Moroccan Shrimp Sharmoula

Moroccan Shrimp Sharmoula

  • 1 bunch Parsley, chopped
  • 1 bunch Cilantro, chopped
  • 10 Garlic Cloves, minced
  • 2 tbsp. Paprika
  • 1 tbsp. Salt
  • 1 tbsp. Pepper
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Ginger
  • ½ C Olive Oil
  • 3 Lemon, Juiced
  • Place all of the ingredients into a blender and pulse until chunky.

  • ¼ C Sharmoula
  • 1 lb. Large Shrimp, pealed and deveined
  • Place a large skillet over medium heat. Dry the shrimp well with paper towels then toss the shrimp and sharmoula. Add the shrimp the pan and sauté until cooked through about 3-5 minutes. Garnish with lemons and serve immediately.

    Chef Egg's February 2018 Events and Newsletter

    Chef Egg's February 2018 Newsletter & Events

    Hi Friends of Chef Egg,

    We are off to a great start, with several TV appearances already in the books at WJZ, WMAR's new show Midday Maryland and the WBFF Fox 45 daytime show Baltimore Lifestyle. Check out the clips and see how Chef Egg = King of all "Local/Semi Regional" Media! 

    We are proud to announce a new partnership with Visit Baltimore and the Sharp Dressed Man non profit. Chef Egg Live will be working with many local venues, hotels and organizations to spread Chef Egg Live events to convention/conference groups nationwide. The Chef will also be providing fresh lunches for the weekly suit fitting at Sharp Dressed Man. These guys are providing people in need with free suits, haircuts and mentoring services. They want to empower men to improve their lives and it all starts with a fresh cut and new threads.

    The Chef Egg Live: Cooking with S.T.E.A.M. Power has been working with several Baltimore City schools. The mission is to  make the connection between the cooking process and S.T.E.M./S.T.E.A.M. learning. The kids and teachers are loving the programs and we are stoked to provide new educational opportunities.  

    We also have a few ticket to our Galentines' Day Class event at Blue Moon Cafe Too in Federal Hill. This is a ladies only class and we will prepare and feast for long lasting friendship!

    You can check out the blog, join me @ChefEgg on Facebook and Instagram and come out to my next Chef Egg Live event.

    Now Let's Get Cracking'! Chef Egg

    Featured Events

    Chef Egg Live: Galentines' Day Hands On Cooking class

    Wednesday Feb 13, 2018 6:30p, Blue Moon Cafe Too

    Menu : 

    Winter Sparkling Wine Cocktail

    Scalded Oysters w/ Champagne, Cream, Shallots and Herbs

    Arugula, Pecorino, Pear and Almond Salad 

    Jumbo Shrimp w/ Butter, Garlic and Chilies

    Red Wine Chocolate Cupcakes w/ Chocolate Gnache Frosting

    Tix ($50) and info at  

    Homemade Indian Naan

    Fresh Indian naan flatbread is one of the main reasons to go out for Indian food. But if you can make it at home, you can save tons of "dough" and utilize this recipe for many styles of world cuisine. While baking is not my thing, this recipe is really easy and a huge crowd pleaser. You can cook this on the stove top, pop it on a grill or use a really hot oven. The naan comes out tender and tasty everytime!

    Now Get Cracking!

    Chef Egg

    Homemade Indian Naan

  • ½ C Warm Water
  • 1.5 tsp.Yeast
  • 1 tsp. Sugar
  • 2 C AP Flour
  • 1 tsp. Salt
  • ½ C Greek Yogurt, Full Fat Version
  • 1 tbsp. Olive Oil
  • 2 tbsp. Ghee or Butter, melted
  • 1 tsp. Kosher Salt
  • Mix the water, yeast and sugar and let rest for 10 minutes. The yeast will begin to bloom and become puffy at the top of the bowl. Place the flour, salt, yogurt and oil into a mixing bowl, pour in the yeast mixture then mix to form a ball of dough. Kneed the dough for 5 minutes on a floured surface until it is smooth. Cut the dough into 8 pieces, place on a lightly oiled baking sheet, cover in plastic and let rise for an hour. Pre heat a heavy skillet over medium high heat. Lightly flour your work surface and roll the pieces of dough out very thin. Place the dough on the skillet, cook for 30 seconds, turn and repeat. The dough will start to bubble immediately. Baste the finished naan with ghee/butter and sprinkle with kosher salt.

    Tandoori Chicken

    Tandoori chicken is a fantastic meal filled with rich flavors and aromas and definitely something you only eat when you go to an Indian Restaurant. All of the spices and flavors can be intimidating to a new cook but with an adventurous spirit you can make something that will quickly turn into your favorite recipe. Before you start, check your spices and make sure they are fresh. If they have been in the cabinet since you moved in, toss it. Next, when you by new spices, try hitting up the local Asian/International market. The spices are less expensive and are readily available for this recipe. You can also get basmati rice and all types of cool chutneys and sauces to serve with the chicken.

    This recipe calls for boneless, skinless chicken thighs because they are cheap, cook quickly and don't dry out. You can pop these on the grill, bake or broil with great results. You can also use whole chicken pieces cut into small portions. Remember, if you want to make your tandoori chicken bright red like they do in the restaurant, plop a few drops of food coloring into the marinade. That's what they do!

    Now Get Cracking!

    Chef Egg

    Tandoori Grilled Chicken

  • ½ C Greek Yogurt
  • 1-2 tbsp. Red Chili Paste
  • 2 tsp. Salt
  • 2 tsp. Fresh Ginger, minced
  • 2 tsp. Fresh Garlic, minced
  • 2 tsp. Garam Masala
  • 2 tsp. Paprika, ground
  • 2 tsp. Curry Powder
  • 1 tsp. Fenugreek, ground
  • 1 tsp. Coriander, ground
  • 1 tsp. Cumin, ground
  • 1 tsp. Sugar
  • 2 lbs. Chicken Thighs, boneless, skinless<,li>
  • 2 Lemons
  • ½ C Fresh Cilantro, chopped
  • Combine the yogurt, seasonings and the juice of one lemon in a bowl then marinate the chicken for 4-24 hours. Place the chicken on a medium hot grill or 450 F oven and cook until the internal temperature reaches 165 F, about 7-10 minutes on each side. Garnish with fresh lemon and chopped cilantro.

    Chef Egg's August 2017 Newsletter & Events

    Chef Egg's August 2017 Newsletter & Events

    Hi Chef Egg Fans and Friends,

    The summer has been rocking with lots of great events for a wide range of audiences. I have been very lucky to be able to teach the young people of Baltimore at Artscape 2017 and do some cool hands on STEaM cooking events at the Maryland Science Center. I have been working with the participants of of the Wounded Warrior Project in DC, VA and MD. I was also able to share my food and talents with some great organizations like the National Summer Learning Association and Maryland Food Bank in Baltimore.

    The busy schedule has been great for business and has truly energized my mission as a culinary educator and entertainer. Check out my latest live TV appearance from WBAL and WJZ TV. We made some killer summer recipes that anyone can make and all will enjoy. You can also check out the blog, join me on Facebook and Instagram and come out to my next Chef Egg Live event.

    Now Let's Get Cracking!

    Chef Egg

    Featured Events

    Chef Egg Live: Farmers Market Family Cook Off

    Baltimore Farmers Market and Bazaar - Saratoga/Holiday Street Entrance

    Sunday August 6, 2017 9:30a

    Tix ($10) and info HERE!

    Chef Egg Live: Hands On Thai

    Blue Moon Cafe Too - Light Street

    Wednesday August 23, 2017 6:30p

    Tix ($40) and info HERE!


    Summer Fruit Sangria (Demo), Gambas al Agillo (Jumbo Garlic and Chili Shrimp), Green Garden Gazpacho, Papas Bravas w/ Homemade Aioli (Fried Potatoes), Roasted Plums w/ Goat Cheese and Serrano Jamon

    Kale and Apple Slaw w/ Creamy Apple Cider Dressing

    BBQ season is near and nothing goes better with grilled meats that a cool and tangy slaw. Check this recipe for a simple and healthy kale/apple slaw. The motivation came as I was cleaning out my fridge one day and needed to create a cool side to go with some BBQ chicken. I saw the kale starting to wilt in the back of the fridge and knew this would be a great base for a crunchy slaw. I used my cheap plastic mandolin to cut apple and carrots into thin matchsticks and then sliced up some onion for kicks. The onion I sliced was very strong, so I rinsed it in cold water to remove the overpowering flavor and aroma. I also had a bit of red bell pepper in the produce bin, so I sliced it thin and threw it in.

    The dressing is fairly standard using mayo and sour cream as a base and then adding sour and sweet flavors with apple cider vinegar and brown sugar. The flavor was a little dull so I seasoned the dressing with half of a lemon and a nice pinch of salt and pepper. I had some random sesame seeds in the cabinet, so on they went for a garnish. The slaw barely made it around the table as everyone piled heaping spoonfuls over grilled chicken and pork loin.

    Now Get Cracking! Chef Egg

    Kale and Apple Slaw w/ Creamy Apple Cider Dressing

  • 4 C Kale, sliced very thin
  • 1 Apple, matchsticks
  • 1/3 C Carrot, matchsticks
  • 1/3 C Red Bell Pepper, sliced very thin
  • 1/4 C Onion, sliced thin and rinsed in cold water
  • 3 tbsp. Mayo
  • 3 tbsp. Sour Cream
  • 3 tsp. Brown Sugar
  • 1 tbsp. Apple Cider Vinegar
  • 1/2 Lemon, juiced
  • 1/8 tsp. Salt and Pepper
  • Sesame seeds, Sliced Almonds, Chopped Walnuts, Sunflower Seeds, Pumpkin Seeds, for garnish
  • Place the first 5 ingredients into a bowl. Place the remaining dressing ingredient into another bowl, mix to combine and adjust seasoning to taste. Pour the dressing over the veggies and toss to combine. Place in a sealed container in the fridge until service.

    Homemade Ricotta Cheese

    Cheese is awesome! For most, it may be a huge leap to think that you can actually make fresh cheese in your own home, but it is surprisingly simple. Ricotta is a fresh cheese and is made by heating milk and stirring in an acid (vinegar or lemon juice) to create curds. The curds are strained from the whey and there you have it, fresh ricotta cheese. This recipe for homemade ricotta cheese is so easy, tastes amazing and can be used for a variety of pasta dishes, salads and appetizers.

    Now Get Crackin'!

    Chef Egg

    How to Make Homemade Ricotta Cheese

  • 1 Gal. Whole Milk
  • 2 tsp. Salt
  • 1/4 White Vinegar or Lemon Juice
  • You will need...

  • Large Pot
  • Cheese Cloth
  • Colander/Strainer
  • Large Bowl
  • 1. Place the milk in a large pot and heat until little bubbles form on the edge of the pot. The temp. should be about 180-190 F.

    2. While the milk heats up, line the colander with a double layer of cheese cloth. Place the colander into the large bowl.

    3. Stir the vinegar into the heated milk and stir. Let sit for 10-15 minutes. You will see the milk start to seperate into curds and whey immediately.

    4. Carefully pour the milk mixture into the cheesecloth and let the whey drain into the bowl. Let this drain for 5 minutes and then pour off the first round of whey. After 20 minutes, you can start to pull the corners of the cheesecloth and squeeze more liquid out of the mix.

    5. Place the cheese into a bowl and stir. At this point you can taste the cheese and season further with salt if you want.

    You can repeat the process to the remaining whey to make a low fat cheese.

    Homemade Flour Tortillas

    It is no secret that I LOVE TACOS! One day I was making a fresh batch when I looked in my cabinet to find no tortillas, hard or soft. This life problem gave forth to one of the greatest cooking discoveries of my career. The question was, how can I make homemade flour tortillas just like they do at the taco shops? With a little research and "real world experience", I have come up with a very easy recipe and method for making soft flour tortillas. This can be used for tacos, quesadillas, chimichangas, wraps, tortilla chips and more. Once you start making fresh tortillas, you will never go back!

    Now Let's Get Cooking!

    Chef Egg

    Homemade Flour Tortillas

  • 2 C Flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 1 tbsp. Shortening or Butter
  • 3/4 C Warm Water
  • Place the flour, salt and baking powder into a bowl and mix well with a fork. Add the shortening and then press it into the the flour with the fork tines until it is combined. Add the warm water and mix well until a ball of dough forms. Kneed the dough for 3 minutes with your hand then cover with plastic for 15 minutes. Cut the ball of dough into 8 pieces and let rest for another 5 minutes.

    Place a ball of dough onto a floured surface and then flour a rolling pin. Lightly press down the rolling pin onto the center of the dough, turn a half turn and repeat. Flip the dough over, place the pin on the middle of the dough and roll outward, up and down. Lightly re-flour the surface, dough and pin. Turn and repeat this process until the tortilla is very flat.

    Place a skillet (non stick, cast iron or steel) over medium high heat. Place the flattened dough into the pan and cook for one minute. The tortilla will puff up a bit, you can just press it down with your hand. Turn the tortilla and cook on the other side for about 20 seconds. Place the warm tortilla on a plate and cover with a moist towel while cooking the rest. Keep the tortillas wrapped in plastic until serving.

    Pasta Cacio e Peppe

    Pasta Cacio y Peppe is a classic Italian pasta dish from Rome. Pasta is cooked to "Al Dente" or "To the Tooth" and is then cooked in a light sauce made from starchy pasta water, butter, cheese and fresh pepper. This simple recipe is basically pasta tossed in cheese and pepper and can be made for a simple and inexpensive lunch or dinner. This is also a great recipe to bust out if you want to impress friend while on a budget.

    Pasta Cacio e Peppe aka Pasta w. Cheese and Pepper

  • 8 oz. Spaghetti
  • 1 tbsp. Salt
  • 3/4 C Pasta Water
  • 3 tbsp. Butter
  • 1/2 C Parmesan Cheese, grated
  • 1/4-1/2 tsp. Fresh Pepper
  • 1 pinch Salt
  • 1. Bring 3 - 4 quarts of water to a rapid boil. Place the salt in the water, stir in the pasta and cook for 8 minutes. This will cook the pasta until it is "Al Dente" and will be slightly undercooked.

    2. Remove 3/4 of a cup of the pasta water and then carefully drain the pasta well. The pasta water will be used to help make the sauce.

    3. Place the pasta water and butter into the pot and stir together well over low heat. Add the hot pasta, cheese, pepper and salt to the pot and toss very well. The starchy pasta water, butter and cheese will melt together and form a cheesy and peppery sauce that will lightly coat every strand of pasta. The slightly undercooked pasta will finish cooking in the sauce while it soaks in more flavor.

    Serve this immediately with fresh pepper and more cheese on top.

    Herb Roasted Potatoes

    Roasted potatoes are one of my favorite sides and they go great with breakfast, lunch or dinner. This recipe is very basic, so you can use any kind of potato you have on hand (white, Idaho, yukon gold, red skin, sweet potato and yams). Feel free to switch up flavors to match your tastes, budget or whatever you have in the kitchen. I like roasted potatoes with roasted, grilled or baked meats like chicken, steak, fish and pork chops. You can also serve these on the side of some eggs and bacon or create a chilled roasted potato salad with the leftovers.

    Now Let's Get Cooking!

    Chef Egg

    Herb Roasted Potatoes

  • 5 C Potatoes, diced
  • 2 tsp. Salt
  • 2 tsp. Butter
  • 2 tsp. Olive Oil
  • 2 tsp. Dried Herbs - Italian Herbs or French Herbs aka Herbs D' Province
  • 1/3 C Fresh Parsley
  • 1/2 tsp. Salt and Pepper
  • 1. Pre heat your oven to 450 F. Place the potatoes and salt into a medium pot then cover with water by one inch. The high heat is going to crisp up the potatoes quickly without drying them out too much and the salt in the water will help to season the potatoes on the inside.

    2. Place the pot over medium/high heat and bring to a boil. Once it boils, cook for 7 minutes and then drain very well. Starting out with cold water and then bringing to a boil will help the diced potatoes cook evenly. Boiling before baking will help to make the potatoes fluffy when you eat them. Draining the potatoes well will keep then from getting mushy and help them to brown evenly.

    3. Place the potatoes and the rest of the ingredients into a bowl and toss to coat well.

    4. Place the potatoes on a parchment paper lined baking sheet and bake for 25 minutes. Turn the potatoes and continue to cook for 20 minute or until crispy and golden brown. The parchment paper is used to create non stick surface on your baking sheet, it is also biodegradable. It is a little more expense that aluminum foil, but is a great tool to use for everyday cooking.

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