Pancake House Tribute Ricotta Pancakes

It was about 6 years ago when a friend of mine invited us to see his band play in a restaurant on what “I thought” was just down the road. What I had planned on just being a 10-15 minute drive, wound up taking over and hour and a half to get to. Even though I consider myself a southerner now, I still have a hard time grasping the concept of “country miles”. I mean c’mon if down the road translates to 50 miles down the road I would appreciate the heads up. Anyway by the time we got to the restaurant the band was well into their second set. Unbeknownst to me all my friends had eaten before we left on this fantastic voyage, and of course the kitchen was closed when we got there. Now I love a rousing rendition of “When a Man Loves a Woman” as much as the next person but the only tunes I was focusing on was the sound of my gut rumbling.

Once the band got thru with their 45 minute mega mix of “Free Bird” we called it a night and headed back to the beach. Even during tourist season 12am is about the latest restaurants stay open. With the summer traffic it was well past 2 by the time we got close to home. By then the rest of my crew decided “Hey man Im getting kinda hungry too”. The first restaurant we found open was a 24hr Pancake house.

My Friends and I consumed enough pancakes to span the Great Wall of China. Im not sure what it was about those light and fluffy buttery disks of cake piled all high on a plate; glistening with butter and syrup that sent us into a state of euphoria. But every since that night pancakes have been one of my go to indulgences.

The pancake amore seems to be running in the family. Everytime I keep my 6 year old cousin he always has the same request “ Will you make me the pancakes with the chocolate chips pleeeease!!!!!!!!!”

Im past over due for a posting paying tribute to the Pancake House. So for all of you out there working frantically over a hot griddle 24 hrs a day, I applaud thee. It is only by means of your valiant efforts that truckers, college students, hipsters coming home from soirees, and those who get the midnight cravings for blintzes are able to stay nourished.

So here is my Pancake recipe with a twist…..

The addition of ricotta cheese is going to yield both a rich and fluffy pancake. Do not worry about trying to totally incorporate the Ricotta, personally I prefer having a few clumps of it dispersed through out the pancake. These are fantastic with a plethora of fresh fruits. Total cost for everything was $8.64 Yields 8-12 pancakes

Ricotta Pancakes

1 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs
1/2 teaspoon vanilla

Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, eggs, and vanilla in a separate bowl.

Beat the egg mixture with an electric mixer. Fold the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Heat a griddle or large skillet over medium-high heat, and brush the surface with butter or nonstick spray. Use a ladle to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Notes/Tips: Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. If mixture is too thick thin it with 1 tsp of milk at a time until desired consistency is achieved. As mentioned earlier just about any kind of fruit topping will work on these. I topped mine with strawberries sauteed in butter and honey.

Baked Pah-sketti..I mean Spaghetti

Thanks to a several nasty viruses, I have not been able to use my computer and spread my sunshine via this blog. Before I get into the recipe I need to let off a little steam. I mean, in this age who has so much time on their hands that they have nothing better to do than create malicious software to screw up your pc. So thanx to some very special person/people I have been without my pc for the last 10 days. And it will only cost me the low price of $200 for malware removal. If you could not tell the quickest way to get a nerd (me) fired up is too mess with his computer or say something offensive about George Lucas (I love you Leia). Deep breath in….. and exhale. Okay I’m good now.

So in my last posting I talked about how great the smell of marinara was…..blah blah blah. This recipe will show you how to use it in one of my favorite childhood dishes. One of the questions I usually get asked when people find out that I am a chef is “what is your favorite food” or “what is your favorite thing to cook”

There really is not a black and white response that I can give to those questions. One of the reasons I fell in love with the Culinary Industry is because it is ever changing. I am constantly finding new “favorite” ingredients and recipes, as well as cooking methods. The past week I made everything from Thai fish cakes to Knishes. The more I cook the more my taste change. Ten years ago I would have thought it was unconscionable to add salt to ice cream, now caramel gelato w/ fleur de sel is one of my signature desserts. However, if I could only eat one thing for the rest of my life it would have to be PASTA!

Pasta is one of the few ingredients that can stand up to just about any method of cooking and be a savory or sweet dish. You can boil it, broil it, bake it, sauté it. There is stir fried pasta and pasta with …sorry I’m starting to sound like Bubba Gump. My love of pasta had very humble beginnings. Like so many children I looked forward to the nights we would have Pah-sketti.

Whether it was my Mom, Grandma or a friends Mother I could not get enough spaghetti. I think I was in the 1st grade when I first had baked spaghetti .“I didn’t know they could do spaghetti like that” I remember telling my friend. All I knew was that it seemed like pizza and spaghetti had gotten together and spawned this delectable entrée. There are a few things that you need to take note of, to ensure you get awesome baked spaghetti.

First off, make sure you do not overcook your noodles. You will be boiling and baking them. Second, make sure you do not add too much sauce, incorporate just enough to bind everything nicely. Most of all make sure that your cheese gets slightly brown on top or on the edges. You are aiming for a slight crust of cheese, the texture of all the components is just as important as the flavor.

If you are living in a dorm with a full kitchen this is a great dish to make while cramming for finals. This is also fantastic for all of us who are crazy busy and want to utilize some leftover fridge & pantry items. Since I already had plenty of Marinara, total cost for everything was only $7.51 Yields 10-12 servings.

Baked Spaghetti
1 pound spaghetti cooked al dente
1 pound ground beef or turkey
½ tsp salt
1 tsp Italian seasoning
3 cups marinara sauce
1/3 cup grated Parmesan cheese
16 oz package shredded cheese

Preheat oven to 350.

In a large skillet, cook beef season w/ salt and Italian seasoning set aside.

In a large bowl combine cooked ground beef, sauce and pasta. Transfer mixture to a 13x9  pan that has been coated with nonstick spray. Sprinkle cheeses in an even layer across the top.

Bake for approximately 30 minutes or until cheese is slightly browned. Remove from oven and let rest for at least 15 minutes before serving.

Notes / Tips: Use any kind of shredded cheese you like. Typically I will use an Italian shredded blend, mild Cheddar or Mozzarella.  feel free to sneak in some finely diced veggies to add more body to this sauce and get rid of any leftover veggies. Since I am going down memory lane (again) I would suggest either red or purple Kool Aid to go along with this. That’s what I always drank with it. However now that I have grown up ( debatable) I would recommend Chianti. If you manage to have any leftovers the flavors maturate and taste even better the next day.

Memory Lane Marinara Sauce

It has been said that there exists a correlation between scent and memory. One of the things that I love the most about cooking is how certain scents can take you back to different places in time. It could be the smell of fresh baked goods that reawaken thoughts of Moms and Grandma’s, or the way a fresh slice of pineapple perfumes the air and transports you back to an island vacation.

For me the smell of a homemade Marinara takes me back to Cleveland. My favorite restaurant in Cleveland was the “New York Spaghetti House”. The smell of their sauce would permeate throughout the overcrowded city street. The food was always incredible. The décor seemed to be something straight out of a Mario Puzzo novel. Slightly dim lights, a ménage of pictures on the wall and an obligatory Moose / Deer Head on the wall (I’m not sure what it was but it scared the daylights out of me as a kid).

I learned at an early age, that the key to a perfect Marinara involves quality products simmered over a low heat for a long period of time. Unfortunately most of us do not have 4-6 hours to simmer a sauce like the guys from the Spaghetti House, but you can still achieve that old world taste in a fraction of the time.

I know that suggesting that you simmer a tomato sauce for under an hour is Culinary Treachery for many. But this method still produces a vibrant and flavorful sauce. Yields about 3 Cups.

Marinara Sauce

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
28 oz can crushed tomatoes
¼ cup red wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes

Sauté onion and garlic in olive oil on low heat about 5 minutes.
Add remaining ingredients. Stir to combine well.
Cover pot with lid. Simmer on low heat for at least 30 minutes.

Notes / Tips : Use a quality brand of tomatoes I love Cento, Tuttorosso and Contadina. This sauce will hold up for about 3 – 4 days in the refrigerator or two months in the freezer. When adding the wine, be sure to add something you would actually drink most “cooking wines” are salted and well… gross. I use this sauce in so many dishes. It was used in the Eggs in Purgatory post, and will be featured in an upcoming baked pasta. Mangia Mangia Mangia!

Slacker Chef's Caesar Salad

So this past weekend I attended the Taste Expo. It’s a new Gourmet Festival that I am hoping will return next year. I had a blast at all the seminars, and meeting Guy Fieri, Fabio Viviani, Aaron Macargo jr. and Jacopo Fellini was the icing on the cake (pun intended). Anyway in all the excitement of eating and networking I forgot to do the shopping for this week. Way to go slacker.

Seriously! How does this keep happening to me, I make a living cooking for others but I do not have sense enough to remember to buy food for myself. Once again I come home from a long day at work and the pickins are slim. Looks like I’ll be having a salad….

Of course I will not be making one of those cute little wimpy salads that many restaurants charge an arm and a leg for. Sometimes I’ll order one of those when I’m trying to “behave” whatever that means. The waiter will bring it, and all I can think of is that I have had more food stuck in my teeth than what is on that plate (was that too explicit).

This is my twist on the very popular; often banal, Caesar Salad. This salad was created by a guy in a similar situation to mine. Caesar Cardini came up with this salad using only the few things he had left in his kitchen. At least that is what Wikipedia said. Okie dokie on to the salad.

If you have access to local grown produce then snatch up some romaine or your favorite green from them. I usually make my own dressing, but bottled ones will do just fine. Total cost for everything was $6.28 Yields 6-8 servings

Caesar Pasta Salad

1 head of romaine ( washed and cut)
12 oz box Penne Pasta (cooked and chilled)
1 ½ cups cooked diced Chicken
¼ cup Caesar Dressing
½ cup grated parmesan
Croutons
¼ cup bacon crumbled ( about 3 strips)
Black pepper

In a large bowl toss lettuce, cooked pasta, chicken and Caesar dressing together until salad is evenly coated.
Add more dressing if desired
Plate and garnish with parmesan, croutons, bacon and black pepper

Notes / Tips: Even though it takes a little extra time, cook and crumble the bacon for your garnish. I use maple smoked bacon that is great on this salad. I find bacon bits to be a tad rubbery, to me they look and taste like pieces of pencil eraser. You will also want to buy a quality crouton or make your own.

Too hyped to sleep

It is almost 4am and I have been waking up every hour to make sure I have not missed the alarm. In a few hours I will be having breakfast with one of the people I wanted to meet / cook with for a while. I am going to the Taste Expo and meeting Guy Fieri.

I think I was about 8yrs old the last time I was this anxious about meeting someone. I was going to a meet and greet with the Power Rangers (Insert jokes here). Flash forward over a decade later and I have got the same feeling.

Along with Guy, Fabio Viviani from TOP CHEF and Aaron from Big Daddy’s House will be there. Between them, beer and wine seminars and free food samples it’s like a Foodie’s Disney World.

Alright back to bed, five hours to go.

To see the other Chefs I want to meet  click on my Facebook Badge

Asparagus Jackson Pollock Style

Before we consume food with our mouth, we eat it visually. No doubt you have heard  chefs talk about the importance of presentation. Of course not all of us have the tools or the training as those decorated chefs, but you can still crank out some amazing looking and tasting meals with simple ingredients.

Jackson Pollock is one of my favorite painters, I love his chaotic style and that is often reflected in my plating style. For this dish I wanted to create something with bold flavors and an even bolder look. The Asparagus and tomatoes are fantastic when they are grilled. The saltiness of the Romano cheese is a great contrast to the sweet pungent flavor of the Balsamic. Perhaps one of the greatest things about plating this is, that no matter how you do it, it’s still going to make you look like a rock star chef. So find your Billy Idol album turn it up full blast while you make this rockin dish. A word of caution though, make sure you don’t get to carried away singing and drizzling the Balsamic. During the chorus of Rebel Yell I got a little too caught up in the moment and accidently flung Balsamic on the kitchen wall. Yields 2 servings

Grilled Asparagus & Tomatoes w/ Balsamic and Romano

1 large Bundle Asparagus (rinsed and woody ends removed)
2 Plum Tomatoes
Salt & Pepper to Taste
Balsamic Vinegar
Shaved Romano Cheese

Preheat Grill, and coat grate w/ olive oil or nonstick spray

Arrange Asparagus in a single row across grill grate, grill about 2-3 minutes per side or until tender

Slice tomatoes into 8 equal slices.Grill Tomatoes just enough to slightly char skin and for sugars to caramelize

Season Asparagus and Tomatoes lightly w/ salt and pepper

Drizzle with Balsamic and top with shaved Romano

Notes/ Tips: This dish is excellent served warm or chilled. I serve this with grilled fish or roast pork. Make sure you use a quality balsamic. The bottle I have is from a gourmet shop and is the consistency of maple syrup

Heads Up 7up....Cake

It was the summer of 99 and I just gotten my first job. I was working for the Crook and Chase television show. Unlike most teens on their first job, it was very difficult to get away with any thing because my entire family worked in different departments. Big brother was literally watching me. The show had all sorts of contest and colorful guest. My favorite contest was the hunt for the best pound cake.

I got to know many of the members of the studio audience because they had purchased season tickets to the show. The majority of them were sweet old ladies (Think Aunt B form Mayberry). Most of the ladies knew each other and looked forward to seeing each other and gabbing about any and everything under the sun. That is ….until the Pound cake contest. It was hilarious to see the women who were making plans to play cards on Tuesday fussing about who’s cake was better on Friday. Forget Tyson vs. Holyfield, our theatre had Gertrude vs. Prudence.

There were so many cakes submitted. Some were delicious, others well, let’s just say they were better suited for Softball practice and not consumption. There were cakes in Bundt pans, cakes in loaf pans, cakes with frostings and cakes with glazes. I’m starting to sound like a Dr. Seuss book “I ate cake in my house, I ate cake with a mouse..”

The winner of the contest made a cake that I had never heard of. Her cake was moist and flavorful and contained 7up. I could not believe that the un-cola could produce a cake this fantastic. I lost the award winner’s recipe, but after much trial and error and some help from me mum, I came up with this recipe that definitely deserves a blue ribbon. You probably have most of the ingredient on hand. Total cost for everything was $ 5.82 Yields 12 servings

7up Cake

3 sticks Butter, softened
3 cups Sugar
5 Eggs
3 cups Flour
2 tsp Vanilla extract
3/4 cup 7UP

Preheat oven to 325
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7UP; mix well.
Pour into greased angel food (or bundt) pan. Bake for 1 hour or until done. Let stand for at least 10 minutes before removing from cake pan.

Notes / Tips: Try using a combination of vanilla and lemon extract in this cake. Jasmine, Almond and Pineapple extracts will also produce a flavorful cake. Normally I would suggest a dessert wine, but this is best with a tall glass of cold milk (with a bendy straw).

Southern Fried Super Fantastic Pork Chops

That’s right fried, I know many bloggers and chefs are against fried anything, but my friends I am the complete opposite. Being a southerner I enjoy my fried food, if I could figure out how to fry water, I would have a chicken fried water recipe. Pork chops are fantastic when fried properly.

These chops have a very light crispy coating, while maintaining their moist flavorful meat. And unlike many fried dishes, these pork chops will not leave your plate or insides looking like the BP Oil Spill. These go really well with just about any vegetable, this time of year I usually serve them along with a simple salad of fresh tomatoes and cucumbers from my garden. To keep this an authentic southern recipe make sure you have a large enough brown paper bag to add your flour and shake your pork chops in. Most southern cooks swear by this method, I’m not sure if the paper imparts some sort of enzyme that tenderizes the meat or if it just distributes the flour evenly over the meat. All I know is, that I am a fifth generation bag shaker and the meat always comes out delicious. Total cost for this was only $5.37 yields 6 servings

Southern Fried Pork Chops

1 cup oil for frying (I use peanut or canola)
6 boneless Pork chops ½ “ thick
1 large egg beaten
1 tsp salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
1 ½ cups self rising flour
¼ tsp salt
¼ tsp pepper

Place oil in frying pan over medium heat.

Whisk together egg and next four spices. Pour mixture over chops and let marinate for at least 10 minutes.

Combine flour salt and pepper in a large brown paper bag fold bag over and shake to distribute salt and pepper.

Place chops in bag two at a time and shake to coat. Shake off any excess flour and place in hot oil. Cook for approximately 2-3 minutes per side. Or until golden and juices run clear.

Notes/ Tips: Drain your pork chops on a cooling rack to ensure crispness. For wine, Rieslings can handle the spice and crispness of the chops, or you can do what I do and just pour a tall glass of sweet iced tea.

Wonton Napoleons

Typically I am a big dessert guy. I’m usually the one that asks to see the dessert cart first at the restaurant and inquire if they have a dessert sampler. I love mile high cakes and sundaes that look like they come served in punch bowls covered in all sorts of candied sugary goodness. However, this time of year a gut full of Fudge Brownie A la Mode and 85 degree weather is not the best combo.

My Wonton Napoleon is great for even hardcore dessert lovers. It has all of my favorite components of a great dessert. The Wontons provide a crisp foundation that pairs well with the rich silkiness of the ricotta cream and the fresh fruit impart a sweet and tart trait. I’m using Mango, Pineapple and strawberry, but his dessert will work well with just about any fruit. This is a great summer dinner party dessert. It is filling, fairly healthy and inexpensive. Do not assemble these too far in advance. The cream and the fruit can cause the wonton skins to get soggy. Yields 6 servings

Wonton Napoleons

18 Square wonton skins
8oz Fat free Ricotta Cheese
1 tsp Vanilla Extract
3 Tbs sugar
½ cup diced strawberries
½ cup diced pineapple
½ cup diced mango

Preheat toaster oven/ oven to 350. Place wonton skins in a single layer on a baking sheet and bake for 5-7 minutes (until skins are golden brown and crisp).

Combine ricotta, sugar and vanilla in a large bowl. Beat until all ingredients are incorporated and mixture is smooth.

Assemble Napoleon by placing baked wonton skin on plate. Top with a generous spoon full of ricotta cream and diced fruit.

Repeat this 2 more times alternating the direction of the wonton skins. Garnish plate with any extra diced fruit.

Notes/ Tips: Wonton skins are widely available at most grocery stores. Look for them in the produce section. As far as wines are concerned you can go in a few directions. Canadian Ice wines or Sauternes are great. Prosecco is also a fantastic option, this wine pairs very well with ricotta based dishes.

PIT-CHOS

Long before the Fusion Cuisine trend took off, I was concoting all sorts of dishes. In retrospect I would have thought twice before eating the White Cheddar and pickled pepper omlette w/ steak sauce, but I was 10 and it sounded good at the time. I still splice more componets together than Dr. Moreau, only these days most of my dishes do not require a trip to the ER. One of my more successful cuisine hybrids is PIT-CHOS.

One of my favorite Mexican snacks crosses over the border to Lebanon to create these Pita Nachos. Loaded w/ grilled chicken, hummus, and fresh diced veggies these nachos are as healthy as they are flavorful. The PIT-CHOS are great as a starter or a light meal. To avoid soggy pitas add hummus right before serving.

Pita Nachos

1 large pita (6-8")

1 Tbs olive oil
1 tsp Italian Seasoning
1/4 cup Hummus
1/2 cup cooked shredded chicken

1/4 cup diced tomatoes

1/4 cup diced onion

1/2 cup shredded lettuce
1/4 cup diced roasted red pepper

1/4 cup finely grated feta cheese

Preheat oven or taster oven to 350. Brush Pita with olive oil on both sides and cut into 8-10 equal edges.

Place pita wedges on sheet pan, sprinkle with seasoning and bake 5- 7 minutes (unitl lightly golden and crisp).

Allow wedges to cool slightly, then arrange on a large enough plate.

Layer next 7 ingredients on top of chips

Devour!!

Notes/Tips: These are a great party food and pair well with both Pinot Grigio and Pinot Noir. I would reccomend a California Pinot Grigio, preferably a Santa Barbara. These wines typically have citrus and faint peppery notes that pair well with the richness of the Hummus.

CHCL8 TDE

 It was about 3 years ago; I had gotten a job as part of the opening team for Hard Rock Park. It was surreal to be part of a project that large from the ground up. I met some of the most hardworking, passionate and creative people while I was there. Of course there were meetings after meetings for planning this that and the other. Even though the VP of HR was an awesome boss, she uttered some words one day that I do not think any employee wants to hear. “I need you all to stay this evening for a meeting and a TEAM BUILDING EXERCISE.” I had heard horror stories from friends at their jobs about dry speeches that lasted for hours and customer service role playing routines ect. To my pleasant surprise it was nothing like that.

After discussing what we could do to deliver the best possible customer service there was a Killer steak dinner and the team building portion of the evening. We were each given a piece of paper to create a license plate that reflected our personalities. We talked with one another to try and figure what we could make using only 8 characters. I came up with CHCL8 TDE (Chocolate Teddy). Since the park was not completed, it was mandatory that we wear hard hats when going outside. A lot of us decided to decorate our hard hats with the names we created for our license plate.

From that team building exercise I was inspired to concoct a new chocolaty treat that I could put my new nickname on. You guessed it chocolate dipped teddies. I do not know anyone who does not like chocolate or Gummi Bears. When you combine the two you get a candy that is borderline sybaritic. When making these try and use a larger Gummi Bear. Allow these to set in a cool dry place. If you decide to cool these in the refrigerator, allow them to come to room temperature before you eat them. These are very hard when you first pull them out of the refrigerator, I almost cracked a molar on one that I ate straight out of the fridge. These are great to make for a movie night, you will want to make a few batches depending on how may friends you have over, they will disappear quickly

Chocolate Teddies

5 oz bag Gummi Bears
1 cup Chocolate Chips

Add one cup of chocolate chips to a microwave safe bowl, microwave for one minute and stir. Heat for another 10 seconds if the chocolate isn't completely melted.
Stick a toothpick gently into the head of a Gummi Bear then dip it into the melted chocolate.
Lay the chocolate covered gummy bear onto a large plate lined with wax paper. Place the gummy bears into the refrigerator dark cool place for 15 minutes until the chocolate sets.
Remove all toothpicks and enjoy.

Notes/Tips: Feel free to dip the bears into the chocolate using a fork, doing this will add more chocolate to each bear but they will still turn out fine. Use any kind of chocolate you like dark, milk, white or a combination of all three.

Eggs in Purgatory

So today was one of those days. Woke up late and my allergies were going crazy (thanks pollen) it was 8:40 my shift started at 8:45 and I had to make that dreaded call to my boss to let her know I was going to be late. I arrived at work on what seemed to be the busiest day of the season. Our phones were ringing off the hook and we were in the process of changing our billing system. Right in the middle of an order I had to reboot my PC and redo the order in the new program. My customer was less than thrilled to give me his information all over again, can’t say I blame him though. I hate it when I get stuck on the phone and hear “there is going to be a delay my computer is acting up”.

I finally made it home and was starving, I could not wait to sit down, watch the game and have a nice big plate of……….Oh yeah I was supposed to go grocery shopping today. I dash to check and see what food I have that I can turn into something that resembles a decent meal. In the fridge there is a box of baking soda, assorted condiments, some eggs, cottage cheese and milk, which happen to be in the same jug (it expired when?). In the freezer I have got some leftover homemade Marinara Sauce, a tv dinner covered in snow, a brisket and another box of baking soda (clean is serene). I’m to tired to go to the store and it will take me until 4am to thaw and cook a brisket properly. So I’ve got my Marinara and the eggs to work with. Might as well whip a batch of Eggs in Purgatory.

Not sure how this dish got its name but it’s eggs poached or baked in tomato sauce. But I think Eggs in Purgatory sounds cooler. In Ohio I lived close to the Italian neighborhood, we had a family friend named Rose who first shared this recipe with us. I was a bit squeamish at the thought of eggs and spaghetti sauce, but it is delicious. The eggs give the sauce more body and a velvety texture. It is hard to believe that a dish with only 2 ingredients can have so many nuances and complexities. I am enjoying mine with a piece of Focaccia bread. How crazy is that I barely have any normal food but I have artisan Italian bread, go figure. This recipe is ridiculously inexpensive and quick yields 2 servings

Eggs in Purgatory

1 cup Tomato Sauce
4 large eggs
Fresh ground Black Pepper
Grated Parmesan

In a large sauté pan place prepared tomato sauce; bring to a simmer.
Break eggs into a shallow bowl.
With a spoon, make a well in the tomato sauce.
Slide an egg into the sauce and continue with the remaining eggs.
Cover and cook for 3 minutes, or until the eggs are done to your taste.
Garnish with Black pepper and Parmesan, serve with your favorite bread

Notes / Tips: This dish is great anytime of day Rose told us when she was still in Italy she would make it for Breakfast all the time. These eggs are also delicious over pasta.

Salmon Croquettes w/ Lemon Dill Aioli

 I am always willing and ready to lend a helping hand when someone asks me “what should I make for dinner”. I have hundreds of responses to this question depending on the person and what they enjoy eating. This recipe is for my coworker Ms. D, like so many people I meet she is in a bit of a cooking rut. Pork chops tonight, meatloaf tomorrow……we got to talking and I asked her if she liked seafood and fish “not as much as I should. I’ve got some frozen salmon fillets I have no idea what to do with”. Los to the rescue, but before I dazzle everyone with what I have got up my sleeve, let’s talk Salmon. Loaded with Omega 3’s and antioxidants it should be a staple in your diet, especially if you are an athlete. I hate to use the vernacular of a four year old, but salmon when not prepared and seasoned well can be very "ICKY!" But never worry this recipe will produce a moist and succulent cake that pairs excellently with the Lemon Dill Aioli.
The great thing about these salmon croquettes is that they are quick, inexpensive, and have boo koo flavor.

YIELDS: 12 Appetizers or 4 Entree servings



Salmon Croquettes
2 cups cooked or canned salmon
2 thinly sliced green onions (white parts too)
2 slices of bread torn in small pieces
1 large egg
½ tsp lemon juice
1 tsp garlic powder
Pinch of coarse black pepper
1 tsp seasoned salt

In a large bowl combine all ingredients until mixture is the consistency of thick mashed potatoes. Chill in the refrigerator for at least 15 minutes.
Remove from refrigerator and place a skillet over medium heat. Add enough olive oil to barely coat the bottom of the skillet.

Using a tablespoon scoop mixture out of the bowl and shape into patties about an inch thick

Carefully place in skillet and cook 3-5 minutes per side or until golden. Blot excess oil on paper towels. Garnish with Romaine or your favorite green and Lemon Dill Aioli

Lemon Dill Aioli
1 TBS dill
1 tsp lemon juice
½ tsp brown mustard
¼ cup mayonnaise

Combine all ingredients in a bowl. Mix well, cover and chill for at least 20 minutes. This is fantastic on poached salmon and many grilled or broiled fish.

Notes/Tips: you can use caned salmon for these. There are bones and skin that are edible but I go ahead and remove them. If you are like Mrs.D and have fresh or frozen Salmon, poach your Salmon first. Place your fish in a large pan with a lid. Add enough water to barely cover the fish. To the pan add ½ a lemon a few peppercorns and a pinch o salt. Simmer covered on medium low heat for 5-7 minutes.

Coffee addiction quick fix smoothie

My name is Los and I'm a coffee addict.

I think my addiction first started in 3rd grade. I was on a SUPER FANTASTIC field trip to the Hospital. We were studying the circulatory system and our teacher took us to meet one of the city's best cardiologists. My friend's class got to go to the zoo and I was stuck in dank hospital room with the rest of my class, GOOD Times. After listening to the doctor harangue on and on about how blood flows to our heart and blah de blah blah blah. We got to go downstairs and purchase some of the overpriced toys and snacks from the gift shop (yes this field trip was as lame as it sounds).In the hallway next to the gift shop was the giant bright orange Lance snack machine and a hot beverage machine. Even though my classmates were wide eyed neophytes to the coffee world, I had been sneaking sips of my Grandpa’s coffee for years. I knew French toast was really good, so I figured since French Roast rhymed with French toast it had to be just as good. So while all my friends were enjoying hot chocolate I was the only brave (foolish) soul drinking French roast. At 8 years old my palate had not matured enough to appreciate the complexities of coffee brewed from a dilapidated vending machine covered in a dusty sticky film. My caffeine high did not kick in until I was back in class. My poor teacher, not only did she have to try and catch me and peel me off the walls, she also had to try and explain to my Mother why her child had turned into Warner Bro's Roadrunner (serves her right for planning such a crappy field trip). After I came down from the caffeine rush I knew I was hooked.

As time progressed so did  my need for coffee, middle school was my gas station cappuccino phase. During high school I was all about Starbucks. These days I fancy Turkish and Cuban Coffee. Like everything my coffee habit has gotten much more expensive. Don't get me wrong you will still find me twitiching in the lines of coffee shops hoping that the barista hurries up so I can get my White Chocolate Mocha before I turn into Mr. Hyde. However when I am low on cash and time this is a great alternative to some of the overpriced frozen Espresso drinks. You will still get the much needed caffeine jolt with less money and calories. Freeze your milk the night before in either an ice cube tray or shallow bowl. This will add more flavor and richness than plain ice. Yields 2 servings

Coffee Smoothie

8oz container vanilla yogurt
1 tsp instant coffee or espresso powder
½ cup frozen milk
Sugar or flavored syrup TT

Add first three ingredients to blender. Cover and blend until all items incorporated. Remove lid and adjust to your desired level of sweetness. If mixture is too thick  add milk  until desired consistency is reached. Garnish with whipped cream and cocoa powder.

Notes / Tips: I use Torani Syrups to flavor my coffee drinks the caramel is my fave. If you are as hardcore as I am feel free to increase the amount of espresso powder by another teaspoon.

Toaster Oven Tandoori Chicken

Greetings my broke brethren and dorm room denizens. I wanted to share my version of Tandoori Chicken with you all. Tandoori Chicken, a popular Indian dish, is made by marinating chicken in a mixture of citrus juice, yogurt, curry and other fragrant spices. The chicken is cooked in a clay oven called a Tandoor (hence the name), the Tandoor can reach and maintain temperatures up to 900 degrees Fahrenheit. The heat from this oven produces a beautifully crusted chicken that is tender and juicy. Several food service suppliers are beginning to sell clay and stainless steel versions of these ovens for around $3,000. Needless to say I doubt a Tandoor will be making its way into my home anytime soon.


With a few ingredients you can still achieve a Tandoori Chicken that will make you think you are dining in New Delhi. This dish is perfect if you live in a small space, the only thing you will need is a toaster oven and microwave. I am serving this with Basmati Rice, diced tomatoes and onions. If you have the time and space to make a pot of Basmati Rice, go for it. I never did learn to cook rice properly (sorry Grandma) so the microwave rice is a life saver for me. Unfortunately there are no Indian Markets where I live, however by combining a packaged citrus marinade and some curry powder, I was able to produce a marinade that tastes almost exactly like the one from the restaurant I visited. You will be able to find all of these ingredients at your grocery store. To keep this a fairly quick recipe, I would avoid using bone in cuts of meat. Boneless chicken thighs or breasts are best for this dish. Total cost for everything was $7.63 Yields 2 Servings

Tandoori Chicken

2 Boneless Skinless Chicken Breast or Thighs
6 oz container plain yogurt
½ packet McCormick Mojito Lime Marinade
1 tsp Curry powder
Basmati Rice (I’m using Uncle Ben’s Ready Rice)

Preheat toaster oven / oven to 350 degrees
Combine yogurt, marinade mix and curry powder together in a bowl. Add chicken to yogurt mixture.
Stir to evenly coat chicken. Refrigerate for at least two hours or overnight.
Place chicken on baking sheet/ pan that has been coated with nonstick spray. Bake for 10 – 15 minutes.
Turn oven to broil and allow chicken to cook until yogurt coating begins to turn dark brown color
Remove from oven and let rest 10 minutes before slicing.
Serve with basmati rice and garnish with tomatoes and onions.

Notes / Tips: Make sure that your chicken has a generous amount o f the yogurt coating on it when you place it on the pan. The combination of the yogurt and citrus will both tenderize and keep the meat juicy. If you plan on garnishing the dish with the raw onions, dice the onions and then place them in a bowl of ice water for around 10 minutes. This will take some of the harshness away from the raw onion and make it much more palatable. If you can not find this brand of dry marinade, a teaspoon of lemon pepper and garlic powder will produce a similar flavor.

Mushroom Crostini, homage to Julie and Julia

Any film that is food related is usually on my must see list. 2009’s Julie and Julia was a great movie. Even though Meryl Streep and Amy Adams did an amazing job in the movie, for me the real star was the food. The most memorable scene for me was Julia’s advice on cooking mushrooms. Something as simple as some seasoned up fungi can send your palate on a fantastic voyage. I love all mushrooms; from the meatiness of Portobello and Porcini or the beautiful earthiness of Morrel and Shitake.

For this recipe I will be paying homage to Julie and Julia with my Sautéed Mushroom Crostini. I ‘m using a combination of Button (white), Cremini and Portobello for this recipe, feel free to use any combination you like. With only a few ingredients, this recipe gets all of its flavor from the preparation. It is very important that your oil or butter is very hot when you sauté your mushrooms, this also applies for the bread. If you grill or toast your bread make sure each side is coated generously with oil and/ or butter. Make sure that your mushrooms are not too crowded in your skillet. Overcrowding your pan can cause your mushrooms to steam; you want to aim for a nice brown crust on both sides of your mushrooms.

This is a very versatile dish. I have prepared these and countless other versions for everything from cocktail parties to brunches. Grilled onion or shallot and thyme are two great additions to this. For more of a Mexican inspired Crostini add diced tomato and sprinkle with Queso Fresco. If Gruyere is not easy to find, Swiss is a great substitute. Avoid assembling these to early, the water from inside the mushrooms can make your bread soggy. Depending on the size of your Baguette you will probably YIELD 12-15 Servings

Mushroom Crostini

1 Baguette
1lb (16 oz) assorted mushrooms
2 Tbs Olive Oil or Butter
Salt
Pepper
1 cup grated Gruyere

Heat 2Tbs oil or butter in a large Sauté pan. Slice cleaned mushrooms and blot any excess water on paper towels.
Add mushrooms to hot pan in a single layer and cook until browned on each side.
Slice Baguette at an angle into 12-15 equal slices. Coat each side w/ oil and or butter.
Grill or toast bread until browned on each side.
Season mushrooms generously with salt and pepper. Spoon mushrooms onto each slice of bread.
While still warm sprinkle with grated Gruyere. Serve immediately.

Notes/ Tips: Mushrooms pair very well with a vast array of wines. If you are using earthy mushrooms try Pinot Noir or Nebbiolo. For mushrooms with meaty textures like Portobello go for something bolder like a Cabernet Sauvignon. A full bodied Chardonnay will pair well with standard White Button mushrooms.

Blenders and Cauliflower? Delicious and Healthy? Can it be???

Cream of Cauliflower Soup

Cauliflower, perhaps one of my least favorite veggies growing up gets a much needed makeover in this velvety soup. For all my friends in college this a great recipe for you.Use your blender to puree this soup. I know it’s shocking; it can be used for something besides Margaritas and Mudslides. This is a great go to meal while cramming for exams.

Growing up I used to dread seeing the white brainy looking mass on the dinner plates. I come from a family of great cooks, but none of them ever got it right with Cauliflower. I am not sure why this black sheep (or white rather) of the cabbage and broccoli family seems to perplex even some of the most seasoned home cooks and chefs. Loaded with Vitamin C, low fat, and produces anti-cancer compounds, why is it that most of us only want to drown it in Ranch dip at parties or smother it in Day-Glo cheese sauces?

My head instructor in Culinary School shared one of his favorite cauliflower recipes with me. The dish was composed of steamed cauliflower, herbs, salt and pepper, chopped hard boiled egg and bread crumbs. Beautiful and slightly aromatic the Cauliflower Polonaise was a hit in the dinning room that afternoon. But I didn’t care for it. The dish was composed beautifully and well seasoned; for me it just lacked pizzazz, wow factor, intensity,vigor,….. You get the point. But wait! What if we pureed this sans the egg, incorporated a rich stock and finished it with cream. Then we may have something.

With Speedo season right around the corner I’m looking for ways to cut calories where I can. What is great about this soup is that its texture is similar to one of my favorite soups, Cream of Potato. It is high in fiber and the addition of evaporated milk instead of cream gives it that silky creamy taste, but with less fat and for less money. I already had the dried spices in my cabinet, so I only spent $4.73 on everything Yields 4 servings

Cream of Cauliflower Soup

1 lb fresh or frozen cauliflower florets
2 stalks celery diced
½ onion diced
1 Tbs butter or olive oil
½ tsp thyme
½ tsp garlic powder
1 cup chicken broth
12oz can Evaporated milk

Place butter or oil in a large pot and heat over a medium – high heat.
Sauté cauliflower, onion and celery until onion and celery are translucent.
Stir in thyme and garlic powder. Pour in broth and evaporated milk, simmer for 10- 15 minutes.
Remove pan from heat, transfer mixture to blender and puree until smooth. Return soup back to pan, place over heat and simmer until soup is thickened until desired consistency. Season with salt and pepper to taste.

Notes/ Tips: To avoid fractures in your appliance, make sure that your blender can withstand high temperatures before transferring the soup. This soup is great with any sort of garnishes on top: chopped scallions, bacon bits, shredded cheese, ect. I used some thyme and coarse black pepper for mine.

$30 Superbowl Mango Pineapple Magdalenas

Magadalenas are sweet fluffy cupcakes found all over Spanish and Cuban bakeries. I decided not to use the cupcake liners for these because I wanted a more rustic look. Actually I’m lying, I thought I still had liners in the cabinet and the store was closed when I started making these. Anyway, the addition of fruit nectar and crushed pineapple are a pleasant change from the typical lemon flavor. The Mango nectar also gives them a vibrant orange hue. These are ridiculously easy to make and have loads of flavor. The recipe makes about 3 dozen cakes. Time for the moment of truth, total cost for this recipe was $5.34 Whooooo!!!! I’m under budget by .53 cents gumball machine here I come.

Mango Pineapple Magdalenas (Cupcakes)

1 Box Butter Cake Mix
1/2 cup mango nectar
1 Tbs oil
1 large Egg
8oz can crushed pineapple (drained)

Preheat oven to 350
Combine all ingredients together in a large bowl
Either spray a cupcake tin with nonstick spray or line them with paper liners
Place one tablespoon of batter into each space filling it halfway, bake for 10 minutes or until center springs back when touched. Serve warm.

Notes/ Tips: Jumex and Valle are two companies that make great fruit nectars. These can be found on either the juice aisle or in the Latin foods section of your grocery store. Dried mango, coconut and other dried fruits will also produce some excellent cupcakes. The butter cake mix gives them a rich creamy taste without the added fat. What fruit and nectar did you use, did you do the cha cha when you tasted how great they are?

$30 Superbowl Party Pulled Chicken Subs w/ Sofrito Sauce & Ensalada Tipica

With only $17.31 left of my $30 budget for game day I still need a main course and a dessert, okay here we go. Two of the most famous Cuban dishes are Cuban Sandwiches and Arroz con Pollo, I decided to marry these two dishes to create my own unique sub. As a southerner I am no stranger to a good pulled pork or chicken sandwich, I used my tried and true method to make a pulled chicken then let it simmer in the sofrito sauce. I will be using chicken thighs, because they are very meaty and moister than white meat. My package for 10 thighs was only $5. 66 compared to the breast which were almost double that. Use any bread you like for this, just make sure you have enough for 10 portions. I would avoid using a Baguette; you want a bread wide unsought to pile on the meat. The Esalada Tipica is Cuba’s version of a tossed salad; the vegetables usually consist of tomato, cucumber, lettuce, onion and radish. The crowd I will be feeding are not crazy about radishes or raw onion, so I will just be doing cukes and tomatoes. To salt the sofrito sauce I used a tomato bouillon cube, Knorr and Maggi are the brands I buy. Total for the subs & salad $11.44 yields 10 servings

Pulled Chicken Subs w/ Sofrito Sauce

10 chicken thighs rinsed & patted dry
Salt
Pepper
2 Tbs Oil
2 Garlic cloves minced
1 tomato or chicken bouillon cube
 6oz can tomato paste
1 lrg green pepper sliced thin
½ lrg onion sliced thin
1 cup of water
Sub Rolls or French Bread

Preheat oven to 350
Season each thigh generously with salt and pepper. Place Thighs in an oven safe pan that has been sprayed w/ nonstick spray. Add enough water to cover the bottom of your pan. Cover with foil and cook for 30-45 minutes (until meat pulls away from bone).

While chicken is cooking prepare Sofrito sauce. Heat the 2 Tbs of oil over medium heat and sauté garlic. Stir in bouillon cube until dissolved. Stir in remaining ingredients, except bread and reduce heat to low

Remove chicken from oven, cool until you are able to pull meat off each bone, Discard skin fat, and bones. Stir pulled chicken into sofrito sauce. Simmer mixture for 10 minutes.Toast bread and spoon chicken mixture onto each slice.

Ensalada Tipica

3 large Tomatoes
2 large cucumbers
1 head iceberg lettuce
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Chop veggies. Stir together remaining ingredients and pour over chopped vegetables. Toss to evenly distribute dressing.

Notes / Tips: You can make your pulled chicken the night before, and stir it into your sauce a few minutes before your guests arrive. If you enjoy spicing things up, add in a tsp of red pepper flakes or a few dashes of hot sauce. The bouillon cubes that are used for this are slightly larger than the standard ones. Look for these in the Latin foods section of your grocery store. Use any combination of veggies you like for the salad, be sure you do not put dressing on it to early, this can cause your veggies to wilt.

$30 Superbowl Party Onion Straws

Oregano & Garlic spiced Onion Straws

Onion Straws are not really screaming Cuban or tropical, I just had not made any in a while and I figured this would be the perfect time. You may have most of the items needed in your pantry and fridge (cooking oil, flour, milk and eggs). I am using large Vidalia onions, they produce a sweeter onion ring. When preparing these use one hand to dip in the milk wash and the other to dip onions in the flour. This will prevent your hand from being covered in gunk at the end of the process(neat freak alert). The thinner you slice your onions the quicker they will cook. Has anyone tried using those onion goggles when chopping onions, now and then I will find an onion that has me crying more than I did when Sharptooth was eating the cute little baby dinosaurs in The Land Before Time. Perhaps that was sharing too much. There are a few tips you need to follow when frying. 1 make sure your oil is hot enough you can test it by holding a piece of bread(with tongs) down in the oil. If little bubbles form around it and brown the edges, it’s ready. 2 Make sure you do not put too much in at one time; this will cause your oil’s temperature to drop. 3 wait about 30 seconds between frying batches of onion, this will allow your oil to come back to it’s ideal temperature. I had to buy some peanut oil to fry these so my total came to $8.56 yours may be less if you have the pantry items already. One large onion makes about 3 servings

 Onion Straws

4 large sweet onions (Maui, Vidalia, Yellow)
1 large egg
1 cup milk
½ cup water
2 ½ cups flour
Salt to taste
Pinch black pepper
Oil for frying (I typically use peanut or canola)
Garlic salt
Dried Oregano



Preheat heat large pot filled with cooking oil
Peel onions and cut into thin rings or slices.
Mix together egg, milk and water. Put onions in the bowl, turn onions to ensure each piece is coated with the milk mixture.
In a large bowl combine flour salt and pepper. Grab a large handful of onions out of the milk wash, shaking off the excess liquid. Place the onions in the bowl with the flour and toss until they are all coated with flour. Use your tongs to remove them from the flour and place in the hot oil.
Fry onions in small batches for about 3 minutes or until they are a light golden brown color. Drain on paper towels and lightly sprinkle them with garlic salt and dried oregano.

Notes / Tips: These onions are great for just about any event. For an Italian starter sprinkle them with grated Parmesan cheese and dried basil. They are also fantastic on top of meatloaf or Bbq sandwiches. Making Green bean Casserole? Top it with a few of these to make it your signature dish. How did yours turn out?

$30 Superbowl Party Tortilla de patatas

Potato Chip Tortilla

No that it is not a picture of Pac-man, this just smelled so good I couldn't resist taking a slice. Unlike the crispy chips we love covering in fluorescent orange Nacho Cheese, or dipping in salsa; this Tortilla does not contain flour. This is just a fancy schmancy name for a potato omlette. Typically it is served as tapas and cut into small slices or cubes. When making this feel free to add in whatever you like. Ham, spinach, capers, bell peppers and onions are all my favorites. The recipe usually calls for super thin slices of potato but if your knife skills are not the best, just do what I do and use your favorite potato chips.


Oh yes the Kid has done it again. I can't take all the credit for this one though; this recipe has been adapted from one of my favorite chefs, George Duran. Use a thicker cut chip, either Ruffles or your favorite Kettle Chip. While we are talking about potatoes, do you all remember when Dan Quayle had that little boy misspell potato haha good stuff. Okay back to our game plan, total cost for this Game Day treat (drum roll please) $4.13 Yields 10 servings

Potato Chip Tortilla

8 large eggs
1 11-ounce bag of potato chips, slightly crushed
1 small yellow onion sliced thin
1/2 tsp salt
Pinch of Black pepper

Preheat Oven to 400 degrees
Coat either a 13x9x2'' pan or two 8" pie plates with nonstick cooking spray
Whisk eggs and stir in chips, set aside for about 5-10 mins so eggs can hydrate the chips. Stir in onions, salt and pepper. Pour into prepared pan / plate and bake for about 10- 12 minutes or until edges are golden and center has set.

Notes/ Tips: I used Wavy Lays bbq for my tortilla. I garnished it with a few large shreds of White Cheddar. Avoid chips like salt and vinegar or pickle flavored. The sour taste from these chips can cause your eggs to take on a well, funky musty flavor. So did you add any other veggies to yours, what flavor chips did you use?

Game Day Feast

Okay so Cleveland did not make it to the Superbowl, I still had to represent for my team .With the Superbowl being held in Miami this year, I thought I should pay homage to some of the fantastic Florida cuisine. Miami is a melting pot of several different Latin and Caribbean cultures and foods. Cuban dishes are the predominant foods in several of the restaurants there. One of the great things about Cuban recipes is that they have layers upon layers of flavor, my favorite thing about them is that they are fairly cheap to make and they feed a crowd. My dishes for the Superbowl should only cost you about $30 bucks and they will make enough for 10 people. Another way you can cut some cost come game day, is ask one or more of your buddies to bring the drinks.You can never go wrong with soft drinks and beer. If you are more into mixed drinks stir up a batch of Mojitos or a pitcher of Sangria.If you have not perfected your recipe for either of those, check out some of the many sites that specialize in making drinks. Let's get cookin.........

Clamming Up

One of the great things about living close to marshes and the beach is the easy access to a vast array of fish and shellfish. If you are ever in Myrtle Beach and someone invites you to a clam bake or an oyster roast GO! They are the perfect mix of food, friends and fun. The marshes and the marina are about 30 minutes away from where I live, so I do not always have time to make the drive. The other day when I was making Bulgogi (Korean BBq, it will be showing up here soon), I went to my favorite Asian Market. The store owner was in the middle of unloading trucks full of, pungent spices and exotic produce. As the large trucks pulled away, a Chevy pick –up, that looked liked it was on its last wheel pulled in. The driver and shop owner started bringing in cooler after cooler. My curiosity got the best of me (Nosy) and I peeked inside and saw edible gold. There were Red Snapper in one, welks and conchs in another and CLAMS in the biggest one. Most of the seafood shops around town start at around 5 bucks per dozen. I almost started dancing when he told me his were only 3 dollars a dozen.
  
 Most of my friends and family steam there clams in water seasoned with lemon and a couple pinches of seafood seasoning. Me being the nonconformist I had to switch it up a bit. My Beer steamed Clams w/ bacon and onions are going to send your taste buds and endorphins into overdrive. I mean seriously, this dish has two important food groups in it beer and bacon. I do not put salt in this dish, because when the clams steam open, they release water that has a nice salty flavor. The bacon provides both a smoky and rich flavor, as well as salting it considerably. The onions give it a musty and sweet combo, and the clams are sweet and tender. Make sure you clean your clams very well and let them soak in a bowl of salted water for a few hours, so they can spit out any sand they have trapped inside. Remove clams from heat once they have all opened. DISCARD any that do not open.

  As with most of my recipes a full kitchen is not required. The inspiration for this recipe actually came out of a tragic event. Years ago Hurricane Hugo devastated our area. Even though I was really young, I remember that we had to go to a shelter during the storm. When we were able to go back to our homes we were still without power for a few days. My family and our neighbors helped each other out, some brought ice to pack our food in others used their grills and camping stoves to make meals. I’ll never forget my Grandparents back door neighbor. Mr. Martin had a hot plate and a huge stock pot full of boiled shrimp. The storm had stirred up the marshes so much that he was able to reach down in the water and grab the shrimp. My point is (it takes a while sometimes) is that even if you only have a hot plate and cooler you can still produce a scrumptious meal for you and your family. Total cost for everything was $6.47

Clams with Bacon, Beer and Onion Broth

2 slices of bacon diced
½ large onion diced
1 12oz bottle of beer (room temperature)
1 dz clams cleaned and scrubbed
1 tsp dried parsley (optional)


Heat a large pot over a medium high heat. Sauté bacon until brown. Drain excess fat and return pan to heat.

Stir in onions and cook until onions are translucent. Place (don’t throw or drop) clams in pot. Pour beer over clams and cover with lid. Don’t worry if the beer does not cover the clams. The clams will release water when they open.

Steam clams until shells are open this will take about 10 minutes. Discard any clams that do not open. Ladle clams and broth into serving bowls. Serve with your favorite crusty bread and lemon wedges.


Notes / Tips: If you do not have easy access to fresh clams at a low price, frozen mussels are a good alternative to this dish. Most groceries stores carry them for anywhere between $2.50 and $5.00 a pack. For this recipe I used Yuengling beer, most American Lagers will do very well with this dish. Beers with a bolder flavor like Guinness and Heineken tend to overpower the clams. So what beer did you use, did your beer even make it inside the pot?

I scream ! You Scream! We all Scream for .…Pain Perdu?

Ice Cream Bread Pain Perdu

Yes ladies & gents Pain Perdu translated (lost bread) is the very popular French dish that we Americans know as French Toast. Pain Perdu is usually found on the dessert menu in France, it's made from very rich egg breads dipped into a custard batter, grilled or fried. Fresh breads are what really make this recipe a cut above the rest. This recipe is bound to be a hit at your next Breakfast or Brunch. By the way, has anyone besides me ever wondered why there is not any Lunch / Dinner hybrid? I mean there are many days I would like to go to Linner or Dunch with my friends. Anyway I digress, The bread is super simple to make, when preparing this make sure you use a high quality pint of Ice Cream. That’s right folks, Ice cream, after all it is a custard that’s just been frozen. With the addition of flour and a pinch of salt it makes killer bread. I’m using Starbucks Caramel Macchiato, did I spell that right? I think it produces fragrant bread that tastes like all of my favorite flavors in a coffee shop. Use any flavor you like to customize your French toast, just be sure to use a full fat ice cream. You will probably want to make the bread the night before so it has adequate time to cool. Alright let’s get cracking…..like eggs lol. (guess I shouldn’t try out for last comic standing)

Ice Cream Bread

1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
Pinch of salt (1/8 tsp)

Preheat oven / toaster oven to 350



Stir together ice cream, salt and flour, stirring just until flour is moistened. Spoon batter into a 8x4 inch loaf pan that has been sprayed with nonstick spray. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from oven, and cool completely.



Yield: Makes 1 (8-inch) loaf about 6-8 slices



Pain Perdu batter (French Toast batter)

1 Large Egg slightly whisked

¼ cup milk

Whisk together milk and egg. Slice the bread and place each slice in batter coating both sides. Coat a skillet or your George Foreman grill with nonstick spray and cook 1-2 minutes on each side or until a golden brown crust forms. You can serve this straight up or dust it with powdered sugar and maple syrup.

Notes / Tips: Serve this with your favorite fruit and breakfast meat. I really enjoy turkey bacon or regular bacon w/ this; it makes for an awesome salty / sweet contrast. Make sure you do NOT thaw the ice cream completely. You want to let it melt until it is around the consistency of mashed potatoes. Be sure to use a French accent when you serve this, to give it that Je ne sais quoi. So what ice cream will you be using to make your Pain Perdu?

Dry Rubbed Chicken w/ Spiced Sweet Taters & String Beans

Hey everyone, after months of planning and debating rather or not to go through with this blog here is my first recipe / tutorial. I absolutely love grilling, but it has been so cold this winter, that I have not been able to brave the cold like I have in years past. I still had to satiate the need for some grilled up goodness, so out came the indoor grill. This recipe really epitomizes the Big Taste Small Space philosophy. It’s huge on flavor, it is fairly inexpensive and you do not even need a full kitchen to achieve the result. Most of all people it’s actually good for you too, that’s right Ladies and Gents, the Kid (that’s me) was on fire when he made this one!


The spiced sweet potatoes have a great smoky flavor that pairs excellently with the chicken and the string beans. This recipe calls for several dried spices; you can find these for a steal at Drugstores like CVS and Walgreens I even found some at Wally World for .50 cent. This recipe makes 2 portions with maybe a little leftover (depends on who you feed I put food down like a rabid Wolverine). The total for everything was only $6.83

Ingredients :

For the Chicken

6 boneless skinless breast tenders appx. 2oz each
1 tsp onion powder
½ tsp garlic powder
1 tsp Mesquite seasoning
Pinch of salt

For the Sweet Taters

1 Large Sweet Potato
1 Tbs Extra Virgin Olive Oil
1 tsp sweet paprika
¼ tsp garlic powder
½ tsp seasoned salt

For the String Beans w/ Bbq Vinaigrette

12 oz package microwavable whole Green Beans
2 Tbs Bbq Sauce
1 tsp Apple Cider vinegar

Preparation:

Preheat toaster oven or oven to 350 degrees and preheat grill (I’m using the George Foreman Champ grill)

Rinse chicken and pat dry with paper towels. Combine spices for chicken and rub each tender with a generous amount of the spice mixture. Let the chicken marinate for at least 10 mins. Lightly spray grill with nonstick spray. Grill chicken until juices run clear and flesh is completely white.

Peel Sweet Potato and dice into chunks about ½ inch wide. Add oil and spices to diced potatoes, toss to evenly distribute oil and spices. Pour Sweet Potatoes onto a baking sheet / pan that has been sprayed with nonstick spray. Arrange potatoes so that they are in an even layer, place in oven and bake until fork tender (approximately 10-12 minutes depending on oven watts).

Microwave green beans according to package instructions

Place chicken, potatoes, and green beans on plate. Wisk together Barbeque sauce and vinegar. Spoon mixture over Green beans and around the plates.

Notes: Typically I find that a lot of commercial BBQ sauces are a little too sweet for my taste(For this recipe I used Sweet Baby Ray original, isn't it ironic). Adding a little cider vinegar really gives the sauce a little kick. You can add honey, molasses, mustard or even a little orange juice to kick up your BBQ Vinaigrette. As far as beverages are concerned, you can’t go wrong with a nice cold beer or a tall glass of Sweet Tea. For my Red Wine lovers, it’s a bit challenging during warmer months I wouldn’t suggest a Red because the heat can cause it to lose some of its aroma and fall flat on the palate. Since we’re doing this in the winter try a young Zinfandel or a Syrah with lots of fruit notes. If Whites tickle your fancy, I would probably go with either Pinot Gris or Riesling. So, How did yours turn out?