Sculpture at the River Market

Amazing sculptures are filling the River Market Pavilions this weekend for "Sculpture at the River Market."

The preview party is tonight from 6:30-9:30, admission is $100 per person and tickets can be purchased by calling 1-866-661-7876.

The show/sale is open to the public Saturday & Sunday.



For more information visit their website at the link below:

http://www.sculptureattherivermarket.com/tickets.php

Saucy Shrimp & Scallops

Bonefish Grill's saucy shrimp & scallops.
Recipe coming soon...

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Fig Chutney

P. Allen Smith's Fig Chutney

• 2 1/2 cups red wine vinegar
• 1/2 pound light brown sugar
• 1 ½ cup diced white onion
• 1 1/2 teaspoons yellow mustard seeds
• Zest of one lemon
• 1/2 cinnamon stick
• 1 3/4 teaspoons salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 1/4 pounds firm, slightly ripe fresh figs, rinsed, stems removed and sliced

In a large saucepan combine the vinegar, sugar, onion, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and clove and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a fairly thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 15 minutes.  The mixture will be quite thick.  
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be stored in the refrigerator in an airtight container for up to 3 weeks. It is great served with bree cheese or as an accompaniment to roast pork or poultry. 

For more information on the Tale of Two Farms or the organizations proceeds benefit click on the links below.

Tale of Two Farms: www.pallensmith.com/events/tale-of-two-farms-pumpkin-fest
Heritage Poultry Conservancy: www.heritagepoultry.org
Oxford American: www.oxfordamerican.org

Spicy Cauliflower with Pancetta in White Cream Sauce

Mark Elliotte made this tasty dish on today's show.
Mark is the executive chef at Woodland Heights.

1 large head a cauliflower cut into small pieces & blanched
2 cloves garlic
1/8 teaspoon nutmeg
1 tablespoon red pepper flakes
1/4 cup onion chopped 1/2 pancetta chopped
1 tablespoon olive oil
1/2 cup heavy cream
1/4 cup white wine
1/2 cup fresh Parmesan cheese
salt & fresh ground pepper

In a large skillet over medium high heat add the olive oil and saute the pancetta until slightly crisp.  Add the onions, garlic, and red pepper flakes.  Cook 2 minutes.  Add the cauliflower, nutmeg, white wine, and cream.  Cook 5 minutes or until reduced by half.  Salt and pepper to taste.  Remove from heat and add the Parmesan cheese, toss and serve over the pasta.

Heifers Duck Kabobs

Chef Clark Huff
Heifer International

Makes 10 Servings

1 cup canola oil
1 white onion roughly chopped
2/3 cup sugar
1/3 cup Tamari soy sauce
1 Tbsp flour
2 cloves garlic
2 Tbsp sesame seeds toasted
10 duck breasts cut in 1" cubes
12 wooden skewers soaked in water
1 (8 oz.) can pineapple chucks drained

Toast sesame seeds in a dry pan and put aside, removing seeds from pan after toasting.  In a food processor, combine first 6 ingredients and blend until smooth.  Pour marinade into a glass casserole dish or large plastic zip type bag.  Stir in sesame seeds.  Reserve ½ cup marinade, cover with plastic wrap and chill.  Add duck to remaining marinade.  Stir to coat.  Cover with plastic wrap and refrigerate for 6 hours or overnight.  Soak skewers in water for 30 minutes.  Drain.  On each skewer, alternate several duck pieces with 1 or 2 pineapple chunks.  Grill kabobs until medium rare, do not overcook!  Grill for 15 to 20 minutes, turning kabobs constantly while brushing several times with reserved marinade being careful of flare-ups.  Some charring on the kabobs is okay.  Serve on a lettuce lined platter, taking kabobs off the skewers.  Serve with toothpicks.

Drunken Shrimp

Michael Lanari's Drunken Shrimp

1 (12-ounce) bottles lager style beer (recommended: Budweiser)
1/2 cup water
1/4 cup apple cider vinegar
1 onion, quartered
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
1 pound large shrimp, peeled and deveined
Lemon wedges, for garnish
Cocktail Sauce

Directions

Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkle with more Cajun seasoning before serving alongside Cocktail Sauce.

 

Farmer's Hash

Today Jeffrey Moore of B-Side is in the kitchen whipping up a Farmer's Hash.

Farmer's Hash
1 large russet potato (cubed)

1/4 lb breakfast sausage (I prefer Tennessee Pride)

1/4 cup green onions (chopped)

1 small, ripe tomato  Just under the size of a baseball should do. (slow roasted)

1 yellow or white onion (julienne and sautéed)

1/4 cup peppers.  (roasted and julienne)

Vegetable Oil

Salt

Herbs de Provence

The produce for this recipe can generally be found with Rivermarket Produce.  I love when you can find heirloom peppers and tomatoes, but I suggest inquiring about the heat and flavor of the peppers if it's not something you are familiar with.

Prep:

The potatoes should be peeled and cubed about the size of dice, washed, then blanched in boiling, salted water until they are soft enough to smash with a fork. Strain them and spread them onto a pan to cool.  Quarter the tomato, toss it in vegetable oil, salt, and Herbs de Provence; then place skin side down on a small metal pan and roast at 325 degrees for 12-15 minutes.  When they come out the skins should stay with the pan, if they don’t, remove them by hand and reserve tomatoes. The potatoes, once at room temperature, can be deep fried until crispy (at 350 degrees) and seasoned with salt and Herbs de Provence.  Then, on med-high heat, sweat green onions and add onions, bell peppers, tomatoes, and sausage. Break the sausage up so that it cooks quickly and before any more color is added to the vegetables.  Once the sausage is fully cooked, toss in your golden, crispy potatoes and plate.  I like to serve and eat mine with a spicy aioli.

Harvest Goodies

Stop by the Little Rock Farmer's Market for all of your fall goodies. They will run Tuesdays and Saturdays through October.

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Pear Compote with Dried Cherries

Vanessa Burancco

Whole Foods

2 ripe but firm Bartlett pears, peeled, cored and chopped

¼ cup dried cherries or raisins

1/3 cup apple juice

¼ teaspoon ground cinnamon

Pinch of ground nutmeg

1 tablespoon apple cider vinegar or red wine vinegar

Salt & pepper to taste

Put pears, cherries, juice, cinnamon, and nutmeg into a small pot and cook over medium heat; stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more.  Set aside to let cool for 5 minutes, and then serve.

Spinach & Crab Stuffed Portobello Mushrooms

by Alan Bennett

Spinach Crab Dip recipe (make this first)

8 oz crab meat

5 oz of frozen, chopped spinach (thawed)

2# mayo (30 oz jar works fine, but use real mayo)

1 # cream cheese

2 teaspoons Cavendar’s Greek Seasoning

2 teaspoons Lawry’s Season Salt

2 teaspoons Garlic Powder

2 teaspoons White Pepper

1 teaspoon Celery Salt

2 Tablespoons of granulated sugar

2 Tablespoons of dehydrated onion

1 teaspoon dry mustard

1 ½ Tablespoon Dill Weed

Other ingredients needed to stuff Mushroom:

Progresso Italian Bread Crumbs – ¼ cup

Grated Parmesan Cheese – ¼ #

Directions:

Let cream cheese soften, then add all ingredients together and mix well.

To Prepare Portobello Mushrooms: (doesn’t have to be done, but it will make a better tasting mushroom)

Use a small spoon and remove gills from underneath the mushroom cap by scraping carefully.

Next, peel top of mushroom to remove “skin”

To make 8 Stuffed Portobello Mushrooms:

Now, take half of Spinach Crab Dip (2 lbs) and add enough Progresso Italian Bread crumbs to thicken – about ¼ cup

Then, place mushroom cap with curved side up (you can see under the cap/top is on the counter)

Carefully spread thickened Spinach Crab Dip around the underneath of the cap very carefully so that you don’t break the mushroom

Top with grated Parmesan Cheese

Bake @ 350f for about 20 minutes

Bake longer if using a very large mushroom and less time baking for a smaller mushroom

**These are great on the grill too!

Traditional Tarte Tatin

Jason Godwin                                                                                                                    

Simply the Best Catering

6 to 8 large firm apples                                                                                                          

1 to 2 lemons, halved                                                                                                                

1 cup sugar                                                                                                                              

4 tablespoons unsalted butter                                                                                                  

1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed                    

All-purpose flour, for dusting 

Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside. 

Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush. 

Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees, and bake until pastry is golden brown, about 20 to 25 minutes. 

Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

The Perfect Baby Gift

The Perfect gift is well thought out.  It can be something unique, sentimental, or much needed.  Remember new moms may not know that she needs an item until it is brought to her attention.  You want to think outside the box.  A great gift can span the whole first 12 months not just the first three. 

1.  Boppy pillow and covers- great for mom and baby.

2.  White long sleeve ones with mittens- any size THERE JUST GREAT. 

3.  Bumbo seat and tray-  the perfect alternative to a high chair.

4.  Diapers, formula and wipes.  Perfect any time.

5.  Books, games, and toys

6.  Handmade blanket or toy that has sentimental meaning that transcends time or that can be given to future generations.

7.  Clothing- think other months besides newborn----they grow quick. 

8.  Gift cards for later purchases of things the new family needs.

9.  A monogrammed item---makes it easier for dayschool.  ( Everything has to be labeled.)

All of the ideas above were brought to us by Angie Lane.