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WHAT'S IN THE POT?

Most of you know me as a musician and golfer, what most of you probably didn't know is that when I'm not on the road singing songs and hitting balls, I'm in the kitchen cooking with my wife and kids.

I love to cook! Whether it's for friends, family or as a celebrity “chef” for a charity event (I've done those too!) there is simply nothing better.

A while back I decided to start sharing my passion for the kitchen with all of you, we call it "What's in the Pot?” When I'm home, I’ll post a video on Facebook showing what we're cookin’ up for the night - It’s been a great way to stay in touch with old friends and fans and make some new ones while off the road. So turn on the jazz, sharpen the knives and let’s get to cookin’! 

Steve Azar

Watch me in the kitchen

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Azar proudly serves as brand ambassador for the Mississippi based Sherin Foods.

"I am so thrilled to be named the brand ambassador of Sherin Foods. Folks that know me know I appreciate cooking about as much as I love making music. I'm a big ol' fan and all about their unique and tasty sauces as well as their dried spice, OH MY…I Can’t get enough! Founder’s Zane & Kathy Jo have the secret secret winning recipe, and I’m all in." 
Steve Azar, Music & Culture Ambassador of Mississippi

Steve Azar's  Chicken Thighs With Asparagus & Cherry Tomatoes Over Barley Risotto
02:26
Steve Azar

Steve Azar's Chicken Thighs With Asparagus & Cherry Tomatoes Over Barley Risotto

Pan Roasted Chicken Thighs with Asparagus & Tomatoes   Olive Oil 6-8 Chicken thighs 1 bunch asparagus, ends trimmed 1 pint grape or cherry tomatoes 3 sprigs of thyme Shapley’s Seasoning (or any all purpose seasoning) Salt & Pepper Heat oven to 400 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken Shapley’s seasoning. Add chicken to pan skin side down (work in batches so you don’t crowd if needed) and cook until lightly browned and crisp on each side.  Remove from pan onto a plate.  Next add to the skillet, the asparagus, tomatoes and thyme and toss to coat then top with the chicken and roast in the oven about 20 -25 minutes until chicken is cooked all the way through.  Top with a sprinkle of fresh thyme.   Barley Risotto 2 stalks celery, finely diced 1 white or yellow onion, finely diced 1 clove garlic, minced 1 cup barley 3 cups chicken Stock ½  cup white wine or vermouth, ¼ cup Parmesan Cheese Salt & Pepper Fresh Thyme, chopped Heat chicken stock in a sauce pot and keep hot but not boiling.  In a sauté pan, heat oil over medium heat and slowly cook celery and onion until tender, season with salt and pepper.  Next add garlic and risotto and stir for a minute or so then add wine or vermouth and cook until absorbed about another minute.  Add a cup of hot chicken stock to barley mixture and cook until absorbed and continue adding stock until barley is al dente.  Mix in Parmesan cheese and stir.  Top with fresh thyme.  -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay
Steve Azar's Spicy Garlic Shrimp Stir Fry
01:16
Steve Azar

Steve Azar's Spicy Garlic Shrimp Stir Fry

Spicy Garlic Shrimp and Noodle Stir-Fry by Steve Azar Cook rice noodles as directed and drain and rinse. Set aside. Heat a sauté pan with 2 T canola oil. Add shrimp and sauté for 30 sec – add next 6 ingredients and sauté until shrimp cooked through. 8 oz rice noodles 1 lb raw shrimp, peeled and deveined 1 T Amino Acids or soy sauce 2 T Brown Sugar ½ tsp pink salt Juice from 1 lime ¼ tsp grated ginger 1 pinch crushed red pepper Pour shrimp mixture in strainer and drain liquid. Then toss shrimp with below 5 ingredients and let rest. 1 T Hoison sauce 2 T rice vinegar 1 T honey ½ tsp cornstarch 1 pinch crushed red pepper Meanwhile heat sauté pan with a little canola oil until crisp-tender and remove to a dish. 3 Medium carrots, julienned 1 Red Bell Pepper, julienned 2 Green onions cut on bias into 2 inch slices Add to same sauté pan the 3 below ingredients and sauté for about 1 minute or so. 1 large jalepeno sliced into discs ½ cup whole unsalted Cashews 1 clove elephant Garlic, minced Next add the vegetable mixture back in to pan and toss and then the shrimp mixture. Saute until warmed through and all combined then add in noodles and toss to coat. Top with lime juice and fresh cilantro if desired. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay http://www.steveazar.com
Steve Azar's Stuffed Grape Leaves
01:25
Steve Azar

Steve Azar's Stuffed Grape Leaves

Stuffed Grape Leaves Courtesy of Steve Azar 3 - 16 oz jars grape leaves (Orlando Brand preferred) 6 lbs. ground chuck beef (85/15) 3 cups rice 1/3 stick softened butter 6 lemons, (2 juiced plus 4 more for squeezing over rolls) salt & pepper to taste olive oil Soak the rice in water for 30 minutes and drain. Combine the meat, rice, lemon juice, butter and add salt & pepper to taste and mix well. Drain and rinse grape leaves, clip the stems and lay on flat paper towels. Take the broken or partial leaves and line the bottom of a large stockpot and drizzle with a little olive oil and a squeeze of lemon. Place about a heaping T of mixture in each leave roll into a tight roll and place in pot, continue until you have one layer of rolls side by side in same direction then squeeze juice of one lemon on first layer. Continue rolling and layering in opposite direction with a squeeze of lemon after each layer. Stop when your pot is almost full but leaving about 1.5 inches from the top. Drizzle with a little olive oil and the rest of the lemon, a little salt & pepper then add water to pot until it barely reaches the top of grape leaves. Place a dinner plate over the top of leaves and cook on medium/low heat for about 45-50 minutes or until water evaporates. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay http://www.steveazar.com