New Year's Trip Around the World 2009/2010

It's not a tradition yet but it may easily become one! I don't know what country my friends and I will start with- probably Mexico. We'll then head to the Caribbean, visit Jamaica and Puerto Rico. We'll cross the Atlantic (water chaser if needs must) and land in Italy. We'll then head to Ireland (it's not shown, but we have Bailey's) and from there travel over to England ("do you Tanqueray?") and Scotland. We'll also visit Germany and skip over some countries to say "привет" to Russia. We'll finish up a trip well taken back in our glorious homeland with some Wild Turkey American Honey! Cheers...

(One of my Own) Meatballs and Rice

I took the meat recipe I had for stuffed peppers and decided to make my own variation of meatballs. I used ground turkey, of course. I threw in sun dried tomatos, fresh garlic, and a half cup of Italian style bread crumbs. I used about 2 tablespoons of chopped parsely, pepper and salt. I covered each one in flour and browned them gently on all sides in a skillet. After, I added 1/2 cup of white cooking wine and 1/2 cup of water. They cooked until all the liqued had evaporated. All I had to make with these guys was rice and vegetables. Such a combo goes well with pretty much anything. An interesting experiment, I must admit. All together, it took 30 minutes to prepare!

(One of my Own) Orange Corned Beef with Cooked Apples in Maple Syrup

I had this corned beef in my freezer for quite some time. I figured I could make it anytime I wanted, but I preferred as soon as possible. Corned beef is probably my favorite beef product. “Sad”...maybe? Since it wasn't St. Patrick's Day, I thought I would hunt for a different way to prepare it. I found a recipe that called for the meat to be completely covered with oranges and onions. I wrapped the entire thing, oranges and all, in tin foil and cooked it at 350' for 4 hours. The only thing I didn't add as was called for in the recipe was pickling fluid (vinegar, I guess?) Still, it tasted so good and the oranges were perfect for such a dish.
I hastily searched for a quick recipe with apples. I had bought a bunch of delicious reds which were originally meant to go in with a cabbage. Since I forgot the cabbage, I found a desert recipe for apples.
I basically cooked them on the stove top for ten minutes with 2 tablespoons of maple syrup, a small pinch of salt, and cinnamon. They seemed to be the perfect Yule tide desert. They also went well with the corned beef. They weren't too heavy. In fact, I probably make some this evening! Merry Christmas!

Istanbul! Not Constantinople (FPM dinner 3)- 12/05/09

*Click on link

http://www.youtube.com/watch?v=olr2cDrFkCo

A little bit of Ireland (FPM Dinner)- 12/03/09

I think the pictures should explain the basis of Thursday's dinner- at least what was served. In a nutshell, K-State students of nutrition as well as restaurant management hosted this dinner which they prepared themselves. The theme was an all-Irish one. Though, I always thought shepherd’s pie was English!
I find it good that what is considered low class food such as shepherd’s pie, meat pie, bangers and mash, etc. found in places as Ireland and England (Wales excluded cause nobody likes to watch a "Wale" eat) doesn't have quite the same standard in this country. You can find such "pub" food in really nice restaurants in the U.S. Still, you wouldn’t find the Queen of England eating a hearty steak and kidney pie when she can amuse herself with a roasted breast of chicken wrapped in pancetta with sage and onion marmalade and a side of spiced compote of butternut squash- prepared at the snap of a finger.

This evening's shoot wasn't as good as I hoped. I'm still working on taking the best pictures I can. (That is not a boast, though it should be!)