Parcels with Potato Cream and Peas, for appetizer or finger food. (Recipe in Italian and English with step by step pictures)
June 11th, 2010
Parcels with Potato Cream and Peas
Parcels with Potato Cream and Peas, for appetizer or finger food. (Recipe in Italian and English with step by step pictures)
Appetizer, Chef Brad's Blog Post, Recipe Blog, Recipes, Starters, baking, potatoes, summer | 
No Comments »
June 10th, 2010
Smoked Salmon on Corn Pancakes
Smoked Salmon and fresh Pico de Gallo on a gluten free corn pancake
Appetizer, Chef Brad's Blog Post, Recipe Blog, Recipes, Starters | No Comments »
June 10th, 2010
Green Garlic White Bean Bruschetta
Creamy white beans and mild green garlic make the perfect base for salty bottarga or pecorino.
Appetizer, Recipes, Starters, italian, snack, starter | Comments Off
June 8th, 2010
Clams with Basil Broth
Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal.
via Clams with Basil Broth – Fine Cooking Recipes, Techniques and Tips.
Appetizer, Chef Brad's Blog Post, Entree, Recipe Blog | No Comments »
May 10th, 2010
Celebrity Chefs Tour Presents Chef Brad Peters Live at the 2010 Food & Wine Festival in Anaheim, CA in Disneyland Resort
Come out and join Birmingham, Alabama’s very own Chef Brad Peters as he bring a touch of the South
to Southern California at Disneyland’s 2010 Food and Wine Festival. Chef Brad will be at the Chef’s Showcase Stage in Sunshine Plaza on Monday, May 10th & Tuesday, May 11th at 5:45pm.
He will be preparing some great Southern Food’s:
CAROLINA SHRIMP AND STONED GROUND GRITS – Click for the recipe.
FRIED GREEN TOMATOES WITH BLACK-EYED PEA RELISH ACCENTED WITH CRUMBLED GOAT CHEESE – Click for the recipe.
Appetizer, Beverage News, Chef Brad's Blog Post, Entree, Food News, Industry News, Recipe Blog | No Comments »
May 10th, 2010
CAROLINA SHRIMP AND STONED GROUND GRITS
INGREDIENTS:
Grits:
- 3 cups whole milk
- 1 cup Chicken stock/broth (in a pinch, may substitute vegetable stock/broth)
- 1 cup stone-ground grits (or any non quick-cooking grits)
- 3 tablespoons unsalted butter (or to taste)
- 1 teaspoon salt (plus more, after grits are prepared, if desired)
- 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
- 1 tablespoon diced garlic
- 8oz Goat Cheese
- ½ cup heavy cream (or as needed to make creamy)
Shrimp:
- 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
- 1 teaspoon Cajun seasoning
- 1 cup heavy cream
- 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
- 2 tablespoons chopped rosemary (Fresh)
- 2 tablespoons chopped thyme (Fresh)
- ½ cup diced red bell peppers
- ½ cups diced yellow peppers
- 1 cup thinly sliced green onions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
Suggested toppings:
- 2 cups shredded sharp Cheddar cheese
- ½ cup thinly sliced green onions
- 1 ½ cups fresh diced tomatoes
- chopped bacon (reserved from shrimp prep)
DIRECTIONS:
Combine milk and chicken stock in a large saucepan; bring to a boil. Add salt, pepper, butter, and garlic then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in goat cheese and a heavy cream until smooth & creamy. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.
Rinse shrimp and pat dry. Toss shrimp in cajun seasoning. Set aside.
Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess seasoning before adding to pan. Cook shrimp on each side until pink. Then add rosemary, thyme, peppers and green onions. Saute for 2 minutes. Remove from heat and set aside.
Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.
Appetizer, Beverage News, Chef Brad's Blog Post, Entree, Food Information Blog, Food News, Industry News, Recipe Blog | No Comments »
February 3rd, 2010
Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce Recipe at Epicurious.com
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, peeled, thinly sliced
1 cup bourbon, divided
1 cup ketchup
1/2 cup hot pepper sauce (such as Crystal)
1/4 cup tomato paste
3 tablespoons (packed) golden brown sugar
30 chicken drumettes (about 4 pounds)
via Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce Recipe at Epicurious.com.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
February 3rd, 2010
Fried Mozzarella Balls Recipe at Epicurious.com
About 5 cups vegetable oil
1 pound drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs
Equipment: a deep-fat thermometer
Accompaniment: warm homemade or bottled spicy tomato sauce
via Fried Mozzarella Balls Recipe at Epicurious.com.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
January 22nd, 2010
Tuna Tartare
Yield: 6 servings
Amt Ingredient
¼ cup corn oil
2 tsp. ginger, fresh grated
1 lb. sushi-grade tuna
¼ cup cilantro, fine chopped
1 tsp. jalapeno, minced
1-½ tsp. wasabi powder
1 tsp. toasted sesame seeds
1 tbsp. scallion, finely chopped
1-½ tbsp. + 1 lemon juice, lemon half
as needed salt and fresh ground pepper
as needed guacamole
as needed copperwell sauce
as needed tatsoi
as needed tomato diamonds
24 ea. kettle potato chips
Needed implement: Ring cutter, 1 ½” tall x 2 1/4”wide
Procedure:
• Combine oil and ginger to make ginger oil and steep for at least two hours. Strain.
• Cut tuna into 1/8-in. dice with a very sharp knife.
• Combine with 3 tbsp. of the ginger oil, 3 tbsp. of the cilantro, the jalapeno, wasabi, sesame seeds, scallion and lemon juice. Season to taste.
• Fill bottom of ring cutter with a thin layer of guacamole. Add tuna to the top, pressing gently.
• Drizzle with the ginger oil and copperwell sauce, the tatsoi, the tomato diamonds and chopped cilantro.
• Stick four of the chips into the tartare and serve.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
July 15th, 2009
Recipe for Reuben Flatbread from Restaurants & Institutions website
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
July 6th, 2009
Crab and Mushroom Enchiladas
This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef’s desires, and is excellent served with refried beans and Mexican rice.
PREP TIME 15 Min COOK TIME 20 Min READY IN 45 Min Servings 8
INGREDIENTS:
1 pound imitation crabmeat, chopped
1 (10 ounce) can red enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1 (8 ounce) package shredded Mexican-style cheese blend
8 (10 inch) flour tortillas
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
Appetizer, Chef Brad's Blog Post, Entree, Recipe Blog | No Comments »
July 4th, 2009
Easy Appetizers
Chef Brad’s Feature Recipes
Seared Flank Steak atop a Baguette
with Maytag Blue Cheese
Prep/Cook Time: 3 hours / 20 minutes
INGREDIENTS
• 1 French Baguette
• 1 Flanks Steak
• ¼ cup olive oil
• ½ cup Maytag Blue Cheese Crumbled
• Salt & Pepper to Taste
• 1 Bottle Italian Dressing
DIRECTIONS
• Slice baguette into 24/36 sliced. Brush with olive oil and toast in a 350
degree oven.
• Marinate flank steak in Italian dressing for 2 to 3 hours. Remove from
marinade and grill on char grill or a grill pan to a medium rare.
• Sliced flank steak on an angle against the grain to keep the meat from
being tough.
• Place meat atop baguette and top with blue cheese.
• Put back in the oven until cheese has melted.
Crab & Artichoke Dip
Prep/Cook Time: 15 minutes
INGREDIENTS
• 1 pound of Cream Cheese
• 1 pint of Milk
• 1 can Artichoke Hearts
• 1 pound Crab Meat
• 1 teaspoon Cajun Spice Blend
DIRECTIONS
• Combine milk & cream cheese in a medium size pot on medium heat.
Blend together to make a cream cheese sauce.
• Chop artichoke heart into a medium dice
• After the milk & cream cheese mixture has been blended add artichoke
hearts, crabmeat and Cajun spice. Stir until blended.
• Serve hot with crackers, tortilla chips or sliced bread.
Cumin Seared Pork Loin Bruschetta
Prep/Cook Time: 30 minutes
INGREDIENTS
• 1 Pork Loin
• 2 tablespoons Cumin
• 1 French Baguette
• 1 bag Baby Green Lettuce
• ¼ cup Olive Oil
DIRECTIONS
• Rub pork loin with cumin and sear in oven safe sauté pan with a little olive
on all sides. After searing place in a 350-degree oven and cook until the
internal temperature reaches 165 degrees.
• Slice baguette and brush with olive oil and toast in oven until golden
brown.
• Let bread cool and top with a small amount of baby green lettuce.
• Remove pork loin from oven and let stand for 15 minutes the slice and
place atop the baguette and garnish with your favorite mustard or salsa.
Caprese Skewers
Prep/Cook Time: 15 minutes
INGREDIENTS
• 1 Tub of Fresh Mini Mozzarella Balls or 1 large Fresh Mozzarella Ball
Cubed
• 1 Pint Cherry Tomatoes or Grape Tomatoes
• 2 oz Fresh Basil
• 1cup Balsamic Vinegar
• ½ Cup White Sugar
• 2 Tablespoons of Honey
• 1 Pack Bamboo Skewers
DIRECTIONS
• Wash basil and tomatoes in cold water.
• Bring balsamic vinegar to a boil and add sugar. Blend together until sugar
is dissolved. Once dissolved add honey and blend together. Bring to a
boil then reduce heat and cook until the mixture makes syrup.
• On skewers alternate between tomato and basil wrapped mozzarella until
the skewer is filled. Drizzle with the balsamic syrup. Serve at room
temperature.
Apple Chicken Quesadilla
Prep/Cook Time 20 minutes
INGREDIENTS
• 2 medium apples, sliced
• 1 cup diced, cooked chicken breast
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped fresh tomatoes
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 6 (8 inch) (8 inch) flour tortillas
• 3/4 cup shredded lettuce
• 3/4 cup salsa
• 6 tablespoons sour cream
DIRECTIONS
• In a bowl, combine the first eight ingredients. Place about 3/4 cup on half
of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
Place on a baking sheet coated with nonstick cooking spray. Bake at 400
degrees F for 8-10 minutes or until golden brown.
• Carefully turn quesadillas over; bake 5-8 minutes longer or until golden.
Discard toothpicks. Cut each quesadilla into three wedges; serve with
lettuce, salsa and sour cream.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
June 24th, 2009
Ladyfingers : CIAProchef.com
# Egg yolks 10 oz / 284 g
# Granulated sugar 13 oz / 369 g
# Egg whites 13 oz / 369 g
# Cake flour, sifted 12 oz / 340 g
# Confectioners’ sugar as needed
via Ladyfingers : CIAProchef.com.
Appetizer, Chef Brad's Blog Post, Dessert, Recipe Blog | No Comments »
June 23rd, 2009
Ceviche Valencia in Apple Cups
Ingredients:
1 ea Granny Smith Apple
2 oz Simple Syrup
6 oz bay shrimp
6 oz bay scallops
1 ea celery, small diced
1 ea roma tomatoes, small diced
½ ea red onion, small diced
2 tbsp garlic, mined
1 tbsp tobasco
1 oz cilantro, minced
2 oz mango, small diced
¼ ea green bell pepper, small diced
2 oz lemon juice
TT salt/ pepper
Directions:
- start by slicing the apple on a mandolin or slicer as thin as possible. The thinner the better, next brush each piece with the simple syrup. Place in 250 degree oven for 30 to 45 min. until apples have just began to crisp, remove and while still pliable place the slices into a muffin mold and let stand until apple have cooled, remove from mold and reserve. Next poach the shrimp and scallops until just slightly undercooked, remove and toss with the rest of the ingredients, season to taste and serve on the apple cups.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »
June 23rd, 2009
Gazpacho With Cucumber Fritz
Ingredients:
12 cucumbers, peeled and seeded
1 ea head of iceberg lettuce, cored and cut into small cubes
2 oz Tabasco sauce
4 oz mint
2 oz plain yogurt
2 C. Chicken Stock
2 tbsp Toasted Almonds
1 oz cornstarch
4 oz canola oil
TT salt/ pepper
Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.
Appetizer, Chef Brad's Blog Post, Recipe Blog | No Comments »