Category: Cooking Tips


It’ssssssss TIME!!!!!!!!

TIME TO CLEAN THE REFRIGERATOR!!!!!!!!!!!!

No, there never is a time that we “want” to clean the refrigerator….but it does have to be done!! So, why not make it fun!!!!!

Enjoy!!

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Use coffee grounds to deodorize your hands after handling garlic, fish, onions or even after smoking. Simply rub damp grounds onto your hands as if you are trying to lather soap. Rub your hands for a few minutes and then wash away with soap and warm water.

Fill a small bowl with fresh coffee grounds and place them into the back of your refrigerator or freezer. Working much like baking soda, the coffee grounds will quickly absorb and foul odors from old foods, fish and other items to keep your fridge deodorized and smelling great.

Tap your coffee grounds into your garbage disposal each morning instead of tapping them into the garbage bin. Running fresh or used coffee grounds through the disposal will help to remove pieces of food and bacteria which cause odor. If your disposal is particularly smelly, add a dozen ice cubes to the drain and place your coffee grounds on top. This will slow the time needed to move the ice and coffee through the disposal for a deep cleaning.

Spread your used coffee grounds out on a baking sheet and allow them to dry thoroughly. Once dry, place the grounds into the toe of an old nylon stocking and tie a know. Hang the stocking to deodorize closets, garages or other small damp places to prevent a mildew smell.

We love to chop on our cutting boards…whether it be fish, raw meat, vegies, lettuce…you name it!!  BUTTTTTT…..do you clean/sanitize your cutting board after cutting say, chicken…and before you start cutting up fresh vegetables?????

Let me show you an easy way to make sure that you do not transfer any little “buggers” that could lead to “foodborn” illnesses!!

Bottom line is : “ALWAYS CLEAN IN BETWEEN”

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So, you need to make something quick for dessert…you look around and what do you do???

You find 4oz semi-sweet chocolate and chop it up

Then you find 1/3 cup of heavy cream somewhere in your fridge

Then 1 TBS of light corn syrup or Karo syrup…

In a small saucepan, mix the cream and syrup and heat until bubbling along the side..DO NOT SCALD..

Then take off the stove and pout it over the chopped chocolate that you have in a bowl.  Let it sit for a second and start to melt the chocolate,  then get a whisk and “whisk-it-up” until it is smooth and then VOILA…pour it over some vanilla ice cream and you are set!!!  Your guests will LOVE it….trust me!!! hahaha

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Has it happened to you???  You have planned a great meal and then, something goes wrong!!!  The meat is not cooked enough….or, as in my case tonight, the culprit….red potatoes!!!

It was going to be a great accompaniment to a sirloin steak and grilled asparagus…these cute little red potatoes that you cooked half way, then cut in half and scooped out part of the potato….only, the potato was still hard…it was not cooked enough!!! Hmmm, I mutter….”now what would Julia do”???!!!  She’d probably down a good glass of wine, or maybe two…say a swear word under her breath….fondle the pearls around her neck…but then, she would go into action!!! And that’s exactly what I did…!!! But, I drank a negra modelo…said the *F* word a few times and seeing that I don’t have pearls, I just went into action!!!!  I figured by adding bacon and onions, you can NEVER go wrong no matter what!!! The smell and taste of bacon can cure any mistake you may ever have in the kitchecn…be sure to ALWAYS have it on hand!!!  So, this is the revision of my original plan, but everyone loved it…and the nice bottle of cabernet enhanced not only the taste of the beef but also the bacon!!! hahahaha.  Do enjoy, it’s easy and it is good!!!

So, “new revision” receipe for Parmesan Potatoes

  • 4 med red potatoes
  • 1 TBS olive oil
  • 1/4 c minced onions
  • 3 slices uncooked bacon (more  if you like bacon!)
  • 1 TBS minced garlic (from the jar is easiest)
  • Salt/Pepper
  • 1 tsp red pepper flakes
  • 1/2-3/4c of parmesan cheese
  1. Cook potatoes in boiling water until tender…about 20 minutes over   med heat and then drain.
  2. Heat oil in skillet and cook onions, bacon and garlic & saute until bacon almost cooked and set aside.
  3. Cut potaotes in half and then cut into bite size pieces and put into pan with some olive oil and saute for 2-3 minutes and then add bacon and onion mixture and put on low/med heat for 15-20 mins or until golden brown.
  4. Right before you are aboout to serve, top with parmesan cheese and cover with lid to melt…and then voila…people will love it!!

This served 3 of us and there were NOOOOOO left over potaotes….(oink..oink!!!)

 

My favorite meal, whenever I go out to dinner, is rack of lamb.  Add a mint jelly sauce with it, and I am in heaven!  With that being said, last night as we “apprentice chef’s” were preparing for our “grand event” tonight….I volunteered to help the head chef, Justin, with preparing the lamb.  Now, this is where being in a restaurant kitchen gives you a whole new prospective of how things are prepared….things that we, the patron, have NO clue!!!

Inorder to “prepare” the rack, you have to cut away the fat from the meat…exposing the lamb, and of course leaving some on as not to dry it out. Ok, that was not difficult….BUTTTTTTTT…..do you realize, that the bones have this “membrane” along with fat, that has to be scraped away so that the bone is “clean”??? Oh sure, sounds easy enough but do you have any idea of how difficult it is to “scrape” this stuff away??? You have to use more angles, turning the the rack all sorts of ways, to get that membrane off the slippery bone…and can you say “time consuming”?????? I was turning it so many ways that i thought carpal tunnel syndrome was going to take over my right hand!!!!!

By the time Justin and I finished “dressing” 26 packages of lamb, my legs were cramped from standing soooo long, my knife that i so proudly sharpened, was now dulled to a butter knife and I said that I am going to go out and say to the crowd, before anyone takes a bite of their “rack of lamb”…..”excuse me, but before you cut into the exquisite grilled rib chop I want you to look at how clean and smooth that rib is…infact, rub your fingers over it and feel the smoothness…then take a moment and bow your heads…..OOOOMMMMMM…!!!

There….thank you….I just want people to appreciate how much work is put into appearance…that’s all!!!! hahahaha

Bon Appetite!!!