Stuffed Pasilla Peppers

Chorizo & Rice Stuffed Pasilla Pepper

The last of the hot Summer weather is the perfect time to finish ripening peppers, and many varieties can be found right now in your local markets. This somewhat mild Pasilla chili is the perfect pepper for stuffing, so that's 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 fresh Tomatillo salsa to serve with it. A melting cheese would be good with it as well.

New Food Truck Sites Around Town

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. It's 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 it's all right.

Last chance for Heirloom Tomatoes

A winning combination

This time of year is 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

Another abundant end of Summer vegetable is squash which includes all the varieties of zucchini. These are perfect in the classic dish of Provence, Ratatouille which is a combination of zucchini, eggplant, onions, tomatoes and lots of good olive oil. The key to cooking this colorful assortment of vegetables is to first cut them all the same size and then to cook them separate from each other; the vegetables need different cooking times, and 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

We have the somewhat strange ritual of drinking shots of frozen Ouzo when ever I visit my Mom's house.  She's not Greek, but we just do it anyway. Ouzo of course being the famous Greek aperitif with a strong anise flavor, in the same family of liquor as Turkish Raki, French Pastis, and Sambuca from Italy.
With it's strong flavor it is best served straight or mixed with a little water and ice and 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

Two simple amazing flavors combined to create an even better flavor. The strong flavored 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? It's all good and perfect for Summer.

Heirloom Tomato and Watermelon Salad

I made a Summer salad for a group the other day which was composed of colorful heirloom tomatoes, red and yellow watermelon, 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

Summer Ingredients on a Plate

Fresh Corn Pancake

Crispy Pork

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

Cochon Heritage Fire, Napa Valley 2011

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 the 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 made 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 John's 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.

They're Back, Tomatoes

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

Yes, the drink we all love and need at least a cup a day, but sometimes it's not that good. When a good coffee is found it's 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 Avenue, Oakland, CA
510.922.8455

San Francisco Goodness

A hot steamy bowl of chicken Pho with plenty of hot chillies; it will warm you on those cold foggy "Summer" nights.

Cured Pacific Sardines

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

In my neighborhood and other marshy areas near the ocean grow a type of plant known in the culinary world as Sea Beans or Glasswort. It's a plant with long thin stalks that grow directly in the coastal sea water; it is a type of succulent with a salty asparagus flavor. It's 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

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.