Revisited: Chef Debbie's Food Giggles For The Day

A Blog A Day For A Month: Day 26. Only 5 more days to go.

This adorable classic cartoon appeared in Gourmet Magazine in June 1941 and re~appeared on their website this month. It also is a perfect accompaniment to this Yummy~issimo! blog originally dated July 26 2008.

You can count on me saying something stupid almost every day. Truthfully, it is every day. But that's neither here nor there.

Here are a few of the (printable) misquotes that my buddy, Jeff Gibbs, of Gibb's Cheese (a lovely cheese and deli shop) at Findlay Market has heard recently.

Which one of the turkeys has more turkey in it?

I want a refund on my pork chops!

Why would I pay $3.00 for 1/2 pound when I can buy a whole pound for $5.99?

Can I have 1/2 pound of caucasian turkey?

Which of these cottage cheeses is made without diary products?

Give me 5 garlic franks to dip in my peanut butter.

Does white cheese have less calories than yellow cheese?

OK. I don't feel so dumb now.

Yummy~issimo! Recipe for Grilled Lemon Chicken

A Blog A Day For A Month: Day 29. Only 2 more days to go.

In most families, the man is the master of the grill. But in our family unit, sweet husband doesn't cook on the grill any more than he cooks in the kitchen.

Which means never.

No problem. I have a big 5~burner stainless steel grill with all of the gadgets. And, best of all, we have a covered back deck which means I can cook outside when it's raining or snowing.

Yes, I've been known to grill outside when it's 20 below. Or when we have a blizzard and the power's out for 3 days.

Nope. We'll never go hungry.

I grill out a lot and it seems that as soon as the big slab of red meat is just starting to get those Yummy! grill marks and the air is starting of fill with the delicious fragrance of a perfectly grilled garlic~rubbed filet, I run out of propane and sweet husband has to change the tank.

So tonight is a grill out night and here's one of my favorite, super~simple recipes.

Grilled Lemon Chicken
Makes 6 servings

3 large chicken breasts
1/4c olive oil
1/4c lemon juice, fresh squeezed
1 lemon, zested
2T basil, fresh, chopped
1t black pepper, freshly ground

Have your butcher filet the breasts into 6 pieces. Mix all ingredients, except chicken, in small bowl. Place chicken and marinade in large zip~lock bag. Seal and refrigerate at least 4 hours.

Preheat grill and spray racks with non~stick cooking spray. Remove chicken from marinade and discard marinade. Grill chicken, turning only once, until done.

Serve with a cucumber and tomato salad, herbed Israeli couscous with sugar snap peas and a glass of your favorite Pinot Grigio.

Just gotta make sure the propane tank isn't empty before I start the grill.

Forget the Mayo: Recipe for Homemade Ranch Dressing

A Blog A Day For A Month: Day 28. Only 3 more days to go.

Yesterday sweet husband Tim went out to the ATP Tennis Tournament with Ryan (of Kristy and Ryan fame). I love when he's gone and I can have exactly what I want for lunch or dinner.

Don't get me wrong. I love when he's home but if he's out of town and I want spaghetti 4 nights in a row, I'll have spaghetti 4 nights in a row.

So yesterday I was craving a Tuna Stuffed Tomato. And, although I don't get it, sweet husband is "just OK" about fresh tomatoes.

Goodie! More for me!

My favorite way of having tuna salad is tuna mixed with homemade Ranch dressing (forget about using mayonnaise or {GASP} Miracle Whip), fresh dill, lots of finely diced green onion, sliced green olives and capers.

Heaven on a piece of bread. Or, in this case, stuffed inside a big, juicy red tomato.

And, of course, it must be served on a pretty plate with fresh flowers and garnished with dried dill and organic dried flower petals.  A glass of chilled, crisp Chardonnay wouldn't be bad either!

Homemade Ranch Dressing
Makes 1 1/2 cups

1c mayonnaise
1/2c sour cream
1T dill, fresh, chopped
1 garlic clove, finely minced
2T lime juice, fresh
1/4c buttermilk
1T parsley, fresh, chopped
1T red bell pepper, finely minced
1T chives, chopped

Whisk all ingredients until well blended. Taste and adjust seasonings. Cover and chill at least 8 hours for flavors to blend.

Keeps well, refrigerated and covered, for 2 weeks.

Chef Debbie's Favorite Blueberry Muffins

A Blog A Day For A Month: Day 27. Only 4 more days to go.

I love blueberries. Big, plump and full of flavor, these little gems are stuffed full of antioxidants so they're really good for you.

I don't eat a lot of desserts and sweets, but every once in a while I get the craving for blueberry muffins. Not just any muffins, but the double~stuffed blueberry muffins from Ina Garten. Unfortunately, I don't have which of her fabulous cookbooks I got this from. Here's my modified recipe, which is a client favorite.

Double Blueberry Muffins
Makes 12

1/2c butter, room temperature
1c sugar
2 eggs
2t vanilla extract
2t baking powder
1/4t salt
3T lemon zest
2 1/2c blueberries, fresh
2c all~purpose flour
1/2c milk
2T Demerara sugar, for garnish

Preheat oven to 375. Line muffin tin with paper liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. Add sugar and mix well. Add eggs, vanilla, baking powder, lemon zest and salt and mix well.

In a shallow bowl, mash 3/4c blueberries with the back of a fork. Add to batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk and mix. Repeat with remaining flour and milk. Fold in the remaining whole blueberries by hand and mix well.

Fill the muffin cups 3/4 full. Sprinkle Demerara sugar over the tops of the muffins. Bake until golden brown, 25~30 minutes. Let cool in the pan at least 30 minutes before removing from muffin tin ~ this step is very important so that the blueberries don't sink to the bottom of the muffins.

Yummy!

Chef Debbie's Food Giggles For The Day

A Blog A Day For A Month: Day 26. Only 5 more days to go.

You can count on me saying something stupid almost every day. Truthfully, it is every day. But that's neither here nor there.

Here are a few of the (printable) misquotes that my buddy, Jeff Gibbs, of Gibb's Cheese (a lovely cheese and deli shop) at Findlay Market has heard recently.

Which one of the turkeys has more turkey in it?

I want a refund on my pork chops!

Why would I pay $3.00 for 1/2 pound when I can buy a whole pound for $5.99?

Can I have 1/2 pound of caucasian turkey?

Which of these cottage cheeses is made without diary products?

Give me 5 garlic franks to dip in my peanut butter.

Does white cheese have less calories than yellow cheese?

OK. I don't feel so dumb now.

Chef Debbie Designs Logos, Websites and Blogs

A Blog A Day For A Month: Day 25. Only 6 more days to go.

In today's Internet centered world, it's still amazing to me that small business owners haven't developed a web presence.

As many of you know, I have a background in marketing and graphic design. When I started Yummy~issimo! three years ago, I was worried that I wouldn't have outlets for my creative energy.

But. New businesses open, move or are ready to upgrade their marketing brand. With my creative background combined with my current culinary focus, moving into a food marketing and design phase seemed like a natural move.

This is a 4~color, two~sided business card I designed for my personal chef friend, Chef Debbie Burgess, of The Hungry Fox PCS in South Carolina. She is a Personal Chef as well as a Wine Advisor. Boy, does she know her wines! I love to visit with Bacchus ~ so going out to dinner with her and her darling husband, Bob, is always a great experience. In addition to the amazing company and delectable food, it's always an adventure to try the new wines she picks. And, they're always awesome!

My good friend and best butcher in town, Luigi Berardo of Luigi's Olde World Market didn't have a web presence at all. Marketing Chef Debbie to the rescue. First thing I've done ~ and I haven't even shown them yet ~ is to design the logo which will flow into everything else they're going to have: website, blog, business cards, new signage. Here is the 4~color, 2~sided business card I designed for them ~ one side is for Luigi and one side is for Adam. I've also designed a new blog for the business and am in the process of developing a website for them.

Another blog I designed this week is for the Master Spice Mixer, De Stewart, of Herbs & Spice at Findlay Market.

Ah. The creative juices are flowing again and they taste good.

OSU Students Read About Chef Debbie

A Blog A Day For A Month: Day 24. Only 7 more days to go.

With the Internet, you just never know where you name is going to show up.

I have Google alerts coming to my inbox every day so if any article or blog discusses Chef Debbie, Yummy~issimo! (all versions and misspellings), Personal Chef or Debbie Spangler, then I get an e~mail alert with a link to the article.

Imagine my surprise when last week's Cincinnati Enquirer article about saving money at the grocery store was mentioned in the U Weekly, the OSU Student Paper.

Reporter, Sarah Ledford, took some liberties and "quoted" me as saying "Students are also encouraged to avoid pre-packaged foods." Spangler said that purchasing foods and vegetables in their raw form will allow for longer lasting products for less money. “You can save $1.29 or more when you take the time to clean your own lettuce. A head of lettuce lasts much longer than the packaged lettuce.”

Huh. I reread the Enquirer article and I'm pretty sure it doesn't mention anything like that ~ and I haven't spoken with Ms. Ledford.

So. I don't know if fresh fruits and vegetables in their raw form will last longer than their counterparts that are pre~packaged. I do know, however, you can save $$$ with fresh versus prepackaged.

I never have a problem saying what I think, however, don't put words in my mouth that I didn't say and certainly can't back up.

Chef Debbie To Be Aunt Debbie

A Blog A Day For A Month: Day 23. Only 8 more days to go.

I've got to learn how to make homemade baby food.

No, not for me ~ thank Bacchus! Although, I suppose Bacchus is what got her into this situation...

Anyways, it is my duty as Chef Aunt Debbie to give mommy a little break, give baby a healthy choice of fruits and veggies and to give daddy ~ what?

What to give daddy?

I know! When the little one is ready to pop out, I'll fill the freezer with a month's worth of dinners. That way, he can devote his time to diaper duty.

So to my friends who are reading this and want to know who's pregnant. Guess you'll just have to wait and see who gains a lot of weight in the next few months. Back to the photo at the beginning of this blog ~ she tells me this is the baby photo.  I'll have to take her word for it.

If you're interested, here are some websites I've found that have recipes for homemade baby foods.

Wholesome Baby Foods

Homemade Baby Food Recipes

Garden and Hearth Baby Food Recipes

Andres' Homemade Baby Food Recipes

Recipe Goldmine: Baby Food Recipes

The Vegetarian Resource Group Recipes

This will be a whole new tasting experience for me.

There Are No Tears In The (Personal Chef's) Kitchen!!!

A Blog A Day For A Month: Day 22. Only 9 more days to go.

Have you been watching this season's Next Food Network Star on the Food Network? The contestants are so weak, I'm amazed the judges ~ two executives from the FN, Bobby Flay and a rotating celebrity chef judge ~ haven't sent all of them home and began again.

The show this last Sunday is a perfect example of what I'm talking about. The final three contestants ~ Lisa, Adam and Aaron ~ were in Las Vegas. The first challenge was to memorize a couple of lines and be able to walk and talk at the same time. Evidently it's pretty tough to do.

Now, I sometimes have trouble doing 7~8 things at once but that's only after I've visited with Bacchus for a while. As Personal Chefs, we have to multitask. We can have three burners going at once, two different items in the oven and still have enough brain power and dexterity to roll out pastry dough.

As my chef friend, Debbie, said the other day "I'm breaking my arm patting myself on the back!"

So it's been with great interest that I've been following the thread on my Personal Chef's message board and realized I'm not quite a bitchy as I thought.

Well, maybe I am. But that's a different blog entirely!

I may say it under my breath (sometimes Bacchus makes it louder) but putting it in writing is not my style. That can come back to bite you. And I do enough stupid stuff that I don't need to actually write it down!

Here are some of my favorite comments:

Is it just me or is everyone on the show a no talent hack? I'd send them all home. None of them is competent in the kitchen or in front of the camera. Either the field of contestants was very thin, they had terrible judgment in the selection process, or they looked much better in the interview process. And could they POSSIBLY cry more? Geez! There's no crying in kitchens!

Even the men cry! I think it must be a pre-req during auditions.

And they brought them all back. Must be because they couldn't send them all home. "You all stink equally so I guess we have to bring you all back...".

I thought the same thing, trying to figure out who I would vote off. I wouldn't watch any of them. Of course I wouldn't watch that whacked-out-french-inspired-mom that won last season either.

And two of my favorite quotes:

My husband says he can't look at Lisa without thinking of Vulcans.

"Name blocked to protect the innocent" thinks of Japanese cartoon characters ala Speed Racer or Pokemon when she sees Lisa.

And the winner is:

I think a Vulcan mated with Sandra Bullock.

Wow! Talk about bitchy. True, but bitchy ~ and I love it!

I'm looking forward to this Sunday's "finale" when somebody is crowned and given the golden whisk. Imagine the tears!

Chef Debbie's Favorite Pork Tenderloin Recipe

A Blog A Day For A Month: Day 21. Only 10 more days to go.

This adorable classic cartoon appeared in Gourmet Magazine in December 1949 and re~appeared on their website this month.

One of my favorite client appetizer recipes for pork tenderloin can also be served for dinner. Serve with fresh fruit salad, your favorite fresh vegetable and a nice glass of crisp Pinot Grigio.

Port Marinated Pork Tenderloin
Serves 4

1/2c soy sauce
1/2c honey
1/2c Port wine
4 garlic cloves, peeled, minced
2" fresh ginger, peeled, minced
4 green onions, thinly sliced
2T Dijon mustard
1T mustard seeds
1 pound pork tenderloin, whole, trimmed
Garnishes: fresh diced pineapple, mango~jalapeno salsa, fresh chives, or your favorite honey mustard

Place all ingredients except tenderloin in large bowl and mix well making sure that honey is mixed in well. Place marinade and pork tenderloin in large zip~lock bag and refrigerate at least 4 hours and up to 24 hours.

When ready to cook, strain marinade into large saucepan and bring to a boil. This sauce will increase in volume with heat so keep an eye on the pot so that it does not boil over. Reduce heat and gently boil until reduced by at least one half.

Spray grill grates with non~stick cooking spray and preheat grill to medium~high heat. Reduce heat to medium and grill tenderloin about 20 minutes or until medium.

If serving as an appetizer, let stand at least 20 minutes to cool. Place tenderloin and reduced marinade in zip~lock bag and refrigerate until cold (the tenderloin is easier to thinly slice when it's chilled). When chilled, slice into paper~thin slices, serve with reduced marinade on the side and garnish with fresh pineapple, mango~jalapeno salsa, fresh chives and~or honey mustard. This appetizer can be served warm, cold or room temperature.

If serving for dinner, have the butcher trim the pork tenderloin and slice into medallions, marinate and grill as directed. Remove from grill and let rest 5~10 minutes before serving.