Tag Archives: kens kitchen

Playing “Master Chef” On Easter Sunday 2014

I periodically like to share my cooking adventures and experiments here on the Piercing Ken blog and since this Easter was going to find me all by myself with no real plans to visit anyone, I would be left to my own devices in the kitchen. Oh don’t feel bad about that disclosure because I had two back to back killer Metal concerts to cover for PiercingMetal.com on Friday and Saturday so I was looking forward to the quiet time and seeing what I could find in the apartment to cook up. When I realize that I had one of those frozen turkey loafs in my freezer, it was time to use it.

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To Quickly Cook A Quality Culinary Concoction

I’m pretty sure that I had made something similar to this and shared it here with you on the blog but since this was slightly different I decided to share it just the same. I’ve no real name for the dish so if you come up with something that works I might just give you a toast and shout out.

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The Exploding Omelet: A Variant Kind

Many of my friends know of my absolute appreciation for the comic book medium, and so many of those have variant to their covers when they get released so I felt that it would be a good time to do the same thing with a not too long ago posted recipe. I recently tossed together “the Exploding Omelet” as my title and here is the variant to that original theme. I also decided to share some of the preparation steps and visuals with you this time around. Let’s go. This recipe begins with two eggs, a couple of slices of hard salami and pepperoni, jalapeno peppers, a mushroom and a slice of American cheese.


Continue reading The Exploding Omelet: A Variant Kind

Voila! The Exploding Omelet….

It had been awhile since I did anything for this category on the PiercingKen blog, so I decided there was no time like the present. I had been rocking at three consecutive nights of Metal shows and awoke ravenous not too long before this posting and decided to do a little something different from making an omelet.


This time around I took a couple of eggs, a giant mushroom and a few slices of pepperoni since I just love the stuff and rather than slowly and carefully prep each piece and assemble them as I went along, I opted to toss it all in the pan together and cook it up. The end result looked like the aforementioned omelet had exploded. Tada.

Of course since I also have a great appreciation for cheese a single slice of American was added along with a healthy dose of hot sauce and the pictured wheat toast. This took five minutes to do. Give it a try sometime. Bon appetit.

Spiced Chop Meat w/Mushrooms & Black Beans

I felt like cooking up a little something today and decided that using some of the stuff that I had on hand in the kitchen and pantry would be a very good idea. With that in mind I took the chopped meat out of the freezer and decided to go from there and see what I could come up with. There was an extra can of Goya Black Beans in the cabinet (and while I like having them on hand I didn’t need as many as were stockpiled). Then I realized it might be wise to use the recently opened package of mushrooms since they tend to turn a lot faster on the warmer days. My goal was to spice this mixture up but since I had half a package of the Ortega taco building kit I just used that. It would work under the circumstances.

Step One: Brown the chop meat, drain some of the drippings. The rest will be absorbed by the beans and mushrooms.
Add your spice mixture.
Add the beans and mushrooms and cook them all together for a few minutes. Done.

Here is the mixed up ingredients after being cooked up together. I apologize for no real preparation photos in this one, but there was really no need to. I’ll line them out before closing up on this little piece since they were easy and quick for anyone to put together.

I decided to take this concoction and use it between Pita bread and then run with your standard taco ingredients of tomato, lettuce and some cheese. I doused it with hot sauce but not the pepper water of tobasco but instead used the John’s Red Hot brand which I find to be a little richer in taste. Of course I would gladly try any number of the different sauces that some of my friends have launched on the side but I didn’t have any of them on hand. The photos below show the finished product minus the sauce. Taking the photos after adding the hot sauce might have been a little messy.

1LB Chopped Meat
2 segments from a garlic clove
1 Package of Mushrooms
1 Can of Goya Black Beans
Spice Of Choice

Preparation and Cooking Time: No more than ten minutes.

Oh yes and before I forget, you can even use this mixture with a Spanish rice or the Zatarain’s dirty rice which I absolutely love. It would work out being laid over the top of the rice or even blended in with it. Whatever you prefer. OK that’s all I have for you right now.