So, Amy found this squeaky Croissant at target the other day. It was pretty much a done deal after that, we had to get it. It has quickly surpassed all other toys as buddies favsies. He looks like a walrus when he plays with it. Pretty funny stuff. Just thought I would post this for fellow dog lovers. peace.
I pretty much make the best berry syrup ever. Here's how I do:
Made some Jambalaya last night. I'm not really sure how, but somehow the name evolved into "jumbles." I think my friend lance may have come up with that one. I'm usually pretty generous with methods/recipes, but this one I am keeping to myself. It is probably one of my best (when I was a chef, I had a man from new orleans tell me it was the best jambalaya he'd ever had. although, he could have been full of beans.) and favorite things and I don't feel bad being selfish with this one. Maybe for the book, but not at the moment.
I had been thinking lately that I needed a new saute pan or skillet or something of the sort. I was looking at all-clad stuff, because they are supposedly the best, but I can't figure out if it is just hype or if they really are. I currently own all Cuisinart cookware and have been very happy, but was curious if spending the extra 60 dollars per pan would turn me into a food phenom. so, yesterday, I went on a city-wide search to see what I could find. I started with the discount stores (TJmaxx, Tuesday morning) which are usually hit or miss and this time they were definitely a miss. So I thought I would go to the mall and check out the selection there. First, I went to dillards because I remembered them having both Cuisinart and all-clad, only to find that they had ditched the Cuisinart brand. The all-clad stuff is nice, there is no denying that, but 100 clams for one skillet??? I just can't do it. That being said, I do own a Le creuset dutch oven I still feel a little guilty about (we won't even go into chef knives). Well, to make a long story short, I ended up finding a Cuisinart "everyday pan," (at younkers) which kind of looks like a small stainless steel paella pan and was 40 bucks compared to 100. It came with a domed lid (nice) and is good for a vast number of uses. Also, the lid fits my other 12 inch skillet that was definitely a plus. So, what am I trying to say here? Well, I guess it would be that you have to figure out what is right for you. Once you find a brand you like it almost becomes like an extension of yourself. So did I make the right choice??? I still haven't decided. What a wordy rant for that meager conclusion, eh? 
Well, this is it. I put my invention to use on this dish and it totally exceeded expectations. At this moment, I can't really divulge what it is, just know that it will change the way a lot of people (or at least one) cook. I couldn't have been more elated at the results. 
That was actually part of a conversation Martha and I had at work the other day. So, in other news, Nance was up visiting the other day. She and wife went to the quilt museum and had some fabulous times. She brought me about a pint of grape tomatoes. I halved those and tossed with some fruity olive oil, grey salt, cracked pepper, and rosemary. Whacked them under the broiler and set off making a basic risotto. When I was about 3/4 done, I tossed in most of the roasted tomatoes and seared some chicken breasts (in a separate pan) and gave them a splash of stock/vermouth and they headed to the broiler party, previously occupied by said grape tomatoes. After chicken was done I made a quick pan sauce with a little more stock, remaining tomatoes, and a splash (not a sploosh) of heavy cream. Plated it up, and looked like a grand champion. It's a pretty easy, but highly impressive meal. try it out. 
Well, I didn't really live up to my promise about more frequent postings, sorry. It just seems like once I get past wednesday or thursday, the days run into each other and I am lucky if I can get some sleep. I made some chorizo with potatoes the other day. It is pretty much a stew, heavy on the paprika and pretty spicy. It's delicious. The pepper on top there is a pasilla pepper from my garden. 
As promised, here are some smoky pics from yesterday. I did three different kinds of ribs. They turned out ok, but I wish they would have been more tender. I have some ideas about how to make them better next time. 
Well, I picked the first decent tomato of the year and it was fantastic! I don't know how they get away with being so ridiculously sweet. This is the first year I have grown brandywines and I really should have done more than one plant. Hopefully they will just produce a ton so I have an ample supply. Made some steaks last night on the grill. They were pretty magical. Had some leftover veg so they got to go an extra round with a new meat contender. Sorry, I just finished reading the power of one, must have boxing on my brain. I am smoking a ton of ribs today, as it is monday. I bought some st. louis style pork ribs, country style, and also some beef short ribs. I think maybe I got a little carried away. Perhaps I'll have to invite some friends over. I will post the smoky pics tomorrow. sorry for the blog barrage, I'll try to be more frequent now, it was just a hilatiously busy week, new accounts at the bakery plus the market made for an insane week. I am starting to see a light at then end of the market tunnel, so hopefully we can get some r&d stuff done at the bakery. I also have some really big ideas that will rock the food world's face off, but cannot post them yet as they are in prototype stage and I don't want anyone stealing my stuff.
It doesn't get much better than fried chicken (well, maybe braised chicken). I had been craving this for a while and there is no where in town that can do it justice so I decided to have a go at it. It had been a while since I had last made this and it turned out pretty well. Seasoned flour, eggwash, seasoned flour, hot oil, drained, plated, mouth, stomach, tasty. Man, my posts are starting to get rather wordy.
I do this whenever I have leftover beef on hand. In this case, it was brisket. Chop the beef really fine, and add it to an appropriately sized pot. Next, add salt and pepper, some beef stock/broth(about 3/4 of the way up.). You can also add some full bodied wine or some ale. Let it reduce until thickened. If you don't have a lot of time to wait until thickened, you can always add a roux (equal parts melted butter and flour, cooked anywhere from golden to dark) or slurry (cornstarch whisked into beef stock, then whisked into the broth). Let this simmer away and then make final seasoning adjustments. You can also add mushrooms, I did. I like to serve this on top of mashed potatoes, on top of crusty bread (such as pain de campagne). It also goes well with a side of braised spinach.
well, I had a plethora of veg on hand and was kind of stumped on what to do with all of it. Pasta sauce seemed like a pretty good solution. Zucchini, onion, spinach, basil, peas, garlic, carrots, and mushrooms came over for dinner and brought a can of plum tomatoes along for the ride. Would have been better with some brandywines but did not have any ready at this time. Served it over angel hair...tasty.
Ahhhhhh, glorious mondays. I usually do a lot of food/ kitchen prep on mondays. Lately, that has meant smoking meat. I did a brisket and also some pork chops. Both turned out really well. This photo was taken the same day that my brother was in town. He bought the same smoker that I have and hopefully will start cranking out some tasty treats of his own.
so, I know, the corn on the cob sticks out like a bag of sore thumbs, but at least it was good. Haven't posted in a couple of days, another busy market weekend. I did make this chicken and broccoli saute yesterday. It was pretty fabtastic. You just sear the chicken breasts (seasoned, of course) on both sides and remove from pan, add some broccoli florets, minced onion, and garlic (oh, and some olive oil.) saute until medium firm (broccoli will be bright green, onions translucent) throw the (sliced) chicken back in, add a tiny bit of chicken broth/stock and a couple glugs of heavy cream. Salt and peps, cook until thick as you like (I go for thick, almost thack!) and you're golden. pretty easy.
