From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Nonstick vegetable oil spray 9 Chocolate Graham Crackers (about 5 ounces) 4T Unsalted Butter, room temperature, divided 1t [...]
Posts Tagged ‘Chef Meg Hall’
Roast Leg of Lamb Coated in an Herbal Rub and Pan Potato Babies
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1 Leg of Lamb, approx. 5 lbs. 1 can NOMU lamb rub 3T Extra Virgin Olive Oil TT Kos[...]
Sautéed Artichokes tossed with a Mild Lemon Oil
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1 Lemon 2 lbs. Baby artichokes (about 18) 6T Olive Oil 4 Garlic Cloves, thinly slic[...]
Goat Cheese Soufflés over Watercress Salad
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 6 (17” x 12”) Phyllo sheets, thawed if frozen 1/4 Cup Butter, unsalted, melted Soufflé filling 2T Butter, Unsalted 2T All[...]
February 23rd, 2010 - 11:26 am § in Information
Chef Meg Hall YumTV Spot at Surfas
Check out Chef Meg Hall’s recipe for Quick and Easy Parmesan Puff Pastries that she filmed here on location at Surfas! Click here for the link! You can find puff pastry in store, or online at the Culinary District today! [...]
Fancy Pigs in a Blanket
From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 pkg. Cantimpalitos Cocktail Sausages 1 pkg. Puff Pastry 5 ozs. Gruyere Cheese, shaved 1 jar Honey Mustard Preheat oven to 375 Thaw puff pastry. Roll out with rolling pin and flour. Cut into 2”x 2” squares an[...]
Baked Pizza Fondue
From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 Cup Menu Brand Pizzicosa, Sauce Piccante 28 oz Whole Tomatoes, Canned 15 oz Cherry Tomatoes, Canned 8 ozs Spicy Sausage or Pepperoni 1 Baguette for dipping Preheat oven to 375. Combine all three tomato sauces in t[...]
Chipotle Chicken Drumettes with St. Agur Blue Cheese Dipping Sauce
From the demo Snack Table Stars with Chef Meg Hall Dipping sauce: 2 ozs or ½ cup St. Agur Blue Cheese 1 cup Greek Yogurt 1/3 cup Crème Fraiche 2 tbs Chives, snipped To Taste Salt and Black Pepper Chipotle Sauce: 1 Cup Red Wine Vinegar 2 Tablespoons Chipotle Powder 1 Tablespoon New Mexico C[...]
Fresh Peach Mint Spritzer
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 4 – 5 drinks 1 Large bottle of sparkling mineral water, chilled 4 Fresh Organic Peaches 2 Tsp Honey (or more to taste) 4 Sprigs of Fresh Mint 1. Pit and slice peaches and put in a blender with a splash or two of [...]
Chocolate Cups with Whipped Cream and Fresh Berries
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 24 Hors D’Ouevres 24 Surfas Chocolate Cups 2 Cups Heavy Whipping Cream 2 Tbsp Powdered Sugar 1 teaspoon Vanilla Extract Pinch[...]
Spinach Salad
Spinach Salad with Strawberries, Crispy Bacon, Slivered Red Onions, Goat Cheese and an Easy Balsamic Vinaigrette From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Serves 6 10 ozs Baby Spinach 1 Cup Sliced Strawberries, tops removed 4 Strips of Bacon, [...]
Brie, Dried Apricot and Toasted Almond Phyllo Flowers
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 24 Hors d’Ouevres 24 Surfas Phyllo Shells, Frozen 4 oz Brie Cheese, cut into small cubes 12 Dried Apricots, cut in half 3 oz Almond Slices, Toasted Preheat oven to 350°. [...]