Celebrity Cook - Along with Rachel Ray

This month Lynn @ Happier Than A Pig In Mud has challenged us to a cook - along with Rachel Ray.

I have to tell you that I'm enjoying this monthly party very much, partly because some of the Chefs that Lynn has chosen are unknown to me.
I have seen a few Rachel Ray shows on TV, during vacations spent in Hilton Head, SC. and I believe she will be coming to the FoodNetwork channel, on satellite TV over here, sometime soon.

I always enjoy trying new recipes and Rachel Ray has some that are very simple and easy to follow.
For this cook - a long, I made.........................

Well-Dressed Salmon

and served it with

Crispy Mashed Potato Cakes

Click on the links for these recipes which were featured in an episode titled

"Steppin' Out" 

Together they make a great 30 Minute Meal. 

 For "afters" I made Rachel's big sister Maria's

 Peach Clafouti

A perfect summer dessert.

Bon appétit

Bobbie Flay's Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Joining Lynn @ Happier Than A Pig In Mud for July's Celebrity Cook - Along with TV Chef Bobbie Flay.

Strange as it may sound but before this month I didn't know who Bobbie Flay was.

Seriously!

But through the wonders of the Internet, and trusty ole Google, I was soon able to put that right and found this easy chicken recipe on The Food Network.com.


The recipe was featured in the series Boy Meets Grill in an episode entitled French Bistro Grilling.

Fat Tree Semillon - Sauvignon Blanc, New South Wales, Australia
went well with the dish.

Although we do have a small Weber BBQ I decided not to use it that evening, opting to grill the paillards on a heavy bottomed, ridged grill pan, on stop of the stove.

Much easier and not so messy!

As I happened to have all the ingredients, except for red onions, it was the perfect dish for a Sunday evening dîner pour deux au jardin.

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad.

·    1/4 cup freshly squeezed lemon juice

·   1 small shallot chopped

·   1/4 cup pure olive oil

Freshly picked rocket from the potager

• 1/4 teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound arugula (rocket/roquette)
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced ( used salad onions instead)
• 2 tablespoons red wine vinegar (I used balsamic just because we love the taste)
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish
• Whisk together lemon juice, shallot, olive oil and black pepper in a large dish. Add the chicken, turn to coat then marinate in the fridge for 30 minutes.

·    Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

·   Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste.

·   Place each piece of chicken on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.

·   Garnish with lemon halves and serve.

Délicieux

Don't forget to head over to Lynn's
and also to a new blog find
Beth Fish Reads for Weekend Cooking.

Click here for more Bobby Flay recipes.

Bon Appétit 

Paula Deen Celebrity Cook - Along

Lynn at Happier Than A Pig In Mud is hosting a "Celebrity Cook - Along" on the 15th with non other than our favourite Southern Chef Paula Deen.
Lynn quotes Paula from her cookbook "It ain't all about the cooking":

I never call myself a chef, never went to chef school... I'm a cook.

Learned at my Grandmomma's stove.

But I can cook honey, cook rings around all those tall-white-hatted chefs.

Lynn has suggested that we recreate one of Paula's appetizer dishes and so I thought what could be nicer on a warm, spring evening than Paula's "Salmon Dip"?

Chunked salmon mixed with mayonnaise, diced onions, fresh parsley and something called "Silly Salt"!

Being me, I had to tweak the recipe a little bit.
To a big serving spoon full of Hellmans Light Mayo I added the same quantity of creme fraiche and a large, salad onion (diced small).
I mixed these ingredients with chopped smoked salmon slices and since "Silly Salt" was not to be found in my pantry added Cavender's All Purpose Greek Seasoning (1), to taste.
Onto a simple white platter I tumbled freshly picked mesclun salad from the potager, then piled the salmon dip onto the mixed leaves and decorated the dish with chives, from my herb garden.

To garnish the dish, I added slices of cool green avocado and cucumber (peeled and de-seeded), before sprinkling Piri Piri (2) from a height, (of course) over it all.

Baguette slices, lightly toasted under the grill, and peppery Italian EVOO (sorry, wrong celebrity chef!), with a large glass of RUNAMOK Australian Chardonnay (3) and our appetizer platter was complete.

According to Paula this appetizer will serve 4 - 6.
However, as soon as the photoshoot was over, the Senior Partner & I ate it for supper.
It was a big success and definitely a dish I will do again when family and friends come to visit in June.

1) A friend from Dallas got me hooked on Cavender's a few years ago, it's a great spice mix to have in the cupboard and always does what it says on the tin. I usually bring 2 or 3 tubs back with me from HHI every year.
2) Portugeuse PIRI PIRI is a finely ground mix of hot peppers from Africa, South America and China. We learned to love it on our last trip to Lisbon and is another must have spice for us.
3) RUNAMOK (our vin de table) does not really make you run amok (well, it might if you drink too much of it).
It is, to quote the wine label:
a deliciously refreshing combination of tropical and citrus fruit flavours, with a fragrant hint of sweet vanilla - oak and a soft, rounded finish.
bon appétit.