Chef Egg - June 2015 Schedule of Events

Chef Egg - June 2015 Schedule of Events

  • Healthy Cooking Demo @ Tutties Wellness Festival
  • Saturday June 13th, 1:30p, Cost – Free, Info at http://tuttiesplace.org/np/our-events/

  • Chef Egg Cooking Demo @ Baltimore Farmers Market and Bazaar
  • Sunday June 14th & 21st, 9:30a, Cost – Free

  • Chef Egg Cooking Demo @ The Baltimore Wine Festival
  • Saturday June 20th, Time – TBD, Tickets and Info at http://ow.ly/NVJhx

  • Hands On Knife Skills Class @ Station North Tool Library
  • Tuesday June 23rd, 6:30p, Cost $35, Tickets and Info at http://ow.ly/NVJQL

  • Kids Cooking Class @ While Foods Market Rockville
  • June 30th, 4:00 pm, Cost - Free Tuesday Half Pints Club - Make Your Own Ice Cream Party

  • Chef Egg Live – Taco Takeover @ Blue Moon Café
  • Wednesday July 1st, 7:15p. Cost – $15, Tickets and Info at http://ow.ly/NVSyu Menu: Homemade Corn Tortillas, Cuban Pork Mojo, Quick Pickled Veggies, Mango Chili and Avocado Salsa

    Crispy Summer Squash Pancakes

    Crispy Summer Squash Pancakes

  • 1 tbsp. Olive Oil
  • 5 C Yellow Squash or Zucchini, small dice
  • 1/2 C Onion, small dice
  • 1/2 C Red Bell Pepper, small dice
  • 1/2 tsp. Salt and Pepper
  • 1.25 C Saltine Crackers, crushed or Bread Crumbs
  • 2 Eggs
  • 1/3 C Parmesan Cheese
  • 1/4 tsp. Red Chili Flakes
  • 1 C Cornmeal or Polenta
  • 1/4 C Oil
  • Place a large skillet over medium heat. Add the oil, when it smokes, place the squash, onion and bell pepper into the pan. Cook until soft, about 10 minutes. Season with squash with salt/pepper then place the mixture into a sieve, strainer or colander. Place the sieve into a bowl, and let this drain for 1 hour in the fridge. The goal is to drain as much of the liquid from the veggies as possible while cooling it down.

    Place the squash mixture into a bowl and smash together with the crushed crackers, eggs, cheese and chili flakes, until a chunky batter forms. Place this mixture into the freezer for 30 minutes to firm up. Remove the squash from the freezer, drain off any water that has come to the top.

    Place a large heavy skillet over medium heat and add the oil to the pan. Form the pancakes by scooping 1/4 C of the mixture, form a patty and lightly dredge in the cornmeal. The batter will be loose, so don't worry about making a mess or that your pancakes are not perfectly shaped. When the oil smokes very lightly, carefully place the pancakes into the pan and cook for 3 minutes. Use a spatula to flip the pancakes once and cook for 3-5 minutes or until golden brown. Remove the pancakes from the pan and place on paper towels to drain well.

    Season with salt and pepper and serve hot. You can also cool/freeze these for later use. Just place them into the oven or toaster oven at 400 F or until crispy. I like to serve these with chicken and fish for a dinner or lunch and fried eggs for breakfast.

    Old Bay Potato Chips

    Homemade potato chips are truly a special treat! This recipe for fresh thick cut kettle style chips will satisfy your munchies like no other. You can toss in the classic Maryland style seasoning, Old Bay or cover in your favorite seasonings. Try salt and vinegar, bbq seasoning, cheddar cheese powder, dry ranch or italian dressing seasonings.

    Old Bay Potato Chips

  • 2 lbs. Russet Potatoes, sliced 1/8 inch
  • ¼ C Vinegar
  • 1.5 - 2 qts. Peanut Oil
  • 2 tbsp. Old Bay
  • Pre heat a large, heavy cast iron pot over medium/heat heat. Add the oil to the pot and heat to 375 F. We use peanut oil for its clean flavor and high smoke point. Next, slice the potatoes to 1/8 inch. You can hand cut the chips or using a mandolin or food processor.

    Bring a large pot of water spiked with the vinegar to a boil. Cook the sliced potatoes for 2 minutes and carefully remove using a slotted spoon, tongs or bamboo wire strainer/skimmer. Drain the potatoes and dry them well on paper towels. Cooking the potatoes in "vinegarized" water will do 3 things. First, it will quickly remove the extra starch. Second, it will pre cook the potatoes, decreasing the frying time. Last, the addition of the vinegar will make sure the potatoes will not over brown when cooked.

    If you do not want to boil the potatoes, you can soak them in cold water over night, Changing the water several times or until the water runs clear.

    When the sliced potatoes are as dry as possible, carefully place them into the oil and cook for 5-7 minutes or until golden brown and crispy. Move the chips around to cook evenly. Remove the chips using a slotted spoon or tongs, place on paper towels to drain. Pale the chip into a large bowl and toss lightly with the old bay seasoning. Serve hot!

    Rock Fish with Corn and Crab

    Rock Fish with Corn and Crab

  • 2 tbsp. Oil
  • 1.5 lbs. Rockfish, Cod, Tilapia, 4 - 6 oz. portions
  • 1 tsp. Salt and Pepper
  • ½ C Flour
  • 3 Egg, whisked
  • 2 tbsp. Butter
  • 1 tbsp. Shallots
  • ½ C Potato, small dice
  • ½ C Bell Peppers, small dice
  • ½ C Fresh Corn Kernels
  • 6-8 oz. Lump Crab
  • 1/2 C Wine
  • 1/2 C Cream
  • 1/3 C Tomato
  • ¼ C Fresh Herbs, chopped
  • Pre heat the oven to 425 F. Pre heat a large skillet then add the oil to the pan. Season the halibut with salt and pepper, dredge lightly in flour, dip in the eggs and then place in the pan. Cook the fish for 3-5 minutes or until browned lightly, turn the fish and repeat. Place the fish on a baking sheet and bake for 5 minutes.

    Wipe the pan clean then add the butter to the pan. Place the shallots, potato, corn, bell pepper into the pan and sauté until soft. Add the crab toss with the vegetables and then deglaze the pan with wine, simmer for 2 minutes and then add the cream. Simmer for 5 minutes; add the tomato and then season with salt and pepper.

    Place the fish on a plate, top with the crab mixture and garnish with fresh herbs.

    Ricotta Gnocchi with Peas

    Ricotta Gnocchi with Peas

  • 2.5 C Flour
  • ½ tsp. Salt
  • 1 lb. Russet Potato, baked and cooled
  • ½ C Ricotta Cheese
  • 2 Egg
  • 2 tbsp. Butter
  • 1 C Green Peas, fresh or canned
  • ½ C Cream
  • ¼ C Fresh Herbs, chopped
  • Remove the skin from the cooled potato and shred finely on a grater. Place 1 cup of flour and salt in a bowl and make a well in the middle. Place the potato, ricotta and egg in the well and start to mix. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface. Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions and place on a sheet tray and freeze for 10 minutes.

    Pre heat a large skillet over medium heat. Add the butter to the pan, then add the peas and toss for 3 minutes. Add the cream and bring to a simmer.

    Boil the gnocchi in salted water until they float to the top, about 90 seconds.

    Add the gnocchi to the sauce and cook until the sauce is thick then toss in the fresh herbs and season with salt and pepper.

    Chicken Piccata

    Chicken Piccata

  • 3 Chicken Breast, sliced thin and pounded flat
  • 1 tsp. Salt and Pepper
  • 1/3 C Flour
  • 2 tbsp. Butter
  • 1 tbsp. Oil
  • 1/2 C Onions, sliced thin
  • 1/4 C Capers
  • 1/4 C Fresh Lemon Juice
  • 2/3 C Prepared Chicken Stock, low or no salt
  • 1 tbsp. Butter
  • Season the chicken on both sides with salt and pepper and then lightly dredge in flour, shaking off any extra. Place a large skillet over medium heat and add half of the butter and oil to the pan. When the oil starts to shimmer, place 3 pieces of chicken into the pan. It should sizzle right a way. Cook for three minutes or until the bottom starts to brown lightly. Turn the chicken and repeat. Remove the chicken from the pan, add the rest of the butter and oil to the pan and repeat with the remaining chicken. Remove the chicken from the pan, then add the onions and cook until soft. Add the capers, lemon juice and chicken stock stirring up any brown bits from the bottom of the pan. Place the chicken and any juices back in to the pan and simmer on low heat, until the sauce is thick, about 5-7 minutes. Stir in a tablespoon of butter into the sauce and then season with salt and pepper.

    Garnish the chicken with fresh parsley and serve with pasta, steamed vegetables, potatoes, grains or rice.

    Fried Egg and Sweet Potato Breakfast Sandwich

    Fried Egg and Sweet Potato Breakfast Sandwich

  • 6 Bread, slices
  • 2 tbsp. Oil
  • 1 C Onion, sliced thin
  • 1 Sweet Potato, sliced thin about 1/8 inch
  • 3 Eggs
  • 1 tsp. Salt and Pepper
  • Place a medium skillet over medium heat. Add the 2 teaspoons of oil to the pan, when it smokes, add the onions and cook for 10 minutes or until golden brown, tossing every 2 minutes. Remove the onions from the pan.

    Wipe the pan clean with a paper towel, add 2 teaspoon of oil to the pan, when it smokes, place the sweet potatoes into the pan and cook until golden brown on one side, about 3 minutes. Turn the sweet potatoes over and repeat, season with salt and pepper.

    Clean out the skillet, add the rest of the oil to the pan and place over medium heat. When the oil smokes, add the eggs to the pan, season with a pinch of salt and pepper and cook for 3 minutes. Turn the eggs over and cook for 3 more minutes or until the yolks are set.

    While the eggs are cooking toast the bread. Place a layer of sweet potatoes on one side of the toast. Top with onions and eggs and a toasty top.

    Now Get Crackin'! Chef Egg

    Sweet Chili Sloppy Joe's

    Sweet Chili Sloppy Joe's

  • 1 tbsp. Oil
  • 1 lb. Ground Beef, Chicken or Turkey
  • 1/2 tsp. Salt and Pepper
  • 1/3 C Sweet Chili Sauce
  • 1 tbsp. Oil or Butter
  • 2 C Onions, sliced thin
  • 1 tbsp. Oil
  • 3 C Greens - Spinach, Kale or Mustard, chopped
  • 1 pinch Salt and Pepper
  • 4 Rolls or 8 slices of Bread, toasted
  • Place the oil in a large skillet over medium heat. Add the oil to the pan, when it smokes, add the meat and brown well, about 10 minutes. Drain off the fat by using a pair of tongs and a wad of paper towels. Season the meat with salt and pepper then stir in the sweet chili sauce.

    Place a medium skillet over medium heat. Add the 1 tablespoon of oil to the pan, when it smokes, add the onions and cook for 10 minutes or until golden brown, tossing every 2 minutes. Remove the onions form the pan, add more oil and then sautee the greens until just wilted about, 3 minutes. Season the greens with salt and pepper.

    Place 1/4 of the meat mixture on to the bottom of a roll. Top with sautéed onions and greens then serve hot.

    Steak and Fried Eggs

    Steak and Fried Eggs

  • 6 oz. Chuck Eye Steak or Skirt Steak, sliced to 1/2 Inch.
  • 1 tsp. Salt Pepper
  • 2 tbsp. Oil
  • 2 Eggs, cracked into a bowl
  • Dry the steak very well with paper towels to remove moisture. Pound the steak flat with your hand to tenderize and season with a pinch of salt and pepper on both sides. Place a medium non stick skillet over medium heat and add the 1 tablespoon of oil to the pan. When the oil smokes, place the steak in the pan. Cook for 4 minutes or until you see the steak cooking up the sides. When the steak has browned well, turn once and cook for 3-4 minutes. Remove the steak form the pan, place it on a plate and cover for 5 minutes. While the steak is resting, clean out the pan and place it on medium heat. Add the rest of the oil to the pan and when it smokes, place the eggs in the pan. Season the eggs with a pinch of salt and pepper and cook for 3-5 minutes or until the yolks are set.

    Serve the steak and eggs with a side of grits, oatmeal or fresh fruit.

    Chef Egg Makes a Chefs Knife

    Chef Egg Makes a Chefs Knife

    I recently finished a metal class at the Station North Tool Library in Baltimore. The goal of the class was to form my own chefs knife out of a thin sheet of steel, 2 rivets and 2 thin pieces of wood. The steel had already been formed so there would be no open flames and hammering for me. However there would be plenty of cutting, filing, drilling and sanding to be done before my knife would reveal itself.

    The first step, pictured above, was to pick out the shape and style of my knife using wood patterns.

    The next step required me to use a hand held saw/grinder tool to cut out the pattern. With lots of sparks and flying metal dust, I made sure to use eye, ear and breathing protection

    Now it was time to file down all of the sharp edges using a belt sander, making sure to get everything as smooth as possible.

    After everything was smooth, I clamped the metal cutout to a wood block and began to shave the metal down. This creates a bevel or angle creating a strong spine and the start of a razor sharp edge. After several hundred passes over several grits of sanding belts, I finally reach the right angle.

    Now it was time to heat treat my steel in a small kiln. This process would change the chemical and physical composition of my knife to create a very strong and flexible spine while keeping the blade edge soft and flexible enough to sharpen into a razor sharp edge.

    Sometimes the heating process can twist and turn, or even crack your blade if it's not done just right. Luckily for me, we just had to use a torch to heat my blade and straighten it slightly. After the blade is straight, it is cooled in a bath of oil.

    After this step, it was time to go home and do my homework. Now that the majority of the shaping had been done and the first heat treatment was complete, I had to do some more heat treating at home. In my home oven, I baked the knife at 400 F for 4 hours, let the heat come down naturally, and then repeated the process. This further "tempered" the steel to make it stronger. After that, I sanded the steel to remove any discoloration.

    When I returned to the shop, I had to choose wooden slats or "scales" for my handle. After drilling through metal and wood pieces, it was time to secure the wood to the metal using epoxy and metal rivets.

    On my last day, it was time to grind down the wood handle to match the steel and then sand everything until it was smooth. To finish the process, I used the sanding belt to create a very sharp and lasting edge on my knife. This took several grits of sand paper and a final polish. I finished the knife by oiling the wood and metal and wrapping it an oiled cloth for storage.

    Needless to say, this class was totally rad and gave me a great appreciation for the common tools that chefs and home cooks use every day. Now off to the shop for round #2!!!

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