Every once in a while a writer comes across a great story or a wonderful recipe.


JULY 15, 2012 | 5:42 PM BY JIMC


This past week I was sitting at the bar in a well known local steak house called Topeka’s when I overheard a young server by the name of Afton McKay talking about her Mom and what she made during the huge storm which hit us in Central Virginia.
Afton’s Mom Darlene Goodfellow put this together and I have to tell you it’s three YUM’s., The following recipe served with Hash Brown’s and a real good thick link sausage is how I made breakfast at my house.
4 large Portobello mushrooms place in an oiled skillet and cover till ¾ cooked through.
Remove cover and crack an egg and place in each mushroom.
Add salt and pepper to taste and add shredded cheese (use what you like the best) I used Feta but x-Sharp Cheddar or Jack Cheese are also wonderful.
Place cover back over skillet till the yolk is just the way you like it.
Remove contents of skillet and plate then add a medium Salsa on top


Roast Corn with Lime and Garlic


JULY 11, 2012 | 9:57 AM BY JIMC


I wanted to share this great summer time recipe with you. 



  • Soak 8 ears of corn with husks attached in water overnight.

  • Next day place corn on hot charcoal grill turning until husks are dark or even starting to turn black.

  • Remove and let cool.

  • Remove husks and slice corn off the cob and place kernels in a large mixing bowl.

  • Melt 1/4 pound of salted butter and add plenty of minced garlic, black pepper and kosher salt,
    1/4 cup of finally chopped scallion and 1/4 cup of chopped parsley.

  • Now add in the juice of 6 limes and 1 cup of feta cheese or queso-blanco.
    (I personally like the feta cheese the best.)

  • Stir all together and then fry in an iron skillet till acceptable .

This is a double WOW for something as simple as corn.
Enjoy - Chef Jack


 

 

 

   

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