Friday, October 22, 2010

Gourmet Friday German October 2010

It's a German themed Gourmet Friday on the JOYFM!
Chef Doug and his apprentice Jayar

Check out Chef Doug at

Main course
Wiener Schnitzel
Yield 8 servings

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

THIS IS MY APPETIZER THAT I DID... its also what set off the fire alarm! (stir frequently!)

German Spaetzle Dumplings
Yield 6 servings

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.


German Filled Hoernchen
Yield 4 dozen

2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten
1. In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

Friday, September 24, 2010


JAMBALAYA! Just kidding, we didn't cook up jambalaya but something even more exquisite...Pecan Crusted Alligator, Crawfish Etouffee (eh-2-fay), Browned Butter Garlic/Creme Anglaise Sauce and Chocolate Bread Puddin'...Oh yeah, it's on! And all thanks to our very own "Master Chef," Chef Doug! (don't think his first name is really chef but i forgot to ask..) This guy's an artist with pans, salt, pepper and anything else edible so feel at liberty to scope out other masterpieces Chef Doug's whipped up at

Alright, let's get these recipes into your index box and then onto your plate...saucy! (oh and pictures coming soon! i promise! kris p. kreme's slackin'...)

Crème Anglaise Sauce

2 cups heavy cream
1 cup half and half
6 ounces sugar
1 each vanilla bean, split and scraped
8 ea. Egg yolks

Combine cream, half and half, vanilla and ½ the sugar. Bring to a boil. Mix egg yolks with the rest of the sugar. Temper hot cream into the eggs. Return to the pot. Cook stirring constantly until coats a spoon. Strain and put into a ice bath.

Browned Butter Garlic Sauce

1 ½ sticks Salted Butter
2 tsps. Garlic, Minced
1 Tbsp. plus 1 tsp. Parsley, chopped fine

Melt the butter in a 1 quart saucepan over high heat until half melted, shaking the pan constantly. Add the garlic and continue cooking until butter is melted and foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan occasionally. Stir in the parsley and cook until the sauce is light brown and very foamy, about 1 to 2 minutes. Remove from heat and serve immediately.

Pecan Crusted Alligator

Makes 6 servings
• 2 pounds cleaned Alligator tail
• Salt and pepper
• 3 large eggs
• 1 Tbsp. Blackening Spice
• 2 cups all purpose flour
• 4 cups chopped pecans
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter
Gently pound alligator cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
Beat together eggs in a large shallow bowl. Place pecans in a large shallow bowl. Mix the blacken spice with the flour and place it in a large shallow bowl. Dip alligator, 1 piece at a time, into the flour mix, then dip into the egg mixture, letting excess drip off. Dredge in the chopped pecans, pressing to coat completely. Repeat with remaining pieces of alligator.
Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté alligator in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
Serve alligator with the browned butter garlic sauce.

• Yield:
4 servings
• 1 stick unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons dry sherry
• 1 1/2 cups shrimp stock or water
• 1 pound crawfish tails
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves, plus more for garnish
• Cooked long grain white rice, accompaniment
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

And lastly,

Chocolate Bread Pudding (for da ladies..)

1 3/4 cups Heavy Cream
1/2 cups & 2 Tbsps. Sugar
1/4 cup Milk
1 1/4 cups Semi-sweet Choc. Chips
1 ea. Large Egg
1 tsp. Vanilla Extract
4 oz. French bread w/ crust
Cut into 1 inch cubes.

Preheat oven to 325 degrees. Bring cream, ½ cup sugar, and milk to simmer in a heavy saucepan. Stir until sugar dissolves. Remove from the heat, add ¾ ‘s of the chocolate chips. Whisk until melted and smooth. Whisk egg and vanilla in a large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
Add bread cubes and remaining chocolate chips to custard, and toss to coat. Transfer to a 6 quart shallow baking dish. Sprinkle 2 Tbsps. sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serves 6

Friday, August 20, 2010


Bonjour! This week our taste buds flew somewhere around the eiffel tower...Chef Doug , our international tour guide around the kitchen once again! If ya can't make the trip, these recipes are easier on the budget and full of ooh-la-la delish in your mouth!

Bittersweet Ganache Glaze

4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)
1/2 cup heavy cream
1 tsp. light corn syrup

Stovetop instructions:
In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.

Chocolate-Glazed Éclairs
Yields about 1 dozen éclairs

1 cup heavy cream, well chilled
1 Tbs. confectioners' sugar
1 tsp. pure vanilla extract
1 recipe Vanilla Pastry Cream
1 recipe Éclair Pastry Shells
1 recipe Bittersweet Ganache Glaze

Combine the cream, confectioners' sugar, and vanilla in a chilled mixing bowl and whisk by hand or with an electric mixer fitted with the whisk attachment until the cream becomes fluffy and forms a soft peak that folds over when you lift the whisk. Be careful not to overwhip the cream or you risk it curdling when you fold it into the custard.
Whisk the pastry cream until smooth and then gently whisk in about one-third of the whipped cream to lighten the pastry cream. Scrape the rest of the whipped cream over the mixture and, using the whisk in a folding action, gently blend the two until the mixture is uniform and smooth.
Cut an éclair shell in half lengthwise with a serrated knife. Use your fingers to pinch out the doughy insides of both halves. Use two soupspoons—one to scoop and the other to push the cream off the spoon—to mound the filling into the entire length of the bottom half of the shell, about 2 to 3 Tbs. of filling per shell. Gently place the top half of the éclair shell on the custard and put the assembled éclair on a wire rack set over a rimmed baking sheet. Repeat with the remaining shells.
When all the éclairs are assembled, warm the glaze a little just until it's warm enough to flow off the side of a spoon in a wide, thick ribbon. (If the ganache is too hot, it will run off the éclairs and puddle below on the tray. Spoon the ganache along the entire length of each éclair top. Put the sheet of glazed éclairs in the refrigerator and chill for at least 30 minutes or up to 3 hours before serving.

Éclair Pastry Shells

Yields 12 to 13 éclair shells.

2 oz. (1/4 cup) unsalted butter
1/2 tsp. table salt
4-1/2 oz. (1 cup) unbleached all-purpose flour
3 large eggs

Position a rack in the middle of the oven and heat the oven to 400°F. Cut a sheet of parchment to fit in a heavy-duty 13x18-inch rimmed baking sheet. Using a pencil, draw three sets of two lines spaced 3 inches apart, running the length of the parchment. These will be guidelines for piping the éclair dough. Line the baking sheet with the parchment, penciled side down—you should be able to see the lines through the parchment. If not, draw them darker.
In a medium saucepan, bring the butter, salt, and 1 cup water to a boil over medium-high heat. Reduce the heat to medium and add the flour. Using a wooden spoon, stir vigorously to combine. Continue to stir, using a figure-eight motion and smearing the dough against the sides of the pan to cook the flour and work out any lumps, for 2 minutes. The mixture will be thick and look like a firm ball, or balls, of sticky mashed potatoes that pull away from the pan sides. During this process, it’s normal for a thin layer of dough to stick to the bottom of the pan and sizzle.
Remove the pan from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix until the dough feels merely warm to the touch, not hot, 3 to 5 minutes.
With the mixer still on low, beat in the eggs one at a time. After each egg is added, the dough will separate into small lumps and then come back together. After the dough pulls back together, briefly (about 20 seconds) increase the speed to medium low to mix the dough well. Reduce the speed to low before adding the next egg. After the addition of the last egg, scrape the bowl well and beat on medium low for a final 30 seconds.
Scrape the dough into a pastry bag fitted with a large star tip. Twist the top of the bag to push the dough toward the tip. Hold the bag at a 60-degree angle and set the tip of the pastry tube on the paper, right at the top of one of the 3-inch-wide stripes you drew earlier. Squeeze the pastry bag and, using the lines on the parchment as a guide, pipe out 3-inch lengths of dough in a tight zigzag pattern, spacing the éclairs about 1 inch apart.
Bake until the shells are puffed, crisp, and thoroughly golden brown, 45 to 50 minutes. If you find that they’re baking unevenly, rotate the pan. Remove from the oven, transfer to a rack, and let cool completely, about 15 minutes, before filling or storing.
Make Ahead Tips
Store the shells in an airtight container at room temperature for up to two days. Or freeeze them in an airtight plastic freezer bag for up to six weeks. To refresh the shells before assembling. arrange them on a baking sheet and warm them in a 350°F oven until dry, firm, and almost crisp, 10 to 15 minutes for room temperature shells, 15 to 20 for frozen shells. Let cool before using.

Steak au Poivre with Cognac Sauce
Serves four.

1 Tbs. whole black peppercorns
2 tsp. chopped fresh thyme
Kosher salt
2 lbs. Pork Tenderloin, cleaned
1 Tbs. canola or grapeseed oil
2 Tbs. unsalted butter
1/4 cup finely diced shallot (about 1 large)
1/3 cup plus 1 tsp. Cognac or brandy
1/2 cup heavy cream
1 Tbs. chopped fresh tarragon
Crack the peppercorns with a mortar and pestle. It's fine if some are just broken in half and others are smaller; the important thing is to crack them all. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan.
Sprinkle 1 tsp. of the thyme and 1 tsp. salt evenly on both sides of the pork tenderloin and then pat the peppercorns on both sides to create a thin crust. Let it sit at room temperature for 30 minutes.
Heat a heavy-duty 10- or 11-inch ovenproof skillet (preferably cast iron) over medium-high heat for 2 minutes. Add the oil; when it's shimmering hot, arrange the pork in the pan and cook until the bottom sides are nicely browned and release easily from the pan, 2 to 3 minutes. Flip the pork and cook the other sides until browned, 2 to 3 minutes more.
Pour off any fat left in the pan, but not the browned bits. Melt the butter in the skillet over medium heat. Add the shallot and cook, stirring and scraping the bottom of the pan, until softened, about 2 minutes. Remove the pan from the heat to avoid any flare-ups and carefully add 1/3 cup of the Cognac. Return the pan to medium heat and cook until the Cognac reduces to a glazy consistency, 1 to 2 minutes.
Add the cream, tarragon, the remaining 1 tsp. thyme, and any accumulated juices from the resting pork. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until slightly reduced, 1 or 2 minutes more. Stir in the remaining 1 tsp. Cognac and season to taste with salt. Spoon the sauce over the pork and serve.

Sautéed Ratatouille
Serves six to eight Yields 5 to 6 cups

1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
Kosher salt
9 Tbs. extra-virgin olive oil
8 oz. onion (1 medium), thinly sliced (about 2 cups)
2 tsp. chopped fresh thyme
1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
2 tsp. chopped fresh rosemary
1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
1/4 cup chopped garlic (6 to 8 large cloves)
1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Few drops hot sauce
2 Tbs. thinly sliced fresh basil (a chiffonade)
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)
Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.
Sauté the vegetables one at a time.
Tip: If the juices in the pan look black and burned at any time, rinse the pan with water and wipe it out. If not, leave the cooked-on juices in the pan; they'll add flavor to the final dish.
In a large (12-inch) skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, the thyme, and 1/4 tsp. kosher salt. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. Scrape into a clean colander or large strainer that's set over a bowl to catch the juices.
In the same skillet, heat another 3 Tbs. oil over medium-high heat. Add the bell peppers and 1/4 tsp. kosher salt. Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they're extremely soft and sweet, another 10 to 15 min. Gently fold into the onions in the colander.
Heat another 1 Tbs. oil over high heat, and as soon as you see the first hint of smoke, add the zucchini and 1/4 tsp. kosher salt. Shake and stir to distribute the zucchini slices evenly in the pan so they all get browned. Cook over high heat until tender and nicely browned on both sides, 5 to 7 min. Add to the colander and gently fold with the onions and peppers.
Finish with the eggplant and tomatoes.
Dump the eggplant onto some paper towels, and pat to blot up surface water. Heat 3 Tbs. olive oil in the skillet over high heat, add the eggplant (no additional salt), and shake and stir to distribute the cubes evenly in the pan so they all get browned. Cook over high heat until lightly browned on several surfaces, about 5 min, and then lower the heat to medium. Cook until the eggplant is very tender--not at all al dente--another 13 to 15 min. Fold into the other vegetables.
Add the remaining 1 Tbs. olive oil to the pan and heat over medium-high heat. Add the garlic and let sizzle for about 30 seconds, then add the tomatoes and all their juices and 1/4 tsp. kosher salt. Cook until the tomatoes collapse slightly and the juices thicken and darken a bit, 3 to 5 min. As you're cooking, scrape the bottom of the pan to deglaze all the cooked-on vegetable juices. Add to the colander, scraping out all the juice from the skillet, and fold everything together.
Let the vegetables rest, then reduce the juices
Now let the vegetables sit in the colander for 15 to 20 min. At that point, you should have around 1/2 cup liquid in the bowl. Pour it into a small saucepan, heat until gently boiling, and boil until the liquid is reduced to about 1/4 cup. The flavor should be very bright and intense. Add the lemon juice, lemon zest, and a few drops of the hot sauce to taste. Fold this glaze into the vegetables, along with the basil, parsley, and mint (if using). Taste for salt and add more if needed.

Sorrel Vichyssoise
yield: Makes about 8 cups, serving 6 to 8

• 1 cup finely chopped white and pale green part of leek, washed well
• 1/2 cup finely chopped onion
• 2 tablespoons unsalted butter
• 1 pound boiling potatoes
• 4 cups chicken broth
• 2 cups water
• 1/2 pound fresh sorrel (available seasonally at specialty produce markets and some supermarkets), stems discarded and the leaves rinsed, spun dry, and shredded coarse (about 8 cups)
• 1/2 cup heavy cream
• 1/4 cup snipped fresh chives, or to taste, plus, if desired, additional for garnish
In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.

Friday, July 2, 2010


This week I chose to do a Spanish Theme and Chef Doug was gracious enough to throw on a feast for the entire Joy FM Staff. Just reading these recipes will make your mouth sizzle and even drip with saliva...yep, that good. Enjoy!

Oh and here's a video for you to sort of follow along, not entirely but for the most part, you'll get the idea of what should be happening while you put your hand on these recipes:

And also, before I forget, if you need some more recipes to add to your index box, you can find Chef Doug's stash at

4 to 6 servings

• 1/2 pound large Medjool dates, carefully pitted
• 1/2 cup Marcona almonds (substitution: blanched almonds)
• 1/2 pound Valdeon cheese (substitution: Maytag or Stilton)
• 1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
• 6 cups canola oil
• Special equipment: 6- inch bamboo skewers
Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.
Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving

• Yield:
2 to 4 servings

• 2 chicken thighs
• 2 chicken legs
• 1 teaspoon dried oregano
• 2 tablespoons sweet paprika
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 Spanish chorizo sausage
• 4 garlic cloves, crushed
• 1 Spanish onion, diced
• 1 (16-ounce) can whole tomatoes, drained and hand-crushed
• 1 cup Spanish rice, short to medium grain
• 1 teaspoon saffron threads
• 3 cups water, warm
• 4 jumbo shrimp, peeled with heads and tails on
• 2 lobster tails, split
• 6 littleneck clams, scrubbed
• 1/2 cup sweet peas, frozen and thawed
• Fresh flat-leaf parsley leaves, for garnish
• Lemon wedges, for serving
Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

• Yield: 6 servings

• 1 cup sugar
• 2 tablespoons water
• Drop of lemon juice
• 1 (14oz.) can sweetened condensed milk
• 1 teaspoon orange zest
• ½ cup freshly squeezed orange juice
• ¼ cup half and half cream
• 5 large eggs
• 2 drops pure orange oil (optional)
• ¼ cup orange liqueur
Prepare Caramel:
In a heavy saucepan over low to medium heat, combine the sugar, water and lemon juice.
Cook stirring constantly , until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approx. 8-10 minutes, without stirring. When sugar reaches a uniform golden brown color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly.
Prepare Flan:
Preheat oven to 325 degrees
In a blender, combine condensed milk, orange zest, orange juice, half and half, eggs, orange oil, and orange liqueur; process until smooth. Pour into individual ramekins or custard dishes. Place ramekins or custard cups into a baking pan. Fill the pan with water, half way up the sides of the ramekins. Bake 30 to 35 (depending on the size of the ramekin) minutes or until set around the edges but still loose in the center. Remove from the oven. Remove the cups from the water bath and refrigerate at least 2 hours.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around the edge of each ramekin to loosen it from the inside of the bowl. Invert the custard onto the plate and carefully lift off ramekin, allowing caramel syrup to run over the custard.

Sunday, May 30, 2010

How i lost 50 pounds in 5 months

On Christmas day I hit my heaviest point ever. 273.6 pounds. 8 years ago I got married when I was 225 pounds. But 8 years of careless eating led to the new weight. By the end of may I hit 221.8
A few people around me were on Watch Watchers so I started using some of their materials as of New Years eve. I will say this… if you have the money… Weight watchers works.
But I’ve pulled off 50 pounds with zero exercise and using my friends Weight Watchers calculator.
WW said I get 37 points a day. I chose to shoot for 32 points a day.
Most say to drink 8 eight ounce glasses of water a day. I chose to use the advice of a couple doctors that said you should take your weight and divide it in half and that’s how many FL OZ of water to drink daily. Drink it room tempeture and you can throw more back. I carry a LARGE cup around with me along with my 125 FL OZ jug of water. When I’m at work I try to get almost all of my water in me because there’s always a bathroom around. View your water intake as if it were a pill to take.
When it comes to times I eat. First I will say that I’ve started viewing eating as fueling my body. I benefit the most when the food I consume actually gets used for energy… Thus, using more points in the morning and lunch time will benefit you better because you generally get to burn it off even if you are not exercising.
The keys:
1. Know the Fat, Calories, and fiber of everything you put into your body
2. Don’t cheat on the water. Get the full amount in you
3. Don’t cheat on the points. If you go over you pay for it if you do it enough
4. Plan for your week moments. Late at night. In a rush with no time to cook something healthy
5. Weigh your chicken/fish out… make sure you have the serving sizes correct
6. Give up cheese and red meat
7. Soda, chips, sweets don’t exist anymore
8. Find the things you like to eat (that are low points) and live off them!
9. Do cardio or walk and you get some points back!

Dining out tips
Taco bell. crunchy fresco style tacos are 4 points each
Chick Fil A. 4 count chicken strips (no sauces) 7 points
Chicken salad sandwich (6 points)
Subway! I do a footlong veggie sub w/ low fat sweet onion dressing. No cheese but loaded with my favorite veggies (9 points and every filling)
Needless to say I try to choose the footlong sub over 3 crunchy tacos. The one that is 9 points is way more filling than the 12 point tacos
Sit down restraunt: Ask for your fish or chicken to be cool w/o oil or butter. Top it with something you love… good salsa/ A-1 steaksauce/ veggies
Don’t ever eat a bloomin’ onion!

Good products to have around:
Big bag of apples
Big bag of oranges
Dole Frozen mixed fruit
Special K low fat Pesto Crackers
Wasa Crackers
Find your favorite salsa
Melba toast
FF laughing cow cheese
SUGAR FREE GUM! Knocks out comfort eating
Coffee and Tea do the same thing
Wheat tortillas
Loads of veggies that you can make the way you like
FF cheese and FF refried beans
Rice or low cal pasta
Fiber 1 bars (chocolate)
Wwatchers deserts
FF popcorn
I can’t believe its not butter spray!!!!
Google on your phone to check Fat/Cal/Fiber of everything

AVERAGE DAY FOR ME (considering I use 32 points)
Morning: 1 cup fiber 1 cereal topped with a ½ a cup of almond milk (3 points)
Smooth in a blender 1 apple, 1 orange, and a cup of Dole frozen mixed fruits. Mix it with a little lemon concentrate and water (3 points)
Snack: Fiber 1 bar (chocolate) sold in big boxes at costco or sams (2 points)
Lunch: 1 cup of rice thrown into a skillet with scrambled eggs, chopped up carrots, celery, peas and topped with Soy Sauce (huge meal for only 6 or 7 points) (I don’t do this every day cuz it’s a lot of sodium but for the same point value switch to a turkey sandwich on wheat with mustard/spices/lettuce/onion ect)
Snack 2: Wasa Wheat crisps covered in my favorite salsa or laughing cow cheese on melba toast
Dinner: chicken cooked oil free and topped with somethin’ amazing that involves veggies
Late night snack: fat free corn covered in I can’t believe its not butter spray (2 or 3 points)
and 2 graham crackers with a big spoonful of FF cool whip (1 point)
and loads of water!

PLAN FOR YOUR WEAKNESSES! My wife has a sweet tooth so she stocks up on all these low point WW icecreams and treats. Easy/low point way to over come the urge to put loads of fat/calories in your body.
I have a salt tooth. Fat Free Pringles have saved me! According to the WW calculator you can have 15 FF Pringles for 1 point.
Going to a ball game/movie? Take a tootsie pop (1 pnt) and a 2 ounce bag of FF beef jerkey.
Success breeds more success! Watching it fall off of you makes you say no easier!

Wednesday, February 3, 2010


Since I'm on a weight-watchers kick, all the recipes that Chef Doug gives me will be healthier and hopefully low on points from now on...Today's zesty blend is honeydew-licious!...Dear taste buds, get ready to salsa!

*****Wifey gave it 5 spatulas!******
Here's the video of WEEK 9:

Alright, here's the recipe:

Grilled Chicken Breasts with Honeydew Salsa
yield: Makes 4 servings

1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin

Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Chef Doug's Superbowl Recipes

Caribbean Chicken Wings
Yield: 4 to 6 servings
Times:Prep 15 min
Inactive Prep 4 hr 0 min
Cook 40 min
Total: 4 hr 55 min

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
And last but certainly not least:
Mango Ginger Vinaigrette
4 Ea. Frozen Mango Halves or 2 ea.fresh
1/3 cup Rice Vinegar
¼ cup Powdered Sugar
¼ cup Pickled Ginger
2 cups Canola Oil
1 ea Large Carrot
½ Tbsp. Fresh Ginger, minced
Salt and Pepper, to taste

Method: Place all the ingredients in a blender, except the oil. Puree all the ingredients, then slowly add the Canola oil. Salt and Pepper, to taste.