tag:blogger.com,1999:blog-25645091873121092532024-03-12T20:46:07.841-06:00Forte' Fat~ Everything Is Edible, Some Things Are Only Edible Once ~§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-2564509187312109253.post-56068623833478933792011-07-31T19:10:00.000-06:002011-07-31T19:10:02.754-06:00Scallop Ceviche<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://3.bp.blogspot.com/-KBOEUMfDwmQ/TjXoQ1KTodI/AAAAAAAAAg0/CJwgr5CcUoY/s1600/Coastline.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-KBOEUMfDwmQ/TjXoQ1KTodI/AAAAAAAAAg0/CJwgr5CcUoY/s200/Coastline.png" width="200" /></a>Today I feel old and tired as I take a lone and quite walk at our local cemetery and gaze across the markers, wishing I was back in my home town, unable to attend my friends funeral. I’m only comforted by my memories of times long ago, we single chefs, making road trip after road trip up and down the California coastline, eating and drinking our way from one place to the next.<span style="mso-spacerun: yes;"> </span>I recall our laughter, tears and deep conversation over matters I no longer can remember.<span style="mso-spacerun: yes;"> </span><br />
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More now than ever I feel time in my life running short, knowing that I have lived more than half of it already.<span style="mso-spacerun: yes;"> </span>I have outlived my Mother, Father, and Brother with most of my relatives gone on my mother’s side and only my sister and I survive on my Fathers side of the family.<span style="mso-spacerun: yes;"> </span>My fathers side has seemed to only barley continue generation after generation since the Nazi’s thinned out our family tree (my Great Grandfather changed our family name “Stetzel” too Applegate when they came over on the boat in January 1939) but enough about that. <br />
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<a href="http://4.bp.blogspot.com/-MA6cJ2S3vcI/TjXoSd45lzI/AAAAAAAAAg4/Ky66F_c2dLM/s1600/Fat+Cat+Cafe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="125" src="http://4.bp.blogspot.com/-MA6cJ2S3vcI/TjXoSd45lzI/AAAAAAAAAg4/Ky66F_c2dLM/s200/Fat+Cat+Cafe.png" width="200" /></a>My fondest memories of my time traveling up and down the Coastline with my friends were the many types of places we ate and drank at.<span style="mso-spacerun: yes;"> </span>We were always enamored by the many types of cultural foods you can find in a short distance.<span style="mso-spacerun: yes;"> </span>The one place I recall more than any was ‘<a href="http://www.fatcatscafe.com/">The Fat Cat Cafe</a>”, were all our trips started.<br />
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<a href="http://4.bp.blogspot.com/-VLgd8Uhf8wQ/TjXoTSF6J5I/AAAAAAAAAg8/0RX4UyLQPP8/s1600/Hwy+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VLgd8Uhf8wQ/TjXoTSF6J5I/AAAAAAAAAg8/0RX4UyLQPP8/s1600/Hwy+1.png" /></a>After closing down the restaurant were we all worked together, usually at 2AM we would head out for Avila Breach which we made our first stop in the morning to have breakfast.<span style="mso-spacerun: yes;"> </span>Our menu choice was always the same.<span style="mso-spacerun: yes;"> </span>Eggs Benedict, Biscuits and Gravy, and Seafood Omelets with LOTS of avocado. <span style="mso-spacerun: yes;"> </span>After breakfast we would then plan our route either north or south on Highway 1.<span style="mso-spacerun: yes;"> </span><br />
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Now that my friend Eddie is gone, all I’m left with are those memories.<span style="mso-spacerun: yes;"> </span>Good Memories.<span style="mso-spacerun: yes;"> </span>Memories that for now make me weep and smile at the same time.<span style="mso-spacerun: yes;"> </span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p> </o:p><span style="font-size: x-large;"><strong>Scallop Ceviche</strong></span></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Ingredients:</strong></div><a href="http://2.bp.blogspot.com/-jcr4qduqS7M/TjXoUXWvamI/AAAAAAAAAhA/ihGCZvulrTg/s1600/Scallop+Ceviche.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-jcr4qduqS7M/TjXoUXWvamI/AAAAAAAAAhA/ihGCZvulrTg/s200/Scallop+Ceviche.jpg" width="160" /></a>1 pound scallops, sliced into quarters<br />
1 cup cherry tomatoes, roughly chopped<br />
2 green Serrano chilies, seeded and minced<br />
3/4 cup chopped fresh cilantro<br />
1 cup finely diced red onion<br />
1 cup fresh squeezed orange juice<br />
1/3 cup fresh squeezed lemon juice<br />
1/3 cup fresh squeezed lime juice<br />
Salt to taste<br />
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1. Combine all the ingredients in a bowl and stir to mix well. Cover and refrigerate for at least 24 hours. </div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://3.bp.blogspot.com/-tOFX68d9H4Q/TjXoVT5bBkI/AAAAAAAAAhE/E2jJj9CZ898/s1600/Scallop.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-tOFX68d9H4Q/TjXoVT5bBkI/AAAAAAAAAhE/E2jJj9CZ898/s200/Scallop.png" width="160" /></a>2. Spoon the Ceviche into small (4-ounce) glasses and garnish with cilantro. </div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">Here is the reason I picked this recipe. When all the ingredients are fresh and handled with great care, it always brings me back to my memories of everything <st1:state w:st="on"><st1:place w:st="on">California</st1:place></st1:state>.<span style="mso-spacerun: yes;"> </span>The sea air, foggy mornings, the sound of the surf, the sound of seagulls in the background, and so many other items going on around me that never seemed to matter until they were missed.<span style="mso-spacerun: yes;"> </span>This recipe represents those memories.<span style="mso-spacerun: yes;"> </span></div><br />
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</div>Fanito!<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-77672496019355608162011-07-25T20:43:00.002-06:002011-07-27T07:47:02.202-06:00Hummus<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://1.bp.blogspot.com/-TvWa9YZXHrI/Ti4o43v8JiI/AAAAAAAAAgs/E0Z5LohZ54w/s1600/Hummus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://1.bp.blogspot.com/-TvWa9YZXHrI/Ti4o43v8JiI/AAAAAAAAAgs/E0Z5LohZ54w/s200/Hummus.jpg" width="200" /></a><br />
I don’t dig cooking in my kitchen during the summer.<span style="mso-spacerun: yes;"> </span>Well, that’s not totally the truth.<span style="mso-spacerun: yes;"> </span>I don’t like using my stove in the kitchen or any device that generates heat.<span style="mso-spacerun: yes;"> </span>I blame all those summers as a kid growing up in <st1:state w:st="on"><st1:place w:st="on">California</st1:place></st1:state> with no central air.<span style="mso-spacerun: yes;"> </span>All we had was a swamp cooler that my dad swore by.<span style="mso-spacerun: yes;"> </span>If you ask me all it did was make our house smell and forced my dad to walk around the house naked.<span style="mso-spacerun: yes;"> </span> <br />
During these hot months finding something cool and refreshing sometimes takes creative thinking.<span style="mso-spacerun: yes;"> </span>Cooking without heat can be a daunting task but not impossible.<span style="mso-spacerun: yes;"> </span>You just need to think out of the box.<span style="mso-spacerun: yes;"> </span>I often think to the <st1:place w:st="on">Mediterranean</st1:place> for inspiration.<span style="mso-spacerun: yes;"> </span>The food has always seemed refreshing and creative to me.<span style="mso-spacerun: yes;"> </span>Now, I’m fully aware that the food goes back several thousand years and nothing really is new under the sun when it comes to that region.<span style="mso-spacerun: yes;"> </span>The food always strikes me as cool, refreshing, and easy to make, and when it comes to a hot sweltering day, nothing beats easy and quick that won’t require heating the kitchen.<span style="mso-spacerun: yes;"> </span><br />
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<a href="http://3.bp.blogspot.com/-dkmYYnyBIjo/Ti4o0Nxn9II/AAAAAAAAAgg/CS3rdhdl7yA/s1600/chick-peas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-dkmYYnyBIjo/Ti4o0Nxn9II/AAAAAAAAAgg/CS3rdhdl7yA/s200/chick-peas.jpg" width="200" /></a>When I have one of those days, which seems more often than not lately, this recipe comes to mind. So since I promise a co-work I would put this recipe to print and share it with her I thought I ought to stop procrastinating and do the deed and hammer at the keypad.<span style="mso-spacerun: yes;"> </span>I might add I’m writing this sitting in front of our AC vent.<span style="mso-spacerun: yes;"> </span>Ahhhhhhhhh! <br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong><span style="font-size: x-large;">Hummus</span></strong></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://4.bp.blogspot.com/-dlS57UoZOR0/Ti4o6IYIaBI/AAAAAAAAAgw/EpOzYfBoVwU/s1600/Tahini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="134" src="http://4.bp.blogspot.com/-dlS57UoZOR0/Ti4o6IYIaBI/AAAAAAAAAgw/EpOzYfBoVwU/s200/Tahini.jpg" width="200" /></a><strong>Ingredients:</strong></div>4 garlic cloves<br />
1 teaspoon salt<br />
Two 1-pound 3-ounce cans chick-peas, drained and rinsed<br />
2/3 cup well stirred Tahini<br />
1/4 cup fresh lemon juice, or to taste<br />
1/2 cup olive oil, or to taste<br />
1/4 cup fresh parsley leaves<br />
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<span style="color: black;"><strong>Prep:<o:p></o:p></strong></span><br />
<a href="http://3.bp.blogspot.com/-Xck0lAtfurA/Ti4o3uwDuRI/AAAAAAAAAgo/EeJL0S46itc/s1600/garlic+cloves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="143" src="http://3.bp.blogspot.com/-Xck0lAtfurA/Ti4o3uwDuRI/AAAAAAAAAgo/EeJL0S46itc/s200/garlic+cloves.jpg" width="200" /></a><span style="color: white;">In a pestle and mortar, mash the garlic to a paste with the salt. <o:p></o:p></span><br />
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<span style="color: white;">In a food processor purée the chick-peas with the garlic paste, the Tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scrape down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. <o:p></o:p></span><br />
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<a href="http://3.bp.blogspot.com/-OPp6CPxgecg/Ti4o1wcOe1I/AAAAAAAAAgk/gFrFx5u36P8/s1600/fresh+parsley.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: white;"><img border="0" height="133" src="http://3.bp.blogspot.com/-OPp6CPxgecg/Ti4o1wcOe1I/AAAAAAAAAgk/gFrFx5u36P8/s200/fresh+parsley.png" width="200" /></span></a><span style="color: black;"><span style="color: white;">Clean out your food processor.<span style="mso-spacerun: yes;"> </span>Next purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced.<span style="mso-spacerun: yes;"> </span>Transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil. Serve the hummus with the pita.</span> </span><br />
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Fanito!</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-74373743732978462622011-07-03T18:53:00.000-06:002011-07-03T18:53:34.348-06:00Declaration of Independence<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: xx-small;"><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Happy Birthday America! </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">And to all those who serve and protect these words and our way of life and the freedom that it affords, may God watch over you, protect you, and keep you. May God's grace smile upon you.</span><br />
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<div style="text-align: center;"><strong><span style="font-size: x-large;">IN CONGRESS, JULY 4, 1776</span></strong></div><div style="text-align: center;"><strong><span style="font-size: x-large;"> </span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><strong><span style="font-size: x-large;">The unanimous Declaration of the thirteen united States of America</span></strong></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://2.bp.blogspot.com/-3hHx9WwBs4U/ThENPBtINJI/AAAAAAAAAgc/Hn3YA0er9Xg/s1600/The+boyz.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3hHx9WwBs4U/ThENPBtINJI/AAAAAAAAAgc/Hn3YA0er9Xg/s1600/The+boyz.png" /></a>When in the Course of human events it becomes necessary for one people to dissolve the political bands which have connected them with another and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature's God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, <st1:city w:st="on"><st1:place w:st="on">Liberty</st1:place></st1:city> and the pursuit of Happiness. — That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, — That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn that mankind are more disposed to suffer, while evils are sufferable than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. — Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has refused his Assent to Laws, the most wholesome and necessary for the public good.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained; and when so suspended, he has utterly neglected to attend to them.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their Public Records, for the sole purpose of fatiguing them into compliance with his measures.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has refused for a long time, after such dissolutions, to cause others to be elected, whereby the Legislative Powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the mean time exposed to all the dangers of invasion from without, and convulsions within.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has obstructed the Administration of Justice by refusing his Assent to Laws for establishing Judiciary Powers.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has made Judges dependent on his Will alone for the tenure of their offices, and the amount and payment of their salaries.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people and eat out their substance.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has kept among us, in times of peace, Standing Armies without the Consent of our legislatures.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has affected to render the Military independent of and superior to the Civil Power.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has combined with others to subject us to a jurisdiction foreign to our constitution, and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For quartering large bodies of armed troops among us:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For protecting them, by a mock Trial from punishment for any Murders which they should commit on the Inhabitants of these States:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For cutting off our Trade with all parts of the world:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For imposing Taxes on us without our Consent:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For depriving us in many cases, of the benefit of Trial by Jury:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For transporting us beyond Seas to be tried for pretended offences:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For taking away our Charters, abolishing our most valuable Laws and altering fundamentally the Forms of our Governments:</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has abdicated Government here, by declaring us out of his Protection and waging War against us.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has plundered our seas, ravaged our coasts, burnt our towns, and destroyed the lives of our people.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He is at this time transporting large Armies of foreign Mercenaries to compleat the works of death, desolation, and tyranny, already begun with circumstances of Cruelty & Perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages whose known rule of warfare, is an undistinguished destruction of all ages, sexes and conditions.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">In every stage of these Oppressions We have Petitioned for Redress in the most humble terms: Our repeated Petitions have been answered only by repeated injury. A Prince, whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Nor have We been wanting in attentions to our British brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by Authority of the good People of these Colonies, solemnly publish and declare, That these united Colonies are, and of Right ought to be Free and Independent States, that they are Absolved from all Allegiance to the British Crown, and that all political connection between them and the State of Great Britain, is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. — And for the support of this Declaration, with a firm reliance on the protection of Divine Providence, we mutually pledge to each other our Lives, our Fortunes, and our sacred Honor.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">— <a href="http://www.ushistory.org/declaration/signers/hancock.htm"><span style="color: #52a21d;">John Hancock</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">New Hampshire</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/bartlett.htm"><span style="color: #52a21d;">Josiah Bartlett</span></a>, <a href="http://www.ushistory.org/declaration/signers/whipple.htm"><span style="color: #52a21d;">William Whipple</span></a>, <a href="http://www.ushistory.org/declaration/signers/thornton.htm"><span style="color: #52a21d;">Matthew Thornton</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">Massachusetts</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/hancock.htm"><span style="color: #52a21d;">John Hancock</span></a>, <a href="http://www.ushistory.org/declaration/signers/adams_s.htm"><span style="color: #52a21d;">Samuel Adams</span></a>, <a href="http://www.ushistory.org/declaration/signers/adams_j.htm"><span style="color: #52a21d;">John Adams</span></a>, <a href="http://www.ushistory.org/declaration/signers/paine.htm"><span style="color: #52a21d;">Robert Treat Paine</span></a>, <a href="http://www.ushistory.org/declaration/signers/gerry.htm"><span style="color: #52a21d;">Elbridge Gerry</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">Rhode Island</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/hopkins.htm"><span style="color: #52a21d;">Stephen Hopkins</span></a>, <a href="http://www.ushistory.org/declaration/signers/ellery.htm"><span style="color: #52a21d;">William Ellery</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">Connecticut</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/sherman.htm"><span style="color: #52a21d;">Roger Sherman</span></a>, <a href="http://www.ushistory.org/declaration/signers/huntington.htm"><span style="color: #52a21d;">Samuel Huntington</span></a>, <a href="http://www.ushistory.org/declaration/signers/williams.htm"><span style="color: #52a21d;">William Williams</span></a>, <a href="http://www.ushistory.org/declaration/signers/wolcott.htm"><span style="color: #52a21d;">Oliver Wolcott</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">New York</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/floyd.htm"><span style="color: #52a21d;">William Floyd</span></a>, <a href="http://www.ushistory.org/declaration/signers/livingston_p.htm"><span style="color: #52a21d;">Philip Livingston</span></a>, <a href="http://www.ushistory.org/declaration/signers/lewis.htm"><span style="color: #52a21d;">Francis Lewis</span></a>, <a href="http://www.ushistory.org/declaration/signers/morris_l.htm"><span style="color: #52a21d;">Lewis Morris</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">New Jersey</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/stockton.htm"><span style="color: #52a21d;">Richard Stockton</span></a>, <a href="http://www.ushistory.org/declaration/signers/witherspoon.htm"><span style="color: #52a21d;">John Witherspoon</span></a>, <a href="http://www.ushistory.org/declaration/signers/hopkinson.htm"><span style="color: #52a21d;">Francis Hopkinson</span></a>, <a href="http://www.ushistory.org/declaration/signers/hart.htm"><span style="color: #52a21d;">John Hart</span></a>, <a href="http://www.ushistory.org/declaration/signers/clark.htm"><span style="color: #52a21d;">Abraham Clark</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Pennsylvania:<br />
<a href="http://www.ushistory.org/declaration/signers/morris_r.htm"><span style="color: #52a21d;">Robert Morris</span></a>, <a href="http://www.ushistory.org/declaration/signers/rush.htm"><span style="color: #52a21d;">Benjamin Rush</span></a>, <a href="http://www.ushistory.org/declaration/signers/franklin.htm"><span style="color: #52a21d;">Benjamin Franklin</span></a>, <a href="http://www.ushistory.org/declaration/signers/morton.htm"><span style="color: #52a21d;">John Morton</span></a>, <a href="http://www.ushistory.org/declaration/signers/clymer.htm"><span style="color: #52a21d;">George Clymer</span></a>, <a href="http://www.ushistory.org/declaration/signers/smith.htm"><span style="color: #52a21d;">James Smith</span></a>, <a href="http://www.ushistory.org/declaration/signers/taylor.htm"><span style="color: #52a21d;">George Taylor</span></a>, <a href="http://www.ushistory.org/declaration/signers/wilson.htm"><span style="color: #52a21d;">James Wilson</span></a>, <a href="http://www.ushistory.org/declaration/signers/ross.htm"><span style="color: #52a21d;">George Ross</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">Delaware</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/rodney.htm"><span style="color: #52a21d;">Caesar Rodney</span></a>, <a href="http://www.ushistory.org/declaration/signers/read.htm"><span style="color: #52a21d;">George Read</span></a>, <a href="http://www.ushistory.org/declaration/signers/mckean.htm"><span style="color: #52a21d;">Thomas McKean</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on">Maryland</st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/chase.htm"><span style="color: #52a21d;">Samuel Chase</span></a>, <a href="http://www.ushistory.org/declaration/signers/paca.htm"><span style="color: #52a21d;">William Paca</span></a>, <a href="http://www.ushistory.org/declaration/signers/stone.htm"><span style="color: #52a21d;">Thomas Stone</span></a>, <a href="http://www.ushistory.org/declaration/signers/carroll.htm"><span style="color: #52a21d;">Charles Carroll of Carrollton</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Virginia:<br />
<a href="http://www.ushistory.org/declaration/signers/wythe.htm"><span style="color: #52a21d;">George Wythe</span></a>, <a href="http://www.ushistory.org/declaration/signers/rhlee.htm"><span style="color: #52a21d;">Richard Henry Lee</span></a>, <a href="http://www.ushistory.org/declaration/signers/jefferson.htm"><span style="color: #52a21d;">Thomas Jefferson</span></a>, <a href="http://www.ushistory.org/declaration/signers/harrison.htm"><span style="color: #52a21d;">Benjamin Harrison</span></a>, <a href="http://www.ushistory.org/declaration/signers/nelson.htm"><span style="color: #52a21d;">Thomas Nelson, Jr.</span></a>, <a href="http://www.ushistory.org/declaration/signers/fllee.htm"><span style="color: #52a21d;">Francis Lightfoot Lee</span></a>, <a href="http://www.ushistory.org/declaration/signers/braxton.htm"><span style="color: #52a21d;">Carter Braxton</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">North Carolina</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/hooper.htm"><span style="color: #52a21d;">William Hooper</span></a>, <a href="http://www.ushistory.org/declaration/signers/hewes.htm"><span style="color: #52a21d;">Joseph Hewes</span></a>, <a href="http://www.ushistory.org/declaration/signers/penn.htm"><span style="color: #52a21d;">John Penn</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:state w:st="on"><st1:place w:st="on">South Carolina</st1:place></st1:state>:<br />
<a href="http://www.ushistory.org/declaration/signers/rutledge.htm"><span style="color: #52a21d;">Edward Rutledge</span></a>, <a href="http://www.ushistory.org/declaration/signers/heyward.htm"><span style="color: #52a21d;">Thomas Heyward, Jr.</span></a>, <a href="http://www.ushistory.org/declaration/signers/lynch.htm"><span style="color: #52a21d;">Thomas Lynch, Jr.</span></a>, <a href="http://www.ushistory.org/declaration/signers/middleton.htm"><span style="color: #52a21d;">Arthur Middleton</span></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><st1:country-region w:st="on"><st1:place w:st="on">Georgia</st1:place></st1:country-region>:<br />
<a href="http://www.ushistory.org/declaration/signers/gwinnett.htm"><span style="color: #52a21d;">Button Gwinnett</span></a>, <a href="http://www.ushistory.org/declaration/signers/hall.htm"><span style="color: #52a21d;">Lyman Hall</span></a>, <a href="http://www.ushistory.org/declaration/signers/walton.htm"><span style="color: #52a21d;">George Walton</span></a></div><br />
<br />
<br />
<br />
Fanito!</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-7975066904926436582011-06-14T20:18:00.000-06:002011-06-14T20:18:20.787-06:00Chicago Italian Beef Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oeFZr7_u_Wg/TfgT6BW988I/AAAAAAAAAgE/HvXaVsmYIR8/s1600/Chicago.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="134" src="http://4.bp.blogspot.com/-oeFZr7_u_Wg/TfgT6BW988I/AAAAAAAAAgE/HvXaVsmYIR8/s200/Chicago.jpg" t8="true" width="200" /></a></div>As the Subway door slams shut on my Camera backpack I have to force in on the crowd of people crammed in the Subway car to make room for the door behind me to close. Anxiety has begun to set in. I can feel the stares of people looking at me while I’m holding up the car with my backpack, they knowing fully well that I’m not from around here. Sweat begins to beads up on my forehead and I realize I’m face to face to an African American woman. Not just standing next too, but close too in a way that if a wrong movement or gesture is made, could have resulted in a lawsuit or an assault. Not being accustomed to being so close to a stranger in this way and feeling my anxiety and sweat increasing by the moment, I offered up a comment to the lovely lady to ease the moment. “So, you come here often?” <br />
<br />
I suppose when you visit a city, its just not complete until you get those kinds of experiences. In retrospect, I have a fond memory of those moments with total stranger and being able to produce a smile and laughter. Many of my food experiences would not be what they are without the journey. Sometimes the trip and the anticipation to that event make the overall memory.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-QqCQFzibXps/TfgT_Xwe4XI/AAAAAAAAAgU/y2VgZKj-AMs/s1600/OMG+Italian+Beef.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-QqCQFzibXps/TfgT_Xwe4XI/AAAAAAAAAgU/y2VgZKj-AMs/s200/OMG+Italian+Beef.jpg" t8="true" width="200" /></a>I promised myself that of the dozen or so things I wanted to try in Chicago this time; Italian Beef was one of them. I could kick myself for never trying it during the half dozen times I’ve been back east. So this time I hit pay dirt. I had a simple but yet delicious Italian Beef Sandwich. <a href="http://willsahli.wordpress.com/">We ate at a friends restaurant called “Smokin Will’s”</a> that he had just opened. Since I have no reference to compare the Italian beef to in past experiences, I can only tell you that is was juicy, tender and full of flavor. The bread was awesome and wonderfully appropriate. I can’t recall the type of bread my friend Will said he used, but suffice to say, it was a good match for his Italian Beef. </div><br />
<strong>Wikipedia:</strong><br />
<br />
<em>Origins of the sandwich are disputed, but one early vendor,<a href="http://alsbeef.com/"> Al's No. 1 Italian Beef</a>, Chicago, opened its first stand in 1938.</em><br />
<em><br />
</em><br />
<em>One story has it that the Italian Beef sandwich was started by Italian immigrants who worked for the old Union Stock Yards. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.</em><br />
<em><br />
</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-Q-NAM-SlOBk/TfgT8gIdr2I/AAAAAAAAAgM/VTl8aXyPqY8/s1600/Italian+Beef+Sand.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="http://3.bp.blogspot.com/-Q-NAM-SlOBk/TfgT8gIdr2I/AAAAAAAAAgM/VTl8aXyPqY8/s200/Italian+Beef+Sand.jpg" t8="true" width="200" /></a><em>Italian beef became popular at Italian weddings, where it was an inexpensive meal for the guests. The women would make large quantities, and then make individual sandwiches which they wrapped in paper and served.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>By 1954 a local restaurant was advertising its "Pizza, Spaghetti, Ravioli, [and] Italian Beef Sandwiches" in the Chicago Tribune.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So with that little cliff note history lesson here is my take on the Italian Beef Sandwich. I think it is an easy and delicious meal that can be duplicated in your own kitchen.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: x-large;">Chicago Italian Beef Sandwiches</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-rcDbwjesTao/TfgT4nYhNCI/AAAAAAAAAgA/E_2PRf_d69Q/s1600/Beefy+goodness.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-rcDbwjesTao/TfgT4nYhNCI/AAAAAAAAAgA/E_2PRf_d69Q/s200/Beefy+goodness.jpg" t8="true" width="200" /></a><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The beef:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 boneless beef roast, about 3 pounds with most of the fat trimmed off </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cooking time: Allow 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat slicer. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. You can cook this well in advance and refrigerate the meat and juice and heat it up as needed. </div><br />
About the beef. Top sirloin, top round, or bottom rounds are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. <br />
<br />
You may also use chuck, a fattier cut, so the meat will be more tender and flavorful. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-6tyxf4Io9Aw/TfgUAYErN2I/AAAAAAAAAgY/LlxnpvkBMNo/s1600/Rub.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/-6tyxf4Io9Aw/TfgUAYErN2I/AAAAAAAAAgY/LlxnpvkBMNo/s200/Rub.jpg" t8="true" width="200" /></a><strong>The rub</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon ground black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons garlic powder. If you wish, omit the garlic powder and stud the roast with fresh garlic.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon onion powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon dried oregano</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon dried basil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon crushed red pepper</div><br />
<strong>Bouillon </strong><br />
6 cups of hot water<br />
4 cubes of beef bouillon <br />
<br />
I have encountered lively debate on the makeup of the juice. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. <br />
<br />
<strong>The sandwich</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-BdAZ143YSx8/TfgT7niVsbI/AAAAAAAAAgI/9fIGES4c34o/s1600/Ingredients.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-BdAZ143YSx8/TfgT7niVsbI/AAAAAAAAAgI/9fIGES4c34o/s200/Ingredients.jpg" t8="true" width="200" /></a>high gluten rolls sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>3 medium sized green bell peppers <br />
1 tablespoon olive oil<br />
<br />
<strong>The How’s and Why’s:</strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1)</strong> cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it; you will use it in your Bouillon. Let the meat sit at room temp for about 60 minutes. Meanwhile, preheat the grill or oven to 400°F. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2)</strong> Pour the water into a 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400°F until interior temperature is 140°F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5°F more as it rests. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Be Warned</u>:. <em>This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>3)</strong> While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>4)</strong> Remove the roast and the juice pan. Let the meat rest for about 30, and then place it in the coldest part of the refrigerator. Let it cool for about 3 hours, long enough for the meat to firm up. This will make slicing easier. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. If you don't have a slicer, use a thin blade and draw it along the red part of the meat. If you try to cut down through the crust you will be cutting it too thick. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-zGk1XlpEVvY/TfgT99NTC_I/AAAAAAAAAgQ/6vt1ok4mCS8/s1600/Juicy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-zGk1XlpEVvY/TfgT99NTC_I/AAAAAAAAAgQ/6vt1ok4mCS8/s200/Juicy.jpg" t8="true" width="200" /></a><strong>5)</strong> Taste the Bouillon. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. After Slicing, soak the meat in the juice for about 1 minute at a low simmer. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. </div><br />
<strong>6)</strong> To assemble the sandwich, start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously at which point spoon on more juice. Top it with the bell pepper. If you want it "wet", dip the whole sandwich in juice. Be warned, you wont be clean once you finish eating it that way.<br />
<br />
<br />
I hope you have fun with this and you experience a little bit of what Chicago Culinary Industry has to offer. I am of the strong opinion that Chicago is very much overlooked when it comes to delicious foods and creations that they offer up at both ends of the food spectrum. In my previous post I said Chicago is my second favorite city, my first being San Francisco. That being said, I have yet to hit New York. In the next few years I will let you know the outcome and if San Francisco and Chicago still stand out on the top of my lists.<br />
<br />
<br />
<br />
Fanito!<br />
<br />
</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-7734051950941375552011-06-10T15:47:00.001-06:002011-06-10T15:54:10.734-06:00Chicago, My Second Favorite City<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">Chicago, IL</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Yc2UoHA3Llo/TfKNrKcz3cI/AAAAAAAAAfk/KW2qfw-c5eM/s1600/Chicago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-Yc2UoHA3Llo/TfKNrKcz3cI/AAAAAAAAAfk/KW2qfw-c5eM/s320/Chicago.jpg" t8="true" width="320" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CBTkca9pdtc/TfKOhwSEORI/AAAAAAAAAf8/lfC5J_TfGII/s1600/Trotters+To+Go.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="87" src="http://2.bp.blogspot.com/-CBTkca9pdtc/TfKOhwSEORI/AAAAAAAAAf8/lfC5J_TfGII/s200/Trotters+To+Go.jpg" t8="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trotter's To Go</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iQJz2sVol28/TfKNt32fhPI/AAAAAAAAAfs/0hYLeKzadOw/s1600/Giordano%25E2%2580%2599s+Pizza.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://4.bp.blogspot.com/-iQJz2sVol28/TfKNt32fhPI/AAAAAAAAAfs/0hYLeKzadOw/s200/Giordano%25E2%2580%2599s+Pizza.jpg" t8="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Giordano’s Pizza </span></td></tr>
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As my vacation time draws to a close here in Chicago, I’m beginning to reflect on many of the sights, sounds, and tasting experiences. I have had the opportunity to sample some of the Windy Cities finest. When I write “finest” I’m also not meaning there “known finest.” I’m not talking about those places that you will see on the Food channel or the Cook network, nor will you read about them in the food review of the Chicago tribune or a blurb in Bon Appétit. Though, there was a few I had to stop in and try out, like <a href="http://www.charlietrotters.com/togo/">Trotters To Go</a>, <a href="http://www.giordanos.com/">Giordano’s Pizza</a> to name a few, but there were also a few that have a soft spot in my hart like, <a href="http://maps.google.com/maps/place?hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7WZPC_en&bav=on.2,or.r_gc.r_pw.&biw=1579&bih=717&wrapid=tlif130774065077310&um=1&ie=UTF-8&q=Lucky+Dog+Gyros+IL&fb=1&gl=us&hq=Lucky+Dog+Gyros&hnear=0x880b2d386f6e2619:0x7f15825064115956,Illinois&cid=252717720425454524">Lucky Dog</a> and <a href="http://www.oberweis.com/web/default.asp">Oberweis Ice Cream</a>. I have also discovered a few new places that I will most definitely add to my “I Will Return” list, like <a href="http://maps.google.com/maps/place?rls=com.microsoft:en-us:IE-SearchBox&oe=UTF-8&rlz=1I7WZPC_en&um=1&ie=UTF-8&q=Smokin%E2%80%99+Will%E2%80%99s,+IL&fb=1&gl=us&hq=smokin+will's&hnear=0x880b2d386f6e2619:0x7f15825064115956,Illinois&cid=8463051269907640434">Smokin’ Will’s Restaurant</a>, <a href="http://www.surlatable.com/?affsrcid=Aff0003">Sur La Table</a>, and <a href="http://www.floriole.com/">Floriole Bakery</a>.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Vv4G9eaLiUQ/TfKNwGwEReI/AAAAAAAAAfw/C93wSMZAhm4/s1600/Lucky+Dog.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Vv4G9eaLiUQ/TfKNwGwEReI/AAAAAAAAAfw/C93wSMZAhm4/s1600/Lucky+Dog.jpg" t8="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lucky Dog</td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I’m half sad that I’m leaving Chicago tomorrow mostly because I enjoy the time with my family whom I don’t get to spend time with as much as I would like, but also because the fresh food and available ingredients that are everywhere. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-X354pZE79ec/TfKNxv3cKhI/AAAAAAAAAf0/W9w4i-lK3OA/s1600/Oberweis+Ice+Cream.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="131" src="http://4.bp.blogspot.com/-X354pZE79ec/TfKNxv3cKhI/AAAAAAAAAf0/W9w4i-lK3OA/s200/Oberweis+Ice+Cream.jpg" t8="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Oberweis Ice Cream</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6VqpO3rzT34/TfKNzKreEbI/AAAAAAAAAf4/UnYJqrNLl8I/s1600/Sur+La+Table.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://4.bp.blogspot.com/-6VqpO3rzT34/TfKNzKreEbI/AAAAAAAAAf4/UnYJqrNLl8I/s200/Sur+La+Table.jpg" t8="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sur La Table</td></tr>
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So after 1200 miles of driving and children in the back seat asking “Are we there yet?” were beginning the sad journey back to our glorious Wyoming 8 days later. Even though I will miss this great city of Chicago, I yearn for our humble and quite digs and the background of the Wind River Mountains above our sleepy little town. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LN37wILJPx8/TfKNsGF7EKI/AAAAAAAAAfo/jDr-I4YJtqs/s1600/Floriole.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="120" src="http://4.bp.blogspot.com/-LN37wILJPx8/TfKNsGF7EKI/AAAAAAAAAfo/jDr-I4YJtqs/s200/Floriole.jpg" t8="true" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Floriole Bakery</span></td></tr>
</tbody></table>In the upcoming months I will share my experiences with you and also some of the ingredients that I was lucky to obtain. I will tease you with some items that you can duplicate at home but still be sophisticated if the mood strikes. So until then, Cheers!!<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fanito!</div><br />
</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-79782646972446264432011-05-22T11:42:00.002-06:002011-05-23T07:32:15.631-06:00To My Nephew<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-XIMMxE-A85k/TdlIfiv0mtI/AAAAAAAAAfY/JjU1BpXYBw4/s1600/hat.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="130" j8="true" src="http://3.bp.blogspot.com/-XIMMxE-A85k/TdlIfiv0mtI/AAAAAAAAAfY/JjU1BpXYBw4/s200/hat.jpg" width="200" /></a>Isn’t it enough that time plays “River Dance” all up and down our bodies and stomps the living daylights out of us? My Nephew is graduating today and even though he’s my sister’s kid, I’m feeling age mentally kicking the crap out of me. I blame my memories for being so vivid. I can replay the time when my Mom, Sister, and I were making a trip back from Riverton, Wyo. with my Nephew in his car seat sucking his thumb with his pointer finger and bird finger stuck up both his nostrils. We had to pull the car over because all 3 of us were laughing so hard we had tears rolling down our cheeks at such an innocent sight. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">That was 18 years ago. For my memory, it seems just this year. But time is funny that way. Something they don’t teach you growing up is growing old, how memories will be so valuable but again so painful. My mother tried to explain that to me, but it was hard to understand. It’s something you can be aware of, but you won’t understand it until you are there. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-fao1g9Y3vvI/TdlIhAjPZyI/AAAAAAAAAfc/0VMmYhzfU4E/s1600/highway.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://1.bp.blogspot.com/-fao1g9Y3vvI/TdlIhAjPZyI/AAAAAAAAAfc/0VMmYhzfU4E/s1600/highway.bmp" /></a>As I’m sitting here staring at his graduation card, I struggle for something profound and useful to write, Something that might stay with him in the back of his mind, Something that might impact a fraction of his life when I’m long gone and forgotten. I could write a great quote from some great writer or thinker, but that’s clique and corny and that is so not my personality. So, I will give you this story that I listen too once and I will try and not screw it up in repeating it. I always found it full of truth. With the way my brain works it was one of those things that stuck with me for the past 27 years. I have applied it to almost every aspect of my life sometimes successfully sometimes with great failure, but I always returned to this philosophy in its simplistic terms</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">“When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar........and the beer. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">“A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full. They agreed that it was.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-e6bQeLb4ZJ4/TdlIeEZydfI/AAAAAAAAAfU/DKsuGNnXoiw/s1600/happy.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" j8="true" src="http://1.bp.blogspot.com/-e6bQeLb4ZJ4/TdlIeEZydfI/AAAAAAAAAfU/DKsuGNnXoiw/s200/happy.bmp" width="173" /></a>So the professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They agreed it was. The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with a unanimous "yes." </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The professor then produced two cans of beer from under the table and poured the entire contents of the jar, effectively filling the empty space between the sand. The students laughed. "Now," said the professor, as the laughter subsided,” I want you to recognize that this jar represents your life. The golf balls are the important things--your family, your children, your health, your friends, your favorite passions--things that if everything else was lost and only they remained, your life would still be full. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">"The pebbles are the other things that matter like your job, your house, your car. The sand is everything else--the small stuff. If you put the sand into the jar first," he continued, "there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you. Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your spouse out to dinner. Play another 18. There will always be time to clean the house, and fix the disposal. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-LgbAIgNTk4g/TdlIcqRCS2I/AAAAAAAAAfQ/aZFS5N3F_J4/s1600/destination.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="130" j8="true" src="http://1.bp.blogspot.com/-LgbAIgNTk4g/TdlIcqRCS2I/AAAAAAAAAfQ/aZFS5N3F_J4/s200/destination.jpg" width="200" /></a>"Take care of the golf balls first, the things that really matter. Set your priorities. The rest is just sand." One of the students raised her hand and inquired what the beer represented. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The professor smiled. "I'm glad you asked. It just goes to show you that no matter how full your life may seem, there’s always room for a couple of beers." </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-GKoQCPcHPPQ/TdlIi6289pI/AAAAAAAAAfg/rk8oCI4443I/s1600/smile.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" j8="true" src="http://4.bp.blogspot.com/-GKoQCPcHPPQ/TdlIi6289pI/AAAAAAAAAfg/rk8oCI4443I/s200/smile.jpg" width="200" /></a>To all the Graduates this year and years too come, I wish you happiness in all you will do, whether its prestigious or not, whether it makes you rich or not, whether you become a Doctor or Janitor, regardless, I wish you happiness in what you do and become.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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Fanito! (But really, is just the beginning of a great wonderious adventure)<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-88269342627835052152011-05-20T07:10:00.000-06:002011-05-20T07:10:49.082-06:00Shabu-Shabu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X77X6TZIm68/TdXj5H65WaI/AAAAAAAAAfM/mQAbvpbQCh4/s1600/Shabu+Shabu.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" j8="true" src="http://2.bp.blogspot.com/-X77X6TZIm68/TdXj5H65WaI/AAAAAAAAAfM/mQAbvpbQCh4/s200/Shabu+Shabu.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My father spent quite a bit of time living in Japan and Korea when he was younger. Living in Korea wasn’t so great seeing how it was during the Korean War and he was a communications specialist for the US Army. Dad never talked much about the war itself but often talked about time spent with his closest and dearest friend right up to his death. Dad lived in Korea from 1950 till 1953 when the armistice was signed on July 27th between North and South Korea. Shortly after that he was transferred to Japan and there he stayed until 1961. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Like his time in Korea, Dad never talked much about his service in Japan. The culture did, however, have a huge impact on him when it came to food, drink, and cleanliness. I became familiar with Saki, Hot Pots, Asian Noodles (Soba, Udon, and Ramen) and many other items growing up because Dad had his favorites that he craved. I think this might account for my Sisters and mine affinity to many different and exotic foods. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A month or so ago I saw an episode of <a href="http://www.peacepoint.tv/foodjammers/index.html">Food Jammers</a> making a hot tub with a built in Hot Pot and they made Shabu-Shabu. It brought me back to when my Dad first introduced me to this dish. I was pretty young and I remember my Father kept saying you have to dip the meat in the broth and say “Swish Swish” which later in life I found out was literally the translation of Shabu-Shabu. Go figure! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=B000G6S8Y8" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><a href="http://www.amazon.com/Shabu-Hot-Pot-Electric-Mongolian/dp/B000WUUTZO?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Shabu Shabu Hot Pot, Electric Mongolian Hot Pot" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000WUUTZO&tag=forfat-20" /></a><strong><span style="font-size: x-large;">Shabu-Shabu<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=B000WUUTZO" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the broth and vegetables:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7 cups chicken stock, preferably homemade</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One 3-inch piece fresh ginger, peeled and thickly sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 garlic cloves, peeled and smashed with the side of your knife</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 scallions, white and 1 inch of the green parts, coarsely chopped<br />
2 tablespoons soy sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.amazon.com/Max-Burton-Table-Burner-Black/dp/B000G6S8Y8?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Max Burton Mr. Max Table Top Burner (Black)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000G6S8Y8&tag=forfat-20" /></a>1 tablespoon Asian (toasted) sesame oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small Napa cabbage, cored and thinly shredded</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 carrots, thinly sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large red bell peppers, cut into 1-inch pieces</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 pound shiitake mushrooms, stems discarded, caps sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 pounds boneless shell or sirloin steak</div>1/2 pound sugar snap peas, blanched in boiling water for 30 seconds, drained, and shocked in ice water<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the sauce:</strong></div>1/2 cup sour cream<br />
1 teaspoon prepared wasabi*<br />
1 tablespoon snipped fresh chives<br />
1/2 teaspoon dry mustard<br />
Kosher salt and freshly ground black pepper to taste<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ready! Set! Cook!</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make the broth, combine the stock, ginger, garlic, scallions, soy sauce, and sesame oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 20 minutes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-Hbxb6bgeCro/TdXigr62U9I/AAAAAAAAAfI/BH900pXZOoI/s1600/Veg.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://3.bp.blogspot.com/-Hbxb6bgeCro/TdXigr62U9I/AAAAAAAAAfI/BH900pXZOoI/s1600/Veg.bmp" /></a>Strain, discard the solids, and return the stock to the saucepan. Keeping the heat at medium to medium-low, maintain a slow, steady simmer while preparing the dish. Add the cabbage and simmer for 1 minute. Use a slotted spoon to transfer to a large platter. Do the same for the carrots, peppers, and mushrooms, cooking the carrots and peppers for 3 minutes and the mushrooms for 2 minutes. Arrange each in a separate mound on the platter as they are cooked.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Meat!</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-lzUPQduHOFs/TdXiV-ucsRI/AAAAAAAAAew/5bC8P8kWymk/s1600/meat.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" j8="true" src="http://3.bp.blogspot.com/-lzUPQduHOFs/TdXiV-ucsRI/AAAAAAAAAew/5bC8P8kWymk/s1600/meat.bmp" /></a>Place the beef in the freezer for about 30 minutes or until slightly stiff. This makes it easier to slice thinly. Cut the beef against the grain into paper-thin slices and arrange decoratively on a different platter. Add the peas to the platter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Sauce!</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make the sauce, combine the sour cream, wasabi, chives, and mustard in a small bowl. Thin with water as desired. Stir well and season with salt and pepper.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Almost Done!</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-VLC2JuH43N0/TdXiZSe5ErI/AAAAAAAAAe8/DSFeIVV7r4w/s1600/table.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" j8="true" src="http://2.bp.blogspot.com/-VLC2JuH43N0/TdXiZSe5ErI/AAAAAAAAAe8/DSFeIVV7r4w/s200/table.jpg" width="200" /></a>Set the fondue pot in the middle of the table, fill it with the broth, and bring to a simmer. It is up to each of your guests, in turn, to finish cooking this dish. Diners choose the vegetables they want and place them in their empty soup bowls. Then they take as much of the raw beef as they want and cook it in the fondue pot for 2 to 3 seconds (Hence the Swish Swish term). Next they add the vegetables selected, which should warm up in about 1 minute. Finally, using a slotted spoon, diners transfer their beef and vegetables from the fondue pot to their bowls and then ladle on some hot broth and a spoonful of the sauce.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oHu2bP_BrQY/TdXiXKM-SbI/AAAAAAAAAe0/JWpqsKRKzdk/s1600/sake.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" j8="true" src="http://1.bp.blogspot.com/-oHu2bP_BrQY/TdXiXKM-SbI/AAAAAAAAAe0/JWpqsKRKzdk/s200/sake.jpg" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gekkeikan Sake</td></tr>
</tbody></table> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Sf5yaow2Bjc/TdXieRrw8CI/AAAAAAAAAfE/j3QSyem_a8w/s1600/Takara+Sake.jpg" imageanchor="1" style="clear: left; cssfloat: left; height: 178px; margin-bottom: 1em; margin-left: auto; margin-right: auto; width: 131px;"><img border="0" height="200" j8="true" src="http://3.bp.blogspot.com/-Sf5yaow2Bjc/TdXieRrw8CI/AAAAAAAAAfE/j3QSyem_a8w/s200/Takara+Sake.jpg" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Takara Sake</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is a lot of fun and makes for good conversation around a table. I will recommend a good Saki such as Gekkeikan or Takara to go with your meal. Keep in mind traditionally if you have rice with your Shabu-Shabu you will not serve Sake with it as Sake is looked at as being a part of the meal and should not be served with rice. If you have rice then a Japanese beer would be more appropriate. Of course, in the end it’s up too you what you want, but that’s just a bit of Japanese dinning cultural faux pas.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oh yeah, don’t forget your toast at the start of the meal “Kampi!”<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=B0002NU48I" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fanito!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-37340554550879349902011-05-03T20:27:00.000-06:002011-05-03T20:27:12.624-06:00Kobe Beef Steak and Main Lobster Tails<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-or0Jd84jA4I/TcC3up7kB0I/AAAAAAAAAes/tm3hQRzp1N8/s1600/SunsetSurf.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="127" j8="true" src="http://2.bp.blogspot.com/-or0Jd84jA4I/TcC3up7kB0I/AAAAAAAAAes/tm3hQRzp1N8/s200/SunsetSurf.jpg" width="200" /></a></div>42 years ago and 9ish months (September 1968), a 16 year old Surfer girl and boy went to go see Planet of the Apes at a drive-in after a day of Surfing in the California Sun. May 3rd 1969 along came me! Go figure! That’s pretty much all I know about my real birth parents. Would have loved to know more but California Law’s and culture at those times didn’t allow for a lot of information exchange as is the case now days. 42 years later I wonder how I’m half way across the country living in a very remote state, happily married for 13 years and rising 2 children, already retired from one profession and working on my second. Life has taken so many strange and unexpected directions. <br />
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<br />
Now, I don’t typically celebrate my Birthdays anymore, mainly because it lost some appeal for me when I lost both my Mother and Father. I mean really, it Mom’s and Dad’s that make that day special. So, now it’s more of an opportunity for me to justify buying something I normally would not. My wife also thought it would not be right if I also didn’t add the fact that I milk it for 3 months prior to my Birthday for gifts (That’s her story but I don’t think it would hold water in court). I am blessed to have great people in my life, two of which gave us for Christmas this year some gift cards from an outfit called <a href="http://www.livelob.com/">Lobster Gram</a>. So with Gift cards in hand I sought out the <a href="http://www.livelob.com/">Lobster Gram</a> web site to place a Birthday dinner order. <br />
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I won’t go into a lot of needless detail about the website, but I really think I couldn’t do it justice with its wide range of selections. I highly recommend you check it out for yourself. After about an hour of back and forth I settle for the following items; Main Lobster tails 6-7 oz., Kobe Beef steaks, and a 1Lb. of Shrimp. <br />
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And here my friends is the results of one of the best meals I have had in maybe two years!!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DjaFvVPA8Xc/TcCsPYaF7WI/AAAAAAAAAdw/NaWqEw11GQ4/s1600/IMG_4831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" j8="true" src="http://3.bp.blogspot.com/-DjaFvVPA8Xc/TcCsPYaF7WI/AAAAAAAAAdw/NaWqEw11GQ4/s320/IMG_4831.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kobe Beef steak<br />
*Look at that fat marbling*</td></tr>
</tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xYaQL30-9Y4/TcCssdYw46I/AAAAAAAAAd0/k_P3JDW8gK4/s1600/IMG_4836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" j8="true" src="http://2.bp.blogspot.com/-xYaQL30-9Y4/TcCssdYw46I/AAAAAAAAAd0/k_P3JDW8gK4/s320/IMG_4836.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6-7oz Main Lobster Tails</td></tr>
</tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V30Erjh9Z_Y/TcCs-MmVrLI/AAAAAAAAAd4/K6uFJ9xMfIk/s1600/IMG_4837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" j8="true" src="http://1.bp.blogspot.com/-V30Erjh9Z_Y/TcCs-MmVrLI/AAAAAAAAAd4/K6uFJ9xMfIk/s320/IMG_4837.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tail in Hand</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DJCEoBg9egw/TcCtonARsXI/AAAAAAAAAd8/FEz8Pn4AliI/s1600/IMG_4838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://4.bp.blogspot.com/-DJCEoBg9egw/TcCtonARsXI/AAAAAAAAAd8/FEz8Pn4AliI/s320/IMG_4838.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The steaks are just simply seasoned with Kosher Salt and Black pepper. I wanted to experience the flavor of these items in there natural state. The Lobster was not seasoned at all.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Si8prRctCkk/TcCuYC8ZNTI/AAAAAAAAAeA/Ugmg4qZn-50/s1600/IMG_4845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://1.bp.blogspot.com/-Si8prRctCkk/TcCuYC8ZNTI/AAAAAAAAAeA/Ugmg4qZn-50/s320/IMG_4845.JPG" width="320" /></a></div><div style="text-align: center;">I allowed the steaks to to rest with the seasoning for about 20 minutes all the while I prepped the Lobster and the Shrimp.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UlAzxBTa6vo/TcCvKvoA4xI/AAAAAAAAAeE/f-jf6vOWx04/s1600/IMG_4848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://3.bp.blogspot.com/-UlAzxBTa6vo/TcCvKvoA4xI/AAAAAAAAAeE/f-jf6vOWx04/s320/IMG_4848.JPG" width="320" /></a></div><div align="center">Just in case you were scared I blew my diet (laugh) the cocktail Sauce was Fat FREE! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VdVvocrq_3I/TcCvvyWHN2I/AAAAAAAAAeI/jR1N79S2EX4/s1600/IMG_4859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://4.bp.blogspot.com/-VdVvocrq_3I/TcCvvyWHN2I/AAAAAAAAAeI/jR1N79S2EX4/s320/IMG_4859.JPG" width="320" /></a></div><div style="text-align: center;">And off to the grill we went</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VyNb-WihY4k/TcCwaXt3DyI/AAAAAAAAAeM/9qW0jmE37t8/s1600/IMG_4860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://2.bp.blogspot.com/-VyNb-WihY4k/TcCwaXt3DyI/AAAAAAAAAeM/9qW0jmE37t8/s320/IMG_4860.JPG" width="320" /></a></div><div style="text-align: center;">FYI Children don't give a rip about Lobster or Steak. Even if the things were coated in chocolate and peanut butter they would still want hot dogs, so they got Hot Dogs and Mom and I ate like Lotto winners! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6Ii6hMrziBU/TcCxKD93EZI/AAAAAAAAAeQ/k0uBGmGv7as/s1600/IMG_4861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://4.bp.blogspot.com/-6Ii6hMrziBU/TcCxKD93EZI/AAAAAAAAAeQ/k0uBGmGv7as/s320/IMG_4861.JPG" width="320" /></a></div><div style="text-align: center;">Getting close to Dinner time, colors looking good!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AES5Bk9BjlE/TcCxh2mRi4I/AAAAAAAAAeU/bGPlaoCRgGU/s1600/IMG_4863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://4.bp.blogspot.com/-AES5Bk9BjlE/TcCxh2mRi4I/AAAAAAAAAeU/bGPlaoCRgGU/s320/IMG_4863.JPG" width="320" /></a></div><div style="text-align: center;">Off the Grill and Heading back into the house to serve up Dinner.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4vLfcKJel9k/TcCx6JOtihI/AAAAAAAAAeY/Btpi6rdE0Ps/s1600/IMG_4867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://3.bp.blogspot.com/-4vLfcKJel9k/TcCx6JOtihI/AAAAAAAAAeY/Btpi6rdE0Ps/s320/IMG_4867.JPG" width="320" /></a></div><div style="text-align: center;">Dinner table set and gearing up for quality family time. Part of a Great dinner experience is spending those moments with family and friends.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YX-_1Q9tqi4/TcCyi4exRhI/AAAAAAAAAec/tWHOIqjAmnU/s1600/IMG_4871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://1.bp.blogspot.com/-YX-_1Q9tqi4/TcCyi4exRhI/AAAAAAAAAec/tWHOIqjAmnU/s320/IMG_4871.JPG" width="213" /></a></div><div align="center">Perfection in its simplest form. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EIHYP0p3Chs/TcCzOGQW-iI/AAAAAAAAAeg/UnxXWcFfylM/s1600/IMG_4872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://3.bp.blogspot.com/-EIHYP0p3Chs/TcCzOGQW-iI/AAAAAAAAAeg/UnxXWcFfylM/s320/IMG_4872.JPG" width="320" /></a></div><div align="center">I just don't think it gets much better. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oeiB7NbVGfw/TcCzoCfsyKI/AAAAAAAAAek/0wR2cvFf5SM/s1600/IMG_4874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://4.bp.blogspot.com/-oeiB7NbVGfw/TcCzoCfsyKI/AAAAAAAAAek/0wR2cvFf5SM/s320/IMG_4874.JPG" width="320" /></a></div><div style="text-align: center;">And at the end of the meal all my children were concerned with is if they could have the shell to play with. I figured since all they wanted was Hot Dogs at lest they could play with the bloody things! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ycXbw3yvylQ/TcC0Y_UikPI/AAAAAAAAAeo/zX-siTNJi-I/s1600/IMG_4876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="http://1.bp.blogspot.com/-ycXbw3yvylQ/TcC0Y_UikPI/AAAAAAAAAeo/zX-siTNJi-I/s320/IMG_4876.JPG" width="320" /></a></div><div style="text-align: center;">Last few bites and I wish it would have lasted forever.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Finito!</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com1tag:blogger.com,1999:blog-2564509187312109253.post-75946119405669092032011-04-24T07:09:00.000-06:002011-04-24T07:09:50.895-06:00Anastasis<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9VvUHKs1aZU/TbQezowRWTI/AAAAAAAAAdU/CHSdesoGrTs/s1600/empty+grave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" i8="true" src="http://3.bp.blogspot.com/-9VvUHKs1aZU/TbQezowRWTI/AAAAAAAAAdU/CHSdesoGrTs/s320/empty+grave.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Take with you the joy of Easter to the home, and make that home bright with more unselfish love, more hearty service; take it into your work, and do all in the name of the Lord Jesus; take it to your heart, and let that heart rise anew on Easter wings to a higher, a gladder, a fuller life; take it to the dear grave-side and say there the two words "Jesus lives!" and find in them the secret of calm expectation, the hope of eternal reunion.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Matthew 28:1-10 </strong></div><div style="text-align: center;"><strong></strong></div><div style="text-align: center;"><strong><br />
</strong></div><div style="text-align: center;"><strong>After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. </strong></div><div style="text-align: center;"><strong><br />
</strong></div><div style="text-align: center;"><strong><br />
</strong></div><div style="text-align: center;"><strong><br />
</strong></div><div style="text-align: center;"><strong>The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: 'He has risen from the dead and is going ahead of you into Galilee. There you will see him.' Now I have told you." </strong></div><div style="text-align: center;"><strong><br />
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</strong></div><div style="text-align: center;"><strong>So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. Suddenly Jesus met them. "Greetings," he said. They came to him, clasped his feet and worshiped him. Then Jesus said to them, "Do not be afraid. Go and tell my brothers to go to Galilee; there they will see me."</strong></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">I wish you all Peace, Hope, Grace, and Joy on this special day.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Finito! </div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-29924791176376875302011-04-22T07:26:00.000-06:002011-04-22T07:26:16.281-06:00Good Friday<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wzVhQ6PBdHM/TbGBrk64WQI/AAAAAAAAAdQ/GRGxrzJL32o/s1600/His+Passion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i8="true" src="http://2.bp.blogspot.com/-wzVhQ6PBdHM/TbGBrk64WQI/AAAAAAAAAdQ/GRGxrzJL32o/s1600/His+Passion.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">"Father, into your hands I commend my spirit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div style="text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">In you, O LORD, I take refuge;</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">let me never be put to shame.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">In your justice rescue me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Into your hands I commend my spirit;</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">you will redeem me, O LORD, O faithful God."</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">- Luke 23:46</div><br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-12283247769568003622011-04-19T17:51:00.000-06:002011-04-19T17:51:36.006-06:00Diets Suck!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dvFfsYsT9ng/Ta4fIIWomfI/AAAAAAAAAdM/qrluwhgkq5Y/s1600/Fluff.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" i8="true" src="http://2.bp.blogspot.com/-dvFfsYsT9ng/Ta4fIIWomfI/AAAAAAAAAdM/qrluwhgkq5Y/s1600/Fluff.jpg" /></a>If you think Diets are fun, then I would highly recommend a good physiatrist. All my life, I have fought with weight and never being, in what I consider “in control”. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grandpa Gustafson Quotes from “Grumpier Old Men:</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">“Well let me tell you something now, Johnny. Last Thursday, I turned 95 years old. And I never exercised a day in my life. Every morning, I wake up, and I smoke a cigarette. And then I eat five strips of bacon. And for lunch, I eat a bacon sandwich. And for a midday snack? BACON! A whole damn plate! And I usually drink my dinner. Now according to all of them flat-belly experts, I should've taken a dirt nap like thirty years ago. But each year comes and goes, and I'm still here. Ha! And they keep dying'.”</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-WdeA2GqG9Xk/Ta4eOYi58QI/AAAAAAAAAdE/-OqEzhwnBIc/s1600/Red+Dessert.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" i8="true" src="http://2.bp.blogspot.com/-WdeA2GqG9Xk/Ta4eOYi58QI/AAAAAAAAAdE/-OqEzhwnBIc/s200/Red+Dessert.jpg" width="200" /></a>That quote always sings in my head when I diet. We all try and meet our goals. We love our cloths to fit the same year after year. But really, I just don’t exercise like I did when I was younger. I sure eat the same though. My wife is the exercise freak, running, biking, hiking, and getting up at an ungodly time in the morning to go lift weights with her girlfriends. She looks great. I however, look like what I consider a fat version of Brad Pitt! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My wife suggested running to me, but I would rather not unless being chased by a large animal. She also suggested Swimming. Riiiiiiiiiiight! I don’t jump into pools unless I’m on fire. I have many reasons why I don’t do those things, but the simple matter is this, I don’t like it! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-pSLfcEfOCNM/Ta4eL1aQdcI/AAAAAAAAAc8/3zZtFPX8xsM/s1600/Fly+Fishing.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" i8="true" src="http://2.bp.blogspot.com/-pSLfcEfOCNM/Ta4eL1aQdcI/AAAAAAAAAc8/3zZtFPX8xsM/s200/Fly+Fishing.jpg" width="200" /></a>My idea of exercise is walking a river with my Fly rod. My view on weight lifting is picking up 5 lbs Brown Trout out of the water. Also, water is for wading in to get to the other side of the bank so you can cast into a “sweet spot”. My view on covering long distances on foot, is to not run but saunter while keeping your eye on the ground in hopes of finding some petrified Palm wood, or Wyoming Jade. Hell, you only want to run when you see your truck rolling away because you forgot to set the break. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">That’s what I consider “exercise”, the rest of you can beat the hell out of the Treadmill, Stair Masters, Dumb bells and Yoga mat in your cute spandex pants and favorite team T-Shirt. As for me, I’m going to go Fly fishing and maybe later drive out to the Red Dessert for some rock hounding. After that, I’ll head home and prepare me what I consider a diet meal.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: x-large;">Dan Dan Noodles</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-6aM-nuwZ1zw/Ta4eKKQX20I/AAAAAAAAAc4/xffjtEBH5-w/s1600/Dan+Dan.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" i8="true" src="http://4.bp.blogspot.com/-6aM-nuwZ1zw/Ta4eKKQX20I/AAAAAAAAAc4/xffjtEBH5-w/s200/Dan+Dan.jpg" width="200" /></a><strong>Ingredients</strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup peanut oil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup raw peanuts </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small jalapeño, minced </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small garlic clove, halved </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One 1/4-inch slice of fresh ginger, peeled and chopped </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 tablespoons soy sauce </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons water </div>1 1/2 tablespoons rice vinegar <br />
1 tablespoon Sriracha chile sauce <br />
1 tablespoon sugar <br />
1 teaspoon Asian sesame oil <br />
Kosher salt <br />
12 ounces chow Mein noodles <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-QLv6psbTpwg/Ta4eP63R39I/AAAAAAAAAdI/RqIwuZ60g0U/s1600/Sriracha+chile+sauce.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="154" i8="true" src="http://4.bp.blogspot.com/-QLv6psbTpwg/Ta4eP63R39I/AAAAAAAAAdI/RqIwuZ60g0U/s200/Sriracha+chile+sauce.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Directions </strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a large skillet, heat the peanut oil. Add the peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Add the jalapeño, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha, sugar and sesame oil and process until smooth. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-xVrPTmnHaTc/Ta4eNdquTwI/AAAAAAAAAdA/X9br7Nr8o54/s1600/Noodles.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" i8="true" src="http://3.bp.blogspot.com/-xVrPTmnHaTc/Ta4eNdquTwI/AAAAAAAAAdA/X9br7Nr8o54/s1600/Noodles.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Season generously with salt. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; pat dry. Toss the noodles with the dressing and mound in serving bowls; top with the garnishes and serve. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Always make this after a long day of Fly fishing or Rock Hounding. </div><br />
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Finito!<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-86561666061675610782011-04-11T07:06:00.001-06:002011-04-11T07:27:50.235-06:00Mesquite and Chipotle Seasoned Pheasant<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YNYjlboYLbo/TaHnrydwp0I/AAAAAAAAAck/kdVUb3Lq1pg/s1600/FitF.bmp" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" r6="true" src="http://4.bp.blogspot.com/-YNYjlboYLbo/TaHnrydwp0I/AAAAAAAAAck/kdVUb3Lq1pg/s1600/FitF.bmp" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.fathersinthefield.com/">http://www.fathersinthefield.com/</a></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wyoming is a culinary hub for American game meat in my opinion. I have never before sat down to a meal to be presented with, buffalo, Caribou, Pheasant, Pike, Elk, and Antelope all at the same time. Maybe in an Exotic restaurant you might have those selections on a menu, but never set before you as a plate full of meats. Well, last night that happened. And of course I tried them all.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This all started a few months ago, when a friend of mine called me asking if I would cook for a “<a href="http://www.fathersinthefield.com/">Fathers in the Field</a>” dinner for about 20 to 40 people. He explained to me that this was a dinner were people brought game meats from there freezers to be grilled and that meat would be of questionable age. I was asked if I would be willing to grilling a few of those game meat choices. Of course I saw it as a challenge and I agreed to step into the kitchen and do the deed. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-Vk1Vvu62pAc/TaHnp7kqylI/AAAAAAAAAcc/WxeBA93Cr6c/s1600/bird.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://3.bp.blogspot.com/-Vk1Vvu62pAc/TaHnp7kqylI/AAAAAAAAAcc/WxeBA93Cr6c/s200/bird.bmp" width="147" /></a>I will be honest with you, I was a little apprehensive, because I didn’t know for sure what I would be presented with to cook. I know that my Friend Dan travels the world and does big game hunting and fishing trips in places that I only dream about. So, God only knows what he has in his freezers awaiting culinary assault.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Friday evening after work, I headed to the kitchen I would be cooking in to see what poor delicious animals waited to be my victims. I have to admit, it was a little like Christmas for me, because I thought about it all day Friday at work, trying to think of the various animals I would need to be creative with.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I walked into the Kitchen with my general hello too people of “Yo!” I think I played it cool but really inside, I was like my 7 year old son wanting to see what he got for his birthday. My friend Dan presented me with Pheasant, Caribou, and a Northern Canadian Pike filet as his selection of meat that would contribute to this dinner for “<a href="http://www.fathersinthefield.com/">Fathers in the Field</a>”. Dan gave me general directions as to what he would like for the guests and I set off prepping.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I started out with my selection of spices, dry Rubs, and marinades I brought from my pantry at home. The menu I decided on was this, Fish cakes using the Northern Canadian Pike filet, Dry Rub for the Pheasant, and a wet marinade for the caribou that Dan said might be a tad randy. But for time sake, I will do the recipe for the Pheasant today since it was the simplest and in the opinion of the guests, was the tastiest.</div><br />
The Fish cakes were a hit, and the Caribou was, well, ok. I will make no apologies for the caribou but I made it to salty. I was unfamiliar with the meat and it soaked up more of the brine marinade than I had anticipated, so I offset the saltiness with a Caribbean chutney of Papaya, pineapple, lemon, lime, Onion, and Ginger. End result was, like I said, ok.<br />
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<span style="font-size: x-large;"><strong>Mesquite and Chipotle Seasoned Pheasant</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-blgfjZwdh5k/TaHpWIRc0PI/AAAAAAAAAcw/8RyVoX0etmE/s1600/Open+Season.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://3.bp.blogspot.com/-blgfjZwdh5k/TaHpWIRc0PI/AAAAAAAAAcw/8RyVoX0etmE/s200/Open+Season.jpg" width="87" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Pheasant, portioned. (You can use any Foul of choice)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Jar Cabalas Open Season Mesquite and chipotle dry rub</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Roll of Plastic wrap (make sure to use one that really sticks to itself)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The How too</strong>:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rinse and pat dry each section of Pheasant.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Get you plastic wrap ready because your hands will be covered in goo from this point on. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a bowl add one section of pheasant at a time and generously coat the meat with the Dry rub, massaging it into the flesh as you apply it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Making sure to have plastic wrap at the ready, place each portion of Pheasant on a section of plastic wrap rolling it closed and making sure to have no air caught inside and that the plastic is sealed air tight. Repeat this with each portion.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Simply place all the wrapped pheasant on a plate and refrigerate for 24 hours.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-_jpgR-hC30s/TaHntN8xIxI/AAAAAAAAAco/3Z8X_v0tlb4/s1600/Grilled.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="124" r6="true" src="http://2.bp.blogspot.com/-_jpgR-hC30s/TaHntN8xIxI/AAAAAAAAAco/3Z8X_v0tlb4/s200/Grilled.jpg" width="200" /></a>When ready to grill it is just a simple matter of taking your plate out to the grill and un-wrapping each portion and setting on a med/high grill. Make sure not to leave it on the grill very long, since Pheasant cooks fast. I would say a bit faster than chicken. </div><br />
Serve as you feel is appropriate with your favorite sides.<br />
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At the end of the night when all of the guest had there bellies full and smiles on there faces, I sat down to a plate of Fish cakes, Caribou, Pheasant, Buffalo, Elk, and Antelope all the while listening to the presentation of “<a href="http://www.fathersinthefield.com/">Fathers in the Field</a>” <br />
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It sure is great to live in Wyoming. Best Place on Earth.<br />
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Finito!<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-45587219065543432582011-03-27T15:02:00.000-06:002011-03-27T15:02:00.860-06:00Gumbo<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-oLyO-PfxREg/TY-kCjM8ybI/AAAAAAAAAb8/6V--2W6KnI0/s1600/experimenting.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://4.bp.blogspot.com/-oLyO-PfxREg/TY-kCjM8ybI/AAAAAAAAAb8/6V--2W6KnI0/s1600/experimenting.jpg" /></a>Summer has been on my mind these past few weeks. My shorts, flip flops, and favorite Hawaiian Shirt sitting at the ready in my bottom dresser drawer. Were not quite there yet, but we always stay in what seems like seasonal flux during April, May, and June. All the Gardeners, including myself, are becoming anxious to tear into the soil and start there crops, knowing fully well that a few snows and cold spells are still quite possible. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So to bide my time, I play around with different recipes, some complex and some not. Whatever my mood is, that is what I head after. If I chose something that’s going to take quite a bit of time in the kitchen, I make sure I have some music that fits the mood. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Many years ago my friend Camille Fauth, who was born and raised in the Louisiana, taught me how to make her grandmothers Gumbo. This turned into an all day event. Not something I expected, but I had never made Gumbo before so I didn’t know what to expect. After, what seemed a full day of reducing a Roux and then a slow cooking process that never seemed to stop, we finished the Gumbo. We did plan to sell it but between staff and cooks I think we may have sold half of the Gumbo. It was quite delicious.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-cTLlTT15Swo/TY-kHNl6CHI/AAAAAAAAAcM/YJ9wGOM6ZU4/s1600/Serve.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" r6="true" src="http://4.bp.blogspot.com/-cTLlTT15Swo/TY-kHNl6CHI/AAAAAAAAAcM/YJ9wGOM6ZU4/s200/Serve.jpg" width="200" /></a>I have repeated this recipe a dozen times but after the first time I made Gumbo I decided to omit the Okra that is traditional. I just really don’t care for Okra because of the flavor and texture. It also doesn’t help that I had to make deep fried Okra back in my California days for a restaurant menu item. Almost every order had the stuff, so hence, I don’t care for it. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">That’s the great thing about playing with a recipe, you can add what you like, making sure it complements and balances flavor. Same reason I added a packet of crab boil to this recipe. I just think the herbs and heat add an overall balance to my personal taste all the while not losing what the dish should be. One last item I swapped out on this was the carrots for Green peppers. I know that traditionally the “trinity” is Onion, Celery, and carrots, but I just didn’t feel that I wanted carrots in my gumbo but I did however love Green peppers and they are still a staple of southern dishes, so I swapped them out.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-lAx-qW97mTg/TY-kEjwGCvI/AAAAAAAAAcE/zkOEPTcKW8U/s1600/Gumbo.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="http://4.bp.blogspot.com/-lAx-qW97mTg/TY-kEjwGCvI/AAAAAAAAAcE/zkOEPTcKW8U/s200/Gumbo.jpg" width="200" /></a></div><br />
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Overall, I think this is still an ongoing and evolving recipe I have played with over the years. There are still things about it I want to try, but for now it produces a good flavor and a well balanced gumbo that I think could make a menu item in my dream Bistro.<br />
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</div><strong><span style="font-size: x-large;">Gumbo</span></strong><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Roux:</strong></div>Deep skillet<br />
Flour (amount varies)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ cup canola or corn oil</div>¼ tsp salt<br />
½ tsp pepper<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 diced medium white onion (but not minced)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Time and patience</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P7RfanMvrk4/TY-kLVqo9YI/AAAAAAAAAcY/EJEgaYxCbSQ/s1600/trinity.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" r6="true" src="http://3.bp.blogspot.com/-P7RfanMvrk4/TY-kLVqo9YI/AAAAAAAAAcY/EJEgaYxCbSQ/s200/trinity.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Gumbo:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Large Stock Pot</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups chopped onions</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup chopped Bell Pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup chopped Celery</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 cups chicken stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Crab boil packet</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-cjN_UB5Zemg/TY-kBQ3-ApI/AAAAAAAAAb4/EPiB2gz3kI4/s1600/andouille.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" r6="true" src="http://4.bp.blogspot.com/-cjN_UB5Zemg/TY-kBQ3-ApI/AAAAAAAAAb4/EPiB2gz3kI4/s1600/andouille.jpg" /></a>2 Bay Leaves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon ground thyme </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 (3 1/2-4 lb) Roasting Chicken, cut into serving pieces </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons Salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon cayenne</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb andouille, cut crosswise into 1/4 inch slices </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons chopped green onions</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons chopped Fresh Parsley</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">File’ Powder </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1 Make your Roux.</strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-A8KJdNWIxWY/TY-kKZ4p1CI/AAAAAAAAAcU/8Mr2CpJ_oOc/s1600/start+roux.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" r6="true" src="http://3.bp.blogspot.com/-A8KJdNWIxWY/TY-kKZ4p1CI/AAAAAAAAAcU/8Mr2CpJ_oOc/s200/start+roux.jpg" width="200" /></a>First, assemble all of your ingredients so they are close to you - within reach. Once you begin, you cannot leave it alone! It must be tended to constantly until it is finished. While these steps don't go into making the gumbo soup-part, we are going to make the all-important base. Make sure you have the time to stick with this until the roux is finished.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place skillet on medium-low heat, adding approximately 1/2 cup of oil. Let the oil get warm before starting to add ingredients. Add a 1/2 teaspoon of pepper, and 1/4 teaspoon of salt to the oil. The oil will 'fry' the pepper flakes, don't worry!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-Ui8RTDHuedM/TY-kGFE_OXI/AAAAAAAAAcI/0JZ07LAnMbY/s1600/roux+stages.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" r6="true" src="http://1.bp.blogspot.com/-Ui8RTDHuedM/TY-kGFE_OXI/AAAAAAAAAcI/0JZ07LAnMbY/s200/roux+stages.jpg" width="200" /></a>Begin adding flour. You are going to add it by sprinkling it into the oil, using your spatula to smash any lumps and keep smoothing the mixture. If it begins to brown the flour too quickly, turn the heat down. Add flour until you can drag your spatula across the bottom of the skillet through the mixture and it slowly fills in the path of your spatula. This is a good consistency to work with, and a great beginning. This takes time, and a lot of flour (though I wouldn't be so silly as to tell you exactly how much - it may vary)...so be patient and keep adding until you get where you want to be - stirring CONSTANTLY.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-neM6l8apPl4/TY-kI6038-I/AAAAAAAAAcQ/Dwqw_WbooZA/s1600/stages+of+roux.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" r6="true" src="http://3.bp.blogspot.com/-neM6l8apPl4/TY-kI6038-I/AAAAAAAAAcQ/Dwqw_WbooZA/s200/stages+of+roux.jpg" width="200" /></a>THIS is the tricky part. You are stirring a lightly seasoned oil and flour mixture. You wonder when you can stop. You may even get bored. But the end result is worth it - stick with it! Keep stirring, keep cooking - until your roux is very “near” burned. By all means - don't burn it...but you are going to want this to get to a dark rich golden brown, likely darker than you are normally comfortable with. As you NEAR this color, proceed to the next, and last, step.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Your roux is nearly done! Now you are going to add your finely chopped (but not minced) white onion - to taste. I normally use about half of a medium white or yellow onion. These will caramelize quickly - and please be careful as they will pop as their water content mixes with the oil-based mixture. Once the onions are caramelized or the mixture reaches the perfect color - whichever comes first - remove the roux from the burner immediately. Transfer Roux to a stock pot, making sure stock pot is up to temp so not to shock the Roux with a cold pot. You're ready to begin your gumbo!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2</strong> Add the onion, bell pepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>3</strong> Add the chicken stock, and the Crab boil packet then blend into the roux mixture. </div><strong>4</strong> Add the bay leaves & thyme. <br />
<strong>5</strong> Season the chicken with salt and cayenne. <br />
<strong>6</strong> Add the chicken to the roux-water mixture & simmer for 1 hour. <br />
<strong>7</strong> Add the andouille sausage & cook for 1 hour more or until chicken is tender. <br />
<strong>8</strong> Skim off any oil that has risen to the surface. Remove the bay leaves.<br />
<strong>9</strong> Check your seasoning Balance. Add more salt & cayenne if necessary. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>10</strong> Add the green onion & parsley. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>11</strong> Serve immediately in soup bowls over steamed rice. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-TgGJptaTCmg/TY-kDl5ApLI/AAAAAAAAAcA/OVXZt5oso84/s1600/File%25E2%2580%2599+Powder.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://3.bp.blogspot.com/-TgGJptaTCmg/TY-kDl5ApLI/AAAAAAAAAcA/OVXZt5oso84/s200/File%25E2%2580%2599+Powder.jpg" width="199" /></a><strong>12</strong> File’ powder can be passed around the table so that guests can add it to the gumbo according to individual tastes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I know that this is a pretty long recipe and I would rate the complexity at medium. I think if you give it a try you may be surprised that it truly isn’t hard, but more time consuming and slow moving than anything. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finito!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-2563143094575335662011-03-19T16:25:00.000-06:002011-03-19T16:25:05.022-06:00Ginger-Marinated Grilled Portabella Mushroom Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Yl_1RUeOa6k/TYUqt5b39mI/AAAAAAAAAbY/HC3fZBm8v3I/s1600/UGH%2521.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" r6="true" src="https://lh4.googleusercontent.com/-Yl_1RUeOa6k/TYUqt5b39mI/AAAAAAAAAbY/HC3fZBm8v3I/s200/UGH%2521.jpg" width="200" /></a></div>Dieting! <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I read somewhere that it is ironic that the word “die” is the first part of that word. I have never known anyone who enjoys it, though thousand upon millions do it every day. I count myself among the multitudes for the past several weeks. Is it Trendy? No, I don’t think so. I would much rather be trendy with a snowmobile or a Lund fishing boat. If, I’m wrong, the twisted bastard out there that made it trendy should be shot. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh5.googleusercontent.com/-IrJtV8ajL24/TYUq0vQ9AZI/AAAAAAAAAbc/3_1fpx16R_A/s1600/Spring.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" r6="true" src="https://lh5.googleusercontent.com/-IrJtV8ajL24/TYUq0vQ9AZI/AAAAAAAAAbc/3_1fpx16R_A/s200/Spring.jpg" width="200" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I don’t subscribe to the idea that when dieting you can only have tasteless, airy food that has one calorie. Nor do I force myself to gag down a rice cake or a bowl of dead rice. I like flavor. I like my small portions to be something I look forward too, because when I get to finally eat the smaller than I would prefer portion, I want it to be good. I want my body to say, “Sheeew, I thought he was going to eat dirt, this is much better!”</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-fWHLLEuTpAw/TYUq7dd0CYI/AAAAAAAAAbw/T1luKF_KTFA/s1600/Grilled.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://lh3.googleusercontent.com/-fWHLLEuTpAw/TYUq7dd0CYI/AAAAAAAAAbw/T1luKF_KTFA/s200/Grilled.bmp" width="200" /></a>This week I ran into my long time friend Wendy, and we had few moments to visit and laugh about food and dieting and making something good to eat that won’t blow our diets. She told me about the progress she was making and the restrictions her diet had. She put me to the task of coming up with something she could eat. Not an easy task considering the restrictions and busy life. But, I think I may have been successful.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-large;"><strong>Ginger-Marinated Grilled Portabella Mushroom Salad</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh5.googleusercontent.com/-14yHg4uMX-c/TYUq3gmJXSI/AAAAAAAAAbk/nsq7QLZAd4k/s1600/pineapple.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="https://lh5.googleusercontent.com/-14yHg4uMX-c/TYUq3gmJXSI/AAAAAAAAAbk/nsq7QLZAd4k/s200/pineapple.jpg" width="133" /></a><strong></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 portabella mushrooms </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup balsamic vinegar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup fresh pineapple juice (not concentrate because of the added sugar)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 tablespoons chopped fresh ginger </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoon chopped fresh basil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Black pepper </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spring Mix Salad (I buy the premixed Salads from the local Grocery Store)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Clean mushrooms and remove their stems. Place in a dish, mushroom gill side up. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Prepare the marinade:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh5.googleusercontent.com/-aDDBTAFEvdk/TYUq8SRK3jI/AAAAAAAAAb0/kzfDXVdbGeA/s1600/Ginger.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" r6="true" src="https://lh5.googleusercontent.com/-aDDBTAFEvdk/TYUq8SRK3jI/AAAAAAAAAb0/kzfDXVdbGeA/s200/Ginger.jpg" width="200" /></a>In a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 12 hours, turning mushrooms once at 6 hours</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Its Getting HOT in Here, So Take Off all Your Cloths:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Prepare a charcoal grill or heat gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches form the heat source. Grill or broil the mushrooms on medium heat turning them only once, until tender, about 5 minutes on each side. Baste the mushrooms’ with the leftover marinade to keep from drying out. Using tongs, transfer the mushrooms to a cutting board. Cut into one inch thick lengths. Garnish with basil and pepper. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh6.googleusercontent.com/-EAJtbjQ8NG8/TYUq4aMzYNI/AAAAAAAAAbo/qoCVn51UfSI/s1600/HOT.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="176" r6="true" src="https://lh6.googleusercontent.com/-EAJtbjQ8NG8/TYUq4aMzYNI/AAAAAAAAAbo/qoCVn51UfSI/s200/HOT.jpg" width="200" /></a></div><strong>Serving:</strong><br />
Place your spring mix salad in a large bowl and drizzle the remaining Marinade over Salad and toss gently. Using tongs, place a good amount of salad on a plate in a pile. Place the Sliced Portabella Mushrooms on top of the salad. <br />
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Serve immediately.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I don’t know the calorie count for this Salad, but I can’t imagine it’s very high, since most of the ingredients are fresh and unprocessed. If you want to use a different salad dressing just substitute the marinade with it. I never EVER use the low calorie dressings. They are horrible and have a nasty after taste. Just use your “normal” favorite and remember moderation.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wendy, I hope this fits the bill for a busy life and diet that, well, doesn’t allow for much flexibility. Really, you cut out bread of all things? I think I would rather have a colonoscopy than give up bread completely. Oh! Did I mention meat? NO WAY am I giving up my meat! Can’t go without MEAT!</div><br />
I wish you all well in your “die”iting endeavors. Keep up the hard, yet good work.<br />
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Finito!<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-76196657476271710392011-03-13T11:07:00.000-06:002011-03-13T11:07:00.017-06:00Pico De Gallo with Toasted Pine Nuts and Avocado on Toasted Crostini<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-MNxwYi0PZf4/TXz3QlQGPdI/AAAAAAAAAbM/Q_bFCkcX920/s1600/prep.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" q6="true" src="https://lh5.googleusercontent.com/-MNxwYi0PZf4/TXz3QlQGPdI/AAAAAAAAAbM/Q_bFCkcX920/s200/prep.jpg" width="200" /></a></div>What a whirl wind of events happening both at home here in Lander, Wyoming and all across the world. I’ve spent the past few weeks knee deep in world and local events. Trying to stay current and aware of what is going on around me. I have been busy trying to make time to cook and write for the past two weeks, but with local and world events being what they are, I find myself easily distracted from the task at hand. <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Several weeks ago there was the interesting development of Liberia, were it looks to this politically stunted Chef, as if democracy might be making a play for power. Unfortunately, bloodshed and Genocide seem to be the result. Then just last week, locally, a well known family lost there little child due to an accident that was beyond anyone’s control. And most recently, the horrific earthquake in Japan that followed immediately with a 30 plus foot wall Tsunami, which added insult to injury. Now I’m reading to top that, there Nuclear power plants are most likely going to meltdown. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tragedy, Genocide, and Horrific events that some of us Americans only see in movies seems to becoming reality. Hard to focus on cooking when so many sad and unfathomable things are going on around me. Hard to see a silver lining, when all you see is smoke and fire on the horizon. I made a point of turning off <a href="http://www.foxnews.com/">FOX</a>, <a href="http://www.msnbc.msn.com/">MSNBC</a>, and <a href="http://www.cnn.com/">CNN</a> this morning to give myself a mental break. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have switched the TV to my current favorite channel “Cooking Network”. More specifically I’m watching two shows that are currently my favorite, “<a href="http://www.cookingchanneltv.com/bills-food/index.html">Bill’s Food</a>” and “<a href="http://www.cookingchanneltv.com/chucks-day-off/index.html">Chuck’s Day Off</a>”. I often get good ideas from both of these shows and they seem to be more “at home” kind of cooking. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Over the past months, I’ve watch those two shows every Sunday morning after I get back home from church. They always seem to break my mind away from the week’s activities and bring me to the sweet bliss of cooking imagination. Some might call that mediation or out of body experience, but I call it sweet bliss, because all worries and topics on my mind go away, and it’s just me and the kitchen. Now, don’t misinterpret the last few sentences, because I don’t get all metaphysical, I just become focused on my passion for cooking. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh6.googleusercontent.com/-jerjx8B5Wtc/TXz3PTC8MTI/AAAAAAAAAbI/_pHZ5NmotxA/s1600/Pico.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" q6="true" src="https://lh6.googleusercontent.com/-jerjx8B5Wtc/TXz3PTC8MTI/AAAAAAAAAbI/_pHZ5NmotxA/s200/Pico.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So the following recipe is one of those ideas I got from watching my favorite Sunday morning food shows. It’s more of a snack, less a meal. My suggestion is to break away from current events/life and take some time to go into the kitchen to make these. Sit down with your creation and enjoy the moment, because it seems right now, all we can muster are little moments to break from the heaviness of life.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-large;"><strong>Pico De Gallo with Toasted Pine Nuts and Avocado on Toasted Crostini</strong></span></div><br />
1 1/2 lbs tomatoes, seeded and diced<br />
1/2 cup finely chopped Vidalia Onion<br />
1-2 jalapenos, (seeded for less heat, if desired), finely chopped<br />
1/4 – 1/2 cup cilantro, chopped<br />
Juice of one lime<br />
1 cup Toasted Pine Nuts<br />
1 Avocado chopped<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 French bread baguettes</div>Olive oil<br />
Fresh garlic cloves, halved<br />
Kosher salt & pepper, to taste<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-7nJIM9fODaA/TXz3R8SDfrI/AAAAAAAAAbQ/MDVsS8R6OiM/s1600/toasty.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" q6="true" src="https://lh3.googleusercontent.com/-7nJIM9fODaA/TXz3R8SDfrI/AAAAAAAAAbQ/MDVsS8R6OiM/s200/toasty.jpg" width="200" /></a><strong>Toast your Pine Nuts:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Take a dry non-stick pan. Put the pine nuts in (use no oil) and turn the heat to medium. Shake the pan every 30 seconds and toss the pine nuts. When they are lightly browned, turn the heat off and remove the pine nuts to a plate and leave them to cool. If you leave them in the hot pan they will keep on cooking for a minute or so.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Toast your Crostini:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-yA9YhBhwYwg/TXz3LoIoY-I/AAAAAAAAAa8/W-nlnmumQ5U/s1600/bread.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" q6="true" src="https://lh3.googleusercontent.com/-yA9YhBhwYwg/TXz3LoIoY-I/AAAAAAAAAa8/W-nlnmumQ5U/s200/bread.jpg" width="200" /></a>Preheat oven to 400° F. Slice the baguettes into 1/4 to 1/2 inch slices for crostini, 1/2 to 3/4 inch for bruschetta. Brush or spray one side of the crostini with the oil. Place on cookie sheets, oiled side down. Brush or spray the top of the crostini. Place in oven and bake until lightly browned and toasted, about 6 to 10 minutes. (Thicker slices should be baked at a slightly lower temperature, requiring more time until browned.) Turn the trays halfway through baking to ensure even toasting. Remove from oven. Rub each piece with the cut side of the garlic halves while toasts are still hot. Use warm or at room temperature. Cooled leftovers can be wrapped in foil and kept at room temperature for several days, then refreshed briefly in the oven before using.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh6.googleusercontent.com/-7QFMqv78VGo/TXz4UJkRjnI/AAAAAAAAAbU/dA6cqP4Wcjo/s1600/fruit+meat.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" q6="true" src="https://lh6.googleusercontent.com/-7QFMqv78VGo/TXz4UJkRjnI/AAAAAAAAAbU/dA6cqP4Wcjo/s200/fruit+meat.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Getting Down To it:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a medium sized bowl, gently combine chopped tomatoes, onion, Pine nuts, and Avocado, jalapenos, cilantro and lime juice. Season with salt & pepper to taste. Can be served immediately, but I recommend allowing salsa to rest for an hour to allow flavors to combine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh5.googleusercontent.com/-cmMmFB4Csmk/TXz3NLUoEMI/AAAAAAAAAbA/leDfwBLLHhw/s1600/break.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" q6="true" src="https://lh5.googleusercontent.com/-cmMmFB4Csmk/TXz3NLUoEMI/AAAAAAAAAbA/leDfwBLLHhw/s200/break.bmp" width="200" /></a>Try to give yourself a little break from life. It’s what keeps us from going completely nuts. Only being a little nuts is good, but being a whole lot of nuts is bad.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sit, Eat, Enjoy! </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finito!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-6674166142385271742011-02-27T11:15:00.000-07:002011-02-27T11:15:40.148-07:00Grilled Maple Salmon with Ginger and Garlic<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-sofMQmol9uU/TWqR85eRoiI/AAAAAAAAAaw/4ulHmYh4avU/s1600/selection.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" l6="true" src="https://lh3.googleusercontent.com/-sofMQmol9uU/TWqR85eRoiI/AAAAAAAAAaw/4ulHmYh4avU/s1600/selection.bmp" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> I must have read about a million recipes on how to cook salmon. Of that million I’ve probably use about a thousand of those. Yes, I’m exaggerating a tad. But, I have cooked Salmon in many different styles, both purposely and experimental. Salmon is one of those things you acquire a taste for, at lest for me, I came to love it over time. My first Salmon steak experience was at my Aunt house, in Laguna Beach California. I can’t say I was overly thrilled to have it for a meal at age 12. I was more of a Mac and Cheese, Hamburger and Hot Dog kind of kid at the time. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My Aunt and Uncle in the 70’s were big into the Real Estate market in that part of California and of course they had many different hobbies. My Aunts hobby was food. She loved to Wine and Dine us when we came to visit in the summers. I blame a lot of my interest in food on her. It was amazing that she could make food I would normally dry heave at the very thought of eating, taste and look amazingly good and Salmon being one of those items that just didn’t look appealing to me. I recall her asking me if I like Tuna sandwiches, and of course I replied that I did. So she prepared some grilled Salmon all the while toasting some local French bread and making a simple garlic Aioli. She served it to me somewhat disguised. I ate it down!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh4.googleusercontent.com/-g-JKM28t5kQ/TWqURJPBf6I/AAAAAAAAAa4/3dj2o9oIOYY/s1600/Seas%253Dame.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="168" l6="true" src="https://lh4.googleusercontent.com/-g-JKM28t5kQ/TWqURJPBf6I/AAAAAAAAAa4/3dj2o9oIOYY/s200/Seas%253Dame.jpg" width="200" /></a>My time cooking in kitchens I have prepared dish after dish of Salmon grilled, poached, steamed, baked and on a few occasions just cooked with citrus juices. My personal favorite is fresh Salmon grilled with just Salt, Pepper, and a bit of garlic, Simple, but yet delicious. But, I find that a lot of people want something infused into there Salmons taste like Sweet, savory, Salty, Nutty and Citrusy. I think the most popular taste was teriyaki. People recognized it and new they liked anything Teriyaki. Simply, I just marinated the Salmon in Teriyaki for a day and then grilled it when I needed it. When I turned the Salmon over it was a matter of brushing the top of the Salmon with the grill marks and sprinkling with sesame seeds. It seems to always have been a hit and we always ran out of Salmon before the end of the nightly service.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-FMdVmTN25Gw/TWqR3rTallI/AAAAAAAAAak/rKJSplxM4iI/s1600/drip.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" l6="true" src="https://lh3.googleusercontent.com/-FMdVmTN25Gw/TWqR3rTallI/AAAAAAAAAak/rKJSplxM4iI/s200/drip.jpg" width="200" /></a>So lately, with Salmon being on my mind and also some of the dishes that my <a href="http://littlemissmaple.com/">Sister in-law writes about using Maple Syrup</a>, my cog and wheels have been thinking about uniting the two. I will admit I have not cooked with Maple Syrup to many times and I’m no expert by any standards, but it does have a distinct flavor and depending on the region the Maple Trees grows, will depend on the flavor of your Maple Syrup. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So here is my attempt to infuse Salmon and Maple Syrup. That almost sounds like the beginnings of a bad joke, “this Salmon walked into a Bar and sat next to a Maple tree……..” Ok, let’s not go there; instead let’s just move forward to the recipe. Here you go!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-9hC_EEhbxIU/TWqR2bQbZoI/AAAAAAAAAag/G1ClPzJNYPs/s1600/caption.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" l6="true" src="https://lh3.googleusercontent.com/-9hC_EEhbxIU/TWqR2bQbZoI/AAAAAAAAAag/G1ClPzJNYPs/s200/caption.jpg" width="142" /></a><span style="font-size: x-large;">Grilled Maple Salmon with Ginger and Garlic</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 salmon fillets</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup orange juice – (Squeezed fresh) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup maple syrup – (100% maple syrup, shoot for Vermont Maple Syrup)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup soy sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon grated ginger </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves minced garlic </div>Sesame seeds<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Directions:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh4.googleusercontent.com/--deZUQ-pS8o/TWqR-NOhNRI/AAAAAAAAAa0/oadqWY_b6vs/s1600/soak.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" l6="true" src="https://lh4.googleusercontent.com/--deZUQ-pS8o/TWqR-NOhNRI/AAAAAAAAAa0/oadqWY_b6vs/s200/soak.jpg" width="200" /></a>In a bowl whisk the maple syrup, soy sauce, orange juice, ginger, and garlic. Then pour the marinade into a baking dish, place salmon in the marinade, and refrigerate covered for 24 hours.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bring your grill up to med-high heat. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Grill Advice:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It’s very important to make sure you brush your grates clean once your grill is up to heat. After you brush them vigorously, let them sit a bit to burn off any residue prior to prepping your grates for the Salmon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh5.googleusercontent.com/-C9AgX-aUUy4/TWqR6jsYWwI/AAAAAAAAAas/qKrjmbyxy9E/s1600/grilled.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" l6="true" src="https://lh5.googleusercontent.com/-C9AgX-aUUy4/TWqR6jsYWwI/AAAAAAAAAas/qKrjmbyxy9E/s200/grilled.jpg" width="200" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Going to Task:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brush your grates with olive oil. If you feel the need, Season salmon fillets with a pinch of Sea salt (not too much since you’re using soy in the marinade) and pepper, then grill 3 minutes per side, only turning once. I know you want to poke and prod the little buggers but resist the urge!!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When you turn your Salmon brush the grill marked top with your leftover marinade and then sprinkle the sesame seed on the top. Depending on how much you like Sesame seeds, just coat lightly or heavily. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pull your Salmon of the grill and serve. No need for a resting time since the Salmon will keep cooking for a minute after you pull it off the grill. Salmon does not require a resting time as meat commonly does. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Personally, I think this would serve well on a bed of Bean and Alfalfa sprouts mixed with a little flat leaf Parsley. But that’s just my personal taste. Just go crazy with what you like.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finito!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com3tag:blogger.com,1999:blog-2564509187312109253.post-83870643450847727732011-02-20T12:35:00.001-07:002011-02-20T12:48:20.674-07:00Pho (Vietnamese Beef Noodle Soup)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-nYeb7Jvf4aQ/TWFsa6O2WoI/AAAAAAAAAac/k6hzZLFeoUQ/s1600/noods.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="http://4.bp.blogspot.com/-nYeb7Jvf4aQ/TWFsa6O2WoI/AAAAAAAAAac/k6hzZLFeoUQ/s200/noods.jpg" width="200" /></a>This past few weeks has been nuts! Were to find the time to sit down and allow myself to drift off into the world of memories, thoughts, and food? This past weekend I spent quality time in a kitchen with my 3 favorite things, Dessert, Coffee, and 1 on 1 Conversation with a good friend. He slung cup after cup of Coffee all the while I plated dessert after dessert severing 80 some people. The weekend prior to that, I made mad passionate love to several large bottles of Nyquil in order to defeat a nasty cold. So, I really haven’t felt up to writing until today. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Over the past several weeks I made myself a goal to read something other than food related articles, books, and blogs. So I made a few selections to read every day, such as a local forum called <a href="http://landertalk.com/blog/landertalk">Lander Talks</a>, The <a href="http://www.nytimes.com/">New York Times</a>, and <a href="http://www.latimes.com/">The LA Times</a>. My favorite section of course is food and travel, but I made myself skip them with much complaining from my will power. I don’t really have much to say or report from reading world news, other than the world over all, is business as usual. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-a7PzYe5uEtI/TWFramlNd-I/AAAAAAAAAaU/u7xAC9uLKNw/s1600/We+The+Peeps.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" j6="true" src="http://3.bp.blogspot.com/-a7PzYe5uEtI/TWFramlNd-I/AAAAAAAAAaU/u7xAC9uLKNw/s200/We+The+Peeps.jpg" width="200" /></a>Locally speaking, there seems to always be some hot topics that stirs up the opinions of our local community. They never cease to impress and shock me, all at the same time. There was one topic that ignited a debate both pro and con about Equality in the State of Wyoming and the rights of the “Gay community” within this great state. Though I wasn’t willing to partake in this debate, I read both sides and was impressed with some of the responses, but also wasn’t so impressing was the wiliness for some to be vile and obtuse in there responses. Towards the end of the discussion I decided to offer up my opinion/thought (I got sucked in) and I posted the following:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>“I often try and avoid getting sucked into no winner debates. Like this past weeks back and forth about being gay or not in the state of Wyoming. After 13 years of marriage to my loving wife who has humbled me over the years in both my opinions and my actions, I offer this word of advice: Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God."</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>After I posted that, I didn’t think much of it. To my shock, I opened my email the following day to find 38 new letters. My first reaction before opening any of them was “Oh no, what have I gotten myself into?” Only, to be very humbled that many thought the opinion to be refreshing and of good advice. A few of the emails went on explaining to me there viewpoints and what lead them to feel the way they felt. It was all very touching. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-gAyrAeErQQ8/TWFraYTpGyI/AAAAAAAAAaQ/Bg2jdeAUbzY/s1600/talk.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" j6="true" src="http://4.bp.blogspot.com/-gAyrAeErQQ8/TWFraYTpGyI/AAAAAAAAAaQ/Bg2jdeAUbzY/s200/talk.jpg" width="200" /></a>So here I sit on a Sunday morning, thinking to myself what I have learned from this past few weeks of NON food related reading? Well, simply this, I should stick to what I know and love and leave the politics and the moral judgments to a higher power. That reading things that truly don’t interest me, should be left to those that it does interest. And lastly, the real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So, with all that said, I want to leave you with a recipe. The simple reason I leave you with this one, is because when I was giving the advice, “Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.” We were having a large bowl of it.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: x-large;">Pho (Vietnamese Beef Noodle Soup)</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: large;">Ingredients:</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-rDVemzgCc3k/TWFraBhcZDI/AAAAAAAAAaM/Q0-l2NAXI1I/s1600/pho.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" j6="true" src="http://3.bp.blogspot.com/-rDVemzgCc3k/TWFraBhcZDI/AAAAAAAAAaM/Q0-l2NAXI1I/s200/pho.jpg" width="200" /></a><strong>Beef Broth: </strong></div>1 small onion, chopped<br />
1 2-inch stick of ginger<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 pounds beef bones</div>12 cups water<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 star anise</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon salt</div>1 teaspoon sugar<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pound lean, tender beef</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Noodles:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 16-ounce package dry, flat rice noodles (pho)</div><br />
<strong>Garnish: </strong><br />
3 scallions, thinly sliced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 large onion, thinly sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 cilantro sprigs, finely chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup bean sprouts</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 sprigs basil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 sprigs fresh cilantro</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">fresh red or green Chile pepper, thinly sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Accompaniments </strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lime or lemon quarters</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fish sauce<br />
Hoisin sauce</div>Hot Chile sauce<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-P0F5fFHsa9Y/TWFrOt6xDCI/AAAAAAAAAaI/AHX1cyWDYMU/s1600/ad.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" j6="true" src="http://2.bp.blogspot.com/-P0F5fFHsa9Y/TWFrOt6xDCI/AAAAAAAAAaI/AHX1cyWDYMU/s1600/ad.jpg" /></a><strong>Preparation:</strong></div>Broil onion and ginger until they look burned. Using back of knife, smash the ginger and set aside.<br />
<br />
Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard. <br />
<br />
Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. <br />
<br />
Slice raw beef into thin strips and set aside.<br />
<br />
Remove bones from broth and strain out vegetables and seasonings. <br />
<br />
Soak noodles in cold water for 10 minutes. Drain.<br />
<br />
In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender. Rinse noodles under cold running water and set aside.<br />
<br />
Return the broth to a boil over high heat.<br />
<br />
<strong>To serve: </strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, cilantro and Chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot Chile sauce.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-EmhDvAKL9-c/TWFrLIQ0ImI/AAAAAAAAAaE/_FqGwelX65o/s1600/chat.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="http://3.bp.blogspot.com/-EmhDvAKL9-c/TWFrLIQ0ImI/AAAAAAAAAaE/_FqGwelX65o/s200/chat.jpg" width="156" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In closing, I want to thank those of you who sent me emails of kind words, and also say “I understand” to those of you who explained your view. I respect your opinions and I look forward to reading them in the future. GO 1st Amendment GO!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
Finito!<br />
<br />
</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-61233069760476109472011-02-07T07:36:00.000-07:002011-02-07T07:36:47.000-07:00Impossible Becoming Possible<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TVAB7kAOSxI/AAAAAAAAAZI/0IamBq6JGRg/s1600/dreams.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="149" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TVAB7kAOSxI/AAAAAAAAAZI/0IamBq6JGRg/s200/dreams.jpg" width="200" /></a>I may be a Millionaire, according to Publishers Clearing House! Lest that’s what the big letter told me in the mail lately! A million dollars a year for the rest of my life, and all my cares are washed away in a stream of paperwork and CPA audits. Wouldn’t that be wonderful to have that big van of people show up on your doorstep early in the morning before you’re showered or dressed? National TV camera waiting at the ready for you to answer the door, all the while your heading to the door ready to unload on, what you think is a dude who is trying to use a tissue box to open an opportunity to sell you a bottle of remarkable satin remover and a vacuum that is so powerful it will suck the air out of your house.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TVACLUmv_SI/AAAAAAAAAZU/6mtwGd9NwyE/s1600/winner.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="149" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TVACLUmv_SI/AAAAAAAAAZU/6mtwGd9NwyE/s200/winner.jpg" width="200" /></a>You open the door, and BOOM! Your life is transformed. Wouldn’t that be wonderful? I will be the first to admit that I fantasize about that situation. All the dreams of opening a Bistro would finally come true. Our dreams of traveling the world and experiencing culture and food would be a reality. Our children wouldn’t have to be limited on education choices. Our retirement would become instantaneous. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*END DREAM* Enter reality!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Statistics for winning the PCH is the following: 1 in 1,505,000,000</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TVACKVpt4HI/AAAAAAAAAZQ/_BvZRDinC0U/s1600/dine.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="132" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TVACKVpt4HI/AAAAAAAAAZQ/_BvZRDinC0U/s200/dine.jpg" width="200" /></a>I have to laugh, because deep down, like every other person in the US, I think I’m that one! I think it’s important to have that little child like faith in the impossible. It’s funny because deep down I really do believe in the impossible. I see it happen all over the world day after day. I see people who should not have survived, survive! I see people beat the odds financially. I see people cured from cancer when just a few months ago the Doctor deemed them terminal. The imposable is possible.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My father played the California lotto religiously, buying his ticket every week right up to the time when Prostate cancer killed him. He believed in the impossible. He once told me this, “We adopted you and your sister, even though at that time adoption seemed impossible. But it happened. It happened twice, once with your sister, then again with you.” </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TVACJQoUmvI/AAAAAAAAAZM/h3G4z64RRvU/s1600/bestro.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="149" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TVACJQoUmvI/AAAAAAAAAZM/h3G4z64RRvU/s200/bestro.jpg" width="200" /></a>I once believed I would never find someone to marry. I just didn’t think that person I dreamed about existed. Well, I was wrong. I’ve been happily married for 13 years and have two children. Once again the impossible became the possible. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dreaming is good. Realizing your dream is good as well. Keep yourself attached to reality and let it bookmark your path in this world. I think the great people of the world had those impossible dreams, and many of them made those dreams reality against all the odds.</div><br />
So I leave you with this thought. If it seems impossible to do, do it. Your dreams may become the possible.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finito!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-24582026866617428972011-02-05T08:50:00.000-07:002011-02-05T08:50:35.959-07:00Artichoke Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TU1wkpMlyDI/AAAAAAAAAZE/VOw9PTipgLA/s1600/cooooooooold.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TU1wkpMlyDI/AAAAAAAAAZE/VOw9PTipgLA/s1600/cooooooooold.bmp" /></a> Wonderful Wyoming weather can inspire one to do many things. For example, hiking into the deep dark wilderness that is and always has been, void of human habitation. Maybe, Climbing Wind River Peek or even better, scaling the Tetons and calling home on your cell phone. The Wyoming winters also inspire many activities such as ice fishing, snowmobiling, snowshoeing, and for some ice skating. Lately with the temps outside dipping to 30 to 20 degrees BELOW zero, I’m only inspired to do one thing, Make soup. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I’ve know dozen upon dozen of people locally and all over the states that do these activities week to week. Personally, I love winter photography. I love to stroll around un-noticed shooting picture after picture. Of course, while walking around town and there neighborhoods in the dead of winter inspires me to crave something hot like soup, or in my children’s case, a cup of hot <a href="http://fortefat.blogspot.com/2011/01/atole-champurrado.html">Atole</a>. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">All soups starts with a basic stock. I live by the golden rule of “If your Stock is good, your soup will be great.” So firstly let’s start with a Chicken stock. The following recipe is from one of my cookbooks by <a href="http://www.charlietrotters.com/restaurant/">Charlie trotter</a>. </div><br />
Because I love Mister Trotters cook books sooooooo much here are a few of them:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span><a href="http://www.amazon.com/Charlie-Trotters-Trotter/dp/0898156289?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Charlie Trotter's" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0898156289&tag=forfat-20" /></a><span><a href="http://www.amazon.com/Lessons-Excellence-Charlie-Trotter-Clarke/dp/0898159083?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Lessons in Excellence from Charlie Trotter" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0898159083&tag=forfat-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=0898159083" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><span><a href="http://www.amazon.com/Charlie-Trotters-Meat-Game-Trotter/dp/1580082386?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Charlie Trotter's Meat and Game" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1580082386&tag=forfat-20" /></a><span><a href="http://www.amazon.com/Cooking-Charlie-Trotter-Gourmet-Selection/dp/1580089348?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Home Cooking with Charlie Trotter (Gourmet Cook Book Club Selection)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1580089348&tag=forfat-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=1580089348" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><span><a href="http://www.amazon.com/Charlie-Trotters-Seafood-Trotter/dp/0898158982?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Charlie Trotter's Seafood" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0898158982&tag=forfat-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=0898158982" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=1580082386" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=0898156289" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><span><a href="http://www.amazon.com/Charlie-Trotter-Cooks-at-Home/dp/1580082505?ie=UTF8&tag=forfat-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Charlie Trotter Cooks at Home" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1580082505&tag=forfat-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forfat-20&l=bil&camp=213689&creative=392969&o=1&a=1580082505" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><span style="font-size: x-large;">Chicken stock</span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preparation time: 10 minutes </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cooking time: 4 hours and 45 minutes </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Yield: 2 quarts </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 pounds chicken bones </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups chopped onions </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups chopped carrots </div>2 cups chopped celery <br />
1 cup chopped leeks <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon whole white peppercorns </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bay leaf</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TU1vyH8Q9MI/AAAAAAAAAYw/pMtCsBwhoFU/s1600/Mirepoix.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="149" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TU1vyH8Q9MI/AAAAAAAAAYw/pMtCsBwhoFU/s200/Mirepoix.jpg" width="200" /></a>Place all the ingredients in a large stockpot and cover three-fourths of the way with cold water (about 2 gallons).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bring to a boil, reduce the heat to low, and slowly simmer for 4 hours, skimming every 30 minutes to remove the impurities that rise to the surface.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Strain and continue to cook over medium heat for 30 to 45 minutes or until reduced down to about 2 quarts.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TU1v3XQhjzI/AAAAAAAAAY8/paiisEJwDbc/s1600/stock.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="149" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TU1v3XQhjzI/AAAAAAAAAY8/paiisEJwDbc/s200/stock.jpg" width="200" /></a>For many years I made my soup stocks with bouillon chicken base. It was fast and easy. But it lacked depth in flavor. After learning how to make stocks and perfecting them over time, also accompanied by finding good recipes, like Charlie trotters, my soups and sauces started to become more flavorful and more complex in flavor. </div><br />
<br />
<br />
<strong><span style="font-size: x-large;">Artichoke Soup</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TU1vxFL4jQI/AAAAAAAAAYs/AJckkBT4k_U/s1600/hart.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="149" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TU1vxFL4jQI/AAAAAAAAAYs/AJckkBT4k_U/s200/hart.jpg" width="200" /></a>8 large globe artichokes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 quarts Chicken stock (see above)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bunch parsley stems</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">⅓ cup olive oil</div>4 stems fresh thyme<br />
1 bay leaf<br />
1 chili pepper<br />
1 bunch mint<br />
1 bunch parsley, blanched <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Trim artichokes; remove leaves until you reach hearts. Remove thistles and place hearts in large stockpot. Over medium-low heat, stew hearts with 1 quart stock, parsley stems, olive oil, thyme, bay leaf and chili pepper about 45 minutes or until tender. Strain through fine mesh sieve and discard parsley stems, thyme, bay leaf and chili pepper. Purée hearts with mint and blanched parsley until smooth. Adjust consistency with remaining stock.</div><br />
Serve Hot! <br />
<br />
<br />
<br />
After a while of thinking about soup and stock recipes that would be easy to recreate in your own kitchen on many levels, I had finally decided with the above. Truthfully, there really isn’t a short road to making a good soup if you doing it from scratch. Stocks take time to make. End result will always be delicious and flavorful. <br />
<br />
<br />
<br />
Finito!<br />
<br />
</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-26152732965520702152011-01-29T13:12:00.002-07:002011-01-31T07:44:08.649-07:00Sam's Wrap<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURxB5i8EKI/AAAAAAAAAYU/yAR7mjR9uOM/s1600/Wrap.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURxB5i8EKI/AAAAAAAAAYU/yAR7mjR9uOM/s200/Wrap.jpg" width="200" /></a> I’ve always wondered how much time I spent on my feet for the past 2 decades preparing food. I even tried once wearing a pedometer just to see how many steps I took in a normal day of running up and down the hot line. Running around the prep counter too the fridge and back, and running sauté pans back and forth to the dishwasher. At the end of the night (1 AM) when I sat down for my typical shift drink of Makers Mark and Coke with my good friend Michelle while she was counting the nightly tips, I looked at my pedometer, and to my shock I walked 12 miles. That made perfect since seeing how my feet felt. I suppose a chef can gauge his time in kitchen by his feet, at lest I can. Mine are shot after so many years on them. Of course it doesn’t help with my ankles being a complete mess from playing hockey during high school with sprain after sprain. I think to myself, Good Times!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I recall a span of years on my feet, that are my fondest and dearest memories, but also, the most physically hardest I ever had. Those years were spent flipping burgers and spinning pizza and moving freight up and down from the root cellar of this 200 year old building. Those years were packed with laughter and being around genuinely great people and customers. That time resulted in a lasting friendship with my best friend. I would have liked to think that those times would have lasted forever, but like all things in life, people move on to chase after there goals and dreams. I would love to name off the people I came to call my friends for life, but that would probably be embarrassing for them.</div><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUR0H55CG-I/AAAAAAAAAYk/XxDQ3QHuovY/s1600/Underwear+tree.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUR0H55CG-I/AAAAAAAAAYk/XxDQ3QHuovY/s200/Underwear+tree.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This isnt the original photo, but many <br />
will recall the underwear tree!<br />
Many good memories!</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Those days in that kitchen and the hours upon hours in it on my feet, were spent trying to create new things to eat. We all just loved to experiment. Even though it was short order Bar and Grill food, it never stopped us. The Hamburgers that we made up, would pretty much kill, or seriously injure anyone with the slightest heart condition. The thousands of Wraps we experimented on our customers, most of them not leaning on the healthy side of life. Many have been forgotten but a few still stand out in my mind. And of course we won’t forget the deep fryer! I don’t think there was one item in that kitchen we didn’t try to deep fry at some point in our experiments. I even attempted to batter and deep fry one of the staple hamburgers that this place was known for. I’m sad to report it was not a success and I spent a good part of one afternoon draining and filtering and cleaning the fryer.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">An amazing thing about reflecting on this time is that a lot of those people I worked side by side with moved on in the culinary field. Those friends now work to this day, in kitchens around the world. One of them even opened his own successful restaurant here were I live, which I might add, is a local favorite. I’m proud that I stood next to these people through the 100 plus degree kitchens in the dead of summer slinging out great food and many colorful phrases and nicknames. </div><br />
Of the many thousand upon thousands of things that came across that kitchen grill, none stand out in my memory more so than a wrap called the “Sam’s Wrap”. It kind of had a local cult following, but those who had it could never get enough of it. It popped back into my mind because several weeks ago I was asked to recall how it was put together for one of the former Prep Cooks who couldn’t remember all the steps. So they called my best friend and then he tracked me down so we could conference call and I could refresh the steps. Once this was done and we did a little reminiscing and laughing I couldn’t get the damned wrap out of my head. So, instead of making it and blowing the diet that I’m slowly day after day failing at, I will post it so maybe one of you can enjoy it. I’ll just think about it and let drool drip down my chin.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<strong><span style="font-size: x-large;">Sam’s Wrap</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURxE_jyEaI/AAAAAAAAAYc/wiWPWsE4Slo/s1600/Wraps.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURxE_jyEaI/AAAAAAAAAYc/wiWPWsE4Slo/s200/Wraps.jpg" width="200" /></a>Large flour tortillas (Herb flavored if you can find them)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb Honey Smoked thick Bacon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vinaigrette Marinated Chicken (grilled)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Swiss cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 container of Button Mushrooms</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¼ head of Iceberg lettuce Shredded</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ranch dressing (not store bought, use homemade, it just tastes better)<br />
¼ cup Clarified butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Prep:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURw-IVSLYI/AAAAAAAAAYI/9OrIwHk9JFo/s1600/ranch.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" s5="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURw-IVSLYI/AAAAAAAAAYI/9OrIwHk9JFo/s200/ranch.jpg" width="200" /></a>Marinate your Chicken for 24 hours in Vinaigrette.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Make your Ranch dressing and refrigerate 24 hours.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grill Chicken, after chicken is done, let cool, then cut into ¼ inch thick long ways. Should look kind of like chicken French fries once done. Set aside in bowl.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook bacon on a cookie sheet so you can drain off excess bacon fat. Once done set aside bacon to cool. Once cooled rough cut bacon and set aside in bowl.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURzDAlgnCI/AAAAAAAAAYg/_lF5IEmeApo/s1600/Chicx.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURzDAlgnCI/AAAAAAAAAYg/_lF5IEmeApo/s200/Chicx.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wash Mushrooms then drain and dry. Remove all steams. Slice mushrooms into ¼ inch. Set aside in bowl.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With a food processor, if you have one, finely shred your Iceberg lettuce.; Set aside in bowl.</div><br />
<br />
<br />
<strong>Getting HOT:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURw_tmjDcI/AAAAAAAAAYM/qThXW758Tjk/s1600/shrooms.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TURw_tmjDcI/AAAAAAAAAYM/qThXW758Tjk/s200/shrooms.jpg" width="200" /></a>Place sauté pan on med high heat. Once Pan is up to heat apply ½ of your clarified butter in pan, then add 1 handful of your mushrooms. Sauté mushrooms for about 1 min adding more butter if needed. After 1 min add bacon and chicken, and finish off sautéing. Keep in mind that the bacon will add more grease as it reheats so be sparingly with the butter. After another minute, place Swiss cheese on top of your mushrooms , chicken and bacon in the sauté pan. Removed pan from heat and place a cover over the pan to melt the Swiss cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Finishing:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURxArNHrbI/AAAAAAAAAYQ/8c3D0_wdicE/s1600/warming.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TURxArNHrbI/AAAAAAAAAYQ/8c3D0_wdicE/s200/warming.jpg" width="200" /></a>At this point you will want to warm your flour tortilla up either on another large sauté pan or a flat top grill if you have one. This should only take a few moments to warm each side.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place your tortilla on a flat surfaced counter. Put a small handful of shredded lettuce in center of tortilla. Pour a little ranch dressing over the lettuce to coat it as if you’re prepping a salad to eat. Slide your mushroom, chicken, bacon, and Melted Swiss onto the top of your shredded lettuce and ranch. Top off with just a little bit more ranch. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Folding:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TURxD-ebsKI/AAAAAAAAAYY/Xkm-hzT9hMU/s1600/wrapping.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" s5="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TURxD-ebsKI/AAAAAAAAAYY/Xkm-hzT9hMU/s1600/wrapping.gif" /></a>Now fold the bottom lip of the tortilla forward over the mound of goodness. Then fold over both left and right ends of your tortilla. Now roll the rest of the tortilla away from you keeping the roll tight but not to tight so the tortilla ruptures, which happens a lot till you get use to the feel for it. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you have some parchment paper, you can roll the Wrap into that after you finish rolling the tortilla. This will help keep the wrap together and so you can cut it in half to serve and also to keep it from exploding in your hands. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">***Makes 1 to 4 Warps depending on portion sizes***</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Even thought this restaurant and Bar/ Grill wasn’t haute cuisine by any standard and was never expected too be, the food was always good quality. I think of those times often every morning I drive by the place on my way to work. Over time the food and atmosphere have changed and it has lost its appeal to me so I don’t eat there but maybe once a year. A lot of blood, sweat, and tears were poured into those building and those of us that spend many hours on our poor hurting feet have a lasting love and friendship.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finito!</div></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-57991813585094203432011-01-28T07:04:00.000-07:002011-01-28T07:04:27.985-07:00Tapas<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUIL8BcntvI/AAAAAAAAAYE/dVx0WwYF3qk/s1600/Tapas.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUIL8BcntvI/AAAAAAAAAYE/dVx0WwYF3qk/s200/Tapas.jpg" width="200" /></a>Are you planning your super bowl party yet? Same here, I have been thinking hard what to prepare. Chicken wings, chili, chips and dip, Stuffed peppers, and BBQ ribs. Those are just a few staples that we have had in the past. This year however, I’m planning something a little different. Tapas! Of course I’ll do a few staples, but my main theme will be Tapas. I will admit for the longest time, for some odd reason I thought Tapas were like pita bread stuffed with goodies, kind of like a vegetarian version of a gyro. I have no explanation why I thought this. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A little background via Wikipedia: Tapas (Spanish pronunciation: [ˈtapas] is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, as well as some parts of North America and the United Kingdom, tapas has evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries such snacks are known as bocas. The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TUIL7G49h3I/AAAAAAAAAYA/iHXBXTUA3gk/s1600/SB.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" s5="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TUIL7G49h3I/AAAAAAAAAYA/iHXBXTUA3gk/s200/SB.jpg" width="155" /></a>I can’t think of anything more appropriate for a Super Bowl Party. Even though my poor wife is brooding over the fact that her beloved Chicago Bears didn’t make it this year, she still is a good sport and looking forward to our party with friends. I will be having my own Super Bowl of tapas in the kitchen along with other staples I’ve made in the past like, New Zealand Green Mussels in a Butter and Bourbon sauce, one of my personal favorites. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have prepared Tapas a few dozen times for some private caters and a few big events. Thought they require a lot of forethought and preparation, they are fun to make and even more fun to eat. I often incorporate different ethnic themes into the Tapas depending on the people I’m cooking for. Most often the traditional Tapas are chosen because many people have not tried them. These are a few of the choice that people enjoyed and tend to be popular: Chickpeas and Spinach, Clams in Sherry Sauce, Octopus & Paprika, Meatballs in Almond Sauce, Fried Cheese, Quail and Onions, Dried Cod & potatoes, Sole with Raisins & Pine Nuts and Grilled Pork. I picked these because I’m most familiar with them. </div><br />
You may be thinking that this seems like more than you can handle, but I assure you, once you get started you will be pleasantly surprised how easy they are to prepare. The intimidation factor will be all the ingredients you will have to shop for, but I’ve never met a person who didn’t enjoy shopping to some degree. <br />
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</div><strong><span style="font-size: large;">Chickpeas, Bacon and Spinach Tapas</span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TUIL2OaLpmI/AAAAAAAAAXw/f4HlSJZ5jcQ/s1600/Chickpeas%252C+Bacon+and+Spinach+Tapas.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="165" s5="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TUIL2OaLpmI/AAAAAAAAAXw/f4HlSJZ5jcQ/s200/Chickpeas%252C+Bacon+and+Spinach+Tapas.jpg" width="200" /></a>3 slices thick-cut bacon, or pancetta</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olive oil</div>15-ounce can chick peas, drained and rinsed<br />
½ teaspoon red pepper flakes<br />
½ teaspoon (smoked Spanish paprika) or regular paprika if not available<br />
8 ounces spinach<br />
1-2 garlic cloves, minced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Render bacon for about a minute, to get rid of excess fat. Then chop and sauté over medium heat in a heavy skillet until bacon begins to brown. Add chick peas, pepper flakes, and a couple tablespoons oil, and sauté until chick peas begin to brown, (about 4 minutes). If dish seems dry, drizzle a little more oil. Add spinach, paprika, and garlic and sauté until spinach sweats down, 1-2 minutes. </div><br />
Salt and pepper to taste. <br />
<br />
<strong><span style="font-size: large;">Octopus & Paprika Tapas</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUIL5d7408I/AAAAAAAAAX8/zJ7RYa4f14o/s1600/Octopus+%2526+Paprika+Tapas.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TUIL5d7408I/AAAAAAAAAX8/zJ7RYa4f14o/s200/Octopus+%2526+Paprika+Tapas.jpg" width="200" /></a>1-2 pounds octopus</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon sea salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 chopped garlic cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon sweet paprika</div>1/2 cup olive oil<br />
2-3 lemons<br />
<br />
<strong>Preparation:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Braise your octopus, meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don’t have a mortar and pestle, you could use a food processor, but the texture will be different.</div><br />
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.<br />
<br />
Serve warm or at room temperature with slices of lemon.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Meatballs in Almond Sauce Tapas</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TUIL4ZCjoLI/AAAAAAAAAX4/b5ZnRATZ5bU/s1600/Meatballs+in+Almond+Sauce.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" s5="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TUIL4ZCjoLI/AAAAAAAAAX4/b5ZnRATZ5bU/s200/Meatballs+in+Almond+Sauce.jpg" width="200" /></a>3/4 cup panko bread crumbs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup dry white wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup dry sherry</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">13 cloves garlic, peeled</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 lb. ground beef</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 lb. ground pork<br />
3/4 lb. ground veal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 eggs</div>5 tablespoon minced parsley<br />
2 1/2 teaspoon salt<br />
freshly ground pepper<br />
2 tablespoon olive oil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 onion, finely chopped</div>1 carrot, peeled and finely chopped<br />
1 c. slivered blanched almonds<br />
1 14 1/2 oz. can beef broth<br />
1/2 cup fresh or frozen peas<br />
1 bay leaf<br />
2 scallions, chopped<br />
<br />
<strong>Preparation:</strong><br />
<br />
Soak the bread crumbs in 1/4 cup of the white wine. Finely chop 3 cloves of garlic and combine with the bread crumbs, meat, eggs, 3 tablespoon of parsley and the salt and pepper. Form into ping-pong sized balls.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place the meatballs on a baking sheet and cook through in a hot (ideally convection) 350 degree oven for 20 minutes. Meanwhile, in a 14" paella pan, sauté the onion and carrots in the olive oil until soft. Stir in the remaining white wine, the sherry and the other 10 cloves of garlic thinly sliced. Boil until most of the liquid has evaporated.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a food processor grind the almonds as finely as possible. With the blade running, pour in the beef broth in a thin stream. When well mixed, pour into the paella pan, bring to a boil and add the remaining parsley, peas, bay leaf, scallions and more salt and pepper as needed. Slip in the meatballs, gently mixing them around so they are coated with the sauce. Lower the oven to 300 degrees, cover the pan with foil and bake for 45 minutes.</div><br />
Serve hot.<br />
<br />
<strong><span style="font-size: large;">Grilled Pork Loin, Pancetta and Mushroom Tapas</span></strong><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TUIL3cJz4yI/AAAAAAAAAX0/djqBOLnEcdU/s1600/Grilled+Pork+Loin%252C+Pancetta+and+Mushroom+Tapas.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="145" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TUIL3cJz4yI/AAAAAAAAAX0/djqBOLnEcdU/s200/Grilled+Pork+Loin%252C+Pancetta+and+Mushroom+Tapas.jpg" width="200" /></a>Bamboo skewers (12)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 slices (1/2-inch thick) boneless pork loin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 slice of pancetta</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 whole small white mushrooms</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 slices rustic baguette</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Soak the bamboo skewers for approximately 30 minutes in water, so that when placed on grill they do not burn.</div>Cut the slice of pancetta into quarters. <br />
Rinse the mushrooms thoroughly.<br />
Lightly salt both sides of each pork loin. Slide each onto the bamboo skewers. Carefully slide on the quarter slice of pancetta and the whole mushroom.<br />
Place skewers over a medium hot grill and cook the loin for approximately 5 minutes on each side, until cooked.<br />
Remove the skewers from the grill and place on top of bread slices. Serve hot.<br />
<br />
<br />
I hope one of these might inspire you and possibly show up on your super bowl table. I do like the fact that they are meant as appetizers but can totally be transformed into an entree. Enjoy your super bowl and drive safe.<br />
<br />
<br />
<br />
Finito!<br />
<br />
</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-59787795959284685162011-01-22T11:56:00.000-07:002011-01-24T07:24:59.942-07:00Mahi-Mahi Sandwich with Garlic Aioli<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTshBWdeIII/AAAAAAAAAXY/IGrf7huLVFc/s1600/fiiiiiiish.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTshBWdeIII/AAAAAAAAAXY/IGrf7huLVFc/s400/fiiiiiiish.jpg" width="400" /></a>I went to bed last night thinking about my tropical island in the South Pacific. I drifted off to sleep revisiting my memories of Amy’s and mines experiences. Wondering to myself, how to revisit and recreate those expenses in my own home here in Wyoming. A daunting task to be sure. Firstly, I don’t have Farmers markets readily available to me to buy fresh fish, herbs, breads, cheeses, fruits, and things I’ve never seen or cooked with. Be that as it is, I can make the best of the situation and move forward. My father once told me you can wish and want all you can, but in the end you still are just wishing and wanting with nothing to show for your efforts. </div><br />
<br />
(Enter memory)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My very 1st time deep sea fishing I caught a Mahi-Mahi. Not a huge Mahi-Mahi but compared to my typical fly-fishing trips and the trout I produced this thing was gigantic! I could make up a story about how epic the catch was and compare it to an Ernest Hemingway moment at sea, but it really wasn’t. Being me, I dressed for the occasion with the loudest swim trunks I could find, that looked a lot like I was wearing a Sarong. In retrospect it wasn’t the most “Man” outfit in the world, and it screamed “I don’t take fishing seriously.”</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When we showed up at the docks and found the <a href="http://www.bitemesportfishing.com/index.php">deep sea ship</a> we would be going out on, it never accord to me “Not” to ask the Captain, “Permission to come aboard Sir?” only to have a quick and not-so-friendly reply, “what are you, a vampire or something?” I still to this day feel that’s when the relationship with our host that afternoon went awry. Once aboard everyone, except myself, went to the top of the ship to where the Captain was steering the vessel. Now, I have a bit of experience from my youth and my adventures as a California sea scout, that when going out on a vessel to sea, being at the highest point of the ship is beautiful and spectacular, but if you don’t have “sea legs” and a sold stomach, you are doomed from the beginning. </div><br />
Well, needless to say most everyone turned green once we were out of the Harbor and into what I thought was a relatively calm ocean. One by one my wife and our friends, came down below to try and calm themselves since the captain threaten them to “NOT” puke oh his deck or he would make them walk the plank. All the while I sat in the fishing chair at the back of the ship, getting instruction on how to reel in the mighty marlin we may catch today. After about 15 or so minutes of instruction, the 1st mate asked me, “Do you normally dress like this.” At which point I replied, “Like what?” My second mistake of our trip. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTshDhqVqSI/AAAAAAAAAXg/4T9njSVkyMY/s1600/jumpin.gif" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="203" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTshDhqVqSI/AAAAAAAAAXg/4T9njSVkyMY/s320/jumpin.gif" width="320" /></a>After an hour or so of relaxing and enjoying the waves and the smells of the ocean and its deep blue color with the contrasting skyline, I hear the 1st mate yelling at me, “FISH ON!” I replied, “On what?” I was quickly ordered with a few colorful directions to get into the fishing chair. I scrambled into the chair and buckled in, at which point he 1st mate slammed the rod between my legs. You ever have those moments in life were someone gives you something very quickly and you know what needs to be done, but you just stare at them with a stunned deer in the headlight look and are just completely stupefied? Well, that’s pretty much the following moments after I was handed the Fishing Rod. Once I gained my senses and received some more colorful instructions from the 1st mate, I landed my very 1st Mahi-Mahi. The 1st mate had gafted the fish and threw it into a big cooler so it wouldn’t bleed all over the Captains deck and flop all over the place, possibly getting one of us tangled in the line or even worst, hooked. Once the fish stopped pounding the interior of the cooler, the 1st mate opens the lid to let me see my mighty catch. I was so proud to have caught my 1st deep sea fish ever. I asked the 1st mate if this was one of the biggest Mahi-Mahi he ever seen caught. He looked at me, looked down at my swim trunks, and scoffed, “That was just a baby.” My balloon of pride was pricked! That Mahi-Mahi was our 1st and only fish caught that day. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TTshAcx3cYI/AAAAAAAAAXU/cGKQJlBcHwo/s1600/big+fish.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TTshAcx3cYI/AAAAAAAAAXU/cGKQJlBcHwo/s320/big+fish.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my HUGE Mahi-Mahi.<br />
Notice the 1st Mate in the background looking<br />
twords the parking lot? He's watching my Best friend<br />
Blowing cookies in the parking lot</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now, that wasn’t the only event going down on the Ship that day. My best friend was working on his 12th shade of green, all the while, sitting near the railing trying his best not to lose his cookies. Maybe, for him this very pricey deep sea excision wasn’t a stroke of genius on all our parts, since prior to going to the island together, he had fought for months with Vertigo. To his honor, we did make it back to the dock after cutting the trip a few hours short before he lost his cookies in a parking lot trash can. What a trooper. We thanked our not-so friendly hosts and tipped the 1st mate and departed. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In retrospect, I enjoyed that time and would do it again in a hart beat. I came away with fresh fish for our meal and a memory that I will never forget. A few life lessons as well.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The following recipe is what I made with our fresh caught Mahi-Mahi for the four of us. I made this along with some Fresh Sea Salmon I baked with the Garlic Aioli and <a href="http://fortefat.blogspot.com/2010/07/simply-scallops.html">Scallops</a> I bought from one of the local fresh seafood markets. With all that and some of the local farmers market fruit and cheeses, it was an experience we still talk about.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: x-large;">Mahi-Mahi Sandwich with Garlic Aioli</span></strong></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TTshEn1vgbI/AAAAAAAAAXk/XMy2zTaejEw/s1600/samach.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TTshEn1vgbI/AAAAAAAAAXk/XMy2zTaejEw/s320/samach.jpg" width="320" /></a><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grape seed oil, for frying </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 pounds Mahi-Mahi </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons seafood seasoning, plus more for sprinkling </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups all-purpose flour </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups panko bread crumbs </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 eggs beaten </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic Aioli, recipe follows </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 large French baguette, cut into 4 servings </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">12 tomato slices </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 romaine leaves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small red onion, sliced thin </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The Prep:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oil in sauté pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lightly sprinkle your Mahi-Mahi with seafood seasoning on both sides.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Doctor Dredge:</strong><br />
In 3 separate bowls: <br />
1st Bowl, flour mixed with 3 tablespoons seafood seasoning. <br />
2nd Bowl, 3 beaten eggs.<br />
3rd Bowl, Panko<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TTshCVHYLPI/AAAAAAAAAXc/azflcmLix_o/s1600/fried.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" s5="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TTshCVHYLPI/AAAAAAAAAXc/azflcmLix_o/s1600/fried.jpg" /></a>Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spread the Garlic Aioli sauce on both sides of your baguette. </div><br />
Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. <br />
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<br />
<br />
<strong><span style="font-size: large;">Garlic Aioli </span></strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTsipNFjAEI/AAAAAAAAAXo/ez6tUkarvuU/s1600/Gaoli.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTsipNFjAEI/AAAAAAAAAXo/ez6tUkarvuU/s200/Gaoli.jpg" width="200" /></a><strong>Ingredients</strong>:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup mayonnaise</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tbsp fresh-squeezed lemon juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Preparation</strong>:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. </div><br />
Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. <br />
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<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTsn4TO9BuI/AAAAAAAAAXs/LnGwS0MQVik/s1600/BMSF.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" s5="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTsn4TO9BuI/AAAAAAAAAXs/LnGwS0MQVik/s1600/BMSF.jpg" /></a>In closing, if you happen to be going to Hawaii and staying on the "Big Island" and want to Charter a boat and do some fishing, I would recommend the guys at <a href="http://www.bitemesportfishing.com/index.php">Bite Me Sport Fishing</a> in Kona, Hawaii. Even though I started off on the wrong foot with the gents, they did do a good job and were very helpful training me on what to do with a not-so big fish. I take the Blame for being a bit Wyoming and a tad nuts. They responded as I would to a fat guy with a not so flattering outfit and a sarcastic tendency. Good times were had by all.</div><br />
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Finito!<br />
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</div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-43264077216749827252011-01-15T14:59:00.000-07:002011-01-20T07:08:43.306-07:00Atole / Champurrado<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIVWDliSEI/AAAAAAAAAW0/4mFg8Bb991s/s1600/Atole2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIVWDliSEI/AAAAAAAAAW0/4mFg8Bb991s/s200/Atole2.jpg" width="200" /></a></div>If you’re like me you love to discover new things. I often come across new things I’ve never heard of before, sometimes it will be through people I talk too or articles I read on various blogs. However the case, I really do strive for those moments of inspiration and discovery. If you haven’t notice I have added some new Links to the right of this page with various Blog writers and web sites that feature food most of the time. From what I gather, these writers are from all over America and from other parts of the world. I’ve always thought to myself what a wonderful resourse to learn from. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This past week I was reading an article from “<a href="http://www.davidlebovitz.com/">David Lebovits’s Blog</a>”. The article was entitled “<a href="http://www.davidlebovitz.com/2011/01/atole-mexican-drink-recipe/">Atole</a>”. This is the first time I have ever heard of this. Simply it’s a Mexican hot (Atole) chocolate also referred to as Champurrado. From all the background reading I’ve done on this drink, it’s mostly seen during Los Posadas (Christmas) and Dia de los Muertos (Day of the Dead). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTIVsAv7a2I/AAAAAAAAAW8/oGk0-PO3Cz4/s1600/Chichen+Itza.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" n4="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTIVsAv7a2I/AAAAAAAAAW8/oGk0-PO3Cz4/s200/Chichen+Itza.bmp" style="cursor: move;" unselectable="on" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The Drink was compared to “crème anglaise” in the article, but I’ll be truthful, I haven’t a bloody clue what Crème anglaise is like. I have heard of it, but I have never tasted or made it. So, like all things that are a mystery to me I Googled the crap out of it. Here is what Wikipedia told me: <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_anglaise">Crème anglaise</a> (French for "English cream") is a lightly pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So this new drink is still perking my interest and has me even more curious to what it’s all about. I know that this drink runs deep in Mexican culinary culture. From what I have read it goes as far back to Mayan culture which makes much since. Most know the background of chocolate and its roots with Mayan culture. So after reading all this information about this drink I start to see why this drink has spanned the test of time. Well firstly, it’s most commonly done with chocolate. And we all know how great chocolate makes things. You can pretty much cover anything in chocolate and POOF! Delicious! Well, almost anything, I would never cover a turd with it and eat it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIVhjBAreI/AAAAAAAAAW4/SVYtZ8ocnk4/s1600/Atole1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIVhjBAreI/AAAAAAAAAW4/SVYtZ8ocnk4/s1600/Atole1.jpg" /></a>What appeals to me about Atole is how it can be morphed into whatever you want. The recipe is basic and allows for many possibilities with fruit and spices or maybe some types of meat or fish or even shellfish. I’m looking at this drink kind of like I look at Mole’ as a sauce. </div><br />
In its basic form it sure does open a door of possibilities. But, first and foremost, try this just as it was meant to be, in a coffee cup with a spoon and the traditional tamale at its side. <br />
<br />
<strong><a href="http://www.davidlebovitz.com/2011/01/atole-mexican-drink-recipe/"><span style="font-size: x-large;">Atole</span></a></strong> (this Recipe was used from “<a href="http://www.davidlebovitz.com/">David Lebovits</a>” blog)<br />
<br />
<em>makes 6 cups</em><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>This recipe makes quite a bit and you’re welcome to cut the recipe in half. The chefs told me that sometimes people use rice or oat flour in place of the corn starch. To get the seeds out of a vanilla pod, split the bean lengthwise and use the blade of the knife to carefully scrape out the seeds. The pod should be reserved for another use, such as infusing poaching liquid or tucked in a bin of sugar to perfume it.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>They don’t use much sugar in their Atole but you might want to increase the amount to taste. If you can get Mexican piloncillo sugar, this is a good place to use it.</em></div><em><br />
</em><br />
<strong><em>1/3 cup (40g) corn starch</em></strong><br />
<strong><em>6 cups (1.5l) whole milk</em></strong><br />
<strong><em>1/3 cup (65g) sugar</em></strong><br />
<strong><em>the seeds of 1 vanilla bean, preferably Mexican </em></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIWrSo6xPI/AAAAAAAAAXM/QVqRcjrHWxI/s1600/Bean.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIWrSo6xPI/AAAAAAAAAXM/QVqRcjrHWxI/s200/Bean.jpg" width="200" /></a><em>1. In a medium bowl, whisk together the corn starch with about 1 cup (250ml) of the milk until the corn starch is dissolved and there are no lumps. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>2. Pour the rest of the milk, the sugar, and the vanilla seeds into a large pot, then gradually whisk in the corn starch mixture. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIV79svASI/AAAAAAAAAXA/0q6G_Goc4VE/s1600/Atole+in+process.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIV79svASI/AAAAAAAAAXA/0q6G_Goc4VE/s200/Atole+in+process.jpg" width="200" /></a><em>3. Cook the mixture at a boil over medium-high heat, whisking constantly and vigorously, until the Atole is thickened to the consistency of runny pudding. It will take about two or three minutes.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>4. Remove from heat and strain the Atole through a mesh sieve before serving it.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><strong>Serving</strong>: Atole is served warm. If made in advance and you wish to reheat it, it will likely thicken quite a bit. If so, add some additional milk to thin it out.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIXvUyATGI/AAAAAAAAAXQ/yUHVXyz0D60/s1600/Cup+O+Wuv.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TTIXvUyATGI/AAAAAAAAAXQ/yUHVXyz0D60/s200/Cup+O+Wuv.jpg" width="200" /></a></div><br />
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I’m thinking that if the snow comes like they say it will in my neck of the woods this would be fun to make and experience. I think if you have kids they will enjoy it as well. Of course this will completely blow your diet plans for the New Year but I think this is a worthy cause to slide back into sweat pants for a few hours.<br />
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<br />
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Finito!<br />
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<img height="72" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TTIVsAv7a2I/AAAAAAAAAW8/oGk0-PO3Cz4/s200/Chichen+Itza.bmp" style="filter: alpha(opacity=30); left: 570px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 307px; visibility: hidden;" width="96" /></div>§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-21151546735129522462011-01-11T07:26:00.000-07:002011-01-11T07:26:12.751-07:00Wyoming Beef<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSoMQkLOL7I/AAAAAAAAAWw/nzR83WmcKVU/s1600/cow.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSoMQkLOL7I/AAAAAAAAAWw/nzR83WmcKVU/s1600/cow.jpg" /></a></div>Until I moved to Wyoming, I had never heard of people buying a whole cow or ½ a cow. That just sounds weird. Can you imagine opening you freezer and having a wall of red meat jump out at you? Well, when I bought a half of a Cow from my best friend who is a cattle rancher here locally, that is what happened every time I opened our freezer. One evening while going to the freezer to pull out some choice cuts for a get-together dinner we were hosting, a sirloin roast made a successful escape onto my big toe. The initial thought was colorful, the initial words were strangled and mumbled so the kids wouldn’t hear and learn a new set of word. This resulted in the purchase of a coffin freezer a week later. Perfect for our purchased cow and the million of other items we freeze on regular bases’. <br />
<br />
We are just now getting the tail end of the last cow we bought and most likely will buy another come summer. I haven’t ever compared the price on meat bought from the store over a year versus the price I pay for buying a cow and then having it processed. Frankly I think it’s probably a wash in the end, but I don’t buy meat out of saving a few dollars. I buy meat for its quality and flavor. I’m no expert by any standards for what makes for good Cow. I can tell you I have had all types over my carrier and I know what I think tastes good versus what tastes like……. Well, anyways what isn’t such a great purchase.<br />
<br />
Wyoming home grown beef is in my opinion, a superior beef to what you buy in the grocery stores. It has a distinctly better flavor and you can tell the difference when cooking and eating it. I know a little about there growth and what they eat per my rancher buddy. I know that he and many other Ranchers in this part of Wyoming take there product to market often. Sometimes they make money sometimes they lose. Like any business you have ups and downs. We have quite a few locally owned businesses’ that deal in the sell of our local ranchers products. Personally, I support them whenever I can because they are important to my cooking and producing a superior product at the dinner table. Here are a few of my favorites that I buy from:<br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><img border="0" height="68" n4="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSn-0tUSPvI/AAAAAAAAAWk/4GK-YLlLyqI/s400/CMH.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://www.clarksmeathouse.com/default.aspx">Clarks Meat House</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TSoAVnU8FSI/AAAAAAAAAWo/dU8D7PzvSEA/s1600/WP.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" n4="true" src="http://1.bp.blogspot.com/_hyRdRGLRuwQ/TSoAVnU8FSI/AAAAAAAAAWo/dU8D7PzvSEA/s400/WP.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://wyomingpure.com/">Wyoming Pure</a></td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSn-NSWWSNI/AAAAAAAAAWg/eEokeBt1uP4/s320/WCM.jpg" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.wyomingcustommeats.com/index.htm">Wyoming Custom Meats</a></td></tr>
</tbody></table><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">I never have an issue supporting local business. If you sell a good product, I'll fork out a few more dollars for it. Now I want to be clear I don’t Snob our local Grocery stores meat departments. I'm pretty sure my wife ordered our Prime Rib Roast that we cooked for Christmas from one of them. I just prefer locally raised beef over store bought.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Times New Roman"; font-size: large; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Involtini - Sicilian Grilled Rollups</strong></span><span style="font-family: "Times New Roman"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong>:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/4 pounds veal, in 6 cutlets </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups Japanese Panko</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 ounces grated Parmesan </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons minced parsley</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 cloves finely minced garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Coarsely ground pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sea Salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Extra virgin olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSoLMf3O5CI/AAAAAAAAAWs/QyCUAYeoEkE/s1600/meat.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSoLMf3O5CI/AAAAAAAAAWs/QyCUAYeoEkE/s1600/meat.jpg" /></a><strong>Prepping The Meat:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Begin by pounding the slices of meat with a pounder to flatten them out. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Shackin Bake:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine the crumbled bread with the grated cheese, parsley and garlic, and season the mixture to taste with salt and coarsely ground pepper. </div><br />
<strong>Ohhhhhhhhh the loveliness!!!!!!</strong><br />
Rub the slices of meat with olive oil and dredge them in the bread crumbs, then roll them up and stick them with skewers so they stay closed. <br />
<br />
<strong>HEAT:</strong><br />
Set them over the coals (or your gas grill that most people have, Coals will give a distinctly different flavor) and cook them until done, basting them with more olive oil. <br />
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Finito!§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com0tag:blogger.com,1999:blog-2564509187312109253.post-48127782966998086842011-01-08T12:37:00.000-07:002011-01-08T12:37:20.274-07:00Couscous Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSi7heYGzeI/AAAAAAAAAWc/cwejMQ2B4NU/s1600/Table.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" n4="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSi7heYGzeI/AAAAAAAAAWc/cwejMQ2B4NU/s200/Table.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Napa Valley, CA</td></tr>
</tbody></table>Cold winter months seem to last forever. Would you hate me if I told you I love them? Well, I do. I love the snow and the way it has a habit of making everything look fresh and new. Of course the negative degrees ware me down over time and make going outside a bit of a chore. My poor wife is not a big fan of cold, but she does enjoy the activities they bring. One of the fun things that come about during the winter months for us over obsessed foodies is when we have “Food Experience Summit”. These dinners are usually hosted by a group of people who share a love for culinary food. The summits happen twice a year traditionally. It usually consists of 10 or more people who organize a Friday or Saturday evening at some location were the foods are presented or prepared then presented. It’s totally up to the individuals. Most people chose to prepare on site to demonstrate the preparation and presentation process, which many feel is a key element in the experience. I happen to agree with that. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have both attended and been part of these summits. They are a lot of hard work and planning. As some of you may know that when it comes to food it is hard work getting to the end product. Especially when preparing for more than 6 people. It takes planning and strategic thinking. I recall one summit where the invites got out of hand and we prepared dishes for more than 60 people. That event turned from a summit to a work night at a restaurant kitchen. You see the key to these summits is for the home cook or chef to sit with the participants and experience the food with everyone. We discuses flavors, texture and sensations of each dish presented. Some may think this is food snobbery, but in fact it’s a learning event for the cook/chef and also the diners. It’s more so, what works and what doesn’t work, what tastes wonderful and what’s not so wonderful. Overall it’s a grand adventure in food and also humbling. Its not often we home cooks/chefs open ourselves to criticism and constructive dialog about our food. I think it’s a healthy part of growing in your skills and thinking about food.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My very first summit that I attended but did not cook at was not small but wasn’t big either. If I recall there was maybe 16 or so people. Of that 16 only 6 of them cooked and presented, of course we all aided in setting up and serving being careful to not impede the chef or offer any suggestions while they were cooking. That came after. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I didn’t contribute to any critique or offer up suggestions for changes mainly because I felt that these guys were many levels above me in skill and age. Who wants a young chef just starting out in there culinary career to season his so called “Pan of Experience” shooting recommendations on something he doesn’t completely understand. I think I chose the right path. In fact I offered up many complements and inquired of ingredients and the use of those ingredients. I wanted to learn. I wanted to understand how they made an ordinary flank steak taste so surreal and become so tender that it melted in your mouth as you chewed. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TSi7eMik4cI/AAAAAAAAAWU/ZgZ1tk12NYU/s1600/Sutton.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="167" n4="true" src="http://3.bp.blogspot.com/_hyRdRGLRuwQ/TSi7eMik4cI/AAAAAAAAAWU/ZgZ1tk12NYU/s200/Sutton.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Executive Chef, Charles Sutton</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After my first Summit I was afraid I would never be invited back because of my age and my question after question to the chefs. I was pleasantly surprised when I received my mailed invitation to the 2nd Summit that was held during the summer time in Napa Valley, CA. Hand written on the back of the invitation was a note from my mentor and Chef friend, Charles Sutton, “My colleagues have asked that you attend our summer summit. Your thirst for learning about food and your incessant questions have reminded us why we do this. I expect you to wear a tie this time.” </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSi7f0qKS6I/AAAAAAAAAWY/aoHf7cITBI4/s1600/table+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" n4="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSi7f0qKS6I/AAAAAAAAAWY/aoHf7cITBI4/s200/table+2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Estes Park, CO</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It has been many years since those first 2 summits and I have hosted and also been part of a few since then. I’ve played with the idea of recreating them here in wonderful Wyoming, but they never seemed to gather interest. Maybe someday it might happen maybe not, only time will tell.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe is something I prepared once at a Summit in Estes Park, CO. I have since modified it on recommendations from my peers to make it more appealing and a bit friendlier it can be be duplicated in the home kitchen or restaurant kitchen. </div><br />
<br />
<br />
<strong><span style="font-size: large;">Couscous Salad</span></strong><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSi7aAenUfI/AAAAAAAAAWQ/u5XC_dDbfCY/s1600/Cous.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://4.bp.blogspot.com/_hyRdRGLRuwQ/TSi7aAenUfI/AAAAAAAAAWQ/u5XC_dDbfCY/s1600/Cous.jpg" /></a></div><strong>Ingredients: </strong><br />
2 medium red bell peppers <br />
2 medium yellow bell peppers <br />
1-1/2 cups instant couscous<br />
Sea Salt <br />
1/4 cup olive oil <br />
1/4 cup fresh lemon juice <br />
1 tsp ground cumin <br />
Freshly ground black pepper <br />
Cayenne pepper <br />
1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice <br />
1/2 cup Moroccan or other small, black, oil-cured olives, pitted and coarsely chopped <br />
2 green onions, white parts and about 3 inches of green parts, minced <br />
1 large clove garlic, minced <br />
1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice <br />
2 Tbsp finely chopped parsley <br />
<br />
<br />
<strong>Roast Them Peppers:</strong><br />
Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. <br />
<br />
Peel, seed, and cut into 1/2-inch dice. Set aside<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSi7ZCCOAPI/AAAAAAAAAWM/dXDh9PJ2SqA/s1600/Cous+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="http://2.bp.blogspot.com/_hyRdRGLRuwQ/TSi7ZCCOAPI/AAAAAAAAAWM/dXDh9PJ2SqA/s200/Cous+2.jpg" width="185" /></a><strong>Mixing it up:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 tsp sea salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a small bowl, combine the olive oil, lemon juice, and cumin. Season with seas salt, pepper, and cayenne to taste. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Tomato/Tomato:</strong><br />
To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling water for about 30 seconds. Remove; cool under running water, and peel. Halve, lengthwise, and gently squeeze to remove the seeds. <br />
<br />
<strong>Bringing Together:</strong><br />
Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing of your choice (not a creamy dressing) over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. <br />
<br />
<strong>Almost Done:</strong><br />
Just before serving, stir in the parsley.<br />
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<br />
The only thing you have to be concerned about in this dish is overcooking the couscous by pouring on too much boiling water. Otherwise, this salad is very forgiving. It allows you to adjust seasonings and substitute other ingredients almost at will. A few suggestions are chopped grilled vegetables, sautéed mushrooms, and grilled or poached chicken are just a few of the ingredients that can be added to this salad.<br />
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Finito!§~John~§http://www.blogger.com/profile/06790869820050121460noreply@blogger.com2