Mrs. Kelly S. Labonte - See Dick Cook: A Culinary Voyage for the Average Man
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See Dick Cook
A Culinary Voyage for the Average Man
KELLY LABONTE
Copyright 2014 Kelly Labonte
All rights reserved.
ISBN: 0993921701
ISBN-13: 978-0993921704
DEDICATION
This book is for my family and my boys. The support youve shown me through this entire process has been unwavering and I love you all for that. To my best friend Rachel, for your creative prowess and that offside sense of humor I love so much. And for my husband Reg, my favourite Dick of them all. Without your encouragement this book would have never seen a keystroke.
You are my rock.
WARNING!
THE FOLLOWING RECIPES
ARE COMPLETELY SUITABLE FOR ALL DICKS.
USER DISCRETION IS NOT ADVISED.
Table of Contents
DICKS KIT
Welcome to the beginning of your voyage Dick. This short chapter is going to get you all set to start working it in the kitchen. In here we are going to let you know which basic tools of the trade you will need, a list of items for you to keep on hand and a basic list of terms and definitions for you to refer to in that moment of doubt.
Humor keeps us alive. Humor and food. Don't forget food. You can go a week without laughing.
Joss Whedon
DICKS TOOL BOX
Every job needs a tool or two and every guy needs a fully equipped toolbox. The kitchen is no exception Dick. Here is a list of items that will have you prepared for your culinary voyage.
A half decent set of pots and pans including some non-stick ones
A good set of knives this will save you hours of frustration
13 x 9 Baking Dish
Barbecue Cage
Casserole Dish Set (various sizes)
Digital Meat Thermometer
Dutch Oven (yes - this actually exists)
Electric Knife
Electric Mixer
Food Processor (an average sized one will do)
Grapefruit Spoon
Garlic Crusher (a hard-core one Dick, not cheap)
Heavy-duty Oven Proof Skillet
Measuring Cups
Measuring Spoons/Wooden Spoons
Meat Tenderizer
Metal Skewers
Oven Mitts Manly ones
Pastry Brush
Rice Cooker
Roasting Pan
Roasting Pan Drip Rack
Salad Spinner
Salt and Pepper Mills
Sauce Pan
Slow Cooker / Crock Pot
Strainer/Colander
Timer (if you cant work the one on the microwave)
Whisk
DICKS STAPLES
There will be certain items and ingredients that appear regularly throughout this book Dick. Keeping these items on hand will ensure you have the necessary ingredients for most recipes that youll find in here. That, and it makes you look like you know what youre doing.
Youre a professional Dick. Act like it.
All Purpose Flour
Bacon
Beef Broth
Beer (Yes you cook with it too Dick)
Black Pepper fresh peppercorns with a mill
Butter and/or Olive Oil Based Margarine
Chicken Broth
Chili Pepper Sauce
Cooking Onions and/or Spanish Onions
Cream Cheese
Dicks Garlic Butter
Dijon Mustard
Dry Red Wine - always
Dry White Wine always
Eggs
Feta Cheese
Garlic - fresh
Italian Seasoned Bread Crumbs
Jar of Chopped garlic
Jasmine Rice
Lemon Juice
Lipton Onion Soup Mix (regular or garlic)
Mayonnaise (for the love of God real Mayo)
Non-Stick Cooking Spray (Olive Oil Variety)
Olive Oil Light
Parmesan Cheese
Pesto (Basil variety)
Red Wine Vinegar
Sage Seasoning
Sea Salt
Seasonings/ Spices Basil, Cayenne, Cajun, Cinnamon, Dill, Garlic Powder (not salt Dick powder), Herbes de Provence, Montreal Steak Spice, Nutmeg, Onion Powder, Oregano, Paprika, Parsley Flakes, Red Pepper Flakes, Season Salt, Thyme, White Pepper
Shallots
Six Month Mari-Me-Nara Sauce (keep frozen in one and two cup portions)
Tabasco or other Hot Sauce
White Vinegar
Worcestershire Sauce
DICKS DICTIONARY OF GASTRONOMIC JARGON
If you find yourself confused or unsure about some of the terminology used in the book, this reference guide will square you away with what it all means. I know you wont ask for directions Dick, so here they are.
| Al Dente | This describes pasta cooked firm to the bite in other words, not mushy. |
| Au jus | This is the natural drippings or juice from a pan after cooking beef and deglazing. |
| Baste | This is when you brush, squirt or pour drippings or liquid, over food while broiling, roasting or baking. It prevents your food from drying out and adds flavour with the cooking juices. |
| Beat | To mix foods thoroughly to a smooth, even consistency using a spoon, fork, whisk or electric beater/mixer. |
| Blackened | A method of cooking that uses spices to coat meat or fish and then cooked in a very hot cast iron skillet to blacken the outside. |
| Blanch | To cook food briefly in boiling water. |
| Broil | A method of cooking where the food is placed directly underneath the source of high heat. |
| Broth | A flavourful liquid made by simmering meats, fish, poultry or bones in water with herbs. This is also referred to as Stock. |
| Brown | To quickly sear food to enhance and lock-in flavor. This is normally done at the beginning of the cooking process with meat. |
| Brush | To coat food with a liquid such as melted butter or a glaze using a brush designed for this process or a pastry brush. |
| Combine | This simply means mixing ingredients together. |
| Cube | The process of cutting something up into bite sized pieces. |
| Dash | This is a very small amount of seasoning, about 1/16th of a teaspoon. Sometimes referred to as a pinch. |
| Deep-fry | To cook submerged in very hot fat or grease until golden brown. |
| Deglaze | To swirl a liquid into a pan to dissolve particles of food on the bottom and sides of the pan for flavor. |
| Demi-glace | A rich brown sauce made from reduced beef stock or broth. |
| Deseed | To remove the seeds out of a fruit or vegetable. |
| Devein | This is the process of removing the black thread-like track from the back of a shrimp or prawn with a small knife. |
| Dice | To cut into regular sized cubes in accordance with the desired size. |
| Dilute | This is when you thin a liquid or reduce the intensity of flavour by adding liquid. |
| Direct Heat | A grilling method of cooking where food is cooked directly over a flame or heat source. |
| Dissolve | To stir a substance into a liquid until no solids remain. |
| Drain | This is simply to remove and discard the liquid contents from a cooking process. |
| Dredge | To lightly coat food to be pan-fried or sauted. This is usually a breading of some sort. |
| Drippings | These are the juices and fat that is collected from the pan of cooked foods, such as roasts. |
| Dutch Oven | A large, deep pot that is covered with a tight fitting lid. |
| Filet | A boneless, skinless piece of meat. |
| Fillet | The process of removing the bones from fish or meat before cooking. |
| Flake | To break or flake food into small pieces. |
| Flamb | A method of cooking in which foods are splashed with liquor and ignited. Nice. |
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