The Chef, You and I Show with Kathryn Raaker and her guest Chef Father Andrew Umberg, as they prepare some favorite items for Mother’s Day. Today’s menu is Healthy Blooming Onions, Roasted Brussel Sprouts, Shredded Pork BBQ, Arugula Date Salad, and Desserts. All combine Kathryn’s and Father Andrew’s favorite recipes. We want to thank our sponsors, Circle B Ranch Pork, 360 Cookware, and Corn Huskers Duck Fat Spray.
Add all ingredients on top of the Pork roast pour chicken broth into the pan fill pan up over the Roast and then cook the Pork Butt or Pork Roast in a slow cooker for 3 to 4 hours or until the pork falls apart. Then let roast cool and then shred the pork spray Baking Pan I sued 360 Pan and spray with Duck Fat Spray and then put shredded meat into the Pan I then used a prepared Barbeque sauce and covered all the meat and then put in oven for about 20 minutes to heat at 350 and then served on Buns.
½ to ¾cupchopped walnuts- optional if you are allergic to nuts or you could substitute Blueberriesoptional if you are allergic to nuts or you could substitute Blueberries
¾cupDates
¼ to ½cupfresh goat cheesecrumbled
1boxArugula about 5 cups
Directions
Add Arugulachopped grapes and walnuts, chopped dates, mix well the add crumbled goat cheese
Balsamic Dressing
3TbspExtra Virgin Olive oil
2TbspBalsamic Vinegar
1 /2tsphoney
1tspHimalayan Salt
1tspFresh Ground Pepper
Instructions
Salad
Add Arugula,chopped grapes and walnuts, chopped dates, mix well the add crumbled goatcheese
Balsamic Dressing
In a small bowl or small Mason Jar, mix all the ingredients and pour over salad and serve.
Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.
My recipe for Garlic-free Lemon pepper is below.
I want to thank my sponsors, and if you are interested in their products, please click on their images.
Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen
Ingredients
3/4cupstrongly brewed coffeecooled
1/3cupmolasses
6-7sprigs fresh thyme
2Tbspapple cider vinegar
1TbspDijon mustard
2Tbspminced garlicfresh or jarred -Optional
1/2tspground ginger
1/2tealemon pepper seasoning
1/2tspsalt
4Circle B Ranch pork chops1 inch thick, bone-in
Instructions
Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.
Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!
Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.
Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com
Ingredients
Pie Crust
6ozGraham Craker Crumbsor 9 Graham Crackers
5Tbspcoconut oilmelted
1/3cupbrown sugar
½tspsea salt
Filling
28 ozcream cheesesoften to room temp (You can microwave 30 to 40 seconds to soften)
⅔cuppowderedadd another ⅓ cup if necessary
2 to 3tspLemon Zest
1large lemonjuiced, you will need 2 Tbsp lemon juice
2ripe Nectarinespitted and sliced
1 ½cupsRaspberries
¼ to ⅓cupcashewsraw and unsalted
1tspvanilla extract
Instructions
Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings
½cupLemon Zestabout 9 small lemons (Only the yellow part of the lemon)
1tsponion powder
2 ½TbspGround Black PepperFresh ground is best.
1tspTurmericoptional
1tspCorianderoptional
1tspGround Himalayan or Kosher salt(NuSalt is a good alternative if you are on low salt diet)
Instructions
Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.
Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.
Marty Schultes Permission to use and she taught us how to make it on the show
Ingredients
1Large Head of Cauliflower
½cupof Mayonnaise
1 16ozpackage of provolone cheese slices
8ozcontainer of shredded parmesan cheese
1 10ozPackage of Mozzarella Cheese
Instructions
Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.
1smallred onionfinely chopped either by hand or food processor
5sweet baby peppersmedium chopped
1bunchcilantroschopped (reserve a few leaves for garnish)
¼tspChili powder
⅙tspPaprika
¼tspcumin
¼tspred pepper flakes
½tspsalt
½cupsour cream
2TbspMayonnaise
1tspFresh lime juice
½cupCrumbled Feta CheeseSave some for garnish
Instructions
In a small bowl combine sour cream, mayonnaise, salt, lime juice, chili powder, paprika, cumin, pepper flakes, lime juice, and salt. Set aside.
Cut the corn off the cob after boiling. Add the chopped vegetables and stir to combine. Next add finely chopped cilatro and mix again. Lastly, top with the sour cream mixture. Add more salt to taste. Garnish with additional feta cheese and cilatro leaves.
Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Directions for making rice for Sushi rolls and preparing the Sushi Roll
Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.
1Pintof Raspberriesto put into the round hole of the Bundt cake
Instructions
Preheat oven to 350° FGrease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake
4skinless boneless chicken breaststrimmed, Sliced in Half
1/2 to 3/4cupgrated Parmesan cheese
2tsppaprika
1cupOriginal Panko
1/2tspsalt
2TbspLimoncelloI used homemade
1/2tsppepper
2eggsbeaten
1/4cupbuttermelted
Instructions
Preheat oven to 400°F.
Beat 2 eggs in a small dish.
Mix Original Panko, parmesan, paprika, salt, and pepper on a flat plate.
Spray a 13 x 9 pan. I used the 360 baking pan.
Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient.
Place in the prepared baking pan, in a single layer. Spread the Parmesan cheese on top of the Chicken Breasts then pour the melted butter evenly over the chicken.
Bake for about 40-45 minutes or until the cheese has browned, and the chicken has cooked.
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/2cupwater
7cloves
1/3cupBlackberry Jelly, Jam, or Preserves
Instructions
Sauté chopped onions in Butter and olive oil.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
2lbsBeef Stew Meat(I used a Beef Round roast cut into cubes)
2TbspOlive Oil
1tspSalt
1tspPepper
1tspLemon/Pepper Spice
2TbspWorcestershire Sauce
1Large OnionChopped
1 16ozBag Baby CarrotsCut into Slices (can also use 1 cup of the precut carrots
1PoundPotatoesCubed
2 1/2cupsLow-sodium Beef Broth
1 ½cans diced Tomatoes
3TbspKetchupor tomato paste
1 1/2-2cupsRed Wineor more beef stock
2TbspCornstarch
2TbspWater
Instructions
Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
2-3cupsHachiya persimmon pulp (Puree in blender or food processor
¾cupssugar
½cupbuttermelted
4eggs
¾cup2% Milk
1 ½tspvanilla
1 ½cupsflour
1tspbaking powder
1tspbaking soda
½tspsalt
2 12tspcinnamon
½tspground nutmeg
1tspground ginger
1tspallspice
1tspPumpkin spice
1cupchopped nuts – *optional if allergies to nuts
3Tbspgolden raisinsuse instead of nuts
Whipping cream or ice cream
Instructions
Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
Serve with Whipping Cream or Ice Cream
Notes
*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)
The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.
an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian
Ingredients
3cupsbrown sugararnibal for syrup
1cupbrown sugararnibal for sago
3cupsred gelatin shaved ice
2tbspvanilla
Instructions
Soak the cooked tapioca pearls in water for at least an hour to separate them.
In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
Bring it to a boil then reduce heat and simmer for 5 minutes.
Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.
This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
Ingredients
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1Tbspminced garlic
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
1/4cItalian Parsleychopped
1/16tspCayenne Pepper
2TbspVirgin Olive Oil
¼tspblack Pepper
Instructions
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
