1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.
Monday, May 11, 2009
Tuesday, April 21, 2009
Sunday, April 12, 2009
Cooking up Ramps
Unlike most other members of the onion family, ramps not only have pungent bulbs, but also leaf-shaped shoots that can be eaten as greens—torn into shreds for salads or cooked like spinach. In Helvetia, ramp leaves are parboiled to wilt them and drained; then they're chopped and fried in rendered bacon fat, with some cracklings added, until they cook down and lose most of their color. If you prefer yours cooked a little less, try this variation:
Separate the bulbs from the leaves, and cook the bulbs in a little bacon fat and water until they're tender. You don't need to parboil the leaves (unless you plan to freeze them), just chop them and add them to the pan, wilting them in the bacon fat. Finally, crumble in some bacon, continue cooking until the ramps are tender and the liquid is absorbed, and season to taste with salt and pepper.
Monday, April 6, 2009
Sunday, March 8, 2009
Soy Sauce–Marinated Ribs
Hawaiian-Style Kalbi)
SERVES 4 – 6
These pork ribs are a sweeter version of a Korean preparation for marinated and grilled short ribs. For more information about rib cuts, see Ribs Revealed.
1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced
1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.
Stuffed Oysters
1 celery stalk, trimmed and minced
3 tbsp. butter, softened
2 tbsp. minced fresh tarragon leaves
5 tbsp. fresh bread crumbs
Salt and freshly ground black pepper
16 oysters (such as blue points, malpeques,
or kumamotos) on the half shell
1. Set rack in the top third of the oven, then preheat the broiler. Combine celery, butter, tarragon, and 3 tbsp. of the bread crumbs in a medium bowl. Mix into a rough paste. Season to taste with salt and pepper.
2. Loosen oysters from their shells with a paring knife. Smear about 1⁄2 tbsp. bread crumb mixture on each oyster, then sprinkle remaining 2 tbsp. bread crumbs on top.
3. Arrange oysters on a baking sheet. Place in oven and broil until bread crumb topping is browned, about 2 minutes.
Carmelized Onion pull apart rolls
3/4 cup shortening
3/4 cup sugar
1 cup boiling water
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 eggs
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour
Carmelized Onions & Garlic with Herbs
In a mixing bowl, cream shortening and sugar. Add boiling water; mix well. Cool to 110 degrees F to 115 degrees F. Dissolve yeast in warm water. Add yeast mixture and eggs to creamed mixture; mix well. Add salt, baking powder, baking soda and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.Knead Onion and herb mix into dough. Divide into 32 pieces; shape each into a ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 400 degrees F for 18-22 minutes or until golden brown. Remove from pans to wire racks.
Seared Scallops with Bacon, Tomato, and Avocado Puree
2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel
In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.
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 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.)
Sofrito
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 !!!!!!!!!!!!!!!!!
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
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
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.
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.
Wednesday, January 21, 2009
Congratulations to the winners of Round 2 Iron Chef "Vegetarian"
Jimmy's Menu for Iron Chef Vegetarian.
Cauliflower Soup, Caramelized Cauliflower, Crispy Capers & Matchstick Radishes.
Wild Mushroom, Leek & White Truffle Tart, Mushroom & Sherry Coulis, Goat Cheese Fondue, 10yr old Balsamic Drizzle & Micro Liquorice.
Jacinto Torres - Plymouth
Stephanie Sanchez - Lunch Box
Bobby Siu - 5IVE
Jimmy Wilson - Pintxo
SEMI-FINALS - ALL SEAFOOD - January 26, 2009
Jacinto Torres Plymouth vs.
James Wilson Pintxo
Stephanie Sanchez Lunch Box vs.
Bobby Siu 5ive
Wednesday, January 14, 2009
Tuesday, January 13, 2009
Round 1 Results of Iron Chef " No Theme"
Jimmy's Round 1 Menu
Cream of Parsnip Soup,Carmelized Shallot, Apple, Thyme & Black Pudding (Blood Sausage)
Seared Loch Duart Salmon, Champ (Northern Irish Potato Dish) & Warm Bacon & Rocket Dressing,Micro Beet Tops (Bulls Blood)
Baljit Sekhon Euro
Cecile Macasero AMT
Bobby Siu 5IVE
"The" Patrick Marzo 150
Angel Hernandez Charlies
Joseph Batchelder Basic Deli
Sythouane Vongchantha Moma
Daniel Deaver Fourteen
Albert Rivera Cafe 7
Frederico Ortiz Oasis
Luis Rodriguez PIC
Jose Manuel Hernandez Big Table
Kevin O' Conner No Name
James "Jimmy" Wilson Pintxo
Stephanie Sanchez Lunch Box
Jacinto Torres Plymouth
Today's Iron Chef Results
Congratulations to the Round 1 Winners!
Kevin O' Conner - No Name
Jacinto Torres - Plymouth
Cecile Macasero - American Table
Jose Manuel Hernandez - Big Table
Stephanie Sanchez - Lunch Box
Sythouane Vongchantha - Moma
Jimmy Wilson - Pintxo
Bobby Siu - 5IVE
Iron Chef details at Google Campus
The Rules
* Each cafe chef must select one cook or lead cook from their cafe to compete in the challenge.
* They will be competing against a cook from another cafe.
* Names will be selected at random to decide who is challenging whom and which cafe they will be competing at.
* The competitors must submit their menu to the hosting Cafe Chef 1 week in advance (Jan 5th).
* The cafe chef is responsible for ordering those items in the menu.
* The winners can not repeat the same menu in following rounds.
* Competitors must prepare food for 100 Googlers (2 oz protein portions) consisting of 1 entree and either a soup or salad.
* Food expenses will be costed to the hosting cafe
* All day event
The Challenger
* 6:30am - Competitors arrive at designated cafe and meets with cafe chef
* Receive prepared rolling cart of ingredients
* 7:00am - Begin preparing their menu to be served at the opening of lunch service for that cafe
* 11:30am/12:00pm - Serve food
* Clean up
* 2:30pm - End of Competition - Winner announced!
The Cafe Chefs
* Prepare rolling cart with food for competitors
* Show chefs around the kitchen
* Prepare serving area in cafe for competition
* Put up signage (attachment below) & baskets for Googlers to judge food
* Hand out marbles and encourage Googlers to try the food and to vote
* Announce the winner!
*Note: Cafe chef must engage in the event for it to be successful!
The Judging
* A group of 100 Googlers will be voting on the dishes, using the marble system.
* The determined winner moves on to the next round.
Upcoming Schedule
* Round 1 - Mon, January 12th
* Round 2 - Tues, January 20th
* Semi Finals - TBD
* Finals - TBD
Sunday, January 11, 2009
Saturday, January 10, 2009
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
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.
Will Cook for Art.
I acquired this lovely painting from my good friend Moni at Ducks Nest for Howards Birthday Party. Lovely Painting.
Thursday, January 8, 2009
Wednesday, January 7, 2009
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.
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.
Monday, January 5, 2009
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.
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.
Sunday, December 21, 2008
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.
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.
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.
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.
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.
Wednesday, December 17, 2008
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.
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