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...]
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...]
Curried Rice Pilaf
Curried rice pilaf is a simple side dish, but so much more interesting in texture and flavor than plain pilaf. You could also make this into 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, minced 2 garlic cloves, peeled and minced 1-inch piece … [Read more...]
Dan Dan Noodles
One of my favorite Chinese street foods is a classic noodle dish from Sichuan called dan dan. Some cooks make it with ground pork but I prefer a non-meat version that really allows the peanut and sesame flavors of the sauce to stand out. Dan dan noodles are best served slightly warm, at room temperature, or cool, not hot. Ingredients: 8 oz. fresh Chinese egg noodles … [Read more...]
Seafood Fideua
When I lived in Spain, I discovered that there are an infinite number of paella types. When Americans hear the word paella, most of us think of the classic Spanish rice dish. However, there's another type of paella from Valencia made with a short pasta similar to vermicelli called fideua (or also fideus and fideo) You can find packages of fideo pasta in many supermarkets (look … [Read more...]