Prepackaged vs Homemade

Often, I am asked if I make my food from scratch.  The answer is YES!  I try my best to make all of my food and desserts from scratch, including cakes, creme brulee, salad dressings, soups, brines, seasoning blend and everything else that I feel is worthy to serve my family and friends.

Sometimes we figure out how to "doctor" up something to the point that it taste homemade, but you have to really understand flavors to do so.  I have not mastered bread and pasta.  Both are simple with regards to ingredients, but technique has eluded me!  The curse of a self taught chef!

Pre-packaged or homemade has been debated amongst many chefs.  You get some chefs that will swear that they make everything that comes out of their kitchen from scratch.  This...I do not believe, unless they have a low number of services or they have a staff that is the size of a football team.  The great chefs can take a can of air and make it into a star dish!  Passion must be there to make it happen.

I know that you must be very organized to do a full service restaurant and make all of your foods /dishes from scratch.  Impossibe?  Heck no!  My restaurant will feature 90% scratch made food including desserts, sauces and seasoning blends.  I choose to do so simply because my concept for the restaurant (on paper) will allow me to do that.  I prefer the homemade taste of food.  There are a few restaurants that I have visited that serve only processed food.  The food is bland, overly starchy and bland!  Did I mention how bland the food was?  I say that in jest, but the reality of it is true, home made food taste better than boxed/processed food any day of the week!

I recently went to a restaurant because I knew the owner.  I was hoping to be wowed with her work!  Most chefs enjoy going to other chefs establishments as a way to take some time off and just exhale.  We know that the same love that we put into our food is about to be served to us the same way!  That was my day off...to exhale!  Well, I exhaled alright!  I had to do some deep breathing exercises and bite my tongue because of what I'd just paid for!  EVERYTHING was thumbs downs.  I know...I know....I'm only saying that because I am comparing it to my food.  No, not at all.  I'm saying it because the food was truly created for someone who had the palette of a tongueless corpse.  Needless to say, I was not wowed.  My friend asked how I enjoyed the food.  I had to tell her because she was my friend.  My wife and son also chimed in.  All of the food tasted processed and had no discernable flavor to speak of.  Heating lamps and hot holding areas are there as a temporary measure.  They keep the food at a certain temperature so that we won't get sick, but we are not supposed to leave food in those dishes being heated for 4-5 hours!

I also had the pleasure of eating at the Detroit Yacht Club as a guest of Chef Ken Dixon.  Chef Ken is also my mentor and trainer.  I have never seen a chef more disciplined or efficient in a kitchen.  Chef Ken prepared a treat for my palette!  Now, that was a meal!  I had the biggest steak that was on the menu, called the Admiral's Cut.  It was rolled out on conveyor belt that it was so big!  I don't even remember the sides because I was savoring every cut of that perfectly grilled steak.  He also brought out a signature dish of Shrimp and Grits.  When I say I want the wow factor, that's what I was talking about!  I was wowed!  The desserts...another wow factor!  Mango Bread Pudding!  Who does that?

Lucky's Steakhouse is another that I truly enjoy.  Lucky's is a family owned and local restaurant that will also give you the wow factor.  I always know when certain cooks are cooking there because they tend to take special care with preparing your food.  I had to send steaks (yea, hurt me to the core...I said STEAKS..PLURAL!!!) back because they were overcooked.  I always get the same cut steak and have it prepared the same every time I visit them.  I like my Ribeye steak medium rare to medium.  The first steak was served well done and the second came back pressed and well done!  Let me just say this now, I LOVE LUCKY'S STEAKHOUSE AND AM GOING TO CONTINUE GOING!  I couldn't stomach sending another steak back though.  Even whene I visit a restaurant I try to think of food cost and food waste!  The manager tried on vain to satisfy me, but I came for the steak and gosh darnit...that's what I wanted!  Not the fish.  Not the salad.  Not the drinks...THE STEAK!  I refuse to go to a steakhouse and order fish just as I refuse to go to a seafood restaurant and order a steak!  It just seems so, well....un-American!

Lucky's has the most amazing freshly baked bread, which is typical to only Lucky's.  It is a very dense bread that is full of garlic, salt and butter.  I bad combination that taste soooooooo good!  The steaks are humongous and the sides are always filling.  Not very much processed food there!  Well, at least not the items that I have ordered thus far.

Let's talk about Bob Evans.  Uncle Bobs, the institution.  This is not a libelous statement either.  It is only my opinion!  Outside of the breakfast that they serve, most of the dishes that I have ordered taste completely prepackage and processed.  I know folks that work there and they confirmed that most of the items are frozen, bagged, packaged and shipped out to the restaurants.  Where is the love in that?  That is strictly business and bottom lined oriented.  They have a household name and will be around long after I am gone.  Many folks rave about the Bob Evans dishes.  Well, sorry Charlie!  I ain't one of them.  I go there often, but the most that I now will have is a glass of Coke.  I kept asking why should I continue paying for food that I waste and simply do not enjoy eating.  I stopped.  Until someone tells me that absolutely have to try the (fill in the blank), I refuse to order another item. 

I have found that with all of my dealings with different restaurants, I happen to enjoy the restaurants that take pride in the food that they are serving, whether it is truly processed (and flavorful) or homemade.  There are many more that I truly enjoy.  The following list of restaurants are among my absolute favorites.

• Fandagles
• Detroit Yacht Club (excellent)
• Steady Eddies
• The Cork (excellent)
• Famous Dave's
• Ruth's Chris Steakhouse (excellent)
• Via Trattoria (In Chicago...excellent)
• Lucky's Steakhouse
• Andiamo's

This is a short list of restaurants for me.  I am a foodaholic and will try most things at least once!  I love eating AND preparing food.  The above restaurants take pride in their food and their chefs/cooks take pride in preparing the food.  I have gotten to the point now that I actually asked the waiter if certain foods are made on the premises or is it pre-packaged.  If I am told that it wasn't made on the premises, I ask for a sample. That way I am not wasting food and trying to preserve their bottom line in the event that I do not care for it.

Let's face it, pre-packaged food ain't going nowhere!  If you have to serve pre-packaged, find a way to give it the wow factor!  It's all about herbs, spices and combining flavors for a winning treat.  Your customers will thank you!  They'll thank you by returning time and time again! 

I constantly hear people to speak about what they consider a bad restaurant experience and a good one.  Guess what tops the list as a bad restaurant experience?  Yep, bad and tasteless food!  Second was poor service.  So, to make a restaurant a success simple start with two items on your two do list:  Offer incredible food and offer incredible service!

Fried Green Tomato Salad 8/28/11

To Brine or not to Brine

I'm about to let out a Chef's secret...THEY BRINE! 

Brining was originally created as a way to preserve meat.  Somewhere along the line it became a way to infuse flavor in meat and poultry.  I brine EVERYTHING!  Well, maybe not fish, but outside of that...I BRINE!

Brining helps add so much flavor and moisture to meats that it's a sin to not brine! Don't be afraid to brine if you've never tried it in the past.  The seasonings that you add to the brine with will become completely infused with the meat.  Let me not even get started on how moist the meat will remain!

Have you ever wondered why meat and poultry often will taste completely different at a restaurant?  Even after the chef has told you which spices to use AND YOU TRIED IT AT HOME TO PERFECTION, it just didn't seem to taste the same!!  He didn't tell you that he brined the main item!  Sometimes you can brine for a few hours and sometimes for a few days.  You only need to be careful on which spices and or meat demands less time than others.  However, for a basic brine, 1 hour should be a minimun brine time!  I will add that the actual soak time depends on the type and cut of meat and also the size of the meat.  I go by the "inch method" which is what I was taught to do. If your cut of meat is an inch, brine for an hour.  If it's two inches, brine for two hours.  Anything larger than three inches I would recommend just doing it overnight.

If you over brine poultry, you will be completely turned off!  More brine time does not equate to a better flavor all of the time!

Brining gives us home chefs and seasoned chefs a bit of "accident" room!  If we overcook that piece of meat, chances are that the meat will still be quite moist on the inside.  Brining has become my new "SECRET" in my kitchen!  It's like you can't mess it up and your family and friends will rave about how good it actually tasted!  You can easily take an  item like chicken or even a less desirable cut of meat and brine it to be the star of the dinner!

The process, in its' technical terms may be difficult, but the every day cook can easily accomplish the perfect brine without understanding the diffusion and osmosis that occurs during the actual brine time.  It will definitely make a home cooked meal more satisfying to whomever is eating!

In my basic brine I tend to use sugar, salt, garlic, peppercorns and always some red wine vinegar.  I'll add certain herbs to that mix, but it depends on what I am brining and also the side dishes that I am creating.   I ALWAYS heat the mixture first and then cool it down with some ice.  I want all of the possible and potential flavors to come out.

You don't want to brine items that you are not familiar with cooking.  Start with things that you enjoy eating and are familiar with.  Doing that makes dinner quite interesting. I promise you that folks are going to comment on that "different" flavor to your meal!  From that point, just start playing with different ingredients and flavors.  Watch how easy it becomes!  Honestly, brining is really no more work than making a marinade.  One big difference is brining breaks down the protein to allow more water and spices to be absorbed into the meat.  A marinade does not, although a marinade adds a concentrated type of flavor to the meat.

Try it...you know you want to!  Go for it and let me know what you think.  I am adding a few of my brines for you to try!

Enjoy!

Chef Marty's Pork Brine
2 quarts of water
1 quart of sweet tea
1 cup of sugar
1/2 cup of salt
1/2 cup red wine vinegar
1 teaspoon cayenne pepper
2 rosemary sprigs

Boil all of the ingredientsandallowit to completely cool down.  Placeyour pork chops in the completely cooled brine overnight.

I prefer to grill them, but you canalso sear and/or bake them.


Chef Marty's Poultry Brine
1 gallon of water
1 cup salt
1 cup of sugar
2 tablespoons black pepper
1/2 cup diced onion
1/2 cup celery
1 cup maple syrup

Heat the mixture up until all ingredients have dissolved and allow it to completely cool down.  Allow the poultry to rest in the brine for at least 6 hours or overnight.  Baking the poultry with the skin on will produce a wonderful skin on it!

HAVE FUN!!!

Choc Chip Cookies with chocolate pink pepper 8/20/11

My Video 8/9/11

My Video 8/5/11

My Video 8/3/11

My Video 8/4/11

What Every Kitchen Needs...Besides a Good Cook!

I am often asked what makes a great kitchen.  A great kitchen doesn't mean having the largest kitchen with the best appliances.  Sure, that would be awesome, but I've seen many larger well equipped kitchens that suck!  I've also seen smaller kitchens that had everything that you would ever want in a kitchen, but the person that owned the kitchen sucked as a cook!

You only need a few very well planned items for your kitchen to make your area Iron Chef worthy or at the very least, family an friends worthy!  Think of all of the cooking shows that are currently on the Food Network.  What do they all have in common?  They have great nonstick cookware and/or cast iron; They have great cutlery with the addition of a good knife sharpener; They have spices galore; And they have a good (small or large) food processor.  Now, all of those items will make your time in the kitchen much more pleasant and actually cut back on the amount of time that you spend prepping food. 

When purchasing cookware, think about what type of cuisine you are going to be doing.  Cast iron cookware and cookware that doubles its usage for stovetop as well as being oven ready are great to use.  Non stick is a definite plus, but a GOOD nonstick cookware set is essential for every kitchen.  I warn my family to use non scarring utensils when cooking on my nonstick cookware. That preserves your investment for years!  I only purchase cookware that I can use in and out of the oven.  That makes it so much easier while working in the kitchen, especially when you do your initial mixing and searing on the stovetop and then put it directly in the oven.  You retain all of the heat from the skillet or pan!  I'm partial to cookware sets such as Master Chef by All Clad, Chef's Classic by Cuisinart and Simply Nonstick by Calphalon.  All doubles as stove top and oven ready cookware.

Your knives are one of the most essential items in your kitchen by far.  How many of us had those dull, but pretty knives that could barely cut a piece of paper, let alone an actual tomato?  How many times have you tried to cut a sweet potato with your current knives, only to quit in utter frustration because it was virtually impossible to cut?  My wife used my knives when cutting sweet potatoes one day and ran into the living room afterwards.  She had this huuuuuge grin on her face!  She said, "Good knives make all of the difference in the kitchen!  It took no time to cut those sweet potatoes!  Now I don't have a problem cutting sweet potatoes!"  All I could do was smile and say,"Yes, my child.  My job is done!" 

You can purchase a good set of knives at stores such as Williams-Sonoma or most other higher end stores. Shopping at high end stores at outlet malls also will help in finding great cutlery at incredibly low prices.  I've found that you need at the very least (this will cover most of your cooking needs) a 3-inch Paring Knife, 3-inch Serrated Bar Knife, 3-inch Peeling Knife, 4.5-inch Utility Knife, 4.5-inch Tomato Knife, 5-inch Boning Knife, 6-inch Meat Cleaver, 6-inch Sandwich Knife, 7-inch Santoku Knife, 8-inch Bread Knife, 8-inch Cook's Knife, 8-inch Slicing Knife, Sharpening Steel, Kitchen Shears and virtually any knife that you would need for your particular cuisine.  Also, a good grater and food processor is always needed in every kitchen!

I personally am partial to Goetze Knives.  My knifes were about $700 if I would have purchased them from one of the specialty or high end stores.  However, I purchased all of my knives from an auction at a cost of less than $125!  Henckel and Wusthof knives are also very good knives that any chef, whether classically trained or not, would enjoy.  Wusthof, with their laser forged blades are an outstanding addition to any kitchen.  Now, for all that is holy to you and the Kitchen Gods....DO NOT PUT YOUR VERY EXPENSIVE KNIVES IN THE DISHWASHER!!!  That is one sure fire way to damage your knives and make them dull and ineffective.  My kids were nearly flogged and tarred when they washed my knives in the dishwasher!  They learned though!  Quickly! 

The other essential item(s) that you MUST have in your cupboard....HERBS AND SPICES!  While I prefer to use fresh herbs and spices, you should always keep dry spices as well.  Get fully stocked with the herbs and spices that are essential to your specific style of cooking and/or your particular cuisine.

Spices come from the bark, roots, leaves, stems, buds, seeds, or fruit of aromatic plants and trees which usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron, and turmeric are spices.

Nowadays you can find herbs such as fresh basil, coriander, chervil, tarragon, rosemary, and dill pretty much everywhere. Since herbs are at their best when they are young and freshly picked, it is well worth growing your own.  Again,you don't need a lot of space to create a table top or window sill garden fill with fresh herbs and spices.

Think about this when buying spices and herbs:

~Don't buy herbs or spices that look faded or uneven in color.
~For whole spices, check that there is very little powder or broken bits in the container.
~For ground spices, the finer the grind, the better the quality.
~When buying spices and herbs from a large bulk bin, make sure there is plenty of aroma.
~Don't buy more than you can use with 6 months to 1 year.


There you have it.  All that you need to help create an effective kitchen.  It doesn't matter the size of the kitchen, only the essential items that you have IN the kitchen.  My kitchen in my townhouse is a 1/3 of the size of the kitchen that was in my two story house.  However, my small kitchen is much more effective for cooking than my larger kitchen was!  Go figure!

Hopefully, this information will help in "building" the perfect kitchen, no matter what the size of your kitchen may be!

From my court...to your kitchen...ENJOY!!!

Man vs Woman...In the Kitchen

I had a very interesting conversation about man versus woman in the kitchen. My wife stated that most women that cook will not get the same response as a man that also cooks.  I beg to differ because I know many women that can flat out throw down in the kitchen and I am mesmerized at what they do!  My wife is a great example of that as well as her mother and a host of other women chefs that I know.

The more that I thought about that particular statement, the more intrigued I became!  It is my belief that most women that are comfortable in a kitchen, are often surrounded by a gatherer...a male...a person to "hunt."  This person is never expected to cook nor had any desire to learn how to cook.  Males were always looked upon as being the hunters of the pack.  We hunt and bring home the food and our mate was responsible for preparing the food.  Men were an anomaly in the kitchen...rare that we were actually seen in a kitchen for more than just making a fresh cup of java.

During the early 1900's and prior, most folks in America did not see cooking as a noble profession.  It was considered domestic work.  Women would cook out of necessity, but often would forbid their daughters from following in their footsteps.  This was the mentality fresh out of the Jim Crow era and well as slavery days as a whole.  My child is going to be better than me;  My child will learn to read and write;  My child will go to school.  Our African American fore-fathers worked tirelessly in an effort to have their children do better.  Men were charged with slaughtering the animal and the women prepared the feast.  It was interesting that men who cooked, even during that period, were quite rare.  Another interesting fact was how male chefs were revered in Europe during the same period!  It was a notable profession and paid quite handsomely as well!

Now, let's fast forward to the 21st Century!  MEN COOK!  Yes, we cook and do it quite well.  Not all men cook, but not all women cook.  Talk about great male chefs! Wow!  The list is long and varied!  We have Marcus Samuelsson, Gerry Garvin, Bobby Flay, Jeff Henderson, Mario Batali, Patrick Clark, Marvin Woods, Bernard Carmouche and a host of other male chefs that continue to pave the way for us self taught culinarist as well as degreed culinarist!  I have no less than 100 male chefs on my Facebook friends list and frequently will peek at their food.  Why?  Because it looks so doggone good!  I also do the same for my female friends and female chefs that post their food on Facebook.

Woman that have a mate that doesn't cook will always enjoy seeing a male that can cook. That's the nature of the beast.  Women are "supposed" to cook.  Wait a minute!!!  Don't get excited ladies!  I only say that as an example of the perception that our past has created.  My mother-in-law is a great cook, but my dad-in-law did not cook...ever. They both worked and raised five boys a a girl, but he never cooked.  The expectation was mom would be the cook for the family.

My dad was a cook. He married my mom, whom was an awesome cook.  It worked for them because days that mom didn't feel like cooking, dad would simply assume the role.  I was taught at an early age that I was to learn how to cook.  My parents made certain that I could care for myself, with the hope that I married a woman that could cook as well.  They did not believe in "gendered" positions in our home. Dishes were dirty, you washed them....clothes needed to be folded and put away, well just fold them and put them away. 

I pass that ideology down to my children.  As a result, they both (boy and girl) cook, clean, fold clothes and any other chore that we deem a life skill.

So, how do I close this male versus female issue?  Nothing has changed for me! I continue to believe that it's not the male in the kitchen that will get the attention.  I think that it is the dish that has been created that will get the attention.  The male (in my case) just happenes to be the person to prepare and post the dish.

What do you think?  Is it more interesting to see a male cook versus a female?

Southern Cuisine for the July 4th Celebration!

July 4th is a holiday that invokes patriotism and great food!  I chose to write about a cuisine that is near and dear to my heart...Southern Cuisine or more aptly named, Soul Food!

I was raised by parents, aunts and uncles that were strong in southern cuisine and taught me many of their tricks of the trade.  Just recently,my Aunt Bonnie asked me to have a Macaroni and Cheese cookoff!  Of course I jumped at the chance to have a cook off with one of my all time favorite people!  I also feel that I am going to mop the floor with her...(said with much affection!)  It's a win/win for me!  If I win it can be said that my Aunt Bonnie taught me well.  If I lose it can be said that she is the grand master and is SUPPOSED to win!  Either way, I get a chance to spend some quality time with my wonderful Aunt!

Southern cuisine was born during a time that slaves cooked with whatever they had available, which wasn't always the most desirable food!  Soul food is generally associated with the African-American community, although soul food is a true melting pot of many cultures and influences.  I like to say that slaves were the original inspiration for "Chopped" episodes!  They had to make whatever food that was available work so that they could feed their sometimes large families!  My mentality remains as such even now, even though my family is fairly small!  I cook with whatever is available in my refrigerator!  I am on my own personal , "Chopped" episode every day that I cook.  It's as if I am innately cooking with the assistance of some unknown DNA strand that lives within!

If you hear the term soul food, you’re generally getting the rich tradition of African-American food.  The South is an area with many traditions even in a niche area like “soul food.” Some typical examples of soul food would include fried chicken, chicken fried steak, chicken and dumplings, fried pork chops, greens, green beans seasoned with pork fat, black eyed peas, breaded okra, and cornbread – to name just a few traditional dishes.

When slaves were imported from Africa, plantation owners provided cheap food to slave families. Slave owners had to provide food, but they did not send over what would be considered the "good food." For example, slaves might get the chicken backs which can be cooked down with dumplings added for a solid meal or beans of various types which are cheap but can be doctored up with pork fat to make a filling and tasty main dish.

African-Americans took the foods provided and applied cooking techniques from Africa as well as from the various kitchens of plantation owners where some of the slave women had the chance to work with high quality foods. These women combined their own cooking traditions along with new ones and came up with various ideas to produce tasty dishes for their own families and friends...THEIR VERY OWN VERSION OF THE TV SERIES, "CHOPPED."

If the slave owners did not want the small intestines of the butchered hogs, then slave cooks would take those and make chitlins or chitterlings (depending on the area of the South). Likewise, chicken livers could be fried and served with gravy. And, there were a variety of greens that were cooked and seasoned and served with bread like hoe cakes.

What a wonderful history for cooking soul food!  These recipes and techniques have been handed down from family to family, from generation to generation and from restaurant to restaurant!

Below are a few of my favorite Soul Food recipes thatI want to share with you for the 4th of July bash that you may have!  If you've never cooked Soul Food before, step out of your box and take a gander!  You won't be sorry!  If you have cooked Soul Food, take a leap of faith and try my recipes!  You'll definitely smile!

Let me know how you like them!  All of the below recipes are in my, "From the Court to the Kitchen  Volume 5" cook book.  www.lulu.com/martyembry

Chicken Fried Steak with Cream Gravy

Ingredients:

1-1/2   pounds tenderized beef round steak, cut into 4 portions

1 cup   all-purpose flour

1          teaspoon paprika

1          tablespoon dried thyme

2          teaspoon garlic powder

1          large egg, beaten with 2 tablespoons milk

4          vegetable oil

3          cups milk, more if desired

Salt and pepper to taste

Directions:

Season the steak with salt and pepper.

Combine the flour, paprika, thyme, garlic powder and additional salt and pepper on

a flat plate or waxed paper.

Heat a large skillet over medium-high heat. Add the oil. Dip the steaks in the flour, then in the egg wash, and in the flour again. Fry until browned on both sides, about 4 minutes per side.

Remove from pan and keep warm. Discard all but 3 tablespoons of the fat in the pan. Add 3 tablespoons of the seasoned flour and stir constantly over medium heat to make a roux.

Gradually whisk in the milk until gravy is thick and creamy, adding more if a thinner gravy is desired.  Taste for seasoning. Use the gravy to top the meat and potatoes or rice.  Variations: Use beef stock in place of the milk for a brown gravy.

Candied Sweet Potatoes

Ingredients:

4-6                    medium size Sweet Potatoes

1                      cup sugar

3/4                   cup light brown sugar

1-1/2                 cups water (Do not quite cover the potatoes)

1/4                    cup White Karo Syrup

1                      teaspoon nutmeg

1                      teaspoon cinnamon

1                      teaspoon vanilla extract

1/2                    cup butter

Directions:

Peel potatoes.  Cut length wise approximately 1/4 inch thick pieces; in a small

bowl mix sugars, nutmeg and cinnamon and set aside.

Layer the sweet potatoes deep heavy in skillet and sprinkle dry mixture and

wet mixture over each layer.

Add remaining ingredients on final layer and cook over medium high heat

until syrup starts to thicken. 

Reduce to medium heat and cook until candied. 

Do not stir often.

Watch close to make sure they do not scorch, just move around with

spatula very carefully. 

Takes about an hour to an hour and a half to cook.

Fried Catfish

Ingredients:

1          cup cornmeal

4          (6-oz.) Catfish fillets

1          teaspoon salt

1          teaspoon pepper

1          teaspoon garlic powder

2          tablespoons butter

1/2       cup vegetable oil

Directions:

Mix cornmeal, salt, pepper and garlic powder and dredge fish in

mixture.

Melt butter with the vegetable oil in a large heavy skillet over medium

heat; add fish, and cook 4 minutes on each side or until golden.

Remove fillets to a serving plate.

Southern Fried Corn

Ingredients:

2          pounds whole kernel corn

5          bacon strips

1/2       cup all purpose flour

1          bell pepper, seeded and diced

1          teaspoon salt

1/2       teaspoon black pepper

1/8       teaspoon onion powder

1/4       teaspoon garlic powder

1/2       cup cooking oil

Directions:

Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl.

Cook the bacon until it’s about 80% cooked and do not discard bacon drippings.

Coat room temperature corn in the mixture.

Heat bacon drippings over medium high heat until hot. Add coated corn and bacon to skillet and fry covered until corn is done and flour is lightly browned.

Stir frequently. Taste corn to confirm doneness to your satisfaction.

Red Beans and Rice

1          cup chicken stock
1/4       cup butter
1/4       teaspoon salt
1          cup rice

Method

Combine ham hocks with one red beans plus liquid in a medium

saucepan.  Add 1/2 cup water, brown sugar, salt, garlic powder and

onion powder.

Bring mixture to a boil, then reduce heat and simmer for 30 minutes.

Prepare rice:

For rice, bring liquids to a boil.  Add 1/4 cup butter and 1/4 teaspoon salt.
Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes
or until tender (do not lift lid during cooking).

Mac and Cheese

Ingredients:

5          cups cooked elbow macaroni

1/2       cup butter

1/2       cup shredded white cheddar cheese

1          cup shredded mild yellow Cheddar cheese

1          cup shredded sharp cheddar cheese 

2          cups half & half 

2          large eggs, lightly beaten

1/2       teaspoon salt

1/2       teaspoon black pepper, freshly ground

Preheat oven to 350 degrees

Directions:

Lightly butter a deep 2 1/2 quart casserole. Bring a

large pot of water to a boil over high heat, add the oil then the elbow

macaroni and cook until macaroni is just tender (about 7 minutes).

Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the butter.

Stir into the macaroni. In a large bowl, mix the white, mild and sharp

Cheddar cheese.

To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses

and the eggs.

Season with salt and pepper. Transfer to the buttered casserole.

Sprinkle with the remaining 1 cup of cheese and dot with the

remaining butter.

Bake until it is bubbling around the edges, about 35 minutes.

Serve hot.

Mom’s Biscuits

Ingredients:

2          cups self rising flour

1/2       teaspoon salt

1          teaspoon baking powder

1/3       cup of shortening

1 1/4   cup milk

Directions:

Bake at 425 F for 10-15 minutes until golden brown.

In a large bowl, mix the flour, salt and baking powder with a

fork. Add the shortening and cut into the flour using until it forms

small balls and pieces.

Slowly add the milk, mixing as you pour.  Mix well and fold while

mixing. Add more milk until it does not stick to your hands, but

holds form. Add more flour if needed.

Flour surface to work biscuit dough on.  Knead dough for 15 kneads

on floured surface, using flour as needed so nothing sticks and then

let it rest as you prepare baking sheet or pan by lightly greasing

with shortening.

Press the biscuit dough flat using your hands and fingers until

it is about a half inch high or thick. Using a biscuit/cookie cutter or clean

drinking glass upside down to cut the biscuits. If you want a tighter,

more dinner roll type of biscuit instead of a fluffy breakfast southern

biscuit then roll the biscuits out with a rolling pin instead of pushing

them with your hands.  (That’s what mom wrote!)

Cornbread

*Note:  Can be baked in cupcake tin for wonderful muffins

Ingredients:

1          cup whole-grain yellow cornmeal

1          cup all-purpose flour

1/2       cup sugar

1/2       teaspoon salt

4          teaspoons baking powder

2          large eggs, at room temperature

1          cup milk

2          tablespoons unsalted butter, melted

Directions:

Preheat oven to 400 degree’s

Ingredients:

Mix all ingredients together.  Mixture will be lumpy.  DO NOT

OVER MIX!

In a 10 inch cast iron skillet or oven proof skillet, add a little vegetable

oil.  When skillet is hot, add the cornbread mixture.

Make sure it’s spread evenly in pan and place it into the oven.

Bake until it’s nice and brown on the top.  Once you remove it from

the oven, let it rest for about 5-10 minutes before it is cut and served.

Simple Broccoli Delight

Ingredients:

1          pound bacon, fried, drained and chilled in fridge

1/2       cup raisins

1/2       cup pecan halves

2          bunches broccoli, broken into small florets

1/2       red onion, finely chopped

1          cup mayonnaise

1/2       cup sugar

2          tablespoons apple cider vinegar

Directions:

Mix salad dressing ingredients the night before.

Combine the raisins, pecans, broccoli and onion.

Right before you are ready to serve, mix salad dressing

thoroughly and then crumble bacon on top and mix in slightly.

Fruit Salad

Ingredients:

8          ounces vanilla yogurt
1          red apple - cored, chopped
1          green apple - cored, chopped
1          nectarine - pitted, sliced
1/2       cup halved grapes
1/2       cup dried cranberries
1/2       cup chopped walnuts

Directions:

Fold together all ingredients; refrigerate until ready to serve.

Notes: If making this more than a few hours ahead of time, add the

walnuts and cranberries immediately before serving.

Six Flavored Pound Cake

Ingredients for Cake:

2          sticks butter

1/2       cup shortening

3          cups sugar

3          cups cake flour

1/2       teaspoon baking powder

1/4       teaspoon salt

5          eggs

1          teaspoon lemon flavoring

1          cup milk

1          teaspoon coconut flavoring

1          teaspoon rum flavoring

1          teaspoon vanilla flavoring

1          teaspoon butter flavoring

1          teaspoon almond flavoring

Directions:

Preheat oven to 325 degrees

Blend butter, shortening, and sugar. Add eggs and the 6 flavorings.

Mix flour, salt, and baking powder and sift. Add milk alternately with

flour.

Bake at 325 degrees for 1 1/2 hours or until done.

Glaze:

1/2       cup sugar

1/2       cup water

1          tablespoon vanilla flavoring

1          tablespoon coconut flavoring

1          tablespoon lemon flavoring

1          tablespoon butter flavoring

1          tablespoon rum flavoring

1          tablespoon almond flavoring

Combine ingredients in saucepan and bring to a boil; stir until

sugar is melted.

Pour evenly over hot cake in pan.

Let stand in pan until cake is cool.

Mother Dear’s Strawberry Cake

Ingredients:

3          cups cake flour

2          teaspoons baking powder

1          teaspoon baking soda

1/2       teaspoon salt

1          cup butter, room temperature

1 3/4   cups granulated sugar

3          large eggs

1 1/2   cups pureed fresh strawberries

2          teaspoons pure vanilla extract

1/2       cup buttermilk, chilled

Strawberry Cream Frosting:

3          ounces cream cheese, room temperature

1/4       cup butter, room temperature

1          teaspoon pure vanilla extract

1/2       cup pureed fresh strawberries

4 1/2   cups confectioners (powdered) sugar

Directions:

Preheat oven to 350 degrees F.

Grease and flour three 9 inch round baking pans.
 

In a medium bowl, combine flour, baking powder, baking soda, and salt;

Mix together. Set aside.

Combine butter and granulated sugar; cream together until mixture

appears light and fluffy. Add eggs; beat until mixed well.

Add pureed strawberries and vanilla and mix well.

Add some of the flour mixture, and the buttermilk to the batter,

beginning and ending with the flour mixture, and stir just until blended.
 

Pour batter into the pans, dividing the batter evenly between the 3 pans.

Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake

comes out clean. Cool on a wire rack for 10 minutes then remove cake from

pans and finish cooling on wire rack.

Strawberry Cream Frosting:

In a medium bowl, combine cream cheese, butter, and vanilla; beat together

until mixture is smooth. Stir in pureed strawberries. Add 4 1/2 cups powdered sugar; beat until frosting is smooth and creamy.

Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency.

Spread frosting between layers and over top and sides of cake.

Sweet Potato Pie

Ingredients:

4          medium sweet potatoes

1/2       stick butter, softened

1/4       cup sugar

3/4       cup brown sugar

2          eggs, beaten

1          tablespoon pure Bourbon vanilla extract

1/2       teaspoon ground cinnamon

1/8       teaspoon ground ginger

1/2       teaspoon ground nutmeg

1/2       teaspoon ground allspice

1/2       teaspoon salt

3/4       cup evaporated milk

1          unbaked pie crust 

Preheat Oven to 350' degree F.

Direction:

Bake the sweet potatoes for one hour.  Allow potatoes to cool

when done.

Separate the pulp out of the skins and mash; set aside.

In a medium bowl , beat together butter, sugar and brown sugar

Until creamy.

Add eggs, vanilla, cinnamon, ginger, allspice, nutmeg and salt; mix

Well.

Add evaporated milk and stir in the sweet potatoes. 

Beat together with Mixer until smooth. Pour into unbaked pie shell. 

Wrap aluminum foil around the edge of the crust until the last 15

minutes of baking and remove.

Bake on middle rack of oven for approximately 1 hour or until center

of pie is firm.

Let pie rest for 30 minutes to set and enjoy!

Hopefully, you will take a chance and prepare this southern spread!  I've prepared themmany times over the years and they continue to be amongst my favorites!





































 

My Stupeflix Video

TO COOK OR NOT TO COOK

I feel a bit inspirational today because I have just been inspired.  I have never met the person that inspired me, nor do I wish to meet him.  Well, I say that now, but that would surely change if given the opportunity. 

I know...I know...what does this have to do with cooking...or not to cook?  EVERYTHING!

Many of my friends view cooking as a chore...a pain...a cause for much discomfort.  I challenge you small group of folk to prepare just one meal.  One meal...one time per month.  Don't try anything elaborate.  Just a little something to make you wiggle your toes and humm while you are eating it.  I'll even assist you with that endeavor!  Drop me a line and just say one simple word....HELP!!!  Tell me what you would like to try and I'll send you an insanely simple, yet tasty personal recipe.

Now, why was I so inspired!  Mark Zuckenberg is an absolute genious!  Mark (as if we are personal and good friends!) is the co-owner of Facebook.  I just saw the movie, "The Social Network" and was mesmerized by how he accomplished this feat.  He was inspired and motivated to be the best because he innately knew that he COULD be the best.  Not only was he gifted academically, but he had the drive to simply be the best...not the wealthiest...the best.  Through accomplishing this feat, he also became the youngest billionaire in the world.  Billionaire doesn't mean anything unless you see the numbers!  He is worth an estimated $25,000,000,000.82!  I threw in the $.82, but you get my drift! 

I'm often asked why I have my hands on so many "things" in the culinary word while not being classically trained.  Those "things" include 7 cookbooks, apparel, spices and soon to be a cooking show and catering.  I have the same thirst to be the best, not the wealthiest....the best.  I make no apoligies for wanting to be the best.  That is one of the reason that I excelled athletically.  I see cooking as that other thing (besides basketball) that I am innately and extremely good at.  While we all have that one special gift, we can also learn a gift and become pretty darn good at it.  I am not an educated or classically trained chef, but that hasn't stopped me yet.   I am a simple cook that was taught by folks that were also very good cooks.  I am now being trained by a great chef  (my opinion only, but it is my blog!) and hope to one day to be considered a great cook.

I challenge all of my non-cooking members to shock your significant other by preparing one meal.  Be inspired!  Watch the smiles that magically appear and watch the laughter that follows!  That laughter could be from a wonderfully prepared hamburger, Roasted Chicken encrusted with rosemary and garlic rub or Vongole alla Rigatoni.  The laughter can also come from a disaster that was sooooooo bad that you laugh until you cry, but the point being you had fun before and after the meal! 

There are many folks that simply do not have time to prepare a meal because the thought of going into the kitchen is daunting in itself.  I challenge you as well!  Tell me your fears, how much time you have to make your significant other happy and that one dish that you would love to recreate!  I'll make you smile and even allow you to lie about how much time you put into the meal, knowing that it took a fraction of that time!

Marcus Samuelson once said, "I INSPIRE so others can ASPIRE."  I love that statement and it has quickly become my mantra.  It is my hope that I inspire you so that one can aspire and that you inspire so others may aspire!  Take a leap of faith!  Mark Zuckerberg did...Bob Johnson did...Bill Gates did...President Obama did...Oprah Winfrey did....Marty Embry is doing...and hopefully, you will take that leap of faith as well!  Imagine a world without Microsoft, Facebook, Harpo Studios and a host of other things that took courage and blind faith to complete.

So, to cook or not to cook.  Inspired?  Do that one thing to live out of the box!  I'll be waiting on those e-mails that say 'HELP!!!' very soon!