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Showing posts from April, 2007

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Tasty Snack! (and a few to-go tips)

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The Day After (Easter)

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Celebrity Chefs (make them go away!)

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Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Baking comes to an end...

The baker comes back in Sunday night and I told him before he left that he doesn't have to come in to work till Tuesday so he would have Monday to rest so I may get to bake a little more on Monday BUT... In my two weeks of being able to cover that 'baking' side of things I managed to bake quite a lot while also getting my other responsibilities done as the galley manager. I still took weekends off because I had baked enough bread to carry me through Saturday & Sunday. I enjoyed myself. In the last 2 weeks in bakery: Baked approximately 1200 loaves of bread (white & wheat combined total) Biscotti 300-400 pieces Dinner Rolls 400 Herb & Olive Rolls 400 Focaccia 400+ pieces Jalapeno Cheddar Bread 400+ slices Cinnamon Rolls 700+ (Twice @ 350 average) Brownies 350 Pieces/slices of Pizza 1100 Back to cracking the whip next week and maybe working on some new recipes for the menu. It was a good time to renew in my mind the possibilities of what can and co

Happiness & Facebook

I decided a few months ago I would scale back on "liking" or commenting on "political" and controversial issues on + Facebook. More or less, it was an exercise, an experiment in controlling my happiness. We could probably interchange the word "face" in Facebook with "brag", "look at me!", and/or "I'm the (Wo)Man". Sure, I am guilty of it too...I post things I am interested in, my family I want to dote on, culinary things I have done or am into...BUT in the beginning I just wanted to stay in touch with friends and family from around the world and see what they were doing! And in turn, give them a little piece of what I am doing in my life. Somewhere along the way I got caught up with arguments and debates about politics, controversial topics, outrageous news stories THAT, come to find out, weren't even HALF true from "reliable" news sources! Everybody has become a journalist/reporter with their own bra

Recipe is an "Idea"

Jacque Pepin describes it best in this video. Watch it! It's a small investment of time. [3:55] "Have you ever had a dish turn out wrong no matter how closely you stick to the recipe? According to legendary chef Jacques Pépin, recipes describe a process that can never be duplicated exactly; what you need to understand is the “idea” behind the recipe, and use it as a point of departure." Who is Jacque? One of the greatest! (at least in my opinion) He was on PBS in the early days with Julia Child. But Tyrone, you just sent me a recipe for joining your family newsletter! Yes, I did. And will probably include more in future newsletters. People love recipes, and I love to cook and create. We can argue that there are no "original" recipes left and I am ok with that. But I want to give you a starting point in which to find a dish you love to make. A dish you will create yourself and change, tweak, and diversify to make it your own. For years I never wrote down any rec

B is for Baby

One of the weird things (there are many) on the ship is that even on your time off you hear about the new patients, the emergencies, and the funny things that are going on in the ward. When you live literally 200 feet from the ward it is easy to go down on my time off to see what is going on. Earlier in the day I heard we got 2 more babies on the ward. Actually, it is the mom who is having surgery, but the 2-week old twins are with her. I walked down to B ward and was taken back when I opened the door and heard 3 babies crying. It was music to my ear, mostly because I knew that I would be able to hold one of them. I picked up Anthony who is 10 days old and he instantly calmed down and nestled into my chest. He was brought to the ship when he was 6 days old with a condition in which his spinal cord was exposed in a little sack and was becoming infected. Now, little itty bitty Anthony is on the ward. after his surgery a couple of days ago, getting antibiotics and spoiled by all the nurse

Roasted Sweet Potato - Bulk Prep

Need a few pounds of sweet potatoes this holiday season but prefer not to use the canned ones? Let your oven due the work for you! Very little actual prep time involved besides waiting on the oven to cook them.

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