Don't Mess with me!!!!

 

Pinting it up at Sierra Nevada Brewing Company, Chico.

Pinting it up at Sierra Nevada Brewing Company, Chico.

New Years Eve 2008 and Jimmy's Birthday at Zuni Cafe 2008.

New Years Eve 2008 and Jimmy's Birthday at Zuni Cafe 2008.

Sabine's Jamaican Birthday Party.

Sabine's Jamaican Birthday Party.

Eddie's Birthday Party. Celebrate The Spud!

Celebrate the Spud! Eddie O's Birthday

Hana Hayes First Dinner Party.

Hana's First Dinner Party.

Eating at home back in the day in Charlotte

Sweet Potato Puree, Cornmeal Crusted Scallops, Braised Chard & Chipotle & Molasses Glaze.

$1500 Mai Tai from SF Chronicle last week.

I found myself in the Merchant Hotel in Belfast recently. It's a very fine hotel indeed. I'm tempted to say that it's posh and elegant and opulent and splendid and sumptuous and swank because it's all of those things, but there's something special about the Merchant that makes you forget that you're in a highfalutin joint - the atmosphere there is just about as down home and friendly as you'll find in any neighborhood tavern. You tend to forget your surroundings and just get on with having a great time when you're in the bar there.
On my third evening in Belfast I arrived at the Merchant's bar to meet up with my cousin and his son, who had popped over to Belfast from England to hang out with me for a few days; an old friend from New York was there and a few newfound Belfast bartender types were in attendance, too. I was about to order my usual Manhattan when Sean Muldoon, the beverage manager at the Merchant, suggested that I have a mai tai instead.
I had a mai tai the likes of which you won't find anywhere else in the world. It was whipped up for me by Jack McGarry, a splendid specimen of a Belfast bartender. The drink was heavenly. Just heavenly.
What makes the mai tai at the Merchant Hotel so special? Well, for a start, they charge 750 pounds sterling for it. Call it 1,500 bucks. Why? Because the Merchant Hotel is the only bar in the world that has a bottle of the original 17-year-old J. Wray & Nephew rum that Victor J. "Trader Vic" Bergeron used when he created the drink in 1944.
I doubt that many of you will be dashing off to Belfast to buy yourself one of these mai tais, though if you find yourself in that part of the world I highly recommend that you stop in at the Merchant Hotel. But to save you the trouble of going to the bar for a drink, here's a mai tai recipe, based on the original, that you can make at home.
I chose rums that, when mixed, come close to replicating the powerful punch, and the soft vanilla notes, of the original bottling that Trader Vic used, and instead of curacao, I went for Grand Marnier - the rich sweetness in this liqueur negates you having to make the rock-candy syrup that Bergeron called for in his recipe. Orgeat, an almond syrup with rosewater accents, isn't the easiest thing in the world to find, but nor is it impossible - Torani makes a good bottling that can be found via any decent search engine.
One question did come to mind as I left the bar that night. What's a fair tip on a $1,500 cocktail?
Mai tai
Makes 1 drink
1 1/2 ounces 10 Cane rum
1/2 ounce J. Wray & Nephew overproof rum
1/2 ounce Grand Marnier
3/4 ounce orgeat syrup
1/2 ounce fresh lime juice
1 mint sprig, for garnish

Instructions: Fill a cocktail shaker two-thirds full of ice and add both rums, Grand Marnier, orgeat syrup and lime juice. Shake for approximately 15 seconds, strain into a crushed-ice-filled old-fashioned glass, and add the garnish.

J and L Catering. The Dream Team.

Old Style Pics !!!!!!!!!!!!!!!!!!!

Will Cook for Art.

I acquired this lovely painting from my good friend Moni at Ducks Nest for Howards Birthday Party. Lovely Painting.

Ensuring the Future of Food!!!!!!!!!!!!!!!!!!

http://www.youtube.com/watch?v=ok3ykR2GHCc&fmt=18

Chimichurri Sauce or as I call it Jimmychurri Sauce.

This garlicky sauce from Argentina is great spooned over Grilled Meats. yield: Makes about 1 cup


1 cup (packed) fresh Italian parsley
2 Jalepenos seeded and diced
1/2 cup olive oil
1/3 cup red wine vinegar
2 Limes Juiced
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled and minced
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine the garlic, jalapeno, lime juice and vinegar in a bowl. Stir in the parsley, cilantro, and remaining ingredients. Whisk in the olive oil and season with salt and pepper.

20 Wines for $10 or Less

Whites
Bianchi 2007 "Elsa" TorrontésArgentina $8 A distinctive varietal, Torrontés is characterized by intense fruity-floral aromas.

Columbia Crest 2007 Grand Estates ChardonnayWashington $8 An elegant wine, rich with apple, pear, and a hint of oak.

Fish Eye 2007 Pinot GrigioCalifornia $8 Tropical fruit and intense citrus dominate in this dry, food-friendly Pinot Grigio.

Domaine de Bernier 2006 ChardonnayFrance $9 This excellent Chardonnay from the Loire Valley is rich with grapefruit and lemon.

Veramonte 2007 "Reserva" Sauvignon BlancvChile $9 Fruity and zesty, this has melon and lemony flavors with herbal notes and bright acidity.

Brancott 2008 Marlborough Sauvignon BlancNew Zealand $10 Grapefruit, tropical fruit, and grassy flavors accent this wine from the Marlborough region.

Domaine La Hitaire 2007 "Les Tours"France $10 This crisp, dry vin de pays ("country wine") from Gascony is a blend of less-familiar varietals, such as Ugni Blanc.

Ponte de Lima 2007 "Adamado" Vinho VerdePortugal $10 This young white is fresh with lime flavors and herbal aromas.

Tintero 2007 Moscato d'AstiItaly $10 This sweet, low-alcohol wine from Piedmont has citrus zest, pear, and apricot flavors.

Wolfgang 2007 "Concerto" Grüner VeltlinerAustria $10 In this versatile wine, ripe citrus flavors carry a hit of peppery spice.

Reds
Archeo 2006 Nero d'AvolaItaly $4 A favorite from Trader Joe's, this rich, earthy red with dark fruit has an oaky finish.

Banrock Station 2006 ShirazAustralia $5 Big flavors and a low price tag are a winning combination in this fine red with ripe plum and black-cherry flavors.

Bianchi 2007 "Elsa" MalbecArgentina $8 Argentina has become known for its big-value Malbecs: Here, blackberry and plum flavors are matched by a spicy finish.

Budini 2008 MalbecArgentina $9 This big wine is characterized by black cherries, blackberries, and spice.

McManis Family Vineyards 2007 Cabernet SauvignonCalifornia $9 Blueberry, blackberry, and chocolate flavors balance this Cabernet's spicy notes.

Monterra 2005 MerlotCalifornia $9 A rich Merlot with a hint of chocolate.

Di Majo Norante 2007 SangioveseItaly $10 Blackberries and spice with violet aromas make this an appealing wine to pair with the robust flavors of this time of year.

Eguren 2006 TempranilloSpain $10 for 1 liter From the Castilla y León region, this full-bodied red is loaded with raspberry fruit.

Goats Do Roam 2006 RedSouth Africa $10 This Rhône-style red has soft tannins, black-cherry fruit, and a spicy finish.

Vigne & Vini 2005 "Schiaccianoci" Negroamaro del SalentoItaly $10 This rustic red from Puglia shows concentrated, earthy flavors that are balanced by aromas of spice.

Chili Cheddar Shortcakes

1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
2 jalapeño chilies, seeded and minced
1 cup sour cream

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.

Horseradish Cream Sauce

1 cup sour cream or Creme Fraiche
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Mushroom Duxelle

3 tablespoons unsalted butter
1/2 c minced Shallots
5 sprigs of Thyme Chopped
1 pound mushrooms, Small dice
1 tablespoons White Truffle oil (optional)
1/4 cup heavy cream
1/4 c White wine, Sherry or Maderia
S & P
Saute Shallots in Butter until soft then add Mushrooms & Thyme and continue to saute for a few mins more. Add Wine and reduce. Add Cream and reduce until desired consistency. Season and finish with Truffle oil.

Shallot Jam

1 1/2 lbs shallots, peeled
1 1/2 cups sugar
2 cups Sherry vinegar
1/2 cup Red wine
2 tablespoons kosher salt
2 bay leaves
3 sprigs fresh thyme

Slice the shallots. Mix sugar, 1cup water, vinegar, wine, & salt in a large saucepan. Place over low heat; stirring often to dissolve the sugar. Add shallots, bay leaves, and thyme.
2Raise heat to medium-high; bring mixture to a boil. Lower heat; simmer for 1 1/2 hours, stirring often.
3Remove from heat and allow to cool. Serve at room temp., or store chilled up to 2 weeks.

The Most Labor Intense Burger EVER! PART 2.

So here it is. I served my Braised Short Rib Burger wrapped in Caul Fat with Brioche Bun, Truffle Aioli, Irish Bacon & Cashel Blue Cheese. AWESOME!!! Also some Tri- Color Roasted Cauliflowers at Pintxo.

Miracle Cure or Just Salt Water?

Mainstream food punditry maintains that brining the turkey practically guarantees a moist, tender roast. I agree, it does. But I’m still a no-briner.
Brining has plenty of advocates, and understandably so. It’s a flexible technique that makes a remarkable difference in the moistness of the meat, especially the breast. All you have to do is dissolve a few tablespoons of salt in a few quarts of water, keep the turkey covered with the solution for a few days, then let its surface dry out uncovered for a day or two before roasting.
What simple brining does to meat turns out to be complex and pretty cool. The main driving force is osmosis, the natural shifting around of water and substances dissolved in it so as to even out any imbalances in their distribution. Meat contains a lot of water and very little salt. When we first immerse it in salty brine, salt moves from the brine into the meat, and water from the meat into the brine. The meat becomes saltier and drier.
But then the salt begins to modify the meat. The sodium attaches to the long, intertwined muscle proteins and causes the proteins to push apart from one another. This makes room for more water, and salt, and weakens the muscle fibers. The water flow reverses, so that water and more salt move from the brine into the meat.
All this shifting around takes time, especially in a cold refrigerator. In one laboratory study, little meat logs about a half-inch square and an inch long were still gaining weight after three days in the brine.
Brined meats end up gaining 10 percent or more of their original weight in water and salt. Then when they’re cooked to well done, their swollen muscle fibers can lose moisture and still have enough left to seem juicy. And the weakened fiber structure makes them seem tender as well.
So what’s not to like about a brined turkey?
To begin with, the unrelenting saltiness, which it shares with its commercial cousins, the so-called “moisture-enhanced meats.” These ready-to-cook supermarket roasts can be up to 10 percent brine, with eight times the sodium content of the original meat. And saltiness doesn’t necessarily enhance turkey flavor. When I made two turkeys and compared brined and unbrined breasts side by side, the unbrined meat tasted meatier, more intensely turkey-like. That’s not surprising, because the added juiciness of brined meat comes from tap water, not the meat itself.
Worst of all, you can’t use a brined turkey to prepare one of the highlights of the Thanksgiving meal: gravy. Roast a plain turkey and you end up with a panful of browned turkey juices, which you can defat and deglaze and aromatize into a delicious pan sauce. But juice up the turkey with tap water and salt, and its drippings become too salty to use.
The best way to keep an unbrined turkey breast moist is to cook it separately, gently and precisely. It’s just done at around 145 degrees, and getting dry at 155.
But to me Thanksgiving is an occasion for roasting the whole bird, and as unfussily as possible. I’ve tried many methods for keeping the breast meat under 155 degrees while getting the tougher legs to 165 degrees and up. None has worked reliably.
So I’ve shifted tactics. Instead of trying to avoid what’s pretty much inevitable, I try to make the best of it. My current approach takes its inspiration from the world of barbecue and its ways of dealing with well-cooked meat. In particular, pulled pork.
Roast an unbrined turkey as you wish. While the turkey rests, make a delicious pan sauce from the drippings. Keep it runny. When it’s time to carve, start with the breast. Either slice it very thin, to an eighth of an inch or less, or cut thick pieces and pull them to shreds, to create as much surface area as possible. Then turn and coat the meat thoroughly with some of the pan sauce, and keep it warm while you carve the leg and thigh.
Unlike casual last-minute saucing at the table, an extended and intimate bath gives the sauce a chance to penetrate into the meat’s smallest crannies and seams. The meat fibers may have been cooked dry in the oven, but they end up on the plate with abundant moisture clinging to them.
And it’s their own meaty moisture, genuinely enhanced.

Google Cooking Competition Pulls ‘Top Chef’–Worthy Judges

Google has some serious pull with chefs — in the past they’ve gotten Anthony Bourdain, Ferran Adrià, Masaharu Morimoto, Marco Pierre White, and Mario Batali to sit around shooting the shit with employees. So we’re impressed but not exactly shocked to hear that the company, in planning a charity cooking competition for its office drones, has managed to snag judges no less prestigious than Martha Stewart, Marcus Samuelsson, Marc Murphy, Top Chef’s Dave Martin, Rick Smilow (president of the Institute of Culinary Education), and Susie Fogelson (V.P. of Marketing for the Food Network). A hundred bucks says they get Jean-Georges to cook for the holiday Christmas party.

Short Ribs.

Double cut short ribs with red miso and Dr. Pepper marinade. Originally we worked root beer into the marinade though the complex flavor of the Dr. Pepper blends quite well with the red miso. We added a splash of brewed coffee to round out the mixture and then allowed the ribs to marinate for three days. Once the ribs were marinated we cooked them sous vide for 24 hours at 65 degrees C. While the steps are time consuming they are currently worth the efforts

Smoked Beer at Suppenkuchen SF.

Great Brunch beer find it at http://www.schlenkerla.de/indexe.html

Old Knights Catering pics on the wall from 1994.

This was my first job in the US. Napa Valley Lunch for 1000 Guests with Chef Boy Mc Govern.

old Pintxo Pics

Dessert & Cheese Station.

Eddie using protection

Pushing some fat.

Kev and his Halibut Skin.

Saul " The Reciever" He aquired that name before he got into food?????????????

Fresh Kaffir Lime.

My Sous Chef/ Abalone Fisherman John Hayes.

Sea Urchin and Crabs.

This is one of his many catches that we have shared together.

The Most Labor Intense Burger EVER!!!!!!!!!!!!!!

The name is Braised Short Rib Slider. The Googlers shall be hounding on them tomorrow. Let me start with 40lbs Browned Short Ribs, Mirepoix, Herbs, Aromatics and 2 bottles of Red Wine and Braised for 14 hours. Pull meat apart and mix with 20lbs of raw Ground Beef, Minced Shallots, Thyme, Garlic, S&P. Form patties and encase with Caul Fat. Grill or Sear served on Brioche Buns with Sweet Potato Shoestring Fries & Truffle Aioli. Here is the product in the raw form.

The Hamburger Fatty Melt

Pan-Seared Petrale Sole with Local Winter Vegetables

4 (6- to 8-ounce) fillets Petrale sole*
3 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons olive oil
2 small leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
1 bunch broccolini (6 to 8 ounces), quartered
1/2 cauliflower Florets
1/2 pound green beans, trimmed
*Lemon sole, gray sole, or flounder may be substituted.

Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 2 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.

Buttermilk, orange and cardamom ice cream

There's something about the tang of this buttermilk and the fragrance of the oranges that reminds me of cheesecake.

250 ml whole milk
finely grated rind of 2 oranges
1/2 cup sugar
1/2 cup vanilla sugar
1/2 teaspoon ground cardamom
1 Tablespoon orange liqueur (I make my own by stuffing a vodka bottle with lengths of fragrant orange rind...)
1 whole egg
600 ml buttermilk

combine all ingredients but the buttermilk in a medium saucepan. Use a heavy duty immersion blender to thoroughly blend everything. If you use a wimpy one, the egg won't get totally combined with the milk and you'll end up with lumpy custard. Heat over medium low heat stirring frequently, until it begins to thicken. Pour in the buttermilk and thoroughly blend again. Continue to heat for a few more minutes, blending at the end.
Pour into a metal bowl and apply cling film to the top of the mixture. Chill for at least 2 hours.

Sticky Toffee Pudding

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan
1 cup self-rising cake flour plus additional for flouring pan
1 cup pitted dates (5 oz), finely chopped
1 1/4 cups packed dark brown sugar
1 large egg

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes.
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well.
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover.
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.
Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately.

Teriyaki

1/2 cup soy sauce
2 teaspoons dark sesame oil
2 oranges, juiced
2 tablespoons honey
2 tablespoons ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted

Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.

miso glazed salmon

1 lb of Salmon Fillet
3 Scallions Chopped
1 cup White Miso
1/2 cup of Sake
3 Tablespoons Brown Sugar
1 Tablespoon of Soy Sauce
1 Teaspoon of Mirin Vinegar
1 Teaspoon of Sesame Oil

In a saucepan, heat all ingrediants together and bring to short simmer. Turn heat off and let stand until cooled.Rub salmon with 1/4 teaspon of sesame oil and set aside.Once cooled, put 1/2 cup of marinade aside pour sauce over the salmon and place in a shallow dish in the refrigerator for 1-2 hours (may be made a head of time and marinated for up to 6 - 8 hours)Pre-heat broiler. Add salmon skin side down in the broiler and brush or spoon the set aside marinade onto the salmon.Broil for 7-8 minutes, pouring the rest of the marinade onto the salmon. The salmon should have a dark glaze on the top.Take out of the oven and garnish with chopped scallions. Serve with Coconut Rice and Asian Cucumber salad.

Creme Fraiche

1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk

Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days

Creme Fraiche Frosting:
In bowl of electric mixer, with whisk attachment, beat the Creme Fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.

Traditional Indiana Persimmon Pudding

• 2 cups persimmon pulp
• 2 eggs
• 1 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 6 cups milk
• 1 tablespoon butter

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

Tasty Bacon Floss. Yum!

http://www.mcphee.com/items/11847.html

Heather's Momma's Killer Pumpkin Pie...

This is the best Pumpkin Pie I have had to date. Thanks Ladies!!!!!!!!

Preheat oven: 425

Combine:
1 15oz can pumpkin
1 can Eagle Brand condensed milk
1 egg
3/4 teaspoon cinnamon
1/2 teaspoon each: ginger, nutmeg, salt
Mix well and pour into prepared (uncooked) pie crust;
Bake for 15 minutes, take pie out of oven and add topping (below).

Reduce oven heat to 350

Mix: 1/4 cup brown sugar, 2 tablespons flour, 3/4 teasponn cinnamon; cut in 2 tablespoons cold butter; stir in 3/4 cup chopped pecans and crumble all over pie.

Bake 40 mins or until set.

Roasted Pecan, Cranberry & Sausage Dressing

Serves 8-10

Watch the top and edges of the brioche so the dressing doesn't get too dark. You can cover with foil until the dressing is moderately warm, then remove the foil to crisp the top.

• 7 to 8 ounces unsalted butter
• 2 loaves brioche, about 1 pound each
• 2 to 3 tablespoons turkey fat reserved from gravy or substitute butter
• 1 pound uncased mild pork breakfast sausage
• 1 large yellow onion, finely diced
• 8 ounces celery, about 6-8 stalks, peeled and finely diced
• 2 cups whole milk
• 2 cups low-sodium chicken broth
• 4 ounces pecans, about 1/2 cup, chopped
• 4 ounces dried cranberries, about 1/2 cup, chopped
• -- Large pinch Bell's Seasoning or other poultry seasoning
• -- Kosher salt and freshly ground pepper to taste
• -- Leaves from 1/2 bunch parsley, minced
• -- Leaves from 1/2 to 1 bunch sage, minced
• -- Leaves from 1/2 to 1 bunch thyme, minced

Instructions: Preheat oven to 350º. Heavily coat a 9-by-13-inch ovenproof casserole dish with 2-3 ounces of the butter; set aside.

Cut brioche into 1-inch cubes.

Add reserved turkey fat or butter to a large saucepan over medium heat. When hot, add sausage and brown, breaking sausage up into very small pieces. Add 4 ounces butter, cut into pieces. Add onion and celery and cook until soft, stirring frequently. Add the milk, chicken broth and remaining 1 ounce of butter; bring to a simmer. Stir in brioche cubes, pecans and dried cranberries. Season to taste with the poultry seasoning, salt, pepper and herbs.

Firmly pack into the buttered baking dish. Bake until hot and crisp, about 30-40 minutes.

Pumpkin Custard Pie with Green Cardamom Ice Cream

Serves 8-12

• The pie dough
• 21/3 cups all-purpose flour
• 1/4 pound cold butter, cubed
• 1/4 pound shortening
• 1/2 cup ice water
• 2 teaspoons kosher salt
• The pumpkin filling
• 2 cups pumpkin puree, fresh or canned (if fresh, finely pureed and passed through a food mill or strainer)
• 2/3 cup maple syrup
• 11/3 cups heavy cream
• 2/3 cup whole milk
• 5 eggs
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/3 teaspoon nutmeg
• 1/3 teaspoon ground ginger
• 11/3 teaspoons cinnamon
• -- Green Cardamom Ice Cream (see recipe)

For the pie crust dough: Preheat oven to 350°. In a small mixing bowl, add flour, butter and shortening. Mix with a fork until you achieve a cornmeal-like consistency. Add ice water and salt, and mix together with hands until combined. Turn out onto a flour surface, form dough into a disk, and wrap in plastic. Allow to rest for 1/2 hour.

Roll out dough to about 1/8-inch thick and place into a 9-inch pie pan, crimping the edges decoratively. Cut parchment paper into a circle the size of the bottom of the pie pan and place on top of the dough. Fill pan halfway with dried beans. Bake in the oven until crust is golden brown, about 35 minutes. Remove the parchment and the beans and allow the crust to cool completely.

For the pumpkin pie: Heat the pumpkin puree in a stainless-steel pot over medium-low heat. Add maple syrup, cream and milk, and stir until combined. Bring just to a simmer. Meanwhile, in a large mixing bowl, whisk eggs and sugar until well combined. Add flour and spices and whisk all lumps out. Slowly add the warm pumpkin mixture, whisking constantly. Pour into the prebaked pie shell and cook at 375° for 45 minutes or until outside is set and middle is a little jiggly. Serve with Green Cardamom Ice Cream.

Per serving: 475 calories, 7 g protein, 47 g carbohydrate, 30 g fat (14 g saturated), 147 mg cholesterol, 401 mg sodium, 1 g fiber.

Green Cardamom Ice Cream

Makes about 1 quart

Green cardamom pods can be purchased in Asian markets such as 99 Ranch. The ice cream base can be made a day ahead, then churned in an ice cream maker on Thanksgiving Day.

• 1/4 cup green cardamom pods
• 6 cups heavy cream
• 1 1/4 cups sugar
• 1 vanilla bean, split and scraped
• 10 egg yolks

Instructions: Toast cardamom in a pan over medium heat for 3-4 minutes until fragrant; set aside.

Combine cream and sugar in a heavy-bottomed saucepan over medium heat. Bring just to a boil, and add cardamom and vanilla. Remove from heat and steep for at least 15 minutes.

In a large bowl, whisk yolks until smooth. Slowly pour cream mixture into the yolks in a steady stream, whisking constantly, then return the entire mixture back to pot, whisking. Simmer over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Pour through a strainer and into a container. Cool down either in an ice water bath or off the heat, stirring occasionally. Once it has reached room temperature, place in the refrigerator to cool completely.

Place in ice cream machine and process according to manufacturer's instructions. Store in freezer if not serving right away. Serve with Pumpkin Custard Pie.

Roasted Brussels Sprouts with Spiced Candied Kumquats

The sprouts can be prepared ahead, then reheated, covered with aluminum foil. Add kumquats just before serving.

• 3 tablespoons butter
• 1 red onion, sliced thin
• 2 cloves garlic, grated on a microplane
• 2 pounds Brussels sprouts, quartered
• 1/2 teaspoon grated star anise
• 2 teaspoons kosher salt + more if needed
• -- Spiced Candied Kumquats (see recipe)

Instructions: Preheat oven to 350°.

In a large ovenproof saute pan, melt butter over medium heat. Add onion and cook until tender and caramelized, about 10-15 minutes. Add garlic and cook for 3 minutes. If vegetables get too brown, lower heat, add a little water and cook, stirring. Add Brussels sprouts, star anise and salt, and stir to combine. Roast in oven for approximately 30 minutes, until sprouts are tender. Season with salt to taste.

Transfer to a serving dish. Allow to cool or serve immediately, topped with kumquats (spoon out kumquats only and not syrup).

Per serving: 160 calories, 4 g protein, 29 g carbohydrate, 5 g fat (3 g saturated), 12 mg cholesterol, 697 mg sodium, 6 g fiber.

Spiced Candied Kumquats

Use to top Roasted Brussels Sprouts.

• 1 1/2 cups sugar
• 3 kaffir lime leaves, bruised
• 1 Hunan chile
• 1 teaspoon green cardamom pods, cracked
• 1/2 inch ginger, peeled, sliced and smashed
• 1/2 teaspoon kosher salt
• 2 cups kumquats, sliced

Instructions: Combine sugar and 1 1/2 cups water in a saucepan. Add the kaffir lime leaves, chile, cardamom, ginger and salt, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and allow syrup to steep for 15 minutes. Add kumquats to syrup, return the pan to the heat and bring to a boil. Remove from heat and cool in liquid. If preparing in advance, cover and store in the refrigerator.

Hoisin Glaze

Makes about 2 cups

This can be made several days ahead and stored in the refrigerator. Sweet soy sauce (kecap manis) is available at Asian markets.

• 1 cup sweet soy sauce (kecap manis)
• 1/2 cup black bean paste
• 2 tablespoons Champagne vinegar
• 2 garlic cloves, peeled and grated on a microplane
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon sriracha sauce (hot sauce)
• 1/2 teaspoon ground black pepper
• 1/2 cup grated ginger (best done on the microplane)
• 1/4 cup packed brown sugar
• 3/4 cup lime juice, to taste

Instructions: Combine all ingredients, except sugar and lime juice, in a saucepan and bring to a simmer. Cook until mixture is reduced by half. Whisk in brown sugar. Add lime juice to taste. Simmer for another 5 minutes. Remove from heat and let stand 15 minutes. Strain three times through a fine chinois, discarding solids. Transfer glaze to a jar or container, cover and refrigerate.

Quince Cobbler with Ginger Ice Cream

Serves 8-10

The quince and streusel can be prepared a day or two ahead. Refrigerate until ready to use.

• The poached quince
• 5 cups sugar
• 3 to 4 medium quince
• -- Lemon juice
• The almond streusel
• 1 tablespoon butter, melted
• 2 tablespoons sugar
• 3 tablespoons all-purpose flour
• 1/4 cup almond meal
• 1/4 teaspoon kosher salt
• The cobbler
• 1/4 cup butter + more for baking dish
• 1/4 cup + 1 tablespoon sugar
• 1 large egg
• 1/2 tablespoon dark rum
• 1/2 cup almond meal
• 1/4 cup all-purpose flour
• -- Ginger Ice Cream (see recipe)

For the quince: In a large pot, make a simple syrup by combining the sugar and 5 cups water. Cook over medium heat until sugar is completely dissolved, 3-4 minutes. Set aside.

Peel and core a quince. Reserve the peels and core, and thinly slice the quince about 1/4-inch thick, and place the slices in a bowl of water with a few squirts of lemon juice to avoid oxidation. Repeat with remaining quince.

Place reserved peels and cores in a cheesecloth and tie the ends with twine. Add to the pot with simple syrup and bring to a boil over medium-high heat, then reduce to a low simmer and cook until the liquid becomes light red in color, about 45-50 minutes. Discard the cheesecloth pouch. Strain syrup though a fine-mesh sieve or clean cheesecloth.

Quickly rinse quince slices, then transfer to a large pot. Cover with the quince syrup. Bring to a boil, then reduce to a bare simmer. Poach quince until tender but not mushy, about 10 to 12 minutes. Remove from heat and transfer quince and syrup to a metal bowl set in a larger bowl of ice to stop the quince from cooking further.

For the streusel: Melt the butter in a microwave or small saucepan, and set aside. Combine the sugar, flour, almond meal and salt. Stir in half the melted butter, and mix in until it begins to clump, then add the rest of the butter, and blend with your fingertips until little crumbs form. Set aside until ready to assemble cobbler.

For the cobbler: Preheat oven to 350°, and butter a 9-by-13-inch baking dish. Using a stand mixer fitted with the paddle attachment (or a portable mixer), cream 1/4 cup butter and sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl often. Lower speed to medium and add the egg, mixing until well incorporated. Add rum and increase speed to high and cream until fluffy again.

In a separate bowl, combine almond meal and flour. With mixer at low speed, add the almond meal mixture to the butter mixture in thirds, scraping down the bowl between each addition.

Spread batter about 1/2-inch thick in prepared baking dish. Strain quince, reserving syrup. Layer quince evenly over the batter. Scatter streusel over the top.

Bake cobbler until golden, about 30 minutes. Serve warm with Ginger Ice Cream and a drizzle of reserved quince syrup.

Ginger Ice Cream

Makes about 1 quart

The ice cream base can be made a day ahead, then churned in an ice cream maker on Thanksgiving Day.

• 3 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup peeled, minced fresh ginger
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 6 large egg yolks

Instructions: In a small nonreactive pot, bring 1 cup milk and the cream to a boil. Turn off heat and add ginger. Steep for 2 hours then strain through a fine-mesh sieve into a small nonreactive bowl and reserve. Discard ginger.

Add remaining milk, sugar and salt to a heavy-bottomed nonreactive pot; scald by bringing just to the boiling point, then immediately remove pot from heat and set aside.

In a medium bowl, whisk egg yolks. Slowly pour half the hot milk mixture from the pot into the yolks in a steady stream, whisking constantly, then return the entire mixture back to the pot, whisking.

Simmer mixture over low heat, stirring constantly with a rubber spatula, until temperature reaches 168º on an instant-read thermometer.

Strain the mixture through a fine sieve into a nonreactive stainless steel or ceramic bowl that is set into an ice bath. Stir occasionally; when mixture is cool to the touch, add ginger-infused milk.

Refrigerate until very cold. Place in an ice cream machine and process according to manufacturer's instructions. Store in freezer if not serving right away. Serve with Quince Cobbler.

Texas Beef Brisket Chili

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.Yield: Makes 8 to 10 servings

6 large dried ancho chiles
6 ounces bacon, diced
4 Cups onions, chopped
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash

Garnishes:Fresh cilantro leavesChopped red onionDiced avocadoShredded Monterey Jack cheeseWarm corn and/or flour tortillas

For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes. Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.Garnishes:Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

pumpkin chocolate chip bread

2 C Flour
2 Tsp bake powder
1 Tsp bake soda
1 Tsp ground cinnamon
1/4 Tsp cloves
1/2 Tsp ground nutmeg
1/2 Tsp ground ginger
1/4 Tsp salt
1 stick butter
3/4 C sugar
1/4 C honey
2 Lg eggs
1 C pumpkin puree
1/2 C plain yogurt
1 Bag chocolate chip morsels(preferably mini chips)

Preheat oven to 350. Grease loaf pan(s) Combine all ingredients except the chocolate chips into a processor or mixing bowl and mix until well combined. Fold in chocolate chips. Pour batter into prepared pans and bake until center comes out clean (approx 1 hour) Let bread cool 15 minutes.

Oyster Sauces

Hog Wash

1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

Classic French Mignonette

1/4 cup quality red wine vinegar
1/4 cup Champagne vinegar
1 larger shallot, peeled and finely diced
cracked black pepper to taste

A lil' spicy, a lil' sweet Oysters BBQ

1 cup ketchup
1/4 cup Worcestershire sauce
3 cloves garlic, crushed
2 Tbs honey
2 Tbs fresh squeezed lemon juice
Dash tobasco

White Chocolate and Yogurt Ice Cream

As for the process, I heated the half and half and salt together to just below a boil and slowly poured it over the chopped white chocolate and then stirred it to melt it and make it into a silken emulsion. I then folded the drained yogurt into the white chocolate emulsion until it was completely incorporated, strained the mixture and let it chill. When the mixture was cold I sent it for a spin in our ice cream maker. While the base is delicious in its chilled state, it takes on a whole different nature when frozen as ice cream.

The ingredients:
1/2 c half and half
1/4 t salt
8 oz chopped white chocolate
11 oz non-fat Greek Yogurt

A week in Food.

While we were in Mexico we discovered a Taco Stand in town and they give us the best food memories of Mexico especially the Head and Tongue Tacos. I also had a Huaraches (pic above)for the first time and they were excellent. Closer to home we had Prawn and Potato Torta which is a simple lunch item. Cut seasoned Shrimp into medium pieces and flash saute. Cut and steam medium dice yukon gold Potatoes. Add Scallion, Basil, Blanched Spinach or Asparagus. Layer together in a greased ovenproof dish and cover with beaten seasoned eggs ( fill 3/4 with egg does not need to be totally covered). Bake in a 350f oven in a water bath for 30 to 45 mins. let it rest flip it out, cut and serve with a Romesco Sauce.

Romesco Sauce

2 large tomato Roasted (1/2 lb)

1 t dried ancho chile

1/3 cup extra-virgin olive oil

2 tablespoons hazelnuts, toasted

2 tablespoons blanched almonds toasted

3 thick slices firm white bread, cut into 1/2-inch cubes, toasted

2 large garlic cloves roasted

1/2 yellow onion roasted

1/8 teaspoon dried hot red pepper flakes

1/4 cup drained bottled pimientos,

2 tablespoons Sherry vinegar

1/4 teaspoon salt, or to taste

Adjust consistency with water.

With Food Processor pulse nuts then onion, tomato, garlic, bread. Add the rest but the oil then emusify by drizzling in at the end while blade is running.

Beef Cheek Ravoli's with Red Wine & Herbs YUM!!

2 pounds beef cheeks

2 tablespoons grapeseed or vegetable oil

2 onions, coarsely chopped

2 carrots, peeled

1/2 bunch of thyme

8 peppercorns

2 bay leaves

1 piece of Star Anise

1 (750-ml) bottle red wine

2 cups of Veal Demi Glace

6 (3- by 1-inch) strips of orange

Preheat oven to 350°F. with rack in middle.

Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides. Transfer to a plate with tongs.
Add onions, carrots to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine, zest,Spices,thyme and demi glace and bring to a boil. Add beef Cheeks and return to a boil. Cover pot and braise in oven until meat is very tender, 3 to 4 hours . Remove Beef and let it cool. Pull Cheek meat and season. Using fresh pasta make ravioli and freeze. Skim Fat of Braising liquid and reduce sauce to 1cup then whisk in a little cold butter to finish sauce. Cook Ravioli and mix with sauce and finish with chopped herbs.

Duck's Nest Parties ~ Berkeley, CA

The highlights of the evening were sipping on Scotch at 4.30pm while doing Mise En Place ( prep ). But I think Eddie's Chair collapsing half way through dinner was my favorite.

Check out pics at http://picasaweb.google.com/thebelfastchef/DucksNest#

Menu

Goat Cheese & Green Olive Tapanade Crostini paired with Basil Gin Gimlet

Green Gulch Arugula, Black Mission & Brown Turkey Figs- Port wine & Balsamic Reduction

Howard's Buttermilk Biscuits

Poulet Saute Chasseur

White Truffle Roasted Fingerlings

Tricolor French Bean Saute

Handpicked Napa Valley Apple Pies, Blackcurrants & Honey Cream.

*** The Crostini & Basil Gin Gimlet are the perfect match. Try it sometime its so easy. If you need help just contact me.