Archive for the ‘ food photography ’ Category

Pickled Zucchinni

so mi compadre donny, has a lot of extra summer squash on his hands. yellow and green zucchinis to be exact. and every week he drops off about 10 pounds of this squash and i find family and friends to enjoy it with me.  so this week i decided that after a nice vegetable lasagna the week before that this week i would pickle some zucchinis. Below is the recipe.

3 pounds of zucchini

1 small onion

3 cups of white vinegar

3 cloves of garlic

3/4 cup of salt

3/4 cup of sugar

2 tablespoons of celery seed

15 whole black peppercorns

cut the zucchini into 1/2 inch rounds. thinly slice your onion. put the onion and zucchini in a clean container preferably glass. Combine the rest of the ingredients in a saucepan and bring to a boil. Once boiling pour over zucchini and onions and close. Allow a week for pickling to take place and then enjoy!

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invasion of the butternut squash

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they were humongous and one asked me to take him to my leader!

Artist market

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one of my first gigs on my own. if u want to know anything about photos ask and I will reply.

wedding reception

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special menu

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so the restaurant i work in is a sushi bar, so we dont do many european style entrees. no filets, no traditional style entrees. well in starkville they like their meat and they like tradition. so I crafted a menu of old tsunami faves and ran a special menu. some entrees are posted below.

menu testing?

this is panko fried meat balls on a bed of mixed greens with tomato basil aioli.

i have been dying to make this aioli with calamari as we used a chipotle aioli at tsunami, and most other places use marinara with their calamari. i decided to combine the two. calamari didn’t come thru but i figured it would go well with this dish. i am a fan of the aioli but some of my co workers enjoyed it with the red pepper coulis shown in an earlier post with the chickpea salad.

bibimbap bowls have arrived!

bibimbap is a traditional korean dish and is sometimes served in a dish that is actually suitable for the cooking of rice. gochujang compliments the dish as a sauce and a fried egg over easy adds some extra sauce when everything is mixed in the same bowl the dish was cooked in and the residual heat cooks the yolk of the egg. Here is sugoi’s nod to that dish!

my best fried egg ever