Seemed like a good image to play with "Painter" in their Easter Dresses!   Pretty as a Picture …or Painting!

 

Thank you Lovely Models!  I hope the Easter Bunny finds his way to YOU two!

 

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Good enough to eat!

Some tips from Chef Chad White at Sea Rocket is always clean your fish before you start cutting and your knife between each cut to avoid scales getting onto the meat.

Use sharp knives when cleaning, deboning, and skinning your fish. Avoid serrated blades also. Dull edges, as well as serrated ones, have an annoying tendency to tear through the meat of the fish, not slice through it. Do not "saw" … use a smooth fluid motion….. 

Fillet! You have Fresh Fish ready to eat!   

One or two servings of fish a week will reduce your chances of getting heart disease, because it's rich in omega-3 fatty acids.  Fish are excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. Some fish are richer sources of omega 3 than others, and these are generally also richer in vitamin D. 

Omega 3's are healthy fats that are important for optimal immune function. They also help to increase metabolism and are involved in hormone production. Some PMS or menopausal symptoms might benefit from extra omega 3's. They are also involved with anything that relates to cognitive function, so sometimes depression, memory, concentration, or learning disabilities can be helped. They are very important for cardiovascular health, any condition that involves inflammation like arthritis, and are helpful in controlling blood sugar levels for people with diabetes. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure.

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Ever wonder where we got all that Peanut stuff from?   It was created by a wonderful man! Well, maybe you don't think he is wonderful,if you are the 1% with peanut allergies,  but without this man we wouldn't have many of the peanut products that we have today. He even made soap out of peanut items! He made a big impact on the world.

George Washington Carver was born on a slave farm near Diamond, Missouri around 1864.   After 1914 Carver started to research peanuts. Carver wondered why people were just planting certain products like cotton or corn? Carver showed many people that peanuts were good farming products by making speeches and presentations. Carver wanted to encourage farmers to plant different products. He showed people that peanuts were nutritious and would be a great thing to grow. Many farmers in southern states started to grow peanuts. George Washington Carver made over 300 peanut products out of plants including ink, milk, and soap. Carver was called, " the Peanut Man". Carver also made 118 sweet potato products!

Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut)… they are a legume.  

Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.  New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. 

Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach

So next time you eat some bread with peanut butter or wash your hands in peanut soap just remember George Washington Carver..

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Sea Rocket Bistro

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Executive Chef Chad White Joins Sea Rocket Posted: 18 Apr 2011 06:38 PM PDT Hello Rocket fans and followers, I am writing to officially announce that Sea Rocket has recently added a strong new member to our culinary team. Word has already started getting out, so here's the official scoop! We are thrilled to announce that Chef Chad White, formerly of Roseville Restaurant, Doubletree Golf Resort, 1500 Ocean, and the Hotel Del, has joined us here at Sea Rocket Bistro as Partner and Executive Chef! For those of you who have not yet encountered this talented young chef, below is his culinary story. A native of Spokane, Washington, Chad's love for cooking came at an early age and developed through helping his grandmother in the kitchen and garden, preparing family meals with homegrown fruit and produce. Chad enlisted in the United States Navy after 9/11, hoping to find some meaning as well as some direction in life. With many opportunities in deciding a trade, he chose to become a Mess Specialist, considering that between the cooking and Navy Hotel Management aspects of the duty, he would move into Hotel Management eventually. For three years, Chef White served 5000 sailors three times a day, and traveled all over the world tasting the cuisine at every foreign port. He soon earned the job of Officers Cook, and his desire to pursue his love of cooking was cemented. After his stint in the Navy, Chef White began working at the Hotel Del Coronado under chefs such as Jason Shaffer, Greg Ische, and Mauricio Enriquez. He served as Chef de Partie in Prince of Wales Room, and later 1500 Ocean Restaurant. In 2007, Chad moved to the Doubletree Golf Resort San Diego as Sous Chef and assumed the position of Executive Chef after just 10 months. At the same time, he recognized the growing number of hungry and needy children in his own community, and co-founded Hunger at Home, a non-profit organization supported by the Hilton Family of Hotels. Hunger at Home raised over $140,000 in the first year to feed the hungry and teach nutritional education to over 22 low-income elementary schools and their students. As Culinary Operations Director Chef White worked closely with local chefs, vineyards, and farmers to help raise over $300,000 in the second year for the hungry in San Diego. Chef White’s style can be described as comfortable but eclectic, blending culinary classics with local and seasonal dishes to create his enticing menus. Last year, Chef White took over the role of Executive Chef at Roseville Restaurant in Point Loma, the highly regarded upscale French-Mediterranean Brasserie. More recently, he stepped out on his own to create EGO Culinary Trends where he provided catering for high profile clients focusing on eco-friendly and sustainable practices. And that brings us full circle to his new role as Executive Chef at Sea Rocket where he's excited to be working with Christy Samoy, Tommy Fraioli, and the rest of the culinary team. Please stop by to say hello and sample his culinary talents, which will unveil themselves over the following weeks and months, starting with our Earth Day Dinner this Thursday the 21st! We look forward to seeing you at the bistro again soon and will keep you posted about the coming changes!

 

Take a shower and seek sunshine, green grass and buy fresh cut flowers on line – iStockphoto…

 

 

Kumquat fruit is often eaten raw and is usually a blend of sour and sweet, delicious to eat.   Kumquat contains a variety of nutrients, including vitamin A, B complex, C, E, and K, sodium, potassium, calcium,copper, iron, magnesium, manganese, selenium, zinc, fiber and others.

Kumquat is often consumed in jelly, jam, sauces, salads, cake decorations, cocktails and spice for food.

Some benefits of this fruit are metabolism of carbohydrates, free radicals for fighting diabetes, cancers, infections, as well as helping control blood pressure, heart rate and production of red blood cells.

Kumquat/Cumquat symbolizes prosperity in Chinese – The Little Golden Oranges.

 

 

 

There are many ways to crack a Walnut…. here's a few:

• A Nutcracker is the most obvious and likely the easiest method.
• Swing a Hammer to crack open the walnut, place on hard surface and a screw driver may helpful to pry open.
• Put walnut in Vice  Grip, turn the handle and it squeezes the shell open.
• Put in freezer, once water inside walnut freezes, it expands and cracks open the shell.  May take a few hours to freeze.

        Walnuts are a great alternative to potato chips with a meal or a great snack!

Chef Chad White …..

Boat Owner | Sea Adventure II | Chuck Taft

 

Signaling the official start of Southern California spring salt-water fishing season, Day at the Docks, April 17, 2011, is the West Coast's largest public celebration of sports-fishing.    The annual event is held at the Port of San Diego and fishing boats host tours and local chefs tantalize your taste buds with fresh fish and produce compliments of Catalina Offshore Products and Specialty Produce.  

Chef Chad is featured here in my food blog,  he prepared Halibut sashimi,pickled strawberries, meter lemon, orange, baby celery and micro citrus greens, and Serano hot peppers.    He demonstrated how to fillet, skin and de-bone the fresh catch of the day and a little information about the exuberant baby celery, peppers and pickled strawberries.

Happy faces beamed with delight and seconds were requested by the kids!  Healthy meals for sure and delicious!     Sea Adventure was our host!   A gorgeous sunshine perfect typical San Diego Day at the Docks!

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