Po' Ol' Roger Rabbit

Today we cooked a bunny =[ it reminded me of how my first pet was a white rabbit that my mommy had got for me. His name was Mr.Rabbit, and he was my best friend. lol

Anywho today we made rabbit with some pasta ( pasta from scratch) and also made some sweetbread. SweetBread is the thrymus (yes the neck part thingy ughhk) of a calf or lamb. I made some with a mustard sauce, and the other deep fried.

 =[

 Beginning of pasta.

                                                                      SweetBread^^^

                                                     Sweetbread with mustard sauce. I seared the sweetbread first, then took it out the pan, added shallots to the pan, then white wine,reduced, added some cream and let it reduce for about 10-15 mins. then took off heat whisked in dijon mustard , added sweetbread and serve!!

 Deep Fried Sweet Bread. This was good,they tasted like chicken nuggets. but the thought of what it is just, ughh....cant do it. i put some of the mustard sauce around the plate, &if i was serving would have it on the side for guest to dip in.

Lapin a la graine de Moutarde with Pasta. This also is a mustard sauce. I had added cream and mustard to the reducation of the juices (stock, white wine) that the rabbit was cooking in for about 45 minutes. At the bottom you can see the pasta i made. i really liked the pasta! and the rabbit wasnt bad eitherl.

Deuces.

<3

Didnt Forget!!

So, Yesterday was my otha brotha's birfdayy..
HAPPPYY BIRRFDDAAYYY MIKE!!! (Patrick)

I wasnt able to get to a computer yesterday so im posting a day late, buuuuut....

i hope you enojoyed your day!! I Thank God for blessin me with a crazy, silly, soooo intelligent, smart bro like you!! We grew up acting so silly coming up with the craziest things and laughing at the weirdest things. (from cookies, to dinosaurs,to making up games with basketball, to playing James Bond 007 or the ATV thing) Growing up you were the one i know i could difinately go to to laugh with. You have a great personality and a mind that is always random lol but i love it &&  i know that is going to take you places!!(for example your learning japanese, who woulda thunk??) what ever idea you have, go with it because i know it will turn out to be something no one else has thought of but amazing!! i love you sooo much!! Happy Birfdayyyyyyyyyyyyyyyyyyyyy=]

He's so tall&skinny  lol

 お誕生日おめでとうございます

Thank God for Google lol^^^

ITSSSS BIIRFFDDAAYY TIIIMMEEE!!! *Aunty Toni Voice On 3rd Sunday*

HAAPPYY BIIRFDDAAYY TO MY COUSIN!! MY SISTER!! UH-LEEE-SEEE-UUHHHH!!!!
Happy Birfday Alicia.
We all know (well family) that we did NOT get along when i first moved in with you guys. lol dannggg, i know yall had to put up with me. But you should know that i have ALWAYS, looked up to you. even though i thought you hated my guts (aww lol) i used to wish i was as beautiful, smart, and talented as you. I thank GOD!!!!! for bringing us closer. You have grown to be my true friend (beisdes the fact we 1st cousins lol) that i can depend on..especially to get a good laugh. you notice we be on the phonee just laughin like cooky tookies AT cooky tookies haha..But I love you soooo much, and thank God for blessing you with another year. we'll celebrate when i get backkkk!!! heyyy!!!!! in the mean time.....

GET THE GRANOLAAAAAA....ANDD SOME WAATTEERRRR.....FOR THE PAARRTTYYYY!!!!!!!! ;)

LOL

LOVE YOU WITH ALL OF ME<3<3<3

One of Our Many Photo Shoots in LA.lol

TOO BEAUTFIFUL!!!!!!

Happy 28f.

Lamb Be With you, And Also With You...

Today we Sacraficed a Lamb. lol jp. but yea. today we cooked with lamb!!! My first time cooking/eating it, but i like it!! oh and i also made Ratatouille!! I was excited cuz that lil movie was cute haha..but all that basically is, is a mix of vegetables cooked together.

                                           This was the saddle. What we started out with.

 This is the rack. had to carve out a lot of stuff to get it look clean!! You'll see below the bones sticking out of the chop are all cleaned off of fat and meat. thats hard work!!lol

                                         Lamb Chops with Polenta (corn meal mixture) and Ratatouille =]

oh, and another sauce reduced from stock, mirepoix, and lamb bone.

 This came from the saddle. i had to cut it out (a specific way too much to put on here) and we made a stuffing (ground meat, seasonings, mushrooms and stuff) and rolled it in the lamb. Covered it in the....i forgot what that is haha. its like, cow insidies or something.

                  Well it came out to look like this!!! Also plated this with the Polenta and  Ratatouille.          



oh, the lamb above ^^ should be a lil more rare. But it was alright.

Deuces

<3

What's your Story??

So,
i am now serving again. (whooooopp!!) Maikin good tips again. and Ill start working at Macy's on the 1st (whooop whooooooop!! Discounts!lol) so things are coming along. I know i'll be super tired but i gotta work hard for what i want/need. (money).

I feel so unworthy of anything, anybody, in my life. School is great, i have a place to live, work is great, family is more than i could ask for, got real friends i can depend on, meeting new people out here in Chi-Town. I feel like its just all good. I know i dont have everything but with what i have i am thankful for.
God Is Good.

You ever wonder what your purpose is? I do. All the time. Sometimes too much. I guess i dont wanna leave this world without touching someones life in a positive way. The other day when i closed at work i was rolling silver ware and one of my co workers boyfriend was siiting across the table waiting. we had started small conversation and i ended up telling him about where im from, and where im headed. At the end of the convo he told me that he was glad we had that convo because i had inspired him, in spite of my young age. I was somewhat shocked but thanked God for the convo becasue he probably needed to hear my story. Day by day i realize that is exactly what im going to be doing my whole life. Adding on to my story. I dont want my story, my book, to have a few pages or chapters of nothing! I want it to be interesting, inspiring so that others who read it can be encouraged and know that with God and Goals, you can do anything. Ive made it pretty far and still have much more time to go, God willing. but im ready.
Leggo' .

Deuces.
<3

Update.

I havent posted in almost a week. my bad. but here is what i have been doing! =]

 We made sausages the other week!! It was easy and they came out good. all we had to was ground the meat, put a whole bunch of seasoning in it

 This was just left over beef and i think veal. so i made a lil burger out of it, with cheese and sauteed onions.

 Preparing the sauce for the pork chop. (onions, white wine vinegar, white wine, bouqet garni [parsley, thyme, bay leaf, pepper corns], and crushed pepper corns.) right before i added the veal stock.

Strained then Reduced the sauce and came out with ^^^

Served it with mash potatoes (pommes puree) and some butternut squash. it was so good!

basically the same except instead of butternut squash, i had blanched, shocked, roasted, then sauteed some brussels sprouts and walnuts. lil bit of salt&pepp at the end.

Deuces.

<3

....shower, & shave, & eat a STEAK as big as yo back.

im not too much of a steak eater, but i mean if i get a FREE chance to eat/cook one, then definately aint gon turn it down. i thought of my Bro Mike (Patrick) when we cooked yesterday because he LOVES steak. He's actually part of the reason why i dont like eating it so much lol. I just remember him always talking about steak! steak! steak!!! and so it just made me not wanna eat it. weird huh? lol

 Pepper Steak: This was so good i had never had pepper steak before. so easy to make too. the potatoes i just diced up and cooked in a little oil, butter, garlic, salt, &white pepper.

Gratin Dauphinoise: Thats the side dish. ive made a post about it before. its just sliced potatoes layered in a pan with cheese ,cream, s&p, nutmeg, milk, and baked until potatoes are done.

 Cote de Boeuf Grillee, Buerre Marchand de vin, Tomatoes Provencal:

With this dish i grilled the steak (medium rare). The tomatoes (tomatoes provencal), i just cut them in half and carved the seeds and stuff out , the filling is breadcrumbs, garlic, parsley, olive oil, s&p. and then put in the oven just for a few minutes. they actually were good.

the slices on the side is the Beurre Marchand de vin. what i did was reduce some shallots and red wine in a pan until the wine was almost gone. then i mixed that in butter (butter must be soft, not cold). added some parsley, lemon juice, s&p. then you just roll it in some plastic wrap in the shape of a thick sausage. put it in the refrigerator for about 25 minutes (at least) then slice it up. That mixture actually went really well with the steak! i love being surprised. i be thinking, ugh what we finna do with this??!! haha and then when it all comes together at the end, it goes perfectly. =) oh and the garnish is Water Crest. i had dipped it in some olive oil that had seasoning in it. it gives it a gloss and a little flavor so you can eat it with the steak.



So glad school is coming along really well. God is too good. He is working with me in so many ways. I know I am growing to be a better person. Life is aint' easy, but with God, its so much easier to make it. I have Peace & Joy.

&& it all comes from Him<3

Deuce.

<3

flat fish, round fish, red fish, blue fish.

did some more fish cookery. carved some fillets out of a flounder fish. seared some scallops. pretty good morning.

Got the Fishy

Carved, Skinned & got some Fillets out the Fishy.

First i buttered the pan, added some shallots and sliced mushrooms, then folded the fish and put on top. added fish stock (fummet), white wine.sprinkled salt and pepper, covered, let some to simmer then put in oven for about 8-10 minutes. took out then witht the juices put on stove to reduce then added Veloute (one of the mother sauces) then let reduce some more. than added some parsely then plated..

i had boiled some potatoes so i just sliced em up and plated. and there was bread so i toasted some up too.

Seared some scallops, cooked up a lil mix of shallots, garlic, tomato paste, then diced tomato, a lil s&p, and thats whats on the bottom. this was coo but im not a big fan of scallops.

Deuce.
<3



Here, Fishy, Fishyy...

Today i learned how to carv, skin, de-bone, a fish!  I carved my fillets with a bass fish. and then grilled a salmon (steak salmon) they came out too good. i luh-luh-love salmon too so i was happy we got to make some.

 This is How the Fishy first looked =[

 ...&& this is how him came out =]

Bass Meuniere with pommes a l'Anglais

i sauteed the fillets in clarified butter. after golden brown on both sides i plated it. melted some butter in a pan with some parsely and a tiny pinch of salt then poured it on top of the fish and just decorated it with a lemon i carved up. yumm

Darne de Saumon au Beurre Blanc with Mousseline de Fenouil

This salmon was toooo good. I marinated first in olive oil, salt, black pepper, thyme, and bay leafs. (the longer the better of course) then i grilled it. so happy it came out good. if you have ever grilled and tried making the beautiful marks, you would know its hard. but i have succeeded!! lol the two lil things on the side is the Mousseline de Fenouil. Basically i boiled some Fennel (with lemon juice and flour just a couple tblspns) until soft. then sliced it up and put it in a pan with a lil butter and fish stock and let it cook some more. once it got mushy and most of the stock was gone we added a lil heavy cream, mushed it all up, then put it in a blender, grinder thing lol so we could speed up the process. oh and added some chopped up dill and a lil salt and pepper. then once it cooled down i shaped it into those things you see above with 2 spoons. the yellow stuff between the salmon is the Beurre Blanc. &&if you remember from the past post Beurre Blanc is just melted butter, lemon juice, minced up onions (or shallots), a lil s&p, then strained and comes out to be that yummy yellow stuff...=]

So happy with the outcome of my food lately. i feel like im progressing, and getting better each day. im actually tryna start getting into learning more about the Profession i want to get into (private chef). i dont want to wait until im close to graduating to start getting experience or networking, the time is NOW....

.....&im ready.

Deuces.

<3

Lil' Duckyy quite tasty.

Today, i cooked DUCK!!!
It came out really good too. I mean, i wuldnt order it off the menu still but its good. Since my mind knows its duck i just cant stand to eat a whole plate of it.
I started out with a whole duck btw, i had to cut it up myself.

 I had to Tournie (tour-nay) Some Turnips...

                                      .....Its basically shaping it into a mini football. Hard but im getting the hang of it.

 Canard Poeler aux Navets

I just cut up some carrots and onions, sweated them in lardons (pieces of bacon) and duck fat. than later reduced veal stock. and Put my pretty lil turnips with it.

Tea Smoked Duck

With the duck breast i had i marinated them in some salt, honey, garlic, water, onion, Madeira (alcohol), thyme and bay leaves, juniper berries, and rubbed sage. Than we smoked it over a mixture of Black tea leaves, brown sugar, dry jasmin rice, peppercorns, whole cinnamon sticks and orange Zest.

and its served rare. BOY was i scurred to taste it but i had to taste what i cooked. and it was good. veryy good flavor! But overall the lil ducky was quite tasty. Imma have to try it with chicken.aha! =]

Deuce.

<3