The Chef From Hell Recipe Blog Details

How To Make Your Own Curry Powder
2007-07-25 13:02:19
Assembling your own spice mixes to use in your kitchen is a fairly easy thing to do. When it comes to curry powder, I find the ready made stuff sold in the supermarket to be very flat in taste so I make my own. You can too! Here's how you make your own Curry Powder...READ MORE... ...
Curry

Homestyle Applesauce
2007-07-24 13:19:34
Homemade applesauce brings back memories of Massachussetts for me. My uncle Andre had a farm we used to visit during apple harvesting time. After bringing home a bushel of apples, Gran'ma would make some apple pie, apple butter and one of my favorites, applesauce! Here's how you can make a batch of your own applesauce:READ MORE... ...

How To Clean A Soft Shell Crab
2007-07-23 12:53:44
July marks the end of the soft shell crab season (May - July), so if you're planning on frying up some soft shell crabs and have never worked with them before, here's some handy instructions on how to clean a soft shell crab:READ MORE... ...
Shell

Kentucky Beer Cheese
2007-07-22 01:32:58
Here's a cheese spread I used to put out on the bar at my restaurants. It has a real zip to it! It makes a great nosh at a cocktail party or a late night snack. I first tasted this type of cheese spread back in my college days; whenever we drove drove across the Ohio River into Kentucky, I'd encounter some of this zippy cheese spread in some of the bars we'd visit. Some cheese spreads call for chopped pimento, but I prefer the roasted garlic flavor. Try this recipe out and start experimenting with your own flavors!READ MORE... ...
Beer Cheese Kentucky

Homestyle Beef Stock
2007-07-21 00:30:57
Here's a simple recipe for a nice beef stock. A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment. I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!Ingredients:4 large Beef Shin Bones, cracked4 quarts cold water2 large Spanish Onions, quartered4 stalks Celery, chopped coarse3 large Carrots, chopped coarse3 Bay Leaves2 cups fresh Parsley, chopped coarse6 oz. Beef Stew MeatREAD MORE... ...
Beef Stock

The Lobster Roll Sandwich
2007-07-19 13:33:29
"Say, what the heck is a lobster roll sandwich?" Basically, this culinary wonder consists of freshly made lobster salad stuffed into a hot dog roll; the perfect lunchtime repast on a summer's day! There are many variations and styles of making this sandwich. Up here in the Northeastern United States, the most common version of this sandwich is served cold, although I have had a warm version in which the lobster meat is drenched in drawn butter. Here's my recipe for the Lobster Roll Sandwich:READ MORE... ...
Sandwich

Sweet Potato Biscuits
2007-07-18 13:07:00
This is a recipe I'll pull out when I have some leftover mashed sweet potatoes on hand. Since the mashed poataotes are already seasoned and prepared, there's less work to do when whipping up a batch of these delicious Sweet Potato Biscuits. These make a nice suprise addition to a breakfast menu or can even be used to enhance your offerings at a cocktail party.Ingredients:1/2 cup unsalted butter, melted1 cup Mashed Sweet Potatoes, cooked & seasoned2/3 cup Whole Milk2 cups White Flour1 TBS Honey1 tsp Kosher Salt1/4 tsp dry mustard4 tsp Baking Powder2 TBS Dark Brown SugarREAD MORE... ...
Potato Sweet Potato

Mole BBQ Sauce
2007-07-17 12:36:17
This is one of many barbecue sauces I make from time to time. This particular one is perfect for chicken breasts on the grill or to use as a condiment on some fajita steak burritos. Ingredients:3 TBS Olive Oil1 Spanish Onion, chopped small4 cloves Garlic, diced2 TBS fresh Cilantro, diced1 1/4 cup Ketchup1 1/4 cup Beef Stock or Broth1 TBS Honey2 TBS dark brown Mustard1/2 cup dark Molasses1/4 cup Cider Vinegar1/2 cup Mole sauceREAD MORE... ...
Sauce

How To Prep A Chicken
2007-07-16 12:21:23
The first time I attempted to cup up a whole chicken was just after I'd been moved up from dishwasher to prep cook; one of the chefs at the restaurant I was working at plopped six broiler chickens down in front of me and said, "We need these cut up right away!" My only response was, "Uhhhhhh...." Over time, I learned how to cut up an entire chicken and you can too! Here's how to do it:READ MORE... ...
Chicken

Mom's Banana Bread
2007-07-15 13:57:54
Here's a recipe for a banana bread that my Mom used to make all the time. It's one of my favorites. You can serve slices of it at room temperature or heat them up if you prefer. Sometimes, when I'm getting towards the end of a loaf, I like to crumble it up and sprinkle it over a piece of fish I might be broiling for dinner.Ingredients:1 3/4 cups White Flour2 tsp Baking Powder1/4 tsp Baking Soda1/2 tsp Kosher Salt1/3 cup unsalted Butter, softened2/3 cup White Sugar2 large Eggs, well beaten3 ripe BananasREAD MORE... ...
Banana Bread

Pasta Jambalaya
2007-07-14 13:17:00
I recently received an e-mail request for this dish which comes from my COOKBOOK FROM HELL . I've seen other versions of dishes called Pasta Jambalaya; this recipe of mine was created in 1987 when I was fooling around in the kitchen one day and thought it would be an intersting twist to apply the concepts of a rice based dish such as Jambalaya to a pasta dish. I'm a big supporter of fooling around in the kitchen because you can have happy accidents like this dish. Hoo Hah!READ MORE... ...
Pasta

Country Style Grits
2007-07-13 14:57:32
"Grits?!" Ah, many's the time I've heard someone cry for help in one of my restaurants upon learning that their entree was to be served with a side of grits! Grits, that histoic staple of deep South cooking, is often regarded as a second rate cousin of "cream of wheat" up here in the northern part of the ol' USA. The reason for this lies in the fact that most folks have indeed eaten grits at one time or another but the problem seems to be that they've had bad grits; bowls of flavorless white mush. As a chef, I've tried over the years with middling success to get these dang "yankees" to try some grits but it has been an tough battle. In recent years, as America's taste in food seems to have broadened a bit, so has the collective attitude towards grits in general. Maybe it's time for a grits revival! For any of you poor souls out there who have never tried grits, make this recipe ...
Country Style

Long Island Stuffed Clams
2007-07-12 18:26:38
In Long Island (which is where I hang my hat), there's an abundance of fresh clams available. Among the many varieties of clams, I think I prefer littleneck clams the best. To me, a perfect snack in the summer is enjoying a dozen fresh shucked littlenecks with some ice cold beer. Ahhh! Today's recipe employs a larger version of the littleneck clam called the Quahog clam. Quahog clams, also known as "chowder" clams, have a firmer texture and a stronger flavor than littlenecks. Most folks that aren't from the East Coast call them "hard shell clams" or simply "hard clams." I find them the best type of clam to use for a stuffed clam recipe of any type. Prior to making this recipe, make sure your clams have been refridgerated for at least 2 hours. They're easier to work with if they are cold.READ MORE... ...
Island

Jalapeno Hush Puppies
2007-07-11 13:00:49
This is a spiced up version of an old classic. Nobody really knows where the name "hush puppy" comes from exactly. I've heard various folk tales (food myths?) which claim that when Southern plantation cooks would be in the middle of frying large quantities of fish they often worked outside, standing around big cauldrons of hot oil and the smell of all that fried fish would draw stray dogs who inevitably would begin whining and begging for food. The cooks would whip up some of these cornmeal based fritters and toss them to the yapping dogs in an effort to quiet them down. "Hush there, puppy!"READ MORE... ...
Puppies

Sweet Potato Chips
2007-07-10 12:59:52
Making your own potato chips isn't that hard if you have the right equipment; a small electric meat slicer and a home deep fat fryer are two essential tools for this recipe. You can season them a variety of ways (I like a little cayenne & salt) -- try experimenting with flavors, you may suprise yourself!Ingredients:2 large Sweet Potatoes, peeledOil for fryingKosher SaltCayenne Red PepperREAD MORE... ...
Chips Potato Sweet Potato

Florida Conch Chowder
2007-07-08 13:13:03
Conch based dishes such as this were brought to the Florida Keys by Bahamian imigrants in the early 1800's. I've tweaked this recipe a bit by adding some modern products to it (like Ketchup and Woreestershire Sauce) and employing a shirmp stock in the place of water. Ingredients:1/4 lb Salt Pork, rind removed & diced fine2 Spanish Onions, chopped coarse3 cloves Garlic, crushed1 large Green Bell Pepper, stem removed, seeded & diced1 large Red Bell Pepper, stem removed, seeded & diced1 can Crushed Tomatoes (16 oz)1 can Tomato Paste (6 oz)2 quarts Shrimp StockNote: for my shrimp stock recipe go to HOMESTYLE SHRIMP STOCK8 large ConchsREAD MORE... ...
Florida

Buffalo Chicken Wings
2007-07-07 12:15:31
This recipe is done up in the style of The Anchor Bar in Buffalo, New York. To check out my food blog post about that great American Restaurant, go to THE ANCHOR BARIngredients:4 lb fresh Chicken WingsKosher SaltFreshly Ground Black Pepper4 TBS Butter5 TBS Frank's Red Hot Sauce5 cups Vegetable OilREAD MORE... ...
Buffalo Chicken Wings

Collard Greens
2007-07-06 12:12:34
This is one of my favorite comfort food dishes to prepare. It's simple, delicious and provides (dare I say it?) peace of mind.Ingredients:5 lb fresh Collard Greens2 Smoked Pork Hocks1/2 lb Salt Pork, rind removed & sliced into thin strips2 large Spanish Onions, chopped coarse5 cups Chicken Stock or Broth5 cups cold Water2 TBS Kosher Salt1 tsp Butcher Cracked Black Pepper2 tsp Crushed Red PepperREAD MORE... ...

Southern Hamburger Soup
2007-07-05 16:25:25
When I was a kid I lived in New Orleans for several years and one of our next door neighbors used to make this soup all the time. Delicious memories! The recipe is very basic and lends itself to adding your own touches.Ingredients:2 lb Ground Beef2 TBS unsalted Butter1 tsp Kosher Salt1/2 tsp dried Basil1/2 tsp dried Oregano1 tsp Paprika1/2 tsp Butcher Cracked Black Pepper2 cloves fresh Garlic, diced fine1 large Spanish Onion, diced fine2 large Carrots, peeled & chopped medium coarse2 stalks Celery, leaves removed & chopped medium coarse2 Red Potatoes, peeled & cut into small cubes3 quarts Beef Stock1 can Crushed Tomatoes (16 oz)READ MORE... ...
Soup

Happy July 4th!
2007-07-04 12:58:30
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Firecracker Potato Salad
2007-07-03 14:14:12
This potato salad will definitely heat things up at your 4th of July party! It's based on a couple of different Tex-Mex potato salad recipes that I've made over the years.Ingredients:5 lb Red Potatoes1 large Red Bell Pepper; stem removed, cored & diced1 large Green Bell Pepper; stem removed, cored & diced2 stalks Celery, leaves removed & diced fine2 Red Onions, diced fine2 TBS diced Scallions3 dried Habanero Pepper pods, stems removed & crushed upNote: As a precaution, always wear protective gloves when handling hot chile peppers!READ MORE... ...
Potato Salad

Onion Head Bread
2007-07-02 14:03:06
Here's a bread recipe that's quite easy to prepare. You can experiment with the seasoning quite a bit, depending on what sort of menu you have planned. Sometimes if I'm serving a simple roast chicken, I'll make this bread and substitute some rosemary for the basil.Ingredients:For the Dry Mix:2 1/2 cups White Flour1/2 cup Corn Flour1/4 cup White Sugar3 TBS Baking Powder2 TBS diced fresh Basil leaves1 tsp Butcher Cracked Black Pepper2 tsp Kosher Salt1 TBS dry Mustard1 cup crushed up French's French Fried OnionsREAD MORE... ...
Bread Onion

Delta Fried Pickles
2007-06-30 15:50:15
Fried pickles were always one of my favorite snacks when I was living down South. They make a great appetizer for a cocktail party or a summer barbecue!Ingredients:1 cup White Flour, sifted1/4 cup Cornstarch1 tsp Baking Powder1 large Egg Yolk1 cup cold Water3 TBS Dill Pickle juice4 cups sliced Dill PicklesOil for fryingDry Spice Mix:1/4 tsp Kosher Salt1/4 tsp Basil1/4 tsp Thyme1/4 tsp dark Chili PowderREAD MORE... ...

Summer Coleslaw
2007-06-29 19:02:09
I love a good coleslaw this time of the year! It makes a nice change from a green salad and a slaw can be paired with many summer menu items.READ MORE... ...
Summer

Vidalia Onion Pie
2007-06-28 15:47:19
Here's a recipe for Vidalia Onion Pie from my Put Some South In Yer Mouth cookbook! The smokey flavor of the cheese offers a nice contrast to the sweetness of the onions. When I prepare this tasty pie, I usually use a deep round pyrex pie plate. Ingredients:2 cups Ritz Crackers crushed fine1 stick unsalted Butter, softened (for the crust)1/4 stick unsalted Butter (for the filling)2 cups Vidalia Onions, chopped coarse1/4 cup Maderia Wine3/4 cup Whole Milk2 large Eggs1/4 tsp Kosher Salt1 cup grated Gruyere CheeseREAD MORE... ...
Onion Pie

Strawberries Esplanade
2007-06-27 14:18:44
Here's a simple dessert that I serve quite often during the early summer months. If you're planning a simple main course, such as a salad, then this dessert makes a nice finish to the meal! READ MORE... ...

Three Salad Dressings
2007-06-26 13:13:34
Howdy! Yesterday, my recipe blog post was about the different varieties of salad greens available to the home cook. So, today, I thought it would be fitting to share some salad dressing recipes to go along with all those greens! Gran'ma Dufek's French Salad DressingREAD MORE... ...
Salad

A Guide To Salad Greens
2007-06-25 13:46:25
Gone are the days when your choice of salad greens at the local supermarket meant only iceberg or romaine lettuce. Today's food shopper now has a wide variety of salad greens to choose from. When shopping for salad greens, always examine them carefully. Do not buy any greens that are discolored or wilted. The greens should have a fresh appearance and light aroma. Salad greens will stay fresh for longer periods of time when stored in the bottom drawers of your refrigerator; this method of storage minimizes their exposure to air. Most salad greens will remain fresh and crisp, when stored properly, for 2 to 5 days. Due to the fact that you will be consuming your salad greens in their raw state, it's recommended that you store them away from other foods to avoid any possible contamination. READ MORE... ...
Guide Salad

Crawfish Pasta Renaldo
2007-06-24 13:58:48
This is the time of the year when the sweet smell of the basil growing in my garden begins to linger in the backyard. When the scent becomes overpowering, I run into the kitchen and cook up a batch of this pesto based dish. Instead of pine nuts, which is the type of nut traditionally used in italian pesto, I decided to go with roast pecans. I created this dish back in 1995 at Big Daddy's, a Southern style restaurant I owned. This recipe later appeared in a national cookbook, The Everything Pasta Cookbook (1997, Adams Media, edited by Jane Resnick). If you don't like heat, omit the jalapeno peppers! READ MORE... ...
Pasta

Sweet Potato Salad
2007-06-23 16:57:22
This is an old Southern recipe that my Mom picked up from a neighbor when we were living in New Orleans back in the 60's. Years later, when I was starting out as a chef, she taught me her recipe and I tweaked it a little bit with some spices. Enjoy! READ MORE... ...
Potato Salad Sweet Potato

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