Asiago Sourdough Bread

cheese bread 1

Asiago Sourdough bread

For the Bread:

  • 2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 1 tsp salt
  • 2 1/2 c sour dough starter (room temp)
  • 2 1/2 c all purpose flour
  • 1 1/2 c shredded Asiago cheese (divided for each loaf)
  • 2 Tbsp yellow corn meal

For the Topping:

  • 1/4 cup butter, soft
  • 1/2 cup Asiago, shredded
  • 2 tsp. roasted garlic

Mix topping ingredients and set aside at room temp.

Combine sugar, salt, & shortening in a large mixing bowl.

Add Sour dough starter, and stir until sugar dissolves.

Gradually add flour, stirring until dough leaves sides of bowl.

Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.

Place dough in a greased bowl. Turning to grease top. Cover and let rise in warm place 85 degrees F. free from drafts, at least 1 hour or until doubled in size. Dough will be sticky.

Punch down dough & allow to rest for 5 minutes.

Turn dough out onto a floured surface: Divide dough in half.  Butter a loaf pan, sprinkle with corn meal. Set aside till needed.

Roll each half into a rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion.

Place dough seam side down in loaf pans; turn edges under.

Cover with plastic wrap that has been sprayed with non stick cooking spray, and let rise 25 minutes or until doubled in size.

Bake at 400 degrees F. for 20 minutes, remove from oven and spread the tops with butter-cheese mixture. Return to oven and bake another 10 minutes or until loaves sound hallow when tapped. If top gets too brown, tent loosely with foil.

Remove to wire rack to cool before slicing.

Yield 2 loaves.



~Chef Perry

Home Chef Cookbooks

No Crock-Pot? No Problem…Use the oven!

Ratatouille Recipe
Chef Perry’s Redneck Ratatouille

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Just got a very nice email from Ashley L., who is a little concerned with the slow-cooker beef recipe this week. To quote, “HELP! I don’t have a crock-pot, and I can’t afford to go out and buy one…am I going to ruin this roast is I cook it in the over? Can I use a cast-iron dutch cooker, instead?”

Great 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 heavy foil*.

Here’s one of our favorites, Braised Lamb Shank Tacos…

Braised Lamb Shank Taco Recipe

Another of our most popular dishes is typically cooked in a smoker, or in the crock-pot, but can be done deliciously by slow-roasting in the oven.

Check out The Best Dang Pulled Pork Sliders for several fantastic methods…

Oven Roasted Pulled Pork

By the way, if you’re enjoying this recipe, please subscribe to my newsletter!

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

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Lastly, here’s another favorite, “Low & Slow Southern Baked Beans.”

Now, lot’s of folks make stews and bean dishes in the crock-pot, and they taste pretty good.

What makes oven-roasting better? One word: REDUCTION.

There’s very little reduction in a crock-pot, as the whole idea is to seal moisture IN. Slow roasting allows the liquids to slowly evaporate, thickening and intensifying the flavors.

Crockpot time – Oven time

  • 12 hours/Low – 3 hours/325° F
  • 10 hours/Low – 2 1/2 hours/325° F
  • 8 hours/Low – 2 hours/325° F
  • 6 hours/Low – 1 1/2 hours/325° F
  • 5 hours/Low – 1 hour, 15 min./325° F
  • 4 hours/Low – 1 hour/325° F
  • 4 hours/High – 2 hours/325° F
  • 3 hours/Low – 45 min./325° F
  • 3 hours/High – 1 1/2 hours/325° F

*To use a cast iron skillet, follow the same instructions, but (once the food is in it) wrap the entire skillet in 2-3 layers of heavy foil, before putting it in the oven.

Good luck, let us know if you have any questions!


– Chef Perry

Home Chef Cookbooks

A healthy, home-cooked dinner…in 5 minutes?

potatoHow nice would it be to come home from work and have a healthy, home cooked dinner on the table…in about 5 minutes?

1. Cook up a big batch of seasoned ground beef, pork, or turkey over the weekend, portion into family-serving sizes, and freeze.

2. Before you leave for work, pop some nice big russet potatoes in the slow-cooker (see video, below), take a package of the ground meat out of the freezer, and set it in the bottom of the fridge to thaw.

(Or, make this dinner on Monday or Tuesday night, and you don’t even have to freeze the meat!)

3. When you get home, just pop the meat in the microwave (maybe with a package of your favorite frozen veggies, sloppy-joe sauce, or chili).

4. Lay out the cooked potatoes, meat, veggies, maybe some shredded cheese, sour cream, chopped onions, etc., and KABOOM…5 minute potato bar, baby!

~Chef Perry

The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s 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.


Chef Perry P. Perkins


Foil-Pouch Cooking Tips

Foil Pouch Chicken Thighs

I grew up a grub-scout, and we cooked a LOT of foil-pouch dinners over campfires. We called them “Hobo Packs” back then (way before anyone had heard of “political correctness” lol)

MY KITCHEN CookbookNowadays, I make some up and freeze them before leaving for camping trips, to get a delicious dinner, with no clean up!

I have an exhaustive list of foil-pouch recipes and idea in the “MY KITCHEN Cookbook“, but here’s a couple of tips we teach the kid’s before we let them loose on the ingredients table:

One thing I see done a lot, when people are assembling foil-pouch meals, is that they want to place the meat on the bottom, and pile their veggies over that. While they probably think that this will ensure that the meat cooks faster, and thoroughly, it’s actually the opposite of how you want to build your pouch, and will only dry out and/or burn the meat.

The juiciest ingredients need to be placed closest to the foil (tomatoes are best), as they will be the least damaged if burnt, then ingredients with less moisture content on top of those, then your seasoning, and LASTLY the meat (pre-seasoned with salt and pepper.) Top with a little butter or olive oil, and close it up.

The reason for this layering: Fats/oils from the meat drips down to flavor the veggies, while the tomatoes, potatoes, onions, etc., contain water, which mixes with all those natural juices, and steams the meat into tenderness. That excess moisture also helps to keep your veggies from drying out.


I also like to wrap the pouch, seam side down, in a second piece of foil, to help prevent leaking and scorching.

Personally, I like to brush a thin layer of bacon-fat, or schmaltz (rendered chicken fat) on the foil before I add my veggies.

It adds a little more flavor, and also helps prevent your veggies from sticking to the foil.

Then start cooking with the outer seam down. Try it and see what you think!

Boning HindquartersHome Chef Note: Don’t use boneless, skinless chicken breasts for foil-pouch cooking…just don’t do it.

They dry out too easily in this form of cooking, and they don’t bring any fat or flavor to the party.

Bone-in skin-on chicken thighs and hindquarter work great, though. Slice along both sides of the bones (but don’t remove them) before seasoning and cooking.

This not only gets more flavor into the meat, but it helps the meat cook faster, and more evenly!

Have any foil-pouch cooking questions? Let me know!


~Chef Perry

Both Books

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Buying in Bulk: A Common Misconception of Frugality


A note on “buying in bulk”: It’s a great idea, and I do it myself, selectively, but it doesn’t work for everyone. Growing up in a home with a severely limited budget for anything, including food, buying large amounts of any one item, regardless of the long-term savings, would have meant no budget for any other foods. I still run into this issue with the “big box” stores.

You Can’t Eat Toilet Paper

Bulk Food Storage Free
My favorite bulk food storage…and it’s free! Check it out!

Saving 50% on giant bags of beans, rice (or toilet paper) is great, but if it takes half of my weekly budget to buy those 3 items, it’s just not a reasonable option. A lot of folks are on such a ridiculously small budget, that it becomes a cash-flow issue, and the only option is to find the best deals on the amount they need THIS week, and, believe me, I get that.

In this situation, I recommend trying to set aside a small portion of the budget towards these items, even just a couple of dollars a week. When you’ve saved enough to buy that 50lb bag of beans, do it! Then, start saving for the next bulk item.

This is not to speak of the “bulk food” section, which is exactly the opposite situation, in that you can purchase as much, or as little, as you need.

As we talked about in “The Home Chef: Transforming the American Kitchen”, you can add a lot of variety to your meal planning, for very little money (and save on storage space), by sometimes just buying the exact amount of a dry-good or spice, that you need for that recipe.

This is especially true of ingredients that you’re not likely to use up in a timely manner.

Food You Don’t Eat Costs More

This is a trap that many of us fall in to, including me, and it’s the main reason I stopped buying produce at Costco, unless I was using it all at one time.

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Let’s say I buy 4lbs of grapes at the box store for $6.00 ($1.50/lb), and they’re $1.99 per pound at the produce store. In theory, I just saved two bucks, right?

Woo-Hoo, good job me!

However, if I get through the first 2lbs, and then the grapes get pushed to the back of the fridge, or I leave for the weekend and forget about them, or I just eat them slower than I thought I would, and the next thing I know, my beautiful bargain grapes have grown soft and fuzzy.

I paid $1.50 a pound for the whole container, but I paid $3.00 a pound for the grapes that I actually ate. Which means I paid 33% MORE for the bulk container than I would have by just buying a pound or two at the produce store!

Have a Plan!

This is why the most important element of saving $$$ with bulk foods is to Have a Plan!

Plan your meals and snacks, before you shop (or let us do it for you), and stick to that plan! Food waste is at epidemic proportions in America, driving up the cost of our groceries, wasting our resources, and filling our landfills. Be part of the solution.

Bulk1And finally, make a list…and stick to it! The bulk food section is a cornucopia of new ingredients, and the imaginative home chef can quickly fill their basket (and empty their wallet) in the excitement of trying new things. Guilty as charged! The most proactive step you can take to keep your inner “Iron Chef” on a leash, is knowing what you’re going to buy before you walk through the doors, and buy ONLY what’s on your list.

Am I saying don’t experiment with new foods? Of course, I’m not (I think you know me better than that!)

I’m a sucker for a new shape of pasta, and a variety of beans I’ve never tried, of some exotic style of rice, and I encourage you to be as well. BUT (and I always have a big butt…) make them part of your plan!

When I find something that’s looks interesting, and that I want to try, I jot a note down on my list to add it to my NEXT shopping trip. This ensures:

  • I’ll have a chance to research the item, and learn more about it, and if the price a good value.
  • I’ll have a chance to make sure I have ROOM for it at home.
  • I can find a recipe or two using it and make it part of my PLAN.
  • I stay on budget.

By the way, I have a great printable grocery shopping list in PDF, here. Print a few copies and stick them to the fridge so you can make a quick note when you find you’re running low, or are out of one of your staples.

So, don’t fall into the trap of thinking that the bulk food section is the golden ticket to frugality. The savvy home chef knows how to use their tools, and when to (or not to.)

Bulk shopping can be a great way to save money on our food budgets, or they can be a cupboard (and landfill) stuffing money pit.

It’s up to us.

~Chef Perry

Cover in FrameNEWPS – Speaking of tools for frugality…I have TONS of tips like this one, as well as delicious money-saving recipes and professional cooking techniques in “The Home Chef’s Guide to Frugal Fine Cooking!”

Dishes where simple technique takes precedence over price, recipes created from imagination, and served with love, are transformed into their finest selves.

Food that is ever so much more pleasant on the palate…and the pocketbook!

Pick up your copy on today!


3 Dinner Roast Pork Shoulder. Delicious and cheap!

Perfect Roast Pork Shoulder

I think many folks are intimidated by a big hunk of meat like a boneless pork shoulder, but in reality, it’s one of the easiest things in the world to cook. It also happens to be inexpensive, and delicious.

My favorite combination!

Here’s a three-dinner plan (for four), to make the most of that big hunk of perfection!

First and foremost, is roasting up a great pork shoulder…

Easy Oven Pulled Pork: Good to Great in 4 Steps

Now, once you’ve let that bad boy chill in the fridge overnight, you can divvy it up for dinners you plan to make immediately, or vacuum-seal and freeze portions for quick dinners down the road.

On to the recipes…

Cubano sandwich Recipe

Roast Pork Cubano Sandwiches

Pulled Pork Tamales

Pulled Pork Tamales with Southwestern Bearnaise

Easy Brunswick Stew

Slow Cooker Brunswick Stew

Finally, here a new (to the blog, but an old favorite in my family) recipe, for a delicious, soul-warming stew that was built on making the most of what you had, in tough times.

Brunswick Stew is an iconic dish here in the south. Folks in the Georgia branch of my family tree know good Brunswick Stew when they see it and you best not mess it up! In the old days, it was usually an old, stringy chicken and a couple of wild rabbits, or fried squirrels (both of which are delicious, btw!)

This is a more “modern” version, that my father learned to make, as a young cook in Georgia. The slow-cooker touch is my own.


Slow Cooker Brunswick Stew

3 cups poached chicken, large cubed
3 cups large-cubed pork from roast recipe
2 cups pork stock
1 medium onion, diced
5 Yukon Gold potatoes, quartered
1 lb. frozen Butter beans
i lb frozen sweet corn
1 (24-ounce) can fire-roasted diced tomatoes
1/2 cup homemade BBQ Sauce
1 lemon, juiced

Add chicken and pork, to slow cooker. Top with stock, onion, potatoes, beans, corn, diced tomatoes, bbq sauce, and lemon juice.

Cook on low 8 hours. Stir well, and let rest at least 30 minutes with the heat off.

Serve warm with Texas Toast & Sesame Cilantro Slaw!

Hey, if you like these recipes, be sure to sign up for my free weekly newsletter! Exclusive recipes, chef’s tips & tricks, and giveaways! I’ll also send you my FREE PDF, the “Creating Your Signature BBQ Sauce” Don’t miss it… Sign Up Here!


How to make the best Cubano Sandwich (outside of Miami…)

Cubano Recipe

This is one of my favorite uses for left-over roast pork shoulder (and my all-time favorite sandwich!)

Cubano Sandwich 2Roasting a whole, boneless pork shoulder (or two) is a great way to stretch your grocery budget, and get several delicious meals in one.

I buy my shoulders in 2-packs at Cash & Carry for less than $30, and easily get 8-10 meals from them.

It’s really a great deal!

Now, just as an acknowledgement to all of my awesome Cuban readers, I know that you can’t get a “real” Cubano sandwich, outside of Miami (or Cuba, I would assume), as it’s very hard to find those very special Cuban rolls they use there.

That said, this recipe is, in my not-so-humble opinion, the best Cubano you can get…outside of Miami!

This recipe assumes you’re using leftovers from a previously roasted pork shoulder. To roast the perfect pork shoulder, see my recipe for Easy Oven Pulled Pork.

Slicing Roast Pork Shoulder

HomeChef Note: For the Cubanos, you don’t want your roast pork to be quite as “falling apart, as you do for pulled pork. Modify the cooking time to 8-10 hours, and just use salt and pepper, instead of a BBQ rub. Be sure to chill the roast overnight, before slicing.

Leftover Roast Pork Cubanos

For the stock:
1 tsp. ground cumin
1 tsp. dried oregano
2 cloves garlic, peeled and gently smashed with the side of your knife
1 small onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup chicken stock
1 bay leaf
1/4 cup chopped cilantro

For the sandwich:
1/2 pound boneless pork shoulder, roasted & sliced
1 long Cuban bread roll (or 1/4 whole-wheat baguette)
3 tablespoons yellow mustard
4 slices of Swiss cheese
4 “sandwich slice” dill pickles
8 thin slices deli ham
Olive oil & butter

Greg Dupree

Combine all of the stock ingredients in a saucepan, whisk, and simmer until reduced by 1/3. Add pork roast slices, and heat until it just begins to simmer again, then remove from heat.

Making a Cubano Sandwich
Note: Though not part of the traditional recipe, I like to toast the bread, and put a little sear on the ham, before assembling.

To prepare sandwiches: split bread in half then layer the sandwich (in order) with mustard, cheese, pickles, ham, pork, salt & pepper to taste, then cheese again (the cheese glues it all together). I use whole wheat baguette because it’s the closest approximation to the Cuban rolls that I can find, here on the left coast.

Optional: drizzle a little of the reduced stock over the meat.

A “Plancha”, sometimes call a “panini press” is the key to a great Cubano! Don’t have one? Get one here!

To cook, heat a plancha or or a large cast iron grill pan over medium heat and lightly coat with equal parts butter and olive oil.

If you don’t have a plancha, place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomato-sauce work well).

What do you mean, you don’t keep bricks in your kitchen? 😉

Cubano sandwich Recipe

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Press down firmly and cook for 5 to 7 minutes per side (butter the top, before flipping) until the sandwich has compressed to about a third of its original size and the bread is super-crispy.

Cubano with Rice and Beans

Serve with homemade plantain chips, or black beans & rice (Moros e Christanos).

Buen provecho!

~Chef Perry

Pasta Fajioli…an easy way to empty the fridge

Pasta Fajioli AM Northwest

Had great fun being back on AM Northwest last week (watch the clip, below), and got to talk about one of my all-time favorite subjects…comfort food. It’s getting chilly up here in the PNW, and nothing warms you back up like a good pot of soup.

One of my Facebook friends commented that whenever I’m on the show, I always do Italian recipes.

It’s true.

I love French food, and Asian food, and pretty much ANY food, but if I’m going to present the best version of something, something you can taste the love in, it’s probably going to be an old Italian Grandmother’s recipe.

The Home Chef's Guide to Frugal Fine CookingI love this recipe, not just because it’s delicious, and brings back great childhood memories, but because it’s one of those dishes that proves you don’t have to spend a lot, to make an amazing meal.  Pasta is cheap. Beans are cheap. Carrots, onions, celery? Cheap. Add whatever leftover meat and veggies from last night’s dinner, and presto…you have soup!

(For more tips, tricks, and recipes for great eating on a budget, check out my new book, “The Home Chef’s Guide to Frugal Fine Cooking” on!)

Soggiorno caldo!

~Chef Perry

Pasta Fajioli Recipe for AMNW
(pasta va-zool)

1 lb meat, cooked and chopped (roast chicken, sausage, hamburger, etc.)
36 oz “Quick and Easy Chicken Stock
28 ounces fire roasted diced tomatoes, undrained (or 6 Romas, freshly roasted*)
15 oz tomato sauce
1 large onion, chopped
2 Tbs olive oil
4 celery ribs, diced
2 medium carrots, sliced
2 cups beans (cannellini, kidney beans, etc,) rinsed and drained
2 tsp minced fresh oregano or 1 teaspoon dried oregano
1 tsp coarse black pepper
8 ounces uncooked pasta (ditalini, macaroni, etc.)
4 teaspoons minced fresh parsley

Additional veggies: Whatcha’got? Pretty much any leftover veggies will compliment this soup. Peas, corn, sauteed mushrooms, green beans, cabbage…empty that fridge!

Mirepoix for soup

Make the mirepoix: In a saute pan, heat oil over medium low, and saute onions, celery, and carrots until just beginning to soften. Add garlic and cook another 2 minutes, stirring often. Remove from heat, and transfer to a stock pot.

Pasta Fajioli AM Northwest

Add broth, sauce, beans, oregano, and black pepper.

Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add pasta, parsley, and any additional veggies; simmer, covered, 10-14 minutes or until pasta is tender.

Pasta Fajioli AM Northwest

Stir in meat, and serve with crusty, warm bread.

Yield: 10-12 servings

*To roast your own: Place 6 Roma tomatoes on a very hot grill, under a broiler, or directly on above a gas burner. Char, rotating frequently, until blackened on all sides. Place tomatoes in a large zip bag and seal, allowing them to steam 20-30 minutes. Remove the tomatoes from the bag, and peel off most of the charred skin (I ike to leave a little, for flavor). Dice the tomatoes, place in a bowl, sprinkle with a teaspoon of salt, and just cover with hot water. Allow to come to room temp before using the tomatoes and water in this recipe.

Here’s the clip from AM Northwest:

Pasta Fajioli Recipe AM Northwest
Click on image to be redirected to AM Northwest’s video page