It so happened that this week my bro in law Tim shared some of his catch of corn kernels and slacked lime (a.k.a cal), from his meandering in Mexican grocery stores. I saw Alton Brown’s episode on how to make corn tortilla from scratch so I went on and tried it out. People – why on Earth are you still buying corn tortillas as the store? Don’t give me the “convenience” story. You will have to try this at least once – you’ll make yourself a favor. Please!
With three days before Christmas, while the southern plains are pummeled with snow storms, Chicago enjoys a strange mild winter with temperatures in the mid 40s with no precipitations! As much as I enjoy a white Christmas, and believe me, we have quite a bit of those in Chicago, I also appreciate spending time in the kitchen, baking, instead of shoveling snow.
So, what happens if you like to cook, you like writing songs and like video-production? You might start singing about recipes and post them in a videosong. Which just happened with me. It’s a practical song that you can actually cook! Crepes Recipe is the debut song from a collection of videosongs I plan to post in an album called “Kitchen Tunes”.
You can download the Crepe Recipe mp3 for free from Reverb Nation.
Please leave a comment and let me know if you cooked this Crepes Recipe and if you liked it!
Shrubs, flowers, ornamental trees of all sorts, are very common to find in a usual suburban backyard but a Pawpaw tree? That’s what you will find if you come to our backyard (actually two of them).
For those of you lucky dogs and ducks that inherited a piece of my multi-million dollar sourdough starter, here is the first blog post in the series discussing how to actually bake a sourdough bread that will gain back your spouse’s respect, as your kids and friends would bow in front of you and address you as “Your Royal Majesty”. This series is a remastered version of the original Sourdough Chronicles I wrote a while ago.
Many of you are aware by know of my obsession with Alton Brown’s Good Eats food network show. It is possibly because of my affinity to science, cooking, film making and… geeky-ness. The Good Eats show captures all these in a fascinating way, so each episode is a new load of knowledge, history tips and tricks, and a wonderful recipe that makes sense — unlike other food shows where the star just slaps you with a recipe and that’s it.
Look, I understand that everyone who puts his or her hand on a Godiva’s Pumpkin Spice and Caramel Pecan Bark coffee should instantly think of brewing it and drinking it as fresh or in a beverage of sorts. But why not trying these coffee blends in a dessert recipe like Tiramisu, and sipping freshly brewed along with it?
I am also a musician, and like to improvise on my guitar when we are getting together with a couple folks for a jam-session. This recipe will give you the freedom of doing just that… culinarily speaking (don’t use this dish to play music, it might get awkward). It’s my Mother-in-Law’s Stir Fry recipe that was posted on one of those church Cookbook collections. It beats a lot of recipes out there, and I can vouch for it since I am making it every other week! The secret is in the garlic, of course. Read on, good people…
Looks like I’ve been having my fill of BBQ this summer. Every Friday I pull it out and start improvising with whatever I have at hand that day. So the other day I opened an almost empty, un-inspiring fridge, to discover that I sill have a couple frozen chicken breasts, cream and blue cheese, olives, lemons, parsley and garlic and butter. “Garlic and butter!” I thought to myself… I am saved!
The Art of Slitting
Use this recipe as a guideline for stuffed chicken breasts. You can use whatever you have available to stuff, from spinach to pesto, dried fruit (like figs or apricots), artichoke hearts or asparagus tips. If it comes down to anything that you might have to pay attention to is how to slit the breast to make a nice pocket without ripping it.
The way I found it works is by placing the breast half horizontally on a cutting board and making an incision on the plumpier side of the breast not wider than say 1 inch then carefully making the inside pocket wider, working with the tip of your knife, going as close as possible to the edges without ripping.Once you stuff the breast, seal it with a wooden toothpick and off you go!
The ones here were stuffed with a mix of cream, Parmesan, blue cheese butter and garlic mix, sun dried tomato halves, olives and parsley
I marinated my stuffed chicken breasts in a mixture of olive oil, lemon juice, lemon zest, parsley and garlic for about 1 hour before they went on a hot charcoal grill. There I had to babysit them pretty often by turning every 5 minutes or so, I got a nice crust and color.
So, really, try your hand at this — you will impress yourself and those around you!