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!

Chicken Picatta

Today I am writing about a chicken Picatta over a bed of tri color rotini. I started with the chicken I took the breasts and gave them a egg bath with a small amount of Italian seasoning and garlic then I coated them in Panko bread crumbs and baked them off. I usually do the picatta in. Sauté with a wet dry wet ratio in dipping but I wanted to use panko because I find it a lighter texture. As the chicken was cooking I got my water to a rolling boil and placed my noodles in. And in my sauce pan I put in my heavy cream, lemon juice, and some Parmesan cheese. In a small sauté pan I just coated the bottom with some cooking sherry. And tossed my capers than added the contents to my sauce pan until it reached a creamy mixture. It varries slightly from a traditional picatta recipe. But has the core ingredients it was a wonderful creation of taste. Thank you once again for your time in reading stay tuned for my family, food and thanksgiving post! Take care

Asian Infusion

Today I am writing about a asian infused dish. I had some tilapia fillets and I wanted to get a little creative so I made a hoisin pineapple glaze for them and baked them off at 375 with some chunks of pineapple for a little added flavor. While that process was underway I put on my pot of nishiki rice for the tilapias bed. For the sides to bring the meal to a complete state I did a quick sweet and sour stir fry of broccoli, shallots , and mushrooms with a pita seaseme stick for dipping in the extra sauces and flavors. This plate is sure to move your pallate in many great ways.

Steak NOM NOM

Hello again everyone! Today I'd like to talk about steak. I made this dish with a sirloin I cut into strips and grilled over medium high heat with a even mixture of salt and pepper. While that was cooking I utilized some heavy cream and parmasean cheese and a small amount of a white wine to conclude my sauce to top the steak and the bed of zucchini, yellow squash, cherry tomato and garlic sautee. The finished product is not only delicious but a colorful presentation sure to please anyone you make it for. Check back for more pointers and technique very soon. Have a great day.