unorthodoxchef

Has it really been that long? I do know that the Unorthodox Chef represents a part of my past that I have chosen to share. It was a long and trying experience and it has brought me to where I am today. Now, anyone that has worked in the food industry can agree with me that working 18 hours a day and sacrificing parts of yourself can make you rethink your choices.

Why was it that I chose restaurants? I think it takes a special kind of person to do what we do, and I know I have said that time and time again. However, when you are a passionate person, there are things that you can accomplish that many others can not. It makes you strive to make magical things happen, not only for yourself , but for others as well.

I think that’s why, after owning my restaurants I chose the field of Archeology. It’s been just as much as a passion for me as cooking, and of course I love the fact that I get to dig in the dirt and get dirty.

On that note, I wanted to introduce to you The Ancient Digger

Not only will this site outline my journey to becoming a Doctor of Archeology, but it will share fun facts, stories, and photography from some of the worlds most fascinating Archeological places.

It has been quit a journey for me, and since the Unorthodox Chef is far from just a cooking site, so will the Ancient Digger.  I hope you enjoy it as much as I do, and I hope it gives you some insight into new worlds and new information.

On this very special day, I used no recipe, which I never usually use anyway, that’s just me. I will sum it up for you as well as I can considering this type of recipe has no boundaries.

Remember, I was fresh from Gemini Springs this day, so this entree will not only sooth the tummy, but delight the senses. Enjoy!

Risotto

1 1/2 cup Arborio rice

3 cups water

3/4 cup sliced sun dried

1 Tsp chopped garlic

3/4 cup caramelized red onion (prepared ahead of time)

1/2 cup Parmesan

3/4 cup mozzarella

1/2 bag of fresh spinach

1/2 Tsp Oregano

1/2 Tsp Basil

1/4 Tsp White pepper

1/2 Tsp Kosher salt

1 1/2 cans chicken broth

2 Tbsp whole butter for finishing

Method (Risotto)

• In a saucepan, bring water to a boil.
• Add the rice and simmer for 20 minutes with the lid on.
• Set risotto to the the side.
• Saute your garlic in a splash of olive oil, cooking until browned and crisp.
• Add the sun dried and onion to the saute pan and lightly toss.
• Return risotto to the stove top on low heat and add the chicken broth.
• Bring to a simmer and add ingredients from saute pan.
• Simmer until risotto thicken.
• Add butter.
• Lightly toss in the mozzarella and spinach.
• Top with Flounder fillet and Parmesan

Flounder

4 Fillets ( frozen or fresh)

1 cup Progresso Italian bread crumbs (toasted)

1 cup crushed hazelnuts (toasted)

Egg Wash

Salt and Pepper for Taste

Method (Flounder)

• Toss bread crumbs and hazelnuts together in a bowl.
• Dip a fillet into the egg wash.
• Press the fillet into the crumb mixture.
• Put to the side.
• Repeat until all fillets are coated.
• Place on a baking sheet, with sloped sides. ( I like to spray a coat of olive oil for flavoring on the pan)
• Bake fish at 350 for 25 mins or until completly cooked and lightly brown. Frozen fish may take longer.

After a long week of studying Geology and Anatomy II, amongst other subjects that are making my hair go Grey, I decided I needed a bit of rest and relaxation.

Image taken by the Unorthodox Chef

I decided to to take a much needed hike in Gemini Springs, which is located a quick drive from my home. The glories of nature can really bring out the best in a person, especially creatively speaking.

The air is clean and crisp, and the winding trails with the cabbage palms and trees swinging Spanish moss in your eye line, is enough to make a day of stress into an oasis of spiritual enlightenment.

After I left Gemini Springs, I was feeling inspired to cook a heart healthy meal, considering I had walked about 5 miles, not really noticing because of the surroundings.

When I got home, I decided to make one my favorite dishes:

Parmesan Herb Risotta with caramelized red onion, sun dried tomato, fresh spinach, and topped with baked flounder, crusted with hazelnuts.

Hate to keep you in suspense, but I’ll post the recipe for the Risotto tomorrow. I will give everyone something to look forward to.

It’s been a busy week and I know everyone has missed the comedy and food combination’s I just love to share. I was just wondering, what food did everyone cook or wear for Valentine’s Day?

I know it sounds odd, but sometimes that one special meal ends up on your body, rather than on a plate.  So what exactly makes it to the body?

I guess after the week I’ve had, I was looking for a way to share all of my funny and strange scenarios that involved food.

I’ll go first. When I had my first high volume restaurant job, I started out on a huge hot line, filled with sweaty young men, oh poor me! The restaurant was  the easiest way to find guys to date and experiment with. I ended up dating one of the servers that was a few years older than I was. I was 20 at the time.

We dated on and off, did the whole relationship thing , had a sexual fix on the flour bags in the restaurant. Did I say that out loud? We had gotten back from a bar at 3 in the morning, not really noticing the fact I had to be baking at 4 am at the restaurant. Well, being crossed lovers, I took him with me and as soon as we hit the kichen, the flour was flying and the bread was overmixing.

Source

Why do I share this secret information you ask? Life is to short and sometimes to boring to live in private all the time. So what’s your most interesting and sexual experience with food?