Celebrity chef Todd English unveils Georgia's "Healthy Picnic in the Park."

Georgia's Tons of Fun Program: MyFoxATLANTA.com

Todd English is a renowned chef, restaurateur, author, entrepreneur, and television star. What is not well known, is that Todd grew up here, in Sandy Springs, GA. Who better to join us in celebrating our "Georgia Grown" theme for Food Day 2011? Todd just appeared on FOX5's Good Day Atlanta program from Sweetwater Creek State Park, where he introduced Georgia's "Healthy Picnic in the Park," a meal he created for the Tons of Fun program! Todd's healthy picnic will become an important part of the food education at each of the upcoming TOF community events, where it will be served free of charge. The first of these Local Food, Local Fun Days will be held at Panola Mountain State Park on October 22nd. We hope to see you there! Below you'll find Todd's recipe:  

Grilled Baby Eggplant with Tomato Basil Vinaigrette & Ricotta

Grilled Eggplant
4 baby eggplant
1 cup tomato vinaigrette (see below)
1 cup ricotta cheese
salt
pepper
olive oil

Tomato Basil Vinaigrette
4 large tomatoes, small diced
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup basil, chopped
1 tsp salt
1 tsp pepper

Make the vinaigrette (see below) 24-48 hours ahead of time and keep refrigerated. Cut the eggplant into 1/4 inch thick slices, drizzle with olive oil, season with salt and pepper and grill over medium heat until tender. Place onto a plate, spoon the vinaigrette over the top and finish with a dollop of ricotta.

 
For the Vinaigrette:

Place the diced tomatoes in a bowl, toss in the remaining ingredients, mix well.

Camp Fire Chicken Skewers with Roasted Oyster Mushrooms

  

12 chicken tenders

2 lbs oyster mushrooms

2 clove garlic, split

1 sprig thyme

2 tb olive oil

salt

pepper

12 - 8” bamboo skewers

aluminum foil

Soak the skewers in water for 20 minutes to prevent them from igniting on the grill. Lay out a sheet of foil large enough to enclose the mushrooms. Place the mushrooms, oil, garlic and thyme on the foil and wrap the foil to enclose the ingredients. Place the foil pack on the grill with medium to low heat, cook for about 20 minutes. Skewer the chicken, season with salt, pepper and olive oil and grill on medium to low heat. When ready, open the foil pack and place the skewers on top of the mushrooms to serve.

Todd English’s Miso Sweet Potatoes

2 sweet potatoes sliced

 

2 cubes butter

2 tb white miso paste

olive oil

salt

pepper

Season the potato slices with olive oil, salt and pepper, lay on the grill over medium heat. Cook on one side for about ten minutes, flip over and rub with the miso paste. Flip again after five minutes and rub other side with miso. Continue to cook until the potatoes are tender, remove from the grill and spread butter over the top.

Grilled Cinnamon Honey Apples with Graham Cracker Crumble

4 Gala apples, quartered

3 tb honey

1 tb cinnamon

1 tb sugar

1 cup graham crackers, crushed

Season the apple wedges with cinnamon and sugar; lay on the grill over low heat. Grill the apples on all sides until caramelized. Place on a plate, drizzle with honey and sprinkle with graham cracker crumbs.

All recipes © Todd English 2011