Chef Jeff’s Cheese Sauce, Philly Cheese Meatballs & Braised Chicken Breasts

Chef Jeff’s Cheese Sauce

Ingredients (for a thicker sauce)

• 1/3 cup Oil (canola or other)
• 2/3 cup Flour (all purpose)

Ingredients (for a thinner sauce) 

• 1/4 cup Oil (canola or other)
• 1/2 cup Flour (all purpose)

Additionally you’ll need… 

• 16 oz Whole Milk
• 16 oz Water
• 1 T Chicken Base
• 16 oz Cheese, processed American (aka: Velveeta)

Directions 

1. In a medium kettle, heat the oil over medium-low heat and add the flour to build a roux, either thick or thing as desired. Cook it for a few minutes to eliminate the raw flour taste but do not brown or burn it.
2. Add the milk, water and chicken base. Heat while whisking until thickened to create a white sauce base.
3. Add the processed cheese and stir until melted.
4. Use as desired to create macaroni & cheese, cheesy potatoes or as a sauce over vegetables or appetizers.

 

Chef Jeff’s Philly Cheese Meatballs

Ingredients 

• 1 lb Ground Beef or other
• 1 T Beef Base, as purchased
• 1/2 Cup minced Onions
• 1/2 Cup minced Green Peppers
• 2 fresh, large Eggs
• 1 T coarse ground Black Pepper
• 1 tsp seasoned salt
• 1 Cup (about) Bread Crumbs
• 8-10 1 inch cubes of mozzarella or string cheese

Directions 

1. Set up your grill for indirect grilling or smoking at about 350F
2. Prepare the meatball mixture by thoroughly combining the ground beef, beef base, minced onions, minced green peppers, eggs, black pepper and salt. Add the bread crumbs last to bind it all together.
3. Divide the meatball mixture into 8-10 even portions.
4. Carefully wrap the meatball mixture around the cheese cubes, being deliberate to create a seal around the cheese to minimize leakage.
5. Grill or smoke the meatballs until they reach your desired doneness. It’s a pretty goo indicator that if you start to see the cheese leaking a little, the meatballs are probably done.
6. Serve immediately as an appetizer or main entrée.

 

Chef Jeff’s Braised Chicken Breasts (serves 8) 

Ingredients 

• 8 boneless, skinless, Chicken Breasts (6 oz)
• Seasoned Salt (as needed)
• Ground Black Pepper (as needed)
• 1/4 Cup Canola Oil (or other)
• 1/4 Cup whole, salted Butter
• 2 T Garlic (minced or crushed)
• 2 T Honey
• 2 T Soy Sauce
• 1 T White Vinegar

Directions 

1. Trim the chicken breasts of any fat and score the skin (shiny) side about four times in each direction to create a crosshatch effect when cooked.
2. Season the scored side of the chicken breasts lightly with seasoned salt and pepper.
3. Dust the seasoned side of each breast evenly with flour.
4. In a large skillet over moderate heat, brown the scored and floured side of each breast in the oil until golden brown and about 1/2 cooked.
5. Turn the breasts over and melt the butter in the center of the hot pan.
6. Add the garlic, honey, soy sauce and vinegar to the butter.
7. While stirring, bring the ingredients to a simmer to create a pan sauce.
8. With a tablespoon or other large spoon, baste the browned side of the chicken breasts several times with the simmering sauce.
9. Serve immediately with appropriate side dishes. The chicken should be very moist and flavorful. Enjoy!