Julia Frickin Childs Recipe?

CBT Breaks His Own Rule

Forgive me Lord, I took a bunch of food pictures this past weekend. And to make matters worse, I am now about to blog about it. I know that Ashley B is probably laughing her head off right now but yes, I am breaking Robo Rule #1. Anyway here are the pics of the wonderful food that we ate this past weekend and Shout Out to my favorite brown Belizean who would sent me ugly Snapchat messages all weekend long.

IMG_2162Half Dozen were killed within 3 minutes of arrival

IMG_2163How about that for a Lobstah Roll?

IMG_2165Lobster Eggs Benedict and Bacon – Sorry Brother Sam but this is defiantly not allowed

IMG_2179Half Dozen and had to have a Red Rocket since they were out of Bud Light. S/O to Ernie Mellor!

IMG_2181Lobster Mac and Cheese – You starting to hate me Mary?

IMG_2187Shit, we ate them so fast they didn’t even get an ‘Ashley’ picture!

IMG_2186Seriously we ate us some great seafood this weekend!

IMG_2189Bacon Lettuce Tomato and Lobster Roll!

IMG_2190Lobster Bisque

IMG_2197“We will have a dozen Oysters”
“Um sorry sir but we only have 5 oysters left in the house”
“Well ok then, giddy up!”

So do you still hate me Mary? Oh and for the record, I had me a salad for lunch on Monday and plenty of water!

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Who does a guy have to feck to get some southern staple foods up here?

I get asked all the time what are the downsides to living up here in New York? It hasn’t changed since we moved up here;

  • You never have enough time.
  • If you are not careful you can run out of money.
  • The weather can be lousy.

I was reminded last night of that there is another downside to living up here. To go shopping for southern dishes you can’t just run to one store to get everything.

Case in point last nights dinner. We finally had a break in the weather and yesterday we enjoyed some below 80 degree weather. Mrs. Trumpet and I were discussing what we were going to cook for dinner and I suggested a veggie plate.

*For my Northeastern readers – we have a number of places that serve “Meat and 2” plates meaning a southern protein (meatloaf, chicken fried steak, ect) and some traditional southern veggies (mac & cheese, greens, black eyed peas, ect)*

We decided on the Veggie Plate (which is isn’t vegetarian by any means) and we texted a couple of different menu items. Mrs. Trumpet ordered some items from Target.com and one of the items she added to the shopping cart to get free shipping was Glory Brands Turnip Greens. I was craving some Fried Green Tomatoes since somebody on Facebook asked where they could get some Green Tomatoes. Next on the list was Black Eyed Peas since the last time I ate them was New Years Day. I was excited about the menu and was looking forward to whipping this one up in the kitchen.

I head out to my local fruit and vegetable ‘guy’ on the corner of 69th & 1st and he didn’t have any Green Tomatoes. Next I headed to Morton (Just bend over and hope they use Astroglide this time) Williams and here is where my anger began. First off, they don’t carry Glory Brands, they only carry Goya. Goya is a great company and I don’t mean any disrespect but come on! They don’t have any Black Eyed Peas. They didn’t have any frozen, didn’t have any dried, and didn’t even have them in a can. As I am talking to a friend of mine about my shopping fail they inform me that I should head to 110th and Lex as they have a store that carries a lot of those items. Who da Feck has time to visit 3 stores for one meal? I can’t believe I am about to say this but I miss Gangster Kroger!

goyaNo disrespect to Mr. Goya but come on, can we get rid of the pink beans and maybe sell black eyed peas or have some more ‘southern ethnic’ brands?

glory brandsNipped this off the internet, I would kill to play less than a dollar for a can of veggies.

IMG_1374Since nobody carries Green Tomatoes, I went with Jersey Tomatoes and decided on making a Tomato Pie

IMG_1373Cup of Sharp Cheddar, Cup of Swiss, Cup of Mayo, Green Onions with Salt & Pepper is the ‘goo’ that makes the pie so good.

IMG_1377Of course I went with some skillet cornbread!

IMG_1375White Beans and that isn’t what Mr. Goya calls them. Oh and if you look closely you can see bacon in that pot. Bacon gives it flavor!

IMG_1376Sweet and Sour Turnip Greens! And no Morton Williams doesn’t carry fresh Turnips either!

IMG_1378Mater Pie, it wasn’t as good as Momma Mellor’s but considering I am up here fending for my southern life, I think it was just fine!

Have a good day and please if you can swing by the Cupboard or Little Tea Shop and tell Charlie and Sue respectively that Carbunkle misses them!

 

If you need Spices, Seasonings, Herbs, Salts, and Goo then visit Kalustyan’s Market on Lex

A while back I was with one of my cohorts selling tour bus tickets to the tourists. He is a native New Yorker and were discussing the difference between Southern and Northern food. He told me that some New Yorkers think that Southern food can be too spicy and even went so far to tell me that even some New Yorkers think that Ketchup is too spicy. (If you hail from south of the Mason Dixson line and are reading this and wondering if I am fucking with you, I promise that I am not!) He told me that he was getting into hot sauces and found a great one from Belize called Marie Sharp. My ears perked up saying that I was familiar with this brand and asked where he picked some up here in Manhattan. He gave me the address of a place on Lex at E28th Street in the Indian section of Murray Hill.

This past weekend I ventured out in the rain and cold to acquire some Marie Sharp since the bottle we got on our last trip to Belize ran out. Ironic that it was almost one year to the date but needless to say I had to get some more hot sauce. I find Kalustyan’s on Lexington and make my way into this sprawling joint. This place is probably 3 storefronts because you walk into different rooms with shelves of all kinds of different spices, seasonings, marinades, and stuff I have no idea what is in a bottle. I find the Hot Sauce section and pick up my Marie Sharp and was amazed that everything was well before the expiration date. This is a common problem I find when someone has a huge variety of Hot Sauce because they can’t get good rotation on everything.

I am standing there and one of the managers comes up to me and we start talking about the store. She tells me that they do more spice and seasoning business for restaurants here in Manhattan than anyone. They get daily shipments in from different purveyors to make sure what they have on the shelf is fresh and listen to their customers. We started talking about the Marie Sharps and she told me that it is one of their better sellers for Latin American restaurants and for Belizeans living in New York. I explain to her my history with the country and how I am always trying different things. She recommends their Spice and Herb book and shows me a couple tricks that you can do in the kitchen to create different flavors. I agree and pay cash for everything. Typical New York Establishment, you can use a card but Cash is King and you get better discounts.

IMG_0580Some of these hot sauces were pretty funny. I stuck with what I knew. Marie Sharps

IMG_0581Need Pink Salt in Bulk? The square on the right is 16X16

IMG_0583Yep, I made some Eggs the next morning and lit it up!

That was it for pictures as they Manager told me that they prefer that people don’t take pictures. I respect that but I will be back!

 

“Let me tell you about this Fish”

Fourth of July holiday weekend, time to count the number of Emergency Room visits where the injured’s persons last words were “Hold my Beer and Watch This!” As I type this,  yesterday the overhyping news agencies were reporting that an explosion went off in Central Park and the city was in lock down. It was more like someone was trying to set off a homemade firework in broad daylight and skillet (haven’t used that term in a while) blew off part of his foot. This 3 day weekend we were going to stay in town and had plans on each day with friends in a different part of the city. Saturday morning we arise and head to Penn Station to catch a 10:50 train to Wantagh Long Island to hang with our friends RP & MC. Now this is our first trip to Long Island and I have to say, it is rather nice and I see the attraction for people who have families and a need grass and a backyard.

We arrive at Casa de P and head to the backyard where he has a great pool and entertaining patio deck. Because the Monkey heads are good with other dogs we were allowed to bring them and they enjoyed the trip on the LIRR. In addition to burgers and dogs our host had prepared a whole Yucatan Style Red Snapper for us to have for dinner. To say that this was impressive is an understatement! We enjoyed our afternoon and evening with tons of stories and some good ball busting. What a great way to start the 4th of July holiday weekend!

IMG_15879lbs with the head and guts removed on the grill. The Tomato ragu covering the fish takes 3 hours alone to prepare. Ahem RJ you paying attention? This could be a good dish that Katie can make us for dinner one night.

IMG_1590Cut that sucker up baby! We will chew 20 times to make sure there are no bones in it!

IMG_1595The Surgeon hard at work!

IMG_1597RP – “Bob I swear to God if you touch my fish one more Fecking time, I am going to cut you!”  Bob – “I got two words for you!”

IMG_1593That is a lot of fish!

IMG_1600I have never laughed so hard in my life that day! Such a good time!

IMG_1601The fish was good, I have had something similar at the Ritz in Aruba that was equally as good.

IMG_1581Kimmie terrorizing the Monkey Heads.

IMG_1602The “Asshole” getting to eat some of the fish

IMG_1603Maya – that big white dog turns his head and I am getting some of that fish!

IMG_1586Hadn’t seen him in 15 years!

Again thank you R & M for a great afternoon and evening!

 

 

 

BBQ 101 for The Northeastern Pitmasters

I am going to send this link to some of my work cohorts as I hope to shed some light on a very opinionated subject…Barbequing. You see there is a lot of confusion on this subject and maybe this worthless dribble of a blog can educate my fellow friends who live north of the Mason Dixon line on how to properly smoke meats.  First, as always, let me give you a back story and my credentials as a half ass Pitmaster. Here is what is kind of funny about how I learned how to BBQ in that I am in no way on or have been on a competition barbecue team. With my last employer in Memphis I worked closely with some of the greatest pitmasters in the business while running logistics for my employer. My BBQ mentors include Mike Mills, Amy Mills, Cary “Peg Leg” Bringle, Heath Riles, Myron Mixon, Tuffy Stone, Big Moe Cason, Ernie Mellor, Mike Rude, Joffre DiSabatino, Chunky Rinehart, Colin Gage, and the countless others that I have sat down and visited with over the years. The two common important gems that I took away from all of those listed above is that BBQ isn’t about time and temperature but more of a “touch and feel” and that “BBQ is an opinion so have fun with it!”

Let’s start shall we?

  • Selecting the Brand – Duroc Pig, Smithfield Brand, Wagyu Beef or Farm Raised? Have you guys ever listened to car guys argue about Chevy vs Ford? Same thing. Find something you are ok to purchase and if you screw up you may have to throw in the trash. Personally I would be pissed if I overcooked a Wagyu brisket because that would be an expensive mistake.
  • Cut of Shoulder meat – Whole Bone In Shoulder, New York Bone Out Shoulder or Boston Butt. Shoulders are larger and need more pit time as compared to a Boston Butt which is a portion of the shoulder. I say start small and then work your way up.
  • Cut of ‘Pork’ Rib – St Louis, Spare Rib or Baby Back cut of Ribs? Again play around with this and find something you like and have fun with it.
  • Brisket ‘beef’ – Point Cut, Flat, Whole? I am not much of a brisket guy, but as you can now gather, play around with it and have fun.
  • Chicken – Whole Fryer, Split Breast, Leg Quarter, Drummies, Wings, Boneless Skinless Breast or Tenderloin. I prefer a whole chicken because it normally is cheaper and more forgiving. You also can cook this on a grill if you need to. Hell I cooked some up down in Belize on Soup Cans!
  • Exotic Stuff – Bologna, Spam, Beef Ribs, Lamb, Wild Game, Fish and Vegetables – I have seen it all. Some good and some bad.

IMG_1303Hey Kid, you want to eat ribs today? Then you need to rub some mustard on these shoulders for Uncle CBT.

IMG_3580_55_1

Here is when I did some Chicken for a contest down in Belize. Yes those chickens are sitting up on beer and soup cans. The faces were courtesy of Shuffles formally of Changes in Latitudes

To Trim the fat or not? If so, how much?

  • Definitely pull the membrane from the underside of the ribs.
  • For Shoulders I say you should pull that fat cap off but I know guys who don’t do it so it is your call.
  • For Ribs you can do as little or as much as you want to and again it is your call.

Pre-Smoke prep to marinate, inject or leave it alone?

  • Marinades can include juice based liquids, dry seasoning and even salt curing the meat. Depends on what you like and what you are trying to achieve.  If you are going for a tropical themed meal you may marinate it in a sweet citrus juice as compared to a apple juice based marinate. Just a word to the wise, citrus based juice can discolor the raw meat a tad so play around with it.
  • Dry Rub Marinades – the practice where you would sprinkle a spice mixture on the raw meat and allow it to soak into the meat before smoking it. Another word to the wise, be knowledgeable about the spice mixture because if the first 3 ingredients have salt in to you may want to wash the meat off before putting it on the smoker. Nobody likes salty meat. #twss
  • Injecting the meat – again there are schools for and against this practice. I hear that Trump doesn’t inject his meat while Hillary does and poor Bernie Sanders is a vegetarian so pick your poison. I will tell you that Bologna and Spam don’t inject well so be careful.

The Smoker

  • Stick Burner, Charcoal, propane powered, electric powered, stack, water bath, Firebox powered, Kamado Ceramic, Big Green Egg, Backwoods Smoker, 55 Gallon Drum or Bathtub? You can spend as little or as much as you want to. I can spend hours on this subject and there are tons of options. I will say that I know firsthand that if you are trying to smoke meat in a cold climate you better have something that is insulated. More on that later.
  • The name of the game is to practice, practice, practice and then go watch someone smoke on their smoker. Again this is a very debatable subject. I used to have a Big Green Egg and I loved it. I had friends swear by their Backwood Smokers and even had some killer smoked meat on a Weber Kettle so it is very opinionated. There really is no wrong answer here guys and gials.

IMG_1307Classic Stick Burner with a offset Fire Box

IMG_2421_11_1Here is another version of a off set smoker but this one has a rotisserie in it to evenly cook all the meat.

 

Firing up the smoker

  • Whatever your choice of heat charcoal briquettes, lump charcoal, stick of wood, propane or even electric it is paramount you have something creating smoke. You are cooking this meat via heat and smoke so it has to be consistent.
  • Type of wood is also another debate; some swear by Hickory, some prefer Pecan, there are those who love fruit woods and there are even some pitmasters who prefer  mesquite. The name of the game is that you pick one and keep on it. Ernie Mellor preaches “raw meat takes the smoke.” So if you start cooking your ribs in an oven you are defeating the process. Same goes with “par boiling” ribs in water, are you cooking ribs or spaghetti noodles?
  • I have seen some pitmasters who would put garlic bulbs or even onions in the firebox so play around with this.
  • Here is where I debate with a lot of pitmasters in that after the first or second hour of smoking the meat wont take anymore smoke. Keep adding wood to the box and all you are doing is wasting money on the heat source.
  • Editors DISCLAIMER – I was helping my friends in the Atlantic City BBQ contest last fall by being the overnight watch guy. The ambient temperature was in the low 40’s and the two smokers we were using are considered “southern smokers” because they are not insulated and require a lot of heat to keep them going. (Translation – the firebox was roaring but the chamber where the meat was had a big temperature variance) I literally had to burn all the wood in those smokers to keep the temperature hot enough in the smokers. Seriously I considered cutting down the mast off of one of the sailboats that was in the nearby marina for more wood.

IMG_9218NEVER EVER USE LIGHTER FLUID! Say it with me NEVER USE LIGHTER FLUID

Time and Temp

  • Low and Slow? or High and Hard? The biggest thing is that you want internal cooking temperatures that are recognized by health department rules. Pork should be 145 to 160, Beef should be a minimum of 140. Chicken at least 165. How you get there is up to you.
  • I know guys who cook Shoulders for 16 hours, Brisket for 12 hours, and Ribs for 5 hours. Here is where that “touch and feel” comes into play. I recall working with Mike Mills for a vendor sponsored event and the morning of the demo he 86’d the shoulder. “The Shoulder just didn’t get to where I want it to be so we are not serving it” was what he told me. While he was doing the demo I snuck back and stuck an instant read thermometer into the shoulder and the shoulder registered an appropriate internal temp. That is why he is a World Champion folks. The man knows what he is doing.

To Mop, Wrap, Glaze, or Just leave it the F alone

  • Many schools of thought here folks. I know guys who “set it and forget it” and I know guys who spend hours mopping and filling this bottom chambers of their smokers with all kinds of excess dripping. It is your call but again play around with it. The Asian Fireman and I were smoking some shoulders a couple of weeks back and he looked at me like I was crazy when I said I wasn’t going to mop the shoulders we cooked this past weekend. I also am not a fan of injecting the meat but that is why we differ on our choice of president too.
  • Wrapping ribs and shoulders is the practice of wrapping the meat halfway through the cooking process and pouring in some liquid before sealing it up to allow the meat to steam. Lots of different schools of thoughts here so find something you like and go with it.

Gumbo to BBQ Fest 2012 144Good Friend and Pitmaster Ernie Mellor leading a demo at WCBCC

Gumbo to BBQ Fest 2012 152Legendary Grand Champion Mike Mills giving a talk about Sauces

7b748-037

One of the greatest places to ever smoke some meat. Here I am grilling some pineapple for my friends down in Belize.

Pull, Chop, Slice or Rip

  • I say to always pull the shoulder meat rather than chop and slice the brisket with the grain over rip it by slicing it against the grain rather than ripping it which means slicing against the grain. It’s your barbecue so you do what you want to do. There are no wrong answers here.

IMG_9118Boston Butt after slow smoking for 16 hours

IMG_9119I am a big proponent to long strands of Pulled Pork

Slaw, Beans Sauce and Fixins

  • Some will put slaw on their sandwich, some will put it on the side. There are no wrong answers here.
  • I would say that you need to not put sauce on the meat and let it ‘stand alone’. A common cheating method of food service places is to already sauce the meat because they have over cooked it. Let your guests decide.

IMG_9120Doesn’t that look good?

So when are we firing up the smoker?

Just Call us Ina and Jeffrey

Ok, let’s get one thing straight. You ever, ever call me Jeffrey I am punching someone in the throat or kicking them in the baby maker. I will admit that when we started watching “The Barefoot Contessa” I was not a fan. That voice, the doting of “Jeffrey will love these” and all the gay dinner guests would put me on the ledge. It wasn’t till Mrs. CBT made a couple of her dishes that I turned the other cheek. I believe it was at a Live at the Garden concert that she made some artichoke salad that really was killer. The only problem with the Ina’s menus is that you need to go knock off a bank because she cooks some expensive shit! Lobster, Caviar, Frozen Artichokes (which I may add is not available in Memphis) and cheeses that I have never heard about. Even my boy Tony Bourdain poked fun at Ina’s husband on his speaking tour “Jeffrey really loves his meatloaf, if you know what I mean.” Anyway when we moved up here I knew that we would be exposed to some new foods and naturally cuisines that one would not normally get in Memphis kind of like when we watch the show.

Mrs. CBT and I keep our expenses down so that we can visit all those Dive Bars and pay for many vacations by eating 90% of our meals at home. This also keeps our weight down since we try to eat more lean meat and we watch our portions. Let me stop you before you say “Way to go CBT” because in the pantry right next to the quinoa is a package of double stuffed Oreos because CBT is a fat kid at heart. Ever since I got relieved of my cooking duties (so I use a half a pound of butter when cooking) the menus are designed by Mrs. CBT. She takes great pride in creating the menus and I get to unpack the Fresh Direct boxes. This past Monday I get the Fresh Direct order and I am looking it over where I see under produce ‘Wild Ramps’.

“Honey, what the hell are Ramps?” I inquired to Mrs. CBT.

“They are very popular up here and are in season, Ina loves to cook with them.” She informed me from the other room.

“Honey, we are just getting into the spring, what the feck plant grows in the dead of the winter except for a weed?’ then I take a look in the box and what do I see…..a bunch of weeds that we just paid $6.00 bucks for.

So Mrs. CBT sautéed them up in the skillet with some “Good Olive Oil” and brown butter (you see what I did there KLC Man) and served them with Crab Cakes and oven roasted Asparagus with Lemon Zest. Now I consider myself a true adventurer when it comes to the cuisine up here in New York City. I will try everything at least once and rarely have gotten boinked. Well I found something out my friends. I am not a fan of Wild Ramps.

IMG_0972Here is the menu for the week

IMG_0973

Here is the Fresh Direct invoice, Wild Ramps??? I bet you guys have never seen that shit at Gangsta Kroger have you!

800px-Wild_Leeks

Here it is in all its glory. A wild ramp still with the loose soil on it.

20150416-ramps-top-image

Pic on the top right is what they looked like. Sadly I didn’t get a picture of the plate.

Again, you feckers call me Jeffrey and we are going to fight!

A Rare Post by CBT – Pictures of food and drink from across the pond for you Foodies

Now before I start getting a bunch of “CBT you hypocrite!” posts allow me to ‘splain myself for this photo barrage of food pics. Some good friends of ours who live in Sacramento when they go out to dinner will take a picture of the bottle of wine so that they can pick up a bottle at their favorite liquor store later. I always thought this was a smashing idea as I have from time to time found a great wine and can never remember the winery who bottled it. I recall the many different food shows who would showcase a dish and on occasion thougth “That was a neat presentation” but never had the stones to take a picture before devouring the plate. You recall my friend Ashley who took a picture of her burger from SOB don’t you? I have later learned that this is called “Blessing the food” by food bloggers so I figured when in England/Brussels/Paris do as they do.
This mad picture taking was also proof as to why I gained a dozen stones and can’t fit into my pants now as even my cousin the doctor gave me a good chewing out on my last physical. Anyway the food and drink across the pond is phenomenal and if you have the means to travel over there, by all means eat out often! Next trip I am taking extra Lipitor tablets with me as I fear my blood has been replaced by cholesterol.
Now onto the pictures.
 
 Lamb, Leek and Sausage Pie from “Drawn and Quartered” in London
 
Somewhere in Paris, I could live off of this stuff
 
Killer Bottle of Table wine that we drank in Brussels

For those of you who are wondering, No we didn’t get a bucket but I was amused that the line out the door was mainly Americans
 
 Pate Terrine – I can hear my heart saying “Stop CBT”
 
All that time I spent working in French Restaurants paid off as we paired this bottle of Cotes de Nuits with a cheese plate in Paris
 
Say what you want to about the English but they do make a killer breakfast. Make sure you try the Black Pudding too

I think this was our Hotel Wine
 
 Harrods puts out a great wine (that isn’t an arm and a leg expensive either)
 

I am not saying the Sauce Bernaise was good but yes, I am eating the rest of it with a spoon
 
Stinky Cheese, Ham, Salami, French Bread and Wine – The French aren’t all bad after all
 
Dense Chocolate Cake and Red Wine – Why Not!
 
 Hey Look a Chicken!

Mussels in Brussels with Pom Frittes too!
 
 If you look closely you will see what I call the Triple Crown of Shopping – Charcuterie (meats) Store, Formager (Cheese) Store, a Wine Store and a Grocery Store all in one block. I spent an hour here just looking
 

 When you do the math the produce here in Paris was much cheaper than at the Gangsta Kroger…..and way better too!
 

What is in there you ask? Why it is a cheese aging cooler
 
I had no idea what was the daily special but they have it everyday
 
Kind of a strange way to wash your pots and pans but hey if it works
 
Vegans – Translation for someone who can’t hunt of fish very well

Why the long face Mrs CBT?
 
Oh she didn’t have her Train Wine yet. Yep that was hard not to order a beer or glass of wine when we returned back to the states. “You mean I can only have Iced Tea? Bullshit!”
 
 
Ok so write it down, CBT took pictures of food which I normally never do.
 
TTQ!
CBT!
 

The Trumpets go Raw for a 3 day Cleanse!

Yes you read that correctly, Carbunkle Trumpet and Mrs. Trumpet did a 3 day Detox Cleanse. The Tuesday after the Super Bowl marked our 6th anniversary of quitting smoking and dipping so to celebrate the event we decided to get things right with our bodies. Mrs Trumpet found this little nugget of information on what else…..Pintrest and since I haven’t done anything like this before I said why not.  Sorry but I won’t go into graphic detail of the results (I didn’t know I ate corn 20 years ago) but let me warn you now, juice detoxing is not for the everybody. I say this as I consider myself an accomplished chef short order cook but this isn’t a quick throw a meal together procedure. Add to that on my trip to 3 grocery stores and health food joints it ain’t cheap either! To make Breakfast, Lunch, Snack and Dinner it took us roughly 3.5 hours each night to make this crap and talk about a mess? I think I could have gutted a deer with less difficulty! 
After completing it I have to say that I was very tired after the experiment and if you can believe this, I didn’t become a raging asshole from not consuming my tried and true Diet Cokes. I am thinking that I will continue to not imbibe on the Diet Cokes as the headaches did go away after the 3rd day. Moving forward I plan on trying to eat better and pay attention to what I put into my pie hole as I don’t have any plans on doing this again anytime soon.

Here is the 3 day plan on one page, feel free to blow it up if you fancy a good poop!
This was probably the best meal of the day and it looked appetizing being that it was red
 
Not bad but you can really taste the Cucumbers and I am not a big fan of them
 
This was the least favorite meal and that little amount of Cayenne really brings some heat to your mouth
 
Seriously over $200.00 for groceries and I didn’t get one ounce of protein
 
Some of the fruits and veggies
 
Kale and Spinach – I never ate a garnish before
 
Wish that was the makings for a bloody mary and Dirty Banana instead
 
Had to go frozen since they are out of season
 
Missing some Coconut Leo right about now
 
Yeah Buddy, you will have to wait a couple more days till I have you
 
We borrowed AT’s juicer and used it the first day but since I am not a fan of Grit when I drink I opted for a combo Food Processor/Juicer method

See why it took so long and talk about a mess

Mis en place for one of the meals
 
Another one
 
Got Breakfast, lunch and snack taken care of
 
Seriously we used our dishwasher more those 3 days than we do in a week!
 
 
So all in all it wasn’t horrible and we are glad we did it but boy did that Soul Burger taste good on Friday night after drinking those ice cold beers!
 
TTK!
CBT!

CBT is in a bind and needs a buttload of Bolognese Sauce Quick!

So the phone rings this afternoon as I am slacking off playing on Facebook  working up a storm and it is our Head Chef/Bottle Washer from the Italian Fest Team that I am on. He asks how things are going and do I have the Gravy (if you don’t know what that means it’s ok, it means Sunday Spaghetti Sauce) ready and I tell him that I have another week to worry about that right?
Bill – “Um CBT, we move into the Park tomorrow and start drinking fellowshiping Thursday night!”
CBT – “Well ain’t that a biotch, guess I need to get cracking eh?”
Bill – “I have some diced tomatoes, some ground beef, and some onions do think you can make some magic with that?”
CBT – “Bring it on, guess I am cooking tonight while Momma plays poker tonight!”
Recalling a great Bolognese Sauce Recipe that I have, I figured that I could make up something….in a 20 gallon pot….overnight!  Since our good friends Chunky and Ruth from MN cooked up a storm this past weekend and I haven’t given you a CBT Cooking 101 class in a while, well here goes nothing! 
 My Sous Chef is watching as I chopped the 10#’s of Onions.  Yes she just had knee surgery or as we call it “A Trip to Belize” surgery. She is doing fine but can’t walk for another 2 more weeks.
 I actually prefer Crushed or Whole Peeled Tomatoes but beggars can’t be choosers when given 3 cans of Diced Tomatoes. I recalled an old trick that Chef Rudy Cerrito (RIP) of the Former Giovanni’s Italian Restaurant used to do. Yep I spent many a meal at that place, I sometimes think that I was conceived there under the fake tree but that’s another story.
Anyway Rudy, when in a pinch, would take his immersion blender to a #10 can of Diced Tomatoes and go to town on it. 
Cue the Frank Sinatra Music Please 

 Viola! Crushed Tomatoes for the Bolognese Sauce!
 Like I said I am in a pinch so in goes a bottle from the wine cellar that hasn’t been opened. I think that EP would be ok with this….after I had a glass or two of it.
Well Crap Maddy! What am I going to do about fresh Basil?
Maddy – “What about those planters you have in the backyard that I am too short to pee on?”
CBT – “Good Call Kato, off to the Garden!”

 A bunch of the chefs at work have gone to using an oriental chopping knife as it can chop and then it makes it easier to transfer said chopped product to the pot. Glad I bought one of those suckers on my last visit to the Restaurant Supply house.
 Yeah I used more Basil than that
 How am I going to stir this thing? Oh wait where is my B.A.P. (Big Arse Paddle)
 And we are done! Now to let it simmer for 15 – 20 hours and we will be having some Bolognese Sauce this Saturday night at Italian Festival!
So you want the recipe? Ok, I am not stingy but you will have to dial it down if you want to make it into smaller quantities. It includes; (3) #10 Cans of Diced Tomatoes, 10# Ground Beef, 10# of Onions, 3 stalks of Celery, 3 bunches of Carrots, Olive Oil, Chopped Garlic, Favorite Spices, bottle of wine and fresh Basil.
TTK!
CBT

You are eating what?

I know that it seems that all I have been doing is talking a lot about food and recipes as of late but you have to understand that is has been ball shrinking cold outside and keeps us home bound. Anyway we have been changing up things as I am convinced that your taste buds change every 7 years so the CBT kitchen has seen some new recipes (both good and bad). Momma got a recipe book that we have been getting a lot of our inspiration and I have been re-visiting my library of cookbooks and online to find some newbies as well.
I will look for some pictures later but so far here is what we have tried and have loved;

  1. Shrimp and Grits with turkey sausage – Effing BOMB!
  2. Tamales – Could give those joints on Jackson Avenue a run for the money
  3. Sketti and Meatballs
  4. Glazed Asian Teriyaki Chicken over mushroom risotto
  5. Whole Wheat Pizza – Got a better recipe and I am rocking the Pie
  6. Turkey Chili
  7. Roasted vegetables
  8. Smoked Chicken Burritos with a black bean puree

This weekend I am going to fire up the ole BGE as I have found a recipe that includes Beef Brisket, A can of Beer (may have to go buy one at the local Exxon as those other 5 will go to waste), apple cider vinegar, ketchup and honey. I will keep you posted….

These are chicken thighs and a cooking technique that I stole from Myron Nixon of the JacksOldSouth cooking team. If you like him or not, I have to say this is an ingenious method of cooking chicken for Blind Boxes. Note you will have to chop off the tibial plateau to get these little suckers to fit into the muffin pans but it really makes them uniform.
This is the book that we are getting a lot of our inspiration and it is actually good for us too.

TTK!