The BEST Corned Beef & Cabbage
In Ireland, the closest traditional dish is bacon and cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used...
View ArticleWhat is a Po’boy Sandwich?
I love sandwiches. Slap some meat, some fresh veggies, maybe a little cheese between two pieces of bread, and you probably shouldn’t turn your back on it around me. With such a massive variety of...
View ArticleThe Best Caesar Dressing
Our friend Heather asks: Hey there Chef Perry! I wondered if you had a recipe for Caesar salad Dressing? I had a chicken Caesar salad for the first time and I loved it. Store stuff usually all tastes...
View ArticleRamen, the Right Way
First, Some Top Ramen History Momofuku Ando began the Nissin company as part of a small family operation in 1948. Facing major food shortages after World War II, Ando decided that a inexpensive,...
View ArticleEaster Ham Dinner
It’s almost Easter! Here’s my traditional menu…Peach-Ginger Smoked Holiday Ham, Sweet Potato Gratin Stacks, Roasted Garlic Asparagus, and Chocolate Peanut-Butter Pot de Creme! Peach-Ginger Smoked...
View ArticleBraised Lamb Shank Tacos
In the United States, we tend to like chicken as our white meat of choice and beef as our red meat, but 63 percent of the world’s population eats goat. mutton, and lamb. Lamb and mutton are the primary...
View ArticleBeef prices coming down!
Where’s the beef? On dining tables across America, according to Bloomberg. Americans are on track to eat more red meat this year than in the previous 12 months for the first time since 2006, with the...
View ArticlePerfect Ponzu Pork Steaks
I love pork steaks! They’re inexpensive, loaded with flavor, and perfect for quick grilling. 1/2 cup water 1/3 cup ponzu sauce (Asian section) 1/4 cup vegetable oil 3 tablespoons lemon...
View Article5 Steps to Get Your Grill Ready for Spring
Spring’s comin’ baby! Even though I tend to keep the bbq running year-round, I look forward to the more favorably weathered outdoor cooking months, as I tend to have more company around grill....
View ArticleCook the World: Recipe 5 ~ Australian Sunday Lamb
Approximately once a week, my daughter Grace will pick a country from the map and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together,...
View ArticleBroil-Poached Smokehouse Maple Salmon
So, at our house salmon is a weekly menu item, and we have some amazing recipes for this most perfect of fish. This is a great one, in that to only does it create a perfectly moist, perfectly delicious...
View ArticleGood food starts with good food
One of the biggest factors in cooking good food, is using good food to cook. This is a point we stress over and over, with every kid that comes through out cooking program. Not expensive food, not even...
View ArticleCook the World: Moqueca – Brazilian Fish Stew
Cook the World Approximately once a week, my daughter Grace pick a country from the map and we research the food of that nation and pick a traditional dish that we want to try. We shop and cook...
View ArticleCook the World: South African Bunny Chow
As most of you know, my daughter Grace and I are working our away around the world (well, at least the map in my office) on a journey to cook a dish from all 257 countries. Each week she picks a...
View ArticleGreat outreach class at Evergreen Middle School
MY KITCHEN Outreach had an amazing morning, and made some new buddies, teaching this AWESOME group of kids at the Evergreen Middle School Life Skills Class how to make quesadillas! (Recipe below.) We...
View ArticleCook The World: Muamba de Galinha (Muamba Chicken)
The Republic of Angola is the seventh-largest country in Africa, and is bordered by Namibia, Congo, Zambia, and the Atlantic Ocean. The Portuguese colonized Angola for almost four centuries and their...
View ArticleGarlic-Parmesan Baked Chicken Wings
Chicken wings, baby…do I really need to say more? Wings are, my second-favorite piece of the bird (sorry, nothin’ beats the Pope’s Nose). Without the greasy heaviness of a deep-fried wing, things wings...
View ArticleChef Perry’s Salmon Curry with Yellow Couscous
Chef Perry’s Salmon Curry with Yellow Couscous 1 tbsp whole cumin seeds 1 tbsp whole coriander seeds 1 tsp whole black peppercorns 2 tsp whole mustard seeds 2 tsp chili flakes 1 tsp garam masala 1 tsp...
View ArticleBasic Mac & Cheese (cooking with kids)
This is a great, simple recipe to cook with your kids! Basic Mac & Cheese 1 lb elbow macaroni Butter 3 cups half & half 18 oz of American cheese, shredded 12 Ritz cracker Salt, pepper, and...
View ArticleSweet Butter Rum Plantains
Ever see those funny-looking bananas at the grocery store and wonder what the heck they were? Those aren’t bananas at all…they’re plantains, and whether served savory or sweet, they’re crazy delicious!...
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