tag:blogger.com,1999:blog-85658130988235091952024-02-06T23:50:54.059-03:30Cook with Mr CafeFallow Barrie Hall ( Experienced cook for over 15 years ) through his caffeine driven cooking and eating experiences by photo detail and bad spelling.MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-8565813098823509195.post-75063938601011605762012-10-08T16:08:00.001-02:302012-10-08T16:12:39.456-02:30Perfect for a rainy day<div class="mobile-photo">
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Chocolate milk and instant coffee = nice home made cafe mocha.</div>
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Set up a double boiler. I used a egg whisk. Heat and whisk non stop until the bubbles get very small and very glossy. </div>
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Remove from heat and pour up for enjoyment. The higher the milk % the creamier the Mocha. I used almost one mug of 25 chocolate milk and one TSP of instant coffee for this. Reason I used less milk then a full mug is I wanted room for my mocha foam I formed.</div>
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MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com2tag:blogger.com,1999:blog-8565813098823509195.post-6681969053722985442012-10-06T08:36:00.001-02:302012-10-06T08:36:26.224-02:30Fallow up<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9T7jEp3KxR-kI3pUVe4-w_LrZDwatLf6ZNcrTTct_A4lABFdiuMMJKiMr0JZmi1o180FAbpnwLafKzOjr8wbenKJiWqYhfw2btL3d8i4tko5021fqBFnxXCImV5EYtEgUyWQ451r7EQa/s1600/2012-10-06+08.35.07-786225.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9T7jEp3KxR-kI3pUVe4-w_LrZDwatLf6ZNcrTTct_A4lABFdiuMMJKiMr0JZmi1o180FAbpnwLafKzOjr8wbenKJiWqYhfw2btL3d8i4tko5021fqBFnxXCImV5EYtEgUyWQ451r7EQa/s320/2012-10-06+08.35.07-786225.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5796151080212997730" /></a></p><p>Did Honey Earl Grey Tea muffins.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-87957398432579679432012-10-05T10:11:00.001-02:302012-10-05T10:11:51.631-02:30Yip.<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnHWZRz5UeO2wx9d0-RxF-dz7UVnpeQh4vZcRc7c8BmbTYXaSosiAN-LjMVY5-KQ5zCtgw4TBQP_imAH2YtACwywT4fRwB2RUW2JeiEmqqu1Eik1B0Z03OYJzfHS1KqY7vvV-3O1JY_VF/s1600/2012-10-05+09.47.12-711632.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnHWZRz5UeO2wx9d0-RxF-dz7UVnpeQh4vZcRc7c8BmbTYXaSosiAN-LjMVY5-KQ5zCtgw4TBQP_imAH2YtACwywT4fRwB2RUW2JeiEmqqu1Eik1B0Z03OYJzfHS1KqY7vvV-3O1JY_VF/s320/2012-10-05+09.47.12-711632.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5795804587748658146" /></a></p><p>I was wondering how it would taste, so I made some at work. Half oz per muffin.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-6975856928222662052012-07-17T16:06:00.001-02:302012-07-17T16:06:41.955-02:30Chili Hot Summers<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjej9m3Lsn4fEab4t-7C7eiOfqp0VK3FOJJB5xV0QP9plm9pXtO7yuJAD4U0SKg-nlGltHXctBQZFgAT5dZoAhso7TQzRE9xnL0UiRF4dcvH6uUhg_549LHPKtK2pybktyijwtxSwdKGi7/s1600/2012-07-17+16.05.23-701957.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjej9m3Lsn4fEab4t-7C7eiOfqp0VK3FOJJB5xV0QP9plm9pXtO7yuJAD4U0SKg-nlGltHXctBQZFgAT5dZoAhso7TQzRE9xnL0UiRF4dcvH6uUhg_549LHPKtK2pybktyijwtxSwdKGi7/s320/2012-07-17+16.05.23-701957.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5766209211528395906" /></a></p><p>Nothing like my mothers home chili amd a Dr. Pepper.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-44289971162325589832012-07-13T18:05:00.001-02:302012-07-13T18:05:56.277-02:30Mmmm the other white meat.<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15kzTYEDw3zxwPWO-0gyybc9K4ll7XZkuTwRP-lIUrkLnddml80mFqiVmSGzm_RyAN518NEBUo0evlXTrzoH9YYFVFtGUttewsZCvTJV-poFEg_XX421z6n873zt4qrgvK2S-5KwxN3AF/s1600/2012-07-13+17.27.37-756279.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15kzTYEDw3zxwPWO-0gyybc9K4ll7XZkuTwRP-lIUrkLnddml80mFqiVmSGzm_RyAN518NEBUo0evlXTrzoH9YYFVFtGUttewsZCvTJV-poFEg_XX421z6n873zt4qrgvK2S-5KwxN3AF/s320/2012-07-13+17.27.37-756279.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5764755598216996850" /></a></p><p>.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-21935366262235028402012-06-22T18:54:00.001-02:302012-06-22T18:54:37.706-02:30Beer O Clock.<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSetBoSoWtTfbcX7670D-7aCdqmtTgOwaBrXawEI5Chymy-vPf1FkOdUxJH9D1ta1iRE1oIdEABMbKMkQ6lHiBeWlyuyBG54lvW01HkFzMrPb1enYBSV_Dv3GmSQxunH6BEGoRhWGx-rM/s1600/2012-06-22+18.53.31-777708.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSetBoSoWtTfbcX7670D-7aCdqmtTgOwaBrXawEI5Chymy-vPf1FkOdUxJH9D1ta1iRE1oIdEABMbKMkQ6lHiBeWlyuyBG54lvW01HkFzMrPb1enYBSV_Dv3GmSQxunH6BEGoRhWGx-rM/s320/2012-06-22+18.53.31-777708.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5756975358301426914" /></a></p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-8413929955725123082012-06-13T17:56:00.000-02:302012-06-13T17:56:55.745-02:30Bacon Fat = GoldOk. So I am having a birthday party ( it's my not so big 3 0 ). So I wanted to do something special. I am having a BYOB party. ( Bring Your Own Bacon ).<br />
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Now I want to have a conversation with everyone. Bacon grease is a very viable replacement for oil and butter.<br />
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Butter Per Ounce ( unsalted )<br />
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Olive Oil<br />
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Now Bacon<br />
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Notice how close olive oil and bacon grease are in scores. Only off by 3 calories. I would like to say they are the same in fats, but there are less saturated fats in Olive oil, by a 36%, which is in reverse for trans fats. Which has to be expected as one in plant fats and the other is animal fats. ( What ask Mary had to say on the differences <a href="http://caloriecount.about.com/difference-trans-fat-saturated-q4146" target="_blank">"Ask Mary"</a> ).<br />
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Alot of people replace butter with bacon grease one to one ( bacon grease has the higher calorie count on this one.) For frying and also in baking... yes baking, such as short bread cookies and ginger bread cookies being the most common. Also a nice for braising cabbage in with some onion, blue cheese, touch of cream, and MORE BACON.<br />
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Bacon fat can be stored in a air sealed container in the fridge for 6 months, or in the freezer for 6-9 months. after that the flavour starts to break down as does it's usefulness.<br />
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Later I will be posting a few things I made from the bacon grease for my gathering. So far as a hint, one if booze and the other has to do with a very common sandwich spread.MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-53630403010857090962012-06-04T18:49:00.001-02:302012-06-13T17:22:48.787-02:30Sol Bady.<div class="mobile-photo">
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Did a panko crusted sol sided with Quinoa grian vegetable pilaf. (Wanted to try something other then rice and seen a bag of quinoa my girlfriend had bought and said "why not"). I have to say I love the type of texture I got out of it. I used less water then the packaging asked for as I always do with my full grain rice, as I find the industry standard in my opinion us to mushy. Rice should have texture and give to it. This grain did not disappoint.</div>
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I also used some raspberry almond tartar sauce I had sitting in the fridge I made awhile back. Worked great on the sol.</div>MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-28676616715022203492012-05-26T16:52:00.005-02:302012-05-26T16:52:56.897-02:30Gumbobalaya<div class="separator" style="clear: both; text-align: center;">
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To clearify a few things this is my Gumbo recipe, BUUUT I was out of okra so it's Jambalaya.</div>
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Getting the cut's ready, and a million bowls as Robyn ( my better half) would tell you I always use, as I try to Mise En Place when cooking.... but never do as I start half way through. Habit of a line cook.</div>
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I small dice the onion ( doing onion first as most of the nutrition and benefits of onions best come out of cutting and resting the onion for at lest 10mins. )</div>
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I put about 1 and a half cups of frozen small shrimp on water to loosen the tails.</div>
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Some celery for the mirepoix (well we are doing tasty stock with yellow peppers.)</div>
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med diced like the onion.</div>
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To give you an idea of the cut I made.</div>
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More mirepoix work.</div>
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I slice down the bottom of the garlic to make it very easy to peel. Just pull back taking off one full side of peel, then going back for the rest.</div>
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Hope you didn't toss your vegetable peels and scraps. We toss those into a pot of water with two more cloves of crushed garlic and bring to a boil. Once at a boil turn in min and ignore it. ( make sure you still have room in your pot for double of what is in there, you'll learn why later.)</div>
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Cooked off some crab last night fresh from the sea ( cooks have their sources after being in the industry for a few years, where to get fresh, fresh, fresh product ) in sea water. ( place an inch of sea water into boiler then live crab. bring to boil and time for 12mins. take out and shock in ice water. Rip off lag and toss body.)</div>
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RAWR!!!</div>
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Melt 1/4 butter in large pot, then turn on min.</div>
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Time to learn how to quickly get your crab meat. Stab peering knife into leg.</div>
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Turn up and push blade down.</div>
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You have two halves. If you can't figure how to get the meat out now send your crab to me, I'll eat it.</div>
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For claw, pull the movable pincer up and pull out.</div>
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I use my large chef knife to crush into the center of the claw and cut through it. ( my knives are kept VERY sharp.)</div>
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SAVE YOUR SHELLS!!! They are getting tossed into that butter you just melted. Along with the shrimp tails you just pulled off all your shrimp. ( if you get fully shelled shrimp de-shell them and use the full shell, MORE FLAVOR!!) Turn up to med, add a touch of water from your veg stock you are working on, just a touch to get steam and plunk a lid on that pot.</div>
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Mmmmmeat.<span style="text-align: -webkit-auto;"> </span></div>
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Cut up some lovely fresh parsley for the mirepoix.</div>
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Remember the bacon in my last blog, well some survived to today. Diced fine for the mirepoix -cough- I mean tastie stock.</div>
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mmm Tastie stock..</div>
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What's this... sexy chourico sausage. </div>
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Quarter diced.</div>
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Chicken breast. If you had a roasted chicken the day before I'd use that, better flavor, AND you'd have a chicken carcass to roast off and make chicken stock out of, oooo.</div>
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That's sexy.</div>
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Not that your shell has been steaming in the butter to add flavor get your tongs. Pick all of those shrimp tails and shell out and place them in your veg stock (see told you you'd need more room). Add water to your veg and now shell fish stock pot, just enough to cover what is in it. Bring it to a boil then reduce heat to simmer.</div>
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Now see how there is a build up on your large pot. Let's fix that.</div>
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White wine baby. Bring your pot up to a med heat before added. When you hear it start to sizzle. Then hit it with the wine ( just enough to cover the bottom ) and scrap the bottom with your tongs.</div>
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Sexy no?</div>
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another 1/4 cup of butter. I used salted, forgot to say.</div>
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When that is melted toss in your chicken and sausage till the chicken is cooked.</div>
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Once the meat is cooked, toss in your tastie stock mix and cook till your onions are translucent.</div>
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Pot strainer. Buy one.</div>
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Time to add your other stock you made. Mmm HOT!.</div>
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Notice your pot isn't full? Add enough chicken stock to bring it up 2 inches form your stock pot.</div>
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Some bay leaf.</div>
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Pepper, chili pepper, basil ( my favorite herb.) and honey. ( if you want a spicy smoky taste add chipotle power, which I would have if it wasn't being cooked for my in-laws. They are not a fan of hot hot foods.)</div>
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Add in 2 cups of rice and soften. This will help thicken your stock. Once soft add your shrimp and crab. I was out of okra otherwise I would have added it now too, but I didn't... so I was sad. Thicken abit if the rice and okra wasn't to your liking with abit of rue. (melt butter in pan, slowly add flour till you have a nice paste, then add to soup.)</div>
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I then turn off my Gumbo and ignore it for a few hours. (I started this at 11am and it was finished at 2:45pm the point where I ignore it.) Then heat as you need it. The ignoring part is to allow for the flavors to meld. This is one of those things best left for a day in the fridge before eating. Or hell, bottle it up.</div>
<br class="Apple-interchange-newline" />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-79279515530665765162012-05-26T15:08:00.003-02:302012-06-13T18:01:25.179-02:30Monster Potato Mash!!<div class="separator" style="clear: both; text-align: center;">
Not sure what you would call this. I call it Baked Mash Potato.</div>
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Yes. I like to bake my bacon. It help get alot of the grease. I like to bake it at 375 for 12 mins then flip and cook for another 12 mins. (You could cook for longer, I don't like crispy bacon unless it's on my caesar.)</div>
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Peeled and rinsed 4 potato, then boiled them till soft. Drained off the water then ( very important ) placed them back in the pot and place them on the stove on low stirring now and then till dried. This makes for a nicer whipped potato as there is less water in your mix. </div>
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So I was out of fresh chives.... I know, so freeze dried had to do.</div>
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Some scallions ( I call them green onions -nods- )</div>
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This is how fine I diced them, diced my garlic this fine as well.</div>
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mmm</div>
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This is Half the bacon that I roasted. ( the other half was saved for other meals. It can be reheated in a frying pan very fast, faster then you can cook your morning eggs, good trick for fast breakfasts.)</div>
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Used the WHOLE THING BABY!
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Fired in the sour cream, bacon, chives, touch of salt, and pepper.</div>
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After I slowly added in some fort cheddar ( amount is adjusted to your personal taste, I only used half a cup as I wanted to still taste the bacon.) </div>
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CHILL your mixture before forming the Balls.</div>
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I formed them by hand into small balls reusing the bacon try and parchment paper for the bacon taste. Then I baked the buggers in the oven at 400 for 20 mins. ( keep an eye on them.) I cooked just before golden as I only wanted it to have a skin to hold the heat. It is normally served with a golden crusting, but I fine it gets too dry.</div>
<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-38952662576551736302012-05-24T14:53:00.001-02:302012-05-24T14:53:05.321-02:30Quick and Easy , With out the Sleazy! AKA You Make Friends With Salad.<div class="separator" style="clear: both; text-align: center;">
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I cannot eat raw greens... It's a curse. I have <a href="http://en.wikipedia.org/wiki/Crohn's_disease" target="_blank">Crohn's disease</a>. So here is how I eat salad.</div>
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Broccoli was steamed, then I sauteed off onions, orange peppers, bok choy, cherry tomatoes and spinach. Only lightly though as I still want a small crispness to it all.</div>
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Just before plating alittle sea salt, pepper, splash of white wine and some cider vinegar. ( Also my favorite salad dressing when I cheat on my diet. Yes, I cheat on my diet with SALAD.)</div>
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MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-52138828832884866662012-05-19T18:02:00.001-02:302012-05-19T18:06:40.888-02:30High Steaks<div class="mobile-photo">
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Mary's (mother in law) Over night marinade for a 2 inch thick slice of sirloin.</div>
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Robyn's (wife) baked potato and pasta salad.</div>
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My (MrCafe) perfectly cooked (pan seered and baked) sirloin (Mary BBQ'ed hers, Roy and Robyn's)</div>
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Costco's carrot cake.</div>
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Meal well stuffed.. Nap time on the couch for me.</div>
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<br /></div>MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-56409774023285754552012-05-18T11:53:00.001-02:302012-05-18T11:53:33.392-02:30Boot Strap Soup!I would just like to fire this out there seemings my B-day is coming up next month. Thank you Franky. A friend of mine wrote and sung this back many years ago. He's a great artist, with a great voice. And I do make a great boot strap soup, so Franky if you're in St. John's drop by my place before the crack of dawn.<br />
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<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-12336298319143030682012-05-15T19:44:00.001-02:302012-05-15T20:05:26.009-02:30"I'm going to eat you little fishy!!"<div class="mobile-photo">
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In the front is cajuin crusted salmon garnished with sweet potato pomme frite served on a SMEAR! ( real men smear) of guacamole. in the back the same break down, but I like trout more then salmon, so I made trout for me. My lovely wife Robyn has the salmon, and also made teh guac, cus she does a better job then me at it, but don't tell her I said that.</div>MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-22693651300310057602012-05-12T12:30:00.000-02:302012-05-12T12:30:12.598-02:30Caffeine Done Right On the RoadWhen away from my espresso machine at home or the lovely Barista's This is how it is done.<br />
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Now... We Wait...</div>
<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-64690652642419823472012-05-06T14:37:00.000-02:302012-05-06T14:37:39.779-02:30Wadda Frittata You?So had a few, well alot, of Jameson's Whiskey last night. So today was a good old hang over cure I learned at Simplicity. Frittata. I also fried up some homemade moose blood pudding (black pudding for you over int he UK )as well. Mmmm...<br />
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The start.</div>
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Three eggs and a touch of cream later.</div>
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The final results, mmm. I couldn't wait. I ate the blood pudding before this shot.</div>
<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-68982801021902281762012-05-05T13:56:00.001-02:302012-05-05T13:56:37.954-02:30Mmm Peppered Steak.<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrHnn7gj9Y_rCQ6HFD9NV3QKaHPbOruGAu-2_2_D4uHorkbe5_ye9IK2efytorG4Km9-BHbRrfN7J13yx6FL3yoMWh90spyN59zGw7aVottYxkX9i1T2mspMPuNvAkdd9Xcbw8BHj8auL/s1600/2012-05-05+13.55.42-797956.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrHnn7gj9Y_rCQ6HFD9NV3QKaHPbOruGAu-2_2_D4uHorkbe5_ye9IK2efytorG4Km9-BHbRrfN7J13yx6FL3yoMWh90spyN59zGw7aVottYxkX9i1T2mspMPuNvAkdd9Xcbw8BHj8auL/s320/2012-05-05+13.55.42-797956.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5739086477563747586" /></a></p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-25970711356498673342012-04-28T22:38:00.000-02:302012-04-28T22:47:55.543-02:30The Stony Beach<div class="separator" style="clear: both; text-align: center;">
<a href="http://thecladdaghinn.ca/home/templates/theme854/images/logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="78" src="http://thecladdaghinn.ca/home/templates/theme854/images/logo.png" width="320" /></a></div>
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<a href="http://thecladdaghinn.ca/home/"><span style="color: white;">View Their web site.</span></a></div>
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<a href="http://www.facebook.com/pages/The-Claddagh-Inn/244091672356493"><span style="color: white;">Join them on face book.</span></a></div>
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So I am our around St. Mary's bay area, well... St. Stephen's to be exact, crab fishing. So to take a break from cooking, I know right, we resided to try out the lovely folks at The Claddagh Inn in St. Mary's</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15k1tFC8cWN3wV402LMvX0a5Okme27RUABxKWzMQlpqyZYkM7RYdEPOrIQuDyNhj4z3pCBKx7jux9TwXaIFmTM5e9pmvLyNSYX9R8F3yI9vN1IDeIfXf526cDtCgiXeDEgMXgb8N0eaXE/s1600/starter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15k1tFC8cWN3wV402LMvX0a5Okme27RUABxKWzMQlpqyZYkM7RYdEPOrIQuDyNhj4z3pCBKx7jux9TwXaIFmTM5e9pmvLyNSYX9R8F3yI9vN1IDeIfXf526cDtCgiXeDEgMXgb8N0eaXE/s320/starter.JPG" width="240" /></a></div>
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First I took the time to sit an enjoy a nice pint of Yellow Belly Red, nope it's not Newcastle in that glass though that is another good option.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj8dW-ejsC6T1kAi4OVBUeKCtSOB671-X99-YAx1goYRfzRpowiAwDXa77p0Prj_NTEKCb-xqGn0zOtc_cwKO2kYriiuwK7P-c4wtuLmicU0KBuuOvwfyRc4fkO5_c74llSQzspZA7vA6/s1600/the+bar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj8dW-ejsC6T1kAi4OVBUeKCtSOB671-X99-YAx1goYRfzRpowiAwDXa77p0Prj_NTEKCb-xqGn0zOtc_cwKO2kYriiuwK7P-c4wtuLmicU0KBuuOvwfyRc4fkO5_c74llSQzspZA7vA6/s320/the+bar.JPG" width="320" /></a></div>
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This is the relaxing bar area in which said first pint was enjoyed. They even used old pews for the seating and bar structure. I love the atmosphere.</div>
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After the first pint I took my next one to the dining area ( saddly I didn't think to get a shot, sorry but here is a <a href="http://thecladdaghinn.ca/home/index.php/photogallery/category/2-our-kitchen">link </a>to their photos on their site.) They started us off with a salad, I had the tasty tangerine dressing. ( I know I know, I am not sposed to eat salad due to my crones but hey live dangerously.) I loved the balance of the dressing with the cherry tomatoes and peppers. The red onions topped it off with the soft spice they are known for.</div>
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Part way through the salad they brought out taste rolls. I enjoyed mine without butter, no wonder people think I'm odd. But hey I love bread raw when it is this good. The rolls had a nice earth flavor with a hidden sweetness so in my mind it didn't need butter.</div>
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The main course. The reason I wanted to give this nice spot a try. Proggies ( you can use google people. I've had to make these for a wedding party of 200, at 3 per plate before so you can use google) as the starch, with sour cream, fresh green onions, and BACON!!!! there was cheese too. To star as the main one of the best pair of cabbage rolls I have had in a long time. Thank you Bob and Roy for letting me steal those proggies you couldn't finish!</div>
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Oh dessert, how I love thee, let me count the ways, blackberry, partridge berry, crêpe OH MY!</div>
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And with this I savored a nice glass of MaCallan cask strength Sherry Oak Scotch mmmm. Better then coffee or tea any day my friends.</div>
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SO!!! If you are in Newfoundland and you feel like doing the Irish Loop on a nice day, drop into The Claddagh Inn for a spell, it is worth your time, I promise you this as a lover of food and cook, it was worth it and I feel for the amount of food and the homely service ( you will love the owners ) I feel the food and beverages where under priced so tip big!</div>
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<br /></div>MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-49966794771033755572012-04-13T18:55:00.000-02:302012-04-13T18:55:29.178-02:30Yes Sir, loin....<div class="separator" style="clear: both; text-align: center;">
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So I marinaded the steak for 24 hours in Worcestershire sauce, apple cider vinegar, lemon juice, garlic, onions, salt, pepper, Old Sam Rum, and brown sugar. Rolled sweet potatoes in veg seasoning, my secret weapon, and olive oil, roasting it for 35 mins with some onion at 375 ish. Then I fried off some quartered mushrooms, chunked onion, and halved cherry tomatoes. The bbq sauce is the marinade with more brown sugar added then boiled with white wine then a can of tomato paste added. My lovely girlfriend had the cidaer while I got into the cooking wine. Steaks where cooked to just past rare.</div>
<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-81025846432772081892012-04-13T18:44:00.001-02:302012-04-13T18:44:36.078-02:30Bazz'z Busting Belly Blasting Breakfest<div class="separator" style="clear: both; text-align: center;">
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We have fresh made toast yesterday, so that means toutons as well, if you're not Newfoundlander google it, with frying ham and two eggs. Mmm.</div>
<br />MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-8946619049175121472012-04-01T18:57:00.001-02:302012-04-01T18:57:14.655-02:30Eggy Evening<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpm8YmCuVZ81qAysq3BPrtp_ElFSBMQiTnPE2wMczMm4ORicLs7LMVy8oTwx9a3AiTBCQYNhexWIswAmp6JMB6ntGKuXCpSVvacAZ8oUpOa7I8ESMuYAWbdRLxpEHAKuc22toGJcSMxwA4/s1600/2012-04-01+18.31.03-734657.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpm8YmCuVZ81qAysq3BPrtp_ElFSBMQiTnPE2wMczMm4ORicLs7LMVy8oTwx9a3AiTBCQYNhexWIswAmp6JMB6ntGKuXCpSVvacAZ8oUpOa7I8ESMuYAWbdRLxpEHAKuc22toGJcSMxwA4/s320/2012-04-01+18.31.03-734657.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5726547049754903010" /></a></p><p>Tonight we dine on breakfest.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-9637806252735973742012-03-30T18:04:00.001-02:302012-03-30T18:23:15.417-02:30So a Mollusk Walks Into A Bar<div class="mobile-photo">
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Just because I am no longer working for Simplicity doesn't mean I gave up on cooking. Pan fried up some baby scallops with onions, sweet peas, artichokes and garlic, seasoned with a light touch of cumin, cayenne pepper, salt, black pepper, and hard cider. Placed on a bed of Capelli d'angelo then garnished with roasted red peppers. It was goooood.</div>MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-71872891052840527402012-03-25T18:31:00.001-02:302012-03-25T18:31:57.681-02:30Mmm Asian pork<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_LjfAW7STloCmzvubgaEFfk622ly2Zp6TkGCbs43_D704154_Zrqcunrs6mreYZlSleB5S2CHMMi8mp9nSRhGPk-INs3pWNQ3Y0Xe0QFgllv4cc57mZT4SfhcKRVw05NbBspbWDXXxMo/s1600/2012-03-25+18.16.01-717683.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_LjfAW7STloCmzvubgaEFfk622ly2Zp6TkGCbs43_D704154_Zrqcunrs6mreYZlSleB5S2CHMMi8mp9nSRhGPk-INs3pWNQ3Y0Xe0QFgllv4cc57mZT4SfhcKRVw05NbBspbWDXXxMo/s320/2012-03-25+18.16.01-717683.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5723942933503835154" /></a></p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-66897722512102322342012-03-23T15:12:00.001-02:302012-03-23T15:12:35.606-02:30Tis a Rare Bit.<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6J_kfpxlwgUUlYMBU1NyJ9ak-mdFO53RjTPn3yHjzPGEF_bJ8qz-WT-fMuKBu3WmPIHO05ahnFxm7RiUP0RyvnAk28HOmBVulzqrVJ-yPYmliCNAbVjg_xNp_A5wT8L3DemKbJmHcUQ6/s1600/2012-03-23+15.10.39-755610.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6J_kfpxlwgUUlYMBU1NyJ9ak-mdFO53RjTPn3yHjzPGEF_bJ8qz-WT-fMuKBu3WmPIHO05ahnFxm7RiUP0RyvnAk28HOmBVulzqrVJ-yPYmliCNAbVjg_xNp_A5wT8L3DemKbJmHcUQ6/s320/2012-03-23+15.10.39-755610.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5723149389944739426" /></a></p><p>Made lunch. A Rarebit sandwich with chicken spinich and tomato, sided with fries with the rarebit sauce on it and to boost the awesome, some diced up deep fried pickles.</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0tag:blogger.com,1999:blog-8565813098823509195.post-47700674131081462722012-03-21T11:38:00.001-02:302012-03-21T11:38:21.713-02:30In The Pot of Maddess<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD7ddYvHLm-aIiK2Ubldiv2YyMX8o9v9JAbAxc0oaUJOczCVcoarmeXyIaXdY9xQ9nIb61L0g0P5P_mTywD1pqkjndJugaFGmLBXYbPms-fZhdHMEIXpC05TxZgHXIHoEtxOni0Ov50Fq/s1600/2012-03-21+11.36.41-701715.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD7ddYvHLm-aIiK2Ubldiv2YyMX8o9v9JAbAxc0oaUJOczCVcoarmeXyIaXdY9xQ9nIb61L0g0P5P_mTywD1pqkjndJugaFGmLBXYbPms-fZhdHMEIXpC05TxZgHXIHoEtxOni0Ov50Fq/s320/2012-03-21+11.36.41-701715.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5722352010149132994" /></a></p><p>Did off bacon bits in butter, then blended more butter in... I will be using this to make grill cheese sandwiches all week</p> MisterCafehttp://www.blogger.com/profile/18098074239254574118noreply@blogger.com0