COOL CHEF COOKS COOL DISH, PART 2: The Outlaw Chef G.

Hi folks, Chef G. here, and I'm as happy as an innocent man who escaped police custody to be here for this Chef G. Cooking Channel presentation.  In case you're not one of the millions of fans who watched the last episode of my brilliant cooking show, I actually was an innocent man taken into custody. I'll bring you up to date. 

When I was concluding my post about a cool, light, and refreshing salad, I was about to reveal the cool, light and refreshing dish I was planning to make next time.  Suddenly, a horde of masked law enforcement personnel burst onto the scene, cut off my broadcast, and arrested me for "treason."

 I've been sensing a revolution at the Chef G. Cooking Channel for a while now.  Just look at how the network bigwigs brought in a substitute host recently.  I mean, really, a substitute for ME--the finest celebrity chef in my neighborhood.  And don't forget how they forced me to star in some of the stupidest advertisements in internet history, just to raise a little revenue. It's all about money for those bastards.

 Or is it something more nefarious?  Something like a conspiracy to humiliate me, make me look like a sell-out, tarnish my noble reputation, and oust me from my position as the face of The Chef G. Cooking Channel? 

I know who they are. They're a cabal of oligarchs, right wing celebrity chefs who are jealous of my success, and a couple of rogue Chef G. Cooking Channel producers.  Their goal is to silence my liberal cooking philosophy, and to permanently remove me from my own show and replace me with their KING who adheres to the "Cooking Project 2025."

 The worst part is that their leader seems to be a little unhinged.  Yup, even more unhinged than ME.

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Despite their unconstitutional efforts, I am back to cook again.  I used my strongly strong strength to break the handcuffs and escape the custody of the secret police.  A few days later, I reunited with my camera crew who fully supports my free speech rights to share my cooking genius with the entire world.  

Thanks to my one-man camera crew, I am able to broadcast this episode from an undisclosed location.

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SPRING ROLLS

A long time ago, Son of Chef G. made spring rolls for Mrs. Chef G. and me. They were delicious.  I can't believe it took me more than two decades to make a batch of them myself.  I might never have made them had I not been looking for a dish that was "cool, light & refreshing" last week.  Spring rolls require quite a bit of work, and today I had more time than I had last week when I settled for a delicious salad.

I learned spring rolls are a very versatile dish.  The only requirement is a package of rice papers.  Beyond that, you can wrap pretty much any kind of chopped meats and/or vegetables inside the rice paper.  Then you can serve them cold, or you can steam them, or you can fry them, or you can bake them.  

Here is a photodocumentary about how I made Chef G-Style Spring Rolls.

 

The first thing you need is a package of spring roll wrappers, aka, rice paper.

Then you can chop up pretty much any kind of meat and vegetables you want to put inside the wrapper.  I used ground pork, carrot, cabbage, green onion, red pepper flakes, garlic and ginger.  I mixed them all together with a little soy sauce and hoisin sauce.

Another ingredient you'll want is rice vermicelli.  I added that to my meat/veggie/sauce mix.

Dip one of the rice papers in water to make it more pliable.  Fill it with 2 or 3 tablespoons of the meat/vegetable mixture.  Fold the ends toward the middle and roll it up from the bottom like a burrito.

This is what they'll look like.  I served half of them cold.  They were delicious.

 

I fried the other half.  They didn't turn out so good.  They fell apart on me.  Maybe I need a little more practice in the art of deep frying.

I forgot to mention that I mixed up a dipping sauce for the fried spring rolls.  I also forgot how I made it.

Technically, I'm still a fugitive.  The good news is that I LIKE being a fugitive.  It adds a little excitement to my life, and I cannot wait to transmit my next episode from another secret location somewhere in the world.

    

Cool Chef Cooks Cool Dish

 

Hi folks, Chef G. here, and I'm as happy as an upside-down Wes Anderson fan to be back with another episode of the Chef G. Cooking Channel.  Indeed, I AM a Wes Anderson fan and this afternoon I saw his latest film, "The Phoenician Scheme."  I'm not going to say it was his BEST movie, but it sure had that Anderson visual ouvre, plus, some of the weirdest dialogue I've heard since, well, ever.

You probably didn't know I'm almost as famous for being a great movie critic as I am for being an amazing chef.  It's true, I am!  So please indulge me for a minute while I try to explain how my movie review talent relates to food.  

You see, Mrs. Chef G. and I downed a bucket of movie theater popcorn while watching the film.  It seems I am incapable of going to a movie without blowing $11.00 on that stuff.  The smell of it is irresistible and the first few handfuls are so tasty.  Everything changes, though, when about half the bucket has been eaten.  I start feeling queasy and bloated.  Yet, for some reason I keep munching on those salty, oily, yellow kernels until they're all gone.  When will I ever learn to stop this obsessive popcorn-eating disorder? 

(I really should start sneaking my own home-popped popcorn into the theater.  That stuff tastes better, is healthier, and I can eat it all day.)

Moving on, Mrs. Chef G. and I discussed the movie while driving home.  The entire time, my intelligent analysis was distracted by the thought of what to make for dinner.  I wanted something cold, light, and refreshing to counteract the unpleasant aftermath of the popcorn, which I could still feel all the way from my esophagus to my lower intestine.  My first thought was a traditional lettuce salad, which would have worked, but I wanted to try something different than that old standby.

Once home, I went onto the interweb to find a recipe to meet my "cold, light & refreshing" specifications.  There were some interesting choices, but one stood out above all the rest--mainly because it had an Asian element and it included watermelon, which we already had in the refrigerator.

I didn't have a few of the ingredients, however, and I did not feel like making a trip to the grocery store.  So, using my master chef knowledge, I made a few substitutions.  The result was exquisite.

I chopped up the following (clockwise from the top):  Watermelon, carrot, cherry tomatoes, some leftover grilled chicken, an avocado, a little red onion, and, in the middle, green leaf lettuce. 

I made a vinegarette with soy sauce, red wine vinegar, olive oil, lime juice, garlic, and sriracha sauce.

Here is what my salad looked like in the end.  It was sweet, sour, savory and tasty.  Best of all, it did a fine job of counteracting my over-indulgence of movie theater popcorn.
 

Next time, get ready for another interesting recipe I found while looking for something "cold, light, and refreshing."  It will be my first attempt at making . . . wait, what the hell is going on here . . . 

(We're sorry, Chef G. has just been detained for revealing classified information about upcoming programs.  This is a clear act of treason.  Please tune in next week for details. Sincerely, The Chef G. Cooking Channel Censorship Team.)

Chef G. Grills Himself

 

Hi folks, Chef G. here.  After taking a couple months off, I am I'm happier than a robin pulling a big ol' worm out of the ground to be back.  At least the robin I watched this morning seemed to be pretty happy with his catch.  It made me wonder how tasty a worm might be.  I mean, robins and sunfish seem to like 'em quite a lot.  Why couldn't a food lover--me for example--like them too?  

One of these days, I'm going to have to dig up a couple of nightcrawlers, season them with a special dry rub created especially for worms by the great Chef G., toss them on the grill, gently turn them over every few seconds, and top them off with a touch of barbeque sauce.  My mouth is watering just thinking about it.

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I can't explain those introductory words.  They came out of a nowhere-land of absurd stream-of-chefery thought.  In reality, I would NEVER even CONSIDER eating the guts of an ugly, veiny, juicy, gelatinous, slimy, grimy, puke-inducing animal, no matter how well it was prepared and grilled.

But it did provide the opportunity to segue into what I've been grilling during my absence from the Chef G. Cooking Channel.

Yeah, I'm a grill master.  Everybody knows that--especially ME. Today, I'm not going to post any recipes.  I'm just going to show some pictures of the delicious meats I've been grilling. Meats are ME!  In fact, you can't spell the word "meats" without starting it with "me."

Also, the title of this post and the first picture are misleading.  I didn't really grill myself.  I should have said, "I grilled BY myself."  Nobody helps me grill.

    

This was my best batch of pork loin yet.  After chowing it down, I vowed to grill this underrated cut more often.

I love grilled baby back ribs.  I featured them in a previous episode of the Chef G. Cooking Channel.  Spareribs are pretty good too.  But I seem to have forgotten about Country Style Pork Ribs.  They're really, really good when grilled under the tender loving care of Chef G.

They look pretty innocent here . . .

. . . but on the grill they look guilty of deliciousness.

Pork isn't the only meat I grill.  Fish meat is equally awesome when cooked over charcoals, but fish meat requires a little more attention.  The photo below proves the attentive care I gave to my grilled salmon.  It was my best batch yet.  The baked potato was equally fine.  I can't explain it, but a potato grilled over charcoals is 65% better than a potato baked in the oven.

Meats are the basic building blocks of grilling, but potato and onion concoction is next in line.

Yesterday morning, at 6:00 a.m., I rubbed a small beef brisket with a Chef G. mix of brown sugar, garlic powder, onion powder, cayenne pepper, paprika, black pepper, and a big dose of my favorite seasoning . . . salt.

By 7:00 a.m., the charcoals were ready to start cooking my brisket.  Low and slow is the mantra among the grill masters who love to cook big chunks of meat such as beef brisket and pork shoulder.  I know that.  But this time, I didn't pay enough attention.  I think I let the temperature get too high, and the result was not my best batch of brisket.  It had nice bark and flavor, but it was too dry.

There you go.  Not even the best chef in the world is perfect every single time--no matter what those famous celebrity chefs will try to make you believe.    

Tasty, but a little dry.

I was tired of typing, so I poured a glass of ale from the Blackstone Brewery of North St. Paul, Minnesota.  It wasn't MY 3rd Anniversary, but a couple weeks ago Mrs. Chef G. and I celebrated our 42nd anniversary.

Not Exactly Huevos Rancheros, But Close Enough For Chef G.

 

Hi folks, Chef G. here, and I'm happier than a Martian with a new flying saucer to be back on the Chef G. Cooking Channel.  If you saw the awful episode that aired last month, you already know I wasn't on it.  You also know it was hosted by a dude named Chef L.  You also know the Chef L. dude made some outrageous claims about me and my show.  What you DON'T know are the true facts behind my absence that day.  Before I get to today's recipe, I must set the record straight.

• FALSE FACT #1:  Chef L. reported that I didn't show up for work that day, so the producers had to scramble to find a replacement.
• TRUE FACT:  If my producers really wanted to find me, all they had to do was stop by my mansion.  With that minimal bit of effort, they could have heard my excuse.  I would have explained how I had a recipe idea involving a rare strain of Mexican mushrooms and I needed to learn more about them.  After a long night of totally legit cooking related research, I fell into a deep slumber in my beanbag chair while listening to Pink Floyd on the headphones.
• FALSE FACT #2:  Chef L. claimed The Chef G. Cooking Channel's ratings have stagnated under my leadership.
• TRUE FACT:  What he conveniently failed to mention is that the ratings have steadily risen in the all-important doofus/dork/dipshit demographic.  (Also known as, the DDDD.)
• FALSE FACT #3:  Chef L. made the accusation that my show was forced to accept commercial advertising in order to support what he called my "lavish lifestyle."
• TRUE FACT:  If you call basic needs like a private jet and a 400-foot yacht "lavish," you are out of touch with the realities of the celebrity chef world.  It's important that I travel all over the globe to learn more about cooking food so I can teach others about cooking food.  I do so not for me, but for YOU. 
• FALSE FACT #4:  Chef L. implied The Chef G. Cooking Channel is going to continue using a series of guest hosts this year.
• TRUE FACT:  That is nothing more than a conspiracy theory propagated by Elon and Don.  I have a conspiracy theory of my own.  I heard that Elon & Don were putting pressure on my production team to turn against me.  They wanted me off the air because they considered me to be a member of the "liberal Hollywood elite."  I have evidence: 

My camera man secretly caught this interaction between the two oligarchs.

Well, I stood up to those bastards and reclaimed my blog for the good of free speech and for the good of the people who love delicious Chef G. food.  I can only hope the U.S. Congress can muster the guts to stand up to them as well.  

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I'm going to make a Mexican dish today.  At least for now huevos rancheros is still considered a Mexican dish.  Who knows when the Elon/Don administration will try to re-classify it as an "American Dish?"  (See the Gulf of America stupidity.)  

My dish will be similar to Huevos Rancheros, except that I'm not going to mix the huevos, the chorizo, the pico de gallo, and some other ingredients for which I do not know the Spanish words.  That way, I can satisfy the different tastes of ME, Mrs. Chef G, and Son of Chef G. who is visiting us this month.  

I already know Mrs. Chef G. won't like the spicy chorizo sausage.  Son of Chef G. is not a fan of avocado.  Chef G. himself, though, selfishly likes everything he'll be preparing.  The great thing about my recipe is that each one of us can choose his or her own delicious ingredients to put on our plates.  NICE!

Probably the most important thing is to make your pico de gallo a day in advance.  That gives the flavors of tomato, onion, garlic, cilantro, orange bell pepper, jalapeno pepper, and lime juice time to meld in the refrigerator overnight.

I don't mean to brag, but my pico de gallo salsa is the BEST.

The real fun begins the next day.  That's when you go to the local food co-op and buy some organic eggs, onions, avocados, and Beeler's chorizo sausage.  I specify Beeler's because I just read that company has been "raising the perfect pig since Iowa became a state."  In addition, it's "quite possibly the best tasting chorizo on the planet."  I'm too lazy to verify either one of those claims but, being an Iowa expat, I'm willing to accept them as a true facts.

When you get home, put about 1/2 pound of the Iowa chorizo sausage into a hot pan, break it up, and cook it for exactly eight minutes.  Then set it aside for the next steps.

Crack a bunch of eggs into a bowl with a 1/4 cup of milk and a couple dashes of salt and pepper.  Whisk it all like crazy.  

After admiring the result of your whisking, pour the egg mixture into a pan with melted butter.  For tenderest and fluffiest results, don't stir the eggs, fold them.

Next, cut open an avocado, remove the pit, and slice the cool green fruit.

You can garnish with green onions and cilantro if you want.  You can eat the components separately if you want.  You can stir them all together if you want.  You can also put the ingredients on top of a tortilla and add refried beans if you want.  In other words, with Chef G.'s version of Huevos Rancheros you can do whatever you want. 

Thank you for watching, and please pay attention to the following ad from one of my big-money sponsors.

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SUBSTANDARD COOKING THE EASY WAY (Featuring A Special Guest Host)

  

Hello fans of the Chef G. Cooking Channel!  My name is Chef L., and I am beyond grateful to be the very first guest host in the history of this illustrious program.  I definitely do not deserve such an honor, considering I'm not very smart and I have no personality, but Chef G. didn't show up for work today and I was the only person the producers could scrounge up on such short notice.

Before you turn to a different channel, please allow me a minute to establish my cooking credentials.  Basically, they can be summed up in three words: Not. Very. Good.  One food critic said it best with this scathing assessment.

"Chef L under-seasons, under-washes, under-cooks, and under-understands almost every food he touches.  What he doesn't under-cook, he fuc#ing burns.  His favorite ingredient seems to be grease and his food hygiene practices are beyond gross."  -Chef Ramsay*

 

Pretty harsh, right?  Personally, I didn't think Chef Ramsay* needed to resort to crude language but, overall, his review was fair.  He's right.  I do not understand recipes, I'm not versed in food terminology, and I have no confidence in myself or my cooking skills.

Despite all that, Chef G. must have thought I'd still be a satisfactory guest host.  I'm fairly sure he thought my low self-esteem would provide a nice contrast to his bombastic personality.  I'm VERY sure he knew my low-level cooking abilities would make him look even better than he already thinks he is.  And I'm POSITIVELY sure he believes my ineptitude will provide a boost to The Chef G. Cooking Channel's ratings.  

(I snooped in Chef G.'s office this morning and found some evidence to back up that last sentence.  I hope I don't get in trouble for posting it here for all the world to see.)

    

The higher-ups in the Chef G. organization have been concerned about the viewership plateau since 2022.   From a corporate perspective, a measly one or two-million viewers will not attract the big advertising revenue needed to support Chef G.'s lavish lifestyle.  It looks like they expect guest hosts to bring the number of viewers up into the billions.

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As the first of the guest hosts, I'm feeling a lot of pressure.  Clearly, I've got some work to do.  Let's see what I can whip up with only an hour's notice before going on-air.  

I shuffled through the refrigerator and cupboards to find some food I couldn't possibly screw up.  Thank goodness I found something produced by one of my most reliable colleagues in the foodie world--the great Chef Campbell.  If you aren't familiar with Chef Campbell, I can tell you he's the purveyor of the best-selling soups in the United States of A.  He makes dozens and dozens of soup varieties that are easy for substandard chefs like me to prepare.  The guy is a genius.

  

This one will do quite nicely today.

At first glance, it might look like a pretty simple dish to cook but, upon closer inspection, you will see some subtle creativity in my soup technique.

The first thing I did was empty Chef Campbell's Chunky New England Clam Chowder (with 12 oz. of protein per can) into a pan.  It's got the clam protein, vegetables, thickeners, and chemicals all in one gelatinous mass, so you don't have to waste your time cutting and mixing all that stuff up yourself.  

Next, I added my own special touches.  Without them, MY soup creation would be nothing other than a Chef Campbell creation.  I don't want that, and neither do you food lovers out there.

The video didn't really show how most of the gelatinous mass came out of the can.  I'll tell you it was a big blob.  Afterwards, I saw another gelatinous blob on my TV.  It reminded me of what was simmering on my stove, so I took a couple pictures.

A gelatinous mass that ate energy so it could grow into a terrifying monster

I tried to imagine if Chef G.'s skillful hands could have incorporated  the monster into a delicious work of art.  Alas, Jonny Quest, Dr. Quest, Race Bannon, Hadji, and Bandit destroyed it, so I guess we'll never know. 

Gelatinous Mass Killers

With medium-low heat and frequent stirring, the gelatinous mass in my pan cooked down to something that looked more like soup and less like a ghostly blob.  I sensed some serious deliciousness ahead.  I ladled a bowlful of the soup-like substance and dug in.  I used an extra-large spoon for maximum intake.

MMMMmmmm good!  That's some fine soup.  The only drawback was how it constantly stuck to my beard and moustache.

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I am proud of myself for rising to the Chef G. Cooking Channel's challenge.  I was lucky to have prepared the best dish of my entire life.  Even the amazing Chef G. himself was impressed.  In fact, he e-mailed me a message of congratulations.  To say "I'm humbled" would be a serious understatement.  I'm going to print the e-mail, frame it, and treasure it for the rest of my life.

A screen shot of the congratulatory e-mail I received from Chef G.

Thank you for tuning in today.  I don't know if Chef G. will be back from his impromptu sabbatical next month, or the next month, or the next month.  Maybe there will be a series of guest hosts in his place.  Maybe not.  Anything is possible.  I guess that mysteriousness is another example of Chef G.'s super-smartness and universal appeal. 

Now, please stay tuned for a word from one our kind sponsors.

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*Footnote: The food critic mentioned earlier in the program would be Chef Goober Ramsay, not the other famously foul-mouthed Chef Ramsay of Fox-TV fame.

Chef G. Perfects The Art of Boiling Water for Fun and Profit

Hi folks, Chef G. here and I'm happier than a clown walking in oversized shoes to be here for another episode.  Today, we're going to get down to the most basic dish any budding chef should learn to prepare.

Now you might be thinking boiled water is a little TOO basic, but hold your horses before making that judgement.  (Alternately, hold onto any horse-like animal with hooves you choose--like zebras, giraffes, mooses, etc.)

I'm about to show you the correct way--the Chef G. way--to boil water and, more importantly, how to have fun with the end result.

 

The first thing you have to do is fill a pan with cold water.  Not hot water.  Not warm water.  Not room-temperature water.  COLD water.

Next, heat up one of your stove's burners by turning the dial to seven.  Resist the temptation to turn it up to ELEVEN, like Spinal Tap does on their amplifiers.  It's important to bring the cold water to a boil slowly, not fastly.  Slowliness brings out the subtle flavors and texture of boiled water.

If you aspire to be a famous chef like me, make sure to take a selfie and post it on Blogspot or any other social media.

Eventually, the heat of the burner will turn your cold water into a pan of boiling hot, crystal clear liquid that has come alive.

This is the point where I demonstrate how you can turn perfectly boiled water into a fun work of art.  Perhaps you thought the only entities who could create clouds are God or mother nature.  I'm here to prove you wrong.  Chef G. can make clouds and so can you.

Before I get to that, it's time for a commercial message from a kind sponsor of The Chef G. Cooking Channel.

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Indeed, the BK-150 is so sharp it can cut butter.

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Yup, I suppose you could say I've sold out.  I prefer to view it as increasing my revenue stream so that I can continue providing important cooking information to the general public.  Yes, The Chef G. Cooking Channel's ratings have leveled out at something like a million viewers per episode.  That's not enough.  I need more to support my lavish lifestyle.  Therefore, I am accepting ads from any food-related sponsor who is willing to pay.  Sure, my rates are high, but not as high as Superbowl ads.

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Now, let's proceed to the FUN part of boiling water.

On a morning that is 15-degrees below zero (F), you can take the pan of boiling water out onto the back deck and throw it into the air.  You will be amazed at the ice crystals that immediately form and fall to the ground.  You'll be even more amazed at the cloud you just created.

   

CHEF G.'S GREATEST HITS ALBUM

Hi folks. Chef G. here, and I'm happier than a Triple Crown winning seahorse to be back with Episode #51 of the Chef G. Cooking Channel.

I already know what you're thinking:  "Are you high on something, Chef G.?  A seahorse could NEVER beat a field of highly trained, thoroughbred land-horses in the Kentucky Derby, Preakness, and Belmont.  Maybe one of those races, but not all three."

"Never say NEVER," is my reply.  Look at ME, for example.  People used to say I was a loser who would never amount to anything in the competitive celebrity chef industry.  Well, those people are eating crow droppings now.  Like that hypothetical seahorse, I too am a Triple Crown winner.  Against nearly impossible odds, I have beaten a host of highly trained, thoroughbred TV chefs to become the first winner of the Lifetime Culinary Triple Crown.

In 2021, I won the "Thumbs-Up Award" for excellence in cooking.  (Episode 16)

 

My efforts in preparing a gigantic chunk of meat in Episode 31 earned me the "Steakmaster Award" in 2022.

Last month (Episode #50), I became a "Bow Thai Award" winner for only the second Thai dish I ever cooked.  You've got to have a lot of food knowledge for that kind of achievement, and I've got it. 

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I hate myself for being such a shameless braggart about being an acclaimed professional chef, but not enough to prevent me from bragging about my wine expertise as well.  Like many pretentious cooks, I've been lauded for my ability to pair fine wines with delicious food.

In Episode #14, I provided links to my early bike touring reviews of local wines.  (Yup, I'm also an amateur bike rider.)  The Academy of Winos rewarded my writing with numerous "Wine Oscars" in the category of Best Campsite Wine Reviews.

After that, I expanded into video bike touring wine reviews.  The videos didn't work out so well at first, because I had zero visual appeal.  Yet I persevered with hard work and increased ridiculousness.  In the end, both of the following videos earned me prestigious "Winey Awards."  I'm sure you'll agree that two "Wineys" is quite an achievement for a dude who doesn't even like wine.

 

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Anyway, it's a new year, and I sincerely thank you for tuning in to this Greatest Hits episode.  Believe it or not, I am celebrating my Sixth Anniversary of Chefly Blogging.  Almost four years of that time has been here on the Chef G. Cooking Channel.  Before that, I had a gig on a different site, but I got kicked off of that one for being too "hostile."  What's up with that?

Again, thank you for helping me celebrate six years of cooking brilliance.  Good night, and may you enjoy many delicious meals in 2025.

P.S.  I'll be back soon with an actual recipe.  Count on it.