Monica Pearson spent a day dishing with chefs and a mixologist about the Family Food Fest Atlanta Father's Day (6/21) at the Georgia Aquarium. Below are the recipes from her guests. Click here for tickets and event info.
Chef Idris Muhammad's She Crab Soup 2 tablespoons unsalted butter 1/2 cup leeks, the white part 1/2 cup each of finely diced white onion, and diced celery 1 tablespoons smoked paprika 3/4 cup all purpose flour 1 cup dry white wine 6 cups canned crab broth or prepared seafood stock 6 sprigs of thyme 2 bay leaves 1 teaspoon Worcestershire Sauce 2 cups heavy cream 3/4 cup dry sherry 1 pound pasteurized jumbo lump crab meat Kosher salt and ground white pepper to taste Add butter to sauce pan with onions, leeks, celery, and thyme. Cook until translucent, then add paprika and flour, until it covers onion mix. Whisk in seafood stock until all lumps of flour are gone. Cook for ten minutes, then add wine, sherry and Worcestershire Sauce and bay leaves. Add heavy cream and let it reduce by half. Then fold in jumbo lump crab meat and salt and pepper to taste.
Mixologist Tiffanie Barriere' whipped up this summer cooler for you. The name is Superstition
2 ounces tequila--blanco 1 ounce cilantro syrup* 1/2 lime juice Soda Mix all ingredients except the soda and shake cold with ice. Strain into a tall glass, top with soda and garnish with fresh cilantro. *Cilantro Syrup 1 cup of sugar 2 cups of water 1 bunch of fresh cilantro Bring all ingredients to a boil in a saucepan. Once it's boiling, remove from the heat and strain the liquid into a glass container for refrigeration. Cheers!
Chef Ashley Keys shares her recipe for Sweet-and-sour chicken. 1 bag 12oz frozen vegetable stir-fry 1 tablespoon peanut oil or vegetable oil 1 tablespoon ginger, minced 1 tablespoon garlic, minced about 2-3 cloves 1 tablespoon scallions (green onions), rinsed and minced 2 tablespoons rice vinegar 1 tablespoon Asian hot chili sauce 2 tablespoons brown sugar 1 tablespoon cornstarch 1 cup low-sodium chicken broth 12 ounces boneless, skinless chicken breast, cut into strips 1 tablespoon lite soy sauce Thaw frozen vegetables in the microwave or place entire bag in a bowl of hot water for about 10 minutes. Set aside. Heat oil in a large wok or saute' pan over medium heat. Add ginger, garlic and scallions and stir fry until cooked but not browned, about 2-3- minutes. Add the rice vinegar, chili sauce and brown sugar to the pan and bring to a simmer In a bowl, mix the cornstarch with the chicken broth and add to the pan. Bring the mixture to a boil over high heat, stirring constantly. Lower the heat to a gentle simmer. Add chicken and stir continually for 5-8 minutes. Add vegetables and mix gently. Simmer with the lid on to reheat for about two minutes. Add soy sauce and mix gently. Serve.
Here is a link to Chef Kevin Ashford's recipe for Idland Breeze Cheesecake.