tag:blogger.com,1999:blog-31741846111324881122024-03-12T20:51:57.903-04:00M.Y. F.O.O.D. D.A.S.H.B.O.A.R.D.My contribution to feeding food passions.Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3174184611132488112.post-83310277319932656242015-02-25T19:40:00.003-05:002015-02-25T19:40:39.922-05:00Sneauxday Gumbeaux<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Nothing says "sneauxday" in North Georgia like a pot of South Louisiana's finest. Warm, comforting and just a touch spicy.<br />
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THE STOCK<br />
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In 5 gallon pot, combine one whole plump chicken and vegetables you have around the house -- whole garlic cloves, an onion, celery stalks and leaves, leeks and more. Add a sprig of rosemary and a few peppercorns (and don't forget the bay leaves) and enough water to cover. Simmer for approximately two hours.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Let chicken cool, then debone and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Put cooled stock in the fridge overnight. The next day you scan scoop off any fat and bring back to warm on the stove.</span><br />
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<a href="http://3.bp.blogspot.com/-k-QVsxgHnic/VO5qoUSUorI/AAAAAAAAAI4/4lyrdq3UNk4/s1600/Set%2Bup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-k-QVsxgHnic/VO5qoUSUorI/AAAAAAAAAI4/4lyrdq3UNk4/s1600/Set%2Bup.jpg" height="200" width="200" /></span></a></div>
<a href="http://2.bp.blogspot.com/-btpA-TT8WP0/VO5qpldHvhI/AAAAAAAAAJA/gwrk3AdL9zo/s1600/ROux.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-btpA-TT8WP0/VO5qpldHvhI/AAAAAAAAAJA/gwrk3AdL9zo/s1600/ROux.jpg" height="200" width="200" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">THE ROUX<br />
<br />In a dutch oven heat equal parts vegetable oil and all purpose flower (about 1/2 cup each). Stir over medium low heat until it turns the color of dark peanut butter. (Be careful... the slightest burn and you'll have to start over). Could take up to half an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">THE GUMBO<br />
<br />To the roux add 3 stalks chopped celery, one large onion and one large green pepper. Saute until the vegetables begin to wilt. Add minced garlic and stir for another minute.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Begin adding ladles of the warm stock until it reaches a little more than halfway up the pan. Cook for 30-60 minutes on medium-low heat, stirring occasionally.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add chicken -- and whatever other meats or seafood you like. I prefer Cajun sausage and shrimp.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Let simmer as long as it can. Add salt, pepper, Tony Chachere's and hot sauce to taste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serve over warm rice. Voila.</span><br />
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<!--[endif]--></span>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com0tag:blogger.com,1999:blog-3174184611132488112.post-83887533598312837002013-06-22T19:41:00.000-04:002013-06-22T20:13:52.845-04:00I'm Italian (but for an accident of geography)<h2>
<span style="font-family: "Trebuchet MS", sans-serif;">
My (almost) Italian roots</span></h2>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I learned not long ago that my great grandmother grew up in a part of Croatia that's OH SO CLOSE to the Italian border. So it finally all makes sense...why I'm incredibly fond of Italy and Italian food. I was raised on it, and -- other than Cajun/Creole -- it's my favorite cuisine to cook today.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">So what else to do on a Saturday of working around the house than make a giant pot of meatballs and gravy. (Yes... I said "gravy.") Here's how I did it.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">FOR THE SAUCE</span><br />
<span style="font-family: Trebuchet MS;">1 large vidalia onion</span><br />
<span style="font-family: Trebuchet MS;">2 carrots, peeled</span><br />
<span style="font-family: Trebuchet MS;">5 cloves garlic, crushed</span><br />
<span style="font-family: Trebuchet MS;">Pinch of red pepper flakes</span><br />
<span style="font-family: Trebuchet MS;">3 cans crushed tomatoes</span><br />
<span style="font-family: Trebuchet MS;">1 parmasan rind (I had it left over)</span><br />
<span style="font-family: Trebuchet MS;">3/4 cup grated romano</span><br />
<span style="font-family: Trebuchet MS;">10 fresh basil leaves (or 1 T dry basil)</span><br />
<span style="font-family: Trebuchet MS;">Salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Saute the finely chopped onion and carrots in olive oil. I always use my favorite dutch oven, but any heavy bottomed pot will do. When the onions are translucent, add the chopped garlic and red pepper flakes. Cook one minute, being careful not to let the garlic burn. Add the tomatoes and cheese. Turn the heat to low and simmer as long as you can stand to let the amazing smell waft through your house. About 20 minutes before serving add the chopped basil.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">FOR THE MEATBALLS</span><br />
<span style="font-family: Trebuchet MS;">2 lbs ground chuck</span><br />
<span style="font-family: Trebuchet MS;">1 lb ground pork</span><br />
<span style="font-family: Trebuchet MS;">2 eggs</span><br />
<span style="font-family: Trebuchet MS;">1 carrot</span><br />
<span style="font-family: Trebuchet MS;">1 stalk celery</span><br />
<span style="font-family: Trebuchet MS;">1/2 vidalia onion</span><br />
<span style="font-family: Trebuchet MS;">1/4 cup milk</span><br />
<span style="font-family: Trebuchet MS;">2 cups bread crumbs (preferably those you've made yourself from day old bread)</span><br />
<span style="font-family: Trebuchet MS;">2 cloves garlic, crushed</span><br />
<span style="font-family: Trebuchet MS;">1 T salt</span><br />
<span style="font-family: Trebuchet MS;">2 T black pepper</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a large bowl, make a panade of the finely chopped or shredded carrot, celery and onion, plus the milk, bread crumbs, garlic, salt, pepper and eggs. Mix thoroughly. Add the meat and work gently until thoroughly combined -- being careful not to over mix. Cover and let sit in the refrigerator for a couple of hours. Remove, make into individual meatballs (I prefer approximately 2" diameters, but you can make any size you prefer). Bake in a 350 degree oven -- preferably on a rack that allows the fat to drip away -- for about 20 minutes. Add to meatballs to the sauce and cook at least 2 hours.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Make your favorite pasta and enjoy!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com0tag:blogger.com,1999:blog-3174184611132488112.post-29392536585886013252012-08-21T19:20:00.000-04:002012-08-21T19:20:02.063-04:00<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Tuesdays are great for Red Beans and Rice, too</span><br />
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Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com1tag:blogger.com,1999:blog-3174184611132488112.post-32363455302247337652012-08-12T18:24:00.003-04:002012-08-12T18:24:50.323-04:00<br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Getting back on track</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">So Chef Alexis gave me untold grief last night for not posting on my blog more often. "What's wrong with once a year?" I asked.</span><br />
<br />
<span style="font-family: Trebuchet MS;">To remedy the situation, and in honor of my mother's back surgery tomorrow, I made lasagna with spicy sausage. Can't wait to dig in.</span>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com1tag:blogger.com,1999:blog-3174184611132488112.post-27360584434855827132012-03-02T19:05:00.000-05:002012-03-02T19:05:03.674-05:00Pot #4 of Chicken Stock<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tuY-Z_fWJkI/T1Ffjfms_iI/AAAAAAAAAFI/_mMTNTDwJoY/s320/photo.JPG" uda="true" width="320" /></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Getting ready for tomorrow night's cajun/creole feast with yet another pot of homemade chicken stock.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com1tag:blogger.com,1999:blog-3174184611132488112.post-68931528376965449782011-04-06T16:08:00.002-04:002011-04-06T16:08:28.041-04:00Gawd, I have to post some new creations...Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com0tag:blogger.com,1999:blog-3174184611132488112.post-62767914387996842242010-08-01T19:30:00.000-04:002010-08-01T19:30:40.533-04:00This weekend's dinners...aka "what got into ME?"Two days of the weekend. Two sets of friends over for a meal.<br />
<br />
On Saturday, it was Caribbean night...with lime chicken, black beans and rice, fried corn, avocado and salsa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QlliRFxYXJ8/TFYDXRP9viI/AAAAAAAAACU/DtciqOvzMyE/s1600/pollo+y+frijoles+negros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_QlliRFxYXJ8/TFYDXRP9viI/AAAAAAAAACU/DtciqOvzMyE/s320/pollo+y+frijoles+negros.jpg" /></a></div>Sunday we did Shrimp Creole redux. And I have to think it was the best ever. Probably because we got the roux right. And the presentation. It was very nice. (Thank you Dino)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QlliRFxYXJ8/TFYDdTULXTI/AAAAAAAAACc/BwP7d1Eo57k/s1600/shrimp+creole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_QlliRFxYXJ8/TFYDdTULXTI/AAAAAAAAACc/BwP7d1Eo57k/s320/shrimp+creole.jpg" /></a></div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com1tag:blogger.com,1999:blog-3174184611132488112.post-82062065559105393632010-07-29T17:33:00.001-04:002010-07-29T17:35:12.371-04:00Yikes...has it been FOUR months? Bad blogger. BAD blogger.<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">What have I been up to? Getting back to life...and work.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And making plans to attend the International Food Blogger Conference in Seattle at the end of August. See you there?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_QlliRFxYXJ8/TFHzQPYA4dI/AAAAAAAAACM/IvzESNAkNfg/s1600/IFBC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_QlliRFxYXJ8/TFHzQPYA4dI/AAAAAAAAACM/IvzESNAkNfg/s320/IFBC.jpg" /></a></div><div style="text-align: left;"></div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com0tag:blogger.com,1999:blog-3174184611132488112.post-34954529309067547522010-03-26T20:40:00.001-04:002010-03-26T20:57:07.120-04:00Making leftover vegetables into the star attraction: Orzo with Balsamic and Garlic Roasted Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QlliRFxYXJ8/S61TBP9BJxI/AAAAAAAAAB8/Yo2tttxRofo/s1600/Orzo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://1.bp.blogspot.com/_QlliRFxYXJ8/S61TBP9BJxI/AAAAAAAAAB8/Yo2tttxRofo/s320/Orzo.JPG" /></a></div>Last night we made more of that wonderful life giving chicken stock and hearty chicken vegetable soup. (The "how" is a story for an upcoming post).<br />
<br />
But what to do with the 4-5 cups of chopped zucchini, squash, broccoli and other veggies that just wouldn't fit into the pot? Normally they might sit in the crisper until there was nothing crisp about them. But today was different. Maybe it was the sunny Spring day that motivated us to take another tack.<br />
<br />
<div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QlliRFxYXJ8/S61TKzUG48I/AAAAAAAAACE/0r8njopSyo4/s1600/vegetables+on+display.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" nt="true" src="http://1.bp.blogspot.com/_QlliRFxYXJ8/S61TKzUG48I/AAAAAAAAACE/0r8njopSyo4/s320/vegetables+on+display.JPG" /></a></div>And voila. Orzo with Balsamic and Garlic Roasted Vegetables. Probably the most simple thing we've made in forever. And among the most delicious. Here goes...<br />
<br />
6 cups chopped vegetables (more or less) -- just pick your favorites. A recent trip to the DeKalb Farmers Market meant that, in addition to broccoli, squash and zucchini, we had red peppers, large scallions, button mushrooms. And garlic, of course.<br />
4 cups chicken stock<br />
8 oz. orzo<br />
Balsamic vinegar<br />
Olive oil<br />
1 T each chopped flatleaf parsley and rosemary<br />
2 t chopped thyme<br />
Salt and Pepper to taste<br />
<br />
Place a large roasting pan in the oven and preheat to 500 degrees. You want the oven and the pan scorching hot.<br />
Bring chicken stock to a boil in a saucepan and cook the orzo as directed on the box.<br />
Combine all chopped vegetables in a large bowl. Coat with olive oil and balsamic vinegar; add chopped herbs; toss with salt and pepper. CAREFULLY pour the vegetables on the sizzling roasting plan and let cook for 10-15 minutes.<br />
When the pasta and vegetables are both cooked to your liking, combine them in a large bowl. Add more olive oil, vinegar and salt and pepper to taste. Sprinkle with chopped fresh flat leaf parsley. <br />
Serve immediately.Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com5tag:blogger.com,1999:blog-3174184611132488112.post-64847460826318690412010-03-20T14:04:00.001-04:002010-03-20T14:05:51.123-04:00When enough is finally enough<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QlliRFxYXJ8/S6UKw7LGmGI/AAAAAAAAABQ/JGGsJcBZuVk/s1600-h/hospital+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_QlliRFxYXJ8/S6UKw7LGmGI/AAAAAAAAABQ/JGGsJcBZuVk/s320/hospital+food.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm officially on strike. For the moment, at least. Against what horrendous injustice, you ask?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hospital food, I answer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's today's lunch offering -- meatloaf with tomato gravy, mashed potatoes and sauteed squash. All foods I love and look forward to making and eating at home. Even for folks like me with a compromised immune system (hence, a strict "bacteria reduced" diet), it ain't a bad deal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But I just. Can't. Do. It. Even. One. More. Time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And I'm not sure why. Is it a small way of rebelling against the man for making me be in the hospital for the 11th time in six months on this gorgeous first day of spring? Surely that's part of it. Is it that the food is truly inedible? Not necessarily. They make some really tasty items around here. Nothing creative, mind you. But sometimes pretty decent. Is it because I'm getting old and only like eating my own cooking? Wow...wouldn't that suck.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As predictable an eater as I may be (Spaghetti? Yes, please.) I really can't handle the fact that the menu never changes. Monday lunch? Always the same three choices. Thursday dinner? Always the same three choices. You get the idea.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And it definitely all kinda tastes the same.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So as of today I think I'm just plain done. No more hospital food when I can help it. And when I have to, I might be invoking my special secret cancer patient privileges and ordering hamburgers and fries off the a la carte menu.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anybody know if Everybody's Pizza delivers to patient rooms? And do you have the number?</div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com3tag:blogger.com,1999:blog-3174184611132488112.post-16313861859181182702010-03-16T20:00:00.001-04:002010-03-16T20:01:24.532-04:00Me gotta go float da pirogue down da bayou...<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/_QlliRFxYXJ8/S6AWCp6pOTI/AAAAAAAAABI/ekHVdE8ASbE/s320/shrimp+creole.jpg" vt="true" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">About five years ago, Dino contacted the Food department at the Atlanta Journal-Constitution and nominated me for their weekly column on amateur chefs. They bit, and Deborah Geering wrote a great story about me and featured a recipe for Shrimp Creole -- a New Orleans favorite.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ironically, I've probably only prepared the dish once since the article appeared. So it was WAY past time to make it again when I needed something tasty (but easy) to welcome my longtime friend Angie, who was visiting from Memphis this week for a meeting of cardiologists. Yesterday was definitely a poor energy day, as my blood counts are at their usual low a week after chemo. I needed something full of flavor but not intense to prepare.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instead of using shrimp or fish stock, I substituted some reduced chicken stock from the giant batch I made on Sunday. (It's become tradition to make stock every week so that we can have soup or other healthy meals, and the puppies get the chicken and carrots from the pot).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So here goes. My take on Shrimp Creole.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 T olive oil</div><div class="separator" style="clear: both; text-align: left;">1 T butter</div><div class="separator" style="clear: both; text-align: left;">1 large onion, diced</div><div class="separator" style="clear: both; text-align: left;">3 stalks celery</div><div class="separator" style="clear: both; text-align: left;">3/4 cup peppers (I prefer red, yellow or orange peppers to green, and keep a freezer full of the frozen stuff year round so I'm never without)</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic</div><div class="separator" style="clear: both; text-align: left;">Pinch red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">Creole seasoning -- Tony Chachere's is my favorite</div><div class="separator" style="clear: both; text-align: left;">2 heaping T flour</div><div class="separator" style="clear: both; text-align: left;">1/4 to 1/2 cup white wine</div><div class="separator" style="clear: both; text-align: left;">1 28 oz peeled tomatoes, seeds removed and diced small</div><div class="separator" style="clear: both; text-align: left;">2 T Worcestershire sauce</div><div class="separator" style="clear: both; text-align: left;">1 T (or more) pepper sauce -- Tabasco, Frank's, etc.</div><div class="separator" style="clear: both; text-align: left;">2 cups stock (chicken's okay -- seafood is probably better)</div><div class="separator" style="clear: both; text-align: left;">1 lb (or more) peeled and deveined shrimp.</div><div class="separator" style="clear: both; text-align: left;">1 bay leaf</div><div class="separator" style="clear: both; text-align: left;">2 T fresh flat leaf parsley</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Saute the onions in the olive oil and melted butter in a large dutch over (my favorite cooking vessel of all time). About five minutes in, add the celery and peppers, plus salt and pepper. Continue cooking until the vegetables are soft, about another 5 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Add in chopped garlic, bay leaf and creole seasoning, red pepper flakes, hot sauce and Worcestershire. Saute 1 minute to soften the garlic and bloom the spices.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Stir in the flour (you're making a thin roux) and cook another 5 minutes or so on medium heat to get rid of the raw flour taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Stir in the wine and deglaze the bottom of the pot.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Add the tomatoes (and juice from the can) and stock. Bring to a boil, then reduce and let simmer. At least 30 minutes, but longer if you have time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. About 5 minutes before you're ready to serve, drop in the shrimp and cook until done (which is faster that you'd expect). You can add some zip by pre-seasoning the shrimp with a little Creole seasoning or cayenne pepper 30 minutes before you plan to add them to the stew. Also add the parsley.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. Serve over brown rice (for the nutritional boost) with warm fresh bread. Give guests the option of added Creole seasoning or pepper sauce if they want more heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>And voila. An easy and zesty Louisiana meal.Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com0tag:blogger.com,1999:blog-3174184611132488112.post-2663382113387894182010-03-14T14:44:00.001-04:002010-03-14T14:46:10.058-04:00Why do I crave really good vinegar these days?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QlliRFxYXJ8/S50tAQzU6nI/AAAAAAAAABA/qiAY7EK7CZo/s1600-h/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_QlliRFxYXJ8/S50tAQzU6nI/AAAAAAAAABA/qiAY7EK7CZo/s320/salmon.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ever since I finally got over the pure nausea my cancer (NonHodgkins Lymphoma, diagnosed October 09, in remission) gave me any time I even though about food, I have these incredible cravings. Stronger...much stronger...than I've ever had before in my life.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lately I've been hot for really good balsamic vinegar. So last night's dinner was a Garlic Balsalmic Glazed Baked Salmon with Brown Rice and Sauteed Vegetables.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As usual, I borrowed and modified a recipe from allrecipes.com.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sautee a couple of cloves of garlic in olive oil and butter just until they soften. Add...</div><div class="separator" style="clear: both; text-align: left;">1 heaping T horseradish mustard</div><div class="separator" style="clear: both; text-align: left;">1T white wine</div><div class="separator" style="clear: both; text-align: left;">1T honey</div><div class="separator" style="clear: both; text-align: left;">1/3 cup balsamic vinegar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir and let cook for 3-5 minutes just to thicken it up a little. Cool and pour on the salmon filets as a maranade. Refrigerate 1 hour. Bake 15-20 minutes at 400 degrees until the fish is flaky.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Perfect. And easy. Which salmon usually is. Now I just need to get creative and venture on to other fish to expand my seafood repetoire.</div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com2tag:blogger.com,1999:blog-3174184611132488112.post-3508289482156915392010-03-08T17:05:00.003-05:002010-03-08T17:11:10.847-05:00Make it your own<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QlliRFxYXJ8/S5VzqwdoscI/AAAAAAAAAA4/785W7hW-Y74/s1600-h/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_QlliRFxYXJ8/S5VzqwdoscI/AAAAAAAAAA4/785W7hW-Y74/s320/cheesecake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Another great source for recipes is allrecipes.com.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whenever I'm looking to make something I've never made before I hunt down the best rated recipe or two in the category -- then figure out how to make it my own. Ya gotta expect that a recipe that 1500 people give four or more stars has gotta be a great place to start.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Like this cheesecake. I'd definitely do it again (even though, truth be told, cheesecake's not on my short list of favorite desserts).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com1tag:blogger.com,1999:blog-3174184611132488112.post-65915277131045374892010-03-02T21:13:00.006-05:002010-03-02T21:36:48.489-05:00REALLY perfect chocolate chip cookies<a href="http://4.bp.blogspot.com/_QlliRFxYXJ8/S43GDNQ07kI/AAAAAAAAAAw/8yMc449Fx0g/s1600-h/chocolate+chip+cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_QlliRFxYXJ8/S43GDNQ07kI/AAAAAAAAAAw/8yMc449Fx0g/s320/chocolate+chip+cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5444225282962943554" /></a><br />I am a BIG fan of America's Test Kitchen and their other brands... including Cook's Illustrated magazine and web site.<br /><br />So while I don't often bake, I HAD to try their PERFECT chocolate chip cookies. Instead of creaming the butter, you melt and brown it a la beurre noisette (someone's been reading Julia Child's cookbooks lately, right?).<br /><br />Here's the recipe. <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=19364">http://www.cooksillustrated.com/recipes/detail.asp?docid=19364</a>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com8tag:blogger.com,1999:blog-3174184611132488112.post-34602409739451045062010-02-28T15:03:00.008-05:002010-02-28T15:14:18.412-05:00Getting better at stuffing things<a href="http://3.bp.blogspot.com/_QlliRFxYXJ8/S4rML1Dvc2I/AAAAAAAAAAg/zkIpulSzI_c/s1600-h/plate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_QlliRFxYXJ8/S4rML1Dvc2I/AAAAAAAAAAg/zkIpulSzI_c/s320/plate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443387603224064866" /></a><br />Two weekends in a row I've made something stuffed. A week ago it was Braciole -- and I wish I had pics to post. Tyler Florence's Ultimate episode on the subject was the inspiration, but the ingredients were mine: spinach, mushrooms, pieces of mozzerella, carmelized onions, panko. Pretty basic and classic. It really came out amazing. Though I'd probably turn down the heat and let it cook longer for more of that "melt in your mouth" result.<br /><br />Last nite, it was Goat Cheese and Spinach Stuffed Chicken Breasts. I don't know if I'm destined to be a bad stuffer, or if it's a lack of practice. Hopefully just the latter. They tasted good -- especially with a Dijon-inspired gravy made from the braising liquid. They just don't look that pretty. I think i'll keep practicing.<br /><br /><a href="http://4.bp.blogspot.com/_QlliRFxYXJ8/S4rNOukhsSI/AAAAAAAAAAo/x3axyzf-WXU/s1600-h/potatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_QlliRFxYXJ8/S4rNOukhsSI/AAAAAAAAAAo/x3axyzf-WXU/s320/potatoes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443388752533762338" /></a><br />What DID look pretty, but could have used some help, was the Scalloped Potatoes. Resistant to measure as I am, I made the cheese sauce off the top of my head. Tasted great, just a little runny. And the potatoes could have cooked another 15 minutes or so (even thin sliced, an hour wasn't enough).Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com7tag:blogger.com,1999:blog-3174184611132488112.post-86930983347400259152010-02-25T16:25:00.000-05:002010-02-25T17:10:37.975-05:00Louziana Saturday Night<a href="http://2.bp.blogspot.com/_QlliRFxYXJ8/S4bq9l7n1HI/AAAAAAAAAAY/af9uIGfLCoA/s1600-h/kingcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_QlliRFxYXJ8/S4bq9l7n1HI/AAAAAAAAAAY/af9uIGfLCoA/s320/kingcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442295543598929010" /></a><br />My grandfather and great grandfather were bakers. I bake VERY infrequently because of all the precision involved. (While I LOVE the science approach folks like America's Test Kitchen and Alton Brown take to cooking, I guess I just hate to measure). In tribute to Mardi Gras and the World Champion New Orleans Saints, here's a King Cake my mother and I made a few weeks ago. Thanks to Queenie Ross for the recipe.Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com2tag:blogger.com,1999:blog-3174184611132488112.post-31031975216013664922010-02-25T14:06:00.001-05:002010-02-25T14:21:54.722-05:00Ya gotta start somewhere<a href="http://2.bp.blogspot.com/_QlliRFxYXJ8/S4bKX_P6-XI/AAAAAAAAAAM/3xQrtgE77Dk/s1600-h/shrimp+pasta.jpg"><span style="font-family:verdana;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5442259713187838322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_QlliRFxYXJ8/S4bKX_P6-XI/AAAAAAAAAAM/3xQrtgE77Dk/s320/shrimp+pasta.jpg" border="0" /></span></a><span style="font-family:verdana;font-size:85%;"><br /></span><div><span style="font-family:verdana;font-size:85%;">Cooking doesn't just feed me. It fuels me. It's my tension release and my creative outlet. I'm blessed to have a job where I work with chefs and other foodies nearly all day long. And it's still not enough.</span></div><br /><p><span style="font-family:verdana;font-size:85%;">I'm starting this blog mostly to help organize my thoughts and efforts in the kitchen. I figure I've got hundreds of recipes in my "recipe box" at sites across the world wide web, and dozens more clippings of things I'd like to try stuffed in folders everywhere in my house. And the piles of magazines. You get the picture.</span><br /><br /></p><p><span style="font-family:verdana;font-size:85%;">This is my attempt to create one inspirational clearinghouse. If you get some great ideas and make connections along the way, so much the better. That's what food is all about, after all. Bringing people together.</span><br /></p><p><span style="font-family:verdana;font-size:85%;">So here's where I begin. With some shrimp and asparagus pasta I quickly made for a special lunch at my house. You can see I had eaten most of it before I remembered to take a picture.</span></p>Mark D.http://www.blogger.com/profile/02168541480964398554noreply@blogger.com3