Can't Wait!!!

Today I am so excited! I have an opportunity to cook with some amazing Fort Worth chefs! I Don't know who I will get to cook with but here are a few of there names. Grady Spears, Lou Lambert,Lanny Lancarte and Terry Chandler. Wish me luck! I will try to post some pictures after I get back.

Korean BBQ Marinade

1 Cup brown sugar

1 Cup Soy sauce

1/4 Cup Mirin

1 Small onion diced finely

2 TSP dark sesame oil

Short Ribs

2 Green onions cut on the bias ( garnish)

Combine browns sugar,soy,mirin onion and sesame oil into a large zip lock bag. Shack to combine. Add ribs and allow at least 4 hours to 25 hours to marinate. Be careful not to over cook the ribs.

Grill and garnish with green onions.

Serving Suggestions: Serve with Wasabi mashed potatoes

Fudge Cookies

1 Stick of Butter
4Tbs Cocoa
1/2 Cup of Milk
2 Cups Sugar

Add all of the above ingredients into a sauce pan over medium heat. Mix until well incorporated. Heat to a simmer. Remove from heat and add the following.

1/2 Cup chopped nuts
1/2 Cup Crunchy Peanut Butter
3 Cups Quick cooking oatmeal
1 teaspoon vanilla
1/2 teaspoon salt.

Mix Well.

Drop mixture by the spoonful on wax or parchment paper.

Let Cool Completely.



Enjoy!!!


This Recipe was originated by my grandmother Roberta Van Nest.
As kids we love the help her make these and when she wasn't look eat a spoonful. :)

Jalapeno Pesto

1/4 cup or garlic about 1 head
1 cup Parmesan cheese
1 1/2 cup glazed almonds
1 cup fresh cilantro
6 jalapenos, roasted, seeded and diced
1 cup canola oil
1 teaspoon of salt.

Place garlic, Parmesan and almonds into food processor and puree. Add jalapenos and cilantro and puree until smooth. With the motor running slowly add oil. Then add salt to taste.

This is great on hamburgers,hot dogs and sandwiches.

Grady's Peanut Butter Trifle

1 8 inch round chocolate cake, cubed

1 large package of Reese peanut butter cups, foils removed

16 oz. tub Cool Whip

1 Cup of Glazed Pecans

1 18 oz. jar of peanut butter

In a glass trifle dish or a glass bowl begin to layer half of the cake, then half of the peanut butter, half of the cool whip,reeses peanut butter cups and pecans. Repeat with the remaining ingredients. Refrigerate for at least on hour prior to serving. These may be done in wine glasses for individual serving.

Honey Lime Glaze Chicken

2 limes, zest & Juice
2 Tbsp Honey
3 Tbsp Butter Melted
3 Tbsp minced CilantroWhole chicken or split breast skin on
Salt tt
Pepper tt
Garlic power tt
Preheat Oven to 350
In a bowl whisk together lime juice and zest with honey, melted butter and cilantro. Season chicken with salt,pepper and garlic powder. Brush some of the mixture over the chicken. Place in oven. Bast the chicken ever 10 min. until chicken is done.

Sweet N Spicy Grape Salsa

2 Cups Red Seedless grapes(washed and cut in half
2 Tsp. Minced Cilantro
1 Jalapeno Pepper (roasted & finely minced
11/2 Tsp. Balsamic Vinegar
1 Pinch of Kosher Salt
In a medium bowl add grapes, cilantro and minced jalapeno and mix. Add balsamic vinegar and salt to taste. Refrigerate at least 30 minutes before serving. Serve with your favorite tortilla or pita chips.