Logans Run Street Fight - PILOT

Date Like A Chef 2 Steak Night

https://www.youtube.com/watch?v=itEO99Mfl4Y

Dating Tips with Chef Logan Guleff.  This is Number 2 in the series of #DateLikeAChef.

Steak Night !!!!!

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Date Like A Chef : Ordering First

https://www.youtube.com/watch?v=Hc5eNcgu0Ac

What's Cooking? An Interview with teen celebrity chef, Logan Guleff!

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Instagram, Facebook, YouTube, and Vine.

Pasta with peas

Pasta with peas is a classic spring dish. Since spring is just around the corner, now is a great time to start to switch your cooking style from the hearty winter meals to a lighter fresh spring feel. One of the best transitional recipes is pasta with peas. It is a timeless tasty meal but what makes it so incredible? When looking the recipe it seems very simple.

•       ½ pound of your favorite pasta
•        1 cup of fresh peas
•       3 Table spoons of butter
•      1 clove of garlic or 2 cloves depending on how garlicly you like it
•        Juice of half a lemon
•       ¼ of a cup of pasta water
•        Parmesan for garnish
•       Salt and pepper to taste

Serves 4, cooking time 30 minutes.

The first step is to put a pot of water up to boil and add some salt to the water. Once the water is boiling you add in the pasta, and depending on the type of pasta either fresh or dried it could take anywhere from 3 minutes to 20 minutes to cook the pasta to an al dente texture. While the pasta is cooking you can start the sauce. For the sauce you melt the 3 tablespoons of butter and then add the clove of diced garlic or more depending on personal taste. After a minute or two then you add the peas and cook them for about 3 minutes, then you add in the ¼ of a cup of pasta water stir, and finally toss the pasta in the sauce and then plate. Once plated garnish with grated parmesan and salt and pepper.

At first glance this recipe may seem a bit simple, there isn’t any extreme prep, no days of waiting, no super expensive equipment, and that’s because it’s one of those recipes that is incredible from fresh ingredients and love not an arduous process. It is also done in around 30 minutes. It is this simplicity that makes the dish incredible. The chef tip to anyone cooking it, is that the ingredient quality is everything. Since there are so few steps and ingredients it really relies on ingredient quality and freshness to make it exquisite. 

One of the easiest ways to get great quality ingredients is to simply grow them yourself! Peas are super easy to grow and don’t take up a lot of space. All you really need is a window box, some seeds, and something for the peas to grown on. Also growing peas is pretty inexpensive and fun. However if you don’t have much success gardening like myself then you could go to the farmers market and buy them there. I like to use the Parmesan Reggiano from Italy it has the best flavor and I always have a chunk in my refrigerator.

 The pasta I used was a really fun curly spaghetti aka canule, you could use what ever your favorite pasta is or you could even make fresh pasta. Mini farfalle would be a super cute pasta to use. You could also add your favorite herbs either in the sauce or as a garnish. Almost any herb would work especially a mint, curly parsley, thyme, or basil. The type of salt you use is very important, kosher salt is generally a standard in every professional kitchen because of its perfect sized flake and its even salinity, it is one of the salts I prefer to use. The other salt that is a good option is a finishing salt for a garnish situation, the standard finishing salt is fleur de sel, a wetter French salt with a very pretty look and feel.

So spring into a new style of cooking and give this recipe a try. The light simple timeless recipes are perfect for spring especially when you can use super fresh ingredients, most of which you can grow yourself!

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Sunrise Memphis

A new breakfast restaurant called Sun Rise opened in the old Neely's BBQ building on Jefferson. The chef in charge is none other than Ryan Trim, chef and co-owner at Sweetgrass. His menu is a bit interesting, it has a lot of unexpected dishes. For those unadventurous souls the breakfast classics are on the menu.  The art and ambiance is down home and rustic.

I ordered the rice bowl, Mom ordered the biscuit bacon and egg sandwich, and Dad ordered the Italian roast beef sandwich. Having a rice bowl for breakfast was quite the experience. It contained pork slices that were really good, they had a nice teriyaki glaze that was well balanced between spice-soy-sweet. It was a stellar glaze. 

The rest of the components were nice nothing too special. Just rice, kimchi, egg, chopped scallion, and carrots.


Dad's sandwich was good, they used strange bread it was a bit dense, but it held up to the au jus quite well.
  The flavors were ok, it could have used more herbs or spices on the meat. Mom's biscuit was also a bit dense, and the bacon was well bacon hard to say anything bad about it.
Sunrise is open from 5am to 3pm everyday. 

Breakfast is one of those meals that is a real treat at a restaurant, just like appetizers or dessert.

Love the cabbage,
Logan.

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The Pig and Pint

On a recent trip south I asked Siri for the best restaurant near me and she recommended the Pig and Pint, in Jackson Mississippi.
The premise of the place is a new spin on BBQ and beer. Now I'm too young to drink so ask Mom about the beer. I ordered the bacon melt, the pork belly corndog, and the fried green tomatoes.
The sandwich was really good, it had some slightly acidic collard greens in it that helped balance out the richness of the brisket and pork belly. It was also served with comeback dressing. It was a sophisticated melt and the comeback dressing made me want to "comeback".


Now, on to the pork belly corndogs, for corndogs they were alright.  The rich sweet batter and the pork belly had a good contrast.  I think the pork belly could have been rendered just a bit more. The star of the dish was the dipping sauce. It was a smoked tomato ginger jam that was truly incredible. 

The fried green tomatoes followed the same path as the corndogs. Solid but awesome once you dip them in the tangy sauce. The corn coating was light and crips, all in all a solid fried green tomato.

The Pig and Pint made a really good lunch. I loved how they are trying new things with classic old flavors and the rows upon rows of trophies for bbq garuntee a good lunch. I wouldn't get those corn dogs again but there are other things calling my name.
 I hope to head south again soon and I know I will stop back. 

Thanks, Siri!

Love the cabbage,
Logan.

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