Chef Michael Gilligan: St. Andrews Day

Chef Michael Gilligan: St. Andrews Day: "This Tuesday is St. Andrews day. The following day on Wednesday in celebration of this, Aston Vile will be slaughtered at the temple of S..."

St. Andrews Day

This Tuesday is St. Andrews day. The following day on Wednesday in celebration of this, Aston Vile will be slaughtered at the temple of St. Andrews by the mighty Birmingham City in the Quarter Final of the League Cup. Blessed be the Blues.

My beloved Blues seem to have a few links with the Scottish, our manager Alex McLeish is from Barrhead and we have Barry Ferguson, James McFadden and unfortunately Garry O’Conner who all hail from the northern side of Hadrian's Wall.

Our ground is called St. Andrews and we have "Keep Right on to the End of the Road", as our club anthem which was wrote by Sir Henry Lauder (4 August 1870 – 26 February 1950), known professionally as Harry Lauder, who was a Scottish entertainer, described by Sir Winston Churchill as "Scotland's greatest ever ambassador. We shall be victorious, it is written in the stars! {Now we will get stuffed!}

Back to the saint bloke though…St Andrew was one of Jesus' twelve disciples and he lived and worked as a fisherman in Galilee. He was the brother of Peter, another of Christ's disciples.

After Christ's crucifixion, one version of the legend is that Andrew went to Greece to preach Christianity, where he was crucified for his beliefs at a place called Patras, on a cross in the form of an X. However, the X-shaped cross played little part in early legends of St. Andrew and indeed in early versions of the tale, Andrew was nailed to an olive tree, not a cross.

How he ended up being the patron saint is unclear, there are several differing stories:-

300 years after his death the Emperor Constantine decided to remove the Saint's bones to Constantinople, but according to legend the monk St. Regulus was warned in a dream by an angel, who told him to remove as many bones as he could to the "ends of the earth" to keep them safe.

As far as the Greeks and Romans were concerned, Scotland was as near to the world's end as you could get, so some of his remains were taken to Scotland. St. Regulus brought the relics ashore at what is now St Andrews (some versions say he was shipwrecked there) and a chapel was built to house the bones, followed in 1160 by a cathedral. St Andrews was the religious capital of Scotland and an important place of pilgrimage.
A more plausible version of how the Saint's bones found their way to Scotland is that Acca, Bishop of Hexham, who was a renowned collector of religious relics, actually bought the bones quite legitimately and took them there in 733 AD.

Unfortunately the bones have now disappeared, probably destroyed during the Reformation when anything connected with "Catholic idolatry" was removed without trace. The site where the relics had been is now marked by a plaque in the ruins of the Cathedral in St Andrews.

Not all of St. Andrew's bones were originally sent to Scotland, the rest were stolen from Constantinople by the Crusaders in around 1204 and taken to Amalfi in Italy, from where some fragments were sent in 1879 to Scotland, and in 1969 Pope Paul VI gave some further relics to the Catholic church in Scotland during a visit there and these are now displayed in a reliquary in St. Mary's Roman Catholic Cathedral in Edinburgh, if you're into that kind of thing.

Now if you know anything about the Scots you would think the celebrations of their patron saint would be on the same scale as those of Ireland's - St Patrick, but somehow they aren't. St. Andrew's Day used to be a very popular feast day in Scotland. It was a common custom for farm workers and labourers to go "St. Andra'ing". They would catch rabbits and hares and later on in the day would feast and drink. But a recent survey showed many Scots didn't know when St Andrew's day was.

To address this terrible sacrilege there have been debates on and off for some time about making St. Andrew's Day a public holiday in Scotland, that way it would be easier to remember, but so far no success. However the day is celebrated by those Scots at home and abroad who know when it is wearing traditional costume - kilts, drinking traditional Scottish drink - Scotch whisky, eating traditional Scottish food - neeps and tatties, listening to traditional Scottish music - the bagpipes and enjoying traditional Scottish dancing - celidhs.

Many Scots will also wear a thistle on this day. The thistle is widely regarded as the emblem of Scotland. There are several varieties of thistle, most of them common weeds throughout the British Isles and nearly all characterized by extreme prickliness. The legend of how the thistle came to be adopted by the Scots tells of how a group of Scots were sleeping in a field when a group of marauding Vikings crept up to attack. Fortunately one of the Vikings stood on a thistle, whose prickles penetrated through to his foot and made him yell with pain, waking the sleeping Scots who were able to fight off their attackers. So, from that day, or so the story goes, the thistle has been adopted as Scotland's national emblem.
So to celebrate St. Andrews day we are going to make 2 dishes that have become synonymous with Scotland, no not haggis or neeps and tatties because they are truly awful but a warming Scotch Broth and my favorite, the Scotch Egg.

SCOTCH BROTH
Serves 4

Ingredients1oz Pearl Barley
8oz Stewing Beef, fat removed
2pts Water
3oz Leeks, sliced
8oz Carrot, diced
8oz Swede, diced
Salt and Pepper
2oz Cabbage, shredded

MethodPlace the barley in a pan of cold water; bring to the boil then drain.
Return the barley to the pan together with the diced beef and 1.2L/2pts of water. Bring to the boil, skim the surface, and then simmer for 1 hour.

Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes. Serve hot.


SCOTCH EGGS
Makes 4

Ingredients4 Hard Boiled Eggs, cooled
1oz Plain Flour
Salt and Pepper
8oz Pork Sausage Meat
1 Egg, beaten
2oz Dried Breadcrumbs
Vegetable Oil for deep frying

Method Shell the hard boiled eggs and coat each in the flour which has been seasoned with salt and pepper. Preheat the deep fryer to 170C, 340F.

Divide the sausage meat into 4 equal portions and flatten out each portion roughly into a circle large enough to surround an egg on a floured board.

Place 1 egg in the centre of each sausage meat circle and carefully mould the sausage meat around each egg, pressing the edges firmly together to seal.

Place the beaten egg in one bowl and the breadcrumbs on a plate, then dip each covered egg firstly in the beaten egg and then in the breadcrumbs to thoroughly coat all over.

Fry the coated eggs for 7-9 minutes until golden brown and crisp.
Drain well on kitchen paper, cool and refrigerate until ready to serve.

To serve at parties or buffets, double, triple or quadruple the ingredients then just before serving cut each egg into quarters for bite sized potions.

AND FINALLY… Do you know the first people in the UK to have double glazing were the Scots?...It was so their kids couldn't hear the ice cream vans.

Keep Right On
CHEF GILLIGAN

Chef Michael Gilligan: Spooky Witches Fingers

Chef Michael Gilligan: Spooky Witches Fingers: "GILLIGAN’S GOURMET One thing I like to do for fun on Halloween and you can try this too, is before bobbing for apples at your local Hallowe..."

Spooky Witches Fingers

GILLIGAN’S GOURMET
One thing I like to do for fun on Halloween and you can try this too, is before bobbing for apples at your local Halloween carnival or at a friend’s party, fill your mouth brimming full with ketchup. When underwater, discharge the goo, then frantically jerk your head up out of the water screaming, "Razor! Razor!"
{Makes sound like crazed person laughing…. Muahaahahahaaaa!}

SPOOKY WITCHES FINGERS
Ingredients1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel

MethodCombine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F. Lightly grease baking sheets.
Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.

Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles.

You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

AND FINALLY…….
TEN REASONS WHY TRICK OR TREATING IS BETTER THAN SEX
10) You are guaranteed to get at least a little something in the sack.
9) If you get tired, you can wait 10 minutes and go at it again.
8) The uglier you look; the easier it is to get some.
7) You don't have to compliment the person who gives you some.
6) Its O.K. when the person you're with fantasizes you're someone else, because you are.
5) Forty years from now you'll still enjoy candy.
4) If you don't like what you get, you can always go next door.
3) It doesn't matter if the kids hear you moaning and groaning.
2) Less guilt the morning after.
1) YOU CAN DO THE WHOLE NEIGHBORHOOD

Scare you later,
CHEF GILLIGAN

Chef Michael Gilligan: Scream Cookies for Halloween

Chef Michael Gilligan: Scream Cookies for Halloween: "It is only 4 days until Halloween so I am going to give you a head start with this recipe as it is a little more challenging than my usual..."

Scream Cookies for Halloween

It is only 4 days until Halloween so I am going to give you a head start with this recipe as it is a little more challenging than my usual stuff. This might a bit more work but the results are stunning. I make these at the W Hotel here in South Beach during the halloween week for the front desk as a welcoming amenity for our guests and they go down a treat.

Did you know that Jack o’ Lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday? No? What else don’t you know about Halloween?
Halloween is on October 31st, the last day of the Celtic calendar. It was originally a pagan holiday, honoring the dead. Holloween was referred to as All Hallows Eve and dates back to over 2000 years ago.
Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes.
The ancient Celts thought that spirits and ghosts roamed the countryside on Halloween night. They began wearing masks and costumes to avoid being recognized as human.
Bobbing for apples is thought to have originated from the roman harvest festival that honors Pamona, the goddess of fruit trees.
Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death.


SCREAMING SPICE COOKIES
Yield 20 cookies

INGREDIENTS
Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
¼ teaspoons baking soda
1 tablespoon pumpkin pie spice
½ teaspoon fine salt
¾ cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract

Icing: Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
¼ cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 ½ to 2 cups confectioners' sugar
Lollipop sticks, available in craft or bakers' supply stores
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies {Remove the top and bottom of the tuna can and discard. Wash and dry well. Pinch the sides of the can together to make a skull-like shape}

METHODFor the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes.
Add egg and vanilla extract, beating until smooth.
Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk
Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can.

Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.

Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes

Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.

Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies.
Continue to cook until the candy Liquefies, about 3 minutes more.
Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.

For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth.
Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon.

Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

AND FINALLY… Q: Why don't witches wear panties?
A: To get a better grip on their brooms!

Columbus Day Veal Piccata

In 1492 Columbus sailed the ocean blue.
Tomorrow on Oct. 11, 518 years later, banks are closed and there's no mail.

To many, Christopher Columbus Day is nothing more than the cap on a three-day weekend in October. But to the Italian-American community, this holiday has been a 500-year fight to get recognized. Everyone knows that in 1492 Columbus first felt the soil of the New World, but there are not nearly as many people that realize the history of the holiday since that fateful landing.

It is believed that the anniversary (Oct. 12) of Columbus reaching San Salvador in Central America was first formally celebrated by the Society of St. Tammany (also known as the Colombian Order) in New York City in 1792,when they held a dinner in his honor. At that time, New York was the first place to erect a statue of Columbus.

It was about this time that the name of Columbus was becoming heralded throughout America. Many institutions began changing their name out of respect to the explorer. New York's King's College changed its name to Columbia and the nation's capital was named the District of Columbia.

In 1866, the Italian population of New York organized the first mass celebration. Growing efforts were being made by groups to have Columbus Day declared a national holiday, most notably by the first Catholic fraternal order, the Knights of Columbus, which was organized in 1882.

The Knights of Columbus, who have been involved in Jersey City's Columbus Day parade since its beginnings in 1950, is now an international society with 1.5 million members and more than 10,000 councils. Their motto is to uphold the ideals of Columbianism: "charity, unity, fraternity and patriotism."

The quadricentennial of Columbus' arrival did the most to raise the awareness of Columbus Day around the country. President Benjamin Harrison issued a proclamation appointing that day as "... a holiday for the people of the United States ... to express honor to the discoverer, and their appreciation of the great achievements of four completed centuries of American life."

This anniversary also brought about the building of Columbus Circle at the southwest corner of Central Park in New York, accompanied by a statue.

The Knights of Columbus kept lobbying states to make it a legal holiday, and in 1909 New York was the first state to sign it into law. The first government-supported Columbus Day was celebrated with a massive parade in Columbus Circle, and had replicas of Columbus' ships sailing in New York Harbor. It was that year that New Jersey joined in by legalizing the holiday.

In 1934, President Franklin Roosevelt urged a nationwide observance of Columbus Day, and in 1937, he proclaimed every Oct. 12 as Columbus Day. In 1971, President Nixon declared it a federal public holiday on the second Monday in October.

Columbus Day is now observed in all but nine states. In three states it is known as Discovery Day and in Michigan it is known as Landing Day. Oct. 12 is also celebrated as Columbus Day in some parts of Canada, in Puerto Rico, in Central and South American countries and in Italy and Spain.
Back in 2010 we are going to make veal Piccata to celebrate.

Veal Piccata
4 servings.

Ingredients
½ cup all purpose flour
2 teaspoons salt
½ teaspoons freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 ½ tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
½ cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Method
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

AND FINALLY…

How did Christopher Columbus finance his trip to America?

With the Discover Card of course!

Chef Michael Gilligan: ARE YOU HUNGRY TONIGHT?

Chef Michael Gilligan: ARE YOU HUNGRY TONIGHT?: "ARE YOU HUNGRY TONIGHT? Today, August 16th is 33 years since the death of the King, Elvis Aaron Presley. Elvis Presley was the first r..."

ARE YOU HUNGRY TONIGHT?

ARE YOU HUNGRY TONIGHT?

Today, August 16th is 33 years since the death of the King, Elvis Aaron Presley.

Elvis Presley was the first real rock and roll star. A white southerner who singing blues laced with country and country tinged with gospel, Presley brought together music from both sides of the color line. Presley performed this music with a natural hip swiveling sexuality that made him a teen idol and a role model for generations of cool rebels. Presley was repeatedly dismissed as vulgar, incompetent and a bad influence. However the force of his music and image signaled to the mainstream culture it was time for a change.

Born January 8, 1935, in East Tupelo, Mississippi, Presley was the son of Gladys and Vernon Presley, a sewing machine operator and a truck driver. Presley's twin brother Jesse Garon was stillborn, and he grew up as an only child. At age three, Vernon was sent to prison for forgery. It seems that Vernon, Travis Smith, and Luther Gable changed the amount of a check from Orville Bean, Vernon’s boss, from $3 to $8 and cashed it at a local bank. Vernon pled guilty and was sentenced to three years at Parchment Farms Penitentiary. Vernon's boss, Mr. Bass called in a note that Vernon signed to borrow money to build the house and Gladys is forced to move in with Vernon's parents. Vernon would only serve eight months. Afterward Vernon's employment was spotty and the family lived just above the poverty line. The Presley’s attended the First Assembly of God Church whose Pentecostal services always included singing.

FOOD, and not music, was Elvis Presley’s first and most lasting love. Nothing was more important for the King of Rock n Roll than his daily menu: buttery biscuits, six-egg omelettes served with a pound of burnt bacon, pecan-crusted catfish, smoked back ribs, ground beef burgers, smoked pork sandwiches, fried dill pickles, grits and cheese, bologna cups, sweet potato pie, barbecue pizza, turnip greens, fried peanut butter and banana sandwiches, 16 lb T-bone steaks, 8 oz filets of salmon, banana pudding, triple-layer fudge cake.

Elvis’s cuisine reflects his life — both innocent and fabulous — and, in the end, possibly just too much. Elvis cuisine is artery-clogging Southern American cooking raised to baroque new heights. Elvis cuisine is snacking without guilt. Elvis cuisine is eating whenever, whatever and however much you want. Elvis cuisine is literally food lust.

His breakfast was of 5,000 calories and he consumed it at 5 o’clock in the evening, which is generally when he woke up. Elvis had six large eggs cooked in butter with extra salt, one pound of bacon, half a pound of sausages, 12 buttermilk biscuits. Dinner (or lunch) was five hours later, at 10 p.m., and went up to a scary 84,000 calories. It included two "Fool’s Gold" sandwiches: each sandwich was made of a jar of peanut butter, a jar of strawberry jam, one pound of crisp-fried bacon on a baguette cut into two. Elvis had supper at 4 a.m. It was of 5,000 calories. Five double hamburgers and deep-fried peanut butter, and mashed banana sandwiches.


Elvis Presley's Hot Peanut Butter and Banana Sandwich

Ingredients
2 tablespoons peanut butter (preferably smooth)
2 slices white sandwich bread
1 small ripe banana, mashed with a fork (about 1/4 cup)
2 tablespoons butter

Method
Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge.

Close sandwich, gently pressing bread slices together.

Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.

Eat immediately with a knife and fork.

AND FINALLY… After the New Jersey Supreme Court voted to legalize gay marriage in the state, former President George W. Bush restated his position that marriage is a "sacred institution."

Meanwhile in Las Vegas, a drunken homeless man picked up a crack whore at Jiggles strip club at 3 a.m. The two went to a wedding chapel where an Elvis impersonator on crystal meth joined them in said sacred institution.

CHEF GILLIGAN {has left the building}

Faggots, catholic guilt and Irish mothers...

Now that we in the US are coming to the end of our summer holidays and Labour day {there is a U in it!} is quickly approaching, I am looking back on some pictures I took a few summers ago when we took a trip to Sunny Birmingham {well it was sunny on that day} and Wales.
I have to say that in England and Wales I was sad to see the demise of the privately owned pub.
All the pubs that used to have dodgy sandwiches, pork scratchings or nothing at all have been replaced by chains such as Marstons or Witherspoons where the character of the old places has been somewhat diluted.
Some of the lager iconic pubs are now McDonalds, there is something inherently wrong with this!
This has come as a blessing to some people as you can get pretty average, relatively cheap meals in them but to me they all seemed the same, although I have to admit they were a God-send when traveling with a 2 year old as they are kid friendly.
Long gone are the days when the wife and I used to choose a place to eat because they had a good selection of wines by the glass, now we choose the ones that supply crayons and colouring books!

We stayed with my mom in Chelmsley Wood, a suburb of Birmingham, and she was doing our heads in {like Irish moms do} so we decided to take a trip to wales for a couple of days to get away from her.
Mom died a couple of months ago in May.
I was back in Birmingham for the funeral, I never made it in time to say goodbye, we didn't think it was that serious, she would always be around, right?
I booked a flight on the Thursday when my sisters called me to say that she was sick for the following Monday but due to some sodding ash cloud over Iceland the flight was delayed until the Tuesday and by then mom had gone.
I felt like I should have got there sooner, that I had wasted time when I was over in the summer, I thought that it was the doctors fault that my mom could die of pneumonia in the sodding spring! It was the NHS, it was Blair/Gorden but I know all of these thoughts are irrational. So I try to focus on the good things like she packed us a superb picnic when we went to Wales, we had chicken drumsticks, pork pie, lashings of ginger beer and scallion and tomato sandwiches {my favourite}
We ate it on the rickety old train that we got on as we changed from New Street to Wolverhampton {we are such glamorous European travellers!} to the place with not enough consonants!
Aberystwyth, in the west coast of Wales is a town nestled between three hills and two beaches, and hosts some castle ruins, a pier and a harbor. The surrounding hills hold the visible remains of an Iron Age fort and also a monument to Wellington and once climbed offer stunning views of Cardigan Bay.{or so it says in the brochure}

It was here that my wife had her first taste of Faggots. Now not necessary a Welsh dish per say as my mom gave us Faggots in the Midlands and I believe most people had a taste of Mr. Brains Faggots before they had hit their teens, but my wife thought that this was a dish inspired and named after a gay man!

Classic dishes which stiffened the backbone and stiff upper lip of Britain in days gone by are I believe vanishing from the nation's larder, dishes like Faggots and Peas, Jugged hare, brawn and junket are unknown to the overwhelming majority of under-25s, who also shudder when confronted with many of the recipes' down-to-earth ingredients.
Increasing prosperity is tending to drive offal from young people's kitchens along with ingredients such as haddocks' heads and scrag end of neck. The runaway success of international cuisine, from pizza to Thai curries, has also eroded the appeal of pigs' cheeks in brine and boiled calf's foot which date from periods of austerity.
“Tis a shame I tell ya, pretty soon the whole world will be run by these chains and conglomerates and we will have lost some of the things that make traveling to different places unique.
Well before we loose it completely, let’s make some Faggots.

FAGGOTS WITH ONION GRAVY

INGREDIENTS

1oz unsalted butter
1 medium onion, peeled and finely chopped
6oz minced pigs' liver
2 lamb or pigs' heart, trimmed and cut into chunks
1lb belly of pork, trimmed and rind removed
½ tsp mace
4tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg, beaten
Salt and freshly ground pepper
4oz fresh white bread crumbs
25g/1oz beef dripping or 3 tbsp olive oil

For the gravy
4 red onions, peeled and each onion cut into 8 wedges
4 sprigs of fresh thyme
1 tbsp olive oil
1½pt fresh beef stock
½ pint red wine
Salt and freshly ground black pepper

METHOD

Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
Place the belly pork onto a chopping board and cut into portions.
Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.
Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
Preheat the oven to 400F .For the gravy:
Place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelized.
Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.
Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.
Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to350F and cook the faggots for 40 minutes.
Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mushy peas and mashed potatoes.

AND FINALLY…
I went to the butchers the other day to buy some beef. As I was there, he cut two slices of prime topside and hung them from a couple of hooks above his counter. He said to me, "I'll put £10 of my money against £10 of yours that you can't jump up and grab these two bits of beef at the same time."
I said, "I'm not taking that bet, the steaks are too high."

Chef Michael Gilligan Satan's Pantry

I scream, you scream....

Last Monday August 2nd was National Ice Cream Sandwich Day. And who can think of a better time to eat an Ice cream sandwich than right now as the temperature hovers around the 100 degree mark?
I did some extensive research {10 minutes of Google} and I couldn’t come up with a creator, or the origin of this day. I did however find that this holiday has been celebrated for years and the ice cream sandwich does have a history. There is plenty of documentation to support that this holiday does indeed exist. - Was this holiday created by a food organization? Probably but I didn’t find any proof.
This holiday is referred to as a "National" day. However, I did not find any congressional records or presidential proclamations for this day, and really what president would have went to congress with a bill to make the day official? Bill Clinton, maybe?

The Ice Cream sandwich is enjoyed throughout the world but by different names.
Scotland
No they aren’t fried!
In Scotland they are known as 'sliders' - usually served as vanilla ice cream sandwiched between two rectangle wafers.
You can buy sliders consisting of vanilla ice cream sandwiched between one wafer and one block of chocolate-covered nougat. These are known as nougat sliders. Alternatively, called a 'single nougat' or in the case of two blocks of nougat; a 'double nougat'. In this context the word nougat is pronounced as in gold nugget.

Australia
The original ice cream sandwich was commonly known as a cream between. One purchased a small block of ice cream wrapped in paper and placed it between two wafers.
Although not as widely popular as other ice cream desserts which are promoted more, the ice cream sandwich is considered a nostalgic favorite within Australia.

Within Australia, ice cream sandwiches are given the commercial name of “Giant Sandwich” (recognizable by its distinct blue and pink wrapper), and “Monaco Bar” (recognizable by its gold and black metallic wrapper) in the Eastern states.

Singapore
Wafer ice cream is a type of ice cream popular in Singapore. It consists of two original wafers holding together a block of ice cream. Vendors are commonly found along Orchard Road, Chinatown and outside schools.
Common flavors offered include Ripple, Red bean, Yam, Sweet corn, Durian, Honeydew, Peppermint, Chocolate, and Chocolate Chip. Wafer ice cream vendors also sell the same blocks of ice cream on a slice of multicolored bread, a cone or a cup instead of sandwiched between wafers.



Ireland, England & Wales
In Ireland, England and Wales an ice cream wafer, consisting of a small block of ice cream between two rectangular wafer biscuits, was a popular alternative to a cone up until the 1970s. Since then it has declined and is now rarely seen.

United States
In the United States, an ice cream sandwich is a slice of ice cream, commonly vanilla although other flavors are often used, sandwiched between two rectangular wafers, usually chocolate."

Alternatives to wafers are often used, such as chocolate chip cookies. Many companies offer alternatives to the conventional ice cream sandwich as well, such as San Francisco's It's-It, who use oatmeal cookies and dip the sandwich in dark chocolate, New Jersey-based Rice Creams, Inc., who use crispy rice and marshmallow wafers, and Jeni's Splendid Ice Creams of Columbus, Ohio, who use artisan ice creams and almond macaroons.

So now we know what they are lets make our own.

ICE CREAM SANDWICHES
Makes 8 ice cream sandwiches.

Ingredients
½ cup unsalted butter, melted
½ cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup all purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
4 cups (2 pints) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened

Method
Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. These can be stored in the freezer up to one week.

AND FINALLY…Upon hearing that her elderly grandfather had just passed away, Katie went straight to her grandparent's house to visit her 95 year old grandmother and comfort her. When she asked how her grandfather had died, her grandmother replied, "He had a heart attack while we were making love on Sunday morning." Horrified, Katie told her grandmother that 2 people nearly 100 years old having sex would surely be asking for trouble. "Oh no, my dear," replied granny. "Many years ago, realizing our advanced age, we figured out the best time to do it was when the church bells would start to ring. It was just the right rhythm. Nice and slow and even nothing too strenuous, simply in on the Ding and out on the Dong." She paused to wipe away a tear, and continued, "He'd still be alive if the ice cream truck hadn't come along,"

CHEF GILLIGAN

National Milk Chocolate Day

Ok chocolate lovers! July 28th is a day especially for you. It’s National Milk Chocolate Day.
And how much do we love milk chocolate? According to the National Confectioners Association (NCA), 65 percent of Americans actually prefer milk chocolate over other chocolates.
Milk chocolate is a form of chocolate which is blended with milk for a milder, creamy flavor than dark chocolate, which is composed primarily of cocoa liquor. Many candy companies utilize milk chocolate for their products, which are designed to be eaten out of hand, and milk chocolate can also be used in some baking applications.

Chocolate is derived from the seeds of the cacao plant, Theobroma cacao. The seeds or “nibs” are formed in large pods, which are harvested when ripe. Harvesters split the pods to access the seeds and then ferment them for around a week before roasting the seeds and grinding them to release their chocolate liquor. Chocolate liquor is composed of cocoa solids and cocoa butter, the fatty part of chocolate.

Pure chocolate liquor is turned into baker's chocolate, which you may be familiar with. If you have ever bitten into a piece of baker's chocolate, you also know that it is extremely bitter, due to the alkaloids in chocolate. Therefore, chocolate liquor is often mixed with sugar and other ingredients to make candy bars and other sweet chocolate products.

Typical milk chocolate includes 10% chocolate liquor, along with an additional percentage of pure cocoa solids; in Europe, milk chocolate must contain at least 25% cocoa solids. Around 12% of milk chocolate contains milk solids, and another 3.7% is composed of milk fat. Sugar and vanilla are also added to make milk chocolate creamy and to enhance the flavor. Either condensed or powdered milk may be used, depending on the manufacturer.

If you are looking for a great excuse to indulge in some sweet treats, look no further. Try this melt-in-your mouth pizza recipe for National Milk Chocolate Day.

CHOCOLATE PIZZA
6 servings.

Ingredients
1 pound homemade pizza dough, recipe follows, or purchased pizza dough
2 teaspoons butter, melted
¼ cup chocolate-hazelnut spread (recommended: Nutella)
½ cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.


Method
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.

PIZZA DOUGH:
Yield: 1 (16-ounce) ball of pizza dough

Ingredients
½ cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl


Method
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

AND FINALLY…
Chocolate is a vegetable!!!
Chocolate is derived from cocoa beans.
Bean = vegetable
Sugar is derived from either sugar cane or sugar beets.
Both of them are plants, in the vegetable category. Thus, chocolate is a vegetable.
To go one step further, chocolate candy bars also contain milk, which is dairy.
Chocolate has many preservatives. Preservatives make you look younger.
So candy bars are basically a health food!

Hot Dog

"'Tis dogs' delight to bark and bite,"
Thus does the adage run.
But I delight to bite the dog
When placed inside a bun”

July is the National Hotdog Month, and Monday the 19th of July is the National Hotdog Day!
Sausages were mentioned in Homer's Odyssey as far back as the 9th Century B.C. Though controversy dogs its history of origin, {did you see what I did there?} it is one of the oldest forms of processed food that still enjoys a strong popularity. And no one disputes that.
Frankfurt-am-Main, Germany, is traditionally credited with the place of birth. However, this claim is disputed by those who assert that the popular sausage--known as a "dachshund" or "little-dog" sausage--was created in the late 1600's by Johann Georghehner, a butcher, living in Coburg, Germany. According to this report, Georghehner later traveled to Frankfurt to promote his new product.

Actually, in 1987, the city of Frankfurt celebrated the 500th birthday of the hot dog in that city. It's said that the Frankfurter was developed there in 1484, five years before Christopher Columbus set sail for the new world. However, Vienna came up with protests against this German celebration because the people of Vienna, Austria, point to the term "wiener" to prove their claim as the birthplace of the hot dog.

In line with these theories of origin it is likely that the North American hot dog comes from a widespread common European sausage brought here by butchers of several nationalities.

Doubt also looms large over another 'first' about it - the name of the man who first served the dachshund sausage with a roll. One report says a German immigrant sold them, along with milk rolls and sauerkraut, from a push cart in New York City's Bowery during the 1860's. In 1871, Charles Feltman, a German butcher opened up the first Coney Island hot dog stand selling 3,684 dachshund sausages in a milk roll during his first year in business.

The year, 1893, was an important date in hot dog history. In Chicago that year, the Colombian Exposition brought hordes of visitors who consumed large quantities of sausages sold by vendors. People liked this food. For, it was easy to eat, convenient and inexpensive.

In the same year, sausages turned out to be the standard fare at baseball parks. This tradition was begun by a St. Louis bar owner, Chris Von de Ahe, who also owned the St. Louis Browns major league baseball team.

The term "hot dog" was coined in 1901 at the New York Polo Grounds. One cold April day, concessionaire Harry Stevens (his company is still in business) was losing money with ice cream and ice cold soda. He sent his salesmen out to buy up all the dachshund sausages they could find, along with an equal number of rolls. In less than an hour his vendors were hawking hot dogs from portable hot water tanks with "They're red hot! Get your dachshund sausages while they're red hot!"
In the press box, sports cartoonist Tad Dorgan was nearing his deadline and desperate for an idea. Hearing the vendors, he hastily drew a cartoon of barking dachshund sausages nestled warmly in rolls. Not sure how to spell "dachshund" he simply wrote "hot dog!" The cartoon was a sensation--and the term "hot dog" was born.

Today's hot dog on a bun was probably introduced during the St. Louis "Louisiana Purchase Exposition" in 1904 by Bavarian concessionaire, Anton Feuchtwanger. He loaned white gloves to his patrons to hold his piping hot sausages. Most of the gloves were not returned, and the supply began running low. He reportedly asked his brother-in-law, a baker, for help. The baker improvised long soft rolls that fit the meat--thus inventing the hot dog bun.

CHICAGO-STYLE HOT DOG
The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppy seed, and the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Ingredients:
1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion 4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Method:
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard,
sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

AND FINALLY…Two Irish nuns have just arrived in USA by boat and one says to the other, "I hear that the people in this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the mother superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," says one. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs."

The mother superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously: "What part did you get?

CHEF GILLIGAN

On Wednesday, July 14th it is the French national holiday, la Fête du 14 Juillet.
It commemorates the storming of the Bastille prison in 1789, an open act of rebellion against the monarchy that is considered a turning point of the French Revolution. Two days after the storming of the Bastille, the king officially recognized the tricolor flag--the blue, white and red said to symbolize liberty, equality and brotherhood.
It seems kind of funny that we are talking about French brotherhood after their World Cup debacle. There didn't seem to be much brotherly love in that locker room did there? Oh well, the French sent home early from the World Cup again. If only there was a French term for 'deja vu'.

Wednesday is also my son, Jack’s 2nd birthday, note the spelling Jack as opposed to Jacques!

The long history and sheer finesse of French cuisine has always given it the edge. Consider some of the country's delights - pungent cheeses, sublime wines, sweet buttery pastries, well-loved classic regional dishes.

In its early days royal influence was important. The French kings of the 17th century promoted their nation's cooking by insisting on weighty tables of soups, pheasant, partridge, game, vegetables, hams, pastries, fruits and preserves, all prepared by the finest chefs. One of the first French cookbooks, Le Cuisinier Royal et Bourgeois, consisted of recipes from Louis XIV's kitchens and marked the beginning of haute cuisine.

The appeal of France's cuisine grew with the prestige of its culture and much of the Western world embraced it, although it took the USA longer than most to come round.

French food relied on the brilliance of its chefs and the quality of the ingredients that the land provided. The pioneers, still revered today, include Antonin Carême, who designed spectacular Roman-style architectural creations, and Brillat-Savarin, who wrote La Physiologie du Gout in 1825 and raised French cooking to an art and science.

Auguste Escoffier created dishes for the celebrities of his day and became known as "the chef of emperors and emperor of chefs". His showy, creamy dishes relied on the creation of a master sauce and dominated French plates until the 1970s when a lighter style, known as nouvelle cuisine, became the fashion.

Today, there is much debate over whether classic French haute cuisine is on its way out, as some of the best-known chefs in France have opened brasseries or bistros alongside their celebrated restaurants. The French are serving more down-to-earth, country-style cooking or "cuisine du terroir", drawing on regional dishes and ingredients. Whether this trend continues or not, there is no denying that the way we eat in America has been greatly influenced by our “friends” across the Atlantic.

So, Vive la France! Allez les bleus, but instead of storming a Parisian prison, storm into that kitchen and get cooking.

And what can be more French than a beautiful…
CREME BRULEE

INGREDIENTS
6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar


METHOD
Preheat oven to 300 degrees F
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

AND FINALLY… What is the difference between a slice of toast, and a Frenchmen?

You can make a soldier out of a piece of toast.

CHEF GILLIGAN

Paul the Octopus is dead

Today I decided to kill the know-it-all octopus that some have come to rely on when choosing their World Cup wagers. Paul has chosen Spain over the Dutch so it is only fair that I prepare him in a Spanish style. {It was a bit of a trek for him to Miami from Germany so I just chose one of his relatives instead}

Octopus can be pretty tough to eat, one trick that I've learnt to tenderize it is to throw it in the washing machine on the spin cycle or in a spin dryer for 10 minutes. Honestly this really works, obviously you don't want any clothes in there at the time and do remember to wash it out afterwards otherwise you may be followed by stray cats or perverts, although some of you may like that.

After the octopus has been battered about in the washing mashine you will need to cook it in a court boullion.

HOW TO COOK OCTOPUS

Put Paul in a large pot and cover with cold water, add a couple of bay leaves, a clove of garlic, a few stalks of celery, some black peppercorns and a couple of lemons cut in half. Some cooks add some white wine to this but I prefer to drink the wine. Bring to a boil and simmer gently for 45 minutes. Now we can make the dish.

INGREDIENTS

5oz Octopus, cooked and cut on a biase, about 1/4 " thick {bite size pieces}

2oz Fingerling Potatoes, cooked and cut the same as the Octopus

3 Tbs Shallot-Sherry vinaigrette {hold on, the recipe is coming}

2 Tbs grated Tomatoes

Micro greens

S&P

Shallot-Sherry vinaigrette

1 Tbs Sherry Vinaiger

1 1/2 Tbs Olive Oil

1 1/2 Tbs Canola Oil

1 Tbs Shallots {fine dice}

Mix everything together and season to taste, add some fine diced red and green peppers to it for a splash of color.

METHOD

Peel the tomatoes by scoring them at the top, remove the core at the base and submerge in hot water for 30 seconds, place in an ice bath and leave to cool. When cool grate them with a cheese grater and add some olive oil to cover and season.

Mix the Octopus and Potatoes with the Vinaigrette.

Put a ring mold in the base of the plate or bowl and spoon the grated tomato around it.

Place the octopus and Potato mixture in the mould. Garnish with micro greens.

See-Easy, peasy. lemon squeezy.

Hello cyber world

I am new to this whole blog thing, I mean I've read other peoples blogs but I never thought of doing one myself-until now obviously. So here I am, what do I do now?
I should start by telling you that I am a Birmingham City fan. What does this have to do with the culinary field? Well, after supporting the Blues all my life it has stood me in good stead for the heartbreak and disappointments of working in a kitchen, 15 hours a day, 6 or 7 days a week.
It is not all doom and gloom though, us Chefs get to be creative and have freedom to express ourselves plus I can pretty much scream and swear all day long, what other job can you do that in?
Some will watch TV and think it is a glamourus job, it isn't! It is one step above manual labor. It isn't sexy to stick your hand up a chickens arse first thing in the morning.
So I do hope that you will take a look from time to time to see what is going on in the real culinary world as I share a few stories, recipes and a fly on the wall look at the kitchen experience.
Chef Gilligan