Goldenrod Eggs "The Wonderful World of Cooking

Goldenrod Eggs From “The Wonderful World of Cooking” by Edward Harris Heth. When I started out on this adventure to re-create recipes from Heth’s cookbook, I was certain there would be challenges.  What has amazed me is how much I‘ve learned about cooking, American culture and even a little about myself. I chose this recipe for two reasons: first I love breakfast but rarely prepare it and second, this looked easy to do …. and it was.  It was so simple that I doubted it would taste good but those doubts vanished when the first fork passed my lips and delivered a rich creamy texture with an eggy goodness that had me licking my plate!

2 tablespoons real butter

1 tablespoon flour

¾ cup half & half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Swiss - almost any cheese will work and is the best way to make subtle variations on this dish. 

4 hard boiled eggs separated with the whites chopped small

4 slices of smoked ham

4 slices good bread toasted.

Melt the butter in a pan adding the flour when butter begins to bubble.  To the butter and flour mixture add the cream and heat gently until it thickens.  Now add salt, pepper and cheese; stirring until the cheese completely melts.  Mix in the egg whites and cook till heated.  Place a slice of warm ham on a slice of toast and spoon the egg white mixture over it.  Over the egg white sauce, grate one egg yolk for each piece. Enjoy!

The Wonderful World of Cooking: A journey of food

I love cookbooks.  Others read romance novels or maybe Stephen King, but for me cookbooks.  This little gem came to me as a birthday present from my sister Kendra.  Written in the 1950's "The Wonderful World of Cooking" is a well woven tale of life, simpler times and good food.  While reading the stories told by the Ed Heath, I thought often of the popular movie "Julie & Julia".  So I have decided to do my own version.  For the next few months I will recreate the recipes shared by Ed Heath in his marvelous book "The Wonderful World of Cooking".

Praline Pecan Brownies: I Cheated

I cheated when it came to making these scrumptious bites.  I started with a good quality box mix for the brownies.  Once cool I cut them and dressed them up with caramel sauce, cinnamon sauce and bourbon praline pecans.  What can I say but, WOW were these good.

Corn Griddle Cakes: It's a Southern Thing

I love a challenge! So when a customer of Chappy's Deli asked for Corn Cakes as the appetizer for their dinner party, I got fired up.
"Why, you may ask?" The answer is simple, I am a Yankee.  Never had them or made them, till now. I search for a base recipe I like and then tweak it to reflect me.  These little morsels turned out to be a smashing success.

In one bowl combine the following:
1 cup stone ground plain cornmeal
1/2 cup all purpose flour
3/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

In another bowl combine the following:
1 cup buttermilk
1 large egg
1/4 stick melted butter
1/4 cup minced red onion
1/4 cup minced frozen corn
1/4 cup minced roasted red pepper
1 clove of garlic minced
2 tablespoons chopped cilantro or parsley
1 cup fine shred Parmesan cheese

Add in dry ingredients till just mixed.  Drop spoon fulls of batter onto a medium high pan with butter.
Serve with salsa and sour cream or any number of other ideas.  Enjoy!

Slow Roasted Beef with Horseradish Aioli on a Onion Encrusted French Baguette

This amazing sandwich made a brief run on Chappy's Deli's gourmet menu.  We wanted something with wide appeal, but real eye popping appearance.  Our French Dip sandwich from the deli menu is a popular sandwich that is easy, simple and a great candidate for a makeover. With two easy to execute twist this was what we got.  Chappy's Deli has a good french roll, but when we added French's Onions to it " Shazam"! Now time for a little taste infusion and that came in the form of horseradish aioli.  Finish with traditional Swiss cheese and you have a gourmet delight.  Just another piece of Chappy's Deli Sandwich Art.

Chappy's Deli, Me and our Art

I am a lucky man!  What I do for a living is make ART.  Yes, with food.  The pleasure I get from seeing people smile and make outrageous noises over my food is priceless.  Every day I have the honor of working for Chappy's Deli as the resident "Deli Chef".  A role that has allowed me to influence the menu in a variety of ways.  The most obvious being sandwiches.

Sandwiches are the easiest of creations.  With an almost endless array of breads, meats, cheeses and toppings there could be no better canvas to make art with.

Take this gorgeous beauty pictured here in this post for example.  One of our first test products for a pretzel roll to come out of the Chappy's Deli test kitchen.  We take great pride in what we do, so I want to share with you the "art" we have created over 20 years.

Bubble and Squeak

Many of my friends will tell you, that I have a bit of an obsession with all things British.  Even the food!  I know they get a lot of bad press on the subject, but I love it.  My inspiration as a chef comes from two of England's most celebrated cooks Clarissa Dickson Wright and Jennifer Paterson.  I love these "Two Fat Ladies" something fierce.  So it should come as no surprise that bubble and squeak is a standard in my house.

3 cups chopped cold cooked potatoes
1 onion minced ( red is best if you asked me)
11/2 cups blanched chopped cabbage ( I have also used leek greens)
salt and pepper to taste
paprika to dust the finale product

Cooking in lard does make a huge difference and remember to keep pressing it down.