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the first in a continuing publication that is designed to accompany the Cooking for the Boys Live show.
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revo-‐LUCIO-‐n www.cookingfortheboyslive.com Issue 1, April 27, 2014
COOKING FOR THE BOYS LIVE
Welcome Home “Whenever we’re together that’s my home”
You’re my Home, Billy Joel
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Cooking is a passion but the fires for that passion are not easily stoked. Like many of my non-‐paying hobbies, I need proper motivation or atmosphere in order for the creative side of my passion to show itself. This motivation
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has shown itself in the form of exercise. While I train for another hobby, Triathlons, I find myself with energy that needs to be used for more than just watching Netflix. So here we go!
What’s Cooking
Ingredients
New Video Series
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A quick look at one of my favorite dishes from past episodes
A new series of cooking videos from Chef Mick starts in May
HINT: 2009 was a great year for California Red wines.
HOTEL COOKING SERIES:
The new video series from Chef Mick will focus on meals that can be fully prepared in a hotel kitchen. Working from The Residence Inn, with a two burner electric stove top and a standard microwave oven, Chef Mick will demonstrate the techniques and shortcuts of cooking great homemade meals while on the road.
revo-‐LUCIO-‐n www.cookingfortheboyslive.com Issue 1, April 27, 2014
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Warm Pizza Margherita Salad Croutons—store bought or homemade
Tomatoes—Grape, Cherry or your favorite type
Mozzarella
Basil—fresh is best
Extra Virgin Olive Oil
Salt and Pepper to Taste
Preheat Oven to 350*
In an Oven Safe dish, place halved grape or cherry tomatoes or sliced tomatoes, sliced mozzarella and basil (torn or cut in a chiffonade style).
Drizzle in enough Olive Oil to coat the ingredients. Season with salt and pepper.
Place the dish into the Oven for about 15 minutes, until the mozzarella begins to melt.
Remove from oven and top with Croutons, place back into oven for about 5 more minutes just to heat the Croutons through.
Now serve to your guest while it is still warm. (There will still be plenty of oil at the bottom of the dish so please be careful while serving)
Enjoy, Chef Mick