Salmon Three More Ways with Chef Phil

Tonight's meal features Spinach Salad with Blackened Salmon, Orange and Red onion; Salmon with Green Peppercorns and Saffron Risotto; Herbed Salmon Parcels and Haricot Verts; Blueberry Pound Cake


The blackened salmon gets seared in a Scan Pan. Beautiful!

Spinach salad accompanies this entree for a very healthy and flavorful dish.


The finished product....heavenly!

Risotto in process.....

A little Christmas wrapping!





45 minutes later, the risotto is done...

and the herbed parcels are coming out.

Off to the nice white sauce with green peppercorns.


The dessert was so good it was demolished before a photo could be taken. The dishwasher didn't even get a crumb :(.

Thanks Chef Phil for another great class. Phil will be giving a Teens Class early in the New Year!

Killer Holiday Dinner

Here are a few shots from Chef Health's Holiday Entertaining class which included Beef Tenderloin Stuffed with Spinach, Garlic, Mushrooms, and Shallots; Garlic Mashed Potatoes; Sauteed Spinach; and Chocolate Fondue.

Mushroom stuffing underway!

The before on the tenderloin.

Joann pauses in front of the mashed potatoes.

The dishwasher in action!

A full face burial about to take place into the dessert plate!

Thanks to Chef Heath who is heading over to Israel. The best to him in his adventures!

Joann's Appetizer Class

Chef Joann provided tonight's class of appetizers, and these same recipes will be shared in Southern MD This is Living! Their web site is:
http://somdthisisliving.somd.com/
Puff pastry is worked with in the first recipe.






This crew is trying to enjoy themselves....


Joann posing with her NEW apron. Thanks Barbara!!!!!



Shirley lending a hand with the asparagus wrapped in Beef Teriyaki.


Darla and a guest helping out with the shoo pastry.

Carmelized onions on the way....

Can't forget dessert....a delicious pumpkin filling served in a shot glass.

A great class and hopefully a few of these have already been used with family and friends in Southern MD!

Chef Michael from the Brome Howard Inn shares Appetizers!

Chef Michael Kelly joined us to share some of his great appetizer ideas. The first is a delicious salmon bruchetta topped with dill.


How's that for presentation?

our Quality Street server taking her job way too seriously!


Onto the Pinwheels. Chef Micheal shared one recipe by in the span of three minutes gave five variations that could be prepared in this same fashion.

In this midst of the other appetizers being prepared, Chef Michael had a beautiful quiche-like dish that could be cut and served multiple ways. Again, this was prepared one way and a few variations were also explained.


The turkey on pumpernickel with homemade cranberry chutney was excellent and perfect for the holidays!


And the finale was a grilled shrimp whose prep and serve time was under 10 minutes!

As always, very tasty and enjoyable. Thanks to Chef Michael for sharing some of the recipes that make the Brome Howard Inn a very special place!