I was a machinist, tool and die, for almost 10 years. Then a motorcycle wreck, and major spinal injury, left me unable to work, long hours, on a concrete floor. I turned to cooking. I had already done some cooking, my girlfriends grandmother ran a resturant, and the only way we got to spend time with each other was if I worked in the kitchen, after my regular job, with her. I worked my way through college, cooking in a resturant, as well as waiting tables, bartending, training waitstaff, and also doing the grocery ordering, and anything else that needed to be done.
One slow afternoon, I impressed a customer with my ability to wait on their table, cook their order, and fix their drinks. With out help, and their drinks never got low. She owned a guest ranch, in Montana, and when her high priced chef, walked out, on her, she called me, and offered me a huge raise, from my previous job, with all the benefits, company car, houseing, and my groceries, even. I left that afternoon, and moved, just outside of W. Yellowstone, and went to work for her. That was the first time, I was ever refered to as a "chef". Even though the money was great, all it took was one Montana winter, and I was back in Arkansas. I knew I was in trouble, when I woke up to 2 feet of snow, in early september. I consider myself to be a plain ole cook, but my current boss, calls me a chef, even though I have asked her not to.
I have worked for chefs. They are educated in the culinary arts, as I haven't been. The only dishes, that I am proud of, are the ones I enjoy, myself. You will probably never hear me mention being proud of a dish containing chicken, I don't eat chicken, those foul creatures.
I have created a few dishes, that are my signature dishes. At least I have never seen anyone do them.
My favorite, is a quick and dirty, salmon recipie that you can do at home, in less than a Half hour.
Take 1 lbs of butter
Melt it in a microwave safe dish, I prefer corningware.
add 4 oz, of a tart Margarita mix, I prefer Jose Cuervo mix myself. Add about 3 tble spoons of dry dill weed.
Mix this well
Place your Salmon fillet, skin side down, in the mixture, and baste some over the fish.
Microwave, on high, for 4-5 min., depends on the microwave.
While the fish is cooking, mix real mayonaise, with parmesian cheese. Just enough mayo, to hold the cheese in a stiff paste.
When the fish is done, place on a pie tin, or aluminum foil, and spread the cheese and mayo mix, like frosting a cake, over the top of the fillet. Then slip it under your ovens broiler, or in a pinch, a toaster oven. Watch closely, for the cheese to brown. When it is nicely browned, lightly dust with dry dill weed, and garnish with a twist of lemom.
On the Garnish, cut the lemon, like slicing bread, into little wheels. Make a slit, from the center, of the wheel, all the way out to the edge. Grab the place, on either side of the cut, and twist in opposite directions, place across the fillet.
Just thought I would share that one with you. It is one of the meals I cook for dates. It is my gonna get laid meal. Hasn't failed me yet.
Have a great day, and Yes, I am a cook.
But I prefer the term culinary chemist. LOL
Later
Dave (A.K.A. Homebrew)
P.S. Sorry if I got longwinded, I just finished a 12 hour work day, and am trying to unwind. With a little help from an A.Fuentes Cuban Beli. S.G., and a dram or 2 of Bookers.
