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Robinsbite: February 2011

Saturday, February 26, 2011

Girls Night Out at Dames in the City on March 6

Need a night out with the girls? Join me and my fellow Dames as we kick it up-downtown and uptown style-at the Dames in the City event on March 6, 2011.

Our annual fundraiser, The Raiser Grazer, is slated for Sunday, March 6, 2011 at Cityplace in Dallas. This year’s Grazer, “Dames in the City”, features our very own Dallas stars of the food, beverage and hospitality industries, including Liz Baron (Blue Mesa Grill), Dunia Borga (La Duni), Shari Carlson (Dessert Dreams), Mynetta Cockerell (Milestone Culinary Arts), Rachel Gaffney (Rachel Gaffney’s Authentic Irish Goods), Cristiana Ginatta (Pacuigo Gelato), Anita Hirsch (Neiman Marcus) ,Michelle Hudson (Food Company), Bonnie Itzig (Cavallini Coffee and Tea), Paula Lambert (The Mozzarella Company), Courtney Lusher (The Grape), June Naylor (Lambert’s Steaks, Seafood & Whiskey),  Katie Natale (Café on the Green at The Four Seasons), Lisa Perini (Perini Ranch House), Janice Provost (Parigi), Sharon Van Meter (Texas Chefs Association),  Susan Auler (Fall Creek Vineyards), Gina Puente-Brancato (La Buena Vida Vineyards and La Bodega Wineries), and Caris Turpen (LightCatcher Winery and Bistro).
The evening also features our much-anticipated silent auction, food and wine pairings, a signature bar and a walk up coffee bar. Relax in our lounge area, enjoy live music and entertaining street performers including a lipstick reader, caricature drawings and much more. 

For more information and tickets:

The Dallas Chapter of Les Dames d’Escoffier International, (LDEI), is a not-for-profit (501C3) group of professional women with outstanding careers in the fields of food, beverage and hospitality.  Our mission is to provide education and professional support to women beginning their careers in these fields through educational programs, mentoring, and scholarships.  

Through the generous support of our community, we’ve raised over 1 million dollars for women in foodservice and hospitality. Our chapter has funded scholarships and endowments at Texas Tech, University of Houston, University of Texas and The University of North Texas. Locally, we have endowed funds at El Centro College in their culinary arts department and the Communities Foundation of Texas for Collin County Junior College. In addition, we provide underwriting to Days of Taste, as well as financial support to The Friends of the Dallas Public Library and the Family Gateway Culinary Training Program.

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Monday, February 21, 2011

Sick of ground turkey? Go tenderloin!

We just need a break!

We're big fans of ground turkey in our house. We eat it at least one time per week! Sadly, we've hit the wall with ground turkey, folks-its time to switch things up and pull out other lean meat alternatives.

Tonight, we are still working with the turkey family-but this time, it's turkey tenderloin.

Purchase tenderloin either fresh or pre-packaged. If you purchase fresh, it may be a bit more expensive, but it won't have any of the "preservatives" you'll find in pre-packaged tenderloins. I'm using a pre-packaged loin tonight, which means whatever I use to marinade, rub or season with, I'll make sure it's naturally low in salt as there will already be plenty in the package.

My friend and colleague Wendy Jo Peterson is working on a cookbook. She sent me a quick and easy marinade for the turkey that consisted of Greek yogurt, cumin, paprika, mint and lemon. I know you are going to ask me amounts here--but WJP and I cook the same way--mostly by feel, not my amounts. Here's a guestimate:
Hello, Tenderloin!

Mediterranean Turkey Tenderloins
1 pre-packaged turkey tenderloin (mine had 2 loins per 1 bag)
3-4 cups Greek yogurt
3 T cumin ( I love cumin)
2 T paprika
juice of 1 lemon
handful of coarsely chopped mint leaves
Lemon yogurt sauce

Place turkey and all ingredients into a gallon sized plastic baggie. Roll turkey around in the marinade to make sure it's well coated. Refrigerate for 4-6 hours.  Pre-heat oven to 350. Remove turkey from baggie and discard.  Place turkey flat on a baking sheet or pan.  Cook until internal temperature registers 160 degrees. Remove from oven and allow to rest for 5 minutes.  Be careful NOT to overcook.  Serves 6.

For sauce: 1 small container of Chobani lemon yogurt, 2 t.cumin and 1t. paprika.  Stir well and serve w/turkey.

  • Turkey is very lean which means it will dry out quickly due to lack of fat. DO NOT overcook the meat!
  • The above measurements are estimates-feel free to use your best judgement.
  • If you want a more basic turkey, just season with salt, pepper and olive oil and follow baking directions. This turkey can be used for salads, soups, in wraps, sandwiches, nachos or anything you use chicken for in your usual meal rotation.
  • We added sauteed green beans with almonds, salad with strawberries and sauteed potatoes & onions for a tasty dinner-with plenty of leftovers!

Check out the for more turkey recipes and for more yogurt recipes.

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