Archive for May, 2008

Flyin’ South…again

May 22, 2008

Hi everyone-

Well, I can’t believe it, but its coming up on that time of year again! It’s not even officially summertime yet but we are already getting excited for our annual Fall trip to South Carolina.

Along with my friends at Palmetto Bluff and Coastal Living Magazine, I am proud to be bring you a second year of my Lowcountry Celebration at Palmetto Bluff, South Carolina. Last year’s event was absolutely amazing with three days of music, food and relaxation in one of our country’s most special locales. This year, we’ve created an even more exciting program and I hope you’ll all be able to join me.

Go to to find out more and book your reservations now. I hope to see you all there!



Capitol Hill

May 15, 2008

Hi everyone-

Well, I just got home from a quick trip to Washington DC, where I took part in a series of meetings on Capitol Hill as a board member for the Afterschool Alliance, an amazing group that advocates the importance of afterschool programs for kids across the nation.  It was an amazing experience to be able to speak one-on-one  with politicians and community leaders alike, such as San Francisco’s Mayor Gavin Newsom and fellow South Carolinan, former Secretary of Education, Richard Riley.  I encourage you to take a look at for more information.

But this trip wasn’t all business…there was food too!  We had a memorable lunch at an old Washington Institution, the Old Ebbit Grill.  And while the scallops were great, it was the fact that our meal was presided over by about 20 taxidermied animal heads, including a walrus and warthog, that were shot by President Teddy Roosevelt.  No, they weren’t on the menu!

The evenings were reserved for one man, Chef Michel Richard, who treated us to two amazing meals, at his new hot spot, Central and at his flagship, Citronelle.  He is a true legend and we had an amazing time catching up over great wine and his masterfully whimsical creations.  Here’s a shot of his kitchen from my seat.  Right in the action.

I can’t wait to get back to DC and that just might happen sooner rather than later.  After a tour of the West Wing with one of the President’s assistants, I snapped this picture of the President’s residence…do you think this is President Bush’s pick up truck?



Pork Pot Roast Sandwich with Cranberry-Onion Jam (a.k.a “Ron-Trey Entree”)

May 11, 2008

Hey everyone,

hope you all had a chance to see me compete on Oprah’s Sandwich Showdown. I was really happy with the result and had a fantastic time cooking with Madeline on the day.  I’ve had many requests for the winning recipes so here they are – enjoy!

Recipe courtesy Tyler Florence

Yield: serves 4
Time: 30 minutes

4 parker house rolls
4 slices of Tallegio cheese
1 clove garlic
1 lb boneless pork shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bay leaf
½ onion, sliced
4 sprigs of thyme
½ cup hard apple cider
½ cup apple juice
2 tablespoons balsamic vinegar

Begin with the pot roast. Cut into 1-inch thick slices and tie with kitchen twine into circular shapes. Season the brown in hot oil in the base of the pressure cooker. Add ½ of the onion, bay leaf, and thyme. Brown for 1 minute then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.

Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves then rub with a garlic clove.

To assemble lay a slice of the pot roast on the base. Top with cranberry-onion jam (see below) and garnish with a fried sage leaf (see below).

Cranberry-Onion Jam:
½ onion, sliced
3 tablespoons dried cranberries
2 sprigs thyme
3 tablespoons balsamic vinegar
3 tablespoons apple juice
Extra virgin olive oil
Kosher salt and freshly ground black pepper

Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelise – about 4-5 minutes. Ad cranberries then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper

Recipe courtesy Tyler Florence

Yield: serves 2-4

1 head of garlic
1 bunch of sage
2 large sweet potatoes
2 quarts vegetable oil, for deep frying
sea salt

Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375 degrees F. As the oil heats up the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.

Recipe courtesy Tyler Florence

Yield: serves 4-6
Time: 2 minutes

1 cup cranberry juice
2 cups ice
4 pints hard apple cider
4 sprigs of mint, for garnish

In a food processor or blender combine ice and cranberry juice and process for 2-3 minutes until the mixture tightens up and takes on the texture of a slushy.
Use an ice cream scoop to portion out amongst glasses then top off with chilled hard cider. Garnish with a sprig of mint.

* serve in mason jars for a fun presentation

Oprah’s Sandwich Showdown on “The Oprah Winfrey Show”

May 6, 2008

Tune in Friday, May 9th and cheer on Food Network’s own Tyler Florence and Ingrid Hoffmann as they face off in the first-ever Oprah’s Sandwich Showdown on “The Oprah Winfrey Show.” Together with TLC’s Curtis Stone, each celebrity chef is paired with an “Oprah” viewer (and die-hard fan) to see who can cook up the best sandwich. Watch as the teams develop delicious recipes while working against the clock, and then…the moment of truth as Top Chef’s Padma Lakshmi declares a winner with the help of her fellow taste-testers Oprah and Gayle King. Don’t miss the surprise twist revealed at the end of the episode! Packed with endless action and mouth-watering sandwich recipes, this episode is a must-see!

Based on Esquire’s “The Encyclopedia of Sandwiches” list, Gayle King also embarks on a coast-to-coast search for her favorite sharing her journey with sandwich-lovers around the world.

Check local listings for show times.