Jesse Sartain Delicious Recipes

By: Kathryn Beach

…from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. - Chef José Ramón Andrés

So let’s show our mothers how much we appreciate them by returning the favor. Chocolate roses are romantic, sweet, and gorgeous. Dads and kids, put on your aprons!

Chocolate Clay Ingredients
10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup

Melt the chocolate in a small bowl over hot water, stirring occasionally. The correct method for doing this is to boil the water, take it off the heat, then put the bowl with the chocolate on top. If the chocolate cools and thickens too much, return the pot of water to the stove over low heat.

Stir the corn syrup into the chocolate, mixing well and scraping the bowl with a rubber spatula. Fold the syrup into the chocolate until you can no longer see the syrup and the mixture thickens into a ball. Using wax paper or plastic, pour and spread the mixture with the spatula until 1/2inch thick. Let it sit and stiffen, uncovered, for about 2 hours at room temperature. Now it’s ready for making your roses.

Chocolate Roses Instructions

Knead a handful of chocolate clay at a time on a counter or cutting board until it is soft and pliable like regular clay.

Roll the chocolate dough into twelve 1/2-inch diameter balls (for each full-size rose) and put them on waxed paper about 1 inch apart. Press each ball with your fingertips until it is a flat disk about the size of a quarter. Make the bottom thicker than the top.

Roll one disk into a cone to make the center of the rosebud, being sure to roll the thinner edge into the top of the cone. Wrap the next disk around the opening of the tepee and the third disk at the back of the tepee - this is the rose bud. Now continue adding one disk at a time as individual petals, gently curling the top edge slightly downward. You can leave some roses as rosebuds, then make various sizes, making them larger by adding more petals. If there is excess chocolate at the bottom of your roses, pinch it off with your fingers to make more balls.

By: ArticleBoss

One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

VEGETABLE BEEF SOUP

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP

* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

NAPA, Calif., March 28, 2008 – Organic Valley was selected as a winning product in the “Pasture Butter” category for both foodservice and retail. Organic Valley’s Butter, Pasture product won the Superior Gold Medal. The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Organic Valley for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

Author: Karen Sessions

I’m tired of the lies in the health and fitness industry.

Over half the population is on a diet or actively exercising, yet over three quarters of the population is overweight.

Why has being overweight accelerated into obesity? Why is obesity now a disease? Why is it that the more people diet and exercise the fatter and more unhealthy they become?

What is going on? What is missing from the equation that you are NOT being told?

What diet, nutrition, and exercise advice are you following? Is it effective?

Did your last “fitness program”:

Drain your energy

Starve you Stress you out

Depress you

Cause binges

Cause a loss of strength

Create weight gain when you completed it

If you answered “yes” to any of the above…

Surprise! You’re not alone!

You see, it’s not what you are doing wrong it’s what you are not being told about how to lose fat and how to keep fat off.

Sure, there are external factors that affect our weight such as:

In activity

Long work hours

Eating out frequently

Consuming larger portions

But these are the easy dilemmas to correct.

What I like to uncover are the issues that are NOT being told.

What are some hidden factors that contribute to accelerated fat gain?

Would it surprise you to know that those beautifully packed meals in boxes labeled “healthy,” or “low-fat,” or “carb-free,” etc. actually contribute to weight gain?

Would you find it shocking that cutting and/or eliminating fat from your diet will increase weight gain?

Would you be stunned that elements you may not even be aware of cause weight gain, and further more those elements are not even being mentioned to you?

I’m telling you right now you don’t have to be a victim of weight loss any more.

You can have the truth about weight loss and how to permanently keep it off without starving yourself, without cutting the fat out your food so it’s like eating wood, without cutting the carbs and feeling light-headed, without eating popular weight-loss clinic’s boxed foods, etc.

You can have that freedom you always wanted.

You can have your control back.

You can eat real food, carbs, and fat and still lose weight!

What I can teach you is what foods to eat, when to eat them, and how to group them so you can have that fat-loss advantage.

NAPA, Calif., March 11, 2008

Chincoteague Seafood Co. was selected as a winning product in the “Soups Chowders and Bisques” category  for both foodservice and retail. Superior Gold Medal was awarded to “New England Clam Chowder, Manhattan Clam Chowder, Corn Chowder, Vegetable Crab Soup, Cream of Crab Soup, Lobster Bisque, Shrimp Bisque, Clam Bisque and Oyster Stew”. The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Chincoteague Seafood Co. for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

Author: Kara Kelso

Need to throw together a meal, but don’t have much in the house? Here’s a few recipes which require only 3 ingredients or less! Be sure to see our website for more crockpot recipes.

BARBECUE PORK SANDWICHES
1 pork roast
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water
Just throw in crockpot on high for about 6 hrs. or low for about 10 hrs. When it’s done, just remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc.

CHEESY CROCKPOT CHICKEN I
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup

Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.

CROCKPOT AZTEC BLACK BEANS
1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)

-Rinse black beans, removing any stones or foreign objects. Cover with water, soak all night. -Drain beans and place in cp with salsa. Add enough water to just cover beans. Cover and cook on low 8-10 hours.

These crockpot recipes only include three ingredients, but you can always add more to them if you’d like. Since they are basic, you can use other items you have on hand to give them a different flavor, or even create different dishes.

Author: Clara Mckenzie

These chicken salad recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some chicken salad recipes :

>>Walnut Chicken Salad

~1 can premium white chunk chicken — drained (12 1/2-ounce)

~2 granny smith apples — cored, peeled and diced

~1/2 cup walnuts — roughly chopped

~2 tablespoons mayonnaise or reduced-fat mayonnaise

~2 stalks celery — washed, trimmed and diced, up to 3

1.Combine all ingredients; toss to combine. Presentation: Serve as a main dish salad or as a sandwich on a flaky croissant with alfalfa sprouts, Swiss cheese and tomato.

>>Confetti Chicken Salad

~1/4 c fresh lime juice

~3 TB olive oil

~1 clove garlic crushed

~1 ts chili powder

~1/4 ts salt

~2 c chicken cooked and cubed

~1 red bell pepper cut into thin strips

~1/3 c green onions sliced

~2 TB fresh cilantro or parsley, chopped

~2 jalapeno peppers stemmed seeded, min

~3 c cooked rice cooled

~2 avocados seed, peel, cut in chu

Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers.

Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.

Yield: 4-6 servings

>>Cajun Chicken Salad

~ 2 c Cooked chicken, chunked

~ 1 tb Lemon juice

~ 1 t Cayenne pepper

~ 1 t Garlic powder

~ 1/2 t White pepper

~ 1 t Dried basil

~ 1/4 t Dried thyme leaves

~ 2 c Iceberg lettuce, torn into 1-inch pieces

~ 1 c Romaine lettuce, torn into 1-inch pieces

~ 1 md Green pepper, chopped

~ 1 c Mushrooms, sliced

~ 1 c Cauliflower flowerets

~ 1 c Grated carrots

~ 1/2 c Sunflower seeds

Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour. Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.