JimRhino

Just another blog from a non-blogger.

WORLDWIDE INVASION…

Yep, it has happened! My first major publication is hot off the presses and has invaded at least 3 continents! Thank you SOOO much to my readers in the  United States, Great Britain, and Brazil! I appreciate each and every one of you, and look forward to welcoming new readers and freinds from other countries and continents!

If you haven’t yet checked it out, “Life is grand. Bring it on!” is currently available through at least 2 companies. The printer’s website @ www.JimRhino.com/LifeIsGrand , and Amazon @ www.JimRhino.com/Amazon . For those of  you in Europe, be sure to check out www.Amazon.eu !

For those of you in the USA, you can also order an autographed copy by sending your payment and address, through PayPal, to LifeIsGrand@jimrhino.com . $12 includes shipping in the USA!

Regardless of where you pick-up your copy, thank you, Thank You, THANK YOU!!!

Life_is_grand._Bring_Cover_for_Kindle 

It’s HERE…

…almost.

It’s been a long time in the making, but as of this writing the publisher is reviewing “Life is grand. Bring it on!” If all goes well, my book will be available worldwide within the next week! WOOO-HOOOO!!

 “It isn’t the size of the smile on our faces, but the one in our hearts that creates our legacy.”  ― JimRhino

Check it out online at https://www.createspace.com/4318875

Yes. I am VERY excited. Thanks for asking! 🙂

Ooo…Shiny!

Okay, maybe not really shiny, but isn’t it nice!

My all-new Cooking Contest Central Food Blog Badge…for my non-blog blog.

Check it out…

Have you heard the one about…

Have you heard the one about the non-blogging guy with a so-called blog?

He doesn’t update it very often, but appreciates when you stop by for a visit.

Not the same…

Wax Paper and Parchment Paper are NOT the same thing. Just sayin’.

My Fellow Americans (and World Citizens)…

…as we tick, tock, tick, tock our way into own version of Super Tuesday, I implore you to ‘Stay the course’ and ‘Remember the Alamo’, as we ‘Keep Country First’ to ‘Believe in America’ and when ‘Morning again in America’ comes around on July 3rd, 2012, REMEMBER TO VOTE!

Okay, that’s enough with the re-hashed political campaign slogans. Bottom line is this…

I need and appreciate your vote(s)!

Huge thank you to all who have been voting daily and regularly, and huge thank you to those who have taken the time (the reported record is 5 seconds) to cast a vote for my entry in the 2012 Johnsonville “No Ordinary Burger Contest”. The voting officially ends at 11:59:59pm on July 3rd, so PLEASE cast your vote, or cast another vote, today.

If you wouldn’t mind, please share the voting link (http://www.JimRhino.com/burger) with all your friends, family, neighbors, enemies, heck…if they have an email address, please share the link today.

As many of you know, I am attempting to break all sorts of records with this election of Fan Favorite. If successful in making the Fan Favorite Finals, I will be the first person in history to make it on Fan Votes in 2 consecutive years, will be the first person from Illinois to make it in 2 consecutive years, and if I can manage to pull off a win at the finals, could be the first person in history to win this contest in back-to-back years!! Granted, this contest is only 2 years old, but it’s still fun to think of it as ‘First Person in History’ terms. 🙂

Anyway, please click on any of the links in this post to be intergalactically space warped directly to the OFFICIAL Johnsonville Voting Site.

HUGE thank you to Susan Gluck, Ms. Sharon Woodward, David Quinn, Joannie Minor, and everyone else who have been voting faithfully and daily for the last 6 weeks. And a tremendous thank you to Jeremiah & Sheryl Morning Show on 88.7 The Cross for your support and help!

(Back to meaningless political cliches)

A vote for my burger is a vote for a happy world!

Thank you for your support!!

Daddy’s Day 2012 – The Feast

Big Ol’ Daddy’s Day Feast 2012

Okay, so the votes have been tabulated and the “Big Ol’ Daddy’s Day Feast 2012” is planned, prepped, and will soon be an epic event…one for the record books.

Thanks to everyone who helped make suggestions for the grand event. Your thoughts, input, and suggestions were all taken to heart. Here we go…

Appetizer:
– Jalapeno Poppers

Main Course:
– Ribeye Steaks
– Asparagus
– Potatoes

Extras:
– Garlic French Bread
– Sautéed Mushrooms

WoW! That sounds so completely and totally UNinteresting, if I do say so myself. If you haven’t been completely bored to point of narcolepsy, and are still reading, let’s try this again…using the same ingredients, but trying to be a little more descriptive…

Appetizer:
Bacon Wrapped / Crab Stuffed Jalapenos
– Stuffed with a blend of Queso and cream cheeses, crab meat, cracked black pepper and smoked paprika, then grilled to excellence.

Main Course:
Sweet Balsamic Glazed Ribeye Steaks
– Marinated and char-grilled to perfection. Drizzled with a honey and balsamic reduction.

Bacon Wrapped Petite Asparagus
– Tender Asparagus bundles wrapped in hickory smoked bacon, brushed with a dressing of extra virgin olive oil and balsamic vinegar, grilled then seasoned with cracked black pepper and truffle salt.

Smash Baked Potatoes
– Baked whole then smashed, drizzled with extra virgin olive oil, then grilled until outside is slightly crisp. Seasoned with cracked pepper mélange and sea salt with a dollup of sour cream.

Extras:
Whole Wheat Garlic Parmesan French Bread
– A split loaf covered with a delicious compound butter of roasted garlic, grated parmesan cheese and scallions. Toasted on the grill.

Sautéed Baby Bella Mushrooms
– Sliced Baby Bella Mushrooms sautéed in unsalted butter, minced garlic and a dash of sweet red wine. Served both on the side and over the steaks.

Daddy's Day 2012 Feast

Whew! Hopefully THAT description was a little better. Even with my A.D.D. it was more fun to type, because it was a closer example of how it tasted.

I would be remiss if I didn’t say, since not everyone in the Rhino Domain enjoys this kind of menu, a request was put in for grilled cheese burgers too. Because it is a Big Ol’ Daddy’s Feast, I couldn’t very well just toss a couple of preformed patties on the grill. Nope, this is a special day where I get to go the extra mile to thank my family for putting up with me as a daddy and husband. Anyway, here’s what we did for burgers…

Cheese Burger - Rhino Style

Each burger started with a juicy 80/20 Ground Chuck, mixed with crumbled Queso Cheese, seasoned with a sea salt and black pepper blend, then grilled to liking of each critter*. (Here’s where it gets good) Nestled between a buttered/grilled, corn meal dusted bun, then topped with Colby Jack Cheese, sliced tomato,  hickory smoked bacon, sautéed Baby Bella Mushrooms.

4/5ths of the reason for being.

I am not bragging, but would like to say in a most humble mindset, I am truly blessed to have a beautiful bride who tolerates me, and four incredible children who, despite my short falls and sometimes quick temper, seem to love and appreciate me. This is certainly an epic Daddy’s Day. I appreciate being able to spend time with them and cook for them (even though they don’t always like my ‘creations’), and have a career that allows me to spend time with them.

After all, who says Daddy’s Day is just about celebrating dear old dad? I believe it should be a day where dad gets to show appreciation for having a family. For without them, I would not, and could not, be the person I am. May God bless them with health and happiness throughout their lives.

*I am not referring to scurrying animals, rather ‘critter’ in this sense is an endearing term I often use for my children.

Please Vote. Pretty Please…

With the announcement that my 2011 “No Ordinary Burger” Contest winning recipe and picture is being unleashed on North America around July 4th of this year, I am already deep in the trenches of the 2012 “No Ordinary Burger” Contest.

Last year’s contest was an incredible experience that would not have happened if not for my family and friends who took 30 seconds out of their life to vote for my recipe. Now that this year’s contest is in full swing, I WOULD APPRECIATE YOUR HELP. While I have posted MANY times that it only takes 30 seconds to vote for my burger (once you click any of the links in this post), a friend of mine pointed out that it only took him 18 seconds! Can you beat his record?? Let’s see! Click any of the links in this post, cast your vote for my “Ay Caramba! Chorizo Burger“, then come back here and let us know how long it took. C’mon…it’ll be fun!

Regardless if you post your time or not, I do truly appreciate your time, efforts, and votes in this contest. I am forever grateful that you even took the time to read this entry.

Now…on your marks…get set…VOTE! http://burgercontest.johnsonville.com/Vote/ViewRecipes?entrantID=465

Leftovers are our friends

Some people refuse to eat leftovers. Even in my own household, there are some who will steer clear of any cooked food leftover from the day before…unless it’s in the form of pizza. Heaven forbid it has been in there two whole days!

After working up a recipe for the 2012 Johnsonville “No Ordinary Burger” Contest, we somehow managed to have a Chorizo Burger Patty in the fridge. Sealed up tight and calling my name, I discovered it and just HAD to do something with it. Afterall, it was lonely in the dark fridge. At least I’m guessing it was dark. I’ve never been able to see the light go off when I close the door, so I’m not altogether sure.

So the question begs: What do you do on the rare occassion you find a leftover grilled Chorizo burger patty in the fridge?

Create breakfast! Toasted Whole Wheat Bread, Queso Cheese, Diced Tomatoes and Sweet Red Onion, topped with a Poached Egg, Black Olives, Sea Salt, Poppy Seeds and a sliced Johnsonville Chorizo Burger…Mmm!

Johnsonville Chorizo Burger Breakfast

Nothing tricky about this recipe, if you know how to poach an egg. Just toss all the above listed ingredients on a plate and dive in. If you’re not sure how to poach an egg, check out my previous post. Since discovering this easy poaching method, I have been on an eggcellent egg poaching adventure.

Enjoy!

Carpe Cuisine,
JimRhino

AIBreakfast

This is my AIBreakfast (Aaron Inspired Breakfast).

Aaron is a dear friend I met many moons ago, during my travel years. He’s the tourism director for the world famous National Cowboy and Western Heritage Museum in Oklahoma City. Long story short, Aaron re-pinned a breakfast dish that inspired the following:

This poached egg topped deliciousness turned out sooo good! I had some leftover avocado sliced up from the evening before, it had been tossed with some fresh squeezed lime juice to help preserve it, but was beginning to take on a brownish tint (from oxidation), so I mashed it up with a little sea salt and cracked black pepper. It was creamy and delish.

Also leftover from dinner the night before, I had some split top sandwich rolls, red onion, and queso cheese. These few ingredients were enough to create a super easy and amazingly delicious breakfast. I can foresee making this again sometime and putting it on hearty rye toast or a bagel. Here’s how it was built:

1. Split the roll and toast. Butter each half.
2. Mash avocado with some Sea Salt and Cracked Black Pepper. Add a little lime juice if you haven’t already done so.
3. Spread the mash over the toast and top with thinly sliced red onion and crumbles of queso cheese.
4. Top with Poached Egg (instructions to follow).
5. Sprinkle with Sea Salt and Cracked Black Pepper to create…

Okay, the perfectly poached egg is easier than you think. Until I stumbled into the world of Pinterest, I had never pulled off a successful poached egg. It really couldn’t be easier, so go ahead, follow these easy steps and see for yourself…

1. Bring a pan of salted water to a slow boil. Add a tablespoon of vinegar.
2. Crack an egg into a coffee cup then slightly submerge the cup into the slow boiling water and roll the egg into the pan…remove the cup.
3. Cook for 3 to 4 minutes.
4. Remove egg with a slotted spoon and gently rinse with clean water. I run it under the faucet for a second. This will remove any vinegar flavor.
5. Enjoy your perfectly poached egg!

Thanks so much to Mr. Aaron Martin for your inspiration to create this awesome breakfast!

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