This is a recipe I thought of when we ran out of ideas on how to use chicken for family meal at my school. I wanted something bold, yet delicious and easy. All you do is grill some chicken until it is almost cooked through. Then you top with bacon, scallions, barbecue sauce and cheddar cheese. Finally you bake it until the chicken is thoroughly cooked and the cheese is bubbly and browned. It is all of the classic cowboy flavors BBQ sauce, bacon, cheese. When it comes to side dishes, you can go full cowboy with some baked beans, corn, and a salad if you wish. Or, you can go with something like french fries or baked potatoes and buttermilk biscuits. The possibilities are endless. It turned out to be a favorite to my friends and family! The recipe for this can be downloaded below or can be found on page 55 of my cookbook, available above! Bon Appetit!
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The exact origins of this dish are unknown, but it is believed that the Welsh have loved the idea of toasted cheese since the middle ages. The origin of this dish doesn't matter. What does matter is that this is a delicious dish and is not as boring as it sounds. Some people just like to place mounds of cheddar or American cheese on toast and broil it. I believe a more complex amount of flavors should be obtained through this dish. So I was writing recipes for my college menu project and I was revisiting the ingredients of a soup we serve in our student restaurant. I arrived at beer, onions, bacon, and of course the cheese! You start out by cooking up some bacon, then you saute onions in that fat. From there, you go on to make a Bechamel type of sauce with flour, cream, and cheddar cheese. You then add beer and seasonings to this sauce and allow it to thicken. You then serve it over some good toasted bread and top with the bacon and some chives or herbs. A simple yet delicious and elegant dish. Bon Appetit!
I always try this dish whenever I see it on a menu somewhere. If I am in the mood, I make it myself. I have always loved this soup but I never thought about making it myself until I saw Julia Child make it on her original show, "The French Chef". In this episode she also explains the proper ways of holding and using a knife. After watching this great episode, I decided to rewrite the recipe to my own specifications. Attached below is my result. I hope you enjoy it. I also urge you to watch the attached Julia Child episode. It is a great episode to watch if you are just beginning to cook. It shows some great kitchen skills. Bon Appetit!
It had been a while since I did some baking at school. I prefer to be sticking with the Savory Kitchen upstairs. But, I found this recipe online and thought it would be a nice treat to make for my fellow students for family meal. I went into the bake shop in the early hours of the morning to get this done before I got to work making the morsels for the lunch rush. It is quite a nice feeling being by yourself with no loud noises from others, concentrating on a wonderful recipe like this. Although I am going on a bit. It turned out very well and I let it sit overnight to chill. We had it for lunch as well as some other desserts that other students made for us. It was tangy, sweet, creamy and crunchy. For those who love the actual treat in the freezer section, this is the perfect incarnation for the baker. Please make it and thank me later. Bon Appetit!
I think aside from Fish and Chips, if you were to ask an American to name another classic British dish they would say Shepherd's Pie. This is a go to meal to make if you want to have a one dish meal. We have made this a many number of times for lunch at Allegany College of MD. Originally designed as the poor man’s dish in the late 18th century in Britain, the Shepherd’s Pie or Cottage Pie is one of the greatest dishes born in Britain. It was designed to incorporate potatoes into every meal. It was an option when food was scarce. This is my recipe made American style with peppers and cheese! You start out by making mashed potatoes. The recipe comes with a method for mashed potatoes, but you can make them any way you want. Just make sure you don't make them too liquidy. Once it bakes with the meat mixture it will thin out. You then make the meat filling. Brown your ground beef, and then saute your vegetables. You thicken it by adding flour. Then you add beef stock, cream or milk and your seasonings. Once thickened, you pour this mixture into a baking dish. You spread your mashed potatoes on top. Cover with foil and let it bake for 20-25 minutes. Then, you remove the foil and top with cheddar cheese and let it melt under the broiler for a minute. Normally the British don't put cheese on it, but when in America, where anything is better with melted cheese, I had to do it. You then can serve it plain as is, but I like to eat it with a nice drizzle of HP Brown Sauce. If you are in need of a simple dish, this is perfect for you. Bon Appetit!
This is a recipe I came up with myself. I was trying to come up with a new recipe for chicken that I could make for my fellow culinary students at Allegany College of MD. We make lunch for each other every day, and we use chicken the most because it is not as expensive as other meats. So I started thinking that we make a beer cheese soup that is delicious. I though, it would be even more delicious thickened up and served over chicken. So I came up with the recipe below. It is wonderful. This would be great served with a nice German or English beer and some soft pretzels and potatoes. Just thinking about this dish is making my mouth water. Bon Appetit! P.S. Sorry I couldn't find a picture for this. I guess that is to be expected since I wrote this recipe myself!
Although we beat the bloody Gerries twice in the last hundred years, anyone with taste has to admit...they have some good damn food! This is a classic starter dish made "Vinnie Style"! You have all of the classic ingredients for a German soup: cheese, potatoes,and BEER! Then, you have the Vinnie ingredients: Bacon and hot sauce. Although a usual German dish would have caraway or anise seeds, I find that to harsh of a flavor. It overpowers the taste of whatever ingredients are in the dish. All I can say is, get yourself some soft pretzels, a big old bowl of this, and a large lager and you will have a great meal. Simple as that!!!
Pork chops are one of those meats that have gotten a bad rap over past years. Hopefully this is a recipe which will bring the beloved pork chop back from the old recipe box abyss. These days in a lot of high end restaurants, flavored butters are very common. One of the most common is blue cheese butter. Most think of steak with blue cheese. But, pork is very delicious with blue cheese. I wanted to take it a step further and make a butter with good English Stilton. Then, as a vegetable, I also wanted to pair the chop with another under-rated veggie...the humble asparagus. Although I would normally advocate for roasted vegetables. When asparagus is roasted, it tastes delicious, but it shrinks and shrivels up. I want crisp vibrant colored vegetables. So, you can either blanch or steam the asparagus and then saute it with garlic, salt, pepper, and a splash of white wine. You then serve this on the side of the pork chop and stilton butter. The butter will mix with the white wine and create a wonderful sauce. Oh so delicious! Bon Appetit! Note: the picture above is the closest I could find to my recipe.
I love anything with Gorganzola. I also love anything made by Ina Garten. When I saw her make this on her show Barefoot Contessa, I knew I had to make this. It is fettuccine pasta, tossed with crispy prosciutto or bacon, peas, and a creamy Gorganzola Alfredo sauce. It is topped with shaved Parmesan and chopped basil. It is absolutely delicious. If you like blue cheese, you will love this. I am without a doubt, making this for my friends for lunch at Allegany College of MD. If the chef likes it, we may run it as a special or something. I suggest you try it. The recipe is below. Cheers!
This is with out a doubt the most delicious rice dish I have ever made. It is spicy from the Chorizo, tangy from the wine, freshness from the peas, and creamy from the Manchego cheese. If you think you don't like rice or risotto your mind will change once you get a good taste of this divine creation. This was the first risotto I have ever made, and I am glad I tried this one first. Although, once I start experimenting with other recipes, I know that none will ever taste as delicious as this. I made it for my friends at Allegany College of MD for lunch. We were doing demonstrations on various cooking techniques. The chef asked me to find a recipe for risotto. i didn't want to do some boring old basic parmesan risotto. I wanted to do a recipe with many different layers of flavor. I stumbled on this and it started a day filled with Chorizo, Red Wine, and manchego cheese. I highly suggest you go to your local market immediately for the ingredients. There is one thing for sure...you need to have patience when cooking this. It takes around 45 minutes to an hour of constant stirring. The recipe for this is below. I beg you all to try it. Bon Appetit!
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