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| Blogs > tazzerman2000 > Cosmic Debris Part Three! |
We're cooking now!
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We're cooking now! I LOVE to cook. I also love to eat. Of course, sex and food is well..... Life doesn't really get much better than that does it? I do about 90% of the cooking around here and NO, it's not just all on the grill and YES, I usually end up doing the cleanup work also. Mainly because I'm a big fan of cleaning as you go  Over the years I've gone through SO many 'phases' in my cooking, always exploring, always trying something new, trying to 'master' the various forms and types of cooking before moving on to something different or new. French, Chinese, Italian, Greek, Japanese, Nuvo/Californian, American (if there is such a thing) Spanish, you name it. Been there done that. I find them all very interesting plus, cooking in general gives me an 'artistic' outlet if you will. Something that I can create, enjoy with others and keep learning/growing. I love that. French was particularly 'interesting' just from the standpoint of mastering the various sauces.. I'm kinda of proud to say that I can whip up a perfect Hollandaise without fail/problem. Just and me some eggs, butter a little lemon juice and stand back. I can spend a day and make you up the best Espagnol sauce you've ever had. Both of which by the way, are considered 'Mother Sauces' and from just these two, you can make SOOOOO many other sauces. Add a simple Bechamel and well, Aurora, Bearnaise, Mornay etc etc are all just a couple of extra/added ingredients away. I also love the artistry inherent to Japanese food, specially in the presentation. Sushi and sashimi are of course the perfect 'canvas' for artistic outlet but other styles/types of Japanese cookery can be just as much a challenge, fun and Ohhh so good. Try Shabu Shabu style sometime, you'll love it... Of course, wine goes with food like cock goes with pussy... LOL It's always such a wonderful challenge to try and match up just the right wine with that Eggplant Parmesan or artichokes. (Good luck on that one!) I tend to really enjoy dry reds more so than whites although, I do love to sip a nice, crisp Sauvengion Blanc or Chablis on my back patio after the day is done and all the yard work is complete.. I do prefer reds though and tend to lean towards Pinots and Syras/Shiraz more so then Cabernet's. I also like a good, dry, powerful, earthy Zinfandel.. French wine is SOOO damned expensive these days I'm not sure WHO the hell is drinking it but boy, I do love a good Burgundy or a Margeaux when I can afford it. Chile, Argentina, Spain and Australia are ALL producing some wonderful wines that are relatively inexpensive.. If you shop around, you can find some very good wines at around $10/bottle which btw, is about all I'll pay! I'm cheap don't ya know... LOL.. Really though, I just like the challenge of finding very good wines at under $10-$20/bottle. I have a brother in-law who, for lack of a better word, is a wine snob. There's NOTHING I like better than showing up with my latest $10-$20 'find' and watching his face has he attempts to rationalize the cost of that Bordeaux or Brunello. LOL.. Great wines no doubt but I'm not paying $100+ for something that I'm just going to end up pissing out a few hours later... LOL Anyway, do you like food? Do you cook? I LOVE simple recipes that actually TASTE good. In that 'vein' here's a simple Chili Con-Queso for ya that's SO simple but yet you better double the recipe because this stuff will disappear during your next dinner party... Ingredients: One package of 'Philly' cream cheese. (Don't skimp, get Philly and do NOT get lite) One can of Red Gold diced tomato's and green chili's One clove garlic chopped fine half of a medium sized onion (I use vidalia) A little olive oil About 2-3 tablespoons of your fave hot sauce. (See below) Dice onion fine Sweat the onion in a little olive oil Once the onion is soft, add the chopped garlic and let it get good and fragrant. (Don't brown) Add can of diced tomato's and green chili's Mix well and let the tomatoes get good and hot/bubbly. Add hot sauce to taste and to get the 'heat' where ya like it. Cut cream cheese into 8 pieces/chunks and add them, one at a time, to the tomato while stirring. Keep adding cheese, one hunk at a time until it's all in there. Keep stirring until all the cheese is melted. That's it! If it's too thick, you can add a little milk to thin.. I serve this as is, hot, with a mix of blue and regular tortilla chips. You can double the recipe easily. Enjoy! |
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LOL.. That's ok, those legs of yours are welcome around here ANYTIME my dear -tm
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Hi there. I don't ever chow on none o them high falutin' vittles Mrs. R asked me to tell you the eagle has landed. What a big meany! Defiling your blog like that!!! She must be stopped!!!!All are welcome to an audience with The Magnificent One oldirtybacchus
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Mrs R said to tell you (whisper) the eagle has landed!! 
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"Mrs. R asked me to tell you the eagle has landed. *wink wink*"
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Hi Tazz, Mrs.R Says the eagle has landed.... Here is something to share with your wine-loving brother in law. Marinated Cheese Ingredients 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold Directions In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. This pairs up nicely with dry wines, and sparkling wines. "Shall I tell you the secret of the true scholar? It is this: every man I meet is my master in some point, and in that I learn of him." ~Ralph Waldo Emerson  
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Mrs. R threatened me if I didn't tell you the eagle has landed  . Come visit my blog and have some Mental Margaritas
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Mrs. R asked me to tell you the eagle has landed.  Live, laugh, love and lead by example. - A Quiet Couch and Private Messages
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I cook, I clean, I do the yard work, I do my own laundry AND I bring home the 'bacon'! -tm p.s. What the heck is this 'The Eagle has landed stuff'?? LOL
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Mrs. R asked me to tell you the eagle has landed. *wink wink* In a full heart there is room for everything. In an empty heart there is room for nothing. 
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