Fall Leaves and Fried Chicken: A Match Made in Heaven!

The heat has finally broken and fall is in the air. Soon the leaves will start to turn and sightseers will head to the north Georgia mountains. While it is beautiful in the mountains, what better place to catch picturesque views than at Lake Lanier? With 46 parks there are plenty of locations to choose from. Here is a link to the list of parks and the features of each: http://www.lakelanier.com/parks/

32 of the parks have picnic areas. What better way to spend a beautiful fall day than loading up the kids and taking a picnic to the lake? You get to enjoy the views, the kids run off some energy, and you all get to enjoy a meal in a serene setting. There are also 19 parks with playgrounds for the kids. If you have a boat there are 40 parks with boat ramps.

Speaking of picnics, one of the classic dishes for taking on a picnic is fried chicken. Yes you could grab a bucket of chicken from your favorite fast food joint, but for a truly special taste sensation here is a recipe for the best fried chicken you will ever place in your mouth! It takes 2 days but it truly is excellent.

Ingredients:

1 fryer chicken, cut into pieces, approximately 3 lb.
1 quart water
1/2 cup salt
1/4 cup honey
2 cups buttermilk
2 cups vegetable shortening
3 cups Bisquick
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
salt and pepper, to taste

Method:
Place chicken in a large ziplock bag. Dissolve salt and honey in water and pour over chicken. Seal the bag and place in a sturdy container. Store in the refrigerator for an hour. Drain the chicken and discard the brine. Place the chicken in another ziplock bag and coat with the buttermilk. Place in the refrigerator overnight up to 12 hours.

Heat vegetable shortening to 350 in a heavy dutch oven or cast iron skillet.A heavy pan will hold the heat much better.

Mix the Bisquick, paprika, garlic and onion powder, cayenne, and salt and pepper and place in a clean, dry ziplock. Drain the chicken in a colander and coat with the dry mixture. Place the chicken in the pan with plenty of room between each piece. Over crowding will result in the chicken steaming and not forming a crust. When the chicken is golden brown on one side, turn the chicken and continue cooking until golden brown. The juices should run clear. Remove the chicken and place on a cooling rack over newspaper. Continue until all chicken is cooked.

This recipe takes two days, but most of the time is spent marinating in buttermilk. Give it a try! The brine gives the chicken a nice seasoning and insures it is moist and juicy. The buttermilk gives it a nice tangy flavor and the Bisquick is the base for a crispy crust.

So pack up the kids and the chicken and head to Lake Lanier! Or call us and we'll do it for you!

ADAiRE Chef Services, (678)445-6275

Striper fishing: how to cook your catch of the day

by Matthew Phillips, Chef Adaire Catering

The crisp fall weather has finally made it's way to the peach state and along with cooler temperatures  striper fishing season has arrived at Lake Lanier. "The last two days have been exceptional on leadcore and downline bluebacks," says angling aficionado Shane Watson. The fish started jumping as early as September 16th at the freshwater lake, just begging to be caught and turned into dinner, according to Watson.

Speaking of dinner, this is the perfect time to take advantage of the last of the garden tomatoes and cucumber growing season. Compliment your freshly-caught striper with this recipe for a cool salsa along with directions on how to perfectly grill your catch of the day.

Grilled Striper with Gazpacho Salsa
Serves 4

2 ea fresh, garden tomatoes, diced
1 ea fresh, garden cucumbers, diced
1 ea ear of grilled corn, kernels removed
1 ea jalapeno, seeded and diced
1 clove garlic, minced
1 bunch, cilantro, chopped
1/4 cup Extra Virgin Olive Oil
1/4 tsp ground cumin
1/2 tsp chili powder
salt and white pepper, to taste

4 ea striper fillet, skin on
2 Tbsp olive oil
salt and pepper, to taste

Extra cilantro sprigs
1 ea lemon, cut into wedges

Directions: Combine the first nine ingredients in a mixing bowl. Season to taste with salt and pepper. Set aside for at least an hour unrefrigerated to allow the flavors to blend.

Get your coals going in your grill. We prefer hardwood lump charcoal to briquettes. The flavor is better and there is no filler or lighter fluid to burn off. It also burns at a high temperature and takes less time to be ready to grill. It will, however, burn faster so you may need more depending on how much you have to grill. In the meantime lightly coat the striper with olive oil and season with salt and pepper. When the grill is very hot, place the striper on the cleaned grate skin side down. When the skin is crispy, gently turn the fish to finish cooking and close the lid. When fish is just cooked through, place the gazpacho salsa on a platter and top with the fish skin side up. If desired garnish with fresh cilantro sprigs and lemon wedges.

The salsa can be made up to 2 days ahead of time and taken on site. The longer it has to allow the flavors to blend, the better it will be. This goes very well with rice pilaf or just a simple, crispy French baguette and a chilled Pinot Grigio or Sauvignon Blanc.

Bon voyage, bon appetit, and enjoy your striper!

Lake Lanier provides a recipe for living

by Matthew Phillips, Chef Adaire Catering

Seven years ago we traded one Georgia lake for another. Our prior address, Allatoona was a smaller and more placid lake when compared to our current residence at Lake Lanier. Prior to relocating,  rumors had circulated that Lanier was chocked-full of activities but we had no idea until we relocated to the massive haven ourselves! 

Lake Lanier encompasses more than 39,000 acres and 692 miles of coastline. That's quite a lake by any standards - unless of course you live around The Great Lakes. Over 7.5 million people visit the lake each year,  a sign that it has it a lot to offer.  Lake Lanier rivals other attractions with it's numerous activities including: resort properties, marinas, tennis courts, special events, cabin rentals and more!

Perhaps one of the main attractions for sportsman throughout the Southeast are the fishing competitions. Many types of fish may be caught in the lake, but the one species that garners the most attention is the striped bass.

These hearty fish can reach a calculated maximum length of 6 1/2 feet with a possible maximum weight of 125 pounds. That's one heck of a fish and far to big to fit in the proverbial frying pan! The largest recorded (caught) bass weighed in at a whopping 78.5 pounds with the the record on Lake Lanier at an impressive 63 pounds. Striped bass tend to move between fresh and salt water which contributes greatly to their size.

Lake Lanier hosts numerous fishing tournaments with many centered around striped bass. As a chef, I have cooked striped bass and find the flesh to be tender, white, and mildly sweet with a relatively high fat content. This blend of flavor and consistency makes it conducive to many methods of cooking.

Today, I want to focus on a method of cooking called, sauteing. Sauteing is cooking over relatively high heat with a relatively small amount of fat. Saute literally means "to jump" in French. Here is one of my favorite recipes for cooking and preparing your bass.

Striped Bass with Tomato, Fennel, and Pernod
serves 4

Salt and white pepper, to taste
4 ea 6-8 oz fillets Striped Bass, skin on
2 Tbsp olive oil
2 cloves garlic, whole, crushed
1 cup fennel, sliced
2/3 cup leek, sliced
3 ea Roma tomatoes, large dice
1/2 cup Pernod
1 cup clam juice
2 Tbsp butter
1 bunch fresh basil
1 lemon, cut in wedges

Directions: Pat fish dry with a paper towel and gently scrape skin side with back of knife to remove any excess moisture. Sprinkle skin liberally with salt and set aside for 30 minutes to an hour. Scrape salt from the skin with the back of your knife. This will give you a crispy skin which is one of the best parts. Heat oil over medium high heat in a heavy gauge saute pan for even heat distribution. Season flesh side of fillets with salt and white pepper. When oil is hot and shimmering, place fish in pan skin side down and shake pan once or twice after adding each fillet to prevent sticking. Leave fish alone for several minutes to allow the skin to crisp. When the skin is crispy, turn the fish over in the pan to the flesh side and cook until golden and just done. Remove from pan and hold in a warm oven, but do not cover completely. This will ensure the skin remains crispy. Add olive oil if necessary and increase the heat to high. Add the garlic and saute briefly until you can smell it. Add the fennel and leek and saute for a minute. Add the Roma tomatoes and saute briefly. Remove pan from heat and add the Pernod. Return to heat and add the clam juice. Reduce the liquid by half. Swirl in the butter until it has completely melted and incorporated. I prefer to remove the cloves of garlic, but you may leave them in if you prefer. Place the vegetable mixture on a plate and top with the fish, skin side up. Garnish with chiffonade of (very thinly sliced) fresh basil and lemon wedges.

This dish is excellent with risotto or Angel Hair pasta tossed with butter and a bit of pesto and a very nice, chilled Pinot Grigio.

Bon Appetit and enjoy your striper!

Corned Beef and Cabbage

In honor of St. Patrick's Day here is a recipe for Corned Beef and Cabbage. It takes a while, but it's worth it!

Ingredients

* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon ground allspice
* 2 bay leaves
* 2 teaspoons kosher salt
* 1/2 pound diced carrots, approximately 4 small
* 1/2 pound diced onions, approximately 2 small
* 1 pound potatoes, peeled and chopped, approximately 3 medium
* 1/4 pound diced celery, approximately 2 stalks
* 1 small head cabbage, chopped, approximately 2 pounds

Directions

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

* 2 quarts water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 2 tablespoons saltpeter
* 1 cinnamon stick, broken into several pieces
* 1 teaspoon mustard seeds
* 1 teaspoon black peppercorns
* 8 whole cloves
* 8 whole allspice berries
* 12 whole juniper berries
* 2 bay leaves, crumbled
* 1/2 teaspoon ground ginger
* 2 pounds ice
* 1 (4 to 5 pound) beef brisket, trimmed
* 1 small onion, quartered
* 1 large carrot, coarsely chopped
* 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: approximately 3 hours

Mexican Tortilla Soup

Have you ever been to your favorite neighborhood taqueria and had a piping hot bowl of chicken tortilla soup? Ever wish you could have that at home? Well... now you can. This is a very nice recipe that is also fairly simple to make. Give it a shot and let us know what you think!

Mexican Tortilla Soup
3 (14 1/2 oz.) cans chicken broth or chicken stock
1 c. chopped cooked chicken
4 oz. chopped green chilies, drained
1 c. chopped onions
1 c. chopped tomatoes
1/3 c. cilantro leaves
1 tsp. chili powder
3/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 c. red peppers and green peppers, diced
1/2 c. corn
1 c. crushed tortilla chips
1 1/2 c. shredded Monterey Jack cheese
1 lime cut in wedges

In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Stir in vegetables. Simmer again 20 minutes, stirring occasionally.

Stir in 1 cup crushed chips and cheese. Heat until cheese melts, stirring frequently. Garnish with additional chips and lime. 6 (1 1/2 cup) servings.

Cocktails in the Fall Part Deux

Holy Moly! It has been a heck of a few weeks around the office! We changed internet providers which is still wreaking havoc with our digital phone system, changed banks once found it sorely lacking and now have to change again, catered a wedding for 160, a reception for 110, and parties for 25 and 50 on the weekend with many more weddings, parties, and dinners on the horizon! This is in addition to our regular weekly corporate and private catering and chef services. It's been hectic, but we are really loving the business! Please keep it coming!

This will be the second installment of Cocktails in the Fall. Because it's been a while and I've been a bit remiss, I'll list 4 cocktails this week: 2 SEC and 2 ACC...

First the SEC: Florida V. LSU, My pick: Gators 26, Tigers 17

Green Gator: This great cocktail recipe is served at The Porch restaurant at the House of Blues in West Hollywood, California. They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance.

1 1/2 oz Midori Melon Liqueur 1/2 oz Coconut Rum Pineapple juice Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy!

Eye of the Tiger:
This cocktail adds a tigerish bite to what otherwise tastes like an innocent fruity mixture.

1 oz gold rum
1 oz Malibu Rum
1 oz cranberry juice
1 oz lemon juice
1 oz of orange juice
1 oz sugar syrup
1/2 oz dark rum

Shake all but the last ingredient with ice, and strain into a highball glass half-filled with ice. Drizzle the dark rum on the surface of the drink and garnish with a slice of orange. Grrrr…

Now for our ACC selection: Maryland V. Wake Forest, My pick: Wake Forest 19, Maryland 13

Turtle Punch:
Straight from Turtle Bay - St. Kitts

1 1/2 oz. Rum
1 oz. Passion Fruit Syrup
1 oz. Sweet & Sour
Pineapple Juice
Nutmeg

Fill a collins or highball glass with ice. Combine ingredients in a shaker with ice. Shake well and strain into the collins glass. Sprinkle nutmeg on top.

Orange Demon:
This recipe originally called for pure grain alcohol, but I couldn't do that to you! If you're feeling brave, feel free to substitute the PGA for the vodka!

1/2 glass orange juice
2 oz vodka
2 oz Cointreau Orange Liqueur

Pour the orange juice into a cocktail glass. Mix in the vodka and the cointreau, and serve.

Give these cocktails a try and let me know what you think... just remember to have the number of a taxi service handy! Enjoy the games but don't hold me to my picks!

Cocktails in the Fall

Here it is the end of summer and Fall is in the air. 8 days, 5 hours, 32 minutes, and 24 seconds until college football kicks off the 2009 season. Not that I'm keeping track or anything. This is my favorite time of the year! In honor of this auspicious occasion, I'm embarking on a weekly adult beverage recipe blog that honors the teams of the SEC and the ACC -- the ones I'm interested in anyway.

For all of my friends in the great state of Georgia, I'm going to get UGA and Georgia Tech out of the way first thing. These are in no particular order so don't read anything into it...

Georgia: The Mocha Bulldog

1 oz. Kahlúa Mocha
1 oz. Stoli Vodka
1 oz. cola

Combine ingredients and serve over ice in a tall (Collins) glass.

Georgia Tech: Nutty Vodka Stinger

1 oz. Vodka
1 oz. Amaretto
1/2 oz. White Creme de Menthe

Combine ingredients in a shaker filled with ice, shake and strain into an old fashioned glass filled with ice.

It's a long season so pace yourself! I think I'm starting with the Mocha Bulldog... it's less expensive! I won't reveal my team, but I'll leave you with this...

Roll Tide Roll!!! Okay, I lied...

Cooling off the Summer!

Summer is here and the heat is blazing as always. You may not feel it as much in your car or office, but trust me, working in a commercial kitchen in the South during the summer you become acquainted with it... I don't generally post drink recipes much less "adult beverage" recipes, but this is a good one and an original. It's quite tasty and even if it doesn't cool you down, by the time it's gone you won't care how hot it is!

SANGRIAaaahhhhh!!!!

1 750 ml bottle red or white wine (no need for an expensive bottle; mid range is fine)
1 1/2 cup sweet and sour mix
3/4 cup brandy (no need for Napoleon's finest!)
3/4 cup triple sec

Mix well and let chill in the refrigerator for at least an hour. Serve over ice and garnish with fruit.

Lynda and I went through exhaustive research to figure out just the right proportions of each ingredient! It was a tremendous sacrifice but for you it's worth it! Our loss (of brain cells) is your gain... Enjoy and let us know what you think!

Using an Easter Leftover to Cater to Friends and Family

So Easter has come and gone. The chocolate bunnies have been consumed from the ears to the feet and the kids are no longer running circles around the house. The beautifully colored eggs were long ago cracked and turned into deviled eggs. Speaking of which... Why are DEVIL-ed eggs a mainstay on most Easter menus? Ironic... but I digress. So what to do with the one thing left from the Easter celebration? And no I'm not talking about the black jelly beans. You can send those to me by the way. My Father and I are the only people on Earth that actually enjoy eating them. But, I further digress. No I'm referring to the ubiquitous, spiral-sliced ham half wrapped in it's red foil jacket, mocking you from the back corner of the refrigerator. The kids have long since tired of ham and cheese on white and breakfast of ham & eggs for dinner just won't cut it. So what to do with the rest of that $50-60 ham?

Have you ever noticed after the first of the year, that favorite diner of yours down on the corner next to the pharmacy runs a special of Turkey Croquettes? Well... here are a couple of recipes you can pull out of your hat, a.k.a. freezer, for a future dinner party or family get together. And before you say it, no, we buy to order. We're quite different from your favorite diner and have no "Blue Plate Special"! Now, back to the recipes.

We have one for your friends and one for your family and they are both quite easy. The first is Jambon, Champignon, et Fromage en Croute. Sound fancy? Allow me to translate: Ham, Mushroom, and Cheese in Puff Pastry. Simple but quite good , impressive for your friends, and stores quite nicely in the freezer for up to a month.

JCF en Croute
Serves 10

1 box (2 sheets) Puff Pastry
2 Tbsp flour
1 Tbsp butter
1 tsp garlic, minced
1 large shallot, minced
2 cups mushrooms, diced
1 pinch salt
1/4 cup Brandy
1 cup Easter ham, diced small
1 cup your favorite cheese, shredded (I suggest Gruyere, Fontina, or Goat)
1/4 cup fresh parsley, minced (you can also add your favorite fresh herbs)
Salt & Pepper, to taste
1 egg yolk + 1 Tbsp water

Sprinkle pastry sheets with flour and roll with rolling pin until 1 1/2 the original size. Set aside.

Melt butter in saute pan over medium heat. Add garlic and shallot. Saute for one minute. Add mushrooms and sprinkle with salt. Cook until mushrooms release their liquid. Add brandy and cook until liquid has evaporated. Remove from heat and cool to room temperature in a mixing bowl.

Add ham, cheese, and fresh herbs to bowl and mix well. Season to taste with salt and pepper.

Mix egg yolk and water well. Brush the edges of the pastry with the eggwash and place half of the mixture down the middle of the pastry lengthwise. Fold each side of the pastry over the filling and press to seal. Place on a sheet pan seam side down. Cut 3 vents across the top and brush with the eggwash. Repeat with the second sheet of pastry. At this point you may bake at 425° until golden brown, let cool to room temperature, slice, and serve or place sheet pan in the freezer until thoroughly frozen. Double wrap in plastic wrap then foil and keep in freezer for up to a month. Remove from freezer and bake as before.

I'll post my second recipe shortly so check back. Oh! Almost forgot! Happy Cooking and Bon Appetit!

Recipes that Cater to Brunch Fans!

These next two recipes are from the Tucson Iron Chef competition we took part in. Lynda came up with these and they are quite tasty! They would make very nice brunch items for entertaining friends or, as we used them, for an aperitif and dessert. Here you go!

Guava Sangria

Serves 4

1 750 ml Bottle Riesling white wine

1 cup Goya Guava Nectar

1 green apple, medium, peeled and diced

1 orange, medium, peeled, juiced

1 Tbsp sugar

¼ cup Bourbon or Brandy

8 oz club soda

Mix apple and orange juice with pulp with sugar and set aside. In another bowl combine guava nectar, wine, and brandy. Let stand 30 minutes then combine fruit with the guava mixture and let stand for an additional 15 minutes. Just before serving, add crushed ice to chilled glasses. Fill glasses 2/3 full with the nectar/wine base and add 1/3 club soda.

French Toast with Guava Syrup

Serves 4

8 slices cinnamon raisin bread

2 eggs

1 cup half & half

1 tsp cinnamon

1 Tbsp Goya Guava Concentrate

1 Tbsp sugar

4 Tbsp butter

¼ cup heavy cream

8 oz Goya Guava Jelly

¼ cup Riesling

Mix egg, half & half, cinnamon, guava concentrate, and sugar. Dredge cinnamon raisin toast in egg mixture. Set bread aside to soak up the liquid. Heat butter in a non-stick skillet over medium heat. Add soaked bread to pan. Cook until brown on both sides. Wipe out pan and add jelly and wine. Heat until jelly melts and stir to break up any lumps. Serve warm syrup with French toast. Whip heavy cream and place a dollop on top.

These are some yummy items! Try them on your special someone for a brunch in bed or invite over a group and eat 'til your hearts content! Bon Appetit!

Catering to Caribbean Palates with a Southern Flair

Once a year a bunch of chefs/entrepreneurs get together in a different city and compare notes, teach each other new concepts both for cooking and running businesses, and of course eating food and drinking wine and other spirits. Food people are notorious for enjoying life and getting 300+ together at once can be a daunting task. The food has to be good and it's generally a good idea not to hold the gathering in a "dry" county, if you catch my drift. The first one I attended was held in Pigeon Forge, TN 10 years ago. Pigeon Forge didn't have the restaurants they have now and yes it's a dry county. Wow! Talk about 300 grousing, grumpy foodies. The planners were from California and booked the property sight unseen. Needless to say, the next year these details were a major part of the planning.

Fast forward to July of 2008. Location: Tucson, Arizona. And yes, I did say Tucson... in July! It was a beautiful resort, The Marriott Starpass. If you ever get the chance to go, I highly recommend it. They have a glass wall on the back of the main lobby that literally opens onto a veranda and an incredible view of the city and the surrounding dessert. That was the first time I had seen a cactus that wasn't in a window box! The planning committee did a great job. I, in my infinite wisdom, agreed to teach a class, took the ServSafe Sanitation Certification Test, AND took part in the Iron Chef Competition. Let's just say it was busy. The class I taught was on smoking foods which I'll talk more about soon. I LOVE smoked foods, but I digress. The ServSafe Sanitation Certification Test was every bit as fun as it sounds... which is to say not at all. Luckily I also have a degree in Chemistry and took extensive classes in Microbiology which gives me a leg up on the competition when it comes to remembering the names of all the bad stuff to watch out for in kitchens. I didn't really have a blast taking the exam, so I know you can't be that thrilled to read about it. I'll move along to the fun stuff.

The Iron Chef competition was really a lot of fun, but when you get six chefs together we tend to get a bit competitive. To make it more interesting, the other team was from Canada and they wanted to stick it to Team USA. Just like on TV, we had an official sponsor for the event. We were trying to figure out what the ingredient would be... cactus? chilis? coyote??? None of the above, but it was something we hadn't really worked with before -- guava sponsored by Goya. We had guava nectar, guava paste, guava juice, fresh guava. You name it, we had it.

I'm just hitting a couple of the highlighted menu items -- the ones our team made! I started things off with Guava Barbecued Shrimp with Sweet Potato Hash. Here's the recipe (it looks like a lot, but it's really not that bad):

Guava BBQ’d Shrimp with Sweet Potato Hash

1 Tbsp olive oil

1 med onion – julienne

½ tsp sugar

1 Tbsp white wine vinegar

½ cup Bourbon

½ cup Goya Guava Nectar +(½ cup Guava concentrate)

1 cup ketchup

1 Tbsp brown sugar

1 tsp cumin

Salt & pepper, to taste

Heat olive oil over medium heat. Add onion and sweat for 2-3 minutes. Add sugar and vinegar. Cook over medium heat until onion is camrelized, stirring often. Do not brown. Deglaze with bourbon and add Guava. Reduce until thick. Add remaining ingredients. Simmer briefly and remove from heat.

3 strips bacon - diced

1 Tbsp butter

½ cup red onion – fine dice

½ cup green bell pepper – fine dice

¼ cup red bell pepper – fine dice

1 cup sweet potato – brunoise

1 tsp jalapeno pepper – fine dice

1 clove garlic – minced

¼ cup Riesling

1 cup Goya Guava Nectar (or ½ cup Guava Concentrate)

1 Tbsp Guava paste (optional)

2 Tbsp Italian parsley – chopped

Salt & pepper, to taste

Render bacon in a saute pan. Add butter, onion and bell pepper to pan. Sweat until onion is translucent and bell pepper is soft. Turn heat to high. Add sweet potato and saute 1-2 minutes. Add jalapeno and garlic. Saute briefly. Deglaze with Riesling and add guava nectar (or concentrate). Add guave paste for extra punch if desired. Stir in parsley and season to taste with salt & pepper.

1 Tbsp butter (or olive oil)

Salt & pepper, to taste

6 ea U-15 or U-8 shrimp (peeled & deveined)

1 clove garlic, minced

¼ tsp cumin

Juice of 1 lemon, freshly squeezed

Melt butter in pan over medium-high heat. Season shrimp with salt & pepper. Add shrimp and sear first on one side then the other. Add garlic and cumin. Finish with lemon juice.

Garnish:

Zest of 1 lemon mixed with 1 Tbsp chopped parsley

To plate:

Place a mound of the Sweet Potato Hash in the middle of a medium plate. Arrange the shrimp around the edges of the hash. Drizzle shrimp liberally with BBQ sauce and garnish with the zest-parsley mixture.

**Note: For a truly decadent dish, wrap shrimp in oven blanched bacon and char-grill, brushing with the BBQ sauce on both sides.

Give it a shot! The judges really liked it and got into a pretty heated argument over which team should win. They ultimately gave it to our friends from the Great White North. We did a full menu including drinks and they did 2 entrees. The challenge was to do 2 entrees so I think we lost a point for not following directions! Our selections were more in keeping with the Iron Chef concept, but "Oh Well!" It was fun anyway.

The dessert and drink recipes will follow. Give them a shot as well -- Caribbean beach and hammock not required, but highly recommended!

Chefs, Catering, and the Chicken Salad Dilemma

I've been a chef for many years now. I listen to what people say and try to give them what they are asking for... in certain situations. There is a time and a place for trying to broaden your guests' horizons... business lunches are not the time or the place. People know what they want and they want it when they want it, how they want it. Wine dinners, Tastings, Supper Clubs; those are acceptable times for "culinary education" and experimentation. Times when people want to eat and get back to business with a broad array of palates to please is not one of those times. Give the people what they want. It's easier to sell a perfectly done smoked ribeye sandwich on a beautiful yeast bread with tangy tomato, crisp green lettuce, and a crunchy pickle to everyone than it is to sell a mortadella on carmelized onion foccacia with fontina and roasted red pepper relish and saffron aioli to someone with a much more reserved palate.

That being said, I have wrestled with finding the perfect chicken salad recipe for years. How much is too much mayo? How much is too little? Some chefs add fruit -- apples, raisins, pears... Add nuts or no? I've seen it with walnuts; I've seen it with pinenuts. To chunk or to shred? That is the question. Simple parsley or tarragon? Perhaps chervil? Green onion or Spanish onion? Possibly no onion... I've had it with cinnamon. I've had it with cumin. Curry is always a choice... not MY choice, but A choice.

So this is my Kobayashi Maru, and no I'm not a "Trekkie"! No Star Trek shirts with the delta thing on the chest and no Spock ears in my top drawer! I just happen to have an older brother and a bit of trivial pop culture knowledge... Anywhooo... Needless to say I've been working on a killer chicken salad recipe for quite some time that caters to the tastes of everyone.

So here we go. Sometimes recipes evolve over time and sometimes they appear in a cloud with angels singing all at once. (Aaaaaahhhh! Aaaaaahhhh!) This is one of the latter. It just all came together at once and I'm happy to share it with you all...

Tuscan Pesto Chicken Salad
1 pound Chicken (white meat, dark meat, or whatever mixture you prefer)
1/4 cup minced Onion
1/4 cup Celery, small dice
1/4 cup Fresh Parsley, chopped
1/3 cup Toasted, Slivered Almonds
2 Tbsp Roasted Garlic
1/4 cup Basil Pesto
1/3 cup Italian Dressing (mix yourself or buy a high quality brand)
1/3 cup Mayonnaise
1/3 to 1/2 cup Extra Virgin Olive Oil (as desired)
Salt and Pepper to taste

Cook chicken to desired doneness. Shredding or chunking are both perfectly acceptable. Mix all ingredients together and adjust the moisture to your preference with olive oil. Season to taste with salt and pepper. Serve on a naughty, buttery croissant with tomato and lettuce or by itself with a nice mixed green salad and a Bloody Mary for lunch. Enjoy!

I'm very happy with the results and it has taken years to get to this recipe. It's not always Foie Gras and Sweetbreads, sometimes a great chicken salad is just what the doctor ordered... literally. Cheers and Bon Apetit!

March in the World of Food & Catering

The second week of March... hard to believe the first quarter of 2009 is nearly over! The week was an interesting one. We started with a meeting with Alison O'Neil of Beauty Becomes You and ended with the GNFCC Business Expo and a private dinner in the Castella Room. Beauty Becomes You is a charity organization headed up by Alison O'Neil. They go around to retirement communities and help the residents with such things as hair and skin care. It really gives them a sense of well-being and belonging. I wish they would have been around when my grandparents were ageing and lived 14 hours away from us. It would have relieved a lot of stress. Ms O'Neil's organization, we'll call it BBY, has been working wonders in the Atlanta area for several years and is spreading the network across the country and seems poised to do some truly great things for an ageing population. With a large portion of the population reaching retirement age, BBY seems destined to explode on the national scene. In September, they will be holding a 3 day event to raise funds and bring some much needed attention to the cause. We have agreed to cater the brunch on Sunday the 13th for approximately 250 guests. I'll go into more detail as the event approaches.

The North Fulton Business Expo was a rousing success. The Marriott Windward was packed with exhibitors and guests and many great connections were made to expand business in the area. This was our second year to participate and the 3rd year that it has been held. We of course gave out samples as did many other food businesses so if you come next year, which you should, don't eat lunch before you arrive. On our list of samples this year were: Bacon Pretzels; Sun-Dried Tomato, Artichoke and Goat Cheese Rangoon; Swedish Meatballs; Petite Cheesecakes; Chocolate Delight Cookies. The Bacon Pretzels are a great snack we like to keep at the bars at cocktail receptions. They serve the dual purpose of making guests thirsty and absorbing some of the cocktails consumed. We typically refer to them as The King's Candycanes. Sound silly? Here's the logic behind it... We have been Elvis fans for quite some time and Elvis (The King, "Thank you very much...") always kept a bowl of bacon on his piano. The first time we served these was during a cocktail reception at Christmas - Voila! The King's Candycanes. Anyway... the meatball recipe I can post, the cheesecake recipe is off limits. It's Lynda's and I gave it out once... just once... and I'll NEVER do it again!

SWEDISH MEATBALLS: (We kept them on the lighter side)
2 lb Ground Turkey (Veal and Pork can be substituted for a richer dish)
1 cup Mushrooms, small dice
1 cup Onion, small dice
1 large Egg
1/3 cup Fresh Parsley, chopped
1/4 cup Roasted Garlic
1 1/2 cup Fresh Breadcrumbs, toasted
Salt and White Pepper to taste
2 Tbsp Butter
1/4 cup Fresh Lemon Juice
1 1/2 cup Dry White Wine
3 cup Chicken Stock
1/4 cup Cornstarch (or as needed)

Preheat oven to 425. Mix first 8 ingredients well. Form into approximately 1" meatballs. Place in buttered baking dish and top with lemon juice, wine, and stock. Bake for 20-25 minutes or until the meatballs are just cooked through. Remove from oven and drain cooking liquid. Season to taste with salt and pepper. Thicken with cornstarch and top meatballs with sauce.

Those were a big hit at the Expo because they were different - no BBQ sauce! As a side note, we also do meatballs with BBQ sauce, but it's like no sauce you've ever tasted! I'll post some of the other recipes from above in the future - those I'm allowed to that is!

So we finished up the week with a birthday celebration at the Castella Room. It was an intimate dinner for our client's Mother. They requested a Classic Italian theme. Here's the menu:

Gorgonzola Stuffed, Prosciutto Wrapped Figs & Mushroom Asiago Tartlets
Panzanella Salad
Sun-Dried Tomato, Artichoke Stuffed Chicken with a Marsala Butter Sauce, Asparagus with Lemon Parmesan and Saffron Risotto

They brought cupcakes for dessert to please the 5 year old! It's really nice to see people enjoy time together. It's the one thing in life you can never get back. That's all for now. Tomorrow I'll post our Tuscan Pesto Chicken Salad. Have a great night!

Filet Mignon with Madeira and Truffle Essence

This dish is a wonderful way to enjoy the elegant qualities of this most royal of the cuts of beef. The sweetness of the Madeira contrasts with the smoky, earthy attributes of truffles. If you have never tried this combination, I urge you to give this recipe a try. It's relatively simple if you have access to a good demi glace. If not, we will be happy to prepare it and deliver to your home.

Order this dish and many others.

4 servings

4 8oz filet mignon, barrel cut
2 ea garlic clove, split
kosher salt & white pepper, to taste
1 Tbsp olive oil
1 med shallot, minced
1/2 cup Madeira wine
1 cup demi glace
1/2 tsp black truffle oil
1 Tbsp truffle, shaved
kosher salt & white pepper, to taste

Rub each filet mignon with split side of garlic clove. Season liberally with kosher salt and white pepper. Set aside at room temperature for 30 minutes. Heat olive oil in saute pan and sear steaks. Finish steaks in 500° oven to desired doneness. Remove steaks from pan and allow to rest for 5 minutes. Place pan over heat and add shallots. Saute briefly. Deglaze with Madeira. Add demi glace and any juices from the steaks. Bring to boil and reduce to desired thickness. Adjust seasonings with kosher salt and white pepper. Plate steaks and top with demi glace.

Ever heard of a Tom & Jerry?

No, not the cartoon characters - the drink. It's Christmas time and people around the country are unpacking their Tom & Jerry punchbowl and mug sets. The drink is a mixture of rum and brandy with cinnamon, allspice and cloves mixed with egg and sugar. What tops off this lovely winter beverage of cheer is open to some debate. Many say hot water is the liquid of choice, but hot milk adds a nice creamy touch. Some have been known to use coffee as well when there is a desire to revel and frolic into the wee hours. Regardless of the beverage used to extend this winter favorite, a light dusting of fresh nutmeg is a must.
The origin of the Tom & Jerry is a bit of a mystery and some may become contentious, but most point to the early to mid 1800's. One story has it that Londoner Pierce Egan author of an 1821 night life guide introduced a version of eggnog to publicize his latest endeavor. Egan's book and the drink were so popular that London pubs were renamed Tom & Jerries for a time. Other's contend that British professor and author of a popular bartending guide, Jerry Thomas, invented the drink in the 1860's.
Whatever the origin, the drink has been enjoyed for years and often inspires parties planned around the foamy concoction. Often described as a "boozy milkshake", be sure to have the number of a reliable taxi service or plenty of extra pillows! These delicious cocktails have been known to sneak up on those who partake and pack quite a punch.
Antique bowls and mugs are making quite a comeback and form the centerpiece for many a Tom & Jerry Christmas party. Be sure to try the recipe below - just don't plan on driving anywhere soon! If you need some ideas for foods to go with your T&J's send us an email and we'll be happy to send along some suggestions.

1 oz. Dark Rum
1 oz. Brandy
1 egg
1 tsp. sugar
1 dash ea cinnamon, allspice, ground cloves (more may be added as desired)
6 oz. hot water, milk, or coffee
fresh nutmeg, grated, to taste

Separate egg in two bowls. Add Rum & Brandy to the yolk and beat together until frothy. In the other bowl beat the egg white until it peaks; add sugar and spices; beat until stiff. Fold into the liquor mixture. Pour into a coffee mug and top with the water, milk or coffee. Dust with fresh, grated nutmeg.

For a Tom & Jerry punchbowl full:

1 cup Dark Rum
1 bottle (750 ml) Brandy
6 eggs
2 cups sugar
1/4 tsp ea cinnamon, allspice, ground cloves (as desired)
4 cups hot water, milk, or coffee
fresh nutmeg, as needed

Follow same procedure as above.

Enjoy and Merry Christmas!

Cherry Almond Biscotti & Holiday Hot, Spiced Tea

As I sit in front of the fire on this blustery Sunday afternoon enjoying a mid afternoon snack, I find myself feeling a bit selfish for not sharing the recipes for this wonderful little respite from the rat race that is daily life. So, in the interest of unburdening my conscience of this weighty responsibility, the menu and recipes follow.

1 pair slippers (lined if possible)
1 pair lounging pants (polar fleece preferred)
1 ea T-shirt, quite worn and soft
1 ea sweatshirt, heavy and comfortable
1 ea ottoman, on which to rest one's feet
1 ea crackling fire, all the better to blog by or relax (your choice)
1 ea quiet Sunday afternoon
2 to 3 ea Cherry Almond Biscotti
1 ea cup Holiday Hot, Spiced Tea

Combine and enjoy!

I believe the first seven ingredients are pretty self explanatory, however, the final two may need some additional explanation.

Cherry Almond Biscotti - These wonderful little treats get a big boost from the addition of amaretto which accentuates the flavor of the almonds and highlights the tart dried cherries.

1 3/4 cup dried cherries
1/2 cup amaretto (almond flavored liqueur)
3 cup all-purpose flour, plus more for dusting
2 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, softened
1 cup granulated sugar
4 lg eggs (3 whole, 1 lightly beaten)
2 tsp vanilla extract
3/4 cup whole blanched almonds, chopped
3 Tbsp sugar (larger granules than table sugar that sparkle when sprinkled on baked goods and candies)

Preheat oven to 375°. Heat cherries with liqueur in saucepan over medium-low heat, stirring occasionally, eight minutes. Drain, reserving 2 Tbsp liquid.

Sift together flour, baking powder, and salt. Mix together butter and granulated sugar with an electric mixer until fluffy, about two minutes. Mix in 3 eggs, 1 at a time. Mix in cherry liquid and vanilla. Gradually mix in flour mixture. Stir in cherries and nuts.

On a lightly floured surface, divide dough in half. Shape each half into a 12 1/2 by 2 1/2 inch log. Flatten logs to 1/2 inch thick. Transfer to two baking sheets lined with parchment paper. Brush logs with beaten egg; sprinkle with sanding sugar.

Bake 35 minutes. Transfer to wire racks; let cool 20 minutes. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on 2 baking sheets. Bake in a 300° oven eight minutes. Flip and bake 8 more minutes. Let cool until crisp.

Holiday Hot, Spiced Tea Much like the biscotti, this recipe would also benefit from the addition of amaretto if you are so inclined and have nothing more on the agenda!

1 tsp whole cloves
1 stick cinnamon
3 qt water
6 tea bags
1 pint orange juice
juice of 2 lemons
1 cup sugar
1/2 cup dark brown sugar (or to taste)

Tie spices loosely in cheesecloth or spice bag and bring to boil in water. Remove from heat. Add tea; cover and steep 10 minutes. Remove all bags. Add sugar and juices. Mixture can be stored in the refrigerator and reheated as needed. For a festive touch, red food coloring may be added as well as the aforementioned amaretto.

I feel much better now. Please excuse me while I continue enjoying my afternoon by the fire.

Simple Turkey and Sherry with Dumplings

How many times have you been at a loss for what to do with your Thanksgiving turkey after the big day? There's no reason to let any part go to waste. Take the entire carcass that is left along with the scraps of meat and place in the largest pot that you can find. You may have to break it apart to make it fit, but it'll be well worth your effort. Once it's in the pot, add an onion (cut in half), a couple of carrots (unpeeled is fine) and a couple of celery stalks. Add a lemon cut in half and a bay leaf and as much sherry as you would like -- the more the merrier I say! Just cover the bones with cold water, place on the stove and bring to a boil. Reduce the heat to a simmer and let it cook for several hours. Remove the bones and spent onion, carrot and celery. Return the stock to the heat along with any of the meat from the bones and any other meat scraps.

1 gal turkey stock, described above
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup butter, room temperature
1/4 cup flour
1 cup mushrooms, sliced
1 cup baby peas
2 sprigs fresh rosemary
1/2 cup fresh thyme
2 cups dry sherry
salt and pepper, to taste
2 cups Bisquick
1 egg
3/4 cup milk

Add onion, carrot and celery to the boiling turkey stock. Reduce stock by 1/2. In the meantime mix the butter and flour together to a cookie dough consistency. When the stock has reduced, add the butter/flour mixture, to thicken, bit by bit while stirring with a whisk to prevent lumps. When it reaches a medium thickness, reduce the heat to medium-low and add the mushrooms, peas, rosemary, thyme and sherry. Season to taste with salt and pepper. Mix the Bisquick, egg and milk until very thick and doughy. Drop the dough into the the liquid using a large tablespoon and simmer until the dumplings are firm. Call the family and enjoy!

Cranberry-Orange Relish

This recipe will make even the most adamant anti-cranberry critic think twice! Feel free to play around with it and add different types of fruit and booze -- the more the merrier! In this recipe we use Cointreau, a French orange liqueur. It's fine quality and rich taste add a depth to the dish not usually associated with cranberry sauce.

1 pound fresh cranberries
1 1/2 cup sugar (brown sugar can be used for all or part)
1 cinnamon stick
zest of 1 orange
2 cups white wine
1 cup water
2 cups fresh cherries, pitted
1 cup dried cranberries
1/2 cup Cointreau

Combine cranberries, sugar, cinnamon stick, orange zest, white wine and water in a sauce pan. Cover and bring to a boil. Reduce to a simmer and add cherries and dried cranberries. Leave uncovered and cook until the mixtures thickens and cranberries are soft. Add Cointreau and bring back to a boil. Remove from heat. Depending on your taste a small amount of Cointreau may be added after cooling.

Tip: When the fresh cranberries are first brought to a boil, be sure to cover the sauce pot. Cranberries have chambers inside that make them buoyant (how they are harvested) and bouncy (take one outside and give it a shot!). When cooked steam builds in these chambers and can pop causing splatters and possibly burns.

Peppercorn-rubbed Bison Steaks

A while back my parents were diagnosed with high blood pressure, like many people, and wanted to change to a healthier diet. When I say a while back, I mean about 15 years ago. There wasn't much variety out there at that time. Mom tried to make tofu -- that didn't go so well. They started eating more vegetarian dishes which is good, but sometimes nothing beats a good steak. 15 years later the culinary world has adopted some wonderful alternatives to beef steak which is high in fat and cholesterol. I introduced them to ostrich, which I will get to at some point, but bison is what I'm talking about today.
Bison is lower in fat, calories, and cholesterol than beef, pork, and chicken. Additionally, bison is higher in iron and Vitamin B-12. The best part is it just tastes good. Season and cook it like a steak. I bet your friends wouldn't know the difference if you didn't tell them. Our friends might, but we're always trying out new things on them so they're always on the lookout! Because bison is so low in fat, it's going to cook much more quickly so don't toss it on the grill and forget it unless you need your shoes resoled. It's best served rare or medium rare so don't walk away to get another beer and get caught up in the game.
Flavors magazine gave our dinner service to one of their lucky readers and featured the dinner in their spring issue. Chateau Ste. Michelle Winery provided the wines and we paired them with the menu accordingly. The family wanted a healthful menu that wouldn't land them in the gym from a night of overindulgence, but had the taste of a decadent meal. From my past experience, I decided to go with bison and settled on the following entree:

Peppercorn-rubbed Bison Steaks with Blueberry Vinaigrette, Wilted Greens and Wild Rice Cake

Peppercorn-rubbed Bison Steaks
1/4 cup mixed peppercorns
1 tsp garlic powder
kosher salt, to taste
6ea, 8 oz New York strip bison steaks
2 Tbsp butter, or more as needed

Preheat oven to 450 degrees. Grind peppercorns in food processor or spice/coffee grinder. Mix with garlic powder and salt. Rub the mixture onto both sides of bison and set aside for 15 to 20 minutes to come to room temperature. Melt butter in saute pan and sear steaks. Finish cooking in oven to desired doneness.

Blueberry Vinaigrette
1 Tbsp butter
1 pt fresh blueberries
1 tsp garlic
2 Tbsp sugar
1/4 cup balsamic vinegar
kosher salt and white pepper, to taste

After rubbing the steaks with the peppercorn mixture, cook the butter, blueberries, garlic, sugar, and balsamic vinegar in a saucepan over medium heat until thick. Season with salt and white pepper and keep warm.

Wild Rice Cake
4 1/2 cups cooked rice, long grain and wild (not instant)
1/3 cup sliced scallions
1/2 cup biscuit mix
3 eggs, lightly beaten
1/2 cup milk
kosher salt and white pepper, to taste
olive oil, as needed

Mix rice, scallions, biscuit mix, eggs, milk, salt and pepper. Set aside. Heat oil in a saute pan (enough to coat the bottom) and spoon the rice cake mixture into the pan to make six pancakes. Cook on each side until golden brown.

Wilted Greens
1 Tbsp butter (or olive oil)
1 large, fresh bunch of greens (such as kale or chard), rinsed and stemmed
kosher salt and white pepper, as needed
1 Tbsp lemon juice

While the bison rests after coming out of the oven, heat butter or olive oil in a pan over medium heat. When the pan is hot, add the greens; season to taste with salt and pepper. Finish with lemon juice. If the greens are on the bitter side, a pinch of sugar will lighten the flavor.

Assembly
Let the bison rest for a few minutes after removing from the oven. Place a rice cake on each plate. Slice the steaks into 1/4" slices and fan around the front of the rice cakes. Place some greens on the plates next to the rice cake and finish the steak with a spoonful or two of the blueberry vinaigrette. Garnish with some chopped parsley and lemon zest if you have it.

It was a nice plate with a nice mix of colors, flavors and textures. We paired it with the 2003 Columbia Valley Merlot to accent the pepper on the bison and complement the hints of berry in the wine. The next time you have a dinner party, give this combination a nod. If you take it easy on the wine, you won't get a hangover from the food or the beverage!