Marion Berry Dutch Babies

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This airy pancake batter makes thick, crisp, golden brown pancakes

This recipe includes dollops of marion-berry jam dropped into the batter before baking. If you prefer another flavor of fruit jam, it would work just as well.

  • ½ to 1 cup sourdough starter (see below)
  • 2 cups all-purpose flour
  • 2 cups whole milk
  • 3 eggs
  • 1 tsp. baking soda
  • 1 tsp sea salt
  • 1/4 cup sugar
  • 1 Tbs. butter, plus more for serving
  • 5-6 Tbs. Marion-berry Jam
  • Sour-cream

Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight. Stir well, and transfer a scant cup the mix into a glass jar. Store this in the fridge for another batch of pancakes.

Whisk in the eggs, baking soda, salt and sugar. The batter will thin into an airy liquid texture (sorta like a milkshake). If it seems a little stiff, add a splash of milk.

Place a cast-iron skillet in the oven and preheat the oven to 450. Once the pan’s hot (carefully) take it out of the oven, and swirl in the butter until melted.

Pour in the batter (it should sizzle) to a depth of about 1/2 inch, and immediately add dollops of jam evenly around the pan.

Return pan to the oven for 15 minutes, or until the top of the pancake is golden and the edges are crisp. Serve hot with another knob of butter on top and a generous dollop of sour-cream, and some butter.

Repeat with remaining batter.

Easy Sourdough Starter

  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 cups warm water

In a glass bowl, combine the flour and the yeast using a wooden spoon.

Pour the warm water over the flour and mix well, then loosely cover the bowl with wax paper or plastic wrap, and set the bowl in a warm place.

Let your sourdough ferment and bubble for 48 hours, stirring several times over the two days. After 48 hours, use some of the sourdough in your favorite recipe and store the remainder in a closed glass or ceramic container in the refrigerator.

To replenish the sourdough (for future use), simply add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. Remove the starter from the fridge 24 hours before you’re going to bake, so it can re-activate.

 

 

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Memorial Day BBQ Raffle!

Wouldn’t it be nice to be a guest at your own party? No shopping, no cooking, NO CLEANING THE KITCHEN! 😉

Professional Chef & Pit-Master, Perry Perkins, will provide a full 6 course Southern BBQ feast for up to 30. (Market value: $1050.00)

ONLY 100 TICKET’S AVAILABLE! (No limit on number of tickets you can purchase).

bbq-pkg-pitmaster

THE MENU

  • Dragon Claw Appetizers
  • Slow-Smoked Pulled Pork
  • Bbq Chicken
  • Sesame-Cilantro Slaw
  • Maque Choux (Cajun corn casserole)
  • Dessert of Choice

Delivered hot and ready to eat, anytime before 6pm on May 28th, 2018! There will also be a goodie bag, as a personal gift from the chef, for the hosts.

Available in Portland, Vancouver, and surrounding areas.

Menu changes, additional menu items (including vegetarian), disposable dishes & flatware, and additional seats available at a fee.

Buy Your Ticket(s) Here!

Tickets Still Available: 100

(updated daily)

Ultimate Mother’s Day Meals Guide

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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’s 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 Meunière

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 “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.

Welcome!

Chef Perry P. Perkins

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Sizzling Spanish Garlic Prawns – A Mother’s Day Appetizer

Gambas Al Ajillo

Gambas Al Ajillo – Tapas Style Sizzling Shrimp, Serves 3

Tender, juicy, garlicy shrimp and toasty bread for dipping…seriously, does it get better than that?

Gambas Al Ajillo  (Sizzling Garlic Prawns) is a staple dish in Spanish tapas bars, and for good reason. Typically served with a crisp, white wine, there are two classic preparation of this tapa, depending on whether you prefer to peel the prawns before cooking, I prefer NOT to peel, or remove the heads them first, as there’s so much flavor in the head and shells, and I want that rich shrimpiness infused into the olive oil.

Traditionally cooked and served in a terracotta dish, if you don’t have one (I don’t) use a 10” cast-iron skillet, and leave the heads and shells on. Serve sizzling in the pan, on a trivet (with a warning), as you want the oil to stay hot for dipping.

  •     12 xlg raw prawns, butterflied
  •     3 Tbs. fresh Italian parsley, chopped
  •     1 tsp. chili flakes (opt)
  •     2 tsp. smoked paprika
  •     olive oil
  •     6 garlic cloves, thinly sliced
  •     ¼ cup dry sherry

Pour oil into you cast-iron skillet, and heat to medium-low, add the garlic, and cook to infuse the oil, for 8-10 minutes. Remove garlic from oil, and raise the heat to medium-high.

Butterlying prawns

To butterfly the prawns simply slit the prawns length-ways (but not all the way through) and remove the vein (stomach). Rinse cavity in cold water, pat dry, and toss prawns with sherry and spices. Rub the prawns to get the spices until well coated, and under the shells.

Add prawns to oil (oil should be about half the depth of the prawns).

Cook prawns in oil for 5 – 8 minutes, depending on the size of the dish or dishes, or until pink and sizzling, add back the sweated garlic, and lemon wedges for the last minute (don’t let the garlic brown).

Remove the pan from the heat.

Sprinkle with the parsley and green onion, and serve with crusty bread, lemon wedges, and toothpicks

FYI…

What’s the difference between a shrimp and a prawn?

Short answer: Not much.

sf_shrmpw07eThe flavors of shrimp and prawns are almost indistinguishable, especially once cooked with other flavors.

If you just have to know, you’ll need to get your shrimp/prawns whole and intact.

Claws at the end of two legs means shrimp, three means prawn. Seriously.

In most parts of the world, especially in the US, “prawn” and “shrimp” are interchangeable terms. Prawns are usually larger, and from fresh water, and shrimp a bit smaller, and from salt water. Both come in a huge variety of sizes and shapes.


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.

Welcome!

Chef Perry P. Perkins

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National Oyster Day AND #baconweek? Oh, yes…

Angels on Horseback recipe

Today is #baconweek AND National Oyster Day!

This is the one we’ve been waiting for, people…the perfect storm!

In honor of this momentous occasion, here’s a freebie from “Bacon: A Home Chef’s Guide”, that also happens to be my all-time favorite appetizer!

angels on horseback recipe

Angels on Horseback (Bacon-Wrapped Oysters)

Angels on horseback, or oysters wrapped in bacon, is a classic oyster dish that is very common on the East Coast. and is often seen as a wedding appetizer on Long Island in New York.

The recipe was first published in 1888, in Mrs Beeton’s Book of Household Management. The dish is to be credited to Urbain Dubois, the chef of the German emperor.

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By the In the 1930s, Angels on Horseback had become a popular picnic goody, and was ubiquitous on Sunday brunch menus.

In the 1960’s, a popular variation on this dish became to serve the oyster raw, wrapped in fried bacon (delicious, but some folks have texture issues with this one), as well as adding a liberal dose of hot red pepper sauce, before broiling…known as “Angels in Hell.” Seriously, I don’t make this stuff up!

Angels on Horseback where included in the 1990’s bestseller, “1001 Foods to Die For.” (Great book, btw!)

With only three ingredients in the prep list – bacon, oysters, cayenne pepper, and a squirt of lime juice, sprinkled with parsley – this dish couldn’t be easier to prepare.

P1120811This is how God wants you to eat his oysters…

  • 2 dozen fresh small oysters (shucked) 
  • Cayenne pepper powder
  • 12 strips thin sliced, apple-wood smoked bacon
  • 1/4 cup fresh Italian parsley, chopped
  • 2 limes

Slice bacon strips in half. Be sure to use thin-cut bacon.

Season each oyster with a light pinch of cayenne pepper.

Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a baking dish. (Don’t use a rack – you want the fat to pool, so it’s pulled into the oysters!)

angels on horseback

Cook the bacon-wrapped oysters under the broiler until they’re crispy, about 5-6 minutes.

Flip, and return to the broiler to crisp the other side (another 2-4 minutes). Sprinkle with parsley, and serve with lime wedges.

Angels on Horseback are traditionally served on buttered toast points.

BTW – These make an AMAZING filling for an Oyster Po’ Boy sandwich!

#baconweek and National Oyster Day…it may not happen again in our lifetime, my friends…make the most of it!

😉

~Chef Perry


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

amazon

Shrimp-N-Bacon Soft Tacos #baconweek

Shrimp-Soft-Tacos-with-Pork-Cheek-Bacon-Lardons

So far this week, we’ve looked at How to make our own bacon, Peanut Butter Bacon Waffles, and Grilled Chicken and Guanciale Bacon Alfredo.

Today, we’re going to toss some seafood in with that porcine perfection, in one of my all time favorite Home Chef Umami-bomb recipes:

Shrimp-N-Bacon Soft Tacos

Marinade
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika

Fillin’
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped

Fixin’s
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo

Make Pico, and chill 1-2 hours while preparing the rest of the meal.

Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.

Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.

Add shrimp (discard marinade), cover and cook until shrimp are just pink through.

Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.

Serves 4-6


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

amazon

Grilled Chicken and Guanciale Bacon Alfredo #baconweek

Grilled Chicken and Guanciale Bacon Alfredo

Everything’s better with bacon, right?

If you don’t believe that…this recipe will convert you!

Guanciale (gwan-chalie), an Italian-style bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Typically, it’s dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours. The result is a meat with a noticeably richer flavor than typical bacon, and is a popular addition to such classic dishes as spaghetti alla carbonara and pasta all’amatriciana.

I found it with the uncut bacon, and smoked hocks, at Fred Meyer, for about 1/2 the price of good bacon (about $2.50/lb).

Here’s what I do with it:

Grilled Chicken and Guanciale Bacon Alfredo

1 pound dried fettuccine or spaghetti
1/2 lb chicken tenders, brined and grilled
1/2 lb pork cheeks (jowls) bacon, or Guanciale
6 tablespoons unsalted butter
1 shallot, minced
1 tsp fresh minced garlic
1 cup heavy cream
1 cup finely grated Asiago cheese
1/2 teaspoon salt
4 eggs yolks
1 teaspoon freshly ground black pepper

Pre-heat oven to 350d

Slice guanciale into 1/2 inch thick slices and place on a rack over a a foil-lined baking pan. Bake for 30-40 minutes until bacon appears crisp at the edges. Remove to paper towels to rest. Reserve the fat in the pan.

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid. NEVER RINSE YOUR PASTA.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender, add garlic. Add heavy cream and bring to a simmer. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Roughly chop bacon and return to pan, heat, and then toss cooked pasta with bacon and fat, over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, half of the asiago, and chicken, and toss to combine thoroughly.

Season with salt and pepper, to taste.

Sprinkle with remaining Asiago and garnish with raw egg yolk.

Serve immediately.

Serves 4

PS – The raw egg yolk is another Italian thing, and adds an extra layer of richness to the recipe. Once served, break the yolk and gently fold into the dish. Alternatively, you can add the yolks to the pasta along with the sauce and blend it in then.


Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON.

amazon