Breakfast Smoothie: My 5 Hour Energy!

Starting back in September, Rachel and I began having smoothies for breakfast. They are healthy, filling and refreshing. Just recently, she made a new smoothie that was wonderful and now we are on top of the world.

Having received a Ninja Blender as a Christmas present, it makes it all the more easy to throw things in the there. Sous Chef Jesse told me that he & his friend even put an old cell phone in their Ninja Blender and it worked beautifully.

Breakfast Smoothie

1 Red Delicious Apple, sliced
1 Cup Fresh Spinach
1 Banana
1/3 Cup Greek Honey Yogurt
1/3 Cup Milk (or Silk Milk)
1/2 Teaspoon Flax Seed

The apple, spinach and yogurt make a perfect plural marriage. It also gets you loaded up on fruits and vegetables to start the day.


Happy Eating

Smoked Turkey Breasts: Citrus Soy & Honey Sherry!

My brother-in-law asked if I wanted a couple of turkey breasts. They give them away at his work and he even had a couple packages in his freezer from last year. The package is not a pretty sight. It's plain, ugly, see-through and weighs as much as a bowling ball. They tried to cook some up but were disappointed in the result. I said that I would be happy to give them a shot.

It took a couple of days to thaw them out. While finishing the thawing process in the sink, Rachel was convinced that they were both Haggis which contains a sheep's heart, liver and lungs. She all but promised at that moment not to taste the turkey, no matter how good I said that it was.

I decided that an overnight marinade would be best. A separate marinade for each breast would give us the opportunity to to see how different flavor combinations worked.

Citrus Soy Marinade
 allrecipes.com

2 cloves garlic, peeled and minced
1 tablespoon finely chopped fresh basil
6 cloves, whole
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1/2 teaspoon fresh ground black pepper

In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.

In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the turkey breast in the dish, and turn to coat. Cover, and marinate in the refrigerator overnight. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

Honey Sherry Marinade
about.com

1 skinless, boneless turkey breast (3 to 3 1/2 pounds)

1/2 cup honey

1/4 cup dry sherry

juice of one lemon

1 tablespoon butter

1/2 teaspoon salt

Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir until even. Remove from heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

The turkey breasts were incredibly moist and flavorful. I wondered if they would have any taste at all based on the skepticism of the giver. The Citrus Soy Marinade was good but a little overpowering. I preferred the Honey Sherry Marinade. It was sweet and smooth with a delicious glaze.

My brother-in-law said that I could have more turkey breasts upon request. When I told him how delicious they were and that I would love some more, he told me that this would be no problem, as long as I invited them up. Absolutely! It's impossible to eat 6 pounds of turkey by yourself anyway.

Happy Eating

Brined and Smoked Thanksgiving Turkey

About two months prior to Thanksgiving I was assigned the task of bringing the turkeys. Okay, I might have volunteered. Sous Chefs Sam & Jesse know that when I volunteer, it means all three of us.

I took some time pondering what would be best. Smoking the turkey was definitely a must as I had done this last summer. I heard of brining but never had done this. As I studied more about it, I was getting very excited. There are so many ways to take it, the only question was which one?

Brining is a process where you marinate the meat in a salt solution allowing it to retain more moisture. Basically, salt water and many variations of spices are used. We went with a simple brine.

Simple Turkey Brine

1 turkey, up to 16 pounds
3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled and diced
1 large onion, diced
1/4 cup celery, diced
2 large sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds

Bring salt, sugar and 4 cups water to a boil in a very large pot, stirring until salt and sugar are dissolved. Turn off heat, add remaining ingredients to brine base. Refrigerate uncovered, until cold. Adds 6 quarts water cold water to pot or bucket. Add turkey. Use plate, if needed, to fully submerge turkey. Cover, chill up to 72 hours (The turkey will be more moist and flavorful if allowed to brine the full 72 hours).

Smoking the turkey. Having smoked a turkey this past summer, I had a few key points regarding the process. We mixed rosemary with unsalted butter and rubbed the turkey inside, outside and under the skin. To stuff the turkey, we added sliced apples, oranges and red onion to the cavity, tied the legs and placed in the smoker for 3 1/2 to 4 hours.

Every 30 minutes we would spray the turkeys with apple cider for a tasty glaze. Last month, I did this with a pork shoulder and it was delicious.

It was a large family gathering so there would be 31 judges of our cooking. Prior to dinner I huddled with Sous Chefs Sam & Jesse to get our story straight. If the turkey was delicious, we all participate in the glory. If it was not good, then Jesse would take the fall. He reluctantly volunteered.

The verdict was unanimous, it was wonderful. I had never experienced such moist, flavorful turkey. The hickory smoke, apple, brine and all other ingredients was a menagerie of taste.

Sous Chef Sam wasted no time gorging himself

This was quite a process. One week prior to Thanksgiving we purchased the turkeys. After 4 days, they were adequately thawed. We then placed the turkeys in the brine from 8:30pm Monday to 7:30am on Thursday. At 8:30am, they were on the smoker. It was a tiring but beautiful experience. Food is an adventure, not a routine.

Happy Eating

Carbonara alla Roma: alla heart attack maybe; but alla delicious!

This recipe is likely not one that you would make if you were a health nut. Even if you are very healthy, your heart will feel heavy after eating and you will need to do a little more exercise that day. However, it's a delicious dish and your palate will be very happy.

Thanks to the fabulous Penny Phillips for sharing this recipe. She is a wonderful cook and has taught me much. One evening we cooked up five Indian dishes. It was truly a party. Most recipes I will alter slightly as needed. Not Penny's recipes; she has perfected them already.

Carbonara alla Roma

2 tablespoons butter
1/4 lb. pancetta
4 large eggs
1/2 cup pecorino cheese, grated
Salt & pepper to taste
1 lb. penne

Coordination of frying and boiling is important in this recipe; so while boiling the pasta in 3 quarts of water, gently fry the finely sliced (almost a julienne cut) pancetta in butter. Whisk the eggs in a separate bowl and add a ladle full of hot pasta water. Drain the pasta and pour the eggs into the hot pasta pot. Immediately place the steaming penne back in the pasta pot (if it's not completely drained, that's all right) and pour the pancetta/butter combination on top. Sprinkle the pecorino, salt & pepper and toss vigorously.

The immediacy of the above steps is important because the eggs need to be cooked by the time you're ready to serve. Sprinkle with additional pecorino.


Happy Eating

Chicken Valdostana: Rolled in Prosciutto and Smeared with Herb Butter!

Often I volunteer at cooking classes, mainly at Orson Gygi. There is a lot of setting up stations, prepping food, helping students and cleaning dishes involved. It can be a long tiring evening. I do however get the pleasure of working close with Chefs. I love learning new cuisine styles and skills. A couple of weeks ago I had the pleasure of assisting Chef Tim Belarde. He owned restaurants in California for 15 years where he focused on Italian, Mexican and Cajun cuisines. Tonight it was Italian, which is a cuisine style that I want to improve upon.

The menu for the night was Chicken Valdostana, Mama's Sauce, Tuscan Baked Bay Shrimp and Panzanella. We were in for a treat, and a lot of dishes. I didn't get to do any cooking myself that evening. However, with the prep work, assisting at the cooking stations, tasting the food and talking with Chef Tim late into the night, I was optimistic that I could make the dish at home.

I was a little anxious as this past Saturday I would be cooking the Chicken Valdostana with Mama's Sauce for the first time. Especially since I would be taking it to my buddy and his family whose 6 month old son was in the hospital. I wanted it to be a great meal for them. Thankfully Sous Chefs Sam & Jesse assisted me and we went to work.

Chicken Valdostana

5 boneless skinless chicken breasts
10 thin slices Prosciutto ham
10 - 1" by 3" block of mozzarella cheese
4 whole eggs
10 tablespoons herb butter (see below)

Cut the chicken breast in half and pound out chicken with a meat mallet. Spread a tablespoon of her butter on the inside of the chicken, and then lay the prosciutto over the butter. Place the mozzarella cheese at the bottom of the chicken breast and roll half way, tuck in the sides and roll the rest.

Place the rolls in the freezer for 15 minutes. Heat up 1 cup of cooking oil in a large skillet to about 325 degrees. Beat the eggs in a bowl, roll chicken in flour then dip in eggs. Carefully drop rolls in oil and cook until all sides are brown. Place on cookie sheet in oven at 400 degrees for 15 minutes.


Mama's Sauce (A Rich Tomato Sauce)

1 6 ounce can tomato paste
8 tomatoes, diced
1/2 cup red wine
1/2 cup yellow onions, diced
1/2 cup celery, diced
1 teaspoon Italian seasoning
1/4 teaspoon nutmeg
Salt & Pepper to taste

Sweat the onions and celery in oil, deglaze with red wine. Add the tomatoes, tomato paste, Italian seasoning and nutmeg. Let simmer for 30-45 minutes-very important as flavors need to develop. Taste, season as necessary, then mix with hand blender.

To Serve: place chicken valdostana on dinner plate and ladle mama sauce over the rolls.

While tasting the Mama's sauce I was quickly introduced to what "Rich" meant in Italian cooking. It means strong and powerful and takes you back a little bit. I am use to some sweetness in my Heavenly Homemade Pasta Sauce. It didn't take long to get use to it and made a beautiful marriage with the chicken.

Herb Butter

1 lb butter
1 tablespoon fresh garlic, chopped
1/2 teaspoon Italian seasoning
1/4 cup fresh lemon juice
1/4 cup fresh parsley, chopped

Soften butter for 1 hour. Place all ingredients in mixer bowl and whip until light and fluffy; or double in size.


Happy Eating

Goat Cheese and Mango Quesadilas

This is a re-post due to popular demand.

Every Valentine's Day since 2003, I have a tradition of cooking Rachel dinner. It started as a way to save money and avoid the crowds, but has become something that we both really enjoy. Since I love to cook, this works out well. It also keeps me from having to be part of the mass of men wandering through the store looking at cheesy valentine's balloons, flowers, and chocolates. Yes, you can tell that I am a romantic.

Each year it is a dish that we have not eaten before. I always do a lot of research looking for a dish that is very "Rachie." She loves fancy cheeses and breads, so when I came across the Goat Cheese and Mango Quesadillas dish, I knew that I had found the Valentine's dinner for this year. Here it is:

Goat Cheese and Mango Quesadillas:

4 ounces goat cheese, room temperature
6 whole wheat tortillas
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves

Directions:

1. Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.

2. Heat a large heavy skillet over medium-high heat. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side. Transfer to a cutting board and cut each into 4 wedges. Serve it and Love it.

These were a huge hit. Once Rachel found out that goat cheese was in the dish (even before she knew the entire recipe), I was a hero. The creaminess of the goat cheese really mixed well with the other ingredients. The red onion added a sharpness that makes your mouth water.

Try it soon; you will love it also. You know where I found this recipe: Everyday FOOD magazine. There are quite a bit of good recipes here.

Happy Eating.

Boston Butt with a Honey Mustard Glaze

Now that's a Big Butt!

What is a Boston Butt you ask? It's another name for Pork Shoulder. It's one of the meats that we judge at KCBS Competitions and it's incredibly delicious. With another dinner coming up for the Society of Divine Foodies, I was excited to smoke a Boston Butt. It was another cut of meat on my list since I received my Traeger Smoker.

It's amazing the amount of time it takes to smoke a butt, 1 1/2 hours per pound. Thankfully I marinated it Thursday night and put it on the smoker first thing Friday morning. Any day which starts with meat on the grill is a good day. Having never smoked one before, I was a little anxious.

The Smoker, 8:30am. That's the start of a good day!

Honey Mustard glazed Boston Butt

1 5-7 pound Boston Butt/Pork Shoulder
3/4 cup yellow mustard
1/3 cup honey
2 tablespoons Cajun seasoning
1 tablespoon brown sugar
Salt & Pepper, to sprinkle
2 cups apple cider

Sprinkle salt & pepper over meat. Mix yellow mustard, honey, Cajun seasoning and brown sugar in bowl. Spread honey mustard mix over every area of meat. Preheat smoker to 225 degrees. Place water pan in smoker to keep meat moist. Spray apple cider over meat every hour. Cook meat for 1 1/2 hours at 225 degrees for every pound of meat. It fully cooked when internal temperature reaches 160 degrees.

The Smoker, 3:30pm

It's a sight of pure beauty. I had to be careful not to stand there staring for too long every hour when I sprayed with apple cider. The temperature drops fast and takes a while to recover. Needless to say, it was beautiful when we pulled it off the grill 9 hours later.

6:00pm: off the smoker and resting

I had Sous Chef Sam pull, slice and chop the pork. We couldn't help but taste test every few minutes. The crispy glazed exterior was something which belongs in a meat museum. It was the highlight of my day. Most of the honey mustard cooks off but allows the rub to stay on. There were hints of Cajun seasoning but nothing overpowering. You could taste the apple cider and it was delicious.

Sous Chef Sam performing The Chop

To serve, we placed the pulled pork on rolls, scooped on cole slaw and lathered apricot barbeque sauce over the top. Wow! Due to many people at our home, Sous Chef Sam and I ate at Ruby's little table. Our knees were higher in the air than our plates of food. Uncomfortable but once you bit into the pulled pork slider, all your troubles were forgotten.

In addition to the pulled pork, we had skirt steak with scallion sauce, grilled patty pan squash and caramel chocolate cake among other items. Most of us were too full to move, yet we kept on nibbling. It was a night to remember. And just in case I fell in love with Boston Butt, I bought two. There is one in my freezer just waiting to be smoked. Most people count sheep when they can't sleep. I think about what glaze I can do on my next piece of smoked meat.


Happy Eating

Pot Roast of the Extraordinary variety

While Rachel was out of town this past week, I thought that the best way to make dinner would be to put on a roast at midday. A little acid added to the roast (vinegar, lime or lemon juice, Worcestershire, Tabasco) goes a long way in bringing out the flavor. Last time, I added red wine vinegar but it was a little too much. Not wanting to do that again, and still turned off by the taste of red wine vinegar, I went with apple cider vinegar.

Apple Cider Roast

1 chuck roast
1 large vidalia onion, sliced
4 carrots, quartered
2 jalapeno peppers, sliced
4 cloves garlic, minced
6 sprigs fresh thyme
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire
1 teaspoon Tabasco
1 cup water

Pat Roast dry with paper towel. Season with salt & pepper. Sear both sides of roast in pan-this will seal in the juices. Add all ingredients into crock pot. Cook on high for 4 hours, low for 1 hour. Serve and Savor!

Thankfully the apple cider vinegar did not leave a flavor residue. It did due the job however. The roast was wonderfully tender and cooked to about medium-rare. The garlic, jalapenos and thyme could all be tasted but nothing overpowered the other. The carrots were addictive. Something about a nice, flavorful onion brings joy to my heart. I wrote here about how caramelized onions are as good as candy.

It was a fabulous dish. My Parent's and Sous Chef Sam both stopped by the day after I cooked the roast so the leftovers went fast.


Happy Eating.

Fresh Summer Pasta

Sous Chef Sam and I needed to make dinner on Wednesday night and weren't sure what to cook. We had tomatoes, fresh herbs, and heavy cream. There were other items available but these were the perishable foods. We were all over it.

I started boiling some noodles, had Sam chop the tomatoes, basil and some garlic. Rather than do a thick sauce like in my Bacon Fettucini, we decided to go thin. We sweated the garlic, poured in 1 pint of cream, and added the basil to let the flavors marry. Once reduced, we added some lemon juice, salt, and fresh cracked black pepper.

We put about 1/2 of the cooked noodles in a medium sized bowl, poured sauce and garlic over the top and sprinkled with fresh parsley. The verdict: it's very lite and fresh but without a lot of "WOW" factor. To quote Sous Chef Sam, "Most of the food you make has some serious POP to it, this one is pretty mellow."

Fresh Summer Pasta

12 ounces thin spaghetti
3 cloves garlic
1 pint heavy cream
1 cup basil, minced
2 tablespoons lemon juice
2 large heirloom tomatoes, diced
Salt & Pepper, to taste
1/2 cup Parmesan

Directions: see above

The fresh heirloom tomatoes were amazing. That in conjunction with the basil, made you feel like you are sitting on the dirt in your garden pulling veggies from the vine. It was lite and didn't have a lot of pop but was a little refreshing.

With the remaining pasta, we sprinkled Parmesan in the sauce. It definitely added the needed "WOW."


Happy Eating

Northern-Italian-Style Braised Chicken Thighs

Let me give a shout out to Chef Adam Kreisel. He is a master at braising and taught a great class at Orson Gygi. Braising is a "low & slow" cooking process with the layering of flavors.

Northern-Italian-Style Braised Chicken Thighs

1 tablespoon cooking grade extra virgin olive oil
6 good-quality natural chicken thighs, bone-in, skin-on
1 large white or yellow onion, small diced
4 cloves fresh garlic, sliced thin
6 good quality cured anchovies in oil
3 good sized carrots, peeled and cut small dice
2 whole ribs of celery, rinsed and cut small dice
2 sprigs fresh thyme or summer savory, leaves picked and stems discarded
2 fresh bay leaves, slightly hand torn but still whole
1 cup Marsala wine
1 medium can (28 ounces) whole peeled San Marzano tomatoes in juice, juice and tomatoes separated and both reserved
1 quart good quality chicken stock
2 tablespoons capers, non-pareil, with brine, split
Kosher salt and ground black pepper, to taste

Preheat an oven to 275 degrees. Season the chicken thighs nicely with salt and pepper and allow to rest/temp-up on the counter for 15-20 minutes. You may remove the skin from the chicken thighs but it adds flavor & moisture by leaving it on.

While the chicken is resting, gather and chop the rest of the ingredients. Place an enamel-coated cast-iron braiser on medium-high heat. When hot, add the oil and quickly spread it around the bottom of the braiser. Sear the chicken thighs on both sides until they are nicely golden brown. Remove the thighs from the pan and set aside. Add the onion, garlic and anchovies and sweat them in the oil until they are soft and translucent, about 3 minutes. Add the carrots, celery, thyme, and bay leaves and sweat briefly with the onion mixture, 2 minutes. Add the Marsala wine and allow it to reduce by half. Add the chicken thighs back to the pot, skin side up, and add the reserved tomato juice, chicken stock, and 1 tablespoon of capers. Bring the entire mixture to a simmer and taste the liquid. Adjust the seasoning as necessary so that the broth is flavorful, but not salty.

Turn off heat, cover your vessel tightly with a heavy lid and place it in the oven to braise for approximately 2 hours.

When finished, remove the chicken from the oven and allow to sit on the stove top with the lid slightly ajar for 20 minutes. Add the remaining 1 tablespoon of capers, as well as the reserved San Marzano tomatoes. Crush the whole tomatoes by hand while adding them to the dish and stir gently into the mix.

Allow dish to cool. Serve over rice, polenta or pasta.

We served this over rice and it was very delicious. My daughter had multiple servings. The layering of the flavors, the freshness of the ingredients all make this a wonderful entree. If you don't like anchovies, do not worry. You will not be able to taste them; it adds an "earthiness/background" to the dish. I am very excited to make this dish again soon.


Happy Eating.

Smoky Meatball Subs

As the Fourth of July approached, I fretted about what to cook. Since my Traeger grill was only 4 days old, I definitely needed to utilize it. The "Smoky Meatball Subs" recipe on the Traeger website lept out at me. It's something delicious, something that wouldn't take a long time (as most smoked meats do), and something that would put me in the center of attention, J/K.

Sorry, Bad picture

There is actually more preparation work involved than actual cooking time. No fear, I had Sous Chef Sam to help me.

Smoky Meatball Subs

1 1/2 pounds ground beef
1 large egg
1/3 cup milk or buttermilk
2 tablespoons Worcestershire sauce
1/2 cup dry seasoned bread crumbs or crushed croutons
1 tablespoon Cajun rub
1/4 cup onion, finely minced
2 cloves garlic, finely minced
1 1/2 teaspoons freshly ground black pepper
Marinara Sauce (the recipe said jarred marinara sauce but that's insulting). Use my recipe minus the meat.
4 6-inch hoagie rolls
Thinly sliced or grated provolone cheese

In a mixing bowl, use a whisk to beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Cajun rub. Let the mixture sit for 5 minutes.

In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well. (Your hands work best for this). If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of a golf ball.

When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Se the temperature to 325 degrees and preheat, lid closed, for 10 to 15 minutes.

Arrange the meatballs directly on the grill grate. Bake for 30-35 minutes, or until the meatballs are cooked through.

Brush the hoagie rolls with olive oil, place 3 to 4 meatballs inside, spoon marina sauce over top, place as much cheese as desired over top (the more the merrier), place back on grill until cheese is melted. Enjoy.

Sous Chef Sam placing the meatballs on the grill

Quite a sight: 82 smoked meatballs

If you do not have a Traeger grill, this can still be done. You might not get your desired smoke flavor but can still cook a fabulous meatball.

A Fourth of July favorite. The pink edge of the meatball is actually the smoke ring

I quadrupled the recipe and there was plenty of meatball subs to go around. They were delicious with flavor at every level. How grateful I am that I decided to purchase the larger grill. It fit 82 meatballs.

Happy Eating.

Apple Rosemary Smoked Turkey

As you have probably heard by now, for my birthday I received a Traeger Smoker from my wonderful wife. It's one of those gifts that you truly cherish, unlike gifts received that we wish we could take back and keep the cash. In the first week of having the grill, I used it three times: ribs, smoked meatballs and smoked turkey.

Rachel's birthday was last Friday. The day to smoke the turkey had arrived. Admittedly I was a little nervous as this was my first time cooking a turkey. What if it did not turn out? You can't serve poultry medium rare-despite what I told my nephews.

The best way to alleviate fear is to take a step forward. I cleaned the bird, semi followed a Traeger recipe, and made it up from there.

Apple Rosemary Smoked Turkey

1 fresh or frozen thawed turkey (15 lbs)
3-4 tablespoons poultry rub
2 tablespoons olive oil
3 Gala apples, thinly sliced
4 sprigs fresh rosemary

Wipe turkey surface and cavity with wet paper towels. Lightly rub oil over the surface and cavity of the turkey. Sprinkle a light coating of poultry rub on the surface and in the cavity of the turkey. Place sliced apples and rosemary sprigs in cavity of the turkey. Start grill on smoke with lid open until fire is established (about 5 minutes). Switch to "medium" or 300 degrees on the digital thermostat. Place turkey on the center of the grill, close lid and cook for 3 1/2 - 4 hours or until internal meat temperature is 160-165 degrees in the thickest part of the breast. Allow to rest for 20-30 minutes before carving.

Since it is July, the likelihood of finding the size of turkey that you want is remote. I went to the store and had my choice of 4 turkeys; 19, 20, 21, and 22 pounds respectively. It took 2 1/2 days to thaw out. No worries however; a larger turkey means more leftovers.

Rachel's party was fabulous. It was a small gathering with lots of wonderful food. We had a very spicy, very delicous chip dip, a tasty pasta salad, and a green salad that was exploding with flavor. I am also grateful to some wonderful friends who took care of dessert when I realized that I couldn't make it happen.

The turkey turned out great. It received rave reviews and we ate it for the next 2 days. I probably won't eat turkey again for a couple of weeks. It was moist and the hickory smoke flavor came through. Anytime you can get a flavor on a white meat, you are doing good. One thing I won't do again is smoke the turkey in a foil pan. It helps collect the juices but the underside does not get as crisp.

I was a little worried when I cut into the turkey and the outside looked pink. How could the inside be cooked more than the outside? It is actually the smoke ring; very interesting to see how far the smoke works it's way into the meat.

The Traeger Smoker sure is paying off.


Happy Eating

Sweet & Sour Chicken: Start with Pink, change to Orange

Who doesn't like sweet & sour chicken? It's the safe dish if you are at an Asian restaurant and don't know what to order. Originally I found this recipes on allrecipes.com. Of course I altered it some but it is still wonderful nonetheless. It's definitely labor intensive but worth it. Pineapple is the sweet, vinegar is the sour; savory and delicious is the result.

Sweet and Sour Chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell peppers, cut into 1 inch strips
1 sweet onion, sliced
1/4 cup cornstarch
1 3/4 cup water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
4 skinless, boneless chicken breasts, cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken, and stir until well coated.

Heat oil in skillet or wok to 360 degrees. Fry chicken pieces in hot oil until golden. Remove chicken, drain onto paper towels.

When ready to serve, layer green peppers, onions, pineapple chunks, and cooked chicken pieces on a platter of rice. Pour hot sweet and sour sauce over top.

For some reason, my sauce turned out pink. It was quite pretty but not that appetizing. It took more than 2 drops of food coloring to change it to orange. Also, since I have been taking a lot of cooking classes, I am not a fan of cornstarch. It's hard to get rid of the strong flavor. I prefer a roux-equal parts by weight, cooked butter and flour.

Is this the "Pink Slime" referred to in the news?

This was one of Rachel's favorite dishes. I also liked it but since it was so laborious with much clean up required, I was a little burned out.



Happy Eating.

Havarti Apple: Does it sound expensive?

No, this is not a review of a fancy sandwich at a restaurant, this is a review of a fancy sandwich at our home. Rachel came up with this creation. Nothing beats a good sandwich on a hungry Sunday afternoon. We actually double this recipe for double the pleasure.

Havarti Apple Sandwich

1 sliced Gala apple
1/3 cup honey mustard
4 slices fresh Havarti cheese
4 slices bread (we used Grandma Sycamores)

Smear honey mustard on all slices of bread. Add apple, Havarti, and place on George Foreman Grill. When golden brown, remove, let cool, enjoy, make another.

I hope that you love it as much as us. The Havarti has a creamy sweetness to it which leaves you craving more. When you marry this with the freshness of the apple and the tang of the honey mustard, you get perfect harmony.

Happy Eating.

Strawberry Cream Cheese Stuffed French Toast

You can't but love Paula Deen. When Rachel and I were in Savannah, Georgia back in 2008, I would have loved to eat at Lady & Sons, her restaurant. The problem was that by 10:45am, there was already a line around the block. That is when you know the food is good. If it's fried or made with a lot of butter, it's delicious. Thankfully she publishes many of her recipes; whether I follow them to the "T" or not. This recipe could be dinner or dessert.

Strawberry Cream Cheese Stuffed French Toast

2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar
8 ounces cream cheese
12 slices white bread
1 cup sliced fresh strawberries
Butter, for cooking
Maple Syrup, for serving
Strawberry Syrup, for serving, recipe follows
Confectioners' sugar, for serving

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices (the recipe indicates only on one slice. We did it on both because more cream cheese is never bad) and top it with the sliced strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 -3 minutes each side. Serve with maple syrup, strawberry syrup, or confectioners' sugar.

Strawberry Syrup:

3 cups sliced strawberries
1 cup granulated sugar
Zest and juice of 1 lemon

In a medium saucepan, combine all ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15-18 minutes.

Because of my lack of ability (or discipline, aptitude, focus-whatever you want to call it) in following recipes, We made a few of the sandwiches with blueberries and raspberries. They were all delicious. The strawberry sandwich with the strawberry sauce was definitely a sugar overload. If you are diabetic, it could kill you. The raspberries we used were very strong; the flavor overpowered everything else. The blueberry sandwich was really good. The way that the cream cheese interacted with the crispy bread and fruit was a perfect plural marriage.

Have it for dinner, dessert, or both.

Happy Eating.

Roast Beef Sandwiches with Caramelized Onions

Two weeks ago, I wrote a post about caramelized onions. They are delicious and addictive. I mentioned how they are great with soups, salads or sandwiches. Rachel made a roast beef sandwich with the caramelized onions that was absolutely wonderful. It ate them for lunch for the next two days.

Now to further your addiction:

1 pound fresh deli sliced roast beef (not the pre-packaged meat)
1/2 pound fresh deli sliced Swiss cheese (again, not the pre-packaged cheese)
Caramelized onions
Whole wheat rolls

Brush the inside of the roll with olive oil-this will add a crispiness to the bread along with a great flavor. Pile high with roast beef. Place two slices of cheese on top of meat. Load with caramelized onions. Broil on low for 5-7 minutes. Eat, repeat, eat, repeat, attend 12-step meeting for recovery.

Happy Eating.

Emeril's Three-Cheese Baked Macaroni

A few years ago, I came across this recipe. Being a Lover of many things Pasta, I thought that I should give it a try. It truly is delicious! Healthy? Not so much. But if you can see through the fact that this is taking some time off of your life, you will really enjoy the dish.

EMERIL'S THREE-CHEESE BAKED MACARONI

1/2 pound elbow macaroni
6 slices bacon, cut crosswise into 1/2 inch pieces
1 tablespoon minced garlic
3 large eggs
1 can evaporated milk (12 ounces)
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups grated sharp cheddar
1/2 cup grated Monterey Jack cheese
1/2 cup finely grated Parmesan cheese
Coarse salt

Preheat oven to 475. In a large pot of boiling salted water, cook macaroni for minutes (it will be undercooked).
Drain. Heat a small skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30-45 seconds. With a slotted spoon, transfer bacon mixture to a bowl. Add macaroni, stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to a square baking dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

I like to add some bread crumbs over the top prior to baking. It's either because it makes it crispier, holds together better, or because I get to alter the recipe slightly; and therein lies the joy.

Your family and tummy will thank you. Your heart, not so much. But worry about that in 20 years.

Check out my Homemade Mac & Cheese recipe.

Happy Eating

Beef Bulgogi: The first step to world peace

When I picked up my Nephews, Sous Chef Jesse and Sous Chef Sam, and told them that we would be making Beef Bulgogi, they asked, "what is that?" I replied that it's a spicy beef & vegetable dish from Korea. I added that it's likely one of the most wonderful dishes they will ever eat. They were not disappointed.

BEEF BULGOGI

2 rib eye steaks trimmed of excess fat
1/4 cup soy sauce
1 tablespoon hot chili sesame oil (red pepper flakes added to sesame oil)
2 tablespoons dark brown sugar
6 garlic gloves, minced
2 medium red onions, cut into 1-inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 inch strips
4 tablespoons vegetable oil

Freeze the beef for 20 minutes (easier to cut). Slice diagonally (across the grain) into 1/8 inch strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a bowl; toss with half of the marinade. Toss the sliced steak in the remaining marinade. Let stand for 1 hour.

Marinating the vegetables. The longest hour of your life.





Sous Chef Jesse sauteing up the goodness. If we only had smellvision.

Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the onions & peppers; cook until softened, about 5 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons oil over high heat. Cook half the meat, turning often, until browned on edges, about 1 minute. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook until heated through, about 1 minute. Serve over steamed rice.

Traditionally, in Korea, this is served rolled up in lettuce. I prefer it over rice. Be sure to let the meat and vegetables marinade as long as possible. Also, be sure not to overcook the meat. On high heat, those little steak strips will cook very fast. It's best with a nice medium-rare finish.

Sous Chef Sam quipped that this is one of the best dishes he has ever eaten. It must have been since we made 8 servings but 4 of us finished it all.

Happy Eating.

Tilapia Fish Tacos

This dish has become a favorite at our home, even for Ruby. What 2 year old doesn't love fish with a coco-lopez lime sauce? There is definitely some prep work involved with this meal but it is worth it.

The ingredients are: Tilapia fillets, corn tortillas, cabbage, coco-lopez lime sauce, cilantro, avocado, limes, and homemade pico de gallo.

Coco-Lopez Lime Sauce:

3 limes, zested (peel shavings)
1 can Coco-Lopez, cream of coconut


Pour coco-lopez into bowl. Add lime zest. Slice limes and squeeze in juice. Whisk.

Pico De Gallo:

1 white onion, diced
2 tomatoes, diced
1/2 cup cilantro, minced
1 lime
Salt & Pepper to taste


Mix onion, tomatoes, cilantro in bowl. Slice lime and squeeze in juice. Add salt & pepper to taste.

When the lime sauce and pico de gallo are prepared, place 3 tilapia fillets in fry pan with 2 tablespoons each butter and vegetable oil. Upon turning opaque on the sides of the fish, turn over and cook until meat easily falls apart when pressed. Place corn tortillas in fry pan with high heat and 1 tablespoon vegetable oil. Cook until toasted-this will keep the tortilla from falling apart when you eat.

Place desired amount of tilapia on corn tortilla (2 stacked together work best). Spoon a good helping of pico de gallo on top and then drown in coco-lopez sauce.

The many ingredients complement each other well. The sweetness of the onions, freshness of the cilantro and tanginess of the lime juice hits the glands in the back of your mouth. The lime sauce is sweet and tangy; also addictive (maybe this could be my substitute for caffeine). Tilapia is a white fish and therefore does not have much flavor. So if the pico and lime juice are good, it will really make this dish.

It's delicious and inexpensive. Thanks to Chef Shawn Bucher for teaching me all the components.

Happy Eating.

Chicken Adobo

When I lived in the Philippines, this quickly became my favorite dish. For my 21st birthday, even though this wasn't the main dish being served that evening by the Datoon family, Nanay made a special plate of adobo just for me. I first made it for Rachel when we were dating and she also fell in love with it (she was hopefully already in love with me but, if not, the food sealed it).

In the culinary world you hear the term "adobo" used frequently in the past few years. This got me excited until I realized that many ethnic cuisines have their own definition of the word. The name "adobo" was taken from the Spanish but the cooking method is indigenous to the Philippines. It means stewing with vinegar.

Chicken Adobo with Potatoes

3 chicken breasts cut into pieces
3 medium size potatoes, cubed
1/2 cup vinegar
1/4 cup soy sauce
1 3/4 cup water
4 cloves garlic
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper

1. In a wok or large fry pan, saute garlic until brown. Add chicken, saute until browned, about 5 minutes.
2. Add all ingredients except potatoes.
3. Cover and simmer until chicken is tender.
4. Add potatoes; continue cooking until they are soft and the stock reduced to a light brown gravy.
5. Serve hot over rice.

When I first cooked this for Rachel back in 2003, it had been a while so I went a little heavy on the garlic. It took days to air out my apartment.

The vinegar and soy sauce gives this dish a lite bitterness that makes your mouth water. The potatoes do a perfect job of soaking up just enough moisture-that precise moment when they are soft enough but not falling apart.

I always make extra because it is delicious as leftovers. Hopefully you will enjoy it as much as we do. It's a quick dish to make.