April 22.2014 – Buffalo chicken blue cheese cornbread casserole by Rachael Ray

Hosted & produced by Barbara J Nosek

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Rachael says, “This casserole is so easy and marries the flavors of Buffalo chicken wings with cornbread-hot and sweet!”

4 servings

3 T extra virgin olive oil, divided  4 boneless skinless chicken thighs, cut into bite-sized pieces  Salt and freshly ground black pepper  1 med onion, 2 carrots, 2 stalks celery, all chopped into bite-sized pieces  2 cloves garlic, grated  3 T butter  3 T flour  2 c chicken stock  1/4 c hot sauce (add more if you want more of a kick!)  1 box cornbread mix, such as Jiffy brand  1 egg  1/2 c blue cheese crumbles

Preheat oven to 375º F.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T. Add the chopped chicken chunks, season with salt & pepper and sauté until golden brown, about 5 min.  Remove chicken from skillet and reserve on a plate.

Return the skillet to med-hi heat and add another turn of the pan of EVOO, about 1 T.  Add the onion, carrot, celery and garlic, season with salt & pepper, and cook, stirring occasionally, until the vegetables are tender, 5-6 min.

When the veggies are tender, push them all to the edge of the pan and add the butter to the skillet.  Sprinkle the flour over the melted butter and cook for about 1 min.  Add the stock and hot sauce to the pan and stir to combine.  Bring up to a bubble, add the chicken back to the pan, season with salt & pepper, and simmer the sauce until thickened, 2-3 min.

While the sauce is simmering, in a med mixing bowl, prepare the cornbread according to pkg directions, using water as the liquid and folding in the blue cheese crumbles.

Transfer the buffalo chicken mixture to a casserole dish and drop the blue cheese cornbread batter on top in spoonfuls.  Pop the casserole into the oven and bake until the cornbread is golden brown and filling is bubbling, about 20 min.

Click for more information . . .

Rachael Ray  Rach’s cookbooks on Amazon  Blue cheese selections in our Cheese Shop

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Tune in for our next post on Friday

April 18.2014 – Celeb’s cookbook for kids, new celeb place tc, new online cheese store

Hosted & produced by Barbara J Nosek

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The good news is . . . latest surveys show a decrease in childhood obesity. The even better news is that a celebrated chef has just published a cookbook thatDucasse, Alain - headshsot can give this trend a big boost.

Multi-Michelin-starred  chef Alain Ducasse, whose dedication to healthful eating, has already been showcased in his best-sellling book “Alain Ducasse Naure,” has now published “Alain Ducasse Cooking
for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food.” In it he ”rediscovers the pleasures of preparing simple, locally sourced, natural food for children, from ages 6 months to 3 years.”

For these preps, meat takes a back seat while veggies, fruits and grains reign supreme. Celeb-level cooking tips pop in at regular intervals. Lots of illustrations too.

At this writing, prices on Amazon range from $12.36 to a collectible version at $32.95.

Click for more information . . .

Alain Ducasse  “Cooking for Kids”  All Ducasse books on Amazzon

Celeb Chef Bookstore

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Back in my Chicago days, Spiaggia was one of my most favored restaurants. In the years since, chef/partner Tony Mantuano has gathered honors galore, include a prestigious Beard award, four stars for Spiaggia, champ status on Bravo’s Top Chef Masters, and most recently cooking for Michelle ObamaMantuano, Tony - headshot though as it turns out, not for the first time.

He’s also expanded well beyond his flagship. In Chicago he helms Terzo Piano at The Modern Wing of the Art Institute of Chicago and the neighborhood pizzeria Bar Toma, in Kenosha {his hometown} the classic Italian restaurant Mangia Trattoria, and in South Beach the “casual elegant” Bar Lorenzo.

Image CaptionAnd here’s what’s next. Chef Mantuano’s very first American restaurant, right in Chicago, called River Roast.

The first part of the name refers to its siting on the banks of the Chicago River {and woohoo for that – never could figure out why more restaurants didn’t take advantage of the opp to locate riverside or lakeside}. And the second part telegraphs the tasty fact that the centerpiece of the menu is whole roasted chicken, fish and beef.

The restaurant along with its two bars is scheduled to open this summer at 315 N. LaSalle. Booking for private events already being accepted, 312.527.1417.

Click for more information . . .

Spiaggia  on Twitter: @TonyMantuano 

Cookbooks by Tony & Cathy Mantuano

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Have you discovered it yet??? Our new Cheese Shop means a great array of cheese – individual, packaged, gift packed – is just a click or so away. As withProduct Details our other food & beverage shops, you can start customizing your search right on our page, and then further narrow your selection on the Amazon page.

You can follow your preference for ethnic arrangements, gift formats, type of cheese, brand, price and specialties. Featured items include gourmet gift baskets, spicy cheese, scary cheese, assortments with cheese boards, and cheese of the month offers with various time frames.

Click for more information . . .

Online cheese store  Gift basket shown

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Tune in Tue for a Buffalo Chicken & Blue Cheese Cornbread Casserole recipe by Rachael Ray

 

April 15.2014 – Smoked Salmon Potato Hash with Poached Eggs & Caviar by Emeril Lagasse

Hosted & produced by Barbara J Nosek

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An easy and elegant dish for Easter morn – it’s Emeril so there’s lots of flavorful ingredients, but don’t be scared because they go together in a flash – from “Emeril’s New Orleans Cooking”

Serves 4

1 c peeled & quartered potatoes, boiled until firm-tender {about 5-8 min}, and drained  1 lb {2 cups} coarsely chopped smoked salmon 2 T minced shallots  1 t minced garlic  1 t capers, drained  1 T Dijon mustard  1 T chopped fresh parsley  1 T Emeril’s Creole Seasoning {see Notes}  1/2 t salt  10 turns freshly ground black pepper  2 t freshly squeezed lemon juice  1 large egg  2 T half & half  2 T olive oil  4 Perfect Poached Eggs {see Notes}  2 oz fresh red salmon caviar

Turn the potatoes onto a clean surface and mince them, then place in a large bowl and add all the remaining ingredients except the poached eggs and caviar, and blend with a spoon. Makes 3 cups {packed}.

Heat the oil in a large skillet over high heat. Turn the salmon mixture into the skillet and saute, shaking and flipping the skillet, until heated through, about 6 min.

Place 3/4 cup of the hash on each of 4 dinner plates. Top with a poached egg, and add 1 teaspoon caviar to the top of each egg.

Notes . . . find Emeril’s Creole Seasoning and Perfect Poached Eggs in our recipes . . . Emeril notes that this prep makes a soft hash, but if you would prefer it crisp, “cut the frying oil from 2 tablespoons to 1 and use a nonstick skillet”

Click for more information . . .

Emeril Lagasse  “Emeril’s New Orleans Cooking”  Recipe Index

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Tune in for our next post on Friday

April 11 – New Puck cookbook, celeb kids class in LV, cakes & cookies galore

Hosted & produced by Barbara J Nosek

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Puck fans already know the world renowned chef has a fine gift for combining tasty and healthy. Now we can all see how he does in in his new cookbook, “Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy ExercisesPuck, Wolfgang - WP Makes It Healthy for a Better Life.”

And for the so-inclined, there are also “easy exercise moves to help readers lose weight and feel energetic.” This area features the food and fitness plan that chef Puck used to go from being out of shape to healthily in shape . .  and that happily also lets you “indulge a little.”

Within these pages you’ll find over 100 recipes, dishes for every meal, snacks and desserts, plus some ethnic takes. At this writing pricing on Amazon is $19.16-$27, Kindle $14.99.

Click for more information . . .

Wolfgang Puck  “Wolfgang Puck Makes It Healthy”

Celeb chef book store

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Celeb chef Megan Romano is offering a hands-on decorating class for children this month at her acclaimed Chocolate and Spice bakery and cafe. Fun is on the menu as kids “release their creativity and add some Easter pizzazz to small individual cakes and cookie lollipops.” Romano, Megan - Easter cookie decorating  for kids

The $25 class takes place April 15, 4p-5p, and includes an afternoon snack and beverage courtesy of the bakery. Parents must be present for the duration of the session. Sign up with an email to chef Megan at the address below.

Also stop by anytime this month for Easter-themed cupcakes ($3.75 each), sugar cookies ($3.25 each, $3.00 for 10 or more), pastel-colored French macaroons and Rice Krispy treats (5 for $10, and $3.00 each, respectively), Easter bread 8” Bundt-style mold ($12) and much more. Open Mon-Saturday, 7a -6p, at 7293 W Sahara {at Tenaya}, in Las Vegas,  702.527.7772.

Click for more information . . .

megan@chocolatenspice.com  chocolatenspice.com

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And here’s another big treat for your sweet tooth. Our popular Chocolate Shop  just added links that let you connect to cakes, cupcakes and cookies in many delectable varieties. The main page for each lets you customize your selection to find just the right dessert for a holiday or any day.

Accessories too!

Just some examples {prices as of this writing}: Chocolate Mousse Torte Happy Birthday Cake, $39.99 {shown} . . . Wilton Easter Bunny cupcake decorating kit {for 6}, $10.17 . . . Cookie & Brownie Gift Collection, $22.95.

Click for more information . . .

Choc Mousse Torte  Wilton kit   

Cookie & Brownie Collection  Chocolate Shop

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Tune in Tue for a savory egg dish by Emeril – great for Easter morning!

 

April 8 – Signature Chopped Salad by Certified Master Chef Gustav Mauler

Hosted & produced by Barbara J Nosek

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Oh my this is good, and easy to see why it’s one of the centerpiece dishes at chef Mauler’s long-favorite Spiedini in the beautiful JW Marriott in northwest Las Vegas

Serves 8

2 heads Romaine Lettuce (outer leavers removed) chiffonade, thinly sliced  2 corn on the cob (cooked for 5 minutes & nicely charred or grilled at the outside, remove kernels from husk)  ¼ c carrots, finely diced  ¼ c zucchini, finely diced  ½ c tomato, finely diced  8 slices bacon (cooked crisp & finely chopped)  3/4 c  Russian dressing  4 ripe avocados, pitted and scored  2 potatoes, cut in fine julienne strips, fry crispyMauler, Gustav - chopped salad

You’ll also need eight 4” ring molds 2” deep

Mix romaine with ½ cup Russian dressing, and place in ring mold- first layer. Mix chopped vegetables & corn kernels with ¼ cup Russian dressing- 2nd layer. Sprinkle with bacon – 3rd layer.

Spoon ½ avocado on top of each salad, and spread out evenly. Top with crispy potato straws. 

Click for more information . . .

Gustav Mauler  Spiedini  Recipe Index

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Tune in Friday for new Puck cookbook, celeb kids class in LV, cakes/cupcakes/cookies galore

April 4 – Chat with a master, take a seat at this table?, savings!

Hosted & produced by Barbara J Nosek

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Some years back Certified Master Chef Gustav Mauler packed up his platinum-plated Strip creds and opened a spectacular restaurant in the northwest part of the valley. And loyalists and newbies alike have been trekking there ever since.

His Spiedini, where a treasure trove of Italian and other delectable specialties are served from 5p nightly, makes its home in the beautiful JW Marriott. We chatted recently with the as personable as he is talented chef Mauler . . .

  Your food is just so good we always hope you’ll keep all the classics, but have there been any recent menu additions? Our regulars love the classics – Lobster Ravioli, Osso Buc, Halibut and Chicken Parmigiana.  The new ones – as a starter our Roasted Beet Salad with Candied Walnuts, BlueMauler, Gustav - headshot Cheese Crumbles, Organic Greens and Sherry Vinaigrette.  As an entrée – Pork Tenderloin Wrapped with Prosciutto

  Interestingly, your awesome side dishes also include grilled shrimp and chicken. But I’m guess one of the top sellers is my personal fave, the parmesan fries. The parmesan fries are always popular even with the children.

  Wondering, are you encountering more instances of special dietary needs, and if so which ones are you able to easily accommodate?  Quite a bit of special dietary requests for gluten and lactose free as well as vegan.  We carry rice pasta or our risottos are also great for gluten free.  Most of the dishes are cooked to order so we can accommodate just about any dietary requests. 

  Is all this good stuff also available for special events in your private dining room or on the beautiful patio overlooking the hotel’s lovely water features?   The menu in the private dining room is a reflection of the best dishes on the menu.  We have a banquet package with 8 different menu options which a lot of the favorites are included in these but if not we can always customize their menu. We hold private events on both the patio and our private room. 

 What is the schedule for your wine dinners? Our monthly wine dinners
are every fourth Tuesday of the month at 6:30pm featuring a four course dinner paired with our winery choice that month.  Our April wine dinner features
Spiedini Ristorantethe Wagner Family of Wines out of Napa Valley.  We start off with a Sweet Corn Chowder with a Rock Shrimp Fritter paired with Mer Soleil Chardonnay, Unoaked “Silver.”  For the second course, Duck Confit Risotto with Blue Cheese  Crumble & Crispy Shallots paired with Meiomi Pinot Noir.  For the main course, Conundrum California Red Wine paired with Chateaubriand of Beef, Roma Tomato filled with Creamed Spinach and Roasted Potatoes and lastly to end everything sweetly, we have a Nutella Chocolate Bread Pudding with Chef’s Selection Dessert Wine. 

  And finally, I know you were taking a “green” approach to your restaurant long before it was on the national agenda, and I’m sure that’s still the case? We continue to be green in every area we can.

Click for more information . . .

Gustav Mauler  Spiedini

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Great opp.  The National Restaurant Association  will present the “Near-Chef Experience” exclusively for NRA Show 2014 attendees. Each day from March 17 through March 29, the NRA will select “two lucky attendees to experience the annual trade show’s World Culinary Showcase from an exclusive chef’s table onstage.”

Already registered attendees will be re-entered each day until the end of the sweepstakes. The winners will be chosen via a random drawing and notified by a member of the NRA.  In order to win a seat on the Culinary Showcase stage, guests must be owners or employees of a restaurant or foodservice operation and be registered to attend the show.

The Near-Chef Experience contest line-up includes such culinary luminaries as Robert Irvine, David Burke, Ming Tsai, Duff Goldman, Rick Bayless, and more. The NRA Show 2014 will be held May 17–20 at Chicago’s McCormick Place.

Click for more information . . .

Near-Chef Experience  National Restaurant Association  NRA Show

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Have you discovered it??? Our new online store lets you easy-shop for some great prices on  kitchen appliances and furniture.

Just a few examples featured on Amazon: Emeril’s stainless steel digital immersion deep fryer, list $199.99, here $134.99 or less {shown} . . . Thermoelectric beer dispenser with two Libby 16 oz beer mugs, list $625.95, here $164.99 . . . Cuisinart Pro-Classic 7-cup food processor, list $180, here $99 [other great Cuisinart deals on this page too}.

Click for more information . . .

Emeril’s deep fryer  beer dispenser  Cuisinart food processor

Save on Kitchen Appliances & Furniture page

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Tune in Tue for the coveted recipe for chef Gustav Mauler’s signature chopped salad

 

 

 

April 1 – Strawberry Fool by Sunny Anderson, featured on her Food Network show, “Cooking for Real”

Hosted & produced by Barbara J Nosek

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Here’s a great way to make a fool – not of yourself but – for yourself, and for others too because this make a big and beautiful bowl-ful.

4 to 6 servings

2 pints strawberries, hulled and sliced  2 T orange juice ♦ 1/2 c sugar  For the Whipped Cream: 2 c heavy cream, have very cold or in ice bath  1 T honey  1 t sugar  1/2 t vanilla extract Plus 8 cinnamon graham crackers, broken into planks

In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.Sunny's Strawberry Fool

In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.

Remove the strawberries from the bowl with a slotted spoon and with a rubber spatula, gently fold them into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or served separately to use as scoops.

Click for more information . . .

Sunny Anderson  Food Network CCC Recipe Index

Her cookbook “Sunny Anderson: Easy Food for Real Life” on Amazon

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Tune in Friday for our chat with a Certified Master Chef

March 28.2014 – Mina in the spotlight, super salmon, save on kitchen items

Hosted & produced by Barbara J Nosek

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Michael Mina was recently interviewed in the prestigious industry publication, Restaurant Hospitality, which noted that since the magazine had presented chef Mina with the Michael Melman award in 2009, “his SanMina, Michael - headshot Francisco-based company has grown to 18-plus restaurants around the country, including his most recent, Michael Mina 74 at the Fontainbleau in Miami Beach {shown below}.

I found his answer particularly interesting to a question about his seemingly odd location strategy, his empire reaching into CA, NV, MD, AZ and WY. Mina replied that his relationship with hotel brands is a
strong factor, but also, “We tend to gravitate toward Mina, Michael - food shotregions where the culinary landscape is thriving or on the brink of a renaissance – from San Francisco’s renowned culinary scene to places like Jackson Hole and Baltimore, where the food scene is really just beginning.”

He was also asked his menus from venue to venue and if his cooking can translate anywhere in the U.S. Mina focused on the fact that the Miami restaurant is a culmination of all his Mina, Michael - Michael Mina 74, Miama - exterior travel experiences resulting in a great mix of global influences.

That Q&A reminded me of a question I had asked chef Mina about his penchant for populating his empire with a variety of formats, fine dining steak or fish houses, taverns & pubs & bars, even a Japanese establishment. His perfect answer: It’s all ingredients and technique. The mark of a master.

And this is cool. Enter the Mina wine club photo contest and win a $250 wine credit. Details at the link below.

Click for more information . . .

Michael Mina  Restaurant Hospitality Michael Mina: The Cookbook

Wine club contest

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What to have . . . Honey Salt in the Summerlin area of northwest Las Vegas continues to gather in kudos and loyal customers, thanks to the genius combo of innovative restaurateur Elizabeth Blau and celeb chef husband Kim Canteenwalla.

Judging by the wonders that have appeared on my plate and as well the happy faces throughout the crowds, seems it would be hard to go wrong with anything on the comfort food menu. But if you like salmon, this is the place to order it.

First it’s a big-a piece of fish. But big is no good unless it’s good, right?

And oh is this ever. Scottish roasted salmon, meltingly tender with a slightly smoky vibe, served on a platform of freshest greens and other goodies.

At 1031 S Rampart {aka Ft Apache}, at Charleston, northwest corner, literally in the corner. 702.445.6100.

Click for more information . . .

Honey Salt  menus

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Amazon tells me that these fine items are among the current top sellers or top rated items in their kitchen realm . . .

Emeril All-Clad Hard Anodized Saute Pan

Amazon description:

Scratch resistant and easy to clean,  with ergonomically designed handle for balance, control and comfort
Amazon Emeril pan

PFOA free and cadmium free

Available in 8, 10 and 12 inch

List $35, Amazon price $14.99

Click here

Cuisinart Chef’s Classic Stainless Saute Pan

Amazon’s description:

5 1/2 qt capacity, with stay-cool “helper handle” and lidAmazon saute pan

Mirror-finish exterior, matte interior

Oven safe to 550 degrees, broiler, freezer & dishwasher safe

List price $140.00, Amazon price $41.24

Click here

Zojirushi EB-CC15 Indoor Electric Grill

Amazon description:

Non-stick surface 12 1/2 x 9 1/4, overall 20 3/4 x 6 1/8 x 14

Variable heat control, cool-touch handles & housing

Disassembles easily for cleaning, dishwasher-safe drip tray

List price $98, Amazon price $78.33, used from $52

Click here 

Also, check out lots more items in our new online Amazon store

 Save on Kitchen Appliances and Furniture

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Tune in on Tuesday, April 1, and discover “a perfect fool,” celeb-style

 

 

 

 

March 25.2014 – California avocado & shrimp tostada by Mary Sue Milliken & Susan Feniger

Hosted & produced by Barbara J Nosek

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 Don’t be frightened by the number of ingredients, prep is quite easy

Might want to tuck this away for Cince de Mayo 

Serves 4 

3/4 c beer  3 bay leaves  ½ t celery seeds  ½ t cayenne  ½ t salt  ½ lb domestic, wild-caught jumbo shrimp, peeled and cleaned ♦ 2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice  1 Roma tomato, finely diced  ¼ c finely diced red onion  1 small carrot, peeled and finely diced  1 jalapeño, stem and seeds removed, finely diced  ½ bunch cilantro, finely chopped  ½ lime, juiced  3 T extra virgin olive oil  Salt, to taste  Ground black pepper, to taste  Canola oil, for frying  4 (6-inch) corn tortillas  4 romaine lettuce leaves, finely julienned

Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.California Avocado Shrimp Tostadas

 In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.

Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.

To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.

Notes . . . Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Click for more information . . . 

Border Grill  Sign up for newsletter  Their books on Amazon 

CCC Recipe Index

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Tune in for our next post on Friday

March 21.2014 – Not so elementary Watson, Top Five, Kudos to the Tamales

Hosted & produced by Barbara J Nosek

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So interesting!!! A report out of the recent SXSW conference in Austin by Nation’s Restaurant News puts the spotlight on a new use for Watson, the computer that took a star turn on “Jeopardy.” {Image is Watson’s thumbprint.}

So what’s “he” up to now? Creating recipes! In goes a key ingredient and some other parameters and Watson patooeys a unique prep. The chefs in the demo said most output is likely something no one has ever thought of before.

Some chefs may balk at mechanical assistance. But others see it as amodel shop article thumbnail partnership that can create exciting new dishes with a confluence of compatible flavor and textures.

Now thinking that maybe the homecook could serve up a down-tech version of this by googling say a primary ingredient, an ethnic selection, maybe number of servings, perhaps the word “party” or the like and see what comes up. Gonna go try that right now.

Oops, first let me tell you what I just found. If you have an idea for a Watson-powered mobile app, submit it by March 31 for a chance at mentoring and building. Hit the link below for details.

Click for more information . . .

Nation’s Restaurant News  Full SXSW story  Watson competition

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Top Foodie destinations. In a recent issue of their always-fab online newsletter, the folks at Star Chefs named their picks for top five cities that have become “bastions of chef-kind.”  

And the winners are . . . Asheville NC, Portland ME, Portland OR, Austin TX, and Brooklyn. Here is a bit of the backstory . . .

“These cities have a momentum and special energy. A magnetism, beauty, andWelcome to StarChefs where you can search for recipes, culinary schools and hospitality schools, chef jobs, hotel jobs, restaurant jobs and food and wine pairings. bounty that allows chefs to flourish (doing whatever the hell they want: donuts, meads, syrups) often  times building from the ground up—from hot dog carts to fine-dining destinations. They are crystal balls for our food nation, creating trends from foraging and micro-roasteries to craft beer, bean-to-bar chocolate, and oyster bars.

“We’ve put together a few stats that illuminate the culinary charisma of these cities, where chefs converge for quality of life and end up as big fish in a small pond (and often end up influencing the bigger national scene). We encourage you to visit, if not get up and move all together. See you in the boom towns!”

Click on the full article for greater detail on the cities and the reasons for their selection. Great foodie pix too!

Click for more information . . .

starchefs.com  “Top Five Cities for Chefs”

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Congrats! Also from the respected industry publication Nation’s Restaurant News  comes word that those “Too Hot Tamales” Mary Sue Milliken and Susan Feniger will be inducted into the MenuMasters Hall of Fame, noting that the Border Grill co-chefs/co-owners “have spent decades nourishing their guests with food from around the world, and educating and entertaining them with five cookbooks and numerous television appearances.”

Milliken & Feniger - headshotAnd indeed, the menu certainly shows a lot of creative diversity. Variously within their restaurants there’s the weekend mimosa brunch, the small plates offering on Sundays, the inventive Meatless Mondays, the Cantina happy hour bites, the holiday feasts and, oh by the way, the regular menu too.

This year’s ceremony honoring all MenuMaster award winners takes place on May 17 at the Drake Hotel in Chicago. Attendance by invitation only.

Good stuff! See our post next Tuesday for Mary Sue and Susan’s flavorful recipe for shrimp & avocado tostadas.

Click for more information . . .

Border Grill Border Grill cookbooks ♦ Nation’s Restaurant News  Award winners

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Tune in Tuesday for Border Grill’s CA avocado & shrimp tostada recipe