Welcome! Below are a few photos of some new small plate ideas I’ve been working on including: chili crusted tuna tataki, bobwhite quail w blue corn arepas, vanilla spiked foie w barrel aged burbon and 24 hr sous-vide short rib w syrah redux. Ultimately, the goal here will be to post easy recipes of dishes like these along with plating notes, a step by step photographic guide and wine pairing suggestions. I would love to hear any requests for specific dishes from our readers and of course, #wine pairing suggestions are always welcome. Hope you enjoy!
Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the to the Tampa Bay Area!
Do you love fine food and wine but dread a long night out at a fine dining restaurant? In today’s dining scene, people are taking advantage of another option! If you were to compare a personal chef service to restaurant, you could think of it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen.
After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can eat a wonderful entrée that has been prepared specifically for you palate and requirements, and eat it in the comfort of your own home.
How it works:
Chef Justin will help create a delicious gourmet menu suited to your particular tastes for any special dining event in your home. He consults with you about what kind of party you’d like to give, how many guests you plan to invite and any other special detail to make your party perfect. He will then design your special custom menu of four or five courses suited to your particular tastes as well as help you pair up the best wines with the cuisine. We are also happy to make changes to the menu to accommodate a guest’s special requests or restrictions. Once menus are finalized, we print up custom copies detailing your event for your guests to keep.
You’ll enjoy a fantastic meal and our high-end four-star service, and then, while you’re savoring dessert, we’ll scrub your kitchen spotless as you bask in your guests’ praise at what a clever host you are for bringing in a private chef to create such a delicious and memorable experience.
We service the following areas: Tampa, Clearwater, Dunedin, Indian Rocks Beach, Largo, Madeira Beach, Mango, Oldsmar, Safety Harbor, South Tampa, St. Petersberg, St. Pete Beach, Tarpon Springs, Tierra Verde, Orlando Fl
Justin-Thyme Personal Chef Service Tampa‘s Premier Personal Chef!
- Tampa Personal Chef Services (chefjustinthyme.wordpress.com)
- Full Service Catering in Tampa (chefjustinthyme.wordpress.com)
- Sushi Cooking Classes in the Tampa Bay Area! (via Justin-Thyme) (chefjustinthyme.wordpress.com)
- 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 room temperature
- One 15-ounce can pure pumpkin puree
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Boiling water
1.Position a rack in the lower third of the oven and preheat to 325°. Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.
2.Using an electric mixer, beat the cream cheese and remaining 1-1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.
3.Set the springform pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and, using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1-1/4 hours.
4.Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap; refrigerate overnight. 5. Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.
Helpful Links: http://www.justin-thyme.com
All photos taken with a 10 megapixel Nikon coolpix L100 with Nikkor 15x optical zoom VR
- 1 1/2 cups all-purpose flour Filling:
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt 1 (14 oz) can sweetened condensed milk
- Pinch of ground coriander 1/2 cup bottled Key lime juice
- 2/3 cup sugar
- Grated zest of 1 lime
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Garnish:2/3 cup sweetened shredded coconut & Sweetened whipped cream -recipe follows
- 1/2 cup finely chopped macadamia nuts Zest from 1 lime
- Mini Muffin Tins
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Beat cream and sugar together on high speed in the bowl of an electric mixer until stiff peaks form.
- For shells:
- Whisk together the flour, cornstarch, salt and coriander.
- Place the sugar and zest in a mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
- Using a mixer, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl–don’t work them in with the mixer, just reach into the bowl and knead them in.
- Pat dough into a disc , wrap with plastic wrap, and refrigerate the dough for at least 1 hour or for up to 2 days.
- Take 1 tablespoon of chilled dough and roll into a ball. Place the dough ball in one of the mini muffin tin cups, pressing dough to come up sides of cup. Repeat with remaining dough.
- Chill dough filled muffin tins for 30 minutes.
- Bake in a 325 degree preheated oven 14 minutes. Remove tins from oven. Using the back of a teaspoon, press the dough down and into sides of mini muffin tin cups, to maintain shape.
- Meanwhile, prepare filling:
- Whisk together all ingredients in a large bowl. Fill pre-baked tart shells with filling. Return tarts to oven and bake an additional 10 minutes. Cool completely in tins. Carefully remove (tarts are fragile!) from muffin tins and transfer to large baking sheet. Refrigerate at least one hour, or up to 2 days before serving.
- Garnish with sweetened whipped cream and lime zest