For the Love of the pig!!!!

Ok- So pigs are getting a really bad wrap, and have for some time now. These poor guys have had to endure all kinds of character assassinations. For years now, The pig or "Swine" As some people like to use, have been said to be a filthy discusting animal that people should not partake or nor should they want to. This whole "Swine Flu" situation certainly isnt helping the cause either. Pigs are animals. They are no less clean or dirty than any other animal. They are a great source of protein, and when eating in moderation, can add to a healthy diet.

I enjoy working with Pork. Here are just a few Ideas that I came up, check them out and see what you think. Would love to hear how you work with pork. Gotta Favorite recipie? Tell us all about it.

Just cause they "look like" they can do it, doesnt mean they can. Check out the Article Taken from "Grub Street".

Being a Chef can sometimes be a tedious and very labor intensive undertaking. I have been filming an online food show for sometime now (don't ask me about the release date) But i can tell you first hand, that its not easy. Doing it for real takes alot of dedication and hard work. Those food shows where everything looks fabulous and the food looks remarkable, just remember that most of the time its been staged for television. So don't take those shows too seriously. Real chefs are the ones that are still out there in the "field" cooking and slaving even where there are no cameras.

At some point, I know that i will be one of those folks hosting my own food show on one of those big networks. That's just where I'm headed. I pray that I'm still cooking my own food, and keeping it real in the kitchen, I think people still appreciate seeing real people, cooking real food, for real!

Check out the link below:



http://nymag.com/daily/food/2009/04/bittman_uncovers_food_tv_as_a.html?mid=grub-street--20090415

Photo's From Village Voice's Choice Eats

Village Voice Choice Eats!!!!!!

Village Voice's Second Annual Choice Eats Event kicked into full swing, and let me tell ya folks it was out of this world!! Yours truly had the pleasure of being the to witness this phenomenal Event, and dare I say there was almost too much amazing food to chose from? I almost didn't know where to begin, But started I could not stop myself.





The Event took place on March 31,2009 at the 69th Regiment Armory in Manhattan. There were over 50 Restaurant's and over 25 Nations represented at this splendid event. Events like this are always a good idea for my fellow foodies who may not have a chance otherwise to get out to these establishments.

The Annual Event Benefited "Slow Food NYC", Which is a Non-Profit , member supported Organization that is dedicated to counteracting the industrialization of our food supply. A portion of the proceeds will go the their new program "Harvest Time", which promotes programs of good food and nutritional education, Including hands-on preparation and communal dinning, edible school gardens, and student operated farm stand offering local farm-fresh produce at three schools in East Harlem, and Williamsburg, Neighborhoods identified as food desserts by the City' s Health Department high rates of food related diseases like obesity and diabetes.

Official Sponsors for the Event were "Whole Foods" who had an awesome storefront setup serving local mini brownies, fruit, and Ice cream, that was out of this world! Also Sponsoring the event were Southern Wines, Union Beer, New York Bartending School, Volvic Natural Spring Water, Likeme.net, The Brooklyn Kitchen, SmartCar, Extremely Hungary, and Action Carting.

This large gathering of fellow foodies was one of the largest that I have been to so far. I am sure that they will get bigger as years go by, and as more and more people discover the joys of cooking, and eating, hopefully these events will get larger and larger.

There seemed to be an unlimitless supply of food options, thanks in part to the generosity of spirit from the vendors themselves, who worked very hard to keep the food fresh and looking good, which can be challenging at an event like this. Some restaurant participants that deserve honorable mentions were:

Jimmys-The pulled pork sandwiches were simply exquisite. The meat was moist and tender, and the sauce was an excellent balance of spicy, and savory. Nice job Jimmys!

Sheepstation-Which pulled off one of the most amazing Lamb Sandwiches that I have ever had in my life! As many of my fellow foodies might be well aware of you really have to know what your doing to work with lamb. It can be a bit strong, and certain flavors don't always mesh with lamb. The folks over at sheepstation appear to not have that issue however with their version of an Australian Lamb Sandwich, all the flavors seem to come together beautifully.

The New French Restaurant - Slow Roasted pulled pork pizza. By the time I made it threw the crowd to try the pizza it was cold. However i did enjoy what i tried and i am making a special trip back to the restuarant to taste the dish again. Will keep you posted on what i really think.

Tortilla Nixtamale- Coming from California I take my Mexican Food very seriously. So you have to know that I was a bit skeptical about trying The Enchilada with mole sauce, that They were presenting. But when i saw the old man in the back cooking up the food, It put my mind at ease, because i knew it was going to be done right. Tortilla Nixtamale did not disappoint. The traditional mole sauce was out of this world. To the old guy in the back, I salute you!

Bella Napoli- Simple Bruchetta on toast and pizza, very nice job.

Kuma Inn-Presented Tofu & Mushroom With Basil. I Personally am not crazy about Tofu, I'm Def a meat eater however, Kuma Inn could probably get me to come back and try some more of their tofu. It was really good. Nice and light. The flavoring for the tofu was not overpowering. I felt healthy after I ate it.

Mortorino- That all changed however, when i tried the fried Doughnuts with rhubarb and vanilla, and chocolate. MMMMM!! Folks believe me when i tell ya, you will get fat eating these things! But they are so good, I don't think your going to care honestly. Go and check them out and get some of these wonderful food bytes. Cant wait to see what happens and who shows up to next years event!!

Comforting Creamy Broccoli Chedder Soup, Thats MMMM Good!

Now, Don't let the look of this dish scare you. Don't think that its complex because its not! ....I know, I know, It's easier to go out and buy a can of soup and just pop in the microwave and eat it! But, I think that if I can persuade you to try this dish, you will see just how simple it is to make, you will be saying bye-bye to canned or frozen soups, and cooking up your own Soups in no time at all!

Ingredients

1. Two Large Broccoli

2. Cheddar Cheese

3. two cups Heavy Cream

4. Half stick of Unsalted Butter

5. Two large Celery (DE-stringed and chopped)

6. One Cup of dry White Wine

7. Olive Oil

8. Salt & Pepper

9. One and a half cube of Chicken Bullion

10. One Bay Leaf

11. two cups of flour

Directions:

Wash and drain broccoli and chop into pieces. Place to the side. Chop Celery and place to the side as well. Grade two cups of Cheddar cheese and also place to the side.

In a pot, add a quart and a half of water and one and half bullion cube and let simmer together with the bay leaf.

In a separate pot coat the bottom of the pan with olive oil. Once oil has heated add in chopped Broccoli and Celery. Add just a dollop of butter and toss in Oil & Butter until just tender. Remove from Pot and place to the side.

Turn off the fire from underneath the pot. Wipe pot out and add the flour, then start pouring heavy cream until blended together without any lumps. Turn fire on low to medium and keep stirring slowly with a whisk.

***The name of the Game is patience folks. In the beginning you must keep stirring until everything is properly blending, or else you will have a discombobulated mess on your hands! & who wants that??? All you want is your wonderful creamy velvety soup. So just be patient and keep stirring!*****

Slowly start whisking in the butter. Then the Graded Cheddar. Once the Cheddar has become one with the sauce now stir in the Broccoli and Celery. Begin ladling in the stock that is simmering. If at anytime your sauce gets too think just ladle in the stock, but you will eventually want to add all of the stock. Keep whisking, until everything is blended nicely. Season to taste, turn down on very low and let simmer until you are ready to serve.

Serve with Toasted Croutons or alone, and enjoy!

Guess where im going???....You can come too!!!

Once again its on!!!! Yes my friends it is time For Village Voice's Tribute to all things Culinary, with the Second Annual Choice Eats Tasting Event!!!!!!

Yours truly will definitely be in the house doing what I do best tasting and talking! Save the Date Tuesday, March 31, 2009 From 6:30-9:30. Foodies and Bloggers alike have come to love this particular event. The diversity of the vendors alone are worth going for. Ask yourself; How often will you have a chance to taste such a wide array of world cuisine all on one night?

Go with an open mind, and an empty stomach. Don't be afraid to try something new. You never know what country your next midnight snack is going to come from!

Happy Eating'!!!

For more information please go to : http://choiceeats.villagevoice.com/2009/index.php

Grandma's Famous Salmon Croquettes

Like most people, There are certain foods that definitely conjures up those nostalgic feelings of being a child, when everything seemed much happier or simpler. Like so many Chefs I take many of my influences from my Grandmother Who was one of the most amazing cooks I ever met. My Grandmother had a way of making every single dish taste amazing.

Personally, I think it was those loving hands of hers. This dear woman had a way of making any situation better, just by her touch. I grew up watching her make miracles every night for my GrandFather. She could turn the simpliest of ingrediatiants into something dynamic and beautiful. Try this Salmon Croquette in a Celery Roux, It will totally change your mind about canned Salmon, I promise.

Ingrediants

1. 1 can of Canned Salmon

2. 1 Chopped Garlic Clove

3. 1 tablespoon finely chopped Scalian

4. 1 tablespoon finely chopped Chives

5. 1 egg

6. 1 half cup of Bread Crumbs

7. Corn meal

8. 1 teaspoon of flour

9. 1 cup Chopped Celery

10. 2 tablespoons of Butter

11. Vegetable oil

12. 2 cups water

13. Salt & pepper

Dice veggies and place to the side. Pour a nice helping of Corn meal into a plastic bag. add seasonings to the corn meal, pour out into a plate and also place to the side.

In a bowl, open up Canned Salmon and drain oil off. With your hands open Salmon and remove the bones that are running down the center. If you prefer to leave them in thats fine, they are not hard bones. I prefer to remove them. Run hands through the Salmon to make sure all the bones have been removed and to loosten up the meat. Begin intergrated veggies into mixture.

Heat the oil on medium heat.You want the oil to cover the top of Salmon cakes once they are in the skillet.

While your oil is heating contine with your Salmon mixture. Add bread crumbs, egg, and salt and pepper. Mix together with your hands. Thats right, cooking is a contact sport folks, Cant be afraid to get in and get your hands dirty!

Now begin rolling your mixture around and form them into a ball. Roll them in your Cornmeal mixture and place to the side. ( its not a bad idea to do this earlier, to give your croquettes more time to set)

Once you have made several balls begin placing them in the oil, and fry until golden brown. Let the oil talk to you. You will know when they are done cooking because the frying sound will start to decrease in sound. Thats when you know they are cooked threw. Take out of oil and drain on a napkin.

The Roux

When finished with frying Crouquettes drain away most of the oil from Frying Pan, leaving just a little bit of the oil in skillet. Add chopped celery and chopped scallion to skillet. Cook until slighty tender. Add butter and begin scrapping the bottom of your pan , sprinkle flour in pan and begin blending the butter and flour together until its blended nicely. Now slowly start adding in the water while still stirring and scraping at the bottom of the pan. Keep stirring until its reached your desired thickness. Season to taste, and place on top of your Salmon Cake, and let me tell ya, this is "eatin good in da hood", at its finest!

A Cigar Lounge Like No Other!

Everyone that knows me, knows that I do not smoke! That however, did not stop me from accepting and invitation to go and check out the Renaissance Cigar Bar Located at 1825 Madison Ave, In Harlem NY. Especially since I was asked to bring a few Appetizers to the function, You know there was no way I could say no. Harlem has developed a reputation for its swanky urban spots and this lounge was no exception.

I must admit, that when I heard Cigar Bar; First what came to my mind was, a smokey crowded bar full of men, and I probably was not going to be able to breathe or see because the smoke would be so thick . I thought I would go, drop off the dishes, say hello and as the saying goes, "keep it moving".

Did I get the surprise of my life when I walked into that place??? First let me tell you, the Decor is Beautiful. Simple, warm, and inviting. Upon entering, I instantly felt like I wanted to spend more time there. Even if I don't smoke. The atmosphere was very warm. Once I settled in, and my appetizers were out on the table, it was time to mingle.

What did I prepare you ask? I prepared Mini French toast topped with Bourbon Marinated Strawberries, blackberries, and Sweet Hibiscus Flowers, Finished with powdered sugar and Sweetened Whipped Cream. I also prepared Deep Fried Lobster Ravioli, topped with a spicy and sweet tomato sauce. The food was well received which, made me really happy.

The simple decor and large comfy leather Sofas def added to the appeal for me. I'm sure it helps that it has a large card table in the center of the room, but also two large Flat Panel Televisions where Games and films can be seen regularly. But don't mistake it, This place is all about cigars. Cigars from all over the world! You cant even believe the selections that are carried here.

There were some regulars there that i had the privilege of meeting, but also some newbies such as myself, that were just as pleasantly surprised as I was, and happy to be there. The other thing that i noticed is that it didn't smell like cigars at all. You almost Forgot that you were in a Cigar Bar. I def recommend going and checking out the Renaissance Cigar Bar. If not for the Cigars, go just for the atmosphere. Trust me, you will have a great time, and you might just learn a thing or two or three about cigars!

Please check out the link below to view the event!

http://www.slide.com/r/EDjIu2Gt6D_VLJ6ZlC8kmYDC60LZP0w6?previous_view=mscd_embedded_url&view=original

Shrimp & Smoked Sausage Gumbo

You don't have to be from the South to appreciate this Southern classic. Gumbo is one of those dishes that really makes me think of home, and family. There are so many different kinds of Gumbo as well. A Gumbo can be any combination of things. There is really no wrong way to make it either, all though my Southern neighbors may disagree.

To roux, or not to roux, that is the question?

In certain parts of the South, you answer that question wrong, and you might just find yourself involved in a debate that you were not prepared, nor did you understand people could be so passionate about. Should you add dried shrimp or fresh? For some people to not add Okra in the Gumbo is a sin. For others they swear that Okra would ruin it.

As you can see, there are many different ways to make Gumbo, and twice as many opinions about whats the best way to go about it. Once you learn the basics though, you can turn it into your own special dish, and make it however you want. Try making this Shrimp & Sausage Gumbo your own, and see what you can add to it!!

Ingredients

1. Smoked sausage, cut into chunks

2. Medium size Shrimp (deveined and washed)

3. One whole onion

4. One cup chopped Parsley

5. Half cup of flour

6.Tablespoon of butter

7. One can Diced tomatoes

8. Two chopped Garlic Cloves

9. Salt & Pepper to taste

10. One Tablespoon of Onion Powder

11. One Tablespoon of Garlic Powder

12. Olive oil

13. One quart of chicken stock or water

Chop all vegetables and place to the side. Heat pot on medium, and coat bottom of pan with olive oil. Careful not to burn the oil. Add in sausage and onions and garlic, and cook together. In a separate skillet add flour to skillet turn on medium heat and let it brown. Once the flour is brown add butter and blend. Add stock and let simmer for a while. Add the Roux to your spot and also add the additional vegetables together and now season to taste. Finally add your Shrimp and cover. Simmer for about and hour and serve with either Rice or Corn bread.

Feeling Good About Fingerlings!!

Fingerling potatoes are in my humble opinion by far the most elegant of the many different variety of potato. Trust me, these little darlings will dress up any side of meat you have. Check out these Garlic and Parmesan Crusted fingerling's.

Ingredients

1.Fingerling potatoes

2.olive oil

3.Grated Parmesan cheese

4.2 cloves Chopped Garlic

5.Teaspoon dried basil

6.Salt & Pepper

Preheat oven to 350

Rinse and dry potatoes. Be sure to wipe them down really well. Slice them in half (slice them the long way)

In a Bowl add Potato's, Coat with oil, and add about a half a cup of grated cheese, then garlic. Toss seasoning in. Take both hands and turn in oil and seasonings until all are coated nicely.

place in baking dish, sprinkle more cheese on top just before covering and placing in oven. Cover with foil and cook for at least 30-40 minutes. or until potatoes are tender.

*Check for tenderness, by sliding a fork through. if its still difficult to push the fork through then your dish needs to cook a bit longer. But if your fork and cut down into the potato with not much resistance, your good to go.

Uncover and let stand for approximately five minutes. Place them with whatever main dish you have or enjoy them as a main dish. Trust me fingerling's will not let you down! Enjoy!

What Love Looks Like

Steak & Potatoes!!!!!!!!!

French Toast......My Way

I enjoy foods that are versatile. This French Toast Recipe is not only fun to make and eat, but can be eatin at breakfast, Sunday brunch, and of course you can have it as a fabulous Dessert. Any time of the year.


Ingredients:

1. French Bread or your favorite thick loaf


2. Two eggs


3. Half cup of half & half


4. Half cup of orange juice


5. Third cup of white wine


6. Tablespoon of sugar, and powdered sugar


7. Teaspoon of salt


8. Butter


9. Dash of nutmeg


10. Dash of cinnamon


11. Two cups of Heavy Cream


12. One teaspoon of Vanilla extract, one cup of blueberries, one cup strawberries, one cup black berries

In a cold mixing bowl, whip heavy cream with half cup of sugar, a cap full of vanilla extract. Whip together until thick. Once peaks form in mixture put in the refrigerator and let it get nice and cold.

In another bowl, blend together fruit. Sprinkle with a cup of sugar, cover and let rest.

Slice bread, into fairly thick slices and place to the side. Your slices should be thick so that they can absorb a good amount of the mixture. (sliced to thin, the bread will just fall apart)

In a mixing bowl, combine the Eggs, and Half and Half together and blend. Combine other ingredients blending slowly.

Heat skillet on medium, add a dollop of Butter and while the butter is melting, add bread to egg mixture. Be sure to coat both sides and add to pan. Cook on both sides of bread until nice golden crust starts to form.

Begin plating French Bread. Add fruit and Be sure to drizzle some of the liquid on top as well. Drop a dollop of Whipped Cream, and then a sprinkle of powdered sugar.

Careful........You might Drift off into the clouds while eating this dish!!!!

Eating Light......Yeah Right!!!!

Sea Scallop's & Bacon Salad W/ Burnt Balsamic Vinaigrette

The people who know me, understand that this really is my version of eating light. There are so many reasons why i like this salad. I love Arugula, My heart skips a beat for anything involving Bacon. The Crusted Bay scallops add a nice crunch to this salad, but then, when you finish it with the burnt balsamic, The combination is out of this world!

Ingredients: Arugula, Thick sliced Bacon, Scallops, Balsamic Vinaigrette, Olive oil, Garlic, Salt & Pepper.

1. Rinse Greens with cold water, towels dry greens and put to the side.

2. Fry Bacon until almost crispy, Place fried Bacon on napkin and also place to the side

3. Wash Scallops and pat dry with napkin. Season lightly with Salt& Pepper, and fry in same skillet as you fried bacon in.

4. Fry Scallop until crust starts to form. Turn on other side and repeat.

5. In a saute pan start heating on medium heat. Add a cup of Balsamic Vinaigrette to the skillet and cook until its cooked down. You will know that its cooked down because the consistency will be rather thick, and remember not to stand directly over skillet because it will burn your eyes. now add two tablespoons of Olive Oil, Chopped garlic and let them cook together until blended.

6. In a mixing bowl, Add Arugula, and a spoonful of dressing and Toss.

7. Plate Arugula, and finish by adding the scallops around the plate, and top with Fried Bacon.

Enjoy!!!