Saturday, February 28, 2009

More Pizza

Jim aint no slouch... he got in on this weekend's pizza too.

Before Cooking...
(we call that crust shape - the loincloth)

After Cooking...

Disclaimer - Due to unforseen and uncontrollable circumstances, Chris' pizza cannot be shown at this time.

Jerk Pork with Red Quinoa and steamed Broccoli

Season/rub and generally give your pork a good Jerk.
consider Allspice, Clove, Cinnamon, Scallions, Nutmeg, Thyme, Garlic and Scotch Bonnet peppers
Careful man, Scotch Bonnets are hot.
Remember to turn on your fan so you dont choke on the pepper as you stir fry your Pork.

Served up with a little Red Menace.

Hey Miranda! I'm Making The Banana Bread!

Making Banana Bread

Smooshed Naners.

The Great Eggscape.


Friday, February 27, 2009

Dad & David Cooking

Dad dug some Oysters at North Bay Beach today. Here is some Oysters and some kind of breading Dad threw together. He was making dinner with David. We never did eat the clams. That will have to be tomorrow.

Frying the breaded oysters up.

I don't like Oysters. At all.

Ready for dinner!

Dad's "Special Oyster Sauce".

Lil' Cuties

Just in case Josh's kids come over...
I can stuff 'em with these...

Oh, who am I kidding.

I eat at least two a day myself.

There's nothing quite like a good orange in winter.

Tuesday, February 24, 2009

Spinach and Watercress salad with sauted Mushrooms, Onions, Walnuts, thyme, stir fried Pork and Curried Prawns

Saute Mushrooms, Onions and Garlic seasoned graciously with S&P and crushed red pepper.
Deglaze with a little white wine. Toss in some chopped Thyme and some crushed Walnuts.
Stir Fry some thin sliced Pork Chops with S&P. Sautee some Shrimp in Curry and oil.
Throw it all on a bed of Spinach and top with Watercress.


Taters & Pork

Start with some dried potato powder and all the seasonings you can stand. Preferably repackaged in a freezer bag with content and calories labeled...

Set up your stove. Add 1 oz of fuel.

Light stove.

Stare in awe at the pretty fire.

Bring two cups of water to a boil.

Once boiling, pour water into bag.
Knead bag.

Since you need the calories, drop in some sort of meat. Here we have a Spam single.
Crazy Tasty!

Break up the meaty product while continuing to knead bag.

Dinner is served!

Eat your dinner, reseal the bag, and start walking again. You're being fueled by 610 calories. And remember, you can add 120 calories per tablespoon of oil you drop in there!

Monday, February 23, 2009

Rare beef with soy curry sauce, Khao Gram Purple Jasmine sticky rice and steamed Asparagus

Season steak to your liking and grill to desired doneness.

Fry Curry spices in a little oil until bloomed and fragrant.
Add chicken stock and small amount soft tofu and puree till smooth. For a variation you could use Soy milk (unflavored).

Steam your Asparagus.
Slice beef thin and drizzle everything with curry sauce.

Sunday, February 22, 2009

I made pizza too.

Finding a nice recipe...

" Making" the call.


Dinners ready. Its tastes at least as good as those devil (I mean chicken) nuggets and maybe even those dang boxed cupcakes...

Saturday, February 21, 2009

Where would we be?

Where would the world be without gelatin? Especially watermelon flavored! :)

Friday, February 20, 2009

Kalbi Marinated Flank Steak

Lightly score flank steak on both sides

Rub 1 tbsp brown sugar on each side. Let sit 10 min.

While waiting, mix your marinade. Some low sodium soy sauce, garlic, mirin and toasted sesame oil.

Slice a Kiwi and rub each side of flank steak with 1/2 Kiwi.

Drop in a ziplock bag with marinade and let it soak for 2 hours. Turn once halfway thru.
reserve used marinade and bring to a simmer until reduced to make a drizzle sauce.

Grill to desired doneness and let rest.

Slice Flank Steak thinly across the grain and serve on a bed of Jasmine Rice topped with Scallions and drizzled with reduced marinade. Appropriate sides: Steamed Baby Reds with Balsamic and fresh Cracked Pepper, Steamed Bok Choy and your favorite Amber

Original Crepes

I've made crepes for a long time.

and Matt's BBQ'd for a long time.

Wednesday, February 18, 2009


Those of you that know me, which is like... everybody, you should know that I have had a fascination with Las Margaritas coleslaw for years now. I've tried several times to get the recipe out of Gabriel and Jose Louis, not to mention several others. I've even considered getting a job there as the token white guy washing dishes to see if I could somehow get turned on to the recipe.

But hey.
I don't need the recipe. This one works just fine for me...

You'll need some Ingredients.
Like an onion named Ingrid, and seasonings.
The base is, of course, cabbage. You want to shred your cabbage. So take this...

And turn it into this...

Next you'll want to add some vegetables. I usually put in one whole sweet onion, shredded like the cabbage, and a handful of baby carrots. I've seen people use bell peppers here too, but due to some wicked cases of heartburn in the past, I don't need no stinking peppers!

Now make the dressing.

For the dressing combine:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
in a saucepan over medium heat. Then bring to a boil. Simmer, stirring, until sugar is dissolved.

Pour the dressing over the cabbage and toss well. Then cover and refrigerate.

This slaw is tangy and really complements smoked meats.
Hint... Hint...
(someone make me a pulled pork sandwich!)

Tuesday, February 17, 2009

Banana Bread

Hey. Does anybody have a good recipe for banana bread? I know my zucchini bread recipe is better than Chris', but that's different.

Garlic Shrimp and Wilted Spinach Salad

Fry 1 lb fresh veined, shelled Shrimp in a high quality E.V.O. Oil(think fruity) with Garlic, Kosher Salt and fresh cracked Pepper to taste.

Drizzle hot oil on Fresh Spinach. Toss. Top with Garlic Shrimp and fresh Grape Tomatoes.
Serve with Crusty Whole Grain Bread