The Food of Life

Asian Influenced Coleslaw

nospam@example.com (Isaac Philbrook) — Tue, 10 Apr 2012 09:55:24 -0700

I should have added my slaw to my muffin chicken blog, but unfortunately did not. I thought this recipe lacked something, but it was my first attempt at a peanut inspired sauce; much to my surprise though many people enjoyed it, so I have decided to add it to the blog. After my first attempt I think I would like to add maybe some lime or cilantro or maybe both to the mix. Like I said I liked the sauce, but something about it just didn't kick my balls off and that's what I was hoping for.

Ingredients:
-3 tablespoons rice wine vinegar
-3 tablespoons apple cider vinegar
-6 tablespoons of vegetable oil
-5 tablespoons of creamy peanut butter (I use natural peanut butter)
-3 tablespoons of soy sauce
-3 tablespoons of brown sugar
-bout an inch of fresh ginger (minced)
-3 cloves of garlic minced

And I just used bagged coleslaw mix for this first run. I know I know how dare. Well, I was really focusing on the chicken so I didn't want to stress about cutting cabbage.

Directions:

Whisk together the vinegars, oil, peanut butter, saoy sauce, brown sugar, ginger and garlic. Once thoroughly mixed taste and add more seasoning as you see fit.

Once you are happy with the flavor, leave in the fridge until you are ready to dress your slaw!

Piroshki Magic

nospam@example.com (Isaac Philbrook) — Wed, 04 Apr 2012 21:21:30 -0700

So fellow cibus vitae member Chad got me hooked on Piroshkis. Much like him there is a special place in my heart for self contained food. Having no clue what to really do, I turned to an old favorite website, allrecipes.com The Recipe I ended up basing my own off of was called Taylor's Piroshki. I'm not sure how Taylor's are, but mine came out fantastic.

Ingredients-
1 Lb ground Turkey
1 Onion Finely Chopped
4 cloves of Garlic
1 teaspoon of salt
ground black pepper to taste
dried dill weed to taste.

.25 oz active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour

1.) In a skillet or in my case I used my dutch oven, heat the ground turkey until browned and drain. Stir in the Onion and garlic and cook until translucent. Stir in salt, pepper and dill weed.
2.) Disolve yeast in the 1/4 cup warm water and leave in a warm location until frothy (10-15 minutes). In a saucepan over low heat, warm the milk and gently whisk in the eggs, oil , sugar and salt. Remove from heat when mixed.
3.) Place half the flour in a large mixing bowl ( I used the bowl of my kitchen aid mixer) and while mixing on a low setting slowly add yeast solution alternating with the remaining 2 cups of flour. You may need to add a bit extra flour, i probably ended up using an extra half cup or so. It should be noted that I was using whole wheat flour as well, so that may have been why i needed extra flour. When the dough is mixed and kneaded cover the bowl with a damp cloth and leave in a warm location and allow to rise until doubled in volume.
4.) Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls and roll into disks about 3.5"-4" in diameter.
5.) Fill center of each disk with a large tablespoon of the meat mixture. It should be noted that I also added some shredded cheddar cheese to this mix as well. No exact amount, I just eyeballed it till it looked like it would be cheesey enough for my face. Fold the dough over the mixture and pinch the edges into a seal. set on a lightly floured surface, or wax paper seal side down.
6.) Instead of frying these lil guys I baked them, and just kept an eye on them. With the lightly floured bottoms, I put them onto a cookie sheet and baked at 350 until brown. I wish I would've kept better track of time, but I would ballpark 15 minutes. Next time I do this I will make better note of the time.
7.) Eat these tasty treats!!! If you feel like sharing something fun take them to your friends at work. or just make them jealous and eat fun food in front of them. That's what I did. :-)

Muffin Asian Chicken

nospam@example.com (Isaac Philbrook) — Wed, 04 Apr 2012 08:13:21 -0700

Okay Ladies and Gents, it has been almost a year since our last update. My apologies! You should know that I think we are back and we have some pretty amazing stuff for you! Last sunday was a beautiful day, and I had to take advantage of it while I could. Although even if it wasn't I'd still be firing up the green egg, I mean if we had to wait for a sunny day in Seattle to BBQ... well we might be waiting awhile.

Recently I had been watching some BBQ competitions on through Netflix, and I saw an amazing idea. One of the competitors was using muffing tins to smoke his chicken thighs. First I thought it was the goofiest thing ever, and the more I got to thinking about it the more I wanted to try it. So try it I did.

Chicken Prep - I bought a package of skinless boneless chicken thighs from safeway, 11 of them came in the package. I trimmed off any excess fat and wonky pieces to make sure all the thighs were as close to the same shape as possible. I then covered the thighs in my super simple Asian Chicken Rub.

The Rub - Chinese 5 spice + salt + fresh ground pepper
The Sauce - 1 Cup Hoisin Sauce, 1 Cup Sweet Thai Chile Sauce, 1/2 Cup Rice Wine Vinegar, 4 cloves Garlic Minced, 1 inch chunk fresh ginger Minced. Combine all Ingredients in a saucepan and using a whisk mix well. Simmer over medium-low heat for 20 minutes.

I then poured a bit of a mop which was chinese 5 spice, salt and pepper and rice wine vinegar and apple cider vinegar into the bottom of the muffin tin.

Fold the chicken thighs neatly, and stuff them into the muffin tin.

Smoke at 250 until they reach about 155. At 155 I then applied my Asian BBQ Sauce lightly to glaze it. 15 minutes later I applied another layer of glaze and shortly you should be at 165.

Some of the bonuses about cooking in the muffin tins are that 1) Portability. If you need to take your food someplace, when the chicken is in the tins you can foil them and move them easily. 2) Cooking in the tins with a bit of liquid in the bottom helps to keep them extremely moist, plus as the fat cooks off it will also sit in the tin and aid in the cooking process 3) Uniformity. If you are catering or competing this is really a genius idea. All of the thighs come out looking very similar.

This is by far the best chicken that I've smoked ( I think) and am going to try and shove as much stuff in muffin tins as possible.

Too Long

nospam@example.com (Isaac Philbrook) — Tue, 05 Apr 2011 16:12:47 -0700

Okay it's been far too long since our last entry. It's been a long time since we've added anything. I'm sad to say that since the Fun box has built it has been used but once... Bright side now that the weather is warming up I'm hoping to get it on and get the boys over to get some sausage going. I actually do have some photos and stuff to post, but haven't done it. So I plan to get some stuff up. It's like my mid new years resolution to be better and try to get 1 blog a week up. We'll see what happens. But as BBQ season approaches (like it ever left) I will start smoking more and more get some good stuff up. Alright on that note it's time to get your cook on people! So keep an eye out for new posts coming soon!

Stuffed and Rolled Flank Steak

nospam@example.com (Chad Thunberg) — Sun, 03 Apr 2011 15:18:17 -0700

I cook flank steak about once a month. The meat is can be tough if not prepared properly. Normally I butterfly, tenderize, and marinate the steak in an acidic marinade to break down the collagen in the meat. If I don't butterfly it, I beat the heck out of it with a mallet. Flank steak should never be cooked past medium.

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M.E.A.T.

nospam@example.com (Isaac Philbrook) — Thu, 05 Aug 2010 19:07:21 -0700

I told you I was gonna bombard you. Alright bombard is probably the wrong word. But I didn't want to quit while I was actually on a roll.

So part of what's been taking up our time is this club we call "M.E.A.T" We recently picked up a few like minded members 1 of whom is actually a chef, so thank god for some actual practical knowledge and expertise. M.E.A.T. Men Eating Animals Together.

This club basically spawned from a conversation about wanting to make prosciutto. Well in order to jump right into that endeavor we need our own climate controlled meat locker. Well so we commenced to building. Pato, one of our newest members happened to have an extra fridge (my extra beer fridge will get converted into an actual kegerator at some point and I wasn't about to give that up). Well once we had the fridge we gutted it and cleaned it out and went shopping on amazon for all the components we would need. A temperature controller, a humidifier, a fan to help with air circulation and a remote viewing system for the temperature and humidity. I don't want to bore you with all the details right now, but I think it's pretty cool and I just wanted to show you all some pictures. Just so that you konw that we haven't just been ignoring you since memorial day.

Butter Chicken

nospam@example.com (Isaac Philbrook) — Thu, 05 Aug 2010 18:52:41 -0700

I know I know. It's been a really long time. We've been really slacking. But there has been a lot going on. So I am going to start the bombardment here!

Okay so I pretty much always have a craving for sushi or Indian food. At any given time I am more than willing to consume either of those food types. So I finally thought I would give something Indian a shot.

The first Picture is the marinade. Basically I cubed up about 1 3/4lb of chicken and just tossed it in a bowl. I dumped in a cup of plain yogurt (i used greek yogurt) about 2 Tablespoons of garam masala, 2 Tablespoons of chile powder, 1 tablespoon of ginger paste (which i bought in a tube at the super market), and 2 ish tablespoons of garlic paste (which i made myself. I almost always have loads of garlic and i love it so why not right?), and top it off with 2 tablespoons of melted butter, a tablespoon of lemon juice and a tablespoon of olive oil. Then using a spatula I stir it all up!! After that's done stick it in the fridge and let it marinate overnight.

So the next day straight from work I come home and I get to work on the sauce. My girlfriend is a vegetable hater.... I know I know how does she survive right? I'll tell you how, because I puree everything! I keed. Kind of.

So the Sauce, first i put 2 tablespoons of butter in the pot, get the heat going. I add 2 tablespoons of garam masala. Once you hear the garam masala start to kind of crackle and pop I add the rest of my dry ingredients which are 2 tablespoons of chile powder, 2 tablespoons of garlic paste, 1 tablespoon of ginger, about a tablespoon of salt. Next I puree a can of diced tomatoes with green chiles. A can is about 1 3/4 cups. After that's pure'd i drop it in the medium sized pot. kick the heat on kinda medium low. Next add a cup of water, a small can of tomato paste 2 tablespoons of honey and stir.

Once it starts to bubble I toss in the chicken and all the marinade. Between the marinade and this kinda slow cook the chicken should come out super tender. So stir it pretty frequently while it's cooking on the lower side of medium. While i'm watching to make sure this doesn't boil or burn i get to work on the basmati rice which takes about 35 minutes. Now really i should've started the rice first because it's totally set it and forget it, but I'm a spaz so i had to slow down my cooking. Either way it came out pretty tasty, and the chicken was really tender. After about 30 minutes I added 1 cup of heavy cream to my sauce, and let it cook for about 5 more minutes. It had a pretty good consistency and i think a pretty good flavor. My girl ate some leftovers for lunch which is rare (she's just not a leftover person) so that was exciting. Anyways Enjoy the pics and give it a whirl. I think the recipe i modified a bit came from

http://allrecipes.com//Recipe/makhani-chicken-indian-butter-chicken/Detail.aspx

Now we'll have to wait till we get some input from people who actually cook Indian food to see if this recipe is even close to accurate. Some people said they liked mine better than a popular local Indian restaurant, which was nice, but true??? who knows.

Memorial Day Smoke Out

nospam@example.com (Isaac Philbrook) — Tue, 01 Jun 2010 20:56:12 -0700

So memorial day in our fine seattle rain I had a mission. Smoke baby back ribs. I was on a mission to smoke ribs start to finish. While I made some mistakes i was fairly happy with the outcome. I use a Char-Broil smoker/bbq, i unfortunately for whatever reason decided to not go with the version with the firebox on the side. I really wish I had, but I will make due.

So here's the long and short of it, you want to smoke the ribs for 3 hours between 200-225, and then for another hour at about 250-275. I kept a drip pan (i used an old loaf pan) filled with 1 cup of water, 1/4 cup apple cider vinegar and handful of my dry rub. Initially I kept the coals stacked on 1 side of the bbq closest to the air vent, and then the meat underneath the smoke chimney.

This was my biggest mistake i think. While everything came out okay I had constant heat issues and at least every hour had to open up the smoker in order to add more coal. I think from what i've read my best bet is really to heat up about 6 lbs of coals in my chimney, and spread them out, then lay out another 6 lbs (a full chimney) plus whatever wood you are using to smoke on top of the already hot coals. After about 30 minutes when the majority of smoke has gone, place the ribs. This ammount of coal should keep for at least 3 hours, hopefully closer to 6 if you can keep your temperature proper. ANyways here's some pictures.

Lobster Stuffed Flank Steak

nospam@example.com (Isaac Philbrook) — Thu, 27 May 2010 19:35:18 -0700

So last night I did a lobster stuffed flank steak. The stuffing consisted of 2 8 oz lobsters diced up, 1/2 cup of bread crumbs, 1 egg, 1/8 of a pound of bennings goat cheese, 1/4 stick of butter, 3 cloves of garlic finely chopped and 1 shallot finely chopped. First I drop my cast iron skillet on the burner and start to get it warmed up. Turn on the oven and preheat it to 400 degrees. I cut the lobster shells right down the center and pull back on the edges seperating the shell from the meat. Once exposed I just yank it out. Cut the lobster up into relatively small bite sized chunks. I toss in about a 1/4 stick of butter into the skillet and then toss in my shallot and garlic. After about 3 minutes i toss in the cut up lobster. It doesn't take much time to cook the lobster so keep an eye on it.

Before all this i have prepped my flank steak by pounding the hell out of it. After it's nice and tender, i drizzle on some olive oil and sprinkle on some ground sea salt and fresh ground black pepper and this fancy schmancy dom deluise seasoning that i just love. It's not really dom it's just got a picture of a fat guy on it that reminds me of dom deluise. I can never remember what it's called but it's delicious. Anywho I rub all the spices in with my hands and leave it on the counter at room temperature.

The stuffing I start out with a big bowl and dump in the 1/2 cup of bread crumbs, I crumble up the 1/8 pound of benning goat cheese, i drop in about 6 pads of butter, and crack 1 egg on top. Then I take the nice hot lobster garlic shallot mixture and pour it over the top. I give it a minute to cool, and then mix it by hand. Once it's nice and mixed, I spread it on the top of the flank steak. About a quarter inch from the top and maybe fill half the steak. Once that's on I roll it up nice and tight like a meat sushi roll :-). I tie it off with string and toss it back into the cast iron skillet so that i can seer it.

The beauty of cast iron is that once it's seered the entire pan can pop right into the oven. I love that. So in it goes. I set the timer for 30 minutes, and was gonna check on it then. My girlfriend was in the process of making mashed taters, so i just needed to not burn anything at this point. After about 20 minutes, I got worried so i dropped the oven down to about 200. All I had to do now was sit and wait. About 40 mintues later i pulled out the meat and it smelled delicious. I was terribly worried it would be over cooked, but as I cut in, the middle section was perfectly medium rare (I'm a rare guy but i'll live with medium rare) and the ends were pink enough for my girlfriend to tolerate. She likes her meat typically served with A1 and DONE I mean like ruined. I'm slowly teaching her though.

With the left over stuffing I just made lobster cakes and we had a nice appetizer with a side of cayanne aoili i had made not too long ago.

Mother's Day Morning Crêpes

nospam@example.com (Chad Thunberg) — Sun, 09 May 2010 18:30:16 -0700

I started making crepes a few years ago for my wife and it has now become a tradition to make them on special occasions for breakfast. I have never had an issue making crepes. I use a Sitram non-stick chef's fry pan and flip them like I would a pancake. The recipe I use is Julia Child's but with the addition of vanilla extract. Consider serving these with a Mimosa.

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Beef and Cheese Piroshkies

nospam@example.com (Chad Thunberg) — Sun, 02 May 2010 20:25:38 -0700

I love Piroshkies. Self contained and portable food has a soft place in my heart. Tonight I attempted to make them for the first time. For those not familiar, Piroshkies are Russian pastries stuffed with a myriad of vegetables and meat. I found a recipe at http://www.indobase.com/recipes/details/piroshki.php that I adapted. If anyone has an authentic recipe for these or some pointers, drop me a line.

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Seafood Pasta Fettuccine

nospam@example.com (Chad Thunberg) — Sat, 01 May 2010 19:17:40 -0700

Tonight I made a seafood pasta with fettuccine, a mix of grilled vegetables, and sourdough rolls.
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Miso Chicken Stir-Fry

nospam@example.com (Chad Thunberg) — Thu, 14 May 2009 17:59:27 -0700

I made a Miso Chicken Stir-Fry tonight for dinner and it turned out excellent. I tend to use whatever I have in my fridge for stir-fry but still try to adhere to some specific theme. I made only a single serving tonight so feel free to double or quadruple the recipe to feed more people. Also, don't be afraid to change around vegetables.

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Nutty Multi-Grain Bread

nospam@example.com (Chad Thunberg) — Mon, 20 Apr 2009 21:19:00 -0700

I have been working on a few bread recipes and have been pretty happy with an augmented Multi-Grain recipe from King Arthur Flour's website. The bread is pretty hearty and includes a sunflowers, milled flax seed, cornmeal, sesame seeds, and whole oats. The recipe is low salt and contains no butter. A slice of this with honey is unstoppable.

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Calzone Time!!!

nospam@example.com (Isaac Philbrook) — Mon, 20 Apr 2009 20:40:49 -0700

Okay first I must apologize for my long absense. My kitchen was attacked by a malicious beast known only as the landlord... The landlord beast did it's best to stop me from creating, but alas I won... Or patience did. Anywhoo enough of that.

So what we have here is what I like to call a calzone... The dough is the same as my pizza dough, and I just roll it out flat. I plop a big ol' scoop of ricotta in the middle, and then a tiny handful of whatever other cheese you'd like to do ( I like mozerella and Fontina) and then surround the cheesy goodness with Veggies and meat. Seal it all up and shazam you got yourself a calzone!!! I cook these at about 450 for about 15 minutes, or until it starts to get all nice and golden brown.