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.