2 Weeks Until BOSCH by Michael Connelly on AmazonPrime

This is going to be a great new series.  I’ve watched the pilot.  Michael Connelly BOSCH book fans this is worth getting AmazonPrime!

Just 2 weeks away! All 10 episodes of Bosch begin streaming on February 13 in the USA and the UK on Amazon Prime Instant Video. You can watch the first episode now – the new and improved pilot episode — here:
USA: http://amzn.to/1aA4mX2
UK: http://amzn.to/1BAHm3Z

In Germany, you will be able to stream it via Amazon Prime Instant Video in June. In Sweden, Finland, Denmark and Norway, you will be able to watch via HBO Nordic–weekly episodes will begin February 14. In Canada, you will be able to stream via CraveTV–all 10 episodes will be available on February 14. We will add updates about other countries as the news comes in.



Mushrooms Gettin’ Wild

Rantings of an Amateur Chef

One of my first guest posters, Danny, provided a post about his love for walking the woods of southeast Ohio searching for Morel mushrooms.

I like hiking…I like mushrooms…but have I ever picked a mushroom in the wild and eventually put it in my mouth? No.

Picking wild mushrooms can be one of the best ways to find a free, healthy and tasty treat. As food takes on the taste of where it is grown and the variety of different growing environments can make the same kind of mushroom take on subtle flavors. Picking wild mushrooms can also be the quickest way to liver damage and death. You really have to know what you are doing. I, unfortunately and admittedly, do not know what I am doing.

Luckily for me, there are resources available to me. In years past, I would have either had to have the knowledge in…

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Easy Soft Corn Tortillas

Cooking Up The Pantry


Shop bought corn tortillas are nothing like these!

The mass produced tortillas that I can buy here are pretty similar to cardboard and no amount of heating softens them, these, on the other hand are soft and malleable and dare I say, very tasty. Did I mention,  gluten free too!

I use them for quick lunches with leftover roast chicken, fill them with barbecued meat, roasted vegetables and even fish! Breakfast with an egg, they are that versatile!

Test a piece of your dough on your baking parchment just to make sure it doesn’t stick and drag any helpers through to help, the boys love making the tortillas while I cook them.

I only recently bought a tortilla press, before that I found a couple of good heavy cookery books did the job beautifully!

The tortillas will keep for a couple of days in an airtight container.

Makes 12 x…

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Prawns with Chorizo, Garlic and Thyme

Cooking Up The Pantry


This is a simple barbecue or pan cooked bowl of deliciousness for nibbles or a starter.

There is no added oil and the flavours of the chorizo and prawns are brought together beautifully with a few wedges of lemon to squeeze over.

Serves 4-6.


800g peeled prawns, tails still attached

200g chorizo, sliced thinly on the diagonal

2 cloves garlic, sliced

small bunch of thyme, leaves picked

lemon wedges to serve


Heat a non stick frying pan or barbecue plate over a medium to high heat.

Add the chorizo and cook until crispy on both sides, set aside.

Add the garlic and prawns and cook until the prawns are cooked through, nice and pink.

Return the chorizo to the pan or barbecue, add the thyme leaves and toss with the prawns.

Spoon into a serving dish and serve with lemon slices.

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Beautiful for the Eye and the Mouth

Rantings of an Amateur Chef

Recently, I was dining at a national chain steakhouse and they temporarily had an offer where you could add unlimited shrimp to any entrée for $8.99. One option, that offered a discount, was a grilled chicken breast and the unlimited shrimp for $15.99. No where was there an option just for the shrimp.

The two options for shrimp, grilled or breaded and deep-fried, got me thinking. While almost anything is better battered and deep-fried, shrimp just isn’t one of them. Looking at my recipes, I have dozens of ones where the shrimp are grilled, fried or otherwise cooked, but none are deep-fried.

Here is another one for ya.

Soy Sauce-Grilled Shrimp with Spinach Salad

Photo Feb 21, 5 57 36 PM copy - Featured Size

This one is so awesome, you’ll never deep fry them again!

Photo Feb 21, 5 03 28 PM

While there are a few ingredients here, a number are for the sauce and marinade.

Photo Feb 21, 5 47 00 PM

Anytime I need to marinate, I try to use a…

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Sunday Rewind: Senior Goofy and the Diablo Shrimp

Rantings of an Amateur Chef

Diablo Shrimp – Originally posted April 7, 2012

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

As a wedding present many years ago, my parents gave my new bride and I their week in a timeshare (and the ability to trade it for a week someplace else). We scoured the timeshare trading company’s book (yes, this was pre-Internet) for someplace we wanted to go and, with my new wife still in graduate school, someplace we could afford. We identified Mazatlan, Mexico.

Mazatlan in early January was the perfect place to escape to from cold Ohio (as a…

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