More Fun Food Facts

Thought I'd share some morfe of these fun facts that I've come across while searching the web for recipes and such.  Enjoy!

*  Popcorn has existed for 60,000 years.  ( I have no idea how they figured that one out)
*  The hamburger was invented byLouis Lassen in 1900.  He took some ground beef, broiled i, and served in in between two pieces of toast
*  Spinach is one of the most nutritious and highest ranking vegetables in nutrient and antioxidant capacity.
*  2 - 12 oz servings of freshly juiced pears, apple, celery, leafy greens, and carrots can generate the same effect of two times the recommended dosage of a laxative.  WHOA - stay close to home after drinking that!!
*  Applesauce can be substituted for oil in muffin and cake recipes.
*  The smaller the berry, the sweeter it will be.
*  Honey enters your bloodstream 20 minutes after consumption


More next time.

Later

Luau Cocktail Party

This past Tuesday, we did a Luau Cocktail Party at the apartment complex where I've started doing cooking demonstrations.  The Menu was Coconut Shrimp with Garlic Chili Sauce, Maui Pulled Pork, Huli Huli Chicken and Pineapple Skewers, Hawaiian Spare Ribs, and Hawaiian Pizza.  The recipes are listed below.

There is a great Asian influence in  Hawaiian cooking, as I suppose there is in much of their culture.  So, if you regularly cook Asian dishes, your pantry will probably be stocked with many of the ingredients used here.  If not, check out the recipes and if any of them sound good to you, make sure you take a trip to your local Asian food market or at least to a local grocery store that has a good variety of international or specifically Asian products in stock. 

Hawaiian Pizza

Ingredients:

Pizza Crust

(I used Boboli to save time instead of my homemade)

Chicken Breast – Grilled and Cut into ½ inch cubes

Ham Steak – Grilled and cut into ½ inch pieces

Pineapple – Cleaned and cut into ½ inch pieces

Pizza Sauce

(Recipe will follow in a later post)

Italian Cheese Mix

(Mozzarella, Romano, Parmesan, and Asiago)

Special Equipment:

Pizza Stone

Pizza Peel

Directions:

Pre-heat the oven to 450 degrees with the pizza stone on a rack in the middle position in the oven. Place the crust on the pizza peel.   Spread the sauce on the crust, add the cheese mix evenly, sprinkle the chicken, ham, and pineapple over the cheese. Sprinkle a little more cheese over the top.  Bake for 10 minutes or until the cheese has melted and turned slightly brown.  Remove with the pizza peel and let rest for 10 minutes.  Cut with a pizza slicer or sharp knife into 8 pieces and serve immediately.

Hawaiian Spare Ribs

Ingredients:

5 lbs. Spare Ribs

(You can use baby backs or to save some money and have more meat, use St. Louis Cut of regular spare ribs)

4 – 5 Clove of Garlic – Crushed

1 - 1 inch piece of Fresh Ginger – crushed

1 tablespoon Salt

1 cup Sugar

1 cup Lite Soy Sauce

1 cup ketchup

1 cup Fish Sauce or Oyster Sauce

Directions:

Cut the rack of ribs into individual ribs and place in a large stock or soup pot.  Cover with water and add the salt, ginger, and garlic.  Bring to a boil over high heat then reduce to a simmer.  Cook for about an hour and a half or until the ribs are tender.  Meanwhile, prepare the marinade.  Combine the Ketchup, sugar, soy sauce, and fish or oyster sauce in a bowl and mix thoroughly.  When the ribs are tender, remove from the water and let cool until just slightly warm.  Place in a container that has a tight fitting cover; pour the marinade over them and the lid on tightly.  Let marinade overnight.  When ready to cook, prepare a charcoal or gas grill, or turn on the broiler.  Grill or broil on all sides and serve immediately.

Coconut Shrimp

Ingredients:

1 lb. 21 – 25 sized Shrimp – washed and peeled

1 cup Sweetened Shredded Coconut

½ cup Panko Bread Crumbs

1 cup Corn Starch

1 teaspoon Cayenne Pepper

1 tablespoon Onion Powder

1 teaspoon Salt

1 teaspoon Pepper

 1 teaspoon Chili Powder

4 – 6 Eggs (depending on size)

2 Cloves Garlic – minced

¼ cup Asian Chili Garlic Sauce

½ cup Mayo

2 tablespoons Hoisin Sauce

Peanut Oil for Frying

Special Equipment:

Bamboo Skewer – soaked in water for 30 minutes

Directions:

Put enough oil in a sauce pan to allow the shrimp to be covered completely when frying. 

For the dipping sauce, combine the mayo, chili sauce, minced garlic, and hoisin sauce in a bowl.  Place in a tightly covered container in the fridge.  Let the flavors meld while you prepare the shrimp. 

Heat the oil to 375 degrees over medium high heat.  Mix the corn starch, cayenne, salt, pepper, onion powder, and chili powder in a bowl and set aside.  Beat the eggs in a bowl and set aside.  Combine the coconut and panko bread crumbs in a bowl and set aside. Set up your production area so that the coconut mixture is closest to the stove, then the egg wash, then the corn starch mixture.  Have a platter lined with several layers of paper towels ready to drain the cooked shrimp.

 When the oil is up to temperature, skewer a shrimp, dust completely with the corn starch mixture, then dip into the egg wash, and then into the coconut mix.  Prepare up to six skewers then place them into the oil and fry until golden brown.  Remove from the oil and drain on the paper towels.  Serve immediately with the dipping sauce.

Huli Huli Chicken and Pineapple Skewers

Ingredients:

3 lbs. Chicken Breast - cut into 1 inch pieces

1 Pineapple – cleaned and cut into ¾ inch pieces

1/3 cup Ketchup

1/3 cup Lite Soy Sauce

½ cup Brown Sugar

1/3 cup Sherry

1 – 1 inch piece Ginger – crushed

1 Clove Garlic – crushed

Special Equipment:

Bamboo Skewers soaked in water for at least 30 minutes

(I used the shorter 6 inch skewers for this recipe)

Directions:

Combine the ketchup, soy sauce, brown sugar, sherry, garlic and ginger and mix well.  Add the chicken pieces and let marinade for at least 4 hours or up to overnight.  Slide one piece of pineapple followed by one pieces of chicken on a skewer.  Repeat until all ingredients are used.  Place the remaining marinade in a sauce pan and bring to a boil for at least 10 minutes.  Remove from heat and set aside.  You will use this to baste the skewers as they cook.  Fire up the charcoal or gas grill.  (I had an indoor Jennair downdraft grill at my disposal for the Luau which worked very well).  When the grill is good and hot, grill the skewers, turning regularly, until cooked through.  Baste them regularly to keep them moist and flavorful.

Maui Pulled Pork Sliders

Ingredients:

1 3 – 4 lb Pork Picnic Roast

1 Medium Onion – large dice

2 Cloves Garlic – minced

Dry Rub

(paprika, onion powder, garlic powder, salt, pepper, cayenne pepper, Chinese five spice, chili powder - as much or as little of each as you wish)

1 cup White Wine or Beer

Olive Oil

Teriyake Marinade (bottled will work)

Carolina Style BBQ Sauce (You can use store bought, off the shelf or you can use mine, the recipe for which will be in a future post)

Asian Chili Sauce – if you want to add some heat

Salt

Pepper

Small Dinner Rolls

Directions:

Preheat the oven to 225 degrees.  Rub the pork roast generously with the dry rub making sure to rub it in good.  Place the rubbed roast on a sheet pan with a rack. Pour the beer or wine into the sheet pan.  This gives moisture to the roast as it cooks.  Cover the roast tightly with aluminum foil and place in the oven.  Let it slow cook for 5 – 6 hours or until the internal temperature reaches 175 degrees.  At this temperature, the pork should ‘pull’ apart with the aid of a couple of forks.  Once the pork has been ‘pulled,’ heat a large sauté pan over medium heat until hot.  Add about 2 tablespoons of the oil and let it get hot – but do not let it smoke!  Add the onion and a pinch of salt and pepper.  Cook the onions until they are translucent – about 5 minutes.  Add the minced garlic and cook until fragrant – about 30 seconds.  Add the pork and cook until the ingredients blend and the pork gets some color.  Depending on how wet you like your pulled pork, add a quantity of the Carolina Style BBQ sauce and the Teriyake sauce (and the hot sauce if you so desire).  Bring the pork mixture to a boil then reduce the temperature to low, cover, and let cook for about 30 minutes.  Pull a small amount of the pork into each roll and serve as appetizers or serve on larger rolls as an entrée.

Did You Know...........

That 'French' Fries were originally brought back to America by GI's during WW2?  But they were found in Belgium and since the language that was being spoken was French, they were labeled French Fries?  As far as the proper way to cook them - they should be fried twice.  Once for 3  -5 minutes at 350 degrees and then a second time for another 2 - 3 minutes at 375 degrees.  The first frying cooks them through and the second browns them. 

The McDonalds in New Delhi, India make their burgers with mutton since Hindus do not eat beef.

There are 1200 varieties of watermelon.

It is necessary to drink 4 - 5 cups of green tea daily to get the full therapeutic benefits of the tea.

Female pigs are used to sniff out Truffles in the ground. They can cost up to $1500 per pound.

And a Good Time Was Had By All - I Think.....

Well, many thanks to Nadine Spano for referring me to her friend Briana Scazafabo, who invited me to present a cooking demonstration at the apartment housewhere she does the event planning in Philadelphia.  Tonight was the first of many (I hope) cooking demonstrations at that location. (The recipes are listed in my last post).  Great people (attentive, appreciative, and great questions), great facility (you should see this set up!), and great food (of course I'm going to say that.)  I've decided that my next investment has to be a movie camera so that I can record these sessions and upload them to my website and here, if I can figure out how to do it.

The "finger food" presented to the guests along with the demonstration food included salsa and chips, hummus and toasted pita chips, Chorizo en croute, chicken, jalapeno, and cheese quesadillas, and fried peppers in marinara sauce with garlic crostini. 

Going back on 21 June to do a Luau themed cocktail party.  More on that to come.

On a somewhat humorous note......As I was leaving, I pulled out of the loading dock onto Ludlow Street and made a left onto 34th Street.  Pulled into the left lane, right past a Philly Police Officer and made a left turn onto Chestnut.  Flashing lights in my rear views told me I did something wrong.  Well yes, Steve - 34th Street is a two way street and you just pulled into the oncoming traffic lane.  The police officer let me go with a warning.  Thank you officer, your leniency is much appreciated!

Cooking Demonstration 6/14/2011

Happy Flag Day! This evening I'm doing my first of hopefully many cooking demonstrations in Philadelphia. The recipes below are what I am doing in the "Things That Are Rolled" demo.

Enjoy!

Flank Steak Roulade

With

Spinach and Pine Nuts

Ingredients:

·         1 Flank Steak - Butterflied

·         1 Package Baby Spinach, washed and picked through to remove large stems

·         1 Shallot – minced

·         2 Cloves Garlic – minced

·         Olive Oil as needed

·         2/3 Cup Toasted Pine Nuts

·         Salt and Pepper

Equipment Needed:

·         Large Sauté or Fry Pan

·         Roasting Pan with Rack

·         Butcher’s Twine

·         Colander

·         Mixing Bowl

·         Meat Tenderizer

Directions: 

Cook the spinach in batches.  Heat a sauté pan over medium heat.  Add one tablespoon of the olive oil and heat until shimmering.  Add half of the shallot and sauté for 30 seconds.  Add half of the spinach and a pinch of salt and a couple turns of a pepper mill and turn constantly with tongs until wilted.  Add half of the garlic and cook 30 seconds more.  Remove to a colander over a bowl to let the liquid run off.  Repeat with the remaining shallot, spinach, and garlic.  Wipe out the sauté pan for later use.

To Butterfly the flank steak, lay the meat on a cutting board.  Place your non-cutting hand on top of the meat and with a long thin slicing knife; carefully slice the meat length wise almost all the way through.  Leave about ¾ of an inch uncut.  Open the two sides like a book and pound with the rough side of a meat tenderizer to a thickness of about ¼ inch. 

Put an oven rack in the middle position and preheat the oven to 350 degrees.  Squeeze any excess liquid from the spinach mixture and spread evenly over the opened steak.  Sprinkle the pine nuts evenly over the spinach.  With the long side facing you, roll the meat jellyroll style into a long log.  Tie the meat with the butcher’s twine.  Rub the tied up steak with olive oil then sprinkle the entire outside with salt and pepper.  Heat the sauté pan over medium high heat until hot.  Sear the meat roulade on all sides then place on the roasting pan with rack.  Roast the roulade for about 25 – 30 minutes or until the internal temperate reaches 130 degrees for medium.  Remove from the oven and let rest for 10 before slicing into ½ inch slices.

Rolled Turkey Breast

With

Sage and Reduced Balsamic Vinegar

Ingredients:

·         One Turkey Breast (with or without skin)

·         ¼ Cup Balsamic Vinegar

·         3 – 4 Fresh Sage Leaves

·         Salt and Pepper

·         Olive Oil

Equipment Needed:

·         Sauté Pan

·         Roasting Pan with Rack

·         Butcher’s Twine

Directions:

Pre-heat the oven to 350 degrees with a rack in the middle position. Place the balsamic vinegar in a sauce pan over medium heat and reduce by half its volume. When reduced, set aside to cool. Place the turkey breast skin side down on a cutting board and butterfly with a sharp knife.  Spread the reduced balsamic over the cut side of the turkey then spread the sage leaves evenly over the vinegar.  Fold the sides in and over themselves then tie with the butcher’s twine.  You should have something that looks like a skinny football.  Rub the entire outside of the rolled breast with olive oil then sprinkle with salt and pepper. Heat a sauté pan over medium high heat until very hot.  Sear the rolled breast on all sides.  Place the rolled up breast on the roasting pan rack and then into the oven.  Cook for about 30 minutes or so until the internal temperature is 170 degrees.  When it is done, let it rest for about 10 – 15 minutes before slicing into ½ inch slices on the diagonal.

                        

Apple Strudel

Ingredients:

·         2 – 3 gala Apples – peeled, cored, and sliced

·         1 Sheet thawed Puff Pastry

·         2 Tablespoons Unsweetened Butter

·         2 Tablespoons Unsweetened Butter - Melted

·         1 Tablespoon Sugar

·         ½ Tablespoon Cinnamon

·         2 Dashes Nutmeg

·         1 dash Allspice

·         Pinch of Salt

·         1/3 Cup Raisins – Optional

·         Cooking Spray

Equipment Needed:

·         Sauté Pan

·         Sheet Pan or Cookie Sheet

·         Pastry Brush

Directions:

Preheat the oven to 400 degrees.  Spray a sheet pan or cookie sheet with cooking spray and set aside.  In a sauté pan over medium high heat, melt the butter.  Add the sliced apples and stir to cover evenly with the butter.  Add the sugar, cinnamon, nutmeg, allspice, and salt and cook until the apples are tender and have given up their juices.  Remove from the heat and let cool.  If you are including the raisins, add them to the apple mixture now. Unfold the Puff Pastry on a lightly floured workspace.  Using a rolling pin, roll out the puff pastry until you have a rectangle about 1 ½ times as big as the original.  With the long side nearest you, spread the cooled apple mixture in a single line about 2 inches from the front side and an inch to an inch and a half from either side.  Fold the bottom up over the apple mixture, then fold the sides in, then continue rolling from the bottom until you reach the top.  Just before finishing the roll up, wet the top edge of the pastry to assist the seal.  Place the roll on the greased sheet pan or cookie sheet with the seal side down.  Paint the roll with the melted butter.  Cut a few slits in the top to allow steam to escape.  Place in the oven and bake for about 30 minutes or until the pastry is golden brown.  Remove when done, let cool for about 10 minutes then serve with your favorite ice cream or whipped cream.

Rain Rain Go Away.....

Well, we got lucky tonight.  Graduation party in Rydal and thunderstorms were the weather forecast de jour but they missed us.  While the Phillies were having a rain delay, we were cooking up a storm.  Filet sandwiches with creamy horseradish sauce, BBQ'd chicken with Carolina style BBQ sauce, hamburgers stuffed with bacon, mushroom, and cheddar or American cheese, and dogs were the entree.  Steve's signature potato salad, Italian style pasta salad, and green salad with an array of homemade dressings were the sides.  For finger food we had two kinds of hummus, salsa, antipasto tray and pickle and olive tray. 

A good time was had by all and we didn't get rained on.  Doesn't get any better than that!

This Tuesday I will be giving my first cooking class in Philly.  Very excited.  Kind of like the food demos that I have spoken about but a slightly different atmosphere.  I will be doing "Things That Are Rolled" for my first class which will include Flank Steak Roulade with Spinach and Pine Nuts, Rolled Turkey Breast with Sage and Reduced Balsamic Vinegar, and Apple Strudel.  I'm kind of fried from the past few days of preparation for the party tonight so I'll have to beg off giving the recipes tonight.  I will provide them tomorrow night so that you can follow along at home!!!

The Belly Rules the Mind!  - Spanish Proverb

Bye for now!

My First Follower!!!

Welcome to my first follower - Amanda.  It doesn't matter that she is my #2 daughter, she's the one who convinced me to start this blog, and I basically had to shame her into following me.  Just kidding Manda!  Thanks for getting on and becoming a follower!

Last post I mentioned that one of the guests at the food demo asked about Beef Wellington.  I gave an explanation of what it was, but not a recipe for how to make it.  It's not really that difficult, you just have to have the patience to follow all the steps.  You will 1 tenderloin of beef, one medium onion - diced, 2 cups chopped mushrooms (I like to use cremini), 2 tablespoons olive oil,  4 tablespoons butter separated (2 regular, 2 softened), 1 package puff pastry (there are usually 2 packages per box.  You will only need one of the two packages), one egg yolk - beaten, salt and pepper to taste, 2 1/2 cups veal or beef stock, 1/4 cup dry red wine.

Preheat the oven to 450 degrees. Clean and trim the tenderloin of all silver skin and fat deposits.  Heat a grill pan on high heat.  Cover the tenderloin with the olive oil and sprinkle on all sides with salt and pepper.  Sear the meat on all sides then let sit and cool.  Deglaze the pan with the red wine and reserve.  While the meat is cooling, heat a saute pan on medium high heat.  When it is hot, add 2 of the tablespoons of butter.  When the butter has stopped bubbling, add the onion and a pinch of salt and pepper and saute until translucent - about 2 minutes.  Add the mushrooms and cook until they have given off all their liquid.  Remove from the heat and let cool.  Place the puff pastry on a clean, flat,  floured surface and roll out until it is large enough to completely encase the tenderloin.  Fold the skinny tail end of the tenderloin against itself and secure with kitchen twine.  Mix the 2 tablespoons of softened butter in with the onion and mushroom mixture.  Place the tenderloin in the middle of the puff pastry and cover with the cooled onion mushroom mixture.  Fold up the pastry around the meat and seal all of the edges.  Cut a few slits in the top of the pastry to allow steam to escape. Put your Wellington masterpiece in a 9 x 13 baking dish and using a brush, paint your masterpiece with the egg yolk.  Place it in the oven and roast at 450 degrees for 10 minutes.  Reduce the heat to 400 degrees and continue roasting for an additional 15 minutes.  After 15 minutes, check the internal temperature by inserting an instant read meat thermometer through one of the slits on the top.  The internal temp should be 125.  By this time the puff pastry should be a nice golden brown as well.  Remove from the oven and let rest a minimum of 10 minutes before slicing.

Combine the wine from deglazing and the veal or beef stock in a small sauce pan and bring to a boil of high heat.  Continue to boil until it has reduced in volume by at least 1/4.   Serve with the Beef Wellington. 

Bon Apetit!!!