Chef PTSD: Chilean Sea Bass

Serves 4 4 Chilean Sea Bass fillets (Kirkland 3 egg yolks, beaten with fork 2 shots hot sauce (Cholula, 2 tablespoons olive oil 1 cup bread crumbs ( 2 cups lemon juice 4 tablespoons butter 2 tablespoons parsley In a bowl of warm water with ½ cup lemon juice, defrost the fillets. Pat [...]

By | October 27th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Crab Cakes Frisco

Makes 4 large servings (2-3 cakes per person) 2 Dungeness crabs, meat cleaned from shell (Aprox. 1/2 -3/4 pound of crab meat) 5 celery stalks 1 large Vidalia onion (or yellow onion) 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco ¼ pound butter, melted ¼ cup dry sherry 1 cup Italian bread crumbs 4 tablespoon olive [...]

By | October 20th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Chili Garlic Crab

Serves 4 4 Dungeness Crabs (alive) 1 12oz, seasoned Rice Vinegar ( 1 18-Oz. Chili Garlic Sauce ( In a large covered stock pot, 2/3 full water, bring to boil, add 18oz. chili sauce. Carefully, using tongs or long soup spoon, carefully place each crab in the pot, careful not to splash(OUCH!) Cover and bring [...]

By | October 13th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Pineapple Besito Appetizer

Want a fun, exotic appetizer that could not be easier, this is it! Only 2 ingredients. 1 pineapple ½ cup Besito Caliente sauce ( Cut off the top and bottom of the pineapple, trim off the sides and cut the pineapple in half. Remove the center and cut the two sides into bite sized half-moon [...]

By | September 29th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: International Green Papaya Salad

Want a last summer dish that sparkles? This is it! Serves 2 4 cups shredded green papaya 4 cherry tomatoes 2 sweet cherry peppers ( 1 12 oz Rice Vinegar ( 1 teaspoon Chili Garlic Sauce ( 2 tablespoons white sugar Arrange green papaya in salad bowl, Space cherry tomatoes and place cherry pepper in [...]

By | September 22nd, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Ground Turkey Vegetable Medley

Need a fast-easy protein dish on a budget? This is it. 1-pound ground turkey 1 med yellow onion, peeled, cut in half and sliced 1 large zucchini, ends trimmed and sliced 4 tablespoons sesame seed oil 1 16 oz. Medium heat salsa (Mrs. Renfro’s Mango Habanero salsa 4 garlic cloves, peeled, crushed and chopped. [...]

By | September 16th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Teriyaki Onions

Feel like a slow afternoon baking, try this recipe. Save the juice for use as a teriyaki sauce in other meals. 4 Medium or large sized Onions, skinned, cut into half (Vidalia Onions are great) 8 teaspoons of butter 2 cup brown sugar 1-1/2 cup Kikkoman ( Low Sodium soy sauce In a 9-inch [...]

By | September 8th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Salsa Onion Turkey

Do you love ‘hot’ salsa and sauté onions? This is easy and has wild flavors, actually this salsa tastes too hot for me so any favorite salsa will do. 1-pound ground Turkey 1 16 oz Chipotle salsa, (Medium heat) ( or Any good Medium Heat salsa that you like 2 medium sized yellow onions, peeled [...]

By | September 1st, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Zucchini Bell Pepper Salad

Want an easy, flavorful summer side dish, this is it. Serves 2 1 medium zucchini, sliced thinly 1 large red bell pepper, top and seeds removed and sliced thinly 1 cup rice vinegar ( 1/8 teaspoon any hot sauce ( optional Place the zucchini and bell peppers in a bowl. Add rice vinegar and stir [...]

By | August 25th, 2017|PTSD Chef Recipes|0 Comments

Chef PTSD: Madera Onion Light Gravy

One of the wonders of the world is gravy. If kept light, a gravy can save a meal that would otherwise be flavorless. Serves 4. Cooking Time 25 minutes 1 14.5oz can of vegetable broth 3 tablespoons butter 1 tablespoon flour 1 cube beef bouillon ½ cup Madera Wine 1 Vidalia onion or yellow onion. [...]

By | August 18th, 2017|PTSD Chef Recipes|0 Comments