The Gypsy Kitchen - Week # 1

A Traveling Culinary Adventure

Oh what a wonderful feeling…

Right now I’m sitting in our motor coach with a cup of hot coffee, watching the sunrise over the Atlantic at beautiful Hunting Island, South Carolina.  It reached a high of 58 degrees yesterday…not exactly HOT…but it sure beats the 11 degrees in Maine a week ago!!!

We left Maine with over two feet of snow in our yard and were happy to see grass, albeit brown as early as New Jersey.

(Actual shot from just outside our coach.  Beach is no more than 20 yards away.)

Our goal with the Gypsy Kitchen is to seek out interesting, unusual and/or simply fun culinary excursions by traveling some of America’s forgotten highways and byways and to hopefully bring them to life here on these pages.  Another goal of ours is to try and bring some of the local flavors and cuisine from various regions of the country in the form of recipes and how-to videos in the very near future.  (Watch for those to begin soon).

With these goals in mind, once we cleared Washington D.C., we set our GPS for North Carolina’s Outer Banks, or OBX as the locals refer to them.  We had never visited this area before and thought it could make for an interesting “first stop” on our adventure.

Before I go on, let me get a few things out of the way…

1) Cindy is capable of driving the 36 foot motor coach as adequately as I certainly am, perhaps better.  The fact of the matter is that I make a horrible passenger and a worse navigator…whereas Cindy is very content being a passenger and is a tremendous navigator. 

2) For some unexplainable reason, it just takes longer to get anywhere in a motor coach then in a car…don’t ask me why, but I have quickly found that a car and an RV both traveling down the same road at the same speed DO NOT arrive at the same time – I think it’s one of those weird time-space vortex things.  Cindy and I are already questioning how we ever drove from Maine to Florida in a car packed with three kids in less then 36 hours whereas we have been on the road for a week now and are a little over half way to Florida?  (Actually, we are in absolutely no rush and are taking our time going from place to place – but the time-space thing still applies). 

3) Another fact we are quickly learning is that most RV Parks provide water, electric, sewer, and often cable and internet hook-ups.  Many offer other amenities like pools, playgrounds, activity centers, are pet friendly, etc. Many State and National Parks that offer RV camping provide water and electrical hook-ups, a dump station on site but usually no cable or internet but DO offer superior scenery and a real sense of being a part of nature. Many have hiking trails, biking trails, nature walks, are pet friendly and have a real nice neighborly feeling.  We will be attempting to stay at more State and National Parks during our adventure, but many book out months in advance so we will have to see how well we do.

4) Speaking of internet, right before we left on this adventure, we installed a brand new device called “Autonet Mobile” in the coach which somehow mystically grabs signals from all sorts of towers i.e. cell, EVDO, GSM, CDMA (whatever those are) and converts those signals into a secured traveling “WIFI” for automobiles and vehicles.  We saw this highlighted on the Today Show's piece on the recent Consumer Electronics Show in Las Vegas and said that’s just what we needed.  So we contacted Natalie at Autonet Mobile and she assisted in getting us the unit in time for our departure.  I did the install myself which took about 45 minutes start to finish – pretty basic red wire = positive, black wire = negative and we instantly had our own traveling WIFI!  We have not encountered anywhere yet that we have not had a signal, sometimes it’s slow but sure beats having to find a Starbucks or trying to use a Blackberry as a modem.  Anyone who travels a lot and needs access to the internet should check this out.  Their web address is www.autonetmobile.com  Remember that it is never suggested that one uses cell phones, computers or other electronic devices while operating a motor vehicle.

But back to our first week on the road…Within minutes of setting our sites on the Outer Banks, Cindy had located and booked us into one of the only RV Parks open in the area this time of year.

Because of the aforementioned time-space vortex, what appeared to be a 5 hour trip turned into a 7+ hour journey.  By the time we had made our way out to Hatteras Island, it was well after sunset and we were restless, tired and hungry.  About a mile before the RV park, we stopped by one of the only convenience stores open to top off the propane tank in the motor coach and asked the young attendant if he could recommend a place to eat locally and he pointed to the little dive joint next door, the “Hot Tuna”…his comment was that the food was always good and fresh – I hadn’t even noticed the place as the facade was -nondescript!!!

Our choices were few, we were starving so we figured “what-the-heck” and made our way towards the joint.  Upon entering, the inside decor matched the outside perfectly – “nondescript”.  The Hot Tuna is made up of two even-sized square rooms, one the bar which was obviously that local “hang” and the other the dining room complete with a small chalk board sign stating “seat yourself anywhere”.  Cindy and I found a small booth in the front corner with a window overlooking the parking lot.  Formica tabletops atop a brownish vinyl floor, paper napkins rolled with the generic diner patterned flat-ware, the typical plastic salt & pepper shaker and bottle of ketchup completed the table setting.  The dining room was occupied by 9 guests including Cindy & I – the bar had approximately 18 happy guests – all of which appeared to know one another.  After adjusting to the atmosphere and the smell of tobacco, the Hot Tuna actually began to sooth these two tired, weary travelers.  The place had a nice “vibe” to it and everyone seemed to be in a great mood – there was a buzz about the Hot Tuna!  Within a few minutes the bartender/waitress appeared with a mile-wide smile and menu’s, took our drink orders and with a dash was off to attend to ALL of the guests in the entire joint.  A few minutes later she had returned to take our orders and made a few suggestions of what were the “house specialties” – the Seared Tuna Basket & the Crab Cake Basket (the Baskets come with your choice of potato salad or French fries, cole slaw and hush puppies and are considered the “entree” selections on the menu).

While Cindy and I enjoyed our beverages and awaited our respective “Baskets”, we had time to watch as more and more guests arrived, both for the dining room and the bar area and we watched as this happy-go-lucky server danced from guest to guest…maybe she was one of the “buzz” factors as she just seemed to set the pace as slow and comfy, by now the place had about 35 guests total.

Within 10 minutes from placing our order, our “Baskets” arrived complete with our cole slaw, potato salad and tartar sauce sitting in their own Styrofoam cups complete with plastic lids (very diner-ish).  At first I thought that the food just tasted this good because we were both so hungry, but as I took the time to examine my crab cakes, it was clear to see that these were certainly home-made and full of fresh sweet crab meat, gently seared and golden brown…hey – this was really good and tasty.  I looked over at Cindy’s Seared Tuna to see that it was beautifully cooked with a nice ruby red center – I also noticed the look of content on her face…she had picked a “winner” with this “Basket”.  Okay, we were in this dive kind-of joint which is nothing to write home about and we are eating really excellent food served in those ugly red plastic baskets with the waxed paper, we’re enjoying the now “live” guitarist playing James Taylor, Crosby, Still, Nash & Young and others…people are happy and content and heck – it’s not 11 degrees outside!!!

The Hush Puppies were a tad over cooked but still tasty, the potato salad could stand a bit more seasoning and the tartar sauce was, like the place “nondescript” but whoever was cooking the actual proteins knew their stuff.  (Actually, the cook/chef appeared from time to time to help serve some of the courses to guests, bus a table here and there and to say hello to several of the locals occupying the bar area.  It appeared as though the chef and bartender/server were the only two employees serving now up to about 40+ guests.

Service was certainly not what anyone would call formal and there were gaps between visits – but the service was attentive, friendly and warm.

All-in-all, I would have to say that we enjoyed “Hot Tuna”, when we left our appetites had been satisfied, our bodies re-nourished and our spirits lifted.  If we found ourselves back in the OBX area, the Hot Tuna would certainly be a contender for a repeat visit.  I might suggest that the Styrofoam cups for the potato salad and other condiments is unnecessary and probably costly and wasteful (Styrofoam does not break-down in landfills EVER) – I can see it for take-out (perhaps paper cups) but not for table service.  Adding a bit more care in the flavoring and seasoning of these same condiments could really improve the entire dish rather then simply accompanying it and watch the Hush Puppies…golden brown – not dark brown.

Overall I would rate the Hot Tuna:  Worth a try, good quality food, friendly service, nice vibe.

Hot Tuna
23500 NC Highway 12
Rodanthe, NC 27968

   (Hatteras Lighthouse, Outer Banks, North Carolina)

After two days resting up, we headed out of the Outer Bank making our way towards Charleston, South Carolina…again the trip somehow took about 50% longer then we anticipated.  Maybe some of that is due to stopping every couple of hours so the dogs could enjoy the scents of the area (any dog owner knows of what I refer).  Perhaps stopping at several little shops along the way adds to the travel time.  One stop we made was to this impeccably clean fish market “Full Circle Crab Co.” located on Highway 64 in Columbia, NC.  This is a must stop for any seafood lovers traveling through this area of the country.  Although the name is Full Circle Crab Company and apparently they handle tons of crab in season, this retailer/wholesaler has a wonderful array of seafood both local species as well as some varieties brought-in from other parts of the world.  Wow, the yellow fin tuna and and sweet bay scallops looked too good to pass-by…we cooked them up over the next 2 nights and they were both delicious.  This place is so clean and well maintained that you actually could eat off the floor.  The woman behind the counter could not have been nicer nor more informative.

Full Circle Crab Co. gets:     Impeccably clean, the freshest of fish, selection, quality.

Full Circle Crab Co
1366 Highway 64 East
East Columbia, NC 27925

Unfortunately for us, Charleston was cold, foggy and dreary while we were visiting, not common for them according to several of the locals.  We did venture downtown to the visitors center and to Market Street (where the slave auctions took place in earlier times…now an outdoor market with all kinds of vendors).  We wanted to find a place that served fare of a local variety and found ourselves moving from menu board to menu board until we happened upon the “Noisy Oyster” on North Market Street.  BBQ Shrimp BLT Po Boy and Shrimp & Okra Gumbo sounded like just what we were seeking.  Largely due to the weather, this place was virtually empty upon our arrival around 12:20PM.  We were greeted by an extremely friendly crew, enjoyed a couple of well prepared Bloody Mary’s (this is all work folks!!!).  Our server pointed out the Seafood Trio Appetizer Special of a dozen local Oysters, a dozen steamed shrimp and some seared yellow fin tuna – we were sold…delicious, wonderful, fresh.  Some of the best oysters we have had in a while – large plump, tangy sweet…the shrimp beautifully steamed so they were fully cooked but still had a nice snap to them and the tuna, again a lovely ruby red center.  Served with cocktail sauce, sweetened soy sauce and wasabi…WOW a definite home run.

   (Noisy Oyster, North Market Street, Charleston, SC)

The BBQ Shrimp Po Boy was messy and delicious as well although the bun was a bit dry, perhaps a day old.  Cindy loved the shrimp & okra gumbo with the snappy shrimp, rice, okra, onion, tomato, etc.  We were stuffed as the appetizer would have been enough for the 2 of us for lunch…we skipped dinner altogether.

We wish we had more time to explore this wonderful little city, perhaps on another visit.  If we find ourselves in the area…we are sure to visit the “Noisy Oyster” again.  This time we won’t pig-out like this time.

The Noisy Oyster gets: Great regional food, nice staff, good drinks.

Noisy Oyster
24 North Market Street
Charleston, SC 29401

From Charleston, we made our way down to Hunting Island State Park, South Carolina which we absolutely love.  We originally reserved 2 nights but have extended our stay through Monday, February 2^nd.  The weather is improving daily – actually high 50’s right now, sun shining.  Here are a few pictures of the area.

  (Hunting Island Light House, Hunting Island, SC)

  (The beach at Hunting Island, SC)

  (The dogs enjoying the beach, Hunting Island, SC)

(Dinner in the coach – Beef Tenderloin with Syrah-Herb 
   Reduction, Haricot Verts with Garlic and EVOO
   and Sweet Florida Corn)

Make sure to log onto www.cookwithjohn.com and subscribe to receive FREE weekly recipes and notices of future events.

Until next week,

Chef John
in the “Gypsy Kitchen”

www.cookwithjohn.com

john@cookwithjohn.com

Ratings Scale:

= Needs Work, Most Likely Would Not Return

= Good Basic Find, Things Could Be Improved, Would Probably Try Again

= As Expected, Good Choice, A Few Things Could Be Better, Almost Certainly Visit Again

= Better Than Expected, Great Choice, Would Definitely Revisit

= Totally Blown Away, Every Point Exceeded Expectation, Would Drive Out-Of-Way To Revisit

Tags: traveling, eating, seafood, Outer+Banks, North+Carolina, South+Carolina, Charleston, OBX, Hunting+Island, Hot+Tuna, Noisy+Oyster, Full+Circle+Crab+Co, Po+Boy, Gumbo, shrimp, yellowfin+tuna, scallops, beef+tenderloin, lighthouse, Hatteras+Island

New Years Resolutions We Can Handle...

Okay, it’s that time of year…again. And I’m sitting here in front of my keyboard thinking…again. I can’t begin to count the number of times I have pledged to loose weight as my New Years Resolution. For those of you that may not know me well, I have been called “portly” on more then one occasion! My intentions are good, it’s the delivery where I need the help…the trouble is - I love food!!!

I have been a chef for over 35 years…I love working with food, I love the smells and aroma’s of food, I love the textures and varieties of food and I adore the taste of food…I love the taste of pan-seared foie gras with toasted brioche bread as much as I love the taste of a crisp Granny Smith apple. I savor every morsel of a filet mignon with a pinot noir reduction with Bleu cheese as much as I savor fresh figs with prosciutto. I adore a delicious hot dog steamed in beer with grainy mustard on a toasted bun as much as I adore fresh sushi. I crave kettle potato chips as much as I crave a bowl of grapes…I love food!!!

So here I am thinking…how do I address my portliness without having to give-up or sacrifice that which I truly love - food? I honestly know that if I try to convince myself that I will forgo the chips, the hot dogs, the foie gras and the rich sauces and only have what is “good for me” then I will fail, and fail miserably!!! I would be so depressed having to sip on some nice herbal tea when what I really want is a nice glass of Argentinean Malbec. Then I think…hey, I’m sure that I am not alone - there must be plenty of us “portly” people who want to trim down but cannot see ourselves giving up what is so near and dear to us…”flavor”!!! I’m sorry but I’ve already tried the “low-fat” cream cheese on my bagels and no thanks!

Hey, I’m a professional chef…if anyone can come up with ways to prepare great tasting food while reducing the fat, then shouldn’t a professional chef??? Come on John, step-up to the plate - if not you, who? If not now, when? (Aren’t you happy you don’t have to live in my head?) Let’s see…I should be able to come up with a program where I can still enjoy “most” of the foods I love (which is most) and yet still dramatically cut back on the FAT intake…and yes, I’m going to have to get out there and exercise (which is something I really like to do - but just don’t seem to work enough of it into my schedule).

So, here I sit at my keyboard with food thoughts running through my head…and I think that maybe, perhaps many of you would like to do the same…keep the flavors and tastes alive - just cut a lot of the FAT out of our daily lives. Not only would it most likely improve our waistlines (and other body parts), it can’t help but help our hearts, cholesterol, diabetes, etc.

Now I’m getting excited…I can think of all kinds of ways to reduce the FAT without having to sacrifice the flavor…here are just some of my thoughts”

1) 1 ounce of Neufchatel cheese contains 6.6 grams of FAT compared to cream cheese which contains 9.9 grams of FAT in the same 1 ounce. Neufchatel cheese is readily available in most supermarkets, right next to the cream cheese - tastes great on my “Everything” bagel and I can reduce 33% of the FAT. That’s a “No-Brain-er”.

2) When I make a 3 egg omelet, if I omit just one of the yolks, I’m still going to have a light, fluffy and delicious dish and save almost 30% of the FAT. This isn’t as difficult as I thought it might be.

3) I love shrimp, it’s a great carrier of flavor…3 ounces of shrimp contain only 1 gram of FAT! Now if I pair that with some fresh garlic, peppers, onions, some vine ripened tomatoes, a little white wine and some vegetable stock and serve it with some Basmati rice,,,I’ve got a wonderful dinner in minutes and with almost no FAT!!! I could serve this up at least once per week, don’t you think?

4) When I feel that I must make a cream sauce or whipped cream for dessert, I can substitute canned evaporated milk for the heavy cream and cut away 9 grams of fat per 1/4 cup (10 grams for heavy cream, 1 gram for evaporated milk).

5) When I want to bake a pie or make a tart…if I substitute phyllo dough (1.7 grams per ounce) instead of pie dough(9.3 grams)or puff pastry (11 grams), I can save my waste-line a whole lot of added FAT!

6) Speaking of baking…if I use apple butter (available at most supermarkets) instead of oil in most baking recipes, I can instantly reduce 30% of the FAT and still have a delicious moist and flavorful dish.

7) If I spread only jam on my English Muffins or toast instead of butter and jam… still get most of the flavor and eliminate 11 grams of FAT for every tablespoon of butter I would use.

8) When I want to make myself a grilled sandwich…if I spread the outside of the bread with “Kraft Mayo with Olive Oil” instead of butter - I cut out 1/2 the FAT…and the toast gets a nice golden color without getting dry.

9) If I use my micro-plane or the small holes of a box grater for cheeses like Parmesan or cheddar I will actually use much less cheese then if I purchased shredded cheese at the store. I not only save money but dramatically cut down on my FAT intake.

10) Although buttermilk sounds like it’s high in FAT, actually it has the same amount as 1% milk…so I should use more buttermilk when baking or when I want to make creamy salad dressings.

11) When I make stews, soups and stir-fries, I can cut back the meats I use by 1/3 and add more vegetables, rice, beans or pasta. The taste will still be great and and I again will have omitted a fair amount of the FAT.

12)Lastly…if I prepare just one dinner per week which is a “meatless” (beef, poultry, seafood) meal and instead create a vegetarian stir-fry, chili, roasted tomato-caramelized onion and feta tart (using phyllo dough) with a little pesto - I will cut another huge amount of FAT from my weekly diet.


My head is spinning with all these different ideas on how to reduce and/or eliminate FAT from my diet without sacrificing flavor, taste or creativity…and you can do the same. Now all we have to do is simply “Do It”!!! Take the leap of faith and get on with our lives without hauling all the FAT along with us.

Here’s an honest confession…I much prefer a sip of Port much more then I like being called “Portly”.

I’d love to hear your ideas and/or thoughts about how we can cherish the flavor and cut the FAT…please share them for ALL of our sakes.

Until next time, Happy New Year!!!



Chef John
john@cookwithjohn.com
www.cookwithjohn.com

$25,000 Backyard Giveaway – Hot Diggity Dog!

I recently received an email from Hebrew National – the hot dog folks “who answer to a higher authority”, highlighting their “$25,000 Ultimate Backyard Upgrade” contest. Instantly, my mind began to wander, how would I upgrade the backyard with $25,000 grand? A few months ago, I saw this really cool outdoor kitchen that got my culinary juices flowing, here is a picture of what I would call an ultimate grill set-up!

Complete with refrigerator, oven and a killer grill, this would look so great by the pool and the whole set-up is around $2,000, which would leave another $23,000!!!

Perhaps we would redo the pool area and bring it a bit more into the 21st century, something like this would be nice.













Or maybe perhaps something like this.

Anyway, I realized that I could easily spend the entire $25,000 grand if in fact I won the contest.
And my chances of winning would probably be better if I didn’t tell ALL of you about the contest, but I’m too much of a softy to do that so I am not only telling you about it, in addition I’m going to give you the link so you can register for yourself.

What would you do to your backyard? I’d love to know your thoughts and dreams.

Obviously, Hebrew National would love for us to use more of their products, which all happen to be great, they only use the front cuts of beef and have never used any fillers, by-products, artificial colors or flavors in any of their beef hot dogs. I particularly enjoy the Hebrew National Jumbo Beef Franks as an easy summer supper, so I thought that I would share my hot dog cooking technique with you and also my recipe for Spicy Horseradish Mustard, which just takes a hot dog and makes it a supper sensation.

I’ll give you the link to the $25,000 Ultimate Backyard Upgrade after the recipe and cooking technique… so no peeking ahead!!!


This mustard recipe goes great with burgers, grilled fish, chicken or on your favorite deli sandwich just as well as on a Hebrew National Frank. Making the mustard a day or two ahead will only bring out more of the spiciness.

Spicy Horseradish Mustard
(Yields about 2 cups)

2 ounces - Coleman’s Dry Mustard (The quality is worth the price)
½ cup - Boiling Spring Water or Filtered Tap Water
1 Tablespoon - Mustard Seeds, toasted (I’ll explain below)
½ cup - Cider Vinegar
1 Tablespoon - Prepared Horseradish
2 each - Garlic Clove, sliced
1 teaspoon - Organic Cane Sugar
2 teaspoons - Sea Salt, ground
3 each - Large Egg Yolks, slightly beaten
To taste – Cracked Black Pepper

Combine the ground mustard and the boiling water in a measuring cup and mix into a soft paste, let stand for 15 minutes uncovered.

Meanwhile, heat a small saute pan over medium-low heat and toss the mustard seeds into the pan, moving the seeds continuously until the seeds begin to jump in the pan like dried kernels of corn, about 2 minutes. Remove skillet from heat and allow the seeds to cool completely.

In the bowl of a food processor, combine the cider vinegar, horseradish, garlic, sea salt and sugar. Process the ingredients until well incorporated, about 1-2 minutes.



Using a double boiler set over medium heat with about 1 inch of water in the bottom pan, combine the horseradish mixture, the mustard mixture and the egg yolks.

Stir constantly to ensure that the egg yolks don’t scramble, until the mixture begins to thicken and coats the back of a spoon when run through the liquid, about 5 minutes. Remove from heat, stir in the toasted mustard seeds and allow to cool to room temperature. Adjust seasoning with cracked black pepper. Place in an air-tight container and refrigerate for up to 2 months.

John’s Delicious Hot Dog Cooking Tip
It’s all in the technique isn’t it?

(For 4 Hot Dogs)

Using a heavy cast iron skillet set over medium heat, melt 1 tablespoon of organic butter.

When the butter is melted, gently coat both sides of 4 hot dog buns with the butter.
Toast the buns until just golden brown, remove from the pan and set aside.

Turn heat up to medium-high heat and add the hot dogs.
Let the dogs sit in the pan undisturbed for about 2 minutes to get a nice brown color on the bottom edge (don’t let them burn).

Turn the dogs over and continue to brown all four sides.

Turn the pan up to high heat and with the dogs still in the pan add 1/2 cup of your favorite beer to the pan.

Continue to cook the dogs in the beer, shaking the pan frequently until almost all of the beer has evaporated away.

Turn off the heat and place a wonderfully toasted/steamed dogs into each of the golden toasted buns.

Garnish with the Spicy Horseradish Mustard and any other condiment you prefer and enjoy with the rest of the nice chilled beer.

Enjoy!!!

Was I going to tell you something else? Oh yeah, to enter into the Hebrew National $25,000 Ultimate Backyard Upgrade, simply follow this link:

http://conagra.eprize.net/upgrade08/index.tbapp

Good luck…let me know what you’d do to your backyard. If I win, I’ll invite ALL of you over for some Hot Dogs and a dip in the pool.

Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

COOL SHRIMP FOR A HOT SUMMER

Years ago I created an appetizer special one hot August evening at the restaurant which became an instant "hit". A combination of wild American shrimp wrapped with thin slices of prosciutto, a dollop of horseradish and a golden pineapple-mango salsa with cumin and cilantro.

Through the years, each time I prepare this dish I always receive rave reviews. Today, here in Maine it's hovering around 85 degrees with the dew point above 70. It's hot and muggy and so I thought it would be the perfect night to prepare this dish as our entree. As I was out shopping, I thought that it would be a treat to share this one with you all...so here it is. I hope you enjoy as it is fairly straight-forward to prep, quick to cook and wonderful to savor.

If you have the time, making the salsa a day ahead only helps to bring out all of the flavors but it's best to prep the shrimp just before grilling. Although I created this as an appetizer, it is just as great as an entree when served with some fresh steamed snow peas and if you want a nice white rice. The salsa is also fantastic with any grilled or broiled fish such as wild salmon, halibut, cod, sea scallops, etc.


PROSCIUTTO WRAPPED WILD SHRIMP WITH PINEAPPLE-MANGO SALSA
Serves 8 appetizers or 4 entrees

1 each - golden pineapple (sweet), peeled and finely diced
1 each - ripe mango, finely diced
1 small - red onion (Bermuda), finely diced
1 Tablespoon - fresh cilantro, finely chopped
1/2 teaspoon - ground cumin
1 Tablespoon - extra virgin olive oil
1/2 Tablespoon - champagne vinegar
to taste - sea salt & cracked black pepper

2 pounds - Wild American Shrimp (16-20 count), peeled & deveined
16 slices - thin prosciutto, cut in half lengthwise
2 Tablespoons - prepared horseradish

FOR THE SALSA:

In a medium sized, non-reactive bowl, combine the pineapple, mango, onion, cilantro, cumin, olive oil and champagne vinegar. Mix well, season with cracked sea salt and fresh black pepper. Cover with plastic wrap and refrigerate until ready to use. This can be made up to a day in advance.

FOR THE SHRIMP:




Preheat grill to 350 F. Lay the sliced prosciutto out on a clean work surface. Place a small dollop of the horseradish on the lower third of each slice of prosciutto. Place a shrimp on top of the horseradish. Carefully roll the shrimp up into the prosciutto. Place the prosciutto wrapped shrimp onto a wooden or metal skewer, making sure to weave the skewer through the prosciutto to keep it from falling off on the grill. (It is best to weave the shrimp onto the skewer twice, once by the tail and again by the head - study the picture).







Place the shrimp on the prepared grill and cook until the shrimp just turn pink and the prosciutto begins to caramelize - about 4-5 minutes per side. Flip and continue to cook until shrimp is done.

TO SERVE:


Arrange a small amount of the pineapple-mango salsa in the center of each plate. Arrange shrimp around the salsa (4 shrimp for appetizer; 8 shrimp for entree). Enjoy!






Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

The Night Kitchen - A Treasure in Montague, MA

I have heard from so many of you inquiring as to how I did with regards to the National Restaurant Association "Hot Chef Challenge 2008". Because of all the support and encouragement that I recieved from you, my readers, I am happy to report that I was one of the three finalists. Although I did not win, I did receive over 1200 views and hundreds upon hundreds of "Thumbs Up" votes. The winner of the challenge is a great chef, Keith Snow who has an online food website that I have been a member of for a few years now. Keith is a great guy and does a terrific job in front of the camera. I hope that Keith had a fantastic time in Chicago...congrats Keith!!!

While Keith was busy in Chicago this past weekend, Cindy and I attended our niece's graduation from Smith College, located in Northampton, MA.

We headed out from Kennebunk around 1:00pm on Saturday and enjoyed a leisurely drive down Rt 495 to Rt 2 which was a truly lovely ride. Cindy and I have both gotten hooked on the Nintendo DS game system and it seems to travel everywhere we go. On this particular day, we were busy trying to conquer the "Professor Layton and the Curious Village" game which requires players to "solve brainteasers to crack the case!" Before we knew it we had arrived at our destination once again Professor Layton proved to be mentally superior, at least for the time being!

The plan was to meet up with Heather (the Graduate), her boyfriend, friends and family at an old mill in Montague, MA and enjoy an early dinner there at a place known as "The Night Kitchen at Montague Mill".





The Montague Mill located at 440 Greenfield Road is a historic landmark and the home to a compilation of neat little shops, a really interesting book store, The Lady Killigrew Cafe and The Night Kitchen Restaurant, all of which sit overlooking a rolling brook complete with waterfall. In a word "peaceful"!!!





As Cindy and I were the first to arrive, we wandered around a bit and then settled down at a small intimate table, outside overlooking the falls...a terrific reprise and a wonderful place to enjoy an afternoon pint of local ale. Shortly, Heather and friends arrived and more pints ensued along with some nice conversation about college life and plans "post" graduation.

Although several members of our party had yet to arrive, we made our way down the winding stairs to the patio entrance to the restaurant just before 5:00pm which is when the reservations had been made. As we made our way inside, we noticed that the restaurant had their hours posted as 5:30 - 9:00 but we learned that the restaurant had opened early to accommodate our party of 10 and proceeded to seat our party (or the half that was present) at a lovely table overlooking the falls on one side and a wonderful view of the "open kitchen" on the other.

I love "open kitchens"...from a chef's point of view, it's nice to be able to welcome and chat with guests and observe instantly what the "buzz" is in the dining room. From a guest point of view, I like to be able to watch the "action" of the crew, it's like being able to see behind the curtains of a Broadway theater, and for me it's often more exciting then the actual play or production.




My first experience in an open kitchen was when I was 15 years old in Westport, CT and loved every minute of it. I knew when I was planning "Windows on the Water" that the dining rooms would be visible from the "open kitchen" and vise versa. But I'm getting off-point...how shocking!










Anyway, the dining room was simply decorated with exposed wooden beams, pale yellow walls with a red brick trim, a few vintage paintings and a lovely worn hardwood floor. The amazing backdrop of the falls and the water below did not call for anything more. Our table was dressed in crisp white cloth and outlined by the handsome dark cherry chairs. There is nothing overstated here and as I came to learn, nothing needed to be!









As we were being seated, we learned that another party of 27 guests was due to arrive at 6:30pm, which is one of the reasons the restaurant granted our hostesses request for a 5:00pm seating. Our server welcomed us and offered beverages, we selected a nice crisp Pinot Noir and allowed the conversation to once again continue. Time passed and minutes rolled by; 5:20 - 5:30 -5:40 and still the rest of our party had yet to arrive. At one point we suggested to our server that if needed, we would go ahead and order our meals to help move things along but the staff insisted that everything would be fine and we should wait for the entire party to arrive before ordering our meals. Having spent over 35 years in the restaurant business, I know first hand how easily one tables delay can turn an entire evening on it's ear, especially when one realizes that sheer size of the kitchen space can only effectively handle so many meals at one time, no matter how talented the staff.

Finally, shortly after 6:00pm the remaining members of our party arrived and we quickly placed our orders with Sam, our server.

Let me take a moment and point out a very important detail about our server...he was a professional in every sense of the word. He was gracious, attentive, knowledgeable, polite, at ease and most importantly...he did not greet the table by stating that his name was Sam, the only way I know his name is because I asked. I cannot stand it when I am greeted by "Hello folks, my name is Bob and I'll be your server this evening." Why do so many restaurants believe this to be a professional way to introduce a server to a guest's party?

Obviously, The Night Kitchen knows better and thus the professional waitstaff, pleasantly and graciously welcome guests, attend to guests needs without broadcasting their names throughout the dining room - thank you!

Cindy ordered the pan seared cod cake with an herbed-lemon aioli as an appetizer and the duck breast with port soaked cherries and Israeli cous cous for her entree. I indulged in the caramelized onion soup with Gruyere crouton as my starter followed by the grilled pork porterhouse with herb roasted potatoes and an apple, pancetta and onion compote. I could not see what everyone else ordered but I do know that several people opted for the organically grown mixed green salad and at least one person ordered the phyllo wrapped Camembert cheese with honey and red onion marmalade. For entrees a few people ordered the barramundi fish special, which is a fresh water white fish from New Zealand, is a sustainable choice and is delicate in flavor and yet has a slight sweetness to it. Others ordered the pan seared trout served with a chive and horseradish creme fraiche.

Although I did not try each and every dish, what I did sample was delicious, properly seasoned and prepared and creatively presented. During dinner, all I could hear at our table were the sounds of content taste buds and palettes being seductively romanced bite by bite. Soon, the table was a mass of empty plates and contented smiles...then came dessert!!! I could not resist the lavender creme brulee as several others tried the heart of darkness chocolate torte. I did get a chance to sample the torte and it was device. Rich but not heavy, creamy and luscious. The creme brulee was very good, but I have to say not as good as mine classic Tahitian vanilla bean creme brulee which I have made for years and years...many of you have had the pleasure of sinfully enjoying it. A wonderfully exuberant women once commented of my brulee that "if silk had a taste, the creme brulee would be it."

Even though it was a very busy weekend in the area with several graduations taking place, never during our entire meal, were we ever made to feel rushed, ever made to feel as if our tardiness had put the restaurant out, ever made to feel that we should move along. Quite the contrary in fact, at one point during dessert, Heather's boyfriend, JonPaul wanted to take some photo's of the group together. Sam, our server stepped right up and offered to be our impromptu photographer. And when we realized that one of the camera's batteries had died, Sam immediately retrieved a set of new batteries from the host station...now that is "class". Cindy and I just looked at each other and commented on what a nice touch that was. We always had a few pairs of reading glasses available for when guests forgot theirs, but we never thought to have some batteries available for guest's cameras..and we thought we were "professional grade".

When we made our way to leave, everyone offered us a good night greeting, the servers, assistants, the chef's, maitre 'd - everyone. In my opinion, that is a sign of a well trained staff. Even though the restaurant was full to capacity at that time and clearly everyone working there was busy, each and everyone of them stopped and wished us well and thanked us for having joined them - very well done!!!

If any of you ever have the opportunity to visit the Berkshire area of Massachusetts and find yourself anywhere near the town of Montague, you owe it to yourselves to seek out the Montague Mill and enjoy a pint of the local ale while sitting out looking over the falls or better yet to enjoy a wonderful dinner at The Night Kitchen. You will not be disappointed that you made the visit. I know that if I find myself in that neck of the woods, The Night Kitchen will be a "must stop" for me.

For more information, here is the link to The Night Kitchen: http://www.montaguenightkitchen.com/



Now because I'm so nice and because you have all grown accustomed to me providing you with at least one recipe with each post, I thought I would be extra nice and share my prized Tahitian Vanilla Bean Creme Brulee recipe with you.


Tahitian Vanilla Bean Creme Brulee:
Serves 6

1 Quart - Heavy Cream

3/4 Cups - Granulated Sugar

1 Each - Tahitian Vanilla Bean Pod, split lengthwise and vanilla beans removed

1 Pinch - Kosher Salt

8 Each - Egg Yolks, slightly beaten

Preheat oven to 350 F.

In a heavy bottomed saucepan over medium-high heat, combine the heavy cream, sugar, vanilla bean pod and beans and salt. Using a candy thermometer, bring mixture up to 185 F.

Once temperature is obtained, remove from heat and slowly whisk about 1/3 of the cream mixture into the egg yolks which have been slightly beaten. Make sure to continually whisk the eggs while adding the cream to prevent the egg yolks from over cooking. Now whisk egg mixture back into the remaining cream mixture.

Remove the two halves of the vanilla pod and discard.

Fill (6) 6-ounce ramekins with the mixture then place the ramekins into a baking pan that has side of at least 2" in height. Gently pour warm water into baking pan until the ramekins are half submerged in the water bath.

Carefully set pan with water and ramekins on the middle shelf of the preheated oven and bake for 30-35 minutes. Rotate pan front to back and continue to bake for approximately 25-30 minutes, or until the mixture in the ramekins is a soft yellow color that is slightly firm when shaken. The mixture should wiggle slightly (like Jello).

Remove from oven and allow to cool completely. Refrigerate until ready for service.

To serve, sprinkle 1 tablespoon of Turbinado Sugar over the top of each ramekin and caramelize the top using a torch or broiler until golden brown and almost burnt. Serve with a dollop of fresh whipped cream and enjoy!

Until next time,

Chef John

COOK with JOHN

http://www.cookwithjohn.com/

john@cookwithjohn.com

DO WE REALLY APPRECIATE WHAT WE HAVE?

(Drake's Island Beach 4-8-08)







This past Monday evening, Cindy and I were in Portland participating in a fundraiser for S.O.S. (Safe Our Seafood) sponsored by Environment Maine. S.O.S. is trying to educate consumers as to the crisis facing our national fishing industry and our Maine fisheries in particular. Maine is one of the fourth largest fish producing states in the country and the largest lobster harvesting state in the union, but that could all change rather quickly if the American consumer does not take notice and more importantly take action. The guest speaker, John Williamson of the Ocean Conservancy said something that hit me like a ton of bricks. It was such a simple fact but one that has escaped me for all these years, and I believe that I am rather tied into the sustainable seafood movement quite well. This revelation, simply stated is, the oceans are a complete eco-system which for millions of years have had an succinct order to them, one fish feeds on another which feeds on another and so on and so on. Once one species is gone, the whole balance is disrupted. Imagine what has happened as species after species has disappeared. So, the practice of over-fishing not only endangers the species being over fished,it has a devastating effect on ALL species. WOW!!! I had never really made that connection to that degree before. Anyone who loves to eat fish, anyone who loves the oceans needs to take note and let our elected officials know that NOW is the time for CHANGE as it relates to this industry. If we wait any longer, there will be no turning back. We can all right letters or emails to our Senator's and Representative's asking that they consider this issue an A+ priority.

In preparation of the event, I printed up a brochure "Northeast Seafood Guide" which highlights the sustainable species of fish which are the best choices for consumers in the Northeast and many people were very interested and appreciated being able to take one...I do have more so if anyone would care to have one, simply send an email to john@cookwithjohn.com with the words Seafood Guide in the subject line. Be sure to include your mailing address so I can get you a copy.


As a child, my summers were spent on Drake's Island, a small sleepy summer community in Wells, Maine where the warm summer days were filled with building sand castles, wave surfing, swimming, splashing in tide pools and exploring crustaceans growing on the rocks. Boy those days were ever-sweet. Those childhood memories are the major reason I knew that I would bring my family and settle here in Maine. Some 24 years ago that became a reality for Cindy and me. I always thought that living here I would walk the beach almost daily and play with my kid's in those same wondrous tide pools, but somehow the days got too busy, the week's too short and the kid's quickly, too big!

Earlier today I found myself back on Drake's Island beach walking alone. A clear sky, a slight wind, the waves caressing the shore, a handful of seagulls gracefully hovering on the wind above and suddenly all those childhood memories came rushing back to me. I was overcome by feelings as I walked from the jetty up towards the Carrigan's beach house, down past the main entrance towards the spot where the old Tea House used to be perched upon the sand. It was quite simply AWESOME. And while I walked, looking out over the blue-green waters, I found myself thinking about what John Williamson had said the night before and the perfect eco-system that lay beneath the waves. And then this question began echoing in my head...do we truly appreciate what we have? Do we appreciate such places like Drake's Island beach? Do we appreciate the Marginal Way in Ogunquit as it slips and winds along the rocky coast? Do we appreciate the view of the Atlantic standing atop Mt. Dessert Island? Do we appreciate the splendid wilderness of the forests surrounding Rangeley Lake? The people who have the privilege of living and visiting this fabulous place called Maine are truly gifted and blessed. Yes we have some challenges facing our state and the near future may look a bit cloudy, but even with those concerns, we all have a precious little gem called Maine and I encourage any of your that can, to get out and take her beauty in!








(heading out towards the jetty)





For those of you who read these words from away, I am sure that you too are as gifted in your home states and countries. We need to get out and "smell the roses". We need to truly appreciate what we have and we ALL need to be responsible for it's continuance. Let's all get out there and walk the beaches, hike the trails, climb the hills, paddle the streams. Let's get out and enjoy it, truly appreciate it.

Cindy and I have agreed that we are walking the beach at least twice a week in not more often. It is simply too beautiful not to take in her magnificent splendor.


RECIPE FOR THE WEEK:

For the S.O.S. event, I was asked to present a dish that would utilize a sustainable seafood selection and show how to use it in a dish that most anyone could prepare for himself or herself. What I came up with was Bangs Island Mussels with Lime, Coriander and India Pale Ale. I would say that both the event and the dish was a success. I had several people ask for the recipe and tell me that they didn't think that they would like a mussel dish. Cindy & I made sure to wait and do as much of the preparation right before guests entered so the flavors and aromas would be at their peak. By the way people were drawn towards our table I think it worked well.

So I thought I would share that recipe with you today. When I prepare this dish, it always makes me think of Cinco de Mayo or sitting in front of a bonfire at the creek at Drake Island in the middle of summer, so I hope you enjoy eating it as much as I enjoy preparing it. The recipe makes a great appetizer for up to 6 or a nice casual supper for 2.










(back by the creek)




















BANGS ISLAND MUSSELS with Lime, Coriander and India Pale Ale
(Serves 6 as an appetizer)

1 Tablespoon - Organic Extra Virgin Olive Oil
3 Each - Shallots, thinly sliced
2 Each - Garlic Cloves, thinly sliced
1 Each - Jalapeno Pepper, seeded and julienned
1 Teaspoon - Whole Coriander, crushed
12 Ounces - India Pale Ale (room temperature)
2 Pounds - Bangs Island Mussels, cleaned
1 Each - Lime, zested and juiced
2 Tablespoons - Fresh Cilantro Leaves, washed, and patted dry
1 Loaf - Crusty French Baguette

Pick through the mussels, examing each one. Discard any with cracked or broken shells or that remain open after a light tap. Remove any beards and/or barnacles, then rinse under fresh cool water and drain in colander.

In a large saucepan over medium heat, add the olive oil, shallots, garlic, jalapeno and ground coriander. Cook for 2 minutes while stirring to make sure that the ingredients don't brown or burn.

Pour in the room temperature IPA (chilled beer will bring the temperature down too fast and might cause the mussels to toughen), cover and bring to a rapid boil before reducing to simmer for 4 minutes. Add the mussels, cover and raise the heat to high for 3-4 minutes or until the mussels just "pop-open" their shells. Turn off heat.

To Serve: Discard any unopened mussels. Squeeze fresh lime into pan, add the zest and fresh cilantro leaves and quickly toss. Arrange in serving bowls along with the crusty baguette for dipping.

Enjoy!!!

Remember that I am now posting more and more of my recipes online at COOK with JOHN, so please feel free to check them out by following this link: www.cookwithjohn.com


FAMOUS FOOD QUOTE OF THE WEEK:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti, Pavarotti, My Own Story


GET OUT THERE AND APPRECIATE WHAT WE HAVE...
I KNOW I WILL. HAVE A GREAT WEEK!!!


CHEF JOHN


www.cookwithjohn.com

john@cookwithjohn.com

Are Higher Food Prices Actually Good For Our Diet?

Yesterday, April 2nd, there was an article in the "Dining & Wine" section of "The New York Times" titled "Some Goods News on Food Prices" which I read with great interest and hope. The article points out that most American shoppers are agonizing over the sharp increase in costs of most food items they encounter at the local grocery store, this actually might be a good thing for all of us. To read the entire article follow this link: Some Goods News on Food Prices

The argument goes like this: As energy costs continue to climb, that increase eventually effects everything we buy and consume, it simply costs more to manufacture, package and transport these goods and thus that cost must be passed on to the consumer. As that takes place, what was once considered inexpensive food i.e. fast-food, processed frozen dinners, soft beverages, synthetic snack foods, etc. may no longer look that attractive from a purely financial point of view. And in turn, may actually make items that are all-natural, organic, sustainable and locally raised more approachable by more and more Americans.

ALLELUIA!!! Don't get me wrong here, I hate to pay more for everything we buy today, but for some time now, I have been advocating that when consumers actually take the time to shop and compare the "true" costs associated with these so-called "inexpensive foods", they might just be surprised to find that there is very little if any savings. Today the American diet is so out of whack and yet study - after - study show the correlation between our diets and our national health crisis, I not talking "Universal Health Care", I'm talking the alarming increase is diabetes, the obesity of our population, our growing concerns about pesticides, artificial growth hormones, etc. Not to mention the whole "sustainability" aspect of watching out for Mother Earth!

I have found that when I go grocery shopping and take my time to shop wisely, it is fairly easy to find products that aren't laden with high fructose corn syrup, artificial flavorings and colorings, partially hydrogenated oils and a whole list of ingredients that one cannot even pronounce. Instead I can choose ingredients that are all-natural, organic, grass-fed, sustainable and delicious and best of all that actually cost about the same!

Have you noticed that even Wal-Mart is now advertising organically grown-sustainable coffee beans? When Wal-Mart takes notice folks it can only mean one thing...this is the future and I for one say "it's about time"!!!

Here are a few tips for anyone needing to grocery shop soon:

1) Eat before you shop! We've heard it all before but shopping on an empty stomach feeds (no pun intended) our desire to buy junk food. Those "Whoopee Pies" always look better on an empty stomach!

2) Try and do 80 - 90% of your shopping in the "outside aisles" of the store! Most grocery stores are set-up pretty much the same way...you walk in near the produce area, behind or next to that is the deli counter, followed by the fish counter, butcher area along the back wall usually. Then the dairy section is most times next. All on the "outside aisles". The danger foods are usually found in the center of the store - try to avoid these as much as possible.

3) Buy what is in season! Right now they say it's Spring (we still have at least 3 feet of snow on the ground), this time of year you will find asparagus, artichokes, strawberries, tangerines, grapefruit, some grapes, papaya, blood oranges, some melons, a whole lot of beans, broccoli, micro greens, spring onions, vidalia onions, spinach, carrots, along with other fruit and produce. These items will cost less this time of year. Follow this link to find a: "Seasonal Fruit & Vegetable Guide" on my website http://www.cookwithjohn.com/ .

4) Don't be afraid to check out the store brands! In our hometown there is a new "Stop & Shop" and I have found that they have a store brand called "Simply Enjoy" that offers a lot of

items which are actually pretty darn good from a nutritional, as well as flavor, point of view. I recently bought a jar of "Simply Enjoy Tomato-Basil Sauce" which only contained all-natural, real ingredients and it was much cheaper than the "big name" pasta sauces which tend to be loaded with sugar or corn syrup. The other day, my wife and I were looking for a salad dressing which wasn't loaded with calories. I spotted a "Simply Enjoy Mango Lime Vinaigrette" which only contains 50 calories and only 3.5 grams of total fat per 2 tablespoons - and this isn't a "low cal" or "Low fat" dressing. (It does contain some corn syrup and some xanthium gum, but not nearly as much as some of the other "big brands"). I'm sure that most large grocery chains have similar offerings.

5) If you live near a wholesale club like Sam's, Costco, BJ's, etc. check them out for all-natural & organic groceries. I recently bought a beautiful 1-pound package of Organic Baby Spinach at BJ's for about $5.00, you can expect to pay about $4.00 in the grocery stores for a 7-ounce package of the same. I also have purchased a great Sea Salt Grinder there as well as a lovely Organic Extra Virgin Olive Oil.

6) Buy better quality and cut the portion size! I don't know about you but I cannot stand most of the "less expensive" cold cuts available at most grocery stores today. They simply pump them with excess water and salt to add weight. I would much rather pay a little extra for the all-natural turkey, the Black Forrest ham or the lean all-natural roast beef...then when I make a sandwich or Chef's Salad, I simply use 3 ounces (which is plenty) instead of 4. Same goes for all-natural grass-fed meats...go for the quality but instead of serving an 8-ounce portion of hormone enriched beef, scale it down to a 4-6 ounce portion. Did you know that all-natural, grass-fed beef tend to be much lower in total fat than grain fed products. For example, a sirloin steak from a grass fed steer has about one half to one third the amount of fat as a similar cut from a grain fed steer. In fact, grass fed meat has about the same amount of fat as skinless chicken or wild deer or elk and it actually lowers your LDL cholesterol levels.

7) Find ways to use most, if not all of the products you buy! Sounds simple but in actuality it is alarming how much food we throw-out as a nation. Here's a nice little example: For Easter we served asparagus as the vegetable. There were 8 of us dining and so we bought 2 pounds of asparagus (remember - it's in season now). Hopefully, most of you know to "snap-off" the bottom stem part which can be a bit woody...most people would simply throw that part away. Not us, my wife Cindy made a lovely batch of cream of asparagus soup (we just had a bowl for lunch). Cindy had to puree the soup and pass it through a chinois to remove any of the real woody pieces, but all-in-all it made for a great tasty treat.

8) Don't do your grocery shopping at "dollar" stores!!! I know that these "everything for a dollar or less" stores are cropping up all over the place. Believe me, I've been to the local one with my "frugal" mother and I was astonished at how awful the ingredient lists were on most of the food items offered. There is a reason it's only a buck!!!

I hope that these tips are of help to at least one person out there.

I've been providing a recipe with each posting so here is one that is easy to put together in less then half an hour. It's tasty and has 612 calories per serving.

Grown-Up Mac & Cheese with Wild American Shrimp

Servings: 8

1 Pound Wild American Shrimp, peeled and deveined

1 Pound Macaroni, cooked and drained

2 Each Large Eggs, slightly beaten

1 Cup Whole Milk

2 Cups Fontina Cheese, shaved

3 Cups Parmesan Cheese,shaved

4 Ounces Proscuitto Di Parma,small cubes

4 Cloves Garlic, finely minced

2 Each Vine Ripened Tomatoes, cored, seeded &diced

1/4 Cup Fresh Basil Leaf,chiffonade

To Taste Sea Salt

To Taste Cracked Black Pepper

2 Tablespoons Organic Unsalted Butter

Preheat oven to 350F.

In a large pot, bring 6 quarts of salted water to a rapid boil over high heat. Once water is at boil,
add the macaroni and cook "al Dente", about 8 - 9 minutes, uncovered. Once pasta is cooked,
strain through colander, rinse under cold water to stop cooking

While the pasta is cooking, mince the garlic; core, seed and chop the tomatoes; chiffonade
the basil and shred the cheeses. Reserve 1 cup of the Parmesan cheese for the top of the
casserole. Combine the remaining ingredients in a large bowl along with the eggs and milk.

When the pasta is done cooking and has cooled, toss into bowl with other ingredients, add the
shrimp and toss well to coat.

Use the butter to slightly grease a large casserole dish on bottom and all sides. Pour the
Mac & Cheese into casserole dish. Top with the reserved Parmesan cheese and place on middle
rack of oven. Bake for 35 minutes or until cheese has melted to golden brown color.

Remove from oven, toss ingredients and let sit for 5 minutes.

Serve in warmed pasta bowls along with some crusty bread and enjoy.

Until Next Time,

Chef John

www.cookwithjohn.com

john@cookwithjohn.com