Burrata and Artichoke with fried capers, olive tapenade and reduced balsamic...absolutely delicious!!
Friday, October 7, 2011
Friday, August 19, 2011
Food Porn
Got to work with the amazing Chef Kelsey Henderson last weekend creating these fabulous and delectable treats for a private beach side party in Malibu, Ca. From the show-stopping spicy tuna tartar to the genius fried green tomato BLT's...we created an inspired evening of culinary goodness enjoyed by some of Hollywood's finest!!
grilled crostini with aged gouda and figs, drizzled with truffle infused caramel
spicy tuna tartar resting on a baked wonton, drizzled with black truffle oil and garnished with red amaranth micros
Nectar of The Gods
Nothing quite gets your primal, cro-magnon juices flowing like watching hand to hand combat in the UFC Octagon, while sipping on 3 fingers of The Macallan 15 Fine Oak. Let's call a spade a spade here....it's more American than apple pie!!
Cheers to Johnny D.
Monday, August 1, 2011
Saturday, June 4, 2011
Moules and Clams
What's not to like about moules and clams?? Not only is it fun to say, "MOULES", they're both fun to eat as well. Toss them in a large, deep saute pan and slice up some shallots and fresh herbs, let them swim around in some white wine until they begin to peak out of their shells. Finish it off with a few knobs of butter to balance out the dish and garnish with a handful of fresh chopped parsley...simple and fresh. Now you can really keep it classy and impress your friends, a hot date or even your ex by dropping in a few pinches of saffron into the white wine and let it steep for a bit. Not only does it add a rich, exotic flavor but it gives the dish great color and a little extra flash!
Thursday, June 2, 2011
The Geoduck
Creepy...I know. This beast from the sea, pronounced "gooey duck", is actually a giant clam, also known as a king clam, mud duck or elephant-trunk clam. These creatures are the longest living organisms in the animal kingdom reaching reaching reported ages of over 125-150 years old and weighing in at around 3 pounds, although specimens weighing 15 pounds and over 6 feet in length is not unheard of. So how do you eat this thing you ask? Well there is pretty much only one way to prepare this so that its edible and somewhat appetizing. I prepared a court buillon, which is basically a flavored poaching liquid, starting with water and flavored with lemons, herbs and spices and brought to a simmer. Toss in the Geoduck and let it simmer away for a good 12-15 mins, remove it from the stock pot and let it cool down until you can handle it. Now here is the fun part...the trunk (which is the edible portion you will be enjoying) has a thick membrane or skin that needs to be peeled of before you can eat it...I know this is just getting better and better isn't it! Once that's removed take a sharp knife and slice thin sushi like pieces and garnish with a little lemon juice or cocktail sauce or if you're really brave just "enjoy" it as is. The texture is a little chewy and it doesn't have many redeeming qualities but hey, at least you can say you've tried a very rare mollusk that can go for around $168.00 US per pound in Asia. Bon Appetit!
Administering the lobster his last rights
So for all of you who heard some old wives tale or internet hoax that lobsters actually let out a shriek when they meet their maker....Unfortunately i'm here to report that it's just not true! Lobsters in fact do not have vocal chords, but what they do have instead is an incredible sense of perception of what's going on around them. This 2 pound crustacean was in full attack mode as soon as he saw my shiny 9 inch blade come within a foot of his dome...to the victor goes the spoils!!
Monday, April 25, 2011
Spring has Sprung
For me, Spring hasn't officially begun until Easter Sunday. It's as if overnight, flowers everywhere are suddenly in full bloom and there's a crisp sweetness in the air. Children laughing, dressed in their Sunday best stuffing their faces with jelly beans and chocolate searching for hidden eggs. But lets not kid ourselves here, what do we love most about Easter....the Sunday dinner of course. This got me thinking about some of my favorite Spring time eats. How about a Caprese salad to start, simple, fresh. Now I prefer sliced Roma tomatoes over beefsteak, they're a little bit sweeter in my opinion, and it balances well with balsamic I finish it with. Top it with a nice thick slice of fresh mozzarella, pinch of sea salt and cracked pepper, chiffonade a little basil and drizzle with good olive and and a drop of balsamic. Easy & delicious.
Next lets sear up a little sushi grade Ahi tuna, slice it rare and lay it on a bed of fresh mixed greens. You really want the Ahi to be the star of the show so keep the seasoning simple. A little olive oil, salt, pepper and sesame seeds and you're good to go. Gently coat the greens with a little freshly squeezed lemon juice, and whisk together some soy sauce, honey and grated ginger and garnish with finely minced scallions. Devine.
The last of my favorite Spring dishes is rosemary and garlic lamb lollipop chops. Season with a little olive oil, salt. pepper and finely minced rosemary and garlic. Toss them on a hot grill for just a few minutes on each side until you get a nice golden brown crust, garnish with some finely chopped mint leaves a few lemon wedges and serve on a bed of rice pilaf. Magic.
Saturday, April 23, 2011
Sorry Thumper!!
Alright I'll be honest....I felt bad for like 3 seconds!! But damn braised rabbit is niiiiiiice!!
The aftermath...
Enjoying the fruits of my labor. 18oz herb crusted boneless rib eye w/ a bone marrow infused bordelaise sauce and pommes frites.
hungry to feed, thirsty to love
It was the smells coming from the kitchen that I remember most about how my love affair with food started when I was a kid. The smell of bacon wafting through the vents into my bedroom, the faint hint of maple syrup. This was my alarm clock. I'd hop out of bed and run downstairs excited to see what incredible feast my mom had prepared. Could it be blueberry pancakes topped with fresh fruit or maybe fluffy french toast fingers smothered in maple syrup and dusted with powdered sugar?? But as delicious as those both were, for me there was one dish that trumped them all, Mofungo. A classic Puerto Rican dish, made by frying green plantains in bacon fat until soft, mashed by hand in a "Pilon", seasoned with salt and topped with crispy bacon. Rich, ethereal and classically Caribbean.
My older brother and I have a serious obsession with Mofungo, in fact one that probably requires a 12 step program. We used to constantly fight over it in the kitchen and sadly, we still do 25 years later. But really, it's the simplicity of this dish that makes it so genius, and well...did I mention it's cooked in bacon fat?? This is the type of simplistic, nutritional food that has been feeding people for thousands of years and is really at the core of my cooking philosophy. Simple, fresh ingredients prepared with one thing in mind, feeding the people I care about. Moving people through food is such a powerful concept, and frankly one that I think should be held with a certain degree of respect. Never underestimate the beauty in sharing a meal with someone, even one as simple as mashed plantains. Stick around a while, there's no need to rush. Open a few bottles of wine, throw on a little music and enjoy the moment with the people you love or maybe just met. Share, eat, drink, live.
Subscribe to:
Posts (Atom)