Author Archive for: ‘smeyer’

Herb Cheese & Grits Soufflé

Serves 4

Ingredients

1 c grits, locally milled
milk (according to package directions)
½ c butter, cut into chunks
5.8 oz container boursin cheese (garlic & fine herbs)
1 t salt
¼ t cayenne pepper
2 eggs
½ c liquid egg whites
½ cup milk
1 T finely chopped fresh basil or parsley

Procedure

1. Cook grits in milk according to package directions, remove from heat.
2. Stir butter, boursin cheese, salt, & red pepper into grits.
3. In separate container, vigorously beat eggs & egg whites, then stir in ½ c milk.
4. Add milk & egg mixture into grits & blend.
5. Pour into greased soufflé or baking dish.
6. Bake at 350°F for 35 to 45 minutes, until just set.
7. Garnish with chopped fresh herbs.

Coconut & Black Bean Curry

Serves 4-6

Ingredients

1 T olive oil
1 c onion, diced
½ c each red & yellow pepper, diced
2 cloves garlic, minced
2 – 15 oz cans black beans, drained & rinsed
2 T lime juice
1 – 14 oz can coconut milk
2 c chicken or vegetable stock
1 T garam masala
½ T curry powder
s & p
pinch cayenne
4 c fresh spinach, chopped
¼ c fresh cilantro, chopped

Procedure

1. Sauté onions & peppers in oil, 8 mins, add garlic & cook 2 mins more.
2. Transfer to pot, add beans & lime juice, lightly mash about ¼ of beans with fork or masher.
3. Stir in coconut milk, stock, spices, s&p & cayenne then bring to boil, reduce heat, simmer for 20 mins.
4. Right before serving, stir in spinach & let wilt 1-2 mins.
5. Serve over rice or other grain, sprinkle with fresh cilantro & dollop of sour cream.

Parslied Baked Rice with Mushrooms

Serves 6-8

Ingredients

3 T olive oil
½ c chopped onion
1 pound fresh chopped mushrooms
2 c long grain rice (white, brown or mixture)
¼ c fresh chopped parsley, plus extra for garnish
¾ c melted butter
2½ c full fat stock (beef, chicken or vegetable)

Procedure

1. Sauté onions & mushrooms in olive oil for about 10 minutes
2. Add rice & sauté 2 mins.
3. Layer all ingredients in a casserole dish, in the order listed, stir to mix.
4. Bake on 350°F for 1 hr.
5. Sprinkle top with fresh parsley.

The post Parslied Baked Rice with Mushrooms is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Simple Tarragon Chicken

Serves 8

Ingredients

1 – 8 oz jar dijon mustard
½ c dry white wine
2 T chopped fresh tarragon
6 boneless skinless chicken breasts, lightly pounded
s&p
tarragon sprigs for garnish

Procedure

1. Whisk together mustard, wine & tarragon in large stainless steel bowl.
2. Place chicken in baking dish, season with s&p, coat with marinade, cover & refrigerate 24 hours.
3. Remove chicken from marinade, reserve marinade.
4. Cook chicken on medium hot grill, 6 mins per side (or sauté in heavy skillet).
5. Heat reserved marinade to boiling.
6. Drizzle hot marinade over chicken & garnish with fresh tarragon.

Note: can substitute chicken thighs

The post Simple Tarragon Chicken is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Creamy Braised White Beans & Kale

Serves 4

Ingredients

2 T butter
1 head garlic, halved crosswise
1 c whole milk
1 – 15 oz can chickpeas, with liquid
1 – 15 oz can white beans, drained & rinsed
1 thyme sprig
2 sage leaves
1 bay leaf
⅛ teaspoon ground nutmeg
s&p
4-6 kale leaves, ribs & stems removed, cut into 1″ strips
Garnishes: shaved parmesan, olive, red pepper flakes, crusty bread

Procedure

1. Melt the butter in saucepan on med-high.
2. Add garlic, cut side down, cook 1-2 mins to golden brown.
3. Stir in milk, chickpeas, white beans, herbs, nutmeg, s&p.
4. Bring to boiling, reduce heat and add kale.
5. Simmer, stirring occasionally until thickened, about 15 mins.
6. Remove herbs & garlic head, cool garlic & remove soft cloves with fork.
7. Serve beans with shaved parmesan, drizzle of olive oil, pinch of crushed red pepper.
8. Spread crusty bread with soft garlic cloves & serve alongside beans.

The post Creamy Braised White Beans & Kale is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Brownies with Caramel Sauce

Caramel Sauce Makes 1 Cup

Ingredients

1 box high quality brownie mix
Cook according to package directions

Caramel Sauce

1 c sugar
6 T butter
½ c heavy cream
1 t vanilla extract (optional)

Procedure

1. In heavy bottomed 2-3 quart pan, caramelize sugar on medium high, stir constantly until melted & amber. (Careful gets very hot).
2. Whisk in butter, until melted.
3. Remove from heat & whisk in cream, continue to whisk until smooth.
4. Let cool & then spread on brownies.

Note: can pour into mason jar & refrigerate for other uses.

The post Brownies with Caramel Sauce is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Warm Sesame Ginger Eggplant

Serves 4

Ingredients

1 T vegetable oil
1 T sesame oil
1 lg eggplants (about 1 ½ lb), peeled, ¾” strips
1 c onion, medium diced
2 t fresh garlic, minced
2 t fresh ginger, minced or grated
2 t asian garlic chili sauce
2 T fresh lime juice
s&p
green onion & fresh cilantro (garnish)

Procedure

1. Preheat the oven to 375°F
2. Combine vegetable & sesame oils. Toss 4 t with cut eggplant & onion, roast on baking sheet until tender, 10-15 min.
3. Sauté garlic & ginger in remaining 2 t oil. Add chili sauce, lime juice & roasted vegetables, season with s&p.
4. Serve hot with green onion & fresh cilantro garnish.

The post Warm Sesame Ginger Eggplant is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Virginia Apple Cake

Makes 1 loaf

Ingredients

1 ½ c vegetable oil
2 c sugar
4 eggs
2 ½ c flour
2 t baking powder
1 t cinnamon
1 t salt
3 c fresh apples, chopped
1 c pecans (optional)
1 t vanilla

Procedure

1. Blend oil & sugar, add eggs, 1 at a time, beating well.
2. Sift dry ingredients together, add to egg mixture.
3. Stir in apples, pecans & vanilla.
4. Pour into greased 10″ loaf pan.
5. Bake at 350F for about an hour.

The post Virginia Apple Cake is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Citrus, Fennel, & Chickpea Salad

Serves 4

Ingredients

1 large fennel bulb, very thinly sliced
(15 oz) can chickpeas, drained & rinsed
3 celery stalks, very thinly sliced
½ c fresh flat leaf parsley, chopped
4 T fresh lemon juice
4 T olive oil
½ c grated parmesan
s&p

Procedure

1. Toss together fennel, chickpeas, celery, parsley, lemon juice & olive oil.
2. Season with s&p to taste, chill.
3. Before serving sprinkle with grated parmesan.

The post Citrus, Fennel, & Chickpea Salad is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

Bacon & Heirloom Tomato Beurre Blanc

Makes 1½ cup

Ingredients

½ c dry white wine
2 T shallot, finely chopped
⅓ c heavy cream
¼ t salt
⅛ t white pepper
1 c unsalted butter, sliced, chilled
fresh lemon juice
2 strip bacon, cooked, drained, crumbled
½ c heirloom cherry tomatoes, quartered

Procedure

1. Combine wine & shallots in sauté pan. Bring to boil, reduce, simmer until syrup consistency.
2. Add heavy cream, reduce to sauce consistency, about ½ volume started with.
3. Medium low heat, slowly add butter pieces, whipping constantly.
4. Season to taste with salt, pepper & lemon juice. Add bacon & tomatoes. Serve warm.

The post Bacon & Heirloom Tomato Beurre Blanc is by Denise Simmons, Corporate Executive Chef and appeared first on Meriwether Godsey.

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