An Interview with Alton Brown

I found this great interview with Alton Brown. I think I have more in common with him than a love of food.  

When did you realise you could cook?

AB : 
College. I had a pathetic social life, and I couldn’t get dates very easily -- at all -- and I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.

I worked in restaurants all through high school and college. I had always been in a kitchen with my mom and grandma and relatives and then, yeah, I watched cooking shows, although I found them to be uniformly unsatisfying, which is why I ended up where I ended up.

What's the best way for a chef to impress his lady friend? Would it be knowledge of place, food or wine?

AB : 
No. Not at all. Um, hospitality all the way. Hospitality -- you know, showing that you love or care about the simplicity of having someone at your table and serving them from the heart. I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do. 

And as far as getting to a woman’s heart through her stomach, I don’t think that there’s anything that is more important than just simply being yourself and sharing what you like. For the people that come into my house, I cook very simple food. My number one rule for cooking is just to do no harm. You know, buy simple, good ingredients and don’t mess them up. And don’t try to cover them up with your ego and your ability to use 15 different herbs and spices -- how about just cook the chicken and don’t screw it up?

You know, a lot of men want to make it look like they can conquer the food, um, and I think that’s the big mistake. You should just simply do it right.

To become a successful chef, which is more important: receiving professional schooling or learning the ropes "on the street"?

AB : 
I would say that it is like anything else: Professional schooling can get in the way as much as it can help. So I would have to say: the street. Life is always the best teacher, no matter what you’re doing.

Read more: http://www.askmen.com/celebs/interview_200/214b_alton_brown_interview.html#ixzz1st42XWrp

My Interview With Rob

Rob has been my best friend for the past 5 years and he is one of the reasons I am so obsessed with food. Rob loves cooking and eating, but most of all he introduced me to Alton Brown on the Food Network. I decided to interview Rob and find out why he loves food and Alton Brown.

Me: What was the first thing that came to your mind when I told you I had never cooked before?

Rob: At first I thought you were kidding. When I realized how serious you were I had nothing, but pity for you. 

Me:Why?

Rob: I knew you were going to starve or never have any money if I didn't help you.

Me: When did you start cooking?

Rob: My grandmother and mom brought me into the kitchen. They would feed me as we cooked, calling me their taste tester. Everything in my family was about coming together, eating and sharing. 

Me: How did you hear about Alton Brown?

Rob: My dad and I would watch the Food Network together. His show was one of our favorites because of his sense of humor and history of each cuisine's culture. I also liked how he explained the science behind everything. 

I Scream for Cream

Everyone needs to cool off during the summer and the best way to do that is by eating a cool, crisp fruit salad with layers of whipped cream. I love all of the fruit that is in this season and the best part of fruit salad is how you can always mix and match different flavor combinations. I like to slice up peaches, bananas, strawberries and nectarines, but my favorite part is making the whipped cream. Alton Brown has a great recipe that takes no more than 20 minutes to make whipped cream from scratch.

Ingredients

• 2 tablespoons sugar
• 1 cup heavy whipping cream

Directions

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

Believe It or Not

Ever wonder what the heck a snozeberry was? Well wonder no more because this fictional fruit was never the reference of a fruit to begin with. Instead, according to Urban Dictionary, the term refers to male genitalia.

Believe it or Not

I found this dangerously delicious recipe for stuffed artichokes. Believe it or not, everything is edible and easy to make at home. My favorite part of this recipe is how the artichoke is the vessel you serve the dish in. This makes for an easy clean up afterwards.

Stuffed Artichokes

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Recipe type: Appetiser, Entree

Author: Anda Pleniceanu

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 3

Green artichokes stuffed with a Mediterranean filling.

Ingredients

• 3 large artichokes (they should be green, with no brown leaves)
• 2 l water
• 3 Tbsp olive oil
• 2 Tbsp apple vinegar
• 1 Tbsp herbes de provence (mix of rosemary, savoury, thyme, basil, oregano, marjoram, lavander, tarragon and sage)
• 1 clove garlic, minced
• 3 Tbsp minced sun dried tomatoes
• 1 cup whole wheat bread crumbs
• 4 Tbsp ground fresh parmigiano reggiano

Instructions

1. Wash the artichokes well, spreading the leaves of the plant so that water can reach the base of the leaves.
2. Cut the stems of the artichokes and the small leaves at the bottom of the plant. The artichokes should be able to stand on a flat surface.
3. Slice the top 1 inch (2.5 cm) of the artichokes with a sharp knife, then cut the top of all the remaining leaves with scissors. The top of the leaves is very sharp so be careful!
4. In a big pot, bring the water to boil, then add the vinegar, 1 Tbsp olive oil and the artichokes. Cook on low, covered, for 10 minutes. The vinegar keeps the artichokes from turning brown.
5. Remove the artichokes from the water, turn them upside down so all the water is drained, then let them cool.
6. Preheat the oven to 250F/ 120C.
7. In a bowl, toss together 2 Tbsp olive oil, herbes de provence, minced garlic, sun dried tomatoes, bread crumbs and parmigiano. Stir until they are well blended and the flavours start to fuse.
8. When the artichokes have cooled, discard the leaves at the centre and the fuzzy part with a teaspoon. Don’t worry if you cannot remove everything, as you can discard them later, when you are in the process of eating the artichokes. I like to keep as much as possible from the artichoke because of the amazing nutritional properties of the plant. The point in removing the leaves is to make some place for the filling.
9. Stuffing the artichokes is best done with the hands. Spread the leaves of the artichoke and drop the filling in between the leaves. Drop a larger amount of filling on the top of the artichoke. Continue until all artichokes are filled evenly.
10. Bake for 20 minutes.
11. Remove, let cool for a couple of minutes, then eat by pulling out the leaves and eating the filling on each of the leaves. Make sure to eat the “meaty” part at the base of each leaf. The leaves get more tender as you get closer to the base so you will be able to eat more of the leaf. When you get to the fuzzy part (if you did not remove all of it), get rid of it with a teaspoon and enjoy the heart of the artichoke. It’s really delicious!

Tacos @ Home

I love finding out how different chefs interpret the same dish. Something as simple as tacos are made around the world in restaurants and in the home. Here are two great recipes that interpret how to make tacos differently and deliciously in your own kitchen!

I love this Carnitas recipe because it is well illustrated  and straight forward including alot of ingredients I already owed.

http://i.imgur.com/dxwRT.jpg 

Here is an Alton Brown recipe that is simple and easy!


I love this Alton recipe because he makes a reduced stew, which is not a traditional way of cooking the taco meat. 

Ingredients

• 3/4 cup peanut oil
• 12 (6-inch) yellow corn tortillas
• Kosher, for seasoning, plus 1 teaspoon for beef
• 1 medium onion, chopped
• 16 ounces ground sirloin
• 2 cloves garlic, minced
• 1 recipe Taco Potion #19, recipe follows
• 2/3 cup low-sodium beef broth
• 6 ounces panela cheese, crumbled
• 12 pickled jalapeno slices
• 1 cup shredded iceberg lettuce, optional
• 1 large tomato, seeded and chopped, optional
• 1/2 cup fresh cilantro leaves, optional
• Special equipment: heavy duty aluminum foil

Taco Potion #19:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cornstarch
• 2 teaspoons kosher salt
• 1 1/2 teaspoons hot smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Directions

Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside.

Heat the oven to 250 degrees F.

Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Blow Your Mind Tacos

Tehuitzingo Deli Grocery

I found this taco place after moving to the Upper West Side.  I heard about them  though a friend who is in the area. I didn't believe him when he said the best tacos he ever had was at the back of a bodega. This photo is of their beef taco (or bisteck taco) with hot sauce provided at the counter. Everyone there is very friendly, and your order comes quickly. They offer a variety of authentic tacos and will even indulge making taco combos you like. One bisteck taco (seen above) is $2.50  and none of their tacos are over $4. If you want to quench your thirst, they offer a plethora of Mexican sodas with real sugar cane. For the over 21, there are Mexican beers to choose from. All drinks will still keep your meal around $10 including a $1 tip for ladies that make AMAZING tacos!