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‘Uncaterorized’ Category

  1. SHRIMP FETTUCCINI ALFREDO RECIPE

    March 25, 2011 by Daniel


    An all time favorite, thanks to L.M. in Ohio for the request.

     

    SHRIMP FETTUCCINI ALFREDO RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •1 pound fettuccini pasta
    •1 tablespoon butter
    •1 pound cooked shrimp – peeled and deveined
    •4 cloves garlic, minced
    •1 cup half-and-half
    •6 tablespoons grated Parmesan cheese
    •1 tablespoon chopped fresh parsley
    •salt to taste

    PROCEDURE:

    •Bring a large pot of lightly salted water to a boil.
    •Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    •In a large skillet, saute shrimp and garlic in the butter for about one minute.
    •Pour in half and half; stir.
    •Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.
    •After all Parmesan is added, mix in parsley and salt.
    •Stir frequently making sure it does not boil.
    •Sauce will take a while to thicken.
    •When sauce has thickened, combine with cooked pasta noodles; serve hot.

    Thanks for the question,
    Chef Phil

     A classic shrimp and pasta dish that is always a hit.


    Category Uncaterorized | Tags: ,,,,,,, | No Comments

  2. B-B-Q TURKEY LEGS RECIPE

    March 18, 2011 by Daniel


    Spring is in the air which back home meant “Spring Festivals” and that always meant BBQ turkey legs.

     

    B-B-Q TURKEY LEGS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 2 ½ Hours * Includes Marinating Time

     

    INGREDIENTS:

    •4 turkey drumsticks, about 1 lb each
    •2 cloves garlic, minced
    •1 C. chili sauce
    •1/4 C. vegetable oil
    •1/3 C. apple cider vinegar
    •1/4 C. onion, chopped
    •1 1/2 tbsp. Worcestershire sauce
    •1/2 tsp. salt
    •1/4 tsp. black pepper
    •1/4 tsp. dried thyme

    PROCEDURE:

    •In a small saucepan, combine garlic, chili sauce, oil, vinegar, onion, Worcestershire, salt, pepper, and thyme.
    •Simmer on low heat, uncovered, for 15-20 minutes.
    •Place drumsticks in roasting pan.
    •Pour prepared sauce over.
    •Cover and marinate for at least two hours in refrigerator. (If the roasting pan won’t fit in your fridge, simply toss turkey with sauce in non-reactive bowl or plate, and pour into roasting pan when ready to start cooking.)
    •Turn pieces occasionally in sauce while marinating.

    TO GRILL

    •Spray rack with nonstick spray (don’t do this while rack is over fire).
    •Grill turkey legs approx 7 minutes per side, until browned.
    •Turning and basting often with sauce continue to grill about 1 hour, or until tender.

    OVEN METHOD

    •Cover drumsticks loosely in foil.
    •Bake in 325 degree F oven for 1 and 1/2 hours, basting frequently.
    •Uncover, then continue baking approx. 30 minutes, or until barbecued turkey drumsticks are browned and tender.
    •If the roasting pan won’t fit in your fridge, simply toss turkey with sauce in non-reactive bowl or plate, and pour into roasting pan when ready to start cooking.

    Enjoy
    Chef Phil

     If you do not have the sauce on your chin you are not eating them correctly.


    Category Uncaterorized | Tags: ,,,,,,,,, | No Comments

  3. CHALUPA MEXICAN STEW RECIPE

    January 5, 2011 by Daniel


    The pluses and minuses of being a professional chef:
    Pluses: People send you cookbooks to peruse through and glean some interesting recipes.
    Minuses: You rarely get invite to peoples homes for dinner.
    I now share one of the pluses from a book sent to me from a good friend and a neighbor from way back, thank you Karen.

     

    CHALUPA MEXICAN STEW RECIPE

    Serves: 8-10 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 (3 lb.) pork roast (fat trimmed)
    •1 (16 oz.) pkg. pinto beans, soaked overnight
    •4-5 cloves garlic, minced
    •2 tbsp. chili powder
    •1 1/2 tsp. cumin
    •1 tsp. dried oregano
    •2 (4 oz.) cans chopped green chilies
    •Black pepper to taste
    •5 carrots, peeled & sliced
    •4 stalks celery, sliced
    •1 can tomatoes, cut up
    •3 sm. zucchini, sliced

    PROCEDURE:

    •Put first 8 ingredients into a large Dutch oven.
    •Cover with water and cook, uncovered over low heat, 3 to 4 hours, or until meat and beans are tender.
    •Cool slightly
    •Remove meat from bones.
    •Cut or shred meat into bite size pieces.
    •Return meat to Dutch oven.
    •Add carrots, celery, tomatoes and tomato juice.
    •Cover and cook until vegetables are tender.
    •In last 10 minutes of cooking, add zucchini.

    Disfrutar,
    Chef Phil

     This is an authentic recipe but I’m sure you will get the same results if you “update” to a crock pot. Serve with warm flour tortillas, and a Corona or two…


    Category Uncaterorized | Tags: ,,,,, | 1 Comment

  4. PUMPKIN PIE CAKE RECIPE

    January 4, 2011 by Daniel


    Is it a pie or is it a cake? All I can attest to is that it is good !

     

    PUMPKIN PIE CAKE RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 70 Minutes

     

    INGREDIENTS:

    •1 29-oz. can of pumpkin
    •1 12-fl. oz. can of evaporated milk
    •1 Cup white sugar
    •3 eggs
    •3 Teaspoons ground cinnamon
    •1 Teaspoon salt
    •1 18-oz. package of yellow cake mix
    •1 Cup butter, melted
    •1 Cup chopped pecans

    PROCEDURE:

    •Preheat oven to 350 degrees.
    •Lightly grease a 9-by-13-inch baking pan.
    •In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt.
    •Pour the mixture into the baking dish.
    •Sprinkle cake mix over the pumpkin mixture.
    •Drizzle with butter.
    •Top with pecans.
    •Bake in the preheated oven 50 to 60 minutes.
    •Cool before serving

    Enjoy
    Chef Phil

     A little sprinkle of powdered sugar makes the presentation. Pie or cake…..no matter, ice cream goes with either.


    Category Uncaterorized | Tags: ,,,,,, | 1 Comment

  5. CHICKEN FAJITA CHILI RECIPE

    November 4, 2010 by Daniel


    This chili recipes contains all the ingredients and flavor of your favorite fajita…

     

    CHICKEN FAJITA CHILI

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 2 ½ hours (includes marination time) Ready In: Less than 3 hours

     

    INGREDIENTS:

    •8 boneless skinless chicken thighs, cubed (3/4 inch)
    •3 tablespoons olive oil, divided
    •2 tablespoons lime juice
    •1/2 teaspoon crushed red pepper
    •1 sweet onion, halved, sliced lengthwise (1/4 inch)
    •2 teaspoons minced garlic
    •2 (1.12-oz.) pkg. fajita seasoning
    •1 (28-oz.) can fire-roasted crushed tomatoes
    •1 (15-oz.) can pinto beans, undrained
    •1 (14.5-oz.) can fire-roasted diced tomatoes
    •1 cup chopped roasted red and/or yellow bell peppers
    •1/3 cup chopped cilantro

    PROCEDURE:

    •Place chicken in resealable plastic bag; add 2 tablespoons of the oil, lime juice and crushed red pepper.
    •Massage bag to coat. Refrigerate 2 hours.
    •Heat remaining 1 tablespoon oil in large pot over medium-high heat until hot.
    •Cook chicken 8 to 10 minutes or until browned on all sides, stirring frequently.
    •Remove chicken.
    •Add onion to pot; cook 3 minutes or until crisp-tender, stirring frequently.
    •Add garlic; cook 30 to 60 seconds or until fragrant.
    •Stir in fajita seasoning to coat onions.
    •Return chicken to pot. Stir in all remaining ingredients except cilantro; bring to a boil.
    •Reduce heat to medium-low; simmer, uncovered, 30 minutes to blend flavors.
    •Stir in cilantro.

    Enjoy
    Chef Phil

     Top each serving with additional chopped cilantro, sour cream and finely shredded cheddar or Monterey Jack cheese, and serve with lime wedges.


    Category Chicken, Recipes, Uncaterorized | Tags: ,,, | No Comments

  6. PUMPKIN PANCAKES RECIPE

    October 25, 2010 by Daniel

    We think of pumpkins for Halloween, but they can carry over until Thanksgiving, here is a great idea for Thanksgiving breakfast..

     

    PUMPKIN PANCAKES RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •2 cups biscuit mix
    •2 Tbsps. brown sugar, firmly packed
    •2 tsps. cinnamon
    •1 tsp. ground allspice
    •1-1/2 cups evaporated milk
    •1/2 cup solid pack pumpkin
    •2 Tbsps. vegetable oil, more for skillet
    •2 eggs
    •1 tsp. vanilla extract
    •butter, maple syrup or honey

    This is NOT the same as pumpkin pie filling

    PROCEDURE:

    •Combine first 4 ingredients in a mixing bowl.
    •Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth.
    •Heat a heavy griddle or skillet over medium high heat.
    •Lightly oil griddle and pour about 1/3 cup of batter per pancake.
    •Cook until edges are dry and top is bubbly.
    •Turn cakes and cook until golden.
    •Serve with butter and maple syrup.

    Enjoy
    Chef Phil

     If you do decide to serve it for a Halloween Brunch since it falls on a Sunday this year, I don’t think you will hear too many “boooooos” from the crowd..

    Category Breakfast, Eggs, Recipes, Uncaterorized | Tags: ,,,,,,,,,,, | No Comments

  7. Black Cake Recipe

    October 5, 2010 by Daniel

    Looking for a good cake for a Halloween party? Here it is, double it and make cupcakes.

     

    BLACK CAKE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •1/2 cup unsalted butter
    •1/4 cup plus 1 Tbsp. cocoa
    •Insert Text HERE
    •Insert 1/2 cup milk
    •2 eggs, unbeaten
    •1 tsp. vanilla extract
    •1 cup sugar
    •3/4 cup all purpose flour
    •2 Tbsps. baking powder
    •1/4 tsp. salt (necessary)

    PROCEDURE:

    •Preheat oven to temperature 350°F.
    •Place first 2 ingredients in top of a double boiler, and heat until melted and smooth.
    •Remove from heat.
    •Add next 3 ingredients and stir just enough to blend
    •Sift remaining 4 ingredients together in a bowl.
    •Pour the cocoa mixture all at once into the dry ingredients and stir quickly until well blended.
    •Bake in an 8 inch square pan about 25 minutes, or until a tester comes out clean.

    Enjoy!
    Chef Phil

     Frost with an orange cream cheese icing (recipe follows) and you have got your “tricky treat”


    Category Sweets -N- Treats, Uncaterorized | Tags: | 1 Comment

  8. Szechwan Beef Stir-Fry Recipe

    August 18, 2010 by Daniel

    For a little oriental flare, I say "wok this way"…. Serve with a side of white rice and your fortune cookie will say: "YOU HAVE VERY HAPPY FAMILY"

     

    SZECHWAN BEEF STIR-FRY RECIPE

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 25 Minutes

    INGREDIENTS:

    • 1 lb. beef flank steak
    • 2 Tbsps. lite soy sauce
    • 1 Tbsp. plus 1 tsp. Oriental sesame oil
    • 1-1/2 tsps. sugar
    • 1 tsp. cornstarch
    • 1/4 tsp. crushed red pepper
    • 2 cloves garlic, minced
    • 1 Tbsp. fresh ginger, minced
    • 1 small red bell pepper, seeded and cut into 1 inch pieces
    • 1/2 lb. frozen corn, thawed
    • 1/4 lb. snow peas, thawed if frozen

    PROCEDURE:

    • Cut beef lengthwise into 2 pieces. Cut each strip across the grain into 1/8 inch thick strips and place in a shallow dish.
    • Combine soy sauce, half the oil, sugar and cornstarch in a bowl and pour over meat strips, tossing to coat.
    • Heat remaining oil in a wok or heavy nonstick skillet over high heat.
    • Add red pepper, garlic and ginger and sauté 30 seconds.
    • Add bell pepper, corn and snow peas and stir fry 3 minutes.
    • Remove vegetables from pan.
    • Stir fry beef strips 2-3 minutes, in batches if necessary, until cooked throughout.
    • Return vegetables and beef to pan and heat through before serving.

    Enjoy!
    CHEF PHIL


    Category Beef, Uncaterorized | Tags: ,,, | No Comments

  9. Easy way to clean your copper cookware…

    March 17, 2010 by Daniel

     Had a question from the internet last night, thought  some others could benefit from the answer.
     
    Question: We have some copper pots and pans, what can I use to clean and maintain them?
     
    Answer: Cleaning them up is no problem, maintain the luster is the hard part.  Using lemons cut in half, as you would a Brillo Pad, and table salt as the abrasive just scrub as usual.  This was what we used in culinary school some years back, there may be a commercial product on the market now that does a better job, but I doubt that it will be as inexpensive.
     
    After the post I got a reply from someone that said they use the same method for cleaning their stainless steel the same way, sounds logical.
    Chef Phil

    Category Uncaterorized | Tags: ,,,,,,, | 1 Comment

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