Picatta with Turkey Breast that will impress !!

                                       
Finding the correct balance of acid in a recipe can sometimes be challenging especially when the recipe is full of ingredients that hold or add acidity to a dish. One such recipe is  Picatta, sure this is an easy one to prepare, to do it properly is something else. In the 80's one of the item on the menu at SB&G was Turkey Picatta. Turkey you say, yes turkey! Turkey breast is pretty much neutral before it is cooked, what we would do is take a whole breast and slice 1/2 inch slices, pound them to about an 1/8 inch, dredge then flash them in a very hot pan  and create Turkey Picatta. Amazingly the final result was so much like the then $35 per pound and $24 per plate Privimi Veal  that even the high rollers started ordering the $16 Turkey Picatta rather than the Veal Picatta. One other point is that the turkey breast was easier to control than the veal so any cook could prepare it to perfection. 

Ingredients

8 medallions of turkey breast

1/3 cup all-purpose flour
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tablespoon olive oil
1 tbs garlic finely chopped
1/4 cup chicken broth
2 tbs fresh lemon juice
1/2 cup white wine
2 tbs capers
2 tablespoons butter

Place turkey breast medallions between two sheets of plastic and pound to an even 1/8 inch thickness. Combine flour, salt and pepper in a shallow dish. Dredge turkey in flour until evenly coated; shake off any excess.
Heat a large, nonstick skillet over medium-high heat. Add oil and heat until hot, but not smoking. Saute turkey until golden brown on both sides and thoroughly cooked, about 8 minutes. Remove from pan and hold warm. Deglaze pan with white wine, Add garlic to skillet and cook for 1 minute, or until fragrant, but not brown. Add chicken broth and bring to a boil, scraping the bottom to remove any browned bits. Stir in lemon juice & capers. Add butter, melt gently, reintroduce sauteed turkey, toss and season to taste, plate up and drizzle remaining sauce over the Turkey medallions. Garnish with Italian Parsley.
You can substitute the turkey with chicken breast but keep in mind the texture will not be the same and the cooking of the chicken will vary from that of the turkey.
As always enjoy the time you spend in the kitchen & have a ice Day!!

What is Good for the Goose is Good for the Gander. Foie Gras vs Humans, where is the reasoning !!

First and foremost the following is not of my creating, It was found on Yahoo news and I take no responsibility for the articles content. After reading this I am "Back on One" about Foie Gras and my point about balance and moderation. If the Federal Government allows humans to advocate this kind of lifestyle and for the restaurant owner to thrive financially from those who live this lifestyle, there are some definite misconception of those who indulge themselves in Foie Gras or Pate upon occasion, as well to the raising of the Goose or Duck. If one can basically forcefeed a Human, I KNOW,  I KNOW  the human has the choice and the bird is being forced, but what is the message being portraid here and what happened to all these campaigns about obesity and good heart health. I do not understand !! Another point of mine is "What is good for the Goose is good for the Gander"
Once more this is not my writings and I have nothing to do with the article.

No one can accuse The Heart Attack Grill of false advertising.

A woman collapsed into unconsciousness at the Las Vegas restaurant while eating a "double bypass burger," drinking a margarita and smoking a cigarette.

The unnamed customer was the second in just over two months to collapse at the restaurant while eating one of the famed burgers named after various forms of cardiac arrest. Back in February, another customer was caught on video being carted out by paramedics after suffering a heart attack while eating a "quadruple bypass" burger.

The Heart Attack Grill's owner Jon Basso tells ABC News that the woman is currently recovering in the hospital. Basso told ABC that he himself has eaten at least one single bypass burger each day since his restaurant first opened seven years ago.

"It's a lifestyle issue," Basso said. "We attract the avant-garde of lifestyle seekers."

The Heart Attack Grill offers free meals to any customer who weighs over 350 pounds and features a butterfat milkshake, nonfiltered cigarettes, "flatliner" fries and four burgers, each rated on an ascending scale of "a single bypass" to the "quadruple bypass."

There's a tongue-in-cheek warning sign at the restaurant's door stating that the offered dining fare is a health risk. Waitresses in the restaurant even wear nurses' uniforms.

Last year, the company's 600-pound spokes-model died when he was only 29-years-old.

"It's the Mecca for unhealthy lifestyles," Bosso said.

When Sweet Meets Savory, a Romance that Lasts!!

                                                               

Sweet & Savory share a wonderful life, not only are they strong individually but when together balance one another in a way that can only express love, sweet & savory can be on any field of play, together as one, or individually. From confections and deserts to salads, entrees and everywhere in between, when together can bring smiles by just being in the room, add a little heat making a trio that sings to ones palette, a gastronomical affair if you will.
 Thia Peanut Chicken Satay's, sweet, savory and spicy these gems of goodness are very popular and for good reason, not only are they delicious when prepared properly, they are a very low cost item to place on a menu or to prepare at home, average cost per skewer with sauce is between 50 and 70 cents depending on what part and quality of chicken used. To follow is a quick, easy totally satisfying recipe for Sweet and Savory Thia Peanut Sauce with a little heat to it. I mentioned Chicken Satay,  by all means this sauce can be served with pasta, veggies, stir fry even on ice cream , very versatile. So with out further introduction............

Ingredients:

2 tbsp cornstarch 1/4 cup cold water  1/4 cup lite coconut milk 1/4 cup soy sauce  1 cup peanut butter (smooth) 1/4 cup brown sugar 1 tbsp chili sauce (sriricha) 1 tbsp white rice vinegar 2 tsp sesame oil

Dissolve corn starch in 1/4 cup of cold water and set aside.

In a small saucepan over medium heat, whisk together the soy sauce, chili sauce, peanut butter, brown sugar, white rice vinegar, sesame oil and coconut milk. Simmer and stir until sugar has dissolved. Stir in the cornstarch mixture and simmer until sauce is thick, or 1-2 minutes. If you wish not to use cornstarch allow the sauce to reduce by 1/4. I think the chicken skewers we all know or can figure out, what I will say is to marinade the skewers in a bit of the sauce for 2-24 hours prior to grilling. Should you wish instruction on them feel free to ask. Have an Good Day and enjoy!!

Foie Gras for Four & Boo to the Ban !!

                                                     
Happy Sunday!! Mornings such as this always make me grateful that I live in such a beautiful area, "Climates Best by Governments Test".
I was asked my opinion on the soon to be "California Ban on Foie Gras", one small phrase sums it up as to my opinion, A JOKE, especially when the man who signed this ban into law I have personally witnessed eating Foie Gras while sipping on a glass of a $1,200,00 a bottle Margaux on guess who's dollar? I need not answer that.
The timing of the question fell right in the timing of my last post where I mentioned balance and moderation, which I will not repeat myself. I will say this before I get onto a recipe, if they can place this ban on Foie Gras, then they need to take a good hard look into chicken farming , fish farming and some of the methods used in today's cattle ranching and think about placing a ban on some varieties of Chicken ,Fish, Beef and lets not forget the poor pig that rolls around in a 3x3 pen getting sooo fat there legs can not hold there weight. If someone doesn't enjoy eating something, do not ruin it for the ones of us that do care to indulge on occasion and that do understand the meaning of balance and moderation. Oh and one more thing, can someone please tell me how you can get Foie Gras out of a vegetable? I think they meant terrine and I say this word with caution.
OK then onto the Fois Gras recipe, This application one could use either Duck Liver or Goose liver and by the way all Fois Gras doesn't come from a bird that has been force fed to fatten it up, as well can be served as an appitizer or for the main affair.

Ingredients: serves 4

8 ea Slices Foie Gras 1/2 inch in thickness (2-4oz each)
1/2 cup Port wine
2 tbl balsamic vinegar
1 tbl fresh orange zest
1 tbl fresh chopped sage
1 tsp apricot preserve
2 tsp fresh chopped garlic
1 tbl butter(European style)
1/4 cup veal stock ( chicken or beef if you must)

Season the slices of the Foie Gras with Sea Salt and Cracked Pepper, lightly coat with olive oil( so they do not stick) If one doesn't have a grill use a cast iron pan, carefully place the slices on the grill or pan,  grill for 4 mins per side or until they have become nicely caramelized but not burnt, place on moist paper towel and set aside, as the Foie Gras is grilling you can begin the sauce by heating a pan over med heat, add butter, sage, orange zest, and garlic, Cook for 2mins then deglaze with port wine (red), add balsamic vinegar, apricot preserve and veal stock, Reduce over medium heat until the liquid has reduced by half and or has become syrup like consistency. Now you are ready to plate up. Spoon out a small pool of sauce on plate, set grilled or seared Foie Gras atop sauce, lightly drizzle small amount of sauce atop foie gras, garnish with orange zest and fresh sage then sit back and savor the rich flavors.
Since most of us do not live on the Governor's budget, I would suggest to pair this off with a 2007 Beriger Cabernet.
Have a Wonderful Sunday, enjoy this great weather!!

Something Different!!

Chacuterie, forcemeat, Galatine, Aspic, Galette are just a few words we seldom hear in the culinary world anymore. When I was a young chef just starting out all mentioned were mainstream and certainly the leads in the Garnde Manger Chefs arsenal, how things have change over the past 30 years and I believe it largely has to do with the health craze or phase us culinarians are going through. The challenge today is to offer as much "Farm to the table" cuisine as possible which is fantastic but nothing new. "Farm to the table" has been around since mankind took its first bite. As an old timer in the industry, I find the challenge more of creating offerings such as Chacuterie that are a little healthier than 30 years ago when most dined for the experience and love for food rather than totally being concerned with what one was consuming.
There is nothing worse than going to dinner with someone who condemns the creations of a chef for offering passion, I say if you do not understand that moderation is OK, then stay in the organic veggie isle at your local WF Market and leave the rest of us alone who understand the value, love and passion for what we create & consume, understand the balance of passion in our creations and that strive for pleasing our guests that understand and live with the understanding of moderation.
Why am I going off on this and where the hell am I going with this, do not worry I am asking this of myself as well. To answer is to give in and I refuse to give in when it come to creating in my kitchens. A well balanced kitchen offers something for everyone as the Chef creates with passion, understanding and love. As one that has done a large amount of catering I know and understand the balance probably better than some. Talk about a challenge, there is always someone who can not eat something due to allergy or belief and thinks that everything offered should be because of there issue even when they are not the host, which brings me to a simple question: If a guest has an allergy to say  peanuts, who is ultimately responsible if that guest consumes a passed piece of pleasure such as a Chicken Satay with a Thia Peanut Sauce. Is it the responsibility of the server to let every guest know there are peanuts in the sauce or is it the guests responsibility to protect themselves and ask the question.?? The answer may surprise you and will be revealed in a later posting.
Well it is off to the meat market and produce market this morning to see what kind of trouble I can find to create Charcuterie with forcemeats of a lesser fat content. HMMMMM maybe I will make my own.
If you can not find,understand balance, love and passion for cuisine then "Stray out of my Kitchen"......Have a GREAT DAY!!

"Salade de Moure Salee" Almost but Slightly Different!!

                                             
"Moure Salee", what grand memories of my childhood and a tradition to this day. "Moure Salee" is "Salt Cod" or as some know it "Bacala". Growing up this was a big deal on Good Friday, I recall the aromas of the "Moure Salee" soaking and boiling days before my mother would prepare the final dish. She would make it as a salad of sorts with boiled potatoes, egg, garlic, parsley and of course the secrete Bataille ingredient. After it was done we would set out for my great uncles to share a Grand lunch on Good Friday. The tradition has changed a bit over the years with the passing of the old folks but lives to the season of spring. The preparation has been handed off to me and has become a part of the feast I prepare for my family on Easter Sunday here at my home.
I prepare the "Moure" a couple of different ways, traditional with the Salt Cod and semi traditional with poached Ling Cod or True Cod depending on what is the freshest at the market. Today I will share with you my Semi Traditional Moure. Using fresh Cod brings the cost down, Salt Cod is a bit pricey to use all the time and to be honest in this application it is a close second. So here you have it my recipe for "Salade de Moure", simple and delicious.

Ingredients
2 lbs Fresh Cleaned Cod Filet's
2 lbs Red New Potatoes cut into Quarters
4 Hard Boiled Eggs
1/2 cup Mayonnaise
1/4 cup chopped Garlic
1/4 Cup chopped Flat Leaf Parsley
2 tbl Red Wine Vinegar
Sea Salt & Pepper to taste

I think you can see where this is going by the list of ingredients, what you have here is a basic "Salade de pommes de terre avec des oeufs" ( potato salad with egg) add the poached and cooled Cod, mix well and there you have "Salade de Moure". If you would like to have the instructions for preparation in full, feel free to leave a comment or send me an email, I will gladly pass the recipe and instructions on to you.
The simple yet unique flavor of this "Salade de Moure" pairs well with a "Pouilly Fuisse". I am not a big white wine drinker but when I do it will be a Pouilly Fuisse, this White Wine is 100% grape where most White Wines such as Chardonnay can have a large (up to 60%) filler juice such as pear that seems to give me a headache. Since I am a Red fan I will enjoy the Moure with a nice Bordeaux and of course a good slice of Sourdough Baguette.
If you like Salt Cod, stay tuned for more recipes in the future!!

Grilled Pork Chop, Semi Sweet and totally Savory!!

                                           

In yesterdays post I mentioned "Greek Yogurt" in the "Tandoori Recipe" marinade. Just about every country has there version of "Greek" or "Greek Style Yogurt", I said "Greek" because I use a product from Greece, by all means one can use a "Greek Style Yogurt". What makes it different from the yogurts we see on the shelves of the supermarket is that it is strained. In Western Europe and the U.S., strained yogurts has become increasingly popular because it is richer in texture than unstrained yogurt, but low in fat. Since straining removes whey, strained yogurt is higher in protein and lower in sugar and carbohydrates than unrestrained yogurt. The consistency is between a thick cream and a soft cheese which makes it perfect to add as a binder or thickener. The flavor tends to be on the sourish side but not so that it is over powering, if one wishes a not sourish flavor Greek Style Yogurt will take on and meld wonderfully well with other flavors that from herbs, fruits, sauces ect......
In this application we will be marinading center cut boneless pork chops with that melt in your mouth goodness that is born from the creaminess of "Greek Yogurt" and the sweetness of pure "Maple Syrup".

Ingredients

3 Boneless Center Cut Pork Chops (2" thick)
1/4 cup Greek Yogurt
2 tbs Maple Syrup
2 tbs fresh sage
1 tsp powdered sage
2 tbs fresh chopped garlic
1 tsp garlic powder
1 tbs balsamic Vinegar
2 tbs Orange Zest
1/4 cup Water
2 tbs Olive Oil
S & P to taste

Trim off any excess fat from the chops rinse with cold water, pat dry with paper towel and set aside. In blender or food processor combine all ingredients (minus the pork chops)duh, blend together until semi smooth consistency, taste and adjust seasonings. Lightly season Pork Chops with S&P on both sides, place chops into a Ziploc gallon size bag, add marinade, massage marinade into chops, place bag in refrigerator, marinade 2 - 24 hours turning and massaging bag occasionally. Fifteen minute prior to cooking remove marinating chops from the refrigerator. Heat grill to med high. As grill is heating remove chops from the bag wiping off excess marinade but leave a light coating of the semi sweet yet totally savory goodness. Grill to sear and mark the chops over direct heat for 2-3 mins a side, move chops to indirect heat (375-400degrees) for 20-25 mins or until internal temp reaches 160 degrees, 180 if you want your chop dry and well done. Slice and present with Gnocchi and root veggies that have been steamed and roasted. Some might add nutmeg to either the marinade or grate atop the chops prior to serving, I did not because there is nutmeg in the Gnocchi recipe and nut meg can be very over powering. Garnish with chefinaude of fresh sage and pair this off with a 2010 Hahn Pinot Noir which we will discus very soon in a future post.
Until then enjoy this day and all the beauty it beholds!! Ciao for now.............

Tandori Chicken and a cold Taj !!

                                      
Now that I am back and in "full swing" the weather is clearing just in time to start thinking about grilling. My last post I began a bit on Indian Cuisine and some of the spices, note I said some of the spices. Indian Cuisine has one of the most complex spice structures utilizing spices we rarely have on our racks let alone use on a daily basis. A Tandor Chefs main piece of equipment is a Tandor Oven, this is somewhere between a wood fire oven and a grill. I have seen and cooked with modern Tandors in a couple of restaurants over the years, there is a definite art to mastering cooking in this fashion. From the baking of Nahn to the grilling of Kheema and Tandoori Chicken there is a unique flavor that this oven will create along with the spices of Indian and Middle Eastern Cuisine, a reaction of sorts if you will.
OK, onto this recipe for Tandoori Chicken. I prefer using Greek Style Yogurt as it seems to give a preferred flavor and consistency.

Ingrediants

2 (6 ounce) containers plain yogurt

2 tsp sea salt

1 tsp black pepper

1/2 tsp ground cloves

2 tbls freshly grated ginger

6 cloves garlic finely chopped

4 tsp paprika

2 tsp ground cumin

2 tsp ground Cinnamon

2 tsp ground coriander

16 chicken thighs (skin removed

olive oil spray

 

Ia medium bowl stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally. Preheat an outdoor grill for direct medium heat. Remove chicken from bag and discard marinade. With paper towels wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes. The thighs will be a reddish golden color with the beauty of the carmalization that will bring a smile to your face and a spiciness to your buds as the complex flavors run across your buds.

What to drink? This recipe pairs well with a table red such as a 2010 Cameron. My favorite beverage to enjoy is an ice cold Taj Mahal Lager served up in an Iced glass from the freezer.

Enjoy!!