So a Mollusk Walks Into A Bar

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.

Mmm Asian pork

Tis a Rare Bit.

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.

In The Pot of Maddess

Did off bacon bits in butter, then blended more butter in... I will be using this to make grill cheese sandwiches all week

Spring In

Fisrt day of spring at work. Reversed the shot from inside looking out.

Sticky Sticky Munchy

This is how I throw down on my day off. Pre-made pot stickers, with Cajun fried shrimp and black coffee to boot.

Mmm Piggy.

Piggy in a blanket with red tomato chow chow. Mmmmm.

St. Patty cake

Nice green blueberry chocolate chip pan cakes

Mmmm Lunch

Patty cakes

Mmmm

Weekday At Porkys

Last meal I will get to cook the Lovely Robyn Fleming before she leaves for her trip to New York. So I did Pork and chicken burgers.

She cut up some onions, mushrooms and avocado for the burger

I picked up some Garden Vegetable ball cheese.

The patties are a 50/50 blend of pork and chicken with no fill. I seasoned it with pepper, salt, dill, and chipotle mango seasoning. Fried till golden then transferred to parchment papers and cooking sheet.

Mmmmm

I places generous portions of the cheese on the patties.

Preheated the oven to 400oF

Cooked the patties till they were at 165oF CORE temp ( always probe your meat form the side not the top for better readings).

Little romaine lettuce and sour cream with fried onions, mushrooms and some fresh avocado on a whole wheat bun, mmmm

Dealing out the Doe

Chef Nathan Crewe preps for the weekend. Fresh bread will be ready by 5pm. Multi Grain and Italian loaf, get it at Simplicity!

Big Porker

So we may need bigger plates for our pork ribs this week

Cock Guac

Fajita seasoned chicken topped with hot served salsa, sided with fresh made guacamole and orange sweet pepper slices.

Bucket!

Yes. That is a 20lt bucket of beans. Yip. It is only made to get us through two days of brunch.

Givin' 'Er Da Shank

Giving old Welsh ladies "orgasms", their words not mine, with my Welsh prepared Cider honey glazed rosemary Lamb Shank with stwns