Staff Favorite Recipes

For over 66 years Ed Kellum and Son has been Family owned and operated right here in Texas. We have continued to provide extraordinary service, the finest brands, a knowledgeable staff and or famous 4 hour delivery. We’ve continued to exceed customer expectations while turning clients into friends and family. That’s why Ed Kellum & Son is the oldest most experienced home appliance and electronic store in the Metroplex. Our staff has created a menu of new and exciting versions of some classic recipes. Join us in the live Thermador kitchen inside our uptown location for some great food prepared by our friend Chef David. Check out the menu our staff created for you below:

 

Guacamole Deviled Eggs 

Guacamole Deviled Eggs

Ingredients

6 hard-boiled eggs*

2 ripe avocados

1 Tbsp lime (or lemon) juice

1/2 teaspoon salt

1 Tbsp sour cream (can skip if you need dairy-free)

1 Tbsp chopped cilantro (plus a several leaves for garnish)

1 serrano or 1/2 jalapeno chile pepper, minced (include the seeds for more heat, leave them out for less)

1 Tbsp chopped chives or green onion

 

Directions

  1.  To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water.
  2. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water.
  3. Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
  4. 2 Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl.
  5. Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado.
  6. Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
  7. 3 Scoop a generous spoonful of the avocado mixture into each well of the hard-boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.

 

Spicy Peanut Thai Wings

Spicy Chicken Wings

Ingredients

4 lbs chicken wings, halved at joints, wingtips discarded (save for stock)

1 tbl baking powder

3/4 teaspoon salt

2/3 cup creamy peanut butter

1/2 cup soy sauce

1/4 cup rice vinegar

1/2 cup sesame oil

1/4 cup light brown sugar, packed

2 tsp fresh grated ginger, don’t use ginger powder

1 Tbl Sriracha (can add more for liking)

Chopped roasted peanuts

Sesame seeds

 

Directions

  1. Line rimmed baking sheet with aluminum foil, and set rack inside.
  2. Carefully dry chicken wings with paper towels.
  3. Place wings in a bag, add the baking powder and salt. Shake evenly.
  4. Place on rack, leaving slight space between each wing.
  5. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
  6. Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
  7. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot wings it will thin out.
  8. Place the wings in a large bowl. Pour the sauce over top and gently toss around to coat evenly. Garnish with sesame seeds and chopped peanuts.

 

Bacon Wrapped Scallop Kabobs

Bacon wrapped kabobs

Ingredients

1 lb fresh bay scallop (the smaller sized scallops, not the large sea scallops)

1 small pineapple, cut into 1 inch pieces

18 fresh mushroom caps, trimmed

2 medium green bell peppers, cut into 1 inch pieces

18 cherry tomatoes

1⁄4 cup vegetable oil

1⁄4 cup lemon juice

1⁄4 cup chablis (or other dry white wine)

1⁄4 cup soy sauce

2 tablespoons parsley, chopped

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1⁄4 teaspoon garlic powder

12 slices bacon, cut into thirds

 

Directions

  1. Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
  2. Cook the bacon until limp but not browned. Drain and set aside.
  3. Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
  4. Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

 

Bread Pudding

Bread Pudding

Ingredients

3 cups stale French bread, cut in 3/4-inch cubes

2 cups milk

2 eggs

1 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted and slightly cooled

1/2 cup sultana raisins

Bourbon Sauce:

2 egg yolks

1 stick butter, not margarine

1 cup sugar

1/3 cup bourbon whiskey, to taste

 

Directions

  1. Preheat oven to 350 degrees F.
  2. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
  3. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture.
  4. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
  5. Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.

Bourbon Sauce:

  1. Near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale.
  2.  In a saucepan, melt the butter and sugar.
  3. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

 

Thermador-kitchen

Join us for a live cooking demo:
Saturday, February 28th in the Thermador Kitchen
Facebook Staff Favorite Cooking Event

 

 

Ed Kellum & Son
Thermador Kitchen
4415 North Central Expy
Dallas, TX 75205

 

 

After you’ve filled up on some delicious food you can enjoy some home town savings on the finest appliances & electronics:

  • $2000 off a 78” Samsung Curved 4K Ultra HD TV plus a FREE 32-inch flat screen
  • A Whirlpool 26 cubic foot Ice and Water French door stainless refrigerator for only $1499!
  • A KitchenAid Ice and Water Four door French door stainless refrigerator for only $1988!
  • 10 to 50% off all Sub-Zero and Wolf demo and floor model appliances
  • Save up to $6097 on appliances with Thermador’s One-Two-Free promotion
  • A Whirlpool Stainless Steel dishwasher for only $449
  • $200 off a Maytag washer/dryer pair! Now only $1398
  • 55” Sony 4K Ultra HD TV for $1499

 

edkellum   THERMADOR
 

At Ed Kellum & Son, we’re celebrating 66 years of being Texas Owned and Operated. That’s over 6 decades of providing extraordinary service, the finest brands like Sony, Whirlpool, Jenn-Air, Viking, Sub-Zero, Wolf and Thermador, a knowledgeable staff and our famous four hour delivery. That’s why we’re the oldest and most experienced home appliance and electronics store in the Metroplex. That’s right, Ed Kellum and Son has continued to serve generations of Texans since 1948!

 

Don’t forget to get your delivery fast with Ed Kellum’s famous four hour delivery:

We want you to get your purchases fast and enjoy them! That’s why we offer our four hour delivery guarantee on in-stock items. Payments must be paid in full and made in store. See store for full details.

Plus, builder pricing is available!

Request-a-Quote

Valentine’s Day Cooking

valentine

Love lives at Ed Kellum & Son. Love has been in our service and staff for over 66 years! Love is found in our products and our customers. Valentine’s Day is just around the corner and love is in the air. So, why not make your Valentine’s Day perfect with a delicious, home-cooked dinner and dessert?

This Saturday, visit Ed Kellum & Son for some of the best Valentine’s Day recipes from our Thermador chef. Our Thermador Chef will be cooking delicious food fit for two in the live Thermador kitchen inside the North Dallas Starpower. Come see how Chef David prepares a….

 

Champagne Braised Beef

brisket-kellum

Ingredients

1⁄2 Cup All-purpose flour
3 pounds Beef bottom/Top round
1⁄4 Cup Butter
1 Tablespoon Olive Oil
1 Carrot finely chopped
1 Onion finely chopped
1 Stalk celery finely chopped
2 Cups Dry champagne
1 Tablespoon Tomato paste
1⁄2 Cup Whipping cream

Directions

1. Place flour on aluminum foil. Roll meat in flour.
2. Melt butter with oil in a large heavy casserole. When butter foams, add meat. Brown on all sides over medium heat.
3. Add carrot, onion and celery. Sauté over medium heat until lightly browned.
4. Pour champagne or white wine over meat; stir well. Cook uncovered over medium heat until liquid is reduced by half.
5. Stir in tomato paste. Cover and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender.Turn and baste meat often during cooking.
6. Place meat on a cutting board.
7. Put sauce in a blender or food processor and process to a paste.
8. Return sauce to pan. Add cream. Stir over high heat 1 to 2 minutes or until sauce has a medium-thick consistency.
9. Cut meat into thin slices. Arrange slices on a warm risotto. Spoon sauce over meat.

 

Chicken, Spinach and Artichoke Rolls

Artichoke-Rolls-KellumIngredients

2 cans of dough
6 slices fully cooked bacon
2 chicken breasts
1 box frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
1 can quartered artichoke hearts, drained, coarsely chopped
2 medium cloves garlic, finely chopped
½ cup mayonnaise or salad dressing
¼ cup sour cream
½ cup shredded Asiago cheese
¼ cup grated Parmesan cheese

Directions

1. Heat oven to 375°F.
2. Season and cook chicken then cut into small squares.
3. Unroll both cans of dough of your choice; cut dough into rectangles.
4. Cut each rectangle into smaller squares.
5. Press 1 square in bottom and up side of each of ungreased mini muffin cups.
6. Heat bacon as directed on package; crumble.
7. In large bowl, mix bacon and remaining ingredients.
8. Place 1 tablespoon chicken filling in each cup.
9. Bake 12 to 20 minutes or until edges are golden brown.
10. Immediately remove from pans to serving platter.

Cake Pops

cake-pop-kellumIngredients

1 box Favorite cake mix
1 box instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1/2 cup Ready-To-Use White Decorator Icing
1 bag Candy Melts

Directions

1. Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
2. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes.
3. Pour into prepared pan.
4. Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean.
5. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely.
6. Divide cake in half.
7. In large bowl, use hands to crumble cake until no large chunks remain.
8. Add icing; mix with fingers until well combined.
9. Form mixture into cake balls.
10. Chill in refrigerator at least 2 hours.
11. Melt Candy Melts according to package directions.
12. Add pink or red food coloring if you desire. Dip sticks into melted Candy Melts and insert into cake balls; after dip balls into your preferred topping (sprinkles, cookie crumbles, M&M’s etc…).
13. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

 

Thermador-kitchen

 

Join us for at our Valentine’s Day cooking class:

Saturday, February 7th from 1pm to 3pm!

Valentine’s Day Cooking Facebook Event

Ed Kellum & Son inside Starpower
Thermador kitchen
15340 North Dallas Parkway #1000
Dallas, TX 75248

 

We have some unique Valentine’s Day suggestions/gifts—because not everyone wants a dozen red roses or candy from the grocery store.

-  A Whirlpool 26 cubic foot Ice and Water French door stainless refrigerator for only $1499!

-  A Whirlpool Stainless Steel dishwasher for only $449

-  10 to 50% off all Sub-Zero and Wolf demo and floor model appliances

-  Save up to $6097 on appliances with Thermador’s One-Two-Free promotion

-  $2000 off a 78” Samsung Curved 4K Ultra HD TV plus a FREE 32-inch flat screen

-  A 50” Samsung 4K Ultra HD TV for only $999

-  A Sonos Play 1 for $199!

 

edkellum    THERMADOR
 

At Ed Kellum & Son, we’re celebrating 66 years of being Texas Owned and Operated. That’s over 6 decades of providing extraordinary service, the finest brands like Sony, Whirlpool, Jenn-Air, Viking, Sub-Zero, Wolf and Thermador, a knowledgeable staff and our famous four hour delivery. That’s why we’re the oldest and most experienced home appliance and electronics store in the Metroplex. That’s right, Ed Kellum and Son has continued to serve generations of Texans since 1948!

 

Don’t forget to get your delivery fast with Ed Kellum’s famous four hour delivery:

We want you to get your purchases fast and enjoy them! That’s why we offer our four hour delivery guarantee on in-stock items. Payments must be paid in full and made in store. See store for full details.

Plus, builder pricing is available!

Request-a-Quote