Wednesday, August 27, 2014

Prime Summer Tomatoes

Farmers Market Bounty

Spanish Style Gazpacho



Its the end of summer and tomatoes are at there absolute peak right now, eat them now when they are at that there best because these beauties will be gone soon. One of my best ways to eat them is in a chilled gazpacho soup.

Gazpacho
Ingredients:
Gold and red heirloom tomatoes
Red onion
Cilantro
Spanish sherry vinegar
Extra virgin olive oil
Kosher salt
Fresh Cracked pepper

Method:
1. Wash gold tomatoes and quarter.
2. Blend with a dash of vinegar, salt, pepper and olive oil.
3. Chill then ladle in bowl.
4. Finely dice red tomatoes, onion and place a small mound in soup.
5. Coarsely chop cilantro and sprinkle in soup, drizzle olive oil on top.

Monday, July 21, 2014

My Take on Red Beans and Rice

Beans and Rice
The Southern Classic "Red Beans and Rice" is my inspiration for tonight's meal. Its a common combo cooked throughout the US and Latin America Countries. Low cost, easy and delicious. My recipe was using fresh ground chili cooked in the rice, slow simmered pinto beans and a chunky corn and avocado salsa. Perfect on a Monday night with lots of leftovers for a few days.

Summer Chunky Salsa

Ingredients:
1 ear White Corn, grilled/cut from cob
1 handful Cherry Tomatoes, halved
1 Avocado, diced
a big pinch of Cilantro, chopped
1 Tablespoon White Onion, Fine diced
1 Poblano pepper, Roasted, Cleaned, Diced
Juice of 1 Lime
Salt/Pepper

Method:
1. Mix well, season to taste.

Y= 4-6 servings

Thursday, July 10, 2014

Rice, Not Just a Side Dish

Aromatic Vegetables
To give good flavor start with diced vegetables like onions, celery, carrot, peppers and fennel bulb.

Saute Vegetables with Rice
Saute the vegetable mixture with rice in olive oil or butter till glossy.
Adding Seasoned Stock
Add seasoned meat or vegetable stock, normally 2 parts liquid to 1 part rice. Cover and simmer till cooked, fluff with a fork and serve.
Intensely Flavorful Fluffy Rice

Its Tomato Season!!


Cherry Tomatoes on the Bush

Just picked and ready to Cook
Nothing like freshly picked tomatoes made into a simple sauce with pasta. its now mid Summer and tomatoes are becoming abundant in area farmers markets now. Go get and eat them because you will surely miss them this winter.
A Sauce of Garlic, Olive Oil and Fresh Tomatoes

Sunday, June 08, 2014

Sir and Star Restaurant


Sir and Star Restaurant

Poached Duck Egg on Savoy Cabbage with Thick Cut Bacon

Beef Marrow Bones with Onion Confit and Biscuits

Almost in the middle of nowhere is the West Marin County town of Olema, home to the restaurant Sir and Star. It is owned and operated by Chefs Margaret Grade and Daniel DeLong who had the popular Mankas Lodge nearby before it suddenly closed due to a fire that destroyed the building. The new restaurant Sir and Star follows the same menu philosophy of Mankas by using very local ingredients from the sea to the field. The building is a old farmhouse with a wrap around covered porch set in a grove of mature eucalyptus trees and they even painted it black! The food is served in smaller plates perfect for sharing and with a good list of California wines too.


Sir and Star Restaurant
10000 Sir Francis Drake
Olema, CA 94950
415 663 1034

Saturday, June 07, 2014

You have to Eat your Veggies Too



The meat might be the star of the plate but the sides can be great too. This was a sauté baby carrots, Fingerling potatoes and onions all cooked to a caramelized sweetness with a touch of bacon added to give a little smokiness.

Monday, May 05, 2014

Very Local Jacksmelt

Freshly Caught Smelt

Fresh Grilled Smelt 

This past weekend while sailing San Francisco Bay I noticed a school of bigger then normal fish swimming behind my boat, quick get the fishing pole and get a hook in the water with a chunk of squid on it. Minutes later I was reeling in a good size Jacksmelt, about 18 inches long. Smelt resemble a big sardine with a thin skin and small scales, oily but with lighter flesh. I cleaned it and marinated the filet's in extra virgin olive oil before going on a smoking hot grill, a few minutes on each side and it was done. It was delicious and not very fishy, Great with a squeeze of lemon, fresh chopped parsley and a sprinkle of capers. I am going to have to fish for more really soon.

Cobia, a Recent Find


Seared Cobia Fillet with Blood Orange Vinaigrette


Its not that often that you will hear of a new fish that's available in the market place but I was recently told from my seafood guy at work about a less common fish called Cobia. Other common names are Black Kingfish, Black Salmon or Lemonfish. I did some research and found that it is a farmed fish raised in huge floating ocean pens. The biggest producers are from Mexico, Panama and Vietnam. I am normally against farmed fish but this one has the Monterey Bay Seafood Watch seal of approval as a best choice. I ordered a few sides to try and experiment with and I found them to be easy to work with a lot like Yellowtail Tuna, firm and meaty with beautiful edible skin. The cost was a little high, around $16 a pound wholesale, not cheap but worth the price if you want a great piece of fish.

Sunday, May 04, 2014

Oven Dried Tomatoes



Sun Dried Tomatoes have been around as long as people preserved tomatoes by drying them in the sun, perfectly preserved because of low moisture and natural acidity. That's great in the summer if you have a lot of warm sun but oven dried tomatoes can be made all year, not so much to preserve them but to intensify the flavor and give them a more meaty texture. Roma tomatoes are perfect because of the thick meaty flesh they have, cherry tomatoes work great too.

Oven Dried Tomatoes
Ingredients:
Roma or Cherry Tomatoes
Kosher Salt
Extra Virgin Olive oil
Garlic Cloves
Fresh Herbs (Thyme, Rosemary, Sage)

Method
1. Wash and cut the tomatoes in Half, Lay out cut side up on a oiled sheet pan.
2. Sprinkle with salt, garlic and herbs (olive oil later)
3. Place in a low oven 150F-200F
4. Watch them after 2-3 hours for them to slightly shrink and dry out.
5. Remove and drizzle with the olive oil and they are ready to use.

Note: placing in a oven with just the heat of the pilot light overnight is almost fool proof and works well.

Saturday, May 03, 2014

Hash and More Hash

Roast Pepper and Potato Hash with Poached Egg

I guess its becoming my signature breakfast now? A one pan meal of potatoes, vegetables and breakfast meats like bacon or sausage accompanied by a lone perfectly poached egg, Salsa Verde on this mornings plate. Perfect way for me to start my day with a big coffee.

Tuesday, April 08, 2014

Bacon Wrapped Jalapeños, My Boating Tradition

Peppers ready to assemble and a cold beer while cooking of course

Wrapped and ready to grill

Hot and Crispy off the Grill
It all started during one sunset at anchor in a quiet bay on the Island of Lanai, Hawaii. My cousin prepared grilled bacon-wrapped jalapenos with a melted cream cheese filling served up with a stiff dark rum and pineapple drink. Wow- I'm hooked now. Grilled peppers have become a tradition on my boat since that trip a few years back. Just this last weekend with good weather, I cooked dinner on my boat and naturally made grilled bacon peppers again. They are very easy to prep ahead of time, and keep cold in the fridge or cooler until ready to grill. Try them on your own home grill. One note on the hotness of the peppers is that they can be very hot when raw, but with precooking and removing the seed membrane, they will be much less hot.

My Grilled Jalapenos 
Ingredients:
Jalapeño peppers, large size
Bacon strips, smoked is best
Cream cheese, regular or light
Toothpicks to secure

Method:
1. Make a slit down the side of the raw pepper and careful remove all the seeds and whitish membrane.
2. At this point they can be boiled or fire charred to remove skin and precook.
3. When cool and cleaned, stuff slit with cream cheese.
4. Lay a strip of bacon on a cutting board and tightly roll up around stuffed pepper.
5. Secure with toothpick, they are ready to grill.
6. Grill on medium heat and turn son they brown evenly.
7. Remove toothpick and serve.

Note: Wearing plastic gloves will keep your fingers and anything you might touch, from burning when cleaning seeds.

Sunday, April 06, 2014

Simple Chicken Salad





The best is often simple with only a few ingredients and tonight it's a chicken salad. A chicken breast is marinated in soy and ginger then grilled till cooked through, allowed to cool, then sliced. I tossed with shaved carrots, arugula, cilantro in a basic soy vinaigrette with a sprinkle of white sesame seeds over the top.

Saturday, March 29, 2014

Green Eggs and Ham

The name comes from the classic Dr. Seuss children's book, the green comes from the Salsa Verde sauce I used in my breakfast hash. Lots of sauteed vegetables with bacon becomes a good bed for the soft poached egg, a spoonful of green sauce and it's ready to go with my coffee.

The Hash with Celery, Garlic, Bacon, Potatoes and Asparagus

Breakfast Hash with Poached Egg and Parsley Salsa Verde

More Stove Top Grilling

Another day. another meal and today it's grilled beef flank steak and potatoes. I served the steak with with one of my favorite sauces, Salsa Verde. It's a blended sauce of Italian parsley, garlic, capers, lemon juice and plenty of extra virgin olive oil. Tangy and flavorful, and great with meats or fish.


Grilled and ready to Slice
Pan Roasted Red Potatoes with Rosemary and Garlic

Steak and Potatoes with Salsa Verde

Salsa Verde
Ingredients:
1 bunch Fresh Italian parsley
3 cloves garlic
1/2 cup capers, drained
Juice from 1 lemon
Fresh Cracked Pepper
1 cup extra vireo olive oil

Method:
1. Blend all ingredients till smooth.

Note: Salt is not necessary because of the salty brined capers.