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Description=Presenting a temptingly delicious platter piled high with recipes for two, time-saving kitchen tips, helpful cooking hints, and winsome commentary.;
Keywords=Cooking for two, recipes for two, cooking for couples, kitchen tips, cooking hints, recipes, cooking humor, kitchen humor;
Author=Warren Caterson;

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Text of the page (random words):
acy of the deep appalachians road kill that s been sitting on the pavement for a couple of days okay enough of the science lesson let s learn to pronounce it for years i pronounced it as seh vee shay which impressed my friends who tended to pronounce it as seh vitch but made me look like a moron whenever i ordered it in a spanish restaurant so i ll spare you the embarrassment the next time you visit a restaurant that serves it and you ll still impress your friends with the correct pronunciation which is seh bee tcheh and no the b is not a typo okay enough of the linguistics lesson let s talk about it s popularity this dish sort of took america by storm starting in the 80 s i m almost positive that every major metropolitan area has a restaurant named ceviche in peru the dish is actually an official part of their natural heritage and even has a holiday declared in its honor which is like maker s mark and kentucky where this glorious bourbon elixir is celebrated and savored with abandon on its national holiday which just so happens to be any day of the week that ends in the letter y but before we dig in remember it s still basically raw fish so it should be avoided by those with liver stomach or immune disorders pregnant women should probably steer clear too for the rest of us pass that ice filled platter of raw oysters and let s start to marinate these scallops prep 15 minutes marinate 8 hours or overnight ingredients 1 2 pound bay scallops or tilapia for those who prefer fish 4 limes juiced about 1 2 cup 1 tomato diced 3 green onions minced including some green 1 stalk celery thinly sliced 1 4 cup minced green bell pepper 1 ripe mango peeled pitted and diced optional 1 4 cup chopped fresh parsley kosher salt and freshly ground black pepper to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh cilantro bottled hot sauce to taste i like franks sliced avocado and lime to garnish optional tostadas or salsa chips optional directions 1 rinse scallops pat dry and place in a medium sized bowl pour lime juice over the scallops so they are completely immersed use a smaller bowl if necessary place in the fridge and marinate until the scallops are opaque 8 hours or overnight 2 pour off 1 2 of the lime juice from the bowl add the tomatoes green onions celery green bell pepper mango if using parsley black pepper olive oil and cilantro to the scallop mixture stir gently serve in chilled margarita glasses with a some cilantro on top or even a slice of avocado and lime hanging over the rim serve with tostadas or chips if desired posted by warren caterson at 5 56 pm 23 comments monday june 2 2014 where s the beef why florida of course when you think of the origins of that great steak or beef roast you had the other night where does your mind wander to the grazing lands in the shadows of the rockies the stockyards of the mid west exotic locales like the matsusaka region of japan or the margaret river region of western australia if it did no one would blame you because these areas are noted for their beef production but did you know florida was right up there with them me neither until a couple of years ago who would ve guessed that florida is home to four of our country s 10 largest cow calf ranches or that we rank 12 in the nation in the number of beef cows heck nearly half of all of florida s agricultural land is devoted to beef production oh and these ranchers are excellent caretakers of their land providing thousands of acres important green space for both wildlife and native plant habitat so next time you re heading to disney tampa bay or miami and you find yourself cruising along the interstate or some back road and pass a herd of cattle grazing on a vast expanse of pastureland remember the important part these ranchers play in both our environment and our diet and when you get home fire up the grill and prepare this florida feast bon appetit chef warren florida barbeque chuck roast who would ve thought that this inexpensive cut of meat could turn into a deliciously tender meal i guess it was up to the early florida cattlemen and i m glad they did this is similar to barbequed beef brisket but in smaller portions and half the price the important thing is to slice this very thin it will make a big difference oh and this will make more than enough for two so feel free to use the thin slices for sandwiches simply reheat slices in a little broth or water so they wont dry out feel free to double this recipe for company prep 15 minutes marinate 6 8 hours cook 2 hours ingredients 2 pounds chuck roast 2 teaspoons chili powder 1 2 teaspoon oregano 2 cloves garlic minced or pressed 1 4 cup red wine 2 tablespoons red wine vinegar 1 4 cup olive or canola oil 1 4 teaspoon freshly ground black pepper mild or spicy prepared salsa directions 1 in a small bowl combine the chili powder oregano and garlic pierce the meat at intervals with a fork then rub the chili mixture all over in the same bowl combine the red wine vinegar oil and pepper put the meat in a zip lock bag and add the red wine marinade to coat refrigerate for 6 8 hours 2 prepare a grill for indirect heat place a drip pan next to the coals lightly oil the grate remove the meat from the marinade and place it on the grate above the drip pan brush the meat with the marinade cover the grill and cook the roast slowly turning from time to time brushing with reserved marinade for about 1 to 1 1 2 hours until the roast registers 120 with an instant read thermometer for medium rare 3 remove meat from grill to a platter and cover loosely with tin foil for 15 minutes slice very thin and serve with salsa serve with grilled corn and spicy oven fries posted by warren caterson at 4 07 pm 0 comments monday may 26 2014 making a difference one cookout at a time i wanted to post this earlier but i didn t want to rain on anyone s memorial day cookout including my own so i m posting this now as to give us food for thought for next year maybe it s because i have sons who are draft able or maybe it s because of i have young in laws who are currently serving our country or maybe it s because i m simply older and more reflective whatever it is a friend posted this pic on facebook and for some reason it hit home for me granted i love to grill especially if i m given 3 full days to do it i ve even posted numerous grilling recipes over the years and i will continue to do so but next year with a difference and maybe you will too in a world where athletes movie stars and pop singers pull down more money than the gnp of many nations it s hard to swallow the fact that our servicemen and women those who voluntarily put themselves in harm s way for our benefit and in some cases for the benefit of those who actually despise them sometimes have to struggle when they return home i often approach those in uniform at the airport in a restaurant or downtown and thank them for their service you might too maybe it s time to do more than just talk so here s my thought i hope i can get some buy in at your next backyard memorial day shindig put out a bucket for donations and let your guests know about it in advance so they can come prepared the next day send the proceeds to your non profit of choice ie wounded warriors it works and it will grow here s how i know back when we had a big house we hosted an annual blues brothers party in february i d cook up a chicago blues feast everyone would come dressed as a character in the movie my son in law and friends would play live blues music and the piece de resistance would be my son and my good friend jeff lip syncing soul man to the delight of everyone in attendance oh and they were spot on we put a bucket out with a sign stating that we were on a mission from god each year we d raise a couple of thousand of bucks for an orphanage in mexico alaska etc i know it s not a lot of money but hey what if 10 of us were committed to doing something similar 100 1000 10 000 now we re talking serious cash this backyard party cost next to nothing unlike the huge celebrity fundraisers that cost more to produce than they raise and trust me on that i was a non profit fundraiser for 25 years and everyone knows exactly where their money is going and there s no middle man taking a hefty cut better yet invite some servicemen and vets from the neighborhood over don t fawn just thank em and offer them a cold beer and a brat so with that in mind what do you think are you with me if so whip up some of these brats they re cheap delicious and together we can pay homage to those who lay down their lives for us bon appetit chef warren memorial day brats in honor of those who serve double triple or quadruple this it s all good prep 10 minutes cook 1 hour ingredients 8 good brats if you can get them from your butcher great if not johnsonville is a good national brand 2 spanish or sweet onions vidalia walla walla peeled and sliced 6 garlic cloves minced or crushed 1 teaspoon kosher salt 3 bottles good amber beer don t bother with lite or cheap beer crap 1 2 cup 2 sticks unsalted butter 8 brat buns directions 1 preheat outdoor grill 2 melt 6 tablespoons unsalted butter in a dutch oven over medium high heat add 1 2 an onion and sauté until soft and translucent about 8 minutes add garlic and sauté an addition 2 minutes add the brats salt and beer and bring to a slow boil 3 quickly lower heat and simmer for 30 minutes remove from heat and let sit covered 4 in the meantime heat remaining butter in a 10 inch skillet over medium high heat add remaining onion slices and sauté until soft and translucent about 8 minutes 5 remove brats from pot and grill over medium heat until nicely brown about 10 15 minutes 6 serve on buns with sautéed onions and plenty of good beer 7 put out a bucket for donations 8 send donations to non profit of choice 9 repeat every memorial day posted by warren caterson at 4 23 pm 8 comments wednesday may 14 2014 life lessons from a frittata or broken eggs and leftovers do you remember the egg toss game it s often played at summer camp and easter picnics two lines of people face each other a few feet apart and toss a raw egg back and forth taking a big step backward with every successful catch soon contestants are 10 or 20 yards apart a few eggs begin to break and the number of contestants begin to fade until only a few are left gently tossing eggs across an expanse that would rival some walmart parking lots until one pair of contestants is left with their unbroken egg of course there s always one or two clowns that want their eggs to break all over their partners you know these knuckleheads they either hurl the egg at you like they were pitching for the mets or they heave back and send it sky high in the hope that you will lose track of it in the sun yep i can almost see you nodding your head we ve all been there sometimes life can be one of those knuckleheads too just when we need a gently tossed egg to make it through the day week or month life cocks it s arm and sends the egg screaming right at our faces where the only response it to throw up our arms to block it either that or life hurls it so high we have no hope of catching it intact either way we have broken eggs and what do we often do with those broken eggs we make do with what we re comfortable with and usually whip up an omelet or a batch of scrambled eggs why those dishes are easy familiar and require little risk they can also be quite boring it s the same way with leftovers what do we usually do with leftover spaghetti we nuke it and have another plate of spaghetti for lunch or dinner the next day leftover spinach from a salad we toss some dressing on it and have another salad all quite safe and all quite boring when life is not hurling eggs at us she might be serving up plate after plate of leftovers instead of something new and challenging and we settle for it why it s safe and comfortable i mean spaghetti is spaghetti right when either of those situations happen to us instead of responding with what s familiar and safe we may want to re think things and create a completely brand new dish with those broken eggs and bland leftovers i m learning to to change my perspective and explore creative and risky options will it be messy probably invigorating absolutely so back to the egg toss when some clown tosses the egg in a way it can only break instead of whipping up a plain old omelet or scrambled eggs let s raid the fridge for some leftover pasta that half can of dice tomatoes the bowl of sautéed mushrooms a handful of fresh spinach or maybe some leftover cooked veggies to create a spectacular frittata will it be messy probably delicious absolutely chef warren s refrigerator frittata what better way to clean out the fridge than with this creative and delicious frittata even though my specialty is cooking for two we re making this for four because it will taste even better the next day especially at room temperature oh and don t worry too much about the measurements this is a messy and delightful dish that is almost impossible to mess up now let s open up that fridge and see what we have prep 15 minutes cook 25 minutes ingredients 2 tablespoons olive oil 2 tablespoons butter 1 small onion chopped about 1 2 cup 1 clove garlic minced or pressed 6 eggs 1 4 cup milk or half and half 1 3 cup grated parmesan cheese 1 2 tsp dried basil oregano or thyme kosher salt and fresh ground pepper to taste 1 or 2 cups cooked spaghetti or similar pasta linguini fettuccini angel hair etc cut into 2 pieces if desired but not necessary from the fridge 1 4 to 1 2 cup leftover sautéed mushrooms 1 4 to 1 2 cup diced tomatoes 1 4 to 1 2 cup fresh spinach torn 1 4 to 1 2 cup leftover cooked veggies broccoli squash zucchini potatoes etc to finish 1 cup shredded muenster cheese 1 4 cup grated parmesan cheese or 1 1 4 cup parmesan cheese if not using muenster directions 1 preheat broiler to high 2 in large bowl beat together eggs with milk 1 3 cup parmesan cheese salt pepper and herb of choice fold in fridge ingredients 3 heat a cast iron or other oven safe skillet over medium heat add olive oil and butter and swirl to coat add onions and sauté until crisp tender about 5 8 minutes add garlic and sauté for 1 2 minutes 4 gently stir onions garlic and pasta into egg mixture then pour into the skillet flatten mixture with a spatula and cook undisturbed over medium heat until bottom is set about 5 8 minutes lift edge with a spatula at 5 minutes to make sure the bottom is just lightly brown 5 sprinkle top with muenster cheese and parmesan cheese place pan under broiler about 4 5 from heat source and cook for 5 10 minutes until frittata is puffed set and beginning to turn golden brown remove from oven and cut into wedges can be served immediately or at room temperature the amount of pasta will depend on how much stuff you are adding from the fridge use less pasta if you have a lot of fridge ingredients more pasta if you are not using a lot either way thi...