The Journey Begins

Thanks for joining me! I received Frank Bruni and Jennifer Steinhauer’s cookbook, A Meatloaf in Every Oven as a gift and decided to go on a journey with a new meatloaf every week.  Then I thought, “why limit it to meatloaf”? A new meatloaf will be featured every week, but we’ll add some other food…

Mushroom Hot Pot

When you are away from home for an extended period of time, it’s not uncommon to want some comfort food that reminds you of home.  When I was in Saigon I wanted an American Hamburger with yellow mustard.  That I could find at Burger King, but it wasn’t the comfort that I craved. I tried…

Sous Vide Broccoli and cheese stuffed chicken breast

I had been thinking about doing some sort of stuffed chicken breast, but I usually don’t like the way they come out with toothpicks sticking out all over the place and the stuffing still leaking out.  I could try meat glue once again, but I’m not real comfortable with it yet.  Then I came upon…

Sous Vide Corn on the Cobb

It’s Spring, and along with it comes fresh corn.  There are so many ways to cook corn on the cobb, but I really like cooking it sous vide.  The corn retains it’s sweet flavor and because you cook it at a lower temperature, it doesn’t get over cooked.  Awesome for a BBQ! Ingredients Corn Vacuum…

Spanish Vegetables

  Ingredients Diced Onion Diced Red Bell Pepper Zucchini (cut into matchsticks) Fresh Corn (cut off cobb) Diced fresh Tomato Paprika Salt Method Sweat onion and bell pepper ink butter till the onion is translucent and the pepper is softened. Add the zucchini and corn and sauté till almost done, then add the tomato and…

Cheesy Chorizo Loaf

This is my second stop in my Journey through A Meatloaf in Every Oven.  Rather than go through my journey A -Z, I’ve decided to skip around and make things interesting.  This recipe is from the “Around the World” section.  Ingredients Spanish Chorizo (NOT MEXICAN) (1/4” cubes) Long grain White Rice Queso de Mano cheese…

Strawberry-kiwi Blossom

I tried this when I was learning to make foams.  The foam in this dessert can be made using emulsification of kiwi purée or using a culinary whipper to foam the purée. The dessert in the photo is about 3” in diameter. Assembly Method Take a dessert dish a little larger than 3” in diameter…

Reheatza Review

We saw the ads for the Reheatza on TV and thought it might be a good idea for a Mother’s Day gift for my Mother-in-law.  We purchased the Reheatza from the “As Seen on TV” section at our local pharmacy and I decided to put it through it’s paces before proceeding with it as a gift….

RedBull?

I found these cans of RedBull when I was in Vietnam.  I’m used to the blue and red cans in the U.S., but had never seen one like this.  I still don’t know if they are real with region specific packaging or  a knock off. I emailed  a photo to Red Bull in the U.S.,…

Mekong Delta Pineapple Fried Rice with Chicken

My friend Shane came to visit me when I was working in Vietnam and I thought it wold be fun if we did a motorbike tour into the Mekong Delta that included a cooking class. We picked up our motor bikes, drivers and tour guide  from Vespa Adventures at the Zoom Cafe in Saigon and drove…

Smothered Mexican Stuffed Chicken

This recipe goes back to the days when I was first experimenting with meat glue and sous vide.  On reflection today, those may or may not have been good choices. Ingredients Chicken breasts Meat glue Ground beef taco filling Green Chilies (canned) Pork green chili (or vegetarian) Mexican blend shredded cheese Salsa or pico de…

White Chicken Chili

I really embrace Sandra Lee’s idea of Semi-Home made.  I love to use seasoning packets and other prepared items and then add my own spin. It’s April 23 and we had more snow off an on all day, so I thought one last hearty soup or chili for the lingering winter would be good.  I…

Mini Tostadas

I love tostadas, but they aren’t usually on the top of the list when we have Mexican food night.  These mini tostadas are perfect for your Cinco de Mayo party.  You can make them  with a variety of base layers, so you will have several options in one appetizer (or you can consider it 3-4…