Chef Hoodlum

We need some new recipes from a real Chef.

Let’s see if if we can get Hood to offer up some detailed how to recipes on making some awesome food for solid family dinners.

It would be greatly appreciated and maybe we can share a few prep, cook and serve foods as well here.

Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.

Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.

Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.

Mr chef we want pictures too !!!

No idea why but I'm craving a sausage and pepper sandwich right now. Hoodlum, got a good recipe for one?

I wonder if I can do that recipe with Pork Cutlets.

Or

Do you have a recipe for those?

Dues , we dont see much pork cutlets down here, unless u travel to the Italian market in south philly, but i know I can take a pork loin & cut into 1 inch slices , then pound them thin...google " JAGERSCHNITZEL' & that 1 of the things I would do w/ that product . Very Easy.

Mr chef what's on the menu today ?

Mr chef what's on the menu today ?

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.

Nice, we have a Millers Ale House near us in SmithTown.
Its really goo, I always say its the best Burger in Town and the beer selection Is Outstanding.

Went out 2 dinner 2nite Meyer @ Miller's Ale house, had a simply grilled sirloin w/worchestershire butter , baked pot.& nicely seasoned broccoli...outside of Philly boundries,,some places u can eat IN!!!..a Long Island Iced -T & some Blue Moon's....went well.

Maybe Hood can give a recipe for some good home made fried rice like they wok up in Chinese resturants, how the fuck do they do that.
I like it best when its dark and toasty tasting.

OK Dues..I 1nce b4 explained this 2 Meyer.....take a cup or so of already cooked Basmati rice..throw it into a hot skillet thats been coated w/ sesame oil , brown the rice slightly, add some (small handful) of white onion,,thawed out (no canned!!!!) peas & diced carrots ,(u can buy that combo in the freezer section) crack an egg into that shit stirring constantly , breaking up the egg..add about 2 tbls. soy sauce &a handful of Mung bean sprouts (optional)..stir vigoursly until u hear the rice crackle....if a little dry..add a little soy sauce & a little more sesame oil ( if u can get toasted sesame oil..that is best) b careful not 2 burn the rice..constant attn. is recommended....all this is done over med-high heat in a sautee pan w/curved edges or a wok...& usually very quickly depending on the student...plate & top w/ thinly sliced on a bias cut scallions......Peace.

Mr chef do you ever ate couscous ? you know it ?

What’s good Chef?

What have you been cookin

Very nice

I'm a big fan of Sambal some are very spicy, sambal is usually served as hot and spicy condiments for many Asian dishes.

Good stuff..used on Asian & Indian dishes.

Is that the red stuff or yellow?

My Brother next door that does the Wine did this tonight.

Hood, you gotta do this……

https://youtu.be/1qhztfUsWB8

Did you cook that bird Hood?

Who made the gravy?

I did both, will send pics.

Not this yr. Dues...ordered a wonderful smoked whole small bird from Harteman Amish Farmers in the Reading Terminal Market...did all the rest myself.

I wish I had you in the kitchen today but it was all me….

Manigott baked…. topped and toasted with prossute / muttzarel

Dry sausage and Soprassata sliced thick with olives / red and green hot peppers while waiting and watching football. Both soccer balls and NFL pigskin.

Veal Parm w / speggetti & meatballs.

Cheese & blueberry Danish, Donuts and crum cakes with coffee next, I gotta sleep soon.

It was a Great DAY.

Sounds good Dues ...what was the occasion? , office Christmas party?..or just a whim thing...

It was my Birthday

Oh..man sorry, happy belated birthday dude..I could'nt log in 4 a while there & I dont usually look @ that column either..