Recipe of the Week (57)

Simple Roasted Chicken

The easiest roasted chicken recipe ever!! Use the leftovers (if there are any) in a salad or as a sandwich!!

1 3 lbs. chicken, thawed and giblets removed
2 medium carrots, cut into 1 inch wedges
2 celery stalks, cut into 1 inch wedges
1 large onion, quartered
2 sticks unsalted butter, melted
Salt
Pepper


Preheat the oven to 350 degrees.

Rinse chicken under cold water and pat dry with paper towels. Season the cavity of the chicken with salt and pepper. Place the carrots, celery and onions inside the cavity of the chicken. Brush the chicken with the melted butter. Season the chicken well with salt and pepper. (If you want to make a Cajun chicken, season the chicken with some Cajun spices at this point).

Place the chicken on a roasting pan and roast for about 1 ½ hours (30 minutes per pound). Cover the chicken with foil during the last 30 minutes of cooking. Remove the chicken and let it rest, covered with foil, for about 5 minutes before carving. Serve with mashed sweet potatoes (ROTW #52) and sautéed collard greens (ROTW #15).

Yield 6 servings

Recipe of the Week (56)

Tempura-Battered Vegetables
with Ginger/Soy Dipping Sauce

Easy recipe for holiday hors d'oeurves! Also try the tempura vegetables with a bottled General Tso's sauce for dipping.

2 cups all-purpose flour
1 ½ tablespoons baking powder
2 tablespoons Asian sesame oil
2 ½ cups ice water

½ pound fresh green beans
1 pound fresh broccoli florets
½ pound fresh cauliflower florets
1 pound fresh asparagus spears, about 1 inch long
About 6 cups peanut or vegetable oil


In a large bowl, combine the flour, baking powder and sesame oil. Pour in the ice water and stir to combine. The mixture should be slightly lumpy. Set aside.

Meanwhile, make an ice bath by placing cold water and ice in a large bowl. Bring a large pot of water to a boil. Place the green beans in the boiling water for 30 seconds. Remove the green beans and immediately place them in the ice bath for another 30 seconds. Remove the green beans from the ice bath and pat dry. Repeat with the other three vegetables.

Heat oil in a large pot. Using tongs, dip the vegetables in the flour batter. Working in batches, place the battered vegetables in the hot oil and fry for about 1 ½ minutes. Place the fried vegetables on paper towels to drain. Season with salt and pepper. Serve with ginger/soy dipping sauce.

Ginger/Soy Dipping Sauce

6 tablespoons fresh lime juice
3 tablespoons mirin
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon finely grated ginger


In a large bowl, combine all ingredients.

Yield 12 hors d'oeurves servings.

Recipe of the Week (55)

Teriyaki Noodles

Great recipe for vegetarians or those who just want a simple, easy meal!


1 pkge. wheat spaghetti or Ramen noodles
2 tablespoons vegetable oil
¼ cup white onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 ½ cup broccoli florets
½ cup baby carrots, julienned
1 cup shiitake mushrooms
2 cups low sodium teriyaki sauce
1 tablespoon fresh cilantro
1 tablespoon toasted sesame seeds


Cook the spaghetti or noodles according to the directions on the package. Drain and set aside.

In a large, nonstick skillet, heat the oil over medium heat. Add the onions and sauté until translucent, about 4 minutes. Add the ginger and garlic and continue to stir until the garlic becomes fragrant. Add the broccoli, carrots and mushrooms and continue to cook for about 3 more minutes. Add the teriyaki sauce to the pan and reduce until the sauce thickens. Add the noodles to the sauce and cook the mixture down for an additional 1-2 minutes. Remove and serve with cilantro and toasted sesame seeds.

Yield 4 servings.

Recipe of the Week (54)

Cranberry Orange Relish

If you hate canned cranberry sauce as much as I do, try this simple and easy alternative using fresh cranberries!!!


1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon

Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.

Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

Makes 8 servings.

Recipe of the Week (53)

Roasted Cornish Hens

Tired of turkey for the holidays? Try this quick and easy recipe! Great for small families who hate turkey leftovers!

2 Rock Cornish Hens (about 2 pounds each), thawed
Salt
Pepper
6 sprigs of thyme
4 sprigs of rosemary
½ pound (2 sticks) unsalted butter


Preheat the oven to 350 degrees. Remove the bags in the cavity of the hens and discard. Rinse the hens with water and pat dry with paper towels.

Season the interior and exterior of the hens with salt and pepper. Place the sprigs of thyme in rosemary inside the cavity of the hens. Place the hens on a roasting pan and place them in the oven, covered with foil. Roast the hens for 45 minutes.

Melt the butter and set aside. Remove the hens from the oven and brush them with the butter. Turn up the heat of the oven to 425 degrees. Place the hens back into the oven and continue to roast them, uncovered for an additional 20-30 minutes, or until the skin has become crisp.

Remove the hens and set aside to rest. Serve with wild rice and glazed carrots.


Yield 4 servings

Recipe of the Week (52)

Mashed Sweet Potatoes

Very simple and easy recipe for the holidays! Pair these sweet potatoes as a side for turkey, chicken or roast beef.


2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves

Preheat the oven to 350 degrees.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper and thyme and mix with hand mixer, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

Yield 6 servings.

To Wine, or not to Wine...

As a chef, one question I am asked most often is how I pair a quality wine with a great meal. Although the general rules remain (red wine with red meat, white wine with white meat), the particular “grape” you choose to have with your meal can make all the difference in your dining experience.

Generally, beef and other red meats pair very well with bold, red wines. However, the way the meat is prepared should have an impact on the wine you select. For example, roasted meats, like a roast beef, go very well with a nice Cabernet Sauvignon. But, a good White Zinfandel pairs very well with grilled lamb chops. Also, if you are preparing a steak with a mushroom sauce, your wine of choice should be a wine with lush fruit flavors, like a full-bodied Syrah.

Unlike red meat, where the preparation method matters in your wine selection, with white meat, the sauce is the key. I love to pair a smooth Pinot Noir with Chicken Marsala. The velvety tone of a Pinot Noir goes great with the Marsala wine sauce. However, if you are having pasta with chicken in a cream sauce, a great Chardonnay should be the wine of choice. For a dish like stir fry with pork medallions, I like to go with fruity, elegant Riesling.

If you are a vegetarian or just enjoying a meatless entree, you can still pair a good wine with your meal. A simple pasta in a Marinara sauce goes very well with a nice Chianti. If you are a lover of Thai food and Pad Thai is your choice, try a light and crisp Sauvignon Blanc.

With fish and other seafood, generally stay in the white wine category. If you are baking or broiling a firm fish like bass or halibut, I like to go with a clean Sauvignon Blanc. For seafood dishes that incorporate butter, like shrimp scampi or steamed crab legs, try Chardonnay. The “oakiness” of the Chardonnay balances out the butter in those dishes.

As far as dessert wines, Muscato is a good choice. Made from the Muscat family of grapes, Muscato pairs well with most desserts, especially ones with fruit.

For more information on pairing wines with foods, don’t hesitate going to a local winery, wine room or liquor store and ask questions. The sommelier (wine steward) would be happy to help you pair the perfect wine with the perfect meal!

Recipe of the Week (51)

Blackened Salmon

A little cajun dish for y'all! Use this blackening spice for any chicken or shrimp dishes to give them a little kick!


¼ cup kosher salt
¼ cup sweet paprika
2 tablespoons dried thyme
2 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
4-6 oz. salmon filets
½ cup vegetable oil, plus ½ cup


Combine the salt, paprika, thyme, black pepper, garlic powder, cayenne pepper and white pepper in a large bowl. If making the spice mixture ahead of time, keep it sealed in an airtight container or a zip lock bag.

Preheat the oven to 400 degrees. Pat salmon filets dry with paper towels. Place the spice mixture in a large, shallow dish. Drizzle ½ cup of oil over both sides of the salmon filets. Dredge the salmon filets on each side in the spice mixture and set aside.

Heat ½ cup of oil in a large skillet (preferably cast iron) over medium heat. Slowly add the salmon filets to the skillet and brown on each side for about 3-4 minutes. Remove and place the salmon on a sheet pan and bake in the oven for about 6-8 minutes, or until the salmon is done.

Serve with brown or wild rice and some steamed asparagus.

Yield 4 servings

Article from Cuisine Noir

I was blessed to be interviewed by V. Sheree Williams of Cuisine Noir Magazine. Check it out:

"The youngest of four children, Chef Eric Wells made his culinary debut at age eight with his rendition of chicken cacciatore. From there, his love for cooking grew as his mother continued to teach him how to use different ingredients, spices and herbs to make food that was unforgettable. But when it was time to make a career choice, Chef Wells decided to go to college and pursue a degree in Sports Journalism. That decision would ultimately change and eventually he would make good on a promise to his mother to have a career in culinary instead."

"He eventually attended and graduated from the International Culinary Arts and Sciences Institute (ICASI) in his hometown of Cleveland, Ohio with a Culinary Arts certificate. Soon after in 2004, his company SkyeLarae’s Culinary Services was born."

"Named after his oldest daughter, SkyeLarae’s Culinary Services specializes in preparing intimate 4 or 5 course dinners for couples. Name the location and time, and Chef Wells will take care of the rest. Clients have the option of selecting among 10 carefully designed and mouth dropping menu plans. Dinners include china, linens, candles and flowers to create an upscale restaurant look and feel. SkyeLarae’s services also include dinner parties and events, cooking classes for individuals, couples, groups and organizations."

"Since starting his career in the culinary industry, Chef Wells has never looked back and has gone on to receive numerous awards and accolades. In addition, he is an instructor at Loretta Paganini School of Cooking in Chesterland, Ohio as well as at the gourmet retailer Sur La Table. He donates his time and talents to assist with charity programs such as the Autism Society of Greater Cleveland, CARE, and Our Lady of the Wayside. He has also been involved with efforts to assist Hurricane Katrina survivors and increase awareness about breast cancer. His story and passion for cooking has garnered a variety of media appearances on TV and radio as well as in print and online magazines."

"While he loves the uniqueness of cooking for couples and bringing that restaurant feel to their homes, future plans include opening a brick and mortar location in 2011.. His goal is to open an upscale restaurant in Cleveland that will serve what he calls “Progressive American Cuisine.” Caribbean, Moroccan, Spanish and other cuisines will lend their influence to the menu and patrons can still expect to be catered to from head to toe."

"With a go-getter attitude and clear direction about the future, Chef Wells is well on his way to a lifetime of success in the industry and community."

http://www.cuisinenoirmag.com/theme/keeping-the-promise

Recipe of the Week (50)

Pot Roast in a Slow Cooker

Great recipe for those busy parents that want a home-cooked meal for their family. Make this before work or school and let it cook all day in the crock pot!

4 lbs. chuck roast
Salt
Pepper
Flour
3 tblsp. vegetable oil

5 medium Idaho potatoes, quartered
1 large white onion, quartered
3 large carrots cut into 1 inch wedges
1 cup water
1 pkge. onion soup mix
2 tblsp. tomato paste


Remove the chuck roast from the package and pat dry with paper towels. Season with salt and pepper. Lightly flour the chuck roast and set aside. Heat a large skillet with oil. Brown the roast on each side. Remove and set aside on a large platter.

Turn slow cooker on to low. Add the roast (cut it into pieces if it does not fit). Also, add the juices from the roast that has accumulated on the platter. Add the remaining ingredients and stir. Place the lid on the slow cooker and let the roast cook for 6-8 hours. Remove and serve with a crusty wheat baguette.

Yield 6 servings

Recipe of the Week (49)

Chicken Gumbo

I made this gumbo for The Taste of Autumn 2009 event to support the Coit Rd. Farmer's Market. It went over so well, I wanted to share it with everyone!


2 chicken breast halves
½ cup canola or extra light olive oil
2/3 cup all-purpose flour
Salt
Pepper
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, minced
2 tablespoons Cajun seasoning
5 cups chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 cup frozen okra
2 cups rice

In a medium skillet, brown the chicken breasts on each side for about 5 minutes under medium-low heat. When done, take the chicken out and let it cool then dice the chicken up into 1 inch cubes. Set aside.

Make the roux by combining the oil and flour together in a large, heavy saucepan. Add salt and pepper to the roux for a little spice. Cook over low-medium heat, whisking constantly, for about 12-15 minutes until medium brown.

Add the onions, bell peppers, celery, garlic and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the cooked chicken.

Stir the stock, Worcestershire sauce and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.

Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of rice in the center of a large soup bowl and add a ladleful of hot gumbo.

(Note: Shrimp can be added to the gumbo also. Add the cleaned shrimp to the simmering gumbo about 10 minutes before serving. The shrimp will turn pink when it is done.)

Yield 6 servings

Recipe of the Week (48)

Wild Rice and Mushroom Soup

One of my all-time favorites! Great for a cold, fall day!

3 tablespoons butter
½ cup onions chopped small
½ cup carrots, chopped small
½ cup celery, chopped small
½ cup green pepper, chopped small
3 tablespoons flour
3 cups canned chicken broth 3 cups water
1 cup wild rice
4 oz. white button mushrooms, sliced
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme, crumbled
¾ cup half and half
Salt
Pepper

Melt butter in heavy large pot over medium-high heat. Add the onions, carrots, celery and green pepper. Sauté until the onions are slightly wilted, about 5 minutes. Add flour and continue to stir for about 3 more minutes. Add the chicken broth and water and bring to a boil. Stir in wild rice, mushrooms, rosemary and thyme. Season with salt and pepper to taste. Cover and reduce heat to medium low for about 45 minutes, stirring occasionally.

When the rice is al dente, stir in the half and half and continue simmering on low for an additional 5 minutes. Serve topped with croutons or crushed crackers.

Yield 6 servings.

Recipe of the Week (47)

Tuscan Ribollita Vegetable Soup

Try this very simple and healthy vegetarian soup tonight!


2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans
6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.

Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.


Yield 6 servings

Recipe of the Week (46)

Turkey Chili

My award winning recipe (http://skyelaraes.blogspot.com/2009/04/winner-winner.html)! Enjoy with sour cream, green onions and/or shredded cheddar cheese.)


2 tablespoon vegetable oil
1 small onion, diced
½ lbs. ground turkey
1 tablespoon garlic, minced
1 teaspoon garlic powder
1 14 oz. can dark red kidney beans
1 14 oz. can tomato sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano (or regular oregano)
Salt
Pepper


In a medium pot, heat oil under medium heat. Add the diced onions and sauté for about 5 minutes. Break up the ground turkey by hand and add it to the pot. Stir well. Add minced garlic and continue to sauté the ground turkey until it browns, about 5-7 minutes. Reduce the heat to low and add the kidney beans and tomato sauce. Stir well. Add the cumin, chili powder, oregano and garlic powder. Stir well. Cover, stirring occasionally. Cook chili for an additional 10 minutes. Add salt and pepper to taste.


Yield 4 servings.

Recipe of the Week (45)

Roast Beef with Au Jus

Simple and easy for a Sunday dinner. Use the leftovers (if there are any!) for roast beef sandwiches or in a tossed salad!

1 3lbs. bottom round beef rump roast
4 garlic cloves, peeled
Kosher salt
Freshly ground black pepper

2 cups low salt beef broth
½ cup dry red wine
2 tablespoons unsalted butter


Preheat the oven to 350 degrees. Pat dry roast with paper towels. Season the roast evenly with salt and pepper. With a pairing knife, poke eight slits randomly on the top side of the roast. Slice the garlic cloves in half, lengthwise. Place the sliced garlic in the slits.

Place the roast on a heavy-bottomed roasting pan with a rack and roast it for about 1 ½ hours. Place a sheet of aluminum foil on top of the roast and continue roasting for an additional 30 minutes or until the read on the pocket thermometer reaches 145 degrees.

Remove the roast and allow it to rest, covered with foil, for about 10 minutes. Remove the rack from the roasting pan and place the pan on the stove under medium-high heat. Slowly stir in the wine to deglaze the pan. Add the beef broth and allow the liquid to reduce to about 1 ½ cups. Slowly stir in the butter to the au jus. Season with salt and pepper, to taste.

Slice the roast thin and serve with au jus on top.

Yield 6 servings.

Recipe of the Week (44)

Apple Crisp

One of my favorite fall dishes! Serve with ice cream for desset or with whipped cream for breakfast!

1 cup firmly packed golden brown sugar
2 teaspoons fresh lemon juice
1 tablespoon ground cinnamon
3 1/2 pounds Granny Smith apples, peeled, cored, sliced
½ cup all purpose flour ½ cup plain oats
½ cup sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Preheat oven to 450°F. Butter a glass baking dish. Combine brown sugar, lemon juice and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to the prepared dish.

Combine flour, oats, sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour/oat mixture evenly over apples.

Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

Yield 8 servings.

Tipping (repost)

Note: I wrote this article for Talk of Cleveland Magazine about a year and a half ago. In these tough economic times, properly tipping for great service is crucial!

It is a beautiful, summer evening and you and your date are enjoying a romantic dinner at one of Cleveland’s top notch restaurants. The place is beautiful and the service is impeccable. You share a shrimp appetizer. While your date has the pan-seared halibut, you savor the filet mignon, medium-rare, of course. For dessert, you have the lemon crème brulee, while your date enjoys a slice of strawberry cheesecake.

The evening is going great until the check arrives. Of course, you have more than enough money to cover the bill, but what about a tip? How much should you leave for the server who gave you great service? How do you show your appreciation for the flawless service you’ve received?

For members of the food service industry, especially servers, tips are very important. Many servers make less than $4.00 per hour, so the tips they receive help as compensation for the work they do. While giving a tip is not mandatory, it is considered proper etiquette to leave one.

Tips, which in some circles is an acronym for “to insure proper service”, is a social obligation in restaurants having traditional table service. In general, the customary tip for average to good service is 15-20% of the pre-tax bill. For exceptional service, a tip can range as high as 25-30% of the bill. So, for example, you have dinner at a restaurant and the bill is $100.00. If you received exceptional service, the tip should be $25.00, making the total $125.00.

Tips are very important to bartenders also. Generally, a bartender should receive $1-$2 per round. If you are setting up a tab, the tip at the end of the evening should be 15-20%, with a minimum of .50 per soft drink and $1.00 per alcoholic drink. And, obviously, the perks for tipping your bartender well are immeasurable!

Also, when you are using a gift certificate or getting a discount, tip off of the pre-discounted amount of your bill. So, for example, you have a coupon for 25% off of your meal at a restaurant. If your bill is $100.00, the tip should be from the $100.00 amount, not the discounted $75.00 amount.

So, “to insure proper service”, learn how to properly tip your servers and bartenders!

Recipe of the Week (43)

Oven Barbecued Chicken Breasts

Enjoy that great barbecue flavor anytime of the year!

1 tablespoon olive oil
1 ½ cups bread crumbs or panko
1 tablespoon fresh thyme
2 garlic cloves, smashed
4 boneless, skinless chicken breasts
1 cup Sweet-N-Spicy barbecue sauce (recipe below) or a bottled barbecue sauce

Preheat the oven to 400 degrees.

Meanwhile, heat the olive oil in a large, non-stick skillet. Add the bread crumbs, thyme and garlic to the skillet, stirring constantly until the bread crumbs toast slightly. Remove the skillet from the heat and place the toasted bread crumbs in a large shallow dish to cool.

Place a sheet of foil on a sheet pan. Lay the chicken breasts on a cutting board and brush the barbecue sauce on both sides of the chicken. Using tongs, toss the chicken in the bread crumb mixture, coating them generously.

Place the coated chicken breasts on the foil-lined sheet pan. Place the chicken in the oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165 degrees.

Serve the chicken with a light cole slaw and a whole grain baguette.

Yield 4 servings


Sweet-N-Spicy Sauce
1 cup apple cider vinegar
1½ cups ketchup
2 tablespoons brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke
2 tablespoons vegetable oil
1 medium red onion, sliced
2 jalapeno peppers, diced
1 red bell pepper, sliced
1 tablespoon garlic, minced
Dash of Tabasco sauce
Salt
Pepper

In a large pot, simmer the apple cider vinegar and ketchup under medium heat for 3 minutes. Add the brown sugar, molasses and liquid smoke to the vinegar/ketchup mixture and simmer for an additional 3 minutes. Meanwhile, in a large skillet, heat oil under medium heat. Add red onion, jalapeno peppers, red bell peppers and garlic to the skillet. Sauté vegetables until fragrant, about 3 minutes. Add the sautéed vegetables to the vinegar/ketchup mixture. Place mixture into a blender or food processor. Puree the mixture until smooth, about 1-2 minutes. Season to taste with salt, pepper and Tabasco sauce.

Recipe of the Week (42)

Grilled Beef Kebabs

Very simple and easy dish! As an alternative, try using chicken, shrimp or lamb.

1 cup low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced ginger

2 lbs. top round steak, trimmed and cut into 1 inch cubes
Salt
Pepper
2 large red onions, quartered and sliced
4 oz. cherry tomatoes
2 large red peppers, cut into 1 inch slices
2 large yellow peppers, cut into 1 inch slices

12 wooden skewers (12-inch)


Soak skewers in water for at least 1 hour prior to using.

Combine soy sauce, lime juice, garlic and ginger in a glass bowl. Set aside.

Season the meat well with the salt and pepper. When skewers are properly soaked, thread pieces of steak and the vegetables on the skewers, ending up with a total of 8items on each skewer. When the kebabs are complete, line them in a deep dish. Pour the soy sauce mixture over the kebabs.

Preheat the grill to a medium-high temperature. Grill the kebabs to the desired doneness, about 4 minutes on each side for medium. Remove and serve with couscous or brown rice.

Pictures from an In-Home Cooking Class

Here are some pictures from an In-Home Cooking Class I did for Richard Black and family to celebrate Richard's 60th birthday.

Photos from an Intimate Dinner for Two

I had the pleasure of helping Mark and Lois Callahan celebrate thier 21st wedding anniversary! Here are some photos from the event!

Recipe of the Week (41)

Chicken Marsala

One of my favorite recipes! For a lighter flavor, omit the cream.

6 skinless, boneless chicken breasts
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
2 tablespoon fresh sage, minced
3/4 pound mushrooms, sliced thin
2 tablespoons flour
1/2 cup Marsala
1 cup chicken broth
3/4 cup heavy whipping cream
2 tablespoons fresh parsley leaves, minced, for garnish
1 pound linguini, dry

Boil water and cook linguini according to the directions. Drain and rinse pasta. Set aside.

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and stir in the flour. Add the onion and mushrooms, stirring occasionally, until browned, about 4 minutes. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Add 1 tablespoon of minced sage and cook for an additional 2-3 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Add cream and simmer for about 2 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Place pasta in a large bowl. Place chicken on top of the pasta and pour the sauce over the top. Garnish with parsley and remaining tablespoon of sage.

Yield 6 servings.

Recipe of the Week (40)

Baked Ziti

Try this simple and easy recipe while entertaining guests on a Friday night or with the kids on a Sunday afternoon!

1 lbs. ziti
3 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup white onions, minced
3/4 lbs. ground turkey
1 jar of your favorite jarred tomato-based sauce
4 ounces fresh mozzarella, sliced into thin rounds


Preheat the oven to 375 degrees.

Prepare ziti according to the directions on the box. Drain, but do not rinse the pasta. Place pasta in a medium or large casserole dish. Add a little water to the pasta to prevent sticking.

Meanwhile, in a large skillet, heat oil under medium heat. Add the garlic and onions and saute until fragrant, about 3 minutes. Add the ground turkey and brown. Stir in the tomato sauce and heat until the sauce simmers.

Pour the meat sauce into the casserole dish. Place mozzarella throughout the pasta and cover with foil. Place the casserole in the oven and bake the dish for 12-15 minutes. Remove the foil and continue baking for about 5 more minutes.

Remove and let the pasta rest for about 5 minutes. Serve with a side salad and a wheat baguette.


Yield 6 servings

Recipe of the Week (39)

Cedar Plank Salmon

Purchase cedar planks at any cookware store. The flavor of the cedar permeates the salmon making a wonderfully flavored dish.

1/4 cup extra virgin olive oil, plus 3 tablespoons
2 lemons, sliced thin
4 6-ounce salmon filets
3 tablespoons thyme, minced
Salt
Pepper

2 Cedar planks

Soak cedar planks in water for 2 hours.

Preheat oven to 375 degrees. Oil the cedar planks with 1/4 cup of olive oil. Shingle the lemon slices on the planks. Place two salmon filets, skin-side down, on top of the lemon slices. Season the salmon with thyme, salt and pepper.

Place the salmon on the planks in the oven and roast for 12-15 minutes, or until flakey. Remove and let it rest for about 5 minutes before serving.

Serve with wild rice and a side salad.

Yield 4 servings.

Cleveland Food Rocks!

This past Sunday, I had the pleasure of participating in the first annual Cleveland Food Rocks Rock-N-Roll BBQ Throwdown at Beachland Ballroom. Chefs from Bar Cento, Moxie, Blue Canyon, Momocho and others came together to make wonderful dishes and celebrate the Cleveland rock scene.

I made barbecue chicken wings in a homemade sauce with cole slaw. Great time was had by all!

http://www.clevelandfoodrocks.com/

Recipe of the Week (38)

Mussels alla Diavola

Served as an appetizer with French bread or as a entree over pasta, this quick and easy dish is a crowd-pleaser!!

12 garlic cloves, minced
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 28oz. can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
3 lb mussels (preferably cultivated), cleaned


Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

Increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

Yield 6 servings.

Recipe of the Week (37)

Moroccan Spiced Chicken Breasts

Take a trip to Casablanca with out leaving your home! Try this flavorful, lowfat dish any day of the week!

4 boneless, skinless chicken breasts
2 tablespoons Hungarian paprika
2 tablespoons ground cumin
1 tablespoon allspice
1 tablespoon salt
1 tablespoon cinnamon
¼ cup canola oil


Place the chicken on a cutting board. Combine the paprika, cumin, allspice, salt and cinnamon in a bowl. Season both sides of the chicken with the spice mixture. Place chicken in a zip lock bag and let it marinate for about 1 hour in the refrigerator.

Preheat the oven to 375 degrees. When ready to cook, remove the zip lock bag with the chicken from the refrigerator. Heat the oil in a large skillet over medium heat. Slowly place the chicken in the skillet and cook for about 6-8 minutes on each side. Place the skillet in the oven and roast for about 10 minutes. Remove the chicken from the oven.

Serve the chicken with couscous and roasted vegetables.

Yield 4 servings

Beef

Beef. Just the mere mention of the word makes the average person’s mouth water. But so many people never get to enjoy the wonderful textures and flavors of beef because they purchase the wrong cuts or prepare beef the wrong way. In this article, I will break down the primal cuts of beef, provide a simple and easy marinade and explain how to properly prepare a great steak.

When cattle are processed for consumption, butchers divide the meat into primal cuts. Generally, these 9 sections are the basic areas in which steaks, ground beef, etc, are produced. The primal cuts are:

-Chuck-located on the upper half of cattle, near the shoulder. Most hamburger and roasts, such as pot roast, comes from the chuck section.
-Rib-also located on the upper half, the rib section produces the most flavorful cuts. Because of its marbling and fat content, the bone-in rib eye is the best steak available.
-Short Loin-the short loin section is located on the upper half of cattle. It produces two of the more popular steaks, the T-Bone and the Porterhouse steak.
-Sirloin-the sirloin section is one of the smaller primal cuts. Known for producing the top sirloin steak, the sirloin section is also used to produce ground beef. It is also where filet mignon comes from.
-Round-the round section is the most inexpensive primal cut. Used to make everything from top round steak to ground round to rump roast, the round cut is very lean and can be very tough.
-Flank-the flank section is located on the lower half of cattle. Generally very tough, meat from the flank section must be marinated and/or slow roasted to make it palatable. Flank is mostly used to make London Broil, which is wonderful to serve to large crowds.
-Plate-also located on the lower half, the plate section produces very inexpensive cuts of meat. Although it is generally tough and fatty, if prepared properly, the plate can produce great steaks like hanger and skirt steaks.
-Shank-located in the upper leg area of cattle, the shank usually produce cuts used for soups and stews.
-Brisket-located on the lower half, the brisket is a very tough cut of meat and must be cooked for long periods of time. Barbecued beef brisket is very popular in the South. Also corned beef comes from the brisket section.

To impart flavor into beef, many people use marinades. Stay away from commercial marinades because they usually have a high salt content. Instead, make your own marinade. Most marinades consist of an acid (lemon juice, vinegar or wine), oil and herbs and/or spices. For beef, I make a very simple marinade by mixing two parts low sodium soy sauce, one part balsamic vinegar, one part olive oil, minced garlic and shallots, salt and pepper. Place the beef in a zip-top plastic bag and pour the marinade in the bag. Place the beef in the refrigerator and marinade it for an hour or up to 24 hours. Before you prepare the beef, allow the meat to rest at room temperature.

When preparing a steak indoors, I like to use a dual cooking method. This method ensures that the steak is properly seared on the outside and moist and juicy on the inside.

After marinating the steak, preheat your oven to 500 degrees (do not place it on broil!). Heat a large skillet (preferably cast iron) over medium-high heat. Place the steak in the skillet and pan fry for about 4 minutes. To create proper searing, do not move the steak. After 4 minutes, turn the steak over and pan sear for an additional 4 minutes. Place the skillet in the preheated oven and “roast” for about 5-7 minutes for a steak at medium temperature (a little longer if you like your steak medium well or well-done). Remove the skillet from the oven. Place the steak on a cutting board and cover with foil to rest. This allows the juices to redistribute throughout the steak and creates a juicier finished product. Serve the steak with a nice side salad and a glass of Pinot Noir.

Beef is a wonderful source of protein and nutrients. It also tastes very good! Using these simple tips and techniques, you should be able to prepare and serve the most wonderful cuts of beef!

Recipe of the Week (36)

Turkey Burgers

Try these tasty burgers for your holiday cookouts!

1 ½ pounds ground turkey
3 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons scallions, finely minced
Salt
Pepper


Preheat the grill to a medium-high temperature.

Meanwhile, combine all the ingredients in a large bowl. Be careful not to over mix. Shape 6 four-ounce patties.

Place the patties on the grill and cook for about 4-6 minutes on each side. Serve on wheat buns topped with a slice of cheddar cheese, low fat mayo and thinly sliced red onions.


Yield 6 servings

My day with The Mighty Men of Monticello

I had the pleasure of meeting and speaking to The Mighty Men of Monticello on May 22nd. The Mighty Men of Monticello, or M-cubed, is a wonderful group of seventh- and eighth-graders at Monticello Middle School in Cleveland Heights. These young men automatically qualify for M-cubed when they achieve an A or B average. Myself, along with entrepreneur Ellis Sutton Jr. and Cleveland Public Library Director Felton Thomas Jr. sat on a panel and answered questions about our careers and the paths we took. I look forward to seeing these young men as future leaders both here in Greater Cleveland and nationwide!


Photos (from top to bottom)-Picture #1: Monticello administrator David Noble, Aletia Howard, Ellis Sutton Jr., Felton Thomas Jr., me and two members of the Mighty Men of Monticello. Picture #2: David Noble and me. Picture #3: Ellis Sutton Jr., Felton Thomas Jr. and me.

Recipe of the Week (35)

Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction

Simple and easy chicken recipe. The sweetness of the tomatoes with the tart tones of the balsamic make a wonderful sauce.


4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper


Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through.

Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (34)

Watermelon Salsa

Great alternative to tomato-based salsas. Wonderful as a refreshing summertime snack!


2 cups watermelon, seeded and cut into ¼ inch pieces
¼ cup white onion, diced
2 tablespoons fresh cilantro, minced
¼ cup fresh lime juice
Salt
Pepper


Toss the watermelon, onion, cilantro and lime juice in a large bowl. Season to taste with salt and pepper. Serve with corn tortilla chips or over the top of broiled or grilled fish or chicken.


Yield 3 cups.

Recipe of the Week (33)

Grilled Pizza


This is a wonderful recipe for a pizza party for kids or for friends while watching the big game!

4 pizza doughs
Flour
Olive oil
Pizza sauce

Pizza toppings:
Cheeses
Grated Parmesan cheese
Shredded fontina cheese
Shredded mozzarella cheese
Crumbled Gorgonzola cheese
Crumbled feta cheese

Meats
Italian Sausage, cooked
Pepperoni
Bacon, cooked
Ground Beef, cooked

Vegetables
Mushrooms
Baby Spinach
Basil
Sun-dried tomatoes
Onions
Tomatoes


Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces.

Spread pizza sauce evenly over the pizza shells. Place up to two cheeses and the remaining toppings of your choice on the pizzas. Carefully place the pizzas back on the grill and cook until the cheese has melted, about 4-6 minutes.

Yield 8 servings

Recipe of the Week (32)

Grilled Peach Sundae


6 firm but ripe large peaches, peeled, halved, pitted
1/2 cup brown sugar
1 stick unsalted butter

1 cup chilled whipping cream
3/4 cup caramel sauce, warmed

Preheat grill to medium-high heat. Arrange peach halves, cut side up, on baking sheet. Melt butter and brown sugar in a small sauce pot. Brush peaches with butter mixture. Place peaches on grill, buttered side down. Grill until tender and slightly charred, about 6-8 minutes. Transfer peach halves to plates.

Using electric mixer beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately.

Yield 6 servings.

Recipe of the Week (31)

Mixed Tomato Salad with
Red Wine Vinaigrette


2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
2 large red tomatoes, sliced
2 large green tomatoes, sliced
2 large yellow tomatoes, sliced
1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves

Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Set aside. Meanwhile, place the tomatoes in an alternating pattern on a large platter. Top the tomatoes with the mozzarella and basil. Pour the vinaigrette over the tomatoes and season with salt and pepper.

Yield 6 servings.

Eric Wells: Personal Chef

Video....

Recipe of the Week (30)

Classic Caesar Salad with Croutons


For croutons
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

For dressing
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Make croutons:
Preheat oven to 350°F. In a bowl toss bread cubes with oil. Spread cubes on a sheet pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovy paste, lemon juice, mustard , Worcestershire sauce and mayonnaise until smooth. Pour dressing into bowl and stir in the Parmesan cheese.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Yield 6 servings.

Winner, winner!!!

On April 2nd, I participated in the 4th annual Autism Society of Greater Cleveland Chili Cookoff. After finishing second in 2006 and winning the coveted People's Choice award last year, I won first place in the Professional division this year!

This year's event, which was held in the Terrace Club at Progressive Field, featured over 20 professional and amateur chefs. It was an honor to win the top prize. But it was more of an honor to help raise money for such a wonderful cause. For more information on the Autism Society of Greater Cleveland, please visit http://asgc.org/.

Here is a picture of my wife and I at the event.

Recipe of the Week (29)

Moroccan Spiced Cornish Hen


1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon cayenne
½ cup (2 sticks) unsalted butter, melted
4 Rock Cornish hens, about 1 ½ pounds each, thawed


Preheat the oven to 425 degrees.

In a medium bowl, combine the first 7 ingredients, set aside. Brush the Cornish hens with the melted butter. Next, season the hens generously with the spice mixture. Place the hens in a roasting pan with a rack. Cover the hens tightly with foil and roast the hens for about 1 hour. Remove the foil and continue roasting the hens for about 15 more minutes. Remove the hens and place them on a cutting board, tented with foil. Let the hens rest about 10 minutes before slicing. Serve with couscous and roasted vegetables.

Yield 4 servings.

Recipe of the Week (28)

Mixed Greens Salad with
Raspberry Vinaigrette

1 cup fresh raspberries
3 tablespoons raspberry vinegar
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon honey
¾ cup olive oil
Salt
Pepper
1 lbs. mixed salad greens


In a food processor, blend raspberries, raspberry vinegar, shallots, garlic and honey. Slowly pour the olive oil in the food processor. Season vinaigrette with salt and pepper. Pour half of the vinaigrette in to a non-reactive bowl. Add mixed salad to the bowl and toss lightly. Top with remaining dressing and continue to toss lightly.


Yield 6 servings.

Spring and Summer Cooking Classes!

Please call 440-729-1110 to register for one or all of these great cooking classes!

The school is located at 8613 Mayfield Rd., Chesterland, Ohio

Tuesday, April 21, 2009 - 6:30 pm - Mushrooms Magic!
(Wells, $45, 2.5hrs) Demonstration
Discover all the possibilities of using a variety of mushrooms in your everyday cooking. Join Chef Wells for quick and easy recipe ideas.
Menu: Spinach Salad with Cremini Mushrooms & Gorgonzola Cheese, Prosciutto & Parmesan Stuffed Portobello Mushrooms, Pan Seared Flank Steak in Mushroom Wine Sauce, Wild Mushroom Rice Pilaf, Peach Cobbler

Friday, May 08, 2009 - 6:30 pm Girls Night Out: Simply Thai
(Wells, $45, 2.5hrs) Hands-on
Discover delicious Thai cuisine as Chef Eric prepares some fun and entertaining dishes in this "Ladies Only" class.
Menu: Bangkok Salad with Miso Dressing, Tropical Spring Rolls with Chile Sauce, Thai Pork Salad Wraps, Pad Thai, Coconut Creme Brulee

Wednesday, June 03, 2009 - 6:30 pm Simply Grill Me!
(Wells, $45, 2.5hrs) Demonstration
Enjoy summer cooking without turning on your oven. Chef Eric will show you how to grill your entire meal like a pro.
Menu: Grilled Vegetable Salad with Balsamic Vinaigrette, Grilled Potato Salad, Grilled Flank Steak Wraps with Pesto Mayonnaise, Grilled Peach Sundae

Wednesday, July 08, 2009 - 6:30 pm Onions, Shallots, and Leeks
(Wells, $45, 2.5hrs) Demonstration
Chef Eric will show you how to add flavor and fragrance in today's cuisine with the best of the Allium Family.
Menu: Mixed Greens Salad with Roasted Shallot Vinaigrette, Vichyssoise (Potato Leek Soup), Beef Stroganoff with Onions & Chive Egg Noodles, Triple Chocolate Brownies

Wednesday, August 26, 2009 - 6:30 pm Summer Soul Food
(Wells, $45, 2.5hrs) Demonstration
Soul food has a distinctive history and flavor. Your mouth will soon be watering over these soul food selections prepared by Chef Eric.
Menu: Mixed Greens Salad with Buttermilk Ranch Dressing, Easy Macaroni Salad, Grilled Corn, Oven Roasted Ribs with a Simple Barbeque Sauce, Peach Cobbler Sundae

Chef Wells on "That's Life" with Robin Swoboda

Recipe of the Week (27)

Spinach Salad with Creole Vinaigrette


1 lbs. baby spinach
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons Creole mustard
1 tablespoon honey
2 teaspoons hot pepper sauce
¾ cup extra-virgin olive oil


Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Toss with spinach. Top with sliced red onions, tomatoes and/or crumbled blue cheese.

Yield 6 servings.

A "fishy" topic!

As we look for healthier alternatives to beef, pork and chicken, many people are turning towards fish for their daily protein allowances. But which types of fish are best? How do you shop for the freshest fish? How do you properly prepare fish?

Fish are divided into three categories based on their fat content – lean, moderate-fat and high-fat. Lean fish are the best for healthy lifestyles because their fat content is less than 2.5 percent. Fish in the lean category include black bass, trout, cod, flounder, haddock, halibut, perch and snapper.

These fish generally have a mild flesh and are light colored. They can usually be found in local fish markets or supermarkets year round. They should have shiny, brightly colored skin, a fresh, mild odor and firm flesh that springs back when pressed with your finger. Don’t hesitate to ask your local fish monger to smell or touch your fish before purchasing it.

Most lean fish can be prepared as fillets, steaks or pan-dressed. Fillets are the boneless, lengthwise cut from the sides of the fish. Steaks are the cross-sectional cuts from large, dressed fish. They’re usually 5/8 to 1 inch thick and contain a small section of the backbone of the fish. Whole-dressed fish are “whole” fish with the innards removed.

Most people batter fish fillets with flour or cornmeal and deep fry it in oil. Although it is very tasty, this is not a healthy way to enjoy fish. In a large, non-stick skillet, heat about 3 tablespoons of oil. Season the fillets with kosher salt, ground black pepper, garlic powder and a little cayenne pepper. Pan-fry the fish for about 4-5 minutes on each side, depending on its thickness. Remove from the skillet and serve with brown rice and steamed vegetables.

Because of the thickness of fish steaks, they usually have to be prepared using a dual cooking method. Preheat the oven to 375 degrees. In a large, non-stick skillet, heat about 3 tablespoons of oil. Season the steaks and pan fry for about 2-3 minutes on each side. Place the skillet in the oven and roast for about 7-10 minutes or until cooked through. Remove and serve with a tossed salad and a baguette.

Whole-dressed fish are great for buffets or large gatherings. Preheat your oven to 400 degrees. Season both the inside and outside of the fish with salt, black pepper and fresh herbs. Place sliced lemons in the cavity of the fish and roast the fish on a large baking sheet for about 15 minutes. Serve on a platter with quartered lemons and some capers.

If you are looking for a healthier way to enjoy fish, try different cuts and preparation methods!

Recipe of the Week (26)

Roasted Halibut with Herbed Breading


4 halibut filets (about 4 ounces each)
About ¼ cup extra virgin olive oil
1 cup fresh bread crumbs
3 tablespoons fresh parsley
3 tablespoons fresh thyme
2 tablespoons salt
2 tablespoons black pepper


Preheat oven to 375 degrees. Place halibut filets on a cutting board and drizzle olive oil on both sides. Meanwhile, place the remaining ingredients in a shallow dish and combine thoroughly. Dredge each halibut filet in the bread crumb mixture. Set aside.

Place the breaded filets on a cookie sheet and place in the oven. Roast the filets for about 6-7 minutes or until the filets begin to flake. Remove and serve with rice pilaf, couscous or a side salad.


Yield 4 servings

Recipe of the Week (25)

Beer-Steamed Crab Legs


6 Alaskan King Crab Legs, thawed
2 24 ounce cans of beer
1 head of garlic
8 lemons, quartered



Pour the cans of beer into a large pot. Add the garlic and 4 lemons that have been quartered. Cover and heat the beer mixture over high heat until it boils. Add the crab legs and cover. Steam crab legs for 5 minutes. Remove the crab legs and set aside. Discard the beer mixture. Cut crab legs at the joints and serve with remaining lemons and drawn butter.

Yield 2 servings.

Recipe of the Week (24)

Fettuccini Alfredo with Wheat Noodles



1 lbs. wheat fettuccini noodles
1 pint half and half
1 stick (1/4 cup) unsalted butter, divided
2 teaspoons garlic powder
Salt
Pepper
4 ounces Parmesan cheese, freshly grated


Bring 4 quarts of water to a boil. Add about a tablespoon of salt, then the fettuccini. Cook the pasta for about 10-12, or al dente. Drain pasta (do not rinse). Place cooked pasta backed into pasta pot.

Meanwhile, heat half and half and 4 tablespoons of butter in a medium pot over medium heat for about 5 minutes, do not boil. Stir continuously. Add garlic powder, then salt and pepper to taste.

Remove half and half mixture from the heat and pour it over the pasta. Stir well. Stir on remaining butter and the Parmesan cheese. Serve as a side dish or top with cooked chicken breast or sautéed shrimp.


Yield 4 servings

Valentine's Day Article

http://www.clevelandleader.com/node/8881

Recipe of the Week (23)

Sweet-N-Spicy Chicken Wingettes

2 lbs. chicken wingettes, thawed
Salt
Pepper
Garlic powder
Sweet-N-Spicy Sauce (recipe below)

Preheat the oven to 400 degrees. Line two baking sheets with parchment or waxed paper. Season thawed wingettes with salt, pepper and garlic powder. Place the wingettes on the lined baking sheets and roast in the oven for 20 minutes. While the wingettes are roasting, divide the sauce into two separate bowls. Remove the wingettes after 20 minutes and brush with sauce from one of the bowls. When all the wingettes are brushed, discard the bowl and the sauce. Place wingettes back into the oven and roast for an additional 10 minutes. Remove wingettes and tossed with remaining sauce. Serve warm.


Sweet-N-Spicy Barbecue Sauce
1 cup apple cider vinegar
2 cups ketchup
2 tablespoons brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke
2 tablespoons vegetable oil
1 medium red onion, sliced
2 jalapeno peppers, diced
1 red bell pepper, sliced
1 tablespoon garlic, minced
Dash of Tabasco sauce
Salt
Pepper

In a large pot, simmer the apple cider vinegar and ketchup under medium heat for 3 minutes. Add the brown sugar, molasses and liquid smoke to the vinegar/ketchup mixture and simmer for an additional 3 minutes. Meanwhile, in a large skillet, heat oil under medium heat. Add red onion, jalapeno peppers, red bell peppers and garlic to the skillet. Sauté vegetables until fragrant, about 3 minutes. Add the sautéed vegetables to the vinegar/ketchup mixture. Place mixture into a blender or food processor. Puree the mixture until smooth, about 1-2 minutes. Season to taste with salt, pepper and Tabasco sauce.


Yield 6 servings

The Restaurant?

As many of you know, my ultimate goal is to open a restaurant. With God's grace, I have the location, name, decor and menu already selected. However, the main question everyone has is when? When will the restaurant I've talked about for almost a decade open? Well, here's the story:

My family owns a storefront on Carnegie Ave., one of the main thoroughfares on the east side of Cleveland. My father purchased the six-unit storefront in 1982 and it has been a Cleveland fixture for the past two and a half decades.

The storefront, located directly across from another Cleveland fixture, The Lancer, has housed many businesses, from a pool hall to a barbershop to several restaurants. My father operated the pool hall for over 20 years until he was struck with the cancer that eventually took his life in 2007.

The restaurant that is currently housed in the storefront is called Bordario's, an Italian eatery that specializes in take-out cuisine. It was "implied" that I would take over the space early this year and open Skye LaRae's, a Progressive American eatery specializing in upscale cuisine at moderate prices. However, after my father passed away, the owner of Bordario's, Robert Borders, was signed to a three-year lease extension to remain in the space. Obviously, I was unaware of this.

So, now I wait. Again, I believe in God's grace and truly feel that this has been a blessing. With the economy in it's current state, opening an independent restaurant now would be suicide. So, I will spend the next two years continuing to build my name and reputation. And when Skye LaRae's opens, it will be a "real" story!

What this day means to me...

I just returned from watching the 44th President of the United States being sworn in during my lunch break. As I sat and listened to President Barack Obama's inaugural speech, I thought about my life. I thought about growing up in inner city Cleveland and, as a result of desegregation, being bused to school from the age of eight. I thought about my high school years and losing close friends as a result of senseless violence. I thought about being stopped and harassed by cops in 1991 simply for being Black and driving in the "ghetto". I thought about my wife giving birth to two beautiful girls and the fear I had of being a father.

Mostly, however, I thought of my parents, Paul and Nina Wells. I thought of the pride they would have felt by this moment. I thought about how they fought through the racism, bigotry and hatred of the 60's. I thought of how they instilled discipline, hard-work and respect in to myself and my siblings. I thought of their last days on this earth and how much love and joy they gave us.

Finally, I recall watching the 2004 Democratic National Convention with my father. I recall a young, African American senator from Illinois and his rousing, electric speech to the hundreds of Democratic delegates. I recall my father saying, "There's your next president of the United States." I recall thinking, "Keep dreaming, old man!" That dream: the dream of MLK, the dream of W.E.B. DuBois and the dream of my father, has been realized. Congrats, Mr President!

Recipe of the Week (22)

Low Fat Coconut Shrimp


Vegetable Spray
½ cup flour
2 tablespoons brown sugar

2 teaspoons salt
2 teaspoons cayenne pepper
2 eggs
2 teaspoons fresh lime juice
1 cup shredded coconut
1 pound shrimp (31-40’s), peeled and deveined


Preheat the oven to 375 degrees. Spray a sheet pan with vegetable spray. Combine the flour, brown sugar, salt and cayenne pepper in a small bowl. Set aside. In a second bowl, beat the eggs with the lime juice. Place the coconut in a third bowl. Dredge the shrimp in the flour mixture. Then, dip the shrimp in the egg mixture, letting the excess egg run off the shrimp. Next, coat the shrimp with the coconut and place them on the sheet pan. Bake the shrimp for 7-9 minutes. Serve warm with a dipping sauce of your choice.

Yield 4 servings.

Wonderful Dinner for 4!

On January 10th, I prepared a four-course menu for some wonderful people. Joe, Jane, Jay and Kate took time out on a snowy evening to celebrate Joe's birthday. Kate set up the birthday dinner for her brother. We had a great time and it was pleasure cooking in Jane and Joe's
beautiful home! Enjoy the pictures!

Clockwise from the top left: Chef Eric in the kitchen; Marinated Shrimp in a Champagne Buerre Blanc; Mixed Greens Salad with Raspberries and Blue Cheese in a Raspberry Vinaigrette; the table set up before dinner; New York Strip, Blue Cheese Mashed Potatoes and Wilted Spinach; Three-Layer Chocolate Cake, Strawberry and Whipped Cream.

Recipe of the Week (21)

Shrimp Stir Fry


20 medium (21-30’s) shrimp, peeled and deveined
Salt
Pepper
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
1 cup low sodium soy sauce
2 tablespoons fresh lime juice
4 tablespoons vegetable oil
1 ½ cup fresh broccoli florets
1 cup carrots, julienned
1 red pepper, cut into wedges


Place shrimp on a cutting board and season with salt and pepper. Combine the ginger, garlic, soy sauce and lime juice in a bowl. Set aside. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the broccoli, carrots and red peppers and stir fry for about 30 seconds. Remove the vegetables and set them aside. Add the remaining two tablespoons of oil to the skillet. Add the shrimp and stir fry over medium-high heat for about 3-5 minutes, or until the tails of the shrimp turn bright pink. Remove the shrimp and set aside. Add soy sauce mixture to the skillet and reduce, about 2-3 minutes. Add the vegetables and shrimp back to the skillet and toss in the sauce. Serve warm over brown rice, wild rice or wheat pasta.


Yield 4 servings.