Accolades for a food chemist

The Food chemist who produced the flavors in this bag of potato chips has my respect.  He nailed the flavor, COMPLETELY!
Lately there has been a huge surge in artificial or extracted flavors in foods that do not usually have these flavors and i have been very disappointed.  I run into this bag of flavor and i think this guy needs a BIG bonus and the other companies need to fire the food chemists.
Most notable fail - Nathan's sour cream and onion pretzel - I will only say it is horrible.
Another fail was Lay's Southern Biscuit and gravy.
An honorable mention goes to a crab flavored potato chip (Cape Cod possibly was the manufacturer?), but its success was only okay (probably due to the use of Old Bay Seasoning) and paled in comparison to what 7-11 accomplished.

London Broil

 That cheap, tough, not fatty, dry cut of beef that no one in my house likes, but i fixed that

a three step process

1)  Dry rub ratio:

·      dry ginger - 1

·      garlic - 1/4

·      salt - 1

·      black pepper - 1

·      hot pepper - 1/4

2) injection - I ingredient Worcestershire sauce

        (i would have added bacon fat, but did not have any on

        hand, but that lead to step 3)

3) wrap in bacon

I left this in the fridge for 6 hours then grilled it at 275 F with the cover closed to prevent flare-up, flipping once after 10 minutes, cooking for another 10 minutes

Sliced thin after resting and it was awesome!

Baking Fried Chicken Livers

Needed ingredients

·       1 lb chicken livers

·       1 lb bacon

·       1/4 teaspoon tarragon, finely ground

·       ~ 2 tablespoons salt

·       1/4 teaspoon black pepper

·       2 cups flour

·       1 cup corn meal

Preparing the livers:

·       1 lb chicken livers

·       mixture of 1/2 apple cider vinegar - 1/2 water to cover the livers

·       2 tablespoons salt

rinse the livers

remove the connective tissue between pieces

place in a container with all of these ingredients for 2 hours

drain and rinse with water

drain

(this process removes much of the harsh, bitter iron and mineral flavor and is better than the traditional approach of soaking in a calcium rich product, such as milk)

coating for livers in a ratio:

·       2 flour

·       1 corn meal

·       1/4 salt

·       1/4 black pepper

·       1/4 tarragon

cook bacon till crisp and reserve fat

pre heat oven  to 375 F with the baking pan coated with a thin coating of bacon fat

coat livers and place into hot pan

bake for 10 minutes and turn over

bake for an additional 10 minutes

serve with crumbled bacon on top

an ingredient does matter!~

i did not have it and tried to substitute with something else, the pepper cured, hardwood smoked, Virginia bacon.  I used regular bacon and it added nothing, but the salad itself is so outstanding that it did not matter!

Lobster salad:

1/4 cup mayonnaise

1/4 cup plain yogurt

1 tablespoon fennel bulb, diced

1 tablespoon celery stalk, diced

1 teaspoon minced tarragon (also in my garden)

1 1+ pound lobster, steam for 15 minutes and refrigerate till cold

Remove all the lobster meat (claws and tail and any juice)

cut lobster into 1/2 to 1 inch chunks.

mix well and salt to taste, keep cold

top with crisp pepper cured Virginia bacon bits

Pasta salad

it is summer and i am getting requests for my pasta salad which i served for our 4th of July picnic
(I also served the lobster salad).
This also celebrates the fresh herbs and vegetables i grow

Pasta Salad

·      1 lb elbow macaroni

·      1/2 cup fresh celery, diced

·      1/2 red onion, chopped fine and sautéed in olive oil

·      1/4 cup parsley, chopped fine

·      1/8 red pepper, diced

·      1/4 teaspoon black pepper

·      1/4 teaspoon dry hot pepper

·      1/2 cup mayonnaise

·      1/2 tablespoon deli mustard

·      salt to taste and for the pasta water

·      1 teaspoon fresh Thyme, minced

·      1 tablespoon olive oil

·      1/2 cup sour cream or plain yogurt

                (this cuts the richness of the mayo)

·      1 tablespoon apple cider vinegar

·      1/2 cup bacon, crisped and crumbled

cook the pasta to your desired tenderness in salted water (like the sea)

while cooking the pasta, mix all the other ingredients together

drain pasta and add, while hot, to the mixture and stir

refrigerate and serve cold with additional chopped parsley and/or chopped chives

grilling Chicken breasts

Chicken breast are considered healthy, yet i usually have issues with them becoming too dry.
Okay, i experimented and found one solution:

Chicken Breast Grilled

·      5 chicken breasts

·      2 cups lime juice

·      1 tablespoon cumin

·      1 teaspoon salt, plus

·      2 tablespoons sugar

·      1 bottle beer

·      corn oil

·      bacon

chicken breasts are coated with cumin and soaked in lime juice overnight

drain the marinade into a sauce pan to cook it down

add the sugar, beer and salt and reduce to a thin syrup

pound the breast to less than 1/2 inch, coat with oil and salt

wrap with bacon and place on a moderate grill (about 300 F)

close the cover to prevent flare-up and cook for 10 to 15 minutes

turn the chicken and leave for another 10 to 15 minutes with the grill covered

The breasts will be brown (not black)

serve with the sauce slathered over the chicken

Shrimp in Fettuccine

·      2 pounds cleaned, raw shrimp

·      2 oz capers with juice

·      3 cloves garlic, minced

·      2 cups rose or blush wine

·      1 pond dry fettuccine pasta

·      1/4 teaspoon black pepper

·      4 oz butter

·      1/2 cup fresh parsley, chopped

·      1/8 cup fresh oregano, chopped

·      1 red onion, chopped fine

·      salt for the pasta water

bring wine, butter, garlic, 1/2 of the onion, capers and juice to a simmer

continue for 1/2 hour

(basically getting a majority of the alcohol out and tempering the capers)

bring pasta water to a boil with salt and cook pasta to aldente

place the shrimp in the colander to drain the pasta and drain the pasta

put it all into the pot and immediately add the wine/butter sauce

stir well

add all of the fresh herbs and the remainder of the onion and mix

serve with parmesan cheese over it