Chef Egg's August 2016 Events

Chef Egg's August 2016 Newsletter and Events

Whats Up Friends!!!

The summer has been rocking so far and August will bring many adventures, classes and new cooking lessons. We will also start a new social media program aimed at getting you and your family prepared for kitchen success.

Chef Egg will be in New York City on Fox News on Aug 14th, cooking with my wounded warrior friends, and then cooking up summer foods that will cool you out and make your mouth water. You can also check out lots of new vids and the latest episode of "Chef Egg Eats Baltimore". We are preparing "Pescado Vera Cruz at the Fells Point Pier. Check out the events below and get cracking' today!

August Events

  • Chef Egg Live on Fox News "Fox and Friends"
  • Sunday Aug 14th, Time TBD (8:30-10:00a) Tune into Fox News on cable or web

  • Chef Egg Live: The Crabby Party
  • The Local Oyster @ Mt. Vernon Marketplace Tuesday Aug 17th, 6:30p Tix $25 @

    Menu: Chilled Buttermilk, Avocado and Crab Soup, Broiled Oysters w/ Crab Imperial, Homemade Crepes w/ Crab, Roasted Tomato, Corn and Herbs

  • Chef Egg Kids Book Release
  • Play Café – Hampden, Baltimore Monday Aug 22nd, 10a FREE EVENT Hampden's own Chef Egg will unveil his new children's book, "The Kitchen Comes To Life"! Chef Egg wants to introduce you to his friends and his kitchen that is brimming with colors, flavors and cooking inspiration for the whole family. Chef Egg will be also be reading some of his favorite food themed kids books and answering all of your cooking questions for kids and adults alike. Books will be available for sale and signing.

  • Chef Egg Live: Summer in Paris
  • Whole Foods Market Annapolis Culinary Center Thursday Aug. 25th, 6:30p Tix @

    Menu: Savory Herbed Gallete w/ Roasted Tomato and Chèvre, Mixed Salad Nicoise, Poison en Papillote - Fish in a Parchment, Cherry Clafoutis

  • Chef Egg Live: Hands On Thai
  • Blue Moon Café Too Wednesday Aug 31st, 6:30p Tix $35 @

    Menu: Thai Ice Tea, Nam Tok - Waterfall Beef Salad, Shrimp and Veggie Summer Rolls w. Peanut Sauce, Chicken Basil Lettuce Wraps, Mango Sticky Rice

    Fish w/ Tomatillo Sauce

    Pescado Vera Cruz

  • 1 lb. Tilapia
  • 1 tsp. Salt and Pepper
  • 1 C Flour
  • 2 tbsp. Olive Oil
  • 1 Onion, small
  • 1 tbsp. Garlic, chopped
  • ½ Jalapeño, sliced thin
  • 1 C Tomatillos, chopped
  • ¼ C Olives, chopped
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 C Chicken Stock
  • 1 Lime, juiced
  • 1/3 C Cilantro
  • Summer Strawberry Pie

    This recipe for summer strawberry pie is really easy and great for picnics, lunches, brunches and parties on hot summer nights. You can use also add all types of summer fruits like blue/black or raspberries, peaches, plums and nectarines.

    Summer Berry Pie

  • 1 Pre Made Frozen Pie Crust, blind baked and cooled
  • 4.5 C Strawberries, rinsed, dried and halved
  • 3/4 C Sugar
  • 1/2 tsp. Salt
  • 3 tbsp. Corn Starch
  • 1/2 Lemon, juiced
  • Cook the crust following the instructions for blind baking. Place 1/3 of the strawberries in a pan with the sugar, salt, lemon and cornstarch. Simmer for 15 minutes on low heat then smash the fruit until chunky. You can also place this into a blender and carefully blend until smooth. Let this mixture cool completly.

    Place the rest of the berries into the pie shell, pour over the berry jam mixture and let chill in the fridge for 2 hours. You can top this with extra berries (blue, black or raspberry), whipped cream and ice cream for an extra awesome treat.

    5 Steps to Perfectly Seared Scallops

    Scallops are one of the most tasty treats from the sea. Cooked and served properly, the outside will be crisp while the inside is soft and tender. Most of the time scallops will be over cooked and result in a very rubbery texture that is not fun to chew let alone eat. Follow these simple steps, and you will get restaurant quality scallops every single time.

    1. Start Fresh - Only buy high quality seafood that smells and looks fresh.

    2. Dry It Up - Dry the seafood well with a paper towel or or kitchen towel. When you place it in the pan, it will start to sear and seal in the juices immediately.

    3. Keep it Hot - Work with a hot skillet and leave plenty of room between scallops while cooking. This will allow the water that cooks out of the seafood to evaporate instead of staying in the pan.

    4. S&P - Season lightly with salt and pepper to help form the outside crust and enhance the natural flavor of the seafood.

    5. Cooking Time - Do not over cook you scallops! A simple sear for 2-3 minutes on both sides should do the trick and leave you with a perfectly cooked scallop.

    *** Most Important*** Do not touch the scallops while cooking. Once you place them in the pan, let them cook, turn once and repeat.

    Seared Scallops

  • 8 Scallops - Large or Jumbo
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1 tbsp. Oil - Olive, Veg or Canola
  • Place a large non stick or cast iron skillet over medium heat, then let it heat up for 3 minutes. Place the scallops onto a plate and pat both sides dry. Season both sides of the scallop with salt and pepper. Add the oil to the pan, when it smokes place the scallops into the pan with at least 1/2 inch between each one. Let the scallops cook for 2-3 minutes or until you see it has cooked half way up the side - do not touch while cooking. Flip the scallops and repeat. The scallops should be almost cooked though but not completely. Remove the scallops from the pan and serve immediately.

    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 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 @

    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 @

    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 @

    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 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


  • 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

  • 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

  • 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

  • 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

    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!

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