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.

Tuesday Night Dinner on the Grill

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 it's 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. It's plated with a big spoon of sauce over the steak and the potato salad on the side. Dinner's ready!

Pacific North West Oysters

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 as 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 opens slightly, this allows a oyster shucking knife to finish opening them up, a spicy sweet BBQ sauce was spooned on the plump oyster then its time to eat. These big oysters will shrink slightly when cooked but will remain soft and tender and 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

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 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

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.