Thank you for visiting the KOHLER booth at the 2010 International Builders' Show.

Enjoy creating your own culinary memories with the recipes demonstrated by Chef Ulrich Koberstein, Director of Culinary Arts for Kohler.
 

Spicy Chorizo, Shrimp and Tomato-Chipotle Soup

Ingredients:
Grapeseed oil for sautéing
4 ounces chopped hard chorizo sausage
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1 sprig fresh thyme
1 teaspoon white peppercorns – crushed
1 cup port wine
2 cups stewed tomatoes
2 chipotle peppers
4 tablespoons honey
1 pint heavy cream
4 ounces cooked baby shrimp
Method:
Heat up a sauce pan with a little grapeseed oil and add the Chorizo sausage, garlic, shallots, thyme, white peppercorns and allow to sweat.
Deglaze the pan with 1 cup of port and add the stewed tomatoes, chipotle peppers, and honey. 
Bring to a gentle simmer which will allow the flavors to gently marry together.
Place soup in a blender and blend the ingredients together.
Pour contents back into a sauce pan and add the heavy cream.  Bring the soup back to a gentle simmer for 5 minutes. Taste the soup and season with salt if needed. Strain through a fine sieve.
Add the cooked baby shrimp and bring to a boil.
Serve immediately
4 servings
 

Sweet and Sour Chicken

Ingredients: 
1 tablespoon vegetable oil
1 tablespoon chopped garlic
1 teaspoon chopped fresh ginger
¼ teaspoon crushed red pepper
1 ½ pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 (15 ¼-ounce) can pineapple chunks in juice, undrained
1/3 cup soy sauce
2 tablespoons dry sherry
1 ½ tablespoons cornstarch
2 teaspoons brown sugar
¼ cup dry-roasted chopped cashews
Method:
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender.
Drain pineapple, reserving ½ cup juice.  Add 1 cup pineapple chunks to pan; cook 30 seconds.
Reserve remaining pineapple for another use. Combine the reserved ½ cup juice, soy sauce, dry sherry, cornstarch, and brown sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute.
Sprinkle with cashews.
4 servings

Truffle Mac and Cheese

Ingredients:
½ lb dried elbow macaroni pasta (cooked according to instructions on box)
3 tablespoons unsalted butter
¼ cup all purpose flour
3 cups whole milk
2 cups Roth Kase/Sargento Gruyere Cheese blend
¼ cup chopped fresh herbs (chives and rosemary)
White truffle oil
Salt and freshly ground black pepper
Shaved Black Truffle
Method:
Add butter to a saucepan over medium heat until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes. 
Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the fresh herbs and the truffle oil. Season, to taste, with salt and pepper.  Add the cooked and still warm pasta to the cheese sauce.
Divide evenly among four bowls and shave the black truffle over the pasta.
Serve immediately
4 servings
 

Kohler Original Recipe Chocolates Hot Chocolate Fondue

Ingredients:
1/3 cup sugar
1 tablespoon cornstarch
1 ¼ cups heavy cream
1 ¼ cup milk
2 tablespoons freshly ground coffee beans
½ teaspoon ground Ceylon cinnamon
1 vanilla bean split
7 ounces bittersweet chocolate
3 tablespoons unsalted butter
Bananas, strawberries, spiced bread and coconut macaroons for dipping
Method:
In a bowl, mix together the sugar and cornstarch.  Slowly whisk in the heavy cream; then milk, ground coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring to a boil.  Cook, and stir with a whisk, until thickened, about 4 minutes. Remove the pan from the heat and whisk in the chocolate and butter until melted.
Using a fine meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. 
Pour into a warm fondue pot and serve with fruit and cookies.
6 servings
 

Homemade Marshmallows

Ingredients:
3 envelopes unflavored gelatin
1 ½ cups water, divided
2 cups granulated sugar
1 cup light corn syrup, divided
1 tablespoon vanilla paste
Method:
Spray a 9 x 13- inch pan.  Place parchment paper on the bottom and spray generously again.  Set aside.
In a mixing bowl sprinkle the gelatin into ¾ cup water.  Set aside for the gelatin to soften. 
Combine the sugar, 3/4 cup corn syrup, and remaining ¾ cup water in a heavy, medium sized saucepan.  Place the pan over medium heat.  Stir until the sugar dissolves completely. 
Cook the syrup without stirring until it reaches 240-degrees F (soft ball stage).  Remove the pan from the heat and add the remaining ¼ cup corn syrup.  Pour the mixture into the mixing bowl containing the bloomed gelatin. 
Whisk the hot syrup mixture on high for about 10 minutes or until the mixture triples in volume and becomes very stiff.  Whisk in the vanilla paste.
Spread the mixture into the prepared pan.  Smooth the top as much as possible using a spatula.  Set aside, uncovered for 8-10 hours at room temperature. 
Cut into desired shapes using a knife sprayed with non-stick spray.  Dust the marshmallow pieces with powdered sugar so they don't stick together.
Store at room temperature in a covered container.
4-6 servings
 

Barbecued Pork Shoulder

Ingredients:
For the Rub
¼ cup kosher salt
¼ cup dark brown sugar
¼ cup paprika   
3 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon cayenne pepper
½ teaspoon celery seed
For the Pulled Pork
5 pounds pork shoulder
4 tablespoons barbecue rub
1 quart beer
1 tablespoon pickling spice
1 quart barbecue sauce
1 cup cider vinegar
Method:
For the Barbecue Rub
Combine all ingredients together.
Makes 1 cup
For the Pulled Pork
Preheat oven to 275-degrees.
In a roasting pan with a rack, place the pork shoulder fat side up.
Pour beer in bottom of the pan.
Sprinkle the pickling spice over the pork.
Cover with foil and roast for six hours or until pork is fork tender.
Let pork cool to the touch.  Remove from bone and shred.
In a sauce pot place the pork, barbecue sauce, and cider vinegar.
Let simmer for one hour.
Serve with soft four tortillas, guacamole, salsa and sour cream.
10-12 servings
 

Wisconsin Farmer's Breakfast

Ingredients:
8 eggs
2 large flatbreads or pizza shells
1 cup Wisconsin Sharp Cheddar Cheese
Salt and pepper
Your favorite omelet toppings, such as:-
Diced cooked Jones Dairy sausage
Diced cooked Nueske’s bacon
Diced peppers
Diced onions or scallions
Diced avocado
Sautéed mushrooms
Chopped parsley, cilantro or chives
Method:
Scramble the eggs in a large non-stick pan until fluffy.
Lightly grill or toast the flatbread.
Cover the flatbread with scrambled eggs, omelet toppings and Wisconsin Sharp Cheddar cheese.
Broil in an oven until the cheese has melted.
Slice and serve immediately.
4 servings
 

Thai Noodle Salad

Ingredients:
For the Sweet Chili Shrimp
8 (16-20) sized shrimp peeled and deveined
2 tablespoons chopped cilantro
1 garlic clove, minced
2 tablespoons canola oil
3 tablespoons sweet chili sauce (Asian stores will carry this)
Kosher Salt & White Pepper to taste
For the Soba Noodle Salad
4 ounces dried soba buckwheat noodles
¼ cup sesame oil
2 scallions, bias sliced
1 small red bell pepper, seeded & julienne
1 small yellow bell pepper, seeded & julienne
1 small carrot, peeled & julienne
2 tablespoons toasted sesame seeds
4 ounces napa cabbage, julienne
¼ cup chopped cilantro, for garnish
For the Sweet Chili Sauce
2 tablespoons canola oil
1 tablespoon minced ginger
1 garlic clove, minced
¼ cup Mirin (Asian stores will carry this)
1 cup sweet chili sauce
1 tablespoon sesame oil
1 tablespoon minced cilantro
Method:
For the Sweet Chili Shrimp
Combine chopped cilantro, garlic, oil, sweet chili sauce, salt and pepper in a bowl and whisk well. Place the shrimp in marinade and cover for 2 hours in a refrigerator.
After 2 hours, remove shrimp from the marinade and place on a medium/hot grill or pan coated in a little vegetable oil.  Cook shrimp on each side until the middle of the shrimp is opaque and not translucent. Remove from pan and allow to cool down.
For the Soba Noodle Salad
In a large pot bring salted water to a boil. Place soba noodles in water and cook until noodles are al dente. Drain, and rinse in cold water. Place noodles in a bowl and add oil and coat thoroughly. Finally add all vegetables and toss to combine. Reserve. 
For the Sweet Chili Sauce
Bring a medium pot to medium heat and add canola oil. Sweat the ginger and garlic in a pan for two minutes - do not allow the garlic to brown.
Add the Mirin and reduce by half. Add the sweet chili sauce and sesame oil and heat 3 minutes to combine flavors.
Place sauce in a container and chill. Finish by adding cilantro and mix thoroughly.
To Assemble:
Combine noodles, vegetables and sauce in a bowl and toss gently. Divide on four plates and add two pieces of grilled shrimp to each plate. Finish by garnishing with some freshly chopped cilantro.
1-2 servings