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Moore Food: Breakfast Salad

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ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food.  He is also the specialist for the Greek and Mediterranean products of the company.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.

 

Arugula Breakfast Salad with Soft Boiled Eggs
(Serves 2)
Demonstrated by: Chef Carlos Hernandez of Whitebox Eatery

Ingredients:
• 2 large eggs
• 3-4 cups baby arugula
• 1 cup crispy onion
• 1/3 cup roasted potatoes
• 1 oz. feta cheese
• 2 0z roasted red peppers
• 3 oz 1/4 " cook bacon

Dressing:
• 1 tablespoon Dijon mustard
• 1 garlic clove, pasted
• 2 tablespoons red wine vinegar
• 1 oz plain yogurt
• 8 tablespoons extra virgin olive oil
• Sea salt to taste
• Freshly ground pepper
• 2 eggs yolks
• 1/4 tsp tarragon
• 1/4 tsp parsley

Instructions:
1) Preheat oven to 300 degrees. Add bacon to a baking and potatoes in a separated sheet and roast for 10-12 minutes or until golden and fragrant. Set aside to cool.
2) Prepare a small bowl with ice water. In a medium saucepan, bring 4-5 cups of water to a boil. Once boiling, carefully add eggs (making sure they are completely covered with water), then boil for exactly six minutes. Remove from heat and add to an ice bath.
3) In a small jar or bowl, whisk together first four dressing ingredients. Slowly drizzle in olive oil, whisking while you pour. Season with sea salt and freshly ground pepper.
4) In a large mixing bowl, add arugula, peppers, and feta cheese. Dress greens, using your hands to coat well. Add (carefully) shelled soft boiled eggs to top, and enjoy!

 

Pulpo En Escabeche
Recipe from Modesto
(Serves: 4 to 6)

For the Pulpo:
• 3 to 4 lb. octopus thawed, if frozen
• 1 onion quartered
• 2 celery stalks cut into 3 pieces
• 4 bay leaves
• 10 whole black peppercorns
• 2 ups water
• 2 Tbsp. olive oil
• ½ tsp. paprika

For the Escabeche:
• 4 Tbsp. olive oil
• 1 small red bell pepper, cut into thin matchstick slices
• 1 small green bell pepper, cut into thin matchstick slices
• 1 small Spanish onion thinly sliced
• 2 cloves of garlic finely chopped
• ½ tsp. paprika
• 1 Tbsp. sherry vinegar
• 2 tsp. parsley finely chopped
• 2 tbsp. lemon juice
• 1 tbsp. Orange juice
• 1 tbsp. lime juice

Instructions:
Place the octopus into a large pot and cover with water and add the onion, celery, bay leaves, and peppercorns and bring to a boil, then reduce heat to medium and simmer gently for about an hour and thirty minutes or until octopus gives only a slight resistance when pierced with a skewer. Carefully remove octopus from liquid onto a large dish to cool. When the octopus has cooled using a knife or kitchen shears disconnect the tentacles from around the center and discard the beak-like cartilage. Set tentacles aside.
To prepare the escabeche, heat the oil in a skillet and add the peppers and onion, sauté for a few minutes before adding the garlic. Cook stirring for two more minutes and then add the paprika, , vinegar and parsley .citrus juice. Transfer escabeche to a bowl and reserve.
Garnish
shaved fennel and red radishes, cilantro