Bistro on the Go ( http://www.bistroonthego.com/) is a personal chef service that opened on Cape Cod in the spring of 2011. Behind the cute logo is a personal chef named Peggy Eagan, who owns the business. “Basically, I’m a lawyer who likes to eat and loves to cook,” she says with a smile. “I’ve always loved being in the kitchen, cooking, and feeding people. When I was growing up with my family in Mexico, cooking and eating were a big part of the culture. My grandmother taught me to appreciate fresh ingredients, as well as the art of cooking those ingredients in a way that nourished the body and soul.”
I admit – I’m a foodie. I’m an adventurous eater and I do a good deal of research on food. I love to share what I learn with others. Bistro On The Go has really allowed me to pursue my passion for cooking and food.” Indeed, her business has grown over the past year and she is expanding into more catered events.
What kind of people become her clients? Peggy is adamant that personal chefs are not just for the rich and famous. “My clients range from busy professionals to families-on-the-go, who want to eat home-cooked dinners. I always love working with vacationers, who really want to sit back and enjoy the bounty that the Cape has to offer.”
1 dozen shucked oysters*
In a shallow baking dish, spread kosher salt on the bottom of the pan to a depth of 1/4 to 1/2 inch. Place the shucked oysters in the pan, set aside.
* You can also use oysters that have been open by baking in the oven or on the grill.
4oz cream cheese
2 scallions, sliced thinly
Using a hand mixer, whip the cream cheese until light and fluffy. Fold in the scallions. Place a dollop of the whipped scallion cream cheese on top of each oyster.
Tangy Tomato topping:
2 to 3 fresh plum tomatoes, peeled and chopped
1/4 cup sweet onion, finely chopped
1/2 tsp red pepper flakes
1 tsp sugar
Salt and pepper
1 tbs apple cider vinegar
In a medium saute pan, heat 1 tsp of vegetable oil over medium heat. Add tomatoes, onions, and red pepper flakes. Saute for 5 to 10 minutes until the tomatoes are tender and soft. Add the sugar and season with salt and pepper to taste. Add the vinegar and continue to cook 5 more minutes or until the tomato juices are reduced and thickened. Place a generous teaspoon of the tomato sauce over each oyster.
Bake the oysters under the broiler until the toppings bubble and slightly brown. Remove from oven and allow to sit for a few minutes before serving. Serve warm.