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

Stay Puffed!!

Basic Marshmallow

16 oz Sugar

4 oz Corn Syrup

6 oz Water

5 oz Egg Whites

3 tbl Gelatin

In a saucepan bring the sugar, syrup, and water to a boil. Let boil till 265F. While coming to temperature, mix whites almost to soft peaks and bloom the gelatin in 1/2C water.

Once sugar is to temp, slowly pour it into the egg whites making sure not to let the whisk take it away. Immediately melt the gelatin quickly and add it to the mixture.

From here you can add whatever flavors you want.

Turn the mixture out into a baking sheet lined with cling film and powdered sugar. Set aside for at least 3 hours preferably 24.

Dust with more powdered sugar and cut as desire

Pretty cut and dry today.

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

Gazpacho

So summer is upon us. Hot as all get out. It's also tomato season. If you plant them at all or get to the store, they are ever where. What to do with them though? Well I think I've got a quick dish to use up some of that pesky fruit and cool you down at the same time.

1 med Cucumber, peeled, seeded, and chopped
1 med Green Bell Pepper, cored, seeded, and chopped
1 small Onion, chopped
1/3 C Parsley leaves
2 1/2 lb Tomatoes, peeled, seeded, and chopped
1 C Tomato juice (just keep the seeds and juice from inside the tomatoes you just chopped)
3 Tbs Red Wine Vinegar
3 Tbs Olive Oil
2 Garlic Cloves, minced
2 tsp Salt
(something to make it hot, Jalapeño, hot sauce, etc:optional)

Basically you'll just throw the green things in a blender and mince them up. Add the onion then the tomato solids. Slowly add the liquids, garlic, and parsley. You do this so they all combine properly.

Pour this out into a bowl or just stick the blender bowl in the fridge and chill it for 1-2 hours. Serve in chilled bowls.

Top with whatever you'd like but I like it with a drop of sour cream and some crunched chips.

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

School days

Wow... I can't believe I haven't put much on here recently. School and work and work and school. Speaking of school. 4.0 GPA and on the deans list! Woot! Getting ready to start my summer semester. So wish me luck.

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

Better late than never

Happy Mothers Day! Yay! So for this Mothers Day I made my mom Fruti di Mare. Fruit of the Sea for all of you non-Italian speaking people. Basically it is Fetuccini (But you can use what ever pasta "floats your boat"), topped with a medley of clams, squid, fish, and shrimp cooked in white wine and sherry, then finished off with a touch of heavy cream. Garlic and shallots go in at the beginning and slices tomatoes go in near the end. Add some hand butter or Buer Mein to thicken it up. This is just butter and flour mixed together then chilled.

Well I know it's not in the usual format but this is such a simple dish that you can't hardly mess it up.

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

Dinner 5 2

Okay so this isn't really food related but it is... but it isn't. I just got my business cards in for Dinner 5 2. They are awesome and pretty and fabulous!

For those of you who don't know, Dinner 5 2, is my catering company. We specialize in small dinner parties with food cooked right in your home! Don't even worry about clean-up, for we have a highly skilled cleaning team that will leave your kitchen better than when we found it. Our focus on quality food for a fair price will leave you with a full belly and NOT an empty wallet.

Any questions feel free to ask.

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

How old are you again?

Beef. Beef ages. Beef age.. Wait what?!

That's right. Beef ages even after the cow has been butchered. But what IS aging?

As beef ages the fibers and connective tissue inside the meat break down. This break down is caused by a few things. Time is one factor. The longer the meat had been dead, the more tender it will be. Enzymes are another thing that breaks down the fibers. Naturally occurring enzymes in the meat break down the protein but also the connective tissues and fat.

Now you ask, I've heard of dry aging and wet aging... What's the difference? Which is better?

Dry aging is the process of letting time and enzymes to their work while keeping the meat dry. Traditionally this is done by hanging large slabs or sides of meat in rooms and just leaving them alone. Though not totally alone. Because of the risk of pathogens and spoiling, the rooms in which this meat is kept must be temperature and humidity controlled.

Wet aging is just that, aging in a liquid. These are usually pre-portioned and vacuum sealed. A common misconception about wet aged or Modified Atmosphere Packaging (MAP) is that the meat is bloody. This is not blood. It is a water/enzyme solution that is put inside the bags to aid in the aging process.

That's the difference, now, which is better? Neither. They are exactly the same. Prices fluctuate based on supply and demand which is not within the scope of this blog to discuss. Also because, depending on how you're going to cook the meat, some pros outweigh the cons to one type or another. (MAP you'll have more water and spend more on weight but get less meat but dry is more expensive in the first place.)

So I hope I've answered some questions and shed some light on the subject. Red meat is fine to eat. I promise.

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

Family Recipe: Griddle Cakes

So Shirley is this week's featured recipe! I hope y'all enjoy her story and the history her recipe brings to your table.

Submitted my Shirley Martin:

I grew up in a small town near Sacramento, called Lodi, California. It is the Zinfandel capital of the world. Although we are famous for our grapes my mother was famous for her pastry cooking. Not only did she make beautiful decorated cakes but, every Sunday morning, my mother religiously made griddle cakes. My mom started with the sweet aroma of coffee. I was too young to drink coffee but the smell welcomed me awake as it rousted up my nostrils. Now, my mother never called her culinary delights pancakes because the word “griddle” was an important part of the cooking process. The griddle had to be just the right temperature.

I can remember hearing her beat the egg whites. I heard that magical sound of the wire whip frantically hitting the bowl for what seemed like an eternity. When the beating was finished I heard the gentle tapping of the cup as my mom wanted every bit of flour, baking powder and baking soda to fall out of the measuring cup to prepare her batter. That was the time I knew I should slowly arise out of bed. As I was washing my face and getting myself presentable for breakfast, I heard the hot sizzle of the cakes when they first hit the pan. My mother would later tell me when she was teaching me that the sound of the sizzle was an important part of preparing the outer griddle cake, it sealed the cake. Later, I would also learn that the bubbles in the batter were the key to knowing when to flip the cakes. They had to be all over the surface. She told me one flip and if possible do not touch them much with the spatula for your cakes should be light and airy and never tough. While my mom was cooking the griddle cakes, she had two side pans of bacon and sausage cooking as well. At the same time our plates were being warmed in the oven. Oh, the griddle cakes would melt in your mouth. They never required much syrup because the syrup did not soak up the cake, it only flavored it.

Now, you may think I grew up in Utopia. And, you would be right. This was the type of Sunday mornings for as long as I can remember. My parents never fought, we all worked together. The most important lessons I learned in life came from my parents while watching, sitting and enjoying our meals. The table was always set with either a linen tablecloth or placemats, we always had real cloth napkins, usually handmade and we sat together as a family discussing life.

While I tried to give that life to my children – it didn’t quite work out that way. I am divorced. As a soon to be college graduate at 51 years young, I will go back and live with my children when I leave my college dorm room. But, the lessons of sitting around the table and eating griddle cakes are precious memories of a value I hope will someday return to our society.

So, when you make these griddle cakes – take the time to sit with those you love. Our Savior had nutritional meals that served both the soul and body. I think half the fun is sitting with friends and family and digesting new ideas, reliving the old memories, and enjoying savory delights.

Mom Martin’s Griddle Cakes

4 Cups Flour
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs (separated)

Beat egg whites until stiff peaks. Then add yolks to flour. Add enough buttermilk to make a batter. Then fold in egg whites.

Griddle: Make the griddle 375˚ Cast iron griddle on stove or Faberware®.
Serve: With a good dose of friends and family!

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

Veggie zombie yells: "GREEEEENS!!!!!"

So I've talked with several of my female friends who say they don't like vegetables much because they can never cook them properly or they don't know any good recipes. Well sweetie, you're in luck. I have not only two recipes for you, but I've also got a little bit of information concerning veggies that will help you understand what's going on and keep them from turning into a pile of green mush.

First off vegetables are mostly two things: Water and Fiber. Water is what gives the crunchy crispness and fiber is what holds it all together. When you add heat to fiber, it breaks down. If the fiber breaks down, the water gets lost. The longer you cook it, the more water leaves. When the water is gone, you've got a steaming pile of green mush. So cook vegetables quickly. Very quickly!

A quick way of cooking vegetables that will keep their color bright and help them store the water they need is called blanching and shocking. Drop a handful of veggies at a time into a pot of boiling water for about 2 min. fish them out and dunk them in ice-water. By doing this, you've par-cooked them and have locked in the color and nutrition. Now all you have to do it just add them in near the end of what ever you're cooking to finish them.

Stir-Fried Asparagus with Shiitake Mushrooms

1 lb Asparagus
6 oz. Fresh Shiitake Mushrooms (if you don't like Shiitake or don't want to spend the money, any mushroom would work)
1 tbs Peanut Oil
1 tbs Sesame Oil
2 tsp Garlic, sliced THIN
4 fl.oz. Oyster Sauce
Crushed Red Pepper to taste

Trim the ends of the asparagus and slice on a strong bias (diagonal) into 1"-2" pieces. Remove mushroom stems and slice caps into 1/2" slices.

Heat the oils in a large saute pan until very hot. Add in the garlic and stir for a few seconds. Add the mushrooms and asparagus and cook for about a min. Add oyster sauce and crushed red pepper. Continue to stir fry until the asparagus and mushrooms are tender. (Though not necessary, you can blanch and shock the asparagus before)

Herb Stuffed Tomatoes

4 Roma Tomatoes
1/2 C Chopped Flat-leaf Parsley (Italian)
3/4 C panko bread crumbs (any bread crumb will do but panko is the best)
1 C grated Mozzarella or Provolone
1/4 tsp fresh ground black pepper
1 tsp butter, softened
2 tbs extra-virgin olive oil

Pre-heat oven to 375 degrees F.

Cut the tomatoes in half horizontally. Use a small spoon to gently hollow out the insides of the tomatoes. Throw away the seeds but save the pulp. Chop the pulp and put it in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently. Place the tomato halves in a buttered casserole dish or baking sheet and fill with the bread crumb mixture. Drizzle with olive oil and bake until the tops are browned, about 20 min.

The Asparagus can be substituted with green beans, squash, or even nopales (prickly pear).

I hope you enjoy. Let me know how things turn out for you!

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

Down Home Cookin

Hey y'all, I'm lookin for some old family recipes. Send me a recipe and you might see it featured here on the blog! But, I don't want just the recipe, cuz that's boring. I want a story that goes with it. Something that tells me why you like this or how it came to be a family recipe.

Send your stories and recipes to belchermd88@gmail.com addressed to me, Chef Gabryel, with the subject of "Chef's Cookery Corner Family Recipes".

Depending on how many people I get participating, I'll have a new recipe featured every week/month.

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

Green Onion Pancakes

Just a recipe this time.

Green Onion Pancakes

2 cups Flour
1/2 cup Boiling water
1/3 cup cold water
1/2 cup minced green onion
1/4-1/2 tsp salt
1 tbs sesame oil

Mix the boiling water and flour together then add the cold water in a bit at a time until you get an elastic consistency dough. Let that sit for 15 min while you prep your onions. Just mince them and mix with the salt and oil.

Take your dough and cut into 10 pieces. Take a chunk, flatten it slightly with your palm then roll it out to bout a 6" circle. Spread some of the onion mixture on then roll up like a jelly roll. Roll this into a spiral. Flatten slightly again then roll out to about a 5" circle. Do this with the rest of them.

Heat up a tablespoon of oil in a saute pan over medium high heat. Fry the pancakes on one side for about 2 min then flip and cook the other side till golden brown. Serve hot with soups, dips, or plain.

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

Sorry y'all

So school has been stressful the last week or so. And y'all know I never get stressed. I've got a presentation this week in school, had one last week too, and tests galore. Pray for me and I'll be posting some fun stuff soon. Muchos Gracias Y'all!

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

Is it Chile in here to you?

So it's gardening season here at the house and the parents have been planting things all weekend. All kinds of herbs, vegetables, and flowers. My favorite thing that we're planting this year are my peppers. Serrano and Cayenne peppers to be specific. O they are so cute! I'll take some pics and post them soon but they are my precious little plants! And in about a month of so, I'll have my first crop of fresh chillies!

Okay so I've used chile and pepper to describe my plants. What's the difference? Is there a difference? Yes! There is. Chilies are traditionally from Asia. They are in the spice category and (in my opinion) are decidedly hotter than peppers. Peppers, on the other hand, are from Central and South America. Mostly larger than chilies and used as vegetables rather than just a spice.

So there you have it. The chile and pepper are a world apart but.. yea no witty sayings here tonight. That's it in a nutshell. No matter what you call it, it's gonna be good.

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

Finally the SWEETS!

Every one and their brother knows about flan. If you don't, you haven't been here long. If the deep creamy mysteries of this south of the border treat escape you, read on and you'll find this rich dessert much easier than you might think.

Flan has it's roots way across the Atlantic Ocean in the country of Spain. It's easy to make and not sickly sweet, which made it perfect for just about everyone. There are many variations on the simple theme of eggs, milk, and sugar including: Cinnamon, almonds, apple, and pistachios. First brought over to the New World with Spanish colonists, flan was able to adapt to the vastly different climate and culture that soon spread as far south as Peru, and as far north as modern day California.

Cinnamon Caramel Flan
1 1/4 C Sugar
4 Eggs
3 Egg Yolks
a pinch of Salt
1 tsp Vanilla
4 C Milk
1/2 tsp Corn Starch
1 Tbs Cold Water
1 tsp Ground Cinnamon

Preheat the oven to 350F. In a medium sauce pan over medium heat, melt 3/4 C Sugar until it starts to turn a rich amber color. Stir till all the sugar is dissolved then pour into a 9 inch souffle pan. Tilt to coat the bottom of the pan. In another pot bring to a boil the milk, salt, vanilla, cinnamon, and the remaining sugar then drop down to a simmer and let reduce by half. While this is going combine in a large bowl the eggs and egg yolks. Beat lightly. Mix the water and corn starch into a slurry then add into the eggs. When the milk is reduced SLOWLY add it into the eggs beating the whole time. Pour this into the souffle pan. Place the pan in another heat resistant pan and pour boiling water into this pan till it reaches halfway up the souffle pan. Bake this for 35-40 minutes or until you can insert a knife into the center and pull it out clean. Let this cool to room temperature then place in the fridge for at least 30 min. Overnight would be ideal. Invert onto a serving dish and serve cold.

There you go folks. A traditional Spanish dessert that's fairly easy to make and will satisfy any caramel craving.

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

It's a bird, it's a plane... No, it's a bird...

Flying rats, rats with wings, pigeon. All these names are accurate but the culinarilly correct word is: Squab. Yes you can eat them. No they don't carry diseases if they were raised properly in pigeon farms. And no, they don't taste like chicken.

Squab, (I'm using the more PC term for those of you with a squirmy stomach) has been raised as a meat source for hundreds if not thousands of years all over the world. Today (I'm sorry no pics) in class we made a Chinese version. Lots of ginger and garlic, parsley (Italian of course) and soy sauce. Marinated for half an hour then roasted for another half or until internal temp is at 165F. Serve on a bed of fresh mixed greens and there you go. Pigeon on a plate.

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

Tapa: Chicken Liver

Okay so I got out of class this morning with nothing to do the rest of the day. So I grabbed my boy Will and we went to Central Market.




Now for those of you who don't know, Central Market is my Disney World. All kinds of fresh produce, meats, wine, bread, cheese, and yummys. It took all I had not to go hog wild and buy every thing I saw... Including fresh Artichoke (on sale)

(Morel mushrooms $70/lb!!!!)

(Oyster mushrooms. Delicious!)

So Will and I explored the store till I realized I had my new cookbook in my bag.


I flipped through it until I found a quick easy recipe that we could do for lunch.

Now for a little background. Tapa in Spanish is "lid" which comes from the tradition of using a small plate of something to nibble on to cover a glass of wine to keep out creepy crawlies (and some of the flying variety). Tapas are now basically Spanish bar food. Go to a wine bar and order and glass of wine and, in Andalusia where the tradition of tapas started, you'll most likely get a small plate of olives with garlic and herbs, frittered shrimp, or pan fried chicken livers with sherry along with whatever wine you ordered.

So chicken livers with sherry sounded good and I had most of the ingredients at home already. I just had to get a few things. Parsley being one of them. Now there are two types available at the supermarkets here. Regular and Italian. Crinkly and flat. Now if you're thinking "O well the crinkly must be Italian because it's fancy." I'm sorry, you'd be wrong. Regular parsley is crinkled and wavy; Italian parsley is flat.



Next I needed chicken livers. Now this part was easy and crazy all at the same time so I don't have pics of the container but just know they come in smallish one pound tubs in the fresh meat section. Lastly at the store I needed a bottle of Sherry. I got a fino dry. You can go with dry or semi-dry. I think dry works best. I got a loaf of buttermilk sourdough bread from the bakery.

Also I needed olive oil, garlic, salt, and pepper, but I had them at home. I know right, this is simple. So it took us three hours to get back to my house since we were using the bus system. By time we were home we were really hungry.

So how to make this yummy concoction of liver, garlic, and wine? I'll show you.

First off, warm a few swirls of olive oil in a nice sized pan. Throw one clove of garlic (or two if you like it) sliced thin into the pan and let that brown slightly. Rough chop the livers to about uniform 1/2 inch cubes-ish. Take out any green veins as those will leave a bitter taste in your mouth. Slide the livers into the pan.

(I had some onion in too just for kicks)

Stir that around until the outside of the liver is a pale brown/tan color and the juices are a oily gravy. Season with a pinch of salt and a few turns of a pepper grinder. When the edges start to turn darker, add in one glass of Sherry and a handful of chopped parsley (flat Italian remember) then stir until the alcohol smell is cooked out of the fumes.



Serve up how ever you like it. I put it in a bowl and topped with some sliced heirloom tomatoes with a slide of bread on the side.



After some good conversation and great food, the liver should be gone.



And thus starts my Spanish culinary adventure. ^_^

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

Basil Ravioli

When you think of Ravioli, what comes to your mind? Small circular pillows filled with meat and cheese? Half-moon shaped pockets of deliciousness, carefully and individually crafted? Well, you'd be right. Ravioli have a great history of flavor that spans thousands of years and three continents. Here is my own flavorful twist on this timeless classic. Also, making this dish can be a fun family activity or even an intimate date.

For Pasta:
5 oz all-purpose flour
5 oz bread flour
3 eggs
1/2 oz olive oil
1 1/2 tsp salt
1/2 tbs basil

For filling:
5 purple fingerling potatoes
2 med or 1 large baking potato
1/2 large yellow onion
1/2 cup shredded cheddar cheese
8 oz unsalted butter
salt to taste


First off you'll have to make the pasta. Combine the flours, salt, and chopped basil in a mixing bowl. Make a well in the center and pour in the eggs and olive oil. Mix it all together with your fingers. You're looking for a light elastic consistency. Once you're there, form into a ball with lightly floured hands and wrap in plastic wrap. Let this ball rest for about 30-45 min. Now, on to the filling!

Peel and cube your potatoes then boil them in lightly salted water. Cut your onion to a medium dice and saute in a pan with 2-3 oz of butter. Set them aside when they are nicely browned. When your potatoes are tender, about 15-20 min after the water boils, strain them then put them through a ricer. If you don't have a ricer, mash them really really well, or find something as close to a ricer as you can, like a small holed potato masher. Mix in the onions, cheddar cheese, remaining butter, and salt. If your feeling adventurous, add in a handful of chopped bacon bits.

Let the filling cool as you roll out the pasta. On a lightly floured board, cut the ball in fourths. Roll out each quarter to a long sheet about four (4) inches wide and as long as it takes for the pasta to be almost see through. So now we've got four (4) sheets. Take one sheet and lay it out. Starting an inch from the end place a ball of the filling every two (2) inches. Width wise you should have two (2) rows stretching down the length of the pasta. Place another of the sheets on top of this. With a two (2) inch cookie cutter cut through both layers of pasta. Remove the excess pasta and with a fork, push down on the edges of the ravioli. Do the same with the other two (2) sheets of pasta.

Now to cook these puppies. Boil water in a sauce pot. Only place 4-5 ravioli in the pot at a time. Don't over crowd the pot or the ravioli won't cook properly. Let each batch boil for about 3-4 min. Scoop them out with a slotted spoon and place on a rack or in a colander to drain. Serve plain, with a drizzle of olive oil, or with some browned butter.

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

Let's start off with something light

So here I am. New to the blogging scene so forgive me if I don't do it right. But that's the whole point right? To talk and show yourself to people? And if I do it my way, it's... more me and more true so it's right. Right?

Anyways, let me introduce myself for you who don't know me. I'm Mark or Daniel or Gabryel or Belcher or Brother or Son or Sous or Biggun or Hey you! or Chef. What ever you call me I don't really care, as long as you don't call me late for dinner! Haha...

I love food. I love cooking food. I love cooking food for people. I love cooking food for people I care about. I love cooking great food for people I care for. That's the meaning of cooking for me. The soul if you will. All food, from street food to 5-star, should be soul food. I'm not talking about "Deep south country cookin'". No. I'm talking about a meal that when you eat it, you not only taste the garlic, salt, tomatoes, onion, cilantro, paprika, etc. You taste the love and care of the chef. The little bit of his Soul that he poured into the food that you're eating. All good food is soul food because of that.

My reasons for starting this blog are so I can share my passion with you. Food is said passion. Cooking food is my passion. I am planning on doing a culinary tour of Europe using cookbooks I can find that I feel capture the true sense of a country, cooking through them, and becoming better attuned to the flavors of said country and its regions. So stay tuned as a world of new and exciting food opens up. And that's *fade in Good Eats theme music*

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