Professional Kitchen = mail order business?

Hello to my new follower, Annie. Glad you're going to follow along.

I have been thumbing through my new Michael Symon cookbook - "Live to Cook." I also watch his every move on his TV program - "Cook Like An Iron Chef." This guy is phenomenal and he makes it seem so easy. The ingredients that he chooses to blends together are very inspiring.

In fact I made a dish inspired by Chef Symon tonight for dinner. I sauteed some veal liver and hot Italian sausages with some red onion, Kosher salt and crushed black pepper and set it aside. I then mixed chopped roasted red peppers with green olives stuffed with pimento and some capers and set that aside. I grilled some whole wheat pita bread and used that for a base on the plate. I placed some liver and sausage and onions over the bread and topped it with the pepper/olives/capers mixture. I added some sour cream and sliced raw red onion for a garnish. As a second dish I made a salad with feta cheese, tomatoes, croutons and Caesar dressing. For a fun appetizer I took some seasoned pita chips and melted feta cheese over the top to make some Greek Nachos. These dishes were so delicious, full of flavor, simple to make and beautiful to look at. Aaron (my husband) was licking the sautee pan!

I have never used liver in that way before, but it was so easy and fun to make. And with my anemia, my body appreciated the iron.

I'm getting very anxious to see my professional kitchen materialize. We have our Viking 6-burner stone, our Samsung french door refrigerator (the one with the blue light), and our Samsung dish washer in our garage. The Viking microwave/convection oven is on order. (All stainless steel). We've purchased a coffee/espresso combo machine and a coffee grinder, a pizza stone and peel from AKitchen.com - a professional restaurant supplier. We also purchased a stainless steel 4-slice toaster that has a blue digital light and defrost option, a grill/griddle for our middle 2 stove burners, a grill press, a double basket deep fryer with a funnel and strainer and a cook book holder. I'm hoping to begin cooking with all my new equipment in about a month or so. First dish? Chicken Paprikas a la Dolores Hattie Langlois! We're going to put her urn on the counter next to the stove for inspiration!!!

FOOD FOR THOUGHT:

Aaron has been encouraging me to start a mail order cooking service. I would cook all my own recipes and freeze them, then ship them out overnight in dry ice. Hmmm, not a bad idea at all. I must contemplate this...