Tuesday, February 28, 2017

Asian Style Pork Burgers w/ Slaw

I really like to experiment with different flavors and put a spin on traditional fare.  In this case, burgers.  I gotta be honest when I say, I’m a burger freak.  Like, it’s my go to.  I LOVE a good burger.  I’m really lucky to have a few local burger joints around me that aren’t chains.  If you are in Delco, you know what I’m talking about – Charlie’s in Folsom.  Seriously, GO THERE.  Best burgers, the old fashioned way.  Cheap and delicious.

Okay, I’m getting off base.  Anyway, I had ground pork defrosted and literally had no idea what I wanted to do with it.  I looked in my pantry and saw the Hoison sauce (which is kind of like Asian bbq sauce).  Then it came to me.  These awesome burgers.  So quick to throw together and SO easy!  You will love them!

ASIAN STYLE PORK BURGERS w/ SLAW

Prep Time:  15 minutes
Cook Time:  10 minutes
Serves:  4

Ingredients:

FOR SLAW:
½ large savoy cabbage, sliced thin
1 carrot, grated
4 scallions, chopped
Pinch powdered ginger
1 TBSP mayonnaise
1 TBSP soy sauce
2 TBSP rice vinegar


FOR BURGER:
2 TBSP vegetable oil
1 ½ lb ground pork
½ tsp hot pepper seeds
1 TBSP soy sauce
½ cup Hoison sauce – put half in pork mix
4 scallions, chopped
4 onion rolls, toasted

Method:

Preheat onion to 400 degrees.  Slice onion rolls open and place on a baking sheet to toast lightly, about 4-5 minutes.  Set aside.

In a medium bowl, combine the ingredients for the slaw.  Toss gently until even coated.  Cover with plastic wrap and set in the refrigerator to marinate. 

In a medium mixing bowl, combine the pork, hot pepper seeds, ¼ cup of hoison sauce, soy sauce and scallions.  Do not overmix.  Just work through until combined.  Form four equal size patties.

In a large non-stick skillet over medium heat, put in your vegetable oil and tilt pan to cover the entire surface with oil.  When pan is nice and hot, place your pork patties into the pan and cook for about 6 minutes, depending on the thickness of your burger.  *Remember we want to cook the pork through – no medium rare unless you want tapeworms or some other belly parasite*

Flip patties over and baste with the remaining hoison sauce.  Pop a lid on or cover with foil and cook for another 6 minutes. 

Place the patties on the toasted onion rolls and top generously with the slaw. 


As always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest 

Friday, February 24, 2017

Old Bay Wings with Garlic Lime Aioli

So I used to have this thing when I was younger when I refused to eat any kind of meat on a bone.  So I, shockingly, didn’t know the wonders of buffalo wings until I was well into my twenties.  (I know, sad.)  Even though they are not my go-to menu item, once in a while I really crave them. 

There are two places in the Philly area where I am all about the wings - Byrne’s Tavern in Port Richmond and New London Pizza in Prospect Park in Delco.  Great wings if you ever get the chance.  Anyhoo….

My son LOVES old bay seasoning and hot sauce.  Those two things are literally his favorite condiments on the planet and he douses everything he eats in one or the other.  So I thought, why no combine the two?  I have never seen it done before or heard of it, so I tried it out.  Below is the fruits of my labor.  A ridiculously awesome take on buffalo wings that you will adore.  With the addition of the homemade aioli as an alternative to the blue cheese dressing, it really makes these wings pop.    

Old Bay Wings with Garlic Lime Aioli

 Ingredients:

FOR WINGS:
2 lbs chicken wings
2 TBSP old bay seasoning
¼ cup vegetable oil
½ cup cornstarch
Vegetable oil for frying

FOR SAUCE:
1 stick butter
Juice and zest of 1 lime
1 tsp of old bay seasoning
1/3 cup of hot sauce (I use Frank’s original)

FOR AIOLI:
¾ cup of mayonnaise
2 cloves garlic, minced finely
Zest and juice of 1 lime
1 tsp of old bay seasoning
3 scallions, chopped
Pinch of salt
Pinch of black pepper

Method:

In a bowl large enough to hold the wings, dump in the wings, 2 TBSP of old bay seasoning and ¼ cup of vegetable oil.  Work mixture with your hands until every wing is evenly coated.  Cover with plastic wrap and allow to marinate for 1 to 2 hours in the refrigerator. 

Let’s make your aioli.  In a medium bowl, combine all of the aioli ingredients.  Mix well.  Cover with plastic wrap and place in the refrigerator until ready to use.  (You can even make this the night before and let the flavors really develop.)

Preheat oven to 400 degrees.

Place a raised wire baking rack over a baking sheet.  Spray with non-stick spray.

Arrange the wings onto the wire rack, being sure to not overlap.  Bake at 400 degrees for 20 minutes.

In a brown paper lunch bag, dump in the cornstarch.  Take the baked wings a few at a time and shake them in the cornstarch mixture.  Place back on wire rack and let sit for about 10 minutes.

Heat up a cast iron skillet with about 2 inches of vegetable oil to 350 degrees.  Fry the wings in small batches until brown and crispy on both sides.  As the wings are fried, place them once again on the wire rack to keep them really crispy. 

In a small sauce pan, heat the butter, hot sauce, old bay, lime zest and juice over low heat until all ingredients are melted and combined. 

In a really large bowl, dump the wings and sauce.  Use a pair of tongs to shake and toss the wings in the wing sauce until completely coated. 

Place on a plate to enjoy and serve with the aioli for dipping.




As always, get your asses in the kitchen!! 

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest 

Wednesday, February 22, 2017

Best Damn Meatloaf

Meatloaf is probably one of my favorite comfort foods of all time.  I’m obsessed with meatloaf.  In fact, meatloaf got me to Los Angeles to compete on MasterChef.  I made a Florentine stuffed meatloaf with a fontina cream sauce.  It was absolutely to die for.  Graham, Joe and Gordon loved it.  It was a unanimous three “yes’” to get my apron. 

So I guess you can call me a meatloaf expert after that. 

Now this meatloaf is not crazy fancy, but I promise you, it is NOT your mom’s dried up Monday night meatloaf.  This is moist, full of flavor and will become your go-to meatloaf recipe. 

Best Damn Meatloaf


Ingredients:

1 TBSP extra virgin olive oil
1 large onion, chopped
2 stalks celery, chopped
1 ½ lb beef/pork/veal mix
1 tsp fresh parsley, chopped
1 tsp fresh thyme
4 scallions, chopped
2 eggs
¼ cup of whole milk
1 TBSP Worcestershire sauce
1 tsp kosher salt
1 tsp black pepper
1 cup to 1 ¼ cup of plain breadcrumbs

Sauce:
½ cup ketchup
1 TBSP bbq sauce
Dash hot sauce

Method:

Preheat oven to 350 degrees.

Heat olive oil in a medium sauté pan over medium high heat.  Add onions and celery and cook until translucent/softened.  Set aside to cool.

In a large mixing bowl, combine the meat, parsley, thyme, scallions, eggs, milk, salt, pepper, Worcestershire, half of the breadcrumbs. 

Mix gently until partially combined.  Add the onion/celery mixture and continue to add breadcrumbs until the mixture is not too wet but not too dry.  You are looking for a soft clay consistency.  (think Play-doh) 

In a small bowl mix the ketchup, bbq sauce and dash of hot sauce.  Set aside.

Grease a rectangular pyrex dish with butter.  Turn the meat mixture into the pan and mold into a nice oval loaf shape.

Cover with foil and bake at 350 for about 30 minutes.  Turn the over up to 375 degrees. 

Uncover the meatloaf and brush with the ketchup mixture.  Bake at 375 for another 30 minutes, brushing the meatloaf with the ketchup mixture every 10 minutes.

Allow your meatloaf to rest with a piece of foil tented over it for about 10 minutes before serving so that it will not fall apart when you slice it. 

You will absolutely adore this recipe. 


As always, get your asses in the kitchen!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest

Friday, February 10, 2017

Lemon Basil Cod

For all of us Catholics, Lent will be here before you know it (March 1, 2017 to be exact), and it's time to get on the fish wagon.

I am so against tilapia.  It's so overused, so overproduced and just grosses me out.  I know it's a go to for a lot of people because it's cheap.  However, cod is equally as inexpensive and is really overlooked in my opinion.  Cod is not a "fishy" fish, it's beautiful white, flaky meat is hearty and it's really very easy to cook.  Since it's such a mild fish, you can pretty much do anything with it.

Lemon and butter are the companions to most fish.  The two work beautifully with this dish and compliment the copious amounts of fresh basil.

When I used to do my weekly meal deals, this was one of my most requested options.  You will love it, and so will your pockets and waistline.  :-)

Lemon Basil Cod

Serves: 4
Prep Time:  10 minutes
Cook Time:  15 minutes  

Ingredients:

1 1/2 lbs of cod, sectioned into 4 equal portions
1/2 cup of all purpose flour
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp of paprika
2 TBSP extra virgin olive oil
2 TBSP butter
juice and zest of 1 lemon
2 cloves of garlic smashed
1/4 cup dry white wine or vegetable stock
1 cup of fresh basil leaves
1/4 cup of scallions for garnish
fresh lemon slices for garnish

Method:

In a medium bowl, combine all purpose flour, salt, pepper, onion powder and paprika.  Mix with a fork to incorporate well.

Dip the cod into the flour to coat evenly, shaking off excess.  Place on a wire rack and into the refrigerator for 5 minutes.

Heat a large non-stick skillet over medium high heat until pan is nice and hot.  Add the extra virgin olive oil and butter.  Wait until the butter has melted completely and then place your cod presentation side down directly into the pan.  Heat for anywhere from 5-6 minutes depending on the thickness of your cod.

During that 5-6 minutes, zest and juice your lemon  Smash your garlic.  Prepare your basil.  Set aside.

You will see the fish start to creep up the sides with an opaque white color.  When it has crept just about completely up the sides, it is time to flip your fish.

Gently, using a thin metal spatula or fish spatula, flip your fish over.  

Cook cod for about 2 minutes.  Add 1/4 cup of white wine or vegetable stock.  Reduce for about 1 minute and then add the garlic and the zest and juice of the lemon.  Throw in your basil.

Cook cod in liquid for about 30 more seconds.  

Remove cod from the pan and set aside.

Crank the heat in the pan to high and reduce the sauce for about 1-2 minutes, making sure to scrape up any bits from the bottom of the pan.

Serve cod immediately.  Place it on your serving dish, drizzle the sauce over the top being sure to get all of that delicious basil piled on top.  Garnish with fresh lemon and scallions.

So quick.  So easy.  So good for you.

Enjoy, and as always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Website
Rotund Chef - Facebook
Rotund Chef - Twitter
Rotund Chef - Instagram
Rotund Chef - Pinterest 

Thursday, February 2, 2017

American Beef Stew

Okay, so I did something crazy.  Something I NEVER do.  Like, I turn my nose up at people who do it.  Something I stomp my feet about and take a firm stance on.  Something that I would be embarrassed to even say I did..............until now.

You're probably thinking, sheesh, what did she do commit murder or something?  No.

I used a packet of onion soup mix.  Two, in fact.  

I know, I was pretty upset about it too.  But in the best interests of my blog, I have agreed to go where no Krissi has gone before and try and test new recipes that are budget friendly, quick, easy and absolutely delicious.  So I took one for the team and I am very happy to say, that I was more than pleasantly surprised.  

I may just start thinking of new ways to use onion soup mix with a few things...............  Okay, I probably won't.  I mean let's not get TOO crazy here.  

Anyhoo, in my family our beef stew is always "red style" with tomato paste.  I wanted a more traditional flavor with a brown gravy.  I scoured over tons of recipes until I found a combination I was happy with.  You will be happy with it too.  Because it is AMAZEBALLS.  Don't scoff at the onion soup mix.  It literally makes this dish.  Trust me!

So here it is in all of it's glory.  I know you and your family will fall in love with this recipe.  I have, and I will be making it often.

American Beef Stew

Ingredients:

2 ½ lbs of cubed stew beef
1 cup of cornstarch
1 TBSP onion powder
½ TBSP garlic powder
1 TBSP salt
1 TBSP black pepper
4 TBSP extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
5 cups of water
2 packets of onion soup mix
2 stalks celery in 2 inch pieces
4 carrots in 2 inch pieces
6 medium red potatoes quartered
2 TBSP butter
1 TBSP Worcestershire sauce
Salt/pepper to taste
Scallions for garnish (optional)

Method:

In a medium bowl combine the cornstarch, onion powder, garlic powder, salt and pepper.  Mix well to distribute seasoning evenly.

Dredge the beef cubes into the cornstarch mixture, shaking off excess.  Set aside.

In a heavy bottomed soup pot, heat 4 TBSP of extra virgin olive oil. 

In batches, brown the beef cubes.  Do not crowd the pan.  Take the time and do small batches to get the cubes to really brown up nice.  Set aside on a plate to collect any juices that run out. 

Using the oil in the bottom of the same soup pot, throw in your onion and garlic to cook over medium heat until translucent. 

Add 5 cups of water and the onion soup mix.  Mix well and bring to a boil, then reduce heat down to a very low simmer. 

Add the browned beef, the celery, carrots and potatoes.  Do not worry if the liquid does not cover all of your vegetables – everything will cook down. 

Add 1 TBSP of Worcestershire sauce. 

Pop the lid on and let that baby cook for 2 ½ hours on low, stirring occasionally.


I like to serve this with some crusty bread and butter.  Try out my Homemade Artisinal Bread recipe and really make ‘em go MMMMMMMMM  

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Website
Rotund Chef - Facebook
Rotund Chef - Twitter
Rotund Chef - Instagram
Rotund Chef - Pinterest