SURF N TURF COOKING DEMO

February 5th I conducted a cooking demo at Surf N Turf Market in Sebring FL. On the menu: Grilled Scallops with a Seagrape Honey Sauce, Shrimp Scampi, Citrus Dill Pangasius with an Apple Cabbage Slaw and Crab Cakes with a Remoulade Sauce. I capped that big menu off with my Blue Ribbon Key Lime Pie and a Strawberry Tiramisu for dessert.

I loved doing this demonstration because I want to showcase my culinary abilities while making new connections with the community. It was a very fun experience. I was able to share my knowledge of various types of seafood and give people new experiences for there taste buds at the same time.

We had around 150 visitors and I had so much fun talking with everyone about seafood and my company's various abilities to serve an event. it was a huge success and I'd like to thank everyone who was there! A special thanks goes out to Surf N Turf Market for giving me the opportunity to create art that day.

Look for me there next month on March 12th from 12-2. I'll be cooking Lime Shrimp Skewers with Mango Pineapple Salsa , Beer Steamed Clams with Garlic Butter Sauce, and Pan Seared Cod with Basil Sauce. Stay tuned for more info and thank you for all your support- Jacob

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WINTER CHOPPED

If you don't already know, I am a huge fan of the show CHOPPED! I love the creativity and I frequently test my own skills at home with the help from my wife and friends on our company's Facebook page. They are my basket and pick ingredients for me to use. This winter I had red currant jelly, butternut squash, and scallops. I decided to cut the squash in 1/4 to 1/2 inch thick circles coated with my favorite sea salt pepper and dredged in flour and some Greek seasoning, and pan fried till crispy. While in my sauce pan I made a glaze with red currant jelly, red wine and a dash of honey to balance the tartness. While that was cooking down I Got some oil hot in my saute pan and used my special seasoning for seafood tossed my scallops and gave them a quick cook. Then took the fried squash and topped it with the scallops and finished with the glaze over top. It was fun to experiment with such great bold flavors. This would be a great appetizer at any dinner party. Hope you enjoy! Take care till next time!

Breakfast Blog

Originally written 1/5/11

Hello again! Let's talk breakfast because who doesn't love a good breakfast or brunch dish. This morning I made a mojo chicken, fingerling potato, tomato and spinach hash. You would want to to start to fry the chopped potatoes first because the texture you would want to allow enough time for proper cooking. While that's going chop or dice your pre-cooked chicken from the night before along with your spinach and tomatoes. Than add the chicken to the pan followed by the spinach and tomato. You could also spice it up a little with peppers and onions , I kept it simple with sea salt pepper and garlic to help accentuate the flavors of fresh ingredients. I had a loaf of sourdough bread that my Grandmother-in-law made on hand so I sliced a thick piece to toast and poached two eggs to lay over top of the buttered toast drizzled with homemade hollandaise sauce. All the flavors are amazing and this meal would be a great way to kick off your day I hope you try it and enjoy!

YUMMY IN MY TUMMY

Originally written 1/5/11

Today I made a par broiled and grilled lamb chop cooked in red wine and fresh rosemary with some sweet onions. I paired it with a tale of two eggplants, one being grilled on medium low heat with a marinade of extra virgin olive oil and garlic, while the other was pan fried with some salt and pepper minimal flour and Italian bread crumbs finished in the oven with some feta cheese. I find lamb a delicate protein, very flavorful. It needs to be treated with respect like every ingredient on the planet. I chose to use rosemary to accentuate the natural flavor and utilized the red wine in bringing out both components. It's a well rounded dish to dazzle any one's palate. Stay tuned for more goodness on my foodie journey. Thank you for all your support.

Originally written on 1/9/11
I view food and cooking as passion filled inspiration, so in the kitchen the other day I went with my instincts. I started with a steak sirloin marinated with some light extra virgin olive oil, kosher salt and coarse black pepper. I set that aside and started my steamed white rice. Then placed the marinated steak in a hot grill pan to seal the juices, grilling it on each side for 4-5 minutes. While that was going, I started a Demi glacé, with some shaved fresh Ginger and minimal Ginger powder, soy sauce and toasted sesame for added flavor. Letting that simmer I finished off the steak and did a quick saute of mixed broccoli, carrots, sugar snap peas and celery, sliced the steal diagonally.
Finished plating with the sauce drizzled and ladled onto the plate. Creativeness is a staple in today's kitchen. I stand by it and always will. It's got to be passion from the heart to the fork! Take care and stay tuned for more dishes to enhance your foodie!