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Posts Tagged ‘cooking at home’

  1. Southwestern Pasta Salad Recipe

    September 20, 2010 by Daniel


    Southwestern spin on the classic pasta salad

     

    SOUTHWESTERN PASTA SALAD

    Serves: 24 bars Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/2 lb. rotini or other spiral pasta
    •2 tomatoes\raw, diced
    •1-1/2 cups frozen corn, thawed
    •2 carrots\raw, shredded
    •1/4 cup red onion\raw, chopped
    •1 Tbsp. Dijon mustard
    •1 Tbsp. lime juice
    •1 Tbsp. jalapeño pepper, seeded and minced (WEAR RUBBER GLOVES WHEN MINCING AND CHOPPING JALAPENO PEPPERS)
    •3/4 tsp. chili powder
    •3/4 tsp. ground cumin
    •1 cup fresh cilantro, chopped (CILANTRO IS A POWERFUL FLAVOR, USE SPARINGLY)

    PROCEDURE:

    •Cook pasta in boiling salted water 8-10 minutes, or until al dente.
    •Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.
    •Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid.
    •Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly.
    •Season to taste with salt and pepper.

    Enjoy!
    Chef Phil

     


    Category Soups & Salads | Tags: ,,, | 1 Comment

  2. 10 Layer Monster Bars Recipe

    September 16, 2010 by Daniel


    Says that it makes 24 bars, so as far as “servings” go, around here that would be 2…

     

    10 LAYER MONSTER BARS

    Serves: 24 bars Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/2 cup unsalted butter, melted
    •1 1/2 cups graham cracker crumbs
    •1 (14-oz.) can sweetened condensed milk
    •1 cup pecan halves
    •16 caramels, cut up (3/4 cup)
    •1 cup semisweet chocolate chunks
    •1 cup white baking chips
    •1/2 cup milk chocolate chips
    •1/2 cup coarsely chopped walnuts
    •1/2 cup cashews

    PROCEDURE:

    •Heat oven to 350°F. Line 13×9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper.
    •Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecans, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and cashews in pan; press gently.
    •Bake 25 minutes or until edges of bars bubble gently. Do not overbake. Cool completely on wire rack.
    •Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.)

    Enjoy!… I did!
    Chef Phil

     


    Category Sweets -N- Treats | Tags: ,,, | No Comments

  3. Ginger, Garlic, and Honey Grilled Baby Back Ribs Recipe

    September 8, 2010 by Daniel

    A little late for that Labor Day cook out but definitely a good excuse to fire up the grill

     

    GINGER, GARLIC, and HONEY GRILLED BABY BACK RIBS

    Serves: 4 Difficulty Level: 3 (of 5) Prep Time: 4 Hours (includes marinating time) Ready In: 4.5 Hours

     

    INGREDIENTS:

    •1 Tbsp. fennel seeds, crushed
    •4 racks true baby back ribs
    •6 cloves garlic, coarsely chopped
    •1 piece (2 inches) fresh ginger, peeled and coarsely chopped
    •1 tablespoon sugar
    •1 tablespoon kosher salt
    •2 teaspoons freshly ground black pepper
    •2 tablespoons honey
    •1 tablespoon soy sauce
    •1 tablespoon Asian fish sauce or more soy sauce

    Sauce:

    •1 Tbsp. fennel seeds, crushed
    •4 teaspoons coarse salt (kosher or sea)
    •4 teaspoons white pepper 4 juicy limes, cut in half
    •Advance preparation
    •1 to 4 hours for marinating the ribs

    PROCEDURE:

    •Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs.
    •Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
    •Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
    •Spread the spice paste over the baby back ribs on both sides.
    •Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
    •Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
    •Set up the grill for direct grilling and preheat it to medium.
    •When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
    •Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with a spoon until mixed.
    •Dip the ribs in the sauce before eating.

    Happy Cooking,
    Chef Phil

     


    Category Pork | Tags: ,, | No Comments

  4. BBQ Beef Tenderloin Recipe

    September 1, 2010 by Daniel

    Let’s get ready for the Labor Day week-end… Pair this up with your favorite potato or pasta salad and you’ve got a meal for the crowd.

     

    BBQ BEEF TENDERLOIN

    Serves: 10-12 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: < 90 Minutes

     

    INGREDIENTS:

    •1 Tbsp. fennel seeds, crushed
    •2 tsps. salt (optional)
    •1/2 tsp. ground ginger
    •1/2 tsp. crushed red pepper
    •2-1/4 lbs. beef tenderloin roast

    PROCEDURE:

    •Combine first 4 ingredients in a bowl. Rub spices into beef.
    •Meat can be covered and refrigerated overnight before grilling.
    •Cook beef in covered grill 30-40 minutes per 1 lb over medium heat, turning occasionally, until meat thermometer reads 135°F.
    •Let stand 5-10 minutes before slicing thinly. (Temperature will go up ten degrees while standing.)

    Happy Cooking,
    Chef Phil

     


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

  5. Penne Pasta w/ Chicken & Peas Recipe

    August 26, 2010 by Daniel

    Interesting pasta recipe, think I’ll have this for dinner tonight…

     

    PENNE PASTA w/ CHICKEN and PEAS

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •2-1/2 cups penne or other tube pasta
    •1/2 cup chicken stock
    •1 cup frozen green peas, thawed (divided}
    •1 Tbsp. olive oil
    •1 clove garlic, minced
    •1 red bell pepper, seeded and diced
    •3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
    •1/4 cup Romano or Parmesan cheese, grated

    PROCEDURE:

    •Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside.
    •Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside.
    •Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds.
    •Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout.
    •Add pea purée, whole peas and salt and pepper to taste. Stir well.
    •Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly.
    •Stir in cheese and toss well before serving.

    Enjoy!
    Chef Phil

     


    Category Chicken, Pasta Dishes | Tags: ,,,,, | 1 Comment

  6. Baked Peach French Toast Recipe

    August 25, 2010 by Daniel

    What to do with all those peaches ? Save some for this breakfast treat…

    BAKED PEACH FRENCH TOAST

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready in: < 45 Minutes

     

    INGREDIENTS:

    •6 1-Inch thick slices of whole-grain bread
    •1 8 Ounce package cream cheese
    •6 Sliced fresh peaches
    •1/2 Cup pecans, chopped
    •1/2 Cup whole milk
    •1/2 Cup buttermilk
    •1/3 Cup maple syrup
    •3 Large eggs
    •2 Tablespoons unsalted butter, melted
    •1 Tablespoon sugar
    •1 Teaspoon cinnamon
    •1 Teaspoon vanilla extract
    •1 Tablespoon Kahlua coffee liqueur (optional)

    PROCEDURE:

    •Pre-heat oven to 400 degrees.
    •Lay bread slices in a casserole dish or other baking dish.
    •Prick bread 3-4 times with sharp knife and spread a layer of cream cheese on top of each slice of bread Arrange peach slices on top of bread to cover.
    •Sprinkle pecans over peaches.
    •Combine remaining ingredients well and pour over bread, trying not to dislodge nuts too much from the peaches.
    •Bake 20 – 30 minutes, or until bread is no longer "soggy" and just begins to brown on the edges.

    Enjoy!
    Chef Phil

     


    Category Breakfast | Tags: ,,,,, | No Comments

  7. Crock Pot Pork Chops Recipe

    August 24, 2010 by Daniel

    Had such a good response from last crock pot recipe, lets fire it up again… goes well with mashed potatoes and green beans.

     

    CROCK POT PORK CHOPS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 8 Hours

     

    INGREDIENTS:

    •4 pork chops
    •1/4 Tsp. salt
    •1/4 Tsp. pepper
    •1/4 Tsp. garlic powder
    •1/4 Tsp. onion powder
    •2 Tbsps. olive oil
    •2 cans golden mushroom soup

    PROCEDURE:

    •Sprinkle both sides of pork chops with salt, pepper, garlic powder, and onion powder.
    •Heat a large saute pan on medium-high heat.
    •Pour olive oil in the heated skillet. Brown pork chops on each side for about one minute.
    •Remove pork chops and place in crockpot.
    •Pour soup over pork chops. Cover and cook on low for 8 hours.

    Enjoy the meal & a cooler kitchen!
    Chef Phil

    We sell top brands in Hoshizaki Commercial Refrigeration here at J.E.S. Restaurant Equipment

     


    Category Pork | Tags: ,,, | No Comments

  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. Rolled Flounder w/ Lemon & Broccoli Recipe

    August 13, 2010 by Daniel

    A nice, refreshing “all-in-one” meal for the family… A simple tossed salad makes this your complete meal for the evening.

     

    ROLLED FLOUNDER w/ LEMON & BROCCOLI

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 35 Minutes

    INGREDIENTS:

    • 1/3 cup unsalted butter, melted
    • 1/3 cup lemon juice
    • 1/4 tsp. pepper
    • 1/8 tsp. paprika
    • 1-1/3 cups cooked brown rice, or white rice
    • 1 cup sharp cheddar cheese\grated, shredded
    • 1/2 lb. fresh broccoli, stemmed and coarsely chopped
    • 2 lbs. flounder or sole fillets
    • toothpicks

    PROCEDURE:

    • Preheat oven to temperature 375°F.
    • Combine first 4 ingredients in a bowl and set aside.
    • Combine cooked rice, cheese and broccoli in a separate bowl. Add 1/4 cup lemon butter to rice mixture.
    • Use some of the lemon butter to coat a shallow oven-proof baking dish and set the remainder aside.
    • Lay fillets flat on a sheet of wax paper. Divide the rice stuffing equally and place portion on the wide end of each fillet.
    • Gently roll up, secure with toothpicks, and place seam side down in prepared baking dish.
    • Pour remaining butter sauce over rolled stuffed fish. Bake 20 minutes or until fish flakes easily when tested with a fork.
    • Remove toothpicks before serving.

    Enjoy!
    CHEF PHIL


    Category Seafood | Tags: ,,, | 1 Comment

  10. Crockpot Meatloaf Recipe

    August 12, 2010 by Daniel

    Facebook follower is craving meatloaf but not the heat from the oven so lets fire up the crock pot…

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

    INGREDIENTS:
    • 1 1/2 Pounds very lean ground beef (90/10 mix)
    • 1 egg
    • 1 cup finely chopped onion
    • 1 cup soft torn bread crumbs
    • 2 teaspoons prepared mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dried parsley flakes
    • 1 cup ketchup, divided

    PROCEDURE:
    • Spray crockpot with cooking spray (If crock pot comes with wire rack use it)
    • In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup.
    • Shape mixture into a ball and place in slow cooker.
    • Spread remaining ketchup over top of loaf.
    • Cover and cook on LOW for 6 to 8 hours.

    Enjoy!
    CHEF PHIL

    Category Beef | Tags: ,,,, | 1 Comment

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