Cauliflower & Parmasan Soup

I really dislike cauliflower; however this cauliflower and parmesan soup I made was really good.  Proof that adding cream and butter makes anything better.

I created my own recipe but I used this one by local Atlanta chef Kevin Rathbun as a guide. 

Chicken Creole

So I've been on a Creole kick lately.  I love doing Shrimp Creole but due to my fish guy closing last year it's almost impossible to get good Gulf shrimp in this part of the world.  So, I tinkered with the recipe a bit and did it with chicken instead.  It turned out really good; the trick was coating the chicken chunks with a light dusting of flour and corn starch, this keeps the chicken moist while allowing it to adhere to the sauce.

Basin Street Chicken

Basin Street Chicken - A Robert St. John Recipe.

Grilled chicken is topped with a sauce made of caramelized onions, diced tomatoes, sliced mushrooms, butter and white wine.  This mixture is then topped with Havarti and Sharp Cheddar slices and put in the oven to melt.

The side is some braised Chinese Choy.

Coconut Soup

Coconut soup is easy to prepare and keeps well for days.  I like to make a large pot up and have it for lunches during the week.  My recipe doesn't have meat but chicken breast or thigh meat could easily be added and just cooked in the broth.

2 cups of Chicken Stock (I prefer the no-salt added)

14 oz. unsweetened coconut milk (1 can)

1/2 cup lemongrass (3-4 stalks)

2 tbl. lime juice

mushrooms

cilantro or garlic chives

To prepare the lemon grass you take off the outer skin of the stalk then using the back of the knife pound the entire stalk to release the oils.  Next, chop the bulb in into thin slices and the rest of the stalk into 2 inch chunks.  Then bring the stock, coconut milk & lemongrass to a boil.

Let the mixture cook for 10-15 minutes; the liquid will reduce.  Let the mixture cool then strain to remove the lemongrass and put the liquid back into saucepan.  Before serving add sliced mushrooms and lime juice.  Garnish with either cilantro or garlic chives.

*Note the recipe is for about 2-3 servings but it can easily be multiplied to make a larger amount

Breaded Pork Chops

I made pork chops that were breaded with flour, dijon mustard, and homemade breadcrumbs.  The side was a baked sweet potato; I like my sweet potato with a little butter, chipotle chili powder and cinnamon , but that's me.

The breadcrumbs were just some day old french bread that went for a spin in the processor.  These are toasted with shallot and a little oil until browned.  Some shredded parmesan and parsley is tossed in once the crumbs are cool.

Broccoli Soup

After having a side of sautéed broccoli florets I was left with the stalks.  So I decided to make a quick broccoli soup by simmering broccoli stalks and shallots in chicken broth; then pureeing the mixture with a hand blender and finishing it with a little butter and cream.

I'm constantly trying to become a better cook and to do that I really think you need to learn to utilize and appreciate all parts of an ingredient.  With our modern supermarkets; it's far to easy for people to get pre-packaged this or pre-cut that and put together a mediocre meal.  To really cook; is to take a great ingredient and turn it to something extraordinary.

Clafoutis

Clafoutis is a classic French dessert made with cherries .  It's a basic recipe where a batter is poured over cherries and baked in a French Oven until golden brown.  

I like the idea of sticking with how things are traditionally prepared but I would recommend removing the cherry pits (I tend like my desserts without the choking hazards).

Carnitas

Slow cooked Pork Butt or Carnitas might be the best thing in the world.  Really, you might be able to turn a vegetarian with this dish.

I marinated the pork overnight in a mixture of pineapple juice, soy sauce, orange juice and Coke.  The next day the pork gets seared and put in the pot with onions, green peppers, orange peels and a halved lime.  I let it cook for about 2.5 - 3 hours at 250.

Once the pork is done it's shredded and loaded into tortillas with a black bean & rice mixture.

Culinary Tour of NYC part 1

So the blog has been on a bit of a break due to the holidays and being out of town.  However, we spent the new year in New York and were able to hit some great culinary hot spots.

A Salt & Battery:  The pinnacle of Fish and Chips here in the States.  These guys beat Bobby Flay on Throwdown but even more important than that, they support a proper football club, The Arsenal.  We had the Cod, Haddock and Chips.

Dean & Deluca: I'm a Starbucks junkie but this was the place to go for coffee when in Manhattan.  The coffee was great and they have a great selection of pastries that are brought in from local bakeries all over the city.  We went here 3 mornings of our 4 day trip.

Ping's: We ventured to Chinatown in search of authentic Chinese dim sum.  This was definitely an experience as the menu had very little English and we were the only non-chinese at the restaurant ( It was an Anthony Bourdain moment).  All the food was great but the vegetable fried rice was the standout; by far the best fried rice I have ever had.

Patzeria Pizza: After standing in 15 degrees for 6 hours waiting on The Ball to drop we had a bit of an appetite.  We hit this pizza place just off Time Square for a couple of slices of sausage & tri-pepper pizza.  The advice I received was true: " just try the pizza, anywhere, it's all good".  Amazingly it really was.

Culinary Tour of NYC part 2

Magnolia Bakery: Yes, this is the bakery from the "Lazy Sunday" SNL video but it is also home to the best cupcakes on earth.  

Magnolia Bakery Cupcakes: Vanilla with Vanilla frosting (left) and Devils food with meringue icing (right)

John's Pizzeria: All pizza was good pizza but John's is superior to other's in Manhattan.  They don't sell slices only whole pies; because they can.

Haru:  Great Sushi, on Broadway just off Time Square.

Cafe Roma: We ventured to Little Italy and stopped in this Italian bakery for a cannoli

Mexican Soup 2.0

New and improved Mexican Soup.

This version had roasted Poblano and Corn; as well as onion, shallot, roast chicken, black beans, tomatillos and diced tomatoes.  The broth is made of chicken stock and a little enchilada sauce that is seasoned with smoked paprika.

The garnish is fresh avocado, green onion and a lime cream.  (lime cream= sour cream+ lime zest and lime juice)

Pumpkin Chocolate Chip Cookies

I was trying to create a new cookie for fall so I decided to try adding pumpkin to my chocolate chip cookie recipe.  

Below is the recipe I came up with - note that the recipe is for a large batch but the dough can portioned and frozen.

2 1/2 Cups of Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1 tsp. Salt

1 cup (2 sticks) Butter

3/4 cup Sugar

3/4 cup Brown Sugar

1 tsp. Vanilla Extract

2 Eggs

2 cups Chocolate Chips

8 oz. Canned Pumpkin (1/2 can)

1/2 tsp. All Spice

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

The wet ingredients get mixed (including pumpkin and spices).  The sifted dry ingredients get slowly incorporated and finally the chips are mixed in.

The 2 1/2 cups of Flour is just an estimate; more might be needed if the mixture seems wet.  Also, more or less baking powder can be added; more makes the cookies airy and cake like while less makes a more chewy cookie.

Thanksgiving - Chocolate Mousse Pie

So for Thanksgiving dessert I created a chocolate mousse pie.

I made a homemade crust; which tasted good but didn't look so great.  I have a ways to go before my pie crust look anything like my friend Annette's.

The filling was a homemade mousse that would make a calorie counter cringe.  It was topped with homemade whip cream, chocolate shavings and my raspberry sauce.

Thanksgiving - Prosciutto Wrapped Halibut

I decided to make prosciutto wrapped halibut based off an article I found in the NY Times.  The halibut filet is pasted with pesto and then wrapped in prosciutto.  These are then sauteed in butter and roasted in the oven.

For the side I created a roasted corn and poblano succotash.  I roasted corn and a poblano pepper.  These were sauteed with shallot, cannellini beans, tomatillo and diced tomato - it's finished with a little cream and smoked paprika.

Thanksgiving - Pumpkin/Sage Souffle

So for our Thanksgiving starter I created a Pumpkin/Sage Souffle.  

The base was made from béchamel mixed with pumpkin and spiced with allspice, white pepper and sage.  It was garnished with a butter-fried sage leaf.

Emeril's

While visiting

family in

Tampa we

made the trip

over to

Orlando where

we ate at

Emeril's.

We started with the barbecue Shrimp and for the main, I had the Andouille-crusted Redfish which was excellent.

But the star of the meal was the most amazing Banana Cream Pie.

Emeril might not be some cutting-edge chef only known to foodies or those able to afford $700 tasting courses but one taste of the food and it is obvious why he is such a success. The food at Emeril's is one that puts a smile on your face and for a chef that's what it should be about.

Beef Pot Roast

I did a slow roasted Chuck Roast that I seared on all sides.  

I cooked it low and slow for 3 hours until the meat fell apart. 

The Beef went in with carrots, celery, mushrooms, onions, garlic and thyme

Once the meat was done; everything was removed from the pot and the liquid was turned into a gravy for the potato mash.

Steak & Potato

Not much time to cook lately, though I was able to throw together the Steak & Sweet Potato below. 

My quick rant on steaks is that they have no business being put on a grill.  If you are going to spend $15-$20+ on a piece of meat then don't ruin it by putting it on your grill.  A steak needs precise cooking and not many have a grill that is able to do that.  So, unless you're this guy and have a $10K grill I would keep the steaks indoors.

I cook mine by searing in the cast iron skillet and then finishing in the oven.  The cast iron allows you to get a nice crust while the oven allows the steak to cook through to you're desired temp.  Unlike your grill, you can set what temp your oven is at which removes the guess-work.

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.