Remoulade Sauce - tastes great & easy to prepare!

This Remoulade Sauce is quick and easy and should be used immediately. This will keep for about two days in the refrigerator in an airtight container.

What you need:

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons fresh horseradish
3 tablespoons (Maille) Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup or Chili Sauce
3 tablespoons chopped parsley leaves
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Preparations:

Combine all ingredients in the bowl of your food processor and process for 30 seconds. Quick and Easy and you have fresh remoulade sauce. Enjoy!

Tartar Sauce Recipe - quick & easy, restaurant quality!

This easy Tartar Sauce recipe is always a winner and it tastes delicious. Add any spices to your liking or follow the recipe below for a restaurant style tartar sauce.

What you need:

1 Cup Hellman's Mayonnaise
3 tablespoons finely minced yellow onion
2 tablespoon sweet pickle relish
3 teaspoons shredded & chopped carrots (should be the size of rice)
3 teaspoons sugar

Preparations:

Combine all ingredients in a small bowl, gently mix,cover and chill for a minimum of two hours. Serves 8 Enjoy!

Delicious Blue Cheese Coleslaw

The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. I like to prepare and serve immediately, or it can be refrigerated and served within the next 3 days.

What you need:
1 cup good crumbled blue cheese
2 lemons, juiced
1/3 cup mayonnaise
sea salt and black pepper to taste
6 stalks celery, thinly sliced
4 green onions with tops, thinly sliced
1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots

Preparation:
Lightly mix together the blue cheese, lemon juice, mayonnaise, and sea salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated, serve and enjoy!

Types of Blue Cheeses widely available:

Gorgonzola - This blue cheese is from Italy and is made from cow's milk.

Stilton - This cheese is considered to be the king English cheeses, it is manufactured from sheep or cow's milk.

Roquefort – This is made from cow's milk and is one of France's national treasures. It is somewhat porous and has a green color rather than blue streaks. It has a soft, creamy texture and has a spicy taste.

Cabrales - is one of the four most famous blue cheeses. It is a combination of cow, sheep and goat's milk.

Danablu - One of the most well-known blue cheeses originally from Denmark.

Benedictine Bleu – This cheese is from Canada and has been famous since 1943.

Amazing Ahi Salad

This tantalizing appetizer mingles fresh ahi, avacado, cucumber and spices that will impress your friends and family. This recipe is light and very delicious - goes great with a good glass of vino!

What you will need:
3/4 pound sashimi grade tuna steak, diced
1/2 cup diced cucumber
1 avocados - peeled, pitted and diced
1/4 cup chopped green onion
1 1/2 teaspoons red pepper flakes
1 tablespoon toasted sesame seeds
1 1/2 teaspoons lemon juice
2 teaspoons sesame oil
1/2 cup soy sauce
1 dash of sea salt
1 dash of course black pepper

Preparation:
In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - or the terrific freshness of the ahi will be lost.
Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite water crackers.

Toasting Sesame Seeds:
Heat a dry skillet over medium heat. Add sesame seeds, and cook until toasted and fragrant, about 3 minutes. Stir often to prevent scorching. Enjoy!

Be fabulous with the help of Table Five!

Taking inspiration from the five senses, Table Five creates an authentic dining experience in the most relaxed of settings - your home. From the initial crafting of your menu to savoring the fruits of your culinary selections, Table Five offers a refreshing alternative to a night out. They provide the simple luxury of staying in for the evening, leaving you to take pleasure in all the senses while you linger at the table in good company. Think of their service as your favorite restaurant coming to you.

Table Five was founded by the husband and wife team of Phillip & Madra McDonald in 2006, Table Five is a personal chef service that specializes in dinner parties, elegant soirees and private home events along the beautiful Emerald Coast.A Destin native, Chef Phillip’s years in the culinary industry were honed in the area’s finest restaurants working under a roster of dedicated cooks and chefs from around the world. Through his experience and travels he has learned the importance of ingredients and proper technique, and believes that cooking is an infinite learning process. With a love for freshness and made from scratch dishes, Chef Phillip believes food is best when kept simple, using top quality ingredients and seasonal produce.

Taking inspiration from the five senses, Table Five creates an authentic dining experience in the most relaxed of settings - your home. From the initial crafting of your menu to savoring the fruits of your culinary selections, Table Five offers a refreshing alternative to a night out. We provide the simple luxury of staying in for the evening, leaving you to take pleasure in all the senses while you linger at the table in good company.

Table Five services include but are not limited to: personal consultation, menu crafting tailored to your personal tastes and dietary requirements, cooking, and serving. Your kitchen will be left spotless and ready for breakfast the next morning. All of your food is prepared in your kitchen; for this purpose, we will need to arrive at your residence a few hours prior to your dining event.Table Five even does the dishes and post meal clean-up. This is a wonderful way to truly enjoy your home and guests without the normal pressures of hosting your own party. From a large gathering to an intimate romantic dinner at home I would suggest Table Five.

For more information: www.TableFiveChef.com or give them a ring at 850-496-5066 or e-mail them with the details of your upcoming gathering at www.info@TableFiveChef.com

Trend - Amuse Bouche!

The Amuse-bouche has been the hottest trend in food and entertaining for quite some time. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the seduction of amuse-bouche. WHAT IS AMUSE-BOUCHE? The definition of amuse-bouche is a french expression, literally translated to "mouth-amuser". And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form. Amuse-bouche is different from an appetizer as this is literally a one bite opening to what promises to be a memorable meal. Please check back often as I will be posting my favorite Amuse Bouche recipes in the near future. Bon Appetit!

Artichoke & Goat Cheese Bruschetta

This wonderful appetizer is perfect for a cocktail party or starter to a great meal. The Artichoke and Goat Cheese Bruschetta is a quick fix and takes about 20 minutes of preparation.

What you need:
18 slices baguette bread, cut on the diagonal about 1/4-inch thick
Extra-Virgin Olive Oil
2 jars (6 1/2 ounces) marinated Artichoke Hearts
3/4 cup Chopped Flat Leaf Parsley, divided
1/2 cup grated Parmesan cheese (use Parmigiana-Reggiano)
Freshly ground Black Pepper
6 oz creamy Goat Cheese*, crumbled

Preparation:
Preheat oven to 375 degrees and brush baguette slices on both sides with EV olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes per side. Remove from oven and leave on baking sheet. (Bread can be toasted up to 2 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a good amount of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
Just before your event, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and remaining parsley. Serve on a warm platter or serving dish. Makes 18 servings!

Note: *Goat Cheese has many options. I make this most often with Feta or Halloumi and it works the best. I have had success with Castelo Branco as well. Enjoy!

Trend - Bloody Mary bites - exciting appetizer!

"Bloody Mary" bites will get noticed.
This quick and easy appetizer will be the hit of any cocktail party. I served these at a small mixer and everyone (who enjoys alcohol) loved them. Not only does the presentation get attention, but these little bites are delicious. One guest thought they were so wonderful that she gave them a name, "Bloody Mary" bites.

What you need:
30-40 small Cherry Tomatoes
2 cloves fresh Garlic, smashed but not cut or sliced
1 1/2 teaspoon Sea Salt
1 1/2 teaspoon White Pepper
750 ml Grey Goose Vodka (or other high quality Vodka)
1 dash Worchestire Sauce
Hot Sauce (optional)
Fresh Parsley Sprigs
Lemon Pepper Seasoning (served in a high ball glass
Toothpicks (placed in shot glass)

Preparation:
Cut a shallow cross shape in the top of each tomato, put them in a large airtight bowl and add the whole smashed garlic, salt, pepper and worchestire sauce. Add a couple dashes of hot sauce (optional) and the Grey Goose. Place lid on and refrigerate for 24 hours, stirring occasionally.

When you are ready to serve I would suggest a nice tray (serving style) and I use an over sized Martini Glass (can be found at most craft-type stores). I strained the tomatoes (saving the remaining liquid) and poured into the Martini Glass. Add a shot glass with toothpicks, a high-ball with your lemon pepper seasoning and cocktail napkins. The seasoning is for the tomatoes to be rolled in if your guests like? This cute little station will get so much attention and it is such an easy appetizer.

I always make these up on Thursday evening for the weekend or if I know I am having guests. This is a great little app to bring to a friends cocktail party for some added pizazz! Enjoy

Enjoy

Effortless Spaghetti

This is such an easy recipe and really good. I make this in a somewhat bolognese style without the calories. It requires about an hour of your time and your friends and family will think you spent the afternoon making this delicious spaghetti.

What you will need:
12 ounces thin spaghetti
1 pound lean ground beef
1 teaspoon sea salt
3/4 teaspoon white sugar
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 medium Onion, chopped fine
1 teaspoon Balsamic Vinegar
¼ Cup good red wine
1 Carrot, minced
1 stalk Celery, minced
1 (28oz can) Chopped Tomatoes
1 1/3 (6 ounce) can tomato paste
2 dashes of Hungarian Paprika (smoky)
1 (8 ounce) Mushrooms, sliced thin

I have always made it as suggested below, feel free to add your favorite seasoning. I alter the recipe depending on what I have fresh and what is seasonal.

Preparation:

In a large skillet on medium pour in your wine and all spices and chopped vegetables along with the mushrooms. I always let this simmer for about 10 minutes before adding your lean ground beef. Cook ground beef over medium/high until fully cooked. Drain off all excess grease/oil and wipe the skillet off until dry. Place your beef mixture back in the skillet and add all tomato products. Cover and simmer for about 25 minutes, stirring occasionally.

I use this as my base Spaghetti recipe. As stated feel free to add what you have on hand that is appropriate. Sometimes I will add crumbled Pancetta or use half lean ground beef and half veal. Serve with a nice green salad and some cheesy garlic toast and fresh ground Parmesan on the side. Make it your own and enjoy!

Maille Mustard available worldwide!

This is by far the best Mustard I have found. Maille has so many varities of Mustard, Cornichons, Dijonnaise, Old World and great Vinegars - there are so many varieties and limited editions. Maille is a 260+ year old French company that is easily found in shops and grocers throughout the United States. For more information please visit: http://www.mailleus.com/

Classic Greek Salad

Greek salads are a wonderful side dish to any authentic Greek meal. They are also wonderful on their own, keeping to a classic or traditional version as well as delicious variations. A true authentic Greek salad recipe is presented below. The only ingredient that I do not use are the anchovies-but if you want it 100% authentic, add them.

I hope you will enjoy this light and satisfying classic Greek salad.

Greek Salad Ingredients:
1 large Cucumber
2 Roma tomatoes, chopped
1 jar pitted Kalamata Olives (5-6oz)
1 package crumbled Feta Cheese
1 red Onion – sliced thin
12 oz. Baby Greens
12 oz. Romaine lettuce
1 small tin Anchovies (optional)

Greek Vinaigrette:
6 tbsp good Extra Virgin Olive Oil
1 tsp Garlic powder
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Dijon Mustard (Maille)
1tsp Fresh Lemon juice
1 ½ cup Red Wine Vinegar

Vinaigrette Dressing:
In a small bowl, whisk together olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.

Prep:
In a large serving bowl add baby greens and romaine, add chopped tomatoes, cucumber, feta cheese. Pour the Vinaigrette over entire salad and toss gently, add red onions and enjoy!

Notes: I prefer Maille Dijon Mustard, it can be found locally in most grocers. http://www.maille.us/pages/home.aspx

Summer Tex Mex Chicken Salad

This is such an easy recipe and can be made rather quickly. I find it light and delicious when served over tortilla chips. Leftovers can be put into wraps for a great next day lunch. Serves Four

What you will need:
 4 boneless, skinless Chicken Breasts
 3 tablespoons Extra Virgin Olive Oil
 ½ teaspoon sea salt
 ½ teaspoon white pepper
 ½ teaspoon chili powder
 1 can of Black Beans, rinsed & drained
 1 ½ cups good Salsa
 2 cups Grape or Roma Tomatoes, chopped
 2 yellow Bell Peppers, chopped
 1 medium can sliced black olives
 1 Bag of good Tortilla Chips
 Sour Cream to taste or on the side

Prep:
Sprinkle your chicken breasts with salt, pepper & chili powder. Place oil in large skillet over medium heat. Cut the chicken breast into 1” chunks or thin strips and place in the skillet for about 10 minutes. Stir often and make sure the chicken is thoroughly cooked, but not overdone. Combine cooked and drained chicken with all other ingredients in a large bowl and toss. Serve this delicious salad in a bowl over tortilla chips and enjoy. I like to serve with a few wedges of lime on the side. Optional: Add your favorite lettuce.

This is a recipe that you can easily add many of your favorite ingredients to spice it up. I often add jalapeno peppers, miniature corn, etc. Have fun with it and enjoy.

Champagne Pomegranate Cocktail

Champagne Pomegranate Cocktail
In the tradition of glorious libations like the Bellini and the Champagne Cocktail (circa 1935, the Metropolitan Hotel, NYC) this refreshing drink will start your evening off in style. This simple recipe will serve 8.

What you need:
· 4 cups crushed ice
· 2 cups Pomegranate juice (I always use POM)
· 1/2 cup quality Diet Ginger Ale
· 1/4 cup good Brandy
· 1 (750-ml) bottle Champagne or sparkling wine
· 2 Lemons - Spiral

How to Prepare:
Combine the first 5 ingredients in a glass pitcher, swirl. Then pour about a cup of the mixture into each glass. (8) Garnish with lemon spiral and serve.

Additional Information: A spiral from the peel of a citrus fruit can make a great impression. The preparation is a bit longer than most cocktail garnishes, but if your guests approve of elegance, success is guaranteed.

Quick steps of creating a lemon spiral:
Use a vegetable peeler or a paring knife to cut away the skin of the lemon or citrus in a circular motion. Take care not to cut in too deep to avoid the bitter part. After having cut down the peel twine it round a straw or wooden kebab skewer to give it a spiral form. Finally decorate the cocktail by hanging it on the edge of the cocktail glass. Serve and be fabulous! http://www.pomwonderful.com/

Orzo Lemon Salad

This is the perfect salad for a hot summer day or to accompany light fare. Simple to make and the only thing you have to cook is the orzo. I always try and find the tastiest tomatoes in season. I look for small grape or cherry tomatoes, vine-ripened heirlooms or other locally grown tomatoes. Add onions, feta, and a few fresh herbs and you have a colorful, tasty salad that can serve as a side or main dish.

This salad is great at home or on a picnic, when I pack to travel I just put in a cooler, it has always been fine. Serve this salad with grilled chicken breast or sliced deli ham, mixed greens with some arugula and a crunchy whole-grain roll and a wedge of watermelon or honeydew any you have a complete light meal.

2 cups cooked orzo

1½ cups cherry grape tomatoes (or 1/1/2 cups diced tomatoes)

¼ cup chopped green onions or scallions

2 tablespoons chopped basil

2 tablespoon chopped parsley

2 tablespoons olive oil

2 tablespoons lemon juice (fresh squeezed)

¼ teaspoon sea salt

¼ teaspoon black pepper 1 container (4 ounces) feta cheese crumbles

Sea Salt & Pepper (to taste)

Combine cooked and cooled orzo with olive oil and toss lightly. Stir in tomatoes, onions and herbs in a large bowl. Whisk lemon juice, salt and pepper and add to orzo mixture. Stir in feta crumbles and gently stir. Add additional salt and pepper to taste and refrigerate for 2 hours.

Serve chilled & Garnish with fresh lemons if you like.

Please note: I have been making this salad for years and this is my favorite way. Be creative, over the years, I have made it adding Pine Nuts, Pistachios, Avacado, Chickpeas, Artichoke Hearts and other fresh herbs. This is always a real crowd pleaser! Enjoy