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.

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Dad Perkins’ Southern Fried Chicken
Serves: 10

Brine:

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.

Chicken:

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.

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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!

Enjoy!

~Chef Perry
chefperryperkins.com

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!

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C’mon Amazon.com: Help a parent out!

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So, this post is a little off-topic, but I’ll try to make it as relevant as I can.

Just got an iPad mini for my daughter and, after loading the Amazon Video app, discovered there is no way to organize purchased movies by category (mine vs. hers) or even by descriptive folders.

This is crazy!

I have a LOT of movies, many of them are PG-13 or R Rated, and I don’t want her scrolling through those, just to find the ones I buy for her! (and I buy her a LOT of movies, because she has me wrapped around her little finger…)

Since foodie-friendly movies often have scenes that “sizzle” (and I don’t mean on the grill), as well as include the native language of the kitchen, this is unacceptable to me.

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The last thing I want my daughter shouting in the middle of the grocery store is, “IT WAS f****** MOLTEN!” 😉

Nor do I want her mother to beat me to death with a bag of frozen peas.

(see…relevant!)

I read a thread on the Amazon Forum, which started on Aug 23, 2015, titled, “organizing video library” where dozens of paying customers have asked for this feature, and yet after almost 2 years there has not been a single response from Amazon!

C’mon guys!

This irked me…and I don’t like to be irked. Being a chef, you can probably guess that I don’t do “irked” well.

Now, I love Amazon, and it’s my #1 movie and TV show source of choice (I’m a long-time Prime member), but I know how business works. Profit = priority, lol, so in that light, I sent a message to the Bezoites, letting them know that I am (much to my disappointment) boycotting movie and television purchases from Amazon until this issue has been addressed, nor will I re-up my Prime Membership.

Drastic times call for drastic measure, and all that.

The point of all this personal angst, here on my ChefPerry page, is that I will be posting the link to this message on various related boards in hopes that other will send Amazon the same message (below) from their own accounts, and share it with others.

That’s right…I’m starting a “movement”…protests and rioting coming soon!

I feel so Micheal Moore! (but I’m hoping the nausea will pass before dinnertime…)

Anyhoo…here’s the text of my message to Amazon.com, along with screen shots to help folks post it.

TEXT:

(Note: this text has been edited to fit the word-count limits in Amazon’s message feature. If you add anything, it might not fit. Definitely feel free to personalize it, tho!)

Amazon.com: Help a parent out!

Hey guys,

Just got an iPad for my daughter and, after loading the Amazon Video app, discovered there is no way to organize purchased movies by category (Mine vs. hers) or by folder. This is crazy! I have a LOT of movies, many of them are PG-13 or R Rated, and I don’t want her scrolling through those, just to find the ones I buy for her.

I read a thread on the Amazon Forum, which started on Aug 23, 2015, titled, “organizing video library” where dozens of paying customers have asked for this, and yet after almost 2 years there has not been a single response from Amazon!

C’mon guys!

I love Amazon, and you’re my #1 movie and TV show of source (I’m a long-time Prime member), but I know how business works. Profit = priority, lol, so in that light, I am (much to my disappointment) boycotting all movie and television purchases from Amazon until this issue has been addressed, nor will I re-up my Prime Membership.

Please don’t make me do that! 😉

Your fan,

-Perry

HOW TO SEND THIS MESSAGE

1.

Amazon2
Open your Amazon account page, scroll down to the bottom, and click on “Contact Us”
Amazon3
Choose “Digital Services”, then select “Amazon Video”, “How-to Questions”, and paste in the title of the message.
Amazon4
Copy and Paste the message I posted above (or your own!), and click “Send E-Mail”
Amazon5
If your feedback went through, you’ll see this message!

C’mon America…

Let’s make Amazon Video great again!

(Don’t make me make a whiny movie…)

~Chef Perry

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!

Chef Perry Patreon Page

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
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

Cook
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

Finish
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.

Enjoy!

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.

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Q&A: Tips for Crispy Tofu

How to get tofu crispy

Facebook friend, Susan, asks: How do you make tofu nice and crisp?

Now, some of my readers might be surprised that I LOVE tofu, but I do…I just like it WITH meat, not INSTEAD of it. 😉

Most restaurants deep-fry crispy tofu, which, while delicious, negates the healthy aspect of the dish, plus is tricky to do at home without it coming out soggy and greasy.

The problem is, tofu has a LOT of water in it, and you have to get a LOT of that water out, before it will crisp up, instead of just sitting in the pan, poaching in it’s own liquid.

Sure, you can press it, but it takes a LONG time to do it right, and if you try to do it faster, chances are good you’re going to end up with a bowl of tofu mush.

Personally, I like (and use) Mark Bittman’s tofu hack:

Freeze and then thaw your block of tofu.

This allows the water pocket inside to expand, and the drain, which makes more room to soak up flavors.

Simmering Tofu

Simmer the block in salted water for 5-10 minutes.

This plumps and firms up the tofu, helping with the sometimes mushy consistency.

Cube and sauté in just a little oil

I use Grapeseed, which has a high smoke point, and is flavorless. Peanut oil is probably the most traditional, barring any allergies.

When crisp, lower heat and add flavoring.

I like ginger, garlic, and fish sauce. Spicy Thai peanut sauce is great too.

My favorite way to eat is is with some grilled chicken, and Amy Roloff’s Fried Rice recipe. I usually top with some chopped scallions and fresh-toasted sesame seeds.

Amy Roloff's Fried Rice

Mother’s Day Chili Egg Puff

Green Chile Egg Puff

Here’s one of my all-time favorite egg-wonderful breakfasts…granted, it has to be started the night before, but the ‘fridge really does most of the work…

My mother-in-law, Dixie, served this on Christmas morning, after the presents were opened. She was kind enough to share the original recipe (jotted down before I was born), and gave me the okay to share it.

Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!

Light, fluffy, savory, ethereal…like eating an egg-flavored angel!

I’ll be preparing this dish this morning, on AM Northwest (9am PST, KATU2), if you want to see it made live!

Home Chef AM Northwest

UPDATE: You can watch the clip from this morning’s show, here, on the AMNW page!

Here it is…

Nana’s Chile Egg Puff
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint small-curd cottage cheese
1 lb Italian 5-Blend cheese, grated
1/2 cup butter, melted
6 oz can diced green chilies
 
12-24 hours in advance:
 
Beat eggs until a very light lemon color, add flour, baking powder, salt, fold in cottage cheese, cheese, & butter. Stir in chilies.
 

(By the way, if you’re enjoying this article, you may want to subscribe to my free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

 
Pour mixture into a well- buttered 9×13 dish. Cover and refrigerate over night.
 
Preheat oven to 350′ and bake 45 minutes covered. Uncover and bake an additional 15 minutes or until center firms.
 
Note: the center of the dish will remain very “liquidly” until the contents reach a specific heat, and then will firm up very quickly.
 
Serves 12
 
PS- If you like a little spice in your life, Tillamook’s Hot Hananero Jack cheese launches this already-awesome dish right into the freakin’ stratosphere!
 

The Home Chef: Transforming the American KitchenFor many more delicious dishes to make Mom and family, which out “The Home Chef: Transforming the American Kitchen!”

Available in the Chef Perry Bookstore and on my page at Amazon.com!

Pasta alla Carbonara on AM Northwest

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As the saying goes, “a great time was had by all.”

Well, I can’t speak for all, but I can tell you, this guy had a blast cooking Pasta alla Carbonara (recipe below) on AM Northwest yesterday morning!

There were some oddities for this television newbie…(a prop sink with no water, and a kitchen counter on wheels took a little getting used to), but getting to work with the supremely talented and funny Helen Raptis at KATU, was awesome. 

(Thank you, Helen, for the second bite…that meant a lot!)

I can’t think of a better way to have launched “The Home Chef: Transforming the American Kitchen”, and the guidebooks, classes, and podcasts to follow.

Here’s the clip, if you didn’t get a chance to watch:

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Click here to watch

Thank you, again, to Helen, Janice, and every at K2 for this amazing opportunity, I can’t wait to come back!

~Chef Perry

Chef Perry’s Pasta alla Carbonara

(serves 4)
1 pound dry pasta (I used campanelle)
2 tablespoons extra-virgin olive oil
8 ounces guanciale (pork jowl bacon), cubed small
1 large shallot clove, finely chopped
2 Tbs sweet cream butter
4 large egg yolks
Roasted mushrooms (optional)
1 cup grape tomatoes, halved (optional)
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh Italian (flat-leaf) parsley, chopped

campanelle pasta
“Campanelle” means Little Bells in Italian.

Note: make the sauce while the pasta’s cooking so the pasta will be hot and ready when the sauce is done; the pasta needs to be hot when adding the egg yolks, so that the heat of the pasta cooks them.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (“al dente.”)  Drain the pasta well, keeping a 1/2 cup of cooking water, in case you need to it in the sauce.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the guanciale and saute for about 3 minutes, until the meat is crisp and the fat is rendered, drain off all but about 2Tbs of the fat. Toss the shallots into the fat and saute for less than a minute to soften, add the roasted mushrooms and butter.

Home Chef Pasta alla Carbonara
Add the hot, drained campanelle to the pan and toss for 2 minutes to coat the pasta in the fats. Beat the egg yolks and Parmesan together, stirring well to prevent lumps.

Carbonara with egg yolks

Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but not scramble.

Adding pasta to sauce

Thin out the sauce a little with the reserved pasta water, until it reaches desired consistency. Season the carbonara with a large pinch of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

Serve with small bowls of extra cheese.

Chef Perrys Pasta alla Carbonara
“The Italian’s were eating with forks, when the French were still eating each other!”

~ Mario Batali

“The Home Chef: Transforming the American Kitchen” now Available on Amazon.com

The Home Chef

Transforming the American Kitchen

By Chef Perry P. Perkins

Now Available on Amazon

The Home Chef: Transforming the American KitchenPraise for THE HOME CHEF:

This cookbook is about much more than just cooking.  Chock full of how-tos, meal planning tips, and tasty recipes, its purpose is to teach our current and future generations to appreciate and enjoy the benefits and importance of cooking for themselves and their families, and how eating healthy can effect the length, quality, and impact of their lives. And that, changes destinies. ~ Amy J. Roloff, Little People BIG World

* * * *

This is the book I have been waiting for! I am thrilled and love the countless incredible recipes featured.  Perkins writes with a calm and reassuring manner. He is precise in his description of cooking time, internal temperatures, thermometer readings, and detailed profession-level techniques to achieve the best results.

Just A Pinch Recipe Club

* * * *

Perkins is a chef with both skill and passion. I am sure whoever reads and tries the recipes and tips in “The Home Chef” will embark on an amazing culinary adventure, just as I have.

~ Round Table Reviews

* * * *

Today the average American spends just 27 minutes on food prep each day (and another four or five cleaning up); that’s less than half the time that we spent in the kitchen when Julia Child first appeared on our TV screens.

It’s also less than half the time it takes to sit through an episode of “Chopped” or “Cutthroat Kitchen.” As Americans, we’re are spending considerably more time watching cooking than we are cooking ourselves — an “old fashioned” activity that today’s hustle and bustle world will tell you they no longer have the time for.

We are standing at the edge of a cliff.

Our health, our finances, even the very fabric of our families are poised to plunge over the brink. At our backs is the home kitchen, the family…time.

Before us nothing less than total destruction.

We have an obligation, a moral imperative if you will, to regain control of our children’s health, our planet’s sustainability, even our nation’s greatness.

And I believe it starts in the kitchen.

* * * *

Part syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.

Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.

This collection of dozens of “real food” recipes, hundreds of professional cooking tips and free educational video links, includes topic to take the home cook (or the never-have-cook) to a professional level of food preparation with topics like: The Adventurous Chef, Real Food, The Problem with Farm to Table, Using Organic Ingredients, The Secret to Kitchen Success, The Home Chef’s Pantry, Stocking Your Kitchen Toolbox. Knife Handling & Care, Tips & Tricks from the Restaurant Kitchen, What is a Chef, Corporate Food, GMO Labeling, Grocery Shopping Tips, How to Shop for Fresh Vegetables, The Flavor Profiles, The Truth about “Super-Foods”, Veganism, Food Safety, Mise en Place, Kitchen Organization, Spices, Gourmet Cooking, How to Read (and Write) a Recipe, Common Cooking Methods, Broths & Gravies, The Mother Sauces, How to Cook Vegetables, “Food Porn”, Layering Flavors, Grilling & BBQ, Paying it Forward, and more.

Resources include: a Printable Fridge & Pantry List, Vegetable Cooking Charts, Meat Marinating Charts, Weights & Measurements, Wine Pairing Tips, Glossary of Cooking Terms, Favorite YouTube Cooking Channels, Pay-to-Play Online Resources, and links to hundreds of Chef Perry’s own Recipes.

Peppered with true stories and humorous anecdotes, “hands on” homework assignments, and inspirational quotes from the best chefs in the world, The Home Chef gives the reader everything they need to begin or advance their home cooking to the next level.

# # # # #

ABOUT THE AUTHOR:

Perry P. Perkins is an award-winning third generation professional chef, culinary instructor, cookbook author, a professional food blogger, and member of the International Food Blogger’s Conference Advisory Board. Chef Perry has appeared on “Little People, BIG World” with Amy Roloff, “RibFest Chicago” with Ty Pennington, and writes regularly for Kenmore Grills, La Caja China, and Latin Touch.

He operates SimplySmartDinnerPlans.com, which is a free weekly recipe and meal-planning service that’s designed to help consumers maximize their grocery dollars by preparing budget-friendly healthy meals, while reducing food waste.

Perkins also runs the non-profit My Kitchen Outreach Program, which teaches the basics of nutrition and money-saving shopping, as well as no-cost hands on cooking classes for at-risk and special needs kids.

Now Available on Amazon

 

___________________________________

THE HOME CHEF” TRANSFORMING THE AMERICAN KITCHEN

By Perry P. Perkins

Elk Mountain Books * April 1, 2017 * 410 pages

Price: $19.95 paperback * ISBN: 1533350337