Recipe: An Italian Spring

Posted on April 18, 2013 by trustmeimachef

I’m trying my best to coax spring time out of hiding! This meal will fill you but will not give you the proverbial lead brick in your tummy.

Light & little Chicken
Yields 4 game hen, 8 halves

4 Cornish game hen
1 cup honey
3 lemons, juiced and zested
salt & pepper
olive oil
2 cups pearl farro
5 cups vegetable broth or stock
1 head radicchio, quartered
6-8 radishes, sliced thin
1 bunch scallions, trim ends
4 cups balsamic vinegar

Execute:
Heat oven to 350 degrees F. Either truss or split game hen in half, place in a lightly greased roasting pan. In a bowl, mix honey with half of the lemon juice and zest. Season with salt & pepper, taste. Adjust seasoning or add more lemon. Take honey mixture and pour over hens, slather those little yummies! Sprinkle a little salt and pepper over everything. Make sure you’re seasoning like a chef, you’ve seen them on TV, there’s like a foot of distance between their seasoning hand and what they’re seasoning. There’s a reason for it! Do it :) then pop those chickies in the oven for 25-30 minutes, uncovered.
Meanwhile, on your stovetop, you’re going to cook the farro just like rice. Place all farro in cooking pot, drizzle lightly with o/o, mix, pour in broth, turn flame on to medium-low, bring to a simmer. Lower heat and allow to cook thru. In a separate pot, over low heat start reducing balsamic vinegar to a yummy syrup. Four cups will reduce to 1 cup.

Grillin’ time! If your grill is not available or non existent just pan sear. Lightly spray the radicchio and scallions with pan coating, season lightly with salt & pepper. Toss on the grill and get some nice grill marks on there. You don’t want to wilt the radicchio, a little soft but good grill marks. The scallions will wilt while charring, doesn’t matter. Just don’t burn the food beyond flavor!
Rough chop scallions and shred radicchio. Toss with cooked farro and sliced radishes, taste, season with salt, pepper, and drizzle over top with balsamic reduction. Serve with hen halves over top or family style.

Enjoy!

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Recipe: Why the 50′s rock!

Posted on March 26, 2013 by trustmeimachef

I recently bought a cookbook published circa 1950 something. It’s a slow cook collection of recipes, meaning they finish everything in the oven. What I fell in love with, was that every recipe had a full pairing of sides, salad & dressing, beverage and dessert.

Here’s my homage to this cookbook!

Kiss Me, It’s Spring
Yields 4 entrees

1 smoked ham, you know the kind your mom’s cooked every Easter of your life

12-15 cipollini onions, or shallots if you can’t find them, nip ends and cut in half lengthwise
2 cups carrots, pick a medley of colors(purple, red, yellow), cut on a bias

Glaze:
1 cup bourbon
1 cup honey or agave
1 cup cider vinegar

salt & pepper to taste

2 cups pearl couscous
3 1/2 cups low sodium chicken broth
1 cup fresh peas
1/2 cup sliced spring onions, aka scallions
juice from 1 lemon
2 tablespoons olive oil

Execute:
The ham is a heat through product. Depending on the kind you bought it should be an already cooked product, check the label. Heat oven to 350 degrees F. In a large roasting pan place your piggy right in the middle. Sprinkle your onion and carrots to surround. Drizzle 1/3 of the glaze over the piggy. Pop it in the oven and bake for half the recommended time. Check your piggy, what ever dripping are in the pan drizzle them over everything in the pan. Add another 1/3 of the the glaze. Bake the remaining time. Use the remaining glaze for presentation purposes.

Couscous just follow the directions using broth instead of water. Add in peas for resting period. Before serving, fluff ,add scallions, lemon juice and olive oil. Taste and adjust seasoning, salt & pepper if needed.

Plate it up. Enjoy!

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Recipe: Fast & Dirty Paella

Posted on February 17, 2013 by trustmeimachef

I love my mom. That said, for a better part of my childhood if it didn’t come out of a box she didn’t cook it. Don’t get me wrong she had her go to recipes: meatloaf, steak rice and beans, breakfast foods. For this reason I avoid box food like the plague. I’m going to indulge a short cut in this recipe. Enjoy!

Fast & Dirty Paella
Yields 2-4 depends, add a salad and bread

1 box yellow Spanish rice
Olive oil pan coating
1 large chicken breast, trimmed and cut into bite size chunks
4 Italian sausage links, boil and slice into coins
8 squid, cleaned, slice head into rings and remove beak from tentacles(yes, we’re using the tentacles)
1 medium onion, diced small
2 tablespoons tomato paste
4 saffron threads (optional)
Salt & pepper
1 cup frozen mixed peas, diced carrots & corn
1 cup frozen pepper strips
Garnish: fresh chopped parsley, lemon wedges

Execute:
Cook rice according to instructions on box. Set aside.
In a large sauté pan, spray with pan coating. Caramelize onions, add chicken, cook until dark golden brown. Add in sausage, tomato paste, saffron, salt and pepper. Cook to draw out flavor, taste, adjust seasoning. Add in frozen veg and rice, stir all ingredients completely. Lower flame, cook for another 10 minutes or until vegetables are hot. Taste, adjust seasoning.

Plate and garnish. Enjoy!

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Menu 2/5 thru 2/10

Posted on February 5, 2013 by trustmeimachef

It’s the most frustrating question in the world: what’s for dinner? Whether you’re cooking or it’s take out, there’s always that need for someone to make the choice.
I’m going to try to keep some sort of schedule and see if that helps with the “inspiration”.

Vegetarian
Crepes stuffed with ratatouille, roasted garlic tomato sauce, topped with poached egg, small salad and polenta fries

Seafood
Lemon marinated Grilled shrimp, served with orzo salad(scallions, artichoke, sun dried tomato), and small salad

Sandwich
BBQ Glazed Cheddar Stuffed Turkey Burgers served on a kaiser roll, with cole slaw and oven fries

Chicken
Baked Chicken w/ string beans, ginger, mushrooms & baked potatoes

Meat
Baked lamb chops with oranges over rice, with a mustard dressed spinach salad

Enjoy!

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Menu & Recipes: Surprise You’re Hosting a Party PART 1

Posted on February 2, 2013 by trustmeimachef

I love a good impromptu party. Holidays shouldn’t fall into that category but some things can’t be helped. Here’s a grocery store friendly menu with style!

Menu
PART 1
Caviar Foccacia
Prosciutto (or Ham) wrapped Shrimp
Roast Beef Sliders
Mediterranean Layered Dip with Crudités

PART 2
Honey Mustard Crusted Drum Stick
“Crab” Mac & Cheese Fritters
“Asian Persuasion” vegetarian Ramen Salad

PART 3
Naughty Strawberry Shortcake

Recipes

Caviar Foccacia
Yields 12 or more pieces

Olive oil, spray or use a brush
Lemon zest
1 12×4 Foccacia bread, cut 1 inch wide by 3 inches long
4 hard cooked eggs, slice in one of those old school egg slicers (or just rough chop)
1 small red onion, sliced thin (paper thin if possible)
1/4 cup chopped parsley
1 cup sour cream
Salt & pepper to taste
1 small jar salmon roe (if I have it in my dominantly “ethnic” supermarket, you definitely have it)

Execute:
Spray or brush both sides with olive oil on cut Foccacia. Toast in oven @ 350 degrees, 5 minutes – toast don’t burn. While still warm toss with lemon zest. Allow to cool before setting up.
Assemble on serving tray. Layer all toast points, place one slice of egg on bread. Place 3 pieces of red onion; season sour cream with salt and pepper. Add a teaspoon dollop of seasoned sour cream, only on one end. Don’t smear! Just a dollop. Sprinkle everything with chopped parsley. Put as much salmon roe as you like!
Enjoy!

Prosciutto Shrimp
3 shrimp per person, you do the counting

1 lb. 16/20 size shrimp (what does that mean: it means that in every pound there are 16 to 20 shrimp of approximately the same size), defrosted, raw, peeled & deveined

4 ounces prosciutto, cut in half
Enough 6 inch bamboo skewers for all the shrimp

Execute:
Skewer shrimp, season, and wrap in prosciutto. Bake in oven for 10-15 minutes until shrimp are firm.

Roast Beef Sliders
Yields 12 sliders

1 pack of small potato rolls
1 lb. deli roast beef, medium rare, get it sliced fresh
3-4 slices Swiss cheese, cut each slice into 4 squares
12 Sandwich slice kosher pickles
3 tablespoons ketchup
3 tablespoons mayo
Salt & pepper
12 sandwich frill picks (long tooth picks)

Execute:
If your rolls aren’t pre-sliced, do so now. In a small bowl mix mayo, ketchup and season well. Spread mix on inside of rolls, layer 2 slices of beef and assemble sandwich. Top sandwich with Swiss cheese square, using a brûlée torch melt cheese over top. No torch? no problem; melt the cheese in broiler on roll top before sauce and assembly.
Drain and pat dry pickle slices. Once cheese is melted and lightly browned, and sandwich is assembled: take pickle slice, wrap from bottom to top of sandwich and pin on top with frill pick!

Mediterranean Layered Dip
Yields 1 pie plate

2 cans cannellini beans or chickpeas, drained and rinsed
2 cups pitted kalamata olives, chef’s choice: chop as fine or coarse as you like
2-3 lemons
1 bunch flat leaf parsley, chopped
Olive oil
Salt & pepper
2 large red peppers, to roast
3 hard boiled eggs, chef’s choice: rough chopped or wedges
12 oc. brick of feta cheese, large chunk crumble
Sumac spice
Carrots, peel and slice on a bias for crudités
Cucumbers, slice on a bias for crudités
3-4 colored peppers, cut into triangles for crudités

Execute:
In a food processor, purée beans with splash of olive oil, salt & pepper, squeeze in juice from half a lemon. Should not taste lemony, more nutty. Taste and adjust seasoning. Spread as first layer to dip.
Place fresh peppers over open flame on stove top. Rotate until all sides are charred, place in a bowl while still hot. Cover bowl with plastic wrap and allow to cool. Once cool, charred skin cleans off easy, remove seeds and stem. Dice small. Mix with chopped kalamata olives, parsley, season with olive oil, lemon juice, salt & pepper. Taste and adjust seasoning. Spread over top of bean purée, this is your second layer.
Third layer is chopped eggs or wedges. Sprinkle feta over top, sprinkle sumac spice and fresh ground pepper over everything. Garnish with lemon wedges.

Enjoy!

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Recipe: Resolve to be Awesome

Posted on January 3, 2013 by trustmeimachef

This whole resolution thing can be a self fulfilling prophecy of failure! No one ever commits to anything realistic and it becomes all about extremes. People spontaneously go all or nothing. How does anyone win that way?! They don’t.

Ssssh I’m here to help. I’m a self admitted carboholic, thank you for feeling my pain. The best trick I have for other carboholics is to have your carbs in soup form, and always order or serve yourself the small portion. Then pair your soup with a super gigantic salad.

Cheaters Minestrone
Yields 2 quarts

3-4 quarts low sodium chicken broth
1 can white bean (chef’s choice: cannellini, pinto, garbanzo, black eyed pea, navy bean)
16 ounces crushed tomato
1 large yellow onion, minced
4 cloves garlic, lightly crushed (don’t mash them you’ll be taking them out later)
1/2 cup celery diced
1 cup zucchini diced
1/2 cup carrot diced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 1/2 cups cooked small shaped pasta

Execute:
Put everything in a large pot except for broth and pasta. Bring to a simmer, taste and season. Add broth, bring to a boil and then simmer down to a bit over half. Taste and season.

Serve with pasta at the bottom of the bowl. The soup will heat thru pasta.

Super Salad
1 large salad

1 head of romaine, trimmed, cleaned, outer leaves discarded
2 ounces your choice lettuce, spinach, watercress, arugula, turnip greens shredded
1/2 cup beans, chef’s choice: chickpea, black bean, kidney, lentil
1/3 cup veggies, chef’s choice: roasted red pepper, zucchini, grilled eggplant, cauliflower, green pepper, carrots
1/3 cup fruit, chef’s choice: any kind of berry, citrus, melon
1/3 cup crunchy, chef’s choice: tortilla chips, Chinese fried noodle, crispy onion, nuts, veggie chips
3 ounces protein, chef’s choice: chicken, salmon, albacore tuna, shrimp, grilled pork loin, cheese
Salt and pepper to taste
Equal parts vinegar or citrus and olive oil

Execute:
Mix everything together except for the crunchy stuff. Add small amounts of vinegar, oil, salt and pepper. Remember it’s easy to add, difficult to take away. Taste and season. Top with crunchy stuff.

Enjoy!

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Hands on How To’s

Posted on January 2, 2013 by trustmeimachef

Welcome to the New Year! Now it’s time to tackle a big resolution – learn how to cook.

I’m here for you. Visit me at Fiverr.com

I’m Trust Me I’m a Chef. I’ve already done a few Skype sessions with people and I have to say it’s a lot of fun helping you cook!

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Recipe: Breakfast of Champions

Posted on December 26, 2012 by trustmeimachef

It’s been proven time and time again – BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY!!!

Doctors and studies aside just think of it this way, when was the last time you went more than 5 hours without a full meal? Most people sleep an average 5-7 hours (that is a random estimate based on how many hours I get). So after seven hours of basically fasting your body is ready for a gentle meal. I want to repeat this so you all understand – after any kind of fasting your body REQUIRES a gentle meal.

Not donuts, not a hot dog with the works, not pizza – I’m not saying I haven’t done it. I’m just saying, new year equals better choices.

Pancakes & Peaches
Yields 4 breakfast plates with 3 pancakes

1 1/2 cups pancake mix (the just add water kind)
1 1/2 cups of multigrain pancake mix (follow instructions on box)
8 large peaches, super ripe
1 tablespoon salted butter
1/2 cup brown sugar (preferably dark)
2 cups Greek yogurt
Honey (you’re going to add to taste)

Execute:
Start with your peaches, pit and wedge those yummy babies! In a nonstick sauté pan heat butter and brown sugar. Add peaches when butter has melted, sugar will melt as peaches warm and begin to juice. Turn off pan when sugar has dissolved.
Make your pancakes. Tips on making excellent pancakes:
1. Use medium high heat.
2. Pancake is ready to flip when large bubbles have formed on “raw” side of pancake.
3. Once pancake has been flipped, it doesn’t need time to cook just a little bit of time to get some color.

Last part, mix Greek yogurt and honey.

Assembly:
Plate it up! Pancake, peaches, dollop of yogurt, repeat. Try this without syrup first you may be pleasantly surprised at how sweet it is already.

Enjoy!

Note: I used a lot of caps in this post cause I’ve seen some real sad eating habits lately. And then people have the nerve to turn around and ask why?!

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Recipe: Seduce Your Taste Buds

Posted on December 16, 2012 by trustmeimachef

Taking your time never seems like an option when suddenly you realize you’re hungry. I challenge you to think ahead and truly treat yourself to some decadence.

Much like the season, it’s all about the layers.

Crab & Andouille Sausage soup
Yields 2 quarts (please try to share)

In order of appearance:
1 tablespoon vegetable oil
1 tablespoon sweet butter
1 lb. andouille sausage, chef’s choice, in casing or out, diced or sliced
1 large yellow onion, dice small
1/2 cup crushed tomato
2 tablespoons tomato paste
1 tablespoon paprika
1 tablespoon lemon thyme
1 medium-small carrot, peeled and grated
1/2 pinch saffron threads
2 red skin potato, peeled & diced small
4 quarts broth, vegetable or low sodium chicken
5 cloves of garlic, grated or minced
3 ears of corn, cut into thirds
12 ounces jumbo lump pasteurized crab meat
1-2 lemons, you will need zest & juice
Olive oil
1 baguette, sliced 1/2 inch thick on a bias
Pan coating
Salt and Pepper

Execute:
In a large pot heat oil and butter together. When butter is completely melted add in onions and sausage. Cook until all is caramelized, try not to rush this process (lower that flame), you want a dark and even caramelization on everything. Remove as much of the sausage as you can (don’t become obsessive just the big chunks), set aside for the end.

Add into your pot, tomato, paste, paprika, thyme, carrots, saffron, and potatoes. Stir and scrape the bottom of the pot. Mix thoroughly, lightly season (one good pinch of salt and a couple of cranks of fresh pepper), add in broth & garlic only when everything starts to sizzle a bit.
Simmer (low heat) until reduced by 1/3 to 1/2. This takes time, let it do its thing! How long? Give it an hour, medium-low flame. Then add in corn and sausage. Taste and adjust seasoning.

In an oven set at 350 degrees, toast baguette slices. Make sure both sides have been sprayed with pan coating. Keep a close eye on your crostini! 10 minutes maybe, just keep an eye on them. They’re done when they’re golden.
In a mixing bowl, toss crab meat, lemon juice, zest, olive oil, salt and pepper. Add in flavoring agents little by little, this is your salad, make it to your liking. You can always add, you can’t take away.
To serve: make each bowl of soup has all the bits and pieces in it. Sausage, potatoes and at least one piece of corn. Place a crostini(toast point) either floating in the middle of the bowl or slightly perched on the rim. Top off crostini with crab salad use as much or as little as you like.
ENJOY!

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Getting Personal

Posted on December 16, 2012 by trustmeimachef

As a chef I love a challenge. Whether you have dietary restrictions or a cooking handicap. I can guide you through your cooking experience, help you plan any party or special event and even help plan a weekly menu.

Please feel free to contact me on Trust Me I’m a Chef my handle is Trust Me I’m a Chef.

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