ok well first of i reeely dont care im knot bobi filet or rachel wray. im Jordyn Phillips, and now im cosidering speling evrything wrong jus cuz i cn now. hahh Jk. Im soory i write these things really quick and when i write them it doesnt hvae the red marks thank you very much. I Suck at spelling and you are fully aware of that so its just time to except me for me, even the crappy parts :) well i just got to meet a lot of Magan's ffamily and she showed me her little town. It's cute, and very southern. I miss home more than ever. Love You Lots.

Upset.

Im angry withh all you readers. I can pretty much count on one hand the comments back that i have recieved. you all get on my case about not updating but who is even reading this. i have no idea. anyone out tthere. well i am at work . i got up very early this morning to work on my prject. i finished it but im tired. i work a lot the next week and a half. i figured since i will be one of 5 people in the dorms i might as well fill up my time and make some money. going to study. i know its a short one love you all lots.

tired.

Didnt sleep very well last  night, you know that feeling when your half asleep and you know you are cold but you cant think straight enough to pull another blanket over you? Its not like i dont have enough on my bed. For those of you who dont know my obsession with blankets and pillows its a small little bed, and i have 1 down comforter, 3 throw fleece blankets, and not including my decorative pillows i have at least 5 regular one, needless to say i have become pretty good at not kicking them off. :) its an art i think. anyway i usually sleep better whn its cold i hate sleeping in heat waking up sweating is the worse. but our room was felling kinda stuffy so we opened ll the windows to let it air out and for got to close them before we went to bed, then i think charlotte froze over night, so not very good planning.

I continue to be a total dork tho, i was taking my trash out this weekend and somehowe through my ID away and didnt realize it untill i couldnt get back into the room , so picture me trying to get to the very bottom of one of those huge green trashcans, not very smooth. My suite mate, Magan, helped me tip it over while i halfway climbed inside then practically fell in, nasty! they have been posting all these signs about how we need to start putting our trash in bags or the bugs "somehow appear" i figured out they werent lying. friken NASTY. i went to the library this weekend to work on a project, and i am telling you i suck at writing essays. i just suck!
 we made Challah bread on friday and a friend took a pic of me. ours turned out kinda salty. oops scalled wrong :(
LOVE YOUU ALL LOTS

this weekend.

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.

Team too coulis 4 umami.

So i havent been on in a while my bad. Today is day 1 of my finals in New World Cuisine. this is my favorite class yet. This is the food i am going to cook for the family when i come home. I am grilling today. I have to make a plate presentation of steak potatoes and asparagus. Yesterday instead of a project we had 6 timed competitions. There were 9 teams of 2. My partner, madison and i started at the measurements one. We were given a bunch of cut up peices of paper that represented ounces, cups, tablespoons, teaspoons, pints, and quarts then we were given 1/2, 1 cup, pint, quart gallon containers then various questions where you have put each of the pices of paper in the containers ... pretty much it was crazy. we got 4:09 which we thought was pretty bad since we were the first to do it we had no idea what to expect. the next one we had to take different recipes and sort them into there correct safe internal temperatures. 2:29 seconds and we were her first team ever to get 100% next was material organization. we were given 12 different utensils that we had to organize in to the right location by name. we lost that one because we didnt see the stupid slotted spoon in the bucket. next was trussing we had to truss a rolled up towel 6 times and we were timed. we took third in that. next we had to take apart and put together a robocoupe(foodproccessor) and a foodmill. we kicked but. 13 seconds for the first one and 18 seconds for the second! then we had to do a timed crossword for knife cuts. and her and i finished in under 2:30 seconds. We ended up winning 4 out of 6 so we get extra credit on our finals and i think we had the best name. recipis to come got to go. love you all lots!
Jordyn

Another Gloomy Day in Charlotte.

Its rainy, but i dont mind it. I like being on the top floor of my door building i get to here the rain hit the roof which is soothing. One of the kids i work with in the culinary office (allen) gave me the first season of house so caroline ( my roomate) and i just hung out and watched house last night. Last day of the worst teacher ever. I have never disliked someone as a teacher so much in my entire life. She may be one of the nicest ladies ive ever met but rude when it comes to things she doesnt like and so terrible at teaching. O well. Hank and I had our 9 month "anniversery" yesterday. Weird right? Who would of thought i would make it past the 2 week mark with anyone. He sent me a chocolate strawberries edible arrangements. It was so good. I quickly became the most popular person in my hallway.  :)

Love You all

First Weekend of Hooters

Well im not going to lie you have to give those girls props. It is a fricken extensive training process with plenty of tests that you have to pass before you can be on the floor on your own. I had to remember the menu all the bar items every ingredient. it was pretty crazy . i got asked my phone number about six times! It was pretty funny. So i wasnt able to earn tips while training so that sucked except when a man handed me a fifty dollar bill and i had to tell him i cant take tips. So he got it approved by my manager. Awsome Right! Well i will give more detail later got to go to class love you all !

Gloomy Day in Charlotte. Eccept its Payday in the Office!

It’s pretty gray outside today, but I kind of like it. I like when there is different weather everyday. So maybe I should start looking for places to live that have crazy weather. I had an awesome time with hank in san Luis and Santa Barbara. Hanks sister Amy drove all the way from San Diego to pick me up in Burbank then we drove to San Luis Obispo. He showed me around his campus I got to briefly meet his friends and one of his roommates (one of them was in class). But the one I did meet was pretty cool. Defiantly much different than hank but that makes things a bit more interesting. Right? His campus is huge! 20,000 students compared to my 2500. It’s crazy. His food is different from ours as well we have cafeteria style dining they have different restaurants on campus they have the choice of dining in. I was pretty jealous. After he showed us around Amy drove us to Santa Barbara (she had a long day, but she is the best)...
   We went to State and A for dinner (which is his Aunt Kacy restaurant). We stayed at Kacy's house with Hanks cousin's Kami & Whitney. They have a gorgeous home you can see the ocean! The next morning we woke up and Kacy brought the best bagels for us from a local bagel shop called "Jacks". Then she gave us some ideas of things to do for the rest of the day. So we got ready went to the organic farmers market just off

State Street

. Then went shopping! I was actually pretty good and only bought one thing and a few school supplies! We finished the day with Sate and A for dinner again and Kacy gave me a tour of the kitchen, it’s crazy how different they all look.
   Sunday (my last day with hank) we went to the butterfly beach and I actually got in the water. I hate swimming but I got in up to my chest they were Huge waves. Hank says they weren’t at all but i'm pretty sure the ocean doesn’t like me because it was trying to suck me out... or maybe it likes me a lot. Oh well all I know is water scares me to death. After the beach hank and I packed up and followed Carly and Jakes directions to there house and got to visit with them and Liam. Gosh he is a crack up. He likes to throw his toys cars (all billion of them) they have the best view ever. We stayed there for an hour or too just talking then headed back to get cleaned up to go to dinner at Hanks Uncle Tommy and Aunt Barb’s house. It was the first home cooked meal I have had in over a month and a half and it was AMAZING! Tommy made hank and I Italian Passion fruit sodas. Pretty good actually. Then got Ben and Jerry’s with Kacy and Kami and headed back for Kacy's I face booked for a few house while Hank studied for his Psychology midterm.
   The next morning hanks bus left for San Luis at 6 am. Kacy and I went and said goodbye and headed back to the house. My train didn’t leave for Burbank airport until 9:20. I said goodbye :( and Kacy waived the Train goodbye.
   It was an actually pretty cool riding a train. It was my first time and the train took us long the coast. Once I got off at Burbank I checked in security and the gate for my plane was the closest to security. Score! Long Day but I made it back to charlotte about 11pm. One of my roommates, Victoria picked me up form the airport and we headed for the dorms.
   I still really am not a fan of my dining room instructor. I feel like she has no idea what she is doing. She is just all over the place and cant focus, or even teaches for that matter. Well only a few more days of her.
  I work tomorrow from 10:15am-11pm... Long day

Love You All Lots!
Miss you more than ever.
<3
Jordyn

Dining. Hooters. Work Work Work. Cook Cook Cook

Well already its the third segment of classes right now im in essentials of dining room, and its kind of boring. Not going to lie. i was really kinda nerdy excited for the class because i thought oh yeah i know a lot about table setting and stuff but to be honest i feel like i know more than she is going to teach me. It was a really hectic day and my teacher is just returning to work after 4 years of raising kids, and maybe it was just because it was her first day back it was so hectic, but she is all over the place and very OCD. weird. I am getting more and more ideas of how i want my restaraunt feel to be but that might be a problem because now i want more than one. haha dream big right? I went to hooters today and finally got my uniform. ... Pictures to come. Nice day today in NC very sunny. Im hungry as usual. and cold at work. :) Long Day ahead of me tomorrow. But a great weekend. Can't Wait. I want to compete in a tea recipe contest i have lots of tea but no recipe, any ideas let me know.
A Simple Recipe Today. (MOP Method of Preperation)
it might be a while for the next one since i dont cook for a while.
Love you all lots
Jordyn

Fettuccine Alfredo

Yields 10 Servings

Ingredients:

2 cups Heavy cream

1 oz Butter

1 ½ gal Water,

boiling, salted

1 ½ lbs Fettuccine,

fresh

5 oz Parmesan cheese,

freshly grated

Salt

Pepper

MOP:

1. Gather all the ingredients and equipment.

2. Combine 1 cup of cream and the butter in a sauté pan. Bring to a simmer, reduce by

one-fourth, and remove from heat; keep warm.

3. Drop the noodles into boiling, salted water, return to a full boil, cook until al dente,

and drain. The noodles must be slightly undercooked because they will cook further

in the cream.

4. Put the drained noodles in the pan with the hot cream and butter. Over low heat, toss

the noodles with two forks until they are well coated with the cream.

5. Add the remainder of the cream and the cheese, and toss to mix well. (If noodles

seem dry at this point, add a little more cream.)

6. Add salt and pepper to taste.

7. Plate and serve immediately. Offer additional grated cheese at the table.

Related Recipes:

Basic Egg Pasta Dough

Cooking Techniques:

Boiling (at sea level): Moist cooking method

1. Place the proper cooking liquid in an appropriate-sized saucepan or stockpot and

bring to a boil, 212°F (liquid moves rapidly and large bubbles rise and break on

surface).

2. Add product and cook to desired doneness, stirring occasionally.

3. Remove product with slotted spoon or strain.

Ice Chippers!

OUR First CARVING!

This is how its started

:)

We had Fun. Kind Of Dangerous!

 My Artistic Side.

The Final Peice

My Partner Carmen!

:) Peace JWU Love

Slow day at work.

Well right now im at work bored as ever. I love that all the classes bring food in here to get rid of after every class today... Pizza. still warm it was amazing. I am doing my first day of my finals for Traditional European Cuisine. Today is Braising. I am doing a braised lamb shank. Im not going to post the recipe untill I find out what grade I get.  I do have some pictures to post but I will do that tonight. Tomorrow is my training day at hooters. Can't wait. Thank You for the tips David & Gary. They are very helpful you guys have taught me so much... maybe a job over the summer might help a bit too. ; )   Well, I was reading about the French Laundry the past couple days, and i did not know that the Sous Chef there worked at Zachary Jaques. Weird. The Chef at the Number 1 Restraurant in the US worked less than 30 seconds from where I live, and I have never been there. I have now made it a goal to eat at The French Laundry within the next year... uh hem.. Christmas gift anyone? Next all I have to do is begin reasearching somewhere I want to work for my Externship my softmore year. Any recomendations? Disney World, French Laundry, Per Se, and Maybe one of Gordon Ramsey's are a few of my top choices as of right now. Hahah I guess I might be dreaming a little too big.

Love you all lots.
Jordyn

What to do/I love my family

Well I meat with the kid from Student Government, and i really dont know if its for me. I know i have been involved in student council type of things for 4 years but this is just so different i feel like you have to want to change something at the school to be taken seriously. I am so new that i dont feel i have anything to change. We will see. Maybe next year.

Dont remember if i told you about joining the ice carving team but i did. We meet once a month and we are taught how to carve ice sculptures. i am pretty excited hopefully i learn alot because people pay big bucks for ice sculptures. our club is doing 4 next month for the Carolina Panthers. I most likely be one of the best to do it. But hey you never know.

I love you guys lots. I got packages.
Thank You

Mom & Grandma for the cards, soap, air freshener, and of course the hairnets. You guys are the best.

Aunt Mikey! I love the clothes they are so cute. My roomate says "oh jordyn for a culinary major you actually have good style" dont know what that means but its because of you that i actually have style ;)

If anyone happens to have some envelopes and stamps laying around that they might want to send that would be great :) i have spending a dollar just to get one envelope and one stamp :(

    (just in case anyone wants to send somethin :)

Love you all lots

Ps. i am bringing my camera to class tomorrow so hopefully you guys will get to see my classes.

I am officially a HOOTERS GIRL!

I went in to see if they were hiring today and they hird me on the spot! HOOTERS! Ahh. Its pretty crazy. I work two jobs now. One on Campus 10 hours a week before class everyday and friday saturdays and sundays at hooters. Im excited it wont get in the way of classes and i get tips. I will be buying a car by christmas. :)
Well class was good yesterday. We made shepards pie, Boxty(Potato Pancakes), and sauteed cabage w/ bacon. It went great our group was the only group that had three diches and one that braised for two hours and we were finished first:)
Lovin college i met with a guy from Student Government today i am not positive if i want to run, but i might be running for a student senator. We will see. i has a lot to do with students wanting to make changes but i feel like i am so new that i dont have any things i want to change but maybe they want a perspective that brings out the good in things others want tochange... right? IDK we will see.

Anyone speak spanish?

Anyone speak spanish or italian? The first question Chef asked us today. Some of us were like yeah a little bit just. So she said ok what does "punta" mean? We all just kind of looked at each other and started to laugh ... like seriously did she just ask that? None of us wanted to answser because the first words you learn in spanish are cuss words. We all knew Punta meant b****, or Whore, but none of us were going to anwser so she finally said it. She says Spahgetti Puntanesca is a traditional italian dish. It got its name because its such a quick easy dish to make the whores would "take a break" and go make dinner then get back to the corner. Its really good. Try it. Love you all lots. More to come.

Spaghetti Putanesca

Yields 10 Servings

Ingredients:

Amount Ingredient description

4 oz. Olive oil

12 cloves Garlic, peeled and coarsely chopped

3 oz. Anchovy fillet, oil drained, chopped

4 lbs. Tomato concasser

12 oz. Olives, black pitted, cut 1/3 slices

1 tbsp. Black pepper, freshly ground

TT Salt

1 1/2lbs. Spaghetti

MOP:

1. Gather all the ingredients and equipment

2.

more.

3. Add the remaining ingredients, except the spaghetti;

reduced to a sauce, approximately 20 minutes.

4. Meanwhile, cook the spaghetti in a large pot of simmering, salted water until

drain well.

5. Toss together.

6. Season to taste.

7. Serve immediately.Sauté the garlic in olive oil for 2-3 minutes. Add the anchovies and sauté for 1 minutesimmer until the tomatoes areal dente;

Soups Stocks & Sauces

My last class was Soups Stocks & Sauces.
I really owe it all to working at the Sequioa. I felt like i had a lot of knowledge that really carried me through that class. We made stocks everyday. A different soup everyday and a couple different sauces. My favorite on is probably the mornay sauce. Which is pretty much the best sauce ever to make mac n cheese. i am
going to give you the recipe and all the recipes that you will need to get there. Try it i promise you will love it.

Clarified Butter

Yield: 12 oz

1 lb Butter

MOP

1.         Heat butter in a heavy bottomed pan over medium heat. 

2.         Simmer slowly until particles on the bottom of the pan begin to brown and the melted butter turns clear.

3.             Strain through a mesh basket strainer lined with several layers of DRY cheesecloth.

Basic Roux

Approximatly equal parts clarified fat & flour

MOP

1.         Weight the needed clarified fat (half of the weight of roux needed)

2.         Heat clarified fat in a heavy bottomed pan over moderate heat. 

3.         Add the flour off the heat and bring to the consistency of wet sand.

            White Roux:

Stirring constantly, cook over low heat until the roux is a very pale ivory, for approximately 5 minutes.

Blond Roux:

Cook the roux for an additional 2 minutes until it turns very pale gold.

Brown Roux:

Continue to cook the roux until it is a bit paler than peanut butter and has a pronounced nutty aroma.

Bechamel

Yield: 1 cup                                                                  Yield: 2 cups

1 onion cloute – 1/8 of an onion spiked with                     1 onion cloute – 1/8 of an onion spiked with 2 cloves

2 cloves & bay leave                                                                   2 cloves & bay leave

10 oz                milk                                                      20 oz                milk

1 oz white roux made with clarified butter             2 oz                  white roux made with clarified butter

Salt                                                                              Salt

White Pepper                                                                White pepper

(***Nutmeg TT, optional)

MOP

1.         Scald milk with onion cloute.  Remove cloute.

2.         While milk is scalding, make white roux.  Temper roux into hot milk.

3.         Simmer until sauce has achieved desired properties and starchy taste is gone.

4.         Season with salt and white pepper, nutmeg is added to basic béchamel.

5.         Strain in a mesh basket strainer.

****onion cloute & onion pique= same thing, onion studded with clove & bay leave

Mornay

Yield: 1 cup

1 cup                béchamel

2 1/2 oz                        heavy cream

1 1/2 oz                        Parmesan cheese, grated

1 oz                  Swiss cheese, grated

1/4 oz               Gruyere cheese, grated

(Weigh cheese on scale)

MOP

1.         Heat béchamel and cream.

2.         Whisk in cheese, a little at a time.  Heat just enough to melt cheese.

3.         Check seasonings.

4.         If necessary, strain through a mesh basket strainer.

Recipe from class today...

Chicken Stew

Yield !0 Servings

Ingredients:

10 each Chicken legs, cut in half

As needed Oil

8 oz. Onions, peeled and diced brunoise

2 lbs. Tomatoes, whole, canned, seeded and chopped

4 cloves Garlic, peeled and mashed into a purée

1 pint Chicken stock

4 oz. Tomato purée

5 oz. Pitted black olives, sliced

1 ½ oz. Fresh oregano leaves, washed and roughly chopped

½ tsp. Dried marjoram

Marinade:

2 oz. Lemon juice

¼ tsp. Cloves, ground

¼ tsp. Cinnamon, ground

1 oz. Salt

1 tsp. Paprika

½ tsp. Ground black pepper

MOP:

1. Preheat the oven to 350°F, if using.

2. In a large bowl, combine the ingredients for the marinade and mix well. Add the

chicken, cover and marinate at 40°F or below for 1 hour. Remove the chicken and pat

it dry. Reserve the marinade.

3. Heat braising pan over medium heat, add the oil to coat the bottom of the pan; sear

the chicken pieces on all sides until lightly browned. Transfer the chicken to a

holding pan.

4. In the same braising pan, add the onions and sauté until they are translucent. Add the

tomatoes and garlic and sauté for 3 minutes. Add the remaining ingredients, including

the reserved marinade. Season as needed.

5. Return the chicken to the pan and heat the liquid to a boil. Cover and stew until forktender

or about 45 minutes.

6. Transfer the chicken to a hotel pan and hold at 140°F.

7. Place the braising pan over high heat and reduce the liquid to the desired flavor.

Adjust the seasoning as necessary and then pour the sauce over the chicken. Serve

immediately or hold at 140°F or above.

Well here it goes. POST number 1

So since i am too lazy to actually email all of my family with updates i figured i would start a blog.
No judging my spelling, because i already know i suck. I am going to try to post a new recipe a couple times a week with updates on class and tests and what is to come. I will try to add a few pictures here and there so to start out this is my dorm room.