Back in Chicago

Well my Miami experience was interesting. Worked at some good restaurants, met some cool people. Worked my ass off!! Now I'm back in the Windy City; I've the been Sous Chef at one of the most infamous gay bars in Chicago, travelled the United States cooking for Erik Buell Racing. All and all  Chicago is just the way I left it; speaking of leaving I decided that its time to find a new city to take my talents to, New York (the big Apple) is still calling me after these years, Atlanta is always a favorite (the women), San Francisco blew me away (just too expensive), Nashville ( cheaper cost of living). Too many choices!!

I just started a new restaurant last week near my home in Chicago. It's called Branch 27, cuisine is American bistro. Chef Kathrine August is interesting she has some cool things going on, but weird ways of achieving her goal, she's definitely not an Andrea Randazzo. Until I figure what my next stop is going to be, I'll hang out with her. So here's a few pictures of a couple things I've done so far.

Happy New Year foodies

Its been awhile since I last posted anything, I got my macbook stolen during the summer. Needless to say; let's get back to work. I hope everyone enjoy their holiday. Holidays are about eating and good company of family and friends. Which brings to mind my favorite dish to bring to a holiday get together, I like to call it; Bdiddy's Mac N' Cheese. Since I believe that cooking with the kids is an easy way to hear what's on their little minds, this dish will also keep them busy.

My favorite thing about this dish its great for any type of get together, Christmas dinner, thanksgiving, barbecues.

The list
1# of cheddar and Monterrey Jack Cheese blocks or get the already shredded packets
1 box of Farfalle pasta
1 slab of bacon, if you want a more fancy dish any cured aged meat like prosciutto
Salt/pepper
1 qt of heavy cream
1/2 # of butter
Green onions

The operation
Get a small stock pot boiling to cook the pasta, once the water becomes a raging boil add your pasta. Cook the pasta for about 15 mins, or till al denta.
Cut your bacon on a bias until you have small strips, once the bacon is cut, cook off the bacon in frying pan, until fat has render. After the bacon is cooked place on a paper towel to drain the fat. (Please try your best not to snack on the bacon bits)
Cut your green onions
Take a saucepot start heating your heavy cream and butter, you want to reduce the cream about half way about 5mins (Don't let the cream burn, give a stir once and awhile).

Now you all the prep work done. HELL YEA!!!!!! Now its time to start putting the dish together.

Take some butter rub around a baking pan to prevent sticking, here's where the kids come in.
Have the little one or ones start taking the pasta, making a nice layer of pasta on the bottom of the pan, then some can add the cheese, the next can add the bacon bits, season.
Continue the layering building process until all ingredients are gone, season each layer. (Make to keep the order going, Pasta,cheese, bacon, seasoning)

Preheat oven @ 375
After you have finished laying everything; add the green onions on top, finish with the cream.

Place pan in oven bake off for about 15-20mins.