Grill with the Chef!

Hello friends and family! Thanks for stopping by the Chef’s Corner!

I know it’s been a few weeks since my last blog, but I’ve been busy getting my kitchen and staff ready for the GRAND OPENING of Jimmy V’s Osteria + Bar! We hope to release the opening date to the public any day now! So keeping checking chefsct.blogspot.com and www.jimmyvsraleigh.com

Since my wife and I relocated to North Carolina this past spring, it made me realize that summer is my favorite time of year, mainly because I love using my grill!   When I’m not cooking at the hotel or restaurant, you’ll find me at home….tongs in hand……grilling.  Honestly, I have cooked thousands of burgers on the grill in commercial kitchens, but there is something special about grilling at home with family and friends. As a city dweller most of my adult life, living in apartments and condos, I didn't really get the chance to grill "at home" in the comfort of my own backyard.  

I like to mix it up a home, grilling steaks, chicken, kielbasa, but I'd have to say, there's nothing like a good burger hot off the grill. My 10 year old son, Ethan, loves getting his hands dirty. He likes to make the burger patties, marinate chicken, and helping me prepare our favorite smoky ribs (my future chef!).  He and I take charge of the grilling while my wife, Dianne, prepares the sides. She’s quite the cook herself.....I tell her it’s because she has a good teacher (wink wink). 

I thought I would share a recipe with all of you for burgers that I absolutely love.  It is simple, quick to prepare, and tastes great.

Here’s what you’ll need to make my legendary Blue Pepper Burger
 

Blue Pepper Burger

Yields 6-8oz Burgers

3lbs.  100% Ground Chuck (80/20)

2 Red Bell Peppers

1 Cup Blue Cheese crumbles or maytag (my favorite)

3 Cloves of Garlic finely chopped

1/2 Small onion minced

2 Tbs.   Worcestershire Sauce

1 Tsp. Crushed Red Pepper

1 Tsp. Dried Oregano

 
Toppings for burgers:

8 Tomato Slices

Red Onion thinly slice
Boston Bibb Lettuce

8 Burgers Rolls (I like Brioche)

Preheat your grill to 400 degrees. Lightly oil the peppers then put them on the grill (whole) and let the skin burn.  Once all the sides are black, remove them from the grill, place them in a bowl of ice water to shock them and prevent them from cooking any further.  Once cooled, peel off the burnt skin and remove the seeds.  Dice the peppers and mix with beef, cheese, garlic, onion, Worcestershire, crushed red pepper, and oregano.  Let the mixture rest for 10 minutes, form into patties, and refrigerate for a minimum of 1 hour.  I generally prep these burgers a day in advance to let the ingredients really set and blend together.

 

When ready, grill the burgers to your desired temperature top with lettuce, tomato, red onion, and enjoy!

Thanks for stopping by!

(First night in our new house grilling on the back porch!!)

 

Spaghetti & Meatballs

Happy Friday Everyone! Thanks for visiting the Chefs Corner!

I thought for my first official blog post I would write a little bit about my background and share a recipe to one of my favorite dishes growing up as a kid...... Spaghetti & Meatballs! 

I grew up in the small town of Massena in Northern New York, just south of the Canadian boarder. My parents owned a local Mom and Pop grocery store. My mom also had a small cake baking business on the side, so I was introduced into the culinary world at a very young age. My mother has truly been my inspiration for becoming a chef. I learned a lot of what I know today from her.

My Mom, Jackie Chatterton

Looking back to my early years, I can remember going to my grandparent's house on my father's side every Sunday, and seeing my grandmother's fresh, homemade pasta drying on racks in their basement. Her house always smelled like pasta dough and tomato sauce. To this day, I still become overwhelmed with a sense of nostalgia whenever I smell freshly made pasta! She would prepare a different Italian dish every Sunday, but my favorite of all of her amazing, authentic Italian recipes, was her Spaghetti & Meatballs!

It is still one of my favorite meals, right up there with NY style pizza and a good bone in ribeye! If I had to choose my last meal on earth, it would be Grandma Chatterton's Spaghetti & Meatballs. I know what you're thinking.... "Really.... Spaghetti & Meatballs???"  As a chef I am always experimenting with different recipes, playing with lots of ingredients, different cuts of meat, fish, vegetables, etc… but Spaghetti & Meatballs will forever hold a special place in my heart!

So, without further ado, here's a little sneak peak into how I prepare Spaghetti & Meatballs at home for my family!

Chef Scott's Recipe:

Sauce 

• 2 cans Italian Peeled Tomatoes (San Marzano)
• 1 Tablespoon EVOO
• 1 Small Onion (small diced)
• 8 Cloves Garlic (minced)
• 2 Tablespoons of Oregano
• 1 Tablespoon of Basil
• ¼ cup White Wine
• Pinch of Sugar
• Salt and Pepper to taste

Saute onion and garlic in olive oil until onions are translucent but not brown, stir in wine and let reduce until it is reduced by half.  Puree tomatoes then add to pan with oregano and basil.  Simmer for about 30 minutes then add sugar, salt, and pepper.

Meatballs

• 2 Pounds Ground Chuck (80/20)
• 3 Cloves Garlic (minced)
• 1 Tablespoon Oregano
• 1 Tablespoon Parsley
• 2 Tablespoon Kosher Salt
• 1 Tablespoon Pepper
• ¼ Milk
• ½ Breadcrumbs (Panko)
• 2 Large Eggs

Combine all ingredients in a bowl, mix thoroughly and form into balls.  Gently drop in sauce and cook for about 20 minutes (depending on size). I prefer to do this one day in advance so the meatballs can cool in the sauce absorb flavor from the sauce.

I use 2 lb of spaghetti noodles (DeCecco is my favorite brand) which yields roughly 6 portions. (My recipe for homemade pasta is a Chatterton Family secret, sorry I can't let that one out of the vault!)

Cheers! Now let's eat, drink, and.... eat some more! 

Welcome To The Chefs Corner!

My name is Chef Scott. I’m the Executive Chef at the new Jimmy V’s Osteria + Bar in downtown Raleigh!

I’m very excited to share my story with you! I’ll be posting my favorite recipes, live cooking videos, and featuring fresh from the farm ingredients from local purveyors and much more!

We are gearing up for the opening of Jimmy V’s Osteria + Bar in the next few weeks. I am very honored to be a part of such a great group of people. Our restaurant was created honoring Jimmy Valvano and his legacy and commitment to cancer research, and a portion of our revenues will be donated to The V Foundation for Cancer Research.

I will be posting a new blog every week, and I will keep you all up to date on the happenings here at Jimmy V’s!

We look forward to seeing you soon!

Chef Scott