There are reasons I like Ohio, but getting good Pizza that I like is nearly impossible (it hasn’t happened yet). So I’ve set myself on a quest to create a pizza that I like.. I know it’s not everyone’s style but to me a New York street pizza and a Neapolitan style are the best. One you drink with beer the other with wine. Ok, so that’s not a hard-line rule because I’ll drink beer with both. Any way if you want to follow my quest, it’s not going in the regular blog section. I’ve created a separate page that you can reach in my menu, or by clicking here: Pizza Adventures
Pizza Time !!
Posted in Pizza
Leave a comment
Cream of Tomato Soup
Makes a cold day better
I can still remember coming home from school or playing outside on a snowy day frozen to my core, and smelling the cream of tomato soup and grilled cheese. Of course it was Campbell Tomato soup back then, which I have to admit still hits home with me today. I’ve come along way since then and like fresh foods, preferably organic. Though if I have time and can find vine ripped tomatoes, Campbell’s doesn’t stand a chance. The main ingredient here is fresh vine ripped tomatoes. You can use a good quality 24oz can, but look at the ingredients… it should be tomatoes and tomatoes only. Some people peel the skins, some deseed, and like me some only core the tomato. When you look at the number of garlic cloves, don’t get scared even if you don’t like garlic (I’m not sure if this is possible, but..), it doesn’t add a garlic taste to the soup. Continue reading
Posted in Soup
Leave a comment
Broccoli Soup
This is the perfect comfort food, and you can trick little ones in to eating their vegies
There is Broccoli all over the place now and its CHEAP. Because of the price(total cost per bowl was around .75 cents ) and with it getting a little colder I though Broccoli Soup would be a perfect pick me up. It took 30 min max, and I did all this in my lunch break today, including the shopping. The longest part was waiting for the stock to boil. Now this soup could be made with just Broccoli, water, salt and pepper, but stepped it up a bit by boiling it in Chicken Stock and adding cream and butter. One key thing is not to throw away the water/stock you boil the Broccoli in, you’ll need this as the liquid for the soup. If you want to make this a little healthier, you can blanch spinach in the water/stock and add it to the mix as well. Not only will this make it heather it will also make the soup a little darker. This is a great comfort food for me which I like to make in the fall. It is simple, easy and taste great ! I hope you guys try this and like it as much as I do. Continue reading
Posted in Soup
Leave a comment
Tomato Vinaigrette
This Tomato Vinaigrette recipe is absolutely delusions on crispy salmon. I have used this on chicken, salads… anything really. Sorry, I don’t have amounts on this one because its all by taste. If you like less oil and more flavor then add more Ketchup and spices and less oil. This recipe is very simple, quick and a must try for anyone with a quick schedule. Continue reading
Posted in Salad dressing
Leave a comment
Pan Seared Crispy Salmon with Tomato Vinaigrette
Pan Seared Crispy Salmon with a tomato vinaigrette
Pan Seared Crispy Salmon with Tomato Vinaigrette is a collision of several recipes i saw on the internet. This is the first time I tried to cook this, with pretty good success. I’m expecting this recipe to change over time. Things I’m going to try is working on is getting the skin a little crisper and to emulsify the dressing a little better next time. Overall though, this was really easy and took no time at all.
Posted in Fish
Leave a comment
Ten Minute Tasty Asparagus and Wild Brown Rice
I’m not sure why I wanted to try a vegan recipe.. well it started as a vegan recipe, I boiled the rice in chicken stock. But regardless of the reason I tried it, I like it and I’m not Mikey. I’ll make this again soon and add some photos.
Continue reading
Posted in Lunch
Leave a comment
Tahini Dressing
Recipe: Tahini Dressing
Ingredients
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- zest of one lemon
- scant 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
Instructions
- Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Posted in Salad dressing
1 Comment
Pan Seared Stuffed Pork Chops
There are a thousand ways to make pork chops, but one of the ways I’ve been enjoying lately is Pan Seared Stuffed Pork Chops with fresh mozzarella and sage. Allen Scott, a good friend of mine from of United Provision Meat & Seafood, shared this recipe with me. This is a real simple and quick recipe that I’m sure could be taken to the grill if desired. As for the stuffing, you can stuff it with anything really, crab, roasted red peppers, asparagus… its limitless really play till you find something you want to share with everyone. If you play with the stuffing and its nasty (a Kitchen Collision), scoot it aside and enjoy the chop.
Posted in Pork
Leave a comment
Pan Seared Chilean Sea Bass
I’ve always liked fish but never really tried cooking it very often. It just seemed challenging, and when i did try, it was never with a good fresh fish and it rarely turned out like it does in the restaurants if ever. I had Pan Seared Chilean Sea Bass for the first time at a the Blue Moon Fish Company restaurant in Ft. Lauderdale, FL. For those of you that get to go down there, I can almost personally guarantee you wont be disappointed but you’ll need to bring some money. Now some of you may believe that Chilean Sea Bass is on a list of fish not to eat, which was true at one point. It was over fished, but now that the fisherman started to practice sustainable fishing practices in those waters it has since been taken off the list. Once informed that the Sea Bass was on the list, I often passed it up on menus though many restaurants stopped offering it. But now that its off the list, I have had Sea Bass many many times prepared in a multitude of ways, this is my favorite preparation, regardless if I cook it or not. There is nothing really over powering here and it lets the natural flavor of the fish come through. By following some key steps, you to can have restaurant quality Sea Bass in your Kitchen. You’ll need a good quality heavy fry pan, don’t use a non-stick unless it’s a ScanPan. If you read most boxes of most non-stick pans they will tell you not to use them on high heat, ScanPans are the exception to this rule. I use Al-Clad stainless steel, and if you watch the how to heat your pan and how to sear on Rouxbe.com, you’ll see that the fish will not stick. I also use Grape Seed Oil, some use Olive oil, I use Grape Seed because it has a higher smoke point which is necessary when searing and I don’t like a smoky kitchen. And last use Real butter and a good quality White wine. No need for it to be expensive, $7-9 bottle is fine as long as it taste good.
Posted in Fish
Leave a comment
Best Burger Ever !!
I didn't give its name...
I’ve been told many times over the years, by many people, that this is the BEST burger that they have eaten. I absolutely love it and think most of it has to do with the Blue Cheese Dressing, so don’t put that store-bought crap on there. My inspiration behind this goes back to 1999 or maybe early 2000 while going to Buffalo Wild Wings (BW3′s) in Gahanna, OH off Cherry Bottom Road. I would order their Black and Blue hamburger. I used to eat these once a week, along with a few tasty beverages, and then one day they changed their recipe and it was down right nasty, one bite nasty, and I was done. They put a liquid Cajun sauce on them, I believe they are back to making them normal again but I’m not sure. The good part to them doing that was that I had more room for the tasty beverages and it forced me to learn how to make this and eventually make it better in my opinion.
Posted in Salad dressing, Sandwich
Leave a comment