Chef Dave’s Corner

While working at the Breakers Hotel in Palm Beach I worked in the off-premise catering department.  I would cook on yachts, large estate homes, and at premier private clubs such as the Donald Trump’s club Mara Largo and the Everglades Club.  As you can imagine the food was amazing.  One of my personal favorite appetizers and a guest favorite as well, was the Cheesy Gorgonzola Apple Stuffed Mushrooms. They are easy and inexpensive to make, but packed with a ton a flavor.  I love the sharpness of the cheese and the crunch and sweetness from the apples. These also can be made in advance and baked or grilled just before you party begins.

Cook Smart

Chef Dave Fouts

Cheesy Gorgonzola Apple Stuffed Mushrooms

Serving Size: 16

16 large fresh mushrooms (reserve 1/3 of stems)

cooking spray

1 ½ tablespoons celery — chopped fine

¼ cup Granny Smith apple — peeled and minced

1 tablespoon breadcrumbs

½ tablespoon fresh chives — chopped

1 teaspoon finely chopped walnuts — toasted

1 tablespoon gorgonzola cheese — crumbled

1 teaspoon lemon juice

Salt and pepper — to taste

Clean mushrooms with damp paper towels.

Remove stems.

Reserve 1/3 of the mushroom stems and chop fine.

Coat a small skillet with cooking spray; place over medium-high heat until hot.

Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.

Combine celery mix, apple and next 6 ingredients in a small bowl; stir well.

Spoon 1-1/2 teaspoons apple mix into each reserved mushroom cap.

Place mushrooms onto a large pan. Bake at 350F for 15 minutes.

Serving Ideas: Great as an appetizer or to be served as a side dish.

NOTES: All ingredients need to be minced (chopped fine) in order to be stuffed into the mushrooms evenly.

I was in Appleton, WI December 6 to speak at their annual holiday party. This was my 5th year to be invited to this event and I was shown nothing but the best hospitality. I have made many friends over the past few years in Appleton and being able to go back year after year makes this one of my most anticipated events of the year. This year I made my annual visit to Simons Cheese Factory and was taken to this amazing Greek restaurant the Apollo. We were served Flaming cheese and dinner was impeccable.

The picture was taken out of my hotel window the morning of my event. It is a running joke that when Chef Dave Comes the weather goes to hell. Last year they had a blizzard on the day of my event and I had to be rushed from my event to make it to the airport before it closed.

As promised here are the recipes that I made in Appleton along with the nutrition info.
Cook Smart…
Chef Dave Fouts

Poblano Mexi Chicken Stew
Serves: 10
1 teaspoon vegetable oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup celery, chopped
½ cup carrots, chopped
1 cup onions, chopped
1 poblano pepper, chopped fine
3 cloves garlic, chopped fine
2 tablespoon flour
5 tomatoes, cut in half and seeds removed and chopped
1 cup frozen corn
1 can low sodium black beans, drained
1 pound boneless skinless chicken, cut into ¼ inch cubes
½ gallon low sodium chicken stock
¼ cup chopped fresh cilantro

Directions:
In a large stock pot over medium high heat add oil.
Once oil is heated add celery, carrots, onions, poblano pepper, and garlic and sauté for 5 minutes.
Next add the chili powder, cumin, salt, pepper, and flour and sauté an additional 3 minutes.
Add tomatoes, corn, black beans, chicken, and chicken stock and bring to a simmer.
Turn heat to medium low and simmer for an additional 45 minutes remembering to stir occasionally to keep the food from sticking to the bottom of the pot.
Remove from heat and add fresh cilantro and serve.
Serve.
Note: This freezes well for up to three months.
Nutrition: calories 170, calories from fat 30, 3.5g fat, cholesterol 25mg, sodium 610mg, carbohydrate 21g, dietary fiber 4g, protein 18g.

Double Stuffed Sweet Potatoes
Serves: 6
3 medium sweet potatoes
½ cup fat free cream cheese
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
1 tablespoon sugar substitute

Directions:
Place sweet potatoes into a 350F degree oven and bake for 50 minutes.
Remove sweet potatoes from oven and let cool for 20 minutes.
Cut sweet potatoes in half (long ways) and scoop the potato pulp into a medium mixing bowl. Reserve the potato skins to add potato filling back in them to bake.
Add cream cheese, vanilla, pumpkin pie spice, and sugar substitute to the potato pulp and mix for 2 minutes with a large spoon. Do not use an electric mixer this will make the potato filling to smooth.
Next divide potato mixture into six equal parts and fill each skin with mixture.
Place filled potato skins onto a baking sheet and bake for 15 minutes at 350F degrees.
Serve.
Note: I like to top with chopped pecans.
Nutrition: calories 110, calories from fat 5, 0g fat, cholesterol 0mg, sodium 140mg, carbohydrate 22g, dietary fiber 3g, sugars 7g, protein 5g.

Apple Cider Grilled Pork Tenderloin
Serves: 6
2 pounds pork tenderloin (usually come in packs of two)
2 cups apple cider
1 teaspoon salt
1 teaspoon pepper
2 teaspoon vegetable oil
2 cloves garlic, minced
2 teaspoon fresh thyme, chopped fine

Directions:
Using a fork, poke holes throughout the pork tenderloin to allow the marinade to season the pork.
Place pork tenderloin into a 1 gallon resealable plastic bag.
Next add the remaining ingredients over the pork in the bag.
Seal bag and marinate in the refrigerator for up to 8 hours.
Preheat grill to medium heat.
Remove pork tenderloin from marinade and place on grill, discard marinade.
Grill for 35 to 45 minutes turning the pork every 5 minutes to ensure even cooking.
Pork is done when internal temperature reaches 160F degrees.
Remove from heat and let sit for 5 minutes.
Slice pork tenderloin into 6 equal servings and serve.
Nutrition: calories 170, calories from fat 45, 5g fat, cholesterol 85mg, sodium 140mg, carbohydrate 2g, dietary fiber 0g, sugars 2g, protein 28g.

Breakfast- Pear and Apple Couscous
Serves: 8
2 cups fat free milk
2 cups dry couscous
¼ cup almonds, slivered
1/3 cup fresh pears, peeled and chopped
1/3 cup fresh apples, peeled and chopped
2 Tablespoons honey
2 teaspoons cinnamon

Directions:
In a medium saucepan over medium heat, combine the milk, honey and cinnamon.
As soon as it comes to a boil, stir in the couscous.
Turn off the heat, cover and let stand for 5 minutes.
Stir in the pears, apples, and almonds.
Serve warm.
Nutrition: calories 230, calories from fat 20, 2g fat, cholesterol 0mg, sodium 35mg, carbohydrate 43g, dietary fiber 3g, sugars 8g, protein 8g.

Autumn Soy Chai Tea
Serves: 3
1 cup soy milk (fat-free milk can be substituted)
2 cups water
2 black tea teabags
1 tbsp honey
¼ teaspoon vanilla extract
½ tbsp cardamom
½ tbsp cinnamon
1/8 tbsp ginger
2 whole cloves

Directions:
Place all ingredients except milk in a small saucepan over medium high heat.
Simmer for 3 minutes and remove from heat.
Next add soy milk.
Let Chai stand for 2 minutes to allow the spices to season the tea.
Strain tea to remove any large particle and serve hot/warm.
Nutrition: calories 70, calories from fat 15, 1.5g fat, cholesterol 0mg, sodium 45mg, carbohydrate 10g, dietary fiber 1g, sugars 6g, protein 4mg.

Turkey 101…

Of all the Thanksgiving symbols the Turkey has become the most well known. The wild turkey is native to northern Mexico and the United States.

The turkey was originally domesticated in Mexico, and was brought into Europe early in the 16^th century. Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs. Some of the common breeds of turkey in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red.

Though there is no real evidence that turkey was served at the Pilgrim’s first Thanksgiving, in a book by the Pilgrim’s Governor Bradford he does make mention of wild turkeys, In a letter sent to England, another Pilgrim describes how the governor sent “four men out fowling” returning with turkeys, ducks, and geese.

Did you know…

· Frozen, fully stuffed turkeys, ready to cook, were introduced in 1955.

· The top five most popular ways to serve leftover Thanksgiving turkey are: Sandwich, Soup or Stew, Casserole, Stir-fry, and Salad.

· Minnesota and North Carolina are the leading turkey producing states, with each producing about 44 million turkeys.

· According to the National Turkey Federation, about 24% of Americans purchase fresh turkeys for Thanksgiving and 69% purchase frozen turkeys.

29 steps to a perfect turkey

1 fresh whole turkey

¾ cups butter, melted

1 ¼ cups dry white wine

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 teaspoons sage powder

2 teaspoons garlic powder

2 large onions peeled and cut in half

1 stock of celery, cut into 2 inch pieces

4 carrots, peeled and cut into 2 inch pieces

1. Rinse turkey with cool water, and dry with paper towels.

2. Pre-heat oven to 450 F degrees with oven rack placed on the last notch on the bottom.

3. Combine melted butter, sage, garlic, and white wine into bowl.

4. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4 layer square.

5. Immerse cheesecloth in the butter and wine, let soak.

6. Place onions, celery, and carrots into bottom of roasting pan then place roasting rack on top of veggies in pan.

7. Next place turkey, breast side up on a roasting rack in a heavy metal roasting pan.

8. Fold wing tips under turkey.

9. Sprinkle 1 teaspoon salt and pepper inside turkey.

10. Fill large cavity with as much stuffing as it will hold comfortable; do not pack tightly. (Cook remaining stuffing in a buttered baking dish a 375 F degrees ).

11. Tie legs together loosely with kitchen string.

12. Rub turkey with the softened butter and sprinkle with remaining 1 teaspoon salt and pepper.

13. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid.

14. Spread cheesecloth evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.

15. Cook for 30 minutes.

16. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture every 30 minutes.

17. After first 30 minutes reduce oven temperature to 350 degrees and continue to cook until temperature of the turkey reaches 155 degrees F (insert an instant –read thermometer into the thickest part of the thigh, avoiding any bones), basting every 30 minutes and watching pan juices, reserving them for gravy.

18. After the turkey reaches 150 degrees F, carefully remove and discard cheesecloth.

19. Baste turkey with pan juices.

20. If there are not enough juices, continue to use the butter-and-wine mixture.

21. Cook 1 more hour or until internal temperature reaches 160 degrees F, remembering to baste every 30 minutes.

22. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy.

23. Pour all of the pan juices into a glass-measuring cup. Let stand until fat rises to the surface, about 10 minutes, and then skim it off.

24. Meanwhile, place roasting pan over medium-high heat and add 1-cup dry white wine to the pan.

25. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.

26. Stir well and bring back to a boil.

27. Cook until liquid has reduced by half, about 10 minutes.

28. Add the defatted pan juices and cook over medium-high heat 10 minutes more.

29. You will have 2 ½ cups of gravy.

30. Season, to taste, strain into a warm gravy boat, and serve with turkey.

If the turkey comes with a pop-up timer, remove it! Using and instant-read thermometer later will give a more accurate indication of doneness.

Size of Turkey Unstuffed Timing Stuffed Timing

8-12 (pounds) 2 ¼ - 3 (Hours) 3-3 ½ (Hours)

12-14 3- 3 ¼ 3 ½-4

14-18 3 ¼ - 4 ¼ 4- 4 ½

18-20 4 ¼- 4 ½ 4 ¼ -4 ¾

20-24 4 ½ -5 4 ¾ - 5 ¼

What to do with the left over turkey…

Chef Dave’s Turkey Salad Left-Over’s

6 Servings

2 cups turkey, cubed or shredded

½ cup light mayo

½ tsp garlic powder

½ tsp onion powder

2 hard boiled eggs, peeled and chopped fine

¼ tsp celery salt

¼ tsp poultry seasoning

Place into a mixing bowl and mix well.

Salad is now ready to be “Gobbled” up!

Per Serving: 160 calories, 14 grams protein, 10 grams fat (2 grams saturated fat), 2 grams carbohydrate, 0 grams fiber, 250 mg sodium

My wife Mary is from Connecticut and she was raised by the coast. Seafood is as fresh as it gets along the New England coastline and whenever we return to visit family, seafood is always on the menu. This past summer we took the boys to a strawberry field and came back with over 15 pints that we picked ourselves.

In addition we had fresh crab at the beach house from a boat excursion we took the day before. Berries and seafood go well together in salads, and putting the two ingredients together has since become a family favorite.

Cook Smart…

Chef Dave

Strawberry Salad with Crab and Red Onion

Servings: 6

Salad Dressing

3 Tablespoon raspberry vinegar

3 Tablespoon water

1 Tablespoon honey

2 Tablespoon canola oil

1/8 Tablespoon salt

1/8 Tablespoon pepper

Salad Mixings

3 cups strawberries, quartered

10 ounce spring mix blend salad greens

2 teaspoon pine nuts

6 ounces can lump crab meat

1 small red onion, sliced thin and ringed

Directions

1. Combine first 6 ingredients and stir well with a whisk.

2. Combine strawberries and green.

3. Add the salad dressing; toss to coat.

4. Sprinkle with pine nuts.

5. Top with crab and red onion rings.

6. Serve.

Nutrition: 160 calories, total fat 8g, saturated fat 2g, sodium 190mg, carbohydrates 14g, fiber 3g, sugars 9g, protein 9g.

I’m always approached by people wanting more breakfast ideas that are healthy. After several attempts in my kitchen the “Crust Less Vegetable Quiche” was a winner. I did not want a crust because I wanted to keep this breakfast dish light and full of veggies and the crust would turn soggy within 30 minutes. I like to top this dish with fat free sour cream and mild salsa.

Cook Smart…

Chef Dave

Vegetable Crust Less Quiche

Servings: 6

1 Tablespoon olive oil

1 Medium carrot, cut length

1 cup asparagus tips

3 medium green onions, minced

½ cup frozen peas, thawed

2 Tablespoon fresh parsley, minced

4 large Eggs, beaten

2 Tablespoon Low fat milk

2 ounces low fat feta cheese, crumbled

¼ teaspoon dried thyme

Dash black pepper

½ cup fresh bread crumbs

Directions

1. Preheat oven 375F.

2. Heat oil in large skillet.

3. Add the carrots and asparagus tops and sauté, over medium heat for 3 minutes.

4. Stir in the green onions and sauté for 1minute.

5. Stir in peas and parsley and remove from heat.

6. In a small mixing bowl, combine beaten eggs with the milk, feta and thyme.

7. Stir in the skillet mixture and add a little pepper.

8. Using pan spray coat a 10 inch round pan until all sides are coated.

9. Next line the bottom with half the crumbs and pour the vegetable mixture in.

10. Top with the remaining crumbs.

11. Bake for 20 to 25 minutes, or until set and top is golden brown.

12. Let stand for 10 min before cutting to give the pie a chance to set and hold together when sliced.

Nutrition: 150 calories, total fat 7g, saturated fat 2g, sodium 260mg, carbohydrates 13g, fiber 2g, sugars 4g, protein 9g.

Sarah Asked:
Do you know of any recipes that contain sweet pimento paste and beef?

We should start with what a pimento is:

Pimiento; pimento A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for “pepper”) is sweet, succulent and more aromatic than that of the red bell pepper…

Next, you had a question regarding a recipe with Sweet Pimiento Paste and Beef.

You first need to make Sweet Pimiento Paste so here is a simple recipe below.

Sweet Pimiento Paste

• 2 pepper (red bell peppers can also be used)
• 1 tablespoon olive oil
• 1 cup white bread, crusts removed
• 2 garlic cloves, crushed
• 1 teaspoon cayenne pepper
• 1 cup extra virgin olive oil
• salt and pepper, to taste

Directions:

Preheat the oven to 400 degrees(F)

Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.

Place the peppers in a large plastic food bag, seal and allow to cool.

Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.

Remove the peppers from the bag, reserving any of the juices.

Peel the peppers, halve and remove the seeds.

Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.

With the food processor still on, slowly drizzle in the extra-virgin olive oil.

Season with salt and freshly ground black pepper.

Serve.

Can be refrigerated in a airtight container for up to 7 days.

You also asked about a good beef dish.

My recommendations is using an expensive cut of beef such as beef tenderloin, rib-eye, New York strip, or Porterhouse.

Next lightly season with salt. Pepper, and garlic and grill over medium flam until medium (145F degrees in the center).

Then place a thin layer of Sweet Pimiento Paste over the top and serve.

Cook Smarter

Chef Dave

My family and I were invited over to a friend?s home for dinner tonight and as an appetizer we were served Oklahoma Caviar. Not only was it good, but the name I think is kind of funny.

Oklahoma Caviar
Serves: 6

1 large tomato, chopped
1/2 cup green onions, chopped
1 teaspoon jalapeno, chopped fine
1 can low sodium black eyes peas, drained and rinsed
1 can white hominy, drianed
1/2 cup light Italian dressing

Directions:

Place all ingredients into a large bowl and mix well.
Refrigerate and serve.

Note: This is great as a side dish or served as an appetizer with fresh cut veggies.

Nutrition:70 calories, 1.5g fat, 0mg cholesterol, 290mg sodium, 2g fiber, 2g sugar, 3g protein, carbohydrate 14g