Brussels Sprouts Four Ways

standard February 8, 2017 Leave a response
Brussel Sprouts Four Ways - Mrs G's Appliance Chef

There’s more than one method of preparing a Brussels sprout. This week, I made them four different ways: baked chips, sautéed, roasted and fried. 

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

I’d like to start off by saying that I love Brussels sprouts. I grew up with a family that deemed it mandatory for everyone at the dinner table to eat ONE Brussels sprout during the holiday dinner.  As everyone except for my grandfather was cringing as they ate their Brussels, I somehow found delight in these little mini cabbages as I saw them.  My grandmother would prepare them with chopped peanuts and she roasted the Brussels sprout whole.

 Here is the breakdown of each Brussels sprout cooking method using the Jenn-Air 30″ Induction Cooktop and the 30″ Single Wall Oven with MultiMode® Convection System

BAKED BRUSSELS CHIPS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat oven to 350. Fill your sink with about 5 inches of cold water. Take about a pound of fresh Brussels sprouts and cut the bottom root off of each one. This will allow for the leaves to start to separate and fall off, which is what you want. Take the biggest, whole medium/dark green outer leaves and add to the water. Gently agitate the water to shake any dirt from the Brussels sprout to the bottom of the sink. Remove all the leaves from the water and drain well. Pat dry lightly if needed. Once leaves are dry, toss them in a bowl with some oil of choice. Lay leaves on a baking sheet and try to not have any overlap. Sprinkle salt, pepper, and Cajun seasoning evenly over all the leaves. Bake for about 7-9 min looking for crispiness, not burned. Keep a close eye on them while they cook as burning the leaves can happen quickly. The Jenn Air wall oven has a nice feature that will allow you to set a timer to turn off or keep warm after cooking. This function will allow you to be in another room and not burn whatever is in your oven.  Eat chips when crispy and enjoy.

 

SAUTÉED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Start with a package of fresh raw Brussels sprouts. Cut the root end off and then quarter the sprouts through the root. In a medium sauce pot, bring water to a boil and salt it so that it tastes like the ocean. Bring water to a boil and add the quartered sprouts. Once the water returns to a boil and the sprouts turn bright been, start timing for about 2 min. Get a bowl of ice water ready. Once the Brussels sprouts are no longer raw and are in a partial cooked state, quickly remove with a slotted spoon and put into the ice water. This will stop the cooking process. At this point the sprouts should have a crisp crunch to then and a bright green color to them. Drain the sprouts on a couple of paper towels for about 5 min, removing as much liquid as possible. Heat a pan up with oil of choice and add the drained sprouts cut side down. Once the sprouts are in the hot pan DO NOT touch them, leave them alone, let sprouts brown (about 2 minutes), then flip the to the other side. Season with salt and pepper. When both sides are golden brown, they are done. I added some dried cherries and toasted sunflower seeds in the sautéing process.

 

ROASTED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat your oven to 350 degrees. Cut the root end of the whole fresh Brussels sprouts and then cut each sprout in half thru the root. In a bowl, toss the sprouts with oil of choice, salt, pepper, garlic powder, onion powder, and some red chili flakes. Spread the seasoned sprouts evenly on a baking sheet with the cut side up. Roast for 20-25 min or until golden brown. Although I have the oven set to convection bake, roasting happens when you bake a solid structure (meats or vegetables). I use the convection bake to keep even heat through the oven. Serve and enjoy.

 

FRIED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

For frying I used the Jenn Air induction cooktop. This is nice because I am able to control and maintain a certain temperature with ease and I can save time on cleaning by putting paper towels underneath my pot for any splatters that may happen during the cooking process. Induction cooking uses magnets to heat up the surface. This means that the magnetic pan (stainless steel) is the only thing to heat up, and the paper towel won’t burn.  Using the same prep as roasting, cut the root end of the fresh raw Brussels sprouts and cut in half through the root. In medium large sauce pot, heat about 4 inches of oil to 350 degrees. ***Caution*** The next step will cause your oil to fly out of the pot. When adding raw Brussels sprouts to hot oil, they with snap, crackle, and pop like rice krispies but on a slightly more dangerous scale. This popping happens for about 10 seconds. It takes about 2 min for the Brussels sprouts to be golden brown and done. FRY IN SMALL BATCHES. Once all have been fried, toss in a bowl with desired sauce and salt. I used Sweet Vidalia Onion Sirach Sauce by Big Green Egg. Serve and Enjoy.

 

Throughout my culinary experience I have had the opportunity to prepare all kinds of foods in various restaurants and environments. From these experience I am able to say that fried Brussels sprouts are the fan favorites.

WPST Chef Series: Big Game Party Food

standard January 25, 2017 1 response
94.5 PST Chef Series with Chris Rollins and Chef Vance

 

94.5 PST Chef Series with Mrs. G

 

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

On Wednesday, January 25th, we hosted our 2nd 94.5 WPST Chef Series with Chris Rollins, host of morning show Chris and the Crew. Ten lucky listeners win an opportunity to meet Chris as she and the guests learn from our Chef Vance Slocum. The theme from our first event in November was Italian cooking, and this month we made food for the Big Game coming up on Sunday. Below are Vance’s recipes that you can try for your own party plans. 

Bacon Wrapped Crescents

Ingredients:

  • 1 can Pillsbury Crescent dough

  • 8-10 thin strips of bacon

  • 4-6 oz. cream cheese

Directions:

  1. Bake at 375.

  2. Roll out dough and cut each crescent shape that is printed out in half.

  3. Place a piece of cream cheese on the widest side of each dough cut out.

  4. Roll the crescent wide end to the point.

  5. Wrap each dough with a strip of bacon.

  6. Spray a baking sheet with non-stick spray and bake according to doneness of the dough and bacon, about 10-12 min

 

Baked Corn Tortilla Chips

Ingredients:

  • 1 Package of corn tortillas

  • Oil of choice for brushing

  • Flaky sea salt

Directions:

  1. Pre-heat oven to 350

  2. Brush oil on one side of each tortilla.

  3. Cut each tortilla into 8 equal pieces.

  4. Line a baking sheet neatly with the tortillas.

  5. Sprinkle flaky sea salt over them.

  6. Bake for 9-12 min until golden around the edges.

  7. Cool and enjoy

 

Spinach Artichoke Dip

Ingredients:

  • 1 cup chopped cooked spinach, drained

  • Olive Oil or Coconut oil

  • ¼ of a yellow or white onion, finely minced (approx. 2 heaping Tbsp.)

  • 2 ea. cloves of garlic, finely minced

  • 2 cups marinated artichoke hearts, drained and chopped

  • 2 Tbsp. fresh lemon juice

  • 8 oz. cream cheese, at room temp

  • ½ cup sour cream

  • ¼ cup mayonnaise

  • ¾ cup Parmesan cheese, grated

  • 1 tsp. Tabasco sauce

  • ½ tsp. red pepper flakes

  • ¼ tsp. ground nutmeg

  • TT salt and pepper

Method:

  1. Cook/drain/chop spinach and set aside.

  2. At a medium heat, add oil to cover bottom of the pan. When oil is hot, add onions and cook until translucent. Add garlic and continue to cook for 2-3 min.

  3. In a stand mixer, add onion mix, artichoke hearts, lemon juice, sour cream, cream cheese, mayonnaise, parmesan cheese, nutmeg, red pepper flakes, and tabasco sauce. Mix until creamy

  4. Stir in spinach. Add salt and pepper to taste.

  5. Spray baking dish with non-stick spray. Pour mixture into dish and bake at 350 degrees for 20 min. uncovered

 

The Best Game Day Wings

Ingredients:

  • Party wings (medium – jumbo size)

  • TT Kosher salt

  • TT Ground pepper

  • TT Paprika

  • TT Garlic powder

  • TT Onion powder

  • TT Cajun seasoning

  • Frying Oil

  • Wing sauce – see below for recipe

Directions:

  1. Pre-heat oven to 375 degrees.

  2. Rinse raw wings and pat dry. On a sheet tray lay wings flat. Season with salt, pepper, paprika, garlic powder, onion powder, and Cajun seasoning. Flip and season other side making sure all wings get seasoning.

  3. Bake wings for about 15 min in the oven.

  4. While wings are baking heat oil for frying to 350 degrees.

  5. Remove wings from oven and let cool slightly.

  6. Once slightly cooled, without over filling your frying vessel add baked wings to frying oil. Fry until Crispy. This stage may be done in batches to achieve the perfect golden brown crispy wings.

  7. Drain wings on a cooling rack for plain wings, toss in sauce for flavor.

For Wing sauce:

Mild: ½ cup franks red hot; 1/3 cup melted butter; 2 Tbsp. ranch dressing

Hot: add cayenne pepper, crushed red pepper flakes, and white vinegar

Whisk ingredients together and bring to boil, soon as bubbles form turn off and sauce is ready.

 

 

Buffalo Chicken Wontons

Ingredients:

  • 1 Pack wonton wrappers

  • Cream cheese

  • Frank’s Red Hot

  • About 1 cup seasoned cooked chicken (preference: shredded, cubed, or ground)

  • ½ bunch of green onions  

  • 1 egg + 1 tsp. (water for egg wash)

Directions:

  1. In a medium bowl, mix cream cheese with Frank’s Red Hot, chopped green onion, and the cooled cooked chicken.

  2. Combine egg and water for egg wash

  3. Scoop a portion of cream cheese mix onto corner of the wonton brushing all edges with egg wash. Roll the filled corner over until wonton is the only thing that is seen, egg wash bottom two corners of the now formed triangle. Pinch these corners together. Set aside to fry.

  4. Fry at 340 degrees until golden brown.

  5. Serve with choice of dipping sauce.

*** If desired add some Monterey jack or pepper jack cheese to the cream cheese mixture.

**** To prevent wontons from drying out cover with a damp towel.

 

 

 

Bacon Jam!!

standard October 26, 2016 Leave a response
Bacon Jam | Mrs. G's Appliance Chef

Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for. 

Read More

Pumpkin Soup Made From Scratch

standard October 7, 2016 Leave a response
Pumpkin Soup from Scratch

Chef Vance’s cooking philsophy is simply to make things from scratch. We’re talking about real food, everyday ingredients, and nothing that can’t be done at home. He recently showed how easy it is to make pumpkin soup, starting with actual baked pumpkin and not a box or can. Vance prepared the soup using the Sharp SuperSteam Oven to bake the pumpkin and then finished off on the Jenn-Air Induction Cooktop. Read More

Mrs. G Energy Nut Bars

standard September 9, 2016 Leave a response
Paleo Nut Bars - Mrs G's Appliance Chef | Lawrence NJ

Save your money on those expensive energy bars. With just a few ingredients, you can make a large batch at home and know that they are made with real food. During one of his weekly food demos at the store, Vance prepared an adapted recipe of paleo nut bars in the Jenn-Air 24-in steam and convection oven. The original recipe called for raw nuts, but Vance toasted them for a better flavor profile. Depending on your preference, you can do either method. Follow Vance on Instagram at @appliancechef for even more food inspiration or come sample his culinary creations every Saturday or Sunday in the Mrs. G Community Kitchen. Read More

8 Ways to Add Flavor to Your Ice Cubes

standard July 17, 2015 Leave a response
8 Ways to Add Flavor to Your Ice Cubes | Mrs. G's Appliance Chef #stuffedicecubes #flavoredicecubes

Do you want to enjoy your water with a pop of color and a hint of flavor (but no calories)? Make ice cubes stuffed with fresh fruits, vegetables, herbs, and flowers.

8 Ways to Add Flavor to Your Ice Cubes  | Mrs. G's Appliance Chef #stuffedicecubes #flavoredicecubes

The technique is very simple make-ahead, and the key to success is using boiled, filtered water. The rest is up to you.

Directions:

1.  Bring 3 cups filtered water to a boil. Let cool to room temperature and then refrigerate for 4-5 hours covered with plastic wrap.

2.  Arrange your garnishes in each compartment of a large ice cube tray. Pour enough water to fill each compartment. Freeze trays 5 to 6 hours or until completely frozen.

3.  Remove trays from the freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt. Add the ice to water or other summer drinks

8 Ways to Add Flavor to Your Ice Cubes  | Mrs. G's Appliance Chef #stuffedicecubes #flavoredicecubes  

Here are some favorite flavor combinations (pin the image below for later!):

     -  Strawberry slices and basil

     - Tiny cubes of watermelon and cantaloupes with lime curls

     - Fresh thyme sprigs with lavender flowers (available at good spice stores)

     - Blueberries with orange zest curls

     - Nostrum flowers

     - Cucumber slices and mint

     - Dried rose petals (available at good spice shops)

     - Some herbal tea blends sold in bulk at artisanal tea stores are pretty spectacular in ice.

8 Ways to Add Flavor to Your Ice Cubes  | Mrs. G's Appliance Chef #stuffedicecubes #flavoredicecubes

Let your creativity soar and remember, beauty has no calories.

3 Microwave Meals You Can Cook in a Mug

standard July 3, 2015 Leave a response
microwavemeals_featured

Believe it or not, your microwave can do more than reheating your coffee or your day-old pizza (actually, reheating pizza is NOT its forte.)

If you’re heading to college where the only cooking vessel is a microwave; or if it is just too hot to cook – your microwave is your friend. It is also great when you cook for just one.

All you need is a mug (I got Mrs. G’s) and a few good recipes.

3 Microwave Meals You Can Cook in a Mug | Mrs. G's Appliance Chef

The only caveat is that the microwave doesn’t brown the food as well as the oven — unless you have a microwave-convection oven combo (Shop GE at Mrs. G’s now). To solve this issue, just decorate the top with some tasty garnishes. They will add color and flavor.

Microwave Meatloaf
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Ingredients
  1. • 1/3 cup marinara sauce or ketchup ( get it locally from First Field)
  2. • 1/3 cup panko crumbs (or smashed gluten-free crackers)
  3. • Two tablespoons grated onion
  4. • One teaspoon chopped garlic
  5. • One teaspoon chopped fresh thyme
  6. • 1/4 cup chopped parsley
  7. • 1/2 teaspoon kosher salt
  8. • 1/2 teaspoon freshly ground black pepper
  9. • 1 pound ground beef, preferably grass-fed from the farmers market
  10. • One large egg
  11. • More ketchup for garnish
Instructions
  1. 1. Combine marinara or ketchup, panko, onion, garlic, thyme, parsley, salt, pepper, and ground beef in a large bowl. Stir to mix (I like to knead it in my hands, their warmth helps distribute the fat and flavors.)
  2. 2. Spread beef mixture evenly in a nine 1/2-inch microwave-safe loaf dish coated with olive oil; Keep the mixture somewhat fluffy.
  3. 3. Loosely cover with a paper towel.
  4. 4. Microwave for 8 -10 minutes or until meat is no longer pink, and a thermometer reads 160°;
  5. 5. Let stand for 3 minutes. Serve topped with additional ketchup if desired.
  6. 6. Note: To prepare one serving of a meatloaf, divide the mixture in four, and freeze three portions. Microwave the remaining portion in a lightly oiled mug for 3 minutes. When ready to cook the remaining frozen meatball mixes be sure to thaw them completely in the fridge before cooking.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/
 

Gluten-Free Blueberries Muffins in a Mug
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Ingredients
  1. • 1/2 cup almonds or other nut flour
  2. • 1/4 tsp baking soda
  3. • A pinch of salt
  4. • 1/4 teaspoon ground cloves
  5. • 1-ounce (1/8 cup) New Jersey blueberries ('tis the season!)
  6. • One egg
  7. • One tablespoon melted butter
  8. • Two tablespoons maple syrup
  9. • 1/2 teaspoon orange zest
  10. • A little more maple syrup, to top
Instructions
  1. 1. Mix almonds, baking soda, salt and cloves in a bowl. Add the blueberries and toss to cover them with the dry mixture. In a separate bowl, whisk egg, butter, syrup, and zest. Combine the wet mixture with the dry one and mix thoroughly.
  2. 2. Pour into a coffee mug that you have coated with a little bit of oil or butter. Microwave for 90 seconds. Drizzle with a bit more maple syrup. Enjoy.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/
Goat Cheese and Spinach Frittata
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Ingredients
  1. • Melted butter to brush the cup and the top of the frittata
  2. • 1⁄2 cup fresh spinach leaves, washed and dried
  3. • 1/4 cup basil leaves, torn
  4. • 1/4 cup grated parmesan
  5. • 1⁄3 cup fresh goat cheese, crumbled
  6. • 2 eggs
  7. • 1⁄4 cup heavy cream
  8. • salt and pepper
  9. • Extra one tablespoon crumbled goat cheese and one tablespoons chopped basil to garnish.
Instructions
  1. 1. Brush a microwave safe cereal sized bowl or a mug with some melted butter
  2. 2. Chop the spinach. Transfer to a mixing bowl. Add the basil, goat cheese and parmesan and mix.
  3. 3. Beat the two eggs and cream in a separate cup, pour over the mixture. Sprinkle lightly with salt and pepper.
  4. 4. Microwave on high for 2 minutes until starting to set. Drizzle with some butter and sprinkle the remaining goat cheese. Microwave for another minute.
  5. 5. Sprinkle with basil if you wish and serve immediately.
Notes
  1. There are lots of greens at the farmers market right now. Use them in a frittata.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

8 Steps to Flash Freeze Fruit (and Other Local Food)

standard June 24, 2015 Leave a response
NewJerseyBlueberries

Blueberries are one of the fruity highlights of the summer, and as the New Jersey State Fruit, we are fortunate to have them in abundance and in close proximity at the numerous local farms in Mercer County. Thankfully, there is a way to preserve the juicy flavor of in-season New Jersey blueberries and enjoy them in the dead of winter. The method is simple: Flash Freeze them. 

8 Steps to Flash Freezing Fruit (and Other Local Food)  | Mrs. G's Appliance Chef #flashfreeze #NewJerseyBlueberries #JerseyFresh
Source: JerseyFresh.nj.gov on Facebook

Flash freezing  extends the life of our local summer berries (as well as many other foods).

In food-industry terms, flash freezing means freezing foods “in a flash”  at extremely low temperatures. This method prevents the water molecules inside food from forming large crystals. Small crystals do a better job preserving nutrients and flavors. They also help the food keep its moisture when thawed. 

In home-cook terms, flash freezing means freezing individual morsels of food separately. This allows the food to freeze faster and keeps the pieces from clumping together. It also enables you to thaw and use just the amount you need.  (Please scroll down to the “how”).

Most good flash freezers are too cumbersome for the home. But the German manufacturer Liebherr offers a freezer with a “superfrost” option. The “SuperFrost” drops the temperature to a frosty -30. The operation is simple: Just push the button on the control panel. (it takes about six hours to drop to this temperature. So please plan in advance). Watch Debbie introducing the Liebherr flash freezers

You can flash freeze at home no matter what kind of freezer you have. You will need 2 items:

       1. A tray that fits your freezer, and 

       2. Freezer bags.

How to flash freeze: 

       1. Gently rinse the berries and pat them dry;

       2. Divide them into small, individual portions;

       3. Line the tray with parchment paper or plastic wrap;

       4. Place berries on the sheet or tray in one layer. Make sure the edges of the berries don’t touch. If they touch, they fuse
            together as they freeze;

       5. When the berries are frozen, remove them from the baking sheet;

       6. Transfer to resealable freezer bags or freezer-safe containers with tight-fitting lids;

       7. Label the package with the name of the item, and the date it was frozen;

       8. Return the food to your regular freezer (not to the flash freezer if you used it).

 And now to the million dollar question: How long can I keep my flash-frozen food?

According to the USDA, food stored continuously at temperatures of 0°F or below is safe to eat.  Yet over time, frozen foods might lose flavor, texture, and quality.

 So I’d say you should use your berries within a year. That is to say, until a new batch of Jersey Fresh berries is ready for flash-freezing.

For a complete list of Jersey Fresh availability and season forecast, visit JerseyFresh.nj.gov’s weekly guide at http://jerseyfresh.nj.gov/find/JFAvailReport.pdf. For a complete list lot what’s in season and when, visit http://jerseyfresh.nj.gov/find/availability.html