Tag Archives: personal chef

The Best Turkey Recipe EVER!

by

If you’re looking for a moist, tender, juicy, flavorful turkey this Thanksgiving, go no further in your search. This recipe is in my cookbook ZonePerfect Cooking Made Easy (McGraw-Hill 2006) I wish to share it with anyone who has the time or inclination to make a fabulous turkey. To begin with this turkey is smoked and marinaded beginning on either Tuesday or Wednesday. You need to have space in the refrigerator for the turkey until ready to be cooked. We are more inclined, if having a large crowd to have 2 smaller birds than one large one. We find the smaller turkey’s are very moist, easy to handle and cook.
While the turkey grills, the damp wood chips will impart light smokiness and the cinnamon and cloves in the water pan will keep the bird pleasantly moist. But to achieve this perfection, you will have to replenish spent coals with live ones, add more water and wine to the pans, and scatter more chips over the coals. It’s worth it, plus my family finds it fun to dash in and out on a chilly afternoon to tend to the magnificent bird.
This recipe will serve 14, you will want to have some left over so judge for yourself how many pound of turkey you will need.
1 14 pound turkey
1 large head garlic, cloves separated
4-5 sprigs fresh rosemary
2 large yellow or sweet onions, 1 halved and 1 sliced
1 firm tart apple, halved
Herbamare (found in seasoning at Whole Foods)
sea salt and freshly ground pepper
1 bottle (75 ml) white wine or dry vermouth
1 cup hardwood chips, such as oak, apple or mesquite
2 cinnamon sticks
4 cloves

1. Wash the turkey thoroughly in cold water, inside and out, drain, and set on a rack in a roasting pan.
2. In a small food processor or with a sharp knife, chop the garlic cloves. Chop the garlic cloves. Spread about half of the chopped garlic in the cavity of the turkey and reserve the rest.
3. Work your fingers between the skin and breast meat to loosen it. Insert the rosemary and about half of the remaining chopped garlic under the turkey skin and smooth in place.
4. Put one of the onion and apple halves in the cavity of the turkey. (If the onion and apple halves don’t fit, slice the leftover onion or apple and scatter over the turkey.) Season heavily with Herbamare, salt and pepper.
5. Scatter the onion slices and the rest of the chopped garlic over and around the turkey. Pour the wine over the turkey and inside the cavity. Cover with foil and refrigerate overnight.
6. Soak the hardwood chips in water overnight or for at least 1 hour.
7. Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes to take off the chill. This promotes even cooking.
8. Prepare a large, covered charcoal or gas grill by arranging the coals or heating elements around the perimeter of the grill. Set a pan of water, filled with a 3-inch depth of water, in the center. Put the cinnamon sticks and cloves in the water.
9. Light the coals and when covered with a good layer of gray ash and smoldering red beneath the ash, scatter half of the wood chips over the coals. They will begin to smoke.
10. Put the turkey still in the roasting pan directly over the pan of water. Cover the grill and roast for 12 to 20 minutes per pound, depending on the weather. Very cold weather requires more time. For a 14-pound turkey, allow about 3 hours and 20 minutes in warm weather and about 4 hours in very cold weather.
11. Keep the fire moderately cool, which means a thermometer inserted in the vent of the grill should register about 325°F. Add more coals as necessary (you can start them in a charcoal chimney and keep them on hand) and add more water to the pan as it evaporates. Scatter the remaining chips over the coals about halfway through roasting. Keep the grill covered the whole time. Turn the turkey once during cooking. When the initial wine evaporates add more wine or water to the roasting pan.
12. The turkey is done when you puncture it and its juices run clear, a leg moves easily around in its joint, and a meat thermometer registers 170°F when inserted in the breast meat (do not touch the bone) or 180°F. in the dark meat.
13. Let the turkey rest for about 15 minutes. Remove and discard the onions and apples. Slice the turkey and serve; smoked turkey may have a pinkish tinge near the bone, which is normal.

Per serving: 0 grams carbohydrates; 28 grams protein; 0 grams fat

08_21_18_Duplicate_

Lebanese Chicken Recipe for Yeast Free Diet, Candida, Gluten free, Dairy Free Lifestyles

by

As a personal chef, Chef Gloria B, specializing in mouth watering, home cooked meals, for any medical condition, I have become familiar cooking for those in need.   Regardless of  food restrictions this recipe is delicious even if you don’t need a yeast free diet.  The key is always using fresh herbs, fresh squeezed lemon juice and marinating the chicken overnight.

¼ lemon juice
1 heaping tablespoon fresh chopped oregano
1 heaping tablespoon fresh chopped basil
1 heaping tablespoon fresh chopped thyme
1 heaping tablespoon fresh chopped flat parsley
6 cloves fresh chopped garlic
¼  cup olive oil
1 teaspoon sea salt
½ tablespoon dry mustard (mix with ½ tablespoon water, let sit for 10 minutes before using)
1 pound boneless skinless chicken breast (organic free range is the best)

Serves 3-4

Mix lemon juice, oregano, thyme, parsley, basil, garlic, sea salt and dry mustard together in small bowl. Gradually add the olive oil and whisk all the ingredients together.  Cut chicken into serving pieces that are even thickness. Put chicken breasts in zip lock bag and add the rest of the ingredients.  Let sit in refrigerator overnight or longer.

Preheat grill.  Take the chicken out of zip lock bag.  Pour the marinade into a small pot, bring to boil and then simmer for 10 minutes.  Grill chicken for approximately 5 minutes a side. (Depending on thickness of breast may take 10 minutes a side) Cut into strips about 2”inches wide.  Pour marinade over chicken and serve.

 

Which Diet is the right one? Paleo, Mediterranean, Zone??

by

Chicken, asparagus & portobello mushroomsZone, Mediterranean, Paleo, which is best? I have been teaching healthy cooking, doing nutritional consultations and a personal healthy chef for over twenty years. When I began my food/health journey Macrobiotics was the way to eat for good health. It still has great principles which continue to show up in the “celebrity” or “Doctors” latest discovery. I hear so much controversy regarding different ways of eating, it’s almost comical.
But, what I believe is that our foods have been grown with too much pesticides and the use of GMO’s in our food supply is very damaging to our health. The use of pesticides is changing our health. It is seen in the vast increase in celiac disease, cancer and food intolerances that are affecting millions of people. Many people aren’t even aware that they have these food intolerances. Some think they have acid reflux, or IBS. People don’t understand why they have gained weight or how to lose weight until they want to figure out they have a problem. Much of it is actually the effect of eating non-organic grains, corn, soy, and processed foods.
Six years ago I wrote the book Zone Perfect Cooking Made Easy. I was and am proud of this book. However, if I were to write it today it would be different. For starters, at the time I wrote it, the American Diabetes Association was big on Splenda, which I would not use today. If I were to substitute all of the recipes that I used Splenda in I would choose Stevia or organic Agave Nectar. I would use recipes involving buffalo meat, the least saturated, and free range meat. Another change I would make is using more healthy fats, they won’t make you fat (which I state in my book) however, if you were to use more than the suggested amounts in the recipes it wouldn’t hurt you. I would prefer to cut down on the grains and beans. I didn’t emphasize the importance of organic foods because it was written for the general public, rich or poor and I wanted everyone to be able to use the book. My strong preference is to use organic and free range as much as possible in all of your healthy cooking. I also think the 40-30-30 principle is adaptable to different bodies, perhaps for some it is 30,30,40!
The test of whether what you are eating works for you is in answering these questions: Do you have good energy, good mental acuity,(4-5 hours after eating), are you focused, do you have cravings, are you at your ideal weight, do you have any other health issues such as too much acid or alkaline in your blood system? Regardless of what diet you are following, the key is to have balance of all nutrients in your body.
I have been sugar free (since 1973); dairy free, gluten free and red meat free for over 20 years. For my body, and I do believe that everyone has the “right” way to eat for their body type, and activity level; having steel cut oats, fresh fruit with eggs in the morning energizes my body. It feels great eating and I feel great for 4-5 hours after eating. I eat very little grains (quinoa with vegetables and the steel cut oats are what I eat in small quantities) I eat a large quantity of fruits and vegetables, good fats (avocado, olive oil, olives, nuts and seeds)and protein (wild fish, seafood,free range poultry and cage free eggs).
If you are in doubt as to what to eat and what works best for your body, I recommend kinesthetic muscle testing or an elimination diet to find out what foods give you strength and support you and what doesn’t. I do kinesthetic muscle testing with my clients, and if there is doubt I recommend a good elimination diet for 6 weeks to support the findings.
Listen to your body, it will speak to you and tell you what is right. If you are having trouble hearing your body talk, I can help. I am available for consultations. Give me a phone call or send an email so I can help you figure out the best foods for your health. I can also give you recipes suitable for your body.

The Start of Something Great

by

I was talking to a friend of mine about how much I enjoy the Farmer’s Market in the summer.  He saw my eyes light up and the passion I had.  He said this should be your next blog!!  I am a personal chef and I love my job.  It all starts with having the right ingredients.  I go to the Marblehead Farmer’s Market on Saturday mornings and the Swampscott Farmer’s Market on Sunday mornings.  Why both?  Each market has different farmer’s who specialize in different things.  For instance, at the Marblehead market there is a farm stand that specializes in Asian produce, I can get beautiful diakon radish, baby bok choy and pea pod tendrils.  At the Sunday market I like getting my corn to eat that night and there is also an organic farmer with the biggest and brightest Swiss Chard and garlic.  It’s so much fun to meet the different farmers and talk to them about their crops and what might be great this week.  I always introduce myself to the farmer’s and tell them I’m a personal chef and much of the produce I am buying will be used in their dishes for the coming week.  It’s that extra step of being closer to the source of what I’m making that I enjoy.

What to do with the produce?  Here is a recipe that I love from the fresh vegetables in the Farmer’s Market

Farmstand Gazpacho
2 cups diced (1/4 inch) pickling cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups V-8 juice
1/2 cup white wine vinegar
1/3 cup extra-virgin olive oil
2 dashes hot sauce

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and hot sauce. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving.   Can be topped with slices of avocado.  Gazpacho soupYou can easily double this recipe for a large party.

If you want to know what to do with your fresh produce or don’t have time to shop at the Farmer’s Market, contact Gloria@ChefGloriaB.com to help.  www.ChefGloriaB.com

 

BBQ Season & Cancer Prevention

by

Grilled Salmon with Dry Mustard, Olive oil and Lemon juiceSalmon

I read a very informative article http://www.care2.com/greenliving/10-ways-to-cancer-proof-your-barbecue.html about grilling and cancer prevention.  As many people know the charred food is linked to the creation of carcinogens, which can increase your risk of cancer.  However, this article talks about ways to grill and prevent these risks and still enjoy a delicious meal from the grill.

I hadn’t realized until I read the article that I automatically have been using the right type of recipes on the grill!  I thought I would share one with my readers that can be varied to your own tastes.

Depending on the quantity of fish or chicken I am marinating would have an influence on the amount of olive oil and lemon juice.  Chicken I marinade in a ziplock bag overnight.  Fish I marinade about an hour to two hours maximum.

Salmon with lemon-olive oil and dry mustard

This recipe has a good kick from the dry mustard.

1-2 pounds salmon

1/2 tablespoon dry mustard, mixed with 2 tablespoons water (allow to sit for 10 minutes before mixing with other ingredients)

3 tablespoons lemon juice (freshly squeezed is the best)

3 tablespoons olive oil (not extra virgin, EVO burns at a high flame and gives off a toxic gas)

1 tablespoon Mirin

2-3 cloves garlic, minced

2 teaspoons fresh grated ginger

2 tablespoons chopped fresh cilantro

sea salt to taste

fresh pepper to taste

One or two hours before grilling prepare marinade.  In a small bowl add lemon juice, mirin, garlic, ginger, cilantro, using a wire whisk,  mix ingredients.  Gradually add olive oil while whisking.  Cut salmon into serving pieces (4) and put into non-reactive dish 9×12 (Pyrex or ceramic work well).  Preheat grill on high flame until temperature reaches 600 degrees.  Turn heat to medium low and place fish skin side up on grill.  Cook for 4 minutes (depends on thickness of fish), turn fish to skin side down and grill for another 4-5 minutes (take care not to overcook fish).  Remove and turn off grill.  Serve with vegetables.

If you don’t like to grill, need help cooking and preparing food, or want to learn how to cook, call Chef Gloria B and we will make your meals to perfection.  We offer cooking for any medical condition or good health.

1 2 3 4