I love to bring special attention to details and that is why every catering is a success. I have owned restaurants and catering businesses in San Juan, Puerto Rico and in New York City, where I was greatly reviewed by the NY Times.
For the past 15 years living in Palm Beach County, I have been the Executive Chef for The Colony Hotel in exclusive Palm Beach, and worked as Saucier Chef at Admirals Cove Country Club, also been appointed Chef Garde Manager at Ballenisles Country Club. I have collaborated with the Chefs at the Dravis Center for the Arts to prepare GALAS for benefits.
My favorite is to create healthy ideas which I call “Comfort Food”. Check out this recipe with a twist for meatloaf, with ground turkey:
Turkey, Broccoli and Cheddar Loaf
Q pk. Ground Turkey 99% Fat-Free
1 pk. Frozen Broccoli Florets, thawed out (small)
2 Slices of multi-grain or wheat bread, discard crust
¼ Cup shredded fat-free chedar cheese
1 Large egg
¼ Teaspoon ground nutmeg
1 Tablespoon Salt-Free Seasoning (Lawrys)
3 Tablespoons of Salt-Free Ketchup
In a large mixing bowl combine all ingredients together except the milk, mix sliced bread together and stir it until it becomes pasty, Chef’s call that “Panada” which is a binder. Once mixed add all ingredients to bolw mix and form a (meatloaf) shape on a greased cooke sheet. Bake a 340, pre-heated oven, about 25-30 minutes.
Serve with a home-made red potato mash and a crispy grain or wheat baguette bread.
Gracias a mis queridas amigas de webcitygirls por compartir mis recetas favoritas. Buen Provecho y hasta la proxima ☺