Thursday, July 28, 2011

Wild Salmon Teryaki and Endive Crunch Salad

The theme of tonight's menu is delicious and nutritious. I love food that feeds the body and the soul. My motto is "we only get one body so take care of it". Since food is the fuel that fires the soul picking the right foods to eat affects how we feel.

Wild salmon has been dubbed a super food, loaded with omega 3 and protein, salmon does so much more than just fill you belly. Whole Foods has this to say about the benefits of salmon "Several recent studies found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness and control of inflammation in the digestive tract." Need I say more?

If you're wondering whether to buy wild salmon or farm raised salmon? There's no question, wild salmon is best. Wild salmon contains less contaminants such as mercury, pesticides and P.O.P.S (persistent organic pollutants. Cornell University published a study in 2005 discussing the  benfits of wild vs farm raised salmon. It turns out that farm raised salmon has more omega 3's than it's wild counter part however farm raised is loaded with contaminants.

Here is a favorite recipe of mine for Wild Salmon Teryaki, I promise you even the most picky eater will lick their plate. I'm recommending Soy Vey Island Teryaki since it is perservative free and full of flavor. Serve a crunchy salad as a side, nutrtious and delicious has never been so easy.

Jen DePalma's  Wild Salmon Teryaki and Endive Crunch Salad
4 wild salmon fillets
1/2 cup Soy Vey Island Teryaki
1/4 cup of organic golden honey

1 package of mixed endive salad
2 tbsp of toasted chopped walnuts


Whisk together teryaki and honey, pour oven salmon let marinate 15 minutes or up until 3 hours.
Preheat oven or toaster over to 425 degrees
Place salmon in oven for 12- 15 minutes or until cooked through
Serve over salad and Indulge!




Tuesday, July 26, 2011

Rocco’s Dinner Party: Exclusive Interview with Jen DePalma : RealityWanted.com

Cheesecake Factory's Peanut Butter Cheesecake


Today my husband surprised me with the ultimate indulgence Cheesecake Factory's Peanut Butter Cheesecake.  Literally it's like a snickers bar/reeses peanut butter cup candy bar topped with cheesecake topped with some more candy bar and a dollop of peanut butter mousse. It's so rich and delicious and just satisifies every craving you could pratically desire. Then again.it's really hard to call it cheesecake with all the craziness going on inside the cake, truthfully I prefer good ol' fashion NY style creamy cheesecake topped with nothing more than some cherry pie filling, that's just the plain jane in me. These Cheesecakes run close to $50.00 a pop which is quite the hefty price tag since I can bake three cheescakes for $20.00 but that's neither here or there.  If you're into crazy cheescakes this one's for you!

Something this sinful, should be illegal!

Ziti Rigati with Fresh Pomodoro Sauce


Ziti Rigati with Fresh Pomodoro Sauce the essence of  simple to spectacular. A Pomodoro Sauce should be light and clean the perfect accompinment to bold ziti. Ziti makes a great choice for this pasta dish because the lines in the pasta help the sauce adhere to it. A simple shaving of Parmigianno Regiano and dinner is done.
FYI- always good to keep some handy!

Saturday, July 23, 2011

Peach Paradise Smoothie

Smoothies are the perfect quick fix on a scorching summer day. I love making smoothies and am always playing with new flavors. Today I whipped up the Peach Paradise , fresh summer peaches, wholesome Greek yogurt and other summer fruits. Delicious and nutritious- that's my kind of meal!


Fool You Farfalle

This NYC Heatwave is killing me! Although I keep saying "its too hot to cook" I'm back in the kitchen. I have a simple fuss free recipe for farfalle that's so good it's sure to fool you. Just a few simple ingredients bacon, peas, cheese and garlic and a total of two pans. No mess, no stress and God Bless!

Jen DePalma's Fool You Farfalle
1lb of farfalle pasta
1/2 cup of pasta cooking water
8 oz of bacon chopped
1/2 cup of pecorino romano
1/2 cup of shredded mozzarella cheese
4 cloves garlic smashed
2 tbsp olive oil

Directions
Cook farfalle according to box, drain and reserve cooking water
Cook bacon until crispy, drain fat and set bacon aside
Add olive oil and garlic to pan
Lightly brown garlic, toss in cooked pasta, peas, pasta cooking water and cheeses
Cook 1-2 minutes, crumble bacon over top and serve!

Friday, July 22, 2011

Polynesian Pork Tenderloin Kabobs & Coconut Ginger Rice

Chef Jen on the Grillz
 I'm just Coco Loco from the heat!!! I can't stop grilling, seriously us New Yorkers gotta take advantage of this hea. Before you know it we'll be outside shoveling snow again. I'm preparing my Polynesian Pork Tenderloin Kabobs and adding in my garden vegetables that are growing gorgeously in my yard!!!

To compliment my kabobs and embrace summer, I'm serving Chef Jen's Coconut Ginger Rice which I make with coconut milk, fresh ginger and lemongrass...fantastico!
Polynesian Kabobs & Cocnut Ginger Rice
Finished Project

Fresh Brewed Iced Green Tea with Cane Sugaar and Home Grown Basil

Today the temperature in NYC is hitting 100 degrees. Chill out with a Jen DePalma's Caatering summer cocktail. Clients love having singature drinks at their events hence the Coco Loco Spritzer on Rocco's Dinner Party. Here's a customer favorite at Jen DePalma's Catering the Fresh Brewed Iced Green Tea with Cane Sugar and Torn Basil-- refreshing pleasure!

Direct Message Me on Twitter for the recipe  @ChefJen DePalma or email couturechefs@yahoo.com

Thursday, July 21, 2011

Tropical Thunder Cocktail

NYC is hot and steamy tonight. It's perfect timing to whip up Chef Jen DePalma's Tropical Thunder, a frozen cocktail using fresh summer fruits, coconut milk, coconut vodka and light gold rum from the Islands yummm!

Grilled Flank Steak with Chimmi Churri Sauce and Garden Vegetable Frittata

A heat wave has hit NYC this week and truthfully -- I love it! I've been BBQing and cocktailin' all week. Today I'm sharing my favorite recipe for Grilled Flank Steak with Chimmi Churri sauce. The zingy chimi churri sauce against the flavorful flank steak is the perfect back drop for a cool crisp Corona. The marinade doubles as the sauce in this recipe - one less mess, yee- ha!


Bet you didn't know this but Chef Jen DePalma has a green thumb and the hard work I put into my garden is paying off. I have a bountiful supply of eggplants, zucchini, tomatoes and and fresh herbs. I thought why not toss together a garden vegetable frittata to go with my bold beef. Frittatas are always a hit in the De Palma Household thanks to my grandma who gave me her recipe many moons ago <3. I hope you enjoy my recipe as much we do, as always feel free to email recipe questions to  couturechefs@yahoo.com

Jennifer DePalma's Grilled Flank Steak with Chimi Churri Sauce
Chimi Churri Sauce
1 bunch of cilantro
4 cloves of garlic
Juice of 2 limes plus zest
1 tablespoon red wine vinegar
1 tablespoon black pepper
1/2 cup olive oil

Place ingredients into food processor, pulse until smooth

Grilled Flank Steak
Rub flank steak withCchimi Curri Sauce and marinate 30 minutes to 3 hours
Preheat Grill to 450 degrees, grill beef for 4 minutes on each side
Allow meat to rest 10 minutes, slice beef on a bias, drizzle chimi churri sauce over meat
Enjoy

Wednesday, July 20, 2011

I'm a Chef Not a Magician Bling-ed out Chef Aprons


I'm a Chef,They Think I'm a Magician my now famous lines from Rocco's Dinner Party are now available to kitchen divas around the world! Chef Jen DePalma's blinged out aprons are right in time for summer so you can stay stylish when flippin' the buns while soaking up the sun.

To order your blinged out chef apron email couturechefs@yahoo.com and write "Chef Apron" in the subject, please list quantity in the email. Aprons are $24.95 plus $4.95 for shipping and handling. Aprons ship in one business day.

Friday, July 15, 2011

Chef Jennifer DePalma's Chicken Amore Recipe

Rocco DiSpirito loved this dish so much he chose it as the winner of the signature dish challenge on Bravo Tv's hit new show Rocco's Dinner Party. Since then fans around the world have been asking me ( Chef Jen DePalma) for my Chicken Amore recipe. There are a few steps to my recipe, if you have questions email me at couturechefs@yahoo.com or follow me Chef Jen DePalma on twitter and post your question! Here is the link, enjoy:

Chef Jennifer DePalma's Chicken Amore recipe

Tuesday, July 12, 2011

Tips for a Great Marinara Sauce

Hey guys I was just checking my email while by the pool in the Bahamas when a Question from a fan caught my eye:
Barbara Feinblatt from Florida would like to know tips for great marina sauce?
Barbara I'm sure glad you asked. Marinara sauce is NOT complicated actually the simpler the better. Yes canned tomatoes can be used and your sauce will be amazing. Here's some pointers:
1. Always add fresh basil to the sauce right before serving.
2. Use whole canned tomatoes when possible or crushed never use tomato puree.
3. Adding a pinch of sugar to the sauce will help neutralize the acidity of the tomatoes and balance out the sauce keeping it from tasting bitter.
4. Practice makes perfect.
5. Adding bone in pork chops or spare ribs and let them cook slowly in the sauce till the meat falls off the bone -- omg it's insanely delicious.

Here's Jennifer DePalma's recipe for Quick & Easy Marinara Sauce
1 can crushed tomatoes ( I use Tuttarosso)
3 cloves garlic thinly sliced
1/2 small onion copped
1/4 olive oil
2 tbsp kosher salt
2 tbsp black pepper
2 tsp sugar if sauce if bitter
1 bunch of fresh basil ( lightly tear basil by hand)

Sauté garlic & onion in olive oil
Add in crushed tomatoes
Season with salt & pepper add sugar if needed
Cook 20 minutes
Drop in basil serve immediately

Smoked Jumbo Hot Dogs

I just had smoked jumbo hot dogs at The Blu Pool in Atlanris, Bahamas - omg friggin amazing!!I really don't eat hot dogs. These huge dogs are smoked and blackened till crispy crunchy and soo juicy!! To make smoked hot dogs at home add wood chips to your charcoal grill this summer during your next Backyard BBQ. Your guests are going to love you for this one!

Monday, July 11, 2011

Jen DePalma's Catering -Private Chef Services

After winning Rocco's Dinner Party on Bravo last Wednesday I' receiving a ton of inquiries on what do private chef services include and hiring. I, Jen DePalma work as a private chef which means clients can hire me to cook for their fun and fabulous events.

Hiring a private chef is a fun and unique experience that allows you to invite your friends, family or business partners over for a dinner party while your very own private chef prepares a feast in your home with a menu custom designed to cater to you and your guests. With the chef doing all the cooking , you're free to mingle with guests ands relax!! I am available for cooking lessons and cooking parties which are always a hit!

For booking information email Chef Jennifer DePalma of Jen DePalma's Catering at couture chefs@yahoo.com or call me 347-585-1057

Bacardi Rum Cake- Jennifer De Palma Pick

I've been tasting away at samples of rum cake while in the Bahamas in search for the best. The winner has been Bacardi Coconut Rum Cake, moist, buttery and rich. Each bite is soaked with Bacardi Rum, no wonder I was feeling a little tipsy! Tortuga brand also puts out a terrific rum cake and has a bigger selection of flavors such as vanilla, chocolate and coconut but the rum taste is pretty mild. When in the Caribbean pick up the Bacardi Rum Cake it's a hit.

Sunday, July 10, 2011

Jennifer De Palma blogging live @The Atlantis Bahamas



Chef Jen DePalma blogging live from The Atlantis Bahamas! Stay tuned as I post pics and reviews from my Caribbean adventure! So far I've spent 3hours changing rooms since the first 2 were crappy!! Yes, crappy I know could you believe it! Finally,we got a nice room so in life it pays to speak up especially during hotel stays! Well I'm off to the jet skis and psyched for some fresh conch salad!!!

Saturday, July 9, 2011

The Coco Loco Spritzer

87 degrees here in NYC which means it's perfect weather for the Coco Loco Spritzer I served on Rocco's Dinner Party Wednesday night on Bravo. Here's the recipe you've been dying for (ps we posted this Thursday Twitter too):

Chef Jen DePalma of Jen DePalma's Catering - The Coco Loco Spritzer
1 part coconut vodka
1 part coconut water
1 part pineapple juice

Add ingredients to shaker filled with ice
Shake and Pour
Enjoy!!

Friday, July 8, 2011

Chef Jennifer DePalma on Rocco's Dinner Party

My favorite scene from Rocco's Dinner Party is:
I'm diggin' this:

Jen DePalma's Catering - Tips and Tidbits

Easy Entertaining is that an oxy moron?? Truly throwing a dinner party is not as simple as it seems but a I have a few simple tips and tidbits I'll be sharing with you on NYC Cooks that will help step up your style. One simple and easy thing you can do is get yourself some nice serve ware. What a difference nice serving platters make when dressing up your dining room. This is something you may want to do over time on or to think about when on your next vacation. Instead of buying a souvenir t-shirt you'll never use opt for handmade serve ware that will double as a conservation piece the next time you have company over.

Take a look at my simple spread of cheese and olives, don't they just dazzle on the frosted glass plate! These plates can be purchased for $39.99 through Jen DePalma's Catering, just email me at couturechefs@yahoo.com and I'll send you over a paypal invoice- we ship next day!

Chef Jen DePalma on Rocco's Dinner Party

Party Picks - Roccos Dinner Party - Summer, Summer, Summertime - Blog - Bravo TV Official Site

Potluck Perfection


If you watched me cook on Rocco's Dinner Party, you may get a sense of my cooking style- simple to spectacular. I love making food that satisfies the soul and if I had to pick one word to describe my dishes it's "delicious"!

Enough about me! It's summer and you are being invited to BBQ's left and right, now you're wondering what do I bring? Like you don't have enough stress in your life! The secret to potluck perfection is choosing user friendly ingredients such as bacon, cheese, shrimp, chicken and spinach- who doesn't love this stuff? You can just about toss any of these ingredients into a pasta or rice dish throw in fresh herbs and you're sure to have a winning recipe. PS- Pasta and Rice really stretch the dollar giving you a chance to use some fancy ingredients while making them go a long way.

Here's my Recipe for Shrimp Spectacular - sauteed shrimp with bacon and fresh herbs tossed in a light parmesan cream sauce- you may have seen similar dishes before but tasted none like this!! It's simple, affordable and easily serves 15-20. Did I mention you will only need 2 pots! Oh, when I'm running short on time forget about fancy presentation I just leave it in the pot top it with bacon , cheese and herbs- I think the  "homey" presentation makes people love it even more! Try it and let me know what you think!

Chef Jen DePalma's Shrimp Spectacular
Ingredients
2 lbs of shrimp (31-40's)
1 lb of bacon
6 cloves of garlic smashed
1/2 cup of A.P. flour
1/2 cup of butter
4 cups of chicken broth or  3 chicken bouillons  dissolved in 4 cups of water
2 cups of half and half
1/2 cup of parmigiano reggiano
2 lbs of angel hair pasta

Directions
In a large pot saute bacon until crisp remove bacon and saute garlic until golden remove garlic and discard.
Lightly saute shrimp in bacon fat until cooked half way remove shrimp, set aside and discard oil.
Add flour and butter to pot, constantly whisk until light roux forms pour in broth and cream allow sauce to thicken.
Meanwhile cook pasta 2 minutes do not overcook (pasta will continue to cook in sauce), drain and toss with sauce.
Add shrimp and bacon back to pasta now add in cheese and fresh herbs, toss, season and taste
Top with more bacon and head over to your party!!!

Thursday, July 7, 2011

Here's Rocco DiSpirito take on Chef Jen DePalma of Jen DePalma's Catering competing on Rocco's Dinner PArty

Rocco DiSpirito - Roccos Dinner Party - Anything for Jeff Ross - Blog - Bravo TV Official Site

Jen DePalma's Catering For Hire

So you saw Chef Jen DePalma compete on Rocco's Dinner Party and you would like more information on having Chef Jennifer DePalma cater your next fabulous intimate dinner party then email couturechefs@yahoo.com or call 347-585-1057 for booking information!

Wednesday, July 6, 2011

Chef Jennifer DePalma on Rocco's Dinner Party

Tonight's the big night, I will be competing on Bravo TV's new show  Rocco's Dinner Party. Tune in to see which of the three chef-testants comes out on top !! My lips are sealed but here are a few previews to keep you on your seat!

 Roccos Dinner Party Season 1 - Drinking on the Job - Video - Bravo TV Official Site

Sunday, July 3, 2011

Fage Island Smoothie

Summer means smoothies. There's nothing like a cool, creamy, fruity smoothie to make your tastebuds sing. Lately, I've been skipping the milk in smoothies altogether and blending them up with frozen fruits and 2% greek yogurt. I particulary love Fage 2%, it's soo creamy and rich. Try Jen DePalma's Faje Island Smoothie and sail your way into summer

Jen DePalma's Fage Island Smoothie (serves 1)
1/2 cup of Fage 2% plain greek yogurt
1/4 cup frozen pineapple
1/4 cup frozen mango
1 small banana
1 tbsp of honey

Blend & Enjoy

Saturday, July 2, 2011

Angelina's -- Staten Island

Well I'm fresh in from my visit to Angelina's Ristorante and an interesting night it has been. As usual I was running late for my dinner reservations so I call  Angelina's Ristorante to change my 8pm rsvp to 8:45pm, ineveitably I still arrived around 9ish.

My first impression of  Angelina's Ristorante was "what a classy place". Set in what appears to be a colonial style home with a wrap around porch and amazing view of the water. Angelina's sweet impression did not last long once we were greeted by the anything but friendly hostess. We so kindly say we're here for our evening rsvp only to hear - "you're table is not ready so it'll be a while" in a less than pleasant tone -Ouch!! Luckily the bartender is a sweetheart and I can always use a drink and off to the bar we went. after 15 minutes of waiting I go back to the hostess to ask if my table is ready only to hear "No".   Let's move on from the terrible service because when we finally did a get a table we were seated at the cabanas.

The cabana seating at Angelina's Ristorante is very Miami/ South Beach like and absoultely beautiful on a warm summer night. The ambiance of the outdoor cabana seating is romantic and private, the indoor and porch seating is just the opposite - very loud , very crowded yet very fun.

The menu at Angelina's Ristorante is classical Italian. I sampled the baked clams and shrimp oreganatta duo- cooked properly, very tasty but nothing out of the ordinary. Then I went to try the chef's evening  special - stuffed zucchini blossoms with fresh herbs and mozzarella- fantastic. You can tell the zucchini blossoms are handled with love, so delicate, so flavorful and just perfect. To my delight the blossoms are lightly pan fried, I hate when restaurants bread and deep fry gentle blossoms -too harsh for such a gentle flower.

 All around I'd say I love the ambiance of Angelina's and the food is pretty good. Now if they could just polish up the service it'd be worth recommending.


Bread Basket with caponata

Baked  clams & shrimp oregenata duo

Cabana Seating

 

Friday, July 1, 2011

Oreo Pudding Pie- Putlock Perfection

Happy 4th of July weekend!!! Maybe you're wondering what to bring to your BBQ invites? Sure it's easy to just stop at the bakery and pick up some pastries but you just can't beat homemade. My Pudding Pie is an easy NO-Bake dessert that's always a crowd pleaser. If you're watching your waistline, make this recipe fat free by swapping out the whole milk for skim milk, opt for sugar free/fat free pudding and use fat free whipped topping instead. Happy 4th people and God Bless America.

Jen DePalma's Oreo Pudding Pie
1 Oreo pie crust (graham cracker works well also)
1 package of instant pudding
1 16oz container of whipped topping
1/4 cup of semisweet  & toffee chocolate chips mixed
2 Oreos cookies

Directions
Prepare pudding according to box directions except use 2 cups of milk 
Allow pudding to set 5 -10 minutes
Fold in 1/2 of whipped topping, pour into pie shell
Place in refrigerator 45 minutes or until set
Top with remaining whipped topping
Garnish with chocolate chips and cookies-- Enjoy!!


 



The Tiki BAr @ Point Pleasant- The Jersey Shore

If you're from NYC then you already know we New Yorkers do not spend the 4th in NYC. We're either heading down to The Shore (Jersey Shore) or The Hamptons. Long before MTV came along and blew up my spot I always knew the shore was the summer place to be. My favorite Shore hot spot is Martell's Tiki Bar where I love to sip on Tiki Tea, a refreshing summer cocktail with a twist. If you're looking to get a spot on the Tiki Bar's private adult beach be sure to get there early, there's a line to get in by 10 am! Don't be fooled by the 20 something partyers on the beach, Martell's has a fantastic seafood restaurant where the air conditioners are on full blast, the ocean view is picture perfect and ambiance is bit more refined- think summer casual classy not trashy.

Martell's Tiki Bar
Boardwalk • Point Pleasant Beach, NJ 08742

Tel: 732-892-0131 • E-mail: info@tikibar.com