tag:blogger.com,1999:blog-65019543637703394792024-02-19T11:12:18.657-05:00Think, Cook, EatFoodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-6501954363770339479.post-87467817829162828672009-08-28T15:22:00.002-04:002016-07-07T19:42:52.595-04:00Habanero LemonadeMy favorite drink lately has been vodka. I found an Icelandic one that I am particularly fond of. It uses natural springs and natural volcanic rock for filtering to produce a very clean and refreshing vodka. It just doesn't have that grainy taste.<br />
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I found some great peppers at the local farmer's market, including serrano, cayenne, and habanero. I added these, along with some garlic, to an empty wine bottle and vacuum sealed it. After a week, I made a simple lemon sour mix by boiling sugar and water and adding fresh lemon juice and grated rind. I thought habanero lemonade would be excellent. I tried 1/3 shot...ok, stop right here. DO NOT TRY THIS AT HOME! I normally eat raw jalapenos with no problem, but this had me running for the ice cubes and milk. I poured another drink in the same glass, and could still feel a singe later. The savory essence of garlic also emanates from the bottle. This would be great as a splash in a bloody mary, or as a practical joke. Otherwise, I will save this for special occasions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRbtOVk21M7MkFJokkFdSVJkZjgZ6lmj-rxjLC18AkshlCkAWKxuhULxpDiWbjV6WF1n14sE_j-a7lH0MW5wJaAZCGpxlJU1MzYIRt0lk-q-Jg9yrjrH_ARpqaN9LRUuaH4fsNU97RWg/s1600-h/_MG_4524.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368440518106596066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRbtOVk21M7MkFJokkFdSVJkZjgZ6lmj-rxjLC18AkshlCkAWKxuhULxpDiWbjV6WF1n14sE_j-a7lH0MW5wJaAZCGpxlJU1MzYIRt0lk-q-Jg9yrjrH_ARpqaN9LRUuaH4fsNU97RWg/s320/_MG_4524.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy3LB4UqZ-n_V-kMk3GJrRXPFClTN3_dW8ZBbRcnKM8DJjTULUeGHhNZ6_wVAAvVIfhnR10fZ4TUa-cxeTpPEuqpMkX-I1z1FZqjsm0QxwTMfD2qxn51_p9U76vpzNkE61kwDNaVzF1o/s1600-h/_MG_4525.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368440515528327682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy3LB4UqZ-n_V-kMk3GJrRXPFClTN3_dW8ZBbRcnKM8DJjTULUeGHhNZ6_wVAAvVIfhnR10fZ4TUa-cxeTpPEuqpMkX-I1z1FZqjsm0QxwTMfD2qxn51_p9U76vpzNkE61kwDNaVzF1o/s320/_MG_4525.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a><br />
<img alt="" src="file:///E:/Design/Pictures/Food/2009/_MG_4524.jpg" />Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com2tag:blogger.com,1999:blog-6501954363770339479.post-24527593336063691712009-08-21T23:04:00.000-04:002009-08-22T00:32:54.721-04:00Meat & PotatoesAnother way I have found works well for tougher cuts of meat is a sort of pan fry and steam method. This is the same method used to cook pot stickers. I tenderize, cube, and marinate the beef. When I am ready to cook, I sear it in the wok, then add a little liquid, usually broth, wine, or beer. I cover with a tight fitting lid and turn to low for around 7-8 minutes. This will act as a pressure cooker and give you that tender roasted meat texture.<br /><br />The gratin was simply mixed, added to a dish, and baked for about an hour in a 375 degree oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAixbS42Ge1RXnwuPLZ4uF672ffojxX_AdtDPgbaT8tkXiSnnwCZrxpMcUGDxv5sCqQ1HhX9CW7HdUWYrCN01lJwx-OrvFVYZQoz1pFQ5pSEXKeOg9aG4A90gK_0AyDjKiP_uKUePwlLk/s1600-h/_MG_4553.jpg"></a><br /><span style="font-weight: bold;">Beef:</span><br />basil<br />lemonjuice<br />garlic<br />grapeseed oil<br />white wine vinegar<br />corriander<br /><br /><span style="font-weight: bold;">Gratin:<br /><span style="font-weight: bold;"></span></span>milk<br />yellow squash<br />yukon gold potatoes<br />onion<br />poblano<br />garlic<br />nutmeg<br />goat cheese<br />salt<br />pepper<br />malt vinegar<br />truffle oil<br /><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAixbS42Ge1RXnwuPLZ4uF672ffojxX_AdtDPgbaT8tkXiSnnwCZrxpMcUGDxv5sCqQ1HhX9CW7HdUWYrCN01lJwx-OrvFVYZQoz1pFQ5pSEXKeOg9aG4A90gK_0AyDjKiP_uKUePwlLk/s1600-h/_MG_4553.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAixbS42Ge1RXnwuPLZ4uF672ffojxX_AdtDPgbaT8tkXiSnnwCZrxpMcUGDxv5sCqQ1HhX9CW7HdUWYrCN01lJwx-OrvFVYZQoz1pFQ5pSEXKeOg9aG4A90gK_0AyDjKiP_uKUePwlLk/s320/_MG_4553.jpg" alt="" id="BLOGGER_PHOTO_ID_5368438100692975362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqW4kaA86CQo0hwVLeeOpKpy4Q-2906oMAbSxyEFIDyUAVSXEZw5BwpmuW5_UCUYbaDq6YR8BMjKFySR0inHnPYsBZdCM0O1jW-dFiJnlFL1uOjd-mlijjHro6j6-b7C7oewBKQSQknY/s1600-h/_MG_4558.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqW4kaA86CQo0hwVLeeOpKpy4Q-2906oMAbSxyEFIDyUAVSXEZw5BwpmuW5_UCUYbaDq6YR8BMjKFySR0inHnPYsBZdCM0O1jW-dFiJnlFL1uOjd-mlijjHro6j6-b7C7oewBKQSQknY/s320/_MG_4558.jpg" alt="" id="BLOGGER_PHOTO_ID_5368438106371970946" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-2369030403338575732009-08-16T10:42:00.000-04:002009-08-16T11:05:15.041-04:00Hot tamales and they're red hot....yeah, she got 'em for saleI love Mexican food. One of my favorite dishes is the tamale. I have always been intrigued by the myth behind this delightful pocket food. Most think that they are hard to make, and you have to spend all day in the kitchen. Also, that you have to make 1,000,000 of them. They do take some time and planning, but I have found they are another form of refrigerator velcro.<br /><br />I started with the bone from the breakfast sausage I made to create a basic pork broth with the usual celery, carrots, garlic...any internet search will show the recipe. I did the same with the leftover carcasses of the chickens I smoked and a few fresh chicken pieces as well to make a chicken broth. Once these were completing, I sauteed some onions and peppers, then added my pork and chicken, respectively, to create 2 fillings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ibbs31Czbh_U7CwvJDoymbb-DIsG9trtbaemUKe-4a_1UfilCzlx7xf0x7uxiqY7X323la-ndhppWGJsT3uWTKax41QmKWdOPfZmn30IxU2gAhcmmuuD9R7HK37Jd_3nkJscTJtXExc/s1600-h/_MG_4985.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ibbs31Czbh_U7CwvJDoymbb-DIsG9trtbaemUKe-4a_1UfilCzlx7xf0x7uxiqY7X323la-ndhppWGJsT3uWTKax41QmKWdOPfZmn30IxU2gAhcmmuuD9R7HK37Jd_3nkJscTJtXExc/s320/_MG_4985.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717101993464978" border="0" /></a>I setup my prep station with the fillings and steamer, then grabbed my soaked corn husks. The dough was made from the recipe on the side of the package. Be sure to get the cornmeal that has been treated with lime that is best for tamales.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju58lV1gxt2u_E-_MLWFTETkstqH17BQk-ULGldTYy4pZFr1BkqN1YS0AzYpb7erSnjOQVB6kVCVW2AfYErg5GjmmiI469PIuYHiJoAfGWtB7piA8mMdxrMR5Z-zl7Vv95wvoMidhu070/s1600-h/_MG_4995.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju58lV1gxt2u_E-_MLWFTETkstqH17BQk-ULGldTYy4pZFr1BkqN1YS0AzYpb7erSnjOQVB6kVCVW2AfYErg5GjmmiI469PIuYHiJoAfGWtB7piA8mMdxrMR5Z-zl7Vv95wvoMidhu070/s320/_MG_4995.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717107357200914" border="0" /></a><br />It didn't take long until I had a full pot of tamales.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3cjSgCm_-bohhLUQ-nSDqXlOtknIWb2WaUrqkAasK-6I0c-szdQcVYCvx3FEqlbZoRhHCjPtdrEZBgyQaETJ9QBJHOdOnWDn92QlDHozPP2OQbXor7v0qDVwv5ltt2S087GIQXf9ZB8/s1600-h/_MG_4998.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3cjSgCm_-bohhLUQ-nSDqXlOtknIWb2WaUrqkAasK-6I0c-szdQcVYCvx3FEqlbZoRhHCjPtdrEZBgyQaETJ9QBJHOdOnWDn92QlDHozPP2OQbXor7v0qDVwv5ltt2S087GIQXf9ZB8/s320/_MG_4998.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717112315033106" border="0" /></a><br /><br />I found myself with extra dough, so I mixed black beans with adobo powder and finished the batch in a second steamer.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rF-nyr50wnc60u7tC57OhVhps1MtvApmyyd0TPfFgXRgZrFkKjolUjNYi_m2VExS0S7VzeKI_8cD8bygxVf1vALBI4_rJbdkBh-GqYhb4i1pvkehPN7v1Qt4NYFSOhMZ9Ht36WAvPi8/s1600-h/_MG_5001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rF-nyr50wnc60u7tC57OhVhps1MtvApmyyd0TPfFgXRgZrFkKjolUjNYi_m2VExS0S7VzeKI_8cD8bygxVf1vALBI4_rJbdkBh-GqYhb4i1pvkehPN7v1Qt4NYFSOhMZ9Ht36WAvPi8/s320/_MG_5001.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717113438019618" border="0" /></a><br />Added some broth to the steaming pot, then the tamales and covered. 2 hours later, I had my very first batch.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lswExINx0n4-B1KA_dLbqWYKW-LsNJ1LpaVspqjMC8FEip8PRiRGtdiPMPg29GpinhrcupvbvTdibaOkyK2WqQiIYe26NUtA0whXJ8tqLkCvwqvNJAKl1T9EH1I38KTAxBxEJn-JNFw/s1600-h/_MG_5011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lswExINx0n4-B1KA_dLbqWYKW-LsNJ1LpaVspqjMC8FEip8PRiRGtdiPMPg29GpinhrcupvbvTdibaOkyK2WqQiIYe26NUtA0whXJ8tqLkCvwqvNJAKl1T9EH1I38KTAxBxEJn-JNFw/s320/_MG_5011.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717408960538882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtp9uUJzh5AwdibeUcVvW1hTnPmIg39lPiBAzIrdLCukSNEC7h0zv8SzMTNZZg0cXg9VUQn9hx86H66TjLh3mNxHVc8kxMbL1S2uKa1Q7cnk-eo4zIY_IM4xzMMWn1qOjItjeDSkemVE/s1600-h/_MG_5005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtp9uUJzh5AwdibeUcVvW1hTnPmIg39lPiBAzIrdLCukSNEC7h0zv8SzMTNZZg0cXg9VUQn9hx86H66TjLh3mNxHVc8kxMbL1S2uKa1Q7cnk-eo4zIY_IM4xzMMWn1qOjItjeDSkemVE/s320/_MG_5005.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717118679591538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQexeEet0SqiVik7CDeDd9056-Q0X6d4m-OTNI310eMIirfjSCAiiM3Vev8iv_h333kSPaNH6coWoKiBemhz5JLERIw_spoJcbCvQrRIoZLcb0HGAMIa4b7WQ2bPE6fS-GvKMOKlDJ3oM/s1600-h/_MG_5015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQexeEet0SqiVik7CDeDd9056-Q0X6d4m-OTNI310eMIirfjSCAiiM3Vev8iv_h333kSPaNH6coWoKiBemhz5JLERIw_spoJcbCvQrRIoZLcb0HGAMIa4b7WQ2bPE6fS-GvKMOKlDJ3oM/s320/_MG_5015.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717411706828018" border="0" /></a>I added a can of tomato paste to the steaming broth and reduced to form a sauce, while the tamales set on the counter. A little frisee, bibb lettuce and goat cheese brought something fresh and creamy to the party. I topped with a dressing of the following. This was definitely the best meal all month.<br /><br /><span style="font-weight: bold;">Blueberry vinaigrette</span><br />blueberries<br />thyme<br />salt<br />pepper<br />rice wine vinegar<br />sesame oil (the Mediterranean kind)<br />sugar<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eWif0GVDhbFCg0N-sVlj-v8LtFuXjqLpv5ztmEd6QuCSWw89ACVO6mG7is3YH0TVyTJGmYgmUkB57RQ-P6gkr-q_mDXuOARvlQ9D1LxVVP_bLecE-uo1gupwQA6oRy5mxqchPvHpWZc/s1600-h/_MG_5012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eWif0GVDhbFCg0N-sVlj-v8LtFuXjqLpv5ztmEd6QuCSWw89ACVO6mG7is3YH0TVyTJGmYgmUkB57RQ-P6gkr-q_mDXuOARvlQ9D1LxVVP_bLecE-uo1gupwQA6oRy5mxqchPvHpWZc/s320/_MG_5012.jpg" alt="" id="BLOGGER_PHOTO_ID_5368717408892723042" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-21810646400784106692009-08-13T14:38:00.000-04:002009-08-13T20:57:54.226-04:00A new way to smoke<span>I decided to try rubbing mustard</span><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span><span>on my pork butt this time, as well as omitting the molasses until it went on the smoker. I used hickory wood chunks, which are better than chips because they do not need to be soaked since they do not burn as easily. Sometimes, I throw one right into a charcoal grill. I have found that adding charcoal to the smoker in small increments will keep the smoke constant. If this is not done regularly enough, you will need to add more charcoal at each interval, which will give an overwhelming amount of smoke. In turn, your mild smokiness will turn into a mouth full of ash.</span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br /></span><span>This pork roast was only around 4-5 lbs, but I still smoked it for 11.5 hours. The chickens only needed about 4. My list of ingredients for each is below. All were applied the night before. As always, add, omit, increase, or decrease the ingredients as you see fit. Your apprehension to add too much of a new thing will probably control you to not overdo it, so feel free to experiment.<br /></span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br />1st chicken:</span><br />chicken broth<br />ale beer<br />garlic<br />lime juice<br />limeade<br />salt<br />onion powder<br />saffron<br /><br /><span style="font-weight: bold;">2nd chicken:</span><br />soy sauce<br />garlic<br />chicken broth<br />lime juice<br />hoisin sauce<br />teryaki sauce<br />rice wine vinegar<br />orange juice<br />dark brown sugar<br />hot toasted sesame oil<br /><br /><span style="font-weight: bold;">Pork butt:</span><br />(slather)<br />yellow mustard<br />dijon mustard<br />sweet hot mustard<br />(rub)<br />corriander<br />cumin<br />salt<br />pepper<br />chili powder<br />paprika<br />dark brown sugar<br />onion powder<br />garlic powder<br />(drizzle)<br />molasses<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs4n95IiHEDakm_Jw2rxzUscpegHcFzQ9UdzRdFQ2hJWn1yAV7LzxPQCDeT7uWTzdpEBbYh-xcvvoR5NSDPQyyftxCPZMUtWHV_EBQIZ5FW9020YoeTDH1z1cpWX7u0MGh4NxK7cFCIw/s1600-h/_MG_4552.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs4n95IiHEDakm_Jw2rxzUscpegHcFzQ9UdzRdFQ2hJWn1yAV7LzxPQCDeT7uWTzdpEBbYh-xcvvoR5NSDPQyyftxCPZMUtWHV_EBQIZ5FW9020YoeTDH1z1cpWX7u0MGh4NxK7cFCIw/s320/_MG_4552.jpg" alt="" id="BLOGGER_PHOTO_ID_5368435268896437394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0VHmSS6meJjuaX7p_mTNxsQsR2fRvJ54EIbvZJp3VL9y1mnwFtJc53yWmA_niRb1cEDKgANehioqb0tlFHdQxR4FJB3MKf-8YNvS38ZTqn8Xi2xS9bzbRXY-5HfJPs_yJ6DxQqIDPwI/s1600-h/_MG_4588.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0VHmSS6meJjuaX7p_mTNxsQsR2fRvJ54EIbvZJp3VL9y1mnwFtJc53yWmA_niRb1cEDKgANehioqb0tlFHdQxR4FJB3MKf-8YNvS38ZTqn8Xi2xS9bzbRXY-5HfJPs_yJ6DxQqIDPwI/s320/_MG_4588.jpg" alt="" id="BLOGGER_PHOTO_ID_5368435274458830386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVvvmMfn4xZeWHMJa4IiNZv1jY1AMG8A4twHnsxwMhaAcygPG1b4MR9rMKU7eL1YYGFVU6LOGm3gdXqtrsLVyoKXj_MXMQJCBqgeoE3sBinSyt8ViQHPPc7i6bNXXaoSScNuwLwxr0wo/s1600-h/_MG_4601.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVvvmMfn4xZeWHMJa4IiNZv1jY1AMG8A4twHnsxwMhaAcygPG1b4MR9rMKU7eL1YYGFVU6LOGm3gdXqtrsLVyoKXj_MXMQJCBqgeoE3sBinSyt8ViQHPPc7i6bNXXaoSScNuwLwxr0wo/s320/_MG_4601.jpg" alt="" id="BLOGGER_PHOTO_ID_5368435282932834514" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih71_M6QxNOrkdh7YDkIL3HR-wy0ZxkGkcJx7U9sAmpMsbBXNG6GaETyEOfYswhbOneYds2xSlo_hwFOsuCnPH9CufL6yx7wc0pOGKd0qp3QOyKbHvCoAQ7noXZLp0zz0rsZDF4XQ1jVc/s1600-h/_MG_4596.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih71_M6QxNOrkdh7YDkIL3HR-wy0ZxkGkcJx7U9sAmpMsbBXNG6GaETyEOfYswhbOneYds2xSlo_hwFOsuCnPH9CufL6yx7wc0pOGKd0qp3QOyKbHvCoAQ7noXZLp0zz0rsZDF4XQ1jVc/s320/_MG_4596.jpg" alt="" id="BLOGGER_PHOTO_ID_5368435280603771538" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-81060543089500012122009-08-10T23:36:00.000-04:002009-08-11T13:55:19.149-04:00Simple, elegantI heard a great chef say, "any trained monkey can grill a tenderloin, but taking a working cut of meat and making it tender and flavorful.....now that's talent." Take chuck, for example. I like to begin with a blade meat tenderizer, but a fork will work as well. I then made a marinade by combining coriander, black mustard seed, minced onion, cumin, garlic, ginger, Worcestershire sauce, soy sauce, dill, flat leaf parsley, lime juice, and rice wine vinegar. After marinating at least a day, I seared the beef in a skillet until a nice crust formed. I placed on a rack over a dish in a 275 degree oven until the internal temperature reached 145 since my target was 150.<br /><br />I received some fresh yellow heirloom tomatoes from a friend, and combined them with roasted white peppers and fresh Silver Queen corn. I muddled raw sugar with basil and added lime juice to make a dressing for the salad.<br /><br />My favorite rice lately involves coconut milk and saffron. If you cook rice at least once or twice a week, a rice cooker is a great investment. I prefer the fuzzy logic ones, as they automatically sense the temperature and amount of rice to cook. Perfect every time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyNufpIOcs9NDv9miQCGBORVcG_4POFSFJ8iv8EgaX6GwUnY2mRVeQVn8IlSlZ4fBhO9VMaW_7zFrqDnTZ8Tu0dsX9BoqsUMZ6XOxqk7Oky-TyitOZCZaLqVHaUAvKwpxjVtKibN-9n0/s1600-h/_MG_4239.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyNufpIOcs9NDv9miQCGBORVcG_4POFSFJ8iv8EgaX6GwUnY2mRVeQVn8IlSlZ4fBhO9VMaW_7zFrqDnTZ8Tu0dsX9BoqsUMZ6XOxqk7Oky-TyitOZCZaLqVHaUAvKwpxjVtKibN-9n0/s320/_MG_4239.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434579901507666" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com2tag:blogger.com,1999:blog-6501954363770339479.post-61980114288590013422009-07-21T23:15:00.005-04:002009-07-21T23:33:04.616-04:00More food pornI found some more old pictures that should get you in the mood, and should have more to come this week. I have been so busy with music and photography projects, that I have not been cooking. I went to the farmer's market last weekend, and I think that is about to change. We are deep into the summer cooking season, so hang on tight.<br /><br />Barbecued chicken with summer squash fried rice<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1TKGK-1fkTmLBB4EI8PPi6LtrAW2vfc3eCqDU7EBGGcRN8K-s0HtbGDD8clzt9mi25I10SvBilqY7Im423x8FCsrRBCmed2EM9mSpPQI4xU3HmNk1t1cm_-24SoNAzGGbSsOtO4Qgx0/s1600-h/_MG_9992.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1TKGK-1fkTmLBB4EI8PPi6LtrAW2vfc3eCqDU7EBGGcRN8K-s0HtbGDD8clzt9mi25I10SvBilqY7Im423x8FCsrRBCmed2EM9mSpPQI4xU3HmNk1t1cm_-24SoNAzGGbSsOtO4Qgx0/s320/_MG_9992.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118746404049730" border="0" /></a><br />Grilled Asian chicken with soy grilled Brussels sprouts & pepper risotto<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZWvnLGFlgB6XsLmKkqCPDDXNqJfGDtu7vZTzfGTgJgz49BCK66yTGRrsd7ntnKWBK4Ray4bm9-ScfKnCFLGmwf5plucL-o-Ndy27FnAGfgel4pEavGXDYQdmYuP2kY17ldnTi9GvDo4/s1600-h/_MG_9915.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZWvnLGFlgB6XsLmKkqCPDDXNqJfGDtu7vZTzfGTgJgz49BCK66yTGRrsd7ntnKWBK4Ray4bm9-ScfKnCFLGmwf5plucL-o-Ndy27FnAGfgel4pEavGXDYQdmYuP2kY17ldnTi9GvDo4/s320/_MG_9915.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118743857469938" border="0" /></a><br />Stuffed flounder with orange reduction & lobster mushroom gnocchi<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBRJSrp9pyv1H9dC6VFqTzunzyF4Jw6b_Uj6VueV6EEZmnSPTjAPaIcSgP4AVpjf3IF2knMXnVby3Q2FDOXOKRsOSQVdW0JZN6Wc6ydlFxQ-mRef1ri7nHnAJhHW_zpJxqcGP9JL8_9k/s1600-h/_MG_0869.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBRJSrp9pyv1H9dC6VFqTzunzyF4Jw6b_Uj6VueV6EEZmnSPTjAPaIcSgP4AVpjf3IF2knMXnVby3Q2FDOXOKRsOSQVdW0JZN6Wc6ydlFxQ-mRef1ri7nHnAJhHW_zpJxqcGP9JL8_9k/s320/_MG_0869.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118738888349842" border="0" /></a><br />Roasted red pepper bisque with poblano cream & grilled chicken pesto flatbread<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQon1kCbpC0sPpXTRb2TyLBhKgT1Q_ZlLr68ZTgglcDOto4R_8XI-7C-v9euI6YVl8cizP9pSiuvthuY1JumNz2YdCxyxbJQs_l8rMLXr1boLerqD4reEbZhMdxV2s6wxnJ2WE6sJjTG4/s1600-h/_MG_1868.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQon1kCbpC0sPpXTRb2TyLBhKgT1Q_ZlLr68ZTgglcDOto4R_8XI-7C-v9euI6YVl8cizP9pSiuvthuY1JumNz2YdCxyxbJQs_l8rMLXr1boLerqD4reEbZhMdxV2s6wxnJ2WE6sJjTG4/s320/_MG_1868.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118734835121938" border="0" /></a><br />Grilled NY Strip with sauteed spinach & mushroom polenta<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mr5D2PQhDoTfJNbC_ne7ou2fgAR8Bvi-5RBw6HVhArGf3qtZj9MQd2PLCRyMNBZQendRiDBlRH5XMigvt7OurZz5w87e3Vw1O3KAFRmJJ5d6IRAnhtOKdR4MeV1RY5L18z0NGK_x1UQ/s1600-h/_MG_0864.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mr5D2PQhDoTfJNbC_ne7ou2fgAR8Bvi-5RBw6HVhArGf3qtZj9MQd2PLCRyMNBZQendRiDBlRH5XMigvt7OurZz5w87e3Vw1O3KAFRmJJ5d6IRAnhtOKdR4MeV1RY5L18z0NGK_x1UQ/s320/_MG_0864.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118503249592050" border="0" /></a><br />Beef osso bucco<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDiRhvnYYc6FVKjCWUJQ56eSVKQMjaIBD7exomFv2m7utVDnSui3n5hKDeNPIqL49cZACtmKy-MGK8z0mzeXVLDyO08sUVytvsb90sndUhyphenhyphenwEDo6JGMhp511qYLXWE3_4EX0h6wWak5M/s1600-h/_MG_0857.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDiRhvnYYc6FVKjCWUJQ56eSVKQMjaIBD7exomFv2m7utVDnSui3n5hKDeNPIqL49cZACtmKy-MGK8z0mzeXVLDyO08sUVytvsb90sndUhyphenhyphenwEDo6JGMhp511qYLXWE3_4EX0h6wWak5M/s320/_MG_0857.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118497805439410" border="0" /></a><br />Smokey turkey (bones made great stock)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJie7WhpYYS4bB4EhwRZ36eD_tendbJO9D_WbcoKZYAMQPpD0uUtR3xV7WFMpHUCMyYjYebbwb4hRoScKcYOrlWqQYTjoLGfH2__Tzl52sQYd2_zvIoSrGVYDTzFxAoEnUVhAmAq-I6c/s1600-h/_MG_0818.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJie7WhpYYS4bB4EhwRZ36eD_tendbJO9D_WbcoKZYAMQPpD0uUtR3xV7WFMpHUCMyYjYebbwb4hRoScKcYOrlWqQYTjoLGfH2__Tzl52sQYd2_zvIoSrGVYDTzFxAoEnUVhAmAq-I6c/s320/_MG_0818.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118496776541410" border="0" /></a><br />Mixed berry galette with fresh whipped cream<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdg2fAauj3_30mY__A4fjU5gmtoANBZnU2yQJRYkLkeUZkeEgzhJDLIdZGzogD6dUaajrelyd1960PDTC147IjtBp0fp4lS1hephyphenhyphenKAi2dQDTI6NiYkH0i8HGerJTm9WqIuLKUSwa7Bo/s1600-h/_MG_0284.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdg2fAauj3_30mY__A4fjU5gmtoANBZnU2yQJRYkLkeUZkeEgzhJDLIdZGzogD6dUaajrelyd1960PDTC147IjtBp0fp4lS1hephyphenhyphenKAi2dQDTI6NiYkH0i8HGerJTm9WqIuLKUSwa7Bo/s320/_MG_0284.jpg" alt="" id="BLOGGER_PHOTO_ID_5361118487576484690" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-76401256524610756162009-06-11T16:42:00.001-04:002009-06-11T16:42:11.215-04:00Saturday SoupLately, I have been saving the bones from chicken breasts along with the stems of mushrooms and tops of leeks. These can be frozen and come in handy when making a stock. I decided to make use of the abundance of extra parts of things, and what better than a soup. I started by roasting some raw chicken bones that I had already used the meat from and frozen. Then, I added this to water, leek and mushroom scraps, a carrot, garlic, salt, and pepper. After this simmered nicely into a stock, I strained it. To the now empty pot, I added diced onions, celery, and carrots which sweat for about 5 minutes. I then added garlic and flour, sauteed, and then the stock. Next, the diced Yukon Gold and saffron were added and this was simmered uncovered until the potatoes were done. I added the minced chicken from the bones, along with corn and cream and simmered another 10 minutes. I topped with a pinch of fresh grated nutmeg, and it was incredible. Definitely a great way to spend a Saturday afternoon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPkLJ25pwVjLQKvRthnW196hCyOkjEs4iq7F4qs470a5Z9zI3JBVleGHKekfunkGnBraYdyC4KrSwdoxTRLz5Fyh97OVcvY62DMb84rkmYXo2Z3ecnKAEsR4MiLoC9LoC7pqikR1WyQc/s1600-h/_MG_9419.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPkLJ25pwVjLQKvRthnW196hCyOkjEs4iq7F4qs470a5Z9zI3JBVleGHKekfunkGnBraYdyC4KrSwdoxTRLz5Fyh97OVcvY62DMb84rkmYXo2Z3ecnKAEsR4MiLoC9LoC7pqikR1WyQc/s320/_MG_9419.jpg" alt="" id="BLOGGER_PHOTO_ID_5343315777574101170" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-82084206387475057172009-06-03T23:29:00.006-04:002016-07-07T19:39:59.362-04:00Random StuffAs usual, my procrastination has left me postless for quite some time. While cleaning out some old folders on my desktop, I stumbled upon a collection of older photos. These are my lost works from the last few months. Enjoy!<br />
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Rotisserie Cornish hen with Jasmine rice and broccoli in cheese sauce.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJouT-5ugxvPDAU2_KeofigW4ujYtu-msLIWr0dcJvCwPbNMcULEnjKIwKU5q1UDxjbYL5fo0JeHxu1C1wlYHdjaejTgoTZtllf95zN8c5D6USSTEarOcSwP4Crv55cF5zyXx_xmoV0Zk/s1600-h/_MG_9588.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343311303205984178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJouT-5ugxvPDAU2_KeofigW4ujYtu-msLIWr0dcJvCwPbNMcULEnjKIwKU5q1UDxjbYL5fo0JeHxu1C1wlYHdjaejTgoTZtllf95zN8c5D6USSTEarOcSwP4Crv55cF5zyXx_xmoV0Zk/s320/_MG_9588.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Cornmeal fried grouper over homemade kimchi and Yukon mash with mango-avocado relish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZImlFl5TlX1YFpA9tahWBfS3S7W1Oq_hbXpl3sJsYA2cd0Z1mCTXUZF6dwuJc46LylXMTIhKWuNotijOYQE1WUiVI2mmunz8CZXG6PXTpg__E-K5Tme46gVjDlO_4gkqnz34M3bOw1sw/s1600-h/_MG_9544.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343311297784025826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZImlFl5TlX1YFpA9tahWBfS3S7W1Oq_hbXpl3sJsYA2cd0Z1mCTXUZF6dwuJc46LylXMTIhKWuNotijOYQE1WUiVI2mmunz8CZXG6PXTpg__E-K5Tme46gVjDlO_4gkqnz34M3bOw1sw/s320/_MG_9544.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Fresh smoked turkey on homemade focaccia with cheddar, spinach, and mayo.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI2WHryl8bVtRnS7UQB9AfaXrWMzg1cqAAMo5Pz8gvbco1wmXcJ-ufcjakjrFSri5G23LLieP_vd99S0q2IpO83xnmoROHtTfxlzXpO0vgyGivfllABTlcpSt0NI0zasBhpvNGfen4GU/s1600-h/_MG_9498.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343311295540480578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI2WHryl8bVtRnS7UQB9AfaXrWMzg1cqAAMo5Pz8gvbco1wmXcJ-ufcjakjrFSri5G23LLieP_vd99S0q2IpO83xnmoROHtTfxlzXpO0vgyGivfllABTlcpSt0NI0zasBhpvNGfen4GU/s320/_MG_9498.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Blackened chicken over braised Napa cabbage with white beans & red rice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kj6jzu4Npbx9U2b7ldN0TgziQ8POtR0FMDkrbvlCumt6GEuKKGJRXEaGjftwzcEuPbeiRimfQkpJSvpiGOa9jT4XV8AZj_4qZoE8sIZhjl9Kd0Uf6xrPAXJPnpZAQTzKNSimoiAQCMA/s1600-h/_MG_9304.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343311294539986642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kj6jzu4Npbx9U2b7ldN0TgziQ8POtR0FMDkrbvlCumt6GEuKKGJRXEaGjftwzcEuPbeiRimfQkpJSvpiGOa9jT4XV8AZj_4qZoE8sIZhjl9Kd0Uf6xrPAXJPnpZAQTzKNSimoiAQCMA/s320/_MG_9304.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Pan roasted chicken with pan jus, mashed potatoes, and sauteed vegetables.<span style="text-decoration: underline;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3EbBpioPlhO6JbOFYJmun2pNOZwpR3LkmIq2DhM-6wwVhJEX9lL_ekawmXwjXgjIYtB4FqxD652Qcs3fk-8zX9miSgb4fgJbfqUYCKnwcv0M-KsJ5S3Jnqe-KZxFN620iB4atq_h_4/s1600-h/_MG_9298.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310975555262914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3EbBpioPlhO6JbOFYJmun2pNOZwpR3LkmIq2DhM-6wwVhJEX9lL_ekawmXwjXgjIYtB4FqxD652Qcs3fk-8zX9miSgb4fgJbfqUYCKnwcv0M-KsJ5S3Jnqe-KZxFN620iB4atq_h_4/s320/_MG_9298.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Chicken chili topped with grilled jalapeno, crispy skin, and jalapeno-cheddar cornbread.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxeBR5hs93VPv2KZ38TpN1eaRkPIavqUG0U9hDQNYmEHU7gJA4vi56bLUaxhvP0GCoKCgHf1mVughfPJLckWkGvvk-taJQTwrk2KOmKRVC8ZplwjrIbnTE2EQTdR_XkCY-hxPm0g7dEw/s1600-h/_MG_9091.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310971085606866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxeBR5hs93VPv2KZ38TpN1eaRkPIavqUG0U9hDQNYmEHU7gJA4vi56bLUaxhvP0GCoKCgHf1mVughfPJLckWkGvvk-taJQTwrk2KOmKRVC8ZplwjrIbnTE2EQTdR_XkCY-hxPm0g7dEw/s320/_MG_9091.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
And what do you make with the leftover cornbread? Add a little sweetened condensed milk for a spicy treat.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeKbNLk8m-gmh9_C2OGEaqkH_SBJirT6q716j6f0vX9u7gZPUwgR4bScJAUVQcXqSaX8lVND3L63B6gpfLmGdliYEixvcmZnJRernatHz9lIL18d1c8tbry0jW_1NNQqQH3FUFIhiHkQ/s1600-h/_MG_9112.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310970063445986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeKbNLk8m-gmh9_C2OGEaqkH_SBJirT6q716j6f0vX9u7gZPUwgR4bScJAUVQcXqSaX8lVND3L63B6gpfLmGdliYEixvcmZnJRernatHz9lIL18d1c8tbry0jW_1NNQqQH3FUFIhiHkQ/s320/_MG_9112.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
This is one of my favorite things to cook, and you can use about anything. I start by making a chicken pot pie filling, then filled in between puff pastry sheets to make a chicken pot pie napoleon.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZT3gekHRDxw9YVQc4kDziJUp-ifQOYMWSecP44tkXXupVSig4EFujyhXsQXiev1bJmLQ_yM77Q7CT7HdoIYAhfSRBxvL54_PxUogCbWL0iwXdmZSZdJPrD20f7gsAEJgCcmukFvm67A/s1600-h/_MG_8971.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310965927107858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZT3gekHRDxw9YVQc4kDziJUp-ifQOYMWSecP44tkXXupVSig4EFujyhXsQXiev1bJmLQ_yM77Q7CT7HdoIYAhfSRBxvL54_PxUogCbWL0iwXdmZSZdJPrD20f7gsAEJgCcmukFvm67A/s320/_MG_8971.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Grilled chicken with black sesame paste, rice, and kimchi.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3FGMeD7eSjaP7PjHRBh9iMrIrl3ZCPqfZxBuPr6QySpfb7JbtWWz3Fin0iTP4zqQbg8yZLmMRvZwJC2j2mfs9i-z2RMHmv06OWXJ4Afkre2EVvlV6-d-3CwRBNLFDujneR5ncZa1Jmg/s1600-h/_MG_8961.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310675631020130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3FGMeD7eSjaP7PjHRBh9iMrIrl3ZCPqfZxBuPr6QySpfb7JbtWWz3Fin0iTP4zqQbg8yZLmMRvZwJC2j2mfs9i-z2RMHmv06OWXJ4Afkre2EVvlV6-d-3CwRBNLFDujneR5ncZa1Jmg/s320/_MG_8961.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
This has been one of my favorite drinks lately. I start by muddling cilantro and sugar, then mixing with a generous portion of mango vodka.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvZ4iIMKzmQq7dZDKT4EDGlpjEV94IcyrHdfAdLzEOGCNQFT5xJO376cLROLPAeFTVjROjFnDVavUKRzX-TT0uIfUSryoiy_a67zSTHtoF16EXbObngsPCqf0fj-JrUSkP0fAOUyVleM/s1600-h/_MG_8959.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310669408830690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvZ4iIMKzmQq7dZDKT4EDGlpjEV94IcyrHdfAdLzEOGCNQFT5xJO376cLROLPAeFTVjROjFnDVavUKRzX-TT0uIfUSryoiy_a67zSTHtoF16EXbObngsPCqf0fj-JrUSkP0fAOUyVleM/s320/_MG_8959.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Finally, I add orange juice and serve as a mango-cilantro martini on the rocks.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbV9SpMkobBGmnQxeQ9A1jYR0apr-0zah3-408jpQUXzkp55FgjaTEWniyVZ7qRwqx99SiL25QaHdmV3RUmN03Xxgloz0ehE-sO9jqXAQG7WMLESw93V0wfvnCdo3gJ9by2o2h7jAZHLc/s1600-h/_MG_8969.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310680017350098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbV9SpMkobBGmnQxeQ9A1jYR0apr-0zah3-408jpQUXzkp55FgjaTEWniyVZ7qRwqx99SiL25QaHdmV3RUmN03Xxgloz0ehE-sO9jqXAQG7WMLESw93V0wfvnCdo3gJ9by2o2h7jAZHLc/s320/_MG_8969.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Valentine's Day turned out to be a treat. Grilled NY strip, peppers, and mushrooms over mashed potatoes with snow peas...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH1_qcoudz2rNRC-78am4SzXoMaCwJAZfCK0YdzhKFJw37bJwesinFlqRA1cYY_ffGRPi4hB_Af3daSCW-5MBjb_miQD_EVVtSREjWzSw-luSZ_7ui8cuPz6iFhmfQACfR3ChEBq0aDk/s1600-h/_MG_8852.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310663729492546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH1_qcoudz2rNRC-78am4SzXoMaCwJAZfCK0YdzhKFJw37bJwesinFlqRA1cYY_ffGRPi4hB_Af3daSCW-5MBjb_miQD_EVVtSREjWzSw-luSZ_7ui8cuPz6iFhmfQACfR3ChEBq0aDk/s320/_MG_8852.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
...and for dessert, Pecan mocha pie with Patron Cafe. This was topped with homemade vanilla ice cream and an extra piece of pie crust since there is never enough.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmfXjt367FXf9K6sULHjhdZFgphi3CrTWDvPX6yjIn6ZwTQR6QM4Jk0Pa_OK1c6MUn8ca9Z2SJ_xy4zGggZFXsp1g3PEd5QYIoIJFbdwhr4hQ1ptEEm7oomCa7sLTkhfM6jTpL0OT2tI/s1600-h/_MG_8860.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343310666134522866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmfXjt367FXf9K6sULHjhdZFgphi3CrTWDvPX6yjIn6ZwTQR6QM4Jk0Pa_OK1c6MUn8ca9Z2SJ_xy4zGggZFXsp1g3PEd5QYIoIJFbdwhr4hQ1ptEEm7oomCa7sLTkhfM6jTpL0OT2tI/s320/_MG_8860.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-56761231967103664132009-05-18T10:29:00.005-04:002016-07-07T19:38:31.855-04:00Oops we did it againIt's been a while since our last cooking session, and we were eager to cook. The funny thing is that we did not have any preplanned ideas, but we knew that would come. We both headed to the markets to determine what the ingredients would be, and here is what we came up with.<br />
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T started us off with the appetizers. The roasted pepper bruschetta consisted of fresh roasted peppers tossed with basil & olive oil.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQNSO6UelKknoMEU7f7_yngkXHykOzgkUZbfuUxN19bQUsMGWnNKBFw1qcrfoTyHiam_IZKBn_ob4nzuSW1j4eL4Ygd0eEEJKsyQrRf8iq3ZCg8b4Zh1iO99oWZBo6shBlqHVTyxotNM/s1600-h/_MG_1668.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQNSO6UelKknoMEU7f7_yngkXHykOzgkUZbfuUxN19bQUsMGWnNKBFw1qcrfoTyHiam_IZKBn_ob4nzuSW1j4eL4Ygd0eEEJKsyQrRf8iq3ZCg8b4Zh1iO99oWZBo6shBlqHVTyxotNM/s1600-h/_MG_1668.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337172600238512418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQNSO6UelKknoMEU7f7_yngkXHykOzgkUZbfuUxN19bQUsMGWnNKBFw1qcrfoTyHiam_IZKBn_ob4nzuSW1j4eL4Ygd0eEEJKsyQrRf8iq3ZCg8b4Zh1iO99oWZBo6shBlqHVTyxotNM/s320/_MG_1668.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>With this, she served Gorgonzola & arugula stuffed zucchini. The arugula was wilted and sauteed with onion and brown sugar, then roasted in the zucchini.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgdYk6Tb6t-AyjWq9kFockN1nCJ2lfmXK4SWZFH1lvuNwgtTgBWyiHz5hSeQ4SLOoT2IhHQSR9t03yE-47xVkEARHIv-NDYd5_giAXzFKDaqzElYaI0_fcgN0_0JGOz0MiOnSwVN3shk/s1600-h/_MG_1671.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171548949812178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgdYk6Tb6t-AyjWq9kFockN1nCJ2lfmXK4SWZFH1lvuNwgtTgBWyiHz5hSeQ4SLOoT2IhHQSR9t03yE-47xVkEARHIv-NDYd5_giAXzFKDaqzElYaI0_fcgN0_0JGOz0MiOnSwVN3shk/s320/_MG_1671.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWPVXhCuBbK4Pw1ObIww3bR8bt1R8BZvn9uHTsU5Kb9ajEKyDKNi5SJGwFzMiLUOWTVn3NiUnTyISjMhFSG_AVazoksnA_H7Y8ijNuGm8TH3vMysqa65xL0AdO9rilcXt741LYQ0IhUo/s1600-h/_MG_1669.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171547097015666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWPVXhCuBbK4Pw1ObIww3bR8bt1R8BZvn9uHTsU5Kb9ajEKyDKNi5SJGwFzMiLUOWTVn3NiUnTyISjMhFSG_AVazoksnA_H7Y8ijNuGm8TH3vMysqa65xL0AdO9rilcXt741LYQ0IhUo/s320/_MG_1669.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Next was drunken shrimp with Meyer lemon vinaigrette. The shrimp were marinated in white wine, olive oil, and chives before being sauteed and topped with the vinaigrette.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtGKzrU7dCIlug0VoYxaltspf7cN4W5j7Xh14RVXRCceyVHcXClAVfG8NDMV_rZZU2szYkWf14dijBoWiQ2YHlhK8wSSnmZyAFwlCzAejlD2zcTXF1kbH4sioL4ZRYt77MVv1Jpp_Kgc/s1600-h/_MG_1680.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171550478282562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtGKzrU7dCIlug0VoYxaltspf7cN4W5j7Xh14RVXRCceyVHcXClAVfG8NDMV_rZZU2szYkWf14dijBoWiQ2YHlhK8wSSnmZyAFwlCzAejlD2zcTXF1kbH4sioL4ZRYt77MVv1Jpp_Kgc/s320/_MG_1680.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
As a side dish, broccolini and pears were blanched and sauteed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6ippljKj5zLnbq9XQNDlidtjV-om50eJghatqlrcn0PcmHlxvb0ItJC7mZsQ1vgv4IAL4FWITv1DvMwXhPCn7dJpEJLkRld85hU500eYt6fo2x5rILxFUOPEgWr5Gkx_sAf0EODpJro/s1600-h/_MG_1684.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171554584002578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6ippljKj5zLnbq9XQNDlidtjV-om50eJghatqlrcn0PcmHlxvb0ItJC7mZsQ1vgv4IAL4FWITv1DvMwXhPCn7dJpEJLkRld85hU500eYt6fo2x5rILxFUOPEgWr5Gkx_sAf0EODpJro/s320/_MG_1684.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Her final dish was a pan seared pork chop with kiwi butter and roasted leeks. The pork was covered in a rub consisting of white pepper, saffron, cardamon, corriander, onion, garlic powder, and Hungarian paprika for one hour, then seared and baked over a white wine tarragon broth. The leeks were roasted, covered with parmesan bread crumbs, and served with a sharp cheddar sauce.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAUvWUk9NW5euDcYIIXXJ7uqpCkVlFXNKxO33AdhyphenhyphenQy6y5W5OU9LLKjuAlfttqD5FbQS2DoPznW5_7o_y8jakdiAfeBSF9RWlmIp-RosQ0v3odt8sRWYT6psWGIH-qFAWmZST7nk-xiM/s1600-h/_MG_1691.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171655672482066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAUvWUk9NW5euDcYIIXXJ7uqpCkVlFXNKxO33AdhyphenhyphenQy6y5W5OU9LLKjuAlfttqD5FbQS2DoPznW5_7o_y8jakdiAfeBSF9RWlmIp-RosQ0v3odt8sRWYT6psWGIH-qFAWmZST7nk-xiM/s320/_MG_1691.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>And chicken for the non-pork eater. (The act of not eating pork will automatically disqualify you from receiving citizenship in North Carolina)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRQtKQXel5mYODWIxIvty2i-jTZ37zgxlbsSRqPbf9enjB-dhyphenhyphenB8_is2H6rfP-nEAMsBeDh9L_Y9t00GEGlb5OiLA8WwWJBnoWFRHuQKTu_NQChR2BzmcLT057t-zpAC9VqOE1_OsxHY/s1600-h/_MG_1690.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171652663773906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRQtKQXel5mYODWIxIvty2i-jTZ37zgxlbsSRqPbf9enjB-dhyphenhyphenB8_is2H6rfP-nEAMsBeDh9L_Y9t00GEGlb5OiLA8WwWJBnoWFRHuQKTu_NQChR2BzmcLT057t-zpAC9VqOE1_OsxHY/s320/_MG_1690.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
My first dish was wok seared tuna over coconut dal. I marinated the tuna in soy sauce, lime juice, tamarind, and brown sugar. The dal was made from yellow split peas, chicken broth, coconut milk, and a spice blend of toasted mustard seed, cinnamon, and cumin.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mF00PNecK96ASrhe637aMGbuLtU0WVh5V-ETJ4pecrezmyaHOcO8Y14zzQzQ3v0sTiKCTv_1LBNEdX7qBkAdBtxRLvEOKoUbieNi4H6MgDldUeNhDgESWB2U_prveXb7EX8x5VDBwsc/s1600-h/_MG_1701.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171657992208322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mF00PNecK96ASrhe637aMGbuLtU0WVh5V-ETJ4pecrezmyaHOcO8Y14zzQzQ3v0sTiKCTv_1LBNEdX7qBkAdBtxRLvEOKoUbieNi4H6MgDldUeNhDgESWB2U_prveXb7EX8x5VDBwsc/s320/_MG_1701.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I always want to try vegetarian dishes that sound good, but normally cannot do without meat. This time, I went a step further with a vegan gravy. For those who don't know what a vegan is, <a href="http://lmgtfy.com/?q=vegan">look it up</a>. This can be hilarious when mistaken. I worked at a sandwich shop in Boone, where we sold vegan muffins. One day two older ladies asked one of my cowokers, "What's a veggin' muffin" to which she replied, "oh you know, they just sit there and veg." The dishes sometimes sound wierd, but can be very surprisingly close to the real thing.<br />
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My dish was portobello wellington with vegan cashew gravy and braised greens. the portobellos were stuffed with a mixture of shitakes, garlic, and leeks, then wrapped in phyllo and baked. The gravy consisted of cashews, cornstarch, water, and salt which were blended and simmered until thickened.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIcEFq9AMrOyZWQHjF-RZAbYZSomWUnJRVFAjhzW8mBZVCEbDXp3wv5dprgZyIiYAJH3iIXlQpAuFULb60Nfc7axDLvrxBrbOMKQMeN73Ptaf7-BVMVR1L3HYNJWp9VFnjL_Im5iac90/s1600-h/_MG_1704.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171660374867570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIcEFq9AMrOyZWQHjF-RZAbYZSomWUnJRVFAjhzW8mBZVCEbDXp3wv5dprgZyIiYAJH3iIXlQpAuFULb60Nfc7axDLvrxBrbOMKQMeN73Ptaf7-BVMVR1L3HYNJWp9VFnjL_Im5iac90/s320/_MG_1704.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
For dessert, I made apricot gnocchi with chocolate ganache and pistachio-mint pesto. I steamed and riced Yukon Gold potatoes, then mixed with nutmeg, flour and blended apricots. The pesto was made with pistachios, mint, olive oil, and raw sugar.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmlMyN31V19ow0Umxr8QuSXkb-XmlQUN8SHebcNyuxukqEcHcEmrFPuSLCAsgmEu8jRn43mRvou4le2KdM9qq8KsHrF1p3FaK9FcrFhVVXhecFa7z0hv85eyGqwh9GxMcjGdV4A2Jlew/s1600-h/_MG_1742.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171662948559810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmlMyN31V19ow0Umxr8QuSXkb-XmlQUN8SHebcNyuxukqEcHcEmrFPuSLCAsgmEu8jRn43mRvou4le2KdM9qq8KsHrF1p3FaK9FcrFhVVXhecFa7z0hv85eyGqwh9GxMcjGdV4A2Jlew/s320/_MG_1742.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Of course, we have to wash it down. I made mint mojitos by muddling mint and sugar, then filled the glass with dark rum. After soaking a bit, and chilling in a shaker, i mixed with Sprite for a refreshing after dinner drink. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-tnJS_gNft4vlXiXY0yhL7A4NIQSrXtdxzh14fUAwAqUUq7QwfPj-YLVAvaV9CQ-vMerLZsowP9dFwXC53tCkiW87kSOUwqjcJ_tnu_u2MP47ihtDXO_mL_-givthykgmU3wA-0lnNM/s1600-h/_MG_1744.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337171731302769666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-tnJS_gNft4vlXiXY0yhL7A4NIQSrXtdxzh14fUAwAqUUq7QwfPj-YLVAvaV9CQ-vMerLZsowP9dFwXC53tCkiW87kSOUwqjcJ_tnu_u2MP47ihtDXO_mL_-givthykgmU3wA-0lnNM/s320/_MG_1744.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>That's it for this time. Thanks for tuning in.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-48944493802499594742009-03-25T08:08:00.000-04:002016-07-07T18:47:49.190-04:00Mole, Mole, MoleI love Mexican food. To me, mole sauce is one of the crown jewels. Along with tamales, mole sauce is one of the most commonly served and most commonly ruined delicacies of this genre of cooking. This blend of smoky, sweet, and spicy lend a punch to almost any dish from grilled chicken to ice cream. I normally make mine with ground chili peppers, sesame seeds, nuts, chocolate, chicken broth, tomato paste, and spices. This sauce covered roasted Cornish hens marinated in orange juice, wild rice pilaf, and sauteed zucchini. This was an excellent combination, as the silky sauce paired well with the young chicken meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39svohi24X1mLWNlPLP_BXMS-R2shxIidPurBgnQEfE00024hTzSbs2G3VvDAKbiVpiqjQ9XYEoObovL97FXCxBssGwsMsNXsWNp4e4gziOVa4gZQNFah-YrMZHtOVviD7wr5hnbfykI/s1600-h/Mole+Cornish+Hen+w.+Wild+Rice+%26+Sauteed+Veg.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308984611248999794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39svohi24X1mLWNlPLP_BXMS-R2shxIidPurBgnQEfE00024hTzSbs2G3VvDAKbiVpiqjQ9XYEoObovL97FXCxBssGwsMsNXsWNp4e4gziOVa4gZQNFah-YrMZHtOVviD7wr5hnbfykI/s320/Mole+Cornish+Hen+w.+Wild+Rice+%26+Sauteed+Veg.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-41110583571513172772009-03-19T17:00:00.000-04:002009-03-19T17:04:51.944-04:00CauliflowerI hate cauliflower; or at least I did. I would not touch the stuff. Raw, cooked, casseroled, it didn't matter. One day a waiter encouraged me to try cauliflower cheese, as he previously experienced the same disdain as I. I immediately fell in love. I started making it at home, and now will make a meal of this dish alone. I start by sauteing onions in butter, adding flour to make a rue. I then add nutmeg, cream, and cheese to make the sauce. This is poured over steamed cauliflower and topped with bread crumbs. This time, I served it with grilled turkey chops. This makes an easy meal, and a great way to con kids into eating vegetables (even though they have lost most of their nutritional value).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ-iGiz8E78T7q1np8NVH9piZKcPEokYf6vlKyGywjzADkp46TCWHWE9HfmulGCOrnLR-pmzX-wmWSvUskKkENoOaNcBi8LktwlAdrEdhxhi1wEOzMXwhFzq19etA8lbmwIojrW59AYU/s1600-h/Grilled+Turkey+Chop+w.+Cauliflower+Cheese.jpg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ-iGiz8E78T7q1np8NVH9piZKcPEokYf6vlKyGywjzADkp46TCWHWE9HfmulGCOrnLR-pmzX-wmWSvUskKkENoOaNcBi8LktwlAdrEdhxhi1wEOzMXwhFzq19etA8lbmwIojrW59AYU/s320/Grilled+Turkey+Chop+w.+Cauliflower+Cheese.jpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5308981149410481618" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-24433337244426555852009-03-13T08:08:00.000-04:002009-03-13T08:08:00.529-04:00Simple lunchI decided to try making warm sandwiches for lunch. My first attempt was a hot ham and cheese, and the next day I decided to try a cheese steak. I simply sauteed some onions, mushrooms, and peppers with thin sliced roast beef from the deli. This was finished with some cheese and loaded into a hoagie roll. This was very easy, and beat most of the sub shops in this area. Certainly not Philly worthy, but a great way to spice up a boring sandwich.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcu8KFKIy9BD1P0QlT38xvs60yapOG55WuOFHaCmZBDgILwOPtXH_QRj67pVasJTjm-Na1gD2Bjmz01q5S-RN5PBFvI0h7FLMIbBZi-iLrGw7Z59pXZAetMaT04Of2_AFmVYHE2WAB9I/s1600-h/Cheesesteak.jpg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcu8KFKIy9BD1P0QlT38xvs60yapOG55WuOFHaCmZBDgILwOPtXH_QRj67pVasJTjm-Na1gD2Bjmz01q5S-RN5PBFvI0h7FLMIbBZi-iLrGw7Z59pXZAetMaT04Of2_AFmVYHE2WAB9I/s320/Cheesesteak.jpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5308979913868381826" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-23691725724344998052009-03-03T09:38:00.004-05:002016-07-07T18:46:08.296-04:00Americans really do like IndianAnother cooking genre I am currently studying is Indian food. The most common excuse is not liking curry or other weird ingredients. The funny thing is that curry is just a blend of spices, and differs greatly by region. There is usually a strong presence of cumin, which most Americans have only tasted in barbecue sauce or Mexican food. As for the weird ingredients, this is a bogus excuse as well. Since many India natives are vegetarian, they eat the same concoctions of peas, potatoes, carrots, broccoli, onions, cauliflower, and eggplant that we eat. As for meat, there are a great deal of lamb and chicken dishes. The main differences I have noticed that set Indian food apart is that they toast their spices and use them in different combinations. For instance, in the US cinnamon, nutmeg, and allspice are usually regarded as sweet spices instead of savory spices. Indian cooking will require toasting these whole along with peppercorns, mustard seed, and cumin, then grinding. I believe that most of you will like Indian food if you try good Indian food. On the flip side, I feel sorry for the subjects from foreign lands in commercials that are subjected to our fast food burgers as their first and only experience with the delicacy. Of course they like their food better.<br />
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I decided to try my hand at dal, which is a simple comfort food. I simmered yellow split peas in chicken broth for about an hour till most of the liquid was absorbed. I then added some toasted spices and roasted diced tomatoes. THAT WAS IT! Sounds great, right? I added grilled vegetables, chicken, and rice to make a great warm meal for a cold winter night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs25Yg9r7SFr4Om36CkMJF4jaLBy1Xoi9JbpB-oUEzwmqW3thg1KvrzUpFXG79CxrxPLADHtcGOsy9IwL2DI7o09GhAtURKqgi3EVeJAcsZPcBGE0P8Tl_Nr26n3n40qG3hA-GGotAg7o/s1600-h/Grilled+chicken+w.+Rice+%26+Yellow+Split+Pea+Dal.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308976731346685298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs25Yg9r7SFr4Om36CkMJF4jaLBy1Xoi9JbpB-oUEzwmqW3thg1KvrzUpFXG79CxrxPLADHtcGOsy9IwL2DI7o09GhAtURKqgi3EVeJAcsZPcBGE0P8Tl_Nr26n3n40qG3hA-GGotAg7o/s320/Grilled+chicken+w.+Rice+%26+Yellow+Split+Pea+Dal.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I found that dal saves and freezes very well, and is actually enhanced once the flavors integrate further. I tried the leftovers with more grilled vegetables and chicken. This Indian favorite, chicken tikka, was very easy. I combined a blend of spices with plain yogurt, scored the chicken deeply to allow further osmosis, and stored in the refrigerator overnight. This turned out wonderfully, and the leftover chicken from this meal turned into chicken tikka masala the next night with a simple sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUWB-GGxsC3oZWj-HdDa5ZwD03OtlLX-zF-wyraJDgGBa8Nmc4mwLg96Sm0Si86BYDhlkaafA7YtorlFoXz6PkbyfmtDGMtLuidRVuYuM9cKxdSAIsXnmYgeAc_3tl98uVYhe6qlgoVA/s1600-h/Tikka+Chicken+w.+Dal+%26+Grilled+Vegetables.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308976730346885474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUWB-GGxsC3oZWj-HdDa5ZwD03OtlLX-zF-wyraJDgGBa8Nmc4mwLg96Sm0Si86BYDhlkaafA7YtorlFoXz6PkbyfmtDGMtLuidRVuYuM9cKxdSAIsXnmYgeAc_3tl98uVYhe6qlgoVA/s320/Tikka+Chicken+w.+Dal+%26+Grilled+Vegetables.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Last but not least, try Indian food for the nann. The pillowy soft pita-like bread is heaven to any carb lover like me. I believe that all Americans would find Indian food provides the warm, rich comfort food that we have come to love.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-48893560572177439442009-03-03T09:33:00.002-05:002009-03-03T09:38:08.306-05:00Thinking of summerLately, I have been working on different slaw variations and cold noodle salads. This time, I decided to try a simple noodle salad which consisted of rice noodles, pistachios, scallions, and carrots. I tossed with a mixture of honey, cilantro, rice vinegar, and ginger. I served this with grilled jerk chicken and some avocado slices and shredded beet for color. The salad turned out nice and light, a great contrast to the spicy chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-DkODFA43AF3yI3jrvR3BcjJF6BK2ymHgM-9W2KKzHo1R4YkU2cwgi9VzSKldxNj-iO2_aKTeiH4uOk2aVvUY1_CNHlVT96EVx_4JJCSDK-ibGm_DGbF9D3HRFh-RWD7eBJhgS1yqnk/s1600-h/Jerk+Chicken+w.+Asian+noodle+salad.jpg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-DkODFA43AF3yI3jrvR3BcjJF6BK2ymHgM-9W2KKzHo1R4YkU2cwgi9VzSKldxNj-iO2_aKTeiH4uOk2aVvUY1_CNHlVT96EVx_4JJCSDK-ibGm_DGbF9D3HRFh-RWD7eBJhgS1yqnk/s320/Jerk+Chicken+w.+Asian+noodle+salad.jpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5308970727949889762" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-49688542298428054362009-02-10T13:39:00.007-05:002016-07-07T18:31:03.508-04:00Battle Pina ColadaT and I have been toying with the idea of battling Iron Chef style. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFks7v9aPdZO9E5DhlhSpVH8208khRD54luQ7fcvQMKPr9W-ZMsFzSKqjX7LzZ-GifLeqVjXT0ncYpo-Pe3h2TnM4jjRkdBjZnMnoATgmO7UGcD48KmW4NDNA4M5AFHIxkmJCSpJUjKos/s1600-h/_MG_8598.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240662450280850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFks7v9aPdZO9E5DhlhSpVH8208khRD54luQ7fcvQMKPr9W-ZMsFzSKqjX7LzZ-GifLeqVjXT0ncYpo-Pe3h2TnM4jjRkdBjZnMnoATgmO7UGcD48KmW4NDNA4M5AFHIxkmJCSpJUjKos/s320/_MG_8598.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Pineapple & coconut were to be our challenge.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCMpjSHCgXBj_PtVtNZ2RYXOsnMuY-YEvlZ52ZVx9CNtrOtKoschhgezVAvy3_qBoP0k778IGgoK2iCpWHvpLeGmM6rUfZ_UULF9dkFo7Kt0x8WGJqGZYsnzzd64Wh7JCuhbxw6fWTwg/s1600-h/_MG_8601.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240666937951442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCMpjSHCgXBj_PtVtNZ2RYXOsnMuY-YEvlZ52ZVx9CNtrOtKoschhgezVAvy3_qBoP0k778IGgoK2iCpWHvpLeGmM6rUfZ_UULF9dkFo7Kt0x8WGJqGZYsnzzd64Wh7JCuhbxw6fWTwg/s320/_MG_8601.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Considering the broad palette of ingredients that we normally use including these, it was quite suprising that neither of us had ever taken apart a coconut. I grabbed a hammer, and we began to experiment.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtR77PGr_ymbex-HOWy2rphSg2C0mS2uLRGk1OO9hwSuY2UeRY6sWHC_b6egoJ2DiuR2yWtPocPjlkpIN_fmJ76SjeSMdf-BMT32E-iU0Z8Imuytu8A7Gu01qeGpDpFlDX6n4YBa3NB3I/s1600-h/_MG_8607.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240666285553490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtR77PGr_ymbex-HOWy2rphSg2C0mS2uLRGk1OO9hwSuY2UeRY6sWHC_b6egoJ2DiuR2yWtPocPjlkpIN_fmJ76SjeSMdf-BMT32E-iU0Z8Imuytu8A7Gu01qeGpDpFlDX6n4YBa3NB3I/s320/_MG_8607.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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We each presented 4 dishes. Taria fried wonton wrappers which were dusted with coconut and parmesan. These were served with a pineapple guacamole. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmXPcmH8ow-Z4m-nCprn8kB5zeqq-MRpuhLEvXxgWniyFiMXNCbpjNwpW1JAS9fW3NTr4kAkYi7V3R_jk5a4mR2VhuTpRXi-wDI3xBz3DvsHiZ-jK1t3bFL4RQlRRHbU5FsaJl-c2MMY/s1600-h/_MG_8653.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301241115822686322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmXPcmH8ow-Z4m-nCprn8kB5zeqq-MRpuhLEvXxgWniyFiMXNCbpjNwpW1JAS9fW3NTr4kAkYi7V3R_jk5a4mR2VhuTpRXi-wDI3xBz3DvsHiZ-jK1t3bFL4RQlRRHbU5FsaJl-c2MMY/s320/_MG_8653.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Next, she combined angel hair with diced pineapple and tomatoes, and mussels cooked in a coconut Riesling broth.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETp79EK0y7dTtC8zPcPU_p1NPD4UuzOR1BhvIwXOhLOROipOdPmV9u_tB3mZgDNh9f2OsZZ7t9liviU8fs2xl2WFBNFUyWEDhtXCDd8QxbOsnCYEYgQvkvoTdC-A3crZyC4hZNZUSyVk/s1600-h/_MG_8649.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301241117943933650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETp79EK0y7dTtC8zPcPU_p1NPD4UuzOR1BhvIwXOhLOROipOdPmV9u_tB3mZgDNh9f2OsZZ7t9liviU8fs2xl2WFBNFUyWEDhtXCDd8QxbOsnCYEYgQvkvoTdC-A3crZyC4hZNZUSyVk/s320/_MG_8649.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
She then made a classic pimento cheese using roasted red peppers, Wisconsin cheddar, mayonnaise, and pineapple. This was spread on pumpernickel and pan toasted Monte Cristo style.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ysza5IOW35oaJpB-MqplzXBCUAa1nr31EiJYh_-QKjXk42DdO7SogrLfJ1L0tA2_JDiVgT0VKmEMr7n58_asjV7Glgy18-_pHHJfZh-x5FnokrcAqnbo-9rQflTzPPp97_itX1NSyz4/s1600-h/_MG_8647.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240837496705234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ysza5IOW35oaJpB-MqplzXBCUAa1nr31EiJYh_-QKjXk42DdO7SogrLfJ1L0tA2_JDiVgT0VKmEMr7n58_asjV7Glgy18-_pHHJfZh-x5FnokrcAqnbo-9rQflTzPPp97_itX1NSyz4/s320/_MG_8647.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Last was the lobster and coconut fried wontons with pineapple reduction. These were made with grilled lobster and marscapone.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnekmWRgeqgG7_Zg4SwZPaU4x4E7LCCi6TwBky8bttrYKHsM0ZGhiBd2G1z9CHxN45g4RvSOg-YpdO3J1saDMXgu6m2ZjJWuW9_UUalnABPzzOxpECUBCeY54DSCpJPZESYkwuROBJVYI/s1600-h/_MG_8633.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240838985133794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnekmWRgeqgG7_Zg4SwZPaU4x4E7LCCi6TwBky8bttrYKHsM0ZGhiBd2G1z9CHxN45g4RvSOg-YpdO3J1saDMXgu6m2ZjJWuW9_UUalnABPzzOxpECUBCeY54DSCpJPZESYkwuROBJVYI/s320/_MG_8633.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I began with a classic Thai curry, but substituted pineapple juice and miso paste for much of the chicken broth. I grilled the chicken quickly on a hot fire before they finished cooking in the sauce. This was garnished with steamed baby bok choy and rice.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkCPvP5Ip0z8SFLV5OR0EYArCtcWSEm3NgqubgUGL9Y0R1VdMZawMghbcYchWItVfWBZ_H884FZs2Ux8cmrZBujD8kc_JglMUnCWQggVvBLukplZ02_ti1zbijkSy9j6sbAetaM5-oRw/s1600-h/_MG_8623.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240830817373554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkCPvP5Ip0z8SFLV5OR0EYArCtcWSEm3NgqubgUGL9Y0R1VdMZawMghbcYchWItVfWBZ_H884FZs2Ux8cmrZBujD8kc_JglMUnCWQggVvBLukplZ02_ti1zbijkSy9j6sbAetaM5-oRw/s320/_MG_8623.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
At this point my meal was seabound. I breaded fresh baby squid in flour and cornstarch, then into coconut milk. They were finished in toasted coconut and baked. They topped Yukon gold potatoes that were mashed with coconut milk, chinese chives, and beech mushrooms. The sauce was made by reducing pineapple juice with jalapenos, pineapple, and palm sugar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspY5eVrIyC6-NNZdmG3dG9z728IjuUuNFCC9oPBuI6yXSGDMAUiqDZ5EEFetuvCbz2nX2gC6J_84fXZi1zSkb9DNPSO0YL-VAB3JIBQ8OjZwmihaPte6cfFKM6ASxXa4y1STgpphNd_c/s1600-h/_MG_8628.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240833246557042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspY5eVrIyC6-NNZdmG3dG9z728IjuUuNFCC9oPBuI6yXSGDMAUiqDZ5EEFetuvCbz2nX2gC6J_84fXZi1zSkb9DNPSO0YL-VAB3JIBQ8OjZwmihaPte6cfFKM6ASxXa4y1STgpphNd_c/s320/_MG_8628.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
My third course contained a sea scallop rolled in a mixture of cocoa powder, cayenne, and chili powder, then pan seared. This was topped with grilled pineapple and a coconut sauce <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_p_FF06mW2DWTeAPhDn09bdf7fcXLB3tkzcKA7R1EF3XgnGlmH6cT5o4f8UvcDgs1FItE9QK8vpQknW9hKbPKXLFhwjxaB9_5n2ra0j4NelwgZ1d0q4UkknMspF402XKs3-cDg-JMn0/s1600-h/_MG_8636.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301240836323726114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_p_FF06mW2DWTeAPhDn09bdf7fcXLB3tkzcKA7R1EF3XgnGlmH6cT5o4f8UvcDgs1FItE9QK8vpQknW9hKbPKXLFhwjxaB9_5n2ra0j4NelwgZ1d0q4UkknMspF402XKs3-cDg-JMn0/s320/_MG_8636.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
For my last dish, I grilled whole shrimp and topped with a pina colada sauce. I started by sauteeing pineapple, scallions, and sugar. Then, I added coconut rum and coconut milk.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZCL3M20VXSWatQBuhWDnUJ2PMNEK8xOWn-zcjTgco8s6vIoC1iIl92N8LMGbDkYZyGu8nyUGBjza-0PmiOum2Icb1jaQdddlxI2sOM5H1PZLCsr5oEnkR2rRDBlziXXH2OaLiXz1hsI/s1600-h/_MG_8654.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301241120502446818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZCL3M20VXSWatQBuhWDnUJ2PMNEK8xOWn-zcjTgco8s6vIoC1iIl92N8LMGbDkYZyGu8nyUGBjza-0PmiOum2Icb1jaQdddlxI2sOM5H1PZLCsr5oEnkR2rRDBlziXXH2OaLiXz1hsI/s320/_MG_8654.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNaKc_PSYIlSyBTDWpXYDkWgxW01EfYA-7sPptDNhyDUdTWK49lpML0WfmCdKEOKmlcIAuYXMSQEFzu-t7H30W4Dy32UNNOZn2jX0HvRNGlk49Rus-Vgiry1QZ0Va4pOVmzbsPVl2Qjw/s1600-h/_MG_8658.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301241123058327442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNaKc_PSYIlSyBTDWpXYDkWgxW01EfYA-7sPptDNhyDUdTWK49lpML0WfmCdKEOKmlcIAuYXMSQEFzu-t7H30W4Dy32UNNOZn2jX0HvRNGlk49Rus-Vgiry1QZ0Va4pOVmzbsPVl2Qjw/s320/_MG_8658.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
After eating, I decided to whip up one last thing. My wife was disappointed that she did not receive a single desert, so I thought of what to do with the leftover coconut cream. I combined it with mocha dark chocolate bars, milk, and nutmeg to make the best hot chocolate I have ever tasted.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzdC0HAW9Rpv1JQKmafBb4gzAcUxNNfC041EaGCeedAOxoDbKUkydKy7nOm2ywh3OsmUrqQ1oeBtMR5F6zovojowu3w1Wpu2UPDPdbWJO3LuffLVIQ-daUJQPLaSAFx1992gU0gv_vRY/s1600-h/_MG_8667.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5301242550390272546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzdC0HAW9Rpv1JQKmafBb4gzAcUxNNfC041EaGCeedAOxoDbKUkydKy7nOm2ywh3OsmUrqQ1oeBtMR5F6zovojowu3w1Wpu2UPDPdbWJO3LuffLVIQ-daUJQPLaSAFx1992gU0gv_vRY/s320/_MG_8667.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Our original time limit of 2 hours was finally exteneded to at least 2 hours 45 minutes. Not bad for a first time considering sharing space and cooktop, and without sous chefs.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-37215755165353602752009-02-01T09:10:00.004-05:002016-07-07T18:43:05.217-04:00Weeknight MealsI am debating the format of this blog, and need input. I am a slacker, procrastinator, and everything else your mom told you not to become. I find myself neglecting my posts due to lack of time, so I have decided to post shorter entries and focus only on the pics. Let me know what YOU think. What do YOU want to see? Below are some of my recent weeknight dinners.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp2-PDVALN_7pL1adhw8DCGjLfv0KKYEz9lsN9VBnI1ov2bzMxClM1-FgL19LInFwEI2191Q3ORWShrv2yVpn-WzDOiUuZ6Zg3xrI9BQoc4Je5AvL4_pzqV4Le_qP0DC6qm-5bPuUsm4/s1600-h/Satay+Chicken.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297833796898192194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqp2-PDVALN_7pL1adhw8DCGjLfv0KKYEz9lsN9VBnI1ov2bzMxClM1-FgL19LInFwEI2191Q3ORWShrv2yVpn-WzDOiUuZ6Zg3xrI9BQoc4Je5AvL4_pzqV4Le_qP0DC6qm-5bPuUsm4/s320/Satay+Chicken.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Satay Chicken with Sauteed Vegetables</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGaYw98sYFHtKeEYSbfdIGQRnAgsz68p17bH1Rs9D9IlsxZD7Ig-k9b4qwJeCcIml1x-lRxIx0BgqmRUaJDEILiS3GJo-85fpIKFcbREYdAa5bHY8T2uRfdVpvWUBHvOCK3tRA0Dg5Us/s1600-h/Rotisserie+Chicken+w.+Mashed+Potatoes+%26+Sauteed+Spinach.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297835582263472770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGaYw98sYFHtKeEYSbfdIGQRnAgsz68p17bH1Rs9D9IlsxZD7Ig-k9b4qwJeCcIml1x-lRxIx0BgqmRUaJDEILiS3GJo-85fpIKFcbREYdAa5bHY8T2uRfdVpvWUBHvOCK3tRA0Dg5Us/s320/Rotisserie+Chicken+w.+Mashed+Potatoes+%26+Sauteed+Spinach.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Rotisserie Chicken with Mashed Potatoes & Sauteed Spinach<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHep1peL4T3Uq9_X4EnuwcLHypLxhwqUWvaCbL5rqTozlkz3fNN0sLDqk8LJdNUBfQUsEug1irm4dLwxhAkDxBLq8kc1cl_quWCJoLmA7xAbK9_yxbwUj0kLfU4DHudJ8y0badgESBrM/s1600-h/Rotisserie+Chicken+Udon.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297833794839090130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHep1peL4T3Uq9_X4EnuwcLHypLxhwqUWvaCbL5rqTozlkz3fNN0sLDqk8LJdNUBfQUsEug1irm4dLwxhAkDxBLq8kc1cl_quWCJoLmA7xAbK9_yxbwUj0kLfU4DHudJ8y0badgESBrM/s320/Rotisserie+Chicken+Udon.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Rotisserie Chicken Udon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XZZIFa_-Psf9b1KvRdUu8LEdj0epTjugtgHCXwPqv01AJqiCwfx1w8Gw1iAAKLRVbBheUmAhkxNYWHvCtYEgaFKGm_Pq94b-zjJI0P3NAzsyHSSvM0n_pavAJsRTho0tzVD_bLXSwA4/s1600-h/Lomi+Salmon+%26+Heirloom+Tomatoes+w.+Sticky+Rice.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297833796094190530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XZZIFa_-Psf9b1KvRdUu8LEdj0epTjugtgHCXwPqv01AJqiCwfx1w8Gw1iAAKLRVbBheUmAhkxNYWHvCtYEgaFKGm_Pq94b-zjJI0P3NAzsyHSSvM0n_pavAJsRTho0tzVD_bLXSwA4/s320/Lomi+Salmon+%26+Heirloom+Tomatoes+w.+Sticky+Rice.jpg.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Lomi Salmon & Heirloom Tomatoes with Sticky Rice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFpieKA9nxlkTgzFBJQ8ZmFftMfXmae_fjBBBGWDBOhUzJwbWb26JTQ_brSRk8GWb3RdFDnaURH_KdUtFWC7cq3oSu1TgmmnbF0YgVxCTKGn4Wt3E46vROQkBR7qQ58UQrf8UL_jBZCk/s1600-h/Beef+%26+Broccoli.jpg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297833789625641762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFpieKA9nxlkTgzFBJQ8ZmFftMfXmae_fjBBBGWDBOhUzJwbWb26JTQ_brSRk8GWb3RdFDnaURH_KdUtFWC7cq3oSu1TgmmnbF0YgVxCTKGn4Wt3E46vROQkBR7qQ58UQrf8UL_jBZCk/s320/Beef+%26+Broccoli.jpg.jpg" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Beef & Broccoli</div>
Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com2tag:blogger.com,1999:blog-6501954363770339479.post-48553966013489883422009-01-14T11:21:00.003-05:002009-01-14T11:31:49.590-05:00Easy biscuitsSorry I have been MIA for a while now. The holidays, being sick, yada, yada, yada... Anyway, I have been planning some great new things. I will be posting a few blogs over the next week to catch up. The theme will be weeknight meals. A few weeks ago I was conversing with a friend. Once I gave a quick run down of what I was cooking, he said, "you know, another Tuesday night meal". Well, YES! I do cook like this most nights. For me, it is a nice release at the end of the day.<br /><br />Everyone loves the biscuits served by many seafood restaurants. You know the ones I am speaking of. Puffs of buttery cheesy garlic goodness that melt in your mouth. These are easier than you think. Just grab a blue box of baking mix and make the drop biscuit recipe you find on the side. Add some grated cheddar to the recipe and bake. Once they are almost done, brush with melted butter mixed with garlic powder. When you take them out, brush again, let them soak, and keep brushing until the butter is gone. The key is to let the butter soak into them.<br /><br />Enjoy, and remember to come back over the next week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLt7OaYwM54-S0sE6FcOiDU5W-p3B8Yqc_KwU67-1WuydhA-Cxf9-Wpgc6ry4Kdfpnu_ivomSZlN_h7wmShKM9v4JiEBAP_3Gk5kSfQ52n-nx6cJJqaWE1hfC4EcyKhq1UXA9iF0FeeQ/s1600-h/_MG_3714.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLt7OaYwM54-S0sE6FcOiDU5W-p3B8Yqc_KwU67-1WuydhA-Cxf9-Wpgc6ry4Kdfpnu_ivomSZlN_h7wmShKM9v4JiEBAP_3Gk5kSfQ52n-nx6cJJqaWE1hfC4EcyKhq1UXA9iF0FeeQ/s320/_MG_3714.jpg" alt="" id="BLOGGER_PHOTO_ID_5291187769661595634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNTReiC0F_wwi3Uq7eps-WsP0SMuNJkyMx07-qhhiPn9yx2XC2Q_wTKYpxAC5ClcvVMAiQoBhyphenhyphen9pe9fYViXu6jvgGcRaXACMDXDCipDf2eecgVH_-lupq7ZC-AC_gDS_5WeAW9lIe7xk/s1600-h/_MG_3717.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNTReiC0F_wwi3Uq7eps-WsP0SMuNJkyMx07-qhhiPn9yx2XC2Q_wTKYpxAC5ClcvVMAiQoBhyphenhyphen9pe9fYViXu6jvgGcRaXACMDXDCipDf2eecgVH_-lupq7ZC-AC_gDS_5WeAW9lIe7xk/s320/_MG_3717.jpg" alt="" id="BLOGGER_PHOTO_ID_5291187776232879602" border="0" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-20591777999818643182008-12-11T11:48:00.002-05:002008-12-11T11:53:33.234-05:00Chicken fried fish?!?!?!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP8VnnnGA9LsR1HgWw2mzxqcPX4-ypk42wJl0webxUHmIOD8Bnh1fkcRuNAFBTRskkWwU_9OaAhz47tm5zHKKgwn5tPkN1wQW3cvozuAwNadPPfZSQ6H0gzTqStzqRrg3WtTl0u8sMUA/s1600-h/_MG_5850.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMP8VnnnGA9LsR1HgWw2mzxqcPX4-ypk42wJl0webxUHmIOD8Bnh1fkcRuNAFBTRskkWwU_9OaAhz47tm5zHKKgwn5tPkN1wQW3cvozuAwNadPPfZSQ6H0gzTqStzqRrg3WtTl0u8sMUA/s320/_MG_5850.jpg" alt="" id="BLOGGER_PHOTO_ID_5278576626099949746" border="0" /></a><br />What southern boy doesn't like biscuits and gravy? Well I had never made it before, but found myself with some of mom's yeast rolls and some fresh pork sausage. I decided to start simple....cook the sausage, saute some onions, add flour, milk, and pepper. It was perfect. This was done as a side note to dinner, but found itself intertwined.<br /><br />I prepared flounder fillets topped with a mixture of crab, scallops, panko, egg, and butter. After broiling them for a bit, they were placed atop rice pilaf and topped with the gravy. I figured we put gravy on fried chicken and steak, why not fish. Out of all the fish dishes I have ever cooked, this one is my favorite so far.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-92144749383364862452008-12-01T13:18:00.005-05:002016-07-07T18:40:58.022-04:00Turkey day!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyk7AMCIaW9aYWSQKhUQ6X9sS6tskfGT9HfsKholWbLayPcl73cnrw3aQY0d-b4z-AOgaXCbvDZyBWjAna6cWs6Iajl4Z0hNs9ZBzjOCJqcQu8NjSeDY4QF6WKqbFFC6fG1rDzjBUu_Y/s1600-h/_MG_5367.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274889431826683442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyk7AMCIaW9aYWSQKhUQ6X9sS6tskfGT9HfsKholWbLayPcl73cnrw3aQY0d-b4z-AOgaXCbvDZyBWjAna6cWs6Iajl4Z0hNs9ZBzjOCJqcQu8NjSeDY4QF6WKqbFFC6fG1rDzjBUu_Y/s320/_MG_5367.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Thanksgiving is a wonderful time of year. All holidays give way to overcooking and gluttonous feasting, but this is the only one that focuses on the food. I always try to go over the top and end up making way too much. This was no exception. I ended up with 7 dishes.<br />
<br />
Turkey<br />
Sweet potato gratin<br />
Deviled eggs<br />
Cranberries<br />
Lamb ribs<br />
Vanilla ice cream<br />
Roasted green beans<br />
<br />
I won't bore you with the details of each, but here are a few that I am always questioned about.<br />
<br />
First off, turkey. I have no qualms about using a frozen turkey, but recently I have been using fresh. I decided that this year it was only fitting that I try a fresh kosher turkey. My normal routine consists of a 6 pack of honey brown beer, along with some broth and marinate for 1-2 days. Then, I rub the bird down with oil and spices inside and out, and under the skin. I add 1/2 a chopped onion inside and that's it. Roast breast side up on 500 for 30 minutes, then flip the bird and drop the temperature to 350. Don't open the oven till it's done at a breast temperature of 155. After at least 45 minutes of sitting, it will be perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8QnBvCxbeSKQyek05Tw5HmS2wT1Uqw6OpM-wdx4NZbe1uHIFHJwk-FNTbXcEw5oxg0onpGXfNm1KGud2AV_PWi1khLVDw-1D3j-fbkdc96_hbp2JU8BA5LzQfNw_n6Jc1GAp3asLfG0/s1600-h/_MG_5379.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274889459993275746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8QnBvCxbeSKQyek05Tw5HmS2wT1Uqw6OpM-wdx4NZbe1uHIFHJwk-FNTbXcEw5oxg0onpGXfNm1KGud2AV_PWi1khLVDw-1D3j-fbkdc96_hbp2JU8BA5LzQfNw_n6Jc1GAp3asLfG0/s320/_MG_5379.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a><br />
This year my experiment was lamb ribs, Denver ribs to be exact. I found these on sale at the farmer's market and had to try them. They contain much more fat than beef or pork, and I was told to treat them like any other lamb cut. I wrapped them with molasses, soy sauce, sesame oil, and rosemary. Once they were done, I seared them on the grill and then roasted them in the oven for a few hours. They came out great. I already went back for 2 more racks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP1j_u5zK5vErR4-FWfRoFMDWuJTEjYRRqMaJXv67r9wZ3RRAMtc-WNJFS9ellsM2TWPoqlJ0nKPL_a7EMPrlXR1kByJdLb_Qlo82h5gsoL5Ry5zIGxAenSQKddLnY2RZrchlowiGfN4/s1600-h/_MG_5371.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274889434897703554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP1j_u5zK5vErR4-FWfRoFMDWuJTEjYRRqMaJXv67r9wZ3RRAMtc-WNJFS9ellsM2TWPoqlJ0nKPL_a7EMPrlXR1kByJdLb_Qlo82h5gsoL5Ry5zIGxAenSQKddLnY2RZrchlowiGfN4/s320/_MG_5371.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-57994931383516642742008-11-16T22:41:00.008-05:002008-11-17T11:21:42.153-05:00The Ultimate Captain's PlatterWell, it's that time of the month again. Taria and I have been brainstorming for the past few weeks and were itching to get cooking. I reorganized my pantry, and ended up with far too many ideas to complete, so this is what made the cut. We cooked at a leisurely pace for 5 hours, but were still exhausted at the end.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNOdat3KIcNNGuXqHGn_PD3CaOCv_YxCSHkJksihTzo3vyZ_w-13bpqjw0PCSaH7W7om3c0E8DmKd9XMMB7xYPSJ2fN-gKd86xX92tfye2kvTtlhoCmL_BWKLa_6_uGZ61WiuRPpCJHM/s1600-h/_MG_5023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNOdat3KIcNNGuXqHGn_PD3CaOCv_YxCSHkJksihTzo3vyZ_w-13bpqjw0PCSaH7W7om3c0E8DmKd9XMMB7xYPSJ2fN-gKd86xX92tfye2kvTtlhoCmL_BWKLa_6_uGZ61WiuRPpCJHM/s320/_MG_5023.jpg" alt="" id="BLOGGER_PHOTO_ID_5269466894487113666" border="0" /></a>I started with some nice salmon steaks cut fresh and marinated in truffle oil, along with some local fresh goat cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1sr494VOZ753W7_JjHH8kDMJrfGiYb2YY-Q-zyDjO-nItk032TFKsLj0GCapANGYY0vE2liMohTE5X9KBPrujP0kwUFnFXYjNVz1XcZnI5rEH8SSWtz8xSyXXl5jFJXjdcafsRZKR8/s1600-h/_MG_5054.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1sr494VOZ753W7_JjHH8kDMJrfGiYb2YY-Q-zyDjO-nItk032TFKsLj0GCapANGYY0vE2liMohTE5X9KBPrujP0kwUFnFXYjNVz1XcZnI5rEH8SSWtz8xSyXXl5jFJXjdcafsRZKR8/s320/_MG_5054.jpg" alt="" id="BLOGGER_PHOTO_ID_5269468535994442226" border="0" /></a>The salmon was grilled on a cedar plank, and accompanied by a ball of fresh local goat cheese and carrotsauce. This was made the same way as applesauce, but with carrots, and added a nice sweetness to the dish. This blended nicely with the creaminess of the cheese and the earthiness of the salmon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsiNC5LdFagCYezvT9vu03wmMUv8gcKaVgIYNha85wtgCGt31nIWJnsd3k4L_xYM0ZuAfcVo-P1bZLTdeiMHtrSDhoZeU9PZpDRPmT-DajyjKrlHp0hRNLN0MLM6ltG6_d0EqYX1riAI/s1600-h/_MG_5024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsiNC5LdFagCYezvT9vu03wmMUv8gcKaVgIYNha85wtgCGt31nIWJnsd3k4L_xYM0ZuAfcVo-P1bZLTdeiMHtrSDhoZeU9PZpDRPmT-DajyjKrlHp0hRNLN0MLM6ltG6_d0EqYX1riAI/s320/_MG_5024.jpg" alt="" id="BLOGGER_PHOTO_ID_5269466902262796866" border="0" /></a>Next, I had some jumbo shrimp, approximately 12U (12 per pound). I usually go for the bigger ones, which yield more meat/shell ratio and less shrimp to clean.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyZCjgxtL74IpLkjZ0eH2fnXCegCE9b4c5CS0RUqFbOSMMoivCh_fb0S2goMb25kpP3cS96rPcrM0VSSKuBbhrqdjGk9rdfaChwIwwkQR_41SPbEkekUdLdA2Xh25uYDODhusuyX4n2A/s1600-h/_MG_5050.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyZCjgxtL74IpLkjZ0eH2fnXCegCE9b4c5CS0RUqFbOSMMoivCh_fb0S2goMb25kpP3cS96rPcrM0VSSKuBbhrqdjGk9rdfaChwIwwkQR_41SPbEkekUdLdA2Xh25uYDODhusuyX4n2A/s320/_MG_5050.jpg" alt="" id="BLOGGER_PHOTO_ID_5269466906469389234" border="0" /></a>I pan seared the shrimp, crumbled some goat cheese, fried garbanzo bean and topped over spinach with a warm bacon vinaigrette.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1npVs6Hr7-djI3PSLtaAh4CR3djwdqRuhMhFkrS5-Z7EcafTqT_MEWCmFSHulXqS2a17bUvual8zWIrxy4G-aivDlWT_UY6s8InCt2MFDUfr0aFKtf4IczdA3jbtes3ca3vygMaaxkog/s1600-h/_MG_5082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1npVs6Hr7-djI3PSLtaAh4CR3djwdqRuhMhFkrS5-Z7EcafTqT_MEWCmFSHulXqS2a17bUvual8zWIrxy4G-aivDlWT_UY6s8InCt2MFDUfr0aFKtf4IczdA3jbtes3ca3vygMaaxkog/s320/_MG_5082.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467270077467794" border="0" /></a>I found that I had crab, caviar, and capers, so I decided to make devllied eggs. These were probably the richest deviled eggs ever. I used a traditional combination of dijon, mayonnaise, paprika, etc, but added some cream cheese to send them over the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3MwBiT5C6rUfZErFuzF6-Q3dsERWb4pKE_8zNpmXgr500eDZjOysZjq46AWA2YYZz-vgRPYVngBOy5lx1XsDe-5DU-DJBNxH9vZLnOkqz3nn-kwz07PXeUUnkVymA1bZzvt6kFXz8No/s1600-h/_MG_5055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3MwBiT5C6rUfZErFuzF6-Q3dsERWb4pKE_8zNpmXgr500eDZjOysZjq46AWA2YYZz-vgRPYVngBOy5lx1XsDe-5DU-DJBNxH9vZLnOkqz3nn-kwz07PXeUUnkVymA1bZzvt6kFXz8No/s320/_MG_5055.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467099276866626" border="0" /></a>I boiled down some mushroom broth and added wontons that I made from truffle oil, shelled edamame, roasted edamame, and sauteed shrimp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBW1DRFsxEZSVByrz390lcs4WPJ8RO-IdqOjFTeDHCD3rPvXAqWNmcJoDuS_g1YQT2wdGlGiubJG4x4CQg8K9yyZ7JNQM5xUxzmGC0pSCy6pfewbejIXoLGsTw_G7idIHvmZ3glUKAtO0/s1600-h/_MG_5081.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBW1DRFsxEZSVByrz390lcs4WPJ8RO-IdqOjFTeDHCD3rPvXAqWNmcJoDuS_g1YQT2wdGlGiubJG4x4CQg8K9yyZ7JNQM5xUxzmGC0pSCy6pfewbejIXoLGsTw_G7idIHvmZ3glUKAtO0/s320/_MG_5081.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467116968931906" border="0" /></a>Taria mixed chicken sausage with gruyere, which was then breaded and fried. This was finished with a lemon aioli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9PuCc_S9AhQu5RR9l99xpvYjsHdzlwytV23zm_ScIBRNwtOqFayauLw1Wss__C9pZIeDBMpT03r5qpSEEGHyReoE4HeUMa-oR-mfY6q7lMwH-XbXjdj51N7QdvT-dEOL9PMs4EbQK7s/s1600-h/_MG_5078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9PuCc_S9AhQu5RR9l99xpvYjsHdzlwytV23zm_ScIBRNwtOqFayauLw1Wss__C9pZIeDBMpT03r5qpSEEGHyReoE4HeUMa-oR-mfY6q7lMwH-XbXjdj51N7QdvT-dEOL9PMs4EbQK7s/s320/_MG_5078.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467113769695154" border="0" /></a>Next, she made bison meatballs which were wrapped in dough to make empanadas, which were accompanied by homemade ketchup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeNQsU2MVfcBr5XjpDFBgnz-cd98t9o-rRdNstrsQcZhyphenhyphenB58uiJ7px1tczl3isaBInHEZSk_73s-KWtuZG9O3bBh4GxV6X1wprkAF-HeVzKeaK9UXKz3DwaiGaZWeAGjPe_XvobzQfro/s1600-h/_MG_5051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeNQsU2MVfcBr5XjpDFBgnz-cd98t9o-rRdNstrsQcZhyphenhyphenB58uiJ7px1tczl3isaBInHEZSk_73s-KWtuZG9O3bBh4GxV6X1wprkAF-HeVzKeaK9UXKz3DwaiGaZWeAGjPe_XvobzQfro/s320/_MG_5051.jpg" alt="" id="BLOGGER_PHOTO_ID_5269466909151744146" border="0" /></a>She then grilled Ahi tuna which was marinated in coconut milk. This was served with grilled peppers tossed in a tarragon sauce, and grilled white asparagus tossed in balsamic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjN3mH4_H09Elw0Fj5HaUrzO5ZUnEwytlik8YM0T3lleEniX0tiEh75EfdfhGHLWn_-s7-d20nUOOZy894ZnNtXHqs767QxAg0VMIGhHeDFtAhyphenhyphenJe2_r-MFCLEjyxyVBYYPEjpohcru8/s1600-h/_MG_5047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjN3mH4_H09Elw0Fj5HaUrzO5ZUnEwytlik8YM0T3lleEniX0tiEh75EfdfhGHLWn_-s7-d20nUOOZy894ZnNtXHqs767QxAg0VMIGhHeDFtAhyphenhyphenJe2_r-MFCLEjyxyVBYYPEjpohcru8/s320/_MG_5047.jpg" alt="" id="BLOGGER_PHOTO_ID_5269466902537279746" border="0" /></a>The rest of the shrimp I breaded to make coconut shrimp and served over white sweet potatoes mashed with coconut milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWgdSK22zXbIcJ8ytVu3CHBI-U0BS-C3ZNe6ZTFGt4L15hnWPPQw2bcsI120BqInyU_b5timxTWwA7nb-uMboz9_PFenb2mpJPvpxGttjrwZxc4PwG_hMsrJrKBCgy8I_lqP6yLFHP40/s1600-h/_MG_5086.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWgdSK22zXbIcJ8ytVu3CHBI-U0BS-C3ZNe6ZTFGt4L15hnWPPQw2bcsI120BqInyU_b5timxTWwA7nb-uMboz9_PFenb2mpJPvpxGttjrwZxc4PwG_hMsrJrKBCgy8I_lqP6yLFHP40/s320/_MG_5086.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467276212008978" border="0" /></a>This time, a Pinot Grigio.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4OGo9ZKpl2nUeWkf99drwA0n7byJereAf9E9DlL7PWGdRn2JVZkozfHSAJ_f0iv4KrokScwZrz8hhHWwV4vaz1Dd2tEmmLa-C3Rxl-PWhqyYx-76_GFDjgETk394ah2o-7y8egrk96w/s1600-h/_MG_5074.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4OGo9ZKpl2nUeWkf99drwA0n7byJereAf9E9DlL7PWGdRn2JVZkozfHSAJ_f0iv4KrokScwZrz8hhHWwV4vaz1Dd2tEmmLa-C3Rxl-PWhqyYx-76_GFDjgETk394ah2o-7y8egrk96w/s320/_MG_5074.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467105188564850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxUkVGKdWY6sJK6HQJ7v3th0C-Vf5jXkGXfO-D7KYLgv2v5QBVJJD6fUQuYM2SU_U1YB670Z1k3zCyIF51pMaZONDP5-LMpWTgbbePGAjxfB7RkVyQ6psYxniM6f5axEtLvotK18bbfw/s1600-h/_MG_5087.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxUkVGKdWY6sJK6HQJ7v3th0C-Vf5jXkGXfO-D7KYLgv2v5QBVJJD6fUQuYM2SU_U1YB670Z1k3zCyIF51pMaZONDP5-LMpWTgbbePGAjxfB7RkVyQ6psYxniM6f5axEtLvotK18bbfw/s320/_MG_5087.jpg" alt="" id="BLOGGER_PHOTO_ID_5269467278219050338" border="0" /></a>For desert, I used fresh figs and local honey harvested by my doctor (yes, he has bees). I mixed this with fresh fig and honey goat cheese and spooned into muffin tins lined with pie dough. These were served in a pool of coconut froth.<br /><br />The funny thing is, this time we decided to cook smaller portions so we didn't end up with so much food. Obviously, that didn't work.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com1tag:blogger.com,1999:blog-6501954363770339479.post-55014260938320363782008-11-05T10:52:00.008-05:002016-07-07T18:29:47.381-04:00What would Spongebob do with leftover pumpkin?I love summer squash, but also enjoy winter squash. There are many creative things to do with a pumpkin. It does not have to be limited to desserts.<br />
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Let's also look at scallops. Many people despise these tiny ocean treasures because they have never experienced a properly prepared one. I prefer the larger sea scallops to the smaller bay scallops. I always choose the ones with the most orange tones. The color is obtained when the females carrying eggs are harvested, and the shock causes the eggs to rupture. Fishermen usually throw these back due to the discoloration, but a good fishmonger will have a few. You are left with somewhat of a 'caviar' filled shellfish. These tend to taste a bit sweeter.<br />
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Preparation is simple. First, rinse in cold water and pat dry. Then, I mix equal parts olive oil and butter in a pan to saute. Butter for the taste, and olive oil for the higher smoking point. Many people use the same fat to fry in all of the time. This is what results in a kitchen full of smoke. I use peanut oil for high temperature frying (which is why Chinese takeout is always so good). I use olive oil for sautes, and butter for light sweats and such. Once you have the scallops in the pan, a little salt and pepper is all you need. Too many flavors will overwhelm them. Also, do not cook them too long. This will make them rubbery and fishy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbXXyiDdmWpLXtcAngEWMqkCNUy7JPixTXfQd1hRhNuY5uMT1nxpnLz4nkTFARYKYmkL7ThvQ54nHOrrSYLtw4G4KqL1RDLjMUTQS5QF7aJyFQJ620jnxxQTmdGmOw3bvYYcXNT2_nyU/s1600-h/Pan+Seared+Scallops+w.Basil+Oil.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5265208553270560498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbXXyiDdmWpLXtcAngEWMqkCNUy7JPixTXfQd1hRhNuY5uMT1nxpnLz4nkTFARYKYmkL7ThvQ54nHOrrSYLtw4G4KqL1RDLjMUTQS5QF7aJyFQJ620jnxxQTmdGmOw3bvYYcXNT2_nyU/s320/Pan+Seared+Scallops+w.Basil+Oil.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
One thing to do is simmer some fresh basil with olive oil to make a simple basil oil. This is great for an appetizer. This time, I served them over some Asian udon noodles, which are usually made of buckwheat. They are usually served in a broth, sort of like a noodle soup.<br />
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Then came the broth. I simmered some cooked pumpkin puree with chicken broth, white wine, and some spices until it thickened slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbHhc6UHiOjyi9yPBurxIk7tATOygzXbxax0Ge7pDKRxdyznWSb7eSownFcpmwPbhpUbzCNVW-JzGOBwOSWk_AkTB_WgmJXuQTMScFndhVb4_pUAcaopDl2xozzXCnphz0xPgMF09wbs/s1600-h/Seared+Scallops+w.Udon+noodles+in+Pumpkin+Broth.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5265208382729508226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbHhc6UHiOjyi9yPBurxIk7tATOygzXbxax0Ge7pDKRxdyznWSb7eSownFcpmwPbhpUbzCNVW-JzGOBwOSWk_AkTB_WgmJXuQTMScFndhVb4_pUAcaopDl2xozzXCnphz0xPgMF09wbs/s320/Seared+Scallops+w.Udon+noodles+in+Pumpkin+Broth.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I know this one may be a little out of the comfort zone for some readers, but if you like pasta, pumpkin, and seafood, you never know.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com1tag:blogger.com,1999:blog-6501954363770339479.post-46192379492993757372008-10-24T15:59:00.004-04:002016-07-07T18:37:51.706-04:00A TrioThe good thing about learning to cook for the ingredients instead of with them, is that you can reuse them and not leave your recipients bored. My wife did the shopping this time, and returned with some of her favorites. Asparagus, spinach, red potatoes, and yellow squash were my muses this week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyzRkz5HWZDc44uJvqoJfgMrj40nuqAZt9mvMD7H4_jJI9nj6klRwXW_MDWiXMiTXLt4dbxZV4GYPD5YWQQzojM463ziMYcNO8qeekO2W7GxWPa1xfSuZfTRmfmMEEqEPzVXC5J_h4P4/s1600-h/_MG_2971.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5260814219712504722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyzRkz5HWZDc44uJvqoJfgMrj40nuqAZt9mvMD7H4_jJI9nj6klRwXW_MDWiXMiTXLt4dbxZV4GYPD5YWQQzojM463ziMYcNO8qeekO2W7GxWPa1xfSuZfTRmfmMEEqEPzVXC5J_h4P4/s320/_MG_2971.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The first night, I decided to fire up the grill. I used a mixture of hard lump charcoal and regular to get a higher cooking heat for searing steaks. I threw on some asparagus and onions over aluminum foil so they would not suffer as much. Added a few tenderloins, and combined them over mashed red potatoes. I reduced some balsamic, beef stock, and brown sugar to drizzle over them. Simple meat and potatoes, but tasted wonderful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgug6pphYddxgY50ca9VR4shQgpHbOeT_e5G2Y7aEw3C1GgX4GTUh2cQnQYF3Jxja-79WdIUZQ39CqnCujcGgmIE-EeKESpo9NqVQEhpxNTjJ8IvFCXk3sm9YJ-8Cd-lCEdZ3qkU46vO7c/s1600-h/_MG_3045.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5260814217588366946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgug6pphYddxgY50ca9VR4shQgpHbOeT_e5G2Y7aEw3C1GgX4GTUh2cQnQYF3Jxja-79WdIUZQ39CqnCujcGgmIE-EeKESpo9NqVQEhpxNTjJ8IvFCXk3sm9YJ-8Cd-lCEdZ3qkU46vO7c/s320/_MG_3045.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The next night, I started with some split chicken breasts and cut multiple pockets into each.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjbLoVYMRm1YDtZ6Vhs8qsL9YLyvURXy9T2v7H_lwUDokcpuP0HqBROeC9sckuIZ2uoFqQomGuj1aImL9zEFkng0WV7x17TVPubyaULhh-_9pedZ_k4QdPGgy760G8jc6xWdNoQJEF2U/s1600-h/_MG_3048.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5260814228066411058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjbLoVYMRm1YDtZ6Vhs8qsL9YLyvURXy9T2v7H_lwUDokcpuP0HqBROeC9sckuIZ2uoFqQomGuj1aImL9zEFkng0WV7x17TVPubyaULhh-_9pedZ_k4QdPGgy760G8jc6xWdNoQJEF2U/s320/_MG_3048.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I stuffed them with a mixture of ricotta, spinach, dried figs, white balsamic, and the obligatory salt and pepper. These were roasted in the oven to an internal temperature of 155 degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdbPKXzb_-kiZ00mXHB1zhLqHTCkaRw25Kf9gM4Fy3XfOzwFhQ2cmJOS2U2PIaRMbwbcp5hg3Dc1hG9_oKSG_lbg_N05dmAZnPXP1ExCuc5tebQFj6z8E5V5yZ6ZlymscymYzyl3fiWI/s1600-h/_MG_3060.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5260814300856918866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdbPKXzb_-kiZ00mXHB1zhLqHTCkaRw25Kf9gM4Fy3XfOzwFhQ2cmJOS2U2PIaRMbwbcp5hg3Dc1hG9_oKSG_lbg_N05dmAZnPXP1ExCuc5tebQFj6z8E5V5yZ6ZlymscymYzyl3fiWI/s320/_MG_3060.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I simmered some great white northern beans with a diced tomato in beef broth until they could be mashed into a refried bean consistency and plated it with sauteed squash and asparagus. I reduced orange juice, beef broth, brown sugar, white balsamic, and some spices to drizzle on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyHwRYhMLkDdVYKtf3j2NJJxIq3nohcqQnsqxFO3s5zfKEzYI__a0i_dk6UXFjBGxwylT6VSHY21dm0BpxlL0FzlrepwzGUGlo4-La2d8Zs7DwxwjIp1JFGux9Iy42zVkPYvKXmwlWXk/s1600-h/_MG_3241.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5260814304511006050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyHwRYhMLkDdVYKtf3j2NJJxIq3nohcqQnsqxFO3s5zfKEzYI__a0i_dk6UXFjBGxwylT6VSHY21dm0BpxlL0FzlrepwzGUGlo4-La2d8Zs7DwxwjIp1JFGux9Iy42zVkPYvKXmwlWXk/s320/_MG_3241.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>For the third and final night, meatloaf. This consisted of ground turkey, a couple eggs, ricotta, salt, pepper, sauteed onions & garlic, and a couple pieces of wheat toast pulsed into breadcrumbs. For the sauce, I used ketchup, molasses, garlic, onions, cumin, paprika, beef broth, and chili powder. I plated this with mashed squash and red potatoes and topped with spinach and figs sauteed in butter.<br />
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I love food and I love challenging myself with new ideas and techniques. Good food does not have to be difficult, just simple and fresh. You know what you like, so give it a shot. If it ends up less than ideal, learn from it. In the story of Hercules, we learn that a true hero fails many times before he gets it right. We live, we learn, we eat.Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com0tag:blogger.com,1999:blog-6501954363770339479.post-39548550486241342772008-10-17T12:06:00.008-04:002016-07-07T18:32:33.799-04:00Smokin'I don't normally suffer from the typical machismo associated with it, but I have always enjoyed grilled meat. For those of you that believe humans were not meant to eat meat, I am glad you were overruled.<br />
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Growing up, we always used a charcoal grill mainly because we could not afford a gas one. I think there are advantages and disadvantages of each, but both are able to produce wonderful things. Since leaving the nest, I have always used gas, mainly due to convenience. Earlier this year, I received my first charcoal contraption. A beautiful Weber smoker. Now those of you who know me are aware that I love finding great deals and am not brand loyal in most cases. This is not one of them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujubfbPDUouoalncNvri1z9lzAtrKQcIFyx7nBNjkLqg73ciaX7ZufVRXl3_8B9fnEA9hUWH1j3Ncv1TpfmDLNeenYuVbpkYbTL6lg2FCEGcPAUPCNUJQ40hdNJB1woQKiCRYuROr1rM/s1600-h/_MG_2458.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258171796716754194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujubfbPDUouoalncNvri1z9lzAtrKQcIFyx7nBNjkLqg73ciaX7ZufVRXl3_8B9fnEA9hUWH1j3Ncv1TpfmDLNeenYuVbpkYbTL6lg2FCEGcPAUPCNUJQ40hdNJB1woQKiCRYuROr1rM/s320/_MG_2458.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Cooking is all about heat. The more oxygen the heat provides, the faster the fire will burn. If there is not enough oxygen, it will go out. Weber lines their grills with porcelain enamel coating. This absorbs and evenly distributes heat like a pizza stone or brick in and oven or ceramic briquettes in gas grills. These spartan devices are designed for maximum control over airflow. It's a trial and error process, but eventually you get it right.<br />
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Basic charcoal is what I use since I like to smoke at 250 degrees or lower. Many people like the hardwood charcoal, but that burns at a higher heat, so I leave that for cooking steaks and searing. Throw a couple lumps of hard wood on the coals, and you will have all the smoke you need. It is important to remember that for a pork butt, most of the 'smoke rings' in the meat are obtained before the meat reaches 140 degress. After that, the meat starts breaking down the connective tissue and fat which is where the flavor and tenderness comes from (sort of like bone marrow, mmmm).<br />
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Ok, enough theory for today - on to the food!<br />
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I always start my pork butt and ribs with a dry rub. This consists of whatever you like. I normally use chili powder, paprika, mustard powder, cayenne, lots of brown sugar, and whatever else I feel like at the time. This is in the vein of a standard Kansas City rub, but you could even use curry if you like. Try experimenting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0jbRgLKaDIlIKLbJihBlRogViylzE-7HeDuHA85ZHnJiQqNN-brcKSS-e6SIC6KGkYVobVMqHKkqtTHnHsM2HIcnI8c0wYIWPGhZFVGnh2fNxf7qREeksLwYjz5ct8HKtiVQPoPK1cQ/s1600-h/_MG_2487.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258158942628787122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0jbRgLKaDIlIKLbJihBlRogViylzE-7HeDuHA85ZHnJiQqNN-brcKSS-e6SIC6KGkYVobVMqHKkqtTHnHsM2HIcnI8c0wYIWPGhZFVGnh2fNxf7qREeksLwYjz5ct8HKtiVQPoPK1cQ/s320/_MG_2487.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I usually apply the rub, some molases, wrap in plastic wrap, and refrigerate for 1-2 days. Once the grill is ready, they go on. (Yes, I know the ribs look like they form 666. Not to worry, I used Bee Blessed molasses)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjl5T5KvUYdBJMfTNF4wJtXUimbVSFXtIyeHyicnviSPfW5Xiv1M7Iqutodd2_YqlWCFAqUNOJCYYKAuPID_7JQd4kiN6L6aYfYDxsgt3LxquQqdOJiVRkGL9zkCDSJ9_Q3H-in-O09c/s1600-h/_MG_2489.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258158949632570002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjl5T5KvUYdBJMfTNF4wJtXUimbVSFXtIyeHyicnviSPfW5Xiv1M7Iqutodd2_YqlWCFAqUNOJCYYKAuPID_7JQd4kiN6L6aYfYDxsgt3LxquQqdOJiVRkGL9zkCDSJ9_Q3H-in-O09c/s320/_MG_2489.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I started the pork butt at 1am the night before, so it in the end it spent 16 hours, and the ribs a distant second at 5 hours. With all this time, I tend to make way too much food.<br />
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I marinated a turkey breast and a chicken for a day or two as well. I realize the pH balancing benefits of it, but am not a big fan of water when marinating. I normally use chicken broth, beer, wine, juice, or whatever else I have. I also grabbed a couple beer can stands. I normally just take an empty soda can and fill half way with any of the above or vinegar to keep the bird moist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOxEmlS0hi3KZX7vbUdSl1WqzDCNno2phHdJD1ONBFgynpwmWexzhrvH9rm4XrzbMHWJj1q1O-9O9PkL0fG0Uv5PCEWllCXsV-kCPF5mfP2SatQy_6wV1D6Encie2dB1ByC3KTc7dAKY/s1600-h/_MG_2499.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258158958524454322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOxEmlS0hi3KZX7vbUdSl1WqzDCNno2phHdJD1ONBFgynpwmWexzhrvH9rm4XrzbMHWJj1q1O-9O9PkL0fG0Uv5PCEWllCXsV-kCPF5mfP2SatQy_6wV1D6Encie2dB1ByC3KTc7dAKY/s320/_MG_2499.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Timing is everything, and I am a gadget freak, so I picked up a few wireless meat probes on clearance for $10 each, and keep one each for the pork, chicken, and turkey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvImUkMH39IPBQYMnpJ9IuzyjDRMCKjS-wPTnTaftVe_yuhUewG4Ke3oYsTvmydXRJRXYaIf9ypfshfZLTqqr1KFT4CIYUNyCG_O2VK_mXt0Wyvlsk1V2ZSKiVpDibpiQ_KI3eBicuEs/s1600-h/_MG_2501.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258158962571551314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvImUkMH39IPBQYMnpJ9IuzyjDRMCKjS-wPTnTaftVe_yuhUewG4Ke3oYsTvmydXRJRXYaIf9ypfshfZLTqqr1KFT4CIYUNyCG_O2VK_mXt0Wyvlsk1V2ZSKiVpDibpiQ_KI3eBicuEs/s320/_MG_2501.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Many hours and drinks later, the meat was ready.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KQLnkhLt5YhwYDC3alGAdNJi693InPdkoeHmNWCiQKl-LbXnM2z9MSeb4ffugGsDkM1-8WAIzihhCz1eoReAM2Q5f35uChJi_Zje4CV-4GjlkP-sz89lrplLJ6y4yHq2x1m_DpoGASs/s1600-h/_MG_2507.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258160280034151362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KQLnkhLt5YhwYDC3alGAdNJi693InPdkoeHmNWCiQKl-LbXnM2z9MSeb4ffugGsDkM1-8WAIzihhCz1eoReAM2Q5f35uChJi_Zje4CV-4GjlkP-sz89lrplLJ6y4yHq2x1m_DpoGASs/s320/_MG_2507.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1BPSm05mZq6W8ponGzOqwBmV6h_0zPpj89nfotY_akZ6pwdJzrRY6WPD7yWE0cl88JD0LdoO7IfvFkqOHxwqfRb7nO-qEtDAPYf3LWf3EL20A9yI0am0ges6X0_hAfVR5meiwU6DELU/s1600-h/_MG_2508.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258160289889430466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1BPSm05mZq6W8ponGzOqwBmV6h_0zPpj89nfotY_akZ6pwdJzrRY6WPD7yWE0cl88JD0LdoO7IfvFkqOHxwqfRb7nO-qEtDAPYf3LWf3EL20A9yI0am0ges6X0_hAfVR5meiwU6DELU/s320/_MG_2508.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S4U-AkNqZbevg7e17iXhq04Y6Xq0wxtS5ZmiEbxL7SiVujQiyBZVqZYQ1e3gjvNOokMj5QNqmjRbU-cDiK2yjsdYO3KgR1gszC60ezBaEMPHSi2GHqYJn2FeAmW9QLKme8JsO9GRyNM/s1600-h/_MG_2511.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258160297204509938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S4U-AkNqZbevg7e17iXhq04Y6Xq0wxtS5ZmiEbxL7SiVujQiyBZVqZYQ1e3gjvNOokMj5QNqmjRbU-cDiK2yjsdYO3KgR1gszC60ezBaEMPHSi2GHqYJn2FeAmW9QLKme8JsO9GRyNM/s320/_MG_2511.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I always whip up some coleslaw and potato salad, which to me are the classic southern accompaniments for pulled pork, and our new neighbor made the best banana pudding I have ever eaten.<br />
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Now for a word on pork......In SC they have the mustard based sauce and Kansas city has their dry rub, but in NC we have two distinct styles. The eastern side of the state celebrates the vinegar based sauce, and the western uses a barbecue mop sauce. While I like the eastern style, I prefer western. I use lots of garlic, onion, brown sugar, and southern bourbon.<br />
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My new experiment this time was sweet potato gratin. This was a very easy invention. Very thinly sliced sweet potatoes layered and topped with a mixture of melted butter, white balsamic, brown sugar, cinnamon, nutmeg, vanilla extract, salt, and pepper. I recently started using the white balsamic, so you may see that quite a bit. It is a bit lighter in taste, especially if you are a white wine fan. The vanilla extract can easily be made at home by adding scored vanilla beans to either vodka or brandy. Vodka will be ready in a week, and brandy in about a month, but I don't mind the wait.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CZ92tInETY2zobvqaajV2H8Z9IJxwAYiJ8Sy2Pfmyv-dmipGY7_ZxnXzb3Kk_XhdDwCqaZx-AIL9sTS9re-iT9pmYAW6kynxCBIwSZwoJJTkE-EY4gc4y_i3xp0X6rQFz62tNk0xYOs/s1600-h/_MG_2504.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5258167050857760050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CZ92tInETY2zobvqaajV2H8Z9IJxwAYiJ8Sy2Pfmyv-dmipGY7_ZxnXzb3Kk_XhdDwCqaZx-AIL9sTS9re-iT9pmYAW6kynxCBIwSZwoJJTkE-EY4gc4y_i3xp0X6rQFz62tNk0xYOs/s320/_MG_2504.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Cookouts are all about good people, good food, and good drink. There are always standbys and surprises, but always much to choose from. Like my mom always says, "If you leave hungry, it's your own fault."Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com1tag:blogger.com,1999:blog-6501954363770339479.post-74613360608396324652008-10-07T10:27:00.011-04:002016-07-07T18:34:35.823-04:00Me and TAbout once a month, my friend Taria and I get together to cook. We formulate some ideas and go from there. We do not plan together, but always seem to compliment each other. Sometimes we forget ingredients, and sometimes receive inspiration along the way. A friend of mine said, "Cooking is like jazz. You learn a basic scale and riff on it." I agree. Get the basics down, and you can improvise from there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOrHg83zmi4Q9RMwAmz-2WArsFkkeGaHI3K8w1WgbyMBtXkpF_7lBLlSgJ1B3uYsruO9be8n-fgRWm7v-wjrmFEBAFMOJUPy5aGH-W73S2SALwmIbzpWZEUl2qEQsWZKnsu30XkMqR6k/s1600-h/IMG_1711.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254421705449451426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOrHg83zmi4Q9RMwAmz-2WArsFkkeGaHI3K8w1WgbyMBtXkpF_7lBLlSgJ1B3uYsruO9be8n-fgRWm7v-wjrmFEBAFMOJUPy5aGH-W73S2SALwmIbzpWZEUl2qEQsWZKnsu30XkMqR6k/s320/IMG_1711.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>This time, Taria decided on Red Snapper. Once filleted, our friend received a sprinkle of salt, pepper, and mustard powder and was pan seared. For the sauce, the carcass was simmered with water, white wine, and a slice of ginger until reduced and finished with butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRuC1IBKRHZz41ilpmX9aHUUmeZLPzAxCRYvvc8wEAaqSbqso9ZxZolYVpDKUSHuvFuPbd_oKN2xUVA82cKI3ch5k71l5wkrTazIC1Bs7hxjsOSbzeD843TJ7i-YkpKJpDUL4bmefdhs/s1600-h/IMG_1742.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254423176231658546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRuC1IBKRHZz41ilpmX9aHUUmeZLPzAxCRYvvc8wEAaqSbqso9ZxZolYVpDKUSHuvFuPbd_oKN2xUVA82cKI3ch5k71l5wkrTazIC1Bs7hxjsOSbzeD843TJ7i-YkpKJpDUL4bmefdhs/s320/IMG_1742.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Next, she simmered some smoked turkey necks in water and chili sauce. The meat was removed and mixed with napa cabbage that had been sauteed in butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZXqPSqsS-alo0i-dGrXP6elfwrFn908tEhcuDVhj2DjGLfkpfBJnz2lMqnFia6OYn_HcCKRuuSS0BP1pUaR8fYcOrHPYYCI_nPG9Otkj8QKVOK4cQKI2vo6ldjeMwcSE4UeuKjFuUTk/s1600-h/IMG_1740.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254424669261242978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZXqPSqsS-alo0i-dGrXP6elfwrFn908tEhcuDVhj2DjGLfkpfBJnz2lMqnFia6OYn_HcCKRuuSS0BP1pUaR8fYcOrHPYYCI_nPG9Otkj8QKVOK4cQKI2vo6ldjeMwcSE4UeuKjFuUTk/s320/IMG_1740.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAOY_95bSeE-_XSRGHFmVi_Gf97SVT9-OIG71fh040Uu9uZu9ZQfuKRRcnmo1TAiezJ1qe9LPXhmaQ4mtutyeymjGU-lzcHpQILaBSge306oXyg4l2w9c9hxrU9-Ex8niB9J5wII5phY/s1600-h/cabbage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254431439048734002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAOY_95bSeE-_XSRGHFmVi_Gf97SVT9-OIG71fh040Uu9uZu9ZQfuKRRcnmo1TAiezJ1qe9LPXhmaQ4mtutyeymjGU-lzcHpQILaBSge306oXyg4l2w9c9hxrU9-Ex8niB9J5wII5phY/s320/cabbage.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Taria finished the plate with a potato gratin. This consisted of grated Yukon gold potatoes, marscapone cheese, sauteed leeks, salt, pepper, and allspice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5eg4zgg9SK-TxVULH44ySbk_FByrC1rwvpFxfJp9LbGByji_0_MNiwWugiBnHpnjuv0zBQMehYrt46uMQgq4u-mfloZ8HGzkqibIHlrkZKnrOkZjdDbcG7awcYDIVlCwsz4_9B56JjA/s1600-h/IMG_1746.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254424669026499538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5eg4zgg9SK-TxVULH44ySbk_FByrC1rwvpFxfJp9LbGByji_0_MNiwWugiBnHpnjuv0zBQMehYrt46uMQgq4u-mfloZ8HGzkqibIHlrkZKnrOkZjdDbcG7awcYDIVlCwsz4_9B56JjA/s320/IMG_1746.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I started with some roasted poblano peppers, which I made into a bisque. This consisted of onions, salt, pepper, chicken stock, cumin, paprika, and a touch of cream. I will dedicate a post at some point to making bisque. It is great and easy.<br />
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I then made ricotta gnocchi. This was surprisingly easy. Ricotta, egg yolk, lemon juice, salt, pepper, and cilantro. I added flour until it came to a dough and flash froze it. All that was left to do was boil until done and top with Parmesan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMNB7YPwrVWKTorMv87NVOsCBQDAJDGWG72cbHN5NsIMz3Iy5s8Dc4DXF-JiPaP7HNr71kRsW2Kyj-WOUhTDirOIM4Ni7Ddak21MnDepEHEcmnR6V-HaHis7qzh6q3n4CIhPEdNihoP4/s1600-h/bisque.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254431433810416514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMNB7YPwrVWKTorMv87NVOsCBQDAJDGWG72cbHN5NsIMz3Iy5s8Dc4DXF-JiPaP7HNr71kRsW2Kyj-WOUhTDirOIM4Ni7Ddak21MnDepEHEcmnR6V-HaHis7qzh6q3n4CIhPEdNihoP4/s320/bisque.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I thought I would try my hand at beef carpaccio. This has been a long time favorite of mine that many people steer away from due to the fact that it's raw. I picked up a whole tenderloin and used the short loin end, specifically the tips. (If you do not know how to section a tenderloin, chicken, or anything else, search the internet for a diagram.) I placed the piece of meat in the freezer for around 2 hours in plastic wrap. Next, I sliced it thin and placed the slices in a plastic storage bag. I pounded them flat with a mallet and plated on chilled plates. These were topped with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VVwATClyyKeUsjYs3M15V9sdV53_6NbEjau7egu9Qd2XfP5Kp3pL5zdLlz7a8E1FkAQl3qis0MAHdLzaT3vsrKecffZyT0eHyenmGZ2AirKaa-4TdNxB7DSfitkPY7QDGWQyIG2XCNY/s1600-h/carp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254431436993520802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VVwATClyyKeUsjYs3M15V9sdV53_6NbEjau7egu9Qd2XfP5Kp3pL5zdLlz7a8E1FkAQl3qis0MAHdLzaT3vsrKecffZyT0eHyenmGZ2AirKaa-4TdNxB7DSfitkPY7QDGWQyIG2XCNY/s320/carp.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I topped with collards sauteed in malt vinegar, salt, pepper, and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmFEu7osSZLR3OaU_I-SAXZeHiob2iHjpeR5tQpg03QaVGKNA0iMu_N7YeNcMCmvrAZdIuOYERQeGcTI9FNnUfjt2QjMRHTtxdpTzywPHEaldenpjgitauzKPwmf5371Bl3B5qpt_Ivw/s1600-h/plate+carp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254431436006176610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmFEu7osSZLR3OaU_I-SAXZeHiob2iHjpeR5tQpg03QaVGKNA0iMu_N7YeNcMCmvrAZdIuOYERQeGcTI9FNnUfjt2QjMRHTtxdpTzywPHEaldenpjgitauzKPwmf5371Bl3B5qpt_Ivw/s320/plate+carp.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Finally, I topped with chopped green onions, parmesan, and a mustard vinegarette. For the vinegarette, I used malt and white balsamic vinegar, salt, pepper, mustard powder, and olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7I_5aMtNFtQ7cK5Y_zWBne27DzrVQLvIsn9YdAAWr8IlzJ1PtEzpOrDu4S-vacb8x8lqbqEp7zTAvJq6ZYLwTWI1pltgNJa4XN0hIV7Md1XKR89Ky_kM59CPOb7YjGwMtdCoaGPhXQA/s1600-h/final+carp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254435818151408018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7I_5aMtNFtQ7cK5Y_zWBne27DzrVQLvIsn9YdAAWr8IlzJ1PtEzpOrDu4S-vacb8x8lqbqEp7zTAvJq6ZYLwTWI1pltgNJa4XN0hIV7Md1XKR89Ky_kM59CPOb7YjGwMtdCoaGPhXQA/s320/final+carp.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>I cheated a bit on the next one. I had some leftover mashed red potatoes that I had mixed with a Thai curry sauce. I stirred in some shredded chicken that was pan seared, and some chopped green onions. I filled squares of puff pastry (yes, frozen), and baked. Then I topped it with a sauce made of pineapple, jalapenos, cilantro, white balsamic, olive oil, salt, pepper, and lemon curd. The lemon curd was last minute, but made the sauce wonderful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLwf7rUzYtbeGfhDa0OsSoWIPgviDtBOnYRlwneG7IK7QyytM-7QKOQEkMUoJXFAIjP_d0zV9ZfuLHDsQNhW-DjNBBn9Dav0h0eP0hkKrzFX44kZ-sdIUyXVd9vSSYzS6QMf8WtK2JlU/s1600-h/puff.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254431436707259282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLwf7rUzYtbeGfhDa0OsSoWIPgviDtBOnYRlwneG7IK7QyytM-7QKOQEkMUoJXFAIjP_d0zV9ZfuLHDsQNhW-DjNBBn9Dav0h0eP0hkKrzFX44kZ-sdIUyXVd9vSSYzS6QMf8WtK2JlU/s320/puff.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>We paired the dinner with a nice red wine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhycWuMpgY5bX2rqHjLSeJTyqlzk4oxmzGghvdtJlV14gTmbSVRxmy9XPEfCoVZ7FZd-oA8VIXy3mRbXq0tz9Rl4-8_T5FtcpHMbd-ev3qRHPCsNw_kb8aojlKeWRdSIWapc9EGoPN600/s1600-h/IMG_1754.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254427020013949138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhycWuMpgY5bX2rqHjLSeJTyqlzk4oxmzGghvdtJlV14gTmbSVRxmy9XPEfCoVZ7FZd-oA8VIXy3mRbXq0tz9Rl4-8_T5FtcpHMbd-ev3qRHPCsNw_kb8aojlKeWRdSIWapc9EGoPN600/s320/IMG_1754.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>The final results were outstanding. We were pleased as usual. We ate, we learned, and we had fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeSFg_-md4ozyxiMMwq0ZtVhFPP7inWYnQ-pj9hcIPB_3z3R2GewYfcVeBPmPbObwXa7JkqHQDOdukRdmfgnlkmjJwxhOZHlJlb9j_51PH_z2Mhfw7CCTEof5SatR5egUJTrGRtZHVuQ/s1600-h/IMG_1752.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254427018694997410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeSFg_-md4ozyxiMMwq0ZtVhFPP7inWYnQ-pj9hcIPB_3z3R2GewYfcVeBPmPbObwXa7JkqHQDOdukRdmfgnlkmjJwxhOZHlJlb9j_51PH_z2Mhfw7CCTEof5SatR5egUJTrGRtZHVuQ/s320/IMG_1752.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Foodhttp://www.blogger.com/profile/17560405470962778710noreply@blogger.com3