Thawing Frozen Meats & Vegestables

According the Local Healt departments and Serve Save pratices The best way to thaw frozen meats and vegestables is to place the products under a continus stream of running COLD water. the product can be placed into a container as long as there is a continus stream of water until thawed, once thawed, cook or refrigerate.

when storing thawed seafood you will need to place the seafood into a preforated container and add ICE on top, the preforated container will allow the melting ICE to drain in to another contaier therefore avoiding contanimation.

Health Habbits

Cooking Skills by Age
Match your kids' skill levels with various tasks for safe kitchen fun. Here are some suggestions for age-specific tasks:

3-Year Olds
Wash fruits and vegetables
Stir ingredients in a bowl
Tear lettuce
Pour liquids

4-Year Olds
Grease pans
Open packages
Peel oranges or hard-cooked eggs
Snip fresh herbs with dull scissors
Mash bananas with a fork

5-to 6-Year Olds
Measure ingredients
Cut soft foods with a blunt knife
Set the table
Garnish food

7-to 8-Year Olds
Help plan the meal
Roll and shape cookies
Beat ingredients with a whisk
Find ingredients in a cabinet or spice rack
Make a salad

9- to 12-Year Olds
Open cans
Use a microwave oven
Prepare simple recipes with few ingredients
Use an oven (with supervision)
Use a knife (with supervision)
Shred cheese and vegetables

13- to 16-Year Olds
Prepare recipes with multiple ingredients
Prepare recipes independently

Remember They lear fom watching you.
So teach Healthy Habbits that will last a Life Time.

It's Time to Go Serve safe!!

I will posting serve safe guide lines to help everyone with that untold question " Whats safe" Well "NOTHING" if you have been following my FDA Alarts and recalls along with my recipes, and other in formation, for now Gotta go to work. yes I do have a real job!


All The Love
Chef Scott

Balsamic Glazed Fresh Tuna

Ingredients:
Cooking spray of your choice
1 1/4 teaspoons coarsely ground black pepper
1/4-teaspoon salt
4-fresh tuna steaks 4-6oz
1/4-cup chicken stock
1 tablespoon balsamic vinegar
4 teaspoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon corn flour
1/4 cup shallots, sliced diagonally

Method
1. Place a grill pan coated with cooking spray over medium high heat until hot.
Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side or until medium rare or desired degree of doneness. Remove from heat.
2. Combine broth, vinegar, soy sauce, brown sugar and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon this glaze over fish; top with shallots

Greek Pasta Salad

1-pound rotini
1-pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing.
Serves 6

Pasta Ola Fagiola Soup

Pasta Ola Fagiola Soup
Created Chef Scott Goff
For Alexandra Fagiola (Ola Fagiola)
From Poland

Serves 8
2 tablespoons olive oil
3 tablespoons butter
3/4 cup red onion -- chopped
3/4 cup red bell pepper -- chopped1 pound ground pork
1/2-cup carrots -- grated
2 tablespoons minced garlic
1 can Italian style stewed tomatoes
1-can kidney beans (14 oz can) or 16 oz raw.
1 can garbanzo beans
1 can tomato paste (6 oz can)
1/2 cup red wine
1 tablespoon oregano
1.5 tablespoon basil
1.5 teaspoon thyme
1.5 teaspoon salt
2 teaspoon black pepper
crushed red pepper to taste
7 cups water
3/4 cup pasta shells
grated Parmesan cheese -- for garnish
¾ cup of green onion tops for garnishin

In a large hot soup pot or Dutch oven add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and cook for about 3 minutes. Add the bell pepper, garlic, ground meat, and cook until meat is browned. Add the water and 1/2 cup red wine. Add stewed tomatoes, tomato paste, carrots, and beans. Add all seasonings. Bring to a boil, and then reduce heat to low and cook for about 40 minutes. Now add the pasta shells and cook until pasta is tender, about 15 minutes. Serve with bread sticks and top with fresh grated Parmesan Cheese. Garnish with green onion tops.

Food Safty & FDA Alerts

Food Saftey is everyones responsibility

Tanimura & Antle, Inc. of Salinas, Calif. is voluntarily recalling one lot of romaine lettuce because it has the potential to be contaminated with Salmonella. For More information click on the Food Safty & FDA Alerts at the left (ARE YOU EFFECTED?)