Recipes - view all of our recipes from your favorite episodes. Feel free to try them at home or share them with your friends and family.
SAUTEED SPICY TOFU
1 (8oz) pkg super firm tofu, drained
2 cloves garlic, minced
1 shallot, minced
1 green onion, chopped
2 large cabbage leaves
1 tablespoon olive oil
1 1/2 teaspoons ham soup base
1/4 teaspoon Ortega Meat Taco Seasoning
Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.
Sprinkle with Taco seasoning, if desired, and serve.
STIR-FRY VEGETABLES WITH TOFU
4 med. carrots
2 zucchini (6" long)
4 green onions
2 stalks celery
1 1/2 cans chicken broth (13 3/4 oz. size)
2 tsp. arrowroot powder (or cornstarch)
safflower oil
garlic powder
ground ginger
1 pkg. firm tofu (cut into 1/2" cubes)
2 c. cooked brown rice
1 pkg. chow mein noodles
Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick.
In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.
In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.
SUMMER STRAWBERRY SOUP
3 cups apple juice or cider
¾ cup plain yogurt
¾ cup whipping cream
3 cups thinly sliced strawberries
Additional yogurt and mint for garnish.
CHICKEN GRAPEFRUIT
1 c flour
salt and pepper
2 ½ - 3lbs chicken pieces
3 tbsp butter
3 tbsp oil
¾ c chicken stock
1/3 c dry white wine
1 tbsp Madeira
1 grapefruit, peeled, sectioned, juice squeezed and reserved
1 tbsp butter
Combine flour, salt and pepper, dredge chicken pieces in flour. Heat butter and oil in skillet and fry chicken. Brown evenly on all sides. Remove chicken, add broth, wine, Madeira, and grapefruit juice to skillet. Reduce to half quantity. After sauce has thicken, add butter and grapefruit sections. Place chicken on plate and top with sauce.
ARCADIA IPA BATTERED LAKE SUPERIOR WHITEFISH
Oil in deep sauce pan on burners
1 qt vegetable oil
2 pcs whitefish
1 bottle Arcadia IPA
2 cups all purpose flour
salt and pepper
1/2 teaspoon cayenne pepper
BELL'S BEST BROWN BANANAS FOSTER
1 tbsp. butter
2 tbsp. brown sugar
1 ripe banana (peeled and sliced lengthwise)
Dash cinnamon
1 oz. rum
1 oz Bell's Best Brown
Melt butter in a pan. Add brown sugar and cinnamon; blend well. Add banana and saute. Pour banana liqueur and rum over bananas and ignite. When flame dies out add beer. Serve over vanilla ice cream.
K-ZOO CHILI BREW
A sweet chili made with Bell’s Oberon Ale and a low-sugar orange marmalade
Ingredients:
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 1 medium yellow onion
• 2.5lbs ground chuck (80/20)
• 1 tbsp chili powder(more or less to taste)
• 1 tbsp oregano
• 1 tsp cumin
• red pepper flakes to taste
• 1 tsp minced garlic
• 1 tsp ground mustard
• 1 tsp paprika
• salt and ground black peppercorn to taste
• 3 tbsp low sugar orange marmalade(more or less to taste)
• 0.5c brown sugar
• 6oz tomato paste
• 1 15oz can red chili beans drained
• 1 15oz can stewed tomatoes drained and lightly broke apart
• 1 15oz can diced tomatoes w/green chilies
• 1 12oz bottle Bell's Oberon Ale
Directions:
Dice peppers and onions and sauté until soft.
In a separate pot cook off ground chuck and drain juices.
Add peppers and onions to ground chuck and season with salt and pepper
Add the rest of the ingredients and bring to a boil.
Reduce heat to simmer and cover for one hour.
Adjust ingredients to taste and tomato paste to thickness desired.
Serve chili with 1oz shredded Monterey Jack/Colby cheese and a pinch of diced chives and a Bell's Oberon Ale on the side.
CARNE ASADA CROSTINIS
9oz skirt steak – sliced thin
3oz canned whole peeled tomatoes (dellalo brand)
1oz olive oil
fresh cilantro – to taste
kosher salt
cracked peppercorns – to taste
Adobo Seasonings – to taste (found at La Mexicana on Portage Rd)
3oz homemade pico de gallo
2oz cheddar cheese
3 baguette crostini
1 lime (optional)
BUFFALO BRUSHETTA
fresh mozzarella – 6 slices
fresh vine ripened roma tomatoes – 6 slices
fresh basil - chopped
6 crostini
balsamic vinegar – A dash
olive oil – A dash
kosher salt – to taste
fresh cracked peppercorns – to taste
GUACAMOLE
3 ripe Hass Avocados
2 tbsp lime juice
1 scallion, chopped
2 small hot chilies peppers, seeded and chopped
1 garlic clove
1 large tomato, peeled, seeded, and chopped
salt and fresh cracked peppercorns
Cut avocados in half and scoop out flesh, Use fork to mash avocado with lime juice. Use food processor to work in scallions, chilies, and garlic into a paste. Fold into avocado paste and add tomatoes. Season with salt, pepper and cilantro. Prevent air from getting to guacamole to prevent discoloration.
HOLLANDAISE SAUCE
2 large egg yolks
1 tbsp white vinegar or lemon juice
10 tbsp unsalted butter
salt and pepper
egg yolks and vinegar in double boiler
Stirring constantly – add butter
salt and pepper to taste
GARLIC CREAM SAUCE
1 tbsp butter
pinch garlic / shallots
2 cups cream
1 cup cheese
Heat butter, add garlic / shallots
Add cream
Add cheese
BROWN SAUCE
2 cups beef stock
4 tsp arrowroot
2 tsp marsala
Simmer stock
Mix arrowroot with marsala
Whisk into stock
TOMATO SAUCE
4 tbsp butter
2 pounds tomatoes, peeled, seeded, and chopped
2 tbsp fresh basil
1 tbsp fresh tarragon
Directions:Melt butter. Add tomatoes and cook. Puree in blender. Stir in basil and tarragon. Salt to taste
CREAMY WILD MUSHROOM SOUP
4 tbsp butter
½ cup minced shallots
1 clove garlic
8 ounces wild mushrooms
2 tbsp flour
3 tbsp white wine
5 cups vegetable stock
1 cup heavy cream
parsley
salt and pepper
Melt butter
Add shallots and garlic
Add mushrooms, sprinkle with flour, add wine and stock
Simmer
Heavy cream and parsley
TOMATO AND LEEK SOUP
1 pound cut and quartered tomatoes
2 potatoes, peeled and cut
2 leeks, whites only chopped
5 cups chicken stock
salt and pepper
Add all ingredients and cook till tender
Puree in blender
OLD-FASHIONED CHICKEN SOUP
chicken
2 chopped onions
1 chopped carrots
1 chopped celery
½ white wine
6 peppercorns
6 sprigs parsley
2 ½ qts chicken stock
salt
Cook chicken
Add ingredients
Simmer
Season and serve
NEW ENGLAND FISH CHOWDER
1½ pounds cod
4 ounces fine cut bacon
1 sliced onion
3 large potatoes peeled and chopped
salt and pepper
2 cups Court-Bouillon (see recipe)
2 cups milk
3 tbsp butter
Cook bacon and add onions in butter
In another pan, cook potatoes in Court-Bouillon plus 2 cups water
When potatoes are soft add fish, bacon, onions, milk.
ROASTED CHICKEN STOCK
1 chicken carcass
2 coarse chopped onions
2 coarse chopped carrots
2 coarse chopped celery
1 sprig fresh thyme, parsley, and bay leaf
6 peppercorns
Pinch salt
Place chicken carcass in large pot.
Cover with water
Simmer and add vegetables, peppercorn, and sprigs
2-3 Hours – do not boil
Strain
Refrigerate – scrape off solidified fat
BROWN BEEF STOCK
4 tbsp vegetable oil
beef bones
beef chuck
2 coarse chopped onions
2 coarse chopped carrots
2 coarse chopped celery
½ cup red wine
2 tomatoes chopped
3-4 sprigs parsley, thyme, and bay leaves
6-9 peppercorns
pinch salt
Heat vegetable oil in large pot.
Brown bones and beef
Add vegetables
Cover with water
Add wine, tomatoes, sprigs, and spices
2-3 hours
Strain
Refrigerate – scrape off solidified fat
COURT-BOUILLON
2 ½ cups white wine
1 sliced onions
3 sliced carrots
1 tbsp butter
6 sprigs parsley
¼ lemon
6 peppercorn
2 bay leaves
Pinch salt
Combine all ingredients
Add 5 cups water
Simmer 20 Mins
Strain
VEGETABLE STOCK
¾ cup white wine
1 chopped red onion
4 sliced mushrooms
2 sliced peppers
2 chopped carrots
2 sprigs parsley and bay leaves
pinch sugar
pinch salt
Place all ingredients in a large pot
Cover with water
Simmer for 1 hour
Strain
Chef Jared Dellairo
A food affair is proud to offer Chef Jared Dellairo knowledge to Simply Cookin'. A Food Affair Cafe opened in Augusta in June of 2008. We offer a wonderful selection of food in a casual or fine dining atmosphere. We strive to support Michigan's economic growth by using Michigan (preferably local) products whenever possible. We make all of our menu items from scratch.
Chef Brad Loomis
Brad Loomis, a local chef and Grand Rapids native has worked in the food industry for 10 years. He is currently employed at BlackHawk Bar and Grill and works many other food events and functions.
Arlie Hammons
Arlie has experence in Lead & supporting roles in films, several leads and lots of supporting roles in theatre productions and numerous appearances on camera as talent, spokesperson and as an interview subject.
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