The NBC 10! Show

Check out the first of my year of NBC segments!

Gold Metal Salmon Burgers

Salmon Burger

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The first show of many!!!

I still can’t believe this is all happening so fast. I am excited to show everyone what I am all about. I have always been a fan of the Olympics so I wanted to be festive and make a healthy Olympic meal that is great on a hot summer day watching USA win some gold!!!!

Gold Medal Salmon Burger

1 ½ – 2 Pounds of Clean and Chopped Salmon Meat

One egg white

¼ Cup fresh Parsley

¼ Cup green onion chopped fine

3 – 4 Tablespoons corn meal

1 Teaspoon salt

1 Teaspoon Pepper

1/4 lemon

Broil height each side 8 min

Yogurt Sauce:

Mix ingredients below in separate bowl and reserve for serving.

1 cup plain yogurt (Greek Yogurt works best)
2 tablespoons lemon juice
2 tablespoons fresh dill (optional)
Salt and pepper, to taste

Salmon meat can come from salmon filets, steaks or even salmon belts which are usually the scraps sold at the fish market. Make sure the meat is clean, skin and bone free, and cut into chunks. Place 1/3 of the chunks in the food processor and blend. This will help give the burgers the ability to bind. Combine all the salmon and add the egg, parsley, green onion, salt, pepper and corn meal. Once meat mixture is well combined form about four patties and place on sheet tray of baking pan. Broil on high for about 8 min on each side. (Note – this can be also done on a stove top of grill but handle carefully to avoid them from breaking apart.)

Serve burgers on bun (find my gluten free favorite at http://www.sweetchristinesglutenfree.com) with lettuce, tomato and my yogurt sauce.

Watermelon Salad

4 Cups cubed seedless watermelon
2-3 hot peppers (optional)
Juice of one lime
2 Tablespoon white balsamic vinegar
1/2 cup chopped mint
Salt and pepper to taste
1/2 pound fresh feta cheese

In a bowl whisk together lime juice, vinegar, chopped pepper (seeded), salt and pepper. Pour moisture over watermelon. Then, add the mint and mix. Salad is topped with feta when serving. If the cheese sits in the dressing too long it will break apart and dissolve. Salad holds well in the fridge. Add feta cheese

Red, White and Blue Sangria

1 bottles of white wine ( I prefer Francis Coppola Winery Rosso & Bianco Pinot Grigio)

2 Cups ginger ale or lemon lime soda

1/2 – 1 cup of vodka

2 Cups mixed berries (strawberries sliced , raspberries, blueberries all work great)

First put the vodka in freezer and wine in fridge and get it cold. Clean berries and place in big glass pitcher. Pour vodka over fruit and allow it to marinate and cool in fridge for 6-8 hours. Mix in wine and soda and let it chill in fridge for an additional 2 hours. Serve over ice or frozen berries.

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Sweet Christine’s Gluten Free Bakery

Sweet Christine’s Gluten Free Bakery is officially the best gluten free bakery I have ever found. I never thought I would have had a real cookie or hamburger bun ever again. From donuts to pizza she is producing products that will shock anyone. The best part is that this stuff is not a secret, you can buy it online, in the stores, at major sport stadiums and in a lot of what I do. No matter how big this company is getting the products are all made of love. Christine’s baking is a success because her purpose is not to let any one that is gluten free feel deprived. She is always trying to create and build on what she has and to make it widely available. Everything she makes is all natural with nothing artificial. She makes it all as nutritious as possible. I am always watching my calorie intake and to have a great pizza crust coming in at 100 calories is like a work of magic. This place is a must try.

If you’re local, take a trip to her store. It’s in a great little town with fun shops, wineries and of course gluten free restaurants. Give them a try and let them know Laura sent you.

http://www.sweetchristinesglutenfree.com

Sweet Christine’s Bakery
132 West State Street,
Kennett Square, PA 19348
t. 610-444-5542

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Episode 4 THE FINAL ROUND

I can’t believe that I made it to the final episode and with two winning rounds under my belt. My life has changed tremendously since this whole thing has started. A lot of what happens next is depending on the final round so the pressure is on this week.

The theme for this week is “family style”. I chose to go with Vietnamese food. My travels in Asia showed me a family meal should be slow, with large plates shared and enjoyed one by one. Most important, the love and effort put into preparing this special meal needs to be visible. Give any of these dishes a try. Let me know what you think. Lets hope the judges enjoy.

Turkey Stuffed Grape Leaves:

This dish would make a great appetizer or can be paired with a noodle dish for a wonderful full meal.

30 Grape Leaves from Jar (rinsed)

1 pound ground turkey

1/8 Cup Gluten Free Soy sauce

2 Tbsp Hosen Sauce

2 Tbsp Seracha

1 tsp Salt

1 tsp pepper

1/8 cup of Sage Mix (sage, garlic, oregano, bail )

2 tsp garlic grated

1 Tbsp. grated ginger

2 green onions, chopped

Preheat the oven to 500 degrees. In a bowl, mIx all ingredients except for the grape leaves. Then place about 2 Tbsp of mix on a grape leaf. The leaves vary in size which may change the amount of filling. Next, roll the filling in the grape leaf to make a tight little cigar-shaped morsel. Last, place all the finished rolls on a cookie sheet and bake for about 8 min. and then turn each roll and cook an additional 3 minutes.

Grape leaves can be prepared ahead and even frozen for a quick addition to any meal.

Papaya Salad

Makes a great light summer meal or fun appetizer for a crowd

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4 Cups grated green papaya (I buy it pre-grated at the market, looks like spaghetti)

2 Cups grated carrots ( I also buy it pre-grated)

1/4 cup pre-mixed Vietnamese fish sauce (This is important to pay attention to; Most fish sauce in its original form, is pure brown at most markets. For this recipe, we are looking for the one that is clear with a red tint and different spices floating in it. It has added sugar and vinegar that tremendously transform the flavor.

1 Tbsp. Brown Sugar

2 Thai chili peppers with seeds removed and chopped fine.

1/3 Cup chopped cilantro

1/3 Cup chopped Basil

1/3 Cup chopped mint

3 Tbsp. peanuts

Juice of 1/2 lime

One dozen raw large shrimp, cleaned

Lemon Grass

Salt and Pepper

Place Papaya, carrots, herbs, chili’s, sauce and lime juice in the bowl and stir well. Add salt and pepper to taste. Cover bowl and place in fridge for at least 1 hour. While salad cools, string shrimp on to lemon grass just like you would for a skewer. Lightly salt and pepper the shrimp and cook quickly on a hot pan making sure not to overcook them. Once fish is cooked, allow it to cool on a separate plate. Remove salad from fridge and give it a final mix. Drain extra dressing and neatly place salad on plate. Shrimp skewer can go neatly on top of salad. Last, garnish the dish with the peanuts.

Pork Bun

This is a big meal on its own. You can really top it with any protein you may have.

Pork:

Pork Tenderloin (Trim any extra fat)

2 Tbsp. Peanut Butter

1 Tbsp. seracha

2 Tbsp. Hoisin sauce

2 Tbsp. Soy sauce (gluten free)

1 tsp. salt

1 Tbsp. Brown Sugar

1 tsp. Pepper

Noodle:

3 Cups cooked and cooled rice noodles

1 Cup carrots, julienne

1 Cup cucumbers, seeded and julienned

1/3 Cup chopped cilantro

1/3 Cup chopped Basil

1/3 Cup chopped mint

3 Tbsp. peanuts

1/4 cup pre-mixed Vietnamese fish sauce

1 jalapeno pepper

2 cups chopped romaine lettuce

Starting with the pork, in a large bowl mix peanut butter, seracha, Hoisin, Soy sauce (gluten free) and brown sugar. Next, salt and pepper meat and place in sauce to marinade overnight. The best way to do this is by putting the marinade and tenderloin in a big zip lock bag and continue to massage marinade into meat.

When ready to prepare the dish, place meat on cookie sheet and cook for an hour covered at 350 degrees. Remove cover and cook an additional 20 min.

While meat is cooking, the noodles can be assembled. In a large bowl place rice noodles in half, lettuce in ¼, carrots in 1/8 and cucumbers in 1/8. The ingredients are mixed when eating but this really creates a great look to the dish when separated this way. If the noodles are sticking add a small amount of fish sauce and mix around before adding to the bowl. Cover and Sprinkle all the herbs on top. When meat is done and rested for about 10 minutes, slice it thin and place on top of the bowl. Garnish with extra seracha, hoisin and peanuts. Serve this dish with a small bowl of fish sauce and jalapeno pepper rounds floating. The sauce is added to the dish at the table and stirred to mix well.

Taro Frozen Yogurt

Refreshing and healthy treat

1 Cup plain fat free yogurt

2 Cups water

4 tbsp. dry taro powder

1/3 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

Combine all ingredients except yogurt in a pot. Stir on medium heat until liquid seems to thicken and reduce slightly. After about 20 minutes, remove pot from heat and add yogurt stirring to mix very well. Use a blender to remove any lumps and create a smooth product. Cool mix in fridge for at least an hour. Last, pour mix into ice cream machine and allow it to set up for about 30 minutes. Place finished product into bowl and serve immediately, it melts fast.

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