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February 3, 2012 by Jarrett
Here is a novel idea for that half-time snack!
TACO CUPCAKES
Serves: Makes 18 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 30 Minutes
INGREDIENTS:
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 can black beans, drained
- 2 cups cheddar cheese, shredded
- 36 wonton wrappers
- your favorite taco toppings – salsa, cheese, sour cream, lettuce, tomatoes, etc
PROCEDURE:
- Preheat oven to 375.
- Brown the meat in a skillet and drain off fat (I use a collander).
- Return the meat to the skillet; add the taco seasoning, water and black beans.
- Mix and simmer for 5-10 minutes, until water is absorbed.
- Spray 18 regular muffin pan cups with cooking spray.
- Place one wonton wrapper in each muffin cup.
- Divide half of the taco meat between muffin cups.
- Sprinkle half of the cheese over the cupcakes.
- Repeat layers – wonton, taco meat and cheese.
- Bake at 375 for 20 minutes, or until cheese is bubbly.
Top with your favorite taco toppings. (salsa, cheese, sour cream, lettuce, tomatoes, etc)
Enjoy,
Chef Phil
Category Appetizers & Party Food, Beef, Recipes | Tags: , appetizers, Cupcake, taco | No Comments
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February 3, 2012 by Jarrett
Here’s a “take-off” on a favorite appetizer, mate !
BLOOMIN’ ONION BREAD
Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 30 Minutes
INGREDIENTS:
- 1 unsliced loaf sourdough bread
- 12-16 ounces Monterey Jack cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
PROCEDURE:
- Preheat oven to 350 degrees.
- Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
- Place on a foil-lined baking sheet.
- Insert cheese slices between cuts.
- Combine butter, onion, and poppy seeds.
- Drizzle over bread.
- Wrap in foil; place on a baking sheet.
- Bake at 350 degrees for 15 minutes.
- Unwrap the bread and bake 10 more minutes, or until cheese is melted.
We will consider this to be the “savory” edition of Monkey Bread !
Enjoy,
Chef Phil
Category Appetizers & Party Food, Bread, Recipes | Tags: , Bread, monterey jack cheese, onion | No Comments
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February 2, 2012 by Jarrett
I am going to offer up some interesting dip recipes for the “Big Day”.
FETA & HERB DIP
Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 30 Minutes
INGREDIENTS:
- 1 15-ounce can white beans, rinsed
- 3/4 cup nonfat plain yogurt
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
PROCEDURE:
- Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth.
- Add herbs; puree until incorporated.
- Chill until ready to serve.
Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.
Enjoy the game!
Chef Phil
Category Appetizers & Party Food, Recipes | Tags: , dip, feta cheese, yogurt | No Comments
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February 1, 2012 by Jarrett
For those who favor the Southwestern flavor for their dips.
EASY CHEESY TOUCHDOWN DIP
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 45 Minutes
INGREDIENTS:
- One (16 ounce) can refried beans
- 1 (8 ounce) package Cheddar Cheese, shredded
- 3 tablespoon cilantro, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoon lime juice
- 1 teaspoon sea salt
- 1/4 cup roasted green chiles, fresh or canned
- 2 Tablespoons canola oil
- 1/2 purple onion, diced
- 2 cloves garlic, minced
- 1/2 red pepper, diced
PROCEDURE:
- Preheat oven to 350 degrees F.
- Open beans and empty into a baking dish.
- Stir in shredded cheese, cilantro, chili powder, cumin, lime juice, salt and chiles.
- Sauté onion, garlic and red pepper in canola oil until soft.
- Add sautéed mixture to the beans.
- Mix well.
- Pour mixture into a baking dish.
- Cover with reserved cheese and bake for about 15 to 20 minutes or until the cheese is bubbling.
Garnish with cilantro and serve with tortilla chips and frosty margaritas. Cheers!
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes | Tags: , cheddar cheese, dip, Superbowl recipe | No Comments
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January 31, 2012 by Jarrett
An amazing combination of flavors in this recipe.
JAMAICAN CURRIED SHRIMP
& MANGO SOUP
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 40 Minutes | Ready In: 40 Minutes
INGREDIENTS:
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 stalks celery, sliced
- 4 cloves garlic, chopped
- 1 serrano chile, minced (optional)
- 2 tablespoons curry powder
- 1 teaspoons dried thyme
- 2 cups seafood broth or stock or clam juice
- 1 can (14-ounce) coconut milk
- 3 ripe mangoes, diced
- 1 1/4 pounds raw shrimp (21-25 count), peeled and deveined
- 1 bunch scallions, sliced
- 1/4 teaspoon salt
PROCEDURE
- Heat oil in a Dutch oven over medium heat.
- Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
- Add garlic, chile (if using), curry powder, and thyme; stir constantly for 30 seconds.
- Add broth (or stock or clam juice), coconut milk, and mangoes.
- Bring to a simmer over medium-high heat.
- Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
- Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.)
- Return the puree to the pot and bring to a simmer.
- Add shrimp and cook until pink and firm, about 3 minutes.
- Stir in scallions and salt.
- Like I said in the intro, these flavors combine well to totally confuse the tastebuds, and they need that every once in awhile.
I sometimes serve this with a small scoop of rice.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: | No Comments
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January 31, 2012 by Jarrett
Here is an interesting twist to your everyday chili.
SWEET POTATO & BLACK BEAN
CHILI
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 40 Minutes
INGREDIENTS:
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chile
- 1/4 teaspoon salt
- 2 1/2 cups water
- 2 cans (15-ounce) black beans, rinsed
- 1 can (14-ounce) diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro
PROCEDURE:
- Heat oil in a Dutch oven over medium-high heat.
- Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
- Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring constantly, for 30 seconds.
- Add water and bring to a simmer.
- Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
- Reduce heat and simmer until slightly reduced, about 5 minutes.
- Remove from heat and stir in cilantro.
Fresh homemade cornbread will make this meal complete!
I cut down on the lime juice in the recipe and serve with a wedge of lime.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: , black bean, sweet potato | No Comments
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January 27, 2012 by Jarrett
A lady read my blog and sent me a message: “Since you went to culinary school in Baltimore, I’ll bet you have a great crab soup recipe” …well MJC, I’ll bet you’re right!
MARYLAND CRAB SOUP
Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes
INGREDIENTS:
- 2 (14.5 oz.) Cans stewed tomatoes
- 3 cups water
- 1 cup fresh Lima beans
- 1 cup frozen corn kernels
- 1 cup sliced carrots
- 2 tablespoons chopped onion
- 2 tablespoons Old Bay Seasoning
- 2 cups beef broth
- 1 pound blue crab crab meat
- 10 blue crab claws, steamed (optional)
- 1 gallon water
PROCEDURE:
- Place whole tomatoes, water, Lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
- Bring 1 gallon water to boil.
- Add crab claws and boil 6 minutes.
- Drain crab and set aside
- Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture.
- Cover and simmer 10-15 minutes longer.
- Serve hot.
The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area. It is the one we served at the restaurant in the Inner Harbor, rumor has it that it came from the chef’s grandmother from Dundalk, MD.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: , crabmeat, soup | No Comments
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January 26, 2012 by Jarrett
This was always a good “seller” at the restaurant in Baltimore, thought share it.
SEAFOOD MIXED GRILL w/
RED PEPPER SAUCE
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes
INGREDIENTS:
- 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
- 1 clove garlic
- 1/2 teaspoon wine vinegar
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon sugar
- 4 tablespoons cooking oil
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 1/2 pound medium shrimp, shelled
- 1/2 pound sea scallops
- 1 pound center-cut salmon fillet, cut into 4 pieces
PROCEDURE:
- In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
- Light the grill or heat the broiler.
- Thread the shrimp on four skewers and the scallops on four skewers.
- Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
- Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
- Serve with the red-pepper sauce.
We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.
Enjoy,
Chef Phil
Category Recipes, Seafood, Shrimp | Tags: , Grilled Salmon, mixed grill, red pepper, sea scallops, Seafood, Seafood Recipe, shrimp | No Comments
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January 25, 2012 by Jarrett
Good, old-fashioned pot roast prepared on top of the stove.
YANKEE POT ROAST DINNER
Serves: 10 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 3 1/2 Hours
INGREDIENTS:
- 1/4 cup olive oil
- 1 (3 pound) chuck roast
- flour for dredging
- 3 medium onions, sliced
- 3 large carrots, peeled and cut into small chunks
- 3 large stalks celery, diced
- 4 cloves garlic, minced
- 3 whole allspice berries
- salt and pepper to taste
- 1 cup dry red wine
- 2 (12 ounce) cans beef broth
- 2 tablespoons cornstarch dissolved in a small amount of water
PROCEDURE:
- Heat the oil in a heavy, cast iron pot over medium heat.
- Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides.
- Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned.
- Pour in the red wine and bring to a simmer before pouring in the beef broth.
- Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
- When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes.
- While beef is resting, thicken the cooking liquid with the cornstarch.
- Slice the beef and serve with the gravy.
Your Grandmother probably didn’t have a crock-pot, she used the old cast iron dutch oven just like this recipe calls for. The aroma alone should take you back to your younger days.
Enjoy,
Chef Phil
Category Beef, Recipes | Tags: , carrots, red wine, roast | No Comments
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January 25, 2012 by Jarrett
Here is the recipe for the sweet potato biscuits, there is no procedure listed as they cook with the Vegetable Pot-Pie recipe.
SWEET POTATO BISCUITS
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes
INGREDIENTS:
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup mashed sweet potatoes
- 1/4 cup milk
You may want to make a double batch as they are good by themselves.
Category Breakfast, Recipes, Vegetable Dishes | Tags: | No Comments