Am dusting off that fabulous kitchen icon lovingly referred to as the “McFadden Family Cookbook.”  A classic creamy creation and one of many of our family’s favorites, Chicken ala King, made and always served in her silver chafing dish by my precious Great Aunt Mary McFadden. I’m getting warmer just thinking about it.

•    8 each 6 ounce boneless skinless chicken breasts, seasoned with salt, pepper and olive oil
•    3 Cups sliced fresh mushrooms
•    1 Cup green pepper cut into strips
•    1 Cup red pepper cut into strips
•    1 ½ TBSP. chopped onion
•    1 Cup flour
•    ½ Cup butter
•    2 Cups milk
•    2 Cups light cream
•    ¼ Tsp. white pepper
•    1 ½ quarts chicken broth

Bake 8 chicken breasts at 325 for 30 minutes.  Let cool, dice and set aside.

Saute onion, peppers and mushrooms in half of the butter on low heat.  Stir in flour blending well.  Remove vegetables and mix in remaining butter gradually, add broth and in blend milk and cream.  Stir over low heat until thick and smooth.  Add vegetables and diced chicken.  Simmer on low heat 15 minutes.

Let it snow, let it snow, let it snow.

To most, Valentines Day is a day to celebrate (or maybe not) your loved ones, showering them with an array of novelties.  Being a chef, I am not the type for such trivial trinkets but more inclined to create a treat that combines a harmonious blend of complex favors resulting in something quite more sophisticated, Salted caramel, where sweet meets savory.

A quick thought about the ingredients.  Sea Salt awakens the taste buds accentuating all of the even more subtle caramel flavors.  The sea salt doesn’t melt into the caramel so there are fine grains of salt that add texture and crunch.

Salted Caramel Sauce
Makes approximately 2 Cups

• 2 Cups sugar
• 1 ½ Cups heavy whipping cream
• 2 TBSP. salted butter
• ½ tsp. sea salt

Spread sugar evenly in a large heavy metal pot.  Place on medium heat and cook without stirring until the sugar around the edges start to liquefy.  Next, using a wooden spoon gently stir the sugar.  As it begins to look like little pebbles keep stirring until the amber color turns a deep brown. Remember to stir constantly!  Now, remove the pot from the heat and carefully add in ½ of the cream.  Use caution as the sauce will bubble up dramatically.  Add the remainder of the cream until the sauce is smooth.  Finally, stir in the butter and salt.

Serve immediately warm over apple fritters, bread pudding, your favorite ice cream, a warm chocolate brownie or a combination of the above.

So,  go ahead and cancel that order of fine chocolates for your Valentine and spend some quality time in your kitchen this 14^th of February creating something lovely for your loved one.

Thankfully, we now have the Culinary torch, a specialty item that will consistently give you exceptional results.  A few helpful hints when shopping for one of these  gadgets,  it should be as safe as it is convenient, have a professional metal body with an adjustable temperature and anti flare system.  As for procedure, always torch the sugar on cold custards taken directly from the fridge.  Sprinkle the sugar as evenly as possible.  The caramelizing should be gradual by making quick small spiraling circles with the flame.  The finished result should be light amber to medium dark in color.

As always I’ve included my variation of this awesome dessert, the contrast between the cool creamy custard and the crisp warm caramelized sugar is classically superb! Bon Appetit Everyone!

RECEIPE:  WHITE CHOCOLATE PUMPKIN CRÈME BRULEE

Yields 4 Servings

Ingredients:

• 1 Cup heavy cream
• 4 Egg yolks
• 2 Tbsp. sugar
• 1   Oz. white chocolate
• ½ Tsp. vanilla extract
• 2  Oz. canned pumpkin
• Pinch of nutmeg & cinnamon

Heat cream, 1 tablespoon of sugar, pumpkin and white chocolate slowly until it boils.  Add vanilla, nutmeg and cinnamon and remove from heat.  Add remaining sugar to egg yolks and whip until it becomes very pale.  Temper yolk with cream, hot to cold a little at a time stirring constantly, then strain.  Fill ramekins ¾ full and place in water bath baking at 300 degree oven 20-30 minutes.  Cool in refrigerator and finish with caramelizing process as described above.

It’s tailgating season, and our gridiron gourmets are ready to grill whether its at a stadium or their own backyards.

Burgers anyone? What makes the ultimate burger?  Noted gastronome James Beard mixed cream into his favorite burger recipe and cooked the patties in butter!  Here is Chef Jamie’s ultimate burger recipe.

RECIPE:

• 2 lbs. ground chuck
• 2 Tbsp. fresh chopped garlic
• 1 Tbsp. McCormick’s Bayou Cajun Spice
• ½ tsp. kosher salt
• ½ tsp. fresh ground black pepper
• 4 Tbsp. Worcestershire Sauce
• 4 – 1oz. balls of bleu cheese (optional)
• 4 slices cheddar and or baby swiss cheese

Mix first 6 ingredients and pat into four 8 oz. hamburgers.  Bleu cheese balls are place in center (optional).  Grill until desired doneness/approximately 8-10 minutes.  Melt cheddar and or swiss on finished burger.

Yields 4 servings

Whether you’re a football fan or simply a fan of good food Chef Jamie has created a football season menu packed with tailgating perfection!

Spanish Paella

• 1/2 cup olive oil
• 8 mild Italian sausages, roughly chopped into 1-inch rounds
• 1 pound chorizo, roughly chopped
• 7 chicken thighs, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
• 20 peeled, large uncooked shrimp seasoned to taste with paprika, salt and pepper
• 2 carrots, finely minced
• 1 onion, finely chopped
• 1 cup Piquante peppers, chopped
• 2 celery stalks, finely minced
• 2 cups canned tomatoes, crushed
• 10 cloves garlic, minced
• 6 cups Arborio rice/risotto
• 3 cups white wine
• Ham hock flavored broth, recipe follows
• Freshly ground black pepper
• Sea Salt

In a large pot over medium heat, add olive oil and then fresh sausage. Sauté for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pot and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and sauté just until the shrimp begins to turn red and curl, about 2 to 3 minutes. Remove all meats from the pot, using a slotted spoon, and place them on cookie tray to cool.

In the now empty pot, sweat the carrots, onions, and celery for about 15 minutes. Add garlic, piquantes, canned tomatoes, and saute with vegetables for another 2 minutes. Add the risotto rice, stir and sauté until the grains are pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice are tender al dente.

Stir meat and seafood back in before serving.

Ham Hock Flavored Broth:

• 6 ham hocks
• 2 roughly cut onions
• 1 1/2 cups olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly cut
• 1 bulb garlic
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 2(8-ounce) cans tomato puree
• 2(32-once) cartons chicken stock
• 2 bay leaves
• 4 cups water
• 1 pinch saffron

Preheat a large sauce pot over medium-high heat. Add ham stocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions, and celery, stir in thoroughly. slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Makes approximately 2 cups)

Cuisiniers’ Salted Caramel Sauce:

• 2 cups sugar
• 1 1/2 cups heavy whipping cream
• 2 tbsp salted butter
• 1/2 tsp kosher or sea salt

In a large heavy metal pot or Dutch oven spread sugar in bottom of pot.  Place on medium heat and cook without stirring until the sugar around the edges starts to liquify.  Next, using a wooden spoon, gently stir the sugar.  As it begins to look like little pebbles, keep stirring until the amber color turns a deep brown.  Remember to not stop stirring!  Finally, remove the pot from the heat and carefully add in 1/2 of the cream.  Use caution as the sauce will bubble up dramatically.  Add in the remainder of the cream until the sauce is smooth.  Finally, stir in the butter and salt.  Serve warm over apple fritters, bread pudding, your favorite ice cream, a warm chocolate brownie, or a combination of the above!

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

The turkey’s carcass is usually forgotten about and disposed, but you can actually use it as an ingredient in may recipes.  Browning turkey bones makes an exceptionally delicious broth that can be used to cooking rice casseroles, sauces and soups.  Creamy turkey and wild rice soup is a holiday favorite, that calls for turkey broth.

With the Thanksgiving holiday comes great deals on holiday appropriate food, so why not buy a little extra if you have the freezer space?  Aside from specific recipes, these holiday leftovers can simply be heated up and eaten as is for many days after.  To ensure the leftovers stay as fresh as possible, it is important to properly wrap them in aluminum foil or Saran wrap before placing them in the freezer to preserve them.

Click Here for a few delicious turkey meals that can be whipped up in no time!

(Serves 4 / 4oz . servings)

Stilton Bread Pudding With Black Pepper Rhubarb Sauce:

• 4 eggs
• ½ cup sugar
• 1 cup heavy whipping cream
• 1 tsp kosher salt
• 2 tsp black pepper
• 4 oz. Stilton cheese, crumbled
• 2 oz. sun-dried cherries
• 12 oz. challah bread, diced into ¼ cubes

Preheat oven to 325°.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese, and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE:

• 1 cup diced rhubarb
• ¼ cup water
• ¼ cup sugar
• 1 tsp black pepper
• 1 tbsp fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low hear until rhubarb is soft (approximately 7-9 minutes).  Remove from heat and add lemon juice.

To Serve:

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(18 Servings)

Lemon, Basil, & Cracked Black Pepper Scones:

• 3 ⅔ cup flour
• ½ cup sugar
• 2 tbsp baking powder
• 1 tsp salt
• ½ cup fresh basil, chopped
• 2 tsp cracked black pepper
• Zest of 2 lemons

Preheat oven to 400°.  Mix lightly above ingredients in a mixing bowl.  Form a well in the center and add in:

• 2 ¼ cup heavy cream

Gently fold all ingredients.  Mixture should not be “smooth” (it should be a little chunky).  Next, drop medium size spoon full’s of dough onto the greased cookie sheets.  Place in preheated oven and bake 8-12 minutes until scones have risen and have hints of a golden color.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

(4 Cups)

Persimmon Salsa Verde:

• 1 pound tomatillos
• 1 pound persimmons
• ¼ cup fresh lime juice
• 1 tbsp honey
• 3 tsp. cumin
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 2 tsp. kosher salt
• ½ cup extra virgin olive oil

In a heavy saucepot cover tomatillos and persimmons with cold water.  Simmer until both are softened, approx. 20-25 minutes.  Drain water, cool and peel skins from both the tomatillos and persimmons.  Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil.  Blend until slightly chunky.  Pour into mixing bowl and add salt, parsley and mint.  Adjust salt as needed.  Once completely cooled, store in airtight container up to 4 days.  Enjoy as an accompaniment to lamb, pork, turkey or salmon.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com