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