Sydney Prescott Kiefner
Everyone has a passion for something! Sydney Prescott Kiefner has always loved food, but enjoys cooking for others even more. “It brings out the ‘Mother Earth” in me,’ says Sydney, who owns a catering business in Charlotte, North Carolina and is a recipe tester for some of the biggest stars on the Food Network. What is a recipe tester? Well, she develops new recipes and prepares already created recipes and tests whether those recipes taste good and are relatively easy for everyday cooks to make themselves. If the recipe passes muster, Sydney gives the nod to food personnel who work with the chefs. “I love the art of food, how it looks and tastes,” Sydney explains. “For me, it’s very basic.”
Scallop Burgers with Natalie’s Cilantro Lime Mayo
1 med onion finely diced
2 t butter
3 sea scallops chopped with a knife
2 t flour
4 t Panko breading
cilantro
salt, pepper, cayenne, garlic, whatever
1/4 of an egg beaten
dust of flour
grated ginger (optional)
Hawaiian style burger buns (optional)
Saute the onion in the butter
Mix all ingredients together and make thin patties
Put on wax paper and chill covered in the refrigerator for 1 hour
Brown on both sides using a grilling pan, preferably with grill marks
(If you don’t have a grilling pan, use a small amount of oil in a saute pan)
Top with special sauce (recipe below)
Natalie’s Cilantro Lime Mayo
4 Tbs Natalie’s Lime Juice
1 clove garlic chopped
1/2 tsp tobassco
1/2 bunch cilantro
1 cup mayo
Natalie’s Gazpacho
This is always one of my first choices to make after visiting opening day at the farmers market. I go crazy with all the beautiful fresh veggies.
Gazpacho
1 medium onion
1 medium cucumber,peeled and chopped
1 green pepper
1 clove of garlic
1 tb of fresh basil
1 tb oregano
1 tb thyme
1/2 cup good olive oil
1/4 cup red wine vinegar
1/2 t sugar
salt to taste
4-5 fresh tomatoes chopped
1 cup tomato juice
Natalie’s Lemon or Lime Juice
Blend all ingredients together in a blender or food processor. Allow to sit at least one hour. Garnish with fresh basil a slice of avocado seasoned croutons and a dab of sour cream.2-4 serverings
Natalie’s Shrimp Tacos
This is one of our favorite weekday meals fast and tasty .I really think my kids would eat snake eyes if I presented it in a taco shell.
1 lb medium shrimp cleaned with the tail off
1/2 cup Natalie’s Lime Juice
kosher salt to taste
In a large glass bowl pour the lime juice over the shrimp and salt lightly. Cover and tightly and allow to sit in the frig for about 1/2 an hour. Cook on a grill pan or saute for about 2 minutes and put aside.
We like to make our own tacos by heating veg oil in a small saute pan and turning the corn tortillas until light brown and fold like a taco on paper towel. Warmed flour toritas and store bought hard taco shells work great as well.
Garnish with a Pico chop
Cilantro
onion
jalapeno’s
Natalie’s Lime Juice
salt to taste.
Chop it all up and let it sit so the flavors can blend!!
Topics: Featured Chefs | 2 Comments »
2 Responses to “Sydney Prescott Kiefner”
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2:43 pm on July 28th, 2009
Sydney: Marilyn shared this with me. I love it and will certainly try your recipes. I grow my own herbs and love to cook up some “stuff”. Gloria
9:54 pm on July 28th, 2009
Sydney-
Aunt M sent to me and I am in awe!!!!! Had no idea but am soooooo excited. Will try –
All my love -