Outside of the Lunch Box

Hi and welcome to Captain Culinary’s school edition. Sorry I have not been making blog posts. School started and I’m only in the sixth grade.  Don’t blame me it’s a lot to manage when you’re only 11 years old.

Don’t be the normal boring kid that brings PB&J’s for lunches.  That just isn’t right. On the first day of school I brought garlic chicken with fresh mozzarella, chickpeas, tomatoes and cucumbers in a bowl. During the second week of school, my favorite lunch was a three cheese grilled cheese that I made. Tomorrow I am having bacon wrapped chicken bites… BOOM! Also, if you are a grape lover and a candy lover you will love cotton candy grapes. And can you believe they are naturally grown like that! No added sugar no preservatives pure cotton candy flavored grapes.  Pink cotton candy flavored not blue. We found them at Harris Teeter and at Whole Foods. I recommend whole foods that place is awesome I cannot lie.

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Here’s how to make the bacon wrapped chicken bites

Step one: cut the chicken separating the tenderloin from the chicken breast.

Step two: cut the chicken into equal cubes. Why you ask? So that they cook evenly.

Step three: wrap them in bacon keeping it secure with a toothpick.

Step four: Roll it in chili powder and Brown sugar (mix that together before). Bake it for 30 minutes at 350° Fahrenheit or until the chicken looks done.

So here’s to a great year of school lunches. Remember think outside the lunch box. Please look for my next blog and comment if you want.

Best BLT round two

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After last week’s blog I decided to make my own version of the salmon BLT. I found a recipe to try. The picture on top is from the magazine and the one on the bottom is mine.

Some things really went well and some things…well…aren’t that easy to talk about, but I tried my best. I think that the salmon was really good (it could have been a bit crispier). The toppings worked perfectly together, especially the avocado.  The bread was toasted really well, I actually just put the bread in the toaster and it came out great. Last but not least, the best of the bunch, the BACON was so gooooooooooooooooooooooooooood.

Things that didn’t go well, one was that the bread was too thick on some of the portions because I cut it to thick.  There wasn’t enough aioli so I recommend making double the sauce part of the recipe.  I think this will be the best open faced sandwich you will ever have.  Please comment, and please try the open faced salmon BLT.  Please tell us how it is when you make it.

Salmon Avocado BLT Recipe

THE Best of the BLT’s

I went to the Treehouse Restaurant. It’s in Southpark in Charlotte, North Carolina. The reason why they call it the Treehouse is because the inside of the restaurant looks like you’re in a treehouse. There is a actual tree in the middle of the restaurant. I couldn’t climb it though. I started out with the best Fried Pickles in all of North Carolina. The pickles were crispy and juicy with the right amount of breading.  The main dish that I got there was a Salmon BLT on Texas Toast. Yes Texas Toast. It was the best BLT I’ve ever had. There’s something for everybody. They even have a saplings menu for kids. Get it? Get it? Little kids little trees. I definitely would rate the decor a four out of 5 stars. The service 4 1/2 stars and the dish that I got I think is 5 stars. If you ever go there next time look for the cute kid with the amazingly good hair and it will be me. I’ll probably be there.

Pao De Queijo

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Pao De Queijo it’s not the name of a Mexican wrestler. It is the name of a Brazilian cheese bread. Small things have big flavor.  I made it because the Olympics where in Rio and we went to an Olympic party. This was an easy recipe except for the tapioca flour. I never had used it.  It is soft and firm, not grainy like regular flour. If you want to know how to make this dish read the link blow. GO TEAM USA! (Especially the Archers).

Brazilian Cheese Bread

 

Endless Pastabilities

I made dinner tonight and it was the best mac & cheese you’ve ever tasted. The reason why I named it ENDLESS PASTABILITIES is because you can do so many things with it.  I put in this mac and cheese tonight, thick cut bacon with two types of cheese, mozzarella and provolone. There was a crust on top that was crunchy. The crust was made of 5 things. Cheeses, bread, eggs, scallions,and BACON!  I said it should be called endless pastabilities because you could try it a bunch of different ways. You could add vegetables, add seafood like shrimp, lobster or crab. Technically any shellfish (with out the shell of course).  The cheese sauce stays the same but what you add is up to you.  The recipe that I’m telling you about is not ours please follow the link below and feel free to make it your own like I did.

Basic Mac and Cheese Recipe Link

Have No Fear The Salmon Is Here

Hi! I am reporting about salmon today.  I’m going to be telling you about a family favorite. My family’s favorite. It’s called salmon succotash. Salmon succotash is pan seared salmon finished in the oven. With vegetables like edamame, roasted corn, onion, red bell pepper and baby spinach. Put a little bit of the sauce on the bottom of the dish. Top it with all of the vegetables then on top of that add the salmon.  Finally add bit more sauce.  The flakiness of the salmon and the creaminess of the sauce go together like a peanut butter and jelly (well that’s just another blog).  No, it’s not hard. New cooks can do it plus it is so healthy for you!  WARNING this was not recipe please follow the link below!

Salmon Succotash

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Pizza 24/7

I was staying over at my Grandma and Dziadzi’s house (Dziadzi means grandpa in Polish) and I decided to make breakfast pizza in the morning. You can put different toppings on your breakfast pizza but I put eggs, extra sharp cheddar cheese and bacon. Here’s what you need to know.

Ingredients

Dough (home made or store bought)

Cheese of your choice

Any toppings you would like

Method of preparation

Preheat the oven to 350 degrees

Cook your eggs (scrambled with milk, salt and pepper)

Start making your bacon not cooked all the way though (the bacon will finish cooking when you put the pizza in the oven)

Get a large circle pan and cover it with cornmeal. Cornmeal makes the dough not stick to the pan.

Flatten your dough and put it in the oven for 5 min at 350 degrees

Spread eggs on the crust, top with bacon and cheese.  Bake at 350° for 20 minutes

Finally, I had a joke to tell you about pizza but it was too cheesy! Ha! Ha! Ha! Ha!

 

Meatball! Meatball! Meatball!!!

Yes, I said MEATBALL three times.  No, it’s not National Meatball Day but I would love that. I said it because I am making a meatball that has three meats.  The first time I made these meatballs was not too long ago at JWU Camp.  I am eating them tonight in a hoagie roll as a meatball sub.  Delicious.  You could serve them with pasta or by themselves with sauce.  There are endless “pastabilities.” Do you want to learn how to make them?  Keep reading below to find out.  It makes 24 meatballs.

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Ingredients:

1 lb. ground beef

1 lb. ground pork

1 lb. ground Italian sausage

2 cloves garlic minced

1 large onion minced and sautéed (I have a habit of leaving it in big…chunks don’t do that)

2 eggs

8 ounces heavy cream

1 cup Panko breadcrumbs

1 teaspoon fresh oregano

Enough salt to taste

Enough pepper to taste

2 ounces vegetable oil for pan

Method of Preparation

Preheat oven to 350 Fahrenheit

Combine ground meat, onions, eggs, bread crumbs, cream, and herbs and a large bowl.

Shape into meatballs

Heat a sheet pan or hotel pan in the oven that has been lightly oiled

Add meatballs carefully

Place in a preheated oven for 25-35 minutes, or until browned and a thermometer reads 165 degrees Fahrenheit

 

 

 

 

 

 

Swig & Swine is Super Fine

Last weekend I went to Charleston and Kiawah Island in South Carolina.  We had dinner at the best place ever.  I’ve been there once before.  How did I find out about it?  It’s easy, my dad goes on trips all the time for work and we get to meet him so once when we went to Charleston he took us to an amazing restaurant called the Swing and Swine. It is amazing. What did I get you ask? The appetizer I had was something you might think is a bit weird, but it’s SO good…pig ears. Yup, pig ears. They were wrapped with lettuce and coleslaw. The reason why they wrapped it together was because the pig ears were so so spicy so it added coolness to even it out. I got pork belly (I got it last time too). It’s like meat made in heaven. The fat of the pork belly melts right in your mouth and it’s so tender. The macaroni and cheese is so good!  Would I recommended this place? Yes! I would tell all of my viewers to go there.  It’s the best BBQ in Charleston.

Bon appétit

Hi, I just finished JWC (Johnson and Wales Camp) the dish I’m going to tell you about is lasagna.  The lasagna was definitely in my top 5 recipes. It would make a amazing diner you could a haed of time and warm it up the next day. Here’s what you need to know and how to make it.

INGREDIENTS

2 pounds Italian sausage

4 quarts of marinara sauce

4 pounds pasta sheet

2 pounds ricotta cheese

6 quarts water mildly salted simmering at 190 Fahrenheit

4 tablespoons Olive oil

Method of Preparation

Browning the sausage

  1. In a medium size sauté pan, heat 4 tablespoons of olive oil.
  2. Brown the sausage. Remove from pan and drain on paper towels. Set aside.

Boil the pasta

Preheat the oven to 375 Fahrenheit

  1. Spread a thin layer of sauce in a 2 inch hotel pan or smaller sized casserole pan.
  2. Add one cup of salt
  3. Spoon ricotta cheese and sprinkle with some of the cooked sausage and some of the Parmesan cheese
  4. Ladle 6 to 8 ounces of sauce on top of the cheese and sausage
  5. Begin again with a layer of lasagna and continue as above until all the ingredients are used up ending with the Parmesan
  6. Cover with aluminum foil and bake for 30 to to 35 minutes. If the cheese on the top hasn’t melted place pan under the broiler briefly.
  7. Rest at room temperature for a few minutes before serving.

Enjoy with a side of garlic bread and if you want to get really crazy put cheese on it.

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We’re Not In Philly Anymore

My cousin lives in Philadelphia.  I went to see her and I decided to take the Philly Cheesesteak Challenge.  What is the Philly Cheesesteak Challenge you ask?  I’ll tell you.  You taste a cheesesteak from two places.  One is Pat’s and one is Geno’s.  Geno’s won because of their flavor, style and awesomeness.

Last night I went to a restaurant in SouthPark called The Rusty Bucket.  I was going to order my usual (the bucket bites which is 4 sliders) and I should have.  But of course I chose the Philly Cheesesteak.  It was not as good as Geno’s.  Maybe my palate isn’t used to southern cheesesteaks per se.  Their service was great though and the restaurant was nice.  I would still recommended it to other people and I will be back.  They have a lot of great choices and I recommend the bucket bites.

Captain Culinary goes to JWU

I’m going to culinary camp at Johnson and Whales University.  It’s only Wednesday and I have done so much at cooking camp this week.  We’ve been making different styles of food.  Today I made jambalaya and crawfish.  Yesterday I made orange chicken skewers (which were too dry in my opinion), lemon aioli and an apple cole slaw.  I’ve also made ham and bacon buttermilk biscuits with incredible sausage gravy.

Chef Ray has been a great teacher.  He took us to his garden and we saw all the fruit, vegetable and herb plants he planted.  I tasted a leaf that tasted really sugary.  I think it could be a good substitute for making ice cream.  I saw the whole campus from a chef’s perspective.  On a scale of 1-5, i give this week a 5 so far.

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