Depending on the region you live in, seafood can be plentiful and familiar, or uncommon and exorbitantly priced (with crab and lobster meat being some of the most overpriced items at your grocery store). The Get Cheffy kitchen is currently based in St. Louis, Missouri. The Midwest has a surprising range of freshwater fish optionsContinue reading “Crab Cakes”
Category Archives: Spring
Rosé Sangria
We can thank the good people of Spain and Portugal for inventing Sangria. Originally made with red wine and chopped fruits soaked in brandy or curaçao, our Get Cheffy Rosé Sangria relies on the more floral notes of rosé wine and triple sec to make an excellent warm weather cocktail. The perfect patio or poolsideContinue reading “Rosé Sangria”
Spring Vegetable Pasta with Sausage & Breadcrumbs
The first vegetables out of the gate in Spring are usually asparagus, artichokes, chives, and greens like watercress and baby spinach. We utilize a few of them in our Get Cheffy vegetable pasta. As we always say, however, Get Cheffy with it, and use as many of them as you like. A mixture of toastedContinue reading “Spring Vegetable Pasta with Sausage & Breadcrumbs”
Poached Pears
You’ve seen these on fancy food shows before and said to yourself, “I’m totally gonna make that…”, before smashing your hand back into the Doritos bag and forgetting about it. If this sounds like you, don’t be afraid of this “posh” and “fancy” sounding dessert; poached fruit is versatile and can be served country styleContinue reading “Poached Pears”
Shephard’s Pie
Tracing its roots back to Ireland, Shepard’s Pie is a humble dish of meat and vegetables, topped with mashed potatoes. When making something simple as this you can run the risk of being boring and forgettable if not properly executed, and not properly seasoned. Follow our steps below to Get Cheffy and dress up standardContinue reading “Shephard’s Pie”
Grilled Fajitas with Cilantro Crema
Tex-Mex cuisine is not classified as authentic Mexican. That doesn’t make it any less delicious. The term “fajita” has been around since the 1930’s, but the concept of grilled, and sizzling meat/vegetables wasn’t popularized until the 1990’s in Texas. Our fajitas use a humble spice mixture, and a few simple techniques on the grill toContinue reading “Grilled Fajitas with Cilantro Crema”
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