NEW RECIPES! Notes, Successes and Failures

[dreamcastrocks]

I threw together a dish last night so the wife could read Harry Potter. Very Ratatouille-cooking of me though, I had no recipe.

I broiled some chicken breasts with some rice vinegar, sesame oil, curry and a few other some odd spices. Made some basmati rice with some chicken bouillon in it. Sauteed some sliced yellow squash, green peppers, red peppers and orange peppers in some EVOO and seasonings (shakes of this and that, with some garlic). Chopped spinach with vinegar. Then sauteed some baby bella mushrooms in an asian like sauce with a dab of curry. Put the mushrooms and sauce over the rice and chicken.

Came out really good. Especially the squash and the chicken.

I could never make it the same way again.

....But you told us exactly what was in it?

 

[Linderbee]

....But you told us exactly what was in it?

Not quite:

I broiled some chicken breasts with some rice vinegar, sesame oil, curry and a few other some odd spices. Made some basmati rice with some chicken bouillon in it. Sauteed some sliced yellow squash, green peppers, red peppers and orange peppers in some EVOO and seasonings (shakes of this and that, with some garlic). Chopped spinach with vinegar.

 

[D-Dogg]

....But you told us exactly what was in it?

Not quite:

Yes, and also the exact amount of any of these spices/sauces, etc. 2 or 3 tbs? More like a pour.

When I cook myself, it's always a new adventure each time because I just like to play around and throw some flavors together.

 

[Mulli]

I am the messiest cook ever. Just thought you would like to know that.

 

[D-Dogg]

I am the messiest cook ever. Just thought you would like to know that.

I spill salt and spices all over the floor...I dash with a flourish!

 

[Linderbee]

I am the messiest cook ever. Just thought you would like to know that.

I spill salt and spices all over the floor...I dash with a flourish!

Neither of you will ever be welcome in my kitchen. I HATE crap on my floor. Spill on the counter, then clean it up. My kitchen is my haven. (yeah, yeah, I know where I belong).

 

[Heucrazy]

Last night I took two salmon filets and cut them in half. On top of one I spread a feta cheese, garlic, lemon juice, sun dried tomato, concotion and then put the other half on top and roasted them. Serve with a rice pilaf and white wine sangria, then watch your wife remember why she married you all over again.

 

[schutd]

Sounds excellent. Im going to spout off again about how bad commercially raised salmon is though. You guys know Im all soapboxy about where my food comes from, and farmed salmon is bad bad bad. Nasty stuff. Almost as foul as they way we raise our chickens. Try Alaskan Arctic Char as a substitute. Its damn near the same fish and is raised MUCH better. Sorry Heu, I know you think Im an elitist cheffie chefferson, but this kind of stuff is super important. And the more I put a bug in peoples ear about it, the sooner I hope that people will start caring.

For a list of good and bad seafood choices, consult here!

http://www.oceansalive.org/eat.cfm?subnav=bestandworst

 

[Linderbee]

Sounds excellent. Im going to spout off again about how bad commercially raised salmon is though. You guys know Im all soapboxy about where my food comes from, and farmed salmon is bad bad bad. Nasty stuff. Almost as foul as they way we raise our chickens. Try Alaskan Arctic Char as a substitute. Its damn near the same fish and is raised MUCH better. Sorry Heu, I know you think Im an elitist cheffie chefferson, but this kind of stuff is super important. And the more I put a bug in peoples ear about it, the sooner I hope that people will start caring.

For a list of good and bad seafood choices, consult here!

http://www.oceansalive.org/eat.cfm?subnav=bestandworst

so "wild" salmon from places like Sprouts is okay?

Edit: nevermind. Just went to your link.

 

[Mulli]

Cheffie Cheffersons and foodies:

I just had something called Amish Chicken for lunch at a restaurant called Blueprint and the Merchandise Mart in Chicago. Awesome. The skin on the top of the chicken breast was crispy and delicious, the meat was perfectly cooked, and the leeks and arugula it was stuffed with were really good. The sauce was some sort of jus that was good, if maybe on the salty side. could have used more of the fresh-tasting artichoke heart thingees.

All for $12.00.

 

[Linderbee]

Cheffie Cheffersons and foodies:

I just had something called Amish Chicken for lunch at a restaurant called Blueprint and the Merchandise Mart in Chicago. Awesome. The skin on the top of the chicken breast was crispy and delicious, the meat was perfectly cooked, and the leeks and arugula it was stuffed with were really good. The sauce was some sort of jus that was good, if maybe on the salty side. could have used more of the fresh-tasting artichoke heart thingees.

All for $12.00.

/jealous

Sounds delicious!

 

[Heucrazy]

Sounds excellent. Im going to spout off again about how bad commercially raised salmon is though. You guys know Im all soapboxy about where my food comes from, and farmed salmon is bad bad bad. Nasty stuff. Almost as foul as they way we raise our chickens. Try Alaskan Arctic Char as a substitute. Its damn near the same fish and is raised MUCH better. Sorry Heu, I know you think Im an elitist cheffie chefferson, but this kind of stuff is super important. And the more I put a bug in peoples ear about it, the sooner I hope that people will start caring.

For a list of good and bad seafood choices, consult here!

http://www.oceansalive.org/eat.cfm?subnav=bestandworst

I don't think that about you. I was just trying to explain the chef's mindset to others who were complaining about it and since I was the same way when I was a chef(and still am I just hide it better ) I thought I could give some insight.

As for farm raised salmon I agree with you and I would rather have wild salmon anyday of the week. But when the wife is in the mood for salmon and all you can get your hands on is farm raised, what are you going to do?

 

[Mulli]

I stopped ordering salmon in restaurants because it is one thing I know I could definitely make better at home.

 

[schutd]

I don't think that about you. I was just trying to explain the chef's mindset to others who were complaining about it and since I was the same way when I was a chef(and still am I just hide it better ) I thought I could give some insight.

As for farm raised salmon I agree with you and I would rather have wild salmon anyday of the week. But when the wife is in the mood for salmon and all you can get your hands on is farm raised, what are you going to do?

Give wife lesson on disgusting salmon farms. heh. Where are you cooking?

Did a research thingy here in NYC about who sells wild salmon, and of 10 stores checked, only 2 of them were selling actual wild salmon. The rest were just lying. Most of that crap has color addded to it, too. Blech Food colored fish. Gross.

 

[schutd]

Everytime I say WIld Salmon in my head, I hear Bill S Preston Esquire and Theodore whats hischops doing the fake air guitar noise. WILD SALMON!!!!! deeeduhleeeeduhleeeee!

 

[Heucrazy]

Give wife lesson on disgusting salmon farms. heh. Where are you cooking?

Did a research thingy here in NYC about who sells wild salmon, and of 10 stores checked, only 2 of them were selling actual wild salmon. The rest were just lying. Most of that crap has color addded to it, too. Blech Food colored fish. Gross.

Right now and for the last 6 years I've been cooking in my kitchen. Before that I spent a few years at Arrowhead Country Club in Peoria, a cafe in Scottsdale that I can't even remember the name of, and at Classic Residence in Reno. Classic is a retirement home that costs over $300,000 a year and residents come and go as they please. You've never seen so many BMW's in one parking lot and the scary thing is their all driven by old people. So it goes without saying that our menus in the restaurant didn't exactly have strained peas and prunes on them. More like duck and Halibut.

 

[schutd]

Im not really a professional cook anymore either. At least not a line cook. Right now for instance, I'm a freelance food stylist, I do catering, and in the fall, Ill be doing 3 more restaurant openings with my last chef. Thats what I love the best. Sourcing, recipe development and testing, setting up kitchens, training cooks and then getting the hell out. Day to day line cooking? Thats a young man's game.

 

[Mulli]

Im not really a professional cook anymore either. At least not a line cook. Right now for instance, I'm a freelance food stylist, I do catering, and in the fall, Ill be doing 3 more restaurant openings with my last chef. Thats what I love the best. Sourcing, recipe development and testing, setting up kitchens, training cooks and then getting the hell out. Day to day line cooking? Thats a young man's game.

You eat at Peasant yet? It is awesome. I think it is in Soho on Elizabeth and Prince or Spring or something.

 

[schutd]

Dude. I cant pay August rent right now. Ill be confining my meals to what I like to call "Sh*t from the Fridge" But Ill be back in the game soon. I just booked a nice couple of weeks.

 

[Mulli]

Dude. I cant pay August rent right now. Ill be confining my meals to what I like to call "Sh*t from the Fridge" But Ill be back in the game soon. I just booked a nice couple of weeks.

Gray's Papaya is cheap. Get to Peasant ASAP. The premeal bread comes with fresh ricotta.

 

[schutd]

My bellybutton does too. Whats yer point?

 

[Mulli]

My bellybutton does too. Whats yer point?