Check out these incredible recipes from The Food Network’s Chef Danny Boome and enter to win a T-fal Non-Stick 8″ and 10″ Pan set!

Dynamic young chef Danny Boome brings his passion for food and culinary exploration to America with fresh perspectives and unique quick-fix ideas. In his series, Rescue Chef, everyday cooks experiencing personal culinary obstacles welcome Danny into their homes to save the day.

T–fal is the inventor and world leader of non–stick cookware with coating properties first introduced over 40 years ago. The exclusive bases distribute heat evenly and offers durable nonstick interiors make cleanup fast and easy. Ergonomically designed stay–cool handles, and dishwasher Safe.


Total Time: 20 min

Prep: 10 min

Cook: 10 min

Yield: 6 servings

Level: Easy

6 eggs, beaten

1-ounce Parmesan, grated

1/2 teaspoon black pepper

Pinch salt

1 teaspoon butter

1/2 cup chopped roasted onions

1/2 cup chopped country ham

1 tablespoon chopped parsley leaves


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.


Butternut Squash & Ginger Soup

Total Time: 1 hr 0 min

Prep: 20 min

Cook: 40 min

Yield: 6 servings

Level: Intermediate


1 (2 to 3 pound) butternut squash, seeded

2 tablespoons unsalted butter

1 medium onion, chopped

1 tsp. crushed garlic

2tsp fresh ginger

6 cups chicken stock


Salt and freshly ground black pepper


Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool.

In large pot melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.

Add stock and bring to a simmer for about 15 to 20 minutes. With a blender blitz the stock, Stir and season with nutmeg, salt, and pepper. Serve.


Mac & Cheese


8 ounces elbow macaroni

2 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1 cup shredded Cheddar cheese

8 ounces cubed processed cheese food


In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.


Pan Fried Salmon


4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Serving suggestions: honey mustardhorseradish mashed potatoesmesclun greens


Bring the salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes.

Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

The skin can be served or removed easily with a knife or spoon. Transfer to a plate and serve as desired.

Coq Au Vin

Total Time: 2 hr 5 min

Prep: 10 min

Inactive: 10 min

Cook: 1 hr 45 min

Yield: 4 servings

Level: Easy


1 large chicken, (about 3 to 4 pounds), cut 10 pieces

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

5 ounces bacon, sliced into 1/4-inch pieces

1 large onion, halved and sliced

1 large carrot, peeled and roughly chopped into bite size pieces

2 ribs celery, roughly chopped into bite size pieces

12 pearl onions

2 tablespoons brandy

4 tablespoons all-purpose flour

3 sprigs fresh thyme

12 small mushrooms, cleaned, large ones cut in 1/2

2 cups chicken stock

1 bottle red wine

3 bay leaves


Preheat the oven to 350 degrees F.

Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.

Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.

Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)

Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.

Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.

Serve straight from the pot with Parsnip and Turnip Mash, if desired.

Parsnip and Turnip Mash


3 large turnips

6 large parsnips

45g unsalted butter

Salt and freshly ground black pepper


Peel and slice the turnips thinly. Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).

Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 mins until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.


Seared Scallops


3 avocados

3 teaspoons wasabi powder

1/2 lemon, juiced

Salt and freshly ground black pepper

12 slices pancetta

1 tablespoon butter

garlic clove, smashed

6 large sea scallops

1/2 red bell pepper, finely diced for garnish


Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it’s a smooth consistency. Cover and place in refrigerator until ready to serve.

Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.


Sauteed Brussels Sprouts and Red Cabbage


1 pound Brussels sprouts

2 tablespoons unsalted butter

1 small red cabbage or 1/2 large cabbage, finely sliced

Coarse salt and freshly ground black pepper


Prepare a large bowl of ice water. Set aside.

Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.

Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Potato Gratin Boome Style


1 pound baby new potatoes

2 cups grated Gruyere cheese

1 cup heavy cream

1 tablespoon unsalted butter

1 teaspoon freshly ground black pepper


Preheat oven to 375 degrees F.

Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.

Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.


Chic Galleria is giving away this Non Stick 8″ & 10″ pan set (ARV $29.99) to one (1) lucky person.

To enter, simply comment below if you’d like to receive these pans and what you will be cooking tonight.

Tweet! I entered to win a T-fal Non Stick 8″ &10″ pan set from @Tfal_Cookware on @ChicGalleria

Entries will be accepted until 11 pm EST, May 1. A winner will be chosen at random and announced in this post. Good luck!

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Congratulations to our winner, SHAYNA!