La Spiaggia

I Am Back!

2011-01-18T13:50:00.002-05:00

For most of the last year I have been so tied up at work. I have to apologize for the lack of posts on my part. I have been looking for inspiration for new dishes to get me going again. I have found some! I have added a group on Facebook "La Spiaggia" which I will post just short little updates. Larger posts will still be here. Some of you have already been added to the group when I created it. I am so looking forward to posting more. BTW, I have a possible dinner for at least 30 in the next few months. I will keep you all informed.
Thanks,
Robert

What a Year!

2010-05-09T06:38:00.002-04:00

I am back and will be posting new stuff. It's been a hectic year with a major career change for me. I was a dental technician for many years and did my personal chef "thing", on-the-side. I now work for Publix (in fact the actual store I ordered all my ingredients from as a personal chef!). I am in my favorite department as well, Produce, and I have decided to pursue management. Not to say I will stop cooking and doing the occasional dinner, in fact I have a few posts in the works. As a teaser, one is a new menu item of mine. Grilled chicken sandwich with a cranberry-pistachio pesto, arugula and brie cheese served on sourdough bread. Thanks to Jaden Hair's Steamy Kitchen for inspiring this amazing creation. Hope to see some of you in my department sometime as I love to give tips and recipes to all our customers. Will be posting soon.
Robert

Big Daddy's Special Reserve

2009-06-08T22:00:00.006-04:00

OK. It was our friend Mike's 40th Birthday this weekend. Since Shannon and I Hijacked his birthday last year for me to propose to Shannon, I thought we owed him BIG. Mike's favorite ribs come from Hungry Harry's. Now my co-worker has been working there for 25 years. So we had a plan. Dennis and I got together with Jeanne and we were gonna hook Mike up. Dennis was gonna do his own special thing. He smokes his ribs using old whiskey casks that have been charred inside . All in all, it is an 8 hour process. Well to heat them up for Mike, Dennis suggested that I use a little liquid in the pan to keep them moist. Well our friend Marcus from Alabama had sent us the best stuff, Wicker's Original Marinade and Baste from Missouri. The combination of these "Best Of's", from whiskey casks to Missouri baste and all the love in between created something truly special. "Big Daddy's Special Reserve Ribs". Dennis warned me they would be tender, but these ribs you had to slide the plate under instead of picking them up as they would fall apart. Dennis called me today to see how the ribs went over and I had to tell him that, and I quote Mike, "Those ribs were off the chain!!". Happy Birthday Mike! Those were just for you. BTW, Shannon is already planning the 4th of July "Big Daddy Special Reserve Ribs" for us all.
Love you all and see you soon,
Robert

We've Been Schooled!

2009-03-05T10:52:00.005-05:00

OK, I know it's been a while since my last post but this is a must. I have a friend (my age) that has been cooking ribs since he was 16 years old. How can you argue with almost 25 years of experience. Now my wife Shannon loves herself some ribs. So I decided to take her to Hungry Harry's in Seffner, where my friend Dennis works, to let her try these rib s. In my personal experience I have never had ribs this tender and flavorful. Shannon was blown away. She had memories of the roadside smokers and stands in Mississippi. We both now have a favorite place to get our BBQ. I would definitely encourage anyone to try Hungry Harry's. They have two locations, but I have to be a little more partial to where Dennis cooks. If you have read some of the earlier posts about "A Truly Humbling Experience" you would understand when I say that a co-worker wanted to challenge Dennis to a rib showdown and I had to intervene in his behalf. I am one to challenge a dish, but I have learned also to cut my losses. I promise you if you try Hungry Harry's you will not be disappointed, but Shannon's and my vote is for the Seffner location. Thank you Dennis again for an amazing experience.

Robert & Shannon

I Have To Do It!

2009-01-19T01:49:00.013-05:00

I had a customer today, dissapointed because we quit carrying Makato Vegetable Sauce. This is what is also known as Yum-Yum Sauce in the Japanese steakhouses. Now I used to live in Melboune, FL where this restaurant is located. I loved it. It was always amazing. Their Ginger dressing is what I usually purchase. But I had to help, and told this customer I would tell her how to make it if she came in tomorrow. After a little digging (the place I thought I had the right recipe but it didn't!) I found this site. That was it!! It is correct! Just compare the ingredients to the Makato's Veg Sauce. I would have written it on the blog but the website requested we do not repost the actual recipe. So, honoring that I decided to link you to them. Thanks so much to Chuck for discovering and sharing this long sought after and amazing sauce.

Creme Fraiche

2009-01-19T01:40:00.003-05:00

I thought I would post this for John since we don't sell it in the store.

Creme Fraiche

Ingredients:

1 1/2 cups heavy cream
1/2 cup low-fat (1 percent to 2 percent) buttermilk
1 teaspoon sugar (optional)
1/2 teaspoon pure vanilla extract (optional)

Directions:

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at room temperature for 6 to 8 hours. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Serve fresh berries on top.

Enjoy

Robert

Thank You

2008-12-19T20:37:00.003-05:00

I just had to post this. Wednesday night we grabbed something to eat over at Josephine's Authentic Soul Food and Shannon had accidentally left her purse hanging on one of the chairs. Well the next morning she realized it was missing, and that she had probably left it at Jo's. Now Shannon had just gotten done with all the name changes and others little things since we got married. I personally think she would have snapped having to go through all that again. So she decided to run by and see if they had found it and of course, Tony was there early doing his prep for the day. They had found it and held on to it for her. I just want to thank both Tony and Lisa for their honesty and integrity. This is just one more reason to love this place.

Thanks,
Shannon & Robert

Amazing Soul Food

2008-12-09T22:21:00.008-05:00

We have been blessed with a new restaurant. Josephine's Authentic Soul Food Restaurant. Both Tony and Lisa, the owners, do true justice to home cooking and Josephine's recipes. BTW, Tony mentioned that the source of his recipes and the name of the restauraunt come from his mother.

The food is by far, an amazing thing. So far, my wife and I have tried the wings, meatloaf, catfish (Shannon is from Mississippi so her opinion counts twofold), greens, green beans, black-eyed peas, macaroni & cheese, sweet potatoes, mashed potatoes & gravy, cornbread, and yeast rolls, and have never been disappointed. When we eat there it's like a good old-fashioned church potluck. Nothing short of a true Southern home cooked meal. I have recommended Jo's to co-workers, friends and neighbors and all have loved the place. It is such a breath of fresh air to have a place like Josephine's just around the corner. This is true comfort food. The prices are good and the food has been incredible. They also cater. That's a bonus.

Click on the image below for a copy of their menu

.

Josephine's Authentic Soul Food Restaurant
20729 Center Oak Drive
Tampa, FL 33647
(813) 929-6767

I Love Artichokes

2008-12-07T00:11:00.006-05:00

At the store, a little before Thanksgiving, we got in Ocean Mist Farms Baby Artichokes. I have been intrigued with artichokes for several months now. I actually had an Italian gentlemen and his wife come in and asked if we had them. As he told me the many ways to prepare them I exclaimed that, "It all sounds to good it makes me want to cry!". "Fry? Fry you say? Oh yes we fry them to. They are excellent fried.", he responded. I love customers like that. I have seen him several times since and it is always such a joy. As it turns out, he used to grow artichokes in Italy. What better resource than that? Anyway, while I was on the Ocean Mist site I found a recipe I want to try so I figured I would link it for you all just in case you decided to come in and see me to get your baby artichokes. Just click on the image below for the recipe.
Enjoy,
Robert

Taco Recipes

2008-12-05T10:40:00.006-05:00

I am posting the original recipes I started with when I made the tacos. In a few days, when I compile all the new info on what changes/improvements I made, I will post the revised LaSpiaggia versions. What I mean by revised is I prefer to cook over oak instead of coals, so in keeping with the traditional flavor I would use coals and possibly mesquite chunks for flavor. Also I want to document the achiote paste from the video clip I posted a few days ago. One more thing, I think that, instead of the broiler, we fire roast the peppers, tomatoes and garlic we can pull out that much more true flavor. That said here are two amazing recipes that I think we can build upon.

Addendum: In the video Robert Rodriguez uses vinegar and orange juice. That is to replicate the acidity of sour oranges which we carry at Publix. That being said I think we could get a fresher taste by using the juice of the sour oranges from the start. This adjustment will be in my final recipe post for the tacos.

Click On The Images For A Larger View

The Tacos

2008-12-04T11:10:00.002-05:00

OK, the Tacos Al pastor last night were amazing. The pork, pineapple and red onion were grilled over hot coals as well as the tortillas. Fresh lime juice and cilantro garnished the tacos as well as fresh salsa made from fire roasted beefsteak tomatoes and jalapenos. I will post the revised recipe tomorrow and let you all try this phenomenal dish. Everything was so fresh and smokey tasting. Truly amazing.

Robert

Puerco Pibil

2008-12-03T10:45:00.013-05:00

Since the Honeymoon, I have been researching absolute true Mexican cuisine. I will admit that I have neglected and cast aside what I thought was Mexican food. This has been great. The flavors amazing. I encourage everyone to break away from the fast Mexican food we get here and give it a shot. Tonight is pork tacos, marinated in achiote paste and chipotle peppers, tacos with pineapple and jalapeno salsa. I will post the results and the recipes later. BTW, the achiote paste in the taco recipe is made in the following video. Also, the following video uses traditional methods for the paste. I cannot stress this enough.
One of my favorite film directors of all time is Robert Rodriguez, He had a Special Feature on his Once Upon A Time In Mexico DVD on how to make Puerco Pibil, or Cochinita Pibil.

I made the paste lastnight for todays tacos. The smell is amazing (chest pounding good) is the only way I can describe it. The pork, red onion and pineapple for the tacos will be cooked over a coal fire. You know how good that is gonna be. The smokey chipotle and seared pork and grilled pineapple and onions. Top it with fire roasted tomato, jalepeno and garlic salsa, and the a dash of fresh lime juice and cilantro.
I have a new found respect for the freshness and flavors of Mexico. I hope you enjoy the same discoveries as I post this and future recipes.
Robert

OK, I just found Robert Rodriguez's second10 minute cooking school and decided to add this on as an addendum.

Breakfast Tacos

Patience Pays

2008-11-23T01:18:00.008-05:00

Shannon and I are truly proud to say that 99% of the time we get great service eating out. Being a personal Chef and also having worked in the food industry I realize that there are soooo many things going on when you order a meal. Shannon as well, having helped serve and prepare many meals with me also understands greatly. We both agree that everyone should work at least a few months in a service industry (especially food) for at least a few months. We both guarantee that people would be nicer to their servers and the cooks in the back. It is truly a tough job. One great example is while we where at a place in Canton, MS. it took us almost two hours for our food. The waiter was frazzled. The original server that had our table had called in sick, and this poor guy had to cover both his and the others tables. The only thing that upset us was the fact that the manager/owner was at the bar chatting with other patrons instead of helping this young man. Needless to say he did get a 40% tip for his service, regardless of the wait. He busted his butt for us. When the manager/owner came up when we were telling him we were still gonna tip him, we told her why and that we wish she would have done something to help him. All it takes is one pain-in-the-ass-complaining table to throw a server off the rest of the night. Question? How easy is it to be nice to others when someone tears you apart? Be understanding, be patient. DO NOT go to a sit down establishment 30 minutes before your movie starts and then bitch that the service sucks. If you want fast food go to McDonald's! Yes, there are the occasional slackers that are just rude and don't give a #$@& about serving you, but that is the minority. Please, just be patient and you will be truly amazed. Most of the places we frequent do know us and we know them as well (Chris at Ruby Tuesday's). How can you go wrong with that? BTW, if you do adopt this attitude, it is actually more fun watching the bitchy tables get worse service than you :)

Wow!

2008-10-22T11:16:00.004-04:00

A lot has happened since the last post. The wedding was amazing. The PERFECT day for a wedding. I am truly blessed with Shannon. Oh, and the food was a hit. We so love cooking for others. For those who might not have known, Shannon and I catered our rehearsal dinner and reception. We did have a few very special guest cooks for some dishes, but it was all "in house" food. My new job at Publix is going very well. I absolutely love it! I will be getting back to posting more often as things start winding down and settling in. I do have some great new recipes to share as well as some cool stories about the food abroad during our honeymoon. I will be experimenting with cassava (yucca) bread, which we saw in Roatan, Honduras, as well as another Garinagu dish of coconut, lime soaked grouper and plantains. I think I will be taking a Caribbean and South American direction in my food research. I will keep you all posted.

Robert

Cassava Bread

Home Made Teriyaki no Tare

2008-09-03T15:24:00.002-04:00

I have to give this to all of you. Once you make it, you will shun the bottled stuff forever. It is a very simple recipe and the results are phenomenal. This is a truly authentic recipe. The bonus is if you can cook your chicken, beef, or pork over hot coals and glaze them with this. Just remember that the better quality of these ingredients will give you a much better product. I personally prefer golden brown sugar as opposed to refined white. Once you get this down, you can add ginger and other flavors to suit your needs. Chicken done with this is fantastic. Beef? You'll have to give it a try, but you will never look at teriyaki the same. BTW, if you all are interested, I may post recipes for the two dipping sauces you get at the Japanese steakhouses. The white "Yum,Yum" and the Ginger Soy. Let me know.

Click on the recipe for a larger image

Robert

OK, Gotta Throw A Recipe In Here

2008-09-03T15:05:00.000-04:00

I have totally been dying to try this one. I am a HUGE Eggs Benedict fan. Mom used to make it on occasion and it was always great. Since I learned how to make Hollandaise from scratch, It's a whole new level.Neal Fraser's version sounds amazing. I personally, would try the salting technique I used for the T-Bones on these tenderloins. Sometimes when reading a recipe like this, It can bring a tear to the eye.

P.s. I know the Hollandaise in the pic is not the red wine, and also it's not a 1-inch thick tenderloin. Just posted a pic to whet your appetite

Click on the recipe for a larger image

Have fun,
Robert

Just To Let You All Know

2008-09-02T15:53:00.000-04:00

OK, for all the years I have been eating here I have to share this place. La Teresita on Columbus Dr. in Tampa. My Father took us here years ago and it is still as good as the first time we went. The family favorite is the Filete Salteado. The Pan Cubano is always amazing and it's just a great value as well. The service is very fast and it is such a relaxed atmosphere. JP (Jean-Paul) met Shannon and I there last Saturday for lunch before we had to run errands. As usual the whole experience was amazing. I am going to include a link to the Three Guys from Miami website and their humorous review of La Teresita. This is one of those places that we love to frequent with friends or just the two of us. You can ask any of us that have been there, we have NEVER been dissapointed. Hope you give it a shot.

La Teresita
3302 W Columbus Dr
Tampa, FL 33607
813-876-2024

Robert

A New Place

2008-09-02T15:34:00.004-04:00

Friday evening Shannon had a craving for egg rolls and fried rice, but she wanted to sit down and relax and eat. There was this place I drive by everyday and mentioned it to her. Liang's Bistro (their menu is available here). From the road it looks like a fast food restaurant that has been redone into a Chinese place. Boy was I wrong. Not only was it a sit down restaurant, it served Chinese, Vietnamese, Thai, and other Asian dishes. We got the eggrolls for an appetizer and Shannon had the Liang's Chicken and I had the Vietnamese Lemongrass Chicken. Both meals were amazing. The staff was great as well. I tend to pay attention to how everything works (waitstaff, cooks, interactions) and this place was smooth as silk. Now the prices are not like the take-out ( I'll take two #1's and a #3 with wonton soup and an eggroll), They are average restaurant entree prices ($9 to $13 on average and some highter) but the quality was wonderful and the portions leave enough to take home. The egg rolls were awesome. Most I encounter are greasy and have that slight burnt/old oil taste. Not these, they were crisp and light and the three sauces they give you are beyond words. I cannot say enough goods things about this place, I truly can't. Great Asian food done really well. What more can I say?

Liang's Bistro

17515 Bruce B. Downs Blvd.
Tampa, FL 33647
813-978-1225

Robert

New Product, New Inspiration

2008-09-02T15:17:00.003-04:00

Today at lunch I hustled over to the grocery store for lunch. While walking the isles looking for new stuff, I saw Patel's Dal Makhani. It is an Indian dish of lentils in cream sauce. Here is a quote from the box, "Lentils in cream sauce (Dal Makhani) can teach any chef a lesson o culinary patience. Black gram lentils are painstakingly simmered for over 9 hours on slow fire, infused with secret bouquet garni, plum tomatoes and enriched with butter and cream. An absolute must as a side dish for those memorable Tandoori Nights." It was a microwave or boil in the packet thing for under $5. It was damned good. I must say that after trying the instant version I have to research the real dish. Here is what I found. Wikipedia states, "Dal makhani is a delicacy from Punjab in India . Pulses are a highly nutritious food group comprising beans, peas and lentils, it is essentially filled with rich proteins and fiber. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. Traditionally cooked in a Punjabi house, it had ‘malai’ (thick creamy skin that forms on top of milk) or fresh butter added to it. When cooked at home these days, more moderate amounts of cream or butter are used. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter added, hence the ‘buttery’ taste. Traditionally lentils and beans were generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala). These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds.
Dollops of fresh cream and butter lend the rich finishing touch. It is also garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab and most of Northern India. It is a very good source of energy and extremely healthy if cooked in less oil/butter. It is often had with roti or rice.
Dal makhani is a type of daal eaten in India and Pakistan in the states of Punjab, Haryana, Delhi, Uttar Pradesh and the Bhojpuri area of Bihar. It is eaten with either naan or chapatis."
The recipe and procedure is posted on the Wikipedia site for those of you interested. I have read that you can use a pressure cooker to accelerate the process. I have to pursue this one. It is kind of like a meatless chili with a complexity that is truly amazing. I cannot wait to make this with home made naan and curry chicken. And the bonus is that Indian cuisine involves cheese making (Paneer) and Bread making (Naan and Roti).

The Memories

2008-08-25T06:15:00.003-04:00

Well, since we have been posting a lot about memorable experiences, I though I might add this story. When Shannon and I were scouting locations for our wedding, we headed out to Clearwater and Indian Rocks Beach. We we checking out Google Earth looking for venues and a place to stop for lunch that day when I remembered Keegan's Seafood Grill, here is their story. I saw this place on Guy Fieri's show, "Diners, Drive-ins, and Dives". The episode was "Seaside Eats". One of the locations was Keegan's. On the show he made Gumbo (click on this link for the RECIPE), and one of the house favorites, char broiled octopus. We ate lunch somewhere else that day, Now Shannon, being the sport she is, let me go get my octopus. Shannon ordered Bourbon Pecan Pie and I got the Char Broiled Octopus. She had to avert her eyes while I explored this dish (for all you Trekkies out there, this is true Klingon food). She loved the pecan pie, but the octopus was, for lack of sounding cliche, freaking unreal! I know everyone thinks it would be chewy and rubbery, it was not. The char broiling brought out this crusty filet mignon taste. The garlic and wine was subtle. Hell, I didn't even use the lemon they gave me. I was surprised at how tender it was. I would recommend this dish to anyone willing. You will not be disappointed. The first thing I did when I left was call my brother Scott. I had to take him here for that. Fortunately it is about 20 to 30 minutes from where we are getting married in October. But going back to the memory of the place, Cesar Labrador shows us that doing something right with fresh ingredients is an amazing thing. Shannon and I still laugh at the fact that she stared at her pie the whole time she ate it while I savored this Mediterranean treat. Neither of us will forget that trip.

Keegan's Seafood Grille
1519 Gulf Blvd
Indian Rocks Beach,
Florida 33785
(727) 596-247

Thanks,
Robert

A Great Place!

2008-08-23T22:44:00.007-04:00

It's really funny how things work out. In the past few posts I spoke of trying to frequent the Mom & Pop places and to explore what's out there. I also spoke of making your own soups and such. Well today was an awesome example of what I meant. While on a trek to take my cat to the vet, we stopped in Brooksville for lunch at Mallie Kyla's Cafe. What a great place! The history of Mallie Kyla Howard is amazing. At the Cafe, all their soups, salads, dressings and sandwiches are made from scratch. The quality of the ingredients is incredible. Shannon's favorites have always been the Mallie Gobbler sandwich and the Swiss Potato Soup, which we both had today. You could tell the care that went into each dish. This is what I meant about the quality of the Mom & Pop places doing it RIGHT. This is a place we need to visit much, much more. We need to share this place others so that it will continue to do well. I think after this, kind of "review", I may try to point out some other places I have found.

510 East Liberty St.
Brooksville, FL 34601
(352) 796-7174

Thanks,
Robert

Thanks, Grandma

2008-08-21T07:45:00.003-04:00

My Mother and Grandmother were two of my biggest influences in my cooking. Mom and Grandma were the consummate entertainers. Martha Stewart's before Martha's time. Everything had to always be just right. I don't think either had a hot meal when cooking for everyone. Grandma passed away this year. So many memories of her were in the kitchen. So in moving my furniture, I had an idea. She had given me some things that just meant so much to me memory wise. A brass mortar and pestle (maybe 100 years old), a meat grinder, (turn of the century), a nut dispenser from Norwegian Cruise Lines, and a egg spoon from Norway. So in a flash of inspiration, since she was an inspiration, I decided to put my bookcase together in a way that will keep that close. So here is a picture of my bookcase and cookbooks.

**Please click on the picture for a larger view**

I can't help but smile every time I go to grab a cookbook.

Thanks,
Robert

Soups and Chili

2008-08-21T07:24:00.010-04:00

I just noticed that it has been a while since my last recipe post. So I decided I would post some of the soup dishes, as well as our chili, that we use quite a bit. The first is our chili. Shannon and I have worked on this quite a bit and it always turns out great. The key is to use a really sharp knife and hand dice the meat. It takes a while but the texture is phenomenal and well worth the effort. And cooked low and slow in a crock pot is even better.

Click on the recipes for a larger image

The next is what I made Shannon on our 3 year anniversary. We had rented Casablanca and I made a Moroccan meal for us to eat as we watched the film. The soup was a Spiced Chilled Tomato Soup. It was so great. I can imagine eating this on a blazing hot day, as it is a very refreshing soup. The only change I would make is possibly doubling the cinnamon. I have given this recipe to others as well and they tell me it's also very good heated. (Thanks Penny)

And finally, one of my all-time favorites, a Fire-Roasted Artichoke Bisque. Everytime I make this one it surprises people. One note though, do not skimp on freshness and use stock not broth. Fortunately there are plenty of commercially made stock in the grocery stores now, so that will save the time of making your own. Now if you do make your own stock that's a bonus in the fact that your soup will stand out.
Well, I hope this inspires someone to try making their own soups. It's amazing how well these have turned out for us. Sorry about the lack of recipes. I will be getting more up soon. Any suggestions?

Robert

The Cucumber Shark: Part V

2008-08-21T07:09:00.002-04:00

Alton Brown's "Feasting on Asphalt", is what what we need to pay attention to. He has been a part of the inspiration for my rants, and his show is a masterwork. It truly makes me want to wander the country on back roads and experience, not just the food, but the stories and the history of this patchwork country of ours. Regardless of who we are, we are a true melting pot of cultures, we are Americans with a great deal of history. In my opinion, probably the most interesting mix in all the world. I know "The Cucumber Shark" is usually my rant on food trends, But what can I say. We need to visit the "Mom & Pop" places more than ever. Quick question. Do Chili's fajitas give you that taste of home, the memory of comfort, or is it just tasty? A free market is a great thing, but does it need to take away that emotional response? Food is an emotional and bonding experience. Perhaps on a tribal level. These are just words. Just a little food for thought, Think back to your best food/meal/party memory. Was it home cooked? Was it picked up/delivered.

Just a thought,
Robert

The Cucumber Shark: Part IV

2008-08-19T10:26:00.016-04:00

Did Ronald McDonald kill Betty Crocker!!? Could the invention of what we now call "fast food", I am not talking about real fast food such as stir fry, seafood and other things that can be made quickly, I mean the pre-made, pre-packaged, frozen, slap on a griddle, microwave or into a deep fryer, sling under a heat lamp until you order it then either wrap it up or slam it into a box and a sack, and hand it out the window, have been the demise of the Cleaver family-like sit down dinners? Did our skills as Americans fork off into another direction at this point (1940)? Let's look into this.

Betty Crocker was created in 1921 as a persona to give a personal feel to the responses to consumer questions. But it grew. She is synonymous with the cookbook sharing the name. My mother even gave me one when I started cooking and to this day I still have it.. Everyone looked to Betty to cook.

Let's move ahead now to 1940, McDonald's was created. It was their "Speedee Service System" years later that became what we now know as "fast food". Now let's jump to 1963, Ronald shows up. The snowball has been created and it is slowly cresting the hilltop. Down she goes. The marketing is tremendous. At this point, it is EASIER, to go pick up pre-made dinner than it is to drag out your Betty Crocker cookbook and actually make dinner. Granted, I do for convenience, grab something on the road occasionally, but it lacks the Joy of Cooking. (Alright, that was lame, it just worked its way in all on it's own I swear.) In conclusion, in 2005 Betty Crocker released the 10th edition and a bilingual version, but in 2006 the Betty Crocker catalog went out of business. She is hanging on though, in 2007 the online store was launched.

I must give credit where credit is due. Thank you Norman for the inspiration of the killer Ronald. Your short, independent film is a true classic and I will never forget it.

Robert

The Cucumber Shark: Part III

2008-08-19T09:40:00.015-04:00

Keeping it simple. One does not have to have elaborate and difficult dinners and events to make an impact. I feel that Alexandre Dumas ( author of The Three Musketeers and The Count of Monte Cristo) says,

"Dinner is the principal act of the day that can only be carried out in a worthy manner by people of wit and humor; for it is not sufficient just to eat at dinner. One has to talk with a calm and discreet gaiety. The conversation must sparkle like the rubies in the entremets wines, it must be delightfully suave with the sweetmeats of the dessert, and become very profound with the coffee."

That being said, one of my favorite things is our gatherings around our birthdays. There are ten of us who all share birthdays in February. So, instead of gifts, I would rather get everyone together for a day of fun. The usual menu consists of very simple dishes that each of us do really well. Shannon's gumbo, fried catfish, hushpuppies and fries, Mom's coleslaw and tartar sauce, Sherry's egg rolls, my mussels and anything that Jeanne (especially beans) and Laura make are amazing. All the kids are invited, the fire pit lit, fryers cranked up and off we go. The day usually ends with several Super Bowl like games of Madden ( forget calm and discreet gaiety from the above quote, it gets loud as there is actually cheering and trash talking going on) on the big screen and maybe some drag racing or drifting (on the big screen also). What it all boils down to is getting together, spending time, having fun and sharing the things we do well. In the end we all have a great time and can't wait for the next one.

Robert

New Trick in My Bag

2008-08-19T08:07:00.012-04:00

I am a frequent reader of Jaden's Steamy Kitchen blog. ( a small note here. Jaden teaches cooking classes at The Rolling Pin in Brandon, Florida, I have to go.) Well, a couple of weeks ago I ran across an amazing post. She had written, How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks. Alright, the title caught my eye, I had to read on. In the end I was astounded. It all made sense and I had to try it myself. I got the chance last weekend while in Miami on a quest for my wedding Guayabera. We were staying with Shannon's sister and brother-in-law, and on Saturday they pulled out six of the best looking, 1 1/4 inch, T-bone steaks I have seen in a long, long time. So in trying to figure out how we were going to make then I remember Jaden's post. I totally covered the meat with a layer of salt ( has to be kosher salt, preferably Diamond Crystal, maybe sea salt), then a layer of , fresh ground black pepper,garlic, fresh rosemary, and fresh thyme, then more salt to completely cover. After an hour and fifteen minutes a rinsed it all off and dried the surface of the steaks completely. Being completely dry on the grill, the steaks browned and not steamed. The grill marks were perfect and the color of the steaks was awesome. Needless to say, these were the best steaks I had made yet. On a funny note, I don't think there were enough steak knives to go around, but butter knives worked fine. I suggest to everyone who loves steak and grills to really try this.

Thanks,
Robert

A Truly Humbling Experience

2008-08-02T11:13:00.017-04:00

In my personal opinion, as a cook, everyone needs to be humbled at one time or another. I got body slammed and then Boston Crabbed (for all you wrasslin' fans out there, you would understand, if not please click on the pic to the right to explain my humbling). I used to make (what I thought, and my Mom thought, were the best) wings. Oh no, my Fiancee's relative in South Florida made the best wings, she told me. I will, admit I was cocky with my apple cider, garlic, special hot sauce, and butter. So during a trip to Miami I had the experience of trying Craig's wings. For all that is Holy, in hindsight I knew there was no way I could compete with those amazing wings. The name of the place is The Sports Grill. If you are ever in Miami you MUST go here. Great for families.

14617 Sw 104th St.
Miami, FL 33186
(305) 383-6110

If you get an order of the "Special Grilled" wings, you will never be disappointed. Everywhere he goes, he is known for the wings. Every family function he is asked if he is bringing wings. I have had the true privilege of helping him grill them at several family functions. It is a true joy. Knowing now that I cannot compete with the Special Grilled, I have decided to accept the fact that I have to come up with my own special recipe. We are working on a Tiger Sauce based wing sauce, due to the fact Shannon could use Tiger Sauce almost as much as her ketchup ( Which is put on damn near everything, yet she doen't like tomatoes?). Anyway, We'll keep everyone posted as we mess with the wings. BTW, after typing all this I now have a craving for some damned wings. I also have a quart of a second attempt of Tiger Sauce in the fridge. Craig, I thank you for the inspiration you have given me. Oh, and The Sports Grill's burgers? I am speechless........'nuf said.
Well, I hope this inspires you,
Robert

Food for Thought

2008-07-27T07:52:00.003-04:00

John-Paul, a friend of ours, was eating at The Melting Pot the other day and had to e-mail me a great idea."How about and Asian inspired fondue?" Well we got to thinking and I hope, came up with some interesting things to try. First, John-Paul suggested a tempura batter for shrimp, shiitake mushrooms and vegetables and cooked in oil. Maybe add a little chili or sesame oil? Second, a lemon grass broth, with kafir lime leaves, fresh ginger, lime juice, scallions, and fresh coriander, and maybe a hint of fish sauce to add a bit of umami. Finally, a cheese based fondue, maybe a mild cheddar or Gouda, (I know cheese isn't really Asian, but this is inspired) five-spice powder, and either a little sake or Kirin beer. Still working on what we could dip in the cheese though. Anyway, had to get this down on the blog to keep it fresh in my head, Thanks John-Paul for the wonderful ideas.
Robert

The Cucumber Shark: Part II

2008-07-22T12:34:00.007-04:00

Ok, can we all boil water? Water, over heat until 212F (100C). Not too difficult since we have discovered fire. True? Then why, oh why do we need microwave egg cookers?

Are we truly that lazy that we can't get up a few minutes earlier for a non-nuclear option? They have even made an inside the egg scrambler so you do not have to raise a fork and spend 20 seconds to whip an egg.

Now the Chop-O-Matic is a great idea to have children use to help in a kitchen (safety factor). But what adult cannot get a certain joy (stress release) from whacking up some veggies on a piece of wood with a sharp knife. It really does not have to be pretty, just chopped.
What has happened to the artisans? The Amish still make some of the best cheese. There are some truly talented bread makers. They don't compromise. I grew up on Wonderbread like most of you, but have you ever smelled a truly artisan sourdough loaf coming out of the oven? Ever heard the crackling sound it makes as it sits on the countertop cooling for at least an hour tormenting you with that Heavenly aroma?

I do understand time issues and the work force of today, but should we not, at least for our younger generation, once a week put forth the effort to pass on Grandma's recipes and skills? Once a week or even once a month, we do need to get back to these things as Americans. Our country was founded on making things from scratch. That is why we survived. I have made bread from a starter that I cultivated for 2 weeks. I have made cheese from whole milk. I do work a full time job. No, I do not have children yet, but with these things I have taught my nieces and nephews as well as other young people the benefits of the REAL DEAL. We can do this. Convenience should be an option, if need be, not a crutch. What's next, canned bacon and canburgers?

'Nuff Said,
Robert

The Cucumber Shark: Part I

2008-07-21T14:16:00.010-04:00

Okay, okay, I feel I need to explain this a little. First lets go to the Wikipedia for a definition.

From Wikipedia, the free encyclopedia
Jumping the shark is a colloquialism used by U.S. TV critics and fans to denote the point in a TV or movie series at which the characters or plot veer into a ridiculous, out-of-the-ordinary storyline. Shows that have "jumped the shark" are typically deemed to have passed their peak, since they have undergone too many changes to retain their original appeal, and after this point critical fans often sense a noticeable decline in the show's quality.

The term is an allusion to a scene in a 1977 episode of the TV series Happy Days when the popular character Arthur "Fonzie" Fonzarelli literally jumps over a shark while water skiing. The scene was considered so preposterous that many believed it to be an attempt at reviving the declining ratings of the flagging show. Ironically, not only was Happy Days reflecting the superstardom of real-life shark-jumper Evel Knievel in the episode, but the series was wildly successful in 1977. Happy Days was the second most popular show on television in that year, behind its spin-off, Laverne & Shirley.

Jump-the-shark moments may be scenes like the one described above that finally convince viewers that the show has fundamentally and permanently strayed from its original premise. In those cases they are viewed as a desperate and futile attempt to keep a series fresh in the face of declining ratings. In other cases the departure or replacement of a main cast member or character or a significant change in setting changes a critical dynamic of the show. These changes are often attempts to attract their fans' waning attention with over-the-top statements or increasingly overt appeals to sex or violence.

The term has also evolved to describe other areas of pop culture including movie series, musicians, actors or authors for whom a drastic change was seen as the beginning of the end or marking the moment the subject is "past its peak." When referring to celebrities, the related term jumping the couch is often used if the moment is a personal act of "going off the deep end".^[1]^[2]

That said, what about the cucumber?
Well when culinary skills get to the point where cucumber sharks and carrot palm trees are exciting, what has happened?

Have we as Americans "Jumped The Shark"? Does everything have to be fast food? What about ready-made or even pre-made? Does every restaurant have to be part of a national chain? Do we all sit as a family at dinner? Does the television have to be on while we eat? How about having a large Sunday dinner with the whole family? Did Ronald McDonald kill Betty Crocker!!? I truly want to explore these things as best I can.. I am done ranting and raving for now so in Part II I will start, hopefully with all your input, the things we do and take for granted.
Thanks for bearing with me,
Robert

Book in the Works?

2008-07-13T21:56:00.010-04:00

Well for quite some time, through the hustle and bustle of a real job, I have been working off and on, on my cookbook. But today, talking to one of my "partners in crime", the mention of an old coffee table book came up. Funny thing was I have been contemplating it also. Not gonna say too much about it now, but it should prove strangely entertaining. Now my other book idea, "Jumping the Cucumber Shark: What's Happened to America's Culinary Skills?!" (Working title) is still a possibility. I was just so re-energized by the thought of doing this unique and satirical look at food. I don't know why this idea cracks us up soo much. We just hope everyone else sees it as funny. Anyway, time to call it a night and I will keep you all updated. Perhaps a hint?

Thanks,
Robert

Multi Tasking with Grits

2008-07-11T16:03:00.005-04:00

Ok, this was fun. For my Shrimp & Grits project, I found these grits from a local source. I was blown away by the look alone. They come from a local man in Plant City. Click Here for a great article about him. In all my reading I came across this neat idea on the IDEAS IN FOOD website. Great place for some different approaches and techniques. There was a great article on "10 Minute Grits and Whey". This was inspired! I had to try cooking these amazing grits in whey. Unfortunately, you just can't go to the store and pick some up. Or can you? Now it's time to multi task, I bought a gallon of milk and decided to learn to make my own mozzarella. (Cheese is one of my guilty pleasures). Amazing thing, out of a gallon of milk I got 3 quarts of whey as a by-product of the cheese making process. Now I am in business. I broke out the grits and measured out the whey and the kosher salt. I wanted to keep this simple.Cooking very slowly on the stove for about 45 minutes, the smell started permeating the house. I was getting excited! I have to say when the grits were done, they were the absolutely most phenomenal plate of grits I have ever had. Needless to say I started loading up the freezer with containers of my whey. Shannon's gonna love that. Just kidding, she's great about all this stuff. I am hoping to get in touch with Mr. Morrill (Morrill Grist Mill Speckled Grits) as I would love to go out and see the whole process. Hopefully by the end of this weekend, I will have made the Blue cheese grits recipe with the few changes I am making. When everything gets put together from my mangled pile of notes, I will post the new grits recipe and the mozzarella recipe for all of you.

P.S. What am I gonna do with over a pound of cheese now? Fresh homemade mozzarella? Pizzas?

Flavor Bases Part IV: Tuscan

2008-07-09T19:19:00.005-04:00

Tuscan

Three Methods of Creating Tuscan Flavor Bases

Odori - A blend of vegetables and herbs that are sautéed in extra-virgin olive oil. The most common combinations are celery, carrots, garlic, onion, parsley and other herbs, such as rosemary, bay or thyme. This serves as a flavor base for ninety percent of Tuscan recipes.

Soffritto - The result of sautéing the vegetables and herbs that comprise the Odori.

Insaporire - An infusion of flavor. The Tuscan cook takes the Soffrito and uses it as an infusion of flavor into many recipes that inspire them.

All of this was gathered and collected from books and websites. I would just cut and paste into a word document for my notes. If anyone recognizes their work please let me know so I can credit you.

Hope this inspires you,

Robert

Flavor Bases Part III: Mirepoix

2008-07-09T19:18:00.006-04:00

Mirepoix

Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. Mirepoix is known as the holy trinity of French cooking.

These three ingredients are commonly referred to as aromatics. Similar such combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilis, and ginger. For the combination mirepoix au gras, or a Matignon, ham and/or pork belly are used as additional ingredients.

They may be used in various combinations, as dictated by the cuisine and the dish itself.

Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots. The ratio for bones to mirepoix for stock is 10:1. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.

Mirepoix derives its name, as many other elements of French cuisine do,[1] from the patron of the chef who established it, in this case one of the house of Lévis, seigneurs of Mirepoix since the eleventh century, a famous name in Languedoc.[2] The particular member of the house of Lévis whose chef is credited by the Dictionnaire de l'Académie française with giving a name to an old technique is Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699-1757), maréchal de France and ambassador of Louis XV.[3]

All of this was gathered and collected from books and websites. I would just cut and paste into a word document for my notes. If anyone recognizes their work please let me know so I can credit you.

Hope this inspires you,

Robert

Flavor Bases Part II: Sofrito

2008-07-09T19:17:00.005-04:00

Sofrito

Sofrito is a Spanish word for a well cooked and fragrant sauce. (The word is connected with Italian soffritto, which means "sautéed".) It can refer to any of the following.

In Spanish cuisine, it contains garlic, onions, and tomatoes cooked in olive oil and are used as the base for many dishes. In Haiti it is referred to as Epis. The sauce is similar to the mirepoix in French cuisine and the soffritto of Italian cuisine.

In Caribbean and Latin American cuisine, it is a sauce of tomatoes, roasted peppers, garlic, onions and herbs.

In Cuban cuisine, it is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. The main components for sofrito are onions, garlic, tomatoes and peppers. Chorizo, tocino (bacon), and ham are added for specific recipes, like beans. Other secondary components includes, but not limited to, cumin, oregano, bay leaf, cilantro, and culantro.

In Puerto Rico it is a combination of ingredients used as seasoning to give a distinctive flavor to many dishes. It is mostly used when cooking legumes, rice dishes, sauces, soups and stews. The two main ingredients that give sofrito its characteristic flavor are: recao (also known as culantro) and ají dulce. Bell peppers may be substituted for ají dulce. Sofrito is also traditionally made with salted pork, cured ham, and lard. When pork is used the sofrito is cooked before storing.

In the Sephardic cuisine of the eastern Mediterranean, it is a sauce of water or stock with lemon juice, flavored with turmeric, garlic and cardamom. It can be used in cooking chicken, veal, calves' brains or fish.

In Greek cuisine it is a dish native to, and almost exclusively to be found on, the island of Corfu. Sofrito is a veal steak slow cooked in a white wine, garlic and herb sauce and is usually served with rice.

In Italian cuisine soffritto is a sautéed mixture of chopped onions, celery, carrots, seasonings, etc. It is the Italian equivalent of mirepoix.

All of this was gathered and collected from books and websites. I would just cut and paste into a word document for my notes. If anyone recognizes their work please let me know so I can credit you.

Hope this inspires you,

Robert

Flavor Bases Part I: Trinities and Bases

2008-07-09T17:56:00.022-04:00

I just thought I would share some of the information I have learned from cooking many different ethnic dishes. Most countries have a base to which most of their recipes start out.I will be posting this in several parts to make it easier. Here are just some notes on some of the many variations.

Trinities and Bases

Indian: garlic, ginger and onion
Chinese: scallions, ginger and garlic
Szechuan: green garlic, ginger and chili peppers
Thai: galangal, kaffir lime and lemon grass
French Mirepoix: celery, onion and carrot
Lebanese: garlic, lemon juice and olive oil
Italian Soffritto: tomato, garlic and onion
German: potato, cheese and pork
Spanish Sofrito: garlic, onion and tomato cooked in olive oil
Creole/Cajun: celery, bell peppers, and onions
Mexican: corn, beans and chilies
Tuscan Odori: red onion, celery, and carrot
Cuban Sofrito: bell pepper, onion, and tomato

Portuguese Refogado: sautéed onion and any or all of the following: garlic, bay leaf, paprika or tomato

All of this was gathered and collected from books and websites. I would just cut and paste into a word document for my notes. If anyone recognizes their work please let me know so I can credit you.

If anyone would like to add more please feel free to leave it in the comments and I will add them.

Hope this inspires you,

Robert

A New Project

2008-06-28T08:02:00.009-04:00

Last year for a friend's B-Day, we went to this really neat place here in Tampa, Stump's Supper Club. Their Shrimp and Grits, were totally amazing. Here is the description from their menu.

"A favorite in Lowcountry kitchens throughout South Carolina. Fresh gulf shrimp are sautéed with Tasso sausage, smothered in red-eye gravy and served over stone ground cheese grits."

OK, I have to attempt to make this. Then I found a recipe by Jason Scholtz of High Cotton, in Charleston, SC., for blue cheese grits.

Click on the recipe for a larger image

Now the Stump's version did not use a blue cheese for the grits, so I was thinking of creating something inspired by both of these dishes. For the shrimp I have been debating on butterflying and blackening them, or sautéing them with the Tasso or better yet Andouille sausage. I still need to select the right type of blue cheese to get the creaminess I am looking for to compliment the heat of the shrimp. I may use the red-eye gravy as a dipping sauce on the side. Also, maybe something like the sweet heat sauce from Lee Roy Selmon's, here in Tampa.

As we working on this any suggestions or ideas would be great, and of course, as we progress I will post the recipes and changes.

Thanks, Robert

Vinha D'alhos for Beef

2008-06-21T10:29:00.012-04:00

Excerpt from the Provincetown Seafood Cookbook by Howard Mitcham. 1975

Their most famous marinade is the vinha d’alhos, pronounced “vinyer thyles”; it literally means “wine of garlic.” It’s the beautiful spicy garlicky marinade which makes Portuguese food seem like witchcraft or black magic. The stew Macbeth’s witches brewed would have been a gourmet’s pot au feu if the ingredients had been subjected to this Portuguese marination process. One could almost concede that an old dish rag could be made palatable by “galvanizing,” which is what the Yankees call the spicy soak, and it’s as good a name as any.

In the days before refrigeration vinha d’alhos was used to keep fish and meats from spoiling; you could keep a fish fresh in it for several days, likewise pork chops or beefsteaks. And the spices and garlic make the foods taste so good that the system has persisted in spite of the whole refrigerator. What a beautiful term is “wine of garlic”! To me garlic is the happiest member of the whole vegetable family. I love its flavor and its fragrance. It has many ancient mythical and mystical significances; it’s a cure-all for illness and disease, a preserver of good health, a tonic and a thickener of blood, and the Egyptians four thousand years ago knew of its aphrodisiacal qualities.

The simplest vinha d’alhos is two cups of water to one cup of vinegar (pure vinegar would be too sharp) plus salt, crushed black peppercorns, a few crumbled bay leaves, a good many cloves of garlic, a chopped onion and a wide variety of spices and herbs of your own choice, but especially a half teaspoon of crushed cumin seeds. Many cooks would use a ten-cent package of commercial crab and shrimp boil spices, plus the cominos (ground cumin seeds), make a beautiful vinha d’alhos.

A more elegant marinade would use a good bottle of white wine instead of water, one cup of vinegar, a package of mixed spices, cominos, a dozen cloves of garlic crushed, a chopped onion, thyme, basil or any other herbs except oregano, which is too strong for this business. Soak your fish fillets or steaks in this mixture for thirty minutes, which is long enough to make them zoom. You can’t marinate fresh mackerel or it will become soft and mushy, but you can marinate cooked mackerel. Marinate pork chops in vinha d’alhos for two or three days and when you cook and serve them you can call it “transcendental pork chops” because they’ll be on a higher plane than ordinary pork chops.

End Excerpt

Inspired by both Mitcham and Ana Petuleia Ortins (Portuguese Homestyle Cooking, 2001, see the link to the left for her website), This is my fourth variation on that theme but with beef in mind. I have used burgundy before but feel free to try any red wine you enjoy with beef. Also, if you feel the marinade may be too vinegary, just add less vinegar and more wine. Almost forgot, Tarragon vinegar would also be a good substitute for the red wine vinegar.

Click on the recipe for a larger image

Enjoy, Robert

Cuban Black Beans

2008-06-21T09:02:00.005-04:00

These beans have been a small project over the last year, and I must say they have been pretty successful. I know there are a lot simpler recipes for black beans, but of course my mantra is, "Anything worth cooking should take 2 days." Just kidding. The recipe has a lot of visual appeal, especially if you use yellow, orange and other colored pepper in the sofrito. Also, if you have not noticed, I (fortunately or unfortunately) love to cook the chorizo/chourico. Again, the pic is just filler until a better pic is taken.

Click on the recipe for a larger image

Enjoy, Robert

Portuguese Mussels

2008-06-21T08:47:00.007-04:00

This is one of my absolute favorite recipes. I have been working on this one for about 2 years now and it just keeps getting better. I was inspired by one of Tony Bourdain's recipes in his Les Halles Cookbook and then ran with it. The actual image of the recipe is an excerpt from the cookbook I am working on so any comments would be appreciated. The picture above the recipe is just a place filler until I get a good shot of my dish. Enjoy, Robert

Click on the recipe for a larger image

My First Attempts at Breadmaking

2008-06-16T21:43:00.007-04:00

In The Beginning...

2008-06-14T14:41:00.006-04:00

I decided to start this blog as a way to keep track of the things I am currently working on and researching in the food world. I also would like to have a place for all my foodie friends to share their stories and recipes as well.

So that aside, I love to cook. I do some personal chef work and cater some events. I love exploring different cuisine and ethnic foods as well. I usually will spend a couple months on one thing ( i.e. Italian, Portuguese, Thai) until I get the basics down. Everything is a learning experience, and you can never learn it all, but what fun. The past month I have been baking bread or all sorts, artisan loaves, sourdough, beer bread and such. I do have my own living starter that is now 1 month old and doing very well, and makes amazing loaves. Today was Cuban bread. Traditional all the way including the palmetto leaf to get that wonderful split down the middle. Once I get it fully tweaked I will post the recipe.

Then there was the sandwich. To make the bread and then use that to make the true Cuban sandwich was such a amazing thing. Well, I hope you all like the photos and if anyone ever has any questions about any posts, please let me know.
Robert