The right way to cut with a Chef’s Knife

Here’s a quick video covering the correct way to hold a chef’s knife, and how to grip the food with your other hand to avoid cutting yourself.

Be patient with yourself, many beginners find that this new grip takes some getting used to, but it definitely provides extra control over the blade.

Go Cook!

~Chef Perry


Game Day Bacon Mac & Cheese Egg Rolls

Mac & Chese Egg Rolls

Yeah, you heard me…

What’s better than a bowlful of thick, gooey mac & cheese?

Bacon, of course!

Put them together in a crisp-fried egg-roll wrapper for some crunch, serve them at half-time, and your friends will leave smiling…no matter who wins!

Bacon A Home Chef's Guide
Click the cover to learn more!

This is one of my personal favorites from my latest guidebook, “Bacon! A Home Chef’s Guide.”

Packed with amazing, easy-to-make recipes for every meal of the day (not that I’m recommending that...) all kinds of fun-facts that you never knew about God’s most perfect meat, and utilizing professional tips and techniques on about every type of bacon you can image (and some you probably can’t!

Heck, for the true slab-junkies, I even show you how to make your own bacon!

Pick up a copy now, before the big game, and wow the crowd at your party!

Here’s the recipe…

~Chef Perry

PS – You can also make bite-size snack versions of these, using square won-ton wrappers!

Game Day Bacon Mac & Cheese Egg Rolls

For the Mac & Cheese:

  • 1/2lb macaroni or other small tubular pasta
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons smoked paprika
  • 1.5 cups 2% milk (1 1/2 gal + 1 cup)
  • 2 cups + 1/2 cup sharp cheddar, grated
  • 1/2-1 lb. thick bacon, cooked & crumbled

For the Wrappers

  • 8 (7 inch square) egg roll wrappers
  • 2 Tbs flour
  • 2 Tbs water

Bacon Mac & Cheese Egg RollsMac & Cheese

Cook bacon. Boil the pasta in salted water until al dente. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.

(Mix in a little butter to keep the noodles from sticking)Over medium heat, melt 2 Tbs. of butter.

Add the flour, salt, dry mustard, pepper, and the smoked paprika. Stir constantly over medium heat until the mixture has thickened, about 3-4 minutes.’

Turn off the heat then add 2 cups of the freshly shredded cheddar cheese and stir until smooth.

Stir in the milk. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens. Add bacon.

Bacon Mac & Cheese Egg Rolls
Pour the cheese sauce over the noodles and toss gently until all noodles are covered. Let cool to room temp.

Bacon Mac & Cheese Egg Rolls

If you like what I’m posting, subscribe to my newsletter, and get even more recipes (and some that I don’t post here) right now, at the top of the right-hand column!

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!

To Assemble:

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste.

Bacon Mac & Cheese Egg Rolls

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 of the mac & cheese mixture, and a little of the remaining shredded cheese on egg roll paper and fold the bottom corner up over the mixture.

Bacon Mac & Cheese Egg Rolls

Fold left and right corners toward the center and continue to roll.

Bacon Mac & Cheese Egg Rolls

Brush a bit of the flour paste on the final corner to help seal the egg roll.

Mac & Cheese Egg Roll
Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
Mac & Cheese Egg Roll
Remove from oil and drain on paper towels or rack. Let cool 10-15 minutes before serving.
Mac & Cheese Egg Rolls

It’s not about Trump…


What Washington, and their boot-licking media hounds, refuse to accept, is that Trump’s popularity has nothing to do with Trump, as a man.

Few people care, or, at least, prioritizes moral code, any more. Sad, but true.

(If they did, Bill Clinton would have been ousted when he committed adultery in the Oval Office, and then lied about it under oath.)

Trumps power isn’t in his character, it’s in his MESSAGE.

The corrupt political cadre in DC has, over many decades of blatant lies, greed, and hypocrisy, made an enemy of the American people. They’ve pissed us off for so long, and lied to us so many times, the most people will support anyone, ANYONE, who offers to kick their collective asses.

519357229“But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security.”

It’s not about how much we like, or even respect, Donald Trump. It’s about how much we hate the rest of those bastards.

The enemy of my enemy is my friend.


~The Opinionated Chef

Potage Parmentier (Potato & Leek Soup)

Potage Parmentier (French Potato and Leek Soup)
Potage Parmentier (French Potato and Leek Soup)

Here’s the first post in my #RecipesForCancerWarriors series…

This rich, creamy French soup was a big hit at our recent Le Couteaux Trois pop-up restaurant, “Julia Child’s Paris.”

A little history:

France was beset with famine following the Seven Year War (1756-1763).

Portrait_of_Antoine_ParmentierNative son Antoine Auguste Parmentier, who had been fed the commonly regarded as poisonous “potato root” in a German prison-of-war camp, returned to France to find his countrymen starving.

He set up potato soup kitchens throughout Paris to assist the poor.

Ultimately, Louis XVI recognized his work by saying, “France will thank you some day for having found bread for the poor.” In fact, he is best honored by the pleasure his country take in digesting Potage Parmentier.

Six Servings

  • 2 tablespoons grapeseed oil                
  • 1lb russets peeled & roughly chopped
  • 3 large leeks (1lb), thinly sliced           
  • 6 cups vegetable stock
  • Kosher salt, to taste                            
  • 1 to 2 Tbsp freshly squeezed lemon juice
  • 1/2 cup heavy cream                          
  • 1/2 cup crème fraiche
  • 1/3 cup minced parsley or chives OR 1/3 cup decorative micro-greens (opt)

Heat the oil in a large stockpot over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Click here to learn more about out non-profit MY KITCHEN Outreach Program, and to get 52 weeks of free dinner plans with shopping lists!

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.


Blend soup until smooth, either using an immersion blender, egg beater, or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting go easy, but give it a little flavor) and lemon juice.


Blend again and return to pot to keep warm.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley or microgreens (opt.).


~Chef Perry

The Home Chef
Click on the image to learn more about my HOME CHEF series!

Recipes for Cancer Warriors

cancer friendly recipes

I recently had a Facebook friend ask if I could come up with some “soft diet” recipes for a friend of hers who is battling cancer. Recipes that actually taste good, were high in calories, and avoided things that warriors need to avoid (grease, excess salt, spiciness, etc.).

I’ve cooked for, and modified, recipes for a number of close friends and cancer warriors over the years and, of course, I’m happy to do so again.

Potage Parmentier (French Potato and Leek Soup)
Potage Parmentier (French Potato and Leek Soup)

So, I just wanted to let you know that I’m creating a new “Cancer Warrior Recipes” category (in the right-hand column) and will begin adding 2-3 recipes a week to that folder.

Please note: There will be no “miracle shake to cure cancer” or Amazonian rain-forest concoctions, or any of that crap here. Just healthy, easy to prepare, real-food recipes that avoid the ingredients that typically need to be avoided, and help keep warriors strong.

The first recipe will be up in a few minutes.

The Plan

When I have 40-50 recipes in that folder, I’ll go ahead and combine them into a single PDF “eCookbook”, that folks can download for free, from this page.

If you’re interested in these recipes, or want to know when the finished PDF is ready, please be sure to follow me, by entering your email address in the box, at the top of the right-hand column.

If you have any recipe suggestions that fit this category, any requests for specific recipes, or want modifications of old favorites, I’d love to hear them!

Writing and testing recipes is cheaper than therapy. 😉

Also, if you, or a warrior you care about, has more restrictive needs than the recipes you see here, PLEASE contact me (below)…and I’ll make modifications for them, if I can.

Stay strong, Warriors!

~Chef Perry

Ed Bjorklund
This one’s for you, Ed. I sure miss you brother…

Organizing Your Kitchen Like a Pro (AM Northwest appearance)

Free Printable Shopping List Reminder

If, like, me, you have the memory span of a brain-damaged goldfish, keeping one of these list reminders on the fridge is a HUGE help in having the ingredients you need, when you need them.

Just right-click on the image and save this PDF to your desktop, for a handy list reminder that you can print as needed!


Oh, and if you tuned in to AM Northwest this morning for my segment on Kitchen Organization (I’ll post the link to the clip here, this afternoon), thank you!

UPDATE: Here’s the link to the video…(click on image)

Image may contain: 2 people, people smiling, people standing and indoor

And here’s some notes on what we talked about (and a couple we ran out of time for…)

The “two step” kitchen plan

  • The tools and utensils you use most for cooking should be within two steps of the cooking area
  • The tools and utensils you use most for prep should be within two steps of the cooking area

Your Knives

  • Have them sharpened (honing is NOT sharpening)
  • Magnetic holder vs. knife block.

Your Spices

  • No spices, oils, or vinegars over the stove
  • Write your purchase dates on bottles
  • Buy in bulk, and refill bottles (squeeze bottles for oils)


  • Middle (eye level to counter): Items you use most
  • Upper (eye level and above): Items you use frequently, and/or hard shelf life (cookies, crackers, cereal)
  • Lower (Counter and below): Items you use the least, bulk storage, etc.

The Fridge

  • Meat on the bottom shelf
  • Leftovers on the Middle shelf
  • Names and dates on kitchen tape
  • Packaged, unopened on the top

The Freezer

  • Names and dates on kitchen tape
  • Vacuum sealers
  • Have a defrosting schedule

Make a List

  • Checkbox shopping list & pen, on fridge
  • Download mine (above)
  • Make your own
  • Pre-print the items you get every time you go to the store
  • Organize list for a single path through the store
  • Never shop hungry, or without your list

Or, check our my FREE 52 Weeks of dinner plans, and weekly shopping lists.

Available in Classic, Heart Healthy (Diabetic Friendly), and Gluten Free!

~Chef Perry

Home Chef Cookbooks

Chef Perry’s Bacon Salmon Chowder

This recipe is an old favorite, my own riff on my Dad’s signature clam chowder, using our fresh Pacific Northwest Salmon.

Bacon Salmon Chowder



2 lbs. salmon spine, head, and tail
1 gallon fresh water
1/4 cup fine sea salt
2 Bay leaves
4 cups (total) chopped carrots, shallots, & celery (optional)

2lbs (2) fresh salmon steaks, cut 4in thick
2 extra-large russet potatoes
1/4 cup sweet cream butter
4 cups chopped carrots, sweet onions, & celery
1lb thick bacon (cooked and chopped)
Fine sea salt
1/4 cup AP flour
2 cups whole milk, warmed
1 Tbs. coarse black pepper, to taste
2 Tbs. Mexican chili powder

1 (8oz) bag large Garlic-Butter Croutons
Coarse black pepper, to taste
1/2 cup fresh Italian Parsley, chopped


Bring a gallon of water to a low simmer, in a large stock pot. Add about a Tbs. of sea salt, then the salmon head, spine, and tail.

Simmer, uncovered, for 4-6 hours. You can do this in the morning, or even the day before.

(I like to add some carrots, celery, and shallots, if I’m making more stock than I need for this recipe.)

Once the stock has cooked, scoop out the big pieces with a slotted spoon, discard, and then strain the solids. Then do a second straining, through cheesecloth, to get a clean stock.

Once your stock is strained, wipe the pot clean, set in on a back burner over low heat, and return the stock to it. Keep it warm.


Peel russet potatoes, and slice them into large cubes, set aside in a bowl, covered in cold water.

Melt butter in a large frying pan, and sauté the chopped celery and onions, over medium high heat for about 5 minutes. You just want them with a little caramelization on the outsides, but still crunchy.

Add the cooked, chopped bacon, and stir it in with the veggies. Let this cook a few more minutes, until the bacon has rendered and is heated through. Remove the bacon and veggies from the pan, reserving as much of the butter and bacon drippings as possible.

Once all of the solids are moved from the pan, raise the heat to medium-high. You can add a little oil here, if needed.

Season both sides of the salmon steaks with fine sea salt.

Fry the salmon until it’s nicely browned, then flip and do the same to the other side. The salmon is still basically raw at this point, but it’ll finish cooking in the stock. This browning is what really adds the flavor to your chowder.

While your browning the salmon, it’s a good time to start heating up the stock, on medium heat. Add the potatoes, then bring the stock to a high simmer.

When the salmon has brown on both sides, move it to the stock pot, on top of the potatoes, and reduce the heat to a low simmer.

Add some butter to the frying pan, if needed, to reach about 1/4 cup of fat in the pan.

Add 1/4 of flour to the fat in the frying pan. Mix and keep it moving until your roux becomes golden brown, and starts to smell nutty.

Once your roux in golden (which means the flour has been cooked), it’s time to start adding the salmon stock, a half a cup at a time. At first, your roux is going to sizzle and seize up into a paste. DON’T PANIC! This is what it’s supposed to do.

Keep adding hot stock, and stirring until smooth, then adding more stock, etc., etc., until you reach the consistency of a thin gravy. Somewhere along here, you’ll want to trade in you spoon for a whisk. Keep whisking, until it’s smooth, with a silky looking finish.

Remove the potatoes and salmon from the stock, and add in your thinned roux, whisking until smooth.

Set the stockpot aside, on low heat, UNCOVERED.

Break the salmon steaks into large chunks. You can go smaller, or even shred it, if you prefer, but I like it like this. Set aside.

Add two cups of WARMED whole milk to the broth, and whisk it in.

Next, add in the salmon chunks.  Carefully add the cooked potatoes, celery, onions, and bacon into the pot, and stir gently, just enough to combine everything.

After tasting our chowder, add a little more sea salt, if needed.

Add black pepper, to taste, and then the Mexican Chili Powder. (If you can’t find the Mexican kind, regular chili powder works, too.) Stir those lovely seasonings into your chowder!

Allow the chowder to rest for about a half an hour, to let the flavors, and then portion it into bowls for serving.

Add some garlic butter croutons on top, then a sprinkle of coarse black pepper (to taste). Finally add a sprinkle of Italian parsley, to give the dish a little color.

And there you have it! Chef Perry’s soon to be famous (hopefully!) Bacon Salmon Chowder.

Guaranteed to warm all the down to those frozen toes!

Serve immediately.

For more delicious, simple, and (mostly) healthy Home Chef recipes, tips, and kitchen tricks, pick up my latest “next level” cookbook, “BACON!: A Home Chef’s Guide” at

And be sure to subscribe to my YouTube channel, so you don’t miss a dish!

Let’s Cook!

~Chef Perry