August 28, 2011

Marination after the cooking process usually is not called for, but in this case: It Works! We often stumble and fumble through the kitchen of life, only to find that the ball of food is still attached to us, and we hadn't done anything to the food except glorify it into a shape of form not thought of before. Is this what happened to you last night at dinner? I'm going to share something with you: Simple Is Better! Last night was Steak. In fact, it was London Broil. I'm not a big steak person. Never have been. Never will be. It was on sale at a great price, so it was bought and then prepared. Gave it an hour out of the refrigerator to get to room temperature to come to terms with man. Splashed it with a little Extra Virgin Olive Oil and gave it a good rub down. The piece of London Broil was almost 2 pounds. In a large casserole pan, combine 1/4 cup of Olive Oil, 1 teaspoon of Kosher Salt, plenty of fresh ground Black Pepper, 2 Cloves of Garlic that are minced and the juice and grated rind of half a Lemon. Now, turn your attention back to the London Broil. Heat up a large saute pan over medium-high heat and cook the London Broil for 5 minutes on each side. This high temperature will sear the beef and retain the juices within. After this is done, place the steak on top of the marinade mixture and turn every 4 minutes. Check for temperature. If you need less redness, put it in a 425 oven for 10-15 minutes. Let it rest and slice against the grain. This will result in a more tender chew. Enjoy this tasty piece of meat with a simple salad or even some nice green peas. The Lemon in this dish is great. Shine On!

August 21, 2011

This may not sound appetizing, but dinner was totally off the beaten track. A thing we call Chicken & Waffles. You may not remember the 1970's. You may not remember what happened last night. You will remember the dinner of Chicken & Waffles: a tasty creation of southern California fare, in which Waffles are toasted and layered with a handful of Deep Fried Chicken Tenders and Country Gravy, and then topped with a thin stream of Maple Syrup. The crispiness of the Waffles with the deep-fried goodness of Fried Chicken, and then topped with maple delight is one taste that won't go away. Sweet and salty is the name of this game. We crunch. We munch. We eat a bite and we want some more. We explore our tastes. Give a little bit of time, and you'll make a better place for all. When you don't know where to go and you think you've lost friends, cook some Chicken & Waffles. Things will be better all over again.

August 17, 2011

One of the things I like about summers are the things that cool you off. In particular: Smoothies! They're a great summertime treat! When I think of Smoothies, I don't think of a particular flavor, but of making one of leftovers left behind. We often search for that perfection in mind, only to find one important ingredient not there, or not on the list. We often compromise with a foul substitute or a meaningless option. A lot of the times, we don't put two and together very well and think of things that might of been. Our feelings for that perfect Smoothie have gone by the wayside. Finding something that is refreshing and filling is also hard to come by. I wanted something different! The solution was solved: Peanut Butter and Frozen Banana Smoothies. The protein and potassium are offset by a pinch of salt and a dab of honey. Maybe I don't always know what I want, but the purpose of creating is never a dull moment.Wanting and needing to play and experiment with food is such an important aspect in the search for creative cooking. We may never know what's around the bend or coming around the corner.

August 14, 2011

Ice Cream has to be one of my favorite treats to beat a summer heat. When you combine the salt in the air and the cream from the dairy, no words can describe a great Ice Cream. A smile is all that is needed. The light at the end of a tunnel is always a little bit brighter, and the sheets that you have washed, are a little bit whiter. My favorites are Vanilla, Pistachio, Rum Raisin and Mint Chocolate Chip. I really don't know why these are my favorites. Part of it is pure simplicity. Vanilla is a base for all the toppings you could ever dream of. But a great Vanilla holds true all by itself if done properly and without hesitation. The other 3 you might say, are seasonal. But, in reality, a comfort of nuttiness, of portrait and of pure bliss, respectively speaking. They are all the flavor profiles I remember as a child growing up in California, Oregon and Florida. Things take on meaningful aspects while growing up. You can't take away the San Diego Beaches, the Portland scenery of mountain tops or the Orlando Chamber of Commerce photos. They all have a space in the back of my mind. They will never be forgotten. That's one thing that you can never take away from any of us: Childhood Memories. Most are good. Some are bad. All are precious to all of mankind. Homemade Ice Cream is a chore that is worth the wait! With few ingredients needed, Homemade Ice Cream craves a big spoon and a handful of friends. It's too good not to share. Today was special: Mint Chocolate Chip. It's no joke to say that time is precious. When you make Homemade Ice Cream, patience is key. There are stories to tell and many that are retold, over and over again. The Heavy Cream. The Sugar and Salt. The Bitter and Semisweet Chocolate Chips that we hold so dear. These flavors remain in our hearts. They are sometimes washed away, but never forgotten. It was so simple years ago. The back porch stories of old. Where did the time go?

August 12, 2011

Look. And you shall see. Listen. And you shall hear. Speak. And you shall be spoken to. Inhale. And you shall smell. Touch. And you will be touched by the hands of God.

When all of our senses are used in the right way, all of our abilities are used in a collective and passionate understanding of one another. So, let's talk Burgers. It's one of the most satisfying meals man has learned to cook for himself. Whether you grill it, fry it or steam it, Hamburgers are a mindset of where Burgers have been, and where Burgers will go. The keys to any good Burger are freshness and forethought. If you start out with good quality Ground Meat, Vegetables, Spices, Herbs and Bread, you can't go wrong. Now, there is more to this story than meets the eye. A passion for knowledge of food and flavor profiles also play into a Burger, along with friends that are trusted and experienced. You want a Burger with depth. You want a Burger for juiciness. You want a Burger for gratification. You need a gentle hand and a hot pan or grill. You need to know when and when not to flip the Burger, lay on the Cheese and when to say: "May I have another? Please!" You stumble in and don't know where to begin, but you always know when to stop and lend a helping hand. You sigh. You lift up your heart, and that first bite takes your breathe away, and you simply just stop, and let your heart melt. When you add your choice of toppings, like Tomato, Lettuce and all the rest, you will no doubt put your Burger to the test. You sop up the juices that flow from your mouth, from the Bread that holds your life in your hands. You understand that heaven is only a stone's throw away. And with the wind in your face and your favorite 45 rpm playing constantly in your head, the rush of all that is life transforms your blood into gold. There is no place on earth for this Burger no more. Only a whisper remains.

August 10, 2011

It's been raining a lot lately. So much, in fact, that the temperature has been quit mild the past few days. I must be praying a lot for cooler weather. It's working! So, a nice rain deserves a satisfying and hearty soup. Not too wise. Not too sweet. Built with character and love. Think as a good soup like liquid gold. Rich. Like the sun. It will make you glow within, and shine at the same time. A good soup demands time and patience. A little love can go a long way. The plan: Thai Cream of Butternut Squash Soup. It contains Golden Delicious Apples, Vanilla, Apple Cider and Pear Juice. It sounds complicated, but this soup is so good, it'll make your heart melt. Be careful not to over salt. Taste as the soup reduces down to your comfortable thickness. Then, re season if needed. You will enjoy this soup for years to come.

Thai Cream of Butternut Squash Soup


1 Butternut Squash, 2 pounds, peeled de-seeded and diced.
2 Golden Delicious Apples, peeled, cored and diced
1 Vidalia Onion, medium-sized, peeled and diced
4 tablespoons of Olive Oil
1 cup of Apple Cider
1 32-ounce container of College Inn Thai Coconut Curry Broth
1/4 cup of Pear Concentrate Juice
1/2 teaspoon of Salt
1/2 cup of Half & Half
1/2 Vanilla Bean, sliced thin in half


In a large stockpot, combine the Butternut Squash, Golden Delicious Apples and Vidalia Onion. Set over medium-low heat. Stir in 4 tablespoons of Olive Oil. Let this cook, stirring occasionally, for 25-30 minutes. Pour in the Apple Cider and bring the mixture to a boil. Add the Thai Coconut Curry Broth and turn down the heat to medium-low. Cover and let cook for 20 minutes.(The vegetables should be soft. Test the Squash to make sure.) Pour this mixture into a blender, in batches, and puree.(Have a big bowl next to you to make things easier.) When the puree is done, add it back to the soup pot container and simmer over low heat for 25-30 minutes. In the meantime, in a small saucepan, pour in the Half & Half and Vanilla Bean. Let it simmer on low heat while the soup is reducing. When the timer goes off, add the Half & Half to the soup mixture.(Remove the split Vanilla Bean.) Adjust the Salt now if needed. This soup will make all your dreams come true. It tastes just like sunshine on a cold winter's day.

August 9, 2011

The second I woke up today, I knew it was going to rain. It's not that I believe in superstitions. Quit the opposite in fact. You see, I have a nose with a barometer attached on the inside to predict current frontal systems. In layman terms, when I wake up in the morning, I can tell you if it's going to rain that day without looking on the TV to see the latest radar patterns. It can be a good thing, especially in Florida. It has been known to backfire on occasion. It happens! Yesterday, was no exception to the rule. I knew it was going to rain early, and I knew it was going to rain hard. I needed a hot breakfast today and Oatmeal was stuck in my head. I wanted something light and tasted like summer, before the rain: Peaches and Cream Steel-Cut Oatmeal. After I enjoyed this breakfast, it rained soon and then, most of the day. The Oatmeal did take me back to rustic roots and dirt country roads. The cane poles sittin' on the edge of the pond. Old Coke machines. Lazy days and summer haze. It's too bad summer only has 11 weeks to go in Florida. Imitation has it's drawbacks. Don't ever underestimate the power of liquid sunshine!

Peaches & Cream Steel-Cut Oatmeal

3/4 cup of Water
1/4 cup of Steel-Cut Oatmeal
A pinch of Salt
1 tablespoon of Butter
A pinch of Mace
A pinch of Allspice
1 teaspoon of Cinnamon
3 teaspoons of Sugar
1 Georgia Peach, cut in half, pitted and rough chopped
2 tablespoons of Half & Half


In a medium saucepan, pour in the Water and bring to a boil over high heat. Stir in the Oatmeal and reduce heat to low. Simmer for about 6 minutes, stirring occasionally. Remove from the heat and stir in the butter. Let it set for 2 minutes. Stir in the Mace, Allspice, Cinnamon and Sugar. Take the cut up Peach and put it in a bowl and microwave on high for 30 seconds. Pour the Oatmeal over the Peach and then pour the Half & Half over all. Enjoy!