04/17/17

Pork Schnitzel with Dill Sauce and Simple Spaetzle

Pork Schnitzel with Dill Sauce and Simple Spaetzle


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Pork Schnitzel
Yield: 4 servings

4 boneless pork loin chops (6oz each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 Tbs extra-virgin olive oil
2 Tbs butter

Dill sauce:
1½ c. sour cream
1 Tbs dill
2 Tbs lemon juice
½ tsp. salt

For Dill Sauce

Whisk the sour cream, dill, lemon juice, and salt together in a medium bowl until smooth, cover with plastic wrap, and refrigerate.

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Assemble the Pork Chops

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

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Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper.

Pork Schnitzel recipe

Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Pork Schnitzel recipe

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

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Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain.

Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the dill sauce before serving.

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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making spatzel at home

Simple Spaetzle
4 servings

    1 1/2 cups all-purpose flour
    3 eggs, lightly beaten
    1/4 cup 2% milk
    2 tsp. salt
    6 cups chicken broth
    2 tsp. butter

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring broth to a boil. Pour dough into a colander, cheese grater (shown) or spaetzle maker coated with cooking spray; place over boiling broth.

Homemade spatzel recipe

With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until spaetzle are tender and float. Remove with a slotted spoon; toss with butter.  



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04/17/17

Chef Perry’s Bacon & Four-Cheese Scalloped Potatoes

Bacon Four Cheese Scalloped Potatoes

Here’s a sneak-peek from the upcoming Home Chef Guidebook: “Bacon!” Let’s face it, as comfort foods go, scalloped potatoes are pretty hard to beat, and this version is completely over the top!

Creamy, cheesy goodness with a umami blast of bacon…these potatoes are my happy place!

~ Chef Perry

Bacon & Four-Cheese Scalloped Potatoes

  • 2 pounds yellow potatoes, unpeeled and sliced 1/4 inch thick
  • 1 small sweet onion, minced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons unsalted butter, cut into pieces, plus more for brushing
  • 1/4 cup sweet cream butter (for cheese sauce)
  • 1/4 cup AP Flour
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded asiago cheese
  • 1/2 cup shredded raclette or comte cheese
  • Kosher salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 oz Thick bacon lardons, fried crisp and drained
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup grated Parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large baking dish with butter. Combine the mozzarella, asiago and raclette in a bowl (but NOT the Parmesan).

Cut bacon into lardons.

Bacon Lardons

Fry until crisp, drain on paper towels, and set aside.

Fried Bacon Lardons

For the Roux: In 2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper (this is a roux). Cook the roux, stirring constantly, until smooth and golden brown; remove from heat. Stir in milk a little at a time, repeat with heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

You now have a Béchamel, one of the 5 French “Mother Sauces” and the backbone of cheese sauces.

Remove the white sauce from the heat and stir in the cheese blend, 1/2 a cup at a time, until smooth. Keep warm.

Sliced Yellow Potatoes

Slice the potatoes skin on (optional). I like mine a little thicker, but you can slice them thinner than this, according to your preference. Blanch the potato slices in simmering, salted, water until just starting to soften. Shock in cold water to stop cooking.

Sliced potatoes in dish

To the baking dish, add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the bacon lardons, half of the cheese sauce, and pepper to taste. Arrange the remaining potatoes and bacon on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the remaining bacon, then cheese sauce over the potatoes, then add the nutmeg. Dot the potatoes with the remaining cut-up butter.

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 Sprinkle the potatoes with the Parmesan.

Bacon Four Cheese Scalloped Potatoes

Bake until golden, about 25 minutes. Let rest 10 minutes before serving.

04/12/17
Best Ham Leftovers Recipes

My 5 Favorite Leftover Ham Recipes

Best Ham Leftovers Recipes

So, yesterday we took a look at my favorite ham recipe, Peach-Ginger Smoked Holiday Ham, now let’s take a look at what to do with all of these delicious piggy leftovers…you will have leftover’s right?

Leftover ham recipesNot buying twice as much ham as you need for the holiday meal…total rookie mistake.

Sure, you could do three or four reheats of Thanksgiving dinner (I do this at least once for lunch) but don’t pass up the chance to add some of these great dishes into the menu plan for the week following the holidays…

My 5 Favorite Ham Recipes

leftover ham and bean soup recipeHam and bean soup – Use the ham bone and some leftover ham to make a hearty soup. I like to add a 15 Bean Soup Mix. Soak the beans overnight, so that they’re ready to use the next day. Saute a large diced yellow onion, a diced red bell pepper, and – if you like a little spice – a diced jalapeno.

Simmer until done, uncovered, adding water as needed. Serve with lots of soft, warm bread.

leftover ham brekfast bagel recipeHam and eggs – I love breakfast for dinner! Grill the ham lightly in butter, and pair with some toast or a toasted everything bagel and a little Gruyere cheese, and you’ve got a quick, and awesome dinner.

Fancy it up by making a Denver omelet!

 

leftover ham cobb salad

Cobb salad – Diced ham (as well as any other meats and cheeses you might have lying around Romaine and iceberg lettuce, red onion, olives, avocados, chopped bacon…you name it! Oh, and just one guy’s opinion, but it ain’t Cobb salad without some of those little mini corn things!

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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Homemade Hawaiian pizza – dice the ham, and follow this Basic Pizza Dough recipe – Fresh pineapple is a bit more work, but totally worth it! Top the dough with a little tomato paste, some shredded Italian blend cheese and pop into a pre-heated 450 oven for 10-15 minutes. Or, grab a pizza stone and follow our recipe and made some next-level grilled pizza!

Fried potatoes and ham – Hash, as we call it down south, is a big favorite at our house. I like to mix the fried potatoes with onions, mushrooms, and pieces of ham, but you can serve the ham on the side, too. Sprinkle with a little cheddar cheese and top with a dollop of sour cream. You can use something healthier than bacon grease to fry the potatoes…but it won’t be as good.

I know, I said 5…but I can’t leave out my favorite…

Ham sandwiches – This old standby is great for lunch. Ham, cheddar, bread, and butter…simple and perfect! Fancy it up by adding a little sweet-hot mustard in sliced Italian bread, swapping the cheddar for Gruyere, and grilling it until golden brown on both sides. Bene!

So, what’s YOUR favorite “Holiday leftover recipe?”

 

 

04/11/17
Traeger Peach Ginger Ham

Traeger Peach-Ginger Smoked Holiday Ham

Traeger Peach Ginger Ham

I love just about any combination of spicy and sweet, and this peach-ginger glazed ham recipe is no exception.

My wife has informed me that this is the only ham recipe I am to use for Easter, from now on! :)

Chef Perry
www.joinmykitchen.com

Smoked Holiday Ham with Peach-Ginger Glaze

1 (10 pound) fully-cooked, sliced, bone-in ham
2 cups peach preserves
2 Tbs Dijon mustard
2 Tbs soy sauce
3/4 cup packed brown sugar
1/4 cup apple cider vinegar
2 tsp. fresh ginger root. minced
1/2 cup apple juice

Unwrap the ham and place it, cut-side down, on a flat roasting rack.

When you’re ready to cook, turn Traeger to the “Smoke” setting, with the lid open, for 5 minutes or until the fire is established.

Preheat to 300F (lid closed).

Smoking a ham in Traeger


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Place the ham (on the roasting rack) on the Traeger grill grate and smoke for 1 hour.

While the ham is smoking, mix together the mustard, brown sugar, cider vinegar, soy sauce, apple juice and peach preserves in a saucepan over medium heat. Bring to a low boil and then stir in the ginger.

Reduce heat, and simmer until the sauce has thickened, 25 to 30 minutes. Set aside and keep warm.

Place the ham, rack and all, on a foil lined baking sheet, and return to Traeger.

Glazed ham on Traeger recipe

Baste ham with the peach glaze. Continue basting every 30 minutes until the ham is richly glazed and the internal temperature has reached 140 degrees, 1-1/2 hours more.

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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30-45 minutes before the ham is done, turn the heat up to 400, to “set” the glaze.

Remove ham from smoker and bring it (on the rack & pan) inside. Carefully turn the ham on it’s side, allowing the sliced to fan, and brush liberally with the remaining glaze.

Tent loosely in foil, and let the ham rest for 15 minutes before carving.

 

04/10/17

An elegant (and easier) Easter Dinner!

Easter leg of lamb dinner


 

Easter dinner should feel like a special occasion, one might even say a holiday!

So why should you have to spend hours and hours slaving away in the kitchen, while the rest of your friend’s and family are hangin’ out?

Wouldn’t it be nice if you could start cooking a little on Thursday, and spread the work out over the next three days?

Well…you can!


 
The Menu: Reverse Seared Garlic and Rosemary Leg of Lamb Potato, Leek, and Asparagus Gratin Strawberry Spinach Salad Petits Pots de Crème au Chocolat

This SimplySmartDinnerPlans special menu features a succulent roast leg of lamb with a simple, savory, and delicious pan-reduction sauce, a decadent gratin that bakes alongside the lamb, and a bright and beautiful spinach and strawberry salad.

 A sumptuous (and fun to say) Pots de Crème au Chocolat finishes off a meal that sure to impress, while still allowing you to spend more time with the ones you love. Just remember, these ingredients (see list below) were not included in your weekly shopping list, so you’ll need to swap out a meal if you want to do this.

Okay, here’s the plan…(all recipes, below…) Garlic and Rosemary Leg of Lamb (Prep on Sunday, Cook on Sunday) The leg of lamb takes just over two hours to cook but doesn’t require much attention during that time. Put it in the oven in the afternoon, and you’ll be free to go about other tasks until you take it out and make the sauce just before dinner. Potato, Leek, and Asparagus Gratin (Prep on Saturday, Cook on Sunday) The gratin can be assembled up to one day ahead. Cover and chill it, then take it out of the fridge when you put the lamb in the oven (so it can stand at room temperature for one hour). When the lamb has roasted for one hour and it’s time to uncover it, place the gratin in the oven alongside the roasting pan so both dishes can cook at the same time. 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.

Strawberry Spinach Salad (Prep on Thursday, Assemble on Sunday) The base for the vinaigrette—the vinegar, sugar, and oil—can be mixed together up to three days ahead. Chill it, covered, then let it stand at room temperature for about 15 minutes before tossing it with the salad.

Petits Pots de Crème au Chocolat (Cook on Friday) Before our present obsession with chocolate mousse, lovers of French cooking were filling individual porcelain pots with intensely rich, dense chocolate custard.

Oh, and if you’re looking for simply (and simple) stupendous make-ahead breakfast/brunch for Easter morning, check out Nana’s Chili Egg Puff!

SUNDAY SCHEDULE (We always serve around 4pm, adjust this schedule to your own liking.)

12:30pm Rub lamb and leave on counter to come to temp 1:30pm Lamb in oven 2:30pm Potato Gratin in oven 3:30pm Lamb out of oven to rest, make pan sauce 3:40: Assemble toss, and chill salad 3:55pm Slice lamb and plate 4:00pm Serve

RECIPES

Reverse grilled leg of lamb Easter

Reverse Seared Garlic and Rosemary Leg of Lamb Serves up to 12, with leftovers. 1 leg of lamb, bone in (about 6 pounds) 1/4 cup fresh lemon juice 8 cloves garlic, minced 3 tablespoons chopped fresh rosemary leaves 1 tablespoon salt 2 teaspoons coarsely ground black pepper Sauce: 1/3 cup chopped fresh rosemary 1/3 cup chopped fresh chives 1/3 cup chopped fresh parsley 2 cups diced onions 2 cups chicken stock 1 cup red wine

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.)

If possible, pull from the heat at around 140F, and finish on the grill over hot coals (toss a few springs of rosemary on the fire, for an extra punch.)

Remove lamb from pan, or grill,  and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond (that’s a fancy chef word for those yummy brown bits that stick to the bottom of your roasting/frying pan). Reduce over high heat until sauce consistency. Strain before serving, if desired.

Slice lamb and serve with sauce drizzled over the top.

Serve with warmed soft rolls (I like potato rolls) and plenty of sweet cream butter.

Potato, Leek, and Asparagus Gratin Potato, Leek, and Asparagus Gratin 4 Servings 1 pound Yukon Gold or russet potatoes, sliced very thinly 1 leek, white parts only, well-washed and cut into thin rings 1/2 pound asparagus spears, tough ends snapped off, cut into 2-inch pieces 1 1/2 cups cream salt and freshly-ground black pepper, to taste pinch freshly-grated nutmeg 1 cloves garlic, finely minced 1/2 cup grated good-quality Gruyere cheese

Preheat oven to 400F. In a large heavy-bottomed saucepan, place the potato slices, leek rings, and asparagus pieces. Add the cream, salt, pepper, nutmeg, and garlic. Cook, stirring occasionally and very gently with a rubber spatula so the potato slices don‘t fall apart, over medium-high heat until the cream boils.

Pour mixture into a 2-quart baking dish. Wrap tightly in foil and refrigerate until ready to cook. (at 400F)

Removed foil, Sprinkle with the grated cheese. Bake in preheated oven around 40 minutes until top is bubbly and golden, and potatoes are tender when pierced with a knife. Remove from oven and let sit for about 15 minutes. The dish will thicken slightly as it cools.

 Strawberry Spinach Salad Strawberry Spinach Salad 4 Servings 2 tablespoons sesame seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon minced onion 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces 1 quart strawberries – cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered In a medium bowl, whisk together the sesame seeds, sugar, olive oil, vinegar, and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Pots de Creme Petits Pots de Crème au Chocolat 4 Servings

Although this marvelous dessert looks very sophisticated, there is no great secret to success. Just start with the right kind of small, heatproof cups and a good-quality French, Swiss or Belgian bittersweet chocolate.

Mix the ingredients following the recipe instructions precisely, then strain the mixture to rid it of any lumps. Baking the filled pots in a water bath provides the gentle, moist heat the custard needs to thicken properly.

1 cup heavy cream 2 oz. bittersweet chocolate, chopped into small pieces 3 egg yolks 2 Tbs. sugar 1 to 2 tsp. vanilla extract

Preheat an oven to 325°F. Have a pot of boiling water ready.

In a saucepan over medium heat, warm the cream until small bubbles appear around the edges of the pan. Remove from the heat and stir in the chocolate until melted and well blended. Let cool slightly.

In a bowl, combine the egg yolks and sugar. Using a whisk, beat until pale yellow and thick enough to fall from the whisk in a lazy ribbon, about 5 minutes.

Slowly stir in the warm chocolate cream and add the vanilla extract, to taste.

Place six 1/4-cup pot de crème pots with lids or ramekins in a baking pan. Pour the chocolate mixture through a fine-mesh sieve into the pots or ramekins, dividing it evenly. Pour boiling water into the baking pan to a depth of 1 inch. Cover the pots with their lids or the ramekins with a single sheet of aluminum foil. Bake until the custards are just set at the edges, 15 to 20 minutes. They should still tremble slightly.

Remove the baking pan from the oven. Place the pots or ramekins on a wire rack, remove the lids or aluminum foil and let cool at room temperature. When cool, cover again and refrigerate for at least 4 hours or up to 2 days before serving.

SHOPPING Meat 1 leg of lamb, bone in (about 6 pounds) Produce 1/4 cup fresh lemon juice 8 cloves garlic, minced 1 cloves garlic, finely minced 3 tablespoons chopped fresh rosemary leaves 1/3 cup chopped fresh rosemary 1/3 cup chopped fresh chives 1/3 cup chopped fresh parsley 2 cups diced onions 1 pounds Yukon Gold or russet potatoes, sliced very thinly 1 leek, white parts only, well-washed and cut into thin rings 1/2 pound asparagus spears, tough ends snapped off, cut into 2-inch pieces 1 tablespoon minced onion 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces 1 quart strawberries – cleaned, hulled and sliced Seasonings/Baking 2 Tbs. sugar 1 to 2 tsp. vanilla extract 1 tablespoon salt 2 teaspoons coarsely ground black pepper salt and freshly-ground black pepper, to taste pinch freshly-grated nutmeg 2 oz. bittersweet chocolate, chopped into small pieces 2 tablespoons sesame seeds 1/2 cup white sugar 1/4 cup almonds, blanched and slivered Canned/Boxed/Bottled/Other 2 cups chicken stock 1 cup red wine 1/2 cup olive oil 1/4 cup balsamic vinegar Dairy 2 1/2 cups cream 1/2 cup grated good-quality Gruyere cheese 1/4 lb sweet cream butter, softened Other 3 egg yolks 8-12 potato rolls Easter Wine and Beef Pairings Beverage pairings: A subtle Merlot or a firm, acidic Sauvignon Blanc would be nice wine options with this menu. For beer, look towards an American pale ale. Enough hops to cut through the fat without overpowering, and the fruitiness will go well with the gaminess of the lamb. A Belgian pale would bring more sweetness, and spicyness from the yeast and hop.

Personally, I like a thick, inky porter, with just about any red meat…but that’s just me.

04/9/17

Chef Perry’s Favorite Leftover Easter Egg Recipes

leftover easter egg recipes

Okay, Easter is coming to an end and, if your house is anything like mine, you have some happy egg-dying junkies, and a whole heap of hard boiled eggs.

So, what to do with all those eggs?

Sure, you can eat a few, straight-up, with a salt shaker; take a couple outside and play with your new driver, and maybe feed a few to the dog (However, I REALLY don’t recommend this…)

OR…you can use them to make some delicious lunches and snacks this week.

Here are three of my personal favorite recipes for that pile ‘o eggs…

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Egg Salad BLT Pitas

4 Sandwiches

I’m a big egg-salad fan, but the traditional white bread presentation is both bland, and a little too messy for me. I like keeping my gooey egg and mayo mixture self contained (and off my shirt), so I use whole-wheat pita pockets.

1/4 cup olive-oil mayonnaise
3 tablespoons chopped shallot
2 stalks crisp celery, diced
3 tablespoons Mexican crema (sour cream)
2 teaspoons deli-style mustard
dash or two of hot sauce (optional)
1/2 teaspoon freshly ground black pepper
8 hard-cooked large eggs
4 large whole-wheat pita pocket halves, warmed
4 center-cut bacon slices, cooked and coarsley chopped
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves, whole or shredded

Combine first 7 ingredients in a medium bowl, stirring well.

Coarsely chop the eggs, and add them to the mayonnaise mixture; stir gently to combine.

Arrange warm pita pockets on your work surface. Spread 1/2 cup of the egg mix inside each, then divvy up the bacon pieces, tomato slices (two each), and lettuce between them.

Serve immediately.

Of course, as go-to hard-boiled egg recipes go, good old fashioned deviled eggs are pretty freakin’ awesome….

151_deviled_eggs_p27My Mama’s Deviled Eggs

As I’ve mentioned before, Mama wasn’t a big fan of cooking, but the few dishes she made, she did very well. One of these was her Deviled Eggs, usually reserved for church pot-licks, and “covered dish” parties.

Oh, how I loved them.

Click here for the recipe.

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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Cigar del pinar with Yellow Sriracha Sauce

Lastly, here’s an awesome appetizer to keep the zombie hordes away from your grill (or kitchen) at the next cook-out. I’ve made this recipe a couple of times last year, first for a big foodie dinner, and – because it was so good – again for an appetizer for our hautemealz  Easter feast.

Eggs, ground meat, olives, onions, all rolled in a wonton wrapper and fried.

Cuban egg-rolls, baby…how could that not be amazing?

Click here for the recipe.

How about you? Any good old-fashioned, or new and hip, hardboiled egg recipes you’d care to share?  Always looking something fun and tasty…if only to keep them away from this dang dog!

Enjoy!

Chef Perry

 

04/8/17

Steak Tips with Mushroom Pan Sauce

Steak Tips with Mushrooms

Beef steak cubes browned with garlic, and served in a mushroom sour-cream pan sauce. This dish is amazing over buttered noodles, or white rice.

Steak Tips with Mushroom Pan Sauce

2 Tbs olive oil
4 Tbs butter, divided
3 cloves garlic, minced
1 1/2 pounds NY Strip, or Ribeye
16 oz fresh white mushrooms, halved
salt to taste
freshly ground pepper, to taste
1/2 cup white wine
1 Tbs Worcestershire sauce
1 Tbs red wine vinegar
1/2 cup sour-cream

Mise en Place
Cube the beef, season with salt and pepper. Halve mushrooms. Mince garlic. Combine wine, Worcestershire, and vinegar.

Directions
In a large skillet over medium/high heat, heat the olive oil and 1/2 of the butter, and brown beef cubes on 2 sides, with the garlic. Remove beef and garlic and set aside (keep warm.)

browning steak tips

Deglaze the pan with wine mixture, scraping the bottom of the pan. Reduce liquid by half, and then add the mushrooms. Cook until the mushrooms are cooked through, but still firm.

sauteing mushrooms

Remove the pan from heat and whisk in sour cream. When smooth, whisk in the remaining butter.

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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Add steak tips (along with any juices), to the pan, and stir to coat.

Taste for seasonings and adjust as needed.

Serve over buttered egg noodles, or white rice.

Steak Tips with Mushroom Pan Sauce

04/7/17

Chicken Georgia with Garlic Mashed Cauliflower

 

DSC_6843

This is one of my favorite comfort-food dishes.  Creamy, umami, and enough veggies to keep the guilt away. I’m not, typically, a big fan of boneless, skinless, chicken breasts…but this is the kind of recipe that’s the exception to the rule!

Enjoy,

Chef Perry

Chicken Georgia with Garlic Mashed Cauliflower & Green Salad

Chicken Georgia (4a)
Active Time: 5 min.                                                   Total Time: 35 min.


  • 4 chicken breasts, skinless, boneless
  • 4 tsp. butter
  • 1 cup mushrooms, sliced
  • 2 pinch ea. salt & black pepper
  • 2 tbsp. minced shallots
  • 4 tsp. flour
  • 2 oz. grated mozzarella cheese
  • 1 pre-bagged salad

Toss the salad with dressing, and set aside.

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon.

Dust chicken with flour and add to the pan. Cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Return the veggie mixture to the pan with drippings, add a teaspoon or two of hot water, and whisk to create your pan sauce.

Let stand 5 minutes before serving or just until the cheese has melted, top with mushroom sauce.

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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Garlic Mashed Cauliflower (4b)
Active Time: 15 min.                                                     Total Time: 21 min.


  • 1 medium head cauliflower
  • 3 tsp. cream cheese, softened
  • 6 tsp. grated Parmesan cheese
  • 1/2 tsp. minced garlic
  • 2 dash ea. salt & black pepper
  • 3 tsp. butter

Clean and cut cauliflower into small pieces.

Place rinsed cauliflower in a microwave-safe bowl. No additional water is needed! Cover the bowl with microwave safe plastic wrap, leaving one corner open to vent. Microwave on high for four minutes.

In a food processor (or with a good old fashioned potato masher), puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, and pepper until almost smooth.

Serve hot with pats of butter (opt.)

_ _ _ _ _ _ _ _ _ _ _

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Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor…

Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.

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04/5/17

Easy Oven Pulled Pork: Good to Great in 4 Steps

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I’m going to un-rein my ego for just a moment to say…I make great pulled pork.

In fact, I make amazing pulled pork, and it’s always hugely popular at our cook-outs (not as popular as Chef Chris’ smoked brisket, but let’s not get into THAT, right now…)

That said, I cringe every time see these recipes for “Amazing Pulled Pork in the Crock-pot!”…um, I don’t think so.

Not to diss anyone’s favorite recipe, ’cause I’m sure it’s good, but I don’t understand the whole crock-pot thing. You’re not roasting, you’re steaming, and steaming won’t create that awesome brown bark that’s so loaded with the flavor that makes pulled pork so amazing!

There’s also some technical differences in the cooking temp and times involved that effect how the collagen in the meat becomes gelatine, and creates a completely different texture in the finished product…but I won’t get all Alton Brown on you in this post.

I think you can get GOOD pulled pork from a slow cooker, but I’ve tried many, many of these recipes, and honestly? I have a sneaking suspicion that anyone who thinks they’re “amazing”…has never had amazing pulled pork.

That’s 20 years of doing old-fashioned pit-smoked bbq, talking!

(…and, no…what I’m talking about here isn’t as good as that, but I’ll swear on my favorite sauce recipe that it’s the next best thing!)

The crazy part it, it’s just not that much harder to make it this way… but the end result is so much better!

Amazing Pulled Pork in the Oven!
Perfect oven pulled pork(Above: your perfect pork shoulders, about 8 hours in.)

Here it is, so easy…

  1. Coat 1 boneless pork shoulder heavily in rub, and refrigerate overnight.
  2. Mix 1 cup each hot water, apple juice, and cider vinegar, with 1/4 cup mesquite liquid smoke, and pour into the pan with the shoulder.
  3. Roast, uncovered, fat side up, in a 225 oven for 14 hours (overnight works great). Remove from oven and allow to rest 30-45 minutes.
  4. Drain off the juices, shred the meat (two forks work great) and mix back in the broth. Let rest another 15 minutes, and serve.

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Again, I hope I’m not offending anyone, but if it doesn’t have bark, it isn’t pulled pork.

If you disagree, try this recipe and then tell me so!

– Chef Perry

PS – Lookin’ for an awesome pork dry rub? Check out the one we use on our Perfect Oven Pork Ribs…just as tasty on pork shoulder, believe me…I know! :)




04/1/17

It is done

The Home Chef Book

CLICK HERE TO READ MORE

IT’S DONE.

How do you write a book on how to save the world?

When I started this project, over two years ago, I had no idea how all-encompassing it would become. Unlike my blog, or the “Caja” cookbooks, which practically write themselves, this was more than just how-to’s and recipes (though, rest assured, there are plenty of those), this manuscript included deep, wide, unpredictable rivers of philosophy and conviction, unexplored dark chasms of learned opinion, personal bias, and (often cynical) worldview, as well.

It was easy to get lost. The sheer volume of hubris, alone, required to assume such a goal is exhausting.

Every idea, it seemed, birthed two more, and each of those two more again, growing exponentially into a fertile rabbit-warren of thoughts, questions, arguments, and hundreds of hours of research, fact-checking, testing, photography, formatting, and more than a dozen re-writes (In fact, I ditched the whole damn thing, twice, as just being too much of an information dump.)

The toll on myself and my family was much higher than I could have expected in the beginning, but it would have been impossible without their amazing patience, support, and occasional kick in the ass.

But here we are. Today, the book releases, it is done…

Consummatum est.

So, how do you write a book on how to save the world?

As someone once said, it’s a bit like watching hippos have sex. Scary in places, hilarious in others, a little awkward, and once it gets going, you want to stay out of its way.

Most of all…you’ll know when it’s done.

It’s done.

Enjoy…

~Chef P