Good and Bad News

The good news first…

We’re on a new host! Yes, cheaper, but it also has many upsides to it. The VPS has more memory and a tad more space. Good for all!
Also, soon I may start experimenting again with food. I do miss cooking, and I’d like to share my new discoveries with the world!

The bad news…

I could not save the comments. For whatever reason I lost access to the admin portion of the site and had to basically start over fresh. I did manage to import all existing posts, but no categories came with them.

... read more

Braised Pork Loin Roast with Apples

Braised Pork Roast with ApplesA couple of weeks ago we bought a pork loin roast, and I intended to cut it into boneless chops. I decided not to and was faced with a couple of options on how to cook this big hunk of pork. You rarely see pork roasts braised, so I figured I would give it a try. The results were quite delicious.

I have always enjoyed eating pork. From chops to bacon you can’t beat the deliciousness.

First off, I’m going to explain the done-ness of this dish. According to the USDA the internal temperature you should cook your pork to is 145°F/67°C with a rest of 3 minutes, which is a nice medium rare. Currently the FDA still shows a recommended internal cooking temperature of 160°F/71°C, but since this is based on old data I put more faith in the USDA. The biggest reason was because of Trichinosis, a nasty parasitic disease. There has not been a verified case of Trichinosis in the US in a very long time. This is due to changes in diet and processing of pork today. The meat is so deeply frozen that nothing survives. This, combined with a clean cooking environment, make for very safe pork medium rare pork.

... read more

McDonald’s Healthy Fast Food? I am not convinced.

I came across an article today describing McDonald’s new initiative of trying to make their Happy Meals healthier. My first thought was “Good for them.” Then, I actually read the article. Eh, in my opinion it’s a weak effort and here’s why.

You see, the healthy part of it is a serving of apple slices, or carrots, or any other fruit or vegetable that’s “in season.” They are also lowering the serving of fries to 1.1 ounce, down from 2.4 ounces. Ok, so it’s a step in the right direction, but I think they can do better.

... read more

Culinary School: To go or not to go

That’s the question isn’t it? A few months ago I came across an article that talked about how law makers were looking at new and stricter requirements on trade schools, pointing mostly at culinary schools for being so expensive that you can’t possibly pay your loans back. I’ve been thinking about writing an article of my own about the good, the bad, and the ugly of going to culinary school since I’ve been through the process and everything that goes with it. Today I decided to go ahead and write about it.

... read more

Recipe – Lightly Breaded Flounder


Lightly Breaded Flounder

Lightly Breaded Flounder

This is a very light and healthy fish dish I made tonight. It was fairly quick, as fish tend to cook in almost no time. Oh it was so good! I used the herbs and seasonings I have on hand, so the dredge can be played with some to bring out more flavor, but this was so good!

I could really stand to eat like this every night! Oh yes, and we broke out our best dishes! ;)

Happy eating!

Recipe – Lightly Breaded Flounder   Author:  Nutrition Information
  • Serves: 4
  • Serving size: 2 filets (220g)
  • Calories: 447
  • Fat: 16.4g
  • Saturated fat: 2.5g
  • Unsaturated fat: 13.9
  • Carbohydrates: 26.0g
  • Sugar: 2.3g
  • Fiber: 2.0g
  • Protein: 45.9g
Recipe type: Entree Prep time:  10 mins Cook time:  12 mins Total time:  22 mins Print A light and tasty Flounder dish for those nights you want something quick but keep it healthy. Ingredients
  • 8 Flounder filets, fresh or frozen and thawed
  • 1 Cup AP Flour
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Garlic powder
  • 1 Teaspoon Oregano, finely chopped fresh or dried
  • 1 Teaspoon Basil, chopped fresh or dried
  • ½ Teaspoon Thyme, chopped fresh or dried
  • Extra Virgin Olive oil
  • Kosher Salt
  • Black Pepper
Instructions
  1. On a 9 inch plate:
  2. Add flour, Paprika, onion powder, garlic powder, oregano, thyme, and salt and pepper to taste.
  3. Mix well with a fork.
  4. Over medium heat, preheat a medium non-stick skillet. When warm, add enough olive oil to barely cover the bottom of the pan.
  5. Dredge each filet in the flour mixture until lightly coated and add 2 at a time to the pan. Let cook for 2 to 3 minutes on both sides.
  6. Plate and serve.
Notes

Capers would be fantastic with this dish. Also, a nice lemon cream sauce would rock this as well.

... read more

Happy 4th of July!

Fireworks

I would like to take this time to thank our brave men and women of the US Armed Forces. You all mean so much to me. All of you make it possible for us to live in a free society, and be able to pursue our dreams. Thank you for being you and serving your country.

 

Sometimes we take for granted that you fight for our freedom. You sacrifice your rights, privileges, and lives to give those same rights and privileges to the rest of us so we may live free. Freedom doesn’t come free, and we should all appreciate those who make the sacrifices for the greater good.

... read more

Recipe – Pepper Jack Stuffed Baby Portabella Mushrooms

This is one of my favorite recipes to date! When I went to work at my last restaurant and we were testing recipes for the menu, one of the owners requested a Pepper Jack stuffed Mushroom, and this was the result. They were so good! We didn’t use them for the menu, but I did keep the recipe around.

So I present to you my version of a stuffed mushroom with a kick!

Recipe – Pepper Jack Stuffed Baby Portabella Mushrooms   Author:  Nutrition Information
  • Serves: 8
  • Serving size: 94g
  • Calories: 137
  • Fat: 6.5g
  • Saturated fat: 3.7g
  • Unsaturated fat: 2.8g
  • Carbohydrates: 13g
  • Sugar: 1g
  • Fiber: 1.5g
  • Protein: 7.3g
Recipe type: Appetiser Prep time:  45 mins Cook time:  30 mins Total time:  1 hour 15 mins Print Chef Jay’s vegetarian option Pepper Jack Stuffed Baby Portabello mushrooms. Ingredients
  • 8 Baby Portabella mushrooms, cleaned, gills removed, and stems reserved for stock.
  • 4 slices Pepper Jack cheese cut into ¼ pieces.
  • ¼ cup small chopped wild or button mushrooms
  • 1 Egg, beaten
  • ¾ Cup bread crumbs
  • ¼ Cup Panko bread crumbs
  • ¼ Cup mushroom, vegetable, or chicken stock
  • ¼ Cup chopped Parsley
  • 2 Tablespoons chopped Thyme
  • 2 Tablespoons chopped Basil
  • ¼ cup chopped Shallot
  • 2 Tablespoons chopped Garlic
  • 1 Tablespoon Butter
  • Kosher salt
  • Ground Black Pepper
Instructions
  1. In a large mixing bowl, add Parsley, Thyme, Basil, Marjoram, breadcrumbs, and eggs. Lightly toss.
  2. In a large sauté pan over medium heat, melt butter and add shallots and garlic and cook until translucent. Add the chopped wild mushrooms and cook until tender. Allow to cool for a few minutes.
  3. Add the cooled wild mushroom mixture to the breadcrumb mixture, and salt and pepper to taste. Mix the stuffing lightly adding a little stock at a time until moist but not wet.
  4. For each Portabella:
  5. Place ¼ piece pepper jack cheese directly in the center. Cover with about 1 tablespoon stuffing mixture. Reserve in refrigerator until needed with the remainder of the cheese slices.
  6. To serve:
  7. Lightly sprinkle each with Panko. On a parchment lined and lightly oiled sheet tray, place each Portabella and cook in a 350 degree oven until heated through, about 5 to 8 minutes. Place a slice of Pepper Jack cheese on top of each for the last 2 to 3 minutes and let melt and get slightly brown.
  8. Plate and serve.
Notes

If you’re not a vegetarian, you can add some churizo sausage for an extra kick!

For extra Italiano flavoring, you can replace the butter with olive oil and add Italian sausage!

To make the mushroom stock with the stems from the Baby Portabellas and put them in a pot with, a stalk of celery large chopped, ½ onion quartered, and a carrot peeled and large chopped, and cover with cold water. Cover and bring to a boil, then turn it down to a simmer for about 30 minutes. Strain into a bowl and let cool before using.

... read more

Cooking slow and easy

You may have heard the story “The Tortoise and the Hare” as a child. (Spoiler Alert!) Naturally, the tortoise wins and all live happily ever after! Well, the same can be said for cooking, and oh how delicious it is!

I’m talking about the slow food movement at Slow Food International and Slow Food USA, and their work to better the environment and the quality of the foods we eat every day. They want everyone to slow down, enjoy, and make the right choices for the food we eat. It’s about eating from organic and sustainable sources, and being educated to do so.

... read more

Recipe – Crab Cakes

Recipe – Crab Cakes   Author:  Nutrition Information
  • Serves: 8
  • Serving size: 3 oz
  • Calories: 120
  • Fat: 9.7g
  • Saturated fat: 2.2g
  • Unsaturated fat: 7.5
  • Carbohydrates: 7.4g
  • Sugar: 7.4g
  • Fiber: 0.9g
  • Protein: 10.1g
... read more

Theme woes and other stuff….

Ok, I’ve been forever breaking and mending this site for the last couple of days. Yet again, I’m not real happy with the limited theme I chose, so I will be changing themes again and customizing it the way I like it. I hope this next one will be better, and offer the options I want so I don’t have to go mucking about in the code. I have lots of plans for this blog and I hope I can get them all rolled out.

Here are some changes I’ve made in the last couple of days:

  • I’ve changed to a micro-format for recipes for Google optimization, and it actually works. The former plug-in just didn’t work.
  • I’ve switched over to Feedburner news feeds. It’ll help with both server load and bandwidth.
  • Aside from Facebook integration, Twitter integration is now installed.
  • There is a mobile version of this site. If you come to this site from your smart phone or iPod Touch, you’ll see what I’m talking about.

So my to-do list as of right now is:

... read more