Your Dreams Coming True In The Kitchen

M y newer type of cooking is far from being vegetarian.   There is no way I can become a vegetarian. I cannot live without meat, chicken, etc. This so called "newer type of cooking" will try to stay away from starch such as potatoes and wheat (with all its products) . Unfortunately wheat products are many. These include pasta, white or whole wheat bread, cakes, pizza etc. Ask your butcher to take the skin off your chicken.

T he difference between Bulgur and Cracked wheat is that the latter has not been parboiled. Bulgur is considered a whole grain by the U.S.D.A. Cracked wheat is found in most supermarkets and has already been used in this blog. Buckwheat on the other hand has not been used. So this is a completely new recipe. Buckwheat or Φαγόπυρο in Greek is difficult to find in Greece unless searched in Health Food/Organic Food supermarkets. Buckwheat can be found cracked or milled.Wikipedia mentions that buckwheat is not wheat. For all intensive purposes, cracked buckwheat has been used in this recipe and used instead of rice.

T oday my friends I would like to share with you something very interesting.  Some of you may have heard of it and some of you may not. I, for certain have not. This "diet" or "life style" as I would call it, should be the way I will definitely try to follow for the rest of my life. This "life style" is what is known as the Paleolithic Diet.

T he idea here is to cook the black eyed peas in lots of water add whatever needs to be added then finally to poach the fish filet on the surface during the last 10 minutes or so.  This is a warm, light, tasty meal to enjoy on a week day for lunch.  The orange piece you see is pumpkin.

 W hen buying your salmon filet ask the fish monger not to take off the skin...just make sure that the scales have been scraped and washed away.  I have personally seen my friend Chef Rotureau prepare this dish for a number of people at the three Michelin star hotel and restaurant in St. Jean de Luz, south west of France, 30 km south of Biarritz.

I would like to share with you how I made this succulent boneless smoked ham. Went to my butcher in the Athens Market and asked him to choose a medium size hind leg of a pig skin on and to cut it my way. That is, he cut off the shank part for another recipe I have in mind, and to bone the remaining leg. the result was that I had two pieces of pork, one: the shank, and two: an open leg of skin on pork. The shank was deep frozen and the open leg of pork was cured for 8 days. It weighed 4.3 kg. Method: Serves a party of 15 healthy eating people. -  Pumped the leg with the meat syringe with the curing solution at 10 % of its weight. -  Layed the leg of pork wide open skin down meat facing you and added the following: >  2 Tbsp. crushed coriander. >  1 Tbsp. Mango powder. >  1 Tbsp. Garlic powder. >  1 Tbsp. dry onion flakes. >  2 Tbsp. black pepper corns. >  ½ tsp. clove powder. >  4 sprigs worth of fr...

T his blog is intended for Greeks and any other nationality living in Greece who loves Jalapeño Peppers.