Category Archives: Uncategorized

Jack is Cooking Thai curried Mussels

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Well Hello Internet!
The other night i made some mussels.  This time instead of steaming them in wine (like i did before) i steamed them in some delicious coconut milk that i infused with all sorts of delicious flavours.
heres what i did!
first you will need these things:
lemongrass (2 6 inch pieces)
ginger (2-3 inches)
garlic (1 whole head)
kaffir lime leaves (8-10)
tamarind (4-5 fresh seeds or paste)
thai chillies (4 or 5 depending on how spicy you want it)
an onion
coconut milk (2 cans)
one lime
(cilantro)
mussels!
So first i cut up the lemongrass into manageable pieces, and also the ginger.  they don’t have to be super fine, nor do you have to peel the garlic or ginger, as the skin will give extra flavour to the infusion.
take everything (except the onion, lime, cilantro, coconut milk, and mussels) and put it in a food processor.  or if you have a mortar and pestle thats good too.  grind it all up until you have a pulp of delicious smelling stuff that you can’t eat:
next take the onion which has been chopped up (you can even keep the skin on it if you desire) and sauté in some olive oil for a few minutes.
then add in the mixture from the blender, as well as the coconut milk
stew this for about 20-30 minutes, and then strain it so that all the solids come out.
put about 1/3 of the liquid back in the pan (save the rest!), and add the mussels.  steam the mussels in the liquid until the mussels open (about 5 minutes)  as soon as they open they are done!
serve with bread, and some of the liquid.  sprinkle some lime juice over, and garnish with cilantro
the rest of the coconut milk that you didn’t use, you can use in other dishes to flavor!  like fried rice
mmmm mmmm delicious!

Jack is Cooking Tarts and BBQ for july 4th

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Well Hello Internet!
what a july 4th!  we had our annual BBQ up on the farm.  This year i went with an old classic: Pulled Pork.  I (and Also Roland!) slow smoked 2 9 pound pork butts to pulling perfection!  and it was delicious.
we dry rubbed the pork and then coated it in our secret Raspberry – Chipotle BBQ sauce, and YES! its a SECRET! so i can’t tell you how to make it!  😉
but the pork heres the trick:  you need a smoker.  you need it to be at around 225°.  after that its roughly 1.5 hours per pound.
Pork is generally cooked when it reaches 165° at its internal temperature.  however to pull it you want it to be at around 190° at its internal temperature.  this took us roughly 15 hours or so to smoke. 
after it reaches 190° it needs to rest for an hour or so.  and then in the final touch we put it back on the grill to warm it up just a little bit before the pulling.  and then a couple of forks and the whole thing should just fall apart into a delicious heap of stringy melty meat. mmmmmmmmmm
to go along with this, Julie made her Delicious Kale Salad recipe, which i hope she will post up here one day.  also she made a delicious Thai Peanut Noodle Salad.  Cooper made his Excellent Potato Salad, and his Awesome Cole Slaw to put inside of the pulled pork sandwiches.
Heres the plate! (photo courtesy of Rockin Moe…)
but wait…. thats not all!  i also made a super abundance of tartes!  freshly learned from my recent stint at pastry school!  All in the style of a Mandala!  This one has a lime curd base, and has raspberries surrounding blueberries and oranges spiraling towards the kiwi center crossed by strawberries
these smaller ones also have lime curd in them and have stawberries, blueberries, kiwi and orange
This tarte i poached some peaches, and put them over an almond cream filling with blackberries in the center
This next one, i made in the style of a Tarte Bourdalou, but didn’t have any sliced almonds so i used blackberries instead!  a nice fresh summer touch.  it has poached pears over almond cream
and a linzer torte.  this one has a raspberry filling inside of a hazelnut crust
more fresh fruit!  this one has pastry cream in the filling, and has strawberries, blueberries, blackberries, raspberries, golden raspberries, orange, and a kiwi
This tarte has the same fruits as the before mentioned, and the same filling, but was designed by OTO
a close-up
and then i made two tarte aux pommes- however with a twist of my own.  i love the almond cream so much that i put the almond cream inside under the apple compote and then topped them with apples in a nice design
and then!  we loaded them all into the car along with some other tartes, and come cakes, and FIREWORKS! for an awesome finale of tartes and fireworks! 
i can’t believe that i didn’t take a picture of the beautiful Old Glory Fruit Tarte that julie made!  but you can see it in there in the car on the bottom right!
mmmm mmmm delicious!

Jack is Cooking Thai Fried Rice with Princess Know it All

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Well Hello Internet

Here is the 2nd installment of videos i made with Princess Know it All. for this dish you will need:

Green and red peppers
Carrot
Onion
Garlic
Tomatoes
Ham
Egg
Rice
Soy sauce
Fish sauce
Lime juice
Sugar

Jack is Cooking Jamie Oliver’s Ted Wish

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Well Hello Internet!

here is a very important video that everybody should watch.  Jamie Oliver is one of my primary inspirations when it comes to cooking, and this is good stuff!  Also, go to this website and sign this petition to help out the cause!

http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition









Jack is Cooking Sancocho

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Well Hello Internet!


a few weeks ago, i made a delicious South American/Caribbean dish called Sancocho.  There are many different ways to make this dish, each one unique to the particular country that makes it.  


The recipe that i made was a Colombian version i believe.  its pretty easy to make, it just takes a couple of hours.  heres what you’ll need:


1 head of garlic
3 medium carrots, chopped
1 red bell pepper
1 yellow bell pepper
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
1.5 tablespoons glace de poulet
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken, cut into 8 pieces (with bones!!!)
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
10-12 small purple potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
3 ears corn, cut in 3 pieces

First! saute the garlic, carrots, peppers, onion, chile and 1 cup of cilantro with some olive oil until everything is tender.

next take all these soft veggies, and a little of the water and puree them in a blender:




Then, in a really big pot, mix the puree with the water, glace de poulet, cumin, and season with salt and pepper. Bring this to a boil and then simmer for about 30 minutes.

Add the chicken and simmer for another 20 minutesish

add in the yucca and the green plantain (chop this into bite size pieces) and simmer for 20 minutes more. then add the potatoes, the ripe plantain, and the corn and simmer for another 30 minutes.

In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree.  mix into the stew, and season with some salt and pepper.  


serve in a bowl, making sure that everybody gets a little of everything!  this makes quite a bit of soup, and can be frozen in the freezer to enjoy at a later date!

mmmm mmmmm delicious!