Kitchen Guy

Video: Baked Eggs in Tomato Baskets

Posted by Chef Jim on May 4, 2010  |  1 Comment

Video: Crab Cakes with Ancho Aioli

Posted by Chef Jim on April 27, 2010  |  1 Comment

Video: Chicken de Paolo

Posted by Chef Jim on April 20, 2010  |  Comments Off

Recipe
1 sheet of frozen puff pastry
4 5-oz. chicken breasts (boneless, skinless)
1 10-oz. box frozen spinach
2 Tbsp. pine nuts, toasted
2 Tbsp. sun-dried tomatoes in oil, drained
4 oz. cream cheese, softened
1/2 tsp. fresh basil, chopped
1/2 tsp. garlic, minced
salt and white pepper to taste
1 egg, beaten and thinned with water

Remove the puff pastry from the freezer and thaw 15 to 30 minutes until workable.

In a small bowl, combine the cream cheese, thawed, drained and chopped spinach, pine nuts and chopped sun-dried tomatoes. Pound the chicken breasts to an even thickness and season with salt and white pepper.

Preheat the oven to 400.

On a lightly floured surface, roll out the puff pastry to a 16-inch square. Divide into 4 squares. Place each square on an ungreased baking sheet and set aside.

Place a quarter of the cheese mixture in the center of each chicken breast and encase by wrapping the chicken around it. Place each chicken breast seam side down on the pastry. Pull the corners together to form a package, squeezing gently to seal. Brush each package with the egg wash.

Bake for 35 to 45 minutes, until golden brown.

Video: Pesto-Stuffed Pork Chops

Posted by Chef Jim on April 16, 2010  |  Comments Off

The sweetness of pork combined with the robustness of basil pesto – it’s a match made in heaven!

Pesto-Stuffed Pork Chops Recipe

Ingredients
4 pork chops, boneless, double cut
1 cup basil leaf, chopped
1/2 cup parsley, fresh, chopped
4 large garlic cloves, minced
1/3 cup Parmesan cheese, grated
1/3 cup pine nuts, toasted
3 TB olive oil, extra virgin
3/4 cup croutons, 1/4 inch mini croutons work best
salt & pepper, to taste

Method
Make the pesto, by combining basil, parsley, and garlic in a blender. Blend these ingredients first, then add the oil in a slow steady stream while the blender is running. Add cheese and toasted pine nuts, blending by hand. To add body to the pesto, gently fold in the mini croutons. Set aside. Preheat oven to 350. With a small knife, cut a pocket into the pork chops through the side with the fat. Salt and pepper the chops, inside and out. Sear in a hot pan until each side is nicely browned. Stuff the seared chops with the pesto until over-stuffed. Place the chops standing up in a roasting pan and roast for 35 minutes.

Video: Pesto-Stuffed Pork Chops

Posted by Chef Jim on April 14, 2010  |  Comments Off

The sweetness of pork combined with the robustness of basil pesto – it’s a match made in heaven!

Pesto-Stuffed Pork Chops Recipe

Ingredients
4 pork chops, boneless, double cut
1 cup basil leaf, chopped
1/2 cup parsley, fresh, chopped
4 large garlic cloves, minced
1/3 cup Parmesan cheese, grated
1/3 cup pine nuts, toasted
3 TB olive oil, extra virgin
3/4 cup croutons, 1/4 inch mini croutons work best
salt & pepper, to taste

Method
Make the pesto, by combining basil, parsley, and garlic in a blender. Blend these ingredients first, then add the oil in a slow steady stream while the blender is running. Add cheese and toasted pine nuts, blending by hand. To add body to the pesto, gently fold in the mini croutons. Set aside. Preheat oven to 350. With a small knife, cut a pocket into the pork chops through the side with the fat. Salt and pepper the chops, inside and out. Sear in a hot pan until each side is nicely browned. Stuff the seared chops with the pesto until over-stuffed. Place the chops standing up in a roasting pan and roast for 35 minutes.

Video: Bouillabaisse – Mexican Style

Posted by Chef Jim on April 7, 2010  |  Comments Off

Recipe
4 large tomatoes
2 Tbsp. olive oil
3 cups Spanish or sweet onions, diced
1 bay leaf
1/2 tsp. dried thyme
3 Tbsp. cilantro, minced (for cooking)
3 garlic cloves, minced
1 tsp. coarse salt
2 tsp. crushed red pepper flakes (or to taste)
3 cups water
1/2 pound shrim (jumbo or large)
1/2 pound bay scallops
1/2 pound Monkfish filet, cut into cubes*
1/2 pound Halibut, cut into cubes**
Additional cilantro for garnish
2 Tbsp. freshly squeezed lime juice
1/2 cup Tequila
1/8 cup Triple Sec liqueur
salt and pepper to taste
2 small limes for garnish

Parch tomatoes on a baking sheet in a 450 degree oven until skin is blistered, then peel, seed and chop the tomatoes, reserving the juice.

Heat the olive oil in a large, deep saucepan over medium heat. When the oil is hot add the onions, bay leaf, thyme, minced cilantro, garlic, tomatoes and their juices, salt and dried red pepper flakes. Cook uncovered for about 15 minutes to blend flavors. Add the water and cook uncovered an additional 10 minutes. Add shrimp and cook for 1 minutes. Add scallops and fish cubes and cook another two minutes. Stir in remaining cilantro, lime juice, Tequila and Triple Sec. Season to taste with salt and pepper. Garnish with lime wedges.

* Shark or swordfish may be substituted for the Monkfish
** Cod can be substituted for the Halibut

Video: Sausage and Cheese Strata

Posted by Chef Jim on March 30, 2010  |  Comments Off

Recipe
1/2 cup sun-dried tomatoes
12 ounces Italian sausage
3 1/2 cups whole milk
8 large eggs
2 tsp. dried thyme
1 1/2 tsp. salt
freshly ground black pepper
11 bread slices, crusts trimmed, cut into 1-inch cubes
1/2 cup onion, diced
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1/4 cup goat cheese, crumbled
2 Tbsp. fresh parsley, minced

Soak the sun-dried tomatoes in very hot water for 15 minutes, then drain and chop the tomatoes. Saute the sausage, breaking up the meat with the back of a wooden spoon. When the sausage is browned and cooked through, drain on paper towels.

Butter a 13×9x2 glass baking dish. Whisk together the eggs, milk, thyme, salt and pepper. Add the sun-dried tomatoes, sauces, bread cubes, onions and Parmesan. Mix gently and pour into the buttered baking dish. Cover and refrigerate for at least 4 hours, but overnight is best.

Preheat the oven to 350 while bringing the refrigerated mixture to room temperature. Bake the strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with the shredded Mozzarella and goat cheese and bake until the cheese is melted, about another 5 minutes. Transfer the pan to a rack to cool for 5 to 10 minutes. Sprinkle with minced parsley, cut into squares and serve.

Video: Beef Wellington

Posted by Chef Jim on February 8, 2010  |  Comments Off

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