The Chef From Hell Recipe Blog Details

Video Sunday 2/24/08
2008-02-24 17:21:40
It's Video Sunday!!!!(Psst! Turn out the lights and pass me some popcorn!)Go to Chef JP's Video Theatre If you have an appetite for American food commentary check out what's on today's blog menu! ...

Food Blog Chatterbox 2/22/08
2008-02-22 11:28:24
Every Friday, we skim the cyber soup to find the top food related blog posts for your reading pleasure!Our first tasty item comes from the One Hot Stove blog which has a great recipe called... If you have an appetite for American food commentary check out what's on today's blog menu! ...

Changing of the Blogs!
2007-09-07 17:10:27
Howdy folks! After much indecision, I've decided to combine the two blogs on this site into one, which will retain the name Chef JP's Food Blog. As of Sept. 8th, 2007, all of my recipe related posts which used to be here on the Recipe Blog will now shift over to the Food Blog. I'm doing this to consolidate my time and be more consistent in my blogging activities. Over the next month, I'll be moving all of the archived recipe posts over to the Food Blog so they will be available there. If you've been receiving the Recipe Blog Feed and want to recieve the new feed with the recipes then go on over to the sidebar section and subscribe to the Food Blog Feed. Please continue to stop on by and see what The Chef From Hell is up to! Thanks! ...
Blogs

Deviled Eggs Remoulade
2007-09-06 13:14:35
One thing I love about making deviled eggs is that they're very adaptable to all sorts of changes in ingredients. Fresh herbs can be nice. Hot sauce is a hoot. Once, I even added some mashed sweet potatoes to the egg yolk mixture and it was pretty dang good! This recipe employs some remoulade sauce, a southern version of the traditional cocktail sauce. Deviled eggs, besides making a great snack food to have around, are a great simple appetizer for parties and they can be prepared a day ahead so that makes it even easier!Read More... ...

Baja Lasagna
2007-09-04 14:06:03
If there are any cooks out there who recoil in horror when they come across a recipe that deviates from the standard preparation of a classic dish, please look away now because we're making Baja Lasagna today. "Baja Lasagna? What the...?!" Ah, Baja Lasagna! Yes folks, it's a perversion of the classic Italian dish, Lasagna, except in this version we use flour tortillas instead of lasagna noodles along with a couple of other deviations from the norm. Sounds like big fun, right? Let's get cookin!Read More... ...

Gulf Coast Butter
2007-09-02 14:27:31
This is a spiced compound butter which works great on grilled items such as steaks or fish. You can also freeze this butter for future use. One handy tip--fill an ice cube tray with the butter & then just pop out a cube or two of butter when you need it!Instructions for use: 1) Slather some of the butter on an item hot off the grill, let the butter melt down a bit and then take a bite. 2) Let the wave of heat roll across your tastebuds. 3) Wipe the sweat off of your brow and then take another bite. 4) Hoo Hah!Ingredients:1/2 lb unsalted Butter, softened5 large fresh Habanero Peppers, stems removed & diced fine1 TBS Chablis Wine1 tsp fresh Parsley, diced1/4 tsp Kosher Salt1 pinch Cayenne Red PepperCooking Procedure:Place the butter in a food processorProcess the butter for 20 seconds until smoothAdd the remaining ingredientsProcess until well blended, about 30 to 45 secondsUse immediately or freeze for future use ...
Butter

Cocktail Party Pepper Toast
2007-08-31 14:15:19
I've served these bread rounds at many a cocktail party and wedding reception and they're always a big hit. The toast is seasoned with cayenne pepper so don't be suprised if your guests begin to consume copious amounts of cold beer after eating these zippy little palate pleasers. Hoo Hah! Use the highest quality bread you can find and Extra-Virgin olive oil to achieve the best results!Ingredients:2 loaves fresh French Bread1 cup Extra-Virgin Olive Oil2 tsp Cayenne Red Pepper1 1/2 tsp Kosher Salt1 1/2 tsp White Sugar1/2 tsp Butcher Cracked Black Pepper1 tsp PaprikaRead More... ...
Cocktail Party Pepper Toast

Ty Cobb's Ballpark Relish
2007-08-30 13:49:31
If you're looking to jazz up a hot dog or grilled sausage, then this recipe for a super hot relish just might do the trick! I named this relish after Ty Cobb who was the meanest baseball player who ever lived. I like to think that this relish is a testament to his good nature and sportsmanship. 'Nuff said!Ingredients:12 large fresh Jalapeno Pepper, stems removed & chopped coarse2 large Half Sour Pickles, chopped coarse1/4 cup Pickle Juice1 tsp Malt Vinegar3 TBS Dijon Mustard2 TBS Extra Virgin Olive OilJuice from 1 LimeRead More... ...

Lovesick Gumbo
2007-08-27 13:25:18
I came up with the name for this gumbo one day after thinking about a story I heard that concerned Marie Laveau, the infamous Voodoo Queen of New Orleans. In the 1800's many folks, rich and poor alike, would come to see Marie to enlisht her spiritual aid in solving their romantic troubles. Rumor has it that Marie could concoct a special gumbo that would enable her clients to capture the heart of another. I'm not sure if my gumbo will have the same magical properties as the one Marie made but what the heck--give it a shot and see if it works on that special someone in your life!Read More... ...

Hell Sauce
2007-08-18 14:04:50
Over the years, this sauce has functioned as my version of a fra diablo sauce. It's not a traditional fra diablo as there's no olive oil or garlic in this recipe but it works well for me. I like the combination of the sweetness from the brown sugar and the burn of the jalapeno peppers. The sauce is great on pasta as well as chicken or seafood.Ingredients:1/4 lb unsalted Butter1 small Spanish Onion, chopped medium fine2 stalks Celery, chopped fine1 large Green Bell Pepper, chopped medium fine1 small Carrot, peeled & diced fine2 large fresh Jalapeno Peppers, stems removed & diced fine1 TBS Worcestershire Sauce2 TBS Dark Brown Sugar1 TBS Malt Vinegar2 TBS canned diced Green Chiles4 cups canned Crushed Tomatoes2 TBS Tomato Paste2 TBS Frank's Red Hot Sauce1/4 cup strong Black CoffeeDry Spice Mix:2 TBS Crushed Red Pepper2 tsp Kosher Salt1 tsp Ground Cumin1 tsp Dark Chili Powder1 tsp Thyme1/2 tsp Paprika1/2 tsp Cayenne Pepper1/4 tsp Ground Black Pepper1/4 tsp Groun ...
Hell Sauce

Steamed Mussels
2007-08-17 14:15:03
Here in Long Island, one of the great pleasures of summer is a bowl of steamed mussels. This recipe calls for cultivated mussels. "Culivated mussels?! Does that mean you have to speak French to eat them?" Not really. As opposed to the types of mussels found in the wild, cultivated mussels are farmed by hanging pieces of rope in the water and catching the mussel larvae that floats by. The type of mussel I prefer to use in my kitchen comes from Prince Edward Island in Canada. They have a delicous sweetness to them. You may notice that the meat of some mussels differ in color when cooked; an orange hue indicates that the mussel is a female, the male mussel's meat is white when cooked. One advatage of using a culivated product such as PEI mussels is that when you buy them they will already have been scrubbed and cleaned and those pesky beards will have been removed as well. "Mussels have beards?!&q ...

Okeefenokee Pickled Shrimp
2007-08-16 13:52:24
Here's a recipe I picked up in Florida years ago! It's the perfect thing to serve on a summer night. The chilled shrimp have a refreshing taste that is both sweet and tart at the same time.Ingredients:3 lb large Shrimp, steamed1 large Bay Leaf2 medium sized Spanish Onions, chopped medium fine3 TBS Extra Virgin Olive Oil1/4 cup Worcestershire Sauce2 TBS Malt VinegarRead More... ...
Shrimp

Spice Rubs for Barbecue
2007-08-15 13:47:42
As anyone who reads this recipe blog on a regular basis knows, I'm a big fan of using spice mixes to season dishes of all kinds. Today, we'll take a look at some spice rubs. Dry spice rubs for the preparation of barbecue function on two levels; the rubs can be used to not only season what you're cooking (beef, pork, poultry), they also play an important role in sealing in the flavor as the food is being cooked. After preparing your spice rubs and mixes, always store them in opaque containers and then keep those containers in cool, dark places as exposure to light and heat causes the flavor quotient of spices to decrease over time. Here's several recipes for spice rubs you can use when you're doing the barbecue thang!Read More... ...
Spice

World War II Cookie Bars
2007-08-15 02:26:51
Here's an old Wold War II recipe that was reconfigured by my wife, Loretta, who has a great arsenal of desserts. During World War II, many home cooks had to come up with new baking techniques due to the scarcity of flour, butter and eggs. This recipe is a good example of the types of cooking that was taking place on the "home front" during the food rationing people experienced.Read More... ...
Cookie War

A hearty thank you to the Vidalia Onion folks!
2007-08-13 16:06:30
Here's a hoot for ya---the official site of Georgia's Vidalia Onion has honored me by posting my recipe for Vidalia Onion Pie on their website. The recipe comes from my Put Some South In Yer Mouth Cookbook. To view the recipe, go to VidaliaOnion.org On their website, you can find a wide variety of recipes related to those wonderful onions. To view their recipe list, go to Vidalia Onion Committee Recipes. Thanks again to the Vidalia Onion folks for throwing a little bit of the spotlight on the work I've been doing here. Mucho appreciato! ...
Onion

Black Bean Mango Salsa
2007-08-12 22:54:47
I've been on a salsa kick lately. It's probably due to the hot weather we've been slogging through up here in New York. To me, there's nothing better than kicking back with a cold beer, a bowl of tortilla chips and some salsa on a really hot day. This salsa recipe combines the sweetness of mango with the tang of the habanero pepper. Increase the habanero quotient if you want to set your proverbial wig on fire! Otherwise, leave it as it is and you'll enjoy a nice little tingle.Read More... ...
Bean Mango Salsa

Lentil Stew
2007-08-11 13:24:11
I guess you'd have to classify lentils as one of the original "fast foods" as they cook a lot quicker than most other dried legumes! Here's a recipe for a simple lentil stew that has been known to "clear the mind" and put things right after a long, hard day.Read More... ...

How To Make Your Own Steak Sauce
2007-08-10 15:22:32
I always like throwing a steak on the grill this time of year. Usually, I'll slather the grilled meat with some delicious steak sauce but I think those store bought condiments are outrageously expensive so, whenever possible, I try to make my own homemade versions of some of my favorites table sauces. Here's a recipe for a steak sauce which can easily take the place of that overpriced bottle of you-know-what Sauce you have in your kitchen!Read More... ...
Sauce

Fresh Blueberry Sauce
2007-08-09 13:35:28
This time of the year, blueberries are a great buy at your local farmer's market. Here's a recipe for a sauce you can make with those fresh blueberries. "What should I do with this sauce?" Ah, there's a variety of ways to employ this fruity wonder! You can drizzle some on your breakfast pancakes or waffles (IHOP eat my dust!), or spoon some over a nice mound of cool vanilla ice cream, or perhaps a quick slather over a thick slice of homemade poundcake or just splash a touch of it on a slice of cheesecake! Any way you choose to go, you'll probably end up in the right place, eh?Read More... ...
Blueberry Sauce

Hot Lips Shrimp Pate
2007-08-08 13:54:35
+ Here's a recipe from one of my cookbooks, The Cookbook From Hell. This tangy dip is designed for those among you who don't mind if their lips swell up after eating something hot! Just remember: hot, spicy food creates endorphins! Hoo Hah!Ingredients:2 lb chilled boiled shrimp, peeled, deveined & tails removed3 large dried Habanero Pepper Pods, stems removed & crumbled upNote: Always handle habanero pepprs (fresh or dried) while wearing gloves to prevent burning your eyes, nose, mouth or other sensitive body parts!Read More... ...
Shrimp

Tipsy Stewed Tomatoes
2007-08-07 12:20:47
Stewed tomatoes were first marketed in the the late 1940's, but prior to that folks put up their own stewed tomatoes in preserve jars in order to have the availability of tomatoes during the winter months when they couldn't grow them for consumption. This recipe was given to me a few years back by a bartender in Montauk which is out on the East End of Long Island. His name? It remains lost in a fog of time and vodka. I do remember this: his version called for a bit more whiskey than what I use here!Read More... ...
Tipsy Tomatoes

Summer Sweet Corn Pudding
2007-08-06 13:02:19
Up here in Long Island, this time of the year brings delicious sweet corn! Once the corn season starts, I'll usually make a batch of this custardy side dish; it makes a great pairing with meat and poultry. The hot sauce in this recipe adds just a little "tang" to the corn pudding, not a whole lot of heat, so don't be afraid to use it!READ MORE... ...
Pudding Summer

Simple Baked Porkchops
2007-08-04 13:15:30
This is a recipe that I learned from my Gran'Ma when I was in high school. It's a good example of how simplicity in cooking is a direct line to clean flavors. If you're cooking something, don't act like you're trying to redecorate your living room! Nowadays, I find many cooks "over-think" their ingredients and conceptualize their food to death. Try this dish on for size.Read More... ...

The BCBLT Sandwich
2007-08-04 00:11:46
What's a BCBLT sandwich?!" Ah, I'm glad you asked! Basically, it's a bacon, lettuce and tomato sandwich that is made with a creamy blue cheese sauce. Once in awhile if I see avocados at a decent price, I'll slice up one and add that to this recipe. Various types of bread work well with this sandwich. Sometimes I'll use a hearty rye bread if I'm in the mood. It's hard to eat rye bread unless you're in a rye bread frame of mind, don'cha think? Also, if you want to add a little extra heat in your sandwich, add a few canned chipotle peppers to the recipe for the Blue Moon Sauce. Okay then, let's make some sandwiches!Read More... ...
Sandwich

Alabama Spoonbread
2007-08-02 11:08:30
Spoonbread is a type of batter bread indigenous to the South. It's usually used as a side dish for meats and has a consistency like pudding. A lot of folks use cornmeal in their spoonbread but I prefer using grits. Why? I'm not sure! I think it's because the first time I tried making spoonbread I'd gotten advice from this southern cook I was working with at the time. The recipe came out fine so I figured "if it ain't broke, don't fix it!" I've been making my spoonbread the same way ever since then. Try it this way, you may find it works for you too!Read More... ...
Alabama

Southern Snap Beans
2007-08-01 13:23:42
Snap beans are one of my favorite vegetable side dishes to prepare. You can vary your flavors in this dish a number of ways; try adding a little diced garlic, some bacon, a little crushed red pepper or some brine liquid from a jar of pickles!Read More... ...
Beans

Crawfish Garlic Polienta
2007-07-31 13:38:22
"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture. You can probably find this item in the specialty food section of your local supermarket. Try experimenting with the flavors; there's a variety of things you can add to this polenta! On occasion I'll throw in some sauteed diced smoked ham if I'm serving it to folks who don't enjoy seafood. If you're planning a menu for a summer barbecue party, you can use this polenta to add some variety to the side dishes you'll be serving.READ MORE... ...
Garlic

Ricotta Cheese Dumplings
2007-07-30 13:36:43
Ah, ricotta cheese dumplings! This makes a nice family nosh or an impressive party menu item. This recipe calls for the dumplings to be garnished with some olive oil and diced fresh basil, but on several occasions I've omitted the basil and olive oil and simply served these dumplings with a side dipping sauce, such as sour cream.READ MORE... ...

Tango Palace Salsa
2007-07-27 12:10:55
This is a salsa verde that has its roots in Southwestern food traditions. One of the key ingredients is the tomatillo, also known as a "mexican tomato". Actually, a tomatillo is not a tomato at all! It's a small, round green fruit which is frequently used in Latin American cuisine, especially their green sauces. For today's recipe, we'll be using canned tomatillos; they're usually available in the Spanish section of your local market or at specialty food stores. Along with the tomatillos, I've added roast pecans and a little brown sugar to this recipe in order to add a little more contrast to the different levels of flavor. This salsa makes a great appetizer when served with some flour tortilla chips. Also, I've found that this sauce compliments grilled fish quite nicely.READ MORE... ...
Palace Salsa Tango

Curried Summer Squash
2007-07-26 12:06:00
A few days ago as I was strolling through the local farmer's market, my eyes were drawn to the loads of beautiful summer squash on display. Yesterday, we made our own curry powder and now we'll use some of that as a key ingredient in this summer squash recipe!Ingredients:2 TBS unsalted butter1 large Vidalia Onion, sliced paper thin3 lb Yellow Summer Squash, ends removed & sliced 1/2 inch thick1/4 cup Vegetable Stock or Broth1/2 tsp Kosher Salt1/4 tsp White Sugar2/3 cup Plain Yogurt2 tsp Homemade Curry PowderNote: For my curry powder recipe, go to this blog post--How To Make Your Own Curry PowderREAD MORE... ...
Squash Summer

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