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.

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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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04/11/17
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.

04/7/17

Chicken Georgia with Garlic Mashed Cauliflower

 

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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.

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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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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.

The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

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.

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.

 

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! :)




03/16/17

Chef Perry’s Perfect Pot-Roast

Perfect Pot Roast

I’m all about the comfort food and, let’s face it…it doesn’t get much more comforting that a rich, beefy, unctuous beef pot roast.

Now, you can train a monkey to flop a hunk of cow in a crockpot and douse with with French onion soup mix, but for a next-level roast, prepared with a refined French-style layering of flavors you need to do a little more work, a little more attention to detail…a little more love.

Little things like using two steaks instead of a single, thicker roast, allow a better marriage of beef and veggie flavors. Roasting your mushrooms, and sauteing the shallots and garlic allow them to maintain their own distinct flavors, a little acid cuts the rich fattiness of the meat, and cooking your ingredients at varying times allows for a consistent texture, nothing too tough and nothing too mushy. Perfection isn’t easy, but it’s so, so worth it.

And, let’s face it…a cow died for your dinner, you owe him that.

Here’s what I’m talking about…

Chef P’s Pot Roast

1 teaspoon olive oil
2 tsp bacon drippings
2 boneless chuck roast steaks, trimmed (3-pounds total)
2 Tbsp coarse sea salt
2 Tbsp freshly ground black pepper
2 Tbsp porcini mushroom powder
2 cups coarsely chopped shallots
8 garlic cloves
3 cup beef stock
1 bay leaf
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
2 cups peeled baby carrots
12 oz white mushrooms, halved and roasted
2 pounds russet potatoes, unpeeled and cut in half
1/4 cup soft butter + 1/4 cup flour
Sea salt to taste
Fresh cilantro, coarsely chopped

Roast your mushrooms and set aside.

Heat olive oil and bacon drippings in a large cast iron skillet over medium-high heat. Sprinkle steaks with salt, pepper, and porcini powder, dredge in flour.

Perfect Pot Roast recipe
Add shallots and garlic cloves to the skillet; sauté 8 minutes or well browned and crusted, remove solids, and set aside. Add steaks to pan; cook 5 minutes, turning to brown on both sides. Remove meat from pan.

Perfect Pot Roast 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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Return one browned steak to slow cooker. Layer onions and garlic, then cut potatoes over the top. Dust with more mushroom powder, and top with second steak.

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Add beef broth, vinegar, Worcestershire, and bay leaf to pan; bring to a simmer. Cover slow cooker and cook on low for 6 hours.

Perfect Pot Roast recipe
Carefully remove potatoes and set aside. Add the carrots and roasted mushrooms. Cover and cook 2 more hours. Remove bay leaf from cooker, discard.

Defatting beef stock
Pour off juice and defat, heat the resulting broth in a medium saucepan to simmer. Combine flour and butter to make a smooth paste.

Thickening with butter and flour

Whisk the mixture vigorously into the simmering broth until thickened. Taste for seasonings, adding salt and pepper, vinegar or Worcestershire sauce as desired.

adding butter to stock

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Shred meat with 2 forks, return to slow-cooker along with broth and all veggies. Stir and allow to warm through. Garnish with cilantro leaves, sprinkle with coarse black pepper, smoked paprika, and serve with hot dinner rolls.

BTW, like most roasted meals, this dish impoves with age. It’s better the next day, it’s divine on day three.

Perfect Pot Roast

01/11/17

Skillet Seared Rib Steak Dinner

Skillet seared rib steaks with spinach

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib-eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.

The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.

rib steaks

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

First and of foremost importance to searing the perfect skillet steak is the skillet.

You need a large, well-seasoned, cast iron skillet (12-16 inch, a similar sized dutch oven will work in a pinch). If you don’t have a cast iron skillet, go buy one. If you’re not willing to buy one, stop reading now, you can’t make this recipe.


Perfect Skillet-Seared Rib Steak

Perfect Skillet-Seared Rib Steak Dinner
2 bone-in rib steaks, at least 1 1/2-inches thick, about 1 pound each
Kosher salt
Freshly ground black pepper
2 tablespoons grape-seed oil
1/2 cup butter
8-10 cloves of whole peeled garlic
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry Sherry

Pre-heat oven to 300F.


Perfect Skillet-Seared Rib Steak

Pat steaks dry with paper towels. Allow to rest at room temperature for at least 40 minutes and up to 2 hours.

Heat oil in a large cast iron skillet over high heat until heavily smoking. Season steaks liberally with salt and pepper, add steaks, onions, and garlic to the skillet and cook for 3-5 minutes per side, flipping just once.

Perfect Skillet-Seared Rib Steak

Remove steaks to a pre-warmed baking dish and place in preheated oven. Leave onions and garlic in the skillet, add parsley.

Reduce the heat under the pan to medium, and let cool slightly (add a little more oil if necessary).

Sauteing garlic and onion

Add sherry and butter and saute, stirring and scarping up any browned bits left from the meat, simmer until liquid is reduced by half. Replace steaks to the skillet and flip to coat evenly.

Sauteing garlic and onion

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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Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)

Cook to an internal temp of 130F. Remove steaks from oven and spoon with pan sauce. Tent loosely with foil. Allow to rest for at least 5 minutes before serving.

Seared rib steak

Meanwhile, cook spinach in skillet (see below.)

Baked sweet potatoes with chili butter

Baked Chili Sweet Potatoes
(Cook before the steaks, finish right before serving)

4 medium swet potatoes
2 tsp. Mexican chili powder
4 Tbs. butter
Salt & pepper to taste

Baked sweet potatoes

Cook
Preheat oven to 400°F.

With a sharp knife, slash sweet potato skin 4-5 times.

Place in pre-heated oven and bake until tender, 45 minutes to 1 hour.

Baked sweet potatoes

Finish
Slice each potato open, lengthwise, and squeeze gently from the ends to create a pocket.

Using a fork, fluff and mix up the internal part of the potatoes with salt & pepper.

Baked sweet potatoes with chili butter

Place 1 Tbs. butter into each pocket, and sprinkle with chili powder. Set aside and allow butter to melt before serving.  

Sauteed spinach with lemon and almonds

Sauteed Fresh Spinach
2 Tb. butter
4 cloves fresh garlic, thinly sliced
2lbs fresh spinach leaves, washed and dried
1 fresh lemon, juiced
1/4 cup slivered almonds, toasted

THIS is the reason (and the only reason) we didn’t finish our steaks in the skillet.

Over medium heat, add butter and garlic, cooking briefly, then add all spinach to the skillet and toss frequently until starting to reduce.

Sprinkle all with fresh lemon juice, toss again, sprinkle with almonds and serve.

Skillet Rib Steaks with garlic and onions

Plate all, spoon additional pan sauce over the steaks, and serve.

Enjoy!

Chef Perry

01/10/17

Perfect Chicken Piccata

Perfect Chicken Piccata recipe

At-risk kids cooking“Piccata” is a method of preparing food: meat is floured, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In the United States, the most well-known variant is chicken piccata.

This is one of my all-time favorite dishes, and often the “finals” recipe for our MY KITCHEN classes.

It’s quick, delicious, and easy to fix, and we always get the same response from our students… “I can’t believe I cooked that!”

Enjoy!

Chef Perry

Perfect Chicken Piccata
Serves 4

PREP 10 mins.
COOK 15 mins.
READY IN 25 mins.

2 boneless chicken breasts or 8 tenders
1 cup AP flour
salt and ground black pepper
cayenne pepper, to taste
2 Tbs olive oil
2 Tbs capers
1 cup dry white wine (I like pinot gris)
1/2 cup fresh squeezed lemon juice
1/2 cup homemade chicken stock
1/2 cup cold unsalted butter
1/4 cup fresh Italian parsley
1 lb fettuccine or spaghetti pasta

Mise en Place

Drain capers, squeeze lemon, cut butter into 1/4-inch slices, chop parsley

Prepare the Dish

Place chicken breasts into a gallon zip bag and pound to about 1/2-inch thick.

flattening chicken breasts in a Ziploc

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Pan Seared Chicken Breasts
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Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Heat olive oil in a SS skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Meanwhile, cook your pasta.

Add capers to the pan in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.  Pour wine into skillet to deglaze (see my video on deglazing), scraping any browned bits from the bottom of the pan with a wooden spatula. Cook until reduced by half, about 2 minutes.

Deglazing a pan

Stir lemon juice, stock, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low, add adente pasta (with a little pasta water) and parsley, stir.

Adding pasta to pan

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve chicken over pasta, with additional sauce spooned over the top.

 

 

11/17/16

Chef P’s Tuna Casserole

Sometimes you just get the weirdest cravings…I probably haven’t had tuna casserole in 30 years, but today, out of the blue, I just had to have some. I looked up Mom’s old recipe (ie: The Betty Crocker Cookbook) made a few upgrades, and whipping up a VERY tasty one-pan dinner.

Very nice on a cold, rainy night!

Here you go,  Joella!

The Best Tuna Casserole

Chef P’s Tuna Casserole

1 (12 ounce) package egg noodles
1/4 cup sweet onion, chopped
1 cup shredded Cheddar cheese (I like Cabot’s), divided
1 cup shredded Grueyre cheese
2 cups frozen sweet green peas
1 lb home-canned tuna (Or, if you must, 3 (6oz) cans, drained)
12 oz. homemade cream of mushroom soup, reduced (it’s super easy, here’s the first step) or 2 cans condensed cream of mushroom soup
1 cup unseasoned breadcrumbs, or, for hardcore comfort-foodiness, crushed Ritz Crackers.
1 tsp garlic powder
1 tsp. chili powder
1 tsp. sweet paprika
2 tsp. black pepper

Preheat oven to 425 degrees F (220 degrees C).

Cook pasta in a large pot of salted water for 8 to 10 minutes, or until al dente; drain.

In a small bowl, toss breadcrumbs, half of each cheese, chili powder, garlic powder, black pepper, and paprika. (You can take this up a notch, btw, if you’re making your own mushroom soup, roast some peeled fresh garlic along with the ‘shrooms. Add these into the next step.)

    
Thoroughly mix cooked noodles, onion, remaining cheese, peas, tuna, and soup. Transfer to a 9×13 inch baking dish, and top with breadcrumb/cheese mixture.

The Best Tuna Casserole
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.

Bake for 15 to 20 minutes in the preheated oven, or until breadcrumbs are golden brown.

A casserole is basically just a very thick stew, and like a stew, it gets better with a little time. I like to make mine the day before, or let it rest at least an hour before serving. For the day before preparation, let the cooked casserole cool to room temp before you wrap it that. This keeps the breadcrumbs from getting mushy from condensation.

Serve with a fresh green salad, and enjoy!

~ Chef Perry