Sausage & Veggie Breakfast Casserole (GF)

Top with roasted mushrooms, then remaining cheese.

Cooked up a couple of breakfast casseroles for a friend this week. They turned out great! My Green Chili Egg puff requires flour, and they needed another one that was gluten-free. So I came up with this one.

It takes some steps the night before, but makes for a quick and easy breakfast the next morning.

Sausage & Veggie Breakfast Casserole

  • 1 lb bratwurst sausage (beer, or sweet Italian sausage)
  • 1 ½  cups diced sweet onion
  • 8 oz fresh sliced mushrooms, roasted
  • 2 cloves garlic, minced
  • 2 cups frozen shredded O’Brien hash browns, cooked crisp
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup diced red/yellow bell pepper
  • 1/2lb grape tomatoes, halved.
  • 1/2 cup chopped green onions (from about 6 onions)
  • 12 eggs
  • 1 3/4 cup whole milk
  • 1 bunch fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tsp. sea salt
  • 1 tsp. black pepper

For Mikey: You can swap out the bell peppers for 2 small cans of diced green chilies, well drained. 😉

Prep:

Lightly coat a foil-lined cookie sheet with cooking spray. Spread hash-browns in a single layer, sprinkle with some salt and pepper, and bake until crisp.

Cut all veggies.

Remove sausage from casings.

Toss sliced mushrooms with 1 Tbs. of oil, a little salt and pepper, and spread on another lined cookie-sheet. Roast in oven at 350F, until the mushroom are well browned.

Assemble:

In a large non-stick skillet over medium heat, cook sausage, onions, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes.

Throughout cooking, chop to crumble sausage.  Drain the liquid.

Garden Breakfast Casserole Gluten Free

In a 9×13 pan coated with cooking spray, layer potatoes (no need to thaw), sausage mixture, then 1 cup cheese, green peppers, tomatoes, and green onions.

Garden Breakfast Casserole Gluten Free

In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper.

Whisk thoroughly to combine, then add half of the remaining cheese and whisk again.

Garden Breakfast Casserole Gluten Free

Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)

Cook:

In the morning, top with roasted mushrooms, then remaining cheese. preheat the oven to 375°F.

Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set (no jiggle) and edges are lightly golden brown.

Remove from oven and allow to cool for 15 minutes before cutting and serving.

Great with a dollop of Mexican Crema, and some chopped cilantro or Italian Parsley.

Enjoy!

Chef Perry

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Order The Home Chef Book
       Click on the Cover!

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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Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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My Mama’s Favorite Hot Roast Beef Sandwiches

Hot Roast Beef Sandwich

636114443114791851--1-Kresge-s-Lunch-counter-sheboyganToday would have been my Mama’s 73rd birthday and, like we did every year on her birthday (and every year since she moved to Heaven) we’ll be having her very favorite dinner… a Hot Roast Beef Sandwich.

This was also our traditional meal at the Newberry’s lunch counter in Downtown Portland every Christmas season, when we made our annual trek to the “big city” to see the window displays, ride the Christmas monorail, and get my picture taken with Santa.

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Every bite of the delicious comfort food dinner brings a wave of happy childhood memories.

Mama’s Favorite Hot Roast Beef Sandwiches

2 carrots, cut into large chunks
1/2 bunch of celery, leaves removed
1 sweet onion, peeled, ends trimmed, quartered root to stem
1/2 lb white mushrooms, thinly sliced
3 lbs beef top round roast
4 garlic cloves, halved
2/3 cup olive oil
1/2 cup Montreal Steak Seasoning
1/2 cup red wine
1 stick butter
1/2 cup all-purpose flour
1 Tbs. browning liquid
8 slices white bread, for serving
Creamy Mashed Potatoes

The Roast

Preheat the oven to 350F. Place the carrots, celery, mushrooms, and onion in the bottom of a roasting pan, and add wine and just enough water to just cover the vegetables.

Poke 8 holes in the sides and top of your roast and inster the the garlic pieces. Rub the whole roast with oil and sprinnkle generously on all sides with steak seasoning.

tritip6Over medium-high heat, heat a dry skilliet for 5-8 minutes and sear all sides of the roast until well browned.

Place the roast on top of the veggies (do not wash the skillet – we’ll use it again), cover the pan with foil, and roast until the meat reaches 130F (about 2 hours). Move the roast to a cutting board and let it rest for 30 minutes. Then move to the fridge to chill for 2 hours.

IMG_4515The Gravy

Strain the roasting-pan juices; discard the vegetables (do not wipe out the pan!) Melt the butter in the same skillet over medium-high heat. Whisk in the flour to make a roux, and whisk until the roux is a golden brown, and smells nutty. Slowly whisk the roasting pan juices and the browning liquid, and simmer until thickened, whisking constantly.

Slice the roast beef as thin as possible, and add the slices to the hot gravy. Set a slice of bread on each plate, and heap with beef gravy mixture.

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Top the beef with another slice and bread, add potatoes to the plate, and ladle the remaining gravy on top.

Happy birthday, Mama!

~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.

Welcome!

Chef Perry P. Perkins

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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
chefperryperkins.com


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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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

amazon

 

 

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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!

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