Pot Luck Thanksgiving Luncheon at WestWind Technologies, Inc.

As you may or may not know, I have the pleasure of performing Healthy Cooking Demonstrations at WestWind Technologies, Inc. (WTI) every other Thursday.  I have a regular class following of 10-15 people who I absolutely adore and look forward to seeing every other week.  They are all so enthusiastic, so friendly, so laid-back, and always come in telling me how they prepared the recipes I taught them in the previous class for their families.  I LOVE IT!

As if WestWind wasn't cool enough already by hiring a Chef to perform bi-weekly Cooking Demonstrations (with food samples, of course) for its employees, they also put on a massive Pot Luck Thanksgiving Luncheon for them....and hired ME to bring the Turkey, Dressing, Gravy, and Ham!  Each employee's price of admission to the luncheon was to bring either a side dish, a bread item, a cold salad, or a dessert......all 115 of them.  So needless to say, there were hundreds of dishes and lots of happy employees.   I was honored to start the line with a few of the classic Thanksgiving Dishes.  I expect to see quite a few more faces in our next Healthy Cooking Demo!

The beginning of the line...

My contribution to the feast...

Cornbread Dressing 

with sweet Cornbread, Parkerhouse Roll Crumbs, sauteed Celery and Onions, Sweet Cream, and spices

Traditional Thanksgiving Turkey 

(White and Dark Meat)

 

Classic Pan Gravy

made with Turkey-fat Roux, Turkey Jus, Sweet Cream, and fresh Herbs

Honey & Brown Sugar-Glazed Smoked Ham

Going on down the line....

Do you think this is enough desserts???

It was a really great time and with much insistence from some of my friends at WestWind, I even chowed down on a massive plate of Thanksgiving fare.  Thanks for having me!!

Cheers,

The Chef Next Door

A Recipe-less Life

This sort of goes hand-in-hand with my previous blog posting about Chefs versus Bakers.  The main point being: We Chefs aren't much for following recipes.  While I FULLY intend on writing and publishing many many cookbooks at some point in the future, I guess you could call me a hypocrite in the fact that I probably crack open a cookbook only a handful of times a year.  I believe in teaching people to be creative, don't be intimidated by food, experiment and play until you get the results you like.  Everybody's tastebuds are different.  A teaspoon of salt might not be enough for one, where it is enough to choke another.  So many "students" of mine are so tense while cooking.  They let the food boss them around, instead of telling the food what you want it to do.  I say it all the time, as a student is scraping an omelet off the bottom of a pan or is about to give up as the pizza dough just won't stretch to all the corners of a pan..."YOU are the boss.  YOU are cooking this food, not vise versa.  YOU tell that [dough, omelet, pasta, etc.] what it is going to do for you."  People get so hung up on teaspoons and tablespoons and temperatures and time tables and forget to just relax and enjoy the process and look forward to the result.  Cooking isn't meant to be tiring or stressful, so I try to teach people to live a "Recipe-less" life....even though I come bearing recipes for them. :)

Some of my very best creations have spawned from just looking in my refrigerator, surveying what all is in there, and putting something together.  You know what you like and what you don't like.  You know mushrooms and onions are dynamite together, but mushrooms and apples probably are not.  Rosemary and Thyme in a Meatball?  Absolutely!  Allspice and Nutmeg in a Meatball?  I'd rather eat a McRib. It's all about knowing what you like, knowing what it tastes good with, and doing something to bring them together for a delicious dish.  Forget measuring the salt-  just taste it!  If it needs more salt, add some.  If not, don't.  Throw out your recipes and embrace the fact that cooking is a PERSONAL experience.  You cook for yourself and the people you love.  Now when you start cooking for the President, that's another story!

A prime example:  Yesterday, I made the delicious Chicken and Chorizo Pizza for one of my pre-made meal clients.  (Click for the recipe......contradiction, much?)  Yesterday was also Game Day (ROLL TIDE!) which means SNACKS. :)  I look around my kitchen- I see new potatoes.  In my fridge, I see shredded Mexican Cheese, Sour Cream, Butter, Milk, some sliced Chorizo and a head of Cilantro leftover from the Pizza.  In my spice cabinet- Garlic Salt, Cayenne Pepper, Chili Powder, Adobo.   Hmm.  I normally make Asiago-stuffed New Potatoes for catering functions which taste like mini twice-baked Potatoes.  So I decide to mix them up a bit by making Spicy Cheddar and Chorizo-stuffed New Potatoes!  Cheese + Chorizo + Cilantro + Potatoes = a stellar combination.  See?  It really is that easy.  Par-boil the New Potatoes until they are tender enough to slice in half and hollow out the middles with a melon baller.  Mix the warm middles with some Butter, Sour Cream, a splash of Milk, a handful of shredded Cheese, and a sprinkling of Garlic Salt, Adobo, Cayenne Pepper, and Chili Powder.  The mixture is a beautiful reddish orange from the red spices and the orange cheese.  Crisp up the Chorizo in a skillet or a microwave (just like you would cook Bacon) and crumble it into the potato mixture like Bacon Bits.  Place the mixture in a Ziploc Bag, snip off a corner, and squeeze about a Tablespoon back into the hollowed out Potatoes.  Bake in a 350 degree oven for about 10 minutes, until golden brown and melty.  Top each potato with a Cilantro leaf, and devour.  I dare you to eat just one. 

Give it a try.  Not just this "recipe" in particular, but the entire concept.  Have some fresh spinach, leftover roasted potatoes, diced onion, shredded Cheese?  Sounds like an Omelet to me.  Last night's grilled chicken, a jar of Alfredo sauce, some cooked mushrooms....I see a Pizza.  Leftover Bacon from breakfast, ground beef, tortillas...sounds like someone's having Cheeseburger Quesadillas!  Have some fun in your kitchen today.  You just might surprise yourself with what you can come up with.  :)  Until next time....

Cheers,

The Chef Next Door

Chef vs. Baker

In the culinary world, there are really two main hats that one could wear (figuratively speaking, of course):  That of a CHEF, or that of a BAKER.  This goes without saying that obviously, there are those out there who would consider themselves to be both a Chef and a Baker.  But for the majority of the time- you are either one....or the other.   Why?  It's not because one is more fun than the other or one is more difficult than the other.  It's because while they both involve working with edible ingredients, it takes two totally different kinds of brains to play these roles.  A Chef's brain is creative- adding a pinch of this, a splash of that. A Chef enjoys looking in a refrigerator, seeing leftover chicken, an onion, a bag of spinach, and whipping up a Pizza or a Risotto or a Fritatta.  A Chef enjoys thinking on his toes, coming up with a new ingenious spin on a traditional recipe, and transforming a raw ingredient into something magical and beautiful.  A Chef may look at a recipe from time to time, but most of the time is spent creating and imagining and experimenting.  A recipe, to us, is burdensome and just gets in the way of all the ideas floating around our heads and kitchens.

To a Baker, recipes are King.  Their minds are hard wired to read and follow and memorize exact numbers and weights and ratios. Baking is an EXACT SCIENCE, and there is very little room for creativity and change.  They instinctively know what makes a biscuit crumbly or a doughnut dense or a loaf of Challah smooth and buttery.  They know that if you add cold butter to flour with a pastry cutter verses melting the butter and stirring it in, that you will get a flaky dough verses a smooth dough.  They take meticulous care to level off the flour in a measuring cup or weigh the sugar exactly to the gram.  They know the effect of different temperatures on Yeast, and why room temperature eggs blend better than cold ones.  Bakers are like Doctors- with hundreds of different tools, diagrams, and charts to achieve the correct results.

While we both work with food and both end up with delicious creations to be enjoyed, we are two very different creatures. Now please don't misunderstand me- Chefs can be good at baking and Bakers can be good at cooking.....great, actually.  But we most likely classify ourselves as one or the other, because one comes more naturally to us.  Me?  I am a Chef.  No doubt about it.  I sometimes enjoy baking (and when I do, you can find me sitting Indian-style in front of the oven window staring while my product rises and cooks) and when I attempt it, I am fairly good at it.  But it's just the process of staring at the recipe, weighing and measuring everything, being so careful to add everything at the right time and have it all at the right temperature that I am not terribly crazy about.  I love to make ice cream, Chocolate Chip Cookies, Eclairs and Pastry Cream.......that's about the extent of it.  But a few weeks ago, the Thanksgiving Issue of Food Network Magazine arrived and I found myself in awe of Alex Guarnaschelli's Parkerhouse Roll Recipe.  Granted, the recipe- with pictures- was three pages long, but I just sat there thinking, "Heck, I can do that!"  She made it look so idiot-proof that I just couldn't resist giving it a try. And the golden brown rolls that were bursting at the seams and glistening with butter in the photo certainly got my mouth watering....

The ingredient list is short, and includes mostly things that you already have on your counter or in your fridge.  Milk, Eggs, Butter, Flour, Salt, and Sugar.  The only thing I had to buy was a packet of Active Dry Yeast...something I've never messed with before. I weighed, I measured, I read and re-read the recipe a hundred times before, during, and after baking.  And 3.5 hours later, my family and I were chowing down on warm, buttery, golden brown Parkerhouse Rolls. They tasted fantastic but were a bit dense, which I thought was due to my lack of experience, but after checking out the recipe on FoodNetwork.com, I see that everyone else had the same problem.  Anyone out there want to enlighten the Chef what makes these rolls dense?? My family would appreciate it. :)

Here are my unprofessional photos of the process of making the yummy Parkerhouse Rolls:

 The dough....

Doubled in volume after proofing for 2.5 hours on top of the hot dryer in the laundry room...

 Tip the dough out onto a floured work surface and pat it out into a large rectangle, about 1/2" thick...

(It is warm and soft like a baby's bottom! Do NOT use a Rolling Pin or you will flatten it too much)

Shape the rolls by cutting the dough into 24 strips and folding them up...

Bake the rolls at 375 degrees for about 18 minutes, until they look like this!...

 Slather them up with some Butter and a light sprinkling of Salt, then DEVOUR!

If you're a rookie at baking, give this simple recipe a try.  I found the rolls to be a little too big, (my brothers said they look like mini- Hot Dog Buns!) so for my next batch, I will cut the dough into 48 little rolls, instead of 24 large ones, and decrease the baking time by a few minutes.  But what do I know....I'm just a Chef.   ;)

Cheers,

The Chef Next Door

Celebratory Dinner at Brix Wine and Tapas

I've said it before and dangit, I'm saying it again.  Is there ANY job in the world that is cooler than being a Food Critic?  Well, probably yes- like being a Professional Napper or Tropical Resort Reviewer. But that's beside the point.  8 months ago, I "hired" myself as The Chef Next Door's official Food Critic and Restaurant Reviewer. I gave myself the coolest job on the planet, in my opinion...and I've been doing a terrible job.  I've reviewed a grand total of TWO restaurants in the last 8 months.  Two.  Dos.  Deuce.  Taylor and I go out to eat about once a week, and in the last 8 months, I've only mustered the strength to review Luciano and Cotton Row.  If I were my boss, I'd fire me.  ;)  Oh well, the only thing to do is move forward....and I'm starting right now with a review of Huntsville's newest gem:   

Brix Wine and Tapas.

After wrapping up a super-busy and successful week last week, we here at The Chef Next Door decided it was time to celebrate.  We wanted to hit the town, have some great food, share some good wine, and overall just kick back and reward ourselves for a job well done.  Right down the road from us is what used to be Luciano, which we adored and visited for special occasions.  Now, it's been re-named and re-opened with new owners and a new attitude!   
Brix Wine and Tapas.  You had me at "Wine".

The ambiance is not terribly different from what it used to be when it was Luciano's- hope that doesn't offend the new owners!  I mean it in a good way.  It is romantic and upscale yet still comfortable.  Beautiful finishes and colors surround you everywhere you look.  The tabletops are a crisp White as opposed to Luciano's Burgundy.   The dinnerware and stemware is ultra-modern and sophisticated.  We were whisked down to the "Garden Room" which seems to have received a toned-down face-lift from when it was Luciano's...although I never actually dined in the room before so I can't be exactly sure how it used to be.  I found myself longing for twinkle lights strung across the ceiling, a la the Braverman family dinner on "Parenthood", but the beautiful "brick" and faux "balcony" really get the job done of making you feel like you are in a swanky Spanish bistro.  

We were pleased to see a familiar face and one of the many bright features of the former Luciano still around- our server, Jay.  As always, Jay is a super-star server and is friendly but not overbearing, professional but not stuffy, relaxed but not aloof.  She had the unfortunate position of notifying us of several items that were unavailable that evening:  a Meritage wine, the Ahi Tuna appetizer, the Scallop entree, and the Salmon entree.  Three of the four "86"s were bad news to us, as our friend, Joseph, was looking forward to the Meritage, and I definitely had my eye on both the Tuna app and the Scallop entree.  Oh well, it forced us to dig deeper into the fantastic menu and find other items to suit our senses.

The three of us decided to each order two Tapas and pass them around the table for each other to sample.  I chose an '09 Dacu “Ribera Del Guadiana” Tempranillo from Spain to accompany my meal which was smooth and delicious, especially at a reasonable $7/glass.  We ordered the Spicy Chipotle Hummus for the three of us to share while we waited on our Tapas.  (Please excuse the terrible iPhone photos due to the low pixels and low lighting)

 

The hummus was a brilliant orange color and we immediately detected Curry.  It was not at all spicy like we were prepared for, since it was advertised as being Spicy Chipotle Hummus, but the pita bread was phenomenal- soft on one side, delightfully crispy on the other.  Thick enough to handle a large scoop of the hummus, but not so thick as to fill you up before the main event arrives.  In place of the usual bread basket with butter, the hummus was a delightful change.

For my first course, I chose the Shrimp and Grits Tapas.  The perfectly-cooked tail-on Shrimp were perched on a scoop of Polenta and sprinkled with diced tomatoes, crumbled bacon, and capers.  A drizzle of a cream sauce pulled the dish together, and except for adding a dash of salt and perhaps a squeeze from a Lemon wedge, I wouldn't change a thing.  The capers were an unexpected addition to this classic Southern dish which added that little bit of something extra in their salty tartness.

 Our friend, Joseph, ordered the Pan-Seared Salmon Cakes with a Beurre Blanc Sauce and Mixed Greens.  I'm not one for Salmon Cakes, so I'm probably not the best judge on this one.  They were a tiny bit dry, but I've never had Salmon Cakes that AREN'T dry...so maybe that's just how they are!  The Beurre Blanc was delicious, and you can't go wrong with a pile of fresh Mixed Greens.  It was a beautiful, dainty little dish and if you like Salmon Cakes, this one is for you!

  

 Taylor ordered the Shrimp and Andouille Sausage Ravioli with a Spicy Mushroom Cream Sauce. Three plump ravioli sat in the bottom of a beautiful rimmed bowl calling out to us to eat them.  They were stuffed with a tasty mixture of Shrimp and Andouiille and were coated in a delicate cream sauce- just enough to tantalize the taste buds but not drown the palate. A few Mushrooms were scattered around the bowl, but I think they all got eaten up before the dish found its place in front of me.  The pasta was thick but not gummy, and it was clear that they make the pasta in-house (in a good way).  Being the "chili-heads" that we are, we were still craving a little more heat, but overall, this dish is one that we would order again.

  To lead us into our "main courses", I ordered the Peppercorn Roasted Pork Tenderloin with a Sweet Potato Hash and Apricot Chutney.  Let me start by saying I don't think I've ever had Pork that was cooked so perfectly....even from my own kitchen.  In the dim lighting of the room, I could still tell that the Pork had a perfectly pink doneness and I began to regret our decision to share all the items we ordered.  Two medallions rested atop a mound of heavenly Sweet Potato hash with a pool of sweet sauce surrounding it and perfectly grilled Asparagus laying gently on top.  This one is a winner in all corners, and I will most likely order the full entree portion next time we visit Brix!

Joseph ordered the Tenderloin Skewers served over Mashed Potatoes with an Orange Teriyaki Glaze as his "main" Tapas.  I will not disgrace Brix by posting my pitiful photo of this dish, so instead, I've attached THEIR photo.  Just a wee bit better. :)  Anyways, the medallions of tenderloin were threaded onto a Bamboo skewer amongst Bell Peppers and grilled to absolute perfection.  The peppers were long gone by the time this one made it to me, but the meat was beautifully tender, the potatoes underneath were flavorful and satisfying, and the Orange Teriyaki Glaze was brilliantly sweet and acidic and hearty at the same time.  I give this one a "Yum!"

Last but not least, for our main course, Taylor had the Filet Mignon Tapas with a Wild Mushroom Demi-Glace, Garlic Mashed Potatoes, and Collard Greens.  I advised him not to order this one and get something else instead, since it's hard to be terribly innovative with Filet Mignon and Mashed Potatoes, but he won the argument by pointing out the surprising addition of Collard Greens, so I relented.  However, when his dish arrived, there was a bed of grilled Asparagus where the Collard Greens should have been.  We decided against questioning the absence of Collard Greens and instead, marveled at the BRILLIANTLY cooked Filet on his plate.  Whichever Chef in the back is responsible for cooking the proteins really knows his stuff.  Major Kudos!!!  He said he would probably order this one as a full-sized entree next time.....unless they have the Scallops, which we are all dying to try!

Jay said the magic words when she recited the dessert menu:  "Pumpkin Cheesecake with White Chocolate Creme Fraiche."  Enough said.  And boy, did the real thing stand up to its delicious description!  It was rich and creamy, perfectly spiced and not overly-sweet, and drizzled with a sweet and tangy White Chocolate sauce.  I believe it had a homemade Graham Cracker crust with crushed Pecans or some other kind of nut.  It was amazing, to say the least.  We might have to hurry back in while Pumpkins are still in season for another plate of this incredible cheesecake.  My sincerest compliments to the Pastry Chef!!  You have to try this one.

To sum up, Brix Wine and Tapas is a must-try.  Between the delicious food, the beautiful wine selection, the friendly service, and the warm ambiance, I sure am glad it's only a hop, skip, and a jump down the street from us!  I plan on being a frequent patron.  Hope to see you there some day!

Cheers,

The Chef Next Door

NEW! "Re-Purposing Thanksgiving" Cooking Class at The Wine Cellar

Well, the first class was a TOTAL success! We completely sold out and had a blast!  Our next class will take place on Monday, November 22nd from 7:00-8:00pm at The Wine Cellar.  We figured that since the class takes place a handful of days before Thanksgiving, and absolutely nobody needs any more suggestions on what to make for Thanksgiving Dinner, why not show you what to do with all the yummy left-overs that you will inevitably have?  We will be making Turkey Sandwiches with Dressing and Cranberry Sauce!

JUST KIDDING.

Try this on for size....there will be a surprise "Welcome Treat" utilizing left-over Sweet Potato Casserole and left-over Bread.....but I'm not telling what it is....you have to come see for yourself!

Then we'll make a yummy Berries and Blue Salad with Spring Mix, dried Cranberries, crumbled Blue Cheese, candied Pecans, and a Cranberry Balsamic Vinaigrette using any left-over Cranberry Sauce you will have.

For the main course, we'll use up that left-over Turkey and Dressing by rolling it up in delicate Crepes and baking them with Gruyere Cheese and Cognac Gravy!  Is your mouth watering yet?

And to use up any of that pesky Canned Pumpkin you have lurking in your cabinet or fridge, we'll make Personal No-Bake Pumpkin Cheesecakes with a Toffee Crunch.


If you are through with Turkey Sandwiches or Turkey Casseroles, and you want to impress your in-laws YET AGAIN with your awesome cooking/entertaining skills, this class if for YOU.   Or, if you just enjoy sitting back with some good wine and great food, come on down.  Call The Wine Cellar TODAY to hold your spot.....seats are very limited- we only allow 16 people to ensure a very comfortable and intimate atmosphere. Hope to see you there!!

(256)-489-9463

Cheers,

The Chef Next Door