Shepards Pie!!

Today was a great day.. Dalton did great in school, I got to play my acoustic drum kit, Chandra got off work early and plans to go fishing this weekend.. What better way to celebrate than:

Shepard's Pie!

Now, originally, it was going to be shepard's po-pie (made with leftover rib meat).. But, upon further inspection of the meats, I remembered I still had another package of veal/pork/beef mix and some lamb!  I had the wine, sherry and this amazing smoked Gouda..  (Yes, I used what I had, but it turned out great!)

All of this plus the basic Mirepoix gets you an authentic British pie.. 

Besides the Cheese, I used Master Chef Gordon Ramsay's recipe!!

Who better to teach you, than himself.. Below is the video, follow it closely and you will be VERY happy!! (We are on cloud 9 right now!! it was SO good!)

http://www.youtube.com/watch?v=mwiMEAxfCx8

Enjoy this great recipe and method!! He's the best for a reason!!

Have a great weekend everyone!!  If fishing serves me well, I might have an update monday with something on the seafood menu! =)

~Chef Dad

SIRFACE Playing Tonight & Western Style Ribs!!

Going out to see a band called Sirface tonight.  They are Chandra's parents favorite band and I gotta say they are growing on me a bit!  Short and sweet tonight.. 

I got sk00led today in a new way to make ribs.. o . m . g .  

Cost of the entire meal was $12.00!!! (do you see how many ribs are there?!)

Serve 8 for about $1.00 a person!!!

WESTERN STYLE Pork Shoulder BBQ RIBS

These are not really ribs at all, they are part of the shoulder they cut off in a rib fashion, and sell as ribs.. tastes just like your standard pork rib though, but they are built like steaks!! (freaking delicious!)

Fall off the bone in 1 1/2 hours, you can't find an easier recipe, I've tried.. 

Grab the largest pot you can get your hands on (I used my stock pot)

Fill 1/3 the way up with water (I used a water + chicken stock combo)

Boil for 1 1/2 hours

REMOVE CAREFULLY!! (They WILL be falling apart at this time)

Pre-heat Oven to 450deg. (OR BBQ Grill, the wind kept putting out the coal starter today!!)

Let rest for 15 minutes, then coat with your favorite BBQ Sauce

Put in oven for 20 minutes, and chow down!!  (about 5-10 min on the bbq to get your choice of char)

Served with corn.. simple, and VERY effective..  We were starving by dinner time, and ONE of these "ribs" per person did the job perfectly..   I cannot stress how good western style ribs are.. I've found a new love for sure!

Goodnight!! Enjoy!!

Update with a side of Sweedish Meatballs!

Kids, stress from kids, and stress from adults who act like kids.

Today has been a trying day on Chandra and I's nerves.. Dalton is doing badly at school and not caring, we are trying our hardest to keep our cool.. He makes it so hard sometimes!!  My father is dying from hepatitis C and I'm here, able to do nothing.. wouldn't matter really if I was there..  No, he didn't shoot up, didn't do anything to receive this on his own.. Blood transfusion when he was 21, they gave him Hep.C, He's been sick for YEARS, through tons of doctors, and just recently, discovered the hepatitis they gave him in the 70's was killing him...  To some people, apparently this disease is funny... ha.. yes, it's hilarious to talk to my father, have him talking normal, then sound like he's had 40 drinks because of his liver and kidney failing.. Not to mention, forget he even has kids, blabber about events that didn't happen, and then in mid conversation, pick right back up with what we are talking about.. Yes, a hoot!  I say we make a holiday called, let's make fun of people less fortunate than us day!  You really are no better than ANYONE, you might think you are, but your NOT, nobody is.. I'm not above a homeless person because I own a house, and your not above someone sick, because you are healthy.  Nuff said, wasted enough time on your ignorance.. 

moving on, 

Like I said, today has really tested my nerves and it's taken everything in myself to keep it together.. We all go through days like this I suppose.. So, today, was supposed to be RIBS!!  (tomorrow!), but, I changed up the menu to suit the mood.. I needed soul food, something heavy and filling.. Something to remind me of home at moms, something to keep me humble.  My mom always makes sweedish meatballs, but I really didn't want the standard run-of-the mill meatballs, I wanted to know how else they could made, how they were really made.

After years of making them "my" way, I decided to reference a ton a recipes, finally landing on one I wanted to try.  Give it a shot. They were delicious!!!!

(Served over thin noodles, usually egg noodles, but we were out!  Leftover sprouts from yesterday)

RECIPE

_________________________________________________

1/2 Cup Chopped Onion

3 tbsp butter or margarine

1 beaten egg

1 cup light cream

1 1/2 cups soft bread crumbs (regular bread, blender, score!)

1/4 cup finely snipped parsley

1 1/4 tsp KOSHER salt

dash pepper

dash fresh nutmeg

dash ground ginger

3/4 lb Ground Beef (as lean as you can get it!)

1/2 lb ground veal

1/4 lb ground pork

2 tbsp flour

1 tsp instant beef bouillon grains

1/2 tsp instant coffee crystals

1 1/4 cups COLD water

Cook onion in 1 tablespoon of the butter till tender (clear).  In a mixing bowl, combine egg and cream; whisk in cooked onion, bread crumbs, parsley, salt & pepper, nutmeg, ginger, THEN add meats.

Mix well by HAND (hehe) or mixer

Store in refrigerator for no more than 1hr (makes mixture easy to roll, you can ignore this, but if you do it, you'll save yourself a lot of trouble down the line)  What I do is tight-roll in clear plastic the meat and shape it into a LOG, then refrigerator, then when it's time to make meatballs, you just cut into one inch sections and it's quick, done and they look great!

Shape into 3/4 - 1in meatballs

In LARGE skillet brown meatballs, half at a time, in the remaining 2 tablespoons butter... then, remove from skillet..

Rue- Stir flour, bouillon grains and instant coffee into pan juices, cook for just a few minutes until a "peanut butter" like color is had and/or the flour has cooked out of it (important because if you don't it will taste bland and like flour!) 

Add cold water a little at a time, whisking constantly until thick and bubbly.  Add meatballs, salt to taste and cover, reduce to simmer for 30 minutes and serve.. makes about 60 meatballs!

WE LOVED IT!!!!  I loved my old recipe, but this I will make over and over again.. 

Goodnight world!!  Let tomorrow bring happy sky's upon us!!

~chef Dad

Roasted TURKEY Breast

Roasted Turkey, Garlic Potatoes, Brussel Sprouts & Freshly Baked Bread

____________________________________________

Stressful day today, frustrated with some things and people.. nothing new really, lol :)  Why not make it good with a delicious meal?

This is how you can make your own turkey turn out outstanding! (this was a breast of course, so, times will vary based on weight and size of the bird)

Preheat oven to 500deg (yes, 500)

Add olive oil (any oil should do, avoid vegie oil if at all possible and if you have walnut oil, for pete's sake USE it! ) 

To bird, add dry rub.. make SURE you cook on a rack.. I stress this always because it allows even cooking of your bird (any meat really).. Not only even cooking, crispy skin and most importantly it will allow the juices to drip from the bird to the bottom of the roaster.. exactly where we want them!!

Add to the bottom of the pan, garlic, rosemary (herbs), chicken stock (homemade if possible) and about 1/3 stick of butter, melted.. When these liquids evaporate, they season the turkey and keep it nice and moist on the inside.  Trust me, you will never do this any other way once you perfect this method!!

Take 2 tbsp of butter (one for each side of the breast) and push under the skin, squish flat

Easy yah?  Pop it in the oven @ 500deg for 15 minutes, then REDUCE TO 425 for 1 1/2 hrs - ??? (depends on how much weight you got there!)

DO NOT OPEN THE OVEN AT ANY POINT.. Seriously, if you do and it takes you all night to cook a bird, don't blame this recipe, blame yourself!  You were warned.. it's VERY important to allow the heat to reduce naturally and stay even or the bird won't cook properly!! 

Follow all this, and you will have yourself the juiciest, tastiest bird on the block!

Goodnight!! Enjoy!!  (I'm exhausted!)

Ahhh.. ok.. My favorite dry rub for turkey isssss:

Seasoned Salt

Paprika

pinch of Kosher Salt

Celery Seed
Rosemary
Coat with Walnut Oil before dry rub!

Turkey Breast w/Garlic Potatoes & Brussels

I love turkey, LOVE it.. Any chance I get to make this dish, I do.. I never change the recipe, I get rave reviews every time.. if it's not broke, don't fix it!  -- Tonight, I will be sharing this recipe and a little "bird skills".. I learned this method from Alton Brown (food god)..  Pix and recipe tonight after the belly is full! (hopefully I don't fall asleep from the turkey!! lol)

~chef dad

Homemade Pizza!! (100% Homemade)

Ok, I honestly didn't think I would pull this off, but... it was a success!!

I managed to remember an artisan bread recipe that I learned last year and adapted it to a quick rise dough recipe of my own I've made for years.. The result??

HOMEMADE PIZZA - Artisan Quick-Rise Dough and Homemade Sauce (to be featured later)

__________________________________________

Recipe - This bad boy is all me.  Follow closely and you will WOW your guests!

1) Have your dough prepared the night before... right.. ya see what I did there?

   1a) If you were too busy and totally forgot to make the dough last night see 1b

  1b)DOH!  see 2.

2) Ok, we don't all have time to sit and kneed and kneed and let rise and kneed and..yep.. here's how to make my quick rise dough.. (This recipe also makes delicious artisan loafs!)

__________

Dry Ingred.  (MIX ALL TOGETHER IN ONE BOWL)

____________

2 1/2 cups Flour

2 tsp Baking Soda     (yes, two for each.. it's the key)

2 tsp Baking Powder

1 tbsp VERY active Dry YEAST (The quicker acting, the better, they sell very active yeast at the grocery)

1 tsp Salt

1 tsp fresh herbs chopped very small  (I used Chives and Basil)

Wet Ingred.  (HEAT OVER STOVE UNTIL JUST ABOVE LUKE WARM, usually once the butter melts)

___________

4 tbsp Real Butter (use margarine if you have to, but the dough will taste much different)

1 1/2 Cups Milk  (better to have more and not need it)

1 clove garlic minced (optional, but highly recommended.. make sure it's pressed or minced.. pressed better)

_____________________________________________

Directions - Follow them.. not your way.. this way.. I don't care if you have a mixer.. use your hands.. yes?.., nono, I understand you spent tons of cash on a mixer.. nono, use your hands... it's a labor of love..

WASH HANDS (do I really need to say this?  prolly do... sad, but true.. moving on..)

In a stainless bowl or plastic bowl, add all well-mixed dry ingredients, make a small pool in the center of the dough.  Pour the LUKE WARM liquid into the bowl and start mixing (now, I do use a wooden spoon for this part, it saves me frustration and stops me from adding excess oil to the dough).. 

Dough should be fairly wet, but hold shape.. if it is, it's perfect, if it's too wet and won't form, add 1/3 cup of flower to the top and work it in.  (we'll make it better in a minute, just wait)

time for hands..

Flour large surface turn dough onto said surface.. put about 1/3 cup of flower over the top.. thoroughly coat your hands in olive oil, it keeps the dough from sticking and gives your pizza dough, the oil it requires at the same time.. (nice huh!?)

Now kneed the dough until it is smooth, form into a ball  (quick kneed lesson:  always pull the dough to you from one corner, push in with the palm and pull from the same corner again... over and over.. don't switch directions, your trying to build glutton, not break it down!)

Place dough ball into greased (I use olive oil, coat every inch of the inside)  bowl twice the size or larger of the dough ball (it has to rise)  -  Let it sit for 45minutes to 1 hour (the longer you can get to the 1-2 hr mark, the better)

Now, this is why it's a 1hour bread... normally you'd punch down and let re-rise... yep, normally.. remember, we forgot to make it the night before... like we will.. from now on... right?  we'll see.. 

Split into 2 portions for 2 medium, or 1 for a 16" Pizza (or 1 Medium and 1 Artisan bread the next night in our case!)

Yah, nope! You are READY TO BAKE!

I usually just give a quick, light punch-down, re-kneed quickly and let rise again while I get all my ingredients for the pizza/whatever I'm making with the dough.. 

Get your oven as HOT as you can... Mine goes to 550, that's where I put it.. 

Grab a very small amount of water

If you have a pizza stone, place dough or bread on stone and do NOT pre-heat, if not.. well, you should get one, but if you don't have one.. a regular THICK tray will work.

Decorate your pizza/foods

top with cheeses of choice

As QUICKLY AS YOU CAN:  

Put pizza into oven on pan/stone, take water and splash a LITTLE on the bottom of oven to create STEAM (no more than 1 tbsp!), CLOSE THE DOOR AS FAST AS POSSIBLE and right away TURN the oven DOWN to 425 

10-12 minutes later:  You have Pizza/Bread/GOODIES made with 1 hour quick-rise ARTISAN bread!

Let rest for 5-10 minutes before cutting, and ENJOY!

The sauce is my own secret recipe.. I might just let that one out someday.. it's made 100% from scratch.. the only thing out of a can and not fresh was the tomato paste.. I don't have 30 hours for that.. and even in Italy they call for it, so, good nuff for them, good nuff for me..

Goodnight!

Might Be a Late One...

Dalton had another disruptive day at school again today.. 4 sticks (The teacher makes the students move a stick each time he/she is disruptive, disorderly or speaks out of turn, etc.), he was on the border of a RED slip, she let him slide with a YELLOW today, blames it on the rain..

Discussing this with Chandra is a regular routine after I pick Dalton up, or when he is picked up by Grandma or Grandpa Beal.  We had a nice long discussion about behavior, what we can do to try and tackle his attitude when WHAM... it hits me... MICHAEL =- You didn't make the dough for tonight's pizza yet!! (FML!)..

Dough is rising, it's 4:30pm... oh brother... Can I really pull this off??  If I can, it should be a treat!  2 Wheels of smoked Gouda, a brand new ball of fresh mozzarella and some of the leftover pork roast to top. (the blog missed this one, it was AWESOME!) 

Gotta get the sauce going, time to skin the tomatoes!


(here's a little video for those that need some FYI on skinning tomatoes!)
http://www.youtube.com/watch?v=MAnuXjk-z48

Dinner on Sunday

Every meal I make, I make with love.. Thank you Chandra and Dalton for giving me this chance for a new beginning..Yesterday was an awesome day for Chandra and I.. We got to spend the whole day alone together thanks to grandma and grandpa!! (Thanks again!!)..  We took the time to plant our herb garden!

Herb garden consists of: (Rosemary, Oregano, Thyme, Golden Sage, Pineapple Sage, Lg. Leaf Basil, Lemon Basil, Chives, Cilantro, Mint and Parsley!)  I cannot wait to taste the difference a fresh herb garden can provide for us!  Now, onto last nights delicious meal.

_________________________________________________

Beef Strips with Orange and Ginger - (made Sunday, 5.16.10)

"Stir-frying is one of the best ways to cook with the minimum of fat.  This recipe is ideal for people trying to lose weight, those requiring a low-fat and low-cholesterol diet or, in fact, anyone who wants to eat healthfully." ~ Chinese, the essence of Asian cooking by Linda Doeser

_________________________________________________

I LOVE this cookbook, it has taught me to stop being a lazy cook and to enjoy the labor of cooking, I highly recommend it for anyone wanting to learn Asian or Indian cooking.

This meal was amazing... I followed the recipe to a T and only added pea pods because our local produce market had them fresh today.  As a side, I made Pot Stickers, cream cheese, a little left-over pork roast and a splash of soy (my own recipe).. Sauce on the right is: Oyster sauce, little soy and little olive oil.. again, amazing.. taste buds were in heaven last night..  

I bought the sirloin from Meijer (local grocery), I didn't want a cheap cut of beef for this meal, so I asked a butcher to cut one of his prime black angus loins in half... he wasn't very happy about this, but after explaining what it was for, he gladly obliged... If you don't ask, you will never, ever, know..  Cost on the loin was about $9.00.

Found baby carrots on sale, found fresh egg noodles (not dry!) and of course found all the shallots etc needed there..   Total cost of dinner: $12.00  ( 3 persons eating = $4.00/person!! )  

$4.00/ea to have a truly amazing and VERY healthy dinner at home?... yes please :)

__________________________________________

RECIPE: Serves 4

__________________________________________

1lb. lean sirloin, cut into thin strips

finely grated rind and juice of 1 orange (we used 2 to cover loin)

1 tbsp light soy sauce

1 tsp cornstarch (NOT flour)

1-in piece fresh ginger, chopped fine (it will seem like a lot, no worries, it cooks out)

2 tsp sesame oil

1 Large Carrot cut into thin strips (we used baby)

2 scallions, thinly sliced

rice or egg noodles, or boiled rice to serve

1) Place steak strips in a bow with orange rind and juice, marinate for 30 minutes

2) Prepare ALL ingredients while marinating steak

3) Drain liquid from steak and RESERVE it.

4) Combine steak, soy sauce, ginger and cornstarch, mix very well

5) pre-heat wok or LARGE frying pan (pre-heating to very hot is an essential skill!! learn it!)

6)(follow precisely!) Add steak, stir-fry for (1) ONE minute, add carrot, stir-fry 2-3 minutes

7) Stir in the scallions and reserved marinade liquid.  Cook, stirring constantly, until boiling and thickened, reduce heat to low.. Serve hot over noodles or plain boiled rice.

I hope everyone tries this!!  It was seriously the best Chinese food we have had in or out of a restaurant and will be making it again soon by request!

TONIGHT: HOMEMADE PIZZA!!

New Beginings and Old Habits

The Backstory

________________________________________

The start of something new, fresh and vibrant...  What gave me this opportunity?  Like many Americans during 2008-2010, I lost my job during the recession in 2009. 

I was trying to buy a house on contract through a family member and beginning to settle into a new relationship, we had just moved in together a few months prior and things were really working out well.. The job I had was decent money for the work, hours were terrible, but I managed for the start of this new family.  She, having a (at the time 4yrs old) son from a previous relationship, and I with no children of my own, found love and happiness.. Everything was wonderful!, little did we know, a storm cloud was brewing..

Things were great, and I mean great! Money was plentiful, I loved my job, she loved hers, her son has accepted me into their lives at this point, what more could you want!?..  Went into work after a rash of illness (quick backstory: I did miss a bit of work for illness earlier in the year, and used up sick days, I have terrible sinus problems and it hit me twice this year.. abnormal, but the job was also informed of this during my hiring interview) Anyhow, went into work after illness.. called in, they said it was fine and wouldn't be a problem, went in, got the sit down and the "were sorry, blah blah blah, here is your pink slip".. 

I was shocked, and devastated.. I just moved these two wonderful people into my home and now I had no way to help support my family!  I got out there that same day, busted my butt looking for a job, the next day the same, the next day after, again the same.. this continued for MONTHS!  How in the world could this be possible?!  I'm a certified network engineer?!  I could get a job making six figures 5 years ago, now, nothing..  I received these two comments the most during interviews:  Over qualified or Sorry, we need you to go get a bachelors in: etc...  I have 5 of the top certifications that you receive AFTER you go to college and more work experience that most anyone in this city... really?!

So, we skip forward a year later.. (yes, a year now).. At this point, I'm ready to just call it quits on the IT world and find something new.. Chandra, Dalton and I were still living together in the family members house, which by this time, was literally falling apart..  The basement has water pouring in anytime it rains, there is black mold in the basement, in our walls and we are getting sick.. very sick..  we had to change, we had to get out..  With just one steady income still, we had to look for any possible way out... we thought it impossible..  I was making money by building and selling analog synthesizers (another hobby of mine) and doing computer repair around town.. not what I used to earn, but it was something..  

Three major changes in both of our lives occur this year:  Dalton starts school, I take on the roll of the stay-at-home-dad..  Does that even happen?  More common than I thought these days.., and finally, we meet Steve McMichael, of Imagine Real Estate... New home, new life and a new start!!  We found a wonderful house, perfect neighborhood to raise our now 6 year old child, school right down the street..  We were able to overcome the odds at hand and still turn lemons into lemonade..  now, what does all this have to do with anything?!

Sometimes, life presents us with other options, other than what we want.. sometimes we do not know what we need and life has a funny way at pushing us right into it..  Life pushed me into cooking... and I have been on quite the adventure..  I'd like to share these adventures with anyone who will listen on a daily and weekly basis, in my blog named:  "What's 4 Dinner...  Dad?!"

My intention is to share my new appreciation and love for cooking with everyone.  I have been dabbling in the culinary arts for most of my adult life..  I've started to wonder if this is my calling, only time will tell.. SO, on to the first blogged meal!