Jayar OFF THE RADIO

Valentine dishes from Chef Doug

2012-02-03T14:57:00.001-08:00

Find Chef Doug at www.funwithfoodcatering.com

Rosemary Grilled Lamb Chops with Cranberry

Makes: 2 servings

Cranberry and Peppered Apple Relish (makes about 1 cup)
• 1/8 cup dried cranberries
• 1/8 cup apple juice, heated
• 1/2 Granny Smith apple, chopped into 1/2-inch pieces
• 1/8 cup fresh or frozen cranberries
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon course ground black pepper
• 1/2 teaspoon brown sugar, packed
• Pinch salt

Grilled Lamb Loin Chops
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 double-cut Fresh Lamb loin chops
• 2 teaspoons sea salt
• 2 teaspoon coarse ground black pepper
Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour. Grill over medium-hot coals about 20 minutes or to desired degree of doneness. Use meat thermometer to test lamb, medium-rare 145 degrees F, medium 160 degrees F or well done 170 degrees. Serve with Cranberry and Peppered Apple Relish.

White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis
Serves:
4 servings

Ingredients
• 5 ounces good quality white chocolate
• 1/4 cup (4 tablespoons) unsalted butter
• 2 large eggs, separated
• 2 teaspoons Grand Marnier liqueur
• 3 tablespoons sugar
• 2/3 cup cold heavy cream
• Raspberry Coulis, recipe below
• Chocolate Meringue Shells, recipe below
• 1/2 pint fresh raspberries, garnish
• Sprigs fresh mint, garnish
Directions
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. Add the Grand Marnier and mix well.
In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.
In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
Cover and refrigerate until ready to serve.
Raspberry Coulis:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)
Chocolate Meringue Shells:
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, sifted
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)

To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.

Christmas dinner recipes from Chef Doug

2011-12-19T10:34:00.001-08:00

this was amazing!!!!
check out Chef Doug at www.funwithfoodcatering.com

Garlic Prime Rib

Servings 15

Ingredients
• 1 (10 pound) prime rib roast
• 1 cup garlic, minced
• 2 tablespoons olive oil
• 1 cup kosher salt
• ½ cup cracked black pepper
• ½ cup water
Directions
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and water. Spread the mixture over the fatty layer of the roast.
2. Preheat the oven to 500 degrees F.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Coffee-Toffee Pecan Pie
Serves eight.

3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 Pie crust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
________________________________________
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Brazillian Gourmet Friday!

2011-10-24T08:39:00.000-07:00

Chef Doug stopped by to help us create some amazing Brazillian dishes. My job was the Kibe. If i don't mind saying... it was unreal!!! Definetly worth making for a special Brazillian evening for your family... Recipes below

Find Chef Doug at http://www.funwithfoodcatering.com/

My trainer stopped by as well... find out about his amazing classes at http://www.byyoursidefitness.com/

Soon you can find the video to the cooking day at http://www.ryanbodiefilms.com/

Kibe - Brazilian Fried Meat Balls

Ingredients:

· 1 cup bulgur wheat

· 1 1/2 cups beef broth or water

· 2 pounds ground beef

· 2 tablespoons olive oil

· 1 large onion, finely chopped

· 2 cloves of garlic, minced

· 1/2 teaspoon cinnamon

· 1/4 teaspoon nutmeg

· 1/3 cup chopped parsley

· 1/2 cup packed mint leaves

· Salt and pepper to taste

· Vegetable oil for frying

· Tahini sauce for dipping

Preparation:

1. Place bulgur wheat in a heat proof bowl. Bring the beef broth to a boil, remove from heat, and pour over the bulgur wheat. Let wheat rest for 1/2 hour.

2. Make the filling: Place 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, the minced garlic, and the cinnamon and nutmeg. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well browned. Stir in the parsley and cook 1-2 minutes more. Season with salt and pepper to taste. Set aside.

3. Drain the bulgur wheat

4. Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with pepper.

in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.

5. Process ground beef mixture until mixture is very smooth, like a dough. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibes.

6. Take golf ball size balls of the uncooked beef mixture and press them flat into the palm of your hand. Place 1 tablespoon of the cook

ed beef mixture in the middle, then close the "dough" around the filling and seal well. Shape balls into an elongated football-like oval, with pointed ends. Place on a baking sheet until ready to fry.

7. Heat several inches of oil in a deep pot to 350 degrees. Gently lower kibes into the oil, working in batches, and cook until dark brown and crispy. Drain kibes on paper towels.

8. Serve warm, with tahini dipping sauce and lime wedges.

here's the sauce recipe:

Tahini Sauce Recipe

Ingredients:

· 1/2 cup tahini

· 3 gloves garlic, crushed

· 1/2 teaspoon kosher salt

· 2 tablespoons olive oil

· 1/4 cup lemon juice

· 1 teaspoon parsley, finely chopped

Preparation:

In a food processor, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

Mix in parsely

Serve immediately or refrigerate.

Main course:

Brazilian Fish Stew - Moqueca de Peixe

Ingredients:

· 1 1/2 pounds grouper, snapper, mahi mahi, salmon, or monkfish

· Juice of 2 limes

· 1 teaspoon salt

· 1 teaspoon freshly ground pepper

· 2 teaspoons minced garlic

· 2 tablespoons olive oil

· 1 red pepper, sliced thinly

· 1 green pepper, sliced thinly

· 1 large onion, sliced thinly

· 2 tomatoes, sliced thinly

· 4-5 green onions, white and green parts, finely chopped

· 1 bunch of cilantro, washed and roughly chopped

· 2 teaspoons paprika

· 1/2 - 1 teaspoon chile pepper (or to taste)

· 2 1/2 cups coconut milk

· 3 tablespoons palm oil

Preparation:

1. Cut the fish into bite size pieces and place in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.

2. Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.

3. Cover the vegetables with the fish and the marinade.

4. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

5. Whisk the paprika and chile pepper into the coconut milk, and pour mixture over the vegetables and fish.

6. Drizzle the vegetables with the palm oil.

7. Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.

8. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal and fried plantians.

dessert:

Brazilian Coconut Flan - Quindin

Ingredients:

· 8 tablespoons butter, plus 2 tablespoons melted butter for greasing the pans

· 1 1/3 cup sugar, plus more for dusting the pans

· 1/2 teaspoon salt

· 14 egg yolks plus 1 whole egg

· 1 teaspoon coconut flavoring

· 1/2 teaspoon vanilla

· 1 2/3 cups fresh or frozen finely grated coconut, unsweetened

Preparation:

1. With a pastry brush, paint melted butter inside all of the molds of 2 mini-muffin pans.

2. Sprinkle sugar liberally over all of the molds, then turn the pans over and tap out the excess.

3. Preheat the oven to 350 degrees, and heat a pot of water on the stove.

4. Cream the butter with the sugar and the salt until fluffy.

5. Make sure the egg yolks and egg are at room temperature (you can warm them very briefly in the microwave if necessary). Add the eggs one at a time, blending well after each. The batter should be smooth. Stir in the coconut flavoring and the vanilla.

6. Fold in the fresh coconut. (If coconut is not finely grated, process it in a food processor or blender first).

7. Place each cupcake pan inside of a large pan with sides, like a roasting pan. Fill each minicupcake mold almost full with batter.

8. Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath, being careful not to let water splash into the batter. It sometimes helps to put the pans in the oven first, and then pour the water into the bottom pan, so that the water doesn't slosh around as you are moving the pans to the oven.

9. Bake custards for about 15 minutes, or until they are firm to the touch and light golden brown.

10. Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they will not come out easily, chill them first.

11. Serve chilled.

Note: This recipe can be made in one standard muffin tin, to make 12 st

2011-08-02T09:22:00.000-07:00

GOURMET FRIDAY- Jamaica mon! No worries!!!

Below are the recipes from our Friday with Chef Doug (www.funwithfoodcatering.com)

Big thanks to Seth Rollins (Cell Phone Superstar 4/ American Idol Season 9)

Thanks for nothing Ryan David Bodie (www.studio26productions.com)

Caribbean Pork and Plantain Hash

Ingredients:

1 tablespoon soy sauce
3/4 teaspoon salt, divided
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro

Cooking Instructions:

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4

Coconut Rum Cake

yield: Makes 8 servings

Ingredients

For cake:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs plus 3 large yolks
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
3/4 cup well-stirred sweetened cream of coconut such as Coco López

For coconut slivers:

1 medium coconut
2 teaspoons confectioners sugar

For icing:

3 tablespoons cream cheese, softened
3 tablespoons well-stirred sweetened cream of coconut
1 tablespoon dark rum
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream
1/2 cup confectioners sugar

Preparation

Make cake:
Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.

Whisk together flour (1 1/4 cups), baking powder, and salt.

Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.

Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.

Make coconut slivers as cake cools:
Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.

Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)

Make icing:
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.

Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

Jasmine Coconut Rice

3 Cans Coconut Milk

1 1/2 Quart Water

4 Cups Jasmine Rice

1 Tbsp Salt

1 tsp White Pepper

1 Tbsp Crushed Red Pepper

8 Ea Kafir Lime Leaves

Method:

Combine all ingredients, and bring to a boil. Then stir well and cover with plastic tightly and a lid. Cook for 20 minutes on a low flame.

chicken curry recipe

2011-05-23T08:44:00.001-07:00

from the Gourmet bday meal... here's the famous Curry recipe every one loved

check out Chef Doug here:

http://funwithfoodcatering.com/Default.aspx?cookieCheck=true

Chicken Curry with Cashews

yield: Makes 4 to 6 servings

Ingredients

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Preparation

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Gourmet Friday German October 2010

2010-10-22T10:12:00.001-07:00

It's a German themed Gourmet Friday on the JOYFM!

Chef Doug and his apprentice Jayar

Check out Chef Doug at http://www.funwithfoodcatering.com/

Main course

Wiener Schnitzel
Yield 8 servings

Ingredients
2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
Directions
1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

THIS IS MY APPETIZER THAT I DID... its also what set off the fire alarm! (stir frequently!)

German Spaetzle Dumplings
Yield 6 servings

Ingredients
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Desert

German Filled Hoernchen
Yield 4 dozen

Ingredients
2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten
Directions
1. In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

GOURMET FRIDAYS GONE ~CAJUN~

2010-09-24T16:01:00.000-07:00

JAMBALAYA! Just kidding, we didn't cook up jambalaya but something even more exquisite...Pecan Crusted Alligator, Crawfish Etouffee (eh-2-fay), Browned Butter Garlic/Creme Anglaise Sauce and Chocolate Bread Puddin'...Oh yeah, it's on! And all thanks to our very own "Master Chef," Chef Doug! (don't think his first name is really chef but i forgot to ask..) This guy's an artist with pans, salt, pepper and anything else edible so feel at liberty to scope out other masterpieces Chef Doug's whipped up at http://www.funwithfoodcatering.com/

Alright, let's get these recipes into your index box and then onto your plate...saucy! (oh and pictures coming soon! i promise! kris p. kreme's slackin'...)

Crème Anglaise Sauce

2 cups heavy cream
1 cup half and half
6 ounces sugar
1 each vanilla bean, split and scraped
8 ea. Egg yolks

Combine cream, half and half, vanilla and ½ the sugar. Bring to a boil. Mix egg yolks with the rest of the sugar. Temper hot cream into the eggs. Return to the pot. Cook stirring constantly until coats a spoon. Strain and put into a ice bath.

Browned Butter Garlic Sauce

1 ½ sticks Salted Butter
2 tsps. Garlic, Minced
1 Tbsp. plus 1 tsp. Parsley, chopped fine

Method:
Melt the butter in a 1 quart saucepan over high heat until half melted, shaking the pan constantly. Add the garlic and continue cooking until butter is melted and foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan occasionally. Stir in the parsley and cook until the sauce is light brown and very foamy, about 1 to 2 minutes. Remove from heat and serve immediately.

Pecan Crusted Alligator

Makes 6 servings
Ingredients
• 2 pounds cleaned Alligator tail
• Salt and pepper
• 3 large eggs
• 1 Tbsp. Blackening Spice
• 2 cups all purpose flour
• 4 cups chopped pecans
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter
Preparation
Gently pound alligator cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
Beat together eggs in a large shallow bowl. Place pecans in a large shallow bowl. Mix the blacken spice with the flour and place it in a large shallow bowl. Dip alligator, 1 piece at a time, into the flour mix, then dip into the egg mixture, letting excess drip off. Dredge in the chopped pecans, pressing to coat completely. Repeat with remaining pieces of alligator.
Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté alligator in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
Serve alligator with the browned butter garlic sauce.

CRAWFISH ETOUFFEE
• Yield:
4 servings
Ingredients
• 1 stick unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons dry sherry
• 1 1/2 cups shrimp stock or water
• 1 pound crawfish tails
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves, plus more for garnish
• Cooked long grain white rice, accompaniment
Directions
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

And lastly,

Chocolate Bread Pudding (for da ladies..)

1 3/4 cups Heavy Cream
1/2 cups & 2 Tbsps. Sugar
1/4 cup Milk
1 1/4 cups Semi-sweet Choc. Chips
1 ea. Large Egg
1 tsp. Vanilla Extract
4 oz. French bread w/ crust
Cut into 1 inch cubes.

Preheat oven to 325 degrees. Bring cream, ½ cup sugar, and milk to simmer in a heavy saucepan. Stir until sugar dissolves. Remove from the heat, add ¾ ‘s of the chocolate chips. Whisk until melted and smooth. Whisk egg and vanilla in a large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
Add bread cubes and remaining chocolate chips to custard, and toss to coat. Transfer to a 6 quart shallow baking dish. Sprinkle 2 Tbsps. sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serves 6

GOURMET FRIDAYS~LE FRENCH THEME~

2010-08-20T11:22:00.000-07:00

Bonjour! This week our taste buds flew somewhere around the eiffel tower...Chef Doug , our international tour guide around the kitchen once again! If ya can't make the trip, these recipes are easier on the budget and full of ooh-la-la delish in your mouth!

Bittersweet Ganache Glaze

4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)
1/2 cup heavy cream
1 tsp. light corn syrup

Stovetop instructions:
In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.

Chocolate-Glazed Éclairs
Yields about 1 dozen éclairs

1 cup heavy cream, well chilled
1 Tbs. confectioners' sugar
1 tsp. pure vanilla extract
1 recipe Vanilla Pastry Cream
1 recipe Éclair Pastry Shells
1 recipe Bittersweet Ganache Glaze

Combine the cream, confectioners' sugar, and vanilla in a chilled mixing bowl and whisk by hand or with an electric mixer fitted with the whisk attachment until the cream becomes fluffy and forms a soft peak that folds over when you lift the whisk. Be careful not to overwhip the cream or you risk it curdling when you fold it into the custard.
Whisk the pastry cream until smooth and then gently whisk in about one-third of the whipped cream to lighten the pastry cream. Scrape the rest of the whipped cream over the mixture and, using the whisk in a folding action, gently blend the two until the mixture is uniform and smooth.
Cut an éclair shell in half lengthwise with a serrated knife. Use your fingers to pinch out the doughy insides of both halves. Use two soupspoons—one to scoop and the other to push the cream off the spoon—to mound the filling into the entire length of the bottom half of the shell, about 2 to 3 Tbs. of filling per shell. Gently place the top half of the éclair shell on the custard and put the assembled éclair on a wire rack set over a rimmed baking sheet. Repeat with the remaining shells.
When all the éclairs are assembled, warm the glaze a little just until it's warm enough to flow off the side of a spoon in a wide, thick ribbon. (If the ganache is too hot, it will run off the éclairs and puddle below on the tray. Spoon the ganache along the entire length of each éclair top. Put the sheet of glazed éclairs in the refrigerator and chill for at least 30 minutes or up to 3 hours before serving.

Éclair Pastry Shells

Yields 12 to 13 éclair shells.

2 oz. (1/4 cup) unsalted butter
1/2 tsp. table salt
4-1/2 oz. (1 cup) unbleached all-purpose flour
3 large eggs

Position a rack in the middle of the oven and heat the oven to 400°F. Cut a sheet of parchment to fit in a heavy-duty 13x18-inch rimmed baking sheet. Using a pencil, draw three sets of two lines spaced 3 inches apart, running the length of the parchment. These will be guidelines for piping the éclair dough. Line the baking sheet with the parchment, penciled side down—you should be able to see the lines through the parchment. If not, draw them darker.
In a medium saucepan, bring the butter, salt, and 1 cup water to a boil over medium-high heat. Reduce the heat to medium and add the flour. Using a wooden spoon, stir vigorously to combine. Continue to stir, using a figure-eight motion and smearing the dough against the sides of the pan to cook the flour and work out any lumps, for 2 minutes. The mixture will be thick and look like a firm ball, or balls, of sticky mashed potatoes that pull away from the pan sides. During this process, it’s normal for a thin layer of dough to stick to the bottom of the pan and sizzle.
Remove the pan from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix until the dough feels merely warm to the touch, not hot, 3 to 5 minutes.
With the mixer still on low, beat in the eggs one at a time. After each egg is added, the dough will separate into small lumps and then come back together. After the dough pulls back together, briefly (about 20 seconds) increase the speed to medium low to mix the dough well. Reduce the speed to low before adding the next egg. After the addition of the last egg, scrape the bowl well and beat on medium low for a final 30 seconds.
Scrape the dough into a pastry bag fitted with a large star tip. Twist the top of the bag to push the dough toward the tip. Hold the bag at a 60-degree angle and set the tip of the pastry tube on the paper, right at the top of one of the 3-inch-wide stripes you drew earlier. Squeeze the pastry bag and, using the lines on the parchment as a guide, pipe out 3-inch lengths of dough in a tight zigzag pattern, spacing the éclairs about 1 inch apart.
Bake until the shells are puffed, crisp, and thoroughly golden brown, 45 to 50 minutes. If you find that they’re baking unevenly, rotate the pan. Remove from the oven, transfer to a rack, and let cool completely, about 15 minutes, before filling or storing.
Make Ahead Tips
Store the shells in an airtight container at room temperature for up to two days. Or freeeze them in an airtight plastic freezer bag for up to six weeks. To refresh the shells before assembling. arrange them on a baking sheet and warm them in a 350°F oven until dry, firm, and almost crisp, 10 to 15 minutes for room temperature shells, 15 to 20 for frozen shells. Let cool before using.

Steak au Poivre with Cognac Sauce
Serves four.

1 Tbs. whole black peppercorns
2 tsp. chopped fresh thyme
Kosher salt
2 lbs. Pork Tenderloin, cleaned
1 Tbs. canola or grapeseed oil
2 Tbs. unsalted butter
1/4 cup finely diced shallot (about 1 large)
1/3 cup plus 1 tsp. Cognac or brandy
1/2 cup heavy cream
1 Tbs. chopped fresh tarragon
________________________________________
Crack the peppercorns with a mortar and pestle. It's fine if some are just broken in half and others are smaller; the important thing is to crack them all. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan.
Sprinkle 1 tsp. of the thyme and 1 tsp. salt evenly on both sides of the pork tenderloin and then pat the peppercorns on both sides to create a thin crust. Let it sit at room temperature for 30 minutes.
Heat a heavy-duty 10- or 11-inch ovenproof skillet (preferably cast iron) over medium-high heat for 2 minutes. Add the oil; when it's shimmering hot, arrange the pork in the pan and cook until the bottom sides are nicely browned and release easily from the pan, 2 to 3 minutes. Flip the pork and cook the other sides until browned, 2 to 3 minutes more.
Pour off any fat left in the pan, but not the browned bits. Melt the butter in the skillet over medium heat. Add the shallot and cook, stirring and scraping the bottom of the pan, until softened, about 2 minutes. Remove the pan from the heat to avoid any flare-ups and carefully add 1/3 cup of the Cognac. Return the pan to medium heat and cook until the Cognac reduces to a glazy consistency, 1 to 2 minutes.
Add the cream, tarragon, the remaining 1 tsp. thyme, and any accumulated juices from the resting pork. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until slightly reduced, 1 or 2 minutes more. Stir in the remaining 1 tsp. Cognac and season to taste with salt. Spoon the sauce over the pork and serve.

Sautéed Ratatouille
Serves six to eight Yields 5 to 6 cups

1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
Kosher salt
9 Tbs. extra-virgin olive oil
8 oz. onion (1 medium), thinly sliced (about 2 cups)
2 tsp. chopped fresh thyme
1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
2 tsp. chopped fresh rosemary
1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
1/4 cup chopped garlic (6 to 8 large cloves)
1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Few drops hot sauce
2 Tbs. thinly sliced fresh basil (a chiffonade)
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)
________________________________________
Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.
Sauté the vegetables one at a time.
Tip: If the juices in the pan look black and burned at any time, rinse the pan with water and wipe it out. If not, leave the cooked-on juices in the pan; they'll add flavor to the final dish.
In a large (12-inch) skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, the thyme, and 1/4 tsp. kosher salt. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. Scrape into a clean colander or large strainer that's set over a bowl to catch the juices.
In the same skillet, heat another 3 Tbs. oil over medium-high heat. Add the bell peppers and 1/4 tsp. kosher salt. Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they're extremely soft and sweet, another 10 to 15 min. Gently fold into the onions in the colander.
Heat another 1 Tbs. oil over high heat, and as soon as you see the first hint of smoke, add the zucchini and 1/4 tsp. kosher salt. Shake and stir to distribute the zucchini slices evenly in the pan so they all get browned. Cook over high heat until tender and nicely browned on both sides, 5 to 7 min. Add to the colander and gently fold with the onions and peppers.
Finish with the eggplant and tomatoes.
Dump the eggplant onto some paper towels, and pat to blot up surface water. Heat 3 Tbs. olive oil in the skillet over high heat, add the eggplant (no additional salt), and shake and stir to distribute the cubes evenly in the pan so they all get browned. Cook over high heat until lightly browned on several surfaces, about 5 min, and then lower the heat to medium. Cook until the eggplant is very tender--not at all al dente--another 13 to 15 min. Fold into the other vegetables.
Add the remaining 1 Tbs. olive oil to the pan and heat over medium-high heat. Add the garlic and let sizzle for about 30 seconds, then add the tomatoes and all their juices and 1/4 tsp. kosher salt. Cook until the tomatoes collapse slightly and the juices thicken and darken a bit, 3 to 5 min. As you're cooking, scrape the bottom of the pan to deglaze all the cooked-on vegetable juices. Add to the colander, scraping out all the juice from the skillet, and fold everything together.
Let the vegetables rest, then reduce the juices
Now let the vegetables sit in the colander for 15 to 20 min. At that point, you should have around 1/2 cup liquid in the bowl. Pour it into a small saucepan, heat until gently boiling, and boil until the liquid is reduced to about 1/4 cup. The flavor should be very bright and intense. Add the lemon juice, lemon zest, and a few drops of the hot sauce to taste. Fold this glaze into the vegetables, along with the basil, parsley, and mint (if using). Taste for salt and add more if needed.

Sorrel Vichyssoise
yield: Makes about 8 cups, serving 6 to 8

Ingredients
• 1 cup finely chopped white and pale green part of leek, washed well
• 1/2 cup finely chopped onion
• 2 tablespoons unsalted butter
• 1 pound boiling potatoes
• 4 cups chicken broth
• 2 cups water
• 1/2 pound fresh sorrel (available seasonally at specialty produce markets and some supermarkets), stems discarded and the leaves rinsed, spun dry, and shredded coarse (about 8 cups)
• 1/2 cup heavy cream
• 1/4 cup snipped fresh chives, or to taste, plus, if desired, additional for garnish
Preparation
In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.

~GOURMET FRIDAYS: SPANISH THEME! Arriba!!~

2010-07-02T15:04:00.000-07:00

This week I chose to do a Spanish Theme and Chef Doug was gracious enough to throw on a feast for the entire Joy FM Staff. Just reading these recipes will make your mouth sizzle and even drip with saliva...yep, that good. Enjoy!

Oh and here's a video for you to sort of follow along, not entirely but for the most part, you'll get the idea of what should be happening while you put your hand on these recipes:
http://www.youtube.com/watch?v=67C0VULcXKU

And also, before I forget, if you need some more recipes to add to your index box, you can find Chef Doug's stash at http://www.funwithfoodcatering.com

Appetizer: DATES WRAPPED IN BACON WITH MARCONA ALMONDS
4 to 6 servings

Ingredients
• 1/2 pound large Medjool dates, carefully pitted
• 1/2 cup Marcona almonds (substitution: blanched almonds)
• 1/2 pound Valdeon cheese (substitution: Maytag or Stilton)
• 1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
• 6 cups canola oil
• Special equipment: 6- inch bamboo skewers
Directions
Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.
Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving

Entree: PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO
• Yield:
2 to 4 servings

Ingredients
• 2 chicken thighs
• 2 chicken legs
• 1 teaspoon dried oregano
• 2 tablespoons sweet paprika
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 Spanish chorizo sausage
• 4 garlic cloves, crushed
• 1 Spanish onion, diced
• 1 (16-ounce) can whole tomatoes, drained and hand-crushed
• 1 cup Spanish rice, short to medium grain
• 1 teaspoon saffron threads
• 3 cups water, warm
• 4 jumbo shrimp, peeled with heads and tails on
• 2 lobster tails, split
• 6 littleneck clams, scrubbed
• 1/2 cup sweet peas, frozen and thawed
• Fresh flat-leaf parsley leaves, for garnish
• Lemon wedges, for serving
Directions
Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

Desert: ORANGE FLAN
• Yield: 6 servings

Ingredients
• 1 cup sugar
• 2 tablespoons water
• Drop of lemon juice
• 1 (14oz.) can sweetened condensed milk
• 1 teaspoon orange zest
• ½ cup freshly squeezed orange juice
• ¼ cup half and half cream
• 5 large eggs
• 2 drops pure orange oil (optional)
• ¼ cup orange liqueur
Directions
Prepare Caramel:
In a heavy saucepan over low to medium heat, combine the sugar, water and lemon juice.
Cook stirring constantly , until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approx. 8-10 minutes, without stirring. When sugar reaches a uniform golden brown color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly.
Prepare Flan:
Preheat oven to 325 degrees
In a blender, combine condensed milk, orange zest, orange juice, half and half, eggs, orange oil, and orange liqueur; process until smooth. Pour into individual ramekins or custard dishes. Place ramekins or custard cups into a baking pan. Fill the pan with water, half way up the sides of the ramekins. Bake 30 to 35 (depending on the size of the ramekin) minutes or until set around the edges but still loose in the center. Remove from the oven. Remove the cups from the water bath and refrigerate at least 2 hours.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around the edge of each ramekin to loosen it from the inside of the bowl. Invert the custard onto the plate and carefully lift off ramekin, allowing caramel syrup to run over the custard.

How i lost 50 pounds in 5 months

2010-05-30T13:13:00.000-07:00

On Christmas day I hit my heaviest point ever. 273.6 pounds. 8 years ago I got married when I was 225 pounds. But 8 years of careless eating led to the new weight. By the end of may I hit 221.8
A few people around me were on Watch Watchers so I started using some of their materials as of New Years eve. I will say this… if you have the money… Weight watchers works.
But I’ve pulled off 50 pounds with zero exercise and using my friends Weight Watchers calculator.
WW said I get 37 points a day. I chose to shoot for 32 points a day.
Most say to drink 8 eight ounce glasses of water a day. I chose to use the advice of a couple doctors that said you should take your weight and divide it in half and that’s how many FL OZ of water to drink daily. Drink it room tempeture and you can throw more back. I carry a LARGE cup around with me along with my 125 FL OZ jug of water. When I’m at work I try to get almost all of my water in me because there’s always a bathroom around. View your water intake as if it were a pill to take.
When it comes to times I eat. First I will say that I’ve started viewing eating as fueling my body. I benefit the most when the food I consume actually gets used for energy… Thus, using more points in the morning and lunch time will benefit you better because you generally get to burn it off even if you are not exercising.
The keys:
1. Know the Fat, Calories, and fiber of everything you put into your body
2. Don’t cheat on the water. Get the full amount in you
3. Don’t cheat on the points. If you go over you pay for it if you do it enough
4. Plan for your week moments. Late at night. In a rush with no time to cook something healthy
5. Weigh your chicken/fish out… make sure you have the serving sizes correct
6. Give up cheese and red meat
7. Soda, chips, sweets don’t exist anymore
8. Find the things you like to eat (that are low points) and live off them!
9. Do cardio or walk and you get some points back!

Dining out tips
Taco bell. crunchy fresco style tacos are 4 points each
Chick Fil A. 4 count chicken strips (no sauces) 7 points
Chicken salad sandwich (6 points)
Subway! I do a footlong veggie sub w/ low fat sweet onion dressing. No cheese but loaded with my favorite veggies (9 points and every filling)
Needless to say I try to choose the footlong sub over 3 crunchy tacos. The one that is 9 points is way more filling than the 12 point tacos
Sit down restraunt: Ask for your fish or chicken to be cool w/o oil or butter. Top it with something you love… good salsa/ A-1 steaksauce/ veggies
Don’t ever eat a bloomin’ onion!

Good products to have around:
Big bag of apples
Big bag of oranges
Dole Frozen mixed fruit
Special K low fat Pesto Crackers
Wasa Crackers
Find your favorite salsa
Melba toast
FF laughing cow cheese
SUGAR FREE GUM! Knocks out comfort eating
Coffee and Tea do the same thing
Wheat tortillas
Eggs
Loads of veggies that you can make the way you like
FF cheese and FF refried beans
Rice or low cal pasta
Fiber 1 bars (chocolate)
Wwatchers deserts
FF popcorn
I can’t believe its not butter spray!!!!
Google on your phone to check Fat/Cal/Fiber of everything

AVERAGE DAY FOR ME (considering I use 32 points)
Morning: 1 cup fiber 1 cereal topped with a ½ a cup of almond milk (3 points)
Smooth in a blender 1 apple, 1 orange, and a cup of Dole frozen mixed fruits. Mix it with a little lemon concentrate and water (3 points)
Snack: Fiber 1 bar (chocolate) sold in big boxes at costco or sams (2 points)
Lunch: 1 cup of rice thrown into a skillet with scrambled eggs, chopped up carrots, celery, peas and topped with Soy Sauce (huge meal for only 6 or 7 points) (I don’t do this every day cuz it’s a lot of sodium but for the same point value switch to a turkey sandwich on wheat with mustard/spices/lettuce/onion ect)
Snack 2: Wasa Wheat crisps covered in my favorite salsa or laughing cow cheese on melba toast
Dinner: chicken cooked oil free and topped with somethin’ amazing that involves veggies
Late night snack: fat free corn covered in I can’t believe its not butter spray (2 or 3 points)
and 2 graham crackers with a big spoonful of FF cool whip (1 point)
and loads of water!

PLAN FOR YOUR WEAKNESSES! My wife has a sweet tooth so she stocks up on all these low point WW icecreams and treats. Easy/low point way to over come the urge to put loads of fat/calories in your body.
I have a salt tooth. Fat Free Pringles have saved me! According to the WW calculator you can have 15 FF Pringles for 1 point.
Going to a ball game/movie? Take a tootsie pop (1 pnt) and a 2 ounce bag of FF beef jerkey.
Success breeds more success! Watching it fall off of you makes you say no easier!

GOURMET FRIDAYS GRILLED CHICKEN WITH HONEYDEW SALSA

2010-02-03T11:20:00.000-08:00

WEEK 9! GRILLED CHICKEN W/HONEYDEW SALSA...
Since I'm on a weight-watchers kick, all the recipes that Chef Doug gives me will be healthier and hopefully low on points from now on...Today's zesty blend is honeydew-licious!...Dear taste buds, get ready to salsa!

*****Wifey gave it 5 spatulas!******
Here's the video of WEEK 9:
http://www.vimeo.com/9190194

Alright, here's the recipe:

Grilled Chicken Breasts with Honeydew Salsa
yield: Makes 4 servings

Ingredients:
1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin

Preparation:
Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Chef Doug's Superbowl Recipes

2010-02-03T11:08:00.000-08:00

Caribbean Chicken Wings
Yield: 4 to 6 servings
Times:Prep 15 min
Inactive Prep 4 hr 0 min
Cook 40 min
Total: 4 hr 55 min

Ingredients
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

And last but certainly not least:

Mango Ginger Vinaigrette
4 Ea. Frozen Mango Halves or 2 ea.fresh
1/3 cup Rice Vinegar
¼ cup Powdered Sugar
¼ cup Pickled Ginger
2 cups Canola Oil
1 ea Large Carrot
½ Tbsp. Fresh Ginger, minced
Salt and Pepper, to taste

Method: Place all the ingredients in a blender, except the oil. Puree all the ingredients, then slowly add the Canola oil. Salt and Pepper, to taste.

GOURMET FRIDAYS MANGO PIE!!

2009-12-11T15:11:00.000-08:00

WEEK 8! MANGO PIE! THAT'S WHAT!
Pie deliciousness like this has never conquered your tongue until you try this one! I'm tellin' ya, your taste buds will surrender to this mango pie it's sooo good! In case you were wondering, I'm back on the wagon and excited to continue my apprenticeship under Chef Doug...

****Wifey gave it 4.5 spatulas!*****
Here's the video of WEEK 8:
https://www.thejoyfmmail.com/exchweb/bin/redir.asp?URL=http://www.youtube.com/watch?v=OlnJxAZSk2U
If you're crazy about pies or food in general, I recommend Chef Doug's page at http://www.funwithfoodcatering.com/
Mango Pie
Ingredients:
9-inch graham cracker crust
1/3 cup lime juice
1 envelope unflavored gelatin
14 oz. can of sweetened condensed milk
2 very ripe mangos, peeled and seeded
whip cream (optional)
Preparation:
Place lime juice in small saucepan, sprinkle gelatin granules top. Cook on low for about 2 minutes, while stirring to dissolve gelatin. Remove from heat and add milk. In food processor, puree mango. Stir mango into milk mixture. Pour into crust. Chill until set. Serve plain or with whip cream on top...Allow those taste buds to now surrender.

wisdom nugget

2009-12-09T10:08:00.000-08:00

this is one of the most profound things i've ever read:

“Ecstasy and delight are essential to the believer’s soul and they promote sanctification. We were not meant to live without spiritual exhilaration, and the Christian who goes for a long time without the experience of heart-warming will soon find himself tempted to have his emotions satisfied from earthly things and not, as he ought, from the Spirit of God. The soul is so constituted that it craves fulfillment from things outside itself and will embrace earthly joys for satisfaction when it cannot reach spiritual ones… The believer is in spiritual danger if he allows himself to go for any length of time without tasting the love of Christ and savoring the felt comforts of a Savior’s presence. When Christ ceases to fill the heart with satisfaction, our souls will go in silent search of other lovers… By the enjoyment of the love of Christ in the heart of a believer, we mean an experience of the “love of God shed abroad in our hearts by the Holy Ghost which is given to us” (Rom. 5:5)… because the Lord has made himself accessible to us in the means of grace, it is our duty and privilege to seek this experience from Him in these means till we are made the joyful partakers of it.” John Flavel (1630-1691)

heart check

2009-11-24T10:15:00.000-08:00

thank God my Creator has his pulse on my heart. Cuz Lord knows that my thoughts and actions leave me a bit embarrassed...
And ya know what... there are many days where your weaknesses are so obvious to you that it makes you think you are hopeless and you'll never do great things...
I think it's a lie. A very tasty and believable lie but one none the less...

Before David of the Old Testament slays a giant and before he takes over as king God saw his heart that was warm towards the Creator.
Even though God knew David would one day become an adulterer and a murderer ... God saw the heart:

When they arrived, Samuel saw Eliab and thought, "Surely the LORD's anointed stands here before the LORD."
7 But the LORD said to Samuel, "Do not consider his appearance or his height, for I have rejected him. The LORD does not look at the things man looks at. Man looks at the outward appearance, but the LORD looks at the heart."
8 Then Jesse called Abinadab and had him pass in front of Samuel. But Samuel said, "The LORD has not chosen this one either." 9 Jesse then had Shammah pass by, but Samuel said, "Nor has the LORD chosen this one." 10 Jesse had seven of his sons pass before Samuel, but Samuel said to him, "The LORD has not chosen these." 11 So he asked Jesse, "Are these all the sons you have?" "There is still the youngest," Jesse answered, "but he is tending the sheep." Samuel said, "Send for him; we will not sit down [a] until he arrives."
12 So he sent and had him brought in. He was ruddy, with a fine appearance and handsome features. Then the LORD said, "Rise and anoint him; he is the one."
13 So Samuel took the horn of oil and anointed him in the presence of his brothers, and from that day on the Spirit of the LORD came upon David in power. Samuel then went to Ramah.

Gourmet Fridays Leek and Potato soup

2009-11-20T14:02:00.001-08:00

Leek and Potato Soup

HERE'S THE VIDEO OF ME MAKING IT!

http://www.youtube.com/watch?v=mymsgB2xRY0

A nice soup. For a potato soup it has a nice flavor.

Easy to make as a nice appetizer.

enjoy the video... it has little sound and lots of subtitles!

WIFE GAVE 3 SPATULAS OUT OF 5

Leek and Potato Soup

1 large potato
1 garlic clove, minced
½ medium onion, chopped fine
1 Tbsp unsalted butter
2 medium leeks(white parts only) Halved lengthwise, sliced thin crosswise, and washed.
2 ½ cups chicken broth
3 Tbsp. heavy cream
2 Tbsp. chopped flat leaf parsley

Method: peel potato and dice. In a 3 ½ qt. saucepan cook garlic and onion in butter over medium heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally , 2 min. Stir in broth and simmer, uncovered, 15 min., or until potato is tender. Puree in a blender, until smooth. Transfer to the saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stir occasionally, until hot

Serves 2

GOURMET FRIDAYS WEEK 6!

2009-11-13T12:26:00.000-08:00

WEEK 6, a very festive "Maple-Pumpkin Pots de Creme"
Well... for Halloween this dish was a very nice dessert. It may not be on anyones top 10 favorite desserts all time but it fit the evening. Reactions came in slow but i think everyone that tried it was quite intrigued with the blend of the maple and the pumpkin. It was easy to make as well.

***Wife gave it 3 spatulas***
Here's the video of WEEK 6:
http://www.youtube.com/watch?v=ptFTqBYy6gU
If you're looking for a festive dish to show off for Thanksgiving, this one is sure to stand out. I'm no expert so for extra tips I highly recommend Chef Doug's page at http://www.funwithfoodcatering.com/.
Now let's get down to business:
Maple-Pumpkin Pots de Creme
1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Preheat oven to 325 degrees F.

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

Garnish with the Maple Brittle and voila!

GOURMET FRIDAYS WEEK 5!

2009-10-30T11:40:00.000-07:00

WEEK 5 of yum in da tum!! CHOCOLATE ESPRESSO TORTE!

Amazing dessert!!! Almost like a Chocolate Volcano cake but with a hint of coffee! Went off with out a hitch and made our taste buds dance!

***Wifey gave it 4.5 spatulas****

HERE'S THE VIDEO OF WEEK 5: http://www.youtube.com/watch?v=XGzSZlhM78A

All you chocolate-lovers, this one is a must for your recipe book! For extra tips, check out Chef Doug's page at http://www.funwithfoodcatering.com/.

Alright, now it's your turn:

Chocolate Espresso Torte

1# Butter
1 cup Sugar
1/2 cup Espresso
1# Chocolate Chips
6 ea. Eggs
6 ea. Egg yolks

Melt together the butter, sugar and espresso. Then add the chocolate, stir until melted. Remove from the heat. Whisk together the eggs and add to the chocolate mixture. Pour into well greased pans, bake in a water bath at 325 degrees for 75 minutes.

And voila! Espress'o self! ;)

GOURMET FRIDAYS WEEK 4!

2009-10-23T11:31:00.000-07:00

WEEK 4 "FRESH HERB RISOTTO WITH BROWN BUTTER "

This was an amazing dish to make and eat! So good it was requested the next day. ALTHOUGH… I’d cut the butter in half. Day 2 I used half the butter and it made the dish perfect. Throw some shrimp, steak, or chicken on top and you’ve got an amazing meal!

****Wife gave it 4.5 spatulas**

HERE IS THE VIDEO OF WEEK 4:
http://www.youtube.com/watch?v=KZiVuaMGPC8

If this dish made your mouth water like it did mine, find out how to make your own by checkin' out Chef Doug's page at http://www.funwithfoodcatering.com/.

To start you off on this journey to gourmet goodness, here's today's recipe:

FRESH HERB RISOTTO WITH BROWN BUTTER

2 1/2 cups packed fresh basil leaves, chiffonade
1/4 cup packed fresh sage leaves, chiffonade
1/2 cup freshly grated Parmigiano-Reggiano
5 1/2 cups chicken broth (44 fluid ounces)
2 ea. medium onions
1/4 cup extra-virgin olive oil
1 1/2 cups Arborio rice (about 10 1/2 ounces)
1/2 cup dry white wine
8oz brown butter

Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove kettle from heat and stir in herbs, and brown butter, and salt and pepper to taste.
Serve risotto immediately. :)

GOURMET FRIDAYS WEEK 3

2009-10-16T14:38:00.000-07:00

WEEK 3 "ROASTED GARLIC SOUFFLE "

This dish was tough and interesting at the same time. Nearly threw in the towel but the tastes and the smells at the end made it all worth it. Only problem... i didn't cook it long enough. t'was a bit runny.

***Wife gave it 3.5 spatulas****

HERE IS THE VIDEO OF WEEK 3:

http://www.youtube.com/watch?v=NqLDS8h2Onc

if you'd like to get more tips on creating these delicacies, just check out Chef Doug at http://www.funwithfoodcatering.com/

Okay, here's the recipe:

ROASTED GARLIC SOUFFLE
SERVES 8

3 each large heads garlic
1 tbsp. olive oil
2 ½ cups milk
1 each medium onion, sliced
3 each large thyme sprigs plus 1 tsp. thyme leaves
1 each bay leave
1 each whole garlic clove
1/8 tsp. black peppercorns
7 Tbsps. unsalted butter, divided
1 ½ Tbsps. fine dry bread crumbs
5 Tbsps. all purpose flour
4 each large eggs, separated, plus 4 additional egg
Whites
1 ½ cups grated parmesan cheese
¼ tsp. grated nutmeg
¾ cup grated gruyere

GOURMET FRIDAYS- WEEK 2

2009-09-30T11:08:00.000-07:00

WEEK 2 "Chilled Tomato Soup with Chipotle Cream"
Well... i think it was way spicier than it was supposed to be... some how. I also did not add horse radish and i also did not chill it atleast 4 hours.
But the dish snuck up on me. I actually really enjoyed it and I am not a "tomato guy".
Great side dish to do! It was fun and made my tastebuds dance!!

**** Wife gives 5 Spatula's out of 5!! ***

HERE IS THE VIDEO OF WEEK 2: http://www.youtube.com/watch?v=2ubaqcMXfKs
Before I give you the recipe let me remind you that you can check out Chef Doug at http://www.funwithfoodcatering.com/
Chilled Tomato Soup with Chipotle Cream
yield: Serves 6
Ingredients
2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping cream
Preparation
Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.

GOURMET FRIDAYS WEEK 1

2009-09-24T20:43:00.001-07:00

Gourmet Friday's - Week 1

"Tomato Red Onion Bruschetta"

Friday Afternoon's on THE JOYFM

*** Jayar's Wife give's 4 SPATULA'S ***

Enjoy the video of my journey on Week 1!

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

Tomato, Red Onion and Basil Bruschetta

Serves 4

2 cups Assorted cherry, grape and teardrop tomatoes, halved
½ each Small red onion, finely chopped
3 Tbsps. Olive oil, plus additional for brushing
3 Tbsps. Fresh basil, chopped
1 ½ Tbsps. Balsamic vinegar
1 each Large loaf focaccia, halved horizontally
1 each Garlic clove, peeled and halved

Combine halved tomatoes, finely chopped onion, 3 Tbsps. olive oil, chopped fresh basil and balsamic vinegar in a medium bowl. Season tomato topping with salt and pepper. Let mixture sit several hours for flavors to marry, toss occasionally.

Preheat broiler, place focaccia half, cut side up on a baking sheet. Brush bread with olive oil. Toast bread in broiler until top is golden brown, do not burn. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.

Chef Doug's Website www.funwithfoodcatering.com

NON Gator Fan loving Tebow

2009-09-23T10:14:00.000-07:00

A lot of sports fans have a list of teams that they root against. (for whatever reason) For me it's the Yankees, Gators, and Manchester United....

But Tim Tebow puts me in a tough position... lovin' a guy that plays on a team you root against...

check this amazing story out:

(Naples News)
Posted September 10, 2009 at 9:01 p.m.
It isn’t everyday that a 7-year-old boy with cerebral palsy has the opportunity to meet his real life hero.
Fortunately for my grandson Boomer, he had the opportunity to meet University of Florida head football coach Urban Meyer at the Winged Foot Scholarship Foundation annual banquet last May where Meyer was the keynote speaker.
In March, Boomer had undergone extensive surgery on his legs which required him to be in a full-length cast (which they applied in orange and blue). Boomer’s goal was to be able to get out of his wheelchair and walk up to shake Meyer’s hand when they met at Winged Foot. Boomer did not want to be in his wheelchair when he met his favorite coach.
I had explained all of this to Meyer prior to the event but I’m not sure he was emotionally prepared to watch Boomer struggle to get out of his chair and painfully take the two or three steps necessary to approach him. Meyer got down on one knee in order to meet and speak to Boomer and you could tell immediately he was moved by what he had just witnessed.
While speaking to Boomer, Meyer asked him if he would like to come up to Gainesville to meet his favorite player, Tim Tebow, take a tour of the athletic facilities, and then attend the football game the following day. Of course, Boomer was thrilled with the invitation as was the rest of his family, especially his mother who attended UF and is a huge Gator fan.
Plans were made for Boomer and family to travel to Gainesville for the season opener against Charleston Southern on Saturday, Sept. 5. Meyer’s assistant, Nancy Scarborough, made all of the arrangements and we met her at the stadium at 11:00 a.m. on Friday. Scarborough explained that Tebow would be in the coach’s office at 11:15 in order to meet Boomer, have some pictures taken and sign a few autographs before having to leave by 11:30 for media commitments.

During those 15 minutes, Tebow treated Boomer like he was his best friend. The attention and kindness he showed to Boomer was priceless, and the experience that was created was something that Boomer will never forget.

Tebow had to leave, but Meyer and Scarborough continued to show us around the office area. At one point, we went into Meyer’s office to take in all of the memorabilia on display. The coach was at his desk when he picked up a picture of him and Tebow hugging after the national championship game and proceeded to take it out of the frame and autograph it.
Suddenly, Tebow reappeared and also signed the picture before presenting it to Boomer as a memento of his trip. What happened next astounded all of us, with the exception of Meyer, when Tebow took control of Boomer’s wheelchair and proceeded to give us a guided tour of the entire stadium himself. Over the next one and a half hours, we visited the workout facilities, training room, locker room and the football stadium, all with Tebow pushing Boomer and leading the way.

We returned to the coach’s office to say goodbye to Meyer. As we were talking, Tebow turned to Boomer and said, “How would you like to come on the field with me tomorrow for the pre game warm-up?”
Meyer added, “And how about after the game you join us in the locker room to be a part of the post-game activities?”
It was no surprise that both offers were readily accepted with one of the biggest smiles you have ever seen.
Friday night, Boomer’s grandmother asked him if today was the greatest day of his life. Boomer replied that tomorrow will be the greatest day and today will be the second best. I’ll be darned if he wasn’t right.
As promised, as the team entered the Swamp for their pre-game warm-ups, Tebow ran on the field pushing Boomer in his wheelchair. As the team lined up for stretching, Tebow wheeled Boomer up and down every row of players so that he could shake all of their hands.

Boomer stayed on the field throughout the warm-ups watching his hero prepare for the game. Boomer was then escorted to a private box reserved for the coach’s wives and families to watch the game.
Towards the end of the fourth quarter, Boomer was taken down to the locker room where Tebow brought him in to celebrate the Florida victory along with the rest of the team. A football was passed around for every player to sign for Boomer, and then he was wheeled to the center of the room where he was surrounded by the entire team for their post-game prayer.
We will remember this experience for the rest of our lives and we will all be forever Gator fans for what we were so fortunate to have been a part of. We are so grateful to Meyer and Scarborough for all they did to make these two days the most special days in Boomer’s life, but we will never forget everything that Tebow did for Boomer.
Tebow did not need to take one and a half hours out of his day to spend with a 7-year-old boy who he had just met. Tebow did not need to invite this same boy to join him on the field for the pre-game warm-up or bring him into the locker room. Tebow did these things out of the goodness of his heart so that our grandson would have the experience of his life.
Meyer said, “It was just Tim being Tim,” and believe me, that is exactly what it was. Tebow wasn’t looking for recognition or a pat on the back for himself.
All Tebow wanted was to give a gift to a young boy who has struggled through many physical hardships and who has endured more than his share of pain.
Many Florida fans refer to Tebow as “Superman.” I used to snicker when I heard this.
Not anymore.
- - -
Bud Hornbeck is the president and CEO of Naples-based Lutgert Insurance.

Poetry With My Momma

2009-09-09T15:08:00.000-07:00

Every Wednesday afternoon on The Joy FM...Here's one for da ladies:
Poem

8 months of note taking

2009-08-13T11:13:00.000-07:00

i doodle thoughts during Church.

i rarely get a moment to put them all together.

Here's 8 months worth:

· Spirit is willing Body is weak
Like 2 dogs in a fight. The one I feed will eventually over power the other

· CONFORM + TRANSFORM = RENEW YOUR MIND

I am BLESSED for saying no: James 1 12 12Blessed is the man who perseveres under trial, because when he has stood the test, he will receive the crown of life that God has promised to those who love him.

· Gentle quiet spirit is prescious to God the unfading beauty of a gentle and quiet spirit, which is of great worth in God's sight

· SIN IS SO INVITING AND PLEASING… but there’s a catch… it leads to death!

· Minimize TEMPATION

· GUARD YOUR EYES: "The eye is the lamp of the body. If your eyes are good, your whole body will be full of light.

· Ruuuuuuuuuunnnnnn!!!!!!! Be radical when it comes to sin. It’s like cancer. Run!

· Guard your mind. Security tighter than the airport. Cuz if someone gets in with a bomb. Bad things happen

· This is just great… especially the end of it: 7But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us. 8We are hard pressed on every side, but not crushed; perplexed, but not in despair; 9persecuted, but not abandoned; struck down, but not destroyed. 10We always carry around in our body the death of Jesus, so that the life of Jesus may also be revealed in our body.

· Here’s a thought: a Holy God could not stand to be away from us. So He fixed the problem.

· The Holy Spirit … is a helper to aid you as you battle to choose the Spirit over the flesh you were born into.

· Sinning doesn’t make the Holy Spirit leave you. The Quenching of the Spirit is basically like throwing water on a camp fire… it’s still there… it’s just been quenched.

Being in fellowship and communion with Jesus is going to lead to an abundance of the Spirit present in your day. Sin and an abundance of sin “quenches” the spirits work and ability to work through you

· For now… I am glad I can’t figure God out. Leaves me dependent on Faith

· In Hebrews 11 Moses and Abraham are described as amazing men of Faith who moved their families around… pursued promises of a God they’d never laid eyes on. Wow. I’ve never seen him either!

· Choose PURPOSE over FEELING every time

Test God on his principles 10 Bring the whole tithe into the storehouse, that there may be food in my house. Test me in this," says the LORD Almighty, "and see if I will not throw open the floodgates of heaven and pour out so much blessing that you will not have room enough for it.

· I am free. But it is good to assemble with other believers

· I’d like to be more concerned with finding more Truth rather than I am about bring right.

· Live a life of Worship

· Psalm 39:5 5 You have made my days a mere handbreadth; the span of my years is as nothing before you. Each man's life is but a breath.

· Get to know Jesus More every day. Then Be salt. Then Shine.

· Serve. Give.

· Make deposits into stuff that lasts forever. Not earth.

· RACE TO THE BOTTOM! NOT THE TOP! Serve. Servant of all.

· The disciples showed “our” nature. “who will sit at your right hand in heaven Lord? Which of us?” Jesus shocked them by serving.

Emeril watch out!

2009-08-12T08:23:00.000-07:00

So my quest to become a gourmet Chef is underway!

Well, at the core, it's a 32 year old guy in a desperate search to find a hobby that doesn't have to do with work, home, taxes, church, ect.

Last year Saltwater Reef's crept into my life but in 09 It's all about cooking.

Ok so i've only taken 1 class so far. A group that was formed by a Chef that attends our church in Bradenton. Chef Doug leads a class called "Fun with food".

20 of us got together in 1 kitchen. That's the miracle of this all. Fitting all of us in one kitchen.

My first job on the quest to become a master chef. Dusting mushrooms!! Which i don't eat!

By the end of the night i learned that the giftings God has blessed me with are not in the mushroom field but rather with rice. I am a changed man after learning what onions and chicken stock can do for rice!

More in a couple weeks..... here was the main course

Chicken, Mushroom, and Bok Choy Kebabs
yield: Makes 6 servings
Ingredients
3 large garlic cloves
1/2 cup reduced-sodium soy sauce
1/3 cup dry Sherry
1/4 cup packed brown sugar
1 tablespoon finely grated peeled ginger
2 teaspoon Asian sesame oil
1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound baby bok choy (5 to 6 heads)
1/2 pound large cremini mushrooms, stems trimmed flush with caps
1/2 cup vegetable oil
Equipment:
14 (12-inch) wooden skewers, soaked in water 30 minutes.
Preparation
Marinate chicken:Mince and mash garlic to a paste with a pinch of salt.
Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
Make kebabs:Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

Zooooorilla

2009-08-11T12:36:00.000-07:00

The conversations with Tampa Bay Ray Outfielder/Infielder Ben Zobrist are now posted here:http://www.thejoyfm.com/Article.asp?id=1405855

including:

Using Zobrist as a pawn to get another fantasy baseball opponent to trade Zobrist to me

Plus the call to little James who got surprised at day care with a call from Zoriilla

Why under these stars.....

2008-10-26T19:53:00.000-07:00

... Why under these stars is it so easy to let go and just believe?

Why do you become so murky the moment I enter my house?

Why are you so hard to hear the second I enter my work place?

When trouble raises it's voice; why do I pretend that I barely know you?

Yet under that celestial canvas of yours it's so much easier to remember who you are and who I am?

Why is it so easy to believe that you created me and found a way to save me.

Yet when it comes to my problems, worries, and fears I find a way to forget who you are?

When you tell me your yoke is light and your burden is easy I seem to prefer the weight of my own burden as sweat beads drip off my face.

It doesn't make sense.

But under your stars it all makes sense.

If I weren't renting I'd consider a homemade skylight in my house to fix this problem.

Santa, Cinderella, and Pixie Fairy's

2008-06-24T13:25:00.000-07:00

My little kids believe in some very interesting things. At Christmas time my 5 year old puts out Cookies for Santa and Carrots for his reindeer. When she wakes up Christmas morning she truly believes that Santa and Rudolph came into our house and partook!

I've never heard her break down the specifics of what an overnight trip to every house in the world would take. She's never asked me how a deer can defy gravity and fly from house to house... she just believes.

I have had a faith in God as my creator and Jesus as my savior and redeemer for nearly 30 years. Although i wonder on a daily basis how God can speak the Universe into existance. How did he speak and human life came to be. Every day i wonder how over 4000 years ago a guy named Moses walked on dry ground through the Red Sea. I still wonder how Jesus physically was dead... but he defied death and came back to life

I wonder how people who believe in a loving God/Savior can meet sunday morning and sing and talk about Freedom yet they live chained to religion?

There's a lot that doesn't make sense to me

Whats my problem?

I stumbled upon this:

Luke Chapter 10 Verse 21

At that time Jesus, full of joy through the Holy Spirit, said, "I praise you, Father, Lord of heaven and earth, because you have hidden these things from the wise and learned, and revealed them to little children. Yes, Father, for this was your good pleasure.

Are you kidding? Is it that easy?

All the truths of God are hidden in the children and the way they process things?

I will become a student at home now! When my daughter asks me if Cinderella truly sleeps in Cinderella's castle at Disney World in Orlando... I'll smile! She's helping me under stand my maker!

Just believe!

Wrestling with God

2008-06-13T13:14:00.000-07:00

I would like to start this by saying that I am in awe of God. I "fear" God in the awestruck sense. How can you not? Look at what he's made. Look at this litle seed of faith in me that connects me to an unseen creator... I am obviously in awe of Him.

But what i am about to say may sound unconventional.

I truly believe God wants to pick a fight with some of us!

Before calling the religion police on me... let me explain.

Genesis 32 is a chapter that is tough for a lot of people to explain (including me)
All i know is that a great man of faith (Jacob) was ravaged by fear.
He questioned all the things God had been promising Him for years.
Jacob sent half of his crew to ease the fear... the other half he sent into retreat mode.
Which means... Jacob was alone.
In a piece of scripture that a lot of people have a hard time explaining God came down and physically wrestled with Jacob... i am not sure in what form but i know he battled him in some sense... even came away with a limp ... the limp was like a scar... proof that you got cut!!!!

I have spent many nights like Jacob...swimming in a bottom-less pool of fear.
When i read about God visiting Jacob in his tent to "do battle with Him" ... it gives me chills because God has visited my tent many times and i fought and yelled and screamed at Him!!

"why did this happen?"
"rescue me from these circumstances"
"thats not fair"
"cut down my enemies"
"you said that i am your kid and yet you allow trouble to beat me up"

I finally got the point.

God would rather have me yelling and screaming at Him than have me run away.

I am not the only one that runs to things to ignore a pending clash with God.

Shopping, alcohol, movies, books, excercise, sports, sleep ... we will do what we can to avoid hashing things out with God

The picture that comes to mind is an image of a person beating on God's chest.

While beating on God's chest you are yelling "WHY AM I HURTING AND IN PAIN?"

"WHY WON'T YOU TAKE IT AWAY"

yell, beat on His chest ... in the end your strength and efforts will leave you tired and you will fall against Him and He will wrap you in comfort.

either way... The Creator of the Universe and lover of your soul is so madley in love with you just the way you are that He'd rather have you raise your voice at Him than run away and ignore him.

Like King David hiding in a field yelling to God to slay David's enemies... He was frustrated, angry, and confused but i will end this the same way he did

you are great God... and your love endures forever!

God's LOL's

2008-06-11T19:55:00.000-07:00

Prov 17: 22 A cheerful heart is good medicine, but a crushed spirit dries up the bones.

LOL... I know it was thousands of years ago but i am pretty sure God meant to include a lot of LOL's throughout the Bible.

Knowing from scripture that God encourages laughter and a joyful heart is so cool to me.

I say that because God knew... that in 2008 stocks would be down, gas and milk would be 4 bucks a gallon, cancer and diabetes up, car accidents and death up, broken homes every where, choas and divorce are the norm, depression is life for most, morality is ancient, hurt, brokenness, and hopelessness would breed.

The creator of Joy and laughter knew 08 was comin'

I need to laugh more... he's is Hope why shouldn't I laugh?

The Broken

2008-04-25T10:47:00.000-07:00

Lately i feel like God has been bringing broken people across my path.
I am not sure why. So i started thinking about it.

I am not rich.
I am healthy (barely).
I am blessed.

Some times i feel guilty about that.
Until i ran across this:

2Corinthians Chapter 1 verses 3 and 4
"Praise be to the God and Father of our Lord Jesus Christ, the Father of all compassion and the God of all comfort, who comforts us in our troubles, that that we can comfort those in any trouble with the comfort we ourselves have received from God"

Tomorrow i could get taken out in a t-bone accident and it's all over. Depressing but motivating.

SO I HAVE TODAY!
to open my hands and let God use me if he wants to bring someone comfort.
In spite of my sin. In spite of the chinks in my armor. In spite of my troubles.
Through that noise... i will utter these words in a soft whisper
"Use me. If you can."

It's funny. I always remember amazing emotional/spiritual experiences.

But i am finding that those moments of "feeling" are wasted if they don't get you through the times where the presence of God is not lifting you off the ground.

To close... these lyrics from David Crowder speak whats on my heart:

Here we are Here we are
The broken and used
Mistreated, abused
Here we are Here You are Here You are
The beautiful one Who came like a Son
Here You are
So we lift up our voices
We open our hands
To cling to the love That we can’t comprehend
Oh, lift up your voices A nd lift up your heads
To sing of the love That has freed us from sin
He is the one Who has saved us
He is the one Who embraced us
He is the one who has come
And is coming again
He’s the remedy
Here we are Here we are
Bandaged and bruised
Awaiting a cure
Here we are Here You are Here You are
Our beautiful King
Bringing relief
Here You are with us
So we lift up our voices
And open our hands
Let go of the things That have kept us from Him
He is the one Who has saved us
He is the one Who forgave us
He is the one who has come
And is coming again
He’s the remedy
Oh, I can’t comprehend I can’t take it all in
Never understand Such perfect love come
For the broken and beat For the wounded and weak
Oh, come fall at His feet
He’s the remedy
Oh, in us You’re the remedy
Let us be the remedy
Let us bring the remedy

life with God

2008-04-06T19:25:00.001-07:00

Today i was really trying to figure out a plan... a mental plan for my life.

When i try to cope with the fears and anxieties that try to crush me... i think about God.
I, in a sense run to Him in my thoughts... saying "Help me!!!!!"
the thought that hit me today....

God/Jesus does not exist in my life for the purpose of a comfortable life (as much as i try to use Him that way)

God does not exist like my cable/phone/internet triple package. (having Him around should bring me comort and keep me connected)

Having fellowship with Jesus through Faith is not a way to live a better life.

He is life! A world a part from Him is chaos.

Thats a challenge to me. When i pray to God i really need to understand who i am talking to.

Not the CEO of a lifestyle choice...

but rather the BEGINNING AND THE END...The Alpha and Omega.
You made my fingers. You made my eye balls to focus in different lights.
You gave me the ability to love and be loved.
When my body gets an infection it automatically tries to heal itself.

You did that!
If the life Job lived falls upon me... suffering and death i mean.
Will I still pray to the creator of the universe the same way?

May i start today. Fellowshiping with the "Great I AM"
rather than using God as though he was the SUV over the corrolla

He is not the 2100 SQ FT house over the old 1400 SQ FT house

whether in death or life... He is.

He's a loving creator reaching through a star filled sky screaming at the top of His lungs how much he wants me to rest and trust in him....

if you watch "Horton Hears a Who" that new pixar movie with Jim Carrey you get a good picture of what God is like to us... Using as many things as he can to screeeeeammmm out His love... I pray i can hear it through all the baggage/noise in my life.
Thanks for loving me first.
you and i both know I shouldn't be worth your time.

some april 08 thoughts

2008-04-06T15:08:00.000-07:00

doing some searching for a new church here in Florida.

This is the 2nd straight week i feel like i heard a sermon i myself could have preached when i was 5 years old. It makes me wonder why God put me through extensive spiritual weight training but i still can't find the reason why.

what i am saying is.... smuggling Bibles into China... dying in Ireland... breaking the legalism in the USA... the wars i've fought spiritually and yet i have to go to church on sunday and listen to sermons that i preached in my PJ's from a fake pulpit when i was 6 years old.

I am asking God "what the heck"

but i get so annoid by people who take soooo much pride in their "ministry"

when you start making tshirts and bumper stickers... you've got a hobby not a "ministry"

but at the same time... i have come through sooo many spiritual battles that maybe it's time to start passing some of that on... but at the risk of being arogant and prideful ...

God why did you stick me on a little island in the atlantic for 2 years... in a convent none the less!! Watching members of the Chinese mafia in Hong Kong weep in the street when the Holy Spirit moved on their hearts... yelling at you God while holding a beer in a cemetary outside the convant in Dublin..... will any of that stuff ever make sense? Was it just to do a radio show and raise a couple kids and a wife to know you?

heck.. you and i both know how fake i am!!! But i guess through that mirage... use the war scars you gave me.

i almost have to laugh... us humans must frustate you. if you weren't in love with us.... i think you'd be long gone.

from Oprah saying you don't exist because she misread some scripture as a kid... to some of the Christians who listen to my radio show that think they are more holy than you....

in the end i just want to stare at a star filled sky.... i'll hear your song in my head... i don't need a church bulletin or an elder to pull that off... i feel the desire to speak out the universal word "Hallelujuah" more when i gaze at the beauty you created then when i walk into a man made ministry.

you oh God are good... you are the creator of Love... laughter... hope... life