nomnerd

[nomnerd]

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[nomnerd]

Meaning of Feast: 2014

What does Feast mean to you? Does it mean celebration? Does it mean food?

From the Grilled Quail with Celeriac & Szechuan Pepper by Anita Lo at Night Market to the Pain Perdue with Tomato and Anise by Kristen Murray at High Comfort to the Kim Chi Fried Rice by Eggslut LA at Brunch Village, Feast Portland 2014 was not only a meaningful showcase of culinary talent and community, but it was also a meaningful showcase of how personal food can be.  If you caught Ruth Reichl wandering around Night Market (SHE WAS!) you could have stopped her (WE DID!) and talked to her for a while (*swoon*). Likewise, you could have stopped Gregory Gourdet from Departure and grilled him about Top Chef all in the same night. Or, watch a woman at the Bon Appétit dinner freak out that Aaron Silverman is actually preparing her oysters, as she opens the magazine to his picture, tosses it next to him and screams “THAT’S REALLY YOU!”

The food was amazing, but you know what made the food even more amazing? The people. All the people. From all the chefs to all the people attending to the purveyors and artisans. You’d look around and all you would see is people, talking to other people and having conversations with each other, and they were brought together by that one dish.

They’re definitely onto something here in Portland. They’re breaking down the boundaries between the delicious dishes, the chefs that create them, and the people that enjoy them.  What Feast then turns into is not only a celebration of food, but a festival where relationships are built and fostered through food.  It’s a festival that brings people together and uses great food to create an open dialogue between chefs, the people attending, and local growers and artisans.  The result is something only comparable to Thanksgiving or Christmas Dinner, where the food just disappears and all you are left with are people you met and stories they shared.

So what does Feast mean to me? well after this past weekend, that’s an easy question to answer: Feast means Family.

I hope to see you all at the table next year.

[nomnerd]

Bon Appétit Hot 10 Dinner

The food tasted like it was put together with magic and sprinkled with pixie dust. It was a gathering of some of the most amazing chefs our nation has to offer, and trust me it didn't disappoint. 

The Bon Appétit Hot 10 dinner was held at Ava Gene's here in Portland and featured past and present winners of the Hot 10 award. Hosted by Editor (see:stylist) In Chief Adam Rapoport & Restaurant/Drinks guru Andrew Knowlton, this stellar group of culinary superstars rocked the night away. The lineup:

Philip Krajeck, Rolf and Daughters (Nashville, TN)

Joshua McFadden, Ava Genes (Portland, OR)

John Taboada, Luce (Portland, OR)

Ari Taymor, Alma (Los Angeles, CA)

Rachel Yang, Joule (Seattle, WA)

Aaron Silverman, Rose’s Luxury (Washington, DC)

Now the menu:

Now that you’ve let that menu stew in your brain a bit, the biggest hit of the night was definitely Aaron Silverman.  His restaurant, Rose’s Luxury in Washington DC was awarded the top new restaurant spot via Andrew Knowlton in Bon Appétit magazine this year, and there’s no doubt this guy kills it.  I mean, look at him rock those oysters next to his Bon Appétit profile...

The man is #1 in the nation. 

Here's a sample of the night's delights:

People: The lamb from Ari Taymor. The Squid Ink Spaghetti from Philip Krajeck, the Grilled Octopus from Aaron Silverman, and the Farro Pie from John Taboada. I would have taken more pictures of the food, but I was too busy eating everything there. Seriously.  For the first time in my life, I just ATE THE FOOD before taking pictures. Life changing...

Many thanks to the rockstars at Ava Gene's 

Another shot of the All-Star Kitchen:

As the cocktails were concocted and the wine flowed, old friends and new friends basked in the ultimate culinary feast, for one night only. Beautiful stuff. 

Cheers.

[nomnerd]

Interview Feast: Chef Lee Ann Wong

One week from now, on Friday at Feast Portland, the iconic Zidell Yards on Portland’s illustrious waterfront will play host to an eclectic sold out Night Market celebration of global street food featuring Asian, Italian, Indian, Argentinian dishes, and many more diverse culinary delights sure to satisfy any appetite in the world. One of the chefs bringing her diverse cuisine to the Feast Portland scene this year is Chef Lee Ann Wong, a native New Yorker, who recently opened Koko Head Cafe, an island style brunch house, in my beautiful hometown of Honolulu, Hawaii. I was fortunate enough to have Chef Wong, who recently just wrapped up the Hawaii Food and Wine Festival, take some time from her busy schedule to provide me with not only some insight into her utilization of sustainable local ingredients for her cooking, but also why she chose Oahu, Hawaii as a place to share her culinary artistry. Chef Wong also shares what she is looking forward to, and is cooking (hint: dumplings) this year at Feast Portland.

How has local hawaiian food influenced you and your cooking at Koko Head Cafe?

“Being a born and bred New Yorker, moving to Hawaii has changed the way I think about the concept of sustainability. The desire to truly pay attention to where and how we are sourcing our ingredients, and the fact that we are on a rock in the middle of the Pacific Ocean, has led me to turn to native Hawaiian resources such as locally produced kalo products such as poi and pa'i'ai, ulu, meat, poultry, and dairy, as well as partnering with small farms and business owners in Oahu and around the neighboring islands. We are an active part of a current movement to revive true kalo culture, featuring 100% organically produced kalo/taro dishes such as our Alohi Cakes and Eggs Haloa. I am fortunate to have also had plenty of experience with various Asian and Pacific Rim cuisines, which play a large role in our flavors and concepts here at the Cafe. I would like to think we serve reinvented brunch fare, with a seriously (fun) Asian twist.”

What made you decide on O’ahu as the place to settle down and share your cooking with the world?

“I met my boyfriend, who is a partner and farmer at Hawaiian Fresh Farms on the North Shore, 2 years ago. I told him my friends always said I would marry a farmer so I was coming back for him. After a year and a half of a long distance relationship and many flights between NYC and Honolulu, I moved to Oahu last December 2013. My partnership with Kevin Hanney of 12th Ave Grill and Salt was extremely fortunate in its timing, and when he approached me about opening a brunch concept, I already had a menu ready to go as I was envisioning several different concepts in Hawaii at the time in the hopes of something (like the phone call from Kevin) happening. Thus Koko Head Cafe was born. We are an island style brunch house, serving daily, focusing on reinvented brunch classics while showcasing locally produced and sourced ingredients.” 

The Pancakes at Koko Head Cafe (woah).  Photo Credit: Koko Head Cafe

You’ve traveled across the globe & have quite the diverse cultural palette, do you see yourself as a modern culinary ambassador of Asian-Pacific-American cuisine?

“Ha! I would never presume to call myself the ambassador of anything other then a giant appetite and a whole lotta fun. I am very lucky to have had the opportunities I have had in traveling and working in kitchens around the globe. I have spent the past 5 years traveling to Japan and working in kaiseki kitchens, and last year I spent a month in Malaysia. Coming to Hawaii has been a wonderful learning experience, as it is a crossroad in the Pacific for both Western and Eastern cultures. At the cafe I get to utilize flavors and ingredients from all over the world but I like to play to crowd favorite ideas by blending Pacific Rim cuisines such as Korean, Chinese, Thai, Vietnamese, Indian, Japanese, and of course Hawaiian.” 

What brings you to Feast Portland?

“I have been invited by the Festival to participate in the Night Market event. I love Portland, having visited last time to feature restaurants on "Unique Eats". I'm excited to be part of this festival because of its unique location and culinary scene. I'll be cooking signature breakfast dumplings from my restaurant, Koko Head Cafe, utilizing locally produced proteins and ingredients. It happens to coincide with the recent release of my cookbook, "Dumplings All Day Wong", and I'm pretty sure everyone I know gets excited abut dumplings regardless if it's morning, noon, or night.”  

Portland is really becoming the “it” city for great food in the Pacific Northwest. Whose dishes out of everyone participating in Feast Portland are you most excited to taste?

“I'm huge fan of Naomi Pomeroy, Andy Ricker (who was just here in Hawaii for our food festival), and can't wait to try my old pal Greg Gourdet's restaurant (who I used to work with in NY).  In general I'm excited to get back to the mainland to sample a bit of fall flavor and seasonality, which I miss dearly. I'm sure I'll be blown away by the food, wine, whiskey, and beer this weekend regardless.” 

What’s next for you?

“Kevin and I are working on our next concept, which will be a dinner concept close by to the Cafe. I am looking forward to turning this particular idea into reality as it is one I have sitting on for quite some time and I think (hopefully) it'll be just what the neighborhood needs. Stay tuned.”

You can preview and buy Chef Lee Ann Wong’s new book “Dumplings All Day Wong” on Amazon, and stay up to date with her via Twitter at (@leeannwong) and (@kokoheadcafe).

Be sure to get your tickets to Feast Portland events soon before they sell out, and learn more about Feast Portland Fighting Hunger through the No Kid Hungry Campaign.

See you all next week for FEAST...

[nomnerd]

Part 4: Finally One Week Until Feast

Guys & gals, Feast is almost upon us. In one week, the best chefs from around the nation, along with breweries, wineries, and artisans from across the Pacific Northwest, will descend upon the city of Portland for 4 days (and nights!!) of tasty bites, plentiful drinks, & glorious dinners.  It all kicks off one week from now at the Widmer Brothers Sandwich Invitational at Director Park, and the beginning of the Feast Portland Dinner Series, featuring amazing dinner courses created by top chefs throughout the nation at restaurants around the city.  One of the big highlights of Feast Portland are the Friday & Saturday Oregon Bounty Grand Tastings, a 5 hour long food & drink affair at Pioneer Courthouse Square, which I will be spending most of my entire day at (and photographing relentlessly so you can vicariously eat through my photos).

In between enjoying bites and drinks at the Grand Tasting, the festival has several Tasting Panels happening around the city, where you can get expert advice on perfecting your favorite cocktail or even picking out a great bottle of wine. And if you have a penchant for the high life, don’t miss out on High Comfort at The Nines, an evening gala filled with food, glamour, and bubbly. Did I mention that tickets are still available for all the aforementioned events? *wink*

Want pics of last years festivities to ease you into the upcoming Feast week? Have a look.

I’ll be tweeting, instagramming, & blogging all the festivities next weekend, as i’m sure tons of other people will be, and if you’re attending, use & search the #FeastPDX hashtag to view news, pictures, & updates on the event throughout the weekend. Most importantly, TELL ME IF YOU’RE COMING. I wanna see you. seriously. I’ll even buy you a free drink. 

See you all next week at Feast!

[nomnerd]

An Opinion: The Word Foodie

Foodie.  Anytime someone says it, I immediately look around as if they had uttered the Dark Lord's name, but then I realIze that they are, in fact, referring to me. It’s almost as if someone called you a Belieber. Right? But, do I really want to be called “foodie” or “the food guy”? Full disclosure: the website IS called nomnerd, in which the operative word “nom” is banned (as well as the word foodie) via Legendary Raphael Brion Canon.

Now I can’t comment on the consciousness of others, but my gripe with the word is that it ropes ALL food lovers into one single fad-induced subculture, which, by association becomes the basis for ALL people that love food. However, I do believe that ever since the advent of celebrity chefs, reality cooking shows, & the Food Network, the word has firmly planted its marketing grasp on the world.  I mean, we just really did to food, what we do with everything else that enters pop culture lexicon: we bastardize it, then we proliferate it.  It just so happens that with the advent of social media and increased visibility of celebrity chefs on television, the word foodie was provided a great medium at which to thrive.

On one hand, it’s a cute, teenage-humdrum sort of word just thrown around to describe everyone that enjoys food, but on the other, who’s to say the person next to me devouring a Jumbo Jack isn’t experiencing the same orgasmic experience as I am while eating escargot?  I’m not one to judge. So, lets just let bygones be bygones, grab some drinks, eat anything we want, and enjoy each other's company, because in the end, isn't that what food is about?

Now back to the original question at hand: Do I want to be called “foodie” or “the food guy”? The answer is simple: Call me whatever the hell you want, I’ll still be eating.

[nomnerd]

Part 3: Brewery Feast

This post was supposed to be entitled Distillery Feast, but I ended up falling in love with a bottle of Kölsch German style ale from Double Mountain Brewery that I picked up from a local market here in Spokane, so enter Brewery Feast!

Glorious bottle isn't it? Actually, Double Mountain Brewery is located in Hood River, Oregon, and later this month, I get to explore (See: drink) all the beauty that is Oregon craft beer. Check out this BREWTASTIC lineup at Feast Portland.

Thirsty yet? Now try pairing some rockstar craft beer from local craft beer pioneers Widmer Brothers with sandwiches made by the some of the nations best chefs such as Hugh Acheson & Chris Cosentino, and you have the Widmer Brothers Brewing Sandwich Invitational, an all out sandwich explosion featuring world class chefs showing off their eclectic interpretations of the humble sandwich on Thursday, September 18th from 6pm-9pm.  Now I won’t be at this event, because I’ll be attending the Hot 10 dinner, but have no fear, follow the hashtag #FeastPDX on Twitter & Instagram for all the best pics & coverage of the event.

As for the rest of that BREWTASTIC lineup mentioned earlier, I’ll be seeing them at the Oregon Bounty Grand Tastings on Friday and Saturday.  Both the Friday & Saturday tastings will feature OVER 15 different craft breweries from across Oregon, so not only will it be a microcosm of food from all over the nation, but it will also be a giant tasting event of all the great beers Oregon has to offer, and trust me, thats A LOT of great beer my friends. I’ll be snapping photos (not blurry, I promise) throughout the event, and I can’t wait to share what’s in the bottles and steins of everyone at the event via my Twitter & Instagram feeds.

Also, if you feel like dropping by Portland and volunteering for FeastPDX, fill out an application NOW.

Likewise, if you feel like dropping in and eating great food and celebrating Oregon craft beer with me, that’s an option too. *wink*

2.5 weeks until we Feast…

[nomnerd]

Part 2: Feast of Wine

Have you read Part 1: Preparing for a Feast yet?

With over 30 different wineries in attendance from all over the Pacific Northwest, Feast Portland is the premiere event for the best wines throughout the region.  Not only are the wine tastings abound this September 18th-21st in Portland, but they’re also being exquisitely paired with the greatest dishes the nation’s best chefs have to offer.  Before we here at nomnerd report back on and mercilessly photograph these amazing wines (regardless of inebriation), you should take a look at this list of wineries attending Feast Portland, and prepare to be blown away by these aptly named Tasting Panels, both of which are hosted by Bon Appétit’s wine insider David Lynch of St. Vincent Tavern, and featuring some amazing wineries from the region.

Chardonnay Is For Lovers

Tiny Bubbles

Both of the above Tasting Panels are being held at the beautiful Portland Art Museum and are sure to give tons of insight into the world of wine and its intricacies. I, myself, will be stopping by the Chardonnay panel just to get some insider advice. 

Speaking of wine, I'm sipping (see: drinking) some Columbia Crest H3 Chardonnay from Columbia Crest winery in Patterson, WA, which is a small town along the Columbia River about half way between Portland, and Spokane, WA (which is where I currently reside).  

Now you might be asking, What does H3 stand for? That would be Horse Heaven Hills, an American Viticultural Area in Southeast Washington. In layman's terms, it’s a special piece of land that grapes can grow on, that benefits from the weather, elevation, and other natural circumstances, which in turn makes the grapes taste awesome, and therefore makes the wine taste awesome. Trust me, it makes the wine taste amazing.  

Columbia Crest will be one of the many wineries that will be sharing the fruits of their labor (literally) at the Oregon Bounty Grand Tasting on Friday, Sept 19th & Saturday, Sept 20th from 12p-5p in Pioneer Courthouse Square, so if you're in the area, and feel like joining me for some food, wine and more food and wine, grab your tickets and swing by. It's $60 for 5 hours of food & drink, and some amazing company.

See you next week for Part 3: Distillery Feast

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[nomnerd]

Part 1: Preparing for a Feast

                          This year I have the awesome opportunity to cover Feast Portland, an amazing food festival sponsored by Bon Appétit and taking place in the beautiful city of Portland this September 18th - 21st. As all of you very well know, I have a voracious addiction for throwing tasty food pics on Instagram & Twitter, and seeing as how a lot of you are scattered across the globe and unable to partake in the bountiful feast with me, I can't wait to share every single event with you via Twitter, Instagram, & a special Feast Portland section here on the nomnerd blog. For those of you in the Pacific Northwest, COME DOWN TO PORTLAND and let's celebrate and Feast together!

Here’s some insight on the events that I’ll be attending:

The Hot 10 Dinner: Celebrating Bon Appétit’s Best New Restaurants in America

Past & present recipients of Bon Appétit’s “Hot 10” short list of the best restaurants in America come together for one amazing night at Ava Gene’s to create a mind-blowing multi-course (See what I did there?) dinner, which I'm sure will break my camera if I take pictures of the food. Oh, it’s also hosted by Bon Appétit’s Editor in Chief and former GQ boss Adam Rapoport and Bon Appétit’s supreme Restaurant and Drinks Editor Andrew Knowlton.  So I best be buying a pair of button up jeans and studying a cocktail book.

The Friday AND Saturday Oregon Bounty Grand Tasting presented by Alaska Airlines

Imagine ALL the amazing food you’ve ever tasted in Oregon.  Now imagine all that deliciousness and more all within Pioneer Courthouse Square, and you have the Oregon Bounty Grand Tasting.  Eat, drink, and be merry all afternoon while taking advantage of culinary delights from amazing Oregon chefs such as JBFA winner Naomi Pomeroy of Beast, Jenn Louis of Lincoln, and many more.  I can't even list the amount of wineries and breweries at the Grand Tasting without making a separate post. Also, Top Chef Season 9 winner Paul Qui of Qui in Austin, TX will be there! Did I mention tickets are still available and we should hang out?:

Friday Grand Tasting Tickets

Saturday Grand Tasting Tickets

USA Pears Night Market at Zidell Yards

Street food. Global street food, from Oregon’s most amazing international culinary elite, and tasty international bites from amazing chefs from all over the nation such as Lee Ann Wong from Koko Head Café in Honolulu, HI (my hometown!!!) and the legendary Anita Lo from Annisa in New York City, NY. Not to mention the plentiful Oregon craft breweries, distilleries, and wineries in attendance, this should be one amazing event under the stars, and I can’t wait to bring you all vicariously there with me.

Oregonian Media Group High Comfort at The Nines

I may need to rent a suit and pop my collar because this going to be the most luxuriously delicious event of the weekend.  Held on Saturday, at the premier hotel in Portland, The Nines, High Comfort guarantees to push comfort food past its comfortable limits, and with chefs such as Ed Lee from 610 Magnolia in Louisville, KY and Jamie Bissonnette from Toro in Boston, MA along with many other amazing chefs from across the nation, High Comfort is sure to be the “Must Attend” event of Feast Portland. Coincidentally, tickets are still available for this event as well *wink*

Tillamook Brunch Village

Thank goodness this is a brunch, because it’s the day after High Comfort, and I may need to sleep in for a bit.  Think about the most amazing chefs from the Pacific Northwest and across the nation all gathering to make some amazing brunch food. Bacon, eggs, and some Duff Goldman from Charm City Cakes West in LA is all I need, along with a cocktail competition to get me going again. Tickets?

Come join me and lets Feast! 

Up Next: Part 2: Feast of Wine

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[nomnerd]

Joy of Cooking Week 15: Salmon

This week we do Salmon.  Now salmon can be done plain or with vegetables or any accompaniments you prefer. Grilled, baked, pan-fried, and any which way you want.  This week I'll do pan-fried salmon, with a sunny side up egg, and a side of mushrooms.  Ready?  Grab your salmon!!

Alaskan or Atlantic will do... I'm doing Atlantic.

First put about a 2 teaspoons of olive oil (EVOO) into a non stick pan and heat it on medium high.  Now put your salmon in SKIN UP and let it cook for about 6 mins before you flip it. like this:

While your salmon cooks, lets start the mushrooms! Slice 2 mushrooms (I just bought some regular ones from the store) and heat them in a small pan with some minced garlic and a little butter. (I used about a teaspoon/clove of garlic, & a little tiny piece of butter) After they heat for a bit, add some heavy cream (about 1/8 cup) and give it a little toss around the pan :)

Now go back to your salmon and flip it over!!!

Ooooo... now doesn't that look great? Now give this baby about 6-7 more minutes!  Take your mushrooms off the heat and set them aside. Let's make our sunny side up egg!

Put a teaspoon of olive oil in the pan after you remove your mushrooms, and crack your egg in it like this:

Secret to a great sunny side up egg?  Start it off on high heat and let the outside cook until you can see very little of the membrane, then, add a tablespoon of water and cover the pan for 2-3 minutes *wink*

Now take out your salmon, plate & garnish everything, and you'll get this:

Everything work out ok? Good!

See you next week!!

[nomnerd]

Joy of Cooking Week 14: Maryland Chicken

This week we tackle Maryland Chicken from the Joy of Cooking.  Also, have you seen my Cooking Kickstarter for this project? http://kck.st/1ncOhL8  

Let's get started! You will need:

A chicken (about 3 1/2lbs) Basically pieces you would use for fried chicken or some boneless chicken breasts. I used boneless chicken breasts.

1/4 cup flour

1/2 tsp salt

1/4 tsp paprika

1 beaten egg (+ 2 tsp water)

bread crumbs

oil and butter for frying

First add the flour, salt, & paprika to a bag and shake to mix.

Now grab your chicken and add it to the bag and SHAKE.

Prep your bread crumb mixture and your egg mixture in separate bowls.  I used half japanese bread crumbs and half regular bread crumbs (for texture!!) I also use a grater to make my bread crumbs *wink*

Now preheat the your skillet (I used cast iron) with about 1/4 inch of oil and 3 tbsp of butter!

Give your chicken a quick dredge in the egg mixture and then breadcrumbs and put them in the hot hot skillet.

After about 5-7 minutes flip them around and brown the other side.

Now brown this side for 5-7 minutes and turn the heat down to medium low. Let the chicken sit (that's right) and cook until tender. Roughly about 25-30 minutes.

After the juices run clear and your chicken is tender, take it out of the pan and set it on a plate.

At this time you can do a gravy~!  You can do a simple country style gravy packet from the store in another pot, OR you can make your own. I made my own.

For this, I poured a cup of milk into the pan that I made the chicken in (all that residual butter and chicken flavor!), then I thickened it with some cornstarch and seasoned with salt and pepper. Instant gravy!

Now, you can plate your dish and you're done!

See you next week for a dessert of some sort from the book!

[nomnerd]

Joy of Cooking Week 13: Steak

Happy Summer everyone! This week we're kicking off the hot season with steak, so get:

A piece of beef (we won't get too specific into cuts of beef here, because we wanna cook and have fun)

a cast iron skillet (I find that using a cast iron skillet is the best way to get a nice crisp sear on your meat and add flavor)

kosher salt

ground pepper

Get all your ingredients NOW.

Put the pan on the stove, set it to medium high heat, and let it heat up for about 10 mins. Then, season your beef with a generous amount of kosher salt and pepper.

Now take your beef and lay it (gently) in the hot pan...

After 5-6 mins (medium rare), flip the beef over to cook the other side.  Now, I know you're all asking: How can I tell when the damn thing is done?! For that, I recommend the Finger Test (http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/)

After you've checked and cooked your beef, take it out AND LET IT REST ON THE CUTTING BOARD FOR 5 MINUTES BECAUSE ITS STILL COOKING.

After you've let it rest for 5 minutes, cut it up and Enjoy!  See you all next week!

And I have a cooking Kickstarter to help me along with my challenge (https://www.kickstarter.com/projects/1359735106/my-joy-of-cooking-challenge)

Thanks for looking!

[nomnerd]

Joy of Cooking: Kickstarter

Hey everyone, I started a Joy of Cooking Kickstarter for my challenge!

[nomnerd]

Joy of Cooking Week 12: Milk Eggnog

It's Christmas in June, so.... EGGNOG.

Recipe:

Grab all the ingredients above NOW.

NOTE: I used some awesome honey and some vanilla. I also used a cocktail shaker.  I didn't put any alcohol in mine because.... I didn't have any.  Sad face.

Add all the ingredients to the shaker, toss some ice in, and shake that thing up like a crazy person. After that, pour it in a glass, dash some nutmeg on top, and drink up!

[nomnerd]

Joy of Cooking Week 11: Hunter's Chicken Cacciatora

...or: chicken cacciatore... ready?  The recipe:

It's an easy one this week! Thank God. Any who, get a pot and get the above ingredients!

Note: feel free to sub the 3lb chicken with some random chicken pieces/breasts like I did.

Now, add some olive oil to the pot, get it hot, then add in your chicken pieces. Give them about 5 minutes on each side to get them brown.

After the chicken browns, slice up your onion and get your herbs/spices/tomatoes/dry white wine all lined up!

Note: I used a 1.25 pound can of Diced Tomatoes (I sliced my recipe in half) and I used a Sherry cooking wine.

Now add in your vegetables and spices and bring to a boil!

After the chicken/sauce reaches boiling, cover the pot and let it simmer for an hour.  I let mine simmer for about 1.5 hours.  Cook time will absolutely depend on the type of chicken pieces used, pot size, etc... So, keep that in mind.

Afterward you'll get something like this:

Now plate your chicken, put some of that awesome sauce on it and BOOM! You're done :)

See you next week !!!

[nomnerd]

Joy of Cooking Week 10: Brownies

You love brownies right?! well here we go... The recipe:

Note: 'Nut meats' mean NUTS (optional)

Grab the above ingredients NOW and set your oven to 325

First cream your butter.  I left the butter out until room temperature so it would be easier to cream, then I used a fork on it to break it down:

After your butter has been thoroughly creamed, add in your sugar and mix it with a rubber spatula until even consistency:

After the butter and sugar have been mixed evenly, lightly beat the eggs in a separate bowl, then add them to the butter and sugar mixture and mix until you have an even consistency like this:

Now, prep your chocolate!  I used Trader Joe's dark chocolate which is 85% cacao.  I chose 85% because I wanted it to be a little bittersweet to balance out the amount of sugar that the recipe called for, but you can use any (baking) chocolate you want.  I recommend anything over 70% :)

I used the "melt a little, then stir" method to prep my chocolate in the microwave.  You end up with this:

So now you have two separate bowls: one with the butter/sugar/egg mixture and one with the chocolate:

Next, add the chocolate to the sugar/butter/egg mixture and stir:

Now add in the flour and vanilla and mix it until even consistency:

Now your mix is all prepped!  Now get your 8x12 pan (or any sized pan) and line it with wax paper (i also sprayed some cooking spray onto the wax paper)

Now add in your brownie mix and spread it evenly throughout the pan:

Now throw it in the oven for about 30 mins, then take it out, and you'll get THIS:

Now wait for it to cool, then cut and serve! You will end up with chewy, chocolatey, awesome brownies!

See you next week for..... 

[nomnerd]

Joy of Cooking Week 9: Deviled Eggs

Alright, its deviled egg week, and all you need to remember is VINEGAR and PIPING. Here we go:

Now this recipe is a bit ambiguous with ingredients so, get THESE:

Best Foods Mayo (cause its the best)

yellow mustard

white vinegar (important for tang!)

eggs

salt & pepper

paprika

..and If you want, but I LOVE it: bacon & maple syrup <--serious

First, grab your eggs, I used 2 of them. BOIL YOUR EGGS. If you don't know how to hard boil an egg, visit YouTube, there are LOTS of videos :)

After your eggs are done, rinse them under cold water and then peel them. Next, cut them in half lengthwise and scoop out the yolk.

After all the yolks are in the bowl, crumble them with a fork into small tiny pieces. Now, add your mayonnaise (largest amount, about 1/4 cup) mustard (second largest, probably an 8th of the amount of mayo you put in) then your vinegar *important* (just a tiny bit for tang), and salt & pepper to taste !

The ratios aren't listed in the recipe, but use your amazing palette to season your egg mix and take it to a nice even consistency!! 

Now the fun part. You could scoop the eggs into your egg whites but: Protip: Load your egg mix into a small ziplock bag, cut off the tip and pipe it into your egg whites! It creates a much more even distribution and evens consistency!

Now at this point you can top with paprika and serve, BUT why stop there?? I like to crumble up a little bacon, put it on top, and run a light drizzle of maple syrup across the top.  Trust me, the sweet/tangy/creaminess will be AMAZING and your taste buds will thank you.  TRUST ME. Then you get:

They are UBER DELICIOUS. I'll make them for you if you email me. See you next week for: I don't know yet.  Shoot me and email if you have suggestions. Happy Cooking!