What's your favorite week night meal?

Summer is officially over! And with summer being over, that means the kids are back in school, work is busy and weekends are our only breaks from our daily routine.

So dinner on a weeknight needs to be kept healthy, simple and effortless. Everyone has a their own "go to" weeknight dinner menus. My favorite is Artichoke and Spinach Lasagna. What's your favorite?

The Guest Gourmet is currently in the process of creating a "Weekly Meal Newsletter" which will have tips,weekly recipes, shopping guides, pantry must haves, and leftover makeovers. Would you be interested in a newsletter like this? What recipes or content would you like to read about?

Let us know! Happy Tuesday!

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style | A Hamburger Today

Hello and Happy Tuesday my Foodies!

I am slightly obsessed with In and Out. I don't eat fast food, but I do enjoy my In and Out Hamburger Animal Style, Fresh cut fries, and Neapolitan shake. I guess I just don't consider In and Out in the same category as other fast food chains because there food items are made fresh and taste delicious!

Yesterday I was hanging out with the family and we ending up discussing In and Outs "underground menu". My brothers knew about animal style, a 4x4, and the grilled cheese, but didn't know about the Neapolitan shake (vanilla, chocolate, and strawberry all in one, YUM!).
So of course I had to run out and pick up some shakes for them to enjoy, and they did!

But all this In and Out talk brought us to "What is Animal Style anyways?". We knew what it tasted like, and that it included special sauce and caramelized onions, but that was it. So I decided research the animal style and found my answer!

The onion jam is a must to completely recreate this famous burger. But with only 9 components, it's easy enough to recreate at home.

Check out the "how to" link below. It really is a fun recipe! And mustard on a patty...who would of thought of that???

Enjoy... Until next time!

http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html

Chef Teri McIllwain
The Guest Gourmet
A Personal Chef Service
Theguestgourmet@gmail.com
www.theguestgourmet.com

What does it mean when a recipe calls for “hulling strawberries”?

Hi Everyone!

I just came across this fun tidbit on Strawberries and thought I would share. August has been a crazy and busy month, but I promise my blog post are going to be back to normal in no time!

Happy Monday!

http://cookingquestions.myrecipes.com/2010/08/what-does-it-mean-when-a-recipe-calls-for-hulling-strawberries.html

Chef Teri McIllwain
The Guest Gourmet
A Personal Chef Service
Theguestgourmet@gmail.com
www.theguestgourmet.com
760-715-2869

August and September Foodie Newsletter from The Guest Gourmet!

Greetings! It's Chef Teri of The Guest Gourmet here with our new Foodie Newsletter. The topic is Citrus. With Summer in full swing Citrus seemed a perfect summer ingredient to discuss and explore.

Please take a moment and check it out! The Foodie Newsletter is full of fun facts, tips, kitchen uses, menu ideas and a recipe for our Guest to enjoy.

And as always, we are posting new post on our blog, www.theguestgourmet.blogspot.com.
This Foodie Newsletter, our Monthly Gourmet Dinner Club menu, and our Blog are all posted on our website as well on the "Guest Gourmet News" page if you would like to share with a friend, or would like to check it out yourself.

And just a reminder, The Guest Gourmet has many services to offer, so please remember us when planning your next Gourmet Event or dinner party!

Enjoy the Gourmet lifestyle, and Be Our Guest!!

Busy Schedule? Time for a Leftover Makeover!

We are back! I know we have taken a break from writing here on our Blog, but July has been a busy and wonderful month for The Guest Gourmet. We have been busy conducting a few in home cooking demos, many dinner and cocktail parties, our 3 course Gourmet Dinner Club Dinners and even catering a Book Club! Like I said it's been a busy month, and I enjoy every minute! Thank's of course to all of our wonderful Guest!

But with a busy schedule comes less time to sit down and create a new meal every night. Last night I was exhausted after a busy and fun day with family and ruPnning errands that I decided to have a little fun clearing out the fridge and prepare dinner without spending an hour in the kitchen. What I found in my fridge to work with was: 1 baked chicken breast, 1/2 of a steak, 2 cups leftover risotto, 1 beer, 2/3 of a sliced onion, shredded Gouda, and 1/4 of a bottle of cocktail sauce. Hmmm... I thought, I could take the super easy way out and throw everything in a bowl, warm it up and wash it down with a beer, but I do enjoy playing with my food and I enjoy a challenge. So here is what I came up with. It was delicious! With a chopped salad on the side it was a wonderful, new meal!What I made was Sweet Corn Risotto Cakes with Smoked Gouda and Cocktail Dipping Sauce. A duet of Grilled Flatbreads on Naan Bread with Ale Glazed Onions, Filet and Chicken, Smoked Gouda, Red Pepper Flakes, tomato sauce, fresh garlic and shredded Parmesan. Finished with fresh minced herbs from my garden. A complete and reinvented meal!

Challenge yourself! What's your recipe make over? Have fun once a week and play with different ideas. Send me a picture of your dinner and I will post them here on the blog!

Happy Tuesday Everyone!

4th of July Foods

Happy 4th of July weekend everyone!

It's another beautiful day here in San Diego, perfect for outdoor cooking, swimming in the pool, going to the beach and enjoying time with friends and family. The fun thing, for me, on holidays is cooking with a theme. So when I found the recipe for this cake I was so excited! Isn't this cake fun?

Here is a link to help you decide what to prepare this 4th of July weekend.

Happy Friday!

http://mobile.seriouseats.com/2010/07/fourth-of-july-menu-planner-recipes-grilling-salads-burgers-desserts.html

It's Hot Outside! Let's Celebrate with Ice Cream Sodas...

Hello everyone!

Today is the last day of June, which means summer is officially here and so is the heat! Everyone has their own summer treats and way to cool down. My favorite is Iced Tea with Meyer Lemon Syrup, and occasionally a sweet sparkling beverage. Which is why today being National Ice Cream Soda Day seems so amazing! Growing up my favorite soda was A&W's Cream Soda. Now that I am older, I still enjoy a cream soda from time to time but when I really want ten real deal I go for a Vanilla and Cream Ice Cream Soda. An Ice Cream Soda is made of any flavor ice-cream, any flavor sauce, and carbonated water, such as mineral water or club soda.

Here is the Wikipedia definition and history of an ice cream soda.
http://en.wikipedia.org/wiki/Ice_cream_soda

Vanilla and Cream Ice Cream Soda
Serves 1

3 Large Scoops Vanilla Bean Ice Cream
2 TB Vanilla Syrup (like you would use in a latte)
1 8oz bottle Pelligreno Water

In a tall glass, add ice cream and syrup. Slowly pour water over ice cream. Add a straw and enjoy!!

What's your favorite soda? Let us know!
Happy Wednesday!

Toss Your Fruit Loops!

FYI: There has been a major recall on 28 million boxes of Fruit Loops, Apple Jacks,and Corn Pops! Yikes. Check out this article then clean out your pantry!

Happy Friday;)

www.huffingtonpost.com/2010/06/25/food-recalls-2010-the-lat_n_622812.html

Kitchen Tip of the Day.

Being a personal chef, I find it so important to use fresh, seasonal, flavorful ingredients and using them in new unique ways. With everyone looking to save money and cut corners I just can't justify spending money on foods that aren't budget friendly. I look at grocery shopping as an event, you need to research (weekly sales), plan (cut coupons, write a shopping list, plan week's menus), stay with the plan (don't change your plan, try to stick to your list and avoid impulse buys), and end the event properly (break down bulk items, organize pantry, organize fridge and freezer). Eating excellent food doesn't mean emptying your wallet. This link breaks it down step by step. Happy Shopping!

www.allyou.com/budget-home/money-shopping/save-on-groceries-stockpiling-food-00411000068289/

I saw this and to share..

Chocolate Dipped Potato Chips!!!!?!!!

I love chocolate dipped bacon, but potato chips! Oh my! Betcha can't eat just one!

http://www.bettycrocker.com/Community/blogs/ViewBlog/andiblog/2010/06/22/chocolate-dipped?WT.mc_id=partner_facebook_Bettycrocker

Happy National Onion Ring Day!

Some of you may not be aware that today is National Onion Ring Day! Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, and some parts of Asia. They generally consist of a small ring of onion (whose ring-like structure lends itself well to this mode of preparation) dipped in batter or breading and then deep fried; a variant is made with onion paste. Whole onion rings make for better presentation through a variety of sizes, both big and small.
The exact origins of the onion ring are unknown, but in 1933 a recipe for deep-fried onion rings that are dipped in milk then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine.

I love a great onion ring. There are so many ways to enjoy an onion ring. It is a perfect fried alternative to the french fry with your hamburger or sandwich, it can top a steak or a pulled pork sandwich or you can have them all by themselves with a tasty dip as a snack. They are great! And now they have their very own day to shine. To celebrate I whipped up a batch of my Crisp Onion Rings to accompany my Roast Beef Sandwich for lunch. Delish! How will you celebrate the Onion Ring?  

Crisp Onion Rings

Ingredients

• 1 cup buttermilk
• 2 large yellow onions, peeled and cut into 1/8-inch thick rings
  
• 3 TB dried oregano
• 3 TB paprika
• 1 TB garlic salt
• 1 tsp cayenne pepper
• 2 cups all-purpose flour
• Peanut or vegetable oil, for frying
• Salt and Pepper

Directions

In a bowl, combine the buttermilk and the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.

In a medium pot, heat the oil to 360 degrees F.

In a shallow bowl or large dish, combine the flour with spices and salt and pepper.  Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with additional salt and repeat with the remaining ingredients.

Enjoy! ;)

Happy Father's Day!

Happy Father's Day Dad's! I hope all the great Dad's out there have a great day relaxing and celebrating with family and friends.

Need help deciding how to pamper Dad? Maybe this link will help!



http://www.delish.com/entertaining-ideas/holidays/fathers-day/fathers-day-brunch-om0610

Let's eat Pancakes!!! Homemade of course......

Breakfast is my third favorite meal of the day, right behind lunch and dinner. It is not often I enjoy a breakfast meal. And forget about getting up early enough to actually get to restaurant while they are serving breakfast! There are a few reasons for my lack of breakfast food consumption:
1. For most Chef's, mornings are best spent sleeping;)
2. I find a Turkey and Avocado sandwich much more satisfying than an Omelet.
3. I worked breakfast for 1 1/2 years flipping 1,000's and 1,000's of eggs, French toast, hash browns, bacon and pancakes. Let's just say too much of a good thing...
4. I can't eat ANYTHING with coffee. Coffee needs to be enjoyed alone:)
But that doesn't mean that about once a year I crave a stack of buttery, fluffy, maple soaked pancakes. There is just something about the smell of a hot pancake first thing in the morning that I love. It brings me back to being a kid again when my mom would make my brothers and I stacks and stacks of pancakes on the weekends and we would eat, drink orange juice, and watch cartoons. It's a comfort food, and every once in a while I bring out my measuring cups and whisk and prepare a fresh, from scratch batch of buttery flapjacks.

Here is the recipe I use courtesy of America's Test Kitchen....

BEST BUTTERMILK PANCAKES

Makes sixteen 4-inch pancakes; Serves 4 to 6.   Published July 1, 2009.   From Cook's Illustrated.

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

INGREDIENTS

2	cups unbleached all-purpose flour (10 ounces) (see note)
2	tablespoons sugar
1/2	teaspoon table salt
1	teaspoon baking powder
1/2	teaspoon baking soda
2	cups buttermilk
1/4	cup sour cream
2	large eggs
3	tablespoon unsalted butter , melted and cooled slightly
1 - 2	teaspoons vegetable oil

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
2. 2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Top Chef D.C.!!

 Yeah!!! Who are you picking as your Top 3 Chefs???? Can't wait to watch....



http://www.bravotv.com/top-chef

Pasatto!

Everyone loves risotto! Here's a fun variation made with pasta! It's called Pasotto. I made this last night with applewood bacon and portabello mushrooms. The pasta makes it's own sauce, which is a healthier, creamy pasta. Check it out!

'Pasotto': The Pasta That Is Cooked Like Risotto...

www.theatlantic.com

We Are in The North County Times

Yeah!!
http://www.nctimes.com/lifestyles/food-and-cooking/article_a3cbf91a-bf2e-518f-ae55-1770f4f876af.html

The Best New Cooking Show

Hey Guest!
This just might be one of the best cooking shows out there. They use cool molecular cooking techniques to create fun dishes out of foods some would consider in eatable. Amazing! Moto is name of the restaurant, it's located in Chicago. Check it out!

http://planetgreen.discovery.com/tv/future-food/

Inspired by Wine Country

This week I took my first wine tour in Temecula. When first arriving upon wine country I was amazed that I had not stumbled upon this beautiful place before. After only a 20 - minute drive we were on the main street that is surrounded by rows and rows of green grape vines, beautiful castle - like wineries, and blue ponds lined with wooden fences. Nature at its best.
We didn't waste any time getting down to business: wine and food tasting. We began with a light and crisp variety of white wines. The first was a 2006 Sauvignon Blanc. Crisp, fragrant with the slightest undertones green of apple and floral aromas, it paired perfectly with an organic salad with dried cranberries, local goat cheese, toasted walnuts and a lemon vinaigrette. Next was a wine I had never tried before- Golden Jubilee. This was a sweet and fun wine with flavors of ripe peach and pineapple.Complimented with a savory warmed goat cheese and artichoke dish, it paired perfectly. After touring several different wineries I found my favorite wine of the day, which came from the family - owned Ponte Vineyards - a crisp chardonnay with the hints of coconut, marshmallow, vanilla,and green apple. This, along with my "Shrimp Scampi with Linguine, " was a great ending to a great day.
Check out my full Foodie News "Blog" and get the recipe for Shrimp Scampi with Linguine at www.theguestgourmet.com!

Restaurant Night...

Tonight I spent my time at the restaurant. Tonight was the launch of the new menu so I went in to assist.
Thanks to my awesome co-chef's the night went along seamlessly. A lot goes into a new menu. In a resort setting, which this restaurant is, it takes about 1-1 1/2 months just to get a menu written, approved, tasted and costed out. (Every meal on a menu is broken down by cost of ingredients to better find the appropriate price to charge.) Once all that is done, then the cooks get to work. Building the prep can take 2 cooks a good 8 hours the day before launch, then finishing touches and line set up can another few hours on the day of. These are always REALLY stressful days. Besides having guest dinners to serve, you also have to make one of each dish for the servers to see and taste.
But tonight went great, the menu we put together is seasonal, colorful and fun. And most importantly it taste really good. And now sitting here after a long night I am glad it's over and I can finally sit and rest.

Tomorrow I dive into my culinary bliss which is The Guest Gourmet. My day should involve recipe testing, news letter typing, marketing and blogging.

Be our Guest....and check back tomorrow!! :)

The First Post, What's To Come.....

I am so excited to be writing my first post for The Guest Gourmet blog! As a Personal Chef and food lover, I have spent years cooking, researching, testing, reading food blogs, and "playing with my food". The great thing about the culinary world is there are so many avenues to utilize your creativity. In this blog I plan to share those avenues with you. Every week I break up my time between my weekly clients, recipe contest, newsletters, scaling local markets, testing new ingredients and food research.
Please check in and see what we are up to!