Parmesan crusted Tilapia

Tilapia, is a fish found in ponds, lakes and rivers. It taste's great when cooked right. Here is a simple recipe which serves 3-4 people.

1# Tilapia fillet
2floz Parmesan cheese grated
1floz softened butter
1.5Tbsp Mayonnaise
1Tbsp Lime juice
1Tbsp Onion chopped
1tsp Pepper ground
1Tbsp Olive oil
salt and pepper to taste
Julienne of Fresh Basil (for garnish)

1. Preheat the oven to 350*F.
2. In a small bowl, mix together Parmesan cheese, butter, mayonnaise and lemon juice, season with salt and pepper and finally add the onions.
3. Place the fillet the fresh side up, and apply the mixture to the fillet. Repeat the same on the bottom side.
4. Heat a non-stick sauté pan and place the fish with the presentation side down (flesh side).
5. Sear it just enough to give the fillet a good color.
6. Transfer to a sheet tray and place in the oven for 5 minutes.
7. Once it is cooked, take it out of the oven and drizzle with olive oil and garnish with fresh basil.

A seed that changed the world

A beverage so strong, it can have you up and fresh for the day ahead. If you have not got what i am talking about, you need a cup of COFFEE. The seeds of today’s Starbucks and McDonalds coffee, was founded by the Arabs, by accident when the goats, they were herding graced on the coffee seeds. They gradually refined the method of preparing the drink, with having elaborate ceremonies being associated with this drink.
The word coffee is derived from the Arabic world gahwah or from kaffa, a province in southwest Ethiopia (although this is being argued upon).The use of coffee as a beverage has been around only for about 700 years. Though it was used for it’s medicinal values. To this day the Japanese believe to reduce wrinkles and to improve their skin, it is advisable to bathe in coffee ground with the pulp of pineapple.
There are different varieties of coffee trees in the world, and among them only two varieties are extensively cultivated (Arabica and Robusta). Robusta beans are higher in caffeine and also higher in chlorogenic acid, that produces a bitter taste. Arabica is a superior variety that produces a good cup of coffee.Today Brazil is the largest coffee producing nation in the world.
Points to remember when storing or holding ground coffee or whole beans of coffee:
· Store in a ventilated place were there is no unwanted odors that can interfere with the fresh smell.
· Airtight containers are the best choice, with a tight lid, to avoid the oils from evaporating.
· Keep the coffee ground in the refrigerator but not in the freezer.
· It is best to have the beans stored, and when needed if it is freshly ground it helps in maintaining the frehness.

Eggs take it easy

An egg consists everything you need to make a chick, all the ingredients and chemical machinery and fuel. The egg is one of the most nutritious food we have. It’s unmatched as a balanced source of amino acid. It includes a plentiful supply of linoleic acid, a polyunsaturated fatty acid that’s essential in the human diet, as well as of several minerals, most vitamins, and two plant pigments, lutein and zeaxanthin (antitoxidants).
One large egg contains around 215 milligrams of cholesterol. Compared to meat this is quite high (50mg), this is for the embryo to develop and reproduce before it can become a chicken (this also depends on the breed, diet). Recent studies have shown that egg consumption has little influence on blood cholesterol.
Egg substitutes are in high demand among the general public. Companies have come up with formulations that imitate whole beaten eggs, and can be cooked into scrambled eggs or omelets or used in baking. These products consist of genuine egg whites mixed with an imitation of the yolk, which is usually made from vegetable oil, milk solids, gums that provide a thick consistency, as well as colorings, flavorings, and vitamin and mineral supplements.

Hospitality industry as a career.

According to the department of labor the employment in the food sevice industry is predicated to grow by 1,337,00 within 2012. This relates to a growth of 1.5% each year. The hotel industry in with relation to food service has a wopping 2,080,00 jobs coming out within the year 2012. That realtes to 1.6% each year. Of the 8,740,000 total workers employed in the accommodation and food services industry in 2003, 5,343,000 work full-time (61%), while 3,397,000 work part-time (39%). The food service/hotel industry, has a plans in place to have entry level positions, were the person is trained on the job and providing them promotions. The chains that are in the market have various plans by having managers take company sponsored seminars and short term certificate course. Also having them take up a assoicates or a bachelor's degree programs in management.
There are colleges, that offer short term programmes, for aspiring chefs. The industry is also taking into consideration the cultural differences that may arise in a typical work environment. This is being tackled by developing, programs in interpersonal communication. Management of food chains and hotels are providing courses on labour laws, employee management. All these show us that the brigade system which escoffier had in place for cooks, has changed to a more realistic approach by involving the work force in decision making and building a strong platform.

Ricotta Gnocchi with Smoked tomato sauce.

Ricotta Gnocchi, is a classic dish which I truly enjoy doing. The ingredients that are used in this dish needs to be followed carefully, for good results. The ingredients are:
Ricotta Cheese 1/4 tub
Flour 6oz (can add more if needed)
Fresh chopped herbs (oregano, thyme, parsely) 2oz
Smoked tomato sauce 12oz
Fontina cheese 8oz
Egg whole 2ea
Egg yolk 1ea
Salt 2oz

The ricotta gnocchi are made by, mixing the ricotta cheese, egg yolk and whole eggs. Once you find it’s thoroughly mixed add in the flour & salt, according to consistency add more. In a large pan pour water and let it simmer for sometime. Transfer the mixture to a piping bag and cut about 1 inch from the tip to make a hole in the sharp end of the piping bag (use disposable piping bag). Now gently pipe, the mixture into the simmering water. As you are piping into the water cut the gnocchi mixture about 1inch, and let it fall into the water. I would advise to check consistency by sampling one of the cooked gnocchi. Once you think it is right (the gnocchi should hold firm in the water), start to cook the rest of the batch. You can know if the gnocchi is cooked, when it starts to float on the surface of the water. Once it starts to float transfer to a sheet tray and let it cool in the refrigerator. In the meanwhile you can prepare smoked tomato sauce. (It is the same as making tomato sauce but the tomato’s are smoked before they are made into a sauce).
For serving place 1oz of smoked tomato sauce on the bottom of the dish, and place 10 each gnocchi and again cover with the sauce. Sprinkle grated fontina cheese and bake in convection oven or a clay oven at 400*F, until you get a golden brown color. Once done garnish with fresh oregano.

Shrimp Cocktail

The shrimp cocktail can be served as an appetizer, before the main course. The shrimp used for this is A grade shrimp, (can be substituted for other grades) for good appearance. It is best to be served in a martini glass. The lettuce used is iceberg, the lettuce should be cut into juliennes, (once cut put in chilled water for crispness) and placed in the martini glass. On top of the lettuce place avocado pulp mixed with chopped onion, tomato, lime juice, salt and pepper. To the rim of the glass placed the cooked shrimp that is peeled and deveined, and on top the avocado pour a tablespoon of cocktail sauce (tomato ketchup, grated horseradish, salt, pepper) this could be two variations with or without mayonnaise. On top of the cocktail sauce place julienne jicama and sprinkle with paprika powder.

Beef short rib Osso Bucco

The beef short rib osso bucco is one of my favorites which tastes great. The items required for this dish are:
Polenta cake 1oz
Swiss chard ½ oz
Osso Bucco bone in 1ea (8oz)
Port wine sauce 1/2oz

The method of doing this recipe is, firstly prepare the polenta cake. The method to do polenta cake is by cooking the polenta with taleggio cheese, chicken stock and milk. It has to be cooked over low heat, until it is done. One objective is not to allow the polenta to stick to the surface of the pan when cooking.
The only way to do this, is by mixing it continuously. Once it is cooked spread on a sheet tray, or a flat pan to form a even layer. Refrigerate the polenta until ready to use. Once it is cold, cut into round shapes, with the help of a cutter or a knife by placing a overturned bowl to give a round shape. Now it is time to do the port wine sauce.
The port wine sauce consists of:
shallots ½ cup
1tsp of minced garlic
1.5 tsp of olive oil
1tsp of sugar
1 cup port wine
2.5 cups beef stock
salt and freshly ground pepper

Heat the oil in a pan. Once hot, add shallots and garlic sauté until it turns golden brown, add port wine and sugar, and add the stock, season the sauce. As this is cooking put the osso bucoo inside the sauce, and let the osso bucco cook in the sauce.
In the meanwhile the swiss chard has to be cut into, ½ inch thickness and sautéed with garlic and shallots, (to give moisture add hog broth) salt and pepper.
The presentation that I would suggest is to place the polenta cake in the centre of the plate, on top of the polenta, place the sautéed swiss chard and carefully place the osso bucco. The sauce has to be poured over the meat and the bone to give it a nice sheen. The meat is garnished with gremolata with is basically orange zest, horseradish and parsley chopped (all items to be toasted). Now it is ready for service.

Mixed lettuce salad with Vanilla Balsamic Vinegratte

This salad consists of four varieties of lettuce (mache, arugula, frizze, watercress). The lettuce has to be individually washed and spin dried to remove all the water. Keep the mixed lettuce aside. Now it is time to prepare the dressing, the ratio that needs to be followed is 1 part Balsamic Vinegar, 3 parts oil, vanilla essence or fresh vanilla beans (use two beans for each part vinegar), ½ tsp sugar, salt and white pepper to taste.
Now first add the oil and balsamic vinegar and blend it, add the vanilla essence/beans, and finally add salt, sugar, white pepper and blend it, until it coats the surface of the spoon. In a mixing bowl, place the mixed lettuce and add the dressing according to the quantity of the lettuce. The dressing should be just enough to coat the lettuce.
Serve with candied walnuts (walnuts, 1cup sugar, 1 egg white, roasted in a preheated oven), strawberry halves and crumbled blue cheese.

Junk food today or tomorrow

Well, people pay the prize(price). This is what i would say, when the government in london has introduced a ban on junk food advertising for teens (link here). Here in the U.S, the fast food industry has grown to the extent that, the general public are not ready to give up their routine. Studies have shown that between 1980 and 2000, obesity rates have doubled. The alarming fact is that among children, obesity has doubled and tripled. Type 2 diabetes which was believed to affect only adults is now being diagnosed among teens. When is the government going to take strict action against the money guzzlers in the fast food industry? The fast food industry has spread globally. It has become a part of the culture in China to eat at these fast food chains. on the other hand, in a reversal, western market is catching up with the rice friendly society. There needs to be sense of awareness among the public, to the health hazards that these giants bring with them to your table.

Sushi

Sushi, it is become a household name, with regards to international cuisines. There are different varieties of sushi in the market that can be bought made or done to order.
The ingredients that you need to have for sushi are:
4oz short grain rice
1floz rice vinegar
2.5tsp sugar
4 sheets nori
Avocado cut thinly (julienne)
Cucumber cut thinly
Carrot cut thinly
Scallion
Salt as needed
Wash the rice and add water to the rice (1 inch) over the rice and cook until it’s done.
Once the rice is cooked keep hot and gently add vinegar, sugar, salt and mix well.
Allow the rice to cool. If you have a bamboo mat at home it can be used to make sushi or you can use clear film plastic, place a sheet of nori on bamboo/plastic film, and spread rice evenly. Place the cucumber, carrot, scallion, avocado and roll carefully. To have the roll compact apply rice vinegar to the end of the nori sheet and press to seal. Once it’s done arrange on plate or platter and serve with ginger, wasabi and soy sauce.