Molly’s Dog Food

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

7 Cups  chicken stock

4 Heaping cups rice

¼ Pound butter

¼ Cup dried parsley

1 1/2 Cup carrots, chopped

1 Cup chopped green beans

5 Pounds Chicken thighs

Chicken livers, sautéed and chopped

2 Large 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
Ricotta cheese

1/2 tablespoon of fish oil (Omega 3 Fatty Acid Fish Oil)

Cook chicken in 8 cups of water on low for two hours. Remove chicken and retain. When the chicken cools, bone it with your hands, and chop it coursely.

Bring remaining stock to a boil. (Should be about 7 cups) Add butter, parsley, green beans, rice, chopped sweet potato, stir briefly. Add lid, bring to a boil, place in a 310F oven for 60 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 plasticware with lids. Freeze some for later.

Top individual meals with one or more of:

Yogurt

Cottage cheese

Pumpkin

Mashed banana

Apple sauce

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.

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