Tag Archives: Sharon Hoatland

FLX Weekly with Jessica Lahr for 5/13 – 5/17/15

This week’s episode features a look at the recent renovations at The Gould Hotel in downtown Seneca Falls, a report on the weekend weather outlook, Menzo Case on the importance of community banks, Italian breakfast traditions with Ann & Pat Sandroni, and a review of the week’s most clicked-on stories at FingerLakes1.com.

Meet Chef Chris Kuhns of The Gould Hotel .::. Episode 46

Jim and Marilyn Bero return to the studio and welcome the new executive chef at The Gould Hotel in Seneca Falls, Chris Kuhns and marketing director Sharon Hoatland. Also, this week’s recipes, stories and cooking tips.

ROSEMARY PARMESAN SHORTBREAD

INGREDIENTS

2 CUPS ALL PURPOSE FLOOR
1 CUP CONFECTIONERS’ SUGAR
2 TEASPOONS FINELY FRESH ROSEMARY LEAVES
1/2 TEASPOON SALT
1/2 CUP GRATED PARMESAN CHEESE
1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE

IN A FOOD PROCESSOR MIX THE FLOUR, SUGAR, ROSEMARY,SALT AND PARMESAN UNTIL COMBINED
ADD BUTTER IN PIECES UNTIL A SOFT DOUGH FORMS
THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR HANDS.
ADD WATER IF NEEDED
PUT THE DOUGH ON A LARGE SHEET OF PLASTIC WRAP
FORM A LOG WITH THE PLASTIC WRAP USING THE LONG SIDE OF THE WRAP
ROLL THE DOUGH TWISTING THE PLASTIC GATHERED AT THE ENDS IN OPPOSITE DIRECTIONS
UNTIL THE LOG IS TIGHT AND COMPACT, 21/2 INCHES IN DIAMETER.
CHILL IN THE REFRIGERATOR UNTIL FIRM, ABOUT 1 HOUR

PREHEAT THE OVEN TO 375 DEGREES
LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
SLICE THE DOUGH LOG INTO 1/3 INCH SLICES AND ARRANGE ON LINED SHEETS (ABOUT 1 INCH APART)
BAKE UNTIL THE EDGES ARE JUST BEGINNING TO BROWN. 12 TO 14 MINUTES
COOL THE SHORTBREAD ON THE PANS FOR 5 MINUTES
TRANSFER TO WIRE RACKS TO COOL
STORE THE SHORTBREAD IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE

ITALIAN STYLE TUNA SANDWICH

INGREDIENTS:

SALSA VERDE:
1 CUP ITALIAN PARSLEY LEAVES, WASHED AND DRIED
1/2 CUP EXTRA VIRGIN OLIVE OIL, MORE IF NEEDED
2 GARLIC CLOVES, MINCED
1/4 CUP ROUGHLY CHOPPED GREEN OLIVES ( PREFERABLY ITALIAN)
3 OR 4 ANCHOVOY FILLETS, CHOPPED
1 TABLESPOON CHOPPED CAPERS
ZEST IF 1 LEMON
PINCH OF CRUSHED RED PEPPER, SALT AND PEPPER

SANDWICH;
1 BAGUETTE OR 4 CIABATTA ROLLS
HANDFUL OF LETTUCE LEAVES, ARUGULA OR WATERCRESS
8 OUNCES BEST QUALITY OIL PACKED TUNA, DRAINED
4 HARD-BOILED EGGS
SALT AND PEPPER

IN A FOOD PROCESSOR OR BLENDER MIX THE PARSLEY LEAVES AND 1/2 CUP OF OILIVE OIL
PUT IN A BOW, ADD GARLIC CHOPPED OLIVED ANCHOVIES, CAPERS, LEMON ZEST AND RED PEPPER AND STIR WELL
SEASON WITH FRESHLY GROUND BLACK TO TASTE. THIN WITH MORE OLIVE OIL AS DESIRED.

CUT BAGUETTE CROSSWISE INTO 4 EQUAL PIECES, THEN SPLIT EACH LENGTHWISE
FOR EACH SANDWICH , LAY B READ FLAT, CRUST SIDE DOWN
SPREAD CUT SIDE WITH 2 TABLESPOONS SALSA VERDE,
PUT LETTUCE LEAVES ON 1 PIECE OF BREAD AND ARRANGE 2 OUNCES OF CUBES TUNA OVER THE LETTUCE
TOP TUNA WITH 1 EGG QUARTERED.
SEASON EGG LIGHTLY WITH SALT PEPPER
DRIZZLE WITH A LITTLE SALSA VERDE
PRESS SANDWICH CLOSED

Travelling Little Black Dress & Seneca7 .::. Episode 92

The Travelling Little Black Dress is back in town at the Gould Hotel and Sharon is in talking to the Lake to Lake Girls about the event coming up this weekend! Plus, Cassy and Tiff talk about the Seneca7 they are running in this Sunday.

Seasonal Menus at The Gould .::. Episode 35

Sharon Hoatland and Executive Chef Ben Bird join Jim and Marilyn in-studio to talk about the new seasonal menu at The Gould Hotel in Seneca Falls, the local Farmer’s Market, and great events coming up at the downtown Seneca Falls hotel. Also, Jim shares two great recipes for you to try at home.

GRILLED CHICKEN SOUVLAKII

BRINE 11/2 POUNDS CHICKEN BREAST CUT INTO 1 INCH CUBES
2 TABLESPOON SALT IN 1 QUART OF WATER, STIR UNTIL SALT IS DISSOLVED,, ADD CUT UP CHICKEN BREAST, REFRIGERATE 30 MINUTES
REMOVE DRAIN AND PAT DRY
MIX AND ADD TO BREAST, 2 TABLESPOONS OLIVE OIL, 1 TEASPOON OF LEMON ZEST,1/4 CUP OF LEMON JUICE ,2 TABLESPOONS OF PARSLEY, 1 TEASPOON HONEY,
1 TEASPOON DRY OREGANO, 1/2 TEASPOON BLACK PEPPER
SKEWER 2 PIECES OF 2″ BY 2″ GREEN PEPPER, THEN1/4 OF CHICKEN CUBES AND THEN 2″BY 2 ” PIECES OF ONION,
MAKE A TOTAL OF 4 SKEWERS, GRILL A TOTAL OF14 MINUTES , BRUSH COOKED CHICKEN WITH GARLIC OIIL( A MIXTURE OF2 TABLESPOONS OF OLIVE OIL AND 1 TEASPOON GARLIC POWDER)
SERVE IN PITA BREAD WITH SHREDDED LETTUCE , CHOPPED TOMATO AND TZATZIKI SAUCE
TZATZIKI
MIX: 1 TABLESPOON LEMON JUICE , 1 GRATED GARLIC CLOVE, 3/4 CUP GREEK YOGURT, 1 CUCUMBER PEELED, SEEDED AND DICED,
3 TABLESPOONS MINCED FRESH MINT, 1 TABLESPOON FRESH MINCED PARSLEY, 1/8 TEASPOON SALT.

GRILLED CHICKEN THIGHS WITH SOY, VINEGAR SAUCE

21/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, (AROUND 10 THIGHS)
RUB WITH CANOLA OIL, ADD A MIXTURE OF 2 TABLESPOONS CHINESE 5 SPICE POWDER, 1 TABLESPOON SUGAR
1 TEASPOON GARLIC POWDER, 3/4 TEASPOON KOSHER SALT
RUB INTO THIGHS AND GRILL ABOUT 5 MINUTES PER SIDE
REMOVE FROM GRILL AND DRIZZLE WITH SAUCE
MIX, 2 TABLESPOONS SOY SAUCE, 2 TEASPOON RICE VINEGAR
1 TEASPOON SESAME OIL, 1/4 TEASPOON CRUSHED RED PEPPER
SERVE WITH A GARNISH OF CHOPPED CILANTRO OR PARSLEY