Cooking With Miklb

The Traveler's LunchboxI've really tried to get more blogging done at this site, but personal events have prevented me from doing as much cooking as I'd like, but I ran across this idea for a post, and it sounded like a fun one. The basic concept is to list 5 things to eat before you die. A daunting task, as there are probably thousands of items, from delicacies to simple pleasures that everyone should enjoy before death, but I'll try to list 5 that are personal to me.

So with out further ado, my 5 things to eat before you die. (In no particular order.) Read Entire Post

St. Petersburg TimesAh, to food blog again...
I was glad to see this issue brought to light. I quit a lucrative job last year because the "chef" purposely and with no real reason as to why sold all types of fish as others, at inflated prices. I have a high level of integrity when it comes to food, and feel it's my professional responsibilty to educate the consumer on foods, so if fresh Florida Grouper is too expensive, or not available, then I believe it's my duty to teach the diner that other fish from the Gulf of Mexico, or Atlantic are out there, and have a high quality of flavor and nutrition. I believe the diner is or can be educated, and do not believe in the "I know more about food than you" attitiude so many chefs I've met have. When the local news is running daily stories about a Grouper ban, how in good conscious can I still be advertising Florida Black Grouper?
The article clearly outlines how to recognize restuarants selling imitation Grouper by price. It's not to say the $7.99 sandwich isn't tasty, it just isn't what is advertised.
I have no issue with Tilipia, just don't want to pass it off as what it isn't. That can go for a lot of species. There's more than Red Snapper out there, why not just say it's Porgie?
I'm also glad to read that some of the local franchises are re-wording their menus to reflect the true nature of their products. That should be the case in all ingredients, not just with fish.

With the events of the last few weeks, and a busy schedule, (well, not really, busy)I haven't been up to writing here. I have prepared a few meals for posting, and will do so in the next few days, so check back soon. That said, this is one dish I had in the bag, and under the circumstance in the gulf coast, felt it appropriate to bring out first. Read Entire Post

Have been doing some "under the hood" work on the site, but not writing, (or cooking much this week for that matter) but did put this together on Monday.

After a Memorial Day weekend of cookouts, and all you can eat corn at the Zellwood Corn Festival, I needed something light, and filling. Enter pasta dish. A quick glance at the vegetable crisper revealed some fennel left from an earlier meal, so I knew that would get tossed in. Hmm, ok salmon and fennel are a great marriage, so we are almost there. Angel Hair is the de facto pasta around here, as A, my muse loves it, and B, it works well as a leftover during the week. My muse turned me onto tossing it with olive oil, garlic and nutrional yeast (she actually turned me onto using the yeast for several things, it very well mimicks parmesan, without the fat and calories). Anyway, off to the market for the salmon, and something else to round out the pasta.

Every Spring and Fall, the Spanish Mackeral make their bi-annual pass through the waters of Tampa Bay in their migratory cycle. To me, that means great days fishing, and better yet, wonderful meals. Most people think of mackeral as a "strong" fish, but with proper handling at the time of catching, a deft hand cleaning the filets, and some simple techniques, mackeral does not have to be relagated to just the smoker. Read Entire Post