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  1. Roasted Baby Artichokes

    May 9, 2012 by Jarrett

    A reader asked for a recipe for using baby artichokes, this one always worked well for me.

     

    ROASTED BABY ARTICHOKES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 12 to 16 Baby artichokes
    • 1/4 Cup olive oil
    • 1 Cup dry white wine
    • 3 cloves garlic, Peeled & Crushed
    • For The Topping:
    • 1 Cup bread Crumbs (I used Progresso Italian style)
    • salt & pepper (to taste)
    • 1 Tablespoon lemon zest, Finely Chopped
    • 1 tablespoon fresh lemon juice
    • 1 Tablespoon fresh lemon
    • 3 Tablespoons Finely Chopped fresh parsley (flat leaf if you can find it)
    • 2 Tablespoons olive oil
    • Additional oil (for drizzling)

     

    PROCEDURE:

    • Preheat the oven to 375 degrees F.
    • Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
    • Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
    • In a small caserole dish large enough to hold them all, add the artichokes, the garlic, olive oil and white wine.
    • Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.
    • Usually this will take between 20 to 30 minutes.
    • Remove the artichokes from the oven, and increase the temperature to 425 degrees F.
    • Pour off any excess liquid from the cooked chokes, and set aside.
    • Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.
    • Drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown.

     

    Hope this answers your question Deborah.

     

    Enjoy,

    Chef Phil

    Category Recipes, Sides, Vegetable Dishes | Tags: , , , | No Comments

  2. Braciole (Italian Stuffed Steak) Recipe

    May 8, 2012 by Jarrett

    Most Italian Grandmothers make this without a recipe but just in case, here’s one for your files.

     

    BRACIOLE (ITALIAN STUFFED STEAK)

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 3 Hours

     

    INGREDIENTS:

    • 8 thinly sliced top round steaks
    • 10 slices bread
    • 2 cloves garlic, minced
    • ½ small onion, diced
    • 2 tablespoons fresh parsley, minced
    • ¼ cup grated Parmesan cheese
    • 2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 6 tablespoons water
    • 2 tablespoons olive oil
    • Spaghetti sauce (home made is best)

     

    PROCEDURE:

    • Pound steaks to ¼ thickness, if not sliced thin.
    • Season both sides with salt and pepper to taste.
    • In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
    • Add water, being careful that the mixture is not too wet.
    • Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
    • Roll steak and filling like an egg roll
    • Fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.
    • Tie the rolls up (like a package) using kitchen string.
    • Heat olive oil in skillet over medium heat.
    • Quickly brown steak on all sides.
    • When steak is browned, transfer to large pot and cover steak rolls with your favorite spaghetti sauce.
    • Simmer over medium-low heat for at least 2 hours.

     

    This may be served with a side of pasta or over a bed of rice……and the crusty bread is a must !

     

    Enjoy,

    Chef Phil

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

  3. Spinach Stuffed Chicken Breast

    May 7, 2012 by Jarrett

    This is a spicier version of your standard spinach stuffed chicken breasts, but equally as tender and tasty.

     

    SPINACH STUFFED CHICKEN BREASTS

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

     

    INGREDIENTS:

     

    • 1 (10 ounce) package fresh spinach leaves
    • 1/2 cup sour cream
    • 1/2 cup shredded pepper-jack cheese
    • 4 cloves garlic, minced
    • 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
    • 1 pinch ground black pepper
    • 8 slices bacon

     

    PROCEDURE:

     

    • Preheat the oven to 375 degrees F
    • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.
    • Stir in sour cream, pepper-jack cheese, and garlic.
    • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.
    • Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon.
    • Secure with toothpicks, and arrange in a shallow baking dish.
    • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon.

     

    If “spicy” is not your cup of tea, feel free to substitute any melting cheese of your choice. I have used Havarti/Dill and subbed thin sliced prosciutto for the bacon

    Enjoy,

    Chef Phil

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

  4. Cracked Chicken Recipe

    May 7, 2012 by Jarrett

    Chicken drumsticks and wings dusted with garlic, salt, pepper and Cajun seasoning, grilled to crispy perfection and served with your favorite barbecue sauce. Inexpensive but oh so tasty!

     

    CRACKED CHICKEN

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 10 Minutes

     

    INGREDIENTS:

    • 1- 8 piece package chicken drumsticks and wings
    • 2 tablespoons garlic powder
    • 2 tablespoons fresh ground pepper
    • 2 tablespoons Cajun seasoning
    • 2 tablespoons salt
    • 1/2 cup barbecue sauce *

     

    PROCEDURE:

    • Lightly dust both sides of each piece of chicken with the four spices
    • Heat the grill to medium heat.
    • Place the chicken approx 5 inches above the heat source. (Middle rack if your grill is equipped with one)
    • Cook 4-5 minutes per side, or until skin is crispy.
    • Serve on a plate with the barbecue sauce in a dipping dish in the center, either cold or warm.

     

    If you season up a double batch you can be eating one while the other one is grilling !
    * I have also offered the “Buffalo wing” sauces.
    Enjoy,

    Chef Phil

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

  5. Marinated London Broil Recipe

    May 4, 2012 by Jarrett

    This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak. With this cooking method even this inexpensive cut of beef will be very tasty.

     

    MARINATED LONDON BROIL

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 30 Minutes (After marinating time)

     

    INGREDIENTS:

     

    • 5 large garlic cloves
    • 1 tablespoon salt
    • 1/2 cup dry red wine
    • 1/4 cup balsamic vinegar
    • 1/4 cup soy sauce
    • 1 tablespoon honey
    • 1 teaspoon black pepper
    • 1 teaspoon Worcestershire sauce
    • 1-1/2 pounds top-round London Broil — 1 1/4-inch thick

    PROCEDURE:

     

    • Combine all marinade ingredients, mixing well to dissolve the salt.
    • In a heavy-duty resealable plastic bag combine London broil with marinade.
    • Seal bag, pressing out excess air.
    • Marinate, chilled, turning occasionally, for 4 to 6 hours.
    • Prepare grill.
    • Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare.
    • Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving.
    • Cut across the grain.

     

    If you really want to make it authentic try getting a Flank Steak.

    Enjoy,

    Chef Phil

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

  6. Chicken Grilling 101

    May 2, 2012 by Jarrett

    Chicken Grilling 101

     

    Grilling is an activity done only on weekends, holidays, and of course for parties. And why not? It takes time, patience and a relaxed mind to grill a chicken properly. For the purpose of grilling, you can either choose charcoal grills or gas grills. Though both ways of grilling can give you delicious chicken, cooking in a gas grill is more convenient. A gas grill is an electronic machine where you can control the temperature with the help of switches, and you also do not have to fear the wind extinguishing the flame. Grilling chicken on the gas is easy, but there are certain techniques and precautions that you need to know before you start cooking.

    Though there are less chances of the chicken getting burnt on the gas grill, there are still many people who have burnt the chicken for the initial few times they have tried to grill chicken. However, with practice, a person can definitely learn how to cook chicken on a gas grill properly. The two important things that you have to take care of is the level of the flame and the time that takes for cooking the chicken thoroughly on a gas grill.

    Grilling Chicken on a Gas Grill


    There are certain steps that you have to follow while cooking chicken on a gas grill.
    1. First thing you have to do is clean the chicken thoroughly. Once you have done this, you have to add seasoning both to the inside and outside part of the chicken. You can add salt, fresh basil, thyme, pepper, rosemary and cilantro to the chicken.
    2. Heat the gas grill and coat the grill with vegetable or olive oil, as per your preference with the help of a stiff wire brush. One very important thing to remember is to keep the flame of the grill on low (230 to 250 degrees F), as a high or medium flame can cause the chicken to get charred.
    3. Place the chicken on the grill and constantly turn the chicken after every ten minutes. The chicken would take at least 30 – 40 minutes to cook completely.
    4. Before taking the chicken out of the gas grill, you should check the temperature with the help of a meat thermometer. The ideal internal temperature of a cooked chicken should be around 170 degrees F.
    5. Once the color of the chicken turns golden brown, switch off the gas grill and transfer it into a different serving plate.

     

    Indirect Method of Grilling Chicken
    Other than the above given direct method of grilling chicken, another method would be indirect grilling. There are mainly two ways in which one can grill chicken indirectly. One way would be by covering the base of the gas grill (below the grate) with aluminum foil and cook chicken on it. The other method can be done only if your gas grill has dual burners. What you have to do is, before placing the chicken on the grate, switch on both the burners for some time. Switch off one of them and place the chicken on the side which is switched off. For cooking chicken thoroughly by these methods, it may take a little extra time than the direct grilling method (approximately 10 minutes more). However, there is less chance of the chicken getting burned by these methods.

    Tips for Grilling Chicken

    Chicken is one of the most popular choice of grilled food. Grilled chicken served in any form can prove a great feast for the taste buds. It may be skinless whole chicken or any part of a chicken, it is suggested to trim out the excessive fats this will prevent the dripping of fats directly on the fire. All this will help in cooking the chicken perfectly; without the chances of it being overcooked. The unavoidable difficulty that comes across while grilling the chicken is, maintaining the perfect moisture in the chicken. Many times, the chicken just dries off in the process of grilling which kills the taste part. To avoid this:

    • Marinade the chicken a few hours before grilling; with a thick marinade sauce or a faint coat of regular cooking oil, will do just do fine.
    • Put the chicken breast in an aluminum foil bag and then put it on the grill, this method helps keeping the moisture intact.
    • Use correct utensils when grilling chicken, like a long handled tong and a metal spatula, which will help you in turning the chicken.
    • If possible, use boneless chicken with the skin removed. If you are grilling the chicken pieces with their skin on, then cook the skin side first and then the other side of the meat.
    Cooking chicken on a grill, is an art that is mastered one step at a time, the more you practice the more efficient you will get and we don’t mind practicing for such a ‘noble’ cause. Do we? All you have to do is keep on improving your grilling skills!
    An important thing one must remember is that grilled chicken should never be served by directly taking it from the grill. After you transfer the chicken onto a serving plate, let it rest for 10 – 15 minutes before you cut into pieces. Otherwise, there is a chance of the chicken turning hard. To enhance the flavor of the chicken, serve it with BBQ sauce.
    May this be your best grilling season yet.  And remember for all your grilling supplies from seasonings to the ultimate grill check with JES for all your needs and don’t be afraid to ask me for tips or to answer any question you might have.
    Enjoy the season,
    Chef Phil

    Category How To's, Kitchen Guides, Quick Tips | Tags: , , , , | No Comments

  7. Steak Grilling 101

    May 2, 2012 by Jarrett

    Before we get too far into the “grilling season” let’s do a little review on the proper techniques for beef.

     

    Steak Grilling 101

     

    Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking.

    1. Let your steak reach room temperature before grilling. Some people might tell you that this isn’t necessary, however I feel that this helps grill your steak more evenly and faster.
    2. Trim the steak of excess fat. Any strips of fat should be about 1/4″ thick. Also cut through the fat strip about every 1 1/2″. When grilling fat shrinks fast than the meat and it can cause your steaks to curl.
    3. Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.
    4. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.
    5. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
    6. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
    7. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

     

    Grilling Times by Thickness These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

    Thickness Rare Medium Well Heat
    1″ 6-8 8-10 10-14 High
    1 1/2″ 8-10 10-12 12-16 High
    2″ 12-16 16-20 20-24 Medium

    Category "The Scoop" Kitchen Guide, Kitchen Guides | Tags: , , , , , | No Comments

  8. Shrimp Carbonara Recipe

    April 30, 2012 by Jarrett

    A favorite of mine anytime I go to my favorite Italian restaurant, “OG”, I can’t remember the name right now !

    SHRIMP CARBONARA

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time:30 Minutes Ready In: < 90 Minutes

     

    INGREDIENTS:

     

    FOR THE SHRIMP:

    • 1 cup extra virgin olive oil
    • 1 cup hot water
    • 1 tablespoon italian seasoning
    • 1 tablespoon garlic , chopped
    • 1 1/2 pounds large (26-30 count)shrimp

     

    FOR THE SAUCE:

    • 1 cup butter
    • 1 1/2 teaspoons garlic , chopped
    • 3 tablespoons bacon bits
    • 3 tablespoons all-purpose flour
    • 1 cup parmesan cheese , grated
    • 4 cups heavy cream
    • 4 cups milk
    • 1/4 cup bacon , mixture
    • cooked pasta
    • 1/2 teaspoon fresh cracked black pepper
    • 2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
    • 1/4 teaspoon salt
    • 3 tablespoons romano cheese , grated
    • 3 tablespoons parmesan cheese , grated
    • 1 3/4 cups mozzarella cheese , shredded
    • 1/2 cup panko
    • 1 1/2 teaspoons garlic , chopped
    • 1 1/2 tablespoons butter , melted
    • 2 tablespoons parsley , chopped
    • 1 1/2 cups roasted red peppers , cut into small strips
    • 1/4 cup bacon bit

     

    PROCEDURE:

    Preheat oven to 350ºF.
    Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic.
    Add shrimp.
    Cover and refrigerate for at least 30 minutes.

     

    FOR THE SAUCE:

    • Melt butter in a large saucepan over medium heat.
    • Add garlic and bacon bits.
    • Sauté for 5 minutes, stirring frequently.
    • Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt.
    • Use a wire whisk to whip all ingredients together.
    • Bring to a boil.
    • Reduce heat and allow to simmer.
    • Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl.
    • Stir until well blended. Set aside.

     

    FOR THE SHRIMP:

     

    • Preheat large skillet.
    • Add or shrimp to pan.
    • Add red peppers and bacon bits.
    • Cook for 3 more minutes or until cooked on both sides
    • Add sauce.
    • Stir until well blended.

     

    TO SERVE:
    Place hot, precooked pasta on a lager serving platter. Top with shrimp and sauce. Evenly distribute topping over top of shrimp. Place in broiler until top is golden brown.

    Serve immediately and enjoy.

    This dish can also be prepared with chicken breast meat and is equally as good.

    Chef Phil

    Category Recipes, Shrimp | Tags: , , , | 1 Comment

  9. Mushroom Risotto Recipe

    April 30, 2012 by Jarrett

    I had a request for a recipe for a mushroom risotto, glad to be of assistance. A very versatile side dish that takes any meal to the next level.

    MUSHROOM RISOTTO

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 4 ounces fresh gourmet blend mushrooms
    • 2 tablespoons diced onions
    • 1 tablespoon diced pimentos
    • 1 1/2 cups Arborio (or risotto) rice
    • 2 (14-ounce) cans reduced-sodium chicken broth
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon seasoned salt
    • 2 tablespoons grated Parmesan cheese

     

    PROCEDURE:

    • Preheat medium saucepan on medium-high 2-3 minutes.
    • Reduce heat to medium; add all ingredients (except cheese).
    • Stir until blended.
    • Cover and cook 10 minutes, stirring occasionally.
    • Reduce heat to low
    • Cook 10 more minutes, stirring occasionally.
    • Remove rice from heat; stir Parmesan cheese in vigorously.
    • Serve.

     

    For a creamier-tasting rice, stir in 2 tablespoons butter before serving.

    Enjoy,

    Chef Phil

    Category Recipes, Sides | Tags: , , , , | No Comments

  10. Shrimp with Zucchini and Tomatoes Recipe

    April 24, 2012 by Jarrett

    A great recipe to celebrate the arrival of the vegetable season. The juices from the tomatoes add a wonderful flavor to the sauce.

    SHRIMP w/ ZUCCHINI & TOMATOES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 1 Tbsp olive oil, extra-virgin, divided
    • 1 medium uncooked zucchini, cut into 1/4-inch slices
    • 1 pound uncooked shrimp, large-size, peeled and deveined
    • 1 cup grape tomatoes, cut in half
    • 1/2 tsp dried oregano
    • 1/2 tsp table salt
    • 1/4 tsp black pepper, freshly ground, or to taste
    • 1 1/2 tsp minced garlic
    • 1/4 cup water

     

    PROCEDURE:

    • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
    • Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.
    • Flip zucchini and cook until golden on other side, about 2 minutes more.
    • Remove zucchini to a plate with a slotted spoon.
    • Heat remaining teaspoon oil in same skillet.
    • Add shrimp; sauté 1 to 2 minutes.
    • Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water;
    • Sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened
    • Return zucchini to skillet; toss and serve.

     

    Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).

    Enjoy,

    Chef Phil

    A great recipe to celebrate the arrival of the vegetable season.  The juices from the tomatoes add a wonderful flavor to the sauce.

     SHRIMP w/ ZUCCHINI & TOMATOES
     Serves: 4             Difficulty Level: 1 (of 5)            Prep Time: 10 Minutes            Ready In: < 30 Minutes

    INGREDIENTS:

    1 Tbsp olive oil, extra-virgin, divided
    1 medium uncooked zucchini, cut into 1/4-inch slices
    1 pound uncooked shrimp, large-size, peeled and deveined
    1 cup grape tomatoes, cut in half
    1/2 tsp dried oregano
    1/2 tsp table salt
    1/4 tsp black pepper, freshly ground, or to taste
    1 1/2 tsp minced garlic
    1/4 cup water

    PROCEDURE:
    Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
    Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.
    Flip zucchini and cook until golden on other side, about 2 minutes more.
    Remove zucchini to a plate with a slotted spoon.
    Heat remaining teaspoon oil in same skillet.
    Add shrimp; sauté 1 to 2 minutes.
    Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water;
    Sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened
    Return zucchini to skillet; toss and serve.

    Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).

    Enjoy,

    Chef Phil

    Category Recipes, Seafood, Shrimp | Tags: , , , | No Comments

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