How do you like your Dog?

Grilled, Boiled or Fried? Seems that people like their dogs many different ways. Some like them with mustard, some without, some like ketchup, some don't, onions please, others no thank you! Chicago style hot dogs are completely different than the traditional hot dog down South but I have to say they are pretty darn good too. However you like your dog ... enjoy! ~ Chef Wilkinson ~

~ Good ole Days ~

This weekend I purchased a box of Moon Pies. Remember Moon Pies? When the cookie was crisp and the marshmallow was thick and gooey. Well, these were none of that. They were just down right awful! I was ashamed to know they are a Southern Made Product right here in Chattanooga, Tennessee. I guess for some foods the Good Ole Days are really gone. That's why I appreciate every customer that tells me my Fried Pies remind them of the ones "Grandma used to make". That's the Best Compliment I could ever receive. ~ Chef Wilkinson ~

~ Cupcakes ~

Is this just a fad or have cupcakes replaced traditional cakes? It seems to be the latest craze and the prices are amazing. Some establishments have priced a single cupcake at $2.50! Who would have ever thought. Some of the flavors are just as amazing ... Lemon Curd, Key Lime Pie, Banana Cream Pie, Oreo, Tuxedo, Grasshopper, Tiramisu, Death By Chocolate, Salted Caramel Vanilla, Red Velvet Classic, Peanut Butter Fudgy Brownie and there are many more. For me this idea takes the cake (no pun intended) Breakfast Cupcakes. They are Maple soaked Buttermilk Cake with a Maple Butter Frosting topped with Crispy Bacon. So I guess the once plain and simple cupcake has been replaced. ~ Chef Wilkinson ~

- Breakfast -

They say its the "Most Important Meal of the Day" but around our house breakfast isn't a daily occurrence. Sometimes we have it as lunch. Usually it's something simple like Hobo Hash or Fried Eggs and Bologna. On special occasions such as Christmas we have Country Ham with all the fixings. As for being the "Most Important Meal of the Day" I'm not so sure about that. ~ Chef Wilkinson ~

~ Chicken Alfredo - Southern Style ~

Not "everything" we serve down South is fried. I decided I would try my hand at preparing Chicken Alfredo. While it might not be anywhere close to what you would have eaten if Alfredo di Lelio had prepared it I have to say for my first attempt it was pretty darn good. For a Southern Boy with no Italian Heritage I think I prepared a very tasty dish. Mangia Bene ~ Chef Wilkinson ~

Working with Chocolate

Cocoa Butter has a sharp melting point, which means it does not have a long intermediate stage of being semi-soft, like shortening, it is either solid or melting. This melting point is just below our body temperature. That's why chocolate melts as soon as it hits the tongue. Well, I think we have covered almost every aspect of Chocolate over the past few days. I hope you know more about Chocolate now than you did when we began. Most importantly get in the kitchen and give it a try. Even when chocolate cakes, cookies or candies don't turn out as we wish it usually gets eaten. Everyone loves Chocolate! ~ Chef Wilkinson ~

Proper Storage of Chocolate

Chocolate should be stored near 65 degrees Fahrenheit in a room that is not overly humid and is also free of temperature fluctuations. Not asking much is it? In the ideal conditions both bitter and dark chocolates will last for a couple of years. As a last resort chocolate for baking may be stored briefly in the refrigerator or freezer but NEVER chocolate to be used for coating or candymaking. Warm temperatures will cause the cocoa butter to melt, separate and recrystallize with white filmy streaks called fat bloom. Humidity changes will cause water to condense on the chocolate. The sugar will then dissolve and recrystallize on the surface when the water evaporates. This is called sugar bloom. Since there was lots to cover about Storage I will discuss Working with Chocolate tomorrow. ~ Chef Wilkinson ~