Recipe of Sucess and Admirations!!!!

I know more than a few chefs that laugh at some celebrity chefs such as Micheal Symon saying things such as "He is not a real chef", "There is no passion in his method", I DISAGREE TO THE CORE. Personally I believe Michael Symon shows not only passion for food and the culinary arts but strives to be at the top of his style. Many chefs are lazy, mistaking lack of knowledge for passion or visa versa. I get a boot out of some chefs who wear the tall hat and look the part but never get there apron dirty or contend they are a master but will never be a Micheline Star holder and they will not because the do not have the drive to put themselves in a position to even try, instead they do the same old grind everyday making themselves and there kitchens into what some would say a joke. I have worked in these kitchens and for these type of chefs in fact I recently left a good job at a posh private club due to many reasons but mostly because I was in constant disagreement with the Exec. Chef about his ethics in management and how or what he created in the kitchen of that club. Not motivating for me to work with and direct a bunch of really good cooks that work in fear of the "Tall Hat". Before I made the decision to leave my position at the club I confronted the E Chef about his ethics in management and his abilities to even cook, I informed him of the insecurities he had created amongst the staff as well as there fears, I laugh with compassion for that kitchen, his reply to me was " I am the Executive Chef and everyone should be afraid of me". My take on it was he was projecting his fears of being caught for much of what he disclosed to me in confidence, I wish him the best.
Now back to me for a minute. I am not one to go about telling upper management or really anyone else for that matter the dirt I may have on someone to better myself. I have a strong belief in building the confidence of those around me and that anothers negative energies will someday catch up with them and set that individual back as well as give them a bad name in business and personally, I think it is called KARMA. In living my life as I do both personally and professionally I have set myself in a position to excel and attain what I want and deserve not only as a chef but as a man with strong values, compassion and integrity. There is a reason and a purpose I am still around after several years of being set back with a health issue to step back in the saddle so to speak and ride hard thru what ever obstacle's come my way. OK enough boasting about myself and my beliefs for now so I will leave you with this, I look up to those who have excelled such as Chef Michel Symon's, I aspire to there accomplishments, willingness to succeed and to the contributions they have made in an industry that has changed dramatically in recent years.
My father and best friend is another who I have great admiration for, he is my biggest fan and one of the few who knows what my plans are for my future in this industry. Whether I attain the goal I have set I am a winner due to the fact I am going for it!!!!
Be back with a recipe or two to bring in this New Year, until then Walk Tall !!

Recipe Chirmol Revisited !!

Wow!! In a short time the new yew will be upon us as well as the start of a personally new year for me, this past year has been as "the blink of an eye" with so much to be grateful for. As we use our past for the stepping stone of our futures I never want to forget what those stones are made of or the energies that are with in them. It is refreshing that I will be starting this new year without any unfinished business or baggage, just as I say this I am certain the new year will bring about something I have been working to do for many many years now as a chef and with this will bring many many new recipes and thoughts.
It has been requested for me to re post Recipe Chirmol which I will gladly do. Just about every country has there version of a sauce or salsa such as Chirmol which derives from Guatemala, it is interesting to research the cuisine of the different districts Guatemala is made up of just as it is to research France, Italy or another country. Every district or state within a country has there own language or dialect as well as cuisine like in France the food in Paris is loaded with Butter and Cream, go south and it is herbs and pan juices, you got the idea so onto this simple sauce or salsa.

8 Roma Tomatoes( roasted or grilled)
2 large white Onion(roasted or grilled
4 Anaheim or Pasila Peppers(roasted or grilled)
1/4 cup chopped cilantro
1/4 cup chopped garlic
2 tablespoons white vinegar
2 tablespoons fresh lime juice

It is important to use the charred skins of the roasted tomato, onion and peppers. In a food processor or blender combine all the ingredients and blend until semi smooth, season with salt and pepper and that is it, simple to the meaning of the word as is much of South American Cuisine as well as fresh and full of flavor. This sauce or salsa is great with everything from eggs to fish and can be served room temp or heated up.
Enjoy and get ready as we launch into the New Year with a BIG SURPRISE!!

Bring the meal together, Dried Fruits and Herbs!!

The concept of bring the meal together doesn't refer to plating it up or presenting it on the table or buffet but rather tying the flavors together to compliment one another. This can be as simple as one ingredient in one dish. Herbs are a dominating factor for the marriage of a meal but there is a little known trick I stumbled across many years ago when I was working in New Mexico at the Hilton's Pinion Grill in Santa Fe. I had access to the best herbs in the country from Abaque New Mexico, the mushrooms where the size of a dinner plate and you could taste the red earth in just about everything grown there, the herbs were as if they came from the valley of the giants, big and so packed with flavor I am reliving in my mind the aromas and taste, the problem was availability due to seasons like winter when most herbs go dormit in the snow and freeze. The menu would change with the season as would the concept of my execution of the menu. To spare you a 1000 word dissertation what I found was that dried fruits would often be the denominator to what would tie the whole meal together, fruits such as apricots, cherries, cranberries, mango you got the point. Most often just a hint of one of these fruits in one of the dishes on a plate such as the starch or veggie was the link that did it.
There is no recipe in this posting just a trick of the trade and the nudge to use your imagination. Just as I relived my time in New Mexico years ago I carry valuable information with me from my past, just the same I am not stuck there, I have moved forward with great understanding an openness to change. I have banked away so much information since that time and experienced things beyond my wildest dreams. My love and passion for the Culinary Arts is and will always be one of change much like our relationships, as I grow they will grow sometimes with profound change and understanding, what a gift to know I will never stop growing or becoming stuck with the same old grind everyday in my kitchens.
Since there have been so many readings to the Award Winning French Onion Soup recipe post(over 1000) I will be back with another soup recipe that will knock your socks off or at the very least raise and eyebrow or two.
It is very cold out there this morning so stay warm and as always be safe!!!!

Gnocchi Beurre Noisette and something Sicilia!!

Beurre noisette or brown butter adds so much nut like goodness to so many simple recipes and is often over looked. I use brown butter in many recipes, I say brown, not burnt. There is a fine line of heat control to attain the perfect beurre noisette, the best brown butter is in my opinion from European style  butter due to the higher milk solids and cream in the butter itself. Enough on the butter part of it and onto one of my favorite holiday dishes.
Much or many dishes we create around the holidays are comfort style foods, eats that make us feel good. This dish is a great side with roasted meats, game or fowl such as duck which was on the menu last night.
Allow me to introduce Whole Wheat Gnocchi Beurre Noisette. I will skip the Gnocchi and jump right to the butter and final fare.
If you don't want to make homemade Gnocchi there are many excellent quality Gnocchi out there, try to find one that is whole wheat due to the wholesomeness of these little gems of goodness.
In a saute pan over med- high heat place 2 tablespoons of whole butter and allow to melt, once the butter is melted kick up the heat and allow the butter to turn brown but not burnt.Turn off the heat and add 2 cups boiled gnocchi, toss then add 1 tablespoon fresh chopped garlic, 1/4 cup fresh chopped Italian Parsley and 1/4 cup dried cranberries or cherries, turn the heat back on to med-high and let the magical flavors cook there way to a sweet garlicky wholesome dish that is over the top simple. I served this right next to a big spoonful of Chutney with roasted duck and a glass of Epicuro which comes from the Nero D'Avola grape in the Sicilla region of Italy.
This wine brings on a full load of intence flavors of berries, cherries and spices that warm the palette and compliment the gaminess of the duck and the whole wheat of the Gnocchi Beurre Noisette and leave you wanting just one more bite.
I am so blessed to have my family, friends and health. This past year and most certainly past couple of months has been very inspirational for me as I now await the kick off of the new year to begin a new journey in my culinary career that is beyond exciting for me.

Recipe for Inspiration and Thank You!!

I get a BIG KICK out of checking the stats on this blog, it amazes me who reads my posts. Over 10 countries on a regular basis, I have made new acquaintances in 7 of these countries via email. Allow me to brag a bit, just yesterday in the past 24 hours sum 183 readers which is now the motivating factor for me to do this.
I say THANK YOU and ask you the readers of this blog to share with me some of your recipes via email. As a Chef there is no greater gift other than receiving a recipe from another especially from someone in another country or here at home in the USA. I encourage any and all of you that read this blog to create a blog of your own if you have not done so yet, it can be about anything my just so happens to be about what I am passionate about and my chosen career as a chef.
In any case get inspired by something and find the passion with in, one never knows where it might take them!!!!
I will be back with some inspirational recipes so stay tuned!!!

Chutney Recipe, Simple and Versatile !!!!

I have been a bit pre-occupied so here is a simple Chutney recipe that goes with just about anything. First check out the recipe for Orange Sauce in my previous post, you will be using this as the base for this recipe but will need to add a few things, here it is................

1 cup sliced pears ( I like Asian)
1 cup granny smith apples (med dice)
1/2 cup sliced mango
1/2 cup dried apricots
1 tablespoon ground cayenne pepper
1 tablespoon ground cinnamon
2 cups orange sauce
1 cup water
1/4 balsamic vinegar

In a deep sauce pan first saute all the fruit and spices in a teaspoon of olive oil just until the fruits begin to sweat and become soft, then carefully add all the liquid, bring to boil, cover and reduce to simmer for about 20 min or until all the liquid has reduced to syrup like consistency, that is it, This can be served at room temp or heated up. As I said before and will say again my recipes are base recipes, use your imagination and add some of your own ideas to create something special you can call your own.
This time of the year I always take a little trip inside, kind of a personal inventory of things past. It only takes a few minutes to see the truth of an entire lifetime to the point of our present state of being. With Christmas only five days away, be safe in all your travels as I found the other night there are allot of in a hurry crazies out there.

Orange Sauce and an Odd Lot!!!!

Before I go into the Chutney thing there is something about a glass of Odd Lot 2007 Cabernet that when accompanied with roasted duck with orange sauce that is better than what I can not mention on this blog or at very least in combination with. WOW!!!!!
Odd Lot wines refere to a specific limited quantity that will not reoccur again, trust me when I say  they are something special with depths of complex structure and over the top fragrant, oaky from the barrel all the way to the cork. I believe this is why a 2007 Odd Lot Cab brings it on with Duck Ala Orange.
Now the Roasted Duck I need not give more instruction on cooking again, so I will jump to the Orange Sauce that just so happens to be the base for one of the future Chutneys I will share but first Sauce Orange.

2 cups Orange Juice
1/4 cup Cognac(brandy may be substituted)
1/4 cup Grand Mariner(or quality orange liqueur)
1 teaspoon ground coriander
1 teaspoon Cinnamon
1 teaspoon Balsamic Vinegar
pinch white pepper
2 tablespoons butter

In a sauce pan combine all the liquid ingredients, bring to boil and reduce to simmer for 3-5 mins, add coriander and Cinnamon, reduce on simmer for an additional 3-5 mins. I do not generally like to use any thickening agents such as corn starch or rue so reducing time may vary. Reduce the sauce until syrup like consistency then gently stir in the butter, that is it. Pour small amount over the bird of choice the last 10 mins of roasting. I say bird of choice because this will do just fine with chicken, quail, goose or any bird one would enjoy eating. Some may add sugar to this sauce but no need, it is sweet enough. As always with my recipes I encourage you to do a little of your own thing with, create it to be your own. After all recipes really are only guild lines and suggestions.
Chutney will be up next so until then stay warm and safe!!!!

Cutlery of Choice!!!!

With Christmas upon us I was asked by a friend what would be a all around good quality piece of cutlery she could present her husband with for Christmas.
I have used just about every name in cutlery over the years, from Vitronix to Global, Wusthof to Chicago from one end of the price scale to the other. For many years now Global had won over the extension of my hands until recently.
MIYABI is now the name that works with me both at home and at work. For an 8" Chefs Knife retail is somewhere in the neighborhood of $200.00_$250.00, if you are stuck buying retail.(gratefully I am not). MIYABI knives are hand made in Japan just as Global are but seem to hold there edge much better, for me are extremely comfortable in my hand  and have perfect balance.
Some might say $200.00 for a knife???????? My reply is a knife lasts forever with proper care.

I will return with a wonderful winter chutney a bit later........................................................      

Miso, Ginger & Smoked Duck Salad!! An experience to love!!

Miso and fresh ginger, the flavors of love that make this smoked duck & mache (lambs lettuce) salad. First the dressing, nothing complicated:

1 teaspoon Red Miso Paste
2 tablespoons Brown Rice Vinegar
1 tablespoon grated or pressed Fresh Ginger
1 teaspoon chopped or pressed Garlic
2 tablespoons Olive Oil
1/2 teaspoon Sesame Seed Oil ( roasted)
1/4 cup Water
2 tablespoons Mayonnaise
2 tablespoons chopped Chives
pinch Szehwan Pepper

In a food processor or blender combine all the ingredients until well incorporated and smooth, that's it !!
Personally I find Smoked Duck Brest over legs and thigh for this application to give a nicer presentation but breast meat can be pricey if you do not smoke your own as I do. Here is what you will need to put together an awe inspired salad

1 cup Mache (lambs lettuce)
1 cup Herb Salad Mix ( with cilantro & dill sprigs)
2 tablespoons sliced green onion
2 tablespoon Pomegranate Seeds (fresh)
1/4 cup smoked Duck Breast (julienned)
2 tablespoons Miso Ginger Dressing
1 good sprig Cilantro
1 teaspoon Roasted Sesame Seeds

In a large mixing bowl combine all the mentioned ingredients, reserve the cilantro sprig and 2 tablespoons of smoked duck for garnish, toss well and plate up on your favorite platter or plate, garnish with reserved duck and cilantro sprig. Enjoy!!
There is something that will surprise your palette as you enjoy your way thru this salad, the sweet yet salty flavors combined with the fresh dill and miso does something that combined with the pomegranate is.....I won't spoil this surprise!
This was actually what I prepared for dinner last night here at home, I paired it off with a 2009 HAHN Pinot Noir, I must say it went extremely well leaving me with a satisfied feeling of happiness with in!!
Have a GRAND DAY !!

Recipe for The Golden Goose !!

The above photo and request for it's recipe was emailed to me, a photo that I have not seen in a very long time. This photo was on the old Bataille Gourmet web site and is the works of Maria De Los Angeles Maldonado. If you are hell bent on getting it you could try to contact her thru the Arts Institute Culinary Programs Student profiles in Henderson Nevada. ( Las Vegas)

As this cold mornings sky came to life on my walk a formation of Geese gently flew there way to do what they do for the winter. This brougtht to mind one of my favorite recipes for the Christmas Goose that has become a tradition with my families Christmas gathering and has brought many a laughs along with it. There are no precise measurements in this recipe just good times, warm aromas and the tastiest goose one could sink there chops into.
Here is what you'll need to add to your shopping list,:
1 quart ottle Grand Marnier
1 quart bottle Cognac ( VSOP or better)
1 pound box Himalaian Rock Salt (kosher rock salt if you cant find hialaian)
1 ripe oranges
1 ripe pear
1 yellow onion
 black pepper
1 bulb garlic
1 bunch fresh Sage
a few sprigs German Thyme
1 5-7 pound goose
10 dried cloves

Remove gizzards and neck from the cavity of the goose and place to the side, rinse goose well with cold water. Pre-heat oven to 375 degrees while you are prepping the bird. Season the cavity of the bird with cracked pepper but no salt, cut the orange, onion and pear into quarters , separate garlic bulb and smash cloves but leave them in there skin, now take the sage and German thyme and place them into the cavity of the goose along with the orange, pear, onion, garlic and 1/2 of the dried cloves. Now pour about a quarter cup of Cognac and Grand Mariner into the cavity and tie it closed. Place the goose in a large roasting pan, take the remaining cloves and punch them into the skin along the breast line, cover goose with rock salt, yes I said cover the goose with rock salt packing it. What this does is render out the fat and season the bird as it cooks. Pour a cup of both boozes over the bird and into the oven it goes 20 mins per pound. Every 20 mins or so pour another cup of Cognac and Grand Mariner over the bird, be careful of back flash as the alcohol cooks out. Half way thru the cooking process remove the fat from the pan and set aside. When the bird is ready to come out of the oven, take it out and let it sit for 15-20 mins then remove the crusted blanket of salt and be taken back with awe when you reveal the beauty of the golden crisp skin. You'll be amazed at the flavor and the low sodium content preparing the goose this way.
The holidays are about family, good friends and love. The best gift I could ever recieve.
I shall return upon my next inspiring moment with more.