Frank Perdue

Frank Perdue was a long-time president and CEO of Perdue Farms, the leader in the Eastern United States in chicken production.  Perdue Farms is also known globally for its quality, service, and reliability in food and agricultural production rooting back to Perdue’s leadership, hard work, and focus on quality and that of his father Arthur, the original founder of the company, which started out with a small flock of chickens.

Franklin (Frank) Parsons Perdue was born on May 9, 1920 in Salisbury, Maryland to Arthur and Pearl Perdue.  As a very young boy Frank loved helping his parents with the chickens at their then fledgling company.  When he was ten Frank had his own flock of fifty laying hens, which earned him many awards in 4-H and around $20 a month.  However, this shy reserved young man had no interest in entering the business world and was really not one others would pick out as a future business leader.  Frank was very interested in baseball and dreamed of a career playing professionally, however he did not have the talents necessary to make that dream reality, which he soon realized.

Perdue attended college at Salisbury State Teacher’s College, but a farm boy at heart, returned to his father’s company in 1939, at the age of 19 and became the company’s third full-time employee.  The company began growing by leaps and bounds as the United States recovered from the Great Depression and the demand for eggs increased significantly.  Perdue and his father decided that they could increase profits by focusing on meat production as opposed to egg production.  This turned out to be a very good move and by the time Frank took over his father’s company at the age of 32 in 1952, it was earning over six million dollars per year.  At that time Frank had only just begun implementing strategies to grow a poultry empire, what Perdue Farms would originally become.

Over the next few decades, Frank invested in grain facilities, feed mills, soybean refineries, and processing plants that allowed the company to continue to expand.  He came up with the idea to put marigold blossoms into a specially formulated chicken feed to give the skins of his chickens a distinguished yellow hue to make sure they stood out from what was produced by his competitors. Frank commited himself to sales and traveled up and down the Eastern Seaboard promoting his chickens and products.  He personally attended supermarket openings and later headed a famous advertising campaign that couldn’t help but draw the public in and believe in him, his company, and his products. He often visited chicken farmers and was a person who was well-known by many, he related to customers and potential customers on a personal level, something the public really admired.  Frank always wanted be at the top of the poultry industry, he was never satisfied with second place and worked tirelessly to prevent falling from the top.

Frank married three times and had four children and two step-children.  His son, Jim, succeeded him as president and CEO of Perdue farms in 1991.  In his later years, Frank suffered from Parkinson’s Disease.  He passed away on March 31, 2005 after a brief illness and will always be associately closely with the success of his family’s company.

Reference:
1. Frank Perdue
2. Following a brief illness, Frank Perdue dies at age 84 – Apr. 1, 2005
3. http://www.perdue.com/
4. http://www.fundinguniverse.com/company-histories/Perdue-Farms-Inc-Company-History.html
5. http://www.notablebiographies.com/newsmakers2/2006-Le-Ra/Perdue-Frank.html

Fall Squash Soup

After hot summer days are gone it is time to replace cold soups with excellent warm soups. 

In fine, warm and fragrant soup that keeps us warm, comforting, helping establish inner balance and lubricate our metabolism, are also some of the following ingredients: oil, onion, garlic, pepper, parsley, celery, potatoes, or foods that you use for thickeners, cream, sweet or sour, bacon, cheese with mold or Parmesan, stock based on meat, fish or vegetables, as an alternative to wine broth, beer, even yogurt, fruit and vegetable juices, vinegar to intensify the flavor, wine, sherry, lemon juice, ginger, curry, dill, lemon grass, mint and many other foods.

EGZOTIC FALL SQUASH

Ingredients:

50 grams of squash (roasted)

3 medium potatoes

1 carrots

2 cloves of garlic

5-7 dg butter

1 tea spoon of flour

8 dl of coconut milk

3 dl water

3 cl cream

5 dg Parmesan

few drops of pumpkin seed oil

nutmeg

salt, pepper

Preparation: 

1. Clean, dice squash and roast it (in oven 15 min on 200).

2. Meanwhile clean other vegetables (potatoes, carrots, garlic) and slice in medium big slices.

3. Melt butter and put fry the vegetable on high fire around 10 min, then remove them all on one side of the pot and in empty part put a spoon on flour mixed with butter (what left from vegetables) and let it fry for 1 minutes. Don’t let it burn.

4. Pour the cold milk and stir a hand whisk to get a pretty equal mix without lumps, then add milk, water and cream as well as roasted squash from the oven.

5. Boil for another 15 minutes,then close the fire and add pumpkin oil, nutmeg, salt and pepper to taste.

6. When it cools down put in blender and mix it. Serve it and top it with Parmesan cheese. 

Tips: If you can not bake a squash, then fry it on pan as the rest of the vegetables.

The finest selections of thick soup can have a flavors very different depending of herbs (parsley, bay leaves and thyme) or stock we use. Each can individually ad other tips of herbs but any of the squash soup is irresistible.

If you want finer thick soup, chopped ingredients once again squeezed through a fine strainer or kitchen strainer.

To prepare the vegetable stock, use water from cooking potatoes or one that is left of blanching vegetables.

For an excellent thick soup, you’ll benefit from the foundation of meat, fish or vegetable.

Preparation of thick soups often starts with roux (browned flour on oil or butter) and the finely chopped vegetables (mostly onions, carrots and celery), which gives the soup after density. In some cases to the soup is added a teaspoon of flour and the ingredients (carrots, onions) are cooked together with potatoes to give a soup required density.

Thick soups prepare slowly over low heat, until all the ingredients are not linked.

Contributions to the thick soup, as decorative items can be dried garlic bread, cheese, deep fried vegetables (pumpkins, carrots). They are not necessary, but will serve as a decorative accessory. 

.

Reference:
1. Butternut Squash Soup II Recipe – Allrecipes.com
2. Butternut Squash Soup Recipe : Food Network Kitchen : Food Network

Facts about Ice Cream

One of the most diversely flavored frozen desserts in the world, ice cream is available in variety of flavors including blueberry, vanilla, chocolate, mango and what not. With a choice of coating of chocolate and strawberry layer, or just bits of mints and cashews dancing over the top of the ice cream, it is no surprise that the moment a person licks this treat for the first time, the sweet temptations and the divine taste of heaven imprisons oneself into a fantasy of endless sensations.

The origins of ice cream are still debated upon. However, archeologists have found evidences that have provided clues to the evolution of the most scrumptious treat ever. In the Persian Empire, people poured grape juice over the cold and chilling snow and used to enjoy it as a treat to beat the summer heat. Snow was usually taken fresh from the ground or was stored in underground ice chambers called “yakhchal.”  In 400 BC, they invented a new frozen treat for loyalty made of rose water, vermicelli, tossed with ice, saffron, fruits, and other vegetables. 

Romans too enjoyed a similar frozen treat. Emperor Nero was known for sending slaves to the mountains to fetch ice and snow, to be flavored with honey and nuts, and tossed with fruits. The Chinese in 200 BC used to enjoy a treat which was a mixture of frozen milk and rice. However, it was the Arabs who pioneered the use of milk as a major ingredient, and used to sweeten the dish with sugar rather than traditional juices, thus providing a path towards the commercial production of ice cream. By 10th century, ice cream was widely available in major Arabian cities including Cairo, Damascus, and Baghdad.  The Mughals and the Italians are also credited with the development of ice cream. However, ice cream recipes first started to appear in the eighteenth century.

Traditional ice cream had been there before the invention of refrigeration. During those times, ice cream was indeed a luxury for the elites.  Ice was cut from frozen lakes and stored in holes in the ground or wooden frames which were insulated by straw.  Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was known as the pot-freezer method and was quite popular amongst French confectioners.

Ice cream went into mass production quite soon after that. In 2009 alone, over 1.52 billion gallons of ice cream was prepared in USA. Low fat and nonfat ice cream accounted for 26.2 percent of the entire frozen dairy product market in the same year. That year, ice cream exports of USA touched over 59500 metric tons which had worth over $63 million.

Ice creams usually have between 10% to 16% milk fat.  Thus, one can bet on an ample calorie intake with just one helping of  ice cream. Even low fat and non-fat ice creams also usually have 150 calories.  It would be interesting to note that it takes 12 lbs. of milk just to make one gallon of ice cream. One can imagine the amount of milk used in creating the largest ice cream sundae in Alberta, Canada, which weighed over 27 tons! (That is over 54000 pounds!) This challenge was accomplished by Palm Dairies Ltd of Canada in 1988. Carvel Ice Cream Factory, on occasion of their 70th birthday, took a similar challenge and made the largest ice cream cake in the world, which had measured  in at an astounding 12096 pounds! Similar projects were completed by many competing industries including the largest ice cream scoop pyramid and the largest ice cream sandwich.

Ice cream indeed has become the most favorite desert and has left its mark in the entire evolution of mankind.  For some, the ice cream craze reaches to the extent when 13% of all interviewed men and 8% of all interviewed women have admitted to licking their ice cream bowls clean due to the indulgence the ice cream offers them. 5% of ice cream eaters even share it with their pets. However, the fun facts of ice cream can never be limited to numbers or statistics. Beyond that, the words which can describe the true feelings, pleasures and temptations of eating an ice cream are not found anywhere in any of the dictionaries.

Reference:
1. Ice Cream Facts – IceCream.com
2. Fun and Interesting Facts about Ice Cream – Ice Cream History

Fish Seafood Recipes

Have you ever indulged in a rich and beautiful lobster pot pie? If you have, then you know just how good this sweet meat tastes in the creamy goodness and buttery crunch of a delicious pot pie. If not, then maybe its time for you to indulge in this elevated comfort food. There’s a variety of great recipes out there, but I usually say to start off with one the basics. After you’ve made and perfected a more basic recipe, then you can start to experiment from there.
Here’s a good one that I recommend:

Crust:
3 cups All-purpose flour
tsp salt
1/2 cup shortening
cup cold butter, diced
to 2/3 cup ice water
1 egg, beaten
Kosher salt, to sprinkle

Filling:
cup All-purpose flour
1 sticks butter, unsalted
1 Yellow Onion, medium dice
5 cups Chicken Stock
8 oz. pearl onions, frozen
2 cups Carrots, blanched, medium dice
8 oz. Fingerling potatoes, cut ” segments, unpeeled
12 oz. peas, frozen
16 oz. Lobster meat, cooked, shelled
cup heavy cream
1 tsp saffron
tsp thyme
TT, Kosher salt and Fresh ground pepper

For the crust, combine the flour, salt, shortening and butter in a food processor and combine until the fat resembles peas mixed into the flour. Then slowly drizzle in the water as the processor is going until the mixture forms a ball. At this point, remove the dough from the processor and put on floured counter top. Kneed just a few times and roll up into ball and wrap in plastic. Place the dough into the refrigerator for about a half an hour to let the gluten rest before rolling it out.

In the mean time, you can now work on the filling. Start by sauting the medium dice onion with the butter in a 6 qt. pot. Slowly stir in the chicken stock and allow to warm through. Add the carrots and potatoes now. Allow to simmer for about 15 to 20 minutes while stirring occasionally with a wooden spoon. The sauce should be nice and thick at this point and the vegetables almost cooked through. Add the frozen peas and pearl onions and allow to warm through, about a few minutes. It’s now time to add your herbs and seasonings the thyme, saffron and salt and pepper. Taste the sauce to make sure it’s properly seasoned even after seasoning. If it is to your satisfaction, ladle into 4 small ramekins for individual servings or into one large pie dish for a shared pot pie.

Take your pastry dough out of the refrigerator and roll out. Cut into a circumference about 1 inch larger than the circumference of your ramekins or pie dish. Place dough on top and tuck in on the sides, all along creating a decorative border as you go. Brush top with egg wash and sprinkle with sea salt. Using a pairing knife, cut 2 or 3 vents into the dough to allow steam to escape.

Place pies on a sheet tray and cook in a pre-heated 375 F oven for 35 to 45 minutes or until top is flaky and golden brown.

For this special recipe, I would recommend an earthy and acidic Sauvignon Blanc. This varietal is normally a medium-bodied, crisp white wine that is great with rich foods and sauces. Its notable acidity cuts and contrasts well with such dishes. Its herbaceous flavor profile also enhances a dish like the beautiful lobster pot pie we’ve created for this special occasion. Bon appetite!

Reference:
1. Seafood Recipes – Allrecipes.com
2. 25 Best Seafood Recipes – Cooking Light

French Cheese

There are many types of cheese that the French make.  They each go best with different foods.  They all have a unique taste.  The cheeses are made with either cow’s, goat’s, or sheep’s milk.  Here are several different types.

Beaufort Cheese

Beaufort cheese is named for Beaufort, a small town in the French Alps.  It is made with milk from cows that feed only from natural pastures.  This cheese is aged between four and six months in a cool mountain cellar.  A wheel of Beaufort cheese is usually between eighty and ninety-nine pounds and is made from about one hundred and thirty gallons of milk.  It is richer and creamier than other mountain cheese and smells like butter, milk, and honey.  This type of cheese tastes best with smoked salmon.  It melts easily and is good for sandwiches and fondue.

Cantal Cheese

Cantal cheese is one of France’s oldest cheeses.  It is named after the mountains in Auvergne, where it comes from.  The milk is first warmed to ninety degrees, then pressed to separate the whey.  Then, during the eight hours that it is left, lactic acids develop in the cheese.  Then, three or four more times, it is salted and pressed again.  Cantal cheese sets between one to six months, depending on how old one wants the cheese.  This cheese tastes stronger, the older it gets.  The taste is a nutty flavor.   It goes best with nuts or fruits and in salads, soups, fondues, or gratins.

Camembert Cheese

Camembert cheese is one of the most famous of French cheeses.  It is named after the village where it was first created.  When the cheese first starts to age, it is crumbly.  Then it gets creamier.  Legally, it must age at least twenty-one days.  Camembert cheese tastes delicately salty, and the paste should look like it is clear yellow.  It is usually eaten with baguette bread, but is also good with fruit and nuts.  It is best to eat the cheese when it is at room temperature.

Epoisses Cheese.

Epoisses cheese was first made by monks in the heart of Burgundy, France.  The milk is taken from cows that have fed for three months on the grasses of Burgundy.  First, salty water is used to wash the cheese.  It is stored in a humid cellar, where after one month, it is washed with a mix of rain water and Marc de Bourgogne’s spirit two to three times a week.  Epoisses cheese has a powerful rich salty and creamy flavor.  The smell is very pungent.  It is best eaten with raisin bread.

Aisy Cendre Cheese

Aisy Cendre cheese is made from Epoisses cheese.  Some young Epoisses cheese is salted and washed with Marc de Bourgogne.  Then for one month, it is buried in oak ash.  Its center is white and almost unripe.  The cheese tastes strongly of hazelnut and walnut.  It is best eaten on a cheeseboard.   

Banon Cheese

Banon cheese is made mostly of goat’s milk, but has a little bit of cow’s milk added.  It is usually allowed to premature for one to two weeks, during which time it is salted.  Then it is washed with a local Marc de Bourgogne and enclosed with chestnut leaves.  Straw or raffia is used to tie the leaves on.  The leaves help keep the cheese fresh over the winter.  The flavor of Banon cheese is fruity and woody.   The cheese is creamy and best after having been ripened for several weeks.  It is good to eat with fresh fruits. 

Roquefort Cheese

Roquefort cheese has been around for a long time.  Pliny the Elder, in 79AD mentioned it’s rich smell.  Red Lacaune sheep that feed on the grasses of Rouergue, Causses in the Aveyron give the milk that is used for this cheese.  For a minimum of four months, the cheese matures naturally in the caves of Roquefort-sur-Soulzon.   It tastes creamy and soft and is very good when eaten with nuts and figs.

There are many other varieties of French cheese.  You can read about them at http://www.cheese-france.com/.   Be sure to buy some different French cheeses and try something new.

Reference:
1. List of French cheeses
2. French cheese – Cheeses of France – a short guide – About France

Eating Fish is Good for your Brain – Yes

You might have been told by your parents when you were a kid that fish is good for your brain. Indeed, they are right as pointed out by researchers and is confirmed by Dr. Andrew Weil, a clinical professor of medicine at the University of Arizona, in his article on time.com. According to the article, fish contains omega-3 fatty acids and especially the one known as docosahexaenoic acid (DHA) is essential for the cell membranes of the brain. Without DHA, the brain can be weakened and be more vulnerable to diseases.

According to Dr Weil in his article, the Japanese consume more fish than the north Americans. This may be partly due to the fear of certain fish are contaminated with mercury and other toxins. To solve the problem, Dr. Weil suggested that one can get omega-3 fatty acid from fish oil products like cod liver oil which is safer for consumption.  High dosage of omega-3, according to the doctor, has been used to treat various disorders including attention deficit disorder, bipolar disorder, and autism. As mentioned in an article on Psychology Today, Andrew Stoll, director of the psychopharmacology research lab at McLean Hospital in Belmont, Massachusetts, believes that fish oil may help make bipolar and unipolar disorder more bearable. Canned Sockeyes Salmon, as pointed out by Dr. Weil, has one of the best source of omega-3 acids.

Dr Weil pointed out that a certain fruit or vegetable like walnut, hemp or flax also contains omega-3 fatty acids but a fish, in general,  has more. This is confirmed by Alice H. Lichtenstein, a professor at Tufts University in Massachusetts, who is also the vice chair of the American Heart Association’s nutrition committee. According to the doctor, a walnut, hemp, or flax supplies a short-chain compound known as ALA that must converted by the body into DHA.  He warned that the omega-6 fatty acids found in certain processed food can interfere with the conversion. Therefore, it is better to consume fish as one of the omega-3  fatty acids is the DHA itself.

According to the article on Psychology Today, the omega-3 fatty acids found in a fish help maintain the cells of the brain and neurotransmission fluid. According to the article, fish is recommended because only seafood contains both DHA and  eicosapentaenoic acid otherwise known as EPA. It also pointed out the eating 3-ounce Atlantic Salmon can help a person to get 1,500 mg of omega-3 fat.

The article on Pyschology Today as pointed out the among of omega-3 acids available for our bodies to use depends on the amount of Omega-6s, Omega-3s, and how much alpha-linolenic acid (LNA) that can be found in flax seeds and plants with leaves is converted to DHA.

Reference:
1. Food for Thought: Can what you eat affect your brain health …
2. Can Eating Fish Really Improve Your Brain? | Healthy Eating | SF Gate

Facts on Nettle

There are about 500 – 800 species of nettle in the world (it all depends who’s counting), most of which occur naturally in tropical regions. They are mostly herbaceous plants but there are a few small shrubs and trees. Male and female flowers are usually on separate plants. Nettles belong to the family: Urticaceae and many have specialised stinging hairs, giving rise to the common name of the plant that most people are familiar with – the stinging nettle.

Commercially nettles are important for the production of fibre (genus Boehmeria), as novelty pot plants (genus Pilea), as a medicinal herb, and as a vegetable for cooking (genus Urtica). In agriculture, nettles are considered weeds but they are now intensively investigated as an alternative crop in many areas that are suboptimal for food crops.

FIBRE
Nettle was the fibre of choice before cotton became widely used. It is reported that uniforms worn by Napoleon’s army were woven from nettle and the German army in WWI also had to resort to nettle uniforms. In Scotland, it was used for tablecloths and sheets and was known as “Scotchcloth” in England. Today, handbags made from nettle fibre can be bought on the internet (http://www.greenol.co.uk/nettlebags.php). Nepal, particularly, has expanded it’s nettle industry and is selling nettle products as “Allo” cloth.

Nettle fibres are hollow and the air trapped inside contribute to insulation. It is stronger than cotton, but the real attraction of nettle for the textile industry is that it’s production is more environmentally friendly than cotton. Cotton accounts for 20% of the global usage of pesticides.

NOVELTY PLANT
Various Pilea species are known as aluminum plant or watermelon plant, artillery fern, friendship plant, and creeping Charley. They do not have the stinging hairs and are grown for their foliage (velvet or “quilted”; burgundy or silver), and as a basket filler or for a terrarium.

MEDICINAL
Stinging nettle has been used for centuries to treat rheumatism, arthritis, gout, eczema and anaemia. Today, it is recognised as a diuretic and therefore used to treat urinary tract infections and kidney stones. The anti-inflammatory properties of the leaves have also been recognised as effective in treating pain resulting from arthritis and the symptoms of certain kinds of hay fever. The root extraction seems to be particularly effective in treating inflammation of the prostrate (prostatitis) while a condition known as benign prostrate hyperplasia is more effectively treated by the leaf extraction.

Nettle leaf tea is believed to be a great hair tonic to enhance the natural colour of hair and is also recommended for those who are suffering from parting and/or abandonment, as well as those “who are often in conflict with others”.

It is cautioned that nettle taken orally can cause miscarriage while creams or other applications to the skin can cause an allergic reaction. It may also cause lowered blood pressure and heart rate.

CULINARY
Nettle leaf is rich in minerals, chlorophyll, amino acids, lecithin, carotenoids, flavonoids, sterols, tannins and vitamins (especially vitamin C).

The young leaves can be cooked like spinach, made into a soup or incorporated into risottos, pasta, and frittatas. Leaves should not be picked in autumn because the crystals causing the sting are then at their most abundant, and ingesting it can damage the kidneys. For the same reason older leaves are to be avoided (they also tend to taste bitter).

Cooked nettle leaves are good with poached eggs and were used to make nettle pudding and nettle beer. In fact, nettle pudding was declared Britain’s oldest recipe, dating from 6000 BC (Daily Mail, Sept 2007).

Nettle tea is mostly imbibed for medicinal benefits but also to enjoy as a drink, combined with honey and cinnamon.

Sources:
http://www.swicofil.com
http://www.newint.com.au/shop
http://www.nettles.org.uk
STING Project, De Montfort University, Leicester, UK

Reference:
1. Common nettle Facts – Soft Schools
2. Ten things you (probably) didn't know about nettles | Countryfile.com

Free Food Coupon for Arbys Roast Burger

Arby’s restaurants recently had a promotion going where you get one of their new Roast Burger’s free with the purchase of a drink. You’ll need to go to their website and print off the coupon if the promo is still going on. The free food promotion ends on different dates for different locations so be sure to check the expiration date on your coupon.

There are 3 different varieties of the Arby’s Roast Burger. There is the All American, which has thinly sliced beef on a bun with lettuce, tomato, pickles, onion, ketchup, mustard and special sauce. Then there is the Bacon and Blue which has thinly sliced beef on a bun with bacon, blue cheese spread, lettuce, tomato, and onion. The third variety is the Pepper Bacon, which has thinly sliced beef on a bun with pepper bacon, cheddar cheese, lettuce, tomato, and onion.

I chose the All American because I’m not a bacon fan. The taste of my food was good, and the “special sauce” had a BBQ flavor that reminded me of an old-fashioned Burger King flame grilled whopper – when they first came out and still tasted good. I can’t stand Burger King anymore though. But … let’s get back to the Arby’s burger. It was surprised that is tasted so good. The bun was nice and soft, ingredients were fresh and plentiful. It could have used some cheese, but I was quite happy with it overall. The sandwich was so big I could barely eat all of it. I visited the restaurant right at the height of the lunch hour rush too, and usually during rush hour fast food tends to be served cold or the portions are smaller than normal. Neither of those things happened on this visit.

If I remember correctly, the price for the sandwich would have been about $3.65 if I had paid for it out of pocket. The small drink cost me $1.69 with tax. So all I paid was the $1.69 because I had the free coupon. Not bad for a burger and drink! Overall, I enjoyed my meal and would order this menu item again when I’m in a hurry and want fast food.

As for the nutritional facts of the burger, the All American Roast Burger has 420 calories, 18 grams of fat, 6 grams saturated fat, 1 gram trans fat, 1390 sodium, 46 carbs, & 40 cholesterol. So it’s not the healthiest fast food out there, but based on taste and freshness alone, I would recommend the Arby’s All American Roast Burger. You can check out the nutritional facts of the other menu items on the Arby’s website at www.arbys.com/nutrition/nutrition_info.pdf.

Reference:
1. Arby's | Deals
2. Arbys Coupons & Printable Coupons 2016 – Groupon

Easy Summer Stir Fry

Isn’t it hard to figure out what you want to eat in the dead heat of the summer?  It seems like the heat causes you to lose your appetite.  I have put together one of my family’s favorite summer recipes, it is quick and easy!  It is also very tasty!  
Half Kielbasa Stir-Fry

1 Pack of Polska Kielbasa
7 Potatoes
1 Jalapeno
1 Habanero
1 Bell Pepper
1 Sweet Onion
2 Cloves of Garlic
Vegetable Oil
Salt & Pepper

First, we like to grill our kielbasa (cut in half long ways), you can do this too if you like grilled kielbasa, if not you will need 2 skillets.  Cut the Kielbasa in half (long ways) then into small wedges.  Throw it into your skillet over medium heat, stir often.  Your kielbasa will be done once it is starting to brown.
Next you will need to pour the vegetable oil into a skillet and allow it to heat on medium heat.  While this is heating, prepare your potatoes by washing them and cutting them into thin slices.  Place all of the slices in a large bowl.  Now, cut your bell pepper into thin slices, dice your onion, and mince the 2 cloves of garlic, add all of these to the bowl. 

Now to the heat!  *Put on some gloves, the first time I made this, I made the mistake of handling habanero and wiping my face, believe me, it burnt!*  You will need to cut your jalapeno in half, then cut that half into very thin slices.  We only use 1/4th of the habanero but cutting the tip off, taking the seeds out, then dicing it into very small pieces.  Throw your jalapeno and habanero into your bowl, add a pinch of salt and pepper, then toss it all together.  Put the inexpedience in the bowl into your skillet with hot oil, and begin frying your potatoes.  The frying should take about 20 minutes, the potatoes are done when both sides are golden brown.  Once these are down, have a bowl ready with a paper towel in it (to soak up the grease), use your spatula and get all of the potatoes and peppers out and place them all onto the napkin.  Add a little more salt and pepper.  You can toss all of this together with your kielbasa or you can serve the kielbasa on the side!  

The kick of the peppers in this meal make it delicious, it has the right amount of heat!  It makes a great quick and easy stir-fry like meal!

Reference:
1. Summer Stir-Fry | The Pioneer Woman
2. Summer Garden Chicken Stir-Fry recipe from Betty Crocker

Drink Recipes Kamikaze

The Kamikaze is one of those drinks with a bizarre name that seems to suggest worse than the drink actually delivers.  The drink itself is actually extremely refreshing – like a bite-size Margarita – and takes its name not from the Japanese pilots, but from the original Japanese meaning of the word; ‘light wind’.  Sometimes, the drink is referred to as the ‘Bullfrog’.

♦ Method

In its purest form, the Kamikaze is created as follows:

1 shot Tequila

1 shot Triple Sec

1 shot Lime juice

For the best results, use 100% agave tequila, which are a bit more costly but worth it.  The lime juice really must be freshly squeezed; to add to the depth of the drink.

To create the Kamikaze, chill an Old Fashioned glass and then combine the three ingredients in a cocktail shaker and shake over ice.  Fill the Old Fashioned with ice (so cold it’s sticky to touch) and fine strain the cocktail into the glass.  Garnish with a wedge of lime and it’s ready to serve.

♦ Variants         

There are dozens of variants on the Kamikaze, the most common being to substitute tequila with good quality vodka.  A ‘Blue Kamikaze’ can be made by substituting Triple Sec with Blue Curaçao.  The standard drink can ‘lengthened’ by serving in a Collins glass and topping with soda or lemonade, however my personal favourite is the ‘Mini-Marg’ or Kamikaze Shot:

1 shot 100% agave tequila

0.5 shot Triple Sec

0.5 shot Lime juice

To prepare this, simply stir or shake the ingredients over ice and strain into a shot glass.  Serve, then prepare more.  This shot can also be prepared using vodka.

In any variation, the Kamikaze is a delicious and simple drink.  Maybe the name is quite apt after all, as when it comes to cocktails, ‘delicious’ and ‘simple’ is a deadly combination!

Reference:
1. Kamikaze (cocktail)
2. Kamikaze Shot and Cocktail Recipe – Liquor.com