Butternut Squash Soup

I have never had this soup before, but I had seen it, and it looks amazing. It is so common this time of year, yet so hard to find at restaurants, so I decided to make it myself.

Peeling the squash can be the hardest part. I used my best paring knife and carefully trimmed the rough rind off. It wasn't as hard as I thought it would be, but there are different methods across the internet if you Google it, you will find many, many options. Some may suit your fancy better. Scoop out the seeds with a spoon.

***You can make this vegetarian by substituting the Chicken Stock for Vegetable Stock.

Prep Time: 1 hour Total Servings: 10

2 tablespoons butter $.25
1 small onion, chopped $.75
1 stalk celery, chopped $1.50
1 medium carrot, chopped $.50
2 medium potatoes, cubed $1.75
1 medium butternut squash - peeled, seeded, and cubed $2.00
1 (32 fluid ounce) container chicken stock $2.00
salt and freshly ground black pepper to taste $.25

Total cost: $9.00 Cost per serving: $.90

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

You can freeze the leftover soup for lunches and dinners in the future.

Gruyere Grilled Cheese Sandwiches on a bed of Mesculun Greens with Humboldt Fog

This sounds complex, but it is quite simple. It is basically a grilled cheese sandwich on a bed of greens. But this is no ordinary grilled cheese sandwich. Instead of white bread, butter, and American cheese, we will be using an 8-grain loaf, chive butter, and gruyere. The salad can be made with Mesculun greens or spring mix, and will be tossed in a chive vinaigrette. And lastly, we will be placing a small wedge of Humbodt Fog Cheese on the salad. Humboldt Fog is a very expensive Californian, cave-grown cheese. It is amazing because it has a layer of brie, goat, and bleu cheese, all in one. These flavors mesh to create a beautiful spectrum, and intertwined with the chive vinaigrette, it is a flavor you will never forget.

Prep Time: 10 minutes Total servings: 2

4 slices 8 grain or whole wheat bread $.50
6 oz. of gruyere sliced $2.00
Four tbls. butter $.30
3 oz. of chives $2.00
4 oz. of Humboldt Fog Cheese $6.00
8 ozs. of Mesculun greens or spring mix $1.50
2 oz. of EVOO $.25
1 oz. of Balsamic Vinegar $.30
1 garlic clove $.10

Total Cost: $12.95 Cost per serving: $6.50

The Sandwich:
First make the butter. Soften the butter by leaving it sit out for an hour, or give it ten seconds or so in the microwave. Run the all the chives through a food processor (or blender). You can leave the minced chives in the blender for the dressing, and take out just enough (maybe 1 tsp. ) and mix in with your softened butter. Add a pinch of salt. You now have chive butter.

Heat a clean, dry skillet until it is very hot. Butter one side of each piece of bread, and lay the butter side down of one piece in the hot pan. Quickly, add the gruyere to the middle of the sandwich. Then top the sandwich with the other piece of bread, butter side up. It is grilled cheese, but fancy. You may have to drop the heat on the sandwich, depending on your stove top. The fresh chive can scorch, but a little is okay. Carefully flip the sandwich when the underside is well-toasted. The sandwich is done when the cheese is melted. Gruyere is not as milky as our processed American, so it will not be melted like oozing, but it should be very, very soft. Remove from the pan and cut into two triangles.

The Salad:
With the chives in the processor (or blender), add the garlic, EVOO, and Balsamic vinegar and a small amount of salt and pepper. Blend until emulsified. Toss in with the greens.

Plate a pile of salad in the middle of the plate. Slice a small wedge of Humboldt Fog and place in the middle of the pile. Surround the Humbodlt Fog with your grilled cheese wedges for a great presentation. The BEST Grilled Cheese Sandwich you have ever had.

Top 10 Things You Should Eat in New Orleans that You May Have Never Heard Of

Everyone is familiar with Cafe Du Monde, and muffelettas from Central Grocery, but how about the really great places that are off the beaten path. Having lived in New Orleans and worked at the Monteleone Hotel in the center of the French Quarter, suggesting great places that people could not find in their travel books was a great way to make a guest's stay even more memorable. Finding a new place, away from large masses of tourists is the best. So here are a few suggestions for you. In no particular order.

1. The "All That Jazz" po-boy at Verti Marte- Verti Marte's website claims that they are the "Best Kept Secret in the French Quarter," and they might be right. This is almost strictly a local's place, and their po-boys are exceptional. The one that the locals go nuts for is the "All That Jazz". It is a medley of grilled ham, turkey & shrimp, swiss & american cheese accompanied by grilled mushrooms, tomatoes, on grilled french bread with our original "Wow Sauce". Now it sounds a bit extreme, and it is, but there is nothing like it on this planet. I treated my wife to one of these and a bottle of white wine while dining across Decatur from Jackson Square as the sun went down, and it was magical.

2. Anything fried at Jacques-imo's- Jacques-imo's is the funkiest restaurant in New Orleans. The food varies from fried chicken to tuna with brie in a champagne sauce. Be sure to order something fried while there, even if it is simply an appetizer. The fried recipes come from the world's most famous fry chef Austin Leslie. There are no reservations, unless you have a party of five or more, and you better make them 30 days in advance. For those of us who do not have three or four other friends to drag out to dinner, I suggest getting to the restaurant when it opens at 5:30pm, because the line will wind around the block.

3. Barbecued Oysters at Ralph Brennan's Red Fish Grill: The Brennan's family is synonymous with great dining, and though most locals don't dine at the Brennan's restaurants too often (seeing as they are packed with tourists), I do send many friends to the hectic and crowded Red Fish Grill on Bourbon Street to sample the very different Barbecue Oysters. Of course, barbecue in New Orleans is totally different then anywhere else in the world, and these little nuggets stretch the definition even further. They are actually fried oysters tossed in the local favorite hot sauce, Crystal's (which has more vinegar and flavor than it does spice) then topped with bleu cheese crumbles and drizzled bleu cheese dressing. Sit at the bar and take down two dozen of these babies. They are so good, I convinced the owners of Paulette's here in Memphis to put them on the menu. We ran them as a special for a couple of weeks, and the demand was so high, they are a permanent fixture. At a Louisiana Restaurant Association Trade Show, I met Ralph Brennan, and I expressed my love for the recipe. He said thank you and said, "You know what else would be good... Frying the oysters and rolling them in a worcestershire glaze and topping them with cream cheese." My eyes got big and I told him he was a genius. He laughed and said the recipe was mine to use if I wanted to.

4. Domilise's- Speaking of oysters, the best oyster po-boy in town has to be at the neighborhood Uptown hole-in-the-wall called Domilise's (5240 Annunciation St.). A place you probably wouldn't normally go into for its rough exterior, Domilise's interior is a quintessential New Orleans neighborhood bar and eatery. All of the po-boys are great, but the oyster po-boy is spectacular. And the atmosphere is unbeatable.

5. Hansen's- An overlooked aspect of New Orleans cuisine is the sno-ball. Almost a staple to life in a climate that doesn't see weather dip to below 60 degrees all too often, sno-ball (called sno-cones by us Yankees) stands can be found in many New Orleans neighborhoods, but the best of the best is Hansen's (4801 Tchoupitoulas St). Hansen's is in the same neighborhood as Domilise's and makes for a perfect dessert. The family has been making sno-balls since 1939 and it is the most beloved sno-ball stand in all of New Orleans. The family faced tragedy during Katrina, but lucky for us, they reopened.

6. La Crepe Nanou- In a town full of cajun, creole, and other influences, sometimes the original French influence of the city can be overlooked. Not at Crepe Nanou. Located in Uptown, Crepe Nanou offers authentic French bistro fare in an exquisite atmosphere. The food is phenomenal and the dining room is beautiful. Forget the bustle at Commander's Palace. Go to Crepe Nanou for a cozy, relaxing night out.

7. Port of Call- On the edge of the French Quarter sits the best burger joint in town. Port of Call is a one-of-a-kind place, that serves up award winning hamburgers that go down so well with a cold draft beer. Get a spot at the bar and enjoy the nautical decor as you chomp down an enormous patty cooked perfectly. On Saturdays, the place is bursting at the seams as a Port of Call burger and Bloody Mary seem to be a popular hangover cure-all.

8. Lola's- I hate to mention this place. I hate it because in my opinion it is the best restaurant in town, and the word is getting out, and the wait is already too long, but I love this place so much, I cannot keep it from you. Lola's is located on beautiful Esplanade Avenue. It seats maybe thirty people, and it does not take reservations. The fare is Spanish, and you won't find more reasonable prices for what you get anywhere (not just in New Orleans, anywhere in the world). The food is perfectly prepared with great ingredients and it is ridiculously inexpensive. They do not take checks or credit cards, and they do not serve wine (bring your own). Lola's is the best kept secret in the entire city, and you should definitely go.

9. Camelia Grill- Now this place you may have heard of, but I will include it anyway. I feel like no Saturday morning would be complete without a 6-mile trolley ride down St. Charles Avenue to Carrollton to enjoy breakfast at the Camelia Grill. The Camelia Grill is a greasy-spoon place with no-frills yet seriously sincere service. Order a chocolate freeze as you sit at the counter watching the organized chaos in the kitchen unfold.

10. Southern Candymakers- And if you are looking for pralines, search no further. Southern Candymakers on Decatur Street in the French Quarter is the place to go. They have the most delectable pralines in the entire city, and no trip to New Orleans is complete without a great praline.

Vegetarian Red Beans & Rice

Probably the most famous dish in New Orleans. Traditionally served on Mondays, so the leftover ham, and ham bone, from Sunday lunch would not go to waste, red beans and rice is a staple of all locals in New Orleans. You can find many, many recipes for red beans and rice. The one I am posting today DOES NOT have meat in it. But you can easily add diced ham, sausage (andouille) or bacon to the recipe and have a legitimate New Orleans-style red beans and rice. And any true New Orleanian will tell you, it isn't the meat, it's the beans that make the dish. Finding red beans is hard outside of Louisiana, but you can substitute red kidney beans.

***BEANS MUST SOAK FOR 8 HOURS BEFORE COOKING***

Prep Time: 3 hours Servings: 16

1 pound dried red beans, rinsed and sorted over $1.00
1 chopped yellow onion $1.00
1 chopped celery bunch $2.00
1 chopped green bell peppers $.80
salt and pepper $.10
Pinch cayenne $.10
3 bay leaves $.10
2 tablespoons parsley $.20
2 teaspoons thyme $.10
3 cloves chopped garlic $.10
10 cups water
4 cups cooked white rice $.75
EVOO: $.15

Total Cost $6.40 Cost per serving $.42

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the EVOO over medium-high heat. Add the onions, celery and bell peppers to the oil in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, (and this is where you would add your sausage, ham and/or ham hocks if so desired) and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and remove the bay leaves.

Southwest Chicken Soup

So, this is going to be a favorite, for sure. Anything with cumin in it, is great. Anything with cilantro, is wonderful. Anything with both, is ridiculously insanely good. Trust me.

Prep Time: 45 minutes Servings: 8

1 lb. chicken breast $4.00
42 oz. Chicken Broth $2.50
1 can of corn $.70
1 can of black beans $.70
1 can of diced tomatoes $.70
1 bunch of cilantro $.90
1 small white onion $.75
salt and pepper $.10
1 tbsp. Cumin $.50
2 tsp. Taco Seasoning $.50
EVOO $.25
Bay leaves $.40
two cloves of garlic $.25

Total Cost: $12.20 Cost per serving $1.53

I bake my chicken, seasoned with salt and pepper at 350F for 30 minutes. Like I have stated before, baking chicken all at once, will save you time. That is why we had Chicken salad yesterday, and now soup with chicken in it today. Think EASY! Dice the chicken into bite-sized pieces when finished. Drain the "water" out of the corn, black beans, and tomatoes, and rinse in a strainer. Dice the onion and garlic and sautee in a a stock pot with the EVOO. Add salt and pepper. Once onions soften, drop in beans and corn. Sautee one minute. Add the broth, tomatoes, chicken, cumin, bay leaves and taco seasoning. Bring to a boil, then simmer for 15 minutes. Right before serving, finely chop the cilantro and add that to the soup. You want it to wilt slightly in the soup. Salt and pepper to taste, and if you are like me, you may want to add more cumin. I love the stuff. For a little extra joy, you can add tortilla chips before serving, or fresh slices of avocado. So good!!!!

Bleu Cheese Chicken Salad

This is one of the simplest and best chicken salad recipes I have ever made. Paulette's served this at lunch, and we couldn't make the stuff fast enough. Here we go.

Prep time: 40 minutes Servings 8

1 lb. of chicken $4.00
1 stalk of celery $2.00
1/2 bunch of red grapes $2.00
6oz. Bleu Cheese $4.00
Walnuts (pieces are cheaper and okay to use) $2.00
2-3 Tablespoons of Mayonnaise $.30
salt and pepper $.10
OPTIONAL:
A cap full of white vinegar $.10
A few dashes of Tabasco $.10

Total Cost $14.40 Cost per serving $1.80

Season the chicken with salt and pepper. Bake the chicken at 350F for 30 minutes. Once finished, dice the chicken. Chop the celery. Slice the grapes in half. Crumble the bleu cheese. And combine all ingredients together. Start with just a tablespoon of mayo, and add more to get the consistency you prefer. I have found some folks (like me) LOVE mayonnaise, and some people don't. The vinegar and tabasco bring out the flavors a little bit. These are optional, but I think they make a big difference.

Grocery List and Menu for this Week

This week our menu is going to have a couple of soups and salads on it. The autumn weather is a perfect time for great stews and soups, and my wife has requested that I make, what she considers to be, the best chicken salad there is. I am also making my favorite sandwich and salad combination. It is a must try. So here is the menu:

Bleu Cheese Chicken Salad
Red Beans & Rice
Butternut Squash Soup
Gruyere Grilled Cheese Sandwiches on a bed of Mesculun Greens with Humboldt Fog
Southwest Chicken Soup


Red beans (or kidney beans if you cannot find red beans)
2 lbs. of chicken breasts
4 oz. of bleu cheese
Mayonnaise (do not get light, get real mayonnaise)
walnuts (2 oz.)
42 oz. of chicken broth
32 oz. chicken stock
chives
Gruyere 6 oz.
Humboldt Fog cheese (probably only available at nice grocery stores like Whole Foods, but totally worth it) small amount 3 ounces maybe
Mesculun Greens (if you cannot find, then spring mix will do)
8 oz. of Cheddar (not shredded, shred your own)
Can of Black Beans
Can of Diced Tomatoes
Can of Corn
celery 3 stalks
1 green pepper
3 white onions
1 bunch of grapes
1 butternut squash
1 carrot
1 Avocado
1 bunch of cilantro

Chicken and White Bean Chili

This one you may laugh at me a little. I stumbled across this recipe as I was on the seasonings aisle, and I saw this packet of seasoning that caught my eye. It was seasoning for Chicken and White Bean Chili. So I took it home, tried it, and loved it. It is extremely healthy. The recipe on the package tells you to cook your chicken breasts in oil. I prefer to bake mine in the oven. SO here we go.

Prep Time: 35 minutes Servings: 4

1 lb. Chicken Breasts $4.00
One can of Great Northern Beans or Navy Beans $1.00
McCormick's White Bean Chili Seasoning package $1.50

Total: $6.50 Cost per serving $1.63

This recipe would also go well with some sauteed red peppers for a little more interesting meal, but it is not necessary.

Bake your chicken in the oven for 30 minutes at 350F. For this dish, I simply season my chicken with salt and pepper. Remove from the oven and dice the chicken. Place in a pot with the beans (do not strain), the seasoning, and water, and bring to a boil. Once it is heated, it is ready to eat. This is about as easy as it gets.

Zing Zang Bloody Mary Vegetable Soup

Zing Zang is my favorite Bloody Mary mix. In fact, unless it is a homemade mix, I will not accept anything else from any restaurant. So when I had a bottle of it leftover from a party, and I needed to get rid of it, I thought about cooking with it and found this great recipe on their website. This is cooking at its simplest. This recipe makes A LOT. I froze half of it, and will bring it out of the freezer in a few weeks for another great dinner. Enjoy!

Prep Time:
30 minutes Servings: 8

1 medium onion, chopped $.80
3 stalks celery, chopped $.30
3 carrots, chopped $.25
1 small yellow squash, chopped $.45
1 small zucchini, chopped $.45
3 potatoes, peeled and chopped $1.00
1 16 ounce can chopped tomatoes $1.00
1 32 ounce bottle Zing Zang Bloody Mary Mix $5.00
8 cups beef broth $2.50

Total Cost $11.75 Cost per Serving $1.47

Combine all ingredients in stock pot. Bring to a boil; reduce heat, cover and simmer until vegetables are tender.

The Most Important Tool You Can Have In Your Kitchen

Kitchen cookware is a multi-billion dollar industry. Willams-Sonoma, Viking and other cookware providers try to sell people on a lot of must-have items. Most of these items would never find their way into a commercial kitchen, but there is one item that is in almost every commercial kitchen, and it is something I highly suggest everyone have in order to save themselves time and money.
The accessory I am talking about is a food processor. A food processor has a very complex-sounding name, but what it does is simple. It’s like a blender, but it has many more uses than a blender. You can purchase a food processor from a number of places, and there are a lot to choose from. I have a Cuisinart, and though I don’t necessarily think you must get a Cusinart, you should get one from a reputable, well-known company such as KitchenAid, Waring or Robot Coupe. All of them should be up for the task. I do suggest that you get at least an 8-quart or larger. Most of the smaller ones are too small to do anything effectively. An 8-quart processor is big enough to make a lot of things easier, and you are guaranteed to be getting a processor with a large motor.
I know a lot of people who have received food processors as wedding gifts and shoved them in a cabinet, never to be used. I say to those people, “Get out your food processor!” Once you take a look at all the cool things it is capable of, you will leave it on your countertop to use daily.
So what can a food processor do?
A food processor can slice, chop, mix, and blend anything. Food processors come with loads of attachments to do everything from mixing dough for homemade bread to juicing citrus. They can make homemade dressings, dips, and sauces a breeze. Having to finely chop things like garlic and herbs is no fun. I simply throw whole cloves in the processor and turn it on. Making homemade salsa is a breeze. A food processor can shred a block of cheese in three seconds. Never having to buy shredded cheese is a beautiful thing. You don’t have to worry about consuming the anti-caking preservatives, and you never have to wear out your hands shredding cheese again. I also make my own peanut butter- nothing but peanuts.
Good, fresh, simple ingredients are the key to great food, and food processors help you stay away from fillers, additives and preservatives. Buying a bunch of cilantro for seventy-cents and running it through the processor is much cheaper, better tasting, and better for you, than purchasing a tube of pre-chopped cilantro that is full of preservatives and oil.
I suggest everyone get a food processor for their kitchen. I find it as important as a stovetop.

Italian Sausage Stuffed Tomatoes

Tonight's featured dish is a fun dish to make, and the completed product seems a lot more difficult and impressive than the effort that goes into it. Your diners will be impressed and consider you a culinary genius with this one.

Prep Time 35 minutes Servings 3 to 4 (depending on if your diners can eat one or two tomatoes)

Ingredients:
1lb. of Italian Sausage (you can get links and cut them out of the casing) $4.00
4 oz. white mushrooms $1.00
4 oz. baby portabellas $1.00
6 to 8 large tomatoes (Using Heirloom tomatoes is the best. Here in Memphis, when they are in season, I use Ripley tomatoes) $5.00
8 oz. bread crumbs $1.00
8 tbsp EVOO $1.00
one small white onion $.70
2 garlic cloves $.10
salt and pepper $.10
1 tsp. oregano $.25
4 oz. Asiago Cheese $2.00

Total Cost $16.15 Cost per serving $4.04

In a heated skillet, add the Italian sausage, onion and garlic (both of which should be chopped). Break-up the sausage and sautee until brown. Halfway through, add the mushrooms. Once the sausage is browned and cooked through and through, set the mixture aside to cool.

Pit the tomatoes by cutting a circle out of the top of each tomato and scooping out the seeds and pulp inside. Drizzle EVOO in all the pitted tomatoes and season with salt and pepper.

Place the sausage, pepper and onion mixture in a mixing bowl and add the bread crumbs and oregano. Salt and pepper to taste. The mixture should start to combine and look like stuffing. If the mixture does not smooth but separates and crumbles, add a little water. Fill each tomato with stuffing and place in a oven-safe pan or dish. Bake at 350F in the oven for 10 minutes. Remove from the oven and place GRATED asiago cheese on top of each and return to oven for 5 more minutes, or until cheese is melted. Serve Hot.

RESTAURANT REVIEW- Tsunami

A cornerstone of the Cooper-Young District, Tsunami (928 South Cooper Street, www.tsunamimemphis.com) has established itself as one of the most unique dining experiences in Memphis. Founder, owner, and head chef Ben Smith has devoted himself to captivating diners with his talents for many years, and so when it was my wife’s birthday, Tsunami was the place we chose for her special night.
The first thing you should know about Tsunami is that it is a lively place. Driving past it on any given night, the window tables are full of diners, and the tables themselves are packed with wine glasses and dishes. Walking into the restaurant can be quite intimidating, as your first step is basically into the bar where guests are boisterous and greet you even before the hostess can. On this night, a Saturday, the place was packed and the dining room was loud, which takes a lot for me to say because no place is usually too loud for my likings.
The décor of Tsunami is impressive. Every decoration supports the theme of the restaurant, which is Pacific Rim cuisine, and no detail is left spared. Our table was a small, cozy table by a wall towards the back of the restaurant. If you make reservations, (as I had but did not know) I would suggest that you request a window table. The tables face Cooper which can be very fun people-watching.
Our server was very sweet and capable. She was accommodating, even adjusting the thermostat for my wife, but her service was not what I would consider professional, as she used casual and lax comments with us, such as, “That’s awesome,” but she did a great job overall.
The wine list is in-depth, with many choices, but nothing too far off the beaten path. Tsunami does offer a nice selection of splits, which is great because my wife drinks white, and I usually drink red, so we both got our own half-bottle.
For appetizers, we were going to have Shrimp and Tasmanian Sweet Crab Ceviche and Chilled Avocado Soup with Pico de Gallo, but we were told by our server that they were out of both items. Instead, we ordered the Sake Steamed Mussels in Thai Red Curry Sauce and the Crispy Calamari with Chipotle Aioli.
The calamari was fresh and well prepared. No risks were taken in this dish, just like fried calamari anywhere else, but the quality of it was apparent. And the portion was enormous. They could actually cut the portion in half and it would still be a lot of food. The mussels were forgettable. The mussels themselves were tough, and the sauce had no flavor. I usually relish in a big bowl of steamed mussels, wanting to sop up every bit of broth with bread, but not this sauce. It was bland and tasteless.
For dinner, my wife ordered the Spice Crusted Tuna on Cucumber Salad with Wasabi Vinaigrette, and I, though knowing I should have thought better of ordering a steak at a restaurant known for great seafood and fish, ordered the Marinated Grilled Ribeye with cornmeal crusted onion rings. The server supported the choice, telling me it was probably her favorite thing on the menu. I am a strong proponent that any chef must be proud of each and every item on his menu and would not prepare anything sub-par, just to provide a red-meat option for his guests. But my ribeye was anything but good. The one positive was that it was cooked to temperature, but that was the only positive. The marinade tasted like a fish rub, and it was served with mashed potatoes and sautéed vegetables. My plate looked more like something from Piccadilly than a fine restaurant. Even the plate itself was bland. They serve all of their other dishes on exciting and interesting porcelain saucers that shape the dish, but my steak was brought out on a nine-inch round white plate. It was disappointing. I enjoyed my mashed potatoes more than the meat. The tuna, on the other hand, was phenomenal. It was cooked perfectly to my wife’s specifications (rare), and the crust was the perfect thickness and crispness. The fish melted in your mouth, and the cucumber salad was a perfect match. The dish is highly recommended, and when I return to Tsunami, I will be ordering that and not red meat.
In the scheme of restaurants, Tsunami is a good restaurant, but another visit would have to convince me that it is a great restaurant. The establishment has a solid following, and it is beloved by most diners in Memphis, but with a check that totaled over $150, I can think of other local restaurants where I would rather spend my next special occasion.

2.5 out of 5 stars
Category of Fine Dining (Level 4)

Wild Mushroom Risotto

Tonight, we are having wild mushroom risotto. Risotto is one of those fabulous, yet simple dishes. You can make risotto with just about anything in it, and it is bound to be good.

Prep Time: 25 minutes Servings: 4
1 cup Arborio rice $2.00
4 tbsp. EVOO $.50
4 ounces of Crimini Mushrooms $1.00
4 oz. of White Mushrooms $1.00
4 oz. Baby Portabella Mushrooms $1.00
1 small white onion $.30
2 cloves of garlic $.25
salt and pepper $.10
Thyme (fresh or dried) $.30
3 oz. Dry Sherry $.50
32 oz. Vegetable or Chicken stock (you will find it near the broth) $2.00
4 oz. Asiago Cheese $2.00

Total Cost $10.95 Cost per Serving: $2.75

If you can manage to do these steps at the together then you can save yourself some time, but if you don't feel confident then do one then the other.

The Mushrooms:
You can use all different types of mushrooms for this dish. It depends on what is available to you. I simply purchased the CHEAPEST options. HA! Why not? Heat 2 tbsps of EVOO in a pan. Add a the white onion and garlic which should be well chopped. Sautee until the onion is soft. Add in your mushrooms and sautee. Add in two ounces of water. I like this step, because it makes a broth out of the ingredients in the bottom of the pan, and it softens the mushrooms, too. Let them soften, but they should be a bit firm because we are going to add them to our risotto and cook a little longer. Maybe sautee them for five minutes. Add the thyme in the last minute. Remove from heat and set aside.

The Rice:
Cooking risotto is a blast. It is rice that you cook in stock, but you have to add the stock in stages, so you must stay near the stove and watch your rice. Use a pot and heat 2 tbsp of EVOO. Add the rice and sautee for maybe two minutes, making sure all the rice is coated with oil. Add the sherry. The rice will soak up the wine. Once it does, you can start a clock. Cooking the rice will take almost exactly 20 minutes. Reduce to medium heat and add 4 ounces of stock and stir into the rice. The rice will absorb the stock in a couple of minutes. Once it does, add four more ounces of stock and stir in. Continue this for twenty minutes, and make the stock last the entire twenty minutes. What you will find is that the rice actually gets "creamy" as it cooks. Once twenty minutes is up, drop in your pan of wild mushrooms, broth and all, and cook with the rice for maybe three more minutes. Salt and pepper to taste, and remove from heat.

Shred the asiago cheese and place on top of each dish.

My Rule About the Grocery Store

I was in a discussion with a friend of mine last night about cooking. I was trying to explain to him how truly easy it can be. He replied by saying that he does cook. And that he cooks frozen dinners all the time. I had to stop him. “That is not cooking.”
He was somewhat shocked. “You don’t eat frozen dinners?”
“Never.”
He pondered this for a second, and understanding my background with food he asked, “But if you did eat them, what brand would you buy?"
I had to explain to him my rule of the grocery store: STAY TO THE PERIMETER.
Everything you should be eating is on the edge of the store. Produce, bakery items, meats, cheeses, seafood and fish, dairy, and deli food, is always around the edges of the store. Anytime you find yourself strolling the aisles, be careful!
There are things that I have to go to the aisles for: cereal, crackers, condiments, and rice. But I never end my trip with a grocery basket full of packaging. A healthy grocery cart, has no bright colors and boxes with fireworks and celebrations on them. Healthy grocery carts are filled with naturally occurring items.
I explained to my friend, “There is a time and place for everything.” Sometimes I may want some Easy-Cheese (canned cheese spray). It reminds me of camping as a kid, a comfort food if you will, but it is not a regularly occurring item in my pantry. The same should go for frozen dinners.
Food-like substances are full of additives and preservatives. There are tons of things in them that you shouldn’t eat.
“But why do they taste so good?” my friend asked.

Someone who was standing close-by, overhearing our discussion chimed in and explained, “Anything with the ingredient, ‘Natural Flavoring’ is full of chemicals. ‘Natural Flavoring’ is the legal way to get around listing all the chemical compounds they spray the food with to make it ‘taste’ like something.” That simply makes me sick.
I also explained to my friend that his palate was being destroyed by these Franken-foods.
He has an affinity for Taco Bell, and I explained to him that their “beef” is made from crushed chicken bones doused in taco seasoning. CHICKEN BONES!!! There is no trace of cow in their beef. If you eat stuff like that, you can lose your ability to taste what is real, fresh and good. But keeping yourself from the packaging and buying real food is the start.
I started to question my friend’s awareness of his body. How could he eat that stuff without feeling sick? I told him, “My brother is a professional chef and restaurateur himself, and he told me once, ‘Diarrhea is not natural. If you eat something or somewhere and you have diarrhea, then there was something wrong with the handling of the food, or the food itself.’” To me that is the most poignant and simple observation you can make about food quality. If it makes you ill, there is something very wrong with it.
My friend explained that he did cook some, but most of the time it tasted terrible.
I had to tell him that food is supposed to taste GOOD. EVERYTIME. NO EXCEPTIONS. If your meal turns out terrible, there is something wrong with the recipe, or with the preparation. But the more you get comfortable with handling and preparing food, the more you understand what flavors can combine to make an outstanding dish.
In summary, frozen dinners are not viable meals. Don’t rely on them for sustenance because you won’t get it. Nutrients are found in the vegetable and meat naturally. The more it is cooked, chopped, processed, dehydrated, frozen and reheated, there is nothing left to satisfy your body. Never accept a frozen meal.

Croque Madame

Tonight, we are having the delicious French sandwiches, Croque Madame. These are very simple, yet elegant.

Prep Time: Ten Minutes Makes two servings

8 oz. of sliced deli ham (not Oscar Mayer) $3.50
4 oz. Gruyere $3.00
4 slices of bread $1.00
2 eggs $.25

Total Cost: $7.75 Cost per serving $3.87

Slice the Gruyere and place it on the ham which should be on one slice of bread. So you have just made an open-faced Ham and Cheese Sandwich. Set your oven to Broil and place the open-faced sandwiches on an ungreased pan in the oven. Let the cheese melt on the ham, and toast the other side of the bread. Your uncovered slice of bread may toast faster than the cheese melts, so you may have to pull out exposed bread before the cheese melts onto the ham on your other slice of bread. While that is in the oven, fry two eggs. Be sure to coat your pan with a little butter or cooking spray.

Pull your sandwiches out of the oven, put them together and place one egg on both sandwiches. Bon Apetit! Some other recipes will call for beschamel to be added, but I find that a time-consuming expense.

Menu for this Week and Grocery List

The Menu this week will have some cold weather fare, seeing as the temperature is dropping here in Memphis, and some of my personal favorites. If you are not familiar with Croque Madames, they are very popular French sandwiches. They are basically an upscale, toasted ham and cheese sandwich with a lightly fried egg on top. It is what we would call an Egg McMuffin. The bread you select for them should be fairly hearty, and the more bite it has (as opposed to being gummy, white bread) the better.

Bloody Mary Vegetable Stew
Wild Mushroom Risotto
Italian Sausage Stuffed Tomatoes
Chicken and White Bean Chili
Croque Madames

half a dozen eggs
Whole grain or Eight grain bread
1/2 lb. of Deli ham
Gruyere (you can use the parmesan if you would like for a less expensive twist)
16 oz. can chopped tomatoes
32 ounce bottle of Zing Zang
64 oz. of beef broth
32 oz. Vegetable Stock
Italian Sausage
Bread Crumbs
8 ounces of Parmesan cheese (a wedge, not the grated, powdery stuff)
1.5 lb. Chicken Breasts
White Beans (either Navy Beans or Great Northern Beans are perfect)
Chicken and White Bean Chili seasoning packet
6 large Tomatoes
Arborio Rice
White Mushrooms x 2
1/4 lb. of crimini or shittake mushrooms
Baby Portabella Mushrooms
2 medium white onion
one celery stalk bunch
3 large carrots
1 small yellow squash
1 small zucchini
3 potatoes

Above menu and list assumes that you have certain staples:
salt and pepper
Olive Oil
Butter
Milk

Pasta Ashley (My wife's favorite)- Linguini in a shallot sherry sauce

I know, I know. This pasta has a lot of butter. So sue me! But it's dang good. I have substituted chicken stock for the butter, but it tastes no where near as good. So here I have provided the original recipe. Enjoy!

Servings: Two Prep time: 15 minutes

6 ounces of linguini pasta (whole wheat is good, too) $1.25
1 stick of butter $.75
1 large shallot $.50
3 ounces of dry sherry $.50
broccoli (you can also use snap peas, carrots, or a mixture of vegetables, but broccoli is my wife's fav) $2.00


Total: $5.00 Cost per serving $2.50

Boil the noodles until ready. While cooking the pasta, melt the butter in a pan without burning it. Once hot, drop in the shallots which should be finely chopped. Reduce heat on the shallots and sautee until they are almost transparent. Add in the sherry and reduce the sauce by half. Add salt and pepper. The sauce should thicken some, but still remain thin. Drop in the broccoli and reduce the sauce to a simmer. Once the pasta is done cooking, drain the noodles and toss with the sauce and veg. You can sprinkle each serving with parmesan cheese, and adding tofu or chicken to this dish is great, too.

Greek Cucumber Salad

An easy salad that tastes great!

Makes two servings. Prep time 10 minutes

1 cucumber $.75
4 Roma Tomatoes $1.00
Can of Medium Pitted Black Olives $1.00
one small red onion $.20
4 ounces of Feta cheese $1.50
one ounce EVOO $.25
two ounces Balsamic Vinegar $.60
1 tbsp. Cavender's Greek Seasoning $.20
salt and pepper to flavor $.10

Total Cost $5.60 Cost per serving $2.80


Cut cucumber into wheels. Slice tomatoes into wheels (and in half from there if you would like). Drain the juice from the black olives. Dice the red onion. Chop up and crumble the Feta cheese. And mix all the ingredients above into a large bowl. Let marinate for fifteen minutes and serve.

I told you it was easy!

My Restaurant Review Guidelines

I will be starting some restaurant reviews and to qualify and quantify my reviews, I am dividing the restaurants into categories. The categories I will use, will be the same standards set by the AAA and their Diamond Rating system, and they are as follows:

One Diamond [basic; good food]
A one diamond restaurant must meet basic requirements pertaining to management, cleanliness and overall quality. The primary focus is on providing wholesome, straightforward and familiar food at an economical price. Generally, the menu selection is limited to a restaurant’s specialty, such as hamburgers, fried chicken, pizza or tacos. Service is limited, in many instances self service, and the surroundings are often utilitarian.

Two Diamond [relaxed family fare]
A two diamond restaurant displays noticeable enhancements to food presentation, such as the use of common garnishes in combination with the dishware. Typically, the menu offers a wide selection featuring familiar favorites or home-style foods often cooked to order and reasonably priced. The service, while often limited, is plain-speaking and relaxed. The surroundings, while limited in scope, typically reflect a clear theme. All elements combine to provide a familiar, often family-oriented experience.

Three Diamond [entry-level fine dining]
A three diamond restaurant often employs a professional chef and a supporting staff of highly-trained cooks. The menu is skillfully prepared and often reflects interpretations of the latest trends or a mastering of traditional cuisine. Typically, there are expanded offerings of beverages in complement to the menu, such as international/regional wines, specialty beers, cocktails and soft drinks. A professional dining room manager leads a complement of efficient service staff. The service reflects some degree of refinement, such as reservations accepted, personal assistance or the ability to adapt to the guest’s specific needs. The décor reflects the use of well-coordinated design mediums that provide a distinct theme and good comfort. Restaurants at this level convey an entry into fine dining and are often positioned as an adult-oriented experience.

Four Diamond [fine dining]
A four diamond restaurant is geared to individuals in search of a distinctive fine-dining experience. Often orchestrated by an executive chef and an accomplished staff, menus reflect a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients. The equally proficient service staff demonstrates a strong desire to meet or exceed guest expectations. A wine steward is typically available to provide menu-specific knowledge on wine selection. The ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression. The overall dining experience is typically expensive.

Five Diamond [world-class dining]
A five diamond restaurant is renowned and consistently provides a world-class experience. This is "haute cuisine" at its best. Menus are cutting edge, using only the finest ingredients available. Food is prepared in a manner that is highly imaginative and unique. The combination of technique and ingredients is extraordinary, reflecting the impeccable artistry and awareness of highly-acclaimed chefs. A maître d’ leads an expert service staff that exceeds guest expectations by attending to every detail in an effortless and unobtrusive manner.

Each reviewed restaurant will be classified into one of these categories and given stars (on a five star scale) based on how that restaurant measures up to the standards of each categories.

I hope you enjoy the reviews, and the first will come out this week.