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Archive for September, 2011

A Chef of Your Own will be doing a surprise party this weekend. Pasta station, carving station and a few  appetizers. This is a nice fresh recipe for those that grow your own tomatoes and are looking for something new to do with them

Bruschetta with Tomato and Basil

6 or 7 plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbls extra virgin olive oil

1 tsp balsamic vinegar

6-8 basil leaves, chopped

salt and pepper to taste

1 French bread or baguette, sliced thin

1/4 cup olive oil

Score tomatoes and parboil tomatoes for one minute in boiling water. Drain and peel. Cut in half, remove skins.

Preheat oven to 450 degrees.

While the oven is heating, finely chop the tomatoes and place in a bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper.

Slice baguette about 1/2 inch slices. Coat one side with olive oil with pastry brush. Place on cookie sheet, olive oil side down. Toast on top rack on oven so do one sheet at a time. Toast for 5-6 minutes, until just turning golden brown.

Either top each slice with bruschetta or serve in a bowl surrounded by the bread slices.

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A Chef of Your Own is cooking for The Sweet Bay Golf Tournament to be held tomorrow at Reunion, FL. They will have a selection of appetizers including these

Warm Artichoke Cheese Dip with crackers

Small jar Artichoke hearts

½ cup mayonnaise

Salt, pepper, garlic powder to taste

8 oz mozzarella cheese

8 oz parmesan cheese

Combine all ingredients, spread in a thin layer in an oven proof dish, Bake in a 350 degree oven until golden and bubbly. Serve with Crackers.

Seven Layer dip with tortilla chips

Correction, I actually used 8 oz of sour cream

1 package taco seasoning

2 14 oz cans refried beans

8 oz salsa

3 tomatoes, diced

4 oz shredded Colby jack cheese

Bunch green onions, sliced thinly

¼ cup diced jalapeno

1/2 cup olives, optional

Soften cream cheese and mix with taco seasoning and layer in bottom of a shallow serving dish

Combine refried beans with salsa and layer on top of cream cheese.

Sprinkle with tomatoes, cheese, green onions, jalapeno, and olives. Chill and serve with tortilla chips.

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Contest, win some amazing Biscotti

I am working on a tasting for Chef’s Gone Wild. It is a tasting event to benifit our local girl scouts. I am doing some recipe testing and will draw a winner from the comments left here before Friday the 16th. I’ve posted the recipe before, Tropical Biscotti, Cranberry and White Chocolate and Chocolate and Dried Cherry. I am making a Chocolate Coffee Whipped Cream, A Milk Chocolate and Kaluah dipping sauce and a White Chocolate and Coconut Rum Iced Cappucino to go with them. Please let me know what you think.

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A Chef of Your Own will be doing a demo at The Fresh Market with an original Great Chef’s USA demo of Tailgater Italian Style Sausage Hogies. I will be in the Dr Phillips store from 3-6 this Saturday, please stop by and say hello if you get the chance.

Bon appetit!

Tailgater Italian Style Sausage Hogies

Ingredients:

¼ c T FM Olive Oil

1 lb sweet Italian sausages

1 each red and green bell peppers, sliced

2 yellow onions, sliced

1 tsp each salt and pepper

4 garlic cloves, chopped

2 tbsp T FM tomato paste

1 c E stancia Chardonnay

1 c T FM Organic Marinara Sauce

4 to 6 fresh hoagie rolls

Directions:

Heat the oil in a heavy large skillet over medium heat. Add the sausages

and cook until brown on both sides, about 7 to 10 minutes. Remove

from the pan and drain. Keeping the pan over medium heat, add the

peppers, onions, salt, and pepper and cook until golden brown, about

5 minutes. Add the garlic and cook 2 more minutes. Add the tomato

paste and stir. Add the wine, and sauce stir to combine, scraping the

bottom of the pan with a wooden spoon to release all the browned bits.

Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the

sausage back to the pan and stir to combine. Cook until the sauce has

thickened, about 10 minutes.

Split the rolls in half lengthwise. Hollow out the bread from the bottom

side of each roll, being careful not to puncture the crust. Fill the

bottom half of the roll with sausage mixture. Top and serve hoagies

immediately.

09

 

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A Chef of Your Own is cooking in home tomorrow for a very special birthday. This is the desert request from the guest of honor, I thought it looked great.

Picture of Chocolate Croissant Bread Pudding Trifle Recipe

Chocolate Croissant Bread Pudding Trifle

Chocolate Croissant Bread pudding

6 chocolate croissants, very coarsely chopped

1 1/4 cups milk

1/2 cup sugar

1 Tbls vanilla extract

1/2 tsp cinnamon

1/4 ts nutmeg

3 large eggs

Preheat oven to 350 degrees

Put chocolate croissant chunks in an 8 inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg and eggs. Pour over croissants. Let sit for at least 10 minutes. Bake for 40 minutes until set.

Let the Croissant Bread Pudding cool to room temperature

1 6 oz box butterscotch pudding, cooked to package directions

4 bananas, sliced

4 snicker bars, chopped fine

1 (12 oz) container whipped topping

Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending with whipped topping, top with a final sprinkling of snickers.

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