One of my first cooking jobs was at a place called Coachlight Inn. It was an amazing place to cook at because the cooks worked right out in the resturaunt. There were tables in front of and in back of the cooks staion. The cooks staion had a huge Broiler, a nice size saute station, a Microwave and then Refrigerators under the workstation. There was a shelf that ran the length of the sation that the plates were placed on as they were ready to go and the food was plated. At each end of the sation were holders for the plates with springs below them that clean plates were stacked on. It was a great setup and who ever thought it out did their home work cause it worked great.

One advantage to this setup was seeing how the customers were progressing through their salad so you had a good idea of when to plate their food, if it was ready. But also, if you ever dropped a steak (It does happen), you were busted big time, so you didn't drop any steaks.

One night, the busboys were placing about 4 tables together right behind the workstaion in the middle of the resturaunt. This would happen every now and then, but not very often. At about 7:30, this one guy came in and set down at one end of the table. He looked, well, very plain. He had thick glasees, a pale complexion and a ratty looking suit on with a thin black tie and a white shirt. Just plain as all get out. I'll call him Fred. Maybe 1/2 hour later a few more people showed up, but they didn't sit next to Fred. In fact they sat in the middle of this long table. Ok, nothing wrong with that. Now as soon as they showed up, these people started ordering Drinks like crazy. Fred was drinking Ice tea, alone. He smiled at the people and a few of them actually spoke in his direction every now and then. More people slowly showed up and the table finally filled up, with probably 25 people or so at this long table.

Salads were served and the food order was finally brought to us. The owner of the resturaunt probably loved this bunch, for they pretty much had the cream of the crop off the rather expensive menu. Lots of Brooiled lobster with steak and prime rib combinations. Shrimp Scampi aplenty. Even a nice round of appetizers before hand.

What was a bit odd about that night was that the rest of the Dinning was rather slow. So it was easy to kind of keep trrack of what transpired at this long table. Also, I have long enjoyed seeing people and trying to figure out their relationship was with one another. Most of these people were dresed very nice. I was told that a few of them had showed up in a Limo. Much talking and drinking went on. As the liquoir flowed they became louder and laughter ensued.

Except for Fred. He basically sat there at the end of the table and smiled. He seemed to enjoy what was happening at the table, but he really wasn't part of the table. He sat there quietly and drank his Ice tea. He didn't partake in the salads or the Appetizers. His hands were interlaced as he sat there quietly. He finaly got his meal, a Hambuger Loaf, the cheapest thing on the Menu.

They finally quit eating and the plates were cleared and then a cake was brought out. It had apperently been Fred's last days at his jobs and his coworkers were throwing him a going away party. Many of the people left right after the song had finished for Fred. Here he sat with this huge cake in front of him and only one person stayed long enough to eat a piece of cake. It was sort of sad.

Then the Lady finished her cake and actually came down to Fred and shook his hand and sad Good bye to him and few other things. It dawned on me that she was the only one. No one else hardly even looked his way as they left. Then the really odd thing happened.

The waitress walked over to Fred and presented him with the check He reached for his wallet and paid cash. Then the waitress boxed up the cake and gave it to Fred and he left our building.

Fred had paid for everything these people ate and drank. Everything. I didn't find out what the bill was but it was sizable. He paid to have his own going away party. Amazing.

Feb. 14th, 2009

I found this very tasty

The classic Hotdog w/ Sauerkraut

2 Hotdog Buns 1/2 tsp Garlic Powder
2 Hotdogs 1/4 tsp white Pepper (or Black Pepper)
1/4 cup Crispy Sauerkraut 1 tsp Rice Vinegar
Butter, softened

Spread butter on open Hotdog buns, toast face down in Medium heated skillet till golden brown. Remove from pan. Place hot dogs and Sauerkraut into pan. I had the hotdogs separate from the Sauerkraut, but I don't think it would hurt anything if they mingled. Add Garlic, Vinegar and White (Or Black) pepper to Sauerkraut. I turned the heat down a bit. Gently stir Sauerkraut and thoroughly heat Hotdogs and Sauerkraut. Add you favorite condiments to your hotdog buns (Mine are Mayonnaise and Mustard.) Once Hotdogs are heated through, move to Buns. Add sauerkraut to buns. Feedeth thy Face.


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On a side Note from Twitter -

u______gypsy - So far. 3 major orgasms, countless small ones, a sparkling clean bath tub, still unpacked and undressed.

Sounds like a productive morning to me. I guess some folk are rather care free about what they tweet on.

Yep, I'm off to a late start this year. Better late than never.

I have a couple of recipies that I created, The first one is a compound butter that I used on our Thanksgiving Turkey. I softened the butter up after having it in the refigerator for a couple of days and mushed it up under the skin and all over the bird before sticking it in the oven.


Compound Butter #1 -

1/4 pound Butter unsalted - Softened
1 TBLS black Pepper
1 1/2 TBL Garlic Powder
1 tsp mild hot sauce
1 TBLS Parsley
1 tsp Cayenne pepper
1/2 TBLS Paprika
1 1/2 TBL Rosemary

Combine Ingredients thouroughly 2 days before needing. Refrigerate.


This is something I created last night. I thought it turned out rather tasty and thought I'd share it with you.


Side dish #1

1/3 cup rice - cooked
1/3 cup corn
1/2 cup diced cooked Ham
1 tsp Parsley
1 tsp black Pepper
1 1/2 TBLS Teriyaki Sauce
1 TBLS Butter
1 TBLS Rice Vinegar

Place Ham in a covered skillet with the butter, pepper and parsley. Heat Thoroughly. Add Vinegar and Teriyaki Sauce. Add corn and rice. Simmer with lid on, stirring and carefully heat.

December 14th, 2008

Yep Onions.

You won't find many bloggeries about onions, buy yet you have found one. My wife fixed a lovely dinner that consisted of a product made by Old El Paso called Gordita Dinner Kit. It's great, I love it and we have this probably 2 times a month. You supply the lettuce, onion, cheese, meat and other goodies and they provide the spices and some other goodies as well.

You may have noticed the word Onion, small diced up chunks of a usually semi tame vegetable that can bite you severely if you pick the right one. This one onion, bit back strongly, yes indeed. Bit back, made my eyes water, made my nose run. Was one strong Mother.

My wife on the other hand sat there wandering what My problem was. She and I have a great difference in such matters. She can handle high intense heat from Chili's and such where I am totally unable to be anywhere near such matters.

I'll never for get this night when we went out for Mexican food. I had a great mild fish dinner and she had some burrito looking thing with sauce and meat and cheese. I had finished my dinner and watched as she stopped eating, with a nice chunk of her Burrito looking thing left on her plate. She wanted to know if I wanted a bite.

Now, all during the Dinner there was no clue as to how hot (Chili heat) her meal was. It should have melted the burrito, the plate, Most of my wife and half of the table should have been dissolved.

I took a small, tiny minute piece of meat and started chewing. Instantly, bells, whistles, and all other manner of alarms went off in my poor mouth. My eyes bugged out, followed shortly by a great flood of tears. My nose started running like a faucet. I started using my napkin like crazy, dabbing at different orifices in my face, wiping tears and other fluids.

My wife laughed.

"What's the matter, dear?"

Now came the drinking of what ever liquid was on the table. My glass emptied quickly followed by my wife's and I started wondering when the waitress would be back to refill our containers of Fluid. She finally showed up as I desperately ordered more Ice water and a huge Ice tea. 90% of that was downed and I ordered a refill again for both large glasses.

I finally was able to answer my wife.

"What's the Matter? Gee, I don't know." Swallow glug glug swallow glug

She asks ever so lovingly - "Was it Hot?"

"What ever was your first clue, dear?" Glug glug swallow glug

She laughed again and said ever so tenderly "I love you, you know that?"

I was wondering what in Gods name I was in for if she ever started to hate me.

December 9th, 2008

There are a few things I know sorta kinda and a few things I know for sure.

One of the Things I know for sure is that you are the king when it comes to food. Period.

What do I mean by that?

At least in America, Chefs, cooks, bakers, etc., live and die by their customers and how they feel about the food they serve to their customers. If you get something that is not right, food wise, complain.

Yeah ok, there are going to be those horses butts that will spit in your food. Trust me though, if that sort of behavior is going on, then there is a whole lot worse things you have to worry about in an establishment that allows for this sort of behavior to go on than a little snot. Like under cooked food, spoilage, well I won't go one in case your eating right now.

A decent cook, chef, whatever, is going to fix the problem and fix it right. If it comes back to you and it still isn't right, send it back again.




If they still can't get their act together, ask for the manager. Trust me, they want your business, especially in this day and age. They are Hurting and you are like gold to them. The manager will get it right, or they better.

You do not have to put up with lousy food or lousy service in an eating Establishment. You have much more power that you would ever believe.

November 25th, 2008

I am currently soaking Our Thanksgiving turkey in brine this year. Brine, at least this one, is a salty/sugary concoction that is supposed to improve the texture of the turkey and make for a plumper bird.

I took an Emeril Lagasse


recipe and added a few goodies and a little different technique. I have tried a chicken prior to this (soaking in Brine) and it worked out quite well. I'll pass along the process once I see if it works ok.

The 20 pound Turkey is presently in a Ice bath / Brine soak in an ice Chest. I'm glad My wife is willing to experiment with our food.

Our Turkey From Last Year.

August 26th, 2008

I had mentioned before about my previous cooking profession, 95% of the time as a dinner cook (flipping eggs in an egg pan was not my forte, a very popular way of cooking breakfast eggs in most restaurants). The ying to my cooking's yang, if you will, would be the food server. The one who would basically let me know what it was that I was to be doing, and to whom my finished cooked product would go to.

Most Waitresses are very hard working and very good at what they do. They have to be to make sure they get good tips from their customers. Most waitresses are forced to wear some kind of uniform decided by the owner or the manager of the eating establishment. Most waitresses don't deal with Bar patrons as well.

This one Kitchen I worked at was very different from the norm. And no one informed me about her.

I was cooking as usual one night when a lovely voice came at me from another window from one where most of my food was delivered to. It was about my second night in the Kitchen, and it then that I discovered that I was not only cooking for a Coffee shop attached to a bowling alley and a Formal restaurant, but also a small Bar.

I looked around and found where the voice was coming from:

"Can I have an order of French fries." I found the 3 Foot wide window that was probably as High also. The window had a ledge on it about 2 feet wide. There was two forearms crossed on the ledge. The sleeves of this red top stopped at just above the elbows. There was no head visible. But was extremely visible was a huge pair of breasts barely contained in the briefest of a red sweater. There was the window, there was forearms, and their was cleavage. The cleavage was ordering french fries.

I said "Excuse me", trying to make some sense of this surreal encounter with these breasts. I had no idea where this window led to and no idea we served a bar from this window. Communication was not a big deal at this kitchen.

"I need some french fries for the bar." the breasts said. I said "Ok" and turned to start cooking up a batch. Theses breast moved a few times, but they mainly just stayed there the whole time, leaning on the forearms and the shelf or small counter. I got busy cooking other items and finally took the french fries out of the deep frier. I put them on a plate and took them to the window. There was no place to put them, for these breasts were taking up most of the counter.

I said, "Excuse me." again and the breasts moved away from the counter. I placed the Plate of fries on the counter and the hands attached to the forearms took the plate. The window smelled strongly of cigarettes and some kind of great smelling perfume. I poked my head through the window and saw the rear view of the lady with the red sweater walking away and then turning. There was a door some ten feet from the window with the ledge that I eventually was able to go through and found the bar in the back. But just then, a food order came in and I had to retreat back to the Kitchen.

The Next Day, I found the chef, and asked her about the Bar Waitress.

"Is she for real?"

The chef said, a woman as well, "I have known her for years and she has always dressed like that."

And for the next few months I worked there, that is what she always wore, Tight, very low cut tops to more than show off her God Given Attributes. I am sure she made lots of tips.

6/14/2008

Baked Turkey Leg and Thigh Meat

INGREDIENTS

* 1 1/2 Tbs celery seeds
* 1 turkey leg and thigh
* 4 tablespoons softened butter
* 1 Tbs Garlic powder
* 1 Tbs Cajun Spice
* 1/2 Tbs Black pepper
* 1/2 cup water, or as needed
* 1/3 Cup Balsamic Vinegar
* 1 1/2 Tbs White vinegar
* 1 tsp Ground chili flakes
* 1 1/2 tsp Ground Red chili powder
* 1/2 tsp hot sauce
* 1/2 Tbs Dill
* 1/2 Tbs Basil Leaves


DIRECTIONS

1.) Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
2.) Take the butter and the dry Ingredients and combine with a spoon in a small bowl.
3.) Stand the turkey leg upright (as if the turkey were standing). Press a sharp knife downward into the deep tissue, creating 3 long pockets. Press a small amount of seasoned butter into each opening. Pull back the skin on the leg and the thigh and rub with seasoned butter. Put the skin back into place and rub with more seasoned butter.
4.) Add liquid ingredients in a Roasting Pan. Stir and Lay the leg and Thigh in the roasting pan. Cover Roasting Pan.
5.) Roast for 1 1/2 to 2 hours, until the legs have an internal temperature of 180 degrees F (82 degrees C) when taken with a meat thermometer.


Okay, there are certain Recipes that I create that just kick some major butt, in my book. This would easily fall into this category. Oh My Gawd! I was really surprised by the flavor of the turkey meat when it came to the eating of this rather plain poultry.
I separated the Leg and thigh at the junction before cooking. I also deglazed the pan after cooking by adding a little more water and using a wooden spoon, gently warmed up the drippings on the stove top and scrubbed the inside of the roasting pan with the spoon. This will be some awesome turkey stock, I am sure.


I highly recommend you give this a try if your a fan of the dark meat in Turkey.

June 10th, 2008

I was needing a recipe for a can of black beans I had yesterday, so I came up with this concoction. Came out tasting pretty damn good, especially for black beans.

Ingredients:
4 oz. Bar-b-qued Pork, thinly sliced, small cubes
1 15 oz. can S & W Black Beans
1/3 Cup Brown Sugar
1/2 cup White Onion, diced
1/2 tsp Celery seed
2 Tbs Rue
2/3 cup White rice, cooked
1 tsp Chicken stock Powder
1/4 cup water
1 1/2 Tbs Cajun Spice
1 1/2 Tbsp Butter
1 1/2 tsp Cooking oil
1 Tbs ground black pepper
2 Tbs Minced Garlic
1 Tbs Green chili sauce
1 tsp crushed chili

Directions:
In a large metal sauté pan, Open up one can of S & W Black Beans and pour into the sauté Pan. Use 1/2 the water to clean out the inside of the can, pouring the remains into the sauté pan. Put heat on Medium low. Add the pork. Add the brown sugar and stir in brown sugar gently. In a small sauté pan add butter, crushed chili, cooking oil, onions, pepper and garlic. Sauté Onions over medium heat until translucent. Heat remainder of water and add Chicken stock. I used the microwave oven. Dissolve the chicken stock in the water and add to the beans. Add celery seed, Green Chili sauce, White rice, and sautéed onions. Cover the skillet and Heat till bubbling, stirring gently to dissolve rue and stir in ingredients.

You could cook up 1/4 pound of pork or hamburger ahead of time and add it instead of the Bar-b-qued pork. I was using left overs I had. You could also leave out the rice if you want. I'd just double up on the rue.

If you have any questions, don't be afraid to ask.

Update: As of 6 / 18 / 2008 I have made this dish 3 times. The last Time I had a 30 0z can of black beans, so I doubled up on all the ingredients and used a sauce pan instead of the saute skillet to put the beans into. I used Bar-b-qued chicken instead of the pork. You Might want to cut back on the Chili flakes with the chili, unless you like it spicy. It turned out good as well.

A shrimp scampi Recipe that I used a lot as a dinner cook.

And probably won't be the last time either: I shall post a recipe.

For you see I was a dinner cook. I actually worked on the line (in a kitchen) for some of the better restaurants in Bakersfield, CA. many years ago for many years (8 and 1/2 to be exact)(and if luck has anything to do with it I shall get back into cooking for the County)

I shall call my creation Chickan and rice deliciouso.

Ok the ingredients:

1 can (12 oz or so) of diced Tomatoes - I used a Hunts brand with diced peppers, garlic and other goodies enclosed.
1 chicken wing, 2 legs and 1 thigh.
2 tbsp olive oil
1/4 cup canola oil
1/2 tsp dried crushed chilis
1 Tbsp Garlic Powder
1 tsp Black pepper
1 1/2 tsp ground sage
1 1/2 tsp thyme
3 Tbsp dried Parsley Flakes
1/2 Tbsp Cajun spice
1/3 cup white rice
1/2 cup water

Ok, a lot of cooking in my eyes has to do with technique. The way you do things while you are cooking matters, especially if you want a quality product. With this dish, you must be patient, number one, and attentive, number 2. It is a bit of a pain, I realize, for the time to fix this dish is about an hour to an hour and a half, altogether.
Procedure:
You take the rice and wash it in clear water a total of five times, draining the water each time. Then in a pot, you place the rice and add enough water to bring it up to the middle of your first knuckle. I use my first finger. No it isn't exact, but it works. You boil the water with the rice till the water is pretty much boiled away. I stir the pan enough times to keep it from sticking. During this time cooking the rice, I start the chicken cooking. I use a iron skillet, a rather good size and a lid to fit the skillet.

Take the 1/4 cup canola oil (or vegetable Oil) and place it in the skillet. Place the chicken pieces and under medium high heat, sear the chicken gently adding the Cajun spice and black pepper. Keeping an eye on the rice, once the rice is still soggy, but most of the water has gone away, add the can of tomatoes, undrained, to the skillet, then mix in the rice to the skillet.

You need to turn the heat way down. just a little below medium heat. You don't want the rice to stick to the bottom of the skillet. I use a pancake turner to stir the pan many times during the cooking process. Gently lifting the rice from the bottom of the pan and turning the chicken. You add the rest of the spices, the water, and the olive oil. It may take a little more water to keep the rice moist. Keep the pan covered unless you are gently stirring the mix.

The trick now is to know when the chicken is done. I wait until the meat just starts to pull away from the bone. You want the chicken cooked thoroughly, no red juices at all. The internal minimum temperature of the chicken needs to be 165 degrees to be safe. Once the chicken is done, serve up a couple of the chicken pieces and serve up the rice.

I'd say it makes two healthy portions. Bon appetite.

I have made this dish twice. I don't add any salt. You may if you want and perhaps add white wine instead of the 1/2 cup water. I save half of the dish to have for lunch the next day. I think the end result is well worth the work in cooking and prepping.

Update: As Of 6 / 18 / 2008 I have made this dish 4 times. I love it.