Written By: Scott Joseph Sentinel Restaurant Critic Orlando Sentinel Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home. The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a [...]
Archive for the ‘Uncategorized’ Category
Recipe: Gulf Shrimp Ceviche
Posted in ceviche, chefs, close up food, cooking, cooking classes tampa, couples cooking classes, food, food blogs, food pics, food pictures, foodies, fun food, haute cuisine, healthy cooking classes tampa, personal chef tampa, random, recipes, seafood, tampa, tampa caterer, tampa catering, Tampa cooking classes, Uncategorized, tagged Ceviche, chef, chefs, Chicago, conch ceviche, Cook, cooking, cuban ropa vieja, culinary genius, ethnic dishes, Florida, Frontera Grill, Home, Key West Florida, lime, Mexico, Mexico One Plate At A Time, norman van aken, Olive oil, ox tail stew, Oxtail, recipes, Rick Bayless, Shrimp, Tortilla chip, Tostada on February 8, 2012 | 2 Comments »
As a young man growing up in Key West Florida, I was exposed to a variety of fantastically flavorful ethnic dishes from an early age. Dishes that I would, over the years, constantly try to recreate or infuse into new ideas. South Florida in general is home to a diverse multi-cultural landscape of people, rich in tradition and [...]
Things you should probably never, ever eat vol. 1
Posted in chefs, cooking, food, food blogs, foodies, fun food, random, reviews, strange food combinations, Uncategorized, tagged Bean, bizarre foods, chef comedy, chef humor, Cook, cooking humor, fermented soybeans, funny chef stuff, Home, Japan, Michael Jackson, Nattō, Soybean, strange foods, weird foods on February 7, 2012 | Leave a Comment »
Natto I recently came across a container of fermented soybeans in the supermarket. I don’t mean an old container of soybeans some stock-boy forgot to toss. These are fermented-on-purpose soybeans from Japan. That’s what Natto is. I remembered hearing about this stuff on Iron Chef one time when it was the secret ingredient. The judges [...]
Sushi Cooking Classes in the Tampa Bay Area! (via Justin-Thyme)
Posted in Uncategorized on March 9, 2011 | 1 Comment »
Chef Justin Murphy of Justin-Thyme Personal Chef Service is excited to announce their newest service for all the sushi lovers in the Tampa Bay area! We are now offering sushi cooking classes in the comfort of your own kitchen! The announcement came after Justin noticed a growing interest in Sushi f … Read More via [...]
Pumpkin Swirl Cheesecake Recipe
Posted in Baking and pastry, cooking, food, food blogs, food photography, food pics, food pictures, fun food, guilty pleasures, pumpkin cheesecake recipe, pumpkin swirl cheesecake, pumpkin swirl cheesecake recipe, thanksgiving dessert recipes, thanksgiving desserts, Thanksgiving recipes, Uncategorized, www.justin-thyme.com, tagged pumpkin cheesecake, pumpkin cheesecake recipe, pumpkin swirl cheesecake recipe, thanksgiving dessert recipes, Thanksgiving recipes on November 18, 2010 | 3 Comments »
This is a delicious, impressive and easy to make cheesecake that is sure to be a hit at your Thanksgiving table. Enjoy and Happy Thanksgiving! Ingredients: Cooking spray 25 gingersnap cookies 1-3/4 cups sugar 4 tablespoons unsalted butter, melted and cooled Three 8-ounce packages cream cheese, cut into chunks and softened 5 large eggs, at [...]
Fresh Packaged Meal Delivery Service by Justin-Thyme
Posted in cooking, food, personal chefs, random, Uncategorized, www.justin-thyme.com, tagged chefs, cooking, food, fresh meal service, healthy meals, meal delivery, packaged meal service tampa, packaged meals, personal chef tampa, pyrex, tampa personal chef service on June 30, 2010 | Leave a Comment »
Justin-Thyme is proud to present a new fresh packaged meal delivery service! Our fresh meal delivery service (delivery on Monday and Wednesday or on Tuesday and Thursday) consists of 5 meals (2 portions each meal plus two appropriate sides for each meal). Perfect for families and busy professionals on the go! The beauty of these [...]
Recipe: Zabaglione with Fresh Berries
Posted in cooking, food, recipes, Uncategorized, www.justin-thyme.com, tagged berries, chefs, cooking, food, summer recipes, Zabaglione, Zabaglione with Fresh Berries on June 25, 2010 | 1 Comment »
Zabaglione is a fantastic, albeit far from “low-cal”, summer friendly dish similar to what can only be described as a sweet hollandaise. It can be interpreted in many ways, flavored with fresh fruit purees, extracts or fresh herbs and served over cakes, fresh berries or ice cream. Here is a brief description of it’s origins [...]
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Posted in Uncategorized on June 10, 2010 | Leave a Comment »
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Posted in Uncategorized on June 9, 2010 | Leave a Comment »
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Friday Night Wine Tasting!
Posted in chefs, cooking, food, personal chefs, Uncategorized, www.justin-thyme.com on May 14, 2010 | 1 Comment »
Friday Night Wine Tasting at Ed’s Fine Wines May 14, 2010 from 5:00pm to 7:45pm There will be a $10 charge per person on Friday. The cost includes a free 22oz crystal Bordeaux glass and hors d’oeuvres prepared by Chef Justin Murphy from Justin-Thyme Personal Chef Services. This Friday Mike Degnan will be sharing with [...]
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rss feed- Recipe: Mardi Gras King Cake February 19, 2012King Cakes are a vital part of history of the New Orleans Mardi Gras tradition. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can [...]ChefJustinThyme
- Personal Chef Media – Personal Chefs in the News February 18, 2012Written By: Scott Joseph Sentinel Restaurant Critic Orlando Sentinel Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home. The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a [...]ChefJustinThyme
- Recipe: Citrus Infused Duck Confit February 14, 2012Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also [...]ChefJustinThyme
- Recipe: Mardi Gras King Cake February 19, 2012
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