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Chef Egg August 2014 Events

Chef Egg August 2014

Chef Egg Live: Roll Your Own Sushi @ Blue Moon Cafe, Thursday August 21st, 2014

Join Chef Egg as he teaches you the fine art of sushi rolling. You will create your own sushi rolls and Thai summer rolls using fresh fruits, vegetables, tofu and fish. You will also enjoy iced green tea and complimentary miso soup. Sushi "Success" is gauranteed for all!

Tickets ($20) and info at

Free Classes at Whole Foods Market, RSVP

Half Pints Club: Back to School Lunches - 4:00pm

Learn how to pack you favorite lunches and leave with your own personalized lunch bag.

  • Whole Foods Market Rockville 8/19
  • Half Pints Club: After School Snacks 4:00pm
    Menu: Banana Bars, Fruit Veggie and Cheese Skewers with Creamy Cherry Dip.

  • Whole Foods Market Rockville 8/26
  • Cooking with Teens: Hands On Cooking 6:30pm
    Menu: One Skillet Spaghetti, Green Salad with Dressing and Fresh Garlic Bread

  • Whole Foods Market Rockville 8/26
  • How to Grind Your Own Beef Burgers

    How to Grind Your Own Beef Burgers

    1. Purchase flavorful and inexpensive cuts of beef like skirt, flank, sirloin, chuck, and chuck eye.

    2. Cut the beef into small cubes, trim any silver skin or tendons, season well with kosher salt and freeze for one hour.

    3. Place the beef into a food processor with 1-2 strips of bacon for added flavor and fat.

    4. Pulse the beef a few times until you have a course grind. Do not over chop, a few small chunks of steak is all good.

    5. Portion the beef with a large ice cream scoop and flatten. Season with a little fresh pepper then fry or BBQ to medium.

    Tzadziki Yogurt Sauce

    Tzadziki Yogurt Sauce

  • 1 C Greek Yogurt
  • 1 tbsp. Garlic, minced
  • 1/4 C Cucumber, chopped
  • 1/4 C Red or Green Onion, chopped
  • 1 Lemon, Juiced
  • 2 tbsp. Fresh Dill or Celery Greens (Optional)
  • Salt and Pepper to Taste
  • Place all ingredients into a bowl and mix to combine. Keep in the fridge until service. You can serve this as a dip for raw and grilled vegetables, chips or over sandwiches, sliced pita, chicken, lamb, geek or seafood.

    Oven Roasted Tomatoes

    Oven Roasted Tomatoes

  • 4 Tomatoes, sliced
  • 2 tbsp. Olive Oil
  • Salt, Pepper, Dried Italian Herbs
  • Pre heat the oven to 350 F and place parchment paper on a baking sheet. Lay out the tomatoes in a single layer, drizzle with olive oil and season with salt, pepper and herbs. Bake for 30 - 40 minutes or until the tomatoes begin to shrivel.

    You can puree the tomatoes to create a flavorful sauce for pasta or spread appetizers and pizza. You can also freeze for later use.

    Grilled Corn Salsa

    Grilled Corn Salsa

  • 3 ears Corn, shucked
  • ¼ Green Onion, diced
  • 1 Tomato, diced
  • ½ Bell Pepper, Diced
  • 1 Lime, juiced
  • ¼ C Fresh Cilantro, chopped
  • Place your grill on medium heat. Grill the corn on all sides until lightly charred and then cool completly. Carefully slice the corn from the cobs with a small knife, then place all of the ingredients into a bowl and toss. Add salt and pepper to taste.

    Summer Harvest Ratatouille


  • 2 tbsp. Olive Oil
  • 1/2 Onion, diced
  • 3 C Zucchini and Squash, diced
  • 2 C Eggplant, diced
  • 1 C Bell Peppers, diced
  • 1 tbsp. Garlic, minced
  • 2 C Tomato, diced
  • 1 tsp. Salt and Pepper
  • 1/4 C of Fresh Herbs (Basil or Parsley) or 1 tsp. of Dried Herbs (Herbs d'Province)
  • Parmesan Cheese (Optional)
  • Place a large skillet over medium heat. Add the oil to the pan, when it smokes, add the onions and toss for 3 minutes. Add the next 3 ingredients and drop the heat to med/low. Cook for 20 minutes, tossing every 5 minutes. Add the garlic and tomato and cook for an additional 20 minutes, tossing every 5 minutes. Season the dish well with salt, pepper and herbs and serve hot or warm with fish, chicken, rice or pasta.

    Watermelon Aqua Fresca

    Watermelon Aqua Fresca

  • 6 C Seedless Watermelon, chopped
  • 2 tsbp. - ¼ C Sugar
  • 2 C Ice
  • Place all of the ingredients into a blender and blend until smooth.

    Summer Cucumber Salad

    Summer Cucumber Salad

  • 2 C Cucumber, diced
  • 1/2 C Tomatoes, diced
  • ¼ C Onion, diced
  • 1 tbsp. Lemon Juice or Red Wine Vinegar
  • 1 pinch Salt and Pepper
  • 1 pinch Dried or Fresh Herbs
  • 1 tbsp. Olive Oil, optional
  • Extras: Bell Peppers, Olives, Artichoke Hearts, Feta Cheese, Roasted Red Peppers, Peas, Asparagus, and Zucchini.

    Place all ingredient sin to a bowl and toss to combine. Pop in the fridge for 2 hours to marinate before serving. This is a great side to serve with grilled meats, fish, tofu, beans, grains and crusty bread.

    Greek Garbonzo Bean Salad

    Greek Garbonzo Bean Salad

  • 1 can Garbonzo Beans, drained and rinsed
  • 1/2 C Tomato, diced
  • 1/3 C Red Onion, diced
  • 1/2 C Cucumber, diced
  • 1/2 C Bell Peppers, diced
  • 1/2 C Feta Cheese, crumbled
  • 1 tsp. Dried Oregano
  • 2 tbsp. Olive Oil
  • 1 Lemon, juiced or 2 tbsp. Red Wine Vinegar
  • Salt and Pepper to taste
  • Optional Add Ins - Black Beans, Northern Beans, Pinto Beans, Kidney Beans, Roasted Red Peppers, Artichoke Hearts, Capers, Pepperoncini, Olives, broccoli, Cauliflower, Peas, Edamame, Fresh Parsley and Basil

    Place all of the ingredients into a bowl and toss to combine. Place in th fridge for at least 2 hours before serving.

    Grilled Corn with Cojita Cheese

    Grilled Corn with Cojita Cheese

  • 8 ears Corn, shucked
  • 2 tbsp. Butter
  • 1-2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 tsp. Cayenne Pepper (optional)
  • 4 oz. Mexican Cojita Cheese or Parmesan, grated or crumbled
  • 2 Limes, juiced
  • 1/4 C Fresh Cilantro, chopped
  • Pre heat a cleaned and oiled grill over medium/high heat. Place the corn over the grill and cook for 5 minutes. As the corn starts to char, rotate the corn, cooking on all sides, about 20 minutes total. While that cooks, melt the butter, salt, pepper and cayenne together. When the corn is done, remove it from the grill and place on a patter. Baste the corn with the butter mixture, top with crumbled or grated fresh Mexican cojita cheese, squeeze the lime juice over the corn and garnish with fresh chopped cilantro.

    Now Get Crackin' Chef Egg!

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