Tag: Food

Leftovers

Proper service for BBQ, Crawfish, Shrimp and Lobster boils

There are no plates used EVER!  BBQ is served on butcher paper with slices of white bread (has to be white bread) with pickle and onion slices.  Several stacks of napkins or paper towels are placed around the table.  Optional sides are cream corn, beans,  mac n cheese,  in paper cups with a plastic spoon.

For the boils, there is the option of serving on beer trays or a table covered with newspaper and the food is dumped in the middle.  Again with the paper towels and napkins.

A nice touch in both cases is cold beverages and wet naps.  Unless weather is not cooperating, eat outside.

All three are really ment to be served at community tables.  Make a new friend.  Re-connect with a family member.

Leftovers

Over it Already

What is the deal with the obsession with Bahn mi sammies? Why? Molecular gastronomy is silly anymore. The cute coolness is over in my opinion.

Can’t we go back to letting food be what it is? Don’t get me wrong, I am all about progression but it has gotten out of hand. I blame it on the folks that started trying to make tofu taste like meat.

Stepping off soap box

Recipes I have used in the some restaurants & at home.

24 Karat Cake

NOTE: unless otherwise indicated, all measurements are by weight (yep, buy a kitchen scale)

5 oz eggs
7.5 oz veg oil
17.5 oz sugar
1/2 t salt
11.25 oz bread flour
1 2/3 T cinnamon
1 t baking soda
1/2 t baking powder
20 oz grated carrots
Combine eggs, sugar and carrots set aside, sift dry and add oil, add 1/2 carrot mixture, mix well, add remaining carrot mixture and continue mixing until well combined.
Spray 10 inch spring form pan with veg oil.
Bake in convection oven @350 for 1 hour and 10 minutes or until cake springs back when touched. Allow to cool, remove from pan, wrap w/plastic and into the fridge over night before frosting

Recipes I have used in the some restaurants & at home.

Legalized Marinara (fat free)

2 14.5 cans tomato sauce
2 14.5 cans whole tomatoes
1 small white onion, quartered
4 cloves garlic
1/4 C fresh basil leaves
3 T light brown sugar
3 T fresh rosemary
3 T fresh thyme
1 T crushed red pepper flakes
1 t salt

In food processor, blend basil, rosemary, thyme, and garlic until smooth.
In large pot over low heat, add the blended ingredients and stir for 2 minutes. Add remaining ingredients and simmer over low heat for at least 1 hour or when the whole tomatoes begin to break apart.
For a smoother sauce, substitute diced tomatoes for whole tomatoes

Recipes I have used in the some restaurants & at home.

One Mother of a Sauce

!/4 C flour
1/4 C room temp butter
3 C whole milk
pinch nutmeg
S/P to taste

In large skillet over low heat, melt butter, whisk in flour. Continue to whisk over low heat for 1 min. Crank up heat and pour in milk. Continue to whisk to desired thickness.

That is a basic Bechamel
To make various cheese sauces: add 1/4 C of cheese of choice while whisking (note, for cheddar, 1 T mustard should also be added)

Heavy cream or 1/2 and 1/2 can be used instead but this was written for those that may need a little more forgiving technique.

Yep it is true

My Mise

Seriously, as a Chef in a small/med/large restaurant, you do not walk in and everything is ready for you to cook. Does not really matter what your title is you have to insure your stuff is in order (mise). This applies to life and those outside the culinary world and yet “they” don’t quite get it. In our world, we should have a plan in place. More often than not I wake up and think of what I need to get done at the cafe, when I need to start and finish each task, where things need to be placed, how I am going to do it, what do we have left over that can be used for a special, how to cook and plate the special, what day of the week it is. Weather also plays a part and not just for my drive time. Pay days, school schedules and more. Then I consult the Ouiji board to have a plan.
At Cafe 131, I still don’t know what to expect as far as customers. I build it and they may come. CIP,: There was a fire on MoPac Southbound at Barton Skyway. It was backed up on the southbound at 3333. Took me an hour just to get thru (keep in mind I started that trip at 2:15) and did not get to the Cafe until 3:50 PM. I usually get there at 3:30 on my heavy prep days. A woman claled in a togo at 4 for a 5 pick up.
I felt like I spent the whole night in the weeds. Sure, everything went out on time but SHIT! I honestly HATE HATE HATE being late.