Can anyone imagine what it’d be like if everyone ate this? I mean how bad could it be? We already eat the animals flesh right off their bones. The brain should be a delicacy because it contains so much and its a pretty powerful organ.
Not sure how many stores in the city have beef brains. But if you happen to stumble across Arthur, Illinois where a small Amish town sits obnoxiously quiet, they have it all. It is quite hard to take in their lifestyles and wonder why. They’re missing out on the advancement of the world or even how others portray food, like beef brains. They are stuck in the 1900’s with all the 1980’s technology. But if that is how they feel about life then more power to them.
Nothing goes to waste. Lamb fries were also available. That and brains have so much potential as to what it could be cooked and paired with. Deep fried would not be so bad, seared or thrown into a stir fry. Items like these being sold just shows you the raw reality.
There is a lot that goes into a perfect fried rice. How do you tell? First thing you want to judge of course would be the rice itself. Not mushy, clumped together or soggy looking.
It’s “fried rice”. Each grain of rice should be nicely separated from each other while cooking in a high heat cooking equipment with soy sauce distributed evenly amongst every grain to a dark brown color. Best rice to use would be rice that has already been slightly or all the way cooled. Never freshly made rice because more then likely it is still very hot and has a lot of moisture in it still. Using that will result in a soggy outcome.
Typically made in a large hot wok and you really want it hot. I like to cook my eggs first, crack it in there and instantly stir it around like you’re making scrambled eggs. Right as the eggs come to 70% of being fully cooked, add the rice . Have all your ingredients pre-cooked and ready (in this case I had pre made the bacon) then you can just throw whatever amount of things you want in with the rice, season with herbs, spices and soy sauce. Finish with freshly sliced green onions
Doing private catering has opened my eyes to a lot of things. So much you can create and put on a plate.
Here we have a composed salad with a bouquet of bibb lettuce & mixed greens. Garnished with heart of palm, avocado, tomato, green olives and layered red beets with goat cheese. Putting the lettuce in a bouquet form just makes the dish more elegant especially for this private plated dinner. Shows that you really put some thought and time into something as simple as a salad.
Very lovely presentation with the beets cut in half and the color combinations make each item really stand out.
I must say this has been the best cheesecake I have made yet.
My best friend had a baby boy shower and this was quite fitting for the occasion. I had made enough for at least 80 people and then some. A lot more.. Enough to share with more friends.
Which I’m happy about because honestly it’s a really good recipe and turned out really good.
However, this recipe was influenced by Tyler Florence “The Ultimate Cheesecake” which is just a plain cheesecake. Took that and tweaked it a little bit and added my own flare. That’s what cooking is about right?
This cheesecake is basically three of my favorite things in one!!! What more could I ask for.
The cheesecake itself I threw in a bunch of lemon zest which I think is what does it. The blueberry compote I also added lemon zest which adds a lot more flavor and brightens up the blueberries and the compote all together. All of it eaten together is just delicious. This is a must make.
Pumpkin cheesecake with whipped cream & caramel chipotle popcorn.
These were really fun and easy to make. Made these for my birthday last year & with it being in the fall it was perfect. Made miniature ones for my party and it turned out nicely. Got the popcorn from a food show I had went to and it worked out pretty well.
Standard cheesecake recipe with pumpkin puree added to it. Made some special ones too which were tasty.
I’ve come across a variety of crab cakes through out my work. But recently doing some private catering I discovered a really good recipe that hold up with a little extra boost and I got a chance to make it as well. Doing private catering for small parties is excellent because you can showcase different menu items you have to offer and make them how you want. Crab cakes at all locations will most likely be different anywhere you go. But your standard crab cake will and should at least have the crab, mayonnaise, dijon & worcestershire sauce. I’ve seen people add leeks, eggs(more for the binding aspect), hot sauce, old bay, cayenne pepper, lemon juice, capers, bread crumbs, crackers, panko, and the list is endless. Whatever you want to have in it is all you. But if you want to step up your crab cake game but keeping it simple as well then take a stab at this. Try adding some shrimp to the crab cakes. Not just chunks of shrimp but a smooth shrimp mousse folded into lump crab meat.
Different play, not your average crab cake and people will definitely not expect it. The shrimp mousse will give it that extra hold and seafood flavor that people love. Simply take shrimp and throw it in a robot coupe being careful to not over process it. Add in freshly chopped garlic, onions, old bay, paprika, lemon juice, salt and lemon pepper. This way no extra binder of any type of gluten is really needed; might be slightly loose at first when forming the crab cakes but will hold once they start cooking. Portion them out and dip them in panko bread crumbs when searing them for extra crunch and browning.