July 14, 2011

“Banana Brownies”

by chefgreer


Banana Brownies

1/2   C      Sugar

1/2   C      Soft Butter

3        Ripe Bananas (mashed)

2        Eggs

1        C      Sour Cream

2        t      Vanilla

2        C       Flour (Sifted)

1         t        Baking Soda (Sifted)

Brown Butter Icing

1/2    C      Browned Butter

2         C     Powdered Sugar

1         t      Vanila

3         T     Milk


1         Half Sheet Pan

1         T        Butter          OR          Non-stick spray

3         T       Flour

1         Small Pot

Stand mixer,  hand mixer, or whisk.


Preheat your oven to 375° F

Cream the Sugar and the butter until light and fluffy.   Add the softened bananas and whip until there are no more visible signs of chucks, this may take a few minutes. Add the eggs one at a time only adding the second egg when the first is completely mixed in. Next, mix in the sour cream and vanilla, be careful, for this is where I usually make a mess….Lastly add the sifted flour and baking soda, and only stir enough to incorporate the dry into the wet. Over stirring at this point will result in a tougher brownie.

Cover the inside of the Half Sheet Pan with your butter or non-stick spray making sure to get every corner and edge. Then flour your pan, by placing the flour inside the pan and shaking and knocking it around, usually  do this over the sink or garbage can for less clean up. Make sure to throw away any flour that doesn’t directly stick to your pan by finally holding it completely upside down and hitting it sternly two or three times.

Bake at 375° F for 20-25 minutes (If you are doubling this recipe, you will need to rotate your pans after 10-15 minutes. Top-to-bottom and back-to-front)

For the icing, simply place all ingredients in a bowl and whisk together. If you stage the mixing process (powdered sugar with milk and vanilla, mix, then add the butter) you will find yourself stirring a glob of sugar with a pool of hot butter on top of it, mind you, this isn’t fun, and takes much longer.

Pour your icing on the bars and spread to all corners whilst both are still warm  for best results.

July 5, 2011

Selling Peanut Butter Brownie Sandwiches July 8th

by chefgreer
Peanut Butter Brownie Sandwiches

Peanut Butter Brownie Sandwiches

This weekend I am making my famed peanut butter brownie sandwiches. A layer of Reese’s-type peanut butter is sandwiched between two layers of thin brownie. Quite a little treat!

4 for $4
8 for $6
16 for $10
32 for $16

If you don’t want to pick it up yourself then I can deliver it for $2 more if you live in the valley ($5 out of the valley)

Let me know by Thursday July 7th. Email me at wilgreer@gmail.com or contact me on my Hire Me page.

June 30, 2011

Chicken, Bacon, and Beer Stew (Potjiekos)

by chefgreer

Now that it is finally Summer time all of us will be participating in more outdoor activities. For me, that means more cooking outside! Grilling, hot or cold smoking, and, my personal favorite, dutch oven dinners.  The all-time traditional dutch oven dinner in my family has always been a dish called ‘Potjiekos’. Pronounced (Poi-ki-kos) directly translated, ‘pot food’ the cast iron pots were brought to South Africa by the Dutch settlers, for their ability to hold on to a lot of heat for hours and hours. Currently, the modern day dutch oven still looks extremely similar to what the original Dutch settlers brought to South Africa, and in all honesty, the dish itself hasn’t changed much either.

Chicken, Bacon, Beer Stew (Potjiekos) or “Poiki” serves 6-8

4-5 Chicken Breasts (cut into bite size pieces)

Garlic powder

Onion powder






Steak Seasoning


Bacon – 16 oz – Cut into 1″ pieces

Onion – 2 large – Diced

Garlic – 6 – 10 cloves diced

Carrots – 2 lb – I use the little bite size carrots for ease

Russet Potato – 2 lb – Skinned and cut into 3/4″ – 1″ cubes

1/2 or full loaf of cheap squishy bread (rip each slice into fourths, then squish each piece into a ball, this is a fun group activity)

4-6 Beers of your choice (I used Blue Moon because it was what I had)**

**Of course you could use water or chicken broth….but you would be missing the point**

Mix all seasonings with chicken and set aside for 4-48 hours.

Place your dutch oven/soup pot over your fire/stove and begin to fry the bacon pieces. Add the onion when the bacon looks mostly rendered, you don’t want the bacon too crispy. After the onion has become translucent, add the rest of the ingredients including the beer to cover.

Proper mixing will ensure everything is done at the same time and nothing gets burned.

You need to check every 10-20 minutes to make sure the beer hasn’t evaporated quicker than anticipated, especially if you are working over an open fire. Simply add more beer to perpetuate a happy and moist cooking environment.

Simmer until the chicken is cooked and the veggies are fork tender. about 30-60 minutes. ENJOY

There are a few things one comes to appreciate through preparing this dish. Firstly, the simplicity, all ingredients can be prepped the day before the meal as to avoid more work the day of. Secondly, DO NOT LET THE SPICE LIST SCARE YOU. I’ve tasted this dish flavored many different ways. The point is to go a little overboard with seasonings in your pantry and be creative. HOWEVER, if you are in a crunch just use two of your favorite McCormick spice rub packs (tequila chicken and mesquite BBQ work very well together).

June 27, 2011

Spanish Cooking Class July 2nd!

by chefgreer

flan, Spanish cooking class

July 2 I’m teaching up to 8 people how to make my roasted garlic and peppered vodka salsa, chicken enchiladas, and flan. You will not only learn how to cook these meals, but will get your own small plates. The class will start at 4 PM and is expected to take no longer than 2 hours. This class is located at 514 E 12600 S Draper, UT. The class is $15 per person and there are only eight seats available. Please let me know by Thursday the 30th if you are attending. Send me an email if you are interested wilgreer@gmail.com.

June 6, 2011

Salsa Available to Everyone in Salt Lake County!!

by chefgreer
Roasted Garlic and Peppered Vodka Salsa

Roasted Garlic and Peppered Vodka Salsa

I have heard too many times that my salsa is worth selling.

So, upon order, I will deliver my handmade, “Roasted Garlic and Peppered Vodka Salsa” for $5 a pound or 3 pounds for $12 this Friday June, 10! If this catches on I will consider doing it every two weeks, maybe every week. Please contact me with your order and I will personally bring it to you!

I will only be making salsa for those who order. Please let me know by Wednesday at 6:00 pm.

If you wouldn’t like salsa this time, or know someone who does, or have any comments, please let me know if you like this service. Because in my eyes, the only thing better than cooking for my friends, is cooking for even more new friends. Thanks everyone!

June 6, 2011

What is the most popular type of food? It’ll help me know which recipes to learn.

by chefgreer
February 10, 2011

Char and Parsley Salad

by chefgreer


  • 3 bunches of Italian (Flatleaf) parsley
  • 1 bunch of Swiss char (red or rainbow)
  • 20-30 large basil leaves
  • 10-20 mint leaves


  1. Pick leaves off parsley. Throw stems away.
  2. Dice leaves in 2-3 bunches.
  3. Separate char stems and leaves.
  4. Dice char leaves.  (T0 achieve smallest possible pieces without turning your char into paste, use the chiffonade technique.)
  5. Dice char stems.
  6. Chiffonade basil and mint.
  7. Toss to combine and store dry in refrigerator.
February 10, 2011

Party Prep For Rawists

by chefgreer

Today we are preparing food for rawists. Rawists prefer their food uncooked, in its freshest form.

However, I do roast the garlic that goes into the hummus because that’s the way I prefer it :)

In order; you see me peel garlic, make a roasting pan out of aluminum foil, remove part of the garlic that was attached to the stem, pile them in, add a little olive oil and salt, and set them in the oven at 350 F.

Then I peel and julienne the Jicima,  carrots, and celery.

Next up the citrus. After peeling the oranges, I cut out the segments leaving the pith behind only to be squozen (kind of like moosen or boxen) for the juice.

After a quick wipe down, and removing the now roasted garlic from the oven, I move on to the hummus. Then I add the garlic, sun-dried tomatoes, and garbonzo beans (chick peas) into the food processor along with a bunch of basil. Hummus needs olive oil to work! After adding some lemon juice and salt to taste, pour into platter and finish with more sun-dried tomatoes and basil.

After cleaning the green leaf and red leaf lettuce I move on to piling them up and giving them a rough chop.

Now for veggie presentation! Thumbs up if this looks better than Costco!

Very simple dressing, chia seeds, agave nectar, toasted walnuts, and diced orange and grapefruit segments. ENJOY! :D


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