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    From Chef Ike’S Kitchen to Yours: Recipes That Are Sure to Become Your Family’S Favorites
    From Chef Ike’S Kitchen to Yours: Recipes That Are Sure to Become Your Family’S Favorites
    From Chef Ike’S Kitchen to Yours: Recipes That Are Sure to Become Your Family’S Favorites
    Ebook322 pages2 hours

    From Chef Ike’S Kitchen to Yours: Recipes That Are Sure to Become Your Family’S Favorites

    By Chef Ike Wessner

    ()

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    About this ebook

    So, Chef Ike, when are you going to write a cookbook?

    This is a question that Chef Ike, a popular culinary educator in North Carolina, has heard countless times over four decades in the kitchen and the classroom. Realizing that theres truly no time like the present, Chef Ike puts nearly forty years of experience and love into the creation of this gift to his students and fans. In his opinion, travel is the best teacherand he has gathered his favorite international discoveries for you.

    Chef Ike has done the math for you, too. These easy-to-follow recipes also include precalculated ingredient lists, allowing you to easily scale the recipe to accurately create delicious food for a few friends, a small group, or a large crowd.

    Whether you enjoy cooking for your family and friends, creating memorable dinner parties, or dreaming of one day running your own catering company, Chef Ike can help. This collection showcases his favorite international, regional, and local dishes, providing detailed instructions on how to make them in your own kitchen. Plus, its also perfect for the youngor young-at-heartwho want to try their hand at cooking

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    LanguageEnglish
    PublisheriUniverse
    Release dateMay 25, 2012
    ISBN9781475911176
    From Chef Ike’S Kitchen to Yours: Recipes That Are Sure to Become Your Family’S Favorites
    Author

    Chef Ike Wessner

    To his students and fans, Harald Wessner is “Chef Ike.” After thirty-?ve years in the industry, he is an award-winning chef-instructor and culinary educator, graduate of the prestigious Culinary Institute of America and the University of the State of New York, and American Culinary Federation-certi?ed executive chef, executive pastry chef, and culinary educator. He lives in Kinston, North Carolina, where he enjoys cooking, teaching, and collecting new recipes.

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      Book preview

      From Chef Ike’S Kitchen to Yours - Chef Ike Wessner

      76248.jpg

      iUniverse, Inc.

      Bloomington

      Recipes That Are Sure to Become Your Family’s Favorites

      Copyright © 2012

      All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

      iUniverse books may be ordered through booksellers or by contacting:

      iUniverse

      1663 Liberty Drive

      Bloomington, IN 47403

      www.iuniverse.com

      1-800-Authors (1-800-288-4677)

      Because of the dynamic nature of the Internet, any Web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      ISBN: 978-1-4759-1115-2 (sc)

      ISBN: 978-1-4759-1116-9 (hc)

      ISBN: 978-1-4759-1117-6 (e)

      Library of Congress Control Number: 2012906354

      iUniverse rev. date: 5/22/2012

      Contents

      Dedication

      Introduction

      Appetizers And Snacks

      Salads And Dressings

      Soups And Stews

      Breads

      Seafood

      Poultry

      Meats

      Side Dishes

      Sweet Treats

      Beverages

      Basics

      Acknowledgments

      Abbreviations

      Volume Measurements

      Dedication

      I dedicate this book to all my students, past, present, and future, as well as all my friends, family, and especially Mr. Michael Gianoutsos.

      After graduation from cooking school, I was very lucky to land a job as pastry chef at the Trumbull Country Club in Warren, Ohio. There I met my culinary father and mentor, Mr. Michael Gianoutsos. Under his guidance, my culinary education actually began. He taught me values, work ethic, and pride in jobs well done. He took me in as part of his family and taught me to believe in myself. His knowledge of food service and business is astounding. Michael always pushed me to the limits of creativity and allowed me to experiment. I shall always be thankful to him for sharing his knowledge and spirit with me.

      Introduction

      This cookbook has been in the works for about forty years. I have cooked in restaurants, country clubs, schools, nursing homes, and commercial retail locations, as well as catering and teaching environments. I have traveled and cooked all over the United States and Europe. My last job was as cooking and baking instructor at Lenoir Community College in Kinston, North Carolina, where I had been teaching for about eleven years. I am a graduate of the Culinary Institute of America in Hyde Park, New York, and the University of the State of New York, now known as Excelsior College. I have received the titles of Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE) from the American Culinary Federation.

      My love of cooking started when I was approximately nine years old. My father made friends with a pastry chef at the hotel where he was working. One day the chef came to visit, and he made a special birthday cake for my mother—a mocha torte. He allowed me to be his assistant, and I fell in love with cooking and baking. My grandmother was an amazing cook as well; she loved to make fancy dinners, and she encouraged art as well as cooking throughout my childhood.

      I hope this book can inspire young or young-at-heart persons to try their hands at cooking and to share their knowledge and enthusiasm with family and friends. In my family, affection was shown with food, so through this book I wish to share my affection for you.

      This book was written with the idea that the quantity of the recipe can be changed according to the needs of the cook. That is why all the recipes have precalculated ingredients for the different quantities required. I have done this because many of my students and friends wanted recipes they could use for parties, social events, weddings, caterings, or simply dinners at home or with a small group of friends. I hope this makes it easier and more fun for them.

      Chapter 1

      Appetizers and Snacks

      Spinach Artichoke Dip

      Benedictine (Cucumber) Sandwich Spread

      Baked Pimento Cheese Dip

      Corned Beef Reuben Balls

      Italian-Fried Cauliflower.

      Spicy Buffalo Wings

      Crab-Stuffed Mushrooms

      Crustless Quiche Bites

      Spanakopita (Greek Spinach Pie)

      Hot Crab Dip With Sherry

      Jelly Sauce Meatballs

      Spicy Sausage Balls

      Middle Eastern Cucumber Dip

      Poppy Seed Fruit Dip

      Pesto-Baked Oysters Or Clams

      Spinach Roulade With Virginia Ham Filling

      Spinach Artichoke Dip

      This recipe has been a country club favorite for years. I first learned about it while living in Cleveland, Ohio, where I had it at a church football party. Everybody went crazy over the dip.

      1. With an electric mixer, combine the sour cream, cream cheese, mayonnaise, Parmesan cheese, garlic powder, and cayenne pepper.

      2. Mix until well blended.

      3. Combine the rest of the ingredients and mix until evenly blended.

      4. Place the mixture into a greased baking pan, and bake at 350°F till bubbly. Timing will range from thirty to sixty minutes, depending on the size of your baking dish and the quantity you are making. (Note: The larger the baking dish, the longer the cooking time.)

      5. Serve with crisps or toasted breads.

      Variations:

      You may add garnishes, such as pimentos, or add a crust to the top by sprinkling it with Parmesan cheese and bread crumbs. Add some zing to your dip by adding Dijon mustard, Cajun seasoning, or white pepper.

      Benedictine (Cucumber) Sandwich Spread

      Every country club and caterer in the South has a variation of this recipe. This is classic is always present at teatime in your better Southern tea houses.

      1. Place the grated cucumber in a clean cloth and squeeze out the excess liquid. Place the cucumber in a bowl.

      2. Add the cream cheese, onion flakes, seasoned salt, and hot pepper sauce. Mix well.

      3. Add enough mayonnaise to give it a good spreading consistency.

      4. Add green food color, then mix well until a pale light green. Chill for at least four hours to blend the flavors.

      5. Use this mixture as a sandwich spread or as a dip for crackers.

      Baked Pimento Cheese Dip

      This recipe is a favorite party dip that I learned from Bill Hockenberry, a restaurant owner in Virginia Beach, Virginia. He was a retired sailor who decided to go into the restaurant business.

      Mix the ingredients together and place in a baking dish. Bake at 350°F until the mixture is bubbly and the top has a browned crust. The times will vary depending on your oven and the size of the baking dish, usually between forty-five and seventy-five minutes. Serve with crackers or toast triangles.

      Corned Beef Reuben Balls

      This is a favorite hot appetizer around the holiday season and at sports get-togethers. The meatballs can be made ahead of time, frozen, and then thawed and fried just before serving.

      1. Sauté the onions in butter. Add the corned beef and cook until hot.

      2. Add the flour to coat the onions and beef. This will cause the mixture to thicken. Add the sauerkraut, mustard, and beef stock. Cook the mixture until it becomes very thick and forms a paste. Spread the paste on a sheet pan and chill.

      3. Mix the cheese into the chilled paste. If the paste is too loose, add bread crumbs to bind it.

      4. Form the paste into one-inch balls. Dip the balls in an egg wash and roll them in bread crumbs.

      5. Fry at 350°F until golden brown. Serve hot.

      Italian-Fried Cauliflower.

      I learned this recipe while working at Sabatini’s Restaurant in Niles, Ohio, from Grandma Sabatini herself. It works as a great first course or as an interesting side dish.

      1. Thaw cauliflower.

      2. Make a batter of eggs, Parmesan cheese, water, garlic powder, chopped parsley, salt, and pepper.

      3. Dust cauliflower with flour and dip into egg-cheese batter. Deep fry at 375°F until golden brown.

      4. Drain and serve with lemon wedges and hot marinara sauce.

      Spicy Buffalo Wings

      As I hope you know, buffaloes do not have wings. The name comes from the town in New York where they were invented.

      1. Make the sauce: Combine sauce ingredients. Mix, chill, and reserve.

      2. Prepare chicken drumettes: There are two ways to cook the drumettes. The first way is to deep fry them in 375°F oil until the juices run clear. The second way is to bake them on a baking sheet at 425°F for thirty minutes.

      3. Combine hot sauce, butter, and seasoned salt. Mix well, and toss with chicken wings. Place on a baking sheet and bake at 425°F for ten minutes.

      4. Remove from the oven and serve

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