Quality vs Price
Would you rather have a Frenched pork chop with Balsamic Glazed Pearl Onions on a bed of Creamy Gorgonzola Polenta and Grilled Wild Mushrooms or save money and buy pork chops with mashed potatoes and apple sauce. Now is the best time for all establishments to step up and to be more creative and be more aggressive of serving “upper’ end products that customers cannot find any were else and cannot cook at home. Customers who are watching their money, who only go out when there is a special occasion want that experience that they can take with them. Anybody can make a steak, can they have a steak that they cant get anywhere else? Would you rather spend $20 a pound on a steak and make $20 profit or would you rather buy a chicken breast for $3 and make $8 on an ordinary chicken dish. Get away from the price thing and concentrate more on quality and bottom line how much you are putting in your pocket. Put yourself in the patrons eyes of what experience you would want for the money you are spending! What kind of experience do you want?
I had to put this on, I love making this and eating it too!
Butternut Squash Soup with Smoked Duck
1 medium sized Butternut squash (cut in half seeds scooped out)#529567
¼ cup Brown sugar
¼ cup Honey
1 ½ qt Chicken stock#708321
1 ea Gala apple (peeled, cored, and cut in chunks)#365270
1 tblsp Butter or olive oil
1 ea Yellow onion (peeled and chopped)
1 ea medium Carrot (peeled and chopped)
1 ea stalk Celery (cut in chunks)
1 cup heavy whipping cream
1 tblsp ground cinnamon or 4 sticks of cinnamon
½ tsp nutmeg
1 tsp white pepper
½ pound smoked duck(julienne)#347980
Procedure:
1. Roast butternut squash skin side up on a sheet pan at 350 degrees about 45 minutes or until soft.let cool and scoop out pulp.
2. In a large soup pot sauté onion, celery, and carrot for 2 minutes on medium heat.
3. Add squash, chicken stock, apple brown sugar, honey and spices and cook for 1 hour under medium heat.
4. With a hand held buerre mixer or blender mix until smooth.
5. With a coarse strainer strain pulp and add cream, mix.
6. Pour into bowl with heated duck and garnish with chives and sour cream.