Recipe of the Week (54)

Cranberry Orange Relish

If you hate canned cranberry sauce as much as I do, try this simple and easy alternative using fresh cranberries!!!


1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon

Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.

Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

Makes 8 servings.

Recipe of the Week (53)

Roasted Cornish Hens

Tired of turkey for the holidays? Try this quick and easy recipe! Great for small families who hate turkey leftovers!

2 Rock Cornish Hens (about 2 pounds each), thawed
Salt
Pepper
6 sprigs of thyme
4 sprigs of rosemary
½ pound (2 sticks) unsalted butter


Preheat the oven to 350 degrees. Remove the bags in the cavity of the hens and discard. Rinse the hens with water and pat dry with paper towels.

Season the interior and exterior of the hens with salt and pepper. Place the sprigs of thyme in rosemary inside the cavity of the hens. Place the hens on a roasting pan and place them in the oven, covered with foil. Roast the hens for 45 minutes.

Melt the butter and set aside. Remove the hens from the oven and brush them with the butter. Turn up the heat of the oven to 425 degrees. Place the hens back into the oven and continue to roast them, uncovered for an additional 20-30 minutes, or until the skin has become crisp.

Remove the hens and set aside to rest. Serve with wild rice and glazed carrots.


Yield 4 servings

Recipe of the Week (52)

Mashed Sweet Potatoes

Very simple and easy recipe for the holidays! Pair these sweet potatoes as a side for turkey, chicken or roast beef.


2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves

Preheat the oven to 350 degrees.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper and thyme and mix with hand mixer, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

Yield 6 servings.

To Wine, or not to Wine...

As a chef, one question I am asked most often is how I pair a quality wine with a great meal. Although the general rules remain (red wine with red meat, white wine with white meat), the particular “grape” you choose to have with your meal can make all the difference in your dining experience.

Generally, beef and other red meats pair very well with bold, red wines. However, the way the meat is prepared should have an impact on the wine you select. For example, roasted meats, like a roast beef, go very well with a nice Cabernet Sauvignon. But, a good White Zinfandel pairs very well with grilled lamb chops. Also, if you are preparing a steak with a mushroom sauce, your wine of choice should be a wine with lush fruit flavors, like a full-bodied Syrah.

Unlike red meat, where the preparation method matters in your wine selection, with white meat, the sauce is the key. I love to pair a smooth Pinot Noir with Chicken Marsala. The velvety tone of a Pinot Noir goes great with the Marsala wine sauce. However, if you are having pasta with chicken in a cream sauce, a great Chardonnay should be the wine of choice. For a dish like stir fry with pork medallions, I like to go with fruity, elegant Riesling.

If you are a vegetarian or just enjoying a meatless entree, you can still pair a good wine with your meal. A simple pasta in a Marinara sauce goes very well with a nice Chianti. If you are a lover of Thai food and Pad Thai is your choice, try a light and crisp Sauvignon Blanc.

With fish and other seafood, generally stay in the white wine category. If you are baking or broiling a firm fish like bass or halibut, I like to go with a clean Sauvignon Blanc. For seafood dishes that incorporate butter, like shrimp scampi or steamed crab legs, try Chardonnay. The “oakiness” of the Chardonnay balances out the butter in those dishes.

As far as dessert wines, Muscato is a good choice. Made from the Muscat family of grapes, Muscato pairs well with most desserts, especially ones with fruit.

For more information on pairing wines with foods, don’t hesitate going to a local winery, wine room or liquor store and ask questions. The sommelier (wine steward) would be happy to help you pair the perfect wine with the perfect meal!

Recipe of the Week (51)

Blackened Salmon

A little cajun dish for y'all! Use this blackening spice for any chicken or shrimp dishes to give them a little kick!


¼ cup kosher salt
¼ cup sweet paprika
2 tablespoons dried thyme
2 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
4-6 oz. salmon filets
½ cup vegetable oil, plus ½ cup


Combine the salt, paprika, thyme, black pepper, garlic powder, cayenne pepper and white pepper in a large bowl. If making the spice mixture ahead of time, keep it sealed in an airtight container or a zip lock bag.

Preheat the oven to 400 degrees. Pat salmon filets dry with paper towels. Place the spice mixture in a large, shallow dish. Drizzle ½ cup of oil over both sides of the salmon filets. Dredge the salmon filets on each side in the spice mixture and set aside.

Heat ½ cup of oil in a large skillet (preferably cast iron) over medium heat. Slowly add the salmon filets to the skillet and brown on each side for about 3-4 minutes. Remove and place the salmon on a sheet pan and bake in the oven for about 6-8 minutes, or until the salmon is done.

Serve with brown or wild rice and some steamed asparagus.

Yield 4 servings

Article from Cuisine Noir

I was blessed to be interviewed by V. Sheree Williams of Cuisine Noir Magazine. Check it out:

"The youngest of four children, Chef Eric Wells made his culinary debut at age eight with his rendition of chicken cacciatore. From there, his love for cooking grew as his mother continued to teach him how to use different ingredients, spices and herbs to make food that was unforgettable. But when it was time to make a career choice, Chef Wells decided to go to college and pursue a degree in Sports Journalism. That decision would ultimately change and eventually he would make good on a promise to his mother to have a career in culinary instead."

"He eventually attended and graduated from the International Culinary Arts and Sciences Institute (ICASI) in his hometown of Cleveland, Ohio with a Culinary Arts certificate. Soon after in 2004, his company SkyeLarae’s Culinary Services was born."

"Named after his oldest daughter, SkyeLarae’s Culinary Services specializes in preparing intimate 4 or 5 course dinners for couples. Name the location and time, and Chef Wells will take care of the rest. Clients have the option of selecting among 10 carefully designed and mouth dropping menu plans. Dinners include china, linens, candles and flowers to create an upscale restaurant look and feel. SkyeLarae’s services also include dinner parties and events, cooking classes for individuals, couples, groups and organizations."

"Since starting his career in the culinary industry, Chef Wells has never looked back and has gone on to receive numerous awards and accolades. In addition, he is an instructor at Loretta Paganini School of Cooking in Chesterland, Ohio as well as at the gourmet retailer Sur La Table. He donates his time and talents to assist with charity programs such as the Autism Society of Greater Cleveland, CARE, and Our Lady of the Wayside. He has also been involved with efforts to assist Hurricane Katrina survivors and increase awareness about breast cancer. His story and passion for cooking has garnered a variety of media appearances on TV and radio as well as in print and online magazines."

"While he loves the uniqueness of cooking for couples and bringing that restaurant feel to their homes, future plans include opening a brick and mortar location in 2011.. His goal is to open an upscale restaurant in Cleveland that will serve what he calls “Progressive American Cuisine.” Caribbean, Moroccan, Spanish and other cuisines will lend their influence to the menu and patrons can still expect to be catered to from head to toe."

"With a go-getter attitude and clear direction about the future, Chef Wells is well on his way to a lifetime of success in the industry and community."

http://www.cuisinenoirmag.com/theme/keeping-the-promise