Here is an old article
about Chef Eva from the Longview News-Journal. Enjoy!
Longview Texas News-Journal
July 26, 2006
By GLENN EVANS
Recipe maven finds new flavors in poultry
Culinary veteran creates recipes for Pilgrim's Pride
Eva Greer has a world of food under her belt, so to speak, and she brings a world of culinary experience on each excursion to find the perfect recipe.
Cooks around the world can benefit from the Daingerfield resident's experience in the markets of Belize, Tunisia, Madagascar and New Orleans by logging onto the Pilgrim's Pride Web site.
"My background in having traveled and lived in so many countries enables me to give a firsthand feel for different cuisines," Greer said last week, during a discussion of her life as a recipe developer. The title itself, recipe developer, puts Greer in a class of often unsung chefs responsible for fleshing out a world of food otherwise restricted to magazine pages or cookbooks.
Dan Macey, a freelance recipe designer whose clients include Sara Lee and other corporations, estimated the number of recipe designers "in the hundreds." Companies once kept a staff of recipe designers, but more and more are hiring freelancers like him and Greer.
He described his work for a group of kale growers in California.
"My job is to come up with these recipes for kale that soccer moms can make," he said. "There are also some people that may develop recipes ... for cookbooks or newspaper columns. The money, if you're a recipe designer, is the corporate work."
Major companies that hire independent recipe developers include General Mills and Pillsbury, he said. The work these people do can show up on the backs of boxes, or with food coupons in newspapers, he said.
Pilgrim's Pride Community Relations Director Ray Atkinson said Greer is one of many sources the company has for recipes. She has "some really great ideas and some really great recipes," he said.
"She does a lot of our recipe development for consumers. People love that stuff; they come to our Web site for recipes, always looking for something new and fresh. People just love it, and it personalizes our relationship with our consumers."
Greer, 52, brings a lifelong love of cooking to the chicken and turkey machinations found in Greta's Kitchen, the recipe portion of the Pilgrim's Web site named for founder Bo Pilgrim's daughter, Greta Pilgrim-Owens.
Born in Belize, the daughter of a German Holocaust survivor who became a Red Cross doctor, Greer grew up cooking for her family. The absence of post-high school educational opportunities in the Central American country prompted the young woman to move to New Orleans where she attended Tulane and Loyola universities to earn her bachelor's degree in medical technology.
While in the Crescent City, she met her future husband, a Daingerfield boy named Sidney Greer, a future oil company executive whose job took the couple to Tunisia and Madagascar where Eva scoured the markets to prepare dinners for dignitaries.
She didn't know it then, in the early 1980s, but she was training herself to become a recipe developer. Since moving to Daingerfield with her husband in 1998, she cemented her culinary skills with an associate degree from the Art Institutes of Houston's culinary program.
Soon, Greer was recruited into Bo Pilgrim's world by her friend, then-Pilgrim's Public Relations Vice President Sondra Fowler. (The Greers also run a berry farm and raise animals and organic vegetables, living in a restored 1850 planter's house outside Daingerfield).
Now, Greer could be asked to come up with recipes for, say, chicken breasts because the company wants to boost those sales. Or she might be challenged to come up with a football theme for the fall.
First, the homework:
"I first brainstorm in my head," she said. "I come up with a theme, or I'm given a theme — grilling, let's do grilling — then maybe I research lots of ideas from other people who are grilling."
Next comes the field work:
"I go next to the store to see what's available. I'll go into different areas of the grocery store, and start to combine my ideas," Greer said. "What's there that hit me? Oooh, let's try this or this ingredient that's available."
Then, it's back home:
"I buy them (the ingredients) and take it to the home and try to make a combination with whatever I've come across," she said. "I may use some standard recipes and divert (from them). All of your recipes have a basis, a standard, that they come from."
Pretty soon, she does it all over again.
"You have enough knowledge of food and your combinations, how they interact together, so you can think, 'Oh, this would really go well with that,' " she said. "I'm doing what I've always loved. If you can find your passion in life, that is the best."
On the Net:www.pilgrimspride.com/recipeswww.greerfarm.com
Dan Macey: www.dantasticfood.com
Coco Grilled Chicken
Summertime reminds me of trips to the beach and reading a good book in the shade of coconut trees. Even if travel is not in your plans, the following recipe will hopefully help you feel like you are in a tropical paradise.
1 whole chicken
2 cans coconut milk
3 teaspoons red pepper flakes
1 tablespoon fresh thyme
2 tablespoons fresh cilantro
1 tablespoon fresh oregano
1 teaspoon salt
Freshly ground pepper
Mix together coconut milk and seasonings in a large bowl. Reserve 1 cup for basting. Rinse the chicken well and butterfly by cutting down the middle of the back and opening it up. Place the chicken in the marinade and refrigerate for at least two hours turning occasionally to marinate both sides.
Prepare grill for indirect heating using the charcoal and hardwood log or chips method. When the temperature is 325 degrees, place the chicken on the grill breast side up. Cover the grill. Using the reserved marinade baste the chicken frequently until the internal temperature measures 165 to 170 degrees Fahrenheit. Remove and let rest 10 minutes before serving. Serves 4-6.