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      Caramel Apple Crumble Tart

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      Ingredients:
      1 pie crust (ready-made)
      3 Granny Smith apples, chopped
      Caramel topping
      Crumb:
      1/4 cup cold butter
      1/2 cup light brown sugar
      1/2 cup flour
      Instructions:
      Preheat oven to 400°
      Line tart pans with crust, pinching along the rim to form the crust. Pile the sliced apples in the crust evenly. Drizzle with caramel.
      In another bowl, using a pastry cutter or fork, cut the cold butter, brown sugar and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of apples. Drizzle with caramel again.
      Bake for 30 minutes until top is lightly browned and the crust is golden.
      Allow to cool before enjoying.
      To watch the video, click here. More

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      Grilled Salmon with Sweet Red Chile Sauce

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      Ingredients:
      Four 7oz salmon portions boneless with skin on
      2 tbsp Texas Extra Virgin Olive Oil
      2 tsp kosher salt
      2 tsp ground black pepper
      2 tsp sweet red chile sauce 
      Instructions:
      Prepare the grill for direct cooking over high heat, between 450⁰F – 550⁰F. Brush the cooking grates clean and close the lid to heat.
      Generously coat the flesh side of the Salmon fillets with oil and season evenly with kosher salt and black pepper. 
      Grill the Salmon skin side down over direct high heat with the lid closed between 6-8 minutes or until the fish lightens in color, becomes firmer to the touch and the fillets can be lifted off the cooking grates without them sticking. 
      Turn the Salmon over, close the lid, and cook to 130⁰F between two and four minutes for medium rare or longer to desired doneness. 
      Remove and brush with chile sauce and serve.
      Recipe courtesy of: The Executive Chef at Hyatt Regency Lost Pines, Frank Majowicz
      Frank Majowicz, Executive Chef at Hyatt Regency Lost Pines More

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      Deep-Fried Twinkies Recipe

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      By George Geary | Certified Culinary Professional
      The State Fair of Texas was the first to offer this decadent treat.
      Makes 6 Twinkies
      Supplies:
      Dutch Oven
      Candy/Deep fry thermometer
      Skewers (6)
      Baking sheet, lined with parchment paper
      Paper towels
      Ingredients:
      6 Twinkies
      3 cups of all-purpose flour
      3 tablespoons of granulated sugar
      3 teaspoons of baking powder
      1 teaspoon of baking soda
      3/4 teaspoon of sea salt
      1 cup of buttermilk
      1/2 cup of whole milk
      3 large eggs
      3 tablespoons of unsalted butter, melted
      Canola oil
      Confectioner’s sugar
      Directions:
      Skewer each Twinkie and place on a baking sheet lined with parchment paper. Freeze for 2 hours.
      Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
      In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter. Pour into the flour mixture and blend until smooth.
      In a Dutch oven, heat 2 inches of Canola oil over medium heat to 375 degrees Fahrenheit.
      Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color—about 4-6 minutes.
      Drain on paper towels, then dust with confectioner’s sugar.
      Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.

      ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
      George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
      For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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      One Pot Shrimp Pasta

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      Ingredients:
      12 oz angel hair pasta
      2 Tbsp butter
      3 cloves garlic, minced
      1 bunch asparagus, trimmed and quartered
      1 lb large shrimp, peeled
      Salt
      Pepper
      ¼ cup squeezed lemon juice
      1 lemon thinly sliced
      ¼ cup grated parmesan
      2 Tbsp cream
      Instructions:
      In a large pan of salted, boiling water, cook pasta.Drain and reserve 1 cup of pasta water. Set pasta aside.
      In the same pan over medium heat, melt butter and add garlic. Stir until fragrant.Add asparagus and cook 4-5 minutes until tender.
      Add shrimp and cook until pink (about 3 minutes).
      Add lemon juice and salt and pepper. Add lemon slices and cream.Let simmer and add pasta and pasta water.
      Toss until coated, add grated parmesan.
      Enjoy!
      To watch the video, click here. More

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      Banana Split Berry Yogurt Parfaits

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      By The American Heart Association
      This Simple Cooking with Heart simple but indulgent-tasting banana split recipe might become your new favorite dessert.
      Ingredients:
      2 6-ounces packaged, fat-free pineapple yogurt
      1 cup sliced strawberries OR 1 cup mixed berries
      1 large banana (about 1 cup sliced)
      1/4 cup low-fat granola (4 Tbsp)
      1 tablespoon cocoa (unsweetened)
      1 tablespoon confectioner’s sugar
      2 tsp hot water
      Directions:
      To assemble parfaits, in small dish, layer about 1/3 cup yogurt, 1/4 cup sliced strawberries, 1/4 cup sliced bananas and sprinkle with 1 tablespoon granola.
      In small cup, stir together cocoa, confectioners’ sugar and hot water until smooth. Drizzle 1 teaspoon over each parfait.
      Quick Tips:
      Keep it Healthy: Yogurt can be a delicious, healthier substitute for ice cream or whipped cream in any recipe.
      Tip: Instead of fresh berries you can substitute 1 cup frozen mixed berries, thawed.
      Substitute any flavor of nonfat yogurt you enjoy.
      Nutritional Information:
      Calories: 157 Per Serving
      Protein: 6g Per Serving
      Fiber: 2g Per Serving
      Cost Per Serving: $1.24
      To learn more about the Banana Split Berry Yogurt Parfaits Recipe from the American Heart Association, click here. More

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      Easy Salmon Dinner Recipe

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      Ingredients:
      Brussel Sprouts (2 cups halved)
      Asparagus (one bunch)
      3 small cuts of fresh Salmon 
      Lemon wedges
      Olive oil
      Lemon pepper
      Optional: Ready to Serve rice (whole grain)
      Instructions:
      On a baking sheet lined with tin foil, place halved brussel sprouts on one side and whole asparagus on the other.
      Place the desired amount of salmon in the center of the sheet and top with lemon wedges.
      Drizzle with olive oil and cover with lemon pepper to taste.
      Bake for 30 minutes at 350 degrees
      Optional: Use Ready to Serve rice as a quick and easy side.
      In a bowl place cooked rice, asparagus and brussel sprouts. Top with salmon and enjoy!
      To watch the video, click here. More

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      Funnel Cake with Berries

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      By George Geary | Certified Culinary Professional
      Makes 6 to 10 Funnel Cakes
      Supplies: 
      Electric mixer
      Stockpot
      Medium saucepan
      Candy/deep fry thermometer
      Pastry bag
      Wire rack
      Ingredients:
      Funnel Cakes
      6 tablespoons of unsalted butter, cut into small pieces
      1 cup of water, cool
      1/2 teaspoon of sea salt
      1/2 teaspoon of granulated sugar
      1 1/2 cups of all-purpose flour
      3 large eggs
      2 large egg whites
      Canola oil
      Confectioner’s sugar
      Berry Topping
      Makes 2 cups
      1 quart of fresh berries (strawberries, raspberries, blueberries, blackberries)
      1/2 cup of granulated sugar
      A pinch of sea salt
      Directions:
      For Funnel Cakes
      Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil, then remove from heat and quickly stir in the flour.
      Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy, floury taste.
      Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam has subsided, then add the eggs and egg whites, one at a time, until each is incorporated and a batter is formed.
      Pour 3 inches of oil into a stockpot and heat to 350 degrees Fahrenheit.
      Place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
      Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or 2 smaller funnel cakes at a time.
      Fry the cakes until puffed up and golden (they will triple in size), 3-5 minutes, flipping every 30 seconds or so.
      Drain the cakes on a rack and cool slightly, then sprinkle with confectioner’s sugar and Berry Topping.
      For Berry Topping
      In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.
      Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.
      ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
      George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
      For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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      Southern Pellet Fried Chicken

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      This southern-fried delight is so easy to make in your pellet grill and will quickly become a favorite with your family and friends. Ingredients: 5 pounds of chicken breasts (butterflied and tenderized) 1 egg 1 tablespoon baking powder 1 tablespoon paprika 1/2 teaspoon chili powder 1 teaspoon fresh black pepper 1/2 teaspoon sea salt 1/2 […] More