Wrap Your Kansas City Sirloin in Proscuitto - Emeril Would Approve
Emeril Lagasse was once on stage and when he went to throw the garlic into the pan, he missed. Julia Child also partially missed the pan once when she was making chicken on TV – and she was like – if you were alone in the kitchen, nobody would know. Top Chef, Iron Chef, Hell’s Kitchen, and so many more wholesome shows feature all the wannabees just like me sweating their asses off looking to combine the perfect conglomeration of ingredients in hopes of fortune, or fame, or maybe just a little recognition. Everyone needs a little recognition now and then.
Dan Aykroyd’s Version of Julia - It Starts Slow - But Then He Cuts Himself - Good One Dan
93% lean ground beef, some Ortega Taco Seasoning, and water. Two pieces of Jessica’s Tuscan Marble Rye Bread from Market Basket – coat each side with melted salted butter. Use Mozzarella cheese for the grilled cheese, but in the middle of the sandwich, spread the freshly cooked taco meat with a little bit of onion. If you can handle it, just a little bit of Frank’s Red Hot, too. And there you have Monday night simplicity. It’s an Italian Taco Panini that would cost you $15.95 at any restaurant serving such a thing. Spruce it up with truffle fries and a side salad, making it $18.95.
Watch the Mr. Rogers Movie if You Haven’t Already
Hop in the way back machine to the day you missed school and watch Julia Child cooking it up on CFTO-TV. Only those close to the Canadian border know what CFTO is, but I’d bet that Julia made her way to other networks – particularly since she guested on Mr. Rogers at some point in the 70s or early 80s. Some kids love to cook, and I was one of them. I wonder what Julia would say today if she knew my Taco sandwich could sell for such a high price – because she was all about cooking at home for economic reasons. But cooking at home really isn’t about saving money – it is more about making things that people love to eat. In cooking, creativity can be so rewarding…easy recognition for an attention-starved chef.
I have some staples – not hard to make – but my son has come to expect them. Simple stuff – steak and cheese subs, chicken wings, stir fry, old-school regular tacos, and steak. And there is this one salad that is an attention-getter for him. More simplicity – iceberg lettuce, chickpeas, shredded mozzarella cheese, and a dressing comprised of extra virgin olive oil, balsamic vinegar, salt, pepper, and a little bit of sugar. We don’t just cook to eat, folks. We do it because it makes us and those who we cook for feel special. It brings people together, too. And there will be no shortage of food on Superbowl Sunday. I will make my own tapas plates this year to bring to the big party – prosciutto-wrapped shrimp and prosciutto-wrapped KANSAS CITY SIRLOIN. There is more to it than that – and I cannot wait to make it.
Accompanied by a Sweet Chili Sauce to Dip Them In
Going out to eat with people is supposed to be fun. Having people over for dinner should be even more fun. And after a hiatus of this in my life, events like these are back, and I could not be more excited about them. So, I am working on passing these experiences on to my son – and with good reason. Look at it this way – we eat as often as we brush our teeth (hopefully); only toothbrushing is rarely a bonding experience. What we teach our kids about food and about the eating experience is really important. There are so many skills that can be taught and memories that can be created here. So, ease up on the frozen chicken nuggets and imagine some of these possibilities…especially with the Superbowl just six days away.
Julia and Emeril highlight more than just the culinary mishaps and triumphs of chefs; they underscore the importance of embracing mistakes and learning from them, a vital lesson for both the kitchen and life. This ethos of creativity, experimentation, and resilience is precisely what we should be instilling in our children. We are teaching them critical life skills by encouraging them to cook, experiment with ingredients, and not fear failure. Cooking has become a medium through which children learn to appreciate the value of effort, the beauty of creativity, and the importance of nourishing both the body and soul. It's an educational experience that extends far beyond the walls of a traditional classroom, preparing them for real-world challenges with a spatula in one hand and a sense of adventure in the other.
Here he is cooking with Vincent Price
I was particularly fond of when Johnny Carson had the cooking guy on the show. I watched that with my grandmother, and she’d laugh like hell. More experiential learning around a topic that a 10-year-old kid and a 60-something grandma mutually enjoyed. These moments in and out of the kitchen offer a holistic educational experience, blending academic learning with life lessons in patience, perseverance, and satisfaction in creating something with one's own hands. These are the types of experiences that stick with children, shaping their approach to learning and life.
Every flip of a pancake, every seasoning of a steak, and even every mishap that might occur is a building block in the vast educational experience we offer our littles. As we approach occasions like the Super Bowl, with its communal spirit and the joy of shared meals, we're presented with a varsity opportunity to teach our kids about culture, hospitality, and the art of cooking. It's not just about feeding them for the day but nurturing a lifelong love for cooking, creativity, and togetherness. Through these shared experiences, we're not just preparing meals; we're crafting memories, teaching valuable lessons, and perhaps, most importantly, showing our children the joy that comes from cooking for sustenance and the soul.