To anyone who is looking for a good website design or online marketing company in Australia, I found The Web Showroom by doing a search for Website Design Sydney on Google. While there are many web design companies in Sydney, there were very few that my good friend Jordan Slover met with with while interviewing that build sites focused on conversion and functionality more than they do pretty design like The Web Showroom does. Not only that but they have a top notch online marketing team that helps their clients find the appropriate online marketing options to help achieve a companies' goals for growth. The three main ways they help in this regards is through search engine optimisation, Google AdWords management and conversion optimisation.

Please let me know if you know of anyone in Australia or New Zealand looking for either a great conversion focused website, help with online marketing or improving their conversion rates and I'll get the appropriate person to contact them.

Saffron Cubed Fillet Mignon

So. Its been awhile since I've added to the blog. I apologize to my 2 fans, but things are about to change with today's post. Today I will start th pics and the posting again. Originally, I stopped because of the lack of customers and because of laziness of taking photos.

Tonight's dish is cubed filet mignon, with mashed potatoes, grilled tomatoes, and a crappy salad (cause I can't make salad). The steps are below

Tota Cost ($6.75/Person)

Saffron Fillet Mignon:

Fillet Mignon (about 1 lb.)
Ground Saffron
Two Onions
Salt
Pepper
Olive Oil


Cut the Filet into cubes. Basically cut it length-wise then cut in 3/4 inch. One Fillet should make about 8 small cubes. Chop one onion finally and place in a bowel. Grate the onion and put that in the bowel. You can probably grate both, but I didn't think of it till the second onion. Add salt, and pepper to taste. Add some saffron, but doesn't need to be overused. Add a touch of warm water. Mash the onions with a potato masher as best as you can. Place the Fillet in the mixture. Let it marinade as long as you can (at least an hour). I would have done overnight, but didn't have time.

To cook them, skewer them on wooden skewers. I soak the skewers in warm water for about 5 min so they are harder to burn. I had about 3 small skewers. I turned 2 out of 3 burners on the grill (gas) and on one end put it on high. Seared the outside, then turn the burner beneath on low, and the other on mid-low. It took me a good 20 min for medium rare.

Sides:

Mashed potatoes-

Make 'em how you like them. I used white potatoes. I also put them in the oven on 'Broil' for about 30 min (on ~350 degrees). Before I put them in the oven I put some slivers of butter on top. This makes the top layer a bit crispy, and keeps them warm.

Grilled Tomato-

Grill a tomato. You can tell its done with the skin comes off easily. When its done, take the skin off with a fork very easily.

Onion Garnish-

Take the onions from the marinade and throw them into a hot pan. I added some sugar, brandy, and 2 Tbs. of cream just to smooth the flavor out. All is to taste though. I just wanted some caramelized onions basically. The cream smooths the flavor out.

Cucumber Garnish-

Cut some slices of an English Cucumber into a square.

Salad-

I just bought a premade Asian type of salad. A bit sweet basically.

As usual, my recipes are written just like I cook. I just kinda throw stuff together and taste a lot as I cook. If something doesn't taste right, I just change it till I like it. The only issue is that end up tasting too much some time. Tonight is one of those nights! Not only I tasted too much, I ate too much. It was actually really good. My Fillet ended up needing a little salt, but otherwise it was great. It took me awhile, but that is mostly cause I wasn't prepared. Otherwise its relatively simple and easy.

Please reply if you enjoy!

Keyon's Burgers And Carmelized Onions

Go here!

Ingredients:

Ground beef, tomatoes, leaf lettuce, avacado, onions, jalepeno cheese, buns, ketchup, mayonaise, olive oil, worcestire, salt, pepper, sugar, majoram, and cumin.

Cooking:

Sate onions on low heat for about 20 min with butter. Add a small amount of sugar in order to carmelize them. Keep warm. Slice the tomatoes, lettuce, and cheese and place on a plate. Place ground meat in a bowl. Cover with plenty of salt, and pepper. Then place majoram, and cumin on the meat. Pour on worcestire sauce, and oil on top of the meat.

Mix the meat, so that the spices are evenly mixed throughout the meat. Don't mix too much, otherwise the meat will be tough.

I dont tell you how much because it depends on who is eating. Just cover the meat with the spices and sauces. If you are unsure and the meat is fresh, then lick the meat. If it has a good flavor then you are ok.

Grill meat, and place the cheese towards the end. Toast the bunds, and place the meat on them once they are golden. Make burgers to taste. You now have a perfect burger with carmelized onions.

Stuffed Arrachera Roulade

Now this was one of my biggest hits. I apologize cause I dont remember the recipe exactly. Basically I purchased some Arrachera steaks from the Mexican store. I dont know what they are called in English. I sauteed some garlic, chopped mushrooms, and crunchy dill pickles in olive oil. I added the pickles last to the saute. I also added plenty of white wine. I then rolled the mixture inside the steak and baked until the meat was cooked. On top I added some cooked chopped tomatoes, that I made with the remainder of the saute. I removed the steak roulades from the over, drizzled the tomatoe sauce, and grated a bit of parmesan on top. A very small bit. And the final touch is some chopped fresh dill. It sounds weird, but it was very well received. 

Baked Brie in Fillo Dough

This dish is definitly a crowd pleaser and easy. All you do is buy a baby brie. Set it on some thawed out Fillo dough. Add some chopped garlic, paprika, and a bit of dill if you like. And bake till a golden brown. I made two of these and they were gone in a few min. I surrounded it with a few frozen baked quiche as well. 

Eggs Benedict

You know this is a simple eggs benedict. I just posted it, because its pretty. The main thing is the Hollandaise sauce. This sauce is made with a lot of butter, paprika, lemon, and egg yoke. The hard part is just keeping it warm enough to serve, without burning everything else. 

Saffron Baked Mashed Potatoes

This one is easy and looks awesome in the right presentation dish. Boil white potatoes until cooked. Drain the potatoes, and add a decent amount of butter. Heat some fat free milk, and add. Mash the butter in first! Then add the heated milk. Heated milk is important to retain the consistency of the potatoes. Add one teaspoon of sugar to taste. If the milk you are using is sweet, then don't add sugar. Add salt, pepper and paprika. Place in an oven safe pan, and put slivers of butter on top. Sprinkle saffron over the top, and bake until the top is slightly crispy. A very light brown. Remember not to over cook. Serve. 

My First Roast w/ Stuffed Mushrooms:

The roast is all beef, and was cooked for approximately 2 hours. It includes a light tomato sauce, rosemary, and additional spices. The Roast was stuffed with garlic and mushrooms. Additionally, the roast was constantly basted with a white wine.

The mushroom stuffing was made from chopped shrimp, chopped mushroom ends, garlic and diced tomatoes. Fry the garlic in lots of butter, and add the shrimp. Pour in white wine, and let simmer for approx. 10 min. Add the tomatoes, and let sit for 5 min. Place in the mushrooms and add a bit of shredded parmesan. Then bake until golden.

Introduction

After years of anticipation, I've finally decided to share my cooking secrets to the world. I will be posting pictures of my dishes, and include recipes for everyone to steal. I also expect people to comment truthfully on the food, so that I may learn and grow as the great chef everyone expects me to be.

**IMPORTANT. Most of these dishes have been posted after the fact, so the ingrediants and cooking times might actually vary. Use your best judgement. I did!