Upcoming posts

Okay everyone, hopefully I’ll be back very soon with posts. I have the pictures ready to go, and am writing up the recipes and commentary today and tomorrow.

Coming up:

– Roasted chicken with Roasted Garlic Mashed Potatoes and Bacon Creamed Corn

– Parmesan, Rosemary, and Potato Pizza

Check back in a day or two!

– Anthony

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Sorry for the lack of updates

Hello everyone, I know the posts have slowed down in the past week or two. I’m workin on a couple but haven’t had time to get them on here. Lol. I plan on getting them in soon, but I hope you’re all doing well!

– Anthony

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Food TV Host/Chef Pet Peeve

Hey all,

Just wanted to say hello. Oh, and also complain about a gross habit that I see people do on TV…a lot… when they are cooking something. Any guesses?

You got it! It’s tasting food by dipping a finger in whatever, then possibly tasting again. Even if I only see it once it makes me think it’s done several times….appetizing, right? Makes you wanna get those reservations to their restaurant ASAP.

And here’s a Seinfeld clip to reiterate my point…Youtube Disabled Embedding on this one, so click on the link:

Seinfeld – Double Dip

Ok, so we’re all human, I’m sure we’ve all done it while we’re cooking. I make a conscious effort to use tasting spoons, but if i slip, will wash my hands ASAP. But if you’re on a show, as a respected chef, or as a mentor for those learning to cook…at least use a tasting spoon (a clean one!) or wash your hands!

Mentioning cleanliness, I’m still planning on doing an overview of kitchen cleanliness and food safety, but need the time to do so. This post should remind me to do that, lol.

Take care! And keep your fingers out of the pot/bowl/whatever! Haha. Happy cooking!

– Anthony

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Show Me Your Grill: Skirt Steak and Grilled Tarragon Potatoes

In the month and a half it has been “cold” here in South Florida, and probably a little longer before that, I had kinda forgotten that I had a grill sitting outside, being so busy with work and other things. Well, I figured it was time to bring it out of retirement and grill up some skirt steak.

It’s been at least 3 months since I last grilled up skirt steak, as posted in Thrill of the Grill: Sunday, September 19th, 2010. I didn’t have any recipes posted on that though, so here ya go! It’s a very simple recipe, with a quickly assembled dry rub spice mix. I didn’t make a whole lot of it, only lightly coating the steak in the seasoning instead of rubbing a ton of the rub on the steak, barbecue style.

If you want more seasoning, double the spice rub recipe. Add whichever spices you like as well, or take out any you don’t. If you like it a little sweeter, add a little brown sugar…just note that it may burn, leaving a charred taste if you cook it at too high a heat.

Here’s a quick tip, take the steak out about 30 minutes before cooking it to let it come to room temperature. This will help you avoid overcooking the outside and having a raw (not rare, raw) interior.

Also, to get things done fairly quickly, get the potatoes cooking about 10-15 minutes before you start to grilling the steak. This way, you can get them grilling soon after the steak is done. You just want to mark them on the grill over high heat for a couple minutes, then toss them in the tarragon dressing.

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Stuffed Turkey Tenderloins

I know, a turkey post after the holidays? “Ugh, not again!” you must be thinking if you’re a holiday carnivore. But wait, this one is a quick meal, and it didn’t take hours to make. No laboring over the turkey, basting it, etc. It can be made as a fairly quick weeknight dinner.

For this recipe, I used turkey tenderloins. Due to the very low fat content in this cut of meat, it is very easy to dry out, but if cooked properly, is very easy to make, and is fairly tasty and good for you depending on how you season it. I butterflied the tenderloins, stuffed them, seared them, then finished them off in the oven.

Instead of a traditional stale bread or cornbread stuffing, I made a quick stuffing of onions, garlic, spinach, and panko bread crumbs, moistened with some extra virgin olive oil to give the stuffing and the turkey some fat. It was quite delicious, and only took about 5 minutes to throw together, not 45 minutes or more like a traditional stuffing.

Serve it with whatever sides you like. I served with some vegetable rice, seasoned with some garlic powder and a slight amount of butter. But it would be great with mashed potatoes, some roasted mushrooms, asparagus, or whatever else you like.

On another note, the sauce was almost a cooking fail. I attempted to make a sour cream sauce using the pan drippings, but I had the heat too high and it broke, leaving a grainy puddle of a sauce. So I improvised and made a balsamic vinaigrette to spoon over the turkey.

 What You’ll Need:

Turkey / Stuffing:

– 2 turkey tenderloins

– 1 medium onion, chopped

– 1 box of chopped spinach (10 oz), defrosted and pressed to remove all liquid

– 2 cloves of garlic, chopped

– ¾ cup panko bread crumbs

– ¼ cup olive oil

– Garlic Powder

– ½ cup grated parmesan cheese

– Smoked Paprika

– Salt

– Pepper

 Basic Balsamic Vinaigrette:

 – ¾ cup olive oil

– ¼ cup balsamic vinegar

– Garlic powder (or you can use minced garlic)

– Salt

– Pepper

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The How-To:

Turkey & Stuffing:

Note: Preheat oven to 350 degrees Fahrenheit

1: Heat a skillet over medium heat and add some a few teaspoons olive oil

2: Chop the onion and garlic, and then add to the hot oil. Season with some salt and pepper. Stir frequently so garlic does not burn.

3: After about 4 minutes, when onions are soft and begin to become translucent, add the spinach in and season again slightly. After cooking for a couple minutes, add the bread crumbs and the olive oil. Let the crumbs toast slightly in the oil and keep stirring. Turn off the burner and remove from heat to let cool a few minutes.

4: Butterfly the turkey tenderloins (split in half without cutting all the way through) and press it down flat. Season the inside with the salt, pepper, garlic powder, and smoked paprika.

5: Place about 2-3 tablespoons of the stuffing In each tenderloin and flatten into a thin layer. From one end lengthwise, roll up the tenderloin tightly, making sure to keep the stuffing inside.

6: Tie the tenderloin in sections using some butcher twine. This will ensure even cooking.

7: Season the outside liberally with salt, pepper, garlic powder, and smoked paprika.

8: Heat a skillet over medium-high heat and heat up some olive oil (or your favorite type), about 2 Tbps, or enough to coat the bottom if using a stainless steel pain. Sear each side of the tenderloin for a couple of minutes to develop a crust, then slide the entire pan (MAKE SURE it is oven safe, and check how high the pan’s tolerance is) into the oven.

9: Cook until the internal temperature registers about 165 degrees in the thickest part of the meat itself, not the stuffing. You can also do the old knife test, where you cut open the thickest portion to ensure that the inside is cooked through. No Salmonella here!

10: Remove from the oven and tent (cover) with some foil, resting for another few minutes. The turkey will continue to cook another 5 or so degrees to reach the perfect temperature. Cooking to a higher temperature will risk drying it out. Remove the twine, and then slice into rounds. Serve with your desired side.

Vinaigrette:

1: Add ingredients to a small bowl, then whisk until fully emulsified (blended together). Since this isn’t stabilized by any mustard, egg yolk, or mayonnaise, it will separate after a few moments. Just mix again vigorously until re-blended, then spoon over the turkey.

Hope you enjoy!

– Anthony

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Happy New Year!

Hey everyone, Happy New Year! Hopefully this year will be a positive one for all of you. And hopefully you all have a great culinary year as well! Try out new  foods, or try making something adventurous or outside your comfort zone.

New Posts are coming soon. I made some stuffed turkey tenderloins, and also grilled skirt steak with grilled potatoes in tarragon dressing.

All the best! Have a great year.

– Anthony

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Interesting ice cream idea…

Okay, I know I had a poll a few weeks back on what flavor ice cream to make. Thanks to all of you for suggestions. On the actual survey I got 3 responses, but got several more from you personally, including: Pistachio, plum, anything chocolate, etc.

I definitely think all of those are great ideas. I will consider them. I will also probably focus on the Bananas Foster ice cream, White Chocolate Peppermint ice cream, and the cookie pieces ice cream soon.

I was thinking…chocolate covered bacon ice cream, maybe with some maple flavor? LOL, too crazy?

Just a random thought.

What do you think? Comment back.

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