Archive for the ‘Entree’ Category

This weekend I will be at the Fresh Market in Altamonte, FL. Here are the recipes for the demo. I will be at the store from 1-4, hope you get to stop by and try something. The second recipe uses Hibiscus flowere in syrup. they were pretty amazing.  I sold out before the end of the demo.

Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce

Serves 4


1 c Candoni Chianti

2 tbsp Maui Maid Teriyaki Sauce

2 avocados, skin and pit removed,

and cubed

2 c arugula

1 tbsp TFM Extra Virgin Olive Oil

1 lb fresh shrimp, peeled and deveined

1 tbsp TFM Butter

Salt and pepper to taste


In a small sauce pan, bring wine just to a boil,

then reduce heat and simmer until wine is

reduced by about half, approximately 5 minutes.

Add Maui Maid Teriyaki Sauce to the wine, stirring to combine. Return

to a simmer for 1 minute then remove from heat and set aside.

In a large bowl, combine avocado and arugula and season to taste with salt and

pepper. Heat olive oil in a sauté pan over medium high heat. Season shrimp

with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk

butter into teriyaki wine sauce until melted. Arrange avocado salad on a large

serving platter and top with shrimp.

Use a spoon to drizzle sauce over the shrimp. Serve immediately. Pair with a

glass of Candoni Chianti, Pinot Noir or Pinot Grigio.


Hibiscus Greek Yogurt Sundae


1 jar Wild Hibiscus Flowers in Syrup

1 pint vanilla greek yogurt

1 c fresh berries of your choice, such as raspberries or strawberries

whipped cream for topping

¼cup pistacios, chopped for topping


Drain the hibiscus flowers and reserve both syrup and flowers. Cut each

flower in half. Scoop 1/2 cup yogurt inot each of the 4 serving bowls and serve.

½ cup of yogurt into each of 4 serving bowls. Scatter

berries over yogurt and drizzle each with the reserved hibiscus syrup. Top

each sundae with whipped cream, hibiscus flowers and chopped pistachios.

Serve immediately.



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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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This recipe is for Jennifer, A Chef of Your Own had the pleasure of cooking for last week. The group was in from Canada and Jennifer wanted me to try to recreate a dish of mussels and tomato sauce she had in the past. This is my attempt.

Mussels with Tomato Broth

1 medium onion, chopped

1 tsp garlic

1 tsp salt

28 oz crushed tomatoes

1 Tbls basil

1 tsp oregano

1 tsp sugar

Saute onion and garlic in a small amount of oil. Add remaining ingredients and simmer about an hour. Puree with stick blender, keep warm and set aside.

1/2 cup butter

2 Tbls minced garlic

1 cup favorite white wine

mussels – 1 lb for 2-4 as an appetizer

Clean mussels, removing any beards. Place butter in large stock pot, add garlic and saute garlic until fragrant. Add wine and when boiling, add mussels, cover and steam. Remove as they open. When all are open, return to pot and add tomato sauce. Stir and spoon into bowls. May serve with bread to catch all of  the juices.

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When cooking for the disneyglobalevent the other night the ladies asked A Chef of Your Own for  the lasagna recipe. This was adapted from a United Chef Personal Chef Recipe from years ago and many of my personal chef clients have enjoyed it over the years. I hope you do too!


28 oz can crushed tomatoes

14 oz can diced tomatoes

6 oz can tomato paste

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 tsp oregano

1 Tbls basil

1 Tbls sugar

1 tsp salt

1/4 tsp red pepper flakes

1/2 tsp thyme

30 oz container ricotta cheese

2 eggs

1/2  cup parmesan

8 oz shredded mozzarella cheese

8 oz block jack cheese, cut into small cubes

1 package no cook lasagna noodles

Make Sauce

Saute onion and garlic in a little oil  1-2 minutes until fragrant. Add seasonings and tomato products. Simmer 45 minutes to an hour.

Combine ricotta, eggs and 1/4 cup parmesan in a small bowl.

Layer bottom of pan with noodles. Top with 1/3 of the sauce. Next layer half of the ricotta mixture, then half of the cubed jack cheese and 1/3 of the shredded mozzarella. Layer another noodle and then, sauce, jack cheese, mozzarella. Top with another layer of noodles, remaining sauce and mozzarella. Bake, uncovered, in 375 degree oven for about 45-55 minutes.


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A Chef of Your Own will be at the Fresh Market in Dr Phillips doing a demo today, April 14, from 3-6. Demo today is Angle Hair Pasta with Tuna and Capers. Stop in to say hello and try a great new recipe.

Angle Hair Pasta with Tuna and Capers

1  pound TFM Whole Wheat Angel Hair Pasta, cooked per package directions and drained
2  tablespoons TFM Extra Virgin Olive Oil
1  jar  Tonnino Tuna in Olive Oil, drained and oil reserved
1  cup   Kalamata Olives from the TFM Olive Bar, chopped
1/3 cup   Roasted Garlic Cloves from the TFM Olive Bar
2  teaspoons Victoria Taylor’s Tuscan Seasoning Blend
2  tablespoons TFM Capers, drained
1/3 cup  Candoni Pinot Grigio
1  (14.5 ounce) can TFM Diced Tomatoes
Cook pasta according to package directions, drain and set aside on serving platter. Heat olive oil and reserved oil from the tuna in a deep skillet over medium high heat for 2 minutes, swirling to coat the pan evenly. Add olives, garlic cloves, Tuscan seasoning and capers, and quickly sauté for 2 minutes, being careful to not burn the garlic. Remove pan from heat and add wine, scraping up any browned bits from the bottom of the pan. Add tuna and tomatoes; stir to combine and heat through. Pour mixture over pasta and serve immediately.

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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
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
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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Happy New Year. Wow how December flew by. I hope that whatever holiday you celebrate, you had an awesome time. Today I will be doing a demo at The Fresh Market in Dr Phillips from 1-4. Please stop by if you get the chance.

Thai Curry – Three Ways


2 tsp Republic of Tea Stir Fry Tea Oil

1 lb boneless, skinless chicken breast, sliced

Salt and pepper to taste

1 small zucchini, cut in half lengthwise, cut into half moons

⅓ c Blackstone Chardonnay

1 jar Curry Love organic curry sauce of your choice*

1 c green pepper, sliced

1 can cut baby corn, drained

1 can bamboo shoots, drained


Heat oil in a skillet over high heat until very hot; add chicken and season

with salt and pepper. Cook chicken, turning until browned on all sides, approximately

2 minutes. Add zucchini and cook for 2 more minutes. Transfer

meat and zucchini to a plate and keep warm. Remove pan from heat and

add wine, scraping up any browned bits from the pan.

Turn heat down to medium low and add sauce to the pan. Add bell pepper

and simmer over low heat for 3 minutes, stirring occasionally. Next add

corn and bamboo shoots and cook for another 2 minutes. Add chicken

and zucchini and bring to a short boil (no more than 2 minutes). Delicious

served over jasmine rice.

* Curry Love organic curry sauces come in Passion Red Thai Curry,

Luscious Yellow Thai Curry and Blissful Banana Ginger Curry.

For a vegetarian option, use the Blissful Banana Ginger Curry, and replace

the chicken with 8 ounces of fresh Extra Firm Tofu, cubed


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A Chef of Your Own did a very special birthday party yesterday. Here are some pictures

Lobser Cocktail served with Costamolino

Fruit Sausages with Onion Marmalade

 Winter salad with apples, dried cherries, feta cheese, carmelized pecans and a balsamic vinagrette

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A Chef of Your Own will be in the Altamont Fresh Market today, October 22, from 3-6. Stop by to try an awesome fall salad and pork dish.

Garlic Sage Pork Chops with Butternut Squash Sauce

Serves 4, Ingredients:

1/4 c T FM Extra Virgin Olive Oil

6 whole sage leaves

4 Center Cut Boneless Pork Chops,

seasoned with salt and pepper

1 shallot, minced

2 garlic cloves, minced

⅓ c Kim Crawford Sauvignon Blanc

1 jar D ave’s Gourmet Butternut Squash

Pasta Sauce

1 c cream

In a heavy saute pan, heat olive oil for 2 minutes, until hot. Add

sage leaves, and fry for 2 minutes each side, until crispy. Remove

and set aside. Lower heat to medium, add pork chops and cook for

5 minutes, flip, and cook for an additional 3 minutes until juices

run clear. Remove to a platter and keep warm. Add shallots and

garlic, saute for about a minute, and take away from heat to add

wine, scraping up any browned bits. Add pasta sauce, cream and

combine. Serve by pouring sauce over rested pork chops and placing

sage leaves over top.

Fennel Salad with Blood Orange Vinaigrette

Serves 4


4 c mixed salad greens

1/2 c chopped walnuts

1 fennel bulb, sliced thinly- reserving fronds and chopping them

1 blood orange, or navel orange, peeled and segmented or sliced

1 large Honeycrisp Apple; cored and diced

1/4 c dried cranberries (optional)

1 clove garlic, minced

1/4 c Cuisine Perel Blood Orange Vinegar

1/4  tsp each Sea Salt and fresh cracked pepper

2 tbsp T FM Extra Virgin Olive Oil

Combine in a large salad bowl, the greens, walnuts, fennel

and fronds the apple and orange. In a small bowl, combine

garlic, blood orange vinegar, salt and pepper. While whisking

gently, pour in olive oil to incorporate. Pour over salad

mixture, toss lightly to coat the leaves and serve immediately.

If using dried cranberries, toss them in last.



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Here is A Chef of Your Own recipe to help welcome fall. A yummy chicken and corn chowder, you can also add crab to this for and awesome upgrade.

Chicken and Corn Chowder

2 lbs chicken breast, boneless, skinless, cubed

2 cups onion

1 each red bell pepper, medium, chopped

2 cloves garlic, minced

7 cups chicken broth

3 each potatoes, medium, cubed

4 ears corn, corn removed

4 tbls flour

1 cup heavy cream (can substitute evaporated skim milk to remove a lot of the fat)

Saute chicken and cook till lightly browned. Remove.

Add onion and pepper. Lower the heat and cook, stirring occasionally, for 5 minutes, or until the vegetables are softened. Add garlic and cook 1 minute longer.

Add chicken broth, potatoes, corn, and chicken. Cover and simmer until potatoes are tender, but not yet fully cooked. About 10 minutes.

Place flour in a bowl and whisk in cream until smooth and blended. Add to soup, stir, and cook an additional 15 minutes. Season to taste with salt and pepper.

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