A few weeks ago Ilka asked to do a cooking demonstration for Project Hip Hop's mother's group. No problem any thing for these guys. My first question was is there anything specific that they want to learn how to make? Ilka responded anything thats fast, healthy and kid friendly. I silently chuckled to myself. I paced back and forth and had to think about this one for a while. All three elements, tired moms that need to cook after work and I only have an hour and half, Rachael Ray makes it seem all too simple. ..its possible..the Gourmet Diva will make it work. Its summertime, so a BBQ would work. Ahhh after reading Parents Magazine, there is was Chicken Plum Burger recipe that I came across. Hamburgers made with ground chicken meat seasoned with fresh herbs with grilled plums on top. Amare and I did a run through of the recipe to make sure it was legit. It passed the test. I wrote up some tips on how to eat healthy on a budget. Viola we are ready to go. The demo went great, everyone got there hands 'dirty' cooking and grilling. The kids kept themselves occupied playing with each other. The general consensus, everyone preferred the taste of ground chicken over ground turkey. Give it a try and let me know what you think. In addition to burgers we had some fish to eat as well. One of the ladies brought some fresh salmon, a mango, and an mango terikyi marinade. Great we can work with this. She went inside the house to prep the fish and brought it out. I broke down what she did below. The fish was great and can be easily adapted to be put in the oven as well. Today you get a two for one with recipes and tips. Burgers and Salmon. In a separate blog entry, Ill also show you how to pick out a ripe mango and how to cut it. Plum – Good Chicken Burgers Serves 6 Ingredients: 1 lb. Ground chicken breast ¼ cup panko bread crumbs (Panko can be found in the Asian food section of your local grocery store) 1 Tbs. Fresh basil chopped ½ tsp. Ground ginger salt and pepper to taste 1 plum 4 tsp olive oil, divided 6 square – shaped, 3 – inch whole grain buns split 1 Tbs. Sweet and sour sauce 12 baby spinach leaves 1)In a bowl, combine chicken, bread crumbs, basil, ginger, salt and pepper. Pat mixture into a 6 inch square on a piece of foil. Cover and freeze for 30 minutes so it gets firm. Meanwhile halve the plum and remove the pit. Cut three ¼ inch thick slices to make flower shapes with a cookie cutter. Don't discard the leftover pieces; they'll look cute on the burgers too and the plum's skin is rich in antioxidants. Toss the plum slices with a teaspoon of oil. 2.Cut chicken mixture into 6 patties; brush with remaining oil. Grill on medium for 10 minutes or until done turning once. Add plums to grill after you flip the patties; turn once. Toast cut sides of buns on grill rack for a minute. 3.Brush bottoms of the buns with sweet and sour sauce. Add 2 spinach leaves, chicken patty, plum cutout and the bun top. Recipe courtesy of Parents Magazine August 2009 Salmon Mango Teriyaki Filet of Salmon salt and pepper to taste 1 Onion Chopped 1 mango diced Mango Teriyaki marinade 1) Season salmon with salt and pepper. 2) Pour marinade over salmon, sit for at least 1/2 hr. 3) Chop onion and dice mango 4) Wrap salmon with marine onion and mango in foil 5) Place ontop of grill or place in oven to broil 6) Cook for about 15 minutes or until salmon is done 7) Enjoy Add Comment I hope you all enjoy this weeks session. I didn't realize how hard it is to cook and talk at the same time. Getting better with time. My friend Al made this dish   Kitchen Coaching: Not your traditional BBQ. Peach Glazed Wings &. Peach Mango Glazed Chicken     Last week I posted a poll on what you would like to learn on the Gourmet Diva. A few members said that they would like to learn kid friendly meals. This coaching session is for you. This meal is a go to meal when your tired from work and have to put a meal on the table. Kitchen Coaching: Cajun Fried Turkey 07/01/2009
We can fry anything. So why not turkey. The first time I was introduced to fried turkey was about ten years ago by DJ Roc's father who owns E&G Cajun Bakery & Deli in Rochester, NY. OMG, it was one of the greatest things I tasted. If you haven't tried fried turkey I highly recommended it. The skin is crispy while the meat is moist and flavorful.
1) Clean turkey inside and out. Allow turkey to sit out until room temperature approx 30 minutes 2) For the most flavorful birds. inject the turkey with your favorite marinade and/or rub it with a dry spice rub before cooking. 3) Fill your syringe with marinade and inject it into both sides of the breast, the legs and the thighs of the turkey. Don't be afraid to move the needle around to get the marinade into the whole bird. Sometimes it's easier to get the thighs from the inside of the cavity 4) Heat oil and maintain the temperature of the oil at 350 degrees F (175 degrees cc ) and place the turkey in the oil. It should be placed in pot neck end first. Slowly lower into hot oil to completely cover turkey. 5) Fry turkey for 3 ½ minutes per pound 6) Remove turkey from oil and drain on paper towels | ArchivesDecember 2011 CategoriesAll |
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