Monthly Archives: March 2011

Restaurant of the Month: Logan’s Irish Pub

When Jeff Hauser selected the restaurant of the month I was not thrilled about dragging three kids under the age of 5 to Findlay, a 45 minute drive away from where we live. On a Saturday afternoon, we loaded up the car and made the drive out to Logan’s Irish Pub for lunch. I’ve never been to downtown Findlay, so I really had very little expectations. I assumed it was a small town, a couple of restaurants, maybe a boutique of some kind but that was it.

When we got off the highway and made the turn towards downtown Findlay, my whole idea of the city was shattered- in an amazing way. Findlay is actually pretty nice. Main Street is full of lively restaurants and many little boutiques, with a quaint feel. Generally 2:00 on Saturday’s is a pretty slow time for many restaurants- but that assumption did not hold true for Logan’s. The restaurant was busy! Nearly every table was full with large parties of people of varying ages. When we arrived we were sat in a snug (a table that sits in an opening in the wall that allowed for privacy). The perfect spot for a family with active kids.

Irish music played in the background. Several large televisions aired live rugby games. Stone facades, a large fireplace, and Irish paintings adorned the walls. Sitting in the snug, it felt like I was dining in a restaurant across the pond. It felt like everyone was friends who had known each other for years. Within 5 minutes of sitting there I could see why. Logan’s Irish Pub is the epitome of cool.

Initially I was tempted to order a Veggie Wrap, but my husband pointed out to me that it would be pretty hard to review an Irish pub when eating that. So I decided to order the Fish and Chips and my hubby order the Shepherd’s Pie. I’ve never had Shepherd’s Pie, so I was pretty excited to try it. The kids ordered mini burgers with fries and we also had the Leprachaun Coins for starters. Leprechaun coins are fried pickle slices with a delicious horseradish sauce. I’ve got a weakness for fried pickles and with the help of my family we devoured the plate like savage wolves!

While waiting for our meal, Jesh, the chef came over to say hi. He’s a New Yorker through and through. He moved to Findlay a few years ago to be closer to his brother’s family who lives there. Needless to say, there is quite a difference between New York City and Findlay, Ohio, but Jesh is really enjoying his experience in Findlay. My husband and I are going to NYC to celebrate our 10 year anniversary next month and Jesh took the time to make us a long list of restaurants and sites that we had to experience. When you go to Logan’s I really recommend that you take the time to get to know Jesh and all the staff at Logan’s. Their friendliness is what really makes the restaurant shine.

Well, it didn’t take too long for our meals to come out. My husband and I shared plates. After the first bite of that Shepherd’s Pie I would have happily waited 3 hours for it. It was delicious. The mashed potatoes were beyond tasty- obviously freshly prepared from Yukon Potatoes. The meat was well seasoned- not greasy, and the corn and peas added to the intensely amazing flavor of the dish. I definitely know what I will order the next time we’re at Logan’s. We also had the beer battered Fish and Chips. Two generous pieces of fish were served with waffle fries. I’m not usually a huge fan of fried foods- they oil tends to mask the taste. Yet, once again, this belief was shattered by Logan’s. The fish was so good. Seriously, I am sitting here writing this blog and I’m drooling!!! Jesh surprised us with a dessert sampler to top off our meal. At this point we were so full, but couldn’t resist the mini creme brulee, buttermilk panna cotta, and Guinness Chocolate Cake. We practically licked the dish clean. I’ve never been so stuffed and satisfied! I kid you not, had they brought out another plate of food I would have found room in my belly for it. Everything was just that good!

If you are looking to get out of Toledo and experience a new place to eat at, I highly recommend that you head down to Findlay stroll around Main Street and then grab a bit to eat at Logan’s. They’re open Monday to Wednesday 11 am- 12am and Thursday through Saturday 11 am until 2 am. Logan’s is closed on Sunday’s. Every Saturday night they have a live Irish band. You can find a full list of music and special events on their website and also stay up to date by liking their Facebook Page. I don’t say this often, but I really look forward to going to Logan’s again. Their food was delicious and the atmosphere was extraordinary.

Thanks Jesh!

They’re located at 414 S. Main Street Findlay, OH 45840

419-420-3602

 

Today is National Black Forest Cake Day

Black Forest Cake, is a chocolate cake with whipped cream, a cherry filling and a touch of liqueur that originated in teh Black Forest region of Germany. In Germany, this scrumptious dessert is known as Schwarzwälder kirschtorte. Some believe that it was actually named for the traditional costume of the region, which is black, red and white like the cake. Some believe the costume was based on the cake. In fact, the German equivalent to the chicken and egg question translates to roughly, ‘What came first, the cake or the costume?’

Making Black Forest Cake is not as easy as most cakes, but it is well worth it! Try this recipe for Schwarzwälder kirschtortetonight!

Authentic Black Forest Cake

For the cake:

  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract or essence
  • 4 ounces unsweetened baking chocolate, melted
  • 1 cup flour, sifted

For the syrup:

  • 1/4 cup sugar
  • 1/3 cup water
  • 2 tablespoons Kirsch

For the filling:

  • 1 1/2 cups confectioners’ sugar / icing sugar
  • 1/3 cup unsalted butter
  • 1 large egg yolk
  • 2 tablespoons Kirsch

For the topping:

  • 2 cups canned sour cherries, drained
  • 2 tablespoons confectioners’ / icing sugar
  • 1 cup heavy cream, whipped
  • 8 ounces semisweet chocolate

CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.

SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.

CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream.

Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

As they would say in Germany, Guten Appetit!

 

Today is National French Bread Day

Today is National French Bread Day. French bread is a light, yeast-raised bread with a chewy inside and it a crusty exterior. This exterior is made by brushing or spraying the outside of the loaf with water while baking. What sets French bread apart from many other breads is that it is made with water instead of milk.

Of course, in France, the French don’t actually call them French bread. Instead the French call their country’s signature baked good a “baguette.” Whatever you want to call it, you cannot deny that French bread is by far one of the tastiest breads out there. There are lots of things you can do with French Bread other than just eating it plain or with a bit of butter. Use it to make sandwiches, sop up vegetable soup broth, or use day old French Bread to make homemade croutons or bread pudding.

Here’s a recipe from Beaumont Inn, in Kentucky for Bread Pudding with Bourbon Sauce.

The Beaumont Inn’s Bread Pudding with Bourbon Sauce

Ingredients:

1 pound French bread
3 ¼ cups whole milk
3 eggs
2 teaspoons vanilla
¾ cup granulated sugar
¼ teaspoon cinnamon
¼ cup pecans *see post for notes
¼ cup raisins (optional) *see post for notes
Bourbon sauce (optional)
Chantilly cream (optional)

Directions:

  1. Preheat the oven to 350 degrees F. Lightly spray a 9×13 baking dish with cooking oil spray (butter flavor preferred).
  2. Cut the French bread into cubes and dump them in a large bowl.
  3. In a small bowl, combine the sugar and cinnamon. *See post for tips
  4. Pour the cinnamon and sugar over the bread cubes and toss until evenly distributed (you will have some on the bottom of the bowl).
  5. In a medium bowl, lightly beat the eggs. Then add the milk and vanilla. Whisk them until well blended.
  6. Add the egg-milk mixture to the bread cubes tossing until well absorbed.
  7. Spread half the bread mixture in the baking dish and sprinkle with pecans and raisins. Top with the rest of the bread cubes.
  8. Pour any of the egg-milk mixture remaining in the bowl, over the top of the bread cubes.
  9. Bake at 350 degrees F for 30 minutes or until lightly brown. (I wouldn’t recommend baking longer than 30 minutes, otherwise your pudding will dry out).
  10. Serve warm with Bourbon sauce or Chantilly Cream.

Product of the Month: Vulcan VACB Series Radiant Gas Charbroiler

This month, Jeff Hussar of Burkett Restaurant Equipment selected the Vulcan VACB Series Radiant Gas Charbroiler as the product of the month.

Although slightly higher in price than its competitors, the Vulcan VACB Radian Gas Charbroiler is a superior broiler for the price. One of its biggest advantages is the thickness and components of the char-radiants. The thick, heavy duty cast iron design prolongs the life of the unit, and prohibits the radiants from heat- warping over extended usage unlike many of its competitors. The cooking surface also has extra depth, allowing for over 974.5 square inches of cooking surface (on .the 47″ Charbroiler). Another great benefit to this unit is the deflector panels around the burners channel the heat upwards towards the food, and not from side to side, or downwards toward the crumb and grease catch pan.

STANDARD FEATURES

  1. Stainless steel sides, control panel, top trim, backsplash and grease trough
  2. Full width front grease drawer
  3. Heavy duty cast iron char-radiants
  4. 51⁄4″ wide cast iron diamond grates
  5. One 18,000 BTU/hr burner for each broiler grate
  6. Standing pilot ignition system
  7. One infinite heat control valve for each burner
  8. Underburner deflector system reflects heat upwards creating a “Cool Zone” in the grease drawer and drip areas.
  9. 4″ adjustable legs
  10. 3⁄4″ rear gas connection and gas pressure regulator
  11. Supercharger burner dividers minimize heat transfer to enhance multi-zone cooking capability
  12. One year limited parts and labor warranty

Vulcan is associated with Hobart, and on any piece of Vulcan equipment, a certified Hobart tech will come to your business, free of charge, and inspect the installation, to verify it was done correctly.

If you have any questions, please contact

Jeff Hussar
Inside Sales
Burkett Restaurant Equipment
3011 Council Street
Toledo, Ohio 43606
Ph: 419-242-7377 x114
Cell: 419-509-4513
Fax: 419-245-3482

Today is National Bake a “Pi” Day

Today is National “Pi” Day (3.14 get it??). A day when mathmeticians and bakers come together  to rejoice in pies and pie, ratios and fillings! Pi represents the relationship between a circle’s diameter (its width) and its circumference (the distance around the circle).

Unlike most “National” holiday’s, this one is really a congressionally legislated holdiay. That’s right! Even Congress agrees that everyone should bake a pie in  honor of National Pi Day. Well not exactly, but everyone  agrees that the best way to celebrate this day is to bake a pie. So, whether your a mathmatecian or gourmet chef celebrate National “Pi” Day by baking a delicious Black Bottom Pie. This recipe comes from Guy Fieri’s Diners, Drive-Ins, and Dives visit to Pizza Palace in Knoxville, TX.

Black-Bottom Pie (makes 1 10″ Pie)

Ingredients:

  • 1 oz Semisweet Chocolate, finely chopped
  • 3 c Whole Milk, divided
  • 3 Large Eggs
  • 1/2 c plus 2 T Cornstarch
  • 3/4 c Sugar
  • 2 T Unsalted Butter
  • 1/8 t Salt
  • 1 t Pure Vanilla Extract
  • 1 10-inch Prepared Graham Cracker Crust
  • Whipped Cream, optional

Directions:

  1. Put the chocolate in a medium bowl. Set aside.
  2. In another bowl, whisk 1/2 c milk, eggs, and cornstarch until smooth.
  3. In a medium saucepan, whisk together the rest of the milk w/ sugar, butter, and salt. Bring just to a boil over medium heat. Slowly whisk in the egg mixture. Continue to cook, whisking constantly, until the mixture just comes to a boil and is very thick. Remove from heat, add vanialla and 1/2 of the custard to the chocolate.
  4. Whisk the chocolate custard until smooth and pour into crust. Set aside until custard is set- about 20 minutes. Then spread the remaining custard on top. Refrigerate until chilled and set- about 2 hours.
  5. Serve with whipped cream, if desired.

FAQ: How are My Burkett Bucks Rewards Tracked and How Do I Redeem Them?

This months frequently asked question is regarding our highly popular Burkett Bucks Rewards Program that we unveiled in January.

Q: How are My Burkett Bucks Rewards Tracked?

A: Burkett Bucks is a FREE Rewards Program given to customers of Burkett Restaurant Equipment.
–  Burkett Bucks are earned on every purchase.  Every product purchased is worth a certain amount of Burkett Bucks.  If you purchase on our website you are automatically set up to view and redeem your current Burkett Bucks.  If you purchased over the phone or in-store we will setup an online account for you which you will receive an email about.  Simply login to your account from our homepage and click on the Burkett Bucks Page to view or redeem your current Burkett Bucks (100 Burkett Bucks = $1.00 in savings).

Q: How do I redeem my Burkett Bucks?
–  If ordering online simply redeem your Burkett Bucks through the Burkett Bucks Page.  Once you accumulate your Burkett Bucks you can apply them towards your next purchase. Upon placing your next order, the available Burkett Bucks will be automatically deducted from the total purchase amount.
–  If ordering by phone, tell us you would like to use your Burkett Bucks and we will convert it to a savings off your order.

It’s that simple!

If you have any more questions regarding the Burkett Bucks Rewards Program, please contact:
Todd Norton
Marketing Project Manager
Burkett Restaurant Equipment
3011 Council Street
Toledo, Ohio 43606
Ph: 419-242-7377 x106
Fax: 419-241-0670

Today is National Cereal Day!

Cereal is a delicious and pretty healthy breakfast if you pick the right one. National Cereal Day is meant to commemorate John Kellogg’s 1897 invention on CornFlakes cereal. However, the history of cereal predates Kellogg’s creation. Cereal was invented during the Colonial era when housewives started to serve popcorn with sugar and cream for breakfast. Today, nearly half of all Americans start their day with a bowl of cereal! But you know, cereal is not just for breakfast. The next time you have hankering for fried chicken but hesitate to eat it becuase of all the calories and fat, make it with cornflakes. That’s right- cornflakes! And instead of frying it- bake it! I guarantee you it will taste better than fried chicken and you won’t feel guilt about eating it!

Double Coated Chicken

Ingredients

  • 7 cups Kellogg’s Corn Flakes® cereal (crushed to 1 3/4 cups)
  • 1 egg
  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds chicken pieces, (without or with skin) rinsed and dried
  • 3 tablespoons margarine or butter, melted

Directions

1. Place KELLOGG’S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.

Today is National Pound Cake Day!

Pound cake. As a name, it really doesn’t sound all that appealing. However, once you’ve tried a slice of pound cake you’ll understand just how divine it really is. I never really thought about why a pound cake is called pound cake until I watched an episode of Martha Stewart. The origin of the name is actually quite obvious. The ingredients require ONE POUND of  each: flour, butter, eggs, and sugar. So, if you’re on a diet, you may want to steer clear of this dessert. Most countries have their own variation of pound cake. In Germany it’s called Sandkuchen (sand cake because it looks like sand). Mexico’s variation is called panqué and in France it is quatre-quarts. As long as you follow the 1:1:1:1 ratio your cake can be called pound cake. Glaze with icing or powdered sugar, serve with fresh fruits, and whipped cream or pudding and enjoy!

 

 

 

March: National Peanut Month

Peanuts are delicious and so versatile. They are an excellent source of protein and are full of heart-healthy antioxidants. Here are some interesting facts about peanuts:

1- Peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans.

2- Peanuts start growing as a ground flower that due to its heavy weight bends towards the ground and eventually burrows underground where the peanut actually matures.

3- The average American consumes more than six pounds of peanuts and peanut butter products each year.

4- Dr. George Washington Carver researched and developed more than 300 uses for peanuts in the early 1900s; Dr. Carver is considered “The Father of the Peanut Industry” because of his extensive research and selfless dedication to promoting peanut production and products.

5- Adrian Finch of Australia holds the Guinness World Record for peanut throwing, launching the lovable legume 111 feet and 10 inches in 1999 to claim the record.

This Peanut Pie Recipe is courtesy of Virginia Diner (Diners, Drive-Ins, and Dives)

Ingredients:

  • 8 oz Salted Virginia Peanuts, crushed w/ rolling pin or mallet
  • 3 Large Eggs, lightly beaten
  • 1 c Sugar
  • 1/2 c All-Purpose Flour
  • 1 1/3 c Light Corn Syrup
  • 1 T Unsalted Butter, melted
  • 1 Blind-Baked 9″ Pie Crust
  • Whipped Cream (optional)

Directions:

  1. Preheat oven to 350 degrees
  2. Whisk together eggs, sugar and flour until well combined. Add the corn syrup and peanuts, then the butter.
  3. Pour filling into prepared pie crust. Bake 45-50 minutes or until the pie is a rich golden brown, set around the edges, and still a little loose in the center. (If crust gets too brown before the filling is done, cover crust with a pie shield or foil)
  4. Cool to room temperature and serve with whipped cream, if desired.
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