Fresh Roasted Turkey Breast

There is nothing I love more than a turkey breast sandwich. But the sliced turkey you get at the deli or prepackaged is often times a gelatinous blob of pressed turkey parts, fillers, artificial flavors and preservatives, water and salt.

If you like sliced turkey but hate deli style meats, try roasting your own turkey breast. You can find boneless turkey breasts at the grocery store for a fraction of the price of deli turkey with no added flavors or preservatives. Season with a little salt and pepper, then bake until the skin is crispy and you have lunches and dinners for the whole week.

Fresh Roasted Turkey Breast

  • 2 lb. Turkey Breast
  • 1 tbsp. Veg Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • Pre heat the oven to 450 F. Place the turkey breast on a baking sheet, cover with oil and season with the salt and pepper. Bake the turkey for 30-40 minutes or until it reaches 165 F in the center of the breast. Remove the turkey from the oven and cover with foil for 10 minutes. Slice the turkey at an angle, very thin for sandwiches or chunks for salads.

    You can season with a variety of spices and flavors. Try these flavor combinations.

    Rosemary, Garlic and Lemon - Old Bay - Dry BBQ Rubs - Jamaican Jerk - Teriyaki - Indian Curry - Southwest Taco - French Herbs - Roasted Tomato and Basil - Orange Marmalade

    Chef Egg's May 2016 Events

    Greetings Friends!

    May is going to be great month for events and lessons. I will be all over the Baltimore area cooking up a storm on TV, Radio and Chef Egg Live pop up cooking classes. I will also be working with great local organizations like Tutties Place, Baltimore Station, Walter Reed Hospital and Great Kids Farm, to get people cooking. Most importantly we want people to eat a healthy diet with their friends and family. The best way to get the skills you need to succeed in the kitchen is to come out to a class, or visit my new educational website www.cookingwithegg.com. You can also check out my new show, Chef Egg's Cooking Eggsperience.

    Now lets get crackin'! Peace - Chef Egg

    Chef Egg on WJZ TV - Mothers Day Recipes
    Sunday May 8th , 8:44a

    Chef Egg Live: Shrimpfest @ The Local Oyster
    May 17th - The Local Oyster – Mt. Vernon Marketplace Menu: Shrimp Etoufee, Spanish Garlic and Chili Shrimp, Spicy Thai Coconut and Shrimp Soup, Shrimp Ceviche w/ Avocado and Buttermilk Puree

    Tix and info @ www.chefegg23.eventbrite.com

    Chef Egg Live: Hands On Spring Brunch
    May 25th – Blue Moon Café Too Menu: Chorizo Sausage and Breakfast Guacamole Tacos, Glazed Lemon and Poppyseed Scones, Citrus Salad w. Sweet Sour Cream and Pistachios

    Tix and info @ www.chefegg23.eventbrite.com

    Chef Egg Live: Spring Seafood
    May 27th - Whole Foods Market Annapolis - Culinary Center Menu: Spanish Paella, Scallops with Citrus Coriander Vinaigrette, Thai Style Whole Snapper

    Tix and Info @ https://www.regonline.com/Register/Checkin.aspx?EventID=1841239

    Baked Vegetarian Samosa

    Samosas are a classic indian hand pie/pastry that is served with a variety savory flavors. Generally a pie dough is rolled flat, stuffed with a mixture of vegetables and spiced lamb and then fried. This recipe has been simplified, stuffing a vegetable mixture into a piece of puff pastry and baking until golden brown.

    You can use a variety of filings including ground meats, potatoes, grains, beans and vegetables. Spices can include curry, cumin, cinnamon and garam masala (a mixture of warm spices), that can easily be purchased at the grocery store for little $$$.

    The technique takes a little practice, but once it is perfected you can make a big batch of samosa in no time. It is also a cool group activity. Remember to use parchment paper or a SILPAT (non stick silicon pad) on your baking sheet so the pastry won't stick!

    Baked Vegetarian Samosa

  • 2 tbsp. Olive Oil
  • 2 C Sweet Potato or Potato, small dice
  • 1/2 C Onion, small dice
  • 4 cloves Garlic, minced
  • 2 C Kale, sliced thin and chopped
  • 3/4 C Canned or Frozen Peas
  • 3/4 C Rasions, chopped
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1-2 tsp. Cumin
  • 1-2 tsp. Curry Powder
  • 3/4 C Water
  • 1 Lime, juiced
  • 2 sheets Puff Pastry, defrost in the fridge
  • 2 Eggs
  • 1/2 C Water
  • 2 tbsp. Sesame Seeds, optional
  • You will need a baking sheet with parchment paper or a SILPAT (non stick silicon pad).

    Pre heat the oven to 425 F. Place a large pan over medium heat and add the olive oil to the pan. Place the sweet potatoes and onions into the pan and cook for 5 minutes, tossing every minutes. Add the next 4 ingredients and cook for 5 minutes, tossing every minute. Add half of the salt, pepper, cumin and curry and cook for 2 minutes, stirring constantly. Add the water and let simmer for 10 minutes or until the water has evaporated and the sweet potatoes are soft. Season the mixture with the rest of the spices to suit your taste and stir in the lime juice. Let this mixture cool to room temperature or chill completely.

    Take the defrosted puff pastry out of the fridge and place both sheets on a cutting board. Mix the egg and the water in a small bowl and set aside. Cut each sheet into 9 equal squares. Take one square and lightly roll it out and rub/paint a small amount of the egg mixture in the 4 sides. Place 2-3 tablespoons - a golf ball sized scoop - of the vegetable mixture in the middle of the square. Pull the 4 corners together with one hand and pinch tightly. Use your other hand to seal the seams together, creating a four cornered pouch of awesomeness. Place the pastry on the lined baking sheet and continue until you have formed 18 samosas. Paint the remaining egg mixture over the pastry and sprinkle with sesame seeds.

    Place the samosas into the oven and bake for 10 minutes, rotate the pans and cook for 8 minutes or until golden brown.

    You can serve samosas with homemade or store bought chutneys, sweet chili sauce or fresh salsa.

    Meet Those Two Dudes

    Chef Egg's kitchen can get crowded at times. His friends are always dropping off tasty treats, practicing their cooking skills and testing recipes. But, who is eating all of this grub? Well... Those Two Dudes! With bottomless stomachs, Those Two Dudes can eat everything in sight morning, noon and night.

    Where did Those Two Dudes come from? It all started when Chef Egg was teaching a cooking lesson at a local community college. Those Two Dudes came up to him for some samples and Chef Egg was blown away with the sheer amount of food these guys could put down. They also had crazy knowledge about FOOD!

    Everyone in Chef Egg's kitchen seems to like having Those Two Dudes around. They don't mind cleaning the dishes after a meal, are always willing to lend a hand, and they are a constant source of inspiration and humor.

    March 2016 Newsletter and Events

    March 2016 Newsletter and Events

    Greetings Fans and Friends,

    March is going to be a great month in the Chef Egg world! We have some great new classes and venues, and have just finished the new www.cookingwithegg.com. This is a cooking website for people of all ages, who are looking to get started in the kitchen and lead a healthy lifestyle. Videos, blog, how to's, food science, equipment lists and chef egg merchandise.

    We will be at the Whole Foods Culinary Center in Annapolis for a couples class and back at Blue Moon Café Too in Federal Hill twice this month.

    Last, Chef Egg is now booking corporate team building and on site lunch/learn events. Also private cooking lesson, dinner parties and events for the spring and summer season.

    Check out www.cookingwithegg and get cooking today!

    Peace, Chef Egg

    Events

  • Chef Egg Live: Hands On New Orleans – SOLD OUT
  • Wednesday March 9th, 2016 7p-10p Blue Moon Café Too – Federal Hill Menu: Make your own Gumbo and French Beignets Tix ($35) and info at www.chefegg23.eventbrite.com

  • Chef Egg Live: Couples Class - French for Beginners
  • Tuesday March 15th 2016, 6:30-9:00p Whole Foods Market Annapolis – Culinary Center Menu: Mussels w/ White Wine and Garlic, Cog Au Vin (Chicken w/ Wine), Crepes w/ Nutella and Berries Tix and Info at https://www.regonline.com/Register/Checkin.aspx?EventID=1817896

  • Chef Egg Demo @ NACE Four Chef's and a Pairing
  • Monday March 21st, 2016 5:30p-10:00p The Grande Baltimore Tix and Info at http://baltimorenace.net/index.php

  • Chef Egg Live: Hands On Indian Cuisine
  • Wednesday March 30th, 2016 6:30p-9:30p Blue Moon Café Too – Federal Hill Menu: Spiced Basmatti Rice, Sag Paneer (Spinach and Indian Cheese), Chicken Tikka Masala, Roasted and Spiced Chickpeas Tix ($35) and info at www.chefegg23.eventbrite.com

    Chef Egg's February 2016 Newsletter and Events

    Greetings Friends of Chef Egg!

    Let's keep it simple. The Chef Egg Live - V Day class is sold out, that is awesome! Next up, we have a very cool pop up class w/ The Local Oyster Bar in Mt. Vernon Marketplace. Tix are limited and almost sold out, so get them while they last. Next month, I am planning a hands on Mardi Gras class and an Indian class, tix will be up ASAP!

    Top 5 Crock Pot Tips

    Slow cookers are a great tool of convenience for new cooks and busy people alike. Though electric crocks were invented in the 50's, the brand name "Crockpot" exploded on the market in the early 70's. It has been used to make a million recipes from meat stews, roasts, ribs, soups and sauces, rice, breads, beans, grains, baby food, hot beverages and even yogurt.

    Chef Egg's January 2015 Newsletter and Events

    Chef Egg wishes you a Happy and Healthy New Year!

    I want to thank all of my fans and friends for a successful 2015! I have travelled the country teaching a wide range of audiences at university, community, corporate, military and private events. The audience feedback and excitement has been amazing.

    Hands On Chef Egg Events

    I am also over the moon about the new Chef Egg Live - Hands On Cooking Events at the new Blue Moon Cafe Too in Federal hill. We are going to do monthly hands on classes for the community and private events for large groups and corporate clients.

    Chef Egg TV is Here!

    For over 2 years, I have been working on the pilot show for Chef Egg's Cooking Eggsperience. I started with a wild idea to create the next evolution in culinary entertainment. With massive help and love many friends and artist, the show is now a reality. Hit the link https://vimeo.com/149056799 to check out the trailer. The goal is to get this on TV for all to see. Keep posted for updates, new episodes and updated web content.

    Events

  • Chef Egg Live - Hands On Knife Skills at Blue Moon Cafe TOO in Fed Hill

    Wednesday January 20th, 2016 7:00p

    Tix and Info at https://www.eventbrite.com/e/chef-egg-live-hands-on-knife-skills-tickets-20128252144

    Start your new year off right, and get cooking today! Let Chef Egg teach you the fundamentals of basic knife skills and help you get "Chopped" like a "Top Chef" in no time!

    Start off with practice knives while learning basic techniques and graduate to the real thing while preparing healthy and tasty recipes. From knife construction, types of knives and sharpening to professional cutting techniques these skills will have you slicing and dicing with safety and ease for a lifetime of culinary adventures.

    Learn how to slice, dice and chop salads, whole pineapples, mire poix (onion, celery, carrot), potatoes and a whole chicken.

  • Spanish Paella

    Paella is a classic Spanish seafood dish from Valencia, Spain. Created in a wide pan called a "patella", Paella is a communal/shared dish that is made from short grained rice flavored with saffron and topped with steamed shellfish. The recipe can change widely from local village to village and include regional flavors and ingredients. The combo paella adds different meats like spicy chorizo sausage, chicken, veal and rabbit. Shellfish and fish filets can also be added in many combinations to add a regional flavor.

    Spanish Paella
    Serves 4-6

  • 2 tbsp. Olive Oil
  • 1/2 lb. Chorizo Sausage
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 C Short Grained Spanish Bomba Rice, Sushi Rice or Arborio Rice
  • 3.75 C Chicken or Seafood Stock
  • 1 C Green peas
  • 1pinch Paprika
  • 1pinch Saffron
  • 1 lb. Med. Shrimp, peeled and de-veined
  • 1 lb. Mussels, cleaned and rinsed
  • 1 lb. Clams, cleaned and rinsed
  • 2 tbsp. Olive Oil
  • 1 Lobster, sliced lengthwise
  • 1 C Tomato, seeded and chopped
  • ½ C Fresh Parsley, chopped
  • 1 Lemon, sliced
  • Place the stock in a saucepan and bring to a boil. Add the saffron and paprika and simmer on low heat. Add the olive oil to a very large skillet. When the oil starts to smoke, place the sausage into the pan, brown on all sides and then remove.

    Add chopped onion and bell peppers and sauté until tender. Add the rice and sauté until it turns white. Add the chorizo back to the rice mixture, then pour in the boiling stock and add the peas, tightly cover the dish and simmer for 10 minutes. Carefully remove the lid, add the clams and mussles then simmer covered for 5 minutes. Again, carefully remove the lid to the pan and place the shrimp into the rice. Cover and cook for 7 minutes or until the rice is tender and the shellfish are open.

    While the shellfish are steaming, place a large skillet over medium heat. Add the olive oil to the pan. Season the split lobster with salt and pepper. When the oil smokes, place the lobster into the pan and sear on both sides until the tail curls up.

    Serve the Paella hot, and garnish with fresh tomato, lemon and parsley.

    Roasted Rosemary Garlic and Lemon Chicken

    Roasting a chicken is a very simple and easy skill that can be done with so many flavors. I like to keep things simple with salt, pepper, lemon, fresh garlic and rosemary. You can pop this in the oven for an hour and it will turn out perfect every time. The goal is to cook the chicken so the meat is moist and tender, while roasting the skin so it is crispy and flavorful.

    If you dig this method, try seasoning your chix with cumin, chili powder and lime juice for a Mexican theme, use a BBQ dry rub for quick down home flavor, or marinate in honey, soy sauce and chili flakes for a Chinese style dinner.

    Roasted Rosemary Garlic and Lemon Chicken

  • 3-4 lbs. Chicken, bone in, chopped
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 2 tbsp. Olive Oil
  • 1 head Garlic, cloves smashed
  • 3 sprigs Fresh Rosemary, chopped
  • 1 Lemon, quartered
  • Pre heat the oven to 425 F. Place the chicken on a baking sheet and season on both sides with salt, pepper, olive oil, lemon juice and chopped rosemary. Place the smashed garlic cloves, rosemary stems and lemon rinds throughout the chicken and bake for 1 hour. Using a large spoon, baste the chicken every 20 minutes. Reserve the chicken juices to serve with the chicken.

    The chicken is done when the temperature of the meat is 165 F and is not longer pink. You can use a meat thermometer, which is the best way, or simply cut into the meat to check for doneness.

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