Comments on: Open Chef-A-Me

By: Tim Crowe

Tim Crowe — Mon, 03 Aug 2009 19:33:01 +0000

Also, thanks for the kind words. I think I can speak for both Sarah and I on this subject in saying, that we had a blast and we’re really glad you enjoyed our food so much.

Thank you for stopping by.

And thank you for taking on the challenge and having fun making the food we enjoyed.

- Livia

By: Tim Crowe

Tim Crowe — Mon, 03 Aug 2009 19:31:27 +0000

Livia, I’ll be writing up the recipes soon for everything I made. The corn relish is CRAZY simple though and relies heavily on he fact that corn is so good this time of year.

1. Toss with a little oil, salt and pepper then grill corn on cob, slices of onion, red bell pepper, jalapenos.
2. Cut corn off the cob, core/core/ seed peppers and dice everything.
3. Mix together the grilled ingredients, add olive oil, a little white wine vinegar and salt to taste.
4. Refrigerate.

Thank you - I shall absolutely be making this!

I’m looking forward to seeing the recipes.

- Livia

By: Sarah

Sarah — Mon, 03 Aug 2009 17:46:57 +0000

Thanks for the review! I’m glad you had such a great experience.

For peace of mind, I wanted to follow up on the guac thing. High quality raw shrimp is fine to eat, as long as it has been washed very, very well — which these were, of course — but what I *should* have mentioned and didn’t, was that the shrimp were sauteed in the marinade before blackening them, so the marinade had been boiled/cooked down at high heat before it was mixed into the guac. So no worries about the raw-ness, it was all safe!

And you’re right, that was a fig/balsamic concoction. All the recipes should be online soon, so keep a look out!

Thank you for stopping by and responding!

That process makes much more sense and fully explains the deliciousness of the guacamole.

I am looking forward to drooling over the recipes.

And thank you for being such an awesome chef for a day.

- Livia