Everybody Has To Eat............Some Just don't know what they want

its amazing how life changes for you....or is it the other way around?

2009-07-10T11:53:00.005-05:00

I was thinking last night in my delirium of working out(an hour of cardio and then thirty mins on upper body strength training) Of how fortunate I am at this point in my life? While I wont go into the past the less said about that the better, I will comment that in my life I have been very ....lucky?

I say no not at all. There are some people in my life who would say that there is no such thing as luck. Some would define it as a higher power, others would just say the happenstance of life has its effects. I find that most people who believe in luck show a certain ignorance of the understanding of how life works. So when I here people use the word lucky I smile and wonder if they are breaking it down more for a simpler way of thinking.

I believe that when an unexpected good experience happens it is more earned than luck. For example when I was a young child my brother and I would both talk about how much we wanted to travel the world. It was almost an obsession for both of us. This desire has become a reality Spencer and I both have traveled extensively. Me throughout Asia and Spencer in Europe and Africa. Now these are two boys who grew up middle class in the Midwest. We took vacations but mostly to Michigan and Wisconsin. My point is that I believe "luck" is nothing more than a coming together of desires. One side has a desire for it the other has a desire to give it.

I heard the other day on the radio about a woman who wanted to take her daughter to some concert. She could not afford tickets but she took her daughter down to the concert and when she got there a man gave her two tickets to this concert cause his daughter had gotten sick and could not go. Is this luck? Divine intervention? or just right place right time? I would say none of the above. Luck is a fortuitous chance happening. That lady was somewhere where there was a possibility of this happening nothing fortuitous there. If it was divine intervention then the man would have knocked on her door and given them to her. Right place right time might be a little closer but who is to say that we are not always in the right place. I believe that in this world when there is a strong desire you will be drawn to that to which you desire.

When my last relationship ended I was convinced that I must be cursed. That for some reason I was not meant to be with someone for any lengthy period of time. I was to be a confirmed bachelor and that to put another person through this was not going to happen. I started to date....a close friend of mine refereed to it as sport dating. Nothing serious nothing commital. And I stuck to that idea...for a while. I set my life and lifestyle to be in this mode. But all the time I hated it. I didn't like the idea of not being able to share a certain closeness with someone. To be able to bare my soul completely good part and bad part alike was something I believed was not going to happen. At nights being completely alone was something I hated even when there was someone else in my life. Can someone be completely alone even if there is someone else in your life with you. Absolutely I never knew how lonely I was until recently. I used to tell my girlfriends or wives that if I left or they left me don't look around for me cause I wont be there I'll be gone. That tells me there was not a full commital there that something was held back. I can say that in every relationship up to the one that I am in I ALWAYS held something back. little something that was mine. Some would say that was a form of dishonesty. Probably. I still wrestle with this to this day. But I held out hope that something would change. Throughout all this I was putting a list together in my head of what the perfect partner would be. And how would I do things differently the next time.

Whats that saying about the definition of insanity. Doing the same thing over and over again and expecting a different result each time. It occurred to me that this is exactly what I was doing. Not to mention the fact that I was always going after the type of woman who always needed to be rescued. I would find these "strays" and try to save them. Funny thing was they never seemed to want to be saved. HA!!!

This time I didn't really plan and plot what was going to happen rather I just held a desire for the right woman to come into my life. I was convinced that this person never existed. Or if she did she would want nothing to do with me. Yes I admit I have a very low self esteem. I worry every day that something I do will not be accepted or wanted. I assure you it gets old and tiresome for me too. As a chef every meal I make I worry that people will not like it. I get stage fright every day. And with my relationships I worry about the same thing. I need to be needed. I need to be loved in order to be successful. I remember a time when I had a boss who like me and liked what I did. I was very productive in the position. Then that chef got transferred to another kitchen and a new chef was brought in who was a yeller and screamer....constantly berating everyone. Needless to say I failed. I made silly mistakes... was always second guessing myself. I lasted about three months and requested a transfer to a new property. That kind of failing hurts. It puts the feelings of being a failure in your mind. The same I am realizing is true with my relationships. When there is no longer a need for you or that you are not wanted its a painful feeling.

Which brings me to last night. I wished for Kelly.... I dreamed about her.... I remember thinking about her or someone like her years ago.... not just her looks, she's beautiful, but her soul, her spirited personality, her amazing strength and fortitude. In other words a strong beautiful smart woman who knows me as well as I know myself. But I know this, she didn't come into my life by luck or by chance.... we were drawn to each other. We talked to other night about how we met by chance...deep down I know she doesn't believe in chance or luck either. She knows we were drawn to each other and even now I know that she is reading this she will find some way to try to explain why its not just the way I said it. She will have a drawn out explanation of how she sees it. But that is fine deep down I know. I will just smile give her a hug and a kiss and know that the insanity is gone, finally, life is pretty good.

Its amazing how life changes for you?....not really you change life. Those out there that take on life like some predator who lays in a tree waiting for the prey to walk underneath you so you can fall on it. You can have that. You're shorting yourself. To me life doesn't come at me I go at it.

Scott Made Kelly a fajita steak salad

2009-07-09T11:14:00.009-05:00

It was one of those days that everything was coming at me at once(I wont elaborate but sufice it to say that Kelly was right there beside me through it all) and I wanted to thank Kelly for being there for me. So when I asked her the usual 2pm question "what do you want for dinner?" I got a response for something she had not requested for a while. "Street style beef fajitas". Being on a self imposed regime of curbing my food intake(in other words not eating like a Jr High football player) I started to work on what we could do. We didnt have flour tortillas, lettuce, fat free sour cream and her favorite ingredient cilantro, I swear she would put that on her cereal if she could. We did have some corn tortilla chips though. I also remembered that I had some flank steak at work. So off to the store I went. Got three bunches of cilantro some fat free sour cream(I am thinking lately of getting greek yogurt and putting some vinegar in it and seeing if that might improve the flavor)and a bag of tossed salad.

So off to the kitchen(I wish I had a bat pole to slide down)

5# flank steak also called london broil or the French call it a Bavette.
2 bunches of cilantro (one for the fajita's and the other to chop up and put in Kelly's store bought salsa)
1 bag of frozen pepper onion mix
1 bag salad mix(I like Dole's Meditranian mix)
any chunky salsa
fat free salad dressing
corn tortilla chips
fat free sour cream
fat free cheese

Spice mix(Pay attention this is the important part)
I teach a class on campus on home cooking and I give the students a recipe for a basic spice blend to use on the grill and then let them modify it according to what they want it to tast like. The following is the basic blend then adding a southwest twist to it.

2 part garlic powder
2 part onion powder
1 part black pepper
1 part chili powder
2 parts paprika
3 parts kosher salt

southwest twist
2 parts cumin
1 part chili powder

Mix the spices in a coffee cup and if you have leftovers just set it by the stove and occasionally throw some in what ever you are cooking....like scramdled eggs

METHOD:
season the meat heavy with the spice mix and allow to sit for half an hour at room temp

On a HOT!!! grill put a cast iron skillet and allow to get hot
add peppers and onion mix with a bit of the seasoning blend(it should sizzle very loudly and the smell will be immediate)

on the other half of the grill put the steak on

A flank steak is best when two things are done to it, Marinate for as long as possible, cook it slow and allow it to get med well done. I normally eat my steak a bit above still alive and barely "mooing" but I like this cut medium well.

once the steak is done allow to rest for 1o mins. I just turn the grill off cover and go prep the rest of the meal.

The prep is easy just assemble any ingredients you want as a salad or in a flour tortilla and go for it.

One of the things I like to do in this is cut the meat outside by the grill... it cuts down on the mess inside(for which I am famous for making). Then serve Al Fresca.

I just got and IM

"can we make jamaican jerk chicken?"

I guess I know what my next blog will be huh?

Bonne Appetite!

Why I hate hotel rooms

2009-06-22T20:39:00.002-05:00

I am sitting in a hotel room in Chicago for a week long conference and am for some reason reminiscing about all the times I have been staying in a hotel for work. Over the years I have been on jobs cooking that have taken me out of town some for extended periods of time.

Kelly and I talked about it the other night. She and I were comparing staying in a hotel for work vs staying in a hotel for a vacation. Last night she and I stayed at a casino went to the beach and did some shopping and a bit of gambling. Tonight I am in a hotel having spent the whole day at a conference in the suburbs of Chicago. You tell me which I enjoyed more....

Scott Cooked Kelly Lettuce Wraps

2009-06-16T20:45:00.006-05:00

The dinner was going to be postickers from a recipe I found on another website... I will try to put the sight up in the blog but if not its on my blog roll. When I asked if potstickers sounded good the response was "yes but". So the suggestion was made why not make lettuce wraps. So I was off and running.

I looked up the history of them and I cannot seem to find anything that gives a good origin. I have had them as street food in Thailand as well as in South Korea. The restaurant PF Changs seems to have made them popular here in the states. The basics of the recipe is a Asian stir fried meat stuffed into a lettuce shell. Sort of a stir fry meets taco.

The complicated thing was to get a rich flavor of the spices and meats and not use any fat in the cooking process. Not an insurmountable challenge. So here we go.

1# chicken breast(cleaned no skin and ground in a food processor till it looks like hamburger)

1 tbsp fresh (Not canned, not dry but fresh) ginger

1 tbsp chopped garlic

1 cup chopped green onions

1/2 cup soy sauce (low salt is best)

1/2 rice wine vinegar

no stick spray

1 head of iceberg lettuce

optional:

2 tbsp toasted sesame oil( I put in a super hot pan and let it smoke a little, it burns off some of the fat)

The trick to doing this is to have all your ingredients done, chopped and ready to go.

In a HOT!!! wok or heavy cast iron pan spray the no stick spray (its going to smoke a bit) and put the chopped garlic and ginger in allow about ten seconds(as long as it takes you to grab the chopped chicken) toss once and pour in the chicken (all of it at once)

Stir the chicken mixture occasionally(allow it to brown some on the bottom of the pan) When the chicken is finished pour in the soy sauce and the vinegar and allow to reduce. Add the green onions at the end. Serve with any favorite oriental sauce such as teryaki or hoisin. Stuff the meat in the lettuce leafs and enjoy.....

OH!! beware this can be a bit messy so probably not something you want to let the kids eat on a new sofa....

Bonne Appetite

BBQ Cookoff

2009-06-13T20:13:00.009-05:00

Well since I screwed up my ankle playing softball I thought this would be a good time to talk about yesterdays competition.

I must say I was excited to be invited as a judge for a cooking competition. I was also a little apprehensive. I don't like to give bad news to amateur cooks. They tend to take things personally. When judging a competition you are not looking to hurt someones feelings you are judging them by their skills. If your skills suck then your food is going to suck. But I was more interested in going to see an old friend Keith Angell who is the Executive Chef of Grillmasters in Zionsville. The other judges were guys I either knew of or have admired. Thom England is one of the premiere culinary minds in the city and Neal Brown is kinda the mad scientist of chefs in the city. So to be sitting next to these guys was kind of a cool thing if nothing else just meeting and BSing with a bunch of chefs.

Kelly was great she was at my side all day and it was funny she kept telling the chef judges where and when we had to be. Then during the judging she would leave then come back(I found out she was going out and looking at the dishes as they were coming in and then letting me know what dishes she wanted to try and which ones she was not interested in. Very cute. We sat in on the classes that Chef Keith was teaching and it was fun to be able to just sit and relax and watch another chef have to work.

We started off with the appetizers or rather it should have been called the lets wrap it all in bacon. Shrimp, beef, chicken, jalapenos, water chestnuts, and asparagus. The memorable one was the asparagus wrapped with prosciutto and phyllo dough it needed a sauce though. That was the thing no one wanted to put in sauce with their meals. There was also a grilled oyster on the half shell that was amusing(yah I said amusing) There was also a grilled scallops on a avocado mousse and a BBQ chicken pizza that was really good. Kelly told me she tried one that was straight out of the oven that was even better. Now if you are a true foody you will know that most of those dishes are a little outdated for restaurant food but remember that these were all amateurs cooking. It was funny the last appt to come through was a trio of everything wrapped in bacon(go figure!) and one of the dishes was a bacon wrapped jalapeno and holy shit was it hot. All the chefs were grabbing water and I think Thom Englands head didn't stop sweating for half an hour.

The entrees.... ribs ribs ribs.... very little originality. There was a smoked lamb chops with a mint crust that was rather nice. All the fish dishes were WAAYYY over cooked. The one that I liked and remember was a perfectly done fillet of beef stuffed with a roasted garlic butter. Very tasty. The ribs were one of the dishes that was a subjective thing. I was surprised to see how UN-tender most of them were. of the 4 or 5 ribs entries only one struck me as being done properly. There were several tri tips again all of them seemed to be a little tough. I did like the sides that a lot of folks put up. There was a sweet potato dish with a cinnamon butter that i am going to have to go into my kitchen and try to recreate. It was yummy and all the other judges were of the same feeling. I thought that the dishes were creative in the type but were needing more work in presentation.

Dessert. After 36 course up to this point I was happy to see my favorite course to come up. When out walking and looking at the competitors I was seeing ice cream churns and baking pans. Very cool... There was the usual grilled pineapple and cherries. There was a really good pineapple upside down cake that had obviously made their own cake batter from scratch. There was also a entry that they had cored out a pineapple and stuffed it with cake batter and pineapple and baked it that was very cool. But the clear stand out was the chocolate melt away hearts with fresh whipped cream. It was funny all the judges tasted it then set them aside to eat later.... Always a good sign.

All in all it was a good day of networking socializing and eating WAY!!! to much food. I came home took a nap and generally was in a food coma for the rest of the day. Kelly was getting hungry around 10pm and asked if she could fix some hamburger helper. After the kind of day I had nothing sounded better.

In light of todays BBQ judging I thought I would post this funny email

2009-06-13T18:16:00.001-05:00

Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better.

For those of you who have lived in Texas , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park .

Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield , IL . Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3.”

Here are the scorecard notes from the event:

CHILI # 1 - MIKE’S MANIAC MONSTER CHILI

Judge # 1 — A little too heavy on the tomato. Amusing kick.
Judge # 2 — Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) — Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN ‘S AFTERBURNER CHILI

Judge # 1 — Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 — Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 — Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - FRED’S FAMOUS BURN DOWN THE BARN CHILI

Judge # 1 — Excellent firehouse chili. Great kick.
Judge # 2 — A bit salty, good use of peppers
Judge # 3 — Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting shit-faced from all of the beer.

CHILI # 4 - BUBBA’S BLACK MAGIC

Judge # 1 — Black bean chili with almost no spice. Disappointing.
Judge # 2 — Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 — I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT .. just like this nuclear waste I’m eating! Is chili an aphrodisiac?

CHILI # 5 - LISA’S LEGAL LIP REMOVER

Judge # 1 — Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 — Chili using shredded beef, could use more tomato Must admit the cayenne peppers make a strong statement.
Judge # 3 — My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I’m burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILI # 6 - VERA’S VERY VEGETARIAN VARIETY

Judge # 1 — Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 — The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 — My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my butt with a snow cone.

CHILI # 7 - SUSAN’S SCREAMING SENSATION CHILI

Judge # 1 — A mediocre chili with too much reliance on canned peppers.
Judge # 2 — Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be a bit of distress as he is cursing uncontrollably.
Judge # 3 — You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing it’s too painful. Screw it; I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM’S TOENAIL CURLING CHILI

Judge # 1 — The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 — This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor feller, wonder how he’d have reacted to really hot chili?
Judge # 3 - No Report

I will report on the BBQ cookoff in the next day or so after I come out of this food coma

Scott Fed Kelly BBQ Fork Pulled Chicken

2009-06-11T14:45:00.004-05:00

Its always interesting to me when I get a request through email that starts off with the saying "can we have this". I take it as a credit to my skills that there is never a question of do I know how to make it but more of a request of would you make this for me.

It wasnt until I was with my Irish Lass that I started to appreciate healthy cooking. When the public comes to me for a meal the last thing on their mind is healthy eating. Oh they want to give the appearance that the meal they order is healthy but to actually consume a healthy meal....well thats just Un-American. Hence the nations problems with obesity.

But hear lately I have been challenged to start looking at the meals I prepare at home. Watching the calories, fat content, how many carbs and most of all keeping it healthy.

The recipe was a crockpot dish of BBQ chicken. While I like using crock pots I know I can do better. Using the oven to handle the roasting of the meat as it cooks down will give the dish a richer deeper flavor. The addition of red onions also should help give the chicken a sweeter flavor without putting in any additional calories.

The seasoning of this dish is going to be fun as well. I like to make my own seasoning mixes. Its to the point now that Kelly knows when I make the seasoning mix and when I grab one of the celebrity hack chefs pre-made mixes.

The theory behind any pulled meat is that the meat is cooked down to the point that a push or pulling of a fork will cause the meat to fall apart. This is accomplished through several methods. The first and easiest is to use a peice of meat that is already naturally tender. The tenderloin of beef or pork comes to mind. The problem with using that cut of meat is its expense, up to $18 a pound. The second method is to marinate the meat and let the marinade break down the meat before the cooking process. The third way is to cook the meat at a very low temprature for a very long time. I like to use a combination of the last two.

The history of bbq meats is not from a single source. The French do something simular and call it confit, the British and Irish have been makeing stews using this method. But the origin of American bbq can be pointed to the deep south and pre Civil War. One theory is that the slaves used to take the cuts of meat that were detirmined to be unusable and cooked them over an open flame in and outdoor kitchen. Through the use of vinegars and mustards the meat would tenderize to the point of being enjoyable.

The recipe I got from Kelly was from a healthy weight loss website. I like seeing those recipes cause they let me know a direction to work towards keeping the dish healthy and fat free.

So on to the recipe

2# boneless skinless chicken breast
1 cup local lowfat ketchup (I was skeptical of this but found it to be a little sweeter than the normal ketchup, it actually reminded me of the Ketchup I used to eat with my fish and chips when I was in England)
1/2 cup of rasperry vinegar (it was all I had in the kitchen)
1/4 cup worsteshire sauce
1 16 oz can of crushed tomatoes
1 cup of diced onions (white onions are ok red onions would be better)

SPICE MIX
1 tbsp cumin
1 tbsp black pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp dried basil

lay the chicken in a heavy bottom pan (preferably a cast iron skillet) mix all the ingredients in a bowl and pour over the chicken. Cover the top of the pan with aluminym foil and bake in a oven at 250 degrees for about 3 hours. Pull the chicken from the pan and break up with a fork. Place the skillet on the stove and turn on to high heat and cook the liquid down until it is nice a thick and pour the sauce over the meat. Serve on a low fat bun and a nice tossed salad.

Bonne Apetite

Fat Free Yogurt with fresh strawberries and coconut milk

2009-06-10T22:03:00.009-05:00

I have been inspired with the summer coming on to make scratch ice cream. When I was growing up my parent used to throw ice cream parties. I remember helping my mom make the ice cream base and since this was 30 plus years ago we had to old crank ice cream churn that required lots of ice and rock salt. One spring break we went on a trip to Texas and we went into Mexico for a day trip. On the trip dad found a bottle of Mexican vanilla. It looked like a bottle of brown liquor. For years they hid that bottle from all their church friends. And for the longest time after that anytime mom cooked something that required vanilla she used that bottle. For those of you who do not know its a stronger flavor and the smell is a bit harsher than its asian sister. To this day I can tell just by the smell if the vanilla is Mexican or a south east asian. One of the other things I remember vividly was the fresh strawberry ice cream that we used to make as well. There is nothing like that fresh local grown strawberry flavor in your homemade ice cream on a hot July saturday afternoon. Remember the scene in Ratatouille when the critic has a flashback from eating that meal in the end. Same thing for me.

A couple of years ago I was fortunate enough to come across an Il Gelato ice cream maker. They stopped making them a while back due to the ban on the type of freon that it used. Needless to say its one of the peices of cooking equipment that I cherish.

My ice creams are legendary amongst my family. Probably cause I use the 42% butter fat heavy cream and egg yolks in the batter. But we dont tell them that. I have an Aunt who swears that she is allergic to butter... not lactose but butter. I have been feeding her butter for years. My partner on the other hand watches EVERTHING I cook and put into the dishes I make for her. She is very particular about her diet and I respect that. So when I asked if we could make some ice cream I was pretty sure I knew what the criteria was going to be. Fat free and lo cal was the response. And then if I recall since I was asking this on IM she sent me a link to a fat free frozen yogurt recipe. And we were off and running.

I started off with fat free greek yogurt. I like the rich flavor and Greek yogurt has the active enzymes that help facilitate the digestive system. I also purchased a large basket of strawberries, from Texas I think, and let them sit on the counter for a couple of days. This part is important. I want the strawberries to get good and ripe.

That means you are going to have some of that moldy fuzzy strawberries in the basket when you go to sort them. Now here is the special instructions part. You have to keep the soggy none brown strawberries. Those are the ripest and have the most flavor.

So here we go on the recipe.

16 oz greek yogurt fat free

3 cups extra ripe strawberries

1 tbsp (yes tablespoon) vanilla extract

1 tsp cinnamon

1 8 oz can coconut milk

1 8 oz can sweetened condensed fat free milk

sweet and low to taste ( I know I know she insisted)

mix all ingredients in a large bowl mix thoroughly and pour into the ice cream maker and mix till cold and thick.

I like to buy those ziplock disposable containers to put the ice cream in and put in the freezer. Once the mixture is in the freezer let it sit over night and cure (Ya right I was scooping a bowl out of the the machine while it was still churning)

I recommend having some sugar cookies to go with this but thats just me.

Bonne Apetite

Its been a year...almost...

2009-06-10T10:30:00.003-05:00

Hopefully I will be able to start blogging more... I have not had much time and I found that I have missed this time.

The past year has been amazing terrific and amazingly stressful. I started the new job and was immediately thrust into the life of a university chef. If you dont know a university is its own little world. The kind of world that seems to be very unaware of whats happening beyond its grounds. I had a desire to make my presence known. That task proved to be easier than I thought. The previous chef was not as involved as I like to be. So to have an impact on the food and the operation as a whole was not that difficult.

I moved out from my long time g/f permanently in August this was after a long time separation that I think we both knew was coming. Coincide this with a new job finding a place to live and moving as well as still cleaning up from the catering company closing what a stressful year. But its not been with out its great rewards.

I found I have a knack for TV. I was able to do several shots this year including a week long series on healthy eating on a budget. That was quite a week up at 330am at the studio by 5 doing 5 live shots then going to work and working all day at the kitchen.

I also met someone. I wont go into details of the personal life but suffice it to say... I am very happy. Happier than I can remember being in a long time.

Returning to my past

2008-08-31T09:50:00.005-05:00

In an effort to prevent a bloodbath and time in jail for serving my boss as the special on a buffet (anyone remember that movie "The Cook, The Thief, His Wife and Her Lover " where they served the lover for dinner, I was thinking of serving him with some basil and lemons, He didn't deserve the chianti) Anyway I went on the hunt for another position.

Unfortunately I am better at this than I would like to be. I started putting out word that I was looking. I was a little surprised at the mixed responses. Most were positive and seemed excited that I was available. Making that phone call to the network of friends and associates was not as tough as I thought it would be. Within a day of making the call I had a call back from my former publicist ( I love Abby she is the greatest). She let me know that there was an EC position at one of the private expensive universities in Indy. After two days of calling I finally got the GM on the phone.

Being quick I let her know my experiences and background. I was informed that she had another candidate and that his tasting was the next day. I offered to come in anyway. I emailed my resume and got ready. Oh did I mention I was also at the same time nursing a second degree burn on my left foot. A mishap on my last day at the hell pit. I spilled boiling water on my foot from a broken tilt skillet (its a long story dont ask)

The next day I get there. In a great looking suit and I was ready for anything. Sat down with the GM talked for a couple of hours and immediately hit it off. I was answering her questions well. Relating my previous university experiences and how they were so similar to their operation. Salary negotiations went much better than I thought. They would not be able to match my current salary immediately but within a year I would be back to what I was making. Their posted salary range was much lower than what they offered. I will take that! One of my better interviews. Next came the part I was most nervous about. The tasting. Considering my last tasting was an abortion there was some apprehension there.

The corporate exec chef was there and had a mystery basket prepared. I was ready this time. Approached it a little differently this time. No time lines, no computers. Just me, the knives, and a stove. Oh and some spices hidden in my tool box. Two hours, three entrees one being a vegetarian and an appetizer if I had time. Did I have time!!! Please. My only concern at this point was that I had a throbbing foot.

Shrimp Skewers with a mango slaw and brown honey vinaigrette

Fried Eggplant boat(always a crowd pleaser) stuffed with a warm spinach salad hummus and grilled chicken.

Tofu Napoleon with augratin potatoes and blue cheese cream sauce

Sausage roasted with a tomato creole sauce(using an interesting spice mix) over cajun rice and grilled vegetables.

While preparing this they brought in the other candidate. That was a surprise didnt see that one coming. They put him on the other side of the kitchen. I had setup right next to the stove and taken over pretty much the whole hot line. I kinda felt sorry for the other guy. If things had been reversed he would have done the same thing and I would have been on the other side. But I would not have changed my menu and would have made it work. So doom on him having to work a little harder. Sorry bastard. Besides from what I could see him prepping he was not in possesion of a fine dining background

They loved the food and the next day I got the job. So on Wednesday morning I was trying to call and get an interview and on Friday afternoon I was employed again. Pretty cool.

That was three weeks ago. I love the job not to hard. Staff is competent. Just needing some refining and streamlining. The previous chef was not very hands on. Seemed to expedite from his desk.....alot.

Buy the way I have been home for dinner everynight since I started and have had most of my weekends off.............Fuck You Bitches at Levy.

Has it been 6 months

2008-07-11T21:49:00.002-05:00

Its been six month since I last posted.....I feel like I am at confession. My latest endevor has had me working 12-18 hour days 6 days a week. My relationship with T is in the tank and I am exhausted to say the least. And oh ya I am clinically depressed and maybe even a little bi polar. At least thats what the therapist says. They put me on some drugs but that just made it worse. I was feeling like a macy's day float all day. I am still in a funk and dont feel like myself. But things will change for the better I am told.

My job has me feeling in tatters and looking for something else. This is no way to live. More to come.

Lil Chef started day care today

2008-01-18T21:15:00.001-05:00

Hey she insisted on the vente mocha with an extra shot. Who am I to deny her.

Just had to post this a friend of mine sent me

2008-01-14T23:16:00.000-05:00

WHO IS JACK SCHITTFor some time many of us have wondered just who is Jack Schitt? We findourselves at a loss when someone says, 'You don't know Jack Schitt!' Well, thanks to my genealogy efforts, you can now respond in an intellectual way.

Jack Schitt is the only son of Awe Schitt. Awe Schitt, the fertilizermagnate, married O. Schitt, the owner of Needeep N. Schitt, Inc. They had one son, Jack.In turn, Jack Schitt married Noe Schitt. The deeply religious coupleproduced six children: Holie Schitt, Giva Schitt, Fulla Schitt, Bull Schitt, and the twins Deep Schitt and Dip Schitt.Against her parents' objections, Deep Schitt married Dumb Schitt, a highschool dropout. After being married 15 years, Jack and Noe Schitt divorced.Noe Schitt later married Ted Sherlock, and because her kids were living with them, she wanted to keep her previous name. She was then known as Noe Schitt Sherlock.Meanwhile, Dip Schitt married Loda Schitt, and they produced a son with a rather nervous disposition named Chicken Schitt.

Two of the other sixchildren, Fulla Schitt and Giva Schitt, were inseparable throughoutchildhood and subsequently married the Happens brothers in a dual ceremony.The wedding announcement in the newspaper announced the Schitt-Happens nuptials. The Schitt-Happens children were Dawg, Byrd, and HorseBull Schitt, the prodigal son, left home to tour the world. He recentlyreturned from Italy with his new Italian bride, Pisa Schitt.Now when someone says,

'You don't know Jack Schitt,' you can correct them.Sincerely,Crock O. Schitt

Visiting Chefs Have a Play date

2008-01-14T16:35:00.001-05:00

I was fortunate enough to have three chefs visit lil chef today. We had a play date cooking party. Sofie Hadley and Libby all came down after naps and we cooked cupcakes.

Now as a chef I have commanded kitchens with over 50 cooks and chefs all working at once. And yet today I was a little nervous about these four little girls coming and cooking. I laid all my prep out got the kitchen clean ready for the arrival.

They showed up and had to make sure they checked out the entire house. Looking in every room. "A" is going to be upset with me I did not clean our bedroom. But we got the home inspection completed and then came downstairs to watch the movie Ratatouille to get properly motivated. Once that was done it was time to cook.

We started off with making a french vanilla cake dividing it into different bowls and coloring the cake. Then pouring the different colors into a muffin tin that was in the shaped of different bugs. Butterflys Bumble Bees Dragon Flys and Lady Bugs. Into the oven.

Then it was dark chcolate cake with coconut nuts and chocolate chips.

When the bugs were done we let them cool and it was time to decorate. each chef got two bugs to decorate.

When that was finished we had milk and cupcakes. Then finished watching Ratatouille. Quite the adventure.

The kitchen is a wreck again............but it was worth it.

The giving of others

2008-01-04T11:45:00.000-05:00

In this time of holidays and un-employment for me and my significant other we are experiencing how shall I say it........well we are broke!! Today I was suppossed to get a check from the sale of the auction of our kitchen equipment but the swindler.... uh er!!... auctioneer won't be able to post a check till "early next week". Whatever that means. Anyway A was talking to her mom this morning on the phone and telling her about the problems we were having. Well an hour later she shows up with 10 bags of groceries. She explained she was emptying out her freezer but the funny thing was that there were also eggs and milk and crackers in there as well.

This being my third go at a long term relationship I have had two nightmares for mother in laws but this seems to be the "third times a charm". The sad part of all this is that she is a stage four cancer survivor which means its just a matter of time.

I hope she will be with us long enough for lil chef to get to remember her. I had a Grandmother like her and I credit her with being my inspiration to be a chef. I would like the same for my child as well.

I really can cook....

2007-12-30T17:10:00.000-05:00

Tastings......

They are what interviewing chefs do as part of the hiring process. It is the process of cooking for your potential employer. I have never had problems with a tasting. But for some reason this past week in Chicago I forgot how to cook. The tasting involves sending a menu and a list of ingredients up and they supply the food. They also will sometimes give you a mystery basket of food. Its a suprised and they tell you to cook from it. Again no problem have done this many times before.

Well I showed up at 530 am to cook and not all the product was in yet. I also tried something new for this tasting and had timelines drawn up and a prep list ready. Well it was a disaster and I was helpless to stop this train wreck. It was like watching a nightmare come true.

Then halfway through the prep the Corporate Exec Chef came in and told me that they wanted twice as many plates plated up. This means double the prep.

After the tasting word got back that they were not happy with the tasting and were not sure what they were going to do. I was supposed to get a call on friday telling me what the next step was. I am slated to interview with the client next but it is Sunday and still no call. Needless to say I am a little on edge. Oh yeah I also have caught a nasty cold as well. Let me know what you think is going on here......

MERRY CHRISTMAS TO ALL and to all .........yada yada yada

2007-12-25T20:25:00.000-05:00

Wow what a Christmas sitting around the table talking to my family and enjoying just being still was fun. The opening of the presents by lil chef was the best part of the day though. She got a tonka truck.....she picked it out, a lil backpack, some clothes, a Mr Potato Head(she is a chefs daughter) but the thing that was the show stopper and has been played with more than anything else was the $.75 bottle of bubbles. We played for over an hour with that, the cat thought it was pretty cool as well.

BUBBLES RULE!!!!!!!!!!!!!!!

MERRY CHRISTMAS ALL

I am starting to like Christmas...at least for this year

2007-12-24T19:26:00.001-05:00

Chefs hold a special love hate relationship for the holidays. We love them because of our childhood memories and it is the time of giving. But we hate them for the fact that it is the busiest time of the year for us. While everyone else is running around cheering and celebrating we chefs are working hard long days and just when the Christmas rolls around and everybody else is settling back for a week of doing nothing we are thinking about the longest night of the year.....That's right NEW YEARS EVE.

I tell my family that my favorite holidays are Halloween and Super Bowl Sunday, yes this is a holiday if I say it is. No one goes out to eat on those nights. Oh yeah I am also a big fan of Arbor Day as well, Hallmark cards and wal mart haven't figured a way to capitalize on that day yet.

But this year I was fortunate enough to have the holidays off and spend them reliving my childhood memories. Like most chefs my fondest recollections evolved around food and for me that means Christmas cookies and candies.

But in true chef fashion I made sure to put making these little delicacies off to the last minute and then proceeded to spend two 18 hour days getting them ready and oh lets throw in several complicated cookies I have never made just for fun. We will also make our fudge from scratch no marshmallow whip in this house. Oh we can also go ahead and make enough to make these large platters of holiday sweets to give as presents to all our family and friends. I'll never learn. You know the keep things simple.......NEVER!!!!

As you can see we got them done only after many yelling and screaming matches with my significant other and some mistakes but it was fun and worth it.

Lil Chef and the cinnamon rolls

2007-12-20T13:09:00.001-05:00

Just found this amusing......Things to do on a snowy cold day.

tap the link

http://www.youtube.com/watch?v=0XVsKXb6isI

My own Lil Chef

2007-12-16T11:24:00.000-05:00

Since my time at home I am finding it harder and harder to not want to be in the kitchen just cooking to cook. And in the absence of a sous chef I have recruited one.

This past week I helped a friend cater a lunch for his race team seminar he puts on. The meal prep went well as did the lunch but I made too much dessert, chocolate mousse cake. I left the mise en place at home for later and went to serve the meal.

Later that night my significant other was complaining about wanting something sweet. So I went in and started to assemble the dessert. Well standing at my feet is my 2 year old sous chef. Well she hopped on her chair and started putting chocolate chips on the cake. In typical sous chef style she assumed the cake was her creation.

Well we served the cake and it was a hit. But the next morning we got up and came down for breakfast and the lil chef went straight to the fridge and helped herself to the cake. Since then there is a constant sound in the house.......her opening the fridge door. And for some reason the handle of the fridge is covered with dried chocolate mousse.

Her mother and I cannot figure out why she has been hyper lately either.....:))

When to pass off a job offer

2007-12-14T18:48:00.000-05:00

The famous chef offered me the job of executive chef. If was an honor and I was flattered. But the problem is that they have gone through 4 chefs in 3 years. In case your wondering that means there is a problem. A BIG PROBLEM..... the client is a pain in the ass and the famous chef's company is run by a bunch of ego maniacs. The ego maniacs I can handle nothing new there but the client is a so full of themselves that the lady who runs the place is nothing short of a bitch..... Having taken a long hard look at this seeking some advice from some folks including the cities gossip columist. I decided to pass.

What a phone call that was.

They took it the same way Paris Hilton takes being rejected at a singles bar. Not well!!!

So its on to the next stop.....

I will keep things posted as they happen.

When good things happen

2007-12-08T12:07:00.000-05:00

This past week I was asked to go to DC to cook for this famous chef to see if they wanted me to takeover one of his flagship restaurants. This is something that happens that I have only heard about. Get on a plane at 5am fly to DC take a limo to the restaurant meet the chefs talk for a while get everybody comfortable, then my bosses boss says now go cook something for us. No mystery basket no menu just go cook in a kitchen that I have never been in and know nothing about the operation and oh by the way we are putting out a catered lunch for 200 at the same time. The kitchen is full of people who have just been hired, several of the corporate chefs are running around looking over your shoulder. The only way I can describe this is that you are auditioning for a supporting role in a major motion picture directed by Speilberg staring Pitt and Witherspoon and I am the plucky comic relief.

They were all very nice but SHIT!!!

Now what do you cook for four corporate chefs whom you have admired for many years. Steak and Potatoes of course. They loved it offered me the job and put me back on a plane. Total time on the ground 6 hours.

I love this career.

In order to keep cooking you need to have a kitchen to cook in

2007-12-01T21:04:00.001-05:00

I am interviewing with three different places and all of them are in the large grand scale that I love working in. One is with a large sporting venue that will doo $100k on a regualr night....one is with a new facility that is opening and needs a chef to spearhead its opening.....and the final one is taking over for a museum that is managed by very famous chef. Not sure how this is going to work out but I will let you know.

When did thanksgiving equal eat till you fall asleep then go shopping

2007-11-23T10:08:00.000-05:00

I am finding that the commercializing of America to become sickening. Thanksgiving is one of those holidays that corporate America cannot find a way to capitalize on. Not much profit line on turkey bread and sweet potatoes. So what is a business to do.....oh here's an idea lets make that day the day to start our shopping for Christmas. Hurry little consumers jump through hoops to get the $50 laptop and oh lets not forget to get there early and pose for the news cameras.

The news seems to be dominated by how many people were in line at 3 am at the local wal mart. People wonder why middle America is viewed as being so gullible. Fox and CNN had to send their reporters to Nebraska or Wyoming to find the herds that were migrating outside the local K-Wal-Target. Not LA not New York but middle America. There was a 3 minute news piece ran on what time the malls opened this morning. And 1 minute blurb on the fact that the Mozel Sanders foundation fed 30k homeless on thanksgiving and the only reason it was that long was the fact that an NFL player help sponsor it this year. We seem to have lost the spirit of thanksGIVING for the expression of saying thanks for how much we get and equating giving for how much we spent. Sad really.

Not all of us enjoy preparing for small groups

2007-11-19T09:29:00.000-05:00

I have been reading alot of blogs lately related to foods.....I have also been watching After Hours with Daniel. I must agree that here in Indianapolis we seem to be the last stop on the culinary trend highway but at the same time we still eat here. While I really enjoy looking at the trends of what is coming to us here in middle earth there is also an insight into the thoughts of those folk thinking and it is not any different than my thinking and those of my chef friends here in the Circle City.

I am amazed at the arrogance of chefs and foodies that seem to think that production on anything more than 100 people is horrific. Yet when those chefs need to suddenly dazzle 3000 guest paying $250 a pop each they seem to suddenly have a need for guys like me. I produce on large scales I am not happy unless there are 500 people wanting to be feed. The Thomas Kellers of this world are most definitely needed. I have been an admirer of his for years. His sense of creation is amazing. Ferran Adria is one whom I laughed at and thought its just a fad it will go away Escoffierist like myself won't have to look at this new molecular cooking for long. Now I find myself googleing his recipes, for my edification. Although I see a day that chili's has a mango pork inside out ravioli with a lemon foam......that menu item took me 10 minutes to figure out.......maybe I should apply to apple bees for their corporate exec chef....

Brace yourself here comes the rant

While I do not feel the need to educate the world on my cuisine......leave that to the 22 year old culinary school grad.....I do feel that the more people I can expose to quality prepared food the job of elevating their palate may have been accomplished. The applebees, tgi fridays, and olive gardens of this world want to do nothing more than put a mediocre flavor on a plate while trying to make sure that they maintain the proper profit percentage. They don't care about what is being done to our sense of taste and enjoyment. The American palate is being slowly destroyed by honey jack chipotle quesadillas served with a chili ranch dressing. How can you taste anything in that?

The next chapter

2007-11-04T09:57:00.000-05:00

Time to move on. We are going to have to close the business. I am not bitter so much as frustrated. I thought I knew how to do this on my own. Sales have slumped, only about 30% of what was projected. I do not regret this, I always wanted to do this and I tried it. I feel like I got a masters degree in the last 2 years. This is the toughest thing I have ever done, I cannot remember ever in my life working so hard. Being a small business owner is an experience that every person should try once. It makes you appreciate working for for someone else.

The thing I am looking forward to the most, aside from a paycheck, is getting sleep at night. I do not think I have had a good nights sleep in months. My family life is in a stressed state as well. This is not why I got into business for myself. It seems somewhere we lost out way. I am hoping that we will be able to get a fresh start. There is a job offering in the area that will pay very well and hopefully get us back on track.

Its funny the company I used to work for and laid me off wants me back badly. Its kinda nice to be wanted for what you do. I know I can cook well and run a very efficient kitchen. I guess there is something to be said for knowing your place in the world.

I have come to the conclusion that I have a obligation in this world. Not necessarily making a fortune but raising and keeping a family. I have learned in the last couple of months that there are simply some things in this world that are more important than lots of money. My wife and daughter give me more happiness than any amount of money ever could. Learning this has made the last 2 years almost worth it.

Looking ahead I find myself wanting simplicity. Keeping life comfortable. I let you know how it works out.

The world of feeding

2007-07-19T18:49:00.000-05:00

What a couple of months. We have since downsized and gone to a soley offsite catering company. We are still searching for an investor and if something does not happen soon we will close. I feel at peace with this if that decision has to be made. My employees are beside me through all this. That is the one thing that makes all this pain somewhat bearable. The company has lost a little focus thorugh all this and it was tough to get everybody back on track. But it seems to have worked for now.

The Business of Money

2007-06-10T11:26:00.000-05:00

We are at a crucial point it is time to get the investors lined up and put together. It is one of those times that if this does not work out the company will go under. its kind of interesting to watch this unfold. ....... More to come

What a Dipshit

2007-04-24T17:06:00.000-05:00

That employee who quit suddenly you remember that failure of a human being. Well he was working at his new job and one of my best clients was at the event. The client asked what happened and why he left our company. He told the client that we were operating in an unethical manner and that he did not feel like he should be a part of that. Truth be told I have this fuckwad on tape stealing liquor and padding his time cards. But I kept him around because he was a friend and we had been working together for several years. Just proves that I have only a handful of true friends. What an asshole!!!!!

Employees

2007-04-14T14:33:00.000-05:00

What is it about employees that you work so hard to keep them happy and make sure they have everything they need to be sucessful and yet they never seem to have any devotion to you. For instance I have this fucko that works for me he has been working for me for three years at 2 different locations I have defended him many times and run interference between him and the people who do not like him and what does he do he quits for a job that is with a company that sucks all because he thinks he knows more. The funny thing is he doesn't realize what a fuck up he really is. What a jackass. Ever known anybody who is a retard but you keep them around just hoping that some day they will turn off their idiot button? Guess I will have to start looking for another stupid sidekick.

You try and try to be good to them and they fuck you everytime. Guess this is what I get for trying to be Capt-save-a-ho. Funny thing is I got three applicants today who walked in off the street looking for work. So I guess this will work out in the end.

Helping others

2007-04-06T10:03:00.000-05:00

I have had someone come into my life with regards to working on getting sober. This is the one things in my life that gets me excited. I find working with others to stay sober to be so rewarding. It helps me stay sober and it reminds me of my time when I came in to getting clean and sober. I know the success rate of coming into this program but at the same time it does not mean that I will diminish my efforts in working with M. He may or may not make it but I will do all I can to help him.

Listening to U2 and the streets still have no names

2007-04-03T19:45:00.000-05:00

We have been up and running for a year and this is the first time I have had to sit and reflect on the past year. We started our company with just 4 people and now we have 30 employees three locations and the world has just exploded. Four years ago I was a junkie hustling in NOLA thinking to I would rather be dead. Today I have own a company that will do over 2 million in sales this year and over 10 million in a couple of years.

I have not stopped to even look back till this moment. I have a daughter and a partner for life who both love me and have shown me a life I only dreamed about. I sometimes miss the action but hustling is hustling. Its just all legal now.