CHICKEN WINGS w/ CHILES & LIME

Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: < 2 Hours *
* Includes marinating time

INGREDIENTS:

• 1/2 cup FRESH lime juice
• 4 cloves garlic, crushed
• 4 teaspoons grated fresh ginger
• 3 jalapeño chiles, seeded and finely chopped
• 2 pounds chicken wings and drumettes

PROCEDURE:

• Combine the lime juice, garlic, ginger, and chiles in a glass or nonreactive metal bowl.
• Add the chicken and turn to coat evenly.
• Cover and refrigerate for at least 1 hour and up to 4 hours, turning occasionally. (I used a zip-lock bag)
• Remove from the refrigerator and let stand at room temperature for 20 minutes.
• Preheat a grill pan over medium heat until very hot. Add the chicken and grill for about 20 minutes, turning occasionally, until cooked through and firm.
• Serve immediately.

Spicy and sweet, these little delicacies are best served on a platter and eaten with your hands. If you are serving them as party hors d’oeuvres, make plenty of them and have the napkins close by.

Enjoy,

Chef Phil

SOUTHERN-STYLE KALE

Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: < 1 Hour | Ready In: < 1 Hour

INGREDIENTS:

• 2 teaspoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 2 ounces country ham (or 2 ham hocks)
• 15 cups stemmed, torn and rinsed kale (1-2 bunches)
• 2 cups water
• 1/4 teaspoon crushed red pepper

PROCEDURE:

• Heat oil in a wide deep skillet over medium-high heat.
• Add garlic, stir, and immediately add ham (or hocks).
• Add kale by the handful, stirring to make room for more leaves.
• When all the kale has been added, add water and crushed red pepper
• Stir to combine.
• Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes.
• Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more.
• Serve warm.

Fresh made corn bread is THE accompaniment if you are truly looking for “Southern-style”

Enjoy,

Chef Phil

NO FAIL PIE CRUST

Serves: Makes 4 crusts | Difficulty Level: 1 (of 5) | Prep Time:0 Min. | Ready In: 10 Min.

INGREDIENTS:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 2/3 cups lard
• 1/2 cup water
• 1 egg, beaten
• 1 tablespoon distilled white vinegar

PROCEDURE:

• In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Only thing easier is going to the frozen food section of the local super market !

Enjoy,

Chef Phil

CINNAMON-CORNBREAD COBBLER w/ BLUEBERRIES

Serves: 10-12 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min.

INGREDIENTS:

For the Filling:

• 8 cups blueberries, rinsed
• 1/3 to 1/2 cup sugar, depending on the sweetness of the fruit
• 2 tablespoons lemon juice

For the Topping:

• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter, melted and cooled
• 1 egg, slightly beaten

PROCEDURE:

FOR THE FILLING:

• Heat the oven to 375 degrees F.
• Toss the blueberries with the sugar and lemon juice. Pour into a 13-by-9-inch oval baking dish.

FOR THE TOPPING:

• Combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.
• Make a well in the center and pour in the buttermilk, melted butter, and beaten egg.
• Stir with a wooden spoon to blend and then mix with a fork only until the bter comes together.
• Drop the batter by spoonfuls on top of the blueberries in the pan.
• Bake the cobbler for 40 to 45 min, or until the filling is bubbly and the topping is firm when pressed.

I love the way corn and blueberries taste together. This takes just minutes to make and is great with vanilla ice cream.

Enjoy,

Chef Phil

Some pies will call for a “blind-baked” crust, let’s start with that.

What does to bake blind mean?

Blind baking is another term for prebaking, and it refers to a pie or tart crust that you partially or completely bake before it is filled. This is done in many cases to help keep the crust from becoming soggy from a wet fruit filling, or so that you have a cooked crust if you are filling the pie with something already cooked, such as a custard.

Generally to prebake a crust, you roll it out and put it in the pie pan. To keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice.

Make sure to gently push the beans or rice up against the sides of the parchment or coffee filter, to keep the sides of the crust from collapsing in the heat of the oven. Place the crust in a hot oven (425°F), which will help set the flour in the sides before the fat starts to soften, and bake for 20 minutes. Carefully remove the weights and liner from the crust, prick the bottom with the tines of a fork to allow steam to escape, and return the crust to the oven.

If you are prebaking the crust, it may only need another 5 minutes in the oven, until it is a very light brown. If you want to fully bake the crust, it may need 10 to 20 minutes more baking until it is done.

Now, having done all this prebaking, blind baking, or baking blind, you also must take care if you’re subsequently going to add a filling and bake some more that you don’t overcook the edges of pie. You can buy a pie crust shield online, or if you’re a master of tin-foil origami, you can make one of your own.

FRESH STRAWBERRY PIE

Serves: Makes 1 Pie | Difficulty Level: 1 (of 5) | Prep Time: 10 Min | Ready In: 3 Hours

INGREDIENTS:

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

PROCEDURE:

• Arrange half of strawberries in baked pastry shell.
• Mash remaining berries and combine with sugar in a medium saucepan.
• Place saucepan over medium heat and bring to a boil, stirring frequently.
• In a small bowl, whisk together cornstarch and water.
• Gradually stir cornstarch mixture into boiling strawberry mixture.
• Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
• Pour mixture over berries in pastry shell.
• Chill for several hours before serving.
• In a small bowl, whip cream until soft peaks form.
• Serve each slice of pie with a dollop of whipped cream.

Fond memories of going to my grandfather’s farm with my mother, picking the fresh berries and coming home to make these pies. I hope you try it and have as much fun as I did.

Enjoy,

Chef Phil

CHOCOLATE COVERED PRETZELS

Serves: Makes 24 pieces Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: < 1 Hour

INGREDIENTS:

• 6 ounces milk chocolate chips
• 2 tablespoons shortening or 1/8 block paraffin wax
• 24 pretzels (3 inch)

PROCEDURE:

• Melt chocolate and shortening or wax over a double boiler or in the microwave.
• Stir until smooth and combined.
• Remove from heat, leaving mixture over hot water if using a double boiler
• If using microwave you may need to reheat if mixture gets too thick for dipping.
• Dip each pretzel in chocolate, allowing excess to drip off.
• Place on wax paper lined cookie sheets and chill until firm.

Enjoy,

Chef Phil

FYI:

Everybody loves pretzels – crunchy, brown, salty heart-shaped snacks. You can buy a whole bag for little more than a dollar on sale. They’re handy to keep around for unexpected company or for munching in front of the tv. But did you know pretzels have been around for approximately thirteen hundred and ninety years?

Somewhere straddling the border of northern Italy or southern France, pretzels were invented by an ambitious monk baking unleavened bread for the Christian Lent. Possibly out of boredom, he made some little shapes with leftover bread dough. Because Christians in those days prayed with their hands crossed over their chests, he tried shaping the dough to mimic that action. They were baked to a soft bread consistency and given as a treat to children that memorized their prayers. The monk named his new treat ‘pretiola’ – a Latin word meaning ‘little reward’.

EGGS BENEDICT STRATA

Serves: 8-10 Difficulty | Level: 2 (of 5)* | Prep Time: 10 Min. | Ready In: 1 Hour 15 Min.

INGREDIENTS:

STRATA:

• 4 English muffins, split (if muffins are extra-thick, use about 3)
• 2 tablespoons unsalted butter, cut up
• 1 cup chopped onion
• 10 oz. Canadian bacon, chopped (2 1/2 cups)
• 1 (10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
• 2 medium garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon ground nutmeg, divided
• 8 eggs
• 3 cups milk

HOLLANDAISE SAUCE:

• 5 Fresh eggs, separated, room temperature
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 3/4 cup unsalted butter, cut up

PROCEDURE:

• Heat broiler. Spray 13×9-inch glass baking dish with cooking spray.
• Place English muffins on baking sheet; broil 2 to 4 minutes or until tops are golden brown.
• Cut into 3/4-inch pieces (you should have about 4 1/2 cups); arrange over bottom of baking dish.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
• Cook and stir onion 3 to 4 minutes or until it begins to brown.
• Add bacon; cook and stir 3 to 5 minutes or until lightly browned.
• Stir in spinach, garlic and 1/4 teaspoon each of the salt, black pepper and nutmeg; reduce heat to medium to medium-low.
• Cook and stir 1 minute.
• Spoon over English muffins
• Whisk 8 eggs in large bowl until frothy.
• Whisk in milk and remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg.
• Pour over mixture in baking dish, pressing to make sure all bread is moistened.
• Cover and refrigerate overnight
• Heat oven to 350°F.
• Bake, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted in center comes out clean.
• Meanwhile, blend 5 egg yolks, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper in blender 1 minute or until combined.
• Place 3/4 cup butter in glass measuring cup; microwave on high 40 to 60 seconds or until melted and just starting to bubble.
• With blender running, slowly pour in butter in a very thin stream until sauce is thickened, 1 to 1 1/2 minutes total. (If butter is added too quickly, egg yolks won’t be able to absorb butter fast enough and sauce won’t thicken.)
• Beat egg whites in medium bowl at medium-high speed 1 to 2 minutes or until soft peaks form. Gently fold hollandaise sauce into egg whites.
• Heat broiler. Spoon hollandaise over hot strata; broil 1 to 4 minutes or until golden brown. Let stand 5 minutes before serving.

* The only reason I made this a #2 difficulty level was because of the Hollandaise, it is equally as good using a Hollandaise sauce mix (I use Knorr’s) then it would be a level #1.

This should make mother very happy on her “special day” !

Enjoy,

Chef Phil

RICOTTA SEAFOOD PIZZA

Serves: Makes 1 Large | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

INGREDIENTS:

• 1 Large pre-baked pizza round
• 12 Ozs. white pasta sauce (I use Ragu Alfredo)
• 8 Jumbo shrimps, peeled and deveined
• 8 Ozs. Cooked lump crabmeat
• 1 bunch of long green onions (optional)
• 2 cloves of garlic, finely chopped
• 2 Tbls of olive oil
• 1/2 pound of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/2 tsp of salt
• 1/2 tsp of fresh ground black pepper
• 1/4 cup of parmesan cheese

PROCEDURE:

• Sauté the shrimp in the oil until shrimp are pink, around 3 minutes.
• Add the garlic and onions and cook until tender, around 2 minutes longer.
• Cool the mixture to room temperature.
• Top the pizza with the sauce then spread the ricotta all over.
• Add the shrimp, crabmeat, onions (if using) and garlic.
• Sprinkle with salt and pepper.
• Top with mozzarella and parmesan cheese.
• Pre-heat the oven to 425 degrees
• Cook the pizza for around 20 to 30 minutes until crust is golden brown.

I used shrimp and crab but you can use whatever seafood you prefer. A little chopped fresh basil adds a wonderful taste.

Enjoy,

Chef Phil

BRAISED PORK w/ TOMATILLOS

Serves: 4-6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours

INGREDIENTS:

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 bone-in pork shoulder roast (3 to 4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 15 tomatillos, husks removed, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, peeled and halved
• 1 cup white wine
• 8 cups chicken broth

POLENTA:

• 4 cups chicken broth
• 1 cup yellow cornmeal

PROCEDURE:

• In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, about 1-2 minutes.
• Remove from skillet.
• Crush seeds using a spice grinder or mortar and pestle; set aside.
• Sprinkle pork with salt and pepper.
• In a Dutch oven, brown roast in oil on all sides.
• Remove and set aside.
• Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred.
• Add the garlic and crushed spices; cook 1 minute longer.
• Add wine stirring to loosen browned bits from pan.
• Stir in broth and return roast to pan.
• Bring to a boil.
• Cover and bake at 350° for 3 to 3-1/2 hours or until pork is tender.

FOR THE POLENTA:

• Meanwhile, in a large heavy saucepan, bring broth to a boil.
• Reduce heat to a gentle boil; slowly whisk in cornmeal.
• Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Serve with pork.
• I have also used this with out the polenta and filled burruitos or quesadillas

Enjoy,

Chef Phil