All Chucked Up

From left to right: Razorback rocks the house as opening act to Canadian chef Chuck Hughes. Among the dishes Chuck prepared was grilled Canadian scallops.

Watch out, this fun-loving Canadian chef is out on a mission, and he doesn’t mind getting down and dirty. The star of the hit cooking show Chuck’s Day Off is known for his no fuss, straightforward cooking style.  Chef Chuck Hughes signature comfort food had reached all new heights when he was invited to a cooking showdown in Iron Chef America's renowned cooking stadium.  The Canadian inspired dishes he created for the judges did more than just hit the spot, it reigned supreme in the Iron Chef's Canadian lobster battle agains Iron Chef Bobby Flay.  

Who is Chuck?

Recently Chuck spent his day off with his Philippine audience at Greenbelt 3. Also known as the rocker chef from Canada, the organizers of the event together with Asia Food Channel (AFC) made sure his day off in the Philippines rocked in more ways than one. Alongside Chef Chuck’s live cooking demo, the audience would be rocking to the beats of the legendary band Razorback! Luckily enough, Ryan and I were able get ringside seats to the cooking event slash rock concert.

Razorback worked the crowd and even got Chuck rocking on the sidelines while waiting for his cue.  Chuck must be PInoy at heart because he couldn't resist belting out a song or two.  Go Chuck! 

When Chuck offered to answer any question we throw, hurl or scream at him, a girl quickly stood up and asked “when’s your day-off”? He turned towards her and answered, “oh you’ll have to ask my manager”. Loved that he was so game.  Not that I’m competitive, but I just had to scream out “I want you on your week-off!”, then he looks at me and jokingly says we could go check out a restaurant in Greenbelt 5. Score! This made me wish I baked a kalamansi meringue pie for him.  How could I not get along with a guy who loved arugula, bacon, oysters, and lemon meringue pie so much he had them inked on his arm?

Salmon Says: Chuck's second recipe was for mouthwatering smoked salmon

His mission: to share recipes inspired by ingredients from Canada. Items that made it to his menu for the day were the pan-grilled scallops, home smoked salmon with greens tossed in apple vinaigrette, and a tapioca dessert.  

Tossing aside his set recipe cards, he wings it on the spot depending on what he feels like throwing in. Like he says, “why not”? His easy going personality and the way he naturally plays up to the crowd easily won him hearts across the board - mine included.  There were so many "Chuck moments" throughout the event but the one that  that left a lasting impression on me was when he was preparing a salad dressing and he accidentally put too much maple syrup into the bowl. Most would re-adjust the recipe, his solution – to raise the bowl precariously over his head pouring the excess maple syrup into his mouth!  Well, that works too. 

Inspired by Chuck Hughes’ love of bacon and maple syrup (I’m not sure he has it tattooed on his arm yet, but I think it’s pretty safe to assume he loves maple syrup), I present to you... (drum roll please)

CHOCOLATE CHIP BACON COOKIES

(Chef Chuck this one's for you!)

Ingredients for Cookies:
1 1/3 cup softened butter (please use good butter, at Anchor would be good)
1 cup white sugar
1 cup packed brown sugar
1 tbsp vanilla
2 eggs
3 ½ cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1 cup chocolate chunks (I just feel like chucks are more rustic not that it tastes any different)

Directions:
1. Pre-heat oven to 375 degrees F (or 190 degrees C).
2. Prepare the butter mixture:

• Beat butter then add white sugar and brown sugar.
• Keep beating till slightly fluffy.
• Add eggs one at a time. Make sure it’s mixed well.
• Set aside.

3. Prepare the dry mixture:

• With a spatula, mix flour, salt and baking soda in a separate bowl. Or you can sift it if you feel like using a bit of elbow grease.

COOL TIP: Make your own ‘cookie mix’ by preparing a few batches of the dry mixture ahead of time.

4. Add the dry mixture into the butter mixture. Mix well.

5. Prepare the cookie batter for baking.

• Use an ice cream scooper to make uniform balls of cookie batter, and place it on a cookie sheet. Feel free to use spoons to form balls if an ice cream scooper isn’t available.

Make sure that there is 1.5 to 2 inch allowance in between cookies to make room for it to expand.
Add chocolate chunks on the cookie dough. It depends on how much you want on it.

COOL TIP: If you like your cookies thick, chill the cookie dough before baking it so it doesn’t spread out as much. End result, a thicker cookie for you!


COOLER TIP: Scoop out the cookie batter on the cookie sheet and freeze completely. Then transfer to a Ziploc bag and store in the freezer until you feel like having a freshly baked cookie. For small batches, you can use a toaster oven.
6. Bake cookies.

• Bake cookies for 10 to 12 minutes, or until the middle part of the cookie is set and the edges are light brown.
• When it’s done, pull the cookies out of the oven. Don’t worry if it still seems soft, it will firm up once it cools.
• Leave the cookies on the pan for 2 to 3 more minutes to finish baking.
• Place on a cookie rack to cool completely.

Ingredients for the Maple Glaze:

• ½ cup powdered sugar
• 1 tbsp maple syrup

1. Sift the powdered sugar.
2. Add the maple syrup, mix.
3. Add more syrup in case consistency is too thick.

The consistency should be thick enough for it to hold, but still spreadable.

Shakin' Bacon

Ingredients for the Bacon (a.k.a. the “crowning jewel”):

• Bacon (your pick, I used Purefoods honey cured bacon)
• Vegetable Oil 

1. Trim bacon strips to 2 or 3-inches.
2. Heat non-stick pan.
3. Add 2 tablespoons of oil.
4. Cook strips of bacon till it’s crisp.
5. Once it’s cooked, let it rest on top of tissue.

COOL TIP: If you want your bacon to be flat, then bake it on a cookie sheet and place a pan on top of it so it bakes evenly and flat.

Almost there!

Assembly time:

1. Take a cookie, and then spread the maple glaze on top.
2. Gently set a piece of babi love (bacon) on top of the glaze.
3. I’ll bet you can’t resist taking a photo so let’s make that the third step
4. EAT! Share if you must.

Chocolate cookie, say hello to maple glaze and to crisp bacon strips.

Posted in: arugula, bacon, canada, chocolate chip cookie, chuck hughes, chuck hughes in manila, chucks day off, cookie, food, greenbelt, razorback, recipe