Clark Howard
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Tue, July 9, 2013

Chef Jeff's Recipes

Chef Jeff’s Barley Risotto
Yield:  12 - ½ Cup Portions

2 T. canola or olive oil     
½ cup green onions, small dice    
½ cup celery, small dice     
2 T. garlic, minced     
1 cup mushrooms, minced    
8 cups water        
1 T. beef base (or bouillon)     
1 tsp. thyme leaves, dried    
1 pound barley, pearled      
1 cup Farmer cheese, shredded    

Sweat the green onions, celery, garlic and mushrooms in the oil until most of the moisture has dissipated.  At the same time in a separate kettle simmer the water, beef base and thyme to form a brown stock. Add the barley to the vegetables and ½ of the hot brown stock and bring to a simmer, stirring frequently.  Continue to add the brown stock about a ½ cup at a time while stirring and cook until all of the brown stock has been absorbed or evaporated, trying to develop a creamy texture.  When all of the brown stock has been used, add the shredded farmer cheese and continue stirring until melted.  The barley should have taken on a creamy and shiny appearance. Serve immediately as a side dish with your favorite entrees.


Chef Jeff’s Bourbon Marinade

3-4 pounds product to marinade (pork tenderloin, etc.)    
24 ounces Coca Cola      
¾ cup Bourbon (or whiskey)   
1 cup soy sauce     
1 cup sugar, brown     
1 T. black pepper, table grind or coarse 
1 T. garlic, granulated    

Combine the cola, bourbon, soy sauce, brown sugar, black pepper, and garlic in a bowl or vessel large enough to marinate the product.Place the product in the marinade and allow it to marinate under refrigeration for at least 12 hours.  Hint:  the longer, the better. Prepare the product as required.


Chef Jeff’s Steak Butter

Yield:  1.25 pounds
1 pound butter, regular     
2 T. garlic, fresh, minced    
2 T. Worcestershire Sauce, as prepared  
4 T. beef base or bouillon    
1 T. salt, Kosher or coarse     
1 T. black pepper, coarse ground   

Combine all of the ingredients in a mixing bowl. Brush on steaks immediately after grilling, just prior to service.   Serve and enjoy.

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