Kitchen-Sink Curry

In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples.

Charleston Chest Service - the best private chef service in Charleston whips up a quick recipe utilizing kitchen leftovers. Here is a super delicious and easy and simple and cheap but amazing coconut vegetable curry recipe by the best private chef in charleston

Ingredients:

• 3 tbsp olive oil

• 1/2 white onion, diced

• 1 1/2 cups broccoli florets

• 1/2 cup sliced bell peppers (any color you have)

• 1 yellow zucchini, sliced

• 1 green zucchini, sliced

• 3 tbsp yellow curry powder

• 2 tsp minced garlic

• 1/2 can coconut milk

• Red pepper flakes (to taste)

• Salt and pepper (to taste)

Instructions:

1. Gather all your leftover vegetables. Don't worry if they're not in perfect condition; we're going to transform them into a delightful curry.

2. Heat the olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.

3. Stir in the minced garlic and yellow curry powder. Allow them to cook for another minute or so, until the spices become aromatic.

4. Add the broccoli florets, sliced bell peppers, yellow zucchini, and green zucchini to the pan. Mix everything well to coat the vegetables with the flavorful curry mixture.

5. Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. If it becomes too thick, you can add a little water to reach your desired consistency.

6. Season the curry with red pepper flakes, salt, and pepper to taste. Start with a small amount of red pepper flakes, and then add more if you prefer a spicier curry.

   Serve it over cooked rice, quinoa, or noodles for a complete meal.

This Leftovers Curry is a versatile dish that can be customized to your taste and what ingredients you have available. Feel free to get creative and adapt it to your preferences. Embrace the art of improvisation in the kitchen, and savor the delicious results of using what's available to you in the moment.

Yellow Curry Snapper & Hoppin' John

Yellow Curry Snapper & Hoppin’ John

 While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

The Sea Island red pea is a nutrient dense southern field pea with quite the reputation. The Gullah people of South Carolina would eat fresh red beans with rice in a dish called “reezy peezy”, which was the inspiration for what we now know as Hoppin’ John. Today, We’re going to make a Caribbean inspired version with local Snapper from Abundant Seafood. 

Yellow curry snapper, Carolina gold rice, and red peas is a dish inspired by my time spent in the Caribbean (which is a rich “fusion culture” already!) mixed with the rich history of South Carolina agriculture. If you don’t have access to Snapper, you can substitute with any flaky white fish.

Note: Soaking red peas in water overnight will drastically reduce cooking time. Once soaked, rinse & cook slowly in salted vegetable broth.

Ingredients:

• 2 Snapper Filets

• 2 Tbsp Yellow curry powder

• 1 can full fat coconut milk

• ½ tsp fresh grated ginger

• ½ each green & red bell peppers, sliced

• 2 cloves garlic, minced

• ¼ cup yellow onion, diced

• 1 Tbsp soy sauce

• ½ cup long grain white rice, cooked

• ½ cup sea island red peas, cooked
  
  
  

Directions:

1. Cook your rice & beans in separate pots, seasoning each thoroughly. 

2. Heat oil in a large skillet on medium heat

3. Add onion and cook until translucent. About 3-5 minutes.

4. Add ginger, curry powder, garlic, and soy sauce. Stir to combine. 

5. Once heated through, Add a whole can of coconut milk. 

6. Let your mixture come to a simmer and add your fish. 

7. Cover with lid and let fish heat through. About 5-7 minutes. 

8. Garnish with lime juice & cilantro. Enjoy!

Crispy Buffalo Wings

Hey Football Fans,

Have you ever tried making buffalo wings at home for game day? I’m sure most of you have before…. BUT have you made really delicious restaurant quality ones? Probably not. Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.

The Wings

Alright - so the main thing we want to do with the wings is give them a nice crunchy outer skin layer without adding any breading. In order to do that, we’re going to want to reduce the moisture from the inside of the wings. So first, we’re going to PAR bake the wings on a wire rack so the fat and extra water that’s inside the wings can drip out below. (par bake means that we aren’t going to fully cook the wings. We don’t want them to dry out on us.) Once the wings are par baked, we’re going to pull them out of the oven and let them rest. Then, we’ll give them a quick seasoning, toss them in baking powder, and bake with whatever method you prefer. Air fry, fry, or bake these up for a crispy golden delicious exterior and a tender juicy interior.

The Sauce

Use about 6-8 oz. of your favorite hot sauce and mix with 2-4 Tbsp of melted butter, depending on your heat preference. Toss the crispy cooked wings in the sauce and serve with chopped parsley or green onion, bleu cheese, and some carrot and celery sticks!

The Recipe

1. Preheat oven to 350 degrees.

2. Pat your wings dry with paper towel, then salt.

3. Place wings on a wire rack into preheated oven for 10 minutes.

4. Remove from oven and let rest 5 minutes.

5. Salt & Pepper the wings and lightly coat them in baking powder

6. Cook the wings using preferred method (Bake, fry, or air fry) until they reach an internal temperature of 165 degrees.

7. Remove from heat and let sit for 10 minutes.

8. Toss your wings in the sauce you made

9. Plate and serve with blue cheese, carrots and celery sticks, and garnish with parsley or green onions.

10. Enjoy!

Keep spreading love, good people!

Best,

Chef Jake

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Spaghetti Squash & Turkey Meatball Recipe

Hey friends,

Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.

For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!

Yields: 4-6 Servings

Ingredients:

• 1 Spaghetti Squash

• 1 Package of Ground Turkey

• 1 Can Crushed Tomatoes

• 2 Tbsp. Tomato Paste

• 1 Sweet Onion

• 2 Tbsp. Minced Garlic

• 1 Tbsp. Lemon Juice

• 2 Tbsp. Honey

• 3 Tbsp. Salt

• 2 Tbsp. Pepper

• Red Pepper Flakes, to taste

• Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it

For the sauce:

1. Dice half of the onion. Reserve other half for turkey meatballs

2. Place onions in lightly oiled pot on medium high heat. Sweat onion

3. Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.

4. Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.

5. When ready to eat, add lemon juice and mix in.

For the meatballs:

1. Preheat oven to 375 Degrees Fahrenheit.

2. Grate other 1/2 onion into a bowl.

3. Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.

4. Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.

5. Place cookie sheet in oven and cook for 15-20 minutes.

6. Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.

7. Turn pot up to medium and cook while spaghetti squash finishes cooking

For the squash:

1. Preheat oven to 425 Degrees Fahrenheit.

2. Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.

3. Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.

4. Remove from oven and allow to cool enough to handle.

5. Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.

Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!

Keep spreading love, good people!

Best,

Chef Jake

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