Chinese chicken salad

I've been wanting Chinese chicken salad for about a week now and although it's the "wrong" season for salads, I decided to make it today. I knew it was going to make a lot, so I invited my friend over to join me.

The thing I love about salads is you really can add in whatever you have and make it work!

Here's my delicious recipe for Chinese chicken salad:

Salad
1 C. cooked shredded or diced chicken
2 C. shredded cabbage
2 C. romaine lettuce
1/2 C. chopped snap or snow peas
1 C. chopped cilantro
1 C. chopped celery
1 C. shredded carrots
1 C. thinly sliced red pepper
1/2 C. diced scallions (white and green parts)
1 C. mandarin oranges
1/2 C. toasted sliced almonds
1/2 C. fried lo mein noodles, ( I didn't have any so I crumbled up a package of Ramen noodles and threw that in instead)

Combine all salad ingredients in a large bowl and toss to combine.

Dressing:
juice from 1 lime
1/4 C. rice wine vinegar
1/2 C. toasted sesame oil
1/4 C. soy sauce
pinch of sugar
1 cube of frozen ginger

Combine all dressing ingredients in a leftover jam jar with a lid, shake vigorously until combined.

This salad was really a snap to make and feeds at least 6 for lunch.

Guest chef at the Westport Farmer's Market

I was asked to be the guest chef at the Westport Farmer's Market tomorrow, Thursday, October 7th from 10-1. I will be making 2 delicious fall infused foods to sample using products from the farmers market.

Please stop by for a visit and a nibble. Here are the recipe's I'll be making. Hope to see you tomorrow!

Balsamic macerated figs with sweetened ricotta


10 fresh black figs, quartered
½ C. balsamic vinegar
2 Tbs. agave, honey or sugar
2 C. whole milk ricotta
¾ C. confectioners sugar
1 tsp. vanilla extract


Combine figs, vinegar and agave in an airtight container and let sit for at least 3 hours before serving.

In another container, combine ricotta, sugar and vanilla and stir well to combine. Keep in the refrigerator until ready to serve.

Place a dollop of ricotta in the center of a plate and add a few figs and balsamic mixture around ricotta, serve.

Fall Bruschetta


1 onion
4 tbs. olive oil, divided
¼ C. balsamic vinegar
2 tbs. agave or sugar
1 large eggplant
2 apples
1 butternut squash
kosher salt and pepper
1 tsp. sweet paprika
pinch of cayenne

1 baguette, sliced into 1” thick pieces


For caramelized onions:
Thinly slice onion and add to a nonstick pan with 2 Tbs. olive oil on medium heat. Add balsamic vinegar and agave, and cook over medium heat until liquid has evaporated, about 8 minutes. *Note, onions can be made up to 3 days in advance.

Preheat oven to 425. Line a cookie sheet with a Silpat mat. Finely dice eggplant and apples, leaving both skins on. Finely dice squash but remove skin. Toss with olive oil, salt, pepper, paprika and a pinch of cayenne pepper. Place mixture in a single layer on the Silpat lined cookie sheet and roast for 10-12 minutes. Gently turning halfway through cooking. Remove from heat and add onions. Place a spoonful of the bruschetta on a piece of baguette and serve at room temperature.

Upcoming Fall Harvest Class

I have an exciting new class next week called Fall Harvest Dinner Party. It's on Wednesday, October 13th at the beautiful Christopher Peacock Cabinetry showroom in Greenwich, CT from 11-12:30a.m.

Here's a sneak peak at the menu:

Pear and gorgonzola flatbread with arugula

Butternut squash and goat cheese ravioli

Lamb and leek stew over garlicky white beans

Gingerbread trifle with candied ginger

There are just a few spots left, so register at www.timetoeat.info if you'd like to attend.

Blues, Views and BBQ Festival- I'll be there!

Saturday, September 25th I will be doing a 1 hour demonstration at the Blues, Views and BBQ Festival in Westport, CT at the Levitt Pavillion which is behind the Westport Library. I'll be showing how to prepare an entire meal on the grill in under 1 hour! Here are the recipes I'll be doing. Come by and say hi, and pick up one of my autographed cookbooks while you're there!
Flatbread with smoked mozzarella, caramelized onion, and Asian pear

Olive oil

1 round pizza dough, available at most supermarkets

2 C. shredded smoked mozzarella

1 C. caramelized onions (recipe below)

1 C. thinly sliced Asian pear

1 C. baby arugula

1 C. candied pecans (Trader Joe's carries these)

Kosher salt and pepper

Heat your grill to medium high heat. While the grill heats, gently pull your pizza dough until it is thin, don't worry about making it round, just make sure it's thin-ish... Spray the back of a cookie sheet with Pam, and brush the top of the pizza dough with olive oil.

When the grill is hot, add the pizza dough, olive oil side DOWN to the grill. Cook for 1-2 minutes or until the pizza has nice grill marks. Brush the top of the pizza dough with olive oil before turning. Once you've flipped the dough, sprinkle cheese, then caramelized onions. Continue cooking for another minute. Gently slide pizza off the grill and add thin slices of Asian pear, a few candied pecans and a handful of arugula. Slice and serve while hot.

Alder plank grilled Norwegian salmon with grilled fennel and fresh herbs

1 alder plank that has been soaked in water for an hour

1 Norwegian salmon filet, skin removed

olive oil

assorted fresh herbs such as rosemary, oregano, marjoram, and thyme

2 fennel bulbs, quartered, green tops removed

smoked alder salt

ground black pepper

Heat grill to medium high heat. Remove plank from water and place on grill for 3 minutes. While the plank dries, slice fennel bulbs into quarters and drizzle with olive oil, a pinch of alder salt and pepper. Drizzle salmon with olive oil, and add a good pinch of the alder and pepper to both sides of the salmon.

Arrange the assorted herbs on the plank and place salmon atop herbs. Place fennel bulbs along the sides of the grill where there is less heat. Cover and let cook for 12 minutes. Remove plank with salmon, and fennel. Serve salmon with fennel.

Maple grilled pineapple with pound cake and toasted coconut

1 prepared pound cake (store bought)

1 cored pineapple

2 Tbs. maple syrup

1/2 C. shredded toasted coconut

Slice pound cake into 1" slices. Slice pineapple into 1" rings and place on the grill. Gently drizzle maple syrup over pineapple and cook for 1 minute. Turn and drizzle maple syrup on the other side. Cook for 45 more seconds and lay pineapple ring over pound cake. Sprinkle with toasted coconut and serve.

Banana muffins with peanut butter and chocolate chips

I saw this recipe in Cooking Light Magazine and just had to try it! I've altered it a little (surprise, surprise) and they were amazing.

The kids are getting off the bus soon and I can't wait for them to try these.

Here's the recipe.

3 ripe bananas
1/2 C. banilla yogurt (Stonyfield Farms makes this, or vanilla is fine)
1/3 C. chunky peanut butter
2 large eggs
1/2 C. each, granular and brown sugars
1 1/2 C. flour
1/4 C. ground flaxseed
3/4 tsp. baking soda
pinch salt
1 tsp. pumpkin pie spice
2 Tbs. dry-roasted peanuts
2 Tbs. mini chocolate chips

Preheat oven to 350. Spray muffin tin with Pam. Combine first 4 ingredients in a mixer on medium speed. Add remaining ingredients and mix until just combined. Pour into muffin tins and bake 12-14 minutes.

Chicken sausage with white beans, kale and mushrooms

Here's a great recipe I am making for tonight's dinner. The weather is finally feeling fall-like and I am inspired... This is a one-pot meal and it can be ready in 30 minutes or you can leave it on the stove on low all day, you choose...

1 tbs. olive oil
2 lbs. chicken sausage (the fresh one's not the Aidelle's type), cut into 4" pieces
1 C. button mushrooms, quartered
3 cubes frozen garlic
2 C. small white beans (canned is fine)
2 C. kale leaves, about 1/2 bunch
2 C. tomato sauce (I love Rao's)
1/4 C. white wine

Heat olive oil in a large pan with high sides. Add sausage and brown for about 2 minutes. Add mushrooms and frozen garlic and stir to combine. Add white beans, kale and tomato sauce, white wine and stir to combine. Cook on medium heat for 30 minutes covered. Season to taste. Serve with a green salad.

Join me at the Blues, Views and BBQ Festival at Westport's Leavitt Pavillion on Saturday, September 25th where I'll be demonstrating how to prepare a whole meal on the grill from appetizer to dessert in under an hour- great food and good times!