Ultimate Mother’s Day Meals Guide

BookCoverPreview.do
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

amazon

Advertisements

Pre-Order the Home Chef BBQ & Grilling Guidebooks, and save!

Both Books

Okay, it’s time to start taking your pre-orders for the upcoming Home Chef Guidebooks, “Barbeque” & “Grilling.

Get a head-start on BBQ season, and get both books, with FREE shipping (pre-orders only) for just $30!

Both books will ship together on Tuesday, April 3rd* (5 days before “GRILLING” even releases on Amazon!)

I will be handling all pre-orders PERSONALLY this time, and all pre-orders will ship on the 3rd! 😉

Order You Copies HERE!

Copy of FullSizeRenderBARBEQUE: A Home Chef’s Guide

Barbeque is not just a method of cooking food– it’s an experience. It’s a culture, a link to our past, a tribute to the resourcefulness of our forbearers, and a reminder of times both great and terrible.

It’s about the age-old mainstays of good food, good friends, and good times. It’s rugged but romantic.

It’s charcoal and chatter.

Here are my most popular dishes, tips, and techniques from nearly four-decades of cooking in, over, and with fire and smoke.

If you’re looking for great recipes and insights for taking your culinary skills to the next level, you’ve come to the right place. From bacon weaves, to melt-in-you-mouth brisket, to whole roast pigs…if you can cook it, low and slow, in sweet, sweet smoke…

I’ll show you how.

Welcome to the fire, Home Chefs!

7GRILLING: A Home Chef’s Guide

Grilling. It’s the most primitive of all the cooking methods. Picture our ancient ancestors spearing chunks of raw meat on sticks and gathering around a communal fire to cook their meal.

What would summer be without the sights, and sounds, and smells of meat searing to perfection over glowing coals? The laughter of friends and family, and the sharing of a delicious, flame-kissed meal?

“Grilling: A Home Chef’s Guide” includes dozens of Chef-tested, fully-illustrated recipes, tricks, techniques, and resources for grilling just about anything you can cook over fire!

I guarantee that you will see an instant, and significant improvement in your outdoor cooking! No more wiener flambé, carbonized chicken, or particle-board steaks.

Clear your calendar, strap on your apron, you’re about to become the grilling-god of your family!

~Chef Perry

Order You Copies HERE!


About the “Home Chef” Series

FullSizeRender - CopyThere are plenty of cookbooks out there, but a Home Chef’s Guide wants more than just the instructions on how to make single dish a single way.

It means continuing you kitchen education, learning the professional-level tips, tricks, and techniques the pro’s use to become a better cook…to understand cooking, healthy real-food cooking, it means advancing your culinary skills until recipes are no longer really necessary.

It means becoming a Home Chef.

Additional Home Chef titles are available on Amazon at: http://www.perryperkinsbooks.com, including:

  • The Home Chef: Transforming the American Kitchen
  • Frugal Fine Cooking: A Home Chef’s Guide
  • BACON! A Home Chef’s Guide
Prelaunch
See all of the Home Chef Titles on Amazon at: www.perryperkinsbooks.com

 

Sanbeiji (Taipei 3-Cup Chicken)

Taipei

Here’s one of my favorites from my upcoming book, “Grilling: A Home Chef’s Guide”.

Sanbeiji (Taipei 3-Cup Chicken)

Sanbeiji (literally “3-Cup Chicken”) derives it’s name from the 3 sauce ingredients: Soy Sauce, Sesame oil, and Sugar. Originating from the Jiangxi province of China, this is a hugely popular dish in Taiwan.

  •     1 cup Sesame oil                                      1 cup soy sauce
  •     1 cup white sugar                                    4 cloves fresh garlic
  •     8 bone-in chicken thighs                         2 inches fresh ginger

*For shorter cooking time, you can substitute boneless-skinless thighs, but only marinate fro 4 hours, max.

In a mortar and pestle (or food processor) reduce the garlic and ginger to a past.

Mix all ingredients together, adding chicken last. Marinate overnight (or at least six hours) turning one of twice. Pat dry, and brush both sides lightly with oil.

Split Zone Indirect Grilling
Split Zone Indirect Grilling

Spread prepared coals for Split Zone Indirect Grilling

Indirect-Cooking-5050-Split-Method

Set the chicken in the cool zone, cover (or close the lid), and cook for 20-30 minutes to an internal temperature of 160F.

One the thighs are at temp,  move them to the hot zone, and grill until well marked on both sides (3-5 minutes per side.)

TaiPei Chicken Thighs

Allow to rest 10 minutes, the slice and serve with Perfect Thai Rice, and a steamed veggie!

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

Let me know if you would like to recieve a one-time notification, when “Grilling: A Home Chef’s Guide” is available on Amazon.com!

You’ve chosen the cover! (plus a recipe from the upcoming book…)

 

Okay, votes have been tallied!

First there were 12, then there were three, and then…after 3 rounds of tie-votes (Gahh!) we have a winner!

Now to send it to my graphic artist (she’ll make the sub-title bigger, by the way.)

Final1

Looking at about 30 days to release date!

Here’s a little preview recipe…

Carolina Gold

Carolina Gold Baby Back Ribs

Now, mustard barbecue sauces are completely different than your regular red sauces, obviously, but not just due to the mustard. They’re also much, much tangier, especially the Carolina ones, than the average joe sauces, too.

  • 1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
  • 1/2 Cup Dry Rub
  • South Carolina Gold Sauce (see below)

Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat with a little over half of the dry rub, coating well.

Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs.

Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.

Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat smoker.

Pop into preheated 300º F smoker for 2½ hours.

Remove ribs from foil, coat well with 1/2 of the sauce. Increase smoker temp to 350º F.

When smoker reaches 350,  return the ribs, uncovered, and smoke for 5 minutes, bone up.. Flip the ribs over, and baste with rest of sauce. Smoke for 5 minutes longer.

Remove from smoker and let rest at least 10 minutes.

Slice into serving-sized pieces and serve hot with any extra sauce if desired.

South Carolina Gold Sauce

  • ½ Gal. yellow mustard ½ Gal. cider vinegar
  • 1 C light brown sugar 2 Tbsp. sea salt
  • ¼ C Worcestershire 2 Tbsp. black pepper
  • ¼ C hot sauce (to taste)

For each of these recipes, combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.

Chill for at least 24 hours (72 is better) before using.

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

 

Guy’s Guide to Valentine’s Day Cooking

Valentines Guide for Guys
Click the cover for your guide!

Ladies…

Don’t find chili-mac particularly romantic?

Buffalo Wings don’t get your motor revvin’?

Chicken on a beer can doesn’t light your fire?

Print my free “Home Chef’s Guide to Valentine’s Day (for Guys!)” and leave it in his man-cave!

  • 17 Delicious Dessert, Dinner and Brunch recipes, with full color step-by-step photos, designed for all skill levels.
  • Key points on what really makes a meal “romantic”…besides the food!
  • Cooking Terms Glossary (just in case…)
  • PLUS…your Iron Chef can contact ME, personally, if they have any questions!

Act Fastthe  “Home Chef’s Guide to Valentine’s Day (for Guys!)” is only available for a couple of weeks each year.

Here’s just ONE of the delicious recipes from the free guide (as seen on AM Northwest this morning): Nutella Mug Brownies! Here’s the video from this morning’s segment on AM Northwest!

4
Click Image for Video

 

Nutella Mug BrowniesOne-Minute Nutella Mug Brownies

  • ¼ cup + 1 tablespoon Nutella
  • 1 Tbsp milk chocolate chips
  • 1 large egg, gently whisked
  • 2 Tbs all purpose flour, rounded
  • 2 Tbs homemade whipped cream (see guide)

Adapted from the recipe by Gemma Stafford

In a large microwavable mug add the Nutella and egg and whisk together.

Add flour and mix until you have a smooth batter. Then mix in the chocolate chips.

Microwave for roughly 45 seconds – 1 minute. (Microwave timing might vary). Keep a close eye on your mug while in the microwave so it doesn’t overflow or overcook.

Check your brownie at 40 seconds, if it feels firm to the touch it is done, proceed in 10 second increments if it is not done. When the brownie is set and firm on top it is done. Let the brownie cool and minutes before serving

Serve with some homemade whipped cream, or vanilla bean ice-cream, while it’s still warm. (Gemma cooked for 1 minute in her recipe)

Be sure to subscribe to my blog and eNewsletter, and get weekly updates with my latest recipes, Home Chef tips, and MY KITCHEN Outreach updates.

Sign up right HERE!

Note to the guys: The management at SimplySmartDinnerPlans (that’s me) takes NO responsibility for this post being forwarded to you, left on your pillow, or stapled to your chest…especially if it came from your wife or girlfriend!

Looking for more amazing, and simple recipe and how-to videos? Subscribe to my YouTube channel and see them all!

Chef Perry's YouTube Channel 

Now, go cook real food!

~Chef Perry
chefperryperkins.com

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

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!

HAPPY NEW YEAR!

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)

Cupboards

  • 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
chefperryperkins.com

Home Chef Cookbooks

Chef Perry’s Best Recipes of 2017

Best Recipes of 2017

 

As 2017 slips into the history books, it’s time for the annual “Best Of” post!

Here are the 10 recipes and technique posts that YOU, dear readers, visited and revisited the most.

From re-heating your favorite burger, to Julia’s most famous dish, to the best fried chicken…ever.

They’re all here!

(Click on each title, for the full recipe…)

Enjoy,

~Chef Perry

  1. If you haven’t subscribed to my updates, let’s start the new year off right, and sign up now! 😉

Miracle Microwave Chicken Recipe

12 Minute Miracle Chicken

I love doing this recipe in my cooking classes, just for the look on my students faces when I tell them we’re going to make “microwave chicken.” But really, we’re making poached chicken, we’re just using the microwave as the heat source. This is a great technique to shave some time off dinner prep, by multitasking while the chicken cooks.

Boeuf Bourguignon Recipe

Boeuf Bourguignon for Julia’s Birthday

This was the very first “dish that Julia made on “The French Chef” and that was deliberate. Her goal in choosing this dish (as mine is in The Home Chef) was to demystify what was, and still is, considered one of the most delicious meals you can make, and thereby demystify cooking in general.

Pasta Carbonara on AM Northwest

Pasta alla Carbonara on AM Northwest

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 on AM Northwest!

Green Chile Egg Puff Recipe

Mother’s Day Green Chili Egg Puff

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!

Dragon Claws Appetizer Recipe

“Dragon Claws” BBQ Appetizer

This one was no surprise, as it’s been in the top ten list every year since it posted after my Kenmore Grills demo at RibFest!

Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!

Redneck Ratatouille Recipe

Converting Crock-Pot Recipes for the Oven

Great news…you can, absolutely, cook your crock-pot recipes in the oven, using a dutch oven, cassoulet pan, or even a cast-iron skillet and some foil.

As you know, we often include crock-pot and slow-roast recipes in our weekly meal plans, so we have a LOT of practice doing conversions!

How to reheat an IN-N-OUT (or any) Burger

In the sincere hope that nothing as glorious as a Double-Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…how to reheat an In-N-Out (or any) burger to (almost) as good as new!

he Best Southern Fried Chicken Recipe

Dad Perkins’ Southern Fried Chicken

This is a taste of my childhood, as it was a taste of my father’s childhood.

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…)

Easiest Chicken Stock Recipe

Easiest Chicken Stock Recipe Ever

I’m going to say, right up front, that there’s no replacement for a deep, rich stock that’s simmered for hours, pulling every bit from flavor out of the meat and veggies, and into the liquid.

However, there are easier ways to do it, and this is my favorite…using the crock pot!

The Home Chef: Transforming the American Kitchen

The Home Chef BookPart 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.