tag:blogger.com,1999:blog-69070566889098507572024-02-21T11:42:43.258-05:00The Q Spot - Quinney's KitchenA cool place for Food, Family & Faith!Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-6907056688909850757.post-27427662045482429252023-01-10T15:24:00.000-05:002023-01-10T15:24:18.705-05:0023 A year of opportunity! <p> As we rolled the calendar into 2023, did you feel like I did? Like we limped across the finish line? Like, if we snap our fingers, things will hopefully be back to our “normal” life? Like we have lived in some weird, crazy world for the last few years??? </p><p><br /></p><p>I’m with you but, ‘23 is going to be our year!!! It’s a year of milestones. I will turn 50 in a few short months, celebrate 26 years with the love of my life, enjoy my 3 #amazing gingers! Also, to celebrate the passion of all things food, I plan to share my 50 most memorable meals (in no particular order) of places, friends, recipes and maybe a couple of “how to” videos along the way!</p><p>Here’s to making ‘23 the EPIC Year that it is meant to be! </p><p><br /></p><p>Cheers to you a and celebrate life, love and whatever your passion is!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQB0q_zCFUcerwYVp3VJxtI5VnrLCAiTaxVGs9ygDxvwySNoddmZCcwW0suuJ1GjInCDimo03G6Q0jZ_ttSEzLSsJAsiULacg9xJAUQb4qS-GATex2We3DhAwAmTIGjq2k6h19kQXX2nrWWpeh_SOgg7llkBW_TEa8FmM_Usl6u6X2sXwMdH71GbdQQ/s2048/F386271F-B141-4113-B8D8-2B537D520667.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQB0q_zCFUcerwYVp3VJxtI5VnrLCAiTaxVGs9ygDxvwySNoddmZCcwW0suuJ1GjInCDimo03G6Q0jZ_ttSEzLSsJAsiULacg9xJAUQb4qS-GATex2We3DhAwAmTIGjq2k6h19kQXX2nrWWpeh_SOgg7llkBW_TEa8FmM_Usl6u6X2sXwMdH71GbdQQ/w262-h147/F386271F-B141-4113-B8D8-2B537D520667.jpeg" width="262" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhCiccbH6o2Y161cmffgodBL40VJx2irfbjdbd9t_tBjpfu4XeqZ8_N8dkTxzuR2WDfewWF_7Jh4gDjhmu9FMXNktLYloiD48arAKALzEXSN5_65Czk39nQKAPRQAhoqxDI4q2PVEbUk-JAxlL8FQKXI4-o5BlfE9csf-JufUjhcie1JNKdfkEIZdEQ/s320/6C387571-0DD1-4CAD-ABF3-FB0E29EB58A6.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLBy4BqkzfHXmg3ZkMu4uQy8HL_aVX9X7Kw7-sK9tnArfZmrJrnpABeZ6kmZDBTQT6fihwIcE0j42QqK7JuKIFykdFGbJvm58kmfxXCVTtxG6sAq5LMscuDHPDcQxSbex7Bx8zy74DZZFyBS7hgE2nPVP1G-yxdFBRjWpNYc0RCwb6XsIaGa_2h4kig/s1560/5ADC9854-D613-4FF7-96D2-A0F9258F4E8B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="1170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLBy4BqkzfHXmg3ZkMu4uQy8HL_aVX9X7Kw7-sK9tnArfZmrJrnpABeZ6kmZDBTQT6fihwIcE0j42QqK7JuKIFykdFGbJvm58kmfxXCVTtxG6sAq5LMscuDHPDcQxSbex7Bx8zy74DZZFyBS7hgE2nPVP1G-yxdFBRjWpNYc0RCwb6XsIaGa_2h4kig/s320/5ADC9854-D613-4FF7-96D2-A0F9258F4E8B.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI5WEvA99x4VKutq6SfmmhFbhjsYjm4J06_5ndgqHaBeTRfvTPQ6EOamyF5lh7pXxOgOEByUW-e5JmGKz_KrwfKft5oeqO-cMuyLSOchb3CNXU1HqgOKwZTjtT0hGsqOP0cpmzhkHsLf8U6aJl0b_PDGe8C1ijzfxA8SseSCxrmxqUJdfM_ZnMELK1w/s2048/4E3C76DD-59E3-4B06-8043-31039A3D799E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI5WEvA99x4VKutq6SfmmhFbhjsYjm4J06_5ndgqHaBeTRfvTPQ6EOamyF5lh7pXxOgOEByUW-e5JmGKz_KrwfKft5oeqO-cMuyLSOchb3CNXU1HqgOKwZTjtT0hGsqOP0cpmzhkHsLf8U6aJl0b_PDGe8C1ijzfxA8SseSCxrmxqUJdfM_ZnMELK1w/s320/4E3C76DD-59E3-4B06-8043-31039A3D799E.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv6PEv8muD-_kdMIXFL4WbGDk_GhxqtBfoF_YajNmHHx5iEYM8KQzeZ7zNRMvxrQ2YHAGcUepUfV40IPU9ihzChY3boDqI3k_xzEtOxNOM50-4tZdoHf_RETEmhwjk2-_WKW0zAYOB9AqzMpL74yICHcV3-ayYQOBl6IhV_ZSYBpjeeNm1xq8lfmW0A/s2048/2E0BC681-5137-499F-8906-9D7401D03000.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv6PEv8muD-_kdMIXFL4WbGDk_GhxqtBfoF_YajNmHHx5iEYM8KQzeZ7zNRMvxrQ2YHAGcUepUfV40IPU9ihzChY3boDqI3k_xzEtOxNOM50-4tZdoHf_RETEmhwjk2-_WKW0zAYOB9AqzMpL74yICHcV3-ayYQOBl6IhV_ZSYBpjeeNm1xq8lfmW0A/s320/2E0BC681-5137-499F-8906-9D7401D03000.jpeg" width="240" /></a></div><br /><p></p>Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-79907884370873821682021-07-05T14:53:00.000-04:002021-07-05T14:53:53.410-04:00Swan song - The Upside down<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe5jhJThGYzynVXTAFrfx0Y2VfVP2OErKdZ9R7UlGl75HE3U8cystNoMVDkKswOH_rOQetAcvrVGC2wcoOIxdVg7i4CymabRbey1KeIVRR2qKN9hKPJIkNez9buhW7FN6ZRnbgaCfoqxg/s2048/FC55C6DA-98BD-4179-9195-693147A00A9D.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe5jhJThGYzynVXTAFrfx0Y2VfVP2OErKdZ9R7UlGl75HE3U8cystNoMVDkKswOH_rOQetAcvrVGC2wcoOIxdVg7i4CymabRbey1KeIVRR2qKN9hKPJIkNez9buhW7FN6ZRnbgaCfoqxg/w220-h298/FC55C6DA-98BD-4179-9195-693147A00A9D.jpeg" width="220" /></a></div><br />For 11 years, give or take, I have kept a tight and, then, a little looser record of my culinary journeys that centered around all things food. Techniques, quips, Innovation and even failures 😬 I did this to show my love and my life in this scene of fantasy… a scene to help others escape a bit of reality, by living through my culinary eyes 👀. Never a moment of regret entered my mind. This thing that I created was just my journal of life over the last decade or so! <p></p><p>These last 18 months though, damn! Full of many new changes, challenges, passions and experiences. The only way I can describe them is like living in “the upside down” to steal a term from Stranger Things on Netflix. Going through the motions, being furloughed, trying new techniques, mentally tiredness and personal fulfillment are a few words I would use to shape my life as well as many others journey in that time! </p><p>I used this blog for a resource, I used it to give me a voice, I used it to establish my identity and, I used it to inspire others to create their own space!! I am thankful for all who have enjoyed it and gotten some ideas from it as well as some laughter and a look into Quinney’s Kitchen!</p><p>With that said, my focus on myself, my family and my life are the next phase of who I am. See, I am still all the things I want to be. I am still the creator of some cool things, teacher of techniques and Love of food! My path will leave the blogging to others who have more passion and desire to share their love on this platform. I am grateful for every single person who clicked on a story or recipe to gain knowledge!! </p><p>I will post a few final favorite recipes over the remainder of 2021 and hope that life will find you happy and healthy moving forward as well!❤️</p><p>Quinney</p>Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-78173840688385803882019-05-31T12:36:00.002-04:002019-05-31T12:36:12.839-04:00The Industry of Stress, Service and the Opportunity for Success!You never walk alone! EVER!<br />
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Sometimes, in our business, although we are very vibrant with our co workers and staffs, we feel alone. Sometimes, being alone is the scariest thing that one can encounter. Sometimes, being unable to share those feelings is like a personal prison. And, Sometimes, in our business, we feel like there is no way out...<br />
<br />
<br />
Listen, if you are someone that occasionally or regularly falls into the "Sometimes" bucket, Please remember that YOU ARE NOT ALONE!!!<br />
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Strong Mental Health is something that I care deeply about. It helps cope with what I call the "sometimes syndrome". It assists us all with checks and balances that can help us be the person that we all strive to be. Having a conversation with a real friend who has empathy and compassion to what you may be going through but, also can hit you square between the eyes with honesty and truth can be the beginning of the path to where you want to end up. Let's face it, no one wants to be a miserable person... It's not cool or macho or trendsetting to be the Jerk in charge of the kitchen barking out negative orders and demeaning but; it is easy to feel like the victim who is underpaid, overworked and never appreciated!<br />
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Mental Health used to be viewed as an overarching negative that the mainstream didn't want to discuss. Almost like a Scarlet Letter that made people think differently about you. In this day and age of instant social acceptance and several generations of industry leaders not adjusting how to manage in a social environment have compounded the problem. These conflicts, as well as the "uber sensitive" psyche of modern kitchen staff can put business owners, chefs, and staff in an unhealthy working environment and cause the spiral to spin out of control. We all own a share in this responsibility to be better stewards, friends, mentors and co-workers!<br />
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Recently, several higher profile culinarians have found themselves churned up in the wake of silence and an overall feeling of being utterly alone. They chose to take the only way out that they felt could do no harm to others and minimize the stress on those around them. They chose suicide.<br />
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There is NOTHING that should put a mind in a place that this becomes the only viable solution for being alone or being underappreciated or even being loveless! We work in an industry that by it's nature, is a giving community. Donating time, food, effort to help a cause... It's what we do and what we will continue to do. I am lucky. I have never felt the pain of overwhelming loneliness or lost sense of purpose. I have a strong support network of family, friends and colleagues that help me keep my mental state in a perpetual focus on the good! I am lucky and thankful for that! Not eveyone has this support network around them. Some have no one to give them big ups on a job well done. Or, even someone to talk to on a regular basis to simply have a routine "reality check". This is something that has to change in our industry!!!<br />
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The goal should be simple, talk to each other and don't always make it over a beer or sharing a cigarette in the alley behind the restaurant. Have a meaningful conversation with your employees or with your boss showing genuine care for each other. Conversations lead to resolutions, and resolutions lead to positive growth, and, positive growth leads to better Mental Health.<br />
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I am not a Doctor, I just know that I miss my friends and the best way to help their legacies is to help others start having conversations about what and why they might hurt.<br />
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Just remember, you are NOT ALONE! You are NEVER alone!<br />
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There is support. Just click on one or all of the links below:<br />
<br />
<a href="https://www.facebook.com/ACFcleveland/">https://www.facebook.com/ACFcleveland/</a><br />
https://www.intheweedsyeg.com<br />
<a href="https://thegivingkitchen.org/">https://thegivingkitchen.org/</a><br />
<a href="https://www.fairkitchens.com/">https://www.fairkitchens.com/</a><br />
http://www.suicidepreventionlifeline.org/<br />
<br />
<br />
<span style="background-color: yellow;">Quinney</span><br />
Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-33978875099507765092018-03-12T14:00:00.000-04:002018-03-12T14:00:51.076-04:00Team Up! And Don't forget the soup!It's easy, just Team Up!<br />
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Your employees ARE relevant! Servers speak to trends not because of what you are telling them but, what and how they go about their life goals and personal business. Fact, in the hospitality business, when restaurants train their staffs on social media platforms and how to integrate the experience into the consumers experience, satisfaction surveys are 300% more likely favorable and a "repeat" diner experience is created.<br />
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The goal of every business is to maintain a level of relevancy. To keep in front of the curve and not get caught up into the "restaurant lull". I have been in front of the curve AND reached a level of inconsistent relevancy... This business is a struggle and it's easy to not see the forest for the tree. <br />
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Attached are some simple things that restaurants can do to 1. Be Relevant and 2. Maintain through the lulls:<br />
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1. Train your staff in ways that speak to them - e-learning, social interaction & connectivity with each other builds stronger efficiencies and overall work based relationships. Camaraderie is good, fueling positive working environments and sense of having each others' back. Social is a good follow through that servers, managers and all employees can push down to consumers. At the time to present the bill, a simple conversation telling a customer to write a quick Facebook review or # on twitter can drive behaviors to drive more business.<br />
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E-learning is the toughest of these because it requires some work up front. However, it pays off simply by osmosis. Employees gain knowledge in an informal setting where the process of setting up specialized learning pays for itself in larger check averages, a more knowledgeable staff and higher customer satisfaction overall. A great place to get the top notch in restaurant electronic training is my friends @ <a href="http://www.expandshare.com/">www.expandshare.com</a><br />
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Retaining great employees is key to restaurant success! Invest into your employees, be relevant and this certainly will maintain you through the lulls of this crazy business!!!<br />
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Until next time, here's a simple recipe that is simple, yet amazing!<br />
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Cheers,<br />
Quinney<br />
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Rotisserie chicken, potato & noodle zuppa<br />
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2 T. salted butter<br />
1 small onion - diced fine<br />
1 carrot - diced fine<br />
2 individual celery stalk - diced fine<br />
1/2 red, orange & yellow pepper - diced fine<br />
2 T. flour<br />
1 T. Cajun seasoning<br />
1 t. Italian seasoning<br />
1 t. basil<br />
Kosher salt & cracked black pepper, to taste<br />
3 quart chicken stock, hot<br />
2 potatoes, cooked, peeled and diced<br />
1 rotisserie chicken, boned and diced<br />
1 c. heavy cream<br />
2 c. shredded cheddar cheese<br />
3 c. dry egg noodles<br />
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Method:<br />
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1.In large stock pot, heat butter with carrots, celery, onions and peppers and cook on medium heat until onions are translucent.<br />
2.Add flour, stir, coating vegetables.<br />
3.Add seasonings, salt, pepper and stock. Heat to slow boil 15-20 minutes.<br />
4.Add chicken, potatoes, cream and cheddar cheese & continue to cook on slow boil over medium low heat 10 minutes.<br />
5.Add egg noodles and Enjoy when egg noodles are just al dente.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNVyMR9Bf0u186HPWK5mPZfJsBI2Lpr80oRSVGkBMJJLshGFTukXtrq8L7Mq1v-hTevKrQ5A4dQkd5aYv-To598MQx6HJGskR22wiIQKpJv_IBIRWGwYuRlKeSnuBRc0TKAuwrOohorup/s1600/IMG_2092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNVyMR9Bf0u186HPWK5mPZfJsBI2Lpr80oRSVGkBMJJLshGFTukXtrq8L7Mq1v-hTevKrQ5A4dQkd5aYv-To598MQx6HJGskR22wiIQKpJv_IBIRWGwYuRlKeSnuBRc0TKAuwrOohorup/s640/IMG_2092.JPG" width="480" /></a></div>
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-30840855484853115992018-01-16T12:28:00.000-05:002018-01-16T12:28:29.303-05:00 Restaurant Reality... in 2018<div style="text-align: center;">
I've been around this sun a few times and consulted with many a restaurant over the years.. I can say one thing for certain as 2018 gets started... This business keeps the #crazy alive! Forget the trends, people are just out there "Doing what they want"! </div>
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This business, well...It's Scary, very Intimidating, a seemingly revolving door at times but, in many moments it can also be Glorious!!! </div>
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<div style="text-align: center;">
See, creating restaurant menus and concepts are about 1 thing as I see it. PASSION!!! From sharing a generational recipe to the masses, building brand equity or simply just trying to create new traditions for guests to enjoy. The thing that gets lost sometimes is the Psychology of the business and how it affects everyone around it. </div>
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Over the 2018 year, throughout these posts, I will try and shed some light on the "Why"</div>
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<div style="text-align: center;">
Why a picture is worth a Million Likes!</div>
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Why you wouldn't serve that piece of fish even though it will ding your food cost!</div>
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<div style="text-align: center;">
Why you need to break out of your own head to be successful!</div>
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<div style="text-align: center;">
Why employees need to have a little skin in the game!</div>
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<div style="text-align: center;">
Why being "Relevant" makes a difference!</div>
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<div style="text-align: center;">
Why trends work in influencing the buyers!</div>
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Why being stuck and asking for help is more than okay!</div>
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<div style="text-align: center;">
Why 2-4 pm is a defining moment in this industry!</div>
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<div style="text-align: center;">
Why positive reinforcement works!</div>
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Why certain types of establishments absolutely Thrive while others wither on the vine!</div>
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There are a million more whys and I hope you will understand a little Psych goes a long way in today's business success!</div>
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Now, as for that picture being worth a Million likes, easy explanation is that the consumer now decides where they are going to eat based on what they see online. More on this next time but, for now, here's a simple before and after photo of the same exact sandwich... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLbo8Hqsxzn0VOWtxht6hCDXNdJpD4iEM6F8alsXAy0LgcBSjPxOZDHM3z8iwdBTYfz8AfH1lAZZTwxNmDW7STuOgugO3hTf48O023Oo2dPawyBeL45lePDbVSuCQBM2JhD7TlXs37uiA/s1600/June+2015+107.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLbo8Hqsxzn0VOWtxht6hCDXNdJpD4iEM6F8alsXAy0LgcBSjPxOZDHM3z8iwdBTYfz8AfH1lAZZTwxNmDW7STuOgugO3hTf48O023Oo2dPawyBeL45lePDbVSuCQBM2JhD7TlXs37uiA/s320/June+2015+107.JPG" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa-Wru0CXhkTMbXvOqKbdpi0vjzCYiN2yn9sV591-jhdcpRduTv0M-m7Qxm5dFE7nfWgEKv3eP6X7HxD5kXdJef_bhaqxEeg6yJJWQn6ZRmEHrIUT1dWv4qCnugcAUs7f2TPt-KDVJuLl/s1600/June+2015+118.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa-Wru0CXhkTMbXvOqKbdpi0vjzCYiN2yn9sV591-jhdcpRduTv0M-m7Qxm5dFE7nfWgEKv3eP6X7HxD5kXdJef_bhaqxEeg6yJJWQn6ZRmEHrIUT1dWv4qCnugcAUs7f2TPt-KDVJuLl/s320/June+2015+118.JPG" width="320" /></a><br />
<br />
I hope you will join me and send it out to all of your friends who have some restaurant Moxy and want some questions answered. Hit me up on twitter or instagram @quinney23 or @quinney's kitchen on Facebook.<br />
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Cheers,<br />
QuinneyQuinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-7076935840899629012017-02-13T11:47:00.000-05:002017-02-13T11:47:32.956-05:00Lakeview Cauliflower BruschettaSpending time with some of my wife's teaching buddies is always a bit of fun! Thanks to them for their candor and realism on life views!<br />
<br />
<br />
Lakeview Cauliflower Bruschetta<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gbefXhocGdr9G4VI0FV3klvuQDIDAscUUUbyG3bqfThfctdn-aQCGGvjueWb92rKLZpgJ0e7sl6FBLxvgMmSOCL2q90cnzyY6gQNCnA3tF1Yh49p88M4Q_DxnUiuA-xbvNMJ4Ez-NwEZ/s1600/IMG_7563.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gbefXhocGdr9G4VI0FV3klvuQDIDAscUUUbyG3bqfThfctdn-aQCGGvjueWb92rKLZpgJ0e7sl6FBLxvgMmSOCL2q90cnzyY6gQNCnA3tF1Yh49p88M4Q_DxnUiuA-xbvNMJ4Ez-NwEZ/s320/IMG_7563.JPG" width="320" /></a></div>
1 french baguette - sliced on bias<br />
2 T. olive oil<br />
salt and pepper, to taste<br />
1 pint cherry tomatoes, halved<br />
1 head cauliflower, chopped<br />
1/2 banana pepper, diced fine<br />
3 ea. green onions, chopped<br />
1/8 c. asiago cheese, shredded<br />
1/4 c. white cheddar cheese, shredded<br />
1 ea. red onion, sliced thin<br />
1 t.. cayenne pepper<br />
3 T. balsamic glaze<br />
rice flour, for dusting<br />
pistachios, chopped and toasted<br />
<br />
Method:<br />
1. Lay baguette slices on oven sheet and season with salt, pepper and brush with olive oil.<br />
2. Toast for 6-8 minutes at 350 degrees. Reserve at room temperature.<br />
3. On oven pan, place cauliflower and season with salt, pepper, 1/2 t.cayenne pepper and olive oil.<br />
4. Roast in oven for 12-14 minutes or until caramelized.<br />
5. Season tomatoes with 1 T. balsamic glaze and roast in oven for 3-5 minutes.<br />
6. In bowl, combine cauliflower, tomatoes banana peppers, green onions and cheeses. Stir to just mix.<br />
7. In small bowl, coat onions with remaining balsamic glaze and cayenne. let reserve for 10 minutes.<br />
8. Toss onions in rice flour and fry in pot with a little oil until dark brown, Reserve on paper towel.<br />
9. Add pistachios to onions.<br />
10. lay bread on oven pan and top with cauliflower mix and toast in oven 5-6 minutes.<br />
11. Top with pistachio onion crumble.<br />
<br />
<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-68060238870171752182016-04-28T16:28:00.002-04:002016-04-28T16:28:35.479-04:00Cauliflower AranciniDinner in the Dark here in Cleveland is quite literally an "Open Mic Night for Chefs" as described by my friends Brian Okin and Jeff Jarrett. They have been making a monthly difference in charities around this great city and including some of the best talent that this region has! The alumni list is a Who's Who in the culinary world! Sometimes, with a little luck and timing and because of your previous experiences, you get the opportunity to do another one. Monday, was my 3rd time being lucky enough to celebrate what they do as well as have Food Fanatics represented! <br />
<br />
Their concept is simple, as a ticket holder, you know the location.... When you arrive and are seated, your 6-8 course flight is paired with a cocktail or wine or, in this case, beer. Your menu has the following:<br />
a simple image of what protein or vegetable or starch you may be eating<br />
the name and company of the participating chef<br />
the cocktail or wine or other beverage that is matched with said picture<br />
<br />
These guys rock it and every month, the bar is raised!<br />
Here is my dish from this amazing lineup!<br />
<br />
Cheers,<br />
Quinney<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCHrqWqO7n0j7JwvJ8Ew7pOny2cA7F-ttEcEIky-Is9b9i_guPKoz2r2cuyvidZAEXw2cHZJcWdiQ7UtDzjY-4GR0c6ZthOmMtkXpKwsc29fDtD89gddhJP8UAQO0QIXBN7SktVpNuIlP/s1600/confit.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCHrqWqO7n0j7JwvJ8Ew7pOny2cA7F-ttEcEIky-Is9b9i_guPKoz2r2cuyvidZAEXw2cHZJcWdiQ7UtDzjY-4GR0c6ZthOmMtkXpKwsc29fDtD89gddhJP8UAQO0QIXBN7SktVpNuIlP/s320/confit.JPG" width="240" /></a></div>
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<br />
Cauliflower Arancini with Smoked Gouda and duck confit / smoked pea puree / charred tomato sauce / candied duck skin<br />
<br />
1 lb riced cauliflower<br />
2 T. olive oil<br />
1 t. Cajun seasoning<br />
1 T. butter<br />
1/4 c. diced red onion<br />
1/2 c. arborio rice<br />
1 qt. chicken stock<br />
salt and pepper (to taste)<br />
1 c. shredded smoked gouda<br />
1 c. heavy cream<br />
4 ea. duck legs - confit and shredded - duck skin removed<br />
egg wash<br />
panko bread crumbs<br />
1 c. sweet peas<br />
hickory chips<br />
1 bunch green onions<br />
2 T. white balsamic vinegar<br />
3 large tomatoes<br />
1 can tomato sauce<br />
1/4 c. maple syrup<br />
<br />
Method:<br />
<br />
for Arancini:<br />
<br />
1.preheat oven to 350 degrees<br />
2.toss cauliflower with Cajun seasoning and olive oil.<br />
3.roast in oven 20-25 minutes or until golden brown.<br />
4.in large saute pan, heat butter and red onions on high heat until translucent.<br />
5.add rice and toast about 30 seconds. reduce heat to low.<br />
6.add chicken stock and stir occasionally until rice is al dente ( about 20 minutes)<br />
7.add gouda and cream to finish risotto.<br />
8.add to cauliflower and chill down in freezer for 1 hour.<br />
9.form balls stuffing with duck confit and refreeze to set up for 1/2 hour.<br />
10.roll balls in egg wash and panko<br />
11.fry until golden brown.<br />
12.finish in oven for 3-5 minutes.<br />
<br />
for Smoked Pea puree:<br />
1.soak hickory chips for 1 hour.<br />
2.remove water and place in foil pan or foil on top of burner of grill. Turn grill onto medium heat.<br />
3.place peas, green onions and white balsamic in pan.<br />
4.smoke on grill with lid closed for 35-40 minutes or until desired smoky flavor is achieved.<br />
5.puree<br />
<br />
for Charred Tomato sauce:<br />
1.turn grill up to high and burn tomatoes on grill.<br />
2.add to tomato sauce and puree<br />
<br />
for Candied Duck Skin:<br />
1.lay duck skin on parchment paper<br />
2.cover with maple syrup.<br />
3.toast in 350 degree oven for 25-30 minutes or until syrup becomes crunchy.<br />
4.chill in freezer and rough chop.<br />
<br />
Plate smoked pea puree, top with risotto ball, charred tomato sauce and top with candied duck skin.<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-20213713420569347412016-04-15T10:03:00.000-04:002016-04-15T10:03:52.638-04:00Toasted on the TownBrussels Sprouts were a thing. Then again, so was TANG. Just kidding. Brussels Sprouts in the last few years have grown because people are not afraid to step out of the norm any longer. So, the search continues for new ways to use cost efficient products. Cauliflower is this years' Brussels Sprouts and for sure, it's full steam ahead! Uber - paleo and fantastic flavor, it's used everywhere from salad bars to full on entree center of the plate. Celebrate Cauliflower and all it's goodness!!!<br />
<br />
Cheers!<br />
Quinney<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKdrVM-esgnTQKt-9zXidYi6GCx0PH9vpL9-Dt5P0aju-9Cr0EkyHh5usoMVQJapAeElf5a1Lq0H5Zvd5G_KlqK5onPRaOWmh53V1mQvOjjxhiiHfauQkCszLESGXBkfkILaBv1WAvo9x/s1600/cauliflower.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKdrVM-esgnTQKt-9zXidYi6GCx0PH9vpL9-Dt5P0aju-9Cr0EkyHh5usoMVQJapAeElf5a1Lq0H5Zvd5G_KlqK5onPRaOWmh53V1mQvOjjxhiiHfauQkCszLESGXBkfkILaBv1WAvo9x/s320/cauliflower.jpg" width="240" /></a></div>
Cauliflower Stir Fry<br />
<br />
1 bag riced cauliflower<br />
1/4 c. canola oil<br />
salt and pepper (to taste)<br />
1 t. cajun seasoning<br />
1/4 c. <a href="http://theqspot-quinney.blogspot.com/2015/02/stu-pen-di-ca-risotto.html" target="_blank">Caramelized onions</a><br />
1 t. roasted garlic<br />
1 T. Sriracha sauce<br />
2 T. Korean BBQ or Teriyaki Sauce<br />
2 ea. chipotle rubbed chicken thighs<br />
1 head broccoli(steamed and chopped)<br />
1/2 c. chicken stock<br />
<br />
Method:<br />
<br />
1. lay cauliflower out on sheet pan and season with oil, salt, pepper and cajun spice.<br />
2. roast in 350 degree oven for 12-14 minutes or until golden brown and somewhat crunchy. Reserve.<br />
3. in saute pan, brown chicken and add chicken stock. Remove and rough chop chicken once fully cooked.<br />
4. return chicken to pan and add remaining ingredients.<br />
5. heat on high and stir well to combine all ingredients.<br />
6. serve when it all has a slight crunch to it.<br />
<br />
<br />
<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-89959545046571056192016-02-20T08:44:00.000-05:002016-02-20T08:44:11.530-05:00Irish Onion SoupSheri loves French Onion soup. She loves the richness but simplicity that it envokes! Simple... Kinda, richness... YES! It's not that it's rich beef broth could overtake it or that the sweetness of the onions are a great contrast. Its simply that she loves the once crisp roasted crouton that soaks up the tasty broth while being smothered in bruleed swiss cheese. In her words, "I crave it!" Here's to my Valentine, Sheri, with all my love!<br />
<br />
Irish Onion Soup<br />
<br />
2 large yellow onions, sliced thin<br />
2 shallots, peeled and sliced thin<br />
salt and pepper<br />
1 gallon + 2 cups chicken stock<br />
3 T. Beef base<br />
1 can Guinness draught<br />
1/2 loaf french baguette, sliced thin<br />
2 T. <a href="http://theqspot-quinney.blogspot.com/2010/08/roasted-garlic-butter.html" target="_blank">garlic butter</a><br />
1/4 wheel Guggisburg baby swiss cheese, sliced<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuOSt40MgOIEhi2jBeoOJxUsvtqybgdf8AtFNkh3EIyaCVFFPc010YpLOWDqclp_Y1Ci5bnlgthPiFg9Yn9A565jYfy4BwdCFzttq0mAhjgRV_0deZzZY22xoywY-BiW7DMHRi_dBJzJ_/s1600/soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuOSt40MgOIEhi2jBeoOJxUsvtqybgdf8AtFNkh3EIyaCVFFPc010YpLOWDqclp_Y1Ci5bnlgthPiFg9Yn9A565jYfy4BwdCFzttq0mAhjgRV_0deZzZY22xoywY-BiW7DMHRi_dBJzJ_/s320/soup.jpg" width="320" /></a></div>
<br />
Method:<br />
<br />
1.In saute pan on medium heat, cook onions with shallots, salt, pepper, 1 T. beef base and 2 c. chicken stock until translucent in texture but a bit darker in color.<br />
2.Transfer to stock pot, and add remaining base, stock, salt, pepper and Guinness. slow simmer for about 1 hour.<br />
3.Add more chicken stock or water if reduced too much.<br />
4.pulse with a stick blender for 1 minute to break up about half of the onions. (this will thicken the soup a bit as well).<br />
5.With oven at 400, toast bread with garlic butter spread on pieces until crunchy like a crouton.<br />
6.Break break into chunks.<br />
7.Fill ramekins or hearty bowls with hot soup, Top with croutons of bread and swiss cheese.<br />
8.Broil soup crocks to melt and brown cheese. About 3-4 minutes.<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-48742315675227078602016-02-18T12:37:00.000-05:002016-02-18T12:37:39.400-05:00Alternative proteins Series - White Bean, roasted cauliflower and red pepper salad with feta and lemonBeans, Quinoa, Ancient Grains, Lentils, all things that sometimes make you think of Grandma's house and tossed in soup with leftover ham or beef right??? Yes.. And, No. I'll explain. Beef prices are on an economic upswing which means, you, me and everybody else is paying more for the same amount of product. We need meat? We NEED Protein is the real answer and Beans on average give about 7-8 grams of protein per cup. I am not telling you to "Scrap" the beef; I'm just telling you that if you mix in some alternative proteins, it could pay off in your monthly savings. And, not only will your bank account be happy, so will your "Health account"!<br />
<br />
Over the next few days, I will post a series of recipes I did for the Akron Canton Regional Foodbank titled Alternative proteins - when beef is too expensive.<br />
<br />
Cheers,<br />
Quinney<br />
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Century Gothic"; font-size: 16.0pt;">White Bean,
Red pepper & Roasted cauliflower salad with caramelized onions and feta
cheese<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 cans cannellini
or great northern beans (drained & rinsed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 head
cauliflower, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 T. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Cracked black
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 T. hot sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 red pepper,
diced fine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 lemon, juiced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 t. Chives,
chopped (if fresh) ½ t. (if dried)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 T. caramelized
red onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 T. Feta cheese
crumbles<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Method:<o:p></o:p></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Century Gothic";">toss cauliflower with olive oil,
salt, pepper and hot sauce stirring well.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic";">heat oven to 325 – 350 degrees. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic";">place cauliflower mixture on oven pan
and bake for 10-12 minutes or until cauliflower begins to soften and
brown.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic";">In large bowl, toss cauliflower with
beans, red peppers, lemon juice, chives & caramelized red onions.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic";">re-season with salt and pepper if
necessary.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic";">top with crumbled feta.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-30835486771364424042016-01-21T16:37:00.000-05:002016-01-21T16:37:04.385-05:00Nacho Tacos Man!!Is there a better thing to eat right now than a warmed soft tortilla stuffed with roasted chicken, some sort of salsa and the subtle heat from some sort of spicy sauce? No... I didn't think so! It's not just the chipotle age that has brought us to tacos, burritos, and all things Tex Mex; it's also the heritage of the Hispanic and south of the border community that has helped train our palates that there is more to food than just grilled chicken and meatloaf. My son is a Sriracha sauce convert, yes, he's even got the t-shirt to prove it! Spicy, bold flavors have found common place in the kitchens of nearly every American coast to coast.<br />
<br />
This is a recipe that was simply produced out of necessity for an upcoming event. it took 45 minutes to produce it to full completion for 40 people. Your times for 6-8 will be dramatically reduced.<br />
<br />
Cheers!<br />
Quinney<br />
<br />
Ancho rubbed chicken mini tacos with peach jalapeno salsa<br />
<br />
1 pkg boneless chicken thighs<br />
2 t. ancho chili powder<br />
1/2 t. chopped garlic<br />
1 c. apple juice<br />
2 T. vegetable oil<br />
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12 ea. 4 1/2 to 6" flour tortilla shells<br />
2 fresh peaches, diced<br />
1/4 ea. fresh jalapeno, diced fine<br />
2 ea. green onions, chopped<br />
1/2 c. cream cheese<br />
1/4 c. apple juice<br />
1/2 ea. fresh red pepper, diced<br />
1 T. fresh tarragon, chopped<br />
1/4 c. dried cherries<br />
Romano cheese, grated<br />
<br />
Method for chicken:<br />
<br />
1.In bowl, mix apple juice, garlic, oil and chili powder well.<br />
2.add thighs and marinate 15 minutes.<br />
3.saute in pan on medium high heat until browned on both sides.<br />
4.transfer to oven and re glaze with additional marinade.<br />
5.heat until cooked through 8-10 minutes on 325 degrees.<br />
6.cool slightly and chop with knife.<br />
<br />
Method for Salsa:<br />
1.in small saute, heat jalapenos and green onions with a touch of olive oil.<br />
2.add cream cheese and apple juice mixing thoroughly.<br />
3.in bowl, combine peaches, red peppers, tarragon and dried cherries.<br />
4.add warm mixture to peach mixture and mix well.<br />
<br />
Assembly:<br />
place tacos on tray and spoon chicken onto middle with a little excess liquid.<br />
top with peach salsa and finish with some shaved Romano cheese.Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-23826180867268556052015-12-30T09:53:00.001-05:002015-12-30T09:53:21.272-05:00Life:)Everyone has a Purpose, find yours!!!<br />
<br />
<div class="MsoNormal">
There is a day in the life of a chef where you just plain
"understand". You go from being a 22 year old, full of himself
braggart who is consumed with all things you believe are necessary & what
you think are the most creative ideas on the planet have "never been
done" or are "trendsetting" to realize that you can actually do "real good"
in the community and 20 years later, you get to! Whatever your job is, I hope you Love It! It
takes all kinds of people to get each one of us to where we are. Mentors, teachers,
friends & yes, enemies too. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My journey started at a ice cream shop owned by my sister
& brother in law. They wanted to open up a Johnny Mac's Pizza in our town
of 900 & serve what we thought was a high quality product. So, I worked...
cleaned on slow days & ate lots of ice cream. Time for college came, and,
as I thought, a career change. to what, who knows but, something. I got to
college the first time, then the second, the third & finally, the fourth...
<st1:place w:st="on"><st1:placename w:st="on">KENT</st1:placename> <st1:placename w:st="on">STATE</st1:placename></st1:place>. For sure right? You see, sometimes,
college just isn't for everyone. College may not be but, a college town; well,
that's a different story. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<st1:country-region w:st="on">Kent</st1:country-region>
was a lazy college town that came alive on Monday through Thursday with bars,
some restaurants & other nightlife. In exploring <st1:country-region w:st="on">Kent</st1:country-region>, I found that it bordered some
cool spots with a little more to offer in the dining scene. One of these towns
was <st1:place w:st="on"><st1:city w:st="on">Hudson</st1:city>, <st1:state w:st="on">Ohio</st1:state></st1:place>. Hip, cool little town with some cash
& a up and coming culinary scene. As
it, happens, my best friend's brother owned a 54 seat pizza shop/Italian bistro
called The Red Tomato that had just opened & he needed some server help. No
interview was necessary as my bestie had already vouched for me. I had a
job.... in, guess what, the restaurant business. I knew how to make pizzas but,
not really a whole lot other than that. I worked my shifts as a
server/busboy/host or general dining room contractor but, found myself spending
probably too much time watching Ricardo in the kitchen & asking about how
to make crab stuffed mushrooms or, what's a picatta & most importantly, how
do you break down a leg of veal? See, Ricardo saw it. He saw it before I did. He told me that I had the "it" but,
couldn't describe exactly what "it" meant. So, I made a natural progression from facing
customers & making lots of cash, to relegating myself to creating the meal
for a common hourly rate. I must admit, the taste of keystone light & old <st1:place w:st="on">Milwaukee</st1:place> got old fast! I
was working more hours for less money but, had never been happier! In the kitchen, I had some freedom to create a
little, make something of myself, learn a trade... Enter reality check here. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As my kitchen skills grew, so did my EGO. I went from a cook who did what was asked to
being a strong minded asshole, full of himself & could do no wrong... At least, when Ricardo was not around. I was
gong to open a franchise of restaurants & work 30 hours & watch the $$$
roll in! I had the world by the nuts. I was 21. A year later, with the EGO
still strong as ever, Ricardo offered me a opportunity to be a managing partner
in another restaurant he wanted to open in <st1:city w:st="on">Akron</st1:city>'s
prestigious <st1:place w:st="on"><st1:placename w:st="on">Merrimen</st1:placename>
<st1:placetype w:st="on">Valley</st1:placetype></st1:place> called La Cucina.
The restaurant offered mostly the same basic fare as the Red Tomato but, the
atmosphere was more striking; no more pictures of Mona Lisa holding a tomato.
Now, we had real art, real wine racks & a real kitchen! I really don't know
exactly how I could get my head into & out of the door of the restaurant
each day. Reviews were strong & things started getting thrown around about
the restaurant & questions about the chef creating the great fare. That's
all I need right? Accolades aside, I knew it was hard work & I had a mentor
who was willing to let me succeed... or fail to an extent. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5 years passed & La Cucina had made it's run but, it was
time to move on. We sold the restaurant to a couple of Italian brothers with a
prominent name in the greater <st1:city w:st="on">Cleveland</st1:city>
area. They had something that none of us had... Money!! They had grand plans
for the restaurant & combined with my EGO, the need was just too great to
pass up. See, they bought part of the concept including recipes when they
bought the restaurant. They had a chef in mind, he just didn't know it yet. I
guess it was how he broke down a leg of veal that sealed the deal for them.
Pucci's in the Valley opened to fanfare & rave reviews and, for the first
time, Executive Chef, Chris Quinn! Although, I had no idea what that meant, I
got business cards & I handed them out like candy! Although, I learned more
from Ricardo than I could ever imagine, I learned a different side of this
crazy business from these new owners. For the first time, I am doing it truly
for someone else's benefit & not partially for my own. Sure, I was getting
accolades & new opportunities because of it but, something was missing... </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Connor James Quinn entered my life on March 6, 2002. What a
moment in time! Celebration time. At least for a week. I soon was back inside
the same four walls I had been inside of for the last 7 years & struggled
to stay focused as my love, my heart, was not there... It was at home with my
new family. Every day, all I could imagine was being home and holding him. He consumed my life (no offense Sheri!) </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Actual reality check enters. Sales, well, it's sales. Good
can be really good & bad... well, can be terrible. But, I was still in food
SERVICE. I started to enjoy life in a different way. Home at night. working
mostly during the day. Pay increase. Expendable... </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It took a few tries to get it right and figure out my
“technique” but, you see, in my case, it always came back to Food and the
Passion for it. I can’t say that I ever
really followed a recipe and that’s why it took a few tries to get the right
ingredients.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
ABC- Always Be Closing. That's what we're told. Everything
you do is an experience that gets you to the next stone. Agreed. So, nearly nine
years ago, I had an opportunity to jump onto the next stone in my river of
life. It was strange, unexpected but, obvious. A sales route runner, I was not. A sales
professional I had become! I took a job from a company that needed a COP
specialist (center of the plate)"the meat & fish guy". Within 2
months, clearly, all the life lessons I had learned up to that point positioned
me into a natural Culinary guy role. I accepted it for what it was, a job that
kept me out of the kitchen at night & gave me an opportunity for growth. I
started consulting with customers, interacting day to day. Reading reviews on
them, answering their calls & HELPING! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You see, THIS is my moment! I have truly went from being "the
guy" to being "the consultant" & go to guy for a sales team
of over 50 and a customer base of over 500.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Although my name is not on any one menu... My influence
reaches menus all over half of the Great State of Ohio and beyond. I can proudly say that these customers are
colleagues, friends, mentors & family... just like me. Being Un-noticed
never felt so good. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, and that little guy who consumed my life so long ago,
starts high school next fall. And, his brothers are almost 12 and 6 <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span> In a flash, it happens…Enjoy the ride!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Faith, Family, Father & Food Fanatic </div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt;">THIS … IS … WHO … I … AM!!!<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheers! </div>
<span style="font-size: 12pt;">Quinney</span>Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-64028354068337674892015-11-10T16:55:00.000-05:002015-11-10T16:55:14.957-05:00Anglaise .... Don't mind if I do45 Days.... but, who's counting? I want to go on record and say that yesterday was spent in the sun, in the yard, having fun and... wait for it.... Putting up Christmas lights!!!! YES, I said it! I like to hang the look of the season when it is still warm out and I have time to test things and make sure that they are in working order while it's sunny and warm out. <br />
<br />
Here's a dessert sauce that can be used also as a great french toast batter. It's easy, creamy and delicious!<br />
<br />
Cheers!<br />
<br />
Quinney<br />
<br />
Citrus Creme Anglaise<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uAE1cLKfBMkwoGZvzOIe2zL9jsT34ZZSxTIfoPP0ES4yo7eOqlnBElyEbmC3WaA1ubkSl8nV98PEIGLLUv9TuRWZ_EV7YL9w_Tr_Nk5Eo4RRt9M8b9rZiNnMJVoz0Yn_z45HrXj-sz_h/s1600/dessert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uAE1cLKfBMkwoGZvzOIe2zL9jsT34ZZSxTIfoPP0ES4yo7eOqlnBElyEbmC3WaA1ubkSl8nV98PEIGLLUv9TuRWZ_EV7YL9w_Tr_Nk5Eo4RRt9M8b9rZiNnMJVoz0Yn_z45HrXj-sz_h/s320/dessert.jpg" width="320" /></a></div>
<br />
1 quart heavy cream<br />
2 c. + 2 T. sugar<br />
1 t. pure vanilla extract<br />
8 egg yolks<br />
1/4 c. orange juice with pulp<br />
1 t. lime juice<br />
<br />
method:<br />
<br />
in sauce pot, heat cream, 2 c. sugar and vanilla extract just to a quick boil. (as soon as it boils, turn off heat!!!)<br />
in large mixing bowl, whisk egg yolks with 2 T. sugar to blend sugar evenly.<br />
slowly, while whisking, add hot cream mixture (small ladle full at a time)(prevents scrambled egg look).<br />
add citrus juices and whisk all together well.<br />
transfer to glass pan and chill in fridge for about 30-40 minutes.<br />
remove from fridge and transfer to container with lid. use as needed as dessert sauce or to batter french toast.Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-41718967467596081922015-09-08T16:18:00.000-04:002015-09-08T16:18:34.783-04:00Farro, Farro!My friend and Pastor and his family have a song that uses the words Pharaoh, Pharaoh in the refrain. It's kind of a crazy song from Michigan folk but, I can't help but think of it every time I use Farro in cooking.... Thanks Trittens..... A LOT!!!!!!<br />
<br />
Anyways, I got to do a stage demo in Cincinnati last week for our company and utilized farro in the form of risotto for a seasonal fall dish. It was quite yummy to steal a phrase from another Michigan friend (Scott Simpson). I hope you enjoy. I will post the other recipes that make up this delicious fall dish in the coming days...<br />
<br />
Cheers!<br />
<br />
Quinney<br />
<br />
Farro Risotto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEiCTB6Mhex1H1itM0dkb1qMNEAJw4iWWfN-bHyx5pY6wfUhENwbsOHUBVKayJ9cdnUTiV4Xu9H8hBSdlOTBd3Z5AIED0mDDjxz0jbfFly_Ts97izkoSayqOGp9wmaeesTN4Q8MNzj-rz/s1600/IMG_9296.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEiCTB6Mhex1H1itM0dkb1qMNEAJw4iWWfN-bHyx5pY6wfUhENwbsOHUBVKayJ9cdnUTiV4Xu9H8hBSdlOTBd3Z5AIED0mDDjxz0jbfFly_Ts97izkoSayqOGp9wmaeesTN4Q8MNzj-rz/s1600/IMG_9296.JPG" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">1 c. farro<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">¼ c. chopped yellow onion<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">3 T. salted butter<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">4 c. vegetable stock<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">1 c. heavy cream<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">¼ c. mascarpone cheese<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">¼ c. fresh shaved Asiago cheese<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">Kosher salt & cracked black
pepper (to taste)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<br />
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><b><span style="font-family: Arial; font-size: 10.0pt;">In large sauté pan, heat butter with yellow onions
until translucent over medium heat.<o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: Arial; font-size: 10.0pt;">add farro and toast for about 1-2 minutes. Turn heat down to medium low.<o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: Arial; font-size: 10.0pt;">add stock a ladle at a time to cover the farro.<o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: Arial; font-size: 10.0pt;">simmer, stirring every 1-2 minutes.<o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: Arial; font-size: 10.0pt;">when al dente is reached, add heavy cream, mascarpone
cheese and Asiago. Season with salt
and pepper.<o:p></o:p></span></b></li>
</ol>
Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-77553646447650902532015-07-09T16:30:00.000-04:002015-07-09T16:30:00.716-04:00U2, Eataly, The Drake & Chi-townBack in 2001, I was given a asked to go to a show by the guys I worked for at the time. I already knew who U2 was and what their legacy in music seemed to be. I was excited to check them out live for the first time. It was May 3, 2001 and they came to Cleveland to the Gund Arena. I had club seats, I took my brother in law. We had no smart phones, no digital recording devices, no cares... <br />
<br />
What I knew was this... this was a political band, a soulful band with a purpose, I was 28 and married with no kids. My biggest challenge was not where to eat, rather, where to park cheapest!.<br />
<br />
What I didn't know was this... this was not music, but, an experience second to none. I listened to lyrics before but, I can't say I ever really "Heard" the lyrics before that night. These were men of faith. Men of faith in humanity, Men of faith in Family and Men in faith to themselves. Solid! <br />
<br />
This started my love affair with a band that for years I discounted but, as I go back and listen to their lyrics now and really Hear them, these are not only the songs of my life but, songs that helped shape my life.<br />
<br />
Last week, I saw my fourth U2 show, the second with my bride. I wish I had more time and money to see a thousand more shows. A great experience in a Great city with great people. We spent our days like true Chicagoans exploring the city, Grabbing some delicious grub throughout and shopping (Christmas) and otherwise. Eataly is a Mecca of all things mostly edible and always Italian. A fantastic place to spend a day... and a lot of $$$! We stayed at the famed Drake Hotel and I think anyone going to Chicago should stay there. You could throw a rock and hit the Hancock building from our room and the proximity to the lake was crazy good. Cheers to you Windy City! See you soon!<br />
<br />
<br />
Cheers!<br />
<br />
Potato pancake poutine<br />
<br />
4 baked potatoes, halved and smashed<br />
1/2 c rice flour<br />
Kosher salt and cracked black pepper<br />
1ea 8 oz block sharp cheddar cheese, chunked by hand<br />
2 c. rich brown gravy or demi glace(heated)<br />
1/4 c. chopped green onions<br />
1/2 c. butter or liquid butter<br />
<br />
Method:<br />
1.Heat butter in saute pan<br />
2.dredge potato halves in rice flour<br />
3.pan fry until crunchy on both sides<br />
4.finish in oven for 2-3 minutes at 325 degrees<br />
5.top with cheese chunks, gravy and green onions<br />
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<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-64846578827925860892015-06-29T16:42:00.000-04:002015-06-29T16:42:43.745-04:00Clarity, Patience and Commitment! Welcome back! As many of you know, each year my family and I spend a week on the shores of Northwestern Lake Erie in a community called Lakeside, Ohio. It is here, where I am able to unplug from the life of business and get back to the soul of life! Putt-putt, shuffleboard, donuts and ice cream are the biggest decisions that I have to make in this singular week. It is here where my family and I can be just that... Our family! Centered in an environment of culture that is nearly lost in time. Family dinners together, no major electronics, naps, nightly family entertainment, bike rides, scavenger hunts and a speed limit of 5 mph! I long for this way of life to be the norm but, alas, the week ends and the reality of faster paced life sets back in. Although, I would argue that it doesn't have to "Set In" at least not yet. <br />
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If there is one thing that I have learned in our 12 years of pilgrimages to this portal to pleasantville, it's this... When you focus on the real reason that you are here on this rock for such a short time, it's easy to remember the important stuff! For me, it's Faith, Family and love for life! <br />
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Wherever you find is your own personal "Lakeside, Ohio", I sure hope it brings you the clarity and thoughts on what is important as well as how we celebrate the things that are! And, let the things that aren't just melt away......<br />
<br />
Cheers,<br />
Quinney<br />
<br />
Here's a little summer treat to celebrate life on a steak or by themselves!<br />
<br />
#bethesalt<br />
<br />
Crispy Balsamic Onion Straws<br />
<br />
1 onion, thinly sliced<br />
1/4 c. balsamic glaze<br />
1 c. rice flour<br />
canola oil for frying<br />
<br />
method:<br />
1.soak onions in balsamic glaze for 10 minutes. drain.<br />
2.toss in rice flour to coat well. (onions will be dark)<br />
3.heat oil in saucepan on medium high.<br />
4.fry onions in oil until nice and crispy. (3-5 minutes)<br />
5.remove onions from oil and drain on paper towel.<br />
6.enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxVbFFA5_04Li6wjK9Dwn6r8PEc-LYL3F9St2c6ilh1cdxm7ihrL3_FAqNw-4sC35N-0BM31GWfktIqticqvNOasIT8WtXFO5qQIG-nIFSiLGQa52gZhfbD3gVkTi73wlGN9RqQd8lOCU/s1600/IMG_8097.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxVbFFA5_04Li6wjK9Dwn6r8PEc-LYL3F9St2c6ilh1cdxm7ihrL3_FAqNw-4sC35N-0BM31GWfktIqticqvNOasIT8WtXFO5qQIG-nIFSiLGQa52gZhfbD3gVkTi73wlGN9RqQd8lOCU/s320/IMG_8097.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">farm fresh salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Anniversary munchies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A gift from Cameron on Father's Day</td></tr>
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<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-56595449322594343782015-06-10T11:27:00.001-04:002015-06-10T11:27:26.512-04:00All In CLE!!!There is a saying right now in CLE and that saying is All In! Our Cavs are up 2 games to one in the NBA Finals and... It's a Magical experience around this town right now. A city, a county, a region, a State has stepped up to back our prodigal son and his group of merry men as they scratch, claw, man up, never give up and live for one another on the court. Heart palpitations are at an all time high and for the first time in a long time, we can smell it! Just 2 more wins to go ALL IN on!!! Finish this fairy tale!!!<br />
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With the quickness of summer approaching, I wanted to throw a couple of recipes out there that my family and I love to share around the fire. Something about an open flame seems to just make things "taste better". Maybe it's the fact that we are outside or the fact that the smells of hickory wood seems to trigger fond memories of growing up and simpler times. Whatever it is, I'm All In on Summer!!!<br />
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Here's a few items to twist up your summer fires.<br />
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Cheers,<br />
Quinney<br />
<br />
Italian sausage sandwiches with caramelized onions<br />
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6 ea. 4 oz Italian Sausage<br />
6 ea. fresh hoagie rolls<br />
2 oz. maple syrup<br />
1 t. sriracha sauce<br />
<br />
Caramelized Onions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIWF1WQA88Ns1J0h_Ck4Wgi5r10Ki4eBJVQrqxCLnqNcg1gKiYm9B4sJg3jvhHvZOJoEynlXvQy-1Ixg8xWG-1z2EoANz7h8oTujSYq8N5Rb4JydYMOcGUeWuoLzCX2iiOLsNdvF3kMoE/s1600/brat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIWF1WQA88Ns1J0h_Ck4Wgi5r10Ki4eBJVQrqxCLnqNcg1gKiYm9B4sJg3jvhHvZOJoEynlXvQy-1Ixg8xWG-1z2EoANz7h8oTujSYq8N5Rb4JydYMOcGUeWuoLzCX2iiOLsNdvF3kMoE/s1600/brat.jpg" /></a></div>
2 red onion- shaved thin<br />
3 T. Olive oil<br />
1/4 c. sugar<br />
Kosher salt and fresh ground black pepper<br />
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Method for sausages:<br />
1. In bowl, mix maple syrup and sriracha sauce together.<br />
2. marinade sausages in mixture for 30 minutes.<br />
3. fashion a grill top for over the campfire.<br />
4. grill sausages basting with maple syrup mixture until cooked fully with deliciousness!<br />
5. toast bun and top with caramelized onions.<br />
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<br />
Method for caramelized onions:<br />
1.in saute pan on low heat, cook onions with with olive oil, sugar, salt and pepper.<br />
2.continue cooking until onions are translucent and caramelized, about 15-20 minutes.<br />
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<br />
Wild S'more's<br />
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Ginger Snap cookies<br />
dark chocolate pieces<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3ABi9MRun1nlpr8JBHs4Y4VyfZBMiHQrV_1oJeg7Um-xZCDLeTrtQmesH0dtOIvmtpFHJ6co910aEq7RZN4P7IqmoMZqzencnJRHmAJgfAhNnX1gb9ui7bdghAkGKJsi_otmfFE96zi9/s1600/gingersnap+smore.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3ABi9MRun1nlpr8JBHs4Y4VyfZBMiHQrV_1oJeg7Um-xZCDLeTrtQmesH0dtOIvmtpFHJ6co910aEq7RZN4P7IqmoMZqzencnJRHmAJgfAhNnX1gb9ui7bdghAkGKJsi_otmfFE96zi9/s320/gingersnap+smore.jpg" width="320" /></a></div>
marshmallows<br />
nutella<br />
<br />
Method:<br />
1.spread your nutella on ginger snaps.<br />
2. add a piece of dark chocolate.<br />
3.toast your marshmallows.<br />
4.make your s'more.<br />
5.devour!!!<br />
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Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-27149296777067014262015-06-01T14:54:00.000-04:002015-06-01T14:54:01.681-04:00People and Pasta... The need for Semolina!On Tuesdays from 2000- 2002, I taught myself how to make pasta. I used an ingredient (semolina) that was as familiar to me as the words remoulade & creme brulee at the time. I was the chef at an Italian restaurant in the valley of Akron. We mostly utilized pasta that was dry and therefore, less labor was needed to cook it to Al Dente! I had a need to learn. 6 years staring at the same four walls for 65-80 hours a week seems to wear on you thin after a while... <div>
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We had a chef coming from Italy to visit with us in a few months in 2001 and I wanted to be sure that I could do some things so that he wouldn't think I was an absolute idiot, so, I taught... and I learned.... trial and error... and error... and error. Then, it all seemed to come together as I refined my skills. To the point where, I started producing pasta homemade in the middle of the dining room. A Stage show for some, a learning lab for me. I think of these moments often. Those moments when I start to figure something out and out of that, something new always seems to blossom!</div>
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Here's a pasta picture produced by a friend of the family over the weekend with my adapted recipe version attached!</div>
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Cheers!</div>
<div>
Quinney</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSbF8HDaiHfbs74cIEuc2g0SoruahCCK0M1cKReluFG-Z1uY7Tr-hG4bCohOK66-a52fUiFwsRF1hxuwZdzOPgS4h28UAubXkt8Y0cg4k-IZ2WbqR3OhkjGBSovJQWJeZQQ6hxZ-mjYxD/s1600/pesto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSbF8HDaiHfbs74cIEuc2g0SoruahCCK0M1cKReluFG-Z1uY7Tr-hG4bCohOK66-a52fUiFwsRF1hxuwZdzOPgS4h28UAubXkt8Y0cg4k-IZ2WbqR3OhkjGBSovJQWJeZQQ6hxZ-mjYxD/s400/pesto.jpg" width="300" /></a></div>
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<div>
Simple Italian Pesto Noodles</div>
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<div>
1 lb cooked radiatore noodles</div>
<div>
2 lb cleaned fresh basil</div>
<div>
1 1/2 t. chopped fresh garlic </div>
<div>
2 T. toasted pine nuts</div>
<div>
1 T. toasted walnuts</div>
<div>
1/4 c. Parmesan cheese, grated</div>
<div>
1/4 c. Romano cheese, grated</div>
<div>
1 to 1 1/2 c. olive oil</div>
<div>
fresh basil leaves</div>
<div>
fresh peeled Parmesan cheese</div>
<div>
8-10 pitted kalamata olives</div>
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Method:</div>
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<div>
In food processor, combine basil, garlic, both nuts and cheeses on high. slowly pour in olive oil and continue on high until smoother consistency is achieved. Toss cooked pasta in pesto sauce, plate, garnish with olives, basil leaves and peeled cheese.</div>
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Can be served hot, room temperature or cold!!!</div>
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Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-3635901803834502582015-05-15T12:38:00.000-04:002015-05-15T13:10:21.879-04:00El Quinney Cubano!My all time favorite sandwich is simple. A Cubano!!!! Layers of roasted pork topped with fresh smoked ham, crisp pickles, spicy Dijon mustard, tangy mayonnaise and fragrant Swiss all put together on a loaf on Cuban style french bread.... Buttered and put onto a panini press.... Heaven in every bite!!! <br />
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It starts with great ingredients first! Hit me up and let me know what your favorite sandwich is and maybe a pic or style that you like. We'll post it in the future!<br />
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Cheers!<br />
Quinney<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_dqRJmejaraIXtxlkskT-k2fM-87_W23_2pkngmU1Ac4OFQ49sRJvNOnsu6MbsX4jMwsXmNigZY_oG6gMZTLjxbOQ6lY2IaJWMUbL-bJcDkMQwP2IRwmSa6F7G1mhDUFk_fRXOkVa60D/s1600/cubano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_dqRJmejaraIXtxlkskT-k2fM-87_W23_2pkngmU1Ac4OFQ49sRJvNOnsu6MbsX4jMwsXmNigZY_oG6gMZTLjxbOQ6lY2IaJWMUbL-bJcDkMQwP2IRwmSa6F7G1mhDUFk_fRXOkVa60D/s320/cubano.jpg" width="320" /></a></div>
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The Cubano<br />
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12 thin slices <a href="http://theqspot-quinney.blogspot.com/2015/05/what-does-trinidad-tobago-have-to-do.html" target="_blank">Caribbean pork loin</a><br />
3 7-8 inch french or Cuban style rolls<br />
1 lb sliced thin ham (preferably smoked)<br />
1 jar dill pickle sandwich slices<br />
3 T. whole grain Dijon mustard<br />
1 c. mayonnaise<br />
10 slices Swiss cheese<br />
butter<br />
<br />
Method:<br />
slice rolls and butter liberally.<br />
toast in 375 degree oven for 6-8 minutes.<br />
layer pork, ham, pickle slices and Swiss on bottom part of rolls.<br />
in bowl, mix together mayonnaise and mustard.<br />
spread on top part of rolls.<br />
return sandwiches to oven or place on a panini press. cook 8-10 minutes or until all the goods get happy together!<br />
Pour a Cuba libre and enjoy!<br />
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<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-69313544877014981242015-05-04T16:36:00.000-04:002015-05-04T16:37:13.482-04:00Silver Stars Caribbean Journey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhSBNUokO61XUdBIyHduIS9rfKFhBnSCLAlWgTcerQFnzTEqaBUiUouFjgK3MlEbS2A7L2zrlayuEeTaNOG0pGP4FtsExTjhlD4U8QWEIr7nYszpquIK8SD-y0InaatR3Oyfo4t7lewBm/s1600/carribean+pork+roast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhSBNUokO61XUdBIyHduIS9rfKFhBnSCLAlWgTcerQFnzTEqaBUiUouFjgK3MlEbS2A7L2zrlayuEeTaNOG0pGP4FtsExTjhlD4U8QWEIr7nYszpquIK8SD-y0InaatR3Oyfo4t7lewBm/s1600/carribean+pork+roast.jpg" /></a></div>
What does Trinidad & Tobago have to do with an Irish guy from Brilliant, Ohio? Well, until about last Christmas, not much. But then, I heard that my nephew who is a junior at the University of Akron and participates fully in the steel drum band was going to this small island nation with so much influence in music around the world! Just off the coast of Venezuela.<br />
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Austin, my nephew was nominated to attend the annual Carnival festival with other students from around the country and world. A destined opportunity of a lifetime!<br />
He was going to play with "The Silver Stars" a very well known pan group whose excitement in their concerts is unrivaled! He spent 3 weeks there learning and playing and learning and playing. An amazing experience for sure.<br />
Proud of you Austin Ferguson! Here's a link to his awesome performance!!!<br />
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<a href="https://www.youtube.com/watch?v=OYdUTJ3CxOk&list=PLBLtTrNVdIzDLQrfg-KbOyDS-cHkc2Yk2&feature=share&index=45" target="_blank">Silver Stars with Austin</a><br />
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So, Back to me... not really. Bottom line is for his junior music recital, he asked me to produce some food that had flavors that would remind all who came of a Caribbean experience! Honored and humbled, I was inspired and spent the whole day of cooking listening to steel pan music. The above picture is one component of one sandwich that I produced. More to come next week.<br />
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1 pork loin ( about 4 lb piece)<br />
1/4 t. cinnamon<br />
1/4 t. ginger<br />
2 T. chopped fresh parsley<br />
1 T. chopped fresh cilantro<br />
1/4 t. paprika<br />
1/4 t. allspice<br />
2 c. vegetable oil<br />
1/4 c. coffee grounds<br />
1 t. chopped garlic<br />
1/2 t. cayenne pepper<br />
1/2 t. ancho chili powder<br />
2 T. honey<br />
pinch of kosher salt<br />
<br />
method:<br />
place pork fat side up in oven roasting pan and heat oven to 350 degrees.<br />
in a bowl, mix together remaining ingredients. <br />
pour over pork and place uncovered in oven for 20 minutes.<br />
reduce heat to 250 degrees and slow roast until loin reaches an internal temperature of 155. <br />
remove from oven and once cooled, wrap in plastic and place in refrigerator overnight.<br />
slice thin. (use as entree, sliced in a Cuban style sandwich, serve with fried plantain chips for a festive dinner with mango fried rice)<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-64742472177280527212015-04-30T15:50:00.001-04:002015-04-30T15:50:57.873-04:00A Whipped Epiphany!Holy cow! It's in the midst of simple moments when great things come. Saturday, My lovely was thinking about what she was gonna do for a dinner that we were going to attend where we were designated dessert... I now, she married a chef and he has thousands of ideas.... not so fast! Although, I can create some crazy good dessert type stuff; my wife is a pretty damn cook herself! Here recipes are in a lot of cases 3 steps fewer and 5 steps better! So, when she wants to make dessert, it's not a struggle, I let it happen, plain and simple....<br />
<br />
Okay, I meddle a little bit, but, not much. She asks my opinion sometimes because she wants it and sometimes because she wants to appease me:) Either way, I have a little input into these creations. She loves home made whipped cream and until Saturday, her favorite was my cinnamon whipped cream. But, there was something better. Something that would make you think WHY DIDN'T I DO THIS BEFORE!!! it is whipped cream after all and it's a topping. NOPE, it's the main event!<br />
<br />
Cheers!<br />
Quinney<br />
<br />
Brown Butter Whipped Cream<br />
<br />
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1 pint heavy whipping cream chilled<br />
1 c. powdered sugar<br />
1 stick salted butter<br />
<br />
Napoleons<br />
<br />
1 qt Strawberries (cut)<br />
1 pint blackberries<br />
1 pint blueberries<br />
1 t. sugar<br />
1 frozen pie crust flat (grocery store frozen foods)<br />
1/2 t. cinnamon<br />
1 T. butter<br />
<br />
Method:<br />
<br />
for Napoleons<br />
cut pie shell into squares 2" x 2"<br />
melt butter.<br />
brush crusts with butter on parchment lined cookie sheet.<br />
sprinkle with cinnamon and sugar.<br />
bake at 325 for 6-8 minutes or until golden brown.<br />
reserve.<br />
toss berries together and season with a touch of sugar.<br />
<br />
for Whipped cream:<br />
<br />
in small saute on high, heat stick of butter. when it breaks down and the sediment just starts to brown, Remove from heat!<br />
put mixer bowl into freezer for 10 minutes to chill completely.<br />
whip on high speed heavy cream until soft peaks just form.<br />
add powdered sugar.<br />
dredge spoon into saute pan to get just the brown sediment from the butter and pour that sediment into cream.<br />
continue to mix until peaks are stiff and the flavor is where you want it.<br />
<br />
Spoon on crust with berries and ENJOY!!!<br />
<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-35054562948047456452015-04-20T13:57:00.000-04:002015-04-20T13:57:54.793-04:00Slop"py knows how to make the Magic happen! (final part)<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Great things build to a crescendo! Food may be the Greatest display of such a finale. What else can evoke such memories more than taste. It has the ability to transform our minds to a specific time and place in our past, nearly to the exact moment! Food is like our own personal time capsule! If we haven't been transported to a space in time, then maybe this is the moment that you will be sent right back to years down the road.... Who knows! </span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">This is the final piece to the famous or "infamous" slop sauce that has many of my friends foaming at the mouth. I hope you enjoy these recipes and sure hope that there's one or two that you can take, prepare and make memories! From Quinney's family (both at home and from the good ole restaurant days), Cheers!!!</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Quinney</span></span><br />
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<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Marinara Sauce</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">4 ea. 28 oz. cans whole peeled tomatoes (crushed)</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">1 yellow onion, sliced</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">3 T. extra virgin olive oil</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">2 T. dry basil</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">1 T. salt</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">1/2 T. cracked black pepper</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">2 T. corn starch (dissolved in 3/4 c. water)</span></span><br />
<br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Method for sauce:</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">1. in large sauce pot, heat onions in olive oil on high to brown onions.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">2. add crushed tomatoes and turn down to low heat for 15-20 minutes.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">3. add basil, salt and pepper; turning heat back to high.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">4. add corn starch mixture to thicken & remove from heat.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">To finish:</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;"><br /></span></span>
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Cook 2 pounds of pasta, preferably penne or another short pasta that sauce will get into all the hidden folds, 7-9 minutes or until al dente.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Drain and pour into large mixing bowl.</span></span><br />
<span style="font-family: Cherry Cream Soda;"><span style="font-size: 15.8400001525879px; line-height: 22.1760005950928px;">Add 2 large Tablespoons of <a href="http://theqspot-quinney.blogspot.com/2010/04/perfect-pesto-sauce.html" target="_blank">perfect pesto sauce</a></span></span><br />
<span style="font-family: Cherry Cream Soda;">Add 1 large Tablespoon of <a href="http://theqspot-quinney.blogspot.com/2010/08/roasted-garlic-butter.html" target="_blank">roasted garlic butter</a></span><br />
Add 2 - 3 large ladles of marinara sauce<br />
Add handful of Romano cheese<br />
Add 1 Tablespoon of grated Asiago cheese.<br />
Toss well, plate and crave!<br />
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Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-19133181271955290072015-04-13T11:58:00.000-04:002015-04-13T11:58:00.279-04:00Pesto is King (slop"py knows part 2)<br />
As we roll down this roller coaster of magic sauce history, it's important to remember things that mean more than anything. Family & Faith are 2 things that I wear proudly on my sleeve. In a crazy world of seriousness, it's easy to forget the fun & love that surrounds us all. I am just posting silly recipes that remind me of my restaurant family while teaching my sons how to cook and prepare them to be stronger in their faith and in their family. I hope you enjoy these pieces as I share with all of you, my extended family!<br />
<br />
Cheers!<br />
Quinney<br />
<br />
<a href="http://theqspot-quinney.blogspot.com/2010/04/perfect-pesto-sauce.html" target="_blank">Perfect Pesto Sauce</a><br />
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<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-3737382455191958552015-04-07T14:34:00.000-04:002015-04-07T14:34:06.216-04:00"Slop"py knows!In fall of 1993, i started working at a little place in Hudson, Ohio called poetically "The Red Tomato". 14 tables equaling 52 seats (58 with some Saturday night reconfigurations) A simple menu and No Bar, No televisions and no license to serve hard liquor. We had 2 beer taps, a modest wine list and 2 really good Italian beers in bottles. <br />
<br />
The menu pricing went something like this- bowl of soup 3.99, dinner salad 2.99, veal parmigiana (authentic, cut from a leg, trimmed, cubed, pounded, egged, floured, pan fried, baked, sauced, cheesed, baked, served) 14.99! This price included about 8-9 oz of veal, 4 oz of linguine with homemade marinara sauce, a side salad and... and infinite supply of homemade bread and garlic butter(homemade). It's about now when you comment and ask to make a reservation....<br />
<br />
This place, this "Red Tomato" was more than just the Mona Lisa holding a tomato crooked on a faux finished wall, this was something else. The arms of this restaurant didn't just reach the city of Hudson, it reached all of Northeastern Ohio in a way that was intimate, almost as if, we were playing in the major leagues and everyone else was on a rec team. They and I (after being taught) made it all... carryout was a huge part of the business and the pizza was no joke! But, the real place where a joint like this shined was in their catering. Simple, wholesome and unmatched! We did clambakes as a catering job... full on clambakes for $12-14 per person! The obscene amount of food you could get for 12-14 bucks a person was insane!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPB_2pAtEG7tCiUcGQtuygEDaP1u8i4pHNue3w33XeLM9k5ZGcvAxorUBXTGwz9W6HNMn4BgWDPJOFnLVXAc_D_JEb-M1gphdCkcXLoL9uJi9LkfYRL4ccR7xRNciXlPkNH9L9W3yZ5Y0/s1600/slop+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPB_2pAtEG7tCiUcGQtuygEDaP1u8i4pHNue3w33XeLM9k5ZGcvAxorUBXTGwz9W6HNMn4BgWDPJOFnLVXAc_D_JEb-M1gphdCkcXLoL9uJi9LkfYRL4ccR7xRNciXlPkNH9L9W3yZ5Y0/s1600/slop+sauce.jpg" height="320" width="240" /></a><br />
<br />
One afterthought item that was done for catering was that we always served penne pasta in house made marinara but, it was different somehow... creamier, earthier & cravier!!! As pasta goes, it was there to fill your belly except, IT STOLE THE SHOW! at every event, they wanted more. Problem was, when they eventually came in to eat in the restaurant, it wasn't on the menu anywhere... I guess we had a secret menu but never knew it!<br />
<br />
Oh well, Here's the first recipe of a few that make up the components of that magical delight!<br />
<br />
Stay tuned for more!!!<br />
<br />
Cheers!<br />
Quinney<br />
<br />
<a href="http://theqspot-quinney.blogspot.com/2010/08/roasted-garlic-butter.html">Roasted garlic butter</a>Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.comtag:blogger.com,1999:blog-6907056688909850757.post-52111632850786047052015-03-30T16:04:00.000-04:002015-03-30T16:04:43.893-04:0015,330 dinners... give or take!As I celebrate another dinner, I thought I would share a little math regarding it. Simple math but, you may need a calculator to figure out your own data or not... 42 years today times 365 days (avg) equals 15,330 each of breakfast, lunch and dinner for a grand total of 45,990 meals since I arrived on this rock!!!<br />
<br />
Now, that figure is based on the fact that I actually ate each meal each day of my life.... we all know that that number assuredly will decline. Minus sick days. Minus the fact that I don't really eat the most important meal of the day in breakfast, minus the fact that most lunches are working which include snacking and not really a meal. This leaves dinner. My favorite meal, the diversity of ingredients available, the most memorable meals for sure happen in the evening.<br />
<br />
Over time, as our palates change, so do our favorite meals. Just like that best rock concert you've ever seen... until the next one comes along because your 15 years older and in a completely different musical place... But, as in true rock concerts fashion, here's my set list of meals including the band members who played with me:<br />
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1. Lola - Chef Bill and Chef Rocco (beef cheek pierogies and crispy bone marrow)<br />
2. OTS (Old Town Social) Bill, Rocco, Todd, Jeff, Mike and a band of others - anything charcuterie, duck wings, craft beers, amazing cheeses<br />
3. Bar Cento - Sheri, Karen and Josh (charcuterie, homemade pasta and pizza) prefix tasting menu.<br />
4. Topolobampo - Chef Tim, Skidge, Michelle (grand tasting menu)<br />
5. St. Elmo's - Matt, Richard and Tom (shrimp cocktail)<br />
6. Greenhouse Tavern - Jermaine, Chef Curtis, Bob, Scotty(niiice), (roasted pig's face) Sheri (animal fries)<br />
7. BOCA - Chef Tim, Skidge, Michelle (grand tasting menu)<br />
8. Ray's - Terry, Alina, Sheri, Amy, MC, Tracy, Steve, Richie, Jenny, Rob (burgers and long islands and purple hooters)<br />
9. Poogan's Porch - Sheri (cheddar pimento fried cheese, short ribs)<br />
10. Rose Pistola - Sheri (foccacia truffle bread with manchego cheese)<br />
11. In N Out burger - Sheri, Karen, Josh, Mike, Gina (double double animal style)<br />
12. Frantoio - Sheri (Arancini)<br />
<br />
Encore --<br />
<br />
SCOPA - Sheri (Nanna's Chicken and burrata)<br />
Ronin - Chef Bill and Chef Rocco (sushi)<br />
The Purple Pig - Chef Bill, Chef Rocco, Jennifer (crispy pigs ear salad)<br />
Girl and the Goat - Chef Rocco, Chef Steve (bucatini bolognese with quail egg)<br />
Cork and Cleaver - Sheri (Chef Adam's amazing board of sweet)<br />
<br />
I am sure that there are plenty of other classics that were missed but, like a rock concert, the set list can change pretty quick! <br />
<br />
What's your set list?<br />
<br />
Cheers!<br />
Quinney<br />
<br />
Warm summer salad<br />
<br />
1 bag broccoli slaw mix<br />
1/4 c. shredded carrots<br />
1/4 c. shredded Brussels sprouts<br />
1 T. olive oil<br />
1/2 t. rice wine vinegar<br />
1 small bag baby Yukon gold potatoes (quartered)<br />
3 T. butter<br />
salt and pepper<br />
6 Roma tomatoes, quartered<br />
1 yellow onion, chunked<br />
1 T. smoked blue cheese<br />
<br />
Method:<br />
1.preheat oven to 350 degrees.<br />
2. in oven pan, place Yukons and season with salt and pepper. add butter. roast for 10-12 minutes.<br />
3. add tomatoes and onions to potato mixture and continue heating for 8-10 minutes.<br />
4. in saute pan, heat remaining ingredients for 2 minutes.<br />
5. add potato mixture to saute pan and plate.<br />
6.garnish with smoked blue cheese.<br />
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<br />Quinney23http://www.blogger.com/profile/17219338635944817475noreply@blogger.com