Fort Wayne – Wayne Shive was retired when he decided to give back by channeling his love of cooking.
I’m trying to be Indiana’s version of Paul Newman, he says. I’ve got a creative bug in me anyway.
Shive started Best Boy & Co. in 2007 and has a line of dessert sauces, barbecue sauces, three-spice blends and a deli-style mustard. The products are available online, www.bestboyandco.com, and locally at high-end retail businesses and the Crestwoods Frame Shop and Gallery, a business he and his wife, Ann, own in Roanoke.
The first product hit the shelves in 2009. In the meantime, we were perfecting the recipe and designing the label. The products are all natural. I use only fair trade sugar and cocoa, says Shive, 63.
Shive’s business office is at the gallery. The products are made in a commercial kitchen in Columbus.
I’ll get help from the guys in the kitchen (in Columbus). It’s labeled by hand. Capped by hand, he says.
The company’s mission statement explains where the profits go. It reads in part, Our focus goes beyond what we make. It is in this spirit that 100 percent of all profits will be distributed to qualifying 501-c3 charities benefiting children and families worldwide.
There are no employees because I don’t pay myself, Shive says. All profits go to charities to the betterment of families and children.
Q. Do you do most of the cooking at home?
A. Yes, anymore. Ann spends more time here at work. Ann is a very good cook and really likes to cook. But she’s busy with work.
Q. What’s your favorite cookbook?
A. Maida Heatter. As far as I’m concerned, she’s the top of the dessert world. I have two of her cookbooks, chocolate and an all-purpose one. I have 50 cookbooks – 25 in the kitchen and the other 25 are in the basement.
Q. What’s your favorite cooking utensil?
A. Whisk. I use it all the time. Vita Mix, but that’s an appliance.
Q. If you were stuck on an island, what’s one food you would have to have?
A. Grilled cheese. You gotta have my mustard with a slice of tomato and then grill it.
Q. Who’s your cooking idol:
A. Aaron Butts, executive chef at Joseph Decuis. He does remarkable things. He goes out to the farm and picks what he’s going to use.
1/4 ounces (1 tablespoon) powdered gelatin
3 tablespoons warm water
3 cups heavy cream
1 cup buttermilk
3/4 cup sugar
1 vanilla bean, split
Sprinkle gelatin over water in a small bowl and let sit for 10 minutes. Heat the cream and buttermilk along with the sugar and vanilla bean in a saucepan over medium heat, stir occasionally to dissolve sugar. As soon as it simmers, remove from heat and add the gelatin, stirring to dissolve. Strain the mixture into a pitcher to remove the bean. Pour the mixture into ramekins or dessert cups, or one large dish. Chill, uncovered, for at least 3 hours. To unmold, dip the cups into hot water for about 10 to 15 seconds, then turn the panna cottas onto dessert plates. Dress the panna cottas with fresh berries, chocolate or caramel sauce or nuts. Makes 6 servings.
Apple Bread Pudding with Best Boy Bourbon Barrel Caramel Sauce
1 pound raisin bread, cut into 1-inch pieces
5 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and cut into 1/2 -inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup Calvados (apple brandy)
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scrapped
Preheat oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry. Melt butter in a sauce pan, reserve 3 tablespoons in a bowl. Add the apples and 1/4 cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return to the heat and cook for about 1 minute until sauce is syrupy. In a large bowl, whisk the eggs with the milk and the rest of the sugar. Scrape the vanilla seeds into the custard. Add the bread and apples, toss to coat. Let it stand for 5 minutes to allow the bread to soak up the custard. Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved butter. Add the bread pudding and drizzle with the remaining butter. Bake for about 50 minutes until the custard is set and golden. Let it set for a few minutes to cool slightly. Serve warm with Best Boy’s Bourbon Barrel Caramel sauce poured over the top. Makes 12 servings.
Chocolate Lavender Brownies
2 teaspoons dried culinary English lavender (available at health food store)
3 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1/2 teaspoon salt
3 sticks unsalted butter, melted
4 large eggs
2 teaspoons vanilla
Preheat oven to 325 degrees. Butter and flour a 9-by-13-inch pan; set aside. Add lavender to a spice grinder with 1 tablespoon of sugar. Pulse until finely ground. Transfer to a large bowl and add the flour, cocoa and remaining sugar. Melt the butter in a microwave. Let cool for a few minutes and add the eggs and vanilla and whisk to combine. Pour the butter mixture into the dry ingredients. Mix with a wooden spoon until just combined. Pour into the prepared pan and smooth the top. Bake for 35 minutes or until a toothpick comes out clean. Makes 15 to 18 servings.
Dark Chocolate Salted Caramel Cake
2 1/4 cups all-purpose flour
2 1/4 cups sugar
1 cup Dutch cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons vegetable oil
1 cup buttermilk
1 cup brewed coffee
3 large eggs, room temperature
1 teaspoon vanilla
4 large egg whites
1 (10-ounce) jar Best Boy Bourbon Barrel caramel sauce, warmed
3 sticks unsalted butter, at room temperature
Pinch sea salt
12 ounces semi-sweet chocolate
1/3 cup dutched cocoa
1/4 cup hot water
1 cup unsalted butter, at room temperature
1 (10-ounce) jar Best Boy Bourbon Barrel Caramel sauce, warmed
Pinch of salt
Flaked salt for finishing
Preheat oven to 350 degrees. Butter and flour three round cake pans lined with parchment paper. Combine dry ingredients in the bowl of an electric mixer. Mix on low speed to blend. Add vegetable oil, buttermilk, coffee, eggs and vanilla to the bowl and mix on low speed until well blended. Divide the batter evenly into the three pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Let cool for 10 minutes, remove and transfer to a cooling rack and cool completely. To make the caramel filling, place the 4 eggs whites in a mixing bowl and add the salt. Beat on med-high until soft peaks form. Add the warmed caramel and mix to combine. Add the soft butter a little at a time until incorporated. Mix on med-high to fluff and completely blend. Set aside. To make the frosting, melt the chocolate in a double boiler. Mix the cocoa into the water. Add the cocoa and caramel to the melted chocolate. Add the soft butter and salt. Whisk until fully blended and refrigerate to firm up. Spread filling between the layers and frost the top and sides. Finish with a flaked sea salt like Maldon. Makes 20 to 24 servings.
White Chocolate Bread Pudding
3 cups whipping cream
10 ounces white chocolate
1 cup milk
8 egg yolks
1 loaf French bread, sliced into 1/4 -inch pieces and dried in the oven
2 tablespoons chocolate shavings for garnish
1 (10-ounce) jar Best Boy Mocha Hot Fudge Sauce
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in an 8-by-11-inch baking pan. Pour half of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown. Top with fudge sauce. Makes 12 servings.
Crockpot Carolina Barbecue Pulled Pork
2 tablespoons Best Boy Ancho Spice Rub
1 (4 to 6 pounds) pork butt or shoulder roast
2 onions, quartered
2 carrots, cut into pieces
2 cloves garlic, chopped
1/3 cup (plus extra for finish and passing) Best Boy’s Carolina Barbecue Sauce
1/2 cup cider vinegar
Sprinkle Ancho Rub on roast liberally; rub over roast and let sit covered in refrigerator for at least 2 hours. Place vegetables in slow cooker, then the roast. Cover with barbecue sauce and vinegar. Cook roast on low for 8 to 10 hours. Remove meat and vegetables, discard vegetables and shred meat. To the juices from slow cooker, add additional barbecue sauce. Serve plain or with coleslaw as sandwich. Makes 8 servings.