Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Saturday, January 28, 2006

Peanut-Sesame Chicken Balls ©

This recipe won $500 from the Peanut Advisory Board.
makes 20 appetizers

For the balls:

1/ 1/2 pound ground chicken
2/ 1/4 cup onion, roughly chopped
3/ 1/3 cup peanut butter, smooth or chunky
4/ 1 egg
5/ 1/4-teaspoon red pepper flakes
6/ 1 Tablespoon soy sauce
7/ 1 teaspoon or less of salt

8/ 6 whole waterchestnuts, roughly chopped
9/ 2 Tablespoons roasted peanuts, roughly chopped

10/ 1/2 cup unhulled white sesame seeds
11/ Oil for sautéing
12/ 1 whole Boston lettuce, washed, leaves separated

For the Sauce:

1/ 1 Tablespoon smooth 100% peanut butter
2/ 2 Tablespoons Hoisin Sauce (Koon Chun brand)
3/ 2 Tablespoons Water
4/ dash or more of Tabasco, to taste
5/ a few squeezes of fresh lemon juice

To make the balls:

Put the first seven ingredients into a food processor and pulse until chopped and combined. Take out and put into a non-reactive bowl. Fold in the chopped waterchestnuts and chopped peanuts. Refrigerate one hour or up to overnight.

Put the sesame seed into a flat-bottomed bowl or pie plate. Wet your hands and, with the help of a teaspoon, roll the chicken mixture into spheres about the size of golf balls. Then roll them in the sesame seeds. (Optional: Place them on a parchment lined baking tray and refrigerate, covered with plastic wrap, until ready to cook.)

Heat the oil over a medium flame until hot. Fry the chicken balls about 6 at a time in hot oil, turning frequently until well-browned all around. Add more oil as necessary. Take out and drain on paper towels while you cook the rest.

To make the Sauce:

In a small bowl mix all the ingredients together adding enough water to get the consistency you want. Don't make it runny - a little bit thick is good. Double the recipe for additional sauce.

Place a chicken ball inside a lettuce leaf and coat generously with the sauce. Roll up loosely.
Or, put out the balls, the sauce, and the lettuce and let your guests make their own!
Serve warm or room temperature.

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