What's Happening in Cabana Boy's World

Can you believe the first month of 2012 is already ending?  I don't know where everyone lives that reads this blog, but January was very different from last year.  Warmer and did anyone see SNOW?  Not much if you did.  Sorry to those in Alaska.  Way too much snow there.

I've been busy this past week with a radio interview, book signing, TV cooking segment and 4 more Hy-Vee stores stocking my cookbook.  There are now 4 of the Kansas City metro area stores stocking along with the store in Bethany, Missouri.  That brings us up to 9 Hy-Vee stores we're connected with and working on more.

I had a great time at Hastings Bookstore on Saturday signing books, answering questions and talking to 2 other Tate Publishing prospects.  Several people mentioned hearing the radio interview, previous newspaper articles, the KQ2 Morning Show and I even met a young lady that received the cookbook for Christmas.

This week, I'm going to talk a little about "Olive Oils" and things you should know about them.  There is a great article on somethings to watch out for about olive oil that was sent to me by Mary Ann.  She is a local blog reader.  I also have a great website for a store in Sioux Falls, South Dakota that sells olive oils.  I think you will really like it and what all they have to offer.

And, of course, there will be a recipe or two on Friday.  Olive Oil will be one of the ingredients, naturally.

Have a great week.

Pecan Crusted Catfish

Pecan Crusted Catfish

(4 servings)

Ingredients:

4 (6 to 8 oz. each) Skinless Catfish Fillets

4 tbsp. Vegetable Oil

1/3 cup Yellow Cornmeal

¼ cup Pecans

1 tsp. Salt

¼ tsp. Black Pepper

¼ cup Honey

Directions:

Grind the cornmeal, pecans, salt and pepper in a food processor until the nuts are finely ground.  Transfer to a large shallow container.  Dredge each fillet in the cornmeal mixture, patting it on to coat completely.  Heat 2 tbsp. of the oil in a large nonstick skillet over medium-high heat.  Cook 2 fillets until golden brown and firm to the touch, 4 to 5 minutes per side.  Transfer to a plate, sprinkle with a little salt, cover and keep warm.  Wipe skillet with a paper towel and repeat the process with the remaining 2 tbsp. of oil.  Serve with lemon wedges, if desired.  Just before serving, drizzle honey over the fish fillets.

Note:               This works well with Tilapia, Salmon or just about any white fish

                           too.

Ideas for Future Efforts

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Working with Fish & Seafood

Just to let everyone know, anyone who wants to cook has to go through a learning process in the kitchen.  Even chefs have their day.

My first job in a restaurant was as a line cook at Fedora Cafe.  My Executive Chef was a very demanding classically trained French Chef named Jean-Paul.  I like to refer to him as the "French Nightmare" and his only requirement of his cooks/chefs was to learn, learn, learn.  And learn I did, especially from my mistakes.  One of my first mistakes in retrospect was the funniest thing I have ever done.  Being a line cook in Chef Jean-Paul's kitchen meant I was not allowed in the prep area and that's where I wanted to be.  So I began to ask Chef Jean-Paul if i could help with prep.  The answer was always NO.  Not being one who gives up easily I just hounded the poor man with all I had.

One day when I asked if I could help out in the prep kitchen, instead of saying no, he asked me if I knew how to cook pasta.  Of course "I do" was my response.  So he told me to cook 25 pounds of Penne pasta as part of the special he was planning for the evening service.

You can not imagine how I was feeling at that moment.  The pride I was feeling, I was going to cook the pasta for Chef Jean-Paul's special.  I had already imagined the conversation I was going to have with my friends and family.  And I prepared myself to be the envy of all the line cooks.  Yes I was going to be the man that day.

I began by weighing my pasta.  Next I filled the kettle with cold water and very meticulously salted my water adding a tablespoon at a time to achieve the flavor of the sea.  And here is where it gets fun.  Once the water was salted just right, instead of letting the water come to a boil, I just dumped in the 25 pounds of pasta and began to stir.  You know it is amazing the mess 25 pounds of pasta, cold water and salt can make!  When Chef Jean-Paul came into the kitchen to check on my progress, well you can imagine he was not too happy.  A full six months went by before he allowed me in the prep area again.  But I did learn a very important lesson about being "full of myself" and focusing on the job at hand.  Fast forward two years and Chef Jean-Paul promoted me to Sous Chef, his first such appointment in over six years.

Several years later I would land the role of Executive Chef at McCormick & Schmick's Seafood Restaurant.  It is a 10 million dollar operation with 10 million pounds of responsibility.  It was here that I developed my love affair with seafood.  There is nothing better than slicing off a small piece of raw Ahi Tuna from a 20 pound loin at 6:00 AM just to start your day.

Over the years I have worked with so many different species of fish that I have lost count.  But one thing remains constant, if you start with quality product you end with quality product.  Freshness in essential!  The best way to know you are getting quality product is to become best friends with your fish-monger (the person behind the fish counter).  They can tell you when they receive product so you get the freshest fish possible.

Some things in general to keep in mind when purchasing fresh fish.  Smell the fish, if it smells fishy do not buy it.  If buying whole fish, check the fish's eyes.  If they are cloudy, don't but it.  If it appears discolored, don't buy it.

The question I get asked the most is about fish is "how do you know when it is done."  That depends on the kind of fish you are cooking.  Through experience, I have learned to tell doneness by touch.  That takes a lot of experience and cooking.  So the safest way to tell when fish is done is to use an instant read thermometer.  Stick it in the thickest part of the fish and look for a temperature of 145 degrees for 15 seconds.  If you don't own one, get one.  Another rule of thumb for cooking fish is 10 minutes for each inch of thickness.  Be careful when you are cooking fish as there is nothing worse than over cooked fish.

The main thing to remember is to try.  Don't be afraid of fish or seafood.  Like anything we attempt, you get better with practice.  As Martha Stewart would say "it's a good thing."  Enjoy cooking and eating fish.  Besides tasting great - it's good for you too.

About this Week's Guest Chef

This week's "Guest Chef" almost never became one (a chef).  He started his career in the "Health Field" as a Physical Therapist.  He worked in "Traumatic Brain Injury Rehab" for 10 years before going for his dream.

He left PT and enrolled at Johnson County Community College in their Culinary Program.  They have an excellent Culinary Arts program leading to an Associates Degree as a Chef.  It is a three year program where you combine classroom studies with an on-the-job apprenticeship working around 40 hours a week.

Fish-cutter, as we refer to him, originally thought he would live out his fantasy and return to PT as a career.  He didn't know that the food business can get under your skin and you never get away from it.  It's a love!

He started at the Fedora Cafe on the Plaza in Kansas City and ended up being their Sous Chef before leaving there for the Alameda Plaza Hotel.  Again as the Sous Chef, but this time as the Executive Sous Chef.  He held that title next at the Long Branch Steak House before becoming the Executive Chef at the Fountain Cafe.  The next position was as the Executive Chef at McCormick & Schmick's Seafood Restaurant.

Here is were he developed his love for fish and seafood.  He will talk about that and some basics that you want to know about buying and cooking fish.

Currently, he is the Executive Chef at a large multifaceted establishment and keeping very busy.  I thank him for taking the time to help me out on the blog.

On another topic, I will be doing a book signing in St. Joseph, Missouri on Saturday (28th) at Hastings Bookstore.  I'll be there from 1:00 to 3:00 PM signing books, answering questions and sampling some food.  Please stop by to talk if you get a chance.

My radio interview is Thursday morning between 8:00 and 8:30 AM at KKWK, 100.1 on your dial.  On Monday, the 30th, I'm on KQ2.  Not my normal Monday but have picked up the 5th Monday since I missed the 3rd one as I was out of town.  So tune in there between 6:30 and 7:00 AM.

Remember that Friday has a great Catfish recipe.  Thanks for following the blog.

We have a Guest Chef this Week

We have a second "Guest Chef" with us this week.  Tuesday I'll give you a little background on my friend.  On Wednesday the "Guest Chef" will talk about working with fish and seafood.  Of course, on Friday, the "Guest Chef" will give us a recipe for "Pecan Crusted Catfish."  I'll give you more about the "Guest Chef" tomorrow.

Last week my wife and I, along with six others, went to Cabo San Lucas.  I picked up some great ideas for food and worked with a chef at our resort.  I am trying to get him to be my "Guest Chef" in late April so we can have some ideas for "Cinco de Mayo" parties.  He gave me a few recipes and they will appear in this blog over the next few months.

I had a neat experience while there one night.  I was able to watch a lady roll cigars.  She can roll around 75 cigars a day and does a beautiful job.  I had a great conversation with the General Director of "The Castle Cigars", Daniel Alonso Rodriquez.  The seeds of the tobacco plants were from Cuba but are grown in Mexico.  This makes for a great cigar.  You can check it out at Castle Cigars.

This first week back is going to be busy.  I have an interview on Thursday (26th) morning between 8:00 and 8:30 AM on the radio.  The station is "Classic Hits 100.1 KKWK.  If you can pick it up, I hope you listen in.

Then on Saturday (28th) I have a book signing from 1:00 to 3:00 PM at Hastings Bookstore in St. Joseph, Missouri.  Please stop by if you get a chance and say "Hi."  I'm not sure yet just what I'll be sampling that day.  I'll be stopping in to see them today and go over the setup and make sure it is alright to sample a little food in the store.

Have a great week and please tell a friend about this food blog.  Thanks.

Rum Party Punch

Rum Party Punch

(about a half gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 10 oz. package Frozen Strawberries (not whole), thawed

1 ½ cups Light Rum (your choice)

1 liter 7-Up, cold

Directions:

In a gallon size container, mix together the first 4 ingredients and refrigerate until time to serve.  Just before serving, add the 7-Up to the mixture and blend.  Serve with 6 to 8 oz. cups in a punch bowl or other serving container.  Use some ice cubes or an ice mold to help keep cold.

Note:               To make for non-alcohol users, just omit the rum and serve.

Ideas for Future Efforts

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Vodka Party Punch

Vodka Party Punch

(about a gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 32 oz. bottle Cranberry Juice

1 qt. Vodka (your favorite)

4 12 oz. cans Squirt, cold

Directions:

In a large container (preferably a gallon & a half), mix the first 4 ingredients well and refrigerate until party time.  Just before serving, add the Squirt to the mixture and blend well.  Serve out of whatever container or punch bowl you have using 6 to 8 oz. cups.

Note:               You can make this punch without alcohol.  Taste after making

                           and add a little water if needed to correct taste.

Idea for Future Efforts

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Rum Party Punch

(about a half gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 10 oz. package Frozen Strawberries (not whole), thawed

1 ½ cups Light Rum (your choice)

1 liter 7-Up, cold

Directions:

In a gallon size container, mix together the first 4 ingredients and refrigerate until time to serve.  Just before serving, add the 7-Up to the mixture and blend.  Serve with 6 to 8 oz. cups in a punch bowl or other serving container.  Use some ice cubes or an ice mold to help keep cold.

Note:               To make for non-alcohol users, just omit the rum and serve.

Ideas for Future Efforts

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