Client Cook Days – The "T"’s of Panther Trace, 02/09/2009

Monday morning, I cooked for a client that found me thru HireAChef.com, a website that connects Personal Chefs and clients in the United States. I was very excited to cook for this family, as I had a feeling that it would lead to more bookings with not only the family, but also their friends and colleagues.

Their cookday was going to be easy – three chicken dishes, one beef dish, and one fish dish that they were going to cook within 48 hours.

Recipes prepared were as follows:

ENTRÉE #1:
Mediterranean Fresh Fish – Baked fresh Fish covered with a topping of Black olives, Artichoke Hearts, Feta, and Tomato flavored with a hint of Garlic, Lemon and Clove
Side Dish: Brown Rice

ENTRÉE #2:
Ginger Beef Stir-Fry - Marinated Stir-fried Strips of Beef in a Ginger-Soy Sauce
Side Dishes: Ginger-Glazed Carrots with Macadamia Nuts (Carrots in a Ginger and Brown Sugar Glaze) and Brown Rice

ENTRÉE #3:
Baked Chicken with Tomatoes, Olives, and Mushrooms – Greek seasoned Chicken baked with Italian Tomatoes, Black Olives, and Sauteed Mushrooms

Side Dish: Vegetable Couscous Salad (Couscous with Tomatoes, Green Onions, Garbanzo Beans, Red Bell Peppers, Currants and Zucchini combined with a spicy Lemon Curry Dressing)

ENTRÉE #4:
Chicken and Black Bean Enchiladas – Chicken Strips, Black Beans, Jack cheese, and Red Bell Peppers in a Mexican salsa rolled in Flour Tortillas and topped with cheese and Picante sauce
Side Dish: Brown Rice

ENTRÉE #5:
Artichoke and Feta Cheese Stuffed Chicken - Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing.
Side Dishes: Orange-Glazed Carrots (Carrot slices in a Sherry Orange Ginger Glaze) and Brown Rice

I apologize for not having any other photos to share from this cook date – I am certain that these dishes will be repeated (especially the Chicken and Black Bean Enchaladas), so you can bet that I will be photoing them at that point!

Enjoy!
Chef Susan