Food & A Wheel

Weeknight Tailgating Made Simple

2013-08-29T13:11:00.000-04:00

"It's only preseason" - how many times have we heard that since the NFL kicked off their 2013 season four weeks ago?

Well preseason or not....we've got football on a Thursday night! Rushing from work, picking up the kids, getting them fed (something other than a pizza) and rushing out the door to get to the Dome doesn't have to be that difficult. I love a good Dome dog, hot pretzel and a variety of other stadium foods but tonight I've decided Sir J and I are going to take it easy, not rush to our seats and enjoy the lovely underbelly of the downtown area affectionatly known as The Gulch. Atlanta Falcons premier tailgating destination!

Early this morning while doing the Berkley Heights - Underwood Hills loop I passed by P. Red's BBQ and had a thought of picking up some of Pappy's great pulled pork. No offense to Pappy but I thought about the logistics of ordering it, picking it up and getting to The Gulch in time to soak in all the pre-game fun was just another kink in the busy day.

No time to prepare means putting that slow cooker to work and you'll have a great tailgating food ready for pregame fun. Falcon's taligating on a weeknight doesn't have to create any fumbles as there are many simple and delicious menu ideas you can create with items already in your pantry.

Tonight's pregame pantry menu for us includes:

Korean Style Beef Short Ribs
Asian Potato Salad
Steamed Edamame

Pretty simple - absolutely delicious!

Enjoy the football food and fun and always remember Peace Love Food.

Korean Style Short Ribs

1 cup soy sauce
1/3 cup packed light brown sugar
4 TBSP sesame oil
4 TBSP rice vinegar

2 TBSP minced fresh ginger
4 cloves garlic, crushed
1 tsp red pepper flakes
4 cloves garlic, crushed
5 lbs beef short ribs
3 cups cooked white rice
Sesame seeds
Shredded carrots

Blend soy sauce, sugar, oil, vinegar, ginger; garlic and red pepper in bowl.
Place ribs in slow cooker; add sauce. Cover and cook on High for 3 hours or low for 6 hours, until meat is tender.
Transfer ribs to serving platter. Skim and discard excess fat from liquid.
Top ribs with remaining sauce. Garnish with carrots and sesame seeds.
Serve with cooked rice.
Makes 6 servings.

2013-01-27T11:30:00.003-05:00

Comfort Food for the Heart

Last Sunday my heart broke.

Not due to loss of love or faith....it was of all things Football.

As a life long JETS fan I can stand the disappointment of their never ending topsy turvy what the what is going on failure. When Fireman Ed hung up his helmet I knew things would never be the same. But the hometown Falcons had the spirit, the determination and my heart.

In the end their loss hurt more than any personal sporting defeat I have experienced. It was a sad day in the ATL and as @RickTrotter tweeted : "Comfort food recipes?".

It has been said "Food heals all wounds". I'm certain that I almost cried in my soup last Sunday and did indeed find comfort in the kitchen. Take a bite out of these comforting recipes and mend a broken heart through your belly.

Peace Love Food.

Horseradish Mashed Potatoes

4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish

Cover potatoes with by 2 inches in a heavy pot cook to a boil, then simmer, uncovered, until very tender, about 25 minutes.

Drain cooked potatoes and mash with potato masher. Add the remaining ingredients and whip with a hand mixer until you have reached desired consistency. I prefer them lumpy.

Rolled Oats Meatloaf

2 teaspoons butter
1/4 cup chopped onion
1 pound ground sirloin
½ half hot Italian sausage
1 cup quick-cooking rolled oats
1 cup tomato juice
1/2 cup ketchup, divided
1 egg
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt

Heat oven to 350°.

Heat butter in small skillet over medium-low heat. Add onion and sauté until tender.

Combine cooked onion, ground beef, oats, tomato juice, 1/4 cup barbecue sauce, egg, Worcestershire sauce, salt, pepper, and garlic salt. Stir until well blended. Press into 9x5x3-inch loaf pan or meatloaf pan.

Bake at 350° for 50 to 60 minutes. Remove from oven and spread remaining barbecue sauce over top. Return to oven and bake 10 minutes longer.

Remove from oven and let stand 5 minutes. Place loaf on serving plate. Slice and serve.
8 servings.

Brussels Sprouts with Bacon and Shallots

1 to 1 1/2 pounds brussels sprouts
5 slices bacon
1 tablespoon butter
1 shallot, finely chopped

Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside.

In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely.

Remove all but 1 tablespoon of bacon drippings from the pan. Add butter and melt together.

Saute the shallot in the pan and saute until starting to go clear.

Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Add the chopped bacon and stir to combine. Season to taste with salt and pepper. Serve immediately

Skillet Corn Bread

1 1/2 cups yellow cornmeal (preferably stone-ground)
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)

½ cup diced red bell pepper

½ cup diced green bell pepper
1/2 stick unsalted butter

Equipment: a well-seasoned 10-inch cast-iron skillet

Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Mix in the peppers.
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.

The Chefs Toque & Easter Eggs

2012-04-06T09:44:00.000-04:00

As a professional Chef I am often asked why some Chefs wear those “silly white hats”. Silly or not the toque represents the professionalism of the time honored Chefs uniform distinguishing a Chef’s rank as the height of the toque increases.
Little known to those outside the kitchen is that a toque contains 100 folds and culinary legend has it that those folds represent 100 ways to cook an egg. Most Chefs these days opt for different forms of headwear in their kitchens for a variety of reasons. Personally at 5 foot 2 inches tall, wearing a 13 inch tall white hat for my day to day duties becomes some what of a burden in a busy kitchen not to mention it defeats my own opinion of myself looking powerful and professional!

With Easter Sunday just around the corner the price of eggs has gone up a bit as families across the country take some time to share in the holiday tradition of coloring Easter eggs. Once the Easter Bunny has hopped around and hidden the uniquely decorated eggs, we all share a few laughs during the Easter egg hunt as the youngsters scramble to seek the prized possessions.
And then…..you’ve got a whole lot of hard boiled eggs you don’t know what to do with.

Eggs are a great source of protein and they have thirteen essential vitamins and minerals.
So think twice before you ditch the leftover Easter eggs and hop on back to your kitchen to create some quick simple and delicious meals with this time honored classic.

Jump start your holiday weekend plans with a bit of inspiration as I tip my toque to you with not quite 100 ways to use those gorgeous Easter Eggs!

Jalapeno Deviled – the classic deviled eggs with fresh chopped jalapenos
Not so Southern Potato Salad – diced Potatoes, Eggs, Dijon Mustard, Celery with Salt, Pepper and Tumeric
Balsamic Brined – brine the Egg in Balsamic Vinegar and Water for 4 days, slice and serve with an Antipasti Salad
Primavera Pasta – Egg Noodles with Peas, Carrots, Onions and sliced Eggs with Parmesan Cream sauce
Simply Chopped – great topper for Salads, Fish and Soups
Whip It – chop the Eggs add a bit of Mustard, Salt and Pepper and whip until creamy
Scalloped Potatoes & Egg – layered casserole with Cream, Onions and Cheddar Cheese
Meatballs – add diced Eggs to your favorite Meatball recipe
Green Bean Vidalia Onion Salad - with sliced Eggs and Mustard Vinaigrette
BLEggT – Classic Bacon Lettuce and Tomato topped with sliced Egg
Bruschetta – Tomatoes, Onions, Basil and chopped Eggs blended with herbs and Olive Oil on crusty Bread
Dip It – chopped eggs with Feta, Yogurt, fresh Mint, Salt & Pepper
Panini – sliced Peppers, Olives, Tomatoes and Eggs
Lox & Bagels – smoked Salmon, Bagels, Capers and chopped Red Onion and Eggs
Flatbread – topped with sliced Tomatoes, Mozzarella, Eggs drizzled with Olive Oil and fresh Oregano
Chicken Salad – diced Chicken and Eggs, sliced Grapes and Almonds with Tarragon
Curried Egg Salad – add Curry Powder to your favorite Egg salad recipe
Arugula & Aioli Sandwich – sliced Eggs with Parmesan Garlic Aioli and Arugula
Chicken Lettuce Wraps – diced Chicken, Eggs and Onions tossed in Citrus Vinaigrette served in Iceberg Leaf
Shaved Brussel Sprout Salad – with sliced Eggs, chopped Bacon and Green Onions
Pork Fried Rice – with chopped Eggs, Broccoli, Mushrooms and Carrots
Spinach Salad – with Goat Cheese, sliced Eggs, crispy Bacon and Mustard Vinaigrette

Get adventurous and discover how some of the Midtown Chefs are getting devilish with eggs on their menu with West Egg’s Picnic Plate; Bocado’s Peppered Deviled Eggs, Cypress Street Pint & Plate’s Scotch Egg with Pimento Cheese and JCT Kitchen’s Deviled Eggs with Benton’s Country Ham.

Hard Boiled Eggs…they’re not just for Picnics anymore – Peace Love Food!

Be Cupid in the Kitchen Celebrate Valentines Day Cooking, Eating and Drinking

2012-02-14T09:37:00.000-05:00

Ahhh Valentine’s Day – The Hallmark Holiday of Holidays! Traditionally it is the romantic holiday where lovers express their love for each other with flowers, confections and cards.

Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker. Jewelers are pushing their baubles, chocolatiers have created beautifully packaged confections and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.

Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible - create a meal from the bottom of your heart.

Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Richard’s Variety Store for fun and festive cards or stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Stop by Perrine’s Wine Shop and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens from Star Provisions and plenty of candles and a vase of simple yet festive fresh flowers to set the mood.

Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Anthropoligie, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.

A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love, set the tone with a few quick simple and delicious suggestions:

Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – A full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream
Buy It - If you’re baking skills are not up to par pick up a great dessert from
Metrotainment Bakery like their Valentine specials: 4” Red Velvet Heart or
Midnight Torte

Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.

Happy Valentines Day and remember Peace Love Food!

Chile Lime Peanuts

2012-02-03T12:57:00.001-05:00

Great citrus spicy tangy snack for entertaining.

Ingredients:
2 cups raw peanuts
1 tablespoon vegetable oil
2 teaspoons coarse kosher salt
1 teaspoon sugar
4 teaspoons fresh lime juice
1 teaspoon hot pepper sauce
1 teaspoon cayenne pepper

Preparation:
Preheat oven to 350 degrees F. Toss peanuts, oil, coarse kosher salt, and sugar in medium bowl to coat evenly. Place mixture in a single layer on a sheet pan. Roast nuts until fragrant and beginning to darken,about 15 minutes. Transfer nuts to large bowl. Add lime juice, hot pepper sauce, and cayenne pepper; toss to coat. Cool nuts completely.
Nuts can be made 1 week ahead. Store in airtight container in refrigerator.

Fan Fare for Super Bowl XLVI Sunday

2012-02-02T19:25:00.000-05:00

From Pre-Game to Post Game and all the commercials in between, Super Bowl Sunday lasts a long time. Create, quick simple and delicious Vince Lombardi Trophy winning menu items that will hold up over time and temperature. Skip the bag of tortilla chips and jar of salsa, hold off on ordering that pizza and put your game day cooking skills to work with a few of these sure to be super fan favorites.

Game Day Dips
Served with flatbreads, bread sticks, pita chips and a variety of fresh vegetables like Belgian endive, carrots, cucumbers, red peppers, yellow squash and jicama

Feta Salsa – tomatoes, feta, sliced black and green olives, basil, green onion, lime juice and cilantro
Skillet Pizza Dip – tomato sauce, ricotta, mozzarella and pepperoni baked and garnished with grated Parmesan and basil Chiffonade
Spicy Hummus - chickpea dip flavored with tahini, ginger, cumin, and cilantro
Jalapeno Popper Dip – baked cream cheese, mayo, cheddar cheese, Parmesan, sliced jalapenos topped with a crust of panko and Parmesan
Bacon Guacamole - chopped crispy bacon, avocados, lime juice, diced jalapenos and tomato, red onion, cumin and cilantro with salt and pepper to taste

Super Sunday Snacks
Chorizo & Goat Cheese Rolls – goat cheese, chives and chorizo wrapped in phyllo, baked until crispy and golden
Chile Lime Peanuts – unsalted dry roasted peanuts tossed in lime juice, olive oil, paprika, sea salt and cayenne and baked for a crispy crunch
Garlic Potato Chips – thinly sliced potatoes tossed with garlic oil, cracked black pepper and salt, baked until golden brown

Chilling and Grilling
Grilled Chicken Wings – kick it up a notch and toss your wings in any variety of rubs and sauces such as honey mustard, teriyaki, Caribbean jerk, garlic peppercorn, spicy peanut or chili lime
Jalapeno and Beer Brined Beef Brisket – brine the Brisket in jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro, 1 bottle of Mexican Lager and water for at least 4 hours - Grill to desired temperature then slice and serve
Kielbasa Sandwiches – smoked Kielbasa grilled and served on grilled garlic buns topped with a horseradish, honey, Dijon vinaigrette slaw

Fix It & Forget It – Super Slow Cooker Sunday!
Corn Chowder – Sweet Corn, Yukon Gold Potatoes, Pimentos, Shallots, Bacon, Cream, Chicken Broth and Tarragon take the field for this hearty and delicious chowder
Gridiron Grinders – combine cooked ground beef, Italian sausage, chopped onions and garlic with green peppers, sliced mushrooms, Italian spices, crushed red pepper and tomato sauce in the slow cooker for 2 hours on high and serve with toasted hoagie rolls

Half Time Huddle
Taco Bar – pulled chicken, sliced chili spiced skirt steak, soft tortillas, taco shells and all the fixings: salsa fresca, cilantro, Monterey Jack & Cheddar cheeses, jalapenos, sour cream, shredded lettuce, Pico di Gallo and sliced limes

Fourth Quarter Sweet Treats
Dark Chocolate Bark with Pistachios and Sea Salt
Chewy Ginger Cookies with Cinnamon, Cloves and Molasses
Chocolate Peanut Butter Whoppie Pies

Even if you don’t have an allegiance to the New England Patriots or the New York Giants the Super Bowl is always a great reason to gather with friends, be an armchair quarterback, sideline referee, ad agency critic and take a time out to watch the Material Girl’s halftime performance.

Enjoy the game and score your own food touchdown on Super Bowl Sunday and always remember Peace, Love, Food!

A Culinary Peek at Food Trends for 2012

2012-01-23T12:25:00.000-05:00

Like never before the measurement of food trends in the United States is not only being followed and lead by Chefs, Retailers and Food Manufacturers but most importantly farmers, fishermen, butchers and bakers.

The amount of experimentation with food in 2012 will set a new pace for the industry as well as new eating and drinking habits for generations to come. Creativity and innovation are more critical than ever to provide the now very savvy food enthusiasts with exciting restaurant dining experiences and cooking at home diversity.

Simplicity is the key to life these days for everyone around the globe. Chefs, Farmers, Retailers and Food & Beverage industry suppliers will strive to seek what the consumer is demanding – better quality, flavorful, functional, healthy products without major increases in costs.

We now value things differently than we did before the economy slumped and jobs, money and our resources became scarce and our lives became complicated. People are cherishing simplicity and our food resources and habits are on track to embrace this on going trends.

The overwhelming popularity of Artisan foods is powered by the love of homemade and authentic foods, people seeking exciting new flavors and a desire to engage with food and food producers.

The following represents many of the food trends that we can expect to see in 2012.

Sentimental Sweets-Pickling–Beer Dinners–Peruvian–Tapas–Pop Ups–Potatoes –Ice Cream–Food Trucks-Charcuterie–Local–Mobile Apps-Child Nutrition- Sustainable–Fruits-Fish–Mustard-Cocktails-Ethnic Fusion–Artisan–Cheese-Simplicity- Quinoa-Flatbreads–Umami –Cuban–Heirloom–Bitter Greens–Small Portions- Low Country Cooking-Radish–Tea-Olives-Gelato–Street Food-Frugality-Healthy-Price Increases-Meatballs-Allergy Friendly–Herbs -Community-Honey-Sandwiches-Salty Sweet-Donuts-Southern Inspiration….

Make a reservation, belly up to the bar, put your apron on and get ready to eat, drink, cook and be deliciously delighted at home or at some of these great Smyrna-Vikings restaurants putting their own stamp on the hottest food trends in 2012.

South City Kitchen
Southern cooking – Hot Boiled Peanuts; Buttermilk Fried Chicken; Georgia Mountain Trout with Roasted Mushrooms and White Bean Cassoulet and Brown Butter Aioli; Pickle Jar with Local and Seasonal Pickles; Banana Pudding, High Road Craft Ice Cream and Sorbet

Canoe
Yuzu dressed Slaw; Cimino Farms African Squash; Peruvian White Beans; Black Garlic Butter; Chocolate Grotto with Salted Caramel and Pretzel Dust; Popcorn Ice Cream Sundae with House Made Cracker Jack

Social Vinings
Sweet Potato Fries with Bacon Jalapeno Cheese Sauce; Truffled Cheesey Macaroni Fritters with Mustard Sauce; Sautéed Calf’s Liver with Caramelized Onions, Ellijay Apples, Green Beans, Creamy Yukon Mashed potatoes and Crispy Bacon; Fried Oreo Cookies with Vanilla Ice Cream

SIP at Riverside
Georgian Andouille Po Boy; Truffle Papas Fritas; Artisan Cheese Plate with Gluten Free French Bread; Southern Fried Chicken Livers with Chipotle Buttermilk Dressing and Bread and Butter Pickles; Local Peach Cobbler with Clover Honey Gelato; Chocolate Cayenne Mousse Fleur de Sel Brownie Sandwich

Muss and Turners
Huevos Diablo’s; Serrano Deviled Eggs, Chorizo, Red Onion; Chicharonnes with Hot Pepper Vinegar, Charcuterie Sampler: Lonza Sweet Coppa, Prosciutto La Quercia, Smoked Liverwurst; Collard Greens: Muss' "I Can't Believe a Damn Yankee Cooked These”; Egg Nog Panna Cotta, Chocolate Chip Cookies

Garrison’s Broiler & Tap
Cider-Braised Beet Salad with Watercress, Parsnips, Pistachios, Goat Cheese and Brown Sugar Vinaigrette, Potatoes either: Baked, Idaho Fries, Olive Oil Mashed, Potato Gratin, Mashed Sweet Potatoes or Sweet Potato Fries, Fried Green Tomato Benedict with Poached Eggs, Goat Cheese and Smoked Chili Tartar; Peach Pound Cake griddled in Butter with Vanilla Ice Cream, Bourbon-Caramel sauce and toasted Pecans

Without a doubt you mouth is watering for some of these salty sweet, Southern treats so do your thing to support the local Chefs and Farmers and share their Peace Love & Food!

Football Food & Fun - Let's Tailgate!

2011-10-16T09:12:00.000-04:00

We are in the heart of football season and what a great time for fun with food and friends!

As in football, a winning tailgate celebration requires a game plan. Make what you can ahead of time, team up with your friends and divvy up the menu for all the players to participate in on the action. Think like a pro and stick to your game plan.

During a recent game day visit to the market, I stood in the checkout line behind a young woman purchasing frozen meatballs, grape jelly, cocktail sauce and ketchup…. My immediate thoughts took me back to 60’s and what every modern day mom served up for their cocktail parties. The dreaded “cocktail meatballs”! Witnessing this soon to be culinary flag throwing foul, inspired me to think outside the goal line and create a few touchdown treats fit for fans young and old.

It’s that perfect time of the year. The cool weather has finally arrived and the abundance of fabulous fall foods makes cooking up fun food for football quick, simple and delicious.
Whether you are hosting a game day group or gathering at the stadium for pre-game tailgating take a bite out of a few of these sure to be winning menu ideas.

Sideline Snacks
Sausage Apple Bites – combine biscuit mix, spicy andouille sausage, onions, celery, sharp cheddar cheese and garlic powder, roll them into bite size balls and bake to golden brown
Bread Bowl Beer Cheddar Dip – hollow out a round loaf of Pumpernickel and mix up a bottle of beer with crispy bacon, green onions, shredded sharp white cheddar, Dijon mustard, cream cheese and a touch of cayenne pepper – cut up the reserved bread for dipping
Cranberry Nut Snack Mix – a great mix of sunflower seeds, chopped pistachios, toasted pumpkin seeds and sweet dried cranberries
Sweet Potato Pecan Puffs – whipped sweet potatoes with chopped pecans, minced garlic, brown sugar and pumpkin pie spice, baked in mini muffin pan for perfect mouth popping puffs

End Zone Eats
Beer Brats – boil the brats in beer, butter and sweet onions then grill them until golden – serve on potato buns with sauerkraut, spicy mustard and grilled peppers
Sloppy Joe’s - sautéed ground beef with onions and Sloppy Joe sauce served on toasted buttered brioche buns
Grilled Chicken Wings – toss the wings in kosher salt, cracked pepper and garlic salt; grill to perfection and serve with sweet and spicy bbq sauce for dipping
Garlic Ginger Pork Spareribs – season the ribs with a blend of Hoisin sauce, Soy sauce, grated ginger, crushed garlic, onion powder and a dash of hot sauce – grill to perfection for finger licking goodness

Super Sides
Blue Cheese Bacon Potato Salad – skin on red potatoes with crumbled blue cheese, crispy chopped pepper bacon, mayonnaise, a hint of Dijon, salt and pepper to taste and chopped chives
Brown Sugar Acorn Squash Casserole - baked acorn squash whipped with brown sugar, butter and cinnamon topped with nutmeg seasoned streusel
Cheddar Garlic Scallion Biscuits – biscuit mix blended with chopped scallions, garlic salt and shredded sharp cheddar cheese baked to golden brown perfection

Touchdown Treats
Chocolate Chunk Brownies – whip up a batch of moist brownies with coarsely chopped semi sweet chocolate chunks
Smore’s – keep the coals on the grill hot, toast some marshmallows and sandwich them between cinnamon sugar graham crackers and milk chocolate bars
Chocolate dipped Rice Crispy Treats – create a simple batch of Rice Crispy treats and dip them halfway into a rich chocolate ganache

Keep that winning spirit. Rise Up to the challenge and you are on your way to victory!

For complete recipes email yellowbandchef@gmail.com

Enjoy the football, food and fun and always remember Peace, Love, Food.

2011 Cycling Adventures

2011-09-11T15:40:00.000-04:00

Cycling Trip 2011

As you maybe aware, or perhaps you are not, or maybe you just don't care, but Yellowbandchef and I did not go to see the Tour De France this year. We did missed not taking our europe trip this year but there weddings and anniversaries that cut into our travel budget this year.

We could not have a year without seeing professional cycling. This year we decided that we would stay on American soil and come to see the USA Pro Challenge out in Colorado. Interesting enough the race was originally called the Tour Of Colorado. How and why it was change I have know idea.

When we decided that this was the race that we would see the teams had not been selected and the Tour De France had not yet begun. As we sat at home watching the Tour de France we were dreaming of being there. This year Le Tour went to the town that Yellowbandchef and I first saw Le Tour. That year as the year that we first saw Le Tour, Lorient, France was an arrival town. I clearly remember the speed in which the riders came blowing into the flat streets of Lorient. The day we saw the arrival a break away succeeded.

With Le Tour De France complete and our hunger to see cycling live and in person we learned that the podium of Le Tour will be attending the US Pro Challenge. We are going to have the opportunity to see the race three different times. We will see the arrival into Steamboat Springs. The following morning we will see the departure from Steamboat Springs. We will also see the final day as the riders come into Denver.

Once we learned that the top three finishers of Le Tour were coming to ride the USA Pro Challenge I became very excited. The reason this made me very excited because in true Yellowbandchef style she obtained the equivalent of back stage passes. What this means is that we will have access to the Village. The village is the area where the buses will come in and the riders will get ready for the start. This means that we maybe able to get photographs of some of our favorite riders.

We arrived here in Steamboat Springs Sunday afternoon and we have enjoyed the sites, sounds and of course the food, but you will need to see if Yellowbandchef decides to write about that. I will update you on the happenings as the days move on.

Ciao

Sir J Rotten

Can’t stand the HEAT? Keep it cool in the kitchen. Fresh, simple and delicious no-cooking required menu ideas

2011-09-04T14:54:00.000-04:00

Let’s face it, everyone is sick and tired of the heat this summer. With extremely high temperatures causing even higher electric bills, who wants to turn the stove on or even stand outside over the hot grill?

With the abundance of late summer fruits and vegetables, cured meats, savory cheeses and seafood readily available to us, keeping it cool in the kitchen while satisfying your friends and family with fresh, simple and delicious culinary creations takes no heat at all.
Creating non-cooked foods for the end of the summer is quick, simple and fun.

Get a bit of cool inspiration from these flavorful menu suggestions.

First Bites
Avocado Summer Rolls - avocado and mint, with julienned carrots and cucumbers,
shredded red cabbage wrapped in rice paper with peanut sauce and a spicy Thai chili sauce.
Jicama Strawberry Guacamole – diced strawberries, jicama and watermelon radishes combined with diced guacamole and a hint of minced jalapenos served with pita chips for a crisp, cool snack.

Salads for the Soul
Spicy Ginger Carrot Slaw – shredded cabbage, julienned sweet red peppers and carrots, pink grapefruit sections and green onions tossed with ginger lime vinaigrette.
Cucumber & Blueberry with Feta – wedges of crisp cucumbers tossed in white balsamic vinaigrette with feta cheese and sliced mint.

Soups for Chill’n
Ginger Carrot Soup – blend diced cantaloupe, ginger, lemon juice and honey until smooth, combine with a touch of heavy cream and chill. Serve with a sprig of mint on top.
Chilled Corn and Shrimp Soup – pureed corn, Greek yogurt, milk and lime juice with chopped pre-cooked shrimp, a dash of cayenne pepper sauce, salt and pepper served chilled garnished with sliced cherry tomatoes and chives

Simply Super Sandwiches
Turkey Pockets – thinly sliced turkey breast with Bibb lettuce, red bell pepper strips and diced scallions in a toasted pita pocket drizzled with cilantro mayonnaise
Ham and Brie Baguettes – thinly sliced honey smoked ham with thickly sliced Brie on a French Baguette spread with hot honey mustard

Seafood Surprises
Lobster Salad Sliders – Pick up some cooked lobster meat at the Seafood counter and combine it with celery, mayonnaise, chives and tarragon with a dash of salt and pepper to taste, heaped inside a soft white slider bun and you’ve got yourself a summer time favorite.
Ceviche – diced Snapper “cooked” in lemon, lime and orange juice, chilled for 2 hours and topped with sliced sweet onions, diced habanero pepper and chopped cilantro served in a radicchio cup

Meat to Beat the Heat
Charcuterie & Cheese – a lovely presentation of cured meats Coppa, Prosciutto di Parma, Bresaloa and Jamon Serrano with Fontina, Truffle Tremor, Blu di Bufala cheeses served with marinated olives, cornichons, stone ground mustard and crusty bread
Carpaccio – thinly sliced and pounded beef tenderloin topped with lightly salt and peppered arugula, shaved Parmesan and drizzle with a lemon vinaigrette

Sweet Treats
Pistachio Pudding Pie – No cooking required with milk and the pudding mix in a blender then poured into a graham cracker crust and refrigerate for 2 hours. Serve with fresh whipping cream and raspberries
Watermelon Sherbet – As simple as watermelon, sugar, unflavored gelatin and cranberry juice, shaved with mint garnish

If you’re hungry but too hot, try not to lose your cool trying to create complicated meals for your family and friends. Keep it fresh, simple and delicious each and every day.

For complete recipes email yellowbanchef@gmail.com

Keep your kitchen cool and take a culinary adventure into creative non-cooked foods.
Peace Love Food!

Picnic Time

2011-07-01T01:36:00.000-04:00

It’s the Perfect time for a Picnic!

Nothing says summertime like a great Picnic! Friends and family gathering together in the park, at a concert, on the deck or simply in the backyard is a great way to celebrate the fabulous foods of the season.

The main key to the perfect picnic is “No Muss No Fuss”. Keeping that in mind put your culinary skills at ease with a few quick, simple and delicious tips to planning a bit of summertime fun.

Gather the gang together, divvy of the menu list and embrace one of 2011’s top ten trends: the year of the Pot Luck!

Spreads and Schmears – served with a variety of flatbreads, ciabatta and foccacia

Pimento Cheese – a true southern classic
Recipe secret: combine sharp cheddar and white cheddar cheese with a dash of
Cayenne pepper, diced pimentos and a subtle amount of mayo
Jalapeno Egg Salad - chopped hard boiled eggs, Dijon mustard, thinly sliced celery,
dried jalapenos, black pepper and celery salt to taste
Creamy White Bean and Herb – cannellini beans with Vidalia onion, cream cheese,
lemon juice, chives, oregano and thyme
Ttzaki – Greek yogurt, lemon, cucumbers, garlic and dill says nothing but YUM!
Mortadella with Pistachio - Mortadella pulsed with mayonnaise, thyme, butter and balsamic vinegar makes this a picnic recipe must have

Simply Sensational Snacks

Parmesan and Herb Almonds – All natural whole almonds tossed in dried herbs and grated Parmesan cheese, toasted in the oven
Spicy Garbanzo Beans – Cayenne Pepper and Kosher Salt dusted chickpeas roasted in the oven

Seasonal Salads

Feta Slaw – shredded green cabbage, sliced green onions, crumbled Feta cheese, drizzled
with a champagne vinaigrette
Strawberries in Balsamic – quartered strawberries tossed with basil chiffonade, sliced
almonds and balsamic vinegar
Arborio Rice Salad - boiled arborio rice with lemon, olive oil, sliced cucumber and mint
New Age Relish Tray - with Marinated olives, Sweet Gerkins, Pickled cucumber & red
onion, spicy radish

Sweet Temptations

Blueberry Streusel Bars – fresh blueberries with lemon cream filling topped with
cinnamon brown sugar streusel
Rosemary Pine Nut Cookies – buttery shortbread cookies with flavorful rosemary and
toasted pine nuts

Good for the licking Chicken

Grilled Chicken Kabobs – grilled chicken tenders skewered with mushrooms and a peanut dipping sauce
Oven “Fried” Chicken - skin on buttermilk dipped chicken pieces rolled in cayenne pepper dusted flour and panko bread crumbs then oven baked for a crispy treat
Lemon Pepper Crusted Chicken Wings – heavily seasoned, grilled and served with a spicy Key Lime dipping sauce

For the Love of the Perfect Picnic – Keys to success

Keeping it real, fun and safe are the keys to your success.. Add a few of this tips to your adventure and you are paving the way to the perfect picnic fun.

Gather up some fresh mint sprigs to keep the bees at bay
Pack a bottle of bug spray to keep the critters from crawling up your sleeve
Freeze several bottles of water to keep your food chilled and drink them for later
When the sun is shining pack the sunscreen for you, yourself and others
Light some citronella candles for ambience as well as bug defense
Pack a few trash bags and zip lock bags for easy clean up
Don’t forget the all important Wine & Beer bottle opener
Keep it dry with a weatherproof blanket to keep moisture from the ground off your guests
Pack some paper towels for spills and clean up
Nothing says safe like a bit of hand sanitizer
Be earth friendly with some sustainable plate ware
Always be the hostess with the mostest with pretty linen napkins

Keep your picnic perfect with a ton of fun and always remember
Peace Love Food!

Father's Day Grilling

2011-06-16T15:54:00.000-04:00

Celebrate Fathers Day – Cooking for Dad!

A Place Just For Dad
We many not shower him with praise
Nor mention his name in song,
And sometimes it seems that we forget
The joy he spreads as he goes along,
But it doesn't mean that we don't know
The wonderful role that he has had.
And away down deep in every heart
There's a place that is just for Dad...

~ Author Unknown

Forget the Old Spice, the stand by tie or the new BBQ grilling tool set. Cook up a quick, simple and delicious meal for the man who always masters the grill.

Make it a family day honoring Dad and let him take a day off from all the grilling to do a little chilling. Brush off the grill, light up the coals or fire up the gas and you are on your way to a great fun full filled day.

For a bit of inspiration try a few of these delicious grilling favorites:
Grilled Vegetable Quesadillas with bell peppers, Vidalia onions and Monterey Jack Cheese served with salsa, cilantro and guacamole
Oger Burger stuffed with red onion, garlic, white cheddar cheese and a black pepper - salt crust served on a grilled buttered sesame seed bun
Beer Can Chicken season your beer with garlic, rosemary, basil, jalapenos and black pepper, rub the chicken with sea salt, a touch of cayenne pepper and paprika
Brown Sugar Honey Pork Ribs salt and pepper rub the ribs and brush with a thick coat of bbq sauce of brown sugar, honey, ketchup and cider vinegar
Baked Beans simmered with brown sugar and peppered bacon
Potato Salad red skin potatoes with spicy brown mustard, parsley, onion and celery
Grilled Corn on the Cob soak the corn husks on, grill for about 30 minutes and once finished husk the corn and brush with garlic, cayenne pepper butter
Grilled Bologna on Garlic Toast brush the bologna with olive oil, butter the toast and sprinkle with garlic salt
Grilled Pound Cake topped with vanilla ice cream and chocolate fudge sauce

Grilling Tips
To prevent any potential for food borne illness, wash your hands frequently while preparing your menu.
The grate should be oiled before grilling any food. Use a long handled brush for this purpose. Oiling the grate will help prevent food from sticking to it and will make cleanup easier.
When using charcoal prep the briquettes with a charcoal chimney
The Direct method sears the food in order to create a flavorful crust on the surface, followed by Indirect to prevent burning the outer area of the food while cooking evenly.
When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.
Do not use a fork to turn the meat as you are grilling since piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.

Grilling times:
Hamburgers – direct heat cooking 2-5 minutes on each side depending upon thickness
Ribs – indirect heat cooking 50 minutes to 1 ½ hour
Chicken – indirect heat cooking 60-75 minutes
Always let your meat rest for 3 minutes prior to slicing or serving

Grilling Temperatures:
Make sure to place the thermometer into the thickest part of the meat
Beef – Rare: 140 degrees F; Medium Rare: 145 degrees F; Medium: 160 degrees F; Well Done 170 degrees F
Pork – Medium Rare: 145 degrees F; Well Done: 160 degrees F
Chicken – 165 degrees F

Celebrate all the sweet things Dad does for you. The center of the family deserves a little bit of food cooked with love.

Enjoy a Sunday Funday with Dad and remember Peace Love Food.

Celebrate Fathers Day – Cooking for Dad!

2011-06-12T16:32:00.000-04:00

A Place Just For Dad
We many not shower him with praise
Nor mention his name in song,
And sometimes it seems that we forget
The joy he spreads as he goes along,
But it doesn't mean that we don't know
The wonderful role that he has had.
And away down deep in every heart
There's a place that is just for Dad...

~ Author Unknown

Forget the Old Spice, the stand by tie or the new BBQ grilling tool set. Cook up a quick, simple and delicious meal for the man who always masters the grill.

Make it a family day honoring Dad and let him take a day off from all the grilling to do a little chilling. Brush off the grill, light up the coals or fire up the gas and you are on your way to a great fun full filled day.

For a bit of inspiration try a few of these delicious grilling favorites:
Grilled Vegetable Quesadillas with bell peppers, Vidalia onions and Monterey Jack Cheese served with salsa, cilantro and guacamole
Oger Burger stuffed with red onion, garlic, white cheddar cheese and a black pepper - salt crust served on a grilled buttered sesame seed bun
Beer Can Chicken season your beer with garlic, rosemary, basil, jalapenos and black pepper, rub the chicken with sea salt, a touch of cayenne pepper and paprika
Brown Sugar Honey Pork Ribs salt and pepper rub the ribs and brush with a thick coat of bbq sauce of brown sugar, honey, ketchup and cider vinegar
Baked Beans simmered with brown sugar and peppered bacon
Potato Salad red skin potatoes with spicy brown mustard, parsley, onion and celery
Grilled Corn on the Cob soak the corn husks on, grill for about 30 minutes and once finished husk the corn and brush with garlic, cayenne pepper butter
Grilled Bologna on Garlic Toast brush the bologna with olive oil, butter the toast and sprinkle with garlic salt
Grilled Pound Cake topped with vanilla ice cream and chocolate fudge sauce

Grilling Tips
To prevent any potential for food borne illness, wash your hands frequently while preparing your menu.
The grate should be oiled before grilling any food. Use a long handled brush for this purpose. Oiling the grate will help prevent food from sticking to it and will make cleanup easier.
When using charcoal prep the briquettes with a charcoal chimney
The Direct method sears the food in order to create a flavorful crust on the surface, followed by Indirect to prevent burning the outer area of the food while cooking evenly.
When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.
Do not use a fork to turn the meat as you are grilling since piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.

Grilling times:
Hamburgers – direct heat cooking 2-5 minutes on each side depending upon thickness
Ribs – indirect heat cooking 50 minutes to 1 ½ hour
Chicken – indirect heat cooking 60-75 minutes
Always let your meat rest for 3 minutes prior to slicing or serving

Grilling Temperatures:
Make sure to place the thermometer into the thickest part of the meat
Beef – Rare: 140 degrees F; Medium Rare: 145 degrees F; Medium: 160 degrees F; Well Done 170 degrees F
Pork – Medium Rare: 145 degrees F; Well Done: 160 degrees F
Chicken – 165 degrees F

Celebrate all the sweet things Dad does for you. The center of the family deserves a little bit of food cooked with love.

Enjoy a Sunday Funday with Dad and remember Peace Love Food.

Blue Grass Bourbon & Hot Browns!

2011-05-06T17:20:00.000-04:00

Bluegrass Bourbon & Hot Browns!
~Delicious Derby Day Traditions

As a young girl growing up in upstate New York, each summer I was fortunate to visit Saratoga Springs with my Grandfather to “watch the ponies’ race” as he would say. Our time together was thrilling for me as we shared a special bond getting dressed up and making a trip over to Hattie’s Restaurant for their famous fried chicken and a root beer. When it came time for me to pick the horse I was going to cheer for, my gambling logic wasn’t all that scientific but typically based upon the name of the horse or the color of the jockey’s silks. I did pick a winner or two over the years and have fond memories of exciting setting around the track, the food and the traditions.

With Derby Day upon us it’s a fun time to explore the deep traditions of time honored culinary treats although inspired by The Kentucky Derby and the fine people of Lexington, many of these delicious creations are re-created all over the United States on a wide variety of restaurant menus.

Kentucky cooking encompasses a vast amount of southern flavors and plenty of bourbon. Native Americans, The British and African Americans have all greatly influenced the regional cuisine of Kentucky and the foods associated with the Derby. As a tribute to the blue grass state and the longest running sporting event in the United States, make it a winning day for you and your guests with a simple, flavorful and fun Derby day menu.

To follow in the grand form of tradition on race day, put your cooking creativity on track with some of these delicious inspirations.

Kentucky Burgoo – Chicken and Beef Stew with onions, tomatoes, lima beans, corn cabbage and okra

Benedictine – Cucumber, Onion, Cream Cheese and Mayonnaise tea sandwiches

Hot Browns – Turkey, Tomatoes and Bacon on toast with a buttery Swiss Cheese Sauce

Grilled Beef Tenderloin with Henry Bain Sauce – Peach, Apple and Pineapple preserves with Orange Marmalade. Dry Mustard and Horseradish

Grilled Bourbon Pork Tenderloin – Marinated in Bourbon, Brown Sugar, Soy sauce, Worcestershire, Salt & Pepper and ground Ginger

Buttermilk Fried Chicken – Garlic & Onion Powder with Paprika, Cayenne Pepper and Black Pepper Flour battered, served with hot Chile Sauce

Garlic Cheese Grits – Buttery Grits with sharp Cheddar Cheese, garlic and a hint of hot sauce

Sweet Potato Hash – with Scallions, Cilantro, diced Turkey & Caramel Bourbon sauce

Mint Julep - Simple syrup with fresh Mint and Bourbon served over crushed ice

Sweet Bourbon Punch – Un-sweet Tea, Sugar, Orange Juice, Limeade & Bourbon

Kentucky Derby Pie – Walnuts, Chocolate and Bourbon pie, Oh My!

Enjoy the greatest two minute in sports and for the record, my pick this year is
Stay Thirsty…his odds are not so good but with number 4 on the saddle cloth and food and beverage always on my mind he’s already a winner in my book.

Dig out your seersucker suit and a hat that will put the Royal Wedding to shame as post time is 6:24 pm.

Peace Love Food.
YBC

Passover Seder – A festival of Freedom

2011-04-16T10:34:00.002-04:00

Passover is the Jewish holy day and festival that is celebrated for seven to eight days. It celebrates the exodus of the ancient Israelites that were freed from slavery in Egypt. It is traditional for Jewish families to gather together on the first night of Passover for a special meal called a Seder. Seder is the Hebrew word for order. The Passover Seder is a festive meal that is conducted in an organized way so that all the mitzvot (God's commandments) of Passover will be performed.

At the Seder table, a special book called the Passover Haggadah is read out loud. The Haggadah includes the story of the Israelites' Exodus from Egypt as well as Seder rituals and traditions. After the reading of the Haggadah, a festive kosher-for-Passover meal is eaten.

Every family enjoys a different menu for the Seder, however the common theme of incorporating traditional Passover recipes invoke the celebration with an abundance of flavors and aromas throughout the menu. To reflect the importance of this celebration your table should be set with the finest china and silverware.

There is a bounty of flavorful Passover recipes available. Ingredients are plentiful in the Smyrna-Vinings area particularly this time of year. Publix, Kroger and Costco have an assortment of kosher for Passover ingredients. The Wine Cellars offer a small variety of kosher for Passover sweet wines as well as a Pinot Grigio.

In the spirit of the holiday create your own family traditions from the kitchen to the table with a bit of inspiration of several menu suggestions.

Festival Relish Tray – Chopped egg and onion salad and dill pickles
Grilled Hallumi Cheese – Soft sheep milk cheese brushed with olive oil and grilled
Charoset – A blend of apples, nuts, wine, sugar and cinnamon
Gefilte Fish – Baked into a loaf with onions, carrots, celery and parsley bound together with egg and matzo meal
Roasted Salmon with Lemon Herb Matzo Crust – lemon, parsley, thyme, mustard, salt, pepper, olive oil and butter blended with ground matzo
Matzo Ball Soup – Chicken and Matzo Balls with carrots, zucchini, onion, parsnips and celery in a lightly salt and peppered broth
Sweet Beef Brisket – Marinated overnight with Kosher for Passover Coke, red wine, honey and ketchup then roasted in the oven
Roasted Potatoes – Coated with olive oil, onion, garlic, salt, pepper, basil and thyme
Golden Cauliflower – Baked with olive oil, salt, sugar, onion powder, garlic powder, paprika and turmeric
Dried Fruit Kugel – Sweet noodle pudding with egg noodles, cottage cheese, sour cream, brown sugar, eggs, water, vanilla and chopped dates baked until golden brown
Chocolate Truffles – Semi-sweet chocolate blended with non-dairy whipping cream, cocoa powder and confection sugar coated with finely chopped pistachios, almonds or hazelnuts

Four glasses of wine are poured during the Seder to symbolize the four main stages of Exodus. These stages were: Freedom, Deliverance, Redemption and Release. During the Seder one drinks a cup of wine at the conclusion of Kiddush, after telling the story of the Exodus from Egypt, before eating the Matzah of Motzi Matzah, at the conclusion of the Grace After Meals and after reciting the Hallel.

There is also a Fifth Cup of wine – known as the Cup of Elijah. This is traditionally a very large cup that is poured and left at the center of the table. The fifth cup represents God’s promise to give the Land of Israel to the Jewish people.

Embrace the tradition; relish the history behind the food and its significance to Passover.

Peace Love Food.
YBC

Long Weekend Getaway – Dominican Style

2011-02-14T17:30:00.000-05:00

In need of a much needed dose of the sunshine and renewed inspiration for innovative food creations, I kidnapped SRJ for a long weekend in the Republica Dominica.

We are at times creatures of habit and travel to the comfort zone, but in my search for a deal to the DR at this time of the year was found in La Romana. Easy to get to with the fewest of Delta Skymiles required, I did a bit of exploration and found a fabulous bargain on www.Cheapcaribbean.com
at the Wyndham Dominicus Palace. The downside of things was the 2+ hours of travel from Santo Domingo for 72 kilometers. The upside was everything we happened upon once we arrived. Rest, relaxation, a bit of solitude, very little access to the outside world and a bounty of fabulous food.

No bones about it, if you are not adventurous when it comes to food you may be a bit dismayed. Don’t come to the Dominican Republic with expectations of American food that is all too familiar. Their pizza is delightful but light on the sauce, heavy on the cheese. Their meat although flavorful tends to be tough. Their eggs are delicious but a different color. Their cheeses are abundant but soft. They tend to use a bit too much liquid smoke on their meats (the use of ANY liquid smoke it too much) BUT their pastries are fabulous, their breads are to die for, their fresh seafood is amazing and their cocktails are amazing. SJR asked me at breakfast “why do you think their food color is so different than ours?” My only guess and response was that our food is loaded with preservatives, who knows what the farmers feed the chickens and what we are eating this weekend is fresh off the farm, out of the sea and artfully created from scratch.

From sunrise to beyond sunset we have enjoyed a vast amount of culinary treats that one would never find in the United States. Breakfast with everything from organic eggs, salumi’s, cheeses, fresh fruit, broiled potatoes, grilled meats and sausages to every delicious pastry imaginable under the sun.
Every fresh juice one could ever dream of, a selection of teas, café or espresso.
Ready to get your groove on at the beginning of the day? One can even get a cerveza or fully loaded cocktail!

If you’re inclined to lunch, there is an overwhelming amount of epicurean delights to be found with pasta any which way; an extensive salad bar complete with a variety of greens, vegetables, prepared salads, fruits and light yet flavorful dressings; grilled pork, chicken and fish. Sweet tooth got you in the middle of the day? Treat yourself to any one of the delicious offerings from pineapple cake, caramel pudding or SJR’s favorite – chocolate ice cream!

Dinner service is a bit more structed unless you prefer the buffet – which in itself is plentiful. A vast array of beef, chicken, pork, seafood, rice, potatoes, soups, fresh baked breads and a smorgasbord of desserts.

A la carte dinner at La Roca began with a fresh vegetable salad followed by a delicious seafood risotto and grilled beef, onion and pepper kabobs. SJR enjoyed spaghetti Bolognese and the flavorful mixed grill of pork, beef, chicken and sausage served with grilled potatoes and chimichurri. Justifying my over indulgence of desserts for work discovery, I sampled the chocolate mousse cake, thick rich chocolate rolled in puff pastry, citrus cake, sugar and crème four layered Napoleon, Viennese crème filled puffs and a light strawberry filled layer cake.

A pre-Valentine’s Day dinner under the stars on the dock at Viva Grill was absolutely fabulous and provided the perfect ending to our weekend getaway.
The creatively presented Caprese salad with fresh mozzarella stuffed into a plump tomato drizzled with basil oil was the perfect beginning to our meal.
I enjoyed a flavorful fresh Mahi and Grouper roulade served with chunky smashed potatoes with a sherry brown butter sauce. SJR’s dinner of grilled roast beef served with a beautiful salad with tomatoes and julienne strips of fresh Parmesan. We both agreed that the meal and service at Viva Grill was by far the best on the resort.

The abundance of beverage options makes things interesting allowing you to keep it light, stick to the everyday norm of ice cold El Presidente cerveza, fresh and fruity rum cocktails and the famous Mamjuana of the Dominican Republic.

Regardless of your mission or expectations, your are certain to find your self happy, fulfilled and most likely a little bit sunburned.

Peace Love Food
YBC

Be Cupid in the Kitchen - Celebrate Valentines Day Cooking, Eating and Drinking

2011-02-14T16:44:00.000-05:00

Ahhh Valentine’s Day – The Hallmark Holiday of Holidays! Traditionally it is the romantic holiday where lovers express their love for each other with flowers, confections and cards.

Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker, jewelers are pushing their baubles, choclatiers have created beautifully packaged confections, and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.

Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible; create a meal from the bottom of your heart.

Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Paper Affair for beautiful cards and stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Visit The Wine Cellars and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens, plenty of candles and a vase of simple yet festive fresh flowers to set the mood.

Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Lime Tree, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.

A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love; set the tone with a few quick simple and delicious suggestions:

Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – Full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream

Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.

Happy Valentines Day and remember Peace Love Food!

Put A Bit of Soul in Your Food ~ Culinary creations for Black History Month

2011-02-01T11:38:00.000-05:00

Born and raised in New York, Irish Catholic to boot, Soul Food was something that I did not discover until I moved South and became a Chef at Duke University. Cooking alongside a marvelous group of true Southerners that included grandmothers, fathers and sons and generations of cousins I learned first hand the true history of Soul Food.

Years later when I was the Executive Chef for the NBA Sacramento Kings, my kitchen team and I were often asked to prepare the comforts of home cooking for our great hoop stars. They were a bashful bunch but every now and again they would peek into the kitchen at the Arco Arena, flash a pearly white smile and state “Chef, cook us some food from home”. NBA players are often misunderstood when it comes to food. People think they eat plentiful and heartily. No doubt they eat mightily but healthy is the key to these athletes game winning performance. Soul Food itself is often misunderstood.

Soul Food encompasses recipes of the slavery era with a selection of foods traditionally found in the cuisine of African Americans and is an important part of the cuisines of the American south. Vegetables, breads, grains and livestock are the heart of true Soul Food.

As we approach the beginning of Black History month, honoring historical African Americans can be both educational and delicious. Living here in the heart of the south the availability of the key ingredients that are the basis of Soul Food affords us the opportunity to create quick simple and delicious recipes to share with friends and family.

Get inspired with a few Soul Food menu basics:

Boil a pot of Black Eyed Peas with sliced jalapenos, chopped sweet onions and bacon.

Fry up a batch of Okra Cornmeal Bacon and Vidalia Onion Fritters and you have magic in your kitchen.

Create delicious Collard Greens with country ham, bacon and chopped sweet onions.

Dried Red Beans cooked with Rice, celery, garlic, sweet green peppers, Andouille sausage and a dash of hot sauce provides just the right kick of Soul.

Buttermilk Fried Chicken with cayenne pepper; seasoning salt, flour and paprika creates the perfect soulful recipe.

Fried Catfish lightly coated with garlic powder, salt, pepper and cracker meal is so simple and delicious.

Brown Sugar Mustard Rubbed Pulled Pork served with sweet hot & tangy Chow Chow relish.

Skillet Buttermilk Cornbread served with Molasses is the true taste of the South.

For the perfect ending to your Soul Food celebration bake a Sweet Potato Pie with cinnamon and ginger.

If you would rather get a dose of true Soul Food cooked by someone else, hop on over to Oga’s Home Cooking in Smyrna where you can experience first hand food cooked with LOVE and a big helping of SOUL!

Put your apron on, fire up the stove and you are on your way to the perfect meal of down home Southern cooking!

Embrace the history, enjoy the food and always remember Peace Love Food.

Wacky Weather & A Whole Lot of Good Cooking!

2011-01-16T15:11:00.000-05:00

January started off with a BANG here in Atlanta. After a relaxing low key holiday season Mother Nature decided it was time to shake things up with blast of wacky winter weather and an unusual amount of that white fluffy stuff called SNOW! Top it off with a bunch of ice and the city came to a complete halt.

My first business trip of the year was canceled given that the airport along with pretty much everything else went into shut down mode. With little else to do Sir J and I made the best of the situation took a walk or should I say slide down the street to explore the local situation. We got a few chuckles at the sight of empty shelves in the market and crowd gathered at the Waffle House! With plenty of food on hand we kept ourselves busy cooking up a few quick, simple and delicious meals. Goals for the New Year include preparing and eating healthier less time consuming meals. Using the great Ultra-Metabolism Cookbook as our guide we cut out red meat, bread and sugar and added more fresh vegetables, fish and whole grains.

A few of our delights included: Grouper en Papillote with Red Onion, Carrots and Yellow Squash with a Garlic White Wine Lemon Butter; Shrimp, Calamari and Tilapia poached in Thai Coconut Curry Broth with Brown Rice; Honey & Mustard rubbed Pork loin and Mustard Green salad with Tahini Viniagrette. Sir J recreated his New Year's Day spicy Chorizo Lentil soup which hit the spot taking the chill off and warming our bellies.

A new week ahead, the sun is shining the remains of the ice and snow are melting and I finally get to go back to work!

Until our next adventures...Peace Love Food!
YBC

Getting Lucky In the Kitchen

2010-12-29T12:49:00.000-05:00

The Peach has dropped the countdown is over. Let’s get the New Year off to a phenomenal start by gathering friends and family together for a delicious day of foods chock - full of good fortune.

After you have rocked all night with Rock & Roll Hall of Famer Tito Jackson ringing in the New Year on the Peach Drop main stage, nothing says New Year’s Day like Food Football and Fun! Whether you tune in for the Wisconsin Badgers versus the TCU Horned Frogs in the Rose Bowl or the Florida Gators taking on the Penn State Nittany Lions in the Outback Bowl, create the perfect kick-off to 2011 with food your fans will think came from heaven.

Gain riches, love and an abundance of good fortune throughout the year with quick simple and delicious foods guaranteed to be true crowd pleasing creations.

The game plan – let’s get lucky in the kitchen with foods proven to bring great fortune.

Long lived traditions include recipes created within the following categories: Greens, Pork, Fish, Legumes, Noodles and round Cakes. Top that off with a fortunateness fruity beverage and true luck is certain.

Cooked Greens – kale, cabbage, collard greens and chard are consumed for their resemblance of folded money. The more you eat the larger your fortune for next year.

Create delicious creamed collard greens with garlic, onions, whipping cream and butter.

Lentils – Packed with protein, fiber, vitamins and amino acids these legumes are thought to resemble coins also equaling good fortune. They plump up as they cook symbolizing growing wealth. Whip up a simple lentil side dish with bacon, chorizo, mashed garlic, onion and rice.

Noodles – Long noodles represent longevity. Eat them slowly so that you don’t break them and risk a shortened life. Prepare a pot of noodle soup with bok choy, red bell peppers, sesame seeds, peanuts and Ramen noodles.

Pork – As pigs root for food they keep their feet planted and push their snouts forward signifying progress, future wealth and prosperity. Grill a delicious beer brined chile rubbed pork tenderloin using Atlanta’s own Red Brick Brown Ale, brown sugar, honey, ancho chiles, salt and pepper.

Fish – Fish represent moving forward and symbolize abundance as they swim in schools.

Create a simple delicately flavored sesame crusted Ahi Tuna appetizer that will also bring you an abundance of raving reviews.

Round Cakes or Breads – The emphasis on these baked goods is placed on the round or ring shaped items. This signifies that the old year is complete. Bake a delicious chocolate raspberry Bundt cake or if your are not up for the challenge, pick up a variety of Dukin’ Donuts to satisfy everyone’s sweet tooth cravings.

Make a toast to New Year’s Day with a Pomegranate Prosecco Cocktail. Pomegranates are associated with abundance, fertility and marriage. Now that’s a great way to start the year off on the right foot!

Keep in mind that in addition to all the lucky foods, there are also a few to avoid. Lobsters should not be eaten as they move backwards and this could lead to setbacks. Chicken should also be kept off the menu as chickens scratch backwards, which could cause regret or one to dwell in the past.

One last New Years Day tradition to remember – Don’t clean your plate! Leaving a bit of food on your plate is believed to ensure a year of plenty ahead.

Happy New Year and remember Peace Love Food!

Made with Love

2010-12-22T17:34:00.000-05:00

Made with Love - Holiday gifts from your kitchen

We have been hearing it since St. Patty’s Day “Only 283 shopping days left until Christmas”….and counting. As we head into the home stretch this season and the hustle and the bustle of holiday shopping has taken its toll on your wallet and your sanity, whip up a few easy and affordable homemade treats from your kitchen.

Herbal Vinegars & Butters are quick, simple and delicious. Take a visit to the Cobb International Farmers Market where you will find an endless variety of fresh herbs to use as your infusing agents. Select a variety of glass jars and bottles that you can personalize with colorful ribbons and handmade gift tags at Cost Plus World Market. Unleash your creativity by selecting flavor combinations that you know appeal to each individual recipient. Once you have completed your culinary creations, head on over to Great Harvest Bread Company and select one of their freshly baked breads to compliment the flavorful gifts from your kitchen.

As you take the time to remember the true spirit of the season, have fun with food and flavor in your kitchen, creating gifts for friends and family truly made with love.

Peace Love Food!

To Make the Vinegars – Use a good quality white, red or cider vinegar. Lightly bruise the herbs first to allow them to give off their flavors.

Place the herbs in clean jars or decorative bottles. Gently heat the vinegar, but don't boil it. Let it cool down, and pour the warm Vinegar over the herbs in the jars. Place the jars in a dark place, such as a cabinet or shelf away from bright windows. The vinegars can be used in 2 weeks and will last for up to 1 year.

A few herb combinations to try:

White Wine Vinegar goes well with Chive, Dill, Savory, Sage, Basil, Lavender Sprigs or Flowers, Fennel, Parsley, Rosemary, Tarragon, Thyme, Garlic

Red Wine Vinegar goes well with Basil, Garlic, Oregano, and Thyme.

Cider Vinegar is enhanced by Orange Peel Spirals, Raspberries, and Lavender Blossoms.

To Make the Butters – Soften 1 stick of butter. Put the softened butter in a bowl and using a wooden spoon or hand mixer, beat until soft and creamy. Add flavorings and seasonings and blend well. Place the flavored butter in jars with a tight lid.

Parsley Butter: Add 1 tablespoon lemon or lime juice, 2 tablespoons chopped parsley. Season with salt and pepper and serve over meat, fish, chicken or vegetables.

Herb Butter: Prepare as above but use tarragon, chives or cilantro to replace the parsley. Use to top meat, fish, chicken or vegetables or in soups and sauces.

Sweet Orange Butter: Add 1 tablespoon confectioner’s sugar, 1 tablespoon grated orange zest and juice. Use for muffins, pancakes and breakfast breads.

The Feast Is Over

2010-11-24T13:20:00.000-05:00

The Feast Is Over….Now What?

You have been planning your Thanksgiving adventures for months. The menu, the shopping, the table décor and more importantly, how will we ever keep all your guests fed and entertained once the Feast is over? By Friday you are exhausted and cannot imagine more time in the kitchen let alone trying to please all your guests. Creating some fun with flavorful leftover food is quick simple and delicious. Don’t let your leftovers go to waste. Thanksgiving is a day of feasting so let the feasting continue!

Each year a good majority of us that take on the major adventure (and I do mean MAJOR) of hosting Thanksgiving at our homes many of us are doing this for the very first time. The excitement, the energy and the fear of the unknown often leads us to purchase and then cook an over abundance of food. Part of the Thanksgiving Feast tradition is indeed the leftovers themselves. Often with too many cooks in the kitchen we find ourselves overwhelmed by the leftovers. Nothing beats a great turkey sandwich but with a little bit of creativity you can take your leftovers to a whole new crowd pleasing level.

Let’s talk Turkey! Take that beautiful bird and with a bit love shred the meat and create turkey and white bean chili with diced tomatoes and onions, garlic, chili powder, cayenne pepper and you might as well toss in the leftover corn!

Potatoes aren’t just for dinner! Take those mashed potatoes and create delicious potato pancakes for breakfast with crispy chopped bacon, green onions and cheddar cheese. Sauté them up with butter and your day is off to a great start!

Pie Oh My! Take that leftover pumpkin pie and with a bit of magic create rich and flavorful pumpkin pie parfaits with vanilla ice cream and caramel sauce topped off with whipped cream and the always leftover cranberry sauce!

You’re Stuffed! Take that leftover stuffing and create a simple and delicious stuffed meatloaf. Prepare your favorite meatloaf recipe and place half of the meatloaf mix, in a baking dish, add your stuffing and top it off with the remaining meatloaf mix and your leftover gravy!

Leftover Out of Towner’s! Nothing speaks tradition more than gathering together to celebrate everything we are thankful for each year. However after a few days lounging around the house, cleaning up after everyone and trying to keep everyone happy, even the best host needs a bit of relief. In and around Smyrna-Vinings, offer your guests many options to get out of the house and out of your hair for a few hours!

Kid Fun! Send the kids over to KangaZoom to burn off some of their energy and resolve the age old question of “What can we do for fun?” KangaZoom is a 12,000 square-foot, safe, indoor play center featuring bouncing inflatables, giant slides, obstacle courses!

Football! Nothing says Thanksgiving like lying on the couch watching all the great football games. Send your grid iron fans over to McCray’s West Village Tavern; Laseter’s Tavern or Padriac’s to catch all the action on their big screens!

Outdoor Adventure! Take advantage of the beautiful outdoors with a family adventure on the Silver Comet Trail. Just head on over to Smyrna Bicycles to rent bikes by the hour and make sure they all wear a helmet!

If you find yourself asking what to do with the leftover beer and wine….well that’s a whole other adventure we can explore together!

Peace Love Food!

La Caja China

2010-08-22T00:34:00.005-04:00

The lucky man that I am I received a Caja China (roasting box) for our anniversary from @yellowbandchef. Tonight we christened the box. Started out with 20lbs of beef ribs and 10lbs on pork ribs along with 2 whole chickens. I thought I would be able to put all in the box but sadly no, it was just too much. The prep was easy enough pull the silver off the ribs trim the fat add the rub (homemade of course) let the meat sit for a bit and then in the box they go.

As I stated earlier there was too much meat for the box. I did my best to get it all in but to no avail I only did one of the two chickens and I cooked it on the grill.

I tweeted my progress as things were happening and there are photos attached to the tweets. You can find me @sirjrotten

The breakdown:

The pork ribs (3 racks) were rub down with a red rub (sugar based)
The beef ribs were rubbed with a Roasted Herb and Garlic Crust. Note here the beef ribs were prepared earlier in the day and allowed to sit for 3 hours.
The chicken was a Perdue Roaster and was rubbed with a garlic peppercorn rub.

The ribs were placed on the box for an hour ribs side up then flipped. An additional 45 minutes in the box and the meat was done. The chicken was butterflied and cooked on the large Webber with indirect heat. The chicken was placed ribs down for an hour flipped and finished for 30 minutes.

Ok ok I know there are those that will say that 1hr 45mins is not enough time to cook ribs. I was in agreement with that train of thought until I roasted the ribs in the Caja China. The end product was a fall off the bone ribs. I did fail the mention that after the ribs were flipped I add the sauce (again homemade)

All in all I was amazed at how well the Caja China worked and I feel confident that when I cook the whole pig in two weeks that it too will be fall off the bone good.

Till next time Ciao

Sir J Rotten

Road to Recovery

2010-08-07T20:29:00.004-04:00

I finally got to ride my bicycle again. This past Wednesday marked the twelfth week since my surgery. To give you a quick update I am doing excellent I mean I am really doing well. I am able to bend down and tie my shoes (which was something I was not able to do just a few short weeks ago). I am living pain free and no limp both of these things are Huge! I had been living in so much pain and discomfort it was not even funny. Now that has all changed.

I did my first ride since March 4th this past Thursday and I will admit that it was hard. I knew that I was going to lose some form, but my god I did not think that I would have lost as much as I did. The ride started innocently enough. Everyone thought that my first ride was not going to until this coming Tuesday. I purposely parked away from the other riders quietly got ready and came around in my kit ready to ride to everyone's amazement. I was asked if the doctor knew I was riding and more importantly if yellowbandchef knew.

I decided that I would call the ride and was promptly told that the ride was already called. I had to use my Director Sportif right and stated since I am the director the ride was being called by me. The ride I selected was laps in and around Capital City and Silver Lake until I had enough and then the group could what they wanted. My ride lasted for 16 1/2 miles and took 1hr 26 mins to complete. At the end of the ride my legs were jello. It was harder than I thought it would be but it felt great to be back. I am planning to ride tomorrow. The long road to get back has started and I am Ready.

Ciao

Sir Johnny Rotten

Bicycles Bicycles Bicycles

2010-07-01T13:29:00.002-04:00

Well we made it! After an eight hour flight we had landed in Amsterdam for the beginning of Euro Tour 2010. When we landed here in AMS the pilot stated that we would be landing on the outer runway. Well we did and it was like landing at DFW. Thirty minutes from the time landed to the time it took to get to the gate. Not complaining here I am just glad to be here.

It was a short trip to the Hilton in a very clean taxi with a polite driver. The cost was 50 euros. A quick snack and then off for a power nap. The power is the best thing you can do once you are here. I have found that the power should not be more than three hours.

I have discovered that the bicycle is king around here. It seems that everyone rides a bicycle here. I have seen men in suits, women in dresses and everything in between. For the most part the bicycle of choice appears to be what I know as "The Amsterdam". This is a bicycle that is a steel frame bike that is a step-through for the ladies and a top tube for the men. There many versions of this bike as well. There is the baby carrier which can be place at front (generally there is a windshield there as well), in back or both. There is the carry all bike which is a bike that has a wooden box built at the front. The bike has been elongated to accommodate the box. The bike is still only two wheels. I have seen this bike with and without covers both solid and soft. When walking around the city it is very important that stays out of the bike lanes for they are the king of the road.

We will be exploring more and more so until then Ciao

Sir J Rotten

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Made with Love

The Feast Is Over

La Caja China

Road to Recovery

Bicycles Bicycles Bicycles

1 cup soy sauce
1/3 cup packed light brown sugar
4 TBSP sesame oil
4 TBSP rice vinegar