The Flying Chef

Bratwurst

2009-08-01T15:39:00.000-07:00

1/4 cup butter
2 medium onions, sliced into thin rings
4 garlic cloves, finely chopped (optional)
3 to 4 (12-ounce) bottles of good quality German beer
8 bratwurst links
8 small, crusty bread rolls
Whole-grain mustard

Prepare the grill for a medium-hot fire

Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic; cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.

Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.

With tongs, place the bratwurst in the rolls. Serve with the onions and mustard.

Happy Brewing

2009-08-01T13:53:00.000-07:00

Have you ever thought about brewing your own special beer? Below is just a basic list of what you will need to get started. If this list seems like a lot then you might want to pick up a simple brew kit from Mr Beer.

Equipment:

* Pot for boiling: Any pot that can be put on a stove. Typically, you will want a pot slightly larger in volume than the size of the batch of beer you intend to make. Most brewers prefer stainless steel, but for a starting brewer, any common household pot will suffice. I like a minimum 7 US gallon pot for a 5 US gallon batch.
* Bucket/Pail: This is what brewers refer to as their fermentation vessel. Typically, it's a 5 US gallon bucket with a tight fitting lid. Be sure it is made of a food grade plastic. I have had good luck finding these buckets at local bakeries as well as my home brew store. You'll need two.
* Airlock: This is a small contraption that allows gasses to exit from the fermentation vessel while it prevents outside air from entering.
* Sanitizer: There are lots of sanitizers suitable for use in your home brewery.
o Chlorine bleach is common for beginners because it is readily available.
o Iodophor is an iodine based sanitizer that is used in the beverage industry and can be found at the local home brew store.
o Acid sanitizers are another option, also available at the home brew store.
* Vinyl tubing: Found at the hardware store, vinyl tubing is used to transfer liquids from container to container.
* Spigot: Most home brew stores sell spigots that can be affixed to the fermentation bucket for easier, gravity fed, transfer of the beer.
* Bottles: Your basic non-screw off brown beer bottle.
* Bottle caps: Also found at the brew store.
* Bottling wand: A plastic tube with a spring-loaded foot on the bottom used for filling bottles.
* Bottle capper: The device used to place the bottle cap on the bottle.

With MR.BEER® you can brew any style of beer imaginable at a fraction of the cost! Each home microbrewery will produce approximately 2 gallons of great tasting beer in as little as 14 days, and is the perfect starting point for beginning and intermediate brewers alike. Each kit is completely reusable and includes everything you need to brew your first batch of beer. I have a link on my blog where you can order your very on MR BEER for as little as $40.00. Happy Brewing.

THE ALL-IN-ONE BREAKFAST BISCUIT RECIPE

2009-07-07T15:52:00.000-07:00

Ok take a roll of 10 buttermilk biscuits from the refrigerated section at your grocery store.

Preheat your oven to 350 degrees.

Place each biscuit on a lightly floured surface, press or roll biscuit out enough to cover an oiled muffin baking tin. Press the dough deep into the tin and press up the sides to form a cup. Leave the center two muffin cups empty.

Then get together your favorite omelet ingredients (ham, sausage, grated cheese, onion, bacon ect.) diced up and mix in a bowl, set aside.

Mix in another bowl 3 eggs and 2 tablespoons of milk or heavy cream and salt pepper to taste.

In each biscuit cup place about 2 tablespoons of your omelet mix and then divide the egg mixture evenly between the cups.

Bake until egg mixture is set and biscuit edges are golden brown about 20-25 minutes.

Makes 10

Enjoy and remember to just put whatever mix you want in the middle and pour egg mixture over and bake.

Have you tasted a new wine lately?

2009-07-03T14:15:00.000-07:00

It’s the beginning of July, and with the celebration of Independence Day, commonly known as the Fourth of July, commemorating the adoption of the Declaration of Independence on July 4, 1776, it is time to get out of the wine comfort zone..

Ever find yourself stuck in the wine comfort zone? Drinking the same kind of wine because either you don’t know what to try next, or you can’t imagine that there’s anything you’d like as much, so it’s easier to keep drinking what you’ve been drinking or maybe trying a new label, but not a new variety.

Wine tastings are a really good way to try new wines, whether you put them on yourself or attend one at a local winery. If you host one at your home, invite a half dozen friends, and plan ahead to make the most of it. I will post tips on setting up your own wine tasting next week.

COLOR
The true color of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity whether the wine is brilliant or cloudy with particles is most evident when light is shining sideways through the glass.

The color indicates the age of the wine, quality and concentration. Examining wine through a colored glass is like staring at a beautiful girl that is wearing wraparound sunglasses. ROSÉ and light RED wines will be lighter in flavor, while dark red wines will be fuller in flavor. Rosé wine is pale pink when young and develops a warm orange hue with age. An overly pronounced red or orange color in a rosé is a defect. Red wines when young are usually deep purple and then become brick-red when mature. When brownish-red, they’re generally too old.

Light white wines are palest in color. Sweet white wines are usually darker in color than dry white wines. White wines begin clear yellow or greenish and then turn golden with age.

AROMA
This is the fruity, “grapey” scent in a young wine. The bouquet is a product of bottle age, and most good wines will develop it if allowed to mature. The glass should hold 10 to 18 ounces and the bowl should be biggest at the bottom, tapering to a small opening in order to concentrate the wine's aromas.

TASTE
One thing to remember is that taste is an individual thing. If you like the wine, don’t let anyone change your mind. You may taste sweetness in a wine, while the person next to you may not.
Accurate and complete wine tasting depends primarily on the concentration and acuteness of perception of the taster. But the right tools and an efficient approach can make a big difference, too.

I wish everyone a Happy 4th of July, please drink responsible and always make smart choices and plan ahead.

Holy Potatoes!

2009-07-01T13:16:00.000-07:00

Do you love baked potatoes but not always able to prepare an awesome one? Or you don’t always have time to wait... and wait... Let me offer you some help.

First pick the best, most blemish-free potato. They should be uniform in size, not too large and not too small but just right. Idaho potatoes should be long and thin and russet or white potatoes should be medium sized. Prior to cooking, the potato needs to be cleaned, with eyes and surface blemishes removed and possible basted with olive oil or butter and/or salt. Stabbing the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave without stabbing the skin might explode due to built up of internal pressure from unvented steam. It takes one and two hours to bake a potato in a oven. Microwaving takes six minutes but does not generally produce a crisp skin.

Wrapping the potato in aluminum foil before cooking in a standard oven will help to retain moisture and leaving it unwrapped will create a crispy skin. When cooking over an open fire or in the coals of a barbecue it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).

Salt, pepper and buttering the potato skin before oven baking tastes better but they still will have a steamed texture.

Potatoes may be "baked" in the microwave; I rub mine with salt, pepper and butter or olive oil. Stab the potato all over to prevent them from blowing up. A medium potato takes 4 to 9 minutes, depending on the power of your microwave. Keep testing for doneness, as even 30 seconds past the magic point and hard, dry spots will form. These do not really taste like baked potatoes, though, and will not have that delicious chewy skin.

Best way I think to bake your potato is to set your oven at 350°. Scrub, trim and if needed, stab all over the potatoes. Place unwrapped on medium or high rack and back for about 1 1/2 hours (less if smaller ones are used). They should have a fluffy texture and a crisp and chewable skin.

Next best way if you're in a hurry for just a very few potatoes. Set oven to 350°. Scrub, trim and if needed, stab all over the potatoes. Microwave about 5 minutes per medium potato, or until barely tender. Place in oven on the rack for 10 to 15 minutes while you put the finishing touches on the rest of the meal.

Potatoes are starch that are loaded with carbohydrates! They can still be a part of a healthy diet when eaten in moderation in combination with proteins and veggies. They contain vitamins and minerals. But don’t ruin that by loading up on all the fatty toppings! If you are sautéing meat, you can drain off the fat and make an un-thickened pan gravy by adding water. Or when preparing a dish with a low fat or fat free sauce, that can serve as topping too. Low fat or fat free sour cream, perhaps jazzed up ahead of time with some minced or dried dill, minced green onions or dried onion flakes, is great. Even "lite" margarine with no hydrogenated or trans-fats, such as Smart Balance, doesn't add too many calories when used sparingly. You can even drizzle the potato with a little good olive oil.

Still worried about calories?

Enjoy your baked potato and then exercise or take a walk to burn it off.

The Poor Man’s Steak Recipe

2009-06-28T05:01:00.000-07:00

2-3 lbs chuck roast, trimmed
1/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon liquid smoke
1/2 cup soy sauce
1 tablespoon white vinegar
2 garlic cloves, crushed
1 teaspoon celery salt
1 teaspoon dry mustard
1 tablespoon fresh ginger
1/4 cup brown sugar

Pierce the roast with a fork on both sides.

Mix all marinade ingredients together. Pour over the chuck roast in a zip-lock bag.

Refrigerate overnight or up to two days, turning several times.

Grill it as you would a steak. Let rest a few minutes, slice and serve.

Serves about 6.

It's summer. It's hot.

2009-06-26T14:44:00.001-07:00

Who wants to spend a lot of time in the kitchen when you can be outdoors celebrating the warm months with friends and family? The most popular style of cooking meat is roasted over an open flame. That can't be beat. You can pan-sear, oven roast and broil all you want, but nothing will ever compare to a open flamed grilled steak. The combination of a smoky, Grilling beef is all about the caramelized crust and a tender, juicy interior. Grilling the perfect steak is an art form. It takes plenty practice and patience to master it.

Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Choose cuts that are 1- to 2 inch thick. Pay special attention to bone-in cuts of meat and make sure the steak is at an even thickness. Meat near the bone will take longer to cook so be extra careful.

Marinating meat is one of the best ways to enhance the flavor and tenderize at the same time. Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter. When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat. Be sure to discard the marinade after use.

Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 8 to 10 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Below are suggested cooking times that need to be divided in half for each side:

Thickness--------------Rare-------------Medium----------Well------------Heat

1"---------------------8-10-------------12-14-----------16-20-----------High

1 1/2"-----------------10-14------------16-20-----------22-26-----------High

2----------------------12-16------------18-22-----------24-28-----------Medium

Seafood Pasta Salad

2009-06-20T07:16:00.000-07:00

1-16 ounce package multi colored bow tie pasta
2 stalks celery, diced
1/2 pound imitation crab meat, chopped
1/2 pounds Large Shrimp, tail off and deveined
1/2 cup frozen green peas
1/2 cup red bell pepper, diced
1/2 cup mayonnaise
1 tablespoons white sugar
1 tablespoons white vinegar
2 tablespoons milk

Season to taste with salt, pepper and fresh chopped dill

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Serves 4

STEAK AND AVOCADO FAJITAS

2009-06-20T07:01:00.000-07:00

1 1/2 lb flank steak or fajita cut steak
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas
1 cup loosely packed fresh cilantro sprigs

Heat a well-seasoned pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.

While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.

Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 minute or until desire.

Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.

4 Servings

EASY HOMEMADE GUACAMOLE

2009-06-17T03:50:00.000-07:00

2 ripe California avocados, quartered, pitted, and peeled
1/2 cup fresh cilantro leaves
1/2 cup white onion
1 fresh chile including seeds
2 teaspoons fresh lime juice, or to taste
1 1/2 teaspoons kosher salt, or to taste

3/4 to 1 cup cold water

Pulse all ingredients in a processor and add water as needed for desired consistency.

Can be made 1 hour ahead and chilled, its surface covered with plastic wrap.

Makes about 2 cups.

Hot Artichoke & Spinach Spread

2009-06-16T15:50:00.000-07:00

1 Pkg (8oz) cream cheese softened
1 cup olive oil mayonnaise
1 pkg Mrs. Grass Homestyle Recipe soup&Dip mix
1 pkg (10 oz) frozen chopped spinach thawed and well drained.
1 can (14 oz) artichoke hearts coarsly chopped
10 ounces shredded mozzarella cheese
½ cup shredded parmesan cheese

In a medium size bowl, thoroughly combine cream cheese, mayonnaise and Mrs. Grass soup and dip mix.

Stir in spinach, artichoke hearts and mozzarella cheese. Spread mixture in a 2 quart baking dish.

Sprinkle with parmesan cheese.Bake at 350’ for 30 minutes or until edges are brown.

Serve warm with crackers or toasted bread.

Makes 10 servings.

This great recipe was given to me by my mother years ago and I have served it on missions many times.

Enjoy and Happy Cooking

The Healthiest Homemade Chocolate Brownies

2009-06-15T15:17:00.000-07:00

1 Cup Granulated Sugar
1-6 oz container of 99% Fat Free French Vanilla Yogurt
2 Tablespoons Applesauce
¼ Cup Chopped Walnuts
2 Teaspoons Vanilla
2 Egg Whites
¾ Cup All-Purpose Flour
½ Cup Unsweetened Baking Cocoa

Pre-heat oven to 350F. Spray 8-inch square pan with olive oil non-stick spray.

In medium bowl, mix granulated sugar, yogurt, walnuts, applesauce, vanilla and egg whites.

Stir in all remaining ingredients except powdered sugar. Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

Cool completely, about 1 hour. Cut into 4 X 4 rows.

Dust with a little Powdered Sugar if Desired.

Only 110 calories per brownie square.
Enjoy and Happy Cooking!

Did you know this about used coffee grounds?

2009-06-14T16:52:00.000-07:00

Did you know this about used coffee grounds?

Roughly more than 50 percent of Americans drink coffee each day, over 3 cups equaling more than 300 million cups a day. You may fall within that 50 percent. Ok now that is a lot of coffee but what about the leftover grounds. Have you ever heard of people talking about using coffee for various things around the house?

With recycling becoming more and more important in America, leftover coffee grounds can be used to save you money. In this blog, I am going to discuss just a few most likely uses of used coffee grounds. After reading this you may start using those old coffee grounds instead of just throwing them away.

Used as a cleaning aid - We all face hard-to-clean objects in our lives. Whether yours is a pan that just won't come clean or an ashtray full of stains, coffee grounds as a cleaner may be your solution. Coffee grounds are extremely abrasive and acidic, making them the choice when it comes to difficult cleaning. Mix some coffee grounds with a little bit of water, and then scrub with a firm brush. Make sure the pans you are trying to clean are stain-resistant. Coffee grounds may dye any surface it makes contact with. I just wonder, if coffee can clean pots and pans, what does it do to my stomach lining.

Freshening kitchen drains - Do you ever walk through your kitchen and smell a foul odor, only to discover that it is emanating from your drain? Just heat about 5 cups of water to a boil and pour about half a cup of used coffee grounds down the drain followed by the boiling water. The hot water pushes the grounds through, ensuring that they will not clog the drain. Your drain should smell fresh for at least a week.

Enhances carrot and radish growth – Most of us have heard that coffee grounds make a great fertilizer in garden and great for compost piles. Believe it or not, coffee can enhance the growth of carrots and radishes. Though I have never tried this in my garden I have heard this from many reliable sources. Mix your carrot and radish seeds with used coffee grounds and plant the seeds and coffee together. The grounds will increase your carrot and radish amount and size and ward off any underground pests attracted to your garden. Just give it a try for yourself and see.

Deodorizer for freezer - Stop spending money on baking soda and start using those when your old coffee grounds do the same job? After drying the grounds place them in an old used butter tub or something similar. Place the lid on, but poke holes in the top to allow the flow of oxygen so that the coffee grounds will be able to suck up odors effectively.

These are just a few uses for those old coffee grounds. Be sure to let me know what you think of this article.

HEALTHY EASY 1-2-3 VEGETABLE LASAGNA RECIPE

2009-06-14T10:44:00.000-07:00

The best thing about this recipe is that not only is it very healthy, you can put what every vegetable you desire in it. I like to put veggie crumble in my sauce to give it the texture of meat. This recipe can also be frozen for up to 3 months for later enjoyment. Enjoy and happy cooking.

3 cups pasta sauce
1 - 16 ounce container 1% or non-fat cottage cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, oven ready sheets
2 cups low fat mozzarella cheese
1 cup fresh spinach leaves
2 medium tomatoes, sliced thin
1 zucchini, cut into thin half moons
1 package mushrooms, sliced thin

Preheat oven to 350 degrees.
In a small bowl, combine cottage and parmesan cheese.
Spray a 13 X 9 inch baking pan with non-stick spray.
Place 3 uncooked noodles on the bottom of the pan.
Cover the noodles with 1 cup spaghetti sauce, 1/3 cheese mixture and 1/3 mozzarella cheese.
Spread spinach leaves, tomatoes, zucchini and mushrooms on top of the cheese.
Repeat this layering 2 more times with noodles, sauce, cheeses and vegetables.
Cover tightly with aluminum foil.
Bake for one hour.
Let stand for 10 - 15 minutes before serving.

Serves 6-8

OVER-STUFFED MUSHROOMS

2009-06-13T05:01:00.000-07:00

1 Pound hot Italian sausages
3 teaspoons dried oregano
2 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 fresh garlic clove, minced
2 8-ounce package cream cheese, room temperature
2 large egg yolk
Olive oil
30 large mushrooms, stemmed
2/3 cup dry white wine

Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through, breaking into small pieces with spatula, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1 cup Parmesan cheese, Worcestershire sauce, and garlic, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 13x9x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with about 1 tablespoon filling or more and sprinkle with some of remaining 1 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes about 30

Easy Bananas Foster Casserole

2009-06-12T17:50:00.000-07:00

3 bananas, sliced lengthwise
1/4 cup light brown sugar
1/4 cup unsalted butter, cut into small pieces
1/4 cup chopped pecans
1/4 cup raisins
1-1/2 teaspoons brandy

1/2 gallon vanilla bean ice cream

Preheat oven to 350 degrees. Lightly butter a 8x8 inch baking dish.

Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.

Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of casserole and drizzle sauce from pan over a scoop of ice cream.

Makes 4 servings

BARE BASICS OF CANNING

2009-06-10T16:43:00.000-07:00

Recently, I was approached about posting a blog on the craze of Canning. Canning fresh fruits and vegetables for later consumption is a great way of saving money during hard times. So, I decided to write this blog about the basics of canning. Later, I plan to go more in-depth and even start posting simple canning recipes.

Let me begin with what makes fresh foods perishable. Fresh foods are made up of a high percentage of water that makes them very perishable. Food quality is lost and spoiling begins for the following reasons:

- bacteria microorganism growth

- yeasts and molds

- activity of food enzymes

- reactions with oxygen and moisture loss

Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues.

Proper canning practices are as follows:

- carefully select and thoroughly wash fresh food

- peel fresh foods with skin

- hot pack and add acids like lemon juice and vinegar foods that require it

- use required jars with self-sealing lids

- sterilize jars in boiling-water or use a pressure canner for the correct period of time

Combined, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals, which keep liquid in, and air and microorganisms out.

May you find this blog informative and start thinking about the benefits of canning for your home. Pressure canners can be purchased on line at kitchencollections.com through my blog.

Blackened Flank Steak Salad

2009-06-09T16:35:00.000-07:00

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion

1 1 pound flank steak
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese
1 pack cherry tomatoe, halved

Mix all spices in a small bowl with a fork. (Can be made 1 week ahead stored in an airtight container at room temperature.)

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

rub spice mixture on both sides of flank steak. Dip both sides of the steak into melted butter. Heat heavy large skillet over high heat until very hot. Add the steak and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks against the grain. Arrange slices atop salads. Sprinkle with crumbled blue cheese. Garnish with tomato, red onion slices and serve.

Makes 2 full portion servings.

The propper way to hold your chef knife.

2009-06-08T18:11:00.000-07:00

Here is a photo of the proper chef's knife grip as seen from the inside or thumb-side of the cutting hand. Your thumb should grip the knife around the top of the blade, with the hand wrapped around the bolster of the knife. As beginners you may find that this takes some getting used to, it definitely provides extra control over the blade. Trust me once you get use to this hold you will see that this hold allows you to have more consistent cuts.

Remember that you should be gripping the knife mainly with the thumb and forefinger. Make sure you relax your hand if you find that you are tightly gripping the entire handle. After much practice you will get used to this grip, and soon any other grip wont feel natural.

Now that you know the proper way to hold your chef knife, we need to make sure your other hand does, too. Your non-knife hand is called your "guiding hand," and its job is to hold the food in place to keep it from sliding around on the cutting surface. This keeps your non-knife hand in a safe positiong. With the knife blade flying up and down, you need to keep those fingertips tucked safely away, while still being able to firmly hold the food.

This is a demonstration of the "claw grip" and as you can see, by keeping the fingers curled inward and gripping the onion with my fingernails, my fingers stay out of harm's way. The side of the knife blade should rest against the first knuckle of the guiding hand, which helps keep the blade straight up and down to the cutting board.

This is the safest and fastest way to use your profesional chef knife in your kitchen be it at home or at work. Happy cutting and the next time you are cutting food remember to use the "claw grip".

Be sure to rate this blog at the end.

Apple Strudel

2009-06-08T18:00:00.000-07:00

2 eggs
1 Pack Frozen Puff Pastry Sheets
2 tbsp. water
4 tbsp. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
4 large Granny Smith apples , peeled, cored and thinly sliced
4 tbsp. raisins
½ cup Walnuts, chopped

THAW pastry sheet at room temperature 30 min. Preheat oven to 375F. Mix egg and water.
MIX sugar, flour and cinnamon. Add apples and raisins and toss to coat.
UNFOLD pastry on lightly floured surface. Roll into 16"x12" rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1" of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2" long slits 2" apart on top.
BAKE 35 min. or until golden. Cool on baking sheet on wire rack 30 min. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.

12 SERVINGS

ANCHO CHILI SAUCE

2009-06-08T16:15:00.000-07:00

3 dried ancho chilies, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

Makes 1 ¼ cups.

Apple, Pecan and Cinnamon Stuffed French Toast

2009-06-08T15:43:00.000-07:00

8 ounces cream cheese, softened
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
2 tablespoons sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ cup Pecan’s
2 tablespoons corn oil
2 apples, peeled, cored, and finely chopped
1/2 cup apple jelly
Six 2-inch-thick slices cinnamon bread

Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid non-stick spray.

Combine the cream cheese, sour cream, pecans, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth. Fold in the chopped apple.

Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.

Whisk together the eggs and cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.

Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Sauté the bread pieces until golden on both sides, about 1 to 2 minutes per side. Place the sautéed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.

In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.

Serves 6

On-line resorces for the Chef in each of us.

2009-06-06T17:37:00.000-07:00

I have always been told that you are only as good as the tools you have. All of the worlds greatest chef's have a personal collection of tools that they use to enhance the meals they create. Throughout my career in the food business, I have accumulated my collection. Some of the on-line sites I have used when looking for really cool gadgets are kitchencollection.com and cooking.com to name two out of millions available. I like cooking.com because not only is their site great for buying anything related to cooking, you also can search through their data base of recipes.

Kitchencollection.com is a website dedicated to selling 192 different brands of just about anything you can think of at a low price. For example, I was telling someone about a recipe that calls for poached eggs (Eggs Benedict),and while we were discussing the recipe I thought to myself that it would be much easier if I a microwave safe egg poacher. So, later that evening I searched on kitchencollection.com, and after only one search I found a microwave safe egg poacher for only $4.99. This site has proven to be an awesome resource for finding cool gadgets to help make cooking easier. Just check out the links on my blog and see for yourself.

ALMOND-CRUSTED SALMON AND LEMON CREAM SAUCE

2009-06-06T16:37:00.000-07:00

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

Makes 6 servings

Do you hate cutting onions?

2009-06-05T16:10:00.000-07:00

If you use onions to cook from time to time and get annoyed with the whole onions making your eyes water then here are a few cool tricks that you can do to stop your eyes from watering.

What causes onions to make your eyes water? When cutting through an Onion, the onion cells get cut too which releases a gas that reacts with water and creates sulfuric acid which causes irritation. The eye then releases water to dilute the acid which makes the eye watery.

How to prevent your eyes from watering when cutting onions

The most effective way is to peel the onion and run the onion under water before cutting it.
Use a sharp knife (sharp knife cuts the onion cells cleanly and hence less juice is released from the Onion)
Use salt or bread crumbs on the knife.
Put the onions in the freezer for 10-15 minutes before cutting them

I hope you find these tips as helpful as I do when I must cut onions for recipes and do not want to spend the extra money for frozen or packaged ones.

Did you know about these simple tricks when working with chocolate?

2009-06-04T18:43:00.000-07:00

One thing most people don’t know is that there is a small amount of starch in chocolate, which when even a drop of water is added, it will become thick and paste-like. This is the reason why when working with chocolate in a liquid form to make sure that absolutely no water comes into contact with the chocolate.

This can be problem when melting chocolate in a bowl over hot water. The steam from the water hits the cooler part of the bowl and will form condensation which becomes water drops. These water drops can work their way into the chocolate bowl at a later stage. It’s best to wipe the bowl with a towel right after you remove it from the boiling water.

The starch in chocolate can sometimes be used to your advantage. When writing with chocolate, you can add a drop of water (literally 1 drop, to up to 1cup of melted chocolate), this will help the chocolate run out of the piping bag more slowly and form a more stable strand, enabling more control of your chocolate writing.

2009-06-04T16:20:00.000-07:00

EASY POTATO CASSEROLE

1 can (10-3/4 ounces) condensed cream of potato soup
8 ounces spreadable chive and onion cream cheese
1 pounds frozen cubed hash brown potatoes
4 ounces shredded cheddar cheese

In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.

Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.

Makes 5 servings.

2009-06-04T15:45:00.000-07:00

SIMPLE CHOCOLATE
BANANA PARFAITS

2 cups cold fat free milk
1 pkg. (4 servings) Chocolate Flavor Fat Free Instant Pudding
2 medium bananas, sliced
3/4 cup thawed lite Whipped Cream, divided
1/4 Cup Crushed Walnuts, divided

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk two minutes or until well blended.

Spoon half of pudding evenly into 4 dessert glasses. Cover with a half of a banana sliced, lightly dust with crushed walnuts, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped cream.

Refrigerate until ready to serve.

Just before serving place a dollop of whipped cream and lightly dust with crushed walnuts.

Makes 4 Servings

2009-06-03T18:20:00.000-07:00

When you hear someone talking about chocolate you can't help but wonder what is the best chocolate you have ever had. For me it is a toss up between Iceland chocolate and Belgium chocolate. Though I think Belgium by far creates the best tasting milk chocolate with awesome presentation but Iceland has created in my own opinion the most out of this world best tasting dark chocolate. How I discovered this was a few years ago while traveling through Iceland I picked up a few bars for my personal enjoyment. After that trip while at home I had my first taste of Iceland dark chocolate and this day I still say they make the best dark chocolate anywhere. Years later when passing through Iceland once again I just could not help but buy every dark chocolate bar the corner gas station had to tied me over till the next time I was lucky enough to pass through for more. To be exact I bought 32 dark chocolate bars that day and I remember the lady looking at me like I was crazy to buy so many at one time, in fact all they had in stock that day.

Just recently I was traveling through Belgium for a few days and while I was there I was determined to find the best chocolate Belgium could offer. I must have walked 20+ miles that day in search of what I think is the best all around chocolate in Belgium. Before I left the hotel I made sure to ask the hotel staff where they thought I could get the best tasting chocolate in Belgium. I was then told about Mary's Chocolate shop, one of the most famous chocolate shops in all of Belgium. It is famous because the Queen of England gets all of her chocolate shipped in from their factory. President Busch was framed on their wall buying chocolates on one of his visits to the country a few years ago. I remember the lady in the shop telling me that many people from all around the world buy their chocolate from them. So I thought why not buy a 2 Euro chocolate bar and see for myself if it was as good as everyone must think to go to so much trouble to get it. Well I remember closing the door to the shop behind me and getting to the sidewalk away from bypassers and opening my very first chocolate bar from Mary's and let me tell you it really was wonderful. So wonderful that I marched back in there and bought 5 more bars. No wonder the Queen of England loves it so much that she serves it to all of her special guests. The texture was so creamy and I remember tasting dark and milk chocolate mixed, well at least that is what it tasted like to me. Anyway, Mary's so far had the best tasting chocolate in Belgium, but there were a few more places to go before I would make my final decision.

The next place I was told to be sure and find because they were known for delicate complex chocolates was Marcolini's. It did take me a long time to find the shop, but once I spotted it I knew that this had to be it. I remember walking up to the window and staring in awe to all the fancy shapes and colors of the chocolates displayed in their windows. Sure they certainly had the presentation down, but was this going to be the winner in my search for the best tasting chocolate in Belgium. The proof would be in the taste, I picked out a piece of grenache chocolate and tasted it right away. Though they were fancy and expensive, I clearly did not think they had the best tasting chocolate in all of Belgium. My journey will continue to the next location which was in the square in Brussels. But while I was searching and asking people where Marcolini's was I was told by a local to stop by this bakery near Marcolini's to have a glass of awesome Belgium hot chocolate. Now that certainly was a good suggestion and boy did it give me the much needed energy to walk to the next chocolate shop called Leonidas.

Leonidas is located in a tourist area in Brussels Square were it seemed like thousands of people travel through daily. I walked in the shop to taste the chocolate so that I could put to an end my quest to find the best chocolate in all of Belgium. It was no surprise to me, Mary's Chocolate stood out to me as the best tasting chocolate in all of Belgium. Iceland still remains to be beat for the best tasting dark chocolate in all the world, at least in my opinion.