February 18th, 2009 Chef
I am very thankful to have AD (Attention Deficit) and give tons of credit to all the teachers in Hudson that where in the Learning Disability Room. They always pushed me and always made me feel that I could accomplish anything I put my mind to…Now I use this to my advantage……..
“There is more then one way to get to Florida”
With all the projects going on I truly need to to keep bouncing back and forth to all of them….I am sure it makes my partners or the people I work with nuts because they just want the projects they are working on with me finished….:)
So if you’d like… lets peak inside this brain of mine and see what I am working on
- Spring/Summer Menu for all Blue Canyons
- Gluten Free Menu for all Blue Canyons
- Patio Menu
- New & Improved Drink Menu for all the Bars at the Blue Canyons
- Revamp all Catering Menus and Public Sales Blitz
- Record New Radio Commercials
- Demo TV Reel….that’s all I can say
- Write monthly Column for Living Magazine
- Benefits,Benefits,Benefits,Benefits…..we do a lot of them
- Determine All Gateway Hotel Food Specks.
- Breath………Eat……….Sleep………..
- Madison
- Kristen
- Weekly Phone Call Meetings with Chef Scott/Larry/Matt
- Weekly Meeting with Chef Danny/Stu/Russ (Ohio)
- Try To Keep up with all the Marketing Stuff that Katie has planned for me to do…..boy does she keep me busy…..
- Retail Line: Trying to bottle the Calamari Sauce, Sophia Dressing, Steak Sauce, and BBQ Sauce
- Coming Out with another label of wine called the “Chef’s Jacket Label” … a Chardonnay and a Cabernet
- Watching this grey patch getting bigger on the front of my head
- Wondering why I quit smoking…4 months ago….!!!!!!!!
I always get asked what I would do if I wasn’t a Chef……to tell you the truth, Chefs are not made, they are born….so that is very hard for me to answer. I don’t know…We are often very stressed out. We take comments very personal. We take work home. And we don’t sleep very well. A lot of Chefs party like rock stars…( trust me…my daughter took me out of the jungle and put my butt in the petting zoo….that’s a whole another post….one day) We are highly competitive..but are very friendly on the field. We put everything we have on the line so people can come in and hopefully eat a disposable product………..lol………..that’s crazy.
I have the greatest partners anyone could ask to be in this business with.. they are honest and out work me everyday…..I am amazed by them and learn from them daily….I also learn from the great staff of the Blue Canyons…Katie, Danny, Stu, Paul, Ryan, Matt H, Terry, Nancy, Todd, Larry , Scott, Matt and of course Sean Brown.
What more can someone ask for……..I don’t go to work….I just put on comfortable clothes and hang out with some kick ass people all day long. ………..and drink lots of coffee
Stick and Move and Stay out of the Corner!!
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February 17th, 2009 admin
Left Over Gourmet
Roast Beef & Caramelized Onions & Cabbage Roasted Garlic Au Jus
Day 1 the Next Day
Ingredients
· 2 Cup Left Over Roast Beef – Pot Roast
· 2 Tablespoons Garlic
· 1 Teaspoon Ginger
· 1 Tablespoon Sesame Oil
· 1 Teaspoon Coriander
· 1 Cup Shredded LEFT OVER Cabbage
· 1/2 Cup minced Green Onions
· 12 each Won-ton Wrappers
Method-
Mix chopped Pot Roast, Ginger, Sesame Oil, Greens Onions, and Coriander in a bowl. Brush edges of won-ton skins with water and place filling in center. Fold the circles in half and press to seal making sure to squeeze out any air. Stand the dumpling up on the folded side and press slightly so that they stand up.
Left over Sauce, Heat up the Left over Garlic Au Jus, Simply add Soy Sauce, and some Thai Chili Sauce bring to a simmer and turn off. Strain and serve as either a broth or a dipping sauce for Pot Stickers.
Left Over Roast Beef Enchiladas
Ingredients
· 4-6 Cups Shredded Left Over Roast Beef-Pot Roast
· 1 White Onion Peeled Small Diced
· 10-12 each Corn Tortillas
· 1 Cup Monterey Cheese
· 2 Cups Cheddar Cheese
· 14 Ounces Green Chilies Can & Drained
· 1 Tablespoon Cumin
· 2 Cups Ice Berg Lettuce
· 1 Cup Sour Cream
· 4 Cups Tomato Sauce
· 1 Cup Fresh Salsa
· 1 Tablespoon Minced Garlic
· ½ Cup Sliced Black Olives
Method
· In a skillet over medium high heat add Onions and sauté till almost translucent. Stir in beef, garlic and chili peppers continue cooking until everything is warmed through. Pour tomato sauce and cumin and incorporate well. Remove from heat. Spoon mixture into corn tortilla and add a small amount of Salsa, cheddar cheese and olives. Fold tortilla up and place in a casserole dish. Repeat process with remaining filling. Pour the other half of the tomato sauce and sour cream over the entire tortillas top with green onions and reserved cheese. Bake for 350 degrees for 30 minutes. Serve with shredded iceberg lettuce and sour cream; jalapenos are optional to spice things up.
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February 17th, 2009 admin
This morning I joined my Cleveland Fox 8 TV friends on the air and did some LEFT OVER cooking. It seems to me that everyone is always so excited to cook and get in the kitchen and make a meal….but the problem is what to do with the left overs….that is a lot of hard work and money you have spent that’s just going to be thrown away.
I have been on a cursade for the past 6 months coming up with some great recipes on..LEFT OVERS….. now that’s being GREEN in the kitchen and some tasty recycling.
Today on Fox 8, I showed how to use up the LEFT OVERs from a Roast Beef dinner, I made some Asian Roast Beef Pot Stickers and Roast Beef Enchiladas…….. try it out….. the family will never know they are eating LEFT OVERS!!!!!!!
Recipes to follow….
Cheers!!!
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