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Eat Well, Live Well
Newsletter
Summer 2010 - Issue 7
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1304 Old Lancaster Pike
Hockessin, De 19707
302-234-2040
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Happy Father's Day!
even the kids can make!
Granita
1 cup water,
1/2 cup sugar
3 cup fruit juice, orange, grapefruit, or berry
2 tsp. lemon juice
In
a medium saucepan, combine the sugar and water and bring to a boil,
stirring until the sugar dissolves. Let cool. Stir in the fruit juice
and lemon juice and pour into a chilled 13- by 9-inch metal baking
dish. Place in the freezer and freeze, stirring every 30 minutes until
the mixture is firm. Serve in a wine glass with citrus zest and a
spring of mint.
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Private Cooking Classes
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All
you need is four people to book a Private Cooking Class. This summer
treat yourself to a special night out with family and friends. Whether
you choose a hands-on or demonstration style class you are sure to...
learn, laugh and enjoy great food.
Our Current Class Calendar
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| Dear Mark, |
Oh, the  culinary
benefits of summertime! Local produce, fresh herbs abound from your
own backyard, and the outdoor grill is fired up daily! Keep the heat
out of the kitchen and take advantage of all that summer has to offer
you. Make meal preparation quick and easy.
Below you'll find a few of my favorite summertime recipes, including one for the portabello mushroom burger pictured here. |
What's New at Chefs' Haven?
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Chefs' Haven is offering new products. We are focusing on expanding our inventory to include
more foodie - gifty items.
So far we've added wonderfully scented soy kitchen candles
and olive oil soap
along with
an expanded selection of specialty food and kitchen tools ....
Come on in today and see what's new at Chefs' Haven!
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There's
nothing like the summertime. Since time passes so quickly you need to
savor each beautiful day. This summer simplify your meal planning and
spend less time in the kitchen, and more time enjoying the wonderful
weather!
Have a peaceful, joyful summer.
Eat Well, Live Well...
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| What? Your friends don't like to cook?
Forward to a Friend!
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Southwestern Burger with Smoked Jalapeno Spicy Mayo
Burger
1 lb ground sirloin or good quality ground beef
1/4 c diced onion
1 chipolte pepper, minced -
(you'll find these canned and the liquid is the Adobo sauce used below)
1 garlic clove, minced
1 Tb cajun seasoning
1 ts Worcestershire
salt and pepper to taste
Jalapeno Spicy Mayo
1 tsp Adobo Sauce (liquid from chipolte peppers)
1/2 c mayonnaise
1 Tb fresh cilantro, chopped
Preheat
grill on medium high. In a small bowl combine the spicy mayo
ingredients and set aside. In a large bowl, mix together all burger
ingredients. Divide into 4 balls and flatten into patties. Lightly
oil grill and place patties on the grill. Cook about 5 minutes per
side or more for well done. Remove from grill and rest for 5 minutes.
Serve on toasted buns with lettuce, tomato and spicy mayo.
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Grilled Portabello Burger
4 large portabello mushrooms, stems removed.
salt and pepper to taste
3 T balsamic vinegar
2 T olive oil
2 T fresh garlic, chopped
2 T fresh basil, chopped
2 whole roasted red peppers
Lettuce, tomato and onion
Combine
oil, vinegar, salt and pepper, garlic, and basil in
a large bowl. Toss mushrooms in bowl and coat well. Marinate for 10
min to 1/2 hour. Preheat grill to med high, grill mushroom rib side
down first 2-4 min, flip and grill another 2 minutes. Remove from
grill and rest in original bowl for 5 minutes, tossing once midway.
Place on large bun and serve with lettuce, tomato, onion, and roasted
pepper. Top with jalapeno spicy mayo.
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Grilled Salmon Salad with a Citrus Vinaigrette
4 - 4oz Salmon filets
salt and pepper to taste
10 oz baby greens
1/2 pt grape tomatoes, halved
4 radishes, thinly sliced
1/2 red pepper, julienne
1/2 yellow pepper, julienne
Citrus Vinaigrette
1 shallot, minced
juice of 2 oranges
juice of 1 lime
juice of 1/2 lemon
1 ts honey or 1/2 ts agavi nectar
1/2 cup olive oil
salt and pepper to taste
Pre-heat
grill to medium high. Combine ingredients for vinaigrette and mix
well, season with salt and pepper to taste. Place salmon in a small
baking dish and add 1/2 c of vinaigrette and marinate 15 minutes to 1/2
hour. Oil the hot grill and place salmon on and grill 3-4 minutes on
each side, turning only once. Plate salad greens and arrange the
tomatoes, radishes, and pepper. Place salmon filet on salad and
drizzle with vinaigrette.
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