Great taste is the name of the game and I'm committed to stepping up to the plate. My goal is provide delw icious, recipes from the show.. That's why I prepare all of the meals with fresh from locally sourced ingredients.
Currently we're starting out with T-Shirts and Aprons. More will be added soon!
All the latest show information, as well as casting calls will be done here as well. If you know of a unique restaurant that has incredible food email me with the details. Let me know, the name of the restaurant, where they are, what type of food they serve, and why you think they would be a great match for the Cooking Fun with Chef TV Show!
l oz Unsalted butter and/or oil
1/2 Onion, brunoise
1/2 lbs Arborio or carnaroli rice
1 qt Chicken stock
1 oz Unsalted butter
2 oz Parmesan cheese
salt to taste
1. Heat fat in a large saute pan over medium heat. Add onion and sweat until soft, not browned. 2. Add rice and saute until well coated with the fat. 3. Using a ladle, add one ladle of hot stock to the rice, stirring until stock is absorbed. 4. Add another ladle of stock and stir until stock is absorbed. Repeat the procedure until rice is tender, but still firm. 5. The rice should be saucy and creamy, not soupy. This should take around 30 minutes. 6. Remove from heat, stir in second portion of butter, cheese, and salt to taste.
1 onion small diced cooked to translucent 3 eggs 1cup Italian Breadcrumbs 1 lbs of ground beef 1 lbs Italian Sweet Sausage Oregano 1 cup of milk 1/2 - 1/2 2 tsp basil 3 tsp parsley salt pepper mix to taste 2 cloves minced garlic 1 cup freshly grated fine pecorino cheese 1 Tbs white wine (Sauvignon Blanc) Fresh Mozzarella cheese (pinch pieces of the cheese off to push into your meatballs. Instructions Mix 1/2 cup milk into your breadcrumbs with 3 eggs. Then fold in your dry ingredients. Then fold in your meat. Take a golf ball sized meatball roll and then push in a piece of mozzarella cheese in the middle. Place all the balls on a prepped sheet pan (parchment paper with non stick spray) hole side down. Place in pre heated 400 degree oven for 20 minutes. Add to your favorite or homemade sauce and pasta.
3 T Olive oil
3 T butter
3 oz Onions, brunoise
3 oz Celery, brunoise
3 oz Carrot, brunoise
3/4 lb Ground beef
1/2 Ground pork
Salt to taste
3/4 cup White wine (Sauvignon Blanc)
3/4 cup Milk
1/8 t Nutmeg
28 0z can Crushed tomatoes
1. Heat large pan over medium heat. 2. Add olive oil and butter. Melt. 3. Sweat mirepoix. 4. Add beef, pork, and salt. Using back of spoon, break down any large chunks and cook just until raw color leaves meat but do not brown. 5. Add wine and cook until almost evaporated. 6. Add milk and nutmeg. Cook until almost evaporated. 7. Add crushed tomatoes, lower heat, and stir until fully incorporated. Simmer very gently for a minimum of 4 hours stirring to prevent scorching. Season to taste. Serve with pasta of choice or polenta, or use as lasagna sauce.
4 lobster tails
8 to 12 Dungeost crab claws
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped tarragon, plus more to serve
1 teaspoon chicken bouillon powder
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour, (or plain flour)
1 1/4 cup dry white wine, or sherry
4 cups lobster/crab stock (recipe as follows), OR seafood or fish stock
3/4 - 1 cup heavy cream
GARLIC BUTTER LOBSTER MEAT/CRAB
2 tablespoons butter
2 cloves garlic, minced
salt, pepper and cayenne, to taste
INSTRUCTIONS LOBSTER/CRAB STOCK
Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. Add the lobster tails, and crab claws cover with lid and let boil for 5 minutes, or until bright red. Remove lobster tails, and claws, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells. Ditto for the claws Return lobster and crab claws shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible. While stock is simmering, chop the meat into bite-sized pieces and refrigerate. BISQUE Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute. Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes. Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended, about 30 minutes. Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
GARLIC BUTTER LOBSTER MEAT/CRAB
Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster and crab meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
TO SERVE LOBSTER BISQUE Mix 3/4 of the lobster and crab meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.
Puree right in the pot with an immersion blender OR pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the centre.
1 pound skinless, boneless chicken breast tenders 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 3/4 teaspoon salt 3/4 teaspoon ground black pepper For the soup: 3 tablespoons olive oil 4 large carrots, peeled and diced 4 stalks celery, diced 2 large onions, finely diced 8 cloves garlic, minced Big pinch of salt (2) 32 oz containers chicken stock 1 bay leaf 3 cups cheese tortellini 1 cup finely grated Parmesan cheese Juice of 1 lemon, plus more for serving 2 cups fresh spinach, roughly chopped 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks. While the chicken is roasting, prepare the soup. Heat olive oil in a large soup pot over medium-heat. Add carrots, celery, and onions and cook, stirring occasionally, until softened, about 8 to 9 minutes. Add garlic and salt and cook for another minute. Add in the bay leaf and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 30 minutes. Stir in tortellini and simmer for 2 to 3 minutes, or until the tortellini is just cooked. Stir in the shredded chicken, Parmesan cheese, lemon juice, spinach, basil and parsley. Taste soup and adjust seasoning as needed. Serve warm.
Put all ingredients in the pot and pressure cook for 30 min
Southern Country Fried Steak! 3 or 4 med sized cube steaks 1 cup of AP flour Salt & Pepper to taste. Dredge steak in the seasoned AP flour and fry in about 2 Tbs of olive oil and 2 Tbs of butter. Fry till seared and crispy. Then set aside. Dice 1 onion Mince 2 cloves garlic Sauté with a little olive oil and 1 Tbs butter. When onions have softened add 2Tbs of butter and melt then sprinkle a half cup ap flour over the top and crest a rue. Then add 32 oz of beef broth and whisk into a gravy. Chop mushrooms (optional) and add to ingredients, once your gravy has thickened put your steaks back in and serve plan or over mashed potatoes.
2 cups of AP flour 1 tsp salt 1 Tbsp baking power 1 Tbsp sugar 1/2 cup grated or chopped pea size frozen butter 3/4 cup buttermilk Gently combine to a dough. Make sure to not over work the dough. Sprinkle flour on table top and fold the dough three times ( flatten fold) Then flatten into a 3/4 inch thick square. Using a 3” cutter cut out your biscuits. Spray baking sheet with butter spray, and add your biscuits close to each other touching. Pop in pre heated oven at 450 degrees for 10 min or till golden. Set aside. Howard’s Restaurant Gravy: Brown 1 lbs mild sausage Add 2Tbsp Butter 1/2 cup AP flour Cover the flour to make a rue Cook on med to med high till all the flour is combined to make the rue Add 2 cups water Stir and bring to a boil As it starts to thicken sprinkle non dairy creamer to cover the complete top and stir in till all has dissolved and melted into the gravy. Lightly sprinkle MSG into the gravy and stir in. Cover biscuits with gravy and serve.
Ingredients 4 1/2 cups all-purpose flour
1 1/2 cups water lukewarm
1 tablespoon brown sugar
2 teaspoons salt .
25 oz fast-acting dry yeast 2.25 tsp
4 tablespoons unsalted butter melted
coarse salt for sprinkling
Baking Soda Water Bath
10 cups water
2/3 cup baking soda
Egg Wash 1 egg yolk
1 teaspoon water
8 oz cheddar cheese grated
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1 cup lager or ale beer
salt and black pepper to taste
How to Make the Pretzel Dough Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy. Add the flour, salt, and butter. Mix thoroughly until a dough forms. Knead on low using the dough hook attachment on your mixer, until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. You can knead the dough by hand with a wooden spoon for 8 to 10 minutes until the dough is smooth. Place the dough in a greased bowl. Cover with plastic wrap and place in a warm place until the dough has doubled in size, about 45 minutes to 1 hour. How to Make the Cheese Sauce While the dough is proofing, make the cheese sauce. Melt the butter in a skillet over medium heat. Sprinkle the flour over the butter, stirring constantly, and cook for 1 minute. Wisk in the milk and cook until slightly thickened and add beer. Remove from heat and slowly stir in the cheese. Stir until smooth, add salt and pepper. Preheat the oven to 450°F. Line 2 baking sheets with parchment paper. Set aside. Shape the Soft Pretzels Turn the dough out onto a clean work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared baking sheets. Baking Soda Bath Combine the water and baking soda in a large pot. Bring the mixture to a boil. Gently lower the pretzels into the boiling water, 2 at a time, for 10 seconds on each side. Bake the Pretzels Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with the egg wash and sprinkle with coarse salt. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Serve with the cheese sauce.
2 large red onions
4 tbsp. butter – unsalted
1 tsp. fresh thyme
⅓ cup sherry – good quality
6 cups beef broth –
ideally homemade 1 baguette – stale or toasted till no longer soft
1 pound gruyere cheese – or mix of gruyere and emmentaler cheese
salt and pepper to taste
Slice 6 pieces of bread about 1 inch thick, and toast them at 250 F. for 15-20 minutes. Grate 1 pound of Gruyere and chop 2 large red onions into chunky pieces. Add 4 tbsp. of butter to a large pot and melt. Add your chopped onions. Cook until soft and slightly browned, about 15 minutes, stirring occasionally. Add 1 tsp. of thyme and sprinkle with fresh pepper. Mix with onions for 1 minute. Pour ⅓ cup port wine or sherry into the onions and stir. Allow to reduce and caramelize for 5 minutes. Once bread is done toasting, remove them and raise oven temperature to 450 F.Pour 6 cups of beef broth into the onions. Turn heat to high and simmer for 10-15 minutes. Salt to taste – begin with ½ a tsp. of salt and see if it can use a little more. Don't exceed 1 tsp. Pour soup into bowls. (It's a good idea to place them in a tray so you can take them all out at once). Add toasts to each bowl and a nice big sprinkle of cheese. Place carefully in the oven for 10 minutes, or until cheese is crispy around the edges. Remove from oven carefully and serve.