Spaghetti and Meatballs

Today we are going to make homemade spaghetti and meatballs. I am going to teach you how to cook your pasta perfectly so it soaks up flavor from the cooking water and the sauce. I am also going to show you how to make meatballs that will stay moist and burst with flavor. You can use homemade sauce or your favorite jarred marinara. I would say that this is something you do not want to skimp out on. A good sauce will make or break this dish.

Now let's get cracking! Chef Egg

Spaghetti and Meatballs

  • 1 Egg
  • 1/4 C Milk
  • 1/3 C Bread Crumbs
  • 1/4 C Parmesan Cheese, shredded
  • 2 tsp. Dried Italian Herbs
  • 1 tsp. Salt and Pepper
  • 1 lb. Ground Beef
  • 1/2 lb. Mild Italian Sausage - 2 links
  • 2 tbsp. Olive Oil
  • 1 qt. Marinara Sauce - homemade or from a jar
  • 1 lb. Dry Spaghetti
  • 1 tbsp. Salt
  • 1. Place the first 6 ingredients into a medium bowl and mix well. Let this sit for 15 minutes. This mixture is going to season the meatballs and keep them light and moist while you simmer them.

    2. Place the beef into the bowl, and then squeeze the sausage out of it's casing and into the bowl. Mix everything together until just incorporated. The beef adds beefy flavor and the sausage is going to give you pork flavor and add extra Italian seasoning to the meatballs. Do not over mix this mixture or you will have heavy meatballs.

    3. Take a 1/3 cup scoops of the meat mixture, lightly roll into even balls and then place on a plate. The scoop size is up to you, but I like my meatballs to be manageable size while I brown them.

    4. Heat a large skillet over medium heat, add the olive oil and when it smokes, gently place the meatballs into the skillet. Cook for 4 minutes and then turn the meatballs over and repeat. Browning the meatballs is very important and is a big step in adding huge layer of beefy flavor to the recipe. You are just browning the beef and it will not be cooked through.

    5. Place the meatballs into a medium saucepan, add the marinara and cover. Simmer for 30 minutes on low heat. This will cook the meat balls though and incorporate the flavor of the meat ball to the sauce and vice versa.

    6. Bring a large pot of water to a boil and add the salt. Add the pasta, stir well and cook for 9-10 minutes. Drain the pasta and save 1 cup of the pasta water. Do not rinse the pasta. The boiling, salted water will cook your pasta to exact doneness and season it well enough for your to actually taste the pasta goodness. The starchy pasta water will help thicken the sauce in the next step as well as the hot pasta.

    7. Place the hot pasta water and 1.5 cups of the simmering marinara sauce back into the pot and bring to a simmer. Add the pasta to the light sauce and toss well, cook until the pasta soaks in the sauce. Finishing the pasta in the sauce helps to soak in further flavor.

    8. Place the pasta into a bowl and top with meatballs and extra sauce. Top with parmesan cheese and fresh pepper.

    How to Fry a Turkey

    How to Fry a Turkey

    Fried turkey is a great way to quickly cook your bird for the holidays. You will get crispy skin, moist meat and a free oven to cook your sides. All you need is some simple ingredients and a safe technique to get the best experience.

    You will need the following items to safely fry your turkey.

  • Outdoor Burner
  • 22 - 30 qt. Pot
  • Butchers Twine
  • Candy Thermometer
  • Long Heavy Duty Tongs or a Meat Hook
  • Medium Sized Cooler or Large Stockpot with Lid
  • Clean Platter
  • Meat Thermometer - Stem Style
  • Brined and Fried Turkey Recipe

  • 11 lb. Turkey
  • 1 qt. Water
  • 1.5 C Salt
  • 1 C Sugar
  • 1 C Apple Cider Vinegar
  • 1 gal. Ice
  • Optional Flavor Enhancement

  • 1/3 C Pepper Corns
  • 10 Bay Leaves
  • 1/4 C Dried Thyme
  • 10 Garlic Cloves
  • 2 gal Peanut Oil
  • 1. Place your turkey while in the bag into your frying pot, then fill with water until the turkey is covered by one inch of water. Remove the turkey and mark where your water line is. That is how far up you should fill the pot with oil.

    2. Place your brining ingredients into a saucepan, bring to a simmer and stir to dissolve the sugar and salt. Remove the brine from the heat and let cool.

    3. Remove your turkey from the bag, drain any juices, remove any plastic and bag 'o' organs from the inside.

    4. Place the turkey in a cooler or large stockpot with lid. Pour the brine over the turkey and then stir in the ice. The turkey should be totally under icy water. Brine for 12-16 hours, and it is important to keep ice cold during this process or your turkey will spoil. I like to keep it outside during this time.

    5. Remove the turkey from the brine, drain and dry very well, then set out at room temp for 90 minutes to remove the chill from the bird.

    6. Place the frying pot on your outdoor burner at least 10 feet from your house, preferably on concrete. Attach the candy thermometer and fill up with oil to the water mark you made earlier. Turn the heat on and heat the oil up to 350 F.

    7. Tie the legs together with butchers twine and dry the turkey with paper towels one more time. Very slowly hook the turkey legs using long tongs or a meat hook and lower into the oil. Keep kids and pets away during this time.

    8. Cook the turkey for about 25 minutes at 350 F. Adjust the fuel as needed to maintain the heat. With a friend carefully bring up the turkey halfway out of the oil and check the temperature of the bird using a stem thermometer. The deepest part of the thigh, not touching bone, should register at 175 F. If it needs more time, fry for another 5-10 minutes.

    9. Remove the turkey from the oil and place on a clean platter. Let the turkey sit for 20 minutes before carving.

    Chef Egg's December 2016 Newsletter & Events

    Chef Egg's December 2016 Newsletter & Events

    Hello friends!

    I am very happy to bring in the holiday season with you. The weather is getting cold and that means we can start cooking hearty meals like stews, meaty dishes, root vegetables and fresh baked goods with warm spices. The Chef Egg blog will cover great recipes to get you, your friends and family into the spirit of the season.

    I also have fresh new vids, recipes and services at and I am offering holiday gift certificates for private cooking lessons and booking private and corporate events for the new year. You can also buy great Chef Egg gifts like Chef Egg's Chef Soap and my new E Book, "The Kitchen Comes to Life"!

    This season gives us a great opportunity to learn new techniques and flavors for kitchen success. You can check out the blog, join me on Facebook and Instagram and come out to my next Chef Egg Live event.

    Now let's get cracking'! Chef Egg

    Featured Events

    Chef Egg Live: Feast of The Baltimore 7 Fishes

    December 7th, 2016 6:30-9:30

    The Local Oyster @ Mt. Vernon Marketplace


    Crispy Fried Anchovies with Garlic Aoli

    Poached and Smoked Salmon Rillets

    Ciopino w/ Clams and Mussels

    Nick's Broiled Oysters w/ Creamed Spinach

    Pan Seared Trout w/ Cashews

    Crab Toast with Champagne Cream Sauce

    Tickets and info at

    Homemade Pumpkin Pie Spice

    Pumpkin pie is filled with warm spices that bring the Fall season into full effect. I like to make a batch of pumpkin pie spice to use for all types of recipes from pies, cookies and cakes to adding a couple of dashes to my morning coffee grinds for a dose of light pumpkin flavor. Check out the recipe below and experiment with the warm spices in your spice rack.

    Now let's get crackin'!

    Chef Egg

    Homemade Pumpkin Pie Spice

  • 3 tbsp. Cinnamon
  • 2 tsp. Nutmeg
  • 2 tsp. Ginger
  • 1.5 tsp. Allspice
  • 1.5 tsp Cloves
  • Place all ingredients into a bowl and stir to combine. Keep in an airtight container to keep fresh.

    How to Make Hard Boiled Eggs

    How to Make Hardboiled Eggs

    Hard boiled eggs are a great way to get your protein fix for breakfast, lunch, dinner or a snack. The method for cooking the eggs is very simple and can be done in no time at all. I like to boil about a dozen eggs at a time and keep them in the fridge for whatever comes my way during the week.

    To store the eggs, peel them and dry well with a paper towel, then place in a airtight container. They should last about 4 days. You never know when you are going to have a craving of deviled eggs, egg salad or my favorite, breakfast guacamole!

    You will need...

  • 6 -12 Egg
  • 1 Medium Pot
  • 1 Slotted Spoon
  • 1 qt. Ice
  • 1. Place the eggs into the bottom of a pot and cover with cold water.

    2. Bring the water to a full boil, cover, and turn off heat.

    3. Let the eggs sit for 12 minutes.

    4. Take the eggs out of the pot and place then into a bowl with ice water.

    5. Let the eggs cool completely before peeling.

    6. Dry the eggs week and store in a sealed container in the fridge for up to 4 days.

    Breakfast Guacamole

    Breakfast Guacamole

  • 5 Hardboiled Eggs
  • 2 Avocado
  • 1/4 C Cilantro, chopped
  • 1 tsp. Jalapeño, minced
  • 1 Tomato, small dice
  • 1 Lime
  • 1/4 tsp. Salt and Pepper
  • Place all of the ingredients into a bowl and smash together until chunky. Serve with a toasted tortilla and roll hard!

    Chef Egg's September 2016 Events and Newsletter

    Chef Egg's September 2016 Events and Newsletter

    My name is Chef Egg and I want to free you from the fast food prison and give you the skills you need to succeed in the kitchen. I do this by teaching the people proper culinary fundamentals in an entertaining and engaging way. I am rocking Chef Egg Live, monthly pop up cooking classes in Baltimore and with corporate, college and school, military and non profit organization throughout the country.

    I am also the creator and host of Chef Egg's Cooking Eggsperience, "Where the kitchen Comes To Life". This is a scripted cooking show that features a cast of colorful characters that literally come to life in Chef Egg's kitchen. Check out the pilot episode: Pizza Party at

    September is going to be great month for classes and events. I will be visiting Greensboro College to cook with the students, doing a hands on Paella class at Blue Moon Cafe, cooking throughout the whole Baltimore Book Festival and more. We will also be debuting Chef Egg "Cooking with STEAM Power" at Baltimore City Schools. We will also debut more cooking vids and going live throughout the month. Now let's get crackin' in the kitchen!!! Chef Egg

    September Events

  • Cool Progeny's Little Lion Challenge: Super Hero Social
  • Saturday 9/10, 5:30-8:00pm, Tix ($10) and Info at

  • Chef Egg Live: College Cooking Tour @ Greensboro College
  • Tuesday 9/20, 8:00p, Free for students and faculty

  • Chef Egg Live @ Baltimore Book Fest
  • Friday 9/23 – Sunday 9/25, Times: TBD, Info at

  • Chef Egg Live: Hands On Paella Party
  • Wednesday 9/28, 6:30p, Menu: Autumn Sangria, Spanish Paella w/ Chorizo and Seafood, Homemade Churros w/ Spiced Cinnamon Sugar

    Tix ($35) and Info at

  • Chef Egg Live: Thai Basic's
  • Whole Foods Market Annapolis - Culinary Center Menu: Papaya Salad, Tom Yum Soup - Sweet, Spicy and Savory Coconut Soup, Nom Tok - Beef Salad, Classic Pad Thai, Mango Coconut Sorbet with Sweet Chili Sauce

    Tix ($35) and Info at

    Chilled Avocado and Buttermilk Soup

    Chilled Avocado and Buttermilk Soup

  • 2 Avocados
  • ¾ C Low Fat Buttermilk
  • ½ C Tomatillos, chopped
  • ½ C Chicken or Vegetable Broth
  • 1 tsp. Serrano or Jalapeño Pepper, chopped
  • 1 Garlic Clove
  • 1/4 C Fresh Cilantro
  • 1/2 Lime, juiced
  • ¼ Red Bell Pepper, small dice
  • 1/3 C Cucumber, small dice
  • ½ Lime, juiced
  • 2 tbsp. Chives, Chopped
  • 4 oz. Crab or Shrimp (optional)
  • Place the first 7 ingredients into a blender, blend until smooth and season with salt and pepper. Toss the remaining ingredients together, season with salt and pepper then refrigerate until service. Top each serving of soup with the chopped vegetable garnish.

    College Cooking- How To Cut Fresh Fruit

    College Cooking - How To Cut Fresh Fruit

    Mornings are a drag, but the one thing that can get me out of bed is a big bowl of fresh cut fruit. You can eat the fruit straight up, pop it in a blender with some yogurt or freeze it for a healthy frozen treat. Fresh fruit will give you the boost of healthy sugar you need for a successful start to your day. The bright colors and flavors will get you pumped for whatever comes your way. Also, when you keep a cup of fresh cut fruit or whole fruit in your bag you are less likely to visit the candy machine and fast food spots or make poor food choice during out the day.

    Check this vid out and learn how to cut whole fruits like pineapple, mango and kiwi, then pack it up for freshness.

    Now Get Crackin' !!!

    Chef Egg

    The Fresh Egg Test

    Picking a fresh egg from a carton of eggs is very easy and can be done with a bowl of cold water. If it drops to the bottom it's good to go, If it floats, it's not so fresh. Watch the video to get info you need to succeed in the kitchen.

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