A cookbook that has recently come to my attention that I have been using for over a year now is the "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. For over 75 years this cookbook has been used in some of the most well known kitchens by some of the greatest chefs, but that is not why I like it.
I love this book because of it's combination of knowledge and ease. The 75th anniversary edition, which I own, has over 1130 pages, all with information on cooking. From how to dress wild game to what vegetable to substitute for another if you can not find them. Anyone and everyone who can read will be able to understand and use this book.
Each section of the book is specialized for a certain kind of food or information. From Nutrition to stocks and soups to meat to grains, this book has over 4500 recipes. So if you need to know how to make shepherds pie or even Coq au Vin, this book has them. It even details how to create a menu and what wines and beers to serve with certain foods.
This book to me is one that every cook needs to own. It will help those who are just starting out and can even give inspiration to those of us who have been cooking a while. So if you do not own this book, I suggest you run out and buy it right away.
5 out of 5
Monday, April 12, 2010
Saturday, April 10, 2010
Recipe #2-Roasted Cornish Game Hens
This is a dish I prepare almost on a weekly basis. Each hen weighs about 22-oz aka 1-lb 6-oz and is the perfect size for one person.
What you will need.
-As many Game hens as you want, whole not split.
-Extra Virgin Olive Oil
-A Shaker of the special seasoning in Recipe #1
-Butter, melt enough for the amount of hens you use. 1/4 lb for 2.
-a glass or ceramic dish, at least an inch and a half deep aka at least 2 to 3 qt.
Steps
-Thaw hens and rinse under cold water and place in dish. Make sure all blood is off the hens first.
-Preheat oven to 350 degrees F (177 degrees C)
-Rub hens with olive oil. 1-2 tablespoons (TB) per bird should be enough.
-Cover entire bird, front and back, with the seasoning. This is easy to do if you wear a plastic glove and hold the bird by jamming fist into the hole in the bottom where the organs were removed. Hold it over the dish and sprinkle the seasoning on.
-Bake in oven until birds reach internal temp of 165F (74C) takes about an hour. Every 15 minutes while baking, brush birds with melted butter. Melt more if not enough or you want more on the birds.
-
What you will need.
-As many Game hens as you want, whole not split.
-Extra Virgin Olive Oil
-A Shaker of the special seasoning in Recipe #1
-Butter, melt enough for the amount of hens you use. 1/4 lb for 2.
-a glass or ceramic dish, at least an inch and a half deep aka at least 2 to 3 qt.
Steps
-Thaw hens and rinse under cold water and place in dish. Make sure all blood is off the hens first.
-Preheat oven to 350 degrees F (177 degrees C)
-Rub hens with olive oil. 1-2 tablespoons (TB) per bird should be enough.
-Cover entire bird, front and back, with the seasoning. This is easy to do if you wear a plastic glove and hold the bird by jamming fist into the hole in the bottom where the organs were removed. Hold it over the dish and sprinkle the seasoning on.
-Bake in oven until birds reach internal temp of 165F (74C) takes about an hour. Every 15 minutes while baking, brush birds with melted butter. Melt more if not enough or you want more on the birds.
-
Recipe#1-Special Seasoning
This recipe is for a seasoning that I use one alot of things from steaks to fish to even chicken. I am sure you will find many uses for it. It has a nice kick and depending on your taste buds, adjust the amounts for more fire, sweetness, or bitterness.
Take equal parts of the following in a shaker or small bowl.
-Dill Weed
-Sugar
-Kosher Salt
-Blackened Cajun Seasoning
-Original Mrs. Dash
-Black Pepper
-Garlic powder or salt depending on how much you like salt.
-Fines Herbs
-Italian seasoning.
Make sure to mix these well and try before using. Adjust as you see fit.
Take equal parts of the following in a shaker or small bowl.
-Dill Weed
-Sugar
-Kosher Salt
-Blackened Cajun Seasoning
-Original Mrs. Dash
-Black Pepper
-Garlic powder or salt depending on how much you like salt.
-Fines Herbs
-Italian seasoning.
Make sure to mix these well and try before using. Adjust as you see fit.
Grecian Steak House Review
Grecian Steak House located at 2002 South Plaza Way, Cape Girardeau, MO is a little hole in the wall place that not many people consider going to, but I am here to tell you to stop by the next time you get a chance. Compared to say Applebees, Logan's, and Outback, this place has the best steaks, for way cheaper. For just $12.49 you can get a 12oz, Delmonico ribeye, choice of a baked potato or fries, Texas Toast, and the free food bar.
Their menu includes most of the well known cuts of steaks like the Sirloin, Ribeye, Strip, and Filet, but they also carry the Porterhouse, which for those of you who do not know steaks, is a t-bone in which the filet side is alot larger than a normal t-bone, great slice of steak. They also sell pork chops for just $9.49. You get two pork chops for less than $10 whereas at Texas Roadhouse you pay almost $13.
Aside from Steaks they do chicken sandwiches and chicken breast meals as well as a small amount of seafood like fried shrimp, clam strips, and fish. For those who want a little touch of Greece, they also serve a nice gyro.
The food bar can also be bought by itself, but is always free with an entree. One half of the bar is the normal salad and dessert bar and the end near the cash register contains sides like green beans, corn, and mashed potatoes as well as different meats and entrees like liver, chicken, pot roast, and so on. Each day the bar is different and even changes from lunch to dinner.
Only draw backs are the service and the sometimes the cooks. A few times the service has been below average, but I blame that on the fact that only two servers were working in a place that can hold close to a hundred people. Only one time did I have a complaint about the food and that was when the owner was not there. My pork chops came out burnt on the edges and were so dry I have to soak them in steak sauce to eat them, but that was only once. All the other times they were perfect and even cooked my steaks to the right temperature.
All in all I say go to Grecian if you want alot of food and want to get away from the feel of the 45 minute waits and crowded tables of places like Logan's and Texas Roadhouse. They serve great tasting food and I have never had to wait for a table once. They are friendly and helpful, but be weary during busy times and when the owner is not around.
3.5 out of 5
Their menu includes most of the well known cuts of steaks like the Sirloin, Ribeye, Strip, and Filet, but they also carry the Porterhouse, which for those of you who do not know steaks, is a t-bone in which the filet side is alot larger than a normal t-bone, great slice of steak. They also sell pork chops for just $9.49. You get two pork chops for less than $10 whereas at Texas Roadhouse you pay almost $13.
Aside from Steaks they do chicken sandwiches and chicken breast meals as well as a small amount of seafood like fried shrimp, clam strips, and fish. For those who want a little touch of Greece, they also serve a nice gyro.
The food bar can also be bought by itself, but is always free with an entree. One half of the bar is the normal salad and dessert bar and the end near the cash register contains sides like green beans, corn, and mashed potatoes as well as different meats and entrees like liver, chicken, pot roast, and so on. Each day the bar is different and even changes from lunch to dinner.
Only draw backs are the service and the sometimes the cooks. A few times the service has been below average, but I blame that on the fact that only two servers were working in a place that can hold close to a hundred people. Only one time did I have a complaint about the food and that was when the owner was not there. My pork chops came out burnt on the edges and were so dry I have to soak them in steak sauce to eat them, but that was only once. All the other times they were perfect and even cooked my steaks to the right temperature.
All in all I say go to Grecian if you want alot of food and want to get away from the feel of the 45 minute waits and crowded tables of places like Logan's and Texas Roadhouse. They serve great tasting food and I have never had to wait for a table once. They are friendly and helpful, but be weary during busy times and when the owner is not around.
3.5 out of 5
Introduction
So, my name is...well my actual name is not important, even though some of you know who I am. In fact names just get in the way. All you need to know is that I am a person who loves to cook and I have created this blog to help those who want to learn and to give reviews of the places I have eaten at.
Now, I do not have a culinary degree and I am not an executive chef, but I have worked with my share. I have worked in fast food restaurants, diners, steakhouses, fine dining, and even the kitchen of a gas station. I am no genius on the world of cooking, but I know my fair share and I know the difference between good and bad food. As the title says, there is no such thing as gourmet. That word was invented in order to charge people more for something that can still be disgusting. Trust me, I have had what people call gourmet and some of it has been down right nasty while others were great. Food is either bad or it is good. It is all in how it is prepared. No food is better than another, not all chefs are great cooks, and everyone has their dislikes and likes. I myself hate sweet potatoes, goat cheese, and any creamed vegetable. They may be good to some people, but to each their own.
In the course of this blog I will try to get others to share their ideas. I may rope a few chefs and cooks I know into sharing their ideas as well. Until then it will be just what I have to say. Always remember that these are my opinions and ideas, I am not out to get you to stop enjoying the food you do, but maybe I can open your mind and taste buds to some more.
Now, I do not have a culinary degree and I am not an executive chef, but I have worked with my share. I have worked in fast food restaurants, diners, steakhouses, fine dining, and even the kitchen of a gas station. I am no genius on the world of cooking, but I know my fair share and I know the difference between good and bad food. As the title says, there is no such thing as gourmet. That word was invented in order to charge people more for something that can still be disgusting. Trust me, I have had what people call gourmet and some of it has been down right nasty while others were great. Food is either bad or it is good. It is all in how it is prepared. No food is better than another, not all chefs are great cooks, and everyone has their dislikes and likes. I myself hate sweet potatoes, goat cheese, and any creamed vegetable. They may be good to some people, but to each their own.
In the course of this blog I will try to get others to share their ideas. I may rope a few chefs and cooks I know into sharing their ideas as well. Until then it will be just what I have to say. Always remember that these are my opinions and ideas, I am not out to get you to stop enjoying the food you do, but maybe I can open your mind and taste buds to some more.
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