HAPPY NEW YEAR

wishing you a most prosperous and joyous new year

Happy Holidaze......

GLAMOROUS

PHOTOGRAPHY:JEAN PAGLIUSO

HAPPY THANKSGIVING

STUFFED,ROASTED,BRINED

EXTRAORDINARY

CHANTERELLES and CHICKEN....

FABULOUS PAIRING

THINGS TO DO WITH GRAPES

ROASTED PORK CHOPS WITH ROASTED GRAPE DEMI

SWEET AND SALTY

simply divine,

add salt to the sugar for the tops,delicious!

HONEYSUCKLE......

the taste of love that you left on my lips

is tinged with melancholy and honeysuckle,

and is falling into those places that i guard,

eludes my senses,and makes me blush a color 

that has no name

"marcellus"

….artwork  .Louise  bourgeois

roasted…………

not many things are as simple and sultry as a roasted chicken

MUSIC

While I find Pastry work to be more like classical music in its rigidness,and savory work to be more like jazz,I feel I am now a better Pastry Chef after being on the Savory side of things.

PAIR of PEARS

Fresh Wasabi.......

FEATURING: ASK Chef Cuntie Palate....

PICKLED WATERMELON RIND

Ingredients

X lb of watermelon

1 pint of rice wine vinegar

1 pint of water

A dash of cardamom seeds

1 ½ cups of sugar

 ½ teaspoon of salt (PLEASE VERIFY)

Special Utensils Needed:

Plastic container with lid

Method

In a medium-sized pot, combine vinegar, water, sugar and salt and bring the brine to a boil. 

Cut the thoroughly washed watermelon in half and scoop out the fruit. Set aside. 

Cut the rind into slices, and then proceed to cut into ¼-inch cubes.

Once the brine had reached a rolling boil, carefully put the cubed rind into the boiling liquid and bring back to a rolling boil. 

Once the brine starts to boil, bring down to a simmer and cover for 10 minutes. 

After 10 minutes, start testing the rind for tenderness. The rind should be “knife tender.” If the rind is still a little hard to pierce, check every two minutes until it’s ready. 

When the rind is knife tender, turn off the heat and once the temperature cools a little, carefully place a plate over the pickled watermelon rind to completely submerge the ingredients.

Allow the pickle to sit for several hours at room temperature. Remove the plate, place the lid on the plastic container and then refrigerate.

The pickled watermelon rind will keep for up to XX months.

CONSIDER THE SOURCE......WHEN IT COMES TO YOUR FOOD

Miss Chicken and Waffles

IT'S HATCHIN'

comin' real soon!!!!!!