Posts Tagged ‘The Fresh Market’

Here is another recipe from the Fresh Market demo from this past weekend. Enjoy!

Deviled Blue Cheese and Bacon Dip


1 8-oz tub TFM Whipped Cream Cheese

¾ c blue cheese, such as Maytag or Danish

¾ c Robert Rothschild Farm Horseradish Sauce

1 shallot, finely minced

1 tsp Dijon mustard

6 slices Applewood smoked bacon, cooked and crumbled

Quely Whole Wheat Crackers


Add all ingredients except bacon and crackers to food processor

and pulse until very smooth. Transfer mixture to a bowl and fold in

bacon until combined. Cover and refrigerate for 1 hour, or overnight.

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It’s that time of year again when A Chef of Your Own will be doing the Holiday entertaining demo at The Fresh Market. I was at the Dr Phillips store yesterday and I will be at the store in Altamont today. By far the hit of the demo yesterday was the Fig and Olive Tapanade with goat cheese. I will add the other recipes throughout the holiday so be sure to check back. I wish you all the best this holiday season, and a very happy and prosperous New Year. For ease of this recipe for the demo, I poured the tapenade over the log of goat cheese.

Fig & Olive Tapenade with Goat Cheese


1 c Dalmatia Fig Spread

½ c pitted Kalamata olives, chopped

2 tbsp O Roasted Garlic and Mission Olive Oil

1 tbsp TFM balsamic vinegar

1 10-oz log soft fresh goat cheese, such as chevre

TFM French Rounds


In a bowl, combine fig spread, olives, olive oil, and balsamic vinegar,

stirring to mix well. Season tapenade to taste with salt and pepper.

Cover and refrigerate; tapenade can be made up to three days

ahead. Before serving, bring tapenade to room temperature. Spread

goat cheese on French Rounds and top with tapenade.

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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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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


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


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




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Another great shrimp demo at The Fresh Market this Saturday in Altamont Springs from 3-6. I will be grilling up shrimp, stop by to get a cooking tip or just to say hello.

Tropical Grilled Shrimp with Curried Yogurt Sauce

1 jar Robert  Rothschild Farm

Pineapple Coconut Mango Tequila Sauce

⅓ c R ex Goliath Chardonnay

2 tbsp O Meyer Lemon Olive Oil

2 cloves garlic, chopped

⅓ c fresh cilantro, chopped

1 lb Wild American Shrimp, peeled and deveined with tails left on


Measure and set aside approximately 2 tbsp of Pineapple Coconut

Mango Tequila Sauce to be used in Curried Yogurt Sauce. In

a plastic zip closure bag, combine remaining sauce, wine, olive

oil, garlic and cilantro and squeeze the bag to combine well. Add

shrimp and marinate for 5 minutes. Preheat grill to medium high

heat. Remove shrimp and discard marinade. Grill shrimp on skewers

for 3-5 minutes, until shrimp turn pink and firm. Serve with

curried yogurt sauce for dipping.

Curried Yogurt Sauce


1 c Plain 0% Fage Greek Strained Yogurt

2 tbsp Robert Rothschild Farm

Pineapple Coconut Mango Tequila Sauce

1 tsp fresh lime juice, plus the zest of 1 lime

1 tbsp yellow curry powder, more or less to taste

2 tbsp red onion, minced


Combine all ingredients in a nonreactive bowl and chill. This

sauce can be made 1 day in advance. Serve as a dipping sauce

with Tropical Grilled Shrimp.



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A new demo at The Fresh Market in Dr Phillips today, Saturday June 4, from 3-6. Please stop by to say hi if you get the chance.

Sautéed Tomato Basil Pork


2 lbs pork tenderloin, cut into 1 inch cubes

1 tsp fresh oregano, chopped

3 cloves garlic, pressed or chopped very fine

1 c Nobilo Sauvignon Blanc

3 tbsp Las Doscientas Picual Extra Virgin Olive Oil

1½ c Cucina Antica Tomato Basil Sauce

TFM Baguette


Place cubes of pork in a large mixing bowl. Sprinkle oregano and

garlic over top and toss gently to coat pork. Add wine and mix

thoroughly. Cover tightly with a lid or plastic wrap. Marinate for

at least 10 minutes, or overnight if possible. To cook the meat, add

2 tbsp olive oil to a large frying pan and heat on medium heat.

Remove meat from marinade, discarding remaining marinade. Add

pork to pan and sauté for approximately 7-10 minutes, until juices

run clear. Stir in pasta sauce and simmer for another 7-10 minutes.

Drizzle pork with additional tbsp of olive oil. Serve with pan juices

and baguette for sopping.



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This recipe is from the Fresh Market Demo this weekend in Altamont. I will be at the Altamont Fresh Market from 3-6 on Saturday the 28th making the Chicken Fajitas from a post a week or so ago and the following side dish. It was a tasty, light  alternative to go with the fajitas. Enjoy!!~

Fresh Flavors - May 2011



3 c thinly sliced napa cabbage

2 tbsp fresh cilantro, chopped

2 Florida tomatoes, seeded and chopped

1 avocado, halved, pitted, and diced

¼ c fresh lime juice

Zest of 1 lime

2 tsp sugar


Place cabbage, cilantro, tomatoes and avocado in a large bowl.

In a small bowl, combine lime juice, zest and sugar; pour

mixture over cabbage, cilantro, tomato and avocado. toss to

combine and serve on top of Fajitas.

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