Free Gyros in Chicago on September 1st!

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Bon Appetit...

~Nikko

Making Simple Syrup

Well this couldn't be any easier. Normally when you try and mix sugar into a cold drink it won't dissolve, it just sits on the bottom of your pitcher or glass. On a hot summers day when you want to chill out with a nice lemonade or Ice Tea - Simple Syrup is the ultimate sweetener.

1 Cup sugar
1 Cup water

Add the sugar and water to a pan over medium, stir the mixture until the sugar is totally dissolved. Cool, and store covered in the fridge until needed.

Bon Appetit...

~Nikko

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Greek Salad...

I love salads of all types. There's just so many things you can do with a salad. When I've had a hard day at work and don't want to worry about cooking something that's too heavy or that's too time consuming - a nice salad is usually my answer.

Onto the show...



The Greek Salad

Lettuce
Tomatoes
Red onion
Feta Cheese
Bell Pepper
Capers
Kalamata olives
White balsamic vinegar
Oregano
Pepper
Salt


There you go have fun...

Ok I won't leave you with just that.

The lettuce - Pick a nice mix or some Romaine. I'm a fan of Iceberg lettuce for it's nice crispness, but it lacks in flavor. What I do like to mix a bit of it into a spring mix when I make salads so you get the nice flavors of the spring mix and the crunch of the Iceberg. I prefer to rip up the lettuce into bite sized pieces.

Tomatoes - Use any kind you like - cut them how you like or if using the smaller cherry/grape ones leave them whole. When I'm using tomatoes that have been cut I like to put a smidge of salt on them. There's feta, and capers in this dish which is very salty so a little will go a long way - All I will say is that tomatoes love salt...

Red onion - I like the look that red onions give to a dish, and I like their flavor. I usually cut them pretty fine when putting them into a salad because I don't want to bite into a huge chunk on onion. They don't have to be shaved but a thin slice is best if you ask me.

Feta - Nothing beets a good Greek feta. The French make a good one but Greek feta is my favorite. I'm lucky to have a market here that imports all kinds of feta (Greek, French, Danish, etc...) so I can get good feta when needed. If you have no other option that what's at your market - just use it... Feta is quite salty so don't go overboard with it. I tend to but that's because I love it...

Bell pepper - I would use something other than a green bell pepper - red, yellow, and orange are less bitter and usually sweeter.

Capers - Capers are essential to a Greek salad. They bring that little extra something. Most people don't use them - I beg you to do so! You will be happy with the decision!

Kalamata olives - Olives are another essential component to this salad. Just about every market caries Kalamata olives so they should be easy to find. The regular black olives really just don't work in a Greek salad if you ask me - you need something with better flavor.

The rest - I like to use the white balsamic vinegar because it has a good flavor and it doesn't darken the dish up. I put a spot of Oregano in the salad because it adds a really good flavor - you only need a nice pinch. Pepper goes without needing to explain (I hope). And we've talked about the salt - just a small pinch because we have other salty items in the salad...

Bon Appetit...

~Nikko


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Ras el Hanout

Ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. There is not one set recipe for the blend. For the Moroccan souks (spice merchants) it is a point of honor to have the most sought after version. It is extremely versatile, adding a golden color and an aromatic and enticing flavor to chicken and vegetables. Add a half teaspoon to a cup of rice or cous cous while cooking to transcend the ordinary. My favorite way to use ras el hanout is as a spice rub on lamb chops grilled on the BBQ (I will have a video of this up shortly).

This is my very, very simple recipe for the blend. There are others out there that have up to and more than 30 items in them - this one is simple and works just fine for me!

1 teaspoon ground cumin
1 teaspoon ground ginger
I teaspoon turmeric
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a small bowl whisk together all ingredients until combined well. The spice blend keeps in an airtight container at cool room temperature 1 month.

Bon Appetit...

~Nikko

Foodie Thoughts

We should look for someone to eat and drink with before looking for something to eat and drink. - Epicurus

Lamb Chops - Broiled

I've said it before, and I'll say it again - I Love lamb. Although you don't get a lot of meat off of them, lamb chops are so succulent if not over cooked. My favorite way to cook lamb is on the grill but when that's not a option I use the broiler. It's just an upside down grill right? I like lamb so much because it fits into almost every culture. It's good dressed up or just with a bit of salt and pepper...






I went with a Herbs de Provence flavor on the chops.

A normal HdP has basil, fennel, lavender, marjoram, oregano, rosemary, savory, and thyme.

I didn't have any marjoram or fennel but I didn't let that stop me - I soldiered right on...

Rub a spot of oil on the chops so the herbs stick well...

Under the broiler getting happy...

With a preheated broiler it only takes 4-7 minutes on each side. Like always - never leave the broiler when you have food in there! It could catch fire....

The finished chops! They were so delicious!

Bon Appetit...

~Nikko

Chicken Tacos for Taco Tuesday...

If you didn't know, the second Tuesday of the month is 'Taco Tuesday'. No, it's not a real thing, but why not - it sounds good... My earliest memories of tacos comes from being at "Taco Joe's" up in East Chicago. They had the best soft tacos. Every time we would go up to see my grandmother we would go by there and chow down. I was probably 4 or 5 the first time I had one, and I'll never forget how good it was. They were simple - flour tortilla, luscious port taco meat, a spot of cheese, hot sauce and that was about it. No frills either - oblong white plate stacked with 6 or 8 of the things and there you go... From what I can recall they had a very short menu and you got enough food on your plate to make you hurt if you ate it all. My mom was somehow able to get the recipe from them and one of these days I'll put it up.

Anyhow, back to yesterday's tacos - They were simple but oh so very good. I started out wanting to grill a strip steak tacos but just didn't have the energy to get into all of that so chicken inside it was...

Chicken - I had about a pound of chicken breast that I cut into chunks - a bit smaller than your normal bite size piece. I dusted them with Penzeys Adobo seasoning and sauted them to a yummy goodness. It took about 5 minutes over medium heat. There is a good Mexican spice mixture recipe twards the bottom of the page you can use if you don't have theis spice blend.
Tomatillo salsa - was made for chicken - If you haven't tried it I suggest you give it a shot. Jut a tablespoon or so on your taco will do the trick. It's very easy to make but you can find pre-made in the market. It gives a really fresh flavor to just about anything. I made mine last night - roasted a few tomatillos, jalapeno, and garlic cloves, blitzed it with some onion and cilantro - yum! Will be doing a video on making it soon. It's really good with corn chips as well...
Cilantro - I hate to admit that there was a time in my life that I didn't like cilantro. I'm not sure what I was thinking but I'm all about it now! I think cilantro adds a nice freshness to tacos...
Tomatoes - For the first time this year I was able to use a tomato off one of my mater plants. It seemed to take them forever to produce this year... Anyhoo, they're not a must but I like them on my tacos.
Green Onion - Usually I use red onion for my tacos but I didn't have any. I did have some green onion in the fridge and it was a good stand in. It tasted great on the tacos...
Queso fresco - If you use a Mexican blend cheese for your tacos (which I'll admit I often do) that you get from Kraft or whomever, queso fresco will take your taco to another level. I've been using it a lot more lately and I have to say it's a really good addition. So good in fact that my usage of the other is dwindling rapidly.
Avocado - Really do I need to go into this? Mexicanish food and Avocados go together without saying a word... I love avocados and it's not unusual for me to eat one as a snack with just a pinch of salt. Besides all that they look really great on top of a taco...

1 Lb chicken cut into small bite sized pieces
1 Tb Penzeys Adobo seasoning (or use the recipe below)
Tomatoes cut to your liking
Cilantro, cut to your liking
Tomatillo salsa - 2 Tb per taco or so
Queso Fresco - A little goes a long way
Avocado - 2 - 3 slices per taco
Green onion - 2 -4 stalks finely sliced into rounds

Heat a saute pan to medium. Mix the cut up chicken with the adobo seasoning and add to the pan. Cook chicken until fully cooked. Prepare the tomatoes, cilantro, green onions, and avocado and put into bowls. Heat the tortillas and let everyone have at it. I personally think it's best to let everyone make their own so they get what they want. Plus it's fun to make your own taco...

If you don't have any Penzeys Adobo seasoning I suggest you go get you some (www.penzeys.com)! If that's not an option give this mixture a try...

1 Tb Chili powder
1 tsp Cayenne pepper
1 1/2 tsp Cumin
1 Tb Oregano leaves
1 1/2 tsp Onion powder
1/2 tsp Coriander
1 tsp Crushed red pepper flakes
1 Tb Garlic powder
1 Tb Black pepper

Bon Appetit...

~Nikko

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I use the term Mexican food loosely - I've been to Mexico quite a few times and well lets just say there's a big difference between Tex-Mex and Mexican cuisine. They aint got no nachos and everything they make is NOT smothered in a simple Kraft Mexican blend cheese... I'm working on a nice entry called Mexican vs. Tex-Mex - make sure you read it - that is if there really is anyone actually reading these things...

Smoked Chicken Wings

What better to eat on the 4th than smoked chicken wings. I decided on wings and it was a good idea to throw them on the smoker. This was a very easy process. I went to the market and bought some wings. I washed them and cut off the nubs off the end of the wings. I created the rub for these and they turned out really dang good. I go to Fast Boys and have their grilled wings every once and a while - they're really dang good - mine turned out better! It's a nice change to have them in the smoker - it really brings out a nice flavor.

Rub:
Paprika
chipotle pepper powder
jalapeno pepper powder
cayenne pepper powder
granulated garlic
shallot salt
white pepper
black pepper

So mix up the spices - coat the wings well and smoke for about 2 hours or so - or until done to your liking.

Bon Appetit...

~Nikko

Chicken Wings Of Goodness

Chicken Wings Of Goodness

I love chicken wings. I'm not one who strays off the reservation with wing sauce - I want a nice straight forward hot sauce. You can have you're BBQ, Jerk, etc - I'll take just plain set your mouth afire hot sauce...

During football season you can find me at the local Buffalo Wild Wings watching Ohio State play almost every Saturday - Good football and good wings (and beer). I do like to have them at home every once and a while and they're easy to make. The only thing I don't like about making them at home is dealing with the oil after cooking the wings - but I don't let that stop me...

2 Tb butter
1/2 Cup Texas Pete's (or Frank's Hot Sauce)
1 tsp Penzeys Black & Red pepper

12 Chicken wings
Peanut oil for frying

In a small saute pan melt the butter over medium heat. Once melted add the hot sauce and bring to temperature. Add the pepper and mix well. Take off the heat and set aside.

Cook the chicken wings in the preheated oil at 350 degrees for 15 minutes or until fully cooked. Toss with the hot sauce and plate.

Serve with blue cheese or ranch and celery. Eat & Enjoy...

Bon Appetit...

~Nikko
CookingMyWay@hotmail.com

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Haagen-Dazs 5 Ice Cream - The Brown Sugar The Test

I love brown sugar. I always have - I eat it on my oatmeal a few times a week... This love makes it sad to report that I thought the Brown Sugar version of this fantastic ice cream tasted like burnt brown sugar... I took a few extra bites hoping that it would start to taste good but it didn't happen... One of the first times I've had an ice cream I didn't like :(

Bon Appetit...

~Nikko

Julie & Julia The Movie II

I really don't know anything about Julie Powell. I never read her blog (but would love to read it), I haven't read the book (but I ordered it), so the only thing I know is what's in the movie. I'm not sure why some of the die hard foodie bloggers are bashing her and the movie. Maybe they're pissed that they didn't think of it first? It's a brilliant idea - at least I think so. A friend and I are going to cook our way through the Cooking at Home series Julia Child and Jacques Pepin did - Actually this is something we've wanted to do forever and just haven't gotten around to it - but now it seems like a copycat thing and that kidna sucks... But we're going to soldier on and do it anyway...

Back to the movie - it was fun to see Powell's struggles with making some of the food and doing the blog but my real love of the movie were the parts with Julia Child in them. They were done so well... I have to admit I see her (Julia Child) as somewhat of a mother figure, and it was hard to see her and Paul get intimate onscreen. I had to look away. It was really neat to see her coming into cooking and her trials and tribulations of creating Mastering the Art of French Cooking. I am foodie enough to admit that a tear came to my eye when she finally got the approval letter from Knopf. As a site note a good friend of mine's (Steve The Tortilla Guy) mother has every single release of the book... I had no idea it took so long to create and get published. And look at it now...

So, if you're a foodie you'll enjoy the movie. If you Love Julia Child you'll love the movie as I did...

Bon Appetit...

~Nikko

Tumaro's Chocolate Wraps w/ Cheesecake Filling & Strawberries

Well this treat couldn't be any easier. Thanks to my buddy Steve The Tortilla guy I have some fancy Chocolate Tumaro's Tortillas Wraps. I wanted to do something a bit off the reservation with them and make them into little cups then fill them with goodness.

These were all sorts of good...

They started with a Tumaro's chocolate wrap - I took them and cut them into 4 small rounds (I used a ramekin to make it easier). They were baked in a cupcake pan at 400 for about 10 min. It was amazing to see how the flavor developed once baked - they were amazing. I added a spot of chocolate syrup to the bottoms then I filled them with some cheesecake filling (I bought the Philly pre-made stuff at the market to make it easier). Topped them with some fresh strawberries that I had put a bit of sugar on and let sit for 20 minutes - and done... The only thing I'd change for next time is to make smaller rounds and use a smaller cupcake pan so they were bite sized...

Bon Appetit...

~Nikko

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The Rice Cooker

The Rice Cooker

I'm not one who's into jumping up and down over kitchen gadgets but I love my rice cooker. It takes the thought out of perfect rice. I have a cheap Rivel one that cost less than $20.00. It does a great job weather you're doing just 1 cup or 3. I can make perfect rice on the stove, but this really does take the work out of it...

I was in 4th grade and was home after school watching cooking shows when I heard Jeff Smith say "Life's too short for instant rice" - and to this day I can't bring myself to eat instant rice.

Bon Appetit...

~Nikko

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Haagen-Dazs 5 Ice Cream - The Mint Taste Test

I drew a line in the sand and the Haagen-Dazs 5 Mint Ice Cream stepped right over it without even blinking...

These little pints of goodness are only made with only five ingredients - milk, cream, sugar, eggs and one of the following:

• Brown Sugar
• Coffee
• Ginger
• Milk Chocolate
• Mint
• Passion Fruit
• Vanilla Bean

I love the fact that they're so simple and have a 1 flavor taste so you get to enjoy and embrase that one flavor.

Refreshing was the first thing that came to mind after I took the first bite. Remember it's not a chocolate mint that you're probably used to - It's just mint! And mint it is - I really enjoyed the flavor. The ice cream is nice and creamy and the simple ingredients reminds me of what my grandmother used to make. She only made vanilla (or at least that's all anyone that I asked could remember). It was usually an event when she would make it - the whole family would come over for a bowl...

I will say I've only had one (just) mint ice cream that I like better - I had dinner at Bouchon for my birthday last year and the chef made me these things called Bouchons - 3 little chocolate pastries with ice cream ontop of each one (see photo below). The middle one was a mint ice cream - made from mint out of the chefs garden (they call it garden mint ice cream)... It was so freaking good I could have eaten a gallon of it in one sitting - it was so good you should go the the restaurant just to get the mint ice cream. Anyhow, it's better than the Haagen-Dazs mint but don't let that stop you from getting the 5 Mint - it's good too...

I'm looking forward to tasting the others that are available - we'll let you know what we think as we try them!




This was the dessert the chef made me for my birthday at Bouchon - they called it Bouchons... The chef gave me a personal tour of the kitchen (which was absolutely amazing) - he spent about 20 minutes with us on a busy night - it was a fantastic evening!

Bon Appetit...

~Nikko

French Onion Soup

French Onion Soup

Julia Child's last meal was French onion soup...

When I was in Paris last year I had French onion soup for dinner Thanksgiving night. I'll say the setting was perfect - window seat, Eiffel Tower right outside - romance - love in the air - and a bitchy Chinese maitre d' (he was pissed that he gave us the best table in the house and we only ordered soup and a cheese plate). Sadly the soup wasn't all that. The cheese plate was pretty dang good though...

1/2 Cup butter (unsalted)
4 Onions, sliced
2 Garlic cloves, chopped
2 Bay leaves
2 Fresh thyme sprigs
Kosher salt
Freshly ground black pepper (white pepper sucks)
1 Cup red wine
3 Heaping tbsp all-purpose flour
2 Quarts beef broth
1 Baguette
1/2 Lb Gruyere, grated (or more if your a cheeseaholic)

In a large pot, melt the butter over medium heat. Once melted add the onions, garlic, bay leaves, thyme, salt, and pepper - cook until the onions are very soft and caramelized. This will take about 25 minutes or so. Add the wine and bring to a boil. Reduce the heat and simmer until the wine has evaporated and the onions are dry - about 5 minutes or so. Remove the bay leaves and thyme sprigs. Add the flour into the pot and stir in with the onions. Cook the mixture on a medium-low for a few minutes then add the beef broth. bring it up to a simmer and cook for 10 minutes. Add a few pinches of salt and some pepper. Ladle the soup into oven proof bowls and float a few of the baguette slices in each bowl. Divide the cheese up and top the bowls well. Put the bowls on a baking sheet and stick them under a pre-heated broiler for 3-5 minutes or until bubbly and golden brown.




A lot of places in Paris gave you a little plate of olives to snack on before your meal...

I spent some time at the Eifel Tower before our dinner - it was a grand time. It was snowing up at the top but no snow was making it down to the ground. FREEZING

Not that it matters but my x-wife makes the best French onion soup I've ever had. She use provolone and mozzarella cheese on top of hers instead of Swiss though...

We will be doing a French onion soup video soon so keep coming back!

Bon Appetit...

~Nikko

Jeffrey Saad's Harissa Steak Sandwich - I Think...

I was quite shocked that Jeffrey Saad didn't win this seasons Next Food Network Star. I remember when they said Melissa's name I said WTF? He was ripped if you ask me, I think Melissa will put up an ok show but nothing like what he would have done. His passion for food was unmatched on the show...

I had saved the show on the DVR and after watching it a few times this is what I came up with for his recipe...

For the steak:

1 New York strip steak
3 Tbsp Harissa
Salt and pepper

For the mayo:

1/2 Ccup mayo
1 Tbsp Harissa
1/4 Cup fresh chopped mint
1/4 Cup sun-dried tomatoes, chopped
2 cloves of garlic chopped
1 Tbsp olive oil
Pinch of salt

1 Baguette
1 Yellow tomato, sliced
2 Cups arugula

Pat your steak dry and season it with salt and pepper. Rub on 1.5 tbsp of harissa on each side of the steak. Grill to a medium-rare but no more than a medium (that would disrespect the steak).

Heat a small sauté pan to medium and add the olive oil. Once to temp add the mint and garlic and cook for about 30 seconds or so. You will start to smell the garlic and mint. Add the sun-dried tomatoes and a pinch of salt. cook for another 30 seconds then remove from the heat and mix into the mayo. Add the Harissa to the mayo mixture and mix well.

Break down the baguette to make two sandwiches. Grill the bread for a few minutes just to get some color on it. Spread the mayo on both sides of the bread. Cut the steak on the bias and lay across the bread. Top with the tomato and arugula. Eat & Enjoy...

Just a note about Harissa - before it is cooked it has quite a punch. It's spicy, very spicy... Once cooked it mellows out a bit on the spicy heat side, but the flavor explodes! I like it on eggs...

Bon Appetit...

~Nikko
CookingMyWay@hotmail.com

Harissa Steak Salad...

Lombardi's Coal-Fired Pizza Oven - New York City

Lombardi's Coal-Fired Pizza Oven - New York City

There's something about pizza that's cooked in a Coal-fired Oven. The taste really is different that anything you will find from a gas or wood-fired oven.

I finally had the chance to go to Lombardi's and I enjoyed every minute of it. The pizza was really good - and getting an up-close and personal look at their oven was really cool. The crust was absolutely fantastic. It had that flavor that only a coal-fired oven can give you. The only problem with my visit was that it was after spending a whole day at the Fancy Food Show so I really wasn't all that hungry. I had two slices of my pie and took the rest to go. I ended up giving it to some urban outdoorsman by my hotel.

Bon Appetit...

~Nikko
CookingMyWay@hotmail.com

My Pizza!

A Slice Of Pie!

The Coal-Fired Oven


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The Greek Chicken Dinner

The Greek Chicken Dinner

Well I'm Greek and I love Greek food - not a stretch there right? The odd thing is that I cannot ever remember having anyone in the family ever roast a chicken. It was made 100 other ways but never roasted whole. My Yia Yia Sofia (off the boat from Greece great grandmother) would break down the chicken then roast it but never whole.

Anyway, I wanted to make a special dinner and I decided on a nice roasted Chicken.




I started the meal with a quick and easy appetizer plate with Kalamata Olives, ajavar (a spicy red pepper dip), hummus, feta, and some, baked pita strips (pita, a dash of olive oil, & Penzeys Greek seasoning baked in the oven).










The chicken was quite simple - I took a roaster, washed it out and trimmed all the excess skin/fat off. I coated it well under the skin of the breasts, thighs, and legs with Penzeys Greek seasoning, salt, pepper, and a bit of extra oregano. I squeezed the juice from 2 lemons over the top of the bird and shoved as many halved lemons, and a handful of garlic cloves up it's bum as I could. I wash and slice the taters and placed them in the bottom of the roasting pan. I drizzled them with some olive oil, salt, pepper, Greek seasoning, and mixed them well so they were all coated well.

Preheat the oven to 400F - Roast for 2 - 2.5 hours

There was some Greek salad as well but the photo of it didn't turn out so well... Simple salad greens, thinly sliced red onion, olives, feta, oil and white balsamic vinegar.




Dessert consisted of some greek treets I picked up at the store (Hala here in Jacksonville). They were good and rounded out the meal...





There was enough food to feed 4 hungry people so we had plenty of leftovers. The next day we made Greek chicken and potato hash - but that's another story...

Bon Appetit...

~Nikko
CookingMyWay@hotmail.com





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Candy

For the most part, anything made with chocolate is better in the UK. Now there are a few chocolate things I'll take that are made here in the USA over the UK version but not many. M & M's from the UK are my absolute favorite but I'm also partial to their Mars bars (and they make for pretty funky photos too). I'm not sure what the point of this post is but if there's anyone in the UK who wants to send me some M & M's I'll be more than happy to take them...

Bon Appetit...

~Nikko

Zucchini, Squash & Onions - Almost Healthy Food Warning

Zucchini, Squash & Onions

Yes believe it or not sometimes I eat food that's almost healthy for you. I guess you could go ahead and say this was healthy food but there are a few tablespoons of butter in the dish.

I did all the prep work for this dish with one of those little hand held mandolin slicers - It only took a few minutes to do...


1/2 Cup red onion, thinly sliced
2 Cups zucchini, thinly sliced
2 Cups Squash, thinly sliced
2 Tbsp butter
1 Tsp salt
1 Tsp black pepper (white pepper sucks)

In a large pan melt the butter over a medium heat. Once melted add the red onion and a pinch of salt. Let the onion cook for 3-5 minutes or until it starts to become translucent. Add the zucchini and squash, add a few pinches of salt and some pepper, then mix the onion through. Let cook stirring occasionally for about 10 minutes. You want some of the zucchini and squash to maintain a crisper texture. Once cooked to your liking, drain off any liquid that was drawn from the veggies. Eat & Enjoy!

Bon Appetit...

~Nikko

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