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!
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.
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.
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.
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
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.
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.
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 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'!
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
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.
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.