One of my favorite Italian-American comfort foods is chicken parmigiana - or, chicken parmesan as it’s usually known in this country. This recipe will serve 4 people, but it can easily be doubled if you need more portions. Ingredients: 2 boneless, skinless, chicken breasts, cut in half (4 pieces total) salt freshly ground black pepper 1 large egg 1 cup dried … [Read more...]
Creole-Style Jambalaya
Food historians believe that the jambalaya so popular in Louisiana originated as a variation on paella that the Spanish brought with them to the southern state. There are lots of different ways to make jambalaya, but most recipes can be sorted into two groups: Creole-style, which includes tomatoes and/or tomato sauce, and Cajun or brown jambalaya, which doesn’t have tomatoes. … [Read more...]
Air Fryer French Fries
After years and years of resistance, I finally broke down and purchased an air fryer when a talented chef friend of mine told me that it’s a worthwhile kitchen helper. He was right. I’ve had good success with a number of air fryer recipes and will share them periodically here at Scheff’s Table. After experimenting with a number of French fry recipes, I found that this one … [Read more...]
BBQ Shrimp Po Boy
Whenever I visit New Orleans, a must-stop is an out-of-the-way joint that my NOLA friend Jamie introduced me to many years ago. It’s a funky Mid-City restaurant and bar called Liuzza’s By the Track, so named since it’s located adjacent to the Fairgrounds and Race Course. I make the pilgrimage to Liuzza’s for their amazing Barbecue Shrimp Po Boy, which is a hollowed out, hot and … [Read more...]
How to Make an Authentic Cubano Sandwich
An authentic Cubano sandwich is a simple affair. I've seen far too many bastardized versions in restaurants which include ingredients like mayo, lettuce and tomato - even sauerkraut. Of course, you can put anything you want in/on your Cubano, but a true Cuban sandwich, I’m told, consists of nothing more than the following: bread, mustard, roast pork, ham, Swiss cheese, pickles … [Read more...]
Air Fryer Chicken Legs
To be honest, I was skeptical about the value of air fryers for years, thinking they were just the latest pointless kitchen appliance fad. But I recently read an article by a chef I have a lot of respect for heralding the usefulness of air fryers. So, after doing some research I went out and bought one. And I have to admit, the results have been pretty great. I’ve been cooking … [Read more...]
Grilled Lemon Shrimp Skewers
This is one of my favorite recipes for grilled shrimp. It begins with a simple marinade of olive oil, lemon juice and spices. Try it and I think you’ll like it. Ingredients: 1 lb. large shrimp peeled and deveined 3 Tbsp olive oil 2 Tbsp lemon juice ½ tsp. salt ¼ tsp. black pepper 1 tsp. oregano ½ tsp. paprika ½ tsp. garlic powder Minced Italian … [Read more...]
Pan-Seared Sea Bass
My wife and I love the delicate flavor and firm texture of sea bass. And, the key to cooking sea bass fillets is to use high heat and to not overcook the fillets. A quick pan sear on both sides of the fish is all that’s needed. Ingredients: Sea bass fillets 2 Tbsp. neutral cooking oil like canola, grapeseed or avocado Kosher salt Freshly cracked black … [Read more...]
Caprese Sliders
If you’re looking for something unique to serve at your Memorial Day cookout, how about Caprese sliders? It’s an Italy-meets-America take on the classic burger with a Caprese salad spin. I don't list exact amounts here, since obviously you could make a couple of sliders or a couple dozen, depending on your needs. However, using one pound of meat produces about 9-12 sliders, … [Read more...]
Simple Roasted Chicken
One thing that really separates good cooks from not-so-good, is the ability to roast a chicken properly. You’d be surprised how many professional chefs and cooks can’t. It’s deceptively easy, but cooking the meat - especially the breast - so it’s tender and juicy while also creating a beautiful, crispy skin requires attention to detail and technique. This is one of my … [Read more...]