Archive for August, 2010

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Executive Chef Palemon Gonzalez – Fishbone’s in Detroit, MI

Monday, August 9th, 2010

Chef Palemon Gonzalez or “Chef Pete” as he is more affectionately known has been serving up good food and good times at Fishbones Rhythm Café in Greektown since 2003.  Chef Pete has worked in restaurants in Arizona and California and has mastered a variety of cuisines, from Italian to Mexican.  And while he enjoys whipping up dishes for hungry customers, his favorite meals are at home with his family.

 1. When did you know cooking was your passion?   
      As soon as I started working in the kitchen 30 years ago.

 2. Who are your cooking heroes? 
      August Escoffier (legendary French chef, restaurateur and culinary writer) and Paul Bocuse (founder of the Bocuse d’Or, one of the world’s
      most prestigious cooking competitions).

3. What five ingredients are always in your home kitchen?  
      Salt, pepper, garlic, onion and olive oil.

4. What’s your favorite meal to cook at home? 
      Pasta.

5. How would you describe your cooking style? 
     Very simple, good ingredients and well-seasoned.

6. You’ve worked in a variety of different eateries with different types of cuisines.  Was that by design or by accident? 
      No.  I wanted to learn as much as I could, be versatile and able to manage any operation.

7. Do you watch any cooking shows?  If so, which ones? 
     Yes.  “Iron Chef” and “Chopped.”

8. What dish do you make that your kids love? 
     Lamb chops or fish.

9. If you were stuck on a desert island, what would be on the menu? 
     Lots of seafood cooked on a fire pit or wrapped with some kind exotic leaves.

10. What’s the number one piece of advice you would give aspiring executive chefs? 
        Learn all types of cuisine, teach others, always be clean and a good administrator.

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How Do I… Plan a Party at Home?

Monday, August 9th, 2010

Throwing a fun get-together at home doesn’t have to send you straight to bed with a cold compress and a bottle of aspirin. The truth is, parties at home can be a lot of fun.  The best part is, you don’t have to worry about a designated driver.

The key to a successful party at home is advanced planning.  You don’t have to drive yourself crazy by attempting to host the “perfect” bash (hey, we can’t all be Martha Stewart).

With lots of summer sun left (which means plenty of excuses to party) here are a few no-fail tips to help you throw a summer soiree everyone will enjoy – yourself included!

-          Pick a theme: People love themes and it can really help them get into the spirit of things.  Just because it’s summer, don’t fall back on the tried-and-true summer barbecue. Some themes you might consider are a Mexican Fiesta (piñatas, taquitos, Corona), Hawaiian Luau (leis, tropical fruit salad, Mai Tais) or a Pooch Party (dogs welcome).  Your food and drinks can all revolve around this theme and it’ll be fun to come up with fun food and decorations to fit whatever premise you choose.

-          Pick your music: Depending on your theme, you can find compilation CD’s for just about any type of party.  Also, mine iTunes for fun songs and don’t be afraid to ask your friends to bring music as well.

-          Send out invitations: These days, it is perfectly acceptable to send out Evites for parties (www.evite.com).  Evite has hundreds of themes and designs to choose from, or will let you customize your own invitation.  It’s quick and easy and economical.  The exception to the Evite rule are more formal affairs like baby and bridal showers.  However, for 30 people on your deck, Evite is a great way to go.

-          Plan your menu: Simplicity is the key here.  You don’t want to be tied to the kitchen during your party.  You won’t get to mingle with your guests and everyone will have fun without you — and it’s your party!  Plan for low-maintenance dishes that do well at room temperature.  Or make sure you have apparatus to keep foods hot or cold as needed.  Choose dishes that you can make ahead a day or two before. You can also ask your guests to bring appetizers or desserts, allowing you to concentrate on the main dishes.

-          Make a list: Know what supplies you’ll need: plates, napkins, silverware, cooking utensils, mesh food covers (for outdoor parties) extra seating and tables.  Don’t rely on your memory to keep it all straight.  Hit up your local party planning store for most of these items.

-          Clean up: Clean up your house and/or yard the day before your party.  If you’ll be out on your deck, sweep everything down, wipe down tables and chairs and invest in some citronella candles. Purchase hostess napkins for the bathroom and leave out plenty of toilet paper so people don’t have to go looking for it at an inopportune time. 

-            Have fun: Most of all, have a great time!

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

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Try It!

Monday, August 9th, 2010

Thyme

Herbs add amazing depth and flavor to any dish and one of the best is thyme.  This delicate herb is great on chicken, fish and steak and can perk up soups, egg and vegetable dishes.  Both fresh and dried thyme can be found at your local supermarket.

There are about 60 types of thyme available, ranging from French thyme (also known as Thymus vulgaris, which is most commonly found), lemon thyme, orange thyme and silver thyme. Thyme leaves are small and curly with an elliptical shape. The upper leaf is green-grey in color on top, while the underside is white.

While all herbs enhance a dish, it is always preferable to use fresh over dried because the flavor is fresher and more intense.  Fresh thyme leaves should be a vibrant green and free from yellowing or dark spots.  If you opt for dried thyme, consider exploring a local gourmet market or specialty spice shop. The selection and the quality will be higher.

Store fresh thyme in the refrigerator and wrap it in damp paper towel. Keep dried thyme in a tightly sealed glass container in a cool, dark and dry place for up to six months.

When cooking with thyme, whether it’s dried or fresh, add the leaves at the end.  Otherwise, thyme’s delicate flavor can be destroyed during the cooking process.

Try thyme in the following ways:

-      Add to your favorite pasta sauce recipe

-      Sprinkle a few leaves on omelets, scrambled and baked eggs.

-      Try it on pinto, black or kidney beans

-      Use it to season stocks and soups

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Top 10 Things You Should Never Serve at a Party

Monday, August 9th, 2010

Besides the holidays, summer is a time where your social calendar is full of parties.  Chances are, you’ll be throwing at least one of these get-togethers yourself and one of the most important aspects to take under consideration is the menu; not only what to serve but what NOT to serve. 

 Chips and salsa, cheese and crackers – even popcorn – are always crowd pleasers.  And always include something sweet and keep the alcohol flowing.

 However, add the following ten items to your list of foods to say no to at party central:

Spinach – Spinach dips are tasty but they have a nasty habit of leaving behind more than a good taste.  Opt for Ranch or Blue Cheese dips instead – less likely to wind up in your teeth.

Fried Foods – Fried foods are yummy, yes.  However, unless you plan to spend the entire party slaving over a deep fryer serving everything made-to-order, skip ‘em. 

Soup – Though you likely won’t be serving soup at a summer soiree, stick to this rule year round. It has to be kept warm, requires actual dinnerware as opposed to easy-breezy paper plates and plastic spoons.  Plus, people will want to know what’s in it and who wants to waste valuable party time explaining the ingredient list over and over again?

 Nuts – Most people have some sort of nut allergy, so keep them in the pantry.

Corn on the Cob – Like spinach, corn on the cob gets stuck in your teeth and worse, requires two hands to eat it.  Try a fresh corn salad instead.  Off the cob.

Garlic – Garlic breath.  Not appetizing.

Raw Onions – See garlic.

Red Wine – Summertime means we’re all wearing lighter colors and a glass of red wine equals disaster waiting to happen.  Plus, certain red wines, such as Cabernet Sauvignon, contains lots of tannins, which make you pucker.

Fish – Same problem as fried foods.  Fish must be eaten quickly or turns to rubber.  A chilled shrimp cocktail would be a better choice.

Canned Olives – Hit up the deli at your local supermarket for big, meaty olives instead.  The canned varieties tend to be skimpy.   Some gourmet stores offer actual olive bars, so go crazy!

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