Jeff De Luca

Jeff De Luca

I'm a published author, inventor, conference keynote speaker, I.T. executive, father, and husband. I'm also a former professional musician. This is my personal space on the web.

Tags: animals art collingwood design fdd film foodguitar life music tech

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Ah Eggs Hemmingway. Delicious and makes me think of Midnight In Paris (I thought Hemmingway was the most fun historic character in that movie). yummyinmytumbly: Smoked Salmon Egg Benedict

Ah Eggs Hemmingway. Delicious and makes me think of Midnight In Paris (I thought Hemmingway was the most fun historic character in that movie).

yummyinmytumbly:

Smoked Salmon Egg Benedict

(via agentlewoman)

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An Indian inspired feast

I made this tonight. It’s very simple to make and easy to time the dishes to be ready around the same time. 

theaussiewhoatethebigapple:

Cumin roasted chickpeas, cucumber raita, cilantro basmati rice and Madras Shrimp Curry.

This has become a favorite meal to cook at home for friends and is relatively simple… just whip together a few side dishes, serve with pappadums and your favorite naan bread and you have a Indian inspired…

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via @gzchef domainycwine: From last week’s “The Next Iron Chef”: This is Geoffrey Zakarian’s crispy avocado with fried egg, toad in the hole style with our delicious recommended pairing, Clotilde Davenne’s crémant de Bourgogne. Recipe and Instructions for preparing it: One Avocado Three Organic Egg Yolks Cormeal for Dusting Salt Pepper Smoked Paprika Lime Juice Fresh Cilantro Whole Butter Freshly Grated Pecorino Romano Cheese Extra Virgin Olive Oil Preparation: Slice the avocado with its skin, 1 inch thick, preserving the hole. There should be enough for three portions per avocado. Warm the butter in a Teflon pan until it is bubbling. Salt and pepper the avocado slices. Squeeze a bit of lime juice on them to prevent oxidation. Season both sides with smoked paprika and cornmeal. Place them in the buttered pan until golden on one side then flip. Once both sides are golden, gently add the eggs directly into the holes. Then place them in a 350 degree oven for three minutes. Serve with cilantro on top, sprinkled Pecorino Romano Cheese, and drizzled Exrtra Virgin Olive Oil.

via @gzchef

domainycwine:

From last week’s “The Next Iron Chef”:

This is Geoffrey Zakarian’s crispy avocado with fried egg, toad in the hole style with our delicious recommended pairing, Clotilde Davenne’s crémant de Bourgogne.

Recipe and Instructions for preparing it:

One Avocado
Three Organic Egg Yolks
Cormeal for Dusting
Salt
Pepper
Smoked Paprika
Lime Juice
Fresh Cilantro
Whole Butter
Freshly Grated Pecorino Romano Cheese
Extra Virgin Olive Oil

Preparation:

Slice the avocado with its skin, 1 inch thick, preserving the hole. There should be enough for three portions per avocado.

Warm the butter in a Teflon pan until it is bubbling.

Salt and pepper the avocado slices. Squeeze a bit of lime juice on them to prevent oxidation. Season both sides with smoked paprika and cornmeal. Place them in the buttered pan until golden on one side then flip. Once both sides are golden, gently add the eggs directly into the holes. Then place them in a 350 degree oven for three minutes. Serve with cilantro on top, sprinkled Pecorino Romano Cheese, and drizzled Exrtra Virgin Olive Oil.

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Buying roasted chestnuts at the Hamburg Christmas Night Market.

Buying roasted chestnuts at the Hamburg Christmas Night Market.

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Hamburg Christmas Night Market. 

Hamburg Christmas Night Market. 

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About to have an Apple Strudel and a Cappuccino at the Hamburg Christmas Night Market (and the mug comes with it). 

About to have an Apple Strudel and a Cappuccino at the Hamburg Christmas Night Market (and the mug comes with it). 

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I made this salad last night to accompany some halibut that I cooked out on the grill. Wow! This salad is really, really good and easy to make.  Totally recommended.   thehealthyfoodie: Lean Mean Green… Pea Salad (and creamy cucumber dressing) Tons of cold green peas and other green goodies with a super healthy creamy cucumber dressing that’s so good, you’ll want to eat it by the spoonful!

I made this salad last night to accompany some halibut that I cooked out on the grill. Wow! This salad is really, really good and easy to make.  Totally recommended.  

thehealthyfoodie:

Lean Mean Green… Pea Salad (and creamy cucumber dressing)

Tons of cold green peas and other green goodies with a super healthy creamy cucumber dressing that’s so good, you’ll want to eat it by the spoonful!

(via theonlylivingboyinbg)

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(via dontcallmecliff)

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Prefect timing. This recipe came out and we had some scallops in the fridge so I made this for dinner tonight. Its a hit! Super delicious. This one’s a keeper. theaussiewhoatethebigapple: HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins. Add a pinch of cumin & a pinch of paprika - and salt and pepper. Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins. Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins. Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate. De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot. Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese. Simmer on low heat for 10mins or until the potatoes are tender. Remove from heat, stir in the scallops and serve with crusty bread.

Prefect timing. This recipe came out and we had some scallops in the fridge so I made this for dinner tonight. Its a hit! Super delicious. This one’s a keeper.

theaussiewhoatethebigapple:

HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious

In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins.
Add a pinch of cumin & a pinch of paprika - and salt and pepper.
Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins.
Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins.
Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate.
De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot.
Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese.
Simmer on low heat for 10mins or until the potatoes are tender.
Remove from heat, stir in the scallops and serve with crusty bread.

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Hainanese Chicken Rice - A Singapore Classic

Hainanese Chicken Rice.

This is a Singapore favourite. I lived in Singapore for four years, both my kids were born there, and this is a very cheap and easy to get meal (from any hawker centre). Like a lot of authentic Chinese food though, there is a bit to it and it’s the subtleties that count.

Chicken Rice is accompanied by rice which is cooked in the chicken stock, sliced cucumbers, and three sauces which you can mix to taste.

This is the authentic recipe as given to me by my good friend in Singapore - Cecilia Kiew. This is much nicer than what you can get from a hawker centre.

  • 1 fresh chicken - weight approx. 1.5Kg (3lb)
  • 1-1.5 litres (4-6 cups) chicken stock (see recipe below for stock)
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon sesame oil
  • Sliced cucumber to garnish
  • Finely sliced spring onion (scallion) to garnish

Rice:

  • 2 cups well washed long grain rice
  • Chicken stock to cover

Sauces:

  1. Chilli ginger sauce (see recipe below)
  2. 5cm (2 inches) fresh ginger, blended with 1 tablespoon water
  3. 2 tablespoons black soy sauce

Clean and dry the chicken. Bring a large pan of chicken stock to the boil and put in the chicken. Turn off the heat, cover the pan and let the chicken stand for 15 minutes.

Remove the chicken from the pan and plunge in iced water and drain. 

Bring the stock back to the boil, add the chicken and repeat the steeping process. Repeat the entire process another couple of times so that the chicken has a total of 45 minutes steeping in the stock.

By now the chicken will be lightly cooked. Cut into serving pieces (use a cleaver if necessary) and sprinkle with the soy sauce and sesame oil. Garnish with cucumber.

When the chicken is cooked, take enough of the stock to cook the rice following your favourite method.

Put each of the sauces in separate dishes. 

Serve the chicken at room temperature accompanied by the hot rice, the sauces and the remaining stock, garnished with a little spring onion (scallion).

Chilli Ginger Sauce

  • 100 g (3.5 oz) red chillies
  • 30 g (1 oz) garlic
  • 30 g (1 oz) ginger
  • 1 tablespoon white vinegar
  • 1-2 teaspoons sugar
  • 1/2 teaspoon salt

Chop then pound or blend all ingredients together to obtain a sauce. Serve with noodles and Chinese dishes.  Can be stored in a covered container in the refrigerator for about 1 week.

Chicken Stock

  • 2 large mature hens or chickens, each cut in 4
  • 5 litres (20 cups) water
  • 8 cm (3 in) ginger, crushed
  • 2 leeks, sliced
  • 1 large onion, halved
  • 1 carrot, diced
  • 5 stalks Chinese celery (with leaves)

Wash hens well then blanch in the boiling water to cover for 3 minutes.  

Remove hens and discard water.  Bring 5 litres fresh water to the boil with the chicken and vegetables.

Simmer uncovered over low heat for 2-3 hours.  This makes 3-4 litres of stock, which can be divided into smaller portions and stored in the deep-freeze.