Posts Tagged ‘The Fresh Market’

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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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips this Saturday the 7th of May from 3-6pm. You don’t have to miss the Derby, just stop by early for a taste. I will be making Chicken Fajitas with a Zesty Lime and Avocado Slaw.

Chicken Fajitas


2 lb chicken breast, cut crosswise into ½” thick slices

1½ c Sweetwater  Spice Co. Lime Jalapeno Fajita Bath

Brine Concentrate

½ c Sirius White Bordeaux wine

½ c water

2 tbsp T FM Olive Oil

1 large red bell pepper, cut into strips

1 large red onion, halved and sliced lengthwise

1 pkg La Tortilla Factory White Corn Tortillas

S our cream (optional)


In a glass bowl or plastic zip bag, combine Fajita Bath, wine and

water. Add chicken and marinate for 30 minutes. Once meat has

been marinated, heat a large skillet over high heat for 2 minutes.

Add oil and swirl to coat. Add chicken and discard remaining

marinade. Saute chicken until no longer pink and the juices begin

to caramelize, about 5-8 minutes. Remove to a serving platter and

set aside to keep warm. Using the same skillet, add onion and

bell pepper and cook briefly until both are crisp tender, about 5

minutes. Return chicken to the pan and toss to combine. Heat tortillas

one at a time in a hot skillet; fill warm tortillas with chicken

mixture and top with Zesty Lime Slaw and a dollop of sour cream


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Today is a first for the demo’s at The Fresh Market. A Chef of Your own will be preparing a vegetarian entrée. Please stop by at the Fresh Market in Dr Phillips if you get the chance, today, April 9th from 3-6. Hope you enjoy this. Here is a link to a video to see it prepared, http://www.chefsusa.com/freshmarket/tfm_nicoise_salad_meatballs_04_11.wmv Here is the recipe for Mediterranean “Meat” Balls.

Mediterranean “Meat” Balls

Serves 4 – 6


1 pkg Harmony Valley Hamburger Mix,

prepared to package directions

3 tbsp fresh mint, chopped, plus extra for garnish

2 tbsp fresh oregano, chopped

⅓ c crumbled feta cheese, plus extra for garnish

3 cloves garlic, minced, divided

3 tbsp T FM Italian Style Bread Crumbs

1 large egg

4 tbsp T FM Extra Virgin Olive Oil for frying

1 shallot, minced

. c T oasted Head Untamed Red wine

1 jar T FM Pasta Sauce of your choice


Combine Hamburger Mix, mint, oregano, feta, egg, breadcrumbs and 2

cloves garlic and gently roll into “meat”balls, being careful not to overwork

the mixture. Heat 3 tbsp oil in a large skillet over medium high heat; add

meatballs in a single layer and brown evenly on all sides. Remove to a

platter and keep warm. Make sauce in the same pan by adding remaining

olive oil and quickly sauteing shallot and remaining garlic in reserved pan

drippings. Remove pan from heat and add wine, scraping up the browned

bits. Allow to reduce slightly; then add pasta sauce. Stir to combine; return

meatballs to pan and cook in sauce for 5 minutes, or until cooked through.

Serve with fresh mint and feta sprinkled on top.

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A Chef of Your Own will be doing a demo at the Fresh Market in Dr Phillips today from 1-3. Please stop by if you get the chance.cracker crusted

Cracker Crusted Pork with ginger wasabi glaze


Serves 4

1 ½ lbs pork tenderloin, trimmed and cut into 8 medallions

2 eggs

1 pkg Wasa Flatbread Original Thin & Crispy

T FM Extra Virgin Olive Oil, for frying

¼ c freshly squeezed orange juice, divided and reserving zest

2 tbsp dark toasted sesame oil

½ c R obert Rothschild Farm Ginger Wasabi Sauce

4 – 5 scallions, dark and pale green parts, sliced diagonally


Pulse Wasa crackers in a food processor to make 2 cups of cracker

crumbs. Pour into a bowl and mix in salt and pepper to taste. Beat eggs in

a separate small bowl. Dip each medallion in egg then dredge in cracker

crumbs to coat well. Heat skillet on high heat for 2 minutes; reduce heat

to medium and add enough oil to cover bottom of skillet, swirling to coat

evenly. Place 4 medallions in skillet and cook for 4 minutes on each side

until browned and juices run clear. Remove to a platter and cover. Repeat

with remaining 4 medallions. Whisk together orange juice, sesame oil,

and Ginger Wasabi Sauce. Spoon sauce over medallions and garnish with

orange zest and scallions. Serve remaining sauce on the side for dipping.

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A Chef of Your Own is doing a demo at The Fresh Market in Dr Phillips today, from 1-4.Stop by if you get the chance. The recipe for today is a yummy beef tenderloin, stop in if you get the chance.

Beef Tenderloin with Blue Cheese Bruscheta

2 oz gorgonzola or other blue cheese, crumbled

1/2 cup Scarpetta Tomato and Capers Bruschetta Topping

2 (6 oz) beef tenderloin fillets, well-trimmed

2 Tbls TFM Extra Virgin Olive Oil

1/2 cup Ruffino Chianti

1/2 cup TFM Beef Stock

1/4 cup TFM Balsamic Vinegar

1 Tbls unsalted butter

Combine Gorgonzola and Bruschetta in a small bowl to make topping. Cover and refrigerate. Heat skillet over high heat for 2 minutes. Season Steaks with salt and pepper. Add olive oil to skillet and sear steaks for 3 minutes on each side. Lower heat to medium low and continue cooking steaks to desired level of doneness. Remove steaks and cover with foil to keep warm. Remove pan from heat and add wine, scraping up any browned bits. Return to heat and add stock, reduce for 2-3 minutes. whisk in vinegar and butter and reduce for 2 more minutes. To serve, ladle som pan sauce on a dinner plate. Place steak on the sauce and top with a dollop of blue cheese topping.

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Here are some more recipes from the Fresh Market Holiday entertaining ideas A Chef of Your Own will be making at the demo this Sunday from noon to three.

Also leave a comment on this blog for a chance at some Christmas cookies. I will draw a winner Friday to get some christmas cheer. Bon appetit, Linda

Savory Apple Bacon Chutney


Serves 42 shallots, chopped

1 tbsp TFM Extra Virgin Olive Oil

6 slices Applegate Farms Bacon*, chopped

1 tsp thyme

Salt and pepper to taste

1/2 c TFM 100% Fresh Pressed Apple Juice

2 Royal Gala or other crisp apples, chopped

1 pkg Kitchen Table Bakers Parmesan Crisps

* found in our Dairy department.


Heat oil in a pan over medium-high heat; add shallots and saute

until translucent and just beginning to brown. Add bacon, thyme,

salt and pepper and saute, browning bacon (about 7 minutes). Once

bacon is browned, add apple juice and let reduce. Toss in apples,

reduce heat and simmer

This was probably the hit of the day!

Zesty Apricot Pepper Cheese Ball

Makes 1 cheeseball

16 oz TFM Cream Cheese

⅓ c Harvest Song Apricot Preserves, reserve remaining


1 tsp crushed red pepper flakes

1 tbsp shallot, chopped

1 tbsp jalapeno pepper, chopped

1 . c shredded cheese, such as Monterey Jack or Cheddar


Cream first 5 ingredients together, making sure to blend well; chill

for 1 hour. Form mixture into a ball and roll in the shredded cheese

to coat. Pour reserved peach preserves over the top of the cheese

ball for presentation and extra flavor.


To make this recipe as a spreadable dip, simply omit the forming

process, place the mixture in a bowl, and sprinkle with shredded

cheese. Serve on TFM Organic Water Crackers.


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Here are a couple of other recipes A Chef of Your Own will be making at The Fresh Market demo tomorrow, Saturday the 4th, Dr Phillips. Please stop by from noon to three to try some of the samples.

Fig, Goat Cheese and Prosciutto Toasts


Makes approx. 20


1 c Stonewall Kitchen Fig & Ginger Jam
1/4 c TFM Balsamic Vinegar
1 tbsp fresh thyme leaves, finely chopped

2 cloves garlic, finely minced

1/2 tsp sea salt

4 oz goat cheese, softened

2 oz prosciutto, diced

1 pkg Mary’s Gone Crackers, Original or Herb


Combine jam, balsamic vinegar, thyme, garlic and salt in a small

Lemon Dill Shrimp Dip



Makes approx. 2 cups



8oz TFM Cream Cheese, softened
1/2  c mayonnaise 
1/2   jar Robert Rothschild Farm Lemon Dill and Caper Sauce1/4  c shallot, chopped.1/4 c celery, chopped with leaves includedZest of 1 lemon1/2 lb shrimp, cooked, peeled, cooled and roughly choppedOptional: fresh dill sprigs for garnish







and refrigerate until ready to serve; serve with TFM Organic Water

Cream first 6 ingredients together in a bowl; stir in chopped shrimp 

Crackers or TFM French Rounds.

bowl; set aside. Heat a skillet over medium high heat for 2 minutes.

Add prosciutto and cook until crispy, about 5 minutes; remove and

set aside. Spread goat cheese on crackers, top each with fig spread

and cooked prosciutto and serve.

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