Archive | February, 2013

Going to the Dogs

18 Feb
Waiting for the "drop."

Waiting for the “drop.”

Esposita and I have two dogs, Captain Jack and Bella. They are active, precocious, and smart Jack Russell terriers. They are dogs #3 and #4 in our marriage of nearly 27 years. They are still pretty young at 6 and 8 years old, especially for their breed. We plan on having them around for awhile.

Our first dog named Blondie was with us for 16 years. She was a great little terrier mix and became the “Queen B.” At 12 years old, she had a lump removed from her gums and after a biopsy, it was determined she had an aggressive form of cancer. Outside of invasive surgery or exorbitant treatments, she was given the death penalty and we were told she would live only 4 months. She lived 4 years.

Here’s why. Esposita did research on the Internet and found that dogs that live past 10 years old are highly susceptible to cancer. In fact, 50% will die from the disease. She also found that this has risen dramatically since the early 1970s. The same period of time that cancer has risen in humans, too!

In the “old days,” dogs ate scraps from the table. What adults and their canine pals were eating was fresh and cooked from scratch. Starting in about the 1970s, processed foods became a staple for both us and our furry friends. As our rate of cancer went up, so did theirs.

Esposita then changed Blondie’s diet. At first she made it herself. Then we discovered dog foods that were free of animal by-products and all the garbage found in processed foods. The next thing you know, Blondie was hanging around with us until deep in her old age, just like she should have.

As the Food Jefe, I want to help you eat better, smarter, and with more fun. Your dogs should do the same. I encourage you to find dog food that is healthy for them. Yes, it’s more expensive. However, the return on investment is a longer healthier life and fewer vet bills in their old age.

Hey, if you are going to eat well for life, make sure your best friends do , too! That’s a special message to you from my chums Captain Jack and Bella.

Eat Well,

Jefe

P.S. Jack and Bella prefer Blue Buffalo. They like the grain free option. Neither them nor I receive any remuneration from Blue Buffalo for saying this. We just are telling you to kick start your search!

© 2013 The Food Jefe. All Rights Reserved

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Curry Pork Burgers

17 Feb

I have a freezer full of sumptuous ground pork. I took a pound of it and made up (with a few tips from the Internet) a new pork burger that you should try. Here’s how it rolls…

  • 1 lb. ground pork. The better the quality, the better the result (duh).
  • Add one egg
  • Add some (remember I go with the eye-test on measurements) curry, cumin, ginger, salt, pepper, and garlic. It was for lunch so I sped up the process by simply using ground spices on all of them.
  • Mix really well. For some reason, pork takes a little more work to mix the ingredients together. However, they really roll nicely into patties.
  • Got my George Foreman indoor grill all fired up. Ready and willing to take on the 5 patties the 1 lb. makes.
  • Grilled for 9 minutes (and a little change).

They came out perfectly. The curry was definitely noticeable, but not overpowering. The balance of the spices married together very nicely. I placed the burger on top of coleslaw that was left over from the previous evening’s diner and VIOLA…a great Saturday lunch!

Give it a try and let me know what you think.

P.S. For my Paleo pals, this is all Paleo, baby!

Eat Well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

I’m Back…

16 Feb

Food JefeMy apologies for my “leave of absence.” Too many things going on in life that I just did a crummy job of posting on this blog. In my other life, I have several blogs that I keep up with, and since this is my fun blog, well, let’s just say it went to the back burner.

No more.

I have still kept up on my cooking, have created and tried new things, and should have been sharing with you. That I will do.

In an effort to stay more current, keep an eye out on my Twitter – @TheFoodJefe. I will be doing more short Tweets with this to stay active.

In addition, I will try to add some video. That way, you can see The Food Jefe in action.

This afternoon, I’m just hanging out writing and watching a little television. Watching Bobby Flay on Cooking Channel doing some New Orleans brunch. As I’ve been watching the Ken Burns documentary Jazz, this episode has me interested. I’d like to try some of it but I see a lot of brown sugar, white sugar, and high calories/carbs. Once in awhile isn’t bad, so it may have to be an occasional Sunday brunch thing.

More to come. Promise. Keep me honest. Read my posts and comment early and often. You will be my “accountability partner!”

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved