The Vegetable Peeler Can Create Awesome Garnishes

If you want to up your game in your kitchen when you have guests over, one thing you may do, if you're not that savvy is plating. A simple lasagna on a clean white plate, with a sprig of parsley will make your diner's eyes light up. Sure you say, "Hey just eat, what you think this is a fine restaurant?"

OK, no one should complain if you invite them for a great free meal cooked by you. However, just plating your meals with thought will make your diner feel special, and really, that's what you want to accomplish, wow them if you will.

The vegetable peeler can slice thin pieces of cucumbers. And you can create all kinds of nice thin shapes. Here's what I mean. You will need a peeler that looks like this, and it won't break your bank. Most supermarkets carry them, or Walmart, or your local drug store might.

Notice the wide blade, having a wide blade will allow you to take a large vegetable, even a carrot, and slice down the sides to create a wavy thin cut. After that slice, because it is thin, you can roll it, twist it, or wrap it around other foods for a nice garnish.

Here's a few thin slices of cucumber that is rolled into a flower looking garnish. By simply slicing thin pieces of cucumber, you can get creative to add some pop to your presentations. For color, add slices of cherry tomatoes with the cucumber. Or chop up some cilantro and sprinkle some to sort of dust the plate before you put a steak on there. Bon Appetite!

             

© 2016

The Finer Things In Life Starts In The Kitchen

There are many out there in the world that are starving, and I pray that those who are starving, will get help quickly. As a food blogger, I write about food. Sometimes it's about high end foods that even I cannot afford. So blessings to all, and I pray your circumstances will be better. As we all try to do the best we can to help those less fortunate.

This blog post is about the Berkshire Hog, this breed of hog for nearly four centuries is the most sought after flavorful pork.

Originated from the Berkshire County in England, this "black pig" has a superior taste, making this hog, the choice of gourmands around the world. It is tender & juicy making it perfect for the barbecue of baby backs, or searing a chop on a hot pan with some olive oil, garlic, and herbs, rendering a nice sauce. Think of this pork, as the Wagyu Beef of pork.

PHOTO COURTESY OF GOOGLE, AND NOT TO BE USED FOR PROFIT

PHOTO COURTESY OF GOOGLE, AND NOT TO BE USED FOR PROFIT

Without getting into specifics or history of this hog, if you are looking for a good juicy flavorful pork for your special dinners, or backyard grilling this summer, look for Berkshire pork. 

If you go to HERITAGE PORK INTERNATIONAL you will see the different products this company sells, just to give you an idea of what is out there in the market place when it comes to pork. Make no mistake about it, as I am learning about food, and drink constantly, if you do take the time to understand how some food items are raised, or processed, you will have the knowledge to become a better foodie.

Bad grapes produces bad wine, good grapes produces good wine etc. You may pay a few more dollars for better cuts of pork, but you will see the difference in how tasty and juicy a better quality raised hog will be in contrast with a hog that was pumped with all kinds of solutions. Until next time.

Ron Sambrano

Blogger

         

© 2016

Wenatchee's Newest Diner The Cook's Corner Diner

John McKivor opens up in Wenatchee, Washington. Two hours from Seattle heading east, in apple country, the new eatery is called The Chef's Corner Diner. Look them up of Facebook, as they are just getting into the groove.

Here's some of the photos I got today.

Located at 200 S. Wenatchee Avenue, Wenatchee, WA

Phone: 509-470-6208

HOURS Tuesday-Saturday 5-9pm

APPETIZERS

Hot Artichoke & Spinach Dip 12

Prawn Cocktail 10

4 Large prawns poached in white wine & lemon

Coconut Shrimp 12

4 Large prawns hand breaded with panko & coconut flakes, Glazed with sweet chili pineapple salsa

SOUPS

Tomato Basil  Cup 5/ Bowl 6.5

French Onion Gratine  Bowl 8.5

SALADS

Caprese Salad 8

Tossed arugula & sweet onions, topped with fresh tomatoes & mozzarella cheese, glazed with aged balsamic vinegar

Mixed Greens with Raspberry Vinaigrette 6.5

Apples, feta cheese, candied pecans

Caesar Salad 7.5

Romaine hearts, croutons & candied pecans

Make it an Entree Salad- add choice of 

Broiled Chicken Breast 6.5

Broiled Spiced Prawns 8.5

Broiled Salmon* 8.5

_____________________________

STEAKS*

Served with choice of roasted potatoes or rice pilaf & fresh vegetables

Spencer Steak  26

Choice 12 oz. rib eye steak, broiled Served with roasted sweet pepper & port wine demi-glace, And topped with sautéed mushrooms

New York Steak  24

Choice 12 oz. New York steak, broiled

Hawaiian Local Favorite  18.5

Tender flat iron steak marinated in a house made teriyaki sauce and broiled Served with grilled pineapple, glazed with teri sauce, Green onions & Asian slaw

______________________________

SEAFOOD*

Served with choice of roasted potatoes or rice pilaf and fresh vegetables

Baked Halibut  25

Topped with a ginger, lime & orange aioli and baked

Broiled Salmon  24

Glazed with light butter, wine and capers Served on a bed of arugula, sweet onions, diced fresh tomatoes & A touch of balsamic vinegar

Coconut Shrimp  20

House breaded coconut shrimp with pineapple salsa

Thai Chili Scampi  22

Large tiber prawns sautéed with mushrooms, capers, garlic, white wine And a touch of sweet chili

______________________________

POULTRY

Served with choice of roasted potatoes or rice pilaf and fresh vegetables

Broiled Chicken Breast  16.5

Chicken breast marinated in olive oil & fresh herbs Broiled with a touch of white wine

Chicken Saute Sec  18.5

Chicken breast sautéed with onions, mushrooms, peppers, tomatoes, fresh herbs, a touch of white wine, butter & lemon

_______________________________

VEGIE ENTREES 

Fresh Steamed Vegetables  14

A mixture of fresh vegetables, steamed in white wine & lemon, Served with rice pilaf or roasted potatoes

Veggie Penne Pasta Bake  15

Sautéed onions, mushrooms, spinach, peppers tossed in mini penne pasta, marinara sauce, topped with cheese and baked Served with garlic toast

BEVERAGES

7- up, Coke, Diet Coke, Root Beer  2.75

S. Pellegrino, Iced Tea  2.75

Coffee, Tea  2.75

Milk  3.25

_______________________________

WINE & BEER SELECTIONS

White Wines  6.75/ 30

     Chardonnay- Milbrandt, Prosser

     Viognier- Jones of W.A. Quincy

     Pinot Grigio- Milbrandt, Prosser

     Kung Fu Riesling- Charles Smith, Walla Walla

Red Wines  6.75/ 30

     Cabernet Sauvignon- Jones of W.A. Quincy

     Merlot- Cave B, George

     Boom Boom Syrah- Charles Smith, Walla Walla

     Pinot Noir- Benson, Lake Chelan

     Brothers Blend- Milbrandt, Prosser

Beers  4.75

     Deschutes Black Butte Porter

     Elysian Space Dust IPA

     Deschutes Mirror Pond Pale Ale

     Stella Artois Lager

     Shock Top Belgian White

     Michelob Ultra  3.75

Ciders  4.75

    Square Mile Cider Original

        Made from 3 apple varieties, gluten free

        

     Square Mile Spur & Vine

         Hopped apple cider, gluten free

               

© 2016

The Poke Pantry

Today is one of those days, I'm thinking about poke. And the ingredients for it. If you haven't been in the loop, poke has taken a new dimension!

For instance the standard shoyu poke, or the Hawaiian Style Ahi Poke, has gone international. And of course it will. Indeed. I've seen Italian style with ahi, garlic, tomato sauce! Nay! Not in a poke, maybe a marinara, sorry fellas! Sorry Wise Guys! I've seen Korean style. OK I can run with that, it's Asian, and poke is more of an Asian kind of thing, to me anyhow.

But it's all good. No worries. People making a dish more to their liking. I mean sometimes believe it or not, I'll use chow fun noodles to make seafood pasta. There you go, I'm a hypocrite.

So let's get into the basic Hawaiian Style Poke shall we? Now before you guys kill me, an old friend who is Hawaiian told me, "Eh Boy, we never used Ahi for make poke, we just wen use Aku!" Now Ahi is the sweet tuna, its aroma doesn't permeate the whole fish market when sliced up and gutted. As opposed to the Skipjack, or Aku, this one is more pronounced on the nose, and definitely when it hits the tongue. One stuck up chef told me, "Hell I'll never use that piece a crap fish!" Oh well, screw chef boy.

So in this basic recipe for Hawaiian Style Poke, you can use a pound of either Ahi or Aku, just cut it up into cubes, and keep it cold.

But let's look at one of Hawaii's God Father of Poke, Chef Sam Choy's recipe shall we...

Sam Choy’s Hawaiian Style Poke

(Serves 4-6 as an Appetizer)

1 Pound Sashimi Grade Ahi Tuna, cut into ¾ inch dice

1 Medium-size Tomato, trimmed and cut into ¼ inch dice

½ Cup Onion, Peeled & Chopped

2 Tablespoons Shoyu

1 Teaspoon Seasame Oil

½ Teaspoon Granulated Sugar

½ Teaspoon Red Chili Flakes OR 1 Hawaiian Chili Pepper, Trimmed & Minced

2 Teaspoons Green Onion, Chopped for Garnish

Preparation: Combine the Ahi, Tomato, Onion, Shoyu, Sesame Oil, Sugar, and the Red Chili Pepper. Mix Well. Allow flavors to blend for 1 hour before serving. Garnish with the chopped green onion before serving.

* In some recipes to make it really Hawaiian, add in some kukui nut (Inamona) below.

And if you can get some ogo (seaweed) below.

These two Hawaiian ingredients will elevate the flavors to make it really a Hawaiian Style Poke! (below)

Thanks for stopping by foodies!

© 2016