From The Kitchen of Chef Mark

From The Kitchen of Chef Mark Showing people how to cook fine dining restaurant quality food at home

01/08/2024

Chicken Cordon Bleu
With Dijon Mustard & Parmesan Cheese Cream Sauce

Chicken cordon bleu, with Dijon mustard & parmesan cheese cream sauce. This decadent French entrée is bursting with flavor, with a golden brown crunch from buttered panko breadcrumbs, along with tender and juicy chicken, black forest ham, and smoked gruyere cheese.. Plated with a radiant sauce that glistens like the rays of sunlight. Your guests will be dazzled by the plate presentation, and satisfied when they take their first bite.

Our mise en place for tonight’s dish is

For the Breadcrumbs
1 ¼ Cup of Panko Breadcrumbs
½ Teaspoon Each of Salt, Pepper, and Paprika
2 Tablespoons of Melted Butter

For the Chicken
2 Boneless Skinless Chicken Breasts
1 Tablespoon of Dijon Mustard
8 Thin Slices of Prosciutto Ham (or a ham of your choice) we’re using Black Forrest Ham
8 Thin Slices of Swiss Cheese (or a cheese of your choice)

For the Dredging Station
½ Cup of Seasoned Flour (salt, pepper, paprika, onion powder and garlic powder)
2 Large Eggs Beaten with 2 Tablespoons of Cold Water
The Breadcrumbs from Above

For the Sauce
2 Tablespoons of Butter
2 Tablespoons of Seasoned Flour
1 Cup of Milk
2 Tablespoons of Dijon Mustard
¼ Cup of Freshly Grated Parmesan Reggiano Cheese

11/11/2023

Martin’s French Toast
A Classic Breakfast Favorite Made with Martin’s Potato Bread

French toast, a classic family favorite, made with Martin’s Famous potato bread. We’re cooking our French toast in the oven using a sheet pan. Topped with butter, hot maple syrup, and powdered sugar, served with fresh strawberries, blueberries, and bananas. Here’s what you’ll need to make this delicious hot breakfast:

8 Slices of Martin’s Famous Potato Bread (You Can Also Use Martin’s Whole Wheat Bread Too)
3 Large Eggs
2 teaspoons of Brown Sugar
½ Teaspoon of Cinnamon
¼ Teaspoon Each of Salt and Nutmeg
1 Tablespoon of Vanilla Extract
2 Tablespoons of Melted Butter
1 Cup of Milk
1 Cup of Crushed Pecans
½ Cup Each of Blueberries, Sliced Strawberries and Sliced Bananas
1 Tablespoon of Powdered Sugar
A 13 X 18 Sheet Pan
Non-Stick Cooking Spray

The first step is to slice the bananas and strawberries and portion them out along with the blueberries and put them into the refrigerator. To crush the pecans, use a plastic bag and a meat mallet, then set the cup of crushed pecans aside on the counter. You can also use walnuts;

Next lets get our batter ready. In a large bowl add in the three eggs, the two tablespoons of brown sugar, the cinnamon, nutmeg and salt, vanilla extract, melted butter, and milk. Whisk everything together. If you have an immersion blender, use it… Cinnamon and nutmeg tend to clump together when they’re in liquid, and an immersion blender works really well to blend in the spices.

To get the oven ready, place one of the racks on the bottom rung. If your oven has a heating element on the top of the oven, place the second rack on the top rung. Pre-heat the oven to 425 degrees.

Spray some non-stick cooking spray onto the sheet pan, then pour the bowl of batter into the sheet pan. Place the eight slices of Martin’s potato bread onto the pan, and flip them over so that each side is coated with the batter. Spread the crushed pecans out over the eight slices of battered bread, then push them into each slice; the pecans are optional, most French toast recipes don’t include any nuts at all, but the crushed pecans add some nice flavor and also adds to the presentation of the French toast. Place the pan of French toast onto the bottom rack of the oven and cook for 10 minutes. If your oven has a broiler inside the oven, place the pan on the top rack. Our broiler is underneath. Cook for another minute or two and monitor it closely so that the French toast doesn’t burn.

The French toast is golden brown and ready to eat. Slice the French toast and plate it.
Top it with the fruit, butter, maple syrup and sprinkle on some powdered sugar and you’re ready to serve.

And there it is! Martin’s French Toast… Made with Martin’s Famous potato bread and crushed pecans, topped with fresh fruit, butter, and maple syrup.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

11/01/2023

Taco Crunch Wraps
Tortillas Filled with Chips, Seasoned Ground Beef, and Melted Queso.

Taco crunch wraps, flour tortillas filled with corn chips, seasoned ground beef, and melted queso. Served with black beans and yellow rice, this Tex Mex dish is easy to make and full of flavor. Our mise en place for tonight’s dish is

Taco Seasoning
1 Tablespoon Corn Starch
2 Teaspoons Each of Chili Powder and Salt
1 Teaspoon Each of of Paprika and Sugar
½ Teaspoon Each of Oregano, Garlic Powder, Onion Powder and Cumin
¼ Teaspoon of Cayenne Pepper

Taco Meat
2 Lbs. of Ground Beef
1 Yellow Onion Chopped
4 Cloves of Garlic Chopped
2 to 3 Tablespoons of Taco Seasoning to Taste

Queso
5 oz of Evaporated Milk
4 oz Shredded Monterrey Jack
4 oz Shredded White American Cheese
A Tablespoon of Salsa

Wrap
6 Large Flour Tortillas
6 Corn Chips per Tortilla
A Heaping Tablespoon of Queso
2 oz Shredded Cheddar Cheese
A Dollop of Sour Cream
2 oz of Shredded Lettuce
A Tablespoons of Salsa

Our first step is to get our seasoned ground beef cooked. Pour a few tablespoons of olive oil into a large skillet on medium heat. Add in the chopped onions and cook for three to four minutes. Then add in the garlic and cook it for another minute. Add in the ground beef and mix it up into the onions and garlic. Mix the homemade taco seasoning together and add two to three tablespoons of the seasoning to the meat and stir it in. Cook the meat for about eight to 10 minutes, check for seasoning and adjust to your liking, then put the cooked ground beef into a bowl and set it aside.

Next we’ll make a quick queso sauce. In a non-stick skillet add in the evaporated milk on medium heat. Add in the shredded Monterrey jack cheese and stir it into the milk. Add in the white American and stir it into the milk and cheese. You can use sliced or shredded cheese, either way, we want the cheese to melt into the milk. It is important that you stir continuously.
At this point, we have a queso blanco. For some added flavor you can add a spoonful of salsa and a spoonful of the taco seasoning; those are both optional. Stir them into the sauce and once it is all melted and smooth, turn the heat to low.

Wipe the large skillet clean and add in some more olive oil and a piece of butter on medium heat. Put a large flour tortilla onto a plate and add three of the corn chips to the middle of the tortilla. Scoop three tablespoons of the seasoned ground beef onto the chips. Add a tablespoon or two of queso, some shredded cheddar cheese, and three more corn chips.

You can add some additional items such as sour cream, shredded lettuce and salsa, those are optional. Wrap the tortilla up on all sides and place onto the skillet with the folded sides down. Cook for a few minutes until golden brown, then flip it over and cook for another few minutes.
Place the taco crunch wrap onto a cutting board, slice it in half and you’re ready to serve.

And now it’s time to plate our dish

And there it is! Taco crunch wrap. A large flour tortilla filled with seasoned ground beef, corn chips, and queso. Served with black beans, yellow rice, and shredded lettuce. Its Tex Mex time in the kitchen tonight.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

10/26/2023

Rosemary Chicken
With White Wine Cream Sauce
An Easy to Make Recipe made with Blue Cheese Crumbles, Heavy Cream and White Wine

Rosemary chicken, thin sliced chicken breasts pan seared in olive oil with a savory sauce made from shallots, garlic, white wine, chicken stock, heavy cream, and blue cheese crumbles.

Our mise en place for tonight’s dish is

For the Chicken
3 Boneless Skinless Chicken Breasts
Salt, Pepper, and Italian Seasoning
4 Tablespoons of Extra Virgin Olive Oil

For the Sauce
2 Tablespoons of Butter
2 Chopped Shallots
4 Cloves of Chopped Garlic
1 Cup of Dry White Wine
1 Cup of Chicken Stock
½ Cup of Heavy Cream
The Juice of One Fresh Squeezed Lemon
½ Cup of Blue Cheese Crumbles
2 Sprigs of Fresh Rosemary

For the Garnish
Freshly Grated Parmesan Cheese
Dried Parsley Flakes

Slice the chicken breasts into thin slices and season them with salt, pepper, and Italian seasoning on both sides. Add a few tablespoons of olive oil to a large stainless-steel pan and turn the heat to medium. Add the chicken into the pan and cook for three to four minutes. Flip the chicken over and cook another three to four minutes. Then place the chicken onto a clean plate and set it aside.

To make our sauce, add in the two chopped shallots and saute for about five minutes.
Then add in the chopped garlic and cook it for only a minute.
Turn the heat up to high and add in the white wine, chicken stock, lemon juice, heavy cream, blue cheese crumbles, and the fresh rosemary. Allow the sauce to simmer and reduce for about 10 minutes while stirring and chopping up the blue cheese crumbles. You can also use gorgonzola cheese crumbles; they’re both part of the bleu cheese family.

Add the chicken back into the sauce and stir it in. Turn off the heat, add a few pieces of cold butter and stir them into the sauce and you’re ready to serve.

And there it is! Rosemary chicken, an easy to make gourmet recipe made with shallots, garlic, white wine, chicken stock, heavy cream, blue cheese crumbles and fresh rosemary. There’s no need to go out to a fancy restaurant tonight; it’s a taste of Italy in your own kitchen.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

10/26/2023

Rosemary Chicken
With White Wine Cream Sauce
An Easy to Make Recipe made with Blue Cheese Crumbles, Heavy Cream and White Wine

Rosemary chicken, thin sliced chicken breasts pan seared in olive oil with a savory sauce made from shallots, garlic, white wine, chicken stock, heavy cream, and blue cheese crumbles.

Our mise en place for tonight’s dish is

For the Chicken
3 Boneless Skinless Chicken Breasts
Salt, Pepper, and Italian Seasoning
4 Tablespoons of Extra Virgin Olive Oil

For the Sauce
2 Tablespoons of Butter
2 Chopped Shallots
4 Cloves of Chopped Garlic
1 Cup of Dry White Wine
1 Cup of Chicken Stock
½ Cup of Heavy Cream
The Juice of One Fresh Squeezed Lemon
½ Cup of Blue Cheese Crumbles
2 Sprigs of Fresh Rosemary

For the Garnish
Freshly Grated Parmesan Cheese
Dried Parsley Flakes

Slice the chicken breasts into thin slices and season them with salt, pepper, and Italian seasoning on both sides. Add a few tablespoons of olive oil to a large stainless-steel pan and turn the heat to medium. Add the chicken into the pan and cook for three to four minutes. Flip the chicken over and cook another three to four minutes. Then place the chicken onto a clean plate and set it aside.

To make our sauce, add in the two chopped shallots and saute for about five minutes.
Then add in the chopped garlic and cook it for only a minute.
Turn the heat up to high and add in the white wine, chicken stock, lemon juice, heavy cream, blue cheese crumbles, and the fresh rosemary. Allow the sauce to simmer and reduce for about 10 minutes while stirring and chopping up the blue cheese crumbles. You can also use gorgonzola cheese crumbles; they’re both part of the bleu cheese family.

Add the chicken back into the sauce and stir it in. Turn off the heat, add a few pieces of cold butter and stir them into the sauce and you’re ready to serve.

And there it is! Rosemary chicken, an easy to make gourmet recipe made with shallots, garlic, white wine, chicken stock, heavy cream, blue cheese crumbles and fresh rosemary. There’s no need to go out to a fancy restaurant tonight; it’s a taste of Italy in your own kitchen.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

10/18/2023

Fajita Chicken Quesadillas
With Black Beans and Yellow Rice

Fajita chicken quesadillas, the perfect choice for Tex Mex night at home. We’re taking sliced chicken breast marinated in a homemade fajita seasoning and cooking them in a cast iron skillet. The cooked chicken is placed in a large flour tortilla with shredded Monterrey jack and cheddar cheese and will be served with black beans, yellow rice, and ice cold margaritas made with fresh squeezed lime juice.

Our mise en place for tonight’s entrée is

Fajita Seasoning
1 Tablespoon Corn Starch
2 Teaspoons of Chili Powder
1 Teaspoon Each of of Paprika, Salt, and Sugar
½ Teaspoon Each of Garlic Powder, Onion Powder and Cumin
¼ Teaspoon of Cayenne Pepper

Marinade
2 Cloves of Crushed Garlic
2 Sprigs of Chopped Cilantro
1 Chopped Jalapeno Pepper
2 Teaspoons of Red Wine Vinegar
The Juice of 1 Lime
½ Teaspoon of Salt
4 Tablespoons of Olive Oil

Tortilla
Large Flour Tortilla
Butter
Shredded Monterrey Jack and Cheddar Cheese

Fajitas
1 Pound of Sliced Chicken Breast
1 Chopped Yellow Onion
2 Cloves of Chopped Garlic
1 Chopped Green, Yellow, and Red Bell Pepper
Chopped Cilantro and Jalapeno

The first step is to get the marinade going. In a bowl add in the chopped garlic, jalapeno, cilantro, red wine vinegar, lime juice, salt, and olive oil. Stir everything together. Mix the fajita seasoning together and sprinkle it over the raw chicken slices. Put the seasoned chicken slices into the marinade, stir them so that each piece is coated in the marinade and seasoning, then cover with plastic wrap and place the bowl into the refrigerator for about an hour.

While the chicken is marinating in the refrigerator, shred the Monterey jack and cheddar cheese and then place the plate of cheese into the refrigerator. We want the cheese to stay cold so that it doesn’t stick together and clump up.

To get the fajitas ready for cooking, saute the chopped onion in olive oil on medium heat for about five minutes. Add in the chopped garlic, jalepeno, and cilantro and cook for another minute. Add in the marinated chicken and cook it for about 10 to 12 minutes. You could also cook the chicken on a gas grill for some added flavor. The marinade really helps to keep the chicken juicy.

When the chicken is done cooking, you can assemble your quesadilla. Put a flour tortilla onto a plate and sprinkle on some of the shredded Monterey jack and cheddar cheese. Add some of the chicken on top of the cheese. You can add additional toppings such as rice, beans, queso and lettuce if you want to; traditional Mexican restaurants will add onions and peppers to their quesadillas.

Fold the quesadilla in half and brush it with melted butter. Place the buttered quesadilla onto a cast iron skillet on medium low heat; we want the quesadilla to brown but not burn, so lower heat is better. Cook for about three minutes then brush butter onto the top of the quesadilla, flip it over and repeat the process.

Slice the quesadilla and you’re ready to serve.

And there it is! Fajita chicken quesadillas with black beans and yellow rice. Its Tex Mex time in the kitchen tonight.

It was delicious!

Until next time,
Bon Appetit!

10/13/2023

Home Made Tomato Sauce
With Sweet Italian Sausage and Linguine

Homemade tomato sauce. There’s nothing like the aroma from onions, garlic, and sweet Italian sausage sautéing in olive oil. While it’s easier and faster to use a store bought tomato sauce in the jar, making it from scratch is much more satisfying, and it allows you to show off your culinary skills to your dinner guests.

Our mise en place for tonight’s dish is

2 Tablespoons of Extra Virgin Olive Oil
1 Yellow Onion Chopped
4 Cloves of Garlic Chopped
1 Pound of Ground Beef
1 Pound of Sweet Italian Sausage
2 28oz Cans of Crushed Tomatoes
1 6oz Can of Tomato Paste
1 Cup of Chicken Stock
1 Cup of White Wine
2 Bay Leaves
4 Fresh Basil Leaves
Salt, Pepper, Italian Seasonings and Red Pepper Flakes to Taste
1 Lb. Box of Linguine

In a large pot pour in a few tablespoons of olive oil and turn the heat to medium.
Add in one chopped yellow onion and sauté for about five to six minutes.
Add in the sweet Italian sausage; we decided to chop ours into bite size chunks, then add in the ground beef. We’re using ground sirloin here, but you can use whatever ground beef you like.

Season with salt, pepper and Italian seasoning. Stir the meat and onions together and allow to cook. Right before the meat is done cooking, add four to five cloves of chopped garlic. Allow to cook for a minute or so and then stir it into the meat.

Once the meat is cooked and browned, its time to add in the tomato paste. We’ll use the entire 6 oz can. Stir it into the meat. Then add in the two cans of crushed tomatoes and stir it into the meat too.

Since the sauce will cook for a few hours, we will need to add some liquids, but plain water has no flavor, so we’ll add in a cup of chicken stock and a cup of white wine; we’re using chardonnay, but you can use any white wine that you like.
Add in a few bay leaves and a large sprig or two of fresh basil and stir it into the sauce. Check for seasoning; add more salt, pepper, and Italian seasoning. If you want your sauce to have a bit of a kick, you can add some crushed red pepper flakes; just be careful not to use too much or it will be too spicy. Start out with a pinch and go from there. Bring the sauce to a simmer then lower the heat to low, cover the pot with a lid, and allow the sauce to cook for at least an hour; two is better. Check the sauce every 10 to 15 minutes and stir it often so that it doesn’t burn.

When your sauce is cooked, bring a large pot of salted water to a rolling boil and add in your pasta. We’re using linguine, but you can use whatever cut of pasta that you like. Plate your pasta, cover with a generous amount of tomato sauce, fresh grated Parmesan cheese and parsley flakes, and you’re ready to serve.

And there it is!

Home made tomato sauce from scratch, with sweet Italian sausage and linguine. It’s a taste of Italy in the kitchen tonight.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

09/30/2023

Monte Cristo
Where French Toast Meets Ham and Cheese

The monte cristo.. Where French toast meets ham and cheese. Sweet brioche bread layered with creamy Havarti cheese and sweet ham dipped in a mixture of eggs, milk, salt and cinnamon. Cooked in butter and finished off with a dusting of powdered sugar. It’s the perfect blend of sweet and savory, and can be enjoyed for breakfast, lunch or dinner.

Our mise en place for today’s recipe is

3 Slices of Brioche Bread
1 Tablespoon of Mayonnaise
3 Slices of Gruyere Cheese or Swiss Cheese
3 Slices of Sweet Ham
1 Egg
1 Oz of Milk
A Pinch of Salt
A Pinch of Cinnamon
2 Tablespoons of Butter

Our monte cristo is going to be a triple decker… To get started, coat each piece of the brioche bread with mayonnaise. You can use any variety of bread that you like; we’re using brioche bread because it’s a bit sweeter and denser than regular bread, so its perfect for making a monte cristo.

Next add a layer of cheese. The traditional cheese is Swiss, and you’ll see recipes with gruyere and gouda, but we’re using Havarti cheese today because it’s great for melting. One of the nice features of the monte cristo is the creamy mouth feel of the sandwich, and Havarti cheese is the perfect blend of flavor and creaminess.

Add a layer of ham.
Stack the layers on top of each other.
Press the sandwich down firmly.

To get the custard ready, add in some salt and cinnamon to the egg and milk; this will give the sandwich a French toast flavor; beat together until smooth and all of the cinnamon is mixed in thoroughly.

Starting with the sides, take the sandwich and coat it with the custard mixture. Allow the custard to soak in; you might need to leave each side in the mixture for a few minutes, but we want all of that French toast custard goodness to soak into the bread.

In a non-stick skillet, add in a few tablespoons of butter and turn the heat to medium low. As soon as the butter is melted and starts to sizzle, add in the sandwich and cook it for three to four minutes. We want it to be golden brown but not burnt. Then flip the sandwich over and cover the sandwich with a lid to help keep the heat in. Adjust your heat closer to low, we want the ham and cheese to get hot.

Once the sandwich is done cooking, move it to a cutting board. Cut it in half, add some powdered sugar, and you’re ready to serve.

And there it is! The monte cristo, where French toast meets ham and cheese. Brioche bread with Havarti cheese and sweet ham dipped in egg, milk, salt and cinnamon and grilled in butter to golden brown.

It was delicious!

Until next time, Bon Appetit.

09/21/2023

Loaded Chicken Noodle Soup
A Classic Made from Scratch Comfort Food Recipe

Our mise en place for tonight’s dish is

2 Boneless Skinless Chicken Breasts
1 Box of Ditalini Pasta
4 Carrots Chopped
4 Celery Stalks Chopped
1 Yellow Onion Chopped
4 Cloves of Garlic Chopped
4 Sprigs of Parsley Chopped
12 Oz of Sliced Mushrooms
8 Cups of Chicken Stock
Salt, Pepper, and Italian Seasoning
2 Tablespoons of Olive Oil
2 Tablespoons of Butter

Clean, peel and chop all of your vegetables.

Add olive oil to a pan on medium low heat. Season the chicken breasts with salt, pepper and Italian seasoning. Add the chicken to the pan and cook for about six minutes on each side. When the chicken is cooked, use two forks to shred the chicken. You can also put the chicken onto a cutting board and dice it, but the shredded chicken looks more home made. When the chicken is nearly done cooking, add in the garlic and chopped parsley and cook for about one minute, then turn your heat off.

While the chicken was cooking, we got our vegetables going. In a large pot, add 2 tablespoons of butter, the carrots, celery, onion, and mushrooms. Season with salt, pepper, and Italian seasoning and cook for about 10 minutes.

Add in the chicken stock and bring the pot up to a rolling boil.
Add in the ditalini and cook for five minutes. Then add in the cooked shredded chicken with the garlic and parsley and cook for another five minutes.

Season with salt and pepper and you’re ready to serve.

And there it is! Loaded chicken noodle soup made from scratch. You’ll never want that canned chicken soup ever again.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark

09/14/2023

Chicken Parmesan
The Classic Italian Favorite with a Twist

Chicken parmesan… Thin sliced chicken breast seasoned with salt and pepper, dusted with flour and egg wash, and dipped in breadcrumbs and grated parmesan cheese. Sauteed in extra virgin olive oil and topped with ricotta cheese, fresh grated aged white cheddar and mozzarella cheese, and plated with a home-made tomato sauce and garnished with fresh basil.

Our mise en place for tonight’s dish is

For the Chicken
3 Boneless Skinless Chicken Breasts
Salt & Pepper
3 Tablespoons of Seasoned Flour ( cayenne pepper, paprika, onion powder, garlic powder )
2 Eggs
2 Tablespoons of Water
½ Cup of Italian Breadcrumbs
½ Cup of Grated Parmesan Cheese
4 Tablespoons of Extra Virgin Olive Oil
8 oz of Ricotta Cheese
4 oz of Shredded Aged White Cheddar Cheese
4 oz of Mozzarella Cheese
Fresh Basil for Garnish

For the Sauce
2 Chopped Shallots
2 Cloves of Chopped Garlic
2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Tomato Paste
1 teaspoon each of salt, pepper, sugar or monk fruit sweetener, crushed red pepper and Italian Seasoning
1 28oz Can of Crushed Tomatoes
4 Fresh Basil Leaves
4 Sprigs of Fresh Chopped Parsley
1 Tablespoon of Red Wine Vinegar
2 oz of Dry White Wine (Chardonay)

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