Carrot,Garlic and Grape.

Today I've combined carrots, garlic and

grapes. This is a nice trio. 

Juice can go straight to the bloodstream which also helps the body conserve energy since there's not a need for digestion. Vegetable juice is very tasty and good for us. I plan to increase my fresh juice intake. Until we meet again. Happy eating and happy drinking

A simple but filling breakfast

On a random Thursday morning, I woke up felling the need to eat a better than usual breakfast. I went to the grocery store and bought the little package of smoked salmon they sell,some eggs, and bread. I heated the salmon just enough to knock the chill off of it. I fried the eggs over easy topped it with a little siracha and made toast with Nutella and my normal green tea. Everything was simple to make but the addition of the smoked salmon really took breakfast to another level. Eat, drink, and be happy!!!

A decent meal for Zena and I

Here lately I been rather broke and eating a lot of beans and rice. This particular day I wanted to do a little more than just plan old beans a rice. So I decided to go to Jays International Market and pick up some things to enhance my plan Jane beans and rice. I picked up some coconut milk to cook in with my beans and rice. I also got some thyme for the peas and rice. Aside from that I decided to buy a couple of Red Snappers that I ended up whole frying stuffed with garlic and thyme. To go along with everything, I fried some plantains and made a salad as well. The meal was a success and I'm looking forward to doing something similar very soon. Until next time cheers!

!

It pays to know people

After attending a graduation dinner, my brother wanted to have a drink before calling it a night. We decided to go to the Gamlin Whiskey House. I had been wanting to go there for quite sometime. One of my old bosses is the Executive Chef there. Upon us entering, I immediately recognized several faces. I ask if Ivy was by chance there?  Turns out that he was. He came out and we talked for about ten minutes or so and as I expected he had to go check on Sub Zero which he also runs. Before he left he ask if I would like to try some of the food. Even though I had already eaten, my answer was "Sure I'll try a little something.  For starters, he gave us some kale chips that were seasoned with what I think was paprika and some olive and a touch of salt. Along with that was a bread and butter board with three different types of bread and butter. 

Before we could dive into either of these items, more things were coming out.  He gave us a scallop ceviche, shrimp and grits, crab cakes on a bed of spinach and  a smoked salmon dish. 

Needless to say, we were overwhelmed with the amount of food that sat in front of us. The ceviche and crab cakes were the first to go. The crab cakes were very most and well seasoned and the spinach was a good accompaniment to the dish. The scallop ceviche was light and refreshing. I would definitely order then again. We both also had a double shot of some whiskey that was made in this state. At this point we were full as if we had just had a holiday dinner. I had the server pack up the rest of the food and I ate off of or for the entire next day.  It really does pay to know people on this industry. 

Big L's Graduation Dinner

Thursday May 15th, my sister had her hooding ceremony for SLUH Law. Afterwards, we had dinner at Batolino's Osteria at 44 and Hampton. It's on the first level of the Drury Inn. Nice dinning room and good service.  I got started with Minestrone soup. Very nice flavor a little spicy(In a good way). I would have liked to have had more beans and some pasta but I know that every chef's recipe is different. 

There were bread baskets on the table as well. For my entrée I had a seafood linguine pasta. You can get it with a cream or red sauce. I chose the cream sauce. I could see some type of white fish, clams, mussels, crab and what I think was bay scallops. The portion was generous and like the soup this is excellently flavored. 

Very nice dinning experience and I'll be back!! If you're every in the area Bartolino's is an excellent destination to consider. Until next time Work hard! Eat good! Drink good! Live life!

Vegetable Pâté

During my phase of Garde Manger we did a week on forced meats which includes pâtés. Pâtés are usually ground meat and fat that are put into a mold and cooked. Once they are chilled, you can slice them and they can be  spreadable. I was reading a story in Sauce magazine about mushroom pâté. I didn't think you could make exclusive vegetable pâtés but I was wrong. As long as there is the presence of a binder the vegetable pâté is possible. I've found a recipe for a tri-color vegetable pâté. The light colored layer is cannellini beans. The red layer is roasted red pepper and the green layer is a pesto sauce. The picture of a vegetable pâté comes from Alexianpate.com instead of roasted red peppers this one uses carrots. 

This is amazing and I'll be trying the vegetable pâté before the months out. As long as you keep an open mind you can learn something everyday. Cheers!

Shrimp and Green Mango Curry

While browsing through my Asia the Beautiful Cookbook, I came across this recipe that comes from India.  The recipe calls for a pound and a half of shrimp. Two large unripe mangoes, two thirds of a cup of coconut grated. One tablespoon of coriander seeds, six red chilies, two cups of water, 2 medium onions, 2 and a half tablespoons of coconut or vegetable oil, 2 curry or bay leaves, three fourth teaspoon of turmeric, cilantro and a half cup of thick coconut milk. The picture comes from the Asia the Beautiful Cookbook.

There's spice here but I'm sure the coconut and green mango balance the dish. I'll for surely review this one after having a chance to actually prepare it. Until then, keep eating and cooking good food!!