Chef In Training 4

Braeden isn't the only one that is learning to cook, Malachai was helping me with dinner one night....These are all for now...

Chef In Training 3

More pics....

Chef In Training 2

Here are some pictures I have been meaning to post for a few months...Braeden helping his sister and I with a brisket on Labor Day...and Braeden with Quinton (more on Quinton in later posts), making pasta. Freddie is still trying to get me the video he shot of the pasta making (more on Freddie in later posts as well).

Long Time Coming....

File this under: I can't believe he finally updated! There were a lot of reasons I haven't updated in over a year....some good, some not so good....but, the point is I have finally gotten my inspiration back (Thanks Freddie). So, to start off with my new found will to share again, here is a recipe from my Grandma....it also happens to be a guest favorite at the restaurant, that's right (cue epic music), here is the recipe for Tuxedo Pie.

Tuxedo Pie

Crust:
3 Cups Graham Cracker Crumbs
½ lb Butter, melted
3 T Cocoa Powder
2 t Ground Cinnamon
½ C Brown Sugar

Bottom Layer:
½ lb Butter, softened
½ C Sugar
4 oz (Weight) Chocolate, melted
1 T Vanilla Extract
4 Eggs

Top Layer:
½ lb Butter, softened
½ C Sugar
4 oz (Weight) White Chocolate, melted
1 T White Chocolate Godiva Liquer
4 Eggs

For crust: Mix all ingredients except the brown sugar. Gently fold in the brown sugar as the crust is pressed into pan (This will give the little pockets of caramel in the crust). Bake crust at 350 F for 10 – 15 minutes. Cool crust completely before filling.

For both layers the method is the same: Cream together the softened butter and the sugar until light and fluffy. Add the flavoring and melted chocolate and scrape down the sides of the mixing bowl, mix at medium speed until incorporated. Add the eggs one at a time beating at high speed for 5 minutes between additions.

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.