Happy Birthday, Jeff Parker!

Our Go-To-Grill-Ghuru is finally forty! And that’s our gift to him. Hee Hee.

Our gift to you is his episode, “All Up In Jeff Parker’s Grill” where we learn the intricacies of cooking over fire. It’s our first on location shoot and the first appearance of DISH DUDES!!! #MustSeePC.

Click photo for video…

Meat. It's What's For Dinner.

Meat. It’s What’s For Dinner.

Get Stuffed! Sunil Or Later! New Episode, great porkchop!

Time for swine.

Click for Sunil… Time for swine.

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/

 

National Bacon Day!!!

“Bacon’s good.”

“Bacon’s bacon.”  – “Desire Under The Elms”, Eugene O’Neill

It’s a nice way to end the summer;  BBQ and Bacon and Back to School. (All of my parenting friends agree, with the last part especially). Add some Bubbles and you’ve got yourself a holiday.   America’s pride and joy will always be their bacon.  It’s celebrated in cupcakes, cocktails, Colorado. There’s a propensity of alliteration today, bear with me. It is definitely what vegetarians miss most and what Lady Gaga has yet to wear. Bacon, bacon, bacon!

This recipe is from a friend of DIO! and an upcoming guest, Jeff Parker. His food blog Jeff Parker Cooks is a great follow for food enthusiasts and gourmet amis alike. Enjoy Jeff’s Bumped Up Bacon Wrapped Sweet & Spicy Peppers. Click photo for recipe

Happy National Bacon Day!

Top your burger or crown your steak.

Top your burger or crown your steak.

National Prime Rib Day!

It’s a meaty day, prime for celebration! It’s National Prime Rib Day!!!! Usually the stuff of proms and weddings prime rib is the most easily recognized celebrity meat.

yes, please.

yes, please.

The enormity of the entrée is the stuff of wonder. The tenderness of the meat is due to the amount of the fat in the cut’s area and the slow roasting cooking technique. As does the deliciousness, and some simple seasonings applied don’t suck.

I worked in an establishment that had the tastiest prime rib. It operated under different names over the years. Eileen’s and LL Chapman’s were staples on the Boston Post Road in Old Saybrook.  The chef was an old autocrat. Maurice Davies Blake was rumored to have cooked for the Truman Administration in the White House. He was very active in the CT Chef’s Association. The CT Chef’s Association’s membership also included my very dear Godmother Mary Marino (Their FIRST woman president) and her husband Joseph Marino. Maurice was a pain in the ass, and his food was the stuff of magic. The CT Shoreline (Yankee Key West) was eating Yankee Pot Roast, Hamsteak Hawaiian, Chicken Broccoli Alfredo, and Chicken Caesar Salad in the mid Eighties until their belts moved open a notch. These staples of his cuisine were so popular  throng of the same people lined up every Friday and Saturday to get some. Chef Blake told great tales of his former restaurant ‘Maurice’s, and Peggy’s too’ in East Haddam. He had a throne reserved for him in the lounge. He could see the entire goings on of his restaurant, and fans could line up to kiss his ring. He didn’t work the line in the evening, his talents best used in saucing and seasoning the prep for the night cooks. Things had to be as he wanted. Exactly.

Young Tony: (writing special board) Chef, what’s the soup of the day?

Chef Blake: Old Fashioned New England Corn Chowder.

Young Tony: (writes) Corn Chowder. 

Chef Blake: OLD FASHIONED. NEW ENGLAND. CORN CHOWDER. Write it like I told you or I’ll cut your god damned fingers off.

To be savored, Maurice in the above exchange needs to be read in a very thick Maine accent. 

His prime rib would run out every weekend night. It was that good, and the source of the expression, “While it lasts”. That last part may or may not be true. Maurice was so full of stories that you couldn’t discern bullshit from bouillabaisse. You would want to listen anyway as his Maine-iac accent was earcandy, like Tom Bosley’s in ‘Murder She Wrote’. The prime rib was in two sizes; King 16 oz, Queen 12 oz. You could almost cut it with a fork, it was so tender. The color was perfect red on the medium rares, pink on the medium cooking temperatures. The au jus was so amazingly perfect for it’s seasonings, we would consume it with loaf after loaf of fresh french bread. So what if our tables needed anything at that moment, we were in church. It’s twenty five years later and you can ask any long time Shoreline Resident if they know of this prime rib and they’ll smile broad and say, “oh, yes….”. Sigggghhhh. That was some good eating.

Go find some good prime rib tonight, you deserve it. Make your night a banquet you deserve.

DISH IT OUT EXTRA:

My favorite picture of Aunty Mary.

Aunty Mary and Julia

Aunty Mary and Julia