Greg's World on a Plate

Flour from Grapes? Yes

2012-02-11T12:13:00.000-08:00

Cabernet Grape Flour Pasta with Prawns

I recently discovered a California company called Marche Noir who have developed a type of flour made from spent grape skins of the wine industry, actually its more of a powder to be used along with wheat flour. This powder is derived from Cabernet grape skins and after drying it is ground to a fine powder. Because the bitter tannins make the flour too strong to used by itself, a 10-15 percentage of this powder mixed with flour will produce the color and flavor which makes this product so unique. Marche Noir also makes a line of dried pastas and brownies using this special flour. The color and somewhat strong flavor of the pasta reminds me of pastas made with squid ink, it can also look very dramatic on the plate.

Marche Noir
Marchenoirfoods.com
949.852.5122 (USA)

Meat & Potatoes

2012-02-10T19:46:00.000-08:00

Pork T Bone Chop with Glazed Carrots

A classic combination and tonight for me its a thick cut pork chop with a crispy potato cake and honey glazed carrots. I start by brining the pork, using water, sugar and salt, this sits overnight to allow the brine to soak in and season the meat. For the potato cake I used a russet potato and sweet potato. The sweet potato was cut into small cubes and cooked with sliced yellow onions and bacon, the russet was then peeled and cut in big chunks, boiled in water till soft then drained and mashed. The cooked sweet potato mixture is mixed with the russet mash and then formed into to thick cakes using a ring mold. The cake is then browned in a saute pan and finished in the oven till hot. For the carrots, they are peeled and cut and go into a pan covered with water and a dash of honey, simmered till the liquid is reduced and a sweet sticky glaze forms. The pork is simply grilled and goes on a plate with the carrots and potato cake. So simple and good.

Weeknight Halibut Dinner

2012-02-08T21:44:00.000-08:00

Pan Seared Halibut with Fennel and Kale

My common weeknight theme is often quick and easy but that doesn't mean it has to be boring. Tonight I chose to do a one pan meal with Halibut, fennel and Dino Kale. For a flavor boost I added a touch of smoky bacon which as most people will agree makes everything taste better.

Pan Seared Halibut with Kale

Ingredient's:
4 Halibut fillet, 4 ounces each
1 bulb Fennel, quartered
1 head Dino Kale, washed, chopped
2 strips smoky bacon, diced
1 splash extra virgin olive oil
Kosher salt/fresh pepper

Method:
1. Preheat oven to 375F.
2. In a large non stick pan, add the olive oil and bacon, cook for a few minutes.
3. Next season the fish and fennel, add to pan.
4. Place pan in oven for about five minutes, add the kale to wilt and cook.
5. To plate. I divided the cooked kale on four preheated plates, next the fennel goes on top of that then the halibut on top.

Yield = 4

Cauliflower Steak Curry

2012-02-02T17:49:00.000-08:00

Cauliflower Curry

Tonight I was in the mood for a vegetarian dish and a spicy curry was exactly what I had in mind. Normally I would incorporate cauliflower florets in the fragrant vegetable stew but I had the idea of slicing the head of Cauliflower into thick "steaks". These thick cuts were then simply sauteed in olive oil till tender and then the chick pea curry was spooned over the Steaks. The end result was a vegetable dish that had to eaten with a knife and fork just like a real steak.

The Marin County Cheese Trail

2012-01-30T09:59:00.000-08:00

In the rolling hills of West Marin County are the fields in which livestock graze and produce the quality milk used by the local cheese companies. The wine industry always comes to mind when in this region, but cheese making might just be a close second. In what is known as The Marin and Sonoma Cheese Trail are many good cheese companies, they range from small artisanal to much larger ones that produce on a national scale. A good place to start the tour is Marin French Cheese, which just happens to be the oldest cheese making company in America, dating back to 1865. They specialize in making French style Brie and Camembert. Its worth a visit with lots of other cheese selections and a nice picnic ground to enjoy them in. Another cheese maker a few miles down the country road is the Nicasio Valley Cheese Company, its a smaller operation with a more artisan style variety. Then of course there is the now famous Cowgirl Creamery located in the small coastal town of Point Reyes Station, this cheese company has become the grand queen of quality artisanal cheeses and a personal favorite of mine. I recommend trying the wash rind Red Hawk. It is amazing with its stinky musty aroma and creamy soft interior, wow its really good! There are so many other good cheese companies and with good local wines nearby its perfect for a weekend road trip.

Marin French Cheese Company
7500 Red Hill RD. Petaluma,CA 94952

Nicasio Valley Cheese Company
5300 Nicasio Valley Road, Nicasio, CA 94946

Cowgirl Creamery
80 Fourth Street, Point Reyes Station, CA 94956

Weeknight Chicken with Mushrooms

2012-01-26T12:34:00.000-08:00

Basic foods like chicken and mushrooms are common in recipes, but when you use the best ingredients available it will change from boring to amazing! So when ever possible buy the best; after all, you are eating it. I always like to use organic free-range chicken because it's the best tasting and does not have all the harmful additives most supermarket poultry has. For the mushrooms I also try to stay away from the normal white cultivated ones, which are like flavorless little sponges. I choose to go with wild or exotic cultivated varieties. A friend of mine and also the mushroom supplier to the chefs is Todd Spanier, owner of "King of Mushrooms." He recommended that I get a few ounces of his beautiful Oregon Gold Chanterelles and with that, came the idea of serving them with chicken. I like to keep it real simple when ever I cook, it compliments the natural flavors and the colors. Tonight I simply roasted the kosher salt-seasoned chicken breasts skin side down with a splash of extra virgin olive oil in a 400F oven 'till just cooked through. In the last few minutes of cooking, I tossed in cleaned Chanterelle mushrooms in the same pan to cook along with the finishing chicken. I made a quick asparagus risotto to go with it. Five simple ingredients come together onto a plate in only about a hour.

Chicken Breast with Golden Chanterelles

Baja Mexico Trip, Part Four

2012-01-16T20:01:00.000-08:00

The Sand Bar

The Cool & Funky Sand Bar

One of the cool and fun things about Mexico is that due to somewhat relaxed government agencies, the bars, clubs and restaurants can be pretty funky in a good way. Things that would not be allowed here in the US due to the many building codes are fine in Mexico. One example is the Sand Bar, a bar & restaurant on highway 19 in the town of Pescadero, Baja California Sur. The name Sand Bar is right because the floor is just that, sand. A large living tree in the center is a focal point with a rustic palm-thatched roof built around it. The crowd is made up of locals, traveling surfers and the ever-present odd cat and dog, enjoying good drinks and a simple bar menu while maybe watching a game on the wide screen or live music on the weekends. Another different funky bar and restaurant on the same highway but in the middle of nowhere is Art & Beer ~ a simple bar surrounded by modern outdoor sculptures in the cactus-covered garden. It's fun to wander and look at the art while drinking a over-sized mug of blended fruit and tequila. One odd tradition they have is to hand you a beer as you are leaving so you can continue drinking on the road; is that legal in this country? No way!

The Bar

Funky Art on the Highway

Baja Mexico Trip, Part Three

2012-01-14T21:19:00.000-08:00

Ponzi Tuna and Chili Sauce Tuna

Sushi might seem unusual for Mexico, but it's now a Global cuisine and has found it's way down South too. Carlito's Place is a restaurant that truly defines the term "off the beaten path." It was found after driving through a maze of dusty back streets in the very small coastal fishing town of Pescadero. Carlito's came highly recommended, and we briefly questioned that as we drove up to the sparse open-air restaurant. After being seated quickly we passed on the menu and just said "send us your best" and they did. It was a truly amazing fresh sushi and Asian-fusion style meal.
I recommend to bring your wallet filled with lots of Peso's, it's expensive and worth it. After the meal Chef/Owner Carlos Cham sat down with us to chat about the restaurant and shared with us what seemed like a endless stream of assorted fruit margaritas. The town is about a hour North of Cabo San Lucas, just 15 minutes South of Todos Santos.

Carlito's Place
Pescadero, Baja California Sur Mexico
(612) 137.94.19 (cell)

Tempura Banana Peppers Stuffed with Crab

Stuffed Panko Prawns in Sweet Chili Sauce

Baja Mexico Trip, Part Two

2012-01-13T22:07:00.000-08:00

Chocolate Clam with Spinach, Mushroom and Cheese

Another first for me was the discovery of these delicious Baja Chocolate Clams, named not for the common sweet chocolate, but for the brown color of it's shell. These clams are found in the coastal Pacific Ocean and Sea of Cortez waters surrounding the Southern Baja peninsula. I had them both cooked and served raw, but feel that raw is the best way, with maybe with a dash of hot sauce; you can really taste the clean, briny ocean where they come from.

Baby Raw Clams on the half shell

Baja Mexico Trip, Part One

2012-01-12T21:49:00.000-08:00

Cerittos Beach Southwest Baja, Mexico

Taco Menu with Local Mexican Seafood

Baja Style Fish Taco

With the Winter cold comes frequent thoughts of warmer places and my thoughts turn to the warm region of Baja California, Mexico. A short three-hour plane trip from San Francisco and it begins to feel like I'm already back in Summer. The palm trees and the blue Pacific Ocean make it perfect. The second reason for me to being in this warm desert paradise is the food; Mexican food is a personal favorite of mine and I am in Heaven. Tacos are king here and made with lots of seafood in this coastal region. In Mexico a taco is basically anything put into a tortilla with maybe a salsa spooned over it, served with corn tortillas which are the most common. What I like is the simple, uncomplicated flavors of only using a few ingredients. Start with a warm corn tortilla, next a piece of simply grilled fish, meat or vegetable and then add the condiments that you choose, which often can include various forms of red or green salsas, pickled red onions, fresh chili peppers and fresh lime to squeeze over it. I want to go back really soon!!

The Perfect Drink for Tacos

Salsa Verde

2012-01-05T20:02:00.000-08:00

Chicken Salsa Verde

One of my all time favorite sauces is Salsa Verde which simply translates to "Green Sauce". This classic Italian sauce in it's basic form is a raw blend of olive oil, parsley and capers. It's common to serve this highly flavored sauce with more bland cooked foods such as Bolito Misto (Mixed Boil) I really like it with grilled fish or chicken. Tonight's quick one-pan meal of chicken breasts sauteed with dino kale included a generous serving of Salsa Verde spooned over the top. Love it.

Salsa Verde
Ingredients:
1-2 bunches Flat leaf Italian parsley
1/4 cup Capers, rinsed
1 cup Olive oil
2 Garlic cloves
Juice of one lemon

Method:
1. Blend all ingredients until smooth.

Specialty San Francisco Cup Cakes

2012-01-01T21:14:00.000-08:00

Mini Cupcake Assortment

There seems to be a trend now in high quality cupcakes appearing just about everywhere, even in reality TV shows where pastry chefs compete in baking contests. The new, smaller cupcakes are a smart choice for someone that likes to eat cake but does not want to buy the whole thing. With mini cupcakes it's possible to try a few different flavors as well. There is a local San Francisco company called Kingdom Cake who are making some of the best cupcakes in the City. If you cannot choose one of their many sweet or savory flavors they will even make a custom batch for you. I like all of their traditional flavors like Red Velvet and Chocolate but my current favorite is the Banana Salted Caramel; a little bit different but really good. Give them a try if you are in town or the Bay Area (they deliver too.)

Kingdom Cake
415.860.1142
orders@kingdomcake.com
San Francisco, Ca

Posole soup

2011-12-28T21:28:00.000-08:00

Posole Soup

It would not be Christmas time in my house without a big bowl of the traditional Mexican soup Posole. My version is made with a spicy broth, pork and hominy and will always have lots of chopped cilantro and avocado with a squeeze of lime to finish. It has the flavors of a pork taco but in a soup form.

Christmas Eve Special Seafood Pasta

2011-12-25T14:06:00.000-08:00

I have been working on a special project of coming up with a good gluten free pasta recipe and it was easy with the help of a new line of a gluten free flour product that was developed by Chef Thomas Keller. The special flour is called "Cup 4 Cup" which is a non wheat blend rice type flours designed to replace conventional flour in recipes. Using the special flour I made a basic egg pasta dough which was then rolled out and cut into to fettuccine size noodles, I then focused on the seafood sauce. For this special dinner a chose to add Maine Lobster and Mussels in a rich home made fresh tomato and fennel sauce. Once all the ingredients are ready they come together very fast because of the fast cooking time of fresh pasta, a sprinkle of fresh chopped parsley and fennel fronds completes the dish. What to drink with this? Champagne of course!

Fresh Cooked Maine Lobster

Special Seafood Pasta

Fish Restaurant, Sausalito, Ca

2011-12-24T18:03:00.001-08:00

Dungeness Crab Fritters

Seafood Ceviche

There is a popular restaurant in Sausalito called Fish, started a few years back by my chef buddy Chad Calahan, formerly of Masa's Restaurant in San Francisco. He has since left the operation, but the restaurant is still going strong under the new owners. It's setting is on the water surrounded by many boats in the large marina and the menu is dominated by local sustainable fish with flavors from around the world. On this day we chose to sit outside on wooden benches and enjoy the warm Winter sun. We tried the tilapia fish tacos, seafood ceviche served with fresh tortilla chips, a spicy Portuguese fish stew and fresh dungeness crab fritters. Everything was really good and the fish stew was a stand out and in a bowl too small for the amount I wanted to eat of it.

Fish Restaurant
350 Harbor Drive
Sausalito, California
415 331 3474

King Alaskan Salmon

2011-12-21T18:05:00.000-08:00

I was in the mood for salmon the other night and my first choice was King Salmon from Alaska. This fish is wild caught and it's full of natural fat, the good omega three fat that helps keep your heart healthy. The color is a bright orange which comes from it's diet of small shrimp. One of my favorite ways to cook this fish is to simply season and sear it in a very hot pan 'till its golden brown and crisp. I also sauteed Yukon gold potatoes and red kale to go with it, the sauce is a very flavorful tomato and olive relish.

Cherry Tomato Relish
Ingredients:
Cherry tomatoes, sliced in half
Kalamata olive slices
Capers, rinsed
Garlic, diced
Lemon segments and juice
Parsley, chopped
Extra virgin olive oil

Method:
1. Mix all ingredients well. Great with any fish or meat.

Pan Seared King Salmon Fillet

Weeknight Chicken Dinner

2011-11-29T21:30:00.000-08:00

I had the idea of cooking chicken for tonight's dinner and wanted to keep it simple with only a few components. When cooking at home I always try to use some of the ingredients I have on hand, so the nice pomegranate on my kitchen table gave me the idea of doing a somewhat sweet glaze for the roasted chicken breast. I chose to make simple mashed russet potatoes with a swirl of roasted puree of Kabocha Squash and bacon-studded sauteed Swiss chard. The dish had a nice balance of textures, flavors and colors; not a bad meal for a weeknight in front of the TV.

Pomegranate Glazed Chicken Breast
Ingredients:
2 each Organic Chicken Breast, skin on
2 cups Pomegranate juice, fresh or bottled
1 cup Orange Juice
2 ea Star Anise
2 T Brown Sugar
Kosher salt/fresh cracked pepper

Method:
1. Preheat oven to 400F.
2. Put all glaze ingredients in a pan and bring to a simmer.
3. Slowly reduce the liquid untill it thickens like a syrup; remove from heat and remove star anise.
4. Season chicken breasts and place skin side down in a hot saute pan with a dash of olive oil.
5. Place pan in oven to finish cooking, bring chicken up to 170F internal; flip over.
6. Spoon glaze over the chicken breasts and continue cooking for about 5 more minutes until it reaches 175F.

Serve with a sprinkle of fresh pomegranate seeds

A Bay Area Tradition on Hold?

2011-11-24T10:37:00.001-08:00

While the rest of the country is eating turkey today, we in the San Francisco bay area like to do things a little different. And that diffenece is serving local Dungeness crab when ever possiable, it has become a holiday tradition for a lot of people but due to the stubbornness of a few people not willing to agree on a fair market price its just not going to happen. Pete my fish guy at All Seas Seafood says that there is tons of crab off shore up for grabs but the fishermen are holding out for a extra 25 cents per pound and both sides wont budge on it. Everyone loses now and us Dungeness fans might just have to be forced to eat turkey.

Holiday Meal

2011-11-24T10:28:00.000-08:00

This year I chose to do something a little different for the holiday meal and make a chicken ballottine. This a classic French way of preparing birds, its very similar to a galantine but with a different cooking technique. A Ballottine is normally a bird, chicken in my case, it is completely boned out leaving the skin and meat intact. The next step is to make a filling known as a forcemeat. it is stuffed, trussed then roasted and served hot. another close way of stuffing and cooking a bird is called a galantine which is prepared the same way but poached and served cold.

To start I made a stuffing of ground raw dark chicken meat, raw Italian sausage, panko bread crumbs, prosciutto ham, pine nuts and fresh sage, I used my kitchen aid mixer to mix all the ingredients together. For the bird I started by completely removing all the bones and laying the chicken skin side down, next the stuffing is evenly spread all over the chicken, the chicken is gathered up and trussed in the form of a whole intact chicken. Next is to roast the bird till it reaches a internal temperature of 170F. I served the chicken with mashed potatoes, pan gravy and shaved sauteed brussel sprouts.

Stuffed Chicken with Mashed Potatoes

Tuesday Night Diver Scallops

2011-11-23T11:39:00.001-08:00

Pan Seared Scallops with Thai Curry Sauce

One my favorite things to eat is fresh day boat diver scallops, they are not a everyday occurrence due to there high cost but worth every penny. Diver scallops are considered the best because of how they are harvested. Scuba divers hand pick the scallops only when they reach the right size and the boat they are on returns to shore the very same day, insuring optimal freshness. Other lower grade scallops are harvested by using a form of dredge that is dragged along the bottom, not only destroying all forms of life in its path but taking young scallops and damaging their shells too.

Tonight I chose to simply season the scallops with sea salt and black pepper then I pan seared them in a hot pan till nicely caramelized and just cooked through, I served with them a rich coconut curry sauce, steamed black forbidden rice and sauteed baby bok choy. I garnished each scallop with a dollop of finger lime "caviar".

My Favorite Coconut Curry Sauce

Ingredients:
6 oz Coconut Milk
1 T Thai Yellow Curry Paste
1 small knob Ginger, grated
1 clove Garlic, grated
2 Kaffir Lime leaves
1 T Soy Sauce, low sodium
1 T Mirin Rice Wine
Fish Sauce (to taste, salty)
Juice of one lime
1 T Fresh Basil, chopped
1 T Fresh Cilantro, chopped

Method:
1. Saute the ginger, garlic and curry paste in a dash of vegetable oil till fragrant.
2. Add the coconut milk, lime leaf, soy sauce, mirin, fish sauce, simmer till reduced to a saucy consistency, remove and discard lime leaf.
3. To finish add the chopped basil, cilantro and lime juice, spoon over the cooked scallops.

Yield = 1 cup
Note: For a more spicy sauce add fresh Jalapeno or Serrano peppers

Finger Limes

2011-11-16T20:00:00.000-08:00

Finger Lime "Caviar"

One of the hottest foods chefs have recently discovered are finger limes, this member of the citrus family is found in Australia but due to exporting restrictions its not available here yet, luckily they are also being grown in central and Southern California in the Fall months. The appearance of these limes are small long and narrow shapes with a hard skin. The prize and what makes this fruit so unique is not so much the juice but how the juice is contained, small round translucent beads filled with the tart juice, it is very much like caviar with the same crunch resulting in the juice coming out when crushed with your teeth. I think it could be used wherever citrus juice is used, but maybe best sprinkled over seafood as a crunchy and tart garnish, maybe it can even used on the rim of a martini glass for a margarita? This rare seasonal fruit is also not cheap, the half pint I found in my local store was $10.00 retail. Its a small price to pay for something new and so cool.

Mattarello Pasta

2011-11-16T06:00:00.000-08:00

New to the farmer's market circuit is a local San Francisco company Mattarello Artisanal Handmade Pasta featuring quality freshly made pastas using locally produced ingredients.
The Chef and founder John Pauley was insipred after repeated trips to Italy, including a apprenticeship in Bolognia to start making his own pastas. Currently Mattarello is making fresh egg, spinach and whole wheat pasta in the form of tagiatelle and pappardelle. They also produce two finished sauces to compliment their fresh pastas, a ragu of grass fed beef and pork and San Marzano tomato sauce. I cooked a mixture of the spinach and egg tagiatelle pastas and served them with the ragu. The pasta was finished with a sprinkle of fresh Parmesan cheese and it was really good! A huge plus for the home cook is that the fresh pastas will cook in less then a minute, so no more slaving over that hot stove after a long day at work.

Mattarello Pasta can be found at:
Marin County Farmers Market, Larkspur Landing,
Saturdays 9am-2pm
Burlingame Farmers Market, Sundays 9am-130pm
http://www.mattarellosf.com/

Artic Char

2011-11-15T18:59:00.001-08:00

Pan Seared Artic Char, Soft Polenta and Baby Artichokes

I came across a nice piece of Artic Char recently which became the bases for a simple week night meal. The Artic Char is closely related to Salmon as well as trout, found in the Artic and in the high alpine lakes of Europe. The fish is commonly raised in farms for our western markets and is classified as a best choice because its sustainable. I like it for its mild trout flavor and always cook it with its thin skin left on which becomes very crisp when cooked in a saute pan. Tonight I served the pan sauteed fillet with creamy cheesy polenta and saute baby artichokes, perfect.

Mystery Basket Cooking

2011-11-11T10:33:00.001-08:00

Mushroom Stuffed Chicken Breast with Chantrelle Cream Sauce

There is a long tradition in professional kitchens to give a random bunch of ingredients to a cook that might be trying out for a job, its called a mystery basket test. Its a very good way of finding out how good a cook is. The cooking test requires that they be able to come up with a good tasting and looking dish without any prior planning, in the real cooking world you often don't have the luxury to sit at home surrounded by cookbooks or the Internet to research food ideas, often it is a last minute request by a diner with a dietary restriction and you have to produce immediately. I did many of these "mystery basket" tests over the years and the one that I remember the best was trying out for Bradley Ogdens soon to be open San Francisco restaurant, One Market. I had to take a written test first which I think is a very good idea for weeding out the many cooks applying for positions in restaurants. There were questions on the test like "describe risotto", "what process makes food brown"? I passed it and then advanced to a one on one interview with Chef Brad, he had me verbally tell him step by step how to cook a particular dish, after I finished he liked what I had to say and I was hired on the spot. Even recently I am still tested by last minute requests. This week a had to come up with a three course lunch for a VIP with only three hours notice, the result was a mushroom stuffed chicken breast roasted and served with a chantrelle cream sauce, new potatoes with sage and saute asparagus. The client was happy and another successful day at work was accomplished.

Pizza Night

2011-11-10T20:00:00.001-08:00

Its been awhile since I made pizza at home for my girls, its a somewhat long process involving making the dough, the sauce and assembling all the topping ingredients. First the kneaded dough has to then rest and proof for about a hour before being portioned and rolled out during which time a fresh tomato sauce is made. So with a burst of energy I decided to go for it. My girls being non adventurous teenagers wanted the classic pepperoni and cheese, for me I use some of my favorite flavors including grilled eggplant, fresh tomato, olives, fresh mozzarella and arugula. also not forgetting the sprinkle of crushed chili peppers. The whole project turned out to be a easy and relaxing process which was aided by a mandatory glass of wine or two. Dinners ready kids, come and get it!

Tomato, Eggplant, Olive and Arugula Pizza

Fall Golden Beet & Apple Salad

2011-11-07T18:39:00.000-08:00

Fall Beets with Fennel, Apple, Orange and Arugula

Its definitely fall now with shorter days and cooler nights, with that we eat foods that reflect the new season. Tonight I put together a simple salad using roasted golden beets with baby arugula, thin shaved fennel bulb and apple, next I removed the segments of a orange which were tossed in with the vegetables. To dress this salad I made a vinaigrette using orange juice, extra virgin olive oil olive oil and micro planed orange zest. Simple, colorful and very good.

Monterey Bay Seafood Watch list

2011-11-06T19:19:00.000-08:00

Sometimes I think about the amount of food that I have processed and cooked in my professional life and the numbers are staggering and I am just one out of many. It really gets me thinking of how much we are consuming and the that some of the worlds wild food supplies are in serious danger of vanishing for good. A great resource in helping consumers and professional cooks make good choices is the Monterey Bay Seafood Watch list. This list has been compiled using scientific information to help provide consumers with the best choices in buying seafood and which fish to avoid. My love and respect for the ocean helps keep me focused on doing my part to help this good and important cause. The seafood watch list is gaining popularity here on the West coast and spreading rapidly across the US and beyond. I like it when I go to local restaurants and see that they follow the list, its a step in the right direction. I encourage you to read the list and use it when selecting seafood to eat. There is a free app available for I phone too.

Seafood Watch best choice, Wild Alaskan Halibut

Parma Ham Wrapped Halibut, Chick pea stew

Sausage Stuffed Chicken Leg

2011-11-01T23:14:00.000-07:00

Sausage Stuffed Chicken Leg

Cooking for my daughter tonight I was inspired by a dish that I cooked many years ago while working at Boulevard Restaurant in San Francisco. The dish was a boneless chicken leg stuffed with locally made Bruce Aidells sausage, Bruce being the husband of Boulevards Chef/owner Nancy Oakes husband made perfect sense and it was a winning combination.

Tonight I started my version by using a local farmed organic chicken leg that I completely boned out while still leaving the meat and skin intact, the chicken leg becomes almost like a sausage casing. The next step is using raw chicken sausage for the filling because of its flavor and reduced fat. Pork sausage is a good alternative if you choose. Next is to truss the chicken leg closed after filling the cavity with sausage by using toothpicks and butchers string. To cook the leg I simply season it with sea salt and cracked pepper then into a hot pan with a splash of olive oil for a quick sear on all sides to giving it a nice brown color, the pan then goes into a preheated 400F oven. After maybe 20-30 minutes its done (180F internal) remove toothpicks and string before serving. I sauteed shaved Brussel sprouts and sliced Yukon gold potatoes to go with it. It was good chicken with a good memory of a past cooking experience.

Island Style, Part 2

2011-10-27T13:26:00.000-07:00

Classic Ahi Poke at Hookipa Beach, Maui

Two very common things on the Hawaiian food scene here are Poke and Spam, first what can I say about spam the canned mystery meat? if you grow up here its part of your culture and considered a comfort food. Its history here in the Islands dates back to the days of the war in the Pacific, it was the only meat available to the soldiers and it remained to this day a common meat choice. I respect that but will pass on it because I am not used to eating out of cans. Now poke I like, its raw marinated fish that is really good as a quick snack or a appetizer. Its found just about everywhere with many varieties, Ahi tuna being the most common. Other varieties may include Octopus, Salmon or maybe Marlin. There is a heavy Asian influence in its seasonings which can include sea salt, soy sauce, seaweed, green or Maui onions, sesame oil and sambal chili for the spicy versions. What sets poke apart from other raw fish recipes is that the fish is still kept in its raw state without the use of a citrus juice to "cook" it like a Ceviche. A recent discovery that I found is Korean style poke with spicy kim chee added, yum!

Island Style 2011, Part 1

2011-10-25T13:47:00.000-07:00

Pumelo

In this lush rain forest like Island of Maui are just about every kind of tropical and non tropical fruits and vegetables that you can think of, a lot of times it grows wild. I went out this morning and picked guava fruit from the trees to go with my breakfast and now I have discovered local pumelo which is a form of grapefruit but the size of a honeydew melon, Normally these that are found on the mainland are quite sour with a very large layer of bitter white pith between the gold skin and the massive fruit segments, these local tree ripened fruits are sweet with a low amount of acid. They are now giving me the idea of making them into a salad with sliced avocado that is also growing here on our North Shore property..

Fall Curried Butternut Squash with Chick Peas

2011-10-19T21:47:00.000-07:00

Its hard right now not to go to your local market without tripping on the huge displays of fall squash, its that time of the year and that turned out to be my inspiration for tonight's dinner. One of the best ways to cook squash is roasting at a high temperature which intensifies the flavor and produces a smooth texture. I also had the thought of using it into a Indian style curry along with sliced onions, chick peas and a good quality curry paste.

To start I cut a medium butternut squash in half leaving the skin on, next scoop out the seeds and place flat side down on a parchment covered sheet pan, then into a preheated 400F oven for about 45 minutes, cook till the outside side starts to brown. While the squash is cooking peel and thinly slice a yellow onion and put into a heavy pan with a dash of olive oil to slowly cook and soften, then add a spoon of curry paste. The paste will have to cook slowly for a few minutes to bring out the flavors, add precooked chick peas and a splash of vegetable stock or water to make a thick stew. By this time the squash is cooked and somewhat cool to touch, peel off the skin and cut into medium dice, add to stew, carefully stir then check for seasoning. I added a pinch of chopped cilantro. This would good served with a scoop of steamed brown rice for a very healthy and delicious meal.

Napa Oktoberfest Party

2011-10-18T19:37:00.000-07:00

The Custom Firepit

Oktoberfest Sausage's

Just Getting Started

Distant Valley View

I had the pleasure of attending my friends annual Oktoberfest party high up on his mountain top property. The air was still warm for this late in fall with the plump and sweet grapes just about ready to be picked in any day. There was lots of good food cooked in a amazing custom built wood fire pit, also five live bands playing a wide range of music for every taste and being in Napa Valley there was almost too many wines to try, some people I think did came close to trying them all. Lots of fun as usual.

My Comfort Food

2011-10-13T20:13:00.000-07:00

Soft Polenta with Stewed Tomatoes

Comfort food is any kind of food that you are familiar with, maybe its a dish that your mom used to make for you as a child, it can be foods from your home Country if you have relocated. For me one of the first foods I cooked was creamy soft polenta with sausage and peppers, this is a variation of that using just tomatoes, garlic, extra virgin olive oil and fresh basil. When it gets cold outside a hot bowl of this is what gets me going and takes me back to when I first started cooking.

Wednesday Night Pasta

2011-10-12T22:06:00.000-07:00

Ouick and Easy Pasta

Leftovers?? Not really, but ingredients from another night's dinner are born into a new dish. Last night's roast chicken becomes a ingredient with rigatoni pasta, roast peppers, fresh basil and Parmesan cheese. While the pasta boils in salted water, the other ingredients are quickly sauteed in lots of extra virgin olive oil. Ten or so minutes later, it all comes together in a preheated bowl. Good stuff and minimal work.

Farmers Market Food Find: Falafel Sandwich

2011-10-12T18:25:00.000-07:00

Food Stall Falafel Sandwich

One of my favorite snacks is Falafel, Middle Eastern fried chick pea fritters. These were put into warm pita bread and topped with a spicy yogurt sauce, pickled vegetables and peppers. There are lots of food choices at the farmers market now but I keep going back for it, delicious.

Panini Pressed Sandwich

2011-10-12T18:20:00.000-07:00

Roast Chicken and Heirloom Tomato

Pressed and ready to eat

The Panini which is a old style with new interest, Its found everywhere these days, Its simply a sandwich that is pressed between two hot grill plates, warm and toasted on the outside. I made one tonight using roast Chicken, Heirloom tomatoes, Fresh Mozzarella and Fragrant Basil on crusty Acme bread from Berkeley, California. Lots of great flavors and textures.

Blackened Snapper with Beans & Rice

2011-10-11T22:16:00.000-07:00

Blackened Red Snapper

A old favorite of mine is the Southern classic Blackened red fish with beans and rice. I made it using Pacific Red Snapper or also called rock fish, this fish has been coated with Chef Paul Prudhommes blackened redfish spice. Its the spice and technique that made him famous at his New Orleans restaurant, K-Pauls. The spice seasoned fish goes on a very hot cast iron pan to quickly cook giving it a dark almost crunchy texture. Lots of smoke happens in the process, so windows open and the fan on! Serve with slow simmered red beans and Southern style rice. A cooling mayonnaise based remoulade sauce would go good but tonight its just lemon. Good stuff.

Baby Grilled Vegetables

2011-10-10T17:51:00.000-07:00

With a few rainy days now its really last call for Summer Vegetables. I found this assortment of baby zucchini, eggplant and peppers at the Sunday farmers market. Simply grilled and seasoned, then a very generous splash of extra virgin olive oil and some torn basil. Looking at this pile of vegetables gives me the idea of putting them on Pizza?

Hawaiian Plate Lunch

2011-10-04T08:38:00.000-07:00

My Plate Lunch

As a tourist in Hawaii you probably wont see it on restaurant menus but as a local it is the common lunch sold just about everywhere, the Hawaiian plate lunch. This inexpensive meal will always include two scoops of steamed rice, macaroni salad and some kind of protein such as pork, chicken or fish. At work this week we hosted a Polynesian day featuring music, dancing and my plate lunch, I served marinated pork wrapped and slow roasted in banana leafs and kim chee with the other traditional ingredients. It went over well. The origins of this dish go back many years to the days of Plantation workers needing a cheap and filling meal while harvesting sugar cane. I will be in the Islands soon and report on it with a few posts and any recommendation's.

Oxbow Public Market, Napa Valley, California

2011-10-04T08:25:00.000-07:00

The growing town of Napa in the world famous valley of the same name is home to a new market complex of specialty shops and restaurants. The Oxbow Public market is of the same group that gave San Francisco the Ferry Building Marketplace, foodie ground zero. The Oxbow Market has a wide range of small restaurants that are perfect for a quick bite or gathering supplies for a vineyard picnic. There are a few retail stores with antiques, food and wine. I tryed Pica Pica restaurant which serves small tapa style Venezuelan food, its concept is serving food in a fresh corn type of bun, it was OK not great. Next time I will try C CASA Taqueria which looked really good. Definitely visit the market next time you are in the area, its easy to find right across the bridge from downtown Napa.

The Oxbow Public Market

Pica Pica Restaurant

Pica Pica Pork Sandwich

Oxbow Public Market, 610 First Street, Napa, California 94559

Stuffed Pasilla Peppers

2011-09-15T07:04:00.000-07:00

Chorizo & Rice Stuffed Pasilla Pepper

The last of the hot Summer weather is the perfect time to finish ripening peppers, many varieties can be found right now in your local markets. This somewhat mild Pasilla chili is the perfect pepper for stuffing so thats eactly what I did. The peppers were charred over a open flame then placed in a plastic bag to steam, the charred skin will come right off. A slit is made on the side to remove the chili seeds and membrane which is where most of the heat comes from. Next a mixture of chorizo sausage, diced onions and rice are cooked them spooned into the hollow chili pepper. The peppers are covered with foil in a pan and reheated at 350F for about 20 minutes, I made a Tomatillo salsa to serve with it. A melting cheese would be good with it as well.

New Food Truck Sites Around Town

2011-09-14T22:26:00.000-07:00

The Action Inside the Stadium

Tailgating with Food Trucks

The food truck craze has now entered the world of sporting events. A large group of trucks were cooking for the masses before the 49er football game this last weekend in San Francisco. Its great with more variety and a welcome change from the normal hot dog menu but the prices are not great with most food starting at around $10 and up. Quality beers go for about $10 as well, a steep price for a quick bite to eat. If your home team is winning and the weather is good then its all right.

Last chance for Heirloom Tomatoes

2011-09-14T22:14:00.000-07:00

A winning combination

This time of year its the last chance to eat amazing tomatoes before the winter cold comes.
A assortment of Tomatoes, sliced fresh mozzarella and extra virgin olive oil is all you need!

Summer Vegetables

2011-08-31T09:18:00.000-07:00

Another abundant end of Summer vegetable is squash which includes all the variety's of zucchini, these are perfect in the classic dish of Provence Ratatouille. A combination of zucchini, eggplant, onions, tomatoes and lots of good olive oil. The key to cooking this colorful assortment of vegetables is first to cut them all the same size and then to cook them separate from each other, the vegetables need different cooking times, zucchini and tomatoes are quick but eggplant will take more time to be tender. It is also a recipe that will taste even better the next day, so make a big batch. I served my ratatouille with a grilled rib eye steak, perfect!

Ratatouille

Ingredients:

Zucchini squash, diced (yellow, green, etc)

Eggplant, diced

Tomato, diced

Yellow Onion, diced

Garlic Clove, diced

Extra Virgin Olive Oil

Kosher Salt/Fresh Cracked Pepper

Fresh Basil

Method

1. Arrange all cut vegetables in separate piles ready to cook.

2. Heat a dash of oil in a saute pan, when oil is hot cook the vegetables separately till tender.

3. Finish with remaining vegetables.

4. Combine all the cooked vegetables, season to taste, add chopped basil.

Serve warm or at room temperature

The National Drink of Greece, Ouzo

2011-08-28T13:43:00.000-07:00

We have the somewhat strange ritual of drinking shots of frozen Ouzo when ever I visit my moms house, Shes not Greek but we just do it anyway. Ouzo of course being the famous Greek aperitif with a strong anise flavor, its in the same family of liquor as Turkish Raki, French pastis and sambuca from Italy. With its strong flavor its best straight or mixed with a little water and ice, it will turn milky white which is normal so don't be alarmed. There are many brands out there and you will get what you pay for, so stay away from the cheap "moonshine" ones that will taste harsh. This bottle of Ouzo was pretty good and about $20 U.S.

Prosciutto and Green Figs

2011-08-27T22:26:00.000-07:00

Two simple amazing flavors combined to create a even better flavor. The strong flovored and salty cured ham paired with the soft creamy and sweet fig, perfect. Maybe introduce a third flavor of arugula and a dash of Extra virgin olive oil? Its all good and perfect for Summer.

Heirloom Tomato and Watermelon Salad

2011-08-18T20:29:00.000-07:00

I made a Summer salad for a group the other day which was composed of colorful heirloom tomatoes, red and yellow water melon, shaved feta cheese, micro arugula and drizzled with a sherry vinaigrette. All in season and perfect for a hot Summer day.

Pork Carnitas with Fresh Corn Pancakes

2011-08-14T20:57:00.000-07:00

Summer Ingredients on a Plate

Fresh Corn Pancake

Crispy Pork

With corn being available everywhere right now I had the idea of making pancakes with it, I also decided on braised pork to go with it. To start I seasoned a pork shoulder and browned it well in a heavy pan, next into the pressure cooker it goes with a splash of water and fresh garlic, lid goes on and it simmers under pressure for about two hours. Next a fresh corn batter is made with milk, egg, flour, baking powder, pinch of salt and fresh shucked corn kernels, blended till smooth then more corn is added for texture. The third component is a heirloom tomato salsa made with diced tomatoes, jalapeno, cilantro and fresh lime juice. A corn cake is made on hot greased cast iron pan while the fall apart tender pork is finished in a pan till crispy. Pork goes on the corn cake and salsa goes on the pork, ready to eat!

Cochon Heritage Fire, Napa Valley 2011

2011-08-14T10:56:00.000-07:00

John Fink cooking Tandoori Goat

Flying Rabbits?

Todd Spanier basting his three hogs

The crowd enjoying the food

"Live fire" cooking with CIA Greystone in the background

Over the weekend I helped my buddy Chef John Fink of "The Whole Beast" catering company. We were cooking at a event in Napa Valley California, Cochon Heritage Fire which has the simple mission of promoting heritage animals. These are breeds that are original and have not cross bred for mass production. This event featured chefs from around the country preparing pig, goat, lamb, chicken, duck, salmon and rabbits over a open wood fire. It seemed like every different kind of recipe was done with these animals.

The chefs were split into teams featuring a different animal each, we were in team goat. Our team produced three different preparations, Latin goat tostadas, Tandoori Roast goat with cucumber salad and the already famous Johns harrisa sauce, Spit roasted Goat with spicy slaw. It was a great event and nice to cook outside surrounded by vineyards full of soon to be picked grapes.

There Back, Tomatoes

2011-08-09T19:17:00.000-07:00

Right now all forms of tomatoes are starting to flood the markets, its going to be a good season with lots of recipes, go get them!

Good Coffee Find

2011-08-08T20:00:00.000-07:00

Yes the drink we all love and need at least a cup a day, but sometimes its not that good. When a good coffee is found its is hard to try a new variety because of the fear of getting a bad cup. This last weekend I visited my favorite farmers market in Marin County and needed my morning cup, there sitting on one end of the market was a classic silver Airstream trailer converted for brewing and serving coffee. I was sold, Single latte to go please! it was amazing! I could not get over how good it was, flavorful and rich without any bitterness. The coffee is from Remedy of Oakland and I am going to have to find a way to get it more often. Give it a try if you come across it.

Remedy Coffee
4316 Telegraph Ave. Oakland, Ca
510 922 8455

San Francisco Goodness

2011-07-18T20:53:00.000-07:00

A hot steamy bowl of Chicken Pho with plenty of hot chilli, it will warm you and those cold foggy "Summer" nights.

Cured Pacific Sardines

2011-07-18T20:00:00.000-07:00

Salt & Citrus Cured Sardines on Crostini

Fresh Pacific Sardine Fillets

Sardines in Cure of Extra Virgin Olive Oil, Garlic and Citrus

Its Sardine season here on the West coast and now is the time to get them before the quota of 18.530 tons is caught, a few short weeks to a month depending on weather conditions. You can also feel very good about buying and eating them, first you will not contribute to them being over fishing which puts them on the Monterey Aquarium's seafood watch list as a "best choice" fish, second your doctor will give you the thumbs up because of the vitamins and the omega-3 fatty acids you will ingest. For me I like the bold fishy flavor that it adds to foods. Good on classic recipes like Caesar salad, Pizza or new ideas. For me just put on Crostini with a splash of good olive oil.

Sea Beans

2011-07-12T20:58:00.000-07:00

In my neighborhood and other marshy areas near the ocean are a type of plant known in the culinary world as Sea Beans or Glasswort. Its a plant with long thin stalks that grown directly in coastal sea water, its a type of succulent with a salty asparagus flavor. Its best to eat in small quantities due to its high salt content, more of a garnish that's good with seafood. Simply boiled I think it could be a different and interesting substitute for french beans in classic salad Nicoise.

Arancini, Risotto Rice Balls

2011-07-06T22:57:00.000-07:00

The best use for a leftover! These crispy cheesy bite sized balls are made from cooked risotto rice and are stuffed with cheese and fried till golden brown. Next time you make a risotto, cook a little extra for these, they can be made ahead and kept frozen till you need them. The large texture of panko bread crumbs will give a more crispy crust then regular bread crumbs.

Arancini

Ingredients:

Risotto rice (Arborio), cooked and cooled

Fontina cheese, cubed

Panko bread crumbs

Oil for frying

Method:
1. Using a small ice cream scoop (1 oz) scoop out as many balls of rice as you want.

2. Push a small cube of cheese into the rice ball and form back into a smooth ball.

3. Roll the rice ball into panko bread crumbs, no need to dip in egg, its already somewhat sticky.

4. Deep fry at 350F till golden brown, drain and season with kosher salt, serve warm.

Note: Any kind of melting cheese will work and any kind of bread crumbs also.

Tuesday Night Dinner on the Grill

2011-07-06T08:55:00.000-07:00

Grilling on a blazing hot fire

Beef Rib Eye Steak with Salsa Verde

I was in a steak and potato mood last night and decided on a rib eye steak. To start I started a charcoal fire, while this was getting hot I cut Yukon gold potatoes in small dice and boiled till tender to be cooled and mixed with chopped pickles and some Mayonnaise. For the sauce its just parsley, capers, garlic, olive oil and lemon juice in a blender till smooth. The room temperature steak only gets garlic, kosher salt and fresh pepper then on to the grill for about four minutes per side, dark and crusty on the outside and juicy tender inside. Its plated with a big spoon of sauce over the steak and the potato salad on the side, dinners ready.

Pacific North West Oysters

2011-07-05T20:52:00.001-07:00

Malsipina Oysters, Vancouver Island, Washington

Ready to eat with a great view

Just back from a nice weekend trip to the Pacific Northwest, we had stayed just West across the sound from Seattle in the area of a small town called Poulsbo. When ever I am up here visiting I just have to have the local shellfish whenever possible, it is simply amazing. At our family gathering with the grill fired up me and my brother cooked local Malsipina Pacific oysters. So easy to just wash and rinse clean, place flat side up on the hot grill, they are ready to eat when the shell will opens slightly, this allows a oyster shucking knife to finish opening them up, a spicy sweet BBQ sauce was spooned on plump oyster then its time to eat. These big oysters will shrink slightly when cooked but will remain soft and tender, the briny oyster juice mixes with the sweet glaze to make a Delicious sauce. I always recommend a local cold beer to go with them.

Scottish Salmon Fillet Wrapped in Bacon

2011-06-27T20:52:00.000-07:00

I came across a nice piece of Loch Duart Scottish Salmon and I immediately had the idea of tightly wrapping it in smokey bacon. When it cooks it will still be crisp on the outside yet still be a good medium rare inside, perfect. This salmon will not need any additional seasoning because of the saltiness of the bacon, to cook I simply roll it on all sides while cooking slowly in a non stick pan till brown and crispy, I let it rest for a few minutes before cutting. I made a risotto using fresh english peas from the garden. Only a few ingredients and an hour of my time for my dinner tonight.

Note: Loch Duart Salmon is a Scottish farmed salmon that in addition to being sustainable has won many environmental awards because of its aquaculture program, it can be found in better markets around the country.

Sunday Night Steak and Potatoes

2011-06-26T22:26:00.000-07:00

Pan Seared Potato Cakes

Balsamic Marinated Rib Eye Steak

Meat & Potatoes with Purple Kale

A easy dinner tonight with the classic combination of meat and potatoes, just done a little differently. To start I boiled russet potatoes in the skin till tender then peeled and diced them, next I mixed with cooked chopped bacon (reserve fat) and herbs, the mixture was formed in ring molds, un molded and dusted with panko bread crumbs. Cook them in the bacon fat till golden, keep warm. The steak I eat is only beef rib eye, a good ratio of fat to meat which gives flavor and juiciness's. To season simple is better so just kosher salt and fresh pepper with a splash of balsamic vinegar then onto a very hot cast iron to sear, a few short minutes on each side and its ready. Charred and crusty on the outside and tender on the inside. To round out the meal and keep the doctors happy a little vegetable of wilted purple kale. Its all good and the meat craving is satisfied.

Note: Ring molds are like tall round cookie cutters, great for giving foods a neat appearance on the plate.

Shishito Peppers, A Real Japanese Treat

2011-06-26T22:06:00.000-07:00

I was Introduced to these amazing peppers only recently and now crave them when ever I see them. The look of these mild green chilies are small and narrow with thin skinned flesh, great to simply roast and eat before a meal with your favorite drink. Don't be worried the peppers are very mild with a good peppery chili flavor. I roasted these on a very hot cast iron pan with a splash of olive oil and a clove of garlic. They can be found found in markets with a good produce section or ask for them.

Now In Season at Your Local Markets

2011-06-19T21:46:00.001-07:00

Parsnips and lots of Squash

A Mountain of Beans

Fresh Chick Peas in the Pod, Hummus Maybe?

Bing Cherries

It seems that now the rain has finally gone for the year and with the much better weather brings the start of the Summer harvest of fruits and vegetables. Right now I am seeing Cherries everywhere from roadside stands to the many stalls at farmers markets, the quality is really good and they are sweet too. Last of the the season fava beans, asparagus, artichokes are available for a little while longer. Stone fruits are also beginning to show up in time for the many fruit cobblers that are a Summer time tradition. Get out there and buy it now, we only have a few more months till fall begins.

Fathers Day Grilled Chicken

2011-06-19T21:37:00.001-07:00

Grilling Salsa Ingredients

Marinated Chicken Thighs Grilling

Spicy Grilled Chicken with Charred Salsa

On this American holiday of honoring fathers I think its a tradition to do the cooking for dads, but for me I would rather be in front of the stove. The weather today was simply flawless and after a afternoon sail on Sam Francisco bay with the kids it was time to get cooking. Yesterday planning ahead I marinated chicken thighs in garlic and dry chili peppers. First on the list besides a rum and pineapple juice drink is to start a hard wood charcoal fire, next when the fire was ready I char grilled white onions, jalapenos and tomatillos, then I blended them with cilantro and lime juice, Salsa ready. Next the chicken goes on the grill and slowly cooks using indirect heat so the dripping fat will not flare up and burn the chicken. When done the chicken is served with pinto beans and grill onions, very nice!

Freshly Made Mexican Street Food

2011-06-18T17:49:00.000-07:00

I passed a small weekend farmers market nearby and I stopped to see what it is like. It is in a business development called The Marin Country Mart and it had a good range of different food vendors for being small market. I wanted to grab a bite from one of the food stalls and the Mexican food sparked my interest. It was a stall from El Huarache Loco featuring a few different combo plates and tacos with different meats. The price was kind of pricey but then I saw everything being made fresh to order from the tortillas to the salsas. I bought a Gordita which was a thick corn tortilla stuffed with crispy diced pork, crema, chopped cilantro and Cotija cheese, hot sauce on the side. It was really good and you could taste pure quality.

Bacon Wrapped Peppers

2011-06-13T21:22:00.000-07:00

Grilled "Maui Style" Peppers

Ready for the grill with a Rum close by

Ayala Cove, Angel Island, Marin County

Poor versions of this recipe may be found in some national chain restaurants, but I made a simple less processed recipe this weekend while on my boat. My memory of this dish comes from grilling them on my Cousins boat in Maui last fall, yes they were good and a very good memory. My cousin helped inspire my love of sailing and now its a good recipe.

After a windy sail around San Francisco bay and the boat safely moored for the night at Angel Island it was time to fire up the grill for a pre-dinner bite with a few Rum infused "sun downers". To make the peppers they were cleaned of the super hot seeds and membranes by making a slit down the side and scooping them out (note: seagulls do not like pepper seeds either) then fill the cavity with cream cheese or other filling (sausage would be good) next tightly wrap with a strip of bacon and secure with a toothpick. Ready for the grill!

Just cook till the bacon is crisp while moving around so the dripping bacon fat does not flare up, they are done when the bacon is crisp, warning its a whole pepper that you are eating and it could be spicy hot, but you will want another one for sure.

Smoakville BBQ in the Napa valley

2011-06-06T20:38:00.001-07:00

I have a Chef friend that just recently opened a take out BBQ place in the California town of Napa, yes that famous wine valley, he is doing a really cool idea of smoking his BBQ meats with used Oak barrel staves, not only getting the flavor of the wood but of the wine that was stored in the barrels. Having BBQ in the Valley is a good idea especially in the summer when you and a group of friends are sitting in a grassy field enjoying a bottle of wine surrounded by vines. Give it a try when you are in the valley.

Smoakville, 1755 Industrial Way, Suite 28, Napa, California 707 363 3447

Cochon 555 in San Francisco

2011-06-06T20:26:00.001-07:00

A Variety of Cured Pork Products

Whole Hog Butchery Demo

Packed House Enjoying Lots of Pork

A Big Hog Before Carving

After I attended and helped cook at Cochon 555 Napa Valley I jumped at the chance to attend the San Francisco stop of the nationwide tour. High up in a elegant downtown building gathered a huge crowd of pork lovers ready to eat and drink while promoting sustainable farming of heritage breed pigs. Whats not to love about five chefs from great local restaurants paired up with five different breeds of pigs and five wineries pouring there best. I was helping The Whole Beast Catering Company prepare food to be served at the after party while the Chef/Owner John Fink helped judge the chefs food. It was a good event and the crowd walked away happy and with a few extra pounds.

Plantain Chips

2011-05-31T21:31:00.000-07:00

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. A good chip that you can make at home is 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.

Boat Cooking: Part two

2011-05-30T20:55:00.000-07:00

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, 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 completed the masterpiece. With one sausage quickly eaten maybe I need another one as a wind gust shakes the mast.

Sopes

2011-05-26T20:23:00.000-07:00

The flavors of corn tortillas but with a different shape, a thick shallow bowl shape for your favorite fillings. Tonight its slow simmered black beans, shredded chicken, chopped cilantro, queso fresco, avocado and with lots of hot sauce. Maybe Pork for tomorrow?

Zucchini and Tomato Gratin

2011-05-25T20:21:00.000-07:00

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.

Yukon River King Salmon

2011-05-23T21:09:00.000-07:00

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

Cooking For Solutions 2011

2011-05-23T21:08:00.000-07:00

My dish of Black Cod and Halibut Bacala with Tomato Relish

Our crew of chefs after six days of cooking thousands of tastes

(Me second from left)

Cooking For Solutions 2011 is all over for this year and it was a good experience benefiting a really good cause, helping save the worlds 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 hope to be back next year.

Lazy Sunday Noodle Soup with Chicken

2011-05-09T18:27:00.001-07:00

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.

Fennel Seed Rub Chicken

2011-05-07T07:19:00.000-07:00

The start of my weekend included a good simple dinner of roast chicken with a fennel seed rub, roasted fingerling potatoes and sauteed kale.
Simple flavors and not too heavy.

Fava Beans, There Back!

2011-04-27T20:31:00.000-07:00

If fresh Asparagus doesn't prove its Spring then the Fava's will. So much work yet with so much reward, they are definitely labor intensive but worth it. You will need at least a handful of bean pods per person because of the low yield, first remove the beans from the big pods and quickly blanch them in boiling water, next plunge them in ice water to quickly cool them and preserve the bright green color. The next step is to pinch the beans so that the skins come off. The cooked and cleaned beans are now ready to eat in your favorite recipes. I like them best with a very good olive oil, fresh cracked pepper and sea salt on warm grilled crostini, a little shaved Parmesan to finish. This is a top ten favorite.

Fish Curry on my Boat

2011-04-24T21:43:00.000-07:00

Ingredients for Fish Curry and a Beer for the wait

Cooking on the boat stove

Thai Style Coconut Fish Curry with Rice

Its not what most people would eat on Easter Sunday but its a good quick lunch while cleaning and getting the boat ready for sailing this Summer. I changed the compressed natural gas tank on the boat that's fuel for its two burner stove and oven, so I quick trip to the store to get some ingredients and I was ready to cook. I cold beer was also very important to drink while I prepped and cooked. 20 minutes later lunch was ready.

Thai Fish Curry with Rice

Ingredients:

6 oz Red Snapper fillet, large dice

1 small can Coconut milk

1 T Thai Curry paste

3 Keffir Lime Leaves

1/2 bunch Asparagus

2 Cloves garlic

1 t Ginger

1/4 Onion

1/2 cup Rice

Method:

1. Simmer the rice in water slowly till done.

2. Saute onion, garlic, ginger and curry paste.

3. Add fish, lime leafs, asparagus and coconut milk.

4. Simmer till fish is cooked, spoon curry over rice.

Serve with cold beer on boat hopefully anchored in a amazing location.

Farro, Old Grain with New Interest

2011-04-24T10:23:00.000-07:00

The food world is rediscovering older foods and making them trendy, one of those is Farro. Its a wheat grain that has different names depending on where its from, in Italy its called Farro, in Germany it might be known as Spelt, in the US its often called Wheatberries or maybe Barley. I like it because it has a dense nutty and meaty texture. I have noticed that it has a flavor like Bulger so I made a Tabbouleh with it. The famous Syrian salad made with Bulger, parsley, tomato, lemon juice and olive oil. I had a nice peice of Feta cheese so I crumbled it and added to the salad.

Farro Tabbouleh

Ingredients:

1 cup Farro, cooked

1 bunch Flat leaf Parsley, chopped

1 Tomato, diced

2 T Lemon juice

3 T Extra Virgin Olive Oil

Kosher salt, to taste

Fresh Pepper

Feta cheese (Optional)

Method:

1. Mix all ingredients together, serve at room temperture.

I served my salad along with a lemon and oregano infused roast chicken.

Brussel Sprouts and Pasta

2011-04-21T21:11:00.000-07:00

Orecchiette Pasta cooked and added to shaved brussel sprouts and pancetta all tossed with Extra virgin olive oil. Good stuff!

Best of Spring Asparagus Risotto

2011-04-20T20:44:00.000-07:00

The Best of Spring Asparagus Risotto

Asparagus is at its peak right now and the markets are flooded with huge quantities of this amazing vegetable. I am even getting some nice spears from my garden after only being planted last year. Tonight I chose to make a risotto with asparagus, yellow onion and pancetta. A trick I have for intense flavor and color is to blanch the asparagus first and rapid cool with ice water. Cut the tender tips off for adding to the risotto later in the final cooking stage, for the rest of the stalks combine with a dash of water or stock in a blender and puree till smooth, use this bright green liquid at the very end for a boost of flavor and color.

Ingredients:
1/2 cup Arborio rice
1 T Yellow onion, diced
1 Garlic clove
1-2 oz Pancetta
1 bunch asparagus
2 cups water or stock
Pat of Butter
Dash olive oil

Method:
1. Blanch asparagus till tender, shock in ice water*.
2. Cut tips off, reserve.
3. Blend the rest of the stalks with water or stock.
4. Gently cook the pancetta, onion, garlic and rice in olive oil till translucent.
5. Add simmering seasoned water or stock little by little till rice is almost tender.
6. Add reserved asparagus tips and puree to rice, continue cooking till done and creamy.
7. Off the heat add a pat of butter and stir in, Parmesan cheese can be added if desired.

* If you jumped in ice water, you would be in shock too, it stops the cooking rapidly and retains the bright green color

Saturday Morning Breakfast

2011-04-16T11:44:00.000-07:00

Besides a cup of coffee nothing is better than a form of eggs for breakfast, for me its going to be spicy too. I had some roasted pork on hand so I shredded it to go with some torn corn tortillas into a nonstick pan to crisp up with a dash of vegetable oil, separately I charred Anaheim green chilies over my stoves gas burners, the roasted and cleaned chilies were blended with garlic and cilantro to make a quick sauce. The sauce was added to the pork and tortilla mixture. In a separate pan I fried a organic egg to place on top of the pork mixture. All set to go with my cup of coffee.

Poached Sable Fish with Haddock Baccala

2011-04-14T20:01:00.000-07:00

I am doing a food and wine event in about a month and this is the idea I have for my dish, I have been given two different types of fish to use, Sable fish and Haddock. For me simple will be the key for plating hundreds of these little bites and for tasting the pure flavors of the fish. Haddock is a type of fish similar to Cod so my first thought was to treat it like Salt Cod, I am going to cure the fillets in kosher salt for about 24 hours then leech out the salt by soaking in multiple changes of fresh water, the next step is to poach the fish in milk which will give good flavor and richness, the cooked fish will be flaked and added to unsalted mashed russet potatoes. The result will be my version of the classic French Brandade or Italian Baccala. Creamy potatoes with good fish flavor. The next component is the Sable fish (aka Black Cod, Butter fish) I will cut the fillets in small 1 ounce pieces and gently poach them in garlic infused extra virgin olive oil, served warm on top of a quenelle of the Baccala. A spoonful of a sliced cherry tomato,Meyer lemon segments and caper relish placed on top. The acid in the lemon segment's will help cut the richness of the oily sable fish and potatoes and give a boost of flavor to the mild fishes. One plate down, 399 more to plate.

Rock Snapper

2011-04-11T19:43:00.001-07:00

Two good foods harvested within sight of each other, central coast Rock Snapper and Artichokes. This Snapper is found in the clear and cold waters along the rocky California coast and has mild flaky meat which is a good balance from the crisp skin when pan seared. The artichokes grow well in fields cooled by the nearby ocean breeze and together on a plate are perfect. I like to cook very simply with just a few ingredients so the natural flavors and colors can stay intact. Just good olive oil, fresh herbs and kosher salt.

Wharf Style Dungeness Cocktail

2011-04-11T19:31:00.000-07:00

San Francisco's famous fisherman's wharf has many side walk seafood vender's along its crowded streets, many have what are called "walk away" seafood cocktails. Small cups of either Crab meat or shrimp with the classic horseradish infused tomato sauce. I made a more modern version at a dinner the other night using shot glasses made from ice, rubber molds filled with water and frozen to make one ounce glasses (28.34G) The ice cold containers are great for keeping perishable foods cold and can be flavored with citrus juice for more flavor.

Choice Rib Eye Steak

2011-04-06T20:38:00.000-07:00

What on a Wednesday night? OK its a payday and I deserve a rare treat of a choice steak. Its not often that I eat red meat like this, due to working many long days of butchering endless cuts of lamb racks, squab and venison at Fleur de Ly's restaurant in San Francisco. But I do get a craving once every six months or so and I go for a big rib eye beef steak, it has the right ratio of fat to meat which keeps it moist with all that good flavor. Just kosher salt and fresh pepper with a splash of Extra virgin olive oil, next it goes on a smoking grill pan placed in waiting 5ooF oven for about five minutes then flipped over for another five, done! To balance out the fatty meat I chose tonight a side of simple saute of rainbow chard. With the flavorful meat a memory now its sometime in the summer before the craving comes back.

Beet Greens

2011-04-03T21:21:00.000-07:00

You definitely won't find these greens in a can of beets, but if you have fresh beets with the greens still attached, save them! Cook them like you would any other greens or do like I do, just saute in olive oil with a splash of balsamic vinegar, awesome and you cant beat the value of getting two foods from one plant.

My Best Marinated Baby Beets

2011-04-03T11:00:00.000-07:00

Farmers Market Baby Beets

These amazing baby beets were sold at stalls all over the local market this week and with the season ending soon I had to buy a bunch of each variety. My best way to cook these small beets are to trim them and season then place in aluminum foil with a dash of extra virgin olive oil to roast. After about an hour in a hot oven they are done and the skin will peel right off, then they can be cut into any shape you want, sliced or quartered. My Favorite dressing for beets is a ginger infused orange vinaigrette, sweet and sour with good citrus flavors. Note: Be sure to save the beet greens, these are awesome sauteed with Olive oil and a splash of good vinegar,

Ginger-Orange Vinaigrette

Ingredients:

orange juice, from one orange

orange zest, from one orange

ginger root, small knob

Rice wine vinegar, 2 T

Extra Virgin Olive Oil, 1/2 cup

Kosher salt, to taste

Fresh cracked pepper

Shallots, fine diced, 1 t

Method:

1. Simmer the orange juice, shallot and ginger till reduces and becomes thick like a syrup.

2. Add the zest, vinegar, pinch of salt and pepper (the salt will dissolve better without the oil)

3. Whisk in olive oil and taste for correct seasoning, maybe mild herbs can be added for color.

Kitchen Trick: The best way to dress beets is when they are still hot or warm, the vinaigrette flavors will absorb into the beets better.

Dungeness Crab Noodles

2011-04-03T09:46:00.000-07:00

I had the good fortune to receive a huge bag of extra cracked Dungeness crab from a local high school crab feed. I removed all the meat from the shells which gave me a yield of about one pound (0.45kg). I had some nice fresh rice noodles from a recent trip to San Francesco's Clement street so I did a stir-fried crab and noodle dish. Simple ingredients were used such as garlic, ginger, scallions, fish sauce, cilantro, rice noodles and crab meat. I didn't use all the crab because I wanted to eat some plain just with a squeeze of lemon.

Springtime Artichokes

2011-03-31T21:39:00.000-07:00

I have driven past Castroville more times then I can count and with each trip brings visions of the vast fields of artichokes all growing within sight of Monterey bay. These are one of my favorite vegetables but strangely are just a unopened flower bud. Simple is always the best option for eating most foods and these nice big artichokes were cooked that way, trimmed of the thorny leaf tips and then steamed till tender. To finish they were grilled for a charred smoky flavor. Citrus is in season now so I made a tangy Meyer lemon aioli for a dipping sauce. I am going to have to buy more real soon.

Asparagus with Olive Vinaigrette

2011-03-27T21:05:00.000-07:00

Spring Asparagus Asparagus on Crostini with Olive Vinaigrette

After a long rainy Winter I am really ready for spring produce and I trip to the local farmers market was where I found it. Its still early in the season but Spring asparagus was everywhere along artichokes and they were even starting to sell tomato plants. My market strategy is to walk the whole place first and see what I might what to buy noting the prices at each stall, then I go back and buy the best looking produce with good prices, I even better deal is buying in bulk where you can save a dollar or two. I had to get a few bunches of asparagus which I planned to cook then dress with a chopped olive vinaigrette served on grilled country bread. Awesome and so simple.

Ingredients:

1 bunch asparagus, ends peeled and trimmed

2 T extra virgin olive oil plus more for the bread

1 T balsamic vinegar

1 T flat leaf parsley, chopped

1 T Pine nuts, toasted

1/2 cup olives, pitted and rough chopped

3 rustic country bread slices, thick sliced and grilled

Method:

1. Quickly blanch the asparagus in boiling salted water, drain, rapid cool in ice water.

2. Brush bread slices with olive oil, grill or toast till golden.

3. Make a vinaigrette with vinegar, olive oil, pepper, olives and parsley.

4. Divide the drained asparagus on the crostini, spoon olive vinaigrette over.

5. Sprinkle pine nuts on top.

Yield=3

Indian Burrito's

2011-03-26T13:07:00.000-07:00

Indian burritos? yes and at Avatars Punjabi Burrito its a fusion that works. Combine traditional Indian food flavors rolled up burrito style using a thin naan style of flat bread, its very good! In addtion to vegetarian there are meats such as Lamb, Salmon, shrimp, Chicken and Jamican jerk chicken. I chose the basic burritto with creamy curried chick peas, saffron rice, pickled vegetables, potatoes, chutney, plain yogurt and tamarind sauce all for about $7 dollars. If this great concept has not been done with a mobile food truck, then it should be. The location of this tiny mostly take away restaurant is in the shadow of Mt. Tamalpais in the Marin County town of Mill Valley, California.

Avatars Punjabi Burrito 15 Madrona Street, Mill Valley, California 94941

Cochon 555, Napa Valley, California

2011-03-07T18:33:00.000-08:00

This was a true Pork festival using only heritage breed pigs showcased in a culinary competition with local chefs and restaurants. The setting was at the amazing Culinary Institute of America Greystone campus in Napa Valley, California. The basic goal was to have five chefs prepare pork inspired dishes from five different pigs and yes they even used them in desserts. My Chef buddy John Fink of The Whole Beast Catering Company was given the challenge of cooking two whole 55-60 pound heritage pigs from St-Canut Farms, Quebec, Canada. The were a Yorkshire breed called Porcelets de Lait. The pigs were both brined, one with Chardonnay wine and apples and the other with Zinfandel wine and Tangerines. Chef John used a borrowed a rotisserie smoker from a friend and with the addition of Almond wood and old wine barrel stakes cooked them slowly all afternoon. I really think these fine pigs stole the show when they were wheeled through the room and the crowd went crazy. 30 minutes later they were craved and served to crowd.

My Roast Chicken

2011-03-04T16:30:00.000-08:00

Flawless Roast Chicken

My Basic Herb & Lemon Marinade

They say you can tell a lot about a cooks skill when he or she cooks a chicken, this how I do it. The very tricky part is how to cook both the breast and legs perfectly without over or under cooking both of them, the best way is to butcher them so they are the same size and will cook evenly. I first remove the breasts from the bone leaving the wing on then remove the whole legs. The carcass goes into a pot with vegetables to be made into a stock for other uses. I then completely debone the legs so they are not so big and dense, this will give them the same cooking time as the breasts because they are the same thickness. My standard chicken marinade is crushed garlic, lemons, fresh garden rosemary, extra virgin olive oil, fresh pepper and kosher salt. The longer it sits chilled and the marinade penetrates the better. To cook first bring the chicken to room temperature, next I will preheat the oven to a hot 400-450F and also heat a large saute pan on top of the stove with a dash of oil, then the chicken parts go in skin side down, after about ten minutes the chicken is flipped and the pan goes into the oven. Only about 15-20 minutes and its done or when it reaches 160 degrees. Golden brown and crispy with lots of great flavor.

Note: When ever possible buy fresh, local and organic, the quality really makes a difference.

Banh mi the Vietnamese Sandwich

2011-03-03T16:25:00.000-08:00

This lunch time favorite in Vietnam is also very popular in here San Francisco. We are lucky to have many good Vietnamese cafes and restaurants in town and most of them feature the inexpensive but very good Banh Mi sandwich. Its basically a sub type sandwich made with French baguette, sliced meat and lots of crunchy pickled carrots, cucumbers, cilantro and daikon. The meats can be roasted or grilled chicken, pork, ham or a combination. The sandwich is so good and only about $3-4 U.S. dollars, if you can find it? try it.

Toast & Eggs My Way

2011-02-26T10:34:00.000-08:00

Nothing like a runny fried egg on toast for breakfast or any time. My version includes a quick saute of Castroville Artichokes and Spinach cooked with local Briani Olive oil and a dollop of spicy Harissa Sauce all served on toasted Sourdough bread. Another good addition is a sprinkling of crispy chopped pancetta for all you Pork lovers.

Pickles

2011-02-25T20:52:00.000-08:00

Spicy Pickled Cucumbers

I have played around with pickling different vegetables but have never done a pickled cucumber, When I spotted pickling cucumbers at road side food stall I instantly had the idea to try it. The history of pickling to preserve food is very old right next to salting. The food is placed either in a brine (salt liquid) or acid (vinegar) this lowers the PH to less then 4.6 which creates a environment that will kill most bacteria and makes the food safe to eat. There are different forms of pickles and fermented vegetables found in just about every country in the world. The recipe I am trying is what is called Refrigerator Pickles, a mixture of vinegar, salt, sugar and spices. I washed and cut deep slits in the whole cucumbers then placed them in a jar large enough so they aren't crowded, the vinegar and spice mixture is brought to a boil then poured over the cucumbers to completely cover. Place the covered jar in the refrigerator and the pickles will be ready to eat after about a week. Keeping the pickle refrigerated during this whole process and it will insure that they do not spoil if your vinegar, salt and water ratios are not perfect enough to kill all the bacteria. I like mine spicy so I used a lot of dry chilies and garlic cloves in my batch. After a week they can be cut into spears, chips or left whole to serve with your favorite sandwich or burger.

Farmers Market, Sacramento, California

2011-02-22T05:00:00.000-08:00

Hidden in a parking lot under a major freeway in Downtown Sacramento is a busy and crowded Farmers market. Not a normal setting for fresh fruits and vegetables but its sheltered from Winter rains. Sacramento's location in the middle of Northern California's growing region gives this market a huge assortment of reasonable priced produce displayed and sold by the farmers that grow it. This market is all local produce with some fish and meat products available. Open Sunday mornings from 7AM to 1PM all year at 8th and W streets, lots of free parking.

Kumquats

2011-02-21T18:24:00.000-08:00

Visiting my family this last weekend and they gave me a huge quantity of Kumquats from their tree. This fruit has origins in South Asia and was introduced to Europe in 1846 and then North America I short time later. In Asia the plant symbolizes good luck and it is given as a gift during the Lunar new year. What to do with all these small olive size citrus fruits? not much juice or edible flesh either. They are prized for their intensely flavored rinds which are good in marinades, marmalade's and chutneys. Raw they can be quite bitter and tough, so cooking in water for 15-20 minutes will soften them and leech out the bitter juices. I decided on making a chutney with some of the fruit and thinking of serving it with pork.

Kumquat Chutney

Ingredients:
2 cups whole washed Kumquats
1 cup White Vinegar
1 cup light Brown Sugar
1 cup Golden Raisins
1 teaspoon Mustard seed
1 teaspoon Coriander seed
1 teaspoon Cracked Peppercorns
Pinch of Kosher salt

Method:
1. Cut the Kumquats in half, remove any seeds and place in a pot of simmering water.
2. After about 15 minutes, drain the fruit and puree in a food processor or blender.
3. Place puree in a heavy pot with the rest of the ingredients, bring to a simmer.
4. Cook for about 20 minutes.
5. Transfer to glass jars, cover and refrigerate.

Great served with Roast Pork or Duck

Bariani Olive Oil Company

2011-02-20T22:36:00.000-08:00

California is known for having a Mediterranean climate and with that warm weather comes a abundance of olive trees growing in the hills and Valleys of the state.

Angelo Bariani (photo) started his family olive oil company in the Sacramento valley in the year 1990, he arrived from Northern Italy a year before. His four sons are involved in different areas of the business after obtaining various degrees in higher education. The Bariani family produces amazing cold pressed unfiltered flavorful olive oils that I use it in all my cooking. Like fine wine the bottles are dated when the olives are harvested, pressed and bottled, they harvest and press twice in the year, early fall with green olives only and a month or two later with more mature olives. This fine extra virgin olive oil is avaiable in fine Northern California markets, mail order and selected farmers markets in Sacramento and San Francisco.

Friday Night Fish

2011-02-18T17:00:00.000-08:00

New Zealand Snapper

Pan Seared Snapper Fillet with Tomatoes and Olives

After leaving work on a Friday afternoon I Stopped at the well stocked New May Wah Market on Clement street in the inner Richmond district of San Francisco. Having fish was on my mind at the market and after walking back and forth inspecting their huge selection displayed on crushed ice, I decided on a wild caught whole New Zealand Snapper. Ten minutes later I was driving home across the Golden Gate Bridge thinking about how I was going to prepare this beautiful fish. I decided on cooking it my favorite way which is a pan saute with a quick pan sauce of tomatoes, olives, lemon and plenty of extra virgin olive oil. Wilted Spinach served under the crispy fillets. It was very good and exactly what I needed to start the weekend.

Pan Seared Snapper with Tomato Sauce

Ingredients:

1 6 ounce Snapper fillet, scaled/skin on/scored

1 Roma tomato, seeded and diced

1/4 small yellow Onion, fine dice
1 clove Garlic, fine diced
3 Olives, pitted and sliced
1 small Lemon, segmented
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Vegetable oil (for cooking)
Kosher Salt/fresh cracked Pepper

Method:

1. Gently Saute the onions and garlic in olive oil, till golden.

2. Add Tomatoes, olives, pinch kosher salt, pepper, lemon segments and juice.

3. Cook a few minutes and turn off heat.

4. In a saute pan heat the vegetable oil till almost smoking, place the seasoned fillets in pan skin side down, press down with a spatula to prevent fish from curling up.

5. Cook till you can see the edges starting to get brown and crispy, flip over and cook about a minute longer, keep warm.

6. While the fish is cooking I quickly sauteed fresh Spinach in olive oil till just wilted
7. The fillet was placed on a bed of spinach with the sauce drizzled over.

Note: Scoring the fish is making shallow slits in the skin to help prevent the fish from curling when cooked.

Rainy Night Pasta

2011-02-17T20:40:00.000-08:00

For me comfort food is a big plate of steaming hot pasta, rich tomato sauce and Parmesan cheese. Tonight being a cold and rainy night it was I perfect occasion for me to make it. I started by making fresh wide cut herb pasta and then a long simmered beef sauce to go with it. A sprinkling of shaved Parmesan cheese to finish and I am all set to eat while watching the rain outside.