Monday, October 6, 2014

B Metro Fusion Awards

B Metro Fusion Awards
Here is a link to the stories in B Metro



Some of my favorites 

Dr. Jack Dean of Collat School of Business

Jeh Jeh Pruit Fox 6 
Kyle Pugh Central Alabama Pride President of the Board 

John Paul Taylor Poet,Teacher
Donna Dukes Maranathan Family Learning Center
Chenoia Bryant Healthcare Organization and Policy Student

Dr. Annabel Simon-Lee Cardiologist


Rabbi Miller of Temple Emanu-El
Noah Gallaway Veteran, Athlete

Shariff Simons Musician, Organizer

Sandy Naramore Executive Director of Mitchell's Place

Sally Mackin Executive Director of the Woodlawn Foundation


Randall Woodfin President Birmingham School Board

Freddy Rubio Lawyer

Federal Judge Shanta Owens


Karen Musgrove Birmingham Aids Outreach

Therese Bynum Team Magic

Sunday, September 14, 2014

Fig and Plum Salad with Fried Haloumi

Fig and Plum Salad with Fried Haloumi 




1 package Haloumi from the Mediterranean Market on Green Springs 
1 tsp olive oil
3 figs, cut into quarters
3 plums cut into quarters with seeds removed
1 bunch red leaf lettuce
1/4 yellow onion thinly sliced
1 radish, thinly sliced
1 tsp balsamic vinegar
1 tbsp chopped roasted peanuts or Peanut Garlic Chutney 


Cut the haloumi into 1 centimeter slices and drizzle both sides with the oil. Heat a medium non-stick saucepan over high heat and sear the haloumi on both sides, until golden brown.
Arrange the haloumi on a serving plate along with the figs, plums, red leaf lettuce and radish. Drizzle with Balsamic Vinegar and finally sprinkle over the Peanut Garlic Chutney. 


Peanut Garlic Chutney



Makes 2 cups
12 cloves garlic
½ tsp peanut oil
½ cup peanuts, roasted
1 cup grated coconut
1/3 cup sesame seeds 
2 tsp chili flakes
1 tsp salt
1 tbsp  fresh tamarind paste
Preheat the oven to 225°C. Place the garlic cloves, peanuts coconut, sesame seeds, chili flakes onto a small baking tray, pour over the peanut oil and toss to coat. Roast in the oven for 15 minutes, turning once during cooking.
Put the roasted ingredients into the food processor along with the salt and grind then at the tamarind paste .  Store in the fridge and use on all sorts of dishes for a little extra added taste.

Tuesday, August 5, 2014

Peach Gazpatcho

Peach Gazpatcho
Ingredients:

A good trip to the Pepper Place farmers market  http://www.pepperplacemarket.com on Saturday yielded almost everything for this tasty dish. Make sure your peaches are good and fresh if you can smell them when you pick them up they should be good.
4 pounds Burnette Farms Chilton County Peaches, washed, (skin left on)—pitted
3 torpedo red onions, Habersham coarsely chopped
4 cloves of garlic from Habersham farms, chopped
1/2 cup, loosely packed fresh mint,  from Jones valley 
2 cups torn day old white bread (crusty, artisan bread is ideal)
2 heirloom green peppers  from Hamm Farms
3/4 cup champagne wine vinegar
1 teaspoon of Sea Salt
1 cup extra virgin olive oil
Chives, fresh tarragon and croutons for garnish

Instructions:
In a glass or metal container, combine all ingredients except croutons, chives. Cover and refrigerate for a couple hours or overnight.  Use an in the pot blender to blend smooth and then pour thru a sieve or a foodmill to get rid of the big pieces.  If a little thick you can add a cup of cold water to thin it.   Serve cold, garnish with good extra virgin olive oil, croutons, chives and fresh tarragon.

B Metro Burger

B Metro Burger
1 pound of Miller farms Grass fed ground beef
Tomatos from Green leaf Farms sliced into 1/4 in rounds
Several strips of bacon cooked 
1 Vidalia onion 1 red Onion from Sandlin Farms cut into slices
Lettuce from Snow Bend washed 
Fresh Cooked bun from V. Richards
Wickle’s Pickles and Wickle’s Okra
Saw’s BBQ Sauce
Golden Flake Potato chips



Directions:
Separate Miller’s ground beef into 4 patties cook on the grill till done to your liking.
in a frying pan heat the sliced onions and Saw’s sauce till good bubbly hot. Enough to caramelize onions
Assemble your own master piece burger
with bacon lettuce, tomato, Wickle’s pickles and onion sauce.
Garnish with Golden Flake Potato chips BBQ and Wickle’s pickled Okra.
Eat and enjoy.

Baked Salmon on a Himalayan Salt Block and Parmesan Asparagus

Baked Salmon on a Himalayan Salt Block and Parmesan Asparagus
Ingredients:
8 tablespoons of olive oil
approx. 1/4 cup of unchopped Italian Parsley loosely packed
approx. 1/4 cup fresh basil loosely packed
juice of 1 lemon 
3 shallots cut into halves
2 cloves garlic
1 teaspoon black pepper
1 1/2 pounds of Salmon cut into 2 pieces
8 baby tomatoes
2 stems fresh rosemary 
1/4 cup parmesan cheese
1 bunch Asparagus


Directions:
1.In a food processor prepare the marinade with 6 tbsp of olive oil,parsley,basil,lemon juice,garlic, 1 shallot  and black pepper. After processed put in a glass bowl with the salmon and cover and marinate in the refrigerator for about and hour.
2. Preheat oven to 400 with Himalayan salt block in the oven so that it gets hot slowly
3. Put Asparagus, 2 shallots, and red tomatoes in a baking dish and coat with 2 tablespoons Olive oil,Parmesan cheese, and a little pepper. Put in the oven for 20-30 minutes or until soft.
4. Open oven and put the fish and rosemary carefully on the hot salt block and cook for 7-10 min on each side.



Serve and enjoy!

Strawberry Rhubarb Margaritas

Strawberry Rhubarb Margaritas

Ingredients:

Strawberry Rhubarb Syrup:
1/1/2 Cups of Sugar
1 1/2 Cups of fresh cut Strawberries
5 large stalks Corse cut rhubarb (save a few tips for garnish)
1/1/2 cups water

Combine in a sauce pan then
Boil and reduce heat  for 15 minutes then strain.  Refrigerate for about an hour.


Margaritas:
Strawberry Rhubarb Syrup
1 1/2 Cups of Agave Tequiia
1/2 cup of fresh Lime juice
1/1/2 ounce Grand Marnier
Crushed ice for shaker
5 drops orange bitters

Combine the Strawberry Rhubarb Syrup, Lime juice, Grand Marnier, 5 drops of orange bitters in a bowl then pour into a shaker with crushed ice.
Pour into a glass with cut strawberries in the bottom, Garnish with a strawberry slice and one of the tops of the rhubarb stalks. Enjoy!

The Big Swedes Famous Spring Rolls

The Big Swedes Famous Spring Rolls

Not traditional Vietnamese recipe but it is a quick and fresh meal. I found most of the ingredients at Chai's oriental Market.

Ingredients:
1 1/2  extra lean ground beef
1/2  cup orange juice with pulp
1 1/2 tablespoons Garam masala
For use in the wraps (some or al or if you have other fresh veg you want to try) 
Carrots sliced thin and 3 inches long
Avocado sliced thin
1 Cucumber halved peeled and sliced into thin 3 inch slices
1 bunch Enoki mushrooms
Snow peas
Some mung beans sprouts
1/2  pear thinly sliced
1/2 green apple thinly sliced
Mint Leaves and or Basil Leaves
JalapeƱo seeded and thin sliced
extra thin spring roll wrappers
Pie pan with warm water for dipping spring rolls 
Sweet Chili sauce

Directions:
Start by cutting the veg into small thin slices.
Then cook the lean ground beef in a pan on medium to high heat with orange juice and garum masala until brown and liquid is gone.
Gather all your ingredients and then sit around with family and create your own masterpieces. dip the spring roll in warm water till wet then
put a little of everything you want and roll over once , gather the sides and finish rolling into a tight roll. Then eat and enjoy.

Red Raspberry, Strawberry and Escarole Salad with Tipsy Farmer Cheese


Red Raspberry, Strawberry and Escarole Salad with Tipsy Farmer Cheese

The Pepper Place Farmers Market is back for the year and offering all sorts of fresh goods from all of the local farms.

Here is a tasty salad and the escarole adds a strong refreshing taste.


Escarole salad cut into 1 inch strips
Tipsy Farmer Cheese from Dayspring Dairy cut into thin slices
Wild Garlic sliced
Sliced Strawberries
Red Raspberries
Walnuts small pieces
Heirloom Tomatoes cut into small slices
Dressing:
2 tablespoons of extra virgin olive oil
1 tablespoon Balsamic Vinegar
Salt and Pepper to taste



Arrange dribble dressing on the salad and enjoy.