Personal Chef – The Salted Table

Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind.

The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days before I got back to them. At this point, they were nice and dry so I didn’t bother putting them in the oven to dry them out more – but you may need to if you let them go the recommended 3-6 day period like most guidelines say to do. And if you want a softer version, simply let it go for 12-hours and you will achieve a runnier egg that is great for serving with crostini and smoked fish, or maybe just a schmear across your morning toast.

img_4905-1 This procedure is from The Splendid Table via America’s Test Kitchen. And once you learn the process, you’ll be able to riff and create your own seasoning blends and find out what flavor profiles you do and don’t like. In this batch I added five bay leaves, and a heavy teaspoon of crushed red pepper flake. The spice took a little bit but not enough to make a significant difference, so I would up the quantity next time until I achieved the level of heat that I desire. But enough chatter, the recipe is below and if you make them, tag us @thesaltedtable on Instagram, I’d love to see your results!

“Contrary to popular belief, diamond is not the hardest material known to man. The hardest material in the universe is dried egg yolk. And one day, it will revolutionize the construction industry.”
― Ron Brackin

Cured Egg Yolks

1.5 cups white granulated sugar
1.5 cups Diamond kosher salt
4 egg yolks
5 bay leaves
1 teaspoon crushed red pepper flake
1 1-2 inch deep dish

Method:
1. Combine sugar, salt, red pepper, and bay leaves in a blender and pulse until ingredients are combined well. Bay leaves and crushed red pepper should be sugar size particles.
2. Pour half the mixture into the bottom of your dish. Take an unbroken egg and use the shell to make indentions in the sugar/salt mixture, or you may use the back of a spoon. Make four spaces and place a yolk in each one. Cover the yolks with the remaining mix.
NOTE: I lightly pressed my fingertip on top the yolk to remember the placemat for later retrieval.
3. Cover the dish securely with plastic wrap and place pan in the fridge. Once the eggs are ready. Do a quick rinse to remove any residual mixture that is still attached. Place them on a wire rack in a 150 degree oven and let them go for about 1.5-2 hours or until your level of dryness is reached. That’s it! Your are ready to grate those babies over soups, pastas, salads and sandwiches. Enjoy!

NOTE: I simply wiped mine off with a damp paper towel and allowed them to dry at room temp before placing them in a weck jar for safe storage. Eggs are good in the fridge up to a month, if they last that long.

A video clip and close-up of the final product:

(ENDED) Cooking Class: Southern Supper + Stories w/ University School Evening Classes

Do you enjoy cooking classes? Do you like the one-on-one interaction with a culinary professional? Do you enjoy eating a meal you got to watch be prepared in front of you? Well, I’m offering you just that on February 9, 2018!

It’s going to be my third year teaching a cooking class with my friends at The University School of Nashville, and I’m truly excited for this year’s class. I’ve decided to share with you some stories from my life growing up in East Tennessee. And I hope that doesn’t feel as boring as I think it does, because you haven’t lived until you’ve gotten off the school bus and seen squirrels being skinned or a turtle boiling in an extra large stock pot. Also, spoiler alert, I don’t recommend this class for my vegetarian/vegan friends. Sorry.

If you haven’t had the opportunity to experience a class with The University School of Nashville, then you are missing out. There will be wine, delicious food to gather around, and hopefully you’ll leave with some ‘new’ friends who love a good meal just like yourself! Did I mention, there’s wine?

Once you register for the class by clicking this link, you will receive an email from USN about the location of the class. Its typically in the home of a parent of a child who attends USN, and the kitchen is always spacious and houses everyone comfortably for the evening. There’s no worrying about the tall guy standing in front of you like a concert at Exit/Inn (you Nashvillians understand where I’m coming from).

Feel free to bring an apron with you if you would like to assist me with any chopping, stirring or maybe just some taste-testing. I encourage all of those things whole-heartedly! I’ve always been a believer that food taste best when enjoyed with company, and I look forward to sharing that belief with you. And I’ll leave you to be the judge once the class is over!

Not too mention! Half the fee goes to fund a need-based scholarship endowment at USN. So you’re eating for a good cause! At least, that is how I see it! There’s more info below from the USN Evening Classes website below. See you there friends!

HOW TO REGISTER

Online: Go to the Class Catalog to sign up for classes. We accept Visa, MasterCard, and American Express.

Phone: Call 615-321-8019 between 9 am and 3 pm weekdays beginning Thursday, December 7th. Have your class numbers and VISA/MasterCard/American Express credit card information ready. Please do not leave registration information on the voice mail system: it will not be processed.

Mail: Print out the registration form and mail it with a check (made out to USN Evening Classes) or your VISA, MasterCard, or American Express credit card information to:

USN Evening Classes, 2000 Edgehill Ave., Nashville, TN 37212. Registration forms will not be processed until December 7th, 2017.

Students are not considered registered until full payment is received. Students will receive a confirmation vie email or mail. Please note: only registered students may attend class. We do not allow students to bring guests. Students may enroll in most classes up to the date of the class, space permitting. Instructors cannot accept fees.

These images were taken for a photoshoot for Trim Menswear by my talented friends at Eesome Co. If you check the website, you might see a familiar face! And grab some incredibly comfortable t-shirts while your at it!

Chocolate Mint Simple Syrup

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I woke up and lied in bed staring into the ceiling as if it would begin moving like clouds before the rain. I changed my position several times allowing my limbs to find the areas of the sheets that still had just a little chill left. I could hear my neighbor cranking up his F 450 and I was reminded that it was Saturday, the rumble always seemed to beat my alarm clock by minutes, in the annoying way that nature calls moments before your appearance is requested at scheduled event.

I swept the gray elephant laced duvet and comforter back, my wife still curled in the sheets, I placed my bare feet on the cold wood floor. The golden light had begun to make its way through the bathroom blinds, the way it does every morning during the six o’ clock hour. Sometimes I lie and stare into it for several minutes, and it often seems like hours, until the light begins to shift. My mind consumed with what the day will bring, and I begin to anticipate whether or not I will accomplish everything I want to do within the allotted hours. Check lists have never been ‘my thing.’ I like the sound of organization but when it comes down to it – executing the things I set before myself often feels like an interminable task. I was proud of myself for getting my herbs planted this year because last year wasn’t that successful. And my basil died a slow death, and yes, I’m ashamed, but I digress.

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chocolate mint, simple syrup, nielsen-massey chocolate extract, bartender recipes

Chocolate Mint Simple Syrup, Nashville TN, Chocolate, Easy Bartender Recipes, Cocktail Mixers, Mint Tea Recipes I’ve been watering my mint for a few months now and I could never seem to find the time to make the simple syrup, despite the fact that the mint was simply thirty footsteps or so away. I’m working on it friends, everyday presents me with the opportunity to be better than the day before. But nonetheless, here is your recipe and its the desire of my heart that this syrup will make its way into your evening tea, top off your backyard cocktails, be drizzled over that ice cream nightcap or just a shot in your morning coffee. I hope that was enough inspiration to pause Netflix and get to work! Let me know your latest herb concoction in the comments or how would use this recipe to bring some joy to your life?

Chocolate Mint Simple Syrup

1 cup granulated sugar
1 cup filtered warm water (tap if you must)
1/2 ounce chocolate mint (rinsed, stems & all)
1 tablespoon Nielsen-Massey Chocolate Extract
smidgen of kosher salt

Method

1. Over medium heat, combine the sugar, salt and water, whisk together until most of the sugar dissolves. Add the rinsed mint with stems and leaves, you may chop it up if you like, but not necessary.

2. Bring syrup to a simmer for about 6 minutes or so, remove it from the heat, stir in chocolate extract and allow it to come to room temperature before storing it. I didn’t have some ‘cool bottle’ to put it so I sprung for one of favorite storage vessels, my Weck jars. Order them here.

Note: I stored this simple syrup at room temp in a cool place (but not the fridge) for two weeks and it kept beautifully. Also, try a little bit of this in your Mint Julep for a new twist!

Chocolate Mint Recipes, Chocolate Mint, Simple Syrup, Cocktail Recipes, Nashville TN

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A Trip To Stouffer’s Test Kitchen: ‘Kitchen Cupboard’ Commitment

Stouffer's Open Kitchen: Travel Blogger

Stouffers Open Kitchen, Travel Blogger, Black Bloggers, Food Photography, Personal Chef

What is it about the combination of sweet and savory tomato sauce dancing around with a blend of rich nutty cheeses intermingled with a joyous melody of herbs and spices that make you feel like you’re a kid again? Lasagna to me was like the Super Bowl of meals because my mom didn’t make it often. So when we saw that box of lasagna sheets setting on the counter, we knew it was happening and the anticipation began to build. But I won’t lie to you and pretend like there were always gourmet 3-course meal at my dinner table growing up – there wasn’t, but we ate pretty well if you consider the fact that both of my parents worked full-time jobs. And it seems that we often want to give frozen foods a bad wrap as though they haven’t made their way to our kitchen tables, t.v. trays, or even the comfort of our beds a few times.

I recently received an invitation to visit the Stouffer’s Test Kitchen in Solon, Ohio to get a behind the scenes look at how they create some of the best frozen meals on the market. We also learned that Stouffer’s would be launching a campaign called the ‘Kitchen Cupboard Commitment‘, which vows that they are using the same ingredients that you would find in your pantry at home. Did you hear that?…no preservatives or unnecessary additives folks! And they are starting the process with their beloved lasagna. So you can pick their product out of your frozen food section without batting an eyelash. How sweet is that? I mean, talk about having a piece of mind when purchasing groceries for yourself and loved ones.

Stouffer's Open Kitchen: Travel Blogger

It was an eye-opening experience into the passion and commitment that goes in to getting these meals onto your table. We were treated like royalty on this two-day trip and the food provided by the Test Kitchen Chefs was nothing short of fantastic. And I’m pretty critical when it comes to what I eat, well, if you exclude my penchant for gummy bears and chocolate (wink). We got the opportunity to work side-by-side with the chefs to see how they prepared the lasagna, and the best part is that we broke off in to groups to make the different types of lasagna and then we got to try them all – win!

We also learned the history of the Stouffer’s family and did you know that it all started with a small coffee shop where they sold sandwiches and buttermilk? Not to mention, we accrued a handful of fun facts and stories about how the brand grew to what is today. After spending some time asking the staff questions and hearing the stories of how they came to love the product and brand; it was clear that Stouffer’s is more than a boxed meal on a frosty shelf. It is apart of people’s lives and every box is connected to a memory.

Stouffer's Open Kitchen

On day two, we had the honor of learning a some food photography skills from some of my favorite people in life, Will and Susan of House of Brinson. If you aren’t familiar with this uber-talented duo of food/life-style photographers then you should make some French press and head over to their website (Thank me later!).

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I know you might be thinking, “Yeah, yeah. You were paid to say these things.” And while yes, the entire trip was paid for by Nestle, this is indeed a product and company I don’t mind recommending to you, the reader. The marketing and branding were as transparent as they could be with answering our questions. And please believe we questioned everything from GMO to salt and fat content in the products. And I always encourage people when purchasing new or old products – to always flip it over and read the ingredient list, google the words you don’t understand, write letters to the companies of whose products you consume. The products that you have to choose from are direct result of what we as the public are asking for, so if we don’t demand higher quality then we won’t receive it. And I’m telling you that your fears of being fed unhealthy products is being challenged by companies like Stouffer’s.

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If you are a part of the demographic whose never experienced a frozen Stouffer’s product, consider this a prompt to give their lasagna a try, or maybe some enchiladas. When you find a product that you enjoy – you too, will become a part of the family that Stouffer’s has created worldwide. Did I forget to mention that they sent me lasagna on my birthday? Yeah, talk about a happy guy! You can find more info about their products here and check out this video below of the Open Kitchen Event, you may see a familiar face.

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

America's Test Kitchen, Food photography, black chef

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s latest addition to their extensive cookbook collection is all about grilling, and it spares no details when it comes to all the tools and knowledge you’ll need to be a Grilling Guru this season.

asparagus, food photography, americas test kitchen, health eating

Grilling, Charcoal, Chimney Starter, ATKgrill

I have a pretty extensive cookbook collection and they all serve one purpose or another, they all have their tips to offer, some, I’m a die-hard believer in and others I take with a grain of salt. But this cookbook, or better yet – ‘guide,’ shall we say, in particular, is pretty much spot on with the techniques and approaches to what I feel is intimidating to the masses.

Americas Test Kitchen, Grilling Food

Ribeye Steak, Recipes, Grilling, Americas Test Kitchen

When I grill I use one-hundred percent all-natural hardwood lump charcoal, I like the flavor it imparts and I’ve used it for so long I couldn’t tell you why I left behind all the other options as it pertains to flavor, but I won’t be changing back anytime soon. I will say that I learned a little something during this process that was never apart of my barbecuing/cookout experiences growing up in East Tennessee. We never used a charcoal chimney – it was simply crumbled up newspaper nestled in the bottom of the grill and the charcoal arranged evenly over the top, a generous squeeze of lighter fluid and dinner was in motion. I must say though, I will never touch lighter fluid again due to my palate still having nightmares about the harsh aftertaste it leaves behind from excessive usage. I prefer the lump charcoal, it burns clean, quick and easy, and the flavor is awesome. But I always encourage everyone to do their research, and find what works for you.

When flipping through the book to find recipes to share with you guys, I wanted to do something different but since whatever I chose to prepare would also be dinner – I went with beef…because beef. I didn’t purchase anything too expensive, I purchased two bone-in ribeye from a local grocer for about twenty-six bucks and a bundle of asparagus for about three bucks. And compared to what we would’ve spent on a steak dinner out, this was a great deal in my book. I cooked the steak to medium but there are instructions in the book to guide you along on how to cook the meat to your preferred temperature. Remember, thermometers are always your best friend when cooking meat, or really most things in the kitchen!

Americas Test Kitchen, Steak Recipes, Grilling

I’ve been reading this book on and off for the last three weeks and I’m amazed at all the info that is crammed into roughly 430 pages, everything you ever wanted to know about seasoning, proper tools, recipe tricks, and more that will definitely equip to you to be a master of the grill. I hope you guys enjoy these two recipes as much as I did. The steak was so full of flavor and juicy, and the asparagus was a garlic-y, buttery dream with a little char for intrigue. Trust me when i say this won’t be just another book that collects dust on the shelf, you can purchase the book here. Cheers to grilling perfection!

Americas Test Kitchen

The Ultimate Steak
2 (1 1/4-to 1 1/2 pound) double-cut bone-in ribeye steaks, 1 3/4 to 2 inches thick, trimmed
4 teaspoons kosher salt
2 teaspoons vegetable oil
2 teaspoons pepper

1. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL Open bottom vent half-way. Arrange 4-quarts unlit charcoal briquettes even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes(2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking gratin place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 300 degrees.)

3. Clean and oil cooking grate. Place steaks on cooler side of the grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping the bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter side of grill. If using gas, remove steaks from the grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 to 125 degrees (for medium-rare) about 4-minutes per side. Transfer steaks to a clean wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 15-minutes. Transfer steaks to carving board, meat from bone, and slice into 1/2-inch-thick slices. Serve.

Grilled Asparagus

Serves 4 to 6
Use asparagus that is at least 1/2 inch thick near the base. Do not use pencil-thin asparagus; it can not withstand the heat and will overcook. Age affects the of asparagus enormously. For the sweetest taste, look for spears that bright green and firm, with tightly closed tips.

1 1/2 pounds thick asparagus spears, trimmed
3 tablespoons unsalted butter, melted
3 minced garlic cloves
Salt and pepper

1A FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

2 Brush asparagus with melted butter and season with salt and pepper.

3 Clean and oil cooking grate. Place asparagus in even layer on grill and until just tender and browned, 4-10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.

This post was written in partnership with America’ Test Kitchen. All thoughts and opinions are mine. Master Of The Grill