Fill your kitchen cupboards with all the basic ingredients ; then add extra ingredients, when you decide what type of food product you are going to sell. Make sure you have measuring cups, spoons and liquor measuring items. Plan to cook when you are not distracted, or when the children are at school and the husband is away.
It is imperative to be financially prepared for these types of businesses, because as a cook or chef, you will probably buy most of the food yourself. When you go to the supermarket check out all the prices of the food you buy and make sure to figure that amount into what you sell. Carefully identify what items are going to be expensive to purchase and plan ahead to charge customers up-front for any food purchase.
It is imperative to be financially prepared for these types of businesses, because as a cook or chef, you will probably buy most of the food yourself. When you go to the supermarket check out all the prices of the food you buy and make sure to figure that amount into what you sell. Carefully identify what items are going to be expensive to purchase and plan ahead to charge customers up-front for any food purchase.
Watch Video !2 tablespoons of salt 1/4 cup of sugar
2 tablespoons of ground cumin 2 tablespoons of fresh ground black pepper
2 tablespoons of chili powder 4 tablespoons of paprika
2 racks of 10 to 12 pork ribs
Basting Sauce
1 3/4 cups of white vinegar 2 tablespoons of hot pepper sauce
2 tablespoons of sugar 1 tablespoon of salt
1 tablespoon of fresh ground black pepper
Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.
Source : http://chillapple.blogspot.com/2009/11/barbecued-ribs.html
Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and ... Watch Video1 teaspoon of minced garlic
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/4 cup of melted butter
1/2 lb. of medium sized shrimp
1 lb of boneless chicken breasts
Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. The shrimp are done when they have turned from pink to white. Chicken is done when it is white throughout and if pierced with a toothpick, the escaping juices are clear. Please be careful and do not over cook either of these delicious bite-sized treats.
Source : http://chillapple.blogspot.com/2009/11/barbecued-chicken-and-shrimp.html
In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally...1/4 cup of olive oil 2 tablespoons of orange juice
2 tablespoons of lemon juice 1 tablespoon of minced fresh rosemary
2 teaspoons of minced garlic 2 teaspoons of salt
1 teaspoon of black pepper 4 whole chicken breasts, skinned, boned and halved
In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally. Preheat a grill over high heat until hot. Drain the chicken breasts and thread each piece on a skewer. Grill the chicken until done and serve with the garlic sauce below.
Source : http://chillapple.blogspot.com/2009/11/grilled-citrus-chicken-with-garlic.html