chef timothy tucker

bourbon/vanilla glaze grill chicken

2011-04-09T11:22:00.000-07:00

bourbon/vanilla glaze grill chicken

grilled airline chicken breast
with bourbon vanilla glaze...

glaze
1 cup evan willams bourbon
2 tablespoon shallots
4 each vanilla beans,spilt and scraped
5 each clove
2 orange
1 cinnamon stick
24 oz reduced dark chix stock

sweat shallots
add vanilla beans,cloves,cin stick,bourbon,oj,zest
reduce by half
sadd stock and simmer 15 min.
strain
done!

also try doing it with rabbit or quail
cheers
timothy

smoking chicken,easy,cheap,amazing!

2011-04-07T06:51:00.000-07:00

smoking chicken is what it sounds like, its cooking chicken at a low heat
using wood chips(I like hickory.)
Soaking the chips over night helps them from burning so quickly.
I do it on my grill by adding the chips to my charcoal.
Unlike grilling, you can't be on the grill because
you want the second hand heat.
so you can use a smoking plate that is off set from the grill.
People sometimes make there own, even a clean ceramic flower pot upside down will work.As long as you can close the grill.

Shoot for an even temp of about 225 for 3 hours for chicken leg quarters.
cheers
T

ps I always salt and pepper both sides of the meat, and toss it in a bowl with olive oil. but butter and herbs go great here by simply putting it under the skin.

cooking smoked chicken on a budget($5 a person)

2011-04-03T08:38:00.000-07:00

This week I smoked chicken quarters(3 for $2.50)
I stuffed them with a touch of cheese and picked some fresh oregeno.
smoked them for 3 hours at a temp around 250.
I bought a bag of yellow corn meal($1,50) and cooked it down to make polenta.
after it was cool and hard I cut it in to fries 1/2 inch by 3 inch.
then grilled it.
I then picked my own homegrown spinach and tossed it with lemon,olive oil
fresh rosemary,sun-dried tomato, salt and pepper.
to plate
place 4 polenta fries on a plate and put spinach salad in the middle
leg on top,and a simple chicken driping pan sauce on top and a gilled pineapple on the side.
to be fancy try glazing the chicken with maple.
cheers

warm spinach salad with beets and goat cheese

2011-01-03T07:54:00.000-08:00

warm spinach salad with beets and goat cheese
serves 4

4 cups spinach
4 slices of bacon (cooked,thin sliced)
1/3 of a red onion(thin sliced)
4 oz goat cheese(small pieces)
4 red beets (peeled,med diced)
2 jalapeno(seeded,small diced)

dressing
1/3 cup apple cider vinegar
1 cup olive oil
1/2 cup maple

in a hot pan add 1 tablespoon of olive oil and spinach.
as it starts to wilt add dressing and remove. ( spinach should reduce by half)
in a mixing bowl mix everything together then plate.
be sure to put beets and goat cheese were you can see them!
cheers
Timothy

Jackson's big day!

2010-08-29T09:34:00.000-07:00

http://www.courier-journal.com/article/20100805/NEWS01/308050054/Salvation+Army+program+feeds+participants++future

The Salvation Army’s Culinary Training Program graduates couldn’t thank “Chef Tim” enough Thursday.

For many of the 10 graduates chef Timothy Tucker, who runs the program — gave them a much-needed second chance.

“Chef Tim said the class was full, but he said he was going to let me in anyway,” graduate Aratha Johnson said during a ceremony held at the old Male High School’s Garden Room on Brook Street. “This has been a wonderful experience for me and I look forward to taking it to another level.”

Johnson, who worked in various kitchens for a temp agency before joining the program, said he’d like to run his own restaurant at some point

Related
Culinary grads

The program — a 10-week course that teaches individuals with little or no culinary experience how to slice and dice in a kitchen and prepare food — was created by Tucker five years ago.

Seventy people have graduated during the program’s short history and many have gone on to work at local kitchens at hospitals and hotels and some area restaurants such as 610 Magnolia, Seviche and Mark’s Feed Store.

And that’s the goal of the program.

“We’re looking to get these guys entry level jobs in good restaurants,” Tucker said.

Matt Yates, executive director for the Center of Hope, a social services arm for the Salvation Army, called the program a major step for the graduates in finding the right path.

“It’s not a temporary fix on poverty, it’s permanent,” Yates said. “It gives (the graduates) life long skills that they can use to start a career and become self-sufficient in the service industry.”

Some individuals look to the program as a way out of drug and alcohol addictions or a way to better themselves after hardships.

Les Johnson admitted he had his share of problems in the past. But with no cooking experience, he found the program and it has provided some light for a brighter future.

“It means a great deal to me because of my history, this has given me an opportunity to get my foot in the door for some type of blue collar work,” Johnson — no relation to Aratha — said. Les Johnson said he planned to attend Jefferson Community & Technical College’s culinary program to further his skills.

The new graduates also now have extra motivation as this class marked the first in which a graduate was awarded with a two-year scholarship to Sullivan University, valued at more than $40,000.

Jackson Hodges was the recipient of the first scholarship, which gives Hodges the option of choosing two different programs at the university.

University president Glenn Sullivan addressed the graduates offering a pep talk and explaining how a school committee chose Hodges for the scholarship. He said someone who could “show that they really changed their life for the better with the opportunity Chef Tim gave them” was an ideal candidate and Hodges represented that.

“I feel like I’m on top of the world,” Hodges said after the ceremony. “I’ve come through a lot, a whole lot.”

Reporter Chris Quay can be reached at (502) 582-4241.

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From left: Warren Bell, Torrence Sarver and Antuan Edwards get food from the buffet line at a graduation ceremony for those completing the Salvation Army's Culinary Training Program Thursday. (By Michael Hayman, The Courier-Journal) August 5, 2010 (cj)

state fair Iron Chef recipe

2010-08-29T08:56:00.000-07:00

Ribeye with chilaquiles, tomato cucmber salad,potato lyonnaise

Ribeye seared to Med rare (salt and pepper)

chilaquiles- (sandy’s eggs,roasted red,green,yellow peppers,fresh basil,tortilla strips,local pepper jack cheese

tomato and cucumber salad- tomato and cucumber,fresh basil,rasp. red wine vinegar

lyonnaise potatoes- super thin slices in circles,
start with a hot pan and a touch of butter.
then make little circles in a pan, over lapping the potatoes slightly.
sear and flip both sides should be seasoned with salt/pepper,thyme and oregano.
garnish with tortilla stripsRibeye with chilaquiles, tomato cucmber salad,potato lyonnaise

chef iron chef @ the state fair the Thursday

2010-08-23T11:45:00.000-07:00

chef iron chef @ the state fair this Thursday..

hello all-
I wanted you all to that I will be at the state fair this Thursday at 2 pm.
and I will have a co-chef with me from channel 11 news.
Hope to see you there.
cheers

Timothy

Hot-sauce drive for benefit burger bar

2010-06-21T12:40:00.000-07:00

Hot-sauce drive for benefit burger bar
Chef Timothy Tucker put out a call on Facebook recently: "Salvation Army will be doing food vending at Forecastle for our fundraiser. Please donate your weird or crazy bottle of hot sauce ... and we will use it at our burger bar!"
Tucker runs the Salvation Army Center of Hope, which provides culinary training to those who are homeless or living in poverty. They will raise funds for the program through a burger bar at the Forecastle Festival July 9-11. The burgers are local -- Foxhollow Farms is butchering a cow for the event -- and a vegetarian portobello burger will be available too.

"We will do a huge bar of toppings ... hot sauce, malt vinegar, all kinds of crazy toppings you can put on a burger," says Tucker.
Center of Hope is partnering with the American Culinary Federation. Students from Center of Hope, the federation and Sullivan University will staff the bar.
During the festival, Tucker will perform with his band, Shelby Park Soul Stew. Using a cutting board outfitted with a guitar amplifier and a number of small kitchen appliances, Tucker will cook on stage, with his cooking sounds accompanied by the band's funk music.
"And at the end, we will serve a meal," says Tucker. The burger bar will also offer a special with the food cooked in the unique performance.
For more information, visit www.centerofhoperadio.org. Send (unopened) bottles of hot sauce to 831 S. Brook St., Louisville, KY 40203; attention: Timothy Tucker.

RIGHT on cooking

2010-06-06T15:48:00.000-07:00

Hello-
Just wanted you all to know that we are half way done filming my new kids cooking show.RIGHT on cooking is a kids cooking show where I show kids(age 10-17) how to cook fun and healthy food. All the food on the show is donated by Whole Foods.
The first show we made homemade pasta.
This is an on-line show and you will be able to watch it at http://www.747productions.com/747-network/747-tv/right-on-cooking.

cheers

Timothy

Salvation Army U.S.A. blog post

2010-04-30T12:42:00.000-07:00

http://blog.salvationarmyeds.org/?p=2148

Chef Timothy Tucker’s students are not the typical individuals you would expect to be enrolled in intensive culinary classes – they’re homeless or living below the poverty line. But through these classes Chef Tucker is not just meeting the momentary needs of the disadvantaged population, he’s empowering them to support and sustain themselves for the rest of their lives.

Timothy graduated with a degree in culinary arts and worked in high end restaurants. He later spent a few years doing research and development on an organic farm where he says he began to understand that diet affects all areas of an individual’s functionality, attitude and behavior, and that food can play a significant role in healing.

Chef Tucker, wearing black, with his culinary students.
He brought this knowledge with him to The Salvation Army’s Center of Hope in Louisville, KY in 2005, where he developed the Culinary Training Program, an intensive 10 week course that teaches basic culinary skills needed to find an entry level position in the food and hospitality industry. Here, homeless or impoverished students learn everything from safety and sanitation in the kitchen, to knife skills, to preparing a range of foods, and much more. They’re tested weekly and even cook for events and fundraisers to raise support for this self-funded program.

The Salvation Army’s Culinary Training Program even has two gardens outside – one is the half the size of a football field and the other half the size of a basketball court – where fresh vegetables and herbs are grown for use in the kitchen. According to the Program’s Facebook page, these organic gardens grow nearly 1,500 pounds of produce each year which help feed the Center’s homeless. Amazing!

Culinary students receive intensive training and hands on practice in the kitchen. (Photos: Culinary Program's Facebook page)

On average, 9 students complete the course each semester, and Chef Tucker says approximately 75% of his graduates secure work. The remaining 25%, however, don’t acquire a job not for lack of skill or help from the Program, but rather a lack of desire to rejoin the workforce. But Chef Tucker says he’s confident those individuals would be able to find a job if they pursued it. Meanwhile, he says he has visited his former students in their new work places and receives wonderful feedback about his program.

Under the guidance of Chef Tucker, The Salvation Army’s Culinary Training Program has done a great job of not just feeding the homeless but reducing homelessness through education and opportunity. He is working with other Salvation Army facilities across the country to replicate this program and reach other disadvantaged populations.

For more information about the amazing work of The Louisville Salvation Army’s Culinary Training Program, visit their website at www.centerofhoperadio.org . Also visit them here on Facebook and help them reach their goal of 3,000 friends by the end of May!

Tags: Culinary Training Program, Food, homeless, Louisville, Timothy Tucker

butternut squash and sage risotto

2010-04-22T10:33:00.001-07:00

butternut squash and sage risotto

a side for 3 people

1 cup risotto
4 cups (as needed)chicken stock
3 minced shallots
3 minced clove garlic
1 minced onion
1 cup white grape juice
1 cup butternut squash-peeled and roasted
1/3 cup asiago cheese
1/4 minced fresh sage

sautee garlic,shallot and onions in butter
then toast risotto for about 3 min.
deglaze with white grape juice
cooking risotto with chicken stock adding a cup at a time until aldente(done)
finish with asiago cheese and fresh sage
add diced butternut squash in a circle around the risotto
a pinch of asiago on top!!

Salvation Army Boston

2010-04-11T18:57:00.000-07:00

Hello,
I'm happy to report that I'm on my way to Boston Mass.
To help the Salvation Army Boston start a Culinary Training Program.
This program will be set up in a Kroc Center.
With many Salvation Army's due to open Kroc Centers in the coming years,
my hope is that they will choose to set up a CTP in all of them.
Its a great fit for the Salvation Army,where the mission is not to just feeded
the poor and homeless but to truly help reduce homelessness.
I also can't wait to eat some fresh seafood, I'm a big sucker for fresh oysters!
cheers,

Timothy

www.motherlodge.com

2010-02-23T11:42:00.000-08:00

The Salvation Army Culinary training program
does many things with motherlodge check them out!!

www.motherlodge.com

Motherlodge Spring 2010
4th and Oak March 22-April 3 (Lou. KY)
Summit City April 7 (Whitesburg, KY)
Seventh Avenue South April 14-18 West Village, Manhattan)

Confirmed Artists: Adam Rapp, Balthrop, Alabama, The Lisps, Tyrone Cotton, L.P. Funk, Lady Rizo (Amelia Zirin-Brown) (more to follow)

My new class donation wish list

2010-02-23T11:27:00.000-08:00

new class donation wish list
(18 of each)

1. chef skull caps
2. chef black pants
3. on cooking (text book)
4. chef shoes
5. mixer attachments (whisk)
6. vita mix

If you got any ideas shoot me an email timothy.tucker@gmail.com

cheers

Chef Timothy

Poor man's potato soup

2010-02-21T09:26:00.001-08:00

Poor man's potato soup
(cheap to make, but rich in flavor) severs 7-8 people

6 large potatoes med diced
1 tablespoon butter
4 cloves garlic minced
1 onion small diced
5 # chicken broth
2 tablespoon fresh rosemary minced
2 tablespoon fresh thyme minced
1 cup grated Parmesan cheese(not powder real cheese)
1/4 cup heavy cream
salt to taste
2 pickled jalapeno minced
3 sun-dried tomato small diced

sautee garlic and onion in butter for 2 minute on medium heat.
then add broth and potatoes,jalapeno,sun-dried tomatoes.
bring to a boil and cook until the potatoes and done.
in a food processor blend half of your soup and mix together.
add everything else.
adjust thickness by adding more broth or to make thicker puree more potatoes.
simmer for 10 minutes and serve.
cheers!

website

2010-02-20T07:31:00.000-08:00

http://www.cheftimothytucker.com