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.