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I had to teach my old pal Sal from @degustibusnyc the proper way to sift dry ingredients! What do you think of his technique? @macys #culinarycouncil (at Macy's)
Congrats chef @marcuscooks on the kick off of your Red Rooster Cookbook tour! See you in San Fran tomorrow. 🎉🍾🎉🍾📖 #justjodileigh #culinarycouncil
No meal is complete with dessert! #macyschef #culinarycouncil #marcforgione (at Macy's)
#Foodiechats Discusses Grilling with Sponsor @Macys @CulinaryCouncil
For us at #Foodiechats, there is nothing better than #Foodiechats Monday's, so we were thrilled to hold a special edition chat on a Wednesday!
What better way to celebrate summer than by talking about grilling? Not only did our community get to discuss their favorite foods to make on the grill, but we also got to learn incredible tips from our sponsors @Macys @CulinaryCouncil and two of their celebrity chef members,@StephAndTheGoat and @MarcForgione.
As foodies, we love hearing from the professionals when it comes to cooking!
It was fun to start the chat by seeing the @beEverywhere team getting ready to Tweet!
I loved learning what was in @MarcForgione's meat marinade and finding out his tips for pizza on the grill!
It was also so great finding out about @StephAndTheGoat's go-to marinade and her favorite sides to serve when grilling.
Of course, it's not #Foodiechats without hearing from the amazing members of our community. My favorite question was "When #grilling, what sides do you serve?" @EatCraft, @ChefCiuffo and @AwakenedGourmet had some awesome answers!
Thank you again to @Macys @CulinaryCouncil, @StephAndTheGoat and @MarcForgione for such a fun Wednesday afternoon! Don't forget to check out @Macys @CulinaryCouncil's #GrillingGuru events on June 7. The winner moves on to the #AmericanIcons #SizzleShowdown at the end of the month!
Tweet me at @RoryRoselyn and tell me your favorite thing to make on the grill!
Macy's @CulinaryCouncil Sponsors a Special Edition #Foodiechats
Connect with Macy's Culinary Council:
Join #Foodiechats Wednesday, June 4, 2014 on Twitter at 1:00 p.m. EST for our Special Edition #Foodiechats and our theme is "Grilling."
We have a Special Edition #Foodiechats today at 1:00 p.m. EST with Macy's @CulinaryCouncil! We'll be tweeting with Celebrity Chefs@MarcForgione and @StephAndTheGoat! This is a #Foodiechats you don't want to miss.
Macy's @CulinaryCouncil is proud to present their exclusive council of expert chefs from across the US! Discover enticing recipes, tips & when their chefs will be at your local @Macys.
Check out what the Macy's @CulinaryCouncil Chefs are Creating! Great recipes!
Learn More »
Stay tuned this summer for more Special Edition #Foodiechats, and where we'll be traveling this summer!
Hashtag with us: #Foodiechats
Thank you,
Steve Green Founder and CEO of #Foodiechats, LLC.
@steveGOgreen - @Foodiechats
www.foodiechats.com
312-307-4443
Are you ready for the #GrillingGuru Semi-finals on 6/7? Check out this video of our amazing chefs talking about their favorite foods to toss on the grill.
Tostones & Mojo Flavored Avocadoes
Tostones:
Ingredients
2 Green Plantains
Oil for frying
Directions
Peel the Plantains, cut the ends off each one, use a knife to cut through the PEEL ONLY all the way up the plantain, then loosen the peel along the part that is cut with the knife and remove the peel using your hand. Cut the plantains into 2 inch slices Heat the oil in a fryer to 300°F. Fry the plantains for 5 minutes, turning them only once, until they are soft. Remove from the oil and drain on paper towels. Use a plantain press, plate or paper bag to smash the plantains to half their thickness. Heat the same oil to 375°F. Fry the plantains until they are golden and crispy. Season with salt immediately and serve. Mojo Flavored Avocadoes for the Tostones:
Ingredients 6 garlic cloves, chopped fine ½ -1 teaspoon salt ½ cup orange juice 3 limes, juice of ½ cup red onion, ¼-inch diced 2 tablespoons cilantro ¼ cup olive oil 10 ripe Haas avocado, peeled and cut in large chunks Directions: In a medium sized skillet, heat the oil on medium heat. Add the garlic and salt, shake the pan until the garlic turns golden. Remove immediately from the heat, add the OJ and lime juice. Add the onion, cook for about 30 seconds stirring, then shut off the heat and allow the mixture to come to room temperature. In a medium size bowl, mix into the avocado with the cilantro. Taste for seasoning. Yields approximately 8 tostones, approximately 5-8 servings. Recipe compliments of Macy's Culinary Council Chef Michelle Bernstein. For more information visit www.macys.com/culinarycouncil
Mexican Style Shrimp Ceviche
16 jumbo shrimp, U8 size, with the shell and head intact 1 tablespoon kosher salt 1 tablespoon crab boil 8 cloves of garlic, sliced paper thin with a mandolin 3 tablespoons olive oil 1 beefsteak tomato, seeded, julienne strips ½ serrano, sliced thin with a mandolin ¼ tablespoon fresh squeezed lime juice ¼ red onion, julienne fine ¼ cup cilantro with 1 inch of stem, roughly chopped 2 avocadoes, peeled and diced ½ inch 1 cup olive oil popped popcorn ¼ cup cancha corn deep fried till they begin to crack in 350°F oil Directions:
Boil a medium size pot ½ of the way filled with water and shrimp boil. Boil the shrimp for 30 seconds. Remove shrimp from the water and set aside to cool to room temperature. Peel and devein the shrimp. Set aside. Heat the oil in a sauté pan on high heat. Add the garlic, shaking the pan until golden brown and immediately pour over the cleaned shrimp. Add the lime juice and a pinch of salt and place in the cooler for 10 minutes. Add the tomato, serrano, onion, and taste for seasoning. Top with diced avocado and popcorn and cancha. Yields 4 Servings. Recipe compliments of Macy's Culinary Council Chef Michelle Bernstein. For more information please visit www.macys.com/culinarycouncil
