Culinary Chemist Matt: Berry Delicious Mojito

Culinary Chemist Matt: Berry Delicious Mojito: "- A Little History - mo·ji·to (m -h t ) n. pl. mo·ji·tos An alcoholic drink made of rum, sugar, lime juice, crushed mint leaves..."

Berry Delicious Mojito

-A Little History-    mo·ji·to  (m-ht)

n. pl. mo·ji·tos

An alcoholic drink made of rum, sugar, lime juice, crushed mint leaves, soda water, and shaved ice.

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[Cuban Spanish, from Spanish mojo, sauce (often containing lime juice in Cuba), from mojar, to moisten, from Vulgar Latin *mollire, to soften by wetting; see moil.]

- THE IDEA- I was a the Gulfstream Park and Casino a few weeks back and came across a mojito that was so good I had to pick the bartenders brain about how she had made it.  Its actually quit simple and takes no time at all.  The recipe that I am going to give you makes three gallons of mojito and takes a full handle of Jamaican Rum.  I had taken this Idea and made it for a pool party and everyone was ecstatic about it, "It tastes so good there can't be alcochol in it? Can there?" Well try it out and tell me what you think!!!!!! 

INGREDIENTS -- 

1.)  One Handle (1 litter) of your favorite Jamaican Rum (I chose Malibu mango for this specific drink)

2.) One Pint of Blackberry, raspberry, and blueberry (Strawberries are optional)

3.) 1/4 pound of fresh mint leaves

4.) 5 fresh limes (Juiced)

5.) 3/4 cup of sugar and a little extra for the rim of your glass

PROCEDURE -- 

1.) Pour in your sugar, berries, and mint into a Iced Tea pitcher

2.) Add your lime Juice

3.) Smash lightly with a pestle or a large spoon, until its all one berry-minty mess

4.) Last add your RUM-Yummy and stir lightly for a minuet or so

5.) Dab your favorite glass with either water or a left-over lime and spin it in your sugar bowl

6.) Finally Pour and Serve over Ice and ENJOY!!!!!!!!

Three Cheese Tortellini Pasta w/ Grilled Chicken, Fresh Pesto Cream Sauce and Broccoli Rabe

-A LITTLE HISTORY ABOUT THE DISH- 

- broccoli raab; broccoli rabe

 A vegetable related to both the cabbage and turnip family, the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccolilike buds. It's also called brocoletti di rape , rape  and rapini . The greens have a pungent, bitter flavor that is not particularly popular in America where, more often than not, they're used as animal fodder. Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads. Broccoli raab can be found from fall to spring in markets with specialty produce sections. It should be wrapped in a plastic bag and refrigerated for no more than 5 days.

- tortellini; tortelloni

Small PASTA stuffed with various fillings, folded over and shaped into a ring or hat shape. Tortelloni are a larger version.

-pesto

An uncooked sauce made with fresh basil, garlic, PINE NUTS, PARMESAN or PECORINO CHEESE and olive oil. The ingredients can either be crushed with MORTAR AND PESTLE or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are "pestos" made from myriad other ingredients from CILANTRO to MINT.

Read More http://www.epicurious.com/tools/food dictionary

<"The reason I chose to post this as my second blog is simply the fact that it was simple!!!! I had grilled the chicken, boiled the pasta, made the sauce, braised my broccoli raab,  and still had time for some Bree toast points all in about twenty minuets.  Here is the products and procedure I used to get it done."> ENJOY

(Miese-en-plase) -Everything in its place before you cook

1.) 1 bag of totellini's (I found that Bortelli has the best pre-packaged pastas on the shelf)

2.) 2 pre-cleaned whole chicken breast

3.) 1/2 White onion (Diced small, about the size of a pee)

4.) 8-10 Crimini Mushrooms Sliced Thin

5.) 1/2 Cup. of prepared pesto (Choose your own pesto there a many kinds)

6.) 1 Cup of fresh chopped Basil (Pluck the leaves and roll together cutting thinly)

7.) 1/2 Cup of Heavy Cream

8.) 2 Tbsp of freshly minced Garlic (MInced is chopped down to almost like a paste consistency)

9.) 1 Bunch of Broccoli Raab w/ 2inch of stalk cut off!!!

10.) 2 pieces of whole grain toast

11.) 4 slices of thickly cut Bree

(Procedure)- Cook Smarter not Harder

A.) Fill a big sauce pot about 3/4 of the way full with water, Bring to a Boil. (Adding salt to your water when it comes to a boil will add flavor to your pasta and bring out the bright green color in your broccoli raab)

B.) Clean and season your chicken breast with salt and pepper (Two ways to cook your chicken breast, either on the grill or you can pan sear it in a little oil)  Pre-Cook your chicken and slice to your desire

C.) Take a little oil/or butter and saute your garlic and mushroom together, set aside when mushrooms are meaty

D.) Once your water has come to a boil, blanch your broccoli raab (Blanching time should be farely quick only about 3-4 minuets) Remove and set aside once cooked !!!KEEP THE WATER BOILING!!!!!

E.) Next drop in your Tortellini (Tortellini will take about 7-10 minuets to full cook)

F.) While the pasta is cooking take your Onion and saute it in a little butter until browned, then throw in your Broccoli Raab and season with salt and pepper 

G.) In a small sauce pan add your prepared Pesto, Heavy Cream, and about a 1/4 of the chopped basil, bringing it to a boil on med high heat, stirring constantly to keep the creamy from burning

H.) Now everything is almost done, put your toast in the oven and place your slices of bree on top until melted and goo-wee.

I.) Pull your pasta out of the water it should be done!, Drain, and toss in large bowl with your pesto cream sauce.  Place your mushrooms and chicken on top along with the rest of your chopped basil. 

J.) LAST OF ALL EJNJOY!!!!!!!! BON-A-PETIT 

 -I Truly enjoyed this dish and had a grand time helping you enjoy it I hope!-

P.S. If you have any questions about something that you are trying to make and can't figure it out! POST IT on my wall, you can find me on facebook or here on the blog and I would be more than glad to help you with some ideas on how to figure it out.  COOKING SHOULD BE FUN

Lets start it off with Breakfast

------Pan Seared Ham Steak, Easy Scrambled Eggs, French Toast, Fresh Strawberries-------

A.) Meise en plase (aka. Mess in place) -Get everything you need ready to cook at one time and it will make it easier to cook quickly and efficiently
1.) Pick a Roll, Loaf or Bagget that is your favorite.
2.) 4 large eggs
3.) 1/4 Cup. Cream
4.) Pre sliced Ham steaks or Slice from a whole Ham about 1/2 inch thick
5.)Fresh Strawberries (sliced thickly or to your liking)
6.) 1 Tbsp Cinnamon
7.) 2 Tbsp Sugar

B.) Procedure:  After everything is in place the procedure will guide you through the steps to making a delicious meal!!
1.) Take you bread and cut it on a bias about an inch thick (cutting it on a bias allows for even cook through out and allows your egg to soak through)
2.) Take two of your eggs crack them in a bowl, mix in cream, sugar, and cinnamon (I found that using a fork is better than a whisk, it allows you to smash the whites while mixing thoroughly)
3.) Heat Two Saute pans, one on med heat and one hi heat (High heat will be for the ham and eggs, the Medium heat will be or the french toast)
4.) Soak your Bread in the egg-cream mixture for a minimum time of two minuets. (The longer you let it soak, the more egg will be incorporated to the bread, making thicker french toast.)
5.) After the High heat pan is ready lay your ham steaks in, flipping every few minuets to prevent burning. (a little char is fine but to much will make it taste bitter, Careful)
6.) Take your soaking french toast out of the liquid and lay in your Medium heated pan. (Flip when a lite brown crust has formed on the bottom, Repeat)
7.) When your ham has finished getting its amazing color on it, take it out and set it aside.
8.) Add a little oil (Butter is a good substitute, BUT it will burn quickly in the high heat pan CAREFUL)
9.) Crack your remaining two eggs and cook to your desire
10.) Pull everything off the heat!!!! ITS READY!!!!! Add your strawberries and favorite syrup, whip cream, powdered sugar or just plain how ever you prefer (This whole procedure should take you no more than twenty minuets, BUT take your time at first to get it right, speed comes with practice.)

-------------ENJOY---------(if you have any questions feel free to ask me at any time)

Day One

This is day one of my blog,  I am just getting set up and am looking for anyone who might have any ideas on how to make my blog more exciting and accessible. I have plenty of pictures and things to write about to get started just could use some advice, this is new to me.