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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
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January 24, 2012 by Jarrett
With winter comes a need for warmth and a hankering for comfort food, so why not dress it up a little with this recipe?
VEGETABLE POT-PIES w/ SWEET POTATO BISCUITS
Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: < 2 Hours
INGREDIENTS:
- 1 pound parsnips, cut into 1/2-inch pieces
- 1 pound Brussels sprouts, halved lengthwise
- 1/2 pound pearl onions, peeled and halved
- 1 medium (1 1/2 pounds) head of cauliflower, cut into 1-inch florets
- 1 large (1 1/2 pounds) celery root , peeled and cut into 1/2-inch pieces
- 1/2 cup extra-virgin olive oil
- 20 sage leaves
- 1 teaspoon chopped sage
- 6 sprig thyme
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 1/2 cups milk
- 1/4 cup finely chopped yellow onion
- 5 sprigs flat-leaf parsley
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- Unbaked Sweet Potato Biscuits
- 1 large egg, beaten
PROCEDURE:
- Preheat the oven to 425°.
- In a large roasting pan, toss the parsnips, Brussels sprouts, pearl onions, cauliflower, and celery root with the olive oil.
- Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper.
- Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots.
- Discard the sage leaves and thyme sprigs.
- Lower the oven temperature to 375°.
- Meanwhile, in a medium saucepan, combine the milk with the chopped onion, parsley, 6 of the sage leaves and the remaining 2 thyme sprigs, and bring to a simmer.
- Cover and let stand off the heat for 15 minutes.
- Strain the milk; rinse out the saucepan.
- Melt the butter in the saucepan.
- Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes.
- Add the strained milk to the saucepan, reduce the heat to low, and whisk occasionally until very thick, about 10 minutes.
- Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper.
- Fold the sauce into the roasted vegetables.
- Spoon the vegetable mixture into eight large, 4-inch-wide ramekins and top with the unbaked Sweet Potato Biscuits.
- Brush the tops of the biscuits with the beaten egg and press the 8 remaining sage leaves onto the biscuits.
- Bake the potpies in the center of the oven for about 15 minutes until the biscuits are golden and risen and the filling is bubbling.
- Let the potpies cool slightly, then serve.
Wonderful individual pies, filled with a mix of sweet celery root, Brussels sprouts, and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato. (recipe follows)
Enjoy,
Chef Phil
CHEF’S TIP: Since this recipe calls for a few spices I’m going to throw in this tip.
When using dried spices as opposed to fresh spices a rule of thumb is 1/3 the amount of dried, for example, if the recipe calls for 1 tablespoon of fresh spice use 1 teaspoon of dried.
Category Recipes, Soups & Salads, Vegetable Dishes | Tags: , sweet potato, vegetable dish | No Comments
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January 24, 2012 by Jarrett
The name Mulligatawny comes from 2 oriental Indian words meaning ‘pepper water’ and curry is the particular ingredient that gives this incredible soup such a delicious flavor…so I’m told. This old recipe was given to me long ago.”
MULLIGATAWNY SOUP
Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
INGREDIENTS:
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 apple, cored and chopped
- 1/4 cup white rice
- 1 skinless, boneless chicken breast half – cut into cubes
- salt to taste
- ground black pepper to taste
- 1 pinch dried thyme
- 1/2 cup heavy cream, heated
PROCEDURE:
- Saute onions, celery, carrot, and butter in a large soup pot.
- Add flour and curry, and cook 5 more minutes.
- Add chicken stock, mix well, and bring to a boil.
- Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme.
- Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: | No Comments
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January 19, 2012 by Jarrett
Not a quiche, but just as tasty for the brunch on Super Bowl Sunday.
ASPARAGUS & BOK-CHOY FRITTATA
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 min | Ready In: 35 Minutes
Ingredients:
- 2 tablespoons cooking oil
- 3 scallions including green tops, sliced thin
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
- 3/4 teaspoon salt
- 9 eggs, beaten to mix
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon Asian sesame oil
PROCEDURE:
TO PREPARE VEGETABLES:
- Preheat the oven to 325 degrees F.
- In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.
- Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.
- Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
TO PREPARE FRITTATA:
- Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt.
- Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
- Put the frittata in the oven and bake until firm, about 25 minutes.
- Drizzle the sesame oil over the top.
When making an Italian frittata, don’t limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven; but be sure to use moderate heat so they don’t turn rubbery.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes | Tags: , asparagus, bok choy | No Comments
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January 11, 2012 by Jarrett
Always a hit at any get together!
7 LAYER TACO DIP
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 25 Minutes
INGREDIENTS:
- 1 (1 pound) package breakfast sausage (I use medium/hot)
- 1 (16 ounce) can refried beans
- 1 (1.25 ounce) package taco seasoning mix
- 2 cups shredded Mexican cheese blend
- 1 (16 ounce) container sour cream
- 1 (4.5 ounce) can chopped green chilies
- 1 large tomato, diced
- 1 (6 ounce) can sliced black olives
- 1 bunch green onions, chopped
- 1(11 ounce) jar salsa
- tortilla chips
PROCEDURE:
- In large skillet over medium heat, crumble and cook sausage until browned.
- Stir in beans, chilies and taco seasoning mix.
- Spread sausage mix into 7 x 11 serving dish.
- Top with sour cream then salsa.
- Sprinkle olives, tomato and onion on top.
- Cover with cheese.
- Serve immediately with chips.
Sausage adds a unique twist to the classic Mexican-style 7-layer dip.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes | Tags: , beans, dip, salsa, sausage, taco | No Comments
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January 6, 2012 by Jarrett
Most of us pro
bably grew up knowing the rule that pork needed to be cooked to a higher temperature than any other meat. I remember being told that I would get trichinosis if it was under-cooked, and though I had no idea what that meant, it conjured up horrible images. That being said, I was also taught not to eat shoe leather, so I have always heated it to 150 degrees.
Everything changed when the US Department of Agriculture announced that it has lowered its temperature recommendation for cooking pork to 145 °F.
The new requirements call for leaving the meat to rest for “at least 3 minutes” before carving, but most home cooks already know that. Ground pork should still be cooked to 160 °F.
Can Safely Cooked Pork Be Pink ?
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
Partial Cooking
Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave pork immediately before transferring it to the hot grill to finish cooking.
I hope this will dispell any rumors about the safe cooking prcedures for pork, and we can enjoy this tastey and tender cut of meat. No longer do we have to cook it dry and make it tough enough for shoe leather’
Chef Phil
Category "The Scoop" Kitchen Guide, Kitchen Guides, Quick Tips | Tags: , Pork, pork loin, Quick Tips | No Comments
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January 6, 2012 by Jarrett
Sometimes we get caught up in the “newer” recipes and forget about some old stand-bys. Had a request for a “simple” French Onion soup, here you go.
FRENCH ONION SOUP
Serves: 6 Difficulty | Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: < 2 Hours
INGREDIENTS:
- 2 tablespoons (1/4 stick) butter
- 10 cups thinly sliced onions (from about 5 large)
- 1 cup dry white wine
- 10 cups chicken broth
- Three 3-inch pieces baguette, halved diagonally
- 1 cup grated gruyere cheese
PROCEDURE:
- Melt butter in a heavy chef’s casserole or a large pot over medium-low heat. Stir in onions.
- Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour.
- Add wine.
- Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes.
- Add broth and bring to boil over medium-high heat.
- Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.
- Sprinkle with cheese
The only real preparation for onion soup is slicing the onions. Otherwise, what’s needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: , french onion, french onion soup, soup | No Comments