Saturday, February 28, 2009

Yes, We All Did See Too Much!

Some of you may have already seen this short and disturbing video clip of celebrity cook Paula Deen, and her recent wardrobe malfunction. Apparently, the weight of the cordless microphone set on her pants pulled them down causing her to moon the audience - who seemed to enjoy it a little too much.

This really upset me because if I ever get a show on Food Network, I had planned to do the exact same thing as a publicity stunt. Now, I've have to come up with a Plan B. The question in the poll is regarding whether you think this was an accident, or she planned the whole thing.

Did Paula Deen intentionally expose her buttocks?
No! They probably just slipped from all the butter on her.
Yes! That's how those southern ladies roll.
Free polls from

Paula Deen Cake Photo (c) Flickr user bunchofpants

Friday, February 27, 2009

Faux Pho - Rhymes with D'oh - Spicy Vietnamese Beef Noodle Soup

This video recipe is my fairly weak attempt at the famous Vietnamese spicy beef noodle soup, Pho. As I shopped for the ingredients, I had a nice package of beef oxtail in my hand, but since I was just making a small batch, and I already had two beautiful beef shanks in the basket, I decided to not get them. That was a mistake.

While this beef noodle soup wasn't bad, it wasn't spectacularly great w
hich is what Pho should be. The signature of this soup is a very rich, deeply flavored, collagen-infused beef broth. I overestimated the beef shanks, and it was lacking exactly what the oxtails would have added.

Also, to add to this Pho's fauxness, I went pretty light on the spices. Real Pho has more of the aromatic spices you'll see in the video. I also didn’t add the extra sliced beef that is traditional, like brisket, flank, and thinly sliced, rare filet mignon. I also didn’t char the ginger, which is recommended. I also didn't pronouce Pho correctly - I say, "Pho," when it's actually more like, "Fuh." Despite all this, I still had a pretty nice beef soup, but it really made me crave a real Pho.

Don’t get me wrong, I encourage you to make this recipe - the technique you'll see is fairly accurate, but I advise yo
u to add a couple pounds of oxtails, and maybe twice the spices. Also, for homework, find the nearest Vietnamese restaurant and order a bowl of Pho so you can see what we are trying to do here. Enjoy!

Ingredients: (these are not what I used in the video, but what I wish I did):
2 beef shanks, and 2 lbs oxtails
1 tbsp oil
1 onion
2 whole cloves
6 clove garlic
1 bay leaf
1 cinnamon
1 tsp fennel seeds
1 tsp whole coriander
1 cardamom pod
6 whole star anise
6-inch piece ginger sliced, (browned with the beef)
2 tbsp sugar
1 tbsp soy sauce
2 tbsp fish sauce
3 quarts water (some will evaporate, you'll have about 2 quarts strained)

In the bowl:
rice noodles, prepped
bean sprouts
sliced jalapenos
sambal chili sauce
fresh lime
fresh herbs - basil, mint and/or cilantro
optional: thinly sliced raw beef tenderloin

Some of my favorite soup video recipes:
Wonton Soup
Bumblebee Soup - A Hearty Bacon, Black Bean and Corn Chowder
French Onion Soup
Spicy Sausage and Kale Soup
Brodo di Manzo with Tortellini and Greens

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Wednesday, February 25, 2009

Spicy Orange Bison Balls - Feeding My Inner Adolescent

Balls have always been problematic for menu and recipe writers. You can't write "Pork Balls" on a menu, you have to write "Pork Meatballs." Even though there would be no possibility of confusing these Bison balls with the reproductive parts of a male buffalo, the "balls" would never be written without the "meat." Well, I think it's high time this practice is sacked.

Are we still so immature as a nation that we can't just serve balls? Do we have to keep a
dding those extra letters for fear some 15-year old can't control his giggling at Hooters? Besides, now that 72% of all information (my estimate) is transmitted via text message, I would think we'd all benefit from chopping off a couple letters, e.g., MMA Tonys 4 bison balls.

This recipe is inspired by the retro classic, cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination. I chose bison as the meat due to its lower fat, and slight subtle gaminess. The very simple, spicy-sweet sauce with the savory bison balls makes a great pair.

These can be used for a main course over some rice, but are really great served as an Hors d'oeuvre at a party. Just make sure you make enough. These are very addictive, and you don’t want to leave some of your guests hanging. They could get testy. Enjoy!

1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp fresh ground black pepper
1 tbsp vegetable oil
2 tbsp sambal Asian chili sauce, or red pepper flakes
1/2 cup orange marmalade
1 tbsp soy sauce
1/4 cup rice vinegar
3 cups water

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Tuesday, February 24, 2009

Some "Fat Tuesday" Temptations Before Your Lenten Fast

Okay, so you're probably aren’t fasting for Lent, at least not in the traditional sense, but that doesn't mean you still can't indulge for Mardi Gras (French for "fat Tuesday" …and it's not called that for nothing!).

The official motto of Mardi Gras is, "Laissez le bon temp rouler" (pronounced lazay-la-bon-tom-roulay), which means, "let the good times roll!" With that in mind, I've linked below to some New Orleans-inspired classics I've posted before. I hope you give them a try. Enjoy!

Creole Sausage and Shrimp Jambalaya

Spicy Shrimp Etouffee

Sausage and Chicken Gumbo

New Orleans-Style French Toast "Pain Perdu"

Tuesday Tease: Spicy Orange Bison Balls

I'm still in the jury pool, but it looks like today may be the last day. I hope to have this new video up tomorrow, and let me say, it was every bit as delicious as it looks and sounds.

Monday, February 23, 2009

Food Wishes Video Recipes are Now Available on iTunes!

That's right, you can now subscribe to Food Wishes on iTunes! Of course, I really don't know how it works, only that my video recipes can now be watched by a whole new segment of society - the one with those white wires hanging from their ears.

Instead of listening to their teachers, kids can now watch me bone chicken in the back of class. People will be watching onions sweat instead of paying attention in meetings at work. Test scores and productivity will plummet!

So, please go to my Podcast page on iTunes and click on the "subscribe" button. If you need further assistance, just ask any 16 year-old. Enjoy!

Sunday, February 22, 2009

The Thin Blue Line Separating Me from Serving on a Jury

Starting Monday, I will be doing my civic duty by reporting for jury duty. So, next week's content could be affected, in both quantity and quality. The last time I checked, "producing video recipes," wasn't on the list of acceptable reasons for being excused.

I've always thought juries should be made up exclusively of retired senior citizens, and homeless drifters. I won't go into the specific of my plan, but it makes sense on many levels.

Luckily, I have many connections to law enforcement, which can be used to get out of jury duty if you know how to work it. In criminal cases, you are always asked if you have any relationships to law enforcement. Bias towards the police over a defendant is a big no-no.

So, once I list all my relatives that are cops, I'll be sure to say a few things like, "If they weren't guilty, why would they have been arrested?" and "I don't have a problem with police bending the rules if it keeps the scum off the streets." To be safe, I'll also be wearing my "Shoot First and Ask Questions Later" t-shirt. Wish me luck!

Photo (c) Flickr User Clearly Ambiguous

Friday, February 20, 2009

Contest Announcement and Reason #91 Why I'll Never Have a Show on Food Network

Celebrity chef Tyler Florence, my neighbor (he lives in Mill Valley, just North of SF), and good friend (he has no idea who I am), just announced a video recipe contest sponsored by Macy's, called Macy's Keeps America Cooking.

The contest's theme is explained in the video below. I suggest watching it twice, since if you'
re like me, the first time I could only focus on trying to figure out what was the deal with that dude's accent. I'm hoping to partner with TF's people on future projects, so help a brother out - go enter the contest and tell'em Chef John from Food Wishes sent you.

As far as reason #91 for why I'll never have a show on food network, two words: demo tape. Every online cooking contest, reality cooking show audition, Food Network open call, et al., requires you send in some kind of demo tape, or video, so they can see you in "action."

But, not cooking action, they want to see personality, and lots of it. I think after watching the gentleman in the video sample below, you'll see where I'm going with this. Let's just say my style may be a bit subdued for the producers of these shows. Bam!

All kidding aside, I am a fan of Tyler, and his cooking style (hey, you think they just let anyone create menu items for Applebee's?), so I'm happy to help spread the word about this contest. The prizes are pretty sweet, including a trip to San Francisco! You can get all the specific info at the Macy's Keeps America Cooking contest website. Good Luck!

Thursday, February 19, 2009

Green Curry Chicken - That's Hot

For many years hearing the word, "curry" was like fingernails on my culinary chalkboard. Where I'm from, "curry" meant a thick, greasy, bright yellow sauce made with copious amount of turmeric, covering chunks of mystery meat. I know, as good as that sounds, I still didn’t like it.

All through culinary school, and on into my early career in California, even the smell of turmeric made me cringe. It was my Kryptonite.

As the years went by, and my culinary horizons expanded, so did my understanding and appreciation of curries. I learned that the horrible yellow curry from my youth wasn't even really a true curry, and that curries came in almost every color, from countries all over Asia.

My favorite curries today are definitely the Thai red and green curries. Even though it's one of my older, and cruder productions, the Red Curry Beef Stew is still one of my favorite video recipes on the blog.

This green curry chicken recipe was filmed for's Thai site and I was very happy with the results. As usual I take a few shortcuts to make this amazing dish accessible to the average American home cook, but the soul of the dish remains intact.

Traditionally, green curries are considered the "hottest" of all the Thai curries, and as you'll see in the video, the green curry paste, which is the base of the dish, is quite an intense formula.

Having said that, there's plenty of flexibility with how hot
you decide to make it, although it should, at the very least, produce a little sweat (along with the accompanying endorphin rush). Enjoy!

Video Player Note: no longer allows videos to be
embedded off their site. So, to watch these clips just click on the graphic below and off you go. Just, don't forget to come back!

Wednesday, February 18, 2009

I'm in Corned Beef Hash Heaven

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers.

There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. It's one of those, "there are two kinds of people in the world" things. Either you really love corned beef hash, or you don't eat it. It's not a dish for the indifferent.

Now, that the non-hash people have stopped reading, let's talk crust. As you well know, what separates a great hash from a transcendent hash is the "crust." You can't rush a corned beef hash crust - it's built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.

I've always felt it's a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food world's greatest sights - the egg's golden yolk slowly running over and through the steaming hash. They don't know what they're missing. Enjoy!

1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste

Here are some more great breakfast video recipe ideas!
Sausage and Egg Pizza
Lemon Soufflé Pancakes
The Hangtown Fry
"Flattata" with Bacon, Potatoes, and Greens
Fancy Restaurant-Style French Toast

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Tuesday, February 17, 2009

Tuesday Tease: Corned Beef Hash Heaven

I guess this is a combination of "Tuesday Tease" and "What I Had for Breakfast." This corned beef hash video recipe is finished, but still processing. I hope to post it later this evening. It was as good as it looks, and I think it looks pretty damn good. Enjoy!

Homemade Flour Tortillas - Guest Starring Blanca Díaz

I just filmed a flour tortilla video for, but since I'm not sure when it will air, I thought I would post this video I found on Youtube, which uses the same basic recipe.

It stars the lovely and talented Blanca Díaz. She doesn't do a voiceover, but this is a very well done, and easy to follow clip. I hope she inspires you to make some homemade tortillas. Enjoy!

Sunday, February 15, 2009

Creamy Cauliflower Spaghetti Alfredo - Delicious and Not Scary

Those nutrition labels on food do not easily frighten me. But, one label that always takes my breath away is that of heavy whipping cream. The fat and calories are staggering, yet nothing compares to its indescribable effect on a recipe.

Those of you who made the chocolate mousse know what I'm talking about. It's the quintessential special occasion ingredient. So, when the craving
struck for a nice spaghetti with Alfredo sauce recently, I decided to try an alternative to the 4,000-calorie all-cream version, and grabbed a head of cauliflower.

If there was a game (called "Oppafoodosites") where someone yells out a food word, and you have to yell back the complete opposite - "cauliflower" would be my response to "heavy cream." But, as you'll see in this video recipe, the creamy cauliflower puree, with just a small splash of cream, makes
a beautiful sauce.

I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. I used the very fine, dry breadcrumbs instead of the larger homemade crumbs you've seen me use in other videos, since I wanted a very fine, almost gritty texture to top the creamy sauce.

This cauliflower spaghetti Alfredo is a great "bridge" recipe, helping us transition from rich, decadent Valentine's offerings to much leaner winter fare. This tastes and feels very rich, but is actually quite light. Enjoy!

3 cloves garlic
2 tbsp olive oil
1 head cauliflower, cored, cut in large pieces
1/2 tsp dried Italian herb blend
1/2 tsp red pepper flakes, or to taste
salt and fresh ground black pepper to taste
4 cups water
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
for topping:
1/2 cup fine bread crumbs
1/3 grated Parmesan cheese
1 tbsp olive oil
salt to taste
2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)
14-oz box spaghetti, cooked and drained
1/2 lemon, juiced

For another similar, and equally delicious cauliflower pasta video recipe, check out this oldie, but goody: Cauliflower Spaghetti “Aglio Olio"

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Saturday, February 14, 2009

Happy Valentines Day! Six Sexy Supper Ideas for You and Your Sweetie

Here are some links to six previously posted video recipes that would be perfect for any Valentine's diner. There's something here for everyone, even a very sensual non-meat option. All these recipes are easy to shop for, simple to prepare, and relatively fast to cook.

I hope you all have a great Valentine's weekend
. Enjoy!

Mushroom Ragout on Garlic Toast

Seared Top Sirloin Steaks with Pan Jus

Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

Classic Roast Rack of Lamb with Dijon Gratin

Chicken Marsala a la Ryan’s Cafe

Easy Indoor "Barbecued" Shrimp

Thursday, February 12, 2009

A Valentine's Fish Story

Many years ago, I took Michele away for a romantic getaway up to Mendocino, CA. I told her I had arranged everything, but being a typical male, I procrastinated and assumed dinner reservations would be no problem. Much to my horror, there were only a handful of restaurants open that time of year, all of which were booked. How was I going to get out of this one?

Luckily the Bed and Breakfast we were staying at had a fireplace. I had a brainstorm...I told my wife
I had a surprise for her, and that I was going to cook her a romantic dinner in the room, in the fireplace. She loved the idea! Now, I had to find the food.

Fortunately, this area is home to some great salmon fishing, and I found some amazing wild salmon at a local store. I bought some foil, and did a simple salmon filet wrapped with butter and fresh herbs. I also wrapped up some baby potatoes seasoned only with salt. I tossed these foil pouches into the hot ashes, and in no time we were enjoying one of the most delicious, sexiest, and romantic meal of our lives.

The food Gods were rooting for me that night. The salmon was cooked beautifully - infused with the aromatic herb butter, with a texture so perfect for a few moments I swore never to cook salmon again.

But, the adventure didn't end there. I had also bought a little baggie of wild huckleberries at a fruit stand, and a single frozen piecrust at the main store. I poured the berries into the piecrust, and tossed them with all 12 of the little sugar packets from our coffee kit. This was carefully wrapped in lots of foil and placed on the dying coals.

As we waited for dessert, we finished what was one too many bottles of wine, and both fell asleep. I woke up about 4 hours later to the acrid smell of burnt piecrust. Oh no, I had burned the pie! I pulled it out of the spent ashes and tore it open.

Much to my amazement it was perfectly cooked! The burned smell was from some of the syrup that had leaked out into the ashes, but the pie itself was a perfectly crisp, golden brown, and the sugared berries had caramelized into a beautiful warm jam. It was ethereal.

I woke Michele, and we ate the pie with black coffee - toasting this incredible evening of food and improvisation.

Coast Photo (c) Flickr Lee Coursey, Fireplace Photo (c) Flickr iwona_kellie, Salmon Photo (c) Flickr VirtualErn, Berry Photo (c) Flickr Cheryl Dudley

Wednesday, February 11, 2009

Valentine's Special: Just a Pinch of Chili Chocolate Mousse

Chocolate mousse is a surprisingly easy "fancy" dessert you can make for your Valentine's dinner. This video recipe shows my favorite basic chocolate mousse recipe, with the addition of a little dash of chipotle pepper - which really does some strange and wonderful things.

If you look back at
the history of chocolate, it was certainly not enjoyed as the sweet treat we think of today. The Maya and Aztecs cultures both used the cacao beans, but they were most often fermented and made into a very bitter drink, often flavored with chili peppers.

So, unless you're dating a 3,000-year-old Mayan Goddess, I suggest something more along the lines of this modern chocolate mousse recipe, which still pays homage to the ancient spicy flavoring. You will be pleasantly surprised by how just a tiny dash of the hot, bittersweet spice brings out the full complexity of the chocolate.

Of course, I know that many of you just won't be able to pull the trigger. It just seems wrong to your culinary sensibilities, and that's all right. It's not really that big a deal. But, in one last attempt to convince you to give it a try, I will tell you that the Aztecs considered this chocolate chili concoction to be quite a powerful aphrodisiac.

If spicy peppers aren’t your thing, you can alter this recipe in more conventional ways with things like orange zest, or extracts like almond, coffee, and mint. One last tip, there's no need to sweeten the whipped cream garnish. The contrast of the plain, rich cream and the sweet, decadent chocolate underneath is a magical mix you don't want to mess with. Enjoy!

3.5 oz dark chocolate bar, chopped or broken in small pieces (you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoon white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional

Want to learn the proper technique for "folding," and a delicious breakfast recipe? Check out this video recipe for Lemon Soufflé Pancakes.

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Cooking with Headphones - Food Wishes on Your iPod!

This is a test. The link below will allow you to download the salmon recipe I posted yesterday to your iPod.

I'm not a big technophile, so I don't fully understand the impact of this, if any. What I'm hoping is you, my loyal visitors, tell me what this means.

Is this a big deal? Will you cook with headphones on while watching an iPod movie? Can I make money with iPod videos? What is the difference between a podcast and a iPod movie? Can someone make me an App?

Okay, enough with the questions. Get to work. Enjoy!

Click for iPod Download--> Sexy Salmon Belly-Wrapped Salmon on Potato Leek Chowder

Photo (c) Flickr user dan taylor

Monday, February 9, 2009

Valentine's Special: Sexy Salmon Belly-Wrapped Salmon on Potato Leek Chowder (you are so going to get some…)

Get some what? Compliments on your cooking, of course! This video recipe shows a new salmon technique I've been using lately, where the moist, fatty salmon belly portion is used to top the thicker, leaner part of the filet.

This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea. You can t
ell this was designed for some kind of special occasion by the green onion ties.

I normally avoid such contrivances, but when done in the context of cooking a Valentine's meal for the object of your affection (also, the object of your affectation), it seems very appropriate. The fact that you (seemingly) went through so much extra effort will convey a certain something about your other talents and abilities.

This is not a recipe for beginners. Having stated that, I will say that there's no good reason why this will not work even if you are a novice cook. The key is to watch the video 6 or 7 times, take a few notes, and secretly practice it before the main event.

It doesn’t get any better than being able to do a home cooked meal for your Valentine. Think of the savings, the privacy, and what many bachelors call the "home field advantage." But, there are a few things to consider to maximize the experience.

Find out about any food allergies beforehand. A trip to the emergency room will not impress your date or her grotesquely swollen face. Also, no scented candles! This salmon recipe isn’t as good when eaten in a room that smells like "Lavender Rain."

Lastly, if things seem to be going well, about halfway through dessert, lean over and say, "Would you like to put in your breakfast order now?" If she smiles shyly you know you're in business - if she gets insulted and leaves, you get to finish her dessert - it's a win, win. Enjoy!

Ingredients for 4 small or 2 large portions:
2 center cut salmon fillets, "pin bones" removed
salt and fresh ground black pepper to taste
1 tsp tarragon mustard
8 green onions
1 tbsp vegetable oil
1 slice bacon, sliced
1 clove garlic
1/2 tsp butter
1 leek, chopped,
1 1/2 cups diced Yukon gold potatoes
3-4 cups water, or as needed
pinch cayenne
red chile sauce to garnish, optional

Have you seen these other great salmon video recipes?
Salmon Cakes with Creamy Corn Relish
Garlic Ginger Basil Salmon
Broiled Salmon Glazed with Dijon and Rice Vinegar
“Hot Smoked” Salmon

For information on keeping your knives as sharp as mine, check out this video clip entitled, Knife Steels 101 - Let's Get Something Straight.

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Saturday, February 7, 2009

The Art of Seduction with Dave

I rarely post videos from other online culinarians, but once in a while I see something so brilliant, so perfectly done, I feel I have to share it with the rest of you. This Valentines Day video is from "Cookin' with Dave," starring Dave, who according to his apron is the "World's Greatest Chef."

I highly recommend watching the entire 13 minute clip several times to make sure you didn’t miss anything, but in case you just can't find the time, forward to about the 7 minute mark. That's when his date arrives and the magic truly begins.

Dave not only shows you how to make a gourmet steak dinner for two, he also gives lots of great pointers on making your Valentine feel very special. This is a 13-minute Tour de Force that is sure to inspire. Enjoy!

Disclaimer: If this is your first visit to Food Wishes, please know that this is meant as satire, and we really aren't a bunch of jerks. I'm sure Dave is a great guy - and many, many men will use this video to help close the deal.

Friday, February 6, 2009

Side Dish Stagnation? Spicy Tomato Rice to the Rescue!

This short and fascinating video recipe for spicy tomato rice will hopefully add a very nice, all-purpose side dish to your repertoire. Believe it or not, Chefs have a much tougher time coming up with starchy side dishes for meals than they do with the main items. Is this an issue for you as well?

This is probably due to the fact that new recipes for main courses seem almost infi
nite. At last count there were 2,769,241 ways to cook a chicken. By the way, while I typed that last sentence, 793 new ways to cook chicken were just invented.

Side dishes are another story. I do about five or six variations on mashed potatoes and that's it. Seems you can only do so many things to make it interesting before you run out of ideas. Kind of like Survivor. So, don't underestimate the importance of adding a new side dish to your arsenal.

This Spanish rice-inspired spicy tomato rice recipe is super easy to make, and is always a crowd-pleaser. When was the last time you had Spanish rice? The last time you went to Spain? That time you went to that Mexican place for that thing with those guys? If you can't recall, then it's time to watch this video and get busy. Enjoy!

1 tbsp of
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce

Do you have a rice cooking phobia? You're not alone! You may want to watch my How to Make Perfect White Rice video recipe.

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Thursday, February 5, 2009

What I Had for Breakfast

I gets lots of odd email questions, but one recent query was as simple as it was random. "What did you eat for breakfast today?" So, in honor of that particular question, I give to you the first (and most likely last) "what I had for breakfast" post.

Today's breaking of the fast included two wild salmon patties topped with sunny-side-up eggs and a spot of Frank's hot sauce. Paired with hot coffee, it was four hundred calories (exactly) of low-carb deliciousness.

Canned salmon is a great food stock and was covered in an earlier post entitled, "There's Nothing in the House" - Salmon Cakes with Creamy Corn Relish and Tarragon Drizzle." Enjoy!