Here is an easy summertime meal made with shrimp from the freezer, arugula from the garden, parmesan from the fridge, and penne pasta from the pantry. You could use any other pasta shape you like for this recipe, I just happened to have penne on hand. Ingredients: 1 lb. dried penne pasta (or your favorite pasta – spaghetti, fusilli; rigatoni, or whatever) 1/4 cup … [Read more...]
Air Fryer Wiener Schnitzel
As I’ve mentioned previously here at Scheff’s Table, after holding out for the longest time I finally broke down and purchased an air fryer a few months ago. Every month or so I’ll post an air fryer recipe that I had success with. This week I took a stab at making air fryer wiener schnitzel and I have to admit that it came out great - really crispy and delicious, using a … [Read more...]
Kerala-Style Black Pepper Chicken
I recently came across a recipe from The Splendid Table for a preparation of black pepper chicken in the style of the Indian state of Kerala. If you like black pepper, this is a great dish for you. Fennel seeds and ginger help to make the dish slightly sweet tasting to balance out the large amount of black pepper. I suggest serving the chicken with basmati rice … [Read more...]
Curried Rice Pilaf
I love the flavor of Indian curry and this curried rice pilaf is a terrific side dish for all sorts of main courses, from fish and chicken to meat and veggie dishes. You could also make this a main dish by adding cooked shrimp, chicken, tofu, veggies, etc. to the rice. Ingredients: 1 cup basmati rice 1 Tbsp unsalted butter 1 Tbsp olive oil 1 shallot, peeled and … [Read more...]
Simple & Easy Chicken Parmesan
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...]