Ice cream!!!

I finally got an ice cream maker. Courtesy of John Bui.

So excited, as I've wanted one for a while now. This means I'm adding another weapon to my dessert arsenal.

Sweeeet.

Pics to follow when I return home.

More recent creations...

So I haven't updated in a while, but I have made more foods!!!

Cheddar Biscuits
Chili Con Carne
Chocolate Pecan Pie
Mini Apple Pie Cups topped with Smoked Applewood Cheddar Cheese

I'll upload pics of what I've got when I get a free moment.

I have to admit, baking is starting to come easier and easier to me. The pies were the first time I ever made my own crust, and I have to admit. They turned out REALLY tasty...buttery, flakey....mmmmm.

Update on my creations...

So I've been a horrible, horrible person...and have failed to update my blog with my yummy creations.

Thus, I'm going to give the readers a quick run down of what I've been up to this past month.

TRUFFLES.

yeap, chocolate + cream + heat....mmmm.

I've made the following so far:

Strawberry Balsamic Truffles
Cherry Pomagranate Truffles
Plain Truffles
Walnut Truffles
Banana Walnut Truffles
Chipotle Walnut Truffles
Orange Truffles
Raspberry Truffles

Favorites (of the roomies/coworkers): Cherry Pomagranate, Strawberry Balsamic, and Plain

I've learned alot in the past month about working with chocolate be trial and error, and I still have a lot to learn. But, it's a great learning experience for me. One day I'll write up a simple how-to on making truffles. Once I perfect my personal recipe.

Besides the truffles, I've made various impromptu dishes with my old neighbor. Really, I just helped cut vegetables and season the resulting dish.

Chocolate Rosemary Pork Tenderloin with Apple Cornbread Stuffing

So, I was really bored today. Figured I'd attempt something I've been wanting to do for a while now...Chocolate and Rosemary Pork Loin stuffed with Apple and Onion Cornbread stuffing.

Sweet cornbread batter


Batter in the skillet


Chocolate Rosemary Rub


Pork loins (top right), Crumbled cornbread (big bowl of yellow), Onions, Apples, Raisins


Caramalized Onions and Apples in the cornbread


And the end result...



Man, this turned out MUCH better than I had expected...mmmm.

Molecular Gastronomy

So, being the nerd I am, I decided to try my hand at molecular gastronomy...starting with Melon Caviar.

Red = Watermelon Caviar
Green = Honeydew Caviar


Watermelon Caviar in Basil Soda


The basil soda was made with a simple syrup infused with basil leaves and mixed into club soda.

The flavors of the caviar themselves were very light, I think it was due to the fact that I used fresh puree. Next time, I'm going to reduce down the puree and maybe add a dash of sugar.

All in all...a blast to make.

Cake Lollipops

I made Cake Lollipops for a former coworker/supervisor at my old job.

Rather than writing up a how-I-did-it....I'm just going to let you all see pics of the yummy yummy goodness.

Enjoy!

mmm....vanilla cake!


mmm...Red Velvet Cake!


Red Velvet Cake...v. crumbles.


Vanilla Cake....v. Crumbles


Mmmm...frosting!


Times two!


Cake Balls!


And now...with STICKS!


Cake Pops in a Vase....


This is what I do...I make things for people. Rather than just handing out a card, I'd much rather bake or cook!

What I do when I'm hungry...

...and have no idea what I want to eat, and a pantry full of random foods.

I make a Sausage and Orzo-laya.

Ingredients:
1/2 box of Orzo (cooked 2 mins prior to al dente, or for about 4-5mins)
1 can of diced tomatoes
1 tbsp of: red pepper flakes, Onion Powder
1/2 tbsp of: garlic powder, dried oregano, honey
1/4 tbsp of: kosher salt, ground sage
2 tbsp of Molasses
1 bay leaf
3 Sausages (Sweet Basil Sausage)

Directions:

1. Cook pasta just before Al Dente
2. Cook sausages (split in half down the middle)
3. combine all of the rest of the ingredients in a saucepot and bring to a boil
4. after the sauce reaches a boil, cut up sausages (they should be mostly cooked by now, with nice charring on the outside) and lower heat to a simmer, and simmer for 5 mins
5. drain pasta, (save about 1/4 cup of pasta water for the sauce)
6. add pasta water to sauce, bring to just above a simmer for a couple mins
7. add pasta to sauce, reduce heat to low, and cook for another couple mins

Garnish with cheese.

YUM!

note: if you're not up for spicey foods, either reduce the red pepper to 1/4 or 1/2 tbsp. no omit all together.

now, pics!

The tomatoes and various spices


Sausage!


Pasta water + sauce


The Orzo


Sauce is simmering! Oh, and the sausages are bathing...


Voila! Sausage Orzo-laya!


The charring of the sausages definetly add to the flavor of the dish. Next time, I'm guna reduce the amount red pepper flake...the heat is a tad overpowering.

Yum none the less!

Slowly....not so surely.

So it's been a while since I've revisited my thoughts on pursing a culinary education. I had always thought that I wouldn't need any formal culinary education, but that's when I figured that I would start and stop my culinary dreams with a Diner...or two.

But, after months of some careful thinking, I moving towards recieving formal education and hopefully working in fine dining for a couple years before embarking on the creation of my varied restaurant empire.

Who knows where I'll end up, but right now, it looks like I'm shooting for NY with a stint at the French Culinary Institute.

Cake!

Ok, so I know it's been a while since I've posted here. (But really, I doubt many actually read this.)

So I finally made a cake. By that I mean, it turned out how cake SHOULD turn out. Spongy, moist, and tasty. Not flat, under cooked, cloying-ly sweet.

So I made a white cake with White Chocolate Creme Cheese Frosting with a Milk Chocolate Drizzle.

Like usual, no pics. I need to just leave my camera in the kitchen from now on. -sigh-

It was tasty tho. I loved how the frosting turned out in terms of flavor - it wasnt too sweet, the tangyness of the creme cheese definitely came through. But it was a little too loose for my liking...oh well. next time.

And I have nearly perfected my triple chocolate chip cookies (white, dark, milk). Mmmm.

More items from my friends....

Krystle: Mini Burgers (aka Sliders)
Melissa C: Beef Stew
Ongie: Chicken Strips, Chicken Fried Steak w/ smashed taters
Irene: Tacos, Pot Roast, Spaghetti and Meatballs,
Emily: Banana Split
Jessica: Grilled Cheese

Chicken Fried Steak.

Thanks to Melissa from SF...I'm guna be adding nutella and strawberry crepes for dessert.

More items!

French Toast
BBQ Beef Brisket Sammich
Fries and O-Rings
Cornmeal Pancakes


man....I need to sit down and start writing up a business plan/proposal. Gotta have it ready for when I go in to get a loan...

Roscoe's Chic and Waffles

Thanks to a trip to Socal, and a stop at this legendary place...I've decided to add fried chicken and sweet cornmeal waffles to my menu.

next dessert

...will be a cheesecake of sorts or tiramisu...havent decided yet. but stay tuned.

Diner Aspirations

So I've decided that my diner will make it onto the Food Network (or whatever it will be called years from now) and it will be featured on an episode of "Diners, Drive-In's, and Dives (or whatever variation of the show they have by then.)

If not on TV, it will become a local "it" spot - the place to go for some awesome food and a great atmosphere.

Superbowl Sunday

Giants win! (I knew it was going to happen.)

Anywho, on to the food.

So after a lot of debating and thinking, I decided to make BOTH chicken wings and pork spare ribs. Yum!

The wings were eaten too fast to really take pictures of them (plus I forgot...heh. I was busy doing a bijillion things between cooking and watching the game.)

But here's a pic of some of the finished wings:


The wings were steamed for 10 mins, then thrown in a 425degree oven for 20 mins per side. Then tossed in Frank's Hot Sauce (I was too lazy to make my own this time around...shocking I know.) or an orange soy glaze (this I made...).

Now on to the crown jewel of the day: Pork Spare Ribs (these were my first time doing ribs...so I was very hesitant and cautious)



The ribs before I went and cleaned it up some (removed as much of the thin membrane as much as possible, as well as the excess fat.)


After the application of the dry rub (which was made by me - Hungarian Paprika, my chili powder mix, garlic powder, and some brown sugar). This was then wrapped in foil and stored in the fridge for a day.

Then I got the grill fired up and prepped (shoved all the coals to one side and tucked in a bowl of hickory wood chips).

After about 3 hours of cooking, and 3 bowls of wood chips...here is the finished product.



And since the guests wanted the ribs wet (with sauce):


The bbq sauce was a vinegar based sauce - so it wasnt all that sweet, but it was smokey and had a nice tangy-ness to it. mmmm.

Man, for giving ribs a try for the first time, I must say, they came out AMAZING, the meat was falling off the bone (no parboiling done....all slow smoked).

I can't wait for the pulled pork and brisket!

More menu items!

Thanks again to Dani... here are a few more options:

-Disco Fries: Gravy and Mozzarella on Fries

-Dippers: Taters with like 5 Dipping Sauces

-The Fry Daddy- Deep fried patty on bun

My ideas:
-The Heart Attack on a Plate - 3D burger completely deep fried and drizzled with bbq sauce w/ a side of ranch

3 Dudes Diner

The name comes from Ms. Dani Brown of Turlock, CA. thanks! If i ever decide i want partners in my culinary adventure...i know who im asking and i already have a name. 3 dudes diner. (that means the two of you [you know who] better start thinking about going into the food biz. how about we open this at the Strand?)

and im starting a menu:
-Signature Dish: 3D burger (3 patties, 3 slices of cheese, 3 layers of bacon, and onion rings)
-The waffler (deep fried chicken with waffle buns - its like chicken and waffles, cept handheld!)
-Meatloaf (FUCK!)
-BBQ'ed meat (ribs, brisket, pulled pork)
-Breakfast foods (pancakes, corned beef hash, omelettes)
-Burgers (all kinds, built to order)

maybe I'll add more....maybe not.


man, this is what happens at 1am (plus being hungry doesn't help)

When I get bored...

I make food first thing in the morning...but I don't it right away.

Except today I woke up nearly at noon, and started on a deep dish pizza...using the left over ingredients from the previous pizza endeavor.

here is the end result (I forgot to take pics of the entire process...)

This sausage and bacon dish of tasty goodness was made in a cast iron skillet...something I've been meaning to do since I bought the damn thing.

And since I had a bunch of eggs that were going to end up in the trash if I didn't use them soon, I made brownies. (half toffee, half walnut and toffee).

Okay, so this isn't the nicest presentation that I've done so far, but I was lazy and wanted to eat the damn things. (I know, I know....I normally don't eat my sweets, but I have to try my first batch of things...these were so good! almost fudge-like...almost.)

Dutch Oven + Meat + Stuff = tasty goodness

So today was a good day. It started with a purchase of a Dutch Oven (no Jeff, not THAT kind of dutch oven), some meats, various spices, and a few other things. But rather than bore you all with the details, I will lead you through a photographic journey of the creation of my chili.

Step1 : Make the chili powder. (I forgot to take pics of the process, so here's a pic of the chilies used) [Top left: Ancho, Top Right: Guajillo, Bottom: Anaheim]

Step 2: Prepare the vegetables (chopped onions and minced garlic)

Step 3: Brown the meat (I used Beef Chuck and Pork Shoulder, equal amounts)

Man, look at that...so tasty. And all that yummy toasty goodness at the bottom...yum! (I browned all of the meat in small batches so that everything can get nice and brown. Crowding the pot = bad)

The end result of all that browning in the pot. mmmmm....

Step 4: Cook the aromatics down (that means cook the onions and garlic).

After the onions have cooked down to about half their original size (~10mins), add the garlic and cook for a few more minutes.

The onions are now caramelized, and have picked up all the brown crusty goodness from the browning of the meat. Time to ward off the vampires!

Step 5: Add the chili powder (homemade, of course), cumin, and oregano (I used italian seasoning (a blend of herbs) because I felt like it).

Step 6: Add a can of diced tomatoes and beef stock. (I used beef because I felt the flavors would come out a little better - didnt want to mix three meat flavors together...bleh).

Step 7: Add the meat (and the juices that may have run out)

Step 8: After about 2-3 hours, add the pinto bean + stock puree (I didnt want whole beans in my chili so I pureed both cans of beans)

le Grand finale: serve! (I didnt buy extra onions and cheese, so I made corn muffins)

The meat was fork tender, and the corn bread soaked up the liquid like a sponge. Mmm!

So, the next time I make this, I think I'm going to cut out another cup of stock (I already cut one cup out, but it was too liquidy for my taste). And maybe I'll use the whole beans rather than puree-ing them.

All in all, a great bowl of chili. The fact that I made my own chili powder meant I didn't have to use Tobasco to add some heat to the chili since it was already a good amount of heat in the chili powder.

Finally...photographic proof.

So I decided to be productive today and dug up my USB cable for the camera and uploaded the pics...so here you go, proof of my culinary exploits:


Basil and Fresh Mozzarella Pizza


Sweet Basil Sausage Pizza (most of it) and a slice of Asian Chicken Pizza


Bacon Wrapped Steak Medallions w/a Balsamic Onion Relish on a bed of Wild Rice Pilaf


Bacon Wrapped Scallops w/ Spicy Pineapple Mango Salsa


Soy-Sake Marinated Chicken on a bed of Plum-Ginger Noodles



For the pizzas, the dough was made from scratch, as well as the marinara.
The salsa was a hit (I think that's going to be a keeper - as long as I can write the recipe down the next time I make it). The same goes for my Soy-Sake marinade (its absolutely amazing).

Asian Style...

So I normally don't cook asian (style, influenced, etc) food. But today I went and did just that.

On the menu: Soy-Sake Marinated Chicken w/ Ginger-Plum Noodles.

I also tried to make some marinated fried tofu...but those didnt work out..at all...-sigh- I can never figure out the proper way of frying tofu (just like mom does...I really should just call her up and ask...nah, too much just to fry up some pressed soybeans.) Everytime I end up with a half fried, half not so fried (and very greasy) mess of what used to be a block of extra firm tofu. DAMN.

I have to admit...I'm really digging the sake marinade I've been using (made by me, of course).
Once I get the finer details down, I'll come up with an exact recipe, but right now, I'm just eyeballing everything.

Pictures as soon as I can find my damn cable for my camera. Grrrr.

So here's a list of things I've made, and what is to come. Warning: the list may be extensive and out of my culinary reach...but hey, I'm willing to try.

Made:
-Baked Mac and Cheese (mmmm....homemade is always better than the box)
-Bacon Wrapped Steak Medallions w/ a balsamic onion relish on a bed of wild rice pilaf
-Bacon Wrapped Sake Marinated Scallops w/ a spicy pineapple mango relish
-Various cookies
-Creme Brulee (I like to use the torch...sue me.)

To be made:
-Hickory Smoked Ribs
-Pulled Pork Sammich
-Beef Brisket
-Smoked Tofu on a bed of Plum-Ginger Noodles w/ Miso Soup
-Burgers
-Chili
-Meat

I need to build a smoker for most of the stuff I want to makem and the weather needs to get better. Boo to rain!

Leave a comment if you have any other recipe ideas.

And I promise pictures will be up soon...I'm just lazy at the moment.

The Beginning

So I finally decided to make a blog. I guess I'm doing it to have a place to put up all of my edible (and not-so-edible) creations for the world to see. [and by world, I mean whoever haphazardly comes across this, if anyone...]

While the original idea for this was to house my epicurean concoctions, there may or may not be postings of a personal nature as well (just fair warning - I like to rant).