07/19/2010
Cooking out nutrition
(2 Comments)
roadhouse327's Blogs
Chef Zach's Test Kitchen
7/26
After living the life of a linemen for 4 years I have come to have some significant knowledge on food and grilling, baking, cooking, etc. I figured I would test out healthy recipes and review them here as often as I can. If you have any recipes you always wanted to try but never really had the courage or time to give it a go, bring it here and I’ll bring it into the test kitchen to my sous chefs, who also happen to be family members. I am no professional cook but I do know how to grill and cook pretty well and if it’s healthy enough I’ll test it out…
7/29 Kitchen Update:
It’s funny how as soon as the first summer you have a car comes around you become the family chauffer… well unfortunatley that is exactly what I have become and have not yet been able to test out any meals just yet… but have no fear because today marks the day of the official opening of Zach’s Test Kitchen ( pending any other chauffering) Check back in tomorrow for an update
“That outdoor grilling is a manly pursuit has long been beyond question. If this wasn’t firmly understood, you’d never get grown men to put on those aprons with pictures of dancing wienies and things on the front and messages like ‘Come ‘n’ Get It”
]William Geist, ‘New York Times Magazine’
7/30
Well take a wild guess what I had to do last nite. Not only did I have to become the chauffer, a local football team asked me to help run agilities and teach fundamentals to their linemen so my day was shot. However, like my other cliche quotes and philosophies I will use another one… which is the word ONE Offer No Excuses. And tonite I will ONE and finally cook. Check back in later this weekend…
“He that is good for making excuses is seldom good for anything else.” ~Benjamin Franklin
8/2 Crabby Cakes
Yesterday I went crabing off the jersey shore. I think we caught well over 200 crabs, maybe a little more. Anyway here is how I plan to prepare the crabs tonight…
Crab Cakes
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers
(recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Crab Salad
Ingredients
1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges
Directions
In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
After living the life of a linemen for 4 years I have come to have some significant knowledge on food and grilling, baking, cooking, etc. I figured I would test out healthy recipes and review them here as often as I can. If you have any recipes you always wanted to try but never really had the courage or time to give it a go, bring it here and I’ll bring it into the test kitchen to my sous chefs, who also happen to be family members. I am no professional cook but I do know how to grill and cook pretty well and if it’s healthy enough I’ll test it out…
7/29 Kitchen Update:
It’s funny how as soon as the first summer you have a car comes around you become the family chauffer… well unfortunatley that is exactly what I have become and have not yet been able to test out any meals just yet… but have no fear because today marks the day of the official opening of Zach’s Test Kitchen ( pending any other chauffering) Check back in tomorrow for an update
“That outdoor grilling is a manly pursuit has long been beyond question. If this wasn’t firmly understood, you’d never get grown men to put on those aprons with pictures of dancing wienies and things on the front and messages like ‘Come ‘n’ Get It”
]William Geist, ‘New York Times Magazine’
7/30
Well take a wild guess what I had to do last nite. Not only did I have to become the chauffer, a local football team asked me to help run agilities and teach fundamentals to their linemen so my day was shot. However, like my other cliche quotes and philosophies I will use another one… which is the word ONE Offer No Excuses. And tonite I will ONE and finally cook. Check back in later this weekend…
“He that is good for making excuses is seldom good for anything else.” ~Benjamin Franklin
8/2 Crabby Cakes
Yesterday I went crabing off the jersey shore. I think we caught well over 200 crabs, maybe a little more. Anyway here is how I plan to prepare the crabs tonight…
Crab Cakes
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers
(recommended: Ritz)3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Crab Salad
Ingredients
1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges
Directions
In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
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Comments
As far as cleaning goes, the best way to keep your grill clean is to grill on tin foil. However if you like your grill marks as much as I do , I use the steel brushes to clean the grill the next time I use the grill. For example if i grill chicken one day with a sauce that disperses over the surface of the grill, I will leave the mess I made and the next time I grill when I preheat it the grill Ill brush off the excess sauce before I place my meat or veggies on.
Type of grill, coal, cleaning procedure, utensils ect..