July 2006 Archives

As I mentioned Friday, we're supporting our troops and Operation Gratitude by offering a special product! For $7.99, you can buy two tins of Survival Spice™, normally an $11.98 value. We'll then ship, at our expense, your donated tins to Operation Gratitude to be included in the packages that they ship overseas.

You can get more information about this program here. I'll be posting reminders, but just to be certain everybody's aware of this program, I've posted an ad in the right sidebar so you can order at any time! If you would like to add this sidebar ad to your blog or website, email me and I'll get send you the image and the underlying code.

Just to summarize:

• You personally will receive no tins if you order this product, you are donating them to Operation Gratitude.
• You can certainly order our regular products to be shipped to you in the same transaction as well.
• Operation Gratitude is a 501(c)(3) organization, so your donation of $7.99 is tax deductible.
• We respect your privacy and we never share customer information, so if you would like an acknowledgment of your donation directly from Operation Gratitude, just indicate this in the "Special Instructions" box during the checkout process, and we'll forward your name and email address to Carolyn, who created this wonderful organization.
• You can donate as many tins as you like!
• If you prefer to donate cash instead, you can donate directly to Operation Gratitude by visiting their website.

Whatever your politics, our troops are overseas, and sadly will be there for some time yet. Operation Gratitude's collections for the big holiday shipments will begin in a few months, and their goal is to put together at least 40,000 packages on their next drive. I'd like to include a tin of Survival Spice™ in every one, but until we can afford to do it on our own, I need your help!

I know, another vegetarian dish, blah blah blah, but when you can pack a dish totally full of great flavors and make it healthy, it's just good, period.

Did I just say that?

I mean, I'm such a carnivore-- stuff me full of spare ribs, a Cowboy Ribeye, or a grilled chicken and I'm a happy guy, believe me.

But I've always enjoyed veggie dishes that are packed with flavor- a great veggie curry, or spinach and garlic pizzas, that don't make me aware that I haven't had any meat in the entire meal. So when I saw beautiful red bell peppers with a perfect shape for stuffing, I knew what was going to be on the menu.

Over at my "day job", Desert Island Foods™.com, we have a number of customers who have been buying tins of Survival Spice™ to send to loved ones in the military overseas.

In the past, we've supported organizations like Fisher House, which does a great job of providing temporary housing for families of injured solders in the States. But the idea of working with an organization that could get Survival Spice™ into the hands of troops overseas, that are living on mess hall food and MREs, really appeals to me. So in my research I found out about Operation Gratitude, which has sent over 150,000 care packages overseas to date.

Whatever your politics, the troops are there, and sadly will be there for some time yet. Operation Gratitude's collections for the big holiday shipments will begin in a few months, and their goal is to put together at least 40,000 packages on their next drive. I'd like to include a tin of Survival Spice™ in every one, but until we can afford to do it on our own, I need your help! I'm going to set up a program so that you can order two tins for just a bit more than the price of one. Both tins will be sent directly to Operation Gratitude. We're still finalizing the details, but I'll have more information next week.

Here's an excerpt from an Operation Gratitude press release, below the fold:

Happy Friday, everyone! Another long but fulfilling work week is winding down out here in the desert. I don't know about you, but at 5:00 today I'll be running out the door as if an ice cream truck just lost its payload outside.

Janella, Keeper of The Funny, has sent in another great joke this week, for which we should all be grateful.

Have a really great weekend. Treat yourself to a good meal, or better yet cook one yourself and email me, and tell us about it! Send along a good joke you've heard recently, too. (No, not that kind of joke...)

Thanks for reading!

(Photo: Paul's Chicken Chilebrown Bleu. I had to sharpen this a bit in Photoshop, possibly something "went wrong" with Paul's camera lens during an afternoon at the grill, indulging in a few adult beverages...)

Well, Biggles started it. After sending me a sneak peek at the Grilled Chicken Cordon Bleu he had made, we got to emailing about how to do it differently, and through that afternoon we had convinced ourselves that not only should he post it, but that I was going to give it a try using a different approach.

Paul, aka Chilebrown, of course got wind of this, and deciding that a venture involving poultry, pork and cheese was a noble undertaking indeed, sent me this:

You guys were killing me with your Cordon Bleu. I am giving it a stab. I am kicking it up a notch. I boned the chicken and stuffed it with "Paul Bertoli's Italian Sausage". I then put a layer of home smoked 'Buckboard Bacon"with a center of Jack Cheese. I then rolled and tied it. I finished with a sprinkling of everybodys favorite rub. (TPC note: Survival Spice™, of course!) It will be baked in the barbeque tonight.

Nicely done, Paul! This was another approach that we had talked about, but I decided to do the "stuff the skin" method first. There are more pictures below the fold.

Here's a simple dish I made last night, after seeing bunches of fresh basil at the market. It's fun to just shop, then let whatever I find inspire my meal ideas, because most of the time I don't really crave anything in particular.

In keeping with the low-glycemic lifestyle that reality has thrust upon me, I found some whole wheat rotini that were really good. The idea behind eating whole wheat, as opposed to a pure white flour, is that the bran tends to slow down the conversion of the starch to glucose, so that your blood sugar levels don't spike as much.

While I was pan-frying some boneless chicken breasts in Tibvrtini Olio Extra Virgene di Oliva, lemon and S & P, I mashed 5 cloves of garlic in my mortar and pestle with a little kosher salt. I added a few handfuls of the fresh basil and pounded my frustrations away. I toasted a small handful of pine nuts, beat the crap out of them as well, then added a handful of grated parmesano reggiano, a generous glug of the wonderful Tibvrtini oil, salt and pepper.

I drained the pasta, put it back into the pot, added the diced chicken, gave a quick toss with the pesto, and dinner was good to go.

What did you have for dinner last night?

I love roasted veggie sandwiches. When I have time I like to grill them first, but this version was a simple sauté. I cooked the veggies in two batches- first, baby red, orange and yellow bell peppers, Anaheim chiles, Italian zucchini, and a red onion in some Tibvrtini Olio Extra Virgene di Oliva until they were nice and tender. Towards the very end of their cooking, I seasoned them and added some balsamic vinegar to give them a little acidity and to bring out the natural sweetness of the veggies.

Next, I repeated the process with some with some crimini mushrooms. You can do them at the same time, but because they release so much moisture and cook away to nothing so quickly, I've learned that it's well worth your time to take this extra step.

I sliced and toasted an 8" square foccacia with some fontina cheese, sliced a few Roma tomatoes (salting them seperately), and assembled my Veggie Dagwood.

What a great sandwich. I'm a carnivore, but I've found that with some veggies dishes, such as pizza and curries that have so much flavor, I really don't miss the meat.

If you've ever dreamed of sitting around an oval table 100' in the air having dinner, check out Dinner in the Sky.

Then, get help. Really.

Found via Slashfood, which usually has some really cool stuff.

I made these to serve along with the Grilled Chicken Cordon Bleu last weekend, and I'm going to do it more often.

It was a busy weekend geeking on the chicken technique, so I was really scrambling for a side dish. Fortunately, I had some Parmesan bread crumbs in the freezer from the Kid's Parmesan Chicken Strips I made a while back, which made my job a lot easier. Once again, making extra and freezing it saved the day!

I just halved some yellow squash, then scooped out the middles, saving it to mix with the bread crumbs. I lightly oiled the squash lightly and seasoned them with Survival Spice™. Next, I just rough chopped the squash bits, mixed it with more Survival Spice™ and the bread crumbs that had already been mixed with parm and some dried herbs, then filled the squash.

They took about 15 minutes on a hot grill, and were amazingly good. Try it!

(I'll bet the feasts at the Round Table would have been a lot tastier with Survival Spice™!)

Happy Friday, everyone! Lots to do this weekend, but here's a great Friday Funny from Jim. Thanks for the grin, sire!

Have a great weekend. Cook something good, willja? Email me anything you want to share!

As I get older, I've become more aware of the pudgy hand of diabetes getting every closer. I was glad to see recently that another no calorie sweetener has entered the ring:

Zsweet™ is a proprietary blend of erythritol (a natural sweetener) and natural flavors to enhance sweetness. All of the ingredients in Zsweet™ are recognized as safe by the Food and Drug Administration and found in common fruits and vegetables.

Zsweet™ contains no artificial components (not even in trace amounts) and contains no caloric, sugar, or carbohydrate fillers, adding to our "No Worries" claim.

Zsweet™ does not use herbal extracts or dietary supplement ingredients and does not chemically alter any natural ingredients. Zsweet™ does not contain any known allergens such as dairy, wheat, gluten, corn, soy, nuts, or eggs.

Erythritol seems to be a sugar alcohol with a lower glycemic index than most, which makes it ideal for everyone trying to manage their blood sugar levels. I've been having some luck experimenting with Stevia, which is an herbal alternative, but I'd love to find something that tastes even better.

I'm curious to check ZSweet out. Has anybody tried it yet?

Busy days don't doom you to a horrible dinner death, as long as you cook when you can and keep the basics in your pantry and in your fridge. This was a 5 minute dinner I made last week that was not only amazing, it was healthy and inexpensive, too.

Starting with some of the BBQ pork shoulder I made over the weekend with Survival Spice™ and a basic BBQ sauce, I halved a head of butter lettuce and rough chopped a few scallions on the bias.

A quick drizzle of Tibvrtini Olio Extra Virgene di Oliva and Tibvrtini Aceto di Vino Blanco provided the most basic and the most incredible vinagerette imaginable, then I topped the greens with a scoop of the reheated pork. Season and serve.

Easy. Amazing. Healthy. A great combination.

From Don in Bellingham, WA:

Did a rolled pork roast on the spit yesterday with the wonder powder (Survival Spice™), of course, a great success and loved by all. Also use it on potato slices and baked potatoes in the oven, (skins on). Um, good!

Thanks! We love feedback on our products. If you've been using one lately, let us know!

(TPC's Saturday morning Whatchamacallit?)

Toad in the Hole? Egg with a Hole in the Middle? Egg in a Nest?

Whatever you call it, it sure was good. Just a slice of whole grain toast, an organic brown egg, some whole butter, and kosher salt and freshly ground black pepper.

I like to put a good pat of butter in the middle of a fairly hot skillet, spreading it somewhat but leaving most of the butter in the center. After making a hole in the bread about twice the size of the yolk, I put the non-presentation side of both pieces in the melted butter briefly, then turn them presentation side down. Break the egg into the center, and fry until it's nice and brown, then carefully turn, give it only 20 seconds on the second side, and plate.

I know, talking about technique on something this simple is a bit nerdy, but I like to think about the cooking process, and constantly refine it. Is that so bad?

So, what do you call it?

Dr. Biggles really outdid himself last week when he smoked a Chicken Cordon Bleu on the grill. In the comments, we discussed alternate ways of creating a smokey, gooey, delicious combination of chicken, ham and Swiss cheese. Dr. B noted that he lost quite a bit of cheese during the cooking process, so I thought about different ways of addressing that. Here's the approach I tried first.

(Not my best picture, but whatcha gonna do?)

When faced with just a few ingredients, and dinner time looming, do you shake in fear, or do you see it as a challenge to be conquered?

This was one of my typical "raid the fridge/freezer and make something up", or "market basket" dinners, but it turned out really well. Plus, the one skillet prep is always a bonus.

I just boiled enough water in a skillet to hold a half dozen 3 cheese ravioli that I had in the freezer. Once they were hot, I removed them to a plate and dumped the water. After heating some Tibvrtini Olio Extra Virgene di Oliva, I did a quick sauté of some Italian zucchini and green onions.

I added back the ravioli to fry them a bit, seasoned with S & P, then drizzled it with more of the organic oil and some Tibvrtini Aceto di Vino Blance, their unbelievably good organic, unfiltered white wine vinegar, and plated it.

Topping it off with some grated Parmesan Reggiano, it was a quick, easy, delicious meal that I would have never thought of when planning a menu. To me, that's the fun of 'market basket' cooking, it forces you to appreciate what you have to work with, and by painting yourself into new culinary corners, it makes you a better cook.

(From the pragmatic chef's personal photo album. Kinda.)

Top o' the Friday mornin' to ya! Another week has come and nearly gone, and I'm nearly gone myself, as you can see from the picture...

This weeks's Friday Funny comes from a lass with the foin name of Kathleen. Thanks, lassie!

If you've got a wee joke, or picture of a foin pot of stew you've made, email me and we'll set ya right.

Have a great weekend, everyone. Cook something good, willya now?

Update: In the comments, Julie asked about risque pictures of the chef. I went through the "photo album" and found this.

A recent story, on a Phoenix institution:

For the past 55 years, the ice cream parlor has kept thousands of new and repeat customers happy with generous servings of ice cream made on the premises three times a week.

"We're the only game in town when it comes to making old-fashioned homemade ice cream," said Tom Kelly, 65, who has run Mary Coyle's for the past 10 years along with his wife, Ann, and son, Bob.

"We have about 40 flavors of ice cream, all homemade right here," he said.

Mary Coyle's rocks, with classic flavors and 'out there' conconctions such as Black Licorice. Personally, I don't think I'd ever be a fan of that, but I've had quite a few others, and really like them.

To me, though, it's as much about the old-time feel of the place, and the idea of supporting a family-owned business as much as the ice cream. I'm sure "Mr. Applebee" or whoever started the chain is/was very passionate about what he does/did, but I love local eateries.

I was I'm told their food is quite good, but haven't tried it yet. Maybe I should, they're just a few miles away...

(Shown 1/2 size)

Here's a great time waster called Escapa!, sent in by Janella:

The object of the game is to move the red block around without getting hit by the blue blocks or touching the black walls.

If you can go longer than 18 seconds you are phenomenal.
It's been said that the US Air Force uses this for fighter pilots. They are expected to go for at least 2 minutes.

I haven't been able to play with it much, but I got 19 seconds in one of my first tries.

Do you know what this is? It's vodka infused with a simple syrup and green walnuts. Paul, aka "Chilebrown" is not one to let something edible go to waste, which of course I applaud!:

Not the greatest picture, but there is cooling mist. I got a walnut tree so why not!

I'll be curious to know how it comes out, Paul! Sounds like you'll be having a party with your hootch under that patio when it's ready. His recipe for "Green Walnut Liquor" is below the fold, as is his "cool kitty" shot of his patio misters.

If you've been cooking, share your pics! Email me your latest creations.

(I love food, but what I really want to do is direct...)

"Lights, Camera, Survival Spice™, Action! was the subject line of an email I got from John in Chicago recently that linked to this article on the popular relationship between food and film:

In the coming year, however, a wave of ambitious studio films will try to capitalize on Americans' growing appreciation for all things epicurean. On Nov. 10, 20th Century Fox is scheduled to release "A Good Year," in which a London investment banker, played by Russell Crowe, inherits a vineyard in Provence. And Warner Brothers just finished filming a remake of the German film "Mostly Martha" in New York, starring Catherine Zeta-Jones as a controlling chef and Aaron Eckhart as her culinary opposite, an earthy Italian-American named Nick. Also on the horizon is "The Food of Love," based on the novel by Anthony Capella, which reimagines the Cyrano de Bergerac story as a contemporary romance set in Rome with gastronomy as the poetry of seduction. The project, scheduled to shoot in September, will combine two of the director Peter Chelsom's greatest passions: romance and Italian food.

What's more, Nora Ephron, a food enthusiast who helped make the joy of cooking and eating so palpable in "Heartburn," which she adapted from her own book, will write and direct Columbia Pictures' planned adaptation of the Julie Powell book "Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen," inspired by Julia Child's "Mastering the Art of French Cooking."

I've never seen Big Night. Hmmm... have to put that on the list.

Did Sideways really make you trade your Merlot for Pinot Noir? Personally, I've never been much of a Merlot fan, anyway. Thanks for the link, John!

I can just hear you: "Okay, you've been busy. Okay, so what? You still have to eat, right?"

Mea culpa. It's been a bit crazy around here, a lot of good things going on, for which I have all of you to thank. I have been eating, but truly, with the Arizona heat in the summer, plus having no time for anything but the essentials, it's been pretty meager pickings as of late.

I picked up this pork shoulder during my last dash through the market. I didn't have a clue what I was going to do with it, but I decided to take a day off on Sunday and do some much-needed swimming and grilling, so why not combine the two in one picture?

I rubbed this generously with our Survival Spice™ barbecue rub and all purpose-seasoning, which wraps pork tenderly in its spicy arms, and let it hang out on my gas grill with lots of pecan chips all afternoon. It spent the last 3 or 4 hours wrapped in foil, for about 6 hours of total cooking time.

Was it good? Yep. I'm going to slice it and make sandwiches with a few new barbecue sauces I'm evaluating.

How about you? What did you cook this weekend?

(Survival Spice™, our 2006 Scovie-award winning barbecue rub, obviously...)

I got this email from Donna in Alamosa, CO, in response to a question on how she found out about Desert Island Foods™.com after she ordered 12 tins of Survival Spice™:

One of your faithful customers, [name removed], uses your spices and has the best backyard barbeques in town.

Donna

We love emails like that, keep 'em coming!

(I'll betcha Al Roker would love Survival Spice™! Anybody know anybody who knows someone?)

Happy Friday, everyone! "Today's" Friday Funny comes to us from Janella, whose joke detector always seems to have a fresh battery in it.

I just wanted to take a second to thank everyone who stops by here to spend a few minutes every day. We're building a loyal following over at Desert Island Foods™.com through terrific word of mouth, and it's largely through those of you who have discovered my "day job" via this blog. I can't thank you enough, and whatever you can do to keep spreading the word is really appreciated!

I haven't had a chance to cook much worthy of posting recently, and though I enjoy sharing news stories and thoughts on the world of food, I've really missed being able to post drool-worthy photos. Hang in there, the smoke is starting to clear!

Oh, right. The joke:

I love getting links to stories from everyone, especially when I'm in the hellish situation of not having time to do more than "eat to live", as I have recently. Your patience during this short phase is really appreciated! Email me anything you feel we all might like to know about.

This story from John on the izakaya craze caught my eye. Could it be that the sushi era in America is finally starting to wane?:

(Disclaimer: My $.70 commision I would get if you bought the book through this link would enable me to pay off my fabulous French villa, and guarantee you a place to hang out if you come over to visit. Which is nice, I think...)

As you probably know, I'm not a big fan, and certainly not a big collector, of cookbooks. When some friends showed me an advance copy of Morton's Steak Bible, I was cautious in my enthusiasm. Sure, I love Morton's, and I've been lucky enough to have enjoyed quite a few meals in quite a few of their locations across the country over the years, but would the cookbook deliver?

... from Desert Island Foods™.com! I hope whatever you're grilling, it's got Survival Spice™ on it!

Have a safe and happy holiday. Email me your food pics!

Finding love through food:

This is the sweet story of a pretty pastry chef from Mexico City who moved to Chicago and fell in love with a handsome chef from the same hometown. Of how over the past five years they've built a successful bakery and restaurant business based on passion, shared goals and a love of first-rate cooking. The lesson? Never underestimate how far great taste and fabulous food can take you.

Awwww.... great stuff. Thanks to John in Chicago for the link.

Speaking of love in the kitchen, if you haven't been over to visit Shauna recently, she's got a great kitchen love story of her own...