04/29/17

Next Level Ingredients: Butter Poached Garlic Cloves

Garlic Poached in Butter

Today we’re going to look at two of my all time favorite ingredients, garlic…and butter! And I’m going to show you one of those little restaurant kitchen secrets that can elevate a great dish into the range of freakin’ amazing.

Slow poaching in butter brings out all the sweetness of the garlic, without any bitterness. Creating  silky smooth, buttery soft garlic cloves, and a rich, deeply infused roasted garlic butter.

To make your Butter Poached Garlic, you’ll need:

1 cube Sweet Cream Butter (for some reason “sweet” means it has salt added…go figure)
10-12 fresh whole garlic cloves, peeled
1/4 tsp. fine sea salt

Cooking time: 1 hour on Medium Low

Here’s how I do it…

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.

04/8/17

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.

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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

03/25/15

3-2-1 Baby Back Ribs on the Traeger (Video)

Today I’m going to show you how to make perfect baby back ribs in the Traeger, using the 3-2-1 method.


There you have it…perfect baby back pork ribs, as easy as 3-2-1

RECIPES:

3-2-1 Ribs
3 racks baby back pork ribs (about 7 1/2 pounds total)
1/2 cup yellow mustard
1/3 cup apple juice
1/3 cup apple cider vinegar
2 Tbs Worcestershire sauce
2/3 cup “Burnin’ Love BBQ Rub (see link below for recipe)
1 cup packed dark brown sugar
2/3 cup honey
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.

 

Chef Perry’s Dirty Little Secret Sauce (see link below for recipe)

“Burnin’ Love” Dry Rub & Dirty Little Secret Sauce

Thank you for watching my video. Please feel free to like and share it!

Enjoy your ribs!

-Chef Perry

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