Soak the rice noodles in hot water for 8-10 minutes. Heat a wok or large pan on high heat. Add the oil and let it start to smoke. Add the garlic and eggs then scramble well. Add the noodles and sauce and toss well. Plate immediately, garnish and serve.
Sauce
¼ C Sugar
1/3 C Lime Juice
¼ C Fish Sauce
1 Red Chili, Chopped
2 tbsp. Tamarind paste (Optional)
Place these ingredients into a bowl and mix together until the sugar is dissolved.
Garnish
1C Sprouts
1 Red Pepper, Sliced
2 Limes, Cut into Wedges
½ C Peanuts, Chopped
3 Green Onions, Sliced
1 Cilantro Bunch, Chopped
Garnish the hot pad Thai with the above ingredients anyway you or your guests like.
Posted February 11, 2013 at 2:03 PM | 359 views | 1 comments
Pre heat the oven to 450 F. Place an oven safe skillet over medium heat, add the butter and let it melt. Place the chopped cauliflower, salt, pepper and chili to the pan and toss to combine. Place the pan in the oven for 20 minutes to bake, about 20-30 minutes. Remove the pan from the oven, sprinkle the cheese on top and a squeeze of lemon. Place under the broiler for 2 minutes or until golden brown.
Posted February 6, 2013 at 1:20 PM | 186 views | 0 comments
Join Chef Egg and some of the hottest new artist to come out of Baltimore. Chef Egg will be performing on the main stage and also be shmoozing and boozing with other live performance artists, painters, dancers, photographers, DJ's and videographers.
Info and Tickets ($10) at www.rawartists.org/baltimore/discovery/?artist=123608
2.5 hr. Hands on Brunch Class @ Living Social F Street
Sunday February 10th, 17th and 24th, 10:00am and 1:30pm
Chef Egg will teach you how to poach the perfect egg, whip up buttery hollandaise, scramble spicy chilaquiles, and prepare spiced maple sausage and sweet potato hash -- all the while sipping on one homemade peach Bellini and one Bloody Mary.
Info and Tickets at https://www.livingsocial.com/events/586278-2-5-hour-brunch-cooking-class
Chef Egg's Live Cooking Eggsperience – Chinese New Year
Thursday February 21st, 7:15p- 9:15p
Celebrate the Chinese New Year with Chef Egg as he teaches you the tips and trick to restaurant quality Chinese food. We will be making General Tso's Chicken, Pork Spring Rolls with Soy Dipping Sauce and Chilled Lo Mein Salad with Ginger Dressing.
The Mardi Gras season is upon us and that means celebrating with good food, good drinks, awesome music and great friends. If you can't "Let the good times roll" on Bourbon Street, try this recipe and celebrate with your friends and family.
This gumbo recipe is simple and classic with its roots in French, Spanish, Native American, African and Island cultures and flavors . Though it looks complicated from the start, if you break it down you will have great result every time.
The great thing about gumbo is that you can add anything you like. Feel free to add any type of canned, fresh or frozen vegetables, roots (parsnips, rutabaga, carrot, turnips) , and meats and seafood like venison, pork, lamb, crawfish, lobster.
* Remember to be patient with your roux. It is the basis of the whole dish and adds great flavor, color and thickness to your gumbo. Go slow and low and stir the whole time.
Homemade Gumbo
3 tbsp. Oil
1 lb. Andoullie Sausage
1 lb. Chicken thighs, Boneless, Skinless, Chopped
1 tbsp. Salt and Pepper
1 C Oil
1 C Flour
2 C Onion, Chopped
2 C Pepper, Chopped
2 C Celery, Chopped
2 Tbsp. Garlic, Minced
1.5 qts. Seafood Stock
12 oz. Beer
3 Bay Leaf
1 tbsp. Hot Sauce
3 tbsp. Creole Seasoning (See link below)
1 tbsp. Worcestershire Sauce
1 lb. Shrimp, Peeled and Deveined
1. Make the roux by placing a large pot on low heat. Add the flour and oil to the pot and mix until incorporated. Slowly cook this "roux" for 60-75 minutes until it is the color of peanut butter. Stir constantly and do not burn this mixture. Be patient as this is a slow process.
2. In a large skillet, heat the oil on medium heat. Brown the sausage and remove from the pot. Brown the chicken and remove. Set the meat aside and chop into small pieces, reserving all of the juices.
3. When the roux is done, add the chopped vegetables to the pot and sauté for 10 minutes.
4. Slowly whisk in the broth and beer so that no lumps form. Add the meat, bay leaf, seasoning and bring to a simmer. Cook for 2 hours skimming of any fat that floats to the top.
5. Add the Worcestershire and hot sauce and mix. Add the shrimp and simmer for 10 minutes. Season the gumbo with salt and pepper and serve with a bowl of white rice. Garnish with parsley and green onion.
Link for Creole Seasoning:
http://www.cookingwithegg.com/blog/index.cfm/2013/2/1/Creole-Seasoning-for-Gumbo
Link for gumbo Video with Chef Egg:
http://www.thelistshow.tv/the-list/localist/baltimore-localist/super-bowl-gridiron-grub-recipes
Posted February 1, 2013 at 12:15 PM | 226 views | 0 comments
If you want to make a great gumbo, you have to have 3 things, the holy trinity if you will. The first is a perfectly cooked roux, the color of roasted peanuts. The second is spicy andoullie sausage. The trifecta of gumbo is a perfectly balanced seasoning. This recipe for Creole seasoning is great because it will give your dish a full depth of flavor that you just cant get from salt and pepper. You can make a large batch and keep it in an airtight container. It is perfect for gumbo, etouffee, jambalaya and for seasoning meats and seafood. This is strong stuff, so remember that a little goes a long way!
Creole Seasoning
2.5 tbsp. Paprika
2 tbsp. Salt
2 tbsp. Garlic Powder
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tbsp. Cayenne Pepper
1 tbsp. Dried Oregano
1 tbsp. Dried Thyme
Place the ingredients into a bowl and mix to combine. Store the seasoning in an airtight container
Posted February 1, 2013 at 12:02 PM | 175 views | 0 comments
Chicken wings are one of my all time favorite foods. The problem is that I don't like to fry food in my house. Besides being extremely dangerous and unhealthy, it opens up the door to frying just about anything ie. fries, tots, snickers, Oreos, ice cream, Twinkies, eggrolls, a boot, you get the picture.
Try this recipe for baked wings and get the same crispy results you would at a restaurant without all of the oil. If you don't like Buffalo sauce, toss your wings with teriyaki, curry, BBQ, and adobo sauces. You can also give dry seasonings a go like Old Bay, Ranch, Jamaican Jerk and Italian.
Baked Buffalo Chicken Wings
3 lbs. Chicken Wings, Cut into 2 portions
2 tbsp. Oil
1 tbsp. Salt and Pepper
2 C Hot Sauce
4 tbsp. Butter
2 tbsp. Vinegar
2 tbsp. Worcestershire Sauce
Pre heat the oven to 450 F. Place the chicken wing into a bowl and toss with oil, salt and pepper to coat well. Arrange the wings on a baking sheet and bake for 30 - 40 minutes or until golden brown. Prepare the buffalo sauce by placing the hot sauce, butter, vinegar and Worcestershire sauce into a pan and simmering over medium heat and reducing by half. When the wings are done, add them to the pan and toss to coat well.
Posted January 31, 2013 at 4:14 PM | 204 views | 0 comments
I love this recipe for baked tortillas chips. They are cheap and easy to make and are a healthy alternative to fried potato and corn chips. The best thing about these chips is that they are strong and hold a lot of dip. Try sprinkling the tortillas with cheddar, jack or parmesan cheeses for extra flavor.
Baked Tortillas Chips
8 Flour Tortillas
Spray Oil
Salt and Pepper
Pre heat the oven to 350° F. Cut the tortillas into 8 pieces and spread out on a baking sheet. Quickly spray with oil and season with salt and pepper. Bake for 10-12 minutes or until crispy and brown.
Posted January 31, 2013 at 1:09 PM | 173 views | 0 comments
Join Chef Egg and some of the hottest new artist to come out of Baltimore. Chef Egg will be performing on the main stage and also be shmoozing and boozing with other live performance artists, painters, dancers, photographers, DJ's and videographers.
Info and Tickets ($10) at www.rawartists.org/baltimore/discovery/?artist=123608
2.5 hr. Hands on Brunch Class @ Living Social F Street
Sunday February 10th, 17th and 24th, 10:00am and 1:30pm
Chef Egg will teach you how to poach the perfect egg, whip up buttery hollandaise, scramble spicy chilaquiles, and prepare spiced maple sausage and sweet potato hash -- all the while sipping on one homemade peach Bellini and one Bloody Mary.
Info and Tickets at https://www.livingsocial.com/events/586278-2-5-hour-brunch-cooking-class
Chef Egg's Live Cooking Eggsperience – Chinese New Year
Thursday February 21st, 7:15p- 9:15p
Celebrate the Chinese New Year with Chef Egg as he teaches you the tips and trick to restaurant quality Chinese food. We will be making General Tso's Chicken, Pork Spring Rolls with Soy Dipping Sauce and Chilled Lo Mein Salad with Ginger Dressing.
Pasta e Fagioli or (Fazool) is a classic soup/stew from southern Italy. It has a tomato based broth with lots of fresh vegetables, smokey bacon and herbs. The name "Pasta e Fagioli" refers to the main ingredients, beans and pasta. I love this soup because it is hearty, cooks fast and freezes well. You can add pretty much anything you like to this soup and it goes great with hot, crusty bread and a big salad.
Pasta e Fagioli
2 tbsp. Olive Oil
4 oz. Bacon, Chopped
1 Onion, Diced
1 C Celery, Diced
1 C Carrots, Diced
1 C Bell Pepper, Diced
Garlic Cloves, Minced
12 oz. White Beans
2 qt. Chicken Stock
12 oz. Canned Tomato
1 tbsp. Dried Italian Herbs
1C Pasta
¼ C Parmesan Cheese
Crusty Bread
Optional - Zucchini, Spinach, Peas, Potato, Yam
Pre heat a large, heavy Dutch oven over medium heat. Add the oil to the pot, cook the bacon until crisp. Add the next 5 ingredients and cook for 5 minutes. Add the next 4 ingredients to the pot and simmer, covered on low heat for 10 minutes. Add the pasta and continue to cook for another 7 minutes or until the pasta is al dente.
Serve the soup piping hot with crust bread and parmesan cheese.
Posted January 25, 2013 at 12:41 PM | 223 views | 0 comments
This Italian sausage, beans and greens stew is commonly referred to as "Ribbolito". It is a hearty stew that is great on a cold winters day but can be served all year long. You can add fresh, frozen or canned vegetables to this easy stew and it freezes very well.
1 tbsp. Olive Oil
1 lb. Italian Chicken Sausage
1 Onions, Diced
1 Carrots, Diced
2 qts. Chicken Stock
12 oz. Northern Beans, canned, drained, rinsed
1 Tomato, chopped
2 C Swiss Chard or Kale, rinsed well, trimmed and chopped
1/4 C Parmesan Reggiano, Grated
Fresh Options - Zucchini, Green Beens, Potato, Yams, Garlic, Chili Flakes, Bell Peppers, Cooked Pasta
Heat the olive oil in a large Dutch oven. Brown the turkey sausage on all sides and remove from the pan. Add the next 2 ingredients and sauté for 5 minutes. Add the chicken stock and beans then bring to a simmer. Chop the sausage and add it to the pot. Add the tomato and simmer for 20 minutes. Add the kale and cook for 10 minutes. Season the soup with salt and pepper, garnish with parmesan cheese and serve with crusty bread.
Posted January 16, 2013 at 12:13 PM | 264 views | 0 comments
Easy Taco Soup
OrangeManRiley said: Recipe looks great! Questions - 1) is the 1/4C of rice cooked previously or uncooked? 2) Do you thin...
[More]
Goodfellas Style Sicilian Gravy
Avram said: How about Paulie's system for the garlic? Sliced with a razor so thin that it would liquefy in the ...
[More]
Maple Roasted Root Vegetables
Adrienne said: Oh how I wish I had a big plate of this for lunch but I can hold out until this weekend.
[More]
JOIN CHEF EGG & FRIENDS