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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Thursday, January 27, 2011

Valentine's Day 2011 is looming just around the corner. 
Would you like me to come to your casa and cook an intimate dinner for you?
A lovely sight to see in your own home. The table is set with candles, flowers,
and your best china. The dinner is served. Or, perhaps, you would prefer tea 
for two, lunch, or breakfast in bed? Get in touch: 845-365-0042

No broken hearts here.

I really am getting lazy. I had some ground beef in the fridge that needed to be cooked. What to do? Too lazy to even grate an onion. Turned the oven to 350 degrees F..

Mix together whatever quantity you have on hand of ground meat. Toss in some eggs, a few dollops of salsa, a sufficient amount of breadcrumbs, a good sprinkle of onion and garlic powder and a heaping teaspoonful of parsley paste from the jar….something old, something new. Meatloaf for a bride.

Form into 3, 4, however many, little meatloaves. Put some parchment paper on a sheet pan and place the meatloaves on it, well separated. Put about a tablespoon of the salsa on top of each loaf and sprinkle with some whole cumin seeds.

Bake until done. I really don’t know how long - maybe 30 minutes. I got busy on the computer and I started to smell something so I checked and the loaves looked very done and browned. A lot of oil oozed out of them. I took them out to cool for a bit then turned off the oven.

About 5 to 10 minutes later they were ready to eat. Except I was going out to eat so I wrapped them up in aluminum foil but not before tasting one of the loaves. Tasted great. The salsa got milder and the spiciness was just right.

This is not a gourmet recipe but good to do quickly. You could substitute the garlic and onion powders with real garlic and onion. Just think Cajun. They cook everything with these powders, even Emeril. What do you think his ‘Essence’ is? It’s garlic powder and all sorts of other dried ingredients mixed together. You think Rick Bayless would approve of this use of his salsa? 

Ground Beef (or Turkey or Chicken)
Frontera HOT Chipotle Salsa with Tomatillo and Garlic
3 eggs
Parsley paste, see previous recipe
Onion powder
Garlic powder
Cumin seeds

Here is what it looked like. Like a hamburger. You can shape it anyway you like.