Archive for March, 2010

This is a recipe I found in Cooking Light that I have adapted for a client tomorrow. This would be great over some baby greens with an oriental vinaigrette.

Hot and Spicy Asian Rubbed Chicken

4 tsp five spice powder

2 tsp sugar

1 tsp salt

1 tsp garlic powder

1/2 tsp ground red pepper

4 (8oz) skinned, boned chicken breast halves sliced in half to make thin cutlets

Preheat Grill

Combine first 5 ingredients in a large bowl. Rub chicken with spice mixture. Place chicken on grill rack coated with cooking spray, grill 5 minutes on a side or until cooked through. 4 servings

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I got a request for a gugarti cook for a vacation client. I want to thank Bob at Connaught Management for all of his help and information.

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Here is another recipe from The Inspired Chef Cooking classes. This is a really simple way to make a very good pie crust.

Pastry Dough
1 cup unbleached white flour
1/4 tsp fine sea salt
4 ounces(1 stick) butter, cut into small cubes and frozen
2-4 Tbls ice water
Mix the flour together with the salt in bowl of a food processor. Add in the butter and pulse a number of times until the butter is the size of small peas. Add the water very slowly while the machine is on, until a ball forms. This can be taken out immediately and rolled out if you work quickly. You can also wrap in plastic, flatten and allow to rest in refrigerator before rolling out.

To bake a pastry shell blind.

Line the pastry shell with parchment paper, and fill the shell to the top with pie weights. Bake the pastry in a preheated 375 degree oven for 20 minutes, or until the edges begin to brown. Place the shell on the lowest rack of the oven or on a pizza stone for an additional 5 minutes to brown the bottom crust. Remove the shell from the oven, take out the weights and the parchment paper, and remove the shell from the tin. Transfer the baked shell to a rack and allow to cool.

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Even though I cook for families, sometimes they don’t have “human” children, so this is a treat I make for them. I found the original recipe in Florida Magazine in 1998, but have adapted it to the following.
Peanut Butter Dog Bones
1 1/4 cup all-purpose flour
1 1/4 cup whole wheat flour
1/2 cup instant nonfat dry milk
1 tsp garlic powder
1/4 cup shortening
1 egg
1/2 cup ice water
1/4 cup peanut butter
1 Tbls Oatmeal
1. Heat oven to 350 degrees
2. Combine all dry ingredients except oatmeal. Combine shortening, peanut butter and egg in a mixing bowl. Mix in dry ingredients and add enough ice water to for a ball.
3. Roll out 1/2 inch thick and sprinkle with oatmeal, lightly press oatmeal into dough.
4. Cut into shapes and bake for 25-30 minutes. Combine scraps and roll again. For drier bones, turn oven off and let cool in oven overnight.

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This was a great cheese starter that I did at The Fresh Market over the Holidays. We were supposed to be doing 9-14 recipes so in the confusion, I ended up combining two of the recipes. It was the hit of the demo, but I had to tell everyone I messed up because if they were looking to repeat it they wouldn’t be able to find it in the book.I think it would be great as an alternative to cut cheese.

Carmelized Onion and Bacon Cheese Log

1/2 lb applewood smoked bacon, chopped

1 large onion, halves and sliced into slivers

8 oz TFM cream cheese

1 1/2 cups shredded cheddar cheese

1 jar Dr. Pete’s Praline Mustard Glaze (optional)

Crackers of your choice for serving

Cook chopped bacon in a skillet over medium-high heat until almost cooked through, add onion and saute until golden. Combine cooked bacon and onions, cheese and cream cheese and roll into a log. Refrigerate for 30-45 minutes. Top with Praline Glaze if desired serve with crackers.

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Here is a recipe I originally got from my sister-in-law but found on a bottle of Bacardi Rum this Christmas. It makes a great dessert or gift. Enjoy!
Bacardi Rum Cake
1 cup chopped nuts
1 – 18 1/2 oz pkg, yellow cake mis
1 – 3 1/4 oz pkg, jello vanilla instant pudding
4 dggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
Preheat oven to 325 degrees. Grease and flour 10′ or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour patter over nuts. Bake 1 hour. Cool, invert on serving plate. Prick top with skewer just before drizzling glaze over the cake.
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum
Place butter, water and sugar in saucepan. Boil 5 minutes, stirring constantly. Remove from heat, let cool 10 minutes, stir in rum. Drizzle over cake that you have just pricked with a skewer or thin straw.

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I did not previously did not include a recipe from the demo at Fresh Market yesterday. It was a cabbage dish and I really didn’t think a lot about it. If you try it I think you will be surprised at how good it really is.
Creamy Cabbage

4 thick slices of pancetta, chopped
1 carrot, peeled and chopped
1 large sweet onion, peeled and chopped
1 clove garlic, peeled and chopped
1/2 head cabbage, shredded
1/2 cup chicken stock
1/2 cup heavy whipping cream
salt and pepper to taste
1 Tbls olive oil
Add olive oil to saute pan and cook pancetta until golden brown. Add onion, garlic and carrot, continue cooking for 2-3 minutes, until onions are translucent and carrot is softened slightly. Add cabbage and cook over high heat for about a minute. Add stock and stir thoroughly, scraping the bottom of the pan. Add cream, heat briefly and season to tast with salt and pepper.
Try this for St Patrick’s Day or Easter, I think you will be pleasantly surprised

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Cooking at The Fresh Market today at the corner of Dr Phillips and Appopka Vineland Road. I will be there from 1-4pm. I am cooking Irish Lamb Medallions with a side dish of Minted Pea and Pistachio Pesto Salad. The recipes can be found on posts earlier this week. Hope to see you there

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Here is another popular recipe I did as a demo at the Fresh Market in Aug of 09. I hope you enjoy it

    Sweet and Spicy Mango Shrimp

      2 teaspoons TFM Extra Virgin Olive Oil, divided
      1 pound large shrimp, peeled and deveined
      1/2 cup Monkey Bay Sauvignon Blanc
      2 cups fresh mango, cubed
      1 cup Robert Rothschild Farm Mango Salsa

    Calypso Rice

      1 cup Thai Kitchen Light Coconut Milk
      1 cup TFM Chicken Stock
      1 cup Rice Select Jasmine Rice
      1/2 cup green bell peppers, chopped
      1/2 cup red bell peppers, chopped
      1/2 cup fresh cilantro, chopped
Toss shrimp with one teaspoon of olive oil and coat well. Heat remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink (about 30 seconds per side); transfer to a plate.

Remove pan from heat and add wine, scraping up any browned bits from the pan. Add mango and Mango Salsa, simmer for four minutes. Return shrimp and any accumulated juices to the pan and heat through. Season with salt and pepper, if desired, and serve with Calypso Rice.

Calypso Rice

Bring coconut milk and chicken broth to a boil. Add rice and cook for 25-30 minutes, or until most of the liquid has been absorbed. Remove pot from heat and leave covered for a few minutes longer. Add green and red peppers and cilantro to rice and fluff to combine thoroughly. Season with salt and pepper, if desired.

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Here is a new series, the cookie of the month. This is a twist on an old favorite, I hope you enjoy them.

1 cup shortening

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats

1 cup dried cranberries

Preheat oven to 350 degrees. Cream shortening and sugars until light and fluffy. Add vanilla and eggs and mix well. Add flour, bs, cinnamon, salt, oats and cranberries and mix until combined.  Drop onto cookie sheet and bake 8-10 minutes until light golden brown. Makes about 40 cookies

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