The Tattooed Gourmet

BWT Designs - New Portfolio Website

noreply@blogger.com (Unknown) — Mon, 18 Jun 2012 04:49:00 +0000

I just wanted to share with all of you why It has been so long since my last post. I have been working on designing a site for my design portfolio. If you all could swing buy and like it on facebook I would be very apperciative. Just go to the site and go to the bottom and click on the facebook link. You can even follow BWT Designs on Twitter ( @bwtdesigns).

I apologize for being so far behind. This has just been taking up so much time. There are still some bugs to work out on it. Also if any of you are need of any design work do not hesitate to get in touch.

Thank You
Bryan Taylor

Cook Book Available

noreply@blogger.com (Unknown) — Sat, 21 Apr 2012 03:49:00 +0000

Everyone I have some good news. I will be offering a cookbook for sale. It is a homemade book that has well over 100 recipes. I will not get anything from this. Everything will cover printing, shipping and the rest will go towards the reunions.

One more amazing thing is that every single recipe was provided by a military veteran or their family. Yes that includes the few of recipes I provided. I myself am a proud US Navy Veteran and many of family have served this great country as well.

The cookbook will be available for $20.00. Shipping within the United States is included. Payments will be accepted through Paypal only. If you order and are out of the country you will be contacted for shipping charges.

Scorching Cilantro Burgers

noreply@blogger.com (Unknown) — Sat, 21 Apr 2012 01:01:00 +0000

Scorching Cilantro Burgers

Get gready for some heat now that the grills have already started to be fired up around the country. This burger will and that extra fire to your next BBQ. There is not only heat but amazing flavor as well.

Ingredients

1 pound ground turkey or beef
2-3 habanero peppers, diced
1/2 cup cilantro, coarsely chopped
1 teaspoon minced garlic
1 teaspoon chili powder
Salt and pepper to taste

Preperation

In a large mixing bowl, combine all ingredients and hand mix. Do not overmix the meat or you'll lose the texture of the burgers. Form the meat into 4 quarter-pound patties.

Grill over medium heat about 10 minutes, flipping once about half way through, or until burgers are cooked through and not pink in the middle. Serve on buns with your favorite toppings!

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

noreply@blogger.com (Unknown) — Sat, 21 Apr 2012 00:51:00 +0000

Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Ingredients

4 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded
5 tablespoons olive oil, divided
4 skinless boneless chicken breast halves
3 cups thinly sliced romaine hearts
1 cup thinly sliced red onion
1 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved
4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted
8 ounces Cotija or feta cheese, sliced

Preperation

Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.

Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.

Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.

The Tattooed Gourmet Recipe Challenge - Part 2 the awards

noreply@blogger.com (Unknown) — Tue, 26 Apr 2011 02:21:00 +0000

Ok I know i said I would come back the other day and add the awards for the challenge. Things have gotten a little hectic. Just in case you can view the rules of the challenge along with some basic info here.

Now to the good stuff, the awards for the winner and the honorable mention.

The winner is the recipe that gets the most votes in the weekly pole. This blog will win a blog review on The Tattooed Gourmet. They will also get thier recipe post reposted with links on this blog. The winner will also get a sidebar link to thier blog.

The honorable mention will be, one challenge entry that I feel could have won. It may or may not be the post with the second highest votes. They will get their post reposted with links here as well.

I also may decide to add to this if it becomes really popular. So please spread the word.

Tattooed Gourmet Recipe Challenge

noreply@blogger.com (Unknown) — Thu, 21 Apr 2011 19:39:00 +0000

Beginnig on May 1st there will be a challenge for all of you foodies out there. Once a week I will be hosting a recipe challenge. There are still some things need to be worked out. I will keep you all updated in the time being.

Here are some of the rules and prizes.

On Sundays I will post the challenge. This will include three ingredients. All of which have to be used in the dish or meal. I will take suggestions in a comment to a post that will be posted in the coming days.

To enter you must create a post of your recipe(s).

You must include atleast one photo of you cooking, along with photos of your dish or meal.

Once you have created your post please leave a comment to the post for that weeks challenge with a link to your post.

There will be a poll for all to vote based on recipe and photos. this by no means a photo contest.

I will edit this post later to include the prize for the winner and an honorable mention of my choosing.

I hope there is some interest. If so please leave me a comment.

Crazy Food Tattoos

noreply@blogger.com (Unknown) — Thu, 21 Apr 2011 02:02:00 +0000

As promised here are just a few of the food related tattoos. There are plenty more to come. Hope you enjoy. Just a warning thy are not edible!

Veggie Sleeve

MMMM Good!

Key Lime Pie

Asparagus

Breakfast on my mind

Chicago style Hot Dog

Bacon "n" Eggs

Bacon Double Cheese

Kitchen Aid

Whats your favorite cut of Pork

Pomegranate

Pumpkin Patch

Shrimp Cocktail

I want a sushi roll

Something new is on it's way

noreply@blogger.com (Unknown) — Wed, 20 Apr 2011 00:21:00 +0000

I have noticed that prior to the break I took. (which was because I was lazy no other reason than that) I was posting only recipes for the most part. I want to give my readers something to come back for, other than to find something good to make for dinner and impress the family.

With that in mind I am going to be posting more food news, cooking tips and just some random topics. One thing I am working on is collecting some images of food related tattos. That way there is some meaning to my title, other than my own tattoos.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

noreply@blogger.com (Unknown) — Tue, 19 Apr 2011 15:47:00 +0000

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Fresh rosemary sprigs and fresh Italian parsley sprigs

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Lamb Chops with Lemon

noreply@blogger.com (Unknown) — Tue, 19 Apr 2011 03:50:00 +0000

Ingredients:

3 large shallots, minced

6 tablespoons chopped fresh mint

6 tablespoons chopped fresh oregano

6 large garlic cloves, minced

1 tablespoon sugar

24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)

6 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

Fresh oregano sprigs (for garnish)

Preperation:

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Peppered Shrimp Alfredo

noreply@blogger.com (Unknown) — Tue, 19 Apr 2011 03:35:00 +0000

Ingredients:

12 ounces penne pasta

1/4 cup butter

2 tablespoons extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/2 pound portobello mushrooms, diced

1 pound medium shrimp, peeled and deveined

1 (15 ounce) jar Alfredo sauce

1/2 cup grated Romano cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to

taste

Salt and pepper to taste

1/4 cup chopped parsley

Directions:

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

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Pizza with Fontina, Prosciutto, and Arugula

noreply@blogger.com (Unknown) — Mon, 18 Apr 2011 19:27:00 +0000

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Yield: Makes 4 servings

Active Time: 10 min

Total Time: 30 min

1 lb pizza dough, thawed if frozen

3/4 lb well-chilled Italian Fontina, any rind discarded

1 garlic clove, forced through a garlic press

1/4 lb loosely packed baby arugula (4 cups)

1/4 lb thinly sliced prosciutto

Extra-virgin olive oil for drizzling

Freshly ground black pepper

Special equipment: a 17- by 14-inch sheet of parchment paper

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)

While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).

Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.

Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.

In place of the Fontina, you can use 1 pound smoked mozzarella, cut into 1/4-inch-thick slices.

Roasted Capon with Quinoa-Olive Stuffing

noreply@blogger.com (Unknown) — Mon, 18 Apr 2011 03:34:00 +0000

Ingredients For the Stuffing:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds
• Kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 cup quinoa, rinsed well
• 1 1/2 cups low-sodium chicken broth
• 1 bunch scallions, chopped
• 1/2 cup coarsely chopped dried apricots
• 1/2 cup coarsely chopped toasted pistachios
• 1/2 cup coarsely chopped pitted green olives
• 3 tablespoons chopped fresh parsley
• Grated zest and juice of 1 orange
• Freshly ground pepper

For the Capon:

• 1 (8-pound) capon or large roasting chicken, rinsed and patted dry
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/4 teaspoons sweet paprika

Directions

Preheat the oven to 450 degrees F. Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes.

Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

Prepare the Capon:

Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt. Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan.

Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

I am back

noreply@blogger.com (Unknown) — Sun, 17 Apr 2011 05:06:00 +0000

I have to say I am back and will be posting some new and great tasting recipes here in the next day or two. I am sorry for staying away so long. Rest assured the the next several posts will be well worth the wait. Your Ad Here

Chocolate Caramel Tart

noreply@blogger.com (Unknown) — Wed, 20 May 2009 20:35:00 +0000

Below is the recipe for a chocalate caramel tart that is sereved at The Swan and Dolphin Resort here in Orlando at Walt Disney World. Believe me you will enjoy this! This serves four.

Ingredients for Sweet Dough:

2 Cups All Purpose Flour

1/2 Cup Powdered Sugar

2 Eggs (slightly beaten)

1 Cup Butter

Ingredients for Chocolate Tart Filling:

1/2 Cup Chocolate Bar (chopped)

1/2 Cup Heavy Cream

Ingredients for Caramel Cream:

1/2 Cup Sugar

1/2 Cup Heavy Cream

1 Cup Whipped Cream

Method of Preparation for Sweet Dough:

With an electric mixer, cream the butter and powdered sugar. Slowly add the eggs in three stages, scraping the bowl between each stage. Store the dough in the refrigerator for at least an hour before using. Line a tart ring with the sweet dough and bake in a 350° oven for approximately 10 minutes until the dough is golden brown.

Method of Preparation for Chocolate Tart Filling:

Heat the cream up to a boil and pour it over the chopped chocolate. Mix with a rubber spatula until all the chocolate is melted and combined. Pour the mix into the baked tart shell up to the top. Let it cool down and set completely before garnishing.

Method of Preparation for Caramel Cream:

In a hot pan, cook the sugar until it melts and reaches a light amber color. Slowly add the heavy cream to the caramel stirring constantly. Any lumps of caramel can be boiled out of this mix. Cool down the caramel mix and then fold in the whipped cream. Spoon the caramel cream on to the top of the tart as a garnish.

Presentation:

Place the garnished tart in the center of a serving plate. Decorate the plate with chocolate, caramel and chopped nuts of your choice. Serve.

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Key Lime Pie

noreply@blogger.com (Unknown) — Mon, 18 May 2009 20:54:00 +0000

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice

For topping
3/4 cup chilled heavy cream

Make crust:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:

Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:

Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

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Grilled Lamb Kebabs with Coriander and Cumin

noreply@blogger.com (Unknown) — Mon, 18 May 2009 20:46:00 +0000

1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
4 bamboo skewers, soaked in water 10 minutes

Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.

Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

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Burgers with Mozzarella and Spinach-Arugula Pesto

noreply@blogger.com (Unknown) — Mon, 18 May 2009 20:43:00 +0000

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 1/3-inch-thick slices fresh mozzarella cheese
2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Do ahead: Can be made 6 hours ahead. Cover; chill.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

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Summer is almost here!

noreply@blogger.com (Unknown) — Mon, 18 May 2009 20:37:00 +0000

Like many of you I cannot wait. This coming weekend marks the beginning at least in my opinion the start of summer, and the many grilling weekends to come. Memorial Day is the first official day to (if you have not already) break out the grill and throw big cuts of meat and veggies onto the hot coals or hot burners. I just like last year I am going to start posting lots of grill based recipes, along with great summer dessert recipes.

I hope you enjoy.

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And the Winner is!

noreply@blogger.com (Unknown) — Fri, 03 Apr 2009 01:17:00 +0000

I want to thank you all for coming by and entering my $25 giveaway to celebrate my 100 posts. I asked my wife to pick a number between 1 and 79. She picked comment # 61. Wesley at digitalmetamorphis.com is the lucky winner. Since you did not leave an email I have to wait for you to come back and let me know what your paypal email is. If you do not let me know in 3 days I will have to choose a new winner.

For those of you that did not win. I want to thank you again for stopping by. However if Wesley does not come back you still might have a chance. Also please keep comeing back not just to give me a reason to keep writing, but to see what other contests I might have.

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$25 100th Post Giveaway - Update

noreply@blogger.com (Unknown) — Wed, 25 Mar 2009 22:09:00 +0000

Eveyone again thanks for visiting and entering my 25 dollar giveaway. It is almost the end of the month. Which means the close of the contest. If you have not done so yet get your entries in now. Just head over to my post $25 100th Post Giveaway to enter.

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Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce

noreply@blogger.com (Unknown) — Fri, 20 Mar 2009 05:31:00 +0000

Here is one of my favorite recipes from one of my favorite Food Network Stars. Guy Fieri. A fellow tattooed cook. This recipe comes from one of his resturants - Johnny Garlic's

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.

In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.

Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.

Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

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Featured Foodies - The Gourmet Foodie Blog

noreply@blogger.com (Unknown) — Fri, 20 Mar 2009 04:09:00 +0000

I recently found this blog the other day. I am glad I did not only because there are some great posts and recipes. I am glad because Ryan at The Gourmet Foodie Blog has only had this blog up for the last couple months. I share his reasoning for starting The Gourmet Foodie.

"The Gourmet Foodie website was created to share my passion and enthusiasm for everything food! I wanted to show the world that the exciting world of gourmet and specialty food cooking is fun and exciting and more importantly something that you can master in your own home!

That gourmet and specialty food cooking is a fun and exciting adventure and is not reserved for the master home chef! Gourmet cooking is not nearly as scary as most people believe and with the right information they can debunk the myths that surround the world of gourmet cooking! "

Ryan has on series of posts that I will definatly be following. Food In the News. There posts about many news stories about food. One interesting one that i had not heard was Food In The News: Coked out Red Peppers where Red Bell Peppers were found with bags of Cocaine stuffed in them. Along with this category there are many others that keeps his post well organized. He offers proper cooking techniques and information any everyhing food and cooking related.

The Gourmet Foodie Blog is very well written and many try to entertain as well as educate. The site itself is very well designed and easy to navigate. I will continue to read Ryan's blog. I hope you stop by and give him a chance just as you have me.

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Corned Beef and Cabbage - Is it truly Ireland's National Recipe?

noreply@blogger.com (Unknown) — Mon, 16 Mar 2009 07:50:00 +0000

Tomorrow is St. Patrick's Day. Here in the US the traditional meal is Corned Beef and Cabbage. Many people swear to the myth that this is a traditional meal in Ireland. This however is not the case. Beef and the salt was far to expensive for the poorer Irish.

Cattle was raised mostly for milk not for the meat. During the 19th century when many Irish immigrated to the US and Canada where the meat and salt was a lot cheaper is when this myth really started.

Even today the restaurants really only promote this to please many tourists. Many Irish feel the meal is to poor of a meal to have on a holiday! But if you need the recipe here is James Beard's recipe from 1965 which is still used by many looking to celebrate St. Patrick's Day!

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

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Featured Foodies

noreply@blogger.com (Unknown) — Sat, 14 Mar 2009 02:03:00 +0000

I just realized it is Friday and I forgot to make the Featured Foodies post. My wife's family is in town and I have been busy. I will make sure to make the post next week. Remember the last two have been fellow Florida Food Bloggers. Next week will we will be visiting a foodie from another part of the country. We might even venture out of the country. Stay tuned and see who the next featured Foodie will be!

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