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February 29, 2012 by Jarrett
With oyster season upon us, here’s a look at a traditional recipe for our favorite mollusk.
OYSTERS ROCKEFELLER
Serves: 6 | Difficuly Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour
INGREDIENTS :
- 2 slices bacon
- 24 unopened, fresh, live medium oysters
- 1 1/2 cups cooked spinach
- 1/3 cup bread crumbs
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash hot sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon anise flavored liqueur
- 4 cups salt
PROCEDURE:
- Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place cleaned oysters in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
- Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top. Serve hot.
Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time – for the richness of the sauce.
If you’re planning on attending any roast this year be sure to take a look at the guide on the JES Equipment blog.
Enjoy,
Chef Phil
Category Recipes, Seafood | Tags: classic recipe,oysters,Seafood Recipe | No Comments
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February 27, 2012 by Jarrett
Drive off the mid-winter blues and hunger with this great classic soup.
MINESTRONE SOUP
Serves: 4 | Difficuly Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour
INGREDIENTS :
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1/4 pound slice pancetta, cut into 1/4-inch dice (optional)
- 2 carrots, peeled and chopped into 1/4-inch dice
- 3 celery stalks, chopped into 1/4-inch dice
- 2 bay leaves, fresh or dried
- 3 to 4 garlic cloves, finely chopped or grated
- 1 large or 2 medium red onions, chopped
- salt and pepper to taste
- 1/2 cup soft sun-dried tomatoes, thinly sliced
- 1 quart chicken or vegetable stock
- 1 small bunch of purple or green kale, washed and dried
- 1 cup semolina or whole-wheat ditafini or other short cut pasta
- 1 (15-ounce) can chickpeas
- Romano cheese, grated or shredded, to pass at the table.
PROCEDURE:
- Place a heavy-bottomed soup pot over medium-high heat with the EVOO.
- Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes.
- Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.
- Add the sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.
- Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.
- Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente.
- Season the soup with salt and pepper to taste.
- Discard the bay leaves.
- Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.
Some crusty Italian bread or rolls make this a great meal for the colder nights.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: soup recipe,winter dish | No Comments
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February 24, 2012 by Jarrett
Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole.
MINI CHILE RELLENO CASSEROLES
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes
INGREDIENTS:
- 2 4-ounce cans diced green chiles, drained and patted dry
- 3/4 cup frozen corn, thawed and patted dry
- 4 scallions, thinly sliced
- 1 cup shredded reduced-fat Cheddar cheese
- 1 1/2 cups nonfat milk
- 6 large egg whites
- 4 large eggs
- 1/4 teaspoon salt
PROCEDURE:
- Preheat oven to 400°F.
- Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
- Equally divide green chiles, corn and scallions among the ramekins.
- Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
- Divide the egg mixture evenly among the ramekins.
- Top each with cheese.
- Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.
- A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. I have served these as a breakfast with much success.
Enjoy,
Chef Phil
Category Casseroles, Recipes | Tags: casserole,cheddar cheese,green chiles | No Comments
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February 20, 2012 by Jarrett
Request from Florida for a recipe for “home-made” granola bars. Make yor own signiture bars by adding the fruit, nuts etc. that you like.
CHEWY GRANOLA BARS
Serves: Makes 36 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour
INGREDIENTS:
- 4 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup butter, softened
- 1/2 cup honey
- 1/3 cup packed brown sugar
- 2 cups miniature semisweet chocolate chips
PROCEDURE:
- Preheat oven to 325 degrees F.
- Lightly grease one 9×13 inch pan.
- In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar.
- Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
- Lightly press mixture into the prepared pan.
- Bake at 325 degrees F. for 18 to 22 minutes or until golden brown.
- Let cool for 10 minutes then cut into bars.
- Let bars cool completely in pan before removing or serving.
- These are easy enough that the kids can make their own and they will enjoy them twice as much.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes, Sweets -N- Treats | Tags: fruit,granola,nuts | No Comments
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February 15, 2012 by Jarrett
There’s a surprise tucked into the center of this homey meat loaf: gooey fontina cheese.
STUFFED ITALIAN MEATLOAF
Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours
INGREDIENTS:
MEAT LOAF:
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 2 tablespoons minced garlic
- 1 cup fresh bread crumbs*
- 1/2 cup milk
- 1 lb. ground beef (80% lean)
- 1 lb. bulk mild Italian sausage
- 2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
- 2 eggs, beaten
- 1 cup grated Parmigiano-Reggiano cheese
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 8 oz. fontina or provolone cheese, cut into 3×1/2-inch strips
SAUCE:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1 (14.5-oz.) can Italian-seasoned diced tomatoes
- 1/3 cup water
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
PROCEDURE:
- Heat oven to 350°F.
- Heat 2 tablespoons oil in medium skillet over medium heat until hot.
- Cook onions 4 minutes or until soft.
- Add 2 tablespoons garlic; cook 30 seconds or until fragrant.
- Place in large bowl; cool.
- Combine bread crumbs and milk in small bowl; let stand 15 minutes.
- Squeeze and discard excess milk from bread.
- Add bread and all remaining meat loaf ingredients except fontina cheese to bowl.
- Gently combine until well-blended.
- Form half of the mixture into 14×5-inch rectangle on large rimmed baking sheet.
- Arrange fontina cheese lengthwise down center of meat, leaving 1-inch border on edges.
- Cover with remaining meat mixture, making sure edges are well-sealed.
- Plump up loaf with your hands.
- Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160°F.
- Let stand 10 minutes before slicing.
- Meanwhile, heat 2 tablespoons oil in medium saucepan over medium heat until hot.
- Cook carrot, celery, shallots and 1 teaspoon garlic, covered, 6 to 10 minutes or until softened, stirring occasionally.
- Add tomatoes and water; reduce heat to low.
- Simmer, uncovered, 10 minutes.
- Stir in 1 teaspoon rosemary and 1/4 teaspoon each salt and pepper; cook 5 minutes.
- Puree in blender or food processor, adding additional water if too thick.
- Serve warm over meat loaf.
While wonderful on its own, the meat loaf becomes downright irresistible when topped with the homemade tomato sauce. Home made garlic toast will complete this meal.
Enjoy,
Chef Phil
Category Beef, Recipes | Tags: italian sausage,Meatloaf,tomatoes | No Comments
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February 13, 2012 by Jarrett
had an inquiry for a coleslaw recipe with a non-mayonnaise base. Remembering my times spent in the Pennsylvania-Dutch area I will offer up this one.
AMISH COLESLAW
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 8 Hours
INGREDIENTS:
- 1 medium head cabbage, cored and shredded
- 1 medium onion, finely chopped
- 1 cup white sugar
- 1 cup vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon white sugar
- 1 teaspoon prepared mustard
- 3/4 cup vegetable oil
PROCEDURE:
- In a large bowl, toss together the cabbage, onion, and 1 cup sugar.
- In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
- Bring to a boil, and cook for 3 minutes.
- Cool completely, then pour over cabbage mixture, and toss to coat.
- Refrigerate overnight for best flavor.
Hope this one is what you had in mind LJ.
Enjoy,
Chef Phil
Category Recipes, Sides | Tags: coleslaw | 1 Comment
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February 8, 2012 by Jarrett
Another great way to prepare one of our all-time favorite snacks…
CARAMELIZED CHICKEN WINGS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 75 Minutes
INGREDIENTS:
- 3 lbs chicken wings
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 garlic clove , minced, to taste
- 1 pinch kosher salt
- 1 pinch ground black pepper
PROCEDURE:
- Preheat oven to 375°F.
- Place chicken in a 9×13-inch baking dish.
- Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
- Bake at 375°F for one hour or until sauce is caramelized.
For a more substantial snack I have done this with chicken legs and on a buffet have even used bone-in, skin on, split breasts.
I think it is the sauce that gets you hooked !
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes | Tags: appetizers,chicken wings,soy sauce | No Comments
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February 7, 2012 by Jarrett
Here’s a healthy alternative to fried wings: one of my famous recipes! The meat will fall off the bone! Unbelievable!
BAKED BUFFALO WINGS
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour
INGREDIENTS:
- 4 lb chicken wings
- 4 tablespoon cayenne pepper
- 3 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1/2 cup louisiana hot sauce
- 1 tablespoon margarine
PROCEDURE:
- Fill a large pot half way with water and then add the first 4 ingredients.
- Bring water mixture and wings to a boil.
- Boil for 15 minutes
- Transfer wings to an oven safe container coated with cooking spray.
- Bake wings on “Broil” (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).
- While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce).
- When wings are done, shake ‘em up with the sauce and enjoy!
Proof positive that wings do not have to be deep fried to be enjoyed.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Chicken, Recipes | Tags: appetizers,buffalo wings,Chicken,chicken wings | No Comments
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February 6, 2012 by Jarrett
It’s hard to make slow-cooked food look pretty so don’t judge this by the way it looks.
PARMESAN HONEY PORK ROAST
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 8 Hours
INGREDIENTS:
- 1 (2-3 pound) boneless pork roast
- 2/3 cup grated Parmesan cheese
- 1/2 cup honey
- 3 Tbsp soy sauce
- 2 Tbsp dried basil
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup cold water
PROCEDURE:
- Place roast in slow cooker.
- In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
- Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
- Remove meat to a serving platter; keep warm.
- Skim fat from cooking juices; transfer to a small saucepan.
- Bring liquid to a boil.
- Combine cornstarch and water until smooth.
- Gradually stir into pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Slice roast; serve with gravy.
Goes best with mashed potatoes, and if there is any left over, great for open faced hot pork sandwiches the next day!
Enjoy,
Chef Phil
Category Pork, Recipes | Tags: honey,parmesan cheese,Pork | 1 Comment
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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