Sunday, February 22, 2009

Spicy Guinness Mustard

1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)


1⁄4 lb. aji dulce chiles, Jalepenos or Italian frying peppers,
stemmed, seeded, and roughly chopped
1/2 bunch cilantro
1/4 bunch flat-leaf parsley
1 medium yellow onion, roughly chopped
1 medium green bell pepper, stemmed, seeded,
and chopped
1 clove garlic
1 tbsp. vegetable oil

1. Combine all the ingredients in the bowl of a food processor and purée, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.

Monday, February 16, 2009

I advanced to Iron Chef Final !!!!!!!!!!!!!!!!!




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My Seafood Battle Menu
Scallop,Yuzu Hogwash on English Cucumber Cup
De-constructed Chowda. Pan Sear Blue nose Bass, Lemon,Thyme and Crab Chowder served with Bacon fat Fried Potatoes and Micro Italian Parsley. Unfortnately due to transferring to Google SF Office I was not able to go to the final. They put the opponent i beat in the semi finals through and he ended up winning the final.Good job Jacinto.

Saturday, February 7, 2009

Lager Batter

1 c AP Flour
1 t B Powder
1/2 C cornstarch
1/2 c sparkling water
1/2 c lager
2 t salt
1 t sugar
1 t oil
pinch of cayenne

Kevin San's Ancient Korean Short Rib Marinade.

soy sauce - 2 cups
water - 1.5 cups
puree the following 4 items
1/2 kiwi
2 asian apple pear
1 head of garlic
1 onion
2 t ginger powder
1 t black pepper
3 C sugar
2 C corn syrup
2 T Sambal Oelek

Chocolate Frosting

1 can organic condensed milk
6 ounces melted bittersweet chocolate
1/4 teaspoon salt
1.5 tablespoons aged sweet vinegar (Elixer, balsamic, vin cotto, etc)

Combine all four ingredients in a mixing bowl and whip to a spreadable texture. The frosting is a bit sticky and will firm a bit as it sits, so use it immediately.