Results tagged “dinner” from iVillage - Secret Sauce
The Secret Sauce is very happy to introduce chef Jon Ashton to the blog. Jon breathes life into his cooking by infusing quick wit with culinary knowledge. Jon makes cooking synonymous with living life well. He'll turn you on to cooking without your realization and make you fall in love with Jon, food and life!
Jon says, "I particularly love this recipe because of the wonderful memory this recipe evokes. My daughter Mei picked the thyme from her own little herb garden, and we made the recipe together. She may be only 18 months old, but to see her enjoy the activity means the world to a first time dad. I think adding fresh herbs like thyme is a quick way to transform meals. Not only does it help with adding flavor, it allows me to cut back on flavor-enhancing ingredients like salt, fat and sugar. Take some thyme (pun intended!) to cook with thyme!"View the recipe below and scroll down to find a printable version!
Thyme Grilled Cod
Ingredients:
Procedure:
- 1 stick unsalted butter, room temperature
- 2 teaspoon lime zest
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 4 1-inch-thick Cod or sea bass fillets
- 4 lemon slices
- Preheat your grill to Medium High Heat.
- Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
- Season butter to taste with salt and pepper.
- Cut four 15×12-inch pieces of heavy-duty foil.
- Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
- Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
- Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
- Place foil packets, seam side up, on grid over medium coals.
- Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
- Plate and serve with a lemon slice.
Click here to print this recipe!
About the Chef:
Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.
In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.
Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the "TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show "The Daily Buzz", seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.
No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.
Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.
You can learn more about chef Jon Ashton on his website: jonashton.com.
The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
The Secret Sauce welcomes chef Rachel Allen to the blog, where she will share her recipes for a traditional Irish meal for St. Patrick's Day.
This recipe is for homemade pork sausages, to be served with colcannon and apple sauce.
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
March 14, 2008
The Secret Sauce welcomes chef Rachel Allen to the blog, where she will share her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This traditional Halloween time Irish mashed potato and cabbage dish is delicious, perfect winter food. I love this with the Pork Chops with Caramelised Apples, or the Homemade Pork Sausages and Apple Sauce."
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
The Secret Sauce welcomes chef Rachel Allen to the blog, where she shares her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This apple sauce is to be served with roast duck, pork or goose. Keeps for a few days, freezes too!"
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
December 21, 2007
The Scottos of Manhattan's Fresco by Scotto and Fresco on the Go are sharing their favorite simple recipes for a delicious Christmas Eve dinner: Cheese Lasagna, Zuppa di Pesce, and Nutella Mousse Parfait.
Their three-course holiday meal includes a creamy cheese lasagna, combining layers of Ricotta, Mozzarella, Parmigiano Reggiano with a homemade tomato sauce, a zuppa di pesce with shrimp, clams, mussels, codfish and calamari in a lightly spiced tomato white wine broth with Cannellini beans, and finishes with a scrumptious Nutella mousse parfait—a chocolate hazelnut mousse layered with whipped mascarpone cream.
Have a happy holiday with these dishes from the Scotto family! Here's how:
Procedure: Cheese Lasagna
- To make the lasagna: Mix ¾ of the mozzarella, 1 cup of the Parmigiano Reggiano, and the ricotta in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock in cold water.
- Preheat the oven to 350°F. Pour 1 cup of the hot tomato sauce in the bottom of an 8x12-inch baking pan. Place a pasta sheet over the layer of sauce, cutting the sheet to fit if necessary.
- Spread ⅓ of the cheese mixture over the pasta. Add some of the sauce and sprinkle with the remaining ¼ of the mozzarella and Parmesan. Repeat the layers of sauce, pasta, and cheese, two more times.
- Spread the remaining cup of tomato sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the sauce.
- Bake the lasagna for 1 hour or until the top is golden.
- To make the sauce: In a large saucepan over medium heat, heat the olive oil. Add the garlic and onions, and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown.
- Increase the heat to medium-high, add the tomatoes, red pepper flakes, and salt and pepper, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Stir in the fresh basil.
Makes 6 servings.
Procedure: Zuppa di Pesce
- In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel, and tomatoes in 2 tablespoons of the olive oil. Add the red pepper and oregano.
- Deglaze the pan with the white wine and reduce to half over medium heat. Add the clam juice and cook over medium to low heat for 15 to 25 minutes. Season with salt and pepper.
- In a large sauté pan over low heat, sauté the garlic in the remaining olive oil for 2 minutes, or until golden brown. Pan-sear the fish and seafood at the same time and sauté for 2 minutes until golden brown on each side. Add the sauce and beans, and cook for about 15 minutes over low heat. Add extra clam juice if necessary if it seems too dense.
- Garnish with diced red and yellow tomatoes, cannellini beans and basil.
Makes 6 servings.
Procedure: Nutella Mousse Parfait
- For the Mousse: Whip Nutella and mascarpone until smooth.
- In a separate bowl, whip cream and Frangelico till stiff peaks form.
- Fold cream into Nutella mixture and pour into dessert cups.
- Cover with plastic wrap and chill overnight.
- For the Mascarpone: Whip until stiff.
- Starting with the chocolate pudding, alternate layers of pudding and mascarpone cream, finishing on top with mascarpone.
- Garnish with chocolate shavings.
Bonus Recipe:
Procedure: Struffoli with Honey
- Beat eggs, salt and rye with a wooden spoon.
- Make a well of flour on a pastry board. Add egg mixture and knead dough until all of the egg mixture is absorbed.
- Cover dough and let stand for 20 minutes.
- Take a piece of dough and roll out to a cylinder about the thickness of a pencil. Cut off small pieces and deep fry.
- After all the frying is done: In a large pot, heat 4 cups of honey with the juice of 1 lemon and 1 cup of chopped walnuts.
- Pour melted honey over Struffoli and stir to coat.
Makes 12 to 15 servings.
 | Struffoli are an Italian specialty typically served at Christmas and Easter. |
More on The Scottos:
Visit The Scottos on the web @ frescobyscotto.com.
Scotto Secret Sauce Rewind:
- Bread and Ricotta Dumplings with Genovese Sauce
- Video: Watch the Scottos prepare this dish on TODAY
- Buttermilk Panna Cotta with Fresh Spring Berries
- Spring Salad & Warm Goat's Cheese Crostini
- Pistachio Crusted Sea Bass with Salsa Verde & Roasted Artichokes
- Video: Watch the Scotto's trip to Italy on TODAY
