Chef Ashbell will be at the speaking about National Food & Beverage Foundation about culinary entrepreneurship. He will also be and sampling a selection of Ashbells Products, like Turkey Pastrami Po Boys, Ashbells Smoked Jerk Tuna Salad and his savory Smoked Duck Bacon.
Ashbell’s all-natural ready-to-serve products are artisinally prepared using a generations-old family technique. Ashbell’s exclusive recipes marry global flavors and spices with Southern-style cures and the slow burn of genuine Applewood. His locally-raised meats are free of hormones and antibiotics and our seafood is sustainably-caught or responsibly farmed. All our products are vacuum sealed and ready-to-serve, or freezable. Ashbell’s Premium Meat and Seafood product line is 100% natural and does not contain artificial colors, flavors or preservatives.
The National Food & Beverage Foundation is a nonprofit educational and cultural organization dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world.
Join Chef Ashbell at this very special event:
Sat Jan 19th from 230 to 330
National Food & Beverage Foundation
1504 O.C. Haley Blvd.
New Orleans, LA 70113
Here's a great recipe by Chef Malik Ali @dat_chefbull - introducing: Ashbell’s Jerk Tuna Salad Stuffed Avocado
½ pack Ashbell’s Tuna Loin, Jerk
1 stalk Celery, chopped
¼ ea. Onion, green diced
½ ea Avocado, ripe
6 ea Cornichons or ½ pickle spear, chopped
3 Tbs Mayonnaise
To taste Salt & Pepper
Jerk Tuna Salad
Method: Pull apart the tuna into shreds using your fingers or while holding a fork. Add chopped celery, cut green onion, pickles. Mix well and fold in mayo you prefer and season to taste.
Avocado Method: Cut an avocado in ½ . Remove the pit and spoon out 2 T of avocado from center. (this gives more room for the salad). Using a spoon by scooping underneath the avocado, remove the skin.
Stuffed Avocado Method: Place Jerk Tuna Salad in the hole made in the middle. Place over your favorite greens and add salad dressing drizzle to the salad. Or you can make one of Chef Malik’s favorite summer dressings.
Garlic Scape Vinaigrette
6 each Garlic Scapes, fine chopped
½ each Fresh Lemon juice or 2 -3 Tbs. white wine vinegar
2 tsp. Dijon Mustard
1 Tbs. Honey
½ cups Olive Oil, Extra Virgin or Pomace
Method: Mix this casual dressing by using the following methods: 1. Use a mason jar with lid and shake, 2. plastic container with lid and shake or in small bowl whisk the ingredients above until emulsified (thickened & mixed well).
Get this and other recipes at Ashbells.com & Shop link in profile ✅
Y’all asked & I delivered🤩🤗 Seafood lover? Kitchen will only be open from 11:30 -3PM Preorder your lunch for Friday, show off to your coworkers lol. ONLY TAKING PREORDERS UNTIL THURSDAY NIGHT. Yum #seafood#currycrab#jerksalmon
0 23:20 PM Jan 9, 2019
Y’all asked & I delivered🤩🤗 Seafood lover? Kitchen will only be open from 11:30-3 Preorder your lunch for Friday, show off to your coworkers lol. ONLY TAKING PREORDERS UNTIL THURSDAY NIGHT. Yum #seafood#currycrab#jerksalmon
Oh I get it, you‘re craving some fresh salmon but realize you actually have no idea what the hell to do it with it. 🐟 Let me make things simple for you: Go Jamaican! 🇯🇲 It’s SO delicious that I have to warn you, this Jerk marinade will get you obsessed to the flavor! Are you ready?! // Oh, entiendo, se te antoja salmón fresco, pero te das cuenta de que no tienes ni idea de qué diablos preparar con él. Déjame hacerte las cosas más simples: ¡hazlo estilo Jamaica! Es tan delicioso que debo advertirte, ¡este adobo Jerk te volverá obsesionado al sabor! ¡¿Estás listo?! 🌶