Cooking for the Holidays

During this time of year we tend to get together with family and friends to celebrate the Holiday’s. What I love most is that food is always one of the focal points of all of these celebrations. Whether you are an invited guest and are bringing a side dish or you are having your own holiday feast and preparing an entire spread, you have to love the fact that great food is what we celebrate these occasions over. With this in mind, I wanted to take a moment to give you some tips and recipes that will make your next holiday event a special one.

Let’s talk turkey. I remember when I was a kid my mom getting up at the crack of dawn to prepare the turkey because it was going to take 6-7 hours to cook the thing. Well, I am going to give you a recipe and technique that will cut your cooking time in half. Yes, in half. Some of the traditionalists may say that this is not a true roasted turkey, but I promise it will be as tender, juicy, and delicious as any turkey you ever tasted.

I always loved the combination of cranberry sauce with turkey. The tart/sweetness of the berries with the flavor of the turkey is a marriage made in heaven. So here is a recipe to make a caramelized onion and cranberry chutney from scratch instead of using the gelatinized canned stuff you normally get at the supermarket. Sorry Ocean Spray.

I hope that you enjoy these recipes and will be able to spend some great times with friends and loved ones to make this season an enjoyable one. Happy Holiday’s.

Chipotle Rubbed Turkey

1 - Whole Turkey (15-20 lbs)

1 - each Onion (rough chopped)

2 - each Carrots (rough chopped)

2 - each Celery stalks (rough chopped)

1 - Orange (wedged)

1 - Lemon (wedged)

3 - Jalapenos (whole)

1 – 7 oz can Chipotle Peppers (blended)

¼ - cup Salt

3 - TB Pepper

2 - Quarts chicken broth

1. Preheat oven to 350 degrees. Remove giblets and rinse turkey inside and out.
2. Mix blended chipotle with salt and pepper.
3. With gloves, rub the chipotle mixture all over the turkey.
4. Stuff the cavity with the oranges, lemons, and jalapenos
5. In a roasting pan place the chopped vegetables on the bottom and rest the turkey on top.
6. Pour the stock into the roasting pan.
7. Tightly cover the roasting pan with plastic wrap first then aluminum foil on top of that. This will trap in the heat and allow the turkey to cook faster.
8. Place in the oven for approx two hours and check the temperature with an instant read thermometer. When it reaches 150, remove the plastic and foil and return to the oven until golden brown. The turkey will be ready when the thermometer reaches 165.

Caramelized Onion and Cranberry Chutney

3 - Yellow Onions (julienned)

3 - cups Dried Cranberries

2 - cups Orange Juice

2 - TB Orange Zest

½ - cup sugar

4 - TB Salad Oil (to caramelize the onions)

1 - cup water

1. In a sauté pan over medium heat, heat the oil and add the onions.
2. Stirring periodically, cook onions until they become caramel colored.
3. In a medium sauce pot, add cranberries, orange juice, orange zest, sugar, water and caramelized onions.
4. Bring to a boil, reduce heat and simmer until reduced to jam consistency.
5. Let cool and serve.

Spicing Up The Salsa Grill Menus

Being a chef is not only about cooking and managing a kitchen, it is about creativity. As a chef, I am always looking for different ways to create new and exciting dishes that I think my guests will love. This is what makes my job so much fun.

For the past few months, I have been working on some new ideas for The Salsa Grill menus. Coming in September, I have created a whole new section to our dinner menu, which will include some tapas style selections so you and your guests can try various items at the same time. This section will also include some specials that will be created on a weekly basis. I’m looking forward to having a lot of fun with this menu and creating some fantastic dishes that you, and the rest of our guests, will love.

I have also updated our lunch specials with some new dishes including our Pollo En Mole Bowl, Mango Mahi Mahi Tacos, and Cranberry Chicken Salad Wrap, to name a few. Remember, the lunch specials include a cup of soup and soft drink, so stop in for lunch, it’ll be nice to see you.

Our catering menus have also been updated and we have started a delivery program as well. If you have a business meeting or want to order for the office, make sure you give us a call and we’ll deliver at no additional charge. For those of you on the go in the morning, come by or call in and order our breakfast burritos to go. We just started this menu and it has been getting a great response.

Coming up with new menus is a great deal of fun and I always enjoy the feedback from our guests. I hope that all of you will enjoy these dishes as much as I did creating them. I look forward to seeing you all very soon at The Salsa Grill.

Buen Provecho,

Chef Marco C. Zapien

(Chef Zapien's) My June Cooking Demo is just around the corner

Summertime is here and families are looking to hit the outdoors. Whether it’s camping, going to the beach, or spending time in the backyard, what better way to entertain than with a good barbeque meal?

Chef Marco Zapien and Sous Chef Gabriel Segovia will be hosting a second cooking demo with a new barbeque theme to introduce some easy entertaining summer recipes. After putting on his first successful demo in April, Chef Marco saw a bigger demand for another class. So with a new theme appropriate for this time of year, he has decided to host his second demo which will take place on Saturday, June 19, 2010 at The Salsa Grill, in Pico Rivera, Ca. The demo will be from 3-6 p.m. and is open to men and women ages 18 and up.

Participants will learn how to cook a full course meal. Chef Zapien will be demonstrating how to cook some traditional barbeque dishes with a little extra kick to them. Chef Zapien’s main entrees are tri-tip, baby back ribs, and chicken. For the side dishes: cole slaw, potato salad, and grilled vegetables, and to top off the menu, a delicious berry cobbler.

Along with learning how to cook each meal, Chef Zapien provides a great atmosphere and enjoys interacting with the participants. Salsa Grill customer and first demo participant K.C. Kazarian remembers his experience, “Great time and terrific food.”

Chef Zapien is the Executive Chef and co-owner of The Salsa Grill. He began his career in the food industry in 1998 working at sports and entertainment venues as a Sous Chef and quickly worked his way up to Executive Chef. In 2003, he joined The Salsa Grill full-time, but continues his involvement at sports and entertainment venues nationwide as a Corporate Chef for Melissa’s Produce.

 

 

The Salsa Grill Celebrates it's 16th Anniversary

On April 15th, 2010 The Salsa Grill will be celebrating its 16th anniversary. It has been a great ride and we thank each and every one of you for your continued support. Sixteen years ago, who knew that we would be where we are today? We started with just a small family restaurant that we thought would be fun to operate, as well as a good investment.

Since that time, we have taken it to another level. We have been in the same location in Pico Rivera for the entire time and have had continued loyal support from all of you in our community. Without the loyalty from our guests, we would not have been able to be as successful as we have been for so long.

We have also been very lucky in that we have had great employees helping us build the successful restaurant all of you have come to know and love. Some of our staff have been with us from day one, and many, for over 10 years.

The combination of fantastic food, great service, outstanding staff, and a loyal following, has made us a huge success in Pico Rivera and we look forward to many more years. From our family to yours, we thank you for 16 years of continued loyal support and invite you to always come home to The Salsa Grill for “the finest in Mexican Cuisine.”

Buen Provecho

Marco C. Zapien

New Menu's to Add a Kick to the Salsa Grill

Starting this Friday March 19th, I will be rolling out my brand new appetizer and dessert menus. On the appetizer menu, you have to try the new “Gringas”. This dish has carne asada, chorizo and jack cheese sandwiched between two flour tortillas, topped with ranchera salsa, guacamole and sour cream, kind of like a mini pizza with a Mexican twist. It’s fantastic!! Other items on the menu include Chorizo-Chipotle Cheese Fries, Queso Fundido and our homemade Fiesta Guacamole, to name a few. On the dessert menu, I have created some things to bring back some childhood memories as well as some classic items that are out of this world. We all remember rice krispy treats right? Well, what I’ve done is taken fruity pebbles and rice krispy’s to make the treat. Then, I mold it into a bowl and fill it with vanilla ice cream, bananas, chocolate sauce, caramel sauce, whipped cream and top it off with some fruity pebbles. It makes one hell of a banana split. Also making the dessert line up is a Red Velvet Cupcake Sundae, Cinnamon Apple Chimichanga with vanilla ice cream and chocolate sauce, warm Bread Pudding with caramel sauce and Flan baked with a hint of Bailey’s liquor. I’m very excited about these new menus and I hope you will be too. The next time you come in make sure you bring a big appetite and you HAVE to save room for dessert.
Buen Provecho!

Chef Marco Z.

Chef Zapien’s First Cooking Demo is Saturday

Chef Marco Zapien knows that schedules are tight.

From soccer practice to the cleaners to gymnastics, families are being pulled in many directions, and most people think coming together for a meal at home takes time, too much time.

However, Chef Marco Zapien has put together some of his famous recipes and tricks to show how simple dishes such as Cilantro Caesar Salad and Chile Verde can be made from home, delicious and quick.

Saturday, March 13 Chef MZ will host his first cooking demo at his restaurant, The Salsa Grill in Pico Rivera, Ca from 3-6 p.m. The class is open to men and women 18 and up. Chef MZ will host four more classes in 2010; one in April, July, September and November.

“My goal is to give participants the confidence and tips to create dishes, which seem too complex, on their own,” said Chef MZ. “I want to share what I know and give them something to take back to their own kitchens.”

Participants will learn to cook four starters; fresh Guacamole, grilled Mango Pico de Gallo, Potato & Chorizo soup, and Cilantro Caesar Salad. Chef MZ will demo two entrees and restaurant favorites, Chile Verde or Chile Rellenos, and for dessert, warm Bread Pudding with Caramel sauce.

The demo is for three hours as Chef MZ will break down each item’s ingredients, share tips and expose some of his secret ways of adding spice.

Recipes will be provided by Chef MZ for each person to take home.

To sign up visit http://www.thesalsagrill.com/cookingclass.html.

Chef Zapien is the Executive Chef and co-owner of The Salsa Grill. He began his career in the food industry in 1998 working at sports and entertainment venues as a Sous Chef and quickly worked his way up to Executive Chef. In 2003, he joined The Salsa Grill full-time, but continues his involvement at sports and entertainment venues nationwide as a Corporate Chef for Melissa’s Produce.

The Salsa Grill's Lent Menu

During Lent, I have prepared a special menu for those of our guests who require a special diet during this time. Starting on Ash Wednesday (February 17th) and every Friday during lent, I will have a seafood and vegetarian menu that will be perfect for satisfying your dietary needs. I will definitely have the traditional items such as chiles rellenos, cheese enchiladas and Ceviche tostadas, but I have added Mojarra Frita, Chile Seared Filet of Salmon, Sopes de Camaron, and Mahi Mahi Tacos just to name a few. It is a great menu that I hope all of you will enjoy. See you at “The Grill”.

Vist http://www.thesalsagrill.com/news1.cfm to view the Lent Menu.

Kick-Off Recipes for Super Bowl

Are you ready for some football? Football recipes I hope. Super Bowl Sunday is right around the corner and everyone knows you have to have some great snacks to go along with the big game. This Super Bowl features two high powered offensive teams in The Indianapolis Colts and the New Orleans Saints. Drew Brees will be looking to lead the Saints to their first Super Bowl victory in franchise history while Peyton Manning is looking to expand his Super Bowl ring collection after his first in 2007. This match up is sure to be one for the record books.

With such an exciting game in the works, I have put together some equally impressive Super Bowl recipes to make your party a success. Nothing says football more than chicken wings, right? Well, I have a great recipe for some wings that are not the traditional, but will certainly bring a new excitement to your cooking game. Next is a little something to gas up your tank with a jalapeno three bean chili. These recipes may bring a little heat, but they will definitely pair perfectly with an ice cold brew.

If you're not up for doing these on your own, I have a Super Bowl Necessities Menu for take-out orders on Sunday. It includes quart, half and full trays of Super Bowl favorites like fresh Guacamole and chips, beef or chicken Nachos and beef or chicken Taquitos. Check out the complete menu at http://www.thesalsagrill.com/news.html or call the restaurant for details, 562-942-7072. I hope you all enjoy the game and make sure to have a cold one for me. Cheers!

Mango-Chipotle Chicken Wings
Ingredients: 3 pounds of chicken wings, salt & pepper to taste, ¼ cup of olive oil, 2 tablespoons of chile powder, ¼ cup of seasoned rice vinegar.
For the sauce: 2 Mangos, 2 cups of orange juice, 6 Chipotle Peppers in Adobo, ¼ cup of seasoned rice vinegar, 2 tablespoons of butter, 2 tablespoons of honey.
Method of Preparation:
1. Toss the chicken wings with olive oil, salt, pepper, and chile powder.
2. Cover and refrigerate while you make the sauce. You can marinate a day ahead if you like.
3. In a 350-degree oven, cook the wings until done crisp cooked through approx 15 minutes.
4. For the sauce, peel and rough chop the mangos.
5. In a blender, blend mangos, chipotles, orange juice and rice vinegar until smooth.
6. In a saucepot, heat the blended sauce and bring to a simmer. Add honey and finish with melting in the butter. Season with salt and pepper to taste.
7. Remove wings from oven and put in a large mixing bowl. Toss with the mango sauce and serve.
8. Serve with traditional carrot sticks, celery sticks and ranch or bleu cheese dipping sauce.

Jalapeno Chile Beans
Ingredients: ½ yellow onion (diced), ½ green bell pepper (diced), 2 garlic (chopped), ½ red bell pepper (diced), 4 jalapenos (diced), 1 pound of ground beef, ½ pound of Italian sausage (casing removed), ½ pound of chorizo, 1 quart of chicken broth, 2 cups of diced tomatoes in juice, ¼ cup of tomato paste, 1 cup of pinto beans, 1 cup of black beans, 1 cup of kidney beans, ¼ cup of olive oil, ¼ cup of chile powder, ½ bottled beer, 1 tablespoon of cumin powder, 1 tablespoon oregano, 2 bay leaves, salt & pepper to taste
Method of Preparation:
1. Saute Beef, Chorizo, Sausage, Onion, garlic and peppers until meat is cooked.
2. Strain off any excess fat.
3. Add beer, chicken broth, diced tomatoes, tomato paste, chile powder, cumin powder, oregano, bay leaves, salt and pepper.
4. Bring to a boil, reduce heat and simmer for about 20 minutes.
5. Add Beans and bring back to a simmer.
6. Season with salt and pepper to taste. Check consistency. Add more chicken broth.

A Chef in the making

For as long as I can remember, I have had this fascination with the kitchen. I was always the one in the kitchen helping my mother and grandmother prepare meals and learn their great recipes. Although I am now a chef, it did not start out that way. I have taken a very different path than most. I started my professional career as an accountant. After a long year and a half, I found that that was not my calling. However, I knew that food was my passion and with the encouragement from my family I decided to enroll in culinary school.
Once I graduated from culinary school, I began my career as a pastry and pantry chef at a The Dal Rae Restaurant in Pico Rivera. This was a fantastic place to learn and build a foundation for what was to come. I worked there for about a year and found that I was not going to be able to grow in the way that I wanted. Although I built a great learning knowledge of the industry, I was not going to blossom into the Chef that I wanted to be. I began to look for opportunities within the industry to reach a certain goal that most of us have, which is to become and executive chef.
I found that opportunity at Edison International Field of Anaheim. This was the most exciting time of my life. I was so excited about this position I could hardly contain myself. There was a bit of a problem, however, that I may have been a little worried about, and that was experience. I was hired as a sous chef with only one year of experience under my belt. This, if you did not know, is pretty much unheard of in the industry. But, I did have my business background to help me out on the management side of the kitchen. I did get the position, and now it was time for me to perform. I was pretty nervous about my culinary skills, because I started as a blank slate in culinary school. Sure I loved to cook, but my only experience was in my mother and grandmothers kitchens. So there I was, just one year out of culinary school, and taking on the responsibility of opening a high profile baseball venue with not much experience. But what I did know was that I was confident and sure that I was able to take on whatever challenge they threw at me.
Five years after graduating from culinary school, I was able to achieve the goal of becoming and executive chef at The Arrowhead Pond of Anaheim. Being responsible for all food production at The Pond was a great experience. After a couple of years, it was time for me to bring my sports and entertainment experience to the private sector. Since leaving the Pond of Anaheim in 2003, I have focused my attention on continuing to build The Salsa Grill’s success with my partner and Dad, Jess. I also opened Black Tie & Blue Jeans Catering which is a sister company to the existing restaurant and am currently a corporate chef with Melissa’s World Variety Produce Inc. This position keeps me in Sports and Entertainment in that I work as a liaison between executive Chefs in stadiums/arenas and Melissa’s procurement and marketing staff. This is only a small part of what you will see from me in the future, because I will not stop until I have achieved all of my goals and dreams. Stay tuned.