"It IS all about the TASTE"
RSS icon Home icon
  • Fish Fry …

    I went into the grocery store looking for some beef to make chicken fried steaks, but was less than pleased with the offerings. About to walk out, I walked by the fish counter, and saw fish fillets. I inquired as to the species, (I do so love fried catfish), and was told they were whiting… Given my recent experience, with a fish and chips food truck, I am not THAT fond of whiting… The proprietor sensed my reluctance, and chatted with me about the fish, after I explained my hesitance, he offered to fillet some fresh for me.

    Now I am a southern boy, and I do love fried fish, I was amazed to see it there, and even more amazed at the price. Needless to say 4 lb of fish left with me, as well as corn meal and all the fixin’s. Guess it’s time to fry up a mess of fish.

    Fried fish has always been a southern delight, some of my fondest memories from growing up in Texas are associated with the fish fries the family would enjoy after returning from a all day expedition during a fish run out on either the Lampasses or Cowhouse creeks. But even when we didn’t have time to fish we could always depend on the numerous roadside cafes featuring all the fish and hush puppies you could eat for a dollar.

    What I will do is take out a bit of “funk” insurance and soak these in a bit of buttermilk.

    Read the rest of this entry »

  • Cast Iron Chef – Pepper Steak

    After mastering yet another vendor proficiency test, (one could say I am now buzz word compliant), I decided to chuck the rest of the afternoon and go visiting clients.

    Sitting in an office high overlooking a major intersection, and chatting with a client as he reviewed my missives posted here, a slow cooked pepper steak produced by his wife, was mentioned. As he went on to describe the mouth watering lusciousness of the meat, the contrasting colors of the stop-light peppers and the richness of the gravy produced I knew I HAD TO HAVE that recipe.

    Also remembering that I had made the lady of said clients house a gift of a 18″ Bad Wolf special chef’s knife, I decided that my usual brash tactics might not work, and that a bit of kitchen research would be the better part of valor…

    The real key here is low and slow cooking in a moist environment….

    Collagen, the predominant protein in connective tissue, is quite tough to chew, and is found in abundance in tougher and cheaper cuts of meat. (Almost the tougher / cheaper the better). At 150 degrees it starts to melt and become gelatin-like as the temperature climbs. At 150 the muscle tissue will have tightened fully and the bonds between individual protein molecules become stronger and tighter. These bonds become so tight they drive water from the meat back into the braising liquid!


    Once the internal temperature of the meat reaches 170 degrees, a second process begins as melted collagen makes meat seem tender and moist. Further heated, the collagen in the muscle will break down progressively into soft gelatin as the tightened muscle tissue strands continue to separate.

    Because collagen won’t melt completely until the internal temperature of the meat reaches 200 degrees, the meat must be cooked to this temperature and held there for an hour to take full advantage of this phenomenon.

    The meat fibers will swell to take on the liquid surrounding them, and with the collagen will turn to gelatin, so that the meat becomes a wonderious tender, moist, taste treat seasoned with all the goodness of the various peppers, onions and garlic that have simmered with it.

    Do note:
    I’ve not used high priced sirloin, or tenderloin, but have used chuck steak which is quite economical that produces glorious flavor and a worthy texture when cooked properly. And properly is low and slow.

    Read the rest of this entry »

  • Meatless Monday – Breakfast Fry

    It’s coolish/ warminsh / coldish / hotish, in short mid spring, I am quite busy, and have a yen for some comfort food. The original comfort food was the potato, crisp on the outside, creamy on the inside. But I want a bit more flavor and texture…

    Maybe I’ll par-boil some potatoes, slice or quarter them, and fry them up in my heavy cast iron skillet, maybe adding some cheese and a Jalapeño, along with some spices to kick up the flavor a notch.

    Home fries, house fries, or cottage fries are a type of basic potato dish made by pan or skillet frying diced, chunked, wedged or sliced potatoes (sometimes unpeeled) that have been par-cooked by boiling, baking, steaming, or microwaving.

    While it is possible to make “home fries” without par-cooking the potatoes, these are technically raw fries. The texture will be more chewy, and the longer cooking time increases the likelihood of burning the potato pieces. Home fries are also made, as the name suggests, as a simple homemade potato dish and can be prepared even by people with modest cooking skills as a meal or a snack.

    The frying is typically done in vegetable oil or butter. Other ingredients may be added. If chopped onions and bell peppers are added to diced potatoes it creates a dish referred to as Potatoes O’Brien. If sliced potatoes and sliced onions are sautéed together with seasonings it can create a dish referred to as Lyonnaise potatoes.

    The consistency depends on the type of potato used. Although various types of white potatoes are the most popular base, sometimes waxy (usually red-skinned) or sweet potatoes are used.

    In the United States, home fries are popular as a breakfast dish and are sometimes served in place of hash browns. Home fries may be served with a condiment such as ketchup or maple syrup.

    Patatas bravas or papas bravas is a dish of the cuisine of Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into 2 centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce. This dish is commonly served in restaurants and bars throughout Spain, where it is traditionally accompanied by a shot of orujo or a glass of wine.

    The potatoes are boiled in brine for several minutes to tenderize them. They are then rubbed dry and fried in oil in a manner similar to the preparation of potato chips.

    Read the rest of this entry »

  • Lettuce and Bacon


    It is spring and the first heads of lettuce are coming in, I so must have a dish from my youth. I can not count the number of nights dinner was thick strips of bacon, fried, with a salad of lettuce and onion, or spinach greens wilted with a hot bacon and vinegar dressing, served with a big wedge of corn bread and butter.

    One can “class” this up and use spinach greens with a “Hot Bacon Dressing”, but I’ll always think of this as wilted lettuce.

    These are the things that memories are made of, (some times, you wish to go back for just one more meal)

    As said before

    Bacon is a cut of meat taken from the sides, belly, or back of a pig, then cured, and smoked. Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavor dishes.

    Sarah Hepola, on Salon.com, suggests that eating bacon in the modern, health-conscious world is an act of rebellion: “Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.

    Read the rest of this entry »

  • Quiche

    Time for food, but given the recent set of medical stupidity one must go a bit lighter. So maybe eggs, but sunny-side up, over easy, scrambled, just is NOT going to do it for me.

    I WANT TASTE!. I WANT TEXTURE! I WANT SAVORY…. So a quiche, but one with real bacon, real veggies, and lots of cheese and eggs..

    Quiche is essentially an custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes truck tire. You want a bit of wobble in your quiche as it comes out of the oven. Wobble means silky, melt-away custard in every bite.

    The fool-proof part comes courtesy of the French. They long-ago settled on the perfect formula of one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. One can bump this up a bit to make a more substantial quiche and go with three eggs and a cup and a half of milk in a nine-inch pie crust.

    Or as one person wrote:

    I always use the Julia Child ratio: put the eggs in a large measuring cup and add enough dairy (cream/half & half/milk) to bring the total up to 1/2 cup per egg. So, if you used 4 eggs, you’d add enough dairy to make 2 cups of custard. So simple to remember and a perfect blend of dairy and egg: not too thick, not too liquid, just right.

    Now as per quiches, they have a reputation as a fancy French entree, and for being rather persnickety to prepare, but quiches are actually very easy to make. With a little science, some good chemistry, a proper ratio and a bit of technique, quiches can be a very good selection for breakfast, lunch, dinner, or a late night snack.

    There are some things key to good quichery :

    1. Flaky Crust
    2. First of all, the pie crust must be tender and flaky. A good tart crust, works well.

    3. A tasty Filling
    4. The filling must have some kind of structure so the pie will hold together when sliced. As the eggs cook, they set, forming a custard. A basic quiche recipe using the proportions of 1-2 cups of dairy with 3-4 eggs will work. Any other add ins, (bacon, sausage, mushrooms, onions, etc) need to be fully cooked and cooled, BEFORE adding to the filling. In this case, 1 cup dairy to 4 eggs, plus my add ins. I am looking for hearty here.

    5. Proper Baking
    6. Following baking times and temperatures are KEY to a quiche that is cooked but not rubbery. I.E. The center is set and the outside edge is golden brown.

    You can fill your quiches with just about anything; they’re wonderful refrigerator Velcro. Leftover bacon, cooked chicken, ham, cooked vegetables, bits of cheese transform into a “slice of heaven”

    Read the rest of this entry »

  • Deviled Eggs – Gangnam Style


    Walking out for dinner last night, I chanced upon an intriguing little cafe / lounge with a quite twisted menu.. From Fried Pickles to Wasabi Deviled eggs the offerings were out of the ordinary, but with a very appealing set of twists

    The eggs were beyond belief, and the chef seems to be impervious to flattery, social engineering, Booze, Bribery, Blondes, and just out right threats of kidnapping and torture.

    Looks like I need to reverse engineer this one myself. The eggs, were hard boiled, uh, duh… The deviling was a light an airy cream of egg, homemade mayo, wasabi, and some form of vinegar, in the form of Sirachi! For a heated sweet and sour kick, and I’ll dust with 5 spice powder to reenforce the Asian flair

    Deviled eggs are hard-boiled eggs cut in half and filled with the hard-boiled egg’s yolk mixed with different ingredients and are usually served cold as a side dish, appetizer or a main course. Deviled eggs are one way of using Easter eggs after the children have found them and are a common holiday or party food.

    The deviled egg is purported to have originated in ancient Rome. They are still popular across the continent of Europe, in The Netherlands and Germany they are usually filled with caviar and served in rémoulade sauce, these are known as “Russian Eggs”. In the Midwestern and Southern U.S., they are commonly served as hors d’oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular, that special and carrying trays are sold specifically for them.
    Read the rest of this entry »