07/15/16
Garlic Parmesan Baked Chicken Wings

Garlic-Parmesan Baked Chicken Wings

Garlic Parmesan Baked Chicken Wings

Chicken wings, baby…do I really need to say more?

Wings are, my second-favorite piece of the bird (sorry, nothin’ beats the Pope’s Nose).

Without the greasy heaviness of a deep-fried wing, things wings go just as well with a nice pilsner or a glass of white wine.

Enjoy!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com

Garlic-Parmesan Baked Chicken Wings
2 tsp spicy Italian seasoning
1 cup fine breadcrumbs
1/2 tsp chili powder
1 tsp sea salt
2 1/2 pounds chicken wings
2 Tbsp melted butter
2 Tbsp minced fresh basil
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1 cup Balsamic Butter (recipe below)
1/2 cup fresh chopped parsley

Garlic Parmesan Baked Chicken Wings

Preheat your oven to 400F. Mix together the breadcrumbs, Italian seasoning, chili powder, the shredded parm, and salt.

Mix together the butter, fresh basil, and garlic. Melt in a pan and keep hot.

Toss chicken wings, 3-4 at a time, with basil butter, then toss with breadcrumb cheese mixture.

Garlic Parmesan Baked Chicken Wings

Lay the chicken wings on a foil-lined baking sheet.

Garlic Parmesan Baked Chicken Wings

Bake the chicken wings for 20-25 minutes.

Garlic Parmesan Baked Chicken Wings

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While the chicken is baking:

In a small sauce pan, melt and mix together the ingredients for your balsamic butter sauce.

Sprinkle with freshly chopped Italian parsley and serve with the balsamic butter sauce for dipping.

Garlic Parmesan Baked Chicken Wings

Balsamic Butter Sauce
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 tablespoons butter, cut into chunks

Combine all in a small saucepan, bring to a simmer whisking constantly, remove from heat nd allow to cool slightly. Taste and adjust ingredients to your liking.

11/3/15
Grilled bacon wrapped dates

Sweet & Savory Bacon Wrapped Dates on the Grill

Grilled bacon wrapped dates

Heyya Peeps!

The holidays are coming up, and, because I love you, I’m gonna share one of my numero-uno, all-time favorite, git ‘er done grilled appetizer…(you can see several more more of my favorites, here.)

I make these fairly often and I’ve had lots of folks warn me in advance that they “weren’t fans of” bleu cheeses, or dates, or both…but I’ve never had a single person, who tried one, not come back for more.

Not one.

There’s something about this recipe that results in a final tidbit that is truly more than the sum of its parts. The three distinct flavors meld to form something completely different..and awesome.

And, c’mon…it’s freakin’ bacon…everything tastes better with bacon, right?

Be warned, we serve these babies up while the pig or brisket is roasting, and they go fast! Plan on 3-4 per guest, minimum.

Sweet & Savory Bacon Wrapped Dates

1 lb thick-sliced bacon, cut in half
1 lb pitted dates (small)
4 ounces Gorgonzola cheese, or your favorite bleu.
32 toothpicks

Slice dates up one side, and open them up. Pinch off a marble-sized piece of cheese, and place it into the center of the date. Kitchen shears work great for this!

Close the halves of the dates, and wrap a half-slice of bacon around the outside, secure with a toothpick.

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.

 

Lay a single sheet of foil over your grill grates, and add the wraps in a single layer. The foil helps reduce a “code: inferno” situation. I usually cut a few slits in the foil, and then cover the wraps with an inverted roasting pan to catch a little smoke flavor (so, drop the lid on your grill).

A small handful of apple-wood chip on the fire a few minutes before you start grillin’ is mighty nice, too.

Grill until bacon starts to crisp, then flip each wrap over. Long-handled tongs are a must.

When the second side is crisped, remove to a platter lined with paper towels, allow to cool slightly, and then get the heck outta the way, ‘cause folks will trample you to get them!

– Perry

If you’re one one those people who won’t grill just because there’s a little monsoon or blizzard activity outside (it’s okay, we still love you)…preheat your oven to 350, place a rack (like a cookie-cooling rack) on a foil-lined cookie sheet, arrange wraps evenly, and roast until bacon looks crispy.

Cool 10-15 minutes before serving. Almost as good.

09/25/15
pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 3 (The Hipster)


pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Here it is, the last of three English Muffin Pizza recipes using the amazing Bays English Muffins I was given at the International Food Blogger’s Conference, last week.

First we looked at my favorite slice of heaven, The Caprese English Muffin Pizza (middle) yesterday we hung loose with the classic Hawaiian (bottom)…

Bays English Muffin Mini Pizzas

Today, let’s look at the undisputed king of cool, a killer mini pie that I have lovingly dubbed…

The Hipster

(You know how the hipster burnt his tongue? He ate the pizza before it was cool.)

Now, I don’t consider my wife to be a hipster in any way, shape, or form, but this is her numero uno English Muffin pizza! It also makes a killer grilled cheese sandwich!

Pear, prosciutto, and Gorgonzola English Muffin Pizza recipe

4 Bays English Muffins, sliced down the center
4 Tbs olive oil
1 Tbs Italian seasoning
Dash of salt and pepper
8 lg. fresh mozzarella medallions, halved
8 thin slices Asian pear
1 cup Gorgonzola cheese, crumbled
1/2 cup sliced prosciutto, chopped
1/2 cup shredded mozzarella
8 tsp. candied walnut crumbles

Preheat your broiler.

Broiling English muffins for mini pizzas

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the muffins cut side up on a foil lined baking sheet.

Combine oil, Italian seasoning, salt & pepper, and whisk. Brush cut side of each muffin with oil mixture, and top (in order) with:

Mozzarella medallions (2 each)
Asian pear slices (1 each)
Equal amounts gorgonzola
Prosciutto
Shredded mozz
Candied walnut crumbles

pear, prosciutto, and Gorgonzola English Muffin pizza recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

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. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

09/24/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 2

Okay, so yesterday we talked about the yummy Bays English Muffins that I was given at last week’s International Food Blogger’s Conference, and we looked at my favorite pizza recipe, The Caprese.

Today, let’s throw on those Aloha shirts and grind on a classic favorite…

Hawaiian English Muffin Pizza Recipe

The Hawaiian

4 English Muffins, sliced down the center
1 cup marinara
2/3 cup shredded mozzarella, plus 4 Tbsp.
1/3 cup shredded medium cheddar
8 Tbsp. diced cooked ham
8 Tbsp. crushed pineapple, drained
Salt & Pepper
Red pepper flake (optional)

Preheat your broiler.

Hawaiian English Muffin Pizza Recipe
Combine cheeses, and set aside 1/3 for topping.

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the toasted muffins cut side up on a foil lined baking sheet.

Broiling English muffins for mini pizzas

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

1 cup shredded mozzarella
Ham
Pineapple
Salt & pepper
Remaining cheese
Red pepper flake (opt)

Hawaiian English Muffin Pizza Recipe

Hawaiian English Muffin Pizza (bottom row)

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.

 

Hawaiian English Muffin Pizza Recipe
Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Tomorrow, the undisputed king of cool…pear, prosciutto, and Gorgonzola…The Hipster.

English muffin pizza with pear, prosciutto, and Gorgonzola

09/23/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – 3 Ways

Bays English Muffin Pizza Recipe

I was given a lovely package of Bays English Muffins at last week’s International Food Blogger’s Conference (consider that my disclaimer, big brother…) and my very first thought was English Muffin Mini Pizzas!

Bays English Muffins

From Bays website:

Since 1933, Bays has consistently delivered on its promise to serve the best English muffins in the world. First sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made Bays English muffins a necessary breakfast staple. Bays English Muffins are sold in the refrigerated dairy cases of major grocery stores. All muffins are made to order, and leave the factory within 24 hours of their baking to be shipped across the country in refrigerated trucks.

Bays English Muffin Pizzas – 3 Ways

Today, let’s look a MY all time favorite pizza, hands down…

Caprese English Muffin Pizza Recipe

The Caprese

Serves 4 with a side salad or 8 heavy appetizers.

Based on the traditional and popular Italian Insalata Caprese (Salad of Capri) Caprese is a simple layering of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. The colors of these three ingredients were combined to resemble the colors of the Italian flag (red, white, and green).

4 English Muffins, sliced down the center
1 cup fresh marinara
8 lg. fresh mozzarella medallions, halved
16 fresh basil leaves, stemmed and torn
16 small cherry tomatoes, halved
1/2 cup shredded mozzarella
Dash of salt

Preheat your broiler.

Toast the Bays English Muffins, on the middle oven rack, under the broiler until lightly browned, flip and repeat to brown bottom. (If you skip this step, you’ll get soggy crust).

Broiling English muffins for mini pizzas

Arrange the muffins cut side up on a foil lined baking sheet.

Bays English muffin Caprese mini pizzas

Caprese English Muffin Pizza (Middle Row)

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

Mozzarella medallion halves (2 each)
Tomato halves (4 each)
Fresh basil
Sprinkle of shredded cheese
Dash of salt

Caprese English Muffin Pizza Recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Coming up…the classic Hawaiian English Muffin pizza, and my own pear, prosciutto, and Gorgonzola “Hipster Pizza!”

Stay tuned!

-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. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

09/16/15

Pho Deviled Eggs (a Le Couteaux Trois recipe)

Pho Deviled Eggs

Photo: Sarah Bjorklund. Used by permission.


One of my new all-time favorite appetizers, and a big hit at last week’s pop-up dinner fundraiser.

Pho-bo Deviled Eggs

Chef Perry Perkins

4 eggs, hard boiled and peeled2 cups strong pho bo (beef) stock, instant* or homemade
1/4 cup Best Foods mayo
1 tsp ground cilantro
1 tsp ground Thai basil
1/2 tsp ground ginger
2 tsp. lime juice
1/2 tsp. each: sea salt & black pepper

Toppings:

1/4 cup Fresh cilantro, chilled and chopped
1/4 cup Fresh Thai basil, chilled and chopped
1/4 cup Fresh mung bean sprouts, chilled
2 tsp. minced jalapeno (optional)

Directions

Boil and peel eggs. Shock in ice water, peel.

Place peeled eggs in a container, cover with Pho stock. Refrigerate 1-3 weeks in the fridge. (The longer, the stronger) I did 3 weeks.

Split eggs and carefully remove the yolks. Set the white (well, brown) halves aside.

Mix all other yolks, mayo, ground cilantro, ground basil, ground ginger, lime juice, salt and pepper in a bowl, and whip with an electric mixer, adding additional mayo (if needed) until the mixture is smooth and creamy.

Toss all topping ingredients together in a chilled bowl.

Spoon or pipe egg mixture into halved whites, top with 1/4 cup of the mixed toppings, and serve.

Number of Servings: 4

*For instant pho bo stock, use 1/2 of the amount of water listed in the pkg. direction. Instant or canned Pho base is available at most Asian groceries.

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.

 

08/4/15

Caprese Cherry Tomato Bites

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I love the combination of tomatoes, mozzarella and basil (a taste from the Italian region of Campania) in these bite-size appetizers. The juicy explosion you get when you pop one into your mouth is the genuine taste of springtime.

This is a new spin on a classic Italian dish, and no one knows how to showcase the tomato like the Italians. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish).

We made hundreds of these little suckers for our friend Dani’s wedding…and the still went fast! :)

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Caprese Tomato Bites
1 pint cherry tomatoes, about 16
2 mozzarella cheese sticks
16 fresh basil leaves, small
Extra virgin olive oil
Sea salt

Scoop out and discard pulp an stem of the cherry tomatoes.

Invert tomatoes onto paper towels to drain.

Slice each mozzarella stick into eight rounds.

Turn tomato halves over; drizzle with oil. Sprinkle with sea salt.

Wrap a leaf of basil around a slice of cheese (like a taco) and insert into a tomato.

Chill and serve.

Makes 16 single servings.

Note: This is the super-simple version, and it’s awesome, as is. If, however, you’d like to take this to the next level, replace the cheese sticks with some fresh mozzarella.

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.

 

 

06/26/15

My favorite Italian “Salad”

Tomato Salami appetizer

This dish is a cool, refreshing combination of some of my very favorite foods… fresh tomatoes with salt, sweet basil right out of my garden, a drizzle of good olive oil, and some lovely pecorino-romano cheese shavings.

And, of course, an amazing salami. My personal favorites are finocchiona or sopressata from my beloved Olympia Provisions in Portland, Oregon.

Here’s what I do:

2 fresh vine-ripened or Roma tomatoes (firm), sliced 1/2 inch.
1 tsp. fine sea salt
2 Tbs. minced fresh sweet basil
1 Tbs. chopped fresh Italian parsley
2 Tbs. Extra Virgin Olive Oil
2 oz Pecorino-Romano, or asiago cheese, shaved.

Laying out the tomato slices in a single layer, assemble ingredients in the order listed, on a chilled platter or plate. Cover with plastic-wrap and let rest and cool for 10-15 minutes. Serve.

This is really three dishes in one. For a light, delicious appetizer, serve on a plate (as above) and allow guests to serve themselves. For an amazing salad, chop the sliced salami into matchsticks, and serve over a bed of arugula and baby spinach with a modest splash of vinaigrette…I like Balsamic, myself.

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.

 

Finally, for a tasty entree, plate up three of four pieces of each item, add some fresh ground black pepper, maybe a few roasted peppers, and enjoy with some freshly pan-toasted garlic bread, like these I made from a couple of leftover ciabatta rolls (recipe below).

Ciabatta garlic toast

Cut rolls in half, along the middle, then separate along the pre-cut line. Each whole roll will make 4 pieces of toast.

Heat 1 Tbs of butter, and 1 tsp. olive oil on a large skillet over medium heat. Once butter has stopped foaming, sprinkle the pan with a little garlic & parsley salt (I like Lowry’s), and toast the rolls, cut side down until crisp and golden.

Enjoy!

Chef Perry


12/9/14

Cheddar-Bacon Hushpuppies

Bacon Cheddar Hushpuppies

For those from the South, hushpuppies are our French fries.

The name “hushpuppies” is often attributed to hunters and fishermen who would fry some basic cornmeal mixture (possibly that they had been coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.

Originally just crunchy cornmeal and flour fritters, variations of this simple recipe abound. My favorite being a meat and cheese version, like these with diced bacon and Cabot Seriously Sharp Cheddar. I mean…cheese and bacon…C’MON!

This recipe makes about 36 hushpuppies, or 12 servings.

Bacon cheddar hushpuppies


Chef Perry’s Bacon-Cheddar Hushpuppies
2 cups cornmeal
1/2 cups self-rising flour
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. Cayenne pepper to taste
3 large eggs, beaten
2 Tbsp. canola oil
2 cups buttermilk
1/2 cup plain Greek yogurt
4 oz. Cabot Seriously Sharp Cheddar Cheese, diced
8 pieces bacon*, fried crisp and diced
1/2 cup shallots, diced
1 Tbsp. black pepper
2 tablespoons sugar
4 cups canola oil (for a 12 inch skillet)

*Next level tip: For outrageous flavor, cook your bacon in your Traeger or smoker instead of frying. See our recipe, here.

Bacon Cheddar Hushpuppies

Heat 4 cups of canola oil in a 12in cast iron skillet, over medium-high heat to 350F)

Bacon Cheddar Hushpuppies

Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl.

Bacon Cheddar Hushpuppies

In a separate bowl, combine and whisk together eggs, oil, buttermilk, and yogurt. Slowly add the dry mixture to the wet mixture, stirring to combine.

Once combined, add in the cheese, cooked diced bacon, diced shallots, black pepper, and sugar. BTW – You don’t have to use the Cabot single-serving cheddar like I did, they just happened to be on hand.

(By the way, if you’re enjoying this article, please subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Use a medium-size spoon, scoop the batter and drop at close range in the heated oil.  If you don’t have a cast iron skillet, a regular frying pan with high sides will work, as will a deep fryer.

Cook for 3-4 minutes per side, or until deep golden brown, and drain on paper towels. Serve hot alongside yoru BBQ or fried fish, with malt vinegar, lemon mayo, or red sauce for dipping (recipe below).

Red Sauce
1/2 cup buttermilk ranch dressing
1/2 teaspoon chili powder
1 teaspoon Franks Redhot Sauce (more to taste)



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12/22/12

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!

These make a fantastic single-serving appetizer, or double them up and serve with your favorite yummy potato style and a salad for a kickin’ dinner.

Next time…pastrami and habanero-jack cheese!

Hawaiian Baked Ham & Cheese Sandwich Recipe



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Big Kahuna Baked Ham & Cheese
12 pack sweet Hawaiian rolls
3/4 lb. honey-baked ham, shaved
3/4 lb. Swiss cheese, thinly sliced
1 stick butter
3 tbsp. sweet hot mustard (or Dijon, if you don’t like the heat)
2 tsp. Worcestershire sauce
3 tsp. toasted sesame seeds
1 small sweet onion, chopped
Olive oil spray

Hawaiian Baked Ham & Cheese Sandwich Recipe

Preheat oven to 350F. Melt the butter and stir in the mustard, Worcestershire sauce, onion and sesame seeds. Simmer for a minute or two.



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Hawaiian Baked Ham & Cheese Sandwich Recipe

Slice the entire pack of rolls in half, horizontally (keeping all the tops and bottoms in one piece).

Hawaiian Baked Ham & Cheese Sandwich Recipe

Spray a 9×13 pan with olive oil spray, place bottom half of rolls in the pan, and spread 1/2 of the onion mixture over the bottoms.

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.

 

Hawaiian Baked Ham & Cheese Sandwich Recipe

Top with the ham (super-cute sous chef optional, but recommended.)

Hawaiian Baked Ham & Cheese Sandwich Recipe

Top the ham with cheese slices.

Hawaiian Baked Ham & Cheese Sandwich Recipe

Put the tops of the rolls back on, and slather (I love that word) with the remaining onion mixture.

Hawaiian Baked Ham & Cheese Sandwich Recipe

Cover with foil and bake for 15-20 minutes, until cheese is melted.

Hawaiian Baked Ham & Cheese Sandwich Recipe

Separate, serve, and enjoy!

-Chef Perry
joinmykitchen.com



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