Sunday, May 31, 2009
Saturday, May 30, 2009
Monday, May 25, 2009
I still love making hamburgers on the grill. I guess whenever I eat them
childhood memories come up for me.
Just a quick quote for the day, I plan to grill tonight, at least a couple of things because I want Chicken Wings and nobody but me likes them, I will tell you the top secret ingredients later today (it is so simple and so good).
Sunday, May 24, 2009
Friday, May 22, 2009
My friend brought me back Zubrowka it has a slight amber color and a blade of buffalo grass it it. I had a little sip of it neat and it was very smooth then had the rest 50/50 with Apple Juice as was suggested and wow it was good! It had just a hint of mint like a light herbal tea and a sweet vanilla finish to it. It was really refreshing. My friend keeps telling me that this mixture tastes like apple pie, I don't get that If you see this at the store give it a try and tell me what you think.
Wednesday, May 20, 2009
One of the things that I love about Spring is the Fresh Vegetables that are not only available but taste good. Last week Asparagus was $1.39 per pound at the Grocery Store. I bought a few pounds at that price, I like to cook off a little extra and keep it in the refrigerator to snack on.
The Asparagus pictured here is some of that, I made Steaks that day and love asparagus with grilled Steaks. I peeled these and blanched them for about 3-4 minutes so they were still crisp them shocked them in an ice bath to keep them the bright beautiful green that they are. When it was time to serve I put it on the plate squeezed some fresh lemon juice on then garnished with some lemon zest.
Fresh Asparagus is one of my favorite Spring/Summer side dishes. This time for fun I boiled the peels and made Creamed Asparagus Sauce. I put the peels in the water that I had blanched the Asparagus in along with a little fresh garlic, salt and pepper and cooked it for about half an hour or so then I used a stick blender to puree until smooth. Even after pureeing there were solids left in the pan that needed to be strained off so I pored it through a screen sieve into a smaller pan then added milk and cooked for about an hour. This became a very smooth light cream soup. I served it chilled the next day.
Tuesday, May 19, 2009
“Cookery is not chemistry. It is an art. It
requires instinct and taste rather than exact measurements.”
Friday, May 15, 2009
Wednesday, May 13, 2009
The last time I prepared it I started in the morning with a simple Marinate of:
1/2 cup Orange Juice
Juice from two limes
1/4 cup of Rice wine Vinegar
3 or 4 cloves of fresh Garlic Minced
1/2 cup of Olive Oil
2 TBS of minced Cilantro
1 TBS honey
Salt and Pepper
This is an extremely forgiving marinate if you make it at home add more or less of anything to suit your taste sometimes I use Lemon juice instead of Lime or add citrus zest for a little added pop. I marinated this for about 3 hours in the refrigerator then let it temper on the counter for about an hour before I grilled it.
Once the grill is going and the coals are hot (I can hold my hand about 3 inches over the grill for 3-4 seconds) I am ready to go. I put the Tenderloin on the grill (if there are any flair ups I close it quickly) and let it cook for 2-3 minutes, then take it out and put it back into the marinate. Then it goes back on the grill for another 2-3 minutes and I put it back in the marinate. Dipping it in the marinate a couple of times while grilling gets a nice glaze on the pork so the honey and sugars from the fruit caramelize well in the next step. After that it goes back on the grill again and I cook it closed for another 7-8 minutes or so turning once.
I never cook Pork Tenderloin past medium about 145 f internal temp or if you cut it open it will still be pink in the middle. When it comes off the grill I but it on a plate and tent with foil for a few minutes while I get everything ready. Then I slice it about 1/2 inch thick and serve. This is great on its own or you can add a little Citrus Vinaigrette.
While I was shopping for the ingredients for the Mother’s Day Lunch I put together for my Mom and Lovely Bride I picked up one of those upside down tomato planters. https://www.topsyturvy.com/
but I am by no means a Gardener. The rest of my garden venture this year consists of a 6 foot patch of dirt by the back fence. Where we planted Sunflowers and Pumpkins along with a couple of kinds of flowers.
get a 7 year old to try Marinara made with purple and gold tomatoes and thought better of
that idea. I chose simple Plum tomatoes, they are probably the most versatile ones out there anyway. From the promised Marinara Sauce to Caprese Salad or fresh Salsa they work well.
The process of putting the planter was a little cumbersome because the plant goes in upside down to begin with then I had to put dirt into the planter so I am holding it by the wires with my left hand and scooping potting soil in with my right. As you can see above I succeeded, and have the planter hanging by my kitchen door. I plan to update everyone on this plants progress throughout the growing season so we can see how this goes from seedling to plate(s).
Monday, May 11, 2009
Friday, May 8, 2009
Though Jake Melnick’s does have a marketing tool that I am sure brings some customers in to show off for their Friends I prefer a little more subtly and depth than throwing Pureed Habaneros into perfectly good food just to say a dish is spicier than the rest.
A more suitable use for Habaneros for me is to make a spicy glaze with them. Something like this:
2 TBS Oil (canola)
½ red onion
4-5 cloves Garlic
2 TBS Chopped Cilantro
½ habanero finely Chopped (like to wear vinal gloves when I chop these because it is hard to wash off your hands and can hurt when you touch your eyes even hours later)
2 Cups Orange Juice
Juice from one lime
A little bit of honey to thicken
Heat the oil in a sauce pan and add Onion and Garlic Sautee until they sweat. Then add the habaneros… I wouldn’t cook them for very long because the steam is going to make you cry. Then add Orange Juice Lime Juice and Cilantro cook until reduced by half then add Salt Pepper and a little bit (maybe a tsp.) of honey.
There you have a good hot glaze with some depth to it. This one is perfect for Chicken or Pork Tenderloin cook on the grill and brush sauce on for the last few minutes turning one more time to caramelize the glaze.
Wednesday, May 6, 2009
Yesterday we ran a Cinco de Mayo special where I work (in on site foodservice). I was really impressed with the way my staff put it together. It brought back memories of when I was the Chef at a small Mexican Restaurant.
I would start every day by putting a case of fresh tomatoes on the Salamander, while those were roasting I would set a couple of Poblano Chilies on the burner to roast and fry a few Jalapinos. Once the Tomatoes were roasted I would remove the stems from the Peppers. Then throw the Tomaotes (burnt parts and all) with the roasted Chilis into a food processer with some fresh Garlic and blend until smooth. We called it Rojo (I know really imaginative) this became my Mother Sauce for the kitchen. Every other sause came from this the hot sauce was this more Jalapinos and Taquila. The Fried Rice was this tossed into Rice that I was sauteing "Risoto" style.
I made a home version of this sauce for Enchiladas the other day. While I was cooking out I threw the ingredients on the grill to get going. That is below:
1/3 of a garlic Clove
Put the tomatoes over high heat and cook until they get the black spots on the outside the same with the Jalapino. I toasted the garlic in foil for about 1/2 an hour then put all ingredients in the blender.
After I finished blending it was a little thin for my taste so I put in in a pan on the grill for anothe 1/2 hour or so.
The next day I dipped Corn Tortillas in the sauce and wrapped them around chicken and Chuahua Cheese and baked the whole mess for about 45 minutes.