Farm to table

Hello people of the earth I have come to you with a dish like no other made with mushroom, pig cheeks (Jowels), and duck eggs. It’s a pizza out of this world. Thanks to my grandma and Dziadzi (that’s Polish for grandpa if you forgot) I got these sick ingredients.  I’m only 12 and have no money so grandparents are great.

First I made my homemade dough. I mean what kind of kid that’s an expert chef would not make their own dough? I first got hot water (not too hot) then I put it in a bowl added the packet of yeast to it and put plastic wrap over the bowl. Let it sit for five minutes. Well that’s doing what it does, we get ready on the main base. First you add 3 1/4 cups of flour, 1/2 teaspoon of salt, one cup of water, and three tablespoons of olive oil and the yeast. Let the dough hook knead for five minutes. And went all it’s all incorporated take the dough out of the bowl and put it in a separate bowl. Put a sheet over it or a dish towel and let it sit for one hour.

Now for the toppings. First thing you have to do once you knead your dough out to look like a pizza, you add your sauce. Then you add your cheese and then after that you add the mushrooms and pig cheeks. Put it in the oven for about 15 minutes then take it out and crack one duck egg in the middle and put it in the oven for about five to seven more minutes. When its done let the egg run and enjoy.

Lobster tails are red. I made nothing blue….

My fellow dudes…it is Valentine’s Day. I’m going to be telling you about what I am making today.  It is not green, not purple, not blue , but red. That’s right I’m telling you about lobster tails. Now some people like surf and turf, lobster and steak but me I chose lobster tails. My mom didn’t feel like grilling so we got meatballs for our turf.  My dad is out of town so, the man of the house had to cook for the valentines which I don’t care.  I love it.

The reason why I made this today was because it’s Valentine’s Day.  Most Valentine’s Day dinners are either going out to a restaurant or sometimes surf and turf. Today I made the surf…no turf! The first thing I did to prepare this meal was, I defrosted the lobster.  I got the lobster at Earth Fare.  It came from far away so they had to freeze it.  I defrosted by getting a bowl of cold water and putting the lobster tails in that water. how do you know if it is done defrosting? Well…you don’t. Just kidding. what you do is you take the top of the lobster tail and the bottom of the lobster tail and if it’s done defrosting it will be easy to bring those two together with one hand the top to the bottom.

Next up in this amazing Valentine’s Day dish is you cut the shell down the middle but not the tail!!! You cut it with scissors or if you like the more technical term kitchen shears. What you do with the meat is, you pull it out gently but not all the way.  Just enough so that it still hangs on the shell.  Pinch the shell together and rest the meat on top.  Rub the meat with olive oil but not too hard that you break the meat apart.  Season with paprika, salt and pepper.  I like to add lemon juice.  I didn’t add it tonight because my mom said no. GASP!!!!!

Bake at 375 degrees for 1 1/2 minutes per ounce.  Then add butter to each tail then broil for 3 minutes.  You’ll be dying for this everyday but we got it on sale so we can’t have it everyday.  It tastes dope. It tastes like the ocean.

Philly Football Food

Yes I know what you are thinking I live in  Charlotte North Carolina but yet I’m a Philadelphia Eagles fan. Don’t hate. What I will be telling you about is a great recipe I got from the Food Network app. By the way make sure to download it. It is a great app. The dish is a Philly cheesesteak garbage bread. Yes I know it sounds crazy but it is going to be amazing. It looks like a loaf of bread but when you cut into it it’s like piece of Geno’s cheesesteak came out of the oven. When I made it I could hear angels sing. It is so good Darren Sproles would even eat it for fuel before game. Now enough about that. Here’s some quick tips I’m about to tell you. Make sure you cut the steak very thin. Do not change pans when you cook the steak. You want to cook the vegetables in the pan after your done with the steak so the flavor of the steak in the vegetables. Make sure when you get the dough you punch it a few times. Yes punch it. A float like a butterfly sting like a bee thing.  This gets the air out.  Make sure to pinch the seam and put it on the bottom because I didn’t and most of the juices in inside started falling out when I picked it up.

Cheesesteak Bread Recipe

 

A Piece of Italy

 

 

Hey!! I’m sorry I have not been posting blogs lately.  So to kick things back off, I am going to be making one of my all time favorite dishes called vodka penne.  It’s the best Italian dish I have ever made if I do say so myself.  My great uncle Jim, we call him UJ.  He travels around the world.  When he went to Italy he met a nun and she gave him a recipe for vodka penne it will be the best Italian dish you ever have without having to go to Italy. The only reason this is what we call a “sometimes” food is that it has heavy cream a whole stick of butter and it’s served with buttery homemade cheesy garlic bread goodness.

Start by putting a stick of butter in the pan.  Add 1/4lb of proscuitto (cut into little pieces) brown them until crispy then add a cup of vodka. (I can’t believe grown ups drink that it smells like hand sanitizer) After the vodka cooks down add 30 ounces of tomato sauce. Homemade or in the can.  Bring your water to a boil and add the penne to cook it.  Then add one cup of heavy cream.  Add the pasta and enjoy.

Eat it and feel like you are walking on the streets of Italy

 

 

 

Tricking the kids!!

Cauliflower Cheddar Grits Recipe

I know I’m only 11 but I know how to trick kids. Like this recipe I found in a healthy eating magazine. Are you ready to get to your little ankle biter’s mind blown? Okay – cauliflower cheddar cheese “grits” with roasted tomatoes and mushrooms with a coffee gravy! Don’t worry the only amount of coffee in this is 2 tablespoons. Seriously, you think I’d feed a toddler coffee? That’s not right.

What you will be tricking them into is they will think they are eating cheesy grits not vegetables. New ways to sneak vegetables in their food. That’s the mom’s bomb. And if you want to learn how to make this amazing dish follow the link above. And keep on commenting. Tell me if you live Charlotte North Carolina and want to recommend some place for me to try.

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