To celebrate Valentine’s Day, ChefsLine’s Dinner Show, our online radio program, featured Gourmet Nutritionist Tina Ruggiero. During ChefsLine’s one hour broadcast, Tina and Jenn discussed our favorite desserts, romantic dining, and we explored how to create a healthy gourmet lifestyle for yourself and your loved ones.
Healthy Romantic Dinner with the Gourmet Nutritionist MP3
Subscribe: Subscribe to this show in ITUNES to listen to past episodes!
June 12, 2008 Show
Picnic Baskets
Our Guest Chef was Kevin Weeks.
Show Topics Included:
Chef Kevin’s suggestions for a quick fruit tart:
Add some richness with a layer of mascarpone, cream cheese or crème anglaise
Squeeze lemon over the fruit before popping the tart in the oven
For extra elegance with ease, use prepared puff pastry instead of pie crust
Jenn’s Recipe of the Day
Chef Jackie’s Spicy Mexican Rub
Chef Kevin’s tip: Don’t forget to let the meat come to room temperature before putting it on the grill.
Summer is picnic season! Kevin’s Father’s day menu included those ever-popular picnic choices, southern fried chicken and potato salad. Check out all our picnic recipes, and don’t forget to see what’s in Chef Kevin’s compleat picnic basket .
One of the keys to successful party throwing is having a prep list and schedule for your cooking. The cooking schedule and prep list below is for my Texas Style Party buffet for 15-25 people.
For Menu, see No Chicken Salad Texas Party Buffet
Cooking Schedule and Prep ListSpiced Pecans
day or two ahead: make and store airtightWatermelon Salad
day ahead: cut melon into 1-inch chunks or use a melon baller to scoop; refrigerate
day of: finely chop or chiffonade mint and toss with melon; add berriesCornbread
morning of: bake and cool; wrap in foil
just before: reheat in a 300-degree oven until warm; cut into serving piecesBrisket
day ahead: make the rub; grill the brisket; cool and refrigerate
day ahead or morning of: bake the brisket (to do ahead, bake until final 30 minutes, then finish just before party OR serve cold)Baked Beans
day ahead: make the beans; cool and refrigerate
day of: reheat on the stove over medium-low heat until bubblingCucumber Salad
day ahead or morning of: toss cucumbers with vinegar mixture and onions; refrigerate
just before: sprinkle with cheeseFruit Crisp
day ahead or morning of: make crisp and cool; wrap and refrigerate
just before: reheat in a 300-degree oven for 15 minutes, or until warm throughLemonade and Beer
day ahead: make the lemonade and refrigerate
morning of: ice down the beer
Chilling by the pool this weekend? Running scared from the heat and want to settle into an air-conditioned Rock Band tour all weekend long? Chef Ann’s menu is the casual yet festive weekend fare that features Summer’s classic recipes. Enjoy this menu and print out the Step by Step Cooking Schedule so you can start prepping and nibbling mid week.
The No-Chicken-Salad Texas Party Buffet Menu
* items marked with * are suggested store-bought, prepared substitutions for the homemade dish
Spiced Pecans (tossed with oil, cumin, salt, brown sugar, cayenne and toasted in 350-degree oven for 8 to 10 minutes)
Watermelon with Mint
*Store bought Fruit SaladMason-Dixon Cornbread (Hands-Off Cooking, pg. 149)
*Corn muffinsTexas Style Failsafe Beef Brisket
Baked Beans with Apples and Jalapenos (Hands-Off Cooking, pg. 28)
Cucumber Salad with Crumbled Cotijo (Hands-Off Cooking, pg. 13)
*Crudités with GuacamoleFruit Crisp (Hands-Off Cooking, pg. 164)
*Decorated sheet cakeTexas Beer
Homemade Lemonade
May 15, 2008 show. Our Guest Chef was Richard Velazquez.
Show Topics Included:
Jenn’s Recipe of the Day
Crawfish Queso Stuffed Poblanos
Chef Richard’s Latin cooking secret:
Blend your sofrito ingredients to a paste and freeze in ice cube trays. Sauté a couple of cubes to add Caribbean flavor to your rice and beans, or use as a base to marinate meat.
Also on the show: Chef Kevin’s cold asparagus soup
Shop for Chef Richard’s top kitchen equipment picks at www.mykitchendepot.com
