Wednesday, November 24, 2010

sous vide

Playing with the new toy. I worked up a chicken dish of a Airline breast with potato cake and a lobster corn relish with crispy skin and homemade ketchup.
 I removed the skin fro the breast and packed the breast in a bag with butter seasoned with sea salt and fresh cracked pepper. I poached this for two hours at 57 degrees Celsius.


The Skin I laid out on a pan lined with parchment paper . I made sure the skin was trimmed well to remove any extra fat. Laid out flat and smooth, I then placed a second sheet of parchment over the top and baked in a 350 degree oven till golden brown and crispy.                                                                                           

The lobster relish is simply lobster meat sauteed in butter with fresh corn off the cob seasoned with a little sea salt and white pepper. The potato cake is one medium size Yukon Gold shredded and mixed with salt, pepper, and a teaspoon of flour and the pan fried in butter. The Homemade ketchup in simmer down tomatoes with cumin and garlic with a dash of sugar to cut the acid. Plating went like this.


Monday, November 1, 2010

Oscar my boy and his girl Mimi

Oscar was a stray cat the adopted us out in Colorado. He was king of the townhouse where we were living and he picked us and has trained us very well now.

With a smile like that how could you not love him? He has become quite the Gourmand. He has to give his seal of approval to the slow smoked BBQ he will sit beside the smoker for fourteen hours waiting for the pork butts to be done. And his ideal for salmon flavored cat food is more along the lines of something like this plate of salmon belly meat.

Now his girl Mimi, the wife rescued from the pound. well lets just say she rode the short bus and licked the window. If you know what I mean. Not a single bit of gray matter in the little head.

I've been working on my photography skills so I thought I would post a few random shots.

New toys!!!!!

After careful bidding on EBay I have just received my immersion circulator yeah its used but it works and it didn't cost me a thousand bucks only a couple hundred so I am happy. The Food saver was another deal retail they go for one fifty got this one for seventy five bucks. The lexan less than thirty bucks. So for less than half of what a new circulator would cost I am up and running. I also scored a great Cuisinart food processor for fifty bucks.

My wife God Love her, is so very understanding when it comes to me and my "toys".She is always the voice of reason and sanity. As she puts it "I'm like a moth to the flame" when it comes to kitchen equipment.
 I have some many tools and knives that it takes two tool boxes to hold them all. I have a rolling Box that holds all my chemicals and powders.

And don't get me started on knives and cutters and gadgets. The wife keeps me from going over board or trys to anyway. You have to have the right tool for the the right job. When you spend everyday with a knife in your hand it needs to be a good one. My work set of Henkles I have had for over thirty years. They work like an extension of my hand. I have a knife callous on the index finger of my right hand. Then I have some Japanese knives that are just too sharp. They are the only way to cut fish, one smooth slice, paper thin.
Then there is all the other gadgets that you need Teflon coated petite four pans, aspic cutters round cutters, smooth edge or crinkled round molds square molds spatulas large small offset tapered. You have to have a good set of hobby knives Exactors knives for fruit and vegetable carving.

Then to store all these lovely little jewels, I make a trip to the sporting goods store and Plano boxes for organizing and storing knives and cutters, and a large tackle bag to hold all the Plano boxes and larger pieces.

A man and his toys.You can see that I do have a weakness for tools. I have spent most of my career fixing restaurants that are have issues of one kind or another so I have to be fairly well versed in all aspects of cooking from sautee to baking to sauces, the garde manger to butcher to maintaince man. I have my tools so that no matter where I go I know that I always have what I need. I have been in kitchens where they didnt have a good food processor or round molds or a siphon or a immersion blender.

Friday, September 10, 2010

Soup with Black Fungus

Just a real simple little soup with a little Asian flare made with Bonita broth, black fungus and udon noodles plus a few odds and ends.

Very little prep some shreded bok choy, minced ginger and garlic, sliced shiitake mushrooms, cubed tofu, 150/200 shrimp, chopped green onion, and some batons of daikon radish.

Saute your ginger and garlic add a little chili garlic sauce, bok choy, mushrooms, daikon, and shrimp. Deglaze with Banito Broth, a touch of sweet soy sauce, and some good fish sauce. Add the dried black fungus simmer for five minutes. add some pre-coked udon noodles and the tofu. Your done in less than thirty minutes.

A quick and easy soup.

Monday, September 6, 2010

BBQ: Barbeque; Barbecue.


"Ah a rose by any other name would smell as smokey sweet" Many believe that Barbeque comes from the Timuaca Indians of Florida their word being "barbacoa" meaning the scared fire pit. Sounds about right to this Florida boy.One hard and stead fast rule that should never be broke is, NO GAS, wood or charcoal only

                                          "my sacred fire pit"

Only charcoal or wood for my fire pit

               Ask ten random peoplewho makes the best BBQ and odds are you'll get ten different answers. It seem that as with all food it's a matter of taste. Do you like it dry rubbed, marinated, with sauce, without sauce, sweet sauce, hot sauce, mustard sauce, Memphis style or St Louis its all on what you grew up on.

  Me I go for the dry rub a blend of peppers, garlic, salt, brown sugar, and garlic that I like. Before you can rub them down you must first get the ribs ready I like spare ribs as opposed to baby backs. Spare ribs have more meat and fat. We all know there is nothing wrong with pork fat! Anyway the first thing is to pull the connective membrane off the back side of the rack this will help the rib separate once cooked. Just a slit on the end rib and then scrap it a little to get it started and then pull. This is one of the biggest mistakes people make not removing this membrane.

                                   A good looking rack of ribs
                                          cut down along the bone

Pull the membrane off

  Now your ready to rub them down and now it's time to get them on the grill They need at least six to eight hours of low slow smoke and heat. Indirect heat. Its the only way to get that pink smoke ring in the meat.

Now close the lid and be patient very patient it's 9:00 a.m.

Open only to add a small bit of wood now and then to keep the temperature at about 250 degrees. And after about six hours open the top and behold "THE BBQ RIB"

 It's 4:00 p.m. now
What better way to spend the day, because we all know that the best barbecue is the barbeque that we make ourselves after all it's "cooking not rocket science".