Owner: The Chef From Hell Food Blog URL:http://www.hellchef.com/foodblog Join Date: Sun, 27 May 2007 23:05:39 -0500 Rating:0 Site Description: American food recipes, commentary, news, facts and history. Site statistics:Click here
Video Sunday 10/28/07 2007-10-28 06:30:56 It's Video Sunday
!!!!(Psst! Turn out the lights and pass me some popcorn!)
Sweet Loretta's Ragtime Pie 2007-10-27 07:37:01 There's pie and then there's pie. And then there's even more pie! More than once I have paused mid-forkful to give thanks for my marriage to a dandy pie-maker named Loretta. As a matter of fact, before we recently retired from the restaurant business, Sweet
Loretta (as I call her) had won the Best Pie in Long Island award from Channel 12, a popular local tv channel, three years in a row! "Wow! Is this the recipe that won?" No, it is not the recipe that won. That recipe goes by the name of Sleepy Hollow Pie, a heavenly concoction of pumpkin---the detailed recipe must remain a closely guarded secret as per the piemaker's request. "Awwww!" Do not fret, I have one of her pie recipes for you! This one's called Ragtime Pie.
Video Sunday 11/04/07 2007-11-04 05:21:05 It's Video Sunday
!!!!(Psst! Turn out the lights and pass me some popcorn!)
Food Blog Chatterbox 11/02/07 2007-11-02 04:07:41 Every week, we skim the cyber soup to find the top food related blog posts for your reading pleasure! The Raw Cuisine blog has an informational post on what going on with the issue of food irradiation. Check out Nuclear & Agribusiness Cabal Work With FDA. The Tigers & Strawberries blog has a post titled Is Alice Waters An Elitist Food Snob? It's extremely well written and covers various sides of the argument. As I stated in a comment I posted, I admire Alice Waters' ideals but don't care for her desire to keep all of the credit for making Chez Panisse what it is today when over the years many folks labored to make that restaurant a legend. Especially the folks in the kitchen. At times, Waters strikes me as someone who wants to inherit the crown of James Beard (all knowing food seer etc.) but I ain't buying that particular bag of radishes. Read more:Food Blog
Crawfish Diablo 2007-11-01 05:41:39 Crawfish Diablo was one of the most popular dishes I served up at my restaurants over the years. The sauce is a dark jalapeno affair which is quite robust and brings on the heat without blowing away your tastebuds. Let me push away the cobwebs of memory and see if I can remember exactly how I happened to create this particular sauce... It was in 1986 at my first restaurant, The Bayou in Bellmore, New York, during a busy Saturday night's service. Ah yes it's all coming back to me now...The kitchen at The Bayou was a long rectangular space with a minimum amount of elbow room---as a matter of fact, years later, I remembered what this kitchen reminded me of--- A childhood memory: one day in New Orleans the Navy had a day where they took a bunch of us kids out for a ride on a submarine---while on the sub I got to see the galley where they cooked for the sailors & years later, while at The Bayo
World Food News 10/31/07 2007-10-30 05:05:46 Ahwooooooooooo! Happy Halloween folks! Lots of scary news to report this week. Let's see, where should I start...oh yes, this item on the usa daily site caught my eye: "Eating Food Will Kill You! It is now a proven fact that eating food—any kind of food—will kill you. No one who has eaten food in the past is alive today and everyone currently eating food will die. Therefore, those noble people who seek to save us from eating every kind of food that the earth provides should be hailed and saluted for their efforts to keep us alive." Read more... Read more:World
A & W Baked Ham 2007-11-08 05:24:55 It's a well known fact that when Thanksgiving rolls around each cook must stare into the mirror and wonder, "What can I make this year that's new and interesting?" Some folks will choose to become food anarchists whereby they decide to make something completely off the wall like, say, a turkey stuffed with butterfly entrails, dandelion greens and an Argentine army ant paste. But will that dish be a hit with your in-laws when they show up for dinner? "Hmm, maybe you're right..." Well, if you want to avoid making turkey and still want to make something that's a little off the beaten path then how about a fresh ham that's baked in root beer? "Root beer?!" Yes, root beer!Ingredients:4 1/2 litres A&W Root Beer (or whatever brand you prefer) at Room Temperature1 Fresh Ham (10 lb)Dry Spice Mix:2 tsp Bell's Seasoning(Note: If this is not available to you, substitute Gumbo File Powder)1 pinch Ground Cloves1 ts Read more:Baked
World Food News 11/07/07 2007-11-07 05:45:34 Our first item this week concerns a food item I've always enjoyed---hot sauce! From the Physorg.com site: "DOCTORS TEST HOT SAUCE FOR PAIN RELIEF! Devil's Revenge, Spontaneous Combustion---Hot sauces have names like that for a reason. Now scientists are testing if the stuff that makes the sauces so savage can tame the pain of surgery. Doctors are dripping the chemical that gives chili peppers their fire directly into open wounds during knee replacement and a few other highly painful operations. How could something searing possibly soothe? Bite a hot pepper, and after the burn your tongue goes numb. The hope is that bathing surgically exposed nerves in a high enough dose will numb them for weeks, so that patients suffer less pain and require fewer narcotic painkillers as they heal." Read More... Read more:World
Scarecrow Pate 2007-11-06 05:15:12 Here's a simple pate recipe that's a neat little item to have on hand for your holiday entertaining needs. You can pair this pate with some exotic cheese and have a nice cold course that all those hungry folks can munch on while they're waiting for the turkey to be ready on Thanksgiving day. Read more:Scarecrow
Pasta & Bean Soup 2007-11-05 05:45:49 Join the Army & see the world! Hoo Hah! In a way, I can relate to that because I grew up as an Army brat. Several tours of duty for my Dad brought my family to Europe where I tasted food far beyond my wildest dreams. Some of these foods were practically in my backyard, so to speak. I can recall when we lived in Verdun, France back in the mid-1960's we had a next door neighbor named Mrs. Bonafanti who was from Sicily. She had a mountain of dark hair, dark eyes and a fiery temper. Her favorite expression at any given time was "Uffa!" which can be loosely translated as "What the...?!" Besides the bunch of wondreful fig cookies (Cosi di Ficu) she used to make at Christmastime, I fondly remember her incredible pasta and bean soup. Each fall season, during the three years we lived side by side, Mrs. Bonafanti would make her Pasta
Fagioli, the robust scent of garlic tap dancing up and down the entire
Chef JP Makes Crawfish Remoulade 2007-11-13 05:10:57 Howdy folks! The other day I was cleaning out some old boxes and I found a copy of a cooking demo I did on the Telecare cable channel show Real Food last year. I decided to post that video so that you can get an idea of the style of food I used to cook in my restaurant kitchen. (Yes, it's true, folks---TV really does make you look 10 lbs heavier!) The dish I'm preparing is Crawfish Remoulade, a dish I've had many times in various parts of Louisiana. Special thanks to my brother Marc for handing the technical hoodoo for the YouTube file upload and editing.
Creole Bread Pudding 2007-11-12 05:58:17 One of my favorite desserts to make around the holidays is Creole BreadPudding
with a Grand Marnier sauce! This particular recipe is my basic bread pudding recipe; it's based on the many types of bread pudding I've had while wining and dining in New Orleans over the years. What I like about bread pudding in general is that it lends itself to experimentation. Using my basic recipe as a template, you can then let your kitchen imagination run wild by adding seasonal fruits and other "sweet tooth" items such as shredded coconut or chocolate chips. Ingredients:
Video Sunday 11/11/07 2007-11-11 04:46:05 It's Video Sunday
!!!!(Psst! Turn out the lights and pass me some popcorn!)
San Francisco Ciopino 2007-11-10 04:28:47 The culinary heritage of cioppino can be traced back to a fish stew found in Italy called cioppin. The Americanized version of this dish seems to have its origin in the following story: During the thirties, in San Francisco
, Italian fishermen met at the docks after a day of fishing and cooked up a batch of stew which contained a variety of seafood. All of the fishermen were expected to "chip in" and add some of their daily catch to the stew pot. Cioppino was born!Ingredients: Read more:San Francisco
Food Blog Chatterbox 11/09/07 2007-11-09 05:28:24 Every week, we skim the cyber soup to find the top food related blog posts for your reading pleasure!In the course of setting up the food blog directory on this site (The Chef From Hell Food Blog
Directory), I've come across many food blogs I'd never read before. One of these is The Great American Cooking Project which is a food blog with a historical and American cultural theme. This week there was a great post on Slow Cooked Rice Pudding and a few other items of interest that I'm sure you'd enjoy. The writing here is lively and engaging and the whole site is a hoot so stop on over and check it out!
Video Sunday 11/18/07 2007-11-18 05:40:51 It's Video Sunday
!!!!(Psst! Turn out the lights and pass me some popcorn!)
Zesty Lemon Bread 2007-11-17 07:18:56 I've never been an able hand at baking. It's funny but those folks who are great bakers are blessed with the gift of precision. Me? I'm more of a wang-dang-doodle type of cook who likes to go with the flow as I prepare food but you can't do that when you bake--as I've found out on several occasions! Basically, I gravitate towrds the simpler breads like this here lemon bread and you know what? Everything seems to work out fine. Pass the butter, will'ya?Ingredients: Read more:Zesty
, Lemon
, Bread
Food Blog Chatterbox 11/16/07 2007-11-16 06:21:16 Every Friday, I skim the cyber soup to find the top food related blog posts for your reading pleasure!This week we begin with The Salted Cod blog, which has a great post on the food documentary King Korn. The scenario for the movie is described thusly: King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm." If you've seen King Korn or are interested in the movie, check out this blog post t Read more:Food Blog
Stan's Rumpot Goulash 2007-11-14 06:16:19 Goulash is a dish of Hungarian origin. The name comes from the Hungarian word gulyas, which means "heardsman." The Hungarian version of this dish is a spicy beef stew made with chunks of beef, onions, bell peppers and lots of paprika and served in a bowl. The Americanized version usually substitutes ground beef which is seasoned with less paprika and is often served over a mound of noodles or mashed potatoes. The recipe here combines elements from both preparation styles; I added a little rum to shake things up a little and the cooked corned beef to give it a nice extra layer of flavor."Hey honey, what's for dinner?" "Rumpot goulash, of course!"Goulash always brings back memories of my college days in Dayton, Ohio. There was this Polish fella named Stan Polanski who lived on the floor of my dorm. His family was from Connecticut and goulash was one of his favorite foods. Stan used to
Snickerdoodles! 2007-11-23 07:21:52 Howdy folks! Today's post is part of a food blog event being staged by my fellow blogger, Susan, on her Food Blogga blog. Basically, Susan's asking all of us bloggers to get in the Christmas spirit by posting some Christmas cookie recipes and then linking to her site where she'll collect all the various recipes. Sounds like a hoot! If you're a blogger and would like to participate or even if you don't have a blog and want to participate go to Eat Christmas Cookies: A Food Blog(ga) Event.My erstwhile contribution comes from my wife, Sweet Loretta, who is the master of all things baked in our house--- cookies, cakes, pies, she bakes it all! The recipe? Why, it's for Snickerdoodles, of course! "Snickerdoodles?! What the...?!"These Colonial cookies are Santa's favorite. He once told me that on quiet nights in the North Pole, while going over his naughty-or-nice list, he likes to sit by the fire
Happy Thanksgiving 2007 2007-11-22 04:38:24 Howdy folks! I want to wish each and every one of you out there a very happy holiday. Here's hoping that we all had much to be thankful for this past year. In keeping with the spirit of the day, here's a delightful Thanksgiving
story that comes from the apples4theteacher.com site:How Indian Corn Came Into the World Read more:Happy
Sweet Loretta's Pecan Pie 2007-11-21 04:26:13 Thanksgiving just wouldn't be the same if Sweet
Loretta didn't make one of her pecan pies for me! The pie filling falls within the traditional deep South pie recipes and the crust is adapted from Nick Maglieri's excellent book, Perfect Pastry (1989 - MacMillan Publishing).To Make The Crust:Ingredients: Read more:Pecan
Lentil Stew 2007-11-20 05:24:11 At this point in time, just before Thanksgiving, my house is in chaos. My wife, Sweet Loretta, is up to her eyes baking pies and I'm working on my Thanksgiving menu ("Let's see... does Uncle Wally like the chestnut stuffing or the apple pccan stuffing... hmmm..."). So then, today's recipe is for a simple lentil stew; this is the kind of dinner that I make just before Turkey Day (i.e. quick & easy), thereby allowing more time for the tasks at hand. And you know what? I guess you'd have to classify lentils as one of the original "fast foods" as they cook a lot quicker than most other dried legumes! Hoo Hah!Ingredients: Read more:Lentil
Apple Pecan Bread Stuffing 2007-11-19 06:09:42 There are tons of stuffing recipes floating around in the head of each and every cook this time of year... and we all have our special favorite stuffing recipe, eh? This one, which combines apples and roast pecans is my trusted recipe which works well for me every Thanksgiving. I think the sweetness of the apple plays nicely off of the earthy flavor of the roasted pecans. Here's how you make this here stuffing....Ingredients: Read more:Pecan
, Apple
, Bread
Alligator Sauce Piquante 2007-11-29 05:50:32 Brrrr! Here in New York, the weather has turned cold. My craving for warmth usually leads me back to some of my hot cajun dishes such as today's recipe-- Alligator
Sauce Piquante. "Alligator?! What the.." Well, many folks have asked me exactly what alligator meat tastes like and I usually tell them, "Why it tastes just like crocodile!" Actually, I would compare the taste of alligator to pork (not chicken). The meat can be prepared a variety of ways with a lot of different sauces. The main thing to be aware of when working with the gator meat is that it needs to be tenderized and cooked slowly, otherwise it will be tough and chewy with a texture akin to that of the gator's hide! Concerning today's recipe-- I made a couple of changes to the traditional cajun piquante by adding some brown sugar and habanero peppers. The sweetness hooks right up with the heat of the hot peppers in a way that leaves
Southern Hamburger Soup 2007-11-28 04:25:25 When I was a kid I lived in New Orleans for several years and one of our next door neighbors, Mrs. Pettibone, used to make this soup all the time. Around lunchtime, she'd walk out into the backyard where we were playing, clang her soup ladle against the lid of a pot and cry, "Children! Come and get some hamburger soup now! Y'hear what I say?" Delicious memories! The recipe is very basic and lends itself to adding your own eccentric touches. Heh heh....Ingredients: Read more:Southern
, Hamburger
Jockomo Black Bean Cakes 2007-11-27 05:17:57 I'm posting today's recipe for those of you who may be looking for a new appetizer to serve at their holiday parties. These little black bean cakes are pretty versatile; you can add a variety of elements to them to enhance whatever type of menu you're preparing. This version of the recipe is my favorite. A little zing from the jalapeno pepper dancing lightly with the sweetness of the banana. Mmmm....Ingredients: Read more:Black
, Cakes
World Food News 11/26/07 2007-11-26 05:54:04 Howdy folks! Our first news item comes to us from the RTE News site: "Norway Cracks Down On Erotic Food Labels! Norway's largest erotic chain store was forced to change the labeling on its 'food' products to comply with Norwegian food regulations. Items such as penis pasta, candy panties and chocolate body painting violated the Scandanavian country's labeling laws. The Norwegian food safety authority conducted a surprise inspection at one of the chain's stores and found that several products were not marked with a Norwegian label, nor did they list all ingredients, both requirements under the regulations. 'We were a bit surprised to have the food safety authority on inspection. Food is not really our core product,' remarked Kjersti Antonsen, a sexual adviser in the store." Read More... If over-eating at Thanksgiving didn't give you indigestion, then this next newws item will! Read more:World
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