Master Chef CHEF TELL Recipe for Baked Chicken Dijonnaise

20 Nov

The following recipe is excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chefby Ronald Joseph Kule, forewords by Emmy-winning TV hosts Regis Philbin and Chef Walter Staib. Published by Skyhorse Publishing, NYC. The book is available at online sites and through bookstores in hardcover, Ebook and audiobook formats, as well as hardcover (author-signed) copies from the author’s web site.

Baked Chicken Dijonnaise

1-¾ lb. butterflied* Chicken

A few drops of Olive Oil

Fresh ground Black Pepper (to taste)

8-10 cloves Garlic, chopped

½ Cup French Dijon Mustard

Chopped Parsley for garnish

Place chicken in an ovenproof baking dish.  Sprinkle the chicken with black pepper, chopped garlic and a few drops of olive oil. Generously brush the top with the Dijon mustard.

Bake at 375 degrees for approximately 1 hour and 20 minutes or until done. Remove from the oven and let sit for a few minutes so the juices settle. Sprinkle with chopped parsley and serve.

If you want—this way it’s healthier—you can remove the skin from the chicken before starting.

* Butterflied: the backbone is removed from the bird. Place the chicken on its side. With a large knife cut on both sides of the backbone the length of the chicken and remove the backbone.


© 2012 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.

(Permission to re-post or re-blog is granted, provided full attribution is published with the publication and a back-link to this page accompanies it.)


14 Nov


(Excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by TV hosts Regis Philbin & Chef Walter Staib.)

Chef Tell Manor House

“Red Lentil Soup with Yogurt

2 Tablespoons Olive Oil

1 chopped Onion

1 Celery Stalk, finely diced

1 large Carrot, peeled and finely diced

1 Bay Leaf

1 Cup Red Lentils

5 Cups Chicken Stock (fat free)

1 Tablespoon Chopped Cilantro

1 Cup plain low-fat Yogurt

Cumin and freshly ground Black Pepper (to taste)

“Heat the onion, celery and carrots in olive oil; sauté until tender.

“Add the bay leaf, lentils and chicken stock. Cook on low heat until the lentils are done (about ½ hour). Season to taste with the white pepper and cumin. Remove the bay leaf.

“Now you can puree the soup in a food processor or serve it as-is. I like the latter.

“Pour soup into the bowls and add a generous spoonful of yogurt to the top. Sprinkle with cilantro and serve.”


There are more recipes in the 452- page book, as well as a fascinating five-star life story filled with timeless lessons. Available online:

Have You Read the CHEF TELL Biography?

22 Oct

click photo for author-signed copiesIf you have read this book and liked it, and wish to help sell more copies for the author, please click on the link and go to the Reviews area on the page and post a comment and how many stars the work deserves.

Thank you.

Chef Tell’s Sauteed Bay Scallops Recipe

4 Oct

Sautéed Bay Scallops by CHEF TELL


Heat the saute pan and add the olive oil. When it’s hot, add the scallops and pepper. After sauteing for two minutes add the carrots, celery and mushrooms. Saute another 3-4 minutes and add the wine and dill. Saute for a few more minutes until it’s done and serve immediately.

If you don’t have a large saute pan, use smaller ones. Or make two batches so the scallops will not overcook.

NOTE: This recipe is part of a seven-course meal published in the #ChefTellBiography, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by Regis Philbin and Chef Walter Staib; published by Skyhorse Publishing, New York City. Author-signed books are available at the author’s website. Other sites online carry the book in hard-cover, audiobook and Ebook editions.

© 2012, 2014 by Chef Tell Estate and Ronald Joseph Kule. All Rights Reserved.

Time to Post a New CHEF TELL Recipe

29 Jul

Realizing I have not posted on this blog page in a while, I figured it is time to post a new CHEF TELL recipe. This one is from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by Emmy-winner TV hosts Regis Philbin and Chef Walter Staib. *

Chef Tell’s fan base at his heyday in the 1970′s and 1980′s was 40 million Baby Boomers! That made him the most-watched and publicized TV chef of his time. Chef Tell blazed the trail that today’s celebrity TV chefs walk.

Sautéed Bay Scallops

4 Tablespoons Olive Oil

1½ lbs Bay Scallops

1 Cup finely chopped Carrots

1 Cup finely chopped Celery

1 Cup sliced Mushrooms

½ Cup White Wine

¼ Cup chopped fresh Dill

White Pepper (to taste)

2-3 Drops Tabasco Sauce

Heat the sauté pan and add the olive oil. When it’s hot, add the scallops and pepper. After sautéing for two minutes add the carrots, celery and mushrooms. Sauté another 3-4 minutes and add the wine and dill. Sauté for a few more minutes until it’s done and serve immediately.

If you don’t have a large sauté pan, use smaller ones. Or make two batches so the scallops will not overcook.

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Author-signed copies available through

Barnes & Noble Booksellers Signing Event

* Chef Tell’s biography contains more recipes, plus 70 photos and 452 pages of rich memories and text, offering life lessons that are timless. The book is available in hard-cover, audiobook and eBook formats in Barnes & Noble Booksellers and online through many venues internationally.

© 2014 by Ronald Joseph Kule. All Rights Reserved.

I Wrote the Biography of A Dead Guy

27 Jun

Why I Wrote My Book

I wrote the biography of a dead guy. I had good reason to sit down and write a biography of a dead chef, because he had been my brother-in-law. His real name was Friedemann Paul Erhardt, but his television persona — how people knew him on TV and at live cooking demonstrations around the country — was CHEF TELL.

Confession & Redemption

230,000 copies sold

1982 Best-seller Cookbook

The plain truth is that the rest of my family knew Chef Tell when he was alive much more than I. At the time of his greatest involvement with our family, I was travelling extensively across North America and I never attended many family functions that he attended. One thing I did know, though, was that part of our family loved him, the others hated him.

Chef Tell caused that reaction wherever he went. He was not meek, quiet or timid about what was on his mind. He was tall (6′ 3″), hefty (250 pounds), and he had a thick German accent. In other words, he was a commanding figure with a no-nonsense presence and a precise manner of living his life among the rest of us. You had to either love or hate him; you could not ignore him.

Tell also had a rapier wit and loved to make people laugh, which he could do easily. He loved to teach people to cook, which was his way of giving back. If you let him get inside of you, or you got inside of him, you would become fast friends.

The truth about Chef Tell was that he had a heart of gold.

Christmas party with staff at the Manor House

Christmas party with staff at the Manor House

The Fastest in the Kitchen

And he was competent in the kitchen. He was intelligent and fast with his (custom) knives and food preparation. Other chefs stepped well away when time was short, and meat had to be carved up and prepared for diners expecting nothing less than the best, who knew that Chef Tell was in the house.

Tell once beat all other timed records on the LIVE! with Regis & KathyLee show for prepping five courses in under five minutes!  He had boasted that he was “the fastest chef with knives in the West” on an earlier appearance, and Regis challenged him to prove it. Chef Tell won the contest. No one has since broken his record over more than 10 years.

But… back to why I wrote my book

I sat down and took about two years out of my life to risk writing a biography of a man I hardly knew well, because he made people feel like they were important. In a few words: he was a larger-than-life personality who left behind a fan base of 40 million Baby Boomers; legacy that all TV chefs today emulate; and a vacuum for those who had worked with him in the business of cooking.

Tell’s lot was to blaze the trail for celebrity chefs on TV — he was the pioneer. He left us too soon. With the rest of us wondering if we loved or hated him, and people wondering what had become of him, I had to write the biography so that his place in culinary history would not be forgotten.

“Chef Tell started all this television madness about chefs.” — Regis Philbin, Emmy-winning TV host

I simply had to find out for myself if I loved this guy or hated him. The result of my quest to answer that obsession is my book. Readers have been pleased to spend their time with it. To date, all reviews have been five-star.

Here are two:

chris gibson book“This book is excellent and well-written,”Chris Gibson, author of Acne Free in 3 Days ~ How I Cured My Acne Condition in 3 Days ~ No Prescriptions… No Over-the-Counters… 100% Natural 




walter staib“It’s a well-written book. The author did such a job. It reads extremely well. You pick up the book and you don’t want to put it down. There’s good information here, and it shows people at the end of the day that life is full of surprises.”

― Chef Walter Staib, Emmy-winning TV show host of A Taste of History on PBS, and SuperFoods with Chef Walter Staib; operator of City Tavern in Philadelphia.

Perhaps, you will want to read my book, too. Author-signed copies of CHEF TELL, The Biography of America’s Pioneer TV Showman Chef are available on my website.  The hard-copy edition is 452 pages, 70 photos, with 7 new recipes. This is also available in all bookstores on their shelves or by request, and on their web sites in all the usual locations. The Audiobook and eBook editions are available through online.

(PLEASE NOTE: A portion of all author royalties go to CHEFS FOR HUMANITY, a 501 (3)(c) non-profit organization founded by Iron Chef Cat Cora, in Chef Tell’s name. Chef Tell always gave back and paid forward what he was given.)

click to buy an author-signed copy

© 2014 by Ronald Joseph Kule. All Rights Reserved.




13 Jun

NOTE: The following press release announces a milestone for Chef Walter Staib, a friend of Chef Tell’s. Chef Staib wrote one of the two forewords for the biography, CHEF TELL The Biography of America’s Pioneer TV Showman Chefby Ronald Joseph Kule. The other foreword is by TV host Regis Philbin.


CONTACT: Molly Yun, City Tavern Restaurant,



Chef StaibPHILADELPHIA – June 10, 2014 – It is with great pride and honor that we announce that Chef Staib celebrates his 20th anniversary as proprietor of City Tavern restaurant in Old City Philadelphia. A landmark and part of the Independence National Historical Park, City Tavern is the most authentic 18th century dining experience in America.

City Tavern, named “one of the most iconic restaurants in America” by Zagat, the restaurant rating company, consistently wins the award of excellence from TripAdvisor, the travelers’ review site.

Not only a destination restaurant for Philadelphians and visitors, City Tavern plays an important role in educational trips. Thousands of school children visit the restaurant annually and experience a meal as the founding fathers did, while learning about the Colonial Era of America.

Staib’s dive into operating City Tavern led to many extraordinary things. His historical research for the menu led to a passion to preserve American culinary heritage through a cookbook of City Tavern’s most popular traditional recipes. Chef Staib is now the author of six cookbooks.

Dining guests, who loved the stories behind the 18th-century recipes, inspired Chef Staib’s PBS cooking show A Taste of History, which has won four Emmy Awards and a James Beard nomination.

“City Tavern led me on a journey I never could have dreamed I would be on, and I’m incredibly grateful to have operated it for 20 years,” Staib said.

As a business owner in Philadelphia, employer of hundreds of people and mentor in the food and beverage industry, Chef Staib maintains his love for this special restaurant. When Staib took over operations in 1994, he wanted to exemplify 18th century customs by bringing back farm-to-table cuisine, baking bread daily and offering ingredients that are traditionally local to the area. He renovated the kitchens, added a pastry and bake shop, recreated the wine cellars and larders, and began serving authentic to the era of the building cuisine.

“I poured all my resources into researching menus, recreating the parts of the building not already complete and making this as magnificent as it was when it originally opened,” Staib said.

Colonial Server

City Tavern first opened its doors in 1773, when Philadelphia was the largest, most cosmopolitan city in British North America. In 1774, members of the First Continental Congress used it as a gathering place. Thirteen years later, the Constitutional Convention held its closing banquet here. George Washington, John Adams, Thomas Jefferson and others whose names have become an integral part of history enjoyed its hospitality. John Adams once called it “the most genteel tavern in America.”

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