*Chef Jim's Favorite  Recipes*
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Graduate of Art
Institute of Atlanta,
School of Culinary
Arts, class of 1993
Cooking should not be a challenge to one's sanity and
safety. Nice and easy is my motto. Preparing a meal should
be treated as a form of Zen meditation, although keeping
one's eyes open while chopping is a good idea.
      
                                                      Chef Jim

         Cooking Tips
1.  Beware of cross contamination. Never cut different meats
on the same cutting board or use the same knife. Wash hands
often while cooking. Sanitize cutting boards regularly with a
bleach and hot water soak, 1 part bleach to 20 parts water.
Use slat to remove stains. Let salt stand all day and rinse. Use
lemon juice to remove strong odors.

3. Beware of food temperatures. Danger zone is 40 degrees to
140. Keep hot foods hot and cold foods cold. DO not thaw
frozen food and refreeze. Freezing does not stop bacterial
growth. It only slows it.

Cooking:

1. Cook healthy. Try using less sodium while cooking. Use
Potassium salt or flavorers like lemon juice and spices.

2. Fresh frozen vegetables have little or no sodium, as
opposed to canned vegetables. Fresh products are even
better.

3. Black pepper can get old and lose its flavor quickly after
grinding. Use fresh ground pepper whenever possible.

4. When using hot peppers, always use less than you think
you need. Some peppers gain heat during cooking process.
Heat order is, cool to hot: Bell, Poblano Anaheim, Jalapeno,
Serrano, Habanero, Scotch Bonnet, Naga Jolokia.

Measured in Scovile units for heat, Bells =0, Anaheim =5,000,
Jalapeno=10,000, African Birdseye = 100,000,
Habanero=300,000, Naga Jolokia (India) =1,000,000

Eat hot peppers wisely, remove seed and ribs. Roasted
peppers have a smoky, rich taste but lose no heat. Wash
hands with soap after preparing. Never rub your eyes during
preparation. Some peppers can blister severely.
Spicy Green salad with Manchego and Pears

8 servings

1/3 cup hulled pumpkin seed (pepitas)
1/3 cup plus 1 tbl. olive oil, divided
3 tbls. sherry vinegar
1 tsp. mild honey
1 tsp. grain mustard
4 cups packed salad greens
4 cups packed frisee
1/2 pound manchego cheese, shaved into 32 pieces
8 small Bartlett pears

Cook seeds in 1 tsp. o. oil, over med. heat until puffed about
4 min. Drain and salt and pepper.
Whisk together honey, vinegar, mustard. 1/4 tsp. salt and 1/8
tsp. pepper. Slowly ass remaining oil an emulsify.

Divide greens and cheese among 8 plates, slice pears and
spread on plate. Drizzle dressing and sprinkle with pepitas.
Note: pears can be poached in wine, or sliced and grilled for
intense flavor.

                           Sausage and Summer Veggie Saute

Nothing Beats sausages. They come in many varieties and ingredients. Choose one you like.
Pork sausages are always a good bet - juicy and spicy.

4 (5-6 oz.) Pork sausages
1/3 cup water
3/4 cup chopped sweet onion (Vidalia is great)
1 medium fennel bulb, chopped
1 cup grape tomatoes
2 ears fresh corn, kernels removed
1/4 cup rough chopped dill

Simmer sausages in water, covered, over medium heat for 7 minutes. Uncover and cook 7-10
more minutes turning sausages until water is evaporated. (Some sausages will require 1 tbl.
oil)  PUll sausages and set aside.
Add onion and fennel and saute 7 minutes until transparent. Add corn and dill and saute 2
additional minutes. Add sausages.

White beans make a great side for this dish, as will dill roasted red potatoes.

                     Grilled Chicken Breast with Honeydew Salsa

Spicy grilled chicken with a sweet/sour salsa is perfect for summer evenings on the patio.

1 1/2 cups finely diced honeydew melon (Seeded, peeled of course)
1/4 cup finely diced red onion
1/4 cup finely chopped cilantro
2 tbl. lime juice
2 tbl. olive oil
2 tbl. white vinegar
1 tsp. finely chopped and seeded Serrano chili . (About 50,000 Scoville Units. Jalapeno can
be used instead for less heat.

4 boneless chicken breasts, skin on.
Sprinkle chicken with salt, pepper, cumin and cayenne. Grill abut 5 minutes per side on
medium high grill.

Mix all salsa ingredients and spoon over chicken.

Great stuff!! Try other fruit salsas, such as papaya or mango. Mix chilis for a unique taste
and heat. Try roasted chilis for a smokier flavor with less heat.
               
    Braised Pork Shoulder with Potato Fennel Puree

8 servings

3 med fennel bulbs with frond, cut each through root end into 8
wedges
1/4 cup olive oil
1/4 cup fresh orange juice
1 tbl. grated orange peel
1 tbl. fennel seeds
1/2 tsp. dried crushed red pepper flake
1  4- 4 1/3# Boneless pork shoulder (Boston Butt)
1 tbl. salt
1/2 cup chicken broth
1 1/2 tsps. black pepper
1 1/2 # Yukon Gold potatoes, peeled, quartered

Chop 1 cup fennel fronds. Place in blender. Add olive oil, orange juice,
orange peel, fennel seeds,red pepper; blend to paste. Sprinkle roast
with salt/pepper and liberally spread with paste.

Oven at 325 - Arrange pork, fat side up in roasting pan. Cover with foil.
Roast for 1 hour. Add broth. Arrange potatoes and fennel wedges
around pork. Cover, roast until meat measures 190-200 degrees --
about 2 1/2 hours longer.

Transfer fennel to blender and puree. Remove potatoes to microwave
bowl and mash. Mix fennel puree, olive oil into potatoes and season
with salt/pepper. Save pan juices. Skim fat.

Increase oven to 375. Return pork uncovered until top browns - 20
minutes.  Slice pork, arrange on platter and spoon pan juices over it.
Serve with mash potato/fennel.
International Flavors