food network – Looking to God

Mystery of the Sardines

Posted on September 4, 2015August 28, 2015 by Jack Flacco

For the life of me, I can’t seem to find a recipe that features sardines as its main ingredient. Oh, don’t get me wrong, I’ve tried. I’ve scoured the internet from Food Network to individual cooking sites in an effort to prove that sardines can be a main ingredient to a dish. Alas, I’ve come up empty. To me, the results make for good fodder for today’s Freedom Friday post.

One afternoon last fall, I was hungry. The family was away and I was looking to make something that would tie me over until dinner. I didn’t feel like a full lunch, but at the same time, my hunger was strong enough to warrant a hot meal. First thing I did was head to the pantry. I could have gone into the freezer and thawed one of those ready-made burritos, but like I said, I was looking for something light. Besides, a burrito does all sorts of funky things to my stomach that I didn’t want to experience.

Anyway, I came across a package of spaghetti and a jar of marinara sauce. I thought, “great, it would be the perfect meal.” A small bowl of pasta with some sauce would be enough to keep me active for a couple of hours. Then, with the package and jar in my hands, I eyed the shelves for some protein. I could have gone for the nuts, but I wasn’t in the mood to sit at the table and supplement my meal with another course. That was when I saw the can of sardines.

For those unfamiliar with the taste of sardines, let me tell you. The texture is mushy. The flavor is strong. They’re a great source of Omega-3’s, fatty acids and protein, but they do nothing to stem the flow of a good appetite. That’s my opinion.

I thought, “Hey, why not try it out.”

The pasta went into the water, the sauce went into the pan and the can opener hit the sardines next to the stove. Twenty minutes later, while mixing the sauce into the pasta, I added half a can of sardines.

My nose should have warned me. I didn’t take a hint very well. It was awful, just awful. I had all I could do from tossing my innards.

From that moment on, it’s been my quest to find the ultimate sardine recipe. And honestly, the only one that comes to mind, other than eating out of a can, is sardines on a bed of salad topped with a butter sauce. Unbelievably, that’s all I could find. There was no epiphany to stir my culinary creativity, no magic bullet to hit me with the idea of the century, and no wonderful mix of vegetables and starches to compliment the marine treat.

I just couldn’t find anything.

So now, I ask you all. Do you have a sardine recipe that will surprise and equally shock me into believing in miracles?

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What have you done with sardines lately to make them special? Is it possible to have sardines as a main ingredient in a dish?

Guacamole

Posted on October 17, 2014May 8, 2017 by Jack Flacco

Everyone likes new recipes. I mean, I love new recipes and I don’t cook that often. I cook once a week, typically on a Saturday, and I change things up by trying new ingredients in my recipes. But with guacamole—why am I thinking Whac-A-Mole?—there are a few things I do to spin the recipe on its head.

Guacamole inside the bowl ready for mixing

Football season is here and it’s all about guacamole today. If you enjoy food, this Freedom Friday post is just for you.

I learned how to make guacamole from watching master chefs on Food Network Canada a number of years ago when all I watched was Food Network. The thing that attracts me to this Aztec cuisine dip is its versatility in its use.

For instance, I use it for a Saturday night dip with broccoli. If you don’t like broccoli, you can use almost any vegetable and it’ll still make the snack extra special to munch. Just don’t try dipping something crazy like kale with it. Although, I haven’t really tried it, in which case it may actually be somewhat good. Have you ever tried kale chips? Oh, you have to—it’s to die for! I digress.

Let’s get to the recipe, as I know you’re probably wondering what it is.

Ingredients (Serves 2):

7-8 cherry tomatoes

2 avocado

½ lemon

1 garlic clove

4 slices of onion

Cilantro (to taste)

Salt (to taste)

Jalapeño (to taste)

Directions:

You can make this recipe two ways. The first way is to use a mixer and make it smooth. The second way is to use a fork, a deep bowl, and mix it by hand. If you go the mixer route, you can make the guacamole very smooth and creamy. It will go well as a dip. If you like chunky, I would suggest the second way—the one I prefer, as you’ll get a nice texture from the mix, but also a wonderful blend that you can taste the ingredients individually.

Prep work is easy. Cut the cherry tomatoes into halves in order to have them blend properly in the mix. Add them to your mixing bowl.

Scoop the meat of the avocado; they’ll break down easier in the mixer, and by hand mixing. Into the bowl it goes. (Note: Make sure the avocados are ripe, otherwise you’ll end up with double the mixing time.)

Squeeze the juice of half a lemon.

Chop a medium garlic clove in fine, small pieces. Very small is what you’re going for—the smaller the better. Did I say small?

This is where it gets tricky, as I don’t really measure from this point forward. I rather eye it. Depending on the strength of the onion, I go for four slices but if you don’t like so many onion slices, go for less. Two will work as well.

Cilantro is one of my all-time favorite herbs. It goes well with salads, dips and as garnish for fresh vegetable recipes. It is so good. Just grab a couple of sprigs, wash and pat dry, and chop finely to add in the bowl.

Salt is up to you. Go light at first, believe me, guacamole doesn’t need too much of a kick to taste great.

Lastly, add your jalapeño. Cut a couple of small chunks, again, chopping finely, and add to the bowl.

Once all the ingredients are in, mix to your choice consistency. As I’d mentioned, I like mine chunky, but you may prefer smooth. It’s totally up to you.

This recipe takes me about 10-15 minutes max to make. It’s easy, tasty and ready to serve. Try it with broccoli, as it makes for a lovely snack.

Most of all—have fun!

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Do you make your own guacamole? What do you do to make it special?

Food Favorites, Freedom Friday

Food Tips

Posted on December 13, 2013May 8, 2017 by Jack Flacco

I enjoy food as much as the next guy. In fact, I would venture to say, I eat for the shear pleasure. I never used to be this way. Most of my meals years ago had trouble staying in my mouth more than a few seconds before they hit the bottom of my stomach. I ate fast. I played hard. And lived for no tomorrow. Of course, I don’t do that anymore, and I’m happier and healthier for it.

A full pantry (Photo Credit: theperfectpantry.com)

I thought for Freedom Friday you’d appreciate a few tricks I have up my sleeve whenever I’m in the kitchen cooking a meal. I’ve always wanted to write these tips in a notebook, but how can that happen if I’m either in the kitchen cooking for the family or at my laptop writing other stuff? And don’t worry, although I write about zombies it doesn’t mean I am one. I’ll leave the undead to worry about eating brains.

Let me start by saying every kitchen needs a few basic ingredients. Salt, pepper, and olive oil make it almost into every meal. That’s why our family buys those ingredients in bulk. If you have a cold room or pantry, you can store the basics in there for a long time before you need to stock the shelves again. I suppose you can do the same thing with toilet paper, but I’d recommend not eating toilet paper.

Here’s something I’ve learned when I went on a one-year viewing binge of Food Network Canada. Chances are I picked up a thing or two here and there as I watched, however, one of the coolest tips I got from them has to do with knowing when the oil in the pan is hot enough for frying. All you do is wet your finger with water and allow a drop to fall to the pan. If the water snaps in the pan, then you know it’s perfect for frying.

Which reminds me, if you’re going to try this trick, make sure you stand well back from the pan. You don’t want to make your meal to-go, as in going to the hospital ‘cause your eye was an inch away from the pan.

How to hold a chef's knife (Photo Credit: stellaculinary.com) — How to hold a chef’s knife (Photo Credit: stellaculinary.com)

You’d think holding a knife is easy. Not at Casa Flacco. When I’m cutting vegetables, I grasp the knife by the handle, curling my index finger to the side of the blade while my thumb leans on the other side, half on the blade and half of the handle. Not only is it safe, but you have better control of the cutting. With the other hand, I curl my fingers so as my fingernails fall at a ninety-degree angle on the vegetable. Then, I cut with a rhythm, rocking the knife on its tip as I bring the blade down on the vegetable. I learned this technique from one of these fancy-shmancy chefs in order to prevent a premature amputation of a digit.

The proper cut (Photo Credit: besthomechef.com.au)

Not so much a tip as it is a recommendation, but enjoying your food ranks up there with turning off the stove when you’re done with it. It involves not rushing through your meal so you can spend countless of senseless hours in front of a screen. I’ve done it many times and it doesn’t do justice to the digestive tract. Eating your food at a leisurely pace invokes a relaxed atmosphere conducive to pleasure. The food settles better, too. I know, it’s hard to do in this day and age where we’re rushing everywhere. But it beats ravaging a side of steer and washing it down with a gallon of gin.

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Do you have any food tips you’d like to share? Are you a fast eater?

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