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Picture of Amazing Salad
Salted Caramel Walnut Apple Salad ChefThymeSavor.com
Fabulous for Fall Salted Caramel Walnut Apple Salad Recipe Repost.  The flavors are wonderful together and it makes a beautiful presentation for your luncheon or weekend get together.
Ingredients
4 C Spring Baby Green Mix
1/2 C Balsamic Vinegar1 Shallots, minced
3 T White Wine vinegar
1 t Grapeseed Oil
1 T Olive Oil
2 Honeycrisp, core out middle, slice crosswise, brush with
1 Lemon, juiced 
4 oz Goat Cheese crumbles
1/2 C Blueberries
3/4 C Salted Caramel Walnuts 
3 T Butter
1/3 C Packed Brown Sugar
1/2 t Sea Salt, divided

Directions for Dressing
Heat Balsamic vinegar in small saucepan over medium till reduced, approximately 4 minutes add 1/2 Shallot, minced. Whisk Olive oil into vinegar in bowl.  Set aside.

Directions Salted Caramel Walnuts
Melt Butter over medium heat.  Cook for 2 minutes.  Stir in Brown Sugar and 1/2 Sea Salt.  Stir constantly till sugar is melted and starts to thicken.  Remove from heat and spread out on wax paper.  Sprinkle with 1/2 Sea Salt remaining.  Set aside to dry. 

Directions for Assembly
Place bed of baby greens on salad plate.  Layer Apple, then pieces of lettuce fanned out from the middle of the apple. Continue to layer.  In the apple core middle place blueberries, sprinkle shallots, goat cheese, dressing, salt and pepper and top with Salted Caramel Walnuts on top and on bed of lettuce. Drizzle small amount of Grapeseed Oil over top of salads.  Season with salt and pepper.
 
 
Winter is coming quickly here in the Midwest!  Along with the season change, comes Cold and Flu season.  It's that time of year when I look to cook as healthy as possible.  You might wonder what you can do to help bump up your immune system.  
Several foods you should incorporate into your diet as often as possible include dark leafy greens, and bright fruits and vegetables as a daily regimen.  Vitamin C plays a huge role growth and renewal of many tissues.  Vitamin C also aids in Collagen production.  Collagen is the protein responsible for regeneration of tendons, ligaments, skin and blood vessels.
So, I highly recommend consuming foods such as, Kale, Yellow and Red Peppers Guava, Papaya, Strawberries, Oranges, Sweet Potatoes and Carrots.  
Another great food to incorporate into your diet is Mushrooms.  Did you know that mushrooms are Excellent for your immune system?  After cross checking resources, I found that about 3.5 ounces of mushrooms a day for seven days in a row will increase immune antibodies found in saliva by 50%.  The elevated levels stayed for a week after discontinuing the mushroom regimen.  Specifically, reishi, maitake, and shiitake are the most beneficial. This is wonderful news, because I love Mushrooms as much as I Love Fall!

Did you know there is some scientific evidence that chicken soup may help with healing, through hydration and nutrition, as well as, have mild anti-inflammatory affects. Studies have found that hot chicken soup can improve the capabilities of Cilia, the tiny hair-like parts of the nasal passages, to protect the body from viruses and bacteria.  
Garlic should also be incorporated into your diet on a regular basis, as it has antimicrobial and immune stimulating properties. 
 
 
This Recipe is so wonderful for those chilly nights.  Perfect with waffles or Ice Cream. You will Savor this warm and Wonderful dessert. 
 
 
This is a phenomenal structure, even through the rain.  Situated perfectly as a centerpiece on the Parisian street, Place de l'Opéra is located in the 9th arrondissement in Paris.  The auditorium has a traditional Italian horseshoe shape and can seat up to 1,979 patrons. The Opera House's stage is the largest in Europe and can host 450 artists.
Picture of Paris Opera
Bring your Umbrella to Paris! ChefThymeSavor.com
Check out the architectural details in this structure on this fantastic picture appropriately labeled from Wikipedia
Picture Paris Operahttp://en.wikipedia.org/wiki/Palais_Garnier
Labeled architectural details photo courtesy of http://en.wikipedia.org/wiki/Palais_Garnier
Picture detail on Paris OPerahttp://en.wikipedia.org/wiki/Palais_Garnier
Gorgeous detail in this photo provided by http://en.wikipedia.org/wiki/Palais_Garnier
The Grand Foyer is absolutely stunning. 7-ton bronze and crystal chandelier's, designed by famed architect Charles Garnier, illuminate the ceiling details.  The picture speaks to the beauty of the Grand Foyer.
Picture of ceiling in grand foyer
Palais Garnier ChefThymeSavor.com
As my thoughts wondered to Phantom of the Opera, I felt very fortunate to absorb the beauty of this World renowned structure for music!
 
 
A perfect easy recipe for this time of year!  Your family will love this dinner served up with Grandma's Cornbread made in a cast iron skillet.
Picture Red Beans and Rice with Sausage
Delicious and Flavorful Red Beans and Rice ChefThymeSavor.com
Ingredients
1 8 oz package Long Grain Rice, cooked
1 C Dry Red Kidney Beans
12 oz Andouille Sausage or Kielbasa if less spice desired. Love the Flavor from the Andouille 
1 lb Smoked Pork Hock
4 strips Bacon, cooked, crumbled, Reserve Bacon Grease
1/4 C Tasso Ham, or regular ham if you prefer less spice
2 1/2 C of you favorite low sodium Chicken Broth
1/2 C Onions, medium dice
1/2 C Celery, medium dice
1 T Tomato Paste
1/2 t Thyme, dried and crushed
1/2 t Oregano, dried and crushed
2 Cloves Garlic, minced
1/4 t Cayenne Pepper, or to taste
1/2 C Yellow, and Orange Sweet Peppers, diced medium
1 t Kosher Salt

Directions
Rinse Beans in cold water and drain.  In a large Dutch Oven, combine beans and 6 C water.  Bring to boil, reduce heat and simmer uncovered for several minutes.  Remove from heat and cover.  Let stand for an hour at least.  Drain and Rinse.  

Saute Onion in reserved Bacon Grease, till start to carmalize.  Remove from heat.  This will add a delicious flavor to the dish. Place beans in slow cooker with Tomato Paste, Pork Hock, Sausage, Broth, Onion, Celery, Garlic, Thyme, Oregano, and cayenne.  

After four hours, remove ham hock and trim off meat.  Return to Crock pot along with peppers.  Continue to cook in crock pot on medium for the next hour.  
 
 
Chef Tsai's Demo was loaded with stories and plenty of laughs.  Here is a clip from Chef Ming Tsai's Demonstration on Faking it!
 
 
Picture Chef Ming Tsai in action
Chef Ming Tsai in action preparing a delicious Shrimp dish ChefThymeSavor.com
Ming Tsai was an engaging and delightfully fun in his Chef's Demonstration.  Stories were told all while working away on his award winning dishes.  The East West Chef creates a delicate balance and harmony of flavors, ending in one deliciously bold flavor.  What made him want to become a Chef?  Listen to Chef Tsai describe why he loves being a Chef.
Check out this video of Chef Ming Tsai preparing a Simple Shrimp dish as he answers the questions, "Will you son become a Chef also?"
Picture of shrimp dish prepared by MIng Tsai
Chef Ming Tsai ChefThymeSavor.com
Chef Ming Tsai Loves Sake, a Japanese Rice Wine.  Find out which one is his favorite in this clip.
Beyond the fact that this Chef's Demo was full of laughs and absolutely delicious food, Chef Tsai is the National Spokesperson for NFCA (National Foundation for Celiac Awareness).  He is also good friends with our friend Alice Bast, Founder and CEO of NFCA.   It was a wonderful time meeting this East West Chef!
 
 
Are you looking for some unique and delicious savory tailgating dishes your guest will Love?  
Picture of Chef Ming Tsai
Chef Ming Tsai during his Chef Demonstration ChefThymeSavor.com
Chef Ming Tsai is an expert of the East-West lifestyle, winning an Emmy award in 1998 for his Food Network show East Meets West.  Not only his is food finds balance and harmony, his living and work space considers Feng Shui and utilizes the principle of keeping the positie energy flowing.  Ming is a chef, restaurateur, author, TV host and producer, product innovator,  and a fabulous story teller.  More on that later.  
Picture of sliders
Chef Ming Tsai's Sliders courtesy of www.ming.com
2 T Grapeseed or canola oil 
2 medium red onions, 1/4" dice
2 T Garlic, minced
1 T Ginger, minced
1 C Celery, diced
2 T Sambal or hot sauce of your choice
11/4 C Hoisin sauce
1 pound ground Beef (ground chicken can be substituted for leaner dish)
1 pound ground Pork
Juice of 2 limes
8 oz Roma tomatoes, canned, chopped
Kosher salt and freshly ground black pepper
4 6 slider bunsbuns
Asian slaw*
Dill pickle coins

1. Heat a stockpot or other tall wide pot over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the onions, garlic, ginger, celery and sambal. Sauté, stirring occasionally, until the onions are soft, about 2 minutes. Add the hoisin sauce and sauté 1 minute. Add the beef and pork and sauté, breaking up the meat, until just cooked through, about 6 minutes. Add the lime juice and tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer until the mixture has thickened enough to mound when ladled, 20 to 25 minutes.

2. Toast the buns and place a bottom half on each individual serving plate. Top generously with the meat mixture. Top with the slaw and pickle coins. Cover with the bun tops.

Asian Slaw
Serves 4 

1/2 C Mustard, grainy
4 medium shallots, roughly chopped (about 1/2 cup)
2 T Chinese black vinegar or balsamic vinegar
1⁄4 C Naturally brewed rice wine vinegar
2 T Soy sauce
1 T Sugar
1 C Canola oil
2 C  Green Cabbage, finely shredded
1 C Red cabbage, finely shredded
1 C Shredded carrots
1/2 bunch Scallions, thinly sliced
Kosher salt and freshly ground black pepper to taste

1.In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.

2. In a large bowl, combine cabbages, carrots and scallions. Add just enough vinaigrette to coat. Toss well and check flavor. Season if necessary and store in fridge, covered, for fifteen minutes before serving, to allow cabbage to soften.

TIP: This recipe yields more vinaigrette than you'll need for the slaw. Store in air-tight container and it will keep for two weeks in the refrigerator.


Picture
Spareribs from Chef Ming Tsai photo courtesy of www.ming.com
1 full rack baby back ribs brined overnight*
1 C Ponzu
1 T Ginger, minced
2 large red onions, sliced
2 C Cranberries, washed, dried
1 C Brown sugar
Kosher salt and freshly ground black pepper to taste
Canola oil

1. Preheat oven to 400°. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu.  Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.

2. Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler. In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste.  Deglaze pan with 1/2 cup ponzu, add brown sugar and cook for about five minutes.

3. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth. Brush ponzu-brown sugar mixture on ribs and broil on both sides.  Slice and serve ribs stacked.

 * Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.Sweet and Sour Spare Ribs

Picture of wings
Delicious Wings from Chef Ming Tsai photo from www.ming.com
1 small head of celery, stem end removed, washed Canola oil, for frying
2 pounds chicken wings, separated into drumettes and wings (discard the tips)
1 cup crumbled blue cheese
1 cup Soy-Dijon Marinade
Canola Oil, for Frying

1. Fill a medium bowl with water and add ice. Separate the celery head into stalks, trim the ends and leaves, and cut into 4-inch lengths, halving any wide sticks. Add to the bowl and set aside.

2. Fill an electric fryer with oil to the designated mark and heat to 375°F. Alternatively, fill a large stockpot one-third full with oil and heat over high heat to 375°F.

3. Drain and dry the wings well. Working in batches to avoid crowding, if necessary, fry the wings in the oil until brown and crispy, 15 to 20 minutes. Remove the wings with a flat strainer and transfer them to a large bowl. Add the cheese to the marinade, add the mixture to the wings, and toss well. Serve immediately with the chilled celery.

Soy-Dijon Marinade

Makes 6 cups
Lasts 2 weeks, refrigerated

1/4 C Cracked Black peppercorns, plus freshly ground black pepper to taste
Kosher salt to taste
1 cup red wine
1 1/2 C Dijon mustard
1/2 C Naturally brewed soy sauce
8 sprigs of fresh thyme, chopped, or 2 tablespoons dried
1/2 C Garlic, minced
2 1/2 C Canola oil

1. In a small, dry sauté pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes.

2. Transfer to a medium nonreactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic.

3. Whisk in the canola oil gradually to emulsify the mixture. Use or store.

Click here For more delightfully seasoned dishes from Chef Ming Tsai.
 
 
This week is designated as National Healthcare Foodservice Workers Week. These Foodservice workers have the important task of adhering to strict regulations, standards and patient diets.  Celebrate their hard work and dedication this week!
 
 
What a stunning sight to see the Eiffel Tower light up at dusk turning into a sculpture of illuminated beauty.  
Gustave Eiffel engineered the tallest building in Paris at 1,063 feet, which has become a global icon.  Erected in 1889, it served as the entrance to the World's Fair.  What a wonderful World's Fair that must have been.  
 

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    Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes!  Let us handle all the details, so you have Time to Savor delicious dishes with your guests!  

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