Yes my dear.

You eat with you eyes and nose first.

I'm so proud of you!!!

 

Any new recipes that anyone wants to post?

 

I'm making French toast this morning and it's wonderful. See page 1 if you want Chef's goodies.

Cheers!

 

So it's the 4th of July tomorrow and I've been prepping in my kitchen tonight. I'm sitting back with a glass of wine and I thought that I'd give you a glimpse into my 4th and some recipes.

Margarita Chicken

6 Chicken Breasts Split, bone-in, skin-on
Sea Salt
Fresh Ground Black Pepper
3 Limes, quartered
2 Lemons, quartered
1 Sweet Onion, sliced thin
4 Cloves of Garlic, minced
1 Bunch of Cilantro, chopped
6 oz Tequila
2 oz Triple Sec
3 c. Margarita Mix

Season chicken with pepper and generously with salt. Quarter the limes and lemons and squeeze juice in a bowl, toss in the rinds and all remaining ingredients. Marinate in a tightly sealed container overnight making sure that all of the chicken is covered in the liquid. Grill outside over medium heat until done. Enjoy

Filet Mignon with Garlic Cabernet Marinade

Purchase very good (choice or prime grade) filet steaks.
Freshly Ground Black Pepper
Sea Salt - USE WHEN ON THE GRILL
6 Cloves of Garlic, minced
2 c. Cabernet Wine or your favorite red
2 T. Worcestershire Sauce - Lea & Perrins only

Place the steak in a container and rub with the garlic and freshly ground black pepper. Mix the worcestershire and wine and coat the steaks. Marinade over night in a tightly sealed container. 1 hour before preparation remove the steaks from the marinade and pat dry with a towel. Let sit at room temperature before grilling. Grill at 500 degrees or a very hot grill. Cook until desired doneness.

Other items that I'm making in a moment are:

Pineapple Coleslaw
Pie Dough for 2 deep-dish apple pies
Aquas Frescas - Pineapple & Watermelon - maybe those tomorrow

More...........

Let me know what you think or if there are other good 4th of July recipes we're missing.

Cheers!

Chef

 

that menu, sounds like a good party to attend. haha

am def gonna try the filet marinade. got a few in the freezor.

 

OK, I had this one written up in the paper back in sydney, I'm pretty proud of it :P (off the top of my head, so forgive the rough description)

Chocolate teardrops

Basically you melt some *high quality* chocolate over some hot water until it's nice and smooth

wrap your bench in some plastic wrap (to save the mess!)

put down some thicker plastic sheets (I used overhead projector sheets cut into 3 sections) so they are roughly ~3 inches x 7 inches or so.

Spread a thin layer of chocolate over the plastic sheets and then fold them end to end and stick a peper clip on the ned to hold it shut.

Stick it in the fridge to set properly.


Filling!

Now, you can use what ever you like to essentially fill these puppies up. When i come up with this, it was around valentines day so I used a very rich, fresh whipped cream which had fresh strawberries slices/quarters (depending on the size) through it.

Base!

To complete the taste and presentation, I used a mango and mint salsa.

Basically dice up some fresh mangoes and put them aside.

Slice up somefresh mint (use a SHARP knife) you don't want the mint to go brown because you bruised it with a dull *** knife. It has to look good! :P

Take the skin of the mango and scrap off all of the mango pulp from the inside of the skin and from around the seeds. Depending on how much you're making, you can dice up an entire mango in the pot as well. Combine some sugar and water and simmer that for 20 minutes or so until it's slightly thinner than a gravy but still coats the back of a spoon without issues.

Now, strain the sugar syrup and put it into a bowl, combine the fresh diced mango and mint into this syrup and stick it in the fridge to cool down.


Once everything is chilled, (including your serving plate)

Spoon some mango and mint salsa onto the plate. Place your teardrop in the center and spoon your desired filling (cream and strawberries in this case) into the center of the teardrop. Finish with a nice decorative mint spear


This also works well when served to a new GF after a very cool dinner. Just the icing on the cake so to speak :P


**** Oh yeah, don't forget to take the paperclip off, when you do the plastic should come away from the chocolate without any issues at all.

 

Okay, this is the perfect pie crust recipe. The technique is as important as the recipe. Write this down and use it always. It will be the best pie crust you've ever had.

3 c. Flour, All-purpose
1 tsp. Salt
1 1/4 c. Shortening, Crisco ONLY!!!
1 each Egg - Ice Cold
8 T. ICE WATER
1 T. White Wine Vinegar

Sift or whip the flour and salt together. Add the shortening and cut or rub into pieces the size of walnut halves. THIS IS A VERY IMPORTANT STEP - DO NOT OVER-WORK! Beat the egg and add the water and vinegar. Add to the flour mixture and press together just until all of the flour sticks together. Do not over mix!!! Refrigerate for two hours or overnight. Roll out somewhat thin and it makes 3 10inch dough rounds.

The most flaky and tasty pie crust around!!! (If you do it correctly)

 

phyllo spinach rolls

1 T olive oil
1/2 cup chopped onion
1 10 oz. frozen chopped spinach, thawed, squeezed dry
8 oz. cottage cheese
8 oz cream cheese
4 oz crumbled feta
1 egg

phyllo pastry sheets (or if you don't have the patience to work with it, use the pre-made phyllo cups)
melted butter

cook onion, turn heat to low, add the rest, (except egg) till cheese melts & is combined. take off heat and cool a bit, then add egg.

place phyllo sheet on counter and brush with butter, add another sheet, etc ect, i use about 4 sheets. put filling at edge and roll up. brush with butter and bake at 350 for about 40 minutes or till brown. then cut at diagonal. looks and tastes better with the sheets, but the cups are easier, faster and are good for appetizers.

i had these last night and everybody liked them.

 

maybe SOMEONE will give me a good recipe for brisket. something not like shoe leather for oven or crock pot. don't really care what flavor the marinade is just so that it's as tender as a brisket can be. been cookin for several years and still haven't got that one down yet.

there's got to be some one here that knows something about cooking.

 

BUMP

just in time for all the holiday parties. any good drink recipies? or appetizers?
anybody???
i always get tired of doing the same thing. new ideas would be nice.





(haven't seen the Chef around for a while, maybe he's got some ideas to share)