From my new cookbook “WHAT CHEF’S FEED THEIR KIDS” available through www.amazon.com. This book is one of the top sellers through Amazon….and was on the New Times Cookbook list of top 25 new cookbooks to buy in 2011…..
So easy to prepare & healthy to eat – protein-rich shrimp
Ingredients
2 1/4 pounds uncooked jumbo shrimp peeled and deveined
3 tablespoons Asian sesame oil
2 cloves garlic crushed w/side of a clever
1 tablespoon sesame seeds toasted in a 325 degree oven until light brown
combine ingredients in a large bowl — sesame oil and crushed garlic. Add shrimp.
preheat grill or broiler to high heat. thread shrimp on skewers and place on the grill or under the broiler until cooked through 2 minutes per side…
transfer shrimp to a plate. sprinkle with sesame seeds..Serve and Enjoy…
All things organic are of interest to many Vermonters, and none more than local organic
produce. Farmer’s Markets, Farm to Schools programs, community gardens, Community
Supported Agriculture (CSAs),Community Supported Restaurants (CSRs) all have deep
roots in the state.
In recognition of the network of growers and consumers who make this growing econom-
ic force possible, The Putney Food Co-op, the second oldest food co-op in the country,
commissioned Christopher Irion to make portraits of this community using his PhotoBooth
portable studio, to be displayed throughout the store.
The producers were shot in color to better show off the fruits of their labor and the por-
traits of the consumers were converted to black and white.
This is from a recently completed assignment for Ann Flood at Edible Chicago magazine for a piece on Chicago barbeque. This photo is of Guy Bibbs, chef/owner of Turkey Time, a new wave barbeque/soul food eatery that takes turkey to a whole new level by brining and smoking birds in secret ways that transform them into sublimely tasty, healthy alternatives to pork and beef.
Chef B.T. Nguyen makes this dish, one of the most highly requested at her restaurant in Tampa Florida….recipe from “WHAT CHEF’S FEED THEIR KIDS” author Fanae Aaron + food photography Viktor Budnik
Ingredients
Beef;
1 pound filet mignon cut into bite-size cubes
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon butter
Salt+Pepper
1/4 finely sliced red onion
1 1/2 tablespoons cognac
2 sliced fresh ripe tomatoes
2 cups watercress or arugula
Mix all ingredients in a large bowl ( non – metal )- heat a large heavy based pan or wo until very hot then add oil – add coated beef cubes and toss with the oil by shaking the pan..sear the meat for 2 minutes per side until brown – add cognac and toss the beef in the pan to coat…remove from heat.
Arrange the beef on a bed of steamed rice, sliced tomatoes, pile of watercress + sauce…
Cheers and Enjoy…
