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Archive for June, 2010

Demo at The Fresh Market at Dr Phillips today. Provincial Scallops is a light summer meal, pared with the white bean salad listed on The fresh Market site or a bounty of fresh greens with a light vinaigrette this will make a great hot weather meal. This is a light meal A Chef of Your Own can make for your arrival or even leave for you to grill the scallops off later.

Provincial Scallops

Provencal Scallops

  1 pound sea scallops
  1/4 teaspoon HimalaSalt Himalayan Pink Sea Salt
  to taste fresh ground black pepper
  all purpose flour, for dredging
  4 tablespoons European-style butter, divided
  1/2 cup shallots, chopped
  1 garlic clove, minced
  1/4 cup fresh flat-leaf parsley, chopped
  1/3 cup White Bordeaux, Rothschild Mouton Cadet
  1 lemon, zested and cut in half

Pat scallops dry, sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in a single layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side (3-4 minutes total). Melt the rest of the butter in the pan with the scallops. Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops. Add wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice and lemon zest sprinkled on top. Serves 4

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Here is a vegetarian inspired breakfast treat. This recipe is from Vegetarian Times magazine, October 2002. You can turn the heat up by adding hot pepper sauce and a chipotle chile salsa.

Cheddar Cornmeal Waffles

3 large eggs

1 3/4 cups buttermilk or soy milk

2 Tbls vegetable oil

1 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1 Tbls sugar

1 cup fine cornmeal

1/2 cup shredded cheddar or soy cheese, plus extra for garnish

1/2 cup fresh corn kernels, can use rinsed canned corn if necessary

Hot pepper sauce to taste

1/2 cup chopped fresh coriander for garnish

1 ripe avocado, diced, for garnish

Salsa topping (or use your favorite)

1 cup thinly sliced petted black olives

1/2 cup corn

1 cup salsa

1 cup canned black beans, drained and rinsed

Preheat waffle iron and spray with non-stick vegetable spray.

Beat 3 eggs well in mixing bowl, and stir in buttermilk and oil. In a separate bowl, sift together: flour, baking powder, baking soda, salt and sugar. Stir into egg mixture, then stir in cornmeal, cheese, corn and hot pepper sauce.

Bake waffles according to manufacture’s instructions.

To make salsa, stir together olives, corn, salsa and black beans in small saucepan, and bring to a boil over medium heat, Cook for 5 minutes, or until mixture reduces slightly.

To serve, place one on a plate, top with salsa, and garnish with cheese, fresh coriander and diced avocado.

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I would like to add a section here where I review cook books that I have used thorough the years. Today is Maida Heatter’s “Book of Great American Desserts”. Whenever I need a great basic recipe, from something simple like apple pie or something a little more over the top, like Kentucky Bourbon Cake, this is the cook book I go to. The recipes are easy to understand and follow and the directions are concise and detailed. My copy is stained and worn, but I can’t think of a better compliment for a cook book. You can find a copy at Amazon.com for under $6. Bon appetit.

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Here is a recipe I use in my personal chef service that has been quite popular. It’s a vegetarian offering from the USPCA that I have adapted over the years.

Pinto Bean Cakes

1/4 cup oil, divided

1  small onion, finely diced

1/4 cup red bell pepper, finely diced

2 garlic cloves

1 jalapeno, finely diced

3 cans pinto beans

1/4 cup cilantro

2 tsp cumin

s & p to taste

1/4 cup cornmeal

Heat 1 Tbls oil in a medium skillet over medium heat. Add onions, bell pepper, garlic, and jalapeno and cook until softened, not browned. About 5 minutes

Drain and rinse pinto beans. in a bowl, mash beans with potato masher until they stick together. Stir in onion mixture, cilantro, cumin, salt and pepper. Let cool.

Spread cornmeal on a sheet of waxed paper. Divide bean mixture into 8 equal pieces and shape each into a 1/2 inch thick cake. Coat cakes with cornmeal.

Heat 1 Tbls of remaining oil in large non-stick skillet over medium heat. When hot, add 4 of the cakes and brown lightly 8-10 minutes, turning over once. Remove from pan, and serve with salsa or julienned onion, peppers, and tomatoes sautéed in a little oil.

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This is a melon carving I did yesterday for a wedding with Jeeves Mgmt homes. Best wishes to the bride and groom.

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