Aug 28 2009
It doesn’t matter what time of the day or night let alone what meal time it is—Eggs are good anytime… Whatever you do with them they are so versatile you can do anything!
Tonight’s dinner included a very thin crepe like omelet with some of my new favorite Eating Right brand bacon, grated Parmesan, avocado, and fresh paper thin jalapeno—OMG, talk about waking the taste buds up! Super delicious!
The incredible edible egg…
Aug 27 2009
Mario Batali! Malto Mario! just Mario!
Why anyone challenges anyone other than Iron Chef Batali is beyond me. I mean I get it they want to win, they pick someone they think they can beat and no one is beating Batali… However, it’s like prison, you pick the biggest baddest ass in the whole joint and punch him in the face—don’t you? Take him out to actually be the best? That’s what I want to believe I would do.
Tonight on Iron Chef (as I keep waiting for someone to pick Batali) the Chairman actually picked Batali for the challenger Trevini—I guess because no one chooses Batali because he is the best. The secret ingredient was catfish.
Now this challenger to Iron Chef Batali was up for the challenge and I’m waiting for the judges to taste and vote. Batali’s food just looks so unbelievable!
And the winner is…
Was there a question? Come on!
Aug 25 2009
I understand there are people out there that have no reason to re-like anything that has already been cooked and liked the previous day, and is offered it again the next day—like short people…* Well, I say to those people you have no idea of how good they can be. As a matter of fact who cares what you think! That’s RIGHT! —Nobody!
I had a few leftovers unbelievable GREAT food I was unable to finish the first time around tonight… We’re not talking about huge portions—we’re talking about tapas! Small bites—OMG! Fantastic!
Yes, the lentils were cold—mmMH! delicious—the olive oil and fennel flavor really shined through the garlic onion and raised the roof on the lentil taste.
The pasta with meatballs, tomato sauce and a dusting of parmigiana cheese—melted in my mouth!
I kept some of the roasted pork out of the tomato sauce (and if served as a main course would be revered,) as a small bite—I wanted MORE, MORE, MORE! The cracked black pepper, salt and fennel—WOW!
But, tonight I wanted to make special mention about the corn I steamed in aluminum foil the other night. I cut sheets of kernels off the cob added a little kosher salt and fresh cracked black pepper—beyond words…
The crisp crunch and corn flavor, the salt balanced the sweetness of the corn and the pepper kicked the flavor of corn up TEN notches! But when you took the corn in your mouth with a generous sip of 2007 Rodney Strong Chardonnay it transformed the whole mouthful into something I could only wish you would be tasting with me… OM…G! Fantastic flavors melded, became one—all worked and will be remembered!
—just Leftovers—I don’t think so…
*Full disclosure I happen to usually be involved with people who are taller than me, but that’s besides the point…
Aug 22 2009
Very delicious very simple.
Growing up the only thing that I knew about lentils was that I was in charge of separating the lentils from anything not a lentil before it ended up being my favorite soup—lentil soup!
Now, of course I now know that lentils can be enjoyed many ways including as a seasoned side dish. Tonight it caught the corner of my eye and I thought perfect accompaniment to the broiled salmon fillet. The salmon was seasoned with olive oil, kosher salt fresh cracked black pepper, and lemon zest—perfect!
Lentils were cooked with beef stock, garlic, onion, fennel, olive oil—that’s it—soooooo GOOD! Soooo Easy!
Now, Do it!
Enjoy!
Aug 21 2009
Watching the Yankees putting the hurt on the Red Sox, drinking Heineken light, and thinking about one item of this mornings breakfast menu.
Bacon, but not just cured pig belly, but a glaze basted masterpiece.
Man, I’m jonsing for some more right now! It was so good—salty yet sweet with a zesty kick—BAM!
Now you can use any bacon to start with, I’ve seen it done with extra thick slices—mmm mmm good! But it was good even on the turkey bacon I used this morning and it couldn’t be simpler. Actually more simple than frying it up in a pan—because I baked it.
Pay close attention because you might miss the recipe and technique.
Dijon mustard and maple syrup—mix it up and spread on both sides of the bacon and bake on in the oven—that’s it! Soooooo Good!
Just do it!
Enjoy!
Aug 20 2009
After a disappointing broiled lobster with butter last night I needed to give it another go. Don’t get me wrong I make a killer broiled lobster tail with butter, but last night I’m going to blame the lobster. After all I don’t know what body of water he or she was or what they were doing before they were picked up, who their friends, parents, and siblings are, where they went to school, or for that matter what they ate on a regular basis let alone their last meal… What I’m saying is that I’m not going to vouch for their character.
So last night I did what I normally do, but thank god that I also broiled some salmon that was supper delicious!
Tonight I took no chances—a spin on Lobster Francaise, added some wild mushrooms. Oh, it was glorious! Light and succulent, so moist and delicious…
Lobster was dipped in egg and sauteed and the sauce consisted of wild mushrooms: shiitake, oyster, porcini, morels, (—ooh-la-la!) lemon juice, butter, s&p, white wine, and some mushroom stock reduction. Simple and delicious! Washed down with a Wente Sauvignon Blanc.
Now you DO!
Aug 16 2009
I’m watching Chopped my new favorite TV reality and I keep waiting for someone when they get chopped —kicked off the show, you lose, get the f out moment, to flip everyone off—instead, thank you, thank you for hating my food versus everyone else, and by the way—thank you for kicking me off the show! I want some one to show their middle finger to the camera, even go as far as putting their finger under their nose—sniff sniff—fuck you!
Changing gears—
I had some sauvignon blanc with some brie and Gruyere cheese to start the juices flowing…
What am I sorry for? That you can’t taste the salad I made myself… Very simple and it is just so good I can’t stand it!
Here are the ingredients:
grape tomatoes
butter lettuce
freshly roasted white corn removed form the cob and seasoned lightly with kosher salt and fresh black pepper.
olive oil—the key is the amount…
balsamic—the key is the balance with the olive oil (tip: less balsamic than olive oil)
garlic powder, salt, and fresh ground pepper
This salad kicked ass! You figure out the amounts, but those are the ingredients… Good luck with that!
—iChef
Aug 14 2009
Dinner tonight was rather tasty although almost wrecked by Safeway’s poor quality that borders on poisonous!
Soft tacos with pulled pork carne asada style with avocado, cilantro, and garlic and fennel sauteed cannellini beans. (a little finely diced jalapeno for a kick…)
The whole reason I went to the store was for corn tortillas. I opened the bag as the last thing I needed to finish off the meal—the smell of ammonia almost knocked me down! WTF!
Had to substitute some butter top white that I was a little skeptical about, but toasted opened face, I couldn’t have hoped for better. Safeway was lucky I needed to eat or I would have been paying them ANOTHER visit!
Add a little lime juice salt and pepper to adjust seasoning and you are done!
Aug 13 2009
and regular working class people (besides the bucket…) is:
Aug 13, 2009 8:59 am US/Eastern (CBS news)NJ Teacher To Pay $22K Fine For Phone Call
Asbury Park Teacher To Pay Large Fine For 4-Minute Call Made During Class
Her lawyer says a New Jersey teacher won’t appeal a $22,000 fine for making a four-minute personal call in class.
…
Court records show the Asbury Park High School performing arts teacher was covering for another teacher in 2008 when she called suspended superintendent Antonio Lewis.
A student recorded two students dancing while Getty was on the phone and posted it on YouTube.
…
The district prohibits teachers from making personal calls while performing assigned duties.Asbury Park High School is a comprehensive, four-year community public high school headquartered in Asbury Park, New Jersey. It serves prekindergarten through twelfth grade.
Aug 13 2009
Butter lettuce mix with grape tomatoes and a light vinaigrette. Roasted chicken and sliced kielbasa. Simple and delicious.
