Part of my life was spent in my grandmother’s kitchen learning the basic fundamentals of cooking. She would always use the Betty Crocker cookbook as her Kitchen Go To Book. She did have a few recipes that were hand written in a card box that I never knew if she made them up or got them from some other source, but they always tasted the best. Today’s home cook has a plethora of sources for recipes; cookbooks, family, friends, the internet, and sometimes they are just blessed with the ability to create food from their own minds. I am one of those people, although I do use all the other sources as well and at time, get my inspiration from other cooks. I think that every person has a gift (or gifts if you are super lucky) that is all their own, and mine is cooking.

To me food and beverage is one of the universal things that every humans does and at times, interactively with others. Think about it, going out on a girls night? More than likely you are hitting a restaurant first. In laws visiting? We eat and talk politely over our meals oohing and ahhing over the food. Just got married? Great, free food at the reception. Watching football with guys? Break out the grub and libations. Even if you do not know each other or even maybe like each other, if you are sitting to a meal, the food at the very least, is a commonality of discussion.

My grandparents connected food with love, as do I. I remember coming home from school and having a tough day and there my my sweet grandma was with homemade cookies and milk and we sat and talked about the day. Every “supper” as they called it, we sat around the table together enjoying her labors over the stove and oven that day on some fantastic homemade creation. We would laugh and just talk as a family, the three of us taking the time to just be in the moment.

Last year I created a dish that I entered in a contest called, “So You Think You Can Cook Cleveland” on Channel 3 on the show Good Company. I became a finalist and eventually won and was even on TV. Check out the links below (sorry you’ll have to cut & paste them in your address bar, it’s not hyper-linking).

http://www.wkyc.com/video/default.aspx?maven_playerId=immersiveplayer&maven_referralPlaylistId=search&maven_referralObject=755302571 (My cooking as a finalist)

http://www.wkyc.com/video/default.aspx?maven_playerId=immersiveplayer&maven_referralPlaylistId=search&maven_referralObject=758463567 (My winning interview)

My only regret was my grandparents were not alive to witness my win, but I am proud my “15 minutes of fame” nevertheless (hence the shameless plug for the videos). I want one day to write a cookbook, but I am waiting on two things; motivation (anybody have some to spare?) and the economy to rebound a bit. Until then I will offer up some recipes from time to time. I can not say that everything I make is earth shatteringly delicious to all taste buds. I did once have a horrible debacle with Asiago Cheese to never be repeated again that still haunts my dreams. And like most home cooks, I do mess up and sometimes my labors of love end up in the abyss of the dreaded garbage can.

I will offer two recipes today, one my award winning dish and one another one for those who may not like the ingredients of the other! Maybe you’ll give it a try and it’s what’s for dinner tonight. If so, I hope you enjoy.

Jay’s Chicken Sausage Dish & Shrimp Dish (The Good Company Win)

1 lb of cooked shrimp

2 T of Lime juice

1 T of Seafood Seasoning

2 T of Tarragon Leaves

Take off the tails of the shrimp and dice into pieces. Add the other ingredients and set aside in a bowl. (if prepping earlier in the day leave lime juice off for now)

7-8 baby carrots

Small Onion

2 garlic cloves

Chop into tiny pieces the carrots and onions. Mince garlic. Combine in a small bowl. Set aside.

¼ – ½ of red pepper

¼ – ½ of green pepper

¼ – ½ of orange pepper

Chop all peppers and combine in a bowl and set aside

2 Jalapeño Chicken Sausage  (or any precooked chicken sausage you like)

1 T of Olive Oil

Remove Casings and chop Sausage into small pieces and cook in oil for three minutes stirring frequently on med-high heat. Add the carrot and onion bowl. Cook for additional 3 min minutes stirring frequently. Then add the pepper bowl, cook an additional; 3 min, then add the shrimp bowl and cook and additional 2 min. Serve separate or over rice or pasta or in a wrap or in egg roll wrappers that can be baked or fried.

Note: Almost everything should roughly be the same size, except the onion and carrot being slightly smaller.

Plain recipe serves 4 at 230 calories, 6 grams of fat, 1.6 grams of Sat Fat.

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Jay’s Asian Beef & Noodles

14 ¾ oz of Beef tenderloin all fat removed and cubed

1 T of Sesame Oil

1 T of Soy Sauce

1 t of Rice Vinegar

1 Tsp of fresh grated ginger

1 t of beef bullion granules

1 T of Chili Garlic Sauce

2 T of Hoisen Sauce

1 t of black pepper

2 garlic cloves minced

3 scallions bottoms, minced

3 T of water

Put all ingredients in a bowl and let marinade at least 1 hour.

1 c of fresh chopped spinach

½ c of shredded carrots

6-7 asparagus (chopped in half and split down the middle)

3 scallion tops chopped

1 c of fresh green beans, chopped into pieces

1 pkg of Soba or Udon Noodles.

Bring Water to boil and noodles and follow directions on package. In a hot pan sear the beef. Put the veggies in except the spinach. Cook for till almost tender add the spinach and stir in. Combine the drained noodles with.

Servings 3     630 cal each serving  (without noodles 375 calories per serving)

Tags: channel 3, contest, contest winner, cooking, dinner, food, Good Company, recipe