12/8/17

Help us Bless a Family this Christmas!

MY KITCHEN Outreach Program

Each year, as part of the James1:27 Project, of our MY KITCHEN Outreach, we choose a family in need to bless at Christmas.

This year, we have a single mom, with several young ones, who is having to find a new place to live. She works a full time job, and receives no form of government assistance, but, as they say…life has happened, and they need some help.

Bacon! A Home Chef's GuideThis year, our fund-raising just happens to coincide with the release of my newest Home Chef Guidebook, “BACON!”

So…let’s make the most of that!

Today (Friday) through this Sunday, 100% of the sales of this guidebook, or ANY of my books on Amazon (www.perryperkinsbooks.com) will be donated to this year’s family.

If you’re still looking to fill some Christmas present slots…buy ’em a book! đŸ˜‰

(The Home Chef Series, “MEAT FIRE GOOD”, and “Just A Spoonful” are all great gift options for non-caja owners!)

If you would like to give directly to the family, please contact me.

Also, we’re looking for some folks who might be willing to offer a “Matching Funds” deal, as part of their year-end charitable giving. As a 501(c)3 non-profit, I can provide tax-deductible recipes. Again, please contact me in you’re interested.

Lastly, PLEASE share this request with your friends and family.

Merry Christmas mBooks by Perry P. Perkinsy friends!

~Chef Perry
chefperryperkins.com

11/23/17

The Secret to Crispy Turkey Skin

Perfect Turkey Skin

Who says you can’t teach an old dog new tricks?

I picked up this trick a few weeks ago from a fellow chef’s blog (I wish I could remember, but whoever you are, thank you!) and tried it for the first time with this year’s Thanksgiving turkey…it’s magic!

First of all, I ALWAYS brine my turkey, which, while making for moist, succulent meat, can cause problems with getting the skin, saturated by the brine, to crisp and brown evenly. And, let’s face it…crispy is skin is the whole reason for roasting a turkey in the first place!

Here’s the trick to perfect, crispy skin on a brined turkey…

Brine your bird for 24 hours (this is the brine I use).

Then, remove the bird from the brine, pat it dry (inside and out), and place it breast-side-up in a baking dish in the bottom of your fridge, UNCOVERED, for another 24 hours.

Remove from the fridge 2 hours before roasting, and let it rest on the counter.

Then, of course, roast it uncovered.

The skin on this turkey was amazing, by far the best results I’ve ever gotten.

If you’re a skin-junkie (that didn’t sound right…) like me, you gotta try this!

Happy Thanksgiving to you and yours!

~Chef Perry
chefperryperkins.com

11/9/17

Being a Teacher

MY KITCHEN Outreach

Many years ago when, as they say, I wore a younger man’s clothes, I was a high school teacher.

It was brief.

I was not…great at it.

OK, that may be an understatement.

In reality, I sucked at it…probably more than anything has ever sucked in the history of sucking.

I can’t say, with all certainty, that I hated every minute of it, but the moments I enjoyed were few and far between.

All these years later, I’m teaching again, and I love, literally, every minute of it.

Maybe I’m just older and wiser (well, one out of two ain’t bad), or maybe it’s just that I have a passion for the subject I’m teaching.

Or maybe, it’s that the kids that I work with now all have a desire to learn what I’m teaching. They enjoy what they’re learning and always seem eager for more.

Truth be told, you probably don’t have to be that great of a teacher, if you have a classroom full of students with great attitudes.

Whatever the case, I am glad that God saw fit to put me back in this role. I really can’t think of anything I would rather be doing with my life.

Thank you for being a part of that!

~Chef Perry

Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?

Become a patron!

11/5/17

MY KITCHEN Outreach Recipes: Toad in a Hole

Toad in the Hole

For my friend, Sharon!

This is one of the first recipes I learned as a child, and one of the first I taught my own daughter. It’s a great “first step” recipe when teaching kids to cook, and is always a part of our egg class, in our 6-week MY KITCHEN Outreach series.

My kiddo is ten now, and has moved on to omelets and frittatas, but no TeamPerk camping trip would be complete without a breakfast of Toad in the Hole, and a side of English -style bacon!

BTW, before I get outraged letters from my friends “across the pond”…this “American” breakfast is not to be confused with the British Toad-In-The-Hole, which is sausages baked in Yorkshire pudding batter, and hails from England.

Also know as: “Eggs in the basket”, “bird’s nests”, “one eyed jack”, “cowboy eggs”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast” (which would make me think of a very different dish, lol), “spit in the ocean” (yuck), and “popeye eggs.”

Whatever you call it, is a super simple, delicious, one-pan breakfast!

One of our current amazing MY KITCHEN students, Noah, has fallen in love with this recipe, and makes it regularly for his family. He’s even asked for his own skillet, spatula, and biscuit cutter for Christmas! (Which warms this old chef’s heart.)

Toad in the Hole recipe

Noah and his masterpiece!


 
Noah’s Toad in the Hole

  • 1 slice of bread
  • 1 teaspoon butter or margarine
  • 1 fresh egg
  • 1 slice deli-style honey ham
  • Salt and pepper to taste

Use a biscuit cutter* to cut a 3-in. hole in the middle of the bread. In a small skillet, melt the butter; place the bread in the skillet, over medium heat.

Crack an egg into each bread hole (be careful not to break the yolk), and cook for about 2 minutes over medium heat until the bread is lightly browned.

Hey, like what I’m posting? Please share! If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

Turn, add the diced ham to the other side of the pan, and cook the other side until egg reaches desired consistency.

Plate, season with salt and pepper, and spoon the warmed ham over the top.

Serve immediately.

*If you don’t own a biscuit cutter (get one, they’re cheap!), a wide-mouth juice glass will work. My dad cut both ends out of a tuna can, and used that same can for more than 30 years to make this dish (and his buttermilk biscuits!)

Optional: Lay 1 slice of cheese on each egg and then the bread rounds, after flipping. I use thin-sliced American cheese, because I like how it tastes with egg yolk, and it melts quickly. Noah preferred a Mexican shredded cheese blend. He also adds an additional egg…my kind of cook!

Home Chef Note:  Waste not, want not. Toast the circle of bread in the same pan with the Toad in the Hole!

Go Cook!

~Chef Perry
chefperryperkins.com

10/17/17

New MY KITCHEN Outreach Classes

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Heyya Heroes,

Launching our after-school classes for at-risk and homeless kids in the gorge, next week, and it’s time to raise some funds to cover expenses!

Click on this link to read more about this exciting new chapter for the MY KITCHEN Outreach Program, and how YOU can help us help these kids!

Blessings!

~Chef Perry
MY KITCHEN Outreach Program
501(c)3

10/12/17

Today Only – Help us help kids (and get a great book, too!)

Home Chef Book Fundraiser

Cover in FrameI’m donating 100% of sales from “The Home Chef’s Guide to Frugal Fine Cooking” AND “The Home Chef: Transforming the American Kitchen” to the MY KITCHEN OUTREACH Program, to help feed the hungry, and teach important life skills to at-risk and special-needs youth.

This guidebook would make a great gift for struggling families, college students, and young couples trying to eat healthy on a limited budget!

Proceeds will only be used to pay for teaching materials, supplies, and ingredients for classes. I’ll post the results here, at MY KITCHEN Outreach Program on Monday, October 16th.

Please place your order, on Amazon, before midnight TONIGHT, to help support the outreach!

Cover in frameThese funds will be earmarked specifically for the new youth classes we’ll be doing for the high school in Stevenson WA, and for our annual turkey roast (10 this year!) for The Father’s Heart Street Ministry. Anything left over will go into the general use fund for MK.

Order your copies of “The Home Chef’s Guide to Frugal Fine Cooking” HERE.

BOTH are availabe on my Amazon author page: www.perryperkinsbooks.com

PLEASE LET YOUR FRIENDS KNOW (by using the “sharing buttons”, below!)

Thank you for helping us help kids!

Chef Perry
chefperryperkins.com

07/20/17

Cooking Perfect Artichokes

How to know when artichokes are done

Just posted this article over at chefperryperkins.com, and thought I should add it here as well! ~Chef P

My Facebook friend Anna asks:

How long should you boil artichokes? Mine always seen to come out either under-done or mushy. How can you tell when they’re just right? Thanks Chef!

My response:

Hey Anna, thank YOU for the questions! Everyone at my house are total artichoke fiends, lol, so I cook tons of ’em. While there are a lot of ways to prepare these beauties, boiling fresh artichokes is one of the original and classic methods, and how most restaurants still do it today.

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Make sure to pick ripe ones. California artichokes (buy American!) are available all year, but peak season is March through May and again in October. You want them to feel more like a softball than a baseball when you give ’em a squeeze. You can also hold the artichoke next to your ear, and squeeze its leaves with your fingers. If you hear a squeak, the artichoke is extremely fresh, and a good one to buy.

Artichokes should feel disproportionately heavy for their size. This indicates that they still have plenty of natural moisture and will be packed with flavor.

Avoid any that have a lot of dark spots, dried/cracked leaves, or if the stem feels mushy or isn’t nice and green. Never store your artichokes in the fridge, or in a plastic bag, both will hasten spoilage. Some will disagree on the fridge thing, but my rule of thumb, after many years of professional cooking, is, if it ain’t refrigerated in the store, I don’t refrigerate it at home.

And I have to say it…my Dad, regardless of what restaurant he was working in, or how far in the weeds, always shouted, “You might’a choked Artie, but you ain’t gonna choke me!” whenever he dropped them in the pot. I do the same. Call it good mojo.

Read the rest of this article, here, on my Chef Perry Blog!