BACON MAC-N-CHEESE FILLED MEAT BOWLS

           

            Before I get started, I want to clarify that the title is not a type; It is not ‘Meatballs’, it is ‘Meat Bowls’. When I was sharing this idea with a friend of mine, he replied, “Does it come with free doctors’ visits?” I replied, “No, but if you have to go to the ER, I will give you a free dessert next time you come in.”

            The idea of fun food has become a huge fad in this industry as it should. Chefs going bigger to the level of obscene has become the norm. I wanted to do something that you could serve during a sporting event, a tailgate, or even at home that would make people wonder how you did it.

            I want to dedicate this recipe and post to a man who placed a lot of light and joy in our lives who was taken from us to soon, Chef Carl Ruiz. If ever I have created anything that would possibly be considered ‘Ruizing’, this is my best effort (other then frying a hot dog).

            And now I offer you, BACON MAC-N-CHEESE MEAT BOWLS…

INGREDIENTS

2 lbs. Ground Chuck (80/20 meat works best because you need the fat content to keep the bowl from drying out)

1 tsp. Salt

1 tsp. Pepper

2 Tbl. Water

1 lb. Regular Sliced Bacon (I recommend Maple Flavored, TRUST ME ON THIS!)

1 box Velveeta Shells Mac-n-Cheese OR 1 recipe of Homemade Mac-n-Cheese (see: https://cheftufaroanonymous.blogspot.com/2019/07/mac-and-cheese-social-media-style.html)

2 cups Shredded Cheddar Cheese

INSTRUCTIONS

1.      In a large mixing bowl, combine Ground Chuck, Salt, Pepper, and Water till well blended. This is best done by hand and will allow the mix to remain stiff for forming the bowls.

2.      Divide mix into 6 meat portions and form into balls.

3.      Using a small drinking glass, press the bottom of glass into the center of the meat ball to form the bottom of the bowl. Then, using your hands, form the outside of the bowl by working the meat up the sides of the glass. You do not want them to thin.

4.      Remove glass to form a bowl shape. Repeat to each ball.

5.      Using bacon, wrap the outside of each bowl with 1-2 pieces of bacon (depending on length of bacon slices), and one piece on the inside of the bowl. This will create a form to support the meat during cooking and add flavor to the bowl.

6.      Preheat oven to 375 degrees F.

7.      Place meat bowls on baking sheet and place in oven. Cook for 30-40 minutes then remove.

8.      While bowls are cooking, prepare the mac-n-cheese according to directions depending on your choice of source.

9.      Once bowls are finished, remove bacon from bowls to leave formed, finished meat bowls.

10.  Chop bacon into small pieces and add to finished mac-n-cheese. Mix till well combined.

11.  Portion the mac-n-cheese into the meat bowls.

12.  Top finished bowl with cheddar cheese and place back in oven till cheese is melted.

13.  Remove from oven and ENJOY!!

This recipe is very simple and interesting to those who first see them. This ‘Stuffed Hamburger’ but in bowl form with the side already in it.

I ask of you to make sure you let those you love know it. You truly never know when this ride will end. I am grateful for all of you who follow my journey. Have fun and enjoy the ride.

#ForeverRuizing

Chef Tufaro

SHRIMP (or whatever filling you choose) TACOS W/ HOMEMADE TORTILLA SHELLS AND TACO SEASONING

           

           With the amazing influence of such things as Taco Tuesday, or just tacos in general, I felt it time to share a recipe that I love. It is not really about the shrimp. This recipe is universal to any pound of filling you like INCLUDING vegetarian options. The main purpose of this recipe is to offer an option for a better taco seasoning and a homemade tortilla shell.

            Let me start by saying I LOVE TACOS. This is one of those items that I remember from childhood that was always a treat. Over time, it has evolved into more then then a generic taco. Friends and families can share these delicious creations with Margaritas, Tequila, Water, Soda, Rice, Beans, ect…

            These recipes were shared with me by a good friend of mine who neither him nor I ever worked in a restaurant that served tacos. And now… SHRIMP TACOS.

INGREDIENTS

TACO SEASONING

4 Tbl. Chili Powder

2 Tbl. Cumin

1 Tbl. Paprika

1 Tbl. Salt

1 tsp. Garlic Powder

1 tsp. Dried Minced Onions

1 tsp. Oregano

1 tsp. Black Pepper

1 Tbl. Corn Starch

TORTILLA SHELLS

3 Cups All-Purpose Flour

1 tsp. Salt

1 tsp. Baking Powder

1/3 Cup Vegetable Oil

1 Cup Hot Water

FILLING

1 lb. Shrimp (peeled, deveined, tail off) or a pound of whatever you chose as a filling.

1 tsp. Olive Oil

2 tsp. Taco Seasoning Mix (See Above)

¼ Cup Hot Water

½ Cup Picante Sauce

2 tsp. Prepared Horseradish

INSTRUCTIONS

1.      In a small container with a lid, combine all ingredients listed for TACO SEASONING and shake till well mixed. Set aside.

2.      In a mixer with a dough hook adapter, sift all dry ingredients into bowl and place on mixer. Turn on to medium speed and allow to combine.

3.      While mixing, slowly add 1/3 cup vegetable oil and then 1 cup hot water. Allow to mix until dough ball forms. This dough will be a bit sticky compared to a normal bread dough.

4.      Remove dough from bowl and place onto a well-floured flat surface. Separate into 8 portions and ball. Cover with clean towel for 15-30 minutes.

5.      Using a tortilla press or a rolling pin, flatten each ball into a round tortilla shaped piece (approximately 6 inches in diameter). Do not stack on top of one another.

6.      In a heavy bottom pan, or cast-iron skillet over medium-high heat, place tortilla round and cook till surface begins to brown in spots (Approximately 2 minutes per side). Flip and repeat on opposite side. Repeat with each shell. Cover with towel and set aside.

7.      In medium size saute pan, over medium-high heat, add 1 tsp. olive oil and allow to heat.

8.      Once oil is hot, add shrimp and cook until done.

9.      Once shrimp are cooked, drain liquid from pan and add 2 Tbl. TACO SEASONING mix and ¼ cup hot water. Mix and simmer for 3-5 minutes.

10.  In a small bowl, combine picante sauce and horseradish. Mix well.

11.  Divide filling into 8 tortilla shells. Top with Picante Horseradish Mix and any other toppings of your choice.

12.  Serve and ENJOY!!!

The more I think of these, the more it brings me back to my childhood. There is really nothing like a warm, fresh tortilla. I eat them with butter sometimes. I hope you enjoy your next TACO TUESDAY!!!!

Chef Tufaro

SHRIMP SCAMPI

           Shrimp Scampi has lost its way over time. The preparations and variations of this dish have lost the identity of what it was meant to be originally; A simple dish, prepared with simple ingredients that complemented the flavor of the shrimp and left something to dip your bread in or twirl your linguine in. When you eliminate all this other junk, you have a flavor that truly is one of a kind. I guarantee this is a dish anyone can make.

            This recipe is one dish that has been carried with me since I began cooking in restaurants at 13 years old. That being said, it comes with the scares I carry but it is to good not to continue preparing and presenting.

            I think the funniest complement I ever received from this dish was by a professional basketball player (do not ask, I will not tell you) who brought the plate into the kitchen to thank me cleaner then I think it was before I served it. I asked, “So, you liked it?” To which he replied, “Liked it? I licked the plate clean!” I found out a few minutes later that he was not kidding, the server informed me he was at his table licking the plate. And with that being said, I offer to you… SHRIMP SCAMPI

INGREDIENTS

1 lb. 26/30 or 41/50 Shrimp (Peeled, Deveined, Tail-Off)

2 Sticks Salted Butter (cut into 4 pieces)

½ cup Chopped Garlic

1/8 cup Olive Oil

¼ cup Dry White Wine (Yes, you can drink the rest!!)

¼ Tbl Cracked Black Pepper

1 Lemon (cut for squeezing)

1/8 cup Chopped Parsley

½ lb. Uncooked Linguine (You can make fresh or use boxed. Fresh Recipe at:       https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

INSTRUCTIONS

1.      In a medium saucepan, bring enough water to cover pasta to a boil.

2.      Cook Linguine to instructions provided by pasta source. Aim for a noodle that is not mushy but cooked.

3.      Drain pasta from water and set aside.

4.      In a medium saute pan, over medium-high heat, place olive oil till hot.

5.      Add shrimp and garlic to pan. Toss occasionally to insure even cooking of shrimp.

6.      When shrimp is almost cooked through, add white wine, butter, and pepper. Squeeze lemon juice into mixture and turn heat to medium and all to simmer while butter melts and shrimp finish. As simmering, a little reduction will occur. This is normal, but sauce will not thicken.

7.      Once butter is melted completely, remove from heat.

8.      Divide pasta into 4 portions and place on plates.

9.      Remove shrimp from sauce and divide among plates putting shrimp onto pasta allowing them to fall where they want.

10.  Using a spoon, drizzle sauce over pasta and shrimp on plate. As you can see by the pictures provided, the sauce will run over the pasta and the plate. Be liberal with the sauce, you want it to be messy.

11.  Sprinkle each dish with parsley and serve.

12.   ENJOY!!

I always enjoy sharing the recipes of meals I did not intend initially due to popular demand. It warms my heart that my experiences (both good and bad) can bring only joy to this world. Food should do nothing but unify us. Food is universal. It sees nothing but nourishing those that choose to enjoy it. Maybe someday we will all learn from food…

THANK YOU

Chef Tufaro

CHICKEN TERIYAKI RAMEN BOWL

           

            The start of college football season, and the preparation for hurricane season had me thinking of some foods that I used to eat during my first college experience (yes, my first of a couple). Maruchan Ramen Noodles have been a staple in my cabinet both now and during college. The simplicity of preparation and value (lets be honest… they are dirt cheap) makes these a popular choice.

            Training to be a chef while in college, I was rather popular around campus because of the food I created. As some of you may remember, or have kids that are experiencing now, having a unique ability during this life experience makes one very valuable.

            This recipe is the recreation of a meal that I served to friends while completing my second year of college. Though it was not popular to have Ramen Bowls then (yes, I am old) they are a very tasteful and filling choice and not to bad for you. This version was made with fresh ingredients, but as any college student (or avid grocery shopper) will notice all of these ingredients can be made with precooked items that are available at almost any grocery store.

            This recipe brings back a lot of memories, both good and bad, and I hope you can use it to create your own. And now… CHICKEN TERIYAKI RAMEN BOWL.

INGREDIENTS

1/4 cup Teriyaki Sauce

¼ cup Soy Sauce

¼ cup Vegetable Oil

2 Chicken Breast Halves (Boneless, Skinless, and sliced in half)

4 Large Eggs (Hard Boiled and Peeled)

1 cup Chopped Shallots

2 cups Baby Spinach (the equivalent of 4 pinches from a container)

4 cup Water

2 Cloves Garlic (Sliced)

4 packages Chicken Flavored Ramen Noodles

INSTRUCTIONS

1.      In container large enough to fit chicken breast, mix teriyaki sauce, soy sauce, and vegetable oil.

2.      Add chicken to bowl and let marinade (in refrigerator) for 1 hour.

3.      Preheat oven to 375 degrees F.

4.      Remove chicken from marinade and place on baking sheet. Cover with aluminum foil and cook for 45-60 minutes (until chicken is completely cooked).

5.      While chicken is cooking, in a medium saucepan, add water and ramen noodle flavor packets. Bring to boil over medium heat.

6.      Once boiling, lower heat to simmer and add garlic and shallots. Simmer till garlic is soft.

7.      In serving bowls, place one block of ramen noodles in each of 4 bowls.

8.      Place one pinch of spinach in each bowl on top of noodles to one side.

9.      Cut eggs in half and place two halves in each bowl on opposite side of spinach on top of noodle block.

10.  Slice chicken into thin strips and place down middle of spinach and eggs.

11.  Pour finished broth into bowl and allow to sit for 3-5 minutes. This allows noodles to cook and absorb flavor.

12.  Drizzle with soy sauce and enjoy.

This one should be fun for everyone. With the instant ramen noodle fad never really going out of style, I would even serve this to dinner guest as an adult as well. I hope you enjoy this recipe.

Chef Tufaro

GRILLED TERIYAKI CHICKEN THIGHS W/ PINEAPPLE SAVOY FRIED RICE (THE £5 POUND ($6.08 US) CHALLENGE)

           

           

            The £5 Pound Challenge was brought to my attention by some of my Anonymites on social media and peeked my attention. Anyone that has ever been in a kitchen with me understands that I am UBER competitive. Though this challenge was intended as a BBQ challenge (which I did cover in this meal), I wanted to open it up a bit and expand on that. All items created for this meal were made on a grill, but may not all fall under traditional BBQ guidelines.

            I had so much fun trying t figure out what to put together for this meal, that must feed 4 people, and be exciting and out of the ordinary. I did take 7 days to think this through and a few ideas did not fit under the limit of available funds. It would have been easy to put pasta and sauce together for this, but what kind of chef would I be if I took the simple way out? So, without further jibber jabber, I giver to you… GRILLED TERIYAKI CHICKEN THIGHS W/ PINEAPPLE SAVOY FRIED RICE.

INGREDIENTS

Grilled Teriyaki Chicken Thighs

8 Chicken Thighs (skinless and deboned)

Liquid from One 8 oz can of Pineapple

¾ cup Teriyaki Sauce

Pineapple Savoy Fried Rice

2 cups Prepared Brown Rice

2 cups Shredded Savoy Cabbage

1 cup Diced Sweet Onion

Pineapple from 8 oz can of Pineapple (Chunks)

½ cup Teriyaki Sauce

1 Tbl Olive Oil

INSTRUCTIONS

1.      In a container large enough to hold the 8 chicken thighs, combine the pineapple juice and ¾ cup teriyaki sauce.

2.      Add chicken thighs to mix and allow to marinade for 1 hour.

3.      Remove thighs from marinade and grill over medium heat till cooked through.

4.      In a large frying pan over medium heat, place olive oil. Allow to warm.

5.      Add onion and savoy cabbage to frying pan and saute till soft.

6.      Add rice to frying pan and mix until combined.

7.      Add 1/2 cup teriyaki sauce to rice and mix till well blended.

8.      Serve together and main course and side.

9.      Enjoy

I know when you first read this you might think, “This looks to easy.” Allow me to assure you… IT IS!!! And it is amazing. Being able to feed 4 people for under £5 Pounds is a challenge but possible. It takes a lot of thought, but when it is finished it will make for an amazing experience. I hope you enjoy this challenge and am grateful that it was brought to my attention.

Chef Tufaro