Grilled Vegetables

Grilled vegetables are a delight to serve year round.? They compliment any entrée, make flavorful main dishes and can add texture and color to a meal.? They also make great appetizers.? When preparing for grilling, be sure to inspect and wash thoroughly.? This is also a great time to add herbs directly to the coals allowing the flavorful smoke to surround the vegetables. ? Asparagus – Grill over direct heat for 4-5 minutes.? Finish cooking at outer edge of grill for another 2-3 minutes. ? Broccoli – Cut stalks in half

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Grilled Vegetables

Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Foodbuzz Daily Special When the pressure is on, this electric beauty cooks many foods up to 70% faster than conventional methods. The Cuisinart® 6-Quart Electric Pressure Cooker is the totally safe way cook smarter. Pressurized steam creates hotter temperatures, and the tightly sealed pot keeps vitamins and minerals from boiling away. Nonstick cooking pot also seals in moisture that keeps roasts, stews, vegetables and more tender and flavorful. Even cheesecake and custards turn out delectably creamy. Cooker features adjustable pressure and temperature settings to let you brown, simmer or sauté before pressure cooking and keep foods warm after. Limited 3-year warranty. 1,000 watts. Product Features • Removable nonstick 6-quart cooking pot includes inside measurement marks • Powerful 1,000 watt motor handles the big cooking jobs • Brushed stainless steel design accents any kitchen décor • Easy-to-read digital thermostat lets you quickly adjust temperatures • One-touch, push-button controls offer high and low pressure settings, plus Browning, Simmer, Sauté and Keep-Warm • 99-minute time and LED countdown display ensure perfect cooking time • Sturdy cool-touch side handles make lifting easy and safe • Wire trivet holds foods inside the pot or out on the counter • Cooking pot and trivet are dishwasher-safe • Includes instruction/recipe booklet with 48 recipes for appetizers, soups, salads, side dishes, entrées and desserts

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Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Crossini Nonstick French Fry Baking Sheet – Chefs Catalog

? Foodbuzz Daily Special Innovative thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results. Crossini nonstick baking sheet bakes any breaded food in the oven to a deliciously light crispy texture without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings. Use this perforated pan to make healthy homemade potato chips, croutons or seasoned breadcrumbs, and easily roast vegetables, nuts and seeds without turning. End chute slides food directly onto a platter for ease in serving. Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release. Wide rim allows ease handling in and out of the oven. Oven safe up to 500 degrees F. Designed by Kaiser, leading German manufacturer of bakeware for more than 150 years. Hand wash. Product Features • Thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results • Healthy way to prepare any breaded, frozen food without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings • Bake frozen or homemade breaded appetizers, potato chips, croutons • Roast nuts, vegetables or seeds without turning • End chute slides baked food directly onto a platter for ease in serving • Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release of foods for easy serving and cleanup • Wide rim for ease in handling

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Crossini Nonstick French Fry Baking Sheet – Chefs Catalog

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 3

After enjoying both of the wonderful appetizers, it was time to try some of the main courses.? The first was called Maui Luau Shrimp and Salmon.? This dish consisted of a beautiful cut of fresh salmon and skewered jumbo shrimp, all brushed with a sweet and spicy glaze and cooked over that wonderful wood grill.? Again, the blends were so perfect that you could taste the smoky flavor of the salmon, the wood flavor that seeped into the shrimp but still pick up the sweetness and a touch of spicy heat from the glaze.? And to add even more taste, it came with grilled pineapple and a wonderful wild rice pilaf.? Great dish! Next came the Maple-Glazed Chicken.? I have to admit that of all dishes served, this was my least favorite.? But that isn’t saying it wasn’t good because it actually was.? This dish consisted of a wood-grilled chicken breast basted with a maple and cherry glaze, served over wild rice pilaf.? Now when I said this wasn’t one of my favorite dishes, it has to do with the glaze.? I love my chicken.? I love it grilled.? But I’m not crazy about adding a sweetness to my chicken.? Now, if the glaze had been on shrimp I would have declared it wonderful.? I do have to tell you that I could actually pick up on both flavors as well as the smoky wood from the chicken.? ?So as you can see,

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Experiencing Red Lobster’s New Menu with Chef Mickler – Part 3

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

The first item served by Chef Mickler from the Red Lobster menu was an appetizer called Wood-Grilled Shrimp Bruschetta .? This is a new item on the menu and when it was first delivered to our table I had my doubts.? Remember I told you I don’t eat raw tomatoes and this dish clearly had just that.? But I was determined to give it a try anyway and boy were my taste buds happy that I did.? This appetizer starts out with a piece of garlic sourdough toast topped with fresh tomatoes, red onions and basil and drizzled with balsamic vinaigrette.? And if that wasn’t enough to make it delicious they went a step further and added wood-grilled shrimp. When I say wood-grilled, Chef Mickler explained that all Red Lobsters have a grill that uses real wood, oak to be specific, not just an open flame.? The wood brings out the natural flavor in seafood and sears in the juices. ? When I took that 1 st bite all doubts of my not liking it due to the tomatoes disappeared.? I really thought that this couldn’t be topped.? Wrong! Next came the Lobster Pizza. ?This isn’t a new dish but one that if you haven’t tried you are really missing out.? Chef Mickler explained that this has been

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Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

Meeting Red Lobster’s Executive Chef Darryl Mickler – Part One

?I first want to tell you a little about Chef Mickler. Chef Mickler is Director of Culinary Development, responsible for leading the Culinary Development Team in developing creative fresh, delicious seafood for national promotions.? Darryl joined Red Lobster in March 2006, bringing with him a wide variety of culinary experiences.? Prior to Red Lobster, Darryl worked at Walt Disney World, where he was Chef de Cuisine and oversaw all banquet menu development at MGM Studios, Animal Kingdom and Walt Disney World Sports and Recreation.? Before Disney, he was a chef at Les Chefs de France, Darryl’s 1883, McGuire’s Irish Pub and Ruby Tuesday.? Darryl has won numerous medals in national and local culinary competitions and in 2005 was the featured chef at The James Beard House in New York City. He has appeared on radio and television cooking demonstrations, including The Food Network’s “Cooking with Kids” and the Discovery Channel’s “Great Chefs, Great Cities.” Now I want to tell you about the real Chef Mickler and some of the people who work with him! When I 1st arrived at Red Lobster for my meeting with the Chef Mickler, I expected to be one of many others in attendance.? Boy was I wrong!? The group consisted of Priscilla Tsai and Kelly Hill, both representatives from Creative Loafing’s Eat My Charlotte , Gwen Poth with Tizzerts Custom Cakery and myself.? We had the pleasure of being entertained and dined by Debra Kanter of Daniel J Edelman Co., Consumer Marketing, Kathy Murphy, Directors of Operations Red Lobster, Erica Jaeger Media and Communications Mgr. Darden – Red Lobster and of course Chef Darryl Mickler himself.? The whole event was wonderful.? We had the pleasure of enjoying some really wonderful dishes created by Chef Mickler and staff, some new and some being reintroduced.? But not only was the food great, so were the people.? I have to say that Chef Mickler was…

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Meeting Red Lobster’s Executive Chef Darryl Mickler – Part One

Romaine Lettuce Wrap

As some of you know, on April 21, 2010 I’ll be a guest on WCNC’s show Charlotte Today.? I plan on making my Pina Colada Salad, found on page 129 of my cookbook Stir, Laugh, Repeat and I’ll also plan to demonstrate how simple Romaine Lettuce Wraps can be.? These wraps are great as appetizers.? If you want a change from that traditional salad at lunch, these are perfect.? You can even make them into a main dish.? It’s all a matter of being creative. The above are: Split carrots with cheese drizzled with Kraft Tuscan House Italian dressing & marinade Deli Ham rolls with Braswell’s Creamy Vidalia Onion dressing Wild Alaska Crab Delight drizzled with Louisiana Cocktail Sauce The 2 smaller wraps are the crab delight cut into pieces showing how they can be used as an appetizer.? Romaine lettuce makes the perfect lettuce wrap.? Due to the spine running down the leaf you have support for your filling while eating.? The leaves have the perfect width for wrapping and/or slicing.? I’ll be making a variety of these wraps for Easter, serving them as appetizers.? I plan on making those pictured above as well as adding tuna, egg salad and a several meats with cheese. Give these wraps a try and I bet you too will be saying? “These are so good, so simple, so attractive and so healthy”.?

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Romaine Lettuce Wrap

Biscuit Cups

This one is just in time for the Holidays. To make Biscuit Cups you will need a can of Pillsbury Grands tube type refrigerated biscuits (size depends on how many cups you are making) and foil. Preheat oven to 350 degrees. Pull out 1 sheet of foil about 25″ long for each cup. Crumple the foil to form 3 1/2″ balls. Slightly flatten one side so it won’t roll around. Place foil balls on a cookie sheet. Separate your biscuits. Roll each biscuit until it becomes about a 5 1/2″ circle. Place one biscuit circle over each foil ball, shaping it gently to fit but don’t let the dough touch the cookie sheet. Bake 15-18 minutes or until golden brown. Carefully remove from foil ball, cool and fill. Filling suggestions – pie filling, chili, thick soups, cooked eggs & breakfast meats, topped with cheese. You can use just about any kind of canned biscuits to make these but the Pillsbury Grands make the 5 1/2″ circles best. Smaller biscuits will work but the crust will be thinner. You can also make smaller foil balls, cut the biscuits in half making smaller cups for appetizers.

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Biscuit Cups

Royal Foodie Joust Winners: Orange, Black and Sugar

Jenn, The Leftover Queen, is busy taking care of Royal duties in San Francisco this weekend and has asked me to step up and help her out with the Royal Foodie Joust winner post.? As always I am so happy to help out a friend! I love the fall, it is one of? my favorite season. Unfortunately living here we really don’t have too much of a fall to speak of.? But I still love the fall ingredients and these ones were awesome.So when Kat, from A Good Appetite , winner of last month’s Joust, sent me her choice of ingredients for this month I was thrilled! Orange – Pumpkin (or anything other orange flesh squash, i.e. butternut, acorn, kabocha) Black – Stout, Porter or other dark colored Beer (if you don’t…

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Royal Foodie Joust Winners: Orange, Black and Sugar

Spinach Cheese Appetizers

I used a coupon to buy what turned out to be some really wonderful spinach cheese appetizers. But even

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Spinach Cheese Appetizers

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