Chef Chris’ Sweet-Potato Hash

Sweet Potato Hash

I know that this isn’t the first time I’ve griped about this, but it’s my party and I’ll whine if I want to! ūüėČ

One of the few downsides to being a chef and/or food blogger, is that you very seldom get invited over for a home-cooked dinner. Like…ever. Friends and family see the pretty photos and “exotic” recipes you post, and think, “Man, I can’t cook for THEM!

Which is kinda silly, as most chefs LOVE to be cooked for and our standards (or at least mine) aren’t nearly as high as people seem to think. I love Chicken McNuggets and Kraft Mac & Cheese as much as the next red-blooded American fatty!

So, to compensate for this lack of socialization, at least for our family’s sake, we tend to invite other chefs over, and they reciprocate, because every chef secretly (or not so secretly) knows that he or she is the better cook anyway, so there’s no intimidation. ūüėČ

Last week we we’re invited over by my best friend, Chef Chris Renner and his family, for dinner and it was, of course, amazing.

Sousvide Steak with Sweet Potato Hash

Chef Chris made steaks, which he cooked sous-vide for 12 hours, and then caramelized with a blow torch, and they were unbelievably good. He accompanied those with his own Sweet Potato Hash (recipe below), which I haven’t been able to stop thinking about for a week. I brought a bag of salad.

There’s no money in trying to out-cook Chef Chris, believe me…I know.

Seriously, I was one of the best dinners I’ve eaten in a long time, and that hash is going to be a permanent addition to my holiday cooking menu.

Chef graciously shared the recipe with me, so I could share it with you, and I know it’s short notice, but if you can squeeze this into your Thanksgiving menu, you really, really, should! It’s certainly on mine.

IMG_4660Chef Chris’ Sweet Potato Hash

  • 4 med sweet potatoes, diced 1-inch cube
  • 1 sweet onion diced
  • 1/2 pound of bacon lardons
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Over medium heat melt butter and oil in a large cast iron skillet. Add bacon cook for a couple of minutes.

Then add sweet potatoes and onion. Cook stirring occasionally (don’t stir too often) until potatoes are cooked. (You should get some nice caramelized bits that add a lot of flavor.)

Serves 4

Sousvide Steak with Sweet Potato Hash


Looking for more great holiday recipes? Check out the new guidebook, ‚ÄúHoliday Cooking: A Home Chef‚Äôs Guide.‚ÄĚ NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

 

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My Best Holiday Cooking Tips in One Video

Just in time for Thanksgiving!

Here’s a quick video of my favorite holiday cooking tips, tricks, and techniques for a safe and savory holiday feast.

Including:

~How to brine your turkey
~Safe Stuffing & Dressing
~Roasting Tips
~Carving the Perfect Bird

Be sure to subscribe to my channel for more professional kitchen tips and recipes.

Happy Holidays!

~Chef Perry


Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

Holiday Cooking: A Home Chef’s Guide

Holiday Cooking Home Chef GuideOkay, my friends… “Holiday Cooking: A Home Chef’s Guide” will launch on Monday, November 19th!

Everything from the perfect 90 minute roast turkey, to my peach-ginger smoked ham, to a very special Christmas Eve Cioppino.

Dozens of traditional and non-traditional holiday favorites, appetizers, side dishes, and delicious desserts, along with my best tips for a stress-free holiday feast!

UPDATE: Now available on Amazon!

Thanks!

~Chef Perry
chefperryperkins.com

PS: He’s a peek inside at one of my favorite recipes…

Candied Bacon Brie

Candied Bacon Brie

  • 1 – 8 oz. brie round ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ pound thin bacon, diced
  • ¬ľ cup light brown sugar ¬†¬†¬† 1 Tbsp. rice vinegar
  • 1 Tbsp. real maple syrup ¬†¬†¬† pinch of black pepper

Preheat oven to 350F.

In a large skillet, cook the diced bacon 10-15 minutes until just barely crisp.

Drain grease and add the bacon back to the skillet.

Stir in the brown sugar, vinegar, maple syrup, and black pepper. Simmer for 2-3 minutes until bubbly.

Line a baking dish with foil, then spray lightly with cooking spray.

Add the unwrapped brie to baking dish, and top with candied bacon mixture.

Bake brie for 10-15 minutes, then let it rest 10 minutes before serving.

The Best Holiday Turkey in 90 Minutes!

Fast Roast Turkey

Just in time for Thanksgiving…perfect roasted whole turkey in just 90 minutes!

Every year I cook up a bunch of turkeys (11 this year, a new record!) and take them to a local homeless shelter for their annual Thanksgiving dinner. Even with some amazing volunteer’s help, that’s a lot of turkeys!

Spatchcocking* not only allows me to roast a turkey in (less than) half the time, it also results in more even roasting (ie: a juicy turkey breast), and more flavor by browning all of the skin, not just the skin on top.

Here’s a video I put together of the whole process, from roasting to slicing…

*Spatchcocking involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a much shorter cooking time. It also allows for easier access to the cavity and exterior of the chicken for seasoning purposes.

This method works just as well for all types of poultry, roasting an average-sized chicken in just 30 minutes!

The Highlights

  • 12-14lb turkey, spatchcocked
  • Preheat oven to 450F
  • Roast 90 minutes, rest 20 minutes

Oh, and if you really want to amp up the flavor and juiciness of your bird, brine it! You can check our our post My Best Brined Turkey Recipe, over at our youth outreach site, MY KITCHEN Outreach Program.

Happy Thanksgiving!

~Chef Perry

(By the way, if you‚Äôre enjoying this article, you may want to subscribe to our free newsletter; and get even more Chef’s tips, tricks, and techniques. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)


Looking for more great holiday recipes? Check out the new guidebook, ‚ÄúHoliday Cooking: A Home Chef‚Äôs Guide.‚ÄĚ NOW AVAILABLE ON AMAZON!


Holiday Cooking: A Home Chef's Guide

4th of July Grilling Party Menu

Here’s the menu (and recipes) for my”4th of July BBQ Party” raffle winners, Ron & Karen Wilkinson!

If you were there, thanks again!

*This menu was designed to serve 40.

Menu:

  • Bacon Wrapped Pickles
  • Dragon Claws
  • Bacon Wrapped Pork Loins (whole)
  • Cedar Plank Salmon
  • Maque Choux
  • Sesame Cilantro Slaw

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Bacon Wrapped Pickle Spears

  • 60 ‚ÄúCrunchy Dill‚ÄĚ pickle spear
  • 60 slice of thin-sliced bacon (I like the double smoked apple-wood.)
  • You favorite brand of Buttermilk Ranch dressing, for dipping
  • 60 toothpicks

Pre-heat the grill.

Follow video instructions for prep, and grill over medium heat until bacon begins to crisp.

Serve hot, with cold Ranch Dressing for dipping.

bacon-wrapped-pork-loin

Ultimate Bacon-Garlic Pork Loin Roast

BRINE (for both)

  • 1 gallon water¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 1 cup salt.
  • 1 cup sugar

Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water and pat dry. You may season some at this point but DO NOT ADD SALT if you brine.

  • 20 pounds pork loin not tenderloin¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 28 cloves garlic minced
  • 4 teaspoon coarse ground black pepper¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 2 teaspoon paprika

COOK

Grill pork loin over direct heat just to sear on all sides.

Preheat your oven to 375 degrees. 

Mix the seasonings in small bowl and rub it on the pork. Coat with the garlic on top of the fat cap.

Lay out your bacon on a large cutting board, edges touching, to the length of yoru pork loin. Set the roast in the lower third of the bacon and wrap the bacon, one slice at a time, over the roast, securing both ends at the side of the roast.

Add the pork loin to a baking pan, on a rack, and insert your thermometer probe in one end.

Cook the pork for 60-75 minutes or until it has reached a temperature of 145F.

Remove from the oven and let rest for 10 minutes before slicing & serving.

Cedar Plank Salmon

Cedar Plank Salmon

  • 1/2 cup mild honey
  • 1/4 cup McCormick’s Maple Seasoning
  • 2 teaspoon each of salt and pepper
  • 2 (10lb) salmon fillets with skin (1 1/2 0- 2in. thick)
  • Cedar grilling planks (about 15 by 6 inches)

Soak your cedar grilling plank(s) in water to cover 2 hours, keeping it immersed.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

Portion your salmon filets as large as possible, but still fitting the on the planks.

Stir together (warmed) honey, McCormick seasoning, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill directly over hot coals, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes.

Let salmon stand on plank 5 minutes before serving.

mache-choux-cooking

Maque Choux with Bacon

Any Southerner worth his Moon Pie knows that bacon and corn go great together. I mean, bacon goes great with just about everything, sure, but pair it with fresh, sweet corn and you really have something special!

This old school, simple side-dish is one of my all-time favorites. Corn and bacon drippings with onion and bell pepper, topped with crispy bits of bacon.

If that doesn’t get your mouth watering, something inside of you has died.

  • 48 cups fresh sweet corn kernels ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 2 lbs bacon
  • 4 1/2 cups chopped sweet onions (3 large)¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 3 cup chopped red, yellow, bell pepper
  • 3 tsp. salt¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • Cayenne pepper, to taste
  • 1 1/2 teaspoon black pepper¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 12 firm Roma tomatoes
  • 2 cup chopped green onions¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 4 bunch cilantro, chopped
  • 3 Tbs sweet cream butter

Cut the sweet corn from the cobs. Chop the sweet onion, bell pepper, cilantro, and tomatoes.

Cook the bacon in a large skillet until crisp. Remove bacon, pat dry, crumble and set aside. Pour off the melted fat, leaving a thin layer in the pan.

Add the remaining ingredients (except corn & cilantro) to the bacon drippings and cook for 15 minutes, stirring often, over medium heat.

Pour the cooked ingredients into a baking dish. Stir in the raw corn, green onions, and reserved bacon. Let rest 2-3 minutes, and serve, topped with fresh cilantro.

If using frozen corn, pop the pan in a 350F oven for 15 minutes, before serving.

IMG_3499-800x600Sesame-Cilantro Slaw

  • 30 cups slaw mix¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 20 Tbs rice wine vinegar (unseasoned)
  • 40 Tbs Best Foods mayonnaise¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 40 tsp sugar substitute
  • 20 tsp black pepper¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
  • 40 tsp toasted sesame seeds
  • 10 cups fresh cilantro, chopped

In a large bowl, whisk together the vinegar, mayo, sugar sub, and pepper until smooth. Add cabbage and cilantro, and toss to coat well.

Chill 20 minutes.

In the meantime, toast sesame seeds in a dry pan over medium heat, until golden and aromatic. Set aside to cool.

When ready to served, give the slaw a stir, spoon onto plates (or sandwiches) and sprinkle with toasted sesame seeds.


both-books

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National Chocolate Cake Day…in 5 Minutes!

Microwave Chocolate Mug Cake #nationalchocolatecakeday

 

It’s #NationalChocolateCakeDay, Woo-Hoo!

Microwave mug cake is my go-to, last-minute “I need dessert tonight!” dessert.

This recipe has gone through many tests and tweeks to achieve a real, “death by chocolate” result.

Microwave Chocolate Rootbeer Cake in a Mug

1 cup all-purpose flour
1 cup white sugar
1/2 unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup whole milk
1/2 cup grape-seed oil
1/2 cup rootbeer
1 tsp. pure vanilla extract
1/2 cup milk chocolate chips
Powdered sugar or Ice-Cream

Serves 4

Mix the flour, sugar, cocoa powder, baking soda, and salt in a bowl; stir in milk, oil, rootbeer, and vanilla extract. Don’t over mix.

Spoon this batter evenly between 4 (8oz+) microwave-safe mugs, and top with chocolate chips.

Microwave until cake is done in the middle, about 1 minute 45 seconds.

Let your cakes cool 30 seconds, sprinkle with powdered sugar, additional chocolate chips (or a scoop of vanilla bean ice-cream), and serve!

Note: If you want to do a fancy presentation on a plate, butter the interior of the cups first.

Enjoy!

~Chef Perry


The Home Chef: Transforming the American Kitchen

We are entering the age of the ‚ÄúHome Chef‚ÄĚ, a title that‚Äôs available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

amazon

 

 

 

 

 

 

 

 


Ultimate Mother’s Day Meals Guide

BookCoverPreview.do
Click cover for your free cookbook!

Mother’s Day is almost here, and, as a Home Chef, food is OF COURSE going to be a major part of celebrating Mom!

Now, before dragging Mom off to a two-hour brunch at a fancy restaurant, ask her what SHE wants…a quiet breakfast in bed? A nice dinner with the whole family? It’s her day, right? Find out how SHE wants to celebrate it.

Also, where does she want her meal? At the dinner table, a breakfast nook, al fresco, in a bubble bath? She put’s up with us 24/7/365…she can eat where ever she wants!

Just in case you end up in the kitchen, I’ve come up with some recipes to keep in your Mother’s Day arsenal and deploy based on how much time Mom actually wants to spend celebrating herself.

Best Mother's Day Recipes

For breakfast, I propose a make-ahead menu, something you can prep (and clean up after) the night before. This might be the only morning Mom gets to sleep in all year…don’t wake her up early to the clanging of pots and pans.

If Mom is up for a nice long brunch, consider several small, light dishes with lots of fresh fruits and greens. You don’t want her too filled up before she hits the spa, right?

Chef Perrys Pasta alla Carbonara

Dinner…I say go all out! This is the time to let your inner Iron Chef shine! Just make sure that you know what Mom likes and wants to eat. Again, and nice slow-cooker, or low maintenance (read: less dirty dishes for you) is ideal, so you can enjoy a great meal, and have time afterward to play a game, or watch Mom’s favorite movie together.

Apple Crisp

And…of course…dessert. I mean, we’re talking about Mom, right? Mother’s Day dessert is about quality over quantity, and less is more with the rich, decadent dessert recipes we’re looking at.

Breakfasts

  • Blackberry Banana Smoothies
    Sweet Potato Gratin Stacks
  • Bacon Apple Cheddar Dutch Baby¬†
  • Patatas y Huevos Tacos¬†
  • Truffles Flower Eggs¬†
  • Mother‚Äôs Day Chili Egg Puffs

Appetizers

  • Caprese Tomato Bites¬†
  • Garlic-Parmesan Baked Chicken Wings
  • Sweet & Savory Bacon Wrapped Dates on the Grill
  • Pho Deviled Eggs
  • Bacon & Shrimp Mini Soft Tacos

Dinners

  • Slow Cooker Pork and Sweet Potato Curry
  • Pan-Seared Filet Mignon with Garlic-Mushroom Cream sauce
  • Redneck Ratatouille
  • Risotto ai Funghi Porcini
  • Pasta alla Carbonara
  • Poisson Meuni√®re

Desserts

  • Easy Caramel Apple Crisp Recipe
  • Mint Oreo Truffles
  • Chocolate Peanut Butter Pot de Creme
  • Sweet Butter Rum Plantains
  • Banana Bread Muffins with Brown Sugar Glaze

So let’s jump in…let’s show Mom just how awesome she is!

Click the cover (above) to download your free guidebook and recipes.

Happy Mother’s Day!

~ Chef Perry


The Home Chef: Transforming the American Kitchen

We are entering the age of the ‚ÄúHome Chef‚ÄĚ, a title that‚Äôs available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

amazon