The Secret Sauce is very happy to introduce chef Jon Ashton to the blog. Jon breathes life into his cooking by infusing quick wit with culinary knowledge. Jon makes cooking synonymous with living life well. He'll turn you on to cooking without your realization and make you fall in love with Jon, food and life!
Jon says, "I particularly love this recipe because of the wonderful memory this recipe evokes. My daughter Mei picked the thyme from her own little herb garden, and we made the recipe together. She may be only 18 months old, but to see her enjoy the activity means the world to a first time dad. I think adding fresh herbs like thyme is a quick way to transform meals. Not only does it help with adding flavor, it allows me to cut back on flavor-enhancing ingredients like salt, fat and sugar. Take some thyme (pun intended!) to cook with thyme!"View the recipe below and scroll down to find a printable version!
Thyme Grilled Cod
Ingredients:
Procedure:
- 1 stick unsalted butter, room temperature
- 2 teaspoon lime zest
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 4 1-inch-thick Cod or sea bass fillets
- 4 lemon slices
- Preheat your grill to Medium High Heat.
- Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
- Season butter to taste with salt and pepper.
- Cut four 15×12-inch pieces of heavy-duty foil.
- Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
- Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
- Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
- Place foil packets, seam side up, on grid over medium coals.
- Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
- Plate and serve with a lemon slice.
About the Chef:
Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.
In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.
Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the “TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.
No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.
Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.
You can learn more about chef Jon Ashton on his website: jonashton.com.
The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
Daniel Humm, Executive Chef of Eleven Madison Park returns to the Secret Sauce blog with his personal recipe for scrambled eggs with asparagus and morel mushrooms. This recipe is designed for 8 people, but feel free to cut down for smaller groups.
Click continue reading to view this recipe and find a printable version.
The Secret Sauce welcomes chef Rachel Allen to the blog.
Today Rachel Allen shares her recipes for a traditional Irish meal for St. Patrick's Day. The first recipe is Smoked Mackerel Pâté on Crostini. Allen writes, "It’s great to have some of this in the fridge for snacks on the run or a packed lunch. It’s lovely and light and will keep for a week. Of course, the better the smoked mackerel, the better the pate. For a family meal I put a kilner jar of this on a big board with lots of crusty bread or toast in the middle of the table and let everyone dig in while the rest of the meal (if you are having anything else, because frankly it’s almost enough on its own) is being prepared."
Click continue reading for the recipe and to find even more delicious recipes from chef Rachel Allen.
The Secret Sauce welcomes chef Rachel Allen to the blog, where she will share her recipes for a traditional Irish meal for St. Patrick's Day.
This recipe is for homemade pork sausages, to be served with colcannon and apple sauce.
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
