Let’s Bless a Family this Christmas!

MY KITCHEN Outreach Program

Each year, as part of the James1:27 Project, of our MY KITCHEN Outreach, we choose a family in need to bless at Christmas.

This year, we have a single mom, with several young ones, who is having to find a new place to live. She works a full time job, and receives no form of government assistance, but, as they say…life has happened, and they need some help.

Bacon! A Home Chef's GuideThis year, our fund-raising just happens to coincide with the release of my newest Home Chef Guidebook, “BACON!”

So…let’s make the most of that!

Today (Friday) through this Sunday, 100% of the sales of this guidebook, or ANY of my books on Amazon (www.perryperkinsbooks.com) will be donated to this year’s family.

If you’re still looking to fill some Christmas present slots…buy ’em a book! 😉

(The Home Chef Series, “MEAT FIRE GOOD”, and “Just A Spoonful” are all great gift options!)

If you would like to give directly to the family, please contact me.

Also, we’re looking for some folks who might be willing to offer a “Matching Funds” deal, as part of their year-end charitable giving. As a 501(c)3 non-profit, I can provide tax-deductible recipes. Again, please contact me in you’re interested.

Lastly, PLEASE share this request with your friends and family.

Merry Christmas mBooks by Perry P. Perkinsy friends!

~Chef Perry
chefperryperkins.com

 

“Bacon! A Home Chef’s Guide” NOW AVAILABLE!

The Home Chef's Guide to Bacon!“The Home Chef: Transforming the American Kitchen” was your overview of the professional techniques, 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.

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 techniques for cooking it, and the most delicious recipes available for God’s most perfect meat.

Click here to order your copies today for the bacon-junkies on your Christmas list, and get free shipping!

Welcome, Home Chefs!

~Chef Perry
http://www.chefperryperkins.com

The Home Chef: Transforming the American Kitchen 
The Home Chef’s Guide to Frugal Fine Cooking 
Bacon! A Home Chef’s Guide

 

Best Seasoning for Cast Iron

DSCF4785

Facebook friend Paul asks:

What type of oil would you recommend for seasoning cast iron?

Hey Paul,

I season my cast iron with a 50/50 mix of Crisco and peanut oil (for the high smoke point.) Of course, if anyone in the family has nut allergies, I’d switch straight Crisco or a good quality lard.

Make sure to cook lots of bacon, and other high fat foods (a nice batch of fried chicken in peanut oil is great) in your pan for the first several times you use the pan after seasoning.

Avoid highly acidic foods (NO tomato products, no citrus), as they pull our the oils from the pan.

You can also go old-school and use bacon fat, but you need to REALLY strain it (several times) to get out any solids.

Oh, and here’s one of my favorite skillet recipes…

Pan-Seared Filet Mignon with Garlic-Mushroom Cream Sauce

Cast Iron Filet Mignon Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?

Become a patron!

 

Name a Food You Can’t Stand

Name a food you can't stand

This is a tough question for me, as I tend to like everything, and my tastes tend to go far deeper into the pool than most. (Gimme a fried cricket over a potato chip, all day long! 😉 )

Also, I am by nature predisposed to dislike “contempt prior to investigation” and, as I teach the kids, I prefer to categorize foods by “things I haven’t had prepared in a way I like…YET”, as opposed to label things “I don’t like.”

In other words, I may “eat with my eyes first”, but I refuse to pass judgement until my tastebuds have weighed in!

As far as things that most people seem to like, that I haven’t discovered a love for (yet), I guess I’d have to go with any fresh fruit combined with chocolate.

I’ve tried many, many versions, and, while I’ll eat my weight in white chocolate covered pretzels, I just can’t seem to get a taste for berries, bananas, or any other fruit dipped in chocolate (but, by all means, feel free to try to change my mind!)

How about you, what do YOU say no to, when everyone else seems to be scarfing it down?

~Chef Perry
chefperryperkins.com

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 Amazon.com!)

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

 

Help us help kids (and get a great book!)

Home Chef Book Fundraiser

Cover in FrameI’m donating 100% of sales from “The Home Chef’s Guide to Frugal Fine Cooking” AND “The Home Chef: Transforming the American Kitchen” to the MY KITCHEN OUTREACH Program, to help feed the hungry, and teach important life skills to at-risk and special-needs youth.

This guidebook would make a great gift for struggling families, college students, and young couples trying to eat healthy on a limited budget!

Proceeds will only be used to pay for teaching materials, supplies, and ingredients for classes. I’ll post the results here, at MY KITCHEN Outreach Program on Monday, October 16th.

Please place your order, on Amazon, before midnight TONIGHT, to help support the outreach!

Cover in frameThese funds will be earmarked specifically for the new youth classes we’ll be doing for the high school in Stevenson WA, and for our annual turkey roast (10 this year!) for The Father’s Heart Street Ministry. Anything left over will go into the general use fund for MK.

Order your copies of “The Home Chef’s Guide to Frugal Fine Cooking” HERE.

BOTH are availabe on my Amazon author page: www.perryperkinsbooks.com

PLEASE LET YOUR FRIENDS KNOW (by using the “sharing buttons”, below!)

Thank you for helping us help kids!

Chef Perry
chefperryperkins.com

National Taco Day Recipes

The Home Chef's Guide to Frugal Fine Cooking(Excerpt from “The Home Chef’s Guide to Frugal Fine Cooking” Available October 15, 2017. This is the first in a series of guidebooks to delve deeper into specific topics discussed in, “The Home Chef: Transforming the American Kitchen” – available on Amazon.)

It’s #NationalTacoDay, baby!

We actually made these last night (my planning skills being what they are) but I figure that’s close enough…

Here are my favorite recipes for “the real thing”, as well as an awesome “Gringo” taco!

Tacos al Pastor

Tacos Al Pastor

This dish, developed in Central Mexico, is based on shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico.

You’ve never really had Tacos Al Pastor (roast pork and pineapple tacos) until you’ve gotten then hot off the grill from a street hawker in Mexico City, but these are a pretty darn good second, for a quick and delicious dinner.

  • 1 lb pulled pork shoulder
  • 1 cup fresh pineapple chunks, divided
  • 1 tablespoon canola oil
  • 1/2 cup enchilada sauce
  • 8 corn tortillas (6 inches), warmed
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro

Warm the pork in the microwave until warm through, and the juices have liquified.

Coarsely shred the pork (if not already shredded) mixing with the juices.

Crush half of the pineapple with a fork.

In a large nonstick skillet, heat oil over medium-high heat. Add the un-crushed pineapple chunks; sauté in oil 3-4 minutes, until lightly browned, turning occasionally.

Remove the pineapple from the pan.

Add the enchilada sauce and crushed pineapple to same skillet, and bring to a simmer; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid has reduced to a thick glaze on the meat, stirring occasionally.

Serve in warmed tortillas with pineapple chunks, onion and cilantro, and serve with lime wedges.

Now, while you should definitely try the Tacos Al Pastor, sometimes you just want a good old fashioned “American” Taco (the kind we grew up with).

Here’s how Mom did it…

Gringo taco recipe

Best “Gringo” Taco Meat Ever!

This is my favorite “gringo” taco meat recipe…

Now, in all fairness these aren’t “real” Mexican-style tacos (which I love with all of my chubby little heart) but a “next level” upgrade to the weekly suburbanite special that I grew up on. Pretty darn tasty, too!

The big deal about this recipe is that it doesn’t include “taco seasoning” which, in my opinion, just makes everything taste like…well…taco seasoning. If I wanted that, I’d “make a run for the border.”

If I go to the trouble of buying good, fresh meat, I want to taste meat!

I like these best the old-fashioned way: crispy taco shell, sour cream, shredded mexi-cheese, chopped cilantro, diced tomatoes and avocado.

My wife and daughter prefer flour “soft” tacos, and once in a while I get a hankerin’ for some fresh corn tortillas from the local Hispanic market.

Hey, 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!

  • 1 white onion, diced
  • 1 Tbs. olive oil
  • 1/2 cup hot water
  • 1 lb. 80/20 ground beef (none of that “lean” nonsense!)
  • 1 lb. ground pork
  • 1 Tbs. ground cumin
  • 1 Tbs. Chili powder
  • 2 Tsp. seasoned salt (to taste)
  • 2 tsp. ground black pepper

Mise en Place:

Dice onions, heat water, combine all spices.

Gringo taco recipe

Prepare the Dish:

Heat oil in a large skillet over medium heat, and cook onions until just starting to brown, add hot water and simmer until all the water had cooked away (about 10 minutes).

Add the ground beef and ground pork, in chunks, cooking until it begins to brown. Using a spatula, or flat-edge wooden spoon, begin chopping the meat. Add the spices, and continue chopping until the meat is evenly browned and broken in to pieces no larger than 1/2 inch round. Stir, cover skillet, and remove from heat. Allow to rest 5 minutes, stir, and rest another 5 minutes.

Great for soft tacos, crispy tacos, burrito or enchilada filling, nachos, and taco salad!

 

5 More Terrific Taco Tips:

  • Always warm crispy taco shells (or tortilla chips) in a 250F oven for 5-10 minutes. Warming them releases the natural oils, making them crispier and tastier.
  • To jack the flavor up even more, skip the lettuce and cilantro, and buy a bag of “Fiesta” or “Southwestern” salad blend. Mix it up according to directions, and use it as you would plain lettuce in your tacos.
  • If you haven’t tried “Crema” (Mexican sour cream) you should, it’s bolder and more tangy than the regular stuff.
  • Like the taco shells, four or corn tortillas are MUCH better when warmed. Heat them in the dry pan, over medium heat until they just start to brown on the bottom. Flip and repeat. When the tortilla starts to puff up, remove and place inside a  folded towel. If cooking in advance, or in large numbers, wrap 10-12 of the warmed tortillas in foil, and place in a 150F oven to stay warm.
  • Lastly (and this is my favorite) I always mix beef and pork 50/50. Pork has tons of flavor, but is very dry on it’s own. Beef adds a richness, and the necessary fat. Together…amazing! This goes for meatballs, and meatloaf, as well!