Daytime John Lewis - WFLA News Channel 8

Daytime John Lewis

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Chef John’s Creative Culinary Services

PO Box 1300 ∙ Dunedin, FL 34697

tel: 727-433-1889 ∙ email: jlewis282@tampabay.rr.com

 CHIPOTLE GOAT CHEESE NACHO TOPPING

Yields 2 cups

 

½  cup white wine

2   Chipotle peppers, minced

1   cup heavy cream

11 oz. goat cheese

1  bunch green onions minced

1  cup diced, seeded tomatoes

1  cup bacon crumbles

Optional toppings:

Crab Meat, Langoustine or diced Smoked Chicken

Tortilla chips

  1.                  In a saucepan over medium heat, add the wine, peppers and heavy cream and bring to a boil, stirring to blend well.  Add the goat cheese and stir until well blended.  If necessary, add more cream to achieve a sauce like consistency.

2.                  Serve warm over tortilla chips garnished with minced scallions, bacon and tomatoes.  Add optional ingredients if desired. 

 

CAPRESE SKEWERS

Serves 12

 

24   Mozzarella balls

24   cherry tomatoes

½    cup olive oil

basil leaves

½    cup Balsamic vinegar

12   6in. Wooden skewers

 

  1. Place the cheese and tomatoes in a container and add the olive oil.  Allow them to marinate for a few hours or overnight.

 

     2.      Place the vinegar in a small saucepan over medium heat and simmer until the vinegar is reduced to a syrupy state.  Cool completely.

     3. Remove the cheese and tomatoes from the oil, draining off any excess.  Beginning with one Mozzarella Ball on a skewer, thread a cherry tomato followed by a basil leaf (tear leaf in half if its too large).  Repeat one more time so that each skewer has two cheese balls, two cherry tomatoes and two basil leaves.

 Place the skewers on a serving platter, sprinkle lightly with salt & pepper and drizzle a half teaspoon of the Balsamic syrup on each skewer.

 

 

 

 

 

 

 

 

 

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