Breaking In is Hard to Do....Joanie's "N'Awlins" Style Oysters.......

Joanie's "N'Awlin's" Style Oyster's 

When I started my blog on the last day of April 2012 I had no real idea of what I would talk about or cook for that matter. I knew that I had a voice and wanted to express it. I also knew that I love to cook and wanted to show some of my dishes and share some of the things that make me uniquely me. Finally, I knew that I had lived a colorful life, have an opinion on EVERYTHING, and love to talk and tell stories. What I found was that if I could somehow bring these things together it might make for an interesting blog.

What I found out is that blogging is a lifestyle all its' own. You really have to treat it like a living thing, soulmate and a baby. In the beginning I would wake up and think only of what I would cook and which stories I would share but, as time went on life happened. No longer could I think only of the blog, I had other things to concern myself. The blog, however, brought me new life and there was no way I was going to let it wither away and die. I used to write a new entry 3 times a week, (2 Food and 1 Silent Sunday) that had to change with new demands of my life. Now I post when I can, which is 1 to 3 times in a month. 

When I first started my FaceBook page http://www.facebook.com/TheOtherParsimoniousChef , 
I sent out messages to each friend that I had in hopes that they would Like my page.  My figuring was; if I have 800 friends I could surely conjure up 600 Likes easily. To this day I have 161 Likes, far short of the 800 or so friends that I have. At first I took personally that more of my FaceBook friends had not embraced my baby (Page) with that vaunted Like button, and then an Aha moment.  Life happens.... If it can happen for me then why should it be any different for everyone else, FB friends included?  I suddenly realized that it wasn't personal but perhaps just more situational. I have FB friends that Like every food picture that I post and still have no clue that I have a blog (even though it's attached above each and every picture that I post). I also have folks that ask me to email recipes to them that are already on the blog, talk about pampered huh?!?  Not really! To be honest some of them have no idea what a blog is let alone why they would go to it to find a recipe. 

As a writer it's my job to engage my readers on topics that may garner interest enough to find followers. As a service provider it's also my job to provide interesting and relevant material in order to keep my followers wanting for more. As a grown man it's my job to understand that life happens and no matter what you've got to keep plugging away and the results that you desire will come. Just be sure not to burn any bridges especially if you plan on traveling to and fro..... I have a bunch of friends that have started new businesses and are trying to promote on FB and other social media, undoubtedly they will face some of the same frustrations that I have. My advice to each of you is simply this, be yourself, be honest, be understanding, and above all else be patient. People are reluctant to try new things even if they are from a familiar source, it's ok just be ready for them when they finally do come around. I've seen a few posts on FB warning folks not to look them up for help once they make it because they have not extended themselves to help them out in the lean times. To that I say this, if you are working from your heart you will be seen, recognized and celebrated in all of the ways you can dream of. It's a principle of the universe. You do in deed get back what you put out.........

That being said I would love to introduce you to a dear friend of mine that happens to have an incredible album that was released 12-12-12 "The Book Of Emotion",Teronze Harris. I won't attempt to limit his abilities by placing a label on his musical style(s) instead I'll just ask that you click on the link below and take a listen.

Reverbnation.com - Teronze "The Book Of Emotion"



His Album is available for purchase by clicking any of the following links.........

Itunes Link


Google Music


Amazon Link

                      Teronze Harris - The Book Of Emotion 

On the menu today : Joanie's "N'Awlins" Style Char-Grilled Oysters.

For this you will need the following: 

• Oyster's on the Half Shell (4-6 pp) *Costco sells them frozen and in the half shell. 36 count
• Garlic (2 Tbs) 
• Parsley (2 tsp)
• Lemon Juice (1 Tbs)
• Cayenne Pepper (1 tsp)
• Butter (1.5 Stick)
• Coarse Salt  & Pepper (T T)
• Pecorino Romano Cheese (1/4 cup)

This is a recipe that my sister Joanie shared with me a Saturday or 2 ago when I came over (late as usual) for dinner. She handed me the Oysters,  had her husband Enoch light the grill and then gave me the recipe. They came out as good as I have ever had, I might even prefer grilled to raw now, which is saying a lot!!!!! Thanks Bones.......... 

Start off by lighting your charcoal grill and heating until the coals are glowing. Season the clams liberally with salt and pepper and add directly to the grill as seen below, cooking until done. Should take between 7-12 minutes depending on your grill heat. Yes Charcoal does matter as it imparts flavor and add to the taste of this dish. Gas will work but I'd add a smoking wood such as applewood or cherrywood to help out. 

While the Oysters are on the grill make the dressing by adding the minced garlic, parsley and grated cheese to the melted butter, cayenne pepper, lemon juice and whisk together. Pour over the Grilled Oysters and sprinkle with more cheese , placing it in an oven to melt and place directly on a platter to serve. Enjoy with a Hurricane, it's "N'Awlins" right? 

Grilled Oysters 

The Death Of Jim & John! Or, I Wonder If Ray Was Going Through a Mid-Life Crisis In His Twenties. Grilled Double Cut Pork Rack with Asian Kale SaladPork

Drunken Grilled Pork Chops

Asian Kale Salad

I grew up a very imaginative and precocious little boy and my closest friend was my little sister Joanie. We used to play a game called Jim & John, a "Soap Opera" of sorts. All we would do is go around in our imaginary cars and make up imaginary adult situations like going to the job daily or going out to meet our cool friend Ray (more on him later) for evening cocktails. Whatever the situation we would "act this play out" for hours at a time and have a ball doing so.

Now on to Ray! If Jim and John were 23-25ish then Ray had to be about 25-27ish. Where Jim & John were average Joe's that happened to be brothers and seemed to lead a humble but meaningful life, those characters we played seemed to be bogged down with minutia. Ray on the other hand was the coolest guy ever.. This dude drove a hot red Corvette convertible, played all the right jams (AWB, EWF, Lenny White, Roy Ayers, and of course Led Zep), had a fly job (he was a executive of some sort), made bank, ran the ladies, took flack from no-one and was normally played by my older very cool sister Cheryl.. There were a few times that myself or Joanie would play him out of necessity but we normally left him out of preferring instead to wait until Cheryl was free and wanted to be bothered to join us. I do remember however, when we would get bored with each other (Jim & John) we would turn to each other and say: "I wonder what our cool friend Ray is up to?" Enter Ray, inject automatic cool... Man this dude was smooth.....

Funny thing happened along the way! We just stopped playing Jim & John, they just up and went away. No last show, no cancellation notice not even the obligatory re-union show with all of the drama of the camera soliloquy dimin' on how Ray was a show off, or Ray talking about how sick and tired he was of bringing all of the cool to these to corny cats Jim & John. Funny thing about growing up is you seem to outgrow childish things , dreams and fantasies, which is not only expected but fine. I just hope that we can all keep a childish sense of humor and wonder, I think it might just keep us more tolerant of the changes that we go through and of our differences no matter what those things may be or look like.

I imagine by now those characters are all in their 60's, having seen the world, experienced a lifetime of ups and downs. Ray I'm sure is dating a 23 year old and lives in the south of France, while Jim & John undoubtedly broke out of their shells to become providers with large families and probably live somewhere in the suburbs. I'm also sure that they have kept in touch from time to time, post cards, Xmas cards and other things that would bind them. Whatever it is they didn't really need us to continue their relationships they just need us to remember them fondly and think of how they helped bored kids to stay out of trouble and even gave those kids life lessons and principles that are still inherent in each of us to this day. If I am cool, it's due to Ray!(Cheryl) If I am a bit nerdy then I guess that's Jim or John (me or Joanie).

Crawford Kids circa mid 70's by the Garb right??? 

One day a few weeks back I talked to Joanie about Jim and John and we cracked up about all of the memories we had about it. It was funny because I was sure that I was the only one that remembered it and I had even considered that I imagined the whole thing. As we talked, my sister Cheryl said"y'all remember Ray?" I was floored, surely Ray was too cool to remember corny ass Jim and John or could it be that Jim & John had the same effect on Ray? Well, just a thought. I love the way I grew up, big shout out to Fort Washington, Md....................

Drunken Double Cut Chop With Asian Kale

On the menu today: Double-Cut Grilled Pork Rack & Asian Kale Salad

Juicy Chop

For the Pork we will need the following:

• Double-Cut Pork Chops  (1 pp)
• Garlic (1 Tbs)
• Dijon Mustard (1 Tbs)
• Wray & Nephew Over Proof Rum (1 Cup)
• Olive Oil (1 Tbs)
• Rice Vinegar (1 tsp)
• Soy Sauce (1 Tbs)
• Brown Sugar (1 tsp)

If you buy the rack of pork connected (still intact) cut the chops double the normal size or about 4 inches thick. Take the other ingredients and combine them to make the marinade. Allow the chops to marinate for no longer than 45 minutes. *I am no fan of allowing things to marinate to the point of overwhelming the natural taste. Remember after all,  you bought the pork because it was pork. 

Preheat the oven to 425. Once the pork is done marinating dry off one side thoroughly with a paper towel and season with coarse salt before placing in a heated and oiled skillet. Allow the chop to stay in the pan undisturbed for 3-5 minutes before flipping and placing directly in the oven and cooking for 7-10 minutes or to your desired internal temperature (doneness). I eat mine a bit more than medium rare but that's just me.

Spicy Asian Kale Salad

For the Asian Kale Salad we will need the following:

• Kale (2-3 bunches)
• Carrots (2 each)
• Shallots (5 each)
• Apples (1 each)
• Soy Sauce (2 tsp)
• Olive Oil (2 Tbs)
• Sesame Seeds (1 Tbs)
• Rice Vinegar (1 tsp)
• Salt & Pepper (T T)
• Wasabi Powder (1 Tbs)

Spicy Kale

Start making the dressing by adding the soy sauce, olive oil, vinegar, wasabi powder, sesame seeds, and salt & pepper to taste. Cut the kale into ribbons or strips, julienne the apples, grate the carrots once peeled and julienne the shallots. Toss with the dressing as you would any other salad, adding a sprinkle of sesame seeds for garnish before serving.

*Look for the Jim & John Series to come soon.

Dance Like Nobody's Watching.......Spice Roasted Mackerel, Herbed Rice, Heirloom Salad & Warm Tomato-Olive Ragout.

Spice-Roasted Mackerel 

I look down at the thermometer in the car. Damn, it's 102 degrees outside and the A.C. is on the fritz so it's about 120 in my ride.  I've just gotten off from a long and frustrating day at work and here I am in a bucket, stuck in traffic on 580 headed home so that I can shake off the day. "Man, I love MF Doom but he's just not cutting it today!", I say to myself.  The graveyard of cars in front of and behind me makes me fully aware that it might be an hour before I make it to the next 10 feet. I glance into the car of my neighbor in frustration (the dime-peice stuck in traffic in the lane next to me.), "Damn, she looks familiar as hell to me!", I think almost out loud.  She glances back and gives a quizzical smile. "I got it, Esperanza Spalding! I think I have her CD on shuffle, I think to myself.  Isn't she playing at Yoshi's in Oakland tonight? Wait a minute, is that her I just saw? Blaring in the background,"This songs' the one!" I bob my head to the music and then it happens. Esperanza gets out in traffic and starts to sing along with the CD I'm playing. Car by car like the flu on a plane, the infection starts to spread, it seems like the entire highway has become a dancehall for me and all of my "situational" friends. Man I can't believe this feeling.........

This is a recurring fantasy that I have at least once a month and one day I am sure that it will happen, unrehearsed and quite organic but until that time I can dream!

Radio Song - Esperanza Spalding

The other day I got some news that I was not too pleased about, as a matter of fact I can say that I was ready to "kill the messenger" so to speak! I came home and decided to take a bath to unwind and think and in the process watch the Radio Song video, which got me to thinking about the priorities in my life.  I had a clear vision for what I wanted to do and somehow due to things, I have been off track. This was just the push I needed to get me back in tune with my calling. If I have said it once, I've said it a million times, Be inspired by everything!!!!! Man Am I inspired once again. Some folks renew their marriage vows, I continue to renew my life mission vows.

At the end of the day, it's the quiet moments that afford me the time to dream, the dream feeds the urge to be creative, the creativity gives me the confidence to move forward and finally the confidence puts my butt in action!!!!

Mackerel 

On the Menu today: Spice Roasted Mackerel, Herbed Rice, Heirloom Salad & Warm Tomato-Olive Ragout.

For this meal we will need the following:

• Mackerel (4 lbs feeds 3-4)
• Garlic (6 cloves)
• Olive Oil (1 Tbs)
• Chili Pepper Flakes (2 Tbs)
• Kumquat (15 each)
• Fresh Herbs (Oregano, Thyme, Tarragon)
• Fennel Bulb (1 each)
• Aluminum Foil (Enough to encase the fish)

Spice Roasted Mackerel 

Have your local fish monger scale and gut the fish then stuff the fish with the garlic, fennel bulb, sliced Kumquats  and herbs. Brush the fish with olive oil then add the salt pepper and chili flakes. Now wrap the fish completely in aluminum foil and place in an oven preheated to 425 degrees for 20-40 minutes depending on the size of the fish. Once done peel off the aluminum foil and serve on a platter. Garnish with a fresh salad and sliced kumquats (as seen below).

For the Warm Tomato & Olive Ragout we need the following:

• Roma Tomatoes (12 each)
• Fennel Bulb (1 each)
• Assorted and Pitted Olives (10 of each)
• Garlic (3 bulbs)
• Kumquats (10 each)
• Tarragon (1 bunch)
• Olive Oil (1 Tbs)
• Salt & Pepper (T T)

Oil the bottom of a cast iron skillet or saute pan then slice the tomatoes, julienne the fennel bulb and cut the olives and kumquats into 1/4 length-wise. Place in the pan by adding the 3/4 of the tomatoes in a shingled fashion then layering with olives, kumquat, julienned fennel and garlic. Repeat until the pan is full before adding the tarragon leaves and seasoning with salt & pepper. Place in an oven preheated to 350 for 45 minutes. Once done sprinkle with olive oil serve.

Warm Olive-Tomato Ragout 

Close-Up 

Moist