I'm Popeye the sailor man...

First thing that comes to mind when you read those words? Should be a short but muscular sailor with good ethics and an addiction to spinach. And, seeing as how I'm from the south, Texas to be exact, enchiladas are a part of the culture and general fare.

So, here's an easy way to enjoy the deliciousness of enchiladas, the power of spinach, and not break your back with hours of rolling individual tortillas.

Ingredients:
3 Tbs Olive Oil
4 Large Onions (diced)
1 Large Cloves Garlic (minced)
75 oz Chopped Frozen Spinach
25 Tortillas
6 C Cheddar Cheese
3 tsp Salt
1.5 tsp Cumin (ground)
5 Cream of Mushroom Soup (10 oz can)

Pre-heat an oven to 375F.

In a large mixing bowl combine the spinach, onion, garlic, oil, 4 cups of cheese, salt, and cumin.

In a 9X11 casserole dish, layer 8 tortillas in the bottom then spoon some of the mixture over. Continue layering this way until you run out of mix or tortillas.

Pour the soup over top and spread evenly.

Bake for 30-45 min. Take out and sprinkle the remaining cheese over top and place back in the oven for another 15 min. Remove and let sit for 3-5 min before serving.


You can always serve this with a salsa, sour cream, guacamole, etc.

Cook to Live; Live to Cook; Glory to God in all,
Chef D.

With great power comes great responsibility

Wow, it's been a LOOOOOOONG time since I've posted anything here. But don't worry, I haven't forgotten about y'all. So, now run my own kitchen. I am the head chef at Bridgeway Software. I'm going to try to cronicle my journey in this new environment. My journey to better myself as a chef and as a person.

So, not only do I have this new job, but I have a new mission from God. Well, not a "new" mission per say... But I'm finnaly really listening to Him and His will. I feel I'm being led to open a mission house to help the poor, the hungry, the needy, the addicted, the "scum" of our city. The destitute. Did y'all know that in Houston, we are ranked 39th (with first being the best) in child safety? And that we're 9th on the list of top cities with the highest child hunger?! I don't know about you... but that doesn't sit right with me. I feel the need to do something about it!

So, with God's help, actually, only through God, will I/we change the situation. There are tons of charities out there, but they are either doing their own thing or they're not following God. "His House" will be a beacon of hope to those in need. A place where children and families can come to get food, free or nearly free. They can get counseling and help with life. Addicts can come to get help, the homless can come and get support, ex-criminals can get help getting back on their feet with job training and accountability.

Also, my brother and I are going to be going to Nicaragua in December. We're going for a week to minister to the believers there. He is going to be speaking/running a "Boys to Men" conference and I'll be doing a Vacation Bible School for the orphans in Cascabel. http://kidsofcascabel.shutterfly.com/ We are trying to raise $3000.

So, I would ask that y'all join with me in prayer, not only for my new job, that everything would go smoothly and I would be productive. But also for the mission with which I feel God has given me. And for our trip, the God will supply the funds nessecary and would guide and direct us in the specifics of how and what to do while there.

Cook to Live; Live to Cook; Glory to God in all,
Chef D.

Endings and beginnings.

So, Pappas Seafood on Highway59 near Hillcroft is closing. On the 23rd of January 2011, the doors will close. All the staff has or will be reassigned to other Pappas Bros. restaurants. I'm being transferred to Pappadeaux's in Stafford across from the Fountains.

End of the run, a 30 year run, for Pap 1 and a new beginning for me as I experience my first transfer and a new Pappas concept. I hope to see y'all there.

Cook to live; Live to cook; Glory to God in all,
Chef D.

See Food

So, it's been a really long time since I posted last. And again, my excuse is school. BUT! Now I have the excuse of work as well! I am, for those of you who know me you'll already know this, a sushi chef at Pappas Seafood house. I'm working in the kitchen, training and learning. It is one of the best jobs I've had in my life to date. I hope to get on again soon and relay some interesting stories of my life in the kitchen as well as more fun food facts. (Hoorah for alliteration.)

Till next time.

Cook to live; Live to cook; Glory to God in all.
Chef D.

Not food but still awesome

Okay, so as most of you know and even some don't. I've been trying to learn Spanish for a while. With my future plans and with where I live, Spanish would be a VERY good thing to have a handle on. So I've been working through some books and such but, I found and have been using a very great site called SpanishDict. It's a dictionary/translator so you can get quick accurate translations of phrases or words. Also, it has a great video/interactive learning suite that really helps in learning the language. Y'all should check it out. Whether you're just looking for one word here or there or if you're an avid linguist and want to learn Spanish or just want to brush up. It's a great place.

Stuffed Potatoes?

While I was in Peru I got to try many different things. Some, like grilled tripe from a street vendor, many people wouldn't try if their life depended on it. Others, like the boiled stream fish from the jungle, looked safe but, they weren't...

My most favorite thing I had the pleasure of eating I enjoyed, much to my chagrin, the very last day I was there. It was "Papas Rellenas" or stuffed potatoes. These little potato shaped fried delights were, to say the least, every bit as good as they look, smell, and sound.

8.9 OZ Ground beef

2.2 lb potatoes

2 red onions

16 cloves Garlic

1/4c aji panca (mild chile paste)

1/8c raisins

1/8c slices olives

lemon juice, salt, peppers/chile, onion, parsley

Boil your potatoes and mash them up.
Heat a large saute pan with a little bit of oil on medium high heat. Brown your garlic and onions then add the meat and cook till brown. Add the chile paste, raisins, and olives. Set aside.

Portion out the potato into balls about 1.5 - 2 inches wide. Gently flatten a ball in your hands, making a disk. Place a bit of the meat mixture in a line into the center of the potato disk. Wrap the sides of the potato around the meat core, pressing it together. Roll it gently in your hands to make a football shape. Repeat with the rest of the potato.

Dredge the potato footballs in beaten eggs then flour. Heat a wok 1/3 filled with veg oil or a fryer on medium high heat. Quickly fry the coated footballs and remove them to a tray or rack with paper towel to soak up excess oil.

While these are cooling slightly, Make the onion sauce. Feather slice an onion and mix in a bowl with the sliced peppers, chopped parsley, and lemon juice. Let this sit for a few minutes before serving.

Serve warm with the onion sauce on the side.

Cook to live; Live to cook; Glory to God in all,
Chef D.

Long time no Taste

Hey y'all, please forgive me for not posting in a long time. Summer semester has been... wow fast and furious. But praise the Lord, I passed with all A's again! Diner 5:2 is still looking for clients so be spreading the word. I should have a bit more free time this fall but we'll see.

Cook to live; Live to cook; Glory to God in all,
Chef. D