Rafaels Food World

Easy Gourmet Macaroni and Cheese

2011-10-02T09:29:00.000-07:00

The first time I went to Outback Steak House, I thought the steak was the best thing to order. However, when they brought out the kids Mac A Roo N Cheese, I soon found out that the best dish they had there was their creamy Mac & Cheese.

A few weeks ago, I was asked to prepare Mac & Cheese for 400 people at a wedding reception. I thought it was quite unusual to serve such a simple dish, but since it was the bride's favorite dish, I decided to start off with the Outback recipe, and "gourmet" it up a bit. I have served this dish a few times since, and it has been a favorite. I hope you enjoy it as well as all those who try it. Please note, definite use the Maple cured bacon, as it really changes the dimension of this dish.

Yield: 8 servings

Ingredients

1 Lb maple cured Bacon

2 lbs dry penne pasta

16 ounce Velveeta cheese

1/2 cup heavy cream8 oz Panko (Japanese Bread crumbs)4 oz Parmesan Cheese

Directions

Cut bacon into 1 inch pieces. Fry bacon to your desired crispiness. (I like mine not quite so crispy.) Drain the fat from the bacon and set bacon to the side. Reserve the bacon fat to use it later in the recipe.
Cook pasta according to package directions. Make sure it is "al dente" Rinse the pasta in cold water so that it will stop cooking and will not turn "mushy"
Cube Velveeta in small pieces, so it can melt easily. In a small saucepan, combined cubed Velveeta cheese and heavy cream. Turn the heat on low and stir until all cheese is elted. Add the bacon to the cheese sauce. Reduce the heat to simmer until you are ready to combine with the pasta.
Once pasta is done, pour back into the pot where it was cooked; add sauce and mix well.
Pour 2 Tbsp of the reserved bacon fat into a non-stick frying pan and brown the Panko bread crumbs and Parmesan cheese together until it reaches a golden brown color.
Pour the macaroni mixture into a baking dish, sprinkle the Panko and cheese mixture on top of the macaroni and serve.

Serving Suggestion :

Corn Chowder

2011-09-27T21:07:00.000-07:00

It seems that corn is in full production in Utah right now. The corn is excellent and tastes great. I picked up a dozen ear of corn on Saturday, and since there are 6 of us in our family, I had a few ear of corn leftover. On Sunday, I looked in the cupboards and the fridge/freezer, to see what I could find to put together a meal with those leftover ears of corn. I found some Italian Sausage, some shrimp (U-12) and smoked paprika. I decided to put these together and see what I could come up with. What follows is the best Corn Chowder I have ever tasted... Even my neighbor Joe agrees with me. I hope you enjoy it as well as we did.

Ingredients:

6 Ears of sweet corn, kernels removed from cobs. Cobs reserved. (See instructions below on how to remove.
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium red or green bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
4 tablespoons chicken bouillon
2 large potatoes, peeled, cut into 1/2-inch cubes
1 teaspoon Smoked Paprika
2 tablespoons all-purpose flour
4 cups 1% milk
Salt and Pepper to Taste
12 oz cooked peeled and deveined shrimp, tails removed
1 Lbs. Mild Italian sausage.

Directions:

1 Brown the sausage in a skillet and drain the fat from the pan. Set the sausage to the side.

2. In a large saucepan, heat olive oil over medium heat. Add the chopped onions bell pepper, celery and garlic and cook 2 to 3 minutes until translucent. Add chicken bouillon, potatoes and smoked paprika. Using wire whisk, stir flour into milk until smooth in a bowl; stir into mixture in saucepan. Heat to boiling. Reduce heat; cover and simmer 10 minutes.

3. Meanwhile, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.

4. Once the Broth has simmered for 10 minutes, add corn and sausage to mixture in saucepan. Heat to boiling again. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.

Connor's Chicken Cordon Blue

2010-03-11T19:33:00.000-08:00

A few weeks ago, Connor, my 11 year old, prepared a family dinner for us. What was on the menu? Chicken Cordon Blue. Little did he know, that this particular dish is what brought my lovely bride, Vicci and I together.

21 year ago, Vicci new my passion for great gastronomy and wanted to impress me. She asked her best friend what would be the most impressive meal she could prepare in her student apartment. Her friend told her - yes you guessed it, Chicken Cordon Blue. Vicci worked real hard to make this delicious dish and impress me enough to fall in love with her. Less than 2 weeks later, we were engaged!

Maybe Connor will be able to impress a beautiful young lady in the same fashion later on in life.

Here is his recipe

Chicken Cordon Blue (courtesy of Tyler Florence)

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Directions

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Baby Back Ribs

2010-03-10T23:41:00.000-08:00

It has been a month since I have posted a recipe. I have been so preocupied with other aspects of my life that I have neglected this one aspect I truly enjoy. I also often wonder how many of you read my posts. I do appreciate the comments from my fans, as they give me motivation to continue posting my beloved recipes.

When I think of Baby Back Ribs, I am reminded of Memphis, TN. I think Memphis is the mecca of the pork rib, just like Kansas City is the mecca of the beef rib (I will talk about that on another post). In Memphis, you will be asked if you like them "Wet or Dry." Depending on your answer, you will enjoy Rendezvous or Corky's. As for me, I like it both ways. I prepare my "dry rub" to smoke the ribs and then I smother them in Bar-B-Q sauce for the "wet" style eating. The secret is in the rub, but don't forget to cook them sloooow and at a low temperature.

Baby Back Ribs

5 Pound Baby Back Pork Ribs

Rub

1 Cup Dark Brown Sugar
1 Cup Light Brown Sugar
1/2 Cup Smoked Paprika
1/4 Cup Kosher Salt
1/4 Cup Garlic Powder
4 Tablespoons Onion Powder
2 Tablespoons Black Pepper
1 Tablespoon Cayene Pepper
1 Tablespoon ground dried Chipotle pepper
2 Tablespoons ground rosemary leaves

Mix all the ingredients thoroughly in a bowl. Make sure to get rid of any lumps and clumps. If you need to, you can grind them in a blender.

Apply the rub thick enough to make a crunchy crust on each slab. This is about 5 to 6 tablespoons per side. Once you have coated the rub on each side of the slab of baby back ribs, wrap them in plastic and refrigerate them overnight before cooking.

Now, this is where you need to decide your method of cooking. You can either smoke them on your grill or smoker - follow the instructions on your grill for "indirect grilling." You can also cook them inthe oven at 350 degrees for about 2 hours baking time if you do not have a grill or smoker. Just be sure to cook it to 155 degrees, and let it rest before cutting, and by then it will be done. (160 degrees is "done")

I prefer to smoke my ribs indirectly, so I use a smoker and try to keep the temperature about 225 degrees. I smoke them for about 7 hours. I make sure I keep adding coals occasionally to ensure I maintain the 225 degrees.

For the sauce - I make it easy. I do not make my own. Use your best tasting BBQ sauce. As for me, I like Sweet Baby Ray's.- Nothing beats that for me.

Enjoy.

Truffled Macoroni and Cheese

2010-02-10T19:05:00.000-08:00

Every once in a while there is one special dish that just absolutely screams out at you and just defies all pre-conceptions about having Mac & Cheese for dinner. This dish is no exception. I tried this for the first time 2 years ago at Smith and Wollensky in Las Vegas. They had it listed as an appetizer - we ended up ordering one as an appetizer and another as aside dish for our main course. The aroma of the truffles infused into the dish made this the most gourmet Mac & Cheese I had ever eaten.

Near Year's Eve 2008, I prepared this dish myself for the 1st time. I learned that there are many different price levels of truffles, some that go over $900.00 an ounce, especially for truffles imported from France and Italy. However, there are some American truffles that will do the trick just as well. You can find them on the web. In fact, from time to time, I purchase some and keep them safely guarded for special dishes. This is one of those special dishes.

I know, I know - why would you go to the trouble and expense to "soupe up" a mac&cheese that is soooo American? Just try it. You will never have regular mac & cheese again. It's just like once you sit either on the floor or at least the lower bowl at an NBA basketball game, you will nver sit on the upper bowl again.....

SMITH AND WOLLENSKY-TRUFFLED MACARONI AND CHEESE
Yields 12 – 8oz. portions

"Although at Smith & Wollensky we always use black truffles in this recipe, if desired, a variety of different types of domestic and wild mushrooms can be substituted."

2 cups shallots, chopped
1/2 cup garlic chopped
1 qt. white wine
1 qt. heavy cream
3 1/2 cups half and half
2 tsp. black pepper
3 small cubes chicken bouillon
1 cup parmesan cheese, grated
1 cup jalapeno jack cheese, grated
1 1/2 cheddar cheese, grated
1 1/2 lbs. ditalini or other small pasta (cooked al dente)
1/4 cup flour
3/4 cup butter
1/2 cup truffles, chopped
1/2 cup truffle oil
TOPPING:
1 cup Japanese bread crumbs (panko)
1/2 cup truffle oil
1/4 cup chopped truffles
Salt & Pepper (to taste)

Sweat garlic and shallots in 1/2 cup butter until translucent. Add white wine and reduce by half. Add in heavy cream, black pepper, chicken bouillon, and half & half. Bring to simmer.

In a small saucepan, create a roux by melting the remaining 1/4 cup of the butter then mixing in flour. Whisk continually until light blond. Add roux to simmering mixture to thicken. Simmer an additional 10 minutes.

Add in all cheeses, truffles, truffle oil. When all cheeses are melted, blend mixture in covered blender, then return to saucepan and bring back to a simmer. Add in pasta, adjust seasonings with salt and pepper, and allow to cool.

For the topping, combine all ingredients and mix well. The resulting bread crumb mixture should have a moist appearance and texture.

Place macaroni and cheese into casserole 8-ounce dishes and evenly spread the topping over each dish and bake at 350 degrees for 25 minutes or until the topping is golden brown. Serve immediately.

Chicken Crispers

2010-02-07T20:02:00.000-08:00

As most of you know, preparing food in my home is family affair. We really enjoyed preparing food for Super Bowl Sunday today. Vicci made some Piña Colada cupcakes, I de-veined and peeled some shrimp for Shrimp Cocktail. I made some stuffed mushrooms and some Red Hot boneless wings.

But the star tonight was Connor, my 11 year-old son, who made Chicken Crispers. They were fantastic. He made this dish all by himself. I am very proud of him. I hope you enjoy it as well as we did. The Honey-Mustard sauce was great.

Honey Mustard Dressing

2/3 Cup mayonnaise
1/4 Cup honey
2 Tablespoons Dijon mustard
Pinch paprika
Pinch salt

Batter:

1 egg, beaten
1/4 Cup whole milk
3/4 Cup chicken broth (Swanson)
1-1/2 Teaspoons salt
1/2 Teaspoon ground black pepper
1 Cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 Cup flour

Directions

Honey Mustard Sauce:

Combine ingredients in a small bowl. Cover and chill until needed. Heat shortening or oil in fryer to 350 degrees F.

Batter:

Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes. Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown. Do not overload fryer. Fry 3-4 pieces at a time. Drain fried chicken strips on paper towels.

Serve with the honey mustard dressing on the side for dipping.

Krispy Kreme Burger?

2010-02-03T16:31:00.000-08:00

I have been planning my menu for the Super Bowl party, and I came across a suggestion from one of my friends. I actually had to look it up to see if someone really put this bizarre burger together or not. It appears it is totally true. It seems that for the Gateway Grizzlies, it is true and they serve it right at the ball park, outside of St. Louis.

According to Amy Clark, "it's sweet like a doughnut, and then you've got the hamburger. You’ve read that right. It's a burger with cheese and bacon, sandwiched between a Krispy Kreme doughnut — a heart attack waiting to happen. A burger so perfect, they say, tampering is discouraged." You are not supposed to put Ketchup on it. Look at the video for yourself http://digg.com/d31Hi47

So, I had to try it, or better yet, give it to my kids, since they are healthier than me. Here is the recipe!

Ingredients

1 lb 85% Hamburger
1/4 cup onion, finely diced
Salt & Pepper to taste
1/2 Teaspoon garlic powder
4 slices American or Cheddar cheese
4 Krispy Kreme Glazed Doughnuts, sliced in half
8 slices of cooked bacon, each cut in half

In a medium bowl, mix the hamburger, onion, salt & pepper and garlic powder. Form into 4 equal sized patties. Grill or fry them until they are cooked to your preference. Place a slice of cheese on top of the hot burger to slightly melt.

Place the 4 doughnuts (Cut side up) on the grill or fry pan to slightly cook the doughnut. Place 1 half of doughnut on each of 4 plates. Cut side down.

Add 1 hot cheese topped hamburger to the doughnut, and stack the bacon on top, followed by the remaining doughnut half (cut side up). Press together lightly and enjoy.

Remember - Be a purist and do not add condiments!!!

Enjoy

Rafael

Hawaiian Haystacks

2010-01-16T18:52:00.000-08:00

I am up at our cabin, enjoying the peace and serenity of the outdoors. As I was going for my afternoon walk, I stumbled upon a Doe and her 4 babies. She was about 20 feet away and was nestled under a Blue spruce. I was so close to her, I could almost reach out and touch her. I was truly amazed that she was not scared and would not get up and run!

On my way home I decided to start planning the menu for tonight's meal. I was tired and really did not want to engage in another long thought-out dinner plan. I decided instead, that I would put something together real quick and then go relax in the hot-tub. I remembered how easy it is to fix haystacks. So, I put some rice in the rice cooker and I put some chicken to boil in a pot of water seasoned with salt and pepper. I then headed to relax with my kids at the hot tub. By the time I returned, I was relaxed, the rice and chicken were cooked and I enlisted my kids help to gather the remaining ingredients. The rest was simple:

Hawaiian Haystacks

Ingredients for Gravy:

2 cans cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked & cubed
4 c. cooked long grain rice

Toppings:

3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
1 can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds
1/2 c. roasted peanuts
1/2 c. coconut

Combine soup and chicken broth in saucepan. Add chicken, salt and pepper and simmer 8 to 10 minutes until heated through.

On serving plates layer all ingredients. First, stack rice, chow mein noodles, chicken and gravy.
Now comes the fun part:
Allow everybody to layer their favorite toppings:
Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired. Stack almonds, peanuts, and coconut on top.

Let everybody be creative on staking them. My kids had a lot of fun with this dish. Enjoy

Spaghetti alla Carbonara

2010-01-14T07:41:00.000-08:00

Last night, I had a real craving for some Spaghetti alla Carbonara. Italian cuisine has many regional variations that are absolutely tasty and appetizing to the palette. This particular dish is traditionally Roman and is a very simple dish to make. While most of the Carbonara does not contain the cream, and relies simply on the egg and butter, I really like the moistness that the cream brings to the dish, therefore I decided to take a little variation. If you do not like the calories the cream adds, simply leave it out.

1 medium onion, diced
6 slices of Thick bacon, diced
1 clove garlic, minced
1 lb spaghetti
4 Large eggs beaten
3 tbsp heavy cream or milk
1 cup or more of grated Romano or Parmesano cheese
salt and pepper
extra virgin olive oil

Directions:

1. Bring a large pot of water up to a boil and season generously with salt.

2. While water comes to a boil, cook bacon in large pan. When bacon is cooked remove with a slotted spoon and drain on paper towels.

3. Add a tablespoon of oil to the bacon drippings and saute onion and garlic.

4. Cook pasta in salted boiling water, until it is al-dente. While pasta cooks, beat eggs, in a small bowl and set aside.

5. When pasta is al-dente remove with tongs and add to the pan with onions. Remove from heat. Toss in bacon and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper to taste.

Enjoy!

Chili Crab

2010-01-03T20:35:00.000-08:00

The first time I went to Singapore, I fell in love with Singapore Chili Crab. Despite the 98 degree weather and 99% humidity, this intensely hot dish was divine! Every time I went to Singapore, I made sure and stopped at the local hawker center to enjoy either Chili crab or Pepper crab!

I really craved this dish on New Year's Eve, so I decided to duplicate it in my home. I went to Costco and found some great looking Dungeness Crabs. They were perfect for the task! I then went to my local Asian food market and picked up the Thai Chillies as well as some chili sauce for the dish. I thought I was in heaven!

This is a very simple recipe and easy to cook and put together. I hope you enjoy it!

Singapore Chili Crab

2 Fresh whole crabs
1/2 Cup Flour
1/4 Cup oil
1 md Onion, finely chopped
5 Tbs Ginger, grated
4 Cloves, grated
5 Red chilies, finely chopped
2 Cups Ketchup
1 Cup Water
2 Tbs Soy sauce
2 Tbs Sweet chili sauce
1 Tbs Rice wine vinegar
2 Tbs Softened brown sugar

Wash the crabs well and scrub the shell.

Using a large knife, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills and entrails.

Lightly and carefully coat the shells with a little flour.

Heat about 2 tablespoons oil in a large wok and cook two crab halves at a time. Using a pair of tongs, carefully turn and hold the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves.

Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.

Add the ketchup, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.

Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white. Do not overcook.

Serve with steamed rice.

Gang Dang - Thai Red Curry

2010-01-02T11:56:00.000-08:00

This past New Year's Eve, I made some Thai Red Curry - Gang Dang. I really enjoy the flavors of Asia and it's diversity. The combination of the red curry and the coconut milk make for quite the exquisite flavor.

The gravy is diverse enough that you can use just about any protein you want. My favorite - Chicken.

I hope you enjoy this dish as much as I do.

Red Curry (Gang Dang)

Ingredients:

2 Tablespoons Vegetable Oil
3.5 Tablespoons Red Curry Paste (can be found in any Asian market)
1 Can Coconut Milk
1 Meat of Choice
2 Cups chicken stock
1.5 Cups Vegetables (possibilities include broccoli, peas, mushrooms, red bell peppers, etc.)
1 Tablespoon Soy Sauce or Fish Sauce
2 Tablespoons Brown Sugar
1/3 Cup Sweet Basil Leaves (optional, I like Thai Basil from the Asian Market)
1 Tablespoon Red Chili or 2 Thai chillis
2 Tablespoons Kaffir Lime Leaves, shredded (optional)
Directions:
Heat oil in a frying pan, add red curry paste and 1/2 cup coconut milk, then stir fry until a good aroma develops.
Add the meat and stir-fry for 2-3 minutes. Add water and the remaining coconut milk, and heat until boiling.
Add vegetables.
Season with soy or fish sauce, sugar, lime leaves, sweet basil leaves and red chili.
Transfer to a serving bowl and serve with steamed rice.

Sancocho - Hearty Beef Stew

2009-12-30T05:36:00.001-08:00

I just returned from a great vacation to the Caribbean. One of our stops included Puerto Rico for about 5 days. Our children loved the opportunity to sample the culture and the food I grew up with. It was also great to be able to re-connect with some of my family and see how they were doing.

Puerto Rico's food is incredible, the tastes of the Island are simply to die for. While we were there we had lechon asado, Pasteles de Pana, Arroz con Gandules, Pana, Yucca, Mayorcas (uhm!), piononos, pastelillos, alcapurrias, and on and on! I think we all gained weight, but it was well worth it...

Last night, as I was trying to warm up in this 22 degree Utah weather, I decided to make one my all-time favorite Hearty Beef Stew (Sancocho). Most ingredients are readily available at your grocery store, including the Yucca Root and the Plantains. If you have trouble finding them, just ask the grocer or try a Hispanic foods store for it.
">Sancocho

Ingredients

2 tablespoons olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
5 sprigs of cilantro, chopped
3 teaspoons pulverized sea salt
1 teaspoon ground pepper
1 8-ounce can tomato sauce
2 quarts beef stock
2 green plantains, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch pieces
1 medium sweet potato (1/2 pound), diced into 1-inch pieces
1/2 pound butternut squash, peeled and cubed into 1-inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large yucca root, peeled and diced into 1-inch pieces
2 ears of yellow corn, cleaned and sliced into 6 parts each

Preparation

In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, cilantro, salt, ground pepper, tomato sauce and 1 quart of beef stock. Cook down until stock is reduced by half.
Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.

Sun-dried Tomato and Provolone Stuffed Pork Tenderloin

2009-12-08T19:38:00.000-08:00

It's no secret that Pork is one of my favorite meats. My dad does not like chicken, and beef was too expensive when I was growing up, so my mother fixed a lot of pork dishes. One of my favorite pork dishes is a stuffed pork tenderloin. It is very easy to make and goes with just about any side dish.

In the summer, I prefer to roast this dish on the grill, but in the winter, it is easier to just roast it in the oven. Try it both ways and choose your preferred method.

Sun-dried Tomato and Provolone Stuffed Pork Tenderloin

Ingredients:

2 to 2 1/2 pounds pork tenderloin
salt and pepper to taste. I prefer to use kosher salt or sea salt on pork.
1 to 2 tablespoons olive oil, or enough to coat the pan
1/2 lb sliced provolone cheese
1/2 jar sundried tomatoes packed in olive oil.
3 cloves garlic

Preparation:

Line a baking dish with nonstick foil. Heat oven to 350°.

Wash pork, trim excess fat and silver skin, and pat dry. Butterfly the pork lengthwise. Rub garlic over the pork. Sprinkle generously with salt and pepper.

In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Remove the pork from the skillet and place provolone cheese and sundried tomatoes in the middle. Roll the pork tenderloin over so that cheese and tomatoes are in the middle. Use butcher's string or toothpicks to hold the tenderloin shut.

Arrange the pork in the baking dish and roast for about 15 minutes, or until the pork registers about 155° on an instant read thermometer in the thickest part of a tenderloin.

Let the pork rest for 5 minutes, then slice.
Serves 6 to 8.

Stuffed Beef Tenderloin

2009-12-07T19:24:00.000-08:00

I just got back from our neighborhood Christmas party. It is such a wonderful time of year to be able to spend time with friends and family. It is great to see the lights up on the houses, the trees all trimmed up for Christmas and the great smell of holiday fare in the air. I love this time of year.

The holiday prompt a lot of great family recipes, some of them very traditional. For example, I always prepare Prime Rib for Christmas day. I will be posting that recipe soon. Christmas eve usually begins with Pizza. I will also post my recipe for homemade pizza. But, tonight, I will post my recipe for a New Year's eve favorite. This recipe is inspired by my mom. I am not sure if this is her exact recipe or not, but it has been adapted from my memories of my childhood. I am sure you will enjoy it, as many have enjoyed it at my parties...

Stuffed Roast Beef Tenderloin

4 pounds beef tenderloin roast
1 clove garlic, halved
1 lb to 1 1/2 lb bacon
1/4 teaspoon dried leaf basil
1/4 teaspoon rosemary, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon coarse ground black pepper
1/2 lb sliced ham
1/2 lb sliced Swiss cheese
1/4 cup soy sauce

Preparation:

Heat oven to 425°. Butterfly the roast (split it open lengthwise and open like an open face sandwich.) Rub roast all over with cut-side of garlic; discard garlic. Combine remaining basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Put ham and swiss cheese in center of roast. Fold roast over to cover ham and cheese. Wrap entire roast in bacon. Place tenderloin roast on a rack in a shallow roasting pan. Pour Soy sauce over the top of the roast. Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 130° rare, 140° for medium rare. (make sure and remove the meat 5° prior to desired temp, since it will continue to cook while it is setting. Let stand for about 10 to 15 minutes prior to cutting. (Temperature will continue to rise about 5 degrees.) So, for medium rare of 140°, you will want to remove it at 135°.

Slice and serve beef tenderloin roast. Roast beef tenderloin serves 8.

Sausages and Peppers

2009-11-02T11:05:00.000-08:00

Once again, coming to you today from San Diego CA. I am still down in this beautiful part of the country. The weather is great. I am at the Hard Rock Hotel right next to the Padres Stadium. Right now, I am listening to another Guru teaching me how to be successful buying and selling commercial real estate. However, I was able to take a little time out of my hectic schedule to enjoy some of the finer things in life - i.e. FOOD.

I am went to a decent Italian restaurant today. Part of the menu included sausages and peppers. I have to say - I love sausages and peppers! While these were tasty, they really made me miss my recipe.

Following is my recipe for Sausages and peppers:

Ingredients:

2 lbs sausages - I like a mix of mild and hot Italian sausages
2 tbsp olive oil
2 large red bell peppers, seeded, cut into half-inch strips
1 large green bell pepper, cut into half-inch strips
1 Large Yellow Bell pepper, cut into half-inch strips
1 yellow onion, halved, and cut in quarter-inch slices
2 cloves finely minced garlic
8-ounce can tomato sauce
2 cans stewed tomatoes
2 Tbsps dry basil
2 Tbsps dry Oregano
pinch of cayenne pepper
salt and fresh ground black pepper to taste

Preparation:

Add the olive oil, to a large skillet, and turn on the heat to high. Saute sausages until brown on all sides. Add the peppers andonions. Reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Add tomato sauce, tomatoes, oregano and basil, cayenne, salt and fresh ground black pepper to taste.
Cook over low heat for 30 minutes.

Chicken Tortilla Soup

2009-10-31T08:51:00.000-07:00

I am traveling this weekend. I am currently in Atlanta, GA attending a 4-day summit on Private Lending. Yes, I know, I am missing one of the greatest holidays of the year - Halloween! I will definitely miss the children coming to the door and not understanding me when I reply "Trick" when they say Trick or Treat! I guess I just have a very dry sense of humor!

In any case, I love to see the costumes, the faces of joy and try to pick out the kids who try to sneak by and come again to the home. See, usually when I am home, I purchase the JUMBO candy bars and give those away. It is very common for the older kids to try and come back a second time to get another jumbo bar. 90% of the time, I am able to pick them out. However, every once in a while, one or two sneak by.

Last night I had the opportunity to try out a restaurant close to my hotel. It was a Mexican restaurant and had a great menu. The food was affordable and great tasting. I think I will go back again. One of the items on the menu that I tasted was Tortilla soup. It was a very hearty and great tasting soup. The real secret was in the broth. If the broth is good, then the soup will be good.

In keeping with my MO, following is my own recipe for a great tortilla soup:

Chicken Tortilla Soup Recipe

Ingredients

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock ( You can use a good store bought one, or follow the recipe below)
Salt and freshly ground black pepper
Vegetable oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of vegetable oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips and cheese. Garnish with cilantro and serve with lime wedges.

Chicken Stock:

1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1/4 bunch fresh thyme leaves

2 bay leaves

1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Pasta Puttanesca

2009-09-27T09:56:00.000-07:00

One of my favorite activities is cruising. You could pretty much call me a "cruise junkie" Every chance I get to cruise I embrace. I like the fact that I can see a new place everyday, taste diverse cuisines, enjoy world class entertainment, all from the comforts of my hotel on the sea, without having to change rooms.

Yes, I know what you are thinking - you love cruising because of the amounts of food there is and the fact that you EAT so much. Well, after taking more than 10 cruises in the last 4 years, the quantity is not at the top of the list. It's more about the quality of the food and the variety of the food. In fact, you end up trying new dishes you simply would not order when you go to a restaurant.

But, cruising is not just about the food, it's about the entertainment, the service, the different ports you get to see, the people you get to meet, etc. Vicci and I love to dive, so we try to choose cruises that allow us to dive at the ports we visit.

But, getting back to the food... One of my favorite dishes, that's usually not one the menu, but available upon request from your favorite Head waiter or Maitre'D is Pasta Puttanesca. This is a very simple, yet bold pasta sauce. It is very easy to make and works well with any pasta you like. When I am in a mood for pasta and in a hurry, this is what I go for. Make sure your pasta is "al dente" (just to the point where it becomes soft and chewy - if you overcook it, it will not be as good)

Pasta Puttanesca

1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon fresh crushed basil
1/2 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper flakes
Salt to taste
1 pound spaguetti cooked "al dente"

Directions

In a large skillet heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients (except salt) and simmer until the sauce is thickened and slightly reduced, about 30 minutes. taste the sauce and if it needs more salt, add salt to taste.

Prepare the spaguetti in boiling salted water - cook to "al dente" Add pasta to the pan and toss for 1 minute.

Roast Pork with Raspberry Chipotle Sauce

2009-09-25T10:15:00.000-07:00

I have to admit, I could take it no more - I cheated! I lay there in bed all night dreaming about food and what I was going to eat for my next meal. I could stand it no longer and woke out of bed and had the most succulent piece of pork I could imagine. Then came the feelings of guilt, the feeling of failure. I was mad at myself - how could I have gone this far - 18 days on my diet and give it up?

Then I woke from my dream...

I think that if I can dream of food, then I guess I can write about it and it will not do me any harm. Pork is one of my favorite meats. I grew up with it and it is just comfort food for me. Moreover, pork is extremely versatile - it is almost like chicken. In fact, if you can put chicken in it, you can do it with pork. Here is one of my favorite pork recipes:

Roast Pork with Raspberry Chipotle Marinade

8 garlic cloves
8 black peppercorns (or assorted peppercorns)
2 teaspoons dried oregano
2 tablespoons cider vinegar
2 tablespoons salt
Juice from 3 limes
1 3 pound Pork Loin or Tenderloin
Raspberry Chipotle Sauce (Recipe Below)

Combine the first 6 ingredients in a mortar or food processor and crush. Rub the meat well with this "adobo." Let the meat rest for at least 3 hours in the refrigerator, or overnight if possible. Pre-heat the oven to 350 degrees and place roast in a roasting pan. Roast for about 25 minutes per pound or until the internal temperature reaches 160 degrees. Glaze the pork with the sauce for the last 10 minutes of cooking time. Take the pork out of the oven and cover loosely with foil and allow to sit for 5-10 minutes before cutting. Cut into medallion sizes. Enjoy!

Raspberry Chipotle Sauce

4 cups frozen or fresh raspberries
1/2 c. sugar
1/2 c. finely chopped cilantro, divided
2 seeded, finely diced jalepenos
3 TBSP chilpolte/habanero chili sauce
3 TBSP cider vinegar
3 TBSP salt

In saucepan, combine all ingredients except the salt and half of the cilantro. Bring to a boil and reduce to thicken, about 20 minutes. Take half of marinade and strain. Mash the raspberries until all of the liquid has been removed. Add back half of the raspberries. To the strained raspberries, add the salt.

Kid's Dinner tonight

2009-09-18T20:20:00.000-07:00

Yes, I know. I am on a diet, and this does not qualify. However, I still really enjoy cooking and watching others eat and enjoy what I cook. I have been cooking low calorie for the past 8 days and just could not stand one more minute not cooking a great meal, even though I would not be able to enjoy it myself. Don't worry, I did not cheat AT ALL! It's tough, but I am still exercising my will power! My motivation is getting on the scale each morning and seeing the weight drop. I have lost 12 lbs in 7 days. And I feel great!

Again - this is NOT on my diet, but for all of you who can still indulge - this is a delicious meat!

Grilled Lamb Chops with Wild Rice and Artichokes

Makes 4 servings

RECIPE INGREDIENTS

2 racks of lamb chops, tips frenched, cut into individual chops
Pinch of Thyme
Pinch of Oregano
Salt and Pepper to taste
2 tbsp. chopped garlic
2 Tbsp Extra Virgin Olive Oil
1 Lemon
1 Lb Artichokes peeled and cut into 1-inch wedges

DIRECTIONS

Lamb
Ready your outdoor or indoor grill for cooking or preheat your oven
broiler. Season the chops with Salt, Pepper, Oregano and Thyme and 1 tbsp Garlic. the chops and cook them 5 to 7 minutes on each side, or to the point of doneness that you like. (I like mine medium rare)

Artichokes
Into a bowl of water, squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem from 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless steel knife and cut off the top 1-1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop it in the bowl of water. Prepare other 3 artichokes in the same manner, using other lemon quarter if necessary.

Rub artichokes with Olive oil, 1 tbsp garlic and salt and pepper. Grill Artichokes for 10 minutes on the cut side, then turn and grill for another 5 minutes.

Enjoy!

NOTES: Frenching is a technique that removes some of the meat and
fat from between the bones. The cut usually runs down for about an
inch from the tip of the meat. The frenching can be done for you by
your butcher (just ask), or you can do it yourself at home.

Bear lake and Vegetable Beef Soup

2009-09-18T19:41:00.000-07:00

Vicci called me today around noon and asked if we should go up to our cabin at Bear Lake for the evening. I ruched home and we packed a couple of things to come up. The weather is still incredible. It was still 80 degrees up here when we arrived. I kicked back for a bit, fixed dinner for the kids (see my other posting) and then prepared dinner for Vicci and myself.

We always enjoy coming up to the cabin this time of the year. There is a crisp chill in the air in the evening, which makes hot-tubing a lot of fun. Tomorrow, we will fire up the ATVs and go for a little trail ride before we pack it up and return to the city. Yes - we have to go back to the city, so we can catch the BYU vs. FSU game, since we have Direct TV up at the cabin and Direct Tv is no longer carrying Versus. So, after a good lunch of grilled shrimp, we will say goodbye to Bear Lake and head back home. Don't worry, the cabin will not be closed for long, we will be back up again in two weeks.

Tonight, Vicci and I had the Vegetable Beef soup - Yes low calorie. And the kids enjoyed Grilled Lamb!

Vegetable Beef Soup

Ingredients

3.5 oz London Broil grilled or baked - sliced

Spinach leaves

Diced Tomatoes

2 cups beef broth **

1 tablespoon onion chopped

1 clove garlic crushed and minced

1 bay leaf

1/8 teaspoon dried basil

1/8 teaspoon fresh or dried oregano

Pinch of thyme

Pinch of paprika

Salt and pepper to taste

Directions

Combine onion, garlic and spices with beef broth.

Simmer for 20-30 minutes. Add tomatoes and simmer for an

additional 5 minutes. Spoon the Beef soup into a bowl, toss spinach leave on top, spoon diced cooked tomatoes on top of the spinach and top with the beef strips.

** I used beef broth I had made a couple of days ago - (I cooked 2 lbs of London Broil in the crock pot with garlic, salt,onions, pepper, basil, chives and thyme for 8 hours, then I strained all the liquid and refrigerated it, so I could skim off the fat when the broth set.)

Low Calorie Chinese Chicken Salad

2009-09-16T18:52:00.000-07:00

My quest for low calorie recipes has been interesting so far. I have had some ups and downs experimenting with different recipes. As most of you know, my goal is to be able to try new recipes, yet tweak them to where they will taste appetizing.

Tonight I decided I would try a Chinese Chicken Salad. And I enjoyed it. No frills, just plain low calorie. I hope you enjoy it.

Chinese Chicken Salad

Ingredients

3.5 grams grilled or baked chicken breast

Shredded Cabbage

3 tablespoons Tamari Soy Sauce (gluten Free soy sauce) or Bragg Aminos

1 tablespoon apple cider vinegar

1 tablespoon minced green onion

1 clove of garlic crushed and minced

Fresh grated ginger or a dash of powdered

Pinch of red pepper flakes

Stevia to taste

Salt and pepper to taste

Enjoy!

Shirataki Noodle Soup "FAUX PHO Noodle Soup"

2009-09-13T08:36:00.000-07:00

A few months ago, I stopped by my favorite Asian Food store and the owner told me about the wonders of Shirataki Yam Noodles. I was skeptical about these noodles since the are kept under refrigeration and are packages in a clear liquid. At first site, they do not look very unappetizing

.

Despite their physical characteristics, the proprietor told me these were a great diet aid, due to their low-caloric value (0 calories), yet ability to supplement the texture of a starch. I was also told that in itself, a yam noodle does not have any flavor, but can very rapidly absorb any liquid and will take on the flavors it is cooked with.

As I am in constant search of flavorful, yet filling low-cal meals, I decided to make a "FAUX PHO" noodle soup with this ingredient and yet still give me palate the satisfaction of a dish I love. It does work and fills that void. It's been 2 days and I am 5 lbs lighter!

I addition to the noodles, I used Baby Bok Choy or Chinese Cabbage - not only is it low in calories, but does not break down easily and has a great flavor!

Faux Pho Noodle soup

Ingredients:

3.5 oz Boneless Skinless Chicken Breast (110 cal.)
1/2 package Yam Noodles (0 cal.)
Pinch of cinnamon
Pinch of fennel seed
Pinch of dried coriander seed
Pinch of cloves
2 cups chicken stock (30 cal.)
2 cups chopped Baby Bok Choy (Chinese Cabbage - about 18 cal.)
Salt + Pepper to taste
1/2 green onion chopped (about 8 cal.)
2 tsp. Bragg Liquid Aminos all purpose seasoning. (0 cal.)

Directions:

Season chicken with salt + Pepper. Cook chicken on the grill or broiler until chicken is cooked completely. (about 4-5 min. per side) Cut the chicken in strips and set aside.

Bring chicken stock to boil in a medium sauce pan. Add cinnamon, fennel, coriander and closes. Boil for 2 min. Add green onion. Allow to boil for another 2 min. Meanwhile, drain Yam Noodles and wash with fresh water and strain the noodles. Put the noodles and bok choy in the saucepan and add the Bragg Liquid Aminos. Reduce heat to medium and cook for about 5 min.

Serve the noodle soup in a large bowl and put the chicken strips on top. This is a very low cal. satisfying meal. Total Calories 166.

Enjoy

Lemon Saffron Chicken

2009-09-11T18:48:00.000-07:00

One of my favorite spices of all times is saffron. It reminds me of one of my favorite dishes - Paella. Saffron is one of those spices where a little goes a long way, maybe that is why a little costs so much! As many of you know, saffron is the most expensive spice in the world. The reason is that it takes 225,00 hand-picked stigmas coming from the Saffron Crocus flower to make 1 pound of saffron. In fact, 1 ounce of whole saffron costs about $170.00. It is definitely a prized spice.

Saffron itself is very strongly perfumed with the aroma of honey. As for flavor, it puts out a pungent bitter-honey taste. Even though it is expensive, you can find it in almost any grocery store spice aisle. Saffron is common in Moorish, Mediterranean and Asian Dishes. Try some today!

Lemon Saffron Chicken

Ingredients

3.5 oz. Chicken breast
1 tsp. lemon juice
1 tblsp. onion powder
1 pinch of saffron
1 pinch of ginger powder
1 pinch of ground coriander
1/4 tsp lemon zest
1/2 tsp minced garlic
Salt and pepper to taste
Lemon slices

Preparation

Crush saffron in a bowl and add lemon juice, add ginger, coriander and onion powder. Mix well. Rub the mixture on to chicken. Add garlic, lemon zest and salt and pepper. Cover with plastic wrap and marinate in fridge for 10 minutes. Remove from fridge, bake in a covered dish for 25 minutes in the oven at 350 degrees or until chicken is done.

Serve on a bed of spinach for a great meal!

Enjoy

Rafael

Lobster Salad

2009-09-10T20:27:00.000-07:00

Who says that eating low cal can't be fun? This is the first of my trial recipes for low cal recipes. I am a sucker for seafood, especially if I can find it in season. While seafood could be very expensive, you can actually save money on these recipes, since the quantities will be small. As a gourmand, my main objective is to trick my brain into appreciating the taste, despite the lack of fat. (We all know that fat, while being the essence of taste, is not always good for the body!)

Here is my first test. I liked this one. PS - all of the recipes are designed for 250 cal. max. If you want more calories, simply increase the portion. As for me, I am going to stick with very small portions and just eat more meals a day...

Lobster Salad

Ingredients

3.5 oz cooked (steamed) Lobster tail - diced
chopped celery sticks
Salad greens
1/2 diced tomato
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp chopped green onion
salt and pepper to taste

Directions

Mix lobster with all ingredients (except for the salad greens) in a bowl. Toss together over the salad greens.

1 Protein serving and 1 vegetable serving.

Enjoy.

Rafael

Halibut

2009-09-09T21:13:00.000-07:00

Over the past couple of days I have been collecting several recipes that I will be posting over the next couple of weeks. I have made a commitment to myself to prepare foods in a healthier way. As such, there are several ingredients I will be omitting from my diet, and a couple of other ingredients I will be adding as well.

Over the next couple of weeks, my focus will be more towards the healthier side of cooking. You may find some of the recipes to be different, but all are designed with low calorie content in mind, and as close to zero fat a possible. My goal is to be able to add depth to an otherwise bland low-cal diet, without sacrificing taste. And for you lucky people who do not need to watch what you eat, hang in there, I will return to my usual culinary experience in 6 weeks. For now, I invite you to join my journey and experience in the art of low-calorie cooking....

As a parting dish, from the old to the new, I will post a good transitional dish. While this dish will not fully qualify as a Low-cal dish, it certainly qualifies as a good healthy dish.

I was at the store today and found some really fresh Wild Halibut. I like halibut because it is so delicate in flavor and extremely versatile. It is also a very easy dish when you are in a hurry. You can prepare this very easily...

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

1 pound halibut steaks
1 teaspoon dry basil leaves
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
2 cloves garlic, minced
salt and pepper to taste

Preparation:

Combine all ingredients, except the halibut, in a small saucepan over a medium heat. Mix until sugar is dissolved. Preheat grill. Place halibut steaks on grill and cook on each side for about 5 minutes basting with sauce. Grill until done. Halibut should be opaque through to the middle and flake easily with a fork.

I hope you enjoy it..

Rafael

BYU Indeed beats OK --- Tailagating or Sofa-gating food..

2009-09-07T15:04:00.000-07:00

Last Thursday I predicted BYU would beat Oklahoma. Indeed, so far it is charted as one of the highlights of my football watching career. I was there, on the field, when BYU beat No. 1 Miami. I was there when BYU beat No. 3 Oklahoma. It was an incredible game and had a spectacular finish to it. The mood was so incredible we did not want to leave the stadium. Ushers were urging us to GO HOME. However, we were not abpout to leave until we saw the team do it's victory Hakka. Jeff Lund and I began to chant Hakka, Hakka, soon enough about 10,000 fans chimmed in and the team graced us with their Ka Mate Hakka. It was awesome!

I was amazed by the OK fans and their tailgating abilities. It was a lot of fun to walk amongst all the OK fans and see how they tailgated. I saw OU tents all over the place. Most of them brought their silent generators and set up tables and chairs and flat-screen TV's so you could see the pre-game festivities as well as watch the Oklahoma State game. The smells around me were fantastic. While some fans stuck to traditional hot dog and burger menus, several had some intruiging menus to flaunt. I savored some great steaks cooked over mesquite coals, I saw elaborate kitchens set up with pots and pans. One fan had set up a smoker and had been smoking ribs all day. These guys know how to tailgate! I was even offered some beverage at one of the fraternity tents, and graciously accepted a cold bottle of water. They were some of the most mellow fans I had met!

But, everywhere we went, it was more like - BY Who? Where are you guys from? A couple thought we were from New York, another few thought we were from Birmingham (Alabama, I guess?) It was funny. And soon enough it was followed by the snickered under-the-breath laugh and "Good Luck to you" "You will need it!" Non of them would have predicted what was about to happen.

Inside, it was a sea of red with tiny specs of blue. The OK crowd was loud and overpowering. It was a home game for them, after all. They brought their band, they brough Boomer and Sooner, and they brought their Prairie Schooner. They controlled every aspect of the game, except for the play, itself. And the venue - AMAZING, it's the only word I can use to describe. I am just grateful I had the opporunity to be there...

Now, in honor of my new friends from Oklahoma, who really know how to tailgate, I give some of my tailgating recipes...

Bratwursts (Recipe from my friends in Bavaria, Germany)

Ingredients:

2 uncooked bratwurst links
1 can (12 ounces) beer or nonalcoholic beer
1 small onion, halved and sliced
1-1/2 teaspoons fennel seed
2 brat buns, split and toasted

Directions:

Place bratwurst in a large saucepan; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture. (Very important - simmer the Brats, DO NOT BOIL them. Simmering means bringing the liquid to the temperature at which steam rises from the surface, but not so hot that it bubbles. Boiling will cause the casings to burst.)

Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned. Serve on buns. Yield: 2 servings.

Stuffed Mushrooms (These are easy to make in advance and taste great!)

Ingedients

1 lg. pkg. fresh mushrooms
Butter
1 package cream cheese
1/2 lb. sausage
Green onions

Wash and remove stems from mushrooms - save stems. Brown and drain sausage. Saute in butter the green onions and mushroom stems, add to the sausage. Add cream cheese and cook over medium heat until cheese is melted in sausage. Spoon mixture into mushroom tops. Bake at 350 degrees for 10 minutes. You can also bake these right in on the gas or charcoal grill, covered, by using indirect fire.

Enjoy
Rafael

BYU beats OK!!

2009-09-03T19:34:00.000-07:00

Is it hope or is it premonition? Either way, it will be a spectacular game. Vicci and I are making our final preparations right now for the trek down to Arlington. We will be staying at the most spectacular hotel The Gaylord Texan. This is one incredible property.

An added bonus to the trip and the game will be to see the most amazing sports stadium ever built, The Dallas Cowboys Stadium. I would love to see BYU win the game, however, it will be one of the best games I have ever been to. The news is even saying that they are selling standing-room only tickets for $25.00, imagine that! We had the fortune of getting some excellent tickets on the 25 yard line Row 7.

To top off the preparations tonight, I decided to make Patty Edward's Game day Stew. I hope that by me continuing this tradition, will bring good omen to my dear Alma Mater. Go BYU!!!!

GAME DAY STEW

Ingredients:

1 pound stew meat
2 cans cream of mushroom soup
4 sliced carrots
4 cubed potatoes
1 Package Lipton Onion Soup Mix

Method:

Brown stew meat. Add two cans cream of mushroom soup with one can of water.
Put in a crock pot or L'cuisine cast iron pot
Put in over at 250 degrees for 4-6 hours

A Family Favorite of LaVell and Patti Edwards on Game Day.

Enjoy with crusty bread and for dessert, Chocolate Chip Cake.

Winger's Wings

2009-09-02T19:29:00.000-07:00

Every once in a while, I do not feel like cooking and I want to go out to eat dinner. Tonight was no exception. We went to Winger's for dinner. They have a couple of favorites - I like their salads, their chicken pot pie and the Turkey melt sandwich. However, sometimes I really enjoy their wings. Of course, it is really easy to go and pick some wings up for a game and sit and munch on them in front of the TV.

On the other hand, the real reason I like their wings, is not the wings themselves, but the sauce. Once you have the opportunity to capture the sauce, the possibilities of what you can put it on are endless. Try a pork tenderloin with the sauce on it and it is "amazing." Try some fried chicken or grilled chicken breast with it and it will also be "amazing."

For all your Wing lovers out there, here is an imitation to the Winger's amazing sauce. Try it at home and make your own.

Winger's Buffalo Wings Sauce

2 1/2 cups firmly packed brown sugar
3 tablespoons light corn syrup
1/3 cup Franks Red Hot pepper sauce (or any other
brand of Louisiana hot sauce - but not Tabasco)
1 tablespoon apple cider vinegar
1/2 cup hot water

Place brown sugar and corn syrup in a medium saucepan and melt over medium heat until boiling. Cook for 3 minutes, stirring constantly or it will burn. Add hot water, pepper sauce and vinegar. Stir all ingredients together well and continue cooking at a low boil, stirring often until mixture has reduced to a syrupy consistency (about 15 minutes). The sauce will thicken considerably as it cools.

courtesy of Recipe Goldmine

Pollo Asado - Grilled Chicken

2009-09-01T19:56:00.000-07:00

A few years ago, I was in Buenos Aires, Argentina on assignment. I was staying at the Hyatt Hotel and feeling pretty lonely. I was thousands of miles away from home and did not know a soul in Buenos Aires.

The hotel was picturesque and my bedroom window overlooked Avenida 9 de Julio. It was quite a site. I thought I was in Europe, perhaps Paris, rather than a Latin-American country. People were strolling around everywhere donning the latest fashions in clothing. Street performers and vendors were abundant, each of them selling their wares. It was quite the spectacle!

I decided to stroll down the street myself and find a quite place to eat. Not too far from the hotel, I landed in a small grill. I was attracted by the aroma of the wood fire upon which they grilled their meat. I could hear the sizzle of the meat as it was laid upon the hot iron grill they used to cook the meat upon. I knew that night I was in heaven!

I looked around to see what other's were having, and while the majority preferred beef, the chicken was too tempting to by-pass. Simple, but succulent and full of flavor. This simple recipe will make you king of the back-yard grill.

Pollo Asado

Ingredients:

4 boneless chicken breasts (about 1 lb)
2 tablespoons chopped FRESH rosemary leaves
2 tablespoons lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt (use Kosher salt if you have it)

Preparation:

Heat the grill to the highest setting.

Place the chicken breasts in a shallow bowl and pour olive oil over the chicken. Put garlic, salt and lime juice over the chicken. Chop the rosemary sprigs and place over chicken. Toss well and make sure all areas of the chicken are covered with the mixture. Cover and place in fridge to marinate for about10 minutes.

Grill the chicken on high for 5-6 minutes per side or until chicken is no longer pink on the inside make sure not to overcook. The chicken should be tender, and juicy.

Enjoy!

Costa Rican Tacos

2009-08-31T18:40:00.000-07:00

I have been begged by many to post this recipe. It never fails, no matter how many times I make this, it is the one recipe that is ALWAYS requested at each of my gatherings. I have made this at least 100 times in the past 10 years and still, friends want it. They always rave about them. You can make them and you will be an instant success.

I really do not know where the name came, except that I learned how to make these from a neighbor friend of mine, 18 years ago in West Valley, UT. His name was Lucio and he was from Costa Rica. At that time, we were planning on opening up a restaurant to serve these delicacies.

The recipe is basically 3 parts - you need the protein - the salad and the tortilla. On the protein, I have made it with chicken, beef, pork and fish. Use the same seasonings, just substitute the protein. For beef, I really like tri-tip steak for this one.

Please see the recipe below:

Costa Rica Tacos

Meat

Ingredients

1 lb of your favorite boneless, skinless meat (chicken, pork, beef or fish)
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tbsp Adobo seasoning (You can find this in the Hispanic foods section of your grocery store or substitute with a good seasoned salt.
3 cloves chopped garlic
2 tbsp extra virgin olive oil
2 tbsp Lime juice

Season the meat with all of the above ingredients in a bowl or reseal-able plastic bag. Put it in the refrigerator for at least 2 hours to marinade. After 2 Hours, fire up the grill to its highest temp. Cook meat on the grill until it has reached your desired doneness. When it is cooked to your desired temperature, set to the side for 5 minutes before you cut it. Cut into bite-sized pieces and set aside - keep warm!

Note- Pork should be medium well, I like my beef medium rare. Chicken should be well done, but still juicy in the middle. Do not overcook!!

Salad - Toppings Prepare this no more than 30 minutes prior to serving.

Ingredients

1 head of cabbage, finely shredded
1/2 cup lime juice (or lemon juice)
2 cups white vinegar
4 chopped tomatoes
salt and pepper to taste
1 fresh, finely chopped jalapeno

Shred the cabbage as finely as you can place in a large bowl. Add the chopped tomatoes and jalapeno. Season with salt and pepper to your desired taste and add the lime juice and inegar. Mix well and let stand for 10-15 minutes.

Tortilla (Prepare these as you are ready to serve.)

Ingredients

White corn flour tortillas
1 cup of oil
salt
pepper
1 tbsp dry oregano
1 tbsp dry basil
1 tbsp onion powder
1 tbsp garlic powder

Combine all the oil, salt, pepper, oregano, basil, onion and garlic in a mixing bowl. Mix well. Heat a fry pan to medium/ high heat. Dip 1 corn tortilla into the seasoned oil, making sure all surface on both sides is covered. Drain any excess oil into the mixing bowl. Place tortilla in fry pan and heat for about 30 seconds. Turn and heat for about another 15 seconds. Make sure the tortilla is heated well, and pliable, but not crispy. Stack the tortilla unto a paper towel lined plate. Repeat and place the next tortilla on top of the first one, repeating the same process until all tortillas you will eat are done. (1 tortilla per taco). If you need additional oil, you can prepare more with the same rations as above. Serve these hot.

Assembly:

Take a seasoned tortilla shell and fill with a small potion of meat - put the salad on top and fold. Eat as many as you can!

Enjoy!

Rafael

Black Beans and Rice - Comfort Food

2009-08-30T19:24:00.000-07:00

Comfort food - it's that simple, home cooked meal that is emotionally significant to someone. In my case it's rice and beans. Perhaps it is because that was a main staple for me during my childhood. Everywhere I ate, whether it was my mom's home cooking, my aunt, my grandma, we had rice and beans.

In fact, it was not lunch or dinner if we did not have rice and beans to complement the rest of the meal. I even remember once when my mom made lasagna and still made rice and beans to g with it, because according to my dad, "a meal is not a meal without rice and beans."

I could eat rice and beans every single day and not tire. Then again, it's that one dish that will take me back in time to some of my most memorable moments with my family and friends. It's that one dish that will tell me I can get through anything when I am stressed...

There are infinite variations of this classic dish. Here is my recipe adapted to the ingredients I can find readily in my grocery store.

Black Beans and Rice

Ingredients

2 cans black beans, drained
6 cups chicken stock
3 cups Long-grain rice
1 lg. onion, chopped
3 green peppers, chopped
2 clove garlic, chopped
3tbsp. fresh chopped cilantro leaves
3 Tsp. olive oil
1/4 lb. ham bone or 1/4 lb diced ham or ham hock
3 bay leaves
3 tsp. salt
8 oz tomato sauce
2 pkgs Sazon goya (optional - you can find this in the Hispanic foods section)

Directions:

Heat oil in a large sauce pan, sauté onion, green pepper, and garlic. Turn heat to medium heat.
Saute until tender for 5 minutes.
Add ham bone or ham and saute another 5 minutes.
stir in the rice, cilantro, tomato sauce, salt and black beans and sazon goya. Saute an additional 5 minutes.
Add chicken stock and bay leaves. turn heat to high and stir until boiling. Continue to stir regularly until most of the liquid has evaporated (should be about 5 minutes or so.) There will still be a little bit of liquid in the pot.
Reduce to Low and cover. Do not open, so you will not loose the steam. Allow it to cook for an additional 20 minutes.

Enjoy

Rafael

BAT Salad

2009-08-29T19:50:00.000-07:00

I'm at Bear Lake tonight. It's been a great day up here. Even though I am up here almost every weekend, Spring and late summer/early fall are my favorite seasons to come up. That's when we can enjoy the beauty of the lake and the area without the influences of the crowds up here. It seems that most of the tourists are now packing it in and going home, which means we can stroll through "downtown" Garden City without much traffic. It also means we can enjoy the perks of the swimming pool, the beach and the tennis courts without being overrun by hundreds of seasonal visitors. It's left up to us "locals" to enjoy.

While I was enjoying the hot tub - I met some people from Randolph, (locals - they are still in Rich County, LOL) who told me about the annual Bull Testicle Festival in the thriving metropolis of Woodruff. They were sporting this year's T-shirt "If you have the guts, we have the Nuts." I have to make a trip to Woodruff next year in May, just so I can get a T-shirt and sport it...

No, I am not Andrew Zimmern from Bizarre foods; I will not write a recipe on Rooster Fries nor Bull Testicles. However, this reminded me of my absolutely wonderful BAT salad. No - I will not have you go to your back yard or cave and pry out a bat and roast it for the salad. My Bat salad is a cornucopia of 3 of my favorite ingredients - Bacon, Avocado and Tomatoes! There is nothing better than tomatoes when they are in season. I especially like heirloom tomatoes or you can always find Campari tomatoes at Costco.

Bat Salad

Ingredients

Bacon (I like the thick cut, smoked bacon. Avoid the maple bacon or it will be too sweet.)

Avocado

Juice from 1 lime

Tomatoes

Red Onion

course ground Salt - If you don't have one, you really should get a salt grinder - Costco has some inexpensive disposable salt and grinder combos - I use it all the time!

Fresh ground Pepper

Balsamic Vinegar

Extra Virgin Olive oil

Fresh basil (optional)

Directions

Fry Bacon In a shallow pan until crispy. Drain on a paper towel and crumble when cool. Set aside.

Peel and cut the avocados into bite-sized wedges and place them in a serving bowl. Sprinkle lime juice over the avocado to prevent oxidation. (turning brown)

Cut up the tomatoes and in wedges, Cut Bite sized and place them in the glass serving bowl with the avocados.

Chop the red onion into small pieces - place in the bowl with the avocados and tomatoes

Salt and pepper the tomatoes and avocado. Season to taste

Pour some Extra Virgin olive oil and Balsamic vinegar over the salad to taste. Tear (don't cut) the fresh basil leaves into small pieces and toss in the salad.

Put the bacon crumbles into salad.

Toss everything lightly together to avoid bruising the avocado. Serve Immediately.

Optional - you can serve over a bed of green leaf lettuce as garnish.

Enjoy

Rafael

Philli Steak Sandwich

2009-08-28T20:50:00.000-07:00

Tonight I had the opportunity to meet some of Vicci's high school friends from Napa California. A few of them came to Utah to drop off their sons and daughters at different colleges in Utah. As a result, they decided to make a mini reunion out of it. It was priceless for me to see my wife reminisce her old days back in high school. She was like a little girl again.

We met at Dave Ryder's Cheesesteak Deli in Sunset, UT. This is a quaint establishment patterned after the Italian Place in Provo, where Dave fired up the grill during his college days. The menu is simple, 4 hot choices and a couple of different cold sub sandwiches. However, don't let this fool you, as the sandwiches are packed with flavor and have lot's of meat on them. (There is nothing worst than a bread and no meat sandwich.)

I tried the traditional cheese steak, with my choice of choice of cheese - provolone. Like I said, it was pipping hot off the grill, fresh, packed with flavor and loaded with meat and cheese. It was a great sandwich.

The original Cheesesteak - Pat's or Geno's in Philadelphia? Who has the best cheesesteak? It's a tough choice. I like them both. These guys have been battling it out over who has the best sandwich for decades. In fact, they are right accross each othe on 9th street in South Philadelphia. However, if you really pinned me down, I would have to go with Pat's King of Steaks.

Here is a recipe I adapted from John Fischer:

Philadelphia Cheesesteak

Difficulty: N/A

Time Required: 15 minutes

Here's How:

Start with good beef. Pat’s uses sliced rib-eye. I like to use rib-eye myself
Shave the beef very thin so it cooks quickly and remains tender.
Use a fresh high quality Italian roll, the roll is another important ingredient, make sure it is fresh.
Decide if you want your steak with or without fried onions.
Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite "cheez whiz."
Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
Start to cook. Sauté the onions, peppers and mushrooms until soft.
Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
Enjoy your Philadelphia cheesesteak.

TIPS

Using the best beef available is the key.
Don't overcook the ingredients.
If you don't cook, go to Dave's Cheesesteak Deli in Sunset

Click here for Dave's Cheesesteak Delil

Enjoy

Rafael

Lavell's Chocolate Chip Cake

2009-08-27T21:16:00.000-07:00

I do not have much of a sweet tooth, but every once in a while I come across a special recipe that rocks. I love creme brulee, New York Cheese Cake, Tres Leches, and I once even prepare a Death By Chocolate like was served in the old Bacci Restaurant in SLC. And of course, I love chocolate, especially if it is good chocolate. (The darker the better!)

My sister, Janette, prepared an incredibly moist, and tasty cake for Vicci's birthday. When I asked her where she had gotten the recipe, she said it was Patty Edward's recipe for Game Day. She prepared this along with her Game Day Stew.

Of course, it has to be delicious, especially since it is endorsed by the legendary coach of the 1984 National Title Championship team. Anything BYU is the bomb!

Since the great game is less than a week away, we decided to enjoy this great recipe. The recipe was given to Pat Edwards by Cindy Meyer, wife of SMU coach Ron Meyer. And now, I share it with you. It is perfect just as is, I would not change it at all. Go BYU!

CHOCOLATE CHIP CAKE

Ingredients:

1 box yellow cake mix (Duncan Hines without pudding mix)
1 small instant chocolate pudding
½ cup sugar
¾ cup oil
¾ cup water
4 eggs
1 small package chocolate chips
8 oz. sour cream

Method:

Mix cake mix, pudding and sugar all together. Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter. Add sour cream and chocolate chips and bake in greased and floured bundt tube for 50-60 minutes at 350 degrees. Cool one hour before removing from pan.

Enjoy

Rafael

Kung Pao Chicken

2009-08-26T18:34:00.000-07:00

Vicci and I shared the rare opportunity to go out to lunch together today. It was Vicci's turn to pick the cuisine, so she picked Chinese. We went to one of our little known spots where we could enjoy good, fast food Chinese food in Ogden.

One of my greatest complaints about Chinese food restaurants is that they all seem to prepare one signature dish with one signature sauce. If you pick that dish, you are fortunate, but if you pick a different dish, it ends up tasting the same. Hence, I usually pick the restaurant depending on the particular dish I am having, or better yet, if I want to savor a particular sauce.

However, this little, unassuming "fast food" restaurant is the exception. I have tried several of their dishes and have been pleased with the outcome. They seem to prepare them in the way they would prepare them back home in their city of Taipei, Taiwan.

I asked them for my favorite dish, Kung Pao chicken, and asked if they knew the origins of the dish. As most of us, they did not know themselves. So, I went to Wikipedia - here it goes:

Kung Pao chicken (also spelled Kung Po chicken or Gung Po chicken) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shangdong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.

My version of the Kung Pao chicken is more Western style - you can use chicken, beef, pork, shrimp or tofu. They all add different texture and depth to the dish. Enjoy.

Kung Pao Chicken

Ingredients

1 lb. skinned, boneless chicken breast, diced
1 Tablespoon dark soy sauce
1 tsp cornstarch mixed with 1 tsp water
4-8 dried red chili peppers, sliced in half
1 Tablespoon minced ginger
1 Tablespoon minced garlic
3-4 green onions, sliced into 1/4" rounds
2 celery stocks cross-cut into 1/4" pieces
1/2 red bell pepper cut into 1/4" pieces
1/2 cup unsalted peanuts
7 Tablespoon peanut oil

SAUCE:

1 Tablespoon dark soy sauce
1 Tablespoon Chinese rice wine for cooking (or dry sherry)
2 tsp brown sugar
1 tsp sesame oil
1 tsp vinegar

Directions

Dice the chicken into half-inch cubes. Mix the chicken pieces with the dark soy sauce, water and corn starch and set aside for 30 minutes while you prepare the other ingredients.

Chop your peppers, ginger, garlic and green onions, celery and bell pepper. Mix your sauce and set aside.

Heat the wok, and add 5 Tablespoons of peanut oil. When oil is hot and about ready to start smoking, add the raw peanuts and fry, stirring them constantly for 2 minutes. At this point, the e nuts should begin to brown. Remove the peanuts and set them aside.

Heat up the remaining oil from the wok, then add the marinated chicken. Stir fry on medium high for about 2 minutes or until the chicken has browned and almost cooked through. Remove the chicken and set aside.

Clean the wok with a paper towel (be careful, it is hot!) and remove all excess fat.

Add the remaining 2 tbs of peanut oil to the wok and heat on medium high. Add the chili peppers, and stir-fry them until they begin to turn black (about 30 seconds.) Add the garlic and ginger and and stir fry for additional 10-15 seconds. Add the red bell peppers, celery and green onions. Stir-fry for another 15 -20 seconds.

Add the cooked chicken and peanuts into the wok. stir the sauce into the wok, and stir fry vigorously till the sauce has thickened -about 2 minutes.

This si best enjoyed over rice

Enjoy.

Sweet Pork

2009-08-25T20:04:00.000-07:00

Cafe Rio, Costa Vida, Bahio Grill, they all have their own version of this great tasting pork. I have tried them all. I have even tried some more expensive versions at so called "Fine Mexican Cuisine" restaurants. However, they all have something in common. This dish is soooo Easy to Make, I am almost embarrassed to post the recipe.

The first time I tried this dish, was at the opening of Costa Azul, now Costa Vida in Layton. I remember my friends gawking over this meat saying it was the best they had ever had. Since that time, I cooked up many different versions depending on my mood. Sometimes, I put some vinegar to give it more acid. Other times I spice it up with peppers and garlic or I make my own salsa. Once I even put some de-veined Habanero peppers into the mix (This was the best one.) but, occasionally, like today, it's whatever I have in the house. Start with this basic recipe and make your own family version, you will enjoy it.

Basic Sweet Pork Recipe

Ingredients

3 lbs Pork roast ( I like to use the boneless pork loin)
16 oz bottle of your favorite salsa
1 can of coca-cola (non-diet)
2 cups of brown sugar
garlic salt to taste

Preparation (Here is the secret, so pay close attention!!!!!!!) This could get tricky!

Place all ingredients in a crock pot and let cook for several hours until tender and you can shred the pork. That's it!!! Cooking made easy!

Tonight we opened a can of black beans, shredded some cheddar cheese, cut up a couple of tomatoes and shredded some lettuce. We made burritos with whole wheat tortillas!

It was a great, quick and easy dinner, perfect since we had the opportunity to attend Connor's awarding of the Webelo's Arrow of Light tonight. Way to go Connor!

Enjoy

Rafael

French Dip Sandwich

2009-08-24T18:58:00.000-07:00

Have you ever wondered where the French Dip Sandwich originated?

One night, while watching the Food Network, I saw a segment on the birth place of the French Dip. As expected with the other non-French creations, French Dressing, French Toast, French Fries, the French Dip sandwich did not originate in France, it was born in Southern California, at "Philippe's."

According to history, one day in 1918, while making a sandwich, Philippe Mathieu dropped the sliced french roll into a roasting pan full of meat juices still hot from the oven. The customer, a policeman, told Philippe he would take the sandwich anyway, despite it being wet with the juices. The next day, the policeman returned with some friends and they all ordered "dipped sandwiches."

This was the official birth of the French Dipped Sandwich. It was called french, either because of the owner's heritage, or the french roll it was prepared on, or because the officer's name was French. Even though the answer is lost to history, nobody disputes this is the birthplace of the French Dip Sandwich.

Hail to Philippe Mathiew, for being the creator of a simple, yet tasty sandwich. This is easy to make and hard to mess up.

French Dip Sandwich

Ingredients

1 1/2 lbs Sliced Prime Roast Beef
2 tsp. Extra Virgin Olive Oil
Fresh slice Green peppers
Fresh sliced mushrooms
Fresh sliced white onions
French rolls, split length-wise
sliced Swiss cheese
2 cans beef broth or beef consomme
2 finely chopped green onions
2 Tablespoons butter
1 Tablespoon flour
salt and pepper

Preparation

Saute peppers, mushrooms and onions in a medium saute pan with the olive oil. Cook for about 4 minutes.

Meanwhile, in a skillet, over medium heat, melt butter. Add green onions and saute for 2 minutes. Add flour to the skillet and cook for one minute. Add beef broth in slowly and wisk. Bring to a slow boil and simmer until ready to serve. This is Aus Jus.

Lightly toast the roll. Pile the meat evenly over the rolls. Put peppers, mushrooms and onions on top of the meat. Put one slice of Swiss cheese over each pile.

Distribute the Aus Jus (dipping sauce) into small ramekins or bowls for dipping. Serve each sandwich with it's own dipping bowl.

Enjoy!

Rafael

Home Cooked Lasagna - Vicci's Recipe

2009-08-23T18:49:00.000-07:00

As some have said today, "It is a lazy Sunday." Usually I am eager to cook on Sunday, but I would rather just sit around and "DO NOTHING" today. As such, my wonderful wife decided to prepare lasagna today.

I know, I know... most of you are thinking that all we eat is Italian, as we have done it for the past 3 days now. It's just the luck of the draw. Lasagna is virtually easy to prepare and there are so many versions, you can make it with anything in the home. I have had sausage, vegetarian, chicken, pork, left-over prime rib, ground beef, ground pork, eggplant, even white kidney bean lasagna. It's all great, as long as you have a good tomato sauce and lots of melted cheese.

So, when we came home from church, after participating in the Oquirrh Mountain Temple dedication, Vicci went to town preparing the lasagna. Naturally, I could not keep away from "spicing up" the lasagna a bit myself. And... as all well trained husbands would do, I pitched in and did the dishes - Today I was the sous chef!

Vicci's Lasagna

Yield: 6-8

Prep Time: 30 min

Cook Time: 45 min

Ingredients:

8 ounces lasagna noodles (We used whole wheat noodles)
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic
1 tsp dried oregano
1 tbsp dried basil
2 jars (about 32 ounces) spaghetti sauce, your favorite - I like Lucini Brand
1 teaspoon garlic powder
Salt and Pepper to taste
1 teaspoon paprika
1 1/2 cups shredded mozzarella cheese
2 cups shredded Monterey Jack cheese
1 cup grated parmesan cheese

Cooking:

Cook lasagna noodles according to package directions; drain and set aside.
In a large skillet brown beef. Then add onion, and garlic, cook over medium heat for 3 min. drain the fat and then add garlic powder, salt and pepper, oregano, paprika and basil. Heat for another 5 minutes and set to side.
Heat spaghetti sauce in a medium sauce pan. set to side
In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of mozzarella , Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice.
Bake lasagna in a pre-heated oven at 350° for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving.

Enjoy

Eggplant Parmesan

2009-08-22T20:05:00.000-07:00

Even Chefs and cooks get a day off every once in a while. Tonight was no exception. Vicci, Angie, Shane and I had dinner at the Olive Garden in Riverdale, UT. Thank you very much to Robert, Culinary Manager who made our dinner enjoyable (He graciously comped my entree tonight!)

We started the meal with a sampling of the Lasagna Fritta and the Smoked Mozzarella Fonduta. I really enjoyed the Fritta -Parmesan-breaded lasagna pieces, fried and served over alfredo sauce, topped with parmesan cheese and marinara sauce. The crunchy texture of the lasagna combined with the mixture of the two sauces was exactly what I was looking for. I have a passion for the combination of the two sauces -red and white!

I finished my meal by having their Eggplant Parmigiana. Next to my own, I tend to enjoy their recipe, especially if I do not have the inclination to cook for the evening. Their Eggplant is always cooked to perfection, is tender and cooked to the perfect crunch. You can also taste the sweetness of the tomatoes in their marinara sauce, It is enjoyable.

My eggplant Pamiginana is more complex and is layered almost like a lasagna. To me, it is heaven. Here is my recipe, even though I did not prepare it tonight. Please enjoy and let me know what you think.

Baked Eggplant Parmigiana

Servings: 8

Cook Time: 1 Hour

Ingredients

Sauce

3 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes

2 (28-ounce) cans plum tomatoes, crushed, do not discard the juices
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped basil leaves
1 tablespoon oregano
Salt and Pepper to taste

Directions

Heat the oil in a large pot over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 2 minutes.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the basil and oregano and season with salt and pepper. Cook for 10 minutes longer.

Eggplant:

5 cups italian bread crumbs
3 tablespoons chopped parsley flakes
1 tablespoon oregano
Salt and pepper to taste
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants
lemon juice to prevent browning on eggplant
All-purpose flour, for dredging
Vegetable oil, for frying
12 ounces grated mozzarella cheese
8 ounces sliced mozzarella cheese
3/4 cup grated parmesan cheese
Fresh basil leaves

Directions

Preheat the oven to 400 degrees.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Trim the stem off the eggplant, remove the skin from the eggplant by peeling with a vegetable peeler. Brush the eggplant with a little lemon juice. Cut eggplant into 1/2-inch-thick round slices. You will need about 18 slices.

Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a saute pan over medium heat until the oil reaches a temperature of about 385 degrees. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of a baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, and parmessan cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the sliced mozzarella and remaining parmesan cheese and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Rafael Mendez

Impressive Manicotti

2009-08-21T20:51:00.000-07:00

About 10 years ago, I had a dinner party at my home in Jackson, TN. It was important for me to impress my guests with a meal that they would remember. I received a lot of accolades for my Manicotti Recipe. It is both visually appealing when plated, and absolutely delicious.

Sandra Eaton wants to impress a special guest at her home on Sunday - Sandra I give you my recipe. You can prepare this ahead on Saturday and bake it on Sunday. It is easy and impressive. I would use some fresh basil as garnish at the bottom of the plate and serve 2 Manicotti shells criss-crossed on top of each other for effect. You may want to serve some fresh asparagus or green beans with it. That is what I ate tonight. For you Sandra - enjoy!

Impressive Manicotti

SERVINGS: 14-16

Prep Time: 30 min

CookTime: 45 Min

Ingredients:

2 packages (8 ounces each) manicotti shells
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
2 lbs ground pork (you may substitute for ground sausage if not available)
Salt and Pepper to taste
2 Cans Italian Stewed Tomatoes
1 medium onion, diced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 jar (26 ounces) spaghetti sauce (I like Lucini brand)
2Tbsp chopped basil
1 Tbsp dried Oregano
3 cloves garlic, diced
1/4 fresh minced parsley

Directions:

Cook manicotti according to package directions.
Drain manicotti; set aside and cool so you can handle it.

In a medium sauce pan, heat spaghetti sauce, canned stewed tomatoes, basil and garlic. season with salt and pepper to taste. Bring to a slow boil on medium heat and reduce to low, simmer for 10 minutes, uncovered.

In a large skillet, cook pork over medium heat until no longer pink season with salt and pepper to taste; drain.
Add onion and garlic saute for 5 minutes on medium heat.
Add spinach, mozzarella cheese and Parmesan cheese.
Stuff mixture into manicotti shells.

Spread 1/2 cup of prepared spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes.
Place stuffed manicotti on top of the sauce. Pour remaining spaghetti sauce over the top.
Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley.

Fresh Wild Coho Salmon

2009-08-20T19:17:00.000-07:00

Three years ago I had the opportunity to take my family on a fishing trip to Tofino, British Columbia, Canada. Tofino is a quaint fishing village on the western coast of Vancouver Island in the Clayoquot Sound region.

We set sail early in the morning, about 5 am for an all-day fishing trip. It was a great trip! We bagged our limit on King Salmon, Cohos and Silvers. My son, Kavin even managed to reel in a 45 lbs. Halibut that day.

The fog was thick, but when it broke around noon, we managed to park ourselves right next to the largest Humpback Whale I had ever seen! However, this visual spectacle was trumped by the incredible olfactory experience we were soon to have. Just as the whale breached, it belched and let out the most fowl smell I had ever tasted!

When we got back we decided to have a "fish fry" or in our case, a fish - grill. Here is the recipe I still use from that experience. Tonight I ate Grilled Salmon, Grilled Pineapple and a tossed salad with Vidalia Onion Vinaigrette.

Grilled Fresh Wild Salmon (Tofino style)

Prep Time: 15 minutes

Cook Time: 15 Minutes

Ingredients:

Vegetable oil spray

1-1/2 lbs bonless Wild caught Salmon fillet (about 1- inch thick with skin on.)

3 Tbsps Soy Sauce

1 tsp Onion Powder

1 Cup Brown Sugar

Cooking:

Preheat grill to high heat.

Spray the skin side with vegetable oil spray to prevent sticking to the grill.

Place salmon fillet skin side down on a cooking sheet or tray.

Pour soy sauce over fish, sprinkle onion powder and cover with brown sugar.

Place fish on the hot grill skin side down and allow to cook for about 15 minutes. Turning is not necessary. Salmon is done when it feels firm when pressed gently with the back of a fork. I prefer mine medium rare personally.

Note: You can substitute the wild salmon with farm raised salmon. However, once you have tasted wild salmon, there is no turning back....

Oh, and as for the grilled pinapple - cut your fresh pineapple in thick spears and bathe in a simple sugar made from brown sugar and water (heat water and brown sugar in a sauce pan until you have a thick syrup). Place on the grill until you get some nice char marks.

Enjoy - Rafael

Grilled Vegetables

2009-08-19T21:03:00.000-07:00

Okay, I stand corrected today. I have been working hard to satisfy my oldest daughter's desire to be a vegetarian by preparing some tasty vegetarian dishes. However, today she professes she's actually a Pescatarian. I had no idea what that was, so I had to look it up!

According to The Merriam- Webster disctionary, "Pescetarianism is the practice of a diet that includes seafood and excludes mammals and birds. In addition to fish or shellfish, a pescetarian diet typically includes some or all of vegetables, fruit, nuts, grains, beans, eggs, and dairy." So, I guess now she is a Pescetarian. That's good, because it gives me a few more possibilities.

So, "Sawyer" (she still insists on using her camp name instead of her real name!), in honor of you I am giving you my tasty Grilled vegetable recipe. It is my Favorite way of eating veggies in the summer. I absolutely love grilling outdoors and you just can't beat the smokiness and caramelization produced by charring the vegetables.

You can use just about any vegetables you want. Make sure they are fresh and in season. I will list my favorite ones here. No quantities will be listed either. It is all up to you.

Grilled Vegetables

Prep Time: 5 Minutes

Grill Time: Peppers and onions 6 minutes
Asparagus 4 minutes
Tomatoes 2 minutes

Ingredients:

Fresh asparagus spears, trimmed
Red Onion, sliced
Tomatoes, Halved - I like Campari tomatoes the best
Yellow and Red Bell peppers, quartered and veins removed
3 TablespoonsExtra Virgin Olive Oil
Salt and pepper to taste
1/4 cup GratedParmesan Cheese
1 Tablespoon Balsamic Vinegar

Directions

Preheat grill for high heat.
Place all vegetables in a bowl and coat with with EVOO. Season with salt and pepper to taste. Place the vegetables on grill in the following order, but do not discard the seasoned oil in the bowl
Grill the peppers and onions first over high heat for 2 minutes, then add the asparagus for 2 minutes and add the tomatoes and finish grilling all for another 2 minutes or to desired tenderness. Make sure you get some good char marks on the peppers and asparagus.
Return grilled vegetables back into the same bowl, and toss with Balsamic Vinegar and Parmesan Cheese

You can use this same marinade with just about any vegetable. Just stay away from those with high water content as cucumbers, they just don't grill that well. Enjoy!

Where's the Beef? - Spaghetti Squash

2009-08-18T18:48:00.000-07:00

I do not consider myself a vegetarian. In fact, as my good old friend from Singapore, Steven Tay used to always say - "I am an NON-Vegetarian." He would not eat anything that grew from the ground!

Since I am such a loving father, I put aside my flesh-eating whims in order to satisfy this new-found desire from Emilee to support her in being a vegetarian. So, for the rest of this week, I will support her. However, for all you MEAT eating fans - I will return to my carnivorous habits when she leaves on Saturday. But for now, I guess I must chant the immortal words of Clara Peller - "Where's the Beef?"

Yesterday, our dear neighbor, Tracy Cummins, brought over some fresh Spaghetti Squash from her garden. Being outvoted by my wanna-be vegetarian wife and vegetarian daughter, I decided to prepare the following recipe:

Spaghetti Squash Primavera

Prep Time: 15 min
Cook Time: 30 Min
Servings: 6

INGREDIENTS

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 onion, chopped
1 Yellow Bell Pepper, chopped (You can substitute a green bell pepper)
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup shredded Parmesan Cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian Parsley
1 tablespoon capers (optional)
Salt and Pepper to Taste
1/4 tablespoon crushed red pepper flakes (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Add 1 1/2 cups water to a baking dish.
Place spaghetti squash cut sides down in the baking dish, and bake 40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and yellow bell pepper and saute for 2 to 3 minutes. Stir in the tomatoes, chopped Italian parsley and capers (optional) and cook for about another 2 minutes.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, Parmesan cheese, olives, and basil. Toss in the crushed red pepper flakes if you want a little heat. Serve warm.

Enjoy

Rafael

Empanadas or Pastelillos - depends on where you are.

2009-08-17T16:53:00.000-07:00

In Yamile's country, Argentina, as well as other places in South America, they are known as Empanadas. In Puerto Rico, they are better known as Pastelillos. Basically an empanada is a stuffed bread or pastry.

Throughout most of South America, the Empanada is made by folding dough or bread pastry around the stuffing. The stuffing consists of just about any filling imaginable. I have eaten fish, meat, pork, chicken, shell fish, as well as a variety of different fruit fillings as stuffing. Most of the Empanadas I ate in South America were baked in the oven.

When I was in Saudi Arabia, I ate a similar dish called "Moajanat." They filled this pasty with Spinach and Lamb. It was very tasty.

Perhaps it's due to my origins, but I am very partial to "Pastelillos." Rather than bake them in the oven, we deep fry these "fritters," which I believe gives them a better flavor (Anything fried is better, right?).

So, since Emilee came home today and said she has not had a decent meal in 2 months, she asked if we would prepare some Empanadas or Pastelillos for dinner tonight. Here is my basic recipe.

EMPANADAS

Servings: 12 Empanadas

Prep Time: 15-30 Minutes

Cook Time: 30 Minutes

Empanada Dough (Pastry recipe) You can also purchase these ready made

Ingredients:

3 cups flour
1 teaspoon salt
1/2 tsp. Baking powder
1/2 tsp. baking soda
1/4 cup vegetable oil
1 cup warm water
1/2 tsp achiote (annato seed) OPTIONAL for color

Preparation for the dough

Combine all the dry ingredients in the bowl of an electric mixer
add all wet ingredients. Mix for about 3 minutes until well combined. At this point, the dough will form.
Remove the dough from the mixer and knead by hand for about 3 min. Wrap the dough in plastic wrap and allow it to stand for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles and set the aside to stuff them.

Filling:

1 lb. ground beef, pork or cooked shredded chicken
1 medium onion, diced
2 Tbsp. olive oil
1 green bell pepper, diced
3 cloves garlic, crushed
1/8 cup chopped cilantro
1/8 cup sliced green olives
salt and pepper to taste (you can use adobo if it is available)
2 boiled eggs, diced
1/8 cup raisins
1/2 cup tomato sauce
1 pkg. Sazon Goya with Achiote Optional

Brown the ground beef and drain any excess grease. If you are using pork or chicken, saute in 2 Tbsp olive oil.
Add onion, garlic and cilantro and saute for an additional 5 minutes on medium heat.
Add all remaining ingredients and continue to heat over medium heat for 10 minutes, stirring occasionally. Let the filling cool.

Assembly and Cooking

Preheat 2 cups of vegetable oil in a frying pan to about 350 degrees (Medium High)
Place about 2 Tbsp of the filling in the center of the dough round and seal the edges with a fork.
Deep fry for about 4 minutes on each side (until golden brown) then place each Empanada on a plate lined with paper towels. Continue to do this until all are cooked to golden brown.

Rafael's Tri - Tip Roast Recipe

2009-08-16T18:03:00.000-07:00

A couple of days ago, I catered a wedding for my dear friends - Jordan and Jordanne. It was a special day, and their parents asked if I could fix some favorites for a group of 70 people. Among some favorites, I grilled 20 lbs. of tri-tip roast as one of my proteins.

Tri-tip roast or steak is one of the less popular cuts of steak today. It is the 1 1/2 to 2 1/2 lbs of beef that sits at the bottom of the sirloin. The benefits are that it is packed with flavor and tends to be lower in fat than most other cuts. In fact, it is a fairly inexpensive cut - I bought my roasts in bulk at Costco for $3.69/ lb.

Since tri-tip is low in fat, it tends to dry out quickly, therefore I would suggest you marinate the beef well to help preserve it's juiciness. Since I was cooking for a lot of people at the once, I decided the best way to grill the beef was to cut it into 1- inch think steaks.

As for meat temperature, I like my meat medium rare. However, I would highly suggest you do not cook it past medium, as it will dry out too much.

Servings: 6

Prep time: 15 min.
Marinade time 2 + Hours
Cook Time: aprox. 8 min

2 1/2 lbs Tri-tip Roast cut into 1 -inch thick steaks

Dry Rub (Mix the following in a large metal bowl):
2 Tbsp Garlic Powder
1 tsp Garlic Salt
2 Tbsp Parsley Flakes
2 Tbsp Onion Powder
2 Tbsp Smoked Paprika of Fancy Paprika
1/2 tsp Cayenne Pepper
1Tbsp black pepper
2 Tbsp Sea Salt or Kosher Salt
1 Tbsp dried Oregano
1 Tbsp dried crushed Thyme

Marinade: (Mix the following in a glass bowl)
6 Tbsp Extra Virgin Olive Oil
3 Tbsp. Worcestershire Sauce ( I like Lea & Perrins Original Recipe)
1 tsp. Tabasco Sauce
2 tsp. Liquid smoke (optional) You can also use wood smoking chips instead

Place the dry- rub ingredients in a 1-gallon size resealable plastic bag. Put the beef inside the bag seal and shake vigorously until all the beef has been coated with the dry rub. Open the bag and now pour the marinade into the bag, seal, then shake vigorously until the beef has been fully coated by the marinade. Place the bag in the refrigerator for at least 2 hours.

Cooking

Pre-heat your grill. I prefer hard wood charcoal such as Mesquite or Hickory, but gas will work as well too. Put your grill on the hottest setting possible and allow the grill or coals to get real hot. Once the grill is hot, place the steaks on the grill and cook for aprox. 4 min, on each side for medium rare. Make sure to get those restaurant grill marks on the beef - (place the steaks at 45 degree angle from the grill bars, then half way through each side cooking (at about 2 min) turn the steak a 90 degree turn on its same side). Then flip the steak with your tongs and do the same thing to the other side. This will give you perfect restaurant grill marks.

Grilling the tri-tip is an art and practice makes perfect. The suggested cooking time is minutes is

8-10 min. is rare
12-14 min is medium

The best may to test though, is to take your tongs and test the meat by pressing on it:

Rare - soft to the touch
Medium - firmer than rare, but gives
Well Done- firm, does not give

VERY IMPORTANT - as with most grilled meats - place the steaks on a warm platter and let it sit or rest for about 5 minutes before cutting or serving. This will ensure that the juices return to the center of the meat and will not dry out upon cutting.

ANOTHER TIP - do not use a fork to turn the beef. Always use tongs, this will prevent any of the juices from escaping during the cooking process.

I hope you enjoy the beef!

Introduction - What is this tour about?

2009-08-16T17:30:00.000-07:00

My wife and friends have been encouraging me to start my food blog for a long time now. I have always been reluctant for a couple of reasons:

First of all, I have a hard time re-creating any single recipe (as I never duplicate anything.) I am constantly trying to perfect my dishes and my palate seams to change constantly. I use whichever ingredients are available to me at the time, and I tend to substitute some spices if I run out of others.
Secondly, I do not use any measurements. In fact, I believe that true harmony is achieved only when you can liberate yourself from the need to follow a recipe and you begin to venture beyond the confines given to you by others.

However, I do not have the luxury of sharing my cooking with Everybody. Many of you have tried my food, either through dinner parties or the occasional function I have catered.

It is my intent to introduce you to my World of Food. There are few things that I am more passionate about than food. I am constantly brainstorming new recipes and recreating the old. I have traveled around the world and visited many different countries. I love to eat out and try new dishes. Every time I try something new I like, I attempt to prepare a similar dish at home.

As you enter my world, I will share with you some of my recipes, techniques and secrets. I also hope you will share your recipes and secrets and techniques as well. If you want me to post a specific recipe I have prepared before, please ask. If you are craving a specific dish and want me to help you with it. Please share. If you have gone to restaurant you really like, please let me know.

Cooking and eating are simply just about having fun. I get the same high out of watching someone enjoy my food as I do about tasting it.

Rafaels Food World

Easy Gourmet Macaroni and Cheese

Corn Chowder

Connor's Chicken Cordon Blue

Baby Back Ribs

Truffled Macoroni and Cheese

Chicken Crispers

Krispy Kreme Burger?

Hawaiian Haystacks

Spaghetti alla Carbonara

Chili Crab

Gang Dang - Thai Red Curry

Sancocho - Hearty Beef Stew

Sun-dried Tomato and Provolone Stuffed Pork Tenderloin

It's no secret that Pork is one of my favorite meats. My dad does not like chicken, and beef was too expensive when I was growing up, so my mother fixed a lot of pork dishes. One of my favorite pork dishes is a stuffed pork tenderloin. It is very easy to make and goes with just about any side dish.

Ingredients:

Preparation:

Stuffed Beef Tenderloin

Preparation:

Sausages and Peppers

Ingredients:

Preparation:

Chicken Tortilla Soup

Ingredients

Directions

Pasta Puttanesca

Directions

Roast Pork with Raspberry Chipotle Sauce

Kid's Dinner tonight

Bear lake and Vegetable Beef Soup

Low Calorie Chinese Chicken Salad

Shirataki Noodle Soup "FAUX PHO Noodle Soup"

Lemon Saffron Chicken

Lobster Salad

Halibut

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

Preparation:

BYU Indeed beats OK --- Tailagating or Sofa-gating food..

Ingredients:

Directions:

BYU beats OK!!

Winger's Wings

Pollo Asado - Grilled Chicken

Costa Rican Tacos

Black Beans and Rice - Comfort Food

BAT Salad

Philli Steak Sandwich

Here's How:

Lavell's Chocolate Chip Cake

Kung Pao Chicken

Sweet Pork

French Dip Sandwich

Home Cooked Lasagna - Vicci's Recipe

Eggplant Parmesan

Impressive Manicotti

Ingredients:

Directions:

Fresh Wild Coho Salmon

Grilled Vegetables

Where's the Beef? - Spaghetti Squash

INGREDIENTS

DIRECTIONS

Empanadas or Pastelillos - depends on where you are.

Prep Time: 15-30 Minutes

Cook Time: 30 Minutes

Empanada Dough (Pastry recipe) You can also purchase these ready made

Ingredients:

Preparation for the dough

Combine all the dry ingredients in the bowl of an electric mixer

add all wet ingredients. Mix for about 3 minutes until well combined. At this point, the dough will form.

Rafael's Tri - Tip Roast Recipe

Introduction - What is this tour about?