02/19/18

Important MY KITCHEN Outreach Update!

NotDeadOkay Peeps…there seems to have been a misunderstanding in some corners of the interwebs about the future of the MY KITCHEN Program
 
WE HAVE NOT ENDED THE OUTREACH!!!
 
Don’t send flowers…we’re not dead!
 
Here’s What Happened:
 
Due to financial restrictions, and a (much) lower than expected Q4 giving period, we have taken a TEMPORARY hiatus from active classes.
 
Here’s The Plan:
 
MY KITCHEN OutreachClasses WILL resume as soon as we have sufficient funds to cover at least a six-month period of classes and charitable cooking. It’s just not fair to the kids, parents, or volunteers, to have to notify them week by week, if there will be a class.
 
My goal is to return to the regularly scheduled programming in early Spring of this year, and you can help!
 
As long I have not returned to room-temp, the outreach program will continue! 😉
 
NEVER GIVE UP, NEVER SURRENDER.
 
Please pass it along.
 
Thank you!
 
~Chef Perry
 
PS ~ What we REALLY need is a group of ongoing monthly patrons, in the $10-$100 range, so that we have an accurate idea of what our upcoming budget is, and can plan accordingly. Please contact me for more info!

MY KITCHEN Outreach
Mentoring Youth ~ Fostering Hope
 
 
 
02/18/18

3-Dinner Pork Shoulder, Bacon-Wrapped Pickles, and Custom BBQ Sauces!

Some great recipes this week, over on my Chef Perry blog…check ’em out!

And, be sure to sign up for the SimplySmartDinnerPlans weekly newsletter…exclusive recipes, chef’s tips & tricks, give-aways, and more…

Join in the fun!

~Chef Perry

3 Dinner Pork Roast

3 Dinner Roast Pork Shoulder. Delicious and cheap!

Custom BBQ Sauce
Chef Perry’s Guide to Creating Your Own BBQ Sauce

Bacon Pickle Fries
Bacon Wrapped Pickle Spears

02/13/18

Don’t miss the Valentine’s Day Issue!

Chocolate Covered Strawberries

My Baby’s Chocolate Covered Strawberries!

Newsletter (the Valentine’s issue!) is going out in about an hour!

Some great recipes, videos, and tips in this one! Chocolate covered strawberries (and marshmallows!), beautiful breakfasts, and romantic dinners on the grill!

Don’t miss it, sign up now: http://eepurl.com/4nWG5

~Chef Perry

01/16/18

The New SimplySmartDinnerPlans Cookbook

SimplySmartDinnerPlans Cookbook

100% of pre-sales go to the MY KITCHEN Outreach, to continue and expand our new “After-school” Program, teaching hands-on cooking, shopping, and nutrition skills for kids!

Every single recipe in the Heart Healthy Plan (Classic, and GF coming soon!) beautifully printed and bound in 8.5 x 11 perfect-bound paperback!

600 pages of delicious, healthy, easy-to-prepare dinners at your fingertips!

Take your recipes with you where ever you go, jot down notes and ideas directly in your book, and enjoy the exclusive SimplySmartDesserts chapter, found only in the cookbook!

Pre-order your copy today and get free shipping! (ships February 1, 2018)

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01/13/18

Easy Pork Potstickers ala the MY KITCHEN Kids

As we saw in yesterday’s update video, the kids in Carson had a great time making pork pot-stickers and restaurant-style fried rice, in our first “Advanced Cooking” class, for our MY KITCHEN Program graduates.

The kid’s did an amazing job (their pot-stickers turned out a LOT better than my early attempts, lol) and everyone was excited that they could now make one of thier favorite snacks at home, for a fraction of the cost, and they tasted better!

Here they are, to show YOU how to do it…

Steaming PotstickersEasy Pork Potstickers

Yield 48 potstickers, approximately

Home Chef note: This recipe can be easily halved (the wrappers come in packs of 48, hence the recipe size) and the meat mixture freezes well, for a quick batch later.

  • ¾ Lb. ground pork or other meat                        
  • 1 cup minced cabbage
  • 2 Tbs. minced ginger                        
  • 1 Tbs. minced garlic
  • 6 scallions, or green onions*            
  • 1/4 cup plus 2 Tbs. good soy sauce
  • ¼ cup Gyoza (pot-sticker) dipping sauce
  • 48 pot-sticker (dumpling) wrappers
  • 1 egg, lightly beaten in a bowl                
  • 2 Tbs. peanut oil or vegetable oil      
  • 2 Tbs. toasted sesame oil                        
  • 2 Tbs. rice vinegar (unseasoned)

Pork Mix for Pot-Stickers *the white and green parts separated, both minced

Combine meat, cabbage, ginger, garlic, scallion whites, 2 tablespoons soy sauce, Gyoza sauce, and vinegar in a bowl.

Most recipes have you make a dipping sauce, but put nothing in the meat mixture in the way of seasonings.

Personally, I prefer to add a little “dippin’ sauce” flavor directly to the meat. You can always serve with additional (warmed) dipping sauce, on the side.

Click here to learn more about our non-profit MY KITCHEN Outreach Program, and to get 52 weeks of free dinner plans with shopping lists!

Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference:

 How to make the best Pork Pot-stickers at home

Place a rounded teaspoon of filling in center. (Do not overfill.)

How to make the best Pork Pot-stickers at home recipe

Fold over the wrapper (like a taco)

How to make the best Pork Pot-stickers at home recipe

Seal by crimping the edges together with a fork

How to make the best Pork Pot-stickers at home recipe

Place pot-stickers on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.

How to make the best Pork Pot-stickers at home recipe

To Fry:

Put about 2 tablespoons combined oils in a large nonstick skillet and turn heat to medium-high.

How to make the best Pork Pot-stickers at home

A minute later, add pot-stickers, one at a time; they can touch one another, but should still sit flat in one layer.

Cook about 2 minutes, turning once, until lightly browned and most of the oil has been absorbed.

How to make the best Pork Pot-stickers at home recipe

Add 1/4 cup water per dozen pot-stickers to pan, and cover.

Lower heat to medium, and let simmer about 3 minutes.

How to make the best Pork Pot-stickers at home recipe

Uncover pot-stickers, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.)

Serve hot, with sauce.

Pan Fried Pot-stickers recipe


How to steam the best Pork Pot-stickers at home recipe

If you 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!

To Steam:

 Spray the grates of your steaming basket with oil, cover, and place them over a skillet of simmering water.

Allow 2-3 minutes for the steamer to warm (if using bamboo, less is metal)

Lay pot-stickers on the grate(s), not touching, and cover.

How to steam the best Pork Pot-stickers at home recipe

Allow to steam 6-8 minutes, until translucent.

Remove pot-stickers from basket, and place on a warm serving plate.

Serve hot, with sauce.

Steamed Pot-stickers recipe

Wanna save a little ink?

Print Friendly Recipe

100% of the ad-revenue from this blog goes to support our non-profit outreach program, teaching hands-on cooking, shopping, and nutrition skills for at-risk and special needs kids, and after-school programs like this one…so PLEASE share!

Thank you for helping us help kids!

~Chef Perry
MY KITCHEN Outreach Program
www.fosterhope.net

01/12/18

Our first Advanced Class in Carson, WA

Advanced Cooking Class in Carson WA

Here’s a quick update video of our first “Advanced Class” for the graduates of our 6-Week program in Carson WA.

The kids wanted to learn how to make pot-stickers, and they nailed it!

100% of the ad-revenue from this video goes to support our non-profit outreach program, teaching hands-on cooking, shopping, and nutrition skills for at-risk and special needs kids, and after-school programs like this one…so PLEASE share!

Thanks!

~Chef Perry
MY KITCHEN Outreach Program
www.fosterhope.net

01/9/18

Chef Perry’s Bacon Salmon Chowder

This recipe is an old favorite, my own riff on my Dad’s signature clam chowder, using our fresh Pacific Northwest Salmon.

Bacon Salmon Chowder

BACON SALMON CHOWDER

Ingredients:

STOCK
2 lbs. salmon spine, head, and tail
1 gallon fresh water
1/4 cup fine sea salt
2 Bay leaves
4 cups (total) chopped carrots, shallots, & celery (optional)

CHOWDER
2lbs (2) fresh salmon steaks, cut 4in thick
2 extra-large russet potatoes
1/4 cup sweet cream butter
4 cups chopped carrots, sweet onions, & celery
1lb thick bacon (cooked and chopped)
Fine sea salt
1/4 cup AP flour
2 cups whole milk, warmed
1 Tbs. coarse black pepper, to taste
2 Tbs. Mexican chili powder

TOPPINGS
1 (8oz) bag large Garlic-Butter Croutons
Coarse black pepper, to taste
1/2 cup fresh Italian Parsley, chopped

FOR THE STOCK:

Bring a gallon of water to a low simmer, in a large stock pot. Add about a Tbs. of sea salt, then the salmon head, spine, and tail.

Simmer, uncovered, for 4-6 hours. You can do this in the morning, or even the day before.

(I like to add some carrots, celery, and shallots, if I’m making more stock than I need for this recipe.)

Once the stock has cooked, scoop out the big pieces with a slotted spoon, discard, and then strain the solids. Then do a second straining, through cheesecloth, to get a clean stock.

Once your stock is strained, wipe the pot clean, set in on a back burner over low heat, and return the stock to it. Keep it warm.

FOR THE CHOWDER:

Peel russet potatoes, and slice them into large cubes, set aside in a bowl, covered in cold water.

Melt butter in a large frying pan, and sauté the chopped celery and onions, over medium high heat for about 5 minutes. You just want them with a little caramelization on the outsides, but still crunchy.

Add the cooked, chopped bacon, and stir it in with the veggies. Let this cook a few more minutes, until the bacon has rendered and is heated through. Remove the bacon and veggies from the pan, reserving as much of the butter and bacon drippings as possible.

Once all of the solids are moved from the pan, raise the heat to medium-high. You can add a little oil here, if needed.

Season both sides of the salmon steaks with fine sea salt.

Fry the salmon until it’s nicely browned, then flip and do the same to the other side. The salmon is still basically raw at this point, but it’ll finish cooking in the stock. This browning is what really adds the flavor to your chowder.

While your browning the salmon, it’s a good time to start heating up the stock, on medium heat. Add the potatoes, then bring the stock to a high simmer.

When the salmon has brown on both sides, move it to the stock pot, on top of the potatoes, and reduce the heat to a low simmer.

Add some butter to the frying pan, if needed, to reach about 1/4 cup of fat in the pan.

Add 1/4 of flour to the fat in the frying pan. Mix and keep it moving until your roux becomes golden brown, and starts to smell nutty.

Once your roux in golden (which means the flour has been cooked), it’s time to start adding the salmon stock, a half a cup at a time. At first, your roux is going to sizzle and seize up into a paste. DON’T PANIC! This is what it’s supposed to do.

Keep adding hot stock, and stirring until smooth, then adding more stock, etc., etc., until you reach the consistency of a thin gravy. Somewhere along here, you’ll want to trade in you spoon for a whisk. Keep whisking, until it’s smooth, with a silky looking finish.

Remove the potatoes and salmon from the stock, and add in your thinned roux, whisking until smooth.

Set the stockpot aside, on low heat, UNCOVERED.

Break the salmon steaks into large chunks. You can go smaller, or even shred it, if you prefer, but I like it like this. Set aside.

Add two cups of WARMED whole milk to the broth, and whisk it in.

Next, add in the salmon chunks. Carefully add the cooked potatoes, celery, onions, and bacon into the pot, and stir gently, just enough to combine everything.

After tasting our chowder, add a little more sea salt, if needed.

Add black pepper, to taste, and then the Mexican Chili Powder. (If you can’t find the Mexican kind, regular chili powder works, too.) Stir those lovely seasonings into your chowder!

Allow the chowder to rest for about a half an hour, to let the flavors, and then portion it into bowls for serving.

Add some garlic butter croutons on top, then a sprinkle of coarse black pepper (to taste). Finally add a sprinkle of Italian parsley, to give the dish a little color.

And there you have it! Chef Perry’s soon to be famous (hopefully!) Bacon Salmon Chowder.

Guaranteed to warm all the down to those frozen toes!

Serve immediately.

For more delicious, simple, and (mostly) healthy Home Chef recipes, tips, and kitchen tricks, pick up my latest “next level” cookbook, “BACON!: A Home Chef’s Guide” at www.perryperkinsbooks.com

And be sure to subscribe to my YouTube channel, so you don’t miss a dish!

Let’s Cook!

~Chef Perry

01/6/18

SimplySmartDinnerPlans page is back up!

Free weekly dinner plans and shopping lists

SimplySmartDinnerPlansThe new dinner plans page is (finally) up and running again!

I’ve made a few changes in the update…no more passwords, no more “one plan a week.”

All 52 weeks of free, healthy, easy-to-prepare, “real food” dinner plans, with itemized weekly shopping lists.

Classic, Heart Healthy, or Gluten-Free Plans!

The whole year, available to everyone, all the time…

Check it out at SimplySmartDinnerPlans

Be sure to sign up for the Newsletter, too!

Enjoy!

~Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com

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12/14/17

A Favorite from the New Book: Maple Bacon Roasted Carrots

Bacon Maple Roasted Carrots

It may be a cliche that everything tastes better with bacon, but sometimes things are a cliche for a reason…and this is certainly one of those times!

Crispy, salty bacon wrapped around savory roasted carrots glazed in sweet maple syrup… that’s about as perfect as a side dish gets!

Maple Bacon Roasted Carrots

2 pounds carrots, peeled (I like a multicolor mix of red, purple, yellow, & orange 7-8”)
1 lb. bacon, thin-cut
¼ cup real maple syrup

Peel the carrots, and brush on all side with maple syrup (this helps keep the bacon in place.)

Wrap each carrot in a slice of bacon.

Arrange the carrots on a wire rack, on a foil wrapped baking sheet, and roast in a preheated 400F. oven.

Cook until the bacon is crispy and the carrots are tender, about 20-30 minutes, brushing with maple syrup halfway through.

Serve immediately.


Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON.

amazon

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