Archive for March, 2013

Tuesday Morning Thoughts From The Kitchen

Posted in Uncategorized on March 26, 2013 by groovychef

Image“A Groovy Chef Cooks At Home” is on day 4 of the Kindle free promo and it seems to be moving along nicely. At the same time, I have begun work on book number two ” A Groovy Chef Throws a Swankadelic Soiree.” which looks like it might be ready for release by the end of April.

Naturally, there is a lot of recipe development going on in my house and we have pretty much stopped eating normal meals and are now on the “test recipe diet.” Because Swank (my nickname for the next book) is about throwing a groovy party, its all about the appetizers and nibbles. Here is a short list of some of the new recipes going into the book:

  1. Mimosa Jam
  2. Andouilli with mimosa jam
  3. Reuben egg rolls
  4. Chicken and waffle skewers
  5. Chicken cordon bleu empanadas
  6. Krab in shells

I think that recipe development is one of my favorite hobbies when it comes to cooking. I love the creativity behind it and working with a variety of flavors. I also love the diversity with which I can work when it comes to those flavors and finding a way to mix and match ethnicities to create something completely new and unexpected.

Speaking of new and unexpected, I am tossing around the idea of doing a few “how-to” videos to go along with the cookbook. I think it would be a fun addition to the book and something different for Kindle readers.

 

 

 

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Posted in Uncategorized on March 22, 2013 by groovychef

Good morning! Today is the one week anniversary of the release of “A Groovy Chef Cooks At Home”
Its been a great week so far, with a very good response to its release. AND I have started on book number two and three, which will be released in April and May.
This was a dream of mine…to write a cookbook that shared with others who I am as chef and where my journey has taken me.
Now I am asking you to share….
Please post this on your Facebook page for your friends.
It’s a great read, filled full of funny facts, yummy photo’s, and oh yeah…recipes!

http://www.amazon.com/Groovy-Chef-Cooks-Home-ebook/dp/B00BUSF2NG/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1363956182&sr=1-1&keywords=a+groovy+chef+cooks+at+home

Don’t have a Kindle? Click here for a FREE Kindle reader download (so it’s like getting a two for one deal) app for your phone or computer.

http://www.amazon.com/gp/feature.html/ref=dig_arl_box?ie=UTF8&docId=1000493771

Starting Sunday night there will be regular weekly postings on here as well (Sunday’s and Wednesday’s). New recipes, cooking ideas and stories.

“Life is a banquet and most poor suckers are starving to death”

Book Release Event

Posted in Uncategorized on March 17, 2013 by groovychef

ImageA Groovy Chef Cooks At Home is now available for purchase on Amazon and Kindle both. I can not tell you how super excited I am. Along with its release, this sight is going live with food blogs and random recipes.

Please check it out at

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=A+Groovy+Chef+Cooks+At+Home

Barbecued Corned Beef

Posted in Recipes on March 17, 2013 by groovychef

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Barbecued Corned Beef

 This column was one of my personal favorites not only because I adore corned beef but because it was the first one that I wrote that ran in three different newspapers at the same time. Over the course of the years I have modified it slightly, added more corned beef to the amount I make every year and tried a variety of rubs to go along with the BBQ Sauce. I also figured out that it is the only way my kids will eat corned beef!

St. Patrick’s Day is tomorrow.  For the last several years, I have found myself involved in a discussion with various people about how much they dislike the saltiness of corned beef.  Abstinence always seems to be the answer to their dilemma.

Corned Beef is simply beef brisket that has been salt cured. Boiling it removes the saltiness of the meat and cooks it through.  This is why you can boil it and eat it immediately.  Doing so, however, leaves it to sit in the salt water.  Rinsing it and barbecuing it takes it to the next level.  This recipe brings out the best flavor in the corned beef with out leaving it salty or stringy.  It also imparts a pleasantly surprising sweet smoky flavor.  It also makes great leftovers for exquisitely unique Reuben’s the next day.

 

Barbecued Corned Beef

 

9 pounds corned beef brisket

“Making Everyone Happy” Barbecue sauce (see recipe below)

Remove corned beef from packaging and rinse thoroughly.  Fill a stockpot or Dutch oven up with water, add brisket, and spice packages.  Bring to a boil and then reduce the heat to medium and simmer for an hour and a half, uncovered.  Remove scum from the top of the water as it collects.  After an hour and a half, remove brisket from the pot and allow them to cool completely.  If you are planning to cook this later in the day, place briskets in the refrigerator wrapped in foil until you are ready to grill.  Remove half an hour prior to grilling to bring to room temperature.

When you are ready to grill, prepare grill for indirect heat (coals on either side or a drip pan in the middle) and place brisket in the center.  Periodically rotate and slather brisket with barbecue sauce.  Grill meat until it reaches an internal temperature of 150°.  At this point, remove meat from grill and rest it on a platter for at least 20 minutes.  Carry over cooking will bring the temperature up to about 155°.  Slice meat and serve with boiled potatoes, sauerkraut, and extra barbecue sauce.

Serves 6-8 people

 

“Making Everyone Happy” Barbecue Sauce

 

4 cloves garlic minced

1 medium onion minced

1-cup ketchup and vanilla cola (you can try lime or cherry cola as well)

3 tablespoons light brown sugar

One and a half tablespoons Worcestershire sauce

1 Tsp. Tabasco (or to taste)

1/8 Tsp. ground cloves

1 /2 Tsp. ground mustard

Combine all ingredients in heavy saucepan.  Cook over high heat to a boil.  Reduce to simmer and cook covered 1 hour.  Sauce can be made in advance and stored in the refrigerator until ready to use.

Yields 1 1/2 cups sauce

Well, I am proud to announce that the book is done

Posted in Uncategorized on March 15, 2013 by groovychef

Thats right! Book is complete. I uploaded the manuscript as of this morning for both paper and Kindle. Both should be available for purchase by Sunday morning (barring any unforseen issues).

At this time, the estimated sale price for both are:

Kindle $7.99

Book $25.99

I cannot tell you how very excited I am about this and it certainly went a lot faster then I expected once I got to the end of the process. And WOW! What a ride……

A Groovy Chef Cooks at Home

Posted in Uncategorized on March 7, 2013 by groovychef

A Groovy Chef Cooks at Home

 

This is the final digital cover of the book. I may be changing the original cover to this one as well so they are matching. The photo shoot went exceptionally well and gave me a lot of great photos to work with. Hoping that the book and its contents are completed and edited by the end of this week or early next week and ready to hit the publisher.

Book Release Date: March 22, 2013

Posted in Uncategorized on March 2, 2013 by groovychef

 

peace love music

Good Morning Family, Friends, and Readers,

Just a quick update to let you know that the official book release date for the paper copy of the cookbook has been set for March 22, 2013. The ebook (for both Kindle and Nook) should be about the same time (official date to follow).

As I write this, I have the last few recipes being formatted for publication and an author photo shoot on Tuesday and with the ebb and good flow lately, it appears that the manuscript will be ready to go to the publisher on Thursday. Yes…THIS Thursday!

This book has been in the works for 10 years and I am nearly done with it!

Thinking ahead, there are two more book releases scheduled for June and September for the follow up cookbooks.

Hope you all have a GROOVY week.

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