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The Chef From Hell Recipe BlogThe Chef From Hell Recipe BlogAmerican Regional food recipes and cooking tips Articles
Idaho Potato Doughnuts
2007-09-24 11:37:00 This particular dish makes a neat offbeat side dish that will leave your friends and neighbors talking for weeks on end. "Say, did you hear about those potato doughnuts?" Once in awhile, I'll tweak this recipe a little bit by adding a small jalapeno pepper (diced fine) and a small amount of grated sharp cheddar cheese. More About: Potato , Idaho , To Do
A Guide To Hot Chile Peppers
2007-09-23 12:27:00 In 1912, Wilbur Scoville, a Detroit pharmacologist, developed a system for measuring the various levels of capsaicinCapsaicin, a powerful alkaloid, is the unique ingredient that makes chile peppers hotThe Scoville Heat Scale starts at 0, for the average green bell pepper that most of us buy in our local supermarkets.The highest heat rating for a chile pepper is given to the Red Savina Habanero Pepper, which clocks in at 350,000 - 577,000 heat unitsMany brands of bottled hot sauce use their Scoville rating as a means of advertising the piquancy of their productsIn recent years, biochemists have developed another form of heat measurement called high pressure liquid chromatography Here's some good Safety Tips on handling hot chile peppers: &nb sp; More About: Chile , Guide , Peppers , Guid
Kentucky Burgoo
2007-09-22 15:03:00 Burgoo is a seasoned stew made with a variety of meats and vegetables. The origin of the term "burgoo" can be traced back to the 17th century. At that time, a main staple of a sailor's diet was a porridge made with bulgur wheat. It is believed that this dish was combined with a French style stew called "ragout" to produce a dish known as "burgout". By the time of the Civil War in America, cooks had begun to create mutton based stews that went by the name "burgoo". The principal region where burgoo was developed was Kentucky . Today, Kentucky proudly lays claim to this American regional dish. Much like Louisiana gumbo, there is no standardized recipe for burgoo. Over the years, many cooks have tweaked this recipe to suit their own culinary preferences and you can too!
Food Blog Chatterbox
2007-09-22 12:38:00 Each week, we scan the cyber soup to find the top food related blog posts!Sept. 13thThe U.S. Food Food Policy blog had a post that was both laughable and thought provoking at the same time which describes how the Federal government Pork Board had a hand in developing -gasp!- McDonald's infamous McRib Sandwich! Hoo Hah! More About: Blog , Chatter
Food Blog Chatterbox 9/22/07
2007-09-22 12:38:00 Each week, we scan the cyber soup to find the top food related blog posts!Sept. 13thThe U.S. Food Food Policy blog had a post that was both laughable and thought provoking at the same time which describes how the Federal government Pork Board had a hand in developing -gasp!- McDonald's infamous McRib Sandwich! Hoo Hah! More About: Blog , Chatter
East Virginia Muddle
2007-09-21 13:02:00 While researching various American Regional dishes over the years, I've noticed not only their unique flavors and cooking techniques, but their similarities as well. Today's recipe, a fish stew from Virginia called Muddle, is a good example of this. In South Carolina, the favorite stew (or soup) is Brunswick Stew, in Louisiana there's Gumbo, in Ketucky they favor their Burgoo; as the culinary diversity of these dishes celebrates these various regions, their similarities reveal that they also belong to the single entity known as American Regional cuisine. More About: East
East Virginia Muddle
2007-09-21 13:02:00 While researching various American Regional dishes over the years, I've noticed not only their unique flavors and cooking techniques, but their similarities as well. Today's recipe, a fish stew from Virginia called Muddle, is a good example of this. In South Carolina, the favorite stew (or soup) is Brunswick Stew, in Louisiana there's Gumbo, in Ketucky they favor their Burgoo; as the culinary diversity of these dishes celebrates these various regions, their similarities reveal that they also belong to the single entity known as American Regional cuisine. Ingredients:3 TBS Peanut Oil2 large Spanish Onions, chopped medium coarse2 stalks Celery, diced2 large Carrots, peeled & diced1 clove fresh Garlic, diced1 can Crushed Tomatoes (28 oz)3 large Red Potatoes, peeled & diced8 cups Homestyle Shrimp StockNote: For my stock recipe, go to Homestyle Shrimp Stock1 lb fresh Fish Fillet, cut into 2 inch piecesNote: I recommend using Flounder or Co... More About: East
Kentucky Burgoo
2007-09-20 15:03:00 Burgoo is a seasoned stew made with a variety of meats and vegetables. The origin of the term "burgoo" can be traced back to the 17th century. At that time, a main staple of a sailor's diet was a porridge made with bulgur wheat. It is believed that this dish was combined with a French style stew called "ragout" to produce a dish known as "burgout". By the time of the Civil War in America, cooks had begun to create mutton based stews that went by the name "burgoo". The principal region where burgoo was developed was Kentucky . Today, Kentucky proudly lays claim to this American regional dish. Much like Louisiana gumbo, there is no standardized recipe for burgoo. Over the years, many cooks have tweaked this recipe to suit their own culinary preferences and you can too!
How to make your own Ricotta Cheese
2007-09-19 12:22:00 This is a good example of not knowing what you're capable of in the kitchen until you give it a try. Go ahead, you might suprise yourself! Once you're comfortable with the basic recipe for making your own ricotta cheese from scratch, you may want to experiment by adding some roasted garlic or a spice like cayenne pepper. The sky's the limit! Ingredients:1 gallon Whole Milk1 quart Buttermilk1 tsp Kosher Salt1/4 tsp ground Nutmeg1/2 tsp cracked Black Pepper1/4 cup fresh Basil; stems removed, rinsed & diced fineMake sure you have some cheesecloth on hand for this procedure.Cooking Procedure: Combine all ingredients in a large pot over low heat until the temperature reaches 180 degrees; use a food thermometer to make sure you achieve the proper temperatureOnce the temperature is at 180 degrees, remove the pot from the heatSet it aside to allow curds to form; about 25 to 30 minutesPlace a large colander in the sinkLine the inside of the colander ... More About: Cheese , Ricotta , Rico
Collard Greens
2007-09-18 13:12:00 This is one of my favorite comfort food dishes to prepare. It's simple, delicious and provides (dare I say it?) peace of mind. More About: Greens , Collar , Coll , Lard
Sloppy Joe Sandwich
2007-09-17 17:15:00 A Sloppy Joe is a sandwich usually composed of seasoned ground meat that is mixed with tomato sauce and served between two sides of a round roll. There are differing accounts of how this wonderful sandwich came into existence.Some folks claim that the Sloppy Joe sandwich was first created in a cafe in Sioux City, Iowa in 1930 by a cook named Joe. At that time it was called a "loose meat sandwich". Other accounts suggest that the Sloppy Joe sandwich was created in Cuba and that it was named after "Sloppy Joe's Bar" in Havana. The earliest versions of this sandwich consisted of spiced ground meat and nothing more. Later on, cooks began to add other ingredients such as tomato paste. Today, in northeastern Pennsylvania, this sandwich is known as a "wimpie" and in parts of southwestern Illinois it's referred to as a "yip yip" sandwich. In New Jersey, a Sloppy Joe sandwich is unlike all oth... More About: Sandwich
World Food News 9/16/07
2007-09-17 11:47:00 Each week we chronicle the food news from around the world through the day-to-day adventures of America's favorite consumers, Frank & Marge Hogg! Frank rushed into the house carrying a case of fresh corn. "Hey Marge! This whole case of corn on the cobs was on sale at the Chi-Chi Cha-Cha Gourmet Food Mart for only 2 cents!" Marge picked up one of the ears of corn and eyed it suspiciously for a few minutes. "Frank, what's wrong with this corn?"From the wired blog network: ""Have You Eaten Your Genetically Modified Food Today? Monsanto, the real and symbolic leader in genetically modified crops, is a company that environmental groups love to hate. “Monsanto +antichrist” Google search turns up 53,000 hits. The virtual hate carries over into the real world, too. Last month, Monsanto claimed that activists damaged 65% of its test fields in 2006. But Americans don’t eat GE specialty crops, which in... More About: News , World
Vermont Cheese Soup
2007-09-16 15:17:00 One thing I enjoy about living here in Long Island is that there is usually a nice change of season that signals the end of summer. The air begins to get cool and crisp in the afternoon and as the evening begins to settle in, you can smell woodsmoke in the air from folks using their fireplaces. Summer's over and it's time a cook's thoughts turn to soup. Usually, at the first snap of cold weather, I'll make a batch of Vermont Cheese soup. Soft and comforting, it's like a warm blanket on a crisp fall day. More About: Soup , Mont
Food Blog Chatterbox 9/15/07
2007-09-15 06:18:00 Each week, we scan the cyber soup to find the top food related blog posts! Sept. 3rdFrom the Salt Lake Tribune posted a interesting article on using a laptop computer in the kitchen which foreshadows (probably) the way folks will cook and share recipes in the not-so-distant future--say, how does virtual food taste anyhow? More About: Food , Blog , Chatter
A Guide To Sausages
2007-09-14 11:28:00 For those of you who have been locked up in a Tibetan monastery for the last 100 years, listen up: A sausage consists of seasoned ground meat that is stuffed into a long casing. Sausage makers twist the casing at different lengths to form sausage links. The most common meat used in sausage production is pork. Turkey, lamb, chicken, beef, and veal are among the other varieties of stuffing used in sausage production. There are some markets that sell sausage made with seafood but this is usually a rare occurence. Some butchers will sell their sausages freshly made while others prefer to sell dry cured and cooked varieties of sausage. Whew! More About: Guide , Sausages , Guid , Ausa , Ages
How I Learned To Stop Worrying & Love Grits!
2007-09-13 12:57:00 "Grits?!" Ah, many's the time I've heard someone cry for help in one of my restaurants upon learning that their entree was to be served with a side of grits! Grits, that histoic staple of deep South cooking, is often regarded as a second rate cousin of "cream of wheat" up here in the northern part of the ol' USA. The reason for this lies in the fact that most folks have indeed eaten grits at one time or another but the problem seems to be that they've had bad grits; bowls of flavorless white mush. As a chef, I've tried over the years with middling success to get these dang "yankees" to try some grits but it has been an tough battle. In recent years, as America's taste in food seems to have broadened a bit, so has the collective attitude towards grits in general. Maybe it's time for a grits revival! For any of you poor souls out there who have never tried grits, make this reci... More About: Love , Stop , Learned
Kentucky Beer Cheese
2007-09-12 12:32:00 Here's a cheese spread I used to put out on the bar at my restaurants. It has a real zip to it! It makes a great nosh at a cocktail party or a late night snack. I first tasted this type of cheese spread back in my college days; whenever we drove across the Ohio River into Kentucky , I'd encounter some of this zippy cheese spread in some of the bars we'd visit. Some cheese spreads call for chopped pimento, but I prefer the roasted garlic flavor. Try this recipe out and start experimenting with your own flavors!Read More... More About: Beer , Cheese
World Food News 9/12/07
2007-09-12 12:24:00 Howdy Folks! Each week we chronicle the food news of the world through the day-to-day activities of America's favorite consumers, Frank and Marge Hogg!Sept. 2As Frank went over the monthly bills at the kitchen table, he would let out a yelp every once in awhile. "Holy Moses Marge! The only way we'll be able to keep living in this house is if we start eating at home more often. It should save us some real money in the long run..."From the age.com.au site: "Food prices set to surge 50 per cent within 5 years! The price of milk has risen 20 per cent in the past year, says Bill Barbour, and he should know. He's the investment manager at the DWS Global Agribusiness Fund, a $1.6 billion fund from Deutsche Bank that was formed last year to capitalise on what he calls "Ag-flation" — the sudden and irreversible upward momentum in food prices which is going to change the world as we know it. I had barely digeste... More About: News , World
Changing of the Blogs!
2007-09-07 17:10:00 Howdy folks! After much indecision, I've decided to combine the two blogs on this site into one, which will retain the name Chef JP's Food Blog. As of Sept. 8th, 2007, all of my recipe related posts which used to be here on the Recipe Blog will now shift over to the Food Blog. I'm doing this to consolidate my time and be more consistent in my blogging activities. Over the next month, I'll be moving all of the archived recipe posts over to the Food Blog so they will be available there. If you've been receiving the Recipe Blog Feed and want to recieve the new feed with the recipes then go on over to the sidebar section and subscribe to the Food Blog Feed. Please continue to stop on by and see what The Chef From Hell is up to! Thanks! More About: Blogs , Introduction , Changing , Chang , Chan
Deviled Eggs Remoulade
2007-09-06 13:14:00 One thing I love about making deviled eggs is that they're very adaptable to all sorts of changes in ingredients. Fresh herbs can be nice. Hot sauce is a hoot. Once, I even added some mashed sweet potatoes to the egg yolk mixture and it was pretty dang good! This recipe employs some remoulade sauce, a southern version of the traditional cocktail sauce. Deviled eggs, besides making a great snack food to have around, are a great simple appetizer for parties and they can be prepared a day ahead so that makes it even easier!Read More... More About: Eggs , Appetizers
Baja Lasagna
2007-09-04 14:06:00 If there are any cooks out there who recoil in horror when they come across a recipe that deviates from the standard preparation of a classic dish, please look away now because we're making Baja Lasagna today. "Baja Lasagna? What the...?!" Ah, Baja Lasagna! Yes folks, it's a perversion of the classic Italian dish, Lasagna, except in this version we use flour tortillas instead of lasagna noodles along with a couple of other deviations from the norm. Sounds like big fun, right? Let's get cookin!Ingredinets:2 cups Ricotta Cheese2 Avocados; peeled, pitted & chopped coarse2 TBS fresh Cilanto leaves, diced1 TBS Olive Oil1 Vidalia or Spanish Onion, diced1 tsp Cider Vinegar1 TBS Frank's Red Hot Sauce2 TBS cheap Tequila1 1/2 lbs ground Chorizo Sausage meat1 can diced Tomatoes (16 oz)1 small can sliced Black Olives (drained)1 small can diced Green Chiles2 TBS Chicken Stock or Broth2 TBS Yellow Corn Meal12 Flour Tortillas2 1/2 cup shredded ... More About: Meat , Main Course
Gulf Coast Butter
2007-09-02 14:27:00 This is a spiced compound butter which works great on grilled items such as steaks or fish. You can also freeze this butter for future use. One handy tip--fill an ice cube tray with the butter & then just pop out a cube or two of butter when you need it!Instructions for use: 1) Slather some of the butter on an item hot off the grill, let the butter melt down a bit and then take a bite. 2) Let the wave of heat roll across your tastebuds. 3) Wipe the sweat off of your brow and then take another bite. 4) Hoo Hah!Ingredients:1/2 lb unsalted Butter , softened5 large fresh Habanero Peppers, stems removed & diced fine1 TBS Chablis Wine1 tsp fresh Parsley, diced1/4 tsp Kosher Salt1 pinch Cayenne Red PepperCooking Procedure:Place the butter in a food processorProcess the butter for 20 seconds until smoothAdd the remaining ingredientsProcess until well blended, about 30 to 45 secondsUse immediately or freeze for future use More About: Gulf Coast , Condiments , Gulf , Coast
Cocktail Party Pepper Toast
2007-08-31 14:15:00 I've served these bread rounds at many a cocktail party and wedding reception and they're always a big hit. The toast is seasoned with cayenne pepper so don't be suprised if your guests begin to consume copious amounts of cold beer after eating these zippy little palate pleasers. Hoo Hah! Use the highest quality bread you can find and Extra-Virgin olive oil to achieve the best results!Ingredients:2 loaves fresh French Bread1 cup Extra-Virgin Olive Oil2 tsp Cayenne Red Pepper 1 1/2 tsp Kosher Salt1 1/2 tsp White Sugar1/2 tsp Butcher Cracked Black Pepper1 tsp PaprikaCooking Procedure:Preheat your oven to 200 degreesSlice the bread into 1/4 inch roundsPlace the bread on an ungreased sheet pan & set asideTo make the topping for the toast:Combine all of the remaining ingredients in a mixing bowlWhisk the topping mixture wellTo prepare the toast:Using a pastry brush, brush the top of each bread round with some of the toppingP... More About: Party , Appetizers , Cocktail , Toast
Ty Cobb's Ballpark Relish
2007-08-30 13:49:00 If you're looking to jazz up a hot dog or grilled sausage, then this recipe for a super hot relish just might do the trick! I named this relish after Ty Cobb who was the meanest baseball player who ever lived. I like to think that this relish is a testament to his good nature and sportsmanship. 'Nuff said!Ingredients:12 large fresh Jalapeno Pepper, stems removed & chopped coarse2 large Half Sour Pickles, chopped coarse1/4 cup Pickle Juice1 tsp Malt Vinegar3 TBS Dijon Mustard2 TBS Extra Virgin Olive OilJuice from 1 LimeDry Spice Mix:1/4 tsp Cayenne Red Pepper1/4 tsp Basil1/4 tsp Ground Black PepperCooking Procedure:Place the chopped jalapeno peppers in a food processorProcess for 10 secondsAdd the remaining ingredients & process for 15 more secondsPlace the relish in a container & seal tightlyPlace relish in the fridge until neededThe relish will keep fresh for 1 weekNote: This recipe was taken from The Cookbook From Hell, one of my cookbooks tha... More About: Condiments , Ballpark , Relish
Chee-zee Cauliflower Casserole
2007-08-29 12:04:00 If you're serving something like a pork roast you might want to round out your menu with this stick-to-yer-ribs vegetable dish. It can easily take the place of potatoes on your menu and offers up a nice change of pace!Ingredients:1 large head Cauliflower 6 slices Bread, cubed3 large Eggs1/4 cup Whole Milk4 TBS unsalted Butter, melted1 tsp Kosher Salt2 tsp White Sugar1/4 tsp Ground Nutmeg1/2 tsp Cayenne Red Pepper1 1/2 cups Extra Sharp Cheddar CheeseOlive OilRead More... More About: Vegetables , Casserole , Flow
Chee-zee Cauliflower Casserole
2007-08-29 12:04:00 If you're serving something like a pork roast you might want to round out your menu with this stick-to-yer-ribs vegetable dish. It can easily take the place of potatoes on your menu and offers up a nice change of pace!Ingredients:1 large head Cauliflower 6 slices Bread, cubed3 large Eggs1/4 cup Whole Milk4 TBS unsalted Butter, melted1 tsp Kosher Salt2 tsp White Sugar1/4 tsp Ground Nutmeg1/2 tsp Cayenne Red Pepper1 1/2 cups Extra Sharp Cheddar CheeseOlive OilCooking Procedure:Cut away the base of the head of cauliflower & cut the cauliflower into small floretsPlace the cauliflower in a small pot, cover with water & add a tsp of saltBring this to a boil over high heatBoil the cauliflower until it is fork tender, about 5 minutesDrain the cauliflower in a colander & rinse with cold water for several minutes; this will prevent the cauliflower from cooking any furtherLet the cauliflower drain in the colander while you continue the recipePreheat your oven to 350 degre... More About: Vegetables , Casserole , Flow
Indiana Farmhouse Croquettes
2007-08-28 17:56:00 Back in the 70's, when I was going to college in Ohio, I had the chance to travel around the Midwest quite a bit. One time I was in Indiana and I remember eating at a farmhouse restaurant where I had some wonderful ham croquettes that I still think about from time to time. I've tried to recreate them in my kitchen many times over and this recipe is the end result. Use a good quality smoked ham to achieve an earthy, robust flavor and remember... wherever you go, there you are! Read More... More About: Pork , Main Course , Croque
Lovesick Gumbo
2007-08-27 13:25:00 I came up with the name for this gumbo one day after thinking about a story I heard that concerned Marie Laveau, the infamous Voodoo Queen of New Orleans. In the 1800's many folks, rich and poor alike, would come to see Marie to enlisht her spiritual aid in solving their romantic troubles. Rumor has it that Marie could concoct a special gumbo that would enable her clients to capture the heart of another. I'm not sure if my gumbo will have the same magical properties as the one Marie made but what the heck--give it a shot and see if it works on that special someone in your life!Notes on making Gumbo : I fear I may offend some traditionalists with this gumbo recipe because I do not start the gumbo with a roux---in this instance I prefer to add it later. This will not restrict the flavor of the gumbo in any way. Also, one of the ingredients may be difficult for you to find locally---gumbo file powder (ground sassafras leaves)---b... More About: Stews
Southern Fried Catfish
2007-08-24 12:54:00 Sometimes the best thing you can do for yourself is to fry up a bunch of catfish! Always look to buy good quality farm raised catfish that have been grain fed; the catfish that have been raised this way have a much sweeter flavor than those bottom feeding wild catfish. A great condiment for your fried catfish is some tartar sauce! To view my tartar sauce recipe, go to Homestyle Tartar Sauce. Read More... More About: Seafood , Southern , Catfish , Main Course , Fried
Alabama Crab Stew
More articles from this author:2007-08-23 13:29:00 Having spent part of my childhood growing up in Louisiana, I was lucky enough to have a Dad who was a staunch believer in the family car trip. As a result I got to travel around many parts of the deep South and taste many local dishes. Here's a stew I remember having in a little cafe in Mobile, Alabama .Ingredients:1/4 lb unsalted Butter1 large Spanish Onion, diced1 large Green Bell Pepper, seeded & diced2 stalks Celery, diced2 large Carrots, root end removed, peeled & diced1/2 cup Cabbage, sliced into thin strips3 TBS Old Bay Seasoning 1/4 cup dry White Wine1 tsp Ground White Pepper1 tsp Dry Mustard2 lb fresh lump Crab meat6 cups Shrimp Stock Note: To view my recipe for this stock, go to Homestyle Shrimp Stock1 large Red Potato, cubedCooking Procedure:Place the crabmeat in a bowlPick through the crabmeat carefully for any shell fragments or pieces of hard cartalidge --- discard any that you findIn a medium sized pot, met the butter over medium hig... More About: Stews 1, 2, 3, 4, 5, 6, 7 |
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