Friends of Chef Tel Recipes Tell All

One of the most important things that we can share -- whether it be a prominent chef, or a self-taught chef, is the love of food. It is the universal make-up that people world wide share. My most recent endeavors to share my own unique recipes is through social networking, and by friends that I have encountered by way of Pinterest.

If anyone has any suggestions or links to share, I have included a link to connect with me through my Pinterest food board. I am in the process to create a Google Foodie Hangout, in addition to share other recipes on my blog -- as I continue correspond with other Blog owners who wish to spread the good news about their unique creations.

I hope you foodie lovers will enjoy interacting with one another, and collaborate to pick the best recipes to showcase in 2017. Anyone who has any ideas on how to share their recipes on social networking -- feel free to contact me via Blogger, Twitter, Pinterest, or email, all email correspondence through my blog follows Google's strict rules of engagement.

Resource Link: https://www.pinterest.com/savageboyy7/chef-tel-recipes/

Photo Credit: Alfonso Coley

Healthy Weight Recipes: Skillet Shrimp Gumbo Recipes

Ingredients

6 Servings

½ cup of Smart Balance 50/50 Butter Blend

2 cups of fresh or frozen okra

1 ½ pound of medium shrimp, shelled and deveined

3 garlic cloves or 3 tablespoons of Spice World crushed garlic

½ cup of chopped scallions

1 ½ teaspoon of iodized salt

1 ½ tablespoon of ground pepper

2 ½ cups of spring water

1 can of whole tomatoes

8 drops of Texas Pete hot sauce

2 drops of Tabasco hot sauce

2 whole bay leaves

1 cup of cooked rice

1 ½ tablespoon of Mrs. Dash Southwest Chipotle seasoning blend

1 ½ cup of finely chopped celery

1 ½ cup of finely chopped Spanish onion

Skillet Shrimp Gumbo Recipes

Directions

1. Turn stove top burner on medium heat, add Smart Balance butter blend to cooking pan, bring to a boil and cook for 10 minutes. Stir occasionally so that okra can cook thoroughly. Add the shrimp, garlic, iodized salt, scallions, and pepper; simmer ingredients for 5 additional minutes.

2. Begin to add spring water, tomatoes, and bay leaves to cooking pan; cover and simmer for 20 to 25 minutes. Stir in Tabasco sauce and Texas Pete hot sauce, remove bay leaf before returning lid to frying pan.

3. Add rice to a large bowl, cover rice with gumbo – serve immediately.

Photo Credit: jeffrey w. -- via flickr -- Wikimedia Creative Commons

Guilt Free Gourmet Recipes to Die For: Blackened Chilean Sea Bass with Black Beans

Ingredients and Directions

Finely chop 1 ½ Spanish red onion, can use minced garlic or chop garlic if preferred-will need 1 tablespoon of minced or chopped garlic.

Add 2 cans of Goya black beans to pot; add Goya pimento regular seasoning to beans, add remaining ingredients-bring to boil for 2 minutes, stir while boiling, reduce heat and let simmer for 15 minutes.

Add ½ cup of white cooking wine to unseasoned sea bass.

Season bass with a few generous shakes of Mrs. Dash lemon pepper seasoning; also add a few sprinkles of thyme, oregano and parsley.

Add 2 to 3 salted butter chips on top of bass.

Pan Broil sea bass at 475 on medium level in oven for 20 minutes, during 10 minutes of cooking time you will need to add 1/3 of water to pan or rack as wine sauce will evaporate.

Every 5 minutes-scoop wine sauce from cooking pan to pour on top of bass to ensure tenderness and proper browning of herbs.

After sea bass is ready to serve, squeeze ½ lemon juice on surface of bass and serve immediately.

Tip for soon to be at home chefs, cast iron skillets and cookware will give the best results when pan broiling sea bass.

Photo Credit: Karen via flickr 2010 -- Wikimedia Creative Commons

Guilt Free Gourmet Recipes to Die For: Pan Broiled Teriyaki Chicken Wings

Ingredients and Directions

Serves 2

Before preparing wings, soak chicken in iodized salt for 1 to 2 hours. After soaking time, place chicken in colander, rinse thoroughly for 5 minutes, while rinsing rub off salt and let drain for 15 minutes.

1. Pour a generous amount of Kikkoman Teriyaki Marinade & Sauce over both sides of wings.

2. Add a generous amount of Mrs. Dash salt free lemon pepper seasoning to both sides of wings.

3. Add a generous amount of McCormick salt free all purpose herb seasoning to both sides of wings.

4. Add a few shakes of Goya seasoning to both sides of wings.

5. Place wings in pan, add 1 & ½ cup of water to pan, add an additional ½ cup of teriyaki sauce to pan.

6. Preheat oven on pan broil setting to 375 degrees for 2 minutes before adding wings to oven. Next, place wings in oven at medium rack height from pan broil coils.

7. Pan Broil one side for 20 minutes, turn wings over and pan broil for 20 minutes, and add another ½ cup of water after 40 minutes of cooking time.

8. In between cooking-baste or saturate wings with sauce 2 to 3 times every 10 to 15 minutes.

9. Turn wings over for final time, increase oven temperature to 450 degrees for 8 minutes, after time has expired-remove wings immediately. Pour remaining teriyaki sauce over wings. Top with a piece of lemon or orange slice, and serve.

Photo Credit: AlekhyaaDas -- 6/2015 -- Wikimedia Creative Commons

Red, White and Blue Clams Casino Seafood Lovers Dish

Serves 6 to 8

Ingredients

2 dozen cherry-stone clams

2tbls of olive oil

1tbls 50/50 smart balance butter blend

½ cup finely minced Spanish onion

¼ cup finely chopped green pepper

2 fresh peeled garlic cloves or spice world chopped garlic

1 cup Italian bread crumbs

4 slices cooked crispy bacon/crumpled

1/2 teaspoon oregano

2tbls grated Parmesan cheese

¼ cup chopped parsley

Liberal amount of paprika

Small amount of olive oil to taste

Directions

1. Preheat oven to 425 degrees

2. Thoroughly rinse and scrub clams, discard any that are open. Place clams on a baking sheet and bake until the shells open, remove meat from shell. Finely chop clams, discard one half shells.

3. Heat 50/50 smart balance butter blend and cooking oil in saute pan. Add chopped garlic, green pepper and onion, saute ingredients until tender. Remove from heat and let cool.

4. Add chopped bacon, bread crumbs, and oregano and Parmesan cheese. Add clams to mixture, mix up all ingredients well.

5. Clam shells that have been saved – begin to fill in clam mixture. Sprinkle parsley and paprika; finally, drizzle with olive oil. Bake Red, White and Blue Clams Casino for 8 minutes, should be golden brown on top. Immediately serve while clam dish hot from the oven.

Photo Credit: Sheri W. -- Wikimedia Creative Commons -- via Flickr

The Perfect Saint Patrick Grilled Reuben on Toasted Rye

Serves 4 to 6

Ingredients

2Ibs of shaved corn beef or freshly cooked brisket

Kosher sauerkraut

4 barrel dill pickles

1 16oz bottle of 1000 island dressing

1 ½ stick of 50/50 smart balance butter blend

Pam non-stick cooking spray

Directions

1. Each grilled Reuben will need to be pan-fried separately when cooking for a family of 4 or 6. Pre-heat cooking frying pans to low heat, immediately spray a generous amount of Pam to each pan. Let cooking pan heat for 10 minutes before adding rye bread.

2. Add rye bread to cooking pan; place a generous amount of shaved corn beef to one slice of bread.

3. Place 3 tablespoons of Thousand Island dressing on top of corn beef.

4. Top off with a generous amount of kosher sauerkraut, immediately place the side down slice of rye bread to the top of the sandwich.

5. Add 1 tablespoon of 50/50 smart balance butter blend to pan, turn up heat to medium and smoothly turn over Reuben. Take spatula and push down of sandwich; also gently hit the top of the bread to give the rye a little breathing before flipping it over.

6. As the Reuben is grilling – make sure that the smart balance butter blend saturates the bottom rye bread to give it the ultimate taste.

7. Total time for grilled Reuben, 10 to 12 minutes. Remove Reuben from pan, slice in half and serve with two slices of dill pickles.

Photo Credit: jefferyw -- via Wikimedia Creative Commons

Butter Beans with Smoked Turkey and Wild Rice

Serves 4 to 6

Ingredients

2 cups of Uncle Ben’s Wild Rice

1 pound of smoked turkey necks

3 tablespoons of Goya Adobo (all purpose seasoning)

2 tablespoons of Spice World

2 tablespoons of Texas Pete Hot Sauce

2 tablespoons of Mrs. Dash (original seasoning blend)

1 ½ Spanish onion – diced into medium pieces

Less than a half of celery stalk chopped into very small pieces

2 bags of Frozen Butter Beans

1 qt. stick of butter

Directions

1.  Add 4 cups of water and 1 qt. stick of butter to cooking pot - add rice to pot and turn up heat up to high. When rice begins to boil – immediately reduce heat and let simmer for 15 minutes. 

2.  Rinse off turkey necks under cold running water for several minutes, rub meat in between rinsing – add 8 cups of water to large cooking pot, add turkey necks to pot, turn stove-top heat to high and continue to cook at this temperature for 1 hour.

3.  After 1 hour add all ingredients to cooking pot, reduce heat to medium and cook for an additional 1 hour or until butter beans are tender. Turkey Necks should be tender to the point of meat falling off the bone. In between cooking make sure to skim off excess grease to ensure no grease remains.

4.  Add 2 tablespoons of Wild Rice to bowl and top off with a few shakes of Texas Pete Hot Sauce along with desired amount of Butter Beans and serve immediately. 

Author Note: Recipe ingredients can also be substituted with beef, beef sausage, vegetables, and tomatoes to add uniqueness to this classic soul food dish.

Photo Credit: Jpatokal -- 10/2007 Wikimedia Creative Commons

Herb Grilled Lamb Chops and Tasmanian Rib Eye Steak

Directions:

Serves 10 to 12

1 Separately rinse off 10lbs of regular lamb chop and rib eye with cold water, after rinsing - place meat on tempered glass rack or plates, wipe meat dry with paper towels.

2 Marinade one side rib eyes with Goya Salsita Hot Sauce (Salsa Picante), Tangy Arbol Chiles. Season both sides of rib eyes with a generous amount of Mrs. Dash Garlic & Herb Seasoning Blend (No MSG)

3 Marinade both sides of center cut lamb chops with Kikkoman Teriyaki Sauce. Season both sides of chops with Goya pimento and Mrs. Dash Table Blend.

4 Refrigerate meats overnight so that marinade may season meat to perfection.

5 Prepare grill for cooking, after coals are ash hot add meat to rack, during the cooking process continue to use remaining marinade to give meat its ultimate season and tenderness.

Cooking time for medium thick rib eyes will depend on how each family member’s desired temperature is requested.

Center Cut Lamb Chops should be grilled 15 to 20 minutes each side.

Photo Credit: Alfonso Coley

Garlic and Lemon Pepper Grilled Pork Spareribs

Serves 6 to 8

Directions:

 1 Soak pork spareribs in iodized salt, white vinegar and Spice World Chopped Garlic, refrigerate meat overnight.

2 After 24 hours discard kosher water, do not rinse off spareribs – due to the seasoning and garlic will give the meat a wonderful season and taste.

3 Slice in half 1 lemon, squeeze lemon juice on both sides of rib meat

4 Season both sides of spareribs with Mrs. Dash Garlic & Herb Seasoning Blend and Mrs. Dash Table Blend

5 Lightly season both sides of pork ribs with Goya Seasoning

6 Grill spareribs for 1 hour and 50 minutes, for the optimum cooking experience, close grill to give the ribs a smoke and tender taste. Make sure to open the top vent a few degrees to release some heat – this will ensure the herbs to penetrate the meat down to the bone. Oh.., everyone should know that the sauce is optional.

One of the most important reasons to soak the pork spareribs in iodized salt, the garlic and vinegar removes impurities and old blood from the meat. During the over night soak, the pork meat is purged from any bacteria that may cause intestinal harm. The same can be done for chicken; it is of the utmost importance to presoak these meats to give them an ultimate kosher taste.

 Photo Credit: Alfonso Coley

Receta de pollo a la pimienta de limón asado a la hierba

Sirve de 8 a 10

Direcciones:

1. Presoak 3 pollos enteros en sal yodada y ajo picado durante 24 horas. Después de que los pollos hayan empapado durante este período de tiempo, enjuague los pollos durante 5 minutos. Deje que los pollos se vacíen durante 15 minutos, retire toda la carne inerte del pollo y colóquela en un lado para agregarla al plato.

2. Verter uniformemente 1 taza de vino de cocina sobre cada pollo a ambos lados, añadir el condimento de pimiento de Goya a la cavidad interna del pollo, añadir también unos batidos de la mezcla de sazonado de Sra. Dash Southwest Chipotle a la cavidad interna.

3. Sazone cada pollo con una cantidad generosa de condimento de señora Dash Lemon Pepper Herb en ambos lados.

4. Coloque el pollo en el molde de cocción deseado o en el horno de precalentamiento del plato a 375 grados, coloque la vajilla en el bastidor inferior. Gire la temperatura del horno a 350 grados, este será el tiempo de cocción apropiado final.

5. Durante el tiempo de cocción, gire los pollos cada 25 minutos, asar el pollo durante el tiempo de horneado para asegurar la ternura óptima del pollo entero. Para dar el pollo asado que el sabor adicional del placer, agrega 3 cuartos de cebollas españolas a la cacerola y agregue 1 taza adicional de agua y ½ taza de vino de cocinar a cada cacerola.

Photo Credit: Ewan Swigart -- 2010 -- Wikimedia Creative Commons

Cómo hacer los huesos del cuello del cerdo con la salsa casera de Brown y las patatas blancas

Esta receta ha estado en mi familia durante tres generaciones, es una receta secreta que me gustaría compartir con todos los que disfruta de la creación de una comida abundante, satisfactoria, para el hogar. Esta receta requiere mucho tiempo para prepararse, sería aconsejable seguir cada paso que presento aquí - para disfrutar y salvador en la preparación de esta receta de comida del alma. En general; Esta receta es una tradición de larga data basada en la comunidad afroamericana y caribeña, que ahora se ha convertido en un elemento básico de la cocina americana tradicional.

Sirve de 10 a 12

1. Presoak 3lbs de huesos frescos del cuello de cerdo por 1 hora en agua salada yodada. Retire los huesos del cuello del agua, enjuague bien con agua tibia para eliminar los sedimentos y grasas inertes de la carne. Después de que la carne se haya enjuagado y limpiado apropiadamente, agregue 10 tazas de agua a la olla grande, lleve a ebullición y agregue los huesos del cuello a la olla.

2. Deje que los huesos del cuello se hervan sin cubrir durante 1 hora, antes de reducir al mínimo de calor, desnatase el exceso de grasa varias veces antes de colocar la tapa en la olla.

3. Cocine los huesos del cuello durante otra hora.

4. Mientras los huesos del cuello están cocinando, pelar y cortar 6 patatas blancas enteras en mitades o trozos.

5. Después de que los huesos del cuello hayan hervido a fuego lento durante una hora adicional, deje de cocinar, deje reposar durante 15 minutos.

6. Retire los huesos del cuello de la olla, deseche el agua, se necesitará agua fresca para reiniciar el último proceso de cocción. Lleve a ebullición 10 tazas de agua dulce, agregar los huesos del cuello a la olla.

7. Agregue las papas pre-cortadas y 1 ½ lonchas de español (cebolla roja) a la olla, agregue una generosa cantidad de mezcla de sazonada sin sel Dash.

8. Añadir 2 cucharadas de condimento de Adobo Goya

9. Agregue la salsa picante de Texas Pete (use la discreción a su gusto)

10. Añadir 1 cucharada de tomillo y orégano

11. Agregue 2 cucharadas de ajo del mundo de las especias

12. Agregue 1 cucharadita de almidón de maíz, agregue 1 cucharada de harina

13. Agregue todos los ingredientes para reducir el fuego y dejar hervir a fuego lento durante 1 y ½ hora. Durante la etapa final de la cocción, enjuague el exceso de grasa, no debe haber ningún rastro de grasa de carne visible. Elija la carne con un tenedor, si la carne es tierna, casi se cae del hueso - entonces esta deliciosa receta de comida del alma está lista para servir.

Photo Credit: Alfonso Coley -- Placa de huesos de cuello bien hechos antes de añadir a la olla

How to Make Pork Neck Bones with Homemade Brown Gravy and White Potatoes

This recipe has been in my family for three generations, it is a secret recipe that I would like to share with everyone whom enjoys creating a hearty, fulfilling, down-home, soul food meal. This recipe is time consuming to prepare, it would be well advised to follow each step I present herein – to enjoy and savior in the preparation of this soul food recipe. Overall; this recipe is a long standing tradition based in the African-American and Caribbean community, which has now become a staple of the traditional American cuisine.

Serves 10 to 12

1.  Presoak 3lbs of fresh pork neck bones for 1 hour in iodized salt water. Remove neck bones from water, rinse thoroughly with warm water to remove sediments and fatty inert from meat. After meat has been rinsed and cleaned properly, add 10 cups of water to large pot, bring to a boil, and add neck bones to pot.

2.  Let neck bones boil uncovered for 1 hour, before reducing to minimum heat, skim excess grease several times before placing lid on cooking pot.

3.  Simmer neck bones for another hour.

4. While neck bones are cooking, peel and cut 6 whole white potatoes into halves or chunks.

5. After neck bones have simmered for an additional hour, stop cooking, let stand for 15 minutes.

6. Remove neck bones from pot, discard water, fresh water will be needed to re-start the last cooking process. Bring to a boil 10 cups of fresh water, add neck bones to pot.

7.  Add pre-cut potatoes and 1 ½ finely sliced Spanish (red-onion) to pot, add a generous amount of salt-free Mrs. Dash seasoning blend.

8.  Add 2 tablespoons of Goya Adobo seasoning

9.  Add Texas Pete hot sauce (use discretion-to your liking)

10. Add 1 tablespoon of thyme and oregano

11.  Add 2 tablespoons of Spice-World Garlic

12. Add 1 teaspoon of corn starch, add 1 tablespoon of flour

13. Stir in all ingredients reduce heat and let simmer for 1 and ½ hour. During the final stage of the cooking, skim excess grease, there should be no trace of meat grease visible. Pick meat with fork, if meat is tender, almost falling off the bone – then this delightful soul food recipe is ready to serve.

Photo Credit: Alfonso Coley -- Showing two neck bones well done before adding to the pot