Friday, April 30, 2010

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.

Wednesday, April 21, 2010

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.

Monday, April 19, 2010

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.

Sunday, April 18, 2010

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.

Saturday, April 17, 2010

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.

Wednesday, April 14, 2010

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.

Monday, April 12, 2010

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.