Chicken Chasseur

This is one of my favorite dishes I learned to prepare in culinary school. Chasseur is a classic French sauce that works well with braising. This was on of the dishes we could get as for our black box exam. Each “mother sauce”, has a bunch of “small sauces” that they are used to create. In most fine dinning restaurants, the Chef will always have the five mother sauces, Béchamel, Tomato, Velouté, Espagnole (brown sauce), and Hollandaise. Béchamel and Tomato are the most prevalent. The sauce used in this recipe is Demi-glace, which is made from brown sauce and stock, reduced. What I do, because I don’t have brown sauce on hand all the time, is make a roux (like making gravy with butter & flour) and once it’s browned, pour my chicken stock in. I’ll usually season really well, but don’t make it too thick, add some tomato puree, and season it very well, and you have your mock Demi-glace. I’ll post the real recipe for brown sauce later. This dish is absolutely delicious, impressive to your guest, but very inexpensive to make. I usually us leg quarters. ENJOY!

Yields: 10 servings (½ chicken each)

5 Chickens
1 c flour
TT Salt
TT Pepper
2 fl oz Oil (4 tbsp)

Sauce:

2 oz Shallots or onions, finely chopped
8 oz Mushrooms, sliced
8 fl oz White wine (1 c)
1½ pt Demi-glace (see above for clarification)
8 oz Tomatoes, peeled seeded, and small-diced (concassé) OR 4 oz canned diced tomatoes
TT Salt
TT Pepper
2 tbsp fresh Parsley, chopped

1. Cut the chickens into 8 pieces (or buy already cut up), season flour with salt & pepper.
2. Heat the oil in a large sauté pan. Coat chicken in flour and brown well on all sides.
3. Remove the chickens from the pan. Cover and keep them hot.
4. Add the shallots and mushrooms to the pan and sauté lightly without browning.
5. Add the white wine and reduce by ¾ over high heat .
6. Add the demi-glace and tomatoes and bring to a boil. Reduce slightly. Season with salt and pepper.
7. Place the chickens in the sauce. Cover and simmer slowly on the stove or the oven at 325°F/165°C, about 20-30 minutes, until done.
8. When the chicken is done, remove it form the pan and reduce the sauce slightly over high heat. Add the chopped parsley and check the seasonings.
9. Serve ½ chicken, and cover with about 3 oz of sauce.





Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Catalan Stuffed Bell Peppers

I absolutely love stuffed peppers, and I found this delicious recipe that I will try. The only changes I may make is the pine nuts, I’m not too fond of them or water chestnuts. To toast the pine nuts, put them in a hot dry pan, and shake around until you smell the aroma, and they get a little brown, be careful not to burn them. Also be light with your large pinch of cinnamon, because it could get overwhelming. This is a very good side dish that is elegant, yet simple. I would pair it with something grilled, or spicy. With bell peppers it could be very festive, because they come in so many different colors, and you could really stuff any type of peppers. If you want to add a different flavor and a little heat try a pablano pepper, or for small hors d’ oeuvres try jalapeno, and sub the cinnamon and raisins for some queso and black beans and/or corn. Have a wonderful day!

Yields 8 servings

10 oz baby spinach leaves, rinsed
2 tbsp Olive oil
1 small onion, finely chopped
2 large garlic cloves, crushed
¼ tsp ground turmeric
large pinch of ground cinnamon
large pinch of cayenne pepper, TT (to taste)
4 tbsp pine nuts, toasted
4 tbsp raisins
10 oz basmati rice, rinsed until the water runs clear and soaked in water to cover for at least 30 minutes
TT Salt
TT Pepper
4 large bell peppers, assorted colors, halved

1. Put the spinach in a large pan with just the water clinging to the leaves, cover, and cook over medium heat until it has wilted. Drain well, and when cool enough to handle squeeze out all of the water. Chop Finely and set aside.
2. Meanwhile, preheat the oven to 350ºF/180ºC. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic, turmeric, cinnamon and cayenne pepper and cook for 2 minutes.
3. Stir in pine nuts, raisins, and drained rice. Add the chopped spinach and stir together then season with salt and pepper to taste; set aside.
4. Cut each pepper in half lengthwise, and then carefully remove the cores and seeds. Take care not to cut away the stem ends. You should have a deep container for stuffing. Divide the rice stuffing equally among the pepper halves, and then arrange them in 1 or 2 large roasting pans that support them tightly.
5. Bake in the preheated oven for 45 minutes-1hour and serve immediately.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Banana and Apple Cake

I have a bit of a sweet tooth, and I don’t think I bake enough, so here’s one I might try tonight. This comes from a book called, “ Healthy Eating: American Family Favorites”. I don’t know about you, but my family never made cakes like this, but that’s about to change. This is healthy too, so that’s even more reason to make if for yourself, and the children. Banana’s is my all time favorite fruit, I eat one every single day, so needless to say, I love all banana dishes. The recipe calls for “polyunsaturated margarine”, I’m not sure if there’s a difference in types of margarines sold at the grocery store, but I’ll find out. I’ll let you know how this one comes out.

Yields: 8 servings

Vegetable Oil Spray
1/3 c polyunsaturated margarine
1 c sugar
2 egg whites
3 ripe bananas, mashed
2 apples, peeled, cored, and chopped
2 ½ c all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
¼ c skim milk
Sifted powder sugar for garnish

1. Preheat oven to moderate 350ºF. Spray an 8-inch Bundt or tube pan with vegetable oil.
2. In a medium bowl heat margarine and sugar with electric beaters until well mixed. Add egg whites, beating thoroughly. Fold in banana and apple. Set aside
3. Combine flour, baking powder and cinnamon in a large mixing bowl. Make a well in the center.
4. Add banana mixture and skim milk alternately to dry ingredients. Stir until just combined.
5. Pour mixture into prepared pan. Smooth surface. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Let cake stand 10 minutes in the pan before turning onto wire rack to cool. Serve cake plain or with a light dusting of powdered sugar.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Waffles with Caramelized Bananas

I know most of us don’t need a recipe for waffles, because we just pop them out of the freezer, and into the toaster. Or, we’ll measure a cup of powder, and add water. I’ve always wanted to make my pancakes and waffles from scratch but I always use Aunt Jemima. After culinary school, I’ve learned that even though it says “just add water”, I should always use milk, and add an egg or two (depending on the amount of batter I’m making). I took it an extra step and add cinnamon and vanilla extract too, fancy. Today we have an easy recipe for waffles from scratch. You could also make the syrup (used for caramelizing the bananas) with just brown sugar and butter, just in case you don’t have any corn syrup handy [I’m also not opposed to adding a little brandy either]. This recipe comes from the new Party book I just got, and this is suggested for a brunch party. ENJOY!

Yields 12 waffles

1¼ C all-purpose flour
2 tsp baking powder
½ tsp salt
2 tsp super fine sugar
2 eggs, separated
1 c milk
3 oz butter, melted

For bananas

3/12 oz butter, cut into pieces
3 tbsp corn syrup
3 large ripe bananas, peeled and thickly sliced

1. Mix the flour, baking powder, salt, and sugar together in a bowl. Whisk the egg yolks, milk, and melted butter together with a fork, then stir this mixture into the dry ingredients to make a smooth batter.
2. Using a handheld electric mixer, beat the egg whites in a clean glass bowl until stiff peaks form. Fold into the batter mixture. Spoon 2 large tablespoons of the batter into a preheated waffle maker and cook according to the manufacturer’s instructions.
3. To make the caramelized bananas, melt the butter with the corn syrup in a pan over low heat and stir until combined. Let simmer for a few minutes until the caramel thickens and darkens slightly. Add the bananas and mix gently to coat. Pour over the warm waffles and serve at once.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Chicken Gumbo

Staying with the Mardi gras theme, this chicken Gumbo sounds delicious. I had some seafood gumbo at Philips Restaurant on Sunday, and it was great. I’m sure you could add any meat you’d like to this dish. It has plenty of steps, and the most important step is to get the roux the right color. There’s white, blonde, brown and dark brown, and this affects the color of your stew, as well as the flavor. As listed below, if you burn it, please start over, because it’ll taste bitter. New Orleans have a very large French influence in their cooking because if was once French territory (I’m not a history major so I don’t recall exactly when and why that happened). The celery, carrot, and onion combination is used as a base in most French stews and sauces, and it’s called mirepoix. This is your French lesson for the day, thanks to Le Cordon Bleu culinary institutes (LOL!). Enjoy the dish, if you have other recipes you’d like to share, please do so.

Yields 4-6 servings
1 Chicken, weighting 3 ½ lbs, cut into 6 pieces
2 celery stalks, 1 broken in half and 1 finely chopped
1 Carrot, chopped
2 Onions, 1 sliced and 1 chopped
2 bay leaves
salt (TT)
4 Tbsp corn or peanut oil
1/3 c all-purpose flour
2 large garlic cloves, crushed
1 green bell pepper, seeded and diced
1 lb fresh okra, trimmed, then cut crosswise in ½ inch slices
8 oz andoullie sausage or Polish kielbasa sliced
2 tbsp tomato paste
1 tsp dried thyme
½ tsp salt
½ tsp cayenne pepper
¼ tsp pepper
14 oz canned peeled plum tomatoes
Cooked long-grain rice, to serve

1. Put the chicken into a large pan with water to cover, place over medium-high heat, and bring to a boil, skimming the surface to remove the foam. When the foam stops rising, reduce the heat to medium, add the celery stalk halves, carrot, sliced onion, 1 bay leaf, and ¼ tsp of salt and simmer for 30 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove the chicken, straining and reserving 1¾ pints (2 ¾ c) of the liquid. When the chicken is cool enough to handle, remove and discard the skin, bones, and the other ingredients. Cut the remaining chicken into bite-sized pieces and reserve.
2. Heat the oil in a large pan over medium-high heat for 2 minutes. Reduce the heat to low, sprinkle in the flour, and stir to make a roux. Stir constantly until the roux turns hazelnut-brown. If black specks appear, it is burned and you will have to start again.
3. Add the chopped celery, chopped onion, garlic, bell pepper, and okra to the pan. Increase the heat to medium-high and cook, stirring frequently, for 5 minutes. Add the sausage and cook, stirring frequently, for 2 minutes.
4. Stir in all the remaining ingredients, including the second bay leaf, and the reserved cooking liquid. Bring to a boil, crushing the tomatoes with a wooden spoon. Reduce the heat to medium-low and let simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken to the pan and let simmer for an additional 30 minutes. Taste and adjust the seasoning, if necessary. Discard the bay leaf, spoon the gumbo over the rice, and serve.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Mississippi Mud Pie

I got recipe from a book that has a party theme, and this one was listed under “Mardi Gras party”. I noticed this recipe calls for superfine sugar, I’m not used to using that, but it’s defined as: regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. I’m sure you could find it in grocery stores, but I don’t know what the harm would be if you used regular sugar, but I shall find out. I’m sure you could also find shaved chocolate as well, or you could use a veggie peeler and make your own. For par-baking the piecrust, be sure to put some plastic wrap over your dough (once in the pan), fill it with dry beans, and seal it, this helps the crust keep it’s form, and cuts down on the mess. Let me know if you have any questions, enjoy!

Yield 4 servings

Pie Dough

1 5/8 c All-purpose flour, plus extra for dusting
2 tbsp unsweetened cocoa powder
5 oz butter
2 tbsp superfine sugar
1-2 tbsp cold water

Filling

6 oz butter
1 ¾ c packed brown sugar
4 eggs, lightly beaten
4 tbsp unsweetened cocoa powder, sifted
5½ oz semisweet chocolate
1¼ c light cream
1 tsp chocolate extract

Garnish

2 c heavy cream, whipped (already prepared whipped cream)
Chocolate flakes and curls

1. To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and let chill in the refrigerator for 15 minutes.
2. Preheat the oven to 375ºF. Roll out the dough on a lightly floured counter, and use dough to line a 9-inch loose-bottom tart pan or ceramic pie dish. Line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Bake the pastry shell for an additional 10 minutes, then remove from the oven and cool on a wire rack.
3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the light cream and the chocolate extract.
4. Reduce the oven temperature to 325ºF. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling has set.
5. Let the mud pie cool completely, then transfer it to a serving plate, if you like. Cover with the whipped cream. Garnish the pie with chocolate flakes and curls and then let chill until ready to serve.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Lime and Ginger Chutney

I love chutney, but I never know what to eat it with, because it’s a little too chunky (in some cases) to use as a dip, and a little to flavorful to eat on it’s own, with chips or bread. I’m sure this chutney will be awesome with the Crab Beignets, I cannot wait to try it!.

Yields 14 oz

4 Limes
1 ¾ oz Raisins
1 fl oz Brandy
3 ½ oz Onions, chopped fine
1 Garlic clove, chopped fine
1 oz Ginger rood, grated
small pinch saffron
1 bay leaf
2 cloves
3 ½ fl oz white wine vinegar
2 fl oz lemon juice
6 fl oz orange juice
2½ oz brown sugar
1 tsp tomato paste

1. Grate the zest of the limes, then peel and segment the limes. Cut each segment into 4 or 5 pieces.
2. Soak the raisins in the brandy
3. In a stainless-steel saucepan, combine the grated lime zest, soaked raisins, onions, garlic, ginger, saffron, bay leaf, cloves, white wine vinegar, lemon juice, orange juice, brown sugar, and tomato paste. Simmer until almost dry. Cool
4. Add the lime segments and stir in.Serve at once, or keep 2-3 weeks in a sterilized jar.

Crab Beignets with Lime and Ginger Chutney

I came across this recipe while doing some studying about Hors d’ Oeuvres in one of my textbooks from school, and came across this delicious looking recipe I would like to try. A Beignet (ben yay) is defined: Food dipped in a thin batter and deep-fried. When describing something on a menu, would you rather write “Crab Puffs” or “Crab Beignet”? The ladder will separate you from your average Joe caterer/restaurant. Potato Starch is a substitute or Corn Starch or Wheat flour. It could be found in your local supermarket, but it could be seen as potato flour or starch flour.

You cannot go wrong with chutney, I make a delicious Mango Chutney that I’m sure will go well with this recipe as well. Remember if you’re preparing anything that is dipped in a thin batter and fried, be sure to call it a beignet, it’s sure impress your guests. ENJOY!

Yields 36 pieces

3 oz Flour
2½ oz Potato starch
1 tsp Baking Powder
Pinch Salt
2 tsp oil
5 oz Water

1 ¾ oz Onion, chopped fine
1 tbsp Olive Oil
1 ¾ oz Red bell pepper, chopped fine
1 egg
3 tbsp plus 1 tsp Heavy Cream
½ oz Chives, chopped fine
6 oz Crabmeat
6 oz breadcrumbs
8 oz Lime and ginger Chutney (recipe below)

1. Sift the flour, potato starch, baking powder, and salt into a bowl. Whisk in the oil and then the water.
2. Stain through a sieve. Set aside to rest for at least 30 minutes
3. Sweat the onion in the olive oil.
4. Add the diced red pepper and sweat with the onion until soft
5. Set aside in a large bowl to cool.
6. Beat the egg with the cream and add to the cooled onion and pepper mixture. Add the chives and mix well.
7. Stir in the crab, then add the fresh bread crumbs. Mix well and season to taste
8. Make the mixture into tightly packed balls of about ½ oz each.
9. Dip in the batter and deep-fry at 400ºF until golden brown, and about 2-3 minutes. Remove and place on paper towels to drain.
10. Serve with the lime and ginger chutney on the side.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Tortellini with Crab & Gorgonzola

I had some tortellini at this banquet I attended last night, and it was absolutely wonderful! This is the first time I’ve seen a pasta bar, it was really cool (I’m going to use It by the way, just FYI, lol!). They had veggies for you to choose from, two types of pasta, tortellini & bow tie, and tomato and alfredo sauces. I’ve wanted more of that all day, and was going through my cookbooks for inspiration, and came across this recipe. I love blue cheese and crab, so why not put it together with a white cream sauce, brilliant idea. Why didn’t I think of that? Well, this is something that should be for someone special, candlelight, and wine, and chocolate for dessert. I’m going to try it first, and if it comes out the way I know it will, this is my plan. This dish is quick and easy, but sure to impress your guest. ENJOY!

Yield 2 servings

½ pound dry or 1 pound fresh tortellini, cheese filled, precooked, rinsed and drained
8 oz Dungeness crab meat
6 oz Gorgonzola cheese
2 tbsp butter
2 tsp shallots, minced
¼ c dry white wine
½ c dream
Salt & Pepper (TT)
1 tbsp parsley, chopped fresh

1. Pick over the crabmeat to remove any lingering shell fragments. Set aside 1/3 of the crab for garnish. Crumble the cheese.
2. Sauté the shallots in butter over low heat until softened. Add wine and cream and heat to boil. Add crumbled cheese and the rest of the crab. Reduce the sauce over high heat for 1 minute.
3. Add the tortellini and continue cooking over high heat for another 2 minutes.
4. Season with salt and pepper and transfer to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley.



Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Fish Tocos with Corn Salsa

Yummy! I was thinking what to do with this leftover fish in my freezer, and fish tacos came to mind. I found this awesome recipe online, and am very eager to try it. I’ve heard people rave over McCormick and Schmicks Fish Tacos, but I haven’t brought myself to order any yet, even though the restaurant is in the lobby of my office. If you have any yummy Fish Taco recipes, please share them on the Forum of my website. ENJOY!

Yields 6 servings
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in limejuice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible

Minestrone

I’m not a big soup lover, but if I do eat soup, it has to be hearty and filling. This is one of my favorites. I love my soups to have meats, beans, noodles, vegetables, or some types of pasta. Of course, I love Italian food, I could never say that enough, so I guess that’s another reason why I love this soup! Try it, and let me know how you like it, I’ll probably add some chicken breast to it, but that’s just me. Feel free to post some soup recipes of your own, on the forum, that’s what it’s there for. ENJOY!

Yields 4 servings

3 tbsp, olive oil
2 onions, chopped
½ small green or Savoy cabbage, thick stems removed and leaves shredded
2 zucchini, chopped
2 celery stalks, chopped
2 carrots, chopped
2 potatoes, chopped
2 large potatoes, peeled and chopped
4 large tomatoes, peeled and chopped
4 oz dried great northern beans, soaked overnight in enough cold water to cover
2-pints/5 c chicken or vegetable stock
4 oz dried soup pasta (I would use egg noodles or Orzo)
Salt & Pepper TT
Freshly shaved Parmesan cheese, to garnish
4 tbsp, freshly grated Parmesan cheese, to serve

1. Heat the oil in a large heavy-bottomed pan. Add the onions and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
2. Add the cabbage zucchini, celery, carrots, potatoes, and tomatoes to the pan, cover, and cook, stirring occasionally, for 10 minutes.
3. Drain and rinse the beans, then add to the pan. Pour in the stock, bring to a boil, cover, and reduce to a simmer for 1-1½ hours, or until the beans are tender.
4. Add the soup pasta to the pan and cook, uncovered, for 8-10 minutes, or until tender but still firm to the bite.
5. Season to taste with salt and pepper and ladle into warmed bowls. Garnish with fresh Parmesan cheese shavings and an extra sprinkling of pepper. Serve handing around the grated Parmesan cheese separately.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Spanikopita

This is my all time favorite! I’m a meat eater, and I’m always drawn to recipes with meat, but when we made this in culinary school, I instantly fell in love with it. I love spinach, and I’m partial to feta cheese (only in this and Greek salad). This is pretty tedious to make, but they sell them in several places already made. The problem with that is I need to taste it, before I serve it to my clients. That’s why I would probably make a bunch of them and freeze them, for when I need them myself, that makes more sense for me. Either way have fun with it, it’s well worth the time and effort. ENJOY!

Yield: 12 pieces

½ oz butter
1 oz shallots, minced
1 tbsp garlic, minced
6 oz spinach, cleaned and stems removed
1/ tsp ground nutmeg
1 ½ tsp dill, chopped
3 oz feta cheese, crumbled
1 oz mozzarella cheese, grated
½ tsp salt
Pinch of ground black pepper
6 Phyllo Dough Sheets
4 oz butter, melted

1. Melt the butter in a sauté pan over medium heat until it starts to bubble. Add the shallots and garlic and sweat until translucent
2. Add the spinach, nutmeg, and dill and sauté gently until the spinach is wilted, 1-2 minutes. Transfer the spinach micture to a stainless-steel bowl and allow it to cool to room temperature. Add the cheese and season with salt and pepper. Keep the filling refrigerated until needed.
3. Lay 1 sheet of phyllo dough on a cutting board. Brush it lightly with melted butter. Place another sheet of phyllo dough directly onto the buttered sheet and brush it lightly with butter. Repeat for a third time.
4. Cut the phyllo dough lengthwise into 6 even strips. Place 1 oz of spinach filling onto the bottom right corner of each strip. Fold the bottom right corner of the strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold the bottom left point of the dough up along the left side of the dough to seal in the filling.
5. Fold the bottom left corner of the dough diagonally to the right side of the dough to form a triangle. Fold the bottom right point up along the right edge of the dough. Repeat until the end of the strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each strip.
6. Place the phyllo triangles on a parchment-lined sheet pan and brush each with melted butter.
7. Bake in a 400ºF oven until golden brown, 15-20 minutes. Serve immediately.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Gyro with Tzatziki Sauce

Gyro is a fairly popular dish in America, but I’m not that big of a fan. Well I can’t say that, I just never tried it that much. From the sound of this recipe, I’m going to try to make it myself and put my own touch to it. I’m the type of Chef that like to learn how to cook from different cultures, because I’ve already mastered Soul Food, what’s the point of keeping yourself in a box, so I enjoy learning how to cook different things. My Romanian friend introduced me to Tzatziki sauce in Portland, OR. She used to go out to the little Greek food cart, and just get the sauce with some fresh pita bread it was delicious. I had planned to make it for an event, but I ran out of time. I know when I do cook it it’ll taste awesome.

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
3. To cook in the oven as a meatloaf, proceed as follows:
4. Preheat the oven to 325 degrees F.
5. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
6. To cook on a rotisserie, proceed as follows:
7. Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
8. Preheat the grill to high.
9. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

Yields 1 ½ cups

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tbsp olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced

1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
3. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Beef Teriyaki Skewers

This hors d’ oeuvres goes hand and hand with the chicken satay. This is the perfect addition to a cocktail party, or the start to a 5-course meal. The portions are small enough to have 3 or more, and not ruin your appetite for the main course. Beef and Teriyaki sauce goes hand and hand. We used to make some teriyaki steaks for the luau in Hawaii, and it was really simple and easy to make, but it’s delicious. You don’t have to use beef tenderloin, could be expensive, you could use top round as well, just cook it quickly. If you have any variations of this recipe, feel free to post it on the forum.

Beef Teriyaki Skewers
1½ fl oz Vegetable oil
1½ fl oz Soy sauce
1 oz ginger root, grated
2 garlic cloves, chopped
1 lb Beef Tenderloin

Teriyaki Sauce

¼ c Soy sauce
1 ½ tbsp Brown Sugar
1 ½ tsp sherry
1 tsp ginger, minced
1 garlic clove, minced

1. Mix together the oil, soy sauce, ginger, and garlic.
2. Cut the beef into small cubes, about ¾ in. on a side. Marinate in the soy sauce mixture 2-3 hours, refrigerated.
3. For the sauce, combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.Thread each meat cube on a wooden cocktail skewer. Cook quickly under a salamander or broiler. Serve hot.

Chicken Satay

This is the perfect starter to a meal. It’s delicious a eloquent, but cost effective. A welcomed changed from the meatballs, ad chicken wings. This is a must have at parties where you’ll have passed or buffet style hors d’ oeuvres. The marinade and the peanut sauces are both very easy to make, you may find most the ingredients in your pantry at home. Enjoy, if you have some interesting recipes please post it on the forum of my website.

Yields 36 pieces

2 garlic cloves, crushed
2 oz ginger root, grated
2 oz brown sugar
3 fl oz sesame oil
1 fl oz soy sauce
1 lb Boneless, skinless chicken breast

Peanut Sauce:

4 fl oz Water
3 garlic cloves, finely chopped
8 oz peanut butter
4 fl oz coconut milk
2 tbsp plus 2 tsp Honey
2 tbsp plus 2 tsp Lemon juice
2 tbsp plus 2 tsp soy sauce
TT Hot pepper sauce

1. Soak 36 bamboo skewers, 6 in. long, in cold water overnight (to prevent burning when grilling)
2. Place garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.
3. Cut the chicken into think strips lengthwise. Place them in a bowl. Pour the marinade mixture over the chicken and stir to coat well. Cover and refrigerate for 2 hours or more
4. Prepare a dipping sauce: Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.
5. Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick.
6. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce. Remove from the heat. Cool.
7. Thread the marinated chicken onto soaked skewers.
8. Grill under a salamander or over a charbroiler for approximately 2 minutes on each side, bushing with the leftover marinade.
9. Serve with dipping sauce.

Spicy Mango Chutney

I love Mango! I never tasted them until I live in Hawaii. There’s a trick to getting the right one, because some can be too ripe, and have a sour tinge to it, and some can be under ripe, and taste like cardboard, you have to get a happy medium. The good thing about he under ripe mango, you can wait to cut into it until it’s ripe enough. The good thing about the overripe one is you can use it for a sauce, or vinaigrette. I made a mango, cilantro, and ginger vinaigrette when stuck in a jam, and it ended up being the best marinade I ever made. I made this chutney for my menu tasting event last year, and several people suggested I bottle it. I don’t know about that, but this is a very good recipe. It’s not really spicy when you remove the seeds and the membrane from the inside of the pepper (not that jalapeno is a hot pepper to begin with). If you have a nice chutney recipe to share, please post it.

Yield 32 fl oz

3 mangos, peeled and chopped
3 ½ raisins
1jalapeno, minced
4 garlic cloves, minced
½ oz minced ginger
7 ¾ oz packed dark brown sugar
8 fl oz white wine vinegar
½ tsp salt
1 tsp turmeric

1. Combine the mangos, raisins, jalapeno, garlic, ginger, and sugar. Let the mixture rest under refrigeration for 24 hours.
2. Add the vinegar, bring to a boil and simmer for 15 minutes. Add the salt; simmer 10 minutes. Add the turmeric; simmer 5 minutes.
3. Cool the chutney and transfer to a clean storage container. Hold covered under refrigeration for up to 2 weeks.

Hummus

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted, but I wouldn’t recommend it. Be sure to use a good olive oil, to top it off, this is could be a quick, yet elegant addition to your cocktail party.

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
**Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Jallof Rice

I’ve been trying to make this dish for years; this is a very popular African dish, which differs from region to region. This particular recipe comes from West Africa, and it sounds delicious! My friend usually makes this for us, and brings it into work; it’s always so nice and flavorful! It’s also listed on the recipe that it’s one of the most easy to prepare, because the ingredients are readily available in the Western countries. I can’t wait to try it, because it’s on my menu for the tasting. If you know any other recipes from other regions, please share them with us, so we could experience all different types.

Yields 4-6 Servings

500 g (1 lb) lean beef or chickenSalt and ground white pepper, to tasteVegetable oil for frying1L (1-3/4 pt) stock or water with 3 crushed stock cubes3 large onions, finely chopped4 cloves garlic, peeled and finely chopped2-3 chilies (hot peppers), finely chopped4 large tomatoes, blanched, peeled and blended or mashed (can tomatoes are ok)45 g (3 tablespoons) tomato paste250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)500 g (1 lb) long-grain riceLettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

1. Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
2. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
3. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chilies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
4. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Aubergines with Mozzarella & Parmesan

I love, love, love me some Italian food, I won’t say it again (I promise, lol!). I’m scouring the recipe world looking for delicious vegetarian dishes, because I’m a carnivore of sorts. I love me some meat! I don’t go a day without it, it’s almost like I’m missing something very important. I need to break out of that, and feed my body more vegetables and dairy for calcium. Flipping through this book, I came across this recipe; it almost looks like lasagna with a crunchy cheese crust on top. Yummy, Yummy, to my tummy! I’m going to try it this weekend for sure, and if it’s as good as it looks, I’ll include it on next week’s menu. If you have any Vegetarian recipes to share, please feel free. ENJOY!

Yields 6-8 Servings

3 Eggplants, sliced thinly
Olive oil, for brushing
10½ oz of mozzarella di bufala, sliced
1 c freshly grated Parmesan cheese
3 tbsp, dried, uncolored bread crumbs
1 tbsp, butter
Sprigs fresh flat leaf parsley to garnish

Tomato and basil sauce:

2 tbsp, virgin olive oil
4 shallots, chopped finely
2 garlic cloves, chopped finely
14oz canned tomatoes
1 tsp sugar
8 fresh basil leaves, shredded
salt & pepper (TT)

1. Arrange the eggplant slices in a single layer on one or two large baking sheets. Brush with olive oil and bake in a preheated oven, 400ºF, for 15-20 minutes, until tender but not collapsing.
2. Meanwhile, make the tomato and basil sauce. Heat the oil in a heavy-bottom pan; add the shallots and cook, stirring occasionally for 5 minutes, until softened. Add the garlic and cook for 1 minute more. Add the tomatoes, with their can juices, and break them up with a wooden spoon. Stir in sugar, and season to taste (TT) with salt and pepper. Bring to a boil, reduce the heat, and let simmer for about 10 minutes, until thickened. Stir in Basil leaves
3. Brush an ovenproof dish with olive oil and arrange half the eggplant slices in the bottom. Cover with half the mozzarella, spoon over half the tomato sauce, and sprinkle with half the Parmesan. Mix the remaining Parmesan with the breadcrumbs. Make more layers, ending with the Parmesan mixture.
4. Dot the top with butter and bake for 25 minutes, until the topping is golden brown. Remove from the oven and let stand for 5 minutes, before slicing and serving, garnished with parsley.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Mango Salsa and Cinnamon Chips

I am trying to come up with a vegetarian dish for my menu tasting, because last year, I had a few people come, and they were really upset that I didn’t have any vegetarian or vegan dishes. I don’t know what I would do if I had to give up meat. I know to some people it’s disgusting, but to me it’s a necessity. I found a few that I would like to try. I would never feed anyone something that I wouldn’t eat, so I think I’ll have to fast from meat for about a week or so, and see what it’s all about. I pray I would handle it (lol). I found this mango salsa with cinnamon chips, and I thought that was a really good idea, I would make some adjustments, most likely, but it looks pretty basic. The other alternative is bruschetta, which is so basic; I don’t want to see it again. However, I won’t feed anyone that I won’t eat, and I’m having a hard time finding something that’s appetizing to me, so I’ll go with the Sun-Dried Tomato Bruschetta. ENJOY!

Yields 8 servings

5 fresh mangos, diced
2 jalapenos, seeded and finely chopped
½ cup fresh chopped cilantro
Juice of 1 lime
10 whole wheat tortillas
Cooking spray or olive oil
Cinnamon-sugar mixture

1. Preheat oven to 350 degrees.
2. Combine diced mango, jalapeno, cilantro, and lime juice. Best to refrigerate for a couple of hours to allow flavors to blend.
3. Cut the tortillas into 8 triangles. Brush with olive oil or spray with cooking spray. Lightly sprinkle with cinnamon-sugar mixture. Single layer the triangles on a cookie sheet.
4. Bake at 350 for approximately 10 minutes or until slightly crisp.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Spinach and Sun-Dried Tomato Bruschetta

Yields 8 servings

1 c cremini mushrooms medium diced
4 c fresh spinach, torn
2 tbsp fresh basil, chopped
1 tbsp Flat leaf parsley, chopped
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
½ c olive oil
Salt & Pepper (TT)

1. Sauté mushrooms over medium-high heat in a tbsp of olive oil, for about 10 minutes. Season with salt & pepper, when it’s almost done.
2. In a large bowl, mix the cooked mushrooms, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the vegetable mixture on the toasted focaccia to serve.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Jamaican Beef Patties

I always want to start my e-mails saying Yummy, because that’s how serious I am about my food. I was looking for a good authentic recipe, and my best friend told me I need to find a website on Jamaican culture and use their recipes. I have to run this one by her, but I’m going to make some this weekend to test it out, and make any necessary adjustments to it. I hope to see you there, so you could try it! The recipe calls for it to be served wrapped in coco bread, another one of my favorites. I used to get this dish for lunch all the time, when I was working that Callaloo in Ashland, VA. Enjoy!

Pastry
1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt 1 Teaspoon of baking powder 1 Teaspoon of curry powder medium hot 1 Teaspoon on turmeric or 1 drop of annotto

Filling
1lb ground beef
1 medium onion4 scallion (or 1 more medium onion)2 stalks fresh thyme or 2 tsp ground thyme½ cup breadcrumbs1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 c water
1 tsp salt
1 tsp pepper
1 tsp paprika
½ tsp sugar
1 tsp nutmeg

1. Sieve flour. Stir in baking powder, curry powder, salt and turmeric. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky). Roll the dough in to a ball. Wrap in plastic wrap, and place in the fridge for 1 hour.
2. Cut onion and scallion in to fine pieces, fry gently so they do not quite get time to brown.
3. Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg. Fry until mixture is fairly dry, drain off excess fat if necessary. Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.
4. Roll the pastry on a floured board until it is about 1/8 of an inch thick. Cut as many circles (about the size of a saucer) out of the dough as you can.
5. Place 1 tablespoon of the filling on one side of each pastry circle. Moisten the edges of each patty with water and fold pastry over to make a crescent shape, seal the edge of each patty by crimping with a fork.
6. Preheat oven to 375º F. Place patties on aluminum foil. Cook for 35 minutes (or until golden brown).

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Grilled Lamb Loin Chops

I don’t eat a lot of lamb; I don’t think my mom ever cooked lamb when I was growing up. Naturally, I never cooked it either. The first time I ever had it was in culinary school, go figure. I really liked it, but needless to say I didn’t cook it much since I’ve been home. It’s said lamb is best served at a medium, no more than medium well. I’m looking forward to trying this recipe, if you have any you’d like to share with me, for my exposure, please share. ENJOY!

Yields 4 Servings

1 6.5oz jar sun-dried tomatoes in oil, sliced into thin strips (reserve oil)
1 medium yellow onions, sliced julienned (about 2 cups)
2 garlic cloves, minced
1 tbsp capers, rinsed and chopped
1 ½ c chicken stock, divided
1 c toasted pine nuts, divided
4 anchovy fillets
Zest from 1lemon
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
Salt (TT)
Black pepper, fresh cracked (TT)
8 Lamb loin chops

1. Preheat a skillet over medium-high heat. Add 3 tbsp of the oil from the sun-dried tomatoes and the onions. Cook onions until translucent. Add sun-dried tomatoes, garlic, capers, and 1 cup of the chicken stock, and simmer for 5 minutes.
2. Transfer half of the sun-dried tomato mixture to a food processor and the other half into a small mixing bowl.
3. In the food processor, add ½ cup of the toasted pine nuts, anchovies, lemon zest and vinegar. Pulse to coarsely chop but not fully puree the tomatoes. Add remaining chicken stock as needed.
4. Combine the mixture and stir in basil, parsley and remaining pine nuts, season to taste (TT) with salt and pepper. Keep warm.
5. Season the lamb with salt and pepper. Grill the chops to the desired doneness, about 4 minutes per side for medium. Transfer to a plate or platter.
6. Spoon 2 heaping tablespoonfuls of the sun-dried tomato mixture over the top of each lamb chop.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Grilled Shrimp w/Blackberry Barbecue Sauce

As you can tell, I love seafood! Well mostly shellfish. Shrimp is such a versatile protein; you could do so much with it. One of the most popular ways to prepare it is by wrapping it in bacon. Yummy! Then who would’ve thought to add blackberry barbecue sauce to the mix? Whew hoo! That gets my taste buds all excited! I was going through this wonderful cookbook; by that large chain Seafood Restaurant I was telling you about previously. They said, “blackberry barbecue sauce is outstanding on shellfish and chicken alike…” I think I’ll make a quart of it, and freeze it, and take it out whenever I could. Just imagine having this on the menu at the family barbecue, talking about being impressed. Try it out and let me know what you think!

Yield 4 servings

24 shrimp, (as large as available)
12 strips bacon
4 metal bamboo skewers
1 c Blackberry Barbecue Sauce

Blackberry Barbecue Sauce
1 tbsp Major Grey’s Chutney (mango chutney)
½ tbsp sugar
1 tbsp rice wine vinegar
½ tsp freshly squeezed lemon juice
½ tbsp sambal oelek
¼ c minced red onion
½ lb frozen blackberries
2 tbsp purchased barbecue sauce (Kraft honey bbq is my favorite)

1. To make blackberry barbecue sauce, puree all the ingredients except the berries in a food processor. Puree the berries separately and pass them through a sieve. Combine all the ingredients and blend thoroughly.
2. Cut each strip of bacon in half and wrap the pieces around each shrimp. Thread 6 shrimps on each skewer. Grill the skewers over a hot fire, basting with barbecue sauce frequently, grilling until the bacon is cooked.
3. The shrimp should be perfectly cooked at this point. Serve the grilled shrimp with your favorite accompaniments.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Low Fat Mexican Fritata

I was reading an ad in the Washington Post Express a few days ago entitled, “An Egg Up on Your Diet”. The article read that a recent study shows that egg yolks aren’t so bad for you after all. I knew that all along, ya’ll just didn’t want to listen to me (lol). This article said, “Eggs are packed with nutrients, and most of them – vitamins A and E, folate, calcium, iron and lutein – are in the yolks. Sure, yolks are also pack with dietary cholesterol, but many scientists now think saturated fat is the bigger culprit in raising blood cholesterol.” My family used to go through five dozen eggs every other week, and my cholesterol never went up, the doctor said, and I quote, “your cholesterol level is as good as it gets”. I love eggs, and the yolks are the best part. When dieting, it’s ok to use some of the yolks; you no longer have to use all egg whites. This recipe looks really good; I’m going to try it this weekend.

1 ½ c diced red or white potatoes
¼ tsp salt
¾ c chunky tomato salsa
4 large eggs
2 large egg whites
2 tbsp all-purpose flour
1 tsp dried oregano
¼ tsp ground black pepper
1 c reduced-fat Mexican-style shredded cheese blend
½ c chopped scallions

1. Place the potatoes in a medium saucepan and add enough cold water to cover, add a pinch of salt. Bring to a simmer and cook until just tender, about 5 minutes. Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, about 3-5 minutes.
2. Meanwhile, heat the oven to 350F. Coat a 9-inch glass pie plate with cooking spray.
3. Spread the potatoes over the bottom of the pie plate and season with a salt. Spoon the salsa over the potatoes.
4. In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions.
5. Pour the mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata for 30-35 minutes, or until it’s set at the center and golden on top. Slice into wedges to serve.


Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Tiramisu

Everybody loves tiramisu, I think this is one of the most sought after desserts in the American Italian restaurants, this and cannolli is a must on the menus. I was going through my Perfect Italian cookbook, and came across this authentic recipe. For a change it’s not made with ladyfinger cookies, as you would normally see, but it’s made with a moist sponge cake, mmm, mmm, mmm (I wish I you could see the picture). It’s still made with mascarpone cheese (one of my favorites), espresso (or coffee), and rum. I’m going to make it and take a picture for you. If you decided to make it, please let us know how it turned out. ENJOY!

Yields 8 servings

Butter, for greasing
3 eggs
5oz golden superfine sugar
3½ oz self-rising flour (All-purpose)
1 tbsp unsweetened cocoa powder
5 oz cold black coffee (or espresso)
2 tbsp Rum
2 tsp unsweetened cocoa powered to decorate

Filling
13oz (1¾ cups) mascarpone cheese
8 oz fresh custard
2 oz golden superfine sugar (powder sugar)
3½ semisweet chocolate, grated

Custard
3 egg yolks2¼oz powder sugar1 vanilla pod6 oz heavy cream

1. Preheat the oven to 350ºF. To make the cake, grease an 8-in round cake pan with butter and line with parchment paper. Place the eggs and sugar in a large bowl and beat together until thick and light. Sift the flour and unsweetened cocoa over the batter and fold in gently. Soon the batter into the prepared pan and bake in the oven for 30 minutes, or until the cake springs back when pressed gently in the center. Let stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
2. Place the black coffee and rum in a bowl or cup, mix together and set aside.
3. To make the custard, in a large bowl, whisk together the egg yokes and sugar. Place the cream into a saucepan. Scrape the vanilla seeds into the cream then also add the vanilla pod. Heat the cream gently until it just reaches boiling point. Immediately remove from the heat and leave the vanilla to infuse for one minute. Remove the vanilla pod and gradually pour the hot cream over the egg and sugar mixture, whisking continuously. Return the mixture to the saucepan and gently heat, stirring continuously, until the custard reaches a consistency that coats the back of a wooden spoon, remove from heat and let cool.
4. To make the filling, place the mascarpone cheese in a large bowl and beat until soft. Stir in the custard, and then gradually add the sugar, beating constantly. Stir in the grated chocolate.
5. Cut the cake horizontally into 3 even layers and place 1 layer on a serving plate. Sprinkle with one-third of the coffee mixture, then cover with one-third of the mascarpone mixture. Repeat the layers, finishing with a topping of the mascarpone mixture. Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa powder before serving.


Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Grilled Swordfish with Rosemary

I vowed to add more fish recipes, and here you go. I love swordfish and tuna steaks, because they’re not really “fishy”, and they’re very versatile, more like meat then fish. They could withstand high temps, and is very firm, perfect for marinating and grilling. Rosemary is not one of my favorite herbs though, its aroma is too pungent, reminds me of dry pinecones, and it makes my throat itch. It’s very overpowering, so when cooking with it, be sure to use very little, and chop it very, very fine. Some Chef’s serve a stalk of Rosemary on the side with their dish, so you can put the food in your mouth, and then simply sniff the herb, to get the aroma of it, and not the earthly taste. Some Chef’s leave the stalks whole in soups, sauces and marinades, so it could be easily removed before service. This dish calls for 2 teaspoons, for me that’ll be too much, I may go with one and add some fresh Thyme and limejuice to offset it. If you like rosemary, go for it! If you try this, let me know how it turns out. ENJOY!

Yields 4 servings

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish

1. Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
2. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
3. Preheat grill for medium heat.
4. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Salmon Teriyaki Skewers with Pineapple

As mentioned before, I don’t really like fish. I’ve never been a fish eater, I don’t mind it, but I ever at a restaurant, and fish would the last thing I would order. I love shellfish, but fish, not so much. When I find recipes like this, I get excited, because it’s something different. I wouldn’t think to make Salmon skewers, let alone with pineapples, one of my favorite fruits of all time. Oh, this could also be made with mango, Mmmm, that would be delicious also. I’m going to put some food on the barbecue grill this weekend; maybe I’ll try this. We need fish for the omega 3 oil, and I know I’m seriously lacking. If you try it, and made any adjustments, let us know! ENJOY!

Yields 4 servings

1/2 cup soy sauce
1/4 cup mirin rice wine or rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
2 green onions, cut into 1-inch segments
8 bamboo skewers, soaked in water for at least 20 minutes before using

Method
1. 1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
2. 2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
3. 3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through. Serve immediately.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Peach, Apricot, an Amaretti Crisp

I don’t do desserts, unless I’m in the mood, or a client orders it. I can do it, but I’d rather not. Baking is too much of a science, and science was never one of my favorite subjects. I have a free hand when it comes to cooking, I don’t have the patience to measure everything. When I find nice desserts like this one, that won’t blow up if I put a little bit of this or that in it, I can work with those. Desserts with fruit and crisp, crumb, and cobbler are my favorite! Goes wonderfully with some vanilla ice cream on top! Make sure you let us know how you like it! Enjoy!

Yields 6 servings

1 tbsp Cornstarch
1 tbsp Lemon Juice
½ tsp Almond extract
1½ lbs Peaches (or nectarines), peeled and cut into ½ inch slices
1 ½ lbs Apricots, peeled and cut into ½ inch slices
½ c Flour
1 c firmly packed Brown Sugar
¾ cup crushed amaretti cookies (about 16 cookies)
1 tsp ground cinnamon
½ tsp grated nutmeg
1/8 tsp salt
6 tbsp cold butter
Vanilla ice cream or heavy cream (optional) I highly recommend it!!!!))

1. Preheat oven 375ºF
2. Whisk cornstarch, lemon juice and almond extract together.
3. Spread sliced peaches and apricots in a lightly buttered 2 ½ -to-3-quart baking dish. Top fruit with the cornstarch mixture.
4. In a bowl, stir together flour, brown sugar, amaretti, cinnamon, nutmeg, salt and butter with a pastry blender or your fingertips until the mixture forms small clumps. Spread evenly over the peaches and apricots.
5. Bake in the middle of the oven until the topping is golden and the fruit is tender, 35-40 minutes. Let cool slightly.
6. Serve warm with ice cream or a cool pitcher of heavy cream.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Ginger Wings with Peach Dipping Sauce

This is what you call different. At every party there are the same ole things, buffalo or barbecue wings, with blue cheese and ranch. Now you have to have what people like, that’s a given. Some people don’t take to change very well. This is still the wings, but it’s ginger with peach dipping sauce, delicious! I love ginger, especially if it’s combined with garlic, and honey. This recipe is very simple and easy, it’s written for ground ginger, but I would rather use fresh ginger. The sauce also calls for light corn syrup and white vinegar, but I would rather use honey, and apple cider vinegar. Honey would probably take a little more to really sweeten it. Just a few thoughts and suggestions, enjoy!

Yields 6 appetizer servings & ½ cup sauce

2 lbs Chicken Wings
¼ c soy sauce
2 cloves garlic, minced
1 tsp ground ginger
¼ tsp white pepper

1. Preheat oven to 400ºF. Line 15x15x1-inch jelly-roll pan with foil; set aside.
2. Prepare Peach Dipping Sauce; set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint. Combine soy sauce, garlic, ginger, and pepper in a large bowl. Add chicken and stir until well coated. Place chicken in single layer in prepared pan.
4. Bake 40-50 minutes or until browned, turning over halfway through cooking time. Serve Hot, with dipping sauce.

Peach Dipping Sauce

½ c Peach preserves
2 tbs light corn syrup
1 tsp white vinegar
½ tsp ground ginger
¾ tsp soy sauce

Combine preserves, corn syrup, vinegar, and ginger in a small saucepan. Cook and stir over medium-high heat, until mixture simmers. Remove from heat; add soy sauce. Let cool.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Apricot-Chicken Pot Stickers

Gotta love Pot Stickers, these little dumplings was introduced to me at my current job. Our VP treated us to lunch from P.F. Chang’s, and ordered a bunch of appetizers. These were the stars of the afternoon. You all know how much I love bread, pasta, and dumplings; well this was a special treat. Now that I think about it, we did make these in my International Cuisine class in Culinary School, but I didn’t have anymore outside of that one day that we made them in class. I’m thinking about adding them to my menu for the tasting, I’m sure they’ll be a big hit. These are great because you can stuff them with just about anything. I can make some veggie, seafood, and meat. I just need to know how to fold them correctly, to look nice and neat like the professionals. Wait a minute… I am a professional! I’m going to try some next week, and let you know how they turn out.

Yields 30 pot stickers

2 c plus 1 tbsp water (or chicken stock), divided
2 boneless skinless chicken breast (about 8 ounces)
2 c Napa cabbage finely chopped (we call it chiffonade in culinary school)
½ c apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons soy sauce
½ tsp grated ginger
pinch black pepper
30 (3-inch) wonton wrappers
Sweet-and-sour sauce (optional)

1. Bring 2 cups water (or stock) to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in the center. Remove from saucepan; drain.
2. Add cabbage and remaining 1 tbsp water (or stock) to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is ½ inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Saffron & Lemon Risotto with Scallops

Wow, this is a match made in heaven; I love my Prefect Italian cookbook. I could only imagine how good it’s going to taste. Saffron can be a little expensive, and may be hard to find. You might find it at Trader Joe’s, Balducci’s or Whole Food, reasonably priced. Once you find some, it’ll last you for a while, and you can make many delicious dishes. It’s so expensive because it’s a spice derived from the dried stigma of the flower of the saffron crocus. It’s known to give special flavor and color to your food. Scallops are widely used in lot of Italian dishes as well, and they’re readily available off the coasts of Italy. Personally they’re one of my favorite shellfishes, but careful not to overcook them, because they’ll lose their moisture, and become rubbery. I cannot wait to try this special dish, and will be sure to have a special guest with me, and a wonderful glass of Riesling. If you’re able to try it let us know how it turns out!

5 c Simmering fish or vegetable stock
16 ea Live scallops, shucked
1 ea, Juice of lemon, plus extra for seasoning
1 tbsp Olive oil, plus extra for brushing
3 tbsp Butter
1 ea Onion, small finely chopped
1 ¼ c Risotto rice
1 tsp Crumbled saffron threads
2 tsp Vegetable oil
1 c Freshly grated Parmesan or Grana Padano cheese
TT salt & pepper
1 Lemon, cut into wedges
2 tsp grated lemon zest, to garnish

1. Place the scallops in a nonmetallic bowl and mix with the lemon juice. Cover with plastic wrap and let chill in the refrigerator for 15 minutes.
2. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring, for 5 minutes, or until soft and starting to turn golden. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
3. Dissolve the saffron in 4 tbsp of hot stock and add to the rice. Gradually add the remaining stock, a ½ cup at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.
4. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
5. When the risotto is nearly cooked, preheat a grill pan over high heat. Brush the scallops with oil and grill for 3-4 minutes on each side, depending on their thickness. Be careful not the overcook.
6. Remove risotto from heat, and add remaining butter. Mix well, then stir in the Parmesan until it melts. Season with lemon juice, adding just 1 tsp at a time, and tasting as you go.
7. Place a large scoop of risotto in each of the 4 warmed plates. Arrange 4 scallops and lemon wedges around it, sprinkle with lemon zest, and serve immediately.

Tip: If you cannot find live scallops, it’s okay to buy the fresh or frozen, that’s already shucked. The live scallops will include the abductor muscle, and we’re accustom to seeing it attached to the scallop in America, it’ll be okay if you can find some scallops that still has it attached. That’s why I love Italy; they do everything as fresh! ENJOY!

Sincerely,

Saundra D. Jones, CC

Chef/Owner

Divine Cuisine Event Planning and Catering

http://www.divinecuisineepc.com/

info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Key Lime Grilled Chicken

I’m going home and try this one tonight; I have all the ingredients I need. It sounds simple, yet delicious. There are a million ways to cook chicken, because it’s such versatile protein. This recipe is one intriguing to me, because I love citrus flavors; they’re light, and yet have that kick to them. Most of my marinades include the juice and zest from lemon, orange, or lime. There’s also a certain flavor and aroma when a peace of meat, that has been marinated in a citrus marinade, is cooked on a charcoal grill. The combination of the smokiness and sweetness tastes delightful. If I like this tonight, I’m sure it’ll be added to the barbecue menus for the summer. Enjoy, and if you like it or made any adjustments, please let us know.

Yields 4 servings

Key Lime Sauce

1 stick (1/2 c) butter
¼ c Key lime juice
¼ c chili sauce
2 tsp all-purpose poultry seasoning mix

Chicken

4 lbs Chicken pieces, large diced (boneless breast or thighs)
1 tbsp All-purpose poultry seasoning mix
TT Salt & Pepper

1. Setup grill for direct cooking over medium heat, oil grate when ready to start cooking.
2. To prepare Key Lime Sauce, melt butter in a small saucepan over medium heat. Stir in limejuice, chili sauce, and 2 tsp of poultry seasoning mix. Cook for one minute. Remove from the heat and set aside.
3. Season chicken with 1 tbsp poultry seasoning mix, salt & pepper. Place chicken on the hot, oiled grill and cook for 18-22 minutes per side, or until chicken is no longer pink, and juices run clear (180ºF). Basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.
Tip: To cook indoors, preheat broiler. Prepare chicken and key lime sauce as directed. Place chicken on a foil-lined baking sheet or broiler pan. Broil Chicken 6-8 inches from the heat source for about 15-20 minutes per side, or until chicken is no longer pink and juices run clear (180ºF), basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.

Sincerely,
Saundra D. Jones
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"Through man this is impossible, but through Christ All things are possible".

Potato Pierogi

I was looking through the Appetizer Bible and came across a delicious looking recipe. I love potatoes, now I’ve found a recipe with pasta and potatoes; carbs are my friend. I don’t know what it is, but I love anything with potatoes. I can eat potatoes everyday. This recipe is right up my alley. It a Russian dish that look like ravioli, and stuffed with potatoes. Why is it that potatoes, sour cream, and bacon always seem to go together? This is something I’ll surely try, I don’t think it’ll hold up well on a buffet, but it’ll look gorgeous on a plate, as a side dish. ENJOY!

Yield 5-dozen pierogi

4 medium potatoes (about 1 ½ lbs), peeled and quartered
1/3 c milk
2 tbsp butter or margarine
1 ½ tsp salt, divided
½ tsp white pepper, divided
2 ¾ c of All-purpose flour
1 c sour cream
1 whole egg
1 egg yolk
1 tbsp vegetable oil
Melted butter, cooked crumbled bacon, or sour cream (optional, but recommended)

1. To prepare filling, place potatoes in a medium saucepan; cover with water and add ½ tsp of salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until tinder. Drain, and return potatoes to saucepan.
2. Mash potatoes. Stir in milk, butter, onion, ½ teaspoon of salt, and ¼ tsp pepper (mixture will be stiff). Cool.
3. To prepare pierogi dough, combine flour, sour cream, whole egg, egg yolk, oil, and remaining ½ tsp salt and ¼ tsp pepper in a medium bowl, mix well.
4. Turn out dough onto lightly floured surface. Knead dough 3-5 times or until soft and pliable, but not sticky. Let rest, covered, 10 minutes. Divide dough in half. Roll out each half into 13-inch circle on lightly floured surface with lightly floured rolling pin. Cut dough into 2 ½-inch circles with cookie cutter.
5. Place 1 rounded tsp potato filling in center of each dough circle. Moisten edges of circles with water and fold in half; press edges firmly to seal.
6. Bring 4 quarts lightly salted water to a boil in Dutch oven over high heat. Cook pierogi in batches 10 minutes. Remove with slotted spoon to serving dish. Drizzle butter over pierogi, top with bacon and serve with sour cream, if desired.

Note: I wish you could see the picture of this it looks wonderful! When you folding the pastry and pressed sealed, take a fork or your fingers to crimp the edges to make a nice design, this will surely impress your guest!

Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.omc
info@divinecuisineepc.com
301-326-7555"All things are possible through Christ who strengthens me"!

Raspberry Chicken

I was going through my American Regional textbook, studying up on California cuisine. I love this book! They include a little information on how the country was formed, and why certain food items are indigenes to certain regions. They mention the European settlement, the California Gold Rush, and the transcontinental railroad, all had effects on the Californian cuisine we know in love today. This recipe looks so good; I think I’m going to try it this weekend. If it’s really good, I may even add it to the Tasting menu. If you’re in the area, and would like to attend please RSVP on the Evite http://www.evite.com/app/publicUrl/WHDRIXQFTFMJKWOMSXVR/divinecuisineepc. Or you can send me an e-mail info@divinecuisineepc.com. Let us know if you like the recipe!



Yield 4 servings



4 Chicken breast, boneless, skinless

As needed All-purpose flour, for dusting

2 Tbsp Unsalted butter

½ c Onion, small diced

¼ c Raspberry vinegar

¼ c Chicken Stock

¼ c Heavy cream

1/3 c Tomato, peeled, seeded, diced

1 pt Raspberries, cleaned



1. Flatten the chicken breast so they are even.

2. Heat the butter in a sauté pan over medium heat.

3. Dry, season, and dust the chicken breast in flour. Shake off the excess flour.

4. Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.

5. Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.

6. Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.

7. Whisk in the stock, cream, and tomato. Simmer for 2 minutes.

8. Return Chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.

9. Return the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over very low heat for 1 minute. Do not sir in the berries with a spoon; merely swirl in the sauce by shaking the pan.

10. Serve chicken with the sauce and a few whole raspberries.




--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
"All things are possible through Christ who strengthens me"!

Spinach Arancini

Where do I begin with this? I’m flipping through another cookbook and come across these scrumptious looking appetizers, and I’m going to try them this weekend! I have all of the ingredients at home, and this is an awesome vegetarian dish, which I was looking for. Gotta love spinach and aged cheeses like parmesan and Romano, good stuff. This also looks like it freezes well, so you can get them ready and freeze a few, so when you have guest over you just pop them in the oven, and look like a gourmet Chef. Enjoy! If you try it, and like it, or make any adjustments, please let us know!



Yields 10-12 servings



¼ c

Extra-virgin olive oil

3 tbsp

Chopped fresh basil

1 c

Minced onion

tt

Salt

3 tbsp

Minced garlic

tt

Ground black pepper

1 ½ c

Arborio Rice

1 c

All-purpose flour

1 c

White Wine

¾ tsp

Cayenne pepper

4 c

Vegetable broth

3 ea

Eggs beaten

1 ½ c

Parmigiano-Reggiano Cheese, grated

2 c

Japanese bread crumbs

(Panko)

2 c

Frozen chopped Spinach



Canola Oil

2 tbsp

Unsalted butter









1. Heat olive oil in a 2-quart saucepan over medium heat. Add onions and garlic and sauté for about 5 minutes.

2. Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each time until the mixture thickens (risotto cooking method)

3. Stir in grated cheese, spinach, and butter. Then add basil, and salt and pepper to taste (tt).

4. Place in a container and let cool. Cover and refrigerate for 8-24 hours.

5. In a shallow bowl, combine flour, cayenne, and salt and pepper (tt), stirring to mix well. Place eggs and bread crumbs in separate bowls.

6. Roll the spinach mixture into 1-inch balls. Dip balls in flour, then egg and then breadcrumbs. Place on a cookie sheet.

7. In a large heavy pan, heat ¼ inch of canola oil to 350ºF. Fry the spinach balls until golden brown. Remove and place on a paper-towel-lined cookie sheet to drain. Serve hot.



Tip: Aracini can be served with roasted red pepper aioli, chipotle sauce, or sun-dried tomato sauce (my favorite).
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Crab & Artichoke Dip

I put this together in less than 10 minutes, it was so easy and taste soooooo good! My dinner guest was so impressed, as well as my co-workers two days later. I got this one from another big chain restaurant that shall remain nameless, and it was so much better. The only thing I done different was doubled the recipe because I had a pound of crabmeat, however I didn’t double the artichoke portion. I also added about ½ tbsp more of Old bay, and a few more dashes of Tabasco and Worcestershire sauce. I also used Romano cheese instead of Parmesan, because that’s all I had, and a little bit of red bell pepper for more flavor and color. I think this is it! I’m so excited; I’ll definitely try it again, thinking about adding it to the tasting menu as well. If you think you have a better recipe, please post it, or send it to me, I’d love to try it!

1 tbsp

Butter

1/2 cup

Finely minced onion

1 tbsp

Finely minced Red Pepper

2

8 oz. packages cream cheese

1 tsp

Worcestershire sauce

1 tsp

Horseradish sauce

1/2 tsp

Old Bay seasoning

5 dashes

Tabasco sauce

1

14 oz. can artichoke hearts

1/2 lb.

Crab meat, cartilage removed

1/4 cup

Parmesan cheese

1. In a saucepot sauté the onions and red peppers in the butter until they are soft but not brown.2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.3. Fold in the artichokes and crabmeat.4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.5. Sprinkle the Parmesan evenly over the top.6. Bake in a 400ºF oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Mini Sausage Quiches

My friend and I had a very interesting conversation about quiche. From what I’ve seen in the past, quiche was just a pie crust, filled with eggs, milk, and any other ingredients you wanted to throw in there, and baked. This is essentially what it is. She said someone taught her how to make it years ago, it was this long drawn out process, and the woman used cream cheese, and some other ingredients. I was wondering what she was talking about, but thought it sounded rich and delicious, and now I have Quiche on the brain, I gotta have some. I’ve recently been on a hunt for a rich quiche recipe, and I think I’ve got it! This one is awesome, because they’re mini’s, that’s when you can eat double the portions, because they’re so small (lol!). This will also be a very sophisticated Hors d’ oeuvre to serve at your brunch or dinner party, quiche is very versatile. I think you’re going to like these (wish you could see the picture). When you try it, be sure to let us know how it turns out, and if you made any modifications.



½ c butter or margarine, softened

3 oz cream cheese, softened

1 c all-purpose flour

½ pound loose Italian Sausage

1 c Swiss cheese, shredded

1 tbs snipped fresh chives

2 eggs

1 c half-and-half

¼ tsp salt

Dash cayenne pepper



1. Beat butter and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll in 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell. Preheat oven to 375ºF.

2. To prepare filling, crumble sausage into a small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings.

3. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.

4. Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.

5. Bake 20-30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.

Tip: Pour mixture into 12 standard 2 ½ inch muffin cups to make larger individual quiches. Serve for breakfast.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Chicken Empanadas

I love me some empanadas! I love me some bread, crust, dough, anything that uses flour. Carbs are our friend (lol), in moderation. I don’t know why, but I love bread, I can survive off of bread alone. So this little treat is right up my alley. A friend of mine used this recipe for her Christmas party, and she said everyone loved them. I made some spicy beef empanadas last year, and made it with homemade pie dough, and that recipe said to fry them, they were delicious. There are pictures of them in the photo gallery on my website. These are perfect appetizers for parties, they hold well on the buffet station, and they’re eloquent enough to be tray passed. You can do some nice designs in the dough to make them more fancy. They actually can be made in advance and froze; they go directly from the freezer to the oven with no problem. Try it and let us know how it comes out!



Yield 20 each



1 Box (15 oz) refrigerated piecrusts (two 11 inch rounds)

4 oz cream cheese

2 tbs Fresh cilantro, finely chopped

2 tbs Salsa

½ tsp ground cumin

½ tsp salt

¼ tsp garlic powder

1 c finely chopped cooked chicken

1 egg, beaten

Additional Salsa



1. Remove piecrust pouches from box; let stand at room temperature 15 to 20 minutes.

2. Heat cream cheese in a small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, cumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat.

3. Preheat oven to 425ºF. Line 2 baking sheets with foil. Unfold piecrusts; remove plastic film. Roll out slightly on a lightly floured surface. Cut crusts into 3-inch rounds using a biscuit cutter. Reroll piecrust scraps and cut enough additional to equal 20 rounds.

4. Place about 2 tsp of chicken mixture in the center of each round. Brush edges lightly with water. Pull one side of the dough over filling to form half circle; pinch edges to seal.

5. Place 10 empanadas on each prepared baking sheet; brush lightly with egg. Bake 16-18 minutes or until lightly browned. Serve with salsa.



Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5, baking 18 to 20 minutes.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Creamy Chicken Ravioli

was going through a true Italian cookbook today, trying to find some new ideas. Those who know me know that Italian food is my favorite. I’ve never made authentic Italian food that hasn’t been “Americanized”, but these recipes are the real deal. It includes lots of pasta and rich sauces. The one thing that intrigued me about Italian food is when a friend told me a story about her trips to Italy, and how all they use is fresh ingredients. They go to the market everyday to buy ingredients for the meals for the day. They spend hours at dinnertime, not like American’s we sit down for 20-30 minutes at the most. They have barrels of the table wines, and you bring your jug and fill it up daily. That sounds so quaint and simple. I’m sure it’s like that in tiny little villages, where everyone smells like olives, because they eat so much olive oil. Sorry, I was watching Under the Tuscan Sun a few days ago and got a little caught up (lol). Italy is number one on my list of places to visit. Any place that’s so passionate about their food is fine with me. Try this simple but yet rich ravioli dish and tell me what you think!



Yields 4



4 oz cooked skinless boneless chicken breast, coarsely chopped

2 oz cook spinach, chopped

2 oz Prosciutto, coarsely chopped

1 shallot, coarsely chopped

6 tbsp freshly grated Romano cheese

Pinch freshly grated nutmeg

2 eggs, light beaten

1 quantity basic pasta dough (recipe below)

All-purpose flour for dusting

1 ¼ c Heavy cream or panna da cucina

2 cloves garlic, finely chopped

4 oz cremini mushrooms, thinly sliced

2 tbsp shredded fresh basil

TT salt & pepper (to taste)

Fresh basil Springs, to garnish



1. Place the chicken, spinach, prosciutto, and shallot in a food processor and process until chopped and blended. Transfer to a bowl, stir in 2 tbsp of the Romano cheese, the nutmeg, and half the egg. . Season to taste with salt and pepper.

2. Halve the pasta dough. Wrap on piece in plastic wrap and thinly roll out the other on a lightly floured counter. Cover with a dish towel and roll out the second piece of dough.

3. Place small mounds of the filling in rows 1 ½ inches apart on one sheet of the dough and brush the spaces in between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between the mounds of filling, pushing out any air. Cut into the squares and place on a floured dish towel. Let the ravioli rest for 1 hour.

4. Bring a large pan of lightly salted water to a boil. Add the ravioli, in batches, return to a boil, and cook for 5 minutes. Remove with a slotted Spoon and drain on paper towels, then transfer to a warm dish.

5. Meanwhile, to make the sauce, pour the cream into a skillet, add the garlic, and bring to a boil. Simmer for 1 minute, then add the mushrooms and 2 tablespoons of the remaining cheese. Season to taste and simmer for 3 minutes. Stir in the basil, and then pour the sauce over the ravioli. Sprinkle with the remaining cheese, garnish, with basil sprigs, and serve.



Pasta Dough



1 1/3 c all-purpose flour (plus extra for dusting)

pinch of salt

2 eggs lightly beaten

1 tbsp olive oil



1. Sift the flour into a food processor and add the salt. Pour in the eggs and olive oil and process until the dough begins to come together.

2. Turn out into a lightly floured counter and kneed until smooth.
3. Wrap in plastic wrap and let rest for at least 30 minutes.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering

www.divinecuisineepc.com

info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!