Category Archives: Recipe

Recipe, Uncategorized

BEEF SHORT RIBS (Insta-Pot)

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Beef Short Ribs (Insta-Pot)

Serves 4  – 6

SPECIAL IMPLEMENTS

Insta-Pot

INGREDIENTS

2 packages short

2 cups of beef broth

2 carrots (sliced one inch thick)

2 stalks celery (sliced one inch thick)

1 large onion (cut in half)

2 cloves garlic (whole)

2 tablespoons Extra Virgin Olive Oil

DIRECTIONS

Begin by trimming excess fat off the tops of the short ribs. Brown the ribs on both sides with the insta-pot set to Sauté. Remove the ribs to a plate. Deglaze the bottom of the pot with 2 cups of beef broth. Add the celery, carroras, onion and garlic. Layer on the short ribs. Cover and cook on the stew/beef setting for one hour. Let cool. When steam is released, they are ready to serve.

NOTES: After one hour. While the ribs are cooling off so you can open the lid, prepare the Mashed Potatoes.

Serve with a Espagnole Sauce aka Brown Gravy.

The Drunken Chef (Russ)

Recipe

GRILLED CHICKEN SANDWICHES

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Is it Thursday already? The fall is flying by! It is still good grilling weather and here is an oldie but a goodie. Grilled Chicken Sandwiches.

I started by slicing the chicken breast thinly in half and then cutting in half again so it would fit on a bun.

I seasoned the chicken with some Adobo on one side. I flipped the breasts over and put some Viva Italian salad dressing on the other. I went outside and lit the barbeque thus heating it up. I came back in and started to cook the frozen seasoned curly fries in the air fryer. “EXTRA CRISPY curly fries” (Hallmark Christmas Movie Reference).

Then I made a small bit of salad. Romaine, cucumber and salad dressing.

That done, it was time to put the chicken on the grill. I faced it Italian dressing side down. The dressing helps the chicken from sticking to the grates. Plus the dressing adds some flavor and maybe helps keep it moist.

By the time the chicken was done so were the curly fries. I heated up some barbeque sauce in the microwave and put it on the tops of sesame seed buns. Then came the chicken next between the buns. A little salad dressing on the salad and BOOM! It was time to eat.

You can still follow me on INSTAGRAM: HTTPS://WWW.INSTAGRAM.COM/DRUNKENCHEF82

The Drunken Chef (Russ)

PS – I am still looking for a camera crew and film editor for my YouTube Chanel if anyone is interested drop me a line.

Recipe, Wines

Spinach Salad with Shrimp Tempura

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I recommend this salad with a nice Chardonnay. I have one to recommend.

Serves 6

SPECIAL IMPLEMENTS

INGREDIENTS

1 bag of baby spinach

1 head of romaine lettuce

2 – 3 packages of frozen shrimp tempura (12 shrimp)

1 bag of candied Pecans

1 cucumber (diced)

1 small can Mandarin oranges (chilled)

Mandarin Balsamic Vignette

DIRECTIONS

Begin by making the Balsamic Vignette. The recipe can be found by clicking the link above.

Wash and destem the spinach before placing it on 6 salad plates. Wash and coarsely chop 1 romaine lettuce heart. Place lettuce on spinach. Peel and deseed one large cucumber. Dice the cucumber and place on the salads. Sprinkle on some chopped candied pecans.

Fry the shrimp tempura. Cut it into thirds discarding the tail. Evenly distribute the shrimp on top of the 6 salads. Garnish with cold mandarin orange segments.  

Serve with Mandarin Balsamic Vignette on the side.

Wine: Chardonnay

Beer: Sam Adams Oktoberfest

The Drunken Chef (Russ)

Recipe

Couscous (beet)

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Beet Couscous under seared sea scallops

Serves 4

INGREDIENTS:

1¾ cup of chicken broth

1 cup large pearl couscous

DIRECTIONS:

Bring 1¾ cups of chicken broth to a simmer. Add 1 cup of large pearl couscous. Cover and simmer for 25 minutes. Turn off heat and let stand for 5 minutes. Serve.

NOTES: For beet couscous; replace ¾ cup of chicken broth for beet juice from a can beets. The beets can be cooked in butter or pickled. Be sure NOT to use the juice from a jar of pickled beets or your couscous may taste Nasty.

Wine: Chardonnay

Beer: Blue Moon

Recipe

Sea Scallops (Seared)

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Servers 4

INGREDIENTS:

12 Extra Large Sea Scallops

2 to 4 tablespoons Butter

2 tablespoons Olive Oil

1 clove sliced Garlic

Paprika

Onion Powder

Salt and Pepper

¼ cup Chardonnay (optional)

DIRECTIONS:

Wash and dry the scallops well. Season with paprika, onion powder, salt and pepper on both sides. In a large pan heat 1 tablespoons of olive oil very hot. Using tongs place each scallop into the pan. Do not move and let cook for two minutes to developed a nice seared crust. After two minutes flip over the scallops using tongs and spatula if necessary. Fry an additional two minutes on the other side. Remove the pan from the heat. Deglaze with a splash of white wine (Chardonnay) if you have it. Add butter and garlic to the pan and whisk into the wine getting all the good brown bits off the bottom of the pan. Drizzle your butter/garlic sauce over the scallops. Serve with lemons wedges. 

NOTES: Try serving on beet couscous and with steamed asparagus as a vegetable.

Recipe

Balsamic Vinaigrette (Mandarin Orange)

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Serves 6

SPECIAL IMPLEMENTS

Nutra Bullet

INGREDIENTS:

1 bag of baby Spinach

1 head Romaine lettuce heart

½ cup Extra Virgin Olive Oil

¼ cup Balsamic Vinegar (Trader Joes)

3 tablespoons of Madeiran Orange Juice (from the can of mandarin oranges)

1 can Mandarin Oranges (chilled)

1 Cucumber

1 bag of candied Pecans

DIRECTIONS:

Begin by making the Balsamic Vignette. The recipe can be found by clicking the link above.

Wash and destem the spinach before placing it on the salad plate. Deseed one large cucumber. Dice the deseeded cucumber and place on the spinach. Sprinkle on chopped and a few whole candied pecans. Fry the shrimp tempura. Cut it into third discarding the tail and place the shrimp on top of the salad. Garnish with cold mandarin orange segments. 

Serve with Mandarin Balsamic Vignette on the side.

Recipe

Amish Friendship Bread

2 Comments

When you give the bags away. Put the Day 1 date on them.

Important Preparation Tips:

  1. Do not use a metal spoon or bowl for mixing
  2. Do not refrigerate
  3. If air gets in bag, let it out
  4. It is normal for batter to thicken, bubble and ferment

Day 1:                        Congratulations – you received fermented batter – do nothing

Day 2:                        Squeeze the bag several times

Day 3:                        Squeeze the bag several times

Day 4:                        Squeeze the bag several times

Day 5:                        Squeeze the bag several times

Day 6:**                    Add 1 cup flour, 1 cup sugar, and 1 cup milk.   Squeeze bag

Day 7:                        Squeeze the bag several times

Day 8:                        Squeeze the bag several times

Day 9:                        Squeeze the bag several times

Day 10:   In a large non-metal bowl combine the batter with 1 cup flour, 1 cup sugar and 1 cup milk.  Mix with wooden or plastic spoon.                          

Pour 4 1-cup starters into 1-gallon Ziploc bags.

 Give these starters away to family or friends with a copy of these instructions.

To the remainder of your batter in the bowl ADD:

            1 cup cooking oil

            1 cup sugar

            1 tsp vanilla

            3 large eggs

            1 ½ tsp baking powder

½ tsp salt

2 cups flour

1/3 cup milk

½ tsp baking soda

1 large box or 2 small boxes of instant vanilla pudding

2 tsp cinnamon

MIX WELL.

In a small bowl mix together 1 tsp cinnamon and 3 tbsp. sugar… sprinkle into well-greased loaf pans before pouring batter into pans.  Bake at 325° for 1 hour or until done.

Enjoy!

Extras you can add = 1 cup raisins, nuts, or chocolate chips.

** If you don’t want any starters to give away, on day 6 and day 10 only add ½ cup of each. That will give you 2 starters (one to keep and one to give away) and a batch to bake – or you can bake the two batches for 4 loaves.  Hope you enjoy!

Do not put in the sun.  Do not use any metal (spoons, bowl or measuring cups) plastic only. Use Pyrex loaf pans to bake

MyDrunkenChef.com

Recipe

CHICKEN TERIYAKI

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Chicken Teriyaki     

Serves 2

SPECIAL IMPLEMENTS

Large Pan

INGREDIENTS

2 chicken breasts (cubbed)

1-small head broccoli (steamed)

½ zucchini

½ can baby corn

1 small baby bok choy

½ stalk celery

1-small onion (cut into quarters)

Small carrot (sliced) (steamed)

Sauce

¾ cup Teriyaki Sauce

1-tablespoon cornstarch

1 tsp. Soy sauce

1 tsp sugar (optional)

¼ tsp ginger

DIRECTIONS

Heat oil in a large wok or skillet. Add the chicken. Add a splash of teriyaki to cook the chicken in. Cook on medium high until no longer pink. While the chicken is cooking steam your broccoli and carrots if you adding them (I am not a carrot fan when they are cooked like this so I left them out).

Once the chicken is almost done add the raw vegetables and stir. Keep the steamed ones to the side. I left out the onion because Jennifer does not like onion cook like this.

Now I guess you could call this a stir-fry so cook on high and stir.

While vegetables cook, make the sauce by combining the ingredients and whisking.

Now add your steamed vegetables (broccoli and carrots)

Pour sauce over top and cook until it thinkers.

Serve over rice, cuscus or quinoa.

The Drunken Chef (Russ)

Recipe

Baby Zucchini  

1 Comment

12 minutes  

Serves 2

SPECIAL IMPLEMENTS

Medium Pan

INGREDIENTS

1-package of baby zucchini

1-tablespoon of olive oil

1-tablespoon butter

Garlic or garlic powder

Onion powder

Salt and pepper

DIRECTIONS

Heat oil and butter in a medium size pan. Add the zucchini. Sprinkle with garlic powder, onion powder or use fresh if available. Cook on medium low to low heat. Turn a ¼ turn every few minutes (3). After 12 minutes test with a fork. They should just be tender. Add salt and pepper to taste. Serve.

The Drunken Chef (Russ)

Recipe

Brown Basmati Rice   

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SPECIAL IMPLEMENTS

Small pot with lid

INGREDIENTS

2-cups chicken broth (I use Better then Bullion when I don’t have homemade)

1-cup brown basmati rice

2-tablespoons of butter

DIRECTIONS

Start by bring the chicken stick to a boil. Add the rice. Stir and cover. When the rice has returned to a boil, stir again and turn to low. Let rice simmer covered for 35 minutes. I check on it half way through and stir it to make sure all the chicken stock has not boiled away. I have not had to add more yet but I still do it. I turn off the heat the last five minutes and leave it covered to finish cooking without burning the bottom layer of rice. When done I stir in 1 to 2 tablespoons of butter and serve.

Enjoy life, stay healthy, and have a great weekend!

The Drunken Chef (Russ)