Chicken Cacciatore over Homemade Fettuccine

Who doesn't love a good Italian dish?

Today is a simple one, and it's not mine so I'd like to share it with you..

I have a 1978 Edition of Better Homes and Gardens, "Complete Step-by-Step Cook Book"

This is pre-packet-ish and mix with fake cheese days for them, ya know... the good stuff.. 

If you ever get a chance, pick up a copy (try your local bookstore / discount books)

I'm just going to post the pictures and directions below, give it a try and experiment with it!!  

I have made this 4 times in the last couple of weeks and it just keeps getting better and better... saute some sun-dried tomatoes and blitz them in for an amazing change-up.. delicious always..

Also: I use about 1/2 the oil and cook at a medium-high heat until the 30 min reduction.. 

Finish with a knob of butter while continuously stirring before stirring to add a little thickness and nutty body to the sauce... works wonders..  My noodles are just standard egg noodles ran through a little pasta press my wife has gotten for me.. Difficult to keep in place, but is amazing once it's in place.. If you don't have one, check them out!  Homemade pasta is worlds better tasting and you control what goes into it..  

(1 1/2 cups of flour, 2 eggs, salt, oil, mix.. let sit in fridge for 1hr min or 10 min in freezer if in a rush, roll thin or use pasta press, cut into desired pasta)

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FIN..  ENJOY Everyone!!!  If anyone has any questions, please leave a comment on the blog!!  Website is still being worked on and is nearly complete!! I'm excited to show everyone!!

Fondant Potatoes

Fondant Potatoes! 

(Potatoes cooked in sauce/stock)

-------------- Short Update ----------------

Thomas Michael Sullivan, Due in February =)

Sorry for the delays on posts (always my excuse eh? lol)

The lil one above has kept me very busy, his room is going to be started this week! So excited!

Two boys... better learn some hearty, healthy meals for my family.. but, what about TASTE.. 

I learned infusion of flavors via youtube videos by Chef Gordon Ramsay today, and I'd like to share not only that video, but a little bit of advice, that you might not have seen in the video..

First, the video... Please watch it, write down and prep what you need.. I also used half of a very small onion with my potatoes.. Cooked till clear, then removed until right before the potatoes went into the oven..

Video: http://www.youtube.com/watch?v=Y71Teu0tFdA

Drooling yet?? :)

Ok, first things first... If you don't live somewhere where the metric system is used.. 200deg C = around 400deg F (it's what I used, 375 would probably be acceptable, but you might loose that crispy top)

Pre-heat to 400F/200C

Season half "bottoms" (flat-side) Salt & Pepper

I do NOT use as much oil as Ramsay, about half that much, as I was using a saute pan..

(Note: please make sure the pan you are using is oven safe and NEVER grab a pan from the oven without HAND PROTECTION)

Add the butter, and a couple of cloves of garlic, really brings out the flavor.. If I had rosemary, I'd have put it in right NOW :)

Season the round edges of the potato!!

Cook the potatoes, look for them to start getting brown on the edges, give it 60 seconds past that, flip

THEN ADD THE HERBS (If you add it before then, you chance burn from using less oil)

Put them in the center, they will crackle, pop and release their smells and flavor..Delicious!

The rest is simple.. add fresh stock 

(I made some from our chicken bones last night, froze them overnight, made the stock all day)

Ok, let's be real, most of you WON'T make the stock.. get a low sodium box or canned if you have to, but get it BOILING first.. it's important to build the sauce properly 

(the video he brings his up to temp in the pan, this is fine if you forget, but your sauce may break)

Add the stock, just below the potatoes..  I added another few sprigs of thyme and some dried basil from the garden..  INTO THE OVEN YOU GOOOo..

15 minutes.. no more, no less.. don't open it.. don't touch it... again.. 

Get hand protection and have it on at all times... my previously burnt hands beg of you not to make the same mistake they did with a previous dish and grab it.. you won't like it, I promise..

Take the potatoes out, serve... 

Added bonus:

Add balsamic vinegar to the VERY HOT pan, put it on HIGH HEAT, get it going good before you add the vinegar (1 tsp) 

Reduce, add 1/2 cup of RED or WHITE wine (I used red.. paired VERY well)

Reduce until thick, serve with dinner... 

I made two eye of the round steaks using the same method as the potatoes (350 for 1 1/2hrs after sear and de-glaze with red wine... it's fall apart and delicious)

Enjoy everyone!! Much easier than it may seem, and it's SOO GOOD!!

Below is the meal from tonight, I also made a pan sauce with pan drippings, corn starch and a little milk, add red wine after the first reduction.. 

Spotify!

Just wanted to share this with everyone!

THANKS!!!  NEW MUSIC 10.10.11!!

When in doubt....

... Look to the people in your life that support you.

Today, I posted on the Facebook group, 

"I have two chicken breasts, lemon, rice or potato.. Do not want to make Indian or Chinese tonight, not wanting to bake either... Help the Chef?"

Black Pepper Sticky Lemon Chicken over Spanish Rice

This is what became of that following conversation.

I just wanted to dedicate this post to the ladies that shared their ideas in that discussion today.. THANK YOU, I really appreciated it.. Whole thing took 45 minutes from prep to plate

Amy, Heather, Lisa, Allison and Ana, I give you:

Black Pepper Sticky Lemon Chicken over Spanish Rice

This is what I used and what I had around tonight..

1 Lemon

2 Chicken Breasts, skinned and cubed

Olive oil

1 cup of rice (long grain is what we had tonight)

1 tsp Sugar

1 tbsp Flour

1 Small Red Pepper

Fresh Sage

German Thyme

Purple Basil

Lemon Basil

Garlic

1/4 onion

Salt

Pepper

1 tsp cumin

1 tbsp paprika

1 tbsp red chili powder

1 tomato

5-6 very small (young) potatoes

---------------

prep everything, pepper should have membrane and seeds removed. 

--POTATOES--

Boil the potatoes, start them in cold water.. yes cold water.. salt that water.. add about 1tsp of butter if you wish and bring to a boil for 1-2 minutes on a high boil.. drain but SAVING the now vegetable stock you've made.. you'll use it later on.. 

--RICE--

Dice very small

add to rice with sugar, pinch of salt.. I used a little chili powder in the rice liquid which also consisted of 1/2 of my first Pale Ale I've brewed from a kit using a few of my pops techniques as well.. Pic below

(I make rice like risotto most of the time, fry with onion--deglaze w/stock and keep adding liquid, rapidly stirring until smooth gravy-like sauce is had.. but that's a whole nother post!)

After the rice is about 1/2 cooked, start cooking the

--CHICKEN--

We use split breasts.. low cost, and you get a two each of a breast and tenderloin.. $4.35

Wait to slice the lemon until the end and have a strainer or lemon press close by.

I add all the herbs in whole, you do as you choose.. I just pluck out the bigger pieces.. I find it brings a much more intense flavor with the stalks.. 

--------------------------

First, head a good sized skillet on high heat.. 

Get the pan good and hot, and if you don't have al-clad or something that won't char on contact, use a non-stick but WATCH YOUR TEMP.. Those pans release some nasty fumes sometimes and none of us want that.. 

Add olive oil to the pan, add the VERY WELL DRAINED AND DRIED potatoes to the oil

season with salt, pepper, cumin, chili powder and paprika

Cook for about 3 - 5 minutes depending on heat and remove from oil, saving oil in the pan, they will be a little oily I know, but it will make sense here in a sec..

Add Chicken to that same pan, add a little more oil if you must to prevent burning, but not too much as you are then boiling in oil.. after chicken has left the pink stage and is going to white.. (not too long after as it will still cook and finish after)

Add Flour, mix to form a nice RUE and add the potatoes back in..

The potatoes now are giving the rest of the oil to the rue, making a delicious paste.. 

add a little, and I mean a little pinch of salt here before adding liquid.. stir well and cook the chicken/potato rue for another 1 - 2 minutes, making sure not to burn it.. adjust flame accordingly

ADD YOUR POTATO STOCK NOW -- or around 1 1/2 cups (it's what I had)

ADD LEMON SLICES ON TOP.. THICK, SAVE/DISCARD SEEDS and SAVE last 1/4 of lemon for juice

Season with a light peppering again, add whole (or chopped) greens and COVER for 15 minutes

Stir and check sauce at least once.. if you need to add more liquid, the stock or water is fine, just a little though

turn off heat, let it sit for 1-2 minutes uncovered, remove lemons, squeeze remaining lemon in

Serve with fresh diced tomatoes and ENJOY!!!

~ Chef Dad ~

<3 Thank you again, ya'll rock!! <3

Pork Chop Teriyaki w/White Sauce Pasta

Pork Chop Teriyaki with White Sauce Pasta

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Pasta is steamed broccoli w/a simple white-sauce angel hair pasta

You will need

------------

Pork Loin cut into 1/2 in thick steaks 

^^^ This is how you save $$ ^^^

(14-16 steaks, freeze what you don't use)

Flour

Salt & Pepper

Apple Cider Vinegar

Whole Garlic Clove Cracked

Olive Oil

Brown Sugar

Soy Sauce

Fresh Chicken Stock (1 1/2 cup total) (if boxed, low-sodium a must)

Celery Seed

Fennel Seed

Ginger Powder

---

MARINADE THE PORK IN ALL THE BELOW INGREDIENTS FOR AT LEAST 1 HOUR

In a medium-heat saucepan:

Apple Cider Vinegar (1tsp)

Brown Sugar (1/3 cup)

Soy Sauce (2 tbsp)

Chicken Stock (1/2 cup)

Olive Oil (1 tbsp)

You will be making your own BBQ SAUCE... it can go from perfect to burnt in just a matter of moments

Pay attention to it..  but, BEFORE you put it on MEDIUM-HEAT (very important)

MARINADE THE PORK IN ALL THE ABOVE INGREDIENTS FOR AT LEAST 1 HOUR

Prepare the sauce, while you are cooking the pork

It will finish before the pork.. that is good :)

Keep stirring until it becomes like runny pancake syrup (as if it were heated)

Take off heat, transfer to new container, and let sit until needed

WASH THAT PAN NOW OR YOU WILL REGRET IT..  hot hot soapy water

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POUND PORK TO 1/4" STEAKS WITH TOOTHED-TENDERIZER

Much like pork-cutlets.. wait.. EXACTLY that! ;) 

Add all remaining dry ingredients to flour

---

Flour

Salt & Pepper

Celery Seed

Fennel Seed (ground to powder, use fresh)

Ginger Powder

---

NORMALLY, you would use an egg-wash or milk.. NOT HERE --  We've used a thick marinade and you should still have LOTS on there.. pour the excess into the ABOVE MEDIUM HEAT PAN and start making your BBQ, then continue on below..

Coat each pounded pork thoroughly with the flour mixture

Add a little olive oil to the pan, get it nice an hot and crack the garlic clove, remove the skin and cut off the tough end.. put the whole clove in the oil to season

Put 3-5 Cutlets in pan in a fan pattern, don't over-crowd, use two pans if you have to

Brown each side for 3-5 minutes until golden brown

At this point I added fresh Thyme, Green Basil and Royal Purple Basil to the pan over the cutlets for flavor

Leave chops in there, and slowly pour 1/2 cup of the remaining CHICKEN STOCK in there and COVER!

Turn the temp to medium, check your sauce, should be about done, transfer to the new dish and keep an eye on the chops, moving the pan (which has now formed a delicious looking sauce by now)

Cook for another 15 minutes covered, 5 uncovered and add a LITTLE bit of stock as needed to finish the dish, this will depend on how you've cooked it... keep it moist and a it will take a beautiful red color (and TONS of flavor!)

Serve with a great pasta and top with a little bit of the BBQ and some of the pan drippings

You'll be dreaming of them that night like I did, lolol..  SOO GOOD

ENJOY!!!  ~Chef Dad 

Thank you again for all the support you've all given recently!!  You are amazing!!!  <3

Tikka Masala over Aloo Dum **news!**

The bigger picture...

Throughout the short course of this blog, I've learned several things.. not only about myself, but about others too.. 

I've learned that people will give others a chance, when one might not always think he/she has a chance at all.. 

I've learned that I'd like to pursue cooking, as a career...  I'd like to try and open a restaurant one day and hopefully keep it in the family for generations if possible.. 

and

I'd like to officially announce today to this group, that I'm going to put together a COOKBOOK!!

Yep... either self-published or find an agent (Still looking).. Probably just online distribution through private copyright but hell, it's something I've wanted to do, others have asked me to do and my family would love for me to do.. so, there it is.. it's out of the bag.. there will be a What's For Dinner Dad?! cookbook with recipes that I've created and my methods for each recipe.. XD  

I want to give a special thanks to the facebook group for reaching 200 page LIKES to achieve this blog entry!!  

The blog will continue now with REGULAR posts and many recipes, sharing of methods and daily life, from a skewed point of view.. Enjoy..

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Some of you have expressed interest in how I made the Tikka Masala over Aloo Dum, below is your recipe!

Indian food is love of food and culture

Respect the ingredients that you use to make this... good in, good out 

If you absolutely cannot find fresh spices, your local grocery usually has some form of the spice in jars.. major stores too.. go with whole spices when possible (and needed), and if they don't have one type, you can usually google it and figure out what whole spices are needed to make a particular powder..  do your best and PREP PREP PREP (very key)

What I've done for this dish is combine two recipes.. Tikka Marsala and used to potato method without the curry for Aloo Dum ... Nice chicken and potatoes, a good curry and great flavor.. 

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What you will need

---------------------------------------------

2-3 lbs Boneless Chicken

--Ginger/Garlic Paste--

{3-4 cloves of garlic}

{fresh ginger }

--------------------

Onions Chopped

Green Chili (optional for heat, I can't have it =.(  )

Cilantro(coriander)

tomatoes sliced 

tomato paste

cinnamon stick

Curry powder

whole clove

fennel seed

chili powder

bay leaf

cumin seeds or powder

ginger powder

yogurt (squeeze as much water out as possible/greek yogurt/dry) 

fresh lemon juice

Ghee (clarified butter, heat butter, separate with cheesecloth, use clear oil) 

potatoes (small fingerling work well, if not just cube small)

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Believe it or not, I learned this by watching two separate videos, as always, I give credit, where it's due.. 

Watch these two several times to get a feel for what you will have to do here... Gordon's will be a bit difficult to follow, but the Manjula's recipe is direct to the point.. you will only be doing the potato prep from this video...  Boil, then fry potatoes, then you add them to the Tikka Masala ... 

Aloo Dum - http://youtu.be/g8wlWaEBncI

Tikka Masala - http://youtu.be/y-VjBxMufhw

Tikka Masala - VAHCHEF - http://youtu.be/QPCwH8uJawA (another recipe, but slower)

Above is the recipe that I used in mine.. a bit different than Gordon's! (which is delicious, I've made it before)

I do NOT add sugar to mine.. I think the ingredients provide a sweetness of their own!  

also, I used WHOLE garam masala vs powdered.. another big difference..

TIPS: Cook the garlic/ginger in large chunks, it won't matter because you will be blitzing them anyhow.. they brown nicely and give good flavor!  I do NOT blitz my bay leaf as it's provided undesirable results (dried bay leaf, fresh would blitz fine)

Fry up the chicken pieces in the SAME PAN you built that delicious paste with!

Simmer the curry, longer the better sometimes.. let it get deep red and taste it!!  if  it tastes like spices, add salt, the whole dish will change after a few minutes..   I add the salt AFTER the blitz, while reducing..  it goes VERY fast in the video, I know.. but watch it again and again..  I've also included the VAH CHEF Masala video for reference.. he's also very funny and I've tried a few of his recipes and they are DELICIOUS!!  (although he uses a LOT of ghee sometimes and I cut back on it)

Add coriander and serve...   add the potatoes after the blitz (of course)

It was very very good... the potatoes soak up the curry and really melt in your mouth.. 

I hope you all enjoy this little concoction I've threw together and if you make it sometime, let me know! =D

~Chef Dad

Find us on FACEBOOK!! =  whats4dinnerdad

Twitter = microd0nt (with a zero)

New Beginnings Part 2

Pesto Mac & Cheese!! (Finally)

----------------------------------------------------

Before we get to the very very very very delayed continuation of this blog, I just want to say.. 

Thank You..

Thank you, to ALL who have stood by me throughout this transitional period of my life and stuck by as I try and deal with the many many changes that have come my (our) way since my last post.  

You can expect much more in the next couple of months, including a new website! (whats4dinnerdad.com)

-------------------------------------------------

Well, whats new you ask?  Well, I'll tell you.. LOTS!

Firstly, and most recently..

I'm going to be a DAD!!!  - Yes! Chandra and I are going to have a baby and as of this writing, are starting our 6th week!  We are very excited and count this as a blessing upon our home!!  Those who know us, know we have been trying for almost 2 years, during which, we were unable to conceive and were heartbroken with 2 miscarriages during that time.. it's been an emotional roller coaster for us for sure, but.. all is very well with this pregnancy and we look forward to bringing you updates throughout.. 

Also,

We are getting married!!  September 24th, 2011 - Chandra Risk and I will become Mr. and Mrs. Sullivan!  Not only that, but I am also in the works of adopting Dalton!!  After we set the date, the next week, we found out we were pregnant!  Amazing!! (like the baby was saying: get off yer ass and marry this great woman and I'll be along shortly, heheh)

One more important bit, and a sad one.. My father did loose his battle with his illness and is now watching from above.. this has effected all of us of course, and one of the main reasons I just  have not had the energy or passion for expressing my feelings on this, or any, medium... He was an amazing man, a great inventor, award-winning brewery owner, and a fantastic father.. I'll miss him always, but honor him in teaching my own children the foundation my own life was built upon as well as continuing his brewing legacy! (Beer recipes and photos of the brewery when it arrives, as it's being transported to my doorstep, sometime in the August-September months)..  I was taught by the best, and I can't wait to share his, and my passion for brewing, with you all..

Now...  on with the show

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Pesto Mac & Cheese - Freakin Delicious!

Pesto Mac is something I came up with one night.. I wanted mac n cheese with dinner, I wanted it baked but I didn't just want plain (but hardly boring) Mac... so, I decided to try something.. usually, when I cook noodles, I add a bit of oil after draining to keep from sticking and to give a little flavor.. I thought, well hell.. I have tons of basil from my garden.. pine nuts, some olive oil... why not  give it a try... the result... mind-blowing deliciousness

You will need: 

Elbow Macaroni (or bow-tie works really well to hold the flavors)

Cheddar Cheese (or any really good melty cheese, Gouda works well in combo)

Butter or Margarine

Panko Bread Crumbs

Flour

Milk

Salt 

Pepper

Pesto (homemade is best.. Use the youtube link below to learn how to make a pesto)

http://www.youtube.com/watch?v=XbzvuZpjVU0&feature=related

--------------------------------------------

Mac n Cheese is very easy, but delicious to make!  Pesto Mac, is just as easy, only you add a bit of the pesto in two different places during cooking for a full flavor..

PREHEAT OVEN TO 400 deg F

Prep everything first, it'll make all of this go much smoother (make pesto as well)

Get your noodles going, I use enough to feed us and leftovers for the next day, about 1 box of noodles... IMPORTANT:  Salt your boiling water with about 2 pinches of salt!

I'll add here really quickly that each small portion of this is about 500 calories, so as delicious as it might be, try to stick with small servings or just serve this for the entire meal.. don't blame me if you gain 10 lbs eating the whole pan ;)

To create the perfect cheese sauce:

Melt 1/4 a stick of butter in a medium-high sauce pan

do NOT brown butter, it will give unwanted flavors

- add a spoonful of your pesto here! -

add about a tablespoon of FLOUR (not butter, lol) and whisk together to form your Rue

let the flour cook while constantly whisking for about 3-4 minutes

Add milk slowly, whisking quickly while the sauce starts to form

(without pesto, this is a simple butter white sauce, instead of milk, use wine to make a delicious white wine sauce base)

once you have a slightly thickened sauce, reduce to medium, add a bit more milk to thin it out.. you'll want it a little thin because we are going to start adding the cheese now..

*TURN OFF THE HEAT* AND SLOWLY ADD THE CHEESE

I use about a Cup each of Smoked Cheddar and Gouda, you know your families tastes, add what they like!! (*just make sure it's a melting cheese)

Add milk as needed, whisk constantly to prevent clumping

Add noodles to a deep baking dish of your choice - Ceramic and glass are easy clean up here

Casserole pans work for us quite well..

Before you pour the cheese sauce on, add another spoonful of Pesto (or two) to your noodles in the pan and mix well! ALSO, add about a handful of Panko bread crumbs to the noodles too, no.. they won't get soggy, they are panko and you'll have a delicious crunch throughout.

Add the cheese sauce to the noodles and mix well... add as much as you'd like.. we love it cheesy, so we add it all... use your best judgement but for goodness sake, do not skimp on it!

Melt a little butter (1 tsp) and mix 1 Cup of Panko in it.. stir well, coat well

Sprinkle the bread crumbs over top, as well as some of that leftover cheese...  coat the entire top with the bread crumbs and cheese

In the oven for 30 minutes...  and ENJOY your delicious PESTO MAC & CHEESE!! 

See you on Facebook, Twitter, Whats4dinnerdad.com, and of course, right here..

Chef Dad(dy)!!

!Day Valentine's HAPPY¡¡¡¡

Happy Valentines Day!! -- hehe

[ Chicken Scallopini, The Rose Edition ]

Ok, before Chef's start bashing me, this is just a take on Chicken Scallopini, my father has a very interesting take on this classic Italian dish, usually with a flattened piece of Veal and a white wine sauce w/maybe dried tomatoes, olive oil, etc.. (several variations)

This, is not that... this is something that I was brought up eating, and over the course of my learning sauces and cooking in general, have changed and worked with many different combos of this dish.... This being a red holiday, it's tomato sauce vs white wine... and boy was it good!

Here we go, ready?

Prepare plain white rice...  unless.... you can make a risotto ;), then, a simple butter, little bit of olive oil,  onion, de-glaze with a little sweet white wine, add a ladle of boiling stock to cover and reduce over and over until creamy... add a knob of butter and Parmesan...  (google gordon ramsay's risotto, simple and delicious)

I serve this over rice/risotto and it's delicious... different than a typical scallopini, but.. it's great!

Chicken - cube about 3 whole breasts, serves 4 with leftovers

1 gal baggie - add flour, season with salt and pepper

Prep all of this before you start cooking please, start rice about 20 minutes before chicken

Add chicken pieces to baggie o flour -- 

shakeshakeshake, shakeshakeshake, shake yo bootay (Motown Baby!!)

Preheat non-stick skillet to hot (NOT smoking)

add olive oil, and then drop about half the bag contents into oil 

(ok, I say drop, but don't freakin drop them in there or you will be visiting the hospital with your love one, use your head, get something to "place" them into the oil with)

cook until slightly brown, remove from oil, and finish the rest in the oil... add a little more in needed, but not too much or your sauce will be floating (eww!), just enough to cover the pieces and brown them...

You will have brown bits on the bottom... GOOOOOOOD!  This is the FLAVOR!

Quickly before it burns, add about 1/2 cup of white wine OR water to the pan to de-glaze... 

I used...water, for this version... I just didn't want the overpowering taste of a wine to come through in this sauce, I wanted a light tomato sauce, so I used water... user preference here, but stick with me on the water, and you'll do just fine...  

get the bits on the bottom up!  your sauce will thicken a little, take the chicken you removed and re-add to the sauce.. it will be come thick, quickly... add a little more water and stir.. reduce heat from mid-high, to low-med (gas at about 1/4, electric about 4)... ADD 1/2 can of TOMATO PASTE and chopped up sun-dried tomatoes... let reduce and keep adding water to the sauce, keeping thick..  

Time...  is on your side...   the longer you let this reduce, the better it will be, plain and simple... 

if it runs too thick.. add another 1/4 cup of liquid, and reduce again... before serving (about 10 min before), add a 1/4 cup of liquid to the sauce, and pull off the heat... 

Top with mozz over the risotto or white rice and you have a winner!!

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Update

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Sorry for the delays!! Yes, everyone has one... mine however, is concerning my father and his declining condition and I just need to focus my attention on all my family right now... Stick with me, and the rewards shall be great...  

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Hold her closely, keep her warm, and love her always....
Happy Valentine's Day!

I'll leave you with one of my favorite love songs on the planet:

http://www.youtube.com/watch?v=9v_cdyRm6H4&feature=related

~~Chef Dad~~

TOMORROW:  PESTO MAC N CHEESE!!!! 

 (I know, I know, I promised this already, but seriously, the wait is worth it and you and your family will LOVE this, and being that It's already done, I'll be posting at lunchtime, so you can make this for dinner!!)

George's International Market

Last night, we went to our favorite Mexican restaurant, George's International Market (yup)

If you haven't been to this market and you are a foodie, then please.. do yourself a giant favor and GO THERE... it's amazing..  and, they have a little to-order restaurant as you enter that serves the BEST Mexican cuisine in town, hands down, no questions asked... well, that is, if you like AUTHENTIC Mexican foods  (San Diego/TJ/And Southern Mexican regions)...  $5 gets you a burrito the size of your head and almost impossible to put down...  The Chorizo is fresh, as well as all toppings which are pulled right from the store itself and prepared in front of you... Don't miss out on this place!!  

While you are there, browse around the diversity of all the different foods there!!  You are sure to find SOMETHING to cook with :)

No recipes tonight (tomorrow I will update with the Pesto Mac)

ok, I lied... :)

Here is a little something sweet, I made for my sweetie one night, then re-made for friends at their dinner party..  Easy and super-quick to make.. looks elegant and tastes fantastic!

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Chocolate Peanut Butter Bananas

  

Recipe:

Simple as can be,  take one banana and cut in half put on a serving dish

Sauce

1tsp butter

choco-chips

large scoop of peanut butter

Melt butter on LOW-MED heat (do NOT brown the butter or this will taste funky!)

Add choco-chips slowly, stirring them in to melt

when the last chips start to melt, add Peanut Butter

Take it off the heat as the last of the chips are starting to melt, as you add PB

That's it!!  Don't wait for it to cool... I used a agave nectar bottle (like the hair dye bottles)

Fill up container, and apply to bananas...  I still have some mix left, just re-heat to use..

EDIT:  Totally FORGOT this part.... Being that this has PB & Butter in it, if you add it over ICE CREAM, you will now see that you have ALSO just made your very own....

Homemade MAGIC SHELL!!!

Good Schtuff Maynard

Good Evening Everyone!  ~ Chef Dad

a born again... Father... :)

No... no religious overtones, no bickering about who's right and wrong..no.. 

I love family, dance, food, music, life, LIVING, being apart of anything, no matter if it's something, or nothing

Our son is growing up to be quite the young man... Full of pain from his father (biological), and full of joy from the family that surrounds him... I know this pain/love well.. I've endured it throughout my life, and plan to be right by his side during his pain.. his joys, his laughter.. everything..  He's my kiddo, my little guy... a superhero :)  He inspires me to do.. to ebb..  I just wanted to dedicate this menu to my son, Dalton..  you rock little man!

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What's for Dinner Dad?!

Roasted Pork Loin w/homemade BBQ Sauce

&

Dalton's Favorite Homemade Mac n Cheese 

 (Pesto Cheddar w/Panko Bread Crumbs)

(( Tomorrow's Recipe))

ENTIRE MEAL (including Mac n Cheese):

Total Cost = $13.00  /  Servings  10-15

That's $0.87 a serving... yes... 87 cents! 

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Recipe: Not out of a book this time, this is all me.. :)

BEFORE ANYTHING:  TRIM THE SILVERSKIN of ANY Pork loin/butt, any

http://www.youtube.com/watch?v=LFVYcfyd_S8

watch and come back, please.. :)

Pre-heat to 500 Degrees F.  Yes 500 says the crazy man, do eeet! (you shall see soon)

Dry Rub:  simple dry rub, big flavor.. that simple.. 

                  Take a WHOLE bulb of garlic and cut it in half (quit whining you'll see why in a sec, lol)

                  Season the cut end with salt and pepper  (it will let the bulb "bleed" out the flavors)

                  Cut one large onion into quarters (that's 4 pcs), while waiting for the garlic to bleed..

                  RUB bulb of garlic over the entire pork loin (yes with the salt n pepper on)

                  Drizzle olive oil top of loin, turn the loin over (roll it in the oil)

                  Dry Rub = Kosher Salt (1tsp), Fresh Cracked Pepper & onion powder (lightly cover all)

                   (variation: add fresh fennel and a little fresh nutmeg to the top)

THAT's it.. you are done, don't touch it (beep beep, your oven should be pre-heated to 500deg. F!)

USE a RACK - PUT LOIN ON RACK 

(nice rack!.. no I was talking about...oh nevermind, lol)

Big Roasting Pan w/a rack is what I use, and it's important to have one.. you won't need to cover and you won't need to baste, and it will turn out delicious, tender and you'll just have to trust me on this one..  Don't have one?  Go get one... I know, I know!!  they are expensive and it's ..yaddayadda.. Ok..fineeee..don't use a rack!! (but, it will not turn out the same, and don't cry to me if it takes WAY longer to cook..  but, I suppose you could just throw it in a normal large pan and go... BUT, it HAS to be a deep pan, because there WILL BE LIQUID INVOLVED)

Okay.. we good on the pan?? good..

Loin, on rack, in DEEP pan and... ADD ONION to pan, WITH

1 CUP of water/stock/wine

2 Tablespoons of vinegar (I used red wine vinegar tonight)

1 Tablespoon of olive oil / walnut oil / grapeseed oil (will effect sauce flavor)

(adjust these as needed as per weight of YOUR loin, ours was huge @ 5lbs!)

Basically, I use 1/4 cup of liquid per lb, go a little more, it won't go to waste!

Below is a little reminder to WHY you are doing all this:

Open oven, and quickly (watch face to avoid hot stuff), put Loin in oven and close ASAP

Set timer to 30 minutes.......................DING

DO NOT OPEN OVEN

DO NOT OPEN OVEN

DO NOT OPEN OVEN

TURN DOWN TO 350deg. F. and SET TIMER TO ::: 2 Hours Please :::

If, for whatever reason you smell burning/etc..  it's simply that there wasn't enough liquid and it did it's evaporated now...  add more water, everything will be fine.. just add water/stock (NOT WINE, as it's alcohol and fire + alcohol = kitchen fire, not likely, but possible)

AT 45 MINUTES TILL DONE:  SAUCE TIME

I said don't open the oven..., lol.. do this at the end if you are using pan juices to make this

Sauce: Heat and reduce by half at high heat (be very careful not to burn it or yourself)

Brown Sugar -- 1/2 Cup

red wine vinegar -- 1tbsp

water -- 3/4 cup

olive oil -- 1tbsp

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Remove Loin from oven, and set to REST for 10 minutes (do this)

Brush on sauce and re-fire for 3 minutes (put back in oven to caramelize)

repeat until desired (not too long or you'll have taffy!)

Enjoy!!!!!! Have a great night and please let me know if you ever try it!!  ~Chef Dad

 (this method of cooking the loin I'm teaching will work with whole chickens, turkey (although slightly different), hams, bacon (yep) and many other large meats (especially brisket! awww.. spring where are you when I need you..blast! anyhow..)  I usually just make gravy from the poultry side of things though..)