You probably don't know this but I'm an Oil Tycoon. I'm right there with T. Boone Pickens, John D. Rockefeller, J. Paul Getty, and H.L. Hunt. I guess I'm going to have to start calling myself D. Mack Oates. I actually own part of an Oil well. Yep Exxon depends on me. Remember when Gas was $4 and then all of a sudden it came back down to $1.25? That was me. I told them to get my oil well wide open... Really, my part of the Oil well that I own doesn't make enough gas to run my motorcycle. I get a check every 3 or 4 months for $126.87. Right now that will almost cover 2 weeks of gas. When gas was $4 it would have covered one fill-up.. A long time ago my Grandfather went in with the rest of his family, 3 brothers and a sister, and bought this Oil Well. It must have been in the 1930's?? It was back when oil wells were everywhere in Texas, people had them in their back yards. I'm sure they made a bunch of money on it. But since then the oil rights have been passed down through at least 3 generations and in some cases 4 or 5. So now there are over 100 owners, maybe 200. Nobody makes any real money any more. The problem is that nobody wants to sell their part, not to the Chesapeake Oil Company (who has offered to buy it) and not to each other. We're all related, but we're related 10 times removed. I have never met any of the other owners except my own brother and sister and my Aunt and her kids. I'm not sure why we're hanging on to it. I guess they think that one day we'll all be rich, or maybe they just like the idea of owning an Oil Well, or maybe its family heritage? I don't know, I don't even know where it is. When Chesapeake offered to buy it a few years back, my cousin said we needed to hold on, he's the closest thing we have to an oil expert because he once did some shallow oil drilling on Oklahoma. So here I sit with my $126.87, holding tight, Oil Tycoon. When people ask me how many barrels my well puts out I tell them "Untold amounts"... It's a gusher!!!
God's like that, only reversed: Even us little guys are Tycoons to God. You're as connected to God as St Paul. You're as important to God as the Pope. You're as much a part of God's plan as Billy Graham. You have as much of a role in God's history as Moses or Abraham. God will change people's lives through you.. Watch! You're here for a reason...
Cooking 220 - 2 pans, 2 burners, 20 minutes:
Last week I told you how to do this with fish. This time we're doing desert. If you are worried about finding parchment or how to fold it, don't. This is not hard! If you want, use a big square of aluminum foil. Put the food in the middle, fold it over and fold up the open 3 sides.. makes a packet. Then put that in the oven. This is actually the way Jean-Louis Palladin did it at his restaurant, Palladin, in Washington D.C. And he's one of the Hoityest Toityest chefs ever.
Here's Gordon Ramsay's "Oven-Roasted Caramel Bananas en Papillote" This makes 4 servings and it is stunning!!:
1 / 4 C light brown sugar
4 tbls butter
1 / 2 c Cream
2 cloves or a pinch of ground cloves (see note below)
4 stems of lemon grass (see note below)
(Note: if you don't have whole cloves or lemon grass, use 1 / 4 tsp
cinnamon and a pinch of nutmeg…. A pinch of cardamom works well as a
replacement for the lemon grass….. just don't let the cloves and lemon
grass stop you from doing this …. A teaspoon of maple syrup would work
Crème Fraiche or vanilla ice cream.. (easy Crème Fraiche = half cream + half sour cream: mix it up)
4 pieces of 8x12 parchment or foil
First make caramel sauce: Be careful with this!!! Melted sugar is very hot and it sticks to you. Don't put your finger in to taste it or lick the spoon!! (((All kids out of the Kitchen... BE CAREFUL)))
Put the brown sugar and a tsp of water in a sauce pan and heat it on high. When the sugar melts, give it 3 - 5 more minutes on the heat and it will turn light brown. (don't go too long or it will burn and taste bitter. Sooner is better than later.. it will continue to cook even after you take it off the heat).
Take it off the heat and stir in the butter. (it may bubble, it's OK) Then stir in the Cream. Add the cloves or cinnamon or nutmeg or maple syrup or cardamom or whatever you're using (lemon grass comes later).. and set it aside to cool..
Preheat the oven to 400 degrees and get your 4 pieces of foil or parchment ready.
Heat a non-stick pan.. cut the bananas in half long ways and dust them with the powdered sugar. When the pan is hot add the bananas cut side down. The powdered sugar will caramelize on the bananas. Don't let it burn, this just takes a few seconds on each side. If you have to do this in batches, wipe out the pan after each time or the sugar will burn and make the bananas taste burned.
Place 4 banana halves on each piece of foil or parchment.
If you have lemon grass, cut it to fit in the foil packet and whack it with the back of your knife in several places (you'll smell the lemon). Then cut some slashes in it… put this in with the bananas..
If you used whole cloves, remove them from the sauce. Spoon some of the sauce over the bananas in each packet.
Fold the foil or parchment in half and fold the 3 sides together. (you can also use the "D" method, it looks better. see below).
Put the packets on a baking sheet. (if you used parchment, dust the top of the packet with some powdered sugar (looks really cool when it comes out). Put them in the oven for 7 - 10 minutes. If you use parchment with the powdered sugar on top, it will puff up and turn brown..
To serve, put each packet on a plate and slice the top open. Serve with Crème Fraiche or Vanilla ice cream.. Remember it's hot and steam will come out when you slice it open .. eat it right out of the packet..Don't eat the lemon grass ..
(((D-Method: Get a piece of parchment paper (you can get this at the grocery store) about 8"x12". Fold it in half so that it's 8x6 folded. Then cut around the open side to form the shape of a "D"… kinda like you used to do when you made a heart for Valentines in grade school. Put whatever you are cooking, fish, veggies, dessert... on one side of the fold and fold it back over to form the "D". (This is where the kids come in, they can do this) Starting at the fold (straight side of the "D") make a 1 inch fold about ¼ inch deep along the curve of the "D".. You will move around the curve of the "D" folding 1 inch at a time so that when you finish, you'll have a closed package, still in the shape of a "D" with lots of little folds around the curve. Put it in the oven and bake. Move it to a plate, slice it open (lots of hot steam, be careful) and eat it right out of the parchment. it's a great presentation. )))