Tuesday, May 31, 2011
Plantains are the 'other' bananas; same family of fruit, but with a different texture and sweetness. Common bananas can be eaten raw and are considered sweet where a plantain needs to be cooked and is more starchy, which makes it good to fry for chips. One form of Plantain chip that can be found in Latin restaurants is the popular Tostones from Cuba, which are fried, pounded and fried again 'till crisp. This is good chip that you can make at home by slicing long thin strips and frying in hot vegetable oil. You will need firm, green plantains which after peeling have to be sliced thinly with a mandolin or other slicer. Next they go into hot 350F oil to fry 'till crisp, simply drained, salted and you are ready to eat a good alternative to potato chips.
Monday, May 30, 2011
Today was one of those days that I debated going out on the San Francisco Bay, due to the forecast of higher then normal winds. It's not really a problem but lots more work and lower air temperatures, so I cooked lunch on the boat while I thought more about it. With the wind blowing outside I chose to cook sausages on the indoor galley stove, slowly simmered in quality beer with sliced yellow onions. After the onions became softened, a split bun was placed on top of the pan to steam and get soft. The warm bun filled with a smoked pork sausage and the onions needed just a thick drizzle of Jack Daniels Horseradish Mustard to complete the masterpiece. With one sausage quickly eaten, maybe I need another one as a wind gust shakes the mast.
Thursday, May 26, 2011
The flavors of corn tortillas but with a different shape, a thick shallow bowl for your favorite fillings. Tonight it's slow simmered black beans, shredded chicken, chopped cilantro, queso fresco, avocado and with lots of hot sauce. Maybe Pork for tomorrow?
Wednesday, May 25, 2011
Getting into the summer mood inspired me to make a gratin using Zucchini Squash and Tomatoes layered with Fontina cheese, garlic and extra virgin olive oil. It turned out good but in a few months when these vegetables are full into season it will be amazing.
Monday, May 23, 2011
I found myself surrounded by fellow chefs, fish vendor's and the vast Pacific ocean at a recent Monterey food event. The talk was all fish and it was not long before I was approached by a fish vendor from Emmonak, Alaska, he is involved with a company that catches and processes King Salmon into various forms of cured and smoked products. The company is formed by a group of Yupik Eskimos from six local villages who catch Yukon River Salmon. After seeing and tasting some samples of the products its clear that its quality stuff. I thought about doing a blini with the Salmon drizzled with sour cream but it was morning and I could not wait to eat it, so I made hash with a fried egg, Delicious.
Kwik' Pak Fisheries 1 800 509 3332
(Me second from left)
Cooking For Solutions 2011 is all over for this year and it was a good experience. It benefits a really good cause, helping save the world's fish from over fishing by promoting good choices when buying fish and seafood. Besides cooking and presenting my fish to over 400 people, I assisted many other Chefs from around the country in presenting their dishes which gave me a opportunity to see and talk to them about different cooking styles. Me and my fellow Chefs had a blast and I hope to be back next year.
Monday, May 09, 2011
This quick soup made is with chicken leftovers from a night ago, first the carcass goes into a pot to make a nice flavorful stock with the addition of bonito flakes, soy sauce, mirin and shredded ginger. While the stock simmers Somen noodles are cooked in another pot, the drained and placed in a bowl with cooked sliced chicken on top, the broth is strained and poured over the noodles. For a flavor punch I added some diced fatty bacon and fresh chopped cilantro. Please pass me the chili sauce and a pair of chop sticks so I can dig in.