Welcome!

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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Tuesday, March 07, 2017

Trinidad Chicken from Grace Young and a Kung Pao Chicken Recipe

https://youtu.be/i2xbWZ58tE4

Posting this for my students who took the Chinese Takeout Food class on March 4th. We made Scallion Pancakes, Kung Pao Chicken, Beef with Broccoli, Soy Sauce Chicken, Stir-fried Bok Choy and Steamed Rice.
Here is the recipe for the Kung Pao Chicken.

All ingredients are prepared in advance. The cooking process is fairly quick and requires that the ingredients be ready. All Chinese food takes this approach: so it’s prep, prep, prep. Once you get into the swing of it a meal can be prepared and ready very quickly. Take out all the ingredients, start the rice, wash, peel, and chop with a sharp knife.

KUNG PAO CHICKEN
(adapted from Chinese Takeout Food, by Diane Kuan)

Marinade
1 tablespoon soy sauce
 2 teaspoons Shao Hsing rice wine or dry sherry
1-1/2 teaspoons cornstarch or arrowroot powder

1 pound boneless, skinless, chicken breast or thighs, cut into 1/2-inch cubes

Sauce
1 tablespoon Chinese black vinegar or good quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch or arrowroot powder
½ teaspoon ground Sichuan pepper

2 tablespoons peanut or grapeseed oil
8 to 10 dried long red chiles
3 scallions, white and green parts separated, thinly sliced on diagonal
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
¼-1/2 cup unsalted dry-roasted peanuts


1-              In a bowl large enough to hold all the chicken, stir together the soy sauce, rice wine, and cornstarch to dissolve. Add the chicken cubes and stir to coat. Leave at room temperature about 10 minutes.

2-              In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and Sichuan pepper. Stir to dissolve the sugar and cornstarch.


3-              Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the chilies to stir-fry about 30 seconds or until they begin to blacken. Leave them in.

4-              Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.


5-              Add the scallion whites, garlic and ginger and stir-fry about 30 seconds. Pour in the sauce and mix to coat all the ingredients. Stir in the peanuts and cook another 1 to 2 minutes. (If it looks dry, add about 1/4 cup water).
                 

6 -             Transfer to a serving dish, sprinkle with the scallion greens and a slight drizzle of roasted sesame oil. Serve.

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