Chefs of the Strip (Bacchanal)

In this post we'll take a look at what it takes to be a chef that operates one of the best buffets in the United States, in Las Vegas on the Strip at Bacchanal located in the Caesar's Palace. Chef Leticia Nunez heads an army of cooks that feeds nearly 4,000 eaters a day. With nearly 500 different dishes throughout the day, Bacchanal's crew has more than its share of duties to fill. 

This video even if this restaurant closes gives aspiring chefs a look at how a leader in this type of environment conducts business. The term chef has to be earned. At times there's too many so-called chefs that did not pull their time and weight in terms of years to truly be called a chef. Thanks to stupid shows on television, every cook is a chef. No. They are not. Chefs like martial artists need to train, not only in what the food looks and tastes like. But how to run a proficient operation and execute every day, every night. I laugh at some of the chefs on Maui, because some of these clowns did not put in their time. They got a gig from an owner of an eatery and immediately they are chefs, and that goes to their heads. It's one thing to know food science, and how to build sauces from scratch, but to be labled a chef when all that dude does is open mayonnnaise, and salad dressing jars? Give me a break. I'll call you a chef when I understand you put in your time. If you didn't, take that title off of your jacket. I'm serious. It's time we get real around here.

Bacchanal Buffet on the Strip in Las Vegas

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Hong Kong- Anthony Bourdain Parts Unknown

The world lost a prolific writer/chef in Anthony Bourdain. He was the trend setter, the real rocker chef. He penned his own book, and parts of his script. What chef can do that? When Anthony died we lost someone that could paint a picture of his travels around the world, without watching the t.v screen, as long as we could hear him speak, we got it. Indeed we got it. Now I can only imagine that Anthony is cooking up a storm with rock stars that entered heaven's gates before him, and he'll welcome new ones. In this episode Hong Kong on Parts Unknown, Bourdain accompanies cinematographer Christopher Doyle, who has produced countless films in Hong Kong. This episode like all of Bourdain's touches not only food, but the culture and interesting people that he encounters. Doyle finds beauty in things one may not find. Defining things in only how one can define it is in essense beauty.

In one instance at 13:18 of the video, Bourdain asks one of the guys eating the drunken chicken, "Is there a penis in there?" Jokingly of course, the guy laughs and says no. Bourdain's cutting edge style without the excess is perfect. Every episode was epic. If there's a boxset of his shows, I'll get it. He delves in the street foods, with steamy custards, furthering the interest. Locations where Bourdain experiences his eating is exact spots that most of the films in Hong Kong were filmed by Wong Kar Wai with Christopher Doyle. So viewers that are fimiliar with the works of the two well known film makers, where Boudain eats will aslo acquaint. 

I hope you'll enjoy this video, you may have already watched this, but you can watch it again. If you are traveling, or waiting for an important business meeting, or waiting for the kids soccer practice to be over. 

Anthony Bourdain Parts Unknown: Hong Kong

Christopher Doyle

Wong Kar Wai

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LOW SODIUM APPLE PORK CHOP RECIPE

On this post I'll do a low sodium apple pork chop recipe for those of you dealing with high blood pressure. If we are close to the 140/90 mark, that's too high. Let's relax, don't get too stressed out and eat right. Keeping our sodium intake low does assist in keeping our pressure from rising. So without any more time wasted, let's get to the ingredients and directions.


INGREDIENTS (Serves 2)

2- 5 oz. boneless lean pork chops. Sprinkled with black pepper, and garlic or onion powder.

2 tbsp. of vegetable oil
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1 apple cored and sliced thin

1 tsp. cinnamon

2 tbsp. lemon juice

1/4 cup fresh orange juice

1/4 tsp. black pepper

Dash of salt

DIRECTIONS

In a stainless steel pan, over medium high heat, add in the oil, and when hot, place the 2 pork chops in the pan. Cook about 2-3 minutes on both sides, or until cooked and heated through at 160 deg. F. You can tell if it is cooked when juices start to ooze out of the meat. But pork needs to be cooked through use an instant read thermometer to check. When done, remove from pan on to separate plates and cover lightly with foil. NOTE: you don't want to overcook your chops or it will dry out and you will have a less than spectacular product. Keep in mind that proteins continue to cook even when it leaves the heat of the cooking apparatus.

Return pan to heat, leaving some oil inside and the flavors of the pork. Add in the sliced apples, and cook until tender. This will take about 3-5 minutes. Add in the cinnamon,  lemon juice, orange juice, black pepper, and salt. Toss well. Spoon the softened apples on to the plates by dividing it in half.

Enjoy!
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SMASHED CUCUMBER SALAD VIDEO

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Hi foodies, I been off the last few days so it's time to play catch up as my goal is to have at least a post a day. Since this is the last day of January 2019, the 31st day, I need a few posts today. I'll be reviewing some healthy cooking videos, and other interesting food videos on You Tube for you. In this video, the chef puts together a smashed cucumber salad. According to this chef, by smashing the cucumber which is huge, it releases the juices (water). She then slices the cucumber into bite size pieces. Her dressing recipe is rather simplistic, she applies light soy sauce, garlic water, rice vinegar and then tosses the cucumber pieces in it. She follows with a garnish of chopped cilantro.

Enjoy the video.

FRESH ORGANIC FRUITS ADDED TO ANIMAL PROTEINS

Fresh organic fruits added to animal proteins. Oxymoron? I mean, just saying fresh organic fruits conjures up visions of hippies saving their poop to fertilize their plants. OK how about this, fresh organic fruits added to free range beef or chicken? OK let's go with that then.

Adding fresh fruits to animal proteins has some benefits, especially if it is not cooked with the meats. I won't give you recipes on this blog, however I'll give you some ideas. Let's take beef.

Grilled Sirloin: seasonings may include salt, fresh crushed pepper, garlic, ginger, thyme, rosemary, sage. 

So what fruits could you slice up and feather it out on the same plate? I would go for thin slices of melons, papayas, tangerines.

Roast Pork: seasonings like the grilled beef. But pork, I'd slice up some fresh apples, papayas, pears, strawberries. 

Grilled Chicken: just season it with salt and pepper, maybe some paprika. For me, I'd get some very cold grapes, and cold blueberries, and some juicy oranges.

Roast Duck: season it with Chinese 5 spice, and chop up sweet pears, apples, tangerines, and lychees. 


The different popular apples. From US APPLES 

McIntosh- This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep-red finish sometimes carries a green blush. Juicy, tangy, tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. This apple is typically available from September through May. Cook’s hints: McIntosh cooks down easily; if pie making, cut slices thick or add a thickener. 

FUJI-Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety´s popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year round, beginning in September. 

RED DELICIOUS- The most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced “feet.” Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads. 

GALA- This variety, a cross between Kidd’s Orange Red and Golden Delicious, originated in New Zealand. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s and is now 

one of the country’s most popular apples. Crisp, juicy, and very sweet, Gala is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July and are typically available year round. 

CRISPIN- The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late 1960s and has been gaining fans ever since. Sweet, refreshing and super crisp, these apples are 

excellent for eating, baking, freezing, or cooking into sauce. They are also good for salads and pies. Available almost year round. 

BRAEBURN- The Braeburn originated in New Zealand in the early 1950s. It was a chance seedling, with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. A crisp, juicy apple, the Braeburn has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July. 

HONEYCRISP- This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp’s skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making and stores well. Honeycrisp is “college educated,” developed by the University of Minnesota. Supplies are limited but growing with harvest beginning in September. 

JONAGOLD- A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor and crispy, juicy, nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and 

a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July. 

GRANNY SMITH- This Australian native was discovered in 1868 as a chance seedling by “Granny” Anne Smith of Ryde, New South Wales. One parent might have been a French crabapple. Grannies are known for their distinctive green flesh – which sometimes bears a red blush – and their very tart flavor. An all-purpose apple, Grannies work equally well as a snack or in pies and sauce. U.S. Grannies are harvested beginning in August and are available year round. 

GOLDEN DELICIOUS- Yellow with an occasional pink blush, Golden Delicious is “Apple Lite” – loved by those who prefer a mild, sweet flavor. There’s nothing tart about this apple….just a buttery, honey taste to please. Great for baking into apple pies and crisps mixed with more tart apples like Granny Smiths. It makes for a great flavor combo that tickles all your taste buds, all year round. 

The different types of melons out there include these most popular ones. 

The Honeydew- 

Cantaloupe- 

Watermelon- 

Other beautiful fruits

Papayas- 

Lychees- 

These are just some of the fruits I like, imagine any of these fresh fruits along side your favorite grilled meat? Oh yeah, sexy food my foodies!

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CHEF STEVE PALMER / TEDx

The food and beverage industry is hardcore. Ever read Anthony Bourdain's book Kitchen Confidential? Chefs, bartenders, waiters, waitresses, bussers, preppers, dishwashers. A lot of them are into drinking heavily, and doing drugs, more than lightly. They live a rock and roll lifestyle.

My family owned restaurants, and they still do. I've worked in the industry and seen first hand what happens behind the scenes. Now, I'm not saying I was a hardcore druggy or alcoholic. But I did my share of weed, cocaine, alcohol, magic mushrooms, and acid. No, I never was homeless, I never slept on the streets. But there are cases where hard working chefs go off the deep end. This TEDx video with Steve Palmer talks about shaking up the system in the food and beverage industry. The system of getting wasted, that system needs to be shook up.

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THE FURIKAKE TREND

Foodies, in this post I'll re-visit the Japanese sprinkle that's actually making me sick. I'm not putting down this concoction, nor am I putting down Japanese culture. I love the Japanese culture, and I find the Japanese in general are the kindest souls to grace this planet. Of course we have good and bad of everyone, but I'm just saying. So furikake that sprinkle that is in sushi, and poke', it is now put on everything you can think of. Old news for some, yeah I get it. But man, do we have to have that on popcorn at the movies? Do we need it on french fries as a sports bar? I'm old. I'm a grouchy old ______er! Keep it on Japanese foods will ya? Back in my day.... blah blah blah. Haha.

So what is this? It is a dried seasoning, made up of dried fish, seseme seeds, chopped seaweed, sugar, salt, and MSG. Some off brands will add other stupid ingredients in there. Again, that fusion thing right? 

Furikake over steamed rice, poor man's meal and it works.

According to Wikipedia

Gohan no Tomo is considered to be an early version of furikake.

One account of the origin of furikake is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named Suekichi Yoshimaru (吉丸末吉).^[7][8] To address calcium deficits in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. He called this product Gohan no Tomo (ご飯の友 "A Friend for Rice") and is generally considered the precursor to contemporary furikake. A food company in Kumamato later acquired the product and was able to sell it commercially.^[7] It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.^[8]

Years after Yoshimari's Gohan no Tomo, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of white croaker and powdered kombu and other ingredients simmered with a soy sauce-based broth. Kai called his product Kore Wa Umai (これは旨い "This Is Good"); it was popular on its release. Although Kore Wa Umai was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.^[8]

Availability of furikake in Japan increased starting shortly after September 1948 when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of protein and calcium.^[9] Furikake was made widely available as it was dispensed to those serving in the Japanese military starting in World War I.^[8]

The term furikake was used generically to describe the product starting in 1959 with the formation of the National Furikake Association. Since 1959, furikake products are usually differentiated by their particular ingredients, such as salmon furikake and sesame-and-salt furikake.^[8]

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EYE ROUND BEEF ROAST

Hello foodies, let's do an inexpensive beef roast. We'll use the eye round of beef. A rather inexpensive cut. Deceptive to the eyes. On first appearance one may think it is a sirloin. Hah, wrong. It's a tougher cut, with mitigated marbling. But we'll do this low sodium, roast it for about an hour, and slice it thin. Make sandwiches with all grain bread, and lots of vegetables. Or serve it with steamed veggies. OK, this is so easy I love it. Ready?

INGREDIENTS

3 lbs. beef eye round roast. If your butcher can tie it fine, if not no big thing. If it is tied it holds its shape.

1 tsp. kosher salt

Garlic powder as much as you want

Fresh crushed peppercorns as much as you want

1/2 cup olive oil

DIRECTIONS

Preheat oven to 375 degrees F.

Place roast into a pan lined with parchment paper. Rub olive over meat. Then mix all seasonings in a small bowl, then rub it into the meat. 

Roast it for about 45 minutes. Take it out, cover with foil and let it rest. The key is 20 minutes per pound. 3 lbs. x 20 = 60 minutes. But we'll take it out at 45 minutes, as it will continue to cook after it is removed from the oven.

Serve warm.

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CHICKEN CRANNY SALAD

Hi foodies :), what's up? In this post we'll do a simple healthy Cranberry Chicken Salad, I will call it Chicken Cranny Salad. Cranberries aren't just for Thanksgiving, it's majestic any ol' time of the year for any culinary application. So let's get with the ingredients.

INGREDIENTS

3 cooked chicken breasts chopped fine or shredded.

1 cup chopped celery

1/2 cup chopped red onion

Handful of basil leaves sliced

3/4 cup of dried cranberries

3/4 cup mayonnaise (that's right the real stuff)

1/2 lemon squeezed of its juice

2 tsp. stoned ground mustard

1/4 tsp. sea salt

1/4 tsp. white pepper

DIRECTIONS

In a large bowl mix the cooked chicken breast, celery, red onion, basil, and cranberries. Then in a small bowl, whisk the mayonnaise, lemon juice, stone ground mustard, salt, and white pepper.

Pour the dressing over the chicken, and mix well to coat all pieces. Cover with plastic wrap, and refrigerate for at least an hour before service. If you will put this on a spread outdoors, place bowl over a bath of iced water to keep fresh.

WARNING: Because this has mayonnaise, it has to be kept cool, once it warms up at room temperature, it may spoil. Check on periodically, if it smells sour or looks livid it is time to throw it into the trash. Do not serve spoiled food.

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EPIC MEAL TIME: OREO LASAGNA

One of my favorite You Tube channels is Epic Meal Time. I really can't put a finger on what type of cooking this crew from Canada does, but if you want entertainment, this is something you must see. They have countless cooking videos, and quite frankly some of what they do, or should I say most of what they do can leave one feeling sick to the stomach. I mean that. But they are totally funny in my opinion, and they are one of a kind. So in this episode, the crew goes out to a market and purchases all of the Oreo cookies they can get a hold of. Then head back to their kitchen to create a huge ass Oreo lasagna. Watch and be entertained.

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CHICKEN BREAST WITH CREAM SPINACH

In this post I'll be creating a simple dish using a boneless and skinless chicken breast, with cream spinach. It will be low in sodium perfect for highblood pressure, and hypertension. And the sugars will be low as well, if you are a diabetic this one's for you as well.

INGREDIENTS

1 large boneless and skinless chicken breast, cut into cubes

1 tbsp. vegetable oil
1 garlic clove crushed

1 tsp. white pepper
1/2 tsp. sea salt
1 tsp. Spike
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsps. curry powder

1 1/2 cups of low sodium vegetable broth

1 cup heavy cream

1 package of frozen spinach (9 oz.) thawed

DIRECTIONS

In a large non-stick pan over medium high heat, heat up the oil, and garlic. Then add the cubed chicken, cook all pieces until it turns whitish. Then add in all of the ingredients from the white pepper to the curry powder, stir it around to coat all cubes. Then add in the vegetable broth, continue to cook stirring until it is heated through about 6-8 minutes.

Add in the heavy cream, and simmer for another 6-8 minutes over medium heat, not too hot. Then add in the spinach, cook for another 3-5 minutes stirring occasionally.

Serve with all grain bread or brown rice, or steamed vegetables.

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TUNA (Ahi) SOBA NOODLES

Hi again my foodies, it is a nice morning so far here on Maui. Actually kind of chilly outside but nice. Just think in a few months it's going to be hot and humid, so we better enjoy these fresh crisp mornings eh? So today I'm going to share with you a dish called Tuna (Ahi) Soba Noodles. I'm not the one making it, actually our good friend master sushi chef Hiroyuki Terada will be demonstrating how to make it. Make sure you have a nice thin sharp slicing knife on hand. Or if you are already a sushi afficionado and have a sujihiki or yanigiba blade on hand, all the better. Just watch as chef slices the top portion of the tuna loin into thin sheets, and then he begins to slice thin strands into noodles. That's right. Noodles. He makes it and then washes it in an ice water bath, then for presentation puts the tuna soba on to a sushi rolling mat. Then garnishes it, and has a side of sauce made up of dashi, mirin, and soy sauce. Dashi is a broth made for miso soup as well, it is made up with either dashi granules for instant, or bonito flakes, which is a dried tuna that's salty. Mirin is a sweet sake, and of course soy sauce everyone knows what that is.

Watch the video it is interesting, and it is a rathr simple dish. Just purchase a block of fresh ahi loins, and practice your sushi knife skills. 

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RAW (vegan) BROWNIES

In this blog post I'll share with you a raw vegan brownie recipe. Why raw? For those who want zero flour in their diets. Make that gluten free. As far as sodium, this does not have a lot. However if you are a diabetic, check the sweetener which is pure maple syrup. You make the call. 

When I worked at a local health food store that had a deli, we served raw desserts. I had no idea what that was, but when I watched our vegan chef do her thing, and then sampled her creations I was totally amazed that you can make pies, cookies, and cakes without baking them. 

INGREDIENTS

1 1/3 cup walnuts

2 1/2 cup pitted dates

3/4 cup raw cacao powder

1 1/2 tbsp. pure maple syrup

1 tsp. sea salt

1 1/4 tsp. pure vanilla extract

3/4 cup chopped dark chocolate

DIRECTIONS

Add walnuts to a food processor, and pulse a few times.

Add the rest of the ingredients except for the chocolate and process until a thick dough is formed.

Add the chocolate and pulse a few times.

Line a loaf pan with plastic wrap, or wax paper then press the dough into all corners and make the top smooth.

Place the pan into your refrigerator, and let it sit to firm up at least 6-8 hours (covered). Cut into squares and serve.

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