Cooking With Egg

Chef Egg April 2012 Events

Tue, 03 Apr 2012 14:28:00 -0400

*Wounded Warrior Project with Chef Egg: Private Event. Tuesday, April 3rd *Spring Forward: Local Lamb with Chef Egg Tuesday, April 10th Whole Foods Market Rockville (cafe), 6:30 - 8:00 PM FREE with Registration Join us for a cooking class with Chef Egg featuring Local Lamb, Deviled Eggs and an Arugula and Walnut Pesto! Contact RockvilleCommunity@wholefoods.com to register. *Pasta Fresca with Chef Egg Monday, April 16th Whole Foods Market Silver Spring, 6:15 - 7:45 PM , Cost: Free Tired of the same old pasta with jar sauce? Learn new ways to put your own personal spin on the classics! Chef Egg will show you how to make Potato Gnocchi with Lemon Artichoke Pesto, Easy Cheesy Ravioli and Homemade Marinara. Limit 20. Contact erik.berlin@wholefoods.com to register. *Get Crabby with Chef Egg Monday, April 23rd Whole Foods Market Silver Spring, 6:15 - 7:45 PM , Cost: Free Put those claws away! Chef Egg is already thinking of summers by the bay. In this class, you'll learn how to make Classic Crab Cakes with Grilled Caesar Salad paired with Spring Asparagus Soup. Limit 20, Contact erik.berlin@wholefoods.com to register. *Get Crabby with Chef Egg Tuesday, April 24th Whole Foods Market Rockville, 6:30 – 8:00 PM , Cost: Free Contact RockvilleCommunity@ wholefoods.com to register. *Half-Pints Kids Club: Pizza with Chef Egg Tuesday, April 24th Whole Foods Market Rockville, 4:00-5:00PM , Cost: Free Calling kids 5 – 12: It's time to get the dough rolling! Learn some easy ways to make your own Pizza with Chef Egg! Contact RockvilleCommunity@wholefoods.com to register. *Half-Pints Kids Club: Sushi Class with Chef Egg and Genji Sushi Thursday, April 26th Whole Foods Market Silver Spring, 4:00-5:00PM , Cost: Free Calling kids 5 – 12: It's time to get rolling! Learn some easy ways to make your own vegetable sushi at home with Chef Egg! Contact erik.berlin@wholefoods.com to register.

*The Chef Egg Live Cooking Eggsperience "Soups On"

Mon, 12 Mar 2012 11:48:00 -0400

*The Chef Egg Live Cooking Eggsperience "Soups On" Blue Moon Café in Fells Point Thursday March 22nd 7:00-9:00pm Join Chef Egg and his dynamic DJ, Capt Stubing as they take you on a live culinary voyage you will never forget. Warm up with Chef Egg as he teaches you how to make simple soups from scratch. Menu:Curried Butternut Squash and Apple Soup, Spicy Thia Coconut Soup w/ Shrimp, Simple Tomato Soup with Parmesan Croutons. Cost: $15 Purchase tickets at www.chefegg5.eventbrite.com

Cutting Boards 101

Tue, 06 Mar 2012 11:30:00 -0400

Cutting Boards 101 Picking a good cutting board is different for every cook. Cutting boards come in different design, sizes, colors, shapes and materials. The key is to find one that feels right to you and is suitable for what your needs are. Materials Good cutting boards are made from plastic, bamboo or wood. These options are easy to clean and will give you good blade control. Your board should also be strong and have good weight. Thin, wimpy cutting board are not safe to chop on because they can slip around. Bad cutting boards are made out of materials like stone, glass and acrylic. Personally I can't believe they still sell these types of boards. If you have one I suggest you use it as a serving platter and call it a day. Not only will they dull your knives, but they are slippery and can cause your knife to slip on the blade as you cut. Sanitation - You should always clean your board after every use and dry it well. This will help stop odors and bacterial growth (Ooooh yuck, I know). You can easily wash your boards with soap and hot water. A squeeze of lemon will also keep your boards smelling fresh. When you are cutting raw or cooked meats a good scrub with diluted vinegar or bleach will do the trick at killing germs. To avoid cross contamination, use a separate board for vegetables and fruit and another for raw and cooked meats. When you are cooking, always prep and store veggie type foods before breaking out raw meat. This will cut out any chances of cross contamination in your kitchen. Storage - Cutting boards should be cleaned and air dried completely before storing. If you store a wet cutting board there is a a good chance that germs and bacteria will start to grow and that's just nasty! Safety - When you are using your cutting board, make sure to place a wet rag underneath. This will keep it from slipping around while you cut. A quality cutting board will give you a good surface to make your slices and dices while keeping your knives sharp and safe. Now Get Crackin'! Chef Egg

Top 3 reason why you need Good Knife Skills

Sun, 04 Mar 2012 20:10:00 -0400

Why do you need good knife skills? As a cooking teacher people always ask me, what is the most important thing you need to know to be good cook? I respond the same way every time – learn good knife skills! Knife skills are the basis of cooking, leading a healthy lifestyle and earning your culinary independence. Here are the top 3 reasons you and your family need to learn good knife skills. 1. Safety First- Using the right knife skills in the kitchen will keep you from cutting yourself when you prepare food. It will also help you from using knives the wrong way and getting cramps in your hands and arms. 2. Even Cooking- Making all of your cuts are the same size, will ensure all of your food cooks at the same time. That goes for vegetables, meat, seafood and fruit. 3. What's Cooking, Good Looking – Food should taste good, but it should also look good too (Like me). Learning knife skills will allow you to make precise cuts so your meals look like 4 star masterpieces even with 2 star prices. Now get crackin'! Chef Egg

Chef Egg March 2012 Events

Fri, 02 Mar 2012 17:45:00 -0400

*Vietnamese Class with Chef Egg and Kim Lam Whole Foods Market Silver Spring Tuesday, March 6th 6:15 - 7:45pm Join Chef Egg and local blogger Kim Lam as they teach you about the traditions and recipes of Vietnamese culture. Menu: Pho Soup, Spring Roll, and Bahn Mi Sandwiches. Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive. *The Chef Egg Live Cooking Eggsperience "Home is Where the Art Is" A Fundraiser for Pyramid Atlantic Arts Studio in Silver Spring MD Thursday March 8th 7:00-9:00pm Learn the tricks of how to make restaurant quality cuisine in your own home. Chef Egg will not only show you how to prepare these vibrant dishes, he will also give you the skills you need to claim your culinary independence! Menu: Parmesan Risotto, Spicy Garlic Shrimp and a pure fresh fruit sorbet. Cost: Donations for this event will be accepted though ticket sales and at the event. Break out your piggy bank, change jar or even your wallets and check books. This year, Pyramid Atlantic is going to raise 1,000,000 pennies ($10,000) and we want you to get involved. *Italian Seafood Cioppino with Chef Egg Whole Foods Market Silver Spring Monday, March 12th 6:15 - 7:45pm Join Chef Egg as he shares the secrets of the savory Italian seafood stew, Cioppino. From the spicy red broth to the fresh seafood, you will learn how to prepare this dish for the whole family! Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive. *The Chef Egg Live Cooking Eggsperience "Soups On" Blue Moon Café in Fells Point Thursday March 22nd 7:00-9:00pm Join Chef Egg and his dynamic DJ, Capt Stubing as they take you on a live culinary voyage you will never forget. Warm up with Chef Egg as he teaches you how to make simple soups from scratch. Menu:Curried Butternut Squash and Apple Soup Spicy Thia Coconut Soup w/ Shrimp, Simple Tomato Soup with Parmesan Croutons. Cost: $15 *Central American Pupusas with Chef Egg Whole Foods Market Silver Spring Monday, March 26th 6:15-7:45p Pupusas are a traditional El Salvadorian staple of a thick hand crafted corn tortilla stuffed with various fillings. Menu: Homemade Pupusas with a crunchy and refreshing Curtido salad and Red Tomato Salsa. Cost: Donations will be accepted for our Whole Planet Foundation fundraising drive.

Fat Tuesday Etoufee and Creole Seasoning!!!

Tue, 21 Feb 2012 15:35:00 -0400

Happy Fat Tuesday Everyone! Mardi Gras has begun and the week long celebration in New Orleans represents total debauchery before the holy time of lent leading up to Easter. I have been to New Orleans and let me tell you this place is rockin' on any given Tuesday night, let alone Fat Tuesday. The music plays out of every bar and venue, the drinks are poured with a loose hand, the people love to smile and share and the food is second to none. This recipe for Shrimp Etouffee was inspired by Chef Emeril Lagasse who I had the pleasure to work with a couple of your ago. I worked with the chef while he was filming his show "Emeril Green" at a Whole Foods Market in Virginia. He was gracious to everyone he met and a real professional. As an aspiring TV host he was great example of how it's done. I even got several on air opportunities with him, which was a dream come true. Back to the food, the word "Etouffee" actually means "to smother" and is generally a thick, spiced gravy with shellfish and served over rice. As with most Louisiana cuisine this recipe has been influenced by the French, Spanish, Native American and West Indian Cultures. If you are thinking of making this at home, you need to give yourself some time, trust me it is definitely worth it. Below is a great recipe for etouffee as well as a dry Creole spice mix that can be used in gumbos and to spice chicken, pork, beef and fish. Now Get Crackin'! Chef Egg Emeril's Shrimp Etouffee Courtesy of Foodnetwork.com 6 t Unsalted Butter 1/2 C all-purpose flour 4 C chopped onions 2 C chopped green bell peppers 2 C chopped celery 2 T minced garlic 1 (14.5-ounce) can diced tomatoes 2 bay leaves 2 t salt 1/2 t cayenne pepper 2 T Essence, recipe follows 1 qt. seafood stock 3 lbs medium shrimp (21 to 25 count per pound), peeled and deveined 1/4 C chopped parsley leaves Steamed white rice, for serving 1/2 C thinly sliced green onion tops, for garnish First you have to make a roux. This is a mixture of fat and flower that helps to thicken, flavor and add color to the dish. Take your time with this step because it is the base for the whole dish. Melt the butter in a large Dutch oven set over medium/low heat. Add the flour and stir continuously over medium heat until the roux is the color of peanut butter, about 45 minutes. Next, add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the cold shrimp stock. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve immediately over steamed white rice and garnish with sliced green onion tops. Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Place the ingredients into a bowl and mix to combine. Store the seasoning in an airtight container.

Vegan, Non Dairy Chocolate Mousse

Wed, 15 Feb 2012 11:43:00 -0400

I hope everyone had a great Valentines Day with the chocolate and roses and the loving. Check out my newest Cooking with Egg TV clip, Vegan Chocolate Mousse. This recipe was inspired by one of my vegan cooking classes that I taught about a year ago. Being a vegan recipe, it can't have any animal products or byproducts of any kind. This means no milk, eggs or gelatin! I am no vegan but trust me, this dessert is one of my favorites and will fool anyone that tastes it. Even without all of those fatty, animal based foods, this recipe is full flavored and extremely decadent. It uses avocados as a smooth and creamy base, unsweetened cocoa powder for chocolaty goodness and is sweetened with agave nectar. This is a great new food to use because it is a very sweet liquid that will dissolve easily and bind the mouse together. The video was shot by my friend Wannakhavi Wakisi at Wana Film, edited by Brian Morrison at Woodroom Cinema and was shot in The Foley Household in Silver Spring MD. Music was provided by some very talented artist in Baltimore including Can't Hang, Daren Lake and Lazerbitch, which I think is the coolest name for a band ever! The theme song produced by Jay Crawdads and The Ill Grocer from the funktastic group, Higher Hands. Even if you are not a vegan, this new form of chocolate mousse will blow your mind. The recipe is below and couldn't be easier to make. I hope you enjoy the video. Now Get Crackin'! Chef Egg Vegan Chocolate Mousse Serves 4 2 Avocados ½ C Cocoa Powder ½ C Agave Nectar ½ t Vanilla Extract, Optional Strawberries, Blueberries and Sliced Almonds Place the first 4 ingredients in a bowl and whisk until smooth, about 10 minutes. You can also blend the mixture in a food processor or with a hand blender until smooth Garnish with fresh strawberries, blueberries and sliced almonds

Chocolate Covered Strawberries

Wed, 08 Feb 2012 12:28:00 -0400

Chocolate covered strawberries are a symbol of romance during the Valentines season. They are also really easy to prepare and will make a big splash with your loved ones at home or at work. Just drop by the grocery store and pick up a quart of ripe strawberries and a couple of chocolate bars and get crackin' today! For a little bit of variety, dip your strawberries in dark, milk and white chocolates.You can also top them with little sprinkles of nuts, shredded coconut, sprinkles and even pop rocks for that extra bang! Remember that you can dip your berries with friends and family for fun event at home or at work, kids love it! 1C Dark Chocolate, Chopped 12 Strawberries ¼ C Sliced Almonds, Shredded Coconut (for garnish) 1. Place the chocolate into a bowl, microwave for 30 seconds and stir. Repeat this until the chocolate is melted and smooth. 2. Wash the strawberries and dry them well. Keep then wrapped in paper towels until you dip. If the berry is wet the chocolate will not stick. 3. Put a sheet of wax paper on a baking sheet. Grab a strawberry by the stem and carefully dip in the chocolate, letting the extra drip off. You want a thin layer of chocolate on the outside. 4. Place the dipped strawberry on the wax paper or plastic wrap, garnish with almonds or coconut and let it cool at room temperature. If you speed up the cooling process in the fridge, the chocolate will weep moisture. It will still taste good, but it wont look pro style 5. You can boost the look of your treats by drizzling melted white chocolate over the strawberries after the first layer has set.

"Crazy in Love" Chef Egg Event in Baltimore

Tue, 07 Feb 2012 18:59:00 -0400

**The Chef Egg Live Cooking Eggsperience: "Crazy in Love" w/Chef Egg Thursday, February 16th 7:00pm-9:00pm at the Blue Moon Cafe Chef Egg is back to share some more love with Baltimore. In this Valentines Day themed class Chef Egg is going to teach you the tips and tricks of the pro's while cooking an easy meal that will melt in your mouth and your lover's heart. You don't need to go out to an expensive dinner to show your love! In this class we will learn how to set the perfect mood, shop and prepare a romantic meal in a simple and inexpensive way. Learn how to pick fresh seafood, sear meats and sauté mushrooms like a master chef. After that we are going to make a decadent dessert you will never forget. Menu: Baked Oysters, Pizza Caprese, Beef Wellington, Vegan Chocolate Mousse $15 (plus fees) in Advance, $25 at the Door. Ticket Info www.chefegg3.eventbrite.com Music by DJ Capt. Stubing This event is BYOB. Bring something to sip on! Learn more about Chef Egg at www.chefegg.com and his show at www.cookingwithegg.com

How to Sear a Chicken Breast

Sun, 05 Feb 2012 19:11:00 -0400

Have you ever wondered how restaurant cooks your burger, steak, seafood and chicken so perfectly? The food is always so crispy on the outside and perfectly cooked in the middle but when home the results never turn out the same. The big secret is called "searing". This is when you brown the food in a pan over high heat until it is golden brown sealing in the juices and creating a browned and crunchy crust on the outside. The steps below are going to be your guide as you sear a basic chicken breast. Once you learn the steps you can sear fish filets, scallops, shrimp, steaks, chops and vegetables. Remember that if you have large piece of meat or fish you can sear the outside and then throw it in a hot oven to finish cooking. This works great with a large pork or beef roast, a whole chicken or fish. Follow the steps below and start to cook like the pro's today. 1. Heat it Up! Pre heat a skillet over medium heat. This level of heat is perfect for getting crisp brown exterior on your chicken while cooking the inside so it's juicy. 2. Dry It Out! Next you have to dry the chicken breast well with a paper towel. If the chicken is wet it will never brown the right way. 3. Pound it Flat! After you dry the chicken, you have to pound it flat so it cooks evenly. You can take the chicken, wrap it in plastic and pound it flat (about ½ inch thick) with a heavy mallet, bottle of wine or oil. If the breast is really big, you can slice it into smaller pieces and then pound it. 4. Spice it up! Season the chicken with kosher salt and pepper. This will give the chicken a crisp crust on the outside. You can also season the breast with dried spices and herbs. Be careful using wet marinades or sweet sauces because they will burn in the pan while cooking. 5. Smoke it Out! Place a table spoon of oil in the pan and wait until it starts to smoke. This is the sign that your pan is ready to use. If the oil doesn't smoke the chicken will never brown. 6. Let it Breath! Place chicken in the pan and make sure you leave space between the pieces. This will allow the moisture steam escape from the pan and give you a crispy juicy chicken breast. If you crowd the pan, the moisture from the chicken will build up and start to steam the breast leaving it gray and gross. 7. Relax! After the chicken is in the pan, do not touch it, for real! Let the breast cook for 5 minutes on one side and then flip it over to brown for another 5 minutes. If you start moving the chicken around you won't get a crispy outside and perfectly cooked inside. When the chicken is cooked through, take it out of the pan, pop it on a plate, wrap it with foil and let it rest for 5 minutes. This will keep the chicken juicy as you slice it up. Check out the recipes below for a really tasty, healthy and easy dinner! Tomato and Avocado Salad 3 Tomatoes, Diced 2 Avocados, Diced 1 Cucumber, Diced 2 Garlic Cloves, Minced ¼ C Fresh Basil, Chopped (Sub 1T Dried Italian Herbs) 3T Balsamic Vinaigrette (Sub Italian Dressing) Place all of the ingredients into a bowl and toss together. Garlic Bread 8 Bread Slices 2T Melted Butter or Olive Oil 2T Parmesan Cheese 1T Dried Herbs 2t Garlic Powder Pre heat the oven to 400 F. Place he bread on a baking sheet, drizzle with the butter and sprinkle the garlic powder, cheese then herbs. Season he bread with a little salt and fresh pepper. Bake for 10 minutes or until golden brown.

Chunky White Chicken Chili

Thu, 02 Feb 2012 14:10:00 -0400

Chef Egg's Chunky Chicken Chili One of my favorite things to make is chili. There are so many concoctions and combinations you can make that it will make your head spin. There are regional specialties with beans, no beans, ground meat, chunky meat, some are red or green, spicy, sweet, smoky; hell some chili recipes even have coffee and chocolate. The possibilities are endless. All I know is that chili can be a healthy and filling meal that can be made fresh with anything you have in the house. This is a great recipe for chicken chili that uses brown chicken breast and is flavored with homemade chili seasoning, red bell pepper, canned chilies and corn. Remember that you can add anything you like to this recipe. You can switch up the beans, types vegetables and even use ground chicken and turkey. If you like boost the flavor of this recipe by using the dark meat from the chicken. Just brown thighs and legs and simmer them with the bone on the chili. When the meat is tender, remove the bones and enjoy. Enjoy this chili with rice, corn bread or tortilla chips and don't forget to garnish with a squeeze of lime and fresh chopped cilantro. Now get crackin'! Chef Egg 2 T Oil 1.5# Chicken Breast, Diced into small chunks 3-4 T Homemade Chili Spice 1 Onion, Chopped 3 Garlic Cloves, Chopped 1 Red Bell Pepper, Chopped 4 oz Canned Jalapeno, Chopped 12 oz Corn 3 cans White Beans and Garbanzo Beans, Drained and Rinsed 1 can Cream of Chicken Soup 2-3 C Low Sodium Chicken Stock 2 Lime, Juiced 1/3 C Cilantro Chopped Pre heat a large pot over medium heat (don't go any higher, you will burn the spices). Season the chicken with 1 tablespoon of the seasoning, add the oil to the pot ad when it starts to smoke brown the chicken and remove. Add the next 3 ingredients to the pot and sauté until soft. Add the next 6 ingredients, stir, cover and simmer for 30 minutes. Season the chili with more spices if you like then stir in the lime and cilantro at the end.

Make your own Taco and Chili Seasoning

Tue, 31 Jan 2012 17:57:00 -0400

Make your own Taco and Chili Seasoning I recently taught a cooking class about the magic art of making chili. We talked about all of the regional specialties and the combinations that you can make at home. You can do the easy "open the can and dump" quick cooking recipes or you can labor over the chili pot browning chunks of meat and cooking dried beans for days. I also explained that you can use pre packaged chili seasonings or you can make your own. Both options have their merits and are totally acceptable. Packaged chili mixtures are inexpensive and easy to use. The only drawback is that the seasonings can have a dull flavor and contain fillers like flour and potato starch. Making homemade chili and taco seasoning is easy to make and has big full flavor that will be great for most styles of chili. Look in your spice cabinet and you will find that you probably have most of the ingredient already. You can add anything you like to your chili, just remember that every spice has a job and will create different flavors to your recipe. To start out you want to get some basic ground chili pepper. This will add an overall "chili pepper" flavor to the seasoning without adding much heat. The next ingredient will be cumin. This will add the classic "taco flavor" to your spice mix. Ground onion and garlic are base spices that will enhance the overall flavor of your mix. Let's say you want to heat up your chili; you can do this with a little cayenne pepper, but remember to handled with care because a little goes a long way. Oregano will add some herbal flavor while a little salt will enhance the flavor of the spice mixture and the dish as a whole. Black pepper will add a little spiciness on your tongue and a nice pepper flavor. Lastly, you should add a little sweet paprika. This will add a little smoky action to your recipe. You can experiment with your spice mixture by using different chili peppers and warm spices to make your chili recipe one of a kind. Remember to keep your spice mixture fresh by storing it in an airtight container and enjoy! Homemade Taco and Chili Seasoning 4T Chili Powder 3T Ground Cumin 1t Onion Powder 1t Garlic Powder ½ t Cayenne Chili Powder 2 t Oregano 1T Salt 2t Black Pepper 2t Paprika Mix all of the ingredients in a bowl and store in an airtight container in your spice cabinet.

Chef Egg's February 2012 Events

Thu, 26 Jan 2012 14:34:00 -0400

*Spread the Love with Chef Egg Monday, February 6th 6:30pm – 8:00pm at Whole Foods Market Silver Spring Wednesday, February 8th 6:30pm-8:00pm at Whole Foods Market Rockville Chef Egg loves to love and in this Valentine's Day themed class he will teach you how to prepare chocolate dipped strawberries, beef tenderloin w/mushrooms, homemade béarnaise sauce and grilled asparagus. Cost: Free *Half Pint Kids Club with Chef Egg Monday, February 9th 4:00-5:00pm at Whole Foods Market Silver Spring Want to learn how to make your truffles? Half Pint's Clubbers will create their own Valentine's Day treats and decoratively wrap them for sharing. This class is great for kids ages 4 & up. Cost: Free *Heart Health Cooking with Chef Egg Monday, February 13th 6:30 – 8:00pm at Whole Foods Market Silver Spring Join Chef Egg as he teaches you how to eat hearty and fulfilling meals that will keep your heart pumping strong in the New Year. The menu includes flax seed encrusted tuna, sautéed kale, beans and tomato w/ garlic and a spinach, blueberry salad w/flax seed dressing. Cost: Free *Mardi Gras w/ Chef Egg Wednesday, February 15th 6:30pm-8:00pm at Whole Foods Market Rockville Monday, February 27th 6:30 – 8:00pm at Whole Foods Market Silver Spring Learn about Louisiana culture and Mardi Gras traditions while sampling favorites like Shrimp Etoufee, Fresh Beignets, Muffaletta Sandwich. Cost: Free **The Chef Egg Live Cooking Eggsperience: "Crazy in Love" w/Chef Egg Thursday, February 16th 7:00pm-9:00pm at the Blue Moon Cafe Chef Egg is back to share some more love with Baltimore. In this Valentines Day themed class Chef Egg is going to teach you the tips and tricks of the pro's while cooking an easy meal that will melt in your mouth and your lover's heart. You don't need to go out to an expensive dinner to show your love! In this class we will learn how to set the perfect mood, shop and prepare a romantic meal in a simple and inexpensive way. Learn how to pick fresh seafood, sear meats and sauté mushrooms like a master chef. After that we are going to make a decadent dessert you will never forget. Menu: Baked Oysters, Pizza Caprese, Beef Wellington, Vegan Chocolate Mousse $15 (plus fees) in Advance, $25 at the Door. Ticket Info www.chefegg3.eventbrite.com Music by DJ Capt. Stubing This event is BYOB. Bring something to sip on! Learn more about Chef Egg at www.chefegg.com and his show at www.cookingwithegg.com

Chef Egg's January 2012 Events

Thu, 29 Dec 2011 13:31:00 -0400

Quick, Easy and Healthy: New Year's Resolution with Chef Egg Monday, January 9th @ Whole Foods Market Silver Spring 6:15pm - 7:30pm Cost: Free Join us for our monthly Quick, Easy and Healthy class. This month let Chef Egg teach you how to make Halibut w/ Fennel and Tomato and Whole Wheat Pasta w/ Mushrooms and Peas. These recipes are sure to please the whole family! The Chef Egg Live Cooking Eggsperience Thursday, January 12 @ Blue Moon Café in Baltimore, MD 7:00-9:00pm Cost: $15 in Advance, $25 at the Door Making his Baltimore debut, Chef Egg is going to teach you the tips and tricks of the pro's while cooking and sampling healthy and tasty recipes. In this class we will learn how to shop for fresh foods that will keep you healthy all year long. From searing meats to steaming rice and grains, cutting whole pineapples and pealing ginger, the Chef Egg Live Eggsperience will put you on the path to culinary independence in the New Year! Menu: Ginger Chicken w/ Fresh Tropical Salsa, Coconut Rice and Beans w/ Almonds *Veggie Option Available **Music by DJ Capt. Stubing ***This event is BYOB!!! For tickets visit http://chefegg2.eventbrite.com/ Bring Your Own Friend Event Saturday, January 14 @ IKEA College Park 2:00pm - 4:00pm Cost: Free Learn quick and easy Swedish recipes with popular products from our Swedish Food Market featuring Chef Egg. Location Swedish Food Market Soup Swap with Chef Egg Monday, January 16th @ Whole Foods Market Silver Spring 6:15pm - 7:45pm Cost: Free January is National Soup Swap month! Let Chef Egg teach you how to throw a "Soup Swap" with your friends, neighbors and family. He will prepare Magic Mushroom Soup, Stuffed Potato and Beer Soup and Lemongrass and Chicken Udon Soup. Call your friends and get swapping! Easy, Hearty Winter Meals with Chef Egg Monday, January 23rd @ Whole Foods Market Silver Spring 6:15pm - 7:45pm Cost: Free Take time out from the cold with Chef Egg as he prepares easy, rib sticking meals that will please your family and guests. Recipes include: Garlic Chicken Thighs w/ Roasted Red Peppers and Olives, Braised Lamb Tagine w/ Star Anise and Figs and Seitan w/ Grapes and Balsamic Onions.

Are you Eggsperienced?

Thu, 01 Dec 2011 19:40:00 -0400

Are you Eggsperienced? Last month I hosted the first Chef Egg/ Cooking with Egg Live Experience at Pyramid Atlantic Art Studios in Silver Spring MD. I invited local guest, artists and bloggers to this event so they could get a good feel for who I am and what I am all about. We had some beverages and my friend DJ Dan aka Capt. Stubing, spun some really groovy tunes. It was like I had my own cooking soundtrack. The art gallery had a great creative energy that was perfect for my stage show. The group learned how to make one of my signature dishes, Ginger Chicken w/ Pineapple Salsa and we served that with Coconut Rice and Beans. We learned some great techniques about steaming and flavoring rice, how to brown and sear meats the right way and most importantly, how to use our knives safely to cut fruits and vegetables. The group asked really good questions during the show and they really got into it. They had a blast when I busted out the bear claw, ROAR! Towards the end of the show we learned about my history, and what lead me to create my show, Cooking with Egg TV and website www.cookingwithegg.com. The night ended with everyone sampling the food and asking questions. The group was very supportive and I got a lot of great feedback, tweets and re-tweets. I want to thank Jose Dominguez at Pyramid Atlantic, DJ Dan, Ryan for bartending, Joe Foley Photography, Ben Gross and finally all of the people who showed to support me. I plan on doing more evens like this in my hometown of Baltimore. My goal is to get the younger generation excited about incorporating a healthier lifestyle through cooking. Now Get Crackin'! Chef Egg Ginger Chicken Serves 4 1lb Chicken Thighs, Boneless, Skinless Salt and Pepper 2T Garlic Cloves, Chopped 1T Jalapeno, Chopped 1T Ginger, Chopped 1T Vegetable Oil 4 oz Ginger Beer Marinate the chicken in the first 5 ingredients for 2 hours. Pre heat a skillet over medium heat, when the pan is hot, place the chicken in the pan in a single layer. Let the chicken brown on one side, about 5 minutes. When the meat is halfway cooked, flip the chicken and brown on the other side. Deglaze the pan with the ginger beer to create a glaze for the chicken. Serve hot with coconut rice and fresh fruit salsa. Coconut Rice and Beans 1.5 C Rice 3 C Water 12 oz Black Beans, Rinsed 4T Dried Coconut, Toasted ¼ C Sliced Almonds Pre heat a medium pot over high heat. Boil the water, add the rice and beans, stir, drop the heat and cover. Cook for 20 minutes and check for doneness. When the rice has cooked through, turn the heat off and let sit for 10 minutes. Fluff the rice with a fork and garnish with coconut and almonds. Fresh Fruit Salsa ½ Pineapple, Diced ½ Red Onion, Diced 1 Bell Pepper, Diced 1 Cilantro Bunch, Chopped Place all of the ingredients in a bowl and toss to combine. Refrigerate until service