Cooking With Egg

Jamaican Jerk Pork

Fri, 10 May 2013 13:25:00 -0400

How to Make Jamaican Jerk Pork on the Stove -- powered by ehow

Jerk is a term referring to a spicy marinade/paste made from habanero peppers, herbs, citrus, garlic and ginger and is a staple of island culture and flavors. In Jamaica, jerked foods are served from roadside, wood-fired grills with the flavors and aromas pulling people in from all over the community. The term jerk originated from the mexican word "charqui" which means dried meat or jerky. The recipe below is pretty darned authentic with whole fresh ingredients, herbs and spices. You can also make a big batch of this paste and keep it in the fridge for up to a month. Now Get Crackin'! Chef Egg Jamaican Jerk Pork

2 Habanero Peppers, Chopped

1 tbsp. Ground Jamaican Allspice

1 tbsp. Thyme

¼ C Green Onion, Chopped

4 Garlic Cloves, Chopped

½ inch Fresh Ginger, Chopped

2 tsp. Black Pepper

1 tbsp. Sugar

1 tbsp. Salt (Optional)

1 ea. Lemon, Lime, Orange, Juiced and Zested

1 tbsp. Vegetable Oil

2 lbs . Boneless Pork Loin Chops, Chicken, Fish or Vegetables

Place all of the ingredients into a blender and pulse until smooth. Place the pork into a bowl and marinate with the jerk paste overnight. Place the grill over medium high heat and grill the pork for 5 minutes on either sides or until cooked through.

How to make Mango Agua Fresca

Thu, 09 May 2013 16:16:00 -0400

Made from chunks of fresh fruit, ice and sugar, aqua fresca is the most refreshing beverage to drink during the summer time. This "fresh water" is generally found in Central American/ Mexican markets, bodegas and taquerias and is blended fresh for each order. They come in various flavors like melon, watermelon, mango, strawberry, coconut, guava, passion fruit, kiwi and pineapple. If your are luck and ask really nicely they will mix up the flavors up for you. Try this simple recipe below and stay refreshed through the hot summer months. You can also add any kind of fresh of frozen fruit to this mix and make it your own. Now Get Crackin'! Chef Egg Mango Aqua Fresca

2 C Mango, Fresh or Frozen

1 C Ice

1 C Water

1/2 Lime, Juiced

3 tbsp. Sugar

Place all of the ingredients into a blender and blend for 2 minutes or unit the ice has melted.

How to Skin a Mango

Mon, 06 May 2013 11:57:00 -0400

How to Skin a Mango
Mango is a tropical fruit loaded with vitamins (Vitamin C) , minerals, antioxidants and most important, flavor. They are used in cuisines around the world including Central and South America, Jamaica and the west Indies, African, Middle Eastern, European, Asian and Indian. It can be used in sweet desserts like ice cream, drinks, sorbet, cakes and flambés as well as savory dishes like spicy chutneys, salsas, dips and sauces. You can find mangoes fresh, dried, canned as well as frozen. Fresh Mangoes are in season in the states and Mexico from May to September. They can be found year round in most markets and can come from as far as Thailand and India. Check out this video and learn how to slice a fresh mango to enjoy today. This method of slicing a mongo can also be used to skin lots of round fruits and veggies like pineapples, oranges, lemons, limes, melons, apples, pears, potatoes and squashes. Now Get Crackin'! Chef Egg

How to Skin a Mango -- powered by ehow

May 2013 Events with Chef Egg

Mon, 29 Apr 2013 13:17:00 -0400

Chef Egg's Live Cooking Eggserience – Thai One On!
Menu: Learn how to make perfect Pad Thai every time along with a spicy coconut curried soup, fresh summer rolls and sticky rice with mango

Wednesday May 1st, 7:15-9:15, Tickets and Information at www.chefegg17.eventbrite.com

Spring Sandwiches with Chef Egg
Menu: Vietnamese Chicken Bahn Mi, Italian Grilled Steak Sandwich and a Grilled Portobello Muffuleta

Whole Foods Market Harbor East, Monday May 6th, 6:00p

Whole Foods Market Rockville, Tuesday May 7th, 6:30p

Downtown Silver Spring and Whole Foods Market Presents: Mothers Day Breakfast
Menu: Cornmeal Blueberry Pancakes, Chai Spiced Fruit with Greek Yogurt

Whole Foods Market Silver Spring, Tuesday May 8th, 6:30p

Fish and Chips with Chef Egg
Menu: Fish Veracruz with Crispy Creamy Potatoes, Potato Chip Crusted Tilapia with Fresh Tarter Sauce and Sautéed Spring Vegetables

Whole Foods Market Harbor East, Monday May 13th, 6:00p

Whole Foods Market Rockville, Tuesday May 14th, 6:30p

Whole Foods Market Silver Spring, Tuesday May 15th, 6:30p

Hands On Sushi Class with Chef Egg
Learn the history and techniques of sushi while you prepare your own California and veggie rolls.

Whole Foods Market Harbor East, Monday May 27th, 6:00p and 7:15p

Whole Foods Market Silver Spring, Tuesday May 29th, 6:15p and 7:30p

One Pot Chicken: In a Pressure Cooker

Mon, 29 Apr 2013 12:34:00 -0400

How to Cook a Whole Chicken in a Pressure Cooker -- powered by ehow

Check out this easy recipe for cooking a whole chicken in a pressure cooker. The pressure cooker is a great tool for cooking tough cuts of meat, dry beans and vegetables using increased pressure and temperatures. You can cook a whole chicken in 20 minutes, a beef stew in 15 and dry beans in 2 hours instead of hours of simmering. If you don't have a pressure cooker, you can use the one pot method to cook your chicken until it falls off the bone. This recipe is a classic French preparation, using salt and pepper, aromatic veggies called a mire poix (onion, celery and carrots) and wine to flavor the chicken. This sounds very fancy, but is very simple and can be changed to meet your taste. Now Get Crackin'! Chef Egg Chicken in Pressure Cooker

1 Whole Chicken

2 tbsp. Salt and Pepper

3 tbsp. Dried Herbs

2 tbsp. Oil

1 Onion, Chopped

½ C Celery, Chopped

½ C Carrots, Chopped

1 Lemon

2 Bay Leaf (Optional)

2 C Water, White Wine or Chicken Stock

Pre heat the pressure cooker over medium heat. Season the chicken with salt, pepper and herbs. Add the oil to the pot, when it starts to smoke place the chicken in the pot and brown on all sides. Add the onion, celery, carrots, bay leaf and wine to the pot, squeeze the lemon over the chicken and add the rinds to the pot. Cover the pressure cooker with the lid, bring to a boil and then simmer over low heat for 20 minutes. Let the pressure cooker release the pressure slowly and then remove the lid when safe. Remove the chicken from the pot and serve with the vegetables and juices. One Pot Method
Pre heat a large pot over medium heat. Season the chicken with salt, pepper and herbs. Add the oil to the pot, when it starts to smoke place the chicken in the pot and brown on all sides. Add the onion, celery, carrots, bay leaf and wine to the pot, squeeze the lemon over the chicken and add the rinds to the pot. Cover the pot with a lid and place in a 325 F oven for one hour. Remove the pot from the oven and let sit for 20 minutes. Carefully remove the chicken from the pot and serve with the vegetables and juices.

Kale, Blueberry and Wheatberry Salad

Tue, 23 Apr 2013 15:14:00 -0400

Wheat Berry & Blueberry Salad -- powered by ehow

Kale, Blueberry and Wheatberry Salad

½ C Blueberries

½ C Wheatberries, Cooked and Cooled

4 oz. Baby Kale

¼ C Almonds, Sliced

3 tbsp. Olive Oil
1 tbsp. Apple Cider Vinegar
2 tsp. Honey
1 tsp. Mustard
1 tsp. Dried Herbs

Pan Roasted Parsnips

Mon, 15 Apr 2013 13:56:00 -0400

How to Cook Roast Parsnip -- powered by ehow

Parsnips are a truly under appreciated root veggie. Whether raw or cooked, steamed, fried, baked, mashed or sautéed, parsnips pack nutritional and flavorful punch that can't be beat. With the sweetness of a carrot with the starchiness of a potato, parsnips can be used in a million different ways and please the whole family. Try this recipe for simple pan roasted parsnips and feel free to add various root veggies like carrots, turnips or even beats. Pan Roasted Parsnips

1lb. Parsnips, Diced

2 tbsp. Butter, Melted

1/2 tsp. Salt and Pepper

1/8 tsp. Cayenne Pepper

1/8 tsp. Cinnamon

Pre heat the oven to 400 F. Place the butter in an oven safe pan, let it melt then add the parsnips, salt and seasonings. Toss this together, then place the pan in the oven and cook for 40 minutes, tossing after 20 minutes. Cook until parsnips are tender and golden brown.

Beneath the shell: 123 All Eyes on Me - Teaching Adults

Tue, 09 Apr 2013 16:06:00 -0400

Beneath the shell: 123 All Eyes on Me - Teaching Adults. Every week I have the pleasure of teaching hands-on cooking classes in the DC area. I have taught over 30 classes and 800 students in a state-of-the-art cooking facility. These cooking classes are tons of fun and really fulfilling. Students roll in looking for a good time with friends, a fun date, and to expand their culinary horizons. My goal as a teacher is to walk my students through the recipes and teach them skills that will make them a success in the kitchen. We cover safety, sanitation, organization, knife skills, and food budgets, all while creating and eating three courses and sipping on some tasty beverages. The class starts out with an introduction to the theme and recipes, I throw in a couple of fun and goofy exercises to get everyone in the groove and then we are off. I always start the hands on portion of the class the same way. Before every step I say, "Watch what I do and then we will all do it together". The class recipes start off basic and build up to more challenging skills. The students that are patient and follow directions always come up successful. However, inevitably some students will skip ahead of the class and the results will be not so great. Then they look at me like I did something wrong. As a teacher this is incredibly frustrating and scary. We are just not reading books and looking at maps, we are working with fire, knives and yes, alcohol. This is a recipe for disaster if you ask me. The undercurrent of danger is a constant reminder that my skills as a teacher need to be on point. I remember being in kindergarten and the class was doing an art project. Something to do with cutting up egg cartons, pipe cleaners and cotton balls and the end product was a really cool craft that looked like a skier. It was the same basic learning concept, watch the teacher do the steps and the class will follow suit. I think I started daydreaming-cutting, pasting and coloring willy nilly. But, at the end of the class every kid had an awesome art project and I had a big mess of glue, glitter and cotton balls. Needless to say I was not happy but I learned a valuable lesson about learning. You have to stop, look and listen. What I have learned about teaching adults is that sometimes they just don't listen. Like teaching an old dog new tricks, it just doesn't happen. Like we teach children, as adults we need to stop, look and be an active listener. Understand how the information coming in relates to what you already know and how you can incorporate it to make you smarter, healthier and more loving. Keep an open mind about learning even if you think you already know the information. You just may learn something new. Now Get Crackin' Chef Egg

Chef Egg April 2013 Events

Thu, 04 Apr 2013 15:29:00 -0400

Chef Egg's Live Cooking Eggserience – Thai One On!
Wednesday May 1st, 7:15-9:15 Menu: Learn how to make perfect Pad Thai every time along with a spicy coconut curried soup, fresh summer rolls and sticky rice with mango Tickets and Information at www.chefegg17.eventbrite.com RAW Arts Presents: Marvel
Sunday April 28th, 2013 6:00p - 9:00a Cost: $10 Tickets and Information at www.rawartists.org/washingtondc/marvel Free Classes at Whole Foods Market
RSVP at egg@cookingwithegg.com

Simple Spring Cuisine

Whole Foods Market Harbor East, Monday April 8th, 6:00-7:30p
Whole Foods Market Rockville, Tuesday April 9th, 6:30-8:00p
Whole Foods Market Silver Spring, Wednesday April 10th, 6:30-8:00p

Local Chicken Dinner 3 Ways

Whole Foods Market Harbor East, Monday April 15th, 6:00-7:30p
Whole Foods Market Rockville, Tuesday April 16th, 6:30-8:00p
Whole Foods Market Silver Spring, Wednesday April 17th, 6:30-8:00p

Spring Brunch Series #1

Whole Foods Market Harbor East, Monday April 22nd, 6:00-7:30p
Whole Foods Market Silver Spring, Wednesday April 24th, 6:30-8:00p

How To Make Moist Salmon

Thu, 07 Mar 2013 13:35:00 -0400

How to Make Deliciously Moist Salmon -- powered by ehow

Check out this new video that myself and the fine folks at Bad Ferret Films produced. The goal of this video is to teach you how to make deliciously moist salmon every time. For this method we lightly season the fish then sear it on both sides to seal in moisture and increase flavor. Once we form a flavorful crust, pop the filet into the oven to finish cooking through. This only takes a couple of minutes to cook through with perfect results every time. This style of cooking is typical of how restaurants cook all sorts of meats and seafood. For this method of cooking you can season the salmon with all types dry rubs. Sauces and wet marinades can be used after the cooking is done to glaze the fish. Do not use sugary marinades to pan sear your food because the marinade will burn your food and pan. I like to top the filet with tomato and basil for any easy topping. To change up the flavors feel free to top the salmon with salsa, chopped grilled veggies, olives, beans, pesto or grilled fruits. Now Get Crackin' Chef Egg Salmon with Tomato and Basil

1 lb. Salmon

2 tbsp. Olive Oil

1 tsp. Salt and Pepper

1 tbsp. Italian Dried Herbs

1 Tomato, Diced

2 tbsp. Red Onion or Shallots

2 tbsp. Basil, Chopped

Pre heat a skillet over medium heat and season the salmon with salt, pepper and herbs. Add half of the oil to the pan, when it smokes place the salmon in the pan and allow it to cook for 4 minutes. Turn the salmon* over and then place in a 350 F oven for 5 minutes to cook through. While the salmon is cooking place the tomato, basil, onion and the rest of the oil into a bowl and toss to combine. Remove the salmon from the oven, place on a platter and top with the tomato mixture to garnish. * The video does not show me turning the salmon over, but this is very important for even cooking. Keeping the skin on while cooking protects the salmon filet and increases the flavor and moisture in the filet.

How to make Potato Gnocchi

Thu, 28 Feb 2013 12:59:00 -0400

Potato Gnocchi With Butter & Cinnamon -- powered by ehow

Potato Gnocchi With Butter and Cinnamon

2 C Flour

½ tsp. Salt

½ tsp. Cinnamon

1 lb. Russet Potato, Baked

2 Eggs

2-4 tbsp. Butter

1 tsp. Dried Sage

Salt and Pepper

Remove the skin from the cooled potato and shred on a grater. Place 1 cup of flour, salt and cinnamon on a flat surface and make a well in the middle. Place the potato and egg in bowl and start to mix the wet ingredients together incorporating a small amount of flour until the dough forms. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface. Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions. Roll the gnocchi across the back of a fork to make the indentations, place on a sheet tray and freeze for 10 minutes. Boil the pasta in salted water until they float to the top, about 90 seconds. While that is cooking, warm the butter in a pan over medium heat. When the butter starts to brown add the sage and cinnamon, cook for one minute, add the gnocchi and sauté for one minute and serve immediately.

Chef Egg Events March 2013

Thu, 28 Feb 2013 12:07:00 -0400

Get Crackin' with Chef Egg at Enoch Pratt Free Library - Hampden Branch
Friday March 8th 3:00p-4:00p Chef Egg is a professionally trained chef, culinary instructor, and host of Cooking with Egg TV. His mission: to free everyone from eating boxed, frozen, and fast food meals by teaching us how to really get cooking! This event is Free! 2.5 hr. Hands on Brunch Class @ Living Social F Street
Sunday March 3rd, 10th, 17th, 24th, 31st 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 – Pasta Perfect
Wednesday March 27th 7:15p- 9:15p Join Chef Egg as he teaches you how to prepare fresh pasta like the pro's. You will learn how to prepare fresh semolina pasta with walnut basil pesto, 4 cheese ravioli with roasted tomato sauce and potato gnocchi with sage and cinnamon. Info and tickets www.chefegg16.eventbrite.com Free Classes at Whole Foods Market
RSVP egg@cookingwithegg.com

Spring Holidays with Chef Egg

WFM INH Monday 3/4, 6:00p - 7:30p
WFM SSP Wednesday 3/6, 6:30p – 8:00p

St. Patrick's Day with Chef Egg

WFM INH Monday 3/11, 6:00p - 7:30p
WFM RKV Tuesday 3/12, 6:30p – 8:00p
WFM SSP Wednesday 3/13, 6:30p – 8:00p

Whole Trade Mango Recipes with Chef Egg

WFM INH Monday 3/18, 6:00p - 7:30p
WFM RKV Tuesday 3/19, 6:30p – 8:00p
WFM SSP Wednesday 3/20, 6:30p – 8:00p

Grilled Ham and Cheese Monte Cristo

Fri, 22 Feb 2013 15:33:00 -0400

Ham & Cheese Pan-Fried Monte Cristo Sandwich for Two -- powered by ehow

Grilled Ham and Cheese Monte Cristo

4 Sour Dough Bread, Sliced

¼ lb. Ham, Sliced Thin

5 oz Gruyere or Swiss Cheese, Shredded

2 Eggs, Whisked

1/3 C Milk

¼ tsp. Cinnamon

4 tbsp. Butter

1 tbsp. Currant or Apricot Jam

2 tbsp. Confectioners Sugar

Place the bread on a cutting board; Top with ham and gruyere cheese and place together. Heat a large skillet over medium heat, add the butter to the pan, while that heat up, whisk the egg and milk in a bowl and then dip the sandwich. Place the sandwich in the pan and cook 4-5 minutes or until golden brown, flip and repeat cooking until the cheese has melted. Garnish with a dusting of powdered sugar.

How to make Homemade Pad Thai

Mon, 11 Feb 2013 14:03:00 -0400

How to Make Pad Thai -- powered by ehow

Homemade Pad Thai
Noodles

8 oz. Pad Thai Noodles

2 Eggs

2 Garlic Cloves, Minced

2 tbsp. Vegetable Oil

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.

Baked Cauliflower with Parmesan Cheese

Wed, 06 Feb 2013 13:20:00 -0400

Baked Cauliflower With Parmesan & Butter -- powered by ehow

Baked Cauliflower with Parmesan Cheese

4-6 C Cauliflower, Chopped

2-4 tbsp. Butter or Olive Oil

1 Lemon

1/8 tspn. Red Chili Flakes

1 tspn. Salt and Pepper

1/3 C Parmesan Cheese

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.