Washingtons’ Chukar Cherry Salsa

This fresh Tart Chukar Cherry Salsa can be served with corn chips or over cream cheese with crackers.

Ingredients

1 29.5 Ounce jar of locally grown  Chukar Cherry brand Sour Cherry Pie/Cobbler Filling. In a pinch, you can substitute an equal amount of unsweetened tart cherry pie filling, just add a little more lime juice to taste.
½-3/4 Jalapeno pepper seeds and ribs removed and diced. Set the seeds and ribs aside and add if you want more heat
½ Red onion cut into eights
4 Cloves of garlic roughly sliced
4 Tbs cider vinegar
Juice of ½ lime
¼-½ Cup fresh cilantro roughly chopped
Pinch of sea salt

Instructions

Pour entire contents of the cobbler filling into a large enough bowl, set aside.
Place the garlic, lime juice, jalapeno salt and vinegar in a food processor and run it until the garlic is fully incorporated. If you like your cilantro very fine you can […]

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By |July 30th, 2014|Categories: Appetizer, Recipes, Savor|Tags: , , , , , , |0 Comments

Cirque Du Soliel’s TOTEM Thai Curry Mussels

This recipe for Thai Curry Mussels is a colorful favorite of the Cirque Du Soliel artists and staff of the current traveling company of TOTEM. Kitchen Manager Mia Messier serves 200 to 250 meals a day each week to the traveling show’s 120 artists, staff and  families of artists. Her repertoire includes cuisine and favorite dishes from the many cultures  that make up the show.  The day we visited, she served several entrees for lunch, one of which was a  delicious fresh mussel dish, Thai Curry Mussels. Serve by itself or with  rice or over pasta.

Thai Curry Mussels

Ingredients:

2 tablespoons  peanut oil

1 stalk lemongrass, crushed

3 tablespoons Thai red curry paste

1 tablespoon chicken base

1 can unsweetened coconut milk-do not shake the can

2 tablespoons fish sauce (Squid brand is best)

2 tablespoons fresh lime juice

2 1/2 pounds mussels, de-bearded and scrubbed

1 tablespoon palm sugar […]

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By |July 20th, 2014|Categories: Chefs, Food & Wine Discoveries, Main Course, Recipes, Savor|Tags: , , , , , |0 Comments

Ka’anapali Fresh Festival Birthplace of the Dragonberry Bomb Cocktail

The third annual Ka’anapali Fresh  Festival  on Maui’s Western coast is coming up August 29-31, 2014 on the beach and different hotel venues in  this  famed resort area.  Join the Ka’anapali Resort Association for  three days and nights of locally-sourced food, a celebration of farms and fishermen, local products, local chefs and Hawaiian culture and music. And yes, wine and signature cocktails too. Stay in one of Ka’anapali’s fine hotels and condos, you may book a room  and purchase tickets online for the festival events.

Why not celebrate  right now with this Dragonberry Bomb?

There will be gala dinners and events featuring Ka’anapali’s best chefs, Hawaiian musicians and hula, local farmers and fishermen and a cultural event  with the arrival of the new double -hulled sailing canoe at the beach for  the sunset opening of the three day event.  Mixology class happens again this year  and […]

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Pimento Cheese Spread ala Central in Montgomery Ala.

Southern food has a style all it’s own. Take the ubiquitous Pimento Cheese spread you might find on most southern tables.  It screams fun in all it’s cheesy  goodness with flecks of pepper just begging to be but on a cracker. And just like the people and the atmosphere in Montgomery , Alabama, good Southern food is friendly, comforting and most of all just really fun.

I was lucky enough to have dinner at Central Restaurant in downtown Montgomery, Alabama. Montgomery is realizing a renaissance; old abandoned buildings are being re-purposed with galleries, outdoor cafes, and casual and fine dining. Central is conveniently located just across the street from the Renaissance Montgomery Hotel and Spa,  a hotel I will cover at a later date.

Speaking with Executive Chef Leo Maurelli III of Central, he mentioned that “I don’t do farm to table, this goes back to my […]

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Bluegrass and Bourbon: Celebrate Kentucky’s Inspirited Keeneland with a Mint Julep

Lexington Kentucky is home to a unique and special place, Mecca for horse racing and training called Keeneland. Perceived today as a top brand in the Thoroughbred horse racing business with a storied history, traditions and a bright future, Keeneland was named a National Historic Landmark in 1986. Open the public to watch the horses work out on the track in the morning 6-10 AM, to public viewing on auction days, and to race fans for the races.

Also open to the public is The Keeneland Library, established in 1939 contains one of the largest repositories of volumes on the Thoroughbred and includes articles, books, images and auction recordings and is also open to the public weekdays from 8:30 AM to 4:30 PM. You can research bloodlines, learn of keen lad’s history, see silver and crystal trophies, Man O’War’s shoes […]

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By |June 1st, 2014|Categories: Cocktails, Kentucky, Recipes, Sip|Tags: , , , , |0 Comments

Kalua Pig Recipe Hawaii Plantation Food Favorite

Image  and article by Kurt Winner
This is an easy crock pot version that anyone can make. Kalua pig is the whole pig that is cooked in a pit in the ground known as an Imu. This dish is traditionally served at Luaus, family gatherings and special occasions such as graduations, and birthdays. Local families in Hawaii also make quick version with premade Kalua pork, but here we do a better version from scratch using a crock pot/slow cooker.
Ingredients:
3-4 lb pork loin roast or pork shoulder
1 large onion sliced
4 plus cups beef stock
4 plus cups chicken stock
1 medium cabbage roughly chopped
¼ teaspoon of liquid smoke
2-3 Tbs extra virgin olive oil
Hawaiian salt to taste
Soy sauce to taste

Directions:
Place the pork in a slow cooker with the beef and chicken stock. Use enough stock here to fully cover the pork roast. Cover […]

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By |April 1st, 2014|Categories: Main Course, Recipes, Savor|Tags: , , |1 Comment

Half Moon Bay Resort Jamaica’s Exec Chef Sowa’s Coconut Poached Grouper with Lobster Medallions

One of my new chef friends is Executive Chef Steve Sowa of the Half Moon Bay Resort in Jamaica. He is fun to be around, very open and supremely talented.  With an assortment of  restaurants on property ranging from Caribbean (Pepperpot) , Italian (Il Giardino), International with a Caribe twist (Seagrape Terrace) and signature fine dining (Sugar Mill) and catering to international stars, royalty and business leaders the world over, he obviously knows his stuff.  I love sitting outdoors at the more casual  Seagrape Terrace,  a whisper  away from the waters edge under trees stuffed with glowing twinkle lights, nibbling on any of his creations.  Seagrape is  a welcome  spot for  dining  all day but at night with the  addition of a band  it surprises.  One night after a  leisurely dinner we  ended up joining a conga line lead by a countess wearing a chocker of  baroque pearls  and no […]

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By |April 1st, 2014|Categories: Chefs, Main Course, Recipes, Savor|Tags: , , , , , |1 Comment

April Fools Recipe Gaby at Sofitel NYC Will Not be Serving

Call me obtuse or a fool, but I had no idea the French celebrate April Fool’s Day. Indeed  many cultures celebrate a  “fools day” by playing pranks on one another. Some of these celebrations do happen on the first day of April, but some are in celebration of a new year depending on where it falls on their calendar. In the middle ages the new year was celebrated in some areas on April 1 or near  that  date rather than January 1 when  most of the European  world was still  asleep under a blanket of snow.  I suppose the birth of  the northern hemisphere’ s Spring when some of the world awakens might be a proper way to think of a new year as it certainly is time to celebrate and  throw the cloak of winter off completely.  In  France and some European French speaking […]

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By |April 1st, 2014|Categories: Recipes, Savor|Tags: , , , |0 Comments

Lavender Crusted Lamb Chops Recipe by Chef Abad of Sofitel San Francisco Bay

Lavender Crusted Lamb Chops

Elegant and savory, Sofitel SFO’s signature lavender is used in this entrée to create a lush and delectable feast for the senses.

Author: Chef Abad of Sofitel San Francisco Bay
Recipe Type: Entree
Cuisine: French- California Cuisine
Serves: 4
 

Ingredients

Crusted Lamb
4 10 oz Sonoma Rambouillet rack of Lamb French cut
2 oz Herbes de Provence
1 oz fresh chopped lavender
4 oz bread crumbs
7 oz unsalted butter
A pinch of salt and pepper
1 garlic clove whole
1 spring of thyme and rosemary
Herb Quinoa
1 lb quinoa
½ bunch of flat leaf parsley, chopped
½ bunch of chives chopped
4 tablespoons of virgin olive oil
2 bay leaf
2 springs of thyme
1 lb toy box carrots cooked
1 lb organic parsnip
7 oz organic baby turnip
Truffle Rosemary Sauce
1 qt DEMI GLACE ( beef and red wine sauce base available at specialty store)
4 oz chopped carrots
8 oz chopped yellow onions
4 oz chopped celery
1 garlic clove
1 litter Sonoma […]

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By |January 27th, 2014|Categories: Main Course, Recipes, Savor|Tags: , , |0 Comments

Most Luxurious Honey Pecan Pie Uses Bourbon Vanilla

Found this most luxurious Honey Pecan Pie in a very old cookbook by farmers’ wives. It was said to be a State Fair winner. Rich and dense, make sure to use light corn syrup or it will be too sweet. The tricks are: beating the eggs for 5 minutes before adding to filling, using the bourbon vanilla aged in bourbon barrels in Kentucky from Bourbon Barrel Foods. Also I blast the weighted and fork-pricked  empty pie shell  at 425 degrees for 5-8 minutes, before adding filling and baking, to harden off the crust to prevent a soggy bottom, especially a homemade crust. You have to make a pie shell rim protector out of foil to keep from darkening  and burning the edges while the center bakes.

Honey Pecan Pie

Ingredients:

3 eggs, beaten

3/4  cup granulated sugar
4  tablespoons butter, softened
1/2  teaspoon salt
1  teaspoon Bourbon Barrel Foods- vanilla […]

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By |January 23rd, 2014|Categories: Desserts, Recipes, Savor|Tags: , , |0 Comments