Power Chicks & Lemon Chicken

Photo taken by Lisa Visbeen Lehmann of Studio Jewel

Brainstorm Party

Sometimes you need a little extra IQ.  A shot of cool, quick inspiration.  A few of the best peops in your corner. 

Since The Tender Palate is a budding business, I can use as many healthy brain cells as I can get.  So I brushed off my rusty entertaining skills, dished up a light supper for a few new power chick friends and “experimented” on them with a totally gluten- and dairy-free menu.  These fun and generous women agreed to help me jump-start a couple of ideas, so I made a variety of dishes that were fairly well-practiced.  I use the word “experiment”, because I’m always curious to see how the palates of people without food allergies react to alternative ingredients.  

We met at one of my favorite event venues, the historic The Leonard at Logan House.  A couple of bottles of Natura Organic Wine added just a teensy-weensy bit of creativity as well.  Both the cabernet sauvignon and the gewürztraminer got rave reviews.  I usually prefer red, but that evening, I tried the white and stuck with it.  I loved the Gewurztraminer’s unusual and pleasant mix of dry and sweet.  I could even taste the promised hint of jasmine.  I think it is my new favorite white (and “gewürztraminer” is really fun to say.)  The cabernet drinkers were especially happy when alternating bites of chocolate truffle with sips of the deep, toasty red.  

The "No Men" Menu

Although no men  were invited to this particular party (next time I'll do an ALL MEN Menu), I threw a bone to equality by serving the same number of dessert items as savory-type dishes.  Because when it comes to chocolate . . . baby, there ain’t no glass ceiling. 

My unsuspecting power chicks were not aware, however, that many of the yummy ingredients in each dish were also power foods.  Here’s the menu plus a little of the moxie behind it. 

Recipe: Cilantro-Lemon Chicken Strips (RECIPE COMING SOON)

*cilantro is purported to be anti-bacterial, there are theories that it can attach to and remove heavy metals from the body (like mercury), and is thought to also balance blood sugar.

Recipe:  Grown-Up Chili

*Lycopene is an anti-oxidant that is thought to reduce the incidence of cancer.  The lycopene in tomatoes is activated best when cooked.

Recipe:  Ina Garten’s Grapefruit/Avocado Salad
               (I also added blanched asparagus to the dish)

               Link to Ina's original recipe

*Adding more lycopene to the dinner is the wonderful and sweet red grapefruit.  A healthy fat, like the avocado in this salad, is the lycopene activator for the grapefruit.  And with the Dijon vinaigrette, the two taste incredible together. 

*Asparagus is high in folate (6 spears contain almost ½ the recommended daily intake), Vitamin C, potassium and antioxidants.  The dijon vinagrette liked the asparagus, too.

Recipe:  Almond Cognac Truffles (RECIPE COMING SOON)

Recipe:  Simply Coconut Chocolate Truffles 

Recipe:  Candied Orange Peels

*Chocolate (particularly dark, minimally processed chocolate) contains flavanols and oleic acid both thought to have healthy effects on your heart.

Natura Organic Gewurztraminer 2010

Natura Organic Cabernet Sauvignon 2009

*Red wine is also full of heart-healthy flavanoids.  Of course, doctor’s orders, moderation and other such laws of your own personal health trump any information given here. 

My Warmest Thanks 

As suspected, it turned out to be a really great evening with great conversation.  If you have an idea that needs some kicking around, try throwing a brainstorm party – and drop me a note to tell me how it went!

Warmest thanks to my power chicks for the evening: 

Kelly Jansens Boos of Green Dog Pet Accessories   & Black Dog Productions, LLC 

Jennifer Phillips Wilson of Grand Development Associates, LLC.

Lisa Visbeen Lehmann of Studio Jewel  

Thanks again to Dave Russo of G.B. Russo & Son for recommending these great wines.

Recipe: Grown-Up Chili (w/ dairy-free chocolate)

The wonderful thing about chili, is that it is easy to make allergen-free.  Of course, most chili recipes do not contain nuts or gluten anyway, and the dairy is usually "on top", so you can choose to leave it off.  But with most chili recipes, you still miss that taste and texture of dairy - to either compliment the spice or to simply make you happy.

So, if you cannot consume dairy products, have I got a recipe for you.  There is no cheese required, and these flavors will demand that you leave it off.

This recipe has a mix of French and Mexican flavors, with a sauce that compels you to lick your bowl.  I call this "grown-up" chili, because this is not your kids' chili (not your normal kid, anyway).  With this blend of flavors and a 1/2 bottle of red wine, it's for adults only.

Grown Up Chili Recipe

Prep Time:  30-45 minutes

Cook Time:  1.5 hours

Serves:  8 hungry people (and 10 not-so-hungry people)

Gather the Ingredients

3 lbs Ground Beef (organic & grassfed if you can!)

1 TBS of Sea Salt (plus a few extra pinches as you go)

½ tsp. ground cinnamon

3 tsp. ground cumin (1 and 2)

2 tsp. ground coriander (1 and 1)

4 TBS chili powder (2 and 2)

½ c. extra virgin olive oil

2 large yellow or white onions (chopped well)

6 cloves garlic (smashed and finely minced)

4 fresh serrano chile peppers, finely chopped with seeds (no stems) OR (6 – 8 frozen serrano) - if you want a milder chili, remove the seeds from the peppers and use only the pepper flesh (throw seeds away).

4 mulatto chile peppers, soaked for one hour and chopped finely (can also use soaked ancho chiles) - include 1/2 of the seeds (no stems).  If you like it hot, keep all of the seeds in.

1/2 c. organic tomato paste

2 tsp. dried oregano (or 2 TBS of fresh oregano, finely chopped)

½ bottle of dry, full-bodied red wine (cabernet or an equivalently full bodied “good” red table wine)

1 quart organic chicken broth

2 - 14 oz. cans of diced tomatoes

3 - 12 oz. cans of black beans

6 oz. dairy-free, bittersweet chocolate, chopped into large chunks

Season the Beef

Place the ground beef into a large bowl and season generously with sea salt (about 1 T. salt).  Then continue seasoning with:

1/2 tsp of cinnamon

1 tsp of coriander

1 tsp of cumin

2 TBS of chili powder

Mix well.

Brown the Beef

Prepare a 13x9 inch pan by lining it with a paper towel.  Set aside.

In a large cast iron pot, Doufeu (my favorite pot, bar none) or stew pot, cover the bottom of the pan with olive oil (3 TBS to 1/4 cup).  When the oil is hot, add the ground beef in a layer that is about 1 inch thick (don't crowd or clump so it browns evenly).  Resist the temptation to stir the beef.  Let it brown - when the blood starts to rise on the beef, turn each piece over and brown the other side.  Once browned / carmelized, removed the beef from the pan, and place it in the prepared 13x9 inch pan.  Set aside.

Layer the Flavors

Add the onions right into the juices in the pan.  Saute until they start to get soft.  Add a pinch of sea salt, then add the garlic and saute until you smell that yummy garlic aroma.  Throw in the serrano and ancho chile peppers.  Saute for about 2 minutes.  Stir in the tomato paste.  Then add the remaining spices:

1 T. of chili powder

2 tsp cumin

1 tsp coriander

2 tsp oregano

Stir to incorporate the spices, then stir in the diced tomatoes. 

Add the Grown Up Stuff & Simmer

Now add the meat back into the pan, and stir to incorporate everything really well.  Let the meat get used to its new spicey friends, then pour in the red wine - all of it.  Stir it well, then add the chicken stock and incorporate that juicy goodness.  If your chicken stock is unsalted, another pinch of salt here might be a good idea.  Cover and simmer for 45 minutes to 1 hour. 

In the meantime, drain the black beans and rinse them well to get the “gas out”.  Simmer for another ½ hour. 

Top it Off with a Secret Weapon

Stir in the chopped chocolate.  Stir until it melts brilliantly, then serve immediately and enjoy the beans out of it. 

(Please note: if you make this recipe a day or two ahead of time, its best to wait to add the chocolate until you reheat it.)

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Other toppers....if you must....

In my opinion, this chili needs nothing else (except a glass of red wine).  But if you would like a little more flavor, chooped cilantro is a nice garnish.  And if you make it really hot and you are not alergic to soy, a dairy alternative could be a dollup of tofutti (a soy-based cream cheese).  Its a bit heavy, so dollup lightly. 

This recipe can be made a day or two ahead, stored in the refrigerator, and reheated in the cast iron pan.

A Surprise Gluten- and Dairy- Free Party

Chef Tommy Fitzgerald after he revealed his secret Tender agendaThis past Saturday night I went to a surprise birthday party for a couple of super guys and great friends. 

There was also a nice surprise for me, however, when the chef prepared a meal that was nearly entirely gluten- and dairy-free. 

You see, usually, my party protocol includes appropriate primping and then some frozen Applegate Farms lunch meat thrown into my purse.  Usually, at a party, and after I've circulated and socialized ... and after my knees get weak ... but before I feel that alien invasion called low blood sugar, I find a quiet corner in which to hide (a.k.a.) my car or the nearest bathroom).  I then peel open the pack of meat and stuff my face with a few of the unfrozen slices before going back out and resocializing like a human.  Once all proteined-up, I usually pretend that I'm not at all jealous of the party-goers' oohs and ahhs as they sample the tastiness of the table.  I ignore their glazed over eyes as they take that first bite of that cheesy, buttery, puffy thing or that chocolately chewy brownie concoction (my favorite food).  And when I get home, I pretend that it is perfectly heatlhy to eat a fairly full meal at midnight -- because I'm hungry as heck.  And then further tell myself that its really not such a big deal (and in the light of world peace, devastating disease, and people with real hunger, it really isn't a big deal at all.  I'm seriously quite content with these small problems).

And I usually forget to take the left over lunch meat out of my purse when I get home. 

But Saturday night was different and fun.  Because of my "new best friend" Tommy Fitzgerald, I had a full plate.  I licked that plate clean.  I went back for seconds.  I had such an abundance of mexican food that I had to leave a little behind; I just couldn't possibly take another bite.  The salsas were incredible, the chicken was so juicy and tasty that I raided the party refrigerator later in the evening for more.  That was a nice surprise indeed.

 

So my biggest thanks and a big shout out to Tommy -- and to The Leonard at Logan House for taking care of their Tender Foodie for the evening.  It was so nice to be able to relax, not worry and just enjoy some great food and great people.

And a big happy birthday to John and Bill.  You are surrounded by so many folks who love you (because you are so darn loveable).  May your years be filled wtih great happiness, joy, health and many more years of fun in the great out-of-doors.  Keep feeding me like this and you might actually get me out camping.

Tommy Fitzgerald owns Cafe Stella in Grand Rapids, MI, is a favorite chef at The Leonard at Logan House, and caters all kinds of events.  Take a trip to his web site for more info.

The Leonard at Logan House is an historic bed and breakfast that specializes in peronal or business stay, weddings and events, corporate events, meetings, parties and more.

These guys know how to throw a great and memorable party.

15% Gluten-free Expo in Chicago - 2/21/2011 only!

 

Get 15% off the Gluten & Allergen Free Expo Tickets today only. Promo code PRESIDENTSDAY

New Food Allergy Clinic to Open in New England

Peanut allergies are on the rise, and New England doctors are beginning to respond with new treatments.  A local paper "TheHour.com" ran a story on this on Feb. 13 (excerpt below). 

The New England Food Allergy Treatment Center, located in West Hartford, has initiated a new, investigational treatment that may desensitize patients with peanut allergy with the hope that if an allergic individual were to eat something with peanuts they would much less likely experience an allergic reaction. Partners Dr. Mitchell Lester of Westport and Dr. Joseph Sproviero of Easton also have practices in Fairfield county.

"We are providing a unique opportunity for the majority of peanut allergic patients to receive an investigational treatment that has been rooted in previous clinical studies," said Jeffrey M. Factor MD, Medical Director of the New England Food Allergy Treatment Center.

"The research we are conducting will hopefully result in substantial improvement in the quality of life of many peanut allergic patients."

Read this full story at:  http://www.thehour.com/story/499353

Another clinic is also opening a pediatric center in Brisbane Australia:  http://www.couriermail.com.au/ipad/new-clinic-will-react-to-allergies/story-fn6ck51p-1225994528264