Scott Hargrove : Comfort Food

Mushroom Soup

2011-02-14T10:31:00.000-08:00

Serves 4

Ingredients:

6 Tbsp butter
2 Tbsp olive oil
1 lb assorted wild mushrooms
1 onion, coursely chopped
1 leek, coursely chopped
1-2 cloves garlic, minced
1/2 tsp dried thyme
1/2 cup dried porcini mushrooms (the best you can find), ground into powder
fresh parsley sprig
2 oz dry sherry
4 cups chicken stock
1/2 cup cream (optional)

Method:
In a medium saucepan or dutch oven, melt butter with olive oil over medium-high heat. Add chopped mushrooms and saute until they begin to brown and release their moisture. Once the moisture begins to come out, salt lightly with sea salt. Continue to cook until all of the liquid has evaporated. Stir in the onions, garlic, leek, thyme and dried porcini powder. Saute mixture until onions begin to soften and turn opaque. Stir in sherry and deglaze pan. Stir in chicken stock and parsley sprig and bring to a boil. Reduce to simmer for about an hour.

After an hour, remove parsley and discard. Let soup cool slightly and puree until desired consistancy is achieved. Stir in cream (if using) and season with salt and pepper.

Simmer soup (if needed) to develop flavor. Serve hot with a drizzle of white truffle oil or aged balsamic vinager.

Root Beer Braised Beef Short Ribs

2010-11-15T14:39:00.000-08:00

Root Beer Braised Beef Short Ribs – a delicious version of the classic beef stew

3 lb beef short ribs
Canola oil
Salt and pepper
2 medium red onions, ¼ inch dice
3 stalks celery, ¼ inch dice
2 carrots, ¼ inch dice
1 ½ lb crimini mushrooms, quartered
12 cloves garlic, roughly chopped
10 sprigs fresh thyme
2-4 fresh bay leaves
1 sprig fresh rosemary
2 whole star anise
1 tsp cumin
½ - 1 tsp red pepper flakes
1 cup red wine
3 cups dark beef stock
12 oz (or 1 ½ -2 cups) best quality root beer

Heat large cast iron pot over high heat. Add just enough canola (or vegetable oil) to coat bottom of pan. Season beef ribs generously with salt and pepper. Add ribs to pot one at a time, being careful not to crowd the pot (you may need to do this in batches).

Once all the beef ribs are well browned, remove from pot and add onions, carrots, celery, garlic and mushrooms. Saute over high heat until the vegetable begin to soften and caramelize, about 7-10 minutes. Add thyme, bay leaves and rosemary along with star anise, pepper flakes and cumin. Stir to combine and cook for 1 minute. Add wine and allow to evaporate. Add root beer and beef stock. Cover pot and simmer for 3 hours. After 3 hours, remove lid from pot and allow mixture to simmer an additional 1 hour, stirring occasionally.

Serve over buttered noodles, polenta or mashed potatoes.

Roasted Bratwurst

2010-09-20T16:41:00.001-07:00

1 lb Bratwurst
10 cloves garlic
1 large red onion, sliced
4 medium gold or white potatoes, cubed into 1/2 inch cubes
10 sprigs thyme
salt and pepper, to taste
1/4 - 1/2 cup olive oil

Preheat oven to 375 degrees. Toss all ingredients to coat in oil. Pour into roasting pan. Roast one hour, stirring every 20 minutes until all garlic and onions are lightly browned.

Homemade Bratwurst

2010-09-20T15:37:00.000-07:00

Homemade Bratwurst:

6-8 feet hog casing
3 lb lean pork butt, cubed
2 lb veal, cubed
1-1 1/2 lb pork fat, cubed
1/2 tsp ground allspice
1 tsp crushed caraway seeds
1 tsp dried marjoram
2 tsp ground pepper
2 tsp sea salt

Grind all meats, blend with seasonings and re-grind. Stuff casings and twist off in 6 -8 inch lengths.

Refrigerate for up to two days. Freeze if storing longer

Barbecued Shrimp

2010-09-13T10:30:00.000-07:00

Barbecued Shrimp

Ingredients:
2 lb (16-20 count) shrimp – shell on (head-on if possible)
½ lb butter
¼ cup olive oil
¼ cup shallots, minced
¼ cup garlic, minced
½ cup green onions, roughly chopped
3 Tbsp basil, chopped
3 Tbsp oregano, chopped
2 Tbsp thyme, chopped
½ cup Worcestershire sauce
1 cup beer
Salt and pepper to taste
Creole seasoning to taste

Method:

Preheat oven to 350 degrees. In a medium saucepan, heat butter and oil. Add garlic, shallots, green onions, basil, oregano, and thyme. Sauté 3-5 minutes to flavor butter with herb mixture. Blend in Worcestershire sauce and beer. Pour shrimp into a large heat-resistant bowl. Pour butter-herb mixture over the shrimp. Season liberally with 2 tsp sea salt, 2 tsp pepper, 1 Tbsp Creole seasoning and 1 Tbsp Tabasco sauce. Toss together with a spoon until the shrimp are all well coated with butter. Pour shrimp and all the sauce into a small roasting pan (or 9x13 casserole, or small rimmed pan). Place in oven and cook for 7 minutes. Remove shrimp from oven and stir. Return to oven and bake for approximately another 3 minutes, then turn on Broiler and Broil for the last 5 minutes.

Serve with lots of crispy bread… this dish is all sopping up the delicious sauce!

Yields 6 small servings or 3 entrée servings.

Portland Comfort Food is OPEN!!!

2010-08-12T11:39:00.000-07:00

Home-Delivered Comfort Food : Catering : Private Chef : Cooking Classes
www.portlandcomfortfood.com

Portland Comfort Food: Newsletter
August 12, 2010

Portland Comfort Food is open!! After months of planning and preparations all operations are up and running.

How does this help you? Portland Comfort Food is your resource for the best soul-satisfying, comfort food delivered right to your door. Our one-dish-meals are prepared with only the best ingredients gathered from our network of farmers and purveyors in the Portland area. The moment the meal is finished they are packaged and delivered to your home or office in the Portland metro area.

We offer the perfect way for you to eat well, without having to worry about long trips to the supermarket and time spent in the kitchen. Imagine coming home from a busy day to a clean kitchen and a hot healthy meal in minutes that is prepared with almost no effort on your part. Portland Comfort Food will put hours back into your day, reduce your stress levels and give you great meals to enjoy. The time you save on planning, shopping, preparing and cooking can be better spent on family, business or entertainment. Our one-dish-meals not only look and taste great, but they’re good for you too.

Please visit: www.portlandcomfortfood.com for details and menu.

Personal Chef Service
The Personal Chef service gives you time to come home and relax together after a long day. Forget the stress of long checkout lines and the poor quality of convenience foods full of preservatives, chemicals, and pesticides. Instead, imagine arriving at home and simply heating up a homemade, top quality meal while relaxing together over healthy appetizers and salads. The Personal Chef service is an affordable way to answer the question, “What’s for dinner tonight?”
Pricing for a family of four typically starts at $150/week.

Catering
We also cater in-home private parties ranging from hors d’oeuvres to multi-course meals. Great for holidays and special occasions where you can spend your time hosting and enjoying your company without the hassles of shopping, cooking, serving, and cleaning up.
Discover a world of fresh, delicious, local foods that contribute to a healthier, more relaxed lifestyle. Transform the nightly rush into a fine dining experience shared in the comfort of your own home. Call Portland Comfort Food today!
To consult with our chef about these services, please contact us at 503.747.7701 or at customerservice@portlandcomfortfood.com

Cooking Classes
Portland Comfort Food also offers in-home cooking lessons. You can choose either personal lessons or invite a few friends over and spend the afternoon together creating a gourmet dinner complete with appetizer, entree and dessert.
Portland Comfort Food can also design a cooking lesson featuring dishes specifically designed around your dietary needs, such as vegetarian, wheat free, or non-dairy. You will receive recipe packets that include the day’s offerings along with additional ideas for variations and a source list for the best places to shop for ingredients.

The classes we offer include:

Knife Skills – from basic to advanced

Outdoor Grilling and Barbeque
Weeknight Meals
Savory Soups and Stews
Classic Comfort Foods
Desserts
Girl’s Night Out Party
French Bistro Classics
Tuscan Dinner Party
Spanish Tapas
Mexican Fiesta
Romantic Dinner for Two
Meals from the Pacific Northwest

Something special you want to learn that is not listed? Please call us and we can create a custom class for you and your friends.
Our chef Scott will teach you the tricks of the trade, basic nutrition information, and all of the culinary skills you will need—and that includes Cooking 101 if you are one of those people who think you cannot cook! You will get personal guidance from a chef with years of experience.
The cost is only $45 per person/per class plus cost of supplies (three person minimum). We would suggest limiting groups to no more than six people so that we can maintain the quality of the supervision that such cooking classes require. For one-on-one classes the cost is billed at $35/hour.
Interested in a series of classes? Please ask us about or multiple class discount.
Please call Portland Comfort Food today to discuss or schedule your class.
www.portlandcomfortfood.com

Citrus Glazed Smoked Salmon

2010-06-29T11:21:00.000-07:00

Thai Chicken Burgers

2010-06-24T14:30:00.000-07:00

Barbeque Chicken Burgers with Thai Spices and Green Chili Relish

Ingredients:

1 tablespoon red curry paste
2 sticks lemongrass, tough outer casing removed, very finely chopped
¼ teaspoon tumeric
1-inch-piece ginger root, peeled, finely grated
1 pound ground chicken breast, well chilled
9 ounces ground pork, well chilled
3 kaffir lime leaves, finely chopped
2 tablespoons chopped fresh Thai basil
1 tablespoon chopped fresh cilantro
2 tablespoons fresh coconut milk
Pinch each ground cumin and ground coriander
Kosher salt and freshly ground black pepper
Vegetable oil for cooking
Large tomato, sliced for garnish

Instructions:

In a bowl mix together the curry paste, lemongrass, turmeric and ginger. Add the ground meats and mix well with wet hands to bring all the ingredients together.

Add the lime leaves, fresh herbs, coconut milk, ground spices and seasoning. Bring together again, but do not overwork. With wet hands, shape into 4 evenly sized burgers. Place in the refrigerator to chill for 30 minutes.

Pre-heat the grill to medium. Brush the burgers with a little oil, place on the grill, and cook for 6 to 8 minutes until golden and cooked, turning them regularly.

Toast the burger buns, spread the bottom buns liberally with the Green Chili Relish, and top each with a slice of large tomato. Place the burgers on top and garnish with the Coconut-Lemongrass Chutney; close with the lid and serve.

Green Chili Relish
Ingredients:

½ cup rice wine vinegar
1/3 cup brown sugar
½ cup raisins, soaked in water for 15 minutes, then drained
2 shallots, finely chopped
2 green bell peppers, deseeded, chopped
5 ounces mild green chilies, deseeded, finely chopped
½ tablespoon chopped ginger root
1 garlic clove, crushed
1 teaspoon fish sauce

Instructions:

Place the vinegar and sugar in a small pan and bring to a boil. Add the raisins and cook to a light caramel; the liquid should be syrupy.

Stir in the shallots, green bell pepper, chilies, ginger and garlic. Cook for 3 to 4 minutes, add the fish sauce, then remove from the heat and leave to cool. Place in a blender, mix to a coarse puree, serve chilled.

Beignets

2010-05-11T16:27:00.000-07:00

Beignet Recipe:

1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes 18 beignets.

Parmesan Biscuits

2009-10-02T14:43:00.000-07:00

Parmesan biscuits
Yield: 8 2-inch biscuits

2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, cut into eight pieces, chilled
½ cup grated Parmesan cheese
¾ cup milk

Whisk together the flour, baking powder and salt in large bowl to blend. Using fingertips, rub the chilled butter into the dry ingredients until the mixture resembles coarse meal. Stir in the cheese.

Add the milk and stir until the mixture is evenly moistened and forms dough.

Sprinkle a clean work surface with flour. Scrape the dough out onto the floured surface. Gently pat the dough out until it is about 1 inch thick. Cut rounds out of the dough using a 2-inch biscuit cutter. Evenly distribute the biscuits over the pot pie filling and bake as directed above.

Or... bake in a 375 degree oven for 12-15 minutes, or until risen and well-browned.

Lasagna Bolognese

2009-09-20T10:47:00.000-07:00

Lasagna Bolognese:
1 package lasagna noodles (or homemade noodles - see additional video)
Italian Sausage Bolognese (see video)
Bechamel Sauce (see video)
Parmigiano-Reggiano, grated
Mozzarella Cheese, grated

To assemble the Lasagna:
Cook 15-20 lasagna noodles in salted, boiling water, until tender. Remove from heat and shock in an ice bath. Remove noodles and layer between sheets of paper towels to dry.

In a 13x9 inch baking pan, start by adding the bolognese to the bottom of the pan, then noodles, followed by bechamel, ragu, parmigiano-reggiano and mozzarella. Repeat process until all noodles have been used. Top noodles with bechamel and additional parmigiano-reggiano. Bake in oven for 30-45 minutes until sauces are bubbling and the lasagna is browned on the top and the edges. Let lasagna rest for about 10-15 minutes before cutting and serving.

Classic Bechamel Sauce

2009-09-19T18:07:00.000-07:00

Bechamel Sauce:

5 tablespoons unsalted butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir with a wooden spoon until smooth. Over medium heat, cook mixture until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Whisk milk into butter mixture 1 cup at a time, whisking continuously until very smooth. Bring mixture to a boil. Cook 10 minutes and remove from heat. Sauce should coat the back of a spoon and hold its edge when you run a finger through the middle. Season with salt and nutmeg and set aside.

Homemade Ricotta Cheese

2009-09-19T17:02:00.000-07:00

Fresh Ricotta

INGREDIENTS
1. 2 quarts whole milk
2. 1/4 cup fresh lemon juice
3. Salt

DIRECTIONS
Line a colander with moistened cheesecloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly.

Strain through a fine mesh seive.

Homemade Pasta

2009-09-19T15:29:00.000-07:00

Basic Pasta Dough
Ingredients
• 2 cups all-purpose flour
• 2 large eggs plus 2 egg yolks, beaten lightly
• 1 tablespoon olive oil
• 3 Tbsp water

Directions
In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.) Blend the dough for 15 seconds more to knead it. The dough may be prepared up to this point and kept covered and chilled for up to 4 hours. Let the dough stand, covered with a damp towel, at room temperature for 1 hour.

To roll pasta dough: Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide each pound of dough into 6 pieces, flatten 1 piece into a rough rectangle, and cover the remaining pieces with a damp towel. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 8 or 9 more times, folding it in half each time and dusting it with flour if necessary to prevent it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial one notch lower each time, until the lowest or second-lowest notch is reached. The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and about 1/16-inch thick. Roll the remaining pasta dough in the same manner.

Italian Sausage Bolognese Sauce

2009-09-19T14:24:00.000-07:00

Italian Sausage Bolognese Sauce:

1/4 cup extra-virgin olive oil
4 tablespoons butter
1 large yellow onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery
5 cloves garlic, minced
3 lbs hot italian sausage, ground
1/2 cup whole milk or cream
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry red wine
2 cups stock (I used turkey stock I made after Thanksgiving)
Salt and pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, carrot and garlic and sweat over medium heat until vegetables are translucent. Add sausage and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together, about 15 to 20 minutes.

Add milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and stock, bring to a boil, lower the heat and simmer over low heat for 2 to 2 1/2 hours, stirring occasionally. Season with salt and pepper to taste and remove from heat.

Crab and Artichoke Dip

2009-09-18T14:40:00.000-07:00

Crab and Artichoke Dip Recipe:

1 Tbsp butter
1/2 cup finely minced onion
2 8.0 oz packages cream cheese
1 tsp Worcestershire sauce
1 tsp Horseradish (or Horseradish sauce)
1 1/2 tsp Old Bay seasoning
5 dashes Tobasco sauce
2 14 oz. can artichoke hearts (quartered in water, not packed in oil)
1/2 lb crab meat, cartilate removed (add more if you've got it)
1/4 cup Parmesan cheese

1. In a sauce pot saute the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

Serve warm with toasted baguette or toast points

Homemade Cherry Ice Cream

2009-07-26T13:57:00.000-07:00

Cherry Ice Cream

1 ½ cups half n half
1 cup whipping cream
3/4 cup sugar
4 egg yolks
1 vanilla bean (or 1 tsp. vanilla extract)
1 cup coarsely chopped fresh cherries (or any kind of fruit)

Warm half n half and cream with sugar on the stove. Temper in egg yolks. Split vanilla bean and scrape into mixture. Add chopped fruit. Warm gently until sugar has melted. Pour into 4-cup Pyrex measuring cup or any other container (the Pyrex just makes it easier to pour into the ice cream maker later). Stick in the fridge and chill thoroughly.

When you're ready to make ice cream, put the freezer bowl into the ice cream maker, pour in the cold mixture, press the button and 30 - 40 minutes later you have outstanding, fresh ice cream!

Potato Salad with Homemade Mayo

2009-07-25T14:20:00.000-07:00

Homemade Mayonnaise Recipe

Ingredients:
• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice or white vinegar
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water
Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Makes 1 ½ cups

The BEST Potato Salad

2 lb potatoes, quartered - boiled until "fork-tender"
1 large can artichoke hearts, quartered
1/2 large red onion, finely diced
2 stalks celery, finely diced
2 Tbsp chopped fresh dill
1 1/2 cups mayonnaise
2 tsp sugar
2 tsp vinegar
2 tsp dijon mustard
salt and pepper to taste

Mix all together with warm potatoes and cover and place in refrigerator. It is ready to serve the next day... or when cooled.

Enjoy!!

Ancho Barbeque Sauce

2009-07-16T14:47:00.001-07:00

If you're in a hurry - here's one that's delicious!! It goes very well with grilled pork tenderloin just rubbed with salt and pepper and basted with a little butter, vinegar and sugar.

Ancho BBQ Sauce:
1 cup granulated sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tablespoons sesame oil
1 tablespoon molasses
2 tablespoons soy sauce
4 teaspoons chili peppers packed in adobo sauce (about 3 large peppers, finely chopped into a paste (make sure you wash your hands afterwards)

To make the Ancho Barbecue Sauce, combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and it's ready to serve.

Yield: about 1 1/2 cups

Thai Chicken Wings

2009-07-12T08:29:00.000-07:00

If you love good Thai food this one is for you. Serve it with my recipe for Glass Noodle Salad (found in the column of recipes to your left) and with cool cucumber sticks and cilantro leaves to tame the heat.

INGREDIENTS
• sea salt and fresh ground pepper
• 1 cup fish sauce
• 1 cup maple syrup
• 1/2 cup orange juice
• 8 garlic cloves, minced (divided)
• 3 pounds chicken wings
• 3 tablespoons butter
• zest and juice of 1 orange
• 1/4 cup sambal oelek chili paste (more or less to taste)
• oil for frying
• 1-2 Thai chilis, finely minced (optional, for additional heat)
• 1 cup chopped cilantro, garnish

INSTRUCTIONS
1. Season the wings with a pinch of sea salt and a crank of fresh ground pepper. In a large bowl whisk together the fish sauce, maple syrup, orange juice, and half of the garlic cloves. Add the wings and toss to coat. Transfer the wings and marinade to a plastic bag and refrigerate for 3 hours or overnight (I’d go overnight or as long as you can).
2. Drain the wings over a medium bowl to reserve the marinade. Heat the butter over medium heat until melted and add the remaining garlic; cook until the garlic is golden brown, being careful not to allow it to burn. Turn the heat to medium-high and add the reserved marinade, orange zest and juice, chili paste, and minced Thai chili if using. Continue to cook the dressing until it reduces to a syrupy consistency, about 10 minutes, and then remove it from the heat. Place the warm sauce in a large bowl.
3. Heat the oil to 350F. Working in batches, fry the wings until crispy, about 5 minutes per batch. Drain on a cooling rack set over paper towels, allowing the oil to drip off. When all of the wings have been fried, toss them in the dressing (you may need to work in batches). Garnish with cilantro and serve immediately.

*After the frying step you may also hold the wings in a warm oven–this helps if you are doing large batches. Just be aware of drying out the wings or losing crispness if held for a long period of time.

**For additional sweetness in the sauce, palm sugar may be added to taste.

Fresh Peach Margaritas

2009-06-29T08:10:00.000-07:00

Sweet and Sour Mix
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
1/2 cup fresh lime juice

Ice
1/4 cup Sweet and Sour Mix
4-5 oz Tequila
1.5 ox Triple Sec
4 peaches, seed removed, quartered

To make Sweet and Sour Mix:
1. Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
2. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. Store in refrigerator for up to 1 week.

For Margaritas:

Add Sweet and Sour Mix, Tequila, Triple Sec and Peaches to a blender. Puree until smooth. Add ice until mixture becomes slushy, but still pourable.

Makes 4 cocktails.

Biscuits and Gravy

2009-06-08T09:38:00.000-07:00

Strawberry Pie

2009-06-08T09:37:00.001-07:00

Thai Glass Noodle Salad

2009-03-10T13:11:00.001-07:00

Homemade Corndogs

2009-03-09T13:18:00.001-07:00

Homemade Pizza

2009-02-28T20:04:00.001-08:00

Southern Corn Bread

2009-01-01T16:21:00.000-08:00

Filet Mignon with Pinot Noir Sauce

2008-12-25T17:22:00.000-08:00

Roasted Potatoes and Asparagus

2008-12-25T16:40:00.000-08:00

The BEST Tomato Soup

2008-09-25T16:57:00.000-07:00

As the cooler weather begins to fill our evenings, I thought I would share with you all an exceptional recipes for a tomato soup that I love to make and is utterly delicious. I hope you will enjoy serving this recipe to your family and your friends. Soon I will demonstrate this recipe on video for you, but until then:

Tomato Soup

Ingredients
Makes 6 cups
8 tablespoons unsalted butter
4 tablespoons olive oil
½ teaspoon red pepper flakes
2 large yellow onions, chopped
4 cloves garlic, chopped
2 (24 ounce) cans whole plum tomatoes
6 cups chicken stock
sea salt, to taste
freshly ground black pepper, to taste
Directions
1. Melt butter and olive oil in a large saucepan over medium-low heat. Add red pepper flakes and stir for about 1 minute. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 15 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth or use and immersion blender. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Shrimp and Grits

2008-09-15T20:28:00.000-07:00

Quick Pickles

2008-09-15T14:27:00.001-07:00

Baby Back Ribs

2008-07-05T16:31:00.000-07:00

Mojitos

2008-07-05T15:12:00.000-07:00

Bar B Que Sauce - 4th of July

2008-07-05T14:26:00.001-07:00

Pizza on the Grill - Pizza Margherita

2008-05-24T08:03:00.000-07:00

Pizza Margherita

Ingredients
Makes 4 pizzas
• Pizza Dough – recipe below
• All-purpose flour, for rolling
• 1 cup prepared tomato sauce
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup extra-virgin olive oil
• 24 fresh basil leaves, torn
• Coarse sea salt

Directions
1. Preheat a grill or grill pan.
2. Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
3. Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
4. Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
5. Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
6. Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.

Basic Pizza Dough

Ingredients
Makes about 1 3/4 pounds
• 3 1/4 cups all-purpose flour, plus more for work surface
• 2 teaspoons instant or rapid-rise yeast
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons White Wine Vinegar, at room temperature
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
Directions
1. In a large bowl, combine flour, yeast, salt, and sugar; mix until well combined. Make a well in the center and add water, wine, and olive oil. Using a wooden spoon, stir liquid into the dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.
2. Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic, and only slightly sticky, about 5 minutes.
3. Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel; set in a warm part of the kitchen and let rise until doubled in size, about 1 hour.
4. Punch down dough before using.

Jambalaya

2008-04-28T19:25:00.001-07:00

Pasta E Fagioli - Italian Soup

2008-04-16T18:59:00.000-07:00

Mousse A Lemon

2008-04-16T17:28:00.001-07:00

Personal Chef Services

2008-04-15T19:57:00.001-07:00

Personal Chef Service and Pricing
With packages for individuals, couples and families Scott offers Personal Chef services suitable for any budget or lifestyle!

Gourmet Every Day!
If you’re like most people, the two things that would improve your life are to have more time for yourself, your family and friends and to have the peace of mind that comes from knowing you’re doing everything you can to maintain your health. And, if you’re like most people, you’re probably pressed for time at the end of your work day so you turn to fast or frozen foods and don’t eat a healthy, well balanced meal.
Scott Hargrove is based in Beaverton and serving the Portland area, can give you back your time and provide you and your family with a nutritious, gourmet meal every day. I do all the grocery shopping, nutritional consulting, and then prepares scratch, gourmet meals with easy to follow serving instructions, right in your own kitchen… and all for about the same cost as dining out!

For questions or to schedule me to become your personal chef please contact me at -- scottinoregon@comcast.net.

1. Introductory Service
8 portions total (8 meals for one, 4 meals for two, 2 meals for four). Includes 2 entrées, four portions each with side dishes. Ideal for sampling our Personal Chef Services with minimal cost or as a gift for someone special!
:: Package Price: $145 ($18.13/meal) ::

2. Light Service
10 portions total. (10 meals for one, 5 meals for two). Includes 5 entrées, two portions each with side dishes. Perfect if you’re looking variety in your menu! A couple can eat well for a week with this package!
:: Package Price: $275 ($27.50/meal) ::

3. Custom 3-Serving
15 portions total. (15 meals for one, 5 meals for three). Includes 5 entrées, three portions each with side dishes. Great for families of three looking for variety or a couple who wants an extra serving for lunch the next day.
:: Package Price: $310 ($20.67/meal) ::

4. Standard Service
20 portions total. (20 meals for one, 10 meals for two, or 5 meals for four). Includes 5 entrées, four portions of each with side dishes. Our most popular package. A family of four can eat gourmet every day for an entire week or a couple can eat well for two weeks with this service!
:: Package Price: $350 ($17.50/meal) ::

5. Custom 6-Serving
30 portions total. (30 meals for one, 10 meals for three). Includes 5 entrées, six portions each with side dishes. This package is perfect for families of three looking for two weeks of meals.
:: Package Price: $435 ($14.50/meal) ::

5. Large Service
40 portions total (40 meals for one, 20 meals for two, 10 meals for four). Includes 5 entrées, eight portions each, with side dishes. Perfect for larger families or if you if you frequently entertain guests. A family of four can eat well for two weeks with this package, or a couple can have enough dinners for a month!
:: Package Price: $515 ($12.88/meal) ::

Can’t quite find the package that seems to fit your needs? Need something different than you see on this page? I would be happy to tailor-make a package to suit your needs. Prices will be subject to complexity and ratio of menu items/number of portions and fluctuating cost of groceries.

Pea Soup

2008-04-14T16:44:00.001-07:00

Black-Eyed Peas and Turnip Green

2008-04-09T09:38:00.000-07:00

Smothered (Fried) Chicken

2008-04-09T09:37:00.000-07:00

Chicken Stock

2008-04-04T11:24:00.001-07:00

Crab Cakes

2008-03-16T08:37:00.000-07:00

Fried Catfish

2008-02-25T11:31:00.001-08:00

Hot Browns

2008-02-10T18:30:00.000-08:00

Shrimp Po-Boys

2008-02-03T18:49:00.000-08:00

French Onion Dip

2008-01-28T08:00:00.000-08:00

Oysters with Two Sauces

2008-01-23T15:00:00.000-08:00

Fried Rice

2008-01-23T14:59:00.000-08:00

French Onion Soup

2008-01-16T10:02:00.000-08:00

Holiday Buffet

2007-10-31T11:33:00.000-07:00

The Perfect... Thank You Note

2007-10-03T20:30:00.000-07:00

So, you’ve survived yet another holiday season, managed to keep the casualties to a bare minimum, and have taken down the decorations and lights (unless you’re the owner of that house on Washington that has decided that unplugging the lights is essentially that same thing as taking them down).

Well, before you move on to planning that ever so festive Mardi Gras Party, there is just one more thing to be done: writing thank-you notes. Yes, somewhere in between your mom making you sit down with your Star Wars® notepad and pencil to write a note to Grandma for the fuzzy pajamas and firing off an email to your manager for her gift of the very functional desk calendar, you have completely lost touch with the concept of simple thank-you notes. Now that you’re an adult, an email just won’t do and more is expected of you than scratching out, ‘Thanks for the present, you rock!’ And let’s face it, the giver took the time to either endure the crowds at their nearest Target® store or re-wrap a present they received last year. Whatever the case, a gift deserves a brief note of thanks.

Grandma might not say anything to you, but trust me; she and her friends are probably at this very moment sighing over how young people today just don’t have manners.

As extra motivation, I will also tell you the hidden secret of thank-you notes--they improve the frequency and quality of the gifts you receive. People like being appreciated, and if they feel you actually notice the nice things they do for you, they’re more likely to give an encore performance. However, do not use this as a strategy to avoid writing thank-yous to those who regularly give gifts you do not like. Every gift deserves a thank-you note, even the ‘Best of Clay Aiken’ CD you received from your crazy Aunt Barb.

I assure you, writing thank-yous is easier than you remember.

First off, go out and get yourself some stationery, plain note cards or a selection of attractive postcards, and the proper postage. Avoid the pre-inscribed ‘Thank You!’ cards in loopy script, as there are times you’ll want to write notes where the aesthetic feels all wrong (and let’s face it, they’re tacky). Also, you may want to use these same cards for writing a thank-you after that ever-so-important job interview. Some very fine stationery can be found at Crane and Co. and Papyrus in Cherry Creek Shopping Center.

Secondly, make yourself this special cocktail that I find delicious and makes this task all the more enjoyable.

Dixie Belle
1 ½ oz vodka
1 ½ oz PAMA pomegranate liqueur
½ oz fresh orange juice
¼ oz fresh lime juice

Shake with ice and strain into a martini glass.
Garnish with a sprig of fresh mint.

Now, with cocktail in hand we can move on to this very simple six-point formula to the proper thank-you. Please remember, though, that thank-yous should be hand-written. Do not type them, no matter how poor your handwriting may be. No excuses.

Greet the Giver: Dear Anna,

That was easy, right?

Express Your Gratitude: Thank you so much for the hand-painted wine glasses.

This first sentence seems like it would be the easiest, but is actually the most complicated. Beware the just writing trap. Don’t write ‘I am just writing to say’; that’s stating the obvious. If the giver is reading, clearly you have already written… write as if whatever you say is happening in the moment.

If you’re writing to thank someone for an intangible (such as them putting you up at their place while you were visiting for the holidays or for a dinner party you attended), define what the intangible is in a mature and gracious manner. In other words, don’t say, ‘Thanks for letting us crash at your place.’ Instead say, ‘Thank you for your hospitality.’ Don’t worry if it sounds too simple; the point of writing the note is to create a simple expression of a heartfelt sentiment.

Discuss Use: They are so unique and will surely get lots of use.

Say something nice about the item and how you will use it. You may have to stretch the truth (even to a little white lie) on some occasions. However, there is always some truth that can be extracted. Let’s say you hate the gift (as I did with the wine glasses, which will certainly never see the light of day in my house). How to say thanks? Just find one thing that is nice about the item and mention it – but don’t get carried away.

Mention the Past, Allude to the Future: It was great to see you at our Christmas Eve celebration, my thoughts are with you and your family and I hope you are well.

Some questions to consider here would be: Why did they give the gift? What does it mean to your relationship with the giver? Let the giver know how they fit into your life. If it is someone you see infrequently or some errant family member you have little or no contact with, say whatever you know, but keep it brief.

Grace: Thanks again for your thoughtfulness.

It’s not overkill to say thanks again.

Regards: Best wishes,
Scott

Simply wrap it up. Use whatever works for you: Love, Yours truly, With love. Then sign your name and you’re done.

What’s Not There:

Any news about your life. This isn’t the time to brag about your new job, your new boyfriend or girlfriend, or what’s been going on in your life the last six months. Save all of the other information for the next time that you run into one another at a social function or for next year’s annual Christmas letter.

Timing:

One other thing to remember is the timing on writing a thank you note is important and should usually be done within a week of receiving the gift. However, do not let that deter you from writing a thank you note now for a present you received in December. Please remember, it is always better to be a little late with a thank you note than not to send one at all.

Scott Hargrove is a recent transplant to Denver from Seattle. Originally from Shreveport, Louisiana, Scott’s passion for gracious living and entertaining led him into event planning for non-profit organizations, corporations and individuals. Most recently Scott has assisted Project Angel Heart with several of their larger fundraising events. He is an event planner, caterer and consultant and can be reached through this publication or at scottshargrove@gmail.com.

The Perfect... Superbowl Party

2007-10-03T20:29:00.000-07:00

With the start of a new year comes one of America’s biggest and best traditions - the Super Bowl. Yes, the one night of the year you can throw caution to the wind and ignore that very strict New Year’s resolution to lose a few pounds and chow down on chips, dips, and all of those other game night favorites that everyone loves so much. Even if you have no idea which teams are playing, this can be an event that is fun for both the football fanatics in your group of friends and for those of us who know the true entertainment for the evening is in the commercials and half-time show.

However, if you are anything like me, you had no idea the Super Bowl was right around the corner (February 5th to be exact), but have been looking for an opportunity to get your friends together in a very casual way. And let’s face it… a Super Bowl Party is about the most unassuming, least finicky party you can host all year. So let it all hang out… Splurge and serve some of those delicious, finger-licking snacks that everyone loves so much, but this time take them to a higher level.

Let me just say here, I know Super Bowl parties bring to mind a table full of greasy foods and the quintessential tub of store brand onion dip served straight from its container alongside a bag of ruffled potato chips containing more bits and pieces than whole chips. So this year, take the lead and break that terrible mold. Call your friends now; invite them over for the perfect Super Bowl party and serve some of these delicious game night favorites.

FOR THE BAR

You’ll want a nice selection of beers. I usually provide a light beer (such as Amstel Light), a well-rounded beer (such as Red Stripe) and a selection of local beers. A nice way to put a twist on your typical beer is with the following recipe for a Bloody Bull.

Bloody Bull mix:
1 quart tomato juice
1 scallion, roughly chopped
1 jalapeno (with seeds), stemmed
2 tablespoons grated fresh horseradish, or to taste
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1 dash Tabasco
1 clove garlic, roughly chopped
½ teaspoon Celery salt
Freshly ground black pepper to taste

Combine tomato juice, scallion, jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

To serve, rim a pilsner glass with Williams-Sonoma’s Bloody Mary glass rimmer, fill the glass to ¾ full with beer and top off with the Bloody Bull mix. Stir and serve.

Use the same mix for a Bloody Bull cocktail. Simply add 1 ½ oz. of chilled vodka to a rimmed highball glass with ice, top with the Bloody Bull mix and garnish with a celery stick or pickled green bean.

FOR THE TABLE

This type of party isn’t the best time to bring out your best china or glassware. Instead, have fun. The party supply stores have some amusing football themed plates, cups, napkins and decorations that add to the festive feeling of the event.

The following recipes are a great place to start when planning your fete. Other items such as an assortment of artisan breads and dipping oils, a cheese platter and fresh veggies make wonderful additions.

Potato Chips:
Salt and freshly ground pepper
6 large Idaho potatoes (about 2 lbs), peeled
Canola Oil for deep-frying

Using a mandoline, slice potatoes lengthwise into very thin, even slices. Preheat oil to 375°. Add a few chips to the hot oil at a time. Fry until golden brown. Remove to a baking sheet lined with paper towels and sprinkle lightly with salt and pepper.

Onion Dip:
2 tablespoons olive oil
1 ½ cup diced onions
¼ teaspoon kosher salt
1 ½ cups sour cream
¾ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground white pepper

In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and still again before serving. This can be made a few days in advance and kept in a covered container until ready to serve.

Buffalo Chicken Wings:

2 ½ lbs. chicken wing pieces
½ cup hot sauce (I use Tabasco or Frank’s Redhot)
1/3 cup melted butter

Bake wings 1 hour at 425° or deep-fry 12 minutes at 400°.
Remove to a large bowl
Combine hot sauce and butter and cover wings with mixture. Toss well to coat.
Transfer to a serving dish and serve with celery sticks and Blue cheese or Ranch dressing.

IN FRONT OF THE TELEVISION

Make sure your guests have an assortment of snacks at their fingertips while they are massed in front of your television. Marinated olives, a cheese ball with crackers and this recipe for spicy mixed nuts make great finger foods.

Spicy Nuts:
2 cups assorted unsalted nuts, such as pistachios, cashews and pecans
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon sugar

Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in cinnamon, cumin and cayenne and toss for another minute. Spread the nuts out on a cookie sheet and sprinkle with salt and sugar; allow to cool. These can be made and stored in an airtight container up to 5 days.

Scott Hargrove is a recent transplant to Denver from Seattle. Originally from Shreveport, Louisiana, Scott’s passion for gracious living and entertaining led him into event planning for non-profit organizations, corporations and individuals. Most recently Scott has assisted Project Angel Heart with several of their larger fundraising events. He is an event planner, caterer and consultant and can be reached through this publication or at scottshargrove@gmail.com.

Green Chile - A Southwestern Favorite

2007-10-03T17:09:00.000-07:00

Caramel Apples

2007-09-30T13:49:00.000-07:00

Potatoes Au Gratin

2007-09-25T17:37:00.000-07:00

Sundried Tomato Tapenade

2007-09-23T14:20:00.000-07:00

Kettle Corn - A Real Treat

2007-09-20T11:39:00.000-07:00

Homemade Chili - So Easy and So Good

2007-09-17T17:51:00.000-07:00

Hamburgers - with a twist

2007-09-12T14:15:00.000-07:00

Buffalo Wings

2007-09-12T14:14:00.000-07:00

Carne Guisada

2007-09-12T14:13:00.000-07:00

Guacamole

2007-09-12T14:12:00.002-07:00

Peach Cobbler

2007-09-12T14:12:00.001-07:00

Caesar Salad

2007-09-12T14:09:00.002-07:00

Onion and Olive Tart

2007-09-12T14:08:00.001-07:00

Hummus

2007-09-12T14:07:00.001-07:00

Fried Green Tomatoes

2007-09-12T14:06:00.001-07:00

Mississippi Mud Pie

2007-09-12T14:05:00.000-07:00

Carving a Chicken

2007-09-12T14:04:00.000-07:00

Peach Sherbet

2007-09-12T14:03:00.000-07:00

French Vanilla Ice Cream

2007-09-12T14:02:00.000-07:00

Private Cooking Classes

2007-09-12T14:01:00.000-07:00

In-Home Cooking Classes
I also offer cooking classes for everyone from beginners on up. We offer a variety of classes and can tailor classes for your private group. A great idea for parties or get-togethers, cooking classes are typically delivered in your home, though we can arrange for alternate locations.
Classes usually run between 2-3 hours, but will be structured around your goals, and are hands on and interactive rather than demonstration-based. When you can actually get your hands on the ingredients and practice, it’s much easier to master them. Practice doesn’t always make perfect, but it will get you pretty darned close!! Space in cooking classes is limited to the size of your kitchen or the location you select. Keep in mind that when we’re in the kitchen and using the stove or oven, things can warm up quickly of we’re crowded.

Please contact me at -- scottinoregon@comcast.net for pricing information or to schedule your lesson.

Trout Filets with Crabmeat Sauce

2007-09-12T14:00:00.000-07:00

Chicken Fried Steak

2007-09-12T13:59:00.000-07:00

All-American Hamburgers

2007-09-12T13:58:00.000-07:00

Baked Beans

2007-09-12T13:57:00.000-07:00

Bar-B-Q Sauce

2007-09-12T13:56:00.001-07:00

Pimento Cheese Sandwiches

2007-09-12T13:55:00.000-07:00

Jamaican Jerk Chicken

2007-09-12T13:54:00.001-07:00

Spinach Madeline

2007-09-12T13:53:00.001-07:00

Roasted Chicken

2007-09-12T13:52:00.001-07:00

Key Lime Pie

2007-09-12T13:51:00.001-07:00

Pulled Pork Sandwiches

2007-09-12T13:50:00.000-07:00

Potato Salad

2007-09-12T13:49:00.000-07:00

Crawfish Pie

2007-09-12T13:48:00.000-07:00

Cedar Grilled Salmon

2007-09-12T13:46:00.000-07:00

Red Beans and Rice

2007-09-12T13:30:00.002-07:00

Southern Fried Chicken

2007-09-12T13:28:00.000-07:00

The Perfect ... Gift for the Host or Hostess by Scott Hargrove

2007-06-06T16:15:00.000-07:00

Whether you’re heading over to grandma’s house for Thanksgiving Dinner or a friend’s apartment for the holidays, a thoughtful gift is a must. A gift for the host or hostess is a well-balanced combination of several variables. The gift should be something well suited for the recipient, tasteful, yet not extravagant but also nice enough that it will not end up in the recycle or “re-gifting” bin.

A Bottle of Vino

So, to start, I thought I would give you all some tips on the old stand-by hostess gift: a bottle of wine. A bottle of wine makes the perfect gift. It’s easy to carry, doesn’t require really any wrapping and you can pick up a nice bottle for usually less than $20. However, there are a few tips that will ensure you arrive at your host’s home with a bottle they will enjoy. The most important is to buy your wines at a reputable wine shop or liquor store that does a high volume of sales. This will ensure that you are paying the fairest price for your bottle, but more importantly, the employees at these types of stores tend to be more knowledgeable and focused on customer service and will be able to direct you to a bottle of wine to best fit your needs. The two stores I use most frequently for my wine purchases in Denver are Argonaut Liquors and Bonnie Brae Wines. But I encourage you to try out a few wine shops in your neighborhood and find one where you feel the most comfortable.

One varietal (a wine made from a single named grape variety) that I often recommend as an excellent gift is Pinot Noir. Pinot Noir is probably the food-friendliest of all wines, meaning that it can be paired with red meats, heartier fish dishes, and poultry. When shopping for a Pinot Noir look for one made in Oregon State (they make the best Pinots) and know that your bottle does not have to be old to be good. You’ll find a lot of great ones in the $12-$20 range.

Also coming from the Pacific Northwest are some great Merlots and Cabernet Sauvignons made in Washington State. Look for a little more age on these bottles, but you’ll find some really delicious ones from 1999, 2000, and 2001 for under $20.

As for some good white wines such as Sauvignon Blanc look for ones from New Zealand and Napa Valley in the $15-$25 range, you’ll love them. And for those Chardonnay lovers try a bottle from the Sonoma County area.

“Chardonnay, cabernet sauvignon and merlot are safe choices for the holidays. But zinfandel is the classic choice for Thanksgiving. It’s the only wine that Americans like to call their own,” says John Roesch, wine director of pjwine.com, a Manhattan-based wine shop on the Web, who explains zinfandel may have its roots in California. The “inherently spicy variety” also easily mixes with all the different flavors on the Thanksgiving table, he adds. He also encourages consumers to experiment with riesling and syrah, which are both quite trendy these days.

Food Related Gifts

Not all hosts or hostesses drink wine but many — if not all — have an interest in food. A great housewarming gift for the first-time turkey chef or the sophisticated foodie is a product called FoodSmarts. Nope, it’s not a book about the latest diet craze. It is, however, filled with flavorful food facts minus the calories. It’s a game that contains 100 multiple choice or true-false questions and answers, which test players’ knowledge of the culinary world. Any diehard hostess or FoodNetwork junkie would love this game. I recently found them online at wrapables.com for about $25.

Unique items for the hostess’s pantry are great gifts as well. Specialty sea salts (they come in all different colors from all different parts of the world with different and distinct flavors), olive oils, vinegars, jams, or an interesting mustard picked up on your last trip to Europe all make super gifts.

Soaps and Lotions

If you’re looking for something a little more personal, but still for the home, some nice soaps, lotions and creams designed for use in the kitchen make great thank-you gifts. Cucina products available at Anthropologie and Nordstrom are fantastic and always receive raves from their recipients. You’ll also find many of the unique soaps, lotions, and room sprays at L’occitane, Williams-Sonoma, and at many online retailers make great gifts.

If all else fails…

If for some reason you cannot seem to find that “perfect” gift for your host you can always take them something handcrafted. People love to receive something made personally for them, be it a small set of handmade candles, homemade jams and jellies, or even some fresh squeezed orange juice in an antique decanter paired with a box of pastry for your host to enjoy “the morning after” would all be very thoughtful. Whatever you decide, make your gift a heartfelt and personal thank you for your host’s hospitality and you will surely continue to receive invitations to their gatherings in the future.

Scott Hargrove is a transplant to Denver from Seattle. Originally from Shreveport, Louisiana, Scott’s passion for gracious living and entertaining led him into event planning for non-profit organizations, corporations and individuals. He is an event planner, private cooking instructor, caterer and consultant and can be reached through this publication or at scottshargrove@gmail.com.

The Perfect... Progressive Dinner Party

2007-06-06T16:11:00.000-07:00

To start, I have to say thank you to all of the readers who have been wonderful about emailing me with questions and comments about some of my previous articles. It is such a pleasure to have the chance to help you make creative and appropriate choices for your birthday celebrations, anniversaries, pool parties, and romantic dinners. However, the most asked question I have gotten over the summer has been how to entertain a group of people in a casual, fun, inexpensive, and different way. My answer: A Progressive Dinner Party.

Organizations such as church groups, women’s clubs, and veteran’s organizations have been using the progressive dinner as a way to introduce new members to a group in a more intimate setting for years. I have even helped Arts organizations, such as the Seattle Opera, organize a progressive dinner to introduce their upcoming season to their most generous donors where each home’s decorations and menu was designed around the theme of the opera it was announcing.

The progressive dinner party works especially well for those of you in neighborhoods, apartment buildings and condo complexes. This allows everyone the chance to walk from home to home without worrying about organizing cars and designated drivers. It also facilitates digesting between courses!

When planning your dinner, you should schedule no more than 3-4 courses. Beyond that the logistics become too complicated with too much time wasted on traveling. And be sure to plan on at least a three hour evening, in order to allow for 45 minutes to an hour at each stop.

Some groups hold monthly Progressive Dinners with a different theme each month. The course responsibilities can be rotated among participants, or everyone can always be responsible for their favorite course. You can pick holiday themes, seasonal themes or different cuisines for each dinner. Tie-in your decorations with the recipes, asking each host home to use decorations representing the nationality of the course they are serving, or picking up on your seasonal theme. Whatever you decide… be creative and have fun.
You can handle beverages several ways. With small groups you could ask each host to provide the beverage that best suits their course. With larger groups you could make it BYOB for alcoholic beverages and just ask the hosts to provide soft drinks and coffee.
One delicious beverage is this Sangria that can be made in advance and served to your guests as they arrive. You have to try it. It’s delicious!

White Zinfandel Sangria

1 750-ml bottle of chilled White Zinfandel 1/2 cup peach schnapps 2 tablespoons Cointreau or other orange liqueur 2 tablespoons sugar 2 cinnamon sticks, broken in half 1 lemon, sliced 1 orange, sliced 1 peach, sliced into wedges 1 10-ounce bottle of chilled club soda Ice cubes

Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve. Serves 6.

For appetizers try a selection of marinated olives, peppers, and Bocconcini served with some toasted artisan bread. These Spinach Parmesan Balls would be a nice addition to any cocktail course, and are so easy to prepare.

Spinach Parmesan Balls

1 pound package frozen chopped spinach, thawed 5 eggs 1 large onion, minced 10 tablespoons margarine, melted 1 cup shredded Parmesan 2 garlic cloves, minced 1/2 teaspoon dried thyme leaves 1/2 teaspoon cayenne 1 3/4 cups Italian-style bread crumbs
Preheat the oven to 350 degrees F. Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand. Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet. Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately. Makes about 30-40 portions

Another delicious, fast and easy recipe would be this Roasted Red Pepper soup. It can be made the afternoon of the party, cooled and reheated just prior to serving.

Roasted Red Pepper Soup with Orange Cream

1 Tbsp olive oil
2/3 cup sliced shallots (about 4)
1 15oz jar roasted red peppers packed in water
1 tsp sugar
2 cups (or more) chicken broth
½ cup orange juice
2 Tbsp whipping cream
¾ tsp grated orange zest
Thinly sliced fresh basil leaves for garnish

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. (If preparing this recipe in advance, stop here and continue with the rest just prior to serving.) Return soup to pan. Bring to a simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.

Whisk cream and orange peel in small bowl until slightly thickened. Drizzle over soup as garnish.

So, to Mark in Stapleton, Gary in Lowry and that group of gals in LoDo, thanks for your emails and I hope this answers your question. As you can see, getting together with friends in a casual, inexpensive and different way is an easy thing to do when you divide the work and cost among a few others.

Scott Hargrove is a transplant to Denver from Seattle. Originally from Shreveport, Louisiana, Scott’s passion for gracious living and entertaining led him into event planning for non-profit organizations, corporations and individuals. He is an event planner, private cooking instructor, caterer and consultant and can be reached through this publication or at scottshargrove@gmail.com.

The Perfect... Business Lunch by Scott Hargrove

2007-06-06T16:10:00.001-07:00

The business lunch may be a time to eat, but it’s also the time to make the right impression, to close a deal, and to build relationships with customers.
The business lunch is one of the most frequently used forms of business entertaining. It is the perfect medium to develop rapport and understanding with clients and customers.
Knowing how to play host and also be a proper guest is very important as this reflects on yourself and your company.

The Invitation

It is a general rule of thumb to issue invitations for lunch about a week before the event. However, when you invite someone with a busy schedule, consider making the invitation earlier (up to 3 weeks in some cases) and have two or three alternative times available on your schedule. Another hint here is to check if your guest needs to leave by a certain time for another appointment. Gathering this extra information will only make it easier on you and will give you a very clear timeframe in which you must accomplish your necessary business. While making the invitation also ask your guest if they have any special dietary restrictions or preferences so that you can guarantee they will have several menu choices to fit their needs.

The Location

Now here’s a tip that I hope you’ll all heed and probably one of the most important steps in hosting the perfect business lunch: pick the best restaurant for the occasion. Your first lunch out with a new client isn’t the best time to visit that restaurant you’ve been dying to try but haven’t had the time to check out yet. It is also not the best time to drop in on that national chain establishment where all of the friendly wait staff show off their personalities with those tiny little buttons with such phrases as “Smile” or “Don’t Worry, Be Happy”. You want your guest to feel like you’ve put at least some time into picking the location that you choose to do business. So go with what you know. Most of those fantastic restaurants you visit for dinner when you’re out with family or friends also serve wonderful lunch menus. If you need suggestions, get yourself a good restaurant review book, such as “The Gabby Gourmet”, which will give you the price range of the menu, the demeanor of the wait staff and the noise level of the dining room. And trust me, the noise level is something to pay close attention to. There’s nothing more irritating than trying to hear your client or boss describe their needs for a project or assignment and not being able to hear them over Celine Dion belting out “All By Myself” over the dining room’s stereo system. Instead, take the time to find a place that is quiet enough for a conversation (but not too quiet), employs a good wait staff and serves food that will fit your budget and tastes.

On the Day

One step that I feel is so important is confirming the appointment with your guest either via email, phone or through their assistant. I feel like this sentence could be included in the introductory paragraph, but I guess maybe your point is the confirmation should be done on the day of the meeting, in which case I guess it makes the most sense here.

Meet and Greet

A good host will arrive at least 10 minutes before the appointed time to check with the host or hostess about your reserved table and attend to any issues that need your attention. Most hosts wait at the reception area for the guests to arrive. But alternatively, you could allow yourself to be shown to the table and inform the waiter that you are expecting other guests. The host should rise to welcome the guests as they approach. This is also the time when business cards are exchanged. As for late arrivals, it is inconsiderate to keep others waiting – this applies to both host and guests. If you are running late always call your host and inform them of your delayed arrival.

Food and Drink

If you have dined at the restaurant before, you may want to recommend to your guests the specialties of that restaurant. Alternatively, if you are uncertain of what to order after studying the menu, it would be a good idea to ask the waiter for recommendations. If you are dining in a restaurant where the food is to be shared by all, be sure to ask your guests if they have a preference before assuming the responsibility of ordering for the table. Do not spend too much time over the menu and placing orders. If you choose not to drink alcohol, always decline politely and avoid any lengthy explanations.

Talking Shop

The period before ordering the food should be reserved for establishing rapport. It is appropriate to begin talking business once the orders have been placed. If you begin before this, the hovering of waiters around the table could undermine your effectiveness. You would, I’m sure, have prepared yourself for the issues that you wish to raise. Be sure to summarize your understanding at the end of the discussion to ensure that there is a meeting of minds. Reiterate the actions that need to be taken to ensure that what you have said has been understood. Consequently, a memo or minutes of the lunch meeting should be prepared and sent to each guest for their information and follow-up. This will show your attentiveness and also professionalism in concluding the meeting.

Bill, Please

Ask for the bill when everyone has finished the meal. When it arrives, check it discreetly to verify its accuracy. If there is a simple discrepancy, you may enquire politely. If you expect further difficulties, excuse yourself and settle at the cashier’s desk. It is an indication that the meal has ended when the host rises. The host should accompany the guests to the door, shake their hands and thank them for coming to the lunch. Where appropriate, accompany the guests to the elevator lobby and wait with them until the elevator arrives.

Scott Hargrove is a recent transplant to Denver from Seattle. Originally from Shreveport, Louisiana, Scott’s passion for gracious living and entertaining led him into event planning for non-profit organizations, corporations and individuals. Most recently Scott has assisted Project Angel Heart with several of their larger fundraising events. He is an event planner, caterer and consultant and can be reached through this publication or at scottshargrove@gmail.com.

The Perfect… Thank You Note by Scott Hargrove

2007-06-06T16:06:00.000-07:00

January 2007