01042019 CHU & FRIENDS COOK WIP

CHU & FRIENDS COOK
a collaboration evangelist ebook
Last updated January 4, 2019

CHU & Friends Cook - Contents
1. CHU & Friends’ Recipes
• Breakfast
• Cocktails
• Apps
• Salads
• Soups
• Entrees
 Meat
 Poultry
 Seafood
 Vegetarian
• Vegetables & Sides
• Deserts
2. Cooks’ Secret Ingredients
3. Gear
• 5 things you would give to any new chef
• Kitchen Gadgets
 Most Frequently Used Gadgets
 Best Cheapest Gadgets
 Stupidest Gadgets Ever Purchased
4. Learn From Our Mistakes
5. Presentation Tips

Ingredients/ Shopping List
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Customization Options:
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Eggs Benedict

• Eggs
• Pan toasted prosciutto, lightly cooked
bacon or other meat
• Spinach, mushrooms, other vegetables
• Epoisses, brie, gorgonzola or other
cheese
• Shredded parmesan, mozzarella or
other cheese for topping.
The story: My father always ordered something called “shirred eggs” at the Greenbrier Resort because that was
the only place he ever saw them on the menu. This is a super easy backed egg dish with unlimited opportunities
for customization. Great for one of a ton of guests.
Instructions:
1. Spray ramekin with cooking spray
2. Line bottom of ramekin with prosciutto, bacon or other meats
3. Place thin layer of vegetables on top of meat
4. Place raw egg on top of vegetables
5. Place small chunk of erpoisses or other cheese next to egg
6. Sprinkle shredded cheese, salt (Borsari) and pepper on top of egg
7. Bake for 8-11 minutes at 450 degrees depending on degree of doneness for
eggs
This is a relatively new creation and we are still experimenting with options. Last weekend we used left over steak and mushroom/
prosciutto sauce for the base one morning and turkey burgers with feta cheese the next day.
Baked Eggs, AKA Left Over Eggs

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Bishops Bread Coffee Cake

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Grilled Shrimp

Ingredients/ Shopping List – Serves 10 as appetizer
• 1 can boneless salmon
• ½ C chopped celery
• ¼ C chopped shallots
• ½ C low fat plain yogurt
• 1 8 oz package creamed cheese
• 8 ounces concentrated tomato soup or tomato sauce
• 3 T fresh dill
The story: Resurrected this recipe from my go-to apps from the “first time I was single.” Adding cognac and
raisins was an often used customization option.
Instructions:
1. Blend salmon, celery, shallots, and dill in a food processor
2. Carefully melt cream cheese in a saucepan and then add the tomatoes soup or sauce
3. Pour the cream cheese & soup mixture into the salmon and blend together
4. Pour cold water into a small pot and stir in the gelatin. Slowly heat the water until the gelatin just dissolves.
5. Add the gelatin mix, curry, cognac and salt/ pepper to taste to the rest of ingredients and mix well.
6. By hand, fold in raisins to the salmon mix.
7. Spray fish mold or large or several small ramekins with cooking spray and fill with salmon mixture.
8. Chill until firm – can take from 2-6 hours.
9. If using fish or other mold, place bottom on mold in hot water for ~ 30 seconds to loosen before unmolding.
10. Finish with fresh dill, raisins, salmon roe, etc. and serve with crackers
Salmon Mousse with Cognac, Curry and Raisins – More time consuming version
• 3 T lemon juice
• ¾ C cold water
• 4 t (2 envelopes) unflavored, unsweetened gelatin
• 1 C raisins
• ½ C cognac or brandy
• 1-3 T curry powder
• Salmon roe or other caviar for garnish

Ingredients/ Shopping List – Serves 10 as appetizer
• 1 package smoked salmon
• ½ C low fat plain yogurt
• 4 oz package creamed cheese softened
• 3 T fresh dill
• 3 T lemon juice
The story: This is a much simpler version that requires neither cooking gelatin or chill time. It is less smooth and
cannot be molded like the more time consuming version, but still tastes pretty good “if you like it.”
Instructions:
1. Hand dice smoked salmon
2. Place chopped salmon, cognac, yogurt, dill, curry, salt and pepper to taste in food processor and mix together
3. Remove blade and fold in raisins
4. Spoon mixture into serving dish
5. Garnish with roe, dill, extra raisins
6. Serve with crackers
Salmon Mousse with Cognac, Curry and Raisins – Quick and easy version
• 1 C raisins
• ½ C cognac or brandy
• 1-3 T curry powder
• Optional salmon roe or other caviar for garnish

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Teriyaki Roasted Red Peppers w/ Saga Blue

• Chicken wings – washed and parts separated
• For vodka soy marinade:
• 1 C soy sauce
• 1 C vodka
• 2 T sesame oil
• 2 -3 T crushed garlic
• 2-3 T crushed ginger
• Juice of 1 lemon
• 0-3 T red pepper flakes
Instructions:
1. Combine ingredients for each sauce in a blender and blend until combined
2. Marinate wings for 30 minutes – 24+ hours
3. Grill wings over low/ no direct heat and high indirect heat
4. Monitor every ~ 5 minutes to make sure wings are not burning
5. Cook until 165 degrees
Notes and Customization Options:
I have been using a grill basket (pictured above) to grill the wings. Makes it much easier to turn. I also create a smoky flavor by using
water soaked hickory chips in a smoking container (or foil wrap) when grilling. Infinite opportunities to customize the marinade.
Vodka Soy and/ or Teriyaki Cognac Grilled Chicken Wings
• For vodka soy marinade:
• 1 C teriyaki sauce
• 1 C brandy or cognac
• 3 T dried mint or ¾ C fresh mint
• 2 -3 T crushed garlic
• 2-3 T crushed ginger
• Juice of 1-2 limes
• 0-3 T red pepper flakes

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Stock

YIELD: Serves 6 to 8
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours
THIS RECIPE APPEARS IN: The Food Lab: Black Bean Soup With Chorizo and Braised Chicken
• Kosher salt
• 2-3 pounds chicken drumsticks or thighs
• Freshly ground black pepper
• 1 tablespoons canola or vegetable oil
• 12 ounces smoked Mexican or Spanish chorizo, cut into 1/4-
inch slices
• 8 scallions, finely sliced, greens and whites reserved separately
• 1 Serrano peppers, 1 finely chopped (about 2 tablespoons), the
other thinly sliced for garnish (Roast if possible)
• 1 Poblano pepper
1. 6 medium cloves garlic, minced
(about 4 teaspoons)
• 2 teaspoons ground cumin
• 3 whole chipotle peppers in adobo sauce, finely minced, plus 4-
5 tablespoons sauce from can
• 1 quarts low sodium chicken broth
• 2 bay leaves
For Serving:
• Sliced avocado, for serving
• Fresh cilantro leaves, for serving
• Sour cream or Mexican-style crema
• 1 lime, cut into 8 wedges
Procedures
1 Place black beans in a large bowl and cover with 1 gallon of water. Add 3
tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
(See note above).
2 The next day, season chicken on all sides with salt and pepper. Heat oil in a large
Dutch oven or saucepot over medium-high heat until shimmering. Add chicken and cook without
moving until well browned on first side, about 5 minutes. Flip chicken and cook until second side
is browned, about 3 minutes longer. Remove chicken from pot with tongs and set aside on a large
plate.
3 Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and
starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring
and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin
and cook, stirring, until fragrant, about 30 seconds. Add chopped chipotles and their sauce and
cook, stirring until fragrant, about 1 minute. Add broth and bay leaves. (If using canned beans,
see note above).
4 Drain and rinse beans and add to pot. Nestle chicken pieces into beans. Bring to a

• Seeded, chopped tomatoes
• Diced cucumbers (I use small seedless ones)
• Corn on the cob
• Prosciutto
• Chopped Peppadew peppers (mild or hotter if preferred)
The story: My awesome ex-sister in law Betsy Knorr created the foundation for this incredibly healthy salad by combining fresh
corn, cucumbers and tomatoes and dressing with lemon and balsamic vinegar. We embellished it over the years with other
ingredients below.
Wegmans’ Grilled Shrimp
1. Thaw shrimp in cold water if using frozen
2. Peel (we leave the tail on for presentation)
3. Marinate shrimp in Wegmans Basting Oil, fresh
lemon juice, crushed garlic , Borsari salt and
freshly ground pepper.
4. Grill shrimp over high direct flame for 2 minutes
each side – do not over cook
Customization Options
This works well with almost any protein option. Betsy shared this with us during a Cape vacation in the summer
of 2017 and I topped her original version with freshly caught grilled blue fish. The base of corn, cucumbers and
tomatoes is wonderful on its own, but can be combined with endless other ingredients. Let us know your
creations!
Betsy Salad with Wegmans’ Grilled Shrimp
• Kalamata olives (pitted)
• Balsamic vinegar (highest quality)
• Lemon
• Large shrimp (we use Wegmans frozen jumbo shrimp)
Betsy Salad:
1. Grill or microwave corn (see pages X & X)
2. Strip corn from cob
3. Pan toast prosciutto until crisp (no oil needed if using a well seasoned
cast iron skillet)
4. Combine all ingredients
5. Dress with fresh lemon juice, Borsari salt, freshly ground pepper
6. Toss all ingredients together
Instructions

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Surf & Turf with Mistake Sauce

Serves 2
• 2 Turkey Thighs with skin and bones or other parts
• 2 cups teriyaki sauces
• ¼ cup balsamic vinegar
• 2 TBS crushed garlic
• 3 TBS brown sugar
The story: I believe turkey is a wonderful but underserved source of protein and incredibly inexpensive. This is a modified version
of the marinade from Weber’s The Way To Grill Chicken Thighs Grilled on a Cedar Plank (see page XX)
You can also cook the turkey parts on a cedar plank and/ or smoke them by placing soaked wood chips in your
grill’s chip holder (or make one out of foil and place over fire). Also works with chicken and other poultry as well
as fish.
Grilled Teriyaki Turkey Thighs
• 2 TBS minced ginger
• 1 TBS sesame oil
• 1-3 TBS crushed red pepper
• ½ cup cognac or brandy
1. Combined all ingredients for marinade in small saucepan
2. Bring to boil, reduce heat and simmer until liquid reduced by ½
3. Marinate turkey parts 30 minutes to overnight
4. Hear grill temp to ~ 400 degrees
5. Roast over indirect heat, bone side down until 165 degree temp
Instructions

Serves 12
• 12 chicken parts with bone and skin (I use thighs and large breasts cut in half)
• 6 T Wegmans Basting Oil
• 3 T butter
• ¾ lb. minced salt pork
• 3 sliced carrots
• 9 minced shallots
• 1.5 -2.0 bottles red wine
• ½ cup brandy
• 24 oz. mushrooms (I prefer small baby bellas and use the whole ‘shroom with only the bottom/dirty part of stems removed)
The story: I was introduced to and instantly turned on by Cog Au Vin during my first year at Oxford when graduate students could
upgrade from the proletariat/ awful steak and kidney pie to the bourgeois meals prepared for the Don’s who ate at “High Table.” After
Oxford I went to business school in Chicago and – having no funds to eat at French Bistro’s – found this recipe in the Joy of Cooking.
Notes & Customization Options
I am always amazed at the transformation of this dish. If you taste the sauce after 30 or even 40 minutes of cooking it is terrible!
But then magically transformed over the next 20-30 minutes into one of my favorite dishes. Be careful to monitor the chicken
termp - in my experience, the chicken is usually cooked before the sauce is finished. If so, remove the chicken when done, keep
it warm and add back with mushrooms. We serve this over kasha rice.
Coq Au Vin
• 4 C small white pearl onions
• 6 T flour
• 6 T chopped parsley
• 3 T chopped marjoram or parsley
• 2 bay leaf
• 1.5 t thyme
1. Melt butter with oil in large pan or pot and add garlic
2. Simmer salt pork for few minutes until it starts to turn
slightly brown
3. Add carrots & shallots – sauté’ for ~ 10 minutes
4. Push the vegetable aside and brown the skin side of
chicken pieces
5. Remove chicken pieces from pan
6. Add at least 1 bottle wine to the vegetables
Instructions
7. Stir the flour and herbs together in a small bowl and then stir into
the wine and vegetables
8. Insert a meat thermometer into one of the largest thighs and
return chicken to pan
9. Add additional wine if needed to cover the chicken pieces
10. . Simmer for ~ one hour
11. Add small quantities of a mixture of melted butter and corn starch
if needed to thicken sauce to desired viscosity

• 8-12 lb. turkey
• 3-5 red apples, one thinly sliced; the rest cored and quartered
• 8-14 shallots peeled and quartered
• 1 gallon apple cider
• Softened butter
• Fresh sage, rosemary other poultry herbs
• (optional) Montreal Chicken Seasoning
The story. I found this recipe in a Williams Sonoma catalogue in the fall of 1999 and it has remained one of my favorites (and that of
my neighbors who come to our annual “Second Thanksgiving” every Sunday after my favorite holiday. Incredibly easy and pretty
foolproof. The best part is the apple shallot gravy created as a byproduct of roasting the turkey in the Romertopf.
Romertopf (clay Dutch oven) Turkey with Apple Shallot Gravy
1. Day/ night before boil the cider down by 80% until it becomes the consistency of syrup.
2. Fill top/ cover of Romertopf with cold water for at least 20 minutes
3. Remove organs, wash ,dry and inject turkey with a mixture of apple cider and turkey or other broth
4. Smash softened butter, sage, other herbs, Montreal Chicken Seasoning and/ or salt & pepper into a
paste
5. Separate skin from breast, thighs, legs of turkey and insert thin slices of apple and butter/ herb/
seasoning mixture
6. Place shallots & apples inside of bird and in between the sides of the Romertopf and the turkey.
7. Pour boiled cider syrup over the turkey and insert a remote thermometer.
8. Cover the Romertopf, place in cold oven and turn the oven to 425 degrees
9. Check after 2 – 2 ½ hours; remove when temperature reaches 165 degrees
10. Remove turkey from the Romertopf, and - using a stick blender - blend the cooked apples, shallots,
boiled cider and turkey dripping into gravy. Transfer gravy to a pan or pot to keep warm and thicken
if desired with a corn starch and melted butter mixture.
Instructions:
Ingredients/ Food Prep:

Ingredients/ Shopping List – 8 Servings
• Bone in beef roast (one bone = 2 servings) or about 10 lbs
• 1/3 cup salt
• 1 T black pepper
• 1 T celery salt
• 3 ½ C vinegar (Greenbrier recipe calls for red wine, we use
balsamic
• 2 cups oil (Greenbrier calls for salad oil, we use olive)
• 2 C catsup
• 1 C red wine
• 2 C carrots chopped or grated
• 2 C celery finely chopped
• 2 cups onions of shallots
• ½ C balsamic vinegar
• 2 cups red wine
• 2 cans beef gravy or 3 cups beef stock
The story: This is an adaptation of my mother’s traditional Christmas eve dinner. She served the beef and gravy over rye bread.
The Greenbrier is the only 5 star resort in West Virginia.
Instructions:
1. Wipe beef with damp paper towels
2. Combine dry ingredients, mix well and rub into beef on all sides
3. Cover and refrigerate overnight or up to 24 hours
4. Combine ingredients
5. Our over beef
6. Refrigerate overnight or up to 48 hours
7. Optional (combine vegetables in a food processor and mince)
8. Place vegetables in roasting pan and Sautee briefly with garlic
9. Add ¼ cup water and 1 T dried thyme leaves
10. Cover top of beef with bacon strips and place on top of vegetables
11. Roast, uncovered until desired degree of doneness (suggest
removing when temperature is 118 degrees, cover with foil until
temperature reaches 140 degrees for medium rare)
12. Add gravy or beef stock. If using beef stock, thicken as needed
with mixture of melted butter and corn starch
13. Blend vegetables and broth until smooth.
Greenbrier Spiced Beef
• 1 T dry mustard
• ½ T ground thyme
• ½ T ground cloves
• 1 C brandy or cognac
• 3 T garlic
• 4 bay leaves
• ½ lb bacon

Use photoshop to crop out white plate

Ingredients/ Shopping List – Serves 4
• 1 lb Fresh or frozen scallops
• 1 lb Fresh or frozen large scallops
• 1 lb cherry tomatoes halved or 1 can tomatoes
• 1-2 minced shallots
• 2 T Wegmans Basting Oil or other oil
• 2 T butter
The story: Completely made up one night using only ingredients I could find in my home. Wegmans jumbo
frozen shrimp and scallops, tomatoes, capers, etc. Last minute thought to add a couple Ts of Wegmans Black
Bean Dip added a ton of flavor and also thickened the sauce.
Instructions:
1. Sauté garlic in oil and butter
2. On high heat, cook shrimp and scallops in cast iron pan in garlic/ oil/ butter –
roughly 1.5 minutes on each side. Be careful to not overcook.
3. Remove shrimp and scallops from pan
4. Sauté tomatoes and shallots for a few minutes
5. Add wine, salt, hot sauce and black bean dip
6. Simmer until desired level of sauce thickness
We sometimes add pan toasted prosciutto and/ or cognac to the sauce.
Shrimp & Scallops Tomatoes, Capers and Black Bean Sauce
• Borsari or other salt to taste
• 2-4 T crushed garlic
• ¼ C capers
• ½ t – 1 T chipotle hot sauce
• 1 cup red wine
• 2 T black bean dip

• Whole chicken ~ 5 lbs serves 4-6
• About 1 C crushed garlic
• 2-3 lemons sliced into 1/8th thick rounds
The story: One of my favorite restaurants of all time was Gordon Hamersley’s Hamersley Bistro in Boston’s South End. Their signature dish
was roast chicken with lemon and garlic. Sadly, Gordon retired and closed the restaurant a few years ago but fortunately, he gave us a couple of
months heads up – during which time I had the chicken 4 times : - ). You can actually use Gordon’s recipe in his book Bistro Cooking at Home,
but I tried it and – in addition to being a fairly complicated/ multi-step process - mine didn’t resemble his wonderful creation in the slightest.
This roast chicken dish was inspired by his use of garlic and lemons.
Instructions:
1. Butterfly chicken by cutting out the back bone from tail to neck and then pressing down on the
breasts until they crack (you can use a knife and regular kitchen scissors but investing in poultry
shears makes this part a breeze)
2. Hand mix together lots of garlic, softened butter or Olivio, Montreal Chicken or other
seasonings
3. Using your hand, separate the skin from the meat wherever possible and insert slices of lemon
and the garlic/ butter/ seasoning mix
4. Rub the outside of the chicken with oil and seasonings
5. Optional – place pre-soaked hickory or other wood chips in smoker basked on make one out of
foil and place over burners or coals
6. Insert a thermometer into the chicken and grill over low/ no direct and high indirect heat until
165 degrees
This recipe also works with turkey parts. You could also inject the chicken with a stock/ wine/ lemon/ garlic mixture before cooking.
Garlic Lemon Butterflied Grill Roasted Whole Chicken
• Wegmans basting (or other) oil
• (optional) softened butter or Olivio
• 2-4 T Montreal Chicken or other
seasoning

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6 Layer Cod Puttanesca

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Ginger Soy Duck Breast with Tomatoes and Baby Bok Choy

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Whole Snapper

Need picture from Mark Golberg

Fruit/Red Wine/ Slow Cooker Chicken
2-3 #’s chicken thighs w or w/o bone or skin
1-2 cups red wine
1 cup of cream
2+ cups golden raisins or other dried fruit (prunes, apricots, cranberries)
flour
2-3 cups Cremini Mushrooms
1-2 cups onions
Directions
Dredge chicken in flour and brown on both sides and add to Crock pot
Slow saute’ mushrooms (20mins) and/or onions and add to crock pot after chicken
Add Red wine to pan and deglaze and add to pot
Add 4/5ths of fruit to pot
Cook on low 6-8 hours
With 1 hour to go add Cream and remaining Fruit
Serve over rice or pasta

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Turkey Quinoa Basil Mozzarella Burgers

Serves 8-12
• 3 lb. peeled cubed butternut squash
• 3 medium size onions chopped
• ½ C vegetable or other broth
• 1 C dried cranberries
• 3 T brown sugar
The story. When I was married, every Thanksgiving my brother-in-law and I made the turkeys (see pages X and Y) and my ex-wife
and her sisters made all the sides. Somewhat panicked the week of my first “solo” Thanksgiving I searched the web and friends
recipes for interesting sides. This recipe was modified from one I found in “Diabetic Living” for curried acorn squash.
One of the great things about this dish is you can serve it as a side/ entrée and then blend the leftover into soup
the next day. You can increase the amount of curry and cumin (to at least double) for greater intensity, decrease
the sugar, increase the cognac, etc. As I am writing this, I’m considering adding apples and potentially pears (??)
to the mix.
Curried Squash Side, Vegan Entrée or Wonderful Winter Soup
• 3 T brown sugar
• 1.5 t cumin
• 3 t curry
• ½ T cinnamon
1. Coat the inside of a slow cooker with vegetable oil spray
2. Place all items in the slow cooker and stir together
3. Cook on low for 6-8 hours (preferred) or 3-4 on high stirring occasionally
4. To make soup, blend cooked ingredients with additional vegetable broth to
reach desired level of viscosity. Optional garnish with a few dried cranberries
and shelled pistachios.
Instructions

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Ratatouille

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Brussels Sprouts w Gorgonzola & Cranberries

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Genevee’s West Virginia Corn Casserole

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Super Sweet Potatoes

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Home Made Stuffing with Prosciutto, Mushrooms & Cranberries

RSI IN THE KITCHEN
LEARN FROM OUR MISTAKES
FPO
FPO
FPO
FPO

BEST SIGN OF A GREAT PARTY
“Let’s go to bed do the dishes in the morning!”
DRAFT – BACK COVER

After talking about (and keeping on my “Someday Maybe List”) editing a cook book for literally over 20 years, I have FINALLY created a
template and started to pull it together. One of my Year Up mentees Hector Sarmiento was the catalyst I needed to get this going as he asked
me to teach him how to cook : - ) !!
The idea is I will collect recipes and other cooking related things (e.g. coolest inexpensive cooking/ prep gadgets you love) from you seven
and other friends who love to cook and eat.
As you prepare your holiday feasts, I would greatly appreciate it if you could jot down in whatever format is easiest for you one or more of
your favorites and email/ text/ carrier pigeon to me the following:
Basic info:
 Ingredients
 Instructions
 A photo of your finished creation
Optional other info only if you want to!
 Notes on where the recipe came from, how it evolved, etc.
 Prep photos showing any special techniques we can learn from you!
 Additional customization options
I have attached the initial working version of the book with an example of one recipe and photo (screen shot below). For those of you who
share my PowerPoint addiction, you can use the template to record your info, but no need to do that if writing, dictating to Siri, Alexa, etc. is
easier. I am happy to convert your notes into PowerPoint. Once I have collected XX recipes, I’ll circle back around to all the “chef’s”
another email requesting additional info for the remaining parts of the book. We will “publish” the book in digital format and also create a
shutter fly or blurb version that can be downloaded or ordered in hard of soft copy.
Thanks so much for your contributions! Appreciate any ideas on how we can improve upon the basic idea!
CHU
PS feel free to share this with others you know who love to cook and would be willing to share their creations with us!

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01042019 CHU & FRIENDS COOK WIP

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