Sunday, April 20, 2008

Grill, Peanut Butter, Curly

Satay Chicken with Peanut Sauce

MoChef: Chris

Description: Chicken marinated in Penzey's Satay blend was grilled and served with a sauce made of peanut butter on a bed of curly endive lettuce.

Kosher, Tiny, Oregano

Kosher Cocktail Hot Dogs in Tomato Oregano Sauce

MoChef: Kristen

Description: Nathan's Kosher Beef Franks were cut into tiny pieces and cooked in a tomato sauce with oregano.

Vanilla, Ribbon, Pepper

Homemade Chocolate Ice Cream with Marshmallow Cream and Pfeffernuss Cookies

MoChef: Mike

Description: Chocolate ice cream with Pfeffernuss (peppernuts) cookies. The cookies are filled with nutmeg, cloves, allspice and, of course, pepper. The marshmallow cream hardened on the ice cream to make the ribbon.

Thin, Warm, Swiss

Zurich Pork Loin with Rosti

MoChef: Elissa

Description: These are both traditional Swiss cuisine. First, the Zurich Pork Loin is pork medallions pounded out thin and then quickly pan-fried. They are topped with a shallot, white wine, cream sauce and garnished with lemon zest and fresh parsley. The side dish, rosti, is shredded potatoes, fried in butter and topped with shredded gruyere cheese.
Both are served warm!

Steam, Beach, Paste

Mango Cocktail

MoChef: Dana

Description: xxx

Steam, Beach, Paste

Noodle-wrapped Shrimp

MoChef: Dana

Description: xxx

Sunday, September 2, 2007

Crispy, Dairy, Yellow

Sausage Queso

MoChef: Mike

Description: Ah, the simplicity & majesty of queso! My words gave me the opportunity to make a favorite queso using a whopping three ingredients: a brick of Velveeta, a jar of D.L. Jardine's Chipotle salsa and a pound of browned pork sausage. When served with tortilla chips, this queso is perfectly splendid.