It really was crazy Downtown last Saturday, there were some pretty hilarious costumes. I don’t know if it’s a new trend but all of the girls were dressed as slutty__________ (you fill in the blank). Celeste, proclaiming to be a feminist, was not amused; I on the other hand had to pay attention so I could report my findings here. The naughty nun might have been pushing it, and let’s be honest, certain girls just shouldn’t be wearing these costumes (though, it was amusing). One glaring thing we noticed was that we didn’t see any black people dressed up (or Hispanic, Asian etc. for that matter), we did see groups of black people laughing at the white people make fools of themselves though. I was watching the news the other day and it had a poll that had only half of black kids planning on trick or treating compared to almost 80% of white kids. I figure it’s because they don’t like to get scared. Click here to see what happens when you try and get funny and scare a black man on Halloween. The pictures are just some funny ones I found. How about another weird recipe from recipe crew to celebrate Halloween!

Alligator Stew

Put vegetable oil and alligator meat in heavy 4 quart cooking pot. Add chopped vegetables, parsley and tomatoes. Season with salt and pepper. Cover pot and cook over medium heat for one hour. Serve over hot cooked rice. Preparation time: 1 hour, 15 minutes.

O.k., drum roll please…………………….lost a pound! Hey, I had one less day this week. Truth be told, I ate some crap this week, and I was not strict following the diet. I need to do a post on following the diet when you go out to eat because I am eating out all weekend. I know Celeste has it out for me. I tell her to pick the restaurant on Saturday and she takes us to Mert’s Heart and Soul. I could have had a grilled chicken salad, but I had never been and indulged on macaroni & cheese, green beans cooked with pork, fried fish, and cornbread that was out of this world. Thank God they were out of banana pudding! I had a great time, and no regrets. Just try and drop a few more this week!

Doug has implemented a new icon that lets you print the post. No longer do you have to print the whole page or copy a recipe on a napkin. It’s the little things that I do for you. Doug’s info is at the bottom of the page as usual and can help with all of your IT needs. What does a Moose standing on a strawberry print have to do with this post?  I don’t know.

Here is my attempt to do a step by step recipe with pictures. I created this dish for a private client today. Its tasty, healthy, and different. The raisins and almonds add a healthy sweetness and crunch. The photography really sucks because I was working and had quite a few other things going on at the same time.

Chicken Curry in a Hurry

Serves 4

4 Chicken Breast halves- boneless, skinless

1 medium onion, sliced

1/4 cup golden raisins

1/3 cup sliced almonds

1 Tbsp. canola or olive oil

1 Tbsp. currry powder

1/2 cup chicken broth (or 1/4 cup water and a chicken bouillon cube)

1/4 cup sour cream (I use low fat)

1. Season chicken with salt and pepper (optional) and put in a saute pan over medium heat with the oil, onions, raisins, and almonds.

2. Saute the chicken until it starts to brown and add the curry powder. Saute for a few more minutes.

3. Add the chicken stock, cover and simmer for 15 minutes.

4. Take off the heat and add the sour cream.

5. Enjoy. I serve with steamed brown rice.

I drove down to Jacksonville the other day to pick up my stuff from the boat. I have been doing a lot of traveling this week (I am the chef traveler after all). I have the best intentions, but I always pack rat stuff. I arrive with a duffel bag and leave with several more. Mostly books and trinkets that I pick up along the way. The boys helped me bring everything down as the boat was out of the water and scaffolding had 6 different levels. The boys are so clean cut during the season, but during the crossing they let themselves grow beards, strange hairstyles etc. (picture enclosed). I was planning on driving back the same day but ran out of gas (me, not the car) outside of Savannah, so I got a hotel room for the night. I was so impressed with my hotel- flat screen t.v., king size bed, comfortable chairs etc. I had dinner at Cracker Barrel; I told you that I’m not a food snob. I really enjoy homemade country style cooking (and it’s good). Celeste and I found ourselves without Thanksgiving plans last year and I was not going to cook for just her and I. We wandered around looking for a place for dinner and wound up at Cracker Barrel. It was one of the best Thanksgiving dinners either of us had had. Looks like my brother and Mom are hosting Thanksgiving this year, but we were reminiscing about a great day, I think we were wearing sweat pants! I had a dinner special similar to this, I was inspired to come up with a simple version for one of my private clients. This is a recipe that you would expect to see in a Church cookbook or the magazine Taste of Home.

Chicken, Broccoli, and Cheddar Bake

Serves 4

4 Chicken Breast halves

1 Can condensed broccoli and cheddar soup

1 small bag of broccoli florets (defrosted), or 2 cups fresh cooked broccoli florets

1/4 cup milk (I use low fat)

1 small can french’s fried onions

1 small package shredded cheddar (I use low fat)

Quickly brown the chicken and put in a 8″ baking pan, top with the broccoli. Mix the soup with milk and half of the cheese and onions. Pour over the chicken and bake at 350 degrees for 25 minutes. Add the rest of the onions and cheese and bake for 10 more minutes.

I was out of town yesterday so I did the weekly weigh in today. Drum roll please………no change! I guess that’s what happens when you go out and live like a King all weekend, and I worked out (not WORKED OUT). So, I’m not go to stress over it, just get back at it and drop a few more this week. I was so beat and starving after my long day yesterday, I arrived back at 11:00 and got a quarter pounder with cheese, it’s a shock I didn’t gain any back. I swore I wouldn’t eat at Micky D’s again, If you haven’t seen the documentary ‘super size me’ than you need to check it out and see what all of that fast food is doing to us. I have to go, carrot sticks await.

I flew up to New York for the day. We cruised through there this spring on the boat, and I forgot how much I love it. I spent a week there on another yacht not long after 9/11 and was only a few blocks away, real emotional. Of course it has bounced back (plus some). I am negotiating for a real interesting job and they wanted to meet me, and taste my cooking. I made a video for the first season of Top Chef, but we were in a remote part of Greece, and I was not able to send it off. I have since lost my interest in showing the world how good my food is, though I watch some of those shows and think I can do that (I also watch some of those shows and think, thats amazing, I could never do that!) Cooking in a foreign kitchen, on the clock, with voyeuring eyes, isn’t easy. Here is one of the dishes I made. I like the bright flavor (and color) of the sauce against the meaty fish. I have posted a chimichurri sauce before, it is an Argentenian sauce used for steak, I have adapted this to be used for meaty fish, and while we still have some warm weather, a good reason to grill.

Grilled Swordfish with Basil Chimichurri

Serves 4

4 Swordfish Steaks

1/2 cup packed Basil Leaves

1 Garlic Clove

juice of a lemon

1/4 cup extra virgin olive oil

pinch red pepper flakes (optional)

salt and pepper to taste

Rub Swordfish with some oil and salt and pepper and grill on high until just cooked through. Puree the other ingredients in a blender (except oil) and drizzle in the oil. It will need be seasoned with salt and pepper.

I have a website called recipe crew that I bought to keep track of my recipes and have a place where people could exchange their recipes. I have not done anything to it, it really needs Erica’s design help, but I have more pressing matters. I haven’t really looked at it since I bought it, there is a real funny picture of a chef on the main page (I should put a real tacky picture of myself in its place). It came loaded with some recipes, I was looking at them today and they are all pretty basic, though there are a few good ones. This one is not one of them, just the name turns you off, I got a good laugh out of it though and thought it would be funny to post the recipe. I do like the idea of having a place where we can all exchange our recipes, I will need some time to make it look pretty and get rid of the crappy recipes though.

Dump Salad

• 1 can mandarin oranges
• 1 can chunk pineapple
• 1 lg. container Cool Whip
• 1 lb. cottage cheese
• 1 (3oz) pkg. Jello (dry)

Mix and chill.

I am often asked what it’s like to cook fine cuisine on a boat. It is so hard to put in words, I found this video that shows it better than I could say- click here.  I am not at sea any longer so I need to change the heading, Erica did a new one for me, I just need to put it up.  The Charlotte Observer has a new weekly newspaper called Eye, that let’s you know what is going on in the city.  They featured Celeste in an article on how to relax (sorry guys, she only works on ladies now), pick it up if you see it in town.

I had dinner at my brother and Mom’s place. It really is a highlight to have great conversation and a great home cooked meal. My brother cooked Bratwurst with Sauerkraut and Boiled Potatoes.  Reminded me of last weeks meal, we had extra horseradish on the side. He got the recipe from a dear friend in Connecticut. Here is the basic version that he told me.

Bratwurst with Sauerkraut

Serves 4

8 bratwurst links

1 large can sauerkraut, rinsed

1 onion, sliced

1 granny smith apple, peeled, cored, and diced

1 tsp. caraway seeds

Mix the sauerkraut with the onions, apples, and caraway seeds. Place on the bottom of a baking dish and top with sausages. Cover and bake at 350 for 30 minutes. Uncover and bake for 30 more minutes. My brother served with boiled red potatoes and horseradish.

I started cooking for one of my private clients again on Sunday. I cook for him whenever he is in town. He is a professional athlete and had a yoga instructor doing a session with him yesterday. I wasn’t really paying attention, but when I heard her say “your foot should be touching your bicep” it got me thinking I should learn to do this for flexibility because my foot has never touched my bicep in my entire life (not that there is pressing need for it). I have been busy writing recipes for the website (the new launch date is November 14) and trying to find people to help with chores around the house. I hired a handyman yesterday and his work was o.k., the receptacle was crooked, the cat door too low, the window screen had a tear, couldn’t fix the ceiling fan etc. It is hard to find someone who is great at what they do. Now I am trying to find a good housekeep (though, I think I found a good one). Here is a healthy way to enjoy Lima beans, just like my friends in the Mediterranean would enjoy them.

Lima Beans

serves 4

2 cups Lima beans, cooked

1 Tbsp. olive oil

1/2 onion, diced

1 garlic clove, minced

small can diced tomatoes in juice

1 tsp. chopped mint (fresh)

Salt and Pepper to taste

Saute onion in oil until soft, add the other ingredients and simmer for 5 minutes.

I finished the first week on the weight loss diet and weighed in at the gym today. Drum roll please………I lost 5 lbs. Hey, it’s not amazing, but I’ll take it considering I cheated this weekend as I had fried oysters for dinner at a Cajun Restaurant on Friday, and an Italian Chicken with Mashed Potatoes (not a lot though) at an Italian Restaurant called Mama Ricotta’s on Saturday. I guess it’s a 1/4 of my goal, so I can not complain. I stuck to the diet otherwise, and I went to the gym every day. You can go to the gym, or GO TO THE GYM, and I did the latter with some real good workouts. The diet really isn’t hard to follow, and I just finished writing a second week, plus I will be writing several more to keep it interesting, I will post my progress as usual.

I went to the farmers market this morning.  I used to go on a regular basis here, but obviously had other commitments this summer.  It was great to see the support the community was giving.  The best farmers markets are the one’s where there are actual farmers and not commercial produce trucked in.  There is a movement for eating local, and I have believed this for most of my life.  Look at those heirloom tomatoes!  The ugglier the better.  I also bought a bag of shelled lima beans, I will let you know what I do with them. The last picture is titled ‘Two Southern Peaches’.

I went grocery shopping on Sunday, and I can say save an hour for the shopping, and more to put the groceries away. You will obviously save some money if you are not the only one on the diet. It might be wise to divide the shopping in to smaller shopping trips throughout the week. The diet should be followed for weight loss, but I would also encourage you to download it for some easy recipes. I just had Pork and Broccoli Stir Fry, and I promise you it would be welcome on most tables, diet or not. It is o.k. to mix it up on the diet also, I just blindly bought the ingredients on the shopping list, and wound up with some nice wild Salmon that wasn’t on the menu until later in the week, I made that my first dinner, and switched out the fajitas. I have already been substituting myself. I didn’t feel like, or want to make a Greek omelet the other day, so I had the go lean cereal instead. I have been working out every day, slowly building up my strength with weights, and cardio time on the elyptical machine. I am starting to feel better, and I have not found the diet hard to follow, it has helped that I have been flexible with it. I am still enjoying my Mount Gay Rum and Diet Coke nightcap, I will have to ask Tamra what she thinks of that?

I don’t know what happened since I came back, but Celeste has a passion to learn how to cook. Listen, I cooked my butt off this summer, and I will be at it again real soon, so I am trying to NOT COOK. I have started cooking again this week though, since I am following the diet. It is fun to teach people how to cook, and I am sure I will come out with some sort of cooking 101 video one of these days since it so easy to make a video now. I remember when I was just getting started how I wished there was a book to teach me how to cook. She has some good questions, and makes me realize the many things I take for granted that I shouldn’t. Do you know how to chop a pepper? How about jullienne an onion? Mince Garlic? Are you holding the knife properly so you don’t chop a finger off? Well, she came up with this recipe and has made it a few times, real simple, and good for you. Maybe I will add it to the future diets that I write? There is something to be said for simple food that tastes great. Notice my plate, part of a set that I brought back with me many years ago on a bus with chickens (yes, live chickens), from Tonala, Mexico. I love them. I would like to say it wasn’t me who took the picture, but I must be rusty, she makes this quite a bit, so I will change with a better picture. (Note on the picture: she serves it with baked Pita Chips, I would make some rice and steamed veggies)

Celestial Chicken

Serves 4

3 Chicken Breast halves, cubed

4 Tbsp. Olive Oil

1 Onion, sliced

1 large can stewed tomatoes (Celeste suggests Trader Joe’s Organic)

3 Garlic cloves, chopped

sea salt & fresh ground pepper

Season chicken with salt and pepper to taste. Saute the chicken in olive oil over medium-low heat. Add the Tomatoes, garlic, and onions after the chicken is cooked on the outside, cover, and simmer for 15 minutes.  Top with Parmesan Cheese.

Are you living a sustainable life? Most of us are not, I’m sure there is a heck of a lot I could be doing. Here is an interesting game that really makes you think.   Click here to go to the game.

It is my brothers birthday today.  I went over to his house to celebrate, and my mom made Corned Beef and Cabbage for dinner.  That was what he requested, and I am glad he did.  You have to have pure horseradish to go along with it.  My mom still has her touch, it’s great to have someone else cook for you.  I gave my brother the recent edition of The Joy of Cooking, it is a classic, and I referred to it quite a bit this past season.  I am off to enjoy one of the guilty pleasures I have now that I am back on land (Dancing with the Stars).  I would write a recipe for Corned Beef and Cabbage, but there really is nothing to it.  Happy Birthday Derrek!

Have you ever done a google search on yourself or someone else? You know you have. Just put in the name with “” around it. I was curious if I showed up, and of course I did in several different ways. This then got me interested in the name “Pirtle” in general, good to know we are making a difference in the world. I stumbled across this article I am in. I have had quite a few articles written about me or as a part of an article over the years, I have never saved them. I forgot about this one, It was a rough year, where I accepted a job to run an upscale retirement home that was part of the Pike Place Market. It was a unique opportunity, and I was so excited, with so many ideas (partnering with the local farmers, creating salt-free seasonings for their dinner tables, etc.). It turned out that the residents didn’t want ‘gourmet food’, and so long as it felt good in their mouth, that was good enough for them. Looking back at the article, I don’t remember doing that mock banana split?? The pictures are of various Pirtles that I found.

www.allbusiness.com/retail-trade/eating-drinking-places/4169267-1.html – 54k -

I am a lover of food. I guess you have figured out by now that I’m certainly no food snob, I just love good tasting food. I am right at home in the diners, bbq joints, drive-ins, and cantinas of the world. If it’s homemade, I’m a sucker for it. Though a lot of my food is ‘gourmet’, beneath it all is just some great tasting food, the kind that makes you think of your Grandma’s cooking (or wish she cooked that way). That’s one of things that I like about living in the south, is that you have a bunch of options for these type of places. I plan on doing some road trips down here in search of the best bbq, fried chicken, etc. These are to be enjoyed in moderation, there is a reason the south always ranks as the unhealthiest place in America. Celeste took me to the Penguin Drive-In (it’s not a drive-in) for dinner last night. This is one of those places that you have to at least try once, and neither of us had. They are known for their great burgers, and fried food. I was having Seattle flashbacks as there were lots of people wearing black, and lots of tattoos. There was a 30 minute wait, and once inside, you had to scream to be heard, but you know that going in, and it’s part of it’s charm. I see what all the fuss is about, the hand formed burgers were tender and juicy, the thinly sliced onion rings were piping hot, and tasted great. They are known for their fried pickles, I am not a big pickle fanatic, but the acidity of the pickles with batter was addicting! We finished it off with a great version of banana pudding. We both woddled out in true Penguin fashion. It’s so rare, fine dining, or burger shack, where the recipes are well thought out, and executed nicely. Here is a recipe for fried pickles that I came up with. I will use this as part of a fun Southern theme for a future get together.

Fried Pickles

Serves a bunch

Small jar sliced dill pickles

1/2 c. all-purpose flour
1/4 c. beer
1 tbsp. black pepper
2 tsp. salt
2 tsp. garlic powder
3 dashes hot pepper sauce
Vegetable oil for frying

Drain Pickles. Combine flour, beer, pepper, salt, garlic powder and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter. Heat oil to 375 degrees F. in a large, deep saucepan. Fry pickles until they float to the surface, 4 minutes or so. (I like to dip mine in Ranch Dressing, the pickles are so small you don’t have to worry about double-dippers)

I am going to follow the weight loss diet at www.mydietchef.com I was planning on taking a picture with my shirt off, for a before picture, but decided to spare you. I started going to the gym yesterday. I enjoy going to the gym, but have not been able to for the last few months. I have created a new category for all of my posts related to me following the diet. I will start the diet early next week (probably Monday). I weighed myself at the gym, and was shocked that I came in at 160 lbs. That might not seem like much for a guy, but I am short, and have never weighed more than 170 in my life. I feel good at 140, so that will be my goal. I have started slow, because I know from past experience how sore you get after a long layoff.