Welcome to Foodie-zoo

I had promised to start this blog awhile ago, especially to showcase the winners of the first couple of contests in the facebook group - https://www.facebook.com/groups/foodiezoo/ - but because life got in the way, it never happened. But I don't like to leave promises hanging in the air and not keep them ever, so now I begin.

This group was made because I like food and making it too, and I know there are other people who do as well. After attending culinary school, it opened my eyes to a whole new level of epicure. I gained an appreciation for those who cook professionally, it is damn hard work! It doesn't take just hard work to make good food, it takes passion and heart. You don't need to be a professional to make food, though, you can be anyone.

And now for fulfilling promises made at the end of last year:

Our Picture Winner for the Christmas Challenge

Taken by Lou Worden

Pan seared Roast Beef 

It is an easy dish that looks complicated, but really isn't. I have taken this dish from my mom and made it mine, and the best that can happen is my daughters take it and make it theirs too. That is the best in family traditions. Seasonings included Fresh Thyme, white pepper, parsley, and onion. Simple dish, simple ingredients. Everyone makes this dish their own way, that's why it is perfect for all.

I can honestly say that I look forward to eating the roast my mom (the winner by vote) makes. It's so flavorful and great for those really cold days. I can't ever seem to make mine just like hers, but I think I learned well when she taught me how to cook roast beef. I did teach her a few tricks since I have gone to culinary school. When she was making it before hand, she didn't pan sear it. Then I taught her that trick and she has been using it ever since, and I am happy to say that I contributed to her recipe some. I hope that if I have kids, I will be able to pass this tradition along.

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And our only two entries for the New Years Recipe contest was a toss up, but I decided since there were only two people entering, they will both be featured, and they both had really yummy recipes. Required ingredient was Bubbly/Sparkling Juice.

Emily's Limogranate Cocktail

A new drink I created last night with what I had on hand! Love them both so thought I'd put em together to see how it tasted - and it was yummy! Caravella Limoncello and Trader Joe Pomegranate Sparkling Juice over ice makes for one delicious Pomecello... or is it a Limongranate?

Emily created a lovely sounding drink that would be a hit at any party!

Rebecca's Corned Beef Roast

This is an awesome new year's day recipe that takes the uber saltiness out of the traditional corned beef roast.


1 whole corned beef brisket (3-5lbs)


1/4 cup plus 2 tbsp yellow mustard * 

2 cups sparkling grape juice or cider **

1 tsp cracked black pepper

1 tsp salt

2 cloves fresh chopped garlic (or 1 tsp minced from a jar)

1/4 tsp chopped parsley (fresh or dried)

*If you prefer brown mustard, increase sparkling juice to 2 1/2 cups

**If you aren't a fan of sparkling juices or cider, you CAN substitute your favorite sugared soda. Even cola will work in this recipe but it must be regular and not diet.

Score the fat of your brisket, but do not remove it.

Tenderize the brisket using a mallet or by wrapping in plastic and pounding with a heavy instrument - cast iron egg skillets work well for this.

Stir together 1/2 c mustard and sparkling juice with a wire whisk slowly.

Fold in salt, garlic and parsley.

Marinate brisket 4 to 8 hours in a refrigerator, turning every 2 hours.

Reserve marinade, stirring in additional 2 tbsp of mustard.

Sprinkle cracked black pepper over brisket and bake - preferrably covered - at 350F for 2-2 1/2 hours.

Pour remaining marinade over brisket and bake an additional 15-20 minutes.

Awesome way to start the new year, I would think. I love the innovation, her use of the required ingredient(s).
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And now that it is spring, soon to be summer, our current picture contest is going. We have three contestants so far in the running and hopefully more before the June 1 deadline.

Finally, I was able to put this blog up and I apologize for the uber lateness. I want to take the time to thank everyone for their patience, and also to welcome those who just joined. You are all wonderful and I am glad to see that there are as many foodies in Foodie-zoo as there are.

Happy Eating,
Kimmie

** If you would like to be a blogger for Foodie-zoo, please drop me a line via Facebook and we'll talk turkey. :) **