“Hi Amy! Long weekend….our Reds did Awesome!!! Here is the recipe I promised for Bacon Wrapped Jumbo Shrimp stuffed with lump crab, habanero peppers, and smoked gouda for 1 to 2 servings- Enjoy!!! Lauren”

Thanks for sending, Lauren! This sounds so good- I know I’ll make it!

Ingredients
4 each U-10 Jumbo Shrimp (peeled & deveined)
8 oz sliced smoked bacon
1/2 to 1 Habanero pepper(you can substitute with milder peppers)
3 oz. smoked Gouda cheese, shredded
3 to 4 oz lump Crabmeat
2 oz. Cilantro, finely chopped
2 scallions, finely chopped or dried chives
1 oz. Olive oil
2 large garlic cloves, chopped [Read more →]

Many thanks to Steven Raichlen for this, from his latest book, Planet Barbecue. Each recipe I’ve tried has been outstanding. Don’t be discouraged by the large number of steps and ingredients in his Singapore Sate recipe, featured here.  (I take my own advice on this one and prep to batches. I put half the meat (in the marinade) in the freezer for another night. ) Eat it just as Steven suggests- a bite of beef taken with a bite of cucumber and then dipped in the peanut sauce.  Unbelievable!

The Best Beef Satés in Singapore

Satés in Singapore play the same role as hot dogs in New York, a popular, affordable, and democratic street snack enjoyed at all hours of the day and night by rich and poor and everyone in between. So to have your saté named the best in Singapore by The Straits Times (think The New York Times of Southeast Asia) is no small accomplishment, especially if you’re an ang moh, foreigner—in this case, an American: my stepson, Jake Klein. These satés were first served at the restaurant Wood, which featured Asia’s first, and only, exclusively wood-burning kitchen (wood-burning grill, oven,smoker, and rotisserie). But even if you cook on a gas grill, the robust spicing of thesesatés will blast through loud and clear. For centuries Singapore and the Strait of Malaccawere the epicenter of the Asian spice trade; the legacy lives on in these electrifying satés.

Serves 6 as an appetizer, 4 as a light main course

1½ pounds rib eye steaks (about ½ inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric [Read more →]

Listen to the interview.

Gold Star Chef Mike Tremblay dropped by Amy’s Table to share the new milkshakes that launch at Gold Star Chili restaurants tomorrow. I don’t even want you to know how fast I slurped mine down! Mike shared some history, lore and recipes using Gold Star, including the now epic Gold Star Flavored Ice Cream. If you make it, let me know how it turns out!

Gold Star Flavored Ice Cream

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
2 tablespoons Gold Star Spice Mix
6 egg yolks
Peppermint Patties, for garnish

Combine the cream, milk, sugar, coffee, and spice mix in a [Read more →]

Seared Peppered Tuna with Pickled Cucumber
Reprinted with Permission from Amy’s Table: Food for Family and Friends (Orange Frazer Press, Willimington, OH $22.95

Serves 8

Chef Paul Teal taught me this recipe. I love that it’s equal parts elegance and simplicity- the best formula for any hors d’oeuvres. Speaking of simplicity- he also taught me the importance of understated presentation. When we were catering partners, I proudly showed him a parsley-laden hors d ‘oeuvres tray that I had assembled. His response was “It looks like bloody Central Park”. He was right. Use lots of restraint when garnishing.

Prep time: 30 minutes
Make ahead: The tuna can be seared several hours in advance; refrigerate until ready to slice and serve. The cucumber can be pickled several hours in advance; refrigerate until ready to serve.
Tip: For a different look, dice the seared tuna and serve it in cucumber cups.

1 pound tuna, without skin, cut 1- inch thick [Read more →]

This photo is from a trip I took to Capri. Savoring a Caprese salad on the Isle of Capri is an experience everyone should have, at least once.  To me, these flavors are the essence of summer. If you love the simply sublime combination of tomato, mozzarella and basil like I do, consider the endless ways in which to indulge in them. Here are 10 to consider:

1. Caprese Crostini (the recipe is below)
2. Caprese Salad
3. Caprese Skewers
4. Caprese Pasta
5. Caprese Sandwich
6. Caprese Pizza (okay, this is actually Pizza Margherita)
7. Caprese Omelet
8. Caprese-stuffed cherry tomatoes
9. Caprese-topped Burger
10. Caprese Tomato Soup

How do you  like to combine tomato, mozzarella and basil?

Grilled Caprese Crostini
Serves 6

2 pints grape or cherry tomatoes [Read more →]

Looking forward to sharing lots of quick and easy summer party food ideas today at EQ at The Party Source. Here’s a favorite.

Grilled Buffalo Shrimp with Blue Cheese Dipping Sauce
Makes 18 pieces
Prep time: 15 minutes
Cook time: 7-8 minutes
Note: Buffalo sauce can be made several days ahead. Dip is best made a day ahead. Serve [Read more →]

Listen to the interview.

Jean Strasser has been a caterer, personal chef and cooking teacher for over 20 years, spending the last four years as an instructor at EQ at the Party Source. Inspired by her experience with San Francisco caterer and cooking teacher Judith ets Hokin, she learned how to plan her menus and classes selecting and preparing the best seasonal ingredients and produce. A regular shopper at local seasonal markets, she also loves visiting the various ethnic shops the city has to offer. Jean is co-managing the Hyde Park Farmer’s Market for the 2010 season, and [Read more →]

Everybody needs to have a handful of hors d ouevres recipes that they can pull together quickly and easily. This morning I’m making Bite-size Brie Tarts for Jeff and Jenn. They start with tiny Siljans Croustades Crispy Shells that are thin and crisp — and belong in your cupboard! (You can find them at The Party Source)  Place a dollop of preserves in each cup  and top with chopped toasted walnuts and a small slice of brie. Bake it just until the cheese has melted then top it with a fresh blueberry and a touch of fresh sage. I love these and I think you will, too. Change up the preserves, the nuts, the cheese, the fruit…..the possibilities are absolutely endless.

Bite-size Blueberry Walnut and Brie Tarts
Makes 24 pieces
Prep time: 10 minutes
Bake time: 6-8 minutes

24 mini appetizer tart shells (purchased)
¼ cup blueberry preserves
1/3 cup toasted walnuts, coarsely chopped
1 8-ounce wheel of brie, rind removed, cut into 24 pieces
Garnish: 24 fresh blueberries, 24 small fresh sage leaves

Heat oven to 350°F
Spoon ½ teaspoon preserves into each cup. Top with a rounded ½ teaspoon nuts and 1 piece of cheese. Bake 6-8 minutes or until cheese is melted and preserves are bubbling. Garnish each with a blueberry and a sage leaf.

Eat Local for the Globe recipe contest winner, Bobbie Ticknor

Talk about “culinary karma”! A couple of months ago, Bobbie Ticknor decided to give up processed food and focus on fresh, healthy foods instead. Now she heads to Findlay Market each week to select  seasonal, locally grown produce to create nutritious (and delicious) meals. In fact, she varies the “Vegetable Stack” in her winning recipe based on what’s at the Market that week. Not only has she lost 15 pounds, she’s discovered all kinds of new recipes to make the most of the  produce and fresh meats she’s discovered at the Findlay Market. Bobbie’s found that her new lifestyle does more than taste good-it feels good, too! She says that she’s “no longer sluggish in the afternoons” and no longer feels the need to nap. All this and winning a recipe contest, too? See what eating local can do for you?

Bobbie says her recipe “is a great summer appetizer (or salad substitute), or can easily be converted from a larger portion for a healthy dinner.” It’ll be the amuse bouche at the sold-out Eat Local for the Globe event and Bobbie will get the opportunity to work with Chefs Luke Radkey and Jody Miller to prepare her creation for 125 lucky diners.  Here’s her winning recipe. Enjoy!

Mustard Glazed Salmon and Roasted Vegetable Stack

INGREDIENTS
2 Garlic Cloves, finely chopped [Read more →]

Can’t wait to share these in my easy entertaining class at EQ tonight!

Steak and Goat Cheese Pinwheels

Makes 30 pinwheels
Prep time: 20 minutes
Cook time: 10 minutes

Chill time: 45 minutes
Notes: Chill the grilled steak to make it easier to slice thinly. Pinwheels can be assembled several hours in advance.

1½ pounds Certified Angus Beef Brand flank steak
Olive oil
Salt and freshly ground black pepper
½ cup (4 ounces) goat cheese, at room temperature
2 tablespoons milk
30 small mint leaves [Read more →]