Archive for the ‘books’ Category

Ya-Ya’s Greek Football Nachos

February 3, 2016

nachos (2)Ingredients:
• 1 pound thinly sliced and chopped Gyro meat*
• 1 bag Tortilla chips, restaurant style
• 6 ounces crumbled feta cheese
————————————–
• 1 cup diced fresh tomatoes
• 1 cup shredded lettuce
• 1/2 cup diced cucumbers
• 1/2 cup black olives
• 1/2 cup red onion, diced
• ½ cup sliced pepperoncini
• 2 ounces crumbled feta cheese
• 1 ½ cups Tzatziki Sauce

Directions:
1. If you do not have pre-done sliced Gyro meat, follow Ground Lamb directions below.
2. Preheat oven to 350 degrees. Place tortilla chips onto a large jelly roll pan or casserole dish. Top with Gyro meat (or crumbled Cooked Lamb) 6 ounces of feta. Place in the oven and cook 8 – 10 minutes or until the feta starts to brown.
3. Remove from oven. Top with Tzatziki, diced tomatoes, lettuce, cucumbers, olives, red onion, pepperoncini and remaining feta cheese.
4. Serve.

*Ground Lamb Directions
• 1-pound ground lamb
• 3 cloves garlic, minced
• 1/2 medium yellow onion, small dice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

  1. Cook lamb, garlic, yellow onion, oregano and salt and pepper in a pan over medium heat. Cook until lamb is cooked through and onions are softened approximately 7 minutes.
  2. Remove from heat and set aside.
Advertisements

It’s Back!

January 14, 2016

Blog crashed and was only able to restore data to 2011, rest assured I’ll have new items and ideas in the very near future.  Stay tuned!

Check out some frozen drinks featured on WHAG 25 – Your4State.com

 

Red Monkey Seasoning and Rubs

July 4, 2011

I stumbled across the Red Monkey website over 2 months ago and they graciously sent me a few samples to try. I’ve been using them in a variety of recipes from commercial to home use and each seasoning is loaded with flavor.

The main three that I have utilized are:

Mango Habanera – a delicious blend of sea salt, dried mango, orange peel, spices, peppers, smoke, garlic and a few other spices.

Smoked Paprika and Roasted Garlic – a nice blending of sea salt, garlic, smoke, onion paprika and select spices.

Hickory Smoked Balsamic – a perfect blend of sea salt, dehydrated garlic, spices and herbs, dehydrated onion, apple cider vinegar powder, ground mustard, citric acid, and balsamic vinegar powder.

I used the seasonings on chicken, ribs, steaks, pork loins and chops, fish, lobster, shrimp, vegetables, dips, sauces, gravies and the list goes on. Don’t take my word for it, go online and look up the seasonings and pick up some to try. They are certainly worth it, and at $3.99 a bottle they go a long way. They also carry foodservice sizes in a few of their blends if you need larger quantities. I’ve been using the smaller bottles but will be placing an order for foodservice sizes in the next two days. I really hope they have the Roasted Raspberry Chipotle in stock so that I can try out on some smoked pork or beef brisket.

Try taking 1 tablespoon of the Smoked Paprika and Roasted Garlic seasoning and add it to 1/2 cups of sour cream, 1/2 tsp lemon juice, and 1/2 cup Greek yogurt. Mix well and allow to sit for at least 3 hours for seasonings to blend. You can add more or less according to your personal taste, just remember that the flavor will intensify as it sits in the fridge.

Stay tuned in for more ideas and recipes featuring Red Monkey seasonings!

Grilling up the summer!

June 15, 2011

Head to your local market, food pantry, garden, farmers market or snag some fresh produce from your neighbors garden if they are away! In any case pick some fresh ingredients, lightly season them and fire up the grill and get it smoking hot.

Sear the veggies to your desired doneness and then dress with a bit of freshly diced scallions or shallots, some grated Wisconsin cheese and drizzle on a touch of aged balsamic vinegar!

Have at it and be creative, leap before you look and grill until you can grill no more! Then grill again!

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.

Apple Slaw

May 12, 2011

I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.

Try a variety of your favorite apples and mix up the sharpness of cheddar if you wish. The sky is the limit so mix up this delightful summer dish and enjoy.

¼ cup apple cider vinegar
1 tbsp Spicy Brown mustard
1 tbsp olive oil
¼ tsp seat salt
¼ tsp fresh ground black pepper
1 medium cabbage, shredded (4 cups)
1 small red cabbage, shredded (2 cups)
2 large carrots, shredded (1 cup)
1 medium parsnip, shredded (1/3 cup)
1 Granny Smith apple, unpeeled and cut into thin strips
1 Gala apple, unpeeled and cut into thin strips
¼ cup fresh flat leaf parsley, chopped
4 oz Carr Valley Mammoth Cheddar, cut into small wedges

In a metal bowl, whisk together vinegar, mustard, oil, salt and pepper; set aside

In a large wooden salad bowl, combine cabbage, carrots, parsnip, apples and parsley; drizzle on vinaigrette and toss to coat well.

Chill for at least 20 minutes to allow flavors to combine, and then arrange cheddar wedges around the edge of the salad in the bowl.

Borders is a one stop shop

September 2, 2010

If you have the time and you are interested spending some quality reading time at a great bookstore, then swing by your local Borders. They have loads of great books and friendly helpful staff that will assist you in finding your favorite book or eBook on their Kobo. The Kobo is an awesome little reader that once loaded allows you to carry up to 1000 books with you, and the battery charge lasts 2 weeks, giving you plenty of time to get in some serious reading! It comes loaded with 100 free books and its E Ink Technology gives you book-quality printing with no back-light, glare, or reflection on a 6-inch screen that makes reading easy and fun.

Or if you are looking for some traditional book reading then you are also in the right place. With comfortable surroundings, nice chairs to sit and relax along with loads of selections Borders is certainly a place to shop for the reader in your family. I enjoy just sitting and browsing though cookbooks until one catches my eye, giving me new ideas on menus and food trends. If I don’t find it in the book section, then I can always ask to see if it can be ordered, which has never been a problem. Don’t just take my word for it, shop on online or stop by your local Borders and check out their selections. Christmas is right around the corner and with the books, eReaders, games, videos, music, coffee, and more this can be a one stop shop for many on your nice list.

If you cant make it the store then shop online, its easy to look over your selections and you can always get a preview of your book online before you buy.