Seafood with Coconut milk

Oh yeah I've been gone forever,,, rehab is such a drag,, here's dinner,,

Sautee onion, garlic, beans, Jicama, carrots, cucumbers, and Nappa cabbage with coconut and sesme oil. Add vegetable broth, fish sauce and coconut milk. Season and ad fish (Salmon and Tilapia here).
Fifteen minutes total time. :-)

Slow Food at the Flying J

Wow what a visit we had to the Flying J Farm yesterday where the annual Slow Food event was held for the 5th year (1st for us). The mighty chef's at Skillet Rustic Urban Food were back to whip up serious chow and they let me jump in and help make the night a success as only they can. Thanks to them for letting me play with knives!

http://learningthroughfood.blogspot.com/2012/09/the-columbus-convivium-slow-food.html?spref=fb

https://plus.google.com/photos/115141205768995729493/albums/5786267791113774545?authkey=CIaqypWllrH5KA

Light Salad Lunch

Howdy campers, today we did a tasting for a group coming here in December. The menu consists of a "family style" salad which is a plate of salads with toppings to be passed around the table. For the tasting I plated all of the toppings individually. The purple cauliflower is blue to match the colors of the client's company.

Heart to Heart Gala

Hi all,
What a busy weekend, spent my birthday makin money for th man,,, and we did some really nice work shown below. Many thanks to my chef Bill Wood for making this a smooth night! Pics include an app station and 3 dinner lines,,,

Fake it

 Vegetables,
 I think that's a 4-letter word to just about everyone, even vegetarians. Of course they won't admit it but they spend a lot of time trying to sugar coat (sometimes literally) vegetables to get you to stay away from evil meat,, tasty tasty evil meat. Truth be told you will find except for said meat product we really have a lot in common with our vegetables, we eat a ton of them because they are good for us, and one thing I have found is I have gone hog wild over the greens since I have gone Paleo, an unexpected plus. I mean I really can't get enough salad and sides in my daily diet, and dammit you should too. Big, juicy, colorful, fresh locally grown produce, cause winter is coming and you'll be buying your fresh produce from Brazil before you can say "No Bueno".
So low carb, with plenty of veggies you say? My response sir is Mashed Cauliflower. That's right you too can dine on the spit upon cauliflower and enjoy, yes arm in arm with vegetarians we will find a way to pretend
 we are eating the nightshades without the terrible Lectins and chemicals from the ground..

Look a recipe,..

8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup Coconut milk
4 tablespoons butter
1 teaspoon salt
Freshly ground pepper to taste
 

Look, pictures,, 

Cauliflower is cheap, and tasty done this way,, it doesn't have to be minced but I thin cut is a must

Boil water and drop in salt, then cauliflower

You can use heavy cream but I prefer coconut milk and for god's sake get some good butter, not the cheap stuff dyed yellow, KerryGold rocks!

Duh da duh da da,, I say whip it,,, whip it good

Garlic and pepper and you are there my friend,,

We had the last of our farm raised pork loin tonight, very sad, still a lot of ground and a couple this and thats, time to visit the farm and talk about our next visit to the butcher, he fed us well..

Dragon spice Shrimp and Chicken stir-fry

Hey campers! Trying out a new plate for photos today,, I sauteed up some vegies and added last night's chicken and some yummy shrimp from Earth Fare. I bought a tin of "Dragon spice" a while back, it has some great flavors including five spice, but isn't too overwhelming,, took me 20 minutes from start to finish,,,

Chicken on the cheap

So if you're cheap like I am but you want to eat right how can you shave a few pennies and still eat good? Time to put on your cut glove and saddle up cuz we're gonna do some butchering!! yea!!

I'm not going to get the soapbox out about chickens tonight, some Paleo'rs don't touch the bird, some only the white meat. I've got no fight with you now, go do some Kiping pull-ups. All my life chicken has come to my house from Kroger's meat area and life was good, buy it cook it, eat it. Then the damn internet made me open my eyes to the horrors of a few/lot? of un-caring chicken ranchers who raise their birds in unhealthy conditions and unhealthy food, which is then passed on to us. Oh to be blissfully ignorant again, but alas it aint gonna happen. You won't see me posting grainy hat cam videos of dread head recon on this site but I have joined the serious group of Paleo and animal conscious group known as MEETA (meat eaters for the ethical treatment of animals). I like the way are ancestors felt about the animals they killed for food, whether it was the man on beast battle, or the feeding and caring for the life giving beast he put to death with respect so that he and his family could live another winter. CAFO's http://en.wikipedia.org/wiki/Concentrated_Animal_Feeding_Operations are a part of our lives and we let em happen, and we can reverse the trend and still feed the "world", but it will take educating the populace and probably overthrowing the government to do it. So you get on that, I'm cutting up a chicken.
We have a great farm outside of town which provides pastured chickens, you can go visit your dinner anytime you want, the people are so nice and they do the dirty work so you don't have to, the chicken tastes better, has no plumping or chemicals added, and I feel better about myself even though I'm paying more at the pump..
Back to the cheap part,, pay more for fresh chicken, save by buying whole,, learn to cut up,, that's where I come in.

Okay first point of business bring in the bird and let him know who's boss, inform bird this could be him if he doesn't stop his afternoon squawkfest.

* A quick note here, I have never used a cut glove, if you used a cut glove (and you couldn't because they didn't sell them) in the kitchen when I started cooking you would be ceremoniously beaten and thrown to the street, but now I'm the friggin safety champion of my district and NO one picks up a knife without a glove, and if you don't know how to use a knife it might save you some stitches http://www.webstaurantstore.com/3073/cut-resistant-gloves.html

Okay invert the bird and place the knife to the right of the tail bone, a quick chop and stroke and the knife will run down the right side of the spine like nobody's business

Now hold the leg and repeat the cut down the other side of the spine,, remember this is a single slice, one motion down through,,

The backbone is now out, you can use this for an awesome stock or arrowroot gravy, but I'll show you what I do with it in a minute, You can now see the breast bone and reach it easily, spin the bird round and cut through the center and your bird is in halves.

You can now feel the open area between the breast and thigh, mainly skin holds it together, slice the two apart.

The cartilage between the leg and thigh is your next cut, you can feel it from the "knee" area, if you hit it dead center it will slice right through. If not,, well you missed it

Last but not least pull the wing away from the breast and cut while pulling lightly and you'll slice right through it

Alrighty you've done both halves and the hard part is over, do with it what you will but make me proud..

Oh yeah the backbone,, Bailey gets that to keep her teeth nice and shiny,,