Chef for the Day

Introducing RiverWood Bistro

noreply@blogger.com (William Mann) — Thu, 20 Nov 2008 03:12:00 +0000

RiverWood Bistro, An American Bakery & Breakfast Joint is now located at 103 Del Prado Blvd. N., Cape Coral Florida
RiverWood is a 78 seat breakfast, lunch & limited dinner American Grill that specializes in creative cuisine, friendly service and a comfortable atmosphere. Our Bakery displays the highest quality of fresh homemade goodies that rival the ethnic neighborhoods of New York City. Chef Bill's diverse and seasonal menus reflect his heritage and the area he was born, Pittsburgh Pennsylvania. You can find out more at
www.riverwoodbistro.com

Linguine with Shrimp & Artichoke Hearts

noreply@blogger.com (William Mann) — Sun, 09 Nov 2008 02:02:00 +0000

Print recipe

6-8 large (16-20 size) shrimp, peeled, deveined and washed
2 artichoke hearts, quartered
3 oz. Chef Bill’s Tomato Pomodoro sauce
3 oz. Casino Garlic Butter
4 oz. cooked linguine

Sauté the shrimp in the casino garlic butter. Add the artichoke hearts & Pomodoro sauce. Let sauce heat just to warm artichokes and combine with casino butter. Add pasta and toss. Top with grated Parmesan cheese

Chef Bill’s Pomodoro Sauce
2 oz. chopped garlic
1 medium onion, diced fine
1 tbl olive oil
2 tbl fresh chopped basil
1 tsp dried thyme
½ cup white wine
4 cups chopped Pomodoro peeled tomatoes (from can with juice)
½ cup water
salt & pepper to taste

Sauté the garlic in the oil over medium heat until it slightly browns. Add the onion and caramelize. Add the basil and thyme, stir and deglaze with the wine. Add the tomatoes and season with salt & pepper. Add the water and reduce the heat. Simmer for 45 minutes.

Casino Butter
½ lb butter, unsalted and softened
½ lb margarine, softened
½ red bell pepper, minced
½ onion, minced
1 tbl chopped parsley
1 tbl white wine

Combine all ingredients in a mixer and mix until whipped. Refrigerate until ready to use.

Chef Bill's Best BBQ Baby Back Ribs

noreply@blogger.com (William Mann) — Tue, 09 Sep 2008 03:21:00 +0000

Print recipe

4 slabs Danish baby back ribs
1 tbl jerk spice
1 tbl blackened spice
2 12-oz cans Coca-cola
½ qt. water
1 oz Worcestershire sauce
1 tbl cumin
3 oz. minced garlic

Remove membrane from ribs. Dredge in spice mixture (jerk and blacked). Stack in braiser pan bone to bone/skin to skin. Fill 1/2 with brine (Coca-cola, water, Worcestershire sauce, cumin, garlic). Cover with plastic then foil. Preheat oven at 400°. Cook for 2½ to 3 hours. Check. Cook 15 minutes more if necessary

A Little Information

noreply@blogger.com (William Mann) — Tue, 09 Sep 2008 03:16:00 +0000

Chef for the Day offers:
Personal Chef weekly or Bi-weekly in Home Meal plans
Private Full Service Intimate Dinners
Tapas & Wine Events
Catering and Corporate Functions
Office or work Luncheon Deliveries
Interactive Cooking Classes
Homemade Baked goods and Pastries by Chef Heather
Holiday Party Platters
Restaurant Consulting
Customized Menu plans

Spinach-Pecan Pesto Sauce

noreply@blogger.com (Laurie Mann) — Sun, 16 Dec 2007 13:33:00 +0000

Print recipe

8 cups spinach
8 cups basil
½ cup garlic
½ cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 cup pecans
1 to 1½ cups olive oil
1 oz lemon juice

Pulse spinach & basil in food processor with ½ of the oil & all of the lemon juice. Add the garlic, cheese & pecans. Once lightly chopped, turn the machine on low and add the remainder of the oil until smooth.

Use on pasta, oven-baked chicken breast or grilled swordfish steaks.

Carolina Barbeque Sauce

Mustard-Vinegar Based Sauce

Print recipe

Yield: 2 cups

1/4 cup Heinz ketchup
½ cup French's yellow mustard
6 oz light brown sugar
2 oz apple cider vinegar
1 medium onion diced fine
2 cloves of garlic, minced
1 tsp ancho chili pepper powder
1 pinch of salt and pepper

Method

Saute onion & garlic in 2 tbl. of canola oil. Place remainder of items in a sauce pot and mix over low heat. Reduce by ½. Puree in a blender.

Good for pulled pork, pork chops or grilled chicken.

Heather's Bakery

Introducing: Heather's Bakery, a service of Chef for the Day.

Imagine fresh baked cakes, pies, pastries, muffins, scones, cookies and breakfast items for holidays or any occasion.

Heather's Bakery Basket
($125 per 50 Pieces)

Assorted Mini Pastries
Fruit Tarts
Jelly Rolls
Chocolate Rolls
Key Lime Tartlets
Lemon Bars
Baklava
Chocolate Truffles
Assorted Candies

Continental
($10 per Dozen)

Scones: Lemon Poppy Seed, Blueberry, Raspberry White Chocolate, Jam-filled
Muffins: Blueberry, Cranberry-walnut, Triple-berry, Banana-walnut, French Breakfast, Lemon, Bran, Pumpkin, Chocolate Chip

Cakes and Pies
($45 Each)

Celebration Cakes
German Chocolate Cake
Black Forest Cake
Key Lime Pie
Chocolate Peanut Butter Pie
Apple Pie
Holiday Pies
Banana Cream Pie
Chocolate Silk
Coconut Cream
Coconut Custard
Blueberry Pie
Strawberry Rhubarb

Chef for the Day Services

Personal chef for home meals, interactive cooking classes, catering, private intimate dinners and restaurant consulting.

Service Area:
Lee, Collier and Charlotte Counties
Cities:
Naples, Port Royal, Bonita Springs, Estero, Ft. Myers, Cape Coral, Punta Gorda, Port Charlotte North Port and Venice

Rum Runner Crab Cakes

Print recipe

Yield: 24 crab cakes, 2oz each

1lb blue claw crab meat
1lb special crab meat
1/4 diced red pepper
1/4 diced poblano pepper
1/4 diced red onion
1/2 bunch chopped scallions/green onion
1 tsp minced garlic
1/2 to 1 1/2 cups +/- mayonnaise
1/4 cup lemon juice
1 tsp Dijon mustard
1 tsp old bay seasoning
1 tsp white pepper
1 tsp blackened Cajun seasoning
1/2 cup +/- Ritz crackers
ground in food processor

Method

Drain & press crab meat. Mix all ingredients well by hand. Add ground crackers to bind.