Chef Mike's Recipes and Tips of the Week

Hello foodies.

I am now serving Fresh Beer Battered Cod w/ Steak Fries ($15) as well as Penne a la Vodka ($8) from 4:30-7:30 every Friday thru the end of March (grab and go or eat at the bar) at the American Legion Post 102 in Linden. 112 W. Elizabeth Ave.

NO FISH FRY THIS FRIDAY THE 17th.

So, I still have an email subscription left and I figured let’s have some fun and learn a few recipes and fun tips and stuff. The recipes are not all my originals, some will be, but not all. Just sharing the favorites from the last 33 years!

Remember, I am available for Meal Prep, Dinner Parties and Small Catering Events.

Thank you,

Chef Mike

Recipe of the week.

Garlic Butter Pork Chops with Swiss chard, tomatoes and pine nuts. serves 2

Ingredients

  • 2 Tbsp shredded parmesan

  • 1 tsp salt

  • 2 tbsp butter

  • 1 tbsp pine nuts

  • 1 shallot

  • 2 cloves garlic

  • 15 grape tomatoes, sliced in half

  • 6-8 Swiss chard leaves

  • 2 thin cut pork chops

  • olive oilHeat pan to high – add olive oil
    Salt both sides of chop
    Sear chop on both sides for 2-3 min per side – temp meat – when its between 125-135
    Add butter then shallot & garlic – cook for 1-2 min
    Tear chard and add to pan along with tomatoes and pine nuts
    cook for 2 min until tomatoes are soft and chard wilted
    Serve pork chop with all veggies on top and light sprinkle with parmesan cheese

Tip of the week.

What is Mise En Place?

Mise en place is a French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen. To practice mise en place, a chef should have all of their ingredients and supplies prepared and organized before they begin cooking.

The phrase grew prominent in the late 19th century and is used in professional kitchens, cooking classes, and a variety of other settings to this day. By following mise en place, a cook can ensure they have everything they need at their workstation. This eliminates the need for extra movement throughout the kitchen and positions them for success in a fast-paced environment.

Mise En Place Examples

Mise en place lends itself to a variety of different contexts. Whether you’re using it during food prep, cooking, or another aspect of your kitchen, it is an essential tool for success. Below, we’ve listed common ways to apply mise en place in the foodservice industry:

  • Professional kitchens: Chefs across the globe use mise en place to prepare a variety of ingredients, such as mirepoix. They stay prepared throughout the day by ensuring ingredients are measured, prepared, and cleaned before cooking.

  • Hibachi style cooking: Hibachi chefs cook on large, open surfaces and use many ingredients at once. In this setting, following mise en place allows them to achieve the best results.

  • Washing fruits and vegetables: When it comes to washing fruits and vegetables, maintaining an organized workplace is essential. Following mise en place allows you to ensure none of your produce is out of place.

  • Cutting fruits and vegetables: As you cut fruits and vegetables, it’s important to keep them separated from one another. This prevents cross-contamination and ensures that your ingredients are prepared to cook.

  • Cutting meat: Whether you’re preparing cuts of beef, pork, or another meat, practicing mise en place ensures that every cut is sorted and accounted for.

  • Gathering supplies: Using mise en place to organize cooking accessories and equipment helps a chef work efficiently. Not only can they find equipment with ease, but their workplace will be clean and easy to navigate.

Quote of the week.

“Information is just bits of data. Knowledge is putting them together. Wisdom is transcending them.”
— Ram Dass

Contact me for any upcoming parties! use Time Savor Chef so that you can enjoy yourself instead of cooking and shopping. 908-358-4298

Time Savor Chef
112 W Elizabeth Ave
Linden, NJ 07036
United States

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