Wednesday, November 30, 2011

Chicago Chefs Cook up a Storm!

Click on the above link to watch two of our Chicago chefs, Karyn Calabrese and Steve Chiappetti cook up some fabulous creations for their best friends from The Culinary Canine, including Karyn's trademark raw recipe.

Looking for the book? Click here.

Looking for the recipes? Here you go:

Karyn Calabrese Dog Food Recipe

4 or 5 servings of season vegetables/fruits, organic whenever possible. Options include: 1 small apple, 1 small pear, 1 small squash, 2 or 3 carrots, 2 or 3 celery stalks, 1 small sweet potato, 1 bunch kale, 1 bunch romaine lettuce, 1 cup bean or alfalfa sprouts, 1 cup green beans
1 Tbs kelp
1 Tbs molasses or honey
1 Tbs Karyn's Green Meal powder or another powdered green superfood (available at health-food stores)
1/4 cup apple-cider vinegar
2 eggs, shells included
1 Tbs lecithin granules
-1 tsp powdered vitamin C (optional)
Approximately 2 lbs of any of the following raw meats, including organ meats from your butcher:
chicken (including necks)
fish (be careful of bones)

Process the vegetables and fruits in a food processor; they can been pureed or left in chunks, depending on your dog's preference. Add the kelp, molasses or honey, green powdered superfood, vinegar, eggs, lecithin, and vitamin C (optional) to the food processor.
Bag and freeze individual portions of the vegetable/fruit mixture for your dog. When you serve the food, the proportion should be 75% meat to 25% vegetable/fruit, so measure out and freeze your portion sizes based on those numbers.
Divide the meat into single servings depending on your dog's size, weight, and daily activity. If you are using organ meats, they should account for 50% of the meat serving. Freeze the meat portions in individual plastic bags. Thaw portions before serving.

Steven Chiappetti Pet Patties

1/2 pound boneless, skinless chicken breast
1 peeled carrot
3 strips double-smoked bacon
1/2 clove garlic
1 tsp ground cumin
dash ground coriander
dash paprika
dash salt
dash pepper
1 egg
1 Tbs olive oil
2 slices cheddar cheese

Using a stand mixer with a food grinder attachment (medium-hole plate, if you have the restaurant version), grind the chicken, carrot and bacon together. In the bowl of the mixer, add the spices and egg to the ground ingredients and mix everything completely.
Form golf-ball-sized patties and flatten them to a 1/2-inch thickness. Set the patties on a plate.
Preheat a nonstick pan with the olive oil on medium heat. Cook the patties until well done and browned on each side. Add the cheese on top of the patties at the end of cooking, keeping the patties over the heat until the cheese is slightly melted.
Cool for about 10 minutes before serving.

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