Anchovy & Olives, Simply Delicious!!

Three types of olives, anchovy fillets, capers, garlic (lots of garlic), a little dijon, a bit of olive oil and a few good turns of the pepper mill, smash it all together add a bit of sea salt to taste and prepare for take off to the Mediterranean shores of Provence or Spain and Italy for that matter, because all of which produce the quality ingredients and have there own take of this Anchoiade.

Ingredients:

1/2 cup pitted black olives (good quality)
1/2 cup pitted green olives (think quality)
1/2 cup pitted Kalamata Olives (as above)
4 oz. Anchovy Filet's (drained and rinsed)
1/4 cup Capers
2/3 cup Garlic Cloves
2 tbsp Dijon Mustard or Full Grain Mustard depending on your taste
1 cup Olive Oil more or less
Cracked black pepper to taste
Sea Salt to taste

Add all the listed ingredients to the food processor or mortar and pestle if you have one, smash or blend until smooth and well incorporated, that is it. Anchoiade is great as a spread or dip, even as an accoutrement with your favorite fish, simply delicious.
There is more to come so stay tuned. until then "Think Good Thoughts & Smile"

Recipe, Creme Anglais and some reflection.......

Ahh Creme Anglaise, that tasty cream with many uses. As we all know I am no Pastry Chef but as a chef there are a few must knows and Creme Anglaise is one of them, Sabayon is another that we shall save for another day. Creme Anglaise is a base egg & cream mixture beat into submission with a little sugar and pure vanilla, add other flavors and freeze and you have ice cream, pour it into a ramekin, bake and brulee and you have Creme Brulee, pool it on a plate, add a couple of drops of coulis, pull and you have a beautiful design to accent a dessert and the list goes on. In any case it is a very useful item of sweet goodness.

Ingredients:

6 extra-large eggs

½ cup sugar

2 heavy or whipping cream

1½ tsp pure vanilla extract

Fill a large bowl with ice-water and keep it nearby.

Separate the yolks and whites. We only use the yolks for making creme anglaise.
Beat the egg yolks with a whisk for a minute or two, until they're very smooth.
Add the sugar and whisk for about 2 more minutes, or until the the sugar is fully incorporated and the yolks are a pale shade of yellow.
Heat the cream until it is not quite simmering. Don't let it boil. You want to heat the cream until it reaches 180°F .
Very slowly pour the hot cream into the egg and sugar mixture while whisking constantly. Don't add the cream fast or the eggs will cook.
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185°F. The creme anglaise will be thick but still pourable.
Now set the top-part of your double-boiler into the bowl of ice-water to cool the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while until it is fully cooled.
Makes 2½ cups of creme

As you can see it really is not that difficult to prepare, really the only part of this application that needs extra care is the adding of the hot cream. I must admit I have made scrambled eggs more than once by being in a hurry which brings me to this. I was reminded once again at work that organization and patience is key in producing a fine plate, something I have always taken pride in. When working under another chef as I have been aside from my business, I have had to learn an others style of  preparation, cooking and plating. Will it affect my style in the negative or will it push me into a different dimension, a higher place if you will.
Reflection is always good, I will return so until then "Think Good Thoughts & Smile".

Filled Puff Pastry Cup Appetizers, just one of many......

Now that we have made our puff pastry boats or cups the question of what to fill them with comes to mind. A few posts ago I posted a Fig and Onion Spread or Tapenade and said I'd be back with a simple way to present it, so let's get right to it.
In a mixing bowl using a paddle attachment  combine 1 cup of soft Goats Cheese with 1/2 cup of the Fig and Onion Tapenade, whip together on medium speed scraping down the sides of the mixing bowl with a rubber spatula a couple of times until the Goats Cheese and Tapenade are well incorporated, transfer contents to a pastry bag or bowl if you do not have a pastry bag. Now pipe or spoon the desired amount into the pastry cups, pop into a 375 degree oven for 2 mins, just until the cheese begins to soften then garnish with dried diced fig and chive.(garnish optional)
There are many many more fillings from salads to hot meat stews one could make these tasty little appetizers with, literally hundreds of combinations and recipes, go wild and get creative combining your favorite flavors, you might just surprise yourself.
Have a Great Day and "Think Good Thoughts & Smile"..........

Puff Pastry Cups, how to........

Puff Pastry, flaky, buttery goodness with all kinds of uses. One could make there own but commercially available puff pastry sheets are one thing worth not spending the time to make from scratch. There are other than sheets of this dough available but not always the right size for individual appetizers which we will need for the next post. Two simple ways to make individual boats or cups to be filled with the next postings filling is #1. as pictured above. Simply cut squares about 1.5" x 1.5", brush with egg wash and place in mini muffin pan that has been lightly sprayed with olive oil or greased with butter then into a 375 degree oven for 15 mins or until golden, remove from oven and cool. The second or #2 is equally as simple making a more formally appearing boat or cup. Lay a sheet of the Puff Pastry onto a lightly floured work surface or leave slightly frozen and onto parchment, which is the method I prefer then simply take a 1" or 1.5" round cookie cutter and press thru the dough making little raw dough rounds, egg wash, place on cookie sheet lined with parchment and bake for 15 mins or until golden in a 350 degree oven which results as pictured below.

I know, I know how does a round cutter give the crowned edge you might be asking, the answer is simple as well, it doesn't. The pictured ones have been cut with round crowned cutter but I think you get the idea I am trying to convey. In any case either of the methods mentioned here will give you the start of something simple yet elegant in appearance that will receive the delicious fillings coming up. Until then "Think Good Thoughts & Smile"...........

Choux Pastry, a basic recipe with many uses!!

Holidays are filled with sweets,  Cakes to Pies, Brulee to Bahmkuchen  all deliciously unique in there own way. I am not big on sweets but from time to time I do get the urge to indulge. In the kitchen I try to be semi practical and not bite off more than I can chew. A core ingredient that can be used for sweets or savory edibles is center stage in my opinion which brings us to Pate Choux or Choux Pastry. The recipe below is superb for Eclairs filled with creams, custards, jelly and jams even ice cream to Pomme Dauphine or little savory treats filled with cheeses to pate.

Ingredients for Choux Pastry

water	250	ml
butter	125	gm
flour	150	gm
eggs	4	pc

How to make Choux Pastry

• Melt the butter in the water and bring to a full boil

• Immediately add the flour all at once and stir continuously with a wooden spoon

• Cook for a couple of minutes until the mixture pulls away from the pan, forming a ball and remove from the heat

• Place the dough in the bowl or a mixer, using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly

• Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated

• The paste should be of a pipeable consistency and not too runny

In future posts I will share some ideas for both sweet fillings and savory fillings, please note this recipe is not of my creation but is one I use due to its simplicity and versatility.

Have fun and "Think Good Thoughts and Smile".

Red Onion & Fig Tapenade with an explanation!!

Seems like just yesterday we were gathering for Easter, in any case I hope and wish that every ones Thanksgiving was as wonderful as mine.
Three great flavors that work so well together are Goat Cheese, Fig and Caramelized Onion, wrap it all up in puff pastry, pop open a good Proceco and the party has begun. The sweetness of the fig and the tang of the caramelized onion brought upon by the port and balsamic vinegar compliment and off set the goat cheese just enough to ask the question of why this works so well. Let us begin by making up some Red Onion and Fig Tapenade. This is actually not a Tapenade as a Tapenade is classically Black Olives, Capers, Garlic and Olive Oil with spices smashed together to make a paste like spread, but as everything in the Culinary World is changing we might as well chunk off another classic and bastardize it. I get a kick out of how things are marketed by using a fancy name that really has nothing to do with the product, Tapenade is one of those words, fun fact, the word Tapenade comes from the word Tapenas which is Provencal for Capers of which we will not find in this recipe but will use the name or word to replace spread, jam , jelly, enduit or otherwise anything that can be spread upon a cracker or slice of bread. I better move on to the recipe and accept things are changing.
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Ingredients:

1 cup dried Black Figs (Chopped)
2 cups Sweet Red Onion ( sliced)
1 tbsp Olive Oil
1/2 cup Red Port Wine
1/4 cup Balsamic Vinegar
1/4 cup Water
2 tbsp Garlic Puree
1 tbsp Sugar
1tsp fresh Lemon Juice
Sea Salt to taste

Add the water to a sauce pan and bring to boil, add dried figs reduce heat and simmer until liquid has reconstituted the dried figs. As that is going on in a saute pan heat olive oil, add sliced onions, cook over med heat until soft, add garlic cook until caramelized holding nice color, deglaze with port wine, bring to simmer, add balsamic vinegar and reduce liquids by half, add sugar, stir in the figs, cook until most of the liquid is gone, add lemon juice and a pinch of Sea Salt and stir again, remove from heat, allow to cool, once cooled place into food processor and blend until you have a smooth texture. This can be served with Goats Cheese on crackers or sliced bread but I will be back to share a way to serve this that is impressive and way to simple.
Until then Think Good Thoughts and Smile!!

Baked Scotch Apple.......

Yes I am fully aware of the hot spirited beverage that goes by the name Scotch Apple or Apple Scotch depending on where you are, this is kind of a take off of that very beverage but in the form of a Baked Apple.
I am no pastry chef, the truth of it baking and pastry is my weakest downfall as a chef but I do have a couple of things in my bag of tricks that I do, do well. Nothing fancy but certainly tasty. I find it interesting as a chef who loves Grand Manger, blowing sugar and other aspects of decorating I do not find myself pulled towards baking and pastry, guess that is why we have bakers and pastry chefs, of which I have over the top respect for. I am amazed at there patience and ability to pay such close attention to the detail of measurements that create such works of edible beauty. Bake to the apple which I am a bit embarrassed to share here but with the holiday season coming upon us it is a simple flavorful spirited dessert anyone can do.
Instead of listing all the ingredients I will just say it as I go so to speak.
First take a Red Gala Apple, (this is great with Asian Pears as well), core the seeds and soak for 2-24 hours in a more amber Blended Scotch Whisky such as Johnny Walker Red which has the perfect aged smokiness to it. After soaking the apple, pull it from its spirited bath reserving the liquids for a bit later or a little nip as the apple is baking in a 350 degree oven. Before placing in the oven take 1tbsp Raisins and chopped walnuts, stuff into the hollowed core of the apple, then into the oven.  As the apple is baking, in a mixing bowl add 2 tbsp creme fraiche, sour cream or Jocoque, 1 tsp brown sugar and 1 tsp of scotch whisky, whip together adding a pinch of Cinnamon and some Meyer lemon zest. Now the apple has baked for 30-45 mins and is soft to touch pull it from the oven, plate and pour the Creme Fraiche over the baked goodness, sprinkle a bit more brown sugar and there you have it Scotch Baked Apple, nothing fancy just flavorful and warming to the heart on a cold night. If the flavor of Scotch is not your thing one could substitute with brandy but trust me even if you dislike the taste of Scotch you will enjoy the apple that has bathed in it.
 I mentioned Asian Pear so quickly I will mention that the process is the same with a great option to Scotch, use Amaretto. Almond and Pear together needs no validation, one change I would make is to stuff the core with toasted almonds, dried cherries and a bit of marzipan leaving the raisins and walnuts to the apple.
There is nothing impressive about baked fruit, neither in technique nor presentation just simple goodness.

Recipe Cassoulet, bringing it all together.....

Now that we have our list of ingredients it is time!!
Beans are cooked, ham hocks are soaked and the list is prepped, in a stock pot over med-high heat add 1 tbsp olive oil, add mirepoix of celery, carrot, shallots and garlic, cook until they begin to sweat or look glossy, add sliced Andouille Sausage, cook for 2 mins, deglaze with white wine, cook for another 2 mins, add chicken stock, bean water and diced tomatoes, bring to boil and remove from heat, Allow to become room temp. As all this is cooking and cooling place Ham Hocks and  Duck Confit in Earthware cookery, Add strained cooked beans to the stock pot mixture, give it all a good stir then transfer to earthware covering the Ham Hocks and Duck Confit, Wrap the Thyme and Oregano in a small piece of cheese cloth making a bouquet, place bouquet in the earthware cookery, cover and into the oven it shall go at 350 for 3-4 hours. Check the Cassoulet after 2 hours or so, add a bit of stock if needed, recover to finish. Remove earthware from oven and get ready to receive the WOW factor on your palette. Some cover with puff pastry and re bake the cassoulet individually but I recommend finishing this dish with a small slice of fried sour dough, duck cracklings and a good crack of black pepper.
This flavor packed dish deserves a wine that can stand up and add to the complexity of the flavors it holds. Some may argue Red or White, I believe it is of personal choice and my choice is a 2007 St. Suprey Cabernet Savignon. Enjoy!!
I will be back with what I call Quick Cassoulet in a few posts but first stay tuned for a  Lamb Shank recipe that will bring tears of happiness, until then "Think Good Thoughts and Smile".......

Recipe Cassoulet, List of Ingredients!!

As previously mentioned some ingredients of this great dish vary from region to region but the core stays the same. White Beans, Thyme, Oregano, Carrot, Celery, Garlic and white wine. What varies is the choice of meats and fowl used in cassoulet. For this application we will be using Duck & Pork or a mixture of the two.
I spoke of the earthware pot, they do make a difference in the final fare however there are options if one doesn't have clay cookery. Some chefs use Crock Pots which is a great Idea for slow cooking some things, but I found to be unacceptable for a good Cassoulet. Something was lost in the method, the crock pot made an OK Cassoulet but not a Great Cassoulet, my second choice of cookery for Cassoulet is Cast Iron. Which ever cookery you choose I'm sure you will enjoy this great recipe.
OK, onto the ingredients, remember this is from scratch and takes time to prepare, I will be offering a quick version following the final posting of Cassoulet.

Ingredients:

1 lbs dried Great Northern Beans (refer to previous post)
2 ea smoked Ham Hocks ( 4-6 oz each)
1 lbs pork sausage ( Andouille is my choice)
6 Duck Confit (Leg & Thigh)
3 cups med diced Carrots
3 cups med diced Celery
1.5 cup chopped Garlic
1.5 cup chopped Shallots
3 cup diced fresh tomato
2 cups dry White Wine
2 cups chicken stock
1 cup cooking water from beans
4 sprigs fresh thyme
4 sprigs fresh oregano
Sea Salt
Fresh Cracked Pepper

Next will be the process of putting this all together, one portion of this I will mention today is to soak the Ham Hocks in luke warm water for 2-4 hour changing the water at least 4 times, commercially smoked ham hocks are filled with sodium and are strong flavored with liquid smoke so unless you smoke them yourself or buy them from a quality specialty butchers shop and you know what there method of smoking is be sure to give them a soak. Happy Shopping !!
I shall return, until then "Think Good Thoughts & Smile"......

Recipe Cassoulet, introducing the Great Northern Bean!!

White beans are the heart and soul of Cassoulet. My pick is the Great Northern Bean though there are others one could use such as Navy or Cannelli beans. Why Great Northern you might ask, there delicate flavor, Great Northern beans do not have a strong flavor allowing them to absorb the flavors of the other ingredients giving ones buds a rush of flavors with each bite.
It has been long argued if soaking of the beans is necessary, in my view no, it is important to inspect the beans as a whole discarding cracked or otherwise imperfect beans and a quick rinse with cold water. It has been said by soaking dried beans they will allow one to produce less flatulence or gas once cooked, myth or fact,  you be the judge. OK now onto the cooking of the Great Northern Beans. Sure one could use canned beans and I will offer a recipe for cassoulet using canned Great Northern Bean but the liquid in which the beans are cooked play an important role in the grand finale.
I use the 1 - 1 ratio when cooking the bean meaning 1 pound of dried bean to 1 gallon of liquid or water in this case.
Fill a stock pot with 1 gallon of water, add dried sorted Great Northern Beans, turn the heat to high and bring to boil, reduce to simmer and cover, allow beans to simmer for 30 mins, after 30 mins  minimally salt the water and add 1 tbsp garlic powder or 2 cloves of fresh garlic, recover and simmer for another hour, total cooking time is about 1 1/2 hours or until the beans are just tender. It is important to NOT over cook the beans, keep in mind this is just the first cook of the bean if you will, they will continue cooking as the cassoulet is brought together.
Step two will be in the next posting as will be the total list of ingredients, until then "Think Good
Thoughts & Smile".

Cassoulet, the comfort of comfort foods is on its way!!

Cassoulet has to be the comfort of comfort foods, white beans, duck confit, sausage & smoked hog hawks slowly cooked in an earthware pot for hours melding with all the wonderful flavors of thyme, oregano, carrot, celery, white wine with just a hint of the juices from the stock pot and a slight smash of fresh tomato. Simple yet filled with complex flavors that warm the soul to the core of ones very being leaving you satisfied yet yearning for just one more taste to confirm the depth of those very flavors.
Even at the fact this recipe is simple, it is time consuming from scatch. I will share this recipe over a few posts then I will offer up a quick cassoulet recipe. As a chef the time it takes to prepare Cassoulet is well worth the wonders of its reception, an expression of emotions, if you will.
I will return with step one of Cassoulet beginning the next post, until then Think Good Thoughts & Smile.
What about the Giants victory? In a word AWESOME!!!!

Duck Confit, a must do before Cassoulet!!

Before I share the Cassoulet recipe I realized that first I must share the Duck Confit recipe .  What is confit? Confit is a generic term for various kinds of food that have been immersed in a substance for both flavour and preservation. Depending on where you are constitutes how something is turned to confit, usually it is the fat of which you are making confit but in some areas Olive Oil is used, my recipe for Duck Confit uses both Duck Fat and Olive Oil from Provence.
Ducks carry a lot of fat which when cooked or grilled renders away from the meat of the bird, I only Confit the Leg & Thigh, the breasts I separate from the rest of the carcass as I do the leg & thigh then I pull the rest of the skin off and cook it as I sear the leg and thigh to render the fat.
Before any of that happens I lightly season the Leg & Thigh with cracked pepper, very little sea salt and garlic powder. To confit just a couple of legs&thighs really is not worth it, there are a couple of store bought confits that are of good quality. Generally I will Confit 12 or more ducks which means I have 24 leg & thighs that takes about 1 gallon of fat. This is where the Olive Oil comes into the recipe or application. As the legs and thighs are searing begin heating the duck fat over low heat adding olive oil, the combination is about 3-1 ratio of duck fat to oil. Now that all the leg and thighs are seared (not cooked) completely submerge the leg & thighs into the warm oil. As you are doing so preheat your oven to 200 degrees, bring your fat and oil to 200 degrees cover and into the oven it goes, here is where you will need to be prepared to be around for 8 hours, it is not wise to leave an oven unattended, especially when one is slow cooking with fat. Did I say 8 hours? Yes allow the duck to slow roast in the fat for 8 hours, once the 8 hours has passed remove from oven and allow to cool to room temp. The contents are now confit and can be stored in the refrigerator for months. You can remove the leg & thighs from the fat, fresh or vac pack and freeze until ready to use. I will be back with what to do with the Duck Confit prior to using it in a dish such as Cassoulet.
Until then "Think Good Thoughts and Smile"

No title, just some facts.........

Cassoulets, stews & soups, three things I look forward to with the beginning of fall. Not that they are only fall and winter foods, a good cassoulet is enjoyed anytime,spring and summer sing with gazpacho and chilled soups but I gotta tell you cassoulet is the comfort of comfort foods for me. I am saddened by the way many chefs have bastardized this great classic calling what should be a casserole a cassoulet. The classic was in fact a peasant dish of white beans, rabbit, duck, partridge and game that would sometimes be cooking for months, yes I said months by continuously adding ingredients and keeping the pot cooking so to speak. Depending on the region would constitute the ingredients such as pork, duck and partridge but one thing can be said for certain, White Beans cooked very slowly. Traditionally this flavorful pot of goodness would be topped with fried bread, duck cracklings or pork cracklings, this has been replaced in many recipes with puff pastry. I said many chefs bastardize this great classic, allow me to qualify this, what I mean is they use the term "Cassoulet" very loosely, sure every recipe has variations in fact I encourage taking a recipe and adding you own twist to it such as different herbs or substituting chicken for duck, you get where I am going with this, changing the base from white beans and calling a dish cassoulete should be punishable by law such as using  black beans and calling it Black Bean Cassoulet, please......
As you can see I am on one again so I will be back with my Cassoulet Recipe that is just that, "Cassoulet."
Until then Think Good Thoughts & Smile....

Warmed Brussels Sprout & Blueberry Slaw!!

Brussels Sprouts, in a word nutritious, in two words nutritiously delicious. This application is very simple and can be served as a side or even a main by adding a protein. So let us get to it..........

Ingredients

4 cups chiffonade Brussels sprouts
1 cup fresh blueberries
2 tbsp garlic powder
1 tbsp smoked paprika
2 tbsp brunoise of red pepper
2 tbsp brunoise of leek
1 tbsp Olive Oil
1 tsp rice wine vinegar
Sea Salt & Fresh cracked Black and White Pepper

In a mixing bowl combine all except the olive oil , toss a few times while your large saute pan is heating over med-high heat. Add olive oil to pan then add the Brussels sprout mixture, turn heat to med, toss until warmed but not cooked, about two mins. S&P to taste, serve immediately.
This works so well with game and game birds or just about anything that has a smoky grilled taste. I have even stuffed fresh trout with the slaw, remember that recipes are only guidelines for you to develop off of, create to your own taste by adding, seasoning or general experimentation to recipes, you might just be surprised at the outcome.
I'll be back, until then "Think Good Thoughts & Smile".

Recipe, Quail Brined in Beer and wrapped in bacon!!

I recently read an account by an Italian Chef who is not famous or well known in this country, in the article he spoke of keeping ingredients to a minimum, maybe 3 or 4 max. This is something I believe and have modeled my style of cooking after for many years. If one looks at worldly cuisine with open eyes one will see some of the tastiest are one, two or three ingredient dishes. If we take it to methodology of cooking something such as over an open fire or in a wood fired oven things get a bit more complex only in the fact woods burn differently and most certainly the taste of the smoke. Here in America we are lazy when it comes to the fires we cook over, Kingsford anyone? or where is the Mesquite? or grab me a beer while I am turning on the gas! my favorite is where is the lighter fluid? Yes my friends even I have fallen to the for mentioned more than once, but the truth is we should take time preparing the method in which we will be cooking, in this case Grilled Quail wrapped in Bacon.. A few posts ago I wrote of adding herbs to the fire, herb smoking if you will and in this case the herb will be Sage but first to the fire. OAK, White or Cork Oak to be exact is perfect to cook these little jewels of deliciousness over. Even though burning a piece of wood until it turns to coals takes time it well worth it plus the flavor it adds is a seasoning in itself. Onto the recipe.....
Your choice to bone the little birds, I do only because it makes things easier and not messy but remember cooking next to the bone adds flavor as well. Brine, very simple:

2 12oz bottle Oktoberfest Bier (spatan)
16 oz water
1/2 cup raw sugar
1 tbsp Sea Salt
1 tbsp garlic powder

Combine all ingredients in stock pot, bring to boil, reduce to simmer, allow to simmer for 15 minutes to ensure all solids have incorporated, allow to cool for 2 hours, do not want to poach the birds. Once cool place the quail in the liquid mixture and allow them to soak for 4-8 hours. remove quail, pat dry and wrap with a good apple wood uncured bacon, dust lightly with smoked paprika and a bit of cracked pepper, grill indirect heat turning the quail a couple of times until golden which takes about 15 mins.
Simple and out of the park tasty. I will be back to share the Brussels Sprout and Blueberry warmed slaw that I serve with the Quail, Until then "Think Good Thoughts & Smile"..........

"THINK GOOD THOUGHTS & SMILE" where it came from...



Why "THINK GOOD THOUGHTS & SMILE" at the end of almost every post was recently asked of me. Some years back a kitchen I was working  there was a sticker that said "Think Good Thoughts....." we added "& Smile" for reasons I won't mention here. That was a great time in my life & close to being the funnest kitchen I have worked in. Nothing grand but how two of us could accomplish the burn and turn of 200-250 covers each night with what we had to work with was quite the production. I have worked in houses that we would do 700-750 covers on a busy night but we also had big kitchens with 7 cooks on the line and big dinning rooms that when at capacity seated 250pp.
The little place our kitchen was a 12"x24" grill, 1 basket electric fryer and a 4 burner stove with oven. There was no salamander and the pantry was a 3'x4' working space a top a drop in  that produced amazing apps, salads and desserts. This was also an exhibition style kitchen for all to watch as we did what we did 6 nights a week, even the bar goers would watch as the bar was part of the kitchen. Did I mention the dinning room sat 40pp. During the summer we would nearly double the covers as tables where added when the piles of snow melted uncovering a beautiful deck that overlooked the little lake so many would flock to.(pictured below) Yes a good time, I learned so much in the small but popular venue. Even though I only worked one year in that fun little resort area that held that gem of an establishment I gained so much. The little restaurant is still there, kitchen has been remodeled, still small, still burning & turning and still showing the sticker that says "THINK GOOD THOUGHTS..." but only I along with a select few know and lived the hand written "& Smile".



Recipe or not It is Glazed with Goodness!!

As the cool fall mornings air returns I always begin thinking of days gone past, guess one could say it is my time of the year. With much gratitude filling my plate I am thinking Venison.  Around this area it is illegal to take a deer except for a few and far between private areas. Many do not realize this area was once a prime destination for all types of hunting, a day at Flioli could one see this by the mounts on the wall,  the hills and watershed were once land to many hunters cabins from families as close as San Francisco and as far as, well I do not know the answer but back in the day even the trek from SF would be worthy of an entire weekends stay. I often ponder how grand it was around here 75 years ago, sure it was populated but nothing as it is today. The San Gregorio and Pescadero Creeks held fine fish for the taking, now they have all been taken leaving a 0 fish limit, along with the San Lorenzo River which fishermen would travel from far for its well known Steelhead and Salmon runs beginning in the fall of each year. I have heard stories of runs with fish big and thick to the waters they would actually hit you as they swam by. Now one is lucky to C&R one small hatchery fish during the short very regulated season.
WOW, where did I go, guess it was one of those pondering moments. Now back to Venison. Most of our Venison is farm raised,  in fact restaurants can't serve wild Venison that is because there are not many left in this state, fact, in 1990  Fish & Game began planting Bucks in the Sierra hunting zones just as they plant trout, speaking of trout, now they plant 3-6lbs rainbows for the hunters that do not get a buck, there is not a Doe season in Ca. so the Doe's.........OK, OK bringing myself back to the recipe I wish to share. Back strap is by far the most delicious meat on just about anything, tender, flavorful never needing much in the way of marinading, actually this recipe is not really a recipe but rather a technique, it only involves wild hog bacon, venison and some fresh berries combined with a couple of other ingredients.



As you can see, simply wrap the strap cut with wild hog bacon, S&P to taste and grill. WHAT? That is it!!

No, what comes next is the glaze you will brush on  prior to pulling the meat off the grill. As I said back strap doesn't need much, a glaze of fresh wild berries is a stretch at tempting to ruin this mouth watering delicacy, but the sweetness combined with the smoky saltiness of the bacon and the gaminess of the venison will make your buds stand up and sing.

Ingredients:

1/2 cup fresh black or olala berries

1/4 cup fresh blueberries

2 tbsp balsamic vinegar

2 tbsp fresh sage

1tbsp orange marmalade

1/4 cup water

1/4 cup Red wine (malbec works well)

pinch white pepper

First combine all the ingredients in the food processor or blender, blend until smooth, if too thick add a bit more water, transfer contents to a sauce pan, bring to boil, reduce heat to simmer and reduce by half, Carefully strain out the solids, return the liquid to the sauce pan and reduce by 1/4 or until syrup like consistency, what you have is a sweet balance of flavor with just enough sugars to caramelize the flame kissed back strap. Wait until the lasts minutes of grilling to apply to the meat, too much will ruin the flavor of the venison.

I use this same glaze on grilled game birds such as mountain Quail. Paired off with a good Malbec such as a 2007 or 2009 Alamos from Argentina that will not break the wine budget.

Enjoy, as always Think Good Thoughts & Smile!!

Duck with many uses!!

Many know the love for game birds I hold, Duck, Pheasant, Goose, Mountain Quail, Grouse all equal one word , DELICIOUS when prepared properly. I use Duck in so many recipes from Pizza to Salad, Con Fit to Peking and every where in between. This morning I offer a simple way to prepare Duck Legs & Thighs which the meat can be used for everything from appetizers to tacos.

First rinse the leg and thigh off, do not trim the fat as you can see in the picture,( note the pictured duck L&T's are store bought, wild L&T's can be much smaller)as a cast iron skillet is heating over high heat Sea Salt & Pepper the fat and skin side of the leg and thigh. Carefully place Skin side down into the hot pan, allow to cook until golden as the picture. Turn and allow unseasoned meat side to brown. As the duck legs & thighs are becoming golden gather the following ingredients & preheat oven to 400.

2 1/8 inch slices fresh ginger
1/2 bunch cilantro
1 tsp powdered cumin or cumin seeds
2-4 red chili peppers
1 Jalapeno
1 shallot
4 cloves garlic
1 oz Tequila
1 lime

Even when cooking with Tequila I use a good one such as Don Julio Blonco. I also prefer  Blanco rather than a Gold in most applications.

Now that the oven has heated and the L&G's are seared and golden, remove from heat and dust with Cumin then Squeeze the lime letting juice cover the meat, add cilantro, chili's, ginger, some S&P and baptise the herbs and duck with the Tequila's, cover with lid or foil and into the oven for 30-45 mins.
Carefully remove lid or foil then remove Duck, allow to cool for 10-15 mins, remove the meat and toss the bones.
The meat has become tender and packed with flavor, this is a quick simple way to cook most game bird legs & thighs. As I mentioned the meat can be use in all kinds of recipes from appetizers to entrees.
What about the fat and drippings you might ask? Keep the fat. How to do this is strain out the whole cooked herbs and solids then put the fatty juices in the refrigerator for 1 hour, the fat will separate from the juice and become solid, with a spoon remove the fat and place in a freezer bag, label, date and into the freezer to be used in con fit in a later post.
Until next time, Think Good Thoughts & Smile!!

Chocolate Gilato, in a word "Balance"....



To answer if I could recommend a dessert that would follow the Bistecca Arabiatta well that is filled with the chocolate experience so many love, I offer this. I believe in simplicity when it comes to dessert after a meal filled with complex flavors, just something to round out the experience. Spicy followed with chocolate does well, as does something cool on the palette such as Chocolate Gilato with curls of shaved chocolate, dusted with just a hint of coarse Sea Salt.  This may sound too simple and not original but trust me your palette will sing with satisfaction.
All to often I find dessert complicates and ruins a Grand Gastronomical affair adding a heaviness that sits with you for hours. One very wise chef years ago said one word to me I hold to heart to this day, "Balance".

Bistecca Arabiatta & something Dolcetto!!

In reality one could cook just about anything Arabiatta style which means hot with peppers in it not so literal translation. One of my all time favorites is for Bistecca Arabiatta or hot pepper steak which is not just spicy but filled with flavors that work well with the previous posting on Spaghetti Squash. As with most recipes there are 100's of variations, allow me to introduce my recipe or version for Bistecca Arabiatta.
First let's talk about what cut of beef we will be using, I suggest a good quality 8oz. Grass Fed Top Sirloin or 8oz. New York with 1/4 in of the fat cap left on. We all love Filtet Mignon and there is nothing better than a good Ribeye but both these cuts are better left for other applications. Tops and New York's are tighter, firmer cuts that can take a pounding as you will understand in a minute. Buffalo or Bison is an excellent choice as well but kind of pricey for marinating.
Take your steak which should be about  3/4 inch thick, if using a top you can butterfly the steak to make it the right thickness. Cover a chopping block with plastic wrap, place steak on plastic wrap, cover steak with plastic wrap, now with a hand tenderising mallet gently pound the steak out until it is approx. 1/2 inch in thickness. What you are doing here is breaking the sinu which in doing so make the cut more tender and accepting of the flavors in the marinade. I might add that a Skirt Steak is an excellent choice as well and there is no need to pound it out. Set the pounded steak aside and remove the plastic from the block, you can probably figure what to do with it from here, the plastic that is, now onto the marinade which is so simple.

Ingredients:

2 tbsp Basil Pesto (good quality fresh will be in the refrigerated section if using store bought)
1 hot Red Thia Chili
1 tsp fresh Cracker Black Pepper
1 tsp Balsamic
1 tbsp Olive Oil
Sea Salt to taste

Place all ingredients into a foods processor or blender, pulse a few times to break up chili. Add 1tbsp of water if needed.  Now simply place the steak into a bowl or baggie and pour in marinade I like the storage baggie because as the meat marinades I can press the marinade into the meat which brings me to allow the marinade to do its thing for 2-24hours prior to grilling. Notice how the balsamic carmelizes and the flavors meld with the meat, spicy yet not overpowering.
As for wine, I personally would pair this off with a soft and fruity Dolcetto from the Piedmont region in Northwest Italy, when picking a Dolcetto remember it is meant to be drunken young generally 2-3 years after it is released. The sweetness of this wine goes so well with the spiciness of the Bistecca Arabiatta and if you know me I am not a sweet wine enthusiast or one to even recommend a sweet wine.
As always, Think Good Thoughts & Smile!!

How to Choose A Ripe Spaghetti Squash!!

This morning I was asked a good question, "How to pick a Spaghetti Squash"? First I should point out there are a variety of Spaghetti Squashes; Green Striped, Orange or Orangetti and the common Yellow or Winter, these are all winter squashes. If you are picking up a Green Striped be sure that the green stripes are a very deep green, Orange or Orangetti be certain the squash is bright orange without any yellow and for the Yellow and by far the most common be sure it is yellow like a lemon. As with all the mentioned weight is a factor, all pack a dense 4 or so pounds and should be 8-12 inches long, note I said should be. Just last night I prepared a small Spaghetti Squash that was only 5-6 inches but was bright yellow and had weight to it. If the squash looks good but is lite in weight, pass on it.
I hope this helps, I will be back with one of my all time favorites later on that goes great with Spaghetti Squash Marinara and some grated Parmesan.
Until then, fall is in the air this morning, be safe and remember to think good thoughts & smile!!

Recip, Spaghetti Squash con Fungi or with Mushrooms!!

Con Fungi or with mushrooms is a delicious way to use Spaghetti Squash as the pasta. Mushrooms are filled with micro and macro nutrients, they are unique that each type or variety have different properties of nutrients, flavor as well. For this application we will use Brown Crimini, Oyster and Shitake for simplicity, by all means don't feel limited, as I always say recipes are guidelines for you to create something with your own twist or character. OK, back to Spaghetti Squash Con Fungi.

Ingredients:

2 cups Cooked Spaghetti Squash (refer to precious post)
1/2 cup sliced Shitake Mushrooms
3/4 cup Sliced Oyster Mushrooms
1 cup quartered Brown Crimini Mushrooms
2 tbsp olive oil
2 tbsp chopped garlic (more is better)
2 tbsp chopped shallots ( fine chop)
1/2 tsp cayenne pepper ( will enhance flavors, will not make spicy hot)
1/4 cup fresh diced Tomato
2 tbsp chopped Italian Parsley

Heat a saute pan over med high heat, add Olive oil, reduce heat to med, add all mushrooms shallots, cayenne, S&P (to taste), allow mushrooms to cook for 2-4 mins or until they begin to brown a bit, add garlic and toss, add tomato and spaghetti squash, toss gently until the spaghetti squash and mushrooms adding parsley and a bit of fresh grated Parmesan Cheese, Serve immediately garnishing with a sprig of Italian Parsley.
There are many variations of herbs your could add to this basic recipe. If you don't mind adding a bit of fat and extreme flavor, add 2 tablespoons of crumpled Gorgonzola Cheese, this will give an awesome flavor with the mushrooms and make it a little creamy.
Another suggestion if you are not a fan of the mushroom is to simply toss the Spaghetti Squash with 1/2 cup of the Bruchetta I posted recently and garnish with fresh shave Parmesan and fresh Basil.
I can not stress enough to use these recipes as guidelines to create something you can call your own, cooking is meant to be fun so experiment you just might surprise yourself and others.
As well Spaghetti Squash is a great side dish or as the main fare, it goes great with chicken, fish, game meats and beef.
Well it is Sunday morning, looking as if it is going to be another great day!!  Enjoy.......

Spaghetti Squash, some basic information!!

Allow me to begin with some basic nutritional facts about Spaghetti Squash which is a winter squash that begins harvest in early fall (NOW), it is filled with both Omega-3 and Omega-6 Fatty Acids, has 31 calories per cup, 7g of carbohydrates and is loaded with macro and micro nutrients.
Spaghetti Squash is simple to prepare, you can bake it, steam it or even boil this yellow beauty, today we bake it.

After cleaning the squash carefully cut it in half long ways and remove the seeds, as your oven is preheating to 375 degrees line sheet pan with parchment paper(makes for easy clean-up) lightly season the flesh of each half with Sea Salt and Fresh cracked Pepper, note I say lightly, now drizzle a small amount of Olive Oil, (1/2 tsp) on the flesh of each half, place each half flesh side down on the baking sheet and into the preheated oven it goes. Cook for approx 30-45mins or until tender to touch. Remove squash from oven and allow to cool slightly which makes for easier handling. Now it is time to remove the spaghetti like flesh, simply scape it out and discard the skin. What you now have is the basis for the next recipe that I will be back shortly to share, "Spaghetti Squash Con Fungi" or "Spaghetti Squash with Mushrooms".
Until then !!



Pasta Alternatives if there is such a thing!!

I love pasta, I love making it, I love cooking it, I love eating it and I love serving it, that is a lot of love from this French American. There are so many types of pasta, each with there unique purpose, there really is not any true substitute for its goodness.
In today's world with so many people counting carbs, there are some fun options to pasta in its true flour form such as Spaghetti Squash or making Parppardelle like noodles using Zucchini ribbons, the list goes on. The techniques are simple and the results are delicious. Over the next couple of posts I will be offering a few simple recipes beginning with Spaghetti Squash that are delicious and unique alternatives to Pasta as we know it.

 So stay tuned and I'll be back, until then Think Good Thoughts & Smile!!

Recipe Bruchetta with Ripe and Ready Roma's!!

San Marzono Tomatoes are perfect for this application, however trying to find this fresh heirloom  tomato can be difficult so I suggest using a ripe Roma which are not an heirloom variety but are similar to the San Marzono in that they are sweeter and have less seeds than lets say a beefsteak. I found some of the best store bought Roma's the other day at market for only .69 per pound that I think I have ever had. Deep, sweet and obviously not gassed to ripeness. Bruchetta is one of those things that can be an appetizer or made into a great entree experience, either way a good bottle of red will always share in appreciation. I have been criticized about this recipe because it has a slightly different style so it is not "True" so to speak.
Get a life is all I have to say to the one who criticized as well as do not serve me anything you wish to have debate over whether is is a classic recipe or a take on one, you will always wind up on the loosing end of that debate and besides recipes are guidelines, so back to the recipe.

Ingredients:

6 ea Ripe Roma Tomatoes ( med dice )
12-16 cloves of garlic ( fine chopped)
1 cup fresh Basil (chefinade)
2 tbsp shallots (fine chopped)
2 tbsp olive oil
1 tbsp Balsamic Syrup
Sea Salt & Fresh Cracked Black Pepper to taste

Combine all the ingredients in a bowl and gently toss, allow flavors to meld at least 1 hr prior to using. As the hour passes and the flavors do there thing and by the way the secret I mentioned in the previous post is the balsamic glaze, it really brings out the acidity in the tomato for that WOW on the palette. As I was saying, while the ingredients do there thing take a good loaf of Italian Long Loaf or a good French Baguette and slice 8 on the bies approx 1/2 inch thick slices. Heat up a cast iron skillet over high heat, pour 1 tsp olive oil and 1 tbsp whole butter into the hot pan, the oil will stop the butter from burning, place 4 slices of the bread and allow the butter and oil to turn the bread golden and crisp on one side, turn bread and slightly toast the other side, repeat for next 4 slices. Now we are ready to open the wine toast the Tomato Gods and assemble which is simple. Take the bread golden side up and simply spoon the tomatoes mixture a top each slice, place on a platter, crack a bit more pepper, maybe sprinkle some fresh shaved Parmesan Cheese and get you buds ready to take flight. So simple and so good, the tomato mixture can be tossed in pasta, on top of pizza or even spooned a top fish, chicken or beef, my favorite is with the grilled sliced bread. In any case as I mentioned a good red will do well such as a 2009 Carmenair from Chili, this full bodied grape has quite the history which I will not go into in this post so on that note I will say;
Think good thoughts, smile and enjoy !!

Recipe for Simple Caesar Dressing that will take you back in time.....

For a true to the word Classic Caesar Salad lover there is nothing better than the old Caesar Cart pushed table side and brought together in a old wooden bowl beginning with a fresh egg yolk evolving to the plate which presented crisp romaine tossed about with the fresh lemony, anchovy laden emulsification perfectly coating each bite of Romaine as the flavors bursted across the palette finishing with the strength of freshly shaved Parmesan.
If you are seeking what has been presented then you will have to go about making it from scratch so to speak, if you will settle for a simple Caesar Dressing that if you close your eyes and dream a little it to will take it all back to that fresh egg yolk cracked and whisked away in the big wooden bowl. Seriously this is too good to be simple, hmmm but aren't most of the simple things in this world the best. OK no philosification today just a good simple Caesar Dressing recipe.

Ingredients: makes 4 servings

11/2  tbsp Mayonnaise
1 tsp Anchovy Paste (filet's work well to and can be use to garnish the finished salad)
2 tsp white balsamic vinegar
1 tbsp Olive Oil
1 tbsp Water
2 tsp fresh lemon juice (more or less)
Cracked Black Pepper to taste
fresh shaved Parmesan ( as garnish for salad)

Combine all mentioned ingredients in a blender or food processor and blend until well incorporated, that is it, toss ripped Romaine Heats and create a Caesar experience that you will not forget.
If you are pouring a white keep it simple as well, a 2010 Kendall Jackson Reserve Chardonnay or a Red such as a 2009 Hahn Pinot.
I know I did not walk putting the salad together today, it is pretty easy to figure with out instruction. Should you wish instruction just Gmail me and I will be happy to explain how to make the perfect Caesar Salad using this simple dressing. Next up another simple one for a Bruchetta filled with garlic and something secret to really bring on intense flavors.
Until then keep smiling, it makes the world a better place and our foods taste fantastico.......

That is Lamb not Ham !!

After receiving an email regarding question as to if that was a Leg of Lamb or a Ham in my previous post I thought it would be good to answer, IT IS A LEG OF LAMB.....
Allow me to share with you the technique and why the shank has been tied back into the upper leg roast making it appear much like a Bone in Ham.
There is a joint between the shank and the upper leg which is the knee of the leg, carefully cut into the joint from the rear so it freely moves back, now run your finger or a knife up the bone creating space along the bone of both the shank and the leg roast, this is where I stuff whole sprigs of Rosemary and as many cloves of garlic as I can fit. Pull the shank back into the roast and tie it off so the flesh of the shank meets the roast creating a seal of sorts that just enough smoke and air will allow the garlic and rosemary do there thing of beauty without drying out the meat.
I shall return until then have a GRAND DAY AND THINK GOOD THOUGHTS!!!

Add a Little Smoke to your Grill!!

I really enjoy Lamb, properly prepared there is just something about it accompanied with a good Red that puts a smile on my face. Yesterday I had the opportunity to do what I enjoy the most, cooking for my family. My mom & dad celebrated 55 years of marriage so we had a very small gathering for them and I got the duty of preparing the Leg of Lamb. There is long history as well as tradition when it come to lamb on both sides of my parents family dating back longer than the 55 years they have been together oops 56 year they have been together. I enjoy hearing the tales from years past and of the slow cooking of whole lambs on the spit which was tradition. As with time, tradition often goes to the wayside which really bums me out so I do what I can to see that tradition and heritage is kept alive on some level.
Yesterday was a day that began with a Picon(photo of dad preparing what looks to be the last of)

 or two as I prepped the 6 plus pound leg by stuffing it with many, many garlic cloves and running whole sprigs of rosemary along the bone, two ingredients that are a must when grilling up a leg. There is nothing over the top I wish to share here just a suggestion that can be applied when grilling game, poultry, fish and meats or even veggies.
I use indirect heat in the Weber which means I am adding charcoals every 30-45 mins. As I add the charcoals I mix in fresh rosemary, greens and stems which produce a wonderful smoke that permeate the garlic stuffed leg of lamb in this case. By adding fresh herbs to your fire such as the rosemary it adds and incredible flavor to the smoked kissed meat. As I mentioned this can be done with just about anything one could grill, items that are slow cooked are the best but it also fares well with the quick to cook items.
In close I just want to say CONGRATULATIONS AND THANK YOU to my mom and dad.

Slaw Dressing or Marinade, Your Choice !!

Where does time go, seems like just yesterday I said I'd be back with some new recipes, that was 2 weeks ago. Well I am back to share a very simple Slaw Dressing that is packed with flavor and nutrients. This dressing is not just for Slaw I actually used it last night as a marinade for Game Hens that turned out to be over the top.

2 large carrots
4 baby bell peppers
2 cups kale greens
2 cups spinach greens
6 cloves garlic
3 tbsp red wine vinegar
1/4 cup water
3 tbsp plain yogurt
S&P to taste

To get all the flavor and nutrients I will first run the carrots, peppers, kale, spinach and garlic through my juicer essentially making a concentrate of pure juice that is all flavor. Now take the juice and mix it with the remainder of ingredients and that is it. Simply dress what ever cabbage you are using or salad mix.
As the marinade I added 1 tbsp of Olive Oil and the zest of 1 orange. Let the hens marinade for a minimum of 1 hour before grilling.
There are many more recipes on there way. Things have been very busy so time is passing as the blink of the eye.........

Recipies To Bring on the Goodness and a bit on Juicing!!

What is this?? you ask. Breakfast!! I reply. Now you might be thinking that this Chef has gone off his rocker or that this is a huge amount to consume for the first meal of the day or that has to be the ugliest salad Chef Bataille has ever put together but the truth is that it is filled with Micro and Macro nutrients that many of us are lacking in our diets and no I do not eat all of this, I do run it all through my juicer and come up with something much more realistic and manageable. After running all this goodness through the juicer it comes out to be between 14-17 liquid ounces of raw nutrients from apple, kale, spinach,peach, blueberry, raspberry, carrots, ginger, fig, celery, broccoli, red pepper and anything else from the garden that I can cut up and run through the juicer. As I was juicing this morning I began thinking of ways to get more nutrients into the menu items for both banquets, daily menus and the meals I eat here at home. Duh!! you might be saying, but hold on, I do not run a Health food or Juice Bar establishment. There are many meats, chickens, fish and wild game that have met my grill as well as acres upon acres of fresh vegetables and fruits from the garden. Lets go back to juice for a moment, when we buy juice from the store unless it is fresh pressed it is filled with sugars and more than 40% of it raw nutrients are no longer a part of what we are consuming, that's right nearly half is gone.
I have always been nutrient conscience as well as nutrient ignorant and lazy, when we pop a vitamin in our mouths it is absorbed through the process it goes  from mouth to ?? you know what I mean, the absorption of the vitamin is approx half, the rest gets expelled through various channels. sure it is way easier to take a pill and call it good rather than spend time juicing or going through trying to consume what our bodies and mind need on a daily basis to be as good as we can be on many many levels.
It is only as of late that I (re) began juicing after watching "FAT, SICK and NEARLY DEAD". I know a lot about nutrition, I know a lot about balance and how to be the best I can on many levels, but I became complacent. Sure I was eating right and exercising but the truth of it I felt off and watching the previously mentioned was a reminder of how good I felt and looked when I juiced daily, so out came the juicer and WOW, WOW, wow wow wow, in just four short days of adding a juice regiment, fresh juice that I fix with raw ingredients I have dumped 15 lbs and feel so much better. (had to add that little testimonial, jajaja!!)
To answer the question of how to add more raw nutrients to menus is simple and will cost more but adding goodness to a recipe and passing it on to a guest or guests is much more rewarding than putting a buck in my pocket.
Now where does this leave us??
It leaves us with coming up and fixing some of the Greatest recipes and addition to recipes, for my life, for your life for all of our life's, OK OK maybe I am a bit ambitious but it only means I care so stay tuned on how to tweak your recipes and fill them with LIFE!!
Until then..................................Oh I almost forgot, all that you see in the picture up top equals;

of GREATNESS!!

Basic Recipe for Marinade and more....

As the World Olympics have just begun, excitement filled the air with the viewing of the "Opening Ceremonies". It is a GREAT thing when people from all over the world can compete in peace without wounding or killing, where tears of both victory and defeat replace bloodshed and a loss is still a victory for the achievement of both the athlete and the country they represent.
Some may not realize there is another "Olympics of the World" which takes place this coming October in Germany, the Culinary Olympics. A grand competition of world class chefs competing and displaying what the best of the best can create and "NO"  it is nothing like "Iron Chef" of the food network. Now that I have shared that bit let's get onto what this blog is all about, Recipes.
I know I am repeating myself in saying "do not be afraid to tweak and experiment with the recipes I post here", this is why I generally post simple, quick basics, cooking is meant to be fun and filled with passion, were you can close your eyes and think about a flavor you associate with goodness and recreate a moment filled with memories of happiness. So where is the recipe??
This simple marinade is packed with finishing flavors that leave you asking?????? OOPS, I won't ruin the experience but you will see what I mean.

This is great with beef, buffalo, or game meats:

1/4 cup Olive Oil ( virgin or semi fine is higher in acidity and work well for this application)
1 tbsp. ground cumin
1 tbsp. red chili powder
1 tsp. chipolte
1 tsp. lime juice
1 tbsp. lime zest
1 tbsp. lemon zest
1 tbsp. orange zest
1/4 cup fresh cilantro
2 tbsp. chopped garlic or 8 to 12 whole cloves
1/4 cup water
1/4 cup spring or white onion (peeled)
1 tbsp. pure maple syrup
sea salt to taste


Simply add all the above mentioned into a food processor or blender, blend until semi smooth.Place desired cut of meat in a bowl, coat both sides of meat with marinade, cover and allow to marinade in the refrigerator for 2-24 hours prior to grilling. I recommend searing over high heat to mark and caramelize then cook over med heat until desired temp.
If you are using this with game meats such as Elk try adding fresh blueberries, black berries and a tablespoon of fresh sage.
As always have fun, be safe and ENJOY !!!!

The Truth and a Little Culinary Career Advise From This Old Chef!!

                                                         
This industry and art form has change so much since I first stepped behind the line in 1983, some of which is for the better, some of which is to the demise of the professional chef. Kitchens are being taken over by OOPS better not go there, let's just say I believe many if not most culinary schools are glorifying an art and business to be something it is not. Less than 15% of culinary grads will actually be working in the culinary industry upon completion of there so called training, only 5% will be in the industry after 5 years and only 2% will call it a career. Allow me to qualify industry, anything that has to do with cooking and or food. I feel for these kids that get sold a bill of goods about how prestigious being a chef is. It takes many years to understand the arena we call our kitchens. I am not one to boast or brag about myself or my career as a chef nor my education, I will say that it continues to unfold nearly 30 years later. This blog has been fun for me to share recipes and some technique, I have readers in more than 20 countries and receive more than a few regular emails requesting information or recipes, I am not a well known or celeb chef, I remain mostly private except to those I have met on this blog, friends, family and my peers in this industry, I like it like this, it relives the burden of expectation except at the work place where I give all that I am and believe in being expected upon with high demand. As the new culinary venture I have spoken about nears, as well as the bragging rights that come along with it, I will continue to share and promise to share more recipes and experiences here.
Where I am going with this now is I have not written or shared much as of late, asking myself if this blog is worth anything. The answer is yes!!  I have the belief that if it helps one person it is of some good and purpose. I know some of what I have shared in this post means nothing to some but I shared this information because I recently received an email from a student of the culinary arts that finds themselves frustrated and questioning if they are doing the right thing which brings me to this. Only you can make the decision to continue in the wonderful world of Culinary Arts, if you do, take advantage of all the worldly adventures it offers and be prepared to work very hard to someday have a kitchen you can call your own to share your the passion, knowledge and love for food from.
I will return to share more recipes, until then be the best you can and love what you do.

Garlic, Meyer Lemon, Cilantro and Honey brought together in a marinade is a flavor of flavors, not complicated or complex but bright and bursting with flavor. Fpllow this recipe for the most moist grilled chicken you will even want to sink your chops into the next day and way too simple.
Clean and cut chicken into eight pieces and set aside, in the food processor or blender  add the following ingredients.

24 ea Garlic Cloves
2 Whole Meyer Lemons ( leave rind on )
1/2 cup Cilantro
1/2 cup Flat leaf Parsley
2 tbs Honey
1 cup Water
S&P to taste

Blend ingredeants together, marinade cut chicken for 2-24 hours, grill to perfection and baste chicken with Balsamic Glaze. So simple yet so good.
Balsamic Glaze you ask?? Yes, simply reduce Balsamic Vinager in a sauce pan over med heat by half, be sure not to boil, doing so will burn the sugars in Balsamic and make it bitter. What you will have is Balsamic Syrup, as well be certain to use a true Balsamic Vinager not Balsamic that is produced by adding sugar and carmel coloring to red wine vinager that is sold in most markets. Read the lable, you will also know if it is true by the price, true Balsamic is a bit more but worth every penny.
As with all my recipies do not fear, use your own creative thoughts and try adding your own twist to create something that you can call your own.
Great weather so ENJOY!!!!

Recipe for Oyster Sautee!!

The Pacific oyster, Japanese oyster or Miyagi oyster are the most common here on the Pacific Coast. The most known of the Oyster is the Blue Point which generally come from Atlantic waters but with todays farming practices all species can be readily found in world wide waters.
I love Oysters, cooked or raw I find them to be delicious. A cold pilsner and a freshly shucked Miyagi on the half is the best. For this application one could use any Oyster but the Blue Points are larger so they are prefered by moi...

6 Blue Point or Pacific Oyster ( removed from shell)
1 cup Semolina flour
2 tbs Garlic Powder
1 tsp Wasabi Powder
1 tsp Fresh Cracked White Pepper
2 tbs Olive Oil
1 tbs Unsalted Butter
2 tbs fresh chopped Garlic
Juice of 1 lemon
1 tbs Lemon Zest
2 tbs Capers
2 tbs Dry White Wine

Combine Semolina, Garlic powder, Wasabi powder & White Pepper in a bowl, add olive oil to a heated saute pan, bring to med-high heat, Dredge cleaned Oysters in the Semolina mixture and place in heated pan, sauted for 3-4 mins then turn oysters, continue to cook until golden and crisp crusted. Remove oysters from pan and set aside for a minute as you add butter, lemon, capers, lemon zest and garlic to the pan, saute for a minute or so then deglaze with wine, add oysters back to pan, toss and plate up,  garnish with micro grees and serve. Simple and so delicious !!
I shall return so until then have fun in your kitchens and be safe always !!

Recipe, Dolly Varden, Char Tartar!!

                                                 
Dolly Varden or Artic Char which are one in the same have to be my favorite of fishes, they are also one of the most beautiful. I was first introduced to these pink spotted beauties in South East Alaska while working as the chef of an exclusive lodge on the Prince of Whales Island. Spending much time on the Thorne River fly fishing for the Dolly's was part of my daily duties as for they quickly became a part of my appetizer arsenal. I have prepared them just about every way possible, from smoked to rolling there pinkish flesh in sushi rolls, there firm tender texture is one I personally seek out in todays markets. Artic Char as they are mostly known can be found either farmed or wild, wild is the best. If one can't find the wild ones be sure if farmed they are farmed organically and not from Russian fish farms. The absolute best is right out of the waters on your own fly line, need I say more.........
Here now I present to you "Char Tartar" 

1# Artic Char Filets
1 tbs fresh chopped garlic
1 tsp fresh squeezed lemon juice
1 tsp fresh lemon zest
2 tbs Olive Oil
1/2 tsp Rice Wine Vinegar
1 tbs Capers
1 tbs fresh chopped Italian Parsely
1 Banchi Chicken or Quail Egg (optional)
Sea Salt to taste

Remove bones and skin from the fish, cut flesh into 1/4 inch cubes and place into mixing bowl, add all ingredeants listed except the egg. Gently mix together using a rubber spatula or wooden spoon. If presenting on platter mound the tartar in the center of platter then crack the egg atop, serve with crisp wonton chips, if presenting individually take a 2 inch round cookie cutter as a mold, push tartar through the mold and garnish with egg leaving the bright orange yolk a top, serve with crispy wonton chips.
This is a fast, simple, refreshing and delisious appitizer or as a protien for a beautiful salad with a lite Wasabi Vinaigrette.
As always put your own twist on it, recipes are suggestions or guildlines to create from and try your own additions or substitutions to. So have fun in your kitchen and enjoy using it as an arena to express yourself.

Wine into Vinegar with out a Cultured Starter!!

                                                              

I know this will be argued mostly because it is too simple for some to comprhend. Yesterday as I was picking up some supplies we began talking about vinegar as turning old wine into vinagar. There are several ways to begin the process that require a cultured starter that usually comes from fermented apple. The concept is much like a sour dough starter but is not nesesarry to turn your old wine into your own vinegar at home. I personally have used this and became aware of this process over 20 years ago when I took the Sommiliers course. This works for Red, White, and Champagnes that are on the brink of turning or that favorite bottle you keep thinking would be a great vinegar.
Here is the process. simply take 1oz of vinegar and introduce it to a 750ml bottle o wine, do not re cork the wine bottle but do place a paper towel over it. did I mention to first remove 2 oz from the bottle prior to introducing the vinegar. For champagne allow the bubbly to lose its bubbles and use a white cider vinegar rather than a finished champagne vinegar. It should go with out saying to introduce red to red and white to white but what about balsamic vinegar you might ask. Balsamic or true balsamic is the one vinegar that needs to be done old world way, if you wish to make a foe balsamic use red and color it as many of the balsamic we see at the markets have. Back to the process, after you have introduced the vinegar and wrapped a paper towel around the bottle neck, place a rubber band over the paper towel to secure it. Now the complicated process, place the uncorked bottle in a cool dark place for about 30 days and forget about it. After the 30days has passed remove the paper towel, run the liquid contents of the bottle through a filter or cheesecloth,rinse the bottle with warm water or for those purists boiling water then refill it, cork it and cellar it for at least 60 days, the longer the cellar the finer the vinegar.
Until we meet again enjoy your day!!

Green Goddess Vinaigrette Recipe!!!!

As with most recipes there are many variations from what was the "Original" or "Classic" version which really is what cooking is all about, creating an experience and having fun  as you do it. I will often get my recipe ideas by taking one flavor and thinking it about my senses, day dreaming if you will, then experimenting around in the kitchen. Another fun way to create is to taste and then figure what ingredients are combined in quantity of something I enjoyed out somewhere. Most Chefs are secretive beings, they will often give up a recipe, but not "THE" recipe and most certainly not there exact recipe which humors me because I believe anyone with an accepting palette can figure out what they are eating and with a bit of patience can recreate a gastronomical delite.
Green Goddess Dressing is one such recipe that has many, many variations though there are ingredients that are a must to be called Green Goddess. Classically this is a creamy dressing that has a mayonnaise base, rich in the flavors of anchovy and tarragon, those are the must ingredients for it to be a true Green Goddess Dressing. Utilizing those two key components I now offer my version as a Vinaigrette. For those who dislike anchovy simply leave them or it out.

Ingredients:

2 tbs Olive Oil
1 tbs Walnut Oil (true not flavored)
3 tbs Red Wine Vinegar
1 tbs Chopped Tarragon
1 tbs Chopped Basil
1 tbs Chopped Green Onion (green ends)
1 tsp Chopped Fennel or anise
1 tbs Chopped Garlic
1 tsp Sea Salt
1 tsp Anchovy Paste
Cracked Black Pepper to taste

Simply add all the ingredients in a mixing bowl, blender or food processor and blend together. If you desire lesser of a consistency add 1 tablespoon of water. Allow to rest at room temp for 20-30 minutes to allow the flavors to blossom and meld prior to dressing your favorite greens as for me I love utilizing this vinaigrette with a Baby Greens and Herb Salad Blend.
Well it is a beautiful day out there so off I go to adventure about with my special someone, ENJOY!!

Expanding The Pallet, A Lesson for Pairing!!

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One of the great lessons I learned early on in my career was right out of culinary school some 29 years ago. I was working at a little grill in HMB, the place was a fun filled experience mostly due to the guests and the amount of wine consumed. We had a Pairing Sampler on the menu that consisted of ripe cheeses, grapes, apple swans, pears, walnut & prune wafers, chocolate and on one occasion orange wheels, OOPS!! I can recall the plate being sailed across the line, past the 8 burner Wolf Stove and smack dab to my left shoulder along with words from the Sommelier that I did not think she was capable of saying let alone knowing. Yes, all over the orange wheel garnish. Back then I was 20 years of age, sure I had drank wine but understanding it was another thing. It was then  I decided to broaden my knowledge and take the Sommelier course.
One of the exercises was to taste a Cab and a Chard with a variety of flavors from a variety of foods. I have used this over the years helping kitchen staff and servers understand how the properties of different foods respond with different varietals of wines, this is still used today in Culinary programs and Sommelier courses.
Very simple, the wines you choose need not break the bank, gather up one bottle of Red and one bottle of White wine, a simple Cab and Chardonnay will be fine, now you will need 4 slices Red Apple, 4 slices of a white neutral cheese such as Mozzarella or Provolone, 4 pieces of dark chocolate, 4 pieces of lemon and finally  pen and paper to make some notes for reference. This is a very basic lesson and by no means complete but will offer a great understanding. Pour a bit of red into your glass, now take a sip then taste some apple, note the flavors and changes of texture as they meet on your pallet, I almost forgot, have a glass of water and some bread to clear you palette between repeating the sip of wine with cheese then chocolate and then the lemon. After tasting and noting each of the foods with each of the wines, begin to combine flavors for a deeper understanding. Once you get going on this you will be amazed and understand why I got in sooo much trouble for garnishing with citrus. Do not be afraid to expand this little lesson to nuts and other foods, the more you experiment, the more you will understand, in return the richer the pairings you will serve. This  lesson can be done with beers and spirits if you want to put together the perfect cocktail pairing or beer pairing.
One of the most important things is to have fun, share this experiment with friends even make it into a gathering, just remember there is a big difference between tasting and drinking so be responsible and safe.