the pragmatic chef™

January 06, 2009

Pepperoni and Garlic Pizza

The title says it all, I s'pose...

Posted by The Pragmatic Chef at 06:30 PM | Comments (0)
Filed under: What did you have for dinner last night?

January 05, 2009

Spicy Chicken & Eggplant Curry

I've been fooling around a lot with Indian food lately, and out of all the curries I've dabbled with so far, this was my favorite. The base of this dish was a hot curry paste that's added to the skillet after the eggplant, onions and chicken were browned individually.

The paste sauteed until the the smell was driving me crazy, then I added a can of diced tomatoes and some water. I let it simmer for about 15 minutes, then added everything back in. It simmered for about half an hour while I made some basmati rice.

The plating was uber simple- just a good scoop of rice, the curry, and topped off with some cilantro and toasted sesame seeds.

Dang. I think there's leftovers.

Posted by The Pragmatic Chef at 07:03 PM | Comments (2)
Filed under: Poultry | Recipes/Techniques | Sauces | Vegetables

January 02, 2009

Friday Funny- Doctors and the Bailout Package

Happy first Friday of 2009, everyone! Don has sent in a good funny to start us off right.

Enjoy your weekend! Me, my commitment to the One Post a Day promise ended New Year's Day, but I'll try to keep up my 5 posts per week pace. Hey, I kept it up for 6 months, at least.

Continue reading "Friday Funny- Doctors and the Bailout Package"

Posted by The Pragmatic Chef at 06:04 PM | Comments (0)
Filed under: Jokes

January 01, 2009

Survival Schnitzel- Pork and Panko

I don't know where the custom of eating pork and sauerkraut on New Year's Day came from, but I'm down with it.

This is pretty standard stuff, except I used some Survival Spice® combined with the flour in the first stage of breading, and used panko crumbs instead of the traditional bread crumbs. Gee, I guess it wasn't all that standard after all, but it sure was good.

The sauerkraut just got a bit of sauteed onion and some diced apple. Hopefully we've got a year of good luck ahead now. Hope you do, too!

Posted by The Pragmatic Chef at 07:42 PM | Comments (1)
Filed under: Pork | Recipes/Techniques | Survival Spice™

December 31, 2008

Happy New Year!!!!!!

May 2009 be a darn sight better than the year before, unless 2008 was a banner year for you.

If it was, keep it up!!! Thanks for your support of Desert Island Foods®.com.

Posted by The Pragmatic Chef at 10:28 AM | Comments (0)
Filed under: Misc.

Free Food? What a marketing plan!!!

This novel concept seems to have paid off:

nspired by a similar promotion at a London restaurant, Sobocinski wanted to let Table 301 customers name their own price for their meals on the slow night before Thanksgiving.

...

An e-mail blast sent to the restaurant group's customer database cost him nothing, and it ultimately netted a pre-event story about the deal in a local newspaper. No other money was spent marketing the event.

"We did not go with a skeleton crew; it was all hands on deck because we wanted the experience to be like it always is," Sobocinski said. "The managers and owners were all there, touching all the tables and talking to guests. We made a concerted effort to do everything we should be doing."

At the end of their meals, customers received handwritten tickets with price totals only for drinks. Of the 50 checks presented that night — 130 total covers were served — 14 paid 100 percent or more of the menu price, 12 paid 50 percent or less, and the remainder paid somewhere in between.

...

The good will generated by the event was priceless, he added. Customers who came were clearly in a good mood and joked with the staff about being there for "the five dollar steak" deal. Sobocinski said only about 20 percent were regulars, while the rest were newcomers, who perhaps had wanted to come to Table 301 before but thought it was out of their league budget-wise.

"Most were looking at the menu and saying, 'Wow, this is not as expensive as I'd been told,' " said Sobocinski, adding that servers also made good tips for the event. "Everybody had a good time with it, and it created a lot of positive energy in the restaurant."

Good for him, thinking outside the box! The article goes on to mention that he's going to do it again.

Posted by The Pragmatic Chef at 08:47 AM | Comments (0)
Filed under: Holy Crap!

December 30, 2008

What's up for New Year's Eve?

I guess it'll be 10 years since we partied like it was 1999 now. We're staying in this year, and I'm going to forage at the store tomorrow to figure out what we're eating. Stay tuned!

Are you going out or staying in? Any good food and drink in the works?

Posted by The Pragmatic Chef at 07:26 PM | Comments (0)
Filed under: Misc.

December 29, 2008

Blueberry Pancakes setup for Christmas Day

I made a bunch of food on Christmas Day, and had fun with my camera documenting my lunacy. I needed counter space to keep prepping Christmas dinner, so I stacked the batter and berries on my griddle and took a few shots. Good thing the heat wasn't on, I don't think that's how you're supposed to make them! There's a sheet pan with bacon on parchment paper off to the right.

We ate a bunch of them, this batch makes about 24 pancakes with a 1/3C portion, so I froze about a dozen and a half for Julie to take back to the Midwest with her on her next visit. I'm experimenting with seperating them with parchment paper this time, I generally use plastic wrap, but it's a pain in the butt.

We love pancakes, especially homemade batter, I just wish they were easier around the waist!

What's your favorite- pancakes, waffles, or French toast?

Posted by The Pragmatic Chef at 05:38 PM | Comments (0)
Filed under: Breakfast | Recipes/Techniques

December 26, 2008

Friday Funny- Biggles' Sasquatch Cookies

Okay, it's not the usual Friday Funny, but I got this cool picture in an email from Dr. Biggles this morning:

Hey mang,

Didn't get any shots of the food, too busy don't ya know. But
here's a shot of my brother inlaw's cookies! Actually, there
were a few different kinds. This one is Sasquatch! His leg
broke so Meathead bandaged it up with icing. And for the record,
he made his own metal cookie cutter to make them, neat eh?

Neat, indeed! I'll bet someone could make a bundle making eclectic cookie cutters like that.

Have a great weekend! See you next week.

Posted by The Pragmatic Chef at 05:11 PM | Comments (4)
Filed under: Misc.

December 25, 2008

Merry Christmas, everyone!!!

Merry Christmas from Julie, me and Desert Island Foods®.com! I hope you have a safe, relaxed and meaningful holiday.

Email me pictures of your Christmas culinary creations, if you'd like to share. We love getting pictures from you, even if you're not using one of our great products, but we love it a little more when you are!

Thanks again, and whatever you celebrate, we wish you the very best.

Posted by The Pragmatic Chef at 06:40 AM | Comments (3)
Filed under: Misc.

December 24, 2008

Christmas Eve

Have a wonderful Christmas Eve! Tonight it's grazing by the fire, tomorrow we cook again.

Posted by The Pragmatic Chef at 03:45 PM | Comments (3)
Filed under: Misc.

December 23, 2008

Teriyaki Salmon with Baby Bok Choy and Eggplant with Scallions

This was the dish I alluded to in my "Wokking the Plank" post last week, using more of the ingredients I picked up at Lee Lee Oriental Market recently. I picked up some baby bok choy and some baby eggplant that looked good, and some larger scallions. I made some homemade teriyaki sauce, using only half the sugar to marinate the salmon.

Once the salmon was under the broiler I added the remaining sugar to the marinade and reduced it by about 30%. I stir fried the eggplant first in some peanut oil to get a good color on it, then put it aside while I did the bok choy. I added the eggplant back, tossed in the scallions, then added a bit of the sauce to give it a nice color.

I topped it with some toasted sesame seeds after I took the picture, and we feasted until we couldn't eat any more. Good, good stuff.

Posted by The Pragmatic Chef at 07:19 PM | Comments (0)
Filed under: Recipes/Techniques | Sauces | Seafood | Vegetables

December 22, 2008

Teriyaki Wings

Our internet has been really spotty tonight, so I'll post this quickly while I can, and tweak it later. These were marinated in soy, rice wine vinegar, and tons of fresh ginger and garlic all afternoon, baked in the oven, then tossed in homemade teriyaki sauce that I reduced with the leftover marinade, along with some Scirachi hot sauce, scallions, and toasted sesame seeds.

I made a few veggie sushi rolls that I've posted before, too, nothing new but fantastic nonetheless.

Been cooking? Let's hear about it!

Posted by The Pragmatic Chef at 07:13 PM | Comments (0)
Filed under: Poultry | Recipes/Techniques | Sauces | What did you have for dinner last night?

December 19, 2008

Friday Funny- Christmas Songs for the Psychiatrically Disabled

Ho ho ho, everyone! The last Friday before Christmas, so here's one last holiday oriented funny sent in by Steve. There will be something extra in your stocking Steve, thanks!

Have a great weekend, everyone! Survival Spice® makes a great New Year's party favor, too!!!

Continue reading "Friday Funny- Christmas Songs for the Psychiatrically Disabled"

Posted by The Pragmatic Chef at 05:11 PM | Comments (0)
Filed under: Jokes

December 18, 2008

Wokking the Plank

I don't take a lot of artsy type of pictures, but I thought this one was worth sharing. Julie called it 'walking the plank', and of course I had to make a pun out of it.

What's in the wok? Some Chinese veggies that were in a dish I made last night that I'll post next week.

Stay tuned!

Posted by The Pragmatic Chef at 06:47 PM | Comments (3)
Filed under: Recipes/Techniques | Vegetables

December 17, 2008

Halibut with Ponzu, Scallions and Ginger

I broiled some halibut steaks to accompany the avocado rolls I made for our Sunday dinner. Halibut is awesome in Japanese dishes, cooked or raw. It has a delicate flavor that seems to really appeal to somewhat squeamish fish eaters, so try it sometime you're serving fish to those you're not sure like it.

This was really easy- broiled dry, then I pulled out the center bones with a set of hemostats I like to use for boning fish. I topped the steaks with ponzu sauce, which is a lemony sort of soy sauce with some dried bonito flakes, broiled again for a minute or so, then plated with scallions and fresh ginger. I should've marinated the fish in ponzu with the ginger for a while, but it slipped my mind as I was putting together the sushi. We survived, in fine style!

Posted by The Pragmatic Chef at 06:54 PM | Comments (2)
Filed under: Recipes/Techniques | Seafood

December 16, 2008

Your Christmas/Holiday dinner

I have absolutely no idea what to make this year. Generally by this time I'm hankering for one thing or another, but it just hasn't hit me yet.

Any ideas? What are you making?

Posted by The Pragmatic Chef at 06:18 PM | Comments (3)
Filed under: Misc.

December 15, 2008

Avocado Roll

I spent yesterday morning at the Lee Lee Oriental Supermarket that opened this year out in Peoria, AZ with some friends. There's also one down in Chandler across the street from the legendary C-Fu Gourmet dim sum restaurant we used to go to on Sunday mornings when I was in culinary school, but this is quite a bit closer.

It's a huge place, and I had a pantry that had been sorely depleted of Oriental staples, but holy crap! Long, long aisles- one each for Korean, Japanese, Chinese, Vietnamese staples, plus a great selection of Asian produce, fresh and frozen fish, and meats. A few places to eat as well inside, but my friends and I were too busy gawking at all the merchandise to feel hungry.

I grabbed a bunch of stuff, and I was thrilled with being able to find the same brands of condiments I used to buy in L.A. when I used to make sushi every Sunday night with some equally fanatical friends. Good times, good times...

I made a few veggie sushi rolls and broiled some halibut with ponzu sauce, scallions and fresh ginger that I'll post tomorrow, but the rolls I made last night were every bit as good as anything I've ever had in a restaurant, and I'm a sushi snob from way back. Our su-meshi (sushi rice) came out perfectly, and it's not as easy as it might sound, especially since I've mangled more rice than I like to admit. The trick is, of course, is to leave it alone, which I have a hard time with. Once you add the sou (rice vinegar/sugar/salt) mixture, it's important to mix it carefully with a wet wooden spatula while fanning the rice, so that it has the right amount of stickiness, and to give it a beautiful shine.

I prepped lots of cucumber, avocado, scallions, toasted sesame seeds, and made some wasabi while the rice was cooling. It sounds like a lot of work, but the toughest thing is just keeping your pantry stocked.

I've got lots of other stuff to make this week, but so far so good!

Posted by The Pragmatic Chef at 06:46 PM | Comments (0)
Filed under: Recipes/Techniques | Vegetables | What did you have for dinner last night?

December 13, 2008

Friday Funny "Classic"- Holiday Eating Tips

Happy... er, Saturday, everyone! I wasn't able to login yesterday, so forgive the morning post, but hey, it's cool to chuckle on Saturday too, right?

Star reminded me of a 'classic' funny, so had to post it.

Have a great weekend, and please, don'tcha think you need a few six packs of Survival Spice® to finish up your Christmas shopping? We'd be much obliged.

Continue reading "Friday Funny "Classic"- Holiday Eating Tips"

Posted by The Pragmatic Chef at 06:36 AM | Comments (5)
Filed under: Jokes

December 11, 2008

Coffee Wars- I'm Lovin' it!

(Disclosure: I've been a Starbucks shareholder over the years, and if I was masochistic enough to look at a brokerage statement these days I could tell you for sure if I'm in the stock now.)

I haven't been a Starbucks fan for quite a while now for one main reason- their coffee has gone way downhill since their meteoric expansion. They've been a victim of their own success- it's much, much harder to source a million pounds of quality coffee beens than it is to procure 100,000 pounds. I get that, really.

You either buy into the whole half-caff mocha java tall/grande/venti one Equal one Splenda no foam whip Frappicino thing or you don't, but my main beef is the quality of the coffee and the mass produced pastries that are so heinously overpriced it offends me when I have to spend money there while at an airport.

Having said all that, I was fascinated by an article I came across today that really made me aware of the nasty coffee war going on against Starbucks:

McDonald's has erected a billboard in sight of Starbucks headquarters declaring, "four bucks is dumb."

If Dunkin' Donuts' taste test commercials were the schoolyard equivalent of blowing spitballs at the coffee giant from afar, then the latest from McDonald's is like pulling a wedgie. Starbucks employees driving northbound can see the billboard on their way into the city.

Another billboard slogan jabs, "large is the new grande." The two phrases are displayed on 140 billboards in Western Washington, some of them near Starbucks cafes.

Ouch.

Have a favorite coffee? I pick up a few coffees I like at Sprouts, but I've enjoyed a lot of Peet's coffee over the years.

Posted by The Pragmatic Chef at 07:36 PM | Comments (3)
Filed under: Food news | Oh, brother.

December 10, 2008

Irish Posole

I suppose my "Irish Posole" was much closer to a stew than posole, with a tip of the hat to the Southwest. A nice hunk of beef, seasoned with Survival Spice®, then slow cooked in the oven on top of some carrots and onions. After about 90 minutes I added a bit of stock and braised it for another hour or so. I added some hominy and let it go for another hour.

During this time, I roasted some butternut squash, a head of garlic and a few jalapenos. Once the garlic and jalapenos were done, they were chopped and added to the rest of the ingredients, which were removed and chopped as they were tender. The squash was chopped and added to each bowl for service.

This was one of those smashed up techniques that very often result in something that's either really great, really bad, or a really good lesson. This was a pleasant surprise on the up side. I guess having a can of hominy on hand was the impetus for this in the first place- use what you have on hand, and develop the cooking chops to bring it to the table.

Have fun with cooking, and eat your mistakes!!!

Posted by The Pragmatic Chef at 06:35 PM | Comments (0)
Filed under: Beef | Recipes/Techniques | Soups and Stews | Survival Spice™ | What did you have for dinner last night?

December 09, 2008

Giving food as a Christmas gift? Say it isn't so!!!

Apparently I'm not the only one that thinks giving food gifts is a fine idea:

Tis the season of food, giving and eating it, according to a report by The NPD Group, a leading market research company. According to the Christmas Holiday Profile Report, which is based on NPD's SnackTrack®, a monitor of in-home and away-from-home snack food consumption, 52 percent of consumers who report giving gifts at Christmas, give food.

The report finds that half of the food given as Christmas gifts is candy, mostly chocolate candy. Cookies are also a popular Christmas gift, 42 percent report giving cookies. An assortment of other foods, meat, breads, fruits, jams, seafood, etc. are given by 23 percent of the respondents. Sixty-three percent report that the food they gift has a holiday theme or package.

Survival Spice® is a great gift, any time of year! If it's getting near Christmas gift crunch time, why not order a few six packs for last minute gifts? Our gift baskets are a really great gift for a foodie in your life, too!

Posted by The Pragmatic Chef at 08:24 PM | Comments (0)
Filed under: DIF News

December 08, 2008

The "Pigatorium" Lives!

When all else fails to get customers in the door, there's always gluttony:

While such deals are most pronounced and heavily marketed in the troubled casual-dining sector, even quick-service and family-dining operators now are touting “endless,” “bottomless” and “never-ending” food portions.

Practitioners insist that the all-you-want marketing messages are not signs of desperation and that unlimited servings of key comestibles can be cost-effective, despite giveaway gaffes that previously hurt prominent restaurant brands. Regardless, industry analysts say such appeals to gluttony may be necessary in the current economic climate.

It's a vicious cycle- blow out portions to bring 'em in, cut corners to get get your food cost percentage down, people feel ripped off (but really full) and don't come back. Not a healthy sign for the industry.

Posted by The Pragmatic Chef at 07:50 PM | Comments (1)
Filed under: Oh, brother.

December 05, 2008

Friday Funny- You think English is easy?

Happy Friday, everyone! KC has sent in a real head scratcher, if you're as amazed at the craziness of our language as I am. I certainly have never met anyone who thought English was easy, anyway.

Have a great weekend. Please remember that we have lots of great foodie presents over at Desert Island Foods®.com, and that a tin of our Survival Spice® makes a great office gift or stocking stuffer!!!

Thanks as always for reading, 'see' you Monday!

Continue reading "Friday Funny- You think English is easy?"

Posted by The Pragmatic Chef at 07:33 AM | Comments (1)
Filed under: Jokes

December 04, 2008

Indian food blogs

John B. in Chicago sent a link to a bunch of curry blogs I thought I'd share, in case you'd like to take a shot at some of my favorite dishes. I don't know how good the blogs are, but there sure are a bunch of them! Take a few minutes and let us know if you think a few stand out.

Posted by The Pragmatic Chef at 06:48 PM | Comments (0)
Filed under: Who's Cooking?

December 03, 2008

Grilled Butternut Squash w/Sweet Potatoes and Pine Nuts

I've really gotten to appreciate what grilling does for vegetables. I've been a big proponent of grilling meat for a long time, roasting lots of peppers and ears of corn, but being married to a vegetarian by preference, and a reluctant carnivore, it's broadened my repertoire of veggie dishes considerably.

We've been grilling sweet potatoes for a few years now, so this year in lieu of my beloved mashed potatoes and stuffing we opted for something healthier. I sliced a sweet potato, a butternut squash which I then peeled with a vegetable peeler. I also added half an onion and most of a head of garlic.

Once I had the first round of charcoal hot, I carmelized everything:

Unfortunately, my indirect setup for the turkey wasn't going to do the trick, so I placed the garlic on the fire, and brushed most of the coals directly underneath the veggies.

Once the had some great color and were starting to soften, I brought everything inside, chopped everything, added lots of toasted pine nuts, and finished it in the oven, adding a bit of butter and some chopped parsley.

It was a really great dish, and tasted just great with the Butterflied Smoked Turkey.

Posted by The Pragmatic Chef at 07:09 PM | Comments (6)
Filed under: Recipes/Techniques | Vegetables

December 02, 2008

Butterflied Smoked Turkey

It's tough to come up with variations for a Thanksgiving, but this year was a good one. As I mentioned before, I tried to get away from the usual starchy sides- stuffing, mashed potatoes and breads. I love 'em, I mean I really love 'em. You'd have to, if you made stuffing sandwiches like I do, you'd know what I mean.

This turkey, which was about 11 pounds basically got cooked the way I grill a lot of chickens, over indirect heat. this accomplishes a few things- eliminating flare-ups and also keeping the breasts protected from drying out. To do this, just cut out the backbone and season as you see fit. I marinated this bird in orange juice, chicken stock, onions, garlic and lots of Survival Spice®. A few pictures of the turkey in progress are below the fold.

Continue reading "Butterflied Smoked Turkey"

Posted by The Pragmatic Chef at 07:34 PM | Comments (0)
Filed under: Poultry | Recipes/Techniques | Survival Spice™

December 01, 2008

Thanksgiving Dinner 2008

Here's a shot of our Thanksgiving dinner on the stove- I smoked an 11 pound all natural bird, grilled then roasted some sweet potatoes, butternut squash, garlic and onions, made some green bean casserole with my own crispy shallot topping, a fresh cranberry/fruit blend, and or course gravy.

A long day today, but I'll flesh this out throughout the week. It really turned out well, and I deliberately steered away from some traditional favorites, mainly mashed potatoes, stuffing and rolls. I have to say I didn't miss them much, except for craving some stuffing with leftovers.

How was your dinner?

Posted by The Pragmatic Chef at 06:44 PM | Comments (2)
Filed under: Recipes/Techniques

November 28, 2008

Friday Funny- Julie's Turkey Recipe

I'm still full, but it's Friday! Time to muster up enough energy to post a funny that Julie emailed me, that, although not really her recipe, is funny enough to have been her's.

Have a great weekend, all! Send in your Thanksgiving pictures if you feel like bragging!

Oh, and buy some Survival Spice®! I'd be much obleeged.

Continue reading "Friday Funny- Julie's Turkey Recipe"

Posted by The Pragmatic Chef at 04:53 PM | Comments (1)
Filed under: Jokes

November 27, 2008

Happy Thanksgiving!

Happy Thanksgiving from Julie and me! May your holiday be filled with great food, loved ones and gratitude. And great food. Did I say 'great food' twice? Yep.

For Julie's take on Thanksgiving, visit her blog which she writes under the nom de plume of "Candy Rant". She's always in character there, so she'll beat you like a drum if you call her Julie. Ms. Candy, if you must, to paraphrase Janet Jackson...

I've butterflied an 11 pound all natural turkey, and I'm marinating it in a large work bowl with chicken broth, orange juice, onion and fresh oranges, Survival Spice®, and some dried rosemary, thyme and sage. I'm going to grill it indirectly, as you've seen me do a lot, with a mix of charcoal, pecan and mesquite wood.

Sounds promising, doesn't it?

Posted by The Pragmatic Chef at 09:48 AM | Comments (3)
Filed under: Misc.

November 26, 2008

So... day before Thanksgiving.

(Photo: Thanksgiving plate '06, Hope I can beat it!)

What are you cooking? It's raining here in Phoenix today, so I'm not sure I'm smoking the bird or roasting it. I am going to butterfly it either way, so it will cook more quickly.

In lieu of stuffing and mashed potatoes this year I'm making some kind of grilled/roasted sweet potato and butternut squash dish, and I'm making a fresh green been casserole with fried shallots.

And gravy. Gotta have gravy. Fortunately I made some chicken stock on Monday, so I'm good to go there, even if I don't get a lot of turkey drippings. I also made some fresh cranberry sauce with apples and oranges. I guess we're all set!

Posted by The Pragmatic Chef at 06:55 AM | Comments (5)
Filed under: Misc.

November 25, 2008

Pisketti and meat sauce

I made a big ol' batch of a childhood favorite recently, and basically binged on it for 4 days in a row. I used some long Chinese spaghetti that a friend turned me on to, which is great but really, really salty so I didn't even salt the water when I cooked it. I used some organic sauce with basil and garlic, and a pound each of ground beef and hot italian sausage. Glorious.

Y'know? If I had some right now I might make a pisketti sandwich. Ah, memories.

Posted by The Pragmatic Chef at 09:28 PM | Comments (0)
Filed under: Recipes/Techniques

November 24, 2008

Sunday Scramble

I whipped up a simple but delicious brunch on Sunday, just a quick scramble of some organic brown eggs with a bit of milk, tomatoes, scallions, yellow bell pepper, and some parmesan and asiago cheeses. Some homemade toasted focaccia and a bit of fruit on the side.

Poor Julie. Just as I plated this for her, I decided to run outside with it so I could shoot it in the sun.

That girl eats a lot of cold but tasty food...

Posted by The Pragmatic Chef at 07:03 PM | Comments (4)
Filed under: What did you have for dinner last night?