So i worked friday saturday and sunday. I fell like its a very inconsistant job. one weeekend i will make 300 to 400 bucks then the next i will make 100. Its annoying. i am going to start looking for other jobs. Im not going to quit hooters but i think i will just have it as a backup. I found another deli style restaurant that i might apply for in the kitchen which is a block away from hooterss. idk. I am pretty sure i have decided to buy a car. Im still going to work to save money for other things and i have started an account to put money in to save for later in life. Thank you for the tips Gma. I am trying to organize a catchphrase party for all my friends from high school i miss everyone lots.
Here are a couple yummy recipes!
Love ya!
PRIME RIB BEEF ROAST
2 (2-rib) tied prime beef rib roast (4 1/2 lb trimmed) MAKE SURE THAWED!!!
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
1 1/2 tablespoons English dry mustard (preferably Colman's)
1 cup mirepoix, cut macedoine
½ cup red wine
2 cups strongly reduced fond brun or 3 cups weak demi base
Put oven rack in lower third of oven and preheat oven to 450°F.
Put beef, fat side up, in a small roasting pan with a rack and sprinkle all over with salt and pepper and mustard.
Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).
To make Jus, while meat is resting:
Pour all but 1 tablespoon of fat from the roasting plaque. Add the mirepoix and sauté for approximately 8 minutes or until the mirepoix is caramelized. Deglaze with the red wine, and reduce to sec. Add the fond brun and allow to reduce until flavor and richness have been achieved. Strain the Jus through a chinoise mousseline and depouillage the Jus, season to taste.
Makes 6 to 8 servings.
...more
ROASTED PORK LOIN WITH LIME MOJO
6 tablespoons Latin spice rub (recipe follows)
2 (3 ½ #) center-cut boneless pork loin
mirepoix (1 onion, 1 carrot, 1 rib celery, cut in ¼ inch pieces)
1 cup Mojo (recipe follows, rest of Mojo will be reserved for service)
8 ounces strongly reduced fond blanc
(start with 16 ounces and reduce by half)
salt and pepper to taste
Trim and truss pork loin. Season with salt and pepper and sear in a sautoir on high heat with a minimal amount of vegetable oil, creating a fond for the sauce. Then rub 3 tablespoons Latin Spice Mix all over pork. Place pork in 350° oven, basting occasionally with 1 cup of the Mojo; the rest can be reserved for service.
When the pork registers 145°F internally, remove from the oven and loosely tent with foil to keep warm, and rest prior to slicing.
In the sautoir used for searing the pork, caramelize the mirepoix. Deglaze the pan with 4 oz of the fond blanc. Set aside until roast is finished. Degrease the roasting pan, saving any juices from the roast, and add the rest of the 4 oz of stock to the roasting pan. Scrape up any browned bits from the bottom of the pan. Add this liquid to the sautoir used for searing. Simmer and season with salt and pepper, and then strain the jus through a mousseleine into a saucepan to keep warm. Depouillage any remaining fat from the top of the jus. May need to use parchment paper strips to get it all.
Slice the pork on the bias and serve with jus and Mojo
LATIN SPICE MIX
4 tablespoons cumin seeds,
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 tablespoons sugar
2 tablespoons kosher salt
Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes do not let them burn. Pour into a separate bowl and cool slightly. Finely grind toasted spices in spice grinder or coffee grinder. Transfer to small bowl.
Mix in sugar and salt.
MOJO CRIOLLA
3 tablespoons cumin seeds
2 ¼ cups olive oil
2 jalapeno peppers, stemmed, seeded, and finely minced
15 garlic cloves, minced
1 ½ teaspoon salt
1 ½ teaspoon ground black pepper
1 ¼ cup fresh lime juice
¾ cup chopped fresh cilantro
4 tablespoons Sherry wine vinegar
Stir cumin in heavy skillet over medium-low heat until fragrant, about 1-2 minutes. Grind cumin with mortar & pestle.
Heat oil in heavy large saucepan until thermometer registers 175°F. Remove from heat. Mix in the freshly ground cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
Since thanksgiving is coming try this!
CRANBERRY RELISH
2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, finely minced
12 ounces fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper
1. Finely chop the zest of 1 orange; set aside. Squeeze both oranges for juice; set aside.
2. Combine sugar, juices, and ginger in a sauce pan, and bring to a simmer; add the cranberries, and cook for approximately 15 minutes, or until the berries break down, and it becomes syrupy. Serve at room temperature.
And if you dont like green bean casserole. try this with blanched and sauteed greenbeans.
MUSHROOM RISOTTO
1 ½ # Shiitake Mushrooms, sliced julienne
2 clove garlic minced
6 tablespoons olive oil
4 1/2 cups (or more) fond blanc
1 cup onion, macedoine
1 cup celery, macedoine
1 3/4 cups (11 1/2 ounces) arborio rice
3/4 cup dry white wine
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1/4 cup (1/2 stick) butter, cut into 1-inch pieces
1 tbsp thinly sliced fresh sage leaves
1 tbsp chiffonade fresh parsley
Additional freshly grated Parmesan cheese
Optional: fried sage leaves (see chef)
Heat 2 tablespoons oil in a sauteuse over medium-high heat; add ½ the mushrooms. Sauté until mushrooms caramelize, about 5 minutes. Season with salt and pepper. Add ½ the garlic, sauté until translucent and you can smell it. Repeat with the second batch of mushrooms. Set aside to garnish finished risotto.
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and celery. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm fond blanc. Simmer until fond blanc is almost absorbed, stirring often, about 4 minutes. Add 2 cups more fond blanc, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed mushrooms and 1 cup fond blanc. Simmer until fond blanc is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, butter, and 1/2 cup fond blanc. Simmer until butter melts, and risotto is creamy, stirring often and adding more fond blanc by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in fresh herbs; season to taste with salt and pepper.
