Thursday, March 8, 2012

PARTY TIP: CELL PHONE STACKING

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



Have you got a great tip to share with the Too Fun Chefs about how to have a successful party? Email us your tips and we might just share them with everyone else out there listening. Email: Jackie & Jeff

PARTY TIP: STACKING

Courtesy of Chef Jeff Calley © 2012


Ingredients:

1 cell phone, per person, ringer turned off
1 flat surface
1 cup undivided attention
3 juicy topics to share
1/2 pound mingle

Directions:

Invite your guests to place their cell phones, ringer turned off, on a table near the door. The attention, topics and mingling will happen organically.

What other tips do you have to insuring your guests engage with each other?

Wednesday, March 7, 2012

7 O’CLOCK PORK RIBS

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We call this recipe 7 O’Clock Pork Ribs because you put them in at 7:00 in the morning, and they’re done at 7:00 in the evening. You can cook these ribs for 12 to 14 hours and they come out fork tender. Bones just slip right out.


7 O’CLOCK PORK RIBS

Courtesy of Chef Jeff Calley, © 2012


Ingredients:

2 baby back pork ribs, about a pound each, rinsed and dried
Salt and Pepper
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, diced
3 tablespoons chili powder
1 cup olive oil
1 large onion, diced
1 large can tomato sauce
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon a liquid smoke flavor


Directions:

Preheat oven to 400 degrees, reduce to 250 degrees as you put the ribs into the oven.

After rinsing and drying the ribs, place them in a baking dish or pan with sides, large enough to contain them. Sprinkle them liberally with salt and pepper. Combine all the remaining ingredients in a large mixing bowl. Pour the mixture on top of the ribs and cover the dish with tin foil. Put the ribs in your oven reduced to 250 degrees and leave them alone for the next 10 to 12 hours. They will fall apart, fork tender.


Tuesday, March 6, 2012

CHILLED SHRIMP REMOULADE

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A terrific appetizer for your next party, this dish is easy to serve and let your guests mingle with a small plate of shrimp. Serve it well chilled, along with a nicely chilled Chardonnay.

CHILLED SHRIMP REMOULADE

Courtesy of Chef Jackie Olden, © 2012

Ingredients:

1 cup mayonnaise
1 teaspoon chopped, fresh tarragon
1 garlic clove, minced
1 teaspoon dry mustard
1 teaspoon capers
1 teaspoon minced, fresh parsley
2 small sour pickles, chopped
2 to 3 (8 oz.) packages frozen shrimp, cooked and drained

Directions:

Combine all ingredients. Refrigerate and allow flavors to blend for several hours or overnight. Serve icy cold. This makes a perfect appetizer.


Monday, March 5, 2012

JACKIE'S GAUCAMOLE

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There are a lot of ways to make guacamole. But invariably, the simpler the better. Like Chef Jackie always says: K.I.S.S. (Keep It Simple Sweetie).

JACKIE'S GUACAMOLE

Courtesy of Chef Jackie Olden, © 2012

Ingredients:

2 avocados, mashed or pureed
1/4 cup sour cream
2 tablespoons minced onion
1 teaspoon salt
1 teaspoon chili powder
1 clove garlic, crushed
Dash of Tabasco
4 teaspoons lemon juice
2 medium tomatoes, peeled and chopped

Directions:

Combine all ingredients. Cover and chill. The acidity of tomatoes and lemon juice are what keep avocado from darkening.

Makes about 3 cups.


Sunday, March 4, 2012

FRUIT SALAD WITH YOGURT AND MINT SAUCE

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Fruit salad with a yogurt sauce is so simple, delicious and truly good for you. You can experiment with various flavors of yogurt too. Try key lime, and substitute almond extract for the vanilla in the sauce. Have fun!

FRUIT SALAD WITH YOGURT AND MINT SAUCE

Courtesy of Chef Jackie Olden, © 2012

FRUIT SALAD:

Ingredients:

1 grapefruit
1 melon (about 2 1/2 lbs.) scooped into balls
1 orange, segments removed from the membranes
1 pint berries

YOGURT AND MINT SAUCE:

Ingredients:

2 cups low-fat yogurt
2 tablespoons minced fresh mint
1/4 teaspoon vanilla
1 tablespoon honey


Directions:

Cut the grapefruit in half and scoop out the segments. Put the segments into a bowl. Squeeze the juice from the grapefruit into the bowl. Add the 3 remaining fruits, toss, and chill. Whisk together all of the sauce ingredients, combine with the chilled fruit, and serve.

Serves 8. (Salad--61 calories per serving, Sauce--44 calories per serving).

HINTS FOR MAKING FRUIT SALAD:

There are no absolute rules for making a fruit salad, but there are reasons why some are better than others. Following are suggestions for creating the ultimate fruit salad.

--Always start with a grapefruit. Cut it in half, scoop the segments into a bowl, then squeeze the juice into the bowl. The citrus will prevent other fruits, such as pears and apples, from turning brown. I find this a better solution than dipping them in lemon juice for the grapefruit adds just the right amount of tartness to the salad.

--Do not overuse one type of fruit. Grapes are often added to excess. You really don't need more than 4 types of fruits; otherwise, the salad is so busy you can't appreciate any of them.

--A fruit salad can be made from unusual fruits, such as star fruit, papayas, and mulberries, but this is not necessary. Some of the best salads are made with fresh, local, in-season fruits that have more flavor than many of their imported cousins.

--Certain fruits can be cut a day ahead, while others should be added to the salad just before serving. Here is a guide:

Slice kiwis no more than a couple of hours before use. Ripe kiwis are slightly soft and a bright green color inside; overripe kiwis are dark green and fall apart when sliced; unripened kiwis are hard, light green, and bitter.

Melons, pears, apples, blueberries, oranges, papayas, and pineapple can all be cut and mixed a day ahead of time.

Strawberries, raspberries, blackberries, and bananas should be added shortly before serving.

The ideal fruit salad is beautiful as it is flavorful.

Select fruits according to how they will look together.

Think about the shape of the pieces, too. Use a melon baller. Cut fruits into a uniform size. Serve in a pretty bowl or in a basket carved out of a melon.

Garnish with fresh mint, twists of orange, or a few of the nicest berries.

Texture is also important. For example, combine the crunch of an apple with softness of a ripe melon.


Thursday, March 1, 2012

CHOCOLATE BROWNIE WAFFLES

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Chef Jackie found this recipe that originated in 1932 and has adapted it for today's more health conscious palette. It's still a richly delicious breakfast treat you'll enjoy over and over again.

CHOCOLATE BROWNIE WAFFLES

Courtesy of Chef Jackie Olden, © 2012

Ingredients:

1/4 cup vegetable oil
2 squares (1 ounce each) unsweetened chocolate
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts or pecans
Sweetened whipped cream and shaved chocolate (optional)

Directions:

Heat oil and chocolate in a 1-quart saucepan over medium-low heat, stirring Remove from heat. Beat in sugar, eggs and vanilla with wooden spoon or sturdy hand-held electric mixer until smooth. Add flour, salt and cinnamon. Beat on low speed or stir until blended. Stir in nuts. (Batter will be very thick.) Heat waffle iron to medium-high. Spoon on about 3/4 cup batter (use more or less according to the size of your waffle iron). Bake 2 to 3 minutes until no more steam rises. Lift edge of waffle with a fork, then slide a spatula under to remove. Repeat with remaining batter. Serve immediately with whipped cream and chocolate shavings. Makes 6 servings (3 round 7-inch diameter waffles).

HOMEMADE INSTANT CREAM SOUP MIX

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Keep this homemade instant cream soup mix on hand to make midweek meal time easier. Add your own fresh vegetables or meats during cooking.

HOMEMADE INSTANT CREAM SOUP MIX

Courtesy of Chef Jackie Olden, © 2012

Ingredients:

2 cups instant non-fat dry milk crystals
3/4 cup corn starch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1/2 teaspoon pepper
1 teaspoon basil, dried (optional)
1 teaspoon thyme, dried (optional)

Directions:

Combine all ingredients and mix well. Store in an airtight container. Makes 3 cups mix or 9 cans soup.To reconstitute, combine 1/3 cup mix with 1-1/4 cups water in pan. Stir over low heat until thick. Add 1 tablespoon butter or margarine.

(Makes 1 can of soup.) .

Things you could add when cooking: clams, potatoes, corn, bacon, ham, celery, mushrooms, cheese, broccoli or just about any combination of things you can imagine.