Wednesday, August 12, 2009

Emeril watch out!

So my quest to become a gourmet Chef is underway!
Well, at the core, it's a 32 year old guy in a desperate search to find a hobby that doesn't have to do with work, home, taxes, church, ect.

Last year Saltwater Reef's crept into my life but in 09 It's all about cooking.
Ok so i've only taken 1 class so far. A group that was formed by a Chef that attends our church in Bradenton. Chef Doug leads a class called "Fun with food".

20 of us got together in 1 kitchen. That's the miracle of this all. Fitting all of us in one kitchen.
My first job on the quest to become a master chef. Dusting mushrooms!! Which i don't eat!
By the end of the night i learned that the giftings God has blessed me with are not in the mushroom field but rather with rice. I am a changed man after learning what onions and chicken stock can do for rice!

More in a couple weeks..... here was the main course

Chicken, Mushroom, and Bok Choy Kebabs
yield: Makes 6 servings
3 large garlic cloves
1/2 cup reduced-sodium soy sauce
1/3 cup dry Sherry
1/4 cup packed brown sugar
1 tablespoon finely grated peeled ginger
2 teaspoon Asian sesame oil
1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound baby bok choy (5 to 6 heads)
1/2 pound large cremini mushrooms, stems trimmed flush with caps
1/2 cup vegetable oil
14 (12-inch) wooden skewers, soaked in water 30 minutes.
Marinate chicken:Mince and mash garlic to a paste with a pinch of salt.
Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
Make kebabs:Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

No comments: