Chef Perry’s Best of 2017

Chef Perry's Best Recipes of 2017

As 2017 slips into the history books, it’s time for the annual “Best Of” post!

Here are the 10 recipes and technique posts that YOU, dear readers, visited and revisited the most. From re-heating your favorite burger, to Julia’s most famous dish, to the best fried chicken…ever.

They’re all here!

Enjoy,

~Chef Perry

PS ~ If you haven’t subscribed to my updates, let’s start the new year off right, and sign up now! 😉

 

12 Minute Miracle Chicken

Miracle Microwave ChickenI love doing this recipe in my cooking classes, just for the look on my students faces when I tell them we’re going to make “microwave chicken.” But really, we’re making poached chicken, we’re just using the microwave as the heat source. This is a great technique to shave some time off dinner prep, by multitasking while the chicken cooks.

Boeuf Bourguignon for Julia’s Birthday

Beoug BorgThis was the very first “dish that Julia made on “The French Chef” and that was deliberate.

Her goal in choosing this dish (as mine is in The Home Chef) was to demystify what was, and still is, considered one of the most delicious meals you can make, and thereby demystify cooking in general.

Pasta alla Carbonara on AM Northwest

Pasta Carbonara on AM NorthwestAs the saying goes, “a great time was had by all.”

Well, I can’t speak for all, but I can tell you, this guy had a blast cooking Pasta alla Carbonara (recipe below) on AM Northwest yesterday morning!

Mother’s Day Green Chili Egg PuffGreen Chile Egg Puff

Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!

Light, fluffy, savory, ethereal…like eating an egg-flavored angel!

“Dragon Claws” BBQ AppetizerDragon Claws Appetizers

This one was no surprise, as it’s been in the top ten list every year since it posted after my Kenmore Grills demo at RibFest!

Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!

Converting Crock-Pot Recipes for the Oven

Redneck Ratatouille RecipeGreat news…you can, absolutely, cook your crock-pot recipes in the oven, using a dutch oven, cassoulet pan, or even a cast-iron skillet and some foil*.

As you know, we often include crock-pot and slow-roast recipes in our weekly meal plans, so we have a LOT of practice doing conversions!

How to reheat an IN-N-OUT (or any) BurgerReheating an In N Out Burger

In the sincere hope that nothing as glorious as a Double Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…

How to reheat an In-N-Out (or any) burger to (almost) as good as new!

Dad Perkins’ Southern Fried ChickenThe Best Southern Fried Chicken Recipe

This is a taste of my childhood, as it was a taste of my father’s childhood.

It’s so good, and I love it so much, that I pulled my poor old dad out of a well-earned retirement to cook up a huge batch for our wedding rehearsal dinner.

It was, of course, a smashing success (she still said “yes” the next day…)

Easiest Chicken Stock Recipe Ever Easiest Chicken Stock Ever

I’m going to say, right up front, that there’s no replacement for a deep, rich stock that’s simmered for hours, pulling every bit from flavor out of the meat and veggies, and into the liquid.

However, there are easier ways to do it, and this is my favorite…using the crock pot!

The Home Chef

The Home Chef: Transforming the American Kitchen

Part syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.

Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s