Cooking and Chef Recipes
Kevin Fonzo Shows How to Stuff a Chicken (or Turkey) Leg on The Daily Chew
On this week's edition of The Daily Chew, Kevin Fonzo, chef and owner of K restaurant in College Park, makes his family recipe for stuffing. Then, instead of putting it inside a whole bird, he debones just the leg and ties the stuffing inside. It's a great alternative for small Thanksgiving dinners.
See the recipe on the jump:
Creamy Swiss Chard Gratin from the Divas of Dish
Turkey day is upon us, and while divas stick with the basics like Aunt Glo's stuffing and Polly's pecan pie, we love adding a new twist to the holiday buffet. 'Tis the Florida season for greens to flourish, and Swiss chard is one of our favorites – a super-model beauty with rich, dark greens leaves and the rainbow of reds, purples, and yellows in its stalks and veins.
Swiss chard is nutritious and full of fiber, and for our holiday buffets, we want a touch of indulgence, so this side dish adds butter, cream and cheese. What's not to love?
Kathleen Blake of the Rusty Spoon Prepares Roasted Quail with Beet Puree on The Daily Chew
This week's edition of The Daily Chew features Kathleen Blake of the Rusty Spoon in downtown Orlando preparing quail under a brick served with beet puree (the quail, not the brick). Watch the video above and then find the roasted quail recipe at icFlorida.com.
Pecan Crusted Fluke from Soco Restaurant
On this episode of The Daily Chew, Greg Richie, executive chef/partner of Soco Restaurant in downtown Orlando's Thornton Park District, demonstrates the pecan-crusted fluke that he features at the Southern contemporary themed restaurant. If you'd like to give it a try yourself, here's a link to the recipe on icFlorida.com.
White Beans Provencal
Straight from the can, it's hard to make the case for the humble bean. But add a bit of this, a lot of that, and suddenly an economical bean dish is a deliciously trendy one-pot wonder.
White Beans Provencal, with the flavor-rich base of a classic mirepoix (onion, celery and carrots), herbs of Provence, fresh rosemary, thyme, garlic and white wine, is the perfect side, main course, or fabulously healthy lunch. Serve with roasted lamb, meaty cuts of lemon-and-oregano-marinated swordfish, or simply with love.
Divas of Dish
After creating countless thank-you feasts for their children’s elementary school teachers, Anne-Marie Hodges and Pam Brandon began compiling recipes and tips, and created their cookbook in 2004, Culinary Confessions of the PTA Divas: Stylish Recipes and Saucy Secrets for the Everyday Gourmet was born in 2004. Along with delicious recipes, the book is a tale of food and friendship that began with a grass-roots crusade to uplift the status of dedicated teachers at Hillcrest Elementary in downtown Orlando.
Since the debut of the cookbook, Anne-Marie has married and moved to Phoenix (now Anne-Marie Denicole), and Pam, a resident of Winter Park, has written two cookbooks for Disney Publishing (Delicious Disney and Delicious Disney Desserts) and has a third Disney cookbook that will be in bookstores in 2010.
What is a Flog?
A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.