All posts by ukitena

“My purpose is to empower students and avid artistic connoisseurs to think for themselves. I will empower students and avid artistic connoisseurs to think for themselves through my performing, teaching, speaking and jovial actions. I will empower creativity in daily life and living and give the artistic connoisseur the feeling it is ok to be creative and push boundaries in their lives and way of living.”

Kidney stones and good health

There a few things I enjoy in life, two of them are enjoying a fine cigar and being a Chef. The two really go together well as they create a certain level of Zen. The relaxation of the cigar coupled with creating recipes that incorporate experiences around the world. Call it bringing things home to roost.

Become a Patron!


The flavor profiles in the Premium Cigars bring to life or accompany the gourmand experiences involving some interesting food, wine and cocktail pairings. By the way, do not forget the hops as my first experience with a cigar involved the hops of the Budweiser! Yes, I might be a redneck, so be it.
Ahum. That said, let us enjoy this journey together and this is the first issue for me and for the online zine. If any of you would to become a contributor, please feel free to contact me!
The publication is online and will be available in print. A true gourmand and artist creates a world full of the regional gastronomy.

Jere “Ranger” Douglas

I am aging and that’s ok. Recently, I went back to the VA with another bout of kidney stones. That could be a downer for a lot of people, but, we have access to all of our records through MyHealthEVet online. For me, that’s a treasure trove of information as I understand the lab results and they always run a battery of tests.

One key issue that keeps popping up is the lack of necessary vitamins and nutrients that can prevent most of the maladies. For me, it is a combination of lack of vitamins A, B, D, E, and K. Now, should I wring my hands, throw in the towel and such or take a proactive approach to deal with these issues. I’ll take the latter and I turn to diet.

Become a Patron!

Number one, I am cutting out the fast foods. Those are usually loaded with very little in the way of nutrients and hold little redeeming qualities. The McRib was a favorite of mine for a quick lunch but after I found out that it could sustain a nuclear blast and be around with the cockroaches, that was no getter for me then. To change that habit, I put my handy dandy grill to use and smoke a couple of pork shoulders every two weeks. They call me the portion queen for a reason! Break out the Ziploc bags and play chop-chop with the smoked pork. I have enough from each smoking session to last two weeks. I also smoke a couple racks of ribs and when that’s done, the next week, I smoke some chicken and turkey. Again, portions.

https://www.patreon.com/posts/pulled-pork-29361211

Let’s bring the cheeseburger back in a different way!

Something else I keep on hand is this Pickled Shrimp! Full of good calcium and other nutrients.
Help keep this blog and me alive!

On a daily basis, I have a breakfast of rolled oats or grits, with heavy cream and lots of fresh butter. Brown, organic sugar has a place here for me also. Couple that with two scrambled or over-easy eggs, hash browns, toast and a steaming cup of coffee for starters. If I get a wild hair, I also include kippers, smoked salmon, bagels, cream cheese, capers, and homemade jams.

For lunch, I do a soup and sandwich or a big bowl of homemade Pho. The bone broths or chicken stock I make add enough collagen to my diet to keep my joints lubricated and working, thus, pushing osteoporosis away. I do not want brittle bones to happen. For the sandwiches, it is on bread that I make so I know what is in it instead of some of the store brands. Of course, there are cold soups such as gazpacho and creamy cucumber along with sardines (which are full of calcium) and a boiled egg.

For God’s Sake, don’t forget the pickled green beans!

Become a Patron!

Dinner consists of a good protein with the classic starch and green leafy things. Dessert has to be homemade and I enjoy cheesecake like there is no tomorrow!

Become a Patron!

Advertisements

Payback

JKROQ

 Become a Patron!

The Payback Cigar is making a comeback! The creator of this fantastic stick is also a USMC Veteran that served in Japan in the Nineties. My review is a bit esoteric, like me, and includes some of my experiences over four decades of performing in Japan.
When I was studying with the greats, one of the pleasures after grueling lessons with Balter, Marcellus, Mack, and Bernstein, was to enjoy a good cigar with them or on my own.

He takes a puff and looks at the large Fu mask hanging on his wall. “There’s only so much I can do on my own.” Matt Booth, creator of the Payback Series of Cigars

For more on this fantastic stick and my journeys, follow me at Patreon!

Miyajima Island, between Iwakuni Cho and Hiroshima is an example of a completely isolated island, not overly developed with the freshest…

View original post 204 more words

The q

With September fast approaching, it’s time to plan for the annual gathering of the clans and the Labor Day Cookout.  Time to stock up the humidor with Southern Draw Jacob Ladder, Drew Estates Ligo Privada No. 9, Asylum Schizo and Jack Daniels! 

Become a Patron!

Gather round the pit, men! BBQ Ribs, shoulder, and chicken with all the fixins! Boots are always welcome and pickup trucks.  Party down to the music of Charlie Daniels, Lionel Richie while drinking Cold Budweiser.

To lite up that roll of the leaf is to say, “Screw the world, it’s MY time” and dare anyone to take that away.  I learned how to cook in a small Tennessee town and the methods I use are pretty much why I say “I’m a Redneck Chef!” and I am not alone in that.  I smoke, drink, cuss, dip, cook, eat, live, laugh and love all at the same time.  Here are some of the cigars I like along with Marlboro Reds and Copenhagen Dip.  

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

The Menu!

Become a Patron!

The smoking of the meats take a while, so the party starts when the smoking begins! 

Bloody Marys are important to me waking up!  Without that, the fire will not be lit! 

Bourbon soaked cocktail weenies with dipping sauce
This is a fun little dish to have in an arsenal of appetizers. The tradition is to stay halfway sober after having a helping or 6 of Grannies Special Winnies. Her original recipe included Moonshine simply because she was from Tennessee. 

5 cheese queso with fresh chips

Pickled Shrimp 
This recipe will make you slap you momma!

Become a Patron!

Boudin Balls
Taking store-bought Boudin to a different level! Served with Remoulade Sauce.
Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.

Charcuterie Board with meats and cheese from around the worldAll Meat Hot Dogs with chili and cheese to tide us over until dinner
Keg or Coolers? That is the question.  I vote for coolers and some BYOB 

The big event! 

After all day at the smokers, time for the full monte. Smoked Pulled Pork with JK’s BBQ Sauce 

Smoked Pork Ribs with Tennessee Dry Rub or JK’s BBQ Sauce

There are many ways to use the meat of the shoulder or the Boston Butt cut. Since we are a home of three, we have at least three to four different meals based on that smoked pork. It’s always fun and involves me at the smoker having a cigar and perhaps a cold beer or glass of sweet tea. The wet mopping sauce is another specialty of mine and I have taken this to an art form. Smoked Brisket with JK’s Texas Brisket Sauce

German Potato Salad

https://www.patreon.com/posts/29256450

Desserts

Peach Cobbler
What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen. 

Lemon Pound Cake

Strawberry and Cream Cheesecake

Cantaloupe Ice Cream

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

Become a Patron!

The Rise of Redncek Chefs
The Rise of Redneck Chefs 2

Payback

 Become a Patron!

The Payback Cigar is making a comeback! The creator of this fantastic stick is also a USMC Veteran that served in Japan in the Nineties. My review is a bit esoteric, like me, and includes some of my experiences over four decades of performing in Japan.
When I was studying with the greats, one of the pleasures after grueling lessons with Balter, Marcellus, Mack, and Bernstein, was to enjoy a good cigar with them or on my own. 

He takes a puff and looks at the large Fu mask hanging on his wall. “There’s only so much I can do on my own.” Matt Booth, creator of the Payback Series of Cigars

For more on this fantastic stick and my journeys, follow me at Patreon!

Miyajima Island, between Iwakuni Cho and Hiroshima is an example of a completely isolated island, not overly developed with the freshest seafood in Japan. The First MAW Band performed at the recognition day of the first atomic bomb dropped in Hiroshima. I needed a break after that experience and took a liberty to spend the weekend on the island. It was an experience, in 1978, that I have returned many times to this idyllic place to find rest for a troubled soul 

Become a Patron!

My existential experience in lighting up a Payback is so comforting to my inner soul and reminds me of the Sakura festivals in Honshu Prefecture of Japan. 

Sakura in Japan
Sakura, sakura Ya-yo-I-no so-ra-wa Mi-wa-ta-su ka-gi-ri Ka-su-mi-ka ku-mo-ka Ni-o-i-zo i-zu-ru I-za-ya I-za-ya Mi—ni— Yu-ka-n
Torii Gate to Miyajima Shrines.

 Shinto is the underlying spiritual belief system of Japan and has developed over eons. The life, traditions and respect come from the core values of Shinto. Purity, Makoto – Sincerity, Harmony with Nature, Matsuri – Festivals, Focus on Now. Shinto is involved in every aspect of Japanese culture: it touches ethics, politics, family life and social structures, artistic life (particularly drama and poetry) and sporting life (Sumo wrestling), as well as spiritual life. 

For more on this fantastic stick and my journeys, follow me at Patreon!

THe Monthly Magazine from JK.

Shopping

My supervisor! Miss Ethel

I have had a blast today, shopping at the Aisian Markets in Houston.  I actually save 150 dollars by bargin shopping and have stocked my pantry with the necessary items.  You will not believe this, but Napa cabbage, on sale, for ten cents a pound I bought 30 pounds and am making Kimchee for future use.  I am also making Cortido just because along with grinding pork and beef for freezing. At 99 cents a pound, I bought a lot of the beef and pork. Thank god for my KitchenAide mixer with attachments! 

Donate here to keep this blog going!

I also have a 25 pound bag of potatoes that I bought for 99 cents.  So, I am making Gnochi simply because I can and backing it up with this sauce. i do refuse to pay 5 dollars for two tomatoes at HEB, therefore, my Victory Garden is producing a lot for me and mine.  By the way, Hubert E Butts, HEB, was a native of Memphis, Tennessee along with Mr. Sanders of Piggly Wiggly fame.  I am so glad to be a native Memphian. 

Donate here to keep this blog going!

So, to the nitty gritty.  Today, it’s Saturday and I am in the creative mode.  Shopping is done and now it is time for chopping.  Miss Ethel has some new boxes to play in and Mr. Humphrey is wathching old Western Movies on the Tele.  

Today, I have Pinto beans soaking in one pot and butter beans in another. Tonight, I am making thisbeef dish along with this Strawberries and Cream Cobbler!  it is really tasty! Today, I have Pinto beans soaking in one pot and butter beans in another. Tonight, I am making thisbeef dish along with this Strawberries and Cream Cobbler!  it is really tasty!

August newsletter

Greetings on this first full week in August! 

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana. 

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such.  I garnered this recipe from New Orleans a long time ago and have put my touches on it. Along with this, I will be making the Emeril Creole Seasoning. This is a catch all seasoning combination made of dry spices and can be kept in the spice cabinet.

  Please help keep this going! Donate here if you wish

Please help keep this going! Donate here if you wish

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer. It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana. 

Moving right along, my Pickled Squash is always a keeper.  It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I will be using the Lobster and Shrimp Stock from here.

Please help keep this going! Donate here if you wish

The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco! 

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life! 

The Body mechanic

Are you a mechanic or at least take good care of your vehicle? What happens if you let the radiator run dry or the vehicle run without any oil in it? The engine will overheat or lock up and then you must replace the entire engine. 

What happens when the body runs out of oil and water along with essential nutrients to keep it operating at pristine levels? The body seizes up and leads to heart attack, stroke, decreased immune system, free radicals taking over which leads to cancer, liver failure, heart attack and stroke. That’s not good at all. I took the bull by the horns, in the eighties and began to take care of my body better than I did my vehicle. Life changed for the better then. By the way, my first car was a brand new 1976 Camaro and it lasted me 15 years. When I sold it, it was in pristine condition. 

Today, let’s talk about liver and immune system health and how to amend meds that can sometimes be destructive on the internal organs. 

Ciopino, Pride world wide!

The joys of Fisherman’s Wharf in San Fran to the old Momma Leone’s in NYC ending with Pete and Sams in Memphis. The wonderful flavors of this Italian Soup bring back a lot of good memories for me. Cioppino is a unique fish stew. Each chef has their own rendition and that’s what I love about this dish. 

This image has an empty alt attribute; its file name is image-2.png

  “While this Italian-American seafood stew resembles some tomato-based cousins served around Northern Italy, cioppino is definitively native to San Francisco for one main reason: a true version must be made with Dungeness crab and Pacific shellfish. The biggest contingent of Italians who immigrated to San Francisco in the late 19th Century were from Liguria, where they made a similar stew called ciuppin, but legend has it that fisherman around North Beach had a community tradition of carrying an empty pot around to their fisherman brethren when they came back empty-handed from a day on the water. Friends were expected to toss in anything extra they might have, resulting in a catch-of-the-day stew, and they expected the same on days when their catch was dismal too. The modern version, according to Saveur, comes from Genoese immigrant Giuseppe Bazzuro at his eponymous SF restaurant, ca. 1850. And like the Provencal French version, bouillabaisse, cioppino is best served with grilled bread. Beyond North Beach haunts like Sotto Mare, you’ll find good versions at Tadich Grill and Woodhouse Fish Co.”

Couple it with a dry white wine, fresh focaccia and it’s total bliss! 

The choice of seafood relies on person tastes. Some go with all white fish but for me, I really like a rich Halibut along with a Deep Flavored Fresh Salmon from Alaska. All a matter of taste. 

Follow me on Patreon and for a minimum of $3.00 a month we can grow together as a community. $15.00 will get access to group talk and private consulting.

Link to full recipe here!https://www.patreon.com/posts/27081293