Kitchen Guy

Video: Eggplant Marinara

Posted by Chef Jim on August 19, 2009  |  Comments Off

Click to Play

Video: Summer Pasta Salads

Posted by Chef Jim on July 21, 2009  |  Comments Off

Click to Play

Video: Meatballs Stroganoff

Posted by Chef Jim on June 16, 2009  |  Comments Off

Click to Play

Meatballs Stroganoff

1 lb. ground beef
1 large egg, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup milk
1/4 tsp. dried oregano
1/8 tsp. dried marjoram
Salt and pepper
1 stick butter, divided use
2 cups sliced mushrooms
1 small onion, diced
2 1/2 Tbsp. flour
2 1/2 cups beef broth or stock
1 Tbsp. ketchup
1/2 tsp. Hungarian paprika (sweet)
1/2 tsp. dried basil
1/2 tsp. nutmeg
3 Tbsp. dry sherry
1 8-oz. packaged of egg noodles
Sour cream

Make the meatballs: Gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, salt, and pepper. Roll into walnut-size balls.

Heat a large skillet over high heat. When hot, melt 1 tbsp butter in it and add the mushrooms and onions. Sauté for 2 minutes and remove with a slotted spoon and lower the heat to medium. Add the meatballs and sauté to brown all sides. Remove from the pan and set aside.

In the same large skillet (do not wash) melt 2-1/2 tbsp butter over medium-low heat. Add 2-1/2 tbsp flour and cook, stirring for 1 minute. Whisk in the beef broth or stock, the ketchup, paprika, basil, nutmeg, and salt and pepper to taste. Simmer for 10 minutes. Next add meatballs and vegetables to sauce and continue to simmer for another 10 minutes. Add sherry and remove from heat. Let cool.

Cook the egg noodles according to package directions. Serve the meatballs and sauce over the noodles and top with sour cream.

Video: Pizza Turnovers

Posted by Chef Jim on June 9, 2009  |  Comments Off

Click to Play

Video: Chinese Chicken Salad

Posted by Chef Jim on June 2, 2009  |  Comments Off

Click to Play

Chinese Chicken Salad

9 Tbsp. canola oil, divided use
1 large garlic clove, minced
4 Tbsp. soy sauce
1/4 tsp. ground ginger
3 chicken breasts
2 cups shredded lettuce
2 cups carrots, julienned
2 cups cucumber, julienned
1 cup jicama, julienned
2/3 cup green onions, sliced
1 cup bean sprouts
1 cup sugar-snap peas in pods
1 6-oz, can water chestnuts, drained and chopped
3/4 cup toasted slivered almonds
2 Tbsp. sesame seeds, toasted
4 Tbsp. sugar
2 Tbsp. rice wine vinegar
2 tsp. salt
1/4 tsp. black pepper

For the marinade: Mix together 1 tbsp oil, garlic, 2 tbsp soy sauce, and ground ginger.

Place chicken in marinade, turning pieces several times for at least 1 hour. Remove from marinade and bake at 400 degrees until just cooked through. Let cool, shred and set aside.

In a large bowl, add all of the vegetables and toss. Mix the oil, vinegar, sugar, salt and pepper and shake vigorously to emulsify. Add chicken and toss. Pour dressing over salad and toss again. When serving, top salad with toasted sesame seeds and toasted almonds.

Video: Pastitsio – Greek Casserole the Easy Way

Posted by Chef Jim on May 19, 2009  |  Comments Off

<!– /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:”"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-fareast-font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} –>

Pastitsio (Greek Pasta Casserole)

3/4 lb. ground beef

1 medium onion, diced

3 Tbsp. olive oil

1 14-1/2 oz. can diced tomatoes

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Salt and pepper

2 Tbsp. flour

1 1/2 cups milk

1/4 tsp. white pepper

2 large eggs

1/2 lb. large elbow macaroni, cooked

1 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Meat sauce: Brown ground beef and onions in a large skillet over medium-high heat with 1 tablespoon of olive oil. Chop and add tomatoes with their juice, cinnamon, nutmeg, 3/4 teaspoon of salt, and black pepper. Simmer uncovered for 15 minutes.

Egg Sauce: In a small saucepan heat the remaining 2 tablespoons of olive oil over medium heat, add flour and cook, stirring, for 1 minute. Whisk in hot milk and continue whisking until the mixture comes to a boil then lower heat and simmer for 2 minutes, stirring occasionally. Season with 1/2 tsp salt and 1/4 tsp white pepper. Let cool a bit, and then stir in the 2 eggs.

Place half of the macaroni in the bottom of a glass baking dish and top with meat sauce. Top with half of the cheese, then the rest of the macaroni. Pour the egg sauce over the macaroni and top with the remaining Parmesan. Bake, uncovered, in 350-degree oven for 30 to 40 minutes, until casserole is lightly browned.

Video: Whiskey-Glazed Ribs

Posted by Chef Jim on May 5, 2009  |  Comments Off

Click here to play

Video: Black Bean Soup

Posted by Chef Jim on April 28, 2009  |  Comments Off

Click To Play

<!– /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:”"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-fareast-font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} –>

Black Bean Soup

2 cups dried black beans
1 small onion, diced
1 medium green bell pepper, diced
1 large carrot, diced
1 celery stalk, diced

1/4 cup cilantro, chopped
2 small jalapeño peppers, minced
2 Tbsp. butter1 medium tomato, diced
2 garlic cloves, minced
2 tsp. cumin
1/2 cup medium hot salsa

Pick through beans for stones and bad beans. Place in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat. Cook at a gentle boil for 10 minutes, cover, and remove from heat. Let stand undisturbed for at least 1 hour.

Sauté onions, bell peppers, carrots, celery, cilantro, and jalapeños in butter over medium-high heat for 10 minutes. Add tomatoes and garlic and continue to cook over medium heat for 5 more minutes.

After beans have soaked, drain and place in large saucepan with sautéed vegetables, and cover with 2 inches of water. Bring to a boil, lower the heat and simmer uncovered until beans are tender. Stir occasionally and add water if needed. Let cool.

Drain beans and vegetables, reserving liquid. Puree beans and vegetables in batches along with a small amount of liquid in the food processor (if desired you can reserve some beans and vegetables for texture). Mix in enough of the reserved liquid to create a soup-like consistency; then add cumin and salsa to taste.

Video: Cheddar Cheese Biscuits

Posted by Chef Jim on April 22, 2009  |  Comments Off

Click To Play

2 cups bread flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
1 Tbsp. sugar
1/2 cup sharp Cheddar cheese, shredded
1/2 cup shortening
2/3 cup whole milk

Preheat oven to 425 degrees. Spray 2 8-inch round cake pans with non-stick cooking spray.

In a bowl mix the flour, salt, baking powder, cream of tartar, sugar, and the cheese. With a pastry blender or fork, cut in the shortening and mix until it resembles coarse meal. Add the milk all at once and stir with a fork until the dough forms a ball.

Turn out the dough onto a lightly floured board and knead 14 times. Pat out the dough until it is a half-inch thick. Cut into 2-inch rounds. Place them in the cake pans touching each other and bake for 15-20 minutes, until golden brown.

Video: Seared Ahi / Crisp Greens

Posted by Chef Jim on April 14, 2009  |  Comments Off

Click to Play