Little stupid instruction for Deaf

I was craving for popcorn then I went and took the package of popcorn. I am not sure about microwaving it, read the instruction and found that it is pretty ridiculous for me to follow, since I am damn Deaf but on instruction, it told me to listen for popping sounds.



Screw it. I pushed a button, it says: popcorn. Ok, I wait for two minutes. Viola, I didn't burn any of popcorn.



Pretty stupid way to follow the instruction when it required the listening ear to know how soon it will be finished. I will be glad to eat burnt popcorn with lot of butter. Bon appetit!

Homemade Tomato Ketchup recipes

Occasionally, I made homemade ketchup for my burgers or using this recipe to make barbecue sauce. My own ketchup tasted better than that Heinz thing. I admitted that I bought some ketchup for home, so my daughter can have it available when she wants it with her hot dogs. But, really it is easy to know how much you can control the taste in one pot than a ketchup with many mysterious ingredients. I like to give the food that are homemade because they tasted better than some funny food straight from boxes and bags. Personally, I never understood why the pre-made food tasted funny but the people still ate them up after they said grace at dinner table.

I remembered when I was told to make the ketchup from scratch. At first, I don't know anything about making ketchup, beside bottles of Heinz ketchup. I asked for a recipe and I got two copies of recipes that Chef copied from Gourmet magazine. So I went and made best ketchup I ever tasted. And, I found this recipes are very easy to follow. I am very satisfied with the result and started to make the ketchup same way as I did in the kitchen. Both recipes are good base for making barbecue sauce as long as I can count on them to make best barbecue sauce for ribs or chickens.

Here are Ketchup recipes, not Heinz Ketchup recipes:
Homemade Ketchup
Recipe Source: Gourmet, January 2004

1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

Chef's Note: Ketchup can be chilled up to 3 weeks. Servings: about 2 cups.

Homemade Tomato Ketchup
Recipe courtesy by Gourmet Magazine, unknown date

3 tablespoons olive oil
3 cups coarsely chopped onion
3 garlic cloves, minced
3 pounds ripe plum tomatoes, coarsely chopped
1/3 cup distilled white vinegar
1/2 cup dark corn syrup
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon mustard seeds
1/2 teaspoon ground celery seeds
1 tablespoon salt
2 teaspoons freshly ground black pepper

In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely. About 3 cups.

Other Variations of Ketchup:

Spicy Mango Ketchup

1 tablespoon butter
2 tablespoons chopped fresh garlic
1 cup chopped red onion
1 mango, peeled, seeded,
and diced
3 cups rice wine vinegar
1 bottle ketchup
1 box brown sugar
3 tablespoons chipotle puree
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 tablespoons ground cloves
Salt, to taste
Freshly-ground black pepper, to taste

In a sauce pan melt butter over medium heat, add garlic and onions and sweat until translucent. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.

Puree and store in refrigerator. May be made 1 week in advance and stored in the refrigerator.

This recipe yields 1 quart.

Roasted Tomato Ketchup
Recipe by Bobby Flay, Hot off the Grill with Bobby Flay

1 1/2 pounds ripe tomatoes, cored and quartered
-- and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and freshly ground pepper

Preheat the oven to 350F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and sauté the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

Saveur-Homemade Ketchup, one of my favorite magazines.

Pickled Grapes

Pickled Grapes

Recipe source: My Husband Cooks

Ingredients:
1/2 lb. red grapes (seedless)
1 cup red wine vinegar
1/2 cup orange juice (2 medium naval oranges)
8 whole allspice berries
8 whole cloves
1 stick cinnamon
1 tsp. salt

Directions:
1. Clean both the grapes and the container where you will store the pickles. Remove the grapes from the stem and place in container.

2. In a small pot, add the vinegar, orange juice, spices and salt. Bring to a simmer and then remove from heat. Pour over the grapes.

3. Close, cover and place in refrigerator. Flavor will develop overnight, but will start to really express after 5 days.

Just looked for some interesting recipes. Found one recipe that I would love to try. Pickled Grape recipe looks very good to me. Got to go to the farmer market on Saturday--I hope they have seedless grapes waiting for me.

Salmon Patties with Lemon-Herb Aioli Sauce

That's what I ate dinner today. Salmon with nice lettuce mix. Very filling for my stomach.

Salmon Patties with Lemon-Herb Aioli Sauce
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic salt
cayenne, to taste
7 ounces salmon, canned, See Notes
1 egg, beaten
1 cup dry bread crumbs, divided
3 tablespoons clarified butter

In bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper. Stir in cooked salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended. Divide and form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. In buttered skillet, over medium heat, fry cakes until golden brown. Serve immediately with lemon-herb aioli sauce.

Lemon-Herb Aioli Sauce
1 cup mayonnaise
2 cloves garlic, finely chopped
1 tablespoon lemon juice
2 teaspoons fresh thyme
salt and pepper, to taste

Mix first four ingredients and adjust with salt and pepper, to taste.

Finding more informations on Caveman Diet

Before you read, I want you to know that I am no expert on Caveman Diet or Neaderthin Diet. I only gathered and added more information for my culinary research. I had encountered some customers who made special request for that kind of diet and had me to cook some excellent food for them. Received good reviews based on how I handled the special diet needs. I am not going to say more beyond what I had learned and had applied my knowledge to utilized for cooking some special diet needs for customers.

Had found some informations and its results of following the kind of diet--consisted of non-processed food like meat, berries, real fruits, and other stuff that are not come out of boxes. The processed food, like pasta, rice, any canned goods and anything are made with chemicals and mysterious names, are prohibited from Neaderthin diet. Everything related to this diet reminded me of some low-carb diet. I had read some low-carb cookbooks and found useful information about how to portion right amount to achieve the healthy lifestyle. What kind of diet I learned, I noted the restrictions of certain food like pasta, anything that are sweetened with sugar, whatever funny sweetener names and funny dextroses.

For some years, I had cooked the meals for customers and had noticed the results from customer: diet and body fat losses. I had been followed the high carb and no fat diet customers and found disappointment in the result--putting fat on their bodies no matter they tried to diet with high carb and no fat food. I had noticed some customers gained weights due to their efforts to lose the body fat but the high carb diet led them to disappointment, or worse, disillusionment. Sometimes, I felt bad about them but I am not going to say something to them. but worst of all, I had watched them counting the calories by following the calorie counter book or whatever they had--I really felt sorry for them, no matter what efforts they are trying to.

Customers with low carb diet, I had cooked almost everyday and watched what I am putting food on a plate for low carb customers. I had noticed that they lost their body fat, had observed their transformation into nice looking customers. After all of my personal observation I had started to cook low carb meals for my family and myself. I admitted that I am not good at following the diet but good at following my understanding about creating meal for myself and my family. I am not perfect human being--I bet you would be worrying if I am perfect.

What kind of conventional wisdom had taught and changed my viewpoint from the result of my observation. I don't feel like to debate with anyone about which one diet is best. I am going to stick to what I had learned and applied its knowledge. Sometime, I felt sorry for many medical professional people that they are so ignorant in nutrition. Sometime they told me that I should follow the high carb and no fat diet--no thanks! I had seen hundred customers who came in and ate my food. I had seen many transformations of their bodies from the results of both diets.


A “caveman diet” of berries, nuts, lean meat and fish could help reduce the risk of developing heart disease, a new study shows. Read More: Eat Like a Caveman for a Healthy Heart

List of Recommended Books on Caveman diet:
NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body
I had been read this book for third time. Very good reading and good information on Caveman diet.
The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat
Written by Loren Cordain, Ph.D. Very good book that led me to understanding about the high protein diet is recommended instead of the usual high carb and no fat diet. Good guidance on menu plan for your meals.

Soda Pop - Obesity and Hyperactivity in a Can

Personally, I am so glad that most of schools banned kind of soda vending machines due to many parents' concerns about obesity and hyperactivity. I had seen that my daughter's school that started to have flavored and plain waters in vending machines, also not so many in candy machines. At home, my family almost don't have soda in refrigerator and in my opinions, that my family and I don't need lot of soda because the sugars in soda give you about 18 tablespoons of table sugar. That's enough for your breakfast cereal and enough bombings on your insulin.

I had seen some people who have drank so many soda, had became obese. No matters, regular or diet soda. Pretty grim to discover something bad for your health, for your appearance and for your habit.

If you are more concerned about your children drinking soda, please go to this blog: Bad news about Soda pop.

New York City now home to $175 hamburger

By Daniel Trotta

NEW YORK (Reuters) - Its creators admit it is the ultimate in decadence: a $175 hamburger.

The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York. Read More

It is very ridiculous expensive burger. I would love to taste one of that, I guess I have to ask my wife if that's ok for me to spent $175 on that--nay, she will haul me to Burger King and order me triple burgers with king size fries and big soda for about 8 dollars with cup of mayonnaise and straw in it. That's what she will do me a big favor instead of buying me expensive burger.

Oven-dried Tomatoes

I remembered when I first encountered an interesting stuff in pasta salad at one good restaurant in Minneapolis, MN where I used to work there for about three years. As time had gone, I learned so much about making pasta salads, sandwiches and other kind of salads. I was armed with many recipes and many ideas to make good stuff from scratch. I had used this to amaze the customers, especially white bread people who took all food for granted, don't care about how it tasted and preferred any food come out of boxes, bags and freezers. When I made a white bean salad with prosciutto, arugula, and oven-dried tomatoes as a salad. They had asked for a recipe for tomatoes. I gave them very simple recipe. I was told that they thought I used sun-dried tomatoes and soaked in hot water--no.

Oven-dried Tomatoes
1 1/2 pounds plum tomatoes, cored and cut in half lengthwise
1 teaspoon kosher salt
olive oil

Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Spray olive oil onto tomatoes and sprinkle kosher salt over it. Bake at 300 F for about 3 to 4 hours or until edges of tomatoes curl (tomatoes will feel dry to the touch).

Preheat oven to 300°.

White Bean and Prosciutto Salad

1 (10-ounce) can white beans (cannellini), drained and rinsed
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup finely chopped red onion
1/4 cup oven-dried tomato, chopped
4 thin slices Prosciutto (about 2 ounces), cut in thin strips
2 cups Mixed Greens or Aurgula
1/3 cup prepared Italian dressing

In a large bowl, combine beans with celery, bell pepper, red onion, oven-dried tomato and Prosciutto. Toss gently with Italian dressing to coat thoroughly. Let stand for about 15 minutes to blend flavors. Serve on bed of mixed greens. 4 Servings.

Chicken Breast, Dried Tomato and Mozzarella Panini
Source from Recipelink.com
Yield: 2 sandwiches

Chicken:
1 whole boneless, skinless chicken breast
Olive oil, as needed
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper

Oven-Dried Tomatoes:
6 to 8 plum tomatoes, cored
Olive oil, as needed
Kosher salt and freshly ground black pepper

Sandwiches:
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
About 6 (1/4-inch thick) slices mozzarella
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper

Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, preheat a grill. Grill the chicken, turning once, until just cooked through.
Make the tomatoes: Preheat the oven to 250 degrees F.

Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours.

Make the sandwiches: Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy.

Hot Pepper Sauce

2 pounds jalapeño chile peppers
3 cups distilled white vinegar
2 teaspoons kosher salt

Wearing food-safe gloves, seed and chop the chile peppers. Simmer vinegar, salt, and peppers over medium heat for 10 minutes. (Be careful not to breathe the fumes!) In a blender or food processor, blend until smooth. Store in a glass bottle and age at least 3 months. Strain before use.

Chef's note: make sure you open the windows and turn the fans when the vinegary fume are too much for you to breath in your kitchen. Do not breathe the fumes, I am not kidding!

TasteSpotting

One of my foodie buddies sent me a link to vast collections of pictures and recipes. It is an addiction that I never shared that with my wife. Good Reading, and love many pictures of food--hard to describe what I can say: Beautiful. TasteSpotting

Tagliolini al Limone

Tagliolini with Lemon Sauce

1 lb Tagliolini (tagliarini), preferably fresh
1 clove garlic
1 ounce or 2 Tbsp butter
1/4 tsp crushed, dried chilli pepper flakes
2 lemons
4 ounces cooked ham
2 cups heavy cream
Salt, to taste

Mince or chop the garlic into minute pieces. Melt the butter and gently fry the garlic until it is golden brown. Add the crushed chillies. Wash the lemons and grate the coloured rind or zest very finely, being sure not to grate the tough white skin which will make the sauce bitter. If you use a zester the fine threads of lemon can also serve as a garnish.

Cut the ham into fine matchsticks, and add to the garlic and butter. Heat gently, then add the lemon rind and the cream. Simmer uncovered for just under 1 hour. Heat a large pan of water and when it come to the boil throw in the tagliolini. Drain it immediately because this process is not to cook the pasta, only to make it more flexible and less fragile.

Turn the sauce into a large pan and add the drained pasta. Cook the pasta gently in the sauce for the required time, usually very few minutes. Add salt to taste. Add a little more cream if the sauce has become too dense, but be careful not to 'drown' the pasta. Turn into a heated serving dish, decorate the top with fine threads of lemon rind and serve at once.

hazelnut and chocolate pithiviers

Adapted a recipe from Bon Appetit, May 1991. Written by Chef Red Hawk from www.deafchefatlarge.com

1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
3/4 cup hazelnuts (about 3 ounces), toasted, husked, finely ground
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large eggs
1 3/4 ounces bittersweet (not unsweetened) or semisweet chocolate,
cut into small pieces

Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.

Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.

Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.

8 servings.

Lemon-Strawberry Squares

Lemon-Strawberry Squares
adapted a recipe from Fruit Cookbook by Nicole Routhier, written by Chef Red Hawk from www.deafchefatlarge.com

1 cup plus 3 Tbsp unbleached all-purpose flour
1/3 cup confectioners' sugar ( powdered sugar), plus extra for dusting
8 Tbsp or 1 stick unsalted butter, cut into small pieces, well chilled
2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup milk
3 large egg yolks
1/4 cup fresh lemon juice
Grated zest of 1 lemon
3/4 cup sliced fresh strawberries

1. Adjust an oven rack to the lowest shelf and preheat the oven to 350 F.
2. Place 1 cup of the flour, the powdered sugar, and butter in a food processor. Pulse until the mixture resembles coarse meal. Add the sour cream and vanilla extract. Process briefly, 2 to 3 seconds, or until the dough is just moistened.
3. Transfer the dough to a lightly floured surface, and press it together to form a rough square. Press the block of dough evenly into the bottom and 1/2 inch up the sides of a 9-inch square baking pan.
4. Bake the crust until it is golden, about 20 minutes.
5. Mix the granulated sugar, the remaining 3 Tbsp flour, and salt in a small saucepan. Whisk in the milk, egg yolks, lemon juice, and lemon zest.
6. Cook the mixture over medium heat, stirring, until it thickens, 5 to 7 minutes. Remove the pan from the heat, then stir in the strawberries. Place the pan in a large bowl of ice water and stir the custard until it is cool.
7. Spread the cooled custard over the crust. Bake until the custard is set, about 30 minutes.
8. Remove the pan from the oven and let cool on a rack. Dust with confectioner's sugar and cut it into 16 squares.

Inspirational Article about Deaf person's passion for Cooking

I read about Deaf Malaysia Chef and his succession to became one of Best Chefs. I am very inspired by this article and am very glad to know other Deaf Chef who is very brave to "walk the talk". I understood perfectly about Deaf Chef's struggles in Culinary Arts Field and many discouragements from his family and others. I understood perfectly that he conquered many issues in the kitchen: communication issues to work out well with other cooks and learning something new about cooking like this Deaf Chef was learning about Western food and mastered them. Yes, worst part is job-hunting that many prospective employers are not convinced that Deaf Chef have good skills in cooking--possible better than hearing Chefs. I had been gone through many places until I found one decent job for me and blew them away with my skills. One loss is their problem but other who hired me, gained one best. Any discouragements are not going to prevent me from going to be successful Chef just like this Deaf Guy. I learned about The passion for Cooking is a key including, good fundamental knowledge of cooking, learning from mistakes and never giving up on what you love to do.

To succeed as a chef, Chef Chua Tick Sengua says, “A deaf person needs to have a good foundation in cooking skills, and perseverance, commitment, motivation and a passion for cooking.

“It also helps when you have parents and friends who are open and supportive of your dreams. I have never allowed deafness to stop me from achieving my dreams. Deep down, I always knew I could do it.”

Big Thumb up! I had been told that I can do it, no matter what they (Chefs) think of me.
Read more:Deaf Person's Passion for Cooking

Artisan Breads

Getting tired of white bread that I bought from the grocery store. I got little more adventure by trying some artisan breads that I found in some local bakeries. Discovered how it tasted better than white bread and I started to make my own artisan breads when I have time to make. I knew it will take much of my time to make a dough, waiting for it to rise, then roll into whatever shape I want it to be. Occasionally, I will make foccocia bread, French bread or nice round bread loaf.
At home, I have bread machine to make my job easier. Just follow the recipe and put the ingredients in the mixer. Then set the clock to mix, rise and bake. I usually set the clock to mix and let the dough to rise. So I can pull the dough out and shape it, let it rise one more and bake it just like some bread doughs.

Roasted Garlic and Olive Focaccia
Adapted recipe from Pizza, Focaccia, Flat, and Filled Breads from your Bread Machine--Perfect Every Time by Lora Brody

For the Dough
1 1/4 teaspoons yeast
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
2 tablespoons olive oil

Put all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

To Finish the Focaccia
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
12 garlic cloves, roasted--see direction.
1/2 cup pitted olives: black colossal, green Spanish, Kalamata, or Italian or Greek oil-cured.

Preheat the oven to 400 F.
When the dough cycle is completed, transfer the dough to a lightly floured working surface and let it rest for 5 minutes. Roll the dough to a 10-inch circle, and transfer it to a lightly floured cookie sheet.

Brush the surface of the dough with the olive oil and then sprinkle with thesalt and pepper. Lay out the garlic and olives over the top and let the dough rise for an additional 5 minutes. Bake for 20 minutes, or until lightly browned. Serve hot, warm, or at room temperature, cut into wedges.

**To roast the garlic cloves.
Separate the cloves from the bulb and do not peel the skins away from them. Toss the cloves in a small amount of olive oil. Place the cloves in a heavy ovenproof pan (cast-iron is ideal) and roast them for about 20 minutes in a 350 F oven. Remove the pan from the oven and cool the cloves; once they are cool enough to handle, remove their skins and they are ready to use.

All Purpose Spice Rub

Ok, Ann. Here is a recipe for seasoning in a recipe, Pork Stewed in Beer.
Thank you for get me an attention to a detail of recipe.

All Purpose Spice Rub

1/2 Cup Chili Powder
3 T. Granulated Onion
2 T. Cumin
3 T. Paprika
1 1/2 T. Granulated Garlic
1 T. Brown Sugar
1 t. Cayenne Pepper
1/2 t. Dry Mustard
(1/2 t. lemon zest)--I usually omitted this ingredient.
1/4 C. Hickory Flavored Salt

Mix ingredients thoroughly and store in a tightly sealed jar.

Def Chef

I googled and I happened to find a nice article about Deaf, (or Hearing Impaired), Chefs working in the kitchen along with nice video of Chefs interacted and signed. Here is the article of Def Chef. Go ahead and take a look at video below and enjoy the show. Very interesting.

Here is the video.

WKRG.com Video

Pork Stewed in Beer Recipe

My family thought that I am real crazy when I come to cook something in my heavy dutch oven. This recipe is good with spaetlze and side dish of good vegetable. Pork tasted so good and my family ate entirely but I only had one bowlful of dish. Got to make this again in double recipe in short future, yes have to set little extra meat for my dog, too.

Pork Stewed in Beer Recipe

3 Lbs Pork Roast
1 Yellow Onion, sliced
1 Tbsp Olive Oil
Salt and Pepper
1 Tbsp Seasonings, see directions
16 ounces Beer

I used my homemade barbecue dry rub. No dry rub recipe for you.

Seasoning the pork with salt and pepper. Brown the pork in dutch oven on stove top and transfer to plate. Brown onions with additional oil, do not burn. Pour beer over the onion. Put pork back in dutch oven. Sprinkle barbecue spices over the meat and toss with beer. Cover and bake in oven for about an hour or until tender.

Asian Beef Salad Recipe

Asian Beef Salad
Adapted a recipe from Source: Atkins Cookbook at http://atkinscenter.com
I changed few ingredients because I don't like the sugar substitute--you know the stuff like equal, low sweet crap and other more funny crappy sweeteners that you don't want it in your coffee or tea.

Marinade and Dressing Base
4 Green Onions, chopped
3 Garlic Cloves, pressed
1/4 Cup Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Teaspoons Sesame Oil
1 Packet Splenda
1/2 Teaspoon Curry Powder
1/4 Teaspoon Ginger

Salad Ingredients
1 1/2 Pounds Beef Bottom Round, Roasted
2 Tablespoons Olive Oil
6 Cups Mixed Salad Greens
1 Red Bell Pepper, thinly sliced
1 Can Sliced Water Chestnuts - (8 Oz), drained

1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and Splenda in a small bowl. Pour half into a resealable plastic bag; add steak. To remaining soy sauce mixture, add curry powder and ginger.

2. Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil for medium done. Transfer to a large mixing bowl.

3. Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.

4. This recipe yields 4 servings.

Carbohydrates: 10.5 grams
Net Carbs: 6 grams
Fiber: 4.5 grams
Protein: 41.5 grams
Fat: 18.5 grams
Calories: 380

Low-Carb Greek Salad

Low-Carb Greek Salad

1 Large Head of Romaine Lettuce, cut into bite-sized pieces
1 Cup Chopped Fresh Parsley
1/2 Cucumber, sliced
1 Green Pepper, sliced
Greek Lemon Dressing
1/4 Red Onion, thinly sliced
12 Kalamata Olives
2 Ripe Tomatoes, cut into wedges
5 Ounces Feta Cheese, crumbled

Toss all ingredients but feta cheese with Greek Lemon Dressing, put on the plate and garnish with feta cheese. Good side dish with meat entree.

Greek Lemon Dressing

3/4 Cup Extra-virgin Olive Oil
1/4 Cup Lemon Juice
2 Tablespoons Dried Oregano, crushed
1 Clove Garlic, crushed
Salt and Pepper, to taste

Blend first four ingredients in blender and adjust with salt and pepper to taste.

Low-Carb Recipes

In past few years ago, almost every day, I have to come up with low-carb specials for customers who are concerned about their dietary needs. As the results, few low-carb lunches became good sellers on menu due to the demands of customers. At night, I have to hit low-carb cookbooks and sometime, I will visit the library to get many ideas to create the recipes. I have MasterCook software to work with, in order to get appropriate amounts of carbohydrates to confirm the low-carb dietary rules before I can write the week specials on paper in advance. I had no problems cooking these items with knowledge of requirements in that kind of dietary.
It became very easy to do at home after struggling with my usual favorites--pasta, rice, and other more starches for few weeks. I started to cook the meat and good vegetables, sometime with fruits depending on what availability I had in my kitchen. When I run out of ideas, I will look up at something in cookbooks, 500 Low-Carb Recipes by Dana Carpender, 1001 Low-Carb Recipes for Life by Sue Spilter with Linda R. Yoakam, and other low-carb cookbooks. I found what I like to try, start to cook.

I can give you some sample recipes from 1001 Low-Carb Recipes for Life.

Peppered Pork Stew

1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
2 teaspoons coarsely crushed peppercorns
1 tablespoon butter
1 cup finely chopped onion
1/4 cup chopped red bell pepper
1 clove garlic, minced
1 1/2 cup reduced-sodium fat-free beef broth
1/2 cup dry white wine, or beef broth
1/4 cup all-purpose flour
1 tablespoon red wine vinegar
Salt and pepper, to taste
1/4 cup minced chives (fresh)

1. Sprinkle pork slices with peppercorns, pressing into surface of meat. Saute meat in butter in large skillet and cook until browned, 2 to 3 minutes on each side. Remove from skillet and reserve.
2. Add onion, bell pepper, and garlic to skillet and cook until tender, about 5 minutes. Add broth; heat to boiling. Return pork to skillet; reduce heat and simmer until pork is tender, about 10 minutes.
3. Heat stew to boiling; stir in combined wine, flour, and vinegar. Boil, stirring until thickened, 1 to 2 minutes. Season to taste with salt and pepper. Sprinkle with chives.

(According to a recipe, 1/4 cup of flour are used to thickening but amount of carbohydrates are small--11.3 grams with net carbohydrates, 9.8 grams)

Baked Cod Provencal

3/4 cup chopped onion
2 cloves garlic, chopped
1 tablespoon olive oil
4 cups chopped, seeded tomatoes
1/4 cup sliced, pitted black olives
2 tablespoons drained capers
1/4 cup chopped fresh basil leaves
1 tablespoon lemon juice
1 teaspoon dried oregano leaves
Salt and pepper, to taste
4 cod fillets ( about 6 ounces each)

1. Saute onion and garlic in oil in large skillet until onion is tender, about 5 minutes. Add tomatoes, olives, capers, basil, lemon juice, and oregano; heat to boiling. Reduce heat and simmer, uncovered, until sauce is thickened, 8 to 10 minutes, stirring occasionally. Season to taste with salt and pepper.
2. Spoon sauce into greased baking dish; arrange fish on sauce and sprinkle lightly with salt and pepper. Bake, covered, at 450 degrees until fish is tender and flakes with a fork, about 10 minutes.

Sample recipes from 500 Low-Carb Recipes

Cauliflower-Olive Salad

1/2 head cauliflower, broken into small florets
1/2 cup diced red onion
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 cup chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup mayonnaise
1/2 teaspoon salt or Vege-Sal
About a dozen cherry tomatoes
Lettuce (optional)

1. Combine the cauliflower, onion, olives, and parsley in a bowl.
2. Combine the lemon juice, olive oil, mayonnaise, and salt in a separate bowl. Pour over the veggies, and toss well.
3. Chill for at least an hour--a whole day wouldn't hurt a bit. When you're ready to serve the salad, cut the cherry tomatoes in half and add them to the salad. Serve on a bed of lettuce if you wish, but it's wonderful alone, too.

Pesto Sauce Recipes

I am pretty tired of all recipe searching, especially the pesto sauce. I noticed that there are many recipes are same--I assumed that someone who don't know how to create the recipes, only copy and paste without giving any credits to others' recipe creation. I had seen some recipes called for Jar of pesto sauce, 3 tablespoons of pre-made pesto sauce and some crappy pesto sauce (with brand names). Some brands claimed that their sauce is best but ingredients: parsley, basil, garlic, Parmesan, whatever nuts, canola oil and olive oil with some mysterious ingredients in sauce to preserve.

I had tasted some pesto sauces from jar, plastic jars and frozen packets. They are totally crap! I settled for making my own pesto sauce and it always tasted best when I made with fresh garlic and fresh basil without following a recipe. In past, I had made pesto sauce several times and memorized the recipe. Anytime, I will get all ingredients and throw in a food processor, give it a whirl and Viola! nice pesto. One of my favorite sauces that I always used them for pasta, chicken, sandwich and salad.

Pesto Pizza
For the pesto:
2 tablespoons pine nuts, toasted
1 large garlic clove, finely chopped
Kosher salt
1/4 cup chopped fresh basil leaves
2 tablespoons Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

7 ounces prepared pizza dough
All-purpose flour, for rolling
Cornmeal, for dusting
1/4 small red onion, thinly sliced
3 red ripe Roma tomato, thinly sliced
1/4 cup kalamata olives, pitted and chopped
4 slices mozzarella

Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.

Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.

Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.

Pesto Sauce
Source: Professional Cooking, Fifth Edition
Servings: 12

2 quarts fresh basil leaves
1 1/2 cups olive oil
2 ounces pine nuts (pignolia)
6 cloves garlic
1 1/2 teaspoons salt
5 ounces freshly grated Parmesan cheese
1 1/2 ounces freshly grated Romano cheese

Wash the basil leaves and drain well.

Put the basil, oil, nuts, garlic, and salt in a blender or food processor. Blend to a paste, but not so long that it is smooth. It should have a slightly coarse texture.

Transfer the mixture to a bowl and stir in the cheese.

To serve, cook pasta to order according the the basic procedure. Just before the pasta is done, stir a little of the hot cooking water into pesto to thin it, if desired. Toss the drained pasta with the pesto and serve immediately. Pass additional grated cheese.

(This recipe can be used for salad, sandwich, salad and, of course, pizza)

Have a Garlicky Bon appetit!

Chefs should be fined for cooking out of season imported food, says Gordon Ramsay

After reading this article, I don't know what to say about banning the out of season food. Personally, I don't like the idea of getting the fines for put out of season item on my menu. Keep in mind, we ate banana, star fruit and strawberries during the winter time. I had eaten some out of season imported food--they are very good. I had eaten fruits from Mexico, grapes from Chile, tasted blue cheese that was imported from France, and drunk a wine from Australia. I did not see anything wrong with them as long as we bought them to support other farmers in other countries. Why banned them, insisted on local grown goods. I rather have good local grown vegetables during the season. But the winter season, everything became limited--where the hell you got the vegetable during this season. Carving ice into frozen carrot? Order the vegetables from Mexico to support its farmers.

I felt that Gordon Ramsay have some problems with discrimination against Fat Chefs. I had worked with few fat Chefs--good and bad. I didn't see any problems with that. Only way that I hope that fat Chefs keep themselves in good shape. If not, I am seeing forward to one day that he passed away.

Keep in mind, how you got an impression from seeing the Chef in a restaurant and what is your opinions of Chef. That's your opinions, not mine. In Gordon Ramsay's opinion about fat Chefs:

In a separate interview with GMTV, Ramsay argued that fat chefs should get the chop.

"I don't think a chef should be fat because I was a fat chef once and I don't think it's a good advert for customers," he said.

Well, I don't know what s his problem with imported food and fat Chefs. In my opinion, Gordon Ramsay tried to do something with out of season imported food--I disagreed with him. Frozen carrots, no thanks!

Shallot Confit Recipe

Shallot Confit
Recipe Source: http://www.foodandwine.com/recipes/shallot-confit One of my favorite food website and one of my favorite recipe collection from Food and Wine Annual Cookbook. Always got inspired from all beautiful ideas from cookbook and always learn something new from this website.

2 1/2 pounds large shallots, peeled and finely chopped
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

1. In a medium saucepan, cook the shallots in the olive oil over moderate heat, stirring occasionally, until very soft, about 30 minutes. Reduce the heat to low and continue to cook, stirring often, until dark golden, about 15 minutes.
2. Season the confit with salt and pepper. Pour all but 1 tablespoon of the shallot oil into a jar and reserve it for the salad dressing at right. Transfer the confit to a bowl and let cool.

MAKE AHEAD The shallot confit can be refrigerated for up to 1 week.

Tomato Confit And Marinated Tomatoes Served on Crispy Tart

Tomato Confit And Marinated Tomatoes Served on Crispy Tart
Recipe Source: Recipe by Chef Alain Ducasse, Bon Appétit, September 2003
This recipe I found in my MasterCook recipe software but found other one in one file that I downloaded from a website for more additional recipes to collect. I don't claim this as my recipe--I happened to have one recipe in my file, similar to this recipe before I discovered more same recipes.

TOMATO CONFIT
2 1/2 pounds large plum tomatoes, quartered
lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt


MARINATED TOMATOES
1 pound large plum tomatoes
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
1/2 teaspoon coarse sea salt
1 1/2 cups olive oil, or more if needed


CRUST
1 3/4 cups all-purpose flour, plus 2 tablespoons all-purpose flour
3/4 teaspoon fine sea salt
10 tablespoons chilled unsalted butter - (1 1/4 sticks), cut 1/2" cubes (preferably European style)
2 large egg yolks
2 tablespoons water, room temperature
1 egg yolk, beaten with 1 teaspoon water, to blend

SALAD TOPPING
8 cups assorted mixed greens - (loosely packed, including arugula and frisée)
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 ounces Parmesan cheese, shaved with a vegetable peeler - (about 1/2 cup)
6 large fresh basil leaves

1. For Tomato Confit: Preheat oven to 300 degrees. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

2. For Marinated Tomatoes: Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

3. For Crust: Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

4. Preheat oven to 375 degrees. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.

5. For Salad Topping: Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.

6. Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.

7. This recipe yields 6 first-course servings.

8. Comments: Serve this beautiful starter with Champagne or sparkling wine.

POULET A LA HONGROISE (Chicken Paprika with Gnocchi Parisienne)

POULET A LA HONGROISE (Chicken Paprika with Gnocchi Parisienne)
4 to 6 Servings

5 pounds whole dressed chickens
2 large pieces celery leaves
1 clove garlic, cut in half
6 tablespoons butter
salt
freshly cracked white pepper
3 tablespoons cognac or good brandy
1 green apple, sliced
1 large yellow onion, sliced
1 stalk celery, sliced
1 tablespoon paprika
3 tablespoons all-purpose flour
1/2 teaspoon meat glaze
2 teaspoons tomato paste
1 1/2 cups chicken stock
3/4 cup sour cream
1/2 cup heavy cream, whipped
2 teaspoons juniper berries, crushed
4 tablespoons freshly grated Parmesan cheese
2 tablespoons melted butter
1/2 of red bell pepper
1/2 of green bell pepper
GNOCCHI PARISIENNE
1 cup water
1 teaspoon salt
4 tablespoons butter
1 cup all-purpose flour
3 eggs
1 teaspoon dry mustard
1 teaspoon Dijon mustard
few grains cayenne pepper
salt, if necessary
2 tablespoons melted butter
1/3 cup plus 4 Tbsp grated Parmesan cheese

Dry the chickens inside and out with paper towels. Insert in each cavity a large piece of celery leaf, half a garlic clove, and 1 tbsp butter. Season with salt and a little pepper. Tie them . Heat 3 Tbsp butter in a deep heavy pan. When it is foaming, brown the chickens, start with the breast, then the legs and back. Heat the brandy in a little pan, ignite, and pour it over the chickens. Remove the chickens from the pan, carve them into serving pieces, and set aside.

Preheat the oven to 375 F. Add 1 Tbsp butter to the pan. Also add the apple, onion, and celery, and season with salt and pepper. Cover the pan and cook over low heat until the mixture is soft. Stir in the paprika and continue to cook another 5 minutes. Off the heat, stir in the flour, meat glaze, tomato paste, and chicken stock. Return to low heat and stir until the sauce comes to a boil. Rub the sauce through a fine strainer and return it to the pan. With a wire whisk, slowly beat in the sour cream. Put the pieces of chicken in the sauce in the pan. Cook on the top shelf of the oven 45 to 1 hour, until the chicken is tender. Occasionally baste the chicken with the sauce.

GNOCCHI PARISIENNE

Put the water in a saucepan. Add the salt and butter and bring slowly to a boil. When bubbling, throw in the flour. Remove from the heat, and stir until the mixture is smooth. Transfer it to a mixer bowl. Beat in the eggs, one at a time, then mix in the mustards, cayenne pepper, salt and 1/3 cup grated cheese. Beat well and put the mixture into a pastry bag fitted with a plain round tube about the size of a dime. Hold the pastry tube on the edge of a pot three-quarters full of simmering salted water. Squeeze and using a sharp paring knife, chop off 1-inch pieces of dough, letting them drop into the water. Cover the top of the water with a paper towel and poach the gnocchi 15 to 20 minutes. (When they are cooked, they rise to the top of the water.) Drain with a slotted spoon. When ready to serve, arrange them down a buttered au gratin dish. Sprinkle with the melted butter and 4 Tbsp of grated cheese. Brown under the broiler.

When the chicken is cooked, remove and arrange it in an au gratin dish. Put the pan with the sauce over low heat, and slowly beat in the whipped cream and juniper berries. Spoon the sauce over the chicken, sprinkle with the grated cheese and melted butter, and brown under broiler. Sprinkle rows of finely chopped red and green pepper over the top.

Marseille Daube or Braised Beef with Tomatoes and Olives

Marseilles Daube or Braised Beef with Tomatoes and Olives
(Recipe Source: The Great Book of French Cuisine by Henri-Paul Pellaprat)

3 pounds shoulder or rump of beef, cut into large cubes
Lardoons (strips fatty salt pork)
2 1/2 cups dry red wine
1 cup brandy
1 cup sliced carrots
1 1/2 cups sliced onions
1 clove garlic
6 whole peppercorns
1/2 teaspoon salt
2 sprigs parsley
3 tablespoons olive oil
1/4 pound fresh pork rind
1 cup diced, peeled, seeded tomatoes
12 pitted black olives

Lard each cube of meat with a lardoon. Add wine, brandy, carrots, onions, garlic, peppercorns, salt, and parsley. Pour oil over the top. Cover and marinate in the refrigerator overnight. Rinse pork rind in water, and put in the bottom of a dutch oven. Place the meat on the pork rind and pour in the marinade. Add tomatoes. Cover tightly and cook in a preheated oven (325 F) 2 to 3 hours. Remove the meat, degrease the juices and reduce for a few minutes. Pour back over the beef, add the olives, and simmer for 10 minutes. If desired, use a whole piece of meat without cubing it. The method of cooking is the same but the cooking time may need to be increased by 30 minutes. Makes 6 servings.

Caribbean Jerk Pork Roast and other Jerk recipes.

Pretty simple recipe for a jerk pork roast. You can substitute the seasoning from commercial products, like Caribbean Jerk Seasoning, Jamaican Jerk Seasoning, and Walkerswood Jerk Seasoning (my recommended seasoning brand but be careful, it is very spicy because it have haberano chilies. It is my favorite seasoning that will turn any meat into heavenly roast), instead of making your jerk seasoning.

Caribbean Jerk Pork Roast
(Adopted a recipe from National Pork Producers Council)

3 Pounds Boneless Pork Loin Roast
1 Tablespoon dried onion flakes
1 Tablespoon granulated onion
2 Teaspoons dried thyme
2 Teaspoons Salt
1 Teaspoon ground allspice
1/2 Teaspoon ground nutmeg
1/2 Teaspoon cinnamon
2 Teaspoons Sugar
1 Teaspoon freshly ground black pepper
1 Teaspoon Cayenne

Pat roast dry with paper toweling. Blend seasonings and rub evenly over pork roast.
Place in shallow pan and roast at 350ºF for 45-60 minutes, until internal temperature registers 155ºF. Remove from oven, let rest 10 minutes (temperature will rise about 5 degrees upon resting). Slice and serve. Wrap leftovers well and refrigerate for tomorrow's sandwiches.

I found nice recipe, Jerk Chicken from Simply Recipes and plan to try this recipe soon. This site have nice photos of chicken and its preparation.

Jerk Seasoning (Dry)
If you feel like to make your own seasoning, go ahead and enjoy. I always use my own seasoning on chicken, beef, pork and fish when I want something spicy on my food. Very good seasoning, it became my favorite addition on hand.

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon black pepper, coarsely ground
1 teaspoon cayenne pepper
2 teaspoons dried chives

Preparation: Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

Spicy Shrimp or Scallop Saute

Spicy Shrimp or Scallop Saute
Source: Professional Cooking, Fifth Edition
Portions: 10
(This cookbook is my textbook--first edition-- during my college years. I bought Fifth edition few years ago after my old book got worn out by "over-consulting" for the recipes and filled with written comments or changes and faded yellow highlights. My knowledge were built by trying any recipes from scratch and always try new recipe from other sources. I always got excellent results from following the recipes in this cookbook.)

1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
2 1/2 pounds peeled, deviened Shrimps, or Scallops
6 ounces onion, sliced
1 clove garlic, chopped
as needed clarified butter

1. Mix together the spices, herbs, and salt.

2. If the shrimp or scallops are wet, dry them with paper towels. If you are using sea scallops and they are large, cut them into halves or quarters.

3. Toss the shrimp or scallops with the dry seasonings.

4. Saute the onion and garlic in a little clarified butter until they are tender and only lightly browned. Remove them from the pan and set them aside.

5. Add a little more butter to the pan and saute the seafood just until it is cooked.

6. Return the onion and garlic to the pan and toss to combine. Serve immediately, accompanied by white rice.

Salmon Recipes

Salmon with Breadcrumb, Olive and Sun-dried Tomato Crust

Notes: Recipe from the R.S.V.P. column - The Montauk Seafood Grill, Vail, CO
Source: Bon Appétit, December 1999

1/4 cup chopped pitted Kalamata olives or
other brine-cured black olives
1/4 cup chopped pitted green olives
1/4 cup chopped drained oil-packed sun-dried
tomatoes
3 garlic cloves, minced
2 tablespoons butter - (1/4 stick), melted
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
5 1/2 teaspoons Dijon mustard
1 cup panko (Japanese breadcrumbs), see * Note
4 salmon fillets - (5 to 6 oz ea)

* Note: Available in Asian markets and in the Asian foods section of some supermarkets.

Preheat oven to 400 degrees. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.

Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.

This recipe yields 4 servings.

Salmon Burgers with Dill Tartar Sauce
Source: Bon Appétit, July 2001

10 ounces skinless salmon fillet, cut into 1" pieces
3 tablespoons purchased tartar sauce, plus
1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves

1. Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)

2. Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce.

3. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

4. This recipe yields 2 servings; can be doubled.

Steamed Salmon with Lemon and Olive Oil
Source: On Cooking, by Sarah R. Labensky and Alan M. Hause

1 tablespoon lemon zest, blanched
2 tablespoons lemon juice
salt and pepper, to taste
2 tablespoons virgin olive oil
8 ounces white wine
1 bay leaf
2 ounces leek, chopped
1 sprig fresh thyme
1 teaspoon peppercorns, cracked
1 6-ounce salmon tranche or steak (180g)

1. To make the dressing, combine the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil.

2. Combine the wine, bay leaf, leeks, thyme and peppercorns in the bottom of a steamer.

3. Season the salmon with salt and pepper and place it in the steamer basket.

4. Cover the steamer and bring the liquid to a boil. Cook the fish until done, approximately 4-6 minutes.

5. Plate the salmon and spoon the dressing over it.

Inspection Cites Restaurant For Keeping Bread In Bathroom

The kind of inspection on the restaurant can ruin its reputation. The media will pick the story up real fast and publish--will name a restaurant and reason of violation. I had seen some restaurants closed due to its reputation and hardship on finances. When people read newspaper, learned about a restaurant and not going out to eat in this place. That will cause a restaurant to lose the money.

I don't want to eat something out of bathroom, no matter how it tasted. I bet you would not want to eat bathroom buns.

When I heard or discovered something wrong with a restaurant, I will call someone for an inspection. I had worked in the kitchen and dealt with inspection. Took an action to clean up and fix up according to the violation. If I don't, the inspection will force the restaurant to close, so this place will remain close until all violations are resolved. I am not kidding, I had seen few places and other chefs told me what is really going on in that or this place. Well, it is not funny story about the inspections, I had "heard" plenty mayhems, problems and big screw-ups.

I had worked in few worst places--I am glad that I don't work in these place anymore. Sometime, I met a chef who are looking for a job, I will tell him or her to not apply for a job at certain restaurants due to some reasons. So, they can find good jobs, not at where I used to work. I prefer to work in decent clean kitchen. When I had an interview at one of restaurants, I always asked for kitchen tour. I wanted to make sure that kitchen met my rules--cleanliness and kitchen morale. If not, they will hear my job offer rejection from me.