Archive for the ‘Recipes’ Category
YRG Guacamole Dip
Compliments of Chef Jennifer Hill Booker
Yields 2-4 servings
3 ripe avocados
1/2 red onion, minced
3 garlic cloves, minced
1-2 jalapeno or Serrano chili, minced
1/4 cilantro leaves, finely chopped
2 tablespoons of fresh lime juice
1firm- ripe tomato, diced
Sea salt and fresh ground black pepper to taste
A dash of freshly grated black pepper
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, garlic, cilantro, lime, salt and pepper and mash some more. Chili peppers vary in their hotness.
- Start with a half of the chili peppers and gradually add more to your desired degree of hotness.
- Add the diced tomatoes. Serve immediately with tortilla or pita chips
- Cover with plastic wrap directly on the surface of the guacamole to slow down oxidation and discoloration of the YRG Guacamole Dip.
Photo credit: puregoodness com
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Each Ticket includes:
- Wine Tasting + sampling of gourmet “bites”
- 100% of all ticket sales and a portion of wines sales sold at the event will be divided among the charities of the winning teams.
- More VIP fun such as meet and greet with owner/vintner Kathryn Hall.
- Vote for your favorite dish in the People’s Choice category
How to Purchase Tickets – This event sold out last year. Reserve your tickets through our online store today. A confirmation will be sent by email. Tickets will be charged the week of the event.
Participating Chef Teams - Bounty Hunter Wine Bar & Smokin’ BBQ, Ca Momi, Carpe Diem, Culinary Mercenary, Cuvee, Feast, La Condesa, Market St. Helena, The Grill at Meadowood, Napa Valley Biscuits, Oenotri, Paula LeDuc Fine Catering
Professional Judges - Hiro Sone and Lissa Doumani – Terra; Chef Ken Frank - La Toque; Chef Brandon Sharp – Solbar
For more information go to: www.hallwines.com/cabernetcookoff
Questions? Contact Diem Doonan at 707.967.2673 or firstname.lastname@example.org
Lemon-Herb Louisiana Shrimp with Dilled Orzo
Yield: 12 entrée portions
- 4 cups Orzo, raw, cooked as per package instructions, warm
- 4 Tbsp.Fresh dill, chopped
Louisiana Shrimp and Sauce:
- ¾ cup Extra virgin olive oil
- 4 Tbsp. Basil, chopped
- 4 Tbsp. Fresh thyme, chopped
- 4 Tbsp. Fresh dill, chopped
- Louisiana Shrimp, 21-25 peeled and deveined 2¼ lb. 72 ea.
- 3 cups Lemon juice
- 3 cups Clam juice
- 4 Tbsp. Lemon zest
- 4 Tbsp. Flat-leaf parsley
To make Dilled Orzo:
1. Mix dill with warm cooked orzo; hold warm until needed.
To make Louisiana Shrimp and Sauce:
1. In sauté pan, appetizerheat olive oil; add herbs and shrimp; cook for 1 minute.
2. Add lemon juice and clam juice and cook until shrimp is cooked through.
3. Add lemon zest and remove from heat.
4.Place ¾ cup cooked orzo in center of each plate/bowl; spoon 6 shrimp and sauce around orzo.
5. Garnish each serving with 1 tsp. parsley.
|Dietary Fiber (g)*||0.49|
|Saturated Fat (g)||2.28|
|Calories from Fat||137.22|
Sweet Corn & Mussel Chowder
Compliments of Celebrity Chef Jamie Oliver
2 rashers higher-welfare bacon, chopped
1 small white onion, finely chopped
2 sticks celery, finely chopped
1 fresh red chili, deseeded and finely chopped
4 ears sweet corn
2 medium potatoes, peeled and chopped
900 ml organic vegetable or fish stock, hot
1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley
- Heat a splash of oil in a large saucepan over a medium-low heat.
- Add the bacon, onion, celery and chili and sweat down for 5 minutes, stirring, until soft but not browned.
- Peel the husk from the corn and slice off the kernels with a sharp knife.
- Add the sweet corn and potato to the saucepan, along with the stock.
- Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft.
- Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
- Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like.
- Remove from the heat and season.
- Divide the chowder between bowls and serve sprinkled with the chopped parsley.
Blood Orange Panna Cotta
Compliments of Paulding & Company
Yield: 8 servings
8 blood oranges
1 cup sugar (divided)
1/2 cup brown sugar
2 Tbs. sweet Vermouth
2 tsp. unflavored gelatin r (most likely not quite a packet!)
1 ½ cup whipping cream
2 1/4 cups buttermilk, chilled
1 tsp. vanilla extract
Neutral vegetable oil for the cups (if unmolding)
Prepare the oranges:
- Pare the zest from two oranges with a vegetable peeler.
- Blanch the zest strips in boiling water for two minutes.
- Drain, cool and cut into fine julienne and set aside.
- Peel the two oranges completely, and cut supreme.
- Juice the remaining six oranges.
- Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
- Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
- Remove from the heat, add the Vermouth, and set aside.
The panna cotta:
- Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
- Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
- Add ½ cup sugar, stirring to dissolve it.
- Add the cream, and bring to a simmer.
- Add the gelatin, stirring it in off the heat until dissolved completely.
- Stir in the buttermilk and vanilla.
- Let cool, stirring occasionally.
- Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.
- Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.
- To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.
A Healthier Heart
The latest research backs up claims that chocolate has cardiovascular benefits: In a 9-year Swedish study of more than 31,000 women, those who ate one or two servings of dark chocolate each week cut their risk for heart failure by as much as a third.
A similar study in Germany found that about a square of dark chocolate a day lowered blood pressure and reduced risk of heart attack and stroke by 39 percent. The flavonoids, antioxidant compounds found in the chocolate are credited with that increase the flexibility of veins and arteries. A chocolate bar has five times the flavonoids of an apple, just to put things in perspective.
How can you add dark chocolate to your diet plan without putting on weight? Because dark chocolate fills you up and keeps you satisfied! Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than bitter-sweet or milk chocolate. And dark chocolate lessens cravings for sweet, salty, and fatty foods. Who knew that indulging in a bit of healthy dark chocolate should not only make it easy for you to stick to portion control recommended for optimal health, but it should make it easier for you to stick to your diet.
UC San Diego researchers recently confirmed stress can make you fat. Stress causes many people to binge eat in order to reduce feelings of anxiety. Combine binge eating with cortisol (a chemical your body releases during times of stress) and you may find yourself buying a larger pair of pants.
Swiss scientists found that when very anxious people ate an ounce and a half of dark chocolate every day for two weeks, their stress hormone levels were significantly reduced and the metabolic effects of stress were partially mitigated. As it turns out, reaching for a square of dark chocolate instead of those greasy chips-is a lot less stressful on your body.
Have a bite of chocolate-it could make you smarter! Not only will having a bit of dark chocolate help your body ward off the effects of stress, but it’ll boost your brain power when you really need it. A University of Nottingham researcher found that drinking cocoa rich in flavanols boosts blood flow to key parts of the brain for 2 to 3 hours, which could improve performance and alertness in the short term. Additional researchers from Oxford University and Norway looked at chocolate’s long-term effects on the brain by studying the diets of more than 2,000 people over age 70. They found that those who consumed flavanol-rich chocolate, wine, or tea scored significantly higher on cognitive tests than those who didn’t.
In a small Italian study, participants who ate a candy bar’s worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. “Flavonoids increase nitric oxide production,” says lead researcher Claudio Ferri, M.D., a professor at the University of L’Aquila in Italy. “And that helps control insulin sensitivity.” But consult with your physician before you reach for that bar of dark chocolate!
London researchers recently tested chocolate flavanols’ sun-protecting prowess. After 3 months eating chocolate with high levels of flavanols, their study subjects’ skin took twice as long to develop that reddening effect that indicates the beginning of a burn.
Subjects who ate conventional low-flavanol chocolate didn’t get the same sun protection. Watch for brands boasting high levels of the healthy compounds to reduce your risk of sunburn this summer.
Several studies have found that chocolate quieted coughs almost as well as codeine, thanks to the theobromine it contains. Maria Belvisi, a professor of respiratory pharmacology at the National Heart and Lung Institute in London, says, “It had none of the negative side effects.” This chemical, responsible for chocolate’s feel-good effect, may suppress activity in a part of the brain called the vagus nerve. Keep an eye out for cough syrups made with cacao in a pharmacy near you.
Dark Chocolate Fondue
Recipe by Chef Jennifer Hill Booker
Yields: 8 servings
12 ounces good quality bittersweet or dark chocolate, chopped
½ cup heavy cream
¼ cup brewed espresso
2 teaspoons pure vanilla extract
Pinch of sea salt
2 bananas, peeled and cut into 1-inch pieces
16 1-inch chunks fresh pineapple
8 large strawberries
16 pretzel rods
- Put chopped chocolate in the top pan of a double boiler. Place over hot, but not boiling water.
- Gently stir until almost melted. (Be careful not to get any water into the chocolate)
- Add cream, espresso, vanilla, and salt, stirring until the chocolate is completely melted and all ingredients are well combined.
- Transfer to a heated Fondue Pot and use a tea light candle or small can of Sterno to keep the chocolate warm.
- Use bamboo skewers or Fondue forks to pierce the fruit and marshmallows, dip them into the Dark Chocolate Fondue, and Enjoy!
Prep time: 8 minutes / Total time: 30 minutes / Oven temp: 375Â° / Servings: 6
1 8-ounce package Freekeh Foods Original freekeh (1 cup)
2 1/2 cups vegetable broth
1 sweet potato or yam, scrubbed, diced and roasted (leave the skins on)
1 large red pepper, diced
1/2 purple onion, diced
4 garlic cloves, diced
2 tablespoons olive oil, or grape seed oil
3 to 5 tablespoons mild curry powder
1/2 cup dried cranberries or raisins
1 cup apricots, chopped
1 cup peas, frozen and thawed
1 cup sliced almonds or pepita seeds
Salt and pepper to taste
- Pour 2 1/2 cups of water and the freekeh in a saucepan and bring to a boil for 1 minute.
- Reduce heat to low. Cover and simmer for about 25 minutes until the freekeh is tender.
- Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
- Scrub the sweet potatoes and cut into 1-inch cubes.
- Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.
- Bake in 375Â° oven for about 25 minutes or until tender.
- Remove from oven and set aside.
- In a large skillet, heat up oil over medium heat and toss in red peppers, onions and garlic.
- Cook for 3-5 minutes then toss in curry powder, salt and pepper.
- Cook further until the onions are translucent.
- Set aside to cool.
- Toss freekeh in bowl with vegetable mixture, add dried fruits, nuts, peas and sweet potatoes.
- Season to taste and serve.
Option: Try adding slightly steamed diced broccoli, sauted cauliflower, chickpeas or lentils to this recipe. Simply rinse and drain, then toss on in!
It’s shocking how much blood-pressure-raising sodium and belly-bulging calories are in many restaurant quesadillas. Chili’s Bacon Ranch Chicken Quesadilla, for example, tallies up a whopping 1,650 calories and 3,450 milligrams of sodium (that’s double the sodium that most of us should have in an entire day, say the recently-released 2010 U.S. Dietary Guidelines. Our Pritikin Vegetable Quesadilla has just 100 calories and 95 milligrams of sodium. With Pritikin cuisine, there’s a very good chance you’ll never need blood pressure medication, or extra-large clothes.
Compliments of Chef Anthony Stewart
Nutrition Information (per serving): 100 calories, 1g total fat, 0g saturated fat, 5mg cholesterol, 6g protein, 3g fiber, 95mg sodium.
2 cups julienned (sliced in long, thin strips) fresh vegetables
1 whole-wheat, thin-thin (lavash) bread
3 tablespoons shredded fat-free mozzarella cheese
1 tablespoon finely chopped fresh cilantro (optional)
2 tablespoons fat-free sour cream
¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)
- In a nonstick skillet on medium-high heat, sauté vegetables until crisp tender, about three minutes.
- On a warm griddle or flat-top grill, place thin-thin bread and let the side facing the heat get hot.
- Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
- On half of the top side, spread the sautéed vegetables and cilantro.
- When the cheese begins to melt, fold the bread in half to cover the vegetables.
- Press firmly using a tool like a large firm spatula or bottom of a pan.
- Flip on the other side, grill for about 2 minutes, and press.
- Remove from heat. Cut quesadilla into four pieces.
- Serve two pieces per person with fat-free sour cream and pico de gallo on the side.
John Gregory-Smith is bringing his passion for global flavors and spices to HUNGRY with Mighty Spice. With just a few simple spices, you can take your favorite dishes and give them a unique and delicious international flair!
To learn more and to get this recipe for John’s Chicken Kadahi Curry, click here.
The temperatures are changing; fall is coming and bringing the cooler weather along for the ride! Our beautiful summer flowers are brown and quite stalky. Actually I am over them and sick of watering every night. Every time we walk by them it’s hard to believe they were once so gorgeous! But wait, off in the distance, in the backyard I see bunches of red, big beautiful red balls like Christmas tree ornaments.
The tomato plants are flourishing!! What the heck are we going to do with all of them?? Joy mentioned canning them, UGH….not me. If she wants to do that she can do it alone. However, I will think of making several batches of sauce for Sunday sauce and freeze in dinner size portions for those nights when I come home late. I just love them in any salad combination, a simple spicy bruchetta and my mom’s favorite butter and tomato sandwiches on fresh white bread…more
Get this amazing recipe by clicking here.