Tag: Brodie Whann
Happy Mother’s Day,
Hello Welcome to our Backyard Lanai This is where we spend a lot of our time in the spring, summer, and autumn. It is a nice big area where we can spread out and entertain, even if it is just for…
Me, Taking a Kayak Photo Making Plans for our Mermazing Kayaking Trip to Weeki Wachee Springs Me, Taking a Kayak Selfie ———————————————————- Rise and Shine Kayaker’s Breakfast Today we will be spending our day kayaking Weeki Wachee Springs in Central Florida. …
Onion Soup Topped with Toasted Bread and Melted Crusty Cheese
(Pork Tenderloins and Grilled Asparagus compliments of Gordon.
Recipe write up at the bottom of this post.)
We would like to introduce to you our son Brodie and his girlfriend Mackenzie.
They are the new cooking dynamic duo in our family that have discovered the joys of cooking and trying new foods while discovering the talents and creativity that they never knew existed inside of them. They have certainly been a ‘shot in the arm’ for Gordon and myself as their foods differ from ours and they are becoming something of an inspiration to us as they like to try and recreate some of their favorite foods they eat in restaurants, as well as to create new dishes on their own.
Of course Brodie having grown up with a culinary father has been something of an inspiration to him. And as his mother I do have to brag that Brodie’s Teriyaki Chicken has surpassed Gordon’s in taste and texture. But isn’t that the mark of a great teacher when the student goes on to surpass you? But shh… let’s not tell Gordon quite yet. 🙂
And Mackenzie is quite creative on her own. She has just discovered by taste, the ingredients needed in a recent recipe she and Brodie were working on from a restaurant they would frequent.
This post represents their debut as a cooking couple.
We are very happy to have them join our website and we hope that you will give their recipes a try.
See you in the Kitchen,
Julie and Gordon
Here they recreated an Onion Soup.
They have also started a new blog post on breakfasts, something they are quite good at. If you would like to take a look….
The Smell is Magnificent!
These Ramekin’s are Perfect for the Soup
(Gordon and Brodie had actually gone out shopping at a thrift store that morning and found them for this food project.)
The Broiled Sourdough
Right Out of the Oven
1 Red Onion, sliced
1 Vidalia Onion, sliced
1 White Onion, sliced
6 Shallots, sliced
Purple Pearl Onions, about 12 in a package, sliced
Cipollini Onions, package count was 9, sliced
Butter/Margarine, 1 stick
Beef Stock, 8 Cups
Olive Oil (about 4 T.)
Fresh Thyme, a few sprigs
Bay Leaves, 2-3
1 Cup Port Wine
1 Cup Madeira Wine
1 Cup Sherry Wine
BREAD, any of your choice.
Slicing the Onions and Adding them to a Large Bowl.
Mackenzie and Brodie Chopping, and Cooking Down the Onions
After slicing the Red, Vidalia and White Onions, they added them to this cast iron pot. But first they placed about 4 T. of Butter and 2 glugs of Olive Oil on a Medium Heat.
Shallots to be Chopped
Sliced Shallots Added to a Pot with some Butter (1-2 T.) and Olive Oil to Soften on Medium Heat in a separate pot.
Pour the original pot of cooked down onions into a colander in order to drain the liquid from the pot.
The extra liquid that is removed will be reserved for later use. Now the onions need to caramelize in the pot to create the brown color. You will be adding the onion juice later to the soup. Try a spoonful or two as the juice is quite tasty. Continue to cook down/caramelize the onions to the doneness your prefer, which will give them even more great flavor.
When browned to your liking, add One Cup Port, and One Cup Madeira and One Cup Sherry to the original pot of onions.
Reduce by half for around 2 hours and add the Cippolini and Pearls Onions about an hour into reducing.
Cipollini and Purple Pearl Onions
Test your knife skills by slicing all the onions evenly. The varied onion within this recipe, give the soup a well balanced and rounded flavor.
Adding your sliced Cipollini and Purple Pearl Onions to the main pot of onions and then add the Beef Broth, about 8 cups which is 2, 32 ounce containers.
Stir the soup well and continue to cook over high heat to slightly tenderize the Cipollini and Purple Pearl Onions. The varying textures of the onions will give the soup a little bite.
Add a little Thyme, Bay Leaves, and Salt, and bring it all to a boil, then reduce the heat and let it simmer for 10 min.
To make the crostini, coat the crostini slices lightly in butter and toast in a cast iron skillet over low to medium heat. Make them nice and crispy.
Ladle the soup into a bowl or a crock as shown, which is ideal for French Onion Soup.
Place the Crostini slices directly on top of the Soup.
Mackenzie, Hand grated Gruyere,
and some Manchego.
Pile It ON!
Melt the cheese using the broiler until the cheese browns and forms a crust.
Be careful it’s piping hot!
On the left are three previously three inch thick marinated pork tenderloins which were grilled using the following simple steps. Light your grill and place three burners on high for ~five minutes. Remove the tenderloins from their packages, turn the grill down to medium and place on the grill, one on top of each burner. After five minutes of grilling, turn the tenderloin onto it’s opposite side and grill for another five minutes. Once that five minutes has passed, turn the tenderloin over to a third side previously not grilled. When completed, move all three tenderloins to a part of the grill which has no heat underneath it, place it down on a side not yet grilled. If needed, turn off one of the burners to provide room for all three tenderloins. Let them sit without flame underneath them for yes, another five min. Now, when done, remove the tenderloins and let them rest for at least 10-15 min. to allow the juices to return to the center of the meat, creating a juicy cut of meat.
On the right are our grilled asparagus. This is easily done by first placing a cooling rack on the grill so as not to allow the asparagus from falling through. It is difficult to see in the photo above but it is a black rack placed on the grill and then the asparagus is placed on top of it.
To prepare the asparagus for the grill, place them on a sheet pan, then douse with a good helping of olive oil and a good sprinkling of lemon pepper. Mix all the ingredients around well then place and your pre-heated medium high grill. Grill the asparagus for ~ eight minutes, then turn over and grill for another eight minutes.
NOTE: Due to the size and thickness of the asparagus some may need to be removed sooner, or cooked longer than others.
Remove and eat!
A Perfect Accompaniment to Brodie and Mackenzie’s Onion Soup
Spooky and Sparky
(Waiting for scraps to fall off the table and making our lives a little better.) 🙂
Meet Sparky and Spooky They are the newest members of our family. They are rescue dogs. A mother and her son. Spooky is a Chihuahua, and Sparky is a Chug. A Chug is a Chihuahua/Pug mix. …
We Love Shark Week!
I couldn’t think of a better start to Shark Week than this!
Shark’s Enjoying their Feeding Frenzy
(Carved wood sharks that Gordon purchased in the Philippines during his Navy career.)
Various Sushi’s with Ginger and Wasabi, Shrimp Sushi Rolls, Rollmops Herring, Creamed Herring, Pickled Onions and Beets Salad, (Sea) Cucumber Salad, and a Seafood Salad all nestled into beds of fresh Kale (Seaweed) while the sharks hover above. 🙂
Great Start to a Great Shark Week
Short Shark Week History
Shark Week originally premiered on July 17, 1988. Featured annually, in July and/or early August, it was originally devoted to conservation efforts and correcting misconceptions about sharks. Over time, it grew in popularity and became a hit on the Discovery Channel.
(As taken from Shark Week Wikipedia)
We have a few Shark Week blog posts if you care to take a look.
You can also view our Sh..sh..sh..sh..SHARK!!! Week here……..
Just a few great recipes that you can make for Shark Week as well.
It wouldn’t be Shark Week without the Jaws Franchise, now would it?
I have Jaws 1, 2, and 3 on DVD.
Am I the only one that still watches DVD’s? 🙂
To me Shark Week isn’t just about watching The Discovery Channel official programs on sharks. It’s also about us recreating our own Shark Week Fun!
(And just to give you a head’s up…That Jaws banner (above) will play a big role in our Shark Week 2020.) 🙂
And Here it is!
How to Make a Beachy Cheese Cake
Hurricane, our Betta Fish
I just felt compelled to include Hurricane in our Shark Week as he is our live “bait” in our kitchen. 🙂
With Watermelon, and even a few Gold Fish Crackers
I wanted to make a cocktail for Shark Week so I searched through our “STASH” and came up with this one.
I knew that I wanted it to be RED, hence the Watermelon mixer, Blood Orange Juice, Fresh Watermelon, and the Shark HOT SAUCE!
A blender is needed here.
I placed several ice cubes in the blender along with several chunks of watermelon.
I had my son Brodie do the pouring as I did the photography.
But here he is adding the Watermelon Mixer, The Blood Orange Juice and the White Rum.
(My advice to everyone is to use your own discretion. Add as much or as little as you like. For us we did about 1/3 of each.)
Now you want to blend everything together in the mixer.
Pour into a Pitcher
Now for the SHARK’S BITE!
Add your favorite hot sauce to the cocktail and a few watermelon wedges.
She Sells Sea Shells Pasta and Crab Salad
With Shark Literature, of course.
On a bed of fresh seaweed…. (Kale)
Or on a lovely platter.
Julie’s “She Sells Sea Shells” Crab and Pasta Salad
I based this recipe on Gordon’s Imitation Crab Salad:
Gordon makes the best crab salad ever. The secret is using rice wine. Also we don’t use real crab, this is imitation crab, white fish from Alaska. I love real crab but unless we know where it comes from then we don’t eat it. Next time we are in Virginia and Maryland we will definitely chow down on some crab.
The pretty bowls I bought at the Asian Supermarket. Here I glued two bowls together, one upside down. I have a friend who’s birthday sign is Cancer, the crab, I’m planning on giving her a nice set as a gift. I do love mine though!
2 Packages Imitation Crab 8 oz. Louis Kemp Crab Delights (flaked)
3 Celery Stalks (finely chopped)
2 tsp Old Bay Seasoning
1 Cup Miracle Whip Salad Dressing
3 Tbsp Sweet Cooking Rice Seasoning (Kikkoman Manjo Aji-Mirin)
In a medium bowl, flake your imitation crab meat then add the rest of the ingredients.
Mix all the ingredients well and taste to ensure the seasoning is to your liking.
Chill for 1 hour in the refrigerator and serve with your favorite crackers.
We like the butter flavored ones best!
I base my recipe on Gordon’s, above, except I use a bit more of everything. I also like Hellman’s Mayonnaise here as opposed to Gordon’s Miracle Whip. I also added some shredded carrots I had leftover in the ice box. And I added some extra Mirin, about 6 Tablespoons.
My advice is to taste it as you go.
I’m also adding Sea Shell Pasta to mine!
The Mirin here is the secret ingredient!
Buy it! Also use it in macaroni salad. It brings a better taste to these kinds of salads.
I used my hands to flake the Imitation Crab (Alaskan White Fish)
Dice some celery, as much as you like.
Rinse and add your shredded carrots. I just eyeball everything. Give the salad a bit of balance.
I did try and dice the carrots as small as I could.
While I was assembling this salad I did boil some pasta shells on the stove top until al dente.
When drained, add them to the ingredients in your mixing bowl.
Hellman’s Mayonnaise to Bind
I myself don’t like a lot of mayonnaise.
I like to see my salad and not have it all drenched in white.
Now just place into the ice box for about an hour so that the salad can chill together with the flavors blending.
Serve any way that you like.
See You at the Seashore!