tag:blogger.com,1999:blog-77984517532856700262024-03-14T10:55:55.666-04:00Food ~ Wine ~ FunChef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comBlogger583125tag:blogger.com,1999:blog-7798451753285670026.post-12708629269508583902016-08-04T09:19:00.001-04:002016-08-05T09:09:20.661-04:00A Take on Indian- Stuffed OkraThings are moving along, I have been interviewing with families in my area, because my other mommy's helper job will begin to tapper off, I'll still help her and my Indian family client from time to time, but I want a few more hours a week to keep me busy. It's important for the weight loss maintenance, for my bariatric surgery. See an interview I just did on a local VA television station, WINlifetv.com<br />
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<a href="http://livestream.com/WINLIfeTV/events/5461983/videos/131775792" style="background-color: white; box-sizing: content-box; color: #0088cc; font-family: Arial, Helvetica, sans-serif; font-size: 13px; outline-offset: -2px; outline: -webkit-focus-ring-color auto 5px; white-space: pre-wrap; word-break: break-word;" target="_blank">http://livestream.com/WINLIfeTV/events/5461983/videos/131775792</a><br />
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But moving on. I've begun playing with food again, healthier options. I cooked for some friends who so graciously let me stay when I'm on book tours with my publishing company. And we share a love for Indian cuisine, but she doesn't have access to the seasonings in her area, a rural farm, so I bring them to her.<br />
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Stuffed Okra with squash and onions<br />
Haddock and shrimp with mangos<br />
Boiled potatoes (in veggie stock) and heirloom tomatoes<br />
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Okra stuffed with a finely minced ingredients of onion, fresh tomatoes (remove skin and seeds), avocado oil, and a box Indian spice called Tava Fry, something I use for making Bhindi, a chopped Indian Okra dish, sometimes pan sauteed dry with added onion and tomato bits. But this time I wanted to go elaborate. I sliced a portion of the okra, cleaned out half of the seed (slimy part), saved the pieces to cook with bigger sections, and stuffed them by hand, messy but worth it! Your level of spice will depend on how much of the Tava Fry you use. Granite you don't need that box stuff you find in Indian grocers, you can simply use mustard seeds, corriander seeds, or powders, with paprika or chili powder. Make a paste and stuff them, I encourage you to play with the flavors!<br />
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Saute in a pan with a bit more avocado oil, or oil of choice, remove onto a plate (drain oil if desired with paper towel), and then saute squash in pan; eventually adding okra back in and adding a bit of stock to steam after you place a lid onto the pan. I used a cast iron skillet.<br />
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Fresh Wild Caught Haddock and shrimp:<br />
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Season one side of fish and shrimp (after cleaning and drying on plate in fridge for a few hours, maybe afternoon, then seasoning; it helps the fish and shrimp, scallops work well, absorb the seasoning). Lightly add avocado oil and pan saute, once you flip them, add mango, turn off heat, because moisture will collect and continue cooking. Don't over cook this fish or shrimp, fish falls apart, shrimp becomes tough, there is a balance, and if you feel more secure cooking them separately do so. Cilantro for garnish.<br />
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Seasoning used was called 'Kitchen King,' Same as Tava Fry, a box seasoning I bring Brenda. No brainer way of making curry flavors.<br />
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I won't go into the potatoes too much, just boil till soft, add chopped (seeded and no skin) tomatoes, salt, pepper, and garlic. Something my daughter-in-law makes, and I love a bite or two. It calms the heat from the spices.<br />
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All I heard through dinner were these noises, "Ummm, ahhh, wow." I guess it equals to a burp in Asia, which in some of the countries is a compliment! Ha!<br />
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Till next time, cook up a storm. Go healthy, organic, local, and homegrown if you can. Practice portion control as I do, if you feel your eating has gotten out of control. I no longer have diabetes or high blood pressure. But follow your doctors orders, I do. I also work with a nutritionist and counselor.Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-75736002672673992292016-07-11T12:45:00.002-04:002016-07-11T12:45:51.069-04:00Mahi-Mahi Update<div class="separator" style="clear: both; text-align: center;">
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If you like quick, easy, crockpot style cooking, then this is for you. In the previous post I list the ingredients. It's a moist meal. Not so pretty on the plate, since it's kind of hard to remove it from the pot in perfect positioning. But...it's tasty!Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-6644957358480490412016-07-07T18:01:00.000-04:002016-07-07T18:26:42.606-04:00Mahi-Mahi, Jamin' With Trader Joe's I<div class="separator" style="clear: both; text-align: center;">
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Over the past five decades, popular niche grocer Trader Joe's has grown into a $2.6-billion chain boasting 234 stores in 19 states. How it got there—from a small chain of California convenience stores bought by Joe Coulombe in 1958—has the makings of corporate legend. Lewis, former editor-in-chief of Progressive Grocer, has an authoritative voice, but he simply cannot overcome an unfortunate dearth of raw material. Apparently, executives at Trader Joe's, 80% of whose goods are sold under the chain's private label, have never seen any point in providing an inside look at the company; Lewis is forced to stretch, and too often, repeat the little information that is publicly available. The result features a lot of filler: a plethora of secondhand opinions from industry experts, generic how-to advice and a chapter on the chain's corporate owner, German grocery giant Aldi, which turns out to be just as publicity shy as Trader Joe's. On the positive side, the major components of the company's success are made crystal clear: carve out a niche that the rest of the industry has ignored, serve it in a way that is difficult for competitors to copy and squeeze every dime to maintain the low-cost position*.<br />
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Okay, I admit it, I went on a weight loss journey almost two years ago, now 184 pounds lighter (two people smaller), I've had to lesson the high fat and high end ingredients that go into my recipes. I'm also a publisher now, still miss putting my foot up into the pan, so time is of the essence. That there is a key to why this store is so successful--easy to reach for, not so quick shopping, prices are right, and they often change out seasonal items, which help keep my appetite wet.
When the mood strikes me lately, I've been playing with some of their items, looking for one-pot meals that are quick for me and my schedule, but yet making my family feel I slaved for hours. I found one worthy of revisiting my food blog (I still work part-time for a local family, and her fav meals are made in the crock-pot, so I've developed some ideas for the family, since girls can be picky eaters).<br />
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<b>Trader Joe ingredients:</b><br />
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Creamy Polenta with spinach and carrots (frozen package)<br />
1 cup copped fresh spinach<br />
2-4 Mahi-mahi fillets (frozen cryovac packages)<br />
1/4 to 1 cup Lemonade, regular (not sugar free) or orange juice<br />
Salted butter (quarter squares, refrigerator)<br />
teaspoon of orange marmalade<br />
1 T blackening seasoning<br />
salt and pepper to taste<br />
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<b>Mise en place: </b><br />
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Thaw fillets; remove from packaging, rinse, and place on paper towels to dry out a few hours before cooking. I've found the same as I do with shrimp and scallops, it helps the meat absorb the ingredients you infuse with juice/lemonade. If you place them on paper towels, press out moisture, but leave them wrapped so they don't totally dry (in case you get stuck on a project, which has happened!)
Place a pat of butter (up to you how much), juice/lemonade, and a teaspoon of orange marmalade in a prep bowl. Let them sit on counter until you're ready to begin cooking.
Large pot with fitted lid (to fit 2-4 fillets with room around them)
Stove, gas or electric, and I've done this one on the grill, to infuse smoke into the dish, no lid, only loosely fitted foil.
Let package of creamy polenta sit out to warm/thaw along side butter/juice, and marmalade.
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Anyone <b>asking</b> "Why Mahi mahi?" or "Polenta?" "Why not vegetarian?" (read below)<br />
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Well, I'm from the south, I miss grits, so this project dish reminds me of Nawlins, where my Mother grew up. I could easily see shrimp, crayfish, or other seafood used. But remember this fish is a sturdy meat, it won't fall apart if you over cook the dish, like shrimp or crayfish. Talapia would have to be a quickly infused fish--atop, and gently pushed in at the last 10 minutes or so.
Okay, I just got my creative juices out on the table, now I have to go cook this; it's been a staple in my house the past four months. I've become my Mom, Thursday is my Mahi-mahi Jam night, and I don't have to cook Friday, they eat the leftovers (I put it away with polenta on top; in my mind it's still fresh!)
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<b>INSTRUCTIONS:</b>
Place pot on stove, or your cooking outlet; place fish in bottom of pot; pour juice/lemonade, butter, and marmalade on top of each fillet. Do a little spread on each. Pour package of creamy polenta over the fillets, covering them, use two packages if you feel the need, I add 1 cup chopped spinach for extra fiber and greens, but we don't eat as much as we once did, small portion sizes for us double-nickle adults. Heat on medium with lid, but watch carefully...lower heat if needed.<br />
Now and then you'll stir the polenta around the fish, layering will actually begin to steam the fish, like an extra blanket in a Texas July. It's done when you lift a fillet up and check; fish goes from pink to opaque, and into center. Remove from heat, and serve once the starving family gather round.
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The juice/lemonade infuse a sweetness with the jam, which melds with the polenta and veggie mix. The blackening seasoning I use it extra hot, and no one has said a word, that it's too hot, because of the sweetness and acidity just mix well. But don't go crazy with it, you can always add your own extra hot sauce at the table!<br />
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<b>Vegetarian:</b>
Yes, why not? Treat the tofu or other ingredients like the fish and you've got yourself a tasty vegetarian dish. Thanks for you Theresa, my sister-in-law, and Caitlin!<br />
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<b>*Reprinted</b> from Amazon.com, Editorial Review for the book, <a href="https://www.amazon.com/Trader-Joes-Adventure-Approach-Phenomenon/dp/1609780019">The Trader Joe's Adventure: Turning a Unique Approach to Business into a Retail and Cultural Phenomenon</a>, written by Len Lewis (it didn't get great reviews; I was simply searching for articles on why our cultural taste buds have turned back to organic and local, but yet places TJs are packed almost everyday of the week), and yet not really competition for other grocer chains, like Whole Foods. <br />
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Plated photo to come...<br />
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I was not paid nor solicited by Trader Joes. My son however worked their, so the discount I got when he lived with me helped out, especially since he eats at my house! Photos are crummy, but mine. Lighting sucks, always has in my galley kitchen (rental).Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-72485840199658313822015-02-06T08:15:00.002-05:002015-02-06T08:20:07.344-05:00Orange Blossom Hummus<div class="separator" style="clear: both; text-align: center;">
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I'm the traveling chef again since surgery, well, really the traveling poet now, but believe me when they find out I work as a chef (still as a personal chef), I get hooked into things, but love it!
One of the Greensboro, NC ladies I hung out with for a few days, stayed in her beautiful home built in the 1920's, she invited another poet over for breakfast and tea, and Tracey brought me this lovely jar of hummus made with orange blossom water.<br />
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It is the traditional recipe for hummus, not too lemony, but had a flower sort of flavor, not overwhelming. Her husband is from Egypt, and it is a common ingredient in things. I loved it, and at first thought it was cauliflower addition, then lavender, but not perfume like at all. It made sense when Tracey told me what it was.<br />
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My tastes buds are off right now due to WLS, but things are coming back.
With our world becoming smaller, ingredients like orange blossom water are more readily available, so give it a try!
I want to thank Tracey Parker Nafekh (she's going to kill me for this photo hijack!) thank you for my gift!<br />
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I can imagine what a hoot it would be to really cook with these gals! They already hooked me into helping with an event in March, a real southern luncheon to boot!
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I headed this way a few weeks ago to attend the North Carolina Poet Laureate, 2015 induction ceremony for one of our book authors, Shelby Stephenson, and to visit with him on his historic farm outside of Raleigh. That was another wonderful post on my personal poet website, Elizabeth Akin Stelling.com
Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-46747939635189039952015-01-26T18:40:00.002-05:002015-01-26T18:51:25.768-05:00The New And Improved Chef E (Poet & Writer)<div class="separator" style="clear: both; text-align: center;">
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I'm doing it, losing weight.<br />
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No sugar, no carbs (outside of complex vegetables, only green leafy and protein, heavy on protein).<br />
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Some do not believe bariatric surgery, RNY, or by pass as some call it, is a real way to lose, because of the doctor's making your stomach into a pouch the size of an egg. It is though. Why? Because we, the patients have to maintain it and add exercise into our daily routine.<br />
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How did I get so fat, 338 lbs? It is a long story, but years ago I lost my precious daughter, then moved, twice, and tried to restart my catering business and chef career over, and over, and again. Eventually (little violins playing right about here) I honored my husbands wishes and promised not to start any other business up when my cafe closed, teaching jobs ran dry, not to mention other food related and poor economy sadness hit our area. It happened in Dallas ten years before we moved, and the reason why we moved to being with, hubs lost his job (technical IT work left the Dallas area).<br />
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I found myself home, bothered by some things, so I stuffed my face and locked myself in for about three years. I even slowed down on blogging (some may have noticed).<br />
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Well, I'm back, my new business (with the help of hubs) and career in publishing and writing has been only getting better. I still have straggler chef clients I work for here and there. I also do consulting work for the state of NJ. I'm happy.<br />
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Not my lowest weight, but 250 isn't so bad, since my goal is another 100 lbs, with a better BMI. I'll get there by the end of the year, maybe sooner. I'm still cooking for hubs, son, and clients once or twice a week. It doesn't bother me to be around food and to have had the surgery, not at all. And I joined the gym again, and told by my nutritionist and dietitian to get out of the house more, I do. My traveling stuff began again, so that has me on the road, a lot for this year.<br />
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My heaviest weight was 338 October 2013, and when I was told I had diabetes, officially. I saw a bariatric doctor in February, he set me up with the hoops you go through, but then I discovered there was an issue with Barrett's Esophagus, surgery was halted. Talk about "here we go again!" and depression. I rescheduled the endoscopy for six months, it had gotten better. My only option due to reflux and the chance of cancer in the stomach or throat, to do the bypass over the sleeve. So I gave in and went with it over no surgery and only more weight gain.<br />
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I woke up from surgery November 19th and said, "No regrets." The biggest battle is the eating. Right now I am limited, but I get what I need, a heavy protein diet. I'm consistently losing and in the gym. I am tired right now, but have heard it gets better. I feel young again. (photo above is me at 23, I didn't grow up over weight, was always fit).<br />
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The say the honeymoon period is over after two months with this surgery, but not for me! I had to fight and still am. I only wish this bragging came earlier. A reason I won't share, but it feels good to come back in full force.<br />
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Never give up! I really hadn't...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsKn1_JN1u4U2CCJ2swj9deDh_cQk5Z3HG3BErmGbapItf4mJ2H7bpnzPvA3M83KCcq38W5XIpISdvqV1FpYkzKSU9hG8t_w_dr82BXFgYZHd6VYMZHH0xIHeJLFVCmHidwR7NxTDN0WZ/s1600/skinnyE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsKn1_JN1u4U2CCJ2swj9deDh_cQk5Z3HG3BErmGbapItf4mJ2H7bpnzPvA3M83KCcq38W5XIpISdvqV1FpYkzKSU9hG8t_w_dr82BXFgYZHd6VYMZHH0xIHeJLFVCmHidwR7NxTDN0WZ/s1600/skinnyE.jpg" height="212" width="320" /></a></div>
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No more diabetes, no more high blood pressure, and my asthma is more manageable, like when I was in my normal weight range of 130-150. Occasionally I was 170 if I didn't exercise and eat right.<br />
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Me last week in VA at a writers conference. I read as well as my pub company sold books. I will show a full view of my body in a few months. I still have middle body fat that needs to go. Hubs says I am still sexy, no matter, and he should know!<br />
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Peace everyone...<br />
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Elizabeth Akin Stelling<br />
Managing Editor, <a href="http://reddashboard.com/">Red Dashboard LLC Press</a><br />
author of <a href="http://www.amazon.com/South-Southwest-Elizabeth-Akin-Stelling/dp/1494475456/ref=sr_1_fkmr0_1?ie=UTF8&qid=1422315233&sr=8-1-fkmr0&keywords=my+south+by+southwest+by+elizabeth+skin+selling">My South By Southwest</a>Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-366875127259037182015-01-23T10:19:00.001-05:002015-01-23T10:19:04.014-05:00Cauliflower Pizza Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_C_PUPxH-q0F2fdE7bXr578IGKkdz2qNb14vsz82Ms8hwHOUj6uUykgG8-PRZpfM0mQFY66RZR8CVQruolT4JJHbOGety8FV21J856mxdCwRRDwvAbOXgg8JeDkneMmjAjpCkaC1Hwk/s1600/cauliflowerpizzacrust.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_C_PUPxH-q0F2fdE7bXr578IGKkdz2qNb14vsz82Ms8hwHOUj6uUykgG8-PRZpfM0mQFY66RZR8CVQruolT4JJHbOGety8FV21J856mxdCwRRDwvAbOXgg8JeDkneMmjAjpCkaC1Hwk/s1600/cauliflowerpizzacrust.jpg" height="320" width="180" /></a></div>
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A serving of <a href="http://ifoodreal.com/cauliflower-pizza-crust-recipe/">cauliflower pizza crust </a>with Jersey tomatoes and cheese of your choice and Yum!<br />
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A friend and I made this for lunch one day. A small portion with a salad or greens of some sort would make it a lunch! Yes, cauliflower crust is higher in regular pizza crust (depending on how big your slice) by 4 grams - 14 " slice of regular flour crust is 24 grams of carbs.<br />
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One site <a href="http://www.popsugar.com/fitness/Low-Carb-Cauliflower-Crust-Pizza-Recipe-30739512">(Low Carb Pizza crust-cauliflower)</a> claims with a nutrition label it has 14.4 carbs per serving, but gives no size. Most recipes involve adding cheese, which has carbs, Cauliflower, one head has 28-9 carbs depending on what site you read, but it takes a lot to make one small to medium size pizza crust.<br />
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Of course it doesn't taste like regular crust, but after you eat a low carb diet like I have for a year, flavor matters more in the seasoning and toppings. Tomatoes, 1 cup, have 16 grams of carbs, so you have to add that factor in. I don't mean to burst the carb bubble on cauliflower and this recipe. It is good, tastes great, and as long as you only eat one piece per meal, you're good.<br />
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I found one <a href="http://www.nutritionstripped.com/cauliflower-pizza-crust/">food site</a> that was honest, 1 serving is 24 grams of carbs, My whole message was after my friends said cauliflower was at the level of broccoli, but it's not. Broccoli, depending on what site you find, is only 4-7 grams of carbs, that is a big difference.<br />
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This was a delicious treat for me, and I would make it again!<br />
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Educate yourself, eat smaller portions, and pass this on to the children. Obesity is growing into an even bigger (no pun intended) than you realize. Exercise (I joined a gym last night!) on a regular basis.<br />
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Good eats!<br />
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Update: I had my RnY bariatric surgery on Nov 19, 2014. I was heaviest at 338 lbs, and now am down to 250 lbs. I still have more to go, but am happy and healthy all around. No more diabetes, high blood pressure, and asthma is under better control.Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-18567684019559759132014-11-17T11:21:00.000-05:002014-11-17T11:21:23.807-05:00A(muse) Restaurant Review and News<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGx0GR7bHYo-oIDeVN_jogmiicsbpLhDjdVmH4Lkd9bxXfJkDuQvt2qoqaFMIzXIM_nP7Hwo8fu5vYQ2YxrlLfIzw85I4zcZ5qS2L_OlmqNqpEgM2-wBR0cBy2p2n1yebwHoA9m-rME90/s1600/HariCameron.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGx0GR7bHYo-oIDeVN_jogmiicsbpLhDjdVmH4Lkd9bxXfJkDuQvt2qoqaFMIzXIM_nP7Hwo8fu5vYQ2YxrlLfIzw85I4zcZ5qS2L_OlmqNqpEgM2-wBR0cBy2p2n1yebwHoA9m-rME90/s1600/HariCameron.jpeg" height="213" width="320" /></a></div>
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<a href="http://www.amuse-rehoboth.com/">A(muse) * Inspired Food and Drink* in Rohobeth Beach, MD</a><br />
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The whole story...<br />
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My beloved and I decided to take one last trip before my bariatric surgery scheduled for mid-November. A few friends who've had it had talked about a last hoorah before my eating is even more restricted than last December when I embarked on what I now know is called 'Liver Shrinking Diet'- low carbs, sugar free (not foods, just no sugar), and low fat eating. I lost 32 pounds, only gained back 8.<br />
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Hubs and I have been together 17 years, and are still going strong. This man is very supportive through my daughters illness, death, and now my gaining more weight, to the point of being diagnosed with diabetes last year. It was time to make a change. I am for the good, but it's not for everyone. Eating healthy on a constant basis is what we should do, eating small portions, healthy choices, and exercise on a regular basis. Also I recommend counseling, something I do.<br />
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After back and forth talks with my doctors, the health issues have gone against me, so I opted for surgery. I will miss the great foods from establishments like A(muse) and Chef Hari Cameron- A(muse) restaurant in Rohobeth. Hubs loves our foodie adventures over the years, but he knows the high calorie foods have gone against my health. There might be chances of tasting the Chef's food again one day, but not tasting menus like we did last week. It was fabulous, his restaurant is fantastic, something others should try. We give it 5 stars out of 5, and includes the wine pairing.<br />
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Normally they do a 4 or 7 tasting menu, and an 11 (we were told) in the fall. Once being seated we saw 4 and 7 offered on menu, so we asked and were told it was allowed, 11 course tasting menu. I will simply show photos of our plates, and apologize a few are missing because we began eating and realized no photo was taken (only pieces of food were left).<br />
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Amuse Bouche- smoked anchovie<br />
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1) Liver and Onion Sorbet<br />
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finale...<br />
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2) Foraged Soup (maitake and hen of the woods mushrooms, Japanese Maple leaf with a hot tea soup poured over ingredients)- this was my favorite, the flavors just were perfect!<br />
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3) Seared New Jersey Scallop, lentils, beets, and radish,<br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">8) </span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">48 hour braised beef (orange sauce), reminded me of a Chinese dish, but mild.</span><br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Chef Hari and the staff, </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Thank you so much for making our anniversary great!</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Also, your wine, beer, and dessert wine pairings were fantastic!</span><br />
<span style="background-color: white;"><span style="color: #141823; font-family: Helvetica, Arial, lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">It was nice to have such a knowledgeable crew answering our questions.</span></span></span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Thanks readers for following my blog since 08, I am and always will be a foodie, but will be eating smaller portions and exercising my way back to health! </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">See you in 2015...</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Elizabeth Akin Stelling</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;"><i>a Texas poet, </i></span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">author </span><i style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><a href="http://www.amazon.com/South-Southwest-Elizabeth-Akin-Stelling/dp/1494475456/ref=sr_1_1?ie=UTF8&qid=1413822426&sr=8-1&keywords=my+south+by+southwest+by+elizabeth+akin+stelling">My South By Southwest</a></i><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.3333339691162px; line-height: 18px;">Managing editor, <a href="http://www.reddashboard.com/">Red Dashboard LLC Publishing</a></span><br />
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(1st photo taken from A(muse)'s website, Chef Hari Cameron preparing dinner)</div>
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PS- If you have a weight problem, are obese, or overly obese, then we recommend you see your doctor and consult about eating habits and how they have affected your over all health. My circumstances dealing with my daughters death years ago did affect my sleeping and eating habits, as well as an increased drinking habit that resulted in my situations. Everyone's situation is different and a change in diet should be consulted with your family doctor, we are not recommending you try any kind of diet or eating at high end restaurants. My diet was under supervision of a dietitian and nutritionist during 2014. Nor did A(muse) provide any compensation for this post.</div>
Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-66387783404560208102014-10-21T20:56:00.001-04:002014-10-21T20:56:19.774-04:00A North Carolina Gem- Shub's Cooking by Shelby Stephenson<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETAWETc6rckyGJD9sKbd5pHqRi7HJX3mlWJpWhLyYL2CeDfga1jTgNjgeulNz62uoWzTkzFy58-CAq5Bcw5WZ2DKD9G5VZhwSkjqnI-SxY9BL7TxtndW3IHOPMwrpnIdgaeS7wXOFvdc/s1600/ShubsCookingBookCoverImage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETAWETc6rckyGJD9sKbd5pHqRi7HJX3mlWJpWhLyYL2CeDfga1jTgNjgeulNz62uoWzTkzFy58-CAq5Bcw5WZ2DKD9G5VZhwSkjqnI-SxY9BL7TxtndW3IHOPMwrpnIdgaeS7wXOFvdc/s1600/ShubsCookingBookCoverImage.jpg" height="320" width="209" /></a></div>
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This is not just a poetry book, it is a viable cookbook. Shelby Stephenson is a North Carolina Poetry Hall of Fame writer. He has put his memory to good use here and recorded many of his mother's recipes from his youth. If you are a cookbook collector and love to read this is a must have!<br />
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Everyone of us she put our mother, grandmother, and great-grandmother's recipes into a book like this. When Shelby sent me the manuscript via Red Dashboard LLC Publishing, I had to have it. As a Chef and foodie, fellow southerner, and country farm girl I knew it was a valuable addition to our catalog.<br />
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<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">"Poems do not need forms, they need recipes, and Shelby Stephenson’s poems cook. They inter-weave ingredients with metaphors to create delicious poems that entice our palates and our imaginations. Stephenson uses ingredients such as flour, sugar, butter, and eggs to bake enormous poetry cakes, cakes packed with memories and sensual flavors for all."</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">~ Andrew Jarvis, editor, poet, and author of <i>Choreography</i>, <i>Sound Points</i>, <i>The Ascent</i>, and <i>The Strait</i></span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Here are just a few of the things you will find inside...</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Banana Split Cake</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Bullace</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Collard Culture</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Croaker</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Holiday Cake</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Mama Maytle's Fried Chicken</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Southern Chess Pie</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Tar Heel Barbeque</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">Some of the titles bring back memories from my own childhood. If you remember something your own Aunt made, your grandmother, and even a neighbor then you are likely to find it in Shelby's book.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">"Shelby "Shub" Stephenson's collection
of Poetry, <i>Shub's Cooking</i>, presents
what seems like a series of recipes for Southern cooking in alphabetic order; however,
like a Faulkner novel, these poems morph into far more than recipes and become
hymns and memorials to a way of life long gone. Shub recalls the fried chicken
and corn bread we would expect. But
there is coconut pie and the celebration of the bullace grape. He recalls the
hunting of squirrel with the single shotgun he purchased and the fish he caught
in the creek. He includes a sauce for dove even though he never seems to have
shot one. He leaves one with the sense
of life drawn from the land through his mother's efforts and his own, then
reshaped into love by his mother's hand in her kitchen."</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">~ Tyson West, author of <i>Home-canned Fruit</i></span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.3999996185303px;">You can purchase <a href="http://www.amazon.com/Shubs-Cooking-Shelby-Stephenson/dp/1496063066/ref=sr_1_1?ie=UTF8&qid=1413938692&sr=8-1&keywords=Shub%27s+Cooking+by+Shelby+Stephenson">Shub's Cooking via Amazon.com</a></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Shelby Stephenson grew up on a small
farm near Benson, in the Coastal Plain of North Carolina. “Most of my poems
come out of that background,” he says, “where memory and imagination play on
one another. My early teachers were the
thirty-five foxhounds my father hunted.
The trees and streams, fields – childhood – those are my subjects.” After leaving the farm for college, he was
graduated from the University of North Carolina-Chapel Hill, University of
Pittsburgh, and the University of Wisconsin-Madison. He has worked as a radio and television
announcer, salesman, right-of-way agent, and farmer. He retired as professor
emeritus from the University of North Carolina-Pembroke, where he edited <i>Pembroke
Magazine</i> from 1979 to 2010. The
state of North Carolina presented him with the 2001 North Carolina Award in
Literature. In 2014 he was inducted into the North Carolina Literary Hall of
Fame. He has received the Zoe Kincaid
Brockman Memorial Award, the Oscar Arnold Young Poetry Prize, Playwright's Fund
of North Carolina Chapbook Prize, Bright Hill Press Chapbook Award, and the
Brockman-Campbell Poetry Prize. <o:p></o:p></span></div>
Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-54216952831256524132014-10-20T11:35:00.005-04:002014-10-20T11:36:37.833-04:00Mammaws Pimento Cheese<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1t03zDPZ_UAOjkvUIHeaBv_3qEh0TXewIKRiiWQOI66uZ96-o_-8eLnRqxfW3GuOuVWera0LWkx1Hlk2npFgyuhuvaSmloeB4QbRCEkwncfzcIK8_dvIC59IjP-DTD2qU42lClq_WRw/s1600/pimento+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1t03zDPZ_UAOjkvUIHeaBv_3qEh0TXewIKRiiWQOI66uZ96-o_-8eLnRqxfW3GuOuVWera0LWkx1Hlk2npFgyuhuvaSmloeB4QbRCEkwncfzcIK8_dvIC59IjP-DTD2qU42lClq_WRw/s1600/pimento+cheese.jpg" height="180" width="320" /></a></div>
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Yes, it's that good! <a href="http://avarestaurantwinebar.com/about-us/">AVA Wine Bar</a>'s Pimento Cheese Dip<br />
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However I did promise <i>not</i> to leak out her recipe, most chef's hold these things close, but if you make a good recipe yourself, great!<br />
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It was creamy, just the right amount of cheese blend, but I wanted a bit more pimentos (roasted red peppers). Okay, I know to stop complaining, but I like perfection.<br />
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The bread was just as good. I forgot to ask if she had a bread machine in the back, some of the plating and food had a homemade feel, but it was soft and toasted and all was good.<br />
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<a href="http://avarestaurantwinebar.com/about-us/">AVA Wine Bar </a>in Staunton (pronounced Stanton), VA. We plan to go back in mid-Jan for a poetry festival and will be returning to Marybeth's restaurant to see what her new locally grown menu produces.<br />
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If you haven't checked out the post before this to see what those little cuties are on the plate, <a href="http://cookappeal.blogspot.com/2014/10/are-these-worlds-smallest-pickles.html">Watermelon gherkins</a> (pickles), then get over there!<br />
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Do you have a favorite pimento cheese recipe to share? It's a great recipe to make for the fall and holiday gatherings, so get busy!Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-47823983189184866952014-10-12T12:01:00.000-04:002014-10-20T11:37:31.647-04:00Are These The Worlds Smallest Pickles?<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w6kH4iaWAmwq-OLYj3ujNvGet_RrWxxPjVZzS7xJrAid6BWJQ7Pinhni9EfWkeweDZ-t10_xtVr5GJ2NlyRbUXKo0CtFoKnizY3xdagISeWmS7gYQWy4-tTRjiqx1yBHH3edaTqa0gg/s1600/Pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w6kH4iaWAmwq-OLYj3ujNvGet_RrWxxPjVZzS7xJrAid6BWJQ7Pinhni9EfWkeweDZ-t10_xtVr5GJ2NlyRbUXKo0CtFoKnizY3xdagISeWmS7gYQWy4-tTRjiqx1yBHH3edaTqa0gg/s1600/Pickles.jpg" height="180" width="320" /></a></div>
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<a href="http://www.specialtyproduce.com/produce/Watermelon_Gherkin_Cucumber_7039.php">Watermelon Gherkins</a>. Visiting Stauton, VA we had dinner at <a href="http://avarestaurantwinebar.com/">AVA Wine Bar</a>. We ordered toasted bread and pimento cheese appetizer, and I have to admit it was the best since my grandmothers when I was a young girl, awesome. These little beauties had been bought locally (locally grown) and pickled by Marybeth, the owner.<br />
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The food was great, but if you are expecting high end presentation, there is none. The cuisine is like homemade, eating in a friends kitchen, and all around they treat you like family and friends. The waitstaff was so accommodating. Marybeth offered to give me a handful of these cuties to try before the pickling process, and they were still yummy.<br />
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They cater to meat and vegan eaters, hubs had seared duck, I had vegetarian Greek pie, and we both shared a dish of sweet potato fritters. My nosy chef interests would recommend they cut down the portion size of the fritters, it was almost too much as they were huge (two on a plate). Although, I had them for lunch at the hotel the next day, both portions of pie and fritters were just as tasty!<br />
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If you get a change, sample them, grow them, and pickle them. I read the seeds are easy to prepare for growing. It doesn't seem like they need a huge space.<br />
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The pimento cheese we tried, that will be my next post. I have been a bit MIA lately, but as I said in the post before this, I've been struggling with eating a specialized diet for my Barrett's, but my latest test came back negative, so I am having Bypass surgery Nov. 19th this year and will try and post about the journey. Eating very small portions has paid off, but with my diabetes diagnosis I have to get serious.<br />
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Happy Holidays and peace to you all...Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-41692578833733507762014-10-09T11:01:00.000-04:002014-10-20T11:38:12.694-04:00Fruit Jello, Just Like Grandma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSLg7AT0bKg0F_-nMvLe4FKIc-v7Pi2hFdYbe9u78CJrCnHFQ4JIO559H5roH4bNfJCLCCDgpepdsSmAKVD7oXUXSZkvzt5gotb5WEVv1ksCj4fPKzgbxJoD4F5_hCR_BjPp06LbrGEw/s1600/Vintage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSLg7AT0bKg0F_-nMvLe4FKIc-v7Pi2hFdYbe9u78CJrCnHFQ4JIO559H5roH4bNfJCLCCDgpepdsSmAKVD7oXUXSZkvzt5gotb5WEVv1ksCj4fPKzgbxJoD4F5_hCR_BjPp06LbrGEw/s1600/Vintage.jpg" height="320" width="198" /></a></div>
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Back to basics, of a childhood, and soft foods. My new eating lifestyle and the fact I was told there would be a chance of no bariatric surgery due to esophagus damage, I had to turn around quick. Did some research and found out some of it could have been caused (well it is from acid reflux) by not chewing food well. I'm guilty.<br />
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I feel like after turning 50 I went from spouting idioms of my mom (and dad) to making jello with fruit like my grandmother. Has life gone down-hill from here? I hope not. But the jello is good, sugar free with water packed fruit. The pineapple is a no-no, due to acid, but hubs loved it.<br />
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Coffee table clutter compliments of my grown son who has decided to enlist me in repair of thrift store finds he can't live without. That is a whole other conversation, less is more, clutter that is...maybe it is all parallel. Finding a ying to our bad yangs.<br />
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<br />Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-36011807017761792162014-03-13T11:23:00.001-04:002014-03-13T11:23:37.229-04:00Curried Cauliflower Supreme<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r2Ms1553bfnde6xnJih5TcdNSaUuHZ4HumJMYHp7A85ovlwutG54dKHPFysUkv4otTO6ZjCDbVi24Fo3OqRrvZIiO0VLzvTQI02zhEcADpWHq7zeps-nytUPnD86IMtnyKDrZrCZfHg/s1600/cauliflower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r2Ms1553bfnde6xnJih5TcdNSaUuHZ4HumJMYHp7A85ovlwutG54dKHPFysUkv4otTO6ZjCDbVi24Fo3OqRrvZIiO0VLzvTQI02zhEcADpWHq7zeps-nytUPnD86IMtnyKDrZrCZfHg/s320/cauliflower.jpg" /></a></div>
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What's going on since the holidays?<br />
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It has been a while. My new eating lifestyle changes are working. I'm losing 2 lbs a week with a high protein, all green veggies, and low carb (2-3 T a day, sometimes more). No sugar and junk (fast or processed) food. Only water and flavored water (no sugar and carbonation). No soda and alcohol (at least until my weight goes down dramatically). I've done diet eating before, and failed.<br />
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But the options were, live with diabetes/live in hell and continue to hit highs on weight gain, and I have become less mobile. Not working full time hit me hard. The eating is not as boring as I had initially thought.<br />
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Actually I posted this today on Facebook...<br />
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"Funny how when you eat healthy, each bite taken, chewed slowly as you go, becomes more intense- tasting salty, flavors pop, and the senses aren't dulled by crap foods" - Chef E<br />
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I am up for bariatric surgery in May, and am going through the hoops, and had a few tests done. It is recommended you eat a pre-surgery diet to become accustomed to the portion size and restrictions. Mostly the same as above, accept for veggies have to be soft, and meats pretty much the same- low fat and ground meats are suggested.<br />
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Your stomach will not be able to digest the same as the once full sized. I began in December and am doing well.
Recipes like this one are the key to flavor and enjoyment.
Basic curry powder (turmeric gives yellow appearance), head of cauliflower, and some oil for a drizzle.<br />
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Clean the head of cauliflower; pat dry, and cut into small to medium pieces. Spread onto a baking dish. The one I use is large, but old as the hills (was my moms), so I cover it with foil for easy clean-up. Drizzle oil (whatever you prefer), and then sprinkle as much curry powder on top. In my house we love spicy, though this curry powder does not have the lingering bite a smoked chili powder might have, but it is pungent. No salt is needed, at least in my house.<br />
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BAKE (preheated over): 375 30-45 mins (texture is your preference)<br />
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My hubs gave his thumbs up approval, and he is not a vegetable eater. He told a friend that if he had been served cauliflower this way years ago, he would have eaten it more often. I'm sure this is not original, but was a fabulous discovery.<br />
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I took the leftovers the next night and pureed them in almond milk, unsweetened, a bit more oil and a pat of butter, topped with almond slivers, voila! Soup was fantastic. Enjoy.<br />
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Also, my 1st book is finally out- <a href="https://tsw.createspace.com/title/4520281">My South By Southwest: A Cast Iron Tempo Recollection</a> (see, I've been busy!)Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-49905836041595755712014-01-03T07:16:00.002-05:002014-01-03T07:18:54.507-05:00New Year Meal- Blowfish, Chilean Sea Bass, and Tuna<div class="separator" style="clear: both; text-align: center;">
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Blow what? Yes, while visiting hubs mother he got nostalgic and wanted Blow fish. His mom and I wanted sea scallops. We had to settle with Chilean Sea Bass and seared Tuna filets. It was all good, since I made a Grand Marnier cream sauce to accompany all three.<br />
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To juggle the cooking of our three seafood New Year's Even meal- prepare prep of diced red onion, seasonings in small bowl for seafood, butter, oil, half slices of cherry tomatoes, heavy cream, juiced and zested orange, taster bottle of Grand Marnier, and anything else you think you will need, such as platters. Then pan sear tuna, sear sea bass second, add a bit more oil for blow fish, wipe out pan to make Grand Marnier cream sauce.<br />
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I followed this sauce recipe- Grand Marnier Sauce. Saute red onion in olive oil; then add zest of 1 small orange (about 2 T) and seasonings of choice and stir in; add tomatoes, then orange juice from 1 orange (about 1/2 cup), 1/2 cup cream, and let boil for about 3 or 4 mins. There will not be so much, but it is primarily for flavor. Save a few tables spoons for garnish, but spread most of it onto platter and lay fish on top. Spoon tomatoes around platter and on top for garnish.<br />
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I simply salted and peppered the tuna and pan seared to a brown state on both sides on medium-high heat, remove and set aside for platting; set pan off burner until next step. Next you want to rub the seasoning mix you prepared onto one side of the sea bass, and you only want to sear one side of the Chilean sea bass, both of these fish will lift away from pan once seared to a brown state. After you brown on side of the sea bass set it into a non-stick oven dish and cook in preheated 375 degree oven for 10-15 minutes, remove and set aside.<br />
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In the same pan you seared the tuna, add a bit more oil, 3 T of olive oil if need for the next step. This was the second time I prepared Blow Fish. They are often sold small, like a large tiger shrimp (hubs caught them fresh growing up near Bayport, NY sea shore) at the local fish market (see far left pic above). Simply prepare some flour with seasonings of choice, soak blow fish in buttermilk, heavy cream works, but doesn't stick as well. Dip in flour and shallow fry.<br />
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Steamed broccoli and potatoes were the sides of choice for this meal. Simple, since the flavor of the sauce and fish dominate this night. The real celebration took place miles away in New York City.<br />
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A bowl of goodness, just in case you want more sauce above.<br />
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Left to right below: blow fish, sea bass, and seared tuna steaks.<br />
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A bottle of White Burgundy was served with this seafood meal. Enjoy!
Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-24192407693047330382013-12-31T10:47:00.001-05:002013-12-31T10:58:24.286-05:00Happy New Year<div class="separator" style="clear: both; text-align: center;">
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The picture is not always clear, what is to come, what was left behind, but a good start is always a blessing.<br />
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Due to my busy schedule running a new business and still into my old chef tricks part-time, I will not be posting as much food articles. I still have things on my plate as a chef, but the publishing business is getting to be quite the full time job!<br />
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You can find me here <a href="http://reddashboard.com/">Red Dashboard LLC Publishing</a>.<br />
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Got an idea for a book? <br />
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Do you write poetry, prose, or flash fiction (short stories under 1500 words, max), have artwork or photography you would like to submit, well we have it going on! Submission guidelines are on these sites, as well as the main listed above-<a href="http://zombiepoetry.com/"> Z-composition</a>, <a href="http://annapurnamagazine.com/">Annapurna</a>, and <a href="http://cowboypoetrypress.com/">Cowboy Poetry Press</a>.<br />
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Hope your New Year is what you want!<br />
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Peace,<br />
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Chef E<br />
<a href="http://elizabethakinstelling.com/">Elizabeth Akin Stelling</a>Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-63367436244351492242013-12-16T19:03:00.003-05:002014-01-03T07:21:43.407-05:00Crock-Pot Meals & Happy Holidays<div class="separator" style="clear: both; text-align: center;">
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I haven't posted food lately, due to the fact my oven died and my landlord is a cheap... We deal with it.<br />
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So for three weeks I used a crock-pot for meals, and when Thanksgiving arrived, it was the same. The turkey came out fine, turkey legs and thighs (I'm not a fan), stuffing, gravy, and yams in the microwave (mashed). Lamb chops on the grill. We did a lot of grilling to supplement no oven or stove. I did try desserts and to be honest we did not like them- pecan pie, cranberry, and sweet potato. Actually the sweet potato was more like a cake, and okay. And hope we do not have to do it again. Good news, got my oven back working.<br />
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Life has been busy since I began my publishing company Red Dashboard.com. And I still run cookAppeal for private events and holidays, so posting here has become more difficult. Its been great blogging since 08, but before that I had a cafe and ran a full time wine and food pairing company. I wish everyone luck on their ventures in writing, and I will try and do something once a month.<br />
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We are not eating all the fancy foods at home lately, I had gained some weight and now am scheduled for gastric bypass next year. My daughters death over ten years ago and being over 50 hasn't helped my current weight. Once you slow down as I did when my cafe closed down and a slower metabolism, it got out of control. My family and I are planning to attack it this go round so I can have a healthy lifestyle for a long future. Thanks for following me and have a great holiday with your own family and friends!<br />
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Peace to all!Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-14915022211224040972013-11-11T15:32:00.002-05:002013-11-11T15:32:21.448-05:00Simple Breakfast- Corn Beef Hash & Eggs<div class="separator" style="clear: both; text-align: center;">
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Deli cooked corn beef chopped with potato, carrots, and onion. Throw second part(s) in a hot skillet, cook until potatoes and carrots are soft, and onions are browned (remember mirepoix lesson in culinary class?- all even sizes for even cooking). Then add beef, just to heat through.<br />
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Do not salt, the corn beef is salty! It's a hell of a lot better than the canned stuff (or is it?), less salt, at least I hope.<br />
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Oh and I've been told the Jewish deli corn beef works better than Italian, so we gave it a try.<br />
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Ahhh the things my son does in our pretend test kitchen to make his mom happy on a busy weekend morning publishing books- yes, we (hubs and I) started a new business this summer. <a href="http://reddashboard.com/">Red Dashboard LLC</a>Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-33063029480777811692013-11-06T11:27:00.002-05:002013-11-06T11:31:55.667-05:00RIP Charlie Trotter<div class="separator" style="clear: both; text-align: center;">
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I am deeply saddened by the death of one of my culinarian gods, Charlie Trotter.<br />
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Death hits me extra hard since my daughter and parents passed away, years ago.<br />
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The last time Robert and I saw Charlie, he was happier than I had ever seen him (while working- Trotters). He introduced me to his mother that day. He was bouncy, smiling, and kissed me on the cheek with a good over the shoulder hug. Normally, he never did this; he was driven, a yeller (which I never liked in the kitchen), but people respected him. He never let you drink hard alcohol before a taste and a good meal to boot, because it would desensitize your taste buds to flavor.<br />
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It was a privilege to have known and worked with him. In the early 2000's, before moving to NJ, in Dallas while working for the culinary school I often helped other chef friends do charity events, The La Toque (Epilepsy Foundation), Cook-offs (BBQ and Chili), and anything we could get the students involved in for experience. It was just after my oldest child passed away from heart disease, and I needed distractions.
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Charlie was at a distance from me while we all were setting up in the afternoon in downtown, and I was put in charge of the wait staff for a 700 seated dinner. He came over next to me to get something, I was slicing paté and he suggested I go in closer with my finger to get a more precise cut (lots to feed that night). He stood there (making me nervous) watching as I worked, but patted me on the back once everyone was done that night. All the top chefs that night opened champagne and insisted we all toast to pulling off a great night. It was fun, because I was around many big names that night and expedited a lot of food off to the wait staff. Volunteering is a great way to learn the trade.<br />
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Each time I saw him afterwards he said hello (which I know is silly, but it meant something to me as a fellow chef), but still always so serious. He saw me and recognized me in Austin, and offered to sign books during a busy night, two my husband and I carried with us just in case we got a moment with him. I even had the privilege of him getting upset with me, which he was known for. I shook it off, because the next time I saw him in Chicago he more than made up for it.<br />
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I did feel, do feel, that often people are so driven they forget to enjoy life, then it is too late.<br />
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I only wanted Charlie, I want you all to be happy while doing what you are passionate about.<br />
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Someone, I forget whom was quoted, said "Heaven will eat better now that he is up there."Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-66605470095302568872013-10-21T12:09:00.002-04:002013-10-21T12:10:26.797-04:00Ajiaco (Colombian Soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETP57m2mncdZ__oXus1zuOO4Pu3XN_HHsjeSRa7MPy5mEaFnCA55VqCZ_sMVSNb6kc6KzVwpwXK9VAYaKQC0dhQluADPhjPA21vxBoGDFSWalHTJnsQ0e4L9zCISzepvx9G-s6YMkjSU/s1600/ajiasco2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETP57m2mncdZ__oXus1zuOO4Pu3XN_HHsjeSRa7MPy5mEaFnCA55VqCZ_sMVSNb6kc6KzVwpwXK9VAYaKQC0dhQluADPhjPA21vxBoGDFSWalHTJnsQ0e4L9zCISzepvx9G-s6YMkjSU/s320/ajiasco2.jpg" width="215" /></a></div>
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After returning from Colombia, South America my son announced he couldn't get enough of this dish. He described it as being different in varied cities around Colombia (mainly indigenous to Bogota), but he wasn't sure what the ingredients were.<br />
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"Possibly potato soup of some kind with chicken" he described.<br />
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I found various recipes, even one site I was familiar <a href="http://www.mycolombianrecipes.com/ajiaco-bogotano-colombian-chicken-and">My Colombian Recipes</a>.<br />
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We had to order the seasoning- <a href="http://www.amigofoods.com/kigu10gr.html?utm_source=googlepepla&utm_medium=adwords&id=19345218855&utm_content=pla&gclid=CJ6OkL2lqLoCFUyd4AodZFQAIg">guascas</a> an aromatic herb that looks like basil in its natural form.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Xl9ZYcdduvSYnNqffX9KzTgD0V8V62aER7IUjVexp1o9M8OPZIJ2ls6clXpRJHoVGONhHzG-wOtcrna0zvJTmIeSENrueIgKOHs1_G_GmSTE7LMDjHGkOSW-D8UM8zTbu8BOcEdIaMM/s1600/guascas.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Xl9ZYcdduvSYnNqffX9KzTgD0V8V62aER7IUjVexp1o9M8OPZIJ2ls6clXpRJHoVGONhHzG-wOtcrna0zvJTmIeSENrueIgKOHs1_G_GmSTE7LMDjHGkOSW-D8UM8zTbu8BOcEdIaMM/s200/guascas.jpeg" width="200" /></a></div>
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A chef friend joined us in making this dish, as she herself has been to south America and loves the culture, food and language. It consists of three types of potatoes, chicken, guascas, and alternative garnishes- sour cream or creme fraiche, capers, avocado, corn on the cob, and other.<br />
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The flavor was distinctive and good.<br />
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We did not have all of the ingredients but will be making other variations of this recipe!<br />
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Here is the recipe I followed- <a href="http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html">Serious Eats</a>, minus the aji (cilantro based sauce) because it can dominate the taste buds, and the chef in me wanted to let the guascas come through. We held off on the capers as well, same reason, to get a handle on the flavor of a dried herb, reconstituted through boiling.Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-26023146489601138282013-09-19T05:45:00.001-04:002013-09-19T05:46:40.128-04:00Dashboard Desert Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJbW18jXiJDLYZ78cAnEoG5nEasXBhXdLaZSS6DFMfiDOll8pItiijP1xjeDcRGN9h2BR3-GIUSTkF9S-Q8omBV9chsPs-OJWSAi5em0fvN7Fsa7ZxcGYweP9hs3SqGZ3YJQBR8ReCeQ/s1600/CookingintheDessert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJbW18jXiJDLYZ78cAnEoG5nEasXBhXdLaZSS6DFMfiDOll8pItiijP1xjeDcRGN9h2BR3-GIUSTkF9S-Q8omBV9chsPs-OJWSAi5em0fvN7Fsa7ZxcGYweP9hs3SqGZ3YJQBR8ReCeQ/s320/CookingintheDessert.jpg" width="240" /></a></div>
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Yes, this is really a dish. Why? Because my husband goes away on business and one night he told me the most amazing story on the phone. A co-worker was cooking food for them on the dashboard of his car. I would not have believed him, but they were in the desert and temps can get really high during the day.<br />
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His co-worker took a skillet, placed prime rib and on one occasion filet mignon with potatoes and onions; then places it inside his car on the dashboard facing the sun (it is already hot in the desert location, so we know cars can reach even higher temps). I ask him other details (I would not recommend this at home or any other location) about temps and so on. I was told the meat was fine, but the potatoes on the first try were undercooked, but the the meat and onions tasted better than something they had for a meal the night before.<br />
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Hubs said there was a thermometer involved and he is still living to tell the tale.<br />
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As I warned any food has to reach a certain temp in order to be safe to eat according to FDA recommendations. Cook on dashboard at your own risk; it's not something I would try. Below is a chart with proper temps:<br />
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<table border="0" cellpadding="0" cellspacing="2" style="width: 100%px;"><tbody>
<tr class="colorhead" valign="top"><th id="Category" scope="col" style="text-align: left;"><b>Category</b></th><th id="food" scope="col" style="text-align: left;"><b>Food</b></th><th id="temp" scope="col" style="text-align: right;"><b>Temperature (°F) </b></th><th id="rest" scope="col" style="text-align: left;"><b>Rest Time </b></th></tr>
<tr class="color1" valign="top"><th id="meatmix" rowspan="2" scope="row" style="text-align: left;"><b>Ground Meat & Meat Mixtures</b></th><td id="beef" scope="row">Beef, Pork, Veal, Lamb</td><td headers="meatmix beef temp" style="text-align: right;">160</td><td headers="meatmix beef rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="turkey" scope="row">Turkey, Chicken</td><td headers="meatmix turkey temp" style="text-align: right;">165</td><td headers="meatmix turkey rest" style="text-align: left;">None</td></tr>
<tr class="color2" valign="top"><th id="freshbeef" scope="row" style="text-align: left;"><b>Fresh Beef, Veal, Lamb</b></th><td id="steaks" scope="row">Steaks, roasts, chops</td><td headers="freshbeef steaks temp" style="text-align: right;">145</td><td headers="freshbeef steaks rest" style="text-align: left;">3 minutes</td></tr>
<tr class="color1" valign="top"><th id="Poultry" rowspan="5" scope="row" style="text-align: left;"><b>Poultry</b></th><td id="chicken" scope="row">Chicken & Turkey, whole</td><td headers="Poultry chicken temp" style="text-align: right;">165</td><td headers="Poultry chicken rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="Poultrybreasts" scope="row">Poultry breasts, roasts</td><td headers="Poultry Poultrybreasts temp" style="text-align: right;">165</td><td headers="Poultry Poultrybreasts rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="thighs" scope="row">Poultry thighs, legs, wings</td><td headers="Poultry thighs temp" style="text-align: right;">165</td><td headers="Poultry thighs rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="duck" scope="row">Duck & Goose</td><td headers="Poultry duck temp" style="text-align: right;">165</td><td headers="Poultry duck rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="stuffing" scope="row">Stuffing (cooked alone or in bird)</td><td headers="Poultry stuffing temp" style="text-align: right;">165</td><td headers="Poultry stuffing rest" style="text-align: left;">None</td></tr>
<tr class="color2" valign="top"><th id="Pork" rowspan="3" scope="row" style="text-align: left;"><b>Pork and Ham</b></th><td id="fresh" scope="row">Fresh pork</td><td headers="Pork fresh temp" style="text-align: right;">145</td><td headers="Pork fresh rest" style="text-align: left;">3 minutes</td></tr>
<tr class="color2" valign="top"><td id="freshham" scope="row">Fresh ham (raw)</td><td headers="Pork freshham temp" style="text-align: right;">145</td><td headers="Pork freshham rest" style="text-align: left;">3 minutes</td></tr>
<tr class="color2" valign="top"><td id="precookham" scope="row">Precooked ham (to reheat)</td><td headers="Pork precookham temp" style="text-align: right;">140</td><td headers="Pork precookham rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><th id="EggEggDishes" rowspan="2" scope="row" style="text-align: left;"><b>Eggs & Egg Dishes</b></th><td id="eggs" scope="row">Eggs</td><td headers="EggEggDishes eggs temp" style="text-align: right;">Cook until yolk and white are firm</td><td headers="EggEggDishes eggs rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="eggdishes" scope="row">Egg dishes</td><td headers="EggEggDishes eggdishes temp" style="text-align: right;">160</td><td headers="EggEggDishes eggdishes rest" style="text-align: left;">None</td></tr>
<tr class="color2" valign="top"><th id="LeftoversCasseroles" rowspan="2" scope="row" style="text-align: left;"><b>Leftovers & Casseroles</b></th><td id="Leftovers" scope="row">Leftovers</td><td headers=" LeftoversCasseroles Leftovers temp" style="text-align: right;">165</td><td headers=" LeftoversCasseroles Leftovers rest" style="text-align: left;">None</td></tr>
<tr class="color2" valign="top"><td id="Casseroles" scope="row">Casseroles</td><td headers=" LeftoversCasseroles Casseroles temp" style="text-align: right;">165</td><td headers=" LeftoversCasseroles Casseroles rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><th id="Seafood" rowspan="4" scope="row" style="text-align: left;"><b>Seafood</b></th><td id="FinFish" scope="row">Fin Fish</td><td headers=" Seafood FinFish temp" style="text-align: right;">145 or cook until flesh is opaque and separates easily with a fork.</td><td headers=" Seafood FinFish rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="Shrimp" scope="row">Shrimp, lobster, and crabs</td><td headers=" Seafood Shrimp temp" style="text-align: right;">Cook until flesh is pearly and opaque.</td><td headers=" Seafood Shrimp rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="Clams" scope="row">Clams, oysters, and mussels</td><td headers=" Seafood Clams temp" style="text-align: right;">Cook until shells open during cooking.</td><td headers=" Seafood Clams rest" style="text-align: left;">None</td></tr>
<tr class="color1" valign="top"><td id="Scallops" scope="row">Scallops</td><td headers=" Seafood Scallops temp" style="text-align: right;">Cook until flesh is milky white or opaque and firm.</td><td headers=" Seafood Scallops rest" style="text-align: left;">None</td></tr>
</tbody></table>
Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-21593361514571370872013-09-05T10:04:00.003-04:002013-09-05T10:05:32.001-04:00The Last of the Summer Skillet Peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV0yQWaotDK1TsJhyG400DnR_tpNYsC4bfE2d-xwG4igpsyiLLwTTRjb1KnVrptd4NMnh8eqGbmzrxmD-SaAt_1RXzy2y4R_qFMizpMOU0BrVA3x5hyphenhyphentjznS6JSIeb-IkpuhKJMng5d4/s1600/Peaches2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV0yQWaotDK1TsJhyG400DnR_tpNYsC4bfE2d-xwG4igpsyiLLwTTRjb1KnVrptd4NMnh8eqGbmzrxmD-SaAt_1RXzy2y4R_qFMizpMOU0BrVA3x5hyphenhyphentjznS6JSIeb-IkpuhKJMng5d4/s320/Peaches2.jpg" width="180" /></a></div>
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You can also can grill them! The peak season for peaches are July and August, so in September they are really ripe and sweet. Of course peaches are around the whole summer, but if they are not local and even from various states- California and Georgia, they can be uneventful in flavor, so why bother. My opinion, to eat local and in season.<br />
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If you are not a fan of warm fruit dishes, as I am, you still must try this. It will not totally change your mind, but adding spicy with sweet does give it a zing. In my cafe I would make quesadilla with them, adding in chicken or pork if they wanted more meat. Add a touch of spice with either seasonings of chili powder, pepper, salt, and other herbs. Also homemade salsa on the side works.<br />
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Prepare them in a hot skillet, not to ripe, not to hard- slice them in 1 inch or half more pieces and leaving the skin is not problem, just clean them well before hand. If they are organic there is no need to worry, they do not wax or spray them with chemicals. Let them cool before storing them in a container or they will continue to cook, making them soggy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSS3V093fFkLhj5OKWn1fVKBwn6UFsozP57hPBajwWD7mVO_8aRccJwKeMEuCu7ZoHRv5Yj8S3h_cGvVgrrArOUfZ8Y1FpBZ7cR5Ix5YPveZecNuMN5nGwdeIDYdlfuLA-2ClkqtHZwY/s1600/Peaches1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSS3V093fFkLhj5OKWn1fVKBwn6UFsozP57hPBajwWD7mVO_8aRccJwKeMEuCu7ZoHRv5Yj8S3h_cGvVgrrArOUfZ8Y1FpBZ7cR5Ix5YPveZecNuMN5nGwdeIDYdlfuLA-2ClkqtHZwY/s320/Peaches1.jpg" width="180" /></a></div>
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Use them in quesadillas with chicken, with pork tenderloin and rice, in salads, and in a recipe I will be making soon- Curry Chicken and Peaches. <br />
<br />Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-61002279473289180732013-08-12T20:49:00.001-04:002013-08-12T20:50:49.841-04:00Swordfish and Scallops, A Sweet Savory Combo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHnPqYAbC6xC-MDJlNCp50MvkT3xleBiIRjLQjjIxSBkxls8BYTIW38dLPTzA0ixH6SXUWMQDbI403Bc1S7DXxfr_u9Bat3AyJLwnnRBwu1NSgMp3MTK3x6lxKhlTTMUPY08nYsC14DY/s1600/seafood1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHnPqYAbC6xC-MDJlNCp50MvkT3xleBiIRjLQjjIxSBkxls8BYTIW38dLPTzA0ixH6SXUWMQDbI403Bc1S7DXxfr_u9Bat3AyJLwnnRBwu1NSgMp3MTK3x6lxKhlTTMUPY08nYsC14DY/s1600/seafood1.jpg" height="320" width="180" /></a></div>
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Summer pickings from the local fish and farmers market. Hubs came home (I should've gone with him) with a very large bag of very big summer squash. What was I going to do with all of this. I chopped and froze most of it, but saved two large ones to make an old favorite- as a teenager we ate at a restaurant which served southern home cooking, Black-eyed Peas. One of my favs was squash casserole. There was something about it, because my mom never made it. We ate mostly corn, potatoes, peas, green beans and green toppers.<br />
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I will share it next, but have altered the restaurants recipe, very little sugar and brown. The fish market had day boat scallops and swordfish. While hubs and I were Cape Cod for my poetry fellow we picked up a jar of roasted garlic and onion jelly. I had been wanting to use it and decided to season the seafood with pepper, salt, and and a smoky paprika.<br />
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I heated some butter and olive oil in a hot pan and stirred some of the jelly in and then placed the scallops in for three minutes and then flipped them over. In a separate pan I did the same with the swordfish, a bit longer thought, since it was much denser. <br />
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I served it with the squash and an Asian slaw- carrots, cabbage, red bell pepper, and a wasabi mayo (1/3 wasabi paste mixed with 2/3s mayo). The sweetness and bite of the two went well.<br />
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<br />Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-22564874490287734302013-08-02T19:17:00.001-04:002013-08-02T19:17:12.170-04:00Tatortot Casserole-- Easy andQuick <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrn93lHNf_8YdIfgu0EP_Vx_f6u9U3qcCybcd0_J6k_omnKwnL5qQtfbavz-tOzNHkn2DAjGN-0enCrxtoaSkr7yCNILvV_jKcOaHY5KbrUezQKtl2FAzLxxcfaW1prnunguGzLo_q4s/s1600/tatotcasserole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrn93lHNf_8YdIfgu0EP_Vx_f6u9U3qcCybcd0_J6k_omnKwnL5qQtfbavz-tOzNHkn2DAjGN-0enCrxtoaSkr7yCNILvV_jKcOaHY5KbrUezQKtl2FAzLxxcfaW1prnunguGzLo_q4s/s1600/tatotcasserole.jpg" height="180" width="320" /></a></div>
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<span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][1]"></span><span data-ft="{"tn":"K"}" data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">A bacherlor poet friend as me about any quick and easy ground beef recipes and here is what I came up with-- t's a good man's meal, you should try it.</span></span></span><br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">Brown 80 lean ground beef with red
onion and seasoning: garlic powder, salt and black pepper, paprika
(don't over brown). Pour into a baking dish, spread some grated cheese,
any will do, I use mexican blend, and spread tator tots on top, as thick
as you want on all, but equal. </span></span></span><br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">Pour one half jar of Alfredo sauce, or
can of cream of mushroom (original recipe calls for this, and I would thin it out with a few T of beef broth first) over tator tots; sprinkle
more cheese, and bake 375 degree oven for 40 mins or less. Should be bubbly and brown on top. </span></span></span><br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">This was a fav of my daughters over her 1st choice ground beef pasta and red sauce. I only had Alfredo, barely a 1/4 jar and added beef broth, shook jar well, and added 1/4 cup almond milk with a
bit of flour to thicken. </span></span></span><br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4wr2m].[1][4][1]{comment10201090505297786_5577063}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">As you can see it was perfect. </span></span></span>Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-37361519808316342572013-07-29T08:04:00.002-04:002013-07-29T08:05:07.254-04:00Sprouted Fava Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJFflxSQew0drt8ZvEJeNzQqdHRVCFvQ2DOEKH-aFU65teRPnrROnWCS8X11RGUEZ-orKKnweCuSImjYQl7vpEcSzHHkai5iNA0Om3q1cHo7zfkkJD7RX1W1YdHsuTjyVLMmTx4CjR5o/s1600/DSC05025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJFflxSQew0drt8ZvEJeNzQqdHRVCFvQ2DOEKH-aFU65teRPnrROnWCS8X11RGUEZ-orKKnweCuSImjYQl7vpEcSzHHkai5iNA0Om3q1cHo7zfkkJD7RX1W1YdHsuTjyVLMmTx4CjR5o/s1600/DSC05025.JPG" height="213" width="320" /></a></div>
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For years I have been sprouting munng beans and making healthy salads, so why not try sprouting fava beans. Simply take the beans out of their pods, rinse them and create a moist environment in a glass dish with a small amount of water, cover with plastic and let sit on counter for a day or so. A window works best. You will begin to see them sprout. You may boil them in a shallow amount of water to soften them a bit, but I eat them right then.<br />
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They are ready for salads. The texture is a nice nutty bite. Mix them into mixed greens, rice or any creative way you can think. Enjoy!Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-47090170672233855222013-07-12T18:53:00.000-04:002013-07-29T08:05:37.437-04:00Seafood Enchiladas (or Chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJRMm9xg76dw6qVe8IEps6d14Z0ZTRPYAtgRnFJCgTMO3UEYumTMBJcPnjh2T4Mrp56VzM3M6hi4dmJkJBDqok2GJdJAa2bnaGmUjXUv0g2aw86tCXFddIiBpxjNCJol_hee__DcsP3I/s1600/DSC05005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJRMm9xg76dw6qVe8IEps6d14Z0ZTRPYAtgRnFJCgTMO3UEYumTMBJcPnjh2T4Mrp56VzM3M6hi4dmJkJBDqok2GJdJAa2bnaGmUjXUv0g2aw86tCXFddIiBpxjNCJol_hee__DcsP3I/s1600/DSC05005.JPG" height="213" width="320" /></a></div>
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Sauteed Shrimp and Lobster, with seasoned red onion and zucchini ribbons in a habanero chili tortillas. Sour cream and verde sauce (tomatillo and green chilies) topping. Chicken consisted of on the bone slow cooking in a seasoned diced jalapeno tomato mix. Same roll up, and same sauce topping. Delish! My Tex-mex cravings turned into food porn for you.<br />
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I used a shredded Monterrey jack cheese for the filling as well.<br />
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<br />Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.comtag:blogger.com,1999:blog-7798451753285670026.post-62579721302586560692013-06-26T09:38:00.000-04:002013-07-12T18:53:32.845-04:00Out of the Box- Hot Sauce, Marinades, Rubs, and Sauces<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguys1pFWm9psojvO-j3GwNwVzksaMJ-NrNGZTMnQNn6pWl41JkhhSAx7TGFPt99037eLCluDyLaKBpj2CbDwYv_pHG2pyhf_Cp3-hPyrRUlbAN45NUNJ-CgcEnZakEHD1Sq74hu3nkjgs/s1600/sauces.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguys1pFWm9psojvO-j3GwNwVzksaMJ-NrNGZTMnQNn6pWl41JkhhSAx7TGFPt99037eLCluDyLaKBpj2CbDwYv_pHG2pyhf_Cp3-hPyrRUlbAN45NUNJ-CgcEnZakEHD1Sq74hu3nkjgs/s1600/sauces.jpg" height="180" width="320" /></a></div>
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I took a road trip yesterday with a chef/baker friend, and we had many reasons for the locale we picked- Rehobeth Beach, DE.<br />
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<ol>
<li>To check out a travel trailer, Burros and Scamps- </li>
<li>(she is a vendor of Randi's Gourmet, and has taken it on the road)</li>
<li>Girls day out- we all need the laughs to shake off the stress of daily life, girl talk</li>
<li>Beach front property- our chairs sunk deep into some sand and surf</li>
<li><a href="http://www.peppers.com/cube/">Peppers</a>- one of her wholesalers warehouse is not far from the beach</li>
<li>New material for my food blog- to keep burnout from going up in flames </li>
</ol>
I was in need of some new marinade and rub ideas and we love hot sauce, so I was excited to also get a wholesale case price. We go through a case in six months. And our taste buds are still in tact.<br />
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Done deal on all above, and on the way home we ate at a new middleeastern aka Turkish restaurant and dragged our palates home afterward.<br />
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I can tell you, tasting 100 bottles of this and that, 1-6 million Scoville peppers can get to you after only six bottles, but what did we discover- a can of whip cream will cleanse your taste buds! Who knew! It keeps better than milk.<br />
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Discovery. The way to go when you hit the road.<br />
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My first bottle- Fat Cat. He will be assisting me with a pork loin in the next post!<br />
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(above pic is only one of six cases she and I left with- my photo, and no sauce was gifted for this post)Chef Ehttp://www.blogger.com/profile/11198603107302675448noreply@blogger.com