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Chef Michael C. Flowers, C.F.S.A.*
 It wasn't by accident that Mike Flowers found himself in the midst
of the culinary arena. He's the third generation of food service professionals. Mike's
father and grandfather owned and operated ten successful fast food restaurants in North
Carolina in the early 60's and 70's.
Chef Mike is the co-author of Cater Your Own Wedding which provides step by step instructions that enable a bride to have a quality reception with a small budget.
His earlier book, The Food Service Operator's Survival Kit,
covered all areas of food service, including the purchasing, preparing, and serving food
in the proper environment. He is currently at work on another "how to" book. Click here to Visit His Site
Mike is currently serving on the board of directors for the National Association of Church Food Service.
*C.F.S.A. means Certified Food Service Administrator.
Got a Culinary Question for Chef Mike.
Send them to Ask Chef Mike
We will post the answers on this page for everyone to view.
Here are some link suggestions from Chef Mike in regards to questions he has received:
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Dear Chef Mike...
I heard from a friend about this recipe. It is supposedly called Mexican cucumbers. You need cucumbers, some kind of mexican chili pepper, lemon juice and salt. Do you know the real recipe?
Thank you, Linda
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Hello Linda,
I could not locate your specific request; however, here are some Mexican recipes with cucumbers.
Cucumber Salsa (Serves 12)
Ingredients:
1/2 cucumbers - peeled, seeded and chopped
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon salt
Directions:
In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.
Mexican Cucumber Salad (1 serving)
Ingredients:
2 cucumbers
1 white onion
2 tomatoes
1 bn cilantro
1 tb white vinegar
1 tb oil
1 pepper to taste
1 garlic salt to taste
Directions:
Peel and dice onions and cucumbers. Dice tomatoes. Remove stems from
cilantro. Dice cilantro leaves. Add ingredients together and chill in a
glass bowl 2-3 hours before serving.
Mexican Gazpacho
Ingredients:
1 large Cucumber - peeled and seeded
1 large Green Bell Pepper - seeded
1 large Onion
1 Lemon - thinly sliced
4 Scallions - trimmed and thinly sliced
1 clove Garlic - minced
3 cups Tomato Juice
1/4 cup Sun Dried Tomatoes - chopped
3 tbsp Lemon Juice
2 tsp Dried Cilantro or Parsley
1/2 tsp Worcestershire Sauce
1/4 tsp Ground Cumin
1/4 tsp Ground Black Pepper
Directions:
Coarsely chop the cucumber, pepper and onion. In a large bowl glass bowl combine the ingredients, except the scallions and lemon slices. Refrigerate at least 30 minutes before serving. Serve the gazpacho sprinkled with scallions and sliced lemon.
Chef Mike
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Dear Chef Mike...
Do you have a recipe for Angel cake?
Thank You, Tania
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Hello Tania,
ANGEL CAKE (makes 16 servings)
Ingredients:
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions:
1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Chef Mike
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Hello Chef Mike...
I am looking for a good recipe for salad dressing for spinach salad.....thanks
Thank You, Marg
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Hello Marg,
SPINACH SALAD WITH RASPBERRY
DRESSING
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/4 cup olive oil
2 teaspoons Dijon or honey mustard
2 teaspoons raspberry-flavored vinegar
Freshly ground black pepper, to taste
1 teaspoon garlic salt
1 teaspoon dried basil
2 teaspoons sugar
1/8 teaspoon salt
4 cups baby spinach, washed well
4 mushrooms, sliced
4 strawberries, sliced
1/2 medium red onion, halved and sliced
Candied Almonds, recipe follows
Directions:
In a large bowl, whisk together olive oil, mustard,
vinegar, pepper, garlic salt, dried basil, sugar,
and salt until dressing is well combined.
In another large bowl, combine the spinach, mushrooms,
strawberries, and red onion. Add the dressing and
toss well. Sprinkle with the Candied Almonds.
Candied Slivered Almonds:
1/2 cup sugar
1 cup slivered almonds
In a saute pan over medium heat, add the sugar and
heat until it melts, about 6 minutes. Add the slivered
almonds and cook until the sugar has caramelized,
stirring constantly. Remove from the pan to a parchment
lined sheet pan and cool. Once it has cooled, break
into small pieces and set aside.
Chef Mike
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Hi Chef Mike...
Have you ever roasted vegetables together? and if so how?
Thanks. Deb
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.... Hi Deb,
For a quick and easy method for roasting vegetables:
Click Here.
. . . Chef Mike
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Hi Chef Mike...
I'm looking for good sweet potato recipes, please.
Thanks. Nan
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.... Hi Nan,
For several yummy sweet potato recipes:
Click Here.
. . . Chef Mike
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Hello Chef Mike...
Can you give me recipie for German Potatoe salad?Also for some GXermen dishes using sauerkraut?
Thank You, Alyce
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Hello Alyce,
Here's a great recipe for German Potato Salad.
GERMAN POTATO SALAD (makes
4 servings)
Ingredients:
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
Directions:
1 Bring a large pot of salted water to a boil. Add
potatoes; cook until tender but still firm, about
15 minutes. Drain, cool and chop.
2 Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain, crumble
and set aside. Reserve bacon fat.
3 Add the flour, sugar, water and vinegar to skillet
and cook in reserved bacon fat over medium heat until
dressing is thick.
4 Add bacon, potatoes and green onions to skillet
and stir until coated. Cook until heated and season
with salt and pepper. Serve warm.
For sauerkraut recipes:
Click Here.
Chef Mike
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Hello Chef Mike...
i need a spanish dessert recipe ... like a cookie recipe that would WOW a crowd of people. can you help me??
Thanks, Deb
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Hello Deb,
Here's a Mexican cookie recipe
that's sure to please.
MEXICAN COOKIE RINGS (makes
2 dozen)
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup white sugar
3 egg yolks
1 teaspoon vanilla extract
5 tablespoons multicolored sprinkles (jimmies)l
Directions:
1 Preheat oven to 375 degrees F (190 degrees C). Lightly
grease baking sheets.
2 Sift together flour, baking powder and salt.
3 Cream together the butter and sugar. Add the egg
yolks and vanilla, beating until light and fluffy.
Mix in the dry ingredients.
4 Shape into 1 inch balls. Push your thumb through
center of each ball and shape dough into a ring. Dip
top of each ring in decorating candies. Place cookies
onto the prepare baking sheets.
5 Bake at 375 degrees F (190 degrees C) for 10 to
12 minutes or until golden brown. Remove from the
baking sheets and let cool on racks.
Chef Mike
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Hi Chef Mike...
Can you assist with a recipe for sourdough bread please?
Thanks. Charlotte
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.... Hi Charlotte,
The trick to making good sourdough is the starter. Here's a link that will explain the process including a recipe.
Click Here.
. . . Chef Mike
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Hello Chef Mike...
How do I make a chicken and leek pie?
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CHICKEN AND LEEK PIE
Ingredients:
6 ounces shortcrust pastry
about 4 lb chicken, boned and chopped
4 slices ham steak
4 leeks, cleaned, chopped
1 medium onion
salt
pepper
1 pinch ground mace or nutmeg
300 milliliter chicken stock
125 milliliter double cream
Directions:
In a deep 1 - 1 1/2 quart dish, place layers of the
chicken, the
ham, leeks and onion or shallot, adding the mace,
nutmeg and
seasoning, then repeating the layers until the dish
is full.
Add
the stock, then dampen the edges of the dish before
rolling out
the pastry to the required size.
Place the pastry
over the pie
and press the edges down well. Crimp them with a fork.
Make a
small hole in the center. Roll out the scraps of pastry
and form
a leaf or rosette for the top. Place this very lightly
over the
small hole.
Brush the pastry with milk, and bake at
moderate heat,
350F, for 25-30 minutes.
Cover the pastry with damp greaseproof paper when
partially cooked
if the top seems to be getting too brown.
Gently heat
the cream.
When pie is cooked, remove from oven. Carefully lift
off the
rosette and pour the cream in through the hole. Put
back the
rosette and serve.
(This pie forms a delicious soft
jelly when
cold.)
Chef Mike
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Hi Chef Mike...
Do you have a good creme brulee recipe?
Thanks. Kay
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.... Hi Kay,
Here's a winner recipe for creme brulee:
Click Here.
. . . Chef Mike
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Hi Chef Mike...
I would like to make rice balls. Do you have a receipe for it?
Thank You, Tippy
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.... Hi Tippy,
Rice Balls (Arancini)
1-1/2 cups raw rice. (Regular rice, not Minute Rice)
3-1/4 cups cold water
2 bouillon cubes. (I use Knorr Vegetarian, Beef is also ok)
1 pat butter
1/2 lb. lean hamburger
2 or 3 eggs, whisked with a fork.
2 Tbs. melted butter
1 cup shredded cheddar cheese
1/2 cup Parmesan or Romano cheese, grated
Salt, Pepper to taste
Flour
Egg wash (1 egg to 1 Tbs. water)
Bread Crumbs (Plain)
Oil for deep frying
Put the rice in a heavy bottom saucepan, and add cold water, bouillon
cubes, and the pat of butter. Bring to a boil over high heat.
Immediately, give one stir and cover. Turning the heat to low. (As low
as possible) Leave the pan on the burner for 20 minutes without stirring
or opening the pan. After 20 minutes, open pan, and fluff rice with a
fork. Rice for this dish should be slightly sticky. If rice is too dry
or fluffy, add a tablespoon of water, and place back on low heat for a
few more minutes. When rice is thoroughly cooked and sticky, let covered
pan cool to room temperature.
While rice is cooling, cook hamburger in an open frypan until it is
thoroughly cooked. Crumble cooked hamburger finely. Drain cooked hamburger
in a colander and discard fat.
Mix cooled rice, hamburger, cheeses, and melted butter. Taste mixture
and correct seasonings by adding salt and pepper to taste. (I use a lot
of pepper, some people add a little oregano here.) Add beaten eggs, and
then mix thoroughly. You want the mixture to be about the consistency of
play dough, albeit lumpy.
Mold the mixture into small balls, about 1-1/2 inches in diameter. You
will need to have wet hands to do this. If you've ever made meatballs,
the process is similar, but you kind of have to press the rice to make it
hold together. Let the finished balls sit out for 15 minutes or so to
firm up.
Roll the rice balls in flour, then egg wash, then breadcrumbs. Again,
let sit out for a few minutes for the coating to firm up on the rice balls.
Preheat oil in deep fryer to 300 - 325 degrees. Fry the rice balls a few
at a time, until very lightly colored. Place fried rice balls on cookie
sheet, sprayed with Pam. When all the rice balls are fried, bake in a
350 oven for 20 minutes or so. This is to make sure that the egg is
completely cooked, and to prevent salmonella poisoning.
Rice balls can be refrigerated for 3 - 4 days, and served warm. A little
tomato sauce on the side for dipping is very good, too.
Recipe compliments of Kathy Nicklas-Varraso
Enjoy. . . Chef Mike
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Hi Chef Mike...
Cooking with Shrimp!
My husband and I love shrimp. Living in Kansas, we can not get fresh
shrimp like other parts of the country. So my shrimp cooking experience
has been limited to boiling them. I would love to try new recipes but I
do not know how to peel and devein them BEFORE cooking. I have used
leftover boiled shrimp before, but would like to try marinating or
something instead of boiling or reheating.
Lori In Kansas!
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.... Hi Lori,
For a great selection of shrimp recipes:
Click Here.
I've tried
several of these and
they're wonderful.
. . . Chef Mike
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Hi Chef Mike...
I need some help. Can you freeze flour? Thanking you in advance
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.... Hello ,
I would not recommend freezing flour simply because ice crystals would develop in the flour over a period of time. Thus, ruining the flour.
. . . Chef Mike
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Hi Chef Mike...
Do you have any good pressure cooker recipes?
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.... Hello ,
For pressure cooking recipes: Click Here
. . . Chef Mike
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Hello Mike from Australia,...
I would like to know what the difference is between a dark fruit cake and a light fruit cake, please. and if you could send me the recipe's for both please. Also a plum pudding recipe. many thanks from a desperate mother.
Thanks,
Robyn.
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.... Hello Robyn,
For Light Fruit Cake recipe: Click Here
For Dark Fruit Cake recipe: Click Here
For Plum Pudding recipe: Click Here
Enjoy ! . . . Chef Mike
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Hello Chef Mike...
I am looking for a Guinness choc cake recipe. Not one that is layered, it is one that is quite dense and takes about an hour to cook.
I am hoping that you can help me with this.
Thanks,
Glory
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.... Hello Glory
Here's a recipe I was able to locate. Enjoy!
GUINNESS CHOCOLATE AND WALNUT CAKE
A fascinating combination of flavours this can be
baked as a loaf or a cake. Spread with butter and
served with good strong flavoured cheddar cheese it
is delicious.
Ingredients:
50 g (2 oz) butter, cut into small pieces
150 g (5 oz ) self rising flour
50 g (2 oz) demerara sugar
75 g (3 oz) walnuts, chopped
100 g bar of Cadbury's Bournville chocolate
150 ml (6 fl oz) Guinness
1 large egg
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon baking powder
A 17.5 cm (7 inch) round cake tin or 1 kg ( 2 lb)
loaf tin, greased and base lined with greaseproof
paper
Directions:
Rub the butter into the flour, stir in the sugar and
nuts.
Break up the chocolate and melt it in the Guinness
in a saucepan, over a gentle heat.
Whisk lightly.
When cool, blend the liquid into the dry ingredients
with the beaten egg and rising agents.
Transfer the mixture to the chosen tin and bake in
a moderate oven
180 deg C, 350 deg F for 45 minutes until a skewer
inserted into the centre comes out clean.
Allow to cool in the tin
for 10 - 15 minutes before turning out onto a wire
rack.
This cake moistens as it
is kept.
Chef Mike
Cater Your Own Wedding!
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Hello Chef Mike...
Thank goodness, I am glad that I found your site! Please
help me!!!!!!!! I am trying to get the hang of ribs.
I know there are pork ribs and beef ribs. They come
in spare, slab, country and baby back. I know you can
bake them in the oven, grill them on the BBQ or boil
them on the stove top. But......what is the difference,
what name goes with what cut and what type goes with
what preparation????? Please help me tell these apart
and how to prepare them. I am soooo confused! Thank
you VERY much!
Thanks,
Demi.
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.... Hello Demi,
Click on:
http://home.earthlink.net/~hans48/index.html
for an in-depth explanation
of pork, ribs, fabrication charts, etc.
Chef Mike
Cater Your Own Wedding!
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Hello Chef Mike...
I am looking for a Banana Foster recipe.
Help!!!
Thanks,
Margaret.
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.... Hello Margaret
Banana Foster
Serves 4
Ingredients:
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Chef Mike
Cater Your Own Wedding!
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Hello Chef Mike...
Please tell me why meats need to be browned before proceeding with other
cooking steps.
Thanks,
Carmen.
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.... Hello Carmen,
Meats are seared to lock in the juices while roasting. Otherwise, much of
the natural juices would be lost during the roasting process.
Chef Mike
Cater Your Own Wedding!
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Click Here for Recipes from
Chef Mike
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