Jim's Whims

New Episode!

2011-10-06T19:54:00.001-07:00

Have you updated your subscription to the new site yet?

Episode 8 of Jim's Whims came out this week and it is a hit! Make sure you visit the new website to see it!

http://jimsullivanmedia.com

A NEW SITE

2011-10-03T05:25:00.000-07:00

Hello all! If you have been faithful readers of Jim's Whims, I want to tell you to change your subscription to the new website: http://jimsullivanmedia.com. A new episode will be hosted there this week!

Slow Cooked Ribs, Red Beans & Rice, Mint Julep Iced Tea

2010-08-25T17:31:00.000-07:00

Ingredients:
2 pounds country style boneless pork ribs
1 tsp paprika
1 tsp chili powder
1/2 tsp onion powder
salt & pepper(just a few grinds each)
3/4 cup BBQ sauce (I use Sweet Baby Ray's Honey BBQ)

2 cups brown rice
1 15oz can red beans
3 tbsp extra virgin olive oil
1 vidallia onion
3-4 cloves of garlic minced
3 tbsp butter
1/2 of a jalepeno pepper minced
1/2 of a red chili minced
1 tbsp sugar
1 tsp paprika
1 tsp salt
1/2 tsp cumin
3 1/2 cups low sodium chicken broth
3/4 cup water

2 qts water
10 tea bags with tags removed
1 cup water
1 bunch mint
1/2 tray ice cubes

Ribs- In a slow cooker coat ribs with dry seasoning, then with BBQ sauce. Cook on low for 8 hours.

Rice- Heat extra virgin olive oil in a pot and saute onions and garlic until fully cooked. Add rice, butter, chilis, seasonings, salt, and sugar. Stir for a minute until rice is coated. Add broth, water and beans and bring to a boil. Reduce to low and simmer for 45 mins, stirring occasionally.

Tea - Bring water to a boil in a pot. Remove from heat and stir in sugar until fully dissolved. Add tea bag and bruised mint and cover for 10 mins. Remove lid and enjoy the mentholated steam before discarding tea bags and mint bunch. Add ice cubes and allow to cool with cover off until ice cubes have melted. Stir and carefully pour into a pitcher and refrigerate. Serve over a glass of ice.

Southwestern Chicken Fingers with Corn & Black Bean Salad

2010-07-29T06:20:00.000-07:00

Ingredients
Boneless chicken - here I used tenders, but you can use breast as well
2 tbsp canola oil
Juice of 1 lime
Pinch of dried oregano
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
salt & pepper

1 small bag of frozen corn
1 15oz can of black beans
1 red bell pepper - chopped
1/4 of a red onion - minced
1 jalepeno - minced
1 tbsp parsely - minced
2 tsp sugar
Dash of each based on your tastes: cumin, paprika, onion powder, garlic powder, salt, pepper
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar

Chicken - Combine all ingredients and let sit for at least 10 minutes, but no more than 15 (lime juice will make the chicken mealy if it is on too long). I like using the powders for quick marinades for those evenings when I don't feel like putting a huge effort into dinner. Then hand off the chicken to the griller in your house. If it is you, preheat the gill to medium heat and cook the tenders for 5 minutes on one side before turning (about 8 minutes for boneless breast). Cook another 3-5 minutes on the other side until cooked through (about 5-7 minutes for boneless breast) - keep an eye on it, based on your "hot spots". Remove from grill and let rest a few minutes before serving.

Salad - Mix it all together and refridgerate until slightly chilled. Mix again before serving. Done.

And if the heat wave continues - the next night, try the leftover chicken cold over the salad!

Ru-Paula - Divas in the Kitchen

2010-07-24T07:00:00.000-07:00

Ok, so I stumbled upon a doozie this week, y'all!

I love Paula Deen, her recipes her show, her sons! But when I saw this clip with another of my favorite people- RuPaul, I just had to make it the Food Network Clip of the Week.

Zucchini Parmesan (Eggplant or Chicken Too!)

2010-07-21T07:54:00.000-07:00

Marinara Sauce

1 29oz can tomato puree
1 6oz can of tomato paste
1 14.5 oz can of broth (depending on what you are making veg, chicken, or beef- I use chicken for chicken parm and this, beef for meatballs, but if you are keeping it veggie, use veg)
2-3 cloves of garlic - in a rush? use 1 tsp garlic powder
1 minced small yellow onion - in a rush? use 1/2 tsp onion powder
1/2 tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp sugar
1 tbsp parmesan cheese
1 small pinch of pepper flake
salt and pepper to taste
2 tbsp extra virgin olive oil
1 bay leaf

Heat olive oil in the pan over medium heat. Add tomato paste and allow to cook 2-3 minutes, then mix in broth until smooth. Stir in puree, and add the rest of the ingredients. Mix well and wait until it starts to bubble. Turn down to low and let simmer. Let it cook a bit before adjusting. The flavors develop and release into the sauce as it heats, so it will intensify as it cooks.

Zucchini Parmesan
1 large zucchini
2/3 of a cup of flour
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 tsp dried thyme
1/2 tsp oregano
2 eggs
salt & pepper
marina sauce
about 1/2 package of shredded cheese - find a good "italian blend" with mozzarella, parmesan, provologne, etc.

Preheat oven to 425. This is also a good time to fill a pot of water for your pasta and place on medium heat. Slice the zucchini in nice thick slices, about 3/4" thick. Have three flat containers, one with flour, salt and pepper, one with 2 eggs beaten, one with bread crumbs, parmesan cheese, thyme, oregano, salt & pepper which should be well combined. Dredge in flour, coat in egg wash, and cover with bread crumbs. Lay on a non-stick sprayed rack over a pan or place on a stone sheet. Cook for 10 minutes. Take out of the oven and spoon marinara sauce on top, then cover with cheese. Return to the oven for 15 minutes, or until cheese in melted and browning. Meanwhile, crank the water up to high, salt it, and add your pasta. When you remove your zucchini from the oven, let rest on the counter as you drain the pasta. Add a ladle of sauce to the bottom of the pot, return the pasta to it and mix to prevent sticking. Serve zucchini over the pasta.

You can follow the same recipe for eggplant. If you would like, instead of baking the veggies, you can fry it in a pan with a little oil, cooking on each side until it is brown. Top with sauce and cheese and cook as above. With chicken, pound out a half of boneless breast of chicken for each serving, and brown in the frying pan in a little oil on both sides. Top with sauce and cheese, but extend cooking time to 20 minutes, until chicken is cooked through.

Don't forget to comment, or to email me at whimtojim@gmail.com. Did you get the reference?

Did you try the recipe? What was your whim? What did you think?

What would Brian Boitano make?

2010-07-17T05:14:00.000-07:00

Brian Boitano's show on the Food Network is very entertaining. He's a sassy and funny guy with a fun, fun show. And that is why Brian Boitano is featured in our Food Network Clip of the Week!

Featured Friends' Recipes

2010-07-15T18:08:00.000-07:00

I had an idea on the train this morning. I think it would be really fun if some of my friends/blog followers were to be featured on the blog. So I am putting this out there:

Send me one of your favorite recipes, and a short video (in WMA) of you making it, or pics that I can put on the blog, or send me the recipe and I will make it myself to see how it comes out (giving you full credit of course).

Or how about an even bigger challenge? Invite me over and we will make it together and film an episode for the blog starring YOU! How fun would that be?!

Send me your recipe, vid/pics or interest in an email to: whimtojim@gmail.com Let's make something together!

Picture is of some friends and I at the Hingham Fireworks (c/o Barrie Smith)

Rolling out the new Jim's Whims

2010-07-14T17:41:00.000-07:00

So after attending a recent social media seminar, and being inspired by some new recipes and fun things going on, I have decided to bring Jim's Whims out of hibernation and to roll out a new and improved blog. In addition to this blog, I will be networking this with applications on Facebook, YouTube and Twitter. Look for new posts, and my first new recipe next week!

Glad to be back!

Jim

The Latest Whim

2009-12-23T19:02:00.000-08:00

Ok, so I know I disappeared. Its the holidays! And on top of that, look at what we've been up to!

Ina on Thanksgiving

2009-11-24T08:24:00.000-08:00

Thanksgiving words of advice from the Food Network's number 1 diva.

Update

2009-11-22T16:08:00.000-08:00

Well, I know its been a few days since I posted. John and I have been very busy working on the upstairs room of our house. We are turning it into a nursery! So far we have stripped down all the wallpaper, painted the ceilings, and spackled all the walls. Hopefully soon we will sand them down and prime them and then we can decide to wall paper or paint. Either way, we are very excited to have this done before Christmas.

So, with a little help from YouTube, I can provide the following clip for your enjoyment. The Two Fat Ladies was a favorite show of John and myself several years ago. Sadly, Jennifer went to home to Jesus a few years ago and Clarissa is riding solo.

These two made Paula Dean look like a health food nut. For example the recipe where you take a pheasant, stuff it with a stick of butter, coat the outside in lard, and wrap it in bacon. I can't really say I ever found any inspiration from any of their recipes (such as deep fried smelts and other various horrific British cuisines), but John and I always loved watching them. They were terribly funny driving around on their motorcycle and ending each episode with a nice stiff drink, and Jennifer smoking a butt.

Here's to you ladies!

Enjoy this clip with some highlights from the show.

Food Network Clip of the Week

2009-11-17T12:40:00.000-08:00

Anne Burrell is one of the new generation of Food Network stars. Her show "Secrets of a Restaurant Chef" is starting to become one of my favorites. Why? Her recipes are excellent, and thought provoking. Some of her methods of cooking are surprising; ingredient combinations, techniques, and food choices. She is also VERY ANIMATED, which makes her sometimes, well... a little scary.

That is why Anne Burrell is featured in this Food Network Clip of the Week.

Restaurant Review - dbar

2009-11-16T10:08:00.000-08:00

dbar is a restaurant/bar in Dorchester, MA, just outside of Boston. I had dinner there the other night with a friend before venturing into the city.

The atmosphere is really nice, and there is a lot of eye candy there as well! Good looking waitstaff as well as clientele, and a good mix of gays with straights. After 10pm the kitchen closes and the DJ starts spinning and there is music and the boys start dancing. A variety of theme nights are included in the nightlife section of the website.

Once you are seated you are brought a basket of fresh chewey bread and a sampler of dipping oils- one of my favorite things to get in a restaurant. The oil mixes were roasted garlic, herb and spice, and balsamic vinnagrette. YUM!

For dinner I got the pan seared lemon glazed day boat scallops, over cumin-carrot risotto, asparagus, long island cheese pumpkin puree. It was absolultely delicious! The cumin-carrot risotto was surprisingly well suited for the dish. I was a little leery to be honest, but very curious. The smoky cumin gave the rissoto a savory depth that mixed well with the sweetness of the carrots. The scallops were perfectly carmelized- crispy on the outside, soft and tender inside and they just melted in your mouth.

The menu has an excellent variety and the prices are not too outrageous from $12.50 - $22.50 with appetizers ranging $7 - $9. All the entree's are a full meal and you get a good amount of food.

Definitely a fun way to spend the evening before venturing into town. Check it out! http://www.dbarboston.com/

Wok n' Roll

2009-11-14T08:20:00.000-08:00

One of our favorite wedding gifts was our Wok. We love it! But stir frying takes a little orientation. Once you get the hang of it, you can create all sorts of great dishes. The key is to prep all your ingredients and to cook in batches. Cooking in batches allows for a better stir-fry, because if you over crowd the pan, steaming occurs as opposed to frying. Veggies will wilt and meat will be chewy and rubbery.
OK, so even though there is just two of us eating people food in the house, I still cook for a full family. I like to do this though, because it creates leftovers for the week, and its so easy to come home from work and just reheat and serve. You can obviously make a smaller amount by limiting the amount of food you use. Also be creative with your stir-fry and try a different variety of items.

This recipe features those items that happen to be on sale this week at the grocery store. Please share your favorites in the comments section below. I like to make a fried rice to go with the stir fry. As you will see in the video, I have created an organized and productive "order of operations". In this video, here are the ingredients:
Stir Fry                                                                                                 Fried Rice
1.5 pounds of Chicken Tenders                                                         2 cups chicken stock1 large red pepper                                                                              1 cup Brown Rice
2 small zucchini                                                                                   2 large cloves of garlic
1 yellow summer squash                                                                    1 yellow onion
2 bunches of broccoli crowns                                                            1 can Bean Sprouts, rinsed
Cooking Spray                                                                                      2 Eggs
3 tbsps Canola Oil                                                                               3 tbsps Canola Oil
Black Pepper                                                                                        2 tbsps Sesame Oil
1/2 cup General Tsao's Sauce (spicy sweet)                                     1 tbsp Rice Vinegar
                                                                                                            1/4 cup low sodium lite soy sauce

Start by cooking the rice. I like using brown rice, because it is high in fiber and sturdy. It takes about 45 mins, though. You can use water instead of broth, but I like broth to add flavor, and it makes the rice nice and sticky. Bring water or broth to a boil, add rice, and reduce to low until liquid is completely absorbed. Remove from heat and fluff with a fork.

Prep all your items. Chop onion, carrots and mince the garlic. Cut the chicken into small, even size medallions and season with black pepper. The small size will help them cook faster. Cut into pieces all veggies- pepper zucchini, squash, broccoli. Crack eggs and place in a small pitcher. Rinse your bean sprouts.

Now its time to Wok 'n Roll! Put your wok on medium-high heat and let it get hot! I use cooking spray to reduce the amount of oil. In batches cook your veggies for 2-3 minutes so that they retain their color and crispness. Don't forget that they will sit with each other in a bowl off to the side, so they will still "cook" a little while they wait. Add to pan and stir them to heat up. Cover for a minute or two to help cook, but stir a couple of times. After each batch is cooked, place together in a large bowl off to the side. You should get a nice fry, some carmelization on the veggies if your batches are small enough. Finally, add the canola oil and let it heat up. Add half the chicken and stir while frying until just cooked through and put in the bowl with the veggies. Don't over cook the chicken or it will be rubbery!

CAREFULLY wipe out the wok, and place back on the hot burner. Add more canola oil, and then carrots, onion and garlic and stir-fry. Once carrots begin to carmelize and get soft, add sprouts. Stir until heated through. Add eggs and imediately begin stirring to scramble. Add sesame oil and rice vinegar (a little brightener), stir and then mix in the rice well. Allow rice to fry. It will brown a little if you let it sit for a minute, then stir and let rest, repeat a few times. Add soy sauce and mix until well combined. Add to a serving bowl.

CAREFULLY wipe out the wok again and add your veggie, chicken combo, allowing to to briefly re-heat. Stir in your favorite sauce and allow to heat through. Remove from heat and add to serving bowl. ENJOY!

Food Network Clip of the Week

2009-11-11T08:00:00.000-08:00

I love "Down Home with the Neelys". Its one of our favorite shows, and the recipes are very yummy! Of course the chemistry between Gina and Pat is more than evident, as you see in this week's clip of the week!

Hot, hot, hot? Got Milk?

2009-11-10T11:27:00.000-08:00

So, I decided to share this funny story:

I think it was like the second time I made the curry chicken risotto; I ended up putting in about a teaspoon of cayenne pepper!
I thought John and I were going to die! It was so hot, we couldn't eat it! We tried, but we were crying, it was so spicy! That made us laugh, and well, cry even more!

Well as you can see, the recipe makes for a LOT of food, and I felt just awful about throwing it away. So I didn't. Determined to eat the food, I sat down the next day for lunch with a big glass of milk. Sure enough, it worked! Since then I have read that when you have really spicy food, a glass of milk is the ideal drink to have on the table.
So next time the buffalo wings, chili, or jalapenos are setting your mouth on fire, reach for the milk!

Curry Chicken Risotto

2009-11-09T06:49:00.001-08:00

I have to give a huge shout out to my friend Melissa. She introduced me to how to make a basic risotto. We were hanging out at her apartment (over 10 years ago) and starving. She taught me how to make a basic risotto with onion, rice, broth and cheese. It was the most delicious dish! Of course, she has inspired me in so many ways, and this time it was to start cooking meals that weren't just salty casseroles, and not to be afraid of a little onion in a dish.

Since then I have been experimenting with all sorts of risotto based dishes. This is one of John's (and my) favorites.

Ingredients
1.5 or so pounds of boneless, skinless chicken breast
2 tablespoons extra virgin olive oil
1 yellow onion
2 cloves garlic
2 cups arborio rice
1 8oz can tomato puree
1.5 tblsp curry
2 tsps nutmeg
2 tsps paprika
1/8 teaspoon cayenne
1 large can low sodium chicken broth (49.5 oz)
1 15oz can chick peas
2 green bell peppers

Heat a large stock pan on medium heat. Cut the chicken into even sized medallions. Coat bottom of pan with oil. Place chicken evenly in the bottom of the pan to brown. You may have to do 2 batches- do not overcrowd the pan or chicken will steam and get rubbery. 2 mins on each side until brown. If you turn too early, chicken may stick to bottom of pan and rip. You are looking for a nice golden color. Chicken may still be pink inside but that is OK. Move to a paper towel lined plate to rest.

Add a chopped onion to the pan and cook until tender and translucent. Add minced garlic, and then the arborio rice. Stir well- get the rice "thirsty". It is ready when a small white pearl appears in the center of the grain. Add the tomato sauce and stir in the spices. Allow to cook a minute or two to toast the spices. Then deglaze the pan with chicken stock- enough to just cover the rice. Add in the chicken and chick peas. Chop the peppers and add.

Each time the broth reduces, add more broth to cover (about 5-6 times). Stir every couple of minutes. You really don't have to stir constantly, but the more you do, the more starches are released from the rice, and that gives you a nice creamy consistency. I also stray from the standard convention of simmering the broth. I hate dirtying extra pans, and find that it doesn't cool down the pan too much any how. Stir until the last reduction. You will notice the level of food in the pan rising as the rice absorbs broth each time. This means you get a nice workout stirring! Once the final addition of broth is reduced, remove from heat and allow to sit 5 mins covered. Stir and serve.

YUM!

Its the Weekend!

2009-11-08T05:56:00.000-08:00

Its Sunday and you know what that means; plenty of Food Network on TV, projects around the house, and grocery shopping. This week looks like it will be a good one, with a new car coming home tomorrow, and an exotic recipe for risotto to be posted shortly! Trying to think of a good dessert recipe to post.....hmmm....

Enjoy the rest of your weekend!

Hummus and Pita Chips

2009-11-06T07:43:00.000-08:00

I love home made hummus! I think I have finally figured out a recipe for base hummus. Try all sorts of additions: roasted red peppers, eggplant, sun-dried tomato or garlic.

IngredientsHummus
2 - 15.5 ounce cans of chick peas3 tbsps Tahini2 roasted cloves of garlic (use 4-6 for garlic flavored hummus)
1 Lemon
1/2 cup Extra Virgin Olive Oil
1/4 cup water

Chips:
1 package whole wheat pitas
Extra Virgin Olive Oil
Salt
1 clove of garlic

Wrap 2 cloves of garlic in aluminum foil, and roast in a toaster oven- 400 degrees for 10 mins. Drain and rinse chick peas well. Fit a food processor with a mixing blade, and add chick peas, tahini, and roasted garlic. Zest the lemon and add to the food processor along with the juice of the lemon. (You will not taste the lemon at all, but the acidic quality will brighten up the flavor of the hummus.) Begin to pulse the processor, and then turn on full power. Add olive oil until well combined. Add up to 1/4 cup of water for a smoother, lighter texture and consistency. Once completely mixed, set in a container and refrigerate.With a pizza slicer or knife cut the pitas into wedges and then fold open and tear at the crease to form triangular wedges. Lightly brush with olive oil and sprinkle with salt. If making a small batch use a toaster oven to toast. For a full batch, arrange on a baking stone or vented cookie sheet and cook at 450 degrees until they are crisp and brown. Remove from the oven, and while they are still warm, gently rub a fresh clove of garlic over them for extra flavor (optional). You can buy "Pita Chips" at the store, but these are much better, and you can control the amount of fat and salt when you make them at home. You can also serve the hummus with fresh veggies.

Food Network Clip of the Week

2009-11-05T06:10:00.000-08:00

I am thinking of adding this as a feature to the blog. I love Food Network. In fact, most Saturday and Sunday mornings you will find John and I parked on the couch watching our favorites. It helps stir up ideas for the shopping list for Sunday.

While Sandra Lee isn't one of my favorites on the Food Network, this clip is, and in fact we do love poking a bit of fun at our favorite FN drunk and Kwanza-Hate-Crime-Cake-Baker.

This video is a bit viral on YouTube, so you may have seen it before. But we all can use a little DELICIOUS laughter!

Great Kickoff!

2009-11-04T08:53:00.000-08:00

Well, there has been a lot of excellent feedback on the blog so far with my initial posting. Just wanted to let everyone know, that you can leave comments on the blog posting by clicking on the title of the post. It will bring you to the "Full Article" page that has the comment widget.

I am working with a customized template, so there are a few bugs to work out, (like the size of the font above the post that leads you to comments), so please bear with me. Don't be afraid to send me your feedback, and suggestions for recipies!

Larry- I do have a couple of eggplant recipes. Let me dig through, and I will find a good one to start with.

Look for a new post soon in the snacks/apps category! (In production).

Jim

Stuffed Bell Peppers

2009-11-01T05:41:00.000-08:00

This is a classic retro-dish. Inspired by some other recipes on Food Network, I made a few tweaks to make this a little more healthier and yummy! Glad to be kicking off the blog with this recipe.

I am going to use red bell peppers. They are full of Vitamin C, and with flu season coming around, we could all use a little bit extra- plus, they are very colorful! Also, I am going to use ground chicken breast. It is much healthier than ground beef. I have been experimenting a lot with ground chicken and turkey, replacing beef in many recipes including meatballs, meatloaf, tacos, and even burgers. It will surprise you how good it can be! Look for ground breast of turkey or chicken. It is the healthiest, and for only a few dollars a pound, you can make a full meal on a small budget.

Ingredients
Olive Oil
1 small onion, grated
1/4 cup chopped parsley
1 large egg
3 tbsp ketchup
3 garlic cloves minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 of a cup grated Parmesan cheese (get the good stuff from the deli/cheese aisle- no powder)
1/4 plain dried bread crumbs
1 pound ground chicken breast
3 Red Bell Peppers, halved vertically and seeded
1 cup Marinara Sauce

Preheat the oven to 400 degrees. You'll want to use a large baking dish. I use seasoned stoneware, but if you use glass or metal you may want to spray the pan.

In a large prep-bowl mix together the onion, parlsey, egg, ketchup, salt and pepper to blend. Stir in the cheese and bread crumbs, then, using your hands mix in the chicken. Wash hands, cover the bowl and refrigerate while you prep the peppers.

I like to cut the peppers vertically, as opposed to the retro way of cutting off the tops and standing them. I think it is more of an attractive display, and simply, easier to eat. The peppers act as small boats that will hold the stuffing nicely. Arrange the peppers in your baking dish, and divide the stuffing evenly between them. Spoon on the marinara sauce over the peppers. If you have any extra cheese around, you can sprinkle that over the top.

Bake uncovered for about 45mins. The peppers will be tender and have just begun to brown. Transfer to plates or a platter and serve with rice, rissotto, additional veggies or salad.

Click play on the video below.