01/31/16
Peach Pumpkin Grilled Chicken Tacos

Peach Pumpkin Fusion Chicken Tacos

Peach Pumpkin Grilled Chicken Tacos

Picked up some of this awesome salsa made by my pal, Amy Roloff.  Personally, the only thing better than Asian food, or Latino food, is a fusion of both.

I’m telling you, these are some next-level tacos!

Peach Pumpkin Fusion Chicken Tacos
Serves 4

Prep Time: 20 min    Cook Time: 20 min   Total Time: 40 min

The Chicken
2 Lbs Boneless, Skinless Chicken Thighs
2 Eggs, Lightly Beaten
¼ cup Soy Sauce
1/4 cup Thai fish sauce
¼ cup Sugar
2 cloves of Garlic, Pressed
1 Tsp Finely Grated Fresh Ginger
2 Tbsp. Furikake

For the Tacos
10-20 white corn tortillas
1 Pkg. chopped Asian salad
Roloff Farms Peach Pumpkin Salsa
1 cup fresh cilantro, chopped

Pound the chicken thighs lightly with a meat tenderizer just to flatten the chicken so that it cooks evenly.

Peach Pumpkin Fusion Chicken Tacos

In a large bowl, mix together the eggs, soy, fish sauce, sugar, garlic, ginger, and furikake. Toss the chicken in the mixture making sure each piece is well coated. Cover and place it the fridge and let marinate overnight.

Peach Pumpkin Fusion Chicken Tacos

To Make The Tacos

Chop fresh cilantro, set aside.

Grill chicken over hot coals, 3-5 minutes per side, until well marked. Move to offset heat, and cook another 8-10 minutes. Remove to pan, tent loosely in foil, and allow to rest 10-15 minutes, then cut into cubes.

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Peach Pumpkin Fusion Chicken Tacos

Mix salad according to package instructions, set aside.

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Warm tortillas in a dry pan, both sides, and wrap about tortillas in aluminum foil and put them in the preheated (250F) oven.

Peach Pumpkin Fusion Chicken Tacos

Serve by spooning some salsa into a tortilla, add salad, chicken, and cilantro.

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01/28/16

10 Superbowl recipes so awesome…you won’t care who wins.

Okay, so for the sake of full disclosure…I’m not really much of a football fan. I don’t know a hail mary from a Hook and lateral  (I had to Google “football terms just to get those two…) and my personal feeling is that a football is a waste of perfectly good chicharrónes.

However…I AM a fan of football food, which means I have front row seats on that most foodie of gridiron galas…the Superbowl Party!

And here, my armchair friends, is how I get invited to the big game…

Now, go throw that thing through the other thing!

Chef Perry
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My Top 10 Superbowl Party Recipes

(Just click on the pic or title, to get the recipe!)

Best Superbowl Recipes

#10: The Chili-Cheese Torpedo

Let me preface this by saying…this ain’t something you want to eat often, or a lot of.

This is a fatty. greasy, salty, high-calorie gut bomb comfort food, that needs to be shared between a lot of people…but if you can’t accept how that is a beautiful, joie de vivre experience that everyone should succumb to, in moderation of course, every once in a while…

Well…we probably can’t be friends.

#9: Roast Beef and Horseradish Cheddar Pretzel Subs

Bakes ham and cheese

#8: Big Kahuna Baked Ham & Cheese Sammies

You ever see a foodie shots that gives you an instant and uncontrollable need to eat that dish “RIGHT NOW”…?

This was one of those for me. It was a Pinterest find…which was actually someone else’s Pinterest find, and, as they didn’t credit the original source, I don’t feel obliged to give them “inspiration” credit. I did change up several of the ingredients and…oh baby…it’s just as good as it looks!

The best shrimp dip recipe

#7: Shrimp Dip Stupendousness

Nana Dixie made this amazing appetizer in a “dessert mold” (think plastic bundt cake pan), and it’s a very pretty, and snazzy presentation for for parties, pot-lucks, etc, especially when served with warm flatbread spears.

#6: Flying Pig Dip

Okay, this is neither short on ingredients, nor particularly healthy…but sometimes you just need to make a little extra effort (and jog a few more laps) to have a really special treat.

Best super bowl recipes

#5: Portuguese Linguisa “Pigs in a Blanket”

Linguica is a Portuguese smoke-cured pork sausage seasoned with garlic and paprika. Heavenly stuff! It only seemed reasonable that this sausage-of-the-gods would make awesome pigs-in-blankets.

#4: Bacon Mac & Cheese Egg Rolls

Yeah, I said that.

#3: Baby “Dragon Claws”

Peppers stuffed with a combination of hot (or sweet) Italian sausage and ground turkey, onions, and peppers, wrapped in bacon, smoked, then glazed with a honey butter barbecue sauce.

Sticky sweet, spicy goodness…with just a breath of fire!

Oh, soooo good…

#2: Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions

If you can’t find pretzel rolls (I get mine at Costco), regular slider buns will work too.

#1: The best dang pulled pork sliders!

This is, of course, the best thing you can serve at your super bowl, or any party.

GO FIGHT WIN… or something…



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01/22/16
The Best Shrimp & Grits

Dad Perkins’ Shrimp n’ Grits

The Best Shrimp & Grits

Okay, so here’s the thing…

The problem with grits is that most people who don’t like them, got them is some restaurant where they were simply boiled and served watery. This would be the equivalent of serving a plain, over cooked, baked chicken breast with no seasoning, sauce, or anything.

Yuck.

Grits enrich the flavors that are added to them, and should be served thick and firm…almost a sticky-rice denseness.

Anyway…

Had a hankerin’ for these today, so I pulled out Dad’s old file box and went a’rummaging. This isn’t actually MY dad’s recipe, but my grandfather’s. Dad always referred to it as Dad’s’ Shrimp N’ Grits (they were both chefs.)

The only modification over the decades is probably the quick grits, which I’m sure my granddad didn’t use. This is what I serve to Yankees who say, “I don’t like grits!” The plate always comes back clean.

This is one of my favorite dishes in all the world.

-Chef Perry

Dad Perkins’ Shrimp N’ Grits

2 lbs unpeeled, medium-size raw shrimp (31/40 count)
2 Tbs all-purpose flour
5 bacon slices, diced
8 oz sliced fresh mushrooms
1/2 cup diced sweet onion
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper powder

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

Cooking bacon for shrimp and grits

2. Cook bacon in a medium saute pan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

sauteeing mushrooms for shrimp and grits

3. Sauté onions and mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over quick cheese grits (recipe below). Sprinkle with bacon.


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Quick Cheese Grits

4 cups prepared quick grits (cook per directions, 1/2 water, 1/2 whole milk)
4 tablespoons butter
2 teaspoons salt
1 garlic clove, pressed
10-oz. block Cabot Seriously Sharp Cheddar Cheese, grated

Prepare quick grits according to package instructions, substitute 1/2 of the water for whole milk. Once cooked, stir in the butter, salt and garlic, stir and allow to sit five minutes. Stir in cheese. Allow 2 minutes to melt (nuke of 1 minute in necessary), stir again, and serve.

Enjoy!

Chef Perry

01/20/16
Bacon and Shrimp Soft Tacos

Bacon & Shrimp Soft Tacos

Bacon and Shrimp Soft Tacos

Was planning on making a batch of my bacon-wrapped “Mojo Shrimp” appetizers the other night, but plans fell through. Looking around the kitchen I noticed a stack of fresh gorditas, and though, “Hmmm…”

Victoria added this one to the “Top 10″ list…

Shrimp-N-Bacon Soft Tacos

Marinade
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika

Fillin’
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped

Fixin’s
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo

Make Pico, and chill 1-2 hours while preparing the rest of the meal.

Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.

Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.

Add shrimp (discard marinade), cover and cook until shrimp are just pink through.

Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.

Serves 4-6

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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01/15/16

Sweet Potato Gratin Stacks

Sweet Potato Gratin Stacks

This might be my new favorite side dish, unless I’m alone, and then I just might eat the whole pan straight from the muffin tins with a plastic fork…

Sweet Potato Stacks
1 1/2 lbs sweet potatoes (small ones).
2 sprigs fresh thyme
6 slices deli ham
4 oz. Gruyère cheese
2/3 cup heavy whipping cream
1 garlic clove
1/2 to 3/4 tsp. salt
1/4 tsp. freshly ground pepper

Mise en Place

Peel sweet potatoes, and slice into 1/4 inch rounds. Peel the thyme leaves from stems, and chop leaves (you want about 2 tsp. divided). Shred cheese (about 1 cup) and divide. Peel and crush garlic. Quarter ham slices.

Sweet Potato Gratin Stacks

Prepare

Preheat your oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. The muffin cups flare outward, so stack potato slices from smaller (in the bottom) to wider at the top.

Sweet Potato Gratin Stacks

Place a couple of slices of ham into each cup.

Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)

Sweet Potato Gratin StacksMicrowave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. each).

Sweet Potato Gratin Stacks

Cover pan with foil, and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake another 5 minutes, or until cheese is melted and just starting to brown.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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Let potatoes stand for 5 minutes, then run a knife around edge of each cup, lifting potato stacks using a spoon or rubber scraper. Serve, garnishing with fresh thyme.

Sweet Potato Gratin Stacks

01/5/16
Old Fashioned Split Pea Soup

Dad’s Old Fashioned Split Pea Soup

Old Fashioned Split Pea Soup

This was one of my father’s (Chef Frank Perkins) favorite dishes, and we weathered out many a snowy winter night with big steaming bowls of this and a stack of toasted French bread slices.

Typically, a split-pea soup would use only onions and carrots, but Pop’s southern roots added the celery for a true mirepoix which, I think, adds enormously to the flavor.

My daughter prefers it with oyster crackers, but either way…it’s pretty awesome.

Enjoy!

Dad’s Old Fashioned Split Pea Soup

Total Time: 1 hr 40 min     Prep: 20 min     Cook: 1 hr 20 min
Serves 8

  • 1 lb dried split peas
  • 1 lb diced smoked ham
  • 1 ham hock (optional)
  • 3 Tbsp. olive oil
  • 1 cup diced yellow onions
  • 1/2 cup diced celery
  • 1 cup chopped carrots
  • 1 Tbsp. minced garlic
  • 1 tsp. salt
  • 1 tsp. coarse ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 8 cups homemade chicken stock
  • 1 bay leaf
  • 2 tsp. fresh thyme

Rinse the dried peas and set aside.

If using a ham hock: Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

mirepoix for split pea soup

In a large pot, heat oil over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes (this is a “mirepoix“).

Add the garlic and cook, stirring, for 30 seconds.

Old Fashioned Split Pea Soup Recipe

Add the ham hock (opt) and/or ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Old Fashioned Split Pea Soup Recipe

Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour.  Add water as needed, if the soup becomes too thick.

Remove the bay leaf, adjust seasoning to taste, and serve immediately.

This soup would pair nicely with a glass of Merlot.

 

 

01/4/16
Traeger steak with herb butter recipe

Amazing Traeger Steaks with Fresh Herb Butter

Best Traeger Steak Recipe

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Personally, I’m a big believer that bqq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better.

Amazing Traeger Steaks

Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 10 minutes cook
Pellets: Oak

2 – 1 1/2 inch thick Rib-eye or New York Strip steaks
Seasoned salt to taste
Herb Butter (see recipe below.)

Traeger Steaks with Herb Butter

Season steaks on both sides.

Start your Traeger on smoke with lid open for 5 minutes to get started. Close the lid and allow interior to heat up for an additional 10 minutes.

Place your steaks on the grill in the SMOKE mode, and cook for 30 minutes. Then take them off the grill and set aside.

Turn the Traeger to HIGH. When the grill reaches 400 – 425 degrees put the steaks back on the grill, and sear for 5 minutes per side for rare-to medium rare. Because you’re cooking in an enclosed environment, you don’t have to flip your steaks, but I still do because I like the pretty grill marks.

Traeger Steaks with Herb Butter

Remove the steaks from the grill to a warmed platter, tent loosely with foil and let rest 5 minutes. Add a dollop of herb butter to each steak, re-cover, and let rest an additional 5 minutes.

Serve whole, or slice thinly across the grain, spooning melted butter from the platter over each steak.

Good accompaniment include: baked potatoes, roasted asparagus (both very nice with the herb butter, below), and a fresh Caesar salad.

Enjoy!

Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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Herb Butter for steaks

Herb Butter

2 Tbs. Sweet Cream Butter
2 tsp. fresh chives
2 tsp. fresh cilantro
2 tsp. fresh Italian parsley
1 tsp. fresh basil
Dash of seasoned salt
Dash of garlic powder

Soften butter to room temp, finely dice herbs, and add to the butter along with spices.

Mash together with a fork until completely combined, and chill overnight to allow the flavors to marry.

I like to bring the butter back to room temp before using on steaks, chicken, or veggies.

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01/3/16
One in 5 Campaign

“One in 5″ Food Truck Campaign!

One in 5 Campaign

Orders yours today!

Today we launch our 2016 “One in 5″ Campaign!

“One in 5” refers to the current US statistics that nearly 16 million children (1 in five kids) live in a “food-insecure” household. This means they lack the means to get enough nutritious food on a regular basis and struggle with hunger at some time during the year as a result.

This campaign is specifically to raise funds for the purchase and maintenance of a professional food truck to expand our current abilities to feed kids, and volunteer in local summer meal programs for children who are out of school, and unable to get at least one meal a day there.

Buy a cool shirt and help us feed kids!

~ Chefs Perry, Terry, & Chris
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