Friday, July 27, 2007

Roast Chicken Seasoning Rub

This recipe is from Kalyn's Kitchen. Kalyn blog is about the combining her love for delicious food with a commitment to healthy, lower glycemic eating. She shares her recipes and kitchen secerts that helped her lose over 40 pounds on the South Beach Diet. Not only does she enjoy cooking but loves to garden and grows her own fresh herbs.

Below is a recipe for a Roast Chicken Seasoning Rub she created with the inspiration from Pride of Szeged Chicken Rub

Makes about four cups

1 1/2 cup garlic powder
1/2 cup dried thyme
1/2 cup dried parsley
1/3 cup onion powder
1/3 cup rubbed sage
1/3 cup dried rosemary (use cracked rosemary, or see note below)
4 T sweet paprika (I like Penzeys)
4 T cayenne pepper (or less, but this is only mildly spicy)

If you don't have cracked rosemary, start by putting the rosemary in the food processor with a steel blade and buzzing it for 2-3 minutes, until all the dried rosemary leaves are broken into small bits. Then add other ingredients and process about 30 seconds, until ingredients seem well combined. This should be stored in a glass jar with a tight-fitting lid if you're keeping some for yourself.

Add to Technorati Favorites

Bananas Foster

1 stick butter
1/2 cup brown sugar
4 bananas peeled, halved, and cut lengthwise
1/4 cup dark rum
Ice cream, optional
Pound cake, optional

In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream and/or a slice of pound cake.

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
4 (10-ounce) tilapia fillets
4 Kaiser buns, split, buttered and toasted
Cilantro Lime Mayonnaise, recipe follows
Store-bought mango salsa

In a shallow dish, combine first 6 ingredients.

Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:
1 cup mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice

In a small bowl, combine all ingredients. Cover and chill.

Sunday, July 22, 2007

Goat Cheese and Mushroom Stuffed Chicken Breasts

The winner of The Next Food Network Star Amy Finely had some outstanding recipes on the show. We are goping to feature one of them here for you. This was in the Iron Chef Challenge episode. According to one of the judges that night; who happened to be Iron Chef America Star and the world renowned Chef Cat Cora; this was one of the best dishes that night.

Below is Amy's Goat Cheese and Mushroom Stuffed Chicken Breasts recipe.

6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish

Special equipment: A food processor, kitchen twine

Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.

Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.)

Season well with the salt and pepper. Set aside. Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.

Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.

Mushroom Wine Sauce:

1 1/2 cups dried shiitake mushrooms
2 cups boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon butter, cold
Kosher salt and freshly cracked black pepper

Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.

Sauteed Fingerling Potatoes:

1 1/2 pounds fingerling potatoes
4 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper

Special equipment: A mandoline

Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

2007 Next Food Network Winner - Amy Finely

If you are like me and enjoy watching The Food Network just for the tips and new recipes then you may have heard about the Next Food Network Star.

This was the third season and the finale was this evening at 9pm eastern. After several tough challenges and even having been sent home in the last episode, only to be brought back after a finalist claims about his past were found to untrue. Amy Finely also known on the show as the Gourmet Next Door, was announced as The Next Food Network Star.

Aside from a 2008 Mercury Mariner, Amy, won the chance to host her very own show on the Food Network this fall. We can only hope for the best for her.

A little bit of informatin about the winner. Amy is a traveler who loves food. She attended culinary school in France (Gregoire Ferrandi's Ecole Superieure de Cuisine Francaise). A freelance writer who has authored a travel book on Italy, Amy wants to inspire viewers to cook simple, beautiful food. In addition to writing, Amy also works as a caterer and is a stay-at-home mom to her two children.

Amy was asked some time during the show why she should be The Next Food Network Star.

"I'm going to help people have more joie de vivre in their lives by illuminating the food culture of the ultimate romantic, glamorous, stylish, foodie city – Paris."

I can't wait to see her upcoming show this fall on the Food Network.

Thursday, July 19, 2007

Would you like a cocktail to beat the summer heat?

To make the best cocktails for your next Summer Party you will need some basic items. These items include the right glasses for each particular drink. However These are not always necessary. I prefer just getting the biggest glass in my cabinet, but that is for me only...

You will also need a shaker if you are looking to make a Martini or many other drinks. If you enjoy the popular Mojito or a Caipirinha you will need a muddler to muddle the Spearmint or Mint leaves and sugar. You cannot forget that blender to make all the frozen Daiquiris or Piña Coladas

Below are all the links you will need to prepare for your next party. Amazon has all the cocktail party supplies you will need minus the alcohol.

Add to Technorati Favorites

Summer Cocktails - Bacardi Mojito

1 part BACARDI® Rum
3 parts Club Soda
12 Mint Leaves
1/2 Lime
1/2 Part Sugar

Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARDI, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel.

Summer Cocktails - A Red White and Blue Shot

1 part grenadine
1 part peach schnappes
1 part blue curacao

Pour each slowly and carfully into the shotglass in order (red, white, then blue). To make it easier use a spoon. Turn the spoon upside down and place in the shot glass. Pour each over the spoon. It will help keep them from mixing and ruin the look of the shot.

Summer Cocktails - Yankee Doodle and Patriotic Punch

Yankee Doodle

1 part UV Blue Raspberry flavored vodka
2 parts sour
1 part tonic

Pour vodka, sour and tonic into a rocks glass over ice. Stir and serve.

Patriotic Punch
1 part UV Red Cherry-flavored vodka
3 parts lemonade

Pour the ingredients into a rocks glass over ice. Stir and serve.

Summer Cocktails - Herradura Splash

1 ¼ oz of Herradura Silver Tequila
2 oz pineapple juice
2 oz cranberry juicesplash of lemon-lime soda

In a cocktail shaker, add ice, tequila, juices, lemon-lime soda, and shake.

Serve over ice.

Add to Technorati Favorites

Tuesday, July 17, 2007

Alton Brown Smokes Like a true Macgyver

Smoked Salmon by a Macgyver esque Alton Brown. I say Macgyver esque because he smokes this fish in a cardboard box with a hot plate and a cast iron skillet with sawdust.

Don't believe me just watch and enjoy. Let me know what you think about it and if you are going to go try this!

Add to Technorati Favorites

Grilled Swordfish With Melon Salsa

2 pounds fresh, boneless swordfish steak about 1 inch thick - cut into 4 pieces
1/2 cups cantaloupe, peeled and diced
1/2 cups honeydew, peeled and diced
1 1/2 cups mango, peeled and diced
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/3 cup red onion, chopped fine
4 ounces green chilies, diced or 2 jalapeño peppers, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced or chopped fine
3 tablespoons fresh lime juice - squeezed from lime
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/2 teaspoon ground cumin
salt and pepper to taste


Cut whole steak into 4 pieces, approximately 1/2 pound each, or buy individual steaks.

If grilling in a pan, preheat pan for 2 minutes. If grilling on open grate, preheat the grill on medium heat for 3 or 4 minutes. Brush/coat pan or grill surface with cooking oil or cooking spray.

Place swordfish steaks on cooking surface and grill for approximately 4 to 7 minutes on each side or until steaks are firm to the touch, but still moist, tender, and slightly opaque on the inside at the thickest point.

Since temperatures vary for ovens and open grills, check the fish for doneness being careful not to overcook swordfish in order to achieve the best flavor.

Melon Salsa - 30 minute preparation--prepare ahead of time.
Slice the cantaloupe, honeydew and mango, removing the fruit so it can be diced into 1/4 inch cubes. Chop the green pepper, red pepper, and red onion into fine pieces. If chilies are not diced or seeded, remove the seeds and cut into fine pieces. Chop fresh cilantro and garlic into small pieces, or if desired, mince the garlic instead. Place those ingredients in a small mixing bowl and toss well.

In a separate bowl, squeeze 3 tablespoons from one lime and mix with vinegar, oil, and ground cumin. Pour contents into the fruit mixture, mixing all together.

Cover and refrigerate for several hours to allow flavors to combine.

Serve salsa on top of the grilled swordfish.

Add to Technorati Favorites

It's a of Free Advertising for your Blog!

I just found a new marketing idea for your websites and blogs. It is completly visual. It is just like the board out front of many grocery stores where people tack up business cards. That is exactly what you are showing on numerous other sites that are a part of this network.

Now I have only just signed up for this. So I do not have any stats to show to prove its value you to you; yet! is the name of this fairly new network. However it does have some features for anyone but especially someone on a budget. The main feature is that your ad card can be put up for FREE.

Now as with any free type of markeying like this you are put on the bottom of all of the other free ads. However you can increase your ad placement. You can pay a per day amount to increase your placement. all cards are put into the directory. The front page shows 80 ads with links to other pages. Now your per day payment of your choice will decide which page you are placed on. The largest and first ad is paying only $1.06 per day. That means if you pay $1.07 per day your ad will be in the number one spot.

Now you can earn advertising money for helping to give exposure. If you write a blog post and submit it to, upon approval, they will add 2 cents per day to your card. If you add a link to your site they will add 1 cent per day. Sorry, only one upgrade is allowed per card. also has a referral program. You participate by placing the widget, like you see on the right side of my page, on your site.

The widget will display ad cards from the category you select and you receive 50% of the revenue generated from your site. This referal program works like the information below taken directly from the website. uses a simple cookie based referral programme that is built into the widget. Here's how it works:
  1. Place the widget on your site
  2. A user clicks one of the links or cards in the widget
  3. A cookie is placed on the users browser for 30 days
  4. If that user pays for a card while the cookie is present on their browser, you earn 50% of the sale
  5. At the end of the month we pay all referrers via PayPal

Some examples:

a user clicks the "add a card here" at the bottom of your widget. They then place a card on and pay 1c/day for 365 days. You earn 50% of $3.65 = $1.82

If a week later the same user upgrades their card to $1.00/day for the remaining 358 days, you earn 50% of $358 = $179

I am excited to see how this works. I will let you know in the future when I find out for myself. In the mean time I hope you try it for yourself.

Add to Technorati Favorites

Sunday, July 15, 2007

What is Great BBQ

Summer is in full tilt right now. That means loads of backyard BBQs all across the country. No matter what you call BBQ or what makes it the best, you have to admit there is nothing else like it.

You have your dry and wet ribs in Memphis. The pulled pork in the Carolinas and beef brisket in Texas. I know those are far from the only regions in the country that barbecue. They are the main ones people think of when you mention great BBQ.

The reason behind this post is not to tell you what you probably already know about BBQ. I want to know your favorite BBQ dishes or ways to BBQ. Be it a charcoal grill or smoking. Also do you prefer the briquettes, lump charcoal, gas or wood(and what types of wood)!

Just let me know in a comment!

Also I will be posting some of my favorite recipes for sauces, rubs and meals. Maybe even a few reciepes for some summer cocktails even though I perfer an iced sweet tea or a cold beer!

Add to Technorati Favorites

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad

Pork Tenderloin:
2 pork tenderloins,
1 1/2 to 2-pounds total Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 lime, juiced

Chile-Coconut Sauce:
2 tablespoons extra-virgin olive oil
1 (1-inch) piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped into small pieces
1 fresh red jalapeno, cut into rounds
1 (14-ounce) can unsweetened coconut milk
1 teaspoon sugar 1 lime, juiced
1 tablespoon fish sauce (recommended: Nam pla)
Kosher salt and freshly ground black pepper
Stems from 1/4 bunch fresh cilantro

Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce: Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes.

To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.

Chile-Coconut Tomato Salad:
1 1/2 cups shredded, unsweetened coconut 2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red) 1/2 small red onion, slivered 1 fresh red jalapeno, thinly sliced Leaves from 1/4 bunch fresh cilantro Handful fresh mint leaves Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 scallions, trimmed and chopped

Preheat the oven to 375 degrees F.
Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.

In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.

Saturday, July 14, 2007

Selecting the Right Pots and Pans

One of the first steps in getting your kitchen ready to cook is choosing and purchasing the right cookware. One of the most important things you will need to buy are pots and pans. Having the right cookware makes cooking and clean-up a breeze and a lot more fun.

Before you buyBefore you buy, you need to determine what level of cooking you will be doing and most importantly how much you want to spend. Although you do not have to purchase the most expensive brands you can find, however, you do want to make sure you are investing in good quality pots and pans that will last. If not, you will find yourself purchasing them year after year. Plan on buying the best cookware you can afford. If needed, do a little research before buying. Read consumer review and reports.

What to buy Here is a list of what most cooks consider to be essential pots and pans:

Sauce Pans are one of the most versatile pots. They are used for making sauces, cooking smaller portions of food, steaming, reheating or just about anything that needs to be heated. Because they are so versatile, you may want to consider purchasing a few different sizes. Some common sizes are 2 are 3 quarts with lids.

Saute Pans are wide and flat with straight sides to help when sauteing, searing or preparing recipes that have pan sauces and for recipes that require extended cooking times. Good saute pans are made of metals that quickly and efficiently conduct heat. Saute pans should also come with a long handle and a lid. Common sizes are 3 to 5 quarts.

Skillet or frying pans have moderately high, slightly flared sides. It is considered your all purpose pan for frying. Ideally they should be made out of metals that help conduct heat. Non-stick surfaces are helpful when cooking omelets. Common sizes are 8, 10 and 12-inch sizes.

Large Soup or Stock Pots are tall and narrow. They are excellent for cooking or boiling things like soups, stews, stocks, pasta or large quantities of food. Good stockpots should be made out of stainless steel with an aluminum core or anodized aluminum. Depending on how much you will be cooking, you should have a capacity of at least 8 quarts; soup pots may be 4 to 6 quarts.
What to look forIf you are buying a set, make sure it is made of sturdy materials that would not dent and warp. Handles should be comfortable and securely attached.

Pots and pans can be part of a set or bought individually. Buying sets can save a lot of money. If you do buy a set, make sure it fits your individual needs; otherwise it does not make sense to purchase pots and pans you will not use. The idea is to purchase ones that can be multifunctional.

Stainless steel is the most common and versatile material for cookware. Although stainless steel by its self is a poor conductor of heat. Stainless steel works best if it has an aluminum or copper core. It could also have a thick aluminum or copper disk bonded to the bottom of the pan. Adding a core will increase to the price, but will perform better. Anodized aluminum and no stick also make excellent choices.

Look for cookware that offers different shapes and sizes. Be picky about the pots and pans you need. If you want uniformity, buy in a set or collect individual pieces from a specific line. Hope you have found these tips useful to help you choose the right pots and pans.

Article Source:

Add to Technorati Favorites

Asian Beef with Snow Peas

Here is a favorite dish of my family. This meal not only tastes very good it is quick to make. It normally takes no more than 30 minutes to make it. The fast cooking time is great if someone is working late or has just been a rough day and you do not feel like slaving over a hot stove all night. This can be ready to eat in the same amount of time as a box of Hamburger Helper. Plus it tastes so much better!

3 tablespoons soy sauce
2 tablespoons rice wine (can substitute with red wine vinegar)
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
1 Red Bell Pepper sliced

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned.

Add the snow peas and stir-fry for an additional 3 minutes. You can add any other vegetables you like. I normally add baby corn and broccoli. Just remember to double the sauce if you double the amount of vegetables.
Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately over white rice.

yield:4 servings

Smothered Filet Mignon

A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel!

4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.

While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

Preheat grill for high heat on one side, and medium heat on the other side.

Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Add to Technorati Favorites

Knife Skills 101

This video features Matt Goulding of Men's Health Short Order Cook. Matt demonstrates how to properly use a Chef's Knife in the kitchen. He shows the techniques for several different chops and vegetables. The 10" Chef's Knife he is using just happens to be a Shun Classic!

Add to Technorati Favorites

Friday, July 13, 2007

The Best Knife Set You Could Ask For!

As promised I am letting you know what knives I had chosen to use about a year ago. I use Shun Knives. These are a little more expensive than your regular set at Walmart or other retail stores. (ok a lot more expensive)

I chose these mainly because one of my favorite chefs uses these in his kitchen as well as on his show. Good Eats. Alton Brown teaches his audience not only how to cook but the science behind it all.

The knife block pictured is exactly what i have in my kitchen. I have even gotten my mom to buy the smaller and less expensive 7 piece set; which is on sale at Amazon until the 17th of July. She fell in love with them as soon as I showed them to her!

My set includes the following knifes :

Shun Classic Bird's Beak Knife 2.5"
Shun Classic Paring Knife 3.5"
Shun Classic Vegetable Knife 3.5"
Shun Classic Paring Knife 4"
Shun Classic qty 6 Steak Knives 5"
Shun Classic Utility Knife 6"
Shun Classic Boning Knife 6"
Shun Classic Santoku Knife 6.5"
Shun Classic Chef's Knife 6"
Shun Classic Chef's Knife 8"
Shun Classic Chef's Knife 10"
Shun Classic Chinese Vegetable Cleaver 7 3/4"
Shun Classic Slicing Knife 9"
Shun Classic Carving Fork 6.5"
Shun Classic Bread Knife 9"
Shun Classic Off set Bread Knife 8"
Shun Sharpening steel 9"
Shun 22 slot Bamboo Mega Block
I have had these knives for almost a year now. They have stayed sharp this whole time. They are also a lot more durable and comfortable to use than most knives I have had in the past.

Grilled Mahi-Mahi, Ceviche-Style

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

Add to Technorati Favorites

Rosemary Vanilla Chicken

This recipe actually came from Chef Michael Smith, a 1991 honors graduate of the prestigious Culinary Institute of America in New York, has been cooking professionally for over 15 years.

This has to be one of my favorite dishes I have gotten from a TV Show! I know You will enjoy it!

8 chicken thighs
4 tablespoons of olive oil or vegetable oil
2 onions, sliced
2 carrots, chopped
1 bottle of chardonnay
1 vanilla bean or 1 tablespoon of vanilla extract
2 large sprigs of rosemary, needles peeled off

Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's okay if it ends up in several pieces. I perfer to use the boneless thighs just because it is easier and faster.

Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavors of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.

Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavors considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavor to the dish.

Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish, I prefer the oak, vanilla-like flavors of California chardonnay.

Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavor and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce.

Taste; then season with salt and pepper.
Serve over any rice, pasta or grain.
Yield: 4 Servings

Add to Technorati Favorites

Choosing A Good Wok

Cooking with a wok gives a few advantages because of its rounded shape: food is heated evenly and thereby decreases cooking time and only a small amount of oil is needed compared to a skillet. The result is healthier food, retaining vitamins and less fat. The one handled wok is ideal for stir-frying and the 13" size is a good all-purpose size.

Buying a good wok for yourself or as a gift is a great idea as it will last a lifetime and the cost is minimul. The bowl shaped ancient design is perfect for stir frying, poaching, boiling, deep frying and steaming. The high sides make it easy to toss ingredients without spilling and less oil is needed compared to a flat skillet. Set on a wok ring to maintain stability if you are cooking on a glass top or electric stove, This size wok will heat up well on either a electric or gas stove.

Before use a wok should always be seasoned.
To Season a Wok

  1. Wash with soapy water.

  2. Dry over medium heat on the stove.

  3. Add 1-2 tblsp cooking oil adn rotate to spread evenly. Leave on the heat for 5 minutes.

  4. Turn off heat. Cool.

  5. When cool wipe excess oil.

Add to Technorati Favorites


Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.


3 egg yolks
2 cups very cold water
2 1/2 cups flour
oil (for frying)

Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, fresh green snap peas, etc), use your favorite. Heat oil to 375.

  • Combine yolks with water; mix well.
  • Gradually stir in the flour; stir from the bottom of the bowl, gently.
  • Do not overstir, this is the secret of a light batter.
  • Some flour will still float on top of the batter.
  • Pat seafood and veggies dry.
  • Dip pieces in batter, let drain a little.
  • Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
  • Drain on paper toweling.
  • Serve with assorted sauces for dipping.

Add to Technorati Favorites

Purchasing and Shapening Knives

This video will give you some basic ideas for what to look for in a good knife or set of knives for your kitchen.

Before you go dicing and julienning your vegatables you need a good knife. I will later tell you what knives I have and give you the easiest way to buy them if you would like.

Add to Technorati Favorites

Yakatori Don Reciepe

One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce."

Original recipe yield: 4 servings


3 pound chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons Sesame or Peanut Oil


Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.

Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes.

Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.

Add to Technorati Favorites

I am by no means a Gourmet Chef!

I just wanted to let you know that I am not a trained chef by no means. However I am a guy that loves food and cooking.

I have learned how to cook from either the multitude of cooking shows and trial and error. I also have inherited my mom's vast collection of cooking books which at last count was about 368 books and magazines. On a side note for some reason one of my favorite shows growing up was Julia Childs. I watched that and Duke's of Hazzard.

I am always asked by friends and family to cook a meal for them. They either want me to BBQ, Japanese, or any number of their favorite dishes. I spent four and a half years in Japan with the Navy so I had come to love many Japanese dishes. One of which will be the first recipe I share with you.

So what else can you expect from this blog? Well you will obviously see dome of my favorite recipes and some I am looking forward to try along with my family. You also get tips on kitchen safety and sanitation which is a major problem in many kitchens today.

I will also offer some information on the best cookware and how tell a decent pan from a cheap one that will be ruined after a few meals. I will alos be showing you vast array of kitchen and related videos that will either help your cooking or the prepping of your meals. Some will include how to use your knives like the pros.

Add to Technorati Favorites