tag:blogger.com,1999:blog-83501801010740093622024-03-13T14:07:56.100-07:00Budget Cooking ChefLets talk about cooking on a budget. These days budget cooking,frugal cooking is the new standard way of life. I hope to share simply and budget friendly meals for you and your family. Whether we are talking about making stock for soup, or preparing a simple roast. These are sure pleasing to the palate and the wallet.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8350180101074009362.post-37824045982270028602011-09-28T13:06:00.000-07:002012-09-05T19:26:17.986-07:00Banana Bread with Dulce de Leche Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7kyu2OGFc1M/ToNztW9Vr9I/AAAAAAAAAW8/WfzEem-TGtA/s1600/100_0892.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="229" width="320" src="http://4.bp.blogspot.com/-7kyu2OGFc1M/ToNztW9Vr9I/AAAAAAAAAW8/WfzEem-TGtA/s320/100_0892.JPG" /></a></div>I often go to store with the hope of eating healthier so my first stop is always at fresh fruit and vegetable department to pick up a few items. One of the items I go for are banana's, I am not a big fan of the banana unless it is in my cereal or chopped into oatmeal. I usually don't get to eat all of them and tend to toss more than I have eaten in the long run. So I thought why not use them to make bread, with dulce de leche and a glass of milk. Or maybe ice cream who knows. <br />
<br />
Banana Bread Recipe<br />
<br />
INGREDIENTS<br />
3 or 4 over ripe smashed bananas<br />
1/3 cup melted butter<br />
1 cup brown sugar (can easily reduce to 3/4 cup)<br />
1 egg, beaten<br />
1 teaspoon vanilla<br />
1 teaspoon baking soda<br />
Pinch of salt<br />
1 1/2 cups of all-purpose flour<br />
<br />
Preheat the oven to 350°F (175°C), spray a non stick loaf pan with cooking spray. With a wooden spoon or a rubber spatula, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in and mix until just mixed together. Add the flour last, and mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack for about 10 minutes, remove from pan.<br />
<br />
Dulce de Leche frosting<br />
<br />
INGREDIENTS<br />
2 sticks softened unsalted butter<br />
3 1/2 cups sifted powdered sugar<br />
1 can of Dulce De Leche<br />
2 tsp pure vanilla extract<br />
1/4 cup heavy cream or milk<br />
a pinch of kosher salt<br />
<br />
In a mixer or with a hand blender cream 2 sticks of butter and slowly add 2 cups of the sifted powdered sugar. Add the vanilla extract and half of the cream/milk and mix until well incorporated, then add half the can of the Dulce De Leche mix till blended well. Mix the remaining milk/cream and add the remaining Dulce De Leche and blend well. Add the pinch kosher salt with the remaining 2 cups of sugar until you reach desired consistency. Depending on your desired consistency you might use a little more or less of the sugar.<br />
Mix on medium for about 4-5 minutes making sure not to over mix. Once the cake is cool enough to handle remove it from the loaf pan place it on a large plate and drizzle with the still warm frosting across the top of the banana bread and serve.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com0tag:blogger.com,1999:blog-8350180101074009362.post-74625351905194252102010-03-30T07:58:00.000-07:002010-04-13T19:55:32.566-07:00Sweet Potato and Andouille SoupCreamy sweet potato and smoky andouille give this soup an unexpected sweet and savory flavor combination. This soup also gains a wonderful texture from the addition heavy cream.<br />
<br />
<i><b>Ingredients</b></i><br />
<br />
3 tablespoon of butter<br />
1 medium onion diced<br />
3 stalk of celery diced<br />
3 cups of sweet potatoes diced<br />
4 cups of vegetable broth or water<br />
1 1/2 andouille sausage diced<br />
1 cup of diced sweet potato<br />
1 tablespoon of lemon juice<br />
1 teaspoon cinnamon<br />
¼ teaspoon cayenne pepper<br />
1 teaspoon of nutmeg<br />
¼ teaspoon white pepper<br />
2 cups of heavy cream <br />
Salt to taste<br />
<br />
Melt butter over medium heat in a large sauté pan. Add onion and celery and fry for 3 minutes until soft stirring occasionally. Add 2 1/2 cups of the sweet potatoes to the onion mixture and cover. Cook over low heat for additional 5 minutes. Add the broth and simmer for 15 minutes until the potatoes are tender. Heat another large sauté pan over medium heat, add andouille sausage and cook for 3-4 minutes. Remove Andouille sausage from the pan. Pour off all but 2 tbsp of oil, add the remaining 1/2 cup of sweet potatoes and continue cooking for 3 minutes stirring occasionally to prevent burning and ensure even browning. Remove sweet potato mixture from the pan to a plate lined with paper towels. Remove soup from pan and place in a blender or food processor in batches. Blend until smooth, return to the pan add the lemon juice, cinnamon, cayenne, white pepper and heavy cream. Simmer over low heat for 20 minutes. Recheck the seasoning, ladle into bowls and garnish with the sausage and sweet potato mixture and serve.<iframe src="http://rcm.amazon.com/e/cm?t=budcooche-20&o=1&p=8&l=bpl&asins=B003A9S24O&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=budcooche-20&o=1&p=8&l=bpl&asins=B000FLWIMM&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com1tag:blogger.com,1999:blog-8350180101074009362.post-20905717297539837732010-03-23T11:40:00.000-07:002010-04-13T20:00:19.560-07:00Jerk Fish with Grilled Ratatouille Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nOVBvLYDfBs/S6kLHGgG8-I/AAAAAAAAAUI/TrfRKYPbIo0/s1600-h/Keithcooking+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_nOVBvLYDfBs/S6kLHGgG8-I/AAAAAAAAAUI/TrfRKYPbIo0/s320/Keithcooking+020.jpg" /></a></div>I was in the mood for the flavors of the Caribbean, notably I wanted some jerk. Jerking is a style of cooking native to Jamaica where meat is dry rubbed or marinated in a wet marinade made of a fiery mix of spices. The two main flavor profile that are present are allspice and scotch bonnet peppers. But I didn't feel like firing up my grill. So I grabbed my grill pan some of my jerk seasoning and got to work. To help balance out the meal I put it together with a Grilled Ratatouille Salad. I seasoned the salad with fresh garlic, herbs and balsamic dressing.<br />
<br />
<b>Grilled Ratatouille Salad</b><br />
<br />
3/4 c. balsamic vinegar dressing<br />
1 tbsp minced garlic<br />
1 medium eggplant cut in half<br />
2 large red peppers cut in half<br />
2 medium-sized zucchini cut in half<br />
2 medium-sized squash cut in half<br />
1 medium red onion cut in half<br />
3 plum tomatoes cut in half<br />
1 whole jalapeno<br />
1/4 cup chopped fresh basil<br />
Sea salt <br />
<br />
If you are using an outdoor grill allow for your grill to heat for about 10 minutes, if you are using a grill pan allow to heat up for 5-7 minutes. Place all the vegetables with the exception of the basil, sea salt and cracked pepper in a large bowl or shallow baking dish. Pour balsamic dressing and garlic over the vegetables and allow to marinate for ten minutes before grilling. Start in batches by places vegetables on the grill pan or outdoor grill for 3 minutes at 45 degree angle. After the allotted time turn in the opposite direction for another 2 minutes. Flip the vegetable over and cook for an additional 3-4 minutes. You don't want the vegetables to be soggy when you finish they should still have some bite to them. Remove and place grilled vegetables on a sheet pan, repeat the process until all the vegetables are cooked. Place the vegetables on a cutting board and cit into 1 inch by 1 inch pieces (1 by 1). Drizzle any extra marinade atop of the vegetables and season with salt and sprinkle with basil. Keep warm on the side.<br />
<br />
<b>Jerk Marinade</b><br />
<br />
1/2 cup malt vinegar (or white vinegar)<br />
2 Tbsp dark rum<br />
2 Scotch bonnet peppers (or habaneros), with seeds, chopped<br />
1/4 cup of brown sugar<br />
1 red onion, chopped<br />
4 green onion tops, chopped<br />
4 teaspoons of minced garlic<br />
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped<br />
2 Tbsp olive oil<br />
2 tsp salt<br />
2 tsp freshly ground black pepper<br />
4 tsp ground allspice<br />
4 tsp ground cinnamon<br />
4 tsp ground nutmeg<br />
4 tsp ground ginger<br />
2 tsp molasses<br />
4 (4 oz) tilapia fillets or other firm white fish.<br />
Sea salt and fresh cracked pepper<br />
3-4 Tbsp canola oil<br />
<br />
Pre-heat the oven to the broiler setting for about 5 minutes. Combine everything except the fish in a blender and process until smooth, pour into a resealable container and set aside for later use. Jerk marinade can be stored in the refrigerator for up to a month. Heat a pan large oven-proof enough to accommodate all four pieces of the fish over medium high heat, season one side of the fish with sea salt and pepper. Pour oil into hot pan and immediately start cooking the fish, cook for approximately 1-2 minutes. Remove from the heat and brush on jerk marinade. Place the pan in the oven close to the heat source for about 2-3 minutes. The amount of time will depend on what type of fish you use. Remove fish from the oven it should flake easily when slightly pulled apart. Mound Grilled Ratatouille Salad in the center of the plate, top with the Jerk Fish and serve with any extra juices collected from the grilled salad as a finishing sauce.<iframe src="http://rcm.amazon.com/e/cm?t=budcooche-20&o=1&p=8&l=bpl&asins=B0002D8MBY&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><a target="_blank" href="http://www.amazon.com/s/?ie=UTF8&tag=budcooche-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=Walkerswood">Search Amazon.com for Walkerswood</a><img src="http://www.assoc-amazon.com/e/ir?t=budcooche-20&l=btl&camp=213689&creative=392969&o=1&a=" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important; padding: 0px !important" /><iframe src="http://rcm.amazon.com/e/cm?t=budcooche-20&o=1&p=8&l=bpl&asins=B000GGY5OK&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com3tag:blogger.com,1999:blog-8350180101074009362.post-52575551766265549182010-03-09T10:24:00.000-08:002010-03-09T20:39:41.947-08:00The Classic French Cooking Technique-BraisngA classic cooking technique, by definition braising is technique where food is browned in and then simmered in a small amount of liquid over a long period of time.<br />
This method of cooking is exactly what tougher cuts of meat like chuck roasts and briskets also the more fibrous vegetables such as celery, carrots and leeks are all candidates for the braise.<br />
Braising is often thought of as a winter preparation due to the colder temperatures and the need food to provide sustenance. Also the addition of extra heat in the kitchen in the dead of winter is also a welcome surprise. It may have also been born out of necessity. Winter harvest includes such staples as carrot, onions, leeks and corn which in some cases provide the base of the braising liquid. And meals definitely had to have that "Stick to Ribs" factor.<br />
But with the advent of greater transportation and freezing development along with farming techniques these formerly winter staples can be bought fresh or frozen. Now I don't prescribe to the notion that food should only be braised in the dead of winter, when I feel like I want short ribs I want short ribs. I don't need to wait until the weather changes. And now day’s tougher cuts of meat are back in fashion in many restaurants. So I say crank up the air conditioner and bring out the casserole and braise.<br />
The process of conduction (the transfer of heat from a liquid) and convection (the transfer of heat from the air to the food), braising is a moist heat cooking method that can be thought of as a combination method of preparing tougher cuts of meat. The meat is first browned (sautéed) in fat to develop some character and a crust to lock in juices and flavor of the meat. It is then transferred to a casserole or a large pot with a tight fitting lid to prevent the evaporation and stop steam from escaping.<br />
Liquid is added to a depth of 1-2 inches depending on the casserole and the meat being prepared. At this point aromatics are added to the pot. It can be cooked on the stove top over medium heat low heat or in a medium oven set to 325- 350 degrees. Braising in the oven offers a more consistent heat control than the stove top, which only heats from the bottom while oven cooking provides heat all over. Heat from the oven can also be maintained easier, with less attention than on the stove top.<br />
Classic French braising calls for the vegetables to be added for there aromatic qualities they impart on the meat but are not served with the final product. Fresh vegetables are added close to the end of the cooking time to maintain there flavor and texture.<br />
In most cases the cooking liquid is used as the finishing sauce for the meal. The vegetables are strained off and in some case thickened with a roux, cream or even butter. The simple art of braising can be further broken down into more subcategories and more methods. Brown braising or sautéing food prior to the braising where the food is browned beforehand and dark ingredients such as brown stock or other red meat, or red wine are used. Or white braising where the food is blanched refreshed and cooked in a white liquid such as white stock. Choice of aromatics, herbs or vegetables, even braising liquids has changed little. The basic preparation and method is the same, despite various options.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com2tag:blogger.com,1999:blog-8350180101074009362.post-15621053216731893182010-03-05T12:20:00.000-08:002010-03-08T12:00:18.840-08:00Fish à la Meunière<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/S5FoOCpwU4I/AAAAAAAAAT0/q5Mdq4m3X54/s1600-h/DSCI0408.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/S5FoOCpwU4I/AAAAAAAAAT0/q5Mdq4m3X54/s320/DSCI0408.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5445248014907102082" /></a><br />
Sometimes a recipe can be referred to as timeless or a classic. Those recipes are the ones that can stand the test of time and remain relevant in an ever changing world of culinary gymnastics and gastronomy overload. Few recipes speak to that notion like Fish à la Meuniére a standard in a French culinary kitchens, it is usually prepared with flounder here in the states. A true and authentic European Meunière is made with Dover sole and the whole fish is prepared and sautéed tableside and de-boned by the waiter. But since my wife won’t let me buy a portable Waring Pro SB30 1300 watt portable single burner to bring that French experience to our home I guess I will have to make due with the stove. You know you can also flambé in those things, can you imagine going to a soccer game for your kids and whipping out your Waring Pro SB30 1300 watt portable single burner and hooking up some Crepe Suzette……..have you ever had Crepe Suzette! Oh the humanity, but I shall soldier on I suppose. I guess burning down the house and destroying all of our personal possessions out weighs the option of transforming our kitchen into a French/ Persian Bistro. As we all know the Waring Pro SB30 1300 watt portable single burner is powerful!<br />
The sauce consists of a few simple ingredients butter, lemon and parsley but for my version I am doing mine Creole style.<br />
4 (6oz) portions of fish any firm white fish (tilapia, cod, haddock or flounder)<br />
1/2 cup flour for dredging<br />
½ cup butter separated<br />
½ cups of stock (preferably. fish stock)<br />
Salt and pepper to taste<br />
2 tablespoon Worcestshire sauce<br />
1 lemon juiced<br />
Few dashes of Tabasco<br />
¼ cup fresh parsley chopped<br />
<br />
Place flour in a large pan or shallow baking dish, season fish lightly with salt and pepper and dredge in the flour. Heat 2 tablespoons of butter in a medium sauce pan over medium high heat until the butter in frothy. Add the fillets to your pan and cook for approximately 5 minutes per side until golden brown. Remove the fillets from the pan and reserve on plate, cook the remaining fillets adding more butter if necessary. Keep the pan set to medium high heat and add the remaining ingredients except the butter to the pan and whisk or shake the pan to combine ingredients. Once those are added start adding the butter a little at a time and continue to whisk to prevent the butter from breaking (separating) in the sauce. Taste the sauce and adjust the seasoning and serve immediately.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com4tag:blogger.com,1999:blog-8350180101074009362.post-29191720074483010722010-02-10T12:16:00.000-08:002010-03-06T19:21:43.381-08:00Collard Green Wontons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/S3Mhg0zDy8I/AAAAAAAAATs/PFK1u4UParU/s1600-h/Collardgreen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/S3Mhg0zDy8I/AAAAAAAAATs/PFK1u4UParU/s320/Collardgreen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5436726022978653122" /></a><br />My mother is what I would like think of as a southern belle; well at least she is my southern belle. My meals were mostly based and steeped in southern tradition, fried chicken, greens and black eyed peas are a part of my fondest memories of my mother. She prepared all the meals from scratch, I can still smell her homemade biscuits and the gravy she made from flour and oil and drippings (a roux for the novices out there). Now I think of myself as a capable and rather good cook, but I could never duplicate her greens. Try as I have I could never do it, until one day when my (I hate cooking) wife made a pot of joy. I was overwhelmed with emotions ranging from anger for holding out to joy for throwing down like my mother. With the first bite I closed my eyes and was back at home sitting in the kitchen sopping up the pot liquor with some biscuits or cornbread (let me say from SCRATCH no box mixes here). But I digress I wanted a recipe that could only be compared to some soul in a tiny package resembling a triangle to bring me back to simpler time in my life. OK well not exactly........look here is the recipe! <br /><br />Oil for frying<br />5 tbsp oil<br />1 medium sweet potato peeled and diced<br />pinch of nutmeg<br />salt and pepper to taste<br />3 slices of turkey bacon diced<br />1 medium onion diced(about a half a cup)<br />1 tbsp minced garlic<br />pinch crushed red peppers<br />8 oz frozen collard greens(thawed and excessive water squeezed out)<br />1/2 cup chicken broth<br />2 tsp hot sauce<br />1/2 cup cooked chicken diced(leftover chicken is fine)<br />corn starch for dusting<br />25 won ton wrappers/skins<br />oil for frying<br /><br />Pre-heat the oven to 400 degrees. Heat a large sauce pan on medium high heat add about 2 tablespoon of oil. Immediately add the sweet potatoes and sauté for approx 4-5 minutes stirring constantly, add the nutmeg and season with salt and pepper to taste. Place the skillet in the oven to roast for an additional 10 minutes. Heat another skillet over medium high heat; add the remaining 3 tablespoons of oil. Add the bacon and sauté until crisp about 2 to 5 minutes. Add the onions and continue to sauté for an additional 3 minutes until the onions are translucent. Place the garlic and the crushed red pepper flakes and cook until fragrant. At this point if needed you can add more oil if necessary, add the collard greens to the skillet and sauté for 5 minutes. Add the broth and the hot sauce and allow the collards to soak up the broth. The mixture should be relatively dry when complete. Remove the sweet potatoes from the oven and allow cooling completely. Mix the chicken and the sweet potatoes in with the collards and allow cooling on a plate or a serving tray. Either use a sheet pan or large and flat serving tray covered with wax paper or parchment. Dust it with corn starch to prevent the won-tons from sticking to the tray. Work with no more than 4 to 5 won-ton wrappers at a time to prevent the rest from drying out, cover them with a damp kitchen cloth. Place the won-ton sheets on a cutting board with the point facing you, take a half of a teaspoon full and place in the center of the won-ton. Using either your finger or a small pastry brush wet one half of the won-ton starting at the top and to each side with water. Pickup the won-ton and fold it over to make a triangle, make sure to seal and press out all the air bubbles. Dust the sheet pan with corn starch and place the completed won-tons on the tray and repeat with remaining won-tons. Place oil in a large frying pan and heat to medium heat, when the oil is at temperature add the won-tons. They should take about a minutes per side flip them to ensure even cooking. They should be golden brown. Remove from the heat and serve immediately.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com1tag:blogger.com,1999:blog-8350180101074009362.post-86398403334219627572010-02-08T10:10:00.000-08:002010-03-06T19:19:43.468-08:00Honey, Soy and Garlic Broiled Tilapia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/S3BWo1j6z9I/AAAAAAAAATc/1fEsWOSNr-Y/s1600-h/HnySoyFish.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/S3BWo1j6z9I/AAAAAAAAATc/1fEsWOSNr-Y/s320/HnySoyFish.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435940009808678866" /></a><br />I would like to think I eat healthy every single day but that is a pipe dream that I will save for another time. My hope in creating and developing this recipe was a very easy and quick preparation of fish with some Asian flavors that I love. Now my desire would be to create healthy food done fast, but sometimes my focus can lead down the path of fast food right now! Hey I never said I was perfect. <br /><br />2 cloves of garlic minced<br />2 scallions (green onions) sliced <br />1 tsp crushed red peppers<br />2 Tbsp olive or vegetable oil<br />2 Tbsp rice wine vinegar<br />2 Tbsp soy sauce<br />2 Tbsp honey<br />1 lb of Tilapia or any other firm white fish<br />2 Tbsp finely chopped cilantro for garnish<br /><br />Pre-heat the broiler, arrange the rack to be 4-5 inches from the broiler element (for stoves with the broiler at waist level). Place the tilapia in a Ziploc bag or ceramic dish large enough to accommodate all the fish in a single layer. Combine all the ingredients into a mixing bowl and whisk until well combined. Add half the mixture to the fish and marinate for an hour, reserve the rest for later. Line a sheet pan with tin foil and spray with non-stick cooking spray. Remove the fish from the marinade and place on the sheet pan skin side down. Broil in the oven for 6-10 minutes until the fish flakes easily. Remove form the oven drizzle with the remaining sauce and top with cilantro and serve. <br />This dish took about an hour and half from start to finish due to the fact that it had to marinate for an hour. I served it with noodles and mixed vegetables to round out the meal. That is four servings at $1.75 per serving.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com4tag:blogger.com,1999:blog-8350180101074009362.post-62680629093284538552009-08-04T11:16:00.000-07:002010-03-06T19:17:39.950-08:00Asian Grilled Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nOVBvLYDfBs/SnodZQi9-gI/AAAAAAAAAHQ/B1_zPhzBGUY/s1600-h/AsianGrilled+1A.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 265px; height: 320px;" src="http://3.bp.blogspot.com/_nOVBvLYDfBs/SnodZQi9-gI/AAAAAAAAAHQ/B1_zPhzBGUY/s320/AsianGrilled+1A.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5366634225740937730" /></a><br />Fresh off a week of cooking budget friendly meals I sought a change of pace, nothing say's change of pace like a grilled steak. But I sought a more robust flavor and something lively to excite my taste buds. So I thought about a petite sirloin marinated in Hoisin and soy sauce. Grilled to perfection and covered in a simple sauce with ginger and garlic.<br /><br />4 (8oz) petite sirloin<br />1/3 cup Hoisin sauce<br />1/4 cup reduced-sodium soy sauce<br />1/2 cup sliced green onions<br />3 Tbsp dry sherry<br />1 Tbsp sugar<br />1 Tbsp grated fresh ginger<br />4 garlic cloves, minced<br />1 Tbsp crushed red pepper<br />1 cup beef broth<br />1 garlic clove minced<br />1 tsp minced ginger<br />1/4 cup minced cilantro<br />1 tbsp hot sauce<br />green onions for garnish<br />steamed white rice<br /><br />Place sirloin in a large zip lock bag, add Hoisin through crushed red pepper. Seal bag and place in the refrigerator to marinate for 4 to 24 hours. Remove the steak from the fridge, take it out of the bag and discard the marinade. Place on the counter to come to room temperature. Pre-heat the oven to 400 degrees, cover a sheet pan with foil and spray with cooking spray. Pre-heat a grill pan until smoking add the steaks to the pan on a 45 degree angle cook the steak for two minutes then turn them 90 degrees for two minutes. Flip the steaks over and do the same thing again. When all the steak are done place them on the sheet pan and put them in the oven for 5 minutes, remove from the oven and tent with foil for 5 minutes. In a small saucepan combine beef broth through hot sauce over medium heat until reduced by a 1/3. It should thicker but not syrupy, it will be loose. Mound rice on the plate, cut the steak on the basis and fan over the rice drizzle with the sauce and serve. This was a little bit of a splurge meal but worth every penny 4 serving at $2.31 per plate great meal at great savings.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com11tag:blogger.com,1999:blog-8350180101074009362.post-38103892853251046402009-07-24T20:11:00.001-07:002010-03-06T19:15:02.549-08:00Part 5 of 5 of my $13.00 a day dinner plan, Shrimp and Grits with a Pepperjack Bechamel Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nOVBvLYDfBs/Smp4IVywNcI/AAAAAAAAAFU/YH_j6yrlWjk/s1600-h/ShrimpGrits+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nOVBvLYDfBs/Smp4IVywNcI/AAAAAAAAAFU/YH_j6yrlWjk/s320/ShrimpGrits+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362230391022302658" /></a><br /><br /><br />What a finale to a week of surprises the low country classic dishes Shrimp and Grits. I have thought about making this dish for a long time and just never got around to doing it but it fit perfectly for my $13.00. The shrimp on there own was 8.00 and I had enough to round out the meal. My wife who claims she doesn't eat shrimp or grits voted this her favorite dish of the week. This has now become one of those special occasion type meals for "company", I might just cook this again for breakfast and I don't usually get impressed by a meal I have made. But this was pretty darn good if I must say so myself. I am really starting to like being a Budget Cooking Chef, these meal have really showed me that.<br /><br />8 slices of bacon<br />1 1/2 cups quick grits<br />4 cup of warm chicken broth<br />1/2 cup grated Parmesan cheese<br />1/4 cup butter<br />1 cup heavy cream<br />1 Tbsp fresh cracked black pepper<br />pinch of nutmeg<br />2 1/2 cup 2% milk<br />3 Tbsp butter<br />1/2 cup all purpose flour <br />1/8 tsp black pepper<br />pinch of nutmeg<br />2 cup grated pepper jack cheese<br />1/4 cup Parmesan Cheese<br />1/4 cup Cheddar<br />1 Tbsp butter<br />1 cup diced green peppers<br />2 cups of sliced mushrooms<br />2 Tbsp minced garlic<br />3 1/2 lbs of peeled and deveined shrimp <br />1/4 cup oil<br />1/2 cup Hot sauce<br />1/2 cup Worcestershire sauce<br />1/2 cup sliced green onions<br />1/4 cup parsley<br /><br /><br />Pre-heat the oven to 400 degrees. Cover a sheet pan with foil add the bacon and place in the oven to cook for 15-17 minutes, no need to flip just set the timer for 15 minutes and check it. When complete remove form the oven and drain off the drippings and reserve, drain bacon on paper towels when cool enough to handle chop it up and reserve. Place a medium size pot on the oven and turn it up to medium high. In a sauce pan combine grits and warm stock stir with a whisk for approx 10 minutes until the mixture is smooth remove from the heat and stir in the cheese and butter until combined. Add the cream to finish off the grits cover and set aside, it should be very creamy not thick and soupy. The grits may become thick upon sitting just add more stock or water and stir.<br /> Heat milk in a heavy bottomed saucepan over low heat until bubbles start to form around the edges, remove from the heat and strain set aside. Rinse out the pot and add butter and flour, whisk until combined and cook for 1 minute. Gradually add the milk and keep whisking constantly for 5 minutes over low heat. Add black pepper and nutmeg, remove from the heat and add the cheese while whisking slowly continue to stir until all the milk is blended. <br />Heat a large saucepan over medium heat add 2 tablespoons of the bacon drippings add the green peppers and mushroom sauté for 3-5 minutes until slightly browned on the edges add the garlic and cook for an additional minute. When done remove from the skillet and reserve on the side. Heat 2 tbsp of bacon drippings in a large skillet add just enough shrimp to cover the bottom of the pan add 2 tablespoons of the mushroom mixture to the pan sauté until shrimp just starting to turn pink. Cook in small batches, add a tablespoon of hot sauce and Worcestershire sauce sauté for an additional minute. Place a cup of grits in the center of the plate add a cup of shrimp in the center of the grits. Spoon sauce around plate, garnish with bacon, green onion and parsley and serve. This meal like all the others in this blog will be featured on a regular basis now in my household. What you can come up with when pressed has changed my opinion on presenting a blog that is directed a budget friendly family. This meal was $13.90(I was under the day before) that came to about 1.98 per plate. Look for the entire shopping list to come out with other suggestions, Budget Cooking Chef out.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com9tag:blogger.com,1999:blog-8350180101074009362.post-89638278566359748032009-07-23T18:27:00.000-07:002010-03-06T19:13:03.815-08:00Part 4 of 5 of my $13.00 a day dinner plan, Chicken Fried Rice with Vegetable Egg Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmkOlGANPoI/AAAAAAAAAFM/bB8AKPwS7oE/s1600-h/ChickenFriedRice+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmkOlGANPoI/AAAAAAAAAFM/bB8AKPwS7oE/s320/ChickenFriedRice+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361832861790715522" /></a><br /><br />I think this meal had the least amount of drama to complete. My original thought was to do an Asian big bowl, but the noodles cost too much. So I had to go to the tradition route and do the rice. But if there was one ingredient that you have, its fish sauce, it gives that deep savory flavor that you taste with all fried rice dishes. Soy sauce would make the meal to salty. And the egg roll came out pretty good and with sheets to spare, can you say dessert.<br /><br />1 head of cabbage thinly sliced(about 3-4 cups)<br />3 tbsp olive oil<br />1/4 cup chicken broth<br />1 cup of shredded carrots<br />1/2 cup bean sprouts<br />1/2 cup green onion<br />1 Tbsp black pepper<br />1 tsp onion powder<br />1 tsp sesame oil<br />2 Tbsp fish sauce<br />1 Tbsp oyster sauce<br />pinch of sugar<br />8-10 egg roll sheets<br />1 egg scrambled<br />Oil for frying<br />2 1/2 pounds of boneless skinless chicken thighs<br />1 Tbsp minced garlic<br />4 cups of cooked rice<br />1 cup of chicken broth or water<br />1 cup sliced green onions<br />1 cup of frozen pea<br />1 cup of diced carrots<br />2 cups bean sprouts<br />3 Tbsp fish sauce<br />3 Tbsp soy sauce<br />1 Tbsp oyster sauce<br />1 Tbsp cracked black pepper<br />2 eggs scrambled<br /><br />Heat a large skillet over medium heat, add the cabbage to the skillet and sauté for 2-3 minutes add the broth and continue to cook for 1-2 minutes. Add shredded carrots, bean sprouts and green onions to the pan. Continue to sauté for an additional 2-3 minute. Add black pepper through oyster sauce and continue to cook for 2 minutes longer. Remove from the pan and put it on a plate to cool off completely. This is an important step in the building of the egg roll. After the mixture has cooled completely place the egg roll sheet on your cutting board with the one of the corners pointing toward you. Add 1 tablespoon of the cabbage mixture diagonally across the middle of the egg roll, fold the corner over the filling. Roll half-way to cover the filling, fold the both ends against the filling. It should resemble an envelope; moisten the edge of the last flap. Roll over one more tine and seal on the flap. You can sprinkle them with corn starch and put them in the refrigerator until you need them.<br /><br />Heat 4 tablespoon of oil in a large skillet over medium high heat. Add the thighs to the skillet and sauté for 4-6 minutes per side until done. Turn the heat down to medium-low add the garlic and sauté for 1 minute then add the rice. Pre-heat some oil in a frying pan on medium heat. Cook the rice for 2 minutes constantly stirring the mixture to prevent it from sticking to the bottom of the pan. Add the broth through oyster sauce and continue to sauté for 4-5 minutes. Check the seasonings, add the black pepper and fold in the eggs. Take off the heat and cover, get the egg rolls out of the refrigerator start adding them to the frying pan in small batches. They should take about 1 to 2 minutes total; continue to turn them in the oil to ensure even browning. Remove from the heat and drain on paper towels, continue until all the egg rolls are done. Place rice in the center of the plate and one egg roll and serve. This is a easy fix everybody should be doing, any leftover chicken can be chopped up and used to make this rice. Total price tag for this meal $12.89 that is $1.84 per plate, can you say deal.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com4tag:blogger.com,1999:blog-8350180101074009362.post-680087036509943452009-07-22T18:31:00.000-07:002010-03-06T19:08:17.089-08:00Part 3 of 5 of my $13.00 a day dinner plan, Blackened Tilapia with Sweet Potato and Corn Hash with Smoked Beurre Blanc Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmfSmHTbXnI/AAAAAAAAAFE/0ZXzpdz8AAc/s1600-h/BlackenTilapia1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmfSmHTbXnI/AAAAAAAAAFE/0ZXzpdz8AAc/s320/BlackenTilapia1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361485433645260402" /></a><br />This meal was only able to be put together because I already had sweet potatoes in the fridge. The other items where fresh chives and my all time favorite butter. Everything else was purchased as a part of the meal with a total price tag of $12.10. This by far was biggest surprise of them all, but I must say the challenges are getting harder and harder, but who doesn't like a little challenge in there life.<br /><br />5 tsp smoked paprika<br />2 tsp paprika<br />1 tsp dried Italian seasoning<br />1 tsp Cajun seasoning<br />1/2 tsp black pepper<br />1/2 tsp white pepper<br />1/2 tsp garlic powder<br />1 tsp onion powder<br />2 lbs of tilapia fillets<br />Salt and pepper to taste<br />1 cup of melted butter<br />oil for sautéing<br />3 cups of diced sweet potatoes<br />1 cup of diced onion<br />1 cup of diced bell pepper<br />2 cups frozen sweet corn<br />1 Tbsp butter<br />pinch of sugar<br />2 Tbsp chives<br />2 Tbsp chicken broth<br />2 tsp lemon juice<br />3 Tbsp heavy cream<br />4 Tbsp butter<br />1 tsp smoked paprika<br />salt and pepper to taste<br />pinch of sugar<br /><br />Pre-heat the oven to 400 degrees, cover two sheet pans with parchment or aluminum foil and spray with cooking spray. Combine dry spices in a small bowl and mix well set aside. Season one side of the fish with salt and pepper, flip it and place on a plate and brush it with melted butter, then season the fish with the blackening mix. It is a good ideal to hold on to spice containers (shakers) to mix your own personal spice mix. Heat a large skillet over medium high heat adds about 2 tablespoons of oil to the skillet. Start sautéing the fish in the hot pan for about 1-2 minutes to allow a crust to form, do not move the fish in the pan allow it to develop a crust. Remove the fish from the skillet and place on the sheet pan. Continue until all the fish is done, set aside. <br />Place the chopped sweet potatoes in the microwave for 4-5 minutes, heat another skillet over medium heat add 2 tablespoon of oil you may need to add oil as you go. Place a small amount of potatoes in the pan roughly a 1 1/2 cups per batch sauté until slightly charred keep the potatoes moving in the pan to prevent burning. Remove from the pan and place on the sheet pan, when they are all on the place in the oven on the top rack for 12-15 minutes. At the half way point stir the potatoes and season with salt and pepper. <br />At the 3 or 4 minute mark add the fish to finish cooking in the oven. In the same sauce pan that you cooked the fish in add the broth, lemon juice, heavy cream over medium low heat whisking constantly. Scrape any bit stuck to the bottom to add flavor to the sauce. Add a pinch flour and keep whisking add a little water to thin out if it gets to thick, add the butter a tablespoon at a time and whisk until incorporated. Finish off the sauce with the smoked paprika and salt and pepper to taste. By this time the potatoes and the fish should be done, remove from the oven. To serve mound the potatoes in the center of the plate, top with the fish and ladle the sauce around the plate. End the plating off with a little bit of chives over the fish. This meal was really put together with the addition of some kitchen staples that is essential how this meal got put together. This was a meal that came out to a grand total of $12.10 which is about $1.73 per plate. Don't skimp on the sauce it brings the whole meal together, the smokiness of the sauce ties in with the blackened fish and sweet potatoes. For a Budget Cooking Chef that means everything.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com7tag:blogger.com,1999:blog-8350180101074009362.post-50609057540187415042009-07-21T18:54:00.000-07:002010-03-06T19:06:32.054-08:00Part 2 of 5 of my $13.00 a day dinner plan, Spaghetti and Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmaOpx8lDGI/AAAAAAAAAE8/kt4gBN0Sex4/s1600-h/Spaghettiand+Meatball1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SmaOpx8lDGI/AAAAAAAAAE8/kt4gBN0Sex4/s320/Spaghettiand+Meatball1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361129254864358498" /></a><br />Nothing says cooking on a budget like Spaghetti and Meatballs. Big semi round hunks of pure joy, with a store bought red sauce. That's right I didn't make the red sauce (tomato sauce) from scratch. No simmering over a low heat for 1 hour stirring the sauce with love and coaxing all the goodness from oven charred pork bones. Nope, two cans plus one can of diced tomatoes from yesterday that I didn't use. But I was able to use fresh basil from my garden, and the three meat combination to provide a luxurious and velvety texture. Oh well continuing to uphold my blogs creed to helping out the budget cooking chef in all of us I will solider on and put forth my best effort.<br /><br /><br />2 (26.5 oz) cans of Hunts tomato sauce(I used regular and garlic herb)<br />1 (14.5 oz) can of diced tomatoes<br />1 tsp Worcestershire sauce<br />1/4 cup broth<br />1 Tablespoon butter<br />1 medium onion<br />4 clove of garlic minced<br />1/4 cup of parsley <br />1/4 cup of basil<br />I Tbsp cracked black pepper<br />1 tsp sea salt<br />2 Tbsp bread crumbs<br />2 eggs<br />3 slice of bread<br />1/4 cup milk<br />1 lb ground pork<br />1 lb ground turkey sausage<br />1 lb ground beef(80/20)<br />2 lb cooked spaghetti(according to manufacturers instructions)<br />I loaf of French bread<br />Parmesan cheese for sprinkling<br /><br />Heat a large skillet or casserole over medium heat, add the two cans of tomato sauce and diced tomatoes to the skillet. Allow the sauce to come up to temperature and then turn the heat to low to produce a gentle simmer. Add Worcestershire, broth and butter and continue to simmer on low. In a food processor combine onion through sea salt in a food processor and process until smooth. If it is still too thick add water to get it moving, taste and adjust the seasoning. It will be salty but you are mixing this into three pounds meat, add more garlic or basil if necessary. Crack the eggs in a bowl and then add to the processor along with the bread and milk. The mixture should be thick not to soupy or loose. Add all the meat into a large mixing bowl, add half the herb and egg mixture to the meat and combine slowly and gently. Over mixing can make dense and heavy meatballs. Add more of the herb egg mixture as needed it should wet but firm mix, if it is too loose(wet) add more bread crumb if it is too dry add more oil or broth. I used an ice cream scoop to make my meatballs, but you can just wet your hands and form meatballs to the size of a golf ball. Heat oil in another large saucepan about over medium heat, start adding the meatballs to the pan and begin sautéing for about six minutes per side turning to fry evenly. Cook the meatballs in small batches; adjust the heat to prevent over browning. Reserve the meatballs to a sheet pan. When done browning place all the meatballs in the tomato sauce and cook for 30 minutes on a low simmer. To serve add some sauce the bottom of the bowl, top with spaghetti more sauce and 2-3 meatballs. Sprinkle with cheese and serve with bread. Another budget cooking chef moment, pasta is always a winner when you are cooking on a budget and most of the time you can freeze some of the sauce and serve it at a later time. This entire meal was put together for $12.86 for seven people that is $1.84 per plate.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com1tag:blogger.com,1999:blog-8350180101074009362.post-65010267779788708372009-07-20T19:03:00.000-07:002010-03-06T19:01:51.171-08:00Part 1 of 5 of my $13.00 a day dinner plan, Arroz con Pollo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/SmU6UkUOYTI/AAAAAAAAAE0/1r5KA9X_Ep8/s1600-h/ArrozconPollo+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/SmU6UkUOYTI/AAAAAAAAAE0/1r5KA9X_Ep8/s320/ArrozconPollo+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5360755056474743090" /></a><br />Day one meal one, a one pot Latin classic dish Arroz con Pollo. An easy meal that was put together for an impressive cost of $12.12, that is for everything in the dish. The only items I used from my pantry were salt, pepper, garlic, bay leaves and olives. But for me those are all staples, things that should be in your pantry already. I did have to substitute some items like bouillon cubes for stock, I was embarrassed to even come to the counter with it but I digress. And to be honest for bouillon cubes they weren't that bad, I mean for $.54 cents I can make 16 cups of stock. I am a budget cooking chef so you know I like a good deal. And it is one of those one pot dishes where you sauté the chicken add the other ingredients turn it on a low simmer. Clean up the kitchen and get ready for day two.<br /><br />2 whole chickens washed and cut into eight pieces<br />salt and pepper<br />2 tbsp onion powder<br />3 Tbsp oil<br />3 Tbsp butter<br />1 medium green pepper cut diced<br />1 medium onion diced<br />3 cloves of garlic minced<br />2 bay leaves<br />1 tsp dried oregano<br />1 (14 oz) can of diced tomatoes<br />1 package of Goya Sazón with Coriander and Annatto<br />1 (16 oz) bag Mahatma Saffron rice<br />2 Maggi chicken flavor bouillon Cubes<br />3 cup of hot water<br />1 1/2 cups frozen peas<br />1/2 cup sliced green olives with pimento's<br />1/4 cup chopped parsley<br /><br />Heat oil and butter in a large casserole or cast iron pot on medium-high heat. Season chicken with salt, pepper and onion powder, add the chicken to the pot and sauté over medium heat for about 4-6 minutes per side until golden brown turn once or twice to ensure even browning. Cook in small batches being careful not to overcrowd the pot. Remove from the pot and reserve on a serving platter. Pour off all but 3 tablespoons of oil in a metal bowl; do not discard in case you need more for the vegetables. Add the bell peppers and onions and sauté them until the onions are translucent about 2-3 minutes add the garlic and cook for an additional minute. Add the bay leaves, oregano, diced tomatoes and Goya Sazón and stir to incorporate with the vegetables. Put the rice in the pot and stir to coat, combine bouillon and hot water to dissolve once dissolved add to the pot and stir to mix evenly bring to a simmer. Return the chicken back to the pot along with any juices that accumulated on the platter. Cover and turn the heat down to low and simmer for 30 minutes check the seasoning; it shouldn't need any due to everything else being seasoned. After 30 minutes garnish with frozen peas, olives, parsley and serve. This was a meal of unexpected surprises, I never thought bouillon would taste that good. I never thought that saffron rice in a bag would be that good either, but I guess that's the challenge when you stick to a budget. Let just figure 7 people total grocery bill $12.12 that 1.74 per plate, Budget Cooking Chef.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com2tag:blogger.com,1999:blog-8350180101074009362.post-58350901241607824682009-07-19T21:23:00.000-07:002009-07-19T22:01:47.414-07:00A 5 day dinner plan for $13.00 per day...............What!That's right 5 dinners for $13.00 per day. Now many of you may say that's easy $13.00 for a family of three is nothing, and I would say yeah you are correct. But it is a family of seven, yeah that's right a family of seven. We are talking about 5 adults 2 kids and sometimes a dog. On $13.00 a day not a penny more, now I can go under that price but not over. I have to get the whole meal from the store, staples and dry ingredient included. If I have a ingredient in my pantry I can use it, so the menu is created around some of my staples but not all of them. I deliberately started this challenge on the day I was to suppose to grocery shopping, just tomake interested. So to say that we will be eating lavishly is probably a understatement but I will not sacrifice taste and flavor to justify only spending $13.00 dollars per day. This is still Budget Cooking Chef and I plan on really focusing my energy on performing at a very high level. <br />I have planned a very eccentric meal plan for the week while maintaining my own personal standards. To me this is simply another way to express my philosophy and my personal creed of budget cooking, it just not that hard. You can knock your weeknight meals out of the park, and become the budget cooking chef in your family.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com5tag:blogger.com,1999:blog-8350180101074009362.post-71498892201355729502009-07-15T08:28:00.000-07:002010-03-06T15:42:09.943-08:00Braidsed Cabbage with Bacon and Milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/Sl4Dujaej0I/AAAAAAAAAEs/148QSAUDHd4/s1600-h/BraisedCabbege+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/Sl4Dujaej0I/AAAAAAAAAEs/148QSAUDHd4/s320/BraisedCabbege+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358724704932630338" /></a><br />This is a budget cooking blog where I try to find the best possible deal going to make a flavor packed meal. So while I was in the store I saw the guy from produce unloading some great looking heads of cabbage. They were dense, heavy for there size and firm. The first thought that crossed my mine was to do maybe cabbage rolls, stuffed with Picadillo and topped with a spicy red sauce. Then I thought about just braising them in stock seasoned with bacon and garlic topped with a little butter and milk. Thankfully I choose the later. And at .68 per head I say I got a deal.<br /><br />8 slices of bacon<br />2 Tbsp oil<br />3 carrots cut on the bias<br />2 med onions halved and sliced<br />4 cloves of garlic rough chopped<br />1 sprig of fresh thyme or 1/2 tsp dried<br />1 sprig of fresh oregano or 1/2 tsp dried<br />1 head of cabbage<br />1/2 cup chicken stock<br />2 tbsp milk<br />2 tbsp butter<br />salt and pepper to taste<br /><br />Place bacon in a large skillet on low-medium heat. The bacon should cook slowly to render the entire flavor (fat) from it. Cooking on high temperature would cause it to burn and render it useless. This should take anywhere between 10 to 15 minutes, continue to monitor the progress of the bacon flipping over to insure even cooking. When the bacon is done remove and drain on paper towels and reserve for later. Add the oil, carrots and the onions to the pot and sauté over medium-low heat to sweat. This should take about 7-9 minutes; continue to stir the pot to ensure that nothing burns and to promote even cooking. Peel any discolored leaves from the cabbage cut it in half. Remove the tough and bitter core by cutting it on angle to form a triangle going toward the bottom of the stem. Lay it on the cut side and cut it into five to six even strips lengthwise and three even strips across the width repeat for the other half. Add the garlic and herbs into vegetables then add the cabbage. Stir to mixture to prevent any food from burning on the bottom. Sauté for about 3-4 on medium-high heat in the pan so the cabbage can release its water, when the mixture appears dry add the broth and milk. Chop the cooked bacon into pieces and add it and the butter back to the pan. Season with salt and pepper and cook for an addition 2-3 minutes on low serve. As I said before this side dish cost nothing to buy and less to prepare, with the addition of a huge meatloaf I made (another blog) and steamed seasoned white rice this meal served 5 adults and 2 kids with everybody getting seconds. For a total cost of............drum roll please $10.68 plus tax. That is it and I still had enough to make a sandwich the next day. This ideal of writing a Budget Cooking Chef blog was just an idea that I had, now it is a way I live my life. And last time checked, I hear we are still in a recession.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com1tag:blogger.com,1999:blog-8350180101074009362.post-26882886651203203852009-07-08T13:58:00.001-07:002009-07-08T13:58:52.648-07:00How to make Creamed Corn | eHow.com<a href="http://www.ehow.com/how_5049462_make-creamed-corn.html">How to make Creamed Corn | eHow.com</a><br /><br />Shared via <a href="http://addthis.com">AddThis</a><br />Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com1tag:blogger.com,1999:blog-8350180101074009362.post-79282399096023680732009-07-07T21:54:00.000-07:002010-03-06T15:40:32.007-08:00Turkey Sliders with Cheddar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SlQnl6KHcgI/AAAAAAAAAEk/1BfiuhrKyc0/s1600-h/Sliders.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SlQnl6KHcgI/AAAAAAAAAEk/1BfiuhrKyc0/s320/Sliders.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355949389070692866" /></a><br />Being from Chicago when I think of sliders I think of those late night munchies busting burgers that soak up the access alcohol in your stomach. Lord knows I have pulled up to the window after a night of partying and requested my fare share of sliders. But over the years I have outgrown those childish things and become more sophisticated and refined. Now I drink fine wine and spirits, and the best............. OK enough with the crap, I was hungry after a day in 102-105 degree heat at the water park and I wanted to eat and go to bed. After a day in that heat that is all I had left.<br /><br /><br />1 lb ground turkey<br />1 lb turkey sausage<br />1 tsp onion powder<br />1 tsp garlic powder<br />2 tsp fresh cracked pepper<br />2 Tbsp Worcestershire<br />six slices of bacon<br />fresh cracked pepper<br />2 large onions sliced<br />3 Tbsp oil<br />1 tsp sugar<br />12 Hawaiian rolls<br />1/2 cup softened butter<br />6 slices of extra sharp Cheddar<br /><br />Preheat the oven to 400 degrees. In a large mixing bowl combine ground turkey and turkey sausage. Add onion powder through Worcestershire and mix thoroughly until well blended. Form 12 balls with the meat mixture, place in a pan and cover with plastic wrap, set the tray in the fridge. Cover a sheet pan with foil, place bacon on the sheet pan and sprinkle pepper over the bacon. Place in the oven and cook for 14-18 minutes until crisp. While the bacon is cooking heat oil in a pan on medium-low, add sliced onions and sugar. Sauté for 5-10 minutes, stir and flip the onions to ensure even cooking. Heat a griddle or a grill pan on high heat. Remove the meat from the fridge and form 12 1/2 inch disks. Brush both sides with oil and cook in batches being careful not to over crowd the pan. Cook for 2-3 minutes per side. When done remove and keep warm on the side in a sheet pan. By this time the bacon should be done, remove and drain on paper towels and cut it in half. Cover a jelly roll pan with foil and place the rolls on top, brush with butter and heat for 4-7 minutes until golden brown. Cover burgers with cheese and pop in the oven to melt the cheese, it should take no longer than about 2-3 minutes. To assemble place bread on the plate (it helps to do 3 to 4 at a time) on the bottom place the onion mixture than top with the burger and a piece of the bacon. You can add extra condiments if necessary, this meal came out to 3 burgers per person at $2.11 per plate. I told you that was all that I had.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com3tag:blogger.com,1999:blog-8350180101074009362.post-75336590327841891842009-07-02T10:23:00.000-07:002010-03-06T15:39:34.226-08:00Pistachio Crusted Chicken with Mustard Cream Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/Skz5dH21GOI/AAAAAAAAAEc/ZzFeKWxiIJQ/s1600-h/Pistachio.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/Skz5dH21GOI/AAAAAAAAAEc/ZzFeKWxiIJQ/s320/Pistachio.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353928335757220066" /></a><br /><br />What a quick and elegant dinner for the budget minded shopper. I used chicken tenders for this meal but I don't see why you could not use chicken breast in there place. And the addition of the Mustard Cream sauce helps tie the whole meal together. Be sure to use fresh pistachios for this meal to really provide a great taste to the meal.<br /><br />2 lb chicken tenders<br />Salt and pepper <br />1 egg beaten<br />1/2 cup milk<br />1 tsp Worcestershire sauce<br />1 tsp hot sauce<br />2 cup whole shelled pistachio's<br />1 cup all purpose flour<br />1 tsp baking powder<br />2 tsp salt<br />3 Tbsp Dijon mustard<br />1/4 cup heavy cream<br />1 tsp sugar<br />4 Tbsp butter separated<br /><br />Preheat the oven to 400 degrees. Place chicken between four sheet of plastic wrap and pound chicken tenders to 1/2 thickness. Season with salt and pepper and set aside. In a separate mixing bowl combine eggs, milk, Worcestershire and hot sauce together until well blended set aside. Add whole pistachio's to a food processor and process until finely chopped, be careful not to over process. It should take roughly 15 to 20 seconds. Combine pistachios with the flour and the baking powder. Season mixture with salt, dip chicken in the egg mixture and dredge in the pistachio mixture, making sure to press the chicken in the mixture. Shake off the excess flour and set aside. Heat oil in a large skillet over medium-high heat; begin sautéing chicken in batches careful not to overcrowd the pan. Sauté for 2 to 3 minutes per side, remove and place on a foil lined pan. When the last piece is done place sheet pan in the oven and continue to cook for about 5 to 7 minutes.<br /> Heat a sauce pan over medium heat add, mustard and cream to the sauce pan. Whisk the mixture until slightly thickened and smooth. Add the sugar and start adding the butter 1 tablespoon at a time, whisking continuously to incorporate evenly. You can add water a tablespoon at a time if the mixture becomes too thick, it should be the consistency barbecue sauce. After 3 to 4 minutes of whisking remove from the heat at this point the chicken should be ready. Serve the chicken drizzled with the sauce. A very easy and fun meal to prepare and at $3.17 per plate there was enough money in the budget for dessert, that's another post.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com3tag:blogger.com,1999:blog-8350180101074009362.post-67675165957639119932009-06-22T14:25:00.000-07:002010-03-06T15:37:49.200-08:00Buffalo Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SkACcqLomHI/AAAAAAAAADw/4WhBkGZcWV0/s1600-h/bufshr.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SkACcqLomHI/AAAAAAAAADw/4WhBkGZcWV0/s320/bufshr.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5350279048698828914" /></a><br />My wife really doesn't like shrimp, I mean in all forms just about. So to my surprise my wife thought for Father's day she would go out and by my Father's day meal for me. So of course she bought home shrimp, but in the end the joke was on me. You see my wife had no intention of cooking for me I would be doing the Father's day cooking. I guess if you look at it how many people get a couple pounds of shrimp as a gift to prepare there own dinner, Happy Father's day to me.<br /><br />1/2 cup hot sauce(I use Red Hot)<br />1 stick of light butter<br />1 tsp garlic powder<br />1 egg beaten <br />1/2 cup cold milk<br />1 tsp hot sauce<br />1 Tbsp Worcestershire<br />1 lbs med shrimp peeled and deveined<br />1/2 cup of yellow cornmeal<br />1 cup flour<br />2 Tbsp Cajun seasoning<br />1 Tbsp onion powder<br />Oil for frying<br /><br />Combine hot sauce, butter and garlic powder in a saucier or small sauce pan over low heat until melted, keep warm. Combine milk, hot sauce and Worcestershire in a shallow bowl until well blended. Add shrimp to mixture and set in the refrigerator until ready to use. Combine corn meal through onion powder in another bowl. Heat oil in cast iron or heavy bottomed skillet over med high heat (you can adjust to heat as needed). Remove shrimp from the refrigerator and dredge in the flour mixture. Once the temperature has reached 375 degrees carefully drop the shrimp in the hot oil. Fry the shrimp in small batches making sure not to overcrowd the skillet, fry for 8-10 minutes until golden brown. Remove and drain on paper towels while the shrimp is still hot, place in a mixing bowl drizzled with a couple of tablespoons of buffalo sauce and tossed light until covered. Serve with French fries, blue cheese dressing and carrot sticks. And don't forget the napkins. This meal came out to roughly $2.00 a plate, and that’s being generous. Maybe my real gift was staying within my budget.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com6tag:blogger.com,1999:blog-8350180101074009362.post-51312013755967980192009-06-18T06:44:00.000-07:002009-06-18T07:06:52.687-07:00Cilantro Lime Brown RiceI guess I could have included the recipe for the Rice in my most recent post. I sometimes use instant rice because of the time issue. In the end you still get a great budget friendly dish.<br /><br />2 cups of warm cooked brown rice(follow the directions)<br />1 tsp lime zest<br />2 tbsp lime juice<br />salt and pepper to taste<br />1 1/2 cup of cilantro finely chopped<br /><br />Combine all the ingredients and check the seasoning. Serve warm.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com0tag:blogger.com,1999:blog-8350180101074009362.post-7991528780235615802009-06-16T13:04:00.000-07:002010-03-06T15:35:06.378-08:00Pork Chile Verde with Cilantro Lime Brown Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nOVBvLYDfBs/SjgTMB68xDI/AAAAAAAAADo/5WyV1YTF3WI/s1600-h/Prkchileverde.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nOVBvLYDfBs/SjgTMB68xDI/AAAAAAAAADo/5WyV1YTF3WI/s320/Prkchileverde.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348045654897509426" /></a><br />Wow I have been away for a while, but a last not forgotten I hope. This dish was found totally by accident. While shopping a local grocery I ran across a pork roast that was on sale for an incredible price. My first thought was carnitas, but upon later review Green Chile Verde was what this budget cooking chef needed.<br />2 lbs of pork butt, cut into cubes<br />1 tsp salt<br />1 lb tomatillos, husk removed<br />6 large cloves of garlic<br />3 bunches green onions(1 1/2 cups)<br />2 Serrano chilies<br />1/2 fresh jalapeno chile stem removed<br />2 large seeded poblano chile<br />1 bunch of cilantro chopped(about 1 cup)<br />2 Tbsp dried oregano<br />3 1/2 cups of broth or water<br />1 tsp minced garlic<br />salt and pepper to taste<br />In a large casserole combine pork with just enough water to cover and season with salt and pepper. Turn up the heat to high and boil, careful to leave the lid slightly off. Allow to cook until almost all the water is evaporated about 30 minutes. Remove the cover and reduce the heat to very low and let the pork fry in it own fat until golden brown. Remove from the heat. Cut the tomatillos in half and place on a foil lined baking sheet along with garlic cloves through the pobalno chiles. Place under the broiler for 5-7 minutes until charred lightly, remove from the oven. Place all the ingredients in the blender and pulse until smooth. Return pork to pot; pour chile mixture over the top of pork. Add the oregano and broth just to cover the mixture. Bring the mixture up to a boil and reduce heat and simmer for 2-3 hours until the pork is tender. To serve four people this budget meal came to $2.37 per plate.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com6tag:blogger.com,1999:blog-8350180101074009362.post-5128679169777081022009-05-13T10:19:00.000-07:002010-03-06T15:34:06.837-08:00Mushroom Smotherd Chicken with Potato Gnocchi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nOVBvLYDfBs/SgsP4S4w0uI/AAAAAAAAADg/dpoLmq1e63c/s1600-h/chkgnomay09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nOVBvLYDfBs/SgsP4S4w0uI/AAAAAAAAADg/dpoLmq1e63c/s320/chkgnomay09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335375643367494370" /></a><br />This is a true pantry recipe, I didn't want to go to the store so I basically raided the pantry and came up with this gem. When I speak about a pantry recipe, these are items that can be put together in a pinch to solve any cooking dilemma. They are the essential odds and ends to a meal. Items like garlic, potatoes, olives, pesto, different type of pasta; these are the co-stars to that complete meal. With a well stocked pantry and fridge a 30 minutes meal is possible. I mean this took me a little longer than 30 minutes but I enjoy the journey. I didn't know what this meal would turn out to be prior to making it. It just happened and I am pretty happy with that.<br /><br />2 lbs russet potatoes<br />2 beaten egg yolks<br />1 1/2 cups flour<br />pinch of salt<br />Boil potatoes until they are soft(roughly 45 minutes). While still warm peel and pass through a vegetable mill or a ricer.( if you don't have a ricer you can mash the potatoes by hand and fluff them with a fork) Add eggs, flour and a pinch of salt. Knead gently together until a ball is formed being sure not to overwork the dough. Knead for an additional 4 minutes until dry to the touch. Prepare a work surface dusted lightly with flour, roll out a baseball-sized dough into 3/4 dowels. Cut into 1 inch pieces, use a fork to or your finger tips to form an indentation by rolling the piece. Drop the pieces in boiling salted water a few at a time. When they start to float to the top remove and place in a ice bath to stop cooking process. Toss with olive oil and set aside.<br /><br />1/4 cup of butter<br />1/4 olive oil<br />6 chicken thighs<br />salt and pepper to taste<br />2 cup of diced onions<br />1 cup of diced carrots<br />1 cup of diced celery<br />1 cup of diced green pepper<br />2 Tbsp minced garlic<br />1 tsp thyme (dried)<br />1 tsp basil(dried)<br />Salt and pepper to taste<br />3 cups of broth<br />1 12 oz can cream of mushroom soup<br />1/2 cup heavy cream<br />Parmesan Cheese(optional)<br /><br />Combine oil and butter in a large pan over medium-high heat. Season chicken with salt and pepper and carefully place skin side down in the pan, work in batches and brown for 3-4 minutes per side. Remove from the pan and drain all but 2 Tbsp of oil. Reduce the heat and add the onion through peppers. Sauté until soft approximately 5 minutes, add garlic and herbs and season with salt and pepper for additional two minutes. Slowly add broth and scrape loose bits from the bottom of the pan. Turn down the heat to low and add soup and cream return chicken to pan and cover for 30 minutes until gravy has thickened. You can add additional water or broth if it becomes too thick. Remove chicken and keep warm add gnocchi to gravy and increase heat to medium. Heat thoroughly sprinkles with Parmesan, serve on a bed of gnocchi, top with chicken and sprinkle with additional cheese and serve. This makes 4-6 servings at a price of 2.15 per plate. Having all the essentials prior to making this meal is truly a budget friendly meal.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com6tag:blogger.com,1999:blog-8350180101074009362.post-84872505326070731072009-05-08T12:11:00.000-07:002010-03-06T15:32:55.072-08:00Blackened Turkey Roulade stuffed with Dirty Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nOVBvLYDfBs/SgSdybzJmzI/AAAAAAAAADY/NakbzucRR4g/s1600-h/blckturkrollmay09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://1.bp.blogspot.com/_nOVBvLYDfBs/SgSdybzJmzI/AAAAAAAAADY/NakbzucRR4g/s320/blckturkrollmay09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5333561348494826290" /></a><br />With it being the off season for turkey these days you can pick a whole bird for little of nothing. For this recipe I chose a bone in turkey breast. Since this isn't my first go at this recipe, cutting it off the bone is fairly easy for me. A boning knife and a little patience is all you need.<br /><br />1/4 cup canola oil<br />1/2 lb minced chicken gizzards<br />1/4 lb minced chicken livers<br />1 lb turkey sausage<br />1 cup diced onion<br />1/2 cup diced celery and carrots<br />3/4 cups diced green peppers<br />2 tsp minced garlic<br />2 bay leaves<br />2 cup chicken stock<br />1 Tbsp Creole seasoning<br />1 Tbsp Worcestershire sauce<br />4 cups cooked rice(cooled)<br />1/4 cup minced parsley<br />Heat oil in a large pan over medium high heat, add minced gizzards, liver and sausage cooking until browned with no pink showing. Add onion thru bay leaves, and cook for another 5-6 minutes. Add stock and loosen caramelized bits on the bottom of the pan,turn heat down and simmer for 5 minutes. Add the remaining ingredients cook until heated and stir in parsley. Remove from heat and cool completely<br /><br />1 4-4 1/2 boneless turkey breast with skin<br />2 Tbsp Creole seasoning<br />Worcestershire sauce<br />1 12 oz jar roasted red peppers cut into strips<br />4 Tbsp melted butter<br />4 Tbsp olive oil<br />1/4 cup Blackening seasoning<br />Butchers twine for trussing the bird<br />Pre-heat oven to 375 degrees. Lay four pieces of plastic wrap roughly the size of your cutting board, two for the bottom and two for the top. Butterfly and cover the turkey with the two pieces of plastic wrap, pound until 1/2 inch thick. Place breast side down on cutting board, season with Creole seasoning and Worcestershire. Lay roasted red pepper strips evenly over turkey. Spread the cooled rice mixture in the middle of the turkey leaving 1/4 inch border around the edges of the turkey. Roll the turkey up over filling maintaining a tight roll using the plastic to keep it tight, use butcher twine to secure it. You can cut the twine into 6 to 8 pieces and bind it one section at a time. <br />Brush with butter and olive oil mixture and evenly coat with blackening seasoning. This process will result in quite a bit smoke, so turn on the fan and open some windows. Heat a heavy bottom skillet or grill pan over high heat add turkey and cook for two minutes on each side. Remove place in a roasting shallow pan insert an instant read thermometer in the center of the roll. Cook for 40 minutes or until the thermometer reads 155 degrees. Remove and tent for 10 minutes slice and serve. This meal can be stuffed and served with dirty rice or crawfish stuffing.<br /> I always by the whole turkey when I do this meal because I can after I de-bone the breast I save the other parts and bones for later. And there is always stock in my future.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com5tag:blogger.com,1999:blog-8350180101074009362.post-63169769146694890942009-05-05T19:45:00.000-07:002010-03-06T15:30:56.272-08:00SaucesOne person’s own interpretation of what a sauce is can vary from city to city, from country to country. It can either serve as a component to a dish or a condiment simply passed along the table. Whether your preference is a chunky salsa filed with creamy avocado and tomatoes, or the sweet and warm spiced curried chutney. A sauce can and is another way of imparting flavor and bringing a sort of elegance to a dish.<br />The simple art of deglazing with a liquid and reducing that by half, and scraping of those brown bits of fond that result in a pan sauce to compliment a dish. The fond are those brown bits left in the bottom of the pan after sautéing a meat or a vegetable. Most people struggle with the thought that those brown bits can be whipped into an incredible sauce. A lot of us think whose going to clean that "stuff", I'm not on dishes this week.<br />Chefs have always known about the mother sauces and there ability to be transformed into various combinations. These sauces are a hollandaise, an egg and butter sauce; espangnole, which is basically beef broth thickened with a roux; velouté, or a whole broth thickened with roux or flour; béchamel, which is milk thicken with a blond roux or flour, mayonnaise, and tomato sauce. A beurre blanc or a butter sauce should also be considered when talking about the mother sauces. <br />The techniques used to develop a sauce are pretty standard practice, and can be accomplished with minimal skill. Sauces can be thickened in a variety of ways. A Roux most often is fat (oil) and flour cooked together, brown and white sauces benefit from this application. Also milk or cream and flour can be combined in the same way if appearance is important, cream gravy and a cheese sauce come to mind. In recent years butter and pureed vegetables have been used with the same effectiveness. Paired with the addition of aromatics such as garlic, shallots or even some herbs can play an important role when developing a sauce. A sauce can be combined with a host of ingredients depending on the individual tastes. <br />Understanding the simple and elegant differences between these sauce and there uses and technique to develop them can take your ordinary cooking to new heights. A sauce should enhance the flavors of the food you use them on.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com0tag:blogger.com,1999:blog-8350180101074009362.post-79398798792864153632009-05-03T21:54:00.000-07:002010-03-06T15:29:34.719-08:00Let's talk Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nOVBvLYDfBs/Sf6M6pIZo7I/AAAAAAAAADQ/mOFPj4eVNYE/s1600-h/Lasagna09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nOVBvLYDfBs/Sf6M6pIZo7I/AAAAAAAAADQ/mOFPj4eVNYE/s320/Lasagna09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5331853947954635698" /></a><br />Maybe it is because it can be made in advance and stored in the refrigerator until it is ready to be used, whipped out in a flash and popped in the oven and ready to go. Or maybe it is because it is the ultimate crowd pleasing and most perfect embodiment of the one pot dish. It is a very easy recipe to master, because once you get it that is it. You won’t need to refer to a recipe and you can start changing the ingredients to suit your taste. Instead of Parmesan maybe smoked Gouda, instead of Italian sausage maybe a pork ragu. It lends a lot to interpretation and freely adapts to any situation. Lasagna also freezes well so making two at a time and freezing one of them always works. At the core it is a meat sauce, noodles and cheese, who doesn't love that. Lasagna is a great meal for the budget cooking family looking for a real bang for the buck. With the addition of a simple salad and bread you have meal that can become a family favorite.<br /><br />3 Tbsp olive oil<br />3 Tbsp chopped garlic<br />1 tsp each dried basil and oregano<br />2 bay leaves<br />1 tsp crushed red pepper flakes<br />4 120z cans of chopped tomatoes<br />1 cup of stock<br />1 cup of heavy cream<br />2 Tbsp butter<br />12 no bake Lasagna sheets<br />2 Tbsp olive oil<br />2 Tbsp butter<br />2 cups sliced mushrooms<br />1 Tbsp chopped garlic<br />1 tsp fresh thyme<br />2 cups chopped spinach<br />1 tsp crushed red pepper<br />1 Tbsp of stock<br />1 Tbsp lemon zest<br />1 15oz container of ricotta cheese<br />2 eggs<br />4 cups shredded mozzarella(divided)<br />1 cup of Parmesan cheese(divided)<br />3 Tbsp olive oil<br />1 lb ground turkey and turkey sausage<br />1/2 cup onion, carrots, celery and bell pepper<br />salt and pepper<br /><br />Preheat oven to 375 degrees, spray a 13x9 baking pan with cooking spray. Heat oil in a sauté pan over medium high heat. Add garlic and sauté for 30 seconds constantly stirring, add dried herbs through tomatoes and continue to cook for approximately 10 minutes until it becomes thick, the sauce should stick to the back of a spoon. Turn down the heat to low and add remainder of the ingredients and simmer for additional 10 minutes, remove the bay leaf set aside. In another sauté pan heat oil and butter over medium heat, add the 2 cups of mushrooms and sauté for 5 minutes. Add garlic through lemon zest and continue to sauté over medium heat until fragrant about 2 minutes. Add stock and reduce slightly about another 2 minutes, remove from the pan and cool. Heat oil in same sauté that you cooked the spinach in when hot adds the vegetables. Season with salt and pepper and sauté for 5 minutes; add meat and sauté an additional 10 minutes until no longer pink. Remove from heat and set aside. In a bowl beat the eggs, stir in the ricotta and spinach mixture. Add 1/2 cup of the Parmesan to the mixture and set aside. Spread 1/3 cup sauce on the bottom and layer 4 uncooked sheets, 1/3 cup of spinach mixture 1/3 of the meat mixture, 1 cup of mozzarella and cup of sauce. Repeat two more times. Top with Parmesan cheese and cover with foil cook for 50-55 minutes. Uncover and top with more cheese cook an additional 5 minutes. Let stand for 15 minutes before cutting. Makes 12 servings at about $1.37 per serving.Keithgarrickhttp://www.blogger.com/profile/18122612577742811977noreply@blogger.com4