Slow times...

Well, posting has become a little difficult during the slower summer months due to an increase of hours working in relation to family time. Add to that losing our camera during our trip to Florida. I just didn't feel very creative with the loss of some of the pictures to go along with some of the things I was going to talk about (I think I'm over it now). Of course splitting my time between the two restaurants constantly has me feeling like I'm not sure quite hitting on all cylinders. I'm not spending enough time at either place to really feel like I'm making a difference with anything except keeping the quality of the food where it should be...

The good news is that my older son, Braeden,started Head Start this year, which my wife and I feel will help with his Expressive Speech Disorder and social skills. Before he started school, the only other child he spent any time with is his younger brother Malachai. He seems to like school so far, so that's a good thing.

Unfortunately, David left the company a day after I updated my blog the last time, so I'm wondering what will happen this time.

Been away for a while...

It has been a while since I had time or energy to post. Earlier this year I had a 7mm kidney stone that got stuck while being passed. Four months of being doped up on various painkillers just to get through my shifts, and three "procedures" to get that little bastard out of me later... My previous partner in crime (Hank), has moved to Louisiana... My next Partner in crime (Chris), left suddenly... One of the managers at Bianchi's (the other Chris), moved to Oregon... So, when I got back from taking my daughter to Florida for the summer, I have been going back and forth between the two restaurants. On the plus side I got a new partner in crime! Chef David Krog from Memphis, Tennessee. We get along pretty well, and have a lot of the same goals and cooking philosophies, so I think some very positive things will be happening in the future.

I recently did an interview at Whohub

My wife wrote a couple of articles about the pros and cons of being married to a chef. Check them out and leave her some feedback.

Summer is encroaching and that means BBQ, so here's a tasty BBQ sauce that I serve with cedar planked salmon...

Rum BBQ Sauce

6 oz Tomato Paste
1/4 C Cider Vinegar
4 Cloves Garlic
1/4 C Tamarind Nectar
1/2 C Pineapple Juice
1 T Soy Sauce
1/2 C Molasess
1/3 C Dark Rum
2 T Pickapeppa Sauce
1 Scotch Bonnet

Puree, Then Boil For 10 Minutes

Happy Holidays

My two little chefs on Halloween. Braeden with Hank, and Malachai with Chris. As well as the obligatory Santa picture.

Been a little busy lately, but those of us that work in the business know all about that...some updates coming soon...Merry Christmas everyone. Congratulations on the award Chad.

Food Democracy

Something that effects all of us, and should be thought about. Please sign it and let your voice be heard.

http://www.fooddemocracynow.org/#header

Something Traditional...With A Florida Twist

After praying to the "Gods of Mise En Place" for a bountiful work station, one of my friends at work (Chris) and I began to brainstorm on the nights specials...it all started with Chris wanting to make pretzel gnocchi...then swordfish with a horseradish crust was discussed....then a Gorgonzola Dijon sauce. After we decided on the components,an order for crab cakes came in, which made Chris reminisce about when he was in culinary school and making cod cakes......long story semi-shorter, I told him about a crab cake and Key Lime remoulade dish I served at the Caribbean place I had opened...so here is the recipe for...

Key Lime Remoulade

1 Gallon Mayonnaise
2 T Old Bay Seasoning
1 t Cayenne
1/2 C Key Lime Juice
14 oz Can Coco Lopez
1/4 C Capers, Minced
2 Red Bell Peppers, Minced
2 C Scallions, Minced

Mix all ingredients until well blended and refrigerate until needed.

Simple recipe, but so delicious...obviously home made mayo is better, and if you live in florida where you can get Key Limes easily, grate the zest into the remoulade,other wise bottled juice is fine.

Speaking of my partner in crime....

Here is Hank...pretending to do real work...

Chef in Training

Here is my older son Braeden helping me make mint chocolate chip ice cream for his mother. He did a great job! The custard base didn't even curdle, although he put in too much green food coloring. I am currently working on 2 top secret flavors, more on those with accompanying recipes in the future.