Hello everyone!
I'm not sure how these blogs actually work! I don't know nothin' bout birthin no blogs! I do know how to cook and am pretty darn good at it. I'll make an honest effort to post a blog at least once every 2-3 weeks. I'll write about my exploits in the kitchen, my cooking show, book signings and a host of other noteworthy things to write about. I will also write about my favorite thing in the world...FOOD!!!
I want you all to think of me as a guy that is learning how to cook as the days go on. It is my deepest hope that I can teach you what I have learned. I will show you all how easy this cooking thang actually can be! Your family and friends will lower their eyes to greatness when you emerge from your kitchen with those wonderfully plated and prepared meals! Cooking, like everything else, takes a little time to master. I shouldn't say master because most folks never master it, but we do learn how to do it pretty dog'gon' good!
I am a self taught chef and routinely will mix and match flavors that simply work well together. I don't know the rules of the kitchen and as a result, I don't know what I can't do! What a concept! No rules in the kitchen! Just great food, simple to prepare and the taste will knock your socks off!
Feel free to comment on my blog. As a matter of fact, I insist! If you are ever in need of a recipe, feel free to ask. I don't believe in keeping kitchen secrets (outside of my line of spices!). If you need a recipe developed for that special day, just tell me what you are looking for and watch my magic! There is no charge at all. I simply enjoy creating succulent and simple dishes to prepare. Southern, Italian, French, Japanese...it doesn't matter! I'll try anything...well, outside of bugs and creepy stuff like that! Sorry, but I ain't that open minded!
Well, saddle up and let's enjoy this wonderful ride. Cook books, cooking show, interviews, cookoffs, cookoff fundraisers and a host of other things that I would be proud to include you in! Let's grow together and have a ton of fun! Be warned...I laugh at myself often and will probably laugh with you as well!
Let's start with a roll call off of the first blog. Just leave your name and where you reside...maybe a little bit about yourself so we can warm-up to one another. My name is Marty...and I cook often....and pretty good!
From my court....to your kitchen!
Enjoy!
Chef Marty
AWESOME!! WANT TO SEE VEGAN DISHES, LOL!! OOhh how about a cake for diabetics? Ummm Of course...LAMB CHOPS (yeah, I know it's meat, but what the hey)
ReplyDeleteThe blog page is awesome!!
oOOPPS, my bad, I just saw roll call first...sorry :) Joyah...Flo-ri-da...but I'm a Bulls fan!! Go BULLS.
ReplyDeleteI am a customer of the "From the Court to the Kitchen spices!! AYECARUMBA!!! Love my Cookbook(s) I think one of my friends swiped one of my cookbooks, LOL.
I've cooked professionally eons ago, and now my favorite dish is .........RESERVATIONS!!!!!
I cook just for me and guests if I decide to have friends over, lol....
TTFN,
JOYAH
This is beautiful Chef Marty!! This is how we grow by sharing. I do wish you ALL THE BEST! I can't wait to start your new thang in the blogging world!! Chef Dy'hani Lynae
ReplyDeleteAbsolutely Wonderful! You're a Brilliant Chef and a Brilliant Writer and Internet Inspiration!
ReplyDeleteJust Love Everything About This!
Lots of Love,
T
Absolutely wonderful blog!! I am very impressed! Maybe I can increase my cooking skills. I look forward to seeing you with your own cooking show!
ReplyDeleteI'm Alicia Jackson and I'm excited to comment on your blog! I had lot's of fun in my teen years as a DePaul Blue Demons fan back in the day betting my dad's friends 2 liter peach Nehi pops that you guys would win your games. Needless to say, I won a lot of peach Nehi (hope that wasn't illegal)! Now I live in Maryland and look forward to interacting with all of the aspiring culinary artists that I'll meet here. I've already tried several of your recipes and none have disappointed. Good luck on this most recent adventure and I'll check back!
ReplyDeletelooking forward to trying your recipes & and the blog site looks great
ReplyDeleteHey Marty, Marrr,
ReplyDeleteJust showing you much love and support. Your blog site is really cool. Keep on keeping on...
God Bless you much....
I've tried making crab cakes a couple of times. Each time they were pan fried. My problem crops up when I try to flip them. Mine always are kind of flimsy/delicate and have a tendency to fall apart if I'm not really careful. The directions that I used said to let them fry 4 min/side. I did that and the oil was hot so it was a pretty firm fry on the first side. I was trying to treat them kind of like pancakes. You know how you flip a pancake when you start to see them bubble in the middle. I was looking for bubbles around the side of the ccakes since they really wouldn't bubble in the middle. They're a staple in Maryland so I'd like to get them right as much as I can so give it to me straight sir!
ReplyDeleteHey Alicia!
ReplyDeleteThat's a great question and simple fix. There are three things to consider: fry time, moisture retention and the ingredient that is used on the outside of the crab cake along with fry time.
Cab cakes are tempermental! lol If the crab cake is too moist, you're going to have issues flipping them, unless you allow a lot of the moisture to cook or bake out.
Try doing this: Sometimes, you have to decrease the wet ingredients. If you use two eggs, try using one. If you use lemon juice, worceshershire, mayo...add a little bit at a time. When you get the correct consistency, you'll know it.
Or try this: Make sure that your crab meat is not retaining a lot of moisture. I make it a point to gently press or drain my crab meat. That's just a habit for me to do now. That will definitely assist in correcting your problem.
Lastly, I use Panko to roll my crab cakes, but I also have a secret that I'll share with you. I also crush up potato chips (Lays) and add a bit in the crab cake as well as mix it with the Panko to roll the crabcake in. When you fry the crabcakes, have the flame on med-high...more towards medium. If you cook the outside too fast, the middle part doesn't have a chance to set. At that point, when you flip them, it's too loose on the inside and it will undoubtedly break apart.
Try the above and let me know how it comes out for you. I'm sure that one or all of the above suggestions should correct your problem!