StockFood is not just my day job – it is my dream job.  The only thing that could make it better is having a gourmet kitchen next as my work space.  That dreamy kitchen is in our home office in Munich, Germany.

StockFood is the leading food specialist among image agencies and has specialized in food imagery from the  beginning. Over the years a unique image archive has been built up, unrivaled worldwide in its comprehensive coverage of the subject of food.  They provide Rights Managed and Royalty Free images and video clips as well as Editorial Features, and custom recipes.  Visit the site here, to explore the collection,

I get to look at beautiful food images all day and dream about how things would taste, or wonder how difficult something would be to make.  As for my work, because I do work and not just stare at pictures all day, I license and permission beautiful food photography from the photographers we represent from around the world.  I market to companies that could use our imagery and footage.  I also do searches for clients and sometimes at 4pm when a chocolate search is requested, it will send me home just craving a chocolate bar.  Whatever food I’m searching, I get the craving for it, or want to head to that particular spot in the universe and try it.

After my first two years at StockFood, I decided that I needed to go to culinary classes.  I constantly found myself staring at the images and saying to myself…I can make that.  I’d head home, detouring to the store first, and attempt to make up the recipe so that the end product would look just like the beautiful image.  That worked to some degree, some of the time, but not most of the time.  By 10 p.m. I’d be frustrated and very tired.  I knew I needed a little more education than just being a self-taught country girl that loved cookin.’

So, luckily in this dreamy job, my employer was generous in letting me attended our local community college part-time.  I now have the right to say that I was only 3 math credits from a 2-year Culinary Arts degree.  I chose to skip the math because I’m just not good at it and obtained my Certification as a Food Service Specialist, as of May 2011.  I believe this certification is just a fancy title for starting as a line cook somewhere.

I did learn a lot about the restaurant business, a commercial kitchen and the life of a chef.  I got to try some killer food and recipes.  I met some interesting people.  I was an A student all the way and loved every minute of it-even when assigned at the pot sink and dishwashing duty.  In the end, I decided that the restaurant lifestyle was not for me at this age.

Eventually, I set up my own home kitchen that is licensed by the State of Maine.  That is where I experiment with food, bake and test recipes.  I consider myself the “tester of everything and master of nothing.”

Since the launch of this blog is around Cinco de Mayo, here is a StockFood recipe I tested.  In the future, I will place more recipes here for you.

If you have any questions, please email me at

Image used with permission from StockFood.  Rights Managed image #00289041 © StockFood/ Great Stock!

Margarita Chicken with Grapefruit and Avocado Salad and Tequila Dressing
(For 4 servings)

Prep time: 30 min
Marinating Time: 2 h
Cooking Time: 45 min
Difficulty: medium

For Margarita Chicken:
4 chicken legs, rinsed and trimmed
1/2 cup tequila
1/2 cup lime juice
4 small red chillies, seeded and finely chopped
4 cloves garlic, minced
1/4 cup fresh cilantro leaves, finely chopped
3 tablespoons good quality olive oil
1/4 cup butter, (1/2 stick; cut into pieces)

For Tequila Dressing:
2 cloves garlic, crushed
1 lemon, juiced
1 tablespoon fresh lime zest
2 tablespoons tequila
1 teaspoon brown sugar
1/2 teaspoon brown mustard
3 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste

For Salad:
1/4 pound fresh watercress or spring greens, washed
2 ripe avocados, peeled and sliced
2 ruby red grapefruits, in segments
2 fresh limes, halved; to serve

For Margarita Chicken:

Remove excess fat from the chicken legs. In a glass bowl, combine tequila, lime juice, chillies, garlic, cilantro, and olive oil, whisking to incorporate. Add chicken and coat completely with marinade. Cover and refrigerate for at least two hours, or overnight, turning chicken several times.

For Tequila Dressing:

Combine garlic, lemon juice, lime zest, tequila, brown sugar, and mustard. Add olive oil while whisking. Season with salt and pepper. Set aside.

For Chicken:

1. Preheat oven to 350º F.

2. Heat a grill pan until smoking hot. Remove chicken from the marinade and grill until black grill lines appear, (about 4 to 6 minutes on each side). Remove from pan and set aside.

3. Transfer chicken to a baking pan or dish, dot chicken with butter, and bake for about 30 minutes, or until chicken is golden brown and juices run clear. (Internal temperature should read 165º on an instant read meat thermometer. )

For Salad:

Toss the watercress or spring greens, avocado and grapefruit together with the tequila dressing. Arrange chicken and salad on individual plates. Drizzle with dressing and serve with fresh lime.

Outdoor grilling is another cooking option.

About the recipe.  I did not use the oven…I like my chicken grilled.  For the tequila dressing, I added a little more tequila and squeezed in some lime juice too.  As for the mixture of avocado and grapefruit, avocado is good with any citrus.  This particular combination was tangy and refreshing.  The whole experience was good, including prep, cooking and tasting.  I would consider doing this in larger portions for a grilling party.


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