Archive for June, 2010

Here is a great sandwich for watching fireworks this weekend. Match it with some fresh fruit, potato salad and cole slaw from your local deli and you have an easy holiday meal. I’m making them for dinner tonight!

Sweet and Smoky Ciabatta Steak Sandwiches

2 Tbls olive oil

1 large onion, sliced in rings

2 lbs beef tri tips

1 cup Robert Rothschild Anna Mae’s Smoky Sweet Grill Sauce  (or your favorite BBQ)

1/4 cup Toasted Head Untamed Red Wine

4 ciabatta rolls

Heat a skillet over medium-high heat for two minutes. Add olive oil and swirl to coat. Add onions and saute until very soft and beginning to brown, about 5 to 7 minutes. Add Beef slices to pan and cook until beef is just cooked through and no longer pink. Remove beef and onions from the pan and add wine, scrapping up any brown bits. Stir in Smoky Sweet Grill Sauce and heat until sauce is warmed through. Return sliced steak and onions to pan and toss to coat with the sauce. Serve immediately on rolls.

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Demo Today

Demo Today at The Fresh Market in Dr Phillips from 1-4pm. Hope to see you there!

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New demo this weekend at The Fresh Market in Dr Phillips. Easy summer salad.

Watermelon and Peach Summertime Salad

2 cups watermelon, cut into 1 inch pieces

2 peaches, peeled, pitted and cut into 1/2 in cubes

1 cup fresh mint, chopped

1 lime, zest and juice

1 small jalapeno, seeded and chopped

1 Tbls honey

salt and pepper to taste

In a large bowl, combine juice and zest, honey, jalapeno, and mint. Add fruit and adjust seasoning, Cover and chill one hour before serving. Enjoy!

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Here is a simple side dish using the seasonal fresh corn now available in the market. This can be used as a side dish or served in a bowl, served with chips for game day. From a Fresh Market Demo, this is something light and tasty for summer. This recipe calls for canned black beans, but you can always cook your own and use them instead.

Corn and Black Bean Salad

Zest and juice fo 2 limes

1 cup cilantro, chopped

1 Tbls Instant Gourmet Grande Southwest Seasoning

1/4 cup canola oil

1 can black beans

2 ears fresh corn, cooked and cut off the cob

Mix lime juice, zest, and seasoning until well combined. vigorously whisk in canola oil. Add corn, black beans and cilantro, toss to combine well and serve.

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Happy Father’s Day to all of the dads, granddads, uncles, and significant others making a difference in children’s live. I hope you get to enjoy the day as you see fit, watching golf, fishing, sleeping late, going to bed early. My own dad has been gone a number of years, but I want to thank him for the contributions he made to the person I have become.

“F” aithful.
“A” lways there.
“T” rustworthy.
“H” onoring.
“E” ver-loving.
“R” ighteous.
“S” upportive.
Author Unknown

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Cooking demo at The Fresh Market today from 3-6. Cooking Scallops with a chilled White Bean Salad. The salad was a hit last week, the recipe follows.


Serves 4Ingredients:

For the beans:

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced or pressed

2 tsp mixed dried herbs

. tsp HimalaSalt Himalayan Pink Sea Salt

freshly ground black pepper to taste

1 c Rothschild Mouton Cadet White Bordeaux

2 cans TFM Cannellini Beans, drained and rinsed

For the vinaigrette:

. c olive oil

1. tbsp Bella Famiglia Red Wine Vinegar

. tsp Musette Dijon Mustard

1 tsp mixed dried herbs

. tsp HimalaSalt Himalayan Pink Sea Salt

freshly ground black pepper to taste

For the finish:

mixed salad greens

1 English cucumber, chopped

4 oz fresh goat cheese


In a saucepan, cook onions and garlic in olive oil for about 5

minutes, until soft. Stir in herbs, salt and pepper. Add wine and

allow to reduce slightly for 5 more minutes. Add the drained beans

to the herb and wine mixture and toss to coat well.

Prepare the vinaigrette by mixing all of the ingredients and

shaking vigorously. Pour the vinaigrette on top of the warm bean

mixture. Serve on a bed of mixed greens and top with cucumber

and crumbled goat cheese.

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An Urban legend is something not true but so compelling that we continue to pass it along. A sticky story I was told in a networking session yesterday. Today’s cookie of the month is such a story. These are called Neiman Marcus cookies, the links to the stories are: www.snopes.com/business/consumer/cookie.asp and www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

And the winner of the cookies is Tim. Thank you all for your comments, please check back for future contests!

There is a recipe on each site, I am including my favorite. I have cut it in half because unless you have a really large bowl, it won’t fit.

Neiman Marcus Cookies

1 cup butter

1 cup sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

2 cups flour

2 1/2 cups blended oatmeal (place oatmeal in food processor and blend to flour like consistency)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

12 oz chocolate chips

4 oz Hershey bar (grated)

1 1/2 cups chopped nuts

Combine the flour, oatmeal, salt, baking soda, and baking powder. Cream the butter and both of the sugars. Add the vanilla and eggs. Gradually add the flour mixture to the butter and sugar. Stir in the chips, grated Hershey bar and nuts. Tool into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes about 4 dozen cookies.

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Post something on my blog and on Friday when I post the Cookie of the month, I will choose someone at rendom to get a dozen.

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Sometimes when A Chef of Your own goes into a clients home, they want an old-fashioned appetizer. This is how I recently upgraded the presentation of a Classic Shrimp cocktail for a wedding I did in a vacation home. The shrimps are 21-25(meaning there are 21-25 in a pound) that come frozen. It is best to thaw them overnight in the refrigerator. Have a large bowl of ice water available.  Bring a large pot of water to a boil. You can add some crab boil to the pot if desired. Once boiling, add the shrimp. Stir and only cook 3-5 minutes until the shrimp just turn pink. Drain the shrimp and quickly plunge into the ice water. Once cooled, drain and refrigerate until service time. You can serve a big bowl for everyone to dig into or plate it like the picture for individual service. I make my own cocktail sauce with ketchup and enough horseradish to spice it up.

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Great demo at Fresh Market yesterday. Here are the scallops cooked, ready to plate.

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