To all attendees of the DC show!

Hi Everyone,

We're so thankful for everyone who came out to our show a few weekends ago! Unfortunately no trade show, celebrity presentation, or even a dinner dish you make at home, can always be 100% perfect. We are very fortunate to have the opportunity to receive positive and negative feedback from our Facebook fans. This information will help our team make the next shows even better, and exactly what you want!

Over the past few weeks we have collected a lot of feedback about our most recent show in DC, and would love to take this time to address some of the issues to YOU our wonderful Facebook fans...

1. Paula didn't cook - We understand that it's disappointing when Paula doesn't cook more during her presentations, since people buy tickets to see her cook! We have discussed this feedback with her and, Paula has expressed to us that she prefers to interact with her fans when she's doing public appearances as opposed to being behind the stove. Unfortunately, we at The Metropolitan Cooking & Entertaining Show have no control over this!


2. The Deen Family Feast didn't meet my expectations - We understand that this event did not fulfill the expectations we set prior to the show and we are working on a plan to make it up to you! Stay tuned to our emails, fan page, and website for more information as it unfolds.


3. People wouldn't stop hugging Paula & Giada during her presentation - We are sorry this occurred during the presentations, and we will take the necessary steps to prevent these types of situations from happening at future shows.

4. Paula spent too much time doing endorsements - We agree that this is not the best time for such endorsements and will discuss this with Paula Deen Enterprises.


These are some of the major setbacks we felt necessary to address. We really appreciate all of those who came out to the show, and the comments you have shared with us. Each piece of feedback is very necessary for us to improve with each show! For more information about all of our upcoming shows, stay tuned to our Facebook page & please sign up for our newsletter at www.metrocooking.com

Thanks!!!

-The Metropolitan Cooking & Entertaining Show

Thanksgiving Dishes!

It's been a while since we've posted!! We've been super busy getting ready for our DC show, which was a huge success!

Here is a delicious Thanksgiving recipe from Paula Celebrates!

Stuffed Cranberry Sauce

Ingredients:

8 oz. container of whipped cream cheese
2 tbsp of mayonnaise
1/2 cup finely chopped pecans
Two 16-oz cans jellied cranberry sauce, chilled


Directions
1. Mix the cream cheese & mayo until creamy. Add the pecans until well mixed
2. Remove the cranberry sauce from the metal can, and slice into 1/4 inch rounds (about 7 to 8 slices per can)
3. Spread the cream cheese mixture on half the rounds & place another round on top, like a sandwich. Cut each round in half and place on a pretty dish.

Keep in the fridge until ready to serve! Yummm


More Thanksgiving recipes from our favorite Food Network stars to come!!



ENJOY!

Hey Cooks & Entertainers!

Our fans on Facebook have been saying that they LOVE Paula Deen's corn on the cob recipe...well I was perusing the web and found this recipe from Paula which looks SO good!! Can't wait to make it for my BBQ this weekend..

Corn, Avocado, and Tomato Salad:

• 
  
• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
  
• 1 pint cherry tomatoes, halved
  
• 1/2 cup finely diced red onion

Dressing:

• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 
  

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Sounds delish! Can't wait to make it :)

End of Summer Barbecue Menu

Hey Cooks & Entertainers!...

So it's the end of summer, and I am throwing a big barbecue for my friends and family on Saturday. I'm still wondering what to put on the menu, and I'd LOVE some input! So far we're going to cook up some chicken, ribs, burgers & dogs (using Bobby Flay's Grill It! cookbook, of course) and then maybe some grilled veggies, summer salad, fruit, and some sort of fun cocktail...

I found this GREAT recipe from Bobby Flay's Mesa Grill Cookbook for Southwestern Potato Salad. I'll share it here:

Southwestern Potato Salad 

• 2 pounds small new potatoes
  
• 1 cup prepared mayo
  
• 2 tbsp Dijon mustard 
  
• 1 tbsp fresh lime juice
  
• 2 tbsp ancho chile powder
  
• 1/2 tsp cayenne pepper
  
• 1 large ripe beefsteak tomato, seeded & chopped
  
• 1/4 cup chopped fresh cilantro
  
• 1 jalapeno chile, finely diced
  
• 3 green onions, white & green parts, thinly sliced
  
• 1 medium red onion, halved and thinly sliced 
  
• 4 cloves garlic, finely chopped
  
• freshly ground black pepper
  
• Kosher salt

1. Put the potatoes in a large pot and add enough cold water to cover. Add 1 tbsp salt and bring it to a boil over high heat. Cook the potatoes until they are tender when pierced with a knife (should take 12-15 minutes) 
   
2. Drain well, let cool slightly, and slice 1/4 inch thick. Put into a large bowl and cover with aluminum foil to keep warm while you prepare the dressing.
   
3. Stir together the mayo, mustard, lime juice, ancho powder, cayenne, tomato, cilantro, jalepeno, green onions, red onion, and garlic in a medium bowl. Pour the mixture over the potatoes and mix gently until combined. Season with salt & pepper to taste. Serve cold or at room temperature. 

Bobby's recipe sound soo delicious, but I definitely need more items on the menu! What else should I serve?? Salads, veggies, cocktails, salsa, guac, anything! Leave your ideas and a quick recipe...

Time to Celebrate!!

Hey there Cooks & Entertainers!...

So we have a few reasons to celebrate tonight...It's only Wednesday and we've sold 200 tickets this week alone to the DC Show! So we'll be cooking up something great to watch our very own DC Chef's Bryan Voltaggio & Mike Isabella as they debuts on Bravo TV's TOP CHEF tonight!! We'll also be rooting for Hector Santiago from Atlanta who came to our show in 2008! I think this calls for something sweet from the wonderful cookbook by Paula: Paula Deen Celebrates! 

Turtle Pizza

• Four 10-inch flour tortillas
  
• One 12-oz package caramel candies, unwrapped
  
• 1/2 cup sweetened condensed milk
  
• 1 cup chocolate chips
  
• 1 cup toasted pecan pieces 

1. Preheat the oven to 350 F
2. Cut each tortilla firstinto 8 wedges. Bake tortilla wedges for 7 to 9 minutes, until a light golden color. 
3. Combine the caramels, condensed milk in a microwave-safe glass dish. Microwave on high for 1 minute, stir, and microwave again for 1 minute. Stir again. When the caramels are melted, stir the mixture until it's smooth. Spread evenly on the 32 tortilla wedges
4. Melt the chocolate chips in a microwave-safe glass dish on high for 1 minute, stir, and microwave 10 seconds more. Stir until smooth. Spread the chocolate layer over the caramel layer. Sprinkle the pecans evenly over the chocolate. Refrigerate until serving time (or until TOP CHEF IS ON!)

ENJOY!! Tune in tonight to Bravo TV at 9 pm and watch them compete in Las Vegas 

Yogurt Pops

Hi Cooks & Entertainers!...

Hope everyone had a wonderful weekend! Just browsing through Paula Deen's My First Cookbook for the kiddies and stumbled upon this delicious, easy, (and healthy!) treat that can be enjoyed by any age in this summer heat!

Yogurt Pops 

Ingredients 

• 8 oz carton of yogurt, any flavor
• 1/2 cup orange juice
• 1 tbsp honey
• Wooden popsicle sticks
• 6 3oz paper cups
• 8 in square cake pan

Directions

1. Stir together yogurt, honey, and OJ. Pour the mixture into 3 oz paper cups, filling three-quarters full
2. Put the cups in a cake pan to keep them steady & put the pan in the freezer
3. Check on them in about an hour, and when they have begun to freeze stick a popsicle stick in the center of each cup
4. When they are all frozen and ready to eat, pull the cup away! 
5. You can also put them in the cup without the popsicle stick, and eat it like Italian ice!

This is super easy for the kids to make, and can always be a good rainy day activity. Hopefully they'll be ready to eat when it's sunny out! ENJOY!

SANGRIA!

Here's a quick recipe for a great tasting summery Sangria thanks to Tyler Florence's Real Kitchen cocktails chapter...it serves a party!

Sangria Blanca: 

• 4 bottles dry white wine (sauvignon blanc)
  
• 1 cup Spanish sherry
• 1 cup Cointreau
• 1/2 cup sugar
• 1 bunch of seedless white grapes
• 3 lemons, unpeeled and sliced
• 3 white peaches, pitted & sliced, with skin
• 1 honeydew melon, peeled & sliced
• 1 liter club soda

1. Combine everything except the club soda in a large pitcher or punch bowl
   
2. Stir it up
   
3. Let the flavors blend for several hours & right before serving add the club soda & some ice
   

Any Fun Weekend Plans?

Hey Cooks & Entertainers!...

It's finally the weekend! What to do, what to do....well it's August and those barbecues are still waiting to be fired up, the weather is still beautiful & the beach is never too far away. If you've already enjoyed the Neely's His & Hers Margaritas, you're probably itching to have fun this weekend. Why not throw an impromptu summer barbecue, and make something delicious from Bobby Flay's Grill It!

Grilled Steak with Balsamic-Rosemary Butter 

• 2 cups balsamic vinegar
• 2 tsp whole black peppercorns
• 2 tsp honey
• 2 tbsp chopped fresh rosemary leaves plus sprigs for garnish 
• 12 tbsp (1 1/2 sticks) unsalted butter, slightly softened
• 1 tsp kosher salt
• Perfectly Grilled Steak (boneless rib-eye, NY strip, or filet mignon)

Perfectly Grilled Steak:

1. Heat grill to high and remove steaks from refrigerator and let sit, covered, at room temp
2. Brush the steaks on both sides with oil and season liberally with salt and pepper
3. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare (internal temp of 135 F) 7 to 8 minutes for medium (140 F) or 9 to 10 for medium-well (150 F)
4. Remove steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Balsamic-Rosemary Butter:

1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 mins. Remove peppercorns, whisk in honey and rosemary, and let cool to room temperature
2. Combine the balsamic mixture with the butter and salt in a food processor, process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. (This can be made a day in advance and stored, covered in the fridge. Remove 15 minutes before serving)
3. Top each steak with a few tbsp of the butter and garnish with rosemary sprigs

Serve with a nice summer salad, grill some veggies, and throw in some french fries if you want! Always include some nice summery cocktails too :)

ENJOY!! 

His & Hers Margs

Hey cooks & entertainers!

So its Thursday, and its HOT in Washington, DC! Can't wait another day until Friday at 5 p.m. to enjoy a delicious summery cocktail? Why don't you try "His and Hers Margaritas" from Pat & Gina Neely's cookbook, "Down Home with The Neely's", for a great way to unwind and beat the heat!

Hers:

• 1/4 cup kosher salt
• 1/4 pink sanding sugar
• 2 oz best-quality silver tequila (Gina suggests Patron!)
• 1 oz Grand Marnier
• 2 oz fresh lime juice
• 1/2 oz grenadine
• Lime wedges, for garnish

His:

• 1/4 cup kosher salt
• 1/4 blue sanding sugar
• 2 oz best-quality silver tequila
• 1 oz blue Curacao
• 1 oz Grand Marnier
• 2 oz fresh lime juice
• Lime wedges, for garnish

1. Combine the salt & pink sanding sugar in one saucer, and salt & blue sanding sugar in another. Fill another saucer with water. Dip the rim of each glass in the water, then the salt and sugar to coat.
2. Combine the ingredients for each cocktail into two separate cocktail shakers filled with ice. Shake well, and pour into the salt-and-sugar rimmed cocktail glasses.Makes 2 potent drinks

ENJOY this pink and blue drinks with a savory summer barbecue!

Summer Recipe #1: Lobster Quesadillas

Hey cooks & entertainers!...

We've decided give all the fans of our page some great recipes from our favorite Food Network stars to help you enjoy the last few dog days of summer. Here's one from Guy Fieri's book, Diners, Drive-ins and Dives:

LOBSTER QUESADILLAS
(adapted from a recipe courtesy of Costa Vanikiotis, Eveready Diner in NY)

• 1 small red onion, cut in chunks
• 2 plum tomatoes, halved
• Salt & freshly ground pepper
• 3 (8-oz) packages of cream cheese, softened
• 12 oz coarsely grated Cheddar cheese
• 1 small bunch of scallions (white & green parts), chopped
• 3 tbsp sriracha (Thai hot sauce, can find it at most markets)
• Juice of 1 lime
• 10 (8 inch) flour tortillas
• 2 lbs cooked lobster meat, fresh or thawed frozen, sliced
• 2 tbsp canola or olive oil, plus more as needed
• salsa, guac, and sour cream, for serving

1. Preheat the oven to 400 F. Put chunks of onion, and tomato halves on a lightly oiled rimmed baking sheet, season to taste w/salt & pepper, and roast until soft. Takes about 15 minutes. Cool and coarsely chop the veggies
2. In a stand mixer with a paddle attachment, beat the veggies, cream cheese, Cheddar, scallions, sirarcha, and lime juice together on medium speed. Season w/a bit of salt
3. Place tortilla on a work surface and spread 1/2 cup of the cheese mixture and 3 oz of lobster evenly on half of the tortilla. Fold it over to make a half-moon-shaped quesadilla. Repeat with remaining tortillas & filling
4. Heat a large skillet over medium heat, add the oil and pan-fry the quesadillas, in batches, until brown and crispy(about 3 minutes per side). Cut into wedges, serve with salsa, guac, and sour cream

ENJOY!

Want to make more of Guy Fieri's delicious recipes, or see him make some of his own in person? Come to the Metropolitan Cooking & Entertaining Show in Washington, DC November 7 and 8. See him perform on the celebrity theater, and sign your copy of his book. Tickets are going quick, get yours today at http://www.metrocooking.com/

Did you make this recipe? Let us know what you think!