Personal Chef


Thai Salad Rolls

Makes: 12 rolls
 
INGREDIENTS

4 oz. rice stick noodles
12 rice paper wrappers
½ cup julienne cucumber (skin on)
½ cup peeled, shredded carrots
½ cup julienne (cut on the bias) scallions
1 cup fresh herbs … cilantro, mint, basil, chives … use your imagination … use one or a combination of fresh herbs
 
Optional: cooked shrimp (sliced lengthwise) … poached salmon pieces … cooked, shredded chicken … poached lobster pieces … 
 
PROCEDURE

Place rice noodles in heatproof bowl. Cover with boiling water. Let stand for 10 minutes, or until softened. Drain and set aside.
 
In a separate heatproof bowl, pour more boiling water into bowl. Dip one rice paper wrapper into hot water to soften. Remove and place between two damp towels to soften for one minute. Lay a small amount of each ingredient on the wrapper; fold the ends in and wrap. Slice into serving pieces. Serve with sweet chili dipping sauce or your favorite Asian condiments. 

 

Chicken Satay with Peanut Sauce

INGREDIENTS
 
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
 
PROCEDURE
 
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
 
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
 
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

 

Pad Thai with Shrimp and Tofu

Makes: 6 Servings
 
INGREDIENTS
 
8 ounces dried rice noodles (“rice stick”)
1 tablespoon grapeseed oil
1 clove garlic, minced
2 shallots, minced
2 tablespoons roasted chile paste
3 tablespoons each fish sauce, lime juice, rice wine vinegar
1 tablespoon tamarind paste
2 tablespoons dark brown sugar
1 dozen raw, deveined, peeled shrimp
2 eggs, lightly beaten
6 ounces firm tofu, crumbled or cut into ½” cubes
1 cup bean sprouts
½ cup peanuts, finely chopped
½ cup cilantro leaves
Lime wedges, shredded red cabbage for garnish
 
PROCEDURE
 
In a large bowl, soak the noodles in cold water for 1 hour or warm water for 30 minutes. Drain.
 
In a small bowl, combine the chile paste, fish sauce, lime juice, rice wine vinegar, tamarind paste and sugar.  Mix well.
 
In a large skillet, heat grapeseed oil and sauté the garlic and shallot until translucent, about 3 minutes.  Add the liquid mixture and stir. Add shrimp and sauté. Toss in noodles and mix well. Add the eggs and stir fry until set. Add the tofu and heat through, stirring gently. Add half the bean sprouts, half the peanuts and half the cilantro. Toss well and transfer to a platter. Garnish with the remaining bean sprouts, peanuts and cilantro and add lime wedges and shredded red cabbage, if desired.


Ann Marie’s 50th Birthday Party Menu

 

Passed Hors d’oeuvres
 
Tarts de provence with caramelized onion, bleu cheese and thyme
 
Smoked salmon on dilled lemon zest scone
 
Silver dollar crab cakes with zesty three pepper aioli
 
Bacon wrapped dates with goat cheese
 
Dinner
 
Amuse Bouche
Grilled bosc pears and prosciutto with balsamic glaze and arugula
 
First Course – Soup

Potato Leek
 
Second Course – Salad

Salad nicoise towers
 
Intermezzo

Champagne Ice
 
Entrée

Filet mignon with Roquefort and French onion relish
Truffled potatoes anna
Sautéed spinach with lemon zest and pinenuts
 
Cheese Course

Warm brie in puff pastry with apricot confit and almonds
 
Dessert

Trio – bananas foster and chocolate mousse

 

Chocolate Mousse

Makes: 4-6 Servings
 
INGREDIENTS
 
8 oz. semi or bittersweet chocolate
4 tablespoons unsalted butter
5 eggs, separated
2 tablespoons Grand Marnier or other liqueur
6 tablespoons sugar
¾ cup heavy whipping cream
 
PROCEDURE
 
Place the chocolate and butter in a double boiler (or bowl set over barely simmering water) and allow to melt, stirring until smooth.
 
Remove from heat and whisk the egg yolks into chocolate and butter — one at a time — and then whisk in liqueur.
 
In a separate bowl, beat the egg whites until foamy, gradually adding the sugar. Continue whipping until soft peaks form.
 
In a separate bowl, beat whipping cream to soft peaks.
 
Gently fold alternating batches of egg whites and whip cream into chocolate mixture being careful not to over process or “beat.” Transfer to serving glasses and chill for at least 2 hours before serving.

Last of Summer Dinner Menu … Patio Party on the Mansion Grounds

Amuse Bouche

Champagne and caviar
1996 Joseph Perrier Brut Champagne

1st course

Irish organic tuna tartare tower
28 year old balsamic reduction, avocado, McWethy hydroponic tomatoes
2003 Moreaux Sancerre “Les Bouffants”

2nd course

Seared diver sea scallop
Goat cheese polenta, sweet pea sauce, micro greens
2003 Hartford Court “Three Jacks” Russian River Chardonnay

3rd course

Seared Hudson Valley foie gras,
Caramelized apple hash, maple ginger syrup
1999 Ch. Rieussec 1er Cru Sauternes

4th course

Dijon crusted New Zealand lamb rack
Truffle whipped potatoes, shiraz reduction
2002 Robertson “No. 1 Constitution Road” Shiraz – S. Africa

5th course

A selection of fine Spanish cheeses, grapes, nut bread, quince jelly
Delaforce “His Eminence’s Choice” 10 Year Tawny Port

Dessert

Warm chocolate soufflé
Berry mint salad
NV Elio Perrone “Bigaro” – Piemonte

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