Thursday, April 23, 2015

The Wonderful World of Chim-Curry

       Everyone needs at least one go-to sauce, I am no exception. Whether you're making tacos, or a fresh seared Ahi tuna over salad, chimi-curry has your back. This highly versatile, freshly flavored sauce, is just about good on anything.

-1 cup fresh orange juice
-1/2 cup fresh lime juice
-1/2 cup fresh lemon juice
-1 bunch of cilantro
-1/2 cup fresh oregano
-2 whole jalapeños
-1/2 cup olive oil
-1 TSP cayenne powder
-2 TBLS salt
-3 TBLS black pepper
-3 fresh garlic cloves
-2/3 cup coconut curry
      Pour lemon, lime, and orange juice, black pepper, salt, garlic cloves, and oregano into a blender. Make sure to blend until everything is well emulsified, and let stand for a minimum of thirty minutes. The longer it stand the better.
      After the contents of the blender have sat, add cilantro, jalapeños, olive oil, cayenne powder, and coconut curry. Blend well and enjoy!
Ingredient for coconut curry:
-1 can of coconut milk
-5 TBLS curry
     Pour contents of coconut milk into a sauce pan, and add curry powder. Wisk on a medium heat until coconut curry is hot and steamy, and let cool.

Wednesday, April 15, 2015

Shaved Pork Tenderloin Tacos

   Who doesn't love tacos? There are so many different ways to make tacos, its no wonder they seem to be everywhere right now. Today we are making pork tacos in a nontraditional Boggy Swag kind of way.
    We're going to go hard today with a homemade Chef Bob-E original special chimi-curry sauce, found exclusively here. So buckle up kiddies, its time to cook.
    Our Players:
-1 pork tenderloin shaved
-4 cups of finely shredded cabbage
-4 cups of finely shredded leaf lettuce
-1 cup of dill pickle juice
-1 cup of chimi-curry sauce
- cayenne powder
- salt
- pepper
- garlic powder
-2 sliced avocados
-1/2 cup of olive oil
-1 pack of fajita tortillas
      Heat olive oil in a deep skillet or a Wok, add tenderloin shavings and season with the cayenne powder, salt, pepper, and garlic powder all to-taste
      After the pork is done, use tongs to remove and set aside. Do not drain the skillet! Blend the finely shredded cabbage, and lettuce into the pan. Lightly sauté, and add pickle juice.
      Heat tortillas, place the sauted greens in the middle of the tortilla. Add a generous portion of shaved pork, place two avocado slices , and top with chimi-curry.
     Sit back and enjoy the awesome sauce unfold! Also, we will be making chimi-curry next week. If you just can't wait, feel free to hit me up at for details.


Sunday, April 12, 2015

Cast Iron Chili Dog Caserole

   Have you ever just wanted to take a chili dog to the next level, but weren't just sure how?
         Well strap in to your seat, cause it just happened. How could you go wrong with chili, cheddar cheese, provolone, sauerkraut, and fried hot dogs. Where the hell was this when I was a kid.
- 8 all beef franks
- 8 hot dogbuns
- 1/4 cup diced red onions
- 1/4 cup chopped pepperoncini
- 1 quarter pound melted butter
- 1/2 cup cheddar cheese (give-or-take)
- 4 slices of provolone
- 11/2 cups sauerkraut
- 2 TBLS garlic
- 1 TBLS salt
- 1/4 cup diced green onions
- 3 cups of preferred hotdog chili sauce (I home make mine, but to each there own)
- 2 cups South Beach mustard sauce
- olive oil

      Start by taking the 8 hotdog buns, and cutting them into 1/2 inch cubes. I prefer potato buns, but any kind will work. Preheat the oven to 300 degrees. Place the cubed buns into a large mixing bowl, Slowly fold in 1/2 pound of butter. Season with salt, garlic powder, and cayenne to taste. Place in the oven, stir often, and cook until well toasted. pull out croutons and allow to cool

      Place hotdogs on the cutting board and slice hotdogs at a bias angle.
Fully coat the bottom of a 10 inch skillet generously with olive oil. Heat skillet to a medium high heat, and add hotdogs. Sauté dogs until hotdogs are fully cooked. They should have a nice char-fried texture to them. Place cooked hotdogs on dry paper towels to absorb excess grease.

       Heat up sauerkraut, and chili sauce. If you don't have time to make chili the traditional way, consider using a chili start-up kit as apposed to canned sauce. I also recommend emulsifying the chili in the blender. This allows you to break down all the components, and truly makes it the sauce required for the dish.
        Cover the bottom of a 10-12 inch cast iron skillet with croutons, and set remaining croutons to the side. Place hotdogs over croutons, covering consistently. With a soon drizzle and spread South Beach mustard sauce over hotdogs, making sure to achieve total coverage.
Add a thin layer of chili sauce over the casserole, and layer diced onions, pepperoncini, and sauerkraut. Pour a generous am out of chili sauce over the top. spread cheddar cheese fully covering the dish, and place 4 slices of provolone. baked in oven at 350 degrees until cheese is fully melted.

        Place remaining croutons in a blender, and blend into breadcrumbs. When its time to pull the casserole out of the oven , sprinkle breadcrumbs over the top along with the green onions. Allow the casserole to rest for about ten minutes, and cut like a pie, serve it up, and enjoy!

    Just in case you where wondering about the South Beach mustard sauce, here's the recipe.Take 2 cups of mayo, mix with 3/4cups mustard, and 1/4 cup of pickle juice. Season to taste with garlic powder, salt, black pepper, and cayenne powder. Mix well, and pow... you got sauce!


Friday, April 3, 2015

Big Bad Easter Brunch

   It's that magical time when rabbits lay multi colored eggs that are filled with caramel and chocolate. The birds are singing, the weather is finally becoming warm enough to get out and feel the sun on your face. However, if you are the one in charge of Easter dinner your challenge awaits. The pressure to make an inventive and traditional meal is very real. This year a Easter brunch is the answer to those woes. Starting with a "deviled" omelet, a breakfast style deviled egg that features sautéed breakfast sausage, tomatoes, red onions, and plabano peppers mixed in the egg filling. For the drinks to accompany this appetizer, "Southern Royalty" a lovely concoction featuring sweet tea and Crown Royal. The entrée for the day is a Boggy Swag rendition of shrimp and grits, paired with a Gulf Coast Mimosa. Finishing all off with fried PB&J wraps, we're going to serve that up with a chocolate Jameson creamed coffee.

    Starting with the Deviled Omelet, and Southern Royalty gives the down home relaxing feel to the scene loosening everyone up, while feeding your guest just enough to keep them out of the kitchen.
  Ingredients for Deviled Omelet
- 6 boiled eggs
-1 pound breakfast sausage
-1/4 cup diced red onion
-1/4 diced tomato
-1/4 diced poblano pepper
-1/4 cup mayo
-4 TBLS mustard
-3 TSP salt
-3 TSP pepper
-1TSP cayenne powder
-2 TSP garlic
   Put eggs on to boil. As the eggs are boiling, place breakfast sausage in a 10'' skillet adding the tomatoes, onions, and peppers. Allow to simmer until the sausage is completely cooked. Strain off excess grease and allow to cool.
   When the eggs have finished boiling and have cooled down, cut the eggs in half placing the yolks in a small mixing bowl. Add all ingredients except for the sausage mixture, whip until consistent. After yolks and other ingredients are whipped smooth, fold in a half cup of sausage mixture. Place the remaining sausage to the side.
  Take the yolk filling and gratuitously fill each egg half.
  Ingredients for Southern Royalty
-1 gallon of sweet tea
-11/2 5ths of Crown Royal
  Its as simple as mix, pour over ice and enjoy.
    In the south, we take grits extremely seriously. And its kind of a rite of passage for a southern cook to come up with their shrimp and grits. This is a brunch rendition of this wetland tradition, that will be served with what I like to call an Emerald Coast Mimosa.
     Ingredients for Brunch Shrimp and Grits
-1 bag of yellow grits
-1 pound of peeled medium sized shrimp
-1 cup of cubed smoked gouda cheese
-1/2 cups of the green portion of leeks chopped
-1/4 diced Serrano peppers
-5 TBLSP blackening seasoning
-2 TBLSP cayenne powder
-1/2 cup heavy cream
-3/4 cup heavy cream
- the rest of the sausage mixture
-3 TBLSP minced garlic
-1/2 pound of butter
- salt
-1/2 cup diced mushrooms
   Start grits and cook them low and slow, when it comes to grits its easier to add than take away. Slowly pour grits into boiling water, while whisking. Follow the direction on the bag for water/grit ratio. Add the 1/2 of butter and stir frequently. After about 40 minutes on a slow simmer add 1/2 cup of heavy cream, and salt and pepper to taste. Continue to cook for another 10 minutes, then pull off heat and set aside. As it sits it will thicken.
  Add olive oil to a hot ten inch skillet. Add peeled shrimp, leeks, mushrooms, cayenne, garlic, Serrano peppers, and blackening season. Sauté on a medium heat until shrimp is almost done, and add 1/4 cup heavy cream.
  While everything else is finishing, heat up sausage mixture that was left over from the Deviled Omelet.
  Right before you start to plate, take the gouda and mix it in the grits. By mixing the cheese at the end, you can create little cheese pockets. The trick is don't over mix when folding the cheese into the grits.
  Ladle a happy portion of grits into a bowl, take a pair of tongs and place about six shrimp in each bowl. Take about 1/2 cup of the sausage mixture and lay it in the middle of the dish. Finally, add the sautéed leeks, peppers, and mushrooms over the sausage. Take a small amount of the cream sauce and drizzle a light portion over the top.
  For the Emerald Coast Mimosa, pour 2 parts champagne, 1 part orange juice and 1/2 part cranberry juice into flutes.  Pour the different parts into the flutes without stirring so that the cranberry juice and the other components are layered like a coastal sunset.  Then simply garnish with a lime wheel.
       For the final course its always nice to have something different. So for this desert, a fried PB&J wrap. That will be served with a chocolate Jameson whiskey creamed coffee. I will however warn you, this beast is the best kind of messy.
    Ingredients for the Fried PB&J
-10'' flour tortillas
-creamy peanut butter
-choice of jelly or jam
-  butter
   Melt about a quarter stick of butter in a 10'' skillet on a low temperature. Spread peanut butter generously on one half, and jelly on the other half. Wrap like a burrito folding the side in slightly, and rolling it up. Place the wraps in the pan of melted butter fry on a low heat until golden brown on both sides. Remove from pan, cut and serve.
    For the lovely final-final for this festive event, take 2oz of Jameson Irish Whiskey and pour into a cup of coffee. Add a couple of tablespoons of heavy cream, and top with whipped cream. Take chocolate syrup and drizzle it over the top. Sit back and relax while some else does the dishes.