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.

    Peruvian Chicken Dinner

    Peruvian Chicken

  • ¼ C Fresh Mint, minced
  • ¼ C Fresh Cilantro, minced
  • 2 Limes, juiced
  • 3 Garlic Cloves, minced
  • 2 tbsp. Olive Oil
  • 2 tsp. Salt
  • 2 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Sugar
  • ½ tsp. Pepper
  • 2 lbs. Boneless Chicken or Tenders
  • Place all ingredients into a bowl and marinate for 1 hour. Place your grill over medium heat. When it is hot, place the chicken on the grill and cook for 4-5 minutes on each side or until cooked through.

    If you want to marinate a whole chicken, make a double batch of the marinade. When it is time to cook, you can bake at 400 F or grill over medium heat for 75-90 minutes. The chicken should reach 165 F in the thickest part of the breast or thigh, not touching the bone.

    Rice and Beans

  • 1 C Rice
  • 13 oz. Canned Black Beans, rinsed
  • 2 C Water
  • 2 Bay Leaf
  • 3 Garlic Cloves, crushed
  • ½ tsp. Salt and Pepper
  • Place a medium saucepan over medium heat. Place all of the ingredients into the pan and bring to a boil for 30 seconds. Cover the pan, reduce the heat to low and cook for 10 minutes. Turn the heat off and let the rice sit for 10 minutes. Carefully remove the lid and fluff the rice with a fork.

    Peruvian Green Sauce

  • ½ C Mayo
  • 1/3 C Sour Cream
  • 1 Lime, juiced
  • 1 C Cilantro
  • 2 Jalapeno, chopped with no seeds
  • 2 Garlic Cloves
  • 2 tbsp. Olive Oil
  • ¼ tsp. Salt and pepper
  • Place all ingredients into a blender and pulse until smooth.

    Chef Egg's September 2015 Events

    Chef Egg's September 2015 Events

    Chef Egg has been hibernation for the summer but, things are about to get crackin'!!! We are rocking festivals, colleges and even breweries in the next month!

    But that's not all. The big news is, Chef Egg is taking it to the streets, and has just released his new web show "Chef Egg Eats Baltimore". Join the chef as he creates tasty meals literally, on the streets of Baltimore. Great locations, groovy tunes and fantastic and easy recipes.

    Lastly, Chef Egg has a brand new location in Baltimore and will start hands on cooking classes and events. Check out the schedule for great events and get crackin'!

    Events

  • Chef Egg Live - Hands on Pasta
  • Blue Moon Cafe Light Street Wednesday Sept. 2, 7:00p - 9:30p

    Tickets and info at www.chefegg23.eventbrite.com

    Menu - Gnocchi with Sautéed Mushrooms and Cream; Orecchietti with Bacon, Pan Roasted Cherry Tomato and Wine; Egg Linguini with Garlic, Chilies, Lemon and Anchovies

  • Chef Egg on WBAL TV 11
  • Sunday Sept. 6 at 7:50 and 9:50a

  • Chef Egg's Half Pints Club - Apple Fest
  • Whole Foods Market Rockville Tuesday Sept. 15, 4:00 - 5:00p - Free

    Info at http://www.wholefoodsmarket.com/stores/rockville

  • Baltimore Seafood Fest - Cooking Demo Stage
  • Saturday Sept. 19, Time TBD

    Tickets and Info at http://www.baltimoreseafoodfest.com

  • Baltimore Farmers Market and Bazaar
  • Sunday Sept. 20, 9:30 - 11:30a - Free Chef Egg creates fantastic and original recipes utilizing ingredients from the "Market Mystery Basket".

    http://www.promotionandarts.org/events-festivals/baltimore-farmers-market-bazaar

  • Baltimore Book Fest - Cooking Demo Stage
  • Friday Sept. 24, Time TBD - Free

    https://www.baltimorebookfestival.com

  • Chef Egg Live - Tailgate Football Grub at Union Craft Brewing
  • Thursday October 1, Time TBD

    http://www.unioncraftbrewing.com

    Italian Sausage and Grits

    A heaping bowl of corn grits can be a tasty, filling and inexpensive meal. You can make grits for breakfast, lunch or dinner and serve it with just about anything from bacon and eggs, to shrimp, pork and vegetables. I like my grits with lots of cheese and served with spicy sausage. Check this recipe out below and feel free to mix it up and make this recipe your own.

    Italian Sausage and Grits

  • 2 tbsp. Butter or Olive Oil
  • 1 Onion, small dice
  • 3 Garlic Cloves, minced
  • 6 C Water
  • 1.5 C Corn Grits
  • 1/2 C Cheese - Parmesan or Goat Cheese
  • 1 tbsp. Butter or Olive Oil
  • 8 oz. ltalian Sausage, crumbled
  • 1 Bell Pepper, small dice
  • 1 C Tomato, small dice
  • Salt and Pepper TT
  • Place a medium saucepan over medium heat. Add the oil, then add the onion and garlic and cook for 5 minutes or until soft. Add the water and bring to a boil. Stir in the grits and cook for 10 minutes, stirring often. Mix in the cheese and season to taste with salt and pepper.

    While the grits are cooking, place a skillet over medium heat, add a little oil to the pan, when it smokes add the sausage. Cook the sausage for 5 minutes, add the bell pepper sand cook for another 5 minutes. 5 minutes. Add the tomato and cook for 10 minutes stirring often, then season with salt and pepper.

    Place a portion of the grits into a bowl and top with a heaping scoop of the sausage mixture. Garnish with more cheese, chives and fresh herbs.

    Huevos Rancheros

    Huevos Rancheros

  • 2 tbsp. Oil
  • 1 Onion, diced
  • 3 Garlic Cloves, minced
  • 1 Dried Pasilla Chilies, soaked and chopped
  • 13 oz. Canned Tomato and Jalapeño, mild
  • 6 Eggs
  • ½ C Cojita Cheese, crumbled
  • 1/3 C Cilantro, chopped
  • 1 Lime
  • 6 Flour or Corn Tortillas
  • Peach Crisp

    Peach Crisp

  • 2 lbs. Fresh Frozen Peaches, skinned and sliced
  • ½ C Sugar
  • 1 Lemon, juiced
  • 3 tbsp. Cornstarch
  • 1 stick Butter, cubed
  • ½ C Brown Sugar
  • ½ C Flour
  • ½ C Oats
  • Pre heat oven to 375 F and butter an 8-inch baking dish with 1 tablespoon of butter. Mix the peaches with the sugar, lemon juice and cornstarch and place into the baking dish. Mix the butter, brown sugar, flour and oats together until a crumble if formed. Place the crumble over the peaches, lightly top with foil and bake for 40-50 minutes or until golden brown.

    Kung Pao Chicken

    Kung Pao Chicken

  • 1 lb. Chicken, small dice
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 tbsp. Cornstarch
  • 1.5 C Onion, small dice
  • 1.5 C Peppers, small dice
  • 1/3 C Peanuts/Cashews
  • 2 tbsp. Veg or Olive Oil
  • 1 tbsp. Veg or Olive Oil
  • 2 tbsp. Garlic, minced
  • 1 tbsp. Ginger, minced
  • 1/2 - 1 tsp. Red Chili Flakes
  • 3 tbsp. Soy Sauce
  • 3 tbsp. Rice Wine Vinegar
  • 1.5 tbsp. Sugar
  • Place the chicken in a bowl and toss with the salt, pepper and cornstarch. Pre heat a large skillet over medium heat, add the 1 tablespoon of oil to the pan, when it smokes add the chicken in a single layer. Cook the chicken for 3 minutes. Turn the chicken and cook for 3 minutes to brown on all sides and cook through, then remove the chicken from the pan.

    Add 1 tablespoon of oil to the pan, when it smokes add the onions and peppers. Toss the veggies, cook for 2-3 minutes until lightly browned, then remove from the pan.

    Add 1 tablespoon of oil to the pan, then add the garlic, ginger and chili flakes. Cook this for 15 seconds and then add the soy sauce, rice wine vinegar and sugar. Cook for 15 - 30 seconds, then add the chicken and vegetables back to the pan. Toss the mixture to cover in the sauce and cook until thick, about 2 minutes. Toss in the peanuts and serve immediately.

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