Homemade Chipotle Chips
Being a Cook/Chef for a living are words I wasn’t aware of until far after my love for cooking began. As far back as standing on a stool, hovering over a large steak pot to see what the next ingredient was going into the seafood gumbo being prepared by my mother, I’ve had a fascination with cooking . There is always a delicious meal out there waiting to happen.
In my professional opinion, heirloom tomatoes are the sweetest, juiciest and most attractive fruit that you can find. Heirloom tomatoes are great for salads and salsas alike. Mixed with red onions, a dash of sherry vinegar, salt & pepper, you've got a topper for any protein main dish. Add a dollop to grilled chicken to bring your chicken to a whole new level. Heirloom tomatoes and onion blend, adds an extra layer of flavor, when gracefully sitting on top of a fish taco. There is no end to what you can do with this simple but delicious medley. Your friends will be delightfully confused as they bite into any dish topped with this colorful treat.
2 teaspoon salt 1 teaspoon pepper
2 bundles asparagus 1/2 red onion sliced 2 red jalapenos sliced 1/2 cup roasted nuts (your choice) 1/4 red grapefruit or blood orange juice 1/2 cup Bertolli extra virgin olive oil
Boil asparagus for 2 min. Place in ice water and set aside. In a small mixing bowl, combine olive oil, citrus juice and salt and pepper. *Wisk well my friend. Add onion, jalapeno, nuts and asparagus to marinade, then toss together to serve.
*Letting asparagus marinate in mixture for at least 30 minutes in fridge, will result in the best flavors. So be patient and enjoy.
If you find that your sauce or soup is a bit too thin, try mixing together equal parts of flour and olive oil, to make a slurry. This thickens your sauce and gives it body. Remember to start with a small amount until you achieve your desired texture.
W
hen planning your weekly meals, making a shopping list of everything you need is the smart thing to do. Walking into a large grocery store can be a bit overwhelming, especially without a list.
We've all at one time or another, have forgotten what we went to the store for in the first place and leave with food items that we had no intentions of buying.
Plan your shopping trips with your pre-planned weekly meals. It’s easy. Just jot down any ingredients you may either already have or need to pick up, that is needed for each meal. Doing an inventory prior to leaving the house, makes your shopping experience more organized and less stressful. After all...shopping should be fun.
1/2 oz. Bacardi White Rum 1/2 oz. Bombay Sapphire Gin 1/2 oz. Tito’s Vodka 1/2 oz. Grand Marnier 4 oz. Mr. & Mrs. T’s Sweet & Sour Mix Garnish-Be Creative
If
fruit is used for garnish, it will absorb all the yummy flavors and provide a nice juicy treat at the bottom of the glass, your reward for enduring the “7 Mile High”. It may seem like a long way up, but you won’t want to come down!
Eggs contain the highest protein you can buy
Egg Yolks are high in vitamin D Eggs contain No carbs and No sugar Eggs have all 9 essential amino acids Eggs are gluten free
Take 2 eggs and crack into a bowl with 2 tablespoons of milk. Add 1/4 teaspoon of salt and pepper. Wisk until light and air bubbles appear. In small non-stick pan, on low heat, add 1/2 tablespoons of real butter and let melt. Add in whipped eggs. When eggs start to stick to edge of pan, gently fold until all eggs have solidified. Remove from heat and serve. *Soft scrambled eggs should not be broken into pieces, they should flow with one continuous fold. Only then have you achieved a soft scramble. Remember, practice makes perfect.
*Chef’s Note: There is a misconception that eggs are easy to prepare, when in fact it’s the very opposite. Eggs are easy to screw up, most people just settle. All preparation of this precious gem requires patience and a soft touch. Here’s your chance at it.
1/4 cup chopped dill (fresh) 18 large eggs 1 1/2 cup mayonnaise (to taste or texture) 2 tablespoons yellow mustard
1 1/2 teaspoon salt 1 teaspoon pepper 1 small jar pimentos
Boils eggs for ten minutes, then cool in a bowl of ice water for ten minutes. Peel eggs then slice in halves. Scoop out egg yolks and place into another bowl. Strain jar of pimentos then chop in small or desires size, then set aside. Combine half of the pimentos and all other ingredients into one bowl and slowly hand mix until you get the texture of egg mixture you desire. Scoop out egg mixture and gently place into egg halves. Garnish with the remaining pimento slices and chopped dill. Place all eggs onto a serving tray for all to enjoy.
A Pimento is a variety of chili peppers cooked together to create a sweet peppery taste.
WHAT YOU NEED 1 bag of mini assorted colored peppers
1 lb. solid parmesan cheese 1 bundle fresh oregano 3 tablespoons extra virgin olive oil 2 teaspoons salt 2 teaspoons pepper
WHAT TO DO *Preheat oven 375 degrees Fahrenheit Place cheese in freezer for 30 minutes to firm up Cut tips off peppers (about 1/8 inch or so) just enough leaving room to slide cheese in.
Remove parmesan cheese from freezer and cut 1/8 thick and 2 inches long (or preferred size) and slide into peppers. In roasting pan, add stuffed peppers and half the bundle of fresh oregano. Pour in extra virgin olive oil and sprinkle salt and pepper over the stuffed peppers. Time to get messy! Mix all ingredients while in pan with both hands to assure even distribution. Roast uncovered for 15 mins.
Chef Note-For a little kick add 1 1/2 tsp red pepper flakes.
Did you Know…Parmigiano Reggiano is named after the Provinces of Parma, Raggio Emilia, Moden Bologna and Mentoa, and only cheese made in these regions can legally be given this name, including it's translation-”Parmesan Oregano?”
If you don’t own a mandolin, go and buy one, that’s the only way that you can slice these beautiful red potatoes into perfectly uniformed chips. Only then can you fry in canola oil at 375 degrees until golden brownish. And only then can you dust with dry chipotle seasoning while still hot. Once you’ve let them cool on a towel to absorb any unwanted oil trying to hang on to your red potato chips, only then can you mix 1 cup of mayo with 1 cup of buttermilk and a pack 16 oz pack of ranch dressing. For extra chipotle kick, crush or chop 3 dried chipotle peppers and mix. Voilà!
To add a fresh aromatic flavor to roasting chicken or beef, add woodsy herbs such as;
Wrap Rosemary, Thyme and Sage into a bundle and drop into a pot or skillet of chicken or any protein to achieve a more savory blend of flavors. You can also tear off small portions and add to any dish to maximize your flavors. Enjoy!
Using a quality pasta and fresh cut Roma tomatoes is the perfect way to start a delicious pasta sauce. Adding your favorite white wine and plenty of olive oil will make your sauce surely the star of the show.
My Take on potatoes is-They’re one of the most versatile foods on earth. A blank canvas; if you will. I will add eggs and breakfast sausage to create a delicious filling breakfast, while adding fresh herbs and onions for a brunch that can feed up to 4 people. Dinner...the world is yours! Add a protein such as chicken or pork to make a savory side dish that you or your guest will thoroughly enjoy. Potatoes...Get Inspired!
While just about every grocery store carries handmade artisan bread for everyone to enjoy, unfortunately these same grocers don’t carry the crème de la crème of beef, which is Kobe beef; cows that are pampered from head to toe, inside and out, to give the best quality of red meat money can buy. Next time you’re feeling confident enough to craft an epic burger, grab some heirloom tomatoes, asiago cheese, a leaf of butter lettuce and place your Kobe king of burger heaven, between two artisan buns, an go to town.
Proof that with a little imagination and luck of one of your good friends has a stocked refrigerator at his warehouse office, one can make something delicious anytime, anywhere. We just happened to have multi-grain bread, corned beef aka pastrami, sauerkraut and deli mustard.
Sounds like a Rueben to me. The pickle just ties it all in. Try it out...Yum!
8 strips of bacon cut to lardons(1/2” x 1/8”) 1 full head of rainbow chard (chopped) 4 mini peppers (sliced) 1 teaspoon salt 2 teaspoons pepper
Cook bacon on medium heat until crisp. In the same pan, add peppers first. Then add chard, salt and pepper. Reduce heat to simmer, cover pan. Let cook for 10 minutes then remove cover and stir to mix all ingredients together. Cook an additional 10 minutes and serve.
*When cooking, mix often to assure chard cooks evenly. Let’s face it, no one wants to eat a raw piece of rainbow chard. At least I don’t.