Hosted by Margaret McSweeney
Margaret McSweeney in her kitchen each week for some Kitchen Chat. You’ll not only hear great cooking tips from chefs but you’ll also learn the recipe for a great life with experts at Margaret’s table. Savor all that your day has to offer with the inspiration and insight from Kitchen Chat. Everything always happens in the kitchen!
You are cordially invited to visit me in my new kitchen at www.kitchenchat.info for delicious recipes and delightful kitchen chats. I hope to see you soon. Savor the day! Margaret
Are you ready to create a vital and bold flavor profile with the produce? Chef Rick Bayless, a Maestro of Mexican Cuisine, provides tips, techniques and recipes from his latest cookbook More Mexican Everyday that will delight your palate. Chef Bayless is an award winning chef, restaurateur, entrepreneur, cookbook author and philanthropist. Over the past decade, his Frontera Farmer Foundation has funded over $1.5 million in grants to help small midwestern family farms bring delicious produce to the marketplace. Chef Bayless is a Renaissance man and chef who savors the authentic flavors of Mexico and shares his expertise and passion with the home cook.
Chef Rick Bayless shares great tips about produce from the farmers market and the grocery store:
Spicy, Garlicky, Grilled Cauliflower (Steaks) with Browned Butter, Toasted Nuts and Tequila Raisins Serves 4.
Recipe compliments of Chef Rick Bayless and Macy’s Culinary Council. This recipe can be found pages 319-320 in More Mexican Everyday by Rick Bayless, Copyright 2015 by Rick Bayless and Deann Groen Bayless. W.W. Norton & Company, Inc.
Trim away any of the cauliflower’s stem that protrudes beyond the head, then set the cauliflower head (stem-side down) on your cutting board and cut it into “steaks.” With a large knife, trim off a half inch or so from both the right and left side of the head (this gives you two flat sides; save trimmings to sprinkle on a salad), then cut what remains into 1-inch thick slabs. Or, cut the cauliflower into 2-inch chunks. Arrange the cauliflower on a large plate in a single layer, cover with plastic and microwave at 100% until crisp-tender, about 5 minutes. Uncover, season with a little salt and let cool.
Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with white ash and the fire is quite hot.
While the grill is heating, in a small, microwave-safe bowl combine the raisins and tequila (or juice). Cover and microwave at 100% for 30 seconds. Without uncovering, let cool to room temperature. Scoop the raisins into a food processor and pulse a few times until roughly chopped. Add the peanuts (or pumpkin seeds) and continue to pulse, 6 or 8 times, until roughly chopped. Transfer the mixture to a bowl.
Melt the butter in a small (1 to 2-quart) saucepan over medium heat. Cook, swirling the pan regularly for a couple of minutes, until the butter is golden brown. Add the garlic and store for a minute, then pour into the bowl with the raisin/nut mixture. Store in the hot sauce, black pepper, 3 tablespoons water and, if you’re not using salted butter, a little salt.
Liberally brush the cauliflower on both sides with the buttery part of the mixture (leave the solids in the bowl), sprinkle with salt and grill until warmed through and richly marked by the grill grates, about 4 to 5 minutes per side. Remove to warm dinner plates. Rewarm the buttery mixture, stir in the chopped cilantro or parsley and spoon over the cauliflower steaks. Sprinkle with cheese and your cauliflower “steaks” are ready.
Savor the Day!
As host of Kitchen Chat on Webtalkradio.net, Margaret McSweeney believes that you’re never too old to learn something new – even how to cook. Margaret, a middle-aged mom, lives in the Chicago suburbs with her husband, David and their two teenage daughters. She is a former vice president in corporate finance at a New York City bank, a published author and an internet radio show host.
After earning a Master’s Degree in International Business, Margaret moved to Manhattan where she worked near Wall Street for seven years. She found true love in the Big Apple and married David. After the birth of their oldest daughter in New York City, the new family moved to the Chicago suburbs where their second daughter was born over a year later.
People always say that you ultimately end up doing what you loved to do in third grade. For Margaret, that included writing and talking. For several years, she wrote a neighborhood column for Daily Herald, the largest paper in the Chicago suburbs. She is a published author of three inspirational books with two more scheduled for release in 2011 and 2012. In addition, she writes freelance articles for the ezine www.makeitbetter.net With an appetite to taste the fullness of life, Margaret dishes on topics with guests about food, family, fitness and finances on her internet radio show, Kitchen Chat.
Margaret has a heart for charity and serves on the Leadership Advisory Board for WINGS (Women in Need Growing Stronger). All proceeds from the Pearl Girls™ book goes in full to help fund a safe house in the Chicago suburbs for WINGS and to build wells for school children in Uganda through Hands of Hope www.handsofhopeonline.org