Easiest way to Grill a Mess of Shrimp

Easy Grilled Shrimp

So, I needed to grill up a whole mess of shrimp appetizers (recipe below) for a cook-out yesterday. While shopping, I found these kabob baskets on a clearance shelf for $3 each (normally about $10 for a set of two on Amazon), and had an epiphany.

What I don’t like about grilling shrimp kabobs:

  • It takes up a lot of grill space.
  • You’re constantly turning and keeping an eye on a lot of individual pieces of shrimp.
  • I always forget to soak my skewers long enough.
  • Served on the skewer (the way I like) can leave for sooty fingers, which my clients aren’t wild about.

What I like about shrimp kabobs:

  • They’re awesome.
  • They’re easy to eat.
  • They help with portion control (ie: everyone gets some, without breaking the bank on shrimp gluttons!)

So, I had a thought…what if I grilled up a bunch of these beauties at a time, and THEN added them to the skewers for serving. Problem: now instead of a dozen or two skewers to keep track ff, I have a couple of hundred individual shrimp to keep turning and moving…and quickly!

Shrimp will overcook or burn quicker than it takes to say, “Oh, S***!” Especially when marinated with an oil or alcohol base.

The solution? The kabob basket!

Kabob basket for grilling shrimpI loaded 40 large shrimp per basket, set them on the grill, and cooked about 3 minutes per side, flipping baskets (40 servings at a time) just three time each.

The best way to grill a lot of shrimp
Photo by Kristen Renner

Open the baskets, a quick flip of the wrist, and all the shrimp were in the bowl ready to skewer!

Grilling shrimp with a kabob basket
Photo by Kristen Renner

The result? Enough appetizers to keep the whole crowd happy, in less than 20 minutes, AND I was able to work on other dishes at the same time!

Then, just pop a couple of the en of each clean skewer, spritz with some lemon juice, and sprinkle the whole platter with chopped parsley.

I will NEVER grill shrimp any other way again!

Chef Perry

If you like what I’m posting, please share! If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

Shrimp Salmoriglio
Serves 40 (2 skewers each)

  • 1/2 cup salted capers
  • 1/2 cup basil leaves
  • 6 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoon finely grated lemon zest
  • 2 lemons, zested and juiced
  • Coarse ground black pepper
  • 150 large shrimp, shelled and deveined
  • Salt to taste
  • Lemon juice for spritzing
  • 1 cup cilantro leaves, minced

On a cutting board, finely chop the drained capers with the basil leaves and garlic.

Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

Place shrimp in a large zip bag, pour in the marinade, seals and toss to coat. Let rest in the fridge 2-8 hours.

1 hour before grilling, remove from fridge and let sit on counter.

Light a grill, coals, etc

Drain the shrimp, and load as many as will fit into each kabob box, without packing them too tightly. Close the box.

Grill over high heat, turning once per side, until the shrimp are lightly charred and cooked through, about 3 minutes per side.

Remove the shrimp from the box and transfer them to a platter (or a bowl, if you’re going to skewer them, 2-3 per skewer). Sprinkle more pepper on on top (optional), a healthy handful of minced parsley, and serve.

Home Chef Note: You could easily change this up to a great “South of the Border” version, by swapping the capers an basil for chili powder and minced jalapenos, limes for the lemons, and cilantro instead of parsley!

Mexican grilled shrimp


How to tell when Artichokes are done

How to know when artichokes are done

My Facebook friend Anna asks:

How long should you boil artichokes? Mine always seen to come out either under-done or mushy. How can you tell when they’re just right? Thanks Chef!

My response:

Hey Anna, thank YOU for the questions! Everyone at my house are total artichoke fiends, lol, so I cook tons of ’em. While there are a lot of ways to prepare these beauties, boiling fresh artichokes is one of the original and classic methods, and how most restaurants still do it today.


Make sure to pick ripe ones. California artichokes (buy American!) are available all year, but peak season is March through May and again in October. You want them to feel more like a softball than a baseball when you give ’em a squeeze.  You can also hold the artichoke next to your ear, and squeeze its leaves with your fingers. If you hear a squeak, the artichoke is extremely fresh, and a good one to buy.

Artichokes should feel disproportionately heavy for their size. This indicates that they still have plenty of natural moisture and will be packed with flavor.

Avoid any that have a lot of dark spots, dried/cracked leaves, or if the stem feels mushy or isn’t nice and green. Never store your artichokes in the fridge, or in a plastic bag, both will hasten spoilage. Some will disagree on the fridge thing, but my rule of thumb, after many years of professional cooking, is, if it ain’t refrigerated in the store, I don’t refrigerate it at home.

And I have to say it…my Dad, regardless of what restaurant he was working in, or how far in the weeds, always shouted, “You might’a choked Artie, but you ain’t gonna choke me!” whenever he dropped them in the pot. I do the same. Call it good mojo.


Here’s how I do it

  • Trim a quarter-inch off the end of the stem. You can chop off the top, or trim the individual leaves, as well, but I usually don’t go to the trouble.
  • Wash the artichoke just before cooking. Any earlier, and the excess moisture can increase spoilage.
  • In a pot large enough to hold all of the artichokes you’re planning to cook (you want them to have a little room, so don’t over-stuff the pot) bring salted water to a boil. You want enough water in there for the ‘chokes to float freely.
  • Cook on a high simmer, covered, for 30 minutes (medium-size) or 45 minutes for the really big ones.

If you like what I’m posting, please share! If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

How to tell when artichokes are done

How to know when they’re done: The “Artichoke Poke Test”

You can tell that they’re done when the point a sharp knife goes into the artichoke base with very little resistance.

If it feels like you’re poking a hot baked potato, you’re good to go.

I let mine cool for 15 to 20 minutes (out of the water). When they’re still hot, but you can hold them in your palm for five seconds, you’re ready to eat!

Serve with lemon-butter, garlic-butter, or (like we do) with a big dollop of good old-fashioned Best Foods Mayo and black pepper. Dad liked them in the classic French style with hollandaise.

Artichokes with pepper mayo

Whatever you choose to dip them in…mmmmm….

Keep Cookin’,

Chef Perry

Dad Perkins’ Southern Fried Chicken

Classic Southern Fried Chicken Recipe

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

Nonna Perkins fried up chickens that wandered her own land, as I do now, and it really makes a difference. If you can’t get farm-fresh organic free-range chicken (what are Grandma’s just called “chicken”…), a good organic bird at the grocery store (preferably whole, and cut up just before brining) and it will still be pretty darn awesome.

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…)

This one goes out to my Facebook pal, long-time dear friend, and fellow foodie Carol, who asked for it.


Dad Perkins’ Southern Fried Chicken
Serves: 10


1/2 gallon cold water
2 cups hot water
1/2 cup fine sea-salt
1/4 cup brown sugar, or dark molasses
2 bay leaves, crushed

Combine spices and sugar in a 4-cup microwave safe bowl. Add 2 cups of hot water. Microwave 2-3 minutes until VERY hot. Whisk to combine.

brining fried chicken

Pour 1/2 gallon of cold water into your brining container, add the spiced hot water, and stir well. Add cut up chicken (and more cold water to cover, if needed), cover, and refrigerate 24 hours.

4 hours before cooking, remove the chicken from the brine, pat each piece dry, and set on a plate (single level) and refrigerate 2 hours, uncovered. This allows the skin to dry back out a bit, so it gets good and crunchy.

2 hours before cooking, move the chicken to the counter to take the chill off.


Lard for Fried Chicken2 whole chickens, cut and brined
2 cups cake flour
1 cup rice flour
1/4 cup seasoned salt
2 tablespoons garlic powder
2 tablespoons black pepper
4 cups lard (you can use shortening, or veggie oil, but I promise…it won’t be as good!)

Melt the lard in large cast iron skillet over medium heat

Place flour and all spices in a paper grocery bag and shake well to mix.

Flouring chicken before frying

Add chicken, a few pieces at a time, to bag and shake well to coat evenly, let sit 5 minutes, then shake again. Set aside.

Cast Iron Fried Chicken

Fry chicken, turning to brown evenly 12-15 minutes. Be sure to leave some space between the pieces, or the resulting steam will keep the skin soggy.

IMG_6509 (1024x608)
That’s a chicken liver, frying to perfection, in the middle of the skillet. If God made anything better than THAT, He kept it for himself.

If you like what I’m posting, please share! If you LOVE what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

Chef Tip: You should be cooking this much chicken in batches, so start with the breasts, so they have the most time to finish in the oven.

Southern frid chicken on a rack

Place chicken on a wire rack in a baking dish, as they come out of the oil. Place in oven, pre-heated on lowest heat to stay warm. I crack the door just a bit so it won’t hold in the moisture and soften the skin.

Classic Southern Fried Chicken Recipe
My favorite junior sous chef, the fourth generation, learning to make Nonna’s favorite!

Serving Ideas: Serve with garlic mashed potatoes, chicken gravy, and my favorite corn dish: Southern Maque Choux.

Oh, and if you want to save this recipe, without all the pesky pictures, click here, for the print-friendly version!


~Chef Perry

PS – If you like chicken livers (and any southerner worth their grits LOVES chicken livers) this is probably the best version of them I’ve ever had. Personally, I feel that the Good Lord skimped a bit, only giving up one liver per bird, so I always buy extras so I have a little somethin’ somethin’ to snack on while finishing dinner.

I married a dern yankee, so I don’t even have to share!

PPS – Don’t throw away all of that lovely chicken-laden lard either! It’s perfect for frying up a batch of hush-puppies, or making some lovely chicken gravy for those mashed taters!

IMG_6514 (1024x511)





Easiest Chicken Stock Recipe Ever

Simple Chx Stock

Growing up in my father’s kitchens, I have made, and helped make, oceans of chicken stock. The first job every morning, after turning on the lights and ovens, was to pull the leftover-roasted chicken, bones, and veggies from the walk-in, and get the stock started.

Real chicken stock is the backbone of countless dishes in a restaurant, from soups and gravies, to rice and potatoes, to pan sauces and poaching liquid.

It’s really indispensable.

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!

You’ll need:

  • 3-4 roasted bone-in chicken thighs (get them from the hot deli counter at your favorite grocery. A whole “Costco” bird, breasts removed, is awesome for this, too!)
  • Half a dozen whole garlic cloves, peeled (chopped is fine)
  • 2 Tbs fine sea salt, divided
  • 4 carrots, peeled and sectioned
  • 1 large sweet onion, peeled and chopped
  • 4 stalks of celery, trimmed and chopped
  • 1 bay leaf
  • 1 Tbs. butter + 1 Tbs olive oil

In the morning before work (or before you go to bed at night…)

Melt the butter in a large skillet over medium heat, add the olive oil and mix.

IMG_6478 (1024x768)

When hot, add the carrots, onions, and celery. Saute until carrots are just starting to brown, and then add garlic cloves, and salt. Continue to saute, tossing often, until all veggies are golden. You can toss the roasted chicken thighs in as well, if you like, to add a little extra flavor to the rest.

If you like what I’m posting, please share! If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron on my Patreon page!

IMG_6480 (1024x768)

Transfer meat and veggies to a large crock-pot, add bay leaf, cover, and cook on high 8 hours.

Go to work, go to bed, go to the mall…whatever.

Find this, and many more “use at home” professional cooking techniques and recipes in my new book, “The Home Chef!”    Available on Amazon.com

After 8 hours (carefully) pour the stock through a sieve to remove the solids. Spooning out the biggest pieces first, with a slotted spoon, can make this less messy. If you want an even clearer stock, you can do a second straining through cheesecloth.

Taste it now…”Meh”…right?

Here’s the secret…

Get out your largest skillet and heat it to high.

Carefully pour in a couple of inches of stock, and let it sizzle and boil, until reduced by at least half. Remove from heat, taste for salt (I usually add a little more salt, and some black pepper at this point.)

You stock is now ready to use! You can:

Cook with it immediately.

Pour it into a tall container and stick it in the fridge – in the morning you’ll have a thick layer of chicken fat or “schmaltz” on top. Skim this off and use it like you would butter.

It’s uh-mazing for cooking scrambled eggs!

If serving over chicken, try this… (before adding any additional salt!)


Simple Lemon-Caper Pan Sauce

Leave one cup of stock in the skillet (still on high), add a healthy knob of butter, a few capers, a couple of slices of peeled lemon, and 1/4 cup of chopped parsley. Cook, stirring constantly, until reduced to a thickened sauce. Taste for seasoning, and drizzle over chicken. It’s so freakin’ good!

This stock is not only about a thousand times tastier than that tinny, nasty bullion-water that comes in the cans, it’s also MUCH healthier, as it’s not loaded with sodium and other preservative.

IMG_6494 (1024x982)

I use this exact recipe for both my “Magical 12 Minute Chicken Piccata” and to cook the Garlic-Cilantro Rice that I serve with it.

(You can see me make this crazy-easy, and much healthier, Italian classic, in this clip from my recent appearance on AM Northwest.)


Chef Perry



From “The Home Chef”: Butter Poached Garlic

Click here to pick up The Home Chef, on Amazon.com

This is one of those little “Chef Secrets” that can elevate a great dish into the range of freakin’ amazing.

Slowly poaching the garlic cloves in butter adds an amazingly sweet, deep roasted-garlic flavor without the often accompanying hint of bitterness…and, of course, who doesn’t like garlic butter?

I use this technique with mashed potatoes (just add warmed heavy cream), in poultry stuffing, to toss with fresh green beans, asparagus, or wilted spinach, and it’s my go-to finishing ingredient to brush on steak or pork chops, just before serving, as well as a can’t-do-without addition to my favorite noodle soups. And it couldn’t be easier.

For four servings of…well, anything…


Butter Poached Garlic
1 cube Sweet Cream Butter
10-12 fresh whole garlic cloves, peeled
1/4 tsp. fine sea salt

In a small pan, melt butter over medium low heat.

Add garlic and salt, and poach for 20 minutes, tossing occasionally.

When a fork or knife can pierce the garlic with absolutely no resistance, it’s done. Remove from heat and allow to cool for 10 minutes. Add garlic and butter to a blender, or use an immersion blender or even a fork to mash and mix the garlic together into a smooth slurry.

OR, allow to cool slightly and store the whole garlic cloves, covered in butter.

Use immediately, or cover, store and chill for up to a week in the fridge.

Garlic is divine.

Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting.

Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press.

I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic.

And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown.

Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic.

Avoid at all costs that vile spew you see rotting in oil in screw-top jars.

Too lazy to peel fresh?

You don’t deserve to eat garlic.

~ Anthony Bourdain

Tips for Perfect BBQ Chicken (Video)

Perfect BBQ Chicken Thighs Recipe
Click image for Video

Video Text:

Hey, this is Chef Perry, thanks for joining me!

Perfect BBQ Chicken Thighs RecipeToday we’re gonna talk GRILLING. Specifically, some of my favorite tips for grilling chicken. Now, while boneless-skinless chicken breasts are the current darling of the American grill, I almost always opt for thighs instead.

They have more flavor, and are more forgiving than breasts, as they don’t dry out nearly as quickly.

Perfect BBQ Chicken Thighs RecipeTip One: I always brine my chicken for a couple of hours in a simple salt & sugar brine. This adds some flavor, and helps the chicken to retain a lot of moisture.

Tip 2: With chicken, whether it’s boneless thighs, or whole drumsticks, I prefer to dip instead of brush, so I have a bowl of my favorite sauce right next to the grill.

First off, we’re going to get a 2 zone fire going under our grill (see link below). You can do the same thing with a gas grill, by turning one side on HIGH and the other side on LOW (or the outside burners on HIGH and the middle to LOW.)

Brush the thighs with a little oil, and place them on the hot side of the grill. If you brined them, don’t add any salt.

Perfect BBQ Chicken Thighs RecipeOnce they have a little char on both sides, dip each thigh into your sauce bowl, making sure to coat both sides evenly. Place the sauced thighs on the LOW side of the grill, to help set the first layer of glaze.

After a minute or two, flip them over. Once the glaze has set on both sides, dip them again. For a thick sauce, like this one, you probably only need to dip them twice.

For thinner sauces it might take 3 or 4 dips to get a really good glaze.

Put them back on the LOW side, and repeat as needed. If you like a little more char on your chicken, flip the chicken quickly back onto the hot side, just before they’re done. Be careful, most sauces have a lot of sugar, and a “little char” can quickly become a burnt mess.

BBQ Chicken Sandwich on Pretzel BunMy favorite way to serve these thighs is on a toasted pretzel bun with some homemade sesame-cilantro slaw (recipe below).

So, there you go. Any questions? Post them below, or use the contact form!

If you like this post, please share! If you LOVE these posts and want to help me cook for the hungry and teach at-risk kids how to cook, please consider becoming a patron on my Patreon Page!

Related Links:



A Steak & Potatoes Father’s Day

Skillet seared rib steaks with spinach404979_384433684914425_1375304008_n

If you know me at all, you know that being a chef is the great joy of my life. But, truth be told, it’s actually the third great joy. The two things that makes life worth living, for me, are being a husband, and being a father.

Cooking and writing are a close third, and fourth.

I’ve opted out of restaurant work because it’s hard to be the kind of family man I want to be, working that lifestyle. It can be done, and there are a LOT of great chefs out there who are amazing dads, I just didn’t want to risk not being one of them.

Father’s day is a big deal for me.

After we struggled with infertility for more than a decade, the first father’s day I celebrated with my baby girl was one of the best days of my life, and I continue to look forward to the homemade cards, and favorite breakfast (which is whatever “The Pickle” chooses to cook for me), and adding a ball-cap to my “Best Dad” collection. I look forward to it all year long!

Father’s Day, a customary day for the celebration of fatherhood in Catholic Europe, is known to date back to at least the Middle Ages, and it is observed on March 19th, as the feast day of Saint Joseph. The celebration was brought to the Americans by the Spanish and Portuguese, and in Latin America, Father’s Day is still celebrated on March 19th.

William Jackson Smart (1842-1919) set the bar mighty high as far as Dads go.

Father’s Day was not celebrated in the US, outside Catholic traditions, until the 20th century. As a civic celebration in the US, it was inaugurated in the early 20th century to complement Mother’s Day by celebrating fathers and male parenting.

The Founding Father (and daughter) of Father’s Day

On June 19, 1910, a Father’s Day celebration was held at the YMCA in Spokane, Washington by Sonora Smart Dodd. Her father, the civil war veteran William Jackson Smart, was a single parent who raised his six children there.

In 1916, President Woodrow Wilson went to Spokane to speak at a Father’s Day celebration.

If you like what I’m posting, please share!

If you love what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!

Here’s my favorite “dad dinner” to put me in a food coma in front of the TV…

The Menu

  • Bacon Stuffed Mushrooms
  • Perfect Pan Seared Steaks
  • Baked Chili Sweet Potatoes
  • Sauteed Fresh Spinach with Lemon & Garlic

Click HERE for the Print-Friendly Version of these Recipes

Seared rib steak

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib-eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.

The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.

rib steaks

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

First and of foremost importance to searing the perfect skillet steak is the skillet.

You need a large, well-seasoned, cast iron skillet (12-16 inch, a similar sized dutch oven will work in a pinch). If you don’t have a cast iron skillet, go buy one. If you’re not willing to buy one, stop reading now, you can’t make this recipe.

Perfect Skillet-Seared Rib Steak

Perfect Skillet-Seared Rib Steak Dinner
2 bone-in rib steaks, at least 1 1/2-inches thick, about 1 pound each
Kosher salt
Freshly ground black pepper
2 tablespoons grape-seed oil
1/2 cup butter
8-10 cloves of whole peeled garlic
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry Sherry

Pre-heat oven to 300F.

Perfect Skillet-Seared Rib Steak

Pat steaks dry with paper towels. Allow to rest at room temperature for at least 40 minutes and up to 2 hours.

Heat oil in a large cast iron skillet over high heat until heavily smoking. Season steaks liberally with salt and pepper, add steaks, onions, and garlic to the skillet and cook for 3-5 minutes per side, flipping just once.

Perfect Skillet-Seared Rib Steak

Remove steaks to a pre-warmed baking dish and place in preheated oven. Leave onions and garlic in the skillet, add parsley.

If dad is more a a “filet” kinda guy, blow his mind with this Filet Mignon with Garlic Mushroom Cream Sauce!

Reduce the heat under the pan to medium, and let cool slightly (add a little more oil if necessary).

Sauteing garlic and onion

Add sherry and butter and saute, stirring and scarping up any browned bits left from the meat, simmer until liquid is reduced by half. Replace steaks to the skillet and flip to coat evenly.

Sauteing garlic and onion

Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)

Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)

Cook to an internal temp of 130F. Remove steaks from oven and spoon with pan sauce. Tent loosely with foil. Allow to rest for at least 5 minutes before serving.

Meanwhile, cook spinach in skillet (see below.)

Baked sweet potatoes with chili butter

Baked Chili Sweet Potatoes
(Cook before the steaks, finish right before serving)

  • 4 medium sweet potatoes
  • 2 tsp. Mexican chili powder
  • 4 Tbs. butter
  • Salt & pepper to taste

Baked sweet potatoes

Preheat oven to 400°F.

With a sharp knife, slash sweet potato skin 4-5 times.

Place in pre-heated oven and bake until tender, 45 minutes to 1 hour.

Baked sweet potatoes

Slice each potato open, lengthwise, and squeeze gently from the ends to create a pocket.

Using a fork, fluff and mix up the internal part of the potatoes with salt & pepper.

Baked sweet potatoes with chili butter

Place 1 Tbs. butter into each pocket, and sprinkle with salt and chili powder. Set aside and allow butter to melt before serving.

If you want to save a little oven time, you can “bake” your potatoes in the crockpot, and have them ready to serve at dinner time…or opt for creamy mashed potatoes, if bakers aren’t Dad’s cup of tea.

Sauteed spinach with lemon and almonds

Sauteed Fresh Spinach

  • 2 Tb. butter
  • 4 cloves fresh garlic, thinly sliced
  • 2lbs fresh spinach leaves, washed and dried
  • 1 fresh lemon, juiced
  • 1/4 cup slivered almonds, toasted

THIS is the reason (and the only reason) we didn’t finish our steaks in the skillet.

Over medium heat, add butter and garlic, cooking briefly, then add all spinach to the skillet and toss frequently until starting to reduce.

Sprinkle all with fresh lemon juice, toss again, sprinkle with almonds and serve.

Skillet Rib Steaks with garlic and onions

Plate all, spoon additional pan sauce over the steaks, and serve.

bacon-parmesan-stuffed-mushrooms-1-4Want to add a CRAZY good appetizer that Dad won’t soon forget?

Whip up a batch of my bacon-stuffed mushrooms, from the upcoming Home Chef Guidebook, “Bacon!”

Check back tomorrow for the step-by-step recipe!

Better than any tie…ever.


Chef Perry

Fathers Day Banner

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Subscribe to our free weekly newsletter: