Spinach-Pecan Pesto Sauce
8 cups spinach
8 cups basil
1/2 cup garlic
1/2 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 cup pecans
1 to 1 1/2 cups olive oil
1 oz lemon juice
Method
Pulse spinach & basil in food processor with 1/2 of the oil & all of the lemon juice. Add the garlic, cheese & pecans. Once lightly chopped, turn the machine on low and add the remainder of the oil until smooth.
Use on pasta, oven-baked chicken breast or grilled swordfish steaks.
Mustard-Vinegar Based Sauce
Yield: 2 cups
1/4 cup Heinz ketchup
1/2 cup French's yellow mustard
6 oz light brown sugar
2 oz apple cider vinegar
1 medium onion diced fine
2 cloves of garlic, minced
1 tsp ancho chili pepper powder
1 pinch of salt and pepper
Method
Saute onion & garlic in 2 tbl. of canola oil. Place remainder of items in a sauce pot and mix over low heat. Reduce by 1/2. Puree in a blender.
Good for pulled pork, pork chops or grilled chicken.
Introducing: Heather's Bakery, a service of Chef for the Day.
Imagine fresh baked cakes, pies, pastries, muffins, scones, cookies and breakfast items for holidays or any occasion.
Heather's Bakery Basket
($125 per 50 Pieces)
Assorted Mini Pastries
Fruit Tarts
Jelly Rolls
Chocolate Rolls
Key Lime Tartlets
Lemon Bars
Baklava
Chocolate Truffles
Assorted Candies
Continental
($10 per Dozen)
Scones: Lemon Poppy Seed, Blueberry, Raspberry White Chocolate, Jam-filled
Muffins: Blueberry, Cranberry-walnut, Triple-berry, Banana-walnut, French Breakfast, Lemon, Bran, Pumpkin, Chocolate Chip
Cakes and Pies
($45 Each)
Celebration Cakes
German Chocolate Cake
Black Forest Cake
Key Lime Pie
Chocolate Peanut Butter Pie
Apple Pie
Holiday Pies
Banana Cream Pie
Chocolate Silk
Coconut Cream
Coconut Custard
Blueberry Pie
Strawberry Rhubarb
Personal chef for home meals, interactive cooking classes, catering, private intimate dinners and restaurant consulting.
Service Area:
Lee, Collier and Charlotte Counties
Cities:
Naples, Port Royal, Bonita Springs, Estero, Ft. Myers, Cape Coral, Punta Gorda, Port Charlotte North Port and Venice
Yield: 24 crab cakes, 2oz each
1lb blue claw crab meat
1lb special crab meat
1/4 diced red pepper
1/4 diced poblano pepper
1/4 diced red onion
1/2 bunch chopped scallions/green onion
1 tsp minced garlic
1/2 to 1 1/2 cups +/- mayonnaise
1/4 cup lemon juice
1 tsp Dijon mustard
1 tsp old bay seasoning
1 tsp white pepper
1 tsp blackened Cajun seasoning
1/2 cup +/- Ritz crackers
ground in food processor
Method
Drain & press crab meat. Mix all ingredients well by hand. Add ground crackers to bind.
8 cups basil
1/2 cup garlic
1/2 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 cup pecans
1 to 1 1/2 cups olive oil
1 oz lemon juice
Method
Pulse spinach & basil in food processor with 1/2 of the oil & all of the lemon juice. Add the garlic, cheese & pecans. Once lightly chopped, turn the machine on low and add the remainder of the oil until smooth.
Use on pasta, oven-baked chicken breast or grilled swordfish steaks.
Carolina Barbeque Sauce
Mustard-Vinegar Based Sauce
Yield: 2 cups
1/4 cup Heinz ketchup
1/2 cup French's yellow mustard
6 oz light brown sugar
2 oz apple cider vinegar
1 medium onion diced fine
2 cloves of garlic, minced
1 tsp ancho chili pepper powder
1 pinch of salt and pepper
Method
Saute onion & garlic in 2 tbl. of canola oil. Place remainder of items in a sauce pot and mix over low heat. Reduce by 1/2. Puree in a blender.
Good for pulled pork, pork chops or grilled chicken.
Heather's Bakery
Introducing: Heather's Bakery, a service of Chef for the Day.
Imagine fresh baked cakes, pies, pastries, muffins, scones, cookies and breakfast items for holidays or any occasion.
Heather's Bakery Basket
($125 per 50 Pieces)
Assorted Mini Pastries
Fruit Tarts
Jelly Rolls
Chocolate Rolls
Key Lime Tartlets
Lemon Bars
Baklava
Chocolate Truffles
Assorted Candies
Continental
($10 per Dozen)
Scones: Lemon Poppy Seed, Blueberry, Raspberry White Chocolate, Jam-filled
Muffins: Blueberry, Cranberry-walnut, Triple-berry, Banana-walnut, French Breakfast, Lemon, Bran, Pumpkin, Chocolate Chip
Cakes and Pies
($45 Each)
Celebration Cakes
German Chocolate Cake
Black Forest Cake
Key Lime Pie
Chocolate Peanut Butter Pie
Apple Pie
Holiday Pies
Banana Cream Pie
Chocolate Silk
Coconut Cream
Coconut Custard
Blueberry Pie
Strawberry Rhubarb
Chef for the Day Services
Personal chef for home meals, interactive cooking classes, catering, private intimate dinners and restaurant consulting.
Service Area:
Lee, Collier and Charlotte Counties
Cities:
Naples, Port Royal, Bonita Springs, Estero, Ft. Myers, Cape Coral, Punta Gorda, Port Charlotte North Port and Venice
Rum Runner Crab Cakes
Yield: 24 crab cakes, 2oz each
1lb blue claw crab meat
1lb special crab meat
1/4 diced red pepper
1/4 diced poblano pepper
1/4 diced red onion
1/2 bunch chopped scallions/green onion
1 tsp minced garlic
1/2 to 1 1/2 cups +/- mayonnaise
1/4 cup lemon juice
1 tsp Dijon mustard
1 tsp old bay seasoning
1 tsp white pepper
1 tsp blackened Cajun seasoning
1/2 cup +/- Ritz crackers
ground in food processor
Method
Drain & press crab meat. Mix all ingredients well by hand. Add ground crackers to bind.
Labels: baked goods, barbeque sauce, Cape Coral, chicken, crab, creative catering, fine dining, Florida, Fort Meyers, pesto, pork, spinach
posted by Laurie Mann at
5:33 AM
