11/9/17

MY KITCHEN Outreach

Many years ago when, as they say, I wore a younger man’s clothes, I was a high school teacher.

It was brief.

I was not…great at it.

OK, that may be an understatement.

In reality, I sucked at it…probably more than anything has ever sucked in the history of sucking.

I can’t say, with all certainty, that I hated every minute of it, but the moments I enjoyed were few and far between.

All these years later, I’m teaching again, and I love, literally, every minute of it.

Maybe I’m just older and wiser (well, one out of two ain’t bad), or maybe it’s just that I have a passion for the subject I’m teaching.

Or maybe, it’s that the kids that I work with now all have a desire to learn what I’m teaching. They enjoy what they’re learning and always seem eager for more.

Truth be told, you probably don’t have to be that great of a teacher, if you have a classroom full of students with great attitudes.

Whatever the case, I am glad that God saw fit to put me back in this role. I really can’t think of anything I would rather be doing with my life.

Thank you for being a part of that!

~Chef Perry

Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?

Become a patron!

11/5/17

MY KITCHEN Outreach Recipes: Toad in a Hole

Toad in the Hole

For my friend, Sharon!

This is one of the first recipes I learned as a child, and one of the first I taught my own daughter. It’s a great “first step” recipe when teaching kids to cook, and is always a part of our egg class, in our 6-week MY KITCHEN Outreach series.

My kiddo is ten now, and has moved on to omelets and frittatas, but no TeamPerk camping trip would be complete without a breakfast of Toad in the Hole, and a side of English -style bacon!

BTW, before I get outraged letters from my friends “across the pond”…this “American” breakfast is not to be confused with the British Toad-In-The-Hole, which is sausages baked in Yorkshire pudding batter, and hails from England.

Also know as: “Eggs in the basket”, “bird’s nests”, “one eyed jack”, “cowboy eggs”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast” (which would make me think of a very different dish, lol), “spit in the ocean” (yuck), and “popeye eggs.”

Whatever you call it, is a super simple, delicious, one-pan breakfast!

One of our current amazing MY KITCHEN students, Noah, has fallen in love with this recipe, and makes it regularly for his family. He’s even asked for his own skillet, spatula, and biscuit cutter for Christmas! (Which warms this old chef’s heart.)

Toad in the Hole recipe

Noah and his masterpiece!


 
Noah’s Toad in the Hole

  • 1 slice of bread
  • 1 teaspoon butter or margarine
  • 1 fresh egg
  • 1 slice deli-style honey ham
  • Salt and pepper to taste

Use a biscuit cutter* to cut a 3-in. hole in the middle of the bread. In a small skillet, melt the butter; place the bread in the skillet, over medium heat.

Crack an egg into each bread hole (be careful not to break the yolk), and cook for about 2 minutes over medium heat until the bread is lightly browned.

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Turn, add the diced ham to the other side of the pan, and cook the other side until egg reaches desired consistency.

Plate, season with salt and pepper, and spoon the warmed ham over the top.

Serve immediately.

*If you don’t own a biscuit cutter (get one, they’re cheap!), a wide-mouth juice glass will work. My dad cut both ends out of a tuna can, and used that same can for more than 30 years to make this dish (and his buttermilk biscuits!)

Optional: Lay 1 slice of cheese on each egg and then the bread rounds, after flipping. I use thin-sliced American cheese, because I like how it tastes with egg yolk, and it melts quickly. Noah preferred a Mexican shredded cheese blend. He also adds an additional egg…my kind of cook!

Home Chef Note:  Waste not, want not. Toast the circle of bread in the same pan with the Toad in the Hole!

Go Cook!

~Chef Perry
chefperryperkins.com

10/17/17

New MY KITCHEN Outreach Classes

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Heyya Heroes,

Launching our after-school classes for at-risk and homeless kids in the gorge, next week, and it’s time to raise some funds to cover expenses!

Click on this link to read more about this exciting new chapter for the MY KITCHEN Outreach Program, and how YOU can help us help these kids!

Blessings!

~Chef Perry
MY KITCHEN Outreach Program
501(c)3

10/12/17

Today Only – Help us help kids (and get a great book, too!)

Home Chef Book Fundraiser

Cover in FrameI’m donating 100% of sales from “The Home Chef’s Guide to Frugal Fine Cooking” AND “The Home Chef: Transforming the American Kitchen” to the MY KITCHEN OUTREACH Program, to help feed the hungry, and teach important life skills to at-risk and special-needs youth.

This guidebook would make a great gift for struggling families, college students, and young couples trying to eat healthy on a limited budget!

Proceeds will only be used to pay for teaching materials, supplies, and ingredients for classes. I’ll post the results here, at MY KITCHEN Outreach Program on Monday, October 16th.

Please place your order, on Amazon, before midnight TONIGHT, to help support the outreach!

Cover in frameThese funds will be earmarked specifically for the new youth classes we’ll be doing for the high school in Stevenson WA, and for our annual turkey roast (10 this year!) for The Father’s Heart Street Ministry. Anything left over will go into the general use fund for MK.

Order your copies of “The Home Chef’s Guide to Frugal Fine Cooking” HERE.

BOTH are availabe on my Amazon author page: www.perryperkinsbooks.com

PLEASE LET YOUR FRIENDS KNOW (by using the “sharing buttons”, below!)

Thank you for helping us help kids!

Chef Perry
chefperryperkins.com

07/20/17

Cooking Perfect Artichokes

How to know when artichokes are done

Just posted this article over at chefperryperkins.com, and thought I should add it here as well! ~Chef P

My Facebook friend Anna asks:

How long should you boil artichokes? Mine always seen to come out either under-done or mushy. How can you tell when they’re just right? Thanks Chef!

My response:

Hey Anna, thank YOU for the questions! Everyone at my house are total artichoke fiends, lol, so I cook tons of ’em. While there are a lot of ways to prepare these beauties, boiling fresh artichokes is one of the original and classic methods, and how most restaurants still do it today.

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Make sure to pick ripe ones. California artichokes (buy American!) are available all year, but peak season is March through May and again in October. You want them to feel more like a softball than a baseball when you give ’em a squeeze. You can also hold the artichoke next to your ear, and squeeze its leaves with your fingers. If you hear a squeak, the artichoke is extremely fresh, and a good one to buy.

Artichokes should feel disproportionately heavy for their size. This indicates that they still have plenty of natural moisture and will be packed with flavor.

Avoid any that have a lot of dark spots, dried/cracked leaves, or if the stem feels mushy or isn’t nice and green. Never store your artichokes in the fridge, or in a plastic bag, both will hasten spoilage. Some will disagree on the fridge thing, but my rule of thumb, after many years of professional cooking, is, if it ain’t refrigerated in the store, I don’t refrigerate it at home.

And I have to say it…my Dad, regardless of what restaurant he was working in, or how far in the weeds, always shouted, “You might’a choked Artie, but you ain’t gonna choke me!” whenever he dropped them in the pot. I do the same. Call it good mojo.

Read the rest of this article, here, on my Chef Perry Blog!

07/18/17

An open letter to my friends…

A letter to the bullied

Hello my friend…

I’m writing this letter to the young man who stutters, or has an acne problem, or is just smaller than everyone else. To the young lady who never seems to know what to say, or may be carrying a few extra pounds, or who’s skin is a different color than everyone else in class.

You may not believe it, but once upon a time, I was the littlest kid in class. An only child with a sick mom, a sever speech impediment, coke-bottle glasses, and a thrift-store wardrobe…in other words, I was an easy target.

You know what I’m talking about.

Bullies made my life a nightmare from the 3rd grade, through most of high-school. With no real friends or defenders, it was a frightening, lonely way to grow up, and I still carry some of those scars, on my skin and on my heart, forty years later, and I always will.

So will you.

Bullies suck, and so does being bullied.

You don’t deserve it, you didn’t ask for it, and it’s not happening because there’s anything wrong with YOU. You are amazing. You are beautiful, and there is not another living soul on earth who is like you. That makes you a treasure beyond price.

Maybe your parents don’t understand, maybe your teachers and coaches were never bullied, and can’t relate, but you’re not alone.

You are SO not alone.

Your bullies are weak, and scared, and small. So small on the inside that the only thing that makes them feel good about themselves is to make someone else feel bad.

How sad is that?

But, you know what? There’s a gift in being bullied.

That can be hard to accept, believe me, I know.

But it’s true.

It can make you strong. It can make you brave. But most importantly, it can make you…kind.

And it’s not easy (but you’re used to things not being easy, aren’t you?)

You see, when you know what it feels like, the fear, the confusion, the betrayal, the pain…you can choose to let it make you bitter, to make you as small inside as the ones who hurt you, OR you can use it to guide how you treat others, how you speak to others in pain, how you protect and defend those weaker than you. How to choose compassion and mercy, over hate.

How you be exactly the kind of hero that you lay awake longing for.

Hate is easy, any small-minded weakling can hate. But love…love and kindness are the strongest powers in the universe, and when you have that strength, you cannot be beaten.

Because you…YOU…know.

And because you know, you have greatness in you.

You are developing a strength that many will never attain, no matter how fast, or smart, or rich, or pretty. A strength of heart, and of mind.

You will be able to see things others don’t, do things other’s can’t.

And the world needs you…desperately. They need you more and more every day, because it’s people like you…like US…that have the power to make the world a better place…because we know.

chef-perry-perkinsChoose Kindness, little hero, and hang in there.

It will get better…I promise.

Your friend,

Chef Perry
chefperryperkins.com

If you’ve know what I’m talking about, please share this.

If not, share it anyway, you never know who’s reading…

07/14/17

Enter to win a FREE copy of “The Home Chef: Transforming the American Kitchen”

See this #AmazonGiveaway for a chance to win: The Home Chef: Transforming the American Kitchen.

NO PURCHASE NECESSARY.

Click-here-to-Enter-Button-IMG

Ends the earlier of Jul 19, 2017 11:59 PM PDT, or when all prizes are claimed. See Official Rules http://amzn.to/GArules.

Giveaway Summary:
Title: Win a FREE copy of The Home Chef!

 

Entry Message: Welcome to this week’s Home Chef giveaway! To get revved up for the upcoming release of “The Home Chef’s Guide to Frugal Cooking” I’m giving away 5 copies of the book that started it all…The Home Chef:Transforming the American Kitchen!

 

Duration: Jul 14, 2017 3:00 PM PDT – Jul 19, 2017 11:59 PM PDT

 

Prize: The Home Chef: Transforming the American Kitchen

 

Number of Prizes: 5

The Home Chef

https://giveaway.amazon.com/p/76d89ce8e81f8a4a

07/13/17

Chef P’s Penny Pincher Mock Southern Catfish

Southern Fried Tilapia

Had a hankering for fried catfish this week…until I priced it at my local fist monger’s shop.

The poor country-boy in me just couldn’t shell out $12.50/lb for somethin’ I can catch with a cane pole and a couple of smelly chicken livers. Glancing around, I noticed that tilapia fillets were on sale $2.98/lb.

Well, there you go.

Fresh tilapia fillets can be rarer than an honest politician, in chain grocery stores, but the frozen, individual portioned version will work just fine, too. Just make sure you thaw them before soaking.

If you’re feeling brave, buy whole tilapia (usually cheaper, too) and fillet them yourself. I like my whole tilapia fillets scaled, but with the skin left on, as it adds an extra crunch and a little fat, but to each their own. My local Asian super-market has tanks of live tilapia, which they’ll net and fillet for you…doesn’t get much fresher than that!

Chef P’s Mock Fried Catfish

  •     6 (4oz) tilapia fillets
  •     2 cups milk
  •     1 tsp sea salt
  •     2 cups yellow cornmeal
  •     1 Tbs seasoned salt
  •     2 tsp coarse black pepper
  •     1/2 tsp onion powder
  •     2 tsp garlic salt 
  •     Vegetable oil

Southern Fried Tilapia

Place tilapia fillets in a single layer in a shallow dish; cover with milk, sprinkle with a teaspoon of salt. Cover and chill 1 hour.

Combine cornmeal, seasoned salt, pepper, and onion powder in a shallow dish, and mix well.

Southern Fried Tilapia

Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with garlic salt.

Pre-heat your deep fryer, or add oil to depth of 1 1/2 inches into a large skillet; heat to 350F.

Southern Fried Tilapia

Dredge catfish fillets in cornmeal mixture, shaking off excess.

Home Chef’s Note: Dad had a trick he learned while cooking in Georgia. Place your fish fillet on top of the cornmeal mixture, mound the remaining cornmeal over the top until completely covered, then give the whole thing a firm press with an open hand. Shake off the excess and continue.

Southern Fried Tilapia

Fry fillets, in batches, about 4 minutes on each side or until golden brown.*

*The darker ou let them brown, within reason, the crispier the finished fillets will be.

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!

Southern Fried Tilapia

Drain on wire racks over paper towels.

Speaking for my people, you’ll be on these like a hungry ‘gator on a French poodle!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com

07/12/17

Outreach Spotlight: Kings for the Kids

Kings for the Kids

 Did you know that the average number of days a child spends in foster care is 457?

    Clackamas County has 387 children in foster care.
    Washington County has 754 children in foster care.
    Multnomah County has 2,037 children in foster care.

This adds up to 3,178 children in the tri-county area. The Tri-County area alone accounts for 35% of the total number of children in the Oregon foster care system.

Rick King knows…and that’s why he founded Kings for the Kids, an Oregon Not for profit Organization started to help fund camps, like Royal family Kids Camps, for abused and neglected children in Oregon and Washington, almost twenty years ago. 

Rick King - Kings for the Kids

Kings for the KidsRick’s heart is for foster children and the monies he, his volunteers, and local fishing guides raise supports several key ministries focused on kids in the foster care system.  These professional guides volunteer their time, during the height of spring fishing season, to offer an amazing fishing experiencing, as part of KFK’s salmon fishing tournament fundraiser each spring.

Later, the guides and fisher-folk gather for dinner (that’s were MY KITCHEN Outreach come in!) and an amazing raffle/silent auction with many donated items from local artists and merchants.

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Cookin’ up a brisket and chicken BBQ feast for the hungry fisher-folk!

You can fish with your own boat or with a guide or boatsmen and have a fantastic dinner and silent auction to raise money for foster kids here in Oregon.

Kings for the Kids Volunteers

How You Can Help

Kings for the Kids always needs volunteers. Whether it’s administrative work or help at one of the activities, they have a spot available for any amount of time you can commit. Below are some of the specific opportunities. To offer your time, please contact volunteer@kingsForTheKids.org.

Tournament Help: Needs at the annual tourney abound! Contact KFK if you’d like to help. What they need most are bodies willing to serve where needed. Some common needs are: Greeters, Servers, Registration, Setup, Cleanup, and the list goes on! Contact Rick to sign up or get more information.

David Johnson Guide Service
Donation Coordinator: Kings For the Kids needs assistance with coordinating donations from local and national sponsors. The donations are used for our silent auction, raffle give-a-ways, and Christmas Boxes.

More Information: For additional details about the supported ministries or Kings for The Kids, please contact Rick King, rick@KingsForTheKids.org, and be sure to follow their official page on Facebook!

MY KITCHEN Outreach is proud to support and promote Rick, and Kings for the Kids, for the amazing work they do on behalf of foster kids!

Kings for the Kids