Chicken with Honey, Orange & Mustard Glaze

Maralyn and I, The Tandem Tasters, have enough chicken recipes for another chef and recipe book all about chicken. Yet, we rarely publish them on Where and What in the World or The Big Blend.

We figure everyone has an abundance of chicken dishes. Chicken is versatile, healthful and inexpensive. Our book features French Master Chef, Herve Laurent's, classic Coq au vin.

Julia Child once told us that one of her favorite meals was a fresh, plump roast chicken with herbs.

Recently, on the food network, Emeril said that his most requested recipes are for chicken,
so, here it is.

This was adapted from years of trying to come up with something different for chicken. We generally have most of the ingredients on hand for a last minute supper.

Chicken with Honey, Orange & Mustard Glaze

Ingredients

1 tbs oil
4 - 6 oz boneless, skinless chicken breasts
4 chopped scallions, or use a shallot
1 to 3 crushed garlic cloves
3 tbs honey or honey mustard, or half of each, the Hill Team favorite
2 tbs soy sauce
1/4 cup orange juice
1 orange, pealed and cut in segments (This is optional but adds color and flavor)
garnish: flat leaf parsley or lemon balm

Method

Place breasts in a shallow roasting pan.
Preheat oven to 350 degrees F.
Heat oil and gently saute scallions and garlic until soft.
Add the honey, or/and honey mustard, orange juice, orange segments and soy sauce to pan.
Stir until honey is dissolved.
Pour over chicken and bake, uncovered, for 45 minutes or until chicken is cooked and golden. The timing depends on the size of your chicken breasts.
Garnish with parsley or lemon balm.


Tips

If you cannot find a fresh orange you can use canned segments or even substitute some orange maralade - about 3 tbs in the honey glaze.

Our beverage choice is an Oregon Pinot Noir or a California Zinfandel.
For a milder flavor, use only honey. We prefer the extra garlic and mustard honey.
If we think of it, we baste the chicken once or twice while cooking.
We serve this with a green salad, preferably spinach.
Rice pilaf, wild rice, or a baked potato will soak up the glaze.

If you have planned for leftovers, this citrus flavored chicken cut up makes a good chicken salad or sandwich for the next day.

If you are serving ham for the holiday, this honey, orange, mustard glaze works very well for ham. Glaze the ham with honey, mustard and orange juice before baking.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Coffee and Tea Festival

Subtitled, "The Little Show that Proved Them Wrong."

The Hill Team is hooked on coffee and tea. We thoroughly enjoy both depending on the time of day and where we are. When I read about the "Coffee and Tea Festival," I felt it was something I should share.

This event is aimed at New York area independent coffee and tea shop owners who cannot take part in an huge annual trade show due to cost and time constraints. Approximately 25% of the attendees represent the retail community. So, if you are in the New York area, you may want to pass this information on to your coffee or tea shop. You may want to attend yourself. The cost is around $22--see website below.

February 20-21, 2010, Starfish Junction will produly present the 5th Annual Coffee and Tea Festival. It will provide a variety of exhibitors and presenters and attendees will be able to sample and taste.

The Food Network loved the show when they first attended in 2005. In this difficult economic time, pass this information on to your local shop owner. It may be just what they are looking to experience. I wish I was attending.

For more information:

www.CoffeeAndTeaFestival.com

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine
Member: Society of Professional Journalists

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Cheers - Pineapple & Champagne

"Let your food be your medicine and your medicine be your food." Hippocrates.

I recently returned from a Hawaiian island with family and friends. We all agree that the fresh pineapples we devoured daily were the best we ever tasted. I quizzed a native from Kauai as to why there is such a difference. He explained that in Hawaii and other tropical parts of the world, pineapples are ripened on the plant.

He demonstrated how to choose a ripe pineapple: The scent of pineapple is intense and the pulp yields to finger pressure. Also, the leaves on top are easy to remove. A ripe pineapple is full of healthful nutrients.

To make juice, peel and cut pineapple into small chunks. Place in a blender. Drink almost immediately for fresh results.

We like this sweet treat as it, but one night we topped the fresh juice with champagne for a birthday toast. I do not know why I never tried it before.

Canned or frozen pineapple may work, but try it with a fresh from the plant pineapple for a sensational cocktail.

Aloha!

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Rancho La Puerta Cook Book Honored by James Beard Foundation

Brenda and I will soon be going to Rancho LaPuerta from February 27 to March 6, to present a workshop on "How to Start Journaling and Why."

Since we also plan to write about the fitness, health and spa aspect, we were excited to hear that the James Beard Foundation has honored "Cooking with The Seasons at Rancho LaPuerta" by Deborah Szekely and Deborah Schneider with Jesus Gonzalez as a nominee for the 2009 competition.

Rancho LaPuerta says, "This cookbook was released in the Fall, 2008 and highlights recipes using fresh, local, seasonal ingredients--an approach that lies at the heart of the guest experience at this spa and fitness resort. Here guests eat meals cooked with vegetables and fruits fresh from the spa’s own 5-acre organic farm. In addition, they have the option of taking cooking classes at La Cocina Que Canta (The Kitchen That Sings), the spa's cooking school, which is set at the very edge of the farm’s fields."

We look forward to our visit to the Ranch and getting a closer look at "Cooking with The Seasons at Rancho LaPuerta." Brenda has experience Rancho LaPuerta several times. It will be my first, and I'm eagerly anticipating this well respected destination.

Website: www.rancholapuerta.com.

Phone number: 800-443-7565.

Watch for our posts in March and April for more on Rancho LaPuerta.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine
Member: Society of Professional Journalists

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Phoenix Tequila Fest & Senor Rio Tequila/Dancer Cocktail

Norm and I were invited to the 2009 Phoenix Tequila Fest by Jonathan Ganch and Debbie Medina . We had been to wine tastings on a large scale, but never tequila. Even though it was a small gathering with 20 or 30 displays, it was quite interesting and happy we experienced the event. The music, festive atmosphere and great hosts enhanced the event.


If you have trouble viewing the video, click here.
I met Debbie about 2-1/2 years ago when she attended a writing workshop. A year later, after she had met Jonathan, they had formed a partnership to bring Senor Rio to the market. When they told me of their endeavor to bring a secret family recipe of premium tequila to the market, I felt it could be a difficult process. However, they pursued their dream and Senor Rio tequila was born on Cinco De Mayo 2009 in the little town of Tequila, Mexico. The first shipment arrived in Arizona on May 29, 2009.

We are not tequila experts by any means, so this event was a real experiment. Debbie encourage us to go to the booths and tastes the different tequila's. I tasted more than Norm as he was driving. We tasted all different price ranges. Much to my delight, we both liked the Senor Rio best. It was nice to be able to tell them they achieved the "pure elegance," for us.

Like many other tequilas, it comes in blanco, reposado and anejo. Our preference was for the medium bodied. Senor Rio is now being distributed in California and Arizona. Its story is fascinating. When you check out the website, you can find the stores and restaurants that feature Senor Rio. If you try it, let me know what you think. We went to Total Wines to get a bottle for ourselves. I love the bottle and so does everyone else I know that has seen it.

Senior Rio has all sorts of cocktail recipes on its website, including lower calorie choices.

Dancer Cocktail from www.senorrio.com
1 part Senor Rio tequila
1 part blackberry liquor
.5 part Malibu
5 parts pineapple juice

Mix together with ice or in a blender and garnish with a pineapple slice.

Good luck and thank you for having us as your guests at the 2009 Tequila Fest.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Agave, The Arizona Spa Teams Up with Former NFL Player Damian Vaughn

Many of you have read my article featured in The Big Blend Magazine on the Agave Spa at the Westin Kierland Resort and Spa.

Tuesday night, I was interviewed on the Vacation Station Radio Program about Arizona spas. I wish I had know what I've just discovered.

UNIQUE MEDITATION SERVICES NOW AVAILABLE AT THE WESTIN KIERLAND RESORT & SPA IN SCOTTSDALE

Partnership with former NFL player Damian Vaughn and the Vaughn Center brings special meditation services to the Resort that are designed to energize, inspire and transform the body, mind and spirit.

These services are designed to provide the integrative tools necessary to get "mind fit." This is the first time Damian has ventured out into a partnership program of this type.

This program sounds fascinating to me. But, what I really like is the focus Agave has on continuing to enhance its wellness programs for guests.

Damian says,"We've designed programs that leverage our experience training peak performers in the athletic world to guide high achievers in the business world and anyone that seeks to enjoy a life with more calm, creativity, impact, success, and well-being.The parallels are in learning how to master the art of inspired living from the inside-out."

Spa Director, Loren Anderson, has been instrumental in making this happen as well as expanding the massage and additional wellness programs.

After my initial visit to Agave, I was eager to return. With this new program, I'm quite intrigued to experience it. If that happens, I'll certainly provide an update.

For more information on the spa, programs and Damian Vaughn:
The Westin Kierland Resort & Spa
480.624.1000.

Maralyn D. Hill, President

International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine
Member: Society of Professional Journalists

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Taste - Spinach & Rice Side Dish

This tasty spinach side dish pairs well with fish and meat. It is healthful and easy to make in the microwave.

Spinach and Rice

Ingredients

l bag of fresh spinach, about 9 -10 oz.
1 tbs butter

2 bags frozen precooked rice, wild or brown

2 tbs or more, of shredded Parmesan cheese

Method

Place spinach and butter in a microwave bowl.

Cover and microwave about 3 minutes or until spinach starts to wilt.

Stir in rice and microwave for 4 more minutes.

Let stand for about 2 minutes, fluff with a fork, sprinkle with cheese and serve.

We served this spinach dish with baked salmon for great eye appeal.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Oyster Rolls Recipe from Monroe Family Recipes & Ash Lawn-Highland Video

When The Hill Team was in Charlottesville, VA, on an International Food Wine & Travel Association Press Trip, we were fortunate to visit Ash Lawn-Highland, home of James and Elizabeth Monroe. As the fifth President of the United States, he is remembered as a statesman. However, he considered himself a farmer. Monroe and neighbor Thomas Jefferson bother were concerned with the earth and producing.

If you have trouble viewing the video, click here.

James and Elizabeth Monroe entertained a lot a Ash Lawn-Highlands and the estate has a collection of recipes from letters and various documents from the Monroe family. They were converted to current measurements and were willing to share them. I've picked the recipe for Oyster Rolls as it sounded interesting. A video of the estate is shown below recipe.

Oyster Rolls
The top crust of a loaf of French bread is cut off and the inside scooped out. The inside is buttered and toasted in the oven. This is filled with two dozen broiled or fried oysters. Put the top crust on again. This is also buttered and toasted. This is fine for a late supper party, served with relish or pickle.

4 French style hard rolls
butter
12 oz select oysters
1/4 cup flour
1/4 cup white cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
vegetable oil for frying
hot sauce, relish or chopped pickle

Method
Slice the top off each roll and butter the soft side of it. Hollow out the rolls to form shells to hold the oysters. Butter the inside of each roll. Toast the rolls and their tops lightly in the oven. Keep them warm.

Combine the flour, corn meal, salt and pepper. Dredge the oysters in the flour mix, then in egg, and again in the flour. Fry them in 1/4 inch hot oil in a large skillet, turning to brown both sides. Drain on paper towels. Divide the oysters evenly between the rolls. Replace the top crusts and serve immediately with hot sauce and relish as accompaniments.

Serves 4.

You may want to visit Ash Lawn-Highland when you are near Charlottesville.
1000 James Monroe Parkway, Charlottesville, VA 22902. Phone 434 293 8000
http://www.ashlawnhighland.org/

The tour is well worth while.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Sips - Hot Cider

One balmy evening in June, the Hill Team was feasting on lobsters in Rockland, Maine.

I found this recipe for warm cider in the library of the historic Captain Lindsey House Inn. I am glad that I saved it to adapt for a cold evening. We enjoy fresh cider, cold or warm, as is, but this simple, spicier version makes it special.

Ingredients
1/2 gallon of fresh apple cider, preferably from the orchard
2-3 tablespoons of freshly ground ginger
1 teaspoon, or more, of allspice, to taste
Cinnamon sticks to add to each mug

Method
Bring the top 3 ingredients to a gentle simmer in a large saucepan for about 10-20 minutes, or longer to scent your home and infuse the flavors.
Pour into mugs and add a cinnamon stick for flavor and stirring.

Tips
If you have any warm cider left, simply refrigerate to serve cold or warm again.
This cider pairs well with roast pork dishes.
I like to serve it in place of coffee or tea on cold mornings.
Norm suggests spiced cider with apple pie.
Experiment by adding or substituting your own favorite spices such as a star anise pod or a pinch of nutmeg.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Rockland's Pies on Parade to Sedona Pies Celebrate National Pie Day

When the Hill Team was in Rockland, Maine last summer, they discovered all about National Pie Day - January 23. Now, they are also aware of a celebration in Sedona, AZ. So, east or west, enjoy National Pie Day.

In Rockland, Maine, the Four Historic Inns of Rockland each feature a savory pie and a sweet pie.

They say, "Because nothing tops a cold winter day like a warm piece of pie, the Historic Inns of Rockland, Maine, will celebrate pie throughout the weekend with the 6th Annual Pies On Parade, Inn-to-Inn Pie Tour, scheduled for January 24, 2010, 1:00-5:00pm (rain, snow or shine!). Along with a wonderful collection of recipes to take home and samples of more than 40 different pies, the inns will offer tours of common areas and some guest rooms. In June, 2007, the Food Network named Rockland Pie Town USA when renowned chef, Bobby Flay, came to challenge the “Pie Moms” to a Throwdown."

This year, a number of Rockland restaurants and shops will join in the pie-fun offering samplings of everything from chicken pot pie to pizza pie, and also once again trolley service between all of the participating businesses will be provided by All Aboard Trolley.

Proceeds from this event benefit the Area Interfaith Outreach Food Pantry. With need at an all-time high, your participation becomes all the more important. Over the past four years, nearly $20,000 has been donated from this event to help provide food for Midcoast families. With this year’s donation, Historic Inns of Rockland expect to make it to the $25,000 donation mark.

For a video of a savory Window Box Pie from The Captain Lindsey House Inn - Click Here.
For a video on Key Lime Pie from Lime Rock Inn - Click Here.

Sedona Pies at Imagine Art on Brewer Road in Sedona on January 23, 2010

To celebrate Imagine Art, the little pottery painting studio on Brewer Road, is hosting Sedona Pies owned and operated by The Pie Princess who makes "sinfully delicious pies with naughty ingredients."

If you want to know what that means you can visit http://sedonapies.com. For a more decadent and direct experience you can sample her pies at Imagine Art, from 11-4 on Saturday. Order forms will be available that day (or orders may be placed and paid for on the website) for all the tempted who will want to share with friends and family members. Pies can be picked up a few days later at Imagine Art. Some prefer the organic, homemade, sugar free fruit pies that contain merlot, cabernet or chardonnay flavoring and others are devoted to pies like the spirited Italian Euphoria made with almonds, chocolate and amaretto; the yummy art of pie.

The Pie Princess has over 18 recipes all her own proving that the culinary arts are alive and well contributing to the already inspiring pottery painting emporium of Imagine Art. A discount will be offered to painters who also purchase a pie during their visit in support of Sedona Pies in their efforts. Part of Imagine Art's motivation to promote this endeavor is this note of importance to prospective eaters. Sedona Pies 'fights hunger one pie at a time' by contributing $2.00 of each pie sale to Food Banks and Loving Bowls. More can be learned at the Sedona Pie website about these charities that feed the hungry. Also, Sedona Pie tins are reusable. When you return your empty pie tin to Imagine Art you will receive $1.00 off your next pie order. Whether you plan to gift a pie or keep it all to yourself, you can have a clean conscience and eat your pie too.

Imagine Art provides an inspirational venue and unique creative experience for everyone who imagines art in everything they do. To learn more visit www.imagineartsedona.com or call 928-282-4236.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine
Member: Society of Professional Journalists

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

THE NAKED TABLE COUPLES WEEKEND

During 2009, The Hill Team visited ShackletonThomas furniture in Bridgewater VT, and saw the beautiful furniture they produce. We also heard about this wonderful event they offer where you make your own table. For something rewarding, beautiful and fun, you may want to investigate this for a wonderful Valentine present.

We experienced the inns in Woodstock where you would be staying and those supplying the wonderful food. All around, it would me a memorable and exciting weekend.

I'm passing the following information on from Shackleton Thomas' press release.

“Connecting people to each other and the environment, making things by hand”


The renowned furniture makers invite you and your partner or spouse to make a table in our Vermont workshops this Valentine's Day Weekend (February 13 and 14), no furniture making skills required.


THE NAKED TABLE PROJECT was originally conceived last winter as a way of involving people in the process of making their own tables out of locally harvested, sustainably grown Vermont Sugar Maple.


Participants in the Valentine's Day weekend event will meet for coffee on Saturday morning at 9:30 am before starting the day. The morning will be spent assembling, sanding, and applying the finish to the tables. Lunch will be provided, and the table will be completed Saturday afternoon. Participants will have free time during both days to visit the local area and picturesque Town of Woodstock. On Saturday evening, table makers, as well as all the people involved in producing the wood for the tables will feast on locally grown foods. The meal will be served on table maker’s tables in the banquet room at the famous Simon Pearce Restaurant in Quechee, VT.


Sunday morning, will involve a short snowshoe walk in the beautiful forest nearby where the wood for the tables was harvested this fall. Participants will identify a tree to be managed as a replacement for the tables. The forest walk will be followed by a delicious picnic lunch from Woodstock Farmer's Market.


The price of the weekend experience includes the table itself, two nights (double occupancy) in your choice of one of four of Woodstock's finest Inns for both nights, dinner for two at Simon Pearce, a picnic lunch on Saturday and Sunday, as well as delivery of the table to within 300 miles of Bridgewater, VT. (For deliveries beyond 300 miles, please call for a quote.) The price (per couple) for the Naked Table Couples Weekend is $3500 for a Naked Rectangle Table (35" X 60") and $3900 for a Naked Oval Table (48" X 64"). Three percent of all proceeds will be donated towards the Upper Valley Haven, which provides shelter for homeless families, and food and other services for those in need.

This first-time event is limited to 15 couples on a first-come, first-serve basis.
Please call 802-672-5175 for bookings and more information or visit:
http://www.shackletonthomas.com/email/NakedTableCouplesWeekend.htm

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Spinach & Rice - Side Dish Recipe

This tasty spinach side dish pairs well with fish and meat. It is healthful and easy to make in the microwave.

Spinach & Rice

Ingredients:

l bag of fresh spinach, about 9-10 oz.
1 tbs butter

2 bags frozen precooked rice, wild or brown

2 tbs, or more, of shredded Parmesan cheese

Method:

Place spinach and butter in a microwave bowl.

Cover and microwave about 3 minutes or until spinach starts to wilt.

Stir in rice and microwave for 4 more minutes.

Let stand for about 2 minutes, fluff with a fork, sprinkle with cheese and serve.

We served this spinach dish with baked salmon for great eye appeal.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Mexican Feast on the Myaka River in Florida

A friend invited me on a stay-cation for the new year. What fun to drive less than an hour, spend very little money - we shared a cabin in the woods on the Myaka River, and dine heartily. All we had to bring was hiking clothes, one platter of food to share and one drink selection.

Since Maralyn and I are soon heading to Tecate, Mexico, to conduct one of our workshops, I was in the mood for a Mexican treat. I am sure you have enjoyed some version of this layered dish. We used to devour this treat on the shores of Lake Michigan after kayaking. This recipe was easy to bring and make on the spot.

Layered Mexican Dip

Ingredients

1 can (l6 ounces) of refried beans

2-3 ripe tomatoes, chopped

2 large avocados, peeled, then mashed or sliced

2 onions, chopped

1 head of iceberg lettuce, shredded

2 cups sour cream

2 cups (8 ounces) sharp Cheddar cheese, grated or shredded

1/2 cup black olives, sliced for garnish

Tortilla chips, for dipping

Method

Spread refried beans on platter.

Layer lettuce, onions, tomatoes, avocados, sour cream and Cheddar cheese over beans. Garnish with olives.

Best to cover and refrigerate for a few hours before serving.

Serve with strong tortilla chips for dipping.

Notes

This feast was fast and fun to assemble.

The cabin was so cold, even in Myaka, Florida, we could dive right in.

Our vegetarian hiker appreciated this dish. It disappeared fast.

I brought a cooler of Tecate beer. It was a perfect pairing after a day of hiking.

A red or white sangria, or margaritas, would also compliment this platter.

Cabins at Myaka State Park are reserved a year ahead, but due to the unusual cold, 39 degrees, they had a cancellation. With warm clothes, a fireplace and good food, it was a delicious stay-cation to share with old friends and new.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, "$uccess, Your Path to a Successful Book"

Lobste Bisque from Jim Alexander CEC, owner/chef Zebra

I first had the pleasure of meeting Jim Alexander when Norm and I were looking for a new and different place to eat in the greater Charlotte, NC area. A friend recommended Zebra and we were delighted they did.

Recipe for Lobster Bisque

presented by Jim Alexander CEC, owner/chef of Zebra

Charlotte, NC

Ingredients: Serves 12

2 lbs. lobster shells, meat reserved

1 medium onion, small dice

1 carrot, small dice

2 stalks celery, small dice

1/2 cup tomato paste

1 cup white wine

1/2 cup red wine

1/2 cup brandy or cognac (optional)

several bay leaves, thyme, fresh parsley or dill stems if available

fresh cracked pepper to taste

4 cups heavy cream

Method:

1. Heat heavy bottom skillet on medium high heat, add a few drops of vegetable oil, add lobster shells, onion, celery, carrot and cook about 3 minutes, until shells are bright red and vegetables begin to brown, add tomato paste, cook another 2 minutes.

2. Add white wine, reduce by 1/2, add red wine, reduce until completely dry.

3. Add bay leaf, thyme, parlsey stems. Add heavy cream and simmer about 30 minutes.

Remove from heat and allow to "steep" another 30 minutes.

4. Strain through fine strainer, adjust seasoning as needed with kosher or sea salt, pepper

and cognac.

Serve soup with garnish of pieces of lobster.

Chefs Note: This style bisque can be made with shrimp or crab shells in place of lobster.

Currently at Zebra we are pouring this soup over a garnished bowl of sweet Corn soup...tableside!

Jim recently shared another recipe with us that we featured on The Big Blend - Champagne Floating Sorbet.. If you click through, you'll see his recipe.

Many of you have know how much we think of Master Chef Herve Laurent. Well, when Brenda and I were doing the final edit on our book with Herve, "Cooking Secrets, The Why and How..." we took Herve to Zebra. He agreed, Jim's culinary skills were exceptional.

Zebra Restaurant
4521 Sharon Road, Charlotte, NC 28211 704 442-9525

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Big Blend Magazine

"Success" was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards