"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.......