Latest Iron Chef America battle Bananas

This battle offered up some nice recipes that gave me some ideas. Bananas were main items but also plaintain which I love and have made myself.
Bobby has plantain encrusted red snapper, banana red curry (this sounded sound good) and more . The challenger Sue Torres of Svneos (Mexican fusion fare) from NYC. She had dynamite platings , taco al pastor (never heard of it so I found a recipe and it is posted below), gorditta and plantain encrusted halibut and another carmelized bananas and more.
I thought the plating and food would do the trick. I picked Torres to win by +2 but sort of thought Flay would still win. He did. He beat Torres by +3 in taste (a surprise based on the feedback from the judges) , the plating was a Flay woon by +1 for originality which also surprised me.

Tacos al Pastor
Bon Appétit | May 2008
by Steven Raichlen
Bon Appétit
ingredients
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges

preparation
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
Test-kitchen tip:
To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
add your own note

Recipe Finds : Bobby Flay's crabcakes in Maine battle

I usually make salmon croquettes or salmon cakes or tuna cakes. I’ve eaten some crab cakes though.
Crabcakes were front and center at Bobby Flay’s throwdown that took place in Maine showcasing the cakes at The Lobster Dock in Booth Bay Harbor, Maine.

Texture
Flavor and
Crabiness

In a rare win, Bobby bested the owners and their Crab crabs. Here is the winning recipe. I might use a similar recipe and adapt it for tuna or salmon.


Sponsored by: Bobby Flay
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Crab Cakes

Ingredients

* 6 tablespoons olive oil
* 1 medium red onion, diced
* 2 cloves garlic, finely chopped
* 2 jalapenos, diced
* 1/4 cup prepared horseradish, drained
* 3 tablespoons Dijon mustard
* 1/4 cup creme fraiche or sour cream
* 2 pounds lump crabmeat, picked over
* 2 to 4 tablespoons instant flour (recommended: Wondra)
* Salt and freshly ground black pepper
* 2 cups blue cornmeal
* Black Olive-Roasted Red Pepper Relish, recipe follows
* Basil Vinaigrette, recipe follows

Directions

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

Black Olive-Roasted Red Pepper Relish:

* 2 roasted red peppers, peeled, seeded and diced
* 1/4 cup kalamata olives, pitted and chopped
* 2 tablespoons white wine vinegar
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons basil chiffonade
* Salt and freshly ground black pepper

Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

Basil Vinaigrette:

* 1 cup chopped fresh basil leaves
* 1/4 cup mayonnaise
* 3 tablespoons white wine vinegar
* Water
* 2 teaspoons honey
* 2 tablespoons extra-virgin olive oil
* Kosher salt

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

Wish List Recipe Finds: Breakfast in Louisville, Kentucky

We don’t have time to do many grand breakfasts except for the weekend. I like to make eggs and different types of french toast and sometimes I even use recipes that I find. These recipes are ones that whole or in part , I will try.

These recipe,were featured in Breakfast Throwdown on the Food Network. The french onion rings and ham made the win.

Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky

Show: Throwdown with Bobby FlayEpisode: Breakfast


Ingredients

* 1 tablespoon butter
* 1 tablespoon canola or vegetable oil
* 8 ounces diced boneless country ham
* 1/2 cup diced roasted red peppers
* 12 large eggs, whisked until well blended
* 4 ounces grated Jarlsberg cheese (recommended: Kenny's Country)
*
* Salt and pepper

Directions

Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.

Remove the pan from the heat and serve with fried green tomatoes
and buttermilk biscuits with sorghum butter.

**


bourbon Whipped cream French Toast


Ingredients
Batter:

* 6 eggs
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 teaspoon vanilla extract



French Toast:

* 1 (16-ounce) loaf firm textured bread, preferably a baguette
* Canola oil, for frying
* Bourbon Vanilla Custard, recipe follows
* Chocolate syrup
* Kentucky Bourbon Whipped Cream, recipe follows
* 1 pint fresh sliced strawberries
* 1 cup toasted pecan halves

Directions

For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.

For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.

Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Bourbon Vanilla Custard:

2 cups half-and-half

1 cup heavy cream

4 large egg yolks

1/2 cup sugar

4 teaspoons cornstarch

2 teaspoons vanilla extract

1/3 cup Kentucky bourbon

Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.

Yield: 3 1/2 cups
Kentucky Bourbon Whipped Cream:

2 cups heavy cream

3 tablespoons powdered sugar

3 tablespoons Kentucky bourbon

Whip cream in well chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.

**
White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup
Ingredients

* 6 large eggs
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 2 cups whole milk
* 1/4 cup heavy cream
* 1/4 cup white peach puree
* 1 teaspoon pure vanilla extract
* 4 slices day old brioche, sliced 1/2-inch thick
* 4 tablespoons unsalted butter
* 4 tablespoons vegetable oil
* White Peach-Pecan Maple Syrup, recipe follows
* Mint sprigs, for garnish

Directions

Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
White Peach-Pecan Maple Syrup:

1 cup pure maple syrup

4 ripe white peaches, peeled, pitted and cut into 1/8ths

1/4 cup coarsely chopped toasted pecans

1/2 cup bourbon, optional

Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.

My take on things : Food Network- Adam Gertler is next joke for the Food Network Star

Guy Fieri is the real deal. This current crop of The Next Food Network stars are a real good crop . There are many that I think may win or have a shot. A couple years ago, that was not the case. The ultimate winner was actually bumped in the semis by a guy who claimed to be a war veteran, wasn't a great chef or cook and has just made it through all the rounds. Last year was a strange one indeed . Aaron McCargo won but did not seem until the last finale, whether he was going to get it down. And he is quite good. But somehow in that current crop, this joke of a guy ( and I don't mean it kindly), Aaron Gertler, made it near to the semi even though he could not cook, made terrible dishes and his performances were far from stellar. Now Food Network has put this joker on his own show and in some other places. I guess he "would work for food" and Food Network has doled out a new show for which is not deserving. Now the fan favorite, (from last year), Kelsey, the judges did not like her. But now she has her own series of shows. At least she can cook and is perky. Adam is just a complete joke. I wonder what comes next for FN.

Food Finds : Bananas and Banana Chutneys

Bananas are supposed to be kept outside in the air. In Gourmet magazine, (7/2009), there was a small article about bananas. I know bananas don’t go in refrigerators. But do you know why? Their skin (not necessarily their fruit) breaks down and turns dark brown in 24 hours as the cold air damages the tissue peel . The tissue then release browning enzymes which actually work more slowly in the cold. So if the bananas are already ripe , you can then place them in the refrigerator.
Chutney recipes are akin to Mexican salsas. These condiments come with fruit, vegetable, and other foods of all types. One usual one is banana chutneys that I ran across while researching bananas. Give one or both of these a try with beef, chicken or fish.

www.africhef.com/Banana-Chutney-Recipe.html
B a n a n a C h u t n e y

B a n a n a s , i n c o m m o n w i t h m a n y o t h e r f r u i t s c a n b e u s e d f o r m a k i n g c h u t n e y .

T h i s S o u t h A f r i c a n r e c i p e f o r B a n a n a C h u t n e y i s e a s y t o p r e p a r e a n d t h e r e s u l t a n t c h u t n e y i s w e l l w o r t h t h e s l i g h t e f f o r t r e q u i r e d .

C H U T N E Y R E C I P E I N G R E D I E N T S

3 0 b a n a n a s
3 c u p s b r o w n v i n e g a r
2 c u p s b r o w n s u g a r
1 c u p s e e d l e s s r a i s i n s
2 r e d c h i l i e s
1 o n i o n ( m e d i u m )
2 t b s p g r o u n d g i n g e r
1 t b s p s a l t

T o m a k e t h e B A N A N A C H U T N E Y

P e e l t h e o n i o n a n d c h o p f i n e l y .
R e m o v e t h e s e e d s f r o m t h e c h i l i e s a n d c h o p f i n e l y .
P e e l a n d s l i c e t h e b a n a n a s , a b o u t º i n c h ( 1 / 2 c m ) r o u n d s .
C o m b i n e a l l t h e i n g r e d i e n t s a n d s i m m e r i n a s t a i n l e s s s t e e l o r e n a m e l s a u c e p a n f o r 2 h o u r s , u n t i l t h e m i x t u r e r e a c h e s t h e d e s i r e d c o n s i s t e n c y .
B o t t l e a n d s e a l w h i l s t t h e B a n a n a C h u t n e y m i x t u r e i s s t i l l h o t .

B a n a n a c h u t n e y h a s a n u n u s u a l f l a v o r a n d i s a g r e a t a c c o m p a n i m e n t f o r l i g h t c u r r i e s a n d b r e d i e s .
A l s o y o u c a n t r y i t a s a s p r e a d o n b u t t e r e d b r e a d , T h e u n u s u a l f l a v o r m a k e s t h i s a g r e a t t a s t e t r e a t

::
www.indianfoodforever.com/chutney/banana-chutney.html
BANANA CHUTNEY RECIPE


Ingredients:


6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

* Peel and chop bananas.
* Cook with vinegar to a pulp and then stir in sugar until it dissolves.
* Remove from the fire, raisins, almonds (slit into halves), salt, chili powder and ground spices.
* Cool, stir and pour into clean jars and cork tightly.
* Serve after 2 days.

Recipe Finds : Paellas is an awesome (rice ) dish no matter how you make it

For me one of the reasons to make Paellas is to make an awesome rice dish that includes other tasty items. I usually make Chicken Paella (see my recipe below) but there are quite a few variations and different ways to make it and items to include or discard. I wanted to pickl up “some new tricks to make mine” and I got that wish when I saw Bobby Flay on TV had a Paella throwdown (6/3/2009) against Girard, the Paella man .

I’ve made my versions before . Since I have beef and parts of chicken and the “seed” has already been planted in my head, it is time to make paella. This one will not have mussels, squid or other ingredients so can it be any good. The classic ones include it mos of the time. .

I have eaten Paella in a Kansas City restaurant that is no longer around. It was very good and had that great crunchy tomato rice with saffron. Watching Bobby’s recipe, I thought I would combine his and several others I found. I need to make one with a little crunch great rice. I wanted mine to have more flavor, more crunch and be more “like the big boys”.

I consulted the the recipes below as well as some in my cookbook collection. These were Spanish (by Pepita Aris), The New World Spanish Table ( by Anya con Bremzen) and Spanish (Hilaire Walden).

It came out well. A little crunch, hint of saffron, good flavors with the olives giving it a little extra salty flavor. The rice imparted an extra flavor to the chicken.


Eric’s Paella
by Eric Flescher

4 pcs. Chicken Breast, thighs or legs, grilled or broiled

1 pinch Saffron in the broth

1 Cup vegetable broth or White Wine

1 Medium Onion (peeled & sliced)

i can 6 Tomatoes (chopped small) add the tomato water

1/4 Cup Olive Oil

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)- Aboria is the best for this)

2 Cups vegetable stock Chicken Stock or Fish Stock

1 Can Peas (drained)


Sprinkle meat pieces with salt. Grill (you can grill or roast yours) chicken

Heat oil on high in paella pan or large skillet. Add garlic and onion. Let get soft for 2 minutes or so.

Add the rice and constantly stir on high to carmelize the rice. Keep stiiring on high for seveal minutes.

Boil two cups of water and add vegetable, beef or chicken bouillon cube. Add a pinch of saffron and stir to make sure it dissolves in the broth.

Add two cups of the saffron broth and let it boil but turn down to low after all broth enters the pan.

Add I can of tomatoes with the tomato liquid and peas.

Add paprika. Add Chicken and put under the rice.

Cook on medium heat for about 20 minutes, stirring all ingredients together.

Add salt to taste. At this point the stock should be very strong and tasty.

Rice should be cooked, but dry, almost crunchy.

Add to 300 F in oven for 15 minutes.

Take out of the oven let it rest/cool for 5 minutes.

Enjoy and eat.


**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**
**
Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby FlayEpisode: Paella
•
Lemon Aioli:
• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• *2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper
Paella:
• 4 plum tomatoes, halved lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper
• 10 cups chicken stock, divided
• Large pinch saffron
• 12 littleneck clams, scrubbed
• 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 1/4 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 cups Arborio (paella) rice
• 12 mussels, debearded and scrubbed
• 8 large shrimp, peeled and deveined, with tail on
• 8 baby octopus
• 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
• 1 cup fresh or frozen peas
• 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
• Freshly chopped flat-leaf parsley leaves, for garnish
• 1/2 cup Lemon Aioli
For the aioli:
Directions
Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
For the paella:
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

**



***


Kosher Paella (15” Paella Pan)



4 pcs. Kosher Half Chicken Breast (cut small)

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

1/4 Cup Olive Oil

Pimenton (paprika) Sprinkle on Chicken

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)

4 Cups Chicken Stock or Fish Stock

1 Can Peas (drained)

2 Pimentos (Roasted Red Peppers) (Sliced)

**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**

Isaiah's Vegetarian Paella
By: What's Cooking?
Mar 16, 2007

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Vegetarian Paella" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.

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Ingredients

* 1 pinch saffron (approximately 1/2 tsp)
* 1 medium eggplant, cut into large chunks
* 3 tablespoons extra virgin olive oil
* 1 yellow onion, chopped
* 5 garlic cloves, crushed
* 1 yellow pepper, finely chopped
* 1 red bell pepper, finely chopped
* 1 teaspoon dried cilantro
* 2 teaspoons sweet spanish paprika
* 1 cup arborio rice
* 3 1/2 cups vegetable broth
* 1 (15 ounce) can diced tomatoes
* 1/2 teaspoon cayenne powder
* 1/2 teaspoon sea salt
* 1 teaspoon dried thyme
* fresh ground black pepper
* 1 cup mushroom, sliced
* 1 cup green beans, cut into thirds
* 1 (15 ounce) can chickpeas, rinsed and drained
* 1/4 cup pitted black olives, sliced
* 1 tablespoon fresh parsley, minced (optional)

Directions

1.
1
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
2.
2
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
3.
3
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
4.
4
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.

Diners, Drive-In and Dives : Restaurant Finds

More gems like jalapeno mac and cheese and texas red chili

http://phoenix.about.com/od/restreview/gr/lapiazzaalforno.htm


This one has velvety chicken pesto lasagna an d


claxton’s chicken fries where noted in in gourmet magazine

Recipe Finds : Gravlax: It is cold and it sounds gross how it is made but it is delicious

Gravlax: It is cold and it sounds gross how it is made but it is delicious

I liked Disney World in Orland, FL but I loved Epcot Center. The best thing in Disney was the super roller coaster ride (forgot name) but I loved the country pavilions in Epcot. Spaceship Earth was neat and surround 360 degree movie in the China (I believe ) stands out.

While at Epcot Disney World years ago, I remember we ate in the Mexican pavilion , kidney pie in the English one and more. but this stood out.

Gravlax is dill cured cold salmon. But what I remember the most is eating at a wonderful buffet at what I thought was the Norwegian pavilion. However now that I think of it was the Le Cellerier restaurant in the Canada Showcase pavilion. It is still here but it is a steakhouse and has the buffet
http://www.wdwinfo.com/wdwinfo/dining/diningdetail.cfm?Restaurant.ID=137

You can search all of the restaurants in the area at
http://www.wdwinfo.com/wdwinfo/dining/diningmain.cfm

Their signature dish is Canadian Cheddar Cheese Soup. However it is not in my cookbook. However the restaurant stood out because of the buffet which at that time was reasonably priced. All I remember the buffet looked great and it was. There were many tasty items and one was this entree.

In my collection is The Mickey Mouse cookbook. This book is a lot of fun and has many electic recipes from all over the world via the restaurants that popular the two entertainment parts Disney World and Epcot Center. The incredible recipes are published here to showcas the cooking of kitchens in Epcot and Disney World. One of them is gravlax.
Main ingredients are 4 lbs of salmon
2 tbl coarse salt
2 tbl white peppercorn ground
2 tbl sugar
.5 cup chopped fresh dill
additional dill if wanted

Combine and refrigerate for at least 24 hrs (turning 3 or 4 times).
Prepare into thin slices and use Mustard sauce
(french mustard, white vinegar, white pepper, Dijon mustard, sugar, vegeable oil, fresh dill)

But I also found another one.

http://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm

Extreme Eats: Artery clogging dangerous foods

ABC had news about these artery clogging dangerous foods. There are many like these that many people don't know about or don't know how dangerous they are . I have also posted (left side of my blog) about the valuable books which everyone should get , Eat This Not That.

http://blogs.abcnews.com/theworldnewser/2009/06/extreme-eating-worst-deepfried-restaurant-dishes.html


Red Lobster Ultimate Fondue and Applebee’s Quesadilla Burger (a bacon cheeseburger stuffined into a quesadilla which packs 1,820 calories. Chili’s Big Moutgh Bites 4 mini bacon cheeseburgers

cheesecake factory fried macaroni and cheese 1,1570 calories and 69 grams of saturated fat.

more at

http://cspinet.org/new/200906021.html

Dr. Eric Flescher (dreric1kansas@aol.com), Kansas City Traveling Gourmet
http://cpmputergourmet.blogspot.com/

Recipe Finds: Gazpacho

My wife had left for Chicago for a couple of weeks to visit family. So while she is away, I don’t play. A stormchase did not pan out today so I watched the French Open, did some errands, worked on cleaning my office and also shopping for food for dinner.

My plan was to make the Spanish soup called gazpacho which we love. If I opened a restaurant, gazpacho, in some form, would be on the menu. The reasons is its fresh, flavorful and makes a good meal no matter what you do.

I have made several different ones. However I had seen one of Anne Burrel, an American chef and instructor at the Institute of Culinary Education in New York City, on her new TV show. But I recognized her first as Burrell is best known as one of Iron Chef Mario Batali's sous chefs in the American television spin-off series Iron Chef America.. Her wispy great spiked hair is unmistakable. The show is a little quirky but she has some very good recipes and she knows her stuff.

She made this recipe and it looked a good one to try.

I found out more about her.



Never tried gazpacho? Well I have several times but this I am always on the lookout for new gazpacho recipes. This one is perfect for anytime but particularly summer as it fresh, cool and goes with so many meals. This one was a good accompaniment for my steak and backed potato.

But I added a little twist to this recipe. I used crushed tomato instead of real tomatoes and did not use tomato juice. This made it more chunky which I like but you can make it less chunky. Also I added a Serrano pepper and several minced jalapeno peppers. I liked the little extra kick. ( Don't want the little heat, skip it!).

My rating 9.6/10

I discovered there are different kinds of gazpacho which I will try this summer. Another ones below is an unusual one from Michelle Bernstein, a noted Miami chef that has Latin over tones. I have to try this one this summer too. If you get it to first , let me know.

More of her recipes: http://www.foodnetwork.com/anne-burrell/recipes/index.html

Gazpacho

Recipe courtesy Anne Burrell
Ingredients

* 8 slices white bread, crusts removed, bread broken into big chunks
* 2 pounds tomatoes, seeded
* 1 English cucumber, peeled
* 1 large white onion
* 1 green bell pepper, seeds and pith removed
* 2 garlic cloves, smashed
* Kosher salt
* High quality extra-virgin olive oil
* 2 to 3 tablespoons sherry vinegar
* 1/2 cup to 1 cup tomato juice, if needed

Directions

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

How refreshing!

**
Bernstein's Almond, Grape and Cucumber Gazpacho
T h i s l i g h t s o u p f r o m C h e f M i c h e l l e B e r n s t e i n i s i d e a l o n a w a r m s u m m e r n i g h t a n d o n l y t a k e s m i n u t e s t o m a k e , a l l w i t h o u t u s i n g t h e s t o v e .

B y M i c h e l l e B e r n s t e i n
T e x t S i z e : A | A | A
S h a r e |
P r i n t
E m a i l

* D i g g
* R e d d i t
* D e l . i c i o . u s
* K a b o o d l e
* W h a t i s s h a r e ?

P h o t o C r e d i t I l l u s t r a t i o n b y M i c h a e l T o l a n d

M o r e f r o m D e l i s h

* M i c h e l l e B e r n s t e i n
* M i c h e l l e B e r n s t e i n ' s C r a b s w i t h F e t a , W a t e r m e l o n a n d A r u g u l a
* B o s t o n C h e f G a b r i e l B r e m e r ' s W h i t e G a z p a c h o
* H a z e l n u t T h y m e M a t c h s t i c k s
* G r e e n G a z p a c h o w i t h S h r i m p

R e c i p e c o u r t e s y o f C h e f M i c h e l l e B e r s t e i n .

I N G R E D I E N T S
1 Ω c u p S p a n i s h M a r c o n a a l m o n d s ( s a l t e d )
Ω t e a s p o o n f r e s h , p e e l e d g a r l i c
Ω t a b l e s p o o n p e e l e d s h a l l o t
2 c u p s c u c u m b e r s , ( E n g l i s h , i f a v a i l a b l e ) , p e e l e d a n d c h o p p e d
2 c u p s s e e d l e s s g r e e n g r a p e s
1 - t a b l e s p o o n f r e s h d i l l
1 Ω c u p s c o l d v e g e t a b l e b r o t h
Ω c u p e x c e l l e n t q u a l i t y e x t r a v i r g i n o l i v e o i l
1 - t a b l e s p o o n s h e r r y v i n e g a r
2 t a b l e s p o o n s d r y s h e r r y w i n e
S a l t a n d B l a c k p e p p e r , t o t a s t e

P R E P A R A T I O N

1 . I n a b l e n d e r , a d d t h e a l m o n d s , g a r l i c , s h a l l o t , c u c u m b e r , g r a p e s , d i l l a n d b r o t h a n d p u r e e u n t i l v e r y s m o o t h .

2 . W h i l e b l e n d e r i s r u n n i n g , a d d t h e v i n e g a r , s h e r r y w i n e , a n d d r i z z l e i n t h e o l i v e o i l .

3 . P l a c e f i n i s h e d s o u p i n t h e c o o l e r u n t i l c h i l l e d .

4 . S e r v e w i t h a g a r n i s h o f s l i c e d g r a p e s , c r u s h e d a l m o n d s a n d d i l l .

Culinary Combat : Battle Skirt steak NYC chef against Iron Chef America Morimoto

Peekytoe crab with pineapple foam; pork belly with miso-butterscotch; Arctic char; sassafras cake with smoked vanilla ice cream; apple with cumin ice cream; chocolate with sesame ice cream. Those are the top hits for this restaurant. But in a Iron Chef America battle Skirt Steak pairing the chef of Tailor Soho, Sam Mason and Iron Chef American Fusion chef , Masaharu Morimoto. Here the battle raged on with Beef as the main course or part of the battle. It was spirited battle. Mason paired different ingredients with the entrees like grilled steak with creme brulee , cocoa fried skirt steak (I must find a recipe for his) and an unusual skirt steak ice cream (yes!).
Morimoto focused on variety of textures . One was steak tartare , egg and pear with mango, papaya and jalapeno (I’ve got to find a similar recipe) and more . He had a slight edge in variety I thought. As my custom, before the verdict, I choose the winner. But then how close was I. Usually close within 2 to 3 points and on the right side of the battle. My conclusion this time was quite good. My thoughts were Morimoto winning by +5. He won by +7 so I was right in “the ball park”.
Morimoto beat the challenger by +4 in taste.
With Plating, Morimoto won +3.
Originality, I was a little surprised was a draw 12 to 12.
So there you have it .

Here is more about the restaurant and the Iron Chef America too.

http://events.nytimes.com/2007/11/21/dining/reviews/21rest.html?em&ex=1195880400&en=2b34c2a95754f251&ei=5087%0A

More about Masaharu Morimoto .

http://en.wikipedia.org/wiki/Masaharu_Morimoto

Recipe Finds : Cajun monkfish jambalaya

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You can cook Cajun in Kansas City or anywhere but you have to find the recipes first. I have many in my cookbooks , on my computer and been to New Orleans but way before Katrina hit . So cooking Cajun brings me a little closer now to New Orleans. But I saw this jambalaya recipe and wanted to find it. I swear AOl and other websites are making it more difficult to find the recipes and information that supposedly it is said on their pages. I saw a title for Deep south jambalaya with Monkfish but could not find it among all the clutter , the slide show features and more . Where was the recipe? Why do they do this? To keep you on the page longer to look at their ads, so they can get more money or tell their ad people how long they were on the pages so as to get more money. I don't have time for this foolishness. I am pretty good at "googling" and I found a recipe quickly. Here is one like. If you are kosher, don't like shellfish/ shrimp cut it out and make it. Monkfish is a very ugly fish but it is sure tasty. I love Cajun and Creole cooking and recipes (no they are not too spicy) and this one should be real good. If you try it before it email me along with your take on Cajun or Creole food. I will have to post my Acadian Pepper Chicken which was in the Kansas City Star awhile back and was published in several Bon Appetite books.

The spicy tomato flavour and aroma of this easy-going rice dish make it really appealing. Tender monkfish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.

Ingredients

• 3 tbsp olive oil
• 1 large Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ tsp chilli powder, or to taste
• 1 tsp ground cumin
• 225g long-grain rice
• 2 x 400g cans chopped tomatoes
• 1 tbsp chopped fresh thyme or 1 tsp dried
• 300g skinned monkfish fillet, cut into 4 pieces
• 8 peeled, raw tiger prawns, about 75g in total (optional)
  
• 2 tbsp chopped fresh parsley
• TO SERVE 1 lemon, cut lengthways into 4 wedges

Preparation method

1. Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
2. Drain the tomatoes in a sieve over a measuring jug or bowl. Reserve the juice, then add the tomatoes to the rice. Sprinkle over the thyme, stir well and reduce the heat a little.
3. Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
4. Season the rice to taste, then place the pieces of monkfish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the monkfish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the monkfish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
5. Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.

Copyright

Copyright by The Readers Digest Association, Inc. 2006

cook's tip

If you can't find raw tiger prawns, you can use cooked peeled prawns. Add them at the very end of cooking just to warm through, before you leave the dish to stand before serving.

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• Seafood jambalaya

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• Seafood paella
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▲ Less

Nutrition

• Calories 400kcal
• Protein 22g
• Fat 9g
• saturates 1g
• Carbohydrate 62g
• sugars 12g
• Fibre 4g
• Sodium 189mg
• Vegetables 360g

Related categorie

Restaurant Find : the President comes to NYC and Blue Hill

A trip to New York City was my destination a week ago (as well as in March). While am still working on putting up the review, account and pics I wanted to post this interesting event On May 31, I saw on TV that President and his wife were in New York City too but not for a graduation like my son’s, but for a Broadway play and date not out. Instead of a burger joint, they hit this trendy romantic spot. This restaurant gets stellar reviews.

http://www.bluehillfarm.com/

The menu has a eclectic country and farm related entrees that reflect utilizing fresh produce from nearby. Interesting farm related vegan foods and much more . These range from $14-18, ICE SPINACH SOUP, PICKLED SHITAKE MUSHROOMS , MORELS, RAMPS AND PINE NUTS, GREENHOUSE GREENS AND HERBS, ROASTED AND CONFIT MUSHROOMS LETTUCE AND MUSTARD VINAIGRETTE, GRILLED ASPARAGUS
CURED IMMATURE EGGS, CURRIED ALMONDS AND STONE BARNS MÂCHÉ
SPRING VEGETABLE SALAD
MARINATED AND RAW VEGETABLES, PISTACHIOS AND STONE BARNS GREENS HOMEMADE RICOTTA CHEESE
SPANISH MACKEREL
STONE BARNS RED OAK LETTUCE, POACHED RHUBARB AND MARINATED FENNEL
STONE BARNS BORDEAUX SPINACH AND RAMP RAVIOLI
CRUSHED POTATOES AND SALAMI
MAINE CRABMEAT
STONE BARNS FOCEA LETTUCE, DANDELION GREENS AND PINE NUTS YOGURT SORBET


and entrees are 28-32

WRECKFISH
VEGETABLE PISTOU, FIDDLEHEAD FERNS AND RAMPS
WINTERED OVER' PARSNIPS AND ASPARAGUS PADDLEFISH ROE
HUDSON VALLEY CHICKEN (STYLE OF SPRING POT AU FEU)
GRASS FED LAMB
BRAISED LAMB BELLY, RAMPS AND STINGING NETTLES
CAULIFLOWER STEAK
GRASS FED LAMB
BRAISED LAMB BELLY, RAMPS AND STINGING NETTLES
CAULIFLOWER STEAK
ASPARAGUS, DRIED FRUIT AND ALMONDS

Recipe Finds: Using the vile Durian that the Bizarre Foods host won't eat

Andrew Zimmerm hosts Travel Channel's Bizzare Food TV show. Many items that most find disgusting he likes and eats. However one he does not like is the durian, a stinky fruit. Here is a recipe in case you find it. I don't think I will but you can.

Durian Ice Cream

By Rhonda Parkinson, About.com

While durian is not native to China, both China and Hong Kong are major import markets for this distinctive looking fruit. The sweet flavor and thick texture of durian makes it perfect for ice cream. Use fresh durian if possible.

Ingredients:

• 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste
• 2 large egg yolks
• 3 tablespoons granulated sugar, or to taste
• 1 teaspoon vanilla essence
• 1 cup light cream
• 1 cup whole milk

Preparation:

Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.

In a medium bowl, whisk the eggs with the vanilla essence and sugar.

Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle (if you see bubbles forming at the edge of the saucepan, take it off the stove element).

Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden. Gradually stir in the durian paste, a tablespoon at a time.

Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.

Robin's hair is lackluster but this recipe shines : Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

There is just something I can't put my finger on. She is bright and she has some great recipes that shine. But here is so "dull and lackluster" I cringe. Still this recipe is a winner.


Robin Miller
Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

Recipe courtesy Robin Miller

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Ingredients

* 2 medium spaghetti squash, halved lengthwise
* 1 (14-ounce) can diced tomatoes
* 1/2 cup pimento-stuffed green olives, chopped
* 1 teaspoon dried oregano
* Salt and ground black pepper
* 2 tablespoons green olive brine (from the olive jar)
* 2 (6- *white tuna
* 1/4 cup chopped fresh basil leaves

Directions

Arrange the spaghetti squash halves in the bottom of a slow cooker.

In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

Restaurant Finds: Impeccible, French, pricey but memorable

Tatsu's is a prize winning restaurant, has a prominent chef and has been in place since 1982. So I was curious. Why the Urbanspoon ranking for this restauran did not have it listed in the top 100 restaurants in the area. Foodies have rated it on Urbanspoon at 96%. The French restaurants in the Kansas City area rated Tatsu's only #4. Apparently to acquire a better ranking more "bodies and reviews" are needed. Or is it a set of different factors?

Possibly more people don't know about this place, I wondered? I never knew it was here even though I have passed by the locality during my years, having come to Kansas in 1981. It is in Prairie Village but tucked around the corner on Roe Ave, hard to see. Many might not know it exists because you don't see it from the road. Another reason are the prices. I have never been here before as the prices are quite steep, usually "out of our league" only for special occasions. But as I quickly found out - you get what you pay for.

Another reason is French food is not my "forte". I had a meal in Boston once but not lately. I took 3 years of French in high school in Providence, RI, used the language in Africa haggling over prices (we were featured in Traavel & Leisure magazine!). I've even tried some French recipes. But that’s my affinity to France and French food. I thought it was all just "sauces". I don’t intend ever to be in Paris. There are too many places I want to go and see. Conjuring up French food is not my priority or for that matter eating it. But after the trip to this impeccable restaurant , I might have to change my mind after we went here after a KU graduation.

I did not know what to expect. I was very impressed with the layout of the restaurant and ambiance.The subdued tones of the rooms and lighting were to my liking. It was light enough the menu could be read, which was impressive in itself. It can be romantic. There are secluded spots in this restaurant that has been expanded. The tables were full as people chatted nicely while trying to decide what to order. My preference for selection is food that I don't normally eat or make at home (I love cook and try all types of recipes). If you are going to eat the "same stuff", why go out?

Something different, something that sings “satori (aha)” and something that I will remember, is what I search for. So I chose the Veal sweat breads instead of my second choice, the oxtails. Why ? Because the amiable waitress suggested it. And a good waitstaff person should know and have tried the meals. She made the right choice and so did I, for a memorable meal.

We munched on the crisp bread while talking and waiting for appetizers and soup. The Escargot de Bourgoune ($8.95), as many know, are the mollusc's (huge snails) braised with mushrooms and parsley butter. These were thinly sliced, were moist, meaty and savory with a subtle taste. Never had tasted these before and trying to "pin down" for something like this food is definitely a way to refine and exercise my palate. The cold vichychoise (potato soup) has a smooth, nice of the potatoes, taste. If it has leeks in the recipe, I could not detect it. The salads.

As part of my entree, I chose the excellent Goat Cheese salad with mixed greens, walnuts, strawberries, blueberries with a very thick raspberry vinaigrette ( I liked this and have to search for a recipe for this one !). I chose the Ris de Veau, veal sweet breads ($ 25.95) simmered in the special wine sauce. The sweetbreads were cooked perfectly and were impressively soft. Each "lobe" had a delicate taste that is unlike anything I have ever tasted in all my travels. I savoured every bite and did so "slowly". I had found a “satori “ food that I hoped to remember.

Others chose the roasted boneless duck with peppercorn cream sauce (that might have been my choice too but next time at $25.95) and fresh salmon with champagne sauce and lemon butter sauce ($22.95).

As for the dessert , the Grand Marnier Souffle, had to be ordered ahead of time. It was very impressive and light in its puffed shell, with grand Marnier liquor, served with a light cream and raspberry sauce. It was well received and I got a small bite of this airy dessert. I don’t usually try desserts, but I had my eye on the the Tatsu’s Delight. A triple layer of pasty with custard in between topped with Chantilly cream, shaved chocolate and fruit. It was impressive too.

Everyone enjoyed their impressive meals. The place was closing soon so we had to be bid adieu (say goodbye) . Until next time , I will have to try some French recipes and think about those oxtails or the duck. But menu here change so who knows? Bon chance (good luck ). When you come, you will be pleased and remember the place and the meals as we did. Coming here again is quite a possibility for us in the near future. That is a a better chance then my making it to Paris. I have too many other places I desire to experience. Until then, creating more French palate pleasers on my own is a definitely possibility. Changing your mind, refining your palate is what it is all about, perhaps.

Recipe Finds : Fat belly diet recipes to try

I found these on AOL in their slide "let's make it this way to make more advertising dollars" show. I've posted them here for your use.
HUMMUS, OLIVE AND TOMATO
Spread 2 tbsp. hummus on each half of a toasted whole wheat English muffin. Top each half with 5 thinly sliced olives and a slice of tomato. Have 1 medium orange. Total calories: 362
MEDITERRANEAN SALAD
Toss 1/2 c chickpeas, rinsed and drained, with 1/2 c halved cherry tomatoes, 1 chopped cucumber, 10 large black olives, and 1 tbsp.. lemon juice. Serve with 1 toasted large whole wheat pita. Total calories: 398
WAFFLES FLORENTINE
Prepare 2 whole grain waffles and spread with 2 tbsp. black olive tapenade. Top with 1/2 c egg whites, scrambled in cooking spray, and 3/4 c spinach leaves. Have 1/2 c green or red grapes. Total calories: 393
ROAST BEEF SANDWICH
Toast 2 slices whole wheat bread and spread with 2 tbsp. green olive tapenade. Top with 3 oz. organic deli roast beef. Have 1 medium pear. Total calories: 400
GRAB & GO CHEESE & CRACKERS
Mix 1/2 c fat-free cottage cheese with 1 c chopped red bell pepper and 10 sliced large black olives. Serve with 6 small whole wheat crackers. Have 1 medium apple. Total calories: 378
SPANISH-STYLE EGGS
Fry 1 whole egg with 1 egg white in 1 tsp. olive oil. Place on top of 1/2 c salsa and 10 sliced large green olives. Eat with 6" whole wheat tortilla. Total calories: 383
ALMOND BUTTER WITH FRESH FRUIT SPREAD
1 slice whole wheat bread with 2 tbsp. almond butter. Eat with 1/2 c each sliced strawberries and sliced kiwifruit. Total calories: 350
MANGO WALNUT SALAD
Top 3 c spinach with 1/2 c chopped mango, 1/4 c sliced red bell pepper, 4 chopped baby carrots, 2 tbsp. walnuts, 2 tbsp. vinaigrette, and 1 tbsp. raisins. Eat with 1/2 large whole wheat pita. Total calories: 395
CHICKEN LETTUCE WRAPS
Spread 6 Bibb lettuce leaves with 2 tbsp. hummus and top with 3 oz. sliced grilled chicken and 2 tbsp. walnuts. Also have 1 c raspberries and 6 small whole wheat crackers. Total calories: 405
TAHINI TUNA PITA
Blend 3 oz. can chunk light tuna, drained, with 2 tbsp. tahini, 2 tbsp. chopped parsley, and finely shredded 1/2 small carrot. Stuff into 4" whole wheat pita. Total calories: 364
SUMMER TOMATO SALAD
Layer 1 c arugula with 2 sliced tomatoes, 2 oz. thinly sliced part-skim mozzarella, and 5 thin slices red onion. Dress with 2 tbsp. pine nuts; 1 tsp. olive oil; and balsamic vinegar, salt, and pepper to taste. Total calories: 391
AVOCADO TOMATO HERBED WRAP
Spread 1 whole wheat wrap with 2 Laughing Cow Light Garlic & Herb Wedges and fill with 1 sliced small tomato, 1/4 c sliced Hass avocado, whole basil leaves, and 1 tsp. balsamic vinaigrette. Total calories: 367
DIJON EGG SANDWICH
Scramble 1/2 c egg whites in cooking spray. Place on toasted whole wheat English muffin spread with 1 tbsp. Dijon mustard and top with 1 oz. reduced-fat Monterey Jack cheese and 1/4 c cubed Hass avocado. Total calories: 386
AVOCADO BRUSCHETTA
Spread 2 slices toasted whole wheat bread with 1/4 c sliced Hass avocado, mashed, and top with 2 sliced small tomatoes and salt and pepper to taste. Have 1 medium apple. Total calories: 374
CHEESY BEAN DIP
Mix 3/4 c rinsed and drained kidney beans, mashed, with 1/4 c diced onion, 1 tbsp. walnut oil, and 1 tbsp. balsamic vinegar. Sprinkle with 1/4 c shredded reduced-fat Cheddar cheese and microwave on medium until cheese is melted. Serve with 1 c sliced red bell pepper for dipping. Total calories: 389
SIMPLE SALMON SANDWICH
Mix 3 oz. canned boneless, skinless wild salmon, drained, with 1/4 c chopped red bell pepper, 2 tbsp. lemon juice, and 1 tbsp. olive oil. Top with romaine lettuce leaves and serve on whole wheat roll. Total calories: 413
ITALIAN TUNA
Blend 3 oz. can chunk light tuna, drained, with 1/4 c chopped red onion, 2 tbsp. capers, 2 tbsp. lemon juice, and 1 tbsp. olive oil. Serve with 4 RyKrisp crackers. Total calories: 346
STRAWBERRY CHOCOLATE COTTAGE CHEESE Sprinkle 1 c fat-free cottage cheese with 1/4 c semisweet chocolate chips and 1/4 c sliced strawberries. Sprinkle with chopped mint leaves. Total calories: 379
BLUEBERRY WAFFLE
Top 1 frozen whole grain waffle, toasted, with 1/4 c semisweet chocolate chips and place in toaster oven or oven set to 350°F to slightly melt chips. Top with 1/4 c blueberries and 2 oz. fat-free vanilla yogurt. Total calories: 350

Restaurant Finds: New Italian restaurant from Mini chain now in Leawood

I don’t understand why the Neely’s, from the Food Channel’s Road Tasting TV show selected this mini chain to dine at while in Kansas City . I did not see that episode but so hearing more about it would give me a possible better understanding to their reasoning. They usually focus on "home grown, mom and pop" restaurants.

I would not call this mini- chain one that belongs. To be truthful, I have never heard of this mini-chain. Italian is my favorite to make but usually not to go out to eat. Growing up in Providence, RI, we ate a lot of Italian. In fact all I can remember is eating either Italian, Fish or Jewish cooking. My favorite in the Kansas City area is Cinzetti’s is my favorite Italian go to Italian restaurant. However my wife was going to the one in Leawood, KS to the new one, with her ladies group. So I would hear about it later on that nice.

Seems that most people on Urbanspoon like the Paninis and the place which ever spot they frequented. The menu had hot and cold Italian panini (sandwiches) and vegetable ones. There are also 7 different then pizzas and also 3 Pizza Bianca (white Pizzas). Calzones, Specialties ( spinach pie, cheese garlic bread, garlic bread) and 7 filled pizzas. More pasta entrees (10) and salads (7), soups, chips. Nice array of desserts (12). So they offer a variety of different Italian fare at rather reasonable prices. But the “ proof is in the pudding “ so what did my wife think and would it be worth it going ourselves? She liked the vegetable lasagna. I could see why as it consisted of foods that she loves. Layers of pasta with eggplant, squash, peas , mozzarella, Parmesan cheese topped with marinara and white cream sauce. Until we get there together and I write more, I will have to find a recipes in my cookbooks. "On Top of Spaghetti", from the chefs at the top flight Providence, RI restaurant , Al Forno, is my Italian cooking “bible”. There are few to try. So stay tunes on my blog until we get to back to one of the locations. If I come I would like to try one of the Paninis. The different ones sounded good and as reasonable prices. So why not?

Restaurant Find : I visited Santa Fe but pizza was not on my mind

When I went to Santa Fe and we spend a few days. Eating was on my mind after visiting the museums, going rafting and exploring the town. However when we wanted to eat, pizza was not the cuisine I was "shooting for". But this place looked good . After seeing this show, I wanted to find a recipe for Special meatball. Here were too.

Stuffed Meatball Hoagies

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Play Ball


Ingredients

* 8 cups Basic Red Sauce, recipe follows
* 1 large egg
* 1 pound lean ground beef
* 1/2 cup chopped yellow onion
* 1 tablespoon minced garlic
* 1 tablespoon minced parsley leaves
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 teaspoons Dijon mustard
* 1 teaspoon ketchup
* 1 teaspoon Essence, recipe follows
* 1/2 teaspoon salt
* 4 to 6 (6-inch) hoagie buns
* 2 tablespoons olive oil
* 1/2 pound coarsely grated mozzarella cheese
* 4 to 6 tablespoons finely grated Parmesan

Directions

Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.

Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.

Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.

Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.
Basic Red Sauce:

2 tablespoons olive oil

1 1/2 cups chopped yellow onion

1 tablespoon minced garlic

1/2 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper

2 (28-ounce) cans whole peeled tomatoes

2 (15-ounce) cans tomato sauce

3 tablespoons tomato paste

2 cups water

1 teaspoon sugar

Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.

Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups (2 1/2 quarts)

**

Mini "lion's head" meatballs and snow cabbage
Min Tsai
Serves 4

3/4 pound ground pork, naturally fed
3/4 pound ground beef
1 large onion, 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
2 heaping tablespoons kochu jang
1/2 cup panko breadcrumbs
1 egg
1 head snow (Napa) cabbage, julienned

Prepare a steamer over a wok of boiling water. In a large bowl, combine pork, beef, onion, garlic, Worcestershire sauce, kochu jang, panko and egg. Season with salt and pepper and mix until just combined. Check flavor by microwaving or sautéing a small portion. Form into small meatballs and place on bed of julienne cabbage inside steamer. Steam for about 8-10 minutes, until cooked through. To serve, scoop cabbage (the lion's mane) and meatballs together.

Restaurant Jerk rules here in this Jamaican restaurant in Texas

I love Caribbean food, jerk food, the flavors and more .So my ears " perked up" when this place was featured on DDD on the Food Network. Maybe someday I will be able to go to this place, But for now all I can do is write more about what they had on the show, and put some more information and related recipes that I find on my blog.

The specialty here is a national treasure marinates curry goat. A little habaneros, sweetness of curry and with rice was real nice. Rice and beans, fried plantains, a soup with intestines. A unique Red Snapper . The fish is fried and goes in the (garlic, onions, red pepper etc) after being fried (OMG I have to find a recipe for that one). But until I find that recipes here is a jerk recipe that Guy makes for one of his shows and that you can try. Jerkl rules!!


Jerked Chicken Kabobs
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Jerk Chicken Kabobs
•
RECIPE

•
COMMENTS & REVIEWS(43)

Cook Time
10 min
Level
Easy
Yield
4 servings

Recipe Tools:
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Ingredients
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon stick
• 1 red onion, chopped
• 3 green onions, chopped
• 1/4 cup extra-virgin olive oil
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 lime, juiced
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 (2-inch) piece fresh ginger, peeled
• Salt
• Pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
Directions
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
Mango Salsa:
• 2 tablespoons brown sugar
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon hot sauce
• 1 tablespoon minced ginger
• 1 mango, diced
• 1 English cucumber, diced
• 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

I passed on this buffet in Shawnee, Kansas because...

I was in the area and ducked in here to see if I wanted to eat . I looked around. It was very much like the one that I really like but that is near Lawrence Jin Shan Buffet (that is one of my favorites). Apparently this place was a Mongolian buffet or at least offered it but it did not seem up and running. I looked over all the items. There were differences. I chose not to eat here . There are 4 difference soups which has 2 more then the one in Lawrence. That was good. The had the salad items on one table which bulks up the total number but really should be counted in the buffet. There were appetizers but no really good salmon like in Lawrence. There was no duck or special crab dishes and few other ones like in Lawrence. There were many of the other skewered beef, crab rangoon, green beans, steamed red bugs (otherwise known as , chicken and ordinary chinese fare on most chinese buffets . Sushi was offered here but not the variety in Lawrence. I believe they have crab legs at night and weekends for extra. However all in all I was disappointed that did not seem to be any higher level “satori- aha” food. Don’t get me wrong. Most people will like this buffet. But I decided to pass to find places with higher level fare.

Culinary Combat : Throwndown Chili Relano

I had made chili relanos a few weeks ago as a first trial . They came out pretty well but not a lot of the batter stayed on . On Throwndown , I think I found out a technique to make mine better.

Bobby Flay battered and fried his. The Mexican owners Jaime Martin del Campo and Ramiro Arvizu roasted theirs without a batter. They had cactus was in which possibly gave them the edge. Also what gives them the edge is recipes that a level above ordinary fare. Three uniquely flavorful moles: burgundy-hued poblano; pepian verde, made with Serrano chilies; and burnt-orange pepian rojo. Queso Azteco, plantain leaves with four Mexican cheeses, poblanos, nopales (cactus strips) and mushrooms. Winning entrées include roasted poblano peppers stuffed with ground meat, dried fruits, walnuts and candied cactus, topped with pecan-cream sauce and pomegranate seeds (wow I have to make this). Thankfully, del Campo and Arvizu have added fish to the regular menu. Flaky adobo-spiced sea bass filet is satisfying, steamed in cornhusks with nopales. Entrées come with the soup of the day, which could be cream of chicharrones or tortilla soup with herbs and shredded cheese. Semi-sweet lemonade contains tiny glutinous chia seeds, which add texture. Desserts include fresh guava drizzled with eggnog and a fried tortilla purse filled with rice pudding and smothered with pecan-cream sauce.

The owners won and their recipes are winners too. Bobby’s was pretty good and there recipe is below that I will have to try.


Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce
Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby FlayEpisode: Chile Rellenos
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RECIPE

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Ingredients
Eggplant filling:
• 3 Japanese eggplants, skin on and cut into 1/2-inch dice
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1 cup grated Manchego cheese
• 1 cup grated Monterey Jack
Red Pepper Sauce:
• 3 roasted red peppers, peeled, seeded and chopped
• 3 to 4 roasted garlic cloves
• 3 to 4 tablespoons creme fraiche
• 1 tablespoon red wine vinegar
• 1 tablespoons honey
• 1 tablespoon chopped chipotle in adobo
Balsamic Reduction:
• 3 cups balsamic vinegar
• 1 tablespoon honey
Dark Beer Batter:
• 1 bottle dark beer (1 1/2 cups)
• 3 large eggs
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled
• 1 1/2 cups all-purpose flour
• Salt and freshly ground black pepper
• 1 1/2 cups yellow cornmeal
• 4 cups peanut oil
• Freshly chopped parsley leaves, for garnish
For the eggplant filling:
Directions
Preheat the oven to 425 degrees F.
Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.
Place the eggplant into a bowl and toss with the cheeses. Set aside.
For the red pepper sauce:
Combine the ingredients in a blender and blend until smooth. Set aside.
For the balsamic reduction:
Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.
For the dark beer batter:
Whisk all ingredients together in a large bowl. Set aside.
For the poblanos:
Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
In a large frying pan, heat the oil to 370 degrees F.
Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley.

Culinary Combat : Italian battle with rice

This American Iron Chef battle was all Italian with the main ingredient rice. The chef now is from Las Vegas and has an impressive background but would his experience “flourish in the battle”? Among his awards as one of the best new restaurants in America (By Gourmet magazine) and was up for some James Beard awards. Not too shabby.

http://www.vegasuncorked.com/bio/Paul-Bartolotta.html

His flagship restaurants BARTOLOTTA Ristorante di Mare and BARTOLOTTA Ristorante di Mare have quite a following.

My son keeps telling me I don’t know what real Italian fare is (I love Cinzetti’s in Overland Park, KS). I am always on the look out for better Italian fare and recipes so I was interested to see how this battle would play out.

The judges loved the taste of both competitors dishes. I thought Batali was a little more creative and original and seemed that he had an edge with the entrees. My vote before judgement was Batali by +5. He won by +3 so I was right in the ballpark with my assessment.

BARTOLOTTA has the interesting Sweet Rice and apple fritter which looked fantastic. I would like to find a recipe similar to it. (see more below)

Batali Bartolotta

---------------------------------------------------
taste 27 26
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plating 15 14
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originality 15 14
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score 57 54

I found some interesting recipes at http://www.godecookery.com/allrec/allrec04.htm
In these Desserts and Sweets I found

Apple Fritters
Beer-battered fried apples in sugar - contributed by Michael F. Gunter
1 1/4 cup ale or beer
1 Tbs. dry yeast
1 cup flour
optional: 1 egg or 2 egg yolks
3-4 apples (e.g. Macintosh)
1/2 tsp. salt
oil or shortening for frying
confectioners sugar
Heat the beer to lukewarm. Put the yeast in a medium sized bowl and add 1/4 cup of the beer; stir and let sit about 10 minutes. Mix in the flour, egg yolks or egg if desired, salt, and remaining beer. Beat the mixture and then cover the bowl. Leave in a warm place for about an hour. It should at least double in bulk.
Peel the apples, core them and cut into wedges or rings. Put the apple slices in the batter and stir to coat them. Fry quickly in oil or deep fat. Sprinkle with sugar and serve.

It sounded good eventhough it did not have rice like in this battle but it could be added.

Palate Pleasures : Searching satori condiment: Chimichurri

Chimichurri is a condiment, sauce, marinade used in many Argentinian kitchens for all sorts of meals. Sunny Anderson is a new perky personality on the Food Channel that demonstrates and cooks fine recipes that transcend many national boundaries. I wanted to pair some chimmichuri with some BBQ brisket and chicken that I got when I did a BBQ judging in Lawrence, KS. I just wanted to add something to dishes so I went searching and found some more recipes. Sonny had one and there were several other good ones so I have placed them here for your review. I liked it and would rate it 9/10. I was interested to find other ones that might be even better. Listed below are ones that I hope to try soon and see if they are a “level above “ and give a great aha (satori).

chimichurri marinade:
Recipe courtesy Sunny Anderson, 2008

Ingredients
For the chimichurri marinade:

* 1 bunch fresh parsley, leaves only
* 1 bunch fresh cilantro, leaves only
* 5 cloves garlic
* 1/2 red onion, roughly chopped
* 2 teaspoons hot paprika
* 2 tablespoons sherry vinegar
* 1/2 cup olive oil
* 1 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 2 pounds flank steak
* 12 (8-inch) flour tortillas
* Drunken Peppers, recipe follows

Directions

To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:

* 2 tablespoons olive oil
* 2 poblano peppers, seeded and cut into strips
* 2 green bell peppers, seeded and cut into strips
* 2 red bell peppers, seeded and cut into strips
* 2 jalapeno peppers, seeded and cut into strips
* 1 large onion, sliced
* Salt and freshly ground black pepper
* 1/2 bottle lager beer

In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.

Yield: 6 servings

:::

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Recipe courtesy 46th National Chicken Cooking Contest and Camilla Saulsbury, Bloomington, Indiana, 1st Place

Show: Food Network ChallengeEpisode: Challenge: $100,000 Chicken Challenge


1 cup chopped cilantro leaves

6 tablespoons extra-virgin olive oil

3 large cloves garlic, minced

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

5 tablespoons dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons bottled hoisin sauce

2 teaspoons balsamic vinegar

1/2 cup plus 1 1/2 teaspoons lime juice, divided

1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes

2 large sweet potatoes, peeled and cut in 1/2-inch pieces

2 tablespoons unsalted butter

1 teaspoon chopped canned chipotle pepper

1 teaspoon adobo sauce (from canned chipotle)

3/4 teaspoon ground cumin

1/2 teaspoon lime zest

Cilantro sprigs, for garnish

In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.



Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.



Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

**

Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup
Posted on January 27, 2009 by Destination Chefs, Filed u


I n t h i s e p i s o d e o f K e y W e s t C h e f s , s p o n s o r e d b y D C S b y F i s h e r & P a y k e l , C h a d R o b i n s o n f r o m F o s t e r s W i n e E s t a t e s d i s c u s s e s B e r i n g e r W i n e s w h i l e H o s t T i m C r e e h a n p r e p a r e s t h e r e c i p e s o f B e r i n g e r C o r p o r a t e C h e f , D a v i d F r a k e s : G r i l l e d L a m b C h o p s w i t h T o m a t o - C h i m i c h u r r i S a u c e a n d C r a b & C o r n S o u p .

I N G R E D I E N T S :

T o m a t o - C h i m i c h u r r i S a u c e :
4 g a r l i c c l o v e s
1 c u p f r e s h I t a l i a n p a r s l e y , l o o s e l y p a c k e d
1 c u p f r e s h c i l a n t r o , l o o s e l y p a c k e d
1 / 2 c u p f r e s h b a s i l , l o o s e l y p a c k e d
1 / 2 c u p r i p e t o m a t o , p e e l e d , s e e d e d , a n d c h o p p e d
2 t e a s p o o n s t o m a t o p a s t e
3 / 4 c u p + 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
1 / 4 c u p + 3 t a b l e s p o o n s r i c e w i n e v i n e g a r
2 t e a s p o o n s k o s h e r s a l t
1 / 2 t e a s p o o n f r e s h l y g r o u n d b l a c k p e p p e r
1 / 4 t e a s p o o n T a b a s c o s a u c e

G r i l l e d L a m b C h o p s :
6 g a r l i c c l o v e s , s l i c e d t h i n l y
2 t a b l e s p o o n s f r e s h m a r j o r a m o r o r e g a n o , c h o p p e d
1 t a b l e s p o o n f r e s h s a g e , c h o p p e d
3 b a y l e a v e s
3 t a b l e s p o o n s c o r n o i l
C o a r s e s a l t a n d f r e s h l y c r a c k e d p e p p e r t o t a s t e

8 l o i n l a m b c h o p s o r 8 r i b c h o p s , F r e n c h e d ( t r i m a l l f a t )

D i r e c t i o n s F o r T o m a t o - C h i m i c h u r r i S a u c e :

P l a c e g a r l i c , p a r s l e y , c i l a n t r o , b a s i l , t o m a t o , a n d t o m a t o p a s t e i n t o a b l e n d e r o r f o o d p r o c e s s o r a n d p u l s e t o i n c o r p o r a t e . A d d o i l a n d v i n e g a r a n d b l e n d f o r a t l e a s t 1 - 2 m i n u t e s , u n t i l s a u c e i s v e r y s m o o t h . A d d T a b a s c o a n d s e a s o n t o t a s t e w i t h s a l t a n d p e p p e r . S a u c e c a n k e e p r e f r i g e r a t e d f o r a f e w d a y s b u t i s b e s t w h e n s e r v e d r i g h t a f t e r p r e p a r a t i o n .

F o r L a m b C h o p s :
S t i r t o c o m b i n e g a r l i c , h e r b s a n d o i l . S e a s o n e a c h c h o p w i t h s a l t a n d p e p p e r a n d r u b e a c h g e n e r o u s l y w i t h h e r b m i x t u r e . P l a c e i n a p l a s t i c b a g o r c o v e r e d b o w l a n d r e f r i g e r a t e f o r 4 - 6 h o u r s , o v e r n i g h t i f p o s s i b l e . W h e n r e a d y t o g r i l l , r e m o v e l a m b f r o m r e f r i g e r a t o r a n d a l l o w m e a t t o c o m e t o r o o m t e m p e r a t u r e . R e m o v e l a r g e p i e c e s o f g a r l i c a n d h e r b s . P r e h e a t g r i l l . G r i l l l a m b o v e r m e d i u m - h i g h f l a m e f o r a b o u t 4 m i n u t e s p e r s i d e , t u r n i n g j u s t o n c e . T h i c k e s t p a r t o f c h o p s h o u l d r e a d 1 2 5 d e g r e e s t o 1 3 0 d e g r e e s f o r m e d i u m r a r e . T r a n s f e r t o a p l a t t e r a n d a l l o w c h o p s t o r e s t f o r 5 m i n u t e s . S e r v e w i t h c h i m i c h u r r i s a u c e e i t h e r d r i z z l e d o v e r t o p o r s e r v e d o n t h e s i d e . S e r v e s e i g h t .

C r a b & C o r n S o u p

I n g r e d i e n t s :
1 c u p ( a b o u t 5 o u n c e s ) p a n c e t t a , c u t i n t o 1 / 4 - i n c h d i c e
2 t a b l e s p o o n s o l i v e o i l
1 1 / 2 c u p s o n i o n , f i n e l y c h o p p e d
1 1 / 2 c u p s l e e k s , f i n e l y c h o p p e d
3 / 4 c u p c e l e r y , f i n e l y c h o p p e d
3 / 4 t e a s p o o n f e n n e l s e e d s
1 3 / 4 p o u n d s n e w o r r e d - s k i n n e d p o t a t o e s , p e e l e d a n d d i c e d i n t o Ω - i n c h c u b e s
4 c u p s g o o d - q u a l i t y c h i c k e n s t o c k
3 c u p s h a l f a n d h a l f o r w h o l e m i l k
3 c u p s c o r n k e r n e l s
2 t a b l e s p o o n s b u t t e r
1 / 2 p o u n d s e a s o n a l m u s h r o o m s ( c h a n t e r e l l e s , m o r e l s , o r c r i m i n i ) t h i c k l y s l i c e d
1 t a b l e s p o o n b a l s a m i c v i n e g a r
1 t e a s p o o n t h y m e
1 / 2 p o u n d c r a b m e a t
2 t a b l e s p o o n s p a r s l e y , c h o p p e d

D i r e c t i o n s : H e a t o i l i n a l a r g e p o t o v e r m e d i u m h e a t . A d d p a n c e t t a a n d s a u t È u n t i l c r i s p , a b o u t 8 m i n u t e s . T r a n s f e r t o a p l a t e l i n e d w i t h p a p e r t o w e l a n d a l l o w t o d r a i n . P o u r o f f a l l b u t 3 t a b l e s p o o n s o f t h e p a n d r i p p i n g s . A d d o n i o n , l e e k s , c e l e r y , a n d f e n n e l s e e d s t o p o t . S a u t e u n t i l v e g e t a b l e s a r e t e n d e r , a b o u t 5 m i n u t e s . S t i r i n p o t a t o e s . A d d c r e a m a n d s t o c k a n d s i m m e r - - s t i r r i n g o c c a s i o n a l l y - - a b o u t 1 0 m i n u t e s , u n t i l p o t a t o e s a r e a l m o s t t e n d e r . A d d c o r n a n d s i m m e r a n o t h e r 5 m i n u t e s o r s o , u n t i l p o t a t o e s b e c o m e t e n d e r . M e a n w h i l e , m e l t b u t t e r i n a s k i l l e t o v e r m e d i u m h e a t . A d d m u s h r o o m s a n d s a u t È u n t i l t e n d e r , a b o u t 5 m i n u t e s . S t i r i n v i n e g a r a n d t h y m e . A d d t h i s m i x t u r e t o t h e c h o w d e r . S e a s o n t o t a s t e w i t h s a l t a n d p e p p e r . S a u t e c r a b m e a t i n m u s h r o o m s k i l l e t o v e r m e d i u m h e a t u n t i l h e a t e d t h r o u g h , a b o u t 3 m i n u t e s . P l a c e a h e a p i n g t a b l e s p o o n o f p a n c e t t a a t b o t t o m o f e a c h s e r v i n g b o w l a n d l a d l e c h o w d e r o v e r . G a r n i s h w i t h c r a b m e a t a n d p a r s l e y . S e r v e i m m e d i a t e l y .

Recipe Finds : Tuna burger wins competition

I love tuna and always interested in different takes on tuna.This burger won $25,000 in a cookoff against 8 other competitors on this Food Network show. I will post more after I make it. You make it first post a reply.


Island Ahi Burgers with Cilantro-Chile-Lime Sauce

Recipe courtesy Kristine Snyder, Kihei, HI

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Burgers

Ingredients
Sauce:

* 2 Anaheim chile peppers
* 1/2 cup mayonnaise
* 3 tablespoons sour cream
* 3 tablespoons finely chopped cilantro leaves
* 1 tablespoon fresh lime juice
* 2 teaspoons minced fresh ginger
* 1 teaspoon minced garlic
* 1/4 teaspoon salt

*

Burgers:

* 1 egg
* 1/2 cup panko (Japanese bread crumbs)
* 4 teaspoons soy sauce
* 4 teaspoons sugar
* 1 tablespoon sesame oil
* 1 tablespoon minced fresh ginger
* 1 tablespoon minced garlic
* 2 teaspoons fresh lime juice
* 1 teaspoon grated lime zest
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 1 1/2 pounds ahi tuna fillets, finely chopped
* 1 tablespoon vegetable oil
* 4 seeded Kaiser rolls, split
* 1 large Maui onion (or other sweet onion), thinly sliced
* 1 large vine-ripened tomato, sliced
* 1 package radish or sunflower sprouts

Directions

Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.

Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.

Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

Restaurant Finds: The President eats a burger

Seems like 5 Guys has competition. The President and Vice President took a short trip to bite into this famous places 10 oz burger. I am not sure if either “ held the lettuce held the pickles” but they did pay with cash. Prices are cheap to say the latest and offer good bang for buck. Someday when I am near DC again, this will be a destination.

http://www.wgnsradio.com/president-obama-eats-a-hell-burger/7773/

Bizarre Foods : Andrew Zimmern in his recent episode pf Bizarre Foods

Andrew Zimmern in his recent episode pf Bizarre Foods

http://www.travelchannel.com/TV_Shows/Bizarre_Foods

was in Maine. In 1972, I was in Maine as a tennis pro at a camp just outside of Portland, Maine. What I remember the most about the city it was hard to find the street signs, no kidding. But Mr. Zimmerman found a lot more to eat then I did because I don’t remember eating anything in Portland.

There was fish roe and then the sea cucumber which is becoming more popular in other places other than Asia. At this Zimmern liked it.

He then gets to try wild Maine food - a new red meat, beaver. A chili is made with spices and good. Lean, clean tasting. Cooked in ground bean whole smokey beans.

In Buxton, wild ramps (like a leek, hot and garlicky). Nettles are poisonous at certain times of the year and need to be handled delicately as otherwise they produce toxins. Makes like a wild spinach soup. Ramp salad with cats tail he likes. Below is a reci[e that I found for ramps.


Then in Hugo, he ate welks, a clam like animal made with lemon, garlic and butter as well as cod chowder using all parts of fish was good. I have quiduck

Gourmet | April 2008
Adapted from North Pond
yield: Makes 4 (about 4 cups) servings
active time: 45 min
total time: 1 1/4 hr
Ramps, or wild leeks, are celebrated as a sign of spring in Appalachia. This creamy soup captures the briefly flourishing vegetable's essence:...
ingredients
1 pound ramps
1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1/3 cup dry white wine
3 1/2 cups reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter

Garnish: almond oil or extra-virgin olive oil

preparation
Trim roots from ramps and slip off outer skin. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.
Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.
Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.

Restaurant Finds : "Five Guys Burger & Fries

Burgers are king but McDonald’s, Burger King and other burger places now have big competition in Olathe and around Kansas City. Five Guys has arrived and along with it, big lines to bite down on their gorgeous burgers. Every time I have peaked into this place, the line has been long out to the door. This time, I decided to take the “plunge” and see for myself how good these burgers really are.
While I was waiting in the long line, I got a handful of the free peanuts to munch on while the line dwindled down. It does not take long for the line to descend down to the counter. As I got closer, I gained a better understanding why people like to come here. People don’t mind the fact that the burgers are not grilled but fried with 100% peanut oil. I perused the 15 toppings that could be selected. You can have all of them if you want on your burger(s). I decided to try all of these except mayo, A-1, BBQ sauce and Hot sauce. My wife usually kids me that I always put these condiments on steak and other foods but not this time as I wanted a more pristine burger. I chose the big burger which is has two regular patties, which for only about a dollar then 1 patty, is more bang for the buck. I also nixed the cheese and the fries (which I was told many people like as they are freshly made and there is a cajun variety too) I stuck to my plan. I wanted the meat. While I was waiting for my order to be plated, I watched the assembly line. The jovial and pleasant burger masters were cooking the burgers in the back. These were then based to the table in the middle where the condiments were assembled. The the order with numbers are called and before you now it , you are ready to eat.
These burgers have won awards by Zagat (2001-2008), Voted Best Burger in Washington Magazine (1999- 2006) and more. So what I did I think about my burger. Well worth the price. Juicy, thick and beefy. I thought it should have a little extra flavor of some sort but I liked the condiments with it. I spoke to one woman and she preferred these burgers to the grilled burgers from different restaurants m (like Red Robin which I did not like). However, I still prefer a grilled char taste. But this one was very good and with the toppings, excellent. I can understand while these are very popular and while people are packing this place. I will compare these burgers to some others and will get back to you. If anyone else has comments, please send.

Recipe Finds : Salmon with Curried Balsamic Orange Glaze

This recipe really looks good. I can't wait to try it but until I do I wanted to get it to you all. If you try before I do let me know.
Salmon with Curried Balsamic Orange Glaze
from Asian website
INGREDIENTS

2 tablespoons canola oil
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, skin side down first, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!

Best Food To Eat Here: Burgers is King Here at Five Guy's

Burgers are king but McDonald’s, Burger King and other burger places now have big competition in Olathe and around Kansas City. Five Guys has arrived and along with it, big lines to bite down their gorgeous burgers. Every time I have peaked into this place the line has been long out to the door. This time, I decided to take the “plunge” and see for myself how good these burgers really are. While I was waiting in the long line, I got a handful of the free peanuts to munch on while the line dwindled down. It does not take long for the line to descend down to the counter. As I got closer, I gained a better understanding why people like to come here. Burger is king here but there are also kosher and other type sandwiches including veggie, grilled cheese etc . People don’t mind the fact that the burgers are not grilled but fried with 100% peanut oil. I perused the 15 toppings that could be selected. You can all of them if you want for your your burger I would try all of these except mayo, A-1, BBQ sauce and Hot sauce. My wife usually kids me that I always put these condiments on steak and other foods but not this time as I wanted a more pristine burger. I chose the big burger which is has two regular patties, which for only about a dollar then 1 patty, is more bang for the buck. I also nixed the cheese and the fries (which I was told many people like as they are freshly made and there is a cajun variety too) I stuck to my plan. I wanted the meat. While I was waiting for my order to be plated, I watched the assembly line. The jovial and pleasant burger masters were cooking the burgers in the back. These were then based to the table in the middle where the condiments were assembled. The the order with numbers are called and before you now it , you are ready to eat. These burgers have won awards by Zagat (2001-2008), Voted Best Burger in Washington Magazine (1999- 2006) and more. So what I did I think about my burger. Well worth the price. Juicy, thick and beefy. I thought it should have a little extra flavor of some sort but I liked the condiments with it. I spoke to one woman and she preferred these burgers to the grilled burgers from different restaurants m (like Red Robbin which I did not like). However, I still prefer a grilled char taste. But this one was very good and with the toppings, excellent. I can understand while these are very popular and while people are packing this place. I will compare these burgers to some others and will get back to you. If anyone else has comments, please send.

Food Finds : The Hotest Pasta in the world (it's in Cambridge, MA baby!)

I worked at Harvard University for 3 astronomy projects. I loved just strolling down to Cambridge and trying the Caribbean, Thai and other food. While I took in many restaurants, I missed this place. I was in Providence in March but I wish I was also back in April to run up to Boston and try this famous night’s hottest entrees. A special night and a menu that includes the hottest delectable entrees featured here in the entertaining Travel Channel’s Man vs Food.
The hottest grub was rated on a scale of 1-9 with the hottest being the Pasta from Hell, the featured entree of this episode while engaged with the East Coast Grill not rated #32 most popular restaurant and the #9 (now) best fine dining rating.
http://www.eastcoastgrill.net/menus/hellmenu.htm

The hottest pasta in the World uses the hottest goat chili. He survived it. I don’t usually go for really hot items preferring to opt for spicy and flavorful versus just HOT.

When I make it here sometime I might try the

9.50
Smoked Duck Leg ... with Pineapple - Red Curry, Coconut & Chick Pea Crisp (4 Bombs)
or
9.50
Dry Fried Chile Squid Taco ...with Roasted Green Chili
or
Boston Bay Spit - Roasted Jerk 1/2 Chicken ... with Inner Beauty Hot Sauce, Banana Guava Ketchup, Rice N' Beans, Plantains & Callaloo Greens (5 Bombs)
17.50

Rice oil or better known as Rice Bran Oil has high burn rate

One person left as a comment for this blog, that rice oil has a very high burn rate. I found information on Amazon which is kind of funny because I did not know Amazon sold food items. In any case, it has a higher burn point, higher than peanut oil and canola oil. It is also very healthy similar to Grapeseed oil (which I have never tried), but better tasting.
More and to buy

http://www.amazon.com/Rice-Bran-Oil-by-ChefShop/dp/B000Q9TSIU/ref=pd_bbs_sr_1?ie=UTF8&s=grocery&qid=1241365804&sr=8-1

Keep those comments, ideas, facts and information coming to post more.

Recipe Technique Finds : Chicken Avocado Egg Rolls

Sometime it is the nice recipe(s) that are good. Other times it is one or more of the techniques, shown in the TV shows and highlighted, to a greater extent in the TV show, that really say "aha!" Guy Fieri did it in this episode by saying a great technique. He said to make an egg wash and place in the egg roll wrappers to coat them first so they would bind well and roll up better . In this recipe, after the egg wash he placed the wrapper mixture in the wrapper to later to make them better. This is one technique I have to try.
Chicken Avocado Egg Rolls
Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Let the Good Times Roll
•
RECIPE

Ingredients
• 2 tablespoons canola oil
• 1/2 cup finely minced red onion
• 1/4 cup finely minced red bell peppers
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/4 cup sliced bamboo shoots
• 1/4 cup finely chopped celery
• 2 cups chopped chicken breast
• 1/4 cup soy sauce
• 1 cup julienned green cabbage
• 1/2 cup shredded carrots
• 4 cups rice bran oil or canola oil
• 12 egg roll wrappers
• 2 avocados, sliced into 24 pieces
• 1 egg mixed with 1 tablespoon milk
• Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. De glaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

San Francisco - when you eat at the Wharf you need to eat seafood but...

I love walking around the wharf area especially on a beautiful day. But sooner or later with all that is to see and do, one has to eat. The menu is varied . I was not about to perform heresy with this restaurant by eating a cheeseburger, pasta, pizza, chicken or other non seafood items on the menu. I should have tried the signature entree the Cioppino but for some reason I just did not. There was so many items however. It was a couple of years ago but I tried a rather non fancy and dull white fish item that I can't quite remember. All I remember it was one of those dishes that while it was okay it was far from spectacular. I made a mistake. Maybe it was timing or I was rushed and had to walk back soon. I can say I ate there but I should have done better. If you go, try the signature item, crab cakes, fisherman's platter, whole dungeness crab, something you can remember.

Baseball and Food Finds At the “K” , Kansas City , MO

Baseball is here and things are heating up in the stadium on the field. But that’s not only where thing are heating up. New management and eating venues give a whole lot of options other then hot dogs and peanuts.
I’ve been to ballparks in Boston and Kansas City.

We were all set to go to (as it is affectionately called) the“K”, as they call it, (Kaufman Stadium) for some baseball when my son and his buddy come in 4/26 from Kansas City. So I started to scout out what the new meals and items are for the new renovated menu selections. I just found out that we won’t be going to the game but I thought I would post what I found anyway.

A sampling of some of the foods available this year at Kauffman Stadium, in addition to the traditional ballpark fare:
• Rivals Sports Bar, a 150-seat restaurant that will serve menu items such as chicken nachos and hot wings.
• All-Star BBQ, which will feature a full array of Kansas City-style barbecue options such as burnt ends, ribs and brisket.
• Sluggerrr’s Training Table, with special kid-sized portions.
In addition, some concession stands around the stadium will offered specialized foods, such as the KC Cantina, which will offer burritos and other Mexican food.
“Baseball is an eating sport, and I think as you see a lot of these venues — baseball parks — opening like this, it’s much more than just what’s on the field,” says Scott McGinn, district manager for Aramark. “It’s about the entire fan experience.”
Sample menu
• Blackened catfish sandwich ($9.50)
• KC ribeye steak ($10.50)
• Cheesesteak sandwich ($7.75)
• Onion rings ($4.75)
• Buffalo chicken sandwich ($7.75)
• Fish and chips ($8.50)
• Meatball sub sandwich ($6.50)
• Chicken tenders ($7.75)
• Pot roast slider ($9)
• Cobb salad ($10.50)
• Fruit cup ($4.50) and yogurt cup ($4)
• Hog wings ($10)
• Half rack of ribs and two sides ($16)
• Chicken nachos ($7.25)
• Jumbo hog dogs ($4.25)
• Barbecue brisket sandwich ($9)