Doing the Dishes

I try to blog about the things that are happening in my life and right now it feels like my life is surrounded by dishes.  You see my wife is pregnant, very very pregnant and can't do the dishes like she has for the last 17 years of our relationship.  Our rule as a couple has always been I do the cooking she does the dishes.  She just physically can't and it sucks. 

The clean up is one part of cooking that is so unglamorous that people never mention it.  I hate to do dishes and have never appreciated my wife more.  

Sometimes for a snack I will make Pot de Creme or things that make a bit of a mess but now I'd rather starve.  I spend 1-1.5 hours of cooking a day and adding 15-30 min of dishes makes it almost not worth it. 

I mean I still got to eat you know so it might as well be good but I definitely take keeping the kitchen clean a lot more seriously.  Hopefully I will keep this in mind when my wife returns to doing the dishes but to be honest I like being free to be creative without all the worry of the consequences.

So for all of you who have a dish washer or a cooker you should say a special thank you for all the work that they do.

Thank you honey for all that you have done in the kitchen (I'll save all the other Thank You's you deserve for Valentine's Day)

Spices

Variety is the spice of life they say but I think that spices make the variety in life.  There are so many to choose from that it can be confusing and delicious.  There are so many that most people don't use the majority because they just don't know what to add them to or how much to add.  So I will give a breakdown of what I use and what I use them in or with.

Salt & Pepper:  Pretty much everything
Garlic Powder:  I use this to intensify fresh garlic in any recipe
Onion Powder:  I use in addition to fresh onions to intensify the flavor
Nutmeg:  Just a little to dark greens, desserts or cream sauces
Oregano:  All things Italian, Mexican, and sandwiches
Paprika: I mostly use in rubs for poultry but can be combined into several savory dishes
Ground Mustard:  Cream sauces and Meat rubs
Cinnamon:  Baking, mixed with Paprika for a Middle East/Moroccan flair, and savory Mexican
Bay Leaf:  Soups, Stocks and pretty much anything meaty that needs to simmer for any length of time
Curry:  This can be added to any meat or veg to add a little kick in the pants
Thyme:  Chicken, maybe any bird but especially Chicken
Rosemary:  Great with meats, use lightly and can be a great addition to desserts
Sazon:  Its a great little pack that adds a special flavor to any Latino dish
Celery Seeds:  I have only found that this works in a slaw and nothing else

These are my daily users.  There are more but these are my staple spices.

Mix some fats (oils, butter), pair with fresh herbs and you will enhance any meal.

Please let me know if you have a spice and would like suggestions as to what to use it in. 

I fat boy and need to diet

I'm fat.  I want to be a little fat but its gone a little to far.  I want to weigh about 205 but I'm about 235 right now.

I've gained sympathy weight from my wife's pregnancy.  Mostly its because I love food and when you like it this much it tends to stick with you.  For a snack today we stopped and got a dipped cone from Dairy Queen.  I'm not saying its not great to get a tasty treat but these daily occurrences make me fat.  I would love to say that I don't spoil myself when I'm alone but that would be ridiculous.

Ready to move forward and be a lean mean machine.  So I must diet.  Should it be vegan, paleo, no carb, low carb, vegetarian, weight watchers, count calories, or caveman. 

Vegan- No meat ever.  No eggs.  No can do.  I will cheat and that's just the way it is.

Paleo, No Carb, Low Carb- No sweets no can do.  I like sugar.  I like white refined sugar. 

Weight Watchers- I can eat what I want although the portions are for a small child.

If I exercise a lot then I will be able to eat the portions that I want.

It sounds like I've made up my mind but really I don't want to give up any of my little food pleasure.  I eat about 6,000 calories a day.  How much exercise do I need to do to still lose weight and eat the same?

I naturally burn about 2,500 calories a day so I just need to jump rope for an hour, run for a couple more hours, and backpack for 6-7 hours. 

So between work and family I should be able to fit in 9-10 hours of pure exercise if I can adjust to living without sleep. 

I think the plans got to consist of cutting my calories in half and exercising for 1 hour a day.  It almost sounds easy when I say it like that.  Now it's time for the doing. '

Probably.  Maybe.

Tea Time

I love Tea Time.  Of course for me this is less formal and more about what I'm putting in my mouth.  Perfection for me is a nice helping of tiramisu and english breakfast with cream and sugar.  In the book, "The Shack", God tells the main character that nothing in life is much better than a hot cup of tea and a little tiramisu. Now I know that this wasn't from God but in my mind it is true.  I feel that God would agree.

Having tea for me isn't just a beverage to drink but an experience.  I boil the water, prep my pot with warm water, pull 5 bags tea, pour, and then place my cozy over the pot and wait 5 minutes.  I have a ramekin of white sugar and a vessel of Half & Half.  I like a white tea pot, cup and saucer.  It somehow seems to bring a touch of class and cleanliness.

When it comes to what kind of tea I like that always depends on the day but 90% of the time I drink Tetley black tea.  With Asian foods I like green tea with jasmine and on some occasions I just like something different.

No matter what the tea time I like something sweet.  Sometimes a fortune cookie with strong black tea (any Chinese restaurant), a nice nut and fruit bread from a bakery (Wholefoods), blueberry scones with lemon curd (local tea house), or my personal favorite homemade cookies (My wife's danish ribbon cookies).  I think the secret is to have something that's sweet but not to sweet. 

Tricks for making tea:

• Don't use a Microwave
• Always use a little sugar
• Don't let the tea brew longer than 6 minutes (unless a specialty tea)
• Brew for at least 4 minutes
• Buy a tea pot cozy (English Specialty stores- They are around)
• Serve with a proper cup and saucer (What ever tickles your fancy)

Make your tea time, what ever time that is, special.  The more special you treat your break the more special it will become to you.  

Restaurant Review- VUU Bistro- Roswell

I really didn't want to like this place.  I've eaten here a couple of times; thought it was too expensive and was just okay but after eating off the sushi menu I must say it is solid choice if you live in the neighborhood.  Thai/Japanese makes no sense but the food has some attention to detail that makes it better than just your average strip center Asia stop. 

The sushi chef seems to be making the right decisions and if I eat here again I will stick with the raw stuff. 

The lunch specials were reasonably priced and tasty but save your dinner budget for something else.  There are quite a few excellent Thai restaurants in Atlanta but if your in Roswell for lunch and want a quick fix this is your place. 

VUU Asian Bistro

880 Woodstock Rd, Roswell, GA 30075

(770) 650-0288

 

 

 

 

 

New or New for me Restaurant Reviews

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Mr. Taco
Mexican
893 Holcomb Bridge Rd
Roswell, GA 30076

This isn't a new restaurant for me but I don't think I done a review and it deserves a review.  Do not order your typical Mexican fare here.  Order 3 Pastor Mexican Tacos and/or a Tlalpeno Soup.  The fountain coke is exceptional here, it must be calibrated a with a little extra syrup which makes it sweeter.   The ceviche and the molcajete are both excellent choices.  They also have a very extensive salsa bar with grilled jalapenos.  3 tacos and a Coke are only $6.  That's what I'm talking about.

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Crust 
Pasta & Pizzeria
131 South Main St
Alpharetta, GA 30009

The review.  It's good.  It's worth going if you live in Alpharetta.  Is it what you could get in New York? No.  My pregnant wife is obsessed with it but who know if that's because of the food or the baby.  I would not shy away from this restaurant even if your wife is or is not pregnant.  It's a solid week night eatery.

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Nahm 
Thai 
5310 Windward Parkway
Alpharetta, GA 30004

The review.  Awesome.  Elegant.  Way better than expected but a little pricey.  Kai Siam (Pineapple Chicken) and everything else I tried was spectacular.  We took our children but next time it would be a much better date night location.

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POUR 
Bistro & Wine Bar
1418 Dresden Drive NE
Atlanta, GA 30319 

My wife's Christmas party was here and after meeting the owner I hate to say it but the food wasn't good.  If I wanted to have a drink and I lived in this neighborhood this would be a great place to go but just eat before you go.

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Foundations Social Eatery
1570 Holcomb Bridge Rd,
Space 810,
Roswell GA. 30076

It's an in-town restaurant, OTP (outside the perimeter).  There are many good menu choices but the mushroom ravioli was my favorite.  The decor, and the staff were excellent. There is something a little cold about this style of restaurant but for special occasions you won't go wrong with this place.
 
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While I have visited many other restaurants none deserved a good review and this site was made to only celebrate good food and drinks.

Vegan-ish

Vegan-ish

It's the best diet in the world if you don't like meat, eggs or cheese.  We as a family have dabbled in these waters a couple of times.  First, I will say that I never felt physically better than when I was on this diet.  You get sick less, have more energy and can genuinely feel the nutrients from what you eat. Your pallet gets better.  Since your craving flavor (really this should say fat) your body craves foods that you would have rarely eaten.  People always say you have to make sure you get enough protein but as a big guy I assure you this is not a problem.  I would have loved any excuse to quit.  This is a glowing endorsement and if you see food as fuel for your body then this is the program for you.  If on the other had you see food as fun, comfort, sport, or just pleasure then take suicide over the loss of bacon.  I say bacon because of all foods that I missed while being Vegan bacon was at the top.  That smell was enough for me to call myself a vegan with a side of bacon.  Not to mention ice cream, fried eggs, butter, butter (it's mentioned twice on purpose), ribs, pork chops, a good steak, fried chicken, and to many more to list.

While being vegan again won't happen I learned a ton from going through the process but most important was that I didn't need meat to make a meal.  Now we try to eat 2-3 nights a week without meat (when my wife is not pregnant).  I try and make these meals as vegan as possible but will use a touch of cream here or a pat of butter there.  I will give a few of my suggestions for vegan dinners to substitute in your normal weekly rotation.

Vegan Moussaka- Recipes can be found online- This is great for large crowds and tends to please everyone.

Veggie Pot Stickers- Buy the wrappers from a local Asian market- Recipes are all very similar for this one.

Blk Beans & Yellow Rice- Add onion, bell pepper & garlic to 3 cans of beans- Top with pickled banana peppers-  This is a quick dinner that is always good

Penne Pasta with zucchini, garlic, tomatoes, basil, and olive oil (for a vegetarian slant add shredded Parmesan). Or some other variation of pasta primavera.

Let me know some of your Vegan Ideas.

JD's Mac & Cheese

JD's Mac & Cheese

Ingredients:

1 Stick of Salted Butter
1/3 of Cup of All Purpose Flour
16 oz of Shredded Cheddar (the better the cheddar the better the mac & cheese)
6 oz of Shredded Mozzarella 
5 Cups of Milk
1 lb of small pasta (penne, elbow, ziti, shells)
1/2 tsp of Salt
1/4 tsp of Pepper
1/4 tsp of Ground Mustard
1/4 tsp of Paprika
Pinch of Nutmeg

Instructions:

Melt butter in a sauce pan and add flour with a whisk.  Keep cooking for 3 minutes and stir constantly.
Pour all 5 cups of milk and whisk.  Bring to a low boil and continue to stir until sauce has thickened.  Add 10 oz of Cheddar and 6oz of Mozzarella.  Salt, Pepper and the additional spices.   Add the sauce to the cooked pasta.  Empty into un-greased baking ware and top with remainder of the cheddar.  Bake at 350 for 30-35 minutes.

Best if rested for 10-15 minutes.

Please let me know what you think.  It's simple and a perfect side.

Restaurant Review - Canton Cooks

My son and I were leaving the Falcons game last week and stop by for dinner around 8 pm on a Sunday night.  The sign outside the strip center location was tattered and worn but there were 10-15 people waiting for to go order and several others waiting to be seated.  In Sandy Springs or really any where in Atlanta to have a wait at 8 pm on a Sunday night is quite impressive.  I started to get excited just entering the spot.  The first table was covered in clean tea cups stacked 12 inches high.  As an avid tea drinker this scenery makes you tingle a little bit.  We were pretty full from the game so we ordered Pork Fried Rice and Sweet and Sour Chicken.  It wasn't a culinary adventure such as the grilled squid (which they are know for) but it gives me a good idea of what the kitchen will produce.  The service was as fast as you could wish it to be and food was table side steaming hot within 5 minutes.  My sons first bite into the fried rice and he said, "Dad I think this is the best fried rice I've ever had."  He was right and so was the Sweet & Sour Chicken.  Now I know if you are a foodie and reading this you may scoff at the pineapple and ketchup sauce but I love the stuff.  Its wrong, I know its wrong and yet I love it.  The tea by the way was good.  It was as hot as McDonald's coffee use to be before the lawsuit.  Which for me is a perfect way to serve black tea.   The rice was good, not as good as everything else but good enough to be my new favorite Chinese restaurant in Atlanta.   Please give the place a try and let me know what you liked and what you didn't.

Canton Cooks 

5984 Roswell Rd Ne,Atlanta, GA 30328

(404) 250-0515

Restaurant Idea

It's been awhile since I've blogged about food but food is never out of my mind.  For my grand rebirth I want to share a restaurant idea that I have and please feel free to let me know what you think.

Grub Pub (name to be determined)

It's a European inspired pub with small bites to eat and 8 oz beers (there would be a full bar but the beer would be the star here. 

All beers are draft and come in 8 oz glasses ($3.50 each)

Menu- Would be 10 items- Written on the Chalk board for the day

Sample

1. Thanksgiving Balls- Cranberry wrapped in mashed potato surrounded by turkey breast slices covered in stuffing deep fried and served with gravy. $12

2. Smoked Tuna & Crab served with jalapenos, shredded cheese and homemade Cornbread crackers $13

3. Caramel Popcorn- with pancetta and almonds  $10

4. Asian Pork Skewers- Vietnamese style with crispy vermicelli and fruit salad  $12

5. Buffalo Chicken Tamales- Served with a bib

6. Foot Long Smoked Turkey Corn dog- Served with spicy whole seed mustard $10

7. Toffee Cookie with Caramel Ice Cream Sandwich $8

8. Curry Beef Balls- curry beef surrounded by rice breaded in panko fried and served with a tomato and avocado salsa  $12

9. Fried Chicken Legs- Served with a hot sauce and honey drizzle and a biscuit-  $11

10.Shrimp Cake Sliders with a piccata sauce $13

Thankful for Thanksgiving

You know what makes Thanksgiving so wonderful; it's not the family, the friends or the travel.  The food is what makes Thanksgiving worth the trouble.  The menu is almost so sacred that virtually no one eats it outside of November.  Depriving myself of turkey, stuffing and gravy for one holiday seems crazy and yet we follow along because it makes the day that much more special.

When thinking about a thankful Thanksgiving one must contemplate the turkey.  We have over the years tried several variations.  Frying made the skin crispy and lovely but created a texture with the meat that wasn't perfect for the Holiday.  Smoking a turkey was a novel idea and tasted wonderful (especially the one with Cajun seasoning) but produce a gravy that was not very tasty.  Roasting a turkey in the oven makes the perfect Thanksgiving.  In my opinion roasting a whole turkey with one of those bags is a great way for any average cook to make something close to perfection.  For the more advanced start by buy a fresh turkey, brine and then roast starting breast down and switching half way through cooking.  I have had a frozen turkey cooked in a bag with no prior brine taste as good if not better than others that were crafted by skillful cooks.  Turkey is a great anchor on the plate but by no means what brings me to the table.

This is one of those times when the side kicks make it all worth while.  Must start with mashed potatoes that are as fluffy as clouds.  There must be both stuffing and dressing (please research if you don't know the difference).  Cranberry relish (the recipe on the back of the fresh cranberries works well) and canned cranberry jelly (I know this is a little wrong but somethings are just supposed to be a little wrong and processed).  Green beans (whole with bacon and almond slices comes to mind but any fresh will do) and other fresh greens cooked in some sort of butter or pigs fat.  Gravy lots and lots of gravy.  I like my gravy to create a bath for the food to swim in on my plate.  A dinner roll and a large tab of room temperature butter rounds out my perfect plate.  I know there are hundreds of sides to be had but these can in some portion fit on one fork to give me the perfect Thanksgiving bite.

No matter what you eat may your Holiday be filled with a full tummy.

What I like to order at chains!

Chain restaurants get little love in the blogging and foodie world and for the most part for good reason but I've listed below a few of my favorite choices at each restaurant.

Olive Garden:

Zuppa Toscana- My only suggestion

PF Changs:

NORTHERN-STYLE SPARE RIBS and

Orange Chicken or Shrimp

Long Horns:

Pork Chops with Asparagus

CPK (California Pizza Kitchen)

Thai Crunch Salad Substitute Avocado for Chicken

Taco Mac:

Wings swimming in TMI sauce cooked 5 extra minutes

Outback Steakhouse:

Rack of Lamb or Baby Back Ribs

Cracker Barrel:

Meatloaf sandwich and Greens

There are more but I have no specific recommendations.  I try to eat at chains as little as possible because I like exceptional food but when out at a chain no reason not to attempt to get close. 

Tell me what's your favorite thing to order at a chain?

Fish in Parchment

Once you get the basics down for this recipe you can play with more flavors, exotic citrus', edible flowers, and interesting vegetables.  The photo below is a basic fold there's a heart shape fold once you've practiced that will add additional flair.

4- 18" long piece of parchment paper
4 Fish fillets (6 oz each)
1 cup of shredded carrots
4 slices of lemon
1 cup of diced zucchini
1 cup of diced tomatoes
8 small thinly sliced Red Potatoes
4 Tablespoons of Olive Oil
4 Tablespoons of Butter
1 Teaspoon of fresh Parsley
Salt and Pepper

Preheat oven to 350 Degrees

Place the carrots, zucchini, tomatoes, red potatoes, 1/2 the olive oil, butter, salt, and pepper in a bowl and lightly mix.  In the center of each parchment place a 1/4 of the bowl ingredients then top with the fish, parsley, olive oil, lemon slice, salt, and pepper.   To close the parchment fold the top like an brown paper bag then fold the side the same.  After completing all 4,  place them on a cookie sheet and back for 20-35 minutes depending on type of fish and thickness.    

Restaurant Tipping

This one, I thought needed no explanation but after working in restaurants you see just how cheap people can be when the bill arrives.  Tipping is the only way your waiter, waitress, or bartenders make a living.  They receive an hourly rate below $3 and that just pay some taxes.  The starting percentage should be 20% or higher depending on how satisfied you are with your service.  If however the service is substandard or just plain terrible then move the percentage down to as low as you see fit.  
I have seen that there are certain types of people that consistently tip poorly and I don't think they are aware of just how dreaded they are by this entire industry.  Some terrible tippers even have the nerve to keep visiting the same restaurant over and over again.  I'm not saying that someone should mess with there food although I'm sure it happens (I would never do that because I am very particular about how food is treated) but they shouldn't be allowed to eat at the establishment.
Let's be clear here 15% is not acceptable.  In the 80's and maybe the early 90's this worked but now that's just not enough.  I'm sure if you've never been a waiter or a bartender this probably makes less sense to you.  Most people think waiters have a pretty easy job; they take your order and bring out food but most don't know that everything besides the kitchen (even part of this) is cleaned by a waiter or bartender.  Every piece of silverware is rolled and cared for by the wait staff, and they usually even have partial responsibility when it comes to cooking duties such as salads, desserts and some appetizers.  Plus 3-5% of the tip goes to tipping out a bus boy/girl, hostess, and any other auxiliary person used.  Leaving 10-15% consistently is wrong and says that you don't care if that person serving you can pay his/her rent or feed his/her child.

How we treat those who serve us is a reflection on how we treat others.

My Red

My red sauce was in my 20's a bit complicated and then I realized I could strip it down to a few basic ingredients.

2 cans of crushed tomatoes (hunts is my preference)
2 oz of tomato paste
1 large onion
3 Garlic cloves
1/2 tsp salt
1/2 tsp sugar
2 tablespoons of oregano
fresh chopped basil (optional)

Cook the onion for 8 min on medium heat with olive oil. Then add garlic and cook for 3 minutes. Add the rest of the ingredients, cover and simmer for 30 minutes. Stir frequently. Once off of the heat add basil.

Its simple but perfect.

Passion?

Where does your passion for food come from?

Today I was eating with my father at a large Chinese buffet (Hibachi Grill & Supreme Buffet).  While the food is OK, its the fact that my dad and I have this place that's in our rotation that makes it special to me.  My earliest memories of food are with my mother and father.

My mothers contribution to my culinary life is small but very important.  I got my amazing appetite from her, and I don't mean an appetite I mean a real appetite.  When my wife first met my mother and saw how much she ate she would say, "its disgusting to see a woman eat so much".  It made me feel proud (I think its a boy thing).  My mother is not a large woman either which makes it all that much more fun.  Needless to say my father would have to make 2-3 chicken breast a night for my mother and I (just to give you a little perspective).  She made a ramen dish with the noodles made like fried rice (peas, carrots, onions, little soy sauce) with sliced browned smoked sausage (beef kielbasi).  My kids and I call it Hot Dog Fried Noodles.  It's a special happy food memory that I'm getting to share with my kids.

My father was a little more hands on with my culinary training.  He was in the Coast Guard and went to cook school (I don't know if that a proper term but that's how he refers to it).  He also worked with a pastry chef at a large hotel, owned a restaurant, and sold food supplies to restaurants all over the country.  So his credentials are legit and he started teaching me at a very young age.  Some of the time I didn't see what he was making but there was a lot of thought that went into what we were going having.  Sometimes Dad would decide on a Saturday that we were going to Dekalb Farmers Market because he wanted to make egg rolls. He would also cook like he was still in the military.  We would have a serious amount of leftovers but as I explained about our appetites earlier none of it went to waste.  There are so many memories like this that I can't tell you all in an entire blog.  One meal above all stands out to me, mainly because most of the people I know will not touch it, and that's liver and onions.  He would fry it like country fried steak, make a gravy with a healthy amount of onions, and serve it with mash potatoes.  I seriously love that meal, and I love it even more that people refuse to eat liver.  I do have to give my father lots of credit because I ate food that no other kids would eat because he made them better than they might ever try.

Just the other night I had a batch of plantains that were a little under ripe for my liking and wanted to make sure that I was making them how my father does, so I called him.  First as I'm calling him I remember him making plantains when I was a kid and could see how he would fix this problem.  As he answered and listened to me then responded by telling me that I was doing what he would do and he started laughing because he was doing the same thing at the same time (now that's a little creepy).

Going forward I want my passion and my kids passion to be an endless bowl of creativity.  My Dad started me on that mission and its my sincere hope to continue the tradition.






  

The Review

Today me and a friend visited Nam Phuong (I think #3) located on Buford Hwy.  From the outside this place was promising with a nice mix of different cultures and a clean parking lot.  As I went to sit down, two tables over was Chef Kevin Gillespie, a Top Chef contest and the former co-owner of Wood Fire Grill.  He has a new Atlanta restaurant named Gunshow that is a different take on the traditional restaurant experience.  Well, needless to say I thought our choice of Vietnamese must be pretty good if a famous Chef would eat there with his personal friends.  Watching there order arrive made me wish I was eating with them, not only for the company but most the quantity of amazing looking food.

My friend Tony had never eaten Vietnamese, which has become a weekly staple for me.  I was glad to show him the ropes.  Since it was his first time I felt that we must order Beef Pho.  When they brought the plate of condiments/herbs/veggies I could see his interests being peeked and my stomach started to rumble in anticipation of spicy broth and noodles.

Once the soup bowl arrived we added our plate full of goodies and then a healthy dose of Sriracha.  In my humble opinion if you aren't sweating you aren't doing it right but for those who don't like it hot just don't add it.  When my broth looks more red than brown, I know its just about perfect.

Tony loved it.  I could see that this would become a regular place for him and maybe even open up some of his co-workers to a cuisine that they've never had or at the very least we will eat there again.

I would say this is one my favorite Vietnamese locations in Atlanta.  I will return soon and order a wide selection, so I can give recommendation on what to and not to order.  As of now the Beef Pho (fatty flank, flank, brisket) might be my only selection but it was enough.

Football Food

This list is not about the finest quality or precision knife work, its about quick food that tastes delicious.  No calorie counters are invited.  While this food is intended for Football it will easily cover for any occasion (even a Walking Dead episode get together).

Nachos.  There is an art to making them correctly but almost any way they are done can be amazing.
Buy quality tortilla chips, spread them out on a cookie sheet no more than 10-12 chips.  Cover each chip with cheese (I like a combo of Monterrey and Colby but cheddar is hard to beat), and place under your broiler until the cheese is melted with slightly browned edges.  Once removed, plate and cover each chip with a dab of sour cream, dab of salsa, two slices of pickled jalapeno, and a leaf or two of cilantro (omit any ingredients that you don't like and add any that you do).

Pigs and a Blanket.  This ones pretty simple.  Buy a package of Lil' Smokies and package of crescent rolls.  Split each perforated crescent roll into 5 equal parts and rap the smokies.  Cook on a baking sheet at 375 degrees for about 12 minutes.

Ruffled Potato Chips and French Onion Dip.  Buy Ruffled potato chips, sour cream and a Lipton's Onion Soup pack.  So simple but one of my favorite dip.  This maybe just the authors favorite because I always ate this at the beach in the summer.  Its hard not to think of this snack as anything but pleasurable.

Salmon Dill Dip and Crackers.  Lay 1-2 pounds of fresh salmon fillets or whole piece with skin down, to with 2 tablespoons of fresh chopped dill, 1 tablespoon of butter, and salt & pepper.  Bake at 350 degrees until fish is firm (a little over will not hurt in this recipe).  Remove, cool and break into small pieces removing the skin or any bones.  Combine with 1/4 cup of mayo, 2 tablespoons of capers, 1 tablespoon of melted butter, 1 tablespoon of chopped dill, and 2 tablespoons of lemon juice.  Serve with a nice cracker that you have purchased (always better if you make them yourself).

Baby Back Ribs.  Start with 3 racks of ribs that have had the bone side membrane peeled.  Cover with salt and pepper then place on a baking sheet.  Seal with aluminium foil and bake at 350 degrees for 2 hours and 15 minutes.  Remove foil, then cover with your favorite BBQ sauce on both sides.  Place back into a 375 degree oven for 20 minutes.  Remove again and re-bast both sides again and cook for an additional 20 minutes. Let them cool for 10 minutes.  If your looking to make your own sauce, check out the sauce tab on the main page.

This is what I want when I watch Football (to be honest I'd like to eat like this more than I would like to admit).  You can make this list more homemade by making your own tortillas, salsa, sausages, dough, chips, dip, crackers, and sauce but for me sometimes, its time for junk food.

Microwave

Now most people use the microwave to reheat coffee or meals but the it can become a real tool in a gourmet kitchen.  Most foodies I know look at the microwave as a novelty but if I made them a few of the recipes that are listed below they would never believe it came from the microwave.  If you decide to make any of them don't let anyone know how you made it and see how great the response will be.

Not all things work in the microwave but there are a few that work best being nuked.

Nothing that I've found cooks rice as well as a microwave bowl that my wife purchased for me from Pampered Chef.  It's a standard 2 to 1 mix.  First you run it on high for 5 minutes and then at 50% for 15 minutes.  No spills, no issues and exactly the same every time.

Cakes should only be made in the microwave.  You will have to play around with what works best for you but these recipes are a great start.  When I made my first microwave cake my wife and I didn't know what to expect but then we ate one of the most moist cakes that we'd ever had.  It took 10 minutes from start to finish minus clean up (I don't work in that department).
Cake Recipes:
Sponge Cake- 1/4 Cup of Melted Butter, 1/4 Cup of Sugar, 1/2 Cup of Self Rising Flour, 1 Egg, and 2 Tablespoons of Milk.  Combine and place half in a ramekin with cooking spray.  Cover with plastic wrap and punch holes.  Nuke for 1 minute.  Done when knife comes out clean.
Chocolate Cake- 3 Tablespoons of melted butter, 1/4 Cup of White Sugar, 1 Egg, 1 Teaspoon of Vanilla, 1/4 Cup of Milk, 1/2 Cup of Self Rising flour, 2 Tablespoons of Cocoa Powder.  Combine all ingredients well and pour into a greased microwave safe bowl or glass dish.  Cook for 2 minutes and add 30 seconds as needed until the cake springs back when touched.
These are two basic recipes that are good foundations.  Feel free to add different extracts such as almond or butter or maybe chocolate chips and walnuts.  I like to top them with frosting, a glaze or just whipped cream and fruit.

Tomato Slices (chill the Tomatoes in the frig) and Havarti.  Its a great combo and can be made in 3 minutes including the prep time. Slice an heirloom tomato (the best tomato that you can find) and place three on a plate covered with slices of Havarti cheese.  Nuke for 1 minute or until cheese has melted. Serve as an appetizer or a side.

Steam frozen vegetables.  This needs no instructions as they are written on the back of most frozen vegetable labels.

Poached Pears.  Peel 4 pears and place in a microwave safe bowl.  Blend 1 cup of raspberries and 1 cup of strawberries.  Pour over the pears and cover.  Nuke for around 6 minutes or until a knife can run smoothly into the flesh.  Plate with whipped cream or with cashew cream for a finishing touch.

There are many more recipes to come in the future but start with these and you will see how amazing a microwave can be.

Last Supper

I have posed this question and been asked it several times, "What would you eat if you only had one meal left."  This is a tough question for me for many reasons but I will attempt to give the most complete answer possible.

First, and maybe most importantly is what did I have the days leading up to the last meal.  If at the previous meal I had a steak then another steak doesn't sound that special.  On the other hand if say my wife is on a Vegan kick and I haven't had meat in a week or two then a steak would be the perfect ending.  This type of thinking is what goes into making my weekly home menu all the way to what do I want to have for lunch today.

There are exceptions to the rule, as their always will be.  The first time I had an Italian beef combo in Chicago I couldn't get enough and would have eaten at Portillo's for every meal for the 3-4 days of my trip.  It wasn't possible to do but I tried to eat there once a day.  The best part is that when I return I do the same thing each time and never regret it.  So if I were in Chicago on that last day an Italian Beef Combo please (don't forget the hot giardiniera and extra juice on the side).  

If I were in Salt Lake City I would eat at one of my favorite Italian restaurants Cucina Tuscana.

 In Las Vegas I would eat at B&B Ristorante for lunch and order 3 Octopus salads at the bar. If it were breakfast or brunch then Bouchon's and order anything but the cornbeef & hash is my personal favorite.

If I were in Panama City, FL I would eat at the Captain's Table and as soon as I sat down I would order smoked tuna dip (ask for picked jalapenos it makes it better) and a dozen oysters.  Finish will a Grouper Imperial or some other variation of Grouper that is not fried.

There are many places like this for me, that when I visit the town my mouth starts to water with the taste of whatever I just can't forget about.  In every town there are tons of restaurants some more popular than others but what makes me go back is if when I leave that state, city or country I remember it by a certain culinary experience.  If I return I go each and every time.

My wife and I went to Jackson, WY to ski.  It was beautiful the moment we walked off the plane. While there we had a few nice meals but I can't remember what or where.  They were average and we tried quite a few.  They did have a small hotel that had amazing French Fries but it didn't make up for the terrible sandwich.  When I think of Jackson Hole, WY its all about the Tetons and bad coffee (bring your own coffee, the dirt they serve around town even at the 5 star resorts is horrible).  I will return but not for the food.  I hope the next visit I can find some restaurant to fall in love with.

Conversely when I think of visiting New York I instantly remember the pizza.  I remember saying to myself I finally get what they mean about the pizza being so much better up here.  While I have forgotten some of that trip and as time goes by I forget more, I don't think that pizza will ever leave my memory.,

So think about where you have been and if there's a place where a restaurant or a certain dish comes to mind instead of the man made or natural scenery.  If you have thought of some. then make a list and try to get back to them because you never know when its your last meal.