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Award-Winning Military Chef Master Sgt. Mark Morgan

Award-winning military chef Master Sgt. Mark Morgan representing the United States military at the 2010 Culinary World Cup with delicious recipes like these:

Leek and Shallot Stuffed Chicken

4 Servings


1 Whole Chicken

1 tsp Salt

1 tsp Black Pepper

2 tbsp Canola oil

2 ea Small leeks

3 ea Shallots


1. Pre-heat oven to 350 degrees.

2. Clean and wash leeks. Finely slice leeks and shallots. Sauté with butter until just tender. Salt and pepper to taste; allow mixture to cool.

3. Prepare chicken; wash and clean chicken. Carefully remove all the dark meat and set aside for processing. Leave breast on the bones and carefully remove the "wish bone." Once removed, place the leek & shallot mixture into pastry bag and stuff chicken between the skin and breast meat. Gently, rub oil, salt, and black pepper over the chicken.

4. Place into oven and bake for 40 minutes or until done.

Chocolate Pecan Tart

Ingredients for crust:

1 2/3 cup All-purpose flour

1tsp Salt

2/3 cup Solid shortening

1 small egg

4 tbsp Cold Water

Ingredients for filling:

1 1/2 cup Dark Corn Syrup

3/4 cup Granulated sugar

1/2 tsp Salt

3 Large Eggs

1 tsp Vanilla Extract

2 tbsp Bourbon

2 tbsp Unsalted butter (melted)

1 3/4 cups Chopped pecans

1/2 cup Chopped Dark chocolate


1. Pre-heat oven to 350 degrees.

2. Shift together flour and salt, and then cut shortening into flour mixture until it resembles corn meal. Mix together egg and water. Slowly pour water into the flour mixture just until it forms into dough. Wrap in plastic and chill.

3. With mixer on low, add syrup, sugar, salt, eggs, vanilla, bourbon, and melted butter. Mix until combined.

4. Cut dough into two even piece, roll each out to cover a 9 inch pie tin. Place the chopped pecans and dark chocolate into pie tin and evenly pour batter into molds and bake for 1 hour or until done.

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