Chris Bunk.com

I love espresso martinis. For those like me who do not like Redbull they are the perfect drink to both pep you up and get your drink on. The only problem is you can't get them at many bars and they can easily run you $10+ a piece. The obvious solution for those with espresso makers is to make your own. However you need to think ahead and have chilled espresso ready to go unless you want an extremely watered down martini from mixing very hot espresso with ice cubes. Last week I came up with a great way to overcome this problem.

Rapidly Cooled Last Minute Espresso Martinis
* Your favorite expresso martini recipe can easily be substituted.

1 shot of espresso
1/2 shot of baileys
1/2 shot kalluha
2 shots vanilla vodka (I use Stolli)

Take a large bowl and fill with ice, water and salt. I got the idea for salt water vs. regular water from a Myth Busters Episode where they experiment with ways to rapidly chill a 6 pack.

Make your espresso. Pour the very hot fresh espresso in a large zip lock bag and then place the bag into the iced salt water bath making sure to not let any of the salt water mix with the espresso. Add in the other ingredients and mix while still in the bag. The mixture was chilled in only a few minutes when I did it. For an added chill you can place ice water in your martini glasses and empty it before serving like some martini bars do it.

Posted by BunkAsInBed at 01:31 AM | Permalink | Comments (0)

I tried this recipe out during a recent visit back home to Connecticut. It was not that difficult, made a nice presentation, and was very tastey. This recipe was taken from www.whatscookingamerica.net

1 small fresh ripe pineapple, with leaves attached
1 medium onion, cut into 1/2-inch cubes
8 mushrooms, cut into 1/2-inch cubes
1/2 sweet red bell pepper, cored, seeded, and cut in 1/2-inch cubes
1/2 sweet orange or yellow bell pepper, cored, seeded, and cut in 1/2-inch cubes
8 to 10 raw large shrimp, peeled and deveined
4 tablespoons butter
Freshly ground black pepper to taste
4 tablespoons rum or brandy

Preheat the oven to 300 degrees F. Using a sharp knife, cut pineapple in half lengthways from top to bottom, leaving leafy crown on each half. Leaving a 1/2-inch-thick shell, remove the core and flesh; discard core and cut half of pineapple flesh into 1/2-inch chunks (reserve remaining pineapple for another use); set aside. NOTE: Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish. Turn the empty pineapple skins upside down on a tray to drain.

Place the pineapple shells with fronds still attached on a rimmed baking sheet. Wrap pineapple tops in aluminum foil to prevent browning. Warm in the oven until ready to serve. When ready to use, Remove from oven and place on individual serving plates.

In a large frying pan or wok over medium-high heat, sauté shrimp in butter for approximately 4 to 5 minutes or until shrimp have turned pink and opaque in center (cut to test). Remove from pan with a slotted spoon or spatula to a plate; set aside.

Add onion, mushrooms, and bell peppers to hot butter; sauté approximately 5 minutes or until vegetables are slightly soft. Add pineapple, shrimp, and black pepper, stirring until just warm. Remove from heat. Using a slotted spoon, divided the pineapple mixture among the hot pineapple shells. Sprinkle lightly with shredded coconut.

In a small saucepan, heat the rum just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

To serve, ignite warm rum with a long match. NOTE: Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as your light the fumes. Using a ladle, pour flaming rum over each pineapple boat.

For additional information on how to flambé, click here.

Makes 2 servings.

Posted by BunkAsInBed at 12:02 PM | Permalink | Comments (0)

Makes 4 fillets
Total time: 40 minutes

1 cup tomato, seeded, chopped
1 cup leeks, thinly sliced
½ cup green bell pepper chopped
1 T. garlic minced
4 red snapper fillets (6 oz. each), boned and skinned
½ cup coarse bread crumbs
½ cup Parmesan cheese, grated
½ cup plain potato chips, crushed
½ t. paprika
¼ t. cayenne
2 T. unsalted butter, melted
1 T. scallion, thinly sliced
Lemon wedges

Preheat oven to 450 degrees

Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.

Arrange fillets on top of vegetables; season with salt and pepper to taste.

Combine crumbs and next four ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork.

Sprinkle with scallion and serve with lemon wedges.

Fish options
Snapper alternatives:

Don’t get hung up on using red snapper—it can be hard to find. Why? To reduce over fishing, fresh snapper is only available for about the first ten days of each month. But that’s okay. Flounder, tilapia, and other flat fish fillets work fine. Cooking time runs about 10 minutes for each inch of thickness (that includes the tomato layer and breading).

Posted by BunkAsInBed at 09:47 PM | Permalink | Comments (0)

1 Cup Whiskey
3 Eggs
1 can sweetened condensed milk
1 pint heavy cream
1 tablespoon chocolate syrup
1 teaspoon instant coffee
1/2 teaspoon coconut extract

Mix in blender
Chill overnight

Note: I usually add more whiskey then the recipe calls for.

Posted by BunkAsInBed at 01:21 PM | Permalink | Comments (0)

Credit to the parents for passing on this family recipe

3 sticks celery chopped
2 large onions/and or shallots chopped
1 stick butter
1 lb loose sausage (Jimmy Dean)
4 apples, peeled, cored & chopped (I like granny smith)
1 bag seasoned bread stuffing
Apple juice
I large casserole dish with cover

Brown sausage & crumble, place in casserole dish.
Sauté celery & onions in butter until soft. Add to dish.
Mix in bread stuffing & apples
Moisten to taste with apple juice

Cover & bake for around 35-40 minutes @ 350

Posted by BunkAsInBed at 09:34 AM | Permalink | Comments (0)

Mile-High Lasagna Pie

Prep time: 50 min. Bake time: 60 min.
14 dried lasagna noodles
2 tablespoons olive oil
1 1/2 cups finely chopped carrot (3 medium)
2 cups finely chopped zucchini (1 medium)
4 cloves garlic, minced
3 cups sliced fresh button mushrooms (8 ounces)
2 6-ounce packages prewashed baby spinach
2 tablespoons snipped fresh basil
1 egg, beaten
1 15-ounce container ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 26-ounce jar tomato-and-basil pasta sauce 2 1/2 cups)
2 cups shredded Italian fontina or mozzarella cheese (8 ounces)
Rosemary sprigs (optional)

1. Cook noodles according to package directions; drain. Rinse with cold water. Drain well; set noodles aside.

2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrot, zucchini, and half of garlic. Cook and stir about 5 minutes or until crisp-tender. Transfer vegetables to a bowl. Add the remaining oil to the same skillet; heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir 1 to 2 minutes or until spinach is wilted. Remove with a slotted spoon to another bowl; stir in basil. Set aside.

3. Combine egg, ricotta and Parmesan cheeses, salt, and pepper. Set aside.

4. Preheat oven to 375. To assemble pie, in the bottom of a 9x3-inch springform pan spread 1/2 cup of pasta sauce. Arrange 3 to 4 cooked noodles over sauce; trim and overlap as necessary to cover sauce with one layer. Top with half of spinach-mush¬room mixture. Spoon half of ricotta cheese mixture over spinach mixture.

S. Top with another layer of noodles. Spread with half of remaining pasta sauce. Top with all of zucchini¬carrot mixture. Sprinkle with half of fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and the remaining ricotta cheese mixture. Top with another layer of noodles and remaining sauce. Gently press down pie with the back of a spatula.

6. Place springform pan on a foil-lined baking sheet. Bake in preheated oven about 60 minutes or until heated through, topping with remaining fontina cheese for the last 15 minutes of baking. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove sides of pan. If desired, garnish with rosemary sprigs. Makes 10 servings.

Your imagination can't do this dish justice. Because you make it round and it is layered with so many different colored ingrediants the display can't be beat....well maybe by the taste it can.

Posted by BunkAsInBed at 04:24 PM | Permalink | Comments (0)

Here's a quick easy recipe you can do with pesto.
- Chicken Breasts
- Two Tomatoes slices per chicken breast
- Pesto
- Preferred Cheese (I used Monterey jack)

I threw some pesto and the chicken breasts in a bowl and mixed it around until the chicken was coated. I then
placed the breasts on a cookie sheet covered with tinfoil. I placed the chicken into an oven pre-heated at 400 degrees. I cooked for 10 minutes, flipped, then cooked for ten minutes more. I then placed two tomatoes slices on top of each breast and covered with your favorite cheese shredded. I placed the chicken in for another five minutes and served. It was easy and tasty!

Posted by BunkAsInBed at 12:09 PM | Permalink | Comments (0)

2 2" thick pork tenderloin medallions
2 red apples
1/2 cup grated cheese (I used a garlic cheese)
1 cup chopped yellow onions
1/4 cup breadcrumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Preheat the oven to 500 degrees. I began by sauteing diced apple (about 3/4 of an apple), onion, and 1/2 of all the seasonings combined (You may recognize it as essence of Emeril) until the apples are softened. I then mixed that together with the grated cheese. I sliced the tenderloins creating a pocket to stuff the tenderloins. If done again I might experiment with digging out a bit of the center to create a bigger pocket. I then stuffed the tenderloins with the mixture with as much as would fit into the pocket. I sprayed the outside of the tenderloins with some oil and then rubbed the remainder of the seasonings on all sides of the tenderloin. I placed the tenderloins on a cookie sheet into the oven and cooked on each side for 20 minutes on each side. This was too long and the only mistake in the recipe. I based this on another recipe I found for baking a stuffed tenderloin of this size on the web told me the wrong time. I would guess 10-15 minutes on each side would work allot better. I served over a bed of couscous and garnished with the remaining apple slices.

I rank this recipe with 8 out of 10 and it could have been a nine if I cooked it less. I will definitely do this recipe again.

Posted by BunkAsInBed at 01:00 PM | Permalink | Comments (0)

So Its been over a week since I've been to the grocery store so I have nothing fresh in the house. I have chicken defrosted. I look in my cabinets wondering what I can put together. I see a can of spinach and a can of chick peas. Can those be combined together in a meal? At the same time my roommate is so hungry he is saying he doesn't care if I throw the chicken breast in the microwave and cover with ketchup because he is so hungry. Google for a minute and only find Indian and Mediterranean dishes that have dared to combine these ingredients. Roommate whining in the background I decide to try it anyway. Here is the recipe I came up with.

2 Chicken Breasts
4 cloves Minced or pressed garlic
2 Tbs oil
3 Tbs Balsamic Vinaigrette
6 Tbs Sherry
Splash of lemon juice
1 can of spinach
1 can of chick peas
Pimentos to taste
Seasoned salt
Pepper

Sautee garlic in oil for a minute. Brown chicken breasts. Next add balsamic, sherry, lemon, and seasonings. Cover and cook for about 4 minutes to reduce sauce. Add in pimentos, spinach, and chick peas and continue cooking until chicken is fully cooked. I served the dish over a bed of couscous. Sorry for the lack of exact cooking times but I pretty much winged.

The dish came out very good; the only thing I think I would change in the future would be to use fresh spinach instead. I think this recipe just goes to show that if you stock your cabinets with interesting random ingredients that you can come up with new, interesting, and creative meals.

Posted by BunkAsInBed at 11:11 AM | Permalink | Comments (0)

Recipe originally from http://www.bassonhook.com/fishforfood/tilapiarecipes.html

4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsley
salt and freshly ground pepper

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Makes 4 servings

Overall I would consider this a decent recipe. I eyeballed the lime juice and used a little too much causing it to be too citrusy. I combined this with my wilted spinach recipe.

Posted by BunkAsInBed at 08:41 AM | Permalink | Comments (0)

Well decided to get real adventurous for dinner last night. The results were so so but I think trying this again with some adjustments could work out. Here is the recipe I concocted.

Enough for two large 2 Servings
- 2 pieces of skinned salmon
- 3 potatos skinned and shredded
- 4 T lime juice
- 2 T honey
- 8 T Balsamic Vinegar
- 3 T minced Cilantro
- Black pepper
- 3 Pinches of flour
- 2 T Water

So I flopped down and flattened 1/2 the shredded potato with black pepper into a frying pan that had a decent amount of oil in it in two blobs that matched the size of my salmon pieces. I then immediately placed my salmon on the potato. I fried for about 5 minutes then put the rest of the potato on top of the salmon pieces, flattened it down and flipped em, and fried for another 5 minutes. I then placed them in a casserole dish for another 8 minutes in an oven preheated at 350 degrees. After placing the Salmon in the oven I put the other ingredients in the in an itty bitty frying pan and med-low heat and simmered for the 8 minutes. When the Salmon was done I drizzled the reduction over the pieces and served with some fresh corn on the cob.

So the Result:
I liked it but not allot. My roommate, the other eater, said he liked the potato encrusted salmon and liked the reduction sauce he just didn't like them together. He said the reduction took away from the taste of the Salmon. My conclusion is I may try the encrusted Salmon again but maybe try something simple like sour cream, or apple sauce on top to make it similar to a potato pancake. Another possibility would be some cheese melted over top of it. The reduction I could see best used on a grilled piece of tuna.

Posted by BunkAsInBed at 03:26 PM | Permalink | Comments (0)

This dish was inspired by a recent trip to the Wild Mango Restaurant where I had a wilted spinach carmalized with pine nuts recipe. I wanted to duplicate it but haven't done anything like this before. I had spinach and pine nuts so why not try. I first did some research on wilted spinach recipes and came up with entries like this one. I then decided to add some yellow peppers in and had to make some gametime adjustments because I felt the recipe didn't yield enough mixture. Here was my final recipe.

Continue reading "Wilted Spinach Lemon Salad with peppers" »

Posted by BunkAsInBed at 12:59 PM | Permalink | Comments (0)

I have a little secret to admit....this is off the bad of a taste of Thai peanut sauce package. This is such a good recipe though I need to post it. It is so good I don't even know what I would do to vary its ingredients.

Peanut Sauce
- 1 can coconut milk
- Package of peanut sauce mixture
Mix together. Bring to boil. Reduce heat and simmer for 5-10 minutes

Main Dish
- 1 lb of shrimp
- Fresh cilantro
- Bean sprouts
- chopped unsalted peanuts
- lime juice / lime wedges
- 1 tbs soy sauce
- 1lb pasta

Sauté shrimp. Add soy sauce, bean sprouts, and peanut sauce. Once heated mix together with pasta. Serve garnished with lime wedges(or just sprinkle lime juice on dish), chopped peanuts, and chopped cilantro.

Real quick and easy! It has always been a hit.

Posted by BunkAsInBed at 11:14 AM | Permalink | Comments (0)

This is a recipe I never make the same twice but am going to post the most recent version I concocted with some of my more successful variations. Note I never actually measure out my spices so I'm just guessing on amounts here.

- 1 lb Italian sausage (hot or mild)
- fresh rosemary
- oregano, thyme, ground pepper, and basil to taste
- 1 can artichoke hearts
- 1-2 can stewed tomatoes (fresh work well too)
- 1 lb pasta
- 2/3 pint of heavy cream
- garlic (about 4 cloves)

Cook pasta separately while browning sausage mixed with seasonings and pressed garlic. Dice drained artichoke hearts and add into pan. Drain stewed tomatoes and add in. Add more seasonings as needed. When almost done add cream let stew together on med-low for about 4-6 minutes. Mix sauce and pasta and serve.

Now the variations that have worked well.
- Instead of cream make a sauce with white wine, flour, a little butter, and lemon.
- don't use any sauce at all or cream.
- Use allot of fresh cilantro
- Add lots of Cajun seasoning

Let me know if you come up with other good variations.

Posted by BunkAsInBed at 10:54 AM | Permalink | Comments (0)

My Sister, Nicole's, famous recipe for homemade cesar salad.
- Juice from 1/2 a lemon
- 2/3 cup olive oil
- 2-6 cloves of garlic pressed
- 2 squirts of anchovie paste
- block o' romano cheese
- 1 - 2 tbs. egg beaters (optional)
- fresh romaine lettace

Prefereably the night before mix lemon juice, olive oil, garlic, anchovie paste, and the optional egg together. I didn't use egg when I made it and I don't think it needs it. Stir dressing together and let it sit so the flavors have time to mingle. When serving our over romaine lettace leaves and add in freshley grated romano cheese.

Thanks Nicole!

Posted by BunkAsInBed at 10:47 AM | Permalink | Comments (0)

While cooking a steak is one of the easiest things to cook cooking it right is an art. With a good cut of meat I like putting on very little seasoning or marinate to let the meat's natural flavor come through. Recently while cruising around one of my more favorite new cooking blogs I cam accross Cooking for Engineers. The format of the recipes on this site is very unique. Very often they cover simple recipes really really well making it ideal for begining cooks. While looking through their steak recipes I noticed them mention that you should crank up the grill cook for two minutes on each side, then crank down the grill and cook the steak the remaining time on a low heat. I tried it the other night and produced a very well cooked steak (Having really good quality meat helped too). Just in case I'm not the only one who thought steak should be cooked at a constant temperature I thought I'd pass this tidbit on.

Posted by BunkAsInBed at 09:37 AM | Permalink | Comments (5)

Had some friends over for dinner and decided to make up some Salmon cakes. This was my second time making them. The first time I stuck to this recipe. This time I made some variations. I used a combined fry then bake cooking strategy to ensure the cakes were better cooked all the way through. I also added some red bell pepper because allot of different Salmon cake recipes seemed to include them. My recipe was as follows:

Makes eight 2 1/2- by 3/4-inch cakes

• 1 1/4 pounds salmon fillet


• 1 slice of white sandwich bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)


• 2 tablespoons mayonnaise


• 1/4 cup finely grated onion


• 2 tablespoons chopped fresh parsley


• 3/4 teaspoon salt


• 1 1/2 tablespoons lemon juice from 1 lemon


• 1/2 cup unbleached all-purpose flour


• 2 large eggs, lightly beaten


• 1 1/2 teaspoons plus 1/2 cup vegetable oil


• 3/4 cups panko


• 1 chopped red bell pepper

2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until lightly browned, about 1-1/2 minutes. Flip and repeat on second side, about 1 1/2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds. Bake for 8 minutes in preheated oven at 450 degrees then serve immediately, with Creamy Lemon Herb Dipping Sauce.

Lemon Dipping Sauce Recipe
My only variation on this one was adding lemon zest.

Chipotle Style Rice
Cooked white rice with lemon juice, chopped fresh cilantro, and a little salt.

Avocado Tomato Salad
Mixed up Ripe Avocados, Diced Tomatoes, Lime Juice, Cilantro, Chili Powder, Salt.

Broccoli
I also served some steamed broccoli with lemon juice and butter.

Posted by BunkAsInBed at 11:20 AM | Permalink | Comments (0)

The secret to good garlic bread in my opinion is lots of garlic and the right cheese. What is the right cheese? Asiago!!!! Sometimes I mix in a little mozzarella as well but usually just use Asiago.

1 loaf French bread
1 head of fresh garlic (some people may want to use less)
1/2 stick of butter

Soften butter a little. Mix in an entire head of garlic pressed (tone down if cooking for a date, no need to worry about vampires after eating this). Add in about 1/2 - 1 pint container of shredded Asiago cheese. Mix together. Chill if you over softened the butter. It should be the consistency of a soft spread. Cut the loaf with diagonal 4/5 cuts separated by about 1 1/2". Cutting diagonally maximizes surface space for the spread. Smear a healthy amount of spread into each slit. Wrap with tinfoil leaving a little bit of the top of the bread exposed. Bake in oven for about 20 minutes at 350 degrees. Props to Dad for perfecting this recipe.

Posted by BunkAsInBed at 11:32 AM | Permalink | Comments (2)

I saw a few similar recipes on the web, modified them to coincide with what I had in my kitchen and came up with this simple recipe.

1 1/4 lbs. Salmon
2-3 Tbs. Pesto
Small handful of pine nuts
1 tomato

Preheat oven to 400. In a bowl I mixed pesto, pine nuts, and the tomato chopped and seeded. I sliced open the salmon along its side about 3/4 of the way through. I stuffed in the mixture. I baked the salmon on a cookie sheet for 8 minutes with the skin side up, flipped, then cooked for about another 7 minutes. I'm sure cooking time will vary depending on the thickness of the salmon

Posted by BunkAsInBed at 10:15 AM | Permalink | Comments (2)

Thanks Mom for this great recipe, always one of my favorites. This is a great appetizer for someone elses party. Do the prep work the day before. You only have to spend a very little time doing the final prep.

1lb cooked and crumbled italion sausage removed from casings
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey jack cheese
1 cup of prepared Hidden Valley Ranch (original) salad dressing mix.
1 can (2.25oz.) sliced olives
1/2 cup chopped red peppers
1 package fresh won ton wrappers.
Vegetable oil

Take greased mini muffin tin. Place a won-ton in each hole. Using a shot glass to push in the wontons prevents rips in the wonton and promotes good form. Lightly brush won-tons with oil. Place in oven preheated to 350 for 5 minutes or until lightly browned. Repeat until all wontons are done(Usually about 54 in a package of wontons). When cooled store in ziplock bag. Wrappers stay good for many days. Becareful not to crush them before use though.

For mix take sausage and brown. Drain fat then pat sausage to remove additional fat. Mix with all remaining ingrediants together in bowl refridgerate until ready.

When ready to cook place shells on cookie sheet. Fill with stuffing. Bake at 350 for about 5 minutes or until cheese is bubbly. Then serve.

Posted by BunkAsInBed at 02:35 PM | Permalink | Comments (1)

My Roomate, Jeff Hawley, came across what I have to describe as the best Salmon recipe ever. My mouth waters just thinking about it. This is definately a must try recipe:

***Grilled Salmon***
2 Salmon fillets - --6 oz ea skin intact
1 tablespoon Ground coriander
2 teaspoons Mustard seed
1/2 teaspoon Ground cumin
1/2 teaspoon Coarsely-ground black pepper
1 tablespoon Brown sugar
1 pinch Salt
Mixed peppers for grilling --quartered

***Corn Salsa***
2 cups Fresh or frozen corn kernels --blanched in Salted water 2 minutes --drained cooled
1/4 cup Finely diced red onion
2 tablespoons Olive oil
2 tablespoons Fresh cilantro --chopped
1 lime, Juiced
1 teaspoon Jalapeo pepper --seeded diced
1 teaspoon Brown sugar
1 pinch Ground cumin
1 pinch Chili powder
1 pinch Salt
Grilled Spice-Rubbed Salmon: Combine spices in a small bowl. Rub mixture over fillets. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to medium heat and place fish skin-side down on grill. Place peppers on grill. Cook fish 5 to 6 minutes, then carefully flip over. Cook peppers until charred, but still firm. When fish is cooked, transfer to serving plate and garnish with corn salsa and grilled peppers. Corn Salsa: Combine all ingredients in a bowl.

Original Recipe URL

Posted by BunkAsInBed at 09:14 AM | Permalink | Comments (0)

Today in Westlake was a gorgeous day with temps around 70. With the first nice day of the year what should you do? BBQ of course. Well this time my friends visiting from Norway came over and prepared a feast. Besides the normal BBQ cuisine prepared there will was an especially nice treat

Smirnoff Ice Sorbet
Fill a bunch of wine glasses up with Smirnoff Ice
Place in freezer, stiring occasionally.
In about 4 hours you will have an icey treat perfect for warm summer days.

Posted by BunkAsInBed at 09:45 PM | Permalink | Comments (0)

Well the food gods have spoken to me. Chris, you and your friends have honored us with your tastey meals, We shall bestow upon you a personsal chef to preapre some meals for you in appreciation....and not only that but all you need to do is cover the cost of groceries. What chef can I get I say to the gods? Your favorite Westlake restuarant, Affamatos, the one that closed many months ago. Thanks you food gods, thankyou!

Well to make a long story short a friend of a friend of a friend is Jason Molonari, former chef of Affamatos. He is now starting a personal chef business and wanted some test subjects before starting. The way it works is he comes to your house, finds out how many meals your looking for, and what you like and don't like. He then goes shopping and comes and preapres a certain amount of meals (2 weeks in our case). Some stuff gets frozen, some stuff gets refridgerated, some stuff is fresh. With minimal preparation (typically heat in sauce pan, bake in oven, or put in microwave) you have a gourmet meal prepared.

Interested in this service for youself? Here's his contact information.

Jason Molinari
14512 Harley Ave.
Cleveland, OH 44111
cell: 216.534.3304
land: 216.252.5469
email: jason@molinariscullinary.com
website: www.molinarisculinary.com

Posted by BunkAsInBed at 11:57 PM | Permalink | Comments (4)