Food, May 2013

Celebs talk fave picnic foods

by

Chef Jennifer Hill Booker

With temperatures starting to rise, and Memorial Day around the corner, May is the perfect time for dining al fresco. So we asked some of our favorite celebrity chefs and restaurateurs what they would take on a picnic. So pack up the family and the picnic basket, head out to your favorite park and enjoy this picnic menu!

Doug E Fresh’s Deep Fried Chicken

(Yields: 6-8 servings)

Hip-hop legend Doug E. Fresh, owner of Doug E’s Fresh Chicken & Waffles in Harlem, NY, likes to take his famous Deep Fried Chicken along when he picnics.

Ingredients:

6 cups vegetable oil

1 frying chicken, with skin, cut up

3 eggs, well beaten

2/3 cup all-purpose flour

1 tablespoon salt

2 tablespoons white pepper

1 teaspoon cayenne pepper

2 teaspoons paprika

Directions:

In a deep fryer or in a wide, deep pan on stove, heat the oil over medium heat.

In a large bowl, combine flour, salt, peppers and paprika.

Check the oil by dropping in a pinch of the flour mixture; if the oil bubbles rapidly around the flour, it’s ready.

Dip each piece of chicken into the egg, then coat generously with the flour mixture.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.

Place the chicken pieces in the hot oil, skin side down, one piece at a time; leave some space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly; remove chicken from the pan and place on a paper towel to allow grease to drain.

Chef  Natasha Wong’s Seafood Pasta Salad

(Yields: 6-8 servings)

St. Thomas-born Chef Natasha Wong of bar ONE in Atlanta (owned by Peter Thomas, husband of “Real Housewives of Atlanta” star Cynthia Bailey) thinks of her tasty Seafood Pasta Salad when packing a picnic for her and her faithful dog Scooby.

Ingredients:

1 tablespoon olive oil

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1/2 cup onion diced

1 teaspoon minced garlic

1 box tri-color rotini, cooked and cooled

1 1/2 cup cooked salad shrimp

1 1/2 cup lump crab meat

1 tablespoon honey

1 teaspoon hot sauce

1 1/4 cup mayo

Salt and pepper

Garnish:

1/4 cup fresh chives, chopped

Directions:

Preheat medium nonstick skillet to medium-high heat.

Add olive oil, red pepper, green pepper and onion.

Sauté approximately 2-3 minutes until veggies are almost tender. Add minced garlic and cook another minute.

Remove from heat and cool.

In a large bowl, combine cooled pasta, shrimp, crab, honey, hot sauce, mayo and cooked veggies. Stir until combined. Add salt and pepper to taste.

Garnish with fresh chives.

Refrigerate at least 2 hours before serving.

Chef Neil Shuman’s Roasted Cauliflower Salad:

(Yields: 6-8 servings)

Chef Neil Shuman over at Xen Lounge in Los Angeles, owned by celebrity couple Duane and Tisha Campbell Martin, boasted that his Roasted Cauliflower Salad is a crowd-pleaser.

Ingredients:

1 head cauliflower

1 head romanesco

1/4 cup fresh oregano, chopped

3 tablespoons extra virgin olive oil

Salt and pepper to taste

3 each baby carrots, chopped

1/2 cup carrot tops, chopped

2 lemons, zested and juiced

1/2 cup, pomegranate seeds

1/2 cup Kalamata olives, halved

1/4 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

1/4 cup capers

3 cloves of garlic, minced

1/2 cup pecorino, grated

1/2 cup Greek yogurt

Directions:

Preheat oven to 500 degrees.

Place baking sheet in oven while preheating. Cut cauliflower and romanesco into florets, discarding stalks. In a medium-sized bowl, toss cauliflower and romanesco with oregano, olive oil, salt and pepper. Pull baking sheet out of oven and spread the cauliflower out evenly.

Roast in oven for 5-6 minutes until golden but still firm. Let cool.

Combine the roasted cauliflower, romanesco, chopped carrots, chopped carrot tops, lemon zest, lemon juice, pomegranate seeds, and olives in a large bowl and set aside.

In a separate bowl, add all remaining ingredients together, stirring until well combined and toss with roasted cauliflower mixture.

Check seasoning and adjust with salt and pepper if necessary.

Keep cool until you are ready to feast.

Serve with fresh pita or Lavash.

With National Shrimp Day coming up May 10, what better time is there to clap our tiny little forks together for the small fry who for the past decade has reigned large as America’s No. 1 seafood?

While there’s no denying how much consumers savor the inimitable taste of shrimp, the healthful benefits of this popular shellfish also can’t be understated.  So, for your audiences, The Shrimp Council gives us 10 big reasons shrimp continues to be America’s No. 1 seafood:

1.      Shrimp are a snap to prepare!  They can be boiled, sautéed or grilled in under five minutes.

2.      Shrimp is a simple and light protein.  A 3-ounce serving of shrimp, which contains less than 90 calories and 1 gram of fat, packs nearly 20 grams of protein.  That’s pretty BIG for a SHRIMP!

3.      Shrimp is just the answer for elevating dishes from ordinary to extraordinary.  You can take a simple salad to the next level by topping it with shrimp, or jazz up a breakfast omelet by substituting shrimp for the same old protein.

4.      Shrimp are versatile!  Their sweet, mild flavor is the perfect complement to dishes ranging from tantalizing Thai and mouthwatering Mexican to tried-and-true American recipes and authentic, Old-World Italian specialties.

5.      Shrimp’s price per pound is a value similar to other proteins.

6.      Shrimp can be part of an A+ balanced and delicious diet.  Four large shrimp have fewer than 100 calories and, for a 10-year-old child, they provide approximately two-thirds of the recommended daily intake of protein.

7.      Pop till you drop!  The easiest to eat of all crustaceans, shrimp are a pop-able, crave-able, delectable delight!

8.      High in calcium, iodine and dozens of other nutrients, shrimp can contribute to the health of the circulatory system.

9.      Shrimp helps the hostess shine, filling the bill for heavenly hors d’oeuvres, elegant entrees, scintillating sauces and flavorsome sides.

10.  Shrimp are perfection on a plate – they come in an ideal bite size and with a natural handle, making them everybody’s favorite nosh.

In recognition of National Shrimp Day, The Shrimp Council is encouraging Americans to enjoy additional servings of succulent and satisfying shrimp, to liven up dinner at home, a night on the town, or special occasions.

To get things going, I’ve included a tasty recipe below for Lemony Garlic Shrimp Cocktail, a simple starter that lends elegance to all kinds of get-togethers, from luncheons and bridal showers to picnics and other summertime soirées.

Number of servings:  4

Ingredients:

Ingredients:

2 tablespoons extra virgin olive oil

2 tablespoons minced elephant garlic

3 tablespoons fresh lemon juice

3 tablespoons minced fresh parsley

1 pound large cooked shrimp, fresh or frozen (thawed)

Freshly ground black pepper

Directions:

Heat the oil in a nonstick skillet over medium-low heat.  Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes.  Remove from heat and stir in the lemon juice, parsley and shrimp.  Season with pepper to taste.  Refrigerate until ready to serve, either plain (no cocktail sauce needed!) or on top of a salad.

Recipe courtesy of The Shrimp Council and Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD, Co-Founders, MealMakeoverMoms.com

Lemony Garlic Shrimp Cocktail image courtesy ©Marco Mayer, Fotolia.com

A Cut Above

by Chef Jennifer Hill Booker

Looking for the perfect steak for dinner but not sure where to start? This quick and easy guide helps you pick the right cut and recipe. Most steak lovers consider the Rib Eye the best all-around cut. Generous fat marbling makes the Rib Eye tender, juicy, and flavorful. Grilled, broiled, or pan-fried gives equally delicious results. The New York Strip is tender and full flavored, making it perfect for grilling. It’s usually cooked with a half-inch of fat running along one side to take advantage of the added flavor and richness. The Filet Mignon is your special occasion steak. It is the tenderest cut available and has the mildest flavor of all steaks. It’s a relatively lean cut and is often wrapped with bacon before grilling or topped with herbed butter when served.

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

Grilled Rib Eye Steaks

Yields 4 steaks

Ingredients:

8 cloves garlic, minced

4 sprigs fresh rosemary

Directions:

Preheat grill to high heat.

Brush each steak lightly with olive oil and season liberally with salt and pepper.

Spread minced garlic into both sides of each steak. Let stand for 15 minutes.

Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared).

Place the fresh rosemary sprigs on top and cook 5-7 minutes per side, to desired doneness. Remove the rosemary sprigs just before turning and replace on top of the meat after turning.

Remove steaks from grill and allow to rest 5-10 minutes before serving.

Serve on a hot plate.

Enjoy!

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

Herb Crusted Fillet Mignon

Yields 4 steaks

Ingredients:

4-1 ½ inch thick filet mignon steaks

4 tablespoons extra olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh marjoram, chopped

1/4 teaspoon Sea salt

1/4 teaspoon fresh cracked black pepper

Directions:

Preheat grill for high heat.

Heat olive oil and garlic in a small sauce pan over medium-low heat.

Remove from heat and add herbs. Allow to cool.

Place filet mignon into a shallow glass dish. Pour herb mixture over steaks and turn to coat. Cover and let marinate for 1-4 hours in refrigerator.

Remove steaks from refrigerator and allow to temper at room temperature for 30 minutes.

Remove excess oil, and season both sides of the steaks with salt and pepper.

Place on grill and cook for 5-6 minutes per side, or until desired doneness.

Allow Herb Crusted Fillet Mignon to rest 10 minutes before serving.

Enjoy!

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

Caribbean Style New York Strip Steaks

Yields 4-8 ounce steaks

Ingredients:

4-8 ounce New York Strip steaks

1 cup dark rum

1 cup pineapple juice

1 cup orange juice

1 cup dark brown sugar

2 tablespoons spicy brown mustard

1 small onion, chopped

2 cloves garlic, minced

Directions:

Preheat oven 400*F.

Combine rum, pineapple juice, orange juice, brown sugar, mustard, onion, and garlic in a large bowl.

Place steaks in a zip-loc bag and pour mixture over them. Marinate in refrigerator for 1 to 3 hours.

Remove steaks from zip-loc and place in a roasting pan. Pour marinade over steaks and allow to temper at room temperature for 30 minutes.

Place roasting pan into oven and cook 5-7 minutes on one side, turn steaks over, and cook an additional 5 minutes or until desired doneness.

Serve steaks with sauce from roasting pan.

Enjoy!

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

Mushroom Ragout

Yields 4 servings

Ingredients:

2 pounds white button mushrooms, sliced

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1/3 cup Marsala wine or red wine

1/2 cup chicken or vegetable stock

1/2 cup heavy cream

2 tablespoons unsalted butter

Directions:

Heat large sauté pan over medium-high heat.

Add the butter. When it melts and foams add all the mushrooms at once.

Add the salt and pepper and simmer until all of the liquid is cooked out.

Once the liquid has cooked out, the mushrooms will start to sauté and brown.

Add the garlic and sauté that for a minute.

Add the Marsala wine and cook for an additional minute.
Add the chicken stock, cream, and chopped thyme to the Mushroom Ragout.

Cook for about three minutes more or until it slowly start to thicken up.

Adjust taste with additional salt and pepper.

Serve as a topping to your favorite steak.

Enjoy!

April 2013

Steaks

Chef Jennifer Hill Booker

Your Resident Gourmet

Garlic and Herb Steakhouse Butter

Yields 4-1 ounce servings

Ingredients:

4 ounces (1 stick) unsalted butter, room temperature

3 garlic cloves, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon large grain Sea salt

1/4 teaspoon smoked paprika

1 tablespoon fresh Italian parsley, chopped

Directions:

Place all of the ingredients into a bowl and mix to combine thoroughly.

Using a rubber spatula scrap the butter mixture on to a square of parchment paper.

Roll into a log, twisting the ends to form a tight tube.
Refrigerate the Garlic and Herb Steakhouse Butter until firm.

When ready to use, remove parchment paper and slice into rounds.

Place on top of hot steak just before serving.

Enjoy!

Horse Creek Winery

Georgia Grown Grapes Key to Horse Creek Winery’s Success

Situated in the lush green landscape of South Georgia are 45 acres of some of the highest quality, sweetest muscadine grapes in America.  This woody vine, native to the Southeast United states and known for the musky fruit it bears, is the heart and soul of Horse Creek Winery & Perry Vineyards in Nashville, Georgia.

The winery began in 1992 as a fresh-fruit vineyard.  Owner Ed Perry specializes in muscadines and soon was shipping the sweet, savory grapes all over the Southeast, from New York to Miami and even out west to Texas.  From there, Perry discovered that a few wineries in the South were buying muscadine grapes from growers in South Georgia and the Carolinas to make wine.

With the realization that his grapes were the main ingredient in desired wines at other well-known wineries in the South, Ed Perry began thinking about making wines from his own vineyard, and it didn’t take him long to get started.

All Horse Creek Winery products are grown in Georgia and sold throughout the United States.  Each winery bottle, capsule, cork and label is produced in the U.S.  Horse Creek Winery prides itself on creating American jobs by only purchasing American made products.

When asked what Georgia Grown meant to his business, Perry responded, “If every household spent an additional ten dollars a week in their local home town stores on Georgia Grown products, it would put well over $2 billion dollars back into our Georgia economy each year. That would help jump start our local economy. Our goal is to contribute to Georgia Grown by encouraging others to buy and sell Georgia Grown products. Georgia Grown products are good for me, good for you, and good for Georgia.”

Horse Creek Winery has a genuine concern for Georgia, and works every day to promote our state and the agriculture industry. Perry says that “support of Georgia’s agriculture industry is support for each and every person in Georgia.”

For more information on Horse Creek Winery, visit www.georgiagrown.com .