Basic Recipe for Marinade and more....

As the World Olympics have just begun, excitement filled the air with the viewing of the "Opening Ceremonies". It is a GREAT thing when people from all over the world can compete in peace without wounding or killing, where tears of both victory and defeat replace bloodshed and a loss is still a victory for the achievement of both the athlete and the country they represent.
Some may not realize there is another "Olympics of the World" which takes place this coming October in Germany, the Culinary Olympics. A grand competition of world class chefs competing and displaying what the best of the best can create and "NO"  it is nothing like "Iron Chef" of the food network. Now that I have shared that bit let's get onto what this blog is all about, Recipes.
I know I am repeating myself in saying "do not be afraid to tweak and experiment with the recipes I post here", this is why I generally post simple, quick basics, cooking is meant to be fun and filled with passion, were you can close your eyes and think about a flavor you associate with goodness and recreate a moment filled with memories of happiness. So where is the recipe??
This simple marinade is packed with finishing flavors that leave you asking?????? OOPS, I won't ruin the experience but you will see what I mean.

This is great with beef, buffalo, or game meats:

1/4 cup Olive Oil ( virgin or semi fine is higher in acidity and work well for this application)
1 tbsp. ground cumin
1 tbsp. red chili powder
1 tsp. chipolte
1 tsp. lime juice
1 tbsp. lime zest
1 tbsp. lemon zest
1 tbsp. orange zest
1/4 cup fresh cilantro
2 tbsp. chopped garlic or 8 to 12 whole cloves
1/4 cup water
1/4 cup spring or white onion (peeled)
1 tbsp. pure maple syrup
sea salt to taste


Simply add all the above mentioned into a food processor or blender, blend until semi smooth.Place desired cut of meat in a bowl, coat both sides of meat with marinade, cover and allow to marinade in the refrigerator for 2-24 hours prior to grilling. I recommend searing over high heat to mark and caramelize then cook over med heat until desired temp.
If you are using this with game meats such as Elk try adding fresh blueberries, black berries and a tablespoon of fresh sage.
As always have fun, be safe and ENJOY !!!!

The Truth and a Little Culinary Career Advise From This Old Chef!!

                                                         
This industry and art form has change so much since I first stepped behind the line in 1983, some of which is for the better, some of which is to the demise of the professional chef. Kitchens are being taken over by OOPS better not go there, let's just say I believe many if not most culinary schools are glorifying an art and business to be something it is not. Less than 15% of culinary grads will actually be working in the culinary industry upon completion of there so called training, only 5% will be in the industry after 5 years and only 2% will call it a career. Allow me to qualify industry, anything that has to do with cooking and or food. I feel for these kids that get sold a bill of goods about how prestigious being a chef is. It takes many years to understand the arena we call our kitchens. I am not one to boast or brag about myself or my career as a chef nor my education, I will say that it continues to unfold nearly 30 years later. This blog has been fun for me to share recipes and some technique, I have readers in more than 20 countries and receive more than a few regular emails requesting information or recipes, I am not a well known or celeb chef, I remain mostly private except to those I have met on this blog, friends, family and my peers in this industry, I like it like this, it relives the burden of expectation except at the work place where I give all that I am and believe in being expected upon with high demand. As the new culinary venture I have spoken about nears, as well as the bragging rights that come along with it, I will continue to share and promise to share more recipes and experiences here.
Where I am going with this now is I have not written or shared much as of late, asking myself if this blog is worth anything. The answer is yes!!  I have the belief that if it helps one person it is of some good and purpose. I know some of what I have shared in this post means nothing to some but I shared this information because I recently received an email from a student of the culinary arts that finds themselves frustrated and questioning if they are doing the right thing which brings me to this. Only you can make the decision to continue in the wonderful world of Culinary Arts, if you do, take advantage of all the worldly adventures it offers and be prepared to work very hard to someday have a kitchen you can call your own to share your the passion, knowledge and love for food from.
I will return to share more recipes, until then be the best you can and love what you do.

Garlic, Meyer Lemon, Cilantro and Honey brought together in a marinade is a flavor of flavors, not complicated or complex but bright and bursting with flavor. Fpllow this recipe for the most moist grilled chicken you will even want to sink your chops into the next day and way too simple.
Clean and cut chicken into eight pieces and set aside, in the food processor or blender  add the following ingredients.

24 ea Garlic Cloves
2 Whole Meyer Lemons ( leave rind on )
1/2 cup Cilantro
1/2 cup Flat leaf Parsley
2 tbs Honey
1 cup Water
S&P to taste

Blend ingredeants together, marinade cut chicken for 2-24 hours, grill to perfection and baste chicken with Balsamic Glaze. So simple yet so good.
Balsamic Glaze you ask?? Yes, simply reduce Balsamic Vinager in a sauce pan over med heat by half, be sure not to boil, doing so will burn the sugars in Balsamic and make it bitter. What you will have is Balsamic Syrup, as well be certain to use a true Balsamic Vinager not Balsamic that is produced by adding sugar and carmel coloring to red wine vinager that is sold in most markets. Read the lable, you will also know if it is true by the price, true Balsamic is a bit more but worth every penny.
As with all my recipies do not fear, use your own creative thoughts and try adding your own twist to create something that you can call your own.
Great weather so ENJOY!!!!