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FRESH and Festive: Texas Two Chefs

Can two chefs cook better that one? We will let you be the judge.

We have mashed up two Texas Chefs for a recipe round up on Saturday, June 9th from 2-3:30pm. Long time Tyler resident Leigh Vickery has been in the kitchen since she was old enough to figure out where all the good smells were coming from in her Mississippi home. Her family loved to cook, and so did she; her first job, while she was still in high school, was in a restaurant. After moving to Tyler nearly 20 years ago, she continued to cook for fun.  Then, about three years ago, Leigh started selling her queso, including her famous white-cheese, green-chile version that’s now available at the Dallas Cowboys stadium. I’m sure some of you have had the pleasure of tasting a few of Leigh’s amazing products.  She will be swapping recipes with FRESH Executive Chef Michael Brady, a Louisiana transplant.   You may have met him during one of his popular cooking events, where he creatively cooks up whatever you bring him from the aisles of FRESH. So we can’t wait to see what they’ll come up with together when they take over the demo kitchen at FRESH for a little recipe round up!

Here is a recipe from Chef Michael Brady that you can rustle up for your family at home:

Encha-Lasagna
2 pints FRESH Chili Con Carne (available in the FRESH dip bar)
1 1/2 lbs shredded cheese (Mexican blend)
10 FRESH flour tortillas
Chipotle Cream (see recipe below)

Preheat oven to 350° F. Butter the bottom and the walls of a 9×9 Pyrex dish. Layer ingredients in the following order: chili con carne, cheese, tortillas, cream. Repeat 3 times. Sprinkle remaining cheese on top. Bake 30 to 45 minutes until heated through and cheese is slightly browned.

CHIPOTLE CREAM
1 small can of chipotle in adobo sauce, puréed in a food processor
1 1/2 lbs. crème fraiche or sour cream
Salt and pepper, to taste
8 jigs of Jalapeño Tabasco
1 cup of fresh cilantro, roughly chopped

In a mixing bowl mix all ingredients and chill.