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Sometimes, instead of partially covering an entree with a sauce of gravy, it is best to serve it with a dip that will al...
05/14/2016

Sometimes, instead of partially covering an entree with a sauce of gravy, it is best to serve it with a dip that will also enhance its flavor. This is especially true with one that has a crispy coating like these coconut shrimps. That is why an item like fried clams are served with a nappy o dish containing a tartar sauce. that can be used as a dip for them. The tangy dip for these shrimp is two parts plain yogurt, one part honey, and one part Beer'n Brat horseradish mustard. If you don't have this type mustard any grainy dark mustard can be used with a little horseradish added to it.

For extra flavor, when boiling, poaching, or steaming fish use a stock called court bouillon( or short boil). Unlike mo...
05/09/2016

For extra flavor, when boiling, poaching, or steaming fish use a stock called court bouillon( or short boil). Unlike most stocks this one can be made in less than one hour. The little extra work that it takes to make this stock is worth the time and effort, , when you taste the finished dish, and that is why you will find it in most great restaurants' kitchen. To make add an acid like vinegar, lemon juice or wine to the water in the stock pot that has a Mirepoix ( celery, carrots, and onions) and sea salt simmering in it. Put a sachet, which is a piece of cheesecloth that has been made into a bag that will hold parsley stems, sprig of thyme, bay leaf, some cracked peppercorns and a clove of garlic. in it. Tie the bag closed with a long piece of string that can be submerged in the stock pot, but also can be tied to the pot's handle for easy removal after the stock is finished. This stock which is often used to poach fresh trout might turn the trout blue if vinegar is used as the acid. Court bouillon is just used to cook the seafood and it is not served with the dish. After the fish has been poached, steamed or boiled, remove it from the court bouillon and finish it with a flavored butter or other sauce.

Beer is often used, similar to wine, in a variety of recipes, especially during Oktoberfest, When its an important ingre...
05/05/2016

Beer is often used, similar to wine, in a variety of recipes, especially during Oktoberfest, When its an important ingredient for Wiener Schnitzel ( a veal scaloppini dish) bratwurst in sauerkraut, German potato salad or a German beer cheese soup. I like to add a can of beer to the cooking water , when making a corned beef and cabbage meal as it seems to tenderize the meat and add flavor to the meal. It can be added to most braised dishes like chicken thighs, pulled pork for sandwiches, and even in a sauce for braised meatballs. Beer can be used to cook some seafood dishes like beer battered fish, and shrimp or as a added liquid to simmer mussels. Today I used it for the classic dancing whole chicken dish, which is a chicken perched on a half can of beer while it is baking. Besides flavor the steam from the beer keeps the chicken nice and moist.. Whenever a recipe requires a liquid maybe you could substitute beer for that unique taste that is so desirable.

Made delicious beer batter fish, chips and slaw today for under $4.00 per order.
04/25/2016

Made delicious beer batter fish, chips and slaw today for under $4.00 per order.

04/06/2016

A very familiar phrase in the Culinary Arts field is " Mise en place". Literally it means to "Put in place", but refers to keeping things in order, being organized, ready and working clean. All of which saves a lot of time. When I was teaching teens restaurant cooking , I think it was a phrase that I uttered daily. ( sometimes maybe too loudly) If you have ever watched a cooking show on TV, you would notice that the cooks already have everything measured, all the tools, dishes, and equipment ready, the produce has been pre-washed, and they can quickly proceed in the food preparation. This means some items are already at room temperature, some has been previously diced or sliced and the ovens and , (grills are heated and ready to use. The more you are organized m, the quicker the clean-up process will go and the more you will enjoy cooking.

The finished product will be a delicious turkey gravy.
04/04/2016

The finished product will be a delicious turkey gravy.

When you need a quart of gravy for a turkey meal, start by simmering the neck of the turkey and a mirepoix( celery, carr...
04/04/2016

When you need a quart of gravy for a turkey meal, start by simmering the neck of the turkey and a mirepoix( celery, carrots and onions,) in a quart of chicken bouillon flavored water for about an hour or so. Then remove these items from the stock and thicken with a turkey or chicken roux. After the turkey has been removed from its roasting pan, add about 10 ounces of water and scrape the fond brun ( brown drippings) until they are lose and floating .Cheese cloth is a handy item to use as a strainer for the fond brun before it is added to the thickened and flavored stock. These strained drippings will add more flavor and color to the gravy. If the gravy is too thin by this addition then just whip in some more roux and heat until the correct consistency is reached .

A slurry is a thickening agent that is made by combining a starch and a liquid. If it is flour or corn starch and water...
03/31/2016

A slurry is a thickening agent that is made by combining a starch and a liquid. If it is flour or corn starch and water it is called a "whitewash". A roux is much more flavorful than a slurry, but a slurry is preferred when you want a glaze or clear sauce. Using just a starch would cause lumping as the starch has to be separated before swelling from the heat occurs, so by mixing the starch in water first the starch has space to swell. Make sure that you allow the sauce to cook a few minutes after the slurry is added to rid it of the raw starch flavor.
I thickened the juices, beef stock and burgundy wine with a slurry for the glaze for this eye of the round roast. This cut of beef is found in the upper leg portion or round section so it can be tough if not cooked correctly, but for a reasonably priced piece of beef it is delicious if cooked to 135 degrees and has twenty minutes to rest before it is cut into a serving size.

A good trick, when making meatballs, is to use equal amounts of three different ground meats. For these I used Hamburg,...
03/30/2016

A good trick, when making meatballs, is to use equal amounts of three different ground meats. For these I used Hamburg, pork, and turkey. As I wanted them to be like a Swedish meatball, I did no incorporate any grated cheese into the mixture. Besides bread crumbs and eggs to bind them , I added finely chopped onion, peppers, mushrooms and carrots and a few splashes of Worcestershire and A-1 sauce, plus seasonings. For a sauce, I used beef broth, burgundy wine, a chicken fat roux and sour cream. If I wanted to eat them as a grinder, I would have used a tomato based sauce that was topped with mozzarella cheese. Before any sauce is added these meat balls freeze well and by reheating them in a sauce , they make a quick and easy meal or sandwich.

This time of year a lot of families have a lot of ham left over after the Easter holiday. This leftover meat is great i...
03/29/2016

This time of year a lot of families have a lot of ham left over after the Easter holiday. This leftover meat is great in sandwiches like grilled ham and cheese, westerns and chopped ham and pickle. Served cold it compliments potato salad, served with Cole slaw and pickled beets, but if you want it for a hot meal it can become very dry when you reheat it. By reheating it in the juice from crushed pineapple or chunks it will stay moist. The sweetness of this fruit will help naturalize the salty favor of the cured ham and be a colorful addition to the meal. Other little tricks are to open a baked potato using a fork to form a plus pattern on top of it. By using a fork instead of a knife will keep the potato fluffier when you pinch the four corners of the pattern to add a topping of butter or sour cream. By flavoring your vegetables with a compound butter made by adding chives adds that little extra touch to the meal.. Every spring when my chives are tall enough to cut is when I will make a couple of pounds of softened butter into compound butter with them. These I shape into logs and wrap in freezer paper and freeze until I need them. It is then quick and easy to cut off medallions of this butter to add to a variety of vegetables or to put on top of a grilled steak.

03/04/2016

As you now know you can increase the flavor of your roux by using fat rendered from a meat or poultry source. But the flour also plays an important part of adding flavor to this thickening agent. Take a bite of a plain piece of white bread than toast the balance of the slice and taste it again.. Dry heat turns the flour brown, partially from a process called dextrination, which also causes the flour to have a more nutty flavor. Don't over brown your roux as browning causes the flour to lose some of its thickening powers. About ten minutes of cooking over a low or medium heat will give you a roux that has a light hazelnut odor and a gritty texture which is perfect for most sauces and gravies.

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