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  1. Baked Buffalo Wings Recipe

    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: ,,, | No Comments

  2. Parmesan Honey Pork Roast Recipe

    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: ,, | No Comments

  3. Taco Cupcakes Recipe

    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: ,, | No Comments

  4. Bloomin’ Onion Bread

    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: ,, | No Comments

  5. Feta & Herb Dip

    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: ,, | No Comments

  6. Easy Cheesy Touchdown Dip Recipe

    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: ,, | No Comments

  7. Jamaican Curried Shrimp and Mango Soup

    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

  8. Sweet Potato & Blackbean Chili

    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: , | No Comments

  9. Maryland Crab Soup Recipe

    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: , | No Comments

  10. Seafood Mixed Grill w/ Red Pepper Sauce

    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: ,,,,,, | No Comments

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