Matt the Kitchen Dervish

Roast Squab with Sherry and Wild Mushroom Sauce

2008-03-09T14:14:00.000-07:00

Squab is a game bird that sees little use today in our contemporary menus, but it is still considered a classic in traditional provincial cooking. Having never worked with squab I decided to simply over roast the bird to gain a better understanding of the medium. Squab is a rich, gamey bird, tasting somewhere between duck and turkey. To compliment the richness of the squab and to accent its gamey qualities I devised a simple sherry sauce to go with it. Overall the dish was quite successful.

You will need (for two):

2 squab
1 ½ cup sliced mushrooms (I used portabella, oyster and some dried wood ear mushrooms for texture and a woodsy flavor)
2-3 cups sweet sherry
¼ cup chopped walnuts
3 cloves garlic, minced
2-3 shallots, minced
¼ sweet onion, coarsely chopped
Thyme
Savory
Black pepper
3 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon corn starch (for thickening)

Preparing the squab:

Make sure the poultry is cleaned and thoroughly thawed if previously frozen.
Place squab in a baking pan and pour 1 cup of sherry over it making sure to completely coat the birds inside and out.
Rub the squab with black pepper, thyme, and savory.
Spread butter on squab
Sprinkle with ½ cup of mushrooms, garlic, and onions.
Place in an over and bake at 350 degrees for about 1 hour or until the juices run clearly when the pierced with a fork.

Sherry and Mushroom Sauce

Heat a medium saucepan and toast the walnuts.
Add the balsamic vinegar, black pepper, and shallots.
Add about two cups of sherry, mushrooms, and a tablespoon of butter.
Bring the mixture to a simmer, stir occasionally until the mushrooms are tender.
Dissolve the cornstarch in about a ¼ cup cold water and add to the mixture.
Increase temperature until the mixture thickens.
Pour over roasted squab when platting.

Enjoy!

Spicy Sea Bass with Olive Dressing

2008-02-29T21:48:00.001-08:00

This is a Sicilian inspired preparation for fish. The flavors balance out with sweetness, saltiness, and spiciness. A rich or fatty fish works better; traditionally sardines, which are very oily are used. The components to this dish can be prepared ahead of time, and are actually better if they can rest a few hours, making this a great preparation for dinner parties.

You will need:

About 1 lb of boneless fish fillet or about 4 large sardines
4 red hot peppers
¼ cup chopped black olives
¼ cup green olives
¼ cup Kalmative olives
1 teaspoon capers
2 White wine, slightly sweet works well
¼ White wine vinegar
1 tablespoon dry vermouth
Olive oil
Black pepper
Sea Salt
3 cloves of garlic
Several leaves of basil

Fish Marinade

Slice 1 red hot pepper finely
Place fish in a bowl and sprinkle with black pepper and red pepper. Add sea salt liberally. Pour 1 cup of white wine over the fish and let stand in refrigerator.

Olive Dressing

Chop green, black, and Kalmative olives.
Dice remaining red hot peppers
Combine olives and peppers in a bowl with capers, vinegar, dry vermouth, and 2 teaspoons of olive oil. Crush garlic and muddle basil leaves and add to mixture. Season with black pepper to taste.
Let rest to allow the flavors to integrate.

Putting it Together

Fry fish in a pan with a little oil and white wine
Using a slotted spoon, place olive mix over fish
Serve with a pasta and side dish
Enjoy!

Prosciutto Wrapped Chicken and Basil

2008-02-29T21:12:00.000-08:00

Cured meats, like cheeses, have a complexity of flavors that few other foods can rival. They offer savory notes paired with notes of saltiness, smoke, earthiness, sweetness, and rich fats. Often intended to stand on their own, the featuring of hams and sausages in traditional tapas for example, cured meats can also be incorporated successfully into more complex dishes. It is important to keep a few points when using cured meats though to maximize their potential. Finesse is key; it is easy to lose the subtler flavors in a muddled or crowded dish, and it is just as easy to have the saltiness or smokiness overpower flavors in other dishes. Also these meats are dense and rich; there is such a thing as too much of a good thing.

I found this recipe to make good use of prosciutto, one of my favorite Italian cured meats. The prosciutto’s richness and flavors meld well with the chicken and cheese, creating a complex, but well balanced entrée.

You will need:
2 boneless skinless chicken breasts
6 or so large pieces of thin sliced prosciutto
2-3 fresh sprigs of basil, about 10 leaves or so
½ cup grated or crumbled parmesan cheese; I prefer a good, sharp cheese
2 cloves crushed garlic
Black pepper
Olive oil

Rub the chicken in black pepper and little olive oil. Par-cook until nearly done in an oven on low, being careful not to dry out the chicken.
Allow the chicken to rest until cool.
Cut the chicken breasts like a butterfly fillet.
Tear the basil into pieces and mix with cheese, black pepper, and a little oil.
Stuff fillets with mix of basil and cheese.
Wrap in proschetta and secure with a tooth pick if needed. The proschetta should kind of adhere to itself, helping to hold the fillet closed; this will work better if the proschetta is warmer so allow it to come to room temperature.
Heat some oil in a frying pan and fry chicken until the proschetta browns and starts to crisp.

Pasta with Hearty Squash Sauce

2008-02-29T20:34:00.000-08:00

Everyone enjoys pasta, it is satisfying, a good source of carbs, and easy to prepare. However many typical pasta sauces are just that, typical. In an effort to break away from the tomato pastes and heavy creams I experimented with making a sauce based on squash with the goal of introducing a little variety in my pasta dishes. I was well pleased with the results, the sauce was flavorful with bold tastes, healthy, and simple enough to prepare.

You will need:

1 squash, I used an acorn squash
1 red bell pepper
1 tablespoon of butter
2/3 cup milk
1 cup water
1 teaspoon+ red pepper
1 tablespoon sugar
Salt

Clean the squash and pepper, cutting both in half lengthwise and removing the seeds. Place the squash in an oven safe pan with about ½ water and bake at 350 for about 1 hour. 30 minutes in add the red pepper. Cook until the flesh is tender
Remove the vegetables from the oven and allow to cool enough to handle. Remove the rind from the squash. Cut the vegetables into pieces.
Using a food processor blend the vegetables with the other ingredients, adding water until the mixture makes a loose purée.
Place the purée in a sauce pan and simmer until the sauce reaches the desired thickness.
Serve over pasta. Pasta with ridges to hold the sauce works well. Parmesan tortellini also works well as the sharpness of the cheese offsets the sweetness of the sauce well.

Provincial Dinning

2008-02-08T18:11:00.000-08:00

Rustic Shepherd’s Pie with Quail

It has been cold so I have been in the mood for something hardy, but I also am also always looking for an opportunity to work with new ingredients and concepts. You may find it hard to believe, but I had never made a shepherd’s pie or worked with quail, so I decided to kill two birds with one stone. This recipe requires several steps, but in the end it was well worth it.

You will need:

6 quail
4-6 fair sized potato peeled and diced
¾ cup sliced carrots
3 stalks of leek, chopped well
¾ cup morel mushrooms
1 stalk sliced celery
¼ diced onion
½ cup finely chopped green onions
Several sprigs of parsley finely chopped
Black pepper
Salt
Thyme
2 cloves of garlic
1/3 cup brandy
1/3 cup sour cream
2 tablespoons of butter
Milk
1 pie crust

Filling:

To start place the quail in a large stock pot with 4 cups of water, onions, celery, brandy, thyme, 1 clove or garlic crushed, black pepper, salt and butter. Simmer and stew until quail are done.
Remove quail from the stock and strain the liquid, removing the solids and saving the stock.
Add carrots, leek, and mushrooms to the stock and simmer until the carrots are nearly done.
Break down the quail and return meat to the stock.
Thicken the stock until the consistency of gravy by adding flour dissolved in cold water and simmering.
Remove from heat.

Potato Topping:

In a stock pot boil potatoes along with the green onions and parsley and finely minced garlic and a pinch of salt.
Drain off water and mash potatoes along with sour cream and about ¼ cup milk.

Finishing the Pie:

Use a deep pie pan with a basic pie crust.
Add the filling to the crust; it should be a thick stew.
Top with mashed potatoes. Spread the potatoes evenly over the entire pie.
Bake for 1 hour at 350˚
Enjoy with a nip of brandy!

Christmas Dinner in Proper Fashion

2008-02-08T17:46:00.000-08:00

Sorry about the delay in adding this, but it has been a long time since I had the time to return to these pages. Personally my favorite thing about the holidays is the food. Most of us use the occasion to prepare and enjoy classic foods that are special to us. I used the holiday as an opportunity to prepare a classic 5 course meal. I have provided the recipes to the dishes that turned out especially well.

Creamy Mussel and Leek Soup

I had not worked much with mussels, but had always enjoyed the flavor, so I decided to use them in a soup for the third course of my Christmas dinner. This soup is quick and simple, but boasts a creamy texture and rich flavors. The acid of the lemon and dry wine balances the richness of the cream while the mushrooms and sea salt add an earthiness to the soup.

You will need:

1 dozen medium sized mussels
2 stalks of leek, cleaned and coarsely cut
2 large potatoes, peeled and diced
¾ shitake or oyster mushrooms
1 lemon
3 cups dry white wine ( I used a dry white Bordeaux )
2 cups cream
Bay leaves
Black pepper
Sea Salt

In a large stock pot (about 6 quarts or larger) combine 1 ½ cups white wine and 1 ½ cups water along with the juice of half a lemon, 2 bay leaves, and about 1 teaspoon sea salt.
Bring the mixture to a simmer and add the mussels. Simmer until the mussels begin to open, and then remove from the solution.
Add leek, potatoes, mushrooms, the remaining wine, and cream to the mixture along with black pepper and the juice of the other half of the lemon.
Simmer mixture until potatoes become tender, adding additional water if the soup is becoming too thick.
Return mussels to soup and simmer for 5 more minutes or until mussels are fully open.
Serve in shallow bowls.

Holiday Dressing with Cranberries and Morel Mushrooms

What would Christmas dinner be with out dressing? I mixed up a festive holiday dressing with cranberries, morel mushrooms, and pecans that was superb compliment to the main course, duck a l’orange.

You will need:

4 cups bread crumbs
1 can chicken broth
1lb ground turkey
1 cup morel mushrooms, dried work well
¼ finely chopped onion
1/3 cup dried cranberries
1/3 cup chopped pecans
2 table spoons of butter, melted
Thyme and sage, fresh is nice but dried will work
Salt and pepper

In a large frying pan brown the ground turkey along with the chopped onion. Season to taste with salt and pepper.
In a large mixing bowl combine bread crumbs, chicken broth, turkey, mushrooms, cranberries, chopped pecans, and butter. Add thyme and sage to taste. Mix well so that all the liquids are evenly worked into the mixture.
Put the mixture into an oven safe baking pan and cover with foil. Bake at 350˚ for 1 hour.

Duck a L’orange

The main course of my Christmas dinner was roast duck with orange sauce. Personally I enjoy duck for its game qualities and richness. The sweetness and spiciness of the orange sauce complimented the richness of the duck well. The sauce can be prepared ahead of time to make it easier to manage the staging of courses.

Orange Sauce:

On the most basic level the orange sauce is a basic simple syrup that has been infused with herbs and spices. Note the secret ingredient, Cointreau, a dry triple sec made in France from pressed orange peels. Other triple sec is made sweet, adding unwanted sugars and syrups to the sauce. The dryness of the triple sec helps to keep everything in balance.

You will need:

The juice of 2-3 oranges, about 1 ½ cups
½ cup water
1/2 cup Cointreau
2 cups sugar
Fresh rosemary and thyme sprigs
Red pepper
Paprika
Salt

In a sauce pan combine orange juice, water, and sugar. Along with the rosemary and thyme and spices. Heat on low, stirring continuously until the ingredients form a solution. Continue to reduce until the mixture begins to thicken.
Once the mixtures starts to thicken strain to remove the rosemary and thyme.
Add the Cointreau and heat again until it returns to the desired thickness.
Serve hot with the duck.
WARNING, sugar can burn, do not boil and stir continuously to prevent scorching.

Roast Duck:

The duck is easy to prepare and is similar to other basic whole poultry preparations.

You will need:
1 whole duckling, thawed and rinsed
1 orange
Thyme and rosemary sprigs
Olive oil
Black pepper
Paprika

Rinse and dry duckling. Rub with oil, pepper and paprika.
Cut the orange in half around the equator. Save half, slice the other.
Place several sprigs of thyme and rosemary inside the duck along with the half of orange.
Place the duck in a roasting pan and cover with sliced oranges and addition sprigs of thyme and rosemary.
Roast at 350 for about 2 hours, or according to the instructions provided.
Let the duck rest for 5 min before carving.

Balsamic and Garlic Beef Tenderloin Skewers

2007-08-22T21:51:00.000-07:00

These tasty skewers are an easy Middle-Eastern inspired way to grill beef. A simple garlic and balsamic vinegar adds tremendous amounts of flavor to the dish without adding extra fat or salt.

You will need:
1lb of beef, cubed
½ cup aged balsamic vinegar
1 large clove of garlic, minced
1 teaspoon black pepper
Grilling skewers

In a bowl combine beef, vinegar, garlic, and pepper
Place cubed beef on skewers and grill until medium rare

Serve the beef with grilled tomatoes, rice, and flat bread for a simple and satisfying meal.

Crudo Superbo!

2007-08-22T21:41:00.000-07:00

For the same party I put together two crudo dishes, scallops and tuna, to offer some lighter fair. I was apprehensive about how my guests would receive raw seafood, but much to my delight the seafood, especially, received rave reviews. On both dishes I worked to build up very subtle and complex flavor profiles where the ingredients worked in unison.

Tuna Crudo

You will need:
1lb sushi grade ahi tuna
½ cup Bombay Sapphire gin
2 tablespoons lime juice
3 bay leaves
Several cloves of allspice
Several sprigs of fresh mint (muddled or torn up)
A pinch of sea salt

In a non-metallic bowl combine the gin, lime juice, spices, and herbs
Allow mixture to rest refrigerated overnight
Cut tuna into thin slices
Place tuna in marinade for about 5 minutes, when tuna turns a white color remove it from the marinade
Serve with optional sea salt and cracked pepper and crackers

Scallops Crudo

You will need:
1 lb extra large, sushi grade diver scallops
1 cup brute cava or other dry sparkling wine
2 tablespoons of lemon juice
Several sprigs of dill
Several sprigs of fennel (fennel seeds will do if fresh fennel is unavailable)
A pinch of sea salt

In a non-metallic bowl combine the wine, lemon juice, and herbs
Allow mixture to rest refrigerated overnight
Cut the scallops into thin slices
Place the scallops in the marinade for about 10 minutes
Serve with optional sea salt and cracked pepper and crackers

IMPORTANT NOTE

Safe handling procedures are always important when preparing and serving food, but are they are especially critical when serving raw seafood. When preparing raw seafood dishes only use fresh seafood that is labeled sushi grade or intended for raw consumption. Consult your fish monger at your local market if you have questions, they should be glad to answer any questions you may have about their selection for the day. Always keep the seafood cool. When serving the seafood place the serving vessel on ice to continue to keep the seafood cool.

Enjoy!

Iberian Chicken Appetizers

2007-08-22T20:56:00.000-07:00

I conceived this hot appetizer as a sweet and savory dish to balance the acid and spice of the hot shrimp appetizer I also was serving. I was inspired by traditional Spanish and Moorish flavors such as saffron, citrus, nutmeg, and paprika. This appetizer was the crowd favorite of the evening due to its sweetness and unique Iberian flavor profile. The appetizer itself simply consists of a fried chicken breast with spices on a sesame cracker with orange glaze drizzled over it.

The Chicken

You will need:
2lb of boneless, skinless chicken breast
2 tablespoons of sesame oil
Paprika
Black pepper
Cinnamon
Nutmeg
A pinch of saffron

Rub chicken breasts with the spices
Heat the oil in a frying pan
Fry the chicken until done, being careful not to over cook the chicken

The Sauce

You will need:
The juice of two oranges (About 1 cup)
1 cup of sugar
Several dashes of orange bitters
1 to 2 teaspoons of corn starch

Combine orange juice, sugar, and bitters in a sauce pan
Heat mixture until it goes into solution and starts to become syrupy
Use con starch to thicken the mixture to a consistency of where it is like honey at an edible temperature

Putting it Together

You will need:
About 20-30 sesame crackers or toast points
Mandarin oranges
1 red bell pepper julienne
Sesame seeds

Cut chicken into bit-sized pieces
Place chicken on a cracker, top with a section of mandarin orange and red pepper
Drizzle sauce over the appetizers
Sprinkle with sesame seeds
Serve Hot

Picante Shrimp With Salsa Verde and Fried Tomato

2007-08-22T20:09:00.000-07:00

Looking to spice up a party? This hot seafood appetizer brings plenty of heat while maintaining delicate and complex flavors and a visual flare. The dish consists of a slice of tomato deep-fried in a cornmeal batter topped with a poached shrimp and fresh salsa verde. Balanced contrasts is the key to the success of this appetizer; crisp breading contrasts with the warm tomato, the richness of the shrimp counters the heat of the spice, and the reds, golds, and greens create a dynamic visual.

Salsa Verde

You will need:
4 large green tomatillos
2-3 habanera peppers
1 red bell pepper
2 slices red onion
Fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons vinegar
A dash of salt
2 teaspoons of sugar

Finely dice the tomatillos, peppers, onions, and cilantro (CAUTION: The acid in spicy peppers can burn the hands, consider wearing gloves when working with such ingredients)
Combine in a large non-metallic bowl with the lime juice, vinegar, salt, and sugar
Refrigerate for 24 hours for optimal flavor

The Tomato Base

You will need:
4 ripe, but firm roma tomatoes
1 cup corn meal
¼ flour
1 tablespoon pepper
1 teaspoon salt
1 cup buttermilk
2 eggs
Vegetable oil for deep frying

In a bowl combine corn meal, flour, salt, and pepper
In a bowl whisk together buttermilk and eggs
Slice tomatoes into thick slices
Bring deep fryer to temperature, about 300 degrees Fahrenheit
Soak tomatoes in milk and eggs, shake in corn meal and flour
Place tomatoes in oil and cook until tomato floats and turns golden brown (Be careful to keep oil clean as you cook the tomatoes as burn crumbs will stick to the tomatoes as they cook)
Place tomatoes on paper toweling to drain off excess oil
Tomatoes can be kept warm in an oven set on low

The Shrimp

You will need:
16-24 large shrimp, peeled and de-veined
1/2 cup olive oil
1 clove garlic
2 tablespoon butter
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon sea salt

Heat oil and butter in a sauce pan
Add garlic and spices
Add shrimp and poach in hot oil until they turn color and are done
Remove from oil

Putting it Together

Arrange fried tomatoes on a serving plate
Place a shrimp on each tomato
Top with a heaping teaspoon of salsa verde (make sure you press the salsa against the bowl when you spoon it to remove excess juice)

Bourbon Barbeque Sauce

2007-06-18T10:16:00.000-07:00

Bourbon Barbeque Sauce

I recently did some grilling and whipped up some home-made barbeque sauce. The sauce was simple and added some great flavor to grilled pork and chicken. The spices in this recipe can be adjusted to your taste.

You will need:

1 cup bourbon

¼ cup molasses

¼ cup brown sugar

1 apple pureed

Garlic, crushed

Red pepper

Black pepper

Chile powder

2 tablespoons butter

In a saucepan combine bourbon, apple puree, garlic, spices, and butter and bring to a simmer
Add molasses and brown sugar
Simmer until reduced to the desired consistency
(BE CAREFUL TO AVOID BURNING THE SUGAR!)
Brush sauce on meat when grilling

Hungarian Peasant Steaks

2007-06-18T09:40:00.000-07:00

Hungarian Wine

Did you know that Hungry was once the preeminent wine region in the world? During the 1700s and 1800s Hungry produced some of the most sought after wines in the world, catering to the tastes of Europe’s elite. The Hungarian wines included both red and white wines of superior quality. Sadly, war, political upheaval, and economic regression saw the Hungarian wine industry wither and all but die. Thankfully today the Hungarian wine industry is on the mend and poised to again be a major producer of quality wines.

I recently purchased a delightful bottle of Hungarian wine, a dry, astringent, full-bodied red. Given the strength of the wine I knew it would go well with red meat and rich, fatty foods. I put together some steaks with a cream and red beet sauce that balanced the wine perfectly.

Hungarian Peasant Steaks

You will need:

2 cups dry red wine

½ pint heavy cream

1 red beet, puree

8 mushrooms, sliced

Shallots, minced

2 large steaks

Black pepper

Bay leaves

Salt

Preparing the steak:
Rub steak in black pepper
Place in a shallow pan and cover with 1 cup of red wine
Add 2 bay leaves and allow to sit refrigerated overnight
Preparing the sauce:
In a saucepan on medium heat combine 1 cup red wine and beat puree and juice
Simmer until the mixture begins to reduce
Add shallots and sliced mushrooms
Salt to taste
Add heavy cream, stir slowly until sauce thickens
Pour over grilled or fried steak

Bombay Mai-Mai

2007-05-15T11:53:00.000-07:00

This simple fish preparation offers a complex and unique flavor perfect for grilling or pan frying. The presentation is also rather sharp when the bay leaves are arranged nicely.

You will need:
1 lb or center cut Mai-Mai, swordfish, or other dense fish with a higher fat content.
1/2 cup Bombay Sapphire London dry gin, or other complex dry gin
about 3-4 bay leaves
Paprika
Red pepper
Sea salt
About 2-3 tablespoons of lemon juice

Season fish with paprika, red pepper and sea salt
Mix gin and lemon juice
Place fish in a shallow pan and cover with lemon juice and gin. Add bay leaves
Allow fish to soak for about 12-24 hours refrigerated.
Grill or fry on medium high (oil pan or grill before hand to prevent sticking).
Enjoy!

Not by bread alone...

2007-05-10T14:52:00.000-07:00

Here are some of my favorite drink recipes. The key to mixing a good cocktail is to use good liquor. While it is possible to make a bad cocktail with good liquor, it is impossible to make a good cocktail with bad liquor. Portion control between the ingredients is also critical.

Manhattan (The old-school way!)
2 ounces rye whiskey
1 ounce sweet vermouth
2 dashes bitters
Garnish with a maraschino cherry

Shake ingredients with ice and serve in a cocktail glass.

Most slacker today make a poor imitation of a Manhattan. They combine whatever type of whiskey they have on hand with too little sweet vermouth, and skip the bitters altogether. They then serve the thing on the rocks in an old fashioned glass! This drink is not a Manhattan; it lacks the complexity and balance of a true Manhattan. The sharp ginger and spice notes of the rye whiskey needs to be balanced by the sweet vermouth. The herbaceous qualities of the rye add additional complexity. The bitters, then check the sweetness and pulls everything into balance.

White Lady (Surdyks, Spring 2007)
1 ½ ounces London dry gin
¾ Cointreau
¾ ounce fresh lemon juice
½ of an egg white

Shake very well with cracked ice and serve in a chilled cocktail glass.

Gin and Cranberry (Help me think of a wittier name)
2 ounces gin
1 ounce vodka
½ ounce dry vermouth
4 ounces cranberry juice
Shake with cracked ice.

I need to work on the scale of this drink, but the flavor is dead on.

Blood and Sand
2 ounces brandy
2 ounces scotch
1 ounce sweet vermouth
1 ounce lemon juice
Garnish with a maraschino cherry

Serve on the rocks in an old fashioned glass.

This is the man’s man drink. It combines the two greatest spirits, brandy and scotch! While it is stiff, it has a sweet side. The brandy and scotch work together to make one of the most complex drinks ever.

Red Wine Marinade

2007-05-10T14:50:00.000-07:00

I almost forgot to post this gem. This marinade turned out great! I used it on pork ribs to good effect, but I bet it would be equally tasty with veal.

You will need:

About 4 lbs of lean pork

½ bottle of a medium dry Italian red wine such as Chianti

Black pepper

Fresh garlic, minced

Half an onion, chopped

Oregano

Thyme

4 tablespoons brown sugar

Combine dry ingredients in a bowl.
Rub meat with dry ingredients
Place meat in a pan, sprinkle with garlic and onion. Add wine. Allow to stand refrigerated over night.
Wrap meat in tinfoil. Pour about ¾ of the marinade juice onto the meat.
Place wrapped meat on a grill on low heat for 4 to 5 hours.

A Fun Suprise

2007-05-10T14:11:00.000-07:00

Well it is summer and that means it is grilling season! I am working on an idea I have for a bourbon marinade and sauce for barbequing. I hope to test it out later this month on some dinner guests. If it is a success maybe I will post my recipe here. Could you be so lucky?

Spicy Citrus Sauce for Tuna or Scallops Crudo

2007-05-10T13:49:00.000-07:00

Spicy Citrus Sauce

This is a great sauce that goes well with seafood or chicken. An easy sauce to prepare it will add a fresh kick to light summer fair. It is especially good with tuna or scallops crudo. This recipe also works well with grapefruit for a tarter flavor.

You will need:

Juice from two oranges

1 table spoon lemon juice

3 tablespoons sesame oil

2 teaspoons of red pepper flakes

2 tablespoons sugar

¼ cup cooking vermouth

2 egg whites

In a saucepan combine all ingredients except egg whites.
Stir constantly over medium heat until sauce begins to thicken.
Remove from heat and allow to cool.
Whisk in egg whites thoroughly.
Drizzle over entrée.
Enjoy!

Spanish Chicken

2007-05-09T16:10:00.000-07:00

Spanish Chicken

This simple recipe is a colorful change for otherwise bland chicken.

You will need:

2 large boneless, skinless chicken breasts
About 2 cups medium sherry
1 orange, juice and zest
About 2 tablespoons sugar
About 1 teaspoon red pepper
1 teaspoon paprika
Saffron
Olive oil
Sea salt

Rub chicken with olive oil and red pepper.
In a dish add 1 cup sherry to chicken, let marinade over night.
In a saucepan over medium heat combine orange juice, zest, sherry, sugar, red pepper, paprika, saffron, and sea salt.
Stir constantly until glaze thickens.
In a large frying pan heat two table spoons of olive oil.
Fry chicken, when nearly done add orange glaze.
Garnish with fresh rosemary and lemon wedge. Serve with dry sherry.

Red Wine Fava Beans

2007-02-18T18:40:00.000-08:00

This is the first real vegetarian dish I have done. I really don’t know much about cooking vegetarian; and I have yet to see it done with much gusto. Maybe it is a cultural thing, but it just feels like something is missing when there is not some sort of meat at the center of the meal. Now I am not advocating the out of control portions of meat most Americans eat, yet the savory taste and flavor of meat adds something that can not be substituted. Fava beans though are a decent substitute for meat; they have a rich earthy flavor with savory notes. This dish takes only minutes to prepare and is satisfying.

Red Wine Fava Beans

You will need:
1 can fava beans
2 large diced tomatoes or 1 can
1 cup red wine (Chianti is best)
2 cloves garlic
Olive oil
Black pepper
Oregano
Thyme

In a large pan heat: 1 tablespoon olive oil, 1 teaspoon black pepper, garlic, 1 teaspoon oregano, and a dash of thyme
Add red wine and tomatoes. Simmer until a partial reduction.
Add fava beans and simmer until about a 50% reduction.
Serve over pasta.

Balsamic Scallops

2007-02-18T18:27:00.000-08:00

I enjoy scallops. They are sweet and have a good texture if cooked properly. They are also easy to prepare and use in a variety of dishes. So the other day I decided to fry a few up with some balsamic vinegar.

Balsamic Scallops

You will need:

1 lb scallops
¼ lb bacon, diced
Artichoke hearts
Ripe olives (pitted is best)
Olive oil
Aged Balsamic vinegar
Sea Salt
Paprika
Black pepper
Basil
Angle hair pasta

Season scallops with sea salt, paprika, and black pepper.
Place scallops in a bowl and add several tablespoons of balsamic vinegar. Refrigerate over-night.
In a large frying pan partially fry diced bacon. Drain away grease.
Remove scallops from vinegar and add to pan. Add olive oil as needed.
Add artichoke hearts, olives, and basil to taste. Add 2 table spoons of vinegar.
Season with salt and pepper to taste.
Serve over angle hair pasta with fresh grated parmesan cheese.

Grand Idea

2007-02-01T12:11:00.000-08:00

Does anyone have a food processor? So I was walking to class and thinking about the finally of “Top Chef” when I had an idea. The finally showcased some very impressive dishes, and a few duds, but as always it provided some valuable inspiration. Two things that stood out were the use of caviar by both contestants (who doesn’t like caviar?) and Ilan’s use of a lobster sauce (nothing says decadence like cooking down lobsters to use as a sauce). So what I thought of was an oyster and caviar sauce over fillet mignon. I am not exactly sure of the means to my end, but the end is very clear in my head.

Plan of approach:

Chop the oysters very finely and soak in a brute champagne and fennel. Boil mixture to cook down into a sauce (adding water if needed). Reduce heat and add extra brute champagne and truffle oil. Simmer. Add caviar and heat evenly. Dribble over a rare fillet mignon.

If my theory is correct the properties of the dish should balance out. The acid of the champagne should pair well with the saltiness of the oysters and caviar. And the fats of the fillet mignon should help counter the dryness and acid of the sauce.

Any suggestions would be greatly welcomed.

Making Ramen Palatable

2007-02-01T11:54:00.000-08:00

Many students eat ramen. Okay, it is cheap, easy, and quick; but it is not the most flavorful. Well, after some careful consideration I have found some simple tricks to make the bland noodle soup palatable.

What you will need:

1 package of chicken ramen

2 cups water (as per instructions)

1 teaspoon of sesame oil

1 teaspoon of sesame seeds

1 teaspoon of red pepper flakes

A dash of curry powder

1 or 2 eggs

Place water in saucepan; add oil, sesame seeds, oil, curry, and half of the included seasoning packet.
Bring the water to a boil. Add the noodles, and cook for about 3 min.
Add the eggs and slowly stir in. The resulting soup has half the salt of the original ramen (all the sodium is in the seasoning), at least twice the flavor, and some low fat protein. Enjoy

Jäger Chicken

2007-01-11T18:23:00.000-08:00

Sorry for the delay, I know many of you have been asking and waiting for this; so without further ado… Jäger Chicken

You will need the following:

4 boneless/skinless chicken breasts

¼ pound of crumbled bacon

1 cup crumbled bri cheese

½ cup chopped pecans

½ cup or so of Baren Jäger; a mead made from honey from Germany. The bottle features a medieval hunter and a bear, and is wrapped in a basket.

Brown sugar

Rosemary

Black pepper

Onion

Butter

Rub chicken with rosemary and black pepper. Place in a bowl and cover with Baren Jäger and a few slices of onion. Allow to sit refrigerated over night.
Rub chicken in brown sugar.
In a frying pan heat butter and a few splashes of Baren Jäger. Fry chicken.
Remove from heat and allow to cool.
In a bowl combine bri cheese, pecans, and fried crumbled bacon.
Slice chicken breasts partially through across their width. Stuff chicken with cheese mixture and fasten close with a tooth pick.
Splash chicken with Baren Jäger, cover and place in oven at 300 degrees until cheese is melted.
Serve hot.

My Greatest Work

2006-12-14T17:29:00.000-08:00

My Favorite Hors D'oeuvre

So the other day was the office holiday party. It was pot luck affair at noon. Always looking for an opportunity to cook and impress, this was a good opportunity to do both. I had been playing with some ideas on how to prepare duck in my mind, so I decided to test out my theories on my co-workers. What I had in mind was duck wrapped in ham, with a cognac and berry sauce. The ingredients I used were top notch and they really came together to take this dish from good to great.

To make about 30 pieces you will need the following:

4 boneless duck breasts, with the skin on
½ pound ham, a thin sliced cured and aged ham works best. I got a great Spanish style ham that was cured for 14 months at Surdyk’s deli.
Olive oil
Butter
Black pepper
Thyme
Garlic, about a quarter clove
Cognac, about 1 cup (I used a 1982 Grand Cru, but any grape brandy should do the trick)
1 pint of blackberries
1 pint of raspberries
Nutmeg
Sugar, about two table spoons
Neutral oil (canola works well), about a teaspoon

This recipe is multi step, so it will take some time.

The Duck

Rub duck breasts in black pepper and thyme. Place in pan and splash with cognac. Allow to sit over night.
In a large frying pan heat olive oil, and add crushed garlic. On high heat sear duck breasts on both sides. Reduce heat and add about a ½ cup cognac and simmer.
When the duck breast is still slightly rare remove from heat and the pan and allow to cool.
Slice into bite sized pieces.
Wrap in ham and fasten secure with a toothpick
In a frying pan on medium high heat, melt butter. Fry wrapped duck pieces until ham begins to brown and crisp.

The Sauce

Rinse berries and place in a mixing bowl.
Add the neutral oil, sugar, and a dash of nutmeg, tossing gently to coat berries.
Spread berries out in a backing pan and place in an oven at 350 degrees for about 45 minutes to an hour. (The berries should roast, do not burn them) This will concentrate their flavors.
Place roasted berries in a sauce pan. On low heat mash into a sauce. Add about ½ cup cognac.
Simmer until the sauce reaches a thickened state.
Arrange duck pieces on a serving platter and dribble sauce over. Serve hot! Cold duck is greasy and most unpleasant. Duck cooked properly is slightly rare (pink); if it is over cooked it will become dry and rubbery. By properly searing the duck its natural juices can be locked in. Avoid using a fork to turn it. If cooked right the duck will be incredibly moist.

Enjoy!

Hibachi Tuna Steaks and Stir-fry

2006-12-14T17:03:00.000-08:00

Hibachi Tuna Steaks and Stir-fry

So I was feeling like something light and refreshing the other day; I had not been eating well so something lean and green was in order. After pondering awhile I came to one of my favorites, tuna steak. Wanting a change of pace, I decided to go an Asian route in its preparation. I did a simple lemon, vinegar, and sea salt marinade for the tuna and a spicy sweet sake flavored stir fry.

Hibachi Tuna Steaks

In a bowl combine the following:
¼ cup rice vinegar
1 lemon juiced
2 teaspoons of sea salt
1 teaspoon black pepper
Cover two to three tuna steaks in marinade and let stand 24 hours covered in the refrigerator. Use a glass pan, not aluminum, the acid will react with the pan producing off metallic notes.
Sear on high heat on grill, and serve hot.

Stir-fry

3-4 hot peppers, choose the peppers according to how hot you like your food
1 large sweet bell pepper, diced
Mushrooms
¼ cup fresh bamboo shoots
Edible pod peas
Sweet cooking sake
Sesame oil
¼ cup slivered almonds
2 table spoons sesame seeds
Ginger
Garlic
Salt, dash
Coat hot peppers in sesame oil, and place on grill on medium heat. Turning occasionally, heat until pepper begins to shrivel and brown.
In a large wok or pan heat several table spoons of sesame oil. Add almonds, sesame seeds, bamboo shoots, sprinkle with ginger and garlic. Cut roasted hot peppers and add to mixture. As the seeds and nuts start to fry, add mushrooms, diced sweet pepper, and peas. Add approximately two table spoons sweet cooking sake. Heat until vegetables turn color, but are still slightly crisp. Serve over rice or rice noodles.

Wine List (Updated 1/22/2007)

2006-11-12T20:58:00.000-08:00

Here is the first part of my wine list (more will come as I continue to transcribe my tasting notes). I started recording the wines I tasted and my thoughts on them when I began to appreciate the complexities of wine. By recording my thoughts I hope to better understand the elements at play in wine, and therefore be better able to appreciate the wine at a higher level. Wine is like art, it is not until we focus intently on it and train the full focus of our mind and senses to taking it in can we fully appreciate it. Wine is unique in that it engages three of our senses; smell, taste, and touch. Next time you enjoy a glass of wine, take it in slowly and concentrate on all the different sensation, you may be surprised at complexities you are able to discover!

Wines

Varietals: Blaufrankisch and Zweigelt

Vineyard/Producer: Paul Lehrner

Name: Claus

Vintage: 2003

Country: Austria

Region/Sub-region: None listed

Clarity: Fair

Color: Deep blood red. Dark, almost black, looks like liquid velvet.

Aroma: Spicy, smoky. Ripe fruit, black berries and black cherries.

Bouquet: Spice, smoke, leather, with a hint of herbaceous notes.

Flavor: Strong spices hit first, black pepper, clove, nutmeg, allspice. Sweet ripe fruits, black cherry and black berry hit next. Sweetness like honey.

Acid/Sugar Balance: Well balanced, long pleasant finish with lingering spice.

Body: Very full.

Astringency: Medium

Aging Potential: Good

Rating: 80

Varietals: Bordeaux

Vineyard/Producer: Chateau Haut Nadeau

Name: Bordeaux

Vintage: 2003

Country: France

Region/Sub-region: Bordeaux

Clarity: Good

Color: Deep brick red.

Aroma: Fruity, like strawberries and cherries. Slight floral notes, with a hint of acid.

Bouquet: Hint of dry leaves and oak.

Flavor: Notable berry flavors: cherries, raspberries, and strawberries. A slight grape note. Citrus notes of lemon and orange are also present.

Acid/Sugar Balance: Well balanced, slightly higher acid makes the wine refreshing and gives it a crisp note.

Body: Full, slightly less than expected in the typical Bordeaux.

Astringency: Medium

Aging Potential: Good

Rating: 80

Varietals: Chardonnay

Vineyard/Producer: Chateau Souverain

Name: Chateau Souverain Chardonnay

Vintage: 2004

Country: America

Region/Sub-region: California, Sonoma

Clarity: Good

Color: Golden straw in color

Aroma: Strong hints of apple, slight herbaceous notes with some citrus.

Bouquet: Herbaceous notes from the American oak. Vanilla from the French oak. Creamy, slightly toasted notes from secondary yeast fermentation and oak barrel aging.

Flavor: Strong mineral hints of flint and lime stone, almost more like a Riesling. Citrus comes in next with lemon, apple, and then melon. Creamy undertones.

Acid/Sugar Balance: Acid is high for an American Chardonnay. Sugar is also present, but not well balanced. Leaves a sharp acid taste. Long finish

Body: Full, round body. Definite weight in the mouth.

Astringency: Low, considering it spent considerable time in oak.

Aging Potential: Fair, more astringency would have helped give it shelf life. As fruit flavors mellow, acid may become too extreme.

Rating: 60

Varietals: Chardonnay

Vineyard/Producer: Chateau Haut Nadeau

Name: Chateau Haut Nadeau Chardonnay

Vintage: 2004

Country: France

Region/Sub-region: Not stated

Clarity: Excellent

Color: Brilliant pale gold, platinum.

Aroma: Fruity, melon with orange scents. Floral scents moving into a slight warm or toasty note.

Bouquet: Slight yeast note. Vanilla also present. Herbaceous of oak not present.

Flavor: Strong flavors for a mild aroma. Crisp citrus, honeydew melon, followed by a hint of honey. Secondary fermentation is integrated well and ads to the complexity of the flavors instead of acting as a separate component.

Acid/Sugar Balance: Well balanced. Acid is strong, but not unpleasant due to the sugar presence.

Body: Fuller body, but it still offers a crisp finish.

Astringency: Low

Aging Potential: A good wine, meant to be enjoyed while it is still young. Close to peaking at two years.

Rating: 90

Varietals: Chianti

Vineyard/Producer: Fattoria San Michele a Torri

Name: San Michele a Torri

Vintage: 2004

Country: Italy

Region/Sub-region: Colli Fiorentini

Clarity: Good

Color: Medium brick red

Aroma: Fruity cherry, ripe blackberry. Herbaceous and lemon notes.

Bouquet: Off note, like olives.

Flavor: Rich blackberries, cherries, raspberry, and raisins. Black olives and spices, allspice. Citrus lemon and an herbaceous grape flavor.

Acid/Sugar Balance: Good balance. Sugar is slightly higher, but acid is present.

Body: Medium full.

Astringency: Medium

Aging Potential: Okay

Rating: 70

Varietals: Gewürztraminer

Vineyard/Producer: Zimmermann Graeff

Name: Zimmermann Graeff Gewürztraminer

Vintage: 2005

Country: Germany

Region/Sub-region: Zell, Mosel, Pfalz.

Clarity: Good

Color: Golden yellow

Aroma: Spicy apples, pears, and honey. A slight dried rose aroma.

Bouquet: None

Flavor: Rich, complex levels of spices. Sweet apple, pares, melons, and honey. Slight floral hints. Cherry notes.

Acid/Sugar Balance: Excellent balance. Sugar and acid are at ideal levels.

Body: Light

Astringency: Very low

Aging Potential: Poor

Rating: 95

Varietals: Gewürztraminer

Vineyard/Producer: Fetzer Vineyards

Name: Valley Oaks Gewürztraminer

Vintage: 2005

Country: America

Region/Sub-region: Mendocino County, California

Clarity: Good

Color: Light yellow

Aroma: Strong floral notes, with some spice. Citrus and pears coming in with a faint cherry.

Bouquet: Floral, like dried roses, also some oak and a slight soil scent.

Flavor: Good cherry and fruit flavors. Notable sweet citrus and bergamot notes.

Acid/Sugar Balance: Good balance. A little more acid would have helped make it more refreshing and lively on the pallet.

Body: Light

Astringency: Very low

Aging Potential: Poor

Rating: 75

Varietals: Gewürztraminer

Vineyard/Producer: Villa Wolf

Name: Villa Wolf Gewürztraminer

Vintage: 2005

Country: Germany

Region/Sub-region: Pfalz

Clarity: Good

Color: Straw gold

Aroma: Strong floral and dried leaves. Also grapes and clover present.

Bouquet: Dried leaves and oak.

Flavor: Complex flavor with notes of pear, honey, melon, grapes, and clover.

Acid/Sugar Balance: Very sweet to the taste, acid is there to back it up, but a little stronger note could have achieved better balance with the heavy sugar levels.

Body: Fairly heavy due to sugar levels

Astringency: Low

Aging Potential: Fair

Rating: 85

Varietals: Grenache

Vineyard/Producer: Vigna Borgiá

Name: Vigna Borgiá Grenache

Vintage: 2004

Country: Spain

Region/Sub-region: None provided

Clarity: Fair

Color: Dark brick red

Aroma: Ripe fruit, with berries. Slight herbaceous note with trace of minerals.

Bouquet: Vanilla and cream notes. Smoke and oak herbaceous present.

Flavor: Mild, and slightly acid. Ripe fruit flavors of cherry, strawberry and raspberry. Citrus orange and lemon become pronounced. Some minerals and herbaceous notes.

Acid/Sugar Balance: Fair balance, a little acid heavy, but the acid helps it hold up to food. Enough sugar to take the edge off, defiantly not dry.

Body: Medium

Astringency: Lower

Aging Potential: Fair

Rating: 85

Varietals: Lugan

Vineyard/Producer: Ottella

Name: Ottella Lugan

Vintage: 2005

Country: Italy

Region/Sub-region: Lugan

Clarity: Very good

Color: Very light yellow

Aroma: Strong citrus notes of oranges, lemon, and tangerine. Nectarine also present. Also slight notes of orange blossom and lilac.

Bouquet: Slight sandal wood and sea salt.

Flavor: Acidic citrus, lemon and orange with sweeter notes of melon. Slight mineral note in background.

Acid/Sugar Balance: Good balance, but a very dry wine.

Body: Light

Astringency: Low

Aging Potential: Fair

Rating: 85

Varietals: Mourvedre

Vineyard/Producer: Rosenblum Cellars

Name: Rosenblum Cellars Mourvedre

Vintage: 2003

Country: America

Region/Sub-region: San Francisco Bay Area

Clarity: Okay

Color: Brick Red

Aroma: Mild, raspberry and cherry.

Bouquet: Very subtle, hint of vanilla and creamy yeast.

Flavor: Big ripe cherry flavor. Some apple entering. Simple.

Acid/Sugar Balance: Well balanced, but not very complex.

Body: Medium

Astringency: Medium

Aging Potential: Fair

Rating: 65

Varietals: Pinot Grigio

Vineyard/Producer: Cortenova

Name: Cortenova Pinot Grigio

Vintage: 2004

Country: Italy

Region/Sub-region: Tuscany

Clarity: Excellent

Color: Very pale, hint of gold

Aroma: Citrus, very lemon, slight lime, with a hint of salt or the sea. Slight note of pear and lily blossoms.

Bouquet: None noticeable.

Flavor: Strong citrus, lemon and orange giving away to a spring floral note. Some minerals detected.

Acid/Sugar Balance: High acid levels and dryness make this a crisp wine. Strong enough to stand up to most food. Enough sugar to keep is smooth.

Body: Very light.

Astringency: Almost none.

Aging Potential: Very little. The low astringency and body means enjoy this wine while it is young.

Rating: 75

Varietals: Pinot Grigio

Vineyard/Producer: Bella Sera

Name: Bella Sera Pinot Grigio

Vintage: 2005

Country: Italy

Region/Sub-region: Delle Venezie

Clarity: Excellent

Color: Pale yellow

Aroma: Very slight, hints of citrus and pear.

Bouquet: None.

Flavor: Very little. Slight citrus with acid flavors, metallic notes. Does pick up some flavor at warmer than traditional temperatures and with some air exposure.

Acid/Sugar Balance: Very high acid, no real sugar noticeable. Poor balance.

Body: Very light.

Astringency: None

Aging Potential: None

Rating: 45

Varietals: Pinot Noir

Vineyard/Producer: Vin de Pays de I’lle de Beauté

Name: Pinot Evil

Vintage: NA

Country: France

Region/Sub-region: NA

Clarity: Fair

Color: Dull brick red

Aroma: Cherry, with ripe fruit.

Bouquet: Slight metallic and acid notes.

Flavor: Cherry with some strawberry. Oak present in the background. Herbaceous notes. Highlighted acid taste.

Acid/Sugar Balance: Out of balance, acid distracts from other components.

Body: Light

Astringency: Medium

Aging Potential: Fair

Rating: 35

Varietals: Riesling Kabinett

Vineyard/Producer: Hoffman-Simon

Name: Hoffman-Simon Riesling Kabinett

Vintage: 2003

Country: Germany

Region/Sub-region: Blend, Rine Valley, Saar, Mosel, Ruwer

Clarity: Good

Color: Gold color

Aroma: Mineral with notes of soil, acid, and green apples.

Bouquet: None.

Flavor: Strong mineral flavors. Green apples, and citrus.

Acid/Sugar Balance: High acid levels, a little more sugar would have been nice to round it out. Finish is long and not really nice.

Body: Light

Astringency: Very little

Aging Potential: None

Rating: 65

Varietals: Riesling

Vineyard/Producer: Trimbach A Ribeauville

Name: Trimbach Riesling

Vintage: 2004

Country: France

Region/Sub-region: Alsace

Clarity: Very good

Color: Bright gold

Aroma: Apples and pears. Also a note of honey and minerals.

Bouquet: Slight floral note, also a tint of mineral.

Flavor: A crisp green apple flavor paired with a sweeter pare. Also notes of honey with a slight mineral note. Softer than many German Rieslings

Acid/Sugar Balance: High acid, very crisp. Enough sugar to keep it pleasant.

Body: Light

Astringency: Very little

Aging Potential: Little

Rating: 75

Varietals: Riesling

Vineyard/Producer: Name: Columbia Crest

Vintage: 2005

Country: America

Region/Sub-region: Washington

Clarity: Very good

Color: Gold

Aroma: Apples and pears. Also a note of honey and melon.

Bouquet: Slight wood note.

Flavor: A crisp green apple flavor paired with a sweeter pear. Also notes of honey with a slight mineral note. Softer than many German Rieslings

Acid/Sugar Balance: Too high of sugar content, with the roundness hiding many of the finer points of the wine.

Body: Medium

Astringency: Little

Aging Potential: Little

Rating: 55

Varietals: Riesling

Vineyard/Producer: Domaine Schlumberger

Name: Domaine Schlumberger Riesling

Vintage: 2002

Country: France

Region/Sub-region: Alsace

Clarity: Very good

Color: Bright gold

Aroma: Green apple, lemon peel, and a slight herbaceous note.

Bouquet: None

Flavor: Very acid, with strong green apple and lemon notes. Metallic notes from the strength of the acid.

Acid/Sugar Balance: High acid, very crisp and dry. Acid is almost too strong.

Body: Light

Astringency: Very little

Aging Potential: Fair

Rating: 75

Varietals: Rioja

Vineyard/Producer: El Coto

Name: Rioja

Vintage: 2003

Country: Spain

Region/Sub-region: Rioja

Clarity: Fair

Color: Brick red

Aroma: Cherry, chocolate, strawberries.

Bouquet: Slight herbaceous green pepper, and petrol.

Flavor: Strong chocolate and cherry. Green pepper and spices present. Note of citric acid and green apples. Slight bitter after taste.

Acid/Sugar Balance: Not balanced, acid is sharp and sour; needs more sugar to balance acid and tannins.

Body: Light and thin

Astringency: High

Aging Potential: Very good

Rating: 45

Varietals: Sangiovese

Vineyard/Producer: Di Majo Norante

Name: Sangiovese

Vintage: 2005

Country: Italy

Region/Sub-region: Molise

Clarity: Good

Color: Deep purples and burgundy. Very plum in appearance.

Aroma: Very complex. Notes of plum, cherry, black berries, pear, roses, and honey. Also strong notes of spices including cinnamon, vanilla, and nutmeg; and a slight herbaceous note.

Bouquet: Spice, smoke, leather, with a hint of herbaceous notes.

Flavor: Very complex notes matching the aroma and bouquet. Ripe fruit including black cherry, black berries, strawberries, and pear. Slight citrus note like oranges coming through. Creamy vanilla notes paired with spice of pepper, nutmeg, and cinnamon. Slight green pepper hint.

Acid/Sugar Balance: Well balanced, sweet but balanced by spice and acid.

Body: Full

Astringency: Medium high

Aging Potential: Good

Rating: 90

Varietals: Sauvignon Blanc

Vineyard/Producer: Armand Roux

Name: Verdillac

Vintage: 2005

Country: France

Region/Sub-region: Bordeaux

Clarity: Excellent

Color: Pale

Aroma: Citrus, with strong pear notes. Some apple and honey. Honeydew melon present.

Bouquet: None.

Flavor: Slightly sweet. Floral, honey note like nectar. Honeydew melon and pear coming in. Citrus, orange undertone.

Acid/Sugar Balance: Low sugar making it dry with enough acid to keep it crisp.

Body: Light

Astringency: Very low

Aging Potential: Poor

Rating: 75

Varietals: Shiraz

Vineyard/Producer: Windham Estate Bin 555

Name: Shiraz

Vintage: 2003

Country: Australia

Region/Sub-region: South East

Clarity: Good

Color: Red

Aroma: Cherry, green pepper, herbaceous scents, and spice.

Bouquet: Toasty oak, cream, chocolate, and vanilla.

Flavor: Tart cherry, slight hint of blackberry, green pepper, chocolate, and toasty cream.

Acid/Sugar Balance: Balanced

Body: Full

Astringency: High

Aging Potential: Very good

Rating: 75

Varietals: Spätlese

Vineyard/Producer: Schlink Haus

Name: Schlink Haus Spätlese Nahe

Vintage: 2005

Country: Germany

Region/Sub-region: NA

Clarity: Excellent

Color: Pale straw gold.

Aroma: Strong apple notes with hints of honey, clover, and citrus.

Bouquet: Very slight mineral/limestone tint in background.

Flavor: Very sweet. Strong notes of apples and honeydew. Notes of pear and honey also present. Acid with lemon notes along with a very slight mineral note becomes apparent after holding it in the mouth.

Acid/Sugar Balance: Very sweet, high sugar wine. Sweet enough to almost be considered a dessert wine.

Body: Surprisingly full and round for a white wine.

Astringency: Very low

Aging Potential: Limited

Rating: 80

Varietals: Valpolicella

Vineyard/Producer: Santi

Name: Solane

Vintage: 2003

Country: Italy

Region/Sub-region: Verona, Po River Plain.

Clarity: Fair

Color: Medium brick red

Aroma: Spicy, with ripe fruits, most notably cherry and blackberry. Also some floral, rose notes.

Bouquet: Slight toasty oak and dried rose notes.

Flavor: Subtle, but complex flavors that slowly develop. The cherry and raspberry are the noticed first. There is also a slight raisin sweetness countered by tartness. A toasty flavor of oak and yeast is present in the background. This is from the Venetian technique known as "ripasso". Young Valpolicella wine is fermented in oak barrels on the lees of the previous autumn’s wine.

Acid/Sugar Balance: Everything is balanced, but all components are on the light side. This makes it hard for it to stand out on the pallet with foods.

Body: Medium

Astringency: Low

Aging Potential: Fair

Rating: 75

Varietals: Vinho Tinto

Vineyard/Producer: Quinta dos Grilos

Name: Vinho Tinto

Vintage: 2004

Country: Portugal

Region/Sub-region: Dão

Clarity: Fair

Color: Medium brick red

Aroma: Berries, raspberries and black berries. Chocolate and cherries. Slight herbaceous hint.

Bouquet: Slight toasty oak in the back ground.

Flavor: Strong impression of dark chocolate and cherry. Dried fruit notes.

Acid/Sugar Balance: Well balanced

Body: Full

Astringency: High

Aging Potential: Good

Rating: 55

Varietals: White Burgundy

Vineyard/Producer: Pouilly-Fuissé

Name: La Roche

Vintage: 2004

Country: France

Region/Sub-region: Pouilly-Fuissé

Clarity: Excellent

Color: Golden

Aroma: Citrus, lemon and orange. Apple and pear also present. A grape scent also. A warm, toasty scent in the background.

Bouquet: Slight herbaceous note, slight toast.

Flavor: Slightly sweet, similar to chardonnay. A smooth blending of apples, table grapes, and pears with a hint of citrus. Vanilla and cream enter in on finish.

Acid/Sugar Balance: High sugar, but enough acid to keep it crisp and refreshing. Good balance.

Body: Medium

Astringency: Lower

Aging Potential: Fair

Rating: 80

Varietals: Zinfandel

Vineyard/Producer: Dry Creek Valley

Name: Dry Creek Valley Zinfandel

Vintage: 2001

Country: America

Region/Sub-region: Sonoma

Clarity: Good

Color: Medium brick red

Aroma: Fruity cherry, hint of pear. Smokey notes.

Bouquet: Tobacco and leather.

Flavor: Good ripe fruit flavors, cherry, raspberry, and grapefruit. Bouquet brings in yeasty oak notes. Spicy flavors linger in mouth.

Acid/Sugar Balance: Well balanced, long pleasant finish.

Body: Medium full.

Astringency: Medium

Aging Potential: Good

Rating: 85

Varietals: Zinfandel

Vineyard/Producer: Cline

Name: Ancient Vines Zinfandel

Vintage: 2005

Country: America

Region/Sub-region: Sonoma Valley, California

Clarity: Good

Color: Medium brick red

Aroma: Strawberries and cherries.

Bouquet: Tobacco, leather, and spice.

Flavor: Big black cherry flavor with notes of raspberry and black pepper and nutmeg.

Acid/Sugar Balance: Well balanced, with high levels of sugar.

Body: Full

Astringency: Fairly high

Aging Potential: Good

Rating: 80

Hors d’oeuvre

2006-10-26T11:43:00.000-07:00

The Absinthe party being a rather special occasion, called for some special hors d'oeuvres. When entertaining it is also nice to offer a selection of foods. It gives people something to do, provides a central focus, and satisfies the alcohol stimulated appetite. Having read that the Absinthe would be sweet with herbal notes I decided to go with some earthy foods to help balance the sweet. Nothing gets sicker than sweet layered on top of sweet. I put together some stuffed mushrooms, beef wraps, and deviled eggs. I also served a fruit tray, but made it more interesting by including pomegranates and fresh dates. I rounded out the spread with cheese and a duck liver and cognac pâté. The two smash hits, the beef rollups and stuffed mushrooms were a breeze to prepare.

Beef Rollups
1 package of lean, thick cut bacon
About 2 pounds of thin cut, boneless, lean steak. I used sandwich cut sirloin to good effect. Veal is a superior choice for a more distinct taste, but it is pricier.
Rosemary
Onion
Black pepper
Brandy, Cognac is best
Toothpicks

Take beef and sprinkle both sides with the black pepper. Then pound beef until thin, about 1/4 to 3/8 inch.
Cut beef into strips the same size as the strips of bacon.
Lay the beef strips on top of the bacon strips and roll up tightly. Use a toothpick to hold closed.
Place rolls in a bowl. Add chopped onion, rosemary and enough brandy to cover. Cover and place in the refrigerator and let stand 24 hours.
Fry on high heat until bacon is done.

Stuffed Mushrooms
1 package small portabella mushrooms
3-4 slices of dark rye or pumpernickel bread
1 handful of dried cranberries
1 handful of slivered almonds
2 table spoons of butter, melted
1/4 cup parmesan cheese shredded
1/4 bri or soft cheese shredded
1 large egg
black pepper
garlic
thyme
Italian parsley, chopped

Wash and de-stem the mushrooms. Set aside to dry.
Toast and crumble the bread.
In a large bowl combine all the ingredients. Kneed until well mixed.
Stuff mushrooms with about a tablespoon or so of mixture. They should be heaped up, it will cook down.
Place mushrooms on an oiled pan and back for 30 minutes at 350 degrees.
Serve hot.

Partying with the Green Fairy

2006-10-25T16:07:00.000-07:00

Always one to try new things, and having an appetite for Old World opulence I became rather curious about Absinthe; the legendary drink made famous in 19^th century France. So I set about searching the internet for the tree baring the forbidden fruit. A quick stop at Google and a few keystrokes later I was pointed in the right direction and on my way. After examining several retailers I choose Alandia out of Koeln, Germany (www.alandia.de). They had by far the largest selection and remarkable customer service. I selected three premium bottles and was on my way.
The Absinthe was by far the most unique liquor I have ever encountered! It is clear with a slight green to blue tint and strong aroma with floral, candy, and herbal notes. The alcohol ranges from 35-70% with 53% and 68% being popular levels.
Being of an old school bent and always loving a show, I made sure to serve the Absinthe in the traditional Bohemian style. With the Bohemian style presentation is everything! You will not find a more intriguing drink!

Absinthe Bohemian Style

You will need:

Absinthe with an alcohol level greater than 50%,

Absinthe glass (bistro glasses are almost exactly the same thing)

Absinthe spoon (Absinthe spoons are special slotted spoons that are designed to sit across the top of the glass)

Water

Sugar cubes

Matches

Place the spoon across the top of the glass.
Place one or two sugar cubes on the spoon.
Slowly pour one part Absinthe over the sugar cubes and into the glass.
Pour two parts ice cold water into the glass being careful not to get any on the sugar. If your Absinthe is authentic and contains anise it will turn an opaque milky white with the water (Some Czech Absinthe’s are anise fee and will not react to water). This is called louching.
Using a match ignite the sugar cubes and allow them to melt into the glass.

Once the flame extinguishes itself, stir the glass with the spoon and enjoy!

Quick Question?

2006-10-17T12:16:00.000-07:00

Does anyone use these recipes? If you give any of them a try send a shout out and let me know what you think. Feedback is always appreciated. Or if you have any recipes that you really like let me know. We are all looking for new ideas.

Chicken Cordon-Blu

2006-10-15T21:39:00.000-07:00

Chicken is often overlooked for interesting cooking. Yes, it is cheap, versatile, and kind of plain by itself; but that does not mean that a little creativity can’t make it a gourmet entrée. The other day I was looking at my cheese stock and realized I had a lot of Swiss cheese sitting around. I started thinking about dishes that used the earthy flavor of Swiss cheese. Right away Cordon-Blu came to mind. Many people think Cordon-Blu is French, but they are mistaken, it is an Austrian style that found acceptance in

France

. Anyway I quickly found some sliced ham and Dijon mustard in my refrigerator and was ready to roll.

Chicken Cordon-Blu

4 large boneless, skinless chicken breasts

Several slices of Swiss cheese

Sliced ham

1 egg

1 cup Dijon mustard

½ cup white wine

Black pepper

Garlic

Olive oil

2 tablespoons butter

Splash of milk or cream

In a small sauce pan combine mustard, white wine, egg, butter, and cream. On high heat whisk until blended. Reduce heat and simmer until reduced to a consistency just slightly more runny than the original mustard
In a large skillet heat olive oil and garlic, and black pepper.
Place chicken in skillet and sear on high heat, reduce heat and cook until partially done.
Remove chicken from heat and allow cooling until safe to handle. Slice down the side to form a butterfly fillet being careful not to slice completely through the chicken. Stuff chicken with layers of ham and Swiss cheese. Place a slice of cheese on top and fasten together with a tooth pick.
Pour sauce over chicken breasts and place in an oven at 350 degrees for 15 minutes or until the chicken is done.

Tomato and Red Wine Reduction

2006-10-15T18:23:00.000-07:00

Wines and other spirits are fun to cook with, they have a lot of flavor, add moisture, and are easy to work with. Also it is easy to analyze and approach the flavors in them, just pour yourself a glass! Who says working in the kitchen has to be work?

So the other day I was looking through the fridge and I noticed that I had an opened bottle of Chianti sitting there. Wines do not like to sit exposed to air for long periods; they begin to oxidize and lose complexity, body, and develop off tastes. Now young wines, especially young heavy duty reds with lots of tannins can benefit greatly from a little air, and I recommend decanting before serving. Any way, my Chianti was not getting any younger, and it would have been a shame to waste a decent Italian wine so I started brainstorming on how to put it to good use. The results was an experiment that showed good potential. Any suggestions will be well taken.

Tomato and Red Wine Reduction with Cheese Tortellini
This recipe was a breeze and you should be able to prepare this dish in under 30 min.
In a large pan heat a tablespoon of olive and add the following:
1/2 clove of garlic crushed
1 slice of sweet onion minced
several spriggs of cilantro, chopped
1 teaspoon oregano
several dashes black pepper
dash of salt

Cook the garlic and onion until soft and they begin to caramelize
Add the following to the pan and stir:
1 can diced tomatoes, or if you are old school, about 6 Roma tomatoes that have been skinned and de-seeded
3/4 cup red wine
2 table spoons butter (the dairy makes the sauce creamier and helps balance the tannins of the red wine)
1 teaspoon corn starch (dissolve corn starch in warm hot water, about 1/4 to 1/2 cup, the best method is to put in a jar and shake vigorously)
1 to 2 tablespoons lemon or lime juice (The acid is needed to balance the butter and sweetness of the wine. The exact amount needed will vary on how sweet/acidic the tomatoes are and how sweet or dry the wine is.)
On medium heat and stirring occasionally cook sauce until it reaches the desired thickness.

Serve sauce with pasta. I choose cheese tortellini with grated Parmesan topping because the earthy cheeses helped balance the sweetness of the sauce. I paired the pasta and sauce with steamed asparagus and grilled pork ribs that had been marinated in the same red wine and had a simple black pepper and rosemary rub applied. Beef or lamb would also be a solid paring.

Stuffed Chops and Pasta

2006-10-06T13:44:00.000-07:00

This recipe is sure to impress with a minimal effort. I even managed to impress myself with it; and that is no easy task!

Stuffed Chops and Pasta
Ingredients:
4 boneless veal chops or 4 thick boneless pork chops or stakes, or 4 thick boneless skinless chicken breasts.
1/3 cup grated/crumbled fresh mozzarella cheese
1/3 grated/crumbled cup ripe Brie cheese
1/3 grated/crumbled Parmesan cheese
1 large egg
Black pepper
Garlic
rosemary
Oregano
1 clove garlic
Olive oil
2 rings of sweet onion
1 bunch fresh Italian parsley
1 can diced tomato
1 can black olives
1 can artichoke hearts
1 sweet pepper
Pasta of your choosing (linguini is best in my opinion)

Chops

Carefully slice chops lengthwise down one edge, forming a butterfly fillet. Do not cut all the way through. You should end up with a piece of meat that is like the cover of a book, you can fold it open, but it should stay together.
Rub meat on outside and inside with black pepper, rosemary, some finely chopped parsley, and oregano.
In a frying pan heat some oil, chopped onion, and 1/2 clove of crushed garlic
Place chops in pan and sear on both sides. Remove from heat and allow to cool.

Stuffing

In a bowl combine cheeses, egg, chopped onion, and parsley.
Stir until well mixed.
Take cool chops and stuff with cheese mixture. Fasten close with a tooth pick.

Dressing

In a large pan combine 2 table spoons olive oil, 2 table spoons butter, oregano, onion, crushed garlic, and black pepper. Heat, stirring constantly.
Add olives, artichoke hearts, diced tomatoes, chopped sweet pepper, and chopped parsley.
Stirring occasionally, heat on medium until ingredients are hot and tender.
Boil pasta.

Putting it together

Return stuffed chops to heat. You may have to add oil to prevent sticking. Cook on medium, turning regularly, until chops are done.
Serve accompanied with pasta covered in dressing. Sprinkle pasta with Parmesan cheese. Sprinkle plate with chopped parsley.
ENJOY!

Sweet Apple Pork Chops

2006-10-06T13:30:00.000-07:00

I enjoy pork chops, they are more interesting than chicken and a welcomed break from beef. Being fall and having a sweet tooth I was looking for a dish to incorporate sweet apples. The resulting pork chops have to be one of my favorite creations.

Sweet Apple Pork Chops

In a large/deep frying pan heat black pepper, garlic, and a slice of sweet onion minced. Add several teaspoons of oil.
Add pork chops, about four, to the frying pan. Turn to coat with oil and spice and to sear each side. Reduce heat to low.
In a large bowl combine the following:

3 large baking apples peeled, cored, and sliced
1/4 cup unsweetened dried cranberries
1/3 cup red wine
2 table spoons brown sugar
dash of cinnamon
dash of nutmeg
3 cloves
dash of black pepper

Cover pork chops with mixture and simmer on low heat until pork chops are done and apples are soft. A crock pot or oven may also be used.

Easy Southwest Chicken

2006-10-06T13:23:00.000-07:00

Easy is good. Tasty easy is better. Lets face it, we don't always have the best of gourmet food at hand, but that does not mean that one can not put together an interesting dish.

Easy Southwest Chicken

In a large frying pan heat black pepper, cayenne pepper, chili powder, and garlic. Once you can smell the spices add a few teaspoons of oil and a slice of onion coarsely chopped. Stir mixture on high heat until blended and oil is hot.
Take four large bone-less, skinless chicken breasts and place in frying pan. Turn quickly to cover with oil and sear each side. Reduce heat.
Combine one can of whole kernel corn, one can of red or pinto beans, and two cups salsa. Pour mixture onto chicken and let simmer covered until chicken is done. You may uncover earlier to help thicken mixture if desired.
Sprinkle with grated white cheddar.
Serve with rice or tortilla chips.

Grilled Shrimp Skewers with Orange Dust

2006-09-12T12:19:00.001-07:00

So I am mostly settled into my new place; A comfortable townhouse with an excellent location. Of course I am thrilled to have a full kitchen. Looking to break in the new place and an excuse to entertain I arranged a simple lunch party and trip to the polo field for last Sunday. Unfortunately the rain put an end to the polo (don’t blame them, being on a sliding, tripping, falling horse may be one of life’s scariest places to be) but the rain could not end my determination to test out the grill. I prepared a simple lunch of curried rice, grilled shrimp skewers, and fresh melon. The spices of the rice and shrimp complemented each other well and the sweetness of the melon brought the meal into balance. Furthermore the pinks of the shrimp, yellows of the rice, and greens and oranges of the melon brought a simple, but attractive color balance to the table.

Grilled Shrimp Skewers with Orange Dust:

1) Place 6 large or jumbo shell-on shrimp on a skewer. If using wood skewers soak the skewers for at least 30min before using to minimize burning.

2) Coat shrimp with olive oil.

3) Season shrimp with garlic powder, cayenne pepper, black pepper, salt, and several dashes of orange bitters (a liquid used to flavor mixed drinks).

4) Place skewers on grill on medium high heat. Turn over after about 3min.

5) Sprinkle with orange dust* and cook for another 3min, watching so as not to burn.

Orange Dust:

3 navel oranges

¼ cup sugar

½ teaspoon canola, grape seed, or other neutral-flavored oil

1) Preheat oven to 350’. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.

2) Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels and drain.

3) Line a backing sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they are not touching.

4) Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.

5) Crumble peels, and then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but can be stored longer.

Simple Secrets to Grilling

2006-08-09T10:15:00.000-07:00

Grilling is great. It is a welcomed change of pace from the kitchen range and adds needed variety to one's cooking repertoire. Besides nothing is manlier than searing a thick, juicy, piece of red meat over a open flame. However the finer points of grilling are often lost on many. Sadly, this often results in carbonized hunks of flesh that resemble hockey pucks or shoe leather. So here are some grilling basics that will help you look like a pro.

Hold the salt! Seasoning is fine, but hold the salt until you are done cooking. Salting raw meat will draw moisture out of the meat. Only apply salt after the meat is seared, locking in the juices. Beware of seasoning mixes, many are mostly salt.
Choose carefully. Not all cuts of meat are the same. This is especially true of steaks. Understand the differences in texture and fat content between the different cuts. Ask your butcher, he can help. Also look at the fat distribution in the cut. Fat will appear in three forms: tallow, the thick white stuff on the edges of a cut, veins of fat running through the cut, and marbleized far dispersed across the cut. Higher quality cuts of meat will have less tallow, and fewer veins, with more marbleized fat. Super premium cuts purchased by high end restaurants have high levels of marbleized fat. This is what makes the steak juicy and tender.
Temperature regulation. Controlling temperature on a gas grill is easy, it takes more practice to gain the same level of control on a charcoal grill. For steaks you want a hot fire in the center of the grill and a cooler grilling surface near the edges. Sear your meat on the hot center on both sides and then move it to the cooler edges to cook until it is done just the way you want it.
Take it slow! Thick cuts of meats like roasts or large pieces such as whole chickens or turkeys can be very intimidating. People often make the mistake of trying to build a hot fire to cook it quicker. This will result in a charred outside and a underdone inside. Build a relatively cool fire and be prepared to let it cook for several hours. This will result in a evenly cook piece of meat that is tender and juicy.
Got wood? Charcoal grills are great because you can burn things other than wood. When slow cooking add maple, cherry, apple, or hickory chips to add flavor. A woodsy flavor can be added to fish with cedar. Soak an untreated cedar board in water overnight. Place the fish on the board and place the board on the grill. The board keeps the fish moist and makes it easy to handle.

Easy Italian

2006-08-02T13:44:00.000-07:00

I love Italian food, it is easy to prepare, economical, has terrific presentation, and most importantly it is delicious. Unfortunately, when many people think of Italian they think of spaghetti or pizza. Italian is so much more than heavy tomato sauces and mozzarella cheese. The following are two of my favorite Italian recipes. Chicken parmesan is a great alternative to the usual pork or beef and is a breeze to make. Pesto is also simple to make and is a welcome alternative to tomato sauces.

Chicken Parmesan

3 lbs, fresh boneless, skinless chicken breasts
½ cup flour
½ cup crumbled/powdered parmesan cheese
1 ½ tablespoons oregano
1 tablespoon thyme
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon lemon zest
½ cup shredded parmesan cheese
Olive oil

Combine all ingredients, except chicken, olive oil, and shredded parmesan cheese, in a small bowl. In a large, non stick frying pan heat a small amount of olive oil on high heat. Coat each chicken breast in olive oil and then roll in the mixture. Fry in hot oil, turning frequently to prevent sticking. Reduce heat and sprinkle shredded parmesan cheese on chicken. Serve with pasta and tomato sauce.

Pesto
¼ cup pine nuts
¾ cup extra virgin olive oil
¼ butter
1 clove of garlic, crushed
2 slices of sweet onion, minced
¼ cup cilantro, finely chopped
1 teaspoon oregano
1 teaspoon black pepper

In a pan toast pine nuts on high heat, stirring constantly to prevent burning. Add a few drops of oil and fry garlic and onion. Add remaining ingredients and heat. Serve on pasta (makes enough for about 8 servings).

Enjoy

Sicilian Style Fish

2006-08-01T13:25:00.000-07:00

Here is another great fish recipe. Fish is the perfect entree for the summer; it is light, healthy, and easy to prepare.

Sicilian Style Fish
1 whole red snapper or filets (salmon may be substituted)
Olive oil, about 1/4 cup
Butter, 2 table spoons
White wine (Pinot Grigio or cooking wine), about 1/2 cup
2 lemons, one juiced, one sliced
2 rings of onion diced
Garlic, 1/2 clove
Black pepper, about 1/2 table spoon
Sea salt, about 1/2 table spoon
Oregano, 1 table spoon
Basil, 1 table spoon
Paprika, 1 teaspoon
Parsley, 2 table spoons

In a skillet heat oil. Saute garlic and onion. Add herbs, lemon juice, and spices. Add butter and heat until melted. Take fish and cut vertical slits into sides about one inch apart. Coat all sides of the fish with the mixture (a small brush works well). Place coated fish on large skillet on high heat. Sear both sides, turning frequently to prevent sticking (add additional olive oil if needed). Add wine and place lemon slices on fish, simmer until done. Garnish with paprika, lemon, and parsley.

Peruvian Style Kabobs

2006-07-28T14:30:00.000-07:00

It is summer which means it is grilling season. Grilling is great, it offers bold flavor and lets one enjoy the fair weather. Unfortunately many people's idea of grilling is slapping some sort of meat product on a grate over a fire and charring it into some sort of alien compound sharing characteristic with leather and carbon. Needless to say, there are many options for grilling beyond the tired burgers and over-done steak. Chicken is a personal favorite; if done right. Chicken poses a challenge though. Unlike steak, it must be cook completely through to be safe. This often results in chicken that is dry and bland. However that does not need to be the fate of your grilling experience with chicken. Peruvian style kabobs offer a quick and easy way to enjoy juicy, flavorful chicken.

Peruvian Style Kabobs
Marinade
In large bowl combine the following:
1 can tomato juice
6 hot chile peppers, diced
1 ring onion, diced
1 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon dried mustard
1 tablespoon lemon juice

Cube 2 lbs of boneless, skinless chicken breasts into 1" cubes
Add chicken to marinade, refrigerate for 24 hrs

Prepare vegetables
Slice onions, sweet peppers, and summer squash
Wash mushrooms and cherry tomatoes

Remove chicken from marinade
Place chicken and vegetable on skewers in alternating pattern, pressing together tightly
Place skewers on grill* on high heat, turning regularly to ensure even cooking
Remove when chicken is completely cooked, sprinkle with salt**

*If a grill is unavailable a broiler pan in an oven may be substituted
**The salt enhances the flavor of the vegetables, however do not add salt until finished cooking as the salt will draw moisture out of the meat

Hedonist Tendencies

2006-07-28T14:29:00.000-07:00

I am a hedonist; I will admit it and those that know me know that I am. Being a hedonist isn't easy, it is hard on the pocket book and it will land you in the second level of Hell. Unfortunately a conspiracy of wrath, envy, and lust seeks to bring me down to the fourth level. Oh well, in the mean time lets eat, drink, and be merry!
An important part of being a hedonist is eating and drinking well. The secret to eating well is cooking well (big surprise!, but it is amazing how many people miss this connection). If a hedonist had to rely on going out to satisfy their culinary apatite a small fortune would quickly be exhausted. Learning one's way around a kitchen can spare the pocket book and satisfy one's creative appetite. I personally find the second component, creativity, more satisfying than the food itself at times. That being said I will periodically share the fruits of my labor with you by posting successful recipes. I will start with one of my favorite gems; I hope you will enjoy!

Grilled Swordfish Steaks with Mango Fruit Sauce
makes 6-8 servings

Mango Fruit Sauce
In a blender combine the following:
1 ripe mango, peeled, pitted, and diced
1/3 cup crushed pineapple
1 sweet red pepper, diced (a hot pepper can be used for a more spicy sauce)
2 rings sweet onion, diced
3 teaspoons paprika
1 teaspoon cayenne pepper (adjust amount of cayenne pepper to desired spiciness)
1/2 teaspoon dried mustard
1 1/2 tablespoons brown sugar (adjust to the desired sweetness)
1 teaspoon lemon juice
3 tablespoons cooking vermouth (cooking vermouth contains salt, if you are using regular vermouth add 1 teaspoon of salt)

Blend ingredients until smooth, let stand in refrigerator 24 hrs

Swordfish Steaks
Select fresh steaks with good color (Swordfish have a dark band in the center of their flank, these bands are fat stores and appear on all fish and will be present in the center of the steaks. The flesh should be very firm and a light, pinky color and the bands will be a very dark reddish color, almost black. Avoid steaks with a whitish color and graying bands.)
Sprinkle both sides of steaks with sea salt
Splash steaks with vermouth and lemon juice, let stand refrigerated 1 hr
Prepare lemon slices and rings of sweet onion
On a hot fire sear both sides of the steak
Splash steaks with vermouth and lemon juice again
Lay slices of lemon and onion on steaks
Move steaks to cooler parts of grilling surface and cover grill for approximately 10 min.*
Remove lemon slices and onion and pour mango fruit sauce onto steaks and allow to cook uncovered for approximately 5 min.*
Garnish with lemon and serve
*Cooking times depend on several factors including temperature of the grill, and thickness of the steaks. The fish is done when it flakes apart easily with a fork. Only apply the sauce when the fish is cooked 3/4 way through. Applying the sauce earlier will cause it to caramelize in the heat resulting in a dark, gooey appearance.

Tuna steaks can be used in place of swordfish. The sauce also works well with chicken. If a grill is unavailable a broiler pan in the oven or large frying pan with cover may be used.

Enjoy

Salutations Once More

2006-07-28T14:06:00.000-07:00

It was recommended to me that I share my adventures in the culinary arts with the world. I began to undertake this with my newly created blog, Matthew the Renaissance Man at www.http://matthewtherenaissanceman.blogspot.com/. It then occurred to me when pondering the what to post next that any utility others may gain from my recipe postings would be limited as they became lost in my rambling social commentary. I arrived at the logical conclusion to separate the two. Matt the Kitchen Dervish will be home to the bulk of the culinary commentary while Matthew the Renaissance Man will host the food for thought.