As hard as it is to believe, it’s possible to have too much asparagus for a single meal. This usually only occurs if you’re growing your own, but it has to be harvested when it’s ready because it will have grown too far the next day. It’s also better if it’s cooked immediately and kept rather than stored raw. My mother’s standard way of fixing leftover asparagus was to layer it a couple of spears deep on a baking sheet, then she would spread a layer of mayonnaise over it and sprinkle grated parmesan cheese over the top. A few minutes under the broiler would heat the asparagus and brown the cheese and always resulted in a very happy Kevin.

Today on The Dinner Show, ChefsLine hosts Tina Ruggiero, the Gourmet Nutritionist, for an enticing discussion about the foods and meals that increase desire and enhance performance or otherwise keep your feeling ‘energized’ tonight - and every day.

Time: 5 pm EST - 5:30 pm EST
How to listen: www.blogtalkradio.com/chefsline.
Or, dial 646-716-9943 to listen and chat with us live on the air.

P.S. Did you know that in a recent study of what scents stimulated sexual arousal in men that well, EVERY food aroma they tested triggered a sexual response in men?!

 

 Curried Peach Pork with Chef Jim Gray: Play Now | Play in Popup | Download

Visit The Kitchen Guy online!
Book a Live One on One Cooking Class with Chef Jim through ChefsLine.

Chef Jim Gray, The Kitchen Guy’s
Curried Peach Pork Recipe

Ingredients
8 pork chop, boneless 1/2″ thick
1/8 cup flour
1 tablespoon oil
1 tablespoon butter
1/2 small onion chopped
1 teaspoon curry powder (mild)
1/2 teaspoon ginger, ground
1 cup chicken broth
1/4 teaspoon seasoned salt
1 tablespoon lemon juice, fresh
1/2 cup peach juice
2 medium peaches sliced (Use canned if fresh not available)
2 tablespoons peach jam
2 tablespoons cold water
4 teaspoons cornstarch

Method

Wash and dry pork chops. Dredge lightly in flour.

Melt butter and oil in a large sauté pan over medium-high heat and cook pork chops, undisturbed, for about 4 to 5 minutes, until nicely browned on bottom. Turn over and cook about 4 to 5 minutes longer until nicely browned on second side. Remove from pan.

Using the same pan, lower heat to medium-low, add diced onions, and cook, stirring occasionally until onions are soft and sweet (about 10 minutes). Add curry powder and powdered ginger and cook one minute longer. Add the chicken broth, seasoned salt, lemon juice, and peach juice. Return pork chops to pan, bring to a simmer, and cook, covered, for 30 minutes. Add sliced peaches and cook, uncovered, for 5 more minutes. Remove pork and peaches and place on dinner plates.

Bring sauce to a boil and add peach jam. Mix cornstarch with the cold water and stir into sauce. Cook until sauce thickens, then cool. Pour sauce over pork and peaches and serve.

You may have noticed that ChefsLine’s Discussion Board and Blog look a wee bit different this week - well, get ready!

We are now rolling out our *new and improved* Discussion Board and LiveChef Chat service.

Rather than just publish PERSONALIZED mp3 Podcasts and articles to your cooking questions by 5 pm every day - we are also responding to select questions with video demonstrations.

As always, we welcome you to tap our collective experience so YOU can cook like a pro.

ChefsLine invites you to subscribe to CHEFSLINE LIVE ALERTS.

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When do I glaze the ham?
Do you think I have time to make the truffles?
Should we do a brunch or dinner?
How long are these two legs of lamb going to take?
I can’t remember what I put in it last year!
Should we have mashed potatoes again?

The chefs at ChefsLine are standing by and ready to celebrate Easter with you. Call the hotline at 1-800-977-1224 or chat with us LIVE online. We look forward to presenting you with personalized, creative direction so your holiday meal goes off like a charm!

Have more fun cooking. Cook with ChefsLine!

Chef Adam Cutsinger has hand-picked three of his favorite cocktails to pair with yummy snacks AND to compliment the [hopefully] warm and sunny long weekend.

First stop - perfect for an Easter Brunch - is the Russian Punch. This beautiful punch is perfect with blinis . Although blinis are traditionally topped with caviar, you can substitute sour cream, ham, lox, some other kind of fish, or place a dollop of orange marmalade on top each blin, er, silver dollar sized pancake.

To keep warm through the early evening hours - well, when is the last time you’ve sipped a negroni? The Negroni is a classic, also known as The Martinez. An old school cocktail which came into existence around 1906 and which has taught Mr. Martini a thing or two about proportion. Chef Adam suggests bruschetta with just about any kind of Italian inspired topping as a great compliment to this classic.

And Chef Adam’s favorite Spring cocktail (this year at least) is the Blue Marlin, which looks like the ocean on a sunny day (which his foggy San Francisco has just revealed!). Garnish with orange wedge, orange twist or cherry. Serve this festive drink with boneless chicken wings roasted in citrus-ginger sauce and dipped in creamy wasabi dressing. Yum!

 

 Recipe Video: Spanish Tortilla [2:00m]: Play Now | Play in Popup | Download

For more Easter Brunch ideas, visit ChefsLine’s Easter Guide.

Chef Jim’s Spanish Tortilla Recipe

Ingredients
4 Tbsp. olive oil
1 pound red potatoes cut into ¼-inch slices
1 onion, sliced thin Salt and pepper to taste
4 eggs beaten
1 Tbsp. fresh parsley, minced

Method
Heat 3 tbsp of the olive oil in medium, non-stick skillet over medium-low heat. Layer potatoes and onions in pan, seasoning each layer with salt and pepper.

Cover and cook until vegetables are tender, turning gently with a spatula once, about 10 to 15 minutes. Remove from skillet. Let cool 5 minutes, and then gently mix with beaten eggs.

Heat remaining tablespoon of oil in same skillet over medium heat. Pour egg-potato mixture into skillet. Cook until bottom is just golden and top is still not set, occasionally lifting edges with spatula and tilting pan to let uncooked egg run underneath, about 5 minutes. Loosen eggs and slide onto large plate or large pan lid. Invert plate, and return eggs cooked side up to skillet, and cook until eggs are fully set, about 3 minutes longer. Slide “tortilla” out of pan onto plate, sprinkle with parsley and let cool.

ChefsLine chef, Paulette Lovitz, is spending some time answering calls on the culinary hotline today and I asked her - “What are you having for the St. Patty’s Day holiday?” What she offers is a fantastic last minute dish idea to try, a Vegetarian Irish Colcannon. Justa quick trip to the store and you can comfortably pick up some prepared corned beef and rye bread, make this recipe, and be set. The portions and flavors are great - alone for lunch, to go along with a corned beef sandwich for dinner … as leftovers. The dish’s mix of potatos, cabbage, and kale takes the ‘boiled variety’ of typical home cooked meals and turns that tradition on it’s head! The short time your Colcannon spends baking is also your special time to celebrate an at home toast to St. Patrick’s Day. I asked Chef Paulette her reason for making this dish and sharing it with all of us and she writes:

I never have anything for ME on St. Patrick’s Day. I cook an entire meat meal for my family and I usually just have some cabbage. I’m vegetarian. A vegetarian Irish colcannon is a brilliant dish. And I am really looking forward to the holiday. I’m making a really neat meal and am going to throw in some brats from Morningstar Farms. Yum! and Erin go braugh!

Vegetarian Irish Colcannon Recipe

Chef Paulette Lovitz
Servings: 6-8
Ingredients
2 lbs yukon gold potatoes peeled and quartered
1 tbs butter
1/2 tbs butter
2 onions chopped
2 cloves garlic mashed
4 cups washed, shredded savoy cabbage or regular cabbage
2 1/2 cups water
3-4 cups green kale washed, stalks removed and shredded
salt and pepper to taste

Method
1 Boil the potatoes until tender.
2 Remove from water and save 1 cup of liquid.
3 Mash the potatoes, add salt and pepper and as much liquid to make them fluffy.
4 Put 1 tbs butter in a large saute pan. Saute onions and garlic.
5 Add cabbage and 1/2 cup water.
6 Cook until the cabbage is tender.
7 In another skillet, saute kale with 2 cups of water and cook until tender.
8 Pre-heat oven to 350.
9 Mix everything together and season well. 10 Place in a 13×9x2 inch casserole and top with 1/2 tsp of butter.
11 Bake for about 15-20 minutes or until hot.

adapted from:RecipeZaar.com, Recipe by Bergy.

ChefsLine’s own Irish-American super star chef, Robyn Fennessey, has designed a special, quintessentially Irish menu. Not only does it holler Erin Go Braugh, but it’s a really flexible concept menu that is united by two of the most important Irish contributions to the culinary world—whiskey and Guinness beer.

Speaking of Guinness … “Sign the Petition!” Guinness & Company has launched a campaign to petition the US Congress to make St. Patrick’s Day an official American Holiday. Corporate activism at its best!

St. Patrick’s Day Lamb Menu
by Chef Robyn Fennessey

Guinness and Clover Honey Marinated Shrimp and Scallops

Irish Soda Bread

Rack of Lamb with Rosemary – Brandy Sauce

Warm Root Salad in Horseradish Vinaigrette ~ Alanna Kellogg

Bread Pudding with Irish Whiskey Sauce