tag:blogger.com,1999:blog-54665252871809076262024-03-12T23:09:51.522-07:00The Arrogant ChefThe Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-5466525287180907626.post-32925701904810148402015-09-21T06:46:00.000-07:002015-09-21T06:55:59.452-07:00<h2>
The Arrogant Chef Braised Ribs</h2>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Ingredients:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccm8GX8W67fP65O8dajw06nec1CKWtwsr-DHATl1l_bqoM3bwXQckWwTJhXom0kxwF_5njqWX5I-CcR-lWlGQVBoW82ZdfwKrSaoTREOulGo71xjzfaqA5lU7EjE5cG16B5VvtyCZa9k/s1600/untitled-71509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccm8GX8W67fP65O8dajw06nec1CKWtwsr-DHATl1l_bqoM3bwXQckWwTJhXom0kxwF_5njqWX5I-CcR-lWlGQVBoW82ZdfwKrSaoTREOulGo71xjzfaqA5lU7EjE5cG16B5VvtyCZa9k/s320/untitled-71509.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNZ1EHP0bAOjyMMBFyLXFQ5SeYe4sv_nTFD4_DOjQE00bFuGGBYnLwQlVzhIol3maYLWZsEV1wjuM7YQi9eS6ZEluK2Y_wIjIXUqqCtVR2XjEBBPFFEyC-wKJwbo-gGOTVHYTo23oBrM/s1600/untitled-31509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNZ1EHP0bAOjyMMBFyLXFQ5SeYe4sv_nTFD4_DOjQE00bFuGGBYnLwQlVzhIol3maYLWZsEV1wjuM7YQi9eS6ZEluK2Y_wIjIXUqqCtVR2XjEBBPFFEyC-wKJwbo-gGOTVHYTo23oBrM/s320/untitled-31509.jpg" width="320" /></a></div>
<br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkHhMTE9ggqUYoNBkD4JjrfxF9DCM_qRmCvv-5GWdKvi6QUkm3GuPY0QBi1-VNFc_308CEVaOHCp66dHWl-uSVTa3jMupPoTxvDX7ac9QcrUkL46IXfpRIHII-hQuXMHxOH7HE-4c2W0/s1600/Ribs-41509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkHhMTE9ggqUYoNBkD4JjrfxF9DCM_qRmCvv-5GWdKvi6QUkm3GuPY0QBi1-VNFc_308CEVaOHCp66dHWl-uSVTa3jMupPoTxvDX7ac9QcrUkL46IXfpRIHII-hQuXMHxOH7HE-4c2W0/s320/Ribs-41509.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
6-8 beef
ribs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Vegetable or
canola oil (enough to generously coat bottom of large frying pan)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 leeks
sliced white parts only<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<!--[if gte vml 1]><v:shapetype
id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t"
path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f">
<v:stroke joinstyle="miter"/>
<v:formulas>
<v:f eqn="if lineDrawn pixelLineWidth 0"/>
<v:f eqn="sum @0 1 0"/>
<v:f eqn="sum 0 0 @1"/>
<v:f eqn="prod @2 1 2"/>
<v:f eqn="prod @3 21600 pixelWidth"/>
<v:f eqn="prod @3 21600 pixelHeight"/>
<v:f eqn="sum @0 0 1"/>
<v:f eqn="prod @6 1 2"/>
<v:f eqn="prod @7 21600 pixelWidth"/>
<v:f eqn="sum @8 21600 0"/>
<v:f eqn="prod @7 21600 pixelHeight"/>
<v:f eqn="sum @10 21600 0"/>
</v:formulas>
<v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/>
<o:lock v:ext="edit" aspectratio="t"/>
</v:shapetype><v:shape id="Picture_x0020_1" o:spid="_x0000_s1026" type="#_x0000_t75"
style='position:absolute;margin-left:193.5pt;margin-top:14.55pt;width:206.65pt;
height:140.3pt;z-index:-251658240;visibility:visible;mso-wrap-style:square;
mso-width-percent:0;mso-height-percent:0;mso-wrap-distance-left:9pt;
mso-wrap-distance-top:0;mso-wrap-distance-right:9pt;
mso-wrap-distance-bottom:0;mso-position-horizontal:absolute;
mso-position-horizontal-relative:text;mso-position-vertical:absolute;
mso-position-vertical-relative:text;mso-width-percent:0;mso-height-percent:0;
mso-width-relative:margin;mso-height-relative:margin'>
<v:imagedata src="file:///C:\Users\Steve\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title=""/>
</v:shape><![endif]--><!--[if !vml]--><span style="height: 187px; margin-left: 258px; margin-top: 19px; mso-ignore: vglayout; position: absolute; width: 276px; z-index: -1895825408;"><img height="187" src="file:///C:/Users/Steve/AppData/Local/Temp/msohtmlclip1/01/clip_image002.jpg" v:shapes="Picture_x0020_1" width="276" /></span><!--[endif]-->3 large onions chopped<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
5 cloves of
garlic peeled and crushed</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 stalks of
celery sliced thinly<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 carrots
sliced thinly<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Dijon
mustard<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 ½ cups of
red wine<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Beef stock<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 sprigs of
thyme<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 bay leafs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Instructions:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1.Chop up
the vegetables for the mirepoix. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2. In a
large frying pan add vegetable oil and brown the ribs on all sides. Be sure to
brown well.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3. Remove
the ribs and set aside. Add the vegetables to the pan and cook until well
browned. Add 2 ½ cups red wine and reduce by half.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4. Empty
vegetable into a large Dutch oven add some fresh parsley and a couple of sprigs
of thyme and place ribs bone side down on top the mixture.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
5. Pour in
enough beef stock to almost cover the ribs but not quite.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
6. Cover
with a lid or tin foil and place into a <b>cold
oven</b> and turn on the oven to 225F. Cook for about 4 ½ - 5 hours.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
7. Remove
the ribs set aside and cover with foil.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
8. Strain
the vegetable through a colander into one pot and then strain the liquid
through a fine sieve into a large pot. Bring to a boil to reduce. While it is
boiling carefully skim off any fat from the surface. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
9. When it
has sufficiently reduced add half a cup of wine to your large pan and pour in
the reduction. Add a few squirts of Dijon mustard to the pan. Reduce until your
liquid starts to form a glaze. If you need to you can add some corn starch
mixed with a little water to thicken up your glaze. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
10. Once you
have a nice glaze return the ribs to the pan and turn in the glaze until nicely
coated and warmed through.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
11. Put the
ribs on top of mashed potatoes or rice and drizzle with the glaze.<o:p></o:p></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com1tag:blogger.com,1999:blog-5466525287180907626.post-52225266600434893692015-05-31T16:42:00.000-07:002015-05-31T16:42:02.364-07:00Chili DogsChili dogs are a true comfort food. Just follow the recipe below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw2N3VYCtqyDjM9DsDyeaBpzuwnypGsI3NmCYmrrdiqbHtv9N-JtliSwMvsG-FXv2aXhdDGxbhOB__wAcZAiGoDABRtYYByDbpeulBgnaEyF19NNOOhcsehy2bMeeNzcmydjZ7pbkd_4/s1600/chilidog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHw2N3VYCtqyDjM9DsDyeaBpzuwnypGsI3NmCYmrrdiqbHtv9N-JtliSwMvsG-FXv2aXhdDGxbhOB__wAcZAiGoDABRtYYByDbpeulBgnaEyF19NNOOhcsehy2bMeeNzcmydjZ7pbkd_4/s320/chilidog.jpg" width="320" /></a></div>
<br />
<br />
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 12.2pt; margin-top: 0cm; text-indent: .45pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">Chili Con Carne for Chili Dogs<o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 12.2pt; margin-top: 0cm; text-indent: .45pt;">
<br /></div>
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 12.2pt; margin-top: 0cm; text-indent: .45pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">Ingredients.<o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 12.2pt; margin-top: 0cm; text-indent: .45pt;">
<br /></div>
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 12.2pt; margin-top: 0cm; text-indent: .45pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">Fat,<span style="letter-spacing: .8pt;"> </span></span><span lang="EN-US" style="color: #443b3d; font-family: Calibri, sans-serif; line-height: 115%;">2<span style="letter-spacing: 1.0pt;"> </span></span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">tablespoons
<br />
Onion,<span style="letter-spacing: 1.25pt;"> </span>chopped, 1<span style="letter-spacing: .35pt;"> </span>cup</span><span lang="EN-US" style="font-family: Calibri, sans-serif; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 2.15pt; margin-right: 0cm; margin-top: .05pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Green<span style="letter-spacing: -.05pt;"> </span>pepper,<span style="letter-spacing: -.1pt;">
</span></span><span lang="EN-US" style="color: #443b3d; font-family: Calibri, sans-serif;">chopped,<span style="letter-spacing: .65pt;"> </span></span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">1</span><span lang="EN-US" style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.9pt; margin-right: 0cm; margin-top: 1.6pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Red<span style="letter-spacing: .35pt;"> </span>pepper,<span style="letter-spacing: .55pt;">
</span>chopped,<span style="letter-spacing: .95pt;"> </span></span><span lang="EN-US" style="color: #443b3d; font-family: Calibri, sans-serif;">1</span><span lang="EN-US" style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 17.45pt; margin-right: 12.3pt; margin-top: 1.6pt; text-indent: -15.6pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">Garlic,<span style="letter-spacing: -.35pt;"> </span>chopp</span><span lang="EN-US" style="color: #564f50; font-family: Calibri, sans-serif; line-height: 115%;">e</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">d,<span style="letter-spacing: -.1pt;"> </span>1<span style="letter-spacing: -1.35pt;"> </span>clove</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; letter-spacing: 1.35pt; line-height: 115%;"> </span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 115%;">(optional)</span><span lang="EN-US" style="font-family: Calibri, sans-serif; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 117%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.15pt; margin-right: 0cm; margin-top: .05pt; text-indent: .45pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 117%;">Ground<span style="letter-spacing: .2pt;"> </span>beef<span style="letter-spacing: -.15pt;"> </span></span><span lang="EN-US" style="color: #564f50; font-family: Calibri, sans-serif; line-height: 117%;">,<span style="letter-spacing: 2.15pt;"> </span></span><span lang="EN-US" style="color: #443b3d; font-family: Calibri, sans-serif; line-height: 117%;">1</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 117%;">pound</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; letter-spacing: 1.15pt; line-height: 117%;"> <br />
</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif; line-height: 117%;">Tomatoes,<span style="letter-spacing: -.15pt;"> </span>2 ½ cups</span><span lang="EN-US" style="font-family: Calibri, sans-serif; line-height: 117%;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 9.95pt; mso-line-height-rule: exactly;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">(No.<span style="letter-spacing: 1.05pt;"> </span>2<span style="letter-spacing: 1.55pt;"> </span>can)</span><span lang="EN-US" style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 16.75pt; margin-right: 0cm; margin-top: .65pt; mso-line-height-rule: exactly; text-indent: -15.85pt;">
<br /></div>
<div class="MsoBodyText" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 16.75pt; margin-right: 0cm; margin-top: .65pt; mso-line-height-rule: exactly; text-indent: -15.85pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Kidney<span style="letter-spacing: 1.6pt;"> </span>beans,<span style="letter-spacing: 1.5pt;"> </span><span style="letter-spacing: .85pt;">2</span></span><span lang="EN-US" style="color: #564f50; font-family: Calibri, sans-serif; letter-spacing: -1.2pt;">1/2 </span><span lang="EN-US" style="color: #564f50; font-family: Calibri, sans-serif; letter-spacing: 1.55pt; position: relative; top: 2pt;"> </span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">cups</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">
</span><span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">(No.<span style="letter-spacing: 2.1pt;"> </span>2 <span style="letter-spacing: .35pt;"> </span>can)</span><span lang="EN-US" style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 1.15pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Salt,<span style="letter-spacing: .3pt;"> </span>2<span style="letter-spacing: .7pt;"> </span>teaspoons</span><span lang="EN-US" style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Chili<span style="letter-spacing: .25pt;"> </span>powder,<span style="letter-spacing: 1.2pt;">
</span>1<span style="letter-spacing: -1.95pt;"> </span>teaspoon<o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Cayenne
pepper ½ teaspoon<o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="color: #2f282b; font-family: Calibri, sans-serif;">Dash
of hot sauce (Frank’s)<o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<br /></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="font-family: Calibri, sans-serif;">Melt the fat in a heavy skillet
over low heat , add onions, peppers and
garlic, saute gently about 3 minutes, or until soft and slightly
browned. add remaining ingredients.<o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="font-family: Calibri, sans-serif;">Cover and
simmer over
low heat about 2 hours.<o:p></o:p></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="font-family: Calibri, sans-serif;"><br /></span></div>
<div class="MsoBodyText" style="margin-top: 1.6pt;">
<span lang="EN-US" style="font-family: Calibri, sans-serif;">Steam your hotdogs. Cover with chili, chopped onion and mustard. Serve with a side of slaw and fries.</span></div>
<span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 16.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-font-width: 110%; mso-hansi-theme-font: minor-latin;"><br clear="all" /></span>The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-88668364973805357532015-03-28T04:29:00.000-07:002015-03-28T04:29:21.348-07:00Fish and ChipsNothing I like better than fish and chips. Here is my fish batter recipe. It has been modified.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmitwPN5EqrCesP6kOqGYJfcEFoh7_4XfAG6nlwz0VgMd2JKe3YYvOiatfb7rtMhkSVwTu5dJa_3cbgbbeQZqotgd_pToJHUb4EdzSx-PMclWzhFhpjH0VgjRx3RhK9pA4SVp8vFg8PCQ/s1600/fish+and+chips-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmitwPN5EqrCesP6kOqGYJfcEFoh7_4XfAG6nlwz0VgMd2JKe3YYvOiatfb7rtMhkSVwTu5dJa_3cbgbbeQZqotgd_pToJHUb4EdzSx-PMclWzhFhpjH0VgjRx3RhK9pA4SVp8vFg8PCQ/s1600/fish+and+chips-21.jpg" height="212" width="320" /></a></div>
<br />
<br />
<div class="Body">
<b><span lang="NL">Beer Batter</span> for Fish</b><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<br /></div>
<div class="Body">
<span lang="NL">One egg<o:p></o:p></span></div>
<div class="Body">
<span lang="NL">Beer (If you want a really thick batter that will
puff up like crazy use about a half can of beer. I use almost the whole can and
I still get a pretty fluffy crust on the fish)<o:p></o:p></span></div>
<div class="Body">
<span lang="NL">1/2 cup milk<o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">1 1/3 cup of
pastry flour or regular flour (I use regular flour.)</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">1 teaspoon
baking powder</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="NL">1/8 teaspoon baking soda<o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">2 teaspoons
cornstarch</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">Salt to taste</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">Ground black
pepper to taste</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">1/8 teaspoon
garlic powder</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<span lang="EN-US">1/2 pound of cod
or haddock fillets</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<br /></div>
<div class="Body">
<span lang="NL"> </span>In a medium
bowl, stir together flour, baking powder, baking soda, and cornstarch.</div>
<div class="Body">
<br /></div>
<div class="Body">
<span lang="EN-US">In a large bowl,
beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with
salt, black pepper, and garlic powder.</span><span lang="NL"><o:p></o:p></span></div>
<div class="Body">
<br /></div>
<br />
<div class="Body">
<span lang="EN-US">In a deep fryer
heat oil to 375</span><span lang="NL" style="font-family: "Arial Unicode MS",sans-serif;">°</span><span lang="EN-US">. Coat fish with batter and
submerge slowly in hot oil. Fry until golden brown about 4 to 5 minutes. I
flip it at the half way point.</span><span lang="NL"><o:p></o:p></span></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-83310942733002866372015-03-15T05:06:00.001-07:002015-03-15T05:06:47.913-07:00Smoked Salmon Pizza<div class="text_exposed_root text_exposed" id="id_550574b6bcce29e79742077">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExX2t-cqZL4l-dTSVQNLcapy3VBDdsa82Q8jVGFPiNmd8YhP0nzO4O_AVndVGjkVRsX4J3BPlHvzALlPtzDGkcndnDMe0oj2Q5VdjgcxrgcbA6NbX6poOtPowzLzZvQemqyseIYqIOos/s1600/Salmon-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExX2t-cqZL4l-dTSVQNLcapy3VBDdsa82Q8jVGFPiNmd8YhP0nzO4O_AVndVGjkVRsX4J3BPlHvzALlPtzDGkcndnDMe0oj2Q5VdjgcxrgcbA6NbX6poOtPowzLzZvQemqyseIYqIOos/s1600/Salmon-9.jpg" height="212" width="320" /></a></div>
<br />
<br />
Well here it is folks. Smoked Salmon Pizza. It was surprisingly good. I've included the recipe below. It is from the LCBO Food and Drink magazine.<br /><br />
<b>Pizza with Smoked Salmon</b><br />
<br />
½ cup of cream cheese<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 1 chopped green onion<br /> 2 tbsp caper<br /> 2 tbsp chopped fresh dill<br /> ¼ teaspoon chili flakes<br /> 2 tbsp olive oil divided<br /> 2 tbsp sesame seeds<br /> ¼ cup thinly sliced red onion<br /> Thinly sliced smoked salmon<br /> 1 cup baby arugula</span><br />
<div class="text_exposed_show">
<br />
In a small bowl, combine cream cheese with green onion, caper, dill and chili flakes. Set aside<br />
Preheat oven to 425F<br />
<br />
Divide dough into 2 equal balls. Place on oiled pizza pans. Brush olive oil over both pizzas, and sprinkle sesame seeds around the edges of pizzas, pressing gently so they stick. Scatter red onion over both pizzas. Bake in oven for 15-20 minutes or until golden brown.<br />
<br />
While still warm spread cream cheese mixture ove the inner circle of pizzas. Arrange the salmon so that they cover both pizzas. Scatter arugula over the salmon.</div>
</div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-62603006207884577552015-02-28T09:21:00.000-08:002015-10-10T04:55:07.220-07:00Veggie Pizza HeavenI know some people insist on having meat on their pizzas. But this veggie pizza was delicious. It has sliced onions, red pepper, mushrooms, zucchini. The dough recipe is below. It is one I have used before.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLKcM92olBAb9adSpCii0Bv16URkKUoLnORlsuDCRMQH2Mm8ejJWUWXlii1jOl7yvFXT7Y0M-nTJ9eSYQGkmKSJrL7CUh1RgeroAxM0FK8HXkdIQcQ6kZnie614r5lnmK2goLZYwZ22g/s1600/untitled-311510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLKcM92olBAb9adSpCii0Bv16URkKUoLnORlsuDCRMQH2Mm8ejJWUWXlii1jOl7yvFXT7Y0M-nTJ9eSYQGkmKSJrL7CUh1RgeroAxM0FK8HXkdIQcQ6kZnie614r5lnmK2goLZYwZ22g/s320/untitled-311510.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
I love making pizza. I am really trying to find a really good dough recipe. I tried this out tonight. The dough was thicker than my usual thin crust dough and was quite tasty. Take a look at the recipe. If you think I should be doing something different let me know.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<strong>Thick Pizza Dough </strong><br />
<strong>Recipe</strong><br />
<strong><br />Ingredients</strong>2 1/4 teaspoons active dry yeast<br />
1/2 teaspoon brown sugar<br />
1 1/2 cups warm water (110 degrees F/45 degrees C)<br />
1 teaspoon salt<br />
2 tablespoons olive oil<br />
3 1/3 cups all-purpose flour<br />
<br />
<strong>Directions</strong><br />
<strong></strong><br />
1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.<br />
<br />
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. <br />
<br />
3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. <br />
<br />
4.Preheat oven to 500 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. <br />
5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-1309148119856005252015-02-22T04:50:00.002-08:002015-02-22T04:50:29.870-08:00Tuna MeltsGot this recipe sent to me by a friend. Great tuna melts. Even better with a side order of duck fat fries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpPixi85qMfUnX7wptrW8dd3YF-9o7ZU7g5mV8nXUrdJj94ekaVgJq88y282OuWogbnLj-7RlAfocbFvPzzEEvmWCFDUBW3lWCs6M-KWQIZjoss58pyuE-0xQdk0sDcwuSy3bGXrzqk4/s1600/tuna+small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpPixi85qMfUnX7wptrW8dd3YF-9o7ZU7g5mV8nXUrdJj94ekaVgJq88y282OuWogbnLj-7RlAfocbFvPzzEEvmWCFDUBW3lWCs6M-KWQIZjoss58pyuE-0xQdk0sDcwuSy3bGXrzqk4/s1600/tuna+small.jpg" height="203" width="320" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span style="font-size: 20.0pt; line-height: 115%;">Tuna Melts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
INGREDIENTS:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 (6 ounce)
cans solid white tuna in water,<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
drained<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1/4 cup
mayonnaise<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1/4 cup
finely chopped celery<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 1/2
tablespoons finely chopped onion<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tablespoon
chopped parsley<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3/4 teaspoon
red wine vinegar 1 pinch salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 pinch
freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4 slices
seedless rye bread<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
8 slices
ripe tomato<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
8 slices
Swiss cheese<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
paprika, for
garnish<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
DIRECTIONS:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Preheat
the oven broiler.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->In
a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season
with salt and pepper.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraph" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Place
the rye bread slices on a baking sheet, and broil 1 minute in the preheated
oven, until lightly toasted. Remove from heat, and spread with the tuna salad.
Place 1 cheese slice over the tuna salad on each piece of bread, layer with a
tomato slice, and top with remaining cheese slices.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Return
layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is
melted.<o:p></o:p></div>
<br />
<div class="MsoListParagraphCxSpLast">
<br /></div>
<span id="goog_2085340603"></span><span id="goog_2085340604"><br /></span>
<br />
<br />
<br />The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-36159718455606799552015-02-16T06:32:00.001-08:002015-02-16T06:32:28.747-08:00Perfect Prime RibThis was a roast that I made for my birthday. First I brought the roast to room temperature and rubbed with pepper, and thyme and then slathered it with unsalted butter. I then covered it with onions and put it in the oven at 475F for fifteen minutes then lowered the temperature to 325F until I got an internal temperature of 135F. I remove the roast from the oven and let it rest for approximately 15-20 minutes covered in tinfoil. It was delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITBIQApBhMCd4PBqEwMhzjwndE_KUQclWXrQaOJ52xp488hm7S8s4ngBcVaNjNhy3m6QrBAR95d9y-BiNtEF_CAQeMAPcCTII1b5X8BM-Jtx-NP_5P4v0O7cbK57FXaAH2GrJksiMMGU/s1600/roastsmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITBIQApBhMCd4PBqEwMhzjwndE_KUQclWXrQaOJ52xp488hm7S8s4ngBcVaNjNhy3m6QrBAR95d9y-BiNtEF_CAQeMAPcCTII1b5X8BM-Jtx-NP_5P4v0O7cbK57FXaAH2GrJksiMMGU/s1600/roastsmall.jpg" height="228" width="320" /></a></div>
<br />
<br />
<br />
<span id="goog_1864967145"></span><span id="goog_1864967146"><br /></span>
<br />
<br />
<br />The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-42760163989803944992014-11-14T12:05:00.001-08:002014-11-14T12:05:35.633-08:00Slap Ya Mama Egg BreakfastNo special recipe here, just eggs cooked in bacon fat with Slap Ya Mama Cajun seasoning. The perfect eggs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbAFKBLdXDeGNDaBp1Ij9V9_DIemoxEYsSnVkgQggSQezg9yc4HtEuP7UzegM2PdTd-iwG8v1bzqgSiqtCVge32z7yTm5uHf36o_dNj-larMPL-kITaP3lrQbnXuC3lwW9-sMHAy8tUo/s1600/breakfastsmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbAFKBLdXDeGNDaBp1Ij9V9_DIemoxEYsSnVkgQggSQezg9yc4HtEuP7UzegM2PdTd-iwG8v1bzqgSiqtCVge32z7yTm5uHf36o_dNj-larMPL-kITaP3lrQbnXuC3lwW9-sMHAy8tUo/s1600/breakfastsmall.jpg" height="218" width="320" /></a></div>
<br />The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-37524793964519185322014-08-07T07:43:00.001-07:002014-08-07T07:45:28.993-07:00Corn on the CobCorn on the cob is one of my all time favorite summer foods. I just like it with some butter, salt, and pepper or for a little more flavor with a sprinkle of Slap Ya Mama seasoning. Also you can make this <u><a href="http://thearrogantchef.blogspot.ca/2010/08/great-side-dish.html">excellent side dish using fresh corn.</a></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybSeo2JRv5Uws9UZKnfCYkUY15p358Ha8ttsBYS9adn33Bt80k3amkyy5n9yQVe5HWhxv4Ige6G7RfvRzT2TuREVgqjkpuH6HgndGmJ7etVf7e-EOOXWQn4Jmy_L_On2h5aWcIl9e7a0/s1600/Cornblog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybSeo2JRv5Uws9UZKnfCYkUY15p358Ha8ttsBYS9adn33Bt80k3amkyy5n9yQVe5HWhxv4Ige6G7RfvRzT2TuREVgqjkpuH6HgndGmJ7etVf7e-EOOXWQn4Jmy_L_On2h5aWcIl9e7a0/s1600/Cornblog-2.jpg" height="212" width="320" /></a></div>
<br />The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-15939522001748479162014-07-03T05:06:00.002-07:002014-07-03T05:07:25.533-07:00Shrimp in Pernod SauceThis make a great appetizer.<br />
<br />
<br />
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Shrimp in Pernod
Sauce</span></b></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"> </span></b></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">3
tablespoons of butter</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">1
tablespoon of chopped parsley</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">1
shallot chopped fine</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">1
tsp chives chopped</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">3
tablespoons of red onion finely chopped</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">3
tablespoons of mushrooms finely chopped</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">¼
cup of pernod</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">1
½ cup of heavy cream</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Tabasco
to taste</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Salt
and pepper to taste</span><br />
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;"> </span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">1) Heat butter in large frying pan.
Cook shrimp, parsley, shallots ,chives, onions and mushrooms 2 minutes over
medium-high heat. </span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">2) Season well and pour in the pernod;
cook 2 minutes over high heat. </span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">3) Remove shrimp with slotted spoon and
set aside. </span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">4) Replace pan over heat and pour in
cream and tabasco; cook 1 1/2 minutes over high heat or until thicken. </span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">5) Correct seasoning, replace shrimp in
sauce and simmer 2 minutes.</span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">6) Serve with rice.</span></div>
<br />The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-7072375476003100912014-04-19T11:11:00.000-07:002014-04-19T11:16:37.261-07:00Strawberry Rhubarb Phyllo Pastry Cups.<div class="MsoNormal" style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPjgcTLUiby-VLHMPxOe4u3LtuY5GMo7vTpQCAkTDMQbizIVsqT0mkU7yMtzl6m9hci7pdrpcF2tG0B6fevPcD9bzSYoBUSEfn_xMvXrsiwTKaLp3O7e28YbdGHdl4PuQyaMWlxqMmwc/s1600/Tarts-65xtra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPjgcTLUiby-VLHMPxOe4u3LtuY5GMo7vTpQCAkTDMQbizIVsqT0mkU7yMtzl6m9hci7pdrpcF2tG0B6fevPcD9bzSYoBUSEfn_xMvXrsiwTKaLp3O7e28YbdGHdl4PuQyaMWlxqMmwc/s1600/Tarts-65xtra.jpg" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I am not sure where this recipe comes from. My wife sent it to me to add to my collection. I do know one thing it is delicious.</div>
<b></b><br />
<b><b><br /></b></b>
<b><b></b></b><br />
<div style="display: inline !important;">
<b><b>Ingredients </b></b></div>
<o:p></o:p><br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><br /></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
4
sheets frozen phyllo dough, thawed<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
1/4 cup (50 mL) unsalted butter,
melted<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
2 tbsp. (30 mL) granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
2 tbsp. (30 mL) granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
2 tbsp. (30 mL) store-bought
custard powder</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
finely grated peel of half an
orange (used ½ of very large orange)</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<o:p></o:p><br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
250 ml container half-and-half
cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
1/2 tsp (2 mL) vanilla</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
1 cup (250 mL) frozen raspberries
or 1/2 300-g pkg frozen unsweetened raspberries</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<o:p></o:p><br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
300 g pkg frozen rhubarb or 2 1/2
cups (625 mL) sliced frozen or fresh rhubarb<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
1/2 cup (125 mL) granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
2 tbsp. (30 mL) cornstarch<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Fill crisp
phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce – the
ultimate sophisticated finale for a spring dinner. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Instructions<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Preheat oven to 350F (180C).
Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a
large cutting board. Lightly brush with butter, and then sprinkle with 1 1/2
tsp (7 mL) sugar. Cover with another phyllo sheet. Line up all edges. Repeat
brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar
sprinkled over top. Cut phyllo stack into 12 equal squares. Carefully place 1
square stack in muffin cup, pressing around bottom with your fingers to form a
cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining
phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of
preheated oven until crispy and golden, 7 minutes. Remove to a cooling rack. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Note: alternate slices of phyllo to make a complete
cup circle – the recipe leaves gaps on sides otherwise.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
In a small saucepan, stir 2 tbsp
(30 mL) sugar with custard powder until evenly mixed. Stir in orange peel.
Gradually stir in about 1/4 cup (50 mL) cream until no lumps remain. Then
gradually stir in remaining cream and vanilla. Place over medium heat. Stir
with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a
medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at
least 1 hour or overnight. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
For sauce, place frozen berries in
a large saucepan. Add rhubarb. Mix 1/2 cup (125 mL) sugar with cornstarch and
stir in. Place over medium heat. You don’t have to add any water ¿ fruit waters
out as it cooks. If fruit is in a frozen block, it will take longer to cook.
You will have to break it up with a spoon. Stir often until a thick sauce
forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking.
Reduce heat if sauce starts to stick. Spoon about 2 tsp (10 mL) custard into
each phyllo cup. Top with rhubarb mixture. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Make Ahead<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
Prepare
phyllo cups, custard and rhubarb sauce. Store cups, covered, at room
temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard
up to 1 day. Fill just before serving.<o:p></o:p></div>
<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-88788685185184662902013-12-23T03:42:00.001-08:002013-12-23T03:42:37.448-08:00Cliff's Antigonish Pie Crust RecipeThis is my father's pie crust recipe. It takes a little practice to get it right but it is really tasty.<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pie Crust<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">First you sift 5 cups of flour into the bowl. Add 2
teaspoons of baking powder,<span style="mso-spacerun: yes;"> </span>½<span style="mso-spacerun: yes;"> </span>a teaspoon of salt, ½ a teaspoon of baking
soda, 1 teaspoon of sugar, and 1 pound of Crisco. Then you mix one egg, 1/3 cup
of vinegar and one cup of water in a bowl and add it to the other ingredients. Do not overwork the dough. This makes enough dough for four pies. Enjoy.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"> </span></div>
<span style="font-family: Calibri;"><div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9qOXRo0CpvQF3LuKuyisOwOVE_E8D64F2XHXgDOevvROTosJsc7Ykdx6kiBY8iHGZX6ZwKxXIDeVtjlDW0RqHKcI3IbEHVnPZQQ-86G_5ogL_muk2SaSW5q1HJPuxDxb-KfRjiwN2X0/s1600/cliff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9qOXRo0CpvQF3LuKuyisOwOVE_E8D64F2XHXgDOevvROTosJsc7Ykdx6kiBY8iHGZX6ZwKxXIDeVtjlDW0RqHKcI3IbEHVnPZQQ-86G_5ogL_muk2SaSW5q1HJPuxDxb-KfRjiwN2X0/s1600/cliff.jpg" height="212" width="320" /></a></div>
</span>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-7508383779105548702013-07-12T05:27:00.002-07:002013-07-12T05:27:50.770-07:00Summer Pasta RevistedMy wife asked me to make my summer pasta recipe. This time I made it a little differently. I decide to use a few more ingredients. This was very tasty. The truffle oil and salt give the pasta a wonderful earthy taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv0CqgIvn6WploTw1X3c1aStJdZK7b9WkR6U3T6OG9Cdi1L25OHbb35AO2M1wbMVoBLFN93hzF3LuRLjPPU4gOWnF1ZxgbAERmSlSOb8eNwCvVTx3qTYNSiOGqeZDBWf132odc30ZF4Y/s1600/Summer+Pastasmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv0CqgIvn6WploTw1X3c1aStJdZK7b9WkR6U3T6OG9Cdi1L25OHbb35AO2M1wbMVoBLFN93hzF3LuRLjPPU4gOWnF1ZxgbAERmSlSOb8eNwCvVTx3qTYNSiOGqeZDBWf132odc30ZF4Y/s320/Summer+Pastasmall.jpg" width="320" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
4 zucchini sliced<br />
3 cloves of garlic minced<br />
7 good sized mushrooms sliced<br />
2 large tomatoes chopped<br />
3 tablespoons of fresh chives chopped<br />
7 basil leaves<br />
1 onion chopped<br />
1 teaspoon of thyme<br />
black pepper to taste<br />
1 1/2 teaspoons of truffle salt<br />
1 1/2 tablespoons of truffle oil<br />
1/2 package of linguine ***(bring the water to a boil in a large pot before proceeding to step one)<br />
<br />
1. First sautee the zucchini, garlic, onions and mushrooms for about 3-4 minutes. Add the tomatoes, half of the chives, the basil leaves, thyme, black pepper and the truffle salt. Add the pasta to the boiling water and cook to al dente about 7 minutes.<br />
<br />
2. Once the pasta is ready drain and return to the pot. Mix in the truffle oil. You can taste it to see if you have added enough. Truffle oil is quite pungent so you may want to add just a little at a time. Then mix in the vegetable. Serve and garnish with remaining chives.<br />
<br />
This goes quite nicely with a nice cold glass of white wine.<br />
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-19564269476659272622013-07-02T16:47:00.002-07:002013-07-02T16:47:45.156-07:00The Arrogant Chef's Spicy Chicken WrapsHere is the recipe for my spicy chicken wraps. These were good and spicy. This is an easy to make week night meal. Next time I am going to use large tortillas and I will try adding a cheese blend. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MuRTeqbOK-qXmiyF_4if91TxBBfEnJ95z0Y9sbaEH071Ojbn3g88LebG7oybqXm86Ay4xtDWxqNsN4jGqowFTYC95j9sL3qrXJ-ST-wzoZw6e-2sMVng4ufGna0-7DgBAaHdMoHSEVM/s1500/wrapscooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MuRTeqbOK-qXmiyF_4if91TxBBfEnJ95z0Y9sbaEH071Ojbn3g88LebG7oybqXm86Ay4xtDWxqNsN4jGqowFTYC95j9sL3qrXJ-ST-wzoZw6e-2sMVng4ufGna0-7DgBAaHdMoHSEVM/s320/wrapscooking.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68sGmc3EMibLsZAoEMMUibhdhGxrpkwIfX_bWAp26pPdvFwhISYkzljJqEAucYeluOoN8E8rsPO12s21pKA4RmLArkKT_99RuD0Q3NPTS40BevmFifbk3m2XOJ0-NbipUuaA1chaz5P0/s1500/before+the+wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68sGmc3EMibLsZAoEMMUibhdhGxrpkwIfX_bWAp26pPdvFwhISYkzljJqEAucYeluOoN8E8rsPO12s21pKA4RmLArkKT_99RuD0Q3NPTS40BevmFifbk3m2XOJ0-NbipUuaA1chaz5P0/s320/before+the+wrap.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvStFm_mzg-654is-ln6nE4PhDY0yQdnX7XYG1d9V3ccuMYSd_I2IHToufmp4v7eyCnCsLrf3QNUxAI26mlIWL9ikaW9HmKNv-O86YI3MmlfQ9vzwLvcT3SEoSSQrHlS8E9kKPcrzqEs/s1500/Speedlight+Testsmall-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvStFm_mzg-654is-ln6nE4PhDY0yQdnX7XYG1d9V3ccuMYSd_I2IHToufmp4v7eyCnCsLrf3QNUxAI26mlIWL9ikaW9HmKNv-O86YI3MmlfQ9vzwLvcT3SEoSSQrHlS8E9kKPcrzqEs/s320/Speedlight+Testsmall-32.jpg" width="320" /></a></div>
<br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">The Arrogant Chef’s Spicy Chicken Wraps<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b><span style="font-family: Calibri;">1 tablespoon
of Cajun seasoning or to taste (I use Club House Canjun)<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 tablespoon
Slap Ya Mama Canjun seasoning or to taste. (This is really good seasoning.)<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 red peppers
sliced<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 green pepper
sliced<o:p></o:p></span><br />
<span style="font-family: Calibri;">One red
onion chopped<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 boneless
skinless chicken breasts cut into long thin strips (Tip: Cut into strips while
still slightly frozen.)<o:p></o:p></span><br />
<span style="font-family: Calibri;">Flour
tortillas<o:p></o:p></span><br />
<span style="font-family: Calibri;">Sour cream<o:p></o:p></span><br />
<span style="font-family: Calibri;">Tomato salsa<o:p></o:p></span><br />
<span style="font-family: Calibri;">2
tablespoons of olive oil<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Panfry chicken
strips in olive oil for 2 minutes, the add the peppers and the spices and stir
fry until chicken until it is cooked through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Warm the
flour tortillas stacked on top of each other in the microwave. This keeps them
nice and soft and warm and moist. The time will depend on how many tortillas
you have. For four tortillas I usually go about 15 seconds. Just feel them when
they come out of the microwave.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Spread sour
cream and salsa and red onion and add chicken and peppers.<o:p></o:p></span></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-53325065939031830432013-06-15T03:52:00.001-07:002013-06-20T14:50:28.806-07:00Roasted Red Pepper PizzaTried roasting red peppers for the first time. They came out really well and added a great taste to the pizzas. Used my latest dough recipe. I start these on the stove top in a cast iron pan and just lightly brown the crust. I then put it into a 500F oven in the cast iron pan until the cheese is nicely melted and a little brown. You get a nice crispy crust. Give it a try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNICP-zk8f0F57r7bDLz_rXD7ZZeY98H0ijUztsjn2R-kIPJ_4b95CctcNyIc09pditQbzz6hAPcqHkBn-gpScnUULOnxhezLfv8EtRecM_p6nnrR9FIvY_hsj1_W6w9bauZd9_9sSO8/s1600/pizzasmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNICP-zk8f0F57r7bDLz_rXD7ZZeY98H0ijUztsjn2R-kIPJ_4b95CctcNyIc09pditQbzz6hAPcqHkBn-gpScnUULOnxhezLfv8EtRecM_p6nnrR9FIvY_hsj1_W6w9bauZd9_9sSO8/s320/pizzasmall.jpg" width="320" /></a></div>
<br />
<br />
2 1/4 teaspoons active dry yeast<br />
1/2 teaspoon sugar<br />
1 1/2 cups warm
water (110 degrees F/45 degrees C)<br />
1 teaspoon salt<br />
1 tablespoon olive
oil<br />
2 1/2 cups all-purpose
flour<br />
<br />
<strong>Directions</strong><br />
<strong></strong><br />
1.In a large
bowl, dissolve the yeast and sugar or you can try using honey (1 tablespoon) in the water, and let sit for 10
minutes.<br />
<br />
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2
cups of the flour. <br />
<br />
3.Turn dough out onto a clean, well floured surface,
and knead in more flour until the dough is no longer sticky. Place the dough
into a well oiled bowl, and cover with a cloth. Let the dough rise until double;
this should take about 1 hour. Roll out the dough. I use a knuckle technique.<br />
<br />
4.Preheat oven to 500 degrees F. If you
are baking the dough on a pizza stone, you may place your toppings on the dough,
and bake immediately. If you are baking your pizza in a pan, lightly oil the
pan, and let the dough rise for 15 or 20 minutes before topping and baking it. I start mine out on the stove top in a cast iron pan. So far this has been the most successful.
I then finish it off in the oven.<br />
<br />
5.Bake pizza in preheated oven, until the cheese and crust are golden brown,
about 15 to 20 minutes<br />
<br />
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-84468332989225893632013-06-09T03:20:00.001-07:002013-06-09T03:23:39.570-07:00Spaghetti SeasonI recently posted a photo of one of my spaghetti meals and mentioned that it was still spaghetti season. Yes there is a season for spaghetti. Spaghetti season ends on the first day of summer and begins on the first day of fall. To me it is a cool weather comfort meal. In the summer for the most part I BBQ. I know that some of you eat spaghetti out of season but you really shouldn't. You wait all summer and then on that first day of fall....it's spaghetti time. Trust me it will make you love spaghetti even more. Here is one last photo of last night's meal and the recipe I use. I know it is not conventional but it is terrific and I am The Arrogant Chef.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqpKA0CbroVjDL8_87Bs1UIESPZ-OMZ4fHjOpnBL2VKuIrvHRb2rC5N3iHs_cuO7O9aMEs-Sv7zy6of85tUgK8NjQafcLQoVt1zZZXnrZ5kI0yPcOGWCvKLrrXtt_RUFnDsJKknoIuVI/s1600/spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqpKA0CbroVjDL8_87Bs1UIESPZ-OMZ4fHjOpnBL2VKuIrvHRb2rC5N3iHs_cuO7O9aMEs-Sv7zy6of85tUgK8NjQafcLQoVt1zZZXnrZ5kI0yPcOGWCvKLrrXtt_RUFnDsJKknoIuVI/s320/spaghetti.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDyS9dePweJN2qhSkGSTzBH6fblJZtOvHOyZRLQC8MgwL2k1iOVWrRbpDgH-ecSdqI195TqRhnwLiIT0KwZyupqOqDnpd9cVbjSEcT68LGKGDbbCRDYsMGUQkenDIZCMLPgSZBDREe0A/s1600/untitled-16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDyS9dePweJN2qhSkGSTzBH6fblJZtOvHOyZRLQC8MgwL2k1iOVWrRbpDgH-ecSdqI195TqRhnwLiIT0KwZyupqOqDnpd9cVbjSEcT68LGKGDbbCRDYsMGUQkenDIZCMLPgSZBDREe0A/s320/untitled-16.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<strong>Spaghetti Meat Sauce<br /></strong>4 tablespoons of salad oil</div>
2 lbs of beef<br />
2 large onions chopped<br />
2 cloves of garlic minced<br />
1 cup of celery chopped<br />
1 large green pepper diced<br />
1 tablespoon of salt<br />
2 6oz. Cans of tomato paste<br />
½ can of V8 juice (need to adjust to get the right sauce consistency just make sure the sauce is not to runny)<br />
3 tsp chilli powder (or more to taste)<br />
1/2 tsp cayenne pepper (or more to taste)<br />
1/2tsp curry powder (or more to taste)<br />
<br />
Brown beef in large pan; add onions garlic, celery, pepper and salt. Simmer 3-5 minutes. Combine tomato paste and juice chilli powder, cayenne, curry. Add to meat and vegetables. Simmer gently for 1-2 hours.The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-27046997043192470402013-05-26T14:11:00.001-07:002013-05-26T14:11:03.567-07:00Fish and ChipsMade some fish and chips last night. Instead of using pastry flour (I ran out) I used regular flour. It came out quite good. I also thinned the batter with a little more beer. Of course the fries were made with duck fat.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRplGLMXd8lYnx6Mtd94UzN9-DobHmt5T_y2TGaPUTUPRCQK3q9NeGlRXUY_0QqZSSOnsPXuHGfBKji5PT9lF1Q8vb3U5RLAxlifGcIdv-QKmZVq4HcaWOWMOebH69RojsUrpFoNvbD4/s1600/Fish+and+Chips-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRplGLMXd8lYnx6Mtd94UzN9-DobHmt5T_y2TGaPUTUPRCQK3q9NeGlRXUY_0QqZSSOnsPXuHGfBKji5PT9lF1Q8vb3U5RLAxlifGcIdv-QKmZVq4HcaWOWMOebH69RojsUrpFoNvbD4/s320/Fish+and+Chips-7.jpg" width="320" /></a></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-86884448423103060852013-05-25T11:33:00.000-07:002013-05-25T11:33:18.422-07:00Love Love Food.comChecked out this small local business today. Really interesting. Best of all I could not believe they had Slap Ya Mama seasoning. I have been ordering that on line. Now it is just a 5 minute drive away. Very nice array of specialty items. If you live in the area be sure to check them out. You can check out their Facebook page here <a href="https://www.facebook.com/#!/lovelovefood?hc_location=stream">https://www.facebook.com/#!/lovelovefood?hc_location=stream</a> or their website here <a href="http://lovelovefood.com/">http://lovelovefood.com/</a> <br />
Support local business!The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-36739476412754826982013-05-19T04:28:00.002-07:002013-05-19T04:28:40.748-07:00The Arrogant Chef Spicy Burger<span class="userContent">Such a beautiful day yesterday that I thought I would try to come up with a new burger recipe to make on my charcoal grill. Here is what I came up with. The Arrogant Chef Spicy Burger. Basically 2 pounds of ground beef, a few healthy shakes of Club House La Grille Montreal Chicken Spice, 5 or 6 good squirts of Sriracha Hot Chili Sauce, and a few healthy squirts of Worcestershire Sauce. Condiments were duck fat fried mushrooms, tomato, and the usual stuff. Of course no need to ask yes those are duck fat fries. And for you photography types taken with an 85mm f/1.8 Nikon lens. To spruce up the image a friend of mine made me a small barn wood table top. It is about 3 X 3 feet. Now I just need to get more props. This was a great tasting burger. </span><br />
<span class="userContent"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-nfpo_HeXO87VXHAPX-T9wSI1Hl9Yx1IuL4aHGhqWeuKEeQP1Ok-IFj7vU4hpU_RK8trZ3HFtdIrU-iL4QuiDou_6wqA-d9zc_J1dbsR9-VfwRln2k12x1DQGkpZ-bwDqaM6eJRnP4U/s1600/burger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-nfpo_HeXO87VXHAPX-T9wSI1Hl9Yx1IuL4aHGhqWeuKEeQP1Ok-IFj7vU4hpU_RK8trZ3HFtdIrU-iL4QuiDou_6wqA-d9zc_J1dbsR9-VfwRln2k12x1DQGkpZ-bwDqaM6eJRnP4U/s320/burger1.jpg" width="320" /></a></div>
<span class="userContent"></span>The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-72738004961708837142013-04-28T02:45:00.000-07:002013-04-28T02:45:04.875-07:00Spicy Cajun Oriental Shrimp Olive Salad with Wonton CrackersHave you heard of "<a href="http://37cooks.blogspot.ca/">37 Cooks</a>"? It is a great blog about cooking with wonderful recipes. I got this recipe from the site. It is from Linda Mire one of the 37 cooks. Just a great little salad. If you can't find Slap Ya Mama seasoning I think any good canjun seasoning would do just fine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xi0BsX7K-9BVzhFAdtqPcJ92PK4TRZCU2KFd9qpGuKQSU3p12esDETCCEdMEvRbUeFALF943ENUi0HcbvX9_DAjgys7aVuvcSI2dph2g5cAO8PbQbvmNKA-ezo5BscR48J5fPZ-czpY/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xi0BsX7K-9BVzhFAdtqPcJ92PK4TRZCU2KFd9qpGuKQSU3p12esDETCCEdMEvRbUeFALF943ENUi0HcbvX9_DAjgys7aVuvcSI2dph2g5cAO8PbQbvmNKA-ezo5BscR48J5fPZ-czpY/s320/salad.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Here is the recipe from Linda</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<a href="http://draft.blogger.com/null" name="OLE_LINK2"></a><a href="http://draft.blogger.com/null" name="OLE_LINK1"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: Calibri;">Spicy
Cajun Oriental Shrimp Olive Salad with Wonton Crackers</span></span></a><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Salad:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">2 cups
shrimp (peeled, boiled and chopped) *<o:p></o:p></span></div>
<span style="font-family: Calibri;">1/2 cup
water chestnuts (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 cup bean
sprouts (ends removed and diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 cup
celery (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 cup red
bell pepper (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 cup
green onions (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 cup green
olives with pimentos (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 cup black
olives (diced)<o:p></o:p></span><br />
<span style="font-family: Calibri;">Handful of
bean sprouts (end removed) for garnish<o:p></o:p></span><br />
<span style="font-family: Calibri;">Whole green
olives for garnish<o:p></o:p></span><br />
<span style="font-family: Calibri;">Black pepper
for garnish<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<span style="font-family: Calibri;">Place all
ingredients in a large salad bowl (except the garnish items). Cover with
plastic wrap and chill for an hour.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Dressing for
Salad:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">3/4 cup
olive oil<o:p></o:p></span></div>
<span style="font-family: Calibri;">1/4 cup rice
wine vinegar<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 teaspoon
Slap Ya Mama Original Blend Cajun Seasoning<o:p></o:p></span><br />
<span style="font-family: Calibri;">dash of sea
salt and white pepper<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<span style="font-family: Calibri;">Combine all
ingredients and whisk well. Set aside.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Wontons:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">12 wonton
wrappers (cut in half for triangles shape)<o:p></o:p></span></div>
<span style="font-family: Calibri;">Olive oil<o:p></o:p></span><br />
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-78273767723399620422013-04-20T18:21:00.002-07:002013-04-20T18:21:24.865-07:00Baked Chicken WingsNormally I like my wings deep fried in duck fat. Tonight I thought I would try a little healthier version of wings so I baked them. <span class="userContent">Ok the verdict is in. These baked wings are not bad at all. I think I still like the deep fried version better but these were pretty good and with a little tweaking they could be even better. Ingredients corn starch, chili powder, garlic powder, Slap Ya Mama seasoning, salt and brown sugar. Think next time I will cut back on the salt and chili somewhat. I just need to get them a little crispier.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGoxw4iw5RXq0EiJyuLrcarnFGTPUyqjiXXN5Ev5ctrffUXCliSaJdvxRwJKst9_k9JnOa6HIJ9eJ4whdPrKzgDgkQtNJkAXFlEisouHU5TJgcMngvG_XoaeLMIQXZqymCMM_ljxRu3c/s1600/baked+wings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGoxw4iw5RXq0EiJyuLrcarnFGTPUyqjiXXN5Ev5ctrffUXCliSaJdvxRwJKst9_k9JnOa6HIJ9eJ4whdPrKzgDgkQtNJkAXFlEisouHU5TJgcMngvG_XoaeLMIQXZqymCMM_ljxRu3c/s320/baked+wings.jpg" width="320" /></a></div>
<span class="userContent"></span>The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-71537902986877173412013-04-18T14:32:00.001-07:002013-04-18T14:36:56.023-07:00Feiny's RubsI am soon going to get a chance to try out some of Chef Feiny's Rubs. The food on his site looks absolutely delicious. I will be posting pics with comments on all of the foods I cook with Chef Feiny's Rubs. Can't wait. Until then visit his website at <a href="http://www.feintastingfoods.com/">http://www.feintastingfoods.com/</a>#The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-5928524913167895012013-04-07T06:41:00.000-07:002013-04-07T06:41:15.353-07:00Saturday Night DinnerSometimes you just want to play around with different ingredients you have in the house. Tonight I felt like having some wings. I had a tub of duck fat in the fridge so I thought I would fry them up in duck fat and then season them with Frank's Hot Sauce and a generous sprinkle of Slap Ya Mama seasoning. My wife bought a loaf of very fresh Italian bread. So I thought I would mix up a dipping oil using Tuyya olive oil. Tuyya is a very smooth, cold filtered olive oil from Morocco. Really nice taste. This was the result. Had this with a nice cold chardonnay. Not a bad way to start off Saturday night.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAlsNn5MBwS-5vz4eoNMlQEAIz9g90dgVFeAh9zhGy3jpXwcpAMwbdLX2pOoTA2K-rm5g-kvXMLAf2voFoHsH4O_FaDgO8SNjXse6_rqP8lCNMWEN8C4YtpkM0ePcwSGNDB5dwL3M34Q/s1600/dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAlsNn5MBwS-5vz4eoNMlQEAIz9g90dgVFeAh9zhGy3jpXwcpAMwbdLX2pOoTA2K-rm5g-kvXMLAf2voFoHsH4O_FaDgO8SNjXse6_rqP8lCNMWEN8C4YtpkM0ePcwSGNDB5dwL3M34Q/s320/dinner.jpg" width="320" /></a></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-85283887113588705242013-04-06T05:20:00.000-07:002013-04-06T05:20:31.621-07:00Tuyya Olive Oil: You Have to Try It.<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Experimenting With Pizza and Tuyya Olive Oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I am by no means an olive oil expert. I use it all the time
for cooking but up until now I have just bought the cheaper grocery store
versions. Recently I was given a bottle of Tuyya Olive Oil. The specs on the
oil are as follows:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmqqvYRU8aPvUzrAjHsYzHLmDBNONvxHMKSJxOT-hpeWWmhOAldW4N3kf252OhJ2d0fvMIK7EQTcjD6Lm1Sl85NLhiWt-i1zzEsqtd7tL9W2bPmTjgxJUqygoIFryrteLGXr6L8S78Ck/s1600/pizza3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmqqvYRU8aPvUzrAjHsYzHLmDBNONvxHMKSJxOT-hpeWWmhOAldW4N3kf252OhJ2d0fvMIK7EQTcjD6Lm1Sl85NLhiWt-i1zzEsqtd7tL9W2bPmTjgxJUqygoIFryrteLGXr6L8S78Ck/s320/pizza3.jpg" width="206" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2011 Vintage - Organic Single Estate Moroccan Extra Virgin
Picholine Ollve Oil. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">- From olive trees over 100 years old in Fkih Ben Saleh,
Morocco.<o:p></o:p></span></div>
<span style="font-family: Calibri;">- It is unfiltered, first cold pressed on a granite mill and
bottled within 7 hours after manual picking and sorting.<o:p></o:p></span><br />
<span style="font-family: Calibri;">-Available in Natural and Thyme and Bay Leaf<o:p></o:p></span><br />
<span style="font-family: Calibri;">-Thyme and Bay Leaf - 80 kg of each per 10000 kg of olives.<o:p></o:p></span><br />
<span style="font-family: Calibri;">-The picholine olive
is very high in polyphenols which means a longer shelf life and has a proven
antioxidant effect.<span style="mso-spacerun: yes;"> </span>(US National Library
of Medicine - http://www.ncbi.nlm.nih.gov/pubmed/20209466)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">In addition to the effects of the mono-unsaturated fatty
acid oleic acid, olive oil and olive extracts contain polyphenols with
remarkable health benefits. Of these, extracts concentrated for oleuropein have
been shown to lower blood pressure (BP) and cholesterol levels. Michael T.
Murray MD 2013-03-18 </span><a href="http://www.naturalfactors.com/caen/blog/2013/03/18/Olive-Polyphenols-Promote-Heart-Health-by-Affecting-Gene-Expression"><span style="color: blue; font-family: Calibri;">http://www.naturalfactors.com/caen/blog/2013/03/18/Olive-Polyphenols-Promote-Heart-Health-by-Affecting-Gene-Expression</span></a><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">So I thought I would try out a new recipe for pizza dough
that called for olive oil to see if it would improve the taste of the dough. <span style="mso-spacerun: yes;"> </span>An online friend of mine and pizza maker extraordinaire
David Cavanagh said that this was kind of a waste of good olive oil. I have not
really used olive oil much for pizza dough but this is what I found online
about the use of olive oil in pizza dough.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KTLCKn4rbXSbOgfOOU9dwOmeS_6CH6FPctCyRR4DxkU9yQ1V7GUMFqyuBCexPcbOgWBi_2iilb3WGy7tpW0HbU-bLVCdbs0pfdGrNspAWxhj1NmNh5vur99b34bpz-lq4_IM4PpVJTA/s1600/pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KTLCKn4rbXSbOgfOOU9dwOmeS_6CH6FPctCyRR4DxkU9yQ1V7GUMFqyuBCexPcbOgWBi_2iilb3WGy7tpW0HbU-bLVCdbs0pfdGrNspAWxhj1NmNh5vur99b34bpz-lq4_IM4PpVJTA/s320/pizza2.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Reasons to Use Olive Oil (from </span><a href="http://www.pizzamaking.com/forum/index.php?topic=864.0"><span style="color: blue; font-family: Calibri;">http://www.pizzamaking.com/forum/index.php?topic=864.0</span></a><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1) it makes the dough easier to stretch (improved
extensibility) by lubricating the gluten and starch molecules; 2) it captures
and holds the nice flavors released during baking, and also contributes its own
flavor components; 4) it helps to provide a better rise to the dough during
baking, as it traps gasses; 5) it produces a good mouth feel when the crust is
eaten; 6) it contributes to the browning of the crust, through heat transfer
(and oxidation) at high temperatures; and 7) when used on top of the dough, it
provides a barrier to migration of liquids from the sauce into the dough,
thereby preventing or minimizing a gum line (which is a no-no for professional
pizza operators).<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Here are my
observations:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I really don’t think it would have made much of a difference
which olive oil I used in the dough making process. The dough did have a nice
flavour, and very nice texture and the crust was a beautiful brown. But I
probably would have achieved this with a much cheaper olive oil. So why use
Tuyya? Well let me tell you. I made up a small dipping sauce using Tuyya, <span style="mso-spacerun: yes;"> </span>added some oregano, a little balsamic, a
little garlic and salt. I used it to dip the pizza crust. PURE HEAVEN. Maybe
the best part of the pizza tonight.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp4gcn4RIdqQqoHpXtgcuodt4X4aY8pspAOpMtz7JthRhQgRHBhmOILYG6APSNOUgohHx6TEDqds7ZOEkk-en5i_tsCW6ML2dz8YPsMEMfr9Ikr5xAQCUTcs_Yhbk76PynO_UbPwlcF0/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp4gcn4RIdqQqoHpXtgcuodt4X4aY8pspAOpMtz7JthRhQgRHBhmOILYG6APSNOUgohHx6TEDqds7ZOEkk-en5i_tsCW6ML2dz8YPsMEMfr9Ikr5xAQCUTcs_Yhbk76PynO_UbPwlcF0/s320/pizza.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<span style="font-family: Calibri;">I compared it to the grocery store version. First the smell
is fantastic. Wonderful smell of fruit. Smooth velvety taste in the mouth.
Definitely worth the extra dollars. I do agree with David though that these
olive oils should be used in such a way that you can get the full taste. Save
the cheaper stuff for the dough and use Tuyya straight up. I guarantee you will
love the taste!<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">The Arrogant Chef<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0tag:blogger.com,1999:blog-5466525287180907626.post-61129095803133714622013-04-02T14:39:00.000-07:002015-10-26T16:20:09.454-07:00Fettuccini With Ham and Mushrooms<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7gbv0Pt1TI96g3PBePswPbm8eg0uAx-p2ptrWAMrTOnhDG21aMTx1Aai4Clf2wNLor9Bu5YydheplOUid-AgzunZoPAydveIXKl74dDBdjQy7PnUG2fiDaFQ1qDFuBSxMTj-S_EW_GU/s1600/untitled-141510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7gbv0Pt1TI96g3PBePswPbm8eg0uAx-p2ptrWAMrTOnhDG21aMTx1Aai4Clf2wNLor9Bu5YydheplOUid-AgzunZoPAydveIXKl74dDBdjQy7PnUG2fiDaFQ1qDFuBSxMTj-S_EW_GU/s320/untitled-141510.jpg" width="320" /></a></div>
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">This is a delicious, easy to make recipe that can be made
any night of the week.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">1lb of
fettuccini (homemade is the best if you can make it)<o:p></o:p></span></div>
<span style="font-family: Calibri;">10 ounces of
mushrooms (you can try a mix to make things more interesting.)<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 spring
onions chopped<o:p></o:p></span><br />
<span style="font-family: Calibri;">4-6 sliced
of cooked ham. (great to use ham leftovers) You can also use pancetta.<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 ounces of
butter<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 ¼ cups of
heavy cream<o:p></o:p></span><br />
<span style="font-family: Calibri;">Chopped fresh
parsley to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Instructions:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Cook the
fettuccini in boiling salted water until al dente. Drain and return to pan.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">While the
fettuccini is cooking slice the mushroom, spring onions, and the ham. Heat the
butter and cook the ham, spring onions for about 3 minutes then add the
mushrooms and cook for about another five minutes stirring occasionally. Add
the cream, half the parsley, salt and pepper to taste. Simmer until sauce
thickens. Add the sauce to the fettuccini and toss well. Serve immediately and
sprinkle with remaining parsley.<o:p></o:p></span></div>
The Arrogant Chefhttp://www.blogger.com/profile/15279410842035554847noreply@blogger.com0