CheffJonny

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2009-06-09T16:24:00.000-07:00

2009-04-03T12:31:00.000-07:00

Char Siu Shrimp w Peas and Garlic

2009-03-25T17:42:00.000-07:00

Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.

6 c. ap flour
1 tbs. baking powder
1 3/4 c. warm water
1/4 c. sugar
2 tbs. unsalted butter
2 tbs. olive oil
1 yeast package

I combined my yeast, water and half my sugar and let it grow for 10 minutes.
Then I put the rest of the sugar in my mixing bowl and creamed my butter. I sifted the baking powder and flour, into my mixer, turned it on and added the water/ yeast mixture and then slowly added my oil. Once the ingredients came togetherfully, I turned off my mixer so not to over mix. Let it rest for an hour and a half. It should triple in volume by then.

Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.

In the mean time I shelled and chopped up about 1 lb. of 21/25 raw shrimp and added the following ingredients to it...

1/2 c. peas
1 tbs. fresh ginger, minced
2 garlic cloves, minced
2 tbs. hoisin sauce
1 tbs. oyster sauce
1 tbs. sugar
2 tbs. mirin
and a shot of sriracha ( optional)

note...this is basically the ingredients for kung pao minus the chicken stock and peanuts.

I rolled the dough out on a floured surface (retro '70's counter top) and rolled it into a baguette shape, about 2 1/2 in. x 14 in. long. At this point I cut it into 1 inch patties and individually pinched and rolled them into nuce little saucers with which to fill the shrimp mix into.

Then I pinched and twisted the edges toward the center. Let it rest for ten minutes longer so the dough relaxes.

Steamed for ten minutes...

voila! create your own sauce or use mine...

shot of toasted sesame oil
1 tbs. sherry vinegar
2 oz. mirin
chives
3 tbs. sugar
soy sauce to taste

Pan Seared Halibut Steak w/ Israeli Cous Cous & Caper Vinaigrette

2009-03-24T21:27:00.000-07:00

Hi friends! Just giving you some more food porn...
As you know, I love fish. Big or Small, Fin to Tail, I LLLLOVE FISH! Oh! (wiping away drool) Sorry, I can't help it. And if it has a large bone in it, the flavor is even better! Any way, This is one of my favorites so I cook it as often as I can. Here I pan seared it with some seasonings of mustard, thyme, paprika, garlic and coriander (of course salt and pepper) and served it over Israeli cous cous with trinity veg, veg stock, and fresh oregano and thyme. Topped on it was an emulsion of dijon, cilantro, crushed capers, white wine vinegar, lemon juice and olive oil. I hope you enjoy it too!

Chicken & Basil "Saltimbocca" with Truffle Butter Sauce

2009-03-17T12:29:00.000-07:00

Every time I make this dish it gets better. It changes with the seasons and depending on what ingredients I have on hand. I love it! Here I've wrapped the paillard of chicken breast with basil leaves and prosciutto de Parma and made a delicate butter sauce with Oregon Truffles and Fleur de Sel. The sides are Basmati rice infused with leeks and some sauteed veg. Enjoy!

What!??

2009-03-14T15:30:00.000-07:00

O.k., is this another kitty litter box or something??! I don't know about you Cheffjonny! ....
Wait a minute, what is that aroma?
Is that what I think it is?!
TRUFFLES!
Oh, my! What will you do with those?

Two Cakes, Two different reasons...

2009-03-13T10:32:00.000-07:00

WARNING!! THIS CAKE MAY BE CONSIDERED OFFENSIVE TO THOSE WHO HAVE WEAK STOMACHS!
Its not allowed on MYSPACE and yet I think it will become famous. My dear friend Toni sent me an email this nauseus cake as a tribute to a long running inside joke between us. It involves cats and poop and how she'll own 20 to 30 of them when she's an old maid. So I'm supporting this cake as a comedic approach to the otherwise (sometimes) pretentious culinary world. I hope you enjoy!

On a lighter note, I made a birthday cake for my daughter's "under the sea" birthday party! I'm not that skilled at cakes as you can see but it tasted awesome. It was a two layer Vanilla Bean Sponge Cake with a Vanilla pudding center and a Lemon Butter Cream Frosting.

Northwest Style Granola!

2009-03-11T10:26:00.000-07:00

With the economy in the tank and no light at the end yet, I have many excuses to start canning, preserving and drying...(summer's a good reason too.) Also, simple foods made with the best ingredients can be a big hit and a lot of fun to make.
Here's my interpretation of a granola recipe my Grandmother used to make. I grew up eating this stuff! When its fresh out of the oven, it smells like hot oatmeal cookies or wintery mulled spices. MMMM...

4 c. rolled organic oats
1 c. wheat germ
1/2 c. hemp seeds
1/4 c. flax seeds
1/2 c. hazel nuts
1 tbs. cinnamon
1/2 tbs. cardamom
1 tsp. fresh grated nutmeg
1 c. dried cranberries
1 c. medjool dates
1/2 c. orange blossom honey
1 stick salted butter
1 vanilla bean ( split and seeded )
1 star anise seed

Preheat oven to 350*. Toss the first 8 ingredients together in a bowl. Begin melting butter with honey, vanilla, and anise in a small pot. Pour the honey butter over the bowl of dry ingredients and toss together with a spatula. Discard the vanilla pod and star anise. Lay out the mix on a parchment lined sheet pan and bake for 20 minutes then remix the ingredients and bake for 10 more minutes. Let cool on sheet pan and voila! Ther you have it! Keep it in your fridge and it will last up to a month in an air tight container. Although mine only lasts a few days. Enjoy

...asiatic / polynesian fever!

2009-01-28T20:50:00.000-08:00

Miso Sesame Broiled Halibut- rice noodles, scallions, bell pepper, peanut sauce
or
Fried Chicken Katsu- sticky rice, baby bok choy, mushrooms, tonkatsu

Buffalo Tri-Tip & the BBQ King

2009-01-27T13:18:00.000-08:00

Back up a few years in my career as a chef and you'll find that I worked and trained under the infamous "BBQ King" Ralph Blevins at Rutherford's Catering & Premier Events in Reno, Nv. He was an unsinkable, unshakeable, old grizzly of a man that knew all the tricks of the culinary trade (even inventing a few). When I came to work for him, he was in need of someone whom he could mentor and train in running his company, due to the fact that he had recently suffered some medical issues. Ralph had more trophies and awards than I've ever seen outside a trophy shop. All of them were for Barbecue. He was considered by all in the barbecue world as the West Coast King. While working for him I learned about hot and cold smoking, grilling better than the rest and dry rubs that enhance the flavor of the meat rather than mask it. He was the best at what he did.

Out of my respect for the late - great man and my love for Northwest inspired foods, I have come up with my own ways of smoking barbecue. Using my own little outdoor grill, I'll show you how to get the maximum amount of kick ass smokey flavor for your upcoming Summer Barbecues. We'll start with a buffalo tri-tip, some of my own experimental wet rub using black berries and smoking with cedar wood...

We begin making a wet rub out of the following
.1 c. blackberries -rough chopped
1 tsp. arabica coffee - fine ground
1/2 tsp coriander powder
1/2 tsp mustard powder
1 tsp. garlic powder
1 tsp. merlot
1 1/2 tbs. sugar
pinch allspice
salt & pepper to taste

Soak some small 2" x 3" x 1/4" cedar planks in water for one hour and allow rub to sit on the meat for the same time. Fire up your barbecue ( I use coal ) and allow embers to turn white before placing on the grill. I don't want the temperature of my grill to reach over 260* f. so I let them go a while before adding my soaked cedar planks to the coals. You can test this with a thermometer in one of the vents (some barbecues come with a thermometer built in). Cook the meat until the internal temp reaches 125* f. for a perfect rare. The cook time depends on the size of your tri-tip. Try it out and you'll have the best smelling barbecue on the block!

Until next time! - Cheffyboy

Blackberry Coffee Smoked Buffalo Tri-tip w/ Peruvian Purple Mashed Potatoes & Sherried Bacon Green Beans

2009-01-15T12:06:00.000-08:00

New Year, New Food!

2009-01-10T11:13:00.000-08:00

Crusted Tuscan Shrimp on Cannelini Beans & Baby Spinach w/ Grilled Polenta & Harissa

We had our 1 year anniversary at the restaurant and celebrated it for a whole week. I was a bad blogger and had no time for taking pictures on New Year's Eve. (Spankings are much deserved.) We were in the weeds all night and if it wasn't for the Oyster Bar, everything would have gone a little smoother. But despite all that, the night was a success and the community reached out to our little 50 seat restaurant to give us some love.

Up and coming dishes are popping on the Menu for this year. Here's a sneak preview...

Herb Grilled Pork Chop on Apple Risotto & Baby Spinach w/ Saffron Dijon Cream

Morroccan Steak on Sauteed Confetti Orzo w/ Piemontese Caper & Basil Puree

Indian Spiced Rack of Lamb w/ Paprika Cilantro Oil & Herb Crusted Potatoes

I hope you all had as great a New Year's Eve as I did. I'll Post again soon with another Duck Blog to further explor it's many uses.

New Years Eve Menu

2008-12-31T11:58:00.000-08:00

Happy New Years Everyone!
Tonight's Menu is as follows...I hope everyone has a blessed and safe night! Whoo Hoo! 2009!
Pictures will be posted soon.

Apps:
Martini Style Dungeness Crab Louie w/ Green Goddess Dressing
Oyster Bar w/ Raspberry Mignonette & Organic Nation Vodka Shots
Chicken Lettuce Wraps w/ Cucumber & Lime Chili Sauce
Scallops St. Jacques over Roasted Leeks

Entrees:
Vegetable Curry w/ Eggplant, Yam, Basil & Spinach Leaves
Kobe "Wagyu" Burger w/ Crispy Leeks & Truffled Fries
Chicken Picatta on Angel Hair Pasta & Fried Capers
"Bistropub" Top Sirloin w/ Steak Sauce, Beer Battered Onion Rings & Rogue Blue Cheese
Sesame Crusted "Surf & Turf" Ahi & Filet Mignon, Wasabi Mashed Potatoes & Ponzu Sauce

Desserts:
Buttermilk Panna Cotta & Mexican Hot Cocoa "Duet"
Vanilla Bean Creme Brulee
Assorted Cakes

Herb Grilled Porkchop w/ Saffron Dijon Sauce, Caramelized Apple Risotto, Wilted Spinach and Anise Scented Dried Apple

2008-12-13T10:59:00.000-08:00

Here's a throwback even your Grandma will understand, reminiscent of the famous casserole of porkchops and rice she used to make. A fantastic Bone-In Porkchop rubbed with rosemary, sage and garlic. The sauce is a light cream and white wine reduction with shallot and saffron. For the Risotto I caramelized apple dices in sugar and apple cider vinegar with shallot and parmesan cheese. Also, simply wilted, a handful of baby spinach leaves in butter. Enjoy!

Duck Four Ways(or how to get the most out of your duck)

2008-12-05T13:48:00.000-08:00

Lately everyone I know is feeling a pinch in their wallet. I recently bought a duck and so not to feel guilty about spending the money, I felt I should show you how you can utilize every bit of this bird. Some of the product I've made here will be used for months to come.

After this entry I'll begin conducting a monthly series on using Duck in as many ways as I can so as to educate you on what I call Beak to Foot cooking. Not one part of this beautiful foul will be wasted.

To start, we will begin with your basic stock and turn it into a demi-glace. A demi-glace is basically a stock that has been concentrated. Why would we make a demi-glace anyway? Because it has more uses than a stock, has a longer shelf life and is more flavor in a smaller package taking up less space in the fridge.

Things you'll need...

1 leek

2 carrots

1 yellow onion

4 cloves garlic

2 celery stalks

1 gallon water

1 duck - neck, backbone, pelvis, breast bone and wings only (remove all skin and reserve)

1sprig- thyme

2 bay leaves

1 tbs. black peppercorn

2 cups red wine- I use pinot noir.

pinch of salt

I begin by bringing all ingeredients ( minus wine) to just before a boil on high heat. When the water begins to boil, I reduce the heat to low and simmer for about three hours. The liquid will reduce to about 3/4 the original volume. Then I strain all of this through a seive and put the stock into a fresh pot. At this point you have a beautiful stock for soups or gravies.

Next I add the red wine to the liquid and reduce to half of this volume. This is demi-glace. Some people add tomato paste and roast the bones but I don't think caramelization works with all sauces so I refrain from this when doing a demi made from a bird.

Seasonal Salad

2008-11-28T13:58:00.000-08:00

I'm in the mood for tuna....Yah! Ahi! ...or is it Aha! ?? That'll be my special for tonight! A little champagne, good olive oil, cranberry sounds good, and oh here's some pistachios, some lemon, potatoes, oh maybe parsley pesto, and greens. Heh Heh! They'll love it.

Doro Wat for the Soul

2008-11-20T13:22:00.000-08:00

This was a hit with my daughter and I didn't make it too spicy! Its not much to look at but this is some great chicken stew. Probably the best African dish you'll ever try. I love Ethiopian food with a passion. I can probably best describe it as an African "Chicken Jambalaya". It all starts with a spice mix called Berbere. I sautee these spices and vegetables in butter...fenugreek, allspice, clove, ginger, cayenne, garlic, nutmeg, black pepper, onion, and carrot. Then I add chicken stock, thyme, tomato sauce and a dry white wine (apple juice works too), and add the juice of one lemon. Make sure that you have a good amount of liquid in the pot to cover your chicken. I place all parts of a broken down chicken into the pot (bone-in) minus the innards, and let it simmer for about 20 minutes. After this I add a few eggs (in the shell still) and let it cook for about 15 minutes more. I pop the eggs out and cool them down under cold water, peel and dice and add back to the stew. Stir it up and serve over rice, cous cous or make some nice Ingera bread. I hope you have more time than I did to locate some Tef Flour. If you live in a city with a significant Ethiopian or Eritrean population you might find a nifty little cultural market that has some. Aren't one pot dishes a pleasure to clean up? - Enjoy.

Mushrooms Galore!

2008-11-18T10:12:00.000-08:00

It's the Autumn Mushroom Season again and somehow I have been too busy to post many pics lately even though I have had quite alot of ideas and half finished posts about how wonderful it is to do what I love (Cooking). Here is two lovely fungi I have been using alot. Hedgehogs (left) are great for a quick sautee but I recently used them in a Slow Braised Top Sirloin Dish w/ Cab. Sauv., Pumpkin and Leeks. They cooked down so fast that they became a thickening agent for the sauce which added complexity and richness to the dish.

Pig's Ear are smooth and have a silky texture similar to perfectly cooked squid. They hold up well to frying or a hard sautee. They taste similar to toasted walnuts.

Good Stuuuuuufff!

Sushi Night at my house!

2008-10-30T08:41:00.000-07:00

Left to Right, Top to Bottom: Spicy Shrimp Philly Roll, Lemon Shrimp and Crab Roll w/ Scallions, Seared Rare Spicy Tuna Sashimi, Wasabi & Fresh Made Pickled Ginger, Two California Rolls, and an Inside Out Shrimp Avocado Sesame Roll.

Its been a while since we had a sushi night here at the house... Not having alot of money lately and a real craving for some yummy sushi prompted us to rifle through the freezer and cupboards. We had everything we needed to do it except for an avocado and some shrimp. See what a well thought out list of onhand items can get you! And it didn't cost more than $20.00 either! Enjoy.

"Potted" Vanilla Cupcake w/ Cardamom Maple Yogurt Cheese Frosting & Ovaltine Sprinkles

2008-10-28T14:01:00.000-07:00

We had a little fun at home today with a cupcake recipe from Magnolia Bakery...Yes, the same as Sex & The City. I found the recipe online and had to try it, only I substituted the vanilla extract for a real vanilla bean. Also I wanted to try a yogurt cheese frosting and see if cardamom, maple, vanilla, and malty Ovaltine would play with each other well. They did and we will have to schedule another playdate soon!

Spicy Citrus Ginger Jumbo Shrimp over Rainbow Chard w/ Vanilla Scented Forbidden Black Rice

2008-10-28T10:19:00.000-07:00

Ladie's and Gentelman, I think I've created an unholy beast. Last night it almost took over the entire restaurant! And its not afraid of fire like Dr. Frankenstein's Monster. This dish has everything I love about food. Sweet - shrimp, anise and vanilla bean notes in the rice, Savory - sea salt, chard, and butter, Acidity - white wine, lime juice and lemon zest, Spicy- Sambal Chili Paste.

It has the arms of a Thai man, the legs of a Creole woman, the head of Frenchman, and I gave it my very own heart! Ah hah hah hah (Mad Scientist laugh)!!! ITS ALIVE!!

Happy Halloween!

Porcini & Rosemary Encrusted Top Sirloin w/ Blue Cheese Butter on Truffled Garlic Mashed Potatoes W/ Cabernet Reduction & Sauteed Vegetables

2008-10-27T00:43:00.000-07:00

This town is serious about meat and potatoes. From the loggers to the office folk to the retired hipsters, everyone wants a good steak done right. So who am I to stand in their way? Here I give you a sample of a great saturday night special. I hope you like it!

Pan Roasted Salmon over Fried Polenta & Wilted Spinach w/ Black Pepper Port Buerre Rouge

2008-10-27T00:28:00.000-07:00

Salmon is a staple up here in the Northwest so coming up with new dishes for this protein can be tough. As you know already I don't complicate my plates, just offer good comfort food.

Here we seared the fish in clarified butter (ghee) and seasoned in salt and pepper, then pan seared it.

The polenta was a basic creamy polenta recipe which we let cool on a sheet pan and cut into triangles and deep fried. The sauce is a port wine reduction to which butter, shallot and black pepper was added at the appropriate times. I liked the grilled orange as a garnish and as another flavor. Salmon likes citrus! Enjoy!

2008-10-25T11:05:00.000-07:00

Hi gang! I have a present for you...its even wrapped, in bacon! We sold five or six of these the other night even though we were slow. So I thought about you all and how angry you might be if I didn't at least give you a taste.

Bacon Wrapped Filet Mignon Stuffed with Spinach, Buffalo Mozzarella - Parmesan Encrusted New Potatoes - Seasonal Vegetables in Garlic and White Wine

Enjoy!

More Dinner Specials...

2008-10-12T12:32:00.000-07:00

Thai Style Grilled Shrimp Crispy Noodle Salad w/ Chili Lime Emulsion
Lemon Diver Scallops on Jalapeno Cheese Polenta w/ Garlic Carrots

Working at this new resto has really allowed me to be creative lately. I crank out our menu prep and create two specials per night. I was in the mood for eye candy last night, I guess.

New Resto, New Food!

2008-09-27T12:49:00.000-07:00

As of this week I have moved over to a new restaurant. Yay! ...So I've got a few daily specials for you all...Hope you're hungry.

Chicken Saltimbocca w/ Pistou and Spinach

or

Spanish Beef Peasant Stew w/ Acorn Squash Gnocchi

Lazy Squid Noodle Dish

2008-09-23T10:57:00.000-07:00

A silly dish I came up with yesterday, just to keep things inexpensive, turned out to be quite good! I really like a simple pasta fresca (butter and white wine with lots of garlic is usually the sauce for it) on a warm day. I twisted it to fit what we had in the fridge and cupboards ....

.65 lbs. fresh squid - $1.89
1 lb. egg fettucine - dry
1 shallot
1 yellow patty pan squash
9 yellow grape tomatoes
2 cloves garlic
2 tbs. parsley
1/2 c. white wine
4 tbs. cold butter
Parmesan cheese - grated
3 tbs. E V Olive oil
sea salt
fresh ground black pepper
red chile flake -optional
1/2 lemon - juiced

So while heating up my water and cooking the noodles, I prepped the squid (sorry no pics of that, my hands were messy) by pulling it apart at head and body, removing the insides, including the quill, and slicing out the section with the eyes and beak. Then I made a few more 1/2 in. slices on the body to give me rings and tentacles and rinsed them in water. I chopped up my veg and got my sautee pan hot and ready for the next step...in went some olive oil and a pinch of salt and garlic and ever so briefly, (30 seconds) I sauteed my squid and set it aside in a bowl. Why did I do this step seperately?? Because I wanted to infuse flavor into the squid without over-cooking it. Then I wiped out the same pan with a paper towel and fired up my squash, tomatoes, shallots and more garlic with olive oil. When the fettucine was ready and the squash was tender, I drained the noodles and reserved a little pasta water to add to the vegetables. I then added my wine, parsley, salt, pepper and squid to the pan and let all that goodness reduce a little and added the butter and cheese. Serve it quick and done!

Grilled Yellowfin & Watercress Rice Salad

2008-09-16T09:01:00.000-07:00

Craving a light dish last night as the temperature reached 98* outside...one of my favorite fishes calling to me from the fridge. As the cicada bugs were buzzing in the tree tops and the fan whirred back and forth I got inspired by the fresh watercress I bought at the market. I had seen a rice salad on Bravo's Top Chef a few months back (free plug) and decided I would attempt to make my own version. But what to season the tuna with? "Ah hah!", I said. Coriander, cumin, salt, pepper, and fresh garlic with olive oil easily became my decision. So I made a paste out of these ingredients and rubbed the fish with it. I let it sit while I made the salad. I rinsed the basmati rice until the water ran clear and then added about four cups water to one cup rice so that I could remove any excess starch. Then I drained it in a seive and let it cool in the fridge. Meanwhile I plucked my happy little watercress until I had about a light cup's worth and chopped up an heirloom tomato. Then I squeezed a lime and threw some chopped cilantro into my rice and added the watercress, a tbs. of olive oil, 2 tbs. minced red onion and tossed all my ingredients together. While grilling the fish I took care to not cook it any further than rare and rubbed some butter and more seasalt on the surface right before it was done. Back to the salad, I segmented an orange and used it to garnish the salad and squeezed the excess juice on the fish. That's it!

Roasted Game Hen over Leek & Chanterelle Stuffing W/ Heirloom Tomatoes & Fleur de Sel

2008-09-11T10:46:00.000-07:00

This is such a basic dish, my wife and daughter's comfort food done my way. Hey! If I've got to cook at home too, I might as well do it the way I want. So here it is

Game Hen: Wash it off under cold water and rub with salt (Kosher). Let it sit for about 20 minutes and then wash the salt off. Prepare a wet rub with a mortar and pistle using 1 tbs. olive oil, 1 tbs paprika, 5 cloves garlic, 2 sprigs of thyme, 1 tsp salt and 1 tsp pepper. Begin roasting at 375* for about 35-40 min. or until it reaches 160* internal temp.

Stuffing: Cast Iron Pan, 2 tbs. butter + 1 tbs. olive oil, 5-6 chanterelles, 2 medium leeks, 1 carrot, 3 c dried Pane Latte Bread croutons, 1 sprig thyme, salt, pepper, 1 + 1/4 c chicken stock. Sautee ingredients starting with veg first and slowly add chicken stock at the end a little at a time until you like the consistency. Pop the pan in the oven with the game hen at the last 15 min. The top should be crispy but still fluffy inside.

Tomatoes: Cut up some super fresh heirloom tomatoes and toss in good olive oil. Season with fleur de sel (Brittany sea salt).

Lamb Shoulder Chop w/ Salt Roasted Beets & Chow Chow

2008-09-01T14:02:00.000-07:00

August has been a big month for posts and to end it I leave you with this all american inspired dish. Hearty and yet still summer inspired, this entree consists of everything I admire about American cuisine. The South has an appetizer of pickled vegetables which dates back to the first settlers...Chow Chow. Its not much to look at but pickling provides brightness and pallet cleansing to a dish. Like the Japanese pickled ginger which is searved along side any sashimi; radish, cucumber and garlic give a sweet yet tangy refreshment to the mouth that cut through the richness of this grilled lamb. The chop was seasoned traditionally with rosemary, garlic, olive oil, salt & pepper. I let it marinate for just under an hour then grilled it on my cast iron grill pan. The beets were also simple. Seasoned with salt and good virgin olive oil and then roasted for an hour at 375* for 25 minutes. The pickle spices I like to use for this are mustard seed, red chile, garlic, dill and clove with sugar, salt, white wine vinegar and water.
This whole entree was created in just over an hour and when executed properly it speaks volumes about perfection through simplicity. Not every dish needs to have layer apon layer of complex flavors. That is not what makes comfort food anyway. Enjoy!

Cinnamon Vanilla French Toast w/ Fresh Banana & Honey Lemon Yogurt

2008-08-30T20:43:00.000-07:00

I described this dish to a coworker the other day..." Sounds too healthy.", she said.

...Huh!?!? "Am I out of my mind?", I thought. Did I just describe it wrong?

As if healthy was some sort of insult, I reacted in repulsion to her comment. But now that I take another look...The ingredients do sound healthy, wholesome even. Good! Cuz its all a farce just to get the health nuts to break their stupid diets...Next time I serve this, I'm frying it in Bacon Grease too! Haah hah!

My very own Albondigas!

2008-08-27T15:28:00.000-07:00

Instead of the regular, old spaghetti and meatballs night...we opened ourselves up to a night of fun with this beautiful, "Spanish Inspired", dish. It consists of a pork sausage and prosciutto ham from our local butcher and some herbs from the local garden. The sauce is a simple one that only takes about 20 min. from start to finish. We ate this with a homemade french baguette dusted with cornmeal.

Here it is...

Meatball

1 lb. fresh pork sausage (neutral flavors)

1/4 c. shredded prosciutto ham

2 sprigs fresh oregano chopped

1/4 c. bread crumb

1 1/2 large eggs

1/8 c. cornmeal

1 tsp. chili powder

Sofrito

1 red bell pepper

1 green bell pepper

1 large sweet yellow onion

2 - 3 cloves garlic

1/4 c. red wine

1 can tomato puree

1 tsp. cumin

1/2 tsp. smoked paprika

salt and pepper to taste

1 can of chickpeas (add liberally)

Combine all ingredients for the meatballs and roll into desired shape. Spread out on a sheet pan and bake at 375* for about 15 min. Discard rendered fat into your empty tomato puree can. Makes about 18 meatballs.

For the sofrito, sautee the first four ingredients till transparent and add the next four ingredients in this order (taking care to deglaze the goodness on the bottom of your pan). Reduce to a sauce. Add chickpeas just before serving to heat them through. Or fry them and serve as a garnish. Enjoy!

First Course or Fifth??

2008-08-27T12:37:00.000-07:00

I created a small dish just for the heck of it today. I'm not sure what course to put it in...Maybe you could help. It consists of a fresh raspberry icecream with half heavy cream/half milk and an extra egg, chilled sherry vinegar reduction, lemon zest and fleur de sel. (munch munch) Anyhow, it sure is good.. (slurp) Whadda you think?

I think this would go great with a savory, nutty, lamb dish.

Around the world in one week!

2008-08-26T14:01:00.000-07:00

Flat Iron Steak with Peach "Salsa"

Seared Salmon Carbonara

Garlic Basil Beef in Oyster Sauce

Poached Halibut on Green Leaf with Romas, Lemon Cucumber and Green Goddess Dressing

Due to a week of being home at night. (unusual for a chef) I had the opportunity to cook whatever we felt like ... So I won't go into to much detail but instead I'll show you what I created. Melanie, my four year old, was the acting souschef on most of these dishes.

Roasted Pork Tenderloin, Red Potatoes w/ American Grana and Tarragon & Summer Zucchini in Garlic and Wine

2008-08-20T10:39:00.000-07:00

I don't cook alot of pork, using it as an accent in most cases. But here, I wanted to showcase the local meat and bring out the true flavor of the hog. Most would probably say that a tenderloin has less flavor and although it is more subtle, the sauce I made to pare with it enhances these flavors and brings out aroma without using the tried and true apple or quince. In fact, pork has a sweetness and using a rub with fresh garlic, fennel seed and mustard does just this.

I seared then roasted the tenderloin (350* for about 30 min.). When the pork was done, I took it out of the pan and deglazed the drippings with a 1/4 c. chardonnay and 1 c. chicken stock. Then I added thyme and salt and reduced to a 1/4 c. and added a small amount of cornstarch to thicken further.

The red potatoes were diced, tossed in EVO, salt, pepper, fresh tarragon, and Bella Gioso's American Grana cheese ( which is a hard cheese aged for 18 mo., that resembles parmesan but with more of a nutty sharp flavor). I popped them in the oven five minutes before the pork and pulled them out at the same time.

The zucchini and bell pepper was from my mother in law's garden and using these two vegetables together, they play off eachother and bring out a natural sweetness that is further enhanced by wine and garlic.

This dish just screams comfort food and doesn't scare anyone who might be afraid to try something new.

Five Spice Roasted Chicken w/ Matsutake Shanton Reduction and Dirty Fried Rice

2008-08-18T18:22:00.000-07:00

American and Asian foods fit so well together if you do it right. Here's a dish of mine which has become one of my signature entrees. The shanton broth was something I came across while reading Morimoto's cook book. With ham, beef, and chicken in one stock, it lends a smoky rich flavor to any soup, sauce, or braised item. Shanton has a great versatility and I have had it as a staple in kitchens where my menus are in place.
Smoke is like a sixth flavor. If you pay attention, you can detect it in the upper back of your mouth where your breath comes down from your nose. Another aroma detected in this area is the scent of mushrooms and truffles. Matsutake mushrooms are so prized throughout Japan that they are now a rare commodity and most commonly are imported from right here in the Northwest.
This dish lends great round flavors and nutty tones throughout. And there's something to be said for using every part of the chicken! Enjoy.

And finally...

2008-08-15T11:47:00.000-07:00

I got a chance to take a breath - one day off, after what seemed like a full month of craziness. I took it to get a recipe off my chest and get in the kitchen with my daughter to just play. First we created a peach tartlette. Simply spiced and macerated with freshly grated cinnamon and nutmeg. My dear pregnant wife was craving pie crust at dinner two days earlier. The craving didn't last but my inspiration did. And so, ...the results!

Also, not in the mood for starches and beef lately, lamb is also out of the question in my house until aftyer my wife's tastebuds are back to normal. We made a fish dish (my favorite type of entree) with some greens and patty pans. This is is a flounder, lightly sauteed in lemon thyme and shallot scented clarified butter and a lovely little dab of dijon and grapefruit marmelade (a twist on a Larousse Gastronomique inspired Cumberland sauce.) I've found lots of uses for this type of sauce including deli meats and taking it in different directions with mint, lemon, and shallots depending on the protein I'm serving. Enjoy!

Grilled Pacific Snapper on Mushroom Pilaf w/ Braised Brussel Sprouts

2008-07-05T22:46:00.000-07:00

Of all the things I like to cook, a good seafood entree is one of my favorites. I used a technique here that is mostly overlooked by most chefs but is gaining some headway by others in the industry; it's called unilateral grilling or "grill poaching". Basically the method is grilling or searing on one side only, which creates a more tender meat. It doesn't work on more flaky fish like flounder or sole so picking the right fish is just as important as what sauce you use (if any). In this dish, I used a grill pan. When the pan had been heating on the stove for about 15 min. , I seasoned the filets with minced garlic, sea salt, black pepper and oil (grapeseed and olive blend). Then I placed the fish in the pan and cooked it till halfway done (3 minutes) and poured a good chardonnay into the pan, covering it with a lid. I never turned it over and because I left the skin on, the filets curled slightly giving it a cool shape and showing me when it was ready to be removed (3 min.). A glass lid helps to give you a view without letting the heat out until ready.

The pilaf was done with orzo added to basmati rice and toasted in oil and butter, with celery, red onion, carrot and cremini mushroom. I used 3/1 ratio chicken stock and water with lemon thyme and tarragon as my herbs (and more wine). For the brussel sprouts I sauteed them in oil and butter with garlic salt and white wine to finish them.

I've learned to cook more simply over the last two years. I don't over complicate my dishes anymore. Partly this may be due to my growing understanding of wine and also maybe a little maturity. I want to perfect even the most basic side dish now so that I accompany them with whatever protein I serve, this brings a certain synergy to each dish which makes someone remember it as a whole.

Sausage Ratatouille and a Yogurt Cheese & Fig Strudel

2008-07-04T08:20:00.000-07:00

Summer is here and what an abundance she has brought! The local produce is beautiful and ripe. My herbs are busting out! I felt like making a dish to hail summer and what better dish than a simple ratatouille with some sweet italian chicken sausage and loads of fresh basil. I don't think I need to give you a recipe since there are hundreds for ratatouille on the web. Besides, I rarely measure things out. Just use your imagination (and lots of basil).

Then, yesterday I had the craving to make some yogurt cheese and use up these stewed figs from a canning spree I had about six months ago. So strudel seemed appropriate enough since I had some puff pastry in the freezer. Simple too! Just lay out your pastry and spoon on the cheese and figs. Then sprinkle it all with cinnamon sugar inside and out. Brush it with eggwash and pop it in the oven at 400* until its golden. Voila! Tres magnifique!

Blackened Chicken with White Grape Buerre Blanc

2008-06-19T11:26:00.000-07:00

Summer is just around the corner and my cravings are changing from warm to hot. It is a well known fact that cayenne and other chiles cool you down but something is needed to chill out your tongue after you indulge in their firey goodnes. So I came up with this accompaniment of white grapes and kiwi. I simmered some Provencal herbs in the wine and lemon juice as I reduced it, then added some cold butter to thicken. The kiwi wasn't just for show, it brings a sweetness and acidity to the dish that I felt was much needed to balance out the heat from the blackening spices. It turned out really well. I'll definitely make this sauce again. Maybe next time I'll roast up a quail or two for it.

Honey Miso Glazed Seabass, Toasted Pistachios & Thai Blue Crab Salad w/ "8 Spice" Ginger Lime Vinaigrette

2008-06-16T20:48:00.000-07:00

I love this fish and rarely ever get it because it commonly comes from Chile and is over-fished. But I came across some imported E-friendly Seabass from France and I think its just as good. I wanted something light on this 85 degree day. No starch needed. Just fresh, lightly acidic and complex. So this came out! - I'll get into ( recipes ) detail later. But for now, enjoy!

Steak Salad w/ Feta Cheese & Cherry Balsamic Vinaigrette

2008-06-13T12:37:00.000-07:00

After all the comfort food I've been eating lately, I felt like making a fresh salad. Everything on this plate was grown or raised in Southern Oregon - minus the Greek feta ( I haven't had the chance to get to Pholia Farm yet.) And with produce and meat this fresh and awesome, I'm having a hard time enjoying it with one hand and typing with the other... so till next time. :)

Lavendar Flan

2008-06-10T13:08:00.000-07:00

I crave custard year round whether Pot au Creme, a Brulee, or a simple Flan like this one. Done correctly, there is no need for garish or frills. Sometimes you have to let the food speak for itself. The difference between this dish and other flans is the lavendar scent in the caramel and the ratio of condensed milk to whole milk. Most substitute for evaporated milk and condensed 50/50 but I like to use fresh whole milk. This can be tricky since evaporated milk is 60% reduced. So to compromise I made this recipe.

1 Tahitian Vanilla Bean

4 lg. eggs

1 lavendar flower and stem

1 14 oz. can condensed organic milk

3/4 c. whole local milk

3/4 c. raw (fine ground turbinado) sugar

9" cake pan

It is all in the ingredients for this dessert. If you don't skimp on the source, any dish (executed properly) will be a work of art.

Steelhead Trout w/ Dijon Creme Fraiche and Potato & Beet Lyonaisse and Husk Roasted Corn

2008-06-09T19:07:00.000-07:00

I love cooking fish. And the region I'm in ( Rogue Valley) has some of the best fishing in the Nation. Here's a prime example right from the other side of the mountains ,on the coast. When I bought this it was almost still flippin' around.

For those of you who may not know, most trout are purely freshwater but the Steelhead makes it's annual spawning run from the Pacific Ocean like Salmon. What's so great about this is that it retains excellent ocean flavor even after it enters the rivers far from the coast.

rrrrrrrRRRR! (brakes) I need to demystify something right now....semi-off-subject! Creme Fraiche is about the biggest marketed scam I've seen in the market for up to $10.oo for 8 oz. So I'll give you a (not for the impatient) recipe....1 c. Heavy whipping cream + 1 tbs. Buttermilk - Leave out for between 24-36 hours at room temp. --- I know, I know! That's not sanitary! Health Department blah blah! Servsafe nag nag! --- How do you think the stuff was discovered??! It's called a live culture people...totally kosher. Well, maybe not kosher but you get the point. Anyways, put it in the fridge after that or it will spoil and you'll know if that happens by the stank! - Bon Apetit!

Sweet Tooth Parties!

2008-06-04T11:52:00.000-07:00

I recently came across an article about a Miracle Fruit...No, it doesn't walk across water or feed five thousand people but it does something incredible enough to have N.Y. and S.F. chefs piqued with curiosity. I have to say, it has me concocting schemes for a flavor tripping party in the Southern Oregon Area. Check out flavortripping.wordpress.com . Maybe the food science bar just got raised a little higher in " Terra Culinaria " but in Africa people have known about this for a long time. It brings new insight into how much we as chefs don't know about wild edibles. Daydreams of malted chile truffles and key lime marmalade spread on sourdough crostini and other sorts of new strange creations are racing around in my head... Ohh! Rapture! What new ideas would you, the reader have if you got a hold of this fruit?

Chile & Garlic Rubbed Halibut on Garden Hash w/ Tomatillo Sauce

2008-05-31T22:13:00.000-07:00

Ok, I finally had some time to get a pic of a new dish guys! ...The rub was simply, a homemade chile powder ( coriander, garlic, 4 chiles, cumin ). The hash is local zucchini, red potatoes, corn, scallion, garlic and cilantro. The tomatillo sauce ... shhh! ( the mexican resto down the street -Muchas Gracias - makes it! ) Don't tell anyone. But its freakin' killer and I'm not opposed to being lazy if the product still pops! So if you want to find a good recipe for tomatillo salsa, find the Mexican restaurant in town with the most obscure name and you can bet they have great salsa.

( Hint: if its too chunky, run it through a sieve for a sauce like texture. ) Bon Apetito!

*Simple Elements + Great Ingredients = Comfort Food*

Spring Beet Salad w/ Orange Vinaigrette

2008-05-30T11:03:00.000-07:00

I made this salad about a month ago when spring was just showing her signs. I had been craving beets but wasn't in the mood for roasting them. You can see all the elements except for the vinaigrette I tossed the arugula in. So here's the recipe...

1/8 c. olive oil
1 orange - juiced and zested
pinch of black pepper
1 basil leaf - chiffonade
salt to taste

Tuna au Poivre w/ Risotto & Spring Peas

2008-05-29T10:56:00.000-07:00

If I had to say what type of meat I like working with the most, I would choose anything seafood. I'm always inspired by what ingredients other chefs use in a seared Ahi dish. I wanted to approach this dish as a comfort food so I chose a simple pairing with a Risotto scented with Lemon Thyme, Lemon Zest, Italian Parsley and Walla Walla Onions. I used 1 part chicken stock to 2 parts vegetable stock which gave the rice a nice orange color. This comes from the carrots in the veg. stock.

I seared the Tuna with sea salt and a good helping of fresh ground Black Pepper. Please enjoy!

Seared Salmon in Basil Green Curry and Vanilla Jasmine Bubble Tea

2008-05-28T12:48:00.000-07:00

I haven't had great Thai meal since I moved away from Reno. Royal Thai was an awesome restaurant. They had a crispy duck with a spicy cucumber vinaigrette that I'll never forget. I learned how to make a green curry from a chef who was born in the same region of Thailand that those folks were from and man!, I will take this recipe to the grave... I used it to make this dish the other night... it inspired me to make a bubble tea (above). I've never made one before but after an hour of researching, I got the basic idea and came up with my own version to pair with the salmon. It turned out better than most of my first attempts usually do. I hope you like! :)

Hi all!

2008-05-28T11:26:00.000-07:00

This being my first entry on Blogspot ( which by the way is cooler than Vox ) should be something special...I think maybe I'll start with pictures of what this blog is for...FOOD!

So here's last night's dinner,

Angus New York Steak with a Worcestershire and Smoked Paprika Demi Glace and Potatoes Dauphinois with Manchego Cheese.

A regular Meat and Potatoes dish right?? Ok, so maybe a little dolled up, but for a quick meal on a tuesday night this works. I only wish I had my torch on me so I could caramelize the cheese a little more.

I'll continue to post my specials as I get the time. But in the meantime, enjoy!