Food Found

Hi Everyone,

     While listening to some podcasts at work I heard about a food podcast that sounded pretty good. It is called "The DNA Foodcast" It is two guys who are NOT chef's and from opposite coasts of the U.S. cooking the same dish. Sometimes using varying ingredients for the same dish. One of them is a complete cooking rookie, basically just noodle, take out and microwave guy. It is entertaining how he solves problems so he can cook these foods. The neatest part is after the first few episodes, they started making recipe's that are submitted by their listeners. So if you like it, submit one, I know I will be soon.
     You can find them on iTunes by searching DNA foodcast, or visit their web site. I put the link in the link section. Look at photo's get the recipe's/directions or subscribe to the podcast. You can even listen to the podcast while you follow along making the dish from the website. It is all real time with the exception of when things go into the oven. They explain everything in the first podcast. A dish I will soon be trying myself for the family.
     I hope you like it.

Christian

Mango Chicken

     After doing Teriyaki, I decided to try another sauce in an Asian style. All though I love orange and lemon chicken I have not tried to make those from scratch yet. Maybe that is because I can buy Panda Express' orange sauce in the store. So I went with something new and used another fruit, MANGO!
     I must say this was very yummy, and more tart than sweet which was very different then what I expected, But was a hit all the way around (not including our little one).
     I do not have a recipe for this one yet due to needing to be tweaked, but I will give the ingredients I used so if you would like to try it (adjust as needed) you can have a place to start. I used 2 mango's, soy sauce (1/2 cup), salt and pepper, dried red chili flakes, garlic powder, O.J., water, & 2 tbsp of olive oil (any oil will do), 2 heaping tsp of flour.
     How I made it was I sliced up the mango's and pureed it in a blender with the soy sauce, water, O.J., salt n pepper & the red chili flakes garlic powder. While that was was going I put in the oil and flour in the pan until the ingredients where incorporated. I then added the puree and heated up then served. BTW. I already had the chicken rice and veggies done. Nothing special with those, it was minute rice (for ease) just chicken cubed up and cooked in a frying pan. The veggies where in another frying pan just heated up and placed on top. I guess I could have stir fried the rice, veggies & chicken, but that requires more soy sauce and I'm not a huge fan of that bitter sauce.

     FYI....I did start the puree before everything else just because I wasn't sure how long it would take. Boy am I glad I did too.  I do believe some fresh ginger would be good for the recipe. Once I get it down I will post an official recipe.
     I hope you enjoy this dish or any other that you try. Remember if you have any suggestions feel free to email them to athomegourmet1@cox.net

This Just In!!!

Hello,

I have added a new recipe page. This makes one page for the recipe's of the different dishes I post on the blog, & another for recipe's from my friends & family that we have always enjoyed. No I am not giving away any secrets, those I am still keeping........for now.  Soon to come, Mango Chicken! In a oriental style like orange chicken. Keep an eye out.

Thanks,

Christian

Spatzli & Sausage

Tonight I made a dish that my older sister gave me the recipe for over the holiday's. I must admit I myself did not like it for two reasons. 1. the texture, but I believe that was me over cooking the Spatzli. 2. The flavor of the 3 cheeses did not agree with my taste buds. But hey I am a very picky eater. The good news is everyone else liked it very much. The sausage is some kind from Switzerland & because I don't speak or read the language I can not tell you what kind it was. I can say it was delicious. It sort of reminded me summer sausage.  The sauce was simple and tasted great. It consists of olive oil, garlic, shallots, heavy cream, salt & fresh cracked pepper. The three cheeses that was used was Le Gruyere, Emmental and Parmesan. I think I am going to have to try this dish again at a later date just to see if my cooking (and it could have been) was the problem here. I will have to have my older sis help me to make sure it is done right. 

If you have any suggestions I would love to receive them. you can email me through the link on my blog or give a comment with your idea.