Thursday, July 30, 2009

Good Morning from the Resaurant

I just wanted to share a little about my life, and my cooking experience.
I was in my Grandma's kitchen from the age of 2, and helping my mom cook from about the age of 8.

there was always something to help with. at gram's, I had my own table and apron. My mom was teaching about food safety at 6.

I was making "Bubble Gum casseroles" at 10. What is a Bubble Gum Casserole? Ground meat, cheese, rice or potatoes, and veggies, don't forget seasoning. At that time, I think it was seasoning salt.

I think Chili and Spaghetti may have started out that way.

I worked in many fast-food types growing up. When I got to California 18 years ago I hung up my apron for administrative work for the resort.

But now I am in the restaurant, and having fun. It's so different to work at job, and be in charge of the operation.

Skip ahead.. About a month ago, I started working as a cashier in a resort/retreat restaurant. We serve breakfast and dinner. there is always something new.
We use organic and local produce and eggs.
So I'm going to be sharing with you as much as I can with out giving away too much. I have to keep the confidence of the resort, restaurant and my fellow staff, but we will still have fun.

Every morning we serve a fruit salad. This is my favorite combo.

1 pint of strawberries
1/2 watermelon
1 cantaloupe
2 oranges
2 mangoes
1 pineapple
1 cucumber
1 bunch of red grapes

peal and chop all fruits to bite sized. Come in, order this with some granola, and yogurt, and you have a the perfect light breakfast on a hot day.

Cucumber? yes not only does it provide some green into all that red fruity flesh, but on supper hot days, cucumber is cooling. that is why you see it a lot in Mediterranean cooking.

Anyway, off soon.
Bon Apatite!

Thursday, July 2, 2009

Great Grillin'!

Hey Gang- I found another great website full of helpful infromation. As grilling season is in, and the fourth is this weekend here are some great tips form Enjoy and and have a happy holiday

Basic Grilling Tips
Grill season is just around the corner. Before you start cooking, make sure that you get your grill cleaned and in tip-top shape. Be sure to check back often as our Grill series continues.

Clean Your Grate

Make sure that you purchase propane or charcoal so that you are ready to clean your grate. Then if your grate has burnt-on food from your last grilling extravaganza, you’ll be ready when it’s time to fire up the grill. After about 15 minutes, scrub the grate with a stiff wire grill brush until all food particles are burned or scraped off. Let it cool down and cover.
Spray the cold, clean grate with PAM® for Grilling Spray (and your utensils, too). Then preheat grill about 15 minutes before starting to cook.
After cooking, scrape grill down with grill brush to remove burnt-on particles. ‘Cook’ another 15 minutes to help burn off remaining traces of food. Brush once more and extinguish fire. You will have a clean grate for your next meal.
Prepare Your Foods
Choose a thicker cut of meat and fish for more tender and flavorful results.
Trim excess fat from meats, leaving only about 1/4 inch of fat for flavor. Less fat helps avoid flare-ups and makes cleaning easier.
To avoid cross-contamination when handling raw meat, always bring out two plates when grilling—one for the raw meat and one for the cooked meat.

Wash and cut veggies in half or into 1/2 inch thick slices that won’t fall through the grate.
Smaller vegetables can be skewered for easy grilling—or use a grilling basket.
Spray vegetables lightly with PAM®; season with salt, if desired, before cooking.

Choose Your Tools

Use long-handled tools and long barbecue mitts to protect your hands from the heat.
Use tongs to turn and serve the meat, not forks—you will pierce the food and lose flavorful juices.
Use a meat thermometer to help determine internal temperature.
Before You Grill
Spray PAM® For Grilling on the cold grill and tongs.