On today’s show of The Chef, You, and I, I will be preparing a couple of recipes from renowned, Chef Jamie Gwen. Check out her website for more delicious seasonal recipes that will please the whole family.

Kathryn’s Peach Cobbler

Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Jiffy mix or Bisquick
  • 1 cup milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 stick butter (1/4 cup) melted
  • 1 cup sugar
  • 6 peaches peeled and sliced (I used I used Georgia peaches)

Instructions

  • Stir together Jiffy or Bisquick, milk, nutmeg, and cinnamon in an ungreased 8 x 8 x 2 inch baking dish. Stir in butter until blended.
  • Stir together sugar and peaches in a separate bowl and then spoon over batter. Bake 50 to 60 minutes until golden.

Shrimp, Feta & Watermelon Salad

Recipe provided by Chef Jaime Gwen
Prep Time15 mins
Cook Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 cups baby or wild arugula
  • 1 watermelon cut into 1/2 inch cubes
  • 6 oz feta cheese
  • 12 fresh mint leaves julinned
  • 1 lb Large fresh shrimp I used frozen, deveined and peeled cooked shrimp
  • 1 Tbsp freshly grated lemon zest
  • Salt and freshly ground pepper
  • Extra Virgin Olive oil
  • 2 tsp sherry wine vinegar

Instructions

  • Lay a small bed of arugula on 4 serving plates (I used 3 plates).
  • Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
  • Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
  • Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
  • Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.

Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue

Recipe provided by Chef Jaime Gwen
Course: Main Course
Servings: 4 servings

Ingredients

Skirt Steak

  • 2 to 2 ½ lbs skirt steak
  • 2 cups pesto homemade or store-bought
  • Salt and freshly ground pepper

Blue Cheese Fondue

  • 2 cups heavy cream
  • 6 oz. Cambozola blue cheese crumbled, or other blue cheese (I substituted Feta)
  • ¼ tsp freshly ground pepper
  • 3 Tbsp fresh parsley chopped

Instructions

Skirt Steak

  • Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

  • Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.

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