"Recipes from the Chef's Kitchen"

Show 933

Certified Personal Chefs Shirley Scrafford Rd and Jade Menio
Shirley Scrafford is President - My Chef Shirley LLC
President - Capital Chefs Chapter of US Personal Chefs Association
President-Elect - Northern Virginia Academy of Nutrition and Dietetics
Member - Women Chefs and Restauranteurs

703-209-3919
info@mychefshirley.com

Website: www.mychefshirley.com

 
Jade Menio (left)
Shirley Scrafford (center)
Lindsey Gustin (right)




 Yellow Gazpacho Soup

Ingredients:
(Serves 6)
1)   2  cups fresh Corn Kernels -- divided
2)   1 large yellow Pepper -- diced, divided
3)   4 large yellow Tomatoes -- quartered
4)   1 slice White Bread -- crust removed and torn into pieces
5)   1/2  cup diced Onion
6)   3 tablespoons White Wine vinegar
7)   1 tablespoon Olive Oil
8)   1 teaspoon Salt
9)   1/4 cup Chives -- sliced

Preparation:
1)   Reserve 1 tablespoon of corn and peppers per serving and set aside in
       the refrigerator.
2)   Blend remaining corn thru salt until smooth, in batches if needed. Cover
       and refrigerate for 2 hours to chill.
3)   Serve with reserved corn, peppers, and chives.



BLT Panzanella Salad
Ingredients:
(Serves 6)
1)   4 ounces Italian Bread, cubed or torn into medium sized pieces
2)   1 cup Cucumbers, diced
3)   3 large ripe Heirloom Tomatoes, cored, quartered, and cut crosswise into
       1/4-inch-thick slices
4)   1 cup small multicolored Cherry Tomatoes, halved
5)   3/8 teaspoon Kosher Salt, divided
6)   3/4 teaspoon freshly ground Black Pepper, divided
7)   1 tbs. Balsamic Vinegar
8)   1 tbs. Extra Virgin Olive Oil
9)   1  cup Baby Arugula
10) 3  tablespoons Mayonnaise
11) 1  tablespoon fresh Lemon Juice
12) 2  teaspoons minced fresh Chives
13) 1  teaspoon minced fresh Oregano
14) 1/4 cup  thinly sliced Basil Leaves
15) 4 slices of Applewood-smoked Bacon, cooked and crumbled


Preparation:
1)   Dry bread cubes in a warm oven or on the counter overnight.
2)   Sprinkle tomatoes and cucumber with 1/4 tsp of salt and 1/2 teaspoon pepper.
3)   Let tomatoes stand 5 minutes.
4)   Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar,
       and oil in a large        bowl.
5)   Add bread and arugula; toss to coat.
6)   Combine mayonnaise, lemon juice, chives, and oregano in a small bowl.
7)   Arrange tomatoes and bread mixture on a large platter.
8)   Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.
  Shrimp Veracruz

Ingredients:
(Serves 4)
1)   2 teaspoons Canola Oil
2)   1 Bay Leaf
3)   1 medium Onion -- halved and thinly sliced
4)   2 Jalapeno Peppers -- seeded and thinly sliced
5)   4 cloves Garlic -- thinly sliced
6)   1 pound peeled and deveined Shrimp
7)   3 medium Tomatoes -- diced
8)   1/4 cup Ggreen Olives -- thinly sliced
9)   1/4 teaspoon Salt
10) 1/8 teaspoon Black Pepper
11) 1 Tablespoon fresh Lime Juice
12) 4 Lime wedges

Preparation:
1)   Heat oil in a large nonstick skillet over medium heat.
2)   Add bay leaf and cook for 1 minute.
3)   Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes.
4)   Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
5)   Remove shrimp to a bowl. Stir in tomatoes and olives.
6)   Bring to a simmer, reduce heat to medium-low, replace cover and cook until the
       tomatoes are almost broken down, 2 to 3 minutes more.
7)   Remove the bay leaf.
8)   Season with salt and pepper and stir in lime juice.
9)   Return shrimp to skillet or serve sauce over shrimp.
10) Serve with lime wedges.



 Mango, Blueberry & Ginger Fruit Salad

Ingredients:

(Serves 6)
1)   2 Limes
2)   1/3 cup Water
3)   1/3 cup Sugar
4)   2 large Mangos -- peeled and cut into 1-inch pieces
5)   3 cups Blueberries
6)   1/4 cup crystallized Ginger -- finely chopped

Preparation:
1)   Remove zest from 1 lime in strips with a vegetable peeler and  cut any
       white pith from strips with a sharp knife.
2)   Squeeze 3 tablespoons juice from limes.
3)   Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until
       sugar is dissolved, then boil, uncovered, about 3 minutes.
4)   Remove from heat and stir in lime juice.
5)   Let syrup stand 20 minutes, then remove zest with a slotted spoon and
       discard.
6)   Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle
       with ginger.




.
Chef Shirley (left) & Chef Jade (right)



Good Eating!!!