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Corn and Potato Chowder

Corn and Potato Chowder

  • 4 tbsp. Butter
  • 1 Onion, small dice
  • 2 Celery Stalks, small dice
  • 2 Carrot, small dice
  • 3 C Corn, fresh is best, frozen is good, canned is OK
  • 1/3 C Flour
  • 1 qt. Chicken or Vegetable Stock
  • 2 C Potato, small dice
  • 1 pint. Half and Half
  • 1 tsp. Salt and Pepper
  • 1/4 tsp. Red Chili Flakes or 1 tsp. Hot Sauce
  • 1 Lemon Juice
  • 1/2 C Green Onion
  • Place a large pot over medium heat. Add the butter to the pot, let the butter melt, then add the onion, celery, carrot and corn. Cook for 15 minutes, stirring often. Sprinkle the flour over the vegetables and stir for 5 minutes. Slowly whisk in the stock until the mixture is smooth. Add the potatoes and the half and half to the pot and simmer on low heat for 30 minutes or until the potatoes are tender. Skim off any foam that floats to the top. Season the soup with the salt, pepper, chili flakes and lemon juice then let simmer for 5 minutes before service. Garnish with sliced green onions.

    If you want to mix it up, you can add chopped chicken, shrimp, crab, fish, bacon and any kind of fresh, canned or frozen vegetables to this soup.

    Now Get Crackin'! Chef Egg

    Baked Apricot Chicken

    Baked Apricot Chicken

  • 3 lbs. Chicken Legs, Thighs and Wings
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Red Chili Flakes
  • 4 oz. Apricot Jam, Jelly or Preserves
  • Pre heat the oven to 450 F. Place the chicken on a greased baking sheet skin side up. Season the chicken on both sides with the salt, pepper and chili flakes. Bake the chicken for 20-25 minutes, turn the chicken over and repeat, chicken should be cooked through and golden brown. Carefully drain off 1/4 cup of the chicken juices into a bowl and mix with the jam to thin out. Turn the chicken back over and baste with the jam mixture. Return the chicken back into the oven for 10 minutes to caramelize the skin, then remove, cover and let cool for 5 minutes before eating.

    Feel free to use any flavor of jam, jelly, preserves and chutneys for this dish. Serve with potatoes, yams, rice, beans, pasta and veggies for a well rounded meal.

    Cilantro Lime Rice (Chipotle Rice Hack)

    Cilantro Lime Rice (Chipotle Rice Hack)

  • 1 C Long Grain Rice
  • 2 C Water
  • 1 tsp. Salt
  • 2 Limes, juiced
  • 1/3 C Cilantro, chopped
  • Place the rice into a bowl, cover with water, and stir the rice with hands to rinse well. Pour the water out of the bowl and repeat the process until the water runs clear. Place the rice into small pot with the water, bring to a boil, drop the heat to low and simmer covered, for 20 minutes. Pour the rice into a bowl and season with the salt, lime juice and cilantro. Toss the rice with a rubber spatula or fork to mix in the cilantro. You can serve this rice hot with burrito bowls or as a side for meats and vegetables. You can also cool this rice down and add to salads and stuffings.

    Tabbouleh Salad

    Tabbouleh Salad

  • 2 C Bulgar Wheat, cooked and cooled
  • 1 Tomato, diced
  • 1/3 C Fresh Parsley, chopped
  • 2 tbsp. Fresh Mint, chopped
  • 2 Lemons, juiced
  • 2 tbsp. Olive Oil, optional
  • Salt and Pepper to taste
  • Place all ingredients into a bowl and toss to combine.

    Tomato Bruscetta

    Tomato Bruscetta

  • 3 C Tomato, diced
  • 2 Garlic Clove, minced
  • 1/4 C Red Onion, small dice
  • 1/3 C Fresh Basil, chopped
  • 3 tbsp. Olive Oil
  • 2 tbsp. Vinegar, red wine or balsamic
  • TT Salt and Pepper
  • 1/4 C Parmesan Cheese, grated
  • 1 loaf Crusty Bread, sliced thin
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • Place all ingredients into a bowl and toss to combine and then season with salt and pepper. Place in the fridge until service. Pre heat the oven to 400 F. Place the bread on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until golden brown. Top the bread with the tomato mixture and garnish with parmesan cheese.

    Optional Add Ins - Black, Great Northern, Garbanzo or Pinto Beans, Olives, Capers, Roasted Peppers, Artichoke Hearts or Pepperoncini,

    Chef Egg September 2014 Events

    Chef Egg September 2014 Events

    Free yourself from a fast food prison and gain your culinary independence with Chef Egg!

    August was a great month for Team Chef Egg. We taught military personal and their families from the US all the way to Germany. Chef Egg also started his university college tour by cooking with the awesome students and staff at the Colorado School of Mines in Golden Colorado and Baltimore saw a hands on Sushi class that was a rousing success!

    Last but not least, Chef Egg completed a career goal by filming a cooking segment to air on a major cable network that specializes in food. All info is top secret, but we will give you the skinny ASAP.

    September will be a very "Eggciting" month with 2, "Chef Egg Live" classes in Baltimore featuring Autumn Apple Recipes and a Hands On Knife Skills class. Chef Egg will also have FREE classes for youngsters and teens and Whole Foods Market in Rockville.

    Featured Events Schedule:

    Chef Egg Live – Autumn Apple Fest

    September 18, 7:15p @ Blue Moon Café, Cost $10

    Menu: Apple and Sweet Potato Stew with Cheesy Puffs, Asian 5 Spice Apple Braised Chicken w/ 3 Apple, Beet and Kale Slaw, Apple Bread Pudding with Apple Jack Sabayon

    Tickets and info at www.chefegg23.eventbrite.com

    Chef Egg Live – Hands On Knife Skills Class

    September 25, 7:15p @ Blue Moon Café, Cost $20

    Have you ever watched cooking shows wondered how the F$@k those chefs chop so fast and smooth. Let Chef Egg teach you the fundamentals of basic knife skills and get you "Chopped" like "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 like a proper chef. Bring your favorite knife from home and Chef Egg will also sharpen it to perfection.

    Tickets and info at www.chefegg23.eventbrite.com

    Chef Egg Live on Sunday Brunch on WBAL 11 Baltimore
    Sunday September 28th @ 6:50a

  • Free Events at Whole Foods Market Rockville
  • Half Pints Club with Chef Egg
    Tuesday, September 9 @ Whole Foods Market Rockville 4:00p–5:00p

    Menu – Make your own apple muffins

    Hands On Cooking with Teens
    Tuesday, September 9 @ Whole Foods Market Rockville 6:00p-7:30p

    Menu – Apricot Glazed Chicken with Herbed Cous Cous and Sautéed Pears

    Half Pints Club with Chef Egg
    Tuesday, September 16 @ Whole Foods Market Rockville 4:00p–5:00p

    Menu – Fruit Sushi Wraps, Pear with Honey Walnuts, Graham Crackers with Fruity Cream Cheese

    One Skillet Spaghetti

    One Skillet Spaghetti

  • 2 tbsp. Olive Oil
  • 1 lb. Spicy Italian Chicken Sausage or Ground Beef, Chicken or Turkey
  • 1 C Mushrooms, sliced or Zucchini, Squash, Eggplant, Broccoli, Sweet Potatoes
  • 1 C Bell Peppers, diced
  • 1 C Onion, diced
  • 2 tbsp. Garlic, minced
  • 2 tsp. Dried Italian Herbs
  • 1/2 tsp. Red Chili Flakes
  • 1 tsp. Salt and Pepper
  • 28 oz. Canned Tomatoes, diced
  • 3.5 C Water
  • 2 tbsp. Sugar
  • 1 lb. Dry Pasta
  • 1/3 C Basil, sliced
  • Place a large skillet over medium heat and add the oil to the pan. When the oil smokes, add the sausage to the pan and brown well. Add the mushrooms, onions and peppers to the pan and sauté for 5 minutes. Add the garlic to the pan and sauté for 3 minutes. Add the next 3 ingredients, stir well and cook for 2 minutes. Add the tomatoes, water and sugar and bring to a simmer. Cover at the pasta snd cook for 15 minutes on medium heat,stirring every 3 minutes. Carefully remove the lid and stir in the basil.

    Top 5 Reason Why Hand/Immersion Blenders Are Awesome

    Top 5 Reason Why Hand/Immersion Blenders Are Awesome

    1. Space Saver - This inexpensive tool (about $30-$50) will save you space because they small and replace large, bulky appliance like blenders, food processors and kitschy gadgets.

    2. Self Contained - You can safely make hot pureed soups, sauces, smoothies, baby food, fresh fruit sorbet, and milk shakes in their own dish. This is awesome for homemade marinara sauce, cream of (name your own vegetable) soups, and quick bean stews.

    3. Quick Prep - You can prepare whipped cream, homemade dressings, mashed potatoes and veggies, dips of all kinds in seconds.

    4. Healthy Eating - The puree action actually aerates the food, giving you a lighter and smoother texture without added cream.

    5. Quick cleanup Time - All you have to do is wash with soapy water, rinse well and air dry.

    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 www.chefegg23.eventbrite.com

    Free Classes at Whole Foods Market, RSVP Egg@cookingwithegg.com

    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.

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