Recipes – Shoals Insider

Here’s How To Make The Perfect Beef Tenderloin

H. Wayne Nix — Sun, 10 Apr 2016 23:24:16 +0000

INGREDIENTS
2 lbs of beef tenderloin
Pepper

3 lbs of kosher salt
2 Tbsp. of rosemary
1 cup of water
PREPARATION
Liberally pepper the beef tenderloin on all sides. Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packed sand.
Spread a thin layer of the salt on your baking sheet. Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
Bake at 250°F/120°C for 45-60 minutes or until the internal temperature is about 120°F for medium rare.
Remove and let it rest in the salt crust for 15 minutes.
Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
Slice and serve with roasted vegetables. Enjoy!

How to Pour the Perfect Beer

H. Wayne Nix — Fri, 08 Apr 2016 01:41:29 +0000

Also, A Head For Profits of Muscle Shoals has an opening for a Draft Beer Quality Technician.

Hold the Glass at a 45 Degree Angle

When pouring a beer you should hold the glass at a 45 degree angle. Open the tap quickly and fully, allowing the beer to flow freely. The beer should hit the middle of the glass, allowing the beer to slide down to the bottom. This prevents too much head from developing too quickly. Once you get about half to 2/3 of the way full of beer, straighten the glass out and hold it upright.

Look for the Right Amount of Foam

Head on a beer is a good thing. It can help the beer drinker notice the flavors and aromas as he or she takes the first sip. It also produces air bubbles that will not allow the beer to sit like a slab of concrete at the bottom of your stomach, allowing your guests to not feel as full so easily. You should aim for about a half inch of head in a pint glass. A little more is fine for a different type of glass. By adding distance between the tap and the glass, you can help create more of a foamy head. The right amount of head and the proper technique can actually make the beer taste better.

Take Your Time

Some beers require more time for the perfect pour. Guinness is the prime example. Guinness experts suggest using the two-part pour or double-pour method for this thick and nitrogenous stout. Pouring the beer about 2/3 of the way up the glass and then waiting a good 30 seconds or more helps the nitrogen bubbles in the beer settle. Guinness enthusiasts swear that the double pour brings out the perfect amount of head and the best tasting Guinness.

Keep the Dispenser Faucet out of the Beer

Dunking the faucet of the tap into the beer as it fills is severely frowned upon. Some bartenders use this as a means to avoid excess foam. This is a major taboo since the mouth of the faucet could be carrying yeast or bacteria on the outside or underside of the metal faucet, and dunking this faucet into beer is unsanitary. Not only that; it’s unprofessional. This is the wrong way to solve the problem of foamy beer.

Assess the Final Product

Before you serve the beer, take a look. Does it have the right amount of head? Is it the right color? Does it smell like a good beer should? If anything looks or smells off about the beer, there may be an underlying problem with the tap system or the beer itself, and it will be worth your while to investigate.

Pouring the perfect draft beer requires attention to detail and consistency with every order. Even during busy nights, take the time to care for each beer as though it were poured for you. This, coupled with a healthy draft system, will give you the perfect pour every time—something your customers will recognize and appreciate.

6 summer sides you never knew you could grill

H. Wayne Nix — Mon, 04 Apr 2016 02:13:03 +0000

(BPT) – What image does the word “grilling” bring to mind? Do you envision thick, juicy burgers or steaks? What about sauce-slathered chicken breasts sizzling over coals? Cooking out is one of the great joys of warm weather, but if you leave side dishes out of your grilling plans – or stick with cold sides like salads – you’re missing out on some great flavors.

Side dishes give you a chance to really show off your grilling chops, savor the farm fresh flavors of summer harvests, and indulge in wholesome, organic fare. Here are six summer side dishes that go great on the grill:

1. Corn on the cob – If you’ve always wanted to try grilling vegetables but weren’t sure which of your favorites would go well on the grill – take heart! Virtually any veggie can be prepared on a grill, but corn becomes a show-stopper when grilled. Remove the husks and silk and toss the cobs right on a preheated grill. Watch them careful and keep turning them to ensure they brown but don’t burn. The heat from the grill causes the natural sugars in the corn to carmelize, and you’ll end up with the sweetest sweet corn you ever tasted!

2. Fries – A trip to the grocery store or farmer’s market for fresh produce may not fit in your schedule if you’re grilling on the fly. There’s good news – frozen options like Alexia Organic Oven Crinkles with Sea Salt deliver farm to flavor taste when prepared on the grill or in the oven. Made from Pacific Northwest russet potatoes, Alexia’s organic fries are sprinkled with bright sea salt to bring out even more of the rich flavor that Mother Nature delivered. Make a tray out of aluminum foil, spread the Oven Crinkles in a single layer, and grill for about 20-25 minutes at 400-450 degrees F. Turn once or twice during the cooking process.

3. Tomatoes – If you’ve only grilled small tomatoes on a kabob, or never tried grilled tomatoes at all, this is your summer to discover grilling tomatoes couldn’t be easier. Start with large, meaty tomatoes – a variety that’s dense and has fewer seeds works best. Slice in half, brush with your favorite seasoned oil and place the halves cut-side down on the grill. Cook for 3-5 minutes on each side. Top with your favorite cheese when done.

4. Kale – Grilling greens like kale helps all those wonderful nutrients and flavor stay in the vegetable and don’t disappear into the cooking water – which is what can happen when you boil veggies on the stovetop. Grilling kale couldn’t be easier. You can adapt virtually any of your favorite kale recipes to grilling by tossing the kale with the recipe seasonings and some oil. Arrange the seasoned leaves in a single layer on the grill and they’ll cook to crispy splendor in just minutes.

5. Cheese – A slice of gooey melted cheese is the crowning glory atop your grilled burger, but cheese can also handle the grill on its own, and be a delicious, different side dish or appetizer. Many cheeses will work on the grill, and you can find recommendations for the best cheeses to cook on the grill with a simple online search. Slice your chosen cheese in thick pieces. Most grilling cheeses will need minimal seasoning and little or no oil. Generally, cheese takes just a minute or two to brown each side and allow the inside to melt.

6. Dinner rolls – Craving dinner rolls to go with that thick juicy steak, but in no mood to fire up the oven when it’s 90 degrees outside? You can make frozen dinner rolls on the grill. Choose your favorite variety, such as Alexia Artisan French Rolls or Artisan Focaccia Rolls, set your gas grill to the temperature recommended on the package’s directions, wrap the rolls in foil and place directly on the grill. Keep an eye on the rolls to ensure they don’t burn as they can cook quickly on a grill.

Quick and Easy Deep Fried Oreos

H. Wayne Nix — Tue, 08 Mar 2016 23:48:13 +0000

Deep Fried Oreos

Description

Deep Fried Oreos

Details

Cooking Time:		30
Recipes Makes:		19
Calories:		156
Carbs:		16
Fat:		10
Protein:		2.5

Ingredients Related Tips

2 quarts vegetable oil for frying
1 large eggs
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix (homemade recipe HERE if you need it)
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreos)

Directions

Tip – FREEZE your cookies for a few hours before doing this
Heat oil in deep-fryer to 375 degrees F.
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Add water if it’s still too lumpy
Dip the cookies into the batter one at a time, and carefully place into the hot fryer oil.
Fry only 4 or 5 at a time to avoid overcrowding the deep fryer.
Cook until the cookies are golden-brown, about 2 minutes.
Drain on a paper towel-lined plate before serving.

Strawberry Coconut Truffle Recipe

H. Wayne Nix — Tue, 23 Feb 2016 01:59:12 +0000

It’s almost strawberry season. Here’s an easy recipe.

Ingredients:

1 cup coconut butter, softened* (you can soften it by setting the jar in a pan of hot water for 10-15 minutes or until the coconut butter has softened)
1 cup sliced strawberries
2 Tbsp maple syrup
8 oz finely chopped dark chocolate

* Coconut butter is not the same as coconut oil; it is the meat of the coconut pureed into a thick paste almost like peanut butter. In fact, it can be found in many grocery stores next to the other nut butters such as almond and hazelnut, or next to the coconut oil in the oil section, and it is also sometimes labeled “Coconut Manna”. Or, to save money, you can make your own by grinding up 3 cups of unsweetened shredded coconut in the food processor until it breaks down into a thick paste.

Instructions:

1. Line a baking sheet with parchment or wax paper.

2. Using a food processor, pulse the coconut butter, strawberries and syrup together until the strawberries have been pureed, which should take less than a minute. The mixture turns a lovely shade of pink and will look a little soft (if it’s too soft, refrigerate for 30 minutes). Take a tablespoon of the filling and roll into a ball, then set on the parchment or wax paper. Repeat with the remaining filling.

3. Place the tray of truffles in the freezer for at least one hour, or until you can hold a truffle in your hand and dip it in chocolate without the truffle falling apart. I’ll test one or two and if they still want to crumble, I’ll put the whole tray back into the freezer for another 30 minutes.

4. Once the truffles have been in the freezer for an hour, place the finely chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute, then remove from the microwave and stir with a spatula. If the chocolate still has unmelted chunks in it, microwave again at 50% for an additional 15-30 seconds until the chocolate is melted. The reason for setting the power level at 50% is because chocolate will burn if it gets too hot.

5. Dip a truffle into the dark chocolate (you can use a fork or a toothpick or even just your hands, whatever you feel comfortable using. Work quickly, because the chocolate will start to harden as it cools. If it gets too thick, put it back in the microwave on half-power for 10-15 seconds and stir back together.

6. Repeat with the rest of the truffles.

7. Put the tray in the freezer for 15 minutes or until the chocolate has set. Store in the refrigerator for up to two weeks.

Makes about 25 truffles

Inspiration for this Video came from My Whole Food Life.

Raw, Vegan, Valentine’s Day Cake

H. Wayne Nix — Sun, 14 Feb 2016 21:04:39 +0000

Coconut Chili Slice

COCONUT CHILI SLICE

YOU’LL NEED…

1lb shredded coconut
1 ¼ cups young coconut water
20 Medjool dates
1Tbs 100% cocoa powder
½ lb macadamia nuts
¼ lb dried currants
1/2 tsp chili flakes
coconut oil (for lining the pan)

LET’S GET COOKING…

Put shredded coconut into food processor with blade attachment and process for 30 min or till coconut turns to butter.
Add coconut water and blend
Then add chili flakes, cocoa powder, and maple syrup into food processor
Scrape batter into a bowl and fold through macadamia nuts, dates and dried currants
Spray or line desired spring form pan with oil
Pour in mixture and refrigerate for half an hour till set.

Mini Banana Cream Pies

H. Wayne Nix — Wed, 10 Feb 2016 00:45:07 +0000

It doesn’t feel like it now, but spring IS coming, and for us, that means we start to crave light and refreshing treats. When those treats are tiny enough to enjoy in only one or two bites, we immediately fall in love! That’s what happened when we discovered these miniature banana cream pies, an easy dessert that comes together quickly and tastes like a dream. Check them out and start dreaming of warmer days with us.

MINI BANANA CREAM PIES
Makes 36 mini pies
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes

You’ll Need
– 8 ounces cream cheese, softened
– 3 tablespoons granulated sugar
– ½ cup + 1 tablespoon milk
– 3.4 ounce box instant vanilla pudding
– 4 to 5 ripe bananas
– 2 tablespoons orange juice
– 72 mini Nilla Wafers

How To

Place 36 mini muffin liners in each cup of 2 to 3 mini muffin pans. Place one miniature Nilla Wafer in the bottom of each liner.
Beat the cream cheese and the sugar together with an electric mixer. Scrape the sides and bottom of the bowl, then slowly add the milk and beat until smooth.
Very slowly beat in the instant pudding mix. Scrape the sides again and beat for 2 to 3 minutes until smooth. Spoon the pudding mixture into a large piping bag with a wide tip.
Pipe a dollop of pudding into the bottom of each muffin liner.
Peel and cut the bananas into thin rounds. Place one banana slice in each muffin cup, pressing down into the pudding. Pipe more pudding over the top and tap pans to allow the filling to settle.
Quickly toss the remaining banana slices in orange juice and drain immediately. (This will help prevent them from turning brown.) Place the drained banana slices and a miniature Nilla Wafer on top of each pie.
Refrigerate the pies for at least 2 hours before serving.

Sweet, light and easy— what could be better? What do you think? Have you ever made miniature banana cream pies before?

Tip Hero: One pot chicken alfredo

Staff — Wed, 03 Feb 2016 17:10:08 +0000

Cherry Chocolate Fudge

H. Wayne Nix — Wed, 27 Jan 2016 13:29:13 +0000

Recipes.

This cherry and chocolate two tone fudge tastes absolutely out of this world. We used dried cherries but you can also cut up fresh or frozen cherries and mix into the fudge. Check out the video below:

Follow us on Pinterest >> Tip Hero
Ingredients:
2 cups white chocolate chips (11 oz bag)
7 oz jar marshmallow creme
3/4 cup (6 oz) butter
1/2 cup granulated sugar
3/4 cup heavy cream
pinch salt
1 Tbsp cherry flavored gelatin
1/2 cup chopped dried cherries
10oz dark chocolate, finely chopped

Instructions:
1. In a large saucepan, melt the butter with sugar, cream and a pinch of salt. Bring to a boil over medium high heat. Once boiling, set a timer for 5 minutes and stir in cherry gelatin.
2. After 5 minutes of boiling, remove the pan from the heat.
3. Place white chocolate and marshmallow crème in a large mixing bowl. Pour the hot pink mixture over top and stir until all the chocolate is melted and there are no white streaks of fluff remaining.
4. Fold in the dried cherries.
5. Pour the fudge into a foil-lined 9inch square pan sprayed with nonstick spray.
6. Refrigerate 20 minutes or until slightly set.
7. Melt dark chocolate in microwave on 50% power until mostly melted, then continue stirring until all melted.
8. Pour the melted chocolate over the cherry fudge and refrigerate again for 4 hours or overnight. Cut into small squares.
Makes 36 pieces of fudge