Archive for February, 2011

I just made a bunch of these up for my daughter’s 18th birthday. Found them in a book, “What’s New, Cupcake?” by Karen Tack and Alan Richardson. Amazing creations!

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Leave a comment here about your favorite cookie, or how to eat them, dunked in milk for example, and I will draw for a winner on Thursday.

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Thank you

I want to say a great big THANK YOU to “The Hirsh Group” for inviting me to cook for them again this year. This is the fourth year that I have cooked lunch and dinner for this group of golfers and I truly appreciate them having me back to cook again.

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A Chef of Your Own is cooking for 18 golfers this week. This is the fourth year they have invited me back into their vacation home to cook for them. This is a request to make again from last year

Crab Cakes

1 lb crab

1 egg

2 tsp Worcestershire sauce

1 tsp dry mustard

3 Tbls Mayonnaise

1 Tbls Dijon mustard

1 tsp parsley

1 cup bread crumbs

1 tsp hot sauce

1/4 cup flour

1/4 cup cornmeal

4 Tbls butter

4 Tbls oil

Clean crab. Combine egg through hot sauce to make dressing. Fold crab into dressing and form into 10 patties. Combine flour and cornmeal and roll each crab cake in mixture. Form into crab cakes. Heat skillit over medium high heat and add 2 Tbls butter and 2 Tbls oil. Saute half of the crab cakes 3-5 minutes on a side until golden. Remove and saute remaining cakes.

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Here is a recipe from the Fresh Market archives. I have made these for A Chef of Your Own clients to rave reviews.

Blue cheese and Caramelized Onion Burgers

1 1/2 lbs lean ground beef

1 Tbls Worcestershire sauce

2 Tbls Stonewall Kitchen Roasted Garlic and onion Jam

1/2 tsp garlic powder

1/4 tsp ground black pepper

3 oz cream cheese, softened

3 Tbls crumbled blue cheese

1 Tbls dijon mustard

Combine ground beef, Onion Jam, Worcestershire sauce, garlic powder and pepper. Mix well. Shape into 8 patties.

Mix cream cheese, blue cheese, and Dijon mustard until smooth. Divide mixture among 4 of the patties, spreading to within 1/2 inch of the edge. Top with remaining pattie. Seal edges firmly.

Grill patties about 4 inches from coals or heating element, turning twice, equaling a total of 5-7 minutes on each side.

Caramelized Onions

1 lagre sweet onion, cut into half rings

2 Tbls olive oil

3 Tbls butter

salt and pepper to taste

1/2 cup beer

Heat stainless steel skillet over medium high heat, combine olive oil and butter. Heat until bubbling, making sure butter is melted in pan.

Saute onion in olive oil and butter. Stirring occasionally, until onion is brown and crust on edges, about 10 minutes. Move pan away from heat, add beer, swirling around the pan. Allow beer to reduce and become thick. Season with salt and pepper.

Serve onions on top of burgers. Enjoy!

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I was looking for my BBQ recipe, I have some golfers coming in on Monday and they are having pulled pork with BBQ sauce, but I couldn’t find it. This is way more interesting, I will look for the other though and post it when I get the chance.

Alligator Chili

3 lbs alligator meat, diced

1/2 cup oil

2 cups onion, diced

1 cup celery, diced

1 cup green pepper, diced

2 Tbls minced garlic

2 Tbls jalapeno, diced

1, 16 oz,  can pinto beans

24 oz tomato sauce

1 cup chicken stock

1 Tbls chili powder

1 tsp cumin

salt and pepper to taste

In a heavy dutch oven, heat oil over medium high heat. Add alligator and cook 20 minutes to render juices.

Add onion, celery, pepper, garlic, and jalapeno. Saute until vegetables are wilted, about 3-5 minutes.

Add pinto beans, tomato sauce and chicken stock. Bring to a low boil and reduce to a simmer.

Add chili powder and cumin. Stir well.

Cook for 1 hour, stirring occasionally, once tender, season to taste with salt and pepper.

This recipe is from April Barkilus from www.backwoodsbound.com

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I havent been able to figure out how to up load this to the web yet but you can find the videos from the tv show last week here:http://www.yousendit.com/transfer.php?action=batch_download&send_id=1048136889&email=bb3df68651287204900bb6e2a45f5d16

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