Hindsight

My favorite artist reminds me that looking back on what you cooked can, in fact, influence how you cook  next time.  She (Jean)  must have directed that comment at her brother, Chef Pete'.  Originally, she named the painting, "Your Hineness". Her husband suggested "Your Hindness". Chef Pete' wanted " Your Highness, Costco, Costco, Costco! "     What can I say?    Her sister Nanc, responded in a simply complimentary fashion. "Nice Ass" ! (Was she looking at me ?)
I just love the internal barbs and am thrilled that I can be a part of it.

Your H---ness

I think she's wondering if the grass is greener on the other side... I tell her,

"Whoa baby... just relax.. Life is GOOD right here!"

Our friends, family, and contributors

(l to r) --Nanc, VG, Sally, and (my fav artist) , Jean 

A Cooking Class for Pete'

Even the pros take lessons and learn from others. In this case, Chef's Pete' and Deb are invited to a cooking class! Are their friends telling them something? (No comment) I'm sure they were trying to learn how to emulate and experience a pros opinion.    Tonight they experienced many cooking techniques, such as using olive oil versus canola oil etc. The menu was 1) French Onion Soup, 2) Jambalya 3) Crepes with fresh berries.

Looked GREAT, analysis and comments were 4 Star, and  they would  do it again?  was  a plus. Enjoy the photos.  On a side note: Chef Pete' asked Chef David Moeller how he could go about getting a Chef's hat. He was told, " It must be earned "!

The group getting to know Chef Moeller

between  sips of wine

The cooking stations             

Having Fun

Chef Pete' sucking up (without a hat)

Anxious to get into the dessert

Polish Breakfast

I credit www.seriouseats.com  for the following blurb. My being Polish helped me gravitate to the site and understand why I have always liked sandwiches for breakfast. Not withstanding, why I love rye bread and open faced sandwiches? This is a fabulous web site for new and creative menus. Read and enjoy a new take on mornings.     Thank You Serious Eats!!!!!!!!!

     If you were to sneak peek into typical Polish home, let's say around 7 a.m., you probably wouldn't guess what country you were in. Bowls of milk and cereals, cups of white coffee or tea. Hello, food globalization! Let's be frank: In the morning, when you're always late for something, there's hardly any time to make a proper, full-option, deluxe kind of breakfast. But let's assume time has stopped for a moment and we have time to prepare a so-called typical Polish breakfast.

     Well, it would be something, I dare say! There would be hard-boiled eggs cut into halves with some mayo and copped chive on top. There would be cold cut meat (famous Polish dry sausage and ham), some curd cheese (au naturelle or with chopped chive and radish), some mature cheese, tomatoes and cucumbers, perfectly sliced and sprinkled with salt and pepper, jams and honey. And of course, bread. (A fried egg on top sounds good to me)

     Without bread you wouldn't get far. Poland has beautiful tradition of rye bread, made with a starter, which isn't too puffy and too foamy—it's full bodied, a bit salty, a bit chewy, and moist, staying fresh for few days. Well, at least perfect, traditionally made bread should be like that. And luckily, after some years of downturn, small bakeries are returning to their roots and you can find small local stores with this bread.

     But, coming back to breakfast — with all those goodies standing on table one would make "kanapki." Kanapki could be translated into "sandwiches," but those typically breakfast-ish and Polish are open sandwiches, made of a buttered slice of bread, some salad, meat, cheese, and maybe some mayo, cucumber, and tomato. Maybe some more mayo? Sure do:-).

     It might sound strange, but making kanapki, with perfectly spaced slices of radishes or cucumber, building one level after another is really a pleasure and great opportunity to talk and spend some time together. After eggs (eaten separately or on kanapki) you would finish with slices of bread or challach (yes, it's is a typical sweet bread here) with butter and jam or honey. Or, if the breakfast is more festive, with a slice of yesterday's cake (so without any doubts you could bake a new one after the breakfast ;-)

     As a drink you would help yourself to some tea (quite common here is black tea with lemon and sugar, but green is becoming more and more popular). Coffee would be drunk with the sweets or after the whole breakfast. One digression to sandwiches or kanapki: When preparing lunch (called "second breakfast" here) for school kids or some food for a trip, you would make a closed sandwich, some cold cuts between two slices of bread.

Sounds good, right?

Chicken and Shrimp....South African Way

I always love submissions. I wish I could be at every meal but I can't. My friends are very talented and like to share their attempts with others.  Today Chef 's Barb and Jim try something new. Tonight is South African. Enjoy, Here is where we begin...............

Hi V!


A few pics from last night and some commentary. The meal was yummie and started as follows.

After lunch out last week with my friend, who moved here over 35 years ago from South Africa, we decided to pattern one of our Friday night dinners after our wonderful lunch. One of the owners of the restaurant we went to was originally from South Africa as well and the sauces for the food that they served was Piri-Piri. The Piri-Piri ranged from Medium to Extra Hot and the level of heat is based on the quantity of African Birdseye Chili Pepper in each. Rene, my friend, purchased the medium and the hot to serve with the grilled shrimp and chicken. We also had a remoulade sauce (as they did in the restaurant) for those looking for a less seasoned sauce.

Yellow Rice with White Raisins, flavored with a cinnamon stick, tumeric and sugar from Rene’s cookbook – Cooking the South African Way.
The Shrimp, seasoned with a dusting of Emeril’s BAM!

Roasted Green Beans with Parmesan.

Jim, slicing grilled chicken breasts.

Franklin, Filling his plate!!!! 

My dear friend from South Africa that provides the

sauces, the shrimp and the inspiration for the evening!

The end – Deep Dish Peaches and Cream Pie.

Chef Deb and an impressive dinner

As you all know, I try my best to share the items contributed to me. Chef Deb is fearless and soooo talented in entertaining her guests. She is not afraid to experiment. Her biggest challenge might be Chef Pete'. He is an interesting ingredient. The story as presented by Chef P' goes as follows:

Six travelers celebrate cena at Buck Run.

On a dark notte in August....they enter through

 the Italian Pergola.....

Chef Deb goes healthy w/ Croatian tomato/ avocado insalata,
 served on the Mango wood table.

Debating whether dropping in on

friends unannounced is rude.... or just spontaneous fun.

'Sugar Pants' goes all in with the plating of her Spanish Solemio & Balsamic Glaze drizzle.

Chef Pete' seared the steaks on the grill & then forgot to check on them. Adjectives: charred or burned/ dry, were seriously debated. Fortunately, none of the guests minded, or else the evening could have taken a turn.....

Dolce....'Perfect Pear Crisp' a wonder for the taste buds. Also a wonder, as to why it did not 'gel' as expected (the jury is still out).

I buoni amici, buona conversazione, e parlare di viaggi, piuttosto una serata.

Buona Sera....Caio,
               from Chef Deb's secretary
                                                   P'

A Tapas evening to start

V,
I got invited out to dinner by a mystery lady. Oh Mojito's! Cervezas.... then the Ensalada de Palmito & followed by The Solemio Tenderlion de tapas! V, we knew you would love the Plating as much as the food.

Then the Comfy Cow..... sugar attack!

Then stopping off at Westport Whiskey and Wine for The Yard Dog.

One last thought for the evening.....

Sincerely Committed,
Chef Pete'"

Well That's. Just. Peachy.

I just looked at a blog from my wifes niece. I found it very funny and instructional about how to jar peaches. I wanted to share it with you.

Funny Things are Everywhere: Well That's. Just. Peachy.: "One of my latest obsessions this past year is becoming more aware of what I eat. No, I'm not talking about dieting. I'm talking about food t..."..............

Tapas to Blueberry Cream Pie

For those of you that follow the adventures of Chef Pete',  you will  undoubtedly understand the complexity of his gastronomic prowness and his editorial jibberish.  This is what I deal with, almost daily.   ENJOY.

     Chef Deb goes all out... or All in, depending on your point of view. C.D. went totally solo cooking in the Cucina.

     Her husband Chef Pete` (that's me) was missing in action ( on the Tennis court and swapping tall tales afterward, [no not tails]).
     Deb breaks all records with her Tapas. Try as the group might, we did not make a serious dent in the Spanish goodies.

Miss Deb sets a mean table serving

Spanish Costa Salad

Sugar Pants went out and picked fresh blueberries on Saturday morning. Then baked a wonderful Croatian Blueberry Pie. I got to excited & forgot to photograph the pie, it in its whole state. Note: the Blogmaster in the background shoveling another ladle of pie. I remember wondering whether or not, he was taking time to breathe (I guess he was).

The Blogmaster attempts to train the Un-trainable Rrriso

(75 pounds of bull headedness).

The dog training was uneventful.... so we turned to guest videographer Renee Safrata's Croatian Bike Trip dvd. The young gal's work transported the group magically back to the Dalmatian Coast. What a talent.

We were honored to be included in the

Reilly Saturday Date Night tradition.

RSDN is a sacred ritual w/ the two love birds.

The cooking spatulas are now in my court,
Chef Pete` (ska Black Elk)


Blueberry Cream Pie


1 cup sour cream
2 T. flour
3/4 C. sugar
1 tsp.vanilla
1/4 tsp salt
1 egg beaten
2 1/2 C. thawed blueberries
1 uncooked pie shell
3 T. flour
1/2 c.brown sugar
3 T. softened marg.
3 T. chopped pecans

Combine first 6 ingredients. Beat 5 min. Fold in blueberries. Pour into 9" unbaked pastry shell and bake at 400 for 25 min.

Combine topping ingredients. Sprinkle over top of pie. Bake 10 min. Chill before serving.

Tips: I used a small package of "nut topping", Kroger brand. I did not chill. Might have preferred to serve it hot with ice cream.

Summer Birthday Party

V,
   We recently hosted a family get together to celebrate a mother's 86th birthday. I should have taken a photo of the birthday cake topped with a votive candle (I got to lick the icing off the candle) but I was so into how much everyone like the Paloma cocktail that I forgot or perhaps the grapefruit juice was too strong and went to my head.

The condiments.... even a person as blind as The Blogmaster can figure it out.

The Bulldog wanted the burgers

Croatian Paloma cocktail........... what a hit!

3 ounces Vodka
2 ounces unsweetened Grapefruit Juice
2 ounces Fresca
Grapefruit chunk garnish
Served over ice in a highball glass


Chef Pete'

'It's not being on top of the mountain that matters as much as getting there. It's the journey as much as the destination.'

Ladies Luncheon in Memphis

Every once in a while these ladies get together to swap stories, tell lies, complain about their husbands, eat good food and play bridge. I've never been there but I'm told by my wife, Chef Barb and others that it is a fun time. When I'm there, Chef Jim and I, are long gone before the "girls" arrive and the "girls" are usually gone before we return. This is the latest from Chef Barb.

V,

You asked for it!!

For starters upon arrival at 10 - the girls are never late!
The Barefoot Contessa's Sticky Buns
Cinnamon Crumble Coffee
Homemade Lemonade
Assorted Soft Drinks

Play Bridge - Table Snacks of course.

Luncheon
Gazpacho with Toasted Croutons
Margarita Shrimp (Yummie as can be)
Mini Tacos  (OMG)
Sangria

Pavlova for dessert
More Bridge with More Table Snack.

Chef B said, "Recipes upon request."

Chef Pete's Mom gives a dinner party

A nice surprise for this Fourth of July. I received a note from a great supporter who has taken it to another level. She has now drawn a line in the sand and is challenging another chef.  I say Bravo. 
Go Girl......   The story  as fiollows:

V,
    Been taking lessons from Chef Pete's wife.

Salmon, corn pudding, pickled beets, steamed asparagus

with red pepper strips and Zucchini bread

Fresh raspberries on mango sorbet with ginger snaps

Chef Pete' responds with:

     Great Plating!

     Great Sorbet!

Ziti Al Forno

In Italy it is Ziti Al Forno, In Paris it might be Cuit Au Four Ziti but in the good old USA (Memphis, TN) it is purely Neely's Baked Ziti. Bottom line is that it is good. Our Chef's the other night made a few alterations to the basic recipe and experimented with presentation. By their own admission the salad, although good and complimentary to the meal, lacked just a bit of contrasting color. Did it ruin the meal? Heck no! That's why we do this. Experiment, experience, reinvent and enjoy. I was so intrigued by the recipe that I made my own version last night and the good news is I have leftovers for lunch today. The bad news is no photos, but I admit, I did not do a presentation.
It was a modified Ziti casserole with really terrific
Celebrity tomato's that I purchased at a

local Farmers Market. Hurray for home grown,

picked ripe tomato's.

Baked Ziti

Ingredients
• Salt
• 1 pound ziti
• 1 pound hot Italian turkey sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 (28-ounce) can diced tomatoes
• 6 ounces pesto
• 15 ounces ricotta cheese
• 1 (9-ounce) package washed spinach
• Butter, for baking dish
• 2 cups shredded mozzarella, plus more for topping
• 1 1/2 cups grated Parmesan, plus more for topping

Directions:

Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.

Bake until completely heated through and golden and crisp on top, about 20 minutes

Chef's Comments

Last night's dinner - it was good, can be made ahead and feeds a crowd.

Needed some of Chef Pete's balsamic reduction on the bottom for color. The
salad was good too, but didn't add much color to the plate. A darker
variety of lettuce would have had some contrast, but I had iceberg on hand.
Might be a good recipe to make and take to the Lake when there are
going to be a few people there. Just a thought.

I will email the recipe from the Food Network site (www.foodnetwork.com)

I sent an email from the food network website with the recipe, but I guess it didn’t come through. It is the Neelys Baked Ziti, but made with pork sausage instead of turkey. Imagine that. The salad was a creamy sour cream cucumber salad from Cooks.com