The Gourmet Headhunter

Great Foods & Great Wines Guarantee to Dazzle Your Senses Every Time

A Weekend in Heaven. . .


In these troubled economically challenged times, it was a pleasure to get away from the stresses of life and, put down the headhunting phones and retreat to my favorite pastime – food.  Usually that involves some gourmet cooking over the weekend to see what new I can create. But actually, I was blessed this past weekend and was not only able to lay down my apron, but also to surrender my pallet to the trusting hands of a great gourmet chef Becky and Debbie assisted Lisa as she created some dynamic, mouth watering foods for Gary, Jeff and myself. We men were completely spoiled Saturday (Valentines) evening.


We started off our evening with an appetizer of Gruyere Puffs with Hazelnuts. Then we moved on to our first course; Cherry tomatoes on the vine stuffed with goat cheese in a Herb Bouquet….absolutely delicious

lisas-stuffed-tomatoesThen appeared a tantalizing Coconut Creamed Mushroom soup. If I wasn’t in heaven before, this dish sealed my fate. I love a good mushroom soup and now Lisa’s ranks first over mine own recipe.


A cleansing dollop of Passion Fruit sorbet and a sprig of mint to cleanse the pallet in anticipation of the entrée

lisas-sherbert-and-mintAfter what I thought was a dish that couldn’t be outmatched, along can a poached half pear.


Then along came a surprise treat of Kumquats – that small fruit closely resembles that of the orange (Citrus sinensis) but is smaller and is often oval. Pop it in your mouth and bite – the first squirt has a slight bitterness but then the pallet is rushed with the sweet juices as one continues to chew on these tasty little morsels.




If all this wasn’t enough to make any man weak at the knees, then, the main entrée of baked wild Coho salmon topped with a roasted red pepper sauce, a side of sautéed rosemary potatoes and steamed asparagus with balsamic vinegar.


To top off the evening meal, Lisa served a Dark Chocolate Islands in Crème Anglaise


Add a little variety of music, champagne and great conversations about life, kids, politics, and music made this an evening to remember and cherish.



My weekend in heaven didn’t end there; Sunday evening we were treated to our other gourmet Chef friend Joe and his home for a wonderful dinner with his lovely Souse chef wife Jeanine.

We brought a bottle of fine Sake with us which blended well with their salmon flavored hummus dip and crackers.

Joe was preparing a rolled stuffed Pork roast for us, which he had been working on that afternoon. Drizzle a secret reduction sauce over the pork and it was a heavenly experience.

He prepared to boil sweet potatoes and when mashed, added cinnamon, grated nutmeg, brown sugar and butter. The taste was to die for.

Add a little oil to a sauté pan and sautéed sliced fresh mushrooms (Portobello and button)





February 18, 2009 Posted by | Appetizers, Dessert, gourmet, Main Dish, Sizzling Sides, Soups, Uncategorized | Leave a comment

Gourmet Banana Panettone Dessert


4 (1/3rd) inch) tick slices of Panettone Bread or pound cake


2 bananas cut into slices

½ cup light brown sugar

1 tsp. ground cinnamon

½ tsp. ground nutmeg

2 tsp. vanilla extract

½ cup Bacardi 151 Rum

Ice cream – your favorite; vanilla – caramel, French vanilla.

Mint or other green for garnish

Place a large sauté pan over medium heat.

Butter each side panettone/pound cake

Sauté on each side until golden brown (about 2 minutes)

Remove slices and set aside

Return pan to burner and increase temperature to medium high

Add 4 tbs butter and melt

Add banana slices and sauté about 1 minute

Add Brown sugar, Cinnamon, nutmeg and vanilla extract

Add rum, ignite, and let burn out, stirring occasionally.

Although you may want to add more rum, Caution ¾ cup of 151 may scorch your ceiling!

Swirl 2 tbls. Butter into mixture and remove from heat.

Place 1 scoop of Ice cream on each slice of bread/cake and top with equal portions of banana mixture

Garnish with mint or green

Serve immediately.

January 3, 2009 Posted by | Dessert | , , , , | Leave a comment