How to Make Guacamole

What is it about guacamole? When those avocados are ripe (and on sale) it brings out the need for guacamole. If the guacamole and salsa are great then I can build the rest of the food around it!

Tytus takes us through the steps of making Guacamole. I'm going to share a few tips for picking avocados, knives for aspiring young chefs, and recommend a cut-resistant glove for extra safety. You can find the recipe HERE.

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Second Day Lunch Menu

Day two, loaded baked potato! Was that a real sentence? Ah, I don't care its my blog.

The word on the street was there were no complaints today that anyone heard. Yesterday there were a few complaints but that was because I was hoping with all the emphasis on food, food shows, health, and Michelle Obama messing with the public school system lunches that these kids taste buds would have evolved to enjoy or try hummus. Not so much. I am not sure about the rest of the country but in the south its "Ranch Nation" or maybe "Ranch Country". We don't even bother saying Hidden Valley Ranch or Ranch Dressing. We love it on about everything!  That, and HOT SAUCE y'all!!!

Ok, back to the spuds. Baked potato, chili, cheese, bacon bits, butter, sour cream, and a side salad! And yes, with ranch! LOL!

My right hand man Roberto has had to learn how I do things at a fast pace. He's holding up well, but it is only day 2...

Favorites This Week

Below are a few things I found this week I like. Each picture was borrowed from, and has a link to the original post so hopefully I am not breaking online etiquette. Merely trying to bring attention to some cool ideas and a few new things. [click pics for link back to articles]

Over at The Girl Who Ate Everything Walking Tacos has resurfaced!

A great Idea that is really an oldie...Recipe & great pictures included! - Its like Frito-Pie in a bag!

Pod Rooms - Small $100 hotel rooms in NYC! Great idea, fun concept, brilliant design!

Black Kuro Burger (by Burger King!) - Bamboo charcoal ash mixed in with bun and black squid ink ketchup...Mmmm, mouth watering, eh?

 This brought back fond memories of a little restaurant in the North End of Boston called Limoncello! At the end of every meal it was customary to finish with a small drink of Limoncello. I like the idea of making my own just because of these wonderful memories but alas a small bottle would probably last for 10 years around our house!

Mimi & Papas House!

Most Saturdays I bring both of my boys to Frizzles to meet Mimi & Papa (my parents). Sometimes my wife (Steph) comes or is sleeping in from working the night before. Mimi and Papa enjoy time playing with Tytus (now 2.5) and holding Ezra(and playing as much as a 2 month old does).

Frizzles is like a Dairy Queen, but not. They have frozen custard, not soft serve ice cream and the menu's have similar things by the way of chicken fingers and burgers.

On Saturday morning they open fairly early for not serving breakfast. I think store hours they open by 9 or 9:30am and we show up between 930 and 10am. We are usually the only people there the first hour or so and Tytus is rip roaring and running around the restaurant inside. We order a drink and get a fry, or custard to share with Tytus. Occasionally we give him 'pieces' (pennies or change) to put in the big plastic Children's Miracle Network container which has your change go round & round and thru 'mousetrap' or Ferris Wheel kind of contraptions before finally falling to the bottom. Quite entertaining for him. We hang out for awhile and 'catch up' then go our separate ways. A good time is had by all!

What has happened over time is Tytus has gotten so used to seeing Mimi & Papa at Frizzles (and have been there more times than their actual house) that Tytus now thinks Mimi & Papa LIVE at Frizzles! And if that's not funny enough...every time we drive by Frizzles he starts hollering 'Dat's Mimi & Papa's house, Mimi & Papa's house!!!" and will continue to do so till I agree with him!

Frozen Bananas

Waffles this morning! I know most people have already shared the tip about freezing bananas before they go bad but in addition to that you can just throw them directly in the freezer with peel on. No reason to cut them up, wrap them, or put them in a bag. Take banana or bananas out and microwave in 30 second increments. Then squish bananas out of peel like getting toothpaste out. Easy banana that is almost purée texture when adding to mixes such as pancake, waffle, muffins...you get the idea.

Favorites This Week

Below are a few things I found this week I like. Each picture has a link to the original post so hopefully I am not breaking online etiquette. Merely trying to bring attention to some cool ideas and a few new things.

The Floating Mug - To expensive for me...But cool none the less, a coffee mug that never needs a coaster.

 

The edible cookie coffee mug.

 

Tomato Pie with Bacon and Jalapenos: the picture first, then the recipe attracted me. Actually, it probably had to do with the part that said "Bacon".

Tonka Beans: I never heard of them, and I have traveled quite a bit.

The reason that tonka beans are not well-known in the US is that they contain courmarin, a (naturally occurring chemical) that was shown to cause liver problems in rats in extremely high doses. Tonka beans have been banned by the FDA for sale in the US as a food item since the 1950s because of this, though you would have to ingest exceptionally high amounts of the tonka bean to reach these levels.

How to make ice shot glasses: I am not promoting the 'shot glass' so much as this creative idea to make a 'glass' out of ice. I am sure it would be cool to use for other drinks and a dessert or two...I can think of a few catering applications.

New Son! ~ New Job!

Right now I am at home happily enjoying time with my newest son, Ezra Michael! I have two boys now and I am extremely happy! Ezra Michael and Tytus Nathaniel!

In August I start my role as the new Food Service Director/Executive Chef at a local private Christian academy that's also attached to a church. Its a start-up, meaning they have a brand new commercial kitchen (its only a few years old) that is used by the church for conferences and events but have 'just arrived' at a place where its time to really kick it in gear and 'take it to the next level' by offering school meals and other events on a regular basis.

In between feeding the new baby (and he eats A LOT) and spending time with Tytus while he adjusts to having a baby brother my wife allows me to work on menu's, a small-ware order that's pending, paperwork...and getting ready for the main priority, health department inspection. We just need to vent and put an exhaust fan in a pantry area that will house another 3 door commercial refrigerator. 

New Direction...and more focus.

Alas, my blogging was more frequent and intense years ago...but now it goes in spurts.

I have been procrastinating because I have a couple of big changes coming up in my life.  Another baby boy, Ezra, will be coming in July and another change I can not announce until I complete some previous commitments and give notice in June. (but if you email me on Facebook I will tell you)  Some of your already know (close friends and family).

So at that time, possibly August, I will start posting the changes and/or switch to a Facebook page to post more frequent but smaller doses.  Between now and then will be seldom...but come catch me on my personal Facebook page if you haven't already. http://www.facebook.com/tyronebcookin

A Note About Nonstick!

Have you looked at your pots, pans, and metal trays?  Do you sometimes see a light brown film that starts sticking to your pans?  It starts getting hard to scrub off and you wonder just what it is...it's probably your non-stick spray!


It leaves a residue, a film, that usually cooks on to the pan like a thin rubber film.I know you are probably like most people and don't read the 'Care Instructions' for the kitchenware that you buy so I will let you in on a little secret...you don't need nonstick spray on a nonstick pan!  Get it?

If you want a little butter, extra virgin olive oil, lard or type of oil for a little flavor (like sesame) in your pan then do it.  Or if instructions direct that you MUST do this, then do it if you feel it is necessary.  But nonstick kitchenware is already 'nonstick' you don't need to put spray on it!

Nonstick spray was originally designed for using on kitchenware that everything stuck to, in other words everything that wasn't nonstick.  Try it out...my pancakes came out flawless on my nonstick griddle without any kind of oil, butter, or spray and they browned nicely on each side.  THEN out came the butter and Maple syrup!

If you look for the 'Care Instructions' for a nonstick pan, chances are it will tell you "Do not use nonstick spray on this pan".  It does seem like a bit of common sense doesn't it?

Injected & Smoked!

 Backup to Thanksgiving 2011...I usually don't follow traditional foods for Holidays but this year family was coming over and they were all bringing a few dishes to round out the meal and I would do a flavorful Turkey with a little twist.

So, I decided to simmer up some chicken broth with a few more herbs and spices that I liked (and some onion and garlic). Then I strained all the pieces out which I later rubbed into the skin of the Turkey.  I chilled the liquid then went in search of my meat injector.

Two Turkey's For the Price of One!

Using the liquid I created I pierced the skin and went into the muscle and continually forced the liquid into the turkey at several points in muscles all over the Turkey with my big commercial needle for meat.

Cooking it overnight in my smoker (standard $59 to $69 electric smoker sold at department stores everywhere) with apple wood chips.  Ranging in heat about 200F to 220F thru-out the night for about 10 hours.  The turkey's weight was about 16 pounds before cooking.

That's it.  I took it out and let it rest...later carving it for dinner.  Oh man was it moist delicious!  I have a house full of guests AND guys at work who got to eat the leftovers that can be my witnesses!

Breakfast at Cracker Barrel!

Leadership Appreciation Dinner

First I must confess...I need to get better at remembering to take pictures, or at least acquire some that others took so I can show you examples of the menu's or food I post here.  I don't always do that, or have the pictures to do it!

Our church usually has an appreciation dinner for the different leaders of this and that like sunday school, children's church, small groups...things of that nature.  I cooked the main food for it the weekend of November the 13th.

It was heavy hor' dourves this time.  Estimated about 70 people. Menu as follows:

Mens Retreat Menu

WOW!  So things have been really busy lately...this month, weekend of the 4th, 5th, and 6th we had a men's retreat and I was cooking for it.

This group is mostly 'steak and potato' guys and so I planned my menu accordingly!  In addition to that we watched the Alabama vs LSU game which was the only sad part of the weekend (LSU won). But I tried to have an amazing line-up of food for the game.

What's cookin' lately!

When I came back to Alabama I needed a job.  So when my other options fell thru and time was running out I went to work for a company I had worked for before.  The pay is OK,  the hours are long but only Monday thru Friday, and they were happy to hire me back because of my integrity and good work ethic from before...But it's not been enough.

Culinarily this job possesses nothing for me (pause to feel the emptiness).

Lately, I have been connecting with other like-minded people and really scoping the job opportunities ( which are few and far between) to get back to what I love.  The word 'networking' comes to mind...

My Top 5 Eating Out Tips (@Home & Vacation)

Lets talk a bit about accommodations while on vacation, then we will get right back to the food!  If you are wavering between paying for a vacation rental or hotel, I suggest a rental.  I have found from online research that nice rentals from beach-side homes to inner city condominiums are usually cheaper or at least comparable to hotel/motel/resort accommodations.  And usually come with some of the same extras: pool, free WiFi, cable or satellite, free movie channels, local calls...You get the point.

Why does this come into play?  You can cook your dinners at the rental.  And by that I mean the evening meals (evening meals cost more at restaurants).  Also (non food related) if you have kids and/or babies you can put them to bed in a separate room!  With families it seems that hotels only REALLY provide a place to sleep, then you need to get out and about before someone gets hurt! ~ But let me get back to the eating part...

Risky Business!

One the first things people tell you when leaving the country for developing or Third World countries is, "don't drink the water!", "don't eat raw foods" (like salads), and/or "make sure everything is cooked all the way!".  All this is good advice but sometimes you just can't be bothered.

When I sat foot on land after sailing on a ship to Central America (my first time out of the U.S. many years ago) I was so eager to go eat anything new and different that accepting a few days of diarrhea "in the name of culinary research and experience" was worth it!

Over the years I have ate quite a few things outside of the 'box'