The 'Day Job' And Food Collide...!

We have alot going on! Often times when a person states that they "have alot going on" people assume one of two things either you're doing it big or it's not good. We're good and it's good stuff.

For those who follow me on Facebook (personal side) know that I recently landed a multi-client subcontract. No sooner than I wanted to share my ideas about the whole turning this blog into a springboard, this project comes along and the crazy thing is how it ties into the larger scope of things. It's turning out to be a little more involved than I initially thought. I haven't really had time to blog or make anything post worthy until earlier this week. So that post is coming but I have held it off while I get my bearings especially in lieu of this new project.

So what are we doing? What's the scoop behind the operation? The head behind Foodie Finances is also the Treasurer of Gulf to Bay Food Truck Association. She's also co-owner with her husband for American Wiener. Foodie Finances helps food trucks get their permits, licenses, sales tax and use set up, also aids with getting up to health code, and mentors rookie food truckers for best practices in daily operations management. Though we share the same degree (BS in Accounting), Bookkeeping is not her stronger suit but rather the food truck set up consulting, daily operations and financial management. So, that's where I came in as a Bookkeeping and Accounting consultant when she decided to sub out; I also provide consultations to her on best practices in the field, the best tools and software to use, industry standards, trends and news.

I have been contracting myself out independently the last 3 years as a Bookkeeping Consultant under my own business Taylor Tax and Bookkeeping.When it comes to bookkeeping contracts I don't discriminate against industries because I don't want to limit myself. I'm willing to work with anyone and learn their processes. Then, over time improve their systems based on fine tuning their needs. Accounting is a fundamental language for business, built on principles and rules for the tracking and analysis of financial records. So, once you have it down, you can adjust to whatever industry you end up in. I have served quite a variety of industries already in just a few years CPA firm, hair salon, graphic designers, publishing companies, government contractors, information systems and technology, home improvement contractors and now food trucks. I like it, I get to use my educational background, no sales, no cold calling, no door to door, no commission, no ladder or pyramid, and get to set my own hours.

This latest project came along at a time where I was considering throwing in the towel; and possibly moving on. I even admitted that at our last meeting. The 'day job' as I have dubbed it, is tedious, and can be very time consuming if you don't know what you're doing. It's really like sitting down and working a jigsaw puzzle. I was getting frustrated. Of course, I enjoy the work, I've always loved puzzles since childhood. I'm very good at what I do. Finding work is relatively easy. However, finding people who won't take advantage of you, who won't treat your skills and talent like an "All You Can Eat Buffet", and who understand they don't come cheap or wholesale is a whole other story! And that last bit was the thorn and source of frustration (at times).

Anyways, moving forward, I was beyond excited because I am a serious foodie of course. There was also the plus that I would not have to be glued to an office, but serve the clients remotely. Thank God for technology and resources like Right Networks. The food truck industry is gaining momentum in popularity, creativity, and culinary prowess. The industry is changing, the bar has been raised as chefs are trading jobs in brick and mortars for mobile kitchens.

Okay so this is a food blog right!? Here's what I made this past week...


I think I perfected barbecue ribs around or at least close to the same year that I perfected my "Man Trap". I remember after making them for the 1st time without a #Fail my mother asked me "Do you think you would be able to do it again?" and from there I knew I had a #Winner. Just a couple of years back an old close friend asked for the rib recipe after having them at my daughter's birthday BBQ. And when I listed my "Master Blend" she was taken aback "Oh gosh! I didn't know it was that involved!". So today, I have slimmed it down and present to you "The Basic Rib Rub"

The Basic Rib Rub 

2 1/2 Tblspns Onion Powder
2 1/2 Tblspns Garlic Powder
1 1/2 - 2 Tspns of Cumin
2 Tspns of Kosher Salt
1 Tblspn of Smoked Paprika
1 Tblspn of Chili Powder
2 Tspns of Black Pepper (If you have a a pepper grinder fresh cracked black works best!)
1/2 Tblspn of Cinnamon

The Wet Finish (No Gutter Brains Please)

2 Tblspns of Soy sauce (one on each side)
1/4 Cup of Oil (Vegetable or Canola will do)
1/4 Cup of Apple Cider Vinegar

You want to mix all of the ingredients to the rib rub together first (in a bowl or ziplock). Next, make sure to work the rub in really good (use gloves), make sure there aren't any clumps. Treat it like lotion! And be sure to get both sides. You will probably have some leftover that you can keep in a cool dry place. Before baking or marinating overnight, add 1 tablespoon of Soy Sauce to each side. Followed by a 1/4 cup of oil (spread evenly over both sides) and the same with the cider vinegar.

If you are baking like I had chosen to do so this time, let your ribs get a good sear for 15-20 mins at 450 degrees. Then bake at 350-375 degrees for the remaining cook time. I usually bake ribs in the oven for at least 50 minutes. The foiling method works great to keep your ribs from drying out after they get a good sear (covering with foil). However, when baking I will usually just pour 1 1/2 inch of water in the bottom of the baking tray to keep my ribs moist (without foil).

The finished product...

Nice tender, juicy and flavorful ribs!

Enjoy!

Spiced Rosemary and Garlic Porkchops...

After

In between bulk shopping (which I try to do at least once a month) on familiar turf at Sam's Club, we navigate the local grocery chains which happen to be unfamiliar, Publix, Winn Dixie, just to name a few. Of course, none of the grocery chains from back home are located in this region. I have to say I really do miss Wegman's! There just isn't anything like it here. However, nothing beats the fresh local produce from local farmers so I guess that is our trade off. Anyways, Winn Dixie was having a "BOGO" on porkchops and the husband wanted them so in the cart (or buggy as they call them down here) they went.

All I could think of was "Oh no! Not pork chops again!?" I don't know where the over indulgence stemmed from but I was "pork chopped" out! I had been over them for quite some time now. What do you do when you're tired of a food item yet are faced with having no other choice than to prepare it yet again? You put a new spin on it and prepare it in a new way. So I got to browsing online for inspiration (mostly Pinterest and Food network). I usually browse for inspiration and then try to make a recipe my own, I rarely follow it to a "t" unless I don't have familiarity with the cooking process or ingredients. Typically we fry our pork chops and/or smother them in gravy, which has been over done and also requires care. Porkchops are one of those meats that can get pretty dry and that's sugarcoating it because honestly Porkchops can become damn near unpalatable if you're not careful in your preparation. You can have yourself a fine cut of cardboard and sliced splinters.

Randal has two jobs as a cook at two different restaurants now, it's been almost a month at the second venue. He has been picking up alot of new skills to add to his growing cooking skill set. He told me that part of the prepping process at the second venue is that they do alot of "braising of the proteins" (meats). He makes me proud, soon he'll be teaching me new things. At the second venue they mostly work with other white meats such as turkey and chicken. Meats that are notorious for drying out if not prepped and cooked properly. I was first introduced to braising when my mother would make beef short ribs or roasts for Sunday dinners, which were always so tender and flavorful. I love braising meats because it locks in the juices, keeps them tender and can magnify the flavor.

Recipe:

5 Bone-in pork chops
1 tsp black pepper
4 sprigs of fresh rosemary
3 mashed cloves of garlic
2 tblspns of extra virgin olive oil
1 tsp of allspice
1 tsp of nutmeg
1 or 1/2 tsp of kosher salt

First you want to season your chops. I usually start with the salt, pepper and oil. Then, I mash my garlic cloves in the garlic press and work in the mashed garlic shreds. I work everything in by rubbing all of the seasonings into the meat so as to evenly distribute and get a good season. I add the nutmeg and allspice next. Last, I add the rosemary leaves without the stems in the same manner. Then, I cover the chops and let them marinate in the refrigerator for at least 30 minutes to an hour.

After the chops have marinated, prep an oven safe saute or saucepan over medium high heat. Begin, braising your chops...basically, you only want to brown the chops and not cook them through. The juices will still run red or pink if you poke the chop and that is okay. You can achieve this by cooking the chops no longer than 2-3 minutes on each side and removing from the heat immediately. If your pan is oven safe then add a half cup of water to the juices, enough to fill the bottom of the  pan. Return the chops to the pan or an oven safe casserole dish (or dutch oven). Bake at 350-375 degrees for 30 minutes (until juices run clear). Don't allow the your baking container of choice to dry out causing your chops to dry out keep it moist if juices and water evaporates. Top pork chops with baked or fried apples ( the nutmeg and allspice were used to complement this topping). Enjoy!

~Stay tuned for the side dish recipe entry “Blanco Mac n' Cheese"