Please check out this amazing magazine and their new food and health correspondent-yours truly!
Confused about all the recommendations for salt?
Read Dr. Mike’s definitive article published in the highly esteemed and respected: Pacific Standard Magazine
Some chefs from around the country have been using Dr. Mike’s Grassroots Gourmet Brand Blueberry Sage Duck Sausage to create some culinary wonders. Here’s a few of the gastronomic treasures being prepared, from Chef Luca Paris and Chef Christo Gonzales
With the summer heat cranking into full gear, here’s a refreshing treat. A chilled watermelon cucumber soup, with a hint of smokiness and heat from some roasted poblano and spices. A bit of salty feta balances the sweet ride out. Some blackened shrimp provide a perfect foil, perched on the soup bowl or even atop some hearty tostones bearing a fiery peach mango salsa. All these wonderful fresh ingredients spiced just right make the summer sizzle!
For a limited time only, you can download the free e-book featuring all of Dr. Mike’s original blueberry recipes from the shows broadcast live from The Florida Blueberry Festival-ands a whole section of bonus blueberry recipes!. Just like us on Facebook at What’s Cooking with Doc. If you are already a fan, go get your copy now!
Get your FREE Florida Blueberry Festival e-cookbook featuring all of the recipes (and some bonus ones) featured there. Free to all What’s Cooking with Doc Facebook Fans! Just go to our FB Fan page and get your copy!
As part of practicing The Grassroots Gourmet™ approach, I emphasize starting with wholesome, fresh ingredients as the foundation. Then using spices and herbs along with the base to create delicious flavors and tantalizing textures. Follow this path, and good health naturally follows as form follows function. Do the ingredients really matter? Isn’t an egg an egg, ham, ham, bread, bread? Is a Ford Focus a Ferrari? No matter how hard the little card dreams, it will never grow up to run with those ponies. Is a person a person? Are you exactly the same as everyone else around you? It is You-manity we are a part of, not Unamity. And you are what you eat.
Here is a example by picture (because I have heard they are worth a thousand words, and I am verbose as it is). You may recognize the ever present breakfast take-away; Under cooked and over processed bread, upon which sits a cheese-like substance. Astride this is a homogenated pork remnant which is capped off by an industrial, invariably overdone, ,egg.
Now let us examine the same ‘ingredients.’ A fresh home made slice of baguette (bread). Smothered upon its face some fine brie (cheese), just a little is needed as the flavor and creaminess come through. A thin slice of aged and crafted prosciutto blankets this (ham) and a free range organic, perfectly poached quail egg (egg) completes the ingredient list. For good measure a bit of crunchiness from a tiny bit of crispy prosciutto elevates the textures.
Which would you rather be your foundation?
That’s simply why ingredients matter.
If you couldn’t be there, read all about our blueberry adventures in the Tampa Tribune:
I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya’ go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini.
Simple steak and eggs brunch, doc’d up!
Above all else, keep Mom happy!
A Happy Mother’s Day to all Moms, past and present!