STRAWBERRIES! and other fun fruit and veggies

I never really thought I would say this, but I really like to compete. I think it’s because of the way we grow up. Sometimes it comes late in your life. I mostly am pretty quiet, and try to fly below the radar. But lately the self esteem has been coming through for me, and so I did it again and submitted a recipe in for the Strawberry Entrée recipe contest in the Virginia Pilot. And yupp, I won. I really was surprised. When the email came through I was jumping up and down in the office. It really was a great shock and then Lorraine Eaton called me for more information about the recipe, and then I get this really cool bag and apron from Virginia Growers, and a nice letter of congratulatory and then I went to go get my gallon of strawberries. It really was exciting. http://hamptonroads.com/blogs/lorraine-eaton

I chose Henley Farm Market for a lovely drive out to almost Pungo, with my daughter Kiara in tow to get the winning strawberries. She was like “oh boy and I think I will take a nap,” until I came back with the strawberries, then she was like how many can I eat before we get home? But what I think about all these winnings was how beautiful this time of the year is. I just love fresh fruit and vegetables, and really can’t wait for my garden to start kicking in.

Once I was over the strawberry gorging, on Saturday, Sunday was Mango gorging day. At the commissary was gorgeous Mango for 33 cents apiece for the little Mexican ones and 43 cents apiece on the big ones. Fresh fruit was topped out with the lettuce I found at the market on Saturday for Monday, and Tuesday its zucchini!

Following is the recipe for the Lamb Chops and Strawberry Sauce that was listed in last Wednesday’s paper in case you missed it. The recipe is really user friendly and can be used on any vegetable or protein, and switch it up in the winter and use figs instead of the strawberries. FUN! FUN! FUN!

Lamb Chops in a Strawberry Sauce

Lamb Chops

4  Lamb Chops frenched and trimmed of excess fat
1 tbsp extra virgin olive oil
3 tbsp Dijon mustard
2 tbsp shallots, finely diced

1 clove garlic, finely diced
1/4 cup pistachios, coarsely ground
1 tsp salt
1/2 tsp pepper, freshly ground

1. Trim and french lamb.

2. Slice into chops, sprinkle with salt and pepper. You could also keep the rack together depending on your choice of presentation.

3. Sear the chops on all sides and set aside to cool before adding the pistachio crust.

4. For the crust, mix coarsely ground pistachios with a little cornstarch.

5. Once the chops have cooled, spread a little mixture of Dijon mustard and grated shallots on the face of the chops, then dip in the pistachio mixture.

6. Place the crusted chops with the crust facing up on a sheet pan, cover and bake at 400'F for approximately 30-40 minutes or until a thermometer reads 140'-150'F for medium-rare or 160'F for medium.

7. During the last 5 minutes, turn the oven to broil and uncover to brown the crust.

Strawberry Sauce

1 cup fresh strawberries

1 ½ cup cream sherry

1 stick cinnamon

1 whole clove

2 finely chopped garlic cloves

1 tablespoon honey

1 teaspoon cumin

1 cup veal stock

¼ teaspoon of cornstarch

1. Add all ingredients except cornstarch to a medium sauce pan and reduce by half. Remove cinnamon stick, and cornstarch until thickened and serve with lamb chops.

Good Eats, NUMMIES, GOOD SHHTUFF OH MY!

It’s been a little busy and some comments have been made that I have become slack on my blog entries. Well I have been a little busy, honestly! Recently I have been on a splurge of my own version of “Good Eats” NUMMIES, and GOOD SHHTUFF. So I’d like to share some of my adventures with new restaurants, and old friends.

Where to start… Hmmm. Ok, The County Grill & Smokehouse, in Hampton http://www.countygrill.net/ has been serving up barbecue, and signature sauces for a while, and I finally made it there for my daughter Kiara’s 16th birthday. It was a relatively calm “Family” dinner. Thank God no drama for once. For those of you who know me would understand. Son, Charles and Ex, loved the ribs and the pit grilled tuna and enjoyed trying the different sauces provided on the table. Kiara and I chose the massive hamburgers. (MASSIVE is an understatement). As for Kaitlin the place fell short on choices for vegetarian dining, and even the sides to choose from were just not up to par that I thought would be since the BBQ and burgers were luscious. Ok I know Vegetarians don’t belong in Barbecue joints, but you would think, they would have something to offer besides fish to a non-fish meat, etc. eater. “Good Eats”

“NUMMIES” has been my new word to explain tasty food I have enjoyed. 58 Deli is definitely a NUMMIES category. I have been trying to get back to the 58 Deli, in Virginia Beach for probably a year. http://www.route58deli.com/ I never seem to be in that neck of the woods when I have an urge for corned beef. Of course it’s a little pricey, but seriously so worth the wait and the next day’s leftover hit’s the spot. I heard through the grapevine Author, David Sax was going to be there to have signing of his new book, “Save the Deli” http://www.savethedeli.com/?page_id=8 I was not going to make it in for the signing, but went in earlier in the week, had literally only a quarter of the Reuben I ordered, had my book signed by Jeff the owner of 58 Deli and left feeling longing for my home state from the NJ diner memories I had while sitting there. For a really good read on history and food, read “Save the Deli” I am savoring every page of my copy.

“GOOD SHHTUFF” is a quote from IT Director of WHRO Chuck Williams. A few weeks back Chuck, some of the IT guys and I went to the Moroccan Kabob House at Wards Corner in Norfolk for lunch. http://wardscornernow.com/2010/03/01/kabob-house-opens-in-wards-corner/ No website yet, but they are working on it. This hole in the wall place will blow your mind away, with the Moroccan/Pakistani menu offered. Get there early or late and there is a line out the door, mostly take-out but there is room with a few tables to eat at. Naoufal (Nick) and Fahad are masters at bringing the authentic flavors of curry Tajin dishes and chicken Tandoori. The roasted red pepper hummus and garlic Naan flatbread will just blow your flavor palate out of the water. It’s nothing I can re-produce yet… without doing something rude and asking if I can watch when they make it. Try their house combo special of Kufta and Chicken on a bed of Basmati rice and Chickpea Curry (Chana) or their Curry of the day. But whatever you do, hot or cold day out, some of the Moroccan Hot Tea served in a “real” glass will make you all warm and fuzzy and forget you need to get back to work. “GOOD SHHTUFF”!

If you have been to a really great place to eat and want to share some pic’s I’d like to comment on them in the blog.

SMOOTH LANDING

Last night was finally the ending of the beginning for me in my culinary travels. I landed pretty smooth in this flight but it was definitely a bumpy take off.

Culinary 107 came to a close, with a few tears, and many well wishes and “seeya” in the fall for International. Chef Emi had us do a quick speech on what lab or who we learned the most from in our class. Well anyone who knows me knows I can’t just pick one, because I have learned from all. So I am going to repeat my speech and see what you all think? Because my intention was not to leave them crying but to leave them laughing. “TOLD YOU CHEF EMI, I SHOULD HAVE GONE LAST!”

What I have learned from:

Randy Cole: Desserts and not afraid to wing it when the time comes for it

Briana Cooks: Had great out of the box ideas and not afraid to try them. Just get the saltshaker out of her hands

Ashley Evans: Had the best “Just do it Attitude” which had worked in creating some phenomenal dishes

Sheila Harrell: To jump in with both feet without testing the water first

James Hill: To have a great sense of humor and make me smile on even my worst days in the kitchen

Melissa, Jessica, Nikole, and Krystal: Each taught me to ask questions and push myself to think and create more.

Tammy Lessard: No matter how handicapped you are, we can do it

Stephan Perry: Perseverance and perfecting the best rice pudding quenelle

Louwen Somera: Not to be afraid to try new flavors together, that is where your best dishes will come forth.

And Annette Butts: to wash my hands often and is the best culinary partner anyone can ask for.

Chef Ellerbe’s Class: Watch and learn from their great and terrible epic stories.

And with that I want to share with you, my story of hats.

I wear many hats throughout the day, that I have grown comfortable with. My “I love Mom Hat”, my “I love My Ex-Wife Hat”, my “The Best Sister Hat”, my “The Best Daughter hat”, my “The Best Friend Forever Hat”, my “I love My Co-Worker Hat”, my “The Garden Loves Me Hat”, my “Cat Hates You Hat”.

But the hat that I was not comfortable wearing or felt worthy of wearing was my chef’s hat. Most of you know my trials and tribulations in getting to the culinary program. Chef Emi on our first day of class in 106 told us to be proud when we put on our jackets and toque. I was not there yet, I felt like a fraud. But fraud or worthiness not I had to don that uniform. It was only when I had to don that uniform and wear in public to the Taste of Hampton Roads event, where I was welcomed as a chef, and was addressed as a chef. I finally found the worthiness to wear this hat.

OK! Stop crying. “TOLD YOU CHEF EMI, I SHOULD HAVE GONE LAST!”

So to make the beginning of a journey into the culinary classroom even more hair-raising for me was when Chef Emi gave cookbooks to all the students in her class. They were all handpicked and special to that student. Tammy and I didn’t get one. Until we both looked at each other and said “the knife”. Chef Emi gave Tammy a knife for having the second highest grade point average in her class and winning the Culinary Challenge.  And, I got a knife for having highest grade point average. I never expected this in my travels. I never even dreamed when I walked into that classroom to find friends for life, another hat to wear, and a knife worthy to own.

Ashley, Annette, MJ, Chef Emi, Randy

FIGGY LAMB

It was lamb, duck and venison for our last cooking class. I chose Lamb. I spent so much time flipping through old recipes for something I did way back when at Family Circle, and finally found it in the magazine. Who would have thought?!?

So here is the quick and dirty. I really can’t tell you what it tasted like since I could not get to the table after I put it down for presentation. But was told I rocked on the flavor of the lamb.

In sauce pan put some dried figs, cream sherry, diced garlic and shallots, whole cinnamon stick and clove, cumin, coriander, and honey and one seeded and finely chopped red Thai pepper. Reduce liquid to half and keep warm. Marinate Lamb chops in some salt and pepper, garlic, cumin, coriander, curry powder, for about 45 minutes. Throw on the grill with some sliced fresh figs if you can’t find them then use pear. Serve with some couscous, and I did baby zucchini but was told it was too much on the plate.