verndewd
30-03-2009, 02:30 AM
talent is talent mates ;)
Primer: sanitation
warm soapy bleach water is your best friend in the kitchen. Salmonella is a nasty bug as are many other food poisons, To ward off potential bacterial issues , always wash hands when changing from one food type to another in warm soapy bleach water about a capfull of bleach to a gallon will do.make sure you rinse the bleach off and remember that bleach is literally dead in the water after about 20 minutes or 30. so change the water if the cooking process is involved.
the same process is incredibly important for cutting utinsils and surfaces. Cook safe :D
An appetizer I love I call it the killer because I ate it for 3 days until I realized the hives I was getting was caused by the cheese. when my throat started swelling I stopped eating ;)
Open up a pepperoncini with a slice that doesnt quite split it in half
stuff with gorgonzola wrapped in fresh basil and a 1/8th wedge of roma tomatoe
I like fesh garlic in this and drizzling some pepperoncini juice. the juice makes this one IMO.
app 2
My most favorite snack while working in a french kitchen in miami.
thin slice of whatever you use for steak tartar, yes raw :D
wrapped around french bacon cured with white wiine (cooked crisp in cubes) frsh garlic and cracked pepper.stabbed with a tooth pick , maybe drizzled with infused olive oil. experiment
aglio
1 cup olive oil
1/2 cup mined italian parsley
tbsp crushed red chilies
salt to taste
Toss with pasta of choice. dress up with black wax parmesean(aged 10 months) basil and roma tomato slices.
chickie parmesean
2 med chickie breastages
mixture in equal parts of food processed cornflakes and unflavored bread crumbs.
dish of flour
egg wash
shredded mozz with parmesean and any other tastey italian cheese (use discretion)Dry White and flavorful is the rule.
flatten chickie breasts with a smooth hammer taking care not to shred the meat, fillet if the breast is too thick. 1/4 inch thickness max before pounding breastages.
dredge flattened chicki breasts through flour then egg and finally bread crumbs fry in preheated pan with plenty of olive oil.
any sauce you like will do be it alfredo, marinara or both, I suggest;
diced tomatoes (romas blanched peeled and seeded and stewed)
or canned and run through a food processor until very slightly lumpy
with white casarsa table wine
red chilies to taste
italian parrsley(destemmed) chopped
salt to taste.
prepare oven Boiler setting with the shelf high
prepare pan with nonstick spray
assemble breastages with sauce and then cheese on top
broil till browned
eat !! or take pictures and feed to needy children :p
Almost forgot ; I cooked for 17 years professionally.
Primer: sanitation
warm soapy bleach water is your best friend in the kitchen. Salmonella is a nasty bug as are many other food poisons, To ward off potential bacterial issues , always wash hands when changing from one food type to another in warm soapy bleach water about a capfull of bleach to a gallon will do.make sure you rinse the bleach off and remember that bleach is literally dead in the water after about 20 minutes or 30. so change the water if the cooking process is involved.
the same process is incredibly important for cutting utinsils and surfaces. Cook safe :D
An appetizer I love I call it the killer because I ate it for 3 days until I realized the hives I was getting was caused by the cheese. when my throat started swelling I stopped eating ;)
Open up a pepperoncini with a slice that doesnt quite split it in half
stuff with gorgonzola wrapped in fresh basil and a 1/8th wedge of roma tomatoe
I like fesh garlic in this and drizzling some pepperoncini juice. the juice makes this one IMO.
app 2
My most favorite snack while working in a french kitchen in miami.
thin slice of whatever you use for steak tartar, yes raw :D
wrapped around french bacon cured with white wiine (cooked crisp in cubes) frsh garlic and cracked pepper.stabbed with a tooth pick , maybe drizzled with infused olive oil. experiment
aglio
1 cup olive oil
1/2 cup mined italian parsley
tbsp crushed red chilies
salt to taste
Toss with pasta of choice. dress up with black wax parmesean(aged 10 months) basil and roma tomato slices.
chickie parmesean
2 med chickie breastages
mixture in equal parts of food processed cornflakes and unflavored bread crumbs.
dish of flour
egg wash
shredded mozz with parmesean and any other tastey italian cheese (use discretion)Dry White and flavorful is the rule.
flatten chickie breasts with a smooth hammer taking care not to shred the meat, fillet if the breast is too thick. 1/4 inch thickness max before pounding breastages.
dredge flattened chicki breasts through flour then egg and finally bread crumbs fry in preheated pan with plenty of olive oil.
any sauce you like will do be it alfredo, marinara or both, I suggest;
diced tomatoes (romas blanched peeled and seeded and stewed)
or canned and run through a food processor until very slightly lumpy
with white casarsa table wine
red chilies to taste
italian parrsley(destemmed) chopped
salt to taste.
prepare oven Boiler setting with the shelf high
prepare pan with nonstick spray
assemble breastages with sauce and then cheese on top
broil till browned
eat !! or take pictures and feed to needy children :p
Almost forgot ; I cooked for 17 years professionally.