Tinfoil Chef

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It’s getting to be that time of year again and soon enough the playoffs and then the Super Bowl will be upon us. This means that it’s time to start making sure that all of your game day recipes are in order and fine tuned so that they come out just right. For example there’s quite a variation on what people like for Chicken Wings.

Some prefer the milder ones, others (such as myself) like ‘em to be hot enough for spicyness but not bad enough to burn and then there’s those who want their wings just as hot as can be, ideally hot enough to cloud up their contact lenses again with every tongue searing bite.

I’ll stick with something that isn’t quite so … dangerous. I like spicy just fine, I prefer it in fact, however I don’t care for things to be so hot that I can’t taste anything else but the burning. (I’d also kinda like it if my stomach lining remained intact as long as possible)

Start out getting the oven preheated to 375 degrees, then take a dozen chicken wings and cook them in boiling water for 10 minutes to remove the fat and set them aside to cool.

Using a mortar and pestle to grind together 5 crumbled bay leaves, 3/4 teaspoon caraway seeds, 1/2 To 3/4 tsp. cayenne pepper, 3/4 teaspoon ground cumin, 3/4 teaspoon Ground coriander, 4 finely minced garlic cloves, 1 1/2 teaspoons dry mustard, 2 teaspoons of paprika, 3/4 teaspoon of dried thyme leaves, and 1/2 teaspoon of salt for about 10 minutes.

Add 2 tablespoons of brandy and 2 tablespoons fresh lemon or lime juice to the ground herb and spice mixture and stir it into a thick paste

Brush both sides of each wing with the herb paste and arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is crisp (approximately 30 minutes).

12 chicken wings with the tips removed
5 crumbled bay leaves
3/4 teaspoon caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 finely minced Garlic cloves
1 1/2 teaspoons dry mustard
2 teaspoons of Paprika
3/4 teaspoon of dried thyme leaves
1/2 teaspoon of salt
2 tablespoons of brandy
2 tablespoons fresh lemon or lime juice

Technorati Tags: football playoffs, recipe, chicken wings, game day snacks, football season, cajun chicken wings

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A large majority of people require at least one good cup of hot coffee before they’re able to function first thing in the morning. If you want your coffee to give that instant energy and mood improvement, Espresso can be an ideal solution. There’s a lot of ways to make Espresso to suit your personal taste.

Espresso was first produced in Italy and it’s been very popular all over the world since. making great espresso is something of an art form, and without the knowledge of coffee it can be difficult to do.

Espresso is made using a special espresso machine. It’s basic function is pretty much the same as ordinary coffee makers. You put coffee grounds into it, add hot water and start it up.

Some espresso machine’s have a measure to insure that you use the right amount of coffee. If yours has one then it’s a good idea to use it. Smaller Espresso machines need water added a cup at a time. Larger machines can hold enough water for several cups.

Once the water tank is filled and the coffee grounds are loaded in the machine you simply press a button and hot water runs through the coffee grounds and into your cup. For the true espresso lovers among us, it’s is ready to serve at this point. If you decide you don’t want your coffee quite so strong theres a few things you can do.

You can put a little bit of milk and foam in the espresso to make it a Macchiato. For a weaker espresso, called a lungo, more water is used. Doubling the amount of coffee grounds in an espresso, sure to give a serious energy rush is called a Doppio.

I think almost everyone knows about cappuccino, which is made from an espresso with froth and milk. If you add milk to an espresso without the froth you have a cafe latte where the milk is warmed up and floating on the top of the drink. Those with more of a sweet tooth, you’ll like a mocha with chocolate and milk added.

Espresso, with just a little milk is called a Cartado, there’s also an Americano, an espresso that is diluted with hot water.

No matter what your taste you can find an espresso coffee to suit your taste.

Technorati Tags: italian coffee, european coffee, strong coffee, coffee, espresso machine, espresso, cappuccino, macchiato

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Before I get to the Apple Dumpling Dessert, I’m going off topic briefly to talk a bit about Saint Xavier University’s Online Master of Science in Nursing program. That’s right, it’s an online course for an online MS nursing CNL (Clinical Nurse Leader) degree.

This school isn’t some fly-by-night outfit run from somebody’s web server either. It’s an established, accredited school that first opened it’s doors in 1846 and is fully accredited by the Commission on Collegiate Nursing Education. All content and direction of the online courses are still overseen by their faculty and instructors.

Their MS-CNL program was designed to meet the needs of today’s Nurses with the flexibility of online delivery which makes it easier for people with busy work schedules to still fit in higher education.

Graduates of their online Master’s degrees find themselves prepared for wide variety of demands of the field and the changing needs of employers. Combined with a weekend of applied campus experience, the online course’s flexibility is designed for today’s busy students. These online programs give students the flexibility to complete a degree around the busiest of personal schedules.

Now, since all of that studying and degree earning has no doubt made you hungry, it’s time to reward ourselves with that Apple Dumpling Dessert.

Start out by peeling, coring and then thinly slicing 2 1/4 pounds of cooking apples. Then put the apple slices in a 12 inch skillet and add 3/4 cup sugar, a cup of water and 2 tablespoons of lemon juice and stir well.

While that’s heating up, stir together 1 cup of biscuit mix and 1/3 cup of milk until the mix is moistened.

When the apple mixture gets to boiling, dumpling mixture in 6 portions over the apples. Let that simmer uncovered for another ten minutes. Sprinkle it with cinnamon and sugar. Then cover and simmer until the apples are tender and the dumplings are cooked all the way through (about another 10 minutes).

Apple Dumplings:
2 1/4 pounds of tart cooking apples
3/4 cup sugar
1 cup of water
2 tablespoons of lemon juice
1 cup of biscuit mix
1/3 cup of milk

Topping:
1 tablespoon of sugar mixed with 1/2 teaspoon of cinnamon

I know they’re technically a dessert, but I think they’ll go just great with a hot morning coffee.

Technorati Tags: treats, dessert, apple dumplings, recipe

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I have, over the years, had a lot of great sandwiches from Subway. Generally speaking their stuff is pretty good (even if a bit pricey) and it’s been consistent for years. Then in recent months we’ve had occasion to revisit a local Subway after a pretty long dry spell in between and There’s something that my wife noticed right away that I still can’t figure out.

They now make their sandwiches upside-down.

That’s right. The sandwiches are still great, made to order and so on. They’re just upside down. The meat items are now placed on the “top” half of the bread and the “toppings” are now placed on the bottom. We asked the person making the sandwich why they were doing it that way and they could only shrug and say that was the way they were told to make them. Which is what bugs me.

You see, Subway has always made a big deal about how their people have to be trained in detail how to make the sandwiches. In fact, the sandwich makers are called “Sandwich Artists”. Given their specialty, I’d think that Subway would get the construction order right. I mean, they’re called “Toppings” for a reason, they go on top.

I realize that a lot of people will say that it doesn’t really matter, so long as all the right stuff is on the thing and to a point they’re right. However, when I get out a sandwich and unwrap it, I expect the “Toppings” to be on the “Top” of the sandwich. When it’s not built right, there is a much higher chance of the meats, toppings, or condiments managing to escape the confines of the bread, making a mess.

So I’ll ask that any Subway employees who read this please pass this on to the higher ups. Sandwiches are supposed to be built a certain way. If they’re not, they cease to be sandwiches and turn into messes waiting to happen.

Technorati Tags: sandwich making, messes, sandwiches, subway, sandwich mess

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Some say that microwave cooking where you do more than just heat some frozen thingy and eat it quickly is more a science than an art. I think that mostly people say things like that because the microwave’s control panel intimidates them just a bit. Things like setting power levels and exact cooking times overwhelm some. Fortunately, it doesn’t have to be like that.

Microwave cooking, like most other kinds, is a lot more forgiving that you might expect. For one thing power levels are subjective. 100% power in your oven might only be about 50% or 75% in somebody else’s. That’s why I seldom bother with changing the power levels. Instead, I’ll tinker with the cooking times until the consistency, texture and overall appearance and smell of the food is what I’m looking for.

For that reason when a recipe calls for a given power level and time, I’ll pass it on that way with the understanding that no two ovens are exactly the same. Even if they’re the same make & model that were bought on the same day from the same store there will be differences. Therefore microwave recipes need to be adapted to your particular oven and taste.

Steam about 2 cups of Broccoli florets for about two minutes, then Moisten 2 cups of Stuffing mix. Combine broccoli & stuffing and set it aside for a moment.

Put four chicken breasts in a baking dish and sprinkle with a bit of black pepper. Top each piece of chicken with a slice of swiss cheese and a slice of ham. Follow that with the stuffing mix.

Cover the baking dish and and microwave on medium-high (70%) for about 15 minutes, rotating dish three times (it’s a lot better if you have one of those units that constantly turns the dish.

When it’s done, uncover it and top it with a can of chicken gravy, microwave on high for another minute or two to heat the gravy and you’re good to go.

Technorati Tags: microwave, chicken, cordon bleu, microwave cooking, recipe, casserole

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One of the things that make losing weight difficult is that so many have a hard time burning off the excess calories. It’s hard enough when you think about the fat that you’re trying to lose, then along comes the thought of burning off the calories that you eat with every meal.

All of a sudden it seems like there’s an almost insurmountable problem. Fortunately it’s not *that* impossible. For one thing, you *need* a certain amount of calories to fuel normal operation of the body. You just need to burn up any amount that’s more than you eat. This way stored fat gets used up. One way to speed this up is with fat burning foods.

These foods help you because you actually burn a few more calories to digest them than they contain, resulting in a net loss. Mind you, fat burners aren’t a license to go crazy and load yourself up. It’s still important to eat a proper, balanced, diet that contains all of the nutritional stuff you need.

Here’s a list of “fat burning” foods. It’s made up mostly of fruits and vegetables that require a fair amount of the body’s energy to digest. Eating dishes that include as much of this as you can reasonably manage, combined with a decent exercise program will increase your metabolism and burn calories faster for several hours after the exercise is done.

apples, apricots, artichokes, asparagus, beets, blackberries, blueberries, broccoli, Brussels sprouts, cabbage, cantaloupe, carrots, cauliflower, celery, cherries, chives, cod, corn, crabs, cranberries, cucumbers, eggplant, flounder, garlic, grapefruit, grapes, green beans, honeydew, kale, leeks, lemons, lettuce, limes, lobster, mangoes, mushrooms, nectarines, okra, onions, oranges, papaya, parsley, peaches, pears, peas, peppers, pineapple, prunes, pumpkin, radishes, raspberries, red cabbage, sauerkraut, scallions, spinach, squash, strawberries, string beans, tangerines, tomatoes, turnips, watermelon

As you can see, there’s a lot of things here, enough so that even if you avoid the things that you just plain don’t like there will still be plenty of choices. Getting ready to write this I also read that the calcium in dairy products such as milk, cheese and yogurt also helps them to qualify as fat burners because they increase breakdown in fat cells.

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Jambalaya is A Cajun and Creole dish that’s made up of rice, smoke sausage, cubed ham, aromatics, and pretty much any meat the cook likes or has available.

In spite of how it sounds, Jardiniere isn’t a French drug rehabilitation facility. Instead it’s a main course made up mostly of new spring vegetables such as lettuce, peas, green beans, carrots, turnips, and flavored with bacon or salt pork. It could also contain baby artichokes and young celery and fennel hearts, or cauliflower. Now doesn’t that sound more appetizing than a drug rehab? I thought so.

To Julienne something is to cut it into long thin matchstick size strips, such as French fries.

Jus is the natural juices released by roasting meats and poultry. Some sandwiches are served “Au Jus”, which means “with the meat juices”, it just sounds better in French.

Technorati Tags: food info, terms, cooking terms, terminology, food terms

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Martha Stewart has a blog contest going on “The Martha Blog” that’s going to get some blessed folks a shot to have their blogs featured on hers.

From what I’ve seen so far, this will probably include a “do-follow” link to the blogs featured which is pretty cool because it isn’t every day that you get a shot at a free link from a high visibility blog like that one.

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I’ve gone and managed to be so occupied with other projects that I haven’t done anything here in a week. It’s also been quite a while since I did one of those posts that talk about cooking terminology so I thought I’d kill two birds with one stone and get back into some terminology.

Bouillabaisse, with it’s fancy French sounding name isn’t nearly as ultra fancy as it sounds since it’s really a Mediterranean seafood soup.

Bouillon is French for broth. Specifically the liquid that results from simmering meats, vegetables, and aromatic herbs and spices in water until all the nutritional value of the meat is cooked out into the water and the broth jells whenit cools.

Bouquet Garni Is one that I haven’t heard before. It’s A bundle of parsley stems, dried thyme, and a large bay leaf, tied together and left to float freely in broth, stock, or sauce.

To Braise something (usually meat) is to cook it in a small amount of liquid (This is also called stewing or pot roasting). Unlike poaching in which the food is submerged in simmering liquid, braised dishes use a smaller amount of liquid. Usually, the reason for braising is to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.

To Bread something is to coat things that are going to be sauteed or deep fried with flour or a breadcrumb mixture to create a crust.

Technorati Tags: food info, terms, cooking terms, terminology, food terms

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Not long ago my wife found a recipe, Layered Beef and Potato Casserole on Lisa Cooking that really looked great. After a lot of time meaning to do something with it, I recently took a shot at making it. What follows is the sad tale of how a good recipe ended up turning out, um… passable.

I’ll start here by saying that if I’d made it according to the original directions it very likely would have turned out fine. However, partly because some ingredients weren’t available and partly because I wanted to double the recipe, I just had to tinker with it a bit. For example I used a 14 x 10 x 2 baking dish instead of the 12 x 8 originally called for.

The first substitution I made was to use ground turkey instead of ground beef. The main reason for this is that because of the cost of beef these days we don’t have it around very much, plus we like the fact that turkey is so much more “grease free”. So I ended up using 2lbs of ground turkey.

The only frozen mixed vegetables we could find at the time was a stir-fry mix that included broccoli florets and baby corn.

The frozen potatoes O’Brian with peppers and onions weren’t available so I used some frozen hash browns that I mixed up with some sauteed onions and green peppers. That part did pretty good except that doubling the potatoes made for way too much.

I got the 2lbs of ground turkey browned and crumbled, added the four cups of mixed vegetables and the two 12 oz jars of gravy and a teaspoon of salt. This was allowed to cook until thoroughly heated and the veggies were thawed.

Then I sprayed the baking dish and put in a layer of potatoes (six cups) and then put in the turkey & veggie mixture and a layer of cheese. I topped it with the remaining six cups of potatoes.

This took about an hour and twenty minutes or so to cook through after which I topped it with shredded cheese and put it back in to melt the cheese.

The result smelled great but there was a decided excess of potatoes. Next time I try this one there’s going to be a lot less potato involved. I’ll probably also add more gravy as what was used got soaked up by the potatoes.

This didn’t exactly turn out “bad”, because I’m still eating leftovers of it and more has been frozen for later but It could have turned out a lot better. Next time I’m certain it will.

Technorati Tags: casserole, recipe, potato, double, unsuccessful

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