This week I smoked chicken quarters(3 for $2.50)
I stuffed them with a touch of cheese and picked some fresh oregeno.
smoked them for 3 hours at a temp around 250.
I bought a bag of yellow corn meal($1,50) and cooked it down to make polenta.
after it was cool and hard I cut it in to fries 1/2 inch by 3 inch.
then grilled it.
I then picked my own homegrown spinach and tossed it with lemon,olive oil
fresh rosemary,sun-dried tomato, salt and pepper.
to plate
place 4 polenta fries on a plate and put spinach salad in the middle
leg on top,and a simple chicken driping pan sauce on top and a gilled pineapple on the side.
to be fancy try glazing the chicken with maple.
cheers
Sunday, April 3, 2011
Monday, January 3, 2011
warm spinach salad with beets and goat cheese
warm spinach salad with beets and goat cheese
serves 4
4 cups spinach
4 slices of bacon (cooked,thin sliced)
1/3 of a red onion(thin sliced)
4 oz goat cheese(small pieces)
4 red beets (peeled,med diced)
2 jalapeno(seeded,small diced)
dressing
1/3 cup apple cider vinegar
1 cup olive oil
1/2 cup maple
in a hot pan add 1 tablespoon of olive oil and spinach.
as it starts to wilt add dressing and remove. ( spinach should reduce by half)
in a mixing bowl mix everything together then plate.
be sure to put beets and goat cheese were you can see them!
cheers
Timothy
serves 4
4 cups spinach
4 slices of bacon (cooked,thin sliced)
1/3 of a red onion(thin sliced)
4 oz goat cheese(small pieces)
4 red beets (peeled,med diced)
2 jalapeno(seeded,small diced)
dressing
1/3 cup apple cider vinegar
1 cup olive oil
1/2 cup maple
in a hot pan add 1 tablespoon of olive oil and spinach.
as it starts to wilt add dressing and remove. ( spinach should reduce by half)
in a mixing bowl mix everything together then plate.
be sure to put beets and goat cheese were you can see them!
cheers
Timothy
Sunday, August 29, 2010
Jackson's big day!
http://www.courier-journal.com/article/20100805/NEWS01/308050054/Salvation+Army+program+feeds+participants++future
The Salvation Army’s Culinary Training Program graduates couldn’t thank “Chef Tim” enough Thursday.
For many of the 10 graduates chef Timothy Tucker, who runs the program — gave them a much-needed second chance.
“Chef Tim said the class was full, but he said he was going to let me in anyway,” graduate Aratha Johnson said during a ceremony held at the old Male High School’s Garden Room on Brook Street. “This has been a wonderful experience for me and I look forward to taking it to another level.”
Johnson, who worked in various kitchens for a temp agency before joining the program, said he’d like to run his own restaurant at some point
Related
Culinary grads
The program — a 10-week course that teaches individuals with little or no culinary experience how to slice and dice in a kitchen and prepare food — was created by Tucker five years ago.
Seventy people have graduated during the program’s short history and many have gone on to work at local kitchens at hospitals and hotels and some area restaurants such as 610 Magnolia, Seviche and Mark’s Feed Store.
And that’s the goal of the program.
“We’re looking to get these guys entry level jobs in good restaurants,” Tucker said.
Matt Yates, executive director for the Center of Hope, a social services arm for the Salvation Army, called the program a major step for the graduates in finding the right path.
“It’s not a temporary fix on poverty, it’s permanent,” Yates said. “It gives (the graduates) life long skills that they can use to start a career and become self-sufficient in the service industry.”
Some individuals look to the program as a way out of drug and alcohol addictions or a way to better themselves after hardships.
Les Johnson admitted he had his share of problems in the past. But with no cooking experience, he found the program and it has provided some light for a brighter future.
“It means a great deal to me because of my history, this has given me an opportunity to get my foot in the door for some type of blue collar work,” Johnson — no relation to Aratha — said. Les Johnson said he planned to attend Jefferson Community & Technical College’s culinary program to further his skills.
The new graduates also now have extra motivation as this class marked the first in which a graduate was awarded with a two-year scholarship to Sullivan University, valued at more than $40,000.
Jackson Hodges was the recipient of the first scholarship, which gives Hodges the option of choosing two different programs at the university.
University president Glenn Sullivan addressed the graduates offering a pep talk and explaining how a school committee chose Hodges for the scholarship. He said someone who could “show that they really changed their life for the better with the opportunity Chef Tim gave them” was an ideal candidate and Hodges represented that.
“I feel like I’m on top of the world,” Hodges said after the ceremony. “I’ve come through a lot, a whole lot.”
Reporter Chris Quay can be reached at (502) 582-4241.
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From left: Warren Bell, Torrence Sarver and Antuan Edwards get food from the buffet line at a graduation ceremony for those completing the Salvation Army's Culinary Training Program Thursday. (By Michael Hayman, The Courier-Journal) August 5, 2010 (cj)
The Salvation Army’s Culinary Training Program graduates couldn’t thank “Chef Tim” enough Thursday.
For many of the 10 graduates chef Timothy Tucker, who runs the program — gave them a much-needed second chance.
“Chef Tim said the class was full, but he said he was going to let me in anyway,” graduate Aratha Johnson said during a ceremony held at the old Male High School’s Garden Room on Brook Street. “This has been a wonderful experience for me and I look forward to taking it to another level.”
Johnson, who worked in various kitchens for a temp agency before joining the program, said he’d like to run his own restaurant at some point
Related
Culinary grads
The program — a 10-week course that teaches individuals with little or no culinary experience how to slice and dice in a kitchen and prepare food — was created by Tucker five years ago.
Seventy people have graduated during the program’s short history and many have gone on to work at local kitchens at hospitals and hotels and some area restaurants such as 610 Magnolia, Seviche and Mark’s Feed Store.
And that’s the goal of the program.
“We’re looking to get these guys entry level jobs in good restaurants,” Tucker said.
Matt Yates, executive director for the Center of Hope, a social services arm for the Salvation Army, called the program a major step for the graduates in finding the right path.
“It’s not a temporary fix on poverty, it’s permanent,” Yates said. “It gives (the graduates) life long skills that they can use to start a career and become self-sufficient in the service industry.”
Some individuals look to the program as a way out of drug and alcohol addictions or a way to better themselves after hardships.
Les Johnson admitted he had his share of problems in the past. But with no cooking experience, he found the program and it has provided some light for a brighter future.
“It means a great deal to me because of my history, this has given me an opportunity to get my foot in the door for some type of blue collar work,” Johnson — no relation to Aratha — said. Les Johnson said he planned to attend Jefferson Community & Technical College’s culinary program to further his skills.
The new graduates also now have extra motivation as this class marked the first in which a graduate was awarded with a two-year scholarship to Sullivan University, valued at more than $40,000.
Jackson Hodges was the recipient of the first scholarship, which gives Hodges the option of choosing two different programs at the university.
University president Glenn Sullivan addressed the graduates offering a pep talk and explaining how a school committee chose Hodges for the scholarship. He said someone who could “show that they really changed their life for the better with the opportunity Chef Tim gave them” was an ideal candidate and Hodges represented that.
“I feel like I’m on top of the world,” Hodges said after the ceremony. “I’ve come through a lot, a whole lot.”
Reporter Chris Quay can be reached at (502) 582-4241.
1
Comments >>
Read and share your thoughts on this story.
Purchase this Photo
From left: Warren Bell, Torrence Sarver and Antuan Edwards get food from the buffet line at a graduation ceremony for those completing the Salvation Army's Culinary Training Program Thursday. (By Michael Hayman, The Courier-Journal) August 5, 2010 (cj)
state fair Iron Chef recipe
Ribeye with chilaquiles, tomato cucmber salad,potato lyonnaise
Ribeye seared to Med rare (salt and pepper)
chilaquiles- (sandy’s eggs,roasted red,green,yellow peppers,fresh basil,tortilla strips,local pepper jack cheese
tomato and cucumber salad- tomato and cucumber,fresh basil,rasp. red wine vinegar
lyonnaise potatoes- super thin slices in circles,
start with a hot pan and a touch of butter.
then make little circles in a pan, over lapping the potatoes slightly.
sear and flip both sides should be seasoned with salt/pepper,thyme and oregano.
garnish with tortilla stripsRibeye with chilaquiles, tomato cucmber salad,potato lyonnaise
Ribeye seared to Med rare (salt and pepper)
chilaquiles- (sandy’s eggs,roasted red,green,yellow peppers,fresh basil,tortilla strips,local pepper jack cheese
tomato and cucumber salad- tomato and cucumber,fresh basil,rasp. red wine vinegar
lyonnaise potatoes- super thin slices in circles,
start with a hot pan and a touch of butter.
then make little circles in a pan, over lapping the potatoes slightly.
sear and flip both sides should be seasoned with salt/pepper,thyme and oregano.
garnish with tortilla stripsRibeye with chilaquiles, tomato cucmber salad,potato lyonnaise
Monday, August 23, 2010
chef iron chef @ the state fair the Thursday
chef iron chef @ the state fair this Thursday..
hello all-
I wanted you all to that I will be at the state fair this Thursday at 2 pm.
and I will have a co-chef with me from channel 11 news.
Hope to see you there.
cheers
Timothy
hello all-
I wanted you all to that I will be at the state fair this Thursday at 2 pm.
and I will have a co-chef with me from channel 11 news.
Hope to see you there.
cheers
Timothy
Monday, June 21, 2010
Hot-sauce drive for benefit burger bar
Hot-sauce drive for benefit burger bar
Chef Timothy Tucker put out a call on Facebook recently: "Salvation Army will be doing food vending at Forecastle for our fundraiser. Please donate your weird or crazy bottle of hot sauce ... and we will use it at our burger bar!"
Tucker runs the Salvation Army Center of Hope, which provides culinary training to those who are homeless or living in poverty. They will raise funds for the program through a burger bar at the Forecastle Festival July 9-11. The burgers are local -- Foxhollow Farms is butchering a cow for the event -- and a vegetarian portobello burger will be available too.
"We will do a huge bar of toppings ... hot sauce, malt vinegar, all kinds of crazy toppings you can put on a burger," says Tucker.
Center of Hope is partnering with the American Culinary Federation. Students from Center of Hope, the federation and Sullivan University will staff the bar.
During the festival, Tucker will perform with his band, Shelby Park Soul Stew. Using a cutting board outfitted with a guitar amplifier and a number of small kitchen appliances, Tucker will cook on stage, with his cooking sounds accompanied by the band's funk music.
"And at the end, we will serve a meal," says Tucker. The burger bar will also offer a special with the food cooked in the unique performance.
For more information, visit www.centerofhoperadio.org. Send (unopened) bottles of hot sauce to 831 S. Brook St., Louisville, KY 40203; attention: Timothy Tucker.
Chef Timothy Tucker put out a call on Facebook recently: "Salvation Army will be doing food vending at Forecastle for our fundraiser. Please donate your weird or crazy bottle of hot sauce ... and we will use it at our burger bar!"
Tucker runs the Salvation Army Center of Hope, which provides culinary training to those who are homeless or living in poverty. They will raise funds for the program through a burger bar at the Forecastle Festival July 9-11. The burgers are local -- Foxhollow Farms is butchering a cow for the event -- and a vegetarian portobello burger will be available too.
"We will do a huge bar of toppings ... hot sauce, malt vinegar, all kinds of crazy toppings you can put on a burger," says Tucker.
Center of Hope is partnering with the American Culinary Federation. Students from Center of Hope, the federation and Sullivan University will staff the bar.
During the festival, Tucker will perform with his band, Shelby Park Soul Stew. Using a cutting board outfitted with a guitar amplifier and a number of small kitchen appliances, Tucker will cook on stage, with his cooking sounds accompanied by the band's funk music.
"And at the end, we will serve a meal," says Tucker. The burger bar will also offer a special with the food cooked in the unique performance.
For more information, visit www.centerofhoperadio.org. Send (unopened) bottles of hot sauce to 831 S. Brook St., Louisville, KY 40203; attention: Timothy Tucker.
Sunday, June 6, 2010
RIGHT on cooking
Hello-
Just wanted you all to know that we are half way done filming my new kids cooking show.RIGHT on cooking is a kids cooking show where I show kids(age 10-17) how to cook fun and healthy food. All the food on the show is donated by Whole Foods.
The first show we made homemade pasta.
This is an on-line show and you will be able to watch it at http://www.747productions.com/747-network/747-tv/right-on-cooking.
cheers
Timothy
Just wanted you all to know that we are half way done filming my new kids cooking show.RIGHT on cooking is a kids cooking show where I show kids(age 10-17) how to cook fun and healthy food. All the food on the show is donated by Whole Foods.
The first show we made homemade pasta.
This is an on-line show and you will be able to watch it at http://www.747productions.com/747-network/747-tv/right-on-cooking.
cheers
Timothy
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