On today’s show of The Chef, You, and I, I will be preparing a couple of recipes from renowned, Chef Jamie Gwen. Check out her website for more delicious seasonal recipes that will please the whole family.

Kathryn’s Peach Cobbler

Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Jiffy mix or Bisquick
  • 1 cup milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 stick butter (1/4 cup) melted
  • 1 cup sugar
  • 6 peaches peeled and sliced (I used I used Georgia peaches)

Instructions

  • Stir together Jiffy or Bisquick, milk, nutmeg, and cinnamon in an ungreased 8 x 8 x 2 inch baking dish. Stir in butter until blended.
  • Stir together sugar and peaches in a separate bowl and then spoon over batter. Bake 50 to 60 minutes until golden.

Shrimp, Feta & Watermelon Salad

Recipe provided by Chef Jaime Gwen
Prep Time15 minutes
Cook Time5 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 cups baby or wild arugula
  • 1 watermelon cut into 1/2 inch cubes
  • 6 oz feta cheese
  • 12 fresh mint leaves julinned
  • 1 lb Large fresh shrimp I used frozen, deveined and peeled cooked shrimp
  • 1 Tbsp freshly grated lemon zest
  • Salt and freshly ground pepper
  • Extra Virgin Olive oil
  • 2 tsp sherry wine vinegar

Instructions

  • Lay a small bed of arugula on 4 serving plates (I used 3 plates).
  • Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
  • Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
  • Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
  • Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.

Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue

Recipe provided by Chef Jaime Gwen
Course: Main Course
Servings: 4 servings

Ingredients

Skirt Steak

  • 2 to 2 ½ lbs skirt steak
  • 2 cups pesto homemade or store-bought
  • Salt and freshly ground pepper

Blue Cheese Fondue

  • 2 cups heavy cream
  • 6 oz. Cambozola blue cheese crumbled, or other blue cheese (I substituted Feta)
  • ¼ tsp freshly ground pepper
  • 3 Tbsp fresh parsley chopped

Instructions

Skirt Steak

  • Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

  • Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.

What an exciting show I have for you today. I will be cooking with stainless steel cookware manufactured and provided by 360 Cookware located in West Bend, WI. While I’m demonstrating my versions, you can find the original recipes on their website at www.360cookware.com/pages/recipes

360 Cookware – Garden Vegetable Soup

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil plus more for garnish
  • 1 large Onion chopped
  • 2 Carrots chopped
  • 1 Fennel Bulb trimmed and chopped
  • 2 Garlic Cloves minced – (omit if allergic)
  • 1 bunch Kale or Swiss Chard stems removed, leaves washed and coarsely chopped
  • 1 small Zucchini diced
  • 1 small Yellow Squash diced
  • 1 Red or Yellow Bell Pepper seeded and diced- (substitute celery to replace pepper)
  • 1 28 oz can Diced Tomatoes with juice
  • 2 cups Chopped Cooked Chicken – 19 oz can Beans for vegetarian-rinsed/drained
  • 4 cups Low-Sodium Chicken Broth Water or Vegetable broth if vegetarian
  • 1 tsp Salt
  • Freshly Ground Black Pepper
  • Freshly Grated Parmesan Cheese – optional

Instructions

  • Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
  • Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
  • Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
  • Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
  • Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.

Notes

Easy recipe to make vegetarian.

Stir Fry Recipe

Used by permission from 360 Cookware

Ingredients

  • 3 Tbsp Hoisin Sauce
  • 1 tbsp plus 2 Tbsp Sesame Oil
  • 2 Tbsp plus 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Agave Syrup
  • 3/4 cup Vegetable Broth
  • 2 Garlic Cloves minced (Omit for allergies)
  • 1 tsp Fresh Ginger minced
  • 1 tbsp Cornstarch
  • 1 cup Seitan chopped into 1” pieces
  • 3-4 Scallions chopped
  • 1 Red or Yellow Bell Pepper
  • 1 cup Asparagus chopped into 1” pieces
  • 1 cup Sliced Shiitake Mushrooms
  • 1 cups Broccoli chopped

Instructions

  • Place the Stir Fry Pan over medium heat and add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
  • Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the Stir Fry Pan over medium to high heat. Add the seitan and fry until lightly browned. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crips-tender.
  • Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
  • Serve immediately with soba noodles.

Notes

Tags: 2 Quart, 2 Quart Saucepan, 3.5 Quart, 3.5 Quart Sauté, 3.5 Quart Sauté Pan, Entreés, everyday cooking, Everyday Meals, Fry, meat, Mushrooms, Oriental, quick and easy recipes, Recipe, recipes, Saucepan, Seitan, Seitan Stir-Fry, Shitake, Shitake & Seitan Stir-Fry, Stir-Fry
Kathryn Raaker with a Skipkenny product

My friend, Marty Schultes and I, had a great time making a number of recipes for Father’s Day with some SkipKenny BBQ products. Check out the appetizers, slaw, burgers, and other summer foods we prepared.

Skipkenny BBQ Baked Beans

Course: Side Dish
Cuisine: American

Ingredients

  • 2 15 oz Cans of pork and beans
  • 3 Tbsp Skipkenny Mustard Marinade
  • ¼ cup table syrup
  • ¼ cup light brown sugar
  • 4 Tbsp of your favorite Skipkenny BBQ Sauce

Instructions

  • Mix ingredients well and place in 11 x 8 pan
  • Cook at 350° F for one hour uncovered.
  • Serve Hot!!!

Skipkenny BBQ Mac-n-Cheese

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 1 16 oz package of elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 8 oz package cream cheese
  • 1 tsp Skipkenny Texas BBQ Rub
  • 8 oz sharp cheddar cheese
  • 8 oz mozzarella cheese
  • 3 oz parmesan cheese

Instructions

  • Cook pasta per package instruction
  • In a saucepan melt butter and whisk in flour until thick, whisk in milk bring to a boil and whisk in BBQ Rub. Stir in cream cheese until mixture is smooth.
  • In a large bowl mix cheeses and the cream cheese sauce with the pasta.
  • Pour mixture in an 11 x 9 ½ pan and bake at 350° F uncovered for 10-15 minutes (top starts to brown) and then covered for another half hour.

SkipKenney Smoked Bacon Burger

Ingredients

  • 12 oz thick-cut Bacon
  • 1 lb lean ground beef
  • 1/8 cup Skipkenny Beef Marinade
  • 1/8 cup Skipkenny Texas BBQ Rub
  • 3 Tbsp Mustard Marinade

Instructions

  • Smoke Bacon at 300° F until cooked the way you like it.
  • Mix Beef Marinade and rub into the ground beef then form into patties for grilling.
  • Once Burgers are done, place on your favorite buns, add Bacon, and other condiments. You could also go bunless or use lettuce as a wrap. You can also use the Mustard Marinade or your favorite toppings to make delicious Burgers.

Skipkenny Coleslaw

Course: Salad, Side Dish
Cuisine: American

Ingredients

  • 1 pkg shredded coleslaw mix
  • ½ small head of green or red cabbage
  • ½ cup shredded carrots
  • For Dressing Mix
  • 1 cup Hellman’s or Best Mayonnaise
  • 1 tsp Skipkenny Rub
  • 1 Tbsp apple cider vinegar
  • ¼ cup of prepared mustard

Instructions

  • Directions In a large bowl mix add the Coleslaw mix or your own
  • Mix together the Dressing and pour over the coleslaw mixture and blend it into the coleslaw.
  • Refrigerate for 1 hour or serve immediately with your meal.

Notes

Note: If you wish to make your own:

Skipkenny BBQ Dip

Course: Appetizer, Snack
Cuisine: American

Ingredients

  • 12 oz whipped Philadelphia Cream Cheese
  • 1 tsp Skipkenny Rub
  • 1 Tbsp Whiskey BBQ Sauce Alt: Sweet BBQ or Spicy BBQ sauce

Instructions

  • Mix all ingredients in mixing bowl until smooth Chill about 1 hour.
  • Serve with Fresh vegetables scoopers or crackers.

Filipino Fruit Salad

Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Servings: 8

Ingredients

  • 2 30 oz cans fruit cocktail Tropical optional
  • 2 7.6oz cans table cream
  • 1 14 oz . can condensed milk
  • 1 8 oz block softened cream cheese
  • 10 Maraschino Cherries
  • 1 small jar red palm fruit Asian store
  • 1 jar coconut gel (green or white) Asian store
  • 1 medium mangoe
  • 1 avocado

Instructions

  • Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.

Peach Cobbler is Kathryn’s favorite dessert and in these segments she shares her recipe that was handed down from her mother.

 

Kathryn's Peach Cobbler

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Comfort Foods
Servings: 8

Ingredients

  • 10 medium sized fresh peaches pitted, peeled and sliced into thin slices
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/2 teaspoons Lemon juice I prefer Fresh Lemon juice
  • 2 teaspoons Cornstarch
  • 1 cup All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar this is 1 additional for topping
  • 1 teaspoon Baking Powder for topping
  • 1/2 teaspoon Salt for topping
  • 6 tbsp Unsalted Butter chilled and cut into small pieces for topping
  • 1/4 cup boiling water you will mix this with 3 tbsp of sugar and cinnamon
  • 3 tbsp White Sugar this ingredient is mixed with the boiling water
  • 1 teaspoon Ground Cinnamon this ingredient goes with boiling water

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
  • Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.

Notes

This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
 

This segment Kathryn makes a new kind of Homemade Ice Cream Rocky Road with Fresh Strawberries instead of the marshmallows.

Rocky Road Homemade Ice Cream

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Servings: 6

Ingredients

  • 2 cups Milk
  • 1 1/2 cups chocolate chips
  • 1 3/4 cups Granulated Sugar
  • 1/2 teaspoon Salt
  • 6 cups Whipping C
  • 2 cups half an half cream
  • 1 tbsp vanilla extract
  • 1 cup chopped Pecans
  • 2 cup sliced fresh strawberries

Instructions

  • Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients except the strawberries, pecans and chocolate chips. Cover and refrigerate for about 30 minutes. Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker. Do not fill the Canister more than 2/3 full, as the mixture will expand during freezing. When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.

 

Fried Sweet Plantains

Course: Side Dish

Ingredients

  • 1 cup Organic coconut oil
  • 6 Ripe Plantains (Skins will be black)
  • 1/2 cup Granulated Sugar
  • 1 tsp kosher salt
  • Pinch freshly ground pepper (to taste)

Instructions

  • Remove skins and slice plantains on the diagonal. Heat organic coconut oil to in skillet to about 350º Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches. Sprinkle with salt, pepper and sugar Drain on paper towel and sprinkle with remaining sugar Enjoy!

Notes

350º