Tuesday, April 15, 2014

Gotta Feed The Kid™ - You Keep Seeing This - I know!

Gotta Feed The Kid™ 
is a little project I am working on - and I admit I am moving pretty slow. I did secure the URL and I have bounced the idea around with a few "people" to enthusiastic responses but like I said I am moving pretty slow. 
You might have noticed me mentioning it a lot on my FaceBook Page - that is about as far as I have come with this and I am hoping to kick start it a little more.
Today was a simple lunch of pulled pork I made in my Char-Broil Big Easy . Trouble free cooking. 
I made a simple yellow mustard with agave, lemon juice and white vinegar "bbq sauce" to go with these sandwiches. Delicious.

One of the most popular and frequent dishes is what we call "Food Truck Chicken" and this is based off this little to go platter that my son likes to get just outside his school from a Halal Food Truck. There is a Mosque just up the block so this food truck is strategically placed.

My son is also my food tester so he gets to eat a lot of pretty food too.
I am hoping to find the time to commit to this project with all the attention it deserves and I hope that by posting this publicly I will - wish me luck.

Saturday, April 12, 2014

Catch Of The Day And A Little Plating Fun

No surf and turf here - this is all surf baby unless you count the potatoes and veggies as turf. Lately I have been experimenting with newer techniques to me and also trying to visualize plates differently than what is commonly seen. 

Experimenting with the techniques is the easy part but putting it on a plate is not.

I have a small assortment of fish here, I have a flounder roulade, a grilled salmon and a sesame crusted cod all cooked to their most juicy perfection.

My vegetables are green beans, a colorful carrot medley and both yukon gold and purple potatoes cooked in avocado oil with rosemary.

I plated everything up and garnished it with a little kiwi coulis and some sprigs of baby cilantro.

Simple foods cooked simply and plated elegantly can make all the difference in the world. Cooking With Color - I am certain it enhances the flavor.

Saturday, March 29, 2014

Lets Call This Dish The Marco Polo - When East Meets West

Most of us know the story of Marco Polo - gone 24 years discovering Asia only to return to become imprisoned then released and became a wealthy merchant - but I don't think most knew he was a Virgo. Lets be clear that he was not the first to discover Asia but he was the one to leave the most detailed chronicles. I don't think anywhere in his writings will you find this delicious wild mushroom risotto with garlic shrimp and snow peas.
I went out to Chinatown today with one thing in mind - get what looks fresh and come home and make a nice lunch for a rainy New York Saturday. 

These big fat shrimp caught my eye and snow peas for a 67 cents a pound is always a nice price. I didn't want to just go the traditional route with steamed rice and I knew I had some dehydrated wild mushrooms and some Arborio rice so a meal was born.

A couple of pounds or so of snow crab can't hurt either. A dozen raw oysters were also knocked back but after I jabbed myself with the oyster knife I didn't feel like glamorizing those mollusks not one little bit.
So there you have it - just think of me as a modern day Marco Polo.

Sunday, March 23, 2014

A Perfect Bite - Creative Cooking Crew Challenge = Reverse Rellenos

This months challenge for the Creative Cooking Crew was probably the most challenging one so far. I base my entire life out of making perfect bites and I do it regularly so to have to make the perfect bite I could only think of one thing = my culture.

One of my favorite foods of all time has got to be the chile relleno. I make chiles relleno as often as I can and then I make them more often in the summer when the chiles are abundant.
So whats the process? You roast a chile, you peel the chile and you stuff the chile (thats the relleno part, relleno means stuffed) then you batter and fry the chile. I love them. Well for this challenge I did a Reverse Relleno - I did all the normal things except I put the chile on the inside.

I used both red and green peppers for contrast and flavor. For the green pepper I used a poblano and for the red pepper I used a nice big pimento pepper. I also roasted a yellow pepper and another pimento to use as a sauce on the plate.

A little wilted spinach with some garlic, a bit of avocado and some cotija cheese rounded it all out.

My Reverse Relleno will be making an appearance again and again, you can count on that. Its certainly more of a process than the standard relleno since I had to make the roulades then wrap them in plastic wrap and poach at 150 for 6 minutes then let cool then freeze until firm and then batter and fry before slicing into medallions for plating. In fact its a lot more of a process but way worth it in wow factor alone - and yes it is more than just one bite but after one bite you will want more, each bite is loaded with everything a good bite needs to have.
Just for fun here is another plate that wasn't quite what I was looking for in presentation terms. I wasn't happy with the cotija cheese all over everything. Picky me.
I also did one with some radish florets, and while it does look nice I felt like it was a little too nice, if thats at all possible. Trial and error, practice makes perfect and like a perfect bite - it is all highly subjective. Check back later and I will post the link to all the others.

Thursday, March 20, 2014

A Belly Full of Airwaves

I have my little introductory kick off for my new radio show and its complete with absolutely nothing but that doenst mean it will stay that way. I will be formatting future shows under these specific categories so if there is something you would like to know or if you would like to contribute in some way let me know.

° Whats Fresh and Tasty - I will explore whats in season now and whats going to be in season soon.

° Whats Grilling - Grilling tips and techniques as well as rubs and smokes and marinades

° What's Cooking in My Kitchen - I will talk about what I have on my plate lately

° Gotta Feed The Kid™ - My on going quest to create unique, simple and exciting meals for kids

For now you can listen to my mistake ridden first run. I hope it teases you enough to tune in and call in.

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