Eat My Name!

     This time we had something just for the kids, with Alphabet Nuggets. I had a very hard time making the nuggets. Naturally I came up with a better way to, after I did all the hard work. You see I ground up the chicken so I can shape it properly. I used cookie cutters as molds and then stuck them in the freezer to harden up so I could bread & fry them. Well it was very difficult to keep some of the letter's shape. I was unable to make the "B" that way so I froze some of the chicken first then used the cookie cutter to cut out the "B." This was the trick. In doing that I determined that the next time I do this I will put the ground chicken out on a cookie sheet lined with parchment paper freeze it then cut out the shapes.
     I will post the recipe for the brine and breading I used. Everyone really liked it flavor wise, and the kids loved being able to, as my youngest Darrah said, "eat my name!" 

Grillin' Season

Hey guys,

Here in sunny Phoenix, AZ we have had some really great weather and if it wasn't for work I would be outside more, cooking! While on break a article caught my eye in the Wall St. Journal that was sitting on the table. Makes me want to buy a new girll....it is a good thing I love mine so much still. Check it out here Click ME!

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.

L.L. Herb Grilled Chicken

  
     I am not going to post a recipe for this one. I didn't measure anything out this time, just "seasoned to taste." But I will at least give you the ingredients. I paired this up with a veg. med. & everything was cooked on the grill. I thought of doing some rice to go with it, but decided against it because it really wasn't needed & rice is not a grill type food. I also at the last minute decided to do a lemon pepper sauce. This was a big hit with some, but for others it was a bomb. So either way it made an impact. By itself it was too sour, but was really good with the chicken. The family gave this a A grade.
     OK I made a brine with water, juice from 2 lemons & 2 limes, basil, oregano, marjoram, salt & fresh ground pepper. Soaked the chicken (today was 3 hours, but I usually like to soak it over night). The veg. med. was made of asparagus, green beans, corn & red skinned potatoes. Fresh, not frozen. I put these in a bowl and tossed them by hand with some olive oil (just enough for seasoning to stick) garlic powder, sea salt and fresh ground pepper. I then put in a tin foiled pan & topped with about 5 slices of butter then covered in foil. Cooked it on the 3rd tier of my grill starting them half way through the cooking of the chicken. 
      I squeezed the juice of 2 more lemons/limes with a pinch of olive oil and basted the chicken just before serving. With this I used to make the sauce. I just made a rue then added the juice, pinch of salt & pepper. 
     This is how I did it. If you try it I hope it comes out just as well for you. When I make this again I'll try to get some measurements of the ingredients to make a recipe. But until then, enjoy. Next up I think we will take a trip to Switzerland (culinary wise).