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Looking forward to talking to Chef Stuart O’Keeffe about his new book ” The Quick Six Fix – 6 Ingredients, 6 Minutes Prep, 6 Minutes Cleanup.”
Save time and simplify with 100 fabulous quick-and-easy recipes—using 6 ingredients, 6 minutes of prep, and 6 minutes of clean up—from celebrity chef Stuart O’Keeffe.
Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In The Quick Six Fix, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up.
Chef Stuart begins with the pantry essentials and tools you’ll need to whip up a diverse range of amazing dishes at a moment’s notice, such as his tasty culinary school favorites, Moules Frites and Pistachio Basil Buttered Crispy Salmon. Indulge in delights that pay homage to his native Ireland, including Bangers with a Melted Leek Mash and Cranberry Compote, Sweet Berries “Yorkshire Pudding,” and an Easter dinner favorite, Mustard Crusted Pork with Apple Cabbage Slaw. And savor delights like Mexican Street Corn and the “LA” Cheeseburger influenced by his adopted California home. Get a copy of the book from Amazon NOW!
Chef O’Keeffe
Stuart O’Keeffe believes in simplicity: Fewer ingredients afford higher quality. With The Quick Six Fix,he teaches you how to take smart shortcuts, like pairing key store-bought items with homemade ingredients, to cut kitchen time and save you money. Illustrated with more than 75 full color photos, The Quick Six Fix is the secret to creating easy-to-make, great-tasting dishes that are sure to wow.
Stuart O’Keeffe is an Irish-born, California-based chef. He received his degree in culinary arts from the Dublin Institute of Technology, trained in Bordeaux and the Napa Valley, and starred in Stuart’s Kitchen on Irish television. He has appeared as a featured chef on the Food Network and many other national television shows. He lives in Los Angeles. Learn more about Staurt: www.chefstuart.com
Joining me in the second half is Alexana Winemaker Bryan Weil.
Bryan Weil
Originally interested in the culinary arts, Bryan began his career at culinary school in Albany, Oregon where he was encouraged to take a wine and food-pairing course during his studies. It was here that his passion for wine first took hold. At the Joel Palmer House in Dayton, Bryan became the wine steward and his appreciation and love for Oregon Pinot Noir flourished.
In 2012, Bryan joined Alexana Winery as Associate Winemaker. Working closely with Lynn Penner-Ash, Bryan oversees the production of Alexana’s distinctive wines that speak to the diverse, premium quality of the Revana Vineyard. www.alexanawinery.com
Good Life Guy’s Wine of the Week:
2013 Alexana Pinot Noir – Terroir Selection, Willamette Valley Oregon
The 2013 Terroir Selection Pinot has spicy aromas with layers of cranberry, cherry cola and violet. On the palate it is smooth and rounded with notes of red licorice, black cherry and roasted nuts. This wine displays great acidity and a lengthy finish.
Alexana Winery was born of Dr. Madaiah Revana’s love of the great wines of Burgundy. In the spring of 2005, Dr. Revana began a search for both the ideal region and an experienced winemaker with the goal of producing Pinot Noirs that could rival those from Burgundy. His search ended in Oregon’s Willamette Valley, where he met Lynn Penner-Ash. Alexana is named after Dr. Revana’s daughter, Alexandra.