March Break: Cafe Belong

Hey People of Earth,

     So as you may have previously known I had spent the vast majority of my March Break working again at Cafe Belong in Toronto. I worked a straight 5 days there mainly in the production and catering kitchen (primarily due to the fact in the menu changes I am not accustomed to yet). While I spent my time there I met some of our new kitchen staff: Amis and Kim (she's from England!). Nothing like those "production kitchen life chats."

     However, I'd like to bring recognition to the events of Wednesday the 15th of March. That day our wonderfully talented restauratuer Brad Long was being interviewd for a segment on CBC for the top chefs in Toronto. Good for him!Practically all day they were videotaping, interviewing and taking shots of us cooking and all that. I'll be sure to post the link to the video of it all when I find it/ the time comes,

     Shut out the Laird our Executive Sous Chef for letting me stay at his apartment for the time, and I'll see you guys later,

S

Grilled Chicken, Cabbage & Corn Stuffed Tortilla Rolls

Hey Viewers,

     So this recipe comes from my Mentor Brad Long, he gave me this recipe a few years ago for an event I was catering. This recipe is open to many substitutions and changes that you can freely make.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 10

INGREDIENTS
Pesto

4 Bunches Basil leaves, washed and dried
½ cup Grated Parmigiano (or cheddar, old or medium to your taste)
½ cup Garlic cloves
¾ cup Extra Virgin Olive Oil
Juice of one lemon
Salt to taste

Wraps
1 Grilled boneless chicken, marinated with minced garlic, pureed Serrano or Jalapeno pepper and chopped thyme, sage, rosemary, marjoram (all, one or some). (If you want to cut down the heat you can either avoid the use of the peppers or rinse/wipe down the chicken before cooking them.)
Cut into thin strips
1 cup Fine julienne of red, white or nappa cabbage, carrot and sweet onions (If you want to take away some of the bitterness of the onion, place them (cut) in a cold water bath until they are needed for assembly. (patted dry)) 
1 cup Fresh corn kernels, blanched or roasted
1 clove garlic, minced
1 tbsp toasted sesame seeds
1 tbsp honey
½ tsp sesame oil
Juice of 1 lemon
Salt to taste
10 Whole wheat tortillas, at least 6 inches in diameter


Method

Pesto

1. In a food processor or blender, roughly chop the basil, cheese and garlic (don’t let it start to get warm from the friction). With the motor running, slowly add the olive oil, then lemon juice. When mixture appears to be almost smooth, turn off the processor and season to taste. If the mixture becomes too thick or is becoming too thick , add splashes of water until the pesto has proper consistency.

Wraps

1. Preheat the oven to 250˚ F
2. In a large bowl, combine the remaining ingredients except the tortillas (duh). Season to taste.
3. Divide mixture equally between the pesto smeared tortillas and roll up bottom third, fold in both ends and continue to roll the remainder into a tube or large spring roll shape; 
4. Mark and warm on a medium heat grill or toast under a broiler and allow to rest for 1 or 2 minutes in an oven.

Serve: Cut diagonally in half with any leftover pesto for dipping.

I hope you enjoy this dish, as well as any house guests,

S