Dave's Kung Pao Chicken

Ingredients:  White Rice, Chicken Tenders, Peanuts, Green Onions, Garlic, Jalapeno, Ginger, Bell Pepper, Dried Red Chillis, Szechuan Pepper, Corn Starch, Sesame Oil, Soy Sauce, Terriyaki Sauce, Vegetable Oil.

Dave's Kung Pao Chicken *Cooks in 30 minutes total
1. Rice- White medium grain rice has cooking instructions on the back of the package and is best prepared in a rice cooker.
2. Sauce- In a bowl combine; 2 Tblspns soy sauce, 2 Tblspns terriyaki sauce, 2 Tblspns water, 1 Tblspn Cornstarch, 1 tspn sesame oil, 1 Tblspn minced ginger and 2 cloves chopped garlic then set aside.
3. Prep- Chop Chicken into bite size pieces and set aside. Chop bell pepper, jalapeno and green onion into bite size pieces and set aside. 
4. Wok Instructions (Large saute pan will work)
- Heat wok on high heat and wait until it starts to smoke a little. Add one Tblspn of vegetable oil and coat the bottom of the wok. Add chicken, dried red chillis, cracked szechuan peppercorns and peanuts. Stir frequently until chicken is cooked and the chillis and peanuts are toasted nicely then set aside in a bowl to be added to the wok again soon.
-Place wok back on the heat and add another Tblspn of vegetable oil to coat the bottom of the wok. Add green onions, bell peppers and jalapeno. Stir frequently until the vegetables are still crisp, vibrant and heated through but not wilted and limp.
-Add the sauce mixture and chicken, chillis and peanut mixture to the wok and stir everything together for 30 more seconds before serving. Plate with white rice and serve.

Lamb T-Bone W/Rosemary Potatoes, Asparagus & Mushrooms

Ingredients: Lamb T-Bone Chops, Red Potatoes, Asparagus, Button Mushrooms, Fresh Rosemary, Garlic, Chili Flakes, Butter.

Roasted Rosemary Potatoes *Cooks in 30 minutes
1. Wash red potatoes but leave the skin on. Chop into cubes or wedges of equal size. 
2. Place cubed potatoes in a mixing bowl and drizzle generously with olive oil.
3. Season with salt, cracked pepper and chopped fresh rosemary and toss to coat evenly.
4. Transfer to a baking sheet and roast in a 400 degree oven until golden brown.

Sauteed Mushrooms & Asparagus *Cooks in 8-10 minutes
1. In a saute pan on med-high heat, add 2 knobs of butter, splash of olive oil, chili flakes, mushrooms and asparagus. Saute until tender.

Lamb T-Bone W/Garlic Rub *Cooks in 8-10 minutes
1. Rub lamb meat with salt cracked pepper and lots of fresh chopped garlic.
2. Heat a saute pan under med-high heat with a drizzle of olive oil and a knob of butter.
3. Place the lamb into the saute pan until each side is golden brown (careful not to burn the garlic).
4. After 3-4 minutes per side, remove lamb and place aside for 1 min to rest until serving.

Plating: Roasted Rosemary Potatoes, Garlic Lamb With Chili Flake Mushrooms & Asparagus. 

Penne Rustica W/Chorizo

Ingredients: Penne Pasta, Chorizo Sausage, Crushed Tomatoes, Tomato Paste, Roasted Red Peppers, Garlic, Rose Marry, Whipping Cream, Red Chili Flakes, Dried Oregano, Olive Oil, Parmesan Cheese.

Penne Rustica W/Chorizo

1. Drizzle olive oil into a large saute pan on med-high heat, slice chorizo into bite sized pieces and saute until golden brown on each side. Remove from pan and set aside until later. 

2. In the same pan the sausage was cooked in, chop and add; sprig of rose marry, red chili flakes, roasted red peppers and garlic. 

3. Now add 1 can crushed tomatoes, 1 tablespoon tomato paste, 1/2 cup of whipping creme and the cooked chorizo. Let all the ingredients simmer while you cook the pasta.

4. Boil water with a generous pinch of salt and cook the penne pasta until al dente. Strain pasta and add to the creamy simmering tomato sauce.

5. Finally place everything into a baking dish and cover with parmesan cheese. Place under the broiler for just a couple of minutes until the cheese melts and starts to turn brown.

How Do You Plea?

Well...the day has finally arrived. As most of you know I will be facing a judge today. The state of Idaho is charging me with malicious injury to property. I can't legally go into detail as to why, but I will tell you that it involved a foot chase and a slurpee machine. I am very excited to see justice prevail. I am also excited to announce that I will fight these trumped up charges to my grave. I will be acting as my own attorney and I am prepared to ask for a jury of my peers. That's right folks. Today I plan on entering a very proud NOT GUILTY plea. To the District Attorney: I will listen to any reasonable plea bargain. I WILL NOT play games. If you are serious about making a deal then we can talk. If you think I will plea to ANY amount of jail time you are dumber than I thought. To my faithful readers: I know the legal process can be tiring but with your continued support I will prevail. Please remember that I am innocent until proven guilty, and they ain't got nothing on me! 

Your Online Cook,

Dave Trent

p.s. check back for more cooking and legal updates and don't forget to subscribe/follow/add

Pho Noodle Soup

Ingredients: Beef Broth, Steak, Rice Noodles, Jalapeno, Bean Sprouts, Fresh Cilantro, Green Onion, Fresh Basil, Hoisin Sauce, Chile Paste, Sriracha Sauce, Soy Sauce, Star Anise, Onion, Lime, Garlic.

Pho Noodle Soup
1. In a large soup pot add; 4 cans of beef broth, 4 whole garlic cloves, 1 medium onion quartered, cilantro and star anise. 
2. Bring to a gentle boil and let simmer for at least 30 min, then strain and reserve the broth.
3. Place a handful of rice noodles into a soup bowl, top with thin sliced raw steak and add broth to cover.
4. Garnish with fresh basil, cilantro, bean sprouts, lime, green onion, jalapeno, chile paste/sauce, soy sauce and hoisin sauce.

Baby Spinach W/ Balsamic Vinegarette

Ingredients: Fresh Basil, Spinach, Cherry Tomatoes, Mozzarella, Shallot, Balsamic Vinegar, Olive oil, Dijon Mustard, Garlic Bread.

Baby Spinach W/ Balsamic Vinegarette
1. Whisk together a dollop of dijon mustard, 2 tablespoons balsamic vinegar and 2 tablespoons of olive oil until emulsified.
2. Drizzle dressing over baby spinach leaves, fresh basil, cherry tomatoes and shallot.
3. Toss ingredients to coat leaves and serve over toasted garlic bread.
4. Dip a slice of mozzarella into an egg wash and coat with bread crumbs.
5. Pan fry on both sides, with a drizzle of olive oil, until golden brown. Place on top of salad and serve.    

Happy Birthday Dave Trent!

I would like to say THANK YOU to the NY Press for their recognition, what a great b-day present!

    View NY Press Article

Crunchy Goat Cheese Ravioli W/Alfredo

Ingredients: Wonton Wrappers, Goat Cheese, Parmesan Cheese, Creme, Butter, Fresh Sage.

Alfredo Sauce
1. Start with a medium saucepan on medium heat. Now combine 1/2 cup heavy creme, 1/2 cup butter, 1/2 cup fine grated parmesan cheese, pinch of salt and cracked pepper.
2. Whisk everything together until all ingredients combine to form the sauce.
3. Turn heat down to a simmer and whisk occasionally until ready to serve.


Crispy Sage Garnish
1. Shallow fry the fresh sage leaves in a saute pan with olive oil on med-high until bright green and crispy.
2. Remove sage from hot oil and place on a paper towel to dry until time to garnish.
*Basil leaves work also*


Crunchy Goat Cheese Ravioli
1. Place the square wonton wrappers down onto a cutting board and dab a chunk of fresh goat cheese onto the center of each one.
2. Use the tip of your finger to apply a small layer of egg wash to the outside rim of each wrapper.
3. Place another wonton wrapper over to top of each of the raviolis and press down around the edged to seal the goat cheese into the center. *Use the back of a fork to seal*
4. Shallow fry ravioli in olive oil on both sides until golden brown. Place on a paper towel to remove excess oil and then plate and eat.
*Use this technique with any filling and sauce or topping.*

Pork & Seeds

I bought pork, sliced it, and now I'm going to eat it. No stoves, flame, or cooking skills were used in the making of this dish.

Ingredients:

-Pork (pre-packaged @ grocery store)(teeth)

-Sesame Seeds (black and white mustache)

-Chili Paste (left eye)

-Hot Mustard (right eye)

-Sriracha Chili Sauce (Hair)

Thai Coconut Soup (Tom Kha Gai)

Ingredients:

-Coconut Milk (3 cans)

-Chicken Stock (2 cans)

-Thai chillis (6 pods)

-Ckicken (2 breasts)

-Lime

-Lime Leaves (9 leaves)

-lemongrass (3 stalks)

-Green Onion 

-Cilantro

-Ginger

Tom Kha Gai
1. In a large saucepot combine coconut milk and chicken stalk and bring to a gentle boil.
2. Add juice of 1 lime, lime leaves, chillies and diced green onion.
3. Chop lemongrass into 2" lengths and add to the soup.
4. Cut ginger and mushrooms into thick slices and add to soup as well.
5. Slice chicken into thin strips and lightly boil in mixture to cook for at least 10 min.

*Ladle into bowls and serve hot! hot! hot!
(Lemongrass, ginger and lime leaves here are inedible but pack the soup full of flavor!)

Dave Trent Caters

You have seen my food creations. Now it is time to taste them. Let me cook for you. Let me come to your house and make you food. You don't have to throw a party. I will cook you dinner. I will cook for families of moderate size, couples, and parties of one. Email me if you are interested (cookingdavetrent@gmail.com). Same day catering is available. 

Catered parties may be asked to participate in the filming of my online show Cooking Dave Trent. All rights reserved. 

Catering Testimonial # 1 

(Voice has been edited to protect the innocent) 

Trout Breakfast

Try not to limit your cooking choices by being so one dimensional. Here I used a leftover trout fillet for breakfast.

Ingredients: Trout, Bacon, Eggs, Fresh Dill, Butter

Trout For Breakfast *Cooks in ~10min 

1. Pan fry bacon in a cast iron skillet on med-high heat until bacon is crispy. Remove bacon from pan and set aside.

2. Season trout fillet with a pinch of salt, cracked pepper and fresh dill. Carefully place trout in skillet and cook in the bacon fat until skin becomes crispy. Squeeze lemon over trout, flip and cook other side for one minute.

3. Start scrambling eggs while trout is cooking and plate over the trout and top with crispy bacon! 

Save The Date

You are formally invited to attend my day in court. Come show your support and watch our fine legal system in action. I will be arriving at 9:00 am on April the 7th. You can come anytime before or after. Look for my specific court room by finding my last name on the reader board located on the first floor. After the hearing, I will be answering questions about food (if all goes well).

T.R.L. Trout That Doesn't Suck

Thank you to everyone who emailed me with your food requests. I enjoyed learning what makes your mouth water. I wish I could make every dish that was requested, but there is only enough money for one. This week's T.R.L. writes:


Hi Dave. John here from Bern, Switzerland (Neurolux poster !! or William Tell!!) I want trout that doesn't suck. I want it to be healthy too--not breaded and fried with a bunch of mayonaise/crap sauce. I don't mind sauce and sides and flavor enhancers and foo foo garnish and mind tricks to make me think it's better than it really is (that stuff works on me), but I do want to eat healthy. Maybe something that utilizes fresh fruit or veg, an open fire, perhaps a can of beer? Served with a flair of course...

Cheers!!

Hi John, thanks for your request. I am going to teach you how to make trout with some healthy sides and no mind tricks. You can make the fish over a flame/grill or atop a stove. I will be using a stove but either method works great. You need to use citrus to cut through the fat and oils in the fish. I mixed it up and used blood oranges. Also, fresh herbs will give the trout another flavor element. Follow these directions liberally, drink whatever makes you giggle, and enjoy. I feed you, you feedback.    

Ingredients:
-Beets
-Blood Oragnes
-Carrots
-Fresh Herb (Rosemary)
-Butter
-Olive Oil
-Trout

Glazed Carrots & Beets *Cooks in 25-30min

1. Start by peeling the carrots and the beets. Now chop into cubes or similar shapes and sizes. Place into a deep backing sheet and add a drizzle with olive oil, add a pinch of salt and cracked pepper.

2. Bake in a 375 degree oven for about 20 min or until the pieces start to brown on the edges.

3. Remove from oven and place in a sauce pan on the stove top with a pad of butter and a sprinkle of brown sugar.  

4. Turn the heat to med-high mixing the brown sugar into the vegetables until glazed. Place over fish for presentation.

5. Make sauce in this same pan now to incorporate the side dish with the trout. DON'T WASH IT OUT THERES LEFTOVER GLAZE IN THERE!

Blood Orange Sauce *Cooks in 5-7 minutes

1. In the saucepan above, add the juice of a couple blood oranges, a pad of butter and a sprig of fresh rosemary.

2. Reduce down by bringing everything to a gentle boil and whisking the sauce for a minute or so.

3. Spoon sauce over trout.

Pan Seared Trout *Cooks in 5-7 minutes

1. Drizzle olive oil on trout and add a pinch of salt a pepper.

2. Heat a saute pan to med-high and add a splash of olive oil to coat the pan. 

3. Place trout in the pan, skin side down, and cook until skin is browned and crunchy. Flip trout and cook on other side for one more min to sear.

4. Plate Fish on bottom, glazed root vegetables across the fish and sauce over the top. Garnish with rosemary and blood orange segments.

Click Here To Watch

The Request Line Is Open!

Trent Request Live Intro

I want you to close your eyes. Actually, pretend to close your eyes and keep reading. Now, I want you to think of your favorite meal, at your favorite restaurant, in your favorite city in the world. Mmmm....I bet you just thought of something that tastes amazing. Unfortunately, it probably costs a fortune to get that delicious meal from your brain to your stomach.  What if there was a way to learn how to make your favorite restaurant meal, at home, for a fraction of the cost? I thought you would never ask. Please say hello to the newest segment of Cooking Dave Trent...Trent Request Live! Here is how you play:

1. Think of a meal you love but don't know how to cook. 

2. Email me at cookingdavetrent@gmail.com and give me a description of the meal.

3. Take notes while I teach you how to make the meal for very little money. 

Big News!

I have been thinking a lot lately and one thing in particular has been on my mind. It doesn't make a lot of sense to have my own online cooking show without an official cookbook. Before I go on I should preface this by telling you that everything in the remainder of this update is highly tentative. Tentative or not, I am still proud to announce my plans to release an official Dave Trent cook book. I know I have a long and winding road to travel before my recipes are hard bound in a book with my name on it, but I got nowhere else to turn. Follow the blog to watch the journey unfold. See you tomorrow. Bright and early.

Caesar Salad (Cooking Dave Trent Live)

Ingredients: Romaine Lettuce, Parmesan Cheese, Croutons, Anchovies, Tabasco, Worcestershire Sauce, Egg Yolk, Lemon, Dijon Mustard, Garlic, Olive Oil.

Caesar Salad

1. To make the dressing combine the fallowing ingredients into a blender; 2-3 anchovies (canned), a few splashes of tabasco & worcestershire sauce, 1 egg yolk, lemon juice from half a lemon, dollop of dijon mustard, pinch of salt, cracked pepper and one clove of garlic. Start the blender and drizzle olive oil in until everything emulsifies together.

2. Chop romaine lettuce and toss into a salad bowl with dressing, parmesan cheese and croutons.

3. Plate and garnish with a little more parmesan and cracked pepper.

*Caesar Salad Video* Give it a look and learn how to make a restaurant quality caesar salad without paying high restaurant prices. I am cooking for you, so please give me  your feeedback, comments, and food requests.  It would mean a lot.

Click Here 

Pan Seared Salmon with Lemon and Thyme

Ingredients:

-Wild Salmon
-Fresh Thyme
-Asparagus
-Lemon
-Potatoes

-Butter
-Garlic

  

Asparagus *Cooks in 5-7 minutes

1. Boil water in a saucepan and season with a nice big pinch of salt. Blanch the asparagus for 2-3 min until asparagus starts to become cooked through and is bright green in color.

2. Strain all the water from saucepan and place back on the stovetop. To asparagus add a pad of butter, pinch of salt, cracked pepper and a clove of chopped garlic.

3. Turn heat to med and cook for a couple more minutes before serving. 

Pan Seared Salmon *Cooks in 5-7 minutes 

1. Fillet skin from salmon filet and season with salt, cracked pepper, and fresh thyme.

2. Heat a saute pan on med-high and add a splash of olive and a pad of butter to coat pan.

3. Place salmon into the hot pan (presentation side down) and don't touch for 2-3 min or until brown.

4. Flip Salmon carefully with a thin spatula or two forks and cook until brown on bottom.

5. Squeeze the juice of halve a lemon over the fish and into the pan. Remove fish and plate the dish garnished with thin lemon slice and fresh sprig of thyme. 

Cooking Dave Trent T-Shirt!

My mug shot turned out better than I could have ever hoped for. So, to celebrate the one month anniversary of my release I have decided to put it on a commemorative t-shirt. If you have an interest in rare memorabilia/cooking this a must for your collection. The shirt has the classic Ada County mug shot on the front and lots of great cooking/legal advice on the back.  I don't have the funds to make more than a couple prints, so inventory is very limited. Interested yet? Thought so...and I know what your thinking. Dave, I love this shirt, but how much does it cost? Nothing Bozo! I am giving this shirt away for free. All you have to do is tell your friends about my blog. Once you have spread the word email me (cookingdavetrent@gmail.com) and I will send you a shirt. If you don't want a shirt I have a some fresh banana bread I can send you. Completely up to you. Just thinking out loud here. Give me some feedback folks. What are you waiting for??

Cheap Date Crab Legs

"CRAB LEGS @ HOME = LESS OVERDRAFT CHARGES"

Ingredients: ~$20~

-Crab Legs          -Artichoke                  -Yellow onion      

-Lemon               -Chicken Broth           -Almonds (Toasted)                        

-Butter                 -Capers          

-Garlic                 -Rice                                    

Artichoke
1. Boil water in a large pot and add a nice big pinch of salt to flavor the water.
2. Cut artichoke down the center and place in the smooth boiling water.
3. After about 30 min, or until the leaves are tender, it's done!
4. Plate and serve as an appetizer with lemon juice, mayo or butter.

Rice Pilaf

1. In a med sauce pot, combine a pad of butter, chopped onion, chopped garlic, toasted almonds, zest of one lemon, 1 cup rice and the capers (optional).  Saute over med-high heat for a min or two.
2. Now add 1 can of chicken broth, salt and pepper to taste and bring everything to a boil.
3. Reduce heat to a simmer, cover and leave simmering for 20 min.
4. Uncover, fluff with a fork and let remaining steam evaporate for a few minutes then serve.


Crab Legs
1. Defrost or thaw crab legs in the refrigerator a few hours before cooking.
2. Preheat oven to 350 and bake crab on a cookie sheet for about 10 minutes or until heated through.
3. Serve with lemon and lots of drawn butter of course.

March Madness Smoked Salmon Roll

You can't watch basketball without a snack. If you don't like basketball than fake like you do, stare at the TV, and enjoy.

Ingredients: ~$10~
-Smoked salmon (Packaged & thinly sliced)
-Cream cheese (Garlic or herb is fine)
-Red onion
-Lemon juice
-Fresh herb (Dill)
-Crackers

Smoked Salmon Roll
1. In a mixing bowl, combine cream cheese, squeeze of lemon juice and pinch of salt and pepper.
2. Fine chop some red onion and a small bunch of dill and mix into the bowl of cream cheese and set aside.
3. To make roll, simply lay out the salmon flat on a sheet of cling wrap and smear a layer of the cream cheese onto the salmon.
4. Now start rolling slowly, peeling the cling wrap back as you go, keeping everything tight, until the wrap is removed.
5. Slice thin, garnish with dill and serve with your favorite crackers.

A review of this roll from a reader who called in...

Cheap Date Night!

Are you an income-challenged romantic? Would you like to share some great food with a date, but can’t afford to leave your house? Me too. I am here to help.  Stop by the blog to learn how to set the mood and make great food without breaking the bank. Cheap Date Night with Dave Trent.

Ada County Arrest Warrant

Looks like I still have a score to settle with the Ada County Sheriff. Don't worry, my legal team is on it. I am going to keep teaching you how to cook until they drag me away. View Warrant

Twitter!

Follow me on Twitter or Facebook to get updates on all my cooking, legal issues and reel life anecdotes.

Cooking With 5 Senses

"Imagine cooking your favorite dish blindfolded. It would instantly force you to rely on your other 4 senses, which can bring out the real art and consistency in your cooking."

Ingredients:

Sight: Look closely at the food from market to cooking and follow through with the plating... We first eat with our eyes.

Smell: Follow your nose, sometimes it's ignored but smell and taste are closely related.

Taste: Always taste your dishes while cooking to determine proper seasoning... Finger-lickin good!

Touch: Feel foods to determine how ripe a fruit or vegetable might be, or how done a noodle or meat might be... careful to not burn yourself!

Hearing: Listen to the sound that food makes while cooking and how it can "tell" you things like readiness and ripeness.

Ahi 2 Ways

"This one is easy, quick and tastes just like the dish you would get at your local sushi bar!"

Ingredients:

-Ahi tuna steak (Sushi grade)

-Sesame seeds (Black)

-Sesame oil

-Soy Sauce

-Scallions

-Oil (Splash for searing)

-Sriracha sauce

Seared Tuna

1. Cut a rectangular section from half of the tuna steak and coat each side with black sesame seeds, and a pinch of salt and pepper.

2. Heat a saute pan on med-high heat, add splash of oil and briefly sear each side of the tuna and place on cutting board, slice and plate.

Tuna Poke

1. Make a sauce in a separate bowl combining 1/4 cup soy sauce, 1/4 cup water, splash sesame oil, squirt of sriracha and scallions.

2. Cut the other half of the tuna steak into bite sized cubes and place in the bottom of a bowl. Spoon sauce over tuna, serve and enjoy.

Phone Sales By Day And Dining By Night

"Here is a little taste of the guy I used to be. Now I am an online cook!"

I use to have a few drinks at lunch and return to work for a couple of hours contemplating my next move. I couldn't stop thinking about the endless possibilities of where to dine and what to drink and eat next.

"Lets not waist anymore time, lets cook and blog instead!"

Where The Magic Happens

"If you can cook an egg on an engine block, then you can make art with this set-up. This is all a person needs."

Spinach Salad

Ingredients: Baby Spinach, Lemon Juice, Pancetta, Roasted Garlic, Pine Nuts, Goat Cheese, Bread Crumbs

Spinach Salad

1. Cut a slice of goat cheese and coat with bread crumbs... Broil in oven while preparing the salad until crumbs turn dark brown and remove until plating.

2. Place baby spinach in a large mixing bowl along with toasted pine nuts, roasted garlic cloves, pinch of salt and pepper.

3. Heat a saute pan to med-high heat and cook pancetta or bacon until crispy. Transfer the cooked pancetta into the bowl of baby spinach.

4. In the same saute pan at step #3 with the pancetta drippings, turn heat to med, add splash of olive oil and the juice of halve a lemon. (whisk together to emulsify)

5. Poor dressing over salad while warm/hot and toss to coat leaves. Plate and serve, don't forget to top it with the goat cheese :)

Neurolux Message Board

I just got back from a little cook out at the Neurolux. I think they liked my recipes. Fingers crossed.

Marketing Write Up

Dave Trent here. I was born and raised in Boise, Idaho. If you have ever gone out for drinks in the Boise downtown area (especially Red Feather, Ha'Penny, and Chandlers) you have probably seen me at a bartop or two. I was the loud guy who looked like David Hasselhoff. I used to make and spend a lot of money on food and drink, but now I am broke and can't afford much. My life has been kind of a train wreck the last five years, and it all came to ahead a couple months ago. I drank and "socialized" too much, I will be the first to admit that. In fact, I started a blog to talk about it, and to teach people who are living on the cheap, like me, how to cook great gourmet food and really enjoy it. You can follow me here. I think you will have some laughs plus it would help me get back on me feet if I could sell a cook book or something. I don't know I'm just thinking out loud here folks. Give me feedback! Check it out.

Roasted Garlic

Ingredients: Garlic, Fresh Herb, Olive Oil, Salt.

Roasted Garlic

1. Using a sharp knife, top a whole bulb of garlic and place on a sheet of tin foil.

2. Drizzle olive oil over the garlic and add a pinch of salt as well as the fresh thyme.

3. Wrap the garlic completely in the tin foil and place in a 400 degree oven for 40 min.

4. Remove from oven, unwrap, let cool, and squeeze the individual garlic cloves from the bulb to serve.

My Other Car Is A Running Shoe

"I used to drive an Escalade. Now I drive a pair of running shoes."

Ingredients:

-Repossessed vehicle

-Motivation

(Somewhere to be)

-Running shoes

(Reflective if possible)

Mug Shot

"This photo was taken by a wonderful photographer at the Ada county jail. Not counting bail it was free!"

Ingredients:

-Failure to appear citation

-Arrest Warrant

-A night of drinking

-Quick stop gas station and destruction of property. Nope, I wasn't driving!

"Don't feed me like an animal"

Being a jail inmate was a strange experience. My cell had a pad and a toilette so I spent most of my days sleeping or peeing. One thing I didn't do was eat. I refused every meal and went five days with out food. I was in no hurry to be anywhere so I took my time leaving. I may have stayed longer, but a man has to eat. Jail food isn't for me. I hope it isn't for you either.

Steak & Potatoes

"This meal took me 20 min to prepare from scratch and only cost $7 to make... Cholula optional."

Ingredients:

-Steak (New York)

-Potatoes (Yukon Gold)

-Fresh herb (Rosemary)

-Garlic

-Whipping Creme

-Butter

Mashed Potatoes

1. Boil water in a saucepan and season with a nice big pinch of salt.

2. Add the peeled and cubed potatoes to the water until they are tender enough to mash with the backside of a fork.

3. Strain water from the saucepan and return to stovetop on low heat.

4. Mash the potatoes with a little butter and whipping creme then salt and pepper to taste.

5. Cover and remove from heat until ready to serve.

Steak

1. Heat a saute pan on med high and add a splash of olive oil.

2. Add a pinch of salt and cracked pepper to the steak and place in hot pan, presentation side down.

3. Let the steak sear on that side for a few minutes, or until a nice dark crust starts to form.

4. Flip the steak now and add a little butter, peeled garlic clove and fresh rosemary right to the pan.

5. Cook for a couple more minutes, basting the steak while you wait and remove when desired temperature is achieved. 

Plate and eat!