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Chef Kurt

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
Soup
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Cooking at Home

The weather of late has been perfect for soup -- got this recipe from Chef Kurt and made it for dinner tonight.  He'll be checking in with us on Friday with his latest concoction, which we'll be sure to share!

Roasted Squash Soup

1 butternut squash

1 teaspoon plus 2 Tablespoons olive oil

½ cup diced onion

½ cup diced carrots

½ cup diced celery

5 cups vegetable broth (add more if needed to thin soup out)

1½ Tablespoons cumin, ground

2 teaspoons chili powder

1 teaspoons curry powder

1/4 teaspoon cayenne pepper(*more or less depending upon spice level)

¼ teaspoon cinnamon

2 teaspoons apple cider vinegar

2 Tablespoons organic butter

**garnish can be chiffonade of baby spinach leaves and diced red peppers, maybe cilantro

Preheat your oven to 400 degrees.

Cut squash i

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Category: Articles, Chef Kurt
Chocolate Chip Cookies
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Chef Kurt Makes Bacon-Fat Cookies

Every week MSU Corporate Chef Kurt Kwiatkowski shares one of his recipes with us - this week, the treat is Chocolate Chip cookies made with BACON FAT!!  YUM!

 

 

 

 

 

Chef Kurt’s ‘Surprise’ Chocolate Chip Cookies

1 cup butter at room temperature

1 Tablespoon bacon fat

1 cup brown sugar

½ cup sugar

2 Tablespoons corn syrup

2 eggs

1 teaspoon vanilla extract (not the imitation kind)

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2½ cups flour

2 cups dark chocolate chips

 

In a stand mixer beat the butter, bacon fat, brown sugar, sugar and corn syrup until creamy.

Continue to beat while adding the eggs, on

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Category: Articles, Chef Kurt
Chef Kurt's Oven Roasted Potatoes
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Chef Kurt’s Cooking Up Roasted ‘Taters!

Joey invited MSU Corporate Chef Kurt Kwiatkowski to share tailgating recipes with us - and now Chef Kurt is cooking with us all year 'round! We post his recipes every week here and on FB.

Chef Kurt’s Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes
1 Tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon dried tarragon
¼ teaspoon dried mustard
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Preheat your oven to 400 degrees
Wash all potatoes
Cut them in half long ways and toss with all other ingredients until evenly coated
Spread evenly onto sprayed sheet tray
Roast for 10 minutes, pull the pan out and shake the potatoes, return to the oven for an additional 10 minutes until nicely golden brown
Remove from oven, taste and adjust seasoning with salt and pepper as needed

Category: Articles, Chef Kurt
Chef Kurt's Sourdough Stuffing Recipe
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Chef Kurt’s Sourdough Stuffing

 

 

 

 

MSU Corporate Chef Kurt Kwiatkowski's stuffing recipe is below -- click here to see a recent Lansing State Journal article that has several of Chef Kurt's Thanksgiving recipes.

Chef Kurt’s Sourdough Stuffing 

¼ cup extra-virgin olive oil

1/2 bunch fresh sage

1/2 bunch fresh thyme
5 cups sourdough bread

Category: Articles, Chef Kurt

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