Blog Archives

What's On Barbara's Menu for Labor Day?

8/30/2018

Barbara's Sensational Summer Appetizers

Shh... don't tell your friends, but Barbara is sharing two of her favorite CULINAIRE Sensational Summer Recipes: Citrus-Lemongrass Chicken Skewers and Caprese Salad with Stone Fruit. Both are delicious crowd favorites that will enhance any Labor Day celebration.

Citrus-Lemongrass Chicken Skewers
serves 8-10 as an appetizer

Marinade
3 stalks lemongrass, sliced very finely with very sharp knife
1 lime zest and juice
3 shallots, sliced
1/2 jalapeno with seeds
1" piece of peeled ginger
1/2 t turmeric
1 T coriander
handful cilantro stems
2 t cumin
3 T soy
2 T brown sugar
2 T fish sauce
3-4 T Canola oil

Place all ingredients in Vitamix or food processor and process 1 min.

Chicken

3 lbs. chicken breasts or tenders, cut in 1" chunks
Place in 1 gallon Ziploc, pour marinade in. Marinate at least 1 to 2 hrs.
Thread 2-3 pcs per skewer on soaked bamboo skewers.
Grill 2 min. on each side until done. Cut a piece to make sure no pink is showing.

Caprese Salad with Stone Fruit

Cheese: Fresh mozz, buffalo mozz, homemade ricotta, or farmer cheese
Tomatoes: Summer tomatoes at their peak, or charred or slow-roasted tomatoes in winter
Fruit: Stone fruit, such as peaches or plums at their peak, pickled or roasted in the off-season
Fresh Basil Leaves and/or mint
The best olive oil you can find
Fleur de sel and FRESHLY ground pepper
Balsamic reduction, pesto, etc. OPTIONAL...simpler is better

Be sure all ingredients are cool/room temp, NOT COLD
Arrange on plate or platter - Be creative
Best to "tear" the cheese into small chunks rather than slicing, this gives a more rustic and natural look to the composition

Happy Labor Day from CULINAIRE - Inspired Cuisine & Events.
Enjoy!

2018 UH LAW CENTER GALA - "an extraordinary meal by culinaire"

8/28/2018

Hines Interests Gets Cooking With Culinaire

8/7/2018

From left to right: Mark Clegg, George Lancaster, and Sandra Porter cooking with Culinaire

HANDS-ON Team-Building Gets the Culinaire Treatment

Sensational Summer recipes were shared as Barbara McKnight served as chef, teacher, and inspiration for Hines Interests corporate communications afternoon team-building event held at Culinaire - Inspired Cuisine & Events on August 2nd.

"Thank you Chef Barbara McKnight for teaching us some of your secret recipes!"
- Mark Clegg, VP - Corporate Communications, Hines Interests

Barbara and Hines Interests employee Cameron Springer preparing a Stone Fruit Caprese

SENSATIONAL HEALTHY SUMMER APPETIZER

Red Pepper Hummus

1/2 cup (60 ml) fresh lemon juice, about 1 large lemon
1/2 cup (60 ml) tahini
2 small garlic cloves, minced
**If garlic is not desired, sub 1 small shallot, chopped
1/4c extra virgin olive oil, plus more for serving
1 teaspoon ground cumin
1 t sea salt, or more to taste
Pinch cayenne pepper (optional)
2 (15-ounce) cans chickpeas or 3 cups (250 grams) cooked chickpeas, drained and rinsed (save some liquid)
1 cup chopped roasted red peppers (fresh or canned) drained and patted dry,
plus 2 T extra for garnish
Parsley, smoked paprika, olive oil for garnish

Place lemon juice and tahini in food processor, let run 1-2 min.
Add garlic or shallot, olive oil, seasonings, let run 30 sec.
Add chickpeas, let run until fluffy.
Add roasted peppers, let run until smooth.
Correct seasonings, spread in flat bowl, drizle olive oil over top and sprinkle on some parsley, extra chopped peppers and the paprika to garnish.

WHAT we're up to

What's On Barbara's Menu for Labor Day?

Barbara's Sensational Summer Appetizers

2018 UH LAW CENTER GALA - "an extraordinary meal by culinaire"

Hines Interests Gets Cooking With Culinaire

HANDS-ON Team-Building Gets the Culinaire Treatment

SENSATIONAL HEALTHY SUMMER APPETIZER

Barbara mcknight

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