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Cooking with Chef Hermann
Check back often for new recipes...new cooking videos are posted often. Any requests for recipes from Chef Hermann's Cooking show? Write hermann@netonecom.net
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~~Sweet Sesame Mahi-Mahi Recipe airing March 19/20

1/4c fresh cilantro, chopped
|4 8oz mahi mahi fillets
2 tsp sesame oil
4 tbsp white sesame seeds
1 tbsp vegetable oil
1 12oz can chunk pineapple
½ red onion
dash of lime juice
1tsp chopped cilantro

Combine pineapple, red onion, lime juice, and cilantro in a serving bowl. Set aside. Rub each fillet with sesame oil and sprinkle with sesame seeds. Gently press them in with your fingers. In a large nonstick skillet, heat the vegetable oil over medium heat. Add the fillets, seeded side down. Cook for 4 minutes. Carefully flip the fillets and cook another 3-5 minutes, or until just opaque. Serve with pineapple salsa.

~~Mussels with White Wine Airing March 12/13

Lemon Aioli
1 large egg yolk
1 garlic clove, finely grated
1 tsp. fresh lemon juice
¼ cup vegetable oil
¼ cup extra virgin olive oil
kosher salt

2 Tbsp. olive oil
1 medium yellow onion, chopped
kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 Tbsp tomato paste
½ cup white wine
4 lbs mussels. Debearded, scrubbed
2 tsp fresh thyme
Sliced country-style bread, toasted (for serving)

Aioli; whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil in a slow steady stream, whisk until aioli is emulsified. Season with salt and more lemon juice if desired. Cover, chill. Aioli can be made 1 day ahead.
     Mussels:  Heat oil in a large pot over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
     Add mussels and ½ cupwater to pot, cover, and reduce to medium heat . Cook, stirring occasionally, until mussels open. (discard any that do not open) about 10-12 minutes.
    Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

~~Pan Roasted Chicken with Harissa Chickpeas Airing March 5/6

1 Tbsp. Olive oil
8 skin on bone in chicken thighs (about 3lbs)
kosher salt and freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. tomato paste
2 15-oz cans chickpeas, rinsed
¼ cup harissa paste
½ cup low sodium chicken broth
¼ cup chopped fresh flat leaf parsley
lemon wedges for serving

Preheat oven to 425 degrees. Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from the pan. Add onion and garlic; cook, stirring often, until  softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth, bring to a boil.
    Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.


3 large egg whites
½ tsp cornstarch
1/8 tsp. cream of tartar
½ cup plus 1/3 cup sugar
1 tsp fennel seeds, lightly crushed
12 oz. fresh strawberries, hulled, halved or quartered if large (about 3 cups)
6 oz fresh raspberries (about 2 cups)
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
¾ cup chilled heavy cream
¾ cup mascarpone
2 Tbsp. fresh tarragon leaves

     Preheat oven to 200 degrees. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in ½ cup sugar, 1 tablespoon at a time, until stiff peaks form. Beat in fennel seeds.
     Spread out meringue on a parchment lines baking sheet into an 8 inch round, about ¾” thick in the center and ½” thick at the edges, creating a well for the filling.
     Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.
     About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.
     Meanwhile using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
     Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
DO AHEAD: Meringue can be made 1 day ahead. Store airtight in a cool dry place.

~~Scallops with herbed brown butter

1 Tbsp olive oil
1 lb sea scallops, side mussel removed
kosher salt and ground pepper
2 Tbsp. (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon, thyme or sage
2 tsp. fresh lemon juice

Heat oil in a large skillet over medium heat, Season scallops with salt and pepper and cook until deep golden brown on 1 side. about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty. About 3 minutes. Add lemon juice. Serve scallops with brown butter pan sauce.

Spiced Cranberry Bread Puddings

1 cup sugar, divided

� cup organic frozen cranberry juice cocktail concentrate, thawed

� cup orange juice

2 tsp finely grated orange peel

3 cups cranberries (about 12 oz) thawed if frozen

Non stick vegetable oil spray

12 slices white sandwich bread

� cup apricot preserves

Ground cinnamon

Freshly grated nutmeg

4 large eggs

1 tbs Grand Mariner or other orange liqueur

1 tsp vanilla extract

� tsp coarse kosher salt

2 cups heavy whipping cream

Bring � cup sugar, cranberry juice concentrate, orange juice and grated orange peel to boil in a heavy large saucepan, stirring until sugar dissolves.  Mix in cranberries, return to simmer.  Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break).  Pour cranberry mixture into strainer set over bowl and drain.  Return syrup to same pan.  Boil until very thick and reduced to generous � cup, about 7 minutes.  Fold berries into syrup.  Cool to room temperature.

Spray six 1-to 1 � cup ramekins with non stick spray.  Line bottom of each with round of parchment paper.  Cut round from each bread slice to fit bottom of ramekin.  Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.

Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin.  Top with one bread round, preserve side down.  Repeat 1 time with berries and bread rounds.  Reserve berry syrup.  Whisk eggs, liqueur, vanilla, salt and remaining � cup sugar in medium bowl until well blended.  Add cream and stir until sugar dissolves.  Pour custard, � cup at a time, over bread in each ramekin (generous � cup each).  Let stand at least 15 minutes and up to one hour, occasionally pressing bread to submerge.

Preheat oven to 350 degrees.  Place puddings in 13x9x2-inch metal baking pan.  Add enough lukewarm water to pan to come halfway up sides of ramekins.  Bake until puffed and firm to touch, about 45 minutes.  Remove from water.  Let cool 10 minutes.  Using small sharp knife, cut around each.  Turn out onto plate; peel off paper.  Spoon some reserved syrup over.  Serve warm.


Tarragon Crab Salad

1 large egg yolk

1 tbs white wine vinegar

1 tbs water

3 tbs mild olive oil

1 lb jumbo lump crab meat, picked over

2 tsp chopped tarragon

3 tbs chopped chives

2 large tomatoes (1 � to 2 lbs total), sliced thick

3 cups baby romaine leaves

Blend yolk, vinegar, water, � teaspoon salt, and � teaspoon pepper in a blender.  With motor running, add oil in a slow stream.

Toss crabmeat with dressing, tarragon, and chives.  Season tomatoes with salt and served topped with romaine and crab.  Serve with a toasted baguette.


Shrimp in Ginger Butter Sauce

6 oz large shrimp in shell, peeled

2 tbs unsalted butter

1 � tsp grated peeled ginger

2 tbs medium-dry sherry

2 tbs coarsely chopped cilantro

Pat shrimp dry and season with salt. 

eat butter in a heavy medium skillet over medium-high heat until foam subsides, then saut� ginger 30 seconds.  Add shrimp and saut� 2 minutes.  Add sherry and saut� until shrimp are just cooked through, 1-2 minutes.  Stir in cilantro and season with season with salt and pepper.  Serve with a baguette.


Chicken Scalloppine with Hazelnut-Cream Sauce

2 skinless, boneless chicken breast halves

1 tbs butter

1 tbs canola oil

1 large shallot, minces (about � cup)

� cup Madeira

1/3 cup heavy whipping cream

� cup hazelnuts, toasted, husked chopped (about 1 � oz)

Remove tenderloins from chicken breast halves.  Slice each chicken breast half on diagonal into 4 cutlets.  Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.  Using mallet, pound each piece to about � inch thickness.  Sprinkle pounded chicken with salt and pepper on both sides.

Melt butter with oil in heavy large skillet over medium-high heat.  Working in batches, add chicken to skillet and saut� until lightly browned and cooked through, about 1 � minutes per side.  Transfer chicken to plate; cover to keep warm.  Add shallot to same skillet and saut� until tender, about 3 minutes.  Pour in Madeira and bring to boil, stirring to scrape up any browned bits.  Add cream; boil until sauce thickens slightly, about 2 minutes.  Stir in hazelnuts.  Season sauce with salt and pepper.  Pour sauce over chicken and serve.


Potatoes, Greens and Goat Cheese Quesadillas

1 1/3 cups �-inch cubes peeled Yukon Gold potatoes ( about 2 medium)

2 tsp chili powder

1 1/3 cup coarsely grated hot pepper Monterey Jack cheese (5-6 oz.)

1 1/3 cups jarred salsa verde (tomatillo salsa)

4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided

4 8-inch diameter flour tortillas

3 oz chilled fresh goat cheese, coarsely crumbled

Olive oil

Place baking sheet in oven and preheat to 275 degrees.  Steam potatoes until tender, about 8 minutes.  Place in large bowl; sprinkle with salt, pepper and chili powder.  Toss to coat.  Cool potatoes 15 minutes.  Mix in Jack cheese.

Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.

Arrange tortillas on work surface.  Divide remaining greens between bottom half of each.  Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each.  Fold plain tortilla halves over filling, pressing to compact.  Brush with oil.

Heat large non stick skillet over medium heat.  Place 2 quesadillas, oiled side down, in skillet.  Brush tops with oil.  Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm.  Repeat with remaining 2 quesadillas.

Cut each quesadilla into 3 or 4 wedges.  Serve with remaining salsa.

Watch "Cooking with Chef Hermann" every Sunday on Local Edition!

Chef Hermann's - 214 N. Mitchell Street - Cadillac, Michigan 49601
Phone: 231-775-9563 - Fax: 231-775-2090 - Email: hermann@netonecom.net

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