Breakfast Casserole

There is something about having people over for a holiday – or even a weekend – and everyone wakes up at the same time. Sure, you can make a pot of coffee and that works …but in a few minutes everyone is hungry and they are staring at you longingly for a snack. You could make eggs for everyone, but then you are working away at the stove all morning, no one eats together and you’re stuck eating last.

So, here’s the solution: Breakfast Casserole. Make it the night before and refrigerate. When everyone wakes up, stick it in the oven for an hour. I am not sure the original origin of this recipe, but it is something I grew up with and always enjoyed. Thanksgiving, Christmas morning, or when company is over, this one is a classic:

10 slices of bread, cubed
8 eggs
2 cups of milk
1 pound of Velveeta Cheese
1 pound bacon, cooked and crumbled

Place the cubed bread in the bottom of a 9” by 13” pan. Combine the milk and eggs, and then pour over the bread. Crumble bacon over the mixture, and then slice the cheese to cover the casserole. Cover with foil and refrigerate overnight. Bake covered for one hour at 350 degrees (325 if using a glass pan).

If possible, remove the casserole from the refrigerator one hour prior to cooking. This will allow it to come closer to room temperature before sending it into the oven. It’s a super simple recipe that is sure to be a hit and I promise, everyone I’ve ever made this for raves over it. Oh, and it may sound like a little much, but serve it with pancake syrup. Enjoy!

Back from Holiday Break

Hi Everyone! Sorry it has been so long, but I have been enjoying a great holiday with my family. With that said, I have learned some new things and want to share. Check back over the next few days for some dishes that have been tested over the holiday and are sure to please!
Enjoy!

Jambalaya & Love

Years ago, I received an email from a friend that just said, “Are you coming with me?” I thought it was strange until I paged down and saw a travel itinerary for New Orleans. At the time, I had never been to the city that people lovingly refer to as NOLA, but I knew that I did not want to pass on the opportunity so I booked my trip just a few moments after receiving that email. That trip changed my live, and for that reason, I will always be grateful to the friend who invited me and the other friends I made during the trip.

Since then, I have been back to that great city no less that 10 times for both business and pleasure – never missing an opportunity to visit that great city. NOLA, like no other city in the country, is a place where you are encouraged to eat and drink yourself from one side to the other. From the chicory coffee and beignets at cafe du monde to the hurricanes at Patty O’s; the Garden District to the French Quarter; Mother’s to Emeril’s NOLA restaurant. Each trip I try to get to a different place and I am always delighted.

Last night I went with a dish that reminds me of that great city warming me both in my stomach and in my soul – Jambalaya. Because it was a weeknight, I went with what some would call the easy way, using a Zatarain’s box as the base. I know what you are thinking: “If you love the city, boxed jambalaya doesn’t do it justice.” And, you are right. If you are pressed for time however, this is a great place to start. With that said, you can do things to bring the box to life. I follow the directions as indicated on the package, but instead of adding one pound of sausage, shrimp or chicken, I like to add a half pound of each. Combining these flavors really brings the dish to life. Also, I like to add diced onion, tomatoes and a few garlic cloves to make the flavor a little deeper. Also, don’t forget the hot sauce.

God bless the town of New Orleans and the people who make it great. Also, tell them I will be back soon.

Enjoy.

Side Note: This is one of the best articles I have read about the city and how their beloved Saints are more than just a team, they are a reflection on their culture.
http://sports.espn.go.com/nfl/columns/story?page=hotread14/Saints
By Wright Thompson of ESPN.com

Three More Shopping Days Left

If my calculations are correct, there are only three more shopping days left until Christmas. For those of you looking for last minute gift ideas for the foodie on your list, please let me help. Here are five gifts for that certain someone who spends way too much time in the kitchen. Each shows how smart and thoughtful you are and can still be purchased before that deadline on Christmas Eve.

Cooking Lessons
- In my experience, everyone loves to learn something new in the kitchen. It could be the opportunity to further develop their skills, expand their knowledge, or explore an all new cuisine entirely. Think about the person you have in mind, the budget, and options around you before selecting the best class. If possible, choose a class you can both take together to share the experience.

Wine
- Wine is often dismissed as the gift that you give to the person in the office that you don’t know very well or you bring to a holiday gathering out of obligation. OK, it is both of those. However, it can also be a very heart-felt gift. If they have favorites, buying them will show that you know the person and you are just that thoughtful. If you don’t know their favorites, give them your favorites and share with them why they are your favorites and what you enjoy them with.

Retail Gift Cards
- You may be thinking this is a phone-it-in gift, but there is not a chef in the world that wouldn’t like a new toy or two in the kitchen. I know that I am very difficult to buy for in this regard as I have particular tastes and already have a lot of strange kitchen tools. For someone like me, this may be the best way to go. Find a store that you know they already like (ie: Crate & Barrel, Williams Sonoma, etc.) and present them with the gift card as the opportunity to pick out exactly what they want.

Restaurant Gift Certificates
- Again, don’t dismiss this one as being too easy. I learned from shopping for my father – a very difficult person to buy for – that often, an experience is more fun than an item. By giving a gift certificate, you are doing just that in giving them the experience of a new or favorite restaurant. While they may love to cook, I’m sure they love to go out and experience someone else’s cooking as well.

Magazine Subscriptions
- When I am not in the kitchen, I am often reading about food, wine, cooking techniques – you name it. If the person on your list falls into the same category, a subscription to a magazine within their specific interest could be just the thing. There are plenty to choose from, like Food Network Magazine, Food & Wine, Cooking Light, or others, and they all have great content in each issue.

Have a Merry Christmas. Enjoy!

Last Minute Gift Ideas?

I just came across a great article from Health.com by MaryAnne Gragg – “Heart-Healthy Gifts from the Kitchen” – that I wanted to call to everyone’s attention. For those looking for a last-minute gift idea, the article includes information on two new cookbooks: “American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love” and “Keeping the Beat Recipes: Deliciously Healthy Dinners” from the National Heart, Lung, and Blood Institute. You have to know that anything written by these two great health/consumer-focused groups has to be top-notch. Both are known for helping consumers get healthy and stay that way.

I am very happy to see that these new books focused on both healthy and easy-to-make meals as those two sides are often difficulty to put together. All too often, quick and easy meals mean fast food or fatty foods.

In addition to the cook books and other recommendations for holiday gift ideas, the article includes a link to other healthy recipes from Health.com including Sangria, Ice Cream Sandwiches, and a Lighter Penne a la Vodka – these are healthy recipes I’ve got to get in on!

See the full article here:
http://www.cnn.com/2009/LIVING/12/15/moh.holiday.heart.gifts/index.html

Enjoy.

Weeknight Crab Cakes

When shopping earlier this week saw that the supermarket had cans of jumbo lump crab meat on sale. Needless to say, I did not hesitate to grab a can for weeknight crab cakes! Very easy to prepare and what an unbelievable flavor. Personally, crab cakes take me through a number of great memories, from crabbing with my father to cooking with my mother and cooking for my friends.

There are a number of different ways to prepare them, but my recipe is based on the classic Old Bay style. I can’t help it – I love the stuff! Contrary to what some may think, the flavor is perfect – not too strong, just enough to bring out the crab. That said, I try to keep the lumps whole and use as little bread crumbs as possible as to not reduce the flavor.

Here is my recipe:
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian Seasoning
- 1 teaspoon OLD BAY® Seasoning
- Salt/pepper to taste
- 1 egg, beaten
- 1 pound lump crabmeat
- ½ cup to 1 cup bread crumbs
- 2 tablespoons olive oil

Soak the crab in cold water in a large bowl. In another large bowl, beat egg with mayonnaise, Worcestershire sauce and spices. Drain the crab and try to get as much of the water out of it as possible. Add the crab to your egg and spice mixture and gently blend. Slowly add the bread crumbs and mix with your hands until you reach the right balance for a moist cake that still keeps its shape.

Heat a large skillet on medium-high heat and add the olive oil. Once hot, add the crab cakes and cook for approximately 5 to 7 minutes, until golden brown. Flip and repeat on the other side.

I like to serve them with mashed potatoes and a dipping sauce of ketchup, Old Bay and hot sauce. Play around with the proportions of those to ingredients based on your tastes. Enjoy!

Just Ask

I was taking with a friend recently and, as usual, the topic of
food came around. He was telling me about having dinner with another
couple and the great meal they had made for him and his girlfriend.
My immediate question was, "Did you ask them for the recipe?" He
looked at me funny for a moment, then just shrugged his shoulders.

I have to tell you, I have been asked for recipes from friends many
times and I'm always happy to share. To me, that's one of the most
sincere compliments someone can give a chef. To enjoy a meal or a
dish so much that they want to make it again for themselves and others
-- you can't beat that. Most people are happy to share the recipe
and even tell you how they came to have it themselves. I have gotten recipes from books, from web sites, even from restaurants, but the ones I get directly from those who cook them are usually the best. In addition to the recipe itself, people are quick to share tips you wouldn't get in print. "Don't cook it too long or
it will dry out." "It calls for a stick of butter, but I think that's
too much." "It's better to make it a little early and let it sit before you serve." Each one of these hints help you prepare the dish perfectly, over and above the directions from the recipe.

All you have to do is ask. Enjoy.

You Gotta Do It

As much as I love to cook, some nights you need to order Chinese food!

Unusual Inspirtation

When I read Food & Wine or Cooking Light, I expect to learn more about
good food and to be inspired to head to the kitchen. When I read Maxim,
however, I don't expect to find an article that has causes the same
reaction. The December issues features an article entitled, "The
Hamisphere" that encourages all to further explore the far reaches of
the deli counter for great tastes. For anyone who has gone to the
store and grabbed enough cheese for three cheese trays, but not the
right meat to pair with them, this article is for you. From Serrano
to Pancetta, this article briefs you on the origin, genre and general
flavor of each of these different slices of heaven.

Check it out. Enjoy.

Wine Review: Snap Dragon 2007 Cab

When shopping at the local wine store a few weeks ago a bottle with a colorful label and a great name -- "Snap Dragon" -- grabbed my attention. I didn't think I could go wrong with a 2007 Cabernet Sauvignon from California so I decided to add it to the cart. Also, given the more than reasonable price, I was happy to be adventurous with this new find. When a friend came over that weekend, we opened the new find and were pleasantly surprised by its depth and the flavor.

According to the company's web site, the wine has a flavor that is, "Fruit forward with cherry, blackberry and spice with hints of currant" that they recommend pairing with grilled steak or hearty roast beef. I served it to friends and paired it with great conversation and we all enjoyed it thoroughly.

Given the price and the flavor, I would recommend this table wine to anyone -- especially someone looking for a well-priced bottle.

Enjoy.

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