Tangy Remoulade Sauce

I recently made this sauce (courtesy of Emeril)  to go with a chicken cakes recipe- it was SO good that I wanted to share it. The great part is most of these ingredients are generally in the kitchen anyway. This sauce would make any dish better!- especially on top of chicken.

Ingredients:
2 TBs Creole or whole grain mustard
2TBs chopped green onion tops, green part only
1 1/2 tsps prepared horseradish
1 tsp chopped garlic
1 tsp yellow mustard
1 tsp hot sauce (I prefer Frank's Red Hot)
1/2 tsp Worcestershire sauce
1 TBs fresh lemon juice
1 large egg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup plus 2 TBS vegetable oil
1 to 2 hard boiled eggs chopped
1 1/2 TBs drained and coarsely chopped capers

In the food processor bowl or blender add the:
Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt & pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the food processor or blender in a slow, steady stream. Pulse to combine. Transfer to container, fold in the chopped eggs & capers.

Cover & refrigerate for 1 hour before using. This sauce will keep, refrigerated for up to 24 hours.

Yield 1 1/2 cups.

NOTE: THIS DOES CONTAIN RAW EGG

Valentine's Day Special

I am advertising a Valentine's Day special. What better way to say I love you than by having a personal chef come to your door? No waiting in lines and no dealing with crowds!

Sample Menu:

Bacon Wrapped Scallops

Spinich Salad

Filet Mignon with Au Poivre

Ginger Green Beans

Fingerling Potatoes

White Chocolate Macadamia Nut Cheesecake

TasteBuds is offering this romantic All Inclusive Dinner for two for $225, $125 each additional couple

* Menu personalization & vegetarian options available

A Few Items from My Winter Menu

I had a cook date this past week (a cook date is when I go and prepare dinners for a week and leave for either fresh or frozen service). This family chose to have 5 entrees/sides stored in servings for 4. Everything turned out well. I have to continue to improve my timing, but it was great fun! The menu was:

Carribbean Chicken Chimichangas with Mango Sauce

Ethiopian Spicy Braised Chicken
             with Basmati Rice and Spinich Salad with Asian Dressing

Pork Chops with Dijon and Wine Sauce
             with Ginger Asparagus

Chicken Cakes with Tangy Remoulade Sauce
             with Mediterranean Green Beans

Cuban Lime Flank Steak
              with Braised Baby Bok Choy

What is a Personal Chef?

As I begin the process of establishing my personal chef business, the most common question I get is "What is a personal chef?"  So as I thought you might be wondering the same thing, I wanted my first post to answer that question.
Picture this. You come home after a long day at work, very tired. What's for dinner? Who's going to the store? Do we have to eat out AGAIN? Not if you have a personal chef. I develop customized menus for my customers and provide delicious meals with fresh ingredients in their safety of their own kitchens. I package and leave the meals in their refridgerator or freezer for them to enjoy at their convience. I even clean up. How's this sound: No Shopping...No Cooking...No Cleaning up!
In addition to weekly or biweekly services, I also do dinner parties, cooking lessons and freezer stocking.
My website is in process but you can soon learn more at http://www.tastebudsnc.com/
If you don't know me, the question that may follow is, "Why are you a personal chef?". The answer is simple. I love to cook. I love to share excellent food with others. Being a personl chef allows me to actively spend time with my family while sharing my love of food.