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Partial List of Recipes that are being presented at
the expo.
Barbara Smith, Author with Michael W. Smith (Christian Recording Artist)
Nashville, TN
Cooking with Smitty's Mom
Page 28 ~ Ranch Sausage Cups
1 lb cooked sausage, crumbled and drained well
1 ½ cups shredded Monterey Jack cheese
½ cup chopped pimientos, drained
1 ½ cups shredded sharp cheddar cheese
1 cup prepared ranch salad dressing mix
1 pkg. wonton wrappers
Combine first 5 ingredients and mix well. Spray
muffin tins with cooking spray. Place wonton wrappers in muffin tins
and back at 350 degree for 5 minutes or until golden brown. (They brown
quickly.) Remove wrappers from oven; fill with sausage-cheese filling
and bake 5 to 10 minutes more. Note: These are great served with a
Mexican menu!
Page 29 ~ Miniature Tacos
1 lb. ground chuck
1 can (15 oz) black beans, drained
1 jar (16 oz) salsa or picante sauce
Cheddar or Monterey Jack cheese
1 pkg taco seasoning mix
1 can (10 oz) Rotel tomatoes
Sour Cream
Tortilla chips
Brown ground chuck and drain; add taco seasoning
mix. Place black beans in bottom of small casserole dish sprayed with
cooking spray; top with ground chuck mixture, Rotel tomatoes, and
salsa. Top with cheese and back at 350 degrees for 30 minutes or until
hot. Serve with sour cream and tortilla chips.
Priscilla
Jackson, Executive Chef , Stones River Country Club, Murfreesboro, TN
Open House – The Junior League of Murfreesboro
Page 46 ~ Black Bean Pumpkin Soup
3 (15-ounce) cans black beans, rinsed, drained
1 cup drained canned tomatoes, chopped
½ cup (1/2 stick) unsalted butter
1 ¼ cups chopped onions
½ cup minced shallots
4 garlic cloves, minced
1 tablespoon plus 2 teaspoons cumin
1 teaspoon salt
½ teaspoon freshly ground pepper
4 cups beef broth
1 (15-ounce) can pumpkin
½ cup dry sherry
½ pound ham, diced
3 to 4 tablespoons sherry vinegar
Combined 2 cans of the beans and the tomatoes in a
food processor and process until coarsely purred; set aside.
Melt the butter in a heavy, 6-quart pot over
medium heat. Add the onions, shallots, garlic, cumin, salt and pepper.
Cook until the onions are tender and starting to brown, stirring
constantly. Stir in the purred beam mixture, the remaining 1 can whole
beans, broth, pumpkin and sherry. Bring to a boil. Reduce the heat to
low. Simmer for 25 minutes or until the soup is thick enough to coat
the back of a spoon, stirring occasionally. (May be prepared in advance
to this point and chilled.)
Just before serving, stir in the ham and vinegar.
Simmer until heated through, stirring frequently. Season with salt and
pepper. Serve garnished with sour cream and toasted pumpkin seeds.
NOTE: May substitute shrimp, chicken or sausage
for the ham.
Yield: 6 servings
Open House
Page 27 ~ Cheddar Walnut Toasts
8 (6-inch) whole wheat pita breads, split
horizontally
12 ounces sharp Cheddar cheese, shredded
¼ cup (1/2 stick) unsalted butter, softened
¼ cup dry sherry
½ teaspoon salt
Tabasco sauce to taste
1 ½ cups walnuts, lightly toasted, finely chopped
Cut each pita bread into 4 wedges. Toast until
crisp; set aside.
Beat the cheese, butter, sherry, salt and Tabasco
sauce in a mixing bowl until well blended. Stir in the walnuts. Spread
the cheese mixture over the toasted pita wedges. Arrange the pita on a
baking sheet.
Broil for 1 to 2 minutes or until the cheese
topping is lightly browned and bubbly.
Yield: 64 toasts.
Sarah Labensky, CCP ~ IACP International Association of Culinary
Professionals
For the Love of Food
Page 20 ~ Tortilla Soup with pasilla chile, fresh
cheese and avocado
6 corn tortillas
Vegetable oil for frying
4 garlic gloves, peeled and left whole
1 small white onion, sliced
2 dried pasilla chiles, or 1 dried ancho chile,
stemmed, seeded and torn into several flat pieces
1 (15 oz) can good-quality whole tomatoes in juice,
drained, or 12 ounces (2 medium-small round) ripe tomatoes, cored and
coarsely chopped
6 cups good chicken broth
1 large sprig fresh epazote (optional)
½ teaspoon salt, or to taste
6 ounces Mexican queso fresco or other crumbly
fresh cheese, such as pressed salted farmer's cheese or feta, cut into
½-inch cubes, or 1 ½ cups (6 ounces) shredded Mexican melting cheese (Chihuahau,
queillo, or asadero), Montery Jack or brick or mild Cheddar
1 large ripe avocado, peeled, pitted and cut into
½-inch cubes
1 large lime, cut into wedges
Cut the tortillas into halves, then into ¼-inch
strips. Heat ½ inch oil to 350 degrees in a 4-quart saucepan over
medium heat. Add half the tortilla strips. Fry, stirring nearly
constantly, until they are golden brown and crispy. Scoop them out with
a slotted spoon and drain on paper towels. Repeat with the remaining
tortillas.
Pour off all but a thin coating of the hot oil and
return the saucepan to the heat. Add the garlic and onion to the oil
and cook, stirring regularly, until golden brown, about 7 minutes. Use
a slotted spoon to scoop out the garlic and onion, pressing them against
the side of the pan to leave behind as much of the oil as possible.
Transfer the garlic and onion to a blender or food processor.
Add the chiles to the hot saucepan. Turn quickly
as they fry, toast, and release a delicious aroma, about 30 seconds in
all. Two much frying/toasting will make them bitter. Remove and drain
on paper towels. Set the pan aside.
Add the tomatoes to the blender containing the
garlic and onion and process to a smooth puree; strain the puree to get
ride of the pieces of tomato skin if using fresh tomatoes. Heat the
saucepan over medium-high heat. Add the puree and stir nearly
constantly until it has thickened to the consistency of tomato paste,
about 10 minutes. Add the broth and epazote and bring to a boil; then
partially cover and gently simmer over medium to medium-low heat for 30
minutes. Taste and season with salt, usually ½ teaspoon, depending upon
the saltiness of your broth.
Divide the cheese and avocado among soup bowls.
Ladle a portion of the broth into each bowl, top with a portion of the
tortilla strips, and crumble on a little toasted chile. Carry these
satisfying bowls of soup to the table and offer your guests wedges of
lime to squeeze in to their liking.
Sarah Labensky, CCP ~ IACP International
Association of Culinary Professionals
For The Love of Food
Page 75 ~ Triple Chocolate Mousse
Serves 8
12 ounces bittersweet chocolate
½ cup sugar
½ cup strong hot coffee
4 egg yolks
1 tablespoon dark rum or vanilla extract
4 egg whites
Pinch of salt
¼ teaspoon cream of tartar
¾ cups sugar
3 cups heavy cream
½ cup crushed chocolate wafers
2 ounces bittersweet chocolate, shaved
½ cup whipped cream, for garnish
12/ cup warmed fudge sauces, for garnish
Process 12 ounces bittersweet chocolate to fine
granules in a food processor. Add ½ cup sugar and the hot coffee,
processing constantly. Add the egg yolks 1 at a time, processing until
smooth after each addition. Add the rum.
Beat the egg whites with the salt in a large bowl
until foamy. Add the cream of tartar and beat until peaks begin to
form. Add ¾ cup sugar gradually, beating until moderately stiff.
Whip 3 cups creams in a bowl until soft peaks
form. Fold the whipped cream and then the egg whites into the chocolate
mixture. Stir in the cookie crumbs and shaved chocolate.
Pour into a serving container and freeze until
firm. Let stand at room temperature for 1 hour before serving. Garnish
with ½ cup whipped cream and the fudge sauce.
Sarah Labensky, CCP - MUW – Mississippi University
for Women
Southern Grace
Page 123 ~ German Coffee Bread
2 envelopes dry yeast
¼ cup lukewarm water
¼ cup sugar
1 cup scalded milk
3 to 4 cups bread flour
½ teaspoon salt
1/3 cup shortening, melted
1 egg, beaten
½ cup raisins, soaked in hot water to plump
3 tablespoons butter, melted
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons all-purpose flour
1 egg, beaten
Dissolve the yeast in the lukewarm water in a
small bowl. Combine ¼ cup sugar and the scalded milk in a large bowl.
Let cool to lukewarm. Stir in the dissolved yeast and enough of the
bread flour to make a batter. Cover and let rise in a warm place until
doubled in bulk. Stir in the salt, melted shortening, 1 egg and drained
raisins. Stir in enough of the remaining bread flour to make a soft
dough. Cover and let rise in a warm place until doubled in bulk.
Spread the dough about 1 inch thick in a buttered 9 x 13 inch baking
pan. Cover and let rise in a warm place until doubled in bulk.
Mix the melted butter, 1/3 cup sugar, cinnamon and
all-purpose flour in a bowl. Brush the dough with 1 beaten egg when
ready to bake. Cover with the cinnamon mixture. Bake at 375 degrees
for 30 minutes. Remove to a wire rack to cool.
Yield: 15 servings
Sarah Labensky, CCP - MUW – Mississippi University
for Women
Southern Grace
Page 183 ~ Crispy Peanut Butter Cookies
1 cup creamy or chunky peanut butter
1 cup sugar
1 egg, beaten
1 teaspoon baking soda
Cream the peanut butter, sugar and egg in a mixing
bowl until light and fluffy. Add the baking soda and mix well. Drop by
teaspoonfuls onto ungreased cookie sheets. Make a crisscross pattern on
each cookie with a fork dipped in water. Bake at 350 degrees for 8 to
10 minutes or until brown around the edges. Cool on the cookie sheets
for 2 minutes. Remove the cookies to a wire rack to cool
completely.Yield: 2 dozen cookies
Kitty Fawaz
and Greg Palevo
St. Thomas Hospital, Nashville, TN
A Taste of the Good Life from the Heart of
Tennessee
Page 129 ~ Apple Crisp
6 or 7 tart apples, peeled, sliced
1 tablespoon lemon juice
1/3 cup sugar
1 teaspoon cinnamon
½ cup raisins
1 cup packed brown sugar
¾ cup rolled oats
½ cup flour
Place the apples in a deep baking dish sprayed with
nonstick cooking spray. Sprinkle with the lemon juice, sugar, cinnamon
and raisins. Spray with butter-flavor nonstick cooking spray. Sprinkle
mixture of remaining ingredients over the top. Spray with fat-free
spray margarine. Bake at 375 degrees for 30 minutes. Yield: 12
servings.
A Taste of the Good Life from the Heart of the
Mediterranean
Page 42 ~ Fresh Vegetables and Linguini
4 ounces linguini
1 teaspoon olive oil
¼ cup chopped onion
1 (4-ounce) zucchini, sliced
1 garlic glove, minced
1 tomato, peeled and cut into 8 wedges
½ cup low-fat less-sodium chicken broth
¼ cup sliced mushrooms
2 tablespoons white wine
¼ teaspoon Italian seasoning
1/8 teaspoon salt
Freshly ground pepper
1 tablespoon grated Parmesan cheese made with skim
milk
Cook the pasta using package directions, omitting
the fat and salt; drain. Cover to keep warm. Heat the olive oil in a
medium nonstick skillet. Sauté the onion, zucchini and garlic in the
hot oil until the vegetables are tender-crisp. Stir in the tomato,
broth, mushrooms, wine, Italian seasoning and salt. Bring to a boil;
reduce the heat to medium-low. Cook for 3 to 4 minutes, stirring
frequently. Place the pasta in a serving bowl. Add the zucchini
mixture and pepper and toss to mix. Sprinkle with cheese.
Yield: 2 servings.
New Orleans Bar
B Q Shrimp & Creamy Grits
Chef Jeff
Lunsford-Saffire
Serves 6
For The Grits:
1 Cup Stone Ground Grits
1 Cup Heavy Cream
3 Cups Chicken Stock or Water
½ Cup Parmesan Cheese, Grated
½ Cup Monterey Jack Cheese, Grated
1 Tablespoon of Salt
Freshly Ground Pepper
1Teaspoon Garlic, Chopped
In a heavy sauce pan bring the stock and cream to a
simmer over medium heat. Add the pepper, salt, and garlic and whisk to
season the liquid. Slowly whisk in the grits making sure not to add
them all at the same time. Continue whisking the mixture until the
grits have thickened and cooked through. This process will take 15 to
45 minutes depending on what kind of grits have been added. When the
grits are done, fold in the cheeses with a spatula. Reserve warm .
For the BBQ Sauce:
1 Onion, diced fine
1 Red Bell Pepper, diced fine
1 Green Bell Pepper, diced fine
2 Stalks of Celery, diced fine
1 Clove of Garlic, minced
1 Bottle of Dark Beer
4 Cups Shrimp Stock
2 Lemons, Zested and Juiced
1 Sprig of Rosemary
Saffire Spice Rub
Tasso Ham
8 Tablespoons unsalted butter, diced
In a heavy sauce pan add 1 tablespoon of butter
and melt over medium heat. Add the onions, peppers, celery, and
garlic. Cook the vegetables until they are translucent. Deglaze with
the beer and allow to simmer a couple of minutes, then add the shrimp
stock. Add the juice and zest of the lemons and the rosemary. After
the sauce has come to a boil, reduce the heat and simmer until it has
reduced by half. Add the spice mix, Tasso Ham, and stir in the
remaining butter. Reserve the warm sauce.
To Finish:
32 Large gulf shrimp fresh and head on preferably
or 16/20 shell on shrimp
In a sauté pan over medium high heat, sauté the
shrimp in a little butter, about a tablespoon. When the shrimp are
cooked on one side turn them over and deglaze the pan with a cup of the
sauce. Lower the heat and allow the shrimp to finish cooking in the
sauce as it simmers. Do not over cook the shrimp or they will toughen.
Spoon the reserved grits on a plate or serve family style on a platter.
Place the shrimp on top and spoon on the sauce. Garnish with thinly
sliced green onions.
Chef Hal M. Holden-Bache
Nick & Rudy's Steakhouse
Arugula Salad with Lemon Vinaigrette
Grilled Winter Pear
Pickled Red Onions, Toasted Walnuts
Mini Grilled Brie Sandwich
Filet Mignon
Herb Grilled Yukon Potatoes
Grilled Asparagus
with a Truffle Demi Glace
The GoodLife,
Inc.
Chef Irvin Brown II
Item:
Flat bread crusted Lamb Pops
Yields: Serves 8
With Apple-Mint Yogurt
Ingredients:
3 lb Lamb Racks. (Domestic or Australian)
1 Pack of roasted
garlic flat bread.
¼ cup Mayo
¼ cup Grape seed oil
1 cup plain yogurt
2 Tablespoon of
apple-Mint Jelly
Salt and white pepper
to taste
Procedures
First: Remove Lamb
from package and dry with moist cloth. Put lamb to the side to rest at
room temp for 15 minutes.
Second:
Place your flat bread in a plastic zip lock bag and lightly pound bread
in the bag until bread has been broken into small pieces. Make sure
bread is small enough to apply to the lamb.
Third:
Time to sear of your lamb. Make sure you pre heat your sauté pan on
medium heat for ten minutes add grape seed oil to pan. Salt and pepper
your lamb to taste then place in pan, cook on each side for about 12
seconds or until you have good color on each side.
After searing remove from pan, spoon
mayo on face side of lamb use spoon to
spread out mayo. Know place in bead,
lightly press down on lamb to coat. Place in oven on 200 to bring
temperature of lamb up to medium. (Don't over cook your lamb!)
Fourth:
Place yogurt in mixing bowl Wisk for
two seconds then add your apple-mint jelly Wisk
until smooth.
Remove lamb from oven slice lamb along each bone
place in serving dish, drizzle yogurt on lamb then serve.
Carol
Fay Ellison & Jessie Goldstein
Loveless Cafe
Strawberry Preserves
4 cups strawberries
(fresh or frozen)
1 cup sugar
Gently rinse the strawberries with cold water. Set
them in the sink and let dry. Trim the tops off the berries and cut the
berries in half. Put the berries in a large pot with the sugar. Let
sit for 2 hours or until strawberries release their juices. Bring the
strawberries to a simmer on medium heat for 40 to 45 minutes. Gently
stir; cook the berries until reduced by half or the mixture reaches jam
thickness. Jar the preserves right out of the kettle, filling each jar
to the top. Place a top on each jar as tight as possible.
Makes 4 cups.
Loveless Café
George Harvell
Pulled Pork
8 to 10 pounds Boston butt or pork shoulder
Loveless Dry Rub
Liberally
coat the pork with the dry rub mixture. Start your grill or smoker
(real charcoal is preferred). Also, you should soak hickory chips
overnight before beginning this procedure. Place your charcoal grates
at the lowest setting and your food rack at the highest setting. If
using a gas grill, light just one side. If using a charcoal grill, move
all the charcoal to one side. Place the shoulder on the cold side, fat
side up. Add hickory chips to the fire and close the lid. Add more
chips every 20 to 30 minutes. Add charcoal as needed (don’t let fire
die). Continue to smoke the pork for 6 hours. Remove from the heat and
“pull” the meat. “Pulling” pork means to separate the meat from the fat
and gristle. Toss the meat with vinegar hot sauce. Serve with barbecue
sauce, and top with coleslaw on a hoe cake or hamburger bun.
Makes 6 to 8 servings
Note: If you prefer a crisp outer skin, do not wrap
the pork before flipping it for the final 3 hours of cooking.
Loveless Dry Rub
1 (12-ounce) box light brown sugar
1 ½ cups granulated garlic
1 cup black pepper
1 cup thyme
2 cups chopped fresh oregano
2 cups Loveless Seasoned Salt
1 cup chili powder
¼ cup celery salt
¼ cup fennel seed
¼ cup paprika
Mix together the brown sugar, garlic, pepper,
thyme, oregano, seasoned salt, chili powder, celery salt, salt, fennel
seed, and paprika. Store in an airtight container until ready to use.
When ready, rub the seasoning into both sides of your meat and then rub
any residue and additional mix until your meat is covered. It is then
ready to cook.
Makes 10 cups.
Vinegar Hot Sauce (for pulled pork)
1 cup water
2 tablespoons salt
½ cup apple cider vinegar
½ tablespoon Louisiana hot sauce
1 tablespoon black pepper
1 tablespoon chopped fresh oregano
¼ cup firmly packed light brown sugar
1 tablespoon Loveless Dry Rub
1 tablespoon granulated garlic
Bring the water, salt, vinegar, hot sauce,
pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the
cooking. Serve with pulled pork.
Makes about 1½ cups (enough for 8 to 10 pounds of
pork).
Peach Glazed Pork Tenderloin
2-3 lbs. Pork Tenderloin
1 quart water with salt (George refers to this as
“Sea Water”)
4 oz orange juice concentrate
3 whole cloves garlic
1/3 cup brown sugar
2 tablespoons Loveless Dry Rub
1 tablespoon dried juniper berries
1 tablespoon whole black peppercorns
2 tablespoons mustard seeds
1 small onion coarsely chopped
3 bay leaves
Mix all the above in shallow pan (it should be big
enough to add pork tenderloin too).
Add tenderloin and marinade for 1-3 days.
Smoke until the tenderloin is 80% cooked, then
glaze with Loveless peach preserves (we will bring our preserves) and
cook until the tenderloin is 90% done.
At this time, slice the tenderloin into 1-2 inch
chops and grill until cooked completely.
Fresh Cranberry Orange Relish
Prep time: 15 minutes
12 oz. fresh organic cranberries
1 cup Wild Oats Organic Raspberries, slightly thawed
Zest and juice of one organic orange
1 cup of sugar
1 teaspoon cinnamon
Dash of nutmeg
Dash of cloves
¼ cup orange liqueur (optional)
Place all ingredients in food processor. Pulse
until mixed, but still chunky. Refrigerate for at least 2 hours before
serving. This gives the flavors time to marry.
Makes about 2 ½ cups.
Curried Pumpkin Soup
Prep time: 10 minutes. Cook time: 20 minutes.
1 yellow onion, chopped
2 cloves garlic, minced
1 tablespoon Wild Oats Organic Olive Oil
1 tablespoon curry powder
1 teaspoon oregano
1
teaspoon thyme
4
cups Wild Oats Organic Chicken Broth
1
15oz can of pumpkin puree
¼ cup heavy cream or plain soy milk
Salt and pepper
In a large soup pot, sauté onion and garlic
in olive oil until translucent. Stir in curry powder, oregano and thyme.
Add broth and pumpkin and mix well. Bring to a boil and then reduce to a
simmer. Puree with an immersion blender or carefully in a regular
blender. Return to soup pot and stir in cream or soymilk. Season with
salt and pepper.
Chef Rick Kahre J & M Catering
Tiramisu
Mascarpone cheese softened
1 quart whipping cream
2
cups sugar
1oz brandy
24oz lady fingers
16oz dark coffee
1oz rum
1oz Kahlua
2 tablespoons cocoa
½ pint fresh strawberries
10 mint leaves
2oz dark chocolate bar
Chef
Chrisi Harper Plumgood Foods
Portabella “Pizza”
4 portabella
mushroom caps
2
tablespoons balsamic vinegar
4
tablespoons basil pesto, such as Bella Cucina or Sauces n’ Love
1 ½ cup
shredded mozzarella cheese
3 slices
applegate farms pepperoni, diced
1 6oz jar of
artichoke hearts, drained and diced
½ cup sliced
green olives
2
tablespoons minced fresh basil
Preheat oven
to 500 degrees. Line baking sheet with parchment paper. Wipe mushroom
caps clean and using a spoon, scrape out gills of mushroom and discard.
Mix balsamic vinegar and pesto, and spoon one quarter of the mixture
inside each mushroom cap, spreading evenly. Place underside up onto
baking sheet, and bake until tender – about 5 minutes. Meanwhile,
combine 1 cup of cheese, pepperoni, artichoke hearts, green olives, and
basil. Remove mushrooms from oven and spoon ¼ of mixture onto each
mushroom. Sprinkle remaining cheese on top. Bake another 7-10 minutes
and serve.
Makes 4
“pizzas”
Sautéed
Bow Tie Pasta with Black Olives and Garbanzo Beans Wild Oats
1 lb.
Farfalle
1 tablespoon
olive oil
1 red bell
pepper, diced
3 garlic
cloves, minced
1 15oz can
of garbanzo beans, strained
½ cup pitted
black olives, halved
¾ cup
vegetable stock
¾ cup
loosely packed fresh basil leaves, roughly chopped
salt and
pepper to taste
Cook pasta
according to package instructions, strain and set aside. On medium-high
heat sauté garlic and bell pepper in olive oil for 2-3 minutes. Add
tomatoes, garbanzos, and olives until heated through. Add vegetable
stock and simmer for 2 minutes. Stir in fresh basil and pasta and
season with salt and pepper.
Renee’
Kasman - Zola Recipes
Pineapple
Sorbet
1 whole
pineapple
2 cups sugar
2 cups water
1 lime
Make syrup
with sugar and water by heating until sugar dissolves and mixture boils
2 minutes. Peel pineapple and puree in food processor. Pass pineapple
through fine strainer. Add simple syrup to taste (approximately 2 ½
cups). Squeeze in juice of 1 lime. Cool and freeze.
Espresso Ice
Cream
3 cups heavy
cream
1 ½ cup half
and half
9 egg yolks
1 ¼ cup
sugar
1 cinnamon
stick
½ cup
espresso or coffee beans
2
tablespoons kahlua
Steep
crushed beans and cinnamon stick in heavy cream and half-and-half for 1
½ - 2 hours in stainless steal pot. Whisk yolks and sugar together in
large bowl. Reheat cream mixture and slowly strain into yolks. Return
to pot and while constantly stirring heat until 170’ on candy
thermometer. Strain, cool, and add kahlua. Freeze in ice cream maker.
Chef William Ziats- Hilton
Hotel
Jumbo Lump
Crabmeat Stuffed Flank Steak, Smoked Mashed Potatoes, Roasted Autumn
Vegetables
3 lbs. jumbo
lump crabmeat
2 lbs. flank
steak
1 lb. Idaho
potatoes
1 lb. acorn
squash
1 lb.
butternut squash
1 lb. red
beets
1 lb.
unsweetened butter
Plumgood Chrisi Harper
Belgian
Endive Spears with Blue Cheese, Pears, and Candied Walnuts
1/3 cup
roughly chopped walnuts
2
tablespoons maple syrup
Olive oil
for baking sheet
¼ cup
Cuisine Perel D’Anjou Pear Vinegar
3
tablespoons apple juice
16 Belgian
endive leaves (2-3 heads), rinsed and dried or wiped with a damp cloth
1/3 cup
crumbled blue cheese
1 pear,
preferably Bartlett or D’Anjou
1 teaspoon
lemon juice
2 green
onions, sliced thinly on the diagonal
Preheat oven
to 350’. Peel and dice pear, and gently toss with lemon juice. Lightly
oil backing sheet. In a small bowl, toss walnuts with one tablespoon of
maple syrup. Spread coated walnuts evenly on the baking sheet. Bake
walnuts for 10 minutes and stir 5 minute into baking. Remove from oven
and cool. Combine 1 tablespoon maple syrup, pear vinegar, and apple
juice in a small saucepan. Bring to a boil and cook until reduced to 3
tablespoons, about 5 minutes. Remove from heat and cool. In a bowl,
combine the pear, blue cheese and walnuts. Spoon 1 to 1 ½ tablespoons
of mixture into the broad base of each endive leaf, leaving the leaf tip
end clear for picking up. Arrange the filled endive spears on a platter
and drizzle the reduced vinegar mixture over the filling of each. Top
with green onions.
Chef Deb Paquette- Zola's
Spanish Fideus
Paella Pasta
1 quart clam
broth
½ teaspoon
allspice
cinnamon
stick
2
tablespoons tomato paste
1 tablespoon
fennel seeds
½ box angel
hair pasta
1 onion,
diced
1 red bell
pepper diced
1 poblano
pepper
1 small can
dried tomato
3-4 stalk
celery, peeled and diced
½ small can
chick peas
1 cup dry
sherry
¼ cup
vegetable oil
½ lb.
chorizo
2 dozen
mussels
1 lb.
shrimp 21-25
15-20
scallops
Spice Mix
1 tablespoon
oregano
1 tablespoon
celery salt
1 teaspoon
red pepper flake
2 t thyme
1 tablespoon
chop garlic
1 teaspoon
black pepper
Aioli
Mix the
following ingredients well and refrigerate
1 cup
Hellmann’s mayonnaise
1 bunch
parsley well chopped
2
tablespoons capers, chopped
1 trimmed
garlic
pinch
cayenne
pinch salt
Simmer clam
stock adding two cups of water. Add allspice, small cinnamon stick or
pinch of ground cinnamon, tomato paste, and fennel seeds. Bring to a
low boil for 30 minutes.
Heat oven to
350°
Place angel
hair on cookie sheet and roast until just light brown in color. Cool.
In a paella
type pan of in a large cast iron skillet or extra large sauté pan, sauté
onions on medium heat in ¼ cup vegetable oil until golden. Add all
other vegetables and spice mix. Simmer 4-5 minutes (if this begins to
dry out add a touch more oil).
Add tomato,
sherry, beans and chorizo and strain clam juice into vegetable. Simmer
until vegetables have softened.
Break pasta
in half. Bring broth to a light boil and add pasta and seafood. Stir
occasionally. Taste for salt. Reduce heat. If any seafood begins to
overcook, pull it out and add back before serving. Pasta should be soft
and seafood not over cooked. Pour any excess fluid off to be reduced
and added back into dish. Serve with Aioli.
Sue Sykes-Founder
Oriental Slaw
2½ cups shredded broccoli stalks
2½ cups shredded red cabbage
1 cup shredded carrots
6 scallions, chopped
4 tablespoons slaw dressing
½ cup Tennessee Gourmet® Salad Dressing Plus
1 tablespoon toasted sliced almonds
1 tablespoon toasted sesame seeds
Note: We recommend using Mann’s shredded broccoli and Marzetti’s slaw
dressing.
In a large mixing bowl, combine
broccoli stalks, red cabbage, shredded carrots, and green onions. Add
slaw dressing and Tennessee Gourmet® Salad Dressing Plus. Toss to
combine and refrigerate at least one hour.
Remove from refrigerator and plate
onto serving dishes. Sprinkle with almonds and sesame seeds.
Gourmet Sauce ~ Apple & Spice
Are you tired of the traditional tomato and vinegar based BBQ sauces? We
were too! For that reason, we developed a unique sauce with all natural
ingredients based on apples and a wonderful collection of spices. Use
right from the bottle for marinating, basting or as a dipping sauce. Is
it versatile, you bet! You can use Apple & Spice in your oven, broiler
or on the BBQ grill. Use to enhance pork, beef, ham, lamb, venison, fish
and shrimp. It is also great with chicken or "critters" that taste just
like chicken!!!
Four Unique Flavors Available
“Sensible” No heat, just a little black pepper.
“Sneaky” Based on the same ingredients
as “Sensible” but we include
Habanero chili pepper from Central America which is a little sweeter
than the standard Habanero. We call it “Sneaky” because the
initial flavor does not appear to be too hot... but watch out!
“Silly”
Based on the same ingredients as “Sneaky” but with even more
Habanero Pepper. Watch out this one might make some of you tear;
it has twice as much Habanero Pepper!! “Stupid”
This small but powerful bottle has significantly more Habanero
Pepper than "Silly Hot." This product is also a thicker version
of the Apple & Spice base. We call it “Stupid Hot” and it is not
a sauce for the faint of heart or palate. While it won’t blister your
mouth, there is enough heat to satisfy experienced “Heat Lovers” but it
still maintains the great flavor of her sister products.
“Stupid Hot” Scovie 2004 3rd
place winner in the fruit based division.
“Sneaky” 2005 NBBQA 3rd Place Winner in Fruit Spicy Division
Le Gourmet Cheese Spread
1 8-ounce package cream cheese,
softened
1 10-ounce package of Le Gourmet
Connection White/Sharp Cheddar, shredded
⅛ cup dried parsley flakes
⅛ cup dehydrated chopped onion
⅛ cup pimentos, finely chopped
⅓
cup Tennessee Gourmet®
Apple & Spice (your choice of flavor)
Chop pimentos into small pieces, place in strainer to remove excess
moisture. Re-hydrate onions according to package directions. Remove
onions from bowl, place in strainer and press to remove excess water.
Using a mixer, blend all ingredients thoroughly for three minutes on
high speed. Scoop mixture into 1 cup containers; yields 2½-3 cups;
refrigerate or place into the freezer.
Note: Sun dried tomatoes can also be used instead
of pimentos. Re-hydrate the tomatoes according to package instructions,
strain to remove water; finely chop.
Note: The Le Gourmet Connection cheeses
are authentic “Farmstead Cheese”. They are a
hand-tendered delight, produced on a Tennessee dairy farm providing a
distinguishing flavor, and extraordinary creaminess, which is the result
of using only Class A milk, making them outstanding as a cooking cheese
Note: For and easy appetizer, put spread on
French bread then lightly broil or grill.
Spiced Cocktail Weenies
1 package cocktail weenies (sometimes
called Smokies)
1 cup Tennessee Gourmet® Apple &
Spice (your choice of flavor)
Follow cooking instructions on
the package for the weenies. Drain the cooking water from the sauce pan.
Cover with Apple & Spice and continue to cook on low heat for 30 to 45
minutes.
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reserved.