Chef Dan Eaton makes a rustic Italian style vegetarian meal with creamy cornmeal and parmesan cheese polenta and then tops that with a simple asparagus, Portobello mushroom and Vidalia onion stew!
05/25/2012 08:14 AM
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Chef Dan Eaton uses the oven to make a roasted potato salad with crispy bacon, Vidalia onions and asparagus. It's the perfect addition to your Memorial Day cook out.
05/24/2012 08:29 AM
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Chef Dan Eaton oven roasts asparagus and then serves that over the top of a Spanish style roasted red pepper sauce called "Romesco" and then finishes everything with an optional sprinkling of goat cheese croutons.
05/23/2012 08:13 AM
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Chef Dan Eaton makes a spinach salad with crispy bacon, sauteed vidalia onions and hard cooked eggs and then serves that with broiled honey-mustard glazed salmon. It's a fantastic combination of flavors.
05/22/2012 07:45 AM
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Chef Dan Eaton uses a nonstick 12-cup muffin pan to make mini lemon cheesecakes with a ginger snap cookie crust. He serves them with an optional topping of fresh blueberries tossed with a little sugar.
05/21/2012 08:05 AM
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Chef Dan Eaton uses egg noodles to make a vegetarian vegetable noodle soup and, for a little protein, he adds some cubed tofu to the mix and then finishes with a combination of finely minced fresh ginger, lemon zest and chopped cilantro.
05/18/2012 08:46 AM
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For some people, soft shell crabs are a late spring, early summer treat that just can't be beat. Dan Eaton cornmeal crusts the soft shell crabs and serves them up with a simple lemon, Tabasco, scallion butter. You can plan ahead and serve this with a simple potato salad on the side.
05/17/2012 07:56 AM
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Chef Dan Eaton makes a lemon, blueberry and buttermilk pound cake. And although it's already pretty rich on its own, he serves it up with an optional dollop of brown sugar sour cream.
Updated 05/16/2012 10:16 AM
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Chef Dan Eaton shows you how to make tortilla soup but instead of using chicken, he uses ground beef and tops it off with avocado, grated cheese and cilantro.
05/15/2012 08:06 AM
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If you have leftover rotisserie chicken, you can use the bones to make some homemade chicken stock for soup. Dan Eaton does just that and adds rice, asparagus and other assorted vegetables. Feel free to experiment with your own ingredients in this hearty meal.
05/14/2012 08:46 AM
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