Winter Time Quail

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I absolutely love eating quail in the winter time. It’s such a hearty and warming meal, and when you add this caramelized onion and fennel sauce with cherries, it takes the quail to the next level! Make this for the family and enjoy!

Ingredients:

4 quails

2 tbsp ghee

1 tbsp olive oil

1 onion

1 fennel bulb

1 16 oz bag frozen cherries

1 orange (zested)

1 cup chicken stock

Baby spinach for plating

Salt and Pepper to taste

Instructions:

Pat dry your quail with paper towels to ensure a crispy crunch when seared. Season generously with salt and pepper on both sides. Add 1 tbsp of ghee and olive oil to a hot pan. Once the ghee melts and begins to pop, add the quail to the pan. Cook 3 minutes each side and remove from the pan when finished. Do not remove pan from the stove. Thinly slice the onion and fennel bulb. Add 1 tbsp ghee to the pan and melt. Add in the onion, fennel, salt and pepper and cook down. Once caramelized, add the chicken broth and frozen cherries to the pan. Season with salt and pepper again, if needed, and add the zested orange to the mixture. Reduce down for a few minutes until ingredients have mixed well. Plate with baby spinach, onion fennel sauce and quail on top. Garnish with more orange zest.

Knoxville Exclusive Event - Redefine 2019

I am so excited to speak at this exclusive event at the end of the month benefitting The Senior Companion Program, an awesome local initiative. Come join me and my friends for elegant, healthy hors d’oeuvres, wine and conversation - all for a great cause! I will be sharing my personal story as well as highlighting easy ways to get back on track this year by eating clean, energizing foods. I’m even throwing in a signed cookbook with your ticket so you can take my tips and tricks home with you!

Information on how to reserve your spot can be found below. See you soon!

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Goat Cheese Stuffed Apricots

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Holiday parties are beginning to happen left and right - it’s the best and busiest time of year! These stuffed apricots are packed with holiday flavor and are guaranteed to be the highlight of your party or dinner hors d'oeuvre list. PRO TIP: These make a great little snack for when the chaos dies down a little too!

INGREDIENTS

  • Dried apricots

  • 4 oz goat cheese

  • 1 tbsp of honey

  • Chiffonade fresh basil

  • Pinch of black pepper

  • Salt (optional)

INSTRUCTIONS

Blanch the dried apricots in boiling water until soft and puffed up. Peel open the apricots to create a space for the goat cheese mixture. Mix all other ingredients together and fill a large ziplock bag with the mixture. Cut a hole in the corner and pipe the cheese mixture in the apricots. Plate with fresh basil and serve at room temperature. Happy Holidays!

Simon's Seasonal Sides & Treats

We know that the holidays can be stressful at times and that planning a delicious meal is not always easy. Have no fear! Simon is here to help you during this holiday season! He has created a menu full of delicious appetizers, savory meats, sides and sweets from you all to choose from that feed 10-15 people. These dishes will have you running back for seconds in no time! Order below.

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Whole30 Pork Chops with Plum and Thyme Sauce

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Whole30 dishes can be simple and adventurous all at the same time! Pork chops always pair perfectly with a sweet addition, so instead of going the traditional route with apples, I chose to use plums. This sweet and savory dish is light yet satisfying and perfect for your holiday table.

Ingredients

  • 8 Pork Chops

  • 2 Tbsp Ghee

  • 6 plums

  • Handful of fresh thyme sprigs

  • 1/2 Cup Balsamic Vinegar

  • 1/4 Cup Water

  • Salt and Pepper to Taste

Instructions

Chop plums and add to a sauce pan with thyme, balsamic vinegar, water, salt and pepper. Place over medium heat and let simmer until sauce thickens. Add to blender and blend on high until smooth. Sprinkle pork chops with salt and pepper. Add ghee to a hot cast iron and sear for 3 minutes on each side. Place into a 400 degree oven for 8 minutes to finish cooking through. Smother pork chops in plum sauce and top with fresh time for garnish.

Thanksgiving Butternut and Ricotta Toast Appetizer

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If your family is anything like mine, they are HUNGRY and waiting for Thanksgiving dinner just isn’t going to happen without snacks and appetizers. That’s where this Butternut Squash and Ricotta Toast comes in. All the flavors of fall are combined and spread perfectly on top of a crispy slice of sourdough - I couldn’t love anything more!

Ingredients

  • 1 butternut cut in thin strips

  • 1 tub ricotta (16 oz)

  • ½ oz fresh sage

  • Salt and pepper to taste

  • 1 bag of fresh Kale

  • Balsamic Vinegar

  • Olive Oil

Instructions

Slice butternut squash into long, thin strips, toss in olive oil, salt and pepper and roast at 425 degrees for 20 minutes. Toss kale in olive oil, balsamic, salt and pepper and roast until crispy - 425 degrees for 8 minutes. As your veggies roast, roughly chop the fresh sage and mix into the ricotta. Add salt and pepper to taste to the ricotta mixture. Lightly drizzle olive oil on sourdough slices and toast in the oven until slightly toasted. Finally, spread ricotta mixture on toast, top with a layer of butternut squash strips and add a handful of the crispy kale. Repeat this process for each slice of toast. So simple that you could put the kiddos to work in the kitchen to help with this recipe! Enjoy and Happy Thanksgiving!

"Clean Out Your Fridge" Chicken Pot Pie

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If you’re like me, you like to clean out your refrigerator before and after a big holiday meal. This recipe is here to save the day. I will warn you : this is NOT Whole30 Approved but it is delicious! I promise the whole family will love it, and no one will know that you were simply just trying to clean out the fridge and the pantry!

Ingredients

  • 2 medium onions

  • 1 container of Simon Hall Private Chef grilled chicken (or you can use your leftover Thanksgiving turkey)

  • 3 carrots

  • 4 stalks of celery

  • 12 oz bag of frozen peas

  • 1 tbsp dry tarragon (you can use Rosemary if you don’t have tarragon)

  • 1/c cup of flour

  • 1 bottle of heavy cream (16 oz)

  • 2 cups chicken stock

  • 1 stick of butter

  • 1 tube of canned biscuits

Instructions

Chop carrots into 1 inch pieces and boil until soft. Melt 1 stick of butter into a pot and stir in the onion, celery and tarragon until onions are translucent. Stir in half cup of flour to onion and celery pot. Add chicken stock to the onion, celery and flour mixture. Pour heavy cream into the mixture and stir. Shred chicken or turkey, add chicken/turkey and the rest of the ingredients into the mixture and stir together. Move mixture to baking pan. Add canned biscuits (not baked) to the top and bake all together in oven at 375 until biscuits are golden brown.

Chef Simon Update, Whole30 Meal Prep Orders Unavailable Week of 10/14

We regret to inform you that Whole30 meal prep orders will be unavailable this week (10/14-10/20) as Chef Simon is experiencing health complications at this time.

Last week Chef Simon was rushed to the emergency room due to severe pain. Chef Simon was diagnosed with a blood infection and had surgery late last week. He is still in recovery and may or may not undergo another surgical procedure to help fight the blood infection.

“I ask for your thoughts and prayers at this time for both my family and I. I’m confident I’ll make a speedy recovery and will be back in the kitchen whipping up some delicious Whole30 meal prep and posting my weird dad selfies on Instagram again soon.”

Visitors are welcome to UT Hospital in Knoxville, TN. Chef Simon is expected to remain under hospital care until Tuesday (10/16) or Wednesday (10/17) of this week.

We apologize for any inconvenience this temporary hiatus in meal prep services may cause and appreciate your patience during this time.