Monday, November 30, 2015
I started this blog as an outlet for what I consider good food and good stories. A place to share my experiences in the kitchen, my stories of memories made with friends and fellow cooks through the years. A place to keep up with the daily things, specials and milestones. I hope that those that choose to spend your time viewing what I have to say get a chuckle out of it or learn something new!!! I learn something new everyday!!!! Any way thank you!! Pass this blog along to your friends. Sign up for email distribution. Try a recipe for your friends and family - let us know how it turns out for you!
Hope everybody had a great Thanksgiving, I served over 600 guests!!!!
Sunday, November 22, 2015
We just put a new feature on the blog site. Sing up to receive our daily post via your email address! This is a great way to communicate with those folks checking out our blog each day. So, check it out and sign up! Also please leave your comments on our posts. If you try some of our recipes out and like them or not - please leave your comments! We want to know what you think!!! Are these tips helpful, do our recipes give you any ideas or help in the kitchen? Let us know, that's what this is all about, sharing our favorite recipes and techniques with you.
Saturday, November 21, 2015
The fish pictured above is about 6 lbs after being gutted. This is going to yield 2 - 12 oz filets with the skin and about 110 oz without the skin. Start by turning the fin side towards you and make a cut along the gill at the head of the fish. Next make a small cut down the fin line from the head to the tail. Continue from the head following along the ribs to the center bone. Once at the tail completely cut the tail free. Follow with the tip of your filets knife along the ribs to the bottom of the fish.
Smoked Tomato and Mushroom Risotto
Before and After
We smoked hes tomatoes and mushrooms about 30 minutes on heavy smoke at about 200 degrees F look closely at the tomato, it was long enough that the skin is starting to peel away from the flesh of the tomato. This is what you want! This keeps you from having to blanch the tomato, thus partially cooking it, in advance of smoking, which would further degrade the flesh. I like the tomato to be fully intact when using it in this manner. All we are trying to accomplish is to impart smoke flavor and have enough heat to cause the skin to peel.
Sunday, November 15, 2015
Saturday, November 14, 2015
Adding Roux - We accomplish this by combining the hot roux with liquid from the soup in a separate bowl. This will keep the roux from forming lumps by the temperature variance.
** A few recipe tips**
Brown Roux - this is a mixture of oil (we use vegetable oil) and flour - equal parts. A trick here is to heat your oil first before adding your flour. Of course, your flour will start to brown immediately, so, don't turn your back!! Also, with hot oil BE Careful, It Will Burn You!! You will have to pay attention and stir this constantly. It is the flavor you are looking for here more than anything. The thickening power of brown roux is half that of blonde roux. This is due to the destruction of the gluten protein present in flour. The longer it cooks the more"slack" it will become. The addition of brown roux to the soup will give it a depth of flavor and more mouth feel than normal.
These black balls you see in the picture above is a burned roux. If you see this - throw it out and start over. So, be careful, once your flour starts to brown, lower your heat. The time it takes to make the roux that peanut butter color will be worth it in the end.
Friday, November 13, 2015
Tuesday, November 10, 2015
Saturday, November 7, 2015
Monday, November 2, 2015
Top these with Hollandaise Sauce, Torch and YUM!!!!!
Crab Dressing for Stuffed Mushrooms
6 ounces Water, very cold (ice-water)
Add the ice-cold water and mix very fast with your hand just enough that the dough comes together. Cut the dough in half. The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away. If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it.