@marilyndenisctv 
I grew up on Velveeta and Cheese Whiz.
You are watching:
Chef at Home's Michael Smith teaches us how to make family meals for under $25.
Kitchen Tip
Grenadian Caramel Nutmeg Chicken
Caramelizing sugar in the stew pot is an old cookhouse trick—it adds rich colour, savoury aroma, and just a little sweetness. Caramelized sugar tastes best when it’s deep golden brown. Adding the chicken pieces will lower the
Long ago, cooks discovered that a head of sweet red cabbage is a tasty side dish just waiting to happen. A quick stewing is all it takes to unlock the flavour potential of a tightly wound head of cabbage. Simmering with lots of sweet and sour flavours to brighten and balance the cabbage’s earthiness
Stir in the last of the ginger. Season to your taste with salt and pepper. Serve and share!
Italian Basil Salad with Crispy Parmesan and Oregano Vinaigrette
The best salads are the simplest salads. This is one of my favourites because it’s packed with so many simple Italian flavours. You’ll love the old-school lettuce and tomatoes, the oregano-scented vinaigrette, the aromatic bursts of flavour that whole basil and parsley leaves add to the mix, and the delightful
crunchiness of authentic Parmesan cheese grated and crisped in the oven.
Serves 4
- 4 ounces (125 g) of Parmigiano-Reggiano cheese, grated
- 6 ounces (175 g) of mixed baby greens
- 2 cups (500 mL) of halved cherry tomatoes
- 1 cup (250 mL) or more of whole fresh basil leaves
- 1 cup (250 mL) or more of fresh Italian parsley leaves and tender stems
- 2 green onions, thinly sliced
- A sprinkle or two of salt and lots of freshly ground pepper
For the dressing
- 2 tablespoons (30 mL) of extra virgin olive oil
- 1 tablespoon (15 mL) of red wine vinegar
- 1 tablespoon (15 mL) of Dijon mustard
- 1 tablespoon (15 mL) of honey
- 1 teaspoon (5 mL) of dried oregano
Preheat your oven to 350°F (190°C).
Lightly oil a baking sheet, then evenly sprinkle on a thin layer of the Parmesan cheese, forming a circle 8 inches (20 cm) or so wide.
Bake until golden brown and crispy, about 10 minutes. Set the baking sheet on a rack to cool. Break the cheese into large chunks. (You can crisp the cheese several days in advance and store in an airtight container at room temperature.)
Lightly oil a baking sheet, then evenly sprinkle on a thin layer of the Parmesan cheese, forming a circle 8 inches (20 cm) or so wide.
Bake until golden brown and crispy, about 10 minutes. Set the baking sheet on a rack to cool. Break the cheese into large chunks. (You can crisp the cheese several days in advance and store in an airtight container at room temperature.)
Just before serving, in a festive salad bowl, whisk together the oil, vinegar, mustard, honey, and oregano until they form a smooth vinaigrette. Add the greens, tomatoes, basil leaves, parsley leaves, and green onions.
Season to your taste with salt and pepper. Toss everything together and top with the crispy Parmesan.
Serve and share!
Season to your taste with salt and pepper. Toss everything together and top with the crispy Parmesan.
Serve and share!
Kitchen Tip
Authentic Parmigiano-Reggiano cheese is loaded with deep nutty flavours that dusty old canned
“parmesan” can’t begin to match. It’s drier than most cheeses, which helps it quickly crisp and brown into
a crunchy treat.
Grenadian Caramel Nutmeg Chicken
As a wandering chef I’ve enjoyed many distinctive flavours around the world. One of my favourites is this uniquely prepared dish. It’s remarkably simple and full of authentic island flavour. The unusual cooking method slowly caramelizes and tenderizes the chicken, simmering it in—and infusing it with—a fragrant nutmeg broth.
Serves 4
- 1 large chicken (about 4 pounds/2 kg)
- 1 cup (250 mL) of brown rice
- A sprinkle or two of salt and lots of freshly ground pepper
- 1/2 cup (125 mL) of vegetable oil
- 1/2 cup (125 mL) of sugar
- 1 cup (250 mL) of dark spiced rum
- 1 tablespoon (15 mL) of freshly grated nutmeg
Cut the chicken into 10 parts (or ask your butcher to do it for you): cut each of the 2 breasts into 2 pieces,plus 2 thighs, 2 drumsticks, and 2 wings.
Make the rice first. Add the rice to a small saucepan. Pour in 2 cups (500 mL) of water and lightly season to your taste with salt and pepper.
Bring to a boil over medium-high heat, then reduce the heat so the liquid is barely simmering. Cover tightly and simmer until the rice is moist and tender and has absorbed the liquid, about 45 minutes. The rice can rest for 10 or 15 minutes before serving.
Bring to a boil over medium-high heat, then reduce the heat so the liquid is barely simmering. Cover tightly and simmer until the rice is moist and tender and has absorbed the liquid, about 45 minutes. The rice can rest for 10 or 15 minutes before serving.
While the rice is cooking, begin the chicken. Splash the oil into a heavy Dutch oven or soup pot over medium-high heat. Gently swirl the pot, coating the bottom evenly. Pour the sugar into the centre of the oil.
Stir gently as the oil heats and the sugar dissolves and begins to brown. In a few minutes the colour will begin deepening. When it’s a rich, fragrant golden brown, add the chicken pieces. Pour in 2 cups (500 mL) of water, the rum, and nutmeg. Stir everything together gently until the caramel dissolves and the broth boils. Lower the heat until the liquid is just barely simmering, then cover the pot with a tight-fitting lid.
Simmer the chicken in the aromatic broth, without turning, until it is juicy and tender. As the stew simmers, the liquid will reduce and its flavours will concentrate. In 45 minutes or so, the broth will become a finishing sauce that beautifully glazes the chicken.
Ladle the chicken over the rice.
Serve and share!
Serve and share!
Kitchen Tip
Caramelizing sugar in the stew pot is an old cookhouse trick—it adds rich colour, savoury aroma, and just a little sweetness. Caramelized sugar tastes best when it’s deep golden brown. Adding the chicken pieces will lower the
temperature of the oil and sugar so they don’t darken further and scorch.
Raspberry Ginger Red Cabbage
Long ago, cooks discovered that a head of sweet red cabbage is a tasty side dish just waiting to happen. A quick stewing is all it takes to unlock the flavour potential of a tightly wound head of cabbage. Simmering with lots of sweet and sour flavours to brighten and balance the cabbage’s earthiness
doesn’t hurt either.
Serves 6
- 1 cup (250 mL) of orange juice
- 1 cup (250 mL) of raspberry jelly or jam
- 1/4 cup (60 mL) of red wine vinegar
- 3 tablespoons (50 mL) of grated frozen ginger
- 1 head of red cabbage, halved, cored, and chopped
- A sprinkle or two of salt and lots of freshly ground pepper
In a large saucepan with a tight-fitting lid, combine the orange juice, jelly, vinegar, and 2 tablespoons (30 mL) of the ginger. Bring the sweet-and-sour mixture to a boil over medium-high heat, whisking so the jelly dissolves, then adjust the heat so the liquid is just barely simmering. Toss in the cabbage.
Cover tightly and simmer slowly, stirring occasionally, until the cabbage is moist, tender, and flavourful, about 30 minutes.
Cover tightly and simmer slowly, stirring occasionally, until the cabbage is moist, tender, and flavourful, about 30 minutes.
Stir in the last of the ginger. Season to your taste with salt and pepper. Serve and share!
Kitchen Tip
As the cabbage stews, keep an eye on the moisture level. If the pot seems to be drying out, just splash in some water. Toward the end of cooking, if it’s too watery simply uncover the pot, turn up the heat, and stir as the excess moisture evaporates.