Sunday, February 26, 2012

Personal Chef Cook Day 07-11-11

Real Homemade Chicken Fingers – My clients’ kids LOVE them!  Yes, I understand why kids like eating fast food chicken.  But, when I made these for the kids, let’s just say, they love mine better now. 

Here is the picture menu:


Parmesan Garlic Crust Baked Chicken Tenderloins
with Farro and Chickpea Salad


Parmesan Garlic Crust Baked Tofu
with Farro and Chickpea Salad


Black Bean and Summer Vegetable Enchiladas



Vegan Black Bean and Summer Vegetable Enchiladas


If you want the recipe for the Parmesan Garlic Crust Baked Chicken Tenderloins, email me at info@chefsherryhall.com.

Sunday, February 19, 2012

Cuisine du Jour

Last week I attended a “Celebrate Mardi Gras!” cooking class at Trevarrow, Inc.

I have to admit I have never made any of these dishes in my life.  And after tasting them, I will be putting these on my own and client menus! 
The class was taught by Chef Stewart McWilliams.  He is the Corporate Executive Chef and Director of Operations for Rochester Mills, which includes the Rochester Mills Beer Company.  The restaurant will be serving a Cajun inspired menu for Fat Tuesday, February 21.  The chef suggested you make reservations, as it is a great time with lots of people.
The first dish Chef Stewart prepared was the Crab Cakes with a Whole Grain Mustard Cream.  Since having Stone Crabs in Marco Island last year, I now love crab with a mustard sauce.  These were divine!  These cakes are great for making small ones for an appetizer or larger ones as a meal. 



For the next dish, he made the Shrimp and Sausage Gumbo.  He added a cup of the restaurant’s dark stout beer to his recipe to give it a rich flavor.  This recipe only took 30 minutes to make and it tasted wonderful.  What a great weeknight dinner served over rice. 


Next Chef Stewart made Louisiana Jambalaya.  This dish had spicy complex flavors with all the different meats and spices.  This was my favorite dish, because it had a good heat that you just couldn’t stop eating.


The fourth dish was the Shrimp Po’ Boy Sandwich.  What a great tasting sandwich and they served it with the restaurant’s homemade potato chips!  The Remoulade he made was perfect accompaniment to the shrimp (or any seafood for that matter). 


And of course, we had to have dessert.  Chef Stewart made a Bourbon Bread Pudding!!  It was warm and topped with a wonderful sweet bourbon sauce.  The sauce was more like a warm gooey bourbon caramel sauce.  It was fabulous!


Now you have a decision to make; when I can cook these delicious recipes for you?

Tuesday, February 7, 2012

Personal Chef Cook Day 06-22-11

This cook day was a light and lean for summer nights.

Here is the picture menu:

Filet Mignon with Stuffed Baked Potato



Seitan with Vegan Stuffed Potato



Stuffed Chicke Breast with Goat Cheese and Basil
with Rosted Carrots



Vegan Stuffed Portabella Mushroom Caps
with Roasted Carrots



Vegan Vegetable Chow Mein

Post your light and lean summer dinner?

Personal Chef Cook Day 04/25/17

Happy Sunday! I hope all of you had a great week.  I am grateful the rain has stopped and the sun is shining here!! Cooked for two clien...