tag:blogger.com,1999:blog-20954284696605127942024-03-13T01:41:16.988-07:00Jimmy's Test Kitchen...Combo number 5 to go!Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-2095428469660512794.post-23635836267070368502012-02-14T21:59:00.000-08:002012-02-14T22:00:41.756-08:00Hearth Shaped Cheese Ravioli! (homemade)<div style="text-align: left;">
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<a href="http://3.bp.blogspot.com/-xbKiW9iT5BE/Tzs5ROqyFKI/AAAAAAAAAgA/fXw1M1vTtTM/s1600/DSCN0179.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-xbKiW9iT5BE/Tzs5ROqyFKI/AAAAAAAAAgA/fXw1M1vTtTM/s320/DSCN0179.JPG" width="320" /></a>Gentleman, Do you need help making an epic Valentine's day dinner? Here is something that might help woo her heart! Being single, I decided to get a little practice in with presentation and how things look. After all, appearances are the first impression. Right, ladies? <br />
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So I thought to myself, "Self, What would a your valentine want, if you had a valentine?" I figured she'd want a home cooked pasta meal that looked great and came from the heart. <br />
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Ha! So, out came homemade, heart-shaped cheese ravioli's!<br />
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Make some fresh pasta into thin sheets. You can find my recipe <a href="http://jhuang916.blogspot.com/2012/02/homemade-chiclen-alfredo-and-fresh.html">here</a>! <br />
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<b>Cheese Filling recipe:</b><br />
1 Cup Ricotta Cheese (drained)<br />
1/2 Cup Fresh Grated Parmesan<br />
1 Egg<br />
Salt and Pepper to taste<br />
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<a href="http://1.bp.blogspot.com/-kZJ5vV_E7x4/Tzs5UVRAdvI/AAAAAAAAAgI/-sTCZYuHsIc/s1600/DSCN0177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kZJ5vV_E7x4/Tzs5UVRAdvI/AAAAAAAAAgI/-sTCZYuHsIc/s320/DSCN0177.JPG" width="320" /></a>Mix all the ingredients together and chill for 1 hour to firm up the cheese.<br />
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Next take the sheets of pasta and put dollops of the cheese mixture approximately 2-3 inches apart from each other. Brush around the cheese with an egg wash and place another sheet of pasta over it. seal and shape with your fingers. If you have a cookie cutter it makes it so much easier. I didn't have one so I cut each one by hand. It was quite a challenge. <br />
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After you have each one made, make sure you dust them with flour really well. place them on a cookie sheet and freeze. This helps the ravioli stay together when you cook them. Boil in salted water for 4 minutes or until thoroughly cooked. <br />
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<b>The Sauce:</b><br />
I used a very simple tomato sauce. It's a sauced I learned by watching random you tube videos! It's a simple San Marzano Basil Sauce. This sauce is so tasty it doesn't need anything else!!<br />
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Ingredients:<br />
3 Garlic Cloves (Chopped)<br />
1 28 Oz. Can of San Marzano Tomatoes (Crushed by hand)<br />
Chopped basil<br />
2 Tbsp Extra Virgin Olive Oil<br />
Salt and pepper to taste <br />
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Start by heating the oil in a pan over medium heat. When the oil starts to break apart a bit add the garlic and let it saute for a bit do not burn the garlic so stir it often. Turn up the heat to medium-high and add the tomatoes. You'll get a nice sizzle when you add in the tomato sauce. reduce the heat and simmer the sauce for about 10 minutes. Add in the basil and cook for an additional two minutes. <br />
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<b>Plating</b>: I ladle some sauce on the bottom of the plate, Place two raviolis on top of the sauce and garnish with grated parmesan cheese and some more basil. <br />
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I love visiting the Italian side of my family! ;-)<br />
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Molto Bene! Mangia!<br />
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Happy Valentines Day!<br />
Don JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-74199011015989828492012-02-13T14:09:00.000-08:002012-02-13T14:15:41.260-08:00Homemade Chicken Alfredo and Fresh Pasta<a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/397069_10151262204955147_519970146_23002690_2062276758_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/397069_10151262204955147_519970146_23002690_2062276758_n.jpg" width="240" /></a>Happy Pre-Valentines Day everyone! Even though I am currently single, I feel like I can celebrate this day because of the amount of love I have for everyone!! Cheesy right? haha! <br />
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This past Friday I was graced with the presence of a <a href="http://www.thintz.com/">buddy</a> that I've been getting to know better these past few months. We've been enjoying each others company and banter about life, God and women. We have such different personalities but it's been really good to have a friend with counter points to you.<br />
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I invited him over for dinner on Friday night because I felt like making some fresh pasta. I had all the right ingredients (Except the Parmesan Reggiano) So making this pasta was really cheap. If you find a good Italian place that makes their pasta fresh, You'll be spending well over $15 a plate for it. At home, You can make 4 portions of this for about the same price and you won't have to leave a tip!<br />
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First let's start off with making Fresh Pasta. I searched different recipes and got many different ideas but here is a recipe that I came up with on my own using basic pasta <a href="http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112">ratios</a>. I love pasta making. It feeds your tactile sensations while making it. Prep time: 45 minutes<br />
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<b>Pasta Ingredients:</b><br />
4 Large Eggs<br />
2 cups All Purpose Flour<br />
1 1/2 <a href="http://www.soap.com/p/bobs-red-mill-semolina-pasta-flour-24-oz-2-pk-211960?site=CI&utm_source=CSE&utm_medium=CPC_S&utm_campaign=Google&utm_content=pla&ci_sku=BRM-404B&ci_gpa=pla&ci_kw=%7Bkeyword%7D">Cups Semolina Flour </a><br />
2 Tbsp Extra Virgin Olive Oil<br />
1 Tsp Kosher Salt<br />
Water<br />
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Directions:<br />
I put all the ingredients together and mix with my stand mixer adding enough water until the dough can form a ball on the hook. Let the mixer "Knead" the dough for about 15 minutes. The dough should be slightly sticky but not enough to stick to the side of the bowl. Alternatively if you do not have a stand mixer you can follow the directions on Mario Batali's <a href="http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe/index.html">recipe</a> to knead by hand. After you're done kneading let the dough rest for 20 minutes. Cut into 4-8 equal size portions, Roll out and Cut. My stand mixer has all the pasta maker attachments so rolling the dough out is super easy. We opted to cut the pasta by hand to give it a more Homemade feel. Make sure you dust your pasta with flour so they don't stick together. <br />
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Cook in salted water for 4 minutes until Al Dente, Drain, Toss with your favorite sauce and serve! It's so easy and it's especially fun to do if you have kids.<br />
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<b><br />
</b>The sauce we used was a classic Alfredo Sauce. It's a simple recipe I learned from working in the kitchen. The danger in this sauce is it's very heavy but you just can't seem to get enough of it. It's so rich and tasty that you want to eat the whole plate and lick the remaining sauce!<b> </b>Prep time: 10 minutes<br />
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<b>Alfredo Sauce recipe</b><br />
Ingredients:<br />
1 stick of unsalted butter<br />
4 Cups Heavy Cream<br />
1 Cup Grated Fresh Parmesan Reggiano<br />
1/4 Tsp Ground White Pepper<br />
1/4 Tsp Cayenne Pepper<br />
1/4 Tsp Ground Nutmeg<br />
2 Egg yolks<br />
Salt to taste<br />
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Directions: <br />
Melt the butter over low flame. After the butter is fully melted, add the cream and spices and bring it up to a Luke-warm temperature. Add the grated cheese and whisk to make sure the cheese gets properly melted into the sauce. When all the cheese is properly incorporated add in egg yolks and keep stirring till the sauce begins to thicken. DO NOT ever bring it to a boil, you will scramble the eggs inside the sauce and have a nasty egg drop and cream soup and not a smooth alfredo sauce! >.< <br />
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Salt and add the sauce to your freshly made pasta and toss. Top with any kind of protein you want, chicken, shrimp, even salmon and garnish with fresh cracked pepper, chopped parsley, and grated Parmesan cheese. I topped mine with pan seared Chicken!<br />
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I guarantee you that if you make this for your valentines, I guarantee you that she will be impressed. You will grow pleasantly plump and as you grow old with your love interest. =) I hope you guys try your hand at making fresh pasta, It's quick and totally worth it. <br />
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Happy Valentines Day and happy cooking!<br />
Chef de Amore JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-58984062132188826102012-01-25T19:56:00.000-08:002012-01-25T20:05:16.594-08:00I'm not much of a smoker, but I love pot ...<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eOhIdhtZZlc/TyDHHcBJG-I/AAAAAAAAAfg/O7Wsxb-boJg/s1600/DSCN0170%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eOhIdhtZZlc/TyDHHcBJG-I/AAAAAAAAAfg/O7Wsxb-boJg/s320/DSCN0170%255B1%255D.JPG" width="320" /></a></div>...ROAST! What'd you think I meant? huh? =) <br />
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If you complain about not having enough time to cook a decent, tasty, hearty meal, then you should try pot roast in a slow cooker. You can "set it and forget it!" <br />
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I bought myself a slow cooker on black Friday and just now decided to use it. I've never used a slow cooker before. This recipe is adapted from one that I discussed with a buddy over the internet. He said he got a recipe from his mother. So, I changed it to my liking.<br />
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<b>Ingredients For Pot Roast</b>:<br />
3-4 lb of "Pot Roast" meat cut from the store (trimmed then cubed)<br />
2 Cups Baby Carrots<br />
2 Lbs Red New Potatoes Halved or Quartered depending on size<br />
2 Stalks of Celery Cut into 1/4 inch peices<br />
1 Large Onion cut however way you want. <br />
2 Cans of Campbell's Mushroom Soup<br />
1 packet of Onion soup mix<br />
1 Cup of red wine (Could have used the whole bottle)<br />
4 Tbsp Flour<br />
Water<br />
Salt and Pepper to taste.<br />
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<b>Directions</b>: Rinse off the meat and place on the bottom of the slow cooker. Place all the vegetables on top. In a separate bowl mix the soup, onion soup mix red wine and flour. whisk until smooth and pour over the veggies. If you do not have enough liquid, just top it off with water so all the veggies are topped off. Cook on High for 6 hours. Taste the broth and add salt and pepper to taste. Be careful not to burn your mouth! I did.<br />
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<b>Tips: </b><br />
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If you like your gravy a little thicker, just scoop out some gravy into a pot add a flour slurry and heat up and put it back in. You'll have delicious gravy<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DxrCgQUNNy4/TyDNMwUXC9I/AAAAAAAAAfs/lqz3BoFMI64/s1600/potato-puree.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://3.bp.blogspot.com/-DxrCgQUNNy4/TyDNMwUXC9I/AAAAAAAAAfs/lqz3BoFMI64/s320/potato-puree.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture Courtesy of http://www.laissezfare.com</td></tr>
</tbody></table>This just in! Two for one special! No Asian can resist!!<br />
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I had a cooking session with a friend and one of the dishes I made was this Potato Puree. It is to die for, Very rich and buttery. So tasty! I had some left over so I decided to top the pot roast with it even though I had potatoes in the roast already. <br />
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<b>Ingredients for Yukon Gold Potato Puree</b>:<br />
3 Lbs Yukon Gold Potatoes Peeled and boiled <br />
1 Cup Light Cream<br />
4 Tbsp Butter<br />
1 1/2 Cup Milk<br />
Salt and pepper to taste.<br />
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<b>Directions</b>: Boil the potatoes till fork tender. Add the butter, salt and pepper and mash with a masher. Add the milk and the cream and begin to puree slowly You want a cream of wheat consistency. You can also use a blender or a food processor. I have a <a href="http://www.kaboodle.com/reviews/braun-multiquick-hand-blender">magic motorboat wand</a>. That I use to puree the potatoes.<br />
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<b>Tips: </b><br />
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If your potatoes are undercooked, just throw them in the microwave for a few minutes and it'll cook the rest of the way.<br />
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Remember not to shut the lid tight on a blender keep the top hole open and cover with a towel. Pressure can build in a blender and it can explode on you when you handle hot liquids.<br />
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I garnished the pot roast with Dried Parsley Flakes and some Paprika for color.<br />
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Good cooking relies on your intuition and experience and personal taste. If you like a certain flavor in your pot roast, go for it. If you like a sweet gravy, I've heard people adding cola or sprite to their stews. <br />
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Hope you try these out! Happy Cooking!<br />
-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com2tag:blogger.com,1999:blog-2095428469660512794.post-90066903570058070992012-01-06T11:27:00.000-08:002012-01-06T11:27:15.183-08:00Jimmy had a little lamb ...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.specialfoodrecipe.com/wp-content/uploads/2011/09/Rosemary-And-Garlic-Lamb-Roast.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://www.specialfoodrecipe.com/wp-content/uploads/2011/09/Rosemary-And-Garlic-Lamb-Roast.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from specialfoodrecipe.com</td></tr>
</tbody></table>...Leg!! For Christmas I cooked up a Rosemary-Garlic Roasted Leg of Lamb. I absolutely adore lamb. The gaminess of lamb is refreshing when you're stuck eating chicken, beef, turkey or pork all the time. It's a refreshing change especially for the holidays.<br />
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My two buddies Teshun and Jane would always cook lamb for me when I visited them for the holidays. Cooking lamb this year made me miss the fellowship I would have with them they moved back to the east coast. As I have said in the past, I like to keep my food simple. You get good quality ingredients and you let the food shine. Here is my recipe for rosemary-garlic roasted leg of lamb.<br />
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1 4-5 lb boneless leg of lamb<br />
Chopped garlic<br />
Sprigs of rosemary<br />
Olive Oil <br />
Salt and pepper to taste.<br />
Sorry I don't have exact measurement. That's just how I cook<br />
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Directions: Remove the leaves from the rosemary and make a mixture of olive oil, garlic and rosemary. Put the leg of lamb in a zipper freezer storage bag and pour the oil mixture into the bag. Make sure you keep the netting on. Rub the leg vigorously to mix everything together and place the leg in the fridge for at least 2 hours. Overnight would be best. Take the roast out and rub it with salt and pepper to taste. Preheat your oven to 325F and roast for 20mins/lb for medium rare. <br />
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Remove the roast and check the internal temperature. It should read 135 before you take it out (roasts will cook another 5 degrees after you take it out) and let it sit for at least 30 minutes before you cut into it. If you do not let the roast rest, all the juices will fall out everywhere and you will just have a dry piece of meat.<br />
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I hope you like lamb as much as I do. Pair with a delicious red wine of your liking. I promise you won't regret it!<br />
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Stay Cooking!<br />
-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-48375985278049098632011-12-29T11:35:00.000-08:002011-12-29T11:46:49.717-08:00Roasted Dill and Garlic Red Potatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.foodchannel.com/media/uploads/galleries/recipes/images/Easy_Roasted_Potatoes.ashx.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://www.foodchannel.com/media/uploads/galleries/recipes/images/Easy_Roasted_Potatoes.ashx.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo taken from http://www.foodchannel.com</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>One of my favorite side dishes is roasted dill and garlic red potatoes. I know many places have this side dish (like Boston Market) but it just tastes so much better when you cook it the way you want it. I had this side dish for my Christmas party and it was the first one to go! I really should have made more.<br />
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Red potatoes have less starch content than big russet or Idaho potatoes so they're perfect for roasting. Tip: If a potato says it's "waxy" means less starch content. Waxy potatoes are great for roasting and making potato salads as they will not break apart so easily after they're cooked. I found this great website that explains a little bit about different potatoes and their properties. Check it out <a href="http://www.foodsubs.com/Potatoes.html">http://www.foodsubs.com/Potatoes.html</a><br />
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Here is my recipe:<br />
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2 lbs of New Red Potatoes cut into halves or quarters depending on how large the potatoes are<br />
1/2 cup of chopped dill<br />
1/4 cup of onions<br />
2 tbsp of garlic<br />
3 Tbsp Butter<br />
Olive Oil<br />
Salt and Pepper to taste<br />
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Directions: Prep the potatoes and season them with salt and pepper and coat with olive oil. Roast in the oven at 400 degrees for 45 minutes or until fork tender. In a saute pan melt the butter on medium-high heat when the butter is fully melted, add the garlic onions and dill and saute until the dill is wilted, do not overcook the dill, it should still have a bright green color. Toss the potatoes and the dill mixture together and serve. It is a delicious accompaniment to any meat or fish dish! <br />
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Enjoy!<br />
-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-3059055608776553962011-12-28T10:25:00.000-08:002011-12-28T10:25:07.661-08:00In the land of Brussels...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://media.tumblr.com/tumblr_llk0cacYqi1qij8g6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://media.tumblr.com/tumblr_llk0cacYqi1qij8g6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo taken from http://bebetterblog.tumblr.com/</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><span style="font-size: x-large;"><b>Sprouts!! </b></span><br />
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When it comes to veggies, I like to keep it simple K-I-S-S. Asian style stir fry! Some people like to add some kinda cured/salty/smoked pork product to help with the veggie, but I find that it just a way to mask the true flavors of the vegetables. Truly, if you enjoy eating something you want the properties of whatever it is to shine. You never want to over complicate good food. <br />
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In the case of Brussels sprouts, I find the mild bitterness and sweetness of the sprouts refreshing when paired with a strong gamey flavor of lamb. To me, it's a perfect combination. Combine that with a glass of Cabernet Sauvignon and it's heavenly. It was a big hit at my Christmas party. Here's my recipe for simple sprouts!<br />
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Brussel Sprouts, Halved<br />
Chopped Garlic<br />
Olive Oil<br />
Kosher or Sea Salt<br />
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Directions: heat a pot of water to boil and add some salt. Blanche the sprouts for 1 minute. While the sprouts are blanching, heat up 1 table spoon of olive oil on high heat in a saute pan. When the oil is hot toss a table spoon of garlic like you would stir-fry. Scoop out the sprouts with a net or a slotted spoon and add to the saute pan. Add salt to taste and stir fry until you get slight caramelizing on the sprouts. If you have a lot of sprouts make sure you stir fry in batches. Crowding the pan will make caramelizing the sprouts difficult. I would say at most half a pound of sprouts per batch. <br />
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The texture should still be slightly al dente in the middle and soft on the outside. <br />
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Enjoy and stay cooking!<br />
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-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com2tag:blogger.com,1999:blog-2095428469660512794.post-62575315196742483612011-12-27T14:35:00.000-08:002011-12-27T14:59:32.175-08:00Pictures of Christmas Food!My buddies Teshun and Jane Chan got me started on a tradition of having Lamb on special holidays like Christmas and Easter. This year I made some lamb and seafood with the fixins!! Enjoy the pictures!<br />
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<a href="http://4.bp.blogspot.com/-fJ--agdUIMs/TvpGhPOzkLI/AAAAAAAAAew/Qx25MhI_QM8/s1600/Oyster+Dressing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tjkgS4pYp14/TvpHCVremTI/AAAAAAAAAfU/nAAeA7Z3rgI/s1600/Sprouts+and+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">What you are seeing from Left to right: Roasted rosemary garlic leg of lamb with mushroom buerre rouge (Not pictured), oyster cornbread dressing, orange honey glazed carrots with a splash of brandy, seared sea scallops, chili lemon shrimp, boiled dungeness crab, Brussels sprouts sauteed with garlic and olive oil and roasted dill red potatoes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love holiday meals. I love cooking for people and having people enjoy what I've created even more so than eating itself. It just brings me such joy that i can bless others with a skill that God has given me. Maybe one day I can cook for you? ;-)</div><br />
Merry Cooking!<br />
-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-29274639810984479232011-12-23T23:29:00.000-08:002011-12-23T23:30:44.839-08:00It's a Seafood (and Lamb) Christmas!!<div class="separator" style="clear: both; text-align: center;"><a href="http://thumbs.ifood.tv/files/images/food/christmas-seafood-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://thumbs.ifood.tv/files/images/food/christmas-seafood-01.jpg" width="212" /></a></div><h1></h1><br />
<section> <br />
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Menu for Sunday:<br />
Rosemary Roasted Leg of Lamb with Mushroom Burre Rouge. <br />
Chili-Lemon Shrimp Saute<br />
Seared Sea Scallops in a white wine garlic sauce<br />
Boiled Dungeness Crab (delicious as is!)<br />
Oyster Cornbread Dressing<br />
Roasted Garlic-Dill New Potatoes<br />
Brussels Sprouts sauteed in Garlic and Olive Oil<br />
Honey-Orange Glazed Baby Carrots.<br />
and …. White rice …. I’m so asian! Haha<br />
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And Pupusas courtesy of our local salvadorean! <br />
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Hopefully I'll have pictures soon! </section><section></section><section></section><section><br />
-Jimmy<br />
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</section>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com4tag:blogger.com,1999:blog-2095428469660512794.post-51377290738770647782011-12-22T11:10:00.000-08:002011-12-22T11:13:20.986-08:00Polish Christmas Ring!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T10sYiiwW_o/TvN_QAvKyoI/AAAAAAAAAck/g_Wj6VKm-_s/s1600/381941_10151066905065147_519970146_22261598_439909316_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-T10sYiiwW_o/TvN_QAvKyoI/AAAAAAAAAck/g_Wj6VKm-_s/s640/381941_10151066905065147_519970146_22261598_439909316_n.jpg" width="640" /></a></div>Growing up in NY I got to live in many different places. One of the places I found myself living (Before I moved to California) was in Melville, NY. I stayed with the pastor of my church Pastor Alan and Laurie Warren. It really was an amazing time as I learned a lot from them. Not as much as I should have but I still learned.<br />
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One of the traditions that the Warrens liked to do was making Polish Christmas Rings. The week before Christmas Pastor Al would prepare the dough by hand and roll up the Christmas rings to share with close friends and family around him. It was always a treat to be able to share in a family tradition. He's been making it for 35 years and the recipe has been passed down and shared from generations.<br />
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This year I desired to share in the tradition and since they consider me an "adopted" son, they were happy to share the recipe with me. Sorry guys I'm not allowed to publicly post the recipe. I will tell you that it's a pastry dough made with sour cream filled with brown sugar and nuts and topped with a cream cheese frosting. It is delicious and this is the season to be sharing and giving. Fresh baked goods make great holiday gifts and is always appreciated. <br />
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What are some of your family traditions? Have you blessed anyone with your gift of baking? I'd love to hear any of your stories!<br />
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<div class="heading passage-class-0"><h3>Acts 20:35</h3><div class="txt-sm">New International Version (NIV)</div></div><div class="result-text-style-normal "> <sup class="versenum" id="en-NIV-27662">35</sup> In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said: <span class="woj">‘It is more blessed to give than to receive.’</span> ”<br />
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Stay Cooking! <br />
-Jimmy </div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com2tag:blogger.com,1999:blog-2095428469660512794.post-64592624931954561142011-11-29T10:31:00.001-08:002011-11-29T10:31:37.377-08:00Where have I been?I haven't written here in a while. I wonder who still reads this? Doesn't matter who. I'll just write. <br />
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hi! =D Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-28665866298406184632011-08-09T11:21:00.000-07:002011-08-15T10:11:17.828-07:00So you think you can cook? July-AugThe First Competition is closed and in the books!! And it looks like we have some amazing food out there! Thank you to Lillian Huang Fuentes aka <a href="http://www.sweetsbysillianah.com/">Sweets by Sillianah</a> and Krista Ariellee Rodriguez aka <a href="http://gypsygotsoul.tumblr.com/">Gypsy Got Soul</a> and <a href="http://www.facebook.com/profile.php?id=100000130136775">Kelle Bransfield Barth</a> made Peanut Butter Chocolate Biscotti!<br />
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Just check out the amazing pictures!!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RW0vtm6Cr-w/TkF0StfZqSI/AAAAAAAAAbY/__qz3DHc8ew/s1600/Sweetsbysillianah.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="209" src="http://1.bp.blogspot.com/-RW0vtm6Cr-w/TkF0StfZqSI/AAAAAAAAAbY/__qz3DHc8ew/s320/Sweetsbysillianah.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Bottom Peanut Butter Cup Ice Cream Cake Courtesy of Sweets By Sillianah</td></tr>
</tbody></table><div style="text-align: left;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-m-p42R_cO-g/TkF07dHkABI/AAAAAAAAAbc/I8WUfmVyVgo/s1600/Gypsy+Pictures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="120" src="http://2.bp.blogspot.com/-m-p42R_cO-g/TkF07dHkABI/AAAAAAAAAbc/I8WUfmVyVgo/s320/Gypsy+Pictures.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood KareKare and Yema Peanut Candy Courtesy of Gypsy with Soul<br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lYLN9acYpC8/TklS-dBwcQI/AAAAAAAAAb4/DduNGfM_P80/s1600/Kelle%2527s+Peanut+Butter+and+Chocolate+Biscotti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="107" src="http://4.bp.blogspot.com/-lYLN9acYpC8/TklS-dBwcQI/AAAAAAAAAb4/DduNGfM_P80/s320/Kelle%2527s+Peanut+Butter+and+Chocolate+Biscotti.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kelle's Peanut Butter and Chocolate Biscotti!</td></tr>
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You can view both their blogs above!<br />
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As for me, Here's what I made!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KvbQi0q-zPc/TkF1NLftK0I/AAAAAAAAAbg/c-WsO4GVpIs/s1600/192953_10150739652955147_519970146_20179206_8311885_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-KvbQi0q-zPc/TkF1NLftK0I/AAAAAAAAAbg/c-WsO4GVpIs/s320/192953_10150739652955147_519970146_20179206_8311885_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Crusted Chicken Breast with Sauted Broccoli Slaw<br />
and a Chocolate Chili-Peanut Sauce</td></tr>
</tbody></table> Originally I was going to bake my chicken. When I got home from the store, I thought I had eggs left. Lo and Behold My Father ate all the eggs!! So I couldn't make a proper breading. So I just chopped the peanuts with my handy <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=240&categoryCode=CE">Food Chopper from pampered chef</a> smashed down the peanuts into the chicken and Pan Fried them. <br />
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Here's a list of ingredients for the Chocolate-Chili Peanut Sauce:<br />
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Chocolate-Chili sauce<br />
1/4 Cup Chicken Broth, 1/4 Cup Heavy Cream, 1 Jalapeno, 2 Cloves of Garlic, 2 tbsp Onion, Salt, Pepper and 6 <a href="http://www.mxicorp.com/nuggets/">Xocai Nuggets</a>. I combined everything except the chocolate into a pan and set it to boil down for 15-20 minutes until everything is soft. Add the mixture to a blender and put in the chocolate. Blend until smooth. <br />
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Peanut sauce:<br />
1/4 cup Peanut Butter, 1 tsp Rice Wine Vinegar, 1//2 tsp Sesame Oil, 1/2 tsp Onion Powder, 1/2 tsp Garlic Powder, 1 tbsp Soy Sauce, 1/4 cup Chicken broth. Mix everything together Well till it becomes a nice dipping sauce. That's it! Just make sure everything is seasoned well!<br />
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I had a lot of fun with peanuts. I hope you did too!<br />
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-Jimmy<br />
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#so you think you can cook!<br />
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Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-71551135405494725102011-07-20T14:42:00.000-07:002011-07-25T11:05:46.748-07:00So you think you can cook?My <a href="http://www.sweetsbysillianah.com/">cousin</a> and I came up with an idea to have a competition of sorts. We're going to take turns choosing a universal ingredient to cook with. She will make a sweet application to the ingredient and I will make a savory application for it. We'll choose an ingredient on the 15th of the month and post the blog sometime in the first week of the next month.<br />
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Our little competition is open to anyone. Unfortunately, there is no prize but think of it as a way to show your creativity. My cousin and I will both post any pictures that you take of your food. There is no money involved and no entry required other than telling us you wish to participate. We'll start off with some fairly easy ingredients then we'll progress to some harder ones.<br />
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Happy Cooking!<br />
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Allez Cuisine!<br />
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-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com6tag:blogger.com,1999:blog-2095428469660512794.post-13792614593352629762011-07-09T22:02:00.000-07:002011-07-10T08:54:50.131-07:00But moooooommmm... I need to Pio Pio!!!So I'm back from NY and I have so many stories. I can't fit it all in one blog. In fact, I think you'd have to meet up with me to hear them all! So give me a call and hang out with me! What?? O.k. Here's one food story for you! <br />
My first weekend in NY my cousin Lillian who is the mastermind behind <a href="http://www.sweetsbysillianah.com/">Sweets By Sillianah</a> invited me along to meet a few of her Foodie friends in NY. I met a married couple Andrea and Jeff who blog on <a href="http://www.highlowfooddrink.com/">High Low Food Drink</a>, I also met Justin who owns <a href="http://justcooknyc.com/">Just Cook NYC</a> and Hazel who blogs on <a href="http://www.tastypursuits.com/">Tasty Pursuits.</a> <br />
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I've never meet an online foodie in real life before. Sure, I've met people online during my MMORPG days, but this is different. We actually have something other than video games to talk about! FOOD!! We went to <a href="http://www.piopio.com/">Pio Pio</a> and they had this delicious Peruvian Roasted Chicken with a creamy green sauce that tasted spicy, salty and so fresh! There were so many discussions going on around the table, but the one thing that kept popping up was. What's in this green sauce? <br />
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<div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M1aZ4wVeMKg/ThkugscznCI/AAAAAAAAAII/Xf6vCgNtyXk/s1600/Aji+Amarillo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-M1aZ4wVeMKg/ThkugscznCI/AAAAAAAAAII/Xf6vCgNtyXk/s200/Aji+Amarillo.JPG" width="200" /></a></div>On the train ride home, i told my cousin that I think I can duplicate the sauce and she challenged me to do it. So I figured, Let's just look to see if it's online first. There were some versions of it and some of them looked good while others didn't. Some post a chimichurri as the "light green sauce", WRONG COUNTRY PEOPLE, while others were just baffled. I found one that looked fairly close and I tried it. My recipe is an adaptation from a lady at <a href="http://www.seriouseats.com/recipes/2010/03/aji-amarillo-green-peruvian-sauce-recipe.html">Serious Eats </a>. <br />
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<div></div><div style="text-align: left;">The first challenge was to find the Aji Amarillo and the Cotija cheese. It's a pepper indigenous to Peru and the cheese is in every Mexican market there is. So off I went to the local Mexican supermarket to see if they had it. I love the Mexican market. Their produce is at large and in charge! Look at the size of the jalapeno and Roma tomato!! (I have big hands)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ELBM2J65big/Thkxh6VdATI/AAAAAAAAAIQ/SntorlVB-vE/s1600/+Produce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-ELBM2J65big/Thkxh6VdATI/AAAAAAAAAIQ/SntorlVB-vE/s400/+Produce.JPG" width="400" /></a></div><div style="text-align: left;"><br />
<div></div></div><div style="text-align: left;">I'm used to Safeway(fresh and expensive) and Chinese(cheap and sometimes not so fresh) supermarkets so the Mexican market is somewhere in between. Fairly fresh produce for fairly cheap prices. One thing you need to understand is, I love food shopping. I wander around the Mexican market like I'm in another country. I was all starry eyed as I was feeling, touching, smelling everything in the market. I got so involved in food shopping that I missed my golf tee time!!!</div><div style="text-align: left;"></div><div style="text-align: left;">Here's a picture of the Peppers and the Cheese:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-980QfruyoWc/ThkwsZIrt0I/AAAAAAAAAIM/hFEBDuiTv4Q/s1600/Special+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-980QfruyoWc/ThkwsZIrt0I/AAAAAAAAAIM/hFEBDuiTv4Q/s400/Special+Ingredients.JPG" width="400" /></a></div><div style="text-align: left;"><br />
<div></div></div><div style="text-align: left;">Here's My Recipe:</div><ul><li><div style="text-align: left;"><span class="ingredient">1 Large jalapeño, including seeds and ribs</span></div></li>
<li><span class="ingredient">1 whole Aji Amarillo Pepper (the store didn't have paste)</span></li>
<li><span class="ingredient">10 sprigs cilantro leaves and stems, roughly chopped </span></li>
<li><span class="ingredient">2 tablespoons cotija cheese </span></li>
<li><span class="ingredient">2 medium garlic cloves </span></li>
<li><span class="ingredient">1 tablespoon vegetable oil </span></li>
<li><span class="ingredient">1/2 teaspoon white vinegar </span></li>
<li><span class="ingredient">1/2 teaspoon salt </span></li>
<li><span class="ingredient">Squeeze of Meyer Lemon (I forgot to buy limes =( )</span></li>
<li><span class="ingredient">1/2 cup mayonnaise </span></li>
</ul><br />
<div style="text-align: left;">Mix everything in a blender except the mayo and blend the crap out of it. If it's not blending well, add more vegetable oil. Once it's fairly smooth add the mayo and blend the crap out of it again until you have a smooth texture.</div><div style="text-align: left;"></div><div style="text-align: left;">I must say that this recipe comes pretty close to what I tasted. I know, I know Jalapenos and Cotija isn't Peruvian, it's Mexican, but it's not a bad substitute. Is it exactly like Pio Pio's? No! I would have to have the two sauces side by side to decide that. </div><div style="text-align: left;"> </div>It tasted so good though, I decided to make a steak sandwich and pan sear some chicken on the spot to eat with it. Can you say, "Food Coma?" <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3DoMxMoWWkU/Thkx0Wz2MMI/AAAAAAAAAIU/VXVpTOErCOQ/s1600/Steak+and+sauce.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3DoMxMoWWkU/Thkx0Wz2MMI/AAAAAAAAAIU/VXVpTOErCOQ/s320/Steak+and+sauce.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chuck Steak Sandwich with Cilantro, <br />
Roma tomatoes and lettuce</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyQS7gV1rNmVUGS3HjkRJnXO1X7iCulMwOHrzgdIabq0IhGDL-fYXVYjaOdlBkV_3Ig3F-4MD2PnYlHBZJmCM9xiXmVmUUrl3rvNJ-0K6NviiURFvEIT8DDshjuX7FIZEYpgQkfpzhNFv/s1600/Pan+Seared+Chicken+and+Sauce.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyQS7gV1rNmVUGS3HjkRJnXO1X7iCulMwOHrzgdIabq0IhGDL-fYXVYjaOdlBkV_3Ig3F-4MD2PnYlHBZJmCM9xiXmVmUUrl3rvNJ-0K6NviiURFvEIT8DDshjuX7FIZEYpgQkfpzhNFv/s320/Pan+Seared+Chicken+and+Sauce.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan seared chicken breast with <br />
Peruvian green sauce</td></tr>
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Thanks for reading - Jimmy<br />
<div class="separator" style="clear: both; text-align: center;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com3tag:blogger.com,1999:blog-2095428469660512794.post-63797774796514532412011-06-21T22:39:00.000-07:002011-06-21T22:39:13.131-07:00I'm such a slacker!!I know I've been slacking i my posting as of late. I've been neglecting my wonderful fans. (all 7 of you. There's not many of you and that makes you all more precious!) <br />
Anyways this post is just an update about what i've been doing and what I'm going to do. I've been doing some gardening as of late so I have some fresh veggies and fruits to work with. That has taken most of my time. I started 2 types of home based business. Pampered Chef and I'm also in the healthy chocolate business! I lost 10 lbs so far eating chocolate can you believe that? <br />
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And ..... I'm going to NY! I will be gone for 12 days. You can see all the wonderful food and activities on my facebook acocunt! I'll keep updated there!<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/aqlJl1LfDP4?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Until Then, I wish you all the best!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">-Jimmy</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-77948801886979986352011-05-09T22:30:00.000-07:002011-05-09T22:42:28.905-07:00Mr. Owl, how many ....<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3512/5706130978_c58e541a6a_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm4.static.flickr.com/3512/5706130978_c58e541a6a_z.jpg" width="320" /></a>... times does it take Jimmy to get making mozzarella cheese right? </div><br />
The answer is ... One..... Two ..... THREE!!! Yep, That's right it took me three times to get it right. After failing at my hand pulled noodles, I wasn't about to post another failure! I had to get this right!<br />
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I fell in love with buffalo mozzarella ever since I worked in on the line at Rainforest Cafe back in 1999. It has such an amazingly soft texture and the taste is so pure and milky that if you haven't tried it before, you should. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3132/5706133766_c8b682aa2e_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://farm4.static.flickr.com/3132/5706133766_c8b682aa2e_z.jpg" width="200" /></a></div>Since I don't have any buffalo to milk in my backyard, I had to settle for cows milk. My first try was with store bought whole milk. Pasteurized and Homogenized. When I failed using that milk, I scoured the Internet for reasons why I failed. Some blogs stated that the Homogenization process deprives milk of natural calcium content, that I should add some calcium chloride or use raw milk. The cheese came out to be a little like glorified cream cheese. <br />
<br />
I wasn't about to use calcium chloride (that just doesnt' sound tasty to me) so I went in search of Raw Milk. It is IMPOSSIBLE to find. I did a search on google for where I could find raw milk in the East Bay area. I got a few hits at natural food stores and then I saw that Whole foods carries a <a href="http://www.strausfamilycreamery.com/">brand</a> from Straus Family Creamer can be used. I'm sorry but I don't remember the websites that i used my research in. Straus has a pasteurized un-homogenized milk for $4.39 per half gallon at whole foods. I figured it'd be worth it especially if I succeeded. <br />
<br />
So, here comes the 2nd try. I thought I did fine with making of the curds but it wasn't like how people explained. The curds should look like soft tofu when mine looked like stringy ricotta. Well, the second batch looked like it was stretching and I tried to incorporate the first batch with the 2nd batch. WRONG! It became one huge mush. I tried to add more acid to coagulate the curds a bit. It became so broken up that I KNEW I absolutely failed there. 2 batches down the drain.<br />
<br />
<a href="http://farm4.static.flickr.com/3075/5706124910_515cf68675_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://farm4.static.flickr.com/3075/5706124910_515cf68675_z.jpg" width="150" /></a>I wondered, What am I doing wrong? Why doesn't my curd look like the videos that I'm seeing? Well partly because one of the recipes I was following told me the rennet would take 5 minutes to set. I got impatient and thought my rennet wasn't working. So I added more and more acid. Turns out all I had to do was wait 40 minutes not 5! The video below helped me the most. Take a look at it. <br />
<br />
Okay! Enough Talking!<br />
<br />
My Third try was a success!!!!You can see my curds look like soft tofu! The Video helped me heat and work the cheese too. Here is the recipe. <br />
<br />
1 gallon of pasteurized un-homogenized milk<br />
1 1/2 Tsp of Citric Acid Mixed with 1 cup of un-chlorinated water<br />
1/4 Rennet Tablet Mixed with 1/4 cup of un-chlorinated water<br />
1 bottled water. (for my un-chlorinated water<br />
sea salt to taste.<br />
<br />
In a 5 Quart Heavy Bottom pot mix the milk and the acid and slowly bring it up to 90 degrees Fahrenheit. I used a meat thermometer hanging from one of those binder clips. (multi-tasking at it's best, Alton Brown would be proud) When the mixture reaches 90 degrees add the rennet solution and gently stir to get it incorporated. DO NOT over mix. Mix once or twice then take it off the heat, cover and let it sit. Wait 40 minutes and you''ll get a solid custard like curd. Cut the curd into 1/2 inch cube as best you can. stir and break up the curd some and you can remove the curd and let the whey drain out. <br />
<br />
<a href="http://farm3.static.flickr.com/2413/5706127742_ae5d9ec9d9_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm3.static.flickr.com/2413/5706127742_ae5d9ec9d9_z.jpg" width="240" /></a>Put the curds in a microwave safe bowl and set it on high for about 1 minute. Drain the the liquid, mix with a spoon and put it back into the microwave for 30 seconds. You'll continue to do this 2 more times for 30 seconds in the microwave until the cheese becomes almost too hot to touch. Once you can stretch and knead the mozzarella you'll see that it'll go from being grainy to being glossy and smooth add your salt to incorporate it in. Congratulations you have mozzarella!<br />
<br />
I suggest eating it warm. If you put it in the refrigerator it's not as tasty. Use it for pizza, it will be delicious. <br />
<br />
I'll leave you with the two videos that helped me the most. Hopefully it'll save you guys some heartache. I will be perfecting my technique. This isn't the last of me!<br />
<br />
<br />
The first Video helped me make the mozzarella. The second video I got the idea for tying it. Good luck, have fun and don't give up! - Jimmy<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/IfS17ZS8WSE?feature=player_embedded' frameborder='0'></iframe><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/7vymXC0Cnxw?feature=player_embedded' frameborder='0'></iframe></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-8090455247919680662011-04-27T13:13:00.000-07:002011-04-27T23:33:20.125-07:00Hand Pulled Noodles Pt. 1<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-POrTRqSoBTc/Tbh5sRWGTYI/AAAAAAAAAGw/lmQCjboO8zw/s1600/lanzhou+hand-pulled+noodles4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="http://1.bp.blogspot.com/-POrTRqSoBTc/Tbh5sRWGTYI/AAAAAAAAAGw/lmQCjboO8zw/s200/lanzhou+hand-pulled+noodles4.jpg" width="200" /></a></div>I was so excited to try hand pulled noodles for the very first time!!! I never made noodles before and I have always wanted to. Hand pulled noodles have a great bite and chew to it that can only be achieved by making them by hand. So I used a recipe by <a href="http://www.lukerymarz.com/noodles/recipes.html">this guy</a>. Yep, it's the same recipe adapted by <a href="http://www.tinyurbankitchen.com/">Tiny Urban Kitchen</a><br />
<br />
<a href="http://4.bp.blogspot.com/-6x4Ny4Xq_Fw/TbkKCIUWexI/AAAAAAAAAG8/2MpW1ybswr0/s1600/Hand+Pulled+Dough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-6x4Ny4Xq_Fw/TbkKCIUWexI/AAAAAAAAAG8/2MpW1ybswr0/s200/Hand+Pulled+Dough.jpg" width="150" /></a>I thought I had followed the recipe perfectly. I weighed all the ingredients, mixed them together and started kneading. <br />
<br />
The kneading process by hand took me almost 2 hours worth to even get it somewhat stretchy I had to keep adding little bits of water so I could get it to stretch right. It kept drying out but the dough looked good. When I tried to make the noodles, it always would break and there would be some fat parts to my noodle.<br />
<br />
<a href="http://1.bp.blogspot.com/-jeCM68r4HoU/TbkI5pADXkI/AAAAAAAAAG4/drG2xtam1q4/s1600/you+lose%2521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="http://1.bp.blogspot.com/-jeCM68r4HoU/TbkI5pADXkI/AAAAAAAAAG4/drG2xtam1q4/s200/you+lose%2521.jpg" width="200" /></a>So I made them into little noodles one strand at a time and decided to boil them. They did not come out good at all. It's hard to describe the texture since at this time I was crying in the corner at my countless hours wasted working my forearm muscles. Needless to say, my first attempt at hand pulled noodles was an EPIC FAIL! I was such a sad panda =( <br />
<br />
It's a good thing I had made a Dragon Fruit Sorbet on Monday. I went to the freezer with my best pouty face and scooped myself a large helping of Sorbet. You can't feel bad if you have a frozen treat in front of you.<br />
<br />
So, I leave you with this recipe:<br />
<br />
Dragon Fruit Sorbet:<br />
3 Ripe Dragon Fruit (halved)<br />
3/4 Cup of Water<br />
1/4 Cup Sugar<br />
2 Tbsp Meyer Lemon Juice (about 1 lemon)<br />
<br />
Take a spoon and scoop out the inside of the Dragon Fruit. Reserve the skin by placing in a bag and freezing it to use as bowls. Put everything inside a blender or a food processor. Blend till smooth and place the mixture in an ice cream maker. Mix for up to 30 minutes till you get a slushy consistency and put it inside the freezer to let it set.<br />
<br />
Should take about 4 hours to set fully. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Rpwvcf19NBY/Tbh4cMfFhLI/AAAAAAAAAGs/sUBUsuIdof4/s1600/Dragon+Fruit+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/-Rpwvcf19NBY/Tbh4cMfFhLI/AAAAAAAAAGs/sUBUsuIdof4/s400/Dragon+Fruit+Collage.jpg" width="400" /></a></div><br />
Let me go cry in a corner now! <br />
-JimmyJimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com4tag:blogger.com,1999:blog-2095428469660512794.post-31735894903413037482011-04-20T12:35:00.000-07:002011-04-20T12:45:05.428-07:00Asian Pulled Pork Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iurWd2AJCio/Ta8pmJghIjI/AAAAAAAAAF0/GJ1pIbNSiU4/s1600/Finished+Pork+Sandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-iurWd2AJCio/Ta8pmJghIjI/AAAAAAAAAF0/GJ1pIbNSiU4/s200/Finished+Pork+Sandwich.jpg" width="150" /></a></div>This past weekend I decided to try my hand at smoking. Let me start off by saying this is my first time smoking anything AND my first time making this dish from scratch with no real recipe to pull from. I searched and searched for an Asian pulled pork sandwich recipe and I didn't find anyone that suited what i was looking for. <br />
<br />
I have, however, watched countless hours of food shows about smoking and I might have even pulled the coleslaw recipe from a show I've seen but I can't be too sure. I made so many mistakes this first time around but the result was actually pretty tasty as a few people can attest to. So, without further adieu, here are my adventures!<br />
<br />
I got myself 5lbs of pork. This was a mistake! I went to Smart and Final (think a smaller version of Costco) and all they had was Sirloin. So I figured I'd give it a try. The Sirloin is way too lean and requires a REALLY long time to get to a decent consistency for food. Definitely get a butt if you want to smoke. <br />
<br />
I got some Hickory wood chips from Home Depot and soaked it for 30 minutes before getting them started. <br />
<br />
<a href="http://3.bp.blogspot.com/-drOhTjoJEHA/Ta8sfBMSj4I/AAAAAAAAAF4/t3e3yqCbCHs/s1600/Wood+Chips.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-drOhTjoJEHA/Ta8sfBMSj4I/AAAAAAAAAF4/t3e3yqCbCHs/s200/Wood+Chips.jpg" width="200" /></a>I then started with a dry rub. I don't have ratios (super top secret recipe) but here are my ingredients:<br />
Garlic powder<br />
Onion Powder <br />
Paprika<br />
Cayenne Pepper<br />
Chinese Five Spice<br />
Salt<br />
Pepper<br />
<br />
<br />
Rub the mix onto pork 1 hour before smoking. I have a Charbroil Red grill. It's a gas grill that uses a U Shaped bin to amplify the heat. It was a perfect place to put the wood chips for smoking. It has 3 Gas controls so you can shut them off and on f your smoke is too hot or too cold.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Wk7w-TgmO6A/Ta8tI0_sdXI/AAAAAAAAAF8/UrvEoVC9eQ0/s1600/Pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="http://3.bp.blogspot.com/-Wk7w-TgmO6A/Ta8tI0_sdXI/AAAAAAAAAF8/UrvEoVC9eQ0/s320/Pork.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I placed a water bath underneath my pork and placed the pork on the top rack and smoked for 2 hours trying to keep the temperature as close to 225 as possible at all times. One small bag of chips was only enough for 2 hours of smoking. One thing about the grill I chose is, the hole has vents to let the smoke out. So, I had to cover the holes with Aluminum foil and duct tape. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since I had such a lean cut of meat, the 2 hours of smoking wasn't nearly enough. I stuck the pork in the oven with Coke as the braising liquid. Filled the pan up 2 inches of coke, Seal Tightly and braise at 225 degrees in the oven. After two hours I took it out and it was shred-able but not tender enough to eat as a pulled pork sandwich. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LeeyI-f9Pe8/Ta8xmgQYxPI/AAAAAAAAAGA/s8yVw8FDtNM/s1600/Sandwich+Components.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="http://2.bp.blogspot.com/-LeeyI-f9Pe8/Ta8xmgQYxPI/AAAAAAAAAGA/s8yVw8FDtNM/s320/Sandwich+Components.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The picture on the left you can see the pink ring on the outside of the pork. That's the smoke ring that serious BBQ'ers love to see. After shredding I stuck it back in the oven with the braising liquid covering the meat for another 2 hours. 6 hours of cooking total and the meat came out perfect! The cola gave the meat a nice amount of sweetness to it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I then mixed the pork with an Asian BBQ sauce that I concocted and topped with a honey-wasabi coleslaw. My first variation of the coleslaw had wayyyy too much wasabi. But wow! does it clear your sinuses. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is the recipes I ended up with - </div><div class="separator" style="clear: both; text-align: left;">Asian BBQ Sauce: Honey-Wasabi Dressing:</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Ketchup 1/2 Cup Mayo</div><div class="separator" style="clear: both; text-align: left;">1/2 Cup Hoisin Sauce 1/4 Cup Honey</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Rice Vinegar 1 Tsp Wasabi Powder</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp Brown Sugar 2 Tbsp Yellow Mustard</div><div class="separator" style="clear: both; text-align: left;"> 1 Tbsp Toasted Sesame Seeds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix the ingrediants of the BBQ sauce together and set aside. For the honey-wasabi dressing mix the wasabi powder and the yellow mustard and let it sit and bloom for a few minutes. Then mix together the rest of the ingredients and set aside till you're ready to mix it into the slaw mix. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Layer the slaw on the bottom of the bun, add about 4oz of meat on top and top with toasted sesame seeds and sriracha if you like it spicy. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X2PJZ4SGA90/Ta8zrQIlegI/AAAAAAAAAGE/iJ6eGuBwlTY/s1600/Finishing+sandwich+with+Sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-X2PJZ4SGA90/Ta8zrQIlegI/AAAAAAAAAGE/iJ6eGuBwlTY/s200/Finishing+sandwich+with+Sauce.jpg" width="150" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></div><div style="text-align: left;">Hope you give smoking a try or make an Asian Pulled Pork Sandwich. It was very tasty even with all the speed bumps. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">-Jimmy</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com2tag:blogger.com,1999:blog-2095428469660512794.post-12741231312206239392011-04-14T12:36:00.000-07:002011-04-14T15:23:19.950-07:00"In Napoli where love is king...<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">... When boy meets girl here's what they say, When the moon hits your eye like a big pizza pie, That's amore!"</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xiu90c85RPg/TadDPFRUBLI/AAAAAAAAAFE/JoQy3Anl-PQ/s1600/Pizza+Done.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://3.bp.blogspot.com/-xiu90c85RPg/TadDPFRUBLI/AAAAAAAAAFE/JoQy3Anl-PQ/s200/Pizza+Done.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've always loved Italian culture. Sometimes I dream that I'm part of the Godfather movies or on the Sopranos. Not one of the gangsters, especially not one that gets killed, but at the table where everyone is feasting! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have these insane cravings for Italian food. Pastas, pizzas or whatever! Being a New Yorker in the middle of California Land, I find it real hard to find a good thin crust pizza out here. There are some good pizza places but a lot of them are $15 for a 12" pie (BTW they don't call it a pie out here. It's just "pizza". MADNESS!) So, I decided to make my own.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I scoured the Internet for a good pizza dough and sauce recipe and here's are my results!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-o6rAEwN-7zg/TadFMro44mI/AAAAAAAAAFI/T2rHw8cIxho/s1600/Pizza+Dough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" r6="true" src="http://2.bp.blogspot.com/-o6rAEwN-7zg/TadFMro44mI/AAAAAAAAAFI/T2rHw8cIxho/s320/Pizza+Dough.jpg" width="320" /></a></div>First, I started with the Pizza dough. The dough took me a few tries to get right. The recipe that I found wasn't quite right so I had to tweak it. Adapted from <a href="http://www.recipepizza.com/doughs/ny_style.htm">here</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 1/2 cups of all purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cup of warm water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 tsp sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 tsp salt</div>1/2 tsp active dry yeast<br />
1 tbsp extra virgin olive oil<br />
<br />
Add the water (about 90-105 degrees Fahrenheit), sugar and yeast together in a large mixing bowl and stir. Let the mixture sit for 5-10 minutes for the yeast to activate. (if you use instant yeast you can skip this step but you still need the same amount of water) The mixture may start to foam, don't panic! And if it doesn't, Don't panic either! As long as your yeast is fresh, it will work. If your yeast is over 2 years old, buy new yeast.<br />
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After 10 minutes, mix in the rest of the ingredients and stir with a heavy spoon. As the dough comes together, you'll see that you can start to work it with your hands. If the dough sticks to your hands add more flour. The dough should be soft and easy to work with. Knead the dough for 10-12 minutes. Split the dough into 3 small balls and place them in oiled bowls and cover. Refrigerate if using the dough the next day or leave it at room temperature for 2 hours to bloom. Your dough should double in size. If it doesn't your yeast wasn't activated properly or you need new yeast. This recipe makes enough for 3 12" pizzas. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zfHuuWbkcM4/TadIew1bFvI/AAAAAAAAAFM/ynebBNNW0ac/s1600/Pizza+Sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-zfHuuWbkcM4/TadIew1bFvI/AAAAAAAAAFM/ynebBNNW0ac/s200/Pizza+Sauce.jpg" width="150" /></a></div>Next, I made the sauce. The sauce I found was very easy and didn't need much tweaking. Recipe I found <a href="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html">here</a>.<br />
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Ingredients:<br />
1 28 oz can of whole peeled tomato<br />
3 large sprigs of basil<br />
2 cloves of garlic<br />
pinch of red pepper flake<br />
1 tbsp extra virgin olive oil<br />
1 tbsp butter<br />
1 medium onion peeled and quartered<br />
1 tsp sugar<br />
salt and pepper to taste<br />
<br />
Start by burr mixing your tomatoes into a sauce. You can leave it chunky depending on how you like it. Add the oil and butter in a pot and start over medium high heat. When the butter is melted add your garlic, onion and spices and cook for 3 minutes. Be careful not to burn the garlic. Add the tomatoes, basil salt and pepper. When the mixture starts to bubble, reduce the heat to the lowest setting and let it reduce. Cook for 30 minutes to an hour. Afterwards burr mix the whole thing. Add more salt, pepper or sugar to taste. If you don't have a hand mixer you can use a blender. Be careful when blending hot liquids as it can splatter and explode on you if you don't let the steam out.<br />
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Time to build!!!<br />
<br />
Form your dough to as thin as you can get it. Flour a pizza peel or cutting board and place the dough. Spoon sauce over the top of the pizza and add your toppings. I kept it simple with fresh mozzarella and fresh basil. You can add extra spices if you wish, Italian seasoning, garlic powder, onion powder or whatever you like.<br />
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To cook, I preheated the oven for 500 degrees for 30 minutes to get my pizza stone nice and hot. If you don't have a pizza stone you need to get one. You CANNOT make good pizza without it. You can get one from pampered chef. <a href="http://www.pamperedchef.biz/jimmyhuang?page=products-detail&categoryId=9&itemId=1371&productId=16723">Here is a link</a>.<br />
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Carefully slide your pizza onto the stone and lower the heat to 400 degrees. Bake for 10-12 minutes.Viola! You'll have a deliciously crispy thin crust pizza.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VhaMcQ1X9TY/TadMFgvE1sI/AAAAAAAAAFQ/PCODm_FeIEI/s1600/Pizza+Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="142" src="http://2.bp.blogspot.com/-VhaMcQ1X9TY/TadMFgvE1sI/AAAAAAAAAFQ/PCODm_FeIEI/s320/Pizza+Collage.jpg" width="320" /></a></div><br />
Make this on your first date and I guarantee you, love will be in the air! <br />
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Buon appetito! -Jimmy<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-78567769027664598152011-04-10T20:42:00.000-07:002011-04-25T11:12:14.297-07:006 Minute Perfection!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0zhazRplCgw/TaJxW_1kCgI/AAAAAAAAAEE/s3gRbhzlZuU/s1600/6+minute+egg+done.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://4.bp.blogspot.com/-0zhazRplCgw/TaJxW_1kCgI/AAAAAAAAAEE/s3gRbhzlZuU/s200/6+minute+egg+done.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've been going on about cooking eggs and what's the proper way to cook them. I stated about how the 6 minute egg is my favorite way to eat a boiled egg. It is absolutely delicious when cooked right. The yolk is runny and the white is firm. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've had a few people come up to me and say that their eggs cracked when they put the egg in the boiling water. I normally start off with room temperature eggs but if you're like any normal person, you keep your eggs in the refrigerator and that can cause cracking in the egg when you drop it into boiling water. The egg shell can't take the differences in pressure that's going on inside the egg.<a href="http://4.bp.blogspot.com/-C2GjxRKo3Oo/TaJxeFIhijI/AAAAAAAAAEI/MYsM0yk1nDQ/s1600/6+minute+egg+hammer+and+nail.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://4.bp.blogspot.com/-C2GjxRKo3Oo/TaJxeFIhijI/AAAAAAAAAEI/MYsM0yk1nDQ/s200/6+minute+egg+hammer+and+nail.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-GcsjONpwwik/TaJxsLadAwI/AAAAAAAAAEM/F8lyDP0smlg/s1600/6+minute+Egg+with+hole.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://2.bp.blogspot.com/-GcsjONpwwik/TaJxsLadAwI/AAAAAAAAAEM/F8lyDP0smlg/s200/6+minute+Egg+with+hole.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So, I searched for a solution to the problem and a few people had mentioned that you can poke a hole in the shell on the larger end of the egg (normally where there's an egg pocket). Keep in mind you do not want to poke a hole in the egg and start with cold water. Your egg white will run out into the water. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I took a hammer and a nail and proceeded to poke holes in the eggs using the egg carton as a holder. I was trying not to poke a hole in the membrane so the egg white wouldn't run out but as it turns out it didn't matter too much .</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-DazFwp4Rbac/TaJx566fw7I/AAAAAAAAAEQ/K-eCBARZ1uQ/s1600/6+minute+egg+in+water.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="96" src="http://4.bp.blogspot.com/-DazFwp4Rbac/TaJx566fw7I/AAAAAAAAAEQ/K-eCBARZ1uQ/s200/6+minute+egg+in+water.jpg" style="filter: alpha(opacity=30); left: 46px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 485px; visibility: hidden;" width="72" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-DazFwp4Rbac/TaJx566fw7I/AAAAAAAAAEQ/K-eCBARZ1uQ/s1600/6+minute+egg+in+water.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://4.bp.blogspot.com/-DazFwp4Rbac/TaJx566fw7I/AAAAAAAAAEQ/K-eCBARZ1uQ/s200/6+minute+egg+in+water.jpg" width="150" /></a>Once the holes were punched I put them into boiling water. You can't really see it in the picture but one of the eggs had egg white running out. When you use boiling water the egg white will cook fast enough so not alot of egg white will leak out. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
As soon as you put the egg in the water, start your timer for 6 minutes. Once your 6 minutes is up immediately take the eggs out of the water and put them in an ice bath. This will allow that pesky white membrane to seize up and make the eggs easier to peel. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The final product is a perfectly cooked egg. Below is the one egg that ran out and you can see that the egg white running out didn't make much of a difference. Try a 6 minute egg tonight and eat it with some butter toast and jam or straight into your mouth with a little bit of sea salt! Delicious!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ycpVj5kKJlE/TaJy0M5VaII/AAAAAAAAAEY/rTuflgmbs_0/s1600/6+minute+egg+cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" r6="true" src="http://1.bp.blogspot.com/-ycpVj5kKJlE/TaJy0M5VaII/AAAAAAAAAEY/rTuflgmbs_0/s400/6+minute+egg+cut.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-4534681754390638362011-04-06T21:55:00.000-07:002011-04-12T12:15:22.966-07:00Liang Mian (Taiwanese Cold Noodles)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-MvPSnhjwGq0/TZ012Y2Wp4I/AAAAAAAAADU/LC7XS5Y8ibU/s1600/Liang+Mian+Ingredients.jpg" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://1.bp.blogspot.com/-MvPSnhjwGq0/TZ012Y2Wp4I/AAAAAAAAADU/LC7XS5Y8ibU/s200/Liang+Mian+Ingredients.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/-K9IDwRm0ZiI/TZ00-De0UHI/AAAAAAAAADQ/qSWXhzCY1Ck/s1600/Liang+Mian+Plated2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://1.bp.blogspot.com/-K9IDwRm0ZiI/TZ00-De0UHI/AAAAAAAAADQ/qSWXhzCY1Ck/s200/Liang+Mian+Plated2.jpg" width="150" /></a>Today, I decided to dig down into my Taiwanese roots and cook a Liang Mian. Liang Mian is a noodle dish served cold. Since it's a cold dish, it's great for picnics on a warm summer day. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
If you love sesame and peanut butter, you'll love this deliciously refreshing dish that walks the line of sweet and salty while giving you the crunch of fresh vegetables.<br />
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<a href="http://2.bp.blogspot.com/-YuvOpiQBm84/TZ1LQiR7EhI/AAAAAAAAAD8/oMt0aipKQvM/s1600/Liang+Mian+Sauce.jpg" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" r6="true" src="http://2.bp.blogspot.com/-YuvOpiQBm84/TZ1LQiR7EhI/AAAAAAAAAD8/oMt0aipKQvM/s320/Liang+Mian+Sauce.jpg" width="320" /></a>Here's what I used:</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup Sesame Paste</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbsp Peanut Butter</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tsp Sesame Oil</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbsp Rice Vinegar</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup Chicken Broth</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup Soy Sauce</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Cloves of Crushed Garlic</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbsp Sugar</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 16 oz package of fresh Shanghai noodles </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Cucumber</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Carrot</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Toasted Sesame Seeds for Garnish</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine the first 8 ingredients and mix well for the sauce. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook the fresh noodles for about 6 minutes and immediately shock in ice water to stop cooking.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I then took my <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=15549&words=julienne">julienne peeler</a> that I got from <a href="http://www.pamperedchef.com/">Pampered Chef</a> and began working on the cucumber and carrots. The peeler worked beautifully as I got cucumber and carrot "noodles". </div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TYufIwxfalw/TZ1Lx2QDdPI/AAAAAAAAAEA/Ot2H2cynzyA/s1600/Liang+Mian+prep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" r6="true" src="http://4.bp.blogspot.com/-TYufIwxfalw/TZ1Lx2QDdPI/AAAAAAAAAEA/Ot2H2cynzyA/s400/Liang+Mian+prep.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix 4 tablespoons of sauce with 4 oz of noodles and pile on a plate. Top with the cucumber and carrot "noodles" and sprinkle with toasted sesame seeds.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One thing I love about Liang Mian is that it serves as a great main dish or a side dish. Pair it with Grilled shrimp, chicken or steak. You can even scramble an egg to top it with.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I really hope you try this recipe. Especially if you love Asian flavors and want something quick and simple. The Sesame and Peanut flavors with the chew of the Al Dente Noodle and the crunch of the fresh veggies really is delicious. -Jimmy </div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wNGJLOhDFHk/TZ1AfujqzpI/AAAAAAAAAD4/Mz2laX29a1g/s1600/Liang+Mian+Plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="http://2.bp.blogspot.com/-wNGJLOhDFHk/TZ1AfujqzpI/AAAAAAAAAD4/Mz2laX29a1g/s400/Liang+Mian+Plated.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><img height="96" src="http://4.bp.blogspot.com/-glfvKD9-9uc/TZ1AX1GpECI/AAAAAAAAAD0/oJ8fVfbXBSk/s200/Liang+Mian+Noodles+and+Sauce.jpg" style="filter: alpha(opacity=30); left: 78px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 693px; visibility: hidden;" width="72" /></div><img height="72" src="http://1.bp.blogspot.com/-MvPSnhjwGq0/TZ012Y2Wp4I/AAAAAAAAADU/LC7XS5Y8ibU/s200/Liang+Mian+Ingredients.jpg" style="filter: alpha(opacity=30); left: 128px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 255px; visibility: hidden;" width="96" />Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com6tag:blogger.com,1999:blog-2095428469660512794.post-62066837038373834092011-03-31T21:42:00.000-07:002011-04-12T12:19:46.090-07:00Jimmy's Test KitchenI scream, you scream we all scream for ice cream! It was a good time for ice cream as the weather turned close to the 80's this week. So, I figured let's try to make some homemade ice cream and since it's been almost 3 weeks since my last post. I just had one small problem. I don't own an ice cream maker. I did however just pick up a manual food processor from <a href="http://www.pamperedchef.com/">The Pampered Chef</a> and i figured let's put it to work!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JA24tfVq5c0/TZVRpNeRudI/AAAAAAAAAC4/8MdguYDYfds/s1600/Ice+cream+Ingredients.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://1.bp.blogspot.com/-JA24tfVq5c0/TZVRpNeRudI/AAAAAAAAAC4/8MdguYDYfds/s320/Ice+cream+Ingredients.jpg" width="320" /></a></div><br />
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I didn't want to go through all the work of making a custard and then I remembered that I saw a recipe on <a href="http://www.foodnetwork.com/good-eats/index.html">Good eats</a> where Alton used banana's so the cream mixture would be thicker. </div><br />
So, here are my ingredients:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Frozen banana (half thawed)</div>1 cup Frozen Strawberries<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup of Honey </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cup of cream.</div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-Hk_9JDCQ9ko/TZVVUH-MFVI/AAAAAAAAADE/YoaCJOTEij8/s1600/Ice+cream+added+strawberries.jpg" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://4.bp.blogspot.com/-Hk_9JDCQ9ko/TZVVUH-MFVI/AAAAAAAAADE/YoaCJOTEij8/s200/Ice+cream+added+strawberries.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-QMk0EChqIyw/TZVUXtDy4TI/AAAAAAAAAC8/p9s3UnP0Ll4/s1600/Ice+cream+banana.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://2.bp.blogspot.com/-QMk0EChqIyw/TZVUXtDy4TI/AAAAAAAAAC8/p9s3UnP0Ll4/s200/Ice+cream+banana.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I start by pulsing the frozen banana in the food processor. Then I mix the honey in the cream and pour the mixture in. You can see that my honey had crystallized which is a problem. To solve this, I put it in the microwave for 45 second pulses for about 4 minutes and it became liquid enough to use. I then added the cream mixture and strawberries until it becomes more or less a smothiee and we were done!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I had thought that I could start freezing the mixture inside the food processor taking it out every 5-10 minutes and pulsing it a few times. But it was soon apparent that the lid would freeze shut and the sides of the processor would freeze first and not get blended in. After about 30 minutes, I transferred the mixture into a zipper plastic bag. Every 10 minutes I would check on the mixture, mix it around and put it back. This took a lot of attention. (Thank God for the timer on my Iphone). </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-izhueLE9MFw/TZVWUkza-yI/AAAAAAAAADI/y0Eb_I7QYtA/s1600/Ice+cream+Thicker.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://1.bp.blogspot.com/-izhueLE9MFw/TZVWUkza-yI/AAAAAAAAADI/y0Eb_I7QYtA/s200/Ice+cream+Thicker.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When the mixture became thicker I transferred it to a metal bowl. The mixture should look like the picture to the right. It kind of looks like thousand island dressing in the picture. When the ice cream became thicker, I only had to check on it every 30 minutes to whip with a spoon until it set into a firmer consistency to leave it in the freezer overnight. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Overall, it came out fairly decent. A lot of work when I could have gone and bought a quart of Ben and Jerry's at the market, but what would be the fun in that? I was in an experimenting mood and if i had some liquid nitrogen, I would have used some! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The ice cream turned out pretty good. It had a few ice chunks in it. Definitely edible. Refined? Not quite. But the ice chunks felt like bits and pieces of strawberries so it wasn't so bad. <a href="http://2.bp.blogspot.com/-azMeStZ2I8U/TZVXIN3BxrI/AAAAAAAAADM/HSzAS8dvQy8/s1600/Ice+cream+Finished.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://2.bp.blogspot.com/-azMeStZ2I8U/TZVXIN3BxrI/AAAAAAAAADM/HSzAS8dvQy8/s320/Ice+cream+Finished.jpg" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Verdict, I need to get me an ice cream maker.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanks for reading!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Jimmy</div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com1tag:blogger.com,1999:blog-2095428469660512794.post-86773795792009837502011-03-09T19:34:00.000-08:002011-04-16T15:07:46.013-07:00Eggs Benedict<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-_8F06Ac3J_8/TXhIRViOiGI/AAAAAAAAAC0/9CRx2oYiky4/s1600/Eggs+Benedict+Cut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-_8F06Ac3J_8/TXhIRViOiGI/AAAAAAAAAC0/9CRx2oYiky4/s320/Eggs+Benedict+Cut.jpg" width="240" /></a></div>When I go out to get breakfast, one of the ways I measure if the restaurant is good is how well they make their eggs benedict. If they don't have eggs benedict? Well then they're not even my radar! Any restaurant can scramble an egg and slap some bacon on and toast some bread. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've made poached eggs before and I've made hollandaise sauce before. Why have I never put them together to make eggs benedict? Today, I make my own eggs benedict. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I begin by making a classic hollandaise sauce. I found a sauce by Tyler Florence online and just altered it slightly by adding more lemon. I love lemon. The original can be found <a href="http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html">here</a>.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I start with a double boiler and:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> 4 Egg Yolks</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> 1/2 Cup of Melted unsalted Butter</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Pinch of salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Pinch of Cayenne Pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Juice of one small lemon (about 2 tbsp)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh6.googleusercontent.com/-YQCje5WIhfs/TXg82eEQ4pI/AAAAAAAAACA/NpjCR8XuZD4/s1600/Adding+butter+to+sauce.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" q6="true" src="https://lh6.googleusercontent.com/-YQCje5WIhfs/TXg82eEQ4pI/AAAAAAAAACA/NpjCR8XuZD4/s200/Adding+butter+to+sauce.jpg" width="150" /></a>First I add the eggs, salt and cayenne pepper into a metal bowl. I whisked them together over a double boiler. When dealing with eggs on a double boiler, you never want the water to actually come to a boil. You want the water to look like seltzer water. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once the egg mixture starts to thicken, I added the melted butter. Keep whisking over the hot water until the orange of the egg yolks become a light yellow and thicken even more. Add in lemon juice and taste. Add any seasonings you feel are lacking.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-z_w1hS9YGEo/TXg-3dIhm_I/AAAAAAAAACI/swBz27ZKtNo/s1600/Poached+Eggs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="https://lh3.googleusercontent.com/-z_w1hS9YGEo/TXg-3dIhm_I/AAAAAAAAACI/swBz27ZKtNo/s200/Poached+Eggs.jpg" width="150" /></a></div><br />
Next I worked on my poached eggs.<br />
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When poaching eggs it's important to use fresh eggs and never let the water come to a rolling boil. As with the double boiler, seltzer water is how the water should look when adding your eggs.<br />
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In the pan is 4 cups of water and 1/4 cup of Vinegar. The vinegar helps the eggs coagulate quickly as it hits the water. After the egg has been cooking for a little bit, move the egg slightly to make sure the bottom does not stick to the pan. Cook for 3-5 minutes depending on how well you like your eggs done.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-u7z1iK9YHKU/TXhE9p6TtrI/AAAAAAAAACo/Zkll0TVi_qs/s1600/English+Muffin.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://lh6.googleusercontent.com/-u7z1iK9YHKU/TXhE9p6TtrI/AAAAAAAAACo/Zkll0TVi_qs/s200/English+Muffin.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start with some lightly toasted<br />
English muffins</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-RKCquu66jcQ/TXhFGJDL-TI/AAAAAAAAACs/2M70LLO9v9A/s1600/Eggs+Benedict+No+Sauce.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://lh4.googleusercontent.com/-RKCquu66jcQ/TXhFGJDL-TI/AAAAAAAAACs/2M70LLO9v9A/s200/Eggs+Benedict+No+Sauce.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the Canadian Bacon and<br />
Poached Egg</td></tr>
</tbody></table> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-rcLUtZDTOus/TXg_EEdiMOI/AAAAAAAAACU/YNYpYgL6mnc/s1600/Finished+Eggs+Benedict.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" q6="true" src="https://lh3.googleusercontent.com/-rcLUtZDTOus/TXg_EEdiMOI/AAAAAAAAACU/YNYpYgL6mnc/s200/Finished+Eggs+Benedict.jpg" width="150" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let's add some sauce and<br />
sprinkle some paprika!<span class="Apple-style-span" style="font-size: small;"></span></td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="text-align: left;"></div>Finish with a fruit garnish and you have a delicious meal any time of the day! I just had them for dinner!<br />
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Tip: Since you're using just the egg yolk for the sauce, you can save the egg white in the freezer for many different applications. <br />
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<img height="96" src="https://lh3.googleusercontent.com/-rcLUtZDTOus/TXg_EEdiMOI/AAAAAAAAACU/YNYpYgL6mnc/s200/Finished+Eggs+Benedict.jpg" style="filter: alpha(opacity=30); left: 465px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1147px; visibility: hidden;" width="72" /> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com4tag:blogger.com,1999:blog-2095428469660512794.post-78745772294442038402011-03-07T22:29:00.000-08:002011-03-07T22:29:39.005-08:00The Pampered ChefTPC, The Players Championship. O.k. a little off topic but it almost made me think it was fate. Anyways!<br />
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As some of you may know I joined up to be a consultant for The Pampered Chef™. I went to my first training meeting today and I will say it was quite interesting. The team that went consisted of 15% males and the rest female. Not that there's anything wrong with that! The meeting consisted of learning techniques and tips other consultants have done. Networking and talking with other experienced people. <br />
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If you don't know what The Pampered Chef™ is. It is a company that sells their own line cooking products to households and they rely on "consultants" to do the sales for them. How they go about it is they host shows or demonstrations about the product in their own home, other people's homes or wherever and people can either buy any product they want from the catalogue or what was demonstrated from the consultant. <br />
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What it also does is give the host a discount on many items or they can even earn free items for hosting one of these cooking shows. A host can be a friend, relative, co-worker or even just someone you met at the street. It doesn't matter. What it does for the consultant is it creates networking opportunities for more shows to be hosted by others and therefor broadens the sphere of influence of the consultant. It also creates an environment for recruiting as there are many people who will think, "Hey, I can do this in my free time". A pretty good concept because recruiting = $$ for you. <br />
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So far the products I have seen are fairly well made and durable. Some products even come with a 5 year warranty. While some items may be Gimmicky, most products are solid and I look forward to testing out some of them and letting you guys know what to look for. I had wanted to jump right in and start selling online to people, but I found out that you have to meet a certain sales criteria before you can do that. BUT, I can take orders and fulfill them during my shows and get them sent to you. So the most someone would probably have to wait is a week. (hopefully). <br />
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I'd like to know, of everyone out there reading this blog. Have you had any experience either buying their product, hosting a show or even being a consultant with The Pampered Chef ™? What was your experience like? And if you never had any experience with them. Check them out at <a href="http://www.pamperedchef.com/">http://www.pamperedchef.com</a> also if you'd like to host a cooking/product demonstration you can e-mail me at <a href="mailto:jhuang916@aol.com">jhuang916@aol.com</a>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com2tag:blogger.com,1999:blog-2095428469660512794.post-1992686965835277542011-03-06T19:40:00.000-08:002011-03-06T19:40:09.541-08:00It is well with my soul.One of my goals recently has been to try to be a little more transparent person. Not necessarily show more emotion even though, if you know me, I pretty much wear my emotions on my sleeve. Basically I'm try not to be a jerk and to be more friendly. I am a conservative christian and was raised as such by my parents but recently haven't made much effort to go to church on Sunday mornings as the golf course would always find it's way between the church and myself.<br />
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Today was a rainy day and I actually found myself at <a href="http://www.opccag.org/">Oak Park Christian Center</a> for the morning service. I had no illusions on how the day would go having grown up in a church setting for quite a while I am used to church services and their format. I was greeted with a surprise today. Of all the songs that were and could have been sung, there was one verse and chorus that caught my ear. A hymn by Horatio G Spafford. I could help but feel a few tears form under my eye.<br />
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<ol><li><em>My sin, oh, the bliss of this glorious thought!<br />
My sin, not in part but the whole,<br />
Is nailed to the cross, and I bear it no more,<br />
Praise the Lord, praise the Lord, O my soul!</em></li>
</ol><em> It is well, with my soul</em><br />
<em> It is well, It is well, with my soul</em><br />
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It was my mother's favorite hymn and I found myself being very nostalgic 11 years after she passed away. <br />
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Here is the backdrop of the hymn taken from Wikipedia:<br />
<em> This hymn was written after several traumatic events in Spafford’s life. The first</em><br />
<em> was the death of </em><em>his only son in 1871 at the age of four, shortly followed by </em><br />
<em> </em><a class="mw-redirect" href="http://www.blogger.com/wiki/1871_Great_Chicago_Fire" title="1871 Great Chicago Fire"><span style="color: #0645ad;"><em>the great Chicago Fire</em></span></a><em> which ruined him </em><em>financially (he had been a successful</em><br />
<em> </em><a href="http://www.blogger.com/wiki/Lawyer"><span style="color: #0645ad;"><em>lawyer</em></span></a><em>). </em><em>Then in 1873, he had planned to travel to Europe with </em><em>his family on</em><br />
<em> the </em><a href="http://www.blogger.com/wiki/SS_Ville_du_Havre"><span style="color: #0645ad;"><em>SS Ville du Havre</em></span></a><em>, </em><em>but sent the family ahead while he was delayed on </em><br />
<em> business </em><em>concerning zoning problems </em><em>following the Great Chicago Fire. While</em><br />
<em> crossing </em><em>the </em><a href="http://www.blogger.com/wiki/Atlantic_Ocean" title="Atlantic Ocean"><span style="color: #0645ad;"><em>Atlantic</em></span></a><em>, the ship sank rapidly </em><em>after a collision with a sailing ship, </em><br />
<em> the </em><a href="http://www.blogger.com/wiki/Loch_Line" title="Loch Line"><span style="color: #0645ad;"><em>Loch Earn</em></span></a><em>, </em><em>and all four of Spafford's daughters </em><em>d</em><em>ied. His wife Anna survived </em><br />
<em> and sent him the </em><em>now famous telegram "Saved alone." Shortly </em><em>afterwards, as </em><br />
<em> Spafford traveled to </em><em>meet his grieving wife, he was inspired to write these </em><br />
<em> words </em><em>as </em><em>his ship passed near </em><em>where his daughters had died.</em><br />
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How many people this song has touched? How many lives has this song changed? It reminds me of how God can create something beautiful out of what we perceive as great tragedy. I can't begin to imagine how Spafford felt then. What he went through dwarfs anything that I've ever gone through but it only took one verse and one chorus to remind me of it.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/DwHj7l1M9g4?feature=player_embedded' frameborder='0'></iframe></div>Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0tag:blogger.com,1999:blog-2095428469660512794.post-36545113881895066052011-03-05T16:58:00.000-08:002011-03-05T17:41:06.687-08:00Practice Makes Perfect.It was gorgeous weather in the morning at Boundary Oak For our Tee time. 70 degrees with the sun shining high in the sky. Unfortunately my golf game didn't start off as good as the weather did. My day of golf started as I predicted, I scored triple bogey (Three over par) on the first hole. OUCH! I had a case of the rights for the first 6 holes coupled by a few unlucky bounces. I even got a birdie (one shot under par) on the 7th but still ended up with a 47 on the front nine. <br />
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Now I've been trying to go to the range during my lunch break to hit balls. And my tendancy, as of late, has been shanking the ball to the right. Especially on my short game but I'm not about to let a few bad holes ruin my day of golf! On the back nine I turned around and got 2 birdies and a par for a 41. My total for the day was 88 my best round this year as I've been struggling in the high 90's . Keeping in mind all the practicing i've been doing, I hit the ball straighter on most the holes and I even chipped in for a birdie on the last hole! What a way to finish the day! Check out my scorecard <a href="http://golfshot.com/rounds/detail/64-3807972-3808050">here.</a><br />
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Last thing. I found a great golf giveaway from Srixon. Buy a pack of balls and enter your UPC code <a href="http://webforms.clevelandgolf.com/srixon/masterpieces/">at this website</a>. If Graeme McDowell wins the masters, you will win golf balls from Srixon for a year. If he doesn't win, 10 winners will be randomly selected for a years worth of balls anyways. What do you have to lose? Good luck to all who enter and happy golfing!Jimmyhttp://www.blogger.com/profile/10132392827269700756noreply@blogger.com0