BIG DEAL!

This week my mom called me 5 times. You may say “BIG DEAL “ well that is correct It is a BIG DEAL to ME!

We live 3000 miles away and I am her oldest 50 year old son…. and it was an extra BIG DEAL when she called me last Saturday and started criticizing the way I had written recipes.

I had sent her the recipes for my upcoming book “Cooking with Clive” to review and edit.
This was the first time in 50 years I had welcomed her criticism. It was an empty bottle moment and one I had not anticipated.
5 empty bottle moments with mom this week. ........

Yes! just talking to mom is an empty bottle moment for me…

There is nothing better than to connect with the ones you love…”THEY ARE BIG DEALS!!

Thanks for sharing your time and talent with me mom, you are my favorite Sous Chef

All you need is love...well that too and 3 tools!

Can you really make it in the kitchen with just three tools? Well, it's a start, and in this cooking lesson I show you the three tools that will make your cooking life a whole lot easier.

The Green Pepper

Demo of the first video in my new cooking series.

Each video will be only a few minutes long.

The idea is that you will be able to quickly learn a new cooking tip in an entertaining format, designed to make it easy and fun for you to pick up.

A new tip will be posted weekly so that within a few months you will have learned a variety of new cooking skills that when combined will take your cooking to a new level.

Match the Photo Contest

WIN A CATERED DINNER FOR TWENTY!
play match the photo contest

GUARANTEED WINNER
Deadline May 1st

Contest Details

Select 20 pictures from the following gallery of photos http://www.flickr.com/photos/24297691@N08/.

The person who matches the most photos used in the upcoming cook book, "Cooking with Clive", as chosen by our publishing team, will win dinner for 20 at their home. Over 80 photos will be included in the book.

The ten runner ups will each receive a first printing, signed edition of "Cooking with Clive".

The Dinner will be prepared by, Chef and Author, Clive Berkman. Dinner includes full service staff.

We will travel anywhere in The Continental USA to serve dinner to you and your friends and family.

The winner will also receive photographs of the event by Photographer David Collins. Your memories presented on a disk.

The Menu will be 7 courses & customized to your taste. Beverages not included.

The value of the dinner and photo shoot is $4000.

Send your 20 selections (by number) by email to clive@recipes4life.org & make sure to include the subject line: Contest

RULES:

*Use the numbers on each picture when submitting choices. Only 20 choices.
*Only one vote per person.
*Closing date midnight CST June 15th 2008
*If there is a tie the entrant with the most picture space in the book will win.
*If there is a still a tie, we will just draw it out of the chef's hat.
*Judges decision will be final on all entries and selections.
*Judges will not look at entry selections until after the book is given to printer.
*No purchase necessary to win.

New York in 3 days... plus some baby back ribs

From Rye to New City The Bronx to Manhattan and places in between. Eating taking photographs and hanging out with family the week was an incredible blurr but an INcredible time.

We went on this 3 day trip to shoot for the book. We did get some amazing shots, and experienced sights sounds and tastes. I love the Italian and Chinese food in New York....... Try this Szechwan recipe for baby back ribs

New York certainly stands as a city of its own. There is no other in the world like New York. Think about it in these terms: Distinct and Designated cultural centers . Little Italy, China Town, Harlem, Upper West Side, SoHo, The Village, Broadway, Grand Central Station, Battery Park, Wall Street.....just to name a few. Each one offering tastes and sights of there own. I find it best to experience each one for about 2-3 hours and then move on.......This trip included a few new ones: Fulton Seafood market, Chelsea Market with some amazing small eateries and the Union Square market open on Tuesdays.....

Also had coffee and dessert at The Russian Tea room........"a treat even at $40"

Szechwan Baby Back Ribs
3 Slabs Baby Back Ribs, cut in ½
2 c Hoisin Sauce
2 tbsp Garlic, minced
2 tbsp Ginger, minced
2 tbsp Chinese Chili Paste
½ c Honey

1. Pre-heat oven to 450F. In a medium-large bowl combine all ingredients, mix well and then refrigerate.
2. In a very large stockpot of boiling water, place the ribs and cook on a slow rolling boil for about 1½ hours or until tender. Remove from heat and let stand for about 10 minutes until warm but not hot.
3. Evenly spread sauce on both sides of the ribs. In the 450F oven place the marinated ribs on a large cookie sheet with cookie rack. Cook for no more than 10 to 15 minutes until the ribs are shiny and the marinade has been baked into the meat.
4. Remove the ribs and let them cool, cut into individual pieces. Take what is let of the marinade and brush onto the unmarinated sides of the rib. Finish ribs by cooking on an outdoor grill.
5. Turn them evenly on the grill until crispy brown on all sides.

6. Allow to rest for 5 minutes cut and start licking your fingers...

What kind of book is it?

Last night I ate dinner in my new favorite Chinese Restaurant Gigi's. From the Hunan on Post Oak famed restaurant. Gigi has put together a wonderful eclectic restaurant in the heart of the Galleria. You almost feel as if you are in another world another place.....Awesome!
The food is fantastic also try the dried beef appetizer, Lettuce wraps with more flavor than a bowl of mixed spices and the sea bass cooked perfectly with a great Chinese finish to the sauce.

While i was there I ran into some old friends and was asked "Is your book a spiritual book?"

The answer is "I believe everything in creation is rooted in the Creator.....but what about the book? is it a cookbook? a spiritual book? a story book? a philosophy book? Here is the answer...

Cooking with Clive
Creating “empty bottle moments” with those you love
This book, I SHARE insights from My life and career in the restaurant business to help us create empty bottle memories with those we love (or are supposed to)
Even today, people ask me, ‘What’s a nice Jewish boy like you still doing in the kitchen?’ I tell them that in a sense, we’re all in the kitchen because it’s a symbol of life, full of joy and spills, glorious successes and burnt dishes, tender moments with and unnerving chaos. The place where masterpieces are created also produces stuff we cart off to landfills. We’re all in the process of learning, growing, and laughing with each other. It’s there that we develop our recipes for cooking and for life.”

—Hardcover, 256 pages, full of color photographs by David Collins www.dmcimages.com (look under upcoming and then then the flicker icon....… $30

Advanced purchase of autographed and personalized copies will be available for here in April.... Book will be released in the summer '08.

Mr 575.....Oops

Last week I had an Oops moment that made an impact on my life. We shall call the man with whom I had this moment "Mr 575." and that I had felt used and disrespected by him. What he did and how it happened is not really important just that I responded to his actions in a way that made me ask the question "What could you have done different?"
My natural response to situations that feel uncomfortable or tough is to "run and hide" and not deal with them.

I don't want to stand and respond them! I don't want to admit to my failures or faults. When sandpaper brushes up the natural response would be to move or run.
But, if I stay and accept the sandpaper and respond to the Oops (whether I caused it or not) I will be changed.
I have had to address me! to ask who I am and how I am in dealing with rough and tough moments in my life.....
It pinches and stings but in the end if I deal with the it the IT's they will not control me. The IT's could be a unforgiving heart or a simple white lie or a self motivated quest, there are thousands of IT's. I can choose to allow the IT's to stay with me or let them go......The choice must be to let them go.If not they become a part of who I am....
Change is a spice of life ............... It is wonderful and freeing...
When we respond to these S and P (Sandpaper and Oops) moments with action we receive blessings in disguise....

Thanks Mr 575~

By the way this is an awesome recipe for a South African dish with a little spice Babootie:
BABOOTIE
Ingredients
2# Ground Beef
2 Medium Sweet Onions
2T Butter
1 Cup Cream or Half and Half
3 Eggs
2 Slices cubed white bread
¼ Cup diced dried apricots
1 Grated Apple
¼ Cup Raisins
¼ Cup Almonds
2 T Apricot Jam
1 T Curry
2 T Lemon Juice
¼ t turmeric
6 Bay leaves
16 ounces Canned Tomatoes

Saute Beef in half butter until done remove from pan leaving juices
Add Onions and saute with curry powder until tender. Mix with meat

In a bowl mix half the cream 1 egg and bread…mash with a fork.
Add Apricots raisins,almonds, jam, lemon juice and season with salt and pepper.


Add the meat mixture and mix well
Grease a 8x12 inch oven proof dish and pour mixture in, Pressing bay leaves into the top.
Bake uncovered for 30 minutes.

Remove and add pour the topping of a mixture of 2 Eggs half the cream and turmeric.
Cook for 10 minutes until topping has set.

Serve with Rice and a side salad of cucumbers.