Wednesday, December 5, 2012
Holiday Cooking Classes
Join me at Saute Culinary Academy for a Holiday Appetizers Class. Learn how to make the perfect appetizers that will WOW your guests. Register today! Spaces are filling fast! sauteholidayappetizers.eventbrite.com See You there!
Tuesday, May 8, 2012
Keep Them Coming Back For More
Hectic day on The Boulevard today, but that's no excuse for skimping on dinner. I ran in the door and headed straight to the kitchen to whip up heavenly Garlic Mashed Potatoes, Sauteed Spinach, Corn Muffins and THIS beautiful bird all in 1 hour.
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| Roasted Chicken |
After cleaning and a good pat down, I rubbed this lovely down with Olive Oil and sprinkled it generously with coarse salt and pepper. I stuck a few sprigs of Sage, Rosemary, Basil and a green apple in the cavity, tied the legs together with twine and placed the chicken in a preheated oven at 450 degrees for 10 minutes, reducing the heat to 350 degrees and roasted it to perfection, making sure that the juices ran clear and the internal temperature reached 165 degrees, for about 45 minutes. Simple ingredients, speedy prep and a big dose of L-O-V-E make the best meals and keep your family coming back for more.
Enjoy!
Friday, March 30, 2012
Dinner Is At Five
Preparing meals for my family is truly one of the joys of my life. We are traditional in the sense that every evening we come together around the dinner table and over a delicious meal discuss our days. It is through conversation that we bond and that will always be very special to me. Hectic days have me dreaming of places far away and I was inspired to create a Caribbean version of roasted chicken that everyone loved. The ingredients are simple and merely require time and patience and creativity in presentation. Enjoy!
2. Mix soy sauce and lime juice together and pour over the cleaned chicken parts in a freezer bag or container. Add the ingredients from step one, mix and allow to marinate in the refrigerator for at least 2 hours.
3. Remove chicken from the marinade and dry off with a paper towel. Discard marinade.
4. Heat medium pan to moderate and add oil
5. Place chicken pieces evenly, skin side down, being careful not to crowd the pan and allow to brown. Turn over and brown the other side.
6. When all of the pieces are beautifully browned, place the pan in the oven at 350 degrees and cook until the chicken reaches an internal temperature of 165 degrees and all of the juices run clear. Remove, cover and allow it to rest.
Roesti Potatoes
Ingredients
1 lb of Russet potatoes, peeled and grated medium size-Do not place in water
1-2 lemons juiced to pour over potatoes to prevent browning
1 medium onion, finely diced
Salt, to taste
White pepper. to taste
1 Whole eggs
2 Tbs flour
Oil for frying
*Cheesecloth
Preparation
1. Place grated potatoes in a piece of cheesecloth and squeeze out the excess liquid into a bowl and set aside, allowing the starch to separate from the water.
2. In another bowl add potatoes and toss with a little lemon juice to prevent browning. Add onions, salt, pepper, egg, flour and the starch and mix until it is a slightly firm consistency. If mixture is too wet, squeeze out in cheesecloth and add a little more flour.
3. Heat pan to high heat and add oil.
4. Form potatoes in to patties and place into oil and cook for about 4-5 minutes until browned and cooked through on both sides. Drain on paper towel and cover to keep warm.
Asparagus
Ingredients
1 bunch of Asparagus, wooded ends removed by trimming
1 large pot of boiling water, generously salted
1 large bowl of ice water
Preparation
1. Place Asparagus in boiling, salted water and blanch until bright green and slightly firm, about 3 minutes.
2. Remove and immediately place in the ice bath to stop the cooking process.
3. Remove and drain.
4. Toss in a pan with a little butter or olive oil to reheat.
Cucumber Salsa
Ingredients
1 Cucumber, peeled, seeds removed and small dice
1/4 Red bell pepper, seeds removed and small dice
1/4 Green bell pepper, seeds removed and small dice
1 Tbs of cilantro, finely chopped
Salt, to taste
Pepper, to taste
1 lemon, juiced
1lime juiced
Preparation
mix all ingredients and refrigerate until ready to serve.
Plating
I served my chicken on a bed of white rice, placing the asparagus tips on the side with all of the ends facing the same way. The potatoes are placed in front and the chicken is topped with the Cucumber Salsa. Enjoy!
 | |
| Roasted Ginger Chicken |
Roasted Ginger Chicken with Potatoes and Asparagus
Roasted Chicken
Ingredients
1 whole Chicken, cleaned and cut in pieces, skin on or off
1 ginger bulb, peeled and grated
1 bunch of scallions or green onions, diced
1 Tbs fresh cilantro, roughly chopped
1 Jalapeno pepper, seeds removed and diced
2 Tbs of soy sauce
1 Lime, juiced and zested
2 T of vegetable oil
Preparation
1. Combine ginger, scallions, cilantro, jalapeno and lime zest in a bowl.2. Mix soy sauce and lime juice together and pour over the cleaned chicken parts in a freezer bag or container. Add the ingredients from step one, mix and allow to marinate in the refrigerator for at least 2 hours.
3. Remove chicken from the marinade and dry off with a paper towel. Discard marinade.
4. Heat medium pan to moderate and add oil
5. Place chicken pieces evenly, skin side down, being careful not to crowd the pan and allow to brown. Turn over and brown the other side.
6. When all of the pieces are beautifully browned, place the pan in the oven at 350 degrees and cook until the chicken reaches an internal temperature of 165 degrees and all of the juices run clear. Remove, cover and allow it to rest.
Roesti Potatoes
Ingredients
1 lb of Russet potatoes, peeled and grated medium size-Do not place in water
1-2 lemons juiced to pour over potatoes to prevent browning
1 medium onion, finely diced
Salt, to taste
White pepper. to taste
1 Whole eggs
2 Tbs flour
Oil for frying
*Cheesecloth
Preparation
1. Place grated potatoes in a piece of cheesecloth and squeeze out the excess liquid into a bowl and set aside, allowing the starch to separate from the water.
2. In another bowl add potatoes and toss with a little lemon juice to prevent browning. Add onions, salt, pepper, egg, flour and the starch and mix until it is a slightly firm consistency. If mixture is too wet, squeeze out in cheesecloth and add a little more flour.
3. Heat pan to high heat and add oil.
4. Form potatoes in to patties and place into oil and cook for about 4-5 minutes until browned and cooked through on both sides. Drain on paper towel and cover to keep warm.
Asparagus
Ingredients
1 bunch of Asparagus, wooded ends removed by trimming
1 large pot of boiling water, generously salted
1 large bowl of ice water
Preparation
1. Place Asparagus in boiling, salted water and blanch until bright green and slightly firm, about 3 minutes.
2. Remove and immediately place in the ice bath to stop the cooking process.
3. Remove and drain.
4. Toss in a pan with a little butter or olive oil to reheat.
Cucumber Salsa
Ingredients
1 Cucumber, peeled, seeds removed and small dice
1/4 Red bell pepper, seeds removed and small dice
1/4 Green bell pepper, seeds removed and small dice
1 Tbs of cilantro, finely chopped
Salt, to taste
Pepper, to taste
1 lemon, juiced
1lime juiced
Preparation
mix all ingredients and refrigerate until ready to serve.
Plating
I served my chicken on a bed of white rice, placing the asparagus tips on the side with all of the ends facing the same way. The potatoes are placed in front and the chicken is topped with the Cucumber Salsa. Enjoy!
Sunday, March 11, 2012
The Sweetness Of Life
One of my favorite drinks is a modern twist on the classic iced coffee. It is a smooth blend of espresso and flavored syrups, with a creamy whipped swirl and a drizzle of caramel. This drink is truly indulgent and is perfect for any occasion.
Blended Iced Coffee With Caramel Drizzle
Ingredients
1 1/2 cups espresso or strong brewed coffee, cold
1/2 cups whole milk
1/2 cups granulated sugar
2 tsp Torani Caramel Syrup
1 tsp Hershey's Chocolate Syrup
1/4 tsp salt
1 dash vanilla extract
3 cups ice cubes
Whipped Cream
1 cup Heavy Cream
1 Tbs Confectioner's Sugar (powdered sugar)
To 3 cups of ice add coffee, milk, sugar, syrups, salt and extract and blend until smooth and frothy.
In a stand mixer or large mixing bowl add heavy cream and powdered sugar and whip until firm and and smooth like...whipped cream.
Spoon whipped cream into a pastry bag with a decorator tip or a freezer bag with one tip cut off.
Pour coffee mixture into a tall glass and pipe whipped cream on top to a high peak.
Drizzle with caramel syrup and ENJOY!
 | |
| Blended Iced Coffee |
Blended Iced Coffee With Caramel Drizzle
Ingredients
1 1/2 cups espresso or strong brewed coffee, cold
1/2 cups whole milk
1/2 cups granulated sugar
2 tsp Torani Caramel Syrup
1 tsp Hershey's Chocolate Syrup
1/4 tsp salt
1 dash vanilla extract
3 cups ice cubes
Whipped Cream
1 cup Heavy Cream
1 Tbs Confectioner's Sugar (powdered sugar)
To 3 cups of ice add coffee, milk, sugar, syrups, salt and extract and blend until smooth and frothy.
In a stand mixer or large mixing bowl add heavy cream and powdered sugar and whip until firm and and smooth like...whipped cream.
Spoon whipped cream into a pastry bag with a decorator tip or a freezer bag with one tip cut off.
Pour coffee mixture into a tall glass and pipe whipped cream on top to a high peak.
Drizzle with caramel syrup and ENJOY!
Sunday, January 1, 2012
Welcome
Today is the first day of the New Year and my resolution is simple: To enjoy great food. As a professional, I spend a lot of time in the kitchen whipping up masterpieces for others to enjoy, so it is only natural that I would do the same at home. The joy of cooking is not in being able to chop like a master. It is the simplicity of combining fresh ingredients with your individual creative tastes that make a great meal.
Here on The Boulevard we will explore what it takes to create dishes that are appealing to the eye and tantalizing to the palate. Food is nourishment for the body and the soul, so it should look good and taste even better.
Here's to an amazing 2012. Thank you for joining us!
Here on The Boulevard we will explore what it takes to create dishes that are appealing to the eye and tantalizing to the palate. Food is nourishment for the body and the soul, so it should look good and taste even better.
Here's to an amazing 2012. Thank you for joining us!
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