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Chef of the Month: Donald Barickman

One of the South’s most prominent chefs, Donald Barickman is often credited with sparking the culinary revival of Charleston in 1990 with the establishment of Magnolias restaurant. A 1985 graduate of the Culinary Institute of America, Barickman has perfected his distinctive cooking style over the past decade and is internationally known for creating innovative American cuisine with a Down South flavor. Over the past decade, Barickman and his partner at Hospitality Management Group, Inc., Thomas Parsell, have also opened Blossom Cafe and Magnolias Upper Level Gallery, a group dining facility. The company’s newest venture, Cypress Lowcountry Grille, debuted in the Spring of 2001, continuing Barickman’s reputation for excellence.

Barickman’s talents have also been recognized by Gourmet Magazine, The New York Times, Smithsonian Magazine, Southern Living, the James Beard Foundation and the Food Network among other notable critics and food experts. For the rest of the story, great recipes and a chance to win one of 5 autographed copies of his cookbook Click Here

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Cynthia's Corner: Only two things money can't buy...that's true love and homegrown tomatoes.

"Ain't nothin in the world that I like better than bacon and lettuce and homegrown tomatoes Up in the mornin' out in the garden get you a ripe 'un don't get a hard one Plant 'em in the spring eat 'em in the summer All winter without 'em's a culinary bummer I forget all about the sweatin and diggin evertime I go out and pick me a big one Home grown tomatoes homegrown tomatoes Wha'd life be without homegrown tomatoes Only two things money can't buy That's true love and homegrown tomatoes" --- Homegrown Tomatoes by Guy Clark

I'm not sure where I found the above poem, except it was on the Internet somewhere but oh! How I can understand it, all too well.

 Click Here for the rest of the story and eleven great tomato recipes.

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• Monday: Spinach and Avocado Bisque, Southwestern Salmon Fillet, Spanish Rice
• Tuesday: Green Beans Almondine, Garlic and Ginger Marinated Chicken, Wild Rice with Peanuts.
• Wednesday: Tomato and Garlic Quiche, Green Goddess Salad Dressing, Au Gratin Potatoes with Garlic.
• Thursday: Garlicky Portobello  Mushrooms, Grilled Flank Steak with Aioli, The "Best" Garlic Bread.
• Friday: Garlic and Potato Soup, Barbecued Quail, New Potatoes with Roasted Garlic.

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The American Lamb Board is Calling all Chefs and Culinary Students Enter the "Four Seasons - Endless Reasons for American Lamb" Recipe Contest and You Could Win $10,000! To enter your recipe online, complete the online entry form. For complete contest rules and other ways to enter, Click Here. Don't wait until next season! Deadline for submissions is August 13, 2004.

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Lucies Farm, Ltd. Pedigree Highland & Aberdeen Angus beef raised in the traditional Japanese Kobe style, now available in the U.K.

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ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie.

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12 ounces boneless chicken breasts
Salt and pepper to taste
1/4 cup balsamic vinegar
3/4 pound sweet Italian sausage
1 beefsteak tomato, peeled, seeded and chopped
1/2 cup finely chopped red onion
1 1/2 tablespoons butter
1/2 cup dry white wine
3/4 cup Knorr’s brown sauce
1/2 cup chopped fresh basil leaves
1 cup mozzarella cheese, cut into 1/2” cubes
6 sheets Athens or Apollo Fillo Dough
3 tablespoons butter
1/4 cup fresh chives, cut into 1/2” lengths

Preparation:

Place chicken breasts into small bowl, season with salt, pepper and vinegar. Marinate for 1 hour.

Remove chicken from marinade and place in pan. Place sausage in separate pan. Roast both in preheated 375°F oven for 10 minutes. Cool chicken and sausage. Cut into 3/4” cubes and mix together. In large saucepan, sauté onions in butter for 5 minutes. Add wine and simmer until liquid is reduced by half. Add chicken/sausage mixture and brown sauce. Stir together and bring to a simmer. Cool.

Add basil leaves, mozzarella and half of chopped tomato.

Prepare 6 fillo tart shells, 4 “ diameter, in greased pan according to directions for Cups, Pie & Tart Shells on our Shapes & Uses page. Bake in preheated 375°F oven for 7 minutes or until golden brown. Cool and remove from pan.

Spoon mixture into fillo shells and bake in preheated 375°F oven about 8 minutes or until cheese bubbles.

Prepare Roasted Garlic Cream according to directions below. Spoon hot garlic cream onto plate. Place hot tart in cream and garnish with chives and remaining chopped tomato.

Serves 6

Roasted Garlic Cream Sauce

Ingredients:

12 unpeeled cloves of garlic
1 quart heavy cream
Salt and pepper to taste

Preparation:

Place garlic on cookie sheet and roast in preheated oven 400°F for 15 to 20 minutes until golden brown and soft.

Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 1/2 quart. Season with salt and pepper.

Serves 6

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