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Homemade Worcestershire Sauce

Posted by on Mar 19, 2013 in England, Food, Food & Travel Blog, Food History, India, Recipes, Roadtrips R Us, Sauces, Travel & Food Blog | 2 comments

Thoughts for Today:  “It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen.”  Fernand Point Worcestershire Sauce, I use it all the time and assume most of you do as well. Although it is not as big a seller in the U.S. as say ketchup or salsa, Americans still pull it out for steaks, sauces, dressings, stews, and so forth especially in the restaurant business. You would be surprised to find out how much of this sauce is used at your favorite dining spot. The kicker is, for the most part, the rest of the world does the same thing. Worcestershire Sauce has been around since the 1830’s and originated in England. It was marketed throughout Britain and other countries throughout the world during the time of Britain’s economic dominance....

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Here’s the Beef…

Posted by on Jul 6, 2012 in Chef Montmireil, CJ & TJ RoadtripsRUs, Food, Food Blog, France, Francois-Rene de Chateaubriand, Recipe, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Sauces, Today in Food History, Travel Blog, Twitter | Comments Off on Here’s the Beef…

Quote for Today:  Waiter:   How would you like your steaks cooked?  Pepper:  Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate.  Woody Harrelson “The Cowboy Way” (1994) On September 4th, 1768 Francois-Rene de Chateaubriand was born.  Living in a very volatile time in the history of France, especially for an aristocrat, Francois-Rene had his share of ups and downs including two terms of exile, one in America which inspired his first writings and the other in England living in extreme poverty.  As a young man he was torn between the military and becoming a priest.  How ironic it is that he became the founder of romanticism in French literature. During one of his prosperous periods his household Chef Montmireil created a beef dish in his honor.  Even though it is not...

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Bacon, Mushrooms, Jalapenos, Butter, Cream and Trout – Sounds good to me…

Posted by on Jun 24, 2012 in Beurre Blanc Recipe, Chef TJ's Easy Recipes, Cilantro and Jalapeno Beurre Blanc, Corn Pudding Recipe, Food, Food Blog, Quotes, Recipes, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Sauces, Seafood, Walnut and Pecan Crusted Rainbow Trout | Comments Off on Bacon, Mushrooms, Jalapenos, Butter, Cream and Trout – Sounds good to me…

Quote for Today:  I say, I say, go away rain, you botherin’ me like that boy – Foghorn Leghorn -weekend rain With a tropical storm hovering over our little slice of heaven in the Panhandle of Florida, a day in the kitchen sounded good to me.  The recipe I’m about to give you may sound complicated, but don’t despair.  Make sure you have all of your ingredients ready to go ahead of time and this dish is not that difficult. You will find if your pudding is assembled, your sauce is ready to start, and your trout and breading are set to cook, this can be an easy dish.  Feel free to ask questions and make comments about this recipe, and I will respond.  Here it is:  Walnut and Pecan Crusted Rainbow Trout atop Bacon and Chanterelle Mushroom Corn...

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Sweet & Spicy Onions & Perfect Pork

Posted by on Jun 22, 2012 in CJ & TJ RoadtripsRUs, Food, Food Blog, Food History, Georgia, Quotes, Recipe, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Sauces, Travel Blog, Twitter, Vidalia Onion Recipe | Comments Off on Sweet & Spicy Onions & Perfect Pork

Quote for Today:  Anyone who has never made a mistake has never tried to barbecue anything. – Albert Einstein A trip to our local farmers market this past weekend saddled me up with one of my favorite foods, the wonderful Vidalia onion.  Coming from Toombs County in South Georgia, these tasty bulbs have been used in classical cuisine dating back to 5000 B.C. In French cuisine we have the base of almost any preparation from soups to sauces and anything in between with the combination of onion, carrots, and celery.  Every culture has a base similar to this that is commonly called aromatics.  An example of this is the Holy Trinity in Creole cooking which omits the carrots and includes green bell pepper in its place.  In Italy and Portugal, sofrito and refogado reign supreme with the addition of...

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Celebrating National Shrimp Scampi Day with R-E-S-P-E-C-T

Posted by on Apr 29, 2012 in dining, Food, Food Blog, Food History, National Food Holiday, Recipes, restaurants, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Sauces, Seafood, Shrimp Scampi Recipe, Today in Food History, Today in Music History, Travel, Travel Blog, Twitter | Comments Off on Celebrating National Shrimp Scampi Day with R-E-S-P-E-C-T

Quote for Today:  “My faith always has been and always will be important to me.”   Aretha Franklin, Singer, Songwriter, and Pianist Today is National Shrimp Scampi Day and although unsure of the origins of this date in history, Shrimp Scampi is a favorite of ours.  Shrimp Scampi is a delicious and easy to prepare dish for large dinner parties, or when you want to enjoy a quiet candlelit dinner. While a chef at Fifth Avenue Grill, we sold a plethora of Shrimp Scampi.  This classic dish has been on many menus across this great land of ours.  Our early bird menu featured this dish daily.   It really is not that difficult to make.  This is my personal recipe for cooking this delicious entrée at home. The first thing you need to do is make a compound butter. Ingredients 1...

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Beef is what’s for dinner…

Posted by on Apr 28, 2012 in dining, Food, Food Blog, Food History, History, Horseradish, Recipes, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Sauces, Today in Food History, Travel Blog, Twitter, Uncategorized | Comments Off on Beef is what’s for dinner…

Thought for Today:  The pleasures of the table belong to everyone. Today is National Prime Rib Day and cooking big chunks of meat makes me very happy.  Most people including myself look at roasting a large piece of protein as something mystical.  In reality it’s not that complicated. First things first, a large piece of meat needs to be on hand.  In terms of prime rib, a whole rib eye in the thirteen to fifteen pound range is preferred.  All the major grocery stores or meat markets will have whole rib eyes for sale. My advice is to not look into this very much.  Over the years, many discussions have ended in heated fashion over the roasting of a beautiful cut of meat.  Let’s make this easy, procure the best whole rib that you can find.  Once out of...

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