Recipes from the Macy's Culinary Event with Chefs Tom Douglas & Cat Cora

Disclaimer: I do not own any rights to these recipes--they are created by #MacysCulinary chefs Tom Douglas and Cat Cora, and am sharing them on behalf of Macy's Culinary Council. I was compensated to attend and promote the event on my blog and social media. All opinions are 100% my own.

This past Friday, I had the pleasure to attend an event at Scottsdale Fashion Square Macy's to see celebrity chefs Tom Douglas and Cat Cora do a cooking demonstration and tasting! The food was A-MAZING as expected, and I am stoked to share their recipes they gave us with all of you who were unable to make the event. And I will say that if you think you would like an event like this, then you should check out the Macy's Culinary Twitter page and see if there are any events coming to your area in the future!

The friendly staff were kind enough to pass around water while we waited for the chefs to come on stage. Just before Tom and Cat came out, they passed around "Cat's Touchdown Spritzer." 

Cat's Touchdown Spritzer:

* 4 ounces pomegranate juice
* 4 ounces pineapple juice
* 2 ounces club soda
* 1 teaspoon fresh lime juice
* 2 lime slices, for garnish
* Ice

Directions: In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake well and strain into glasses. Garnish each glass with a lime wedge. **Recipe compliments of Chef Cat Cora. Yields 2.

And once I had enjoyed my cup of "Cat's Touchdown Spritzer" just moments later Tom and Cat came out! They had such great energy, and they were happy to be visiting Phoenix. They both came out shaking giant, foam fingers and starting talking about the big game today. You could instantly tell they were pleased to be there with us, and it was a great start to the event!

Cat cooked for us first, and she talked about how her family eats nachos almost every single week! I had no idea how similar Cat's family was to mine haha but I absolutely am smitten with Cat's "Greek-Style Nachos" recipe she shared with us. My biggest takeaway while she talked about this recipe was that she recommends when a recipe calls for roasted red peppers, that she will just buy them from a jar in the grocery to achieve that great taste (and save lots on time by doing so!)

Greek-Style Nachos

Ingredients for Red Pepper Salsa (serve with nachos):
* 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
* 1 1/4 teaspoons chopped garlic
* Pinch of kosher salt
* 1 1/2 teaspoons minced fresh oregano leaves 
* 1 1/2 teaspoons extra-virgin olive oil
* 1/2 cup fat-free Greek-style yogurt (reserve until you arrange nachos on plate or see Cat's note below on twisting the salsa and yogurt into a creamy sauce)

Ingredients for Nachos:
* Two 6-ounce bags pita chips (or 10 cups homemade chips)
* 2 cups shredded pepper jack cheese
* 8 ounces (1 cup) mild feta, crumbled
* 1/2 cup thinly sliced pepperoncini
* 1/2 cup green Greek olives, pitted and sliced
* 1/4 cup Kalamata olives, pitted and sliced
* 1/2 cup quartered cherry tomatoes

Directions for the Roasted Red Pepper Salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

Directions for the Nachos: Preheat the oven to 350°F  Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side of folks to drip. 

**Recipe compliments of Chef Cat Cora. Yields 6 to 8 servings. 

Cat also made us the most delicious pork I have had in quite a while, paired with a Cucumber Yogurt (Tzatziki). It was fantastic! The sauce, Tzatziki, is a chilled sauce meant to be served with lamb, chicken, pita, meatballs, fried fish, and other dishes (like this pork). It was very good.

Cucumber Yogurt (Tzatziki)

* 1 tablespoon fresh lemon juice
* 1/2 cup extra virgin olive oil
* 1 teaspoon minced garlic, about 1 large clove
* 1 teaspoon kosher salt
* 2 cups plain yogurt or whole milk (low-fat)
* 1 cup peeled, seeded and grated cucumber, about 1 medium cucumber
* 1 whole peeled avocado, diced small

Directions for Tzatziki: Add lemon juice, olive oil, garlic and salt to the yogurt. Add grated cucumber, diced avocado and mix well. Chill for at least one hour. 
**Recipe compliments of Chef Cat Cora. Yields 6 to 8 servings (approx).

Small Skewers of Pork (Souvlaki)

Ingredients for Skewers:
* 2 pounds boneless pork, cut into 1 1/2 inch cubes
* 6, 8 inch skewers
* 6 halved and split pitas (optional)

Ingredients for Pork Marinade:
* 1/2 cup fresh lemon juice, about 3 large lemons
* 3 tablespoons extra virgin olive oil
* 2 tablespoons minced garlic
* 2 tablespoons finely chopped, fresh oregano
* 1 tablespoon finely chopped fresh thyme
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions: In a bowl, toss together port cubes with the marinade, lemon juice, olive oil, garlic, oregano, thyme, salt and pepper. Cover and refrigerate for three hours or overnight. Soak skewers in a shallow pan of warm water for at least one hour. Thread skewers with five pieces of marinated pork each of the six skewers. Place skewers on the induction burners sauté pan. Continue to brush marinade, until meat is browned and cooked to desired doneness. Serve immediately. Optional: service in pita pockets topped with shredded salad. 

**Recipe compliments of Chef Cat Cora. Yields 6 servings.

After we enjoyed our pork, Cat handed over the mic to Tom who prepared Green Onion Pancakes with Sesame Crab Salad for us. As they started handing them out, I got so enthralled with Tom's discussions on how to buy a proper knife and tips on buying crab I totally forgot to take a photo of it before I ate it! 

But no worries! I did make sure to remember to take a photo of the Vietnamese Shrimp Toasts Tom also made us and they were my favorite from the event! When I came home from the event, I told Adam that I was going to make these and we are so excited to give them a try at home. Doesn't it look so good?!

Vietnamese Shrimp Toasts

* 12 ounces peel raw shrimp
* 1 tablespoon picked cilantro leaves
* 1 teaspoon Vietnamese or Thai fish sauce
* 1 teaspoon minched shallots
* 14 slices from a French baguette, cut crosswise, each slice about 1/2 inch thick and 2 3/4 inch long
* Peanut or canola oil

Directions: Put the shrimp in the bowl of a food processor and process until it is as smooth as possible. Add the cilantro, fish sauce, and shallots and pulse until well combined. Transfer to a bowl and use a rubber spatula to fold the mixture together several times. Place a heaping tablespoon of the shrimp mixture on top of one of the baguette slices and use a butter knife to spread it in an even layer to the edges of the bread. Repeat with the remaining baguette slices, using up all of the shrimp mixture. 

Preheat the oven to 200°F.  

Heat about 1/4 inch of vegetable oil in a large nonstick or cast iron skillet over medium high heat. When the oil is hot (a cube of bread will turn golden within 30 seconds), add as many toasts as will comfortably fit in the pan, shrimp-side down. Fry until the shrimp mixture is golden brown, about 1 to 2 minutes. Using metal tongs, turn the toasts over to fry the undersides to a light golden brown, less than one minute. Remove the toasts from the pan, drain on paper towels, and keep warm in the oven. Continue until all of the toasts are fried. Cut the toasts on the diagonal and serve (optional: can serve with lime dipping sauce). 

**Recipe compliments of Tom Douglas. Yields 14 small toasts.

What a neat event! Special thank you to #MacysCulinary for making this event happen, and kudos to celebrity chefs Tom Douglas and Cat Cora for coming down to Phoenix to share their craft with us!

And even when I left the event and it was pouring rain outside it didn't matter to me that we had bad weather (because I was feeling full with the most delicious bites I've had in quite some time)!

Which #MacysCulinary recipe do you want to try first?


  1. It looks like you had a great time! I love to go to shows like this and learn new techniques in the kitchen. I am all about the Vietnamese Shrimp Toasts! I had to show my husband. We are headed to the store now to get what we need. I thought it was funny how you forgot to take a picture of the Green Onion Pancakes with Sesame Crab Salad, because of the discussion. I would have been the same way. It is so hard to find a proper knife.

    1. We for sure did! And yes they are so good--love those toasts! I hope you enjoyed making them! How did they come out? And thanks for enjoying that haha I felt like such a dork that I forgot to take a photo!

  2. WOW! That's look like a lot of fun! haha. I would love to go to something like this because i wanna be a chef!

    1. Awww well they are always adding events to their Macy's Culinary calendar! You should check them out on Twitter or even check out their site!

  3. I bet with a splash of gin, that spritzer would really hit the spot.


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