Archive for the ‘Chef Pete’ Category

Christmas Dinner Roast

December 18th, 2011 2 comments


There is no better combination for a Christmas Roast then Horseradish and Roast Beef.
Plus, it is simple to prepare on a busy Christmas day. 

Recipe from FOOD & WINE



Horseradish-Crusted Roast Beef

To showcase deeply flavorful grass-fed beef, butcher-shop ownersJessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round or a tied sirloin tip. The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it’s also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.

  • ACTIVE: 10 MIN
  • SERVINGS: 8 TO 10 


  • Ingredients
    1. One 6-pound sirloin tip roast, preferably grass-fed, tied
    2. 1/2 cup prepared horseradish
    3. 2 tablespoons kosher salt
    4. 2 tablespoons Dijon mustard
    5. 2 tablespoons finely chopped parsley
    6. 1 tablespoon coarsely ground black pepper
    7. 1 tablespoon sugar
    8. 1 tablespoon sherry vinegar


  1. Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
  2. In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
  3. Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

SERVE WITH Chef Pete’s Garlicky Mashed Potatoes.

If you still have leftover turkey, try this 30 minute 7 ingredient soup!!!

November 28th, 2011 No comments

Leftover Turkey Taco Soup


Recipe from

Hearty chunks of leftover turkey combined with beans and spicy tomatoes make a quick, flavorful taco soup recipe. Recipe developed by George Duran.

Picture from


  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-1/2 cups frozen whole kernel corn
  • 1 can (16 oz each) reduced sodium pinto beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
To get the full recipe click here

What to do with the leftover turkey, try this recipe!!!!

November 24th, 2011 3 comments



Turkey Tetrazzini With Cheddar and Parmesan


Recipe created by 3-Every-Day™ of Dairy

Makes 6 servings (1½ cup per serving)
Prep time: 25 minutes
Cook time: 60 to 65 minutes


  • 4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
  • 2 tablespoons butter
  • ¼ cup flour
  • 3 cups lowfat milk
  • 1 cup fat-free chicken broth
  • ½ cup dry white wine (or additional chicken broth)
  • 1/3 cup grated Parmesan cheese
  • 2 cups sliced white button mushrooms
  • 2 cups diced, cooked turkey breast (1/2 inch dice)
  • 1/3 cup frozen peas
  • ½ cup shredded, reduced-fat Cheddar cheese
  • ½ teaspoon pepper (optional)


Preheat oven to 350° F.   Spray a shallow two- to three-quart baking dish with cooking spray; set aside.

In a large saucepan over medium heat, melt butter and stir in flour.  Cook, stirring constantly, about 2 minutes.  Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil.  Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish.  Top with Cheddar cheese and cover loosely with foil.  Bake about 45 minutes or until bubbling at edges and heated through.

Note:  Pasta is 4 cups dry/8 cups cooked

Click here for Nutrition Facts

Garlicky Mashed Potatoes

November 22nd, 2011 No comments



2-2.5   lbs          Russet potatoes

16        oz          Half & half (or heavy cream)

4          oz          Butter

6          cloves    Garlic

2          tsp         Kosher salt



Peel potatoes and dice into even size pieces, rinse.

Place diced potatoes in appropriate size pot; fill with water to 1 inch above potatoes.

Remove peels on garlic cloves and add them to the pot along with the salt.

Bring the pot to a boil and then immediately lower to a slight simmer. NOTE: Potatoes are cooked when they fall apart while sticking a fork into them.

As potatoes cook, heat the half & half (or heavy cream) with the butter in a appropriate size sauce pan until the butter is melted.

When potatoes are cooked, drain the water, add the hot half & half (or heavy cream) and butter mixture and mash together, including the garlic.

Season with additional salt if required.


Just in time! How to brine a Turkey and save Thanksgiving dinner!

November 21st, 2011 3 comments


Are you tired of complaints of overcooked and dried out turkey that you serve year after year for Thanksgiving dinner?  If so, have no fear for Chef Pete is here (along with The Food Network Star Chef Alton Brown) to save this year’s turkey.  For many Thanksgivings, Chef Pete has used Chef Brown’s recipe and cooking methods to brine, prepare, and cook the holiday turkey. By following Chef Brown’s methods and recipe, you will become your family’s “Star Chef”.

For over 5 years, the below recipe has been one of the top viewed recipes on TheFoodNetwork.Com. Along with the thousands of other reviewers, I also have given it a 5 Star Ranking.



Food Network

Good Eats Roast Turkey


Prep Time:  15 min
Inactive Prep Time: 7 hr 0 min
Cook Time: 2 hr 30 min
Serves:10 to 12 servings
  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil



Click here to view videos on how it’s done.


2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Wild Rice and Mushroom Soup

November 12th, 2011 No comments



4 oz           Wild rice                Rinsed
12 oz         Water
4 oz           Butter                    Divide in half
3 oz           Onions                   Chopped
3 oz           Carrots                  Brunoise (1/8×1/8×1/8)
2 oz           Flour
36 oz         Chicken Stock        Hot
8 oz           Mushrooms            Sliced
12 oz         Milk                        Hot
to taste     Salt
to taste     White pepper
3 oz           Heavy cream
2 oz           Parsley                   Chopped


1. Place rice and water in a sauce pan, bring to a boil, reduce the heat, cover, and simmer until rice is cooked.
2. In a sauce pan, melt 2 ounces of butter over low to medium heat, add onions and carrots to the pan and sweat the vegetables until onions turn soft and translucent.
3. Put flour into the above mixture and whisk together to make a roux.  Continue cooking while stirring contents for a few minutes. Do not let roux mixture brown.
4. Slowly pour in the chicken stock, while using the whisk to combine the stock with the roux to create a velvety texture.  Once smooth, bring to a boil, stirring constantly until the stock thickens.
5. Reduce to a simmer and continue cooking until the vegetables are tender and the soup has no flour taste.
6. Skim off the foam from the top of the soup.
7. While soup simmers, melt remaining butter (2 oz) in a sauté pan and sauté the mushrooms.
8. Add the sautéed mushrooms to the soup.
9. Heat the milk and pour into the soup.
10. Place cooked wild rice into the soup.
11. Return to a simmer and add salt and white pepper
12. Stir in hot cream, garnish with parsley for each individual serving.




Categories: Chef Pete, News Tags: , ,

Grilled Sirloin Steak topped with Blue Cheese Butter

October 31st, 2011 1 comment



1-1.5 lbs Sirloin steak

1 tsp Vegetable oil

4 oz Butter  - softened

4-oz Blue cheese  - crumbled

1 tsp Worcestershire sauce

To taste Kosher salt

To taste Cracked black pepper



Bring steak to room temperature

Preheat the grill to 350°F

Place butter in small bowl to soften, add blue cheese, Worcestershire sauce, salt and pepper and whip together until ingredients are well combined. Cover bowl and place in refrigerator

Rub both sides of the steak with the olive oil and season to taste with salt and pepper

Place the steak on the hot grill  for 7 – 8 minutes per side or until internal temperate reaches 130F (medium rare)

Remove the steak from the grill and let the steak rest for 5 – 10 minutes before serving

Top each serving with a teaspoon of the blue cheese butter


Smoked Bell Pepper Salad

October 28th, 2011 No comments



3 each            Red bell pepper – large
3 each            Green or yellow bell peppers – large
8 oz                Olive oil
4 oz                White wine vinegar
1 oz                Fresh basil leaves chiffonade
To taste          Salt
To taste          Black pepper – table or cracked


Roast peppers over flame until outside skin is completely charred and pepper is soft
Placed peppers in a bowl, cover with plastic wrap and let sit for 10 to 15 minutes, and then remove peel
While peppers are cooling combine the oil, vinegar, and salt and pepper in a container
Cut pepper in half lengthwise (top to bottom) and remove all seeds and veins
Cut the peppers into 1/2 in wide strips down the length of the pepper
Place sliced peppers in appropriate sized container, pour dressing over the peppers and let marinate for 2-3 hours
Just before serving, chiffonade basil and sprinkle on top of peppers

Categories: Chef Pete Tags:

Bacon Wrapped Pork with Garlic-Mustard Butter

October 23rd, 2011 5 comments


4 each 1 1/2 ” thick cuts of boneless pork loin
4 each  thick sliced bacon, hickory-smoked
Salt and pepper
Wooden picks
¼ cup butter,  softened to room temperature
2 teaspoons Dijon mustard
2  garlic cloves, minced


Wrap one slice of bacon around each piece of cut pork loin and secure with a wooden pick
Season both sides with salt and pepper and spray lightly with cooking spray
Broil or grill as per below directions


Place oven rack 4″ to 5″ under heating element
Pre-heat broiler to 500° F
Broil for 5 minutes per side or until internal temperature reaches 145° F
Place on a serving platter and let for 5 minutes
Remove wooden pick
Serve with Garlic-Mustard Butter (see instructions below)



Pre-heat grill to 400° F.
Place bacon wrapped pork directly over high heat
Close grill lid
Grill for 5 minutes per side or until internal temperature reaches 145° F
Place on a serving platter and let for 5 minutes
Remove wooden pick
Serve with Garlic-Mustard Butter


Garlic-Mustard Butter

Combined butter, mustard, and garlic until well mixed
Chill while pork is being cooked
Divide equally on top of pork before serving

Julia’s Award Winning Old Fashioned Fish Chowder

October 19th, 2011 No comments


2 lbs haddock
4 oz salt pork – small dice
1 medium onion – small dice
4 cups potatoes – medium dice
1 tsp salt
1/2 tsp black pepper
1 Tblsp butter
1 Tblsp flour
16 oz milk


Cut fish into bite size pieces
Fry salt pork in skillet until crisp
Add onion to skillet and cook until light brown in color
Strain fat from skillet into a stock pot
Add fish, potatoes, salt, and pepper
Cover with cold water, bring to a boil, and then simmer (uncovered) until potatoes are tender
Mix butter and flour and add to chowder along with the milk.
return to a boil, then remove from heat.

Serve hot.