Taste of Tacoma & Next Week's Theme

This last weekend was a big one for the rook cooks, as two of the cooks ventured south to return to the annual, world-famous Taste of Tacoma (believe us, it's internationally renowned). After all three cooks ended up with exceptional meals during week one, they went in search of different flavors to satisfy their palates in the weeks to come. With 28 restaurant booths and over 20 food product companies, the Taste provided the rooks with a variety of ideas for ethnic cuisine, as well as some good 'ol all-American favorites. Recharged with new culinary visions, they are eager to get back into the kitchen and put the new program into practice. The pressure is high this week as the Taste raised the bar, but the men are up to the challenge. Due to the increasing cost of gasoline and the amount of money spent at the Taste, the theme for next week is Budget Meals. You don't have to sacrifice flavor for price and the Rook Cooks will hopefully show you how in Week 2. This website is a great resource for Budget-Friendly Meals.

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Trevor's First Meal - Pease in a Blanket

Given the recent successes of the meals cooked by Ian and Brian, Trevor was nervous as he awoke and realized it was his turn to cook. For Trevor's first meal he wanted to cook a meal that could be discussed in the same sentence as the first two. He also wanted to add a little "country-flare." After looking through numerous cookbooks and speaking with family members, Trevor decided he would stick with what he knows best: "Tex-Mex Casserole."

As Trevor perused the aisles of QFC, he begin to feel excited and confident with his choice. Around 6:30, with a cold Keystone Light in hand, Trevor begin preparation of his meal by browning a little more than a pound of hamburger meat with medium heat.

While the meat was browning, Trevor chopped an onion, waiting until the hamburger was rare before throwing the onions in. The onion and hamburger simmered until the onions were tender. One may want to cook the onions a little more before mixing them with the hamburger. This allows the onions to become tender when mixed with the meat. While waiting for the mixture to cool, Trevor begin to cook a healthy serving of Uncle Ben's brown rice.

The next step was to mix the rice, meat, and onions together into a big pot. Trevor then added chili sauce, garlic, salt, chili powder, and drained garbanzo beans. When everything was finally united on the stove, the aroma was overwhelming. Dinner was served.

This meal can be served by itself or in a tortilla. Trevor choose the latter and made wraps containing the casserole with cheese, lettuce, tomato, and barbecue sauce. All-in-all this dish was a success as the Rook Cooks sat down to their meal with little conversation. Check back next Wednesday as Trevor looks to celebrate our Country's independence (while staying cheap) with a meal that could be eaten at a small town barbecue while watching the fireworks.

The ease of this meal received 3 out of 10 Spatulas
(1=Simple; 10=Daaaaammmnnn)




Ingredients:

• Ground Beef
• 1/2 cup diced onion
• 1/2 cup chili sauce
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 2 tablespoon chili powder
• 3 cups brown rice
  
• 1 (15 ounce) can garbanzo beans

Brian's First Meal - Surf & Turf Shish Kabobs

For Brian's first meal, he wanted to create something familiar but unique for his fellow "newbie foodies." Upon examining the meat collection at the local market, he decided on a combination of sea and land. After a stroll down the vegetable aisle, he was dead set on his presentation.

Arriving late to the condominium after a rousing round of golf at the local course, Brian quickly threw the meat in a plastic bag to soak with an aromatic mango curry marinade. As he cut the onions, tears of joy began to stream down his face in anticipation of this inevitably perfect meal.


The vegetables (onions and red, yellow and green bell peppers) took a bath with the shrimp in a sesame ginger marinade in the refrigerator. After the ingredients were saturated with flavor, it was time to cook the steak.

Brian cooked the steak in its own juices and the mango curry at medium heat until it was rare. While the meat was cooking, the vegetables were removed from the fridge and sat in low heat until it was time to bring it all together. He then removed the meat and cut it into cubes fit for a stick.

Being the perfectionist that he is, Brian carefully counted all of his ingredients to ensure equitable distribution. The results were immaculate. As the kabobs finished cooking in final form, the other two licked their chops. In the end, the meal was the second consecutive success and all three of the rook cooks were surprised at their previously unrealized abilities.

The ease of this meal received 4 out of 10 Spatulas
(1=Simple; 10=Daaaaammmnnn)



Ingredients:

• One white onion
• Red, yellow and green bell peppers
  
• Mango curry marinade
• Sesame ginger marinade
• Steak
• Shrimp
• Brown rice
  

8 Ultimate Flat-Belly Summer Foods

Have you ever stepped onto the scale and been the exact same weight you were 2 weeks ago? Have you ever wondered how you can possibly not be losing weight because you have been exercising daily for the past month? If this has happened to you, no worries, as this is a common occurence among the world population. I came across a website today that will help put you on the fast-track to getting the beach- ready body that you have always wanted. In this article, David Zinczenko, author of the New York Times Bestseller "The Abs Diet", gives 8 foods and snacks that will "flatten your stomach and keep you lean for life". Check it out and prepare yourself to whoo the ladies.... or men for the remaining summer months wherever you may live.

Ian's First Meal - The Meaty Surprise

Ian was charged with a tough assignment...the very first meal for our blog. However, after enjoying the absolutely delicious "Meaty Surprise," Trevor and Brian were flabbergasted as their third roommate set the highest of standards.

When Ian arrived with two Safeway bags full of a smörgåsbord of ingredients, Brian was a bit apprehensive. However, after the kitchen started to smell a little like heaven, the apprehension quickly exited the condominium. Ian began his preparation by mixing a raw egg with hamburger meat, "to keep it all together." He then molded six big, thin patties and set them aside. Brian acted as his sous chef and chopped onions, fresh feta cheese and sundried tomatoes. As he diced the flavor-filled ingredients, Brian began to wonder what was in store. Then, as Ian began loading chopped feta and sundried tomatoes between two of the thin patties, it became clear...this was gonna be a great meal.

The burgers were cooked in a pan...but they were not alone. Freshly cut onions joined the red meat in a bath of steaming hot barbecue sauce.

After the meat was cooked to perfection...it was chow time. Ian's first meal was relatively inexpensive, tasted like it was from a popular downtown eatery, took around 25 minutes to prepare, and was gone in about 2 minutes of pure satisfaction.



The ease of this meal received 5 out of 10 Spatulas (1=Simple; 10=Daaaaammmnnn)



Ingredients:

• Fresh feta cheese
• Sundried tomatoes
  
• Lean hamburger meat
• One white onion
• Onion buns (a must!)

Meet the Rook Cooks - Ian

I am a 21-year-old from God’s one true gift to the world, Castle Rock, Colorado. I have recently moved up to the Emerald City in search of friends, fun, and let’s be honest…a good paying job. Excluding my 6-month study abroad experience in Wellington, New Zealand, this is the first time in my life that I haven’t been able to turn to the food court for a quick and easy meal. As fate would have it, I have found two roommates that, while new to the whole cooking thing, are fully dedicated to achieving culinary excellence. Together we plan on bringing our culinary skills to nothing short of perfection, using only each other’s inspiration to get there. With my study abroad experience, I feel that I’ll be bringing heaps of culture to the kitchen to help us accomplish the mission. In addition to the world of New Zealand cuisine, I had the honor and privilege of being raised by a mother who makes Mexican dishes even better than what you find south of the border. Surely my eclectic and international sampling of the culinary world will be an inspiration for meals to come.

Meet the Rook Cooks - Trevor

I am a 22 year-old from Pend Oreille County in NE Washington (ever heard of it...I didn't think so). Now that I've graduated...no longer can I eat the gourmet cafeteria food provided at the University of Puget Sound. No longer can I spend all of my meal points on pizza and other snacks in the infamous "Cellar" in the basement of the Student Union Building. With both of these options terminated, I did what any 22 year-old would do...I begin to explore Seattle's finest fast food establishments. Sure this was great for the first three weeks, but as my bank account began to dwindle and the scale began to rise, I realized that something had to be done. Growing up in NE Washington, cookouts with family and friends were a way of life. I've had the rare opportunity to witness poetry in motion as my parents and grandparents crafted delectable meals in our very own home. With this in mind, I look forward to bringing a little bit of "country flare" along with some exotic new dishes to our, as well as your recipe book. Let the good times roll!!

Meet the Rook Cooks - Brian

I am a 22 year-old Portlander living on my own for the very first time. I just graduated from the University of Puget Sound in Tacoma, WA a few weeks ago and I'm out in the real world trying to keep it real. Now that I can't just stumble down to the Student Union to get a good meal, I've found myself falling in love with the culinary arts while trying to sustain life. I'm a perfectionist and will keep adding different flavors until it is just right. I love modifying an everyday dish and turning it into something interesting and unique. I grew up with an incredible cook of a mom and a family that enjoys great food. I'm excited to get new ideas from all of you as we share our exploratory journey.

An Introduction to the Rook Cooks

Hello,

Welcome to our brand-new blog. This blog will provide its readers with three exciting new recipes to add to their culinary repertoire as we enter these unchartered waters as well. We're three early-twenties not-so gentle-men who are living on Queen Anne Hill of Seattle and attempting to eat delicious, relatively healthy, affordable cuisine. We will feature each of the nightly dishes through photography, inspirational praise, recipes, and approximate costs. We hope you enjoy what you see and will add recipes of your own.