Recipe Video: Spanish Tortilla [2:00m]: Play Now | Play in Popup | Download

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Chef Jim’s Spanish Tortilla Recipe

Ingredients
4 Tbsp. olive oil
1 pound red potatoes cut into ¼-inch slices
1 onion, sliced thin Salt and pepper to taste
4 eggs beaten
1 Tbsp. fresh parsley, minced

Method
Heat 3 tbsp of the olive oil in medium, non-stick skillet over medium-low heat. Layer potatoes and onions in pan, seasoning each layer with salt and pepper.

Cover and cook until vegetables are tender, turning gently with a spatula once, about 10 to 15 minutes. Remove from skillet. Let cool 5 minutes, and then gently mix with beaten eggs.

Heat remaining tablespoon of oil in same skillet over medium heat. Pour egg-potato mixture into skillet. Cook until bottom is just golden and top is still not set, occasionally lifting edges with spatula and tilting pan to let uncooked egg run underneath, about 5 minutes. Loosen eggs and slide onto large plate or large pan lid. Invert plate, and return eggs cooked side up to skillet, and cook until eggs are fully set, about 3 minutes longer. Slide “tortilla” out of pan onto plate, sprinkle with parsley and let cool.

 

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 Beef Wellington - Romance in Small Packages: Play Now | Play in Popup | Download

Menu for Sara from Tuscaloosa Featuring Beef Wellington

Avocado Balsamica
Sliced avocado dressed with balsamic vinegar and a touch of salt and pepper and placed on a bed of greens. Prepare 15 minutes before serving.

Individual Beef Wellingtons with Blue Cheese
Prepare steaks, and if you enjoy mushrooms then the duxelles one day in advance. Wrap beef and duxelles in store-bought pastry and bake 1 hour before serving. Link to a Chef Jim’s recipe: Roast Beef Wellington

Glazed Carrots with Lemon and Mint
See Chef Kevin’s Recipe Online. Vegetables can be “prepped” the day before. Listen to our audio class on how to best store your vegetables.

Mashed Potatoes with Horseradish
Visit Chef Kevin’s Blog for This Recipe
Can be prepared one day in advance. See Do-Ahead Mashed Potatoes for ChefsLine tips on preparing great mashed potatoes.

Chocolate Cheesecake

 

 Szechuan Shrimp with Chef Jim [2:04m]: Play Now | Play in Popup | Download

Kitchen Guy’s Szechuan Shrimp

Here’s what you need:
3 Tbsp. peanut oil
1 1/2 pounds shrimp (medium size)
1/2 cup green onions, minced
2 Tbsp. ginger root, minced
1 1/2 tsp. garlic, minced
2 Tbsp. sherry
3 Tbsp. soy sauce

2 tsp. sugar
1/2 tsp. salt
3 Tbsp. ketchup
3 Tbsp. chili sauce
1 1/2 tsp. crushed red pepper flakes
2 tsp. cornstarch
1/2 cup water

Here’s how to make it:
Heat oil in large skillet. Add the shrimp, green onions, ginger and garlic. Stir until shrimp starts to turn pink. Quickly add the sherry, soy sauce, sugar and salt. Sauté quickly until bubbling, then add ketchup and chili sauce. Remove the pan from the heat. Remove the shrimp with tongs and place in small bowl. Chill immediately in freezer. Mix the cornstarch with the water. Return the sauce to heat and add the cornstarch slurry. Bring to a boil and let thicken and clear. Remove from the heat and chill quickly. Mix the chilled (not frozen) shrimp into the cooled sauce and package.

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 Apple Fritters with Chef Jim [2:09m]: Play Now | Play in Popup | Download

Kitchen Guy’s Apple Fritters

Here’s what you need:
2 large firm, tart apples, peeled, cored and sliced into 1/4″ rings
1 Tbsp. apple cider
2 tsp. lemon juice
1 large egg, beaten
1 Tbsp. sugar
1/2 tsp. lemon zest
1/2 tsp. apple brandy
1/4 cup buttermilk at room temp.
1/2 Tbsp. butter, melted
1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
Vegetable oil for frying

Here’s how to make it:
In a large bowl, toss apple rings with apple cider and lemon juice. Let stand for at least an hour. To make the batter, whisk egg, sugar, lemon zest in a small bowl until it forms a ribbon when you lift your whisk. Beat in apple brandy (you can substitute apple cider), then buttermilk and then the melted butter. Sift the flour with the baking soda and salt and fold it into the buttermilk mixture until you have a smooth batter. If the batter is too thick, add more buttermilk. Heat about 2 inches of oil in a deep fryer or pot with deep sides. Drain apple slices and pat dry. Dip slices into batter, letting excess drip off and place gently in hot oil. Dry until the bottom is deep golden brown and the coating puffs, about 2 minutes or so. Carefully turn slices and fry the other side until golden. Drain on paper towels and dust with powdered sugar.

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 ChefsLine Classic Lasagna [2:00m]: Play Now | Play in Popup | Download

Kitchen Guy Classic Lasagna
Ingredients
1 28 oz. can Italian tomatoes
1 pound ground beef
1/4 pound ground Italian sausage
1 small onion, chopped
1 Tbsp. sugar
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. garlic salt
1 6 oz. can tomato paste
2 eggs, lightly beaten
1 30 oz. container Ricotta cheese
1/2 cup Parmesan cheese
4 oz. lasagna noodles – no cook style
8 oz. Cheddar or Jack cheese cubes
1 4 oz. can sliced black olives

Method
Meat Sauce: Cook beef, onion, and sausage until well browned. Drain fat, and add sugar, oregano, crushed red pepper, bay leaf, salt, thyme, garlic salt, tomatoes with juice, and tomato paste. Simmer covered, for 30 minutes, then discard the bay leaf. Preheat oven to 350 degrees. Mix eggs and ricotta and 1/2 of the Parmesan in a bowl. Cover the bottom of a glass baking dish with a little bit of the sauce. Layer 1/2 of the noodles, half of the Ricotta-egg mixture, 1/2 cubed jack cheese, and 1/2 of the meat sauce. Repeat layers. Sprinkle olives and remaining Parmesan cheese and grated Cheddar cheese on top. Bake for 60 minutes covered and finish uncovered for an additional 15 minutes.

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