If you haven’t met Tim Butler yet, I’m sure you have noticed him. He sort of towers over the more vertically challenged individuals in the store. He is head and shoulders above the average individual in a lot of ways. You might be able to tell by now, that I think Tim is a pretty great Freshie.
Tim has been with FRESH since January 2011. He just marched right into our Hiring Center and told us all about his many years in the coffee biz up and down the West Coast. Tim was born in Los Angeles, California and was raised everywhere on the West Coast from San Diego to Seattle. From nationwide chains to small town cafes, Tim has become passionate about sharing his coffee knowledge with the people of Tyler and East Texas.
We promptly placed this caffeine enthusiast in the best possible location, reFresh our coffee/gelato bar! Tim is our new Front of the House Manager, therefore you will see him in more places than just the coffee bar. He helps with the Chef Prepared area and 801 Grill too!
When I asked Tim what was one of his favorite thing at FRESH, besides coffee. He did not hesitate to answer; it was Lord Nut Levington’s Rebel Mary (spicy bloody mary flavor) gourmet peanuts. Lord Nut Levington is a Texas-based company that has a flair for fancy flavored peanuts. In fact Lord Nut Levington is the leader of the Taste Resistance while making a stand against the bland. Sounds like someone I could sit down and snack with! You too can be liberated from a tasteless way of life with a can of these tasty treats from FRESH.
Tim most often enjoys these salty snacks right from the can. But on occasion he does mix them in to his Kung Pao recipe. I dare you to try it!
Peanut Pao Perfection
3 Tbs soy sauce
1 Tbs fresh grated ginger
1 tsp sugar
1 tsp cornstarch
1/2 tsp crushed red pepper
2 cloves fresh garlic, minced
1/2 cup water
1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
3 tsp vegetable oil
1 large onion (cut in to strips)
2 green bell peppers (cut into strips)
2/3 cup Lord Nut Levington’s Rebel Mary Gourmet Nuts
In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tablespoons. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
In a nonstick 12-inch skillet, warm 2 teaspoon oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
Add remaining 1 teaspoon oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 tablespoons water if skillet is dry.)
Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Pair with jasmine rice and leave bland behind forever!