New Groove Fusion: Cross Cultural Fusion Cooking That's Off The Hook

By Ricky Gant

New Groove FUSION Cross-cultural FUSION COOKING that's "Off The Hook" New Groove FUSION is a cookbook about fresh East-West fusion cooking. The blending and merging of flavors from the Atlantic and Pacific Rims, the Mediterranean and flavors from US southeaster n and western states. The recipes within this cookbook will excite the palate and sti

• Language: English
• Publisher: Ewings Publishing LLC
• Release date: Oct 15, 2022
• ISBN: 9798886403305

Ricky Gant

Chef Frederick Gant known as "Ricky" or "Slick" is from Central New Jersey in his early childhood years he was exposed to a great deal of Traditional Southern Cooking and soul foods. His primary influences were his Grandmother, Mom and Dad. There he got his first taste of cooking which began at age twelve. In his middle to late twenties he began to apply what he had learned over the years to his cooking style. He brought his unique cooking style and talents to cook for area church, family and friends. During this time Chef Gant had received much feedback and encouragement from family and friends to pursue a professional cooking career as a gourmet cook or chef. Then in late summer in 1989 he realized his dreams of one day of becoming a gourmet cook and chef and went on to attend the Culinary Arts and Baking Art Program at the Bucks County Community College in Bucks County, PA. There he earned and hold his Certificates in Culinary Arts and Baking. He is currently retired and living in Central New Jersey.

Book preview

Copyright © 2022 Ricky Gant.

All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of both publisher and author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

ISBN: 979-8-88640-328-2 (sc)

ISBN: 979-8-88640-329-9 (hc)

ISBN: 979-8-88640-330-5 (e)

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

One Galleria Blvd., Suite 1900, Metairie, LA 70001

1-888-421-2397

New Groove FUSION is dedicated to the memory of Ardessa Reeves, my Grandmom and Fleming Gant, my Dad. Will always be a part of who I am today, tomorrow and the future. Thank you for the wonderful memories, especially the ones that came right out of the kitchen.

Acknowledgement

I would like to say thanks to my family my mom Joyce, Shawn my sister and my brother Kevin for encouragement love and support.

—Ricky Gant

To Chef Earl Arrowood for your dedication, guidance, inspiration, knowledge and wisdom.

—Ricky Gant

Foreword

Welcome to my celebration of food a cross cultural ethnic taste of flavors. And influences that have been merged and blended into what. I call new groove fusion cuisine. Which is a blend of Mediterranean, Caribbean, Asian, American, African, French, Cajun-Creole. The recipes in this cookbook range from mild to wild. I hope that you will have fun making and tasting the recipes in this cookbook. Bon Appetit!

—Chef Ricky Gant

Cooking Temperatures

FOR OVEN

SLOW OVEN 300°f

SLOW MODERATE OVEN 325°F

MODERATE OVEN 350°F

QUICK MODERATE 375°F

MODERATE HOT 400°F

HOT OVEN 425°F TO 450°F

VERY HOT 475°F TO 500°F

FRYING TEMPERATUES

FOR DEEP-FRYING

350°F TO 375°F (175°C TO 190°C)

FOR SAUTE

FIRST PRE HEAT THE PAN BEFORE ADDING THE FOOD TO BE SAUTÉED AND THE FOOD MUST START COOKING AT HIGH HEAT OR THE FOOD WILL BEGIN T SIMMER ITS OWN JUICES. AND MEAT TO BE SAUTÉED ARE OFTEN DUSTED WITH FLOUR TO PREVENT STICKING.

FOR BROIL

BROILING IS A RAPID HIGH HEAT COOKING THAT IS USUALLY USED IN ONLY FOR TENDER CUTS OF MEATS, CHICKEN, FISH, SEAFOOD AND FEW VEGETABLE ITEMS.

TO BROIL TURN THE HEAT ON FULL AND THE COOKING TEMPERATURE IS REGULATED BY MOVING THE RACK NEARER TO OR FARTHER FROM THE HEAT SOURCE.

FOR GRILL

GRILLING IS DONE ON A OPEN GRID OVER A HEAT SOURCE AND WHICH MAY BE A CHARCOAL GRILL, A ELECTRIC GRILL OR A GAS GRILL AND THE COOKING TEMPERATURE IS REGULATED BY MOVING THE ITEMS OT BE COOKED TO THE HOTTER OR COOLER PLACES ON THE GRILL.

ROAST AND BAKE

TO ROAST AND TO BAKE MEANS TO COOK FOODS BY SURROUNDING THEM WITH HOT DRY AIR USUALLY IN AN OVEN THE TERM ROASTING USUALLY APPLIES TO MEATS AND POULTRY.

THE TERM BAKING USUALLY APPLIES TO BREADS, PASTRIES, VEGETABLES AND FISH.

PRESSURE FRYING

PRESSURE FRYING MEANS DEEP-FRYING IN A SPECIAL COVERED FRYER THAT TRAPS STEAM GIVEN OFF BY THE FOODS BEING COOKED AND INCREASES THE PRESSURE INSIDE THE KETTLE.

BROIL

TO BROIL MEANS TO COOK WITH RADIANT HEAT FROM ABOVE.

SAUTE

TO SAUTE MEANS TO COOK QUICKLY IN A SMALL AMOUNT OF FAT. USING SWEET BUTTER OR SALTED BUTTER, OLIVE OIL, VEGETABLE OIL, SAFFLOWER OIL, CANOLA OIL, GRAPESEED OIL, CORN OIL, PEANUT OIL.

PAN-FRY

TO PAN-FRY MEANS TO COOK IN A MODERATE AMOUNT OF FAT IN A PAN OVER MODERATE HEAT.

USING VEGETABLE OIL, SAFFLOWER OIL, CANOLA OIL, GRAPESEED OIL, CORN OIL, PEANUT OIL, OLIVE OIL.

DEEP FRY

TO DEEP-FRY MEANS TO COOK A FOOD SUBMERGED IN HOT FAT. USING CANOLA OIL, VEGETABLE OIL, PEANUT OIL.

Some Uses for Herbs and Spices

(Standard)

Allspice, ginger, five-spice

Cakes, cookies, pies, desserts, puddings, preserves, relishes, yellow vegetables, breads, red meats, pork, game, fish, seafood, poultry, and beverages.

Basil, parsley, thyme, tarragon, rosemary, and sage

Tomatoes, salads, barbecue sauces, tomato sauces, soups, stews, vegetables, pasta salads, potato salads, most meats, game, fish, seafood, poultry, breads and chowders.

Celery seed

Meatloaf, beef, lamb, pork, veal, and vegetables.

Chili powders

Vegetable and beef chili, cocktail and barbecue sauces, egg dishes, meat, poultry, veal, pork, fish, seafood, wild game and soups, stews, and chowders.

Garlic

Almost all types of red meats, poultry, fish, seafood, game, sauces, breads, soups and stews, salad dressings, marinades, dips, and nearly all vegetables.

Black pepper, white pepper, crushed red pepper

Almost all types of red meats, poultry, fish, seafood, game, soups, sauces, stews, chowders, pastas, rice, potatoes, all types of vegetables, marinades, and dips.

Salt

Nearly everything listed above.

When the Recipe Calls for…

9-inch pie plate

8 x 1¼-inch layer cake pan – C

7 3/8 x 3 5/8 x 2¼-inch loaf pan – A

6-cup baking dish

8 or 9 x 1½-inch layer cake pan – C

10-inch pie plate

8½ x 3 5/8 x 2 5/8-inch loaf pan – A

8-cup baking dish

8 x 8 x 2-inch square pan – D

11 x 7 x 1½-inch baking pan

9 x 5 x 3-inch loaf pan – A

10-cup baking dish

9 x 9 x 2-inch square pan

11¾ x 7½ x 1¾-inch baking pan – D

15 x 10 x 1-inch jellyroll pan

Total Volume of Various Special Baking Pans

Tube Pans

Springform Pans

Ring Mold

Charlotte Mold

Brioche Pan

Quantities to Serve 100 People

Coffee3 lbs.

Cream3 qts.

Whipping cream4 pts.

Milk6 gallons

Fruit cocktail2½ gallons

Fruit juice4 #10 cans

Tomato juice4 #10 cans

Soup5 gallons

Hot Dogs25 lbs.

Meat loaf18 to 22 lbs.

Ham40 lbs.

Rolls 200

Butter3 lbs.

Potato salad3½ to 4 gals.

Fruit salad20 qts.

Vegetable salad20 qts.

Lettuce16 lg. heads

Salad dressing3 qts.

Jell-O2½ qts.

Pies18

Cakes8

Ice cream4 gallons

Beef40 lbs.

Roast pork40 lbs.

Hamburger30 to 36 lbs.

Chicken for chicken pie40 lbs.

Potatoes35 lbs.

Scalloped potatoes4 gals.

Spaghetti5 gals.

Vegetables4 #10 cans

Baked beans5 gals.

Beets25 lbs.

Cauliflower18 lbs.

Cabbage for slaw16 lbs.

Carrots24 lbs.

Corn2 #10 cans

Bread10 loaves

Cheese3 lbs.

Olives1¾ lbs.

Pickles2 qts.

Nuts3 lbs.

To serve 50 people, divide by 2. To serve 25 people, divide by 4. Cooking for a crowd? The season of the year rules the food choices to a degree. Also variety in flavor, texture, color, and form. Plan best use of refrigerator space. Decide type of service: buffet, family style, or served plates with waitresses.

Contents of Cans

Of the different sizes of cans used by commercial canners, the most common are:

Simplified Measures

Equivalents for Common Cooking Ingredients:

Substitutions

For bread crumbs: Use crushed corn or wheat flakes, or other dry cereal. Or use potato flakes.

For butter: Use 7/8 cup of solid shortening plus ½ teaspoon of salt.

For fresh milk: To substitute 1 cup of fresh milk, use ½ cup each of evaporated milk and water. For 1 cup of whole milk, prepare 1 liquid cup of nonfat dry milk and 2½ teaspoons butter or margarine.

For sugar: Use brown sugar, although it will result in a slight molasses flavor.

For superfine sugar: Process regular granulated sugar in your blender.

For red and green sweet pepper:

Use canned pimientos.

For vanilla extract: Use grated lemon or orange rind for flavoring, instead. Or try a little cinnamon or nutmeg.

For flour: Use 1 tablespoon cornstarch instead of 2 tablespoons of flour. Or try using instant potatoes or cornmeal.

For buttermilk: Use 1 tablespoon of lemon juice or vinegar and enough fresh milk to make 1 cup. Let it stand 5 minutes before using.

For catsup: Use a cup of tomato sauce added to 1¼ cups of brown sugar, 2 tablespoons of vinegar, ¼ teaspoon of cinnamon and a dash of ground cloves and allspice.

For unsweetened chocolate: Use 1 tablespoon of shortening plus 3 tablespoons of unsweetened chocolate to equal 1 square of unsweetened chocolate.

For corn syrup: Use ¼ cup of water or other type of liquid called for in the recipe, plus 1 cup of sugar.

For eggs: Add 3 or 4 extra tablespoons of liquid called for in the recipe. Or, when you’re 1 egg shy for a recipe that calls for many, substitute 1 teaspoon of cornstarch.

For cake flour: Use 7/8 cup of all-purpose flour for each cup of cake flour called for in a recipe. For fresh herbs and spices: Use 1/3 the amount of dried herbs or spices. Dried herbs are more concentrated.

For honey: To substitute 1 cup of honey, use 1¼ cups of sugar and ¼ cup of water or other liquid called for in the recipe.

Other Substitutions

Fusion Pantry Staples

Herbs and Spices

Chinese Five Spice Powder

A spice mixture containing ground czechwan peppercorns, ground cloves, ground fennel seed, ground star anise and ground cinnamon. Good for stir frying, marinades, dipping sauces, BBQ sauces. Can be used as a seasoning for meats, fish and seafood, soups, salads and baking.

Caribbean Spice Seasoning

A spice mixture containing, or having a variation of, ground red and black peppercorns, cumin, fennel seed, red chili powder, salt, coriander, nutmeg, ginger, allspice, onion powder, garlic powder, thyme and oregano.

Island Spice Seasoning

A spice mixture containing, or having a variation of all of the above plus, dry ground jalapeno, Scotch bonnet and serrano chili peppers and adobo. Good for marinades, dipping sauces, BBQ sauces. Can be used as a seasoning for meats, fish and seafood, soups and salads.

Asian Spice Seasoning

A spice mixture containing, or having a variation of, curry leaves, citrus zests, turmeric, cumin, coriander, cinnamon, allspice, ginger, star anise, cloves. Good for marinades, dipping sauces and BBQ sauces. Can be used as a seasoning for meats, fish and seafood, soups and salads.

Southwest/Mexican Spice Seasoning

A spice mixture containing, or having a variation of, ancho chili, guajillo chili, serrano chili, jalapeno chili, pink peppercorns, cinnamon, onion powder, cumin,