Smoked Salmon Hash

Smoked Salmon and Sweet Potato Hash

A friend of mine visiting from out of town stopped by the famed Swan Oyster Depot Restaurant in San Francisco and brought me a big chunk of Local Smoked Salmon. This restaurant has a amazing selection of prepared foods to eat there or take home. A lot of ideas went through my head on using this beautiful fish before I finally decided on making a breakfast hash with it.

Smoked Salmon Hash
Ingredients:
1 pound Smoked Salmon
1 Sweet Potato, diced
1/2 Sweet yellow onion, diced
3 Strips Thick Sliced Bacon, diced
1 Handful Spinach
3 Organic Eggs
Salt/Pepper

Method:
1. Slowly cook the bacon with the onions and sweet potatoes in a non stick or cast iron pan.
2. As the hash is cooking bring a small pot of water to a simmer for poaching the eggs, a dash of plain white vinegar will help keep the egg from spreading and keep it into a round shape.
3. When the hash is tender and slightly brown add the spinach and crumbled salmon to cook.
4. Season with S/P and split on three warm plates, top with a soft poached egg on each.

Yield=3

Smoke Salmon is available in well stocked markets everywhere.

Happy Boxing Day!!

The Mexican Christmas Tradtion, Posole Soup

Pressure Cooker Braise Pork

Ready to eat with diced Onions and Cilantro

One of my favorite soups is the classic Posole soup originating from Mexico,  a thick and rich meat broth with either chicken or pork and hominy. All the great flavors of Mexico in a soup form. My soup is made with a dry rub of home ground chili powder on cuts of pork shoulder that is browned in a heavy pan, then cooked in a pressure cooker with chicken stock till fall apart tender. This broth and shredded meat becomes the base for the soup to which precooked hominy is added, simply seasoned and brought to a simmer. After it is ladled into bowls the fun part comes, adding traditional condiments to personalize to your own taste. The condiments include: dry oregano, chopped cilantro, shredded green cabbage, lemon or lime juice, fine diced onion, diced avocado and plenty of hot sauce.

Note: Canned Hominy can be found in most markets, a pressure cooker does not have to be used but its faster to cook meats.

Pan Seared Chicken and Potatoes

Roasted Ruby Crescent Potatoes

Pan Seared Chicken Thigh with Garlic-Tomato Sauce

Chicken is the go to food for most meals and tonight that was my plan. Pan seared to give color and finished with roma tomato, garlic and white wine, slowly simmered till tender. Another favorite side of mine is a olive oil sauté of fingerling potatoes with fresh herbs and garlic, rich with amazing flavor. These came together on my plate with a quick sauté of broccoli rabe, perfect.

Just Pasta, Cheese and Sauce

Fresh Made Pasta

Fresh Tomato and Sausage Sauce

Shaved Parmesan Cheese

Sometimes simple is best and with pasta thats the key, only only a few handmade ingredients put together carefully and your meal can be flawless. This was the case on a recent weeknight when my daughter asked "Whats for dinner daddy?" I really didn't want to drive to my local store and with all ingredients I had on hand I was able to make fresh pasta and sauce for her dinner, a true labor of love.

Brussels Sprouts, Just in Time for the Holidays

Local Farmers Market in Castroville California

Brussels Sprouts, Fresh Picked and Still on the Stalk

It seem their is a love or hate relationship with Brussels sprouts, you either like them or not. With me, I like them and prepare them in a variety of ways. My favorite recipe is to shave them thin and sauté with a thick dice of pancetta and onions but also very good as a winter salad with nuts and dried cranberries. They are best if you find them still on the stalk where they will have a fresher flavor and will store for a longer time.

The Hawaiian Classic, Poke

Shoyu Ahi Poke* 

A Variety of Poke a the Market

The State dish? could be and found in almost every market in the state of Hawaii, Poke. A cold salad of mostly raw or cooked seafood dressed in soy sauce, sesame oil, Maui sweet onion, seaweed and chili peppers. There are lots of variations of seafood used but Ahi (Yellowfin tuna) is the most typical. The history of Poke dates back many years but started gaining in popularity in the 1970s to the level its at today where its eaten almost daily as a snack or maybe in a rice bowl as a meal. Sold by weight in little plastic tubs starting at around $10 U.S. dollars a pound to maybe $16 or more for better grade fish.

* Note: Shoyu Ahi Poke is a basic salad seasoned with Sesame oil, Soy Sauce and Onions  

A great Hawaiian Food Find

Amazing Spread

A somewhat new product found in local Hawaiian markets is a new take on the classic tuna fish salad, Smoked Ahi Spread. A delicious flaky spread of lightly smoked Ahi tuna in a lemon mayonnaise with a hint of tamarind. Its best served by itself on a rice cracker or maybe in a sushi roll? How about little finger sandwiches with shaved cucumber on crust less Hawaiian sweet bread? If you live or visit the islands ask for it at your local market. 

Note: The price is roughly $8 U.S. dollars for a 8 oz tub

The Very Last of Summer Peas

Pea pods on the vine.

Just picked Peas

Fresh Pea Risotto with Spinach and Bacon

While eating the last of a friends late summer peas this year I decided to put a few in the ground to see what would happen, I was surprised that they soon sprouted and grew into mature bushes. Next came very fragrant flowers where the pea pods grew from. The strange result of all this is that I was harvesting peas during the first week of November! OK Fresh pea risotto it will be and I enjoyed this rare treat.

Stuffed Local California Squid in Tomato Sauce

Fresh Monterey Squid

Making Heirloom Tomato Sauce

Squid Simmering in Tomato Sauce

Braised Stuffed Squid in Heirloom Tomato Sauce

On a recent visit to one of San Francisco's Asian neighborhoods I noticed fresh local squid available in the market, so I bought a few pounds to take home to cook. These little sea creatures come from an area in the United States where they are very plentiful- Monterey Bay, California. Because of their vast numbers it's OK for them to be harvested without hurting their species or the environment. These squid are seen on most restaurant menus everywhere, often served fried with some kind of dipping sauce. Tonight my idea is to stuff the tube-shaped body and slowly cook them till tender in a spicy fresh tomato sauce. It was a little time consuming to clean, stuff and cook them but I was rewarded with a very flavorful dish.

Stuffed Squid in Tomato Sauce
Ingredients:
1 pound fresh squid or pre cleaned tubes and tentacles 
1/2 cup cooked plain rice
1 T fresh herbs, chopped (Parsley, etc)
1 T garlic, chopped
2 cups heirloom or roma tomato, diced
3 T Olive oil
2 cup white wine
Toothpicks

Method:
1. Clean squid by removing tentacles from head and cleaning out tubes really well.
2. Mix some of the herbs and garlic into the rice.
3. loosely stuff the tubes with the rice mixture and secure with toothpick.
4. Make a tomato sauce by sauteing garlic and tomatoes in olive oil.
5. Add white wine and rest of herbs, simmer till saucy.
6. Add all squid and cover pan, cook on low heat for about 20-30 minutes.
7. Remove cover and continue to cook till the liquid reduces to a slightly thick sauce.
8. Remove toothpicks from squid and serve with the sauce.

Note: Great along side Pasta or risotto.

Edamame, Fresh from my Garden

Soy Beans 

Soy beans are found everywhere now and not just at your local Sushi bar. A native of East Asia that is commonly used to make soy sauce and tofu, has now migrated to many forms including soy oils, soy milk and the list goes on. I have found that these beans are super easy to grow and will produce mature beans in about five weeks. Put them on your garden list for the next growing season.

Cool Weather Cooking

Slow Cooked Red Wine Chicken

Winter comfort foods are best cooked low and slow which translates to cooking at a low temperature for a long time. Tonight that's just what I did with organic chicken thighs, fresh herbs, aromatic vegetables and red wine. Slowly cooked till tender with a rich flavorful sauce spooned over white corn polenta. Perfect.

Fried Green Tomatoes

Right off the Vine

Spiced and Soaking in Buttermilk

Frying to a Golden Brown

Grilled Bread with Green Tomatoes, Arugula and Bacon

This is a classic Southern Summertime staple -fried green tomatoes. These are simply green, unripe tomatoes that are coated with some type of batter or seasoned flour and fried till crispy brown.
The tomatoes can be harvested unripe any time during the growing season, but often in the Fall when the last of the tomato crop will not have time to ripen is the best.  The green tomatoes are firm with a slight tangy to sour flavor and will remain firm and not soggy when cooked. My idea was to pair these classic fried tomatoes with the classic BLT sandwich, with lots of good flavors and textures.
I treated my tomatoes to the same process of my fried chicken. I sliced them thick to soak in buttermilk and a southern dry-spice mixture, then dredged them in a spiced cornmeal-flour mixture. Next fried in vegetable oil heated to 350F till crisp and brown, drained and sprinkled with salt.

Fried Green Tomatoes
Ingredients:
Green unripe tomatoes, sliced thick
Buttermilk to cover
Kosher salt
Fresh Cracked Pepper
Cornmeal
Paprika
Cayenne pepper to taste
Vegetable oil for frying

Method:
1. Soak the tomato slices in buttermilk and spices for a few hours.
2. Heat vegetable oil to 350F in a deep heavy pot.
3. Toss the tomato slices in cornmeal and spices.
4. Fry the tomatoes in small batches till golden crisp.
5. Remove and place on wire rack or paper towels.

Note: Serve right away with a dusting of salt.

Late Season Baby Squash Blossoms

A Farmers Market Bundle of Baby Squash

Baby Squash with Heirloom Tomato Sauce

It's amazing that these Summer baby squash are still available this time of the year, so I had to buy them before they are done for the season. These small, tender squash still have the flower blossoms attached which are great stuffed.  I decided on a quick saute with olive oil and fresh herbs set on a pool of home- grown heirloom tomato sauce. Simply amazingly good and a perfect first course.

Almost too Hot Pepper Sauce

Habanero Peppers

Cooked and Ready to Blend

Prawn Ceviche with Habanero Salsa

The saying goes "When life gives you Lemons, make Lemonade" well when I get Chilli's I make Salsa. A friend of mine recently gave me a big handful of his home grown Habanero peppers. They were small and bright orange like little fiery pumpkins. After many years of eating salsas I have developed a appreciation for the flavor of the peppers that goes beyond the heat they produce, that's good because Habanero peppers are high on the scoville scale, a number scale of how hot peppers are. 100,000-350,000 for Habanero while the common jalapeno is 3,500+. When I make cooked Salsas I use my normal recipe of simmering them with yellow onions and garlic in white vinegar with a touch of sugar and salt, then carefully blending and straining. This salsa turned out great with really a good fresh chili flavor up front and with a mouth numbing burn starting slowly to becoming intensely hot after a few minutes, did you know drinking milk is a great way to stop the pain?

Habanero Salsa
Ingredients: 
2 cups Fresh Habanero chili
1/2 Yellow onion, diced
3 Garlic Cloves, rough chopped
1 cup White vinegar
1/4 cup Sugar
Pinch Kosher salt
1 Tomato, chopped (optional for a more saucy texture)

Method:
1. Simmer all ingredients for about 30 minutes till soft.
2. Carefully Blend till smooth, add water to thin if necessary.
3. Use a medium wire strainer to remove any large bits or seeds for a smooth sauce.
4. Refrigerate for up to a month.

Note: Always wear plastic gloves when handling raw chilies and don't touch your Face!