My Life in Mid-Air

So as I mentioned in an earlier post, I got laid off. So I have had lots of time to think and think and think. After working in the culinary and event industry for close to 10 years (I started young) I am convinced that this is where I want to be for the rest of my life. The hours are long, the days are crazy and the people even crazier...but there is nothing in the world that I would rather do. So after working for a catering company as a catering sales manager and event coordinator, I wanted to make sure I never had the same horrible experience of being laid off. It has taken me almost a week to realize that although our economy is low my talents are still ranking pretty high. After coordinating my best friend's wedding, the most complicated wedding I have done to date...I have taught myself that the best way to succeed is to rely only on yourself. I am blessed with a best friend that knows exactly what she wants and for the most part we agree on those things. However, when she needs some creative advice or a nudge in the right direction, I have no one to turn to but myself. In a way, this has been a complete confidence booster. It was terrifying at first that sometimes I did not know the answer and I had no one to turn to, so I just went with my gut feeling...and it was right. For all the times that I wasn't right, I realized I am only 26 I am allowed to make mistakes.

Naturally, I want to work for myself, be a part of the American Dream, be bigger than I can be. Coincidentially, I was watching Oprah this morning...and she had on some self made millionaires, both of whom were 26 years old and under! The one thing they both had to say was to do what you are passionate about. The goal should never be to make money but to do something you honestly love for as long as you can. When passion is the driving force, money will follow you wherever you go.

I figure I'm young, I have no kids and I have been laid off! All perfect reasons to get my wheels in motion to start my own Event Consulting business. Everyone is so supportive of my idea, which I am quite shocked about!

I know that I need to make money, so I think I may go work at my friend's restaurant and help him as a server. I always loved being a server and the money was really quite good. This will also allow me have some free time to promote myself to vendors who work with people who would be needing my services.

I know many women that read my blogs went ahead and started their own businesses and were quite successful with it. I would love to hear any feedback that you may have for me!

Dolmades

I stumbled upon Avesta's wonderful blog accidentally and discovered some of her awesome Middle Eastern recipes. One of which reminded me of a dish my mother used to make. Dolmades, traditionally are grape leaves filled with a rice and vegetable mixture. My mom used to make them with the Russian influence, a dish similar to the traditional Ukrainian stuffed cabbage rolls, "Golubtsi". Instead of the usual rice and pork mixture, she added in parsley, dill, diced tomatos, tomato paste, scallions and diced beef. My mom then stuffed them into grape leaves and cabbage and they were poached in a broth and devoured almost immediately!


Avesta's recipe was very similar and it inspired me to make them during my Middle Eastern week. I combined ground lamb, herbs, rice and a variety of spices to make these delectable rolls. I myself had 2 immediately after cooking them! Use your own creativity to combine limitless flavors! On Avesta's site she demonstrates several different vegetables that can be used to stuff! Thanks Avesta for this wonderful recipe!
*Please view Avesta's site for this wonderful recipe!

Here is how they look as you wrap them!

"Shish Tawook and Batata Harra" Yogurt Chicken and Spicey Potatoes

I had a bunch of Labne yogurt leftover and was reminded of this chicken recipe. I used to make this chicken in the summertime on the grill all the time. The mild tanginess of the yogurt and the sweetness of the ketchup creates a flavor profile that is hard to resist. Finish it off with some spicy herb potatoes and a perfect dinner awaits you!

"The recipe originally called for chicken breast, however, I found some beautiful boneless, skinless chicken thighs on sale this week and used those instead. They were moist and even more flavorful than the chicken breasts."

Shish Tawook

1.5 pounds Boneless, Skinless, Chicken Thighs
3 cloves minced garlic
1/2 tbs tomato paste
2 tbs ketsup
1/4 cup yogurt
1/4 cup lemon juice
1/2 tsp salt
1 tsp paprika


1. Trim fat and excess membranes from chicken thighs.
2. Cut chicken into 1/2 inch cubes and place in a plastic bag.
3. Place all ingredients into the plastic bag and shake to combine, making sure chicken is covered.
4. Let marinate in refrigerator for 2-3 hours.
5. If grilling outdoors, skewer onto metal skewers and grill about 5 minutes on each side, rotating so that they do not burn. Otherwise preheat oven to 450-degrees and cook for 10-15 minutes on a greased pan.



Batata Harra

2.5 Pounds Red Potatoes, Washed, Dried and Cut into Cubes
1 Handful Chopped Parsley
1 Handful Chopped Cilantro
1/2 tsp Cayenne
1 Tsp Salt
8 Cloves Minced Garlic
1/4 Cup Olive Oil


1. Lay potatoes out on foil sheet pan and toss lightly in 2 tbsp olive oil. Place in a 450-degree oven until potatoes are done, 30 minutes.
2. Add the remaining olive oil to a pan along with the remaining ingredients.
3. Cook on medium heat fro 10 minutes, make sure not burn the herbs and garlic.
4. Remove the potatoes from the oven and pour the herb garlic mixture over them.

Serve this dish with a nice Middle Eastern salad.

Kefta Kebob with Dill Brown Basmati Rice

Mmmmm Kefta Kebob. I first discovered this dish going to Reza's Restaurant in Chicago. My brother and I were always big fans of the "Sultani Platter": Seasoned Ground Beef Kabob and a Thin Cut of Filet Mignon Kabob. After numerous trips to the restaurant and countless times of ordering the same meal, we both realized that the Filet Mignon Kebob, was really a waste of our time. It was not the filet we were after, it was the ground beef kebob. So we started ordering the "Koubideh Kebob": a seasoned ground beef kebob. Whether you call it "Koubideh" like the Persians or "Kefta" like the Iranians and Lebanese, it is a wonderful treat.
There are many different recipes, however they all share a few signature ingredients: beef, parsley, onions and sumac. The best flavor comes from chargrilling the kebobs, unfortunately it is winter here in Chicago and the only option I have is my oven. The flavors still come out really delicious and other than the char markings from the grill, they get nicely caramelized.

Onto the rice...It sounds easy...but it's not. Many a times have I messed it up. Instead of getting perfect, individual rice grains...I ended up with mushy rice pudding. The problem: improper measuring. I added more liquid than necessary and ended up with a basmati mush. I tried to cover it up with dill and it somewhat helped distract the eye, but once I put in my mouth, there was no covering up the disaster. I had messed up rice! RICE! One of the basic components in most middle eastern cultures...a dish that 10 year old girls can make...I had FAILED at! And much to my disappointment I had no more Basmati rice left! NONE! With 13 different things cooking on the stove, I was not about to run out to Trader Joe's and get more. Plus I hate wasting food, so I used it. Fortunately, my fiance could not tell the difference! Yeay for me!

I recalled my birthday party 2 years ago where I made a huge Middle Eastern feast. I remember that my Basmati Dill rice was perfect, in fact I remember everyone asking me if "Reza's Restaurant" had catered it. So clearly I was capable of making a perfect Basmati Rice. I found the recipe I used last time and I swear by the end of this week...I will make perfect Basmati Rice...


Kefta Kebob

2 Lb. Ground Beef 15% fat
2 Handfuls parsley
2 Onions
2 tsp. salt
1 tsp. black pepper
1 tsp. sumac
1 tsp. 7 spices


1. In a food processor, shred parsley and onion together until it is smooth.
2. Add to ground beef along with all spices.
3. Shape meat with hands into sausage like shape.
4. Place in a 450-degree oven for 30 minutes or until juices run clear.


5. Serve with rice and sprinkle with sumac.

It's Not My Month...

Ughhh...first the flu and as of last week I got laid off...AHHHHH! I guess the good news is I get to cook and blog more :)
It's Middle Eastern week this week...so I have a bunch of my Persian and Iranian favorites ready to go!