Dish It Out!’s Blackening Seasoning Recipe.

This recipe is an improved version of the DCS we have used in past recipes. Cajun and Creole Cooking calls for this time and thyme again. We love it on scallops, chicken, fingertips etc. You can vary the amount of salt to taste. We make it in a large amount and keep in a jar next to the stove. The recipe is similar to Chef Sunil’s at the Temple Of The Unusual (Creative Cooking

Sorry, Charlie

Ahi Tuna Sammich

, Westbrook, CT) but not exact as he won’t part with it. Rightfully so.

  • Dish’s Blacken Thyme Affair:

  • 2 T onion powder

  • 2 T garlic powder

  • 2 T dried oregano

  • 2 T dried basil

  • 1 T dried thyme

  • 1 T black pepper

  • 1 T white pepper

  • 1 T cayenne pepper

  • 1/2 T chili powder

  • 1 T fennel seeds

  • 4 T paprika

  • 4 T kosher salt 

Tasty & Refreshing; It’s Dish It Out!!!

And Now, A Word From Our Host Being…..

The link to our campaign

Our First Indiegogo Campaign!!

Greetings & Salutations to all our friends & family & fans!

We are embarking on our first crowd funding campaign to create the Third Season of Dish It Out!! Your support for the past two seasons has nurtured our incredible cooking series that’s –

“….one part talk, two parts cooking, three parts garlic.”

Funk It Up With Dish!M

Funk It Up With Dish!

please share wide & far! No amounts too small, unless it’s garlic and every bit helps, unless it’s cayenne.

 

(click image to go see our Indiegogo )

DIO! Brides! Yoga! Lululemon!

We are on location! It’s a stretch, literally. Post yoga class come mix with elite vendors for the wedding of your dreams. DIO! Catering can make your rehearsal dinners performance ready, boutique weddings swoon, grand openings exalt. Just give us a call. We love to talk almost as much as we love to eat. (click thru for more info ala lululemon) (say that 3 X fast)

We'll be Out, Dishing and Catering.

We’ll be Out, Dishing and Catering.

Meat. Jeff Parker. Meet Jeff Parker.

A long time ago, in a backyard far far away, an alliance was formed. Formed over cupcakes. We had arrived at a holiday barbecue with lots of interesting people to meet. Meet over meat, how sweet. We were admiring these perfect Hostess cupcakes that someone had on a tray as dessert. Really ingenious, un-wrap some favorite childhood snack for everyone and present it on a fun tray for your party guests. Saves time, and sweat. Ha Ha. When we met the fella who brought these treats we were floored to know that they were indeed MADE BY THE CHEF. They were perfect to the eye, easily mistaken for the lunchbox staple. Who was this chef? A Hollywood make-up wizard? We weren’t far from the truth, Jeff Parker makes the delicious, gorgeous.

Jeff cries, "Fowl".

Jeff cries, “Fowl”.

Jeff Parker is the founder, guy in charge and head dishwasher of Food Crew,  a great outlet for the man whom teachers remarked, “he’d be a great student if he could sit down and shut up.” Food Crew creates amazing food and beverage recipes,  styles food for television and print, teaches workshops and writes about food. Playing with his food at an early age brought inspiration to this artist. Imagine Food Crew to be a culinary trek through the Emerald City; their wares are bound to be tasty, pretty and capable of making even witches drop by.

Like so many chefs, Jeff’s passion for cooking came about as a child watching The French Chef with Julia Child and Graham Kerr as The Galloping Gourmet. This and a fair amount of pulling out pots and pans and playing “Grocery Store”.  Jeff cut his teeth in this mother’s spice cabinet, creating delicious food and big bold flavors…something that today is still his culinary signature.

Very Hands-On, Jeff Parker

Very Hands-On, Jeff Parker

All that “Grocery Store” visualization came to light when Jeff opened the country’s first low-fat restaurant and grocery store, Fresh Start Market in Dallas, TX in 1993. An immediate success, Fresh Start attracted loyal fans and international media attention, including a segment on the newly born TV Food Network.

Los Angles welcomed Jeff to their exploding food community. In 2003, Jeff Launched On The Range, a personalized home chef service featuring fresh, appetizing and nutritious meal plans. Jeff soon cultivated a trove of busy hungry professionals and families that “ate up” On The Range.

ready for camera

ready for camera

On The Range became Food Crew to house Jeff’s growing involvement in culinary media. His creativity and culinary skills brought him to the attention of one of the Food Network’s highest-rated personalities; Jeff acted as Culinary Director for “Semi-Homemade Cooking” for 5 years.

Over cupcakes & hamburgers (a Meet & Sweet) we discussed Jeff coming onto DIO! to guest star. He was immediately enthused with our little show and it’s culinary direction. We all love fresh big flavors, made with some flair. Good to the taste, good to the waist. Over cupcakes we met, and the rest is truly tasty.

Jeff Parker:

website http://www.foodcrew.com

blog http://www.jeffparkercooks.com

twitter @jpcooks

instagram @jpcooks

pinterest www.pinterest.com/jpcooks/food-crew/

 

Crack’d Pot Catering; Part Deux

So the party was Saturday and here’s the recap, no guests were harmed in the making of this post.

The house is down the freeway and over in the Culver City part of town. Very nice area with charming homes, hilly streets and plenty of trees. The house is a good size with a front lawn screened in by enormous cypress trees. There’s plenty of sitting areas there and inside the house. The backyard is multi level with tons of succulents around and the top area boasting a new funky fire pit of crystal and a hot tub surrounded in rock. It’s a great house to entertain in. The kitchen was the base of operations just off is the hostess’ office. The lady was raised Jewish and converted to Buddhism along the way. A self proclaimed Bu Ju, Buddha was in the next room focusing Chi into our work space, allowing my Wa to fulfill appointed tasks from the Universe. Is this seeming a little California flakey?  Yeah, it had the potential of being that kind of a party. Industry. Where oxygen is pumped in, like in Vegas because the sucking up that occurs is audible. The hosts have three great dogs and have invited guests to bring their own. I hadn’t thought I would be reenacting Mamie Fish’s classic banquet for her dogs in Victorian Times. I’ll tell you how I know this another time. I hadn’t any menu items for puppies, this was a surprise. There’s always a little unexpected nice nice along the way with catering, a bump in the road if you please.  “Function in disaster, finish in style” is how I like to live. Ah yes, the menu;

Summer Dinner Buffet

Shrimp Crostini with red pepper rouille

Antipasto; artichoke hearts, hearts of palm, marinated mushrooms, Eva’s pickled green beans, buccancini mozzarella, salami, roasted peppers, olives and anchovies

Kalamata Olive Tapenade

Roasted Cauliflower Salad; capers, flat leaf parsley dijon vinaigrette

Fingerling Potato Salad; cucumbers, celery, fresh dill ‘ranch’ veganaisse dressing

Jackie’s Tortellini Salad;  zucchini, yellow squash, red bell peppers, basil balsamic vinaigrette

Grilled Vegetable Platter; eggplant, portobellos, fennel, carrots, red onions, asparagus, cider house dressing

Marinated Tri Tip Tri Colore Salad; radicchio, endive, romaine, mandarin oranges Gramma Spats’ dressing

Chicken Cardone; thigh meat, escarole, cannellini beans, raisins, shitaakes, white zinfandel wine

Assorted Gluten Free, Dairy Free Cookies & Cupcakes from Breakaway Bakery

Macerated Berries Over Poundcake; strawberries, blueberries, blackberries, orange zest, sugar and balsamic

Watermelon; honey, fresh lime juice, mint

The menu had to have some particulars for the clients. There was to be low spicing of the food, little dairy as possible, and vegetarian friendly. The approved menu was really good I thought and I knew we’d make a lot of people smile that night for whatever ailment/fad/diet each particular guest was feeling that day. The night of the party I saw a vegetarian happily move tri tip of the tri color salad multiple times because they felt they were becoming addicted to my Gramma’s dressing. The sight of the steak didn’t dissuade the pursuit of happiness. Bellisima.

Tuesday I started shopping. Tri Tip was on sale and I was in for the kill. I gathered a Costco run of pantry needs, shrimp, chicken and several of the vegetables. I found this great kosher bakery starting to Yelp a great following. Gluten free, dairy free, nut free as Janice the owner/baker called it, “beyond Parve”.  Tuesday I placed the order for friday (close saturday). I made my list of To Do, Timetables and Yet to buy. I’m not really an organized person but when I do these things I make lists and play my internal soundtrack extra loud. I should have a mini brass section following me. Trumpets liven a market for me. I digress.

Foaming at the mouth

Rental loaded

Wednesday I continued to shop, and did so all the way up to the time of the event. There’s always some time sensitive item to bring, in this case it was ice for the bar. Thursday I made dressings, tapenade and rouille. I pickled green beans, marinated mushrooms and organized a very tiny kitchen. I have two areas of counter space totalling three feet to work on. I have an extra large fridge that can’t open it’s door all the way because of the adjacent wall. I have tons of cabinet space and pantry galore. The dining room became the nerve center, dry storage was the back wall and the fridge at swollen to capacity. My sanitized and dry meat thermometer was accessible and there was a mountain of towels within reach. Friday we cook!

jimmy buffet

We're done and in the hostess' bowls. A little tag saley, but it's cozy party not posh.

I was up early to fire up potato salad, tortellini salad and secure the last of the produce. We thawed the shrimp and got ready to prep entrees. We pulled the aluminum trays, foil, wrap and lysol clean-up wipes. We readied coolers, bags and tools. And flew off to the bakery, on the other side of town, to collect the goodies. Mind you this was all to be done before I made it to work at 3:45pm. Here’s where we hit a little snag aforementioned. I missed Breakaway’s driveway and busted my aged tire driving into a curb. Oy as in vey. Mini Coopers roadside service called an hour later and set me up with the tiny doughnut that is a spare. Are you for reals? It was smaller than my steering wheel, hell it gave some of the cookies a run for their money. Off schedule and slightly deranged I get myself called off of work. There’s no way I’m compounding stress by careening the canyons of Malibu on three normal wheels and a cocktail tray. Off to dealership, call for a car rental and head back to the kitchen.

An unexpected bump in the road, y’know. Friday we made great progress and end the day marinating 5 3.5 lbs. roasts. Then comes the day of the event. Up early to brown the chicken, sauce it and bake. Fire the roasts, and chill. Sous chef for the event is the lovely Shane. She brings a certain grace to this event, it being her first. She’s not sure what she’s in for but I have promised it to be painless. I’ve deemed her the Godmother of Dessert. I can’t be bothered with sweets. I don’t like my

Shane with knife

We have a berry short time together.

hands getting sticky and by that time in the meal process my ADD is kicking in and I’d rather be playing Wii than still cooking. She has to usher in the sweets on her own. She took apart the watermelon like a character from Kung Fu Panda 2 (in theaters, go see) You give that girl a knife, some room and watch out. Slice and macerated berries, yummo. Sugar, orange zest and balsamic are the new “Three’s Company” if you ask me. Chill everything down, stick them in coolers and get ready to travel. We’re on schedule and now down to the site.

We arrive and unload. Raul and Liz three dogs are very intrigued by the parade we’re showing. We seize the kitchen and the garage as ours. We claim their three refrigerators (????) as ours as well. We dress the table and pull the crockery. Ain’t that a crock? I can’t help myself sometimes. Liz was in for a down home feel by using bowls and stuff she’s garnered over time. I was down that I didn’t have to haul my stuff down in the rental car. Rental car….are we ever going to make money doing this?

red wine marinade and grandmas dressing made this a hit.

At final taste we tweak the seasonings and lay out the buffet. We light candles, and take positions as wall flowers. The guests arrive and we grade the fashion.  At any banquet or event, it is common for the staff to be serving not just foods, but grades. Some of the fine categories include ‘Best In Show’, ‘Most Likely To’ and ‘Marco! Homo!’; the details of these awards I can leave to your imagination or may surprise you in another post.  At first bite we score. One camper was eating as if the table was his plate. Two guests, like the geezers from the Muppet show, ape and point to their faves on display. A power couple arrive and nosh, now we have a bottle neck. You know you have done well if the mob is hovering the table. Shane and I away to ready the supplies. They seem to be eating but only in a Hollywood way; they taste it all. Go back for small seconds then come to the kitchen to unburden their souls. We became confessors as praise was bestowed. We learned of guests’ childhoods, habits, upcoming auditions. We learned of IBS, FBI and IRS. We studied Buddhism, Judaism, Scientology and other myths. We googled the stuff we didn’t understand walked away full informed. We were full, but how about the 45 people?

El jeffe y la sous

They ate in a Hollywood manner that left Raul and Liz with two weeks worth of food. It was sick how much was there. I cooked for normal people and that appears to be my dilemma, I always have left overs at parties. Unless the party’s at my home then my friends come in, kick off their shoes, grunt and kneel before the hors d’oveurs. There’s no need for ceremony just room. The clients were through the roof happy and we told them all of our little show here. To all a good night we bade and ran for the 405. It’s nice going into peoples houses with little to retrieve. I love going into new settings and making them functional for service. It’s always a new setting and new challenges. But when we get to leave the product and most of the wares behing, Bellisima. Going home with a couple of bags and stacked coolers is an easy unload waiting to happen at the shop.

Hopefully we’ll get to more for Raul and Liz, they were ecstatic. Shane survived the experience and surfaced three days later to tell the tale. Me? I just can’t shut up about it.

Taste a better life.