Christmas Dinner Menu

Okay, I have now put together a great menu for Christmas. Mind you that this menu is not your normal Christmas dinner. I wanted to go off the beaten bath this year. I am sure that it will be a big hit. If you want to use this menu or have me put one together for you I will be happy to do so. Okay so here is my menu......
Grilled stuffed rib eye steaks (Port. mushrooms, fresh garlic cloves, red onion)
Grilled winter veggies (Zucchini, squash, carrots)
Roasted garlic mashed potatoes w/chives
Homemade sourdough rolls
That should make for a happy Christmas dinner hope that your Christmas dinner is a great one and so is your Christmas!

I Need To Take A Trip

Well if I had the time I would take a trip to many different states around me to get a really good handle on Native American Food. I have now been to all of them in my state and lets just say I am stuffed. The food was great in all of the restaurants that I have been to. The right blend of spices (Not to many are used in cooking Native American Food). The green chile meat was moist and had just the right bite of New Mexico chiles. Any way I could go on.. Just wanted to say thank you for the link I will be doing some reading tonight.

Christmas is on its way !!!

Christmas is coming and hope that everybody is ready for it. I hope that Thanksgiving was a good one and that you all ate to much food. If you had to cook it was a day of work. If you did not cook then a day of eating. I did both cooking for me is not a day of work. Food came out great still finishing up left overs. I will help anyone with a Christmas menu for your parties.
I am still looking for some help getting my salsas and sauces out to the public. I also have started to put together an Native American food restaurant it is in the R&D stage I am also looking for some help with it also.

Thanksgiving Is Coming!!!!!

For all who are having thanksgiving at their houses and want to really impress your families with moist flavorful turkey to all of the trimmings let me know I have started to plan my own menu and I will be happy to help you with yours. Please email me @ fourroms@msn.com and I will be here to walk you through your menu.

All Is Done

Well the three hour tour is over. I have now completed all salsa & sauces. They are ready to go out to anyone that is wanting them. I have also finished the Apple dessert. I am now a working man again so it may take some time to get orders out. This will not subtract the quality of the food. We are now coming into the holidays and parties are on the "things to do" list. I know that money is tight and going out for these times will be replaced by hanging out in your homes. That means cooking and I am here to help plan menus. Just drop me a line and lets make it one that shows off your great talents.

The Time Is Coming For Spenhaty To Kick Off

It has been a while coming but I am really close to sending out the product line. I have a little bit more studying to do, then I will be taking orders for soon. Please feel free to e-mail me at fourroms@msn.com. All orders are made fresh, so there will be some time needed to make each order. Salsa and sauces will come in pint jars. Prices will vary according to shipping and the market.

The Product Line is as follows:
SALSA MENU
Pico de gallo
Salsa
Tomatillo salsa
Tomatillo salsa w/avocado
Tomatillo salsa w/ seasonal fruit

SAUCES MENU
Tomatillo enchilada sauce
Red Chile enchilada sauce
Green Chile enchilada sauce
Red pepper marinara sauce (sugar free)

BBQ SAUCES HOMEMADE SMOKE
BBQ sauce sweet
BBQ sauce spicy
BBQ sauce w/cherry smoke
BBQ sauce w/ hickory
BBQ sauce w/ mesquite


If there is a salsa or sauce that you would like to try or see added to the list just drop me a line and I will see what I can do to meet your needs.

How Many Of Us Save Room For Dessert?

At the end of all meals the option for dessert comes into question. Well, I have now come up with a dessert that is much like the Onion Blossom. No, it is not an onion, it is an Apple Blossom. The recipe is now in its final stages. It will be added to the other great recipes that all will soon be able to enjoy. I am sure you all want to know what it is...
Well, here you go: take an apple and bread it, then coat with brown sugar and caramelized nuts, cook it and then serve with vanilla ice cream and a homemade carmel glaze. It has been in the test kitchen for a couple of weeks and by the end of the week it should be finalized. Hope that you all will enjoy!!!!

Disneyland Cont....

Lets get right to it.... Next to the two parks there is an area called Down Town Disney. After getting through the bag check stands and heading down main street you come across restaurant row. There is a great little Italian place to eat. This is the inspiration for this round of entertainment. The food served was well put toghter. From the plate presentation to the subtle flavors that brought all of the food together. My family and I had ordered a pizza that was cooked to perfectionf and of course pasta, how could you go to an Italian place and not order pasta. The pizza was topped off with beautiful fresh made bree cheese and sun dried tomatoes. None of the ingredients were over cooked and the pizza sauce had been made with the right blend of sweetness and tanginess. Now for the mouth watering pasta. The pasta was cooked just right. The pasta sauce was the same blend as the pizza sauce with oregano and fresh basil that set it apart. Be sure to take time out of your day to stop by and eat. Try to go during the off times to eat. They, I am sure, are busy during normal lunch and dinner hours. Just to let you know, Down Town Disney is open to anyone. That means people that are not going to the parks can go and enjoy great food.

So, I Am A Food Snob.....

I love to eat.

I went on vacation to Disneyland and California Adventures recently. I was looking forward to eating at some new places....

At Disneyland there are not very many places to eat or get great food. There is one place that stood out and had great food. We will get to that in the next blog.

During my time at Disneyland I had the chance to eat at the Tomorrow land terrace and a quaint Mexican food restaurant near Frontier land. I feel the latter is a good place to start. With the volume of people that the park goes through each day one would think that the food served would be hot and fresh because the turnover of food is so quick. The park could do a much better job at making this happen by not over loading their service shelves with food. As far as flavors go, I understand that because the park is serving a wide variety of people, including kids, they need to be some what mild. Especially with the spiciness of the dish. But, there should be a salsa bar or at least cilantro and limes that the eater could put on the food to make the final touches and change the degree of spiciness. Not being impressed by the taste of the food, I should have waited to eat outside the park instead of paying an outlandish price for about 1 oz. of beans, 1 oz. of rice, and a small grilled chicken. Keep in mind one can get a whole grilled chicken from El Pollo Loco for about 1.99 plus tax and for five dollars you can get this same meal I had at the Park. But, the park eater will be putting out a staggering $10.00 for this meal. If at all possible bring in your own food. Or, take time out of your day to find a local place to eat. California has many places with great food but not always the best health department standards. Just be careful and if you can not see the rating of the store, be sure to ask.

This is going to be longer than a three hour tour

Thank you one and all for your support!!! After years of cooking with two Executive chefs, I am now on the road to putting my own recipes together. I love cooking for people and seeing happy faces when the meal is over.

I now have a few new BBQ sauces that are ready to be bottled. They are made in a variety of flavors. From sweet to hot and spicy. I have fresh salsa from your standard pico to a tomatillo salsa with fresh fruit. If roasted salsa is more your liking I have that too. If you like pasta I have a roasted red pepper marinara sauce that will knock you out.

This journey is going to be longer than a three hour tour but it's going to be a great one. I hope that everybody will get the chance to enjoy my love and passion for food.

Research and Reconnaissance

Currently I am looking for people willing to invest in the start up of my new company, Spenhaty Salsa and Sauces. I have developed a small line of salsas, bbq sauces and marinara sauces that are guaranteed to be a success at your next dinner party. Please check back for more information!

Coming Soon: The origins of Spenhaty.