Real Deal Open-Source Recipes from Grill 23 and Beyond

Ploughman's Soup

2011-12-10T11:34:00.001-08:00

1/4 lb butter
1/2 lb sopressata, diced
8 large garlic cloves, smashed
1 medium onion, sliced
1 bunch thyme
1 qt India Pale Ale
4 qts heavy cream
3 qts chicken stock
2 Tbsp Frank's Hot Sauce
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
roux (recipe follows)
8 qts grated cheddar cheese
14 oz gorgonzola, chopped

- sweat the first 5 ingredients over low heat until onions are translucent
- add beer and bring to simmer; simmer 10 minutes
- add cream, stockm hot sauce, mustard and worcestershire sauce; bring to simmer
- cook 15 minutes, then add roux; whisk until smooth
- add cheeses in 3 stages, allowing one batch to melt completely before adding another
- strain

Roux
1/2 lb butter
1 cup flour seasoned with 2 Tbsp salt, 2 Tbsp smoked paprika and 1 tsp white pepper

- melt butter over medium heat
- add seasoned flour and whisk until smooth
- lower heat and allow roux to cook 5-10 minutes, whisking often; use while hot

Beet Dressing

2011-11-11T16:05:00.001-08:00

14 oz xv olive oil
4 oz pedro ximenez vinegar
4 oz soy sauce
2 oz honey
2 oz dijon mustard
1 oz organic mirin

- combine all in blender; transfer to squeeze bottles

Brine for Yorkshire Pork Racks

2011-11-10T16:44:00.001-08:00

1 liter kahlua
1 qt water
4 cups salt
3 cups brown sugar
1 jar (2oz) instant espresso powder
5 bay leaves
3 1/2 gallons cold water

- bring first six ingredients to a boil and cook until all solids have dissolved
- add this mixture to remaining cold water and brine pork racks 18 hours

*** Perhaps you think this recipe has somehow changed and that when you made it before, it came out wrong, but you are clearly mistaken. Recipes don't just change magically. You're the problem.

Cassoulet Base

2011-11-10T16:36:00.001-08:00

4 lbs yorkshire pork butt, cut into rough 1" cubes, seasoned with salt and pepper
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme

- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight

Toulouse Style Sausage for Cassoulet

2011-11-10T16:11:00.001-08:00

5 lbs mangalitsa pork collar, cut into large cubes
1/2 lb berkshire bacon, cut into large cubes
panade (recipe follows)

- using 3/8" die, grind the (well chilled) pork and bacon; freeze 15 minutes
- fold in panade, mixing until separate proteins begin to bind
- rinse hog casings inside and out with water and form 3.5" links, laying the sausages in shallow water in a sheet pan as you work; chill well
- gently parcook the links in warm water

Panade

1 cup white wine
20 garlic cloves
1 cup panko
2 Tbsp salt
1 whole nutmeg, grated
1 tsp chile flakes
1/2 tsp black pepper

- puree in blender and chill

The Reduction of Ingredients for to Make Sauce for Scallops in an Autumnal Manner Utilizing Curry and Maple Flavors

2011-10-29T15:12:00.000-07:00

grapeseed oil as needed
43 shallots, whole, peeled
salt as needed
1/4 cup curry powder
1/2 cup sherry
4 qts cream
2 qts chicken stock
1 cup maple syrup

- saute seasoned shallots in the grapeseed oil until soft and lightly browned. Please not to burn.
- add curry powder and toast in the oil/shallot mixture
- deglaze with sherry and cook until it becomes sludgy
- add remaining ingredients and reduce it until you should not reduce it any longer, then strain through chinois

The Sauce which You Intend to Concoct Prior to Tossing with the Lovely Shady Oaks Varietal Oyster Mushrooms before Roasting

2011-10-29T15:02:00.000-07:00

2 cups grapeseed oil
1/4 cup organic mirin
1/4 cup white soy
1/4 cup sesame oil
1/4 cup shiro miso
1/4 cup noodletown sauce
1 Tbsp sambal

- mix thoroughly

Potato & Apple Gratin

2011-10-15T14:47:00.000-07:00

This is a photo of a gratin from Fine Cooking. It'll have to do.

2 qts chicken stock
1 qt apple cider
1 qt heavy cream
8 lbs russet potatoes, peeled
5 lbs cox orange pippin apples, cored
4 lbs shredded cheddar
2 qts caramelized onions
1 bunch rosemary
1 bunch thyme
salt and pepper as needed
streusel topping as needed

- add liquids to a large mixing bowl
- slice potatoes and apples 1/8" thick and add to liquid
- add remaining ingredients except streusel and fold together thoroughly
- transfer to shallow hotel pans, cover with foil and bake at 325 until fully cooked - check after 90 minutes
- remove foil and loosely cover with parchment; stack pans inside large sheet pan.
- top with a third pan and weigh down with 3 x 3 liter tins of olive oil, or some such thingies. Allow to rest 30 minutes. (This will push out excess liquid and compress the gratins)
- when cool enough to handle transfer to individual ramekins and top with streusel; chill immediately

Cider Reduction for Poivre Sauce

2011-10-15T13:08:00.000-07:00

1 gallon apple cider
1 1/2 cups brown sugar
10 allspice berries
3 cloves
2 cinnamon sticks

beef stock

- reduce by 80% - add stock and reduce as necessary.

Scallop Mousseline for to Bind Luxury Crab Meat

2011-10-07T16:38:00.000-07:00

This recipe is basically for fish glue. It hold our crab cakes together so we don't have to use breadcrumbs.

1 1/2 lbs scallops
4 eggs
1 1/2 cups mascarpone
2 tsp Worcestershire sauce
1 tsp Tabasco
2 tsp salt
2 tsp Old Bay seasoning
2 tsp dry mustard

- making sure all ingredients are well chilled in advance, quickly, but thoroughly process entire recipe in Robot Coupe
- chill at least 1 hour before use

To make crab cakes, very gently fold this mixture, along with a dusting of Old Bay seasoning and thinly sliced scallions from 3 bunches, into 10 lbs all leg jonah crab meat. Line a pan with parchment and spray it and 50 molds with pan release. Drop a generous 4 ounce scoop into each mold and gently pat down. Spray the tops with additional pan release. Bake at 325 for 20 minutes and chill immediately.

Leche de Piñón for Scallops: 7.22.2011

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

1 qt half & half
2 cups pine nuts
1 Tbsp honey
2 tsp salt

- puree in blender and squeeze out through cheesecloth; adjust seasoning if necessary

Green Gazpacho for Scallops: 7.22.2011

2011-07-22T15:30:00.000-07:00

1 cs green tomatoes, peeled and chopped
40 shishito peppers
5 granny smith apples, chopped
2 bunches scallions, chopped
4 ribs celery, peeled and chopped
8 garlic cloves
3/4 cup anise hyssop
1 bunch parsley, chopped
1/2 cup salt
1 qt olive oil
2 cups glucose syrup
1 cup sherry vinegar

- combine all ingredients in a large container and allow to macerate for one hour
- thoroughly puree in blender; stir well before each use

Shrimp Salad Taquito Sauce That We Might Use

2011-06-23T17:32:00.000-07:00

5 cups mayonnaise
1 cup tomato juice
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup orange juice
1/2 cup cider vinegar
1/2 cup honey
1 cup (packed) chopped cilantro
1 bunch scallions, chopped
4 cloves garlic
1 jalapeno, chopped
2 Tbsp salt

- puree in blender; reserve 2 cups sour cream to whisk in later - otherwise it won't fit

Lamb Kibbeh

2011-06-23T13:22:00.000-07:00

4 lbs boneless lamb shoulder, large dice
2 red onion, small dice
1 bunch scallions, sliced thin
1 bunch chervil, minced
1 bunch mint, minced
1 ½ cups cooked bulghur wheat
2 Tbsp toasted sesame seeds
2 Tbsp toasted cumin seed, ground
2 Tbsp salt
zest of 1 lemon

- combine all ingredients and pass through grinder
- form around pine skewers into small sausage shapes

Carnitas Seasoning (season to order)

2011-06-23T11:35:00.000-07:00

2 cups coarse sel gris
1/3 cup sugar
2 Tbsp cumin seed, toasted and ground
1 Tbsp mixed peppercorns, toasted and ground
1 Tbsp smoked paprika
1 cinnamon stick (< 3"), toasted and ground

- combine all ingredients thoroughly in food processor

Pickled Onions

2011-06-22T16:49:00.000-07:00

a lot of onions
10 cups cider vinegar
8 cups water
1 cup soy sauce
4 cups sugar
1 cup salt
1 spice turnip consisting of: 1/2 cup mixed pickling spices and 1/4 cup prepared horseradish

- prepare onions as desired
- bring remaining ingredients to a boil and pour over onions; allow to rest at least 24 hours
- pass through grinder to make relish

Braised Pork Collar for Carnitas

2011-06-22T16:42:00.000-07:00

8 lbs pork collars (2ea)
salt and pepper as needed
20 cloves garlic, peeled
6 ribs celery, chopped
3 large carrots, peeled and chopped
2 large spanish onions, peeled and chopped
2 jalapenos, split lengthwise to stem
1 spice turnip consisting of 1 cup each: loose fresh oregano, thyme and cilantro
6 qts chicken stock

- cut the pork collars lengthwise into strips about an inch and a half thick; season with salt and pepper
- combine all ingredients in an appropriate pan, cover and place in a 350 degree oven
- braise three and a half hours; flip pork in pan and return to oven, uncovered and additional hour and a half
- drape with cheesecloth and cool in liquid
- when braise has cooled, separate fat and liquid and reserve both

Braised Artichokes

2011-06-22T16:18:00.000-07:00

for 1 case of 24ct artichokes

1/2 cup butter
1/2 cup olive oil
1 handful garlic cloves
2 Tbsp sherry vinegar

1/4 cup loose thyme sprigs

1 Tbsp honey

1 cup white wine
4 qts chicken stock
1 tsp coriander seed
1 bay leaf
1 pod star anise
salt and pepper as needed

- turn artichokes and keep in acidulated water
- when ready, dry artichoke bottoms on towels and season both sides with salt and pepper
- over medium heat in a large rondeau, add butter, oil, artichokes (choke side up) and garlic cloves
- saute until lightly browned, then flip and lightly brown on the other side of each
- add vinegar, thyme and honey; cook briefly
- add wine and reduce dry
- add remaining ingredients and bring to a simmer
- lower heat and cover; cook 25 minutes and cool in braising liquid

Red Sauce, Green Sauce

2011-05-07T12:02:00.000-07:00

I wasn't paying attention when I made these the other day; I was pretty much just throwing stuff into a blender, but at least 55% sure these are the ingredients. For the quantity, who knows?

Red Sauce

garlic roasted tomatoes (from focaccia)

bird chiles

olive oil

water

lemon zest

sherry vinegar

cumin

pimenton

spice mix (the weird one on the shelf over the prep table)

ketchup

salt & pepper

Green Sauce

olive oil

lemon juice

cider vinegar

cilantro

parsley

lemon balm

garlic

bird chiles

salt

pepper

Green Garlic Chermoula for Softies: 05.06.2011

2011-05-04T17:38:00.000-07:00

1.25lbs green garlic stems, chopped, blanched and shocked
1 bunch cilantro, chopped
4 cups olive oil
2 cups sour cream
2 cups mayonnaise
1 cup plus 6 Tbsp lemon juice
1 cup water
3 Tbsp cumin
3 Tbsp salt
2 tsp ground ginger
1/2 tsp ground peppercorn melange
3 bird chiles
1 jalapeno

- divide all ingredients roughly in two and blend in two batches until smooth

Pea Blini: 04.15.2011

2011-04-15T16:04:00.000-07:00

blender puree of 8oz thawed frozen peas, 6 Tbsp half & half and 2 eggs
1/2 cup flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 cup fresh blanched peas, minced

- gently combine all ingredients and cook as you would pancakes in butter

Salsa Campechana y Mariscos: 04.15.2011

2011-04-15T15:46:00.000-07:00

4 cans tomato juice
6 cups orange juice
4 cups lime juice
4 cups lemon juice
3 cups olive oil
3 cups honey
1 cup rice vinegar
1/3 cup salsa valentina
2 cups chopped cilantro
1/3 cup salt

- thoroughly combine using immersion blender. Add:

30 green olives, sliced
10 avocados, sliced
6 ribs celery. sliced thin
2 bunches french breakfast radishes, sliced thin
1 large red onion, thin 1/2" slices

and:

8 lbs poached rock shrimp
5 lbs crabmeat
5 lbs scituate scallops, sliced and cured 36 hours in citrus juices

Weird Ramp Pesto

2011-04-15T15:37:00.000-07:00

5 lbs ramps, blanched & grilled w/ olive oil, chopped
6 cups raw sliced almonds
9 oz gorgonzola
4 oz honey
1 cup olive oil
salt and pepper as needed

- process in batches until smooth; season to taste

Fava Bean Falafel: 04.15.2011

2011-04-14T16:23:00.000-07:00

2 lbs blanched & peeled favas
1/2 cup chopped cilantro
1/2 cup chopped mint
2 tsp cumin
1 tsp cayenne
2 thai bird chiles, sliced thin
3 Tbsp microplaned lemon zest
4 tsp flour
salt & black pepper to taste

- thoroughly grind all ingredients except flour in food processor
- add flour and knead briefly to combine

Ham Broth for Scallops: 04.15.2011

2011-04-14T14:48:00.000-07:00

3ea Vidalia onions, sliced
1 bunch celery, chopped
1/2 bunch thyme
1 boneless ham, sliced 1/4"
1/4 cup toasted garlic
1/2 lb butter
2 gallons chicken stock
1 tsp worcestershire sauce

- sweat onions, celery and thyme in butter until softened
- add remaining ingredients and simmer until it tastes like ham
- strain and eat ham for family meal

Dressing for Fresh Garbanzo Salad: 04.14.2011

2011-04-14T14:04:00.000-07:00

2 cups firmly packed parsley leaves
1 cup firmly packed mint leaves
1/2 cup oregano leaves
3 Tbsp rinsed capers
6 cloves garlic
5 anchovy fillets
1 Tbsp dijon mustard
1 Tbsp chile flakes
1 Tbsp salt
2 tsp cumin
1 tsp black pepper
2 cups olive oil
1/4 cup sherry vinegar
1/4 cup lemon juice

- puree in blender

Goat Cheese Fonduta

2011-02-19T10:43:00.000-08:00

3 qts heavy cream
2 qts half & half
10 lbs chevre
1 lb parmigiano
1 cup garlic cloves
2 Tbsp salt
2 tsp white pepper
1 can truffle peelings w/ juices, minced

- bring all ingredients except truffle to slow simmer, stirring often
- cook until garlic softens completely, then strain through chinois
- stir in truffle and adjust seasoning if necessary

Port Syup

2011-02-19T10:37:00.000-08:00

1 btl tawny port
1 cup huckleberry compote
2 sprigs rosemary
2 shallots, sliced

- reduce by half

Thai Curry Sauce

2011-02-12T10:13:00.000-08:00

1/3 cup grapeseed oil
8 oz red curry paste
4 Tbsp brown sugar
2 Tbsp salt
196 oz coconut milk
6 oz bourbon vanilla bean caramel sauce
2 bunches cilantro

- saute the curry paste, brown sugar and salt in the oil over high heat until very fragrant, stirring constantly
- add coconut milk and caramel and whisk to combine
- puree with cilantro in blender

Enough Marinade for 1 Cooked Pork Belly

2010-12-11T12:38:00.000-08:00

1 qt strained hong shao braising liquid
2 cups cornstarch

- after pork belly has cooled overnight, combine the above ingredients and return the diced pork belly to this mixture

Hong Shao Finishing Sauce: 12.10.2010

2010-12-11T12:35:00.000-08:00

20 ea shallots
10 cloves garlic
6 bird chiles
4" piece ginger, peeled and sliced
1/2 cup chopped cilantro stem
2 pods star anise
1/2 cup grapeseed oil
2 cups sake
1 cup sherry
1 cup ketjap manis
1 can Lyle's Golden Syrup
3 gals chicken stock

- pulse first 6 ingredients in food processor
- over medium heat, sweat above ingredients in oil until very fragrant, stirring often - about 3 minutes
- add sake and sherry and reduce by half
- add ketjap and golden syrup and reduce to a syrup
- add chicken stock and bring to a simmer; reduce by half
- strain through chinois

Jasmine Rice Congee for Salmon: 12.10.2010

2010-12-09T15:13:00.000-08:00

2 qts jasmine rice
18 qts water
1 kg red miso
2 cups sake
additional water as necessary

- soak rice in cold water for 2 hours; drain
- combine rice and water in really big pot; bring to simmer
- cover and lower heat to as low as you can manage
- cook to proper consistency
-combine miso, sake and additional water to reach sauce consistency; stir into rice and cool

Hong Shao Pork Belly: 12.11.2010

2010-12-09T10:02:00.000-08:00

1 whole berkshire pork belly, peeled if necessary - about 7 lbs
3/4 cup grapeseed oil
3/4 cup sugar (plain, granulated sugar)
3/4 cup chinese rice wine (or equal parts sake and sherry)
clear stock to cover
5-inch piece of ginger, sliced
5 ea star anise pods
5 ea thai bird chiles
2 ea cinnamon sticks
salt, soy sauce and additional sugar to taste

- boil pork belly 4 minutes and chill until cool enough to handle
- cut pork into 1-inch cubes
- melt sugar in oil over medium heat - about 3 minutes
- raise the heat and allow the sugar to caramelize slightly
- add pork belly cubes and gently brown in this mixture
- add rice wine, cook briefly, then add remaining ingredients
- simmer over medium-low heat for about 45 minutes, stirring gently as needed to prevent burning
- raise heat to medium-high and continue to cook 10 minutes
- check for doneness - pork should be tender and luscious
- remove pork from pan and continue to simmer sauce until thickened
- adjust seasoning with salt, soy sauce and additional sugar as necessary

Butternut Puree for Arancini: 11.12.2010

2010-11-13T11:07:00.000-08:00

10 lbs butternut squash flesh, diced
2 large spanish onions, diced
leaves from 4 sprigs rosemary
2 Tbsp salt
1 1/2 cups rendered pancetta fat
2 qts chicken stock
2 1/2 cups brown sugar

- toss together first 5 ingredients and roast in a moderate over for 45 minutes
- transfer to saucepan and add chicken stock and sugar
- simmer until squash falls apart, then puree thoroughly in blender
- adjust seasoning with additional salt if necessary

Sauce for Steak au Poivre: 11.12.2010

2010-11-13T10:51:00.000-08:00

5 lbs lean beef, cubed
small amount of oil or tallow
2 ltrs cognac
6 cups sliced shallots
2 Tbsp sugar
3 gallons beef reduction
salt as needed
goat's milk butter as needed

- thoroughly brown the beef in the oil or tallow over high heat
- add cognac, shallots and sugar, scraping the browned bits from the pan (careful of the flames)
- reduce heat to medium and simmer until most of the liquid has evaporated
- add stock and reduce to near sauce consistency; taste and add salt as needed
- to order, reduce about 2 oz to sauce consistency and mount with 1 Tbsp goat's milk butter

Dos Aliolis for Patatas Bravas

2010-11-11T14:06:00.000-08:00

Tomato Alioli

2 peeled tomatoes
5 cloves roasted garlic
1 Tbsp smoked paprika
1 Tbsp shichimi togarashi
6 ea poached eggs
grapeseed oil as needed
salt and pepper to taste

- puree first 5 ingredients
- with blender running, drizzle in oil to desired consistency; adjust seasoning with salt and pepper

Garlic Alioli

1 cup roasted garlic
6 ea poached eggs
grapeseed oil as needed
salt and pepper to taste

- puree garlic and eggs
- with blender running, drizzle in oil to desired consistency; adjust seasoning with salt and pepper

Mushroom Juice Sortalaise for Epic.Pot.Roast: 11.05.2010

2010-11-10T11:36:00.000-08:00

4 lbs lean beef, cut into cubes
small amount of oil
4 btls red wine***
7 cups herb-roasted shallots
2 gallons mushroom juice
2 gallons beef reduction

- over high heat, thoroughly brown the beef in the oil, stirring as necessary
- add wine and shallots; reduce by 90%
- add mushroom juice and beef reduction; reduce by half
- strain through chinois and degrease
- to serve, reduce 3 ounces by a third and mount with 2 Tbsp butter

*** wine for cooking purposes must be good enough quality to drink - perhaps not one that you would seek out, but at least one that you wouldn't refuse to wash down the hummus at an art opening

Nuocamole

2010-11-06T10:55:00.000-07:00

My great uncle, Tio Diego, was once a celebrated luchador in Colonia Doctores, Mexico City. That was before he emigrated to the United States, earned his citizenship, and eventually, felt duty-bound to defend this great nation against the red peril of the Viet Cong. And that was all before he fell in love. In April of 1975, Phuong Rincon became my great aunt, and her brand of Vietnamese-Mexican fusion cuisine has forever changed the way I think about food. Tia Phuong, this one's for you.

6 ripe avocados, chopped
2/3 cup chopped peanuts
1 bunch scallions, white part only, sliced thin
1 Jimmy Nardello pepper, seeded and minced
1 Thai bird chile, seeded and minced
3 Tbsp minced spearmint
2 Tbsp minced basil
2 Tbsp minced cilantro
1 Tbsp salt
juice of 2 limes
1/4 tsp fish sauce

- thoroughly combine all ingredients

Avocado Cube, Take 1 for Sashimi: 11.05.2010

2010-11-04T15:00:00.000-07:00

Onion Juice

1 lb red onion, chopped
2 1/2 cups water
2/3 cup fresh squeezed (duh) lemon juice
1/4 cup salt
10 sheets gelatin bloomed in cold water

- puree everything except gelatin in blender and strain through chinois
- heat strained liquid to a simmer and whisk in gelatin; keep hot

The Cube (makes 60)

flesh from 12 avocados, rough chopped
1 bunch cilantro, rough chopped
reserved hot onion juice mixture

- working in 2 batches, puree avocado and cilantro with reserved hot onion juice mixture
- immediately set in cube molds prepared with pan release
- spray tops with pan release and cover; refrigerate overnight

Carolina She Crab Vichyssoise

2010-11-03T15:05:00.000-07:00

This is in no way an authentic recipe and is not meant to represent a state or its citizens; the opinions expressed are those of the authors of articles of this website and do not necessarily state or reflect the views of the state of South Carolina. Publication on this website should not be considered an endorsement. The state of South Carolina and its employees do not express or imply any warranty or assume any legal liability or responsibility for the accuracy, completeness or usefulness of any information on this website. The state of South Carolina will not be held liable for any direct or indirect loss or damage arising under this disclaimer or in connection with our website. By using our website, you accept this disclaimer in full.

4 qts half & half, plus more as necessary
4 ea 40ct idaho potatoes, peeled and diced

3 cups diced leeks
2 cups diced red peppers
2 cups diced celery
1 cup diced onion
3 Tbsp butter
3 Tbsp vegetable oil
1 Tbsp old bay seasoning
2 tsp salt
1 cup sherry
white pepper as needed
4 lbs maine crab meat

- begin by bringing potatoes and half & half to a simmer
- meanwhile, sweat the leeks, peppers, celery, onion, old bay and salt in the butter and oil over low heat until softened
- add sherry and reduce by half; puree in blender and add to potato/cream mixture
- simmer potato mixture until potatoes are falling apart
- strain and reserve half & half
- pass strained potato mixture through food mill and return to half and half
- pass this new mixture through a chinois and allow to cool
- adjust seasoning with salt and white pepper, and adjust consistency with additional half & half if necessary
- fold in crab meat

Pickled Cauliflower for Pork Belly: 11.05.2010

2010-11-03T14:16:00.000-07:00

7 cups water
7 cups cider vinegar
1 spanish onion, sliced
1 bulb garlic, halved across the equator
1/2 bunch thyme
5 Tbsp salt
4 tsp coriander
4 tsp peppercorn melange
1 Tbsp dry mustard
2 tsp chile flakes
2 tsp turmeric
1 tsp celery seed
2 bay leaves
2 pods star anise
cauliflower parisiennne as needed

- bring all ingredients minus cauliflower to a boil, lower heat and simmer 15 minutes
- pour mixture over cauliflower and chill overnight

Pickled Apple Sauce Base for Scallops: 10.22.2010

2010-10-23T11:02:00.000-07:00

Perhaps you are the pickled one.

Pickled Apples
2 cups cider vinegar
1 cups water
1 cup sugar
1 cinnamon stick
6 cardamom pods
1/2 tsp coriander seed
1/2 tsp mixed peppercorns
10 honeycrisp apples, cut into brunoise

- bring all ingredients but apples to a simmer, remove from heat and cool slightly
- add apples and set aside 1 hour
- remove apples from liquid and vacuum seal at 75 psi for at least 1 hour

Sauce
6 cups fresh apple juice
1 cup heavy cream
3/4 cup pickled apples (recipe above)
1/4 cup minced candied ginger

- reduce a la minute and mount with butter

Saffron Stewed Tomato Sauce for Halibut: 10.22.2010

2010-10-23T10:42:00.000-07:00

Some of you may notice that this bears an uncanny resemblance to the Spanishy something or other from the past - that is if you existed outside the confines of my mind, but really I'm just talking to myself.

1 cup olive oil
2 qts sliced onions
4 links chorizo, peeled and chopped
4 qts peeled, seeded and diced tomatoes, juices reserved
4 Tbsp salt
2 Tbsp pimenton
1 tsp pepper
1/2 cup sherry warmed with 1 Tbsp saffron
3 cups strained tomato juices
1/4 cup cabernet vinegar

- sweat the onions and chorizo in the olive oil over medium heat until the onions soften
- add tomatoes, salt, sherry w/ saffron, pepper and pimenton
- cook over high heat, stirring often, for 5 minutes
- add remaining ingredients and simmer 45 minutes to and hour; adjust seasoning if necessary
- puree in blender until smooth

Quote Unquote Brandade

2010-10-23T10:31:00.000-07:00

This really isn't brandade per se, but that's what I'm calling it

and there's nothing any of y'all can do about that.

5 oz olive oil
2 bulbs garlic (about 20 cloves), cloves peeled and smashed lightly
2 lbs halibut and/or swordfish, diced
2 qts tater tots, fried
2 tsp pimenton dulce
4 oz chardonnay
1 oz sherry
4 Tbsp gremolata
salt and pepper to taste

*** season as you go***

- warm the garlic in the olive oil over low heat until light golden
- add fish and saute 5 minutes, stirring often
- add fried tater tots and saute 5 minutes, stirring often
- add wines and stir until evaporated
- remove from heat and stir in gremolata; season to taste
- pulse in food processor until well chopped

New Vinaigrette for Green Salad: 10.22.2010

2010-10-22T11:56:00.000-07:00

Looks like somebody's been hitting the vinegar.

30 large shallots, rough chopped
1/2 lb chervil
2 bunches chives, chopped
1/2 cup tarragon leaves
3 cups wildflower honey
2 cups dijon mustard
1 cup coarse sel gris
3/4 cup kosher salt
2 Tbsp black pepper
1 gallon plus 2 cups red wine vinegar
6 liters unfiltered Lebanese olive oil
3 liters kalamata olive oil
3 liters grapeseed oil

- process all ingredients except vinegar and oil in robot coupe until thoroughly combined
- transfer to a 5 liter container and using hand blender, blend in vinegar
- slowly incorporate oils while blending until thoroughly combined

Salsa Atole for Salmon: 10.15.2010

2010-10-15T13:07:00.000-07:00

(above paragraph has no relevance, but it's a true story)

1 lg spanish onion, minced
8 cloves garlic, minced
4 Tbsp butter
2 Tbsp smoked Maldon sea salt
1 Tbsp turbinado sugar
3 qts chicken stock
1 qt half & half
2 cups maseca

- sweat onions and garlic in butter until soft
- add salt, sugar and chicken stock and bring to boil
- add half & half and return to boil; reduce heat to low simmer
- whisk in maseca bit by bit until incorporated
- transfer to a double boiler and cook 20 minutes; keep warm

Pepita-Chard Mole for Salmon: 10.15.2010

2010-10-15T11:34:00.000-07:00

As a child in rural Mexico, I lived with my dearest Abuelita on a chard and pumpkin farm, and I'll never forget this recipe, passed down through generations. Usually we'd reserve this sauce for braised chicken thighs and a nice cool glass of Coca Cola made with real sugar.

4 qts packed chard leaves and stems
1/4 lb cilantro
6 cups pumpkin seeds
8 cloves garlic
1 large onion, chopped
4 Tbsp salt
1 1/2 tsp black cumin
1 gallon chicken stock
2 cups seasoned beef tallow from confit

- working in batches, thoroughly puree together all ingredients except beef tallow; set aside
- heat beef tallow over high heat; add puree and reduce heat to low
- cook slowly for 20 minutes, whisking often; adjust seasoning if necessary

Cider Reduction Base for Scallop Sauce: 10.01.2010

2010-09-30T18:17:00.000-07:00

When I was a child in rural Maine, me and my gran' pappy would crush them apples ain't headed for market with our own god-given toes, and wouldn't you know it, the cider tasted like crap.

1 gallon apple cider
1/4 cup molasses
2 tsp black peppercorns
4 sprigs thyme
2 sprigs rosemary

- bring all to a simmer and reduce by half; strain through cone filter

Caponata Sorta

2010-09-30T14:54:00.000-07:00

As a child in Sicily, Sundays were very special to me as every third Sunday my nonna would whip up her toothsome take on this southern classic.

To plump the raisins:

6 cups cider vinegar
6 cups water
3 cups sugar
2 cups green or golden raisins

- combine all ingredients and bring to a simmer
- allow to cool and remove raisins; reserve vinegar for another use

Caponata

The Eggplant:
2 qts diced eggplant, cut the size of actual dice, unless you're into Dungeons & Dragons in which case your dice are pretty weird, you have to admit
1 Tbsp salt
flour as needed prepared as 20:1 ratio of flour to smoked paprika
egg/milk mixture for breading as needed
pureed panko/potato flake mixture for breading

- salt the diced eggplant and set aside 1 hour; rinse and pat dry
- bread the eggplant by dredging in flour, then egg mixture and finally breadcrumb mixture
- deep fry eggplant @ 350 until golden and cooked through; season with salt

The Onions:
2 very large red onions sliced in thirds
extra virgin olive oil as needed
salt as needed

- rub the onion slices with oil and salt and grill until cooked through
- cut into dice by slicing a tic-tac-toe pattern in each slice; combine with eggplant

The Tomatoes:
2 qts peeled, seeded and chopped tomatoes
8 cloves garlic, sliced thin
1 cup xv olive oil
1/2 cup reserved vinegar from raisins combined with 1/2 cup honey
2 Tbsp salt
2 tsp smoked paprika
1 tsp black pepper

- warm the oil and garlic over medium heat until garlic is golden; immediately add tomatoes
- add vinegar/honey mixture, salt, paprika and pepper and simmer 45 minutes
- combine tomato mixture with eggplant mixture

The Rest:
reserved raisins
2 Tbsp drained capers
reserved eggplant/onion/tomato mixture
salt and pepper to taste

- combine all ingredients and season to taste; allow to sit overnight before serving

Gazpacho Relish for Fluke Sashimi: 07.23.2010

2010-07-23T13:06:00.000-07:00

2 ea red peppers, torched, peeled and diced
2 ea yellow peppers, torched, peeled and diced
2 lbs tomatoes, torched, peeled, seeded and diced
2 ea english cucumbers, peeled, seeded and diced
1 ea red onion, small dice
1 ea chile serrano, microplaned from outside inward - avoid the membrane
1 clove garlic, microplaned
zest from one lime, microplaned
3 Tbsp sliced chives
2 Tbsp minced chervil
1 Tbsp minced tarragon
4 Tbsp olive oil
2 tsp sherry vinegar
salt, sugar and white pepper as needed

- combine first 8 ingredients and season liberally with salt and sugar. Set aside for 2 hours
- strain off liquid and reserve. Gather vegetable mix in cheesecloth and squeeze off as much liquid as possible. Add this liquid to previously reserved liquid.
- process remaining vegetable mix in robot coupe, scraping down the sides as necessary until evenly minced.
- remove from robot coupe and squeeze in cheesecloth again, saving the liquid.
- add remaining ingredients to squeezed vegetable mixture; taste and adjust seasoning.
- strain remaining liquid through cone filter and add to tomato water.

Salsa Verde for Beef Cheek Gyros: 07.16.2010

2010-07-22T10:47:00.000-07:00

1 1/2 cups packed chopped lovage
1 cup packed chopped parsley
1 cup chopped garlic chives
1 cup blanched almonds
1/2 cup packed oregano leaves and buds
10 cloves garlic
zest of 4 lemons (microplaned)
4 cups olive oil

- puree in blender

Chive Panna Cotta for Sashimi: 07.09.10

2010-07-08T16:47:00.000-07:00

3/4 lb chives, chopped and blanched
1/4 lb chives, chopped
2 cups half/half
1 qt heavy cream
2 tsp agar agar
1/2 tsp madras curry powder
1/4 tsp white pepper
salt to taste
pan spray and truffle oil as needed

- puree chives with half/half; strain through chinois
- combine chive puree, cream, agar, curry, pepper and salt to taste over low to medium heat,stirring often until it reaches a low simmer; remove to a pitcher
- meanwhile, spray 24ea 3.5oz cups with pan release; drizzle a small amount of truffle oil in each
- divide chive cream between plastic cups (about 2.75oz each); place on level surface and chill

Dressing for Steak Tartare: 06.25.2010

2010-06-25T11:20:00.000-07:00

In Robot Coupe:

4 c diced red onion
1 cup chopped parsley leaves
3 cloves garlic
zest of 2 lemons

- process until minced scraping down the sides of the bowl often; set aside

In blender:

1 1/2 cups mushroom juice
1/2 cup salty butter
1/2 cup ketchup
2 tsp worcestershire sauce
1/4 tsp Tabasco
1 Tbsp English dry mustard

- process until smooth, remove and add minced ingredients from robot coupe.

Spinach Tortelloni Filling for Halibut: 05.14.10

2010-05-13T16:48:00.000-07:00

6 cups blanched spinach
2 cups caramelized onions
3/4 cup olive oil
1/2 cup mascarpone
1 Tbsp salt

- combine all in food processor (in batches)

Orange Dressing for Cheeks: 05.14.10

2010-05-13T16:45:00.000-07:00

1/2 cup fresh orange juice
1/4 cup cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp salt
1 cup olive oil

whisk the first five ingredients to combine; whisk in oil

Arugula Chimichurri for Beef Cheeks: 05.14.10

2010-05-13T16:40:00.000-07:00

2 cups olive oil
4 Tbsp lemon juice
2 Tbsp cider vinegar
8 cups tightly packed baby arugula
3 cloves garlic
1 Tbsp salt
1/2 tsp togarashi

- thoroughly blend all ingredients

Gordita Dough for Soft Shells: 05.14.10

2010-05-13T16:35:00.000-07:00

16 cups maseca
1 1/2 cups salty butter, room temperature
2 Tbsp salt
1 Tbsp pimenton
8 cups hot water

- crumb butter and maseca with salt and pimenton
- work in water until smooth
- form small balls of dough and press with a fork of textured meat pounder to desired thickness
- deep-fry until done

Horseradish Cream for Salmon Salad: 05.14.10

2010-05-13T16:31:00.000-07:00

4 cups sourcream
1 1/4 cup water
5 Tbsp lemon juice
1 tsp worcestershire sauce
3/4 cup horseradish
1/2 cup minced dill
5 tsp salt
1/2 tsp white pepper

- combine all thoroughly

Mushroom Stew for Scallops: 05.14.10

2010-05-13T16:27:00.000-07:00

12 cloves garlic, sliced thin
1 cup olive oil
6 lbs hen o' the woods, cleaned and torn into bite-size pieces
8 cups dried morels reconstituted in hot mushroom juice 20 minutes
2 tbsp salt
3/4 tsp white pepper

- saute the garlic in the olive oil until it just begins to brown
- add hen of the woods mushrooms and saute, stirring often 8 minutes
- remove morels from liquid and rouch chop; add to pan
- strain morel liquid and add to pan
- season with salt and white pepper
- to serve, mount with butter to sauce consistency, add minced chervil and chives and fresh favas

Seasoned Cream for Halibut Nutmeg Sauce: 05.14.10

2010-05-13T16:18:00.000-07:00

5 oz oil
4 cups sliced shallots
8 garlic cloves, smashed
1/2 bn thyme
2 Tbsp salt
1 bay leaf
1 btl white wine
2 qts chicken stock
6 qts cream

- sweat the shallots, garlic, thyme and salt in the oil until soft
- add wine and bay leaf; reduce dry
- add chicken stock; reduce by half
- add cream; reduce by third; strain

Berkshire Ham Hock & Shrimp Broth for Crabcake: 05.14.10

2010-05-13T16:10:00.000-07:00

1 cup canola oil

8 cups thin sliced red onion
8 cups diced celery
8 cups clean button mushrooms
4 qts shrimp peelings
1/2 bunch thyme
2 Tbsp salt
1 bay leaf
1 cup amontillado sherry
12 smoked ham hocks

12 qts water

s/p as necessary

- sweat the vegetables in the canola oil, stirring often, for 15 minutes
- add shrimp, thyme, salt and bay leaf; continue to cook 10 minutes

- add sherry and cook 5 minutes

- add ham hocks and water; simmer 8 hours, skimming as necessary
- adjust seasoning
- when ham hocks cool, pick the meat and reserve for service

A Nice Little Salad Dressing for Greens that go with Goat Cheese 5.14.10

2010-05-12T14:09:00.000-07:00

2 shallots, minced
1 Tbsp salt
1/2 tsp black pepper
3 Tbsp maple syrup
1 Tbsp dijon mustard
1 Tbsp mayonnaise
12 ounces sherry vinegar
4 ounces agridulce cabernet vinegar
7 cups walnut oil

- whisk everything but oil to combine thoroughly
- whisk in oil (if you are a pansy you can do this in an electric machine)

Honeyed Soy for Scallops: 04.16.2010

2010-04-16T17:45:00.000-07:00

2 1/2 cups soy sauce
1 jar (14.1oz) orange blossom honey
2 Tbsp olive oil
xanthan gum as needed

- whisk together all ingredients, adding x-gum as needed until you reach proper consistency
- strain through chinois

Potato Gratin for Steak au Poivre: 04.16.2010

2010-04-16T17:35:00.000-07:00

4 gallons sliced potatoes, 1/4" thickness
salt, pepper and oil as needed
5 lbs grated cheddar or combination of cheddar and gruyere
6 spanish onions, sliced thin
3 cups shaved sopressata
1 bunch rosemary, minced
1 bunch thyme, minced
1/2 lb butter
1/2 cup oil
3 qts heavy cream
salt to taste

- toss potatoes with oil, salt and pepper and divide between roasting pans in a somewhat thin layer
- roast until just cooked; cool, combine and add cheese
- meanwhile sweat onions, sopressata and herbs in the butter and oil until soft; season as you go
- add cream and bring to a boil; remove from heat and allow to cool somewhat
- combine cream mixture with potatoes and cheese and divide between 3 hotel pans lined with parchment
- cover and bake 2 hours; chill overnight

Peruvian Dressing for Potato Salad: 04.16.2010

2010-04-16T17:20:00.000-07:00

2 poached eggs
juice of 2 lemons
1 cup loosely packed cilantro leaves
2 Tbsp chopped mint
1 serrano chile, seeded and de-ribbed
1 Tbsp salt
1 1/2 cups grapeseed oil

- blend first six ingredients thoroughly
- then gradually incorporate oil while blender is running

Passion Fruit Ponzu for Sashimi: 03.05.10

2010-03-06T12:50:00.000-08:00

2 cups passion fruit sorbet

2 cups soy sauce

1 cup water

1/2 cup rice vinegar

- combine all

Dressing for Beet Salad

2010-02-25T17:06:00.000-08:00

2 oz Forum cabernet vinegar
1 Tbsp Dijon mustard
2 tsp Italian Honey
2 tsp Maldon salt

- whisk to combine; this will dress 1 case of baby beets

Minty Cuke & Yogurt Mousse

2010-02-25T16:58:00.000-08:00

1/2 cup water
1 1/2 cups pcked spearmint leaves
1 English cucumber, washed and diced
1 clove garlic
3 Tbsp Maldon salt
35.3 oz container of Fage yogurt
xanthan gum as needed

- thoroughly blend first 5 ingredients
- add yogurt and combine thoroughly; remove half this mixture
- at highest speed, add xanthan gum, bit by bit, to achieve desired consistency; remove
- repeat with remaining mixture

Pineapple-Bourbon BBQ Sauce

2010-02-25T16:52:00.000-08:00

1 liter bourbon
2 qts cider vinegar
1 cup molasses
1 cup prepared coffee
7 cups brown sugar
15 oz organic ketchup
3/4 cup tomato paste
3/4 cup honey
3 Tbsp kosher salt

2 Tbsp Sriracha

2 pods star anise

1/2 tsp vanilla powder

minced pulp from 3 pineapples

- combine all ingredients in a large, nonreactive saucepan and bring to a boil, stirring often

- reduce heat and simmer one hour, stirring occasionally

- puree and strain through chinois

Prosciutto Base for Espuma: 2.12.10

2010-02-13T11:31:00.000-08:00

1 lb prosciutto trimmings
1/4 lb diced bacon
1 bulb garlic
1 stalk celery
1 onion, sliced
1 bay leaf
water as needed
6 cups whole milk
4 Tbsp soy lecithin
salt and white pepper to taste

- add everything to saucepan except milk, lecithin, salt and pepper and render fat from prosciutto and bacon in water to cover as needed, replacing water when pan goes dry
- drain remaining fat and add milk; cook at the lowest heat possible for 45 minutes
- strain through filter cone, return to clean saucepan and whisk in soy lecithin while warm
- strain through chinois and chill

Vanilla Steeped Raisins

2010-02-13T11:13:00.000-08:00

3 lbs golden raisins

1 vanilla bean, split and scraped

1/2 cup white wine

1/4 cup brandy

water to cover

- combine all in a heavy saucepan and simmer 5 minutes

- cool in liquid

Smoked Shrimp Chowder: 2.12.10

2010-02-13T11:07:00.000-08:00

Mmmm, these guys can't get enough of this!

oil as needed
6 ea large spanish onions, large dice
6 ea chayote, medium dice
1 bunch celery, medium dice
2 cups sake
3 qts heavy cream
2 lbs smoked shrimp
leaves picked from 1 bunch thyme
4 cups diced potatoes
salt and white pepper to taste

- sweat onions in canola oil until soft
- add chayote and celery and continue to sweat 10 minutes
- add sake and reduce
- add cream, smoked shrimp and thyme and simmer 20 minutes
- add potatoes and continue to cook until potatoes are just cooked through
- season throughout process

Curry for Chevre Croquettes: 2.12.10

2010-02-13T10:51:00.000-08:00

10 lbs peeled butternut squash, medium dice, roasted with oil, salt & pepper
3 large spanish onions, medium dice
1 1/2 cups toasted pinenuts
1 1/2 cups vanilla steeped raisins
1 cup brown sugar
3 Tbsp microplaned ginger
3 Tbsp madras curry powder
1 bunch cilantro, chopped
salt to taste
1/3 cup canola oil

- sweat the onions in canola oil until soft
- add nuts, raisins and curry powder and saute 2 minutes
- add remaining ingredients minus cilantro and cook 15 minutes
- remove from heat and stir in cilantro

Mascarpone Mousse for Smoked Salmon Burrata

2010-01-16T10:59:00.000-08:00

3 cups mascarpone
1 cup heavy cream
1/2 cup ricotta
5 sheets gelatin, bloomed in cold water
zest of 2 lemons
2 cloves garlic, microplaned
1 shallot, minced
1 Tbsp minced chervil
1 3/4 tsp salt
1/2 tsp white pepper
3 cups whipped cream seasoned to taste with salt and white pepper

- combine all ingredients except gelatin and whipped cream in a saucepan over low to medium heat
- melt mascarpone and ricotta completely and continue to cook 10 minutes; whisk in gelatin
- strain through chinois into mixing bowl and whip on medium high speed 30 minutes
- fold in whipped cream and chill until use

Stuffing for French Onion Dumplings: 11.06.09

2009-11-06T11:29:00.000-08:00

3 lbs cooked meatloaf mixture
3 lbs grated gruyere
3 lbs caramelized onions

- combine thoroughly

Buckwheat Spaetzle for Halibut: 11.06.09

2009-11-06T10:36:00.000-08:00

4 cups sour cream
12 eggs
1 Tbsp dijon mustard
2 Tbsp salt
1 tsp white pepper
3 1/2 cups flour
1 1/2 cups ground buckwheat

- combine all ingredients and push through a perforated hotel pan into another hotel pan of barely simmering water
- remove as they float to ice water and toss with vegetable oil to prevent sticking

Mushroom Mousse for Sashimi: 11.06.09

2009-11-06T10:11:00.000-08:00

1 cup mushroom juice (from roasted mushrooms)
1 cup heavy cream
1 tsp agar agar

- bring juice and cream to a simmer; whisk in agar agar and cook on low heat 5 minutes
- strain through chinois into bowl inserted in ice bath
- whisk vigorously until cool and transfer to pastry bag

Herb Crust for Halibut: 11.06.09

2009-11-05T18:05:00.000-08:00

4 cups semolina
1 lb chervil
mixed herb puree in oil

- thoroughly incorporate chervil into semolina in food processor
- remove and pass through tamis
- season halibut, brush with herb puree and dust with semolina crust - cook gently

Cherry Sauce for French Onion Dumplings: 11.06.09

2009-11-05T18:03:00.000-08:00

2 Tbsp butter
5 cups peeled, parcooked pearl onions
3 cups strained brandied cherries
1 1/2 cups brandy from cherries

4 1/2 cups veal reduction
4 1/2 cups chicken stock

butter, salt and parsley as necessary

- gently saute the pearl onions in the butter until they begin to color
- add cherries and cherry brandy; flame and reduce by half
- add stocks and lightly simmer, skimming as needed, for 5 minutes
- to order, mount a 2oz ladle of this sauce with 2 Tbsp butter and 2 tsp chopped parsley

Dough for French Onion Dumplings: 11.06.09

2009-11-05T17:57:00.000-08:00

9 cups Wondra flour plus additional as necessary
4 1/2 cups potato flakes
12 oz grated gruyere
1/4 cup salt
9 cups boiling water

- in robot coupe process first four ingredients; remove to mixing bowl
- add water to flour mixture and incorporate completely
- form balls, then patties of this dough using additional flour as necessary to keep from sticking

Pickled Mushrooms for Sashimi: 11.06.09

2009-11-05T17:52:00.000-08:00

6 lbs tronpet royale mushrooms, trimmed and sliced 1/8"
3 qts red wine vinegar
1 qt soy sauce
1 qt caramelized onions
1 cup salt
1/2 cup dijon mustard
1/2 cup honey
2 bunches thyme
1 bunch basil
1 bunch tarragon

- bring vinegar and soy sauce to a boil, reduce heat to simmer and add remaining ingredients minus mushrooms
- simmer 10 minutes, strain and pour over mushrooms in a non-reactive container
- cover mushrooms with a plate to keep them submerged
- to serve toss mushrooms with olive oil and minced herbs

Tomato-Olive Stew for Scallops: 10.30.2009

2009-10-30T10:31:00.000-07:00

1 cup olive oil
2 1/2 cups small diced red onion
1 cup small diced, peeled celery
4 cloves garlic, minced
2 Tbsp salt
1/4 tsp rosenthal pepperoncino

- sweat above ingredients, covered, for 10 minutes

Add:

8 cups minced tomato pulp from pio angelini
4 qts strained fresh tomato juice

- bring to boil, lower heat and stew for 45 minutes
- stir in 3 Tbsp powdered gelatin bloomed in 12 ounces cold water
- remove from heat, allow to cool, then add:

1/2 cup agridulce cabernet vinegr
2 cups chopped taggiasche olives
1 cup basil chiffonade

Smoky Saffron Mousse for Scallops: 10.30.2009

2009-10-30T10:20:00.000-07:00

1 cup amontillado sherry
4 shallots, sliced thin
4 cloves garlic, smashed
2 tsp saffron
1 tsp turmeric
1 qt cream
4 tsp salt
4 tsp smoked paprika
1 1/2 cups falconero olive oil
1/2 tsp xanthan gum
1/2 tsp agar agar

- reduce first 5 ingredients until almost completely dry
- add cream and bring to a simmer; reduce heat and cook 10 minutes
- remove to blender, add remaining ingredients bit by bit to emulsify; keep warm

Mushroom Spumante for Scallops: 10.16.2009

2009-10-15T18:22:00.000-07:00

2 cups juice from roasted mushrooms
1 tsp organic truffle oil
1/2 tsp soy lecithin powder
1/4 tsp xanthan gum

- heat ingredients together gently until emulsified
- using immersion blender, make bubbles. Whoopee!

Fresh Corn 'Polenta' for Halibut: 10.16.2009

2009-10-15T18:18:00.000-07:00

2 qts shredded corn and its milk
1/4 lb Plugra
1 Tbsp salt
1 Tbsp sweet smoked paprika

- melt butter over low heat and add remaining ingredients
- raise heat and stir very often for 12 minutes; cool

Pumpkinseed Sauce for Halibut: 10.16.2009

2009-10-15T18:15:00.000-07:00

6 jalapeños, charred, peeled, seeded and ribs removed, diced
1 large onion, sliced thin
1/4 cup olive oil
2 cups roasted/salted pumpkin seeds
1 cup roasted garlic cloves
6 cups chicken stock
3 cups packed pea tendrils
salt and pepper to taste

- sweat jalapeños and onions in olive oil until onions are soft
- add pumpkin seeds and garlic cloves and stir to coat; saute 5 minutes
- add stock and bring to a rolling boil; boil 5 minutes
- remove from heat, add pea tendrils and puree thoroughly in blender

Truffle Tomolive Aioli for Sole: 10.02.09

2009-10-01T18:48:00.000-07:00

2 cups Pio's tomatoes, peeled, seeded and chopped
1 cup pitted taggiasche olives in oil
2 tbsp gremolata
1 tsp rinsed capers
1/2 tsp smoked paprika
fresh ground pepper
1 qt poached egg mayonnaise made with blanched lettuce, neutral oil and truffle oil

- process all ingredients but mayonnaise in robot coupe
- add mayonnaise and process until thoroughly blended

Caraway-Brown Butter Crumble for Scallops: 10.02.09

2009-10-01T18:32:00.000-07:00

1/4 cup caraway seeds
2 Tbsp fine ground sel gris
1/2 tsp celery seed
1/2 lb Plugra
3 cups tapioca maltodextrin
1 cup fine ground panko

- grind caraway, salt and celery seed together
- dry-toast this mixture in a hot skillet for 1 minute, shaking often
- cut butter into five or six pieces and add to the caraway mixture in the skillet
- melt butter completely and continue to brown over medium-high heat five minutes
- strain through chinois into robot coupe
- with machine running pour in 2 cups maltodextrin and 1 cup panko
- remove from machine to a work bowl and using hands, incorporate remaining cup of maltodextrin
- chill completely and crumble into random small pieces

Deglaze for Scallops: 10.02.2009

2009-10-01T12:22:00.000-07:00

1 1/2 gal water
750ml prosecco
1/2 cup banyuls vinegar
1 cup toasted onion
1 cup toasted garlic
1/2 cup sugar
1 bunch celery, chopped
1 handful thyme
1 handful rosemary
2 bay leaves

- combine all ingredients over medium-high heat and reduce by 1/3. Strain
- for scallops: sear on both sides, then deglaze with 2 oz liquid; reduce, mount with butter and glaze scallops
- remove to towels

Crabmeat Mousseline for Sole: 9.25.09

2009-09-25T12:30:00.000-07:00

2 lbs scallops
4 eggs
2 1/2 oz chervil
1 Tbsp plus 1 tsp salt
2 cups cream
2 lbs crabmeat
fresh ground white pepper to taste

- in food processor puree scallops, eggs, chervil & salt
- with machine running drizzle in cream until fully incorporated
- remove to a mixing bowl and fold in crabmeat
- cook a small amount and taste; season with white pepper
- set aside to chill at least one hour

Lobster Butter for Hollandaise: 9.25.09

2009-09-25T12:27:00.000-07:00

15 ea lobster bodies, carapaces removed and discarded, bodies chopped
4 oz oil
8 oz tawny port
6 oz cognac
1 Tbsp tomato paste
1 tsp salt
2 pods star anise
8 lbs plugra

- in a heavy saucepan lightly brown the lobster bodies in the oil over medium high heat
- turn off heat and add port, cognac and tomato paste; deglaze and stir thoroughly
- add remaining ingredients; turn heat to low and allow to steep 2 hours; strain

Golden Raisins for Sole: 9.25.09

2009-09-24T18:27:00.000-07:00

1 qt golden raisins
1 1/2 cups turbinado sugar
1/2 cup dry mustard
1 tsp turmeric
2 qts water
1 cup amontillado sherry

- combine all ingredients in a heavy saucepan
- bring to a boil and simmer ten minutes, whisking to dissolve dry ingredients
- chill overnight

Milled Fresh Tomatoes for Crabcake: 9.25.09

2009-09-23T15:34:00.000-07:00

Pio Angelini's tomatoes as needed, peeled, seeded & chopped
salt as needed
sugar as needed
olive oil as needed
xanthan gum as needed

- 1 day in advance, season tomatoes liberally with salt and conservatively with sugar, tossing to coat; set aside 4 hours
- per 1 qt chopped tomatoes, toss with 3/4 cup olive oil; set aside overnight
- thoroughly pass through food mill and remove to double boiler
- heat to 115 degrees and gently whisk in 1/4 tsp xanthan gum per 1 qt puree
- remove from heat and chill

Salsa Verde for Celery Salad: Crabcake 9.25.09

2009-09-23T11:50:00.000-07:00

2 cups firmly packed parsley leaves, minced
3/4 cup packed mix of chervil, tarragon & chives, minced
4 Tbsp rinsed capers, minced
1/4 cup minced shallot
2 Tbsp microplaned lemon zest
4 anchovies, rinsed and minced
1 Tbsp dijon mustard
salt and pepper
2 cups olive oil
2 tbsp red vine winegar

- thoroughly combine all ingredients

Candied Ginger Dressing for Mung Bean Noodles

2009-09-11T12:05:00.000-07:00

2 qts water

1 lb candied ginger

4 Tbsp white miso

1 Tbsp candied lemon zest

1 pod star anise

1 Tbsp mustard oil

1/2 tsp xanthan gum

- bring first five ingredients to a simmer and reduce by half

- whisk in mustard oil, then xanthan gum; reduce to sauce consistency; strain and reserve ginger

(makes about 3 1/2 cups)

Mushroom 'Truffles'

2009-08-27T15:54:00.000-07:00

4 Tbsp butter

1 clove elephant garlic

2 packed cups clean black trumpet mushrooms

2 packed cups chopped portobello stems

3/4 tsp salt

1 Tbsp tawny port

3 cups juice from roasting mushrooms (you don't have this at home. sorry.)

1 tsp agar agar powder (equals 2 Tbsp flakes)

- secure bonbon molds with rubber bands and set in salt so that they are level

- in large saucepan sweat garlic in butter over low heat until very fragrant

- add portobello stems and 1/2 tsp salt; cover and sweat until portobellos are soft - about 8 minutes

- add black trumpet mushrooms and 1/2 tsp salt and continue to cook 8 more minutes

- add port and cook 1 minute

- add mushroom juice and simmer 5 minutes

- strain mushrooms and reserve liquid (2 1/2 cups)

- in a small saucepan bring reserved liquid and agar agar to a simmer, whisking often

- continue to simmer until reduced by 1/4 cup

- while still hot, puree this liquid with mushroom mixture in blender completely

- transfer to sauce funnel and fill bonbon molds; reserve extra liquid - it can be reheated to make a second batch

- chill completely and remove from molds

Chanterelles al Greco

2009-08-27T11:06:00.000-07:00

5 lbs chanterelles

2 cups olive oil

1 large onion, sliced

5 tsp coriander seeds

1 bouquet garni

salt & pepper to taste

2 cups white wine

juice of 4 lemons

water as needed

- clean and trim the chanterelles as necessary; set aside

- in a large saucepan sweat the onion and coriander seeds in the olive oil over medium low heat until onions have softened

- add chanterelles and season with salt and pepper

- add remaining ingredients, adding water, if necessary, just enough to cover

- bring to a full boil, cover and remove from heat

- allow to cool at room temperature, stirring occasionally

- refrigerate overnight before serving

Crazy Good August in New England Pancakes

2009-08-20T10:37:00.000-07:00

Despite the fact that my wife made and froze pancakes yesterday (I didn't know, I swear) and despite the fact that my kids had already eaten breakfast, I was determined to bang out a pancake recipe this morning, which was a challenge to do between loads of laundry, picking up the house and heading over to Karl's Sausage Kitchen in Saugus for obscene amounts of meat. I got smoked bratwursts, beef and tomato sausages, pork sausages, boiled ham, pepper salami, andouille, veal loaf, some other stuff, gummy letters, and German potato salad which I gave to the babysitter. But I digress. Like I said I was determined to come up with the ultimate pancake, to win the title of Ultimate Pancake Cooking Guy or Gal, a position previously held by my father, and probably by yours, too, but I did, and now I am He (I don't mean to say that I am my father - that would be weird). We had these peaches and blueberries from our farm share, and they were begging to be eaten, so who was I to deny them, right?

I love yogurt in pancakes, don't you? I have to apologize in advance to Stonyfield Farm: I only know how to make the trademark logo thingy on my Mac.

Peach & Blueberry Pancakes

(makes 8)

2 eggs

1 cup Stonyfield Farm peach yogurt smoothie

2 Tbsp melted butter

2/3 cup blueberries

2 peaches, peeled and diced

2/3 cup flour

1/2 tsp baking powder

1/4 tsp cinnamon (yay to cinnamon and peaches together)

2 pinches salt

pan spray as necessary

- whisk together eggs, peach yogurt smoothie and butter and set aside

- combine fruit with dry ingredients in a separate bowl

- gently fold fruit/dry ingredient mixture into egg mixture

- heat a nonstick skillet (or 2) over medium heat and coat with pan spray

- using a 2 ounce ladle, pour pancake batter into pan

- cook about 3 minutes per side, then eat them

Not Secret Butter for Steak Applications

2009-08-19T10:08:00.001-07:00

1/4 lb unsalted butter at room temperature

1 Tbsp ultra-reduced beef stock

1 Tbsp Heinz chili sauce

1/2 tsp worcestershire sauce

dash Tabasco

1 tsp minced shallot

1 tsp minced parsley

1/4 tsp black pepper

- combine all thoroughly by preferred method

Dang!

2009-08-18T07:15:00.001-07:00

Scrambled Kirkland Fake Eggs with Yancey's Fancy Buffalo Wing Flavored Cheddar & Applegate Farms Hot Soppressata - Simply Ridiculous