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Posts Tagged ‘Great Chef’s USA’

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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A Chef of Your Own will be at The Fresh Market in Dr Phillips this Saturday for two demos. I will be making and sharing Chocolate Shop Wine Sauce Fondue and Shaved Fennel and Grapefruit Salad from 11-2 and Shrimp Scampi from 3-6. Please stop by for a taste and a chat, I will have the Chocolate Shop Wine and Alamos Chardonnay out for a taste as well. Hope to see you there.

Chocolate Shop Wine Sauce Fondue

Ingredients:
6  ounces  semi-sweet chocolate, chopped
3  tablespoons  TFM Unsalted Butter, at room temperature
3  tablespoons  TFM Heavy Whipping Cream
1  tablespoon  Chocolate Shop Wine
2  quarts  strawberries, washed and dried
Preparation:
Place first 4 ingredients into a saucepan on low heat. Stir constantly until melted and thoroughly combined. Keep warm on very low heat or pour into fondue pot.   Enjoy by dipping strawberries and pound cake cubes in sauce using long toothpicks or fondue forks.

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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

Ingredients:
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
Preparation:
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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121207_003Here is a easy holiday entertaining idea from a Fresh Market demo, recipe from Chefs USA this past Friday. This time of year, The Fresh Market, comes out with a booklet of easy entertaining Holiday Recipes. This is the third year A Chef of Your Own has participated.

The PB Crave is an amazing product. It is a creamy, smooth, all natural peanut butter with the addition of yummy ingredients, chocolate chips, raspberry swirl, honey. Pick some up today!

Peanut Butter Cookie Dough Cheese Ball

1 Block (8 oz) TFM Cream Cheese, softened to room temperature

1/4 cup powered sugar

2 Tbls Madhava Raw Agave Nectar

3/4 cup PB Crave Cookie Nookie Peanut Butter

1 cup vanilla wafers, crushed, plus additional for serving

1 cup chocolate chips

1 Honeycrisp apple, sliced

Combine cream cheese, powdered sugar, agave nectar and peanut butter in a bowl and stir until thoroughly combined. Form mixture into a ball, place on plastic wrap and refrigerate at least 4 hours, preferably overnight. To serve, unwrap and roll ball in crushed wafers and chocolate chips. Serve with wafers and fresh apple slices.

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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
Preparation:
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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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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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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