Recipes: Bakersfield.com

For the Love of Cats!

The Cat People of Bakersfield in their own quiet way have taken on the huge responsibility of monitoring, controlling and feeding homeless cats in designated areas. In this current economic crisis with people abandoning their pets, this need is greater than ever. As one can well imagine, donations and cat adoptions are down but rescue costs keep skyrocketing.

The Cat People have several fundraisers. The next one is on Saturday June 6th between 12 noon and 11PM. Panda Express at Mt Vernon and 178 will donate 20% of your purchase to the Cat People if you bring in the flier available at http://thecatpeople.org/wp-content/uploads/2009/05/panda-express-1-640x414.jpg or at Pawsitively Cats at 602 18th Street.

If you are not able to to join us at Panda Express there are many other ways to help. The Cat People cookbook will be coming out just in time for Christmas. All animal lovers are welcome to submit their favorite recipes to psames@hotmail.com . What a cool way to surprise your friends!

Check out the website at www.thecatpeople.org for volunteer opportunities, to donate catfood and other much needed supplies, and to make a donation via paypal. With so many cats and kittens being adandoned your help is desperately needed to provide care for so many innocent animals that are literally thrown away by their former owners.

The kittens in the pictures were found by a volunteer in a local park, taped up in a box, only a few hours old. No one knows what happened to the mothercat. Weeks of painstakingly bottlefeeding and nuturing paid off; they are healthy, happy and now ready for their forever home. These kittens and other adoptable cats can be seen Saturdays at Petco on Rosedale between 10AM and 3PM.

Playboy Mansion Chef to Host Fundraiser for BC

An indulgent culinary experience like no other awaits guests at the Bakersfield College Foundation’s Sterling Silver: An Evening with Playboy Mansion Executive Chef William Bloxsom-Carter and Silver Oak Cellars event on January 23, 2009 at the Petroleum Club of Bakersfield. Benefitting the Culinary Arts and Agriculture programs at Bakersfield College, this charity event will include an elegant six course dinner prepared by Chef Bloxsom-Carter accompanied by specially-selected wines from Silver Oak Cellars. Sterling Silver will begin with a reception at 6:30 p.m.

The Bakersfield College Foundation, led by Executive Director Michael Stepanovich, has created the Sterling Silver event to showcase the combined talents of Bakersfield College’s Culinary Arts and Agriculture students.

Relying primarily upon vegetables grown in Bakersfield College’s hydroponic plant, Chef Bloxsom-Carter will prepare and present a six course meal with the assistance of Executive Chef Robert Alimirzaie andPastry Chef Ray Ingram of the Petroleum Club of Bakersfield and students from Bakersfield College’s Culinary Arts program. Each course of the meal will be paired with an individually-selected wine from Silver Oak Cellars of Alexander Valley in California. Meyer Family Cellars, founded in 1987 by Bakersfield native Justin Meyer, will be the featured Port with the dessert selection.

Chef Bloxsom-Carter is the Executive Chef and Director of Food and Beverage at the Playboy Mansion in Los Angeles, California.

“Chef Bloxsam-Carter’s extraordinary culinary talent and exclusive repertoire of wines have been captivating and delighting guests at Hugh Hefner’s legendary Playboy Mansion parties for more than 25 years,” said Stepanovich. “We are delighted that he has prepared a special meal for Sterling Silver and know that guests will enjoy the range of senses that Chef Bloxsam-Carter’s culinary creations will evoke.”

Cost for the evening is $160 per person and $300 per couple. Tables of eight are available for $1,200. Seating is limited to 200 guests.

Sterling Silver: An Evening with Playboy Mansion Executive Chef William Bloxsam-Carter and Silver Oak Cellars will be held at the Petroleum Club of Bakersfield, 5060 California Avenue, 12^th Floor.

To reserve a seat at Sterling Silver: An Evening with Playboy Mansion Executive Chef William Bloxsam-Carter and Silver Oak Cellars on January, 23, 2009, contact Hannah Egland at the Bakersfield College Foundation at 395-4273.

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About Chef William S. Bloxsom-Carter

Mr. William S. Bloxsom-Carter is the Executive Chef and Director of Food and Beverage at the Playboy Mansion in Los Angeles, California.

His passion for pairing food flavors with wines, both unique varietals as well as the classics, is paramount to the guests’ enjoyment at the Playboy Mansion. To foster the food/wine relationship, Chef Bloxsom-Carter serves as a professional judge at numerous wine competitions throughout California yearly. The take-away knowledge from each competition provides him with guidance for future wine buying decisions. In turn, featured wines are exposed to the nearly 100,000 guests that visit the Playboy Mansion each year.

Chef Bloxsom-Carter features food products purchased directly from farmers and ranchers throughout the United States. Working with the farming and ranching communities, he places great importance on “best practices” for all food products served to Playboy’s international clientele.

He recently completed intense studies with the Ritz-Carlton Hotel Company focusing on their Gold Standards of Hospitality Service to further enhance the hospitality experience to all guests attending corporate and charity events at the Playboy Mansion.

In addition to his responsibilities for Playboy Enterprises, Chef Bloxsom-Carter has prepared numerous winery dinners in Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Bloxsom-Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

At the Playboy Mansion, Chef Bloxsom-Carter has developed an internship/externship program with culinary schools across the country. The program has garnered a national reputation as the preeminent host facility for students.

Chef Bloxsom-Carter participates in charity events and lends his expertise to the culinary arts program at Pacifica High School in the Oxnard Unified School District in California. Additionally, he has been active in fundraising efforts for the Oak Park Unified School District and Caregivers of Ventura County.

Menu de Cuisine

Reception

Mumm Napa Brut Prestige

Dungeness Crab Bouchée with Tobiko Caviar and Crème Fraiche
Brochette “Capresse” – Mozzarella Bocconcini, Basil, Balsamic Glaze and Preserved Tomato
Smoked Salmon, Heirloom Golden Beet and Chive Roulade with Caper Crème Fraiche
Cauliflower-Horseradish Tapenade on Cucumber with Garlic Flower
Seared and Chilled Prime Beef Sirloin “Black and Blue,” with Oyster Mushrooms and White Truffle Essence

First Course

St. Supery Vineyards & Winery 2007 Napa Valley Sauvignon Blanc

Oven Roasted Jumbo Winter Asparagus, Goat Cheese Fondue and Pichouline Olive Tapenade

Second Course

Twomey Cellars 2006 Russian River Valley Pinot Noir

Seared Day Boat Sea Scallops, Mache Lettuce Greens, Bacon Lardons, Enoki Mushrooms and Carrot Vinaigrette

Entrée

Silver Oak Cellars 2004 Alexander Valley Cabernet Sauvignon

Roasted Sierra Foothills Lamb Loin, Polenta Gratinée with Foraged Mushrooms, Sauté of Brussels Sprout Leaves, Braised Cipolini Onions and Madeira Wine Glacé

Fourth Course

Silver Oak Cellars 2003 Napa Valley Cabernet Sauvignon

Queso Azul Crostini, Quince Paste, Walnut Bread and Roasted Pear

Dessert

Meyer Family Cellars Port

Flourless Espresso Chocolate Torte

Try my losing Spam recipe

After five years of saying I would, I finally entered the Spam cooking contest in the Kern County Fair this year. I lost. Big time. In fact, one of the judges seemed to grimace as she took a bite of my dish. After the contest, she asked me which entry was mine.

"I'm not saying! You wrinkled your face when you took a bite!" I said.

"No, no, no. I liked all the entries," she said with a smile that won me over.

"OK, mine was the Spam bites with pineapple-mango chutney," I said, sheepishly.

"Oh! That one was interesting!" she said.

Interesting is better than gross, so I'll take it. I have to admit, I'm not a huge fan of Spam. But I sure did come up with a great chutney recipe to go with it. So even if you forego the Spam, make this chutney at home for any type of meat or Indian dish. I promise you'll like it!

Grilled Spam bites with pineapple-mango chutney

Ingredients:

2 12-oz. cans Spam Lite
2 fresh mangos, diced
4 oz crushed pineapple with juice
1/4 red onion, minced
1/4 cup raisins
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 jalapeño, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp cinnamon
1 Tbsp olive oil
1 bunch fresh cilantro

Make a paste by combining in a food processor the jalapeño, cumin, coriander, turmeric, cinnamon and olive oil. In a medium saucepan, cook the paste, stirring frequently, about 10 minutes.

In a bowl, combine mango, pineapple with juice, red onion, raisins, brown sugar and cider vinegar. Stir mango mixture into the saucepan with the paste and simmer, covered, stirring occasionally, until all the chunks break down and the mixture thickens, about 30 minutes.

Slice Spam into 1/2" steaks and grill over an indoor or outdoor grill. Remove Spam to a cookie sheet and cut each steak into four bit-sized squares. Spoon chutney onto the Spam squares and garnish each with a cilantro leaf.

Makes: About 40 appetizers. Note: Leftover chutney can be chilled up to one month.

Tips for Cheating on Your Diet II

There are many valid reasons for being on a diet, and just as many reasons for cheating on that same diet. Unfortunately those two things cancel each other out. But a “good cheat” can be justified once in awhile, with very little harm.
    I have already written about my “ice cream fetish” so now is the time for another favorite of mine, breakfast! Nothing better in the morning than to go out for bacon, eggs, and hash browns, don’t forget the coffee. Lots of old time “greasy spoons” downtown, in Tehachapi, in Taft, all make for a great motorcycle ride and meal.
    Here is a “breakfast cheat” — motorcycle ride not included.
   You must start with a trip to the grocery store, on your bicycle of course. If that doesn’t appeal to you then a high mileage hibryd will do, but if that V8 truck is your only option, coast all the way! Be sure not to tailgate and watch out for all the bicycles heading for the same store.
   Conveniently located on opposite sides of the store you will need to buy first an egg substitute. Made from egg whites, they are fat free, not perfect taste but if you buy the name brand and not the store brand they are not too bad. Second, you must find the meat substitutes, the sausage is soy based; do not curl up your nose.
The taste and texture are very good, really! Last but not least you will head for the vegetables, what ever you like. I prefer mushrooms and a little onion, some may prefer green peppers (Yuck) but nothing is wrong with tomatoes, garlic, or Italian squash. I am getting hungry just thinking about it.
   Once you are back home reach way to the back of the cabinet and get out the “big skillet”, all this food will start to add up. A low calorie cooking spray is already in your kitchen, right? If not, shame on you, and back on the bicycle you go!
   Hot skillet, sliced veggies, sliced sausage, and an aroma that will wake up the spouse is in store for you. After these things are browned, pour eggs over and stir. Season to taste. All of the flavors combined make this a great tasting breakfast, and a healthy meal! Bon a petite. (Rachel, is that how you spell that?)

Tips for Cheating on Your Diet

I know, I know, it is not good to cheat on your diet but sometimes you get an uncontrollable urge. I am not hugely over weight, but I carry an extra 5 pounds at all times. Once in a while it is a little more. I keep close watch because it is easier to loose 5 or 10 pounds than it is to loose 25! So every couple of months I have to cut back.

Now back to cheating, it must be done to make yourself complete! Keep in mind there is good cheating and bad cheating. I am here to tell you how to “good cheat”.

I am an ice cream hound, fan, freak, hog, and connoisseur. I know where the best place to go for each flavor. I have a first, second, and third favorite flavor, even a favorite color!

Temperature, texture, presentation, cone, cup, bowl, or right out of the carton, are all important factors. Home made, soft serve, frozen solid, or partially melted. Toppings, syrup, over a cookie, or plain, are to be considered when I am dreaming. As an infant I believe I was raised on ice cream instead of breast milk. So much for Dr. Spock! I have even been accused of stealing ice cream from the refrigerator at work! The nerve of some people! Buy the way; I have never been caught at such a dastardly deed!

So now you understand my relationship with ice cream, and I have the cholesterol count to prove it. Here is my recipe for a good cheat. (Finally)

Go to Costco, you are not going in so you do not have to be a member. Outside is a snack shop where they sell, well, snacks.

Order a non-fat vanilla yogurt and a soda, total cost is $2.08. (Forget the pizza) Fill the soda cup with half Coke and half Diet Coke, no ice. They do not have root beer but Coke fills in quite nicely. A little at a time pour the coke over the vanilla yogurt and eat with the plastic spoon provided. Yummy! Now go home, eat an apple, and hit the treadmill for 30 minutes. You are cool!

There you have it, not a tremendous amount of sugar and very low fat. But the important thing here is your well being. Now it will not be necessary to yell at the kids or kick the dog.

Cooking for Myself

My money is not going as far as it used to. I’ve taken a look to see where I can cut back. House payment and bills are pretty much fixed; I solved the gas problem by filling up when the gauge reads half full, cutting my gas bills by 50%. I started washing all of my clothes in one load, saving water and soap. Now I know what they mean by “dingy whites” Checking my credit card, I see restaurant bills totaling hundreds! I will have to stop eating (not a bad idea) or start cooking for myself. I hear it is cheap, and I finally have a reason to watch Rachel Ray!
     In my kitchen I find a coffee pot, beer, Cheerio’s, something that used to be a vegetable in the fridge, bottled water, and cottage cheese in the milk carton.
   I will start simple and work my way up, maybe a sandwich to start things off. No reason to set myself up for failure.
Sitting in front of the television I notice Rachel is using a lot of tools, I have lots of tools, guys love tools, guys like having an excuse to buy tools! She has a big knife in her hand, I need a knife.
   Looking in the yellow pages for knives I have success right away. There is a knife store at the Plaza, off I go. There are lots of knives there and I pick a 10 inch, chrome plated Bowie Knife. Bigger is always better, right? And it is only $90. That is dinner for three and a drink. This knife will last forever and I am excited that I am saving so much money!
   Rachel would be impressed with my newfound culinary skills; I think I will give her a call. But I digress.
   Next thing I notice is all of the pots and pans. I need to buy a pot, you never know when you will want soup. Back to the Yellow pages, not so lucky here so I’m off to Wal-Mart, I hear they have everything. I even found a plate and cup, matching no less! Bill was $27.29, not bad so far, right? I had to buy four plates, but they can be washed and reused, or so I am told.
   Rachel and I are buds now; she just hasn’t had a chance to return my calls.
   My tools in the kitchen are ready; my friend told me they are called utensils, whatever. Now all I need is food. I wonder where Rachel shops.
   There is a grocery store conveniently located near my house and I have made a grocery list, taped to the empty refrigerator.
I am hesitant to leave the house, Rachel could call any time. I need to buy an answering machine.
The grocery store is quite impressive, but very confusing, how do you know where stuff is? I think they should arrange food by the colors. Example: You want to buy broccoli, go to the green isle. You want to buy milk, go to the white isle. Butter, of course, is in the yellow isle. See how easy that is? I will call the manager with my suggestion as soon as I figure out where to put the Fruit Loops.
   First thing required for a sandwich is meat; I choose the already cooked meat and will slice it myself with my new knife. I really have the hang of this! Mayonnaise, lettuce, a tomato, (again the knife) and a loaf of bread (should be in the white isle) are in the bag. $24.56 with a six pack and candy bar.
   I am home and just got through getting rid of that thing growing in the fridge. I am ready for assembly and Rachel is nowhere to be found, putting her on my speed dial has not worked.
   I spent a total of $141.85 for one sandwich. Not counting the trip to the emergency room for stitches. By the way, I hardly got any blood on the sandwich. A week later someone told me I should have put the Mayo in the fridge.
   I am hungry, I wonder if Rachel would like to go out to dinner.

It's Persimmon Season, again

Where did this year go? For me, this is the beginning of the Holiday Season. Persimmons are bitter sweet. I love to receive them, especially FREE, but they can be a pain in the rear. Every year my friend Roger the "Golden Bear Grouch" brings me persimmons that are not ripe, they are hard as a rock. This year he brought 2 big boxes full. He does this because he knows if he brings them to me I will make him persimmon cookies throughout the year. It's like Christmas all year! It's obvious these cookies are his favorite, because he keeps his money way deep down in his pockets and with the cost of gas, he travels great distances searching for these orange jewels. I'm guessing he's taking them from trees encroaching in what he calls "free space" in the alleys in East Bakersfield.

Each year it's an ordeal to figure out how to ripen them, catch them at the right time before they rot. I've tried several ways I've read about, like putting them in a brown paper bag way back in the pantry where it's dark, check on them every other day, turn them, check on them again, forget about them....TOO late. I remember them when I open the pantry door and it's a fog of Gnats. Not a pretty sight and you should hear my husband, "I told you that was going to happen". I promised him I would faithfully keep an eye on them, I failed. What a mess.

So this year when Roger brought me the 2 big boxes full, I smiled & thanked him & let him know he would receive the first batch of cookies. After he left, my husband said "we are not going through the persimmon ordeal this year. I'm taking them down to the community mail boxes and we'll let the neighbors go through the persimmon ripening fiasco!". I immediately went to the computer and Googled "how to ripen persimmons". God, I wish I had bought that stock when it was $90.00 a share, I wouldn't' be screwing with these stupid rock hard persimmons, I'd step up and pay $1.00 each for them at the grocery store.

The information I got from Google was to put them in the freezer for 24 hours, let them defrost and they would be ripe. IT WORKED! It takes about 3 persimmons to make 1 cup of pulp for my cookie recipe. I mash them, put in a baggie, press it flat for fast defrosting & have persimmon pulp all year. Be sure to bring the pulp to room temperature before using for cookies. The pulp will last up to 2 years in the freezer. As it ages it will turn an ugly brown, but it does not affect the taste.

Here's my persimmon cookie recipe. Most recipes are pretty much the same, but these always turn out yummy.

1 cup persimmon pulp at room temp.

1 tsp. soda

1 well beaten egg

1 stick butter soft.....Real Butter ONLY

1 1/3 cup sugar

1 tsp PURE vanilla, if you have imitation, THROW IT AWAY! YUK

2 cups + 2 T flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/8 tsp cloves

1 cup pecans or walnuts

1 cup raisins - optional I don't use

Dissolve soda in room temperature persimmon pulp. Let stand until it resembles Gelatin about 10 minutes. Cream butter & sugar, add vanilla & egg. Then add persimmon pulp. Sift dry ingredients together & add to wet mix. Fold in nuts & raisins. Spray cookie sheets with Pam. Bake @ 350 for about 16 minutes, sometimes more, just keep watching. I also alternate the cookie sheets half way through. Makes approx. 3 dozen. I use a small cookie scoop so they are consistent in size.Take out of oven & let stand for about 10 minutes & then transfer to a rack for about 20 minutes. If stacking, use wax paper or they will stick to each other. Don't ask how many calories or fat grams, during the holidays they don't count, but they do on Jan. 2nd. Enjoy

CrockPot Dressing

5 cups torn bread and 5 cups baked cornbread

(which is 1 pkg. cornbread mix, not Jiffy)

1 cup onion, chopped

2 cups celery, chopped

1/2 cup butter, melted

1 tsp. salt 1/2 tsp. pepper 3 tsp. sage

1 tsp poultry seasoning (optional)

3 eggs

1 tsp white vinegar

2 cans cream of chicken soup

2 cans water

Saute onion and celery in the butter. Add seasonings. In a small bowl mix soup, water, eggs, and vinegar. Mix together the breads, vegetables and soup mix.

Bake in crock pot 1 hour on high and 5 1/2 to 6 hours on low.

Enjoy!!

Former Bakersfield bartender brings home gold from Cocktail World Cup

“Fast Eddie” Perales, a former Bakersfield bartender, helped bring home the gold from the Cocktail World Cup on Sept. 15.

Perales and two other bartenders from Las Vegas competed in New Zealand against 13 other teams from around the world.

The 42 Below Cocktail World Cup is a unique and challenging competition with extreme categories including bungee jumping, mountain top mixing, and jet boat shaking.

Anthony Alba, a mixologist with the Rio Hotel and Casino, claimed victory in the bungee shaking heat by jumping off a 42-meter (138 feet) bridge while holding onto his cup and shaker. While suspended upside down, he mixed a cosmopolitan and finished it off with an orange garnish which he had taped to his arm.

“The third heat consisted of a jet boat going 70 miles (per hour) plus through a canyon, all the while attempting to shake a cocktail and pour it,” Perales wrote in an e-mail. “The poor judge just managed to get a quarter of an ounce of the cocktail we made for him.”

For the final competition, the Vegas team concocted the winning drink “Amplextremo.” It is a two-part cocktail with ingredients such as sweet potato puree, maple syrup, pumpkin pie spice, dulce de leche, and 42 Below vodka.

In addition to Perales and Alba, the Vegas team included Gaston Martinez, a bar manager at Nora's Italian Cuisine.

Perales was once owner of Bakersfield Bartending Academy. He now works as a beverage trainer and flair director for Harrahs Entertainment, based at the Rio in Las Vegas.

In Bakersfield, Perales’s school, located downtown off of 19th Street, taught up and coming bartenders the essentials of flair bartending and mixology. He has been in Las Vegas for over four years and has earned the title of Master Mixologist.

Chuck Shakta is the Nightlife Operations Manager at the Rio. He is a former nightclub owner from Bakersfield.

The Las Vegas team’s winning cocktail:

Amplextremo
This cocktail is a two-part drink meant to be sipped from two straws at once.

HOT
2 oz. Navan
2 Tbsp sweet potato puree
3/4 oz. maple syrup
3 pinches chili threads
1/2 oz. chocolate grappa
1 oz. 42 Below honey vodka
4-5 shakes of pumpkin pie spice
1/2 oz. Knob Creek Bourbon
COLD
2 egg yolks
3/4 oz. port wine
1 oz. dulce de leche
2 Tbsp. brown sugar
1 oz. 42 Below vodka
1/4 oz. eau de vie

Eddie Perales’ qualifying cocktail:

Fast Eddie’s 42 Khewl

6 large fresh leaves of mint
1 whole golden kiwi, peeled and cubed
4 small cubes of fresh cucumber
1 oz. rock candy syrup
1/2 squeeze of fresh lime juice
1/4 tsp. of Asian mixed chiles

Muddle the above ingredients by mashing together to extract flavors.

1 1/2 ounces fresh lemon sour
2 ounces 42 Below kiwi flavored vodka

Shake ingredients and liquors with ice, and strain into a large bucket glass containing 4 large cubes of ice, a peeled kiwi wheel, lemon wheel, cucumber wheel, and a red chili pepper. Garnish with a large mint sprig.

Recipe: Pizza salad

The other night, my friends wanted pizza and I wanted salad. They still got pizza. But I came up with an idea for pizza salad, and it was a hit! Here's the ingredients:

Lettuce
Salami, chopped in cubes
Black olives, sliced
Mozzarella cheese, shredded
Pepperoncinis, sliced
Ranch dressing

Toss and enjoy!

Also, you can experiment with any of your favorite pizza toppings: sliced mushrooms, diced tomato, thinly sliced onions ... the possibilities are endless!

Recipe: Henry's Homemade Corned Beef & Potatoes

1 bag Ore-Ida frozen potatoes O'Brien
1 can corned beef (square can with a key)
Oil
Optional: Eggs or tortillas

Put a little oil in a pan and cook the potatoes first. Use a large pan if you want to make a lot. When the potatoes are almost done, stir them frequently to not burn them.

Add the corned beef to the potatoes, chopping up the corned beef while you stir. Cook for about 8 minutes.

Warm up some tortillas if you want to make burritos, or fry a couple of eggs and you got some good breakfast. Easy to make.

Hamburger Stromboli

Hamberger Stromboli

In a heavy pot, brown 1 lb. ground meat, 2 lg onions diced, 1 can chopped mushroom stems and pieces and 1 stalk celery, 1 tbls. garlic powder, salt and pepper to taste.

Drain off 2/3 of the grease. Mix 1 cup of your favorite grated cheese. Velveeta is good for this recipe.

Using a thawed frozen pizza crust, make a rectangle on a baking sheet that has been sprayed with Pam. Down the center place the ground meat mixture. Then fold one side over to the center, covering the ground meat.

Brush the top of that fold with the egg mixture ( 1 egg, and 2 tbls. water beaten together ) and fold the other side of the crust over to lap over 1 inch.

Brush with remaining egg mixture and bake until golden brown. Slice in 2-inch pieces and serve hot.