Latest news with #MarkShoopman
Yahoo
a day ago
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Dad's favorite: Wild West beans with fiery John Wayne whiskey
We salute the Dads of the USA with my favorite Baked Beans recipe and my Dad's favorite American! By Certified Executive Chef Mark Shoopman, CEC, CFBE of Lutheran Hillside Village. 2+2 tablespoons Vegetable oil 2 cups Sweet onion, sliced julienne – I like Vidalia onions ¼ cup Unfiltered honey ¾ cup Red bell pepper, seeded and chopped ¾ cup Yellow bell pepper, chopped ¾ cup Orange bell pepper, chopped ¾ cup Green bell pepper, chopped 3 each Garlic cloves, minced 2 teaspoons Serrano pepper, minced, or Jalapeno pepper (optional) 1 pound Pork sausage, hot (can use mild if preferred) 1 pound Andouille sausage, sliced 1 pound Bacon, rough chopped 1-(15oz.) Black beans, drained 2-(22oz.) Bush's brand Southern BBQ seasoned beans 1-(22oz.) Bush's brand Smokehouse seasoned beans 1-(22oz.) Bush's brand Hot Honey seasoned beans 1 cup Barbecue sauce, use your favorite! 1 ½ tablespoons Smoked garlic seasoning Salt and Pepper To Taste Heat the oil in a large pot, (3-5 quart), over medium-high heat until hot but not smoking. Add the bacon and sauté until lightly browned. Next add the sausage and continue cooking until it begins to brown. Next add the bell peppers and garlic and cook, stirring frequently, until the sausage is browned, and the vegetables are tender, about 5-8 minutes. Add all the beans, barbecue sauce, honey, andouille sausage and smoked garlic seasoning. Allow to come to a nice simmer and cook an additional 5 minutes stirring frequently enough so they do not stick to the pan. Add the serrano peppers and season with salt and pepper. In a skillet over high heat add the rest of the olive oil and the onions. Sauté rapidly over the high heat until the onions begin to brown and caramelize. At this point Remove the skillet from the heat and add in the whiskey. Ignite with a long lighter. You want to ignite the fumes and not the liquid. Gently shake the pan until the blue flame has extinguished itself. Add the onions to the pot of beans and combine. (Optionally you can then transfer to a baking dish and bake in a preheated oven at 300 degrees for 30 minutes.) Remove from oven and enjoy SERVES 8-10 Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
19-04-2025
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Chef Mark celebrates Easter salad with crispy goat cheese
By Certified Executive Chef Mark Shoopman, CEC, CFBE This recipe will yield 4-5 nice salads. 2 heads Baby Artisan lettuces, torn into bitesize pieces 1 cup Cherry tomatoes, halved 1 cup Red onion, Julienned 1 cup Fresh strawberries, Cleaned, hulled and sliced or quartered 1 cup Fresh raspberries 1 cup Fresh blueberries 1 cup Fresh blackberries 1 cup Baby Sweet bell peppers, yellow, red, orange, thinly sliced Chill all ingredients until service. 8 ounce Log of Goat Cheese, sliced into 1 ounce medallions 2 each Egg whites ¾ cup Panko breadcrumbs Pinch Sea salt and pepper 1 tablespoon Olive oil 1 tablespoon Salted butter Slice the goat cheese into ½ inch slices. Dip into the egg whites and then coat with the panko breadcrumbs seasoned with salt and pepper. Place in the refrigerator for 15 minutes to firm up. In a medium size skillet, heat the olive oil and butter until it shimmers over medium-high heat. Place the goat cheese medallions in the skillet and brown quickly on each side until golden. They need not be melted in the middle just warmed through. Remove from skillet and keep warm for service. ¼ cup Red wine vinegar ¼ cup Raw Unfiltered organic honey 2 each Garlic clove, minced or mashed ¾ cup extra virgin olive oil 1 each FRESH lemon juice from 1 small lemon 1 teaspoon Dijon mustard To taste Kosher or sea salt To taste Freshly ground black pepper Finely mince or mash the clove of Garlic. Combine all ingredients in a mason jar and shake vigorously until well blended. If you wish, you can emulsify in a blender. Chill until ready to use. Give it a few more shakes to mix before using. Toss the salad greens in the chilled dressing. On chilled salad plates, carefully mound the lettuce and them artfully arrange all the other ingredients on top finishing with the warm goat cheese medallions and serve. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
17-03-2025
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Chef Mark creates St. Patrick's Day quesadillas
Great for your St. Patrick's Day leftovers!! – Serves 4 By Certified Executive Chef Mark Shoopman, CEC, CFBE 1 pound Corn beef brisket, cooked, sliced thin and warmed 12 ounces Whipped cream cheese 4 10-inch Flour tortillas ½ Cup Jack cheese, shredded ½ Cup Swiss cheese, shredded 1 cup Sauerkraut, rinsed and patted dry 1 cup 1000 Island or Russian dressing, for dipping As needed Vegetable oil As desired Fresh salsa, guacamole, sour cream or Siracha mayo, all optional Heat a large flat bottom skillet, to medium low heat and a small amount of vegetable oil. Spread cream cheese on one half of the tortilla. Lay the tortilla onto the skillet and top the other half with the Swiss and Jack cheeses. Then layer the corn beef and sauerkraut on the side with the Swiss and Jack cheeses. Optionally, If you like, you can add some 1000 island dressing to the cream cheese side now. Fold the tortilla over and cook until lightly browned and the cheese begins to melt. Lovingly flip the tortilla and continue to cook on the other side for a few minutes until the lightly browned and heated through and cheese is melted. Transfer to a cutting board and cut in half, or into four triangles if you like smaller portions. Place onto a heated plate and serve the dipping sauces. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
15-02-2025
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- Yahoo
Chef Mark shares Valentine's steak recipe
By A.C.F. Certified Executive Chef Mark Shoopman, CEC, CFBE 2 each Ribeye Steak, Butterflied to represent a heart shape. 10 ounce each As needed Olive oil As Desired Koser salt, and freshly ground pepper 2 tablespoons V-Day Compound butter, (recipe follows) plus more for service 8 ounces Unsalted butter, softened to room temperature 2 tablespoons Reduced red wine 3 Tablespoon Fresh Parsley, chopped 2 Tablespoon Fresh Garlic, minced 2 teaspoon Shallot, minced ¾ teaspoon freshly ground pepper ¼ teaspoon Kosher salt First place 2 cups of red wine on the stove in a small saucepan and cook over medium-high heat until it reduces to a syrup consistency. Set aside and allow to cool. Next, cut the butter into small chunks and keep at room temperature until soft so they can be easily mixed with a fork. In the mixing bowl, cream the butter and red wine. Next, fold in the salt, pepper, fresh parsley, garlic, and shallots seasoning. Mix until all ingredients are well blended. Taste the butter and adjust seasoning. Transfer the butter to a large piece of thick aluminum foil, plastic wrap or parchment paper. Form it along the bottom edge into a 2 in round log and begin rolling it snuggly to form a tube. Twist both ends securely. Place the butter logs in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving. For service, cut into desired thickness (1/2 – 1 inch is good), remove the wrapping and place on the hot steaks. This can be kept in the freezer and used for chops, chicken, steaks, burgers or even fish and seafood. Before using from a frozen state. Allow to rest at room temperature until the slices begin to soften. This will help them melt onto the filet easier. Using a sharp slicing knife and starting at the top of the ribeye, make one, 1-inch slice stopping 1 inch for the bottom. Next, move over 1 inch from that cut and cut straight through to the bottom and remove the steak. Gently open the steak and lightly keep cutting the center until it opens up and lays flat. Now trim the fat at the bottom t a point and trim oy the top with a small v-cut. You noy have a heart shaped ribeye! Allow steaks to rest at room temperature for 15-20 minutes before cooking. This will ensure they cook evenly and sear nicely. Generously rub ribeye steaks with salt and pepper being sure to cover all sides and edges. Preheat a large heavy skillet over medium-high heat. Generously coat the bottom with olive oil. When the oil starts to shimmer, add the steaks and move around as bit to ensure they don't stick. Allow to cook undisturbed and sear nicely, approximately 2 minutes on the first side, flip and do the same on the other side. Next, add 2 tablespoons of the compound butter and baste the steaks with the melted butter and herbs with a spoon while you finish cooking. Cook to desired doneness. Transfer to heated dinner plates and immediately place a slice or dollop of the compound butter and on top of the steak and enjoy with your favorite sides. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
