Kitchen Guy’s Cranberry Upside Down Cake Recipe

Ingredients
3/4 cup unsalted butter
3/4 light brown sugar
3/4 lb. fresh cranberries (1 12-oz. bag)
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
2 large eggs, separated
2 tsp. vanilla extract
1/2 cup milk
1/4 tsp. cream of tartar
1 cup heavy cream (optional)
1 Tbsp. confectioners sugar (optional)

Method
Preheat oven to 350. Butter a 9-inch round cake pan. In a small pan over medium heat, melt 4 Tbsp.
butter and the brown sugar and pour the mixture into the bottom of the cake pan.

Place the cranberries in the cake pan on top of the melted butter and sugar.

Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup
butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1
tsp. vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after
each addition.

In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of
tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter.
Spread the batter over the fruit in the cake pan and bake until a toothpick inserted in the center
comes out clean, about 55 minutes.

Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes.
Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.

Options: Whip the cream to soft peaks, then flavor with remaining vanilla and confectioners sugar.
Serve slices of cake with the fresh whipped cream.

Katsudon – Japanese-style Pork Chops Recipe

Ingredients
1/2 pound pork cutlets
1 1/2 cups rice, medium grain, uncooked
2 cups yellow onion, sliced
2 cups low sodium chicken broth
1/2 cup mirin* (sweetened rice wine)
1/2 cup low sodium soy sauce
2 tablespoons sugar
*available in the Asian food section of your supermarket
4 slices fresh ginger
6 large eggs, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups panko*
1/4 cup vegetable oil

Method
Cook rice as directed on package and keep warm until serving.

Simmer onion, broth, mirin, soy sauce, sugar and ginger in a large sauté pan over medium low heat until onion is soft, about 15 minutes.

Beat the eggs in a shallow dish. Mix flour, salt and pepper in a separate dish and place panko in a third dish. Dredge the cutlets first in the flour, then the egg and finally the panko. Then double bread by dipping into the egg and then the panko again. Transfer to a rack until ready to fry.

Heat oil over medium high heat in a second sauté pan. Fry cutlets in batches on both sides until cooked through, about 6 to 8 minutes total. Transfer cutlets to a rack to cool set over paper towels to drain.

To serve, place cutlets in the simmering broth. Cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth and sprinkle with scallions.

For all of Kitchen Guy’s recipes and videos, visit Kitchen Guy.

Kitchen Guy’s Chicken, Olive and Roasted Red Pepper Tart Recipe
Servings: 6

Ingredients
1 puff pastry, frozen sheet
1 large egg, beaten
1 cup chicken breast, cooked, shredded
1 cup chicken leg quarter, shredded
1/2 cup Kalamata olive, chopped
1 tablespoon tarragon, fresh, or 2 tsp. dried
1 cup Parmesan cheese, shredded
1 teaspoon black pepper, freshly cracked
1 cup roasted red pepper, sliced

Method
Preheat oven to 400. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if you have to in order to avoid overcrowding. With a paring knife, score a 1/2–inch border around each rectangle to allow the edge of the pastry to rise. Brush both sheets of pastry with beaten egg. Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border. Sprinkle with cheese and black pepper. Place in the oven and bake for 15 minutes, until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.

The famous cold soup of Spain and the solution for that overflow of tomatoes in your garden.

Kitchen Guy’s Chunky Gazpacho Recipe

Ingredients
Half a small red onion, chopped
2 large garlic cloves, minced
3 Tbsp. olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, cored and diced
1 large cucumber, peeled, seeded and diced
1 medium green pepper, seeded and diced
2 Tbsp. tomato paste
1/3 cup fresh cilantro, chopped
5 dashes Tabasco sauce
2 6-ounce cans tomato juice

Method
Puree onion and garlic in a food processor with olive oil and vinegar. Combine half a cup of the tomatoes, half a cup of the cucumber and half of the green bell pepper in a small bowl and reserve. To the processor mixture, add cilantro, tomato paste, and remaining tomatoes, cucumber, green pepper. Blend until a chunky puree forms, but don’t over process. Season to taste with Tabasco sauce, salt and pepper. Thin with tomato juice and transfer to a large bowl. Cover and refrigerate for several hours. When ready to serve, add reserved vegetables. Serve well-chilled. For a flourish, add seasoned croutons.

Kitchen Guy’s Braciole Recipe
Recipe adapted from Chef Sandy Hall

Ingredients
1 large bunch baby spinach
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
6 medium garlic cloves crushed and chopped
3/4 cup panko (Japanese-style) breadcrumbs
2 pinches red pepper flakes
1/2 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
1 cup dry red wine
1 28 oz. can or jar of tomato sauce
1 1/2 lbs. sirloin steaks pounded thin enough to roll

Method
Preheat oven to 400. Sauté the spinach in the olive oil until the spinach wilts and reduces to about half its original volume. Add garlic, salt and pepper to taste and sauté a bit longer until the spinach is completely softened. Add balsamic vinegar and simmer for about 2 minutes. Remove from the heat to cool. Mix in breadcrumbs, red pepper flakes, toasted pine nuts and Parmesan. Pound the beef between two sheets of plastic wrap until it is about 1/4 inch thick and elongated. Remove plastic wrap and lightly salt and pepper the meat. Put a generous heap of the filling in the center of the meat, lift the end closest to you over the filling and roll, sealing with toothpicks or tieing with butcher’s twine.
Drizzle olive oil in a glass baking dish and lay the meat rolls in a single layer. Pour wine until it comes about halfway up the sizes of the meat. Spoon tomato sauce over the top, covering completely.
Tightly cover the dish with foil and bake for 20 minutes. Reduce the heat to 250 degrees and continue braising for 4 hours.

Kitchen Guy’s Ginger Snaps Recipe
by Chef Jim Gray

Ingredients

1 1/2 cups vegetable shortening
2 cups granulated sugar
3 Tbsp. raw (Turbinado) sugar
2 large eggs
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
1/2 cup dark molasses

Method
Preheat oven to 350. In a large mixing bowl, cream together shortening and granulated sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking soda and spices. Add dry ingredients to bowl with mixer at lowest speed. Add molasses and continue beating to combine.

Shape dough into 1-inch balls and place 2 inches apart on greased cookie sheets. Sprinkle with raw sugar crystals.

Bake for 12 to 15 minutes or until outside edge of cookies begins to crisp and turn slightly darker and the middle is still soft. Bake for a shorter time for softer cookies. Transfer to a wire rack to cool.

Kansas City Barbecue Sauce
Chef Jim Gray

Ingredients:

2 tsp. vegetable oil
1 medium onion, finely diced or minced
4 cups low sodium chicken broth
1 cup root beer
1 cup apple cider vinegar
1 cup dark corn syrup
1/2 cup dark molasses
1/2 cup tomato paste
1/2 cup ketchup
2 Tbsp. spicy brown mustard
1 Tbsp. Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. liquid smoke

Method:

Heat oil in a large, deep saucepan. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients except for liquid smoke. Bring to a boil, then reduce to a simmer and continue cooking until mixture is thick and has reduced to about 4 cups – about an hour. Stir in liquid smoke.

Sauce can be refrigerated in an air-tight container for up to two weeks.

Chicken A La Romana Recipe

Ingredients
4 6 oz. chicken breasts, boneless, skinless
1 tsp. vegetable oil
2 1/2 cups sliced mushrooms
1 tsp. garlic, minced
1/4 cup dry white wine
1/2 cup all-purpose flour
1 Tbsp. olive oil
3/4 cup chicken stock
4 Prosciutto slices
4 Provolone slices
1 cup milk
1 Tbsp. fresh tarragon, chopped
1 Tbsp. cornstarch
1/4 cup sherry
1/4 cup Parmesan cheese
2 Tbsp. fresh chives, snipped
2 Tbsp. red bell pepper, diced

Method
Pound chicken breasts in between sheets of plastic wrap with a meat mallet until they are a uniform thickness, about ¼ inch. Cover and set aside in the refrigerator.

In a medium sauté pan, heat vegetable oil over high heat. Add the garlic and heat for a moment. Add the sliced mushrooms and sauté until the mushrooms are brown and cooked down. Add the white wine and cook for another minute. Remove the pan from the heat and set aside to cool.

Season the flour with salt and pepper. Dredge the chicken in the seasoned flour and shake off excess.

Heat the olive oil in a large skillet over medium high heat. Add the chicken and sauté quickly until the breast is golden brown. Turn the chicken, the remove the pan from the heat. While the chicken is off the heat, cover each breast with a slice of Provolone and top the cheese with a slice of Prosciutto. Add 1/3 of the chicken stock to the pan, cover and return it to the heat. When the cheese has melted, remove the pan from the heat and uncover. Remove the chicken breasts and set aside on a plate and cover to keep warm.

Place the pan back on the stove and reduce the heat to medium. Whisk the cornstarch in the milk until smooth. Add the remaining chicken stock, tarragon and the milk slurry. Cook, whisking constantly until the sauce begins to thicken. Add the mushrooms and continue to stir. Add the sherry and some salt and cook until the sauce has thickened to your preference. Remove the pan from the heat and incorporate the Parmesan into the sauce.Place the chicken breasts on plates and cover with the sauce. Garnish with chives and diced bell peppers.

Kitchen Guy’s Vichyssoise Recipe

Ingredients

2/3 cup leeks, white portions only—thinly sliced
1 small onion—sliced
2 tablespoons butter
1 1/2 cups potatoes—peeled and sliced
2 cups chicken broth
1 1/2 cups milk
1 cup heavy whipping cream
coarse salt to taste
chives—snipped, for garnish

Method

In a medium saucepan, cook leeks and onion in butter until tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil, then reduce heat, cover and simmer for 35 to 40 minutes or until potatoes are very tender. Remove from heat.

In a food processor, puree half the mixture until smooth. Pour into a large saucepan. Repeat with remaining mixture or puree with a stick blender. You can refrigerate the soup at this point and complete at a later time.

When ready to serve, add milk and cream to the soup mixture, blending well. If serving hot, heat gently over medium heat, stirring occasionally. Ladle into individual bowls and garnish with snipped chives.

Kitchen Guy’s Pasta Frittata Recipe

Ingredients

8 ounces pasta — leftover
2 cups tomato-based pasta sauce — divided
5 large eggs — beaten
1/2 cup Italian parsley — chopped, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
5 tablespoons olive oil
1 cup grated parmesan cheese

Ingredients

Preheat broiler. Toss pasta and 1 cup pasta sauce in a medium bowl to blend. Comine eggs, 1/4 cup parsley, salt, pepper and cayenne in a small bowl, and whisk to blend.

Heat oil in large broiler-proof nonstick skillet over medium high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over, but do not stir. Reduce heat to medium low. Cook until eggs start to firm up and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese.

Broil until cheese melts, about 3 minutes.

Meanwhile, heat remaining sauce over low heat. Using a flexible spatula, loosen edges and bottom of frittata. Slide out onto plate, sprinkle remaining parsley and cut into wedges.

Serve wedges with sauce.

Kitchen Guy’s Honey Flan

Ingredients

3 eggs, beaten
1 1/2 cups milk
1/2 cup honey, divided
1 tsp. vanilla
1/4 tsp. ground cinnamon

Method

Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl and mix well.

Place 4 custard cups or ramekins in a baking dish. Spoon 1 Tbsp. honey-cinnamon mixture into each cup. Divide egg mixture into each cup. Place baking dish on middle rack of oven. Pour boiling water into baking dish around cups to 1 -inch depth. Bake at 325 for 30 to 45 minutes or until knife inserted near center comes out clean.

Serve warm or cold. Loosen edges of individual custards with spatula or knife. Invert onto dessert plates.

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.

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.

Book a Private Cooking Lesson with Chef Jim Gray (aka The Kitchen Guy) for just $19.95. Learn more >
Visit The Kitchen Guy online and watch all of his recipe videos. Learn more >

Cinnamon & Sage Rubbed Lamb Chops
Ingredients
2 Tbsp. fresh sage, chopped
6 garlic cloves, minced
1 Tbsp. ground cinnamon
2 tsp. kosher (course) salt
1/2 cup olive oil
4 lamb chops, thick cut
4 cups Cabernet Sauvignon wine
1 cup beef stock
2 Tbsp. unsalted butter
4 ripe peaches cut in half, pit removed
1/2 cup blue cheese

Method
For lamb: In a small bowl, make a paste of the sage, garlic, cinnamon, salt and olive oil. Rub onto lamb. Marinate for 1 to 2 hours.

For sauce: Combine wine and stock in large saucepan. Bring to a boil over medium heat. Simmer until reduced to about 1 1/2 cups, about 30 to 40 minutes. Turn heat to low and stir in butter. Set aside to keep warm.

Final preparation: Heat grill or broiler. Grill or broil lamb chops 4 minutes per side. Cut peaches in half and grill or broil 1 minute on each side. Arrange lamb and peaches on a platter. Drizzle with wine sauce and crumble blue cheese over the top just before serving.

Book a Private Cooking Lesson with Chef Jim Gray (aka The Kitchen Guy) for just $19.95. Learn more >
Visit The Kitchen Guy online and watch all of his recipe videos. Learn more >