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Archive for March, 2012

A Chef of Your Own cooked for a group of golfers last night and tehy requested the recipe for the salad. Menu included grilled steaks, baked potatoes and a Tomato, Black Bean and Jicima Salad. I used some baby roma tomatoes and yellow cherry tomatoes, but use what you have fresh in the garden.
Tomato, Black Bean and Jicima Salad
3 Tbls fresh lime juice
1 garlic clove, minced
1/2 tsp cumin
3 Tbls olive oil
1 can black beans, rinsed and drained
1 small jicima, medium diced
2 plum tomatoes, medium diced
3 Tbls red onion, finely diced
1/4 cup chopped cilantro
salt and pepper to taste
Dice tomatoes, jicima and red onion. Combine with black beans and cilanto. Mix lime juice, garlic, oiive oil, and cumin. Pour dressing over salad and combine, adjust seaspning and hill. Enjoy

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Happy St. Patrick’s Day to all. Here’s a nice alternative to corned beef and cabbage from The Fresh Market. Demo today, Strawberry Crepes with whipped cream and chocolate sauce. Enjoy the recipe with a green beer and some soda bread.

A Classic Irish Stew
Ingredients:
3  teaspoons  vegetable oil
1  pound  sirloin tips
2  tablespoons  all purpose flour
1  small  onion, chopped
2  cups  fresh mushrooms, sliced
6    garlic clove, minced
1  (6 ounce) can  tomato paste
2  cups  beef broth
1  tablespoon  brown sugar
1 (12 ounce) bottle Guinness Beer
4  cups  carrots, sliced
2    potatoes, peeled and diced
Preparation:
Heat 2 tsp oil in a large skillet over medium-high heat. Coat meat cubes with flour, shaking off the excess. Fry meat until browned on all sides. Remove from heat. In a large pot, add 1 tsp oil, mushrooms and onion; cook stirring constantly until onion is tender, about 3 minutes.Add browned meat to pot, and stir in garlic, tomato paste, beef broth, sugar and beer. Add carrots and potatoes, cover, and simmer over low heat for about 1 hour or until thickened. Season to taste with salt and pepper. Serve with Irish Soda Bread for a traditional St. Patty’s Day meal.

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