MEET "STEPH AND THE CHEFS" AUGUST 6TH!

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Monday, August 6th at 10 A.M.

Come check out the behind-the-scenes:

On Monday, August 6th Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Monday, August 6th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

Grilled Ceaser Salad and Garlic Crostini laced with Parmesan Ribbons

At first, I was put off by grilling the lettuce; but Chef proved me wrong! The quick heat on the grill makes this Roman treat packed with ceaser flavor and the romaine even stays crunchy...so important! Loved it! -Stephanie



What you will need:

4 ea Romaine heads, washed and cleaned, outer leaves removed, stems cut, but, not all the way, leave enough on to keep it together.

2 oz Olive oil
1 oz Garlic, minced
To taste S & P
4 oz Caesar dressing
¼ oz Parmesan ribbons, made with potato peeler, a la minute
Touch pepper, for garnish on plate

How to get cooking:

Brush romaine spears with o. oil/garlic mix
Grill on small grill, until slightly wilted
Place one on plate the other on top at a 90-degree angle holding it together with
a tsp of Caesar dressing,(squeeze bottle)
In zigzag lines put more on top of other spear

The Crostini...mmm:

French bread, sliced on the bias and kept out overnight
On low fire, sauté the bread until golden brown on both sides
While still warm season with S & P and garlic (dry) reserve for service

Wrappin' it up with Veggies

"This one is delicious and nutritious for the summer. Extra Cheese for me please!"
-Stephanie

4 oz Sweet onions, julienne

4 oz Button mushrooms, julienne

1 oz Ginger, grated

1 oz Lettuce, shredded

4 ea. Tomatoes, sliced

4 oz Sprouts, alfalfa

3 ½ oz Dill havarti, sliced thin

1 oz Balsamic syrup (glaze)

1 T Peanut Oil

1 EA. Whole Wheat Wrap

PROCEDURE


- Heat sauté pan with the oil

- When hot add onions and sauté for 2 minutes

- Add ginger and caramelize onions thoroughly

- Add mushrooms and toss for 2 minutes

- Deglaze with a T of H2O

- Reserve for service

- Season with S & P

TO ASSEMBLE


- Lay out wrap so it is flat

- Line wrap with balsamic glaze

- Place on first the onion and mushroom mix

- Then dill havarti, then the lettuce, tomato, sprouts

- Add a small amount more of the balsamic

- Wrap tightly, cut in half on bias and serve with chips and a pickle

Polenta Fries with Cilantro Ketchup

These polenta fries are a great addition to any sandwich. If there was a such thing as gourmet french fries..these are it!
-Stephanie



FOR THE FRIES:

24 oz Polenta
3 qt Milk
4 ½ c Parmesan, grated
1 Lb. Whole Butter
To taste S & P

PROCEDURE
- In tilt kettle, bring butter, water, & milk to a boil , on med. heat for it will overflow quickly, keep an eye on it
- With whip, when it begins to boil add cheese and polenta slowly(should be mixed ahead of time)whipping constantly to prevent lumps,
- When all incorporated let cook until it is no longer grainy
- Do not turn off when cooked, season, taste re-season, should be over seasoned slightly, for the fridge will steal some flavor away
- Keep hot and pour onto parchment paper lined half sheet tray, smooth out with a rubber spatula, quickly, for it will firm up fast
- Chill in walk-in
- Pop out on cutting board and cut to desired shape and size
- Put in ½ hotel pen and line each layer with parchment paper, reserve for service
- Dust in flour and fry at 350 degrees, serve immediately

CILANTRO KETCHUP

48 oz Ketchup
24 oz Cilantro, finely minced
6 ea. Jalapenos, stemmed, seeded and finely minced

Come one! Come all! Meet Steph and the Chefs!

On Monday, July 16th Steph and the Chefs have a taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchen's on the Square downtown on Monday, July 16th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and a sample of the New South Cafe's cuisine!

BBQ-Ranch Chicken Burger (aired July 9th)

BBQ/RANCH CHICKEN BURGER W/ COLBY CHEDDAR CHEESE

72 oz Chicken, rough chop and pureed in robocope with the rest of ingredients
5 oz BBQ sauce
5 oz Ranch dressing
16 oz Red onion, sm. dice
6 oz Garlic, minced
18 oz Panko
To taste S & P

PROCEDURE
- Sauté onions and garlic and let cool
- In bowl, add all ingredients and mix with hands first, then put in robocope and puree
- Make a small patty and taste
- Re-season if needed (S & P)
- Weigh out to 6 oz. Portions and line each with deli paper
- Reserve for service

Asian Scented Yellow Fin Tuna Burger-YUM!

Tuna Burger with Red Onion Pineapple Sweet Wasabi Mayo
(Aired July 2nd)
72 oz Tuna, hand diced, medium size
18 oz Red onion, sm. Diced
12 oz Ginger, grated
9 oz Sweet soy
9 oz Mayo
9 oz Panko
9 oz Green onions, minced
3 oz Sesame seeds
2 oz Sesame oil
2 oz Lemon juice
1 ring Pineapple, fresh, cut in half, grilled on flattop, seasoned them first
To taste S & P

PROCEDURE

- Sauté red onion and ginger and cool
- Add all ingredients in a lg. Mixing bowl and fold together with a rubber
Spatula thoroughly
- Taste and re-season
- Weigh out to 6 oz portions lined with deli paper
- Reserve for service


WASABI MAYO
2½ oz Wasabi powder
6 oz Honey
1 oz Water
16 oz Mayo
To taste S & P

PROCEDURE
- In a mixing bowl, add the wasabi powder, honey and water and mix with a whip until smooth
-Add mayo and whip until smooth, taste season, taste and re-season