.

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Membership Information

January TOT's Kitchen Report

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Marie__Students

We have come to appreciate those who are always looking out for us. Tots Kitchen could not be without the continued financial support of the ACF, Director, Members of the Board and Chapter Members. Our work of empowering the less fortunate with nutritional information and healthy snacks is a result of the ACF- Atlanta determination, year after year to stamp out hunger in our community.

Last month (December), we distributed 107 healthy snack packs and Christmas cookies packs (donated by a church). Each snack pack was loaded with breakfast, lunch and late snack items and an activity sheet with nutrition information.

Snacks:
Breakfast cereal
Shelf life milk
Blueberry waffles
Oranges and apples
Microwavable spaghetti and meatballs
100% Juicy juice
Pudding cups
Whole grain corn dogs
Oatmeal and raisin cookies

We had 10 nutrition and food prep classes with 138 students and 10 adults. There is so much need for parents to be educated about nutrition. There was one mother who did not know the nutritious benefits of vegetables. After the class, she asked if she could be a volunteer with us and she has been with us since

We added 4 schools with 73 new students who will participate in our holiday program only when school is out. They are: Gods House of Love, Wee Academy, Budding Scholars Center and Little Peoples Academy. There are six outstanding volunteers who help us with snacks distribution and a curriculum developer who works to help us where we need help.

The ACF- Atlanta is to be congratulated and thanked for the changes in the households of families in South Fulton. Overall, we have impacted more than 3000 children and their families with nutrition education and weekend back packs since January 2011. One woman came up to me in Kroger and asked her son if I was the vegetable lady. Her son had told her he should eat more vegetables, so she is buying more vegetables. Even on the streets, we meet children coming up to us and talking about how food will help them live longer and healthier. One of our teachers said a child told her that carrots makes a better snacks than what she had (an oatmeal bar). Teachers and parents alike are warming up to the fact that their children are being exposed to the real benefits of foods. Yes, we are making a difference in how our children influence their parents even in this way. This makes us really happy.

Sincerely,
Marie

Marie__Students_2

Operation Chefs Unite

If you would like to volunteer to provide food for our military men and women one holiday during the year, send us an email. Your name will be added to the calendar. Please check the calendar for available dates on the OCU page. Contact Chef Rusty Sigmon at

rusty.sig123@comcast.net.

Visit the USO website to see just how they support our troops
and how you may get involved.

2012 Monthly Meeting Schedule

2012 Meeting Schedule
A very special thank you to all those who have stepped up and provided space for our Monthly Meetings!
ACF Greater Atlanta Board of Directors

2012 Monthly Meeting Schedule

January 9, Sysco
February 6, Park Spring
President's Gala
March 5, Five Seasons Brew Pub
April 2, Halperns'
May 7, Fresh Point
June 4, US Foods
July, No Meeting
August 6, Landmark Diner
September 10, Inland Seafood
October 1, Phoenix Produce
November 5, Performance

Foodservice - Milton's
December3, Atlanta Foods
International