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Chef Kurt

Chef Kurt

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Chef Kurt: Pan-Seared Walleye Friday Fish Fry

M.S.U. Corporate Chef Kurt Kwiatkowski gives you another gourmet recipe.

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Category: Chef Kurt
Photo from the Chef Kurt Pantry
Photo from the Chef Kurt Pantry
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Chef Kurt: Buttermilk Cod

Get a great recipe for Buttermilk Cod from MSU Corporate Chef Kurt Kwiatkowski.

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Category: Chef Kurt
Photo, Kurt Kwiatkowski
Photo, Kurt Kwiatkowski
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Chef Kurt is Cooking Up Corned Beef and Cabagge!

Just in time for St. Patrick's Day, Chef Kurt has your Corned Beef and Cabbage recipe!

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Category: Articles, Chef Kurt
Photo courtesy of MSU Corporate Chef Kurt Kwiatkowski
Photo courtesy of MSU Corporate Chef Kurt Kwiatkowski
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Chef Kurt’s Seafood Stew

Seafood stew from Chef Kurt, just in time for the first Friday of Lent.

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Category: Articles, Chef Kurt
Jambalaya
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Chef Kurt: Jambalaya!

Chef Kurt getting you ready for Mardi Gras.

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Category: Articles, Chef Kurt
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Getty Images
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Chef Kurt’s Tiramisu

Want to impress your sweetie this Valentine's Day? Serve them up Chef Kurt's Tiramisu.

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Category: Chef Kurt
Chef Kurt's Dijon Panko Crusted Cod
Photo - Kurt Kwiatkowski
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Chef Kurt’s Cod Pieces

Chef Kurt is cooking up some cod this week -- and instead of deep frying, he's going to put it in the oven and give it a little crunch -- no soggy fish from the Chef!

Chef Kurt’s “Dijon Panko Crusted Cod”

1½ c. panko bread cru

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Category: Articles, Chef Kurt
Chicken Quesadilla Cakes
Photo-Kurt Kwiatkowski
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Chef Kurt’s Party Dish

MSU Corporate Chef Kurt Kwiatkowski whipped up this dish for us to take to our Big Game parties:

Chef Kurt’s Chicken Quesadilla Cakes

1 rotisserie chicken

1 jalapeno seeded and diced (if you want it hotter, leave the seeds in)

¼ c. diced shallots

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Category: Articles, Chef Kurt
Chef Kurt's Basque Chicken Stew
Photo-Kurt Kwiatkowski
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Chef Kurt’s Stew You Can ‘Chew w Your Tongue’

Chef Kurt's delicious Basque Chicken Stew looks pretty easy to make -- you give it a try and let us know how it went for you!

 

Chef Kurt’s 

Chicken Stew “You Can Chew with Your Tongue”

3 Tablespoons olive oil

2½-3 pounds of chicken thighs (bone-in, skin on)

2 teaspoons kosher salt

1 teaspoon pepper

1 teaspoon Old Bay seasoning

1½ cups onion, large diced

2 red peppers, seeded and large diced

1 jalapeno, seeded and small diced (if you want more heat, leave the seeds in)

2 cloves of garlic, minced

1 cup white wine

1 can of diced tomatoes

3 cups chicken or vegetable broth

1½ cups cooked wild rice or barley

1 Tablespoon paprika

1 teaspoon apple cider vinegar

3 Tablespoons fresh cut parsley

 

Heat oil in a soup pot over medium high heat, while that is heating up season chicken thighs with salt, pepper and old bay seasoning. Sear chicken on each side for about 5 minu

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Category: Articles, Chef Kurt
Chef Kurt's Braised Beef
Photo Courtesy of Kurt Kwiatkwoski
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Chef Kurt’s Crock Pot Beef – YUM!

Chef Kurt shared this one with us this week --sounds delicious!

Chef Kurt’s Slow Cooked Balsamic Beef

4 pounds beef chuck roast

Salt and pepper for seasoning

2 Tablespoons olive oil

1 medium onion sliced

2 carrots peeled and rough cut

1 package of baby bella mushrooms quartered

1½ cups large cut pieces of rutabaga

8 oz. Tomato Sauce

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Category: Articles, Chef Kurt

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