Wednesday, July 25, 2018

Molly’s Dog Food



Molly is an active 5-year old 50 pound boxer with a high metabolism.

5 ¼ Cups (42 oz.) chicken stock
3 Heaping cups rice
¼ Pound butter
¼ Cup dried parsley
1 Cup carrots, chopped
1 Cup chopped green beans, or peas, or spinach
4~5 Pounds Chicken breasts
Chicken livers, sautéed and chopped
1 Sweet potato, peeled, chopped into smaller pieces
Oatmeal, 1 cup, cooked, the chopped
6 Hard boiled eggs, chopped

Additives
Yogurt
Cottage cheese
Pumpkin
Mashed banana
Apple sauce
1/2 tablespoon of fish oil (Omega 3 Fatty Acid Fish Oil)

Cook carrots, parsley and chicken in chicken broth on low for an hour. Remove chicken and retain. Bring stock to a boil. (Should be about 5 cups) Add butter, green beans, rice, chopped sweet potato, stir briefly. Add lid, bring to a boil, place in a 360F oven for 45 minutes. Meanwhile, prepare the oatmeal in water, microwave on high for two minutes. Set aside. Sauté chicken livers in butter. Set aside. Remove rice from oven then remove the lid. In15 minutes, fluff the rice with a fork. Chop the oatmeal, chicken, chicken livers, eggs, and add into a large bowl all these ingredients and combined with the cooled rice.

Separate cooked dog food into manageable plastic ware with lids. Freeze some for later.

Top individual meals with one or more of:
Yogurt
Cottage cheese
Pumpkin
Mashed banana
Apple sauce

Monday, July 23, 2018

Monkfish Bisque



Pare this fine French Bisque with a Napa or California Central Coast buttery1 Chardonnay or a Viognier. This is an elegant starter for any meal especially a medley of seafood. Monkfish is called the poor man’s lobster” due to its sweet, firm white flesh. Do not infer that, somehow, that implies it’s a second class ingredient.

1 Pound Monkfish fillet cut into ½ cubes

3 Whites of leeks, washed, chopped
2 Medium Idaho baking potatoes, peeled, chopped
¾ Stick of unsalted butter
1 Teaspoon white pepper
½ Teaspoon each of tarragon and nutmeg
1 Cup heavy cream
2 Cups Free Range Chicken bone broth
Sea Salt to taste
Teaspoon of lime or lemon juice

Melt butter in a heavy sauce pan. Sauté leeks over medium until they start to clear. Add potatoes. Sauté and stir of five minutes. Add chicken stock and simmer covered until potato is done. Process to almost smooth with a post blender. Add white pepper, tarragon, and nutmeg. Add the cut up monkfish. Add cream, simmer covered for 5 minutes. Correct seasonings.  A touch of lemon brightens the flavor.

Note:
  1. These wines are put through a secondary fermentation process, called malolactic fermentation. This process softens the acidity and gives the wine the characteristic round, soft mouth feel and rich, buttery flavor
  2. Cutting the Monkfish into 1/2 inch cubes insures it cooks quickly, an important step.

Sunday, June 3, 2018

Pork and Chicken Ramen



A traditional Japanese dinner or lunch, that serves the appetite and the eyes. When properly executed, ramen is proof that a chef loves his patrons.

Broth
1 Pound chicken parts (no giblets), well washed
5 Pounds pork neck bones, well washed
2 Large leeks, cut lengthwise, and well washed
2 Carrots cut into large segments
2 Bay leaves
2 Crushed garlic cloves
1 sliced piece of ginger
Ramen
8 Ounces dried ramen curly noodles, boiled until al dente
3 Ounces baby spinach, blanched 2 minutes
1 Diagonally cut carrot segment, sliced vertically into equal thin slices
8 Sugar snap peas, pull string from stem ends, cut peas diagonally in half, and blanched 2 minutes
2 Large 6 minute free range soft-boiled eggs, peeled and soaked for 1 hour in equal parts light soy sauce and Marin
2 Diagonally thinly sliced scallions
2 Slices of broiled seasoned pork
Fresh tender shiitake or cremini mushrooms, sliced
4 blanched shrimp

Season hot broth to taste with:
Soy sauce
Rice wine vinegar
Marin
Fish sauce
Toasted nori pieces
Sesame seeds
Fried tofu
Bean sprouts
Kamaboko - Japanese Fish Cake
Optionally, brown sugar

Immerse chicken and pork pieces in ample boiling water for three minutes. Drain and wash with repeated rinses of cold water until water is clear.

Make a chicken and pork broth without salt by slowly simmering (low) chicken parts and pork neck bones, bay leaves, whites of leeks, garlic, carrots in cold water for five hours skimming the deep stock pot several times of scum. Use enough water to completely cover ingredients. Strain the stock and then refrigerate overnight to solidify fat. Remove all fat and pour off 90% of stock into a saucepan being careful to leave any solids in the bottom of the stockpot. If you want, clarify the broth.)

Cook the noodles al-dente in boiling water and immerse in cold water to stop further cooking. Divide the drained cooked noodles into two large portion bowls. Separately, and in turn, blanch carrots slices, spinach and snap peas.

Broil two seasoned thin pork cutlets (or use Char Sui) until just done on each side and keep in a warm oven. Sauté mushrooms in a little butter until tender.

Bring the broth to a boil and correct its seasoning with soy sauce, rice wine vinegar, fish sauce and Marin. Taste as you go while incrementally adding first soy, a little fish sauce, and then Marin first. Now add a bit of vinegar. Taste again. (Optionally also add a hint of brown sugar.) Ladle broth over noodles until bowl’s level just covers noodles.


To each bowl, attractively add the spinach, mushrooms, carrot slices, and snap peas each in a separate pile.
Ladle more hot broth over vegetables if they were added when cold. Drain the eggs, cut each one in half lengthwise and place in each bowl. Add a pinch of diagonally cut scallions, Kamaboko and sesame seeds. Arrange a slice of broiled pork. Serve the ramen with chopsticks and Japanese spoons. At the table, offer rice vinegar, lime wedges, soy and Shichimi Togarashi



Notes:
  1. Shichimi Togarashi - Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed
  2. kamaboko - Japanese Fish cake comes decorated in many styles and colors adding a touch of elegance


Monday, April 2, 2018

Tex-Mex Enchilada Chilli Blend



Chili Peppers are blended for fruity, spicy, and aromatic effects to build the best possible taste. Ancho, Pasilla and Guajillo make up the “holy trinity” widely used through out Mexican cuisine. Add the smokiness of the Morita (smoked Chipotle) and the subtle fruity flavor of the Peruvian favorite aji Amarillo with hints of raisin, passion fruit and mango imparts additional unique flavor to the blend. To extend the spicy of the blend, we added ground hot New Mexican pods. As a variation, I cut back on the portion of hot New Mexican chili and add a single half-dose of ground Caribbean red Habanero which contributes a strong floral aroma. Using the Caribbean red Habanero variety will also add additional citrusy - smoke flavor. By adding beef bouillon, the flavor deepens for a more Tex-Mex flavor. Many of these powders are available from the Savory Spice Shop.



1 part Ancho powder
1 Part Guajillo powder
1 Part Mulato powder
1 Part Pasilla Negro Powder
1 Part Morita powder or use Chipotle for added smokiness
1 part Aji Amarillo powder
2~5 Parts of mild or hot New Mexico ground chile pow­der
1~2 parts beef bouillon (start with 1 part as is salty)
2 parts garlic powder

Directions:
Over medium heat, make a flour and rendered pork fat (Manteca) roux. Stir in 2~3 tablespoons of chili powder mix. Add 2 cups homemade rich chicken stock stirring until smooth.  Cook on low for an hour, adding water as necessary. Corrent the seasoning using more of any specific ingredient as required including salt until the flavor is perfect. Add sour cream to mellow the end result, if desired.

Orrington Farms Beef Flavored Broth Base



https://migardener.com/store/pepper-carribean-red-habanero/

Notes:

  1. Aji Amarillo Chile is also known as Aji escabeche and is sometimes referred to as Peruvian chiles or yellow peppers. They are from South America, predominantly Peru, where they are the most commonly used chile. The chile pods are 4-5 inches long and burnt orange in color. They have a thin flesh and are medium hot, rating a 6-7 on a heat scale of 1-10.
  2. Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on heat scale of 1 to 10. Anchos are the most commonly used chile in their native Mexico, long used to thicken sauces and spice up tamales. The dark rich color of the whole chile isn’t lost in the grinding. In fact, the rich burgundy color of ground ancho can be found in many spice blends.
  3. Moritas, moras and Colorado chile peppers - Chipotles are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes about 10 pounds of fresh peppers to make one pound of dried. They register about 6 on heat scale of 1 to 10.
  4. Ground Guajillo - In Mexico this chile is second only to the ancho in common use. This quajillo chile powder has a tangy, pleasantly sharp taste with hints of berry and pine. The guajillo rates at a 3-4 on a heat scale of 1-10.
  5. Red Habaneros chiles -  are one of the hottest varieties of peppers known to man, measuring a whopping 175,000 to 300,000 Scoville units. That’s a 10 on a heat scale of 1 to 10. Underneath its superior heat level is a papaya and berry like flavor. Use ¼ teaspoon to start with, then taste.
  6. Mulato - originates in Mexico and is similar in appearance to an ancho, but its flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, rating a 2-3 on a heat scale of 1-10. Commonly used in mole.
  7. Hot Red New Mexican - This chile is of the same variety grown in and around Chimayo, New Mexico. Only select New Mexican red chile pods are chosen for this excellent tasting gourmet powder. There is great care taken with the production as all the stems and seeds are removed before grinding, leaving a slightly sweeter and much smoother tasting chile powder.
  8. The pasilla negro is called for in many traditional Mexican recipes. Fresh pasilla negro is known as a Chilaca chile but it is the flavor that develops as it dries that is sought after; rich and berry like with noticeable notes of herbs. This dark purplish brown chile powder rates a 4-5 on a heat scale of 1-10.
 

Wednesday, January 31, 2018

Dim Sum Spareribs (Pai Guat) with Black Beans

Dim sum is an integral part of Chinese cuisine  found all over China and in many parts of the West. Dim sum is usually served in the late morning through the early afternoon which  should be lingered over, in multiple courses which is a lively and varied meal. Pai Guat

2 Pounds pork sparerib tips1, cut into bite size pieces, soak in cold water for several hours
1 Teaspoons  fermented  black beans )(Douchi), rinsed in water twice
1 Tablespoon Shao Hsing wine
1 Tablespoon Sesame oil
1 Tablespoon cornstarch or potato starch
1 Teaspoon MSG
Pinch of hot red chile flakes (Crushed red pepper)
1 Tablespoon soy sauce
2 Tablespoons oyster suace (optional)
1/2 Teaspoon ground white pepper
1 Tablespoons sugar
2 Tablespoon minced garlic
2 Teaspoons finely minced ginger (optional)
1 Teaspoon salt

Combine ingredients except black beans and red chile, mixing well in a stainless bowl. Cover with plastic wrap and marinate at least 2 hours.

Plate 3 tablespoon portion on a small bowl that will fit within your steamer. Top with a teaspoon of black beans and pinch of red chile. Cover and steam for 8~15 minutes until done. Garnish with chopped spring onions.

Notes:

  1. Sparerib tips available Chinese butcher (the tips of spare ribs have a significant amount of cartilage) but are meltingly tender, and fine gnawing when steamed.
  2. aka pai kut (kuat)
  3. Crushed red pepper is most often produced from cayenne peppers

Tuesday, January 30, 2018

Jalapenos Chiles Toreados and Mexican Spring Onions

These are served as a garnish with Mexican dishes such as tacos or enchiladas.

2 Tablespoon peanut oil
6-8 Jalapeños, washed and dried
6-8 Mexican spring onions
1 Tablespoon of lime juice
Sea Salt

Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers and spring onions and let them fry, tossing frequently until they form light golden blisters on their skins. (Avoid burning less they become bitter.)

Pat fry on paper towels. Toss is serving bowl with lime juice and sea salt. Serve at room temperature.

Friday, December 22, 2017

Holiday Prime Rib Roast or New York Strip



Please read this recipe two weeks ahead. If dry aging you need to plan for the time it takes. Order you meat ahead of time so you have time to shop for a good price. Prime rib roast is available from grocery stores during the holiday season at a discounted price. The rib roast is available with or without bones.  When this roast has the bones in it is called standing rib roast.  Because the meat is always sweetest near the bone it is the preferred roast for prime rib.  Prime rib is an absolute favorite at my house for Christmas.  Prime rib is so good it needs very nothing more than salt-and-pepper and the right treatment.  The recipe is practically foolproof unless you plan to play a simultaneous round of golf or decide that this is a good time to finish off several bottles of wine. The New York Strip roast also is very tasty and is prepared essentially the same way.

 
Snakeriverfarms NY Strip Roast

A full rib roast  consisting of ribs 6 through 12 is often cut and sold as two separate roasts known as the first cut (small end) rib roast and the second cut (large end) rib roast. The small end rib roast includes ribs 9 or 10 through 12, which is next to the loin. The large end rib roast includes ribs 6 through 8 or 9 and is next to the chuck. The large end is very tender but its proximity to the chuck means that it is slightly less desirable than a first cut rib roast. A four rib roast should feed between 6 to 8 people on average. Each rib is approximately 2 pounds after trimming by the butcher. 

The words "Prime Rib" simply refers to a rib roast not that is graded "USDA Prime". Prime grade rib roast is rarely available to the generally public unless it is specially ordered. Most rib roasts sold in food stores are graded “Select". The next better grade is referred to as “Choice”.
 
Snakeriver Farms Standing Rib Roast
Wet Aged or Dry Aged, USDA Prime, Choice or Select Grades
 Dry aged beef is the best and available only through special order. Dry aging causes the beef to loose some of its weight while the meat flavor intensifies and is more beefy. Wet age beef is vacuum packed in plastic hence it is incapable of losing any of its weight to liquid loss.  Wet aging is inferior to dry aging but less expensive. USDA beef graded “Prime” is top quality and represents only about 2% of all the beef that is sold. Prime has the most marbling, which makes it the most flavorful and tender. USDA Prime Dry age prime rib is about $35 per pound. USDA Choice wet age prime rib is about $12 per pound and is still an excellent and tasty grade of beef. The typical grade found in most food markets is graded USDA Select which is much less costly than Prime and Choice but will not be nearly as flavorful or tender and is about $7 to 9 per pound but may be much less on sale during the holidays.

While some markets will hang your roast to dry age for free, many do not have the facility to do so. You can dry age your roast yourself for a 2 to 5 days uncovered in the refrigerator to bring out additional flavor and produce a more buttery texture. This allows the natural enzymes in the meat to break down some of protein and connective tissues in the meat. Trim off any dry spots before cooking.

The Slow-Cooking Method is the only one used here because it produces the best results. In the slow cooking method, the meat is seared at high temperature, then subsequently roasted at low temperature until its internal temperature reaches the degree of doneness.  When any cooked roast is removed from the oven, its internal temperature will rise.  For this reason, the roast is always removed at a temperature lower than the desired final target temperature.  The higher the oven’s roasting temperature, the greater this residual temperature rise will be. During the slow cooking method, the roasting temperature is only 220 F and the residual temperature rise is typically only five degrees.  (A roast cooked at 450 F may rise 25 F after removed from oven and it would be well done on the outside even if the inside were rare) The oven is initially preheated to 450°F for an initial searing of the roast. If you dry age your roast for a few days in the refrigerator, this initial high heat will ensure any surface bacteria is killed. 

Remove the roast from the refrigerator 2 hours ahead to allow it to come to room temperature. Pat it dry with paper towels and cover with plastic wrap. Adjust shelves in oven. Roast will go on lowest shelf. It is best to remove the upper oven shelf to get out of the way unless it will be needed for other purpose.

Remove plastic wrap from roast, pat it dry again, and rub with ample salt. Preheat oven to 450°F. Place the roast in an oiled roasting pan, rib side down and fat side up, and insert a meat thermometer in the geometric center of the roast but insure it does not touch a bone. Roast on high for 15 minutes. Open oven door for a few minutes to dump excess heat. Reset the oven temperature to 220 F. Now roast 25 to 30 minutes per pound, depending on the size of the roast until the meat reaches 5 below the desired internal temperature. I like the meat medium rare (130-135 F). The outer pieces of the roast will be more done than the inner pieces just in case are some diehard holdouts that do not eat rare roast beef.  Let the roast rest for 20 to 25 minutes before carving. Pepper the roast.

Anything this good deserves the finest freshly prepared horseradish sauce and an excellent wine.


Notes:
  1. The roast is done when the internal temperature of the roast reaches the target temperature minus 5 degrees.
  2. Some stores will dry age your beef for free if you prepay in advance. Ask.
  3. Roast go on sale before big holidays and may be many dollars per pound discounted.
  4. I let my guest pre-mix their own horseradish sauce by purchasing a hot grind and providing a premium sour cream such as Organic Valley or make your own cream fraiche.
  5. Suggested wines: Old vine Petite Syrah, Claret, Burgandy, Cabernet Sauvignon, Zinfandel. Choose a bold fruit forward version with strong tannins.