Roast Pork Loin

I slow roasted a pork loin for 3 hours.  I gave it a quick sear 

in the iron skillet before finishing it in the oven nice and slow.

I whipped up a quick sauce 

which turned out great.  I 

reduced some beef stock 

with cream and corn starch;

and to season I added a splash

of Worcestershire and some 

cinnamon.

Meatball Subs

When you think of Chefs you essentially have two groups.  You have those that think they're an artist and they spend their day in the kitchen whittling veggies into perfect shapes and painting on the plates.  On the flip side you have those that cook because of the joy of making someone else happy; whether it's their family, a restaurant full of customers or themselves.  I definitely fall into the second category and I think that's why I enjoy making comfort food so much.  Dishes like the Meatball Subs I made this weekend just make you feel good.  Their not fancy and anyone can make them if you take the time.  Time and care are the two essentials to comfort food.  Anyone can grab some frozen junk and warm it up or run down to the local sub franchise and pick one up, but their is something about taking the time to make it yourself that just makes it taste better.

Baked Shrimp and Squash Casserole

Baked Shrimp and Squash Casserole; a Robert St. John recipe.

If you've spent anytime in Mississippi you know the name Robert St. John; he is "The Chef" in the state.  The thing I admire most is that he is completely self taught; the story of how St. John became a chef is incredible.

A waiter turned restauranteur, St. John opened a restaurant in Destin, FL and hired a hot-shot young chef to prepare haute cuisine.  St. John and the chef spent weeks testing and honing recipes for the restaurant.  Opening night was supposed to be a "soft opening" but word got out and the restaurant was packed.  With the pressure on, St. John goes to the kitchen to check on his chef; unable to find him he checks the alley behind the building and finds the chef passed out drunk with an empty whisky bottle in his hand.

Having no other choice, St. John put on an apron and headed to the kitchen.  He's been a chef ever since.  Using the recipes he learned from the chef and by a series of trial and errors, St. John honed his skills in the kitchen.

I have a ton of respect for the man.  He shows that anyone can be a great cook; you don't have to spend years in Culinary school; you just need to be willing to push yourself and not be afraid to make mistakes.

Creole Shrimp Pizza

Two of my favorite things are pizza and cold drinks.

I've come to believe you could put anything in a glass bottle and it would taste better.

This is my latest pizza creation, Creole Shrimp Pizza.  I used my Creole Parmesan Cream Sauce for the base and topped it with Shrimp, Red Bell Peppers, Mushrooms,  Shallots, Green Onions & Sharp Cheddar.

Eggplant Parmesan

Today's creation Eggplant Parmesan.  No matter how much I try I just can't get into eggplants.  They look great on a plate but they taste like styrofoam to me.  Oh well, maybe I just haven't found the right way to cook them.

Chili

So Fall is officially here and that means it's time to open all the windows and cook a big pot of Chili.

We use Colleen's Dad's chili recipe that we've slightly altered through the years.  The main ingredients are Shoulder Roast, tomatoes, onions, garlic, tomatillos, kidney beans, red wine and beef stock.   The seasonings include chili powder, cumin and chocolate.

Pumpkins in the front yard, Fall is definitely upon us.

Mexican Style Chicken Soup

Some of my greatest accomplishments in the kitchen occur when I come down for lunch, no idea what I'm going to eat and in 15-20 minutes I just throw something together.

I had some great leftovers on hand; so everything went in the pot and out came one of the best soups I've made yet.

I sauteed leftover grilled chicken with red onion.  Added a can of diced tomatoes, about 1/2 cup of canned enchilada sauce and some chicken broth.  Seasoned with a little chili powder, salt and paprika.  And, at the very last added some diced avocado and green onion.

I'm usually my harshest critic but this was definitely one of those, "damn, I can't believe I made that moments"