A Little Fun on a Damp, Rainy April like Day in May!

A friend’s friend posted a link to an article in Los Angeles Magazine on FB and it got me to thinking and I had to share my own thoughts on the subject. The article: The 10 Most Annoying Words and Phrases on Menus, Ranked  can be read here: http://goo.gl/55bc8X

My thoughts are following each of their categories so after reading the article they will make more sense.

10. Unnecessary French Words

I googled Bavette and found it to be used for a pasta shape as well and a Mario recipe for “Bavette & Singing Scallops”  enuf said!

9. Nonsensical menu categories

Because everyone knows “More than a Mouthful is a waste”!

8. Share Plates, Small Plates, Family Style

Updated Nouvelle Cuisine = Mo’ Money!

7. Foams and other Magic Tricks

Frustrated Chemistry Class Flunkies

6. Name Dropping the Farm

What?  Sysco isn’t a farm in Nebraska?

5. Words that mean literally nothing

Curated = Over-paid menu writer

Artisinal = Non-Sysco ingredients

Natural = At some point had a relationship with the Earth

Hand Selected = Thank God, not Foot Selected

4. Foraged Anything

Commonly know as “grocery shopping”

3. Deconstructed Anything

Visual when I hear this:  Deconstructed Lasagna: Container of Ricotta, Box of Lasagna Noodles, Hunk of Mozzarella, Jar of Marinara……..

2. Single Word Dish Descriptors

As in Burger = Mystery Meat

  1. Menu Substitutions Politely Decline

My favorite was: Can I have the Onion Frittata without the Onions?????????????

 

Hope you enjoyed the giggles!

Eat Well…Be Well!

 

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Simple and Tasty Meal

Surprised with a Monday off, strolled through Trader Joe’s and grabbed a few ingredients and enjoyed a leisurely prepared meal at home.  Typically Monday’s are a rushed meal after work or leftovers from weekend cooking and sometimes a quick meal on the way home at one of our favorite local spots.

Roasted Pork Tenderloin w/Mustard & Orange Marmalade Pan Sauce

Roasted Sweet Potatoes, Zucchini, Yellow Squash, Red Bell Pepper

Iceberg Lettuce Wedges with Cherry Tomatoes and Crumbled Blue Cheese

 

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Seasoned the pork with Penzey’s  33rd and Galena spice blend, browned stove top then finished in the oven.  Pan sauce: Sauteed shallots in the pan drippings, deglazed with Vermouth, stirred in Chicken Broth, Coarse Mustard, Orange Marmalade, simmered until reduced and finished with a dollop of Sour Cream.

Vegetables roasted with Penzey’s Mural of Flavor, Kosher Salt, Freshly Ground Black Pepper, Olive Oil and Chopped Garlic.

Lettuce wedges napped with Blue Cheese Dressing garnished with crumbled blue cheese and halved cherry tomatoes.

Simply Satisfying Meal!

 

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Eat Well…Be Well!

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Corn, Black & Red Bean Vegetarian Chili

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Posted a picture of tonight’s dinner as it was cooking on Facebook and got requests for the recipe.  Here it is, but note it has tons of ingredients yet it’s really a simple recipe to execute once you have your mis en place set up!  As with all Chilis, Soups and Stews it always tastes better the second day!
* Exported from MasterCook *

Corn, Red & Black Bean Vegetarian Chili

Recipe By : Chef Jim
Serving Size : 6
Categories : Chili; Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 medium zucchini — 1″ chunks
1 medium yellow squash — 1″ chunks
1/2 large red onion — diced
1 medium green bell pepper — 1″ chunks
1/2 large red onion — 1″ chunks
2 cloves garlic — minced
1 medium jalapeno chile pepper — minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ancho chili powder — or cayenne to taste
1/4 teaspoon paprika
1 teaspoon dried oregano — crumbled
15 ounces black beans, canned — drained and rinsed
15 ounces red kidney beans, canned — drained and rinsed
10 ounces frozen corn — defrosted
14 ounces diced canned fire roasted tomates
28 ounces canned crushed tomatoes
1 cup water
1/4 cup fresh cilantro — chopped

In dutch oven heat oil and add diced onion and pinch of kosher salt, cook until beginning to soften, add green pepper and saute for 2 minutes. Add garlic and jalapeno stirring for one minute then add squash, zucchini, chunked red onioin and cook 3 minutes. Add spices and oregano stir to coat all vegetables with spices.

Stir in beans and diced tomatoes once totally incorporated add crushed tomatoes and water, bring to boil.

Reduce heat to simmer and cook for 30 minutes stirring occasionally.

Add corn and cilantro cook for additional 10 minutes.

Description:
“Eggplant is good addition or sub for one of the squashes. Adjust the heat to personal taste.”
Serving Ideas : We serve all chili over brown rice. Corn muffins are good on the side as well.
Serve with favorite toppings: Chopped Scallions, Lime & Cilantro Marinated Avocado, Chopped Cilantro, Shredded Cheddar, Dollop of Sour Cream or Plain Greek Yogurt
Enjoy!

Eat Well….Be Well!

Posted in Chef Jim Recipe, Recipe | Tagged , , | 2 Comments