Food For A Rainy Day... Tortiglioni With Andouille Sausage, Chicken & Creamy Tomato Sauce.

Creole Tortiglioni W/ Andouille & Chicken

While I am a Chef, it is unusual that you will hear me address myself as such and, with the exception of my blog you will not see "Chef" as a heading for any pictures or post coming from me or my work. I am proud of anyone that cooks and it can be a noble profession but somewhere along the way adjectives such as manager, hash slinger, and cook where supplanted by rock star, miracle worker, sex symbol and god like. I guess that's cool if that's what you want to do but for me I like to people watch and I love studying human behavior and what better way to find out why people are the way they are than studying why they eat what they eat? To me there is no better map to the soul of folks than to find out the fact that there are foods that cultures created out of  no more than necessity and availability.

Creole food is a style of cooking that originated in Louisiana with French, Spanish, Portuguese, Italian, Native American, African and Southern influences in classical European style of cooking and while it's similar to Cajun the difference simply put is that Cajun would be rustic while Creole would be aristocratic. The recipe that I am adding is a touch of both.


On the menu today: Tortiglioni With Andouille Sausage, Chicken & Creamy Tomato Sauce.

We will need the following for this menu:

• Tortiglioni Pasta (1 box)
• Andouille Sausage (6-8 each)
• Cherry Tomatoes (1 carton)
• Garlic (2 Tbs)
• Chicken Breast (2-4 each)
• Heavy Cream (1 cup)
• Pasta Sauce (1 Jar)
• Fresh Basil (1/2 Bunch)
• Olive Oil (1 Tsp)
• Red Wine (1/4 Cup)

Start off by cutting the sausage on the bias and sautéing until done then set aside for later use. Next cut the breast into similar sized  pieces and sautéing with the oil and 1/2 tbs of minced garlic until done and reserve with the sausage. In a sauce pot heat up the pasta sauce and add the roughly chopped tomatoes, minced basil, red wine and allow to cook on low for 10 - 25 minutes. At the same time reduce the cup of heavy cream with the remainder of the garlic by 1/2 and then add to the pasta sauce. Finally, make the pasta in accordance with the instructions on the box. Add the chicken, sausage, creamy pasta sauce and Tortiglioni pasta to an oversized bowl and stir to incorporate. Enjoy with a glass of your favorite wine.

Sometimes Less Is So Much More Bourbon-Sage Peach Cobbler.

Bourbon-Sage Peach Cobbler

I love writing about , cooking and taking pictures of all of the food that I have brought to this blog since I started in March of this year but a break was in order. I normally offer new entries three times a week, Silent Sunday, Tuesdays and then again on Friday. It's a formula that has worked in the past but now it's time for a change. From this point forward I will post once weekly and one Silent Sunday per month. 

Passion is passion but responsibility can help with focus and set priorities in order, which is good. So in essence less is so much more, I thank you for your understanding and support.  I figure I leave you hanging for a week and hit you with a gut punch upon my return............

On The menu today: Bourbon-Sage Peach Cobbler w/ Fleur De Sel Ice Cream 

Bullet Bourbon

When you leave for a while and then show back up out blue, you had better make a grand entrance or you may as well stay gone. There is no better entrance than making and herb infused dessert with a not so subtle hit of liquor, talking about a loving punch to the gut!!!!!!!

Fleur De Sel Ice Cream 

For the Cobbler we will need the following:

• Canned Peaches (6 cans)
• Sage (1 bunch)
• Bourbon (3 Cups)
• Brown Sugar (1 Cup)
• Butter (1/2 cup)
• Vanilla (2 Tbs)
• Cloves (8 each)
• Cinnamon or Nutmeg (1 tsp)
• Cornstarch (3 Tbs)

For the Crust we will need the following: 

• White Sugar (1 Cup)
• Flour (1 Cup)
• Sage (4-5 leaves)
• Butter (1 & 1/4 sticks)

Sage-Bourbon 

If you look at the second picture you will see a bit of a crust on the peaches, it's because I start off by 1st draining the peaches, reserving the liquid and finally sautéing the peaches in butter. I then add the brown sugar and allow this mixture to simmer for about 10 minutes before setting it aside for later use. The next step is to take the liquid from the peaches and adding the bourbon, sage, cinnamon, cloves and vanilla to a pot and bringing to a low boil. Strain this sauce and add it to the pan with peaches bringing this mixture to a boil before adding the slurry (mixture of 3 Tbs of cornstarch and 1 Tbs of water) to thicken. Place this mixture into the baking pan of your choice and set aside for now.

To make the cobbler (crust) simple add the flour to the white sugar along with the dice sage. Next add the melted butter and mix together with your hands. The mixture should be sticky but somewhat firm. Remember this is a cobbler, so it should look "patch work" in appearance. * The cobbler may need more flour or butter in order to stiffen or loosen respectively. Add the crust in pieces to the top of the fruit mixture and cook in an oven preheated to 350 for 90 minutes or until the crust starts to brown. Add a few scoops of Ice Cream to the cobbler and enjoy. I added smoked salt as a garnish and to bring out the sage in the crust, I suggest the same for you. See you in a week or so........

Oct 16th - Travel Round The World In One Day... Africa Inspired Ground Nut Stew

Ground Nut Stew With Sweet Potatoes & Chicken

Sakarabru Bread 

Knowing the history of a "thing" is a foundation that can be essential to cooking. The Frugal Gourmet   was a cooking show that came on PBS in the 80's thru 90's, the Chef Jeff Smith, was well ahead of his times, in my opinion. Mr. Smith would travel the world and bring his entire experience back to life as he cooked but what I really appreciated about him was the fact that he kept everything as it was when he had it on his trip. There was no "Americanized" version of the  Thai dishes he was preparing after visiting Thailand, if the recipe called for Galangal he wouldn't use ginger (yes they are in the same family but Galangal has a much stronger taste) he kept it authentic to the region in which he had the dish first prepared for him. It happens to be what I most appreciate about Anthony Bourdain and his show no reservations.  When you take into consideration why people in certain areas follow certain customs, eat the food they eat and grow the items that they grow it explains a lot.  

In the last 4 years I have done quite a bit of traveling all over the world with a great deal of that travel being in Iraq. As a result of that travel I've met so many people that have shared their cuisine and culture, even their history as countrymen. The one thing that I find that everyone has in common is their absolute love for their food, customs and appreciation for why they eat what they eat and prepare it the way that it is prepared. In one place in Tikrit, Iraq,  I worked with a predominantly Sri Lankan crew (about 260 young men) and when it was time for them to make their staff meal Curry of some sort was always on the menu. There were a few times when a new hire would be asked to cook the staff meal and if they started without sautéing the spice for this meal first, the food was not consumed. Doing so brings out the oils in the spice and makes for a more intense taste (it's actually something that should always be done before you use any spice.) When I asked the head chef why they wouldn't eat the "improperly prepared" curry,  I was simply told time and time again, "This is how Sri Lankans cook so  it has to be respected at all times!"

I have made it a point to try to learn as much about the people of a region before I even attempt to make their type cuisine out of respect to the history of the dish.


On the menu today: African Ground Nut Stew With Chicken & Sakarabru Bread (Devil's Bread)

African Ground Nut Stew With Chicken & Sakarabru Bread

This is a stew that I first discovered in Culinary School in San Francisco and to my surprise again when I went to Iraq. We had a few workers that made this on an almost daily basis. The hint of peanut butter is heart warming and it's lightly spicy taste makes for a marriage made in heaven.


For the African Ground Nut Stew We Will Need The Following:

• Chicken Thighs (8-10 thighs)
• Chicken Stock (1 box)
• Sweet Potato (3 each)
• Garlic (8 cloves)
• Ginger (3 Tbs)
• Thyme (3 stalks)
• Bay Leaf (1 ea)
• Onions (2 lg)
• Tomato (2 ea)
• Peanut Butter (1 cup)
• Olive Oil (2 Tbs)
• African Bird Pepper Spice (3 Tbs)
• African Nectar Tea Bags (5 ea)
• Rice (1 cup)
• Peanuts (1/2 cup)
• Parsley (2 Tbs)
• Green Onions (1-2 stalks)

Take a spoonful of peanut butter, the olive oil 1 clove of chopped garlic and 1/2 a tsp of ginger and bird pepper and mix together, marinade the chicken thighs with this mixture for 1 to 2 hours.  Once done roast the chicken thighs in an oven preheated to 375 for 30 minutes and set aside to cool. Make 3 cups of African Nectar or Spicy Orange Tea. Dice the onions, garlic and ginger then sauté the onions in a large soup pot along with the herbs, allowing them to brown slightly. Add the ginger and garlic. Peel and dice the sweet potatoes and add them to the pot, now add the tea, peanut butter and 2 cups of chicken stock to the pot and cover to cook on low to medium for 60 minutes. Add the cooled and roughly pulled chicken to the pot and cook until the potatoes are tender. In a separate pan add the bird pepper to heat up and then add 1/2 of it to the soup. Salt according to taste. Roast the peanuts then roughly chop the peanuts and add them as garnish along with sliced green onions and chopped parsley. 

For the rice you will need the following:

• Rice (2 cups)
• Chicken Stock (2 cups)
• African Nectar Tea (2 cups)

Make the rice according to the instructions on the box subbing the chicken stock & tea for the water.

African Bird Pepper

 For the Sakarabru Bread (Devil's Bread) we need the following:

• Paratha (1 pk)
• African Bird Pepper (2 Tbs)
• Paprika (1 tsp)

Follow the instructions on the pack and add the spices after lightly toasting the spices before serving the meal. 

To plate add the rice to a bowl and pour the soup over the rice, add the bread and enjoy....

Oct 12 , 2012 Breakfast For "Cabbie!" -Crispy Corned Beef Hash, Sunny Side Up Eggs with Ham, Green Onion & Cheese Biscuits… A Tribute To Mr. William Raspberry.

William Raspberry

I do not pretend to know Mr. William Raspberry as in life, I never actually met him but I did read his opinion column in the Washington Post regularly as I grew up in the Washington DC Area. "Cabbie" was a fictional character that Mr. Raspberry inserted to be the voice for the "common man" as it pertained to everyday life, some simple in their complexity while others were complex in their simplicity. I included one of my favorites in the link below, do yourself a favor and go to it to see his brilliance as a writer and his humility as a person. In the article Mr. Raspberry speaks to "Cabbie" about  the then recent appointment of  Margaret Heckler. The conversation that ensues between the two is both enlightening and quite surprising. I think what I found and continue to find as genius is the "Cabbie" dropping knowledge all around town. No matter what the subject, Cabbie was always well versed and prepared. When I think about it I owe Mr. Raspberry a great deal, as it was examples like this that gave me a healthy appreciation for people in all walks of life. His approach made me realize the importance of allowing every person a chance to speak and more importantly myself a chance to sit back listen and learn from what was said or not said.

Cabbie Had The Heckler Story All Wrong

On July 17th 2012, the Pulitzer Prize winning Columnist passed away and today Oct. 12th 2012 is his birthday. As a fan of his column and a friend to one of his children, Ms. Patricia Raspberry PHD,  I thought it might be a chance for me to pay tribute to a person that has meant so much to so many. The following menu as shared by Patricia, was his favorite breakfast. Here's to Mr. William Raspberry and the hope that I can do his breakfast justice. Happy Birthday Mr. Raspberry!!!

On The Menu Today : Breakfast For "Cabbie"! -  Corn Beef Hash with Ham, Cheese & Green Onion Biscuits & Chocolate Goddess....

Corned Beef Hash 

Ham, Green Onion & Cheddar Biscuits 

When I asked Patricia if I could do a tribute post for her father she shared a few of his favorite dishes, with corned beef hash being the one we settled on. Ms. Raspberry also shared a story with me that I wanted to share with you by paraphrasing. 

It seems that while Mr. Raspberry was known to the world as a great columnist and writer, his wife Sondra, and his children also knew that he was somewhat of a magician. When the family would go on rides around to different neighborhoods in DC he would actually, upon request, change the color of the moon. As the story goes, at sunset as the family was riding he would ask the children what color did they want the moon to be. After much deliberation a color would be decided upon by the Patricia,  and her siblings (Angela, Mark & Reggie) , just as soon as they had all but forgotten about the request, their father, Mr. Raspberry would shout out, "Hey kids! Look at the moon!" As the Raspberry clan looked out of the car window in amazement, the moon would be exactly the color requested. To this day Patricia has no idea how he did it but clearly remembers that the moons' color was changed. When she first shared this story with me I wondered how or if I could use it without knowing and sharing how he pulled this feat off and then it hit me. What's special is their belief in what happened on those car rides, not in revealing how he actually changed the color of the moon! In a way isn't that what life is all about? Aren't beliefs held more preciously when there is a belief and faith in the place of actually knowing? I know that I hold many beliefs based on faith and I think that it helps the dreaming child in me to control that dream killing rational adult. Don't get me wrong, of course I appreciate the adult but it's the child that gets me up on and on to the next challenge. So on the October 29th, the next full moon, don't be surprised if the moon is purple, green or even magenta. I'm sure my inner dreamer will make it so for me, how about you?

Mr. & Mrs. Raspberry 

The Family

On The Menu Today : Breakfast For "Cabbie"! -  Corn Beef Hash With Black Forrest Ham, Cheese & Green Onion Biscuits....

Blackened Corned Beef Hash, Eggs & Green Onion, Cheese & Ham Biscuits

For the Corned Beef Hash we will need the following:

• Yukon Gold Potatoes (7-8 ea)
• Onion (1 ea)
• Green Onions (1 cup)
• Corned Beef (3/4 lbs)
• Garlic (2 cloves)
• Thyme (4 stalks)
• Salt & Pepper (T T)
• Olive Oil (2 Tbs)
• Butter (1 tsp)

You can find corned beef in the deli section of any grocery store, just ask them to cut one thick slab
of it so that you can take it home and cut it into 1-2 inch thick cubes. Now dice the onions, potatoes, green onions, garlic. Heat a cast iron skillet or sauté pan and add 1/2 Tbs of olive oil and then the onions, cooking until slightly browned. Add the green onions and then the garlic then remove and set aside. Next, add the corned beef to the heated skillet along with 1/2 Tbs of Olive oil, heating until browned, remove and set aside with the onion mixture. Now add the potatoes to the heated skillet adding 1 Tbs of oil and the butter and cook until crisp (see below) and golden brown normally takes about 15 minutes. Finally add the all of the ingredients back to the skillet and stir until incorporated fully.

Blackened Corned Beef Hash 

For the "Sunny Side Up" Eggs we will need the following:

• Eggs (2 pp)
• Olive Oil (1 Tbs)
• Salt & Pepper (T T)

Start by adding the oil to a heated skillet, then cracking the egg and adding it to the pan, cooking until the whites are firm, the yolk should be runny. (see below) Season with salt & pepper liberally. 

Sunny Side Up

Black Forrest Ham, Cheese & Green Onion Biscuits 

For the Black Forrest Ham, Cheese & Green Onion Biscuits we will need the following:

• Jiffy Baking Mix (2 cups)
• Milk (2/3 cup)
• Black Forrest Ham (1/2 lbs)
• Cheddar Cheese (1 cup)
• Green Onions (1/2 cup)
• Butter (1 tsp)

You can find the ham in the deli section at your grocer, ask to have it cut into a 1/2 pound slab. Dice the ham and place it in a skillet along with the butter, allowing the pieces to brown. Take out and set aside. Dice the green onions, cheddar and set aside for later use. Mix the baking mix with the milk to form a lumpy dough. Finally, mix in the ham, onions and cheddar to incorporate. Use an ice cream scoop to place the dough on a floured cookie sheet and place in an oven preheated to 450 and bake for 10-12 minutes. Serve them while they are warm and cheesy.......

Hot Cocoa With Grand Marnier

For the Orange Chocolate Goddess we will need the following:

• Milk or Heavy Cream (2 cups)
• Bittersweet Chocolate Powder (3 Tbs)
• Sugar (2 Tbs)
• Grand Marnier (3 Tbs)

Patricia, Thank you for allowing me to share a bit of your father on my blog and to you and your family, sorry for your loss and know that his memory is cherished by many........

9th October Back In The Day..... Open Face Turkey Sandwich w/ Pan Gravy

Open Face Turkey With Pan Gravy & Cranberry Sauce

Do you ever find yourself traveling back in time to one of your favorite things? Maybe it's a year, or a situation? It might even be a place or maybe even a mixture of all of thing things mentioned before. Well, I find myself going back in times on journey to my Jr High School cafeteria, not that all of the food was good but there were one or two items that I would look out for once a week. One was the Grilled Cheese and Tomato Soup and the other was the Open Face Turkey Sandwich.

The Open Face Turkey Sandwich was far and away the best thing going in the cafeteria. I would actually get in line twice just to get my fill of this stuff and in Jr High I was a Pip Squeak of about 5'5" and weighing in at a whopping 135 lbs. I also had huge hands and wore a size 12 shoe at that age so I was teased constantly..

Old School Cool.....

On the menu today: Open Face Turkey Sandwich with Rice, Pan Gravy, Cranberry Sauce & Roasted Squash.


Not unlike most of you I was teased quite a bit throughout my early years but then again weren't we all? I remember looking at the "cool" kids and wishing that I was one of them. What's even funnier is the fact that as I have grown and still know some of these "cool" kids, they actually thought I was one of them the whole time! Perception can be so funny and even more so eye opening.

Make the rice in accordance with the instructions on the box. Substitute chicken stock for the water to add flavor.

Rice 

For the roasted Veggies we will need:

• Squash (2 each)
• Zucchini (3 each)
• Olive Oil (2 Tbs)
• Garlic (2 cloves)

Slice the garlic, zucchini & squash and add olive oil roast in an oven preheated to 325 degrees for 35 minutes and add salt & pepper before serving. 

Roasted Zucchini & Squash W/ Garlic 

To make the pan gravy we will need the following:

• Chicken or Turkey Stock (16 oz)
• Flour (1 cup)
• Butter (1 stick)
• Thyme (2 stems)
• Oregano (1 stem)
• Onions (1 each)
• Garlic (2 cloves

Place the olive oil in the pan and place the julienne onions and sliced garlic in a heated skillet to brown. Add the butter and then the flour to make a paste (roux), take two spoon full out and reserve for later. Add the chicken stock in and allow the gravy to thicken to your desire. (you may need to add a bit of the reserved roux to thicken to your choosing. 

Pan Gravy 

To make the Open Face Turkey we will need:

• Turkey Meat (2 slices per Bread)
• Bread (1 per sandwich)
• Cranberry Sauce (1 can)

Place the turkey on a slice of bread and place it in an oven preheated to 350 for 5-7 minutes. Take out and place the rice, and gravy directly on top of the sandwich. Add the veggies and cranberry sauce and enjoy...

Old School Cool