Red Velvet Cheesecake

I've been getting request for Red velvet cheesecake. I've saw many recipes online and in magazines but nothing impressed that much... So I played around a little bit and came up with my own little twist to Red Velvet Cheesecake...

A Layer of cheesecake between two layers of red velvet cake.

Covered with a cream cheese icing.

Chocolate ganache separating between the cheesecake and red velvet cake.

Pan Fried Potatoes

           Love trying something new! well It might not be new to some but its new to me. I wanted some potatoes, but I wanted something different. So I came up with the idea of pan frying them. Its a simple thing to do, but there are a few tricks that will make it simple for you.

            Grab you about 2-3 medium size potatoes. Go ahead and small dice them (bite size) make sure that they are all similar in size, this will ensure that they all cook evenly. Bring a medium sauce pan to a boil. It is very important that you don't completely cook the potatoes,  cook them to al-dente.(just want them to start to soften) quickly  pour into a strainer, and get a medium pan on the fire allow it to get hot. Add oil(vegetable not olive oil) allow it to get hot. You want a nice amount of oil, maybe double coat the pan.

The potatoes will soak up the oil quick. Add the potatoes to the pan, you will have to let the sides brown before you flip them.

This will take patients, but don't allow them yo burn. When they are 90% done add butter and garlic. When finished sprinkle on cheese and serve.

Balsamic Garlic Braised Chicken

To braise meat is a combination cooking method. The first process is to Fry or sear. When you sear meat, your burn, scorch, or the term that is used most to describe this process is called caramelize the surface of your meat. Most of the time we only caramelize the skin side or the presentation side. this does two things gives your protein (meat) color, and locks in natural sugars. This is by using high heat!! If you have never done this the first time will scare you! In my opinion It looks better! I will sear  any meat beat before I bake it, including a roast or stew. check out the pic below, this chicken is raw but look how the searing of it made it appear... It just looks delicious!

Before you sear your chicken you want to season it and maybe let it sin in your Braising liquid to absorb flavors. This chicken is only seared, it is again raw on the inside.

your next step is to add your braising liquid. You want to fill your pan at least 3/4 of the way to the top of the chicken. lower your temperature, this is a low and slow cooking method that guarantees a tender juicy piece of meat!! I have attached another picture for a reference.

Cover your pan and allow it to simmer for about 20-30 min. This is a great way to prepare chicken and other tougher cuts of beef and pork. 

                                     Here are simple ingredients for braising liquid

1 onion Julienne

3 mushrooms sliced

bell pepper julienne  

3/4 cup of balsamic vinegar

1/4 cup of minced garlic

1 teaspoon on rosemary

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of thyme

1/8 cup of olive oil

1/2 cup of vegetable oil

1 whole chicken cut into fourths

salt and pepper

1/2 quart of chicken stock

Apple Pie

Tonight I made an Apple pie! YUM! YUM! Who doesn't Like Apple Pie? Well I do! I love making them but it just seems like I can't get around to it. So how about tonight on this cold winter night of January, Lets have a slice of apple pie with a cold cup of milk! I think this will be a good Idea.

Brussels sprouts

A dish I have never cooked or tasted. Everyone always have talked about their  unpleasing taste. So I have steered away from Brussel Sprouts. The reason in think people don't like them... And yes here we go again... People don't cook vegetables correctly!! I sauteed some Brussels Sprouts with some mushrooms... Oh My God! They were so good! I really enjoyed them I threw in a lil garlic and some shallots for a lil  flavor.. Man-O-Man! It was like nothing I've ever tasted.

Mushroom Creamed Potato & Green Beans

This is a quick recipe that is healthy! In no time at all you will have double hitter! (Starch & and  Veggie) This will compliment mostly any Protein, or Fish!
                                                         LETS GO!
Before you gather your Mise en Place!
Start a pot of water on the stove, maybe 1 quart -1/2 lightly salted.

                                     Ingredients 

1/4 lb green beans 

2 Large potatoes

3 large mushrooms (your choice)

1 tablespoon of shallots

1 tablespoon of  minced garlic

1 tablespoon of minced scallions 

white wine for deglaze

1/2 cup Heavy whipping cream

salt

pepper

red pepper

  First we wash  & and clean veggies. Small dice potatoes (bite size) you can cut beans if you like. Hopefully by now your water has reached  a boil. place potatoes in water for """7""" minutes then check softness. We want them at still firm but just starting to soften. if they turn to mush.... we are making soup!

Add green beans. let green beans cook for 3 minutes. 

Drain immediately!  

This is what you should have...

 In a medium saute pan on low heat begin to sweat mushrooms. Then add scallions, garlic, and shallots. use low heat.. don't burn... When they start to slightly brown add beans and potatoes and toss allow to caramelize (brown) as desired. Use white wine to deglaze allow alcohol to cook of for a few seconds, add cream simmer for about a minute, you will see your sauce begin to thicken. Add Salt and Pepper, remove from heat and serve immediately! Add Red Pepper after plating.

                                         

I have include a picture of the dish with Breaded Swai 

  

Difference Between Herbs and Spices

  Most people use the terms Herbs and Spices loosely. Herbs and Spices come from roots, barks, leaves, fruit's, flowers, and seeds of  plants. They are used to add flavor and aroma to food. You will always get the most potent results by using  fresh Herbs and Spices, but dried are the  most commonly used.

  Herbs Come from Herbaceous ( non woody) plants. They originated from Italy, France, and England. Herbs are used in savory cooking, and some even have medical values.

  Spices  Come from roots, flowers,fruits,seeds, or bark. They originate from Tropical climates. Spices are more potent and stronger than Herbs. Some Spices are used as preservatives.

Some Examples 

Herbs

Thyme

Sage

Oregano

Parsley

Marjoram

Basil

Chives

Rosemary

Mint

Spices

Cinnamon - Bark

Ginger - Root

Cloves - Flower

Saffron - Stigma

Nutmeg - Seed

Vanilla Fruit

Cumin - Seed