Fair-Shell And Adieu To You Fair Spanish Ladies!



As it is Shark Week and one of my favorite films/novels is Jaws by Peter Benchley, I thought it would be fun to not only do a video Cooking Adventure, but also a traditional written account of another dish. Therefore, last night after a long day of work, I put my nose to the grindstone and decided to make a recipe that I’ve had my eye on for some time: Mussels in Garlic White Wine Sauce. Yes… It is as good as it sounds. It should be known that since I have a fear of killing crustaceans/living creatures in the pursuit of cooking, I decided to use frozen mussels. They were still in their shells, in air-tight plastic wrap and were just as good as live ones. I also didn’t have to do any de-bearding or washing which is a plus when you work until late and don’t want to do all of that. I suppose it’s cheating but…I don’t really care.

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The Evil Onion Empire

COOKING ADVENTURE # 89: Chicken Spinach Lasagna


This recipe. Oh my freaking word. It has taken me a week longer than usual to just have the right time to sit down and knock this recipe out. Between working crazily on Book 3, working on yet another writing project, work, presentations, birthday parties, and other what not, I wasn’t able to finally complete this one until last night. And, my dear folks, as I’m sure you’re more than likely aware, it didn’t quite come out like it should have due to three cardinal reasons: A.) Laziness, B.) Missing ingredients, and the all popular C.) Time constraints. I really tried my hardest to have everything assembled and to do it correctly. But let’s face it; when you’ve just gotten home after a long day at work, the last thing most of you want to do is slave over a kitchen stove, trying to assemble something that’s going to take another two hours before its done. I didn’t eat last night until close to 10. I basically looked like this. On the upside, I have a bunch of leftovers for the rest of the week. Pluses and minuses, folks. Pluses and minuses.

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Coconut Milk = Eeehhhhwww…

COOKING ADVENTURE #55: Cuban Chorizo Stew

Cuban Chorizo Stew

Part of the fun in cooking is trying new things, including combinations that you wouldn’t often think would go together. I found this fun recipe for Cuban chorizo stew on Pinterest a few weeks ago and decided that I wanted to give it a try. After all, it uses chorizo, which is just short of being the most delicious thing on the planet. (Bacon gets that number one slot, of course.) I wish that I’d paid a little closer attention to the other ingredients that I would be adding to this though… as well as the quantities. This recipe makes a LOT of stew… too much stew for me alone, I’ve realized. I could have had a party with this stuff and still had some left over. But when it comes right down to it, there will always be those times where you’ve slaved your way through most of the recipe only to have this bubbling cauldron of deliciousness staring up at you, steam practically searing your vision despite how wonderful it looks. Then… you add that last ingredient and sure enough, it ruins everything. Coconut milk. Once added, it spurned on this Ernest P. Worrell reaction, one that I reserve for only a few truly gross culinary combos: Eeehhhhwww.

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“Stay sealed, Wontons! That’s your purpose in life!”

COOKING ADVENTURE #20: Gyoza with dipping sauce

My interactions with Japanese cuisine has been rather limited. I’ve had sushi once in my life. I’m not sure it really even counts as sushi. I made it with my class in 8th grade. And even then, I didn’t really do much, other than watch other people strip seaweed pieces from wax paper and wrap up rice, fake crabmeat, and fish eggs in them. I don’t even remember how it tasted.  Since I started my Cooking Adventures, I’ve done something Greek (Pastitsio), Georgian (Shashlyk), Cajun (Crabcakes, Cajun Chicken Pasta), Spanish (Empanadas), Mediterranean (Lemon Almond Cake), and Chinese (Egg Drop Soup). I figured it was time to attempt another Far Eastern dish. Gyoza, a traditional recipe of wontons stuffed with cooked ground meat and vegetables, seemed like the perfect thing to start out with. This dish is also responsible for allowing me to prepare a couple different food items that I’ve had no experience cooking with before. It had an exciting… and daunting task ahead of me.

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Malevolent Chicken Stock Creatures

COOKING ADVENTURES # 10: Chicken Egg Drop Soup

Before I get started on all things chicken, egg, and soup, I have a link for you all. Please do me the favor of clicking on this link. It will open up in a different tab and you will be ushered into what I’ve found is my ideal music for this particular cooking adventure. Enjoy it!

Today’s cooking adventure doesn’t really deserve to be called a cooking “adventure”. No, this was more of a cooking frolic. Frolics aren’t as dazzling and exciting. They are usually done in familiar places and don’t necessarily take as much time. They’re not dangerous or life-threatening. In fact, they sound like something you would do on a Sunday afternoon just before a picnic. But, on some occasions, even the most innocent frolic can hold a surprise.

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Onions are Evil and a Mango is Just Like the Human Body

COOKING ADVENTURES #8: Caribbean Grilled Crab Cakes with Mango Salsa

Folks, I am crying. Contrary to what you might be thinking, I am not crying because of injury. I’m not crying because the recipe was disastrous and I’m not crying because I burned my tongue. It’s the onion. The blasted onion. And it’s not even a whole one either. I should also mention that I finished eating my crab cakes about forty-five minutes ago. I’m in my living room far away from the kitchen and whatever onion fumes may still linger there. I can still taste it though. Like the ghost of onion’s past, it’s going to haunt me and remind me of how bad an idea it was to include it in the recipe, even if the recipe called for it. Of all the times I decided not to take my own advice… grumble, grumble…

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