tag:blogger.com,1999:blog-12590101804323853432024-02-08T10:12:50.798-08:00On the Hot Line.Cooking, baking, creating... Finding the fine line between art and craft.j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1259010180432385343.post-54247254546654290962011-12-18T19:28:00.000-08:002011-12-18T19:28:42.026-08:00A little something off topic...<div dir="ltr" style="text-align: left;" trbidi="on">Well was going through some old notebooks i have full of recipes and other miscellaneous things and I came across some things I used to write about way back when early in my career. I guess it was hard times and a lot of alcohol that gave way to some of the snippets that I jotted down. MAybe it was the fact that my friends and I were fascinated with the whole spoken word movement and what not... thank you Saul Williams (though this probably dated a little before that). Anyway here is a little sample. <br />
<br />
I call this "The Happy Poem"<br />
<br />
Today i smiled as i saw the sky.<br />
I even managed to laugh.<br />
My thoughts were not of death, destruction or suicide,<br />
But of happy things , to the point where my comments were snide.<br />
Today I was happy as i saw the sky,<br />
...<br />
Today I saw you die.<br />
<br />
I hope you enjoyed that snippet from the dark side of my mind circa late 90's maybe turn of the century. <br />
I promise that i'll be posting more recipes as soon as the new year hits. I am changing out all my menus at work. It's tough to make spring menus that work in the dead of winter... but i'll make it happen. I'll also make sure to post some pics of the plates I make. Along with recipes of course. <br />
<br />
I'll see you all soon.<br />
<br />
J</div>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-42964682568755755002011-10-18T18:03:00.000-07:002011-10-18T18:03:47.750-07:009 month's later... and a new city!!!<div dir="ltr" style="text-align: left;" trbidi="on">Hello all.<br />
<br />
It has been quite some time since we last spoke... read... whatever. Anyways, I am no longer located in New York City, the food Mecca of the world or so it seems. I am now an official New York to Boston convert. No I'm not a Red Sox fan now. Not a Patriots fan either, but I am here for the long haul.<br />
One Thing that I have noticed is that the food scene in Boston is lacking. It's like the little brother that wants to act just like its older sibling just to be cool. I'm still waiting to get a decent meal out here that isn't from a 4 star restaurant. And hey, that's still a little sketchy. <br />
But I must say the food truck scene and the beer taps out here are pretty damned good. That is one thing I do not miss about NYC. When it comes to beer variety and price, Boston has us New Yorkers beat hands down. Hell a $4 pint of Sam Adams/Stella/Harpoon and maybe $4.50 for a micro brew!!! I'm surprised I’m not sloshed right now. My 20 bucks will have me happy at the end of the night with beer in my belly and some fried bar food in my gut. In NYC that $20 just bought me a Pint and a 1/2 of Stella not including tip. <br />
<br />
Well I promise to show you some of my whimsical tirades and recipes once I get back into the swing of things. As for now keep the fire burning and make sure not to cut yourself. <br />
<br />
Stay Sharp.<br />
<br />
-J.<br />
<br />
P.S. <br />
<br />
Here is a little recipe to keep you calm while I figure some new stuff to show you.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><a href="http://home-and-garden.webshots.com/photo/2497034580098202896CLQoUa"><img alt="Spicy shrimp" src="http://inlinethumb63.webshots.com/47358/2497034580098202896S500x500Q85.jpg" /></a></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Spicy Vanilla Grilled Shrimp with lime.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Just when you Thought Summer was over, here is a little shot to keep you warm and remember those dog days of summer.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lbs<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>16/20 shrimp, peeled and deveined</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¼ cup <span style="mso-tab-count: 1;"> </span>Sweet chili Sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbsp<span style="mso-tab-count: 1;"> </span>Vanilla Extract (pure)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 <span style="mso-tab-count: 1;"> </span>limes, juiced.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Salt and pepper to taste.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This one is easy ladies and gentlemen.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Combine everything but the shrimp.<span style="mso-spacerun: yes;"> </span>This is your marinade and sauce.<span style="mso-spacerun: yes;"> </span>Now split it in half and use one part to marinade the shrimp and set the other half to the side for the dipping sauce.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Let the shrimp marinade for at least 30 minutes and then grill until cooked.<span style="mso-spacerun: yes;"> </span>Enjoy!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div></div>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com1tag:blogger.com,1999:blog-1259010180432385343.post-17039737311968052272011-01-28T20:02:00.000-08:002011-01-28T20:02:46.631-08:00Not the Way I Would LIke To Start the Year<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 11px;">So after a tremendous 2010, doing a couple million dollar months and hitting the holidays running we come into the new year only to find a slow start to the year. This is when I have hunker down and take a step back and reevaluate my management skills. My time management and my scheduling is under a microscope for good reasons. A couple months ago, I was doing any where from $60,000 to $100,000 on any given business day. Now I am looking at maybe a tenth of that. Layoffs! Not on my watch. Schedule changes... That is a must, even with the impending union greivances. I now spend my days forecasting labor and overtime. I single handedly costed out 3 seasons worth of catering menus based of the presumed market flucuations that are going to happen during this new year. (How the he'll could I forecast that limes would hit $73 a case in January 2011). Well I have the daunting task to drop my 31% food cost 5 points. Not only that, I have to slash my labor line by half while trying to maintain the building,run a conference center/banquet facility and executive dining room. They say cut overtime... I say let me hire a second shift to cut overtime. They say make more money, I say tell the sales team to book more business.<br />
<br />
They say volume forgives all sin.<br />
<br />
Oh boy, is this the truth. During those million dollar months I had cooks doing 40 hours of overtime with no questions from the top. Now 5 minutes of overtime is frowned upon and 10minutes needs a director's approval. But, all in all this just makes me a better manager and chef. Not every night is a good night and not every month is a great month. Now it is time to hone my skills at managing my time and employees. As I sit in front of my computer, staring at multiple spreadsheets and action plans, all I have to say is...<br />
<br />
I MISS MY KNIVES!!!!<br />
<br />
Well enough with the complaints, onto the food...<br />
<br />
Here is a dish that I created to help get a $300million dollar endowment for Columbia University. BTW I will probably never see any of that $300million.<br />
<br />
<br />
Truffled Chantrelle Bisque, Vanilla Poached Lobster with Petite Dow Mui, Squab Confit with Blueberry Gastrique.<br />
<br />
<a href="http://home-and-garden.webshots.com/photo/2451174540098202896usmKfk"><img alt="squab" src="http://inlinethumb37.webshots.com/44388/2451174540098202896S500x500Q85.jpg" /></a><br />
<br />
<br />
If you want a recipe Post a comment and I promise to add the recipe!</span></div>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-1934155609180709812010-12-22T20:14:00.000-08:002010-12-22T20:14:44.831-08:00Sorry about the delay, but back to business...<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 11px;">Thanksgiving has come and gone and the christmas is well upon us. As winter's icy grip tightens, we are greeted with need to eat more high caloric foods. Even if we tell ourselves that we won't have that second piece of pie, we all know that deep in the recesses of our primal instincts that we crave for those foods that will help up keep warm though out those cold months. Problem is we don't live in caves anymore. And we all rely on artificial heat provided by the electric, oil, or gas company. So, there is the rub. Extra calories that we usually burn off during those rough winters when food is scarce. Nowadays, there is always a supermarket that seems to never run out of food, in season or not. Pastry chefs are faced with a major problem this time of year (depending where you live). Local and sustainable seems to be out of the questions when the weather takes a turn for the worst. The question is what do you make at this time of year? Fruits don't make sense, even apples go out of season.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 11px;">This is when I turn to the bottle. My desserts take a dive off the wagon and get a little inebriated. Bourbons, liqueurs, and other spirits seem to fill my pantry shelves as staples instead of the berries and drupes of summers past. Caramels and spices inhabit my recipes as I try to find the proper balance between sweet and savory. And still to this day my favorite ingredient in a winter dessert is maple syrup. Not only maple syrup, but maple and whiskey. Sweet and smokey. It's like eating a butterscotch candy with a kick and a hell of a lot more flavor. </span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">I've poached my last pear, and cooked my final strudel. Even pie does not excite me anymore. Winter is upon us, it time to eat and enjoy like we really should. Gluttony is a sin, only if you feel guilty about it... And that's what New Year's Resolutions are for anyway. So Bundle up and loosen that belt it's time to have dessert.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">Here is an easy one for those last minute dessert requests.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">Ricotta Impastata Cake with Spiced Berry Compote</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><a href="http://good-times.webshots.com/photo/2445229030098202896DdalLV"><img alt="ricotta cake" src="http://inlinethumb53.webshots.com/9396/2445229030098202896S500x500Q85.jpg" /></a></span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1# Ricotta Impastata </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">4 yolks </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">3 oz heavy cream</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1 orange, zested</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">4 oz sugar</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1 tbsp vanilla</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1. Cream ricotta and sugar. Add yolk one at a time.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">2. fold in cream, zest, and vanilla. </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">3. Bake in a covered water bath at 300F for 40 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">Spiced Berry Compote</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1 cup blueberries</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1 oz dried cherries</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">4 oz sugar</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">2 oz pomegranate juice</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">2 oz water</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">2 cinnamon sticks</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">1. Add al indriedients to a pot.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">2. Simmer till blueberries burst and cherries rehydrate. chill and set aside. </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;">Enjoy! Stay sharp and happy holiday!</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px;"><br />
</span></span>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-80581540355305790962010-11-21T10:08:00.000-08:002010-11-21T10:10:34.534-08:00Best part of my day...<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Best part of a meal is probably the entree. But the thing that you probably remember is the dessert. You can have a great steak dinner, a nice glass of wine, but for most people that order dessert this part of the meal will overshadow the the preceding events.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Sure you'll remember that you had a good dinner. That fish dish with that sauce was good... What was it called again. Or the steak, yeah with the potatoes. It was nice.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">But dessert, if you choose to go down that path will haunt you for better or worse you'll always remember that white chocolate and cardamom ice cream from Restaurant Theo (RIP... The restaurant not Theo). Or that crazy celery gelato that Johannger made at AIX... Another great restaurant that met it's fate due to the economy. How about Francoise Payard's macrons (yes I still have that recipe!).</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">There are a few meal that remember vividly. Some are great some are not, but I must say the thing that I remember the most is the desserts that I have ordered and made.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Pastry has allowed me to express my creative and destructive sides at he same time. I've used my DIY handyman skills to create some interesting presentations. Can't say that about cooking so much. For this reason, I am passionate about being a pastry chef.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I cook because I can. I bake be cause I love it.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">On to the recipes. BTW, i'm posting a picture of something totally different. I know it's not apple strudel, but it's apple related. (also, those are not giant berries)</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><a href="http://good-times.webshots.com/photo/2261479680098202896KnDKUH"><img alt="Candied Apples " src="http://inlinethumb02.webshots.com/47617/2261479680098202896S500x500Q85.jpg" /></a></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Braided apple strudel.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">(So easy it can be done at home. )</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1 sheet puff pastry (store bought is fine)</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">5 apples (granny smith, gala, and similar fruit works well).</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 cup dried cranberries</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Juice of 1 lemon</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 cup corn starch</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/2 cup brown sugar</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 tsp cinnamon</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp cardamom</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp black pepper</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 tsp corriander</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp allspice</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp cloves</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp nutmeg</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/8 tsp ground Ginger</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 cup almonds</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1/4 cup 10x</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1 Peel, core, and dice the apples. Combine with all of the spices, cornstarch, and sugar.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">2. Let macerate in a sauce pot until liquid begins to come from the fruit. Add the cranberries and lemon juice and cook over medium heat until the cornstarch thickens and the apples are tender. Set aside and let cool.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">3. If you can't find almond flour great of not follow this step. Freeze the almonds and them grind them in a food processor. Add the 10x and grind further. If you have almond flour, just combine equal parts 10x and almond flour.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">To assemble:</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Place the cooled apple mixture in the center of the puff pastry. Next, slice 1 inch strips down each side of the puff pastry. Next, dust the apple mixture with the almond sugar mixture. Brush the puff strips with an egg wash. Then braid the strips alternately down the apple mixture. Brush the top with egg wash and then dust with cinnamon sugar.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Bake at 375 for 40 minutes or until puff pastry is full cooked.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Enjoy and stay sharp.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span style="color: #888888;"><br />
j-</span></span>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-24436893315119597352010-11-06T17:29:00.000-07:002010-11-06T17:29:01.389-07:00Enough with the rants... Time for some FOOD!!Okay... it has been a slower week at work and I have been able to play around a little more. Here goes in no particular order. <br />
<br />
Here is my take on a tequila shot... <br />
It's a Prosciutto brittle and Grenadine Caviar (yes meat for dessert and no it's not fish eggs), Patron Gellee, Lime Ganache Truffle. It's a progressive trio tasting. First spoon is the salt, next spoon is the tequila shot, the last is the lime. At the time of presentation it is interesting to see the people's faces when they are told what it is.<br />
<br />
<a href="http://good-times.webshots.com/photo/2809472410098202896nxiYfl"><img alt="tasting trio" src="http://inlinethumb51.webshots.com/28466/2809472410098202896S600x600Q85.jpg" /></a><br />
<br />
Next up is a play on the classic apple tarte tatin. Here I used petite anjou pears. I slow roasted them with caramel in a 250 F oven for about 2 hours. Hit it with a a puff pastry base and stuffed it with honeyed vanilla mousse (can't see it in the pictures, but trust me it's there!) <br />
<br />
<a href="http://good-times.webshots.com/photo/2751005010098202896VPcHim"><img alt="petite pear tartin" src="http://inlinethumb29.webshots.com/45340/2751005010098202896S600x600Q85.jpg" /></a><br />
<br />
Third up to bat is another dessert trio. Here I have a Deconstructed Tiramisu. It's a maderia wine genoise, Mascarpone mousse, and esspresso spheres. Encased in a chocolate tear. Next to that is a mango, tamarind, and thai basil salad millefeuille. And finally that pink thing on the end is a Strawberry Nuage topped with Champagne Noodles... kinda a take on champagne and strawberries.<br />
<br />
<a href="http://good-times.webshots.com/photo/2524971330098202896batVRI"><img alt="derconstructed" src="http://inlinethumb43.webshots.com/45802/2524971330098202896S600x600Q85.jpg" /></a><br />
<br />
hope you all like the eye candy... make sure to follow my blog to keep up with the new things I'm doing and for those special invitations to the tasting we do at work. I have a Champagne Tasting coming up in the near future paired up with some desserts that i have created. So 4 Champagnes, and 4 Desserts to match... what else could you want. <br />
<br />
Stay sharp!<br />
<br />
j-j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com1tag:blogger.com,1999:blog-1259010180432385343.post-65074458550179158992010-10-25T19:43:00.000-07:002010-10-25T19:43:14.283-07:00Back to work again.<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Sorry for the delay on posting.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">As of late I have been contemplating the idea of working in a kitchen. Why the hell would anyone want to do it?</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I spend at least 12+ hours of my day in a room without windows. I am Surrounded by machines spewing flames and hot steam. The only thing I can really trust is the edge of my Masahiro 240 Gyuto, and that's starting to dull. I eat my meals standing up. I drink my coffee black. Every third word that comes out of my mouth only consists of four letters, not including the simple suffixes to help emphasize it's meaning. I yell alot. I cut my self alt least 3 times a week, and let's not get into the burns. Did I mention that I curse alot... Oh wait, I did in my long winded rant about suffixes. I find solace in butchering the carcasses of long dead animals.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I frequently ask myself why do I continue to do it.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Well for one, after the 13th hour of work and ninth pint of coffee, when you look back at the fleeting accomplishment that I've just plated up for my customers. I see them smiling like overstuffed pigs waiting to be slaughtered. You just have to smile and take in the moment. For that time while they were enjoying the fruits of my labor, I was able to make that person think of nothing else other than that thing I just created. Not many people can do that. Hopefully they will come back to see what else I can create. Now, I ask myself the same question. Why the hell would I want to cook?</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">The answer is simple... It's cuz I sure as hell don't want to eat what your making. J/k!</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I do it because I love it. Anyone can become a good cook. The technique is no secret. The problem is do they have fortitude to keep up with it all.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Escoffier's Sous Chef said it best. "Heaven gives us good meat, hell gives us good cooks."</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Enough with the culinary tirades... now on to the recipes </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><a href="http://home-and-garden.webshots.com/photo/2637434920098202896fQNwCQ"><img alt="seckle pear" src="http://inlinethumb15.webshots.com/46606/2637434920098202896S500x500Q85.jpg" /></a></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Burgundy Poached Seckle Pear with Burbon Caramel</span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">6 Seckle Pears, peeled and cored.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">2 cups Red Wine, (burgundy or something similar)</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">3 cups water</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">2 cups Sugar</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">1/2 Vanilla Bean (optional)</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"></span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><div style="border-collapse: separate; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span></div><div style="border-collapse: separate; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Boil the wine, water, and sugar with the vanilla. Lower to slow simmer. </span></span></div><div style="border-collapse: separate; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Place pear in liquid and place a weight ton top in order to submerge the pears fully (a plate should be fine). </span></span></div><div style="border-collapse: separate; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Cover and let poach for 30 - 45 minutes or until tender.</span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span></div></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">For Caramel:</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">2 cups Sugar</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">1/2 cup water</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">2 cups Heavy Cream</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">1 cup bourbon</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Scald the haeavy cream and Bourbon mixture. Lower fire and keep warm.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Caramelize sugar and water mixture. </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">When amber in color slowly add haeavy cream and whip with a LONG whisk! </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Be very careful because the molten sugar will bubble and splash when the cream is added. </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;">Assemble by removing the pear from the liquid and let dry a little. Sauce with the caramel and a dollop of whipped cream. Enjoy! </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><br />
</span></span>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-30327305160932816812010-10-03T16:31:00.000-07:002010-10-03T16:31:48.551-07:00Cooking at home VS. Cooking at work.I have been cooking for quite a number of years now and yet I hardly cook at home. Here are the my top reasons i don't cook at home....<br />
<br />
First off I don't have a fully stocked pantry and a walk in fridge. Also working on all electric applianaces really stinks. I miss my jade burners when I cook at home. There is nothing like having a 14" sautee pan heated up by15000 btu of gas power. Plus I can cook 12 things simaltaineously at work. At home i am limited to these chipped nonstick pans that can barely fit a whole egg to make breakfast. My main complaint about cooking at home is i don't have my dishwaher, pot washer and porter cleaning up after me. I miss throwing 16 different bowls/utensils/pans into the pot sink and looking over five minutes later to see them cleaned. Not only that, the garbage magically takes it self out. I don't know how, but it does. The main reason i don't cook at home is i'm ussually the one telling people what to do, but once take off the chef coat and clean my knives... I am no longerthe boss. I'll admit it, because I don't mind. I do enough nagging at work, I guess it's only fair that I recieve my dose too. <br />
<br />
There is an old saying, "if you go to a carpenter's house you'll find a three legged table." If you come here you'll probably find a Big Mac Extra Value Meal and a diet coke... got try and keep it healthy. <br />
<br />
Now on to the recipies.<br />
Lambic Braised Beef Short Ribs with Swiss Chard. for 6 people.<br />
<br />
<a href="http://home-and-garden.webshots.com/photo/2753962100098202896dCIAxG"><img alt="Lambic Beef Short Ribs" src="http://inlinethumb57.webshots.com/46136/2753962100098202896S500x500Q85.jpg" /></a><br />
<br />
5 lbs Beef short ribs(of the bone, if on bone add another pound)<br />
1 bottle cherry lambic<br />
1 cup Beef stock (the canned stuff is fine)<br />
1/4 cup diced celery<br />
1/4 cup diced carrots<br />
1/4 cup diced onions<br />
5-6 springs of thyme chopped fine<br />
3 cloves of garlic( minced)<br />
1/4 cup Dried Cherries (Cranberries work too)<br />
1/4 cup flour <br />
Salt and Pepper to taste<br />
Vegetable oil<br />
Swiss Chard or Escarole<br />
<br />
1. Season the short ribs with salt and pepper. Dust lightly in flour and sear them in a sautee pan with a little oil. Make sure to brown all the edges nicely. Don't worry about over cooking the meat...<br />
2. Remove the meat and set aside, drain excess oil and deglaze the pan with the onions, garlic and thyme. <br />
3.Sweat the onion mix and then add the celery and carrots. cook till all ingriedients are light golden color. <br />
4. Replace beef with veg mix and add lambic beer. Bring to simmer on the stove top and then cover and place into a 325 F oven for the next 2 hours. <br />
5.Clean the vegetables (swiss chard or escarole) and chop onto bit size pieces.<br />
6. during the last 5-10 minuts of cooking, lightly brown some minced garlic in a sautee pan and then add the green leafy vegetables.<br />
7. Sautee the vegetables intil tender and season with salt and pepper. <br />
<br />
If you really want to take it a step further, you can make some gremolata. <br />
Zest a couple lemons, limes and oranges. <br />
Mince some garlic and add it to the mix.<br />
Do the same with some finely chopped parsely. <br />
Add some nice olive oil and salt and pepper.<br />
Squeeze in some citrus ( a little of each works) and there you go... this stuff will last a while in the fridge and goes nicely with meats and fish. Enjoy<br />
<br />
J-j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-74858832208824282532010-09-24T18:44:00.000-07:002010-09-24T18:44:31.722-07:00What makes good food good?<span class="Apple-style-span" style="color: #2a2a2a; font-family: Tahoma, Verdana, Arial, sans-serif; font-size: 13px;"></span><br />
<pre style="line-height: 17px; white-space: normal;">Cooking is a combination of flavor characteristics, technique, and the product we use. When we first begin to create an idea for a dish we must first look at the flavor characteristics that we want to use. This is done by selecting the best product out there in order to make the best food possible. Only then can we establish a technique to present the item we are cooking to it's fullest potential.
</pre><pre style="line-height: 17px; white-space: normal;">What we do not want to do is try an recreate something that was not there to begin with. Nothing can taste more like an orange, except an orange. The flavor profile of a food product should be kept constant. Sauces, garnish, and accompaniments should compliment each other but hold true to the original flavor.
</pre><pre style="line-height: 17px; white-space: normal;">As a chef, we come into this equation when we choose the flavors. People say what about the technique? But the technique is constant. There is nothing that hasn't been done before. Molecular gastronomy is just another way to look at cooking. Big business has been using the same hydrocoloids in our food products "forever". Technique is one constant that a cook can count on. Once you learn it... It is put to use over and over.
</pre><pre style="line-height: 17px; white-space: normal;">Now the problem lies here. If we are using flawed techniques, products, and flavors we will end up with flawed results.
</pre><pre style="line-height: 17px; white-space: normal;">If I could turn back time and estage with the Medici's and learn from the masters of old what would I learn? Maybe the same techniques that have been taught to me already? Of course, i probably wouldn't be able to use my buerre mixer or hobart. </pre><pre style="line-height: 17px; white-space: normal;"></pre><pre style="line-height: 17px; white-space: normal;">The thing that makes cooking revolutionary is bringing that technique to a level of near perfection. Making that piece of food taste as pure as it can be. As cooks we strive to make good food. As chefs we strive to make good food over and over and over.
J-</pre><br />
<div><br />
</div><div>For those of you waiting for a recipe... here you go.<br />
<br />
<a href="http://home-and-garden.webshots.com/photo/2871555450098202896HBWcxC"><img alt="Lobster sliders" src="http://inlinethumb33.webshots.com/16736/2871555450098202896S500x500Q85.jpg" /></a><br />
<br />
</div><div>Lobster Rolls with Tarragon Aioli, Fennel Slaw on a Brioche Bun</div><div><br />
</div><div>Fumet for poaching</div><div><br />
</div><div>1 - 2lbs lobster</div><div>1 oz red onion</div><div>1 oz carrots</div><div>1 oz celery</div><div>1 tsp fresh tarragon</div><div>1 tbsp Mayo</div><div>1/4 tsp roasted garlic</div><div><br />
</div><div>1 bulb Fennel</div><div>1 lime (juiced and zested)</div><div>.5 oz carrot</div><div>1/4 tsp olive oil</div><div><br />
</div><div>Salt and pepper to taste</div><div><br />
</div><div>4 brioche buns</div><div><br />
</div><div><br />
</div><div>Make a simple fumet(2 qts water, 1/2 a carrot, 1 stalk celery, 1/2 an onion, couple pepper corns and a cup of cheap white wine). Bring to a boil. Then simmer for 10 minutes. </div><div>Add your lobster, poach for 12 minutes and then cool it down.</div><div>Clean your lobster and dice into bit sized pieces. Set aside.</div><div><br />
</div><div>Chiffonade the leaves of the tarragon and mince the roasted garlic. Combine herb and garlic mix with the mayo, diced carrots, diced celery, and diced red onions. Fold in lobster meat and season to taste. </div><div><br />
</div><div>Slice fennel into paper thin strips and marinate them with lime juice, lime zest, julliened carrot, olive oil, salt, and pepper.</div><div><br />
</div><div>To assemble, lightly toast the broiche buns and generously portion the lobster mix on each bun. Top the lobster mix with a portion of fennel slaw and finish off with the top of the bun. Grab a cold Bottle of beer and enjoy!!!<br />
<br />
P.S.<br />
If you are having a cocktail party these make great sliders!<br />
<br />
<span class="Apple-style-span" style="color: cyan;">Trust me it is easier than it reads. </span></div><div><br />
</div><div></div>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0tag:blogger.com,1999:blog-1259010180432385343.post-66524787760667616762010-09-21T22:06:00.000-07:002010-09-21T22:06:02.061-07:00Hopefully not just another food blog.<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">So it all begins with this blog. I started a weblog back in '99, way before they coined the term "blog". Yes. It has been that long. It was on a site called livejournal. Hell my blog may still be up there. Anyway, this was well before I found my calling for sharp objects and bloody items.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I've completed my "10000 hours" to become a cook more than once. My food reflects this repetition. Practice makes perfect and muscle memory makes my knife handling kinda fun to watch. I try not to be a pretentious cook. Like I said I try. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Food on a plate is good. Good food on a plate is better. But having visually appealing food plated well is a totally different experience. </span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">It is amazing how much color and shape can affect how our minds interpret how food should taste. Creating food is not solely based on flavor combinations. Your sense of smell plays a major role in the experience. Texture rounds out the equation. Eating is truthfully a full body experience.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">A couple decades ago people went to restaurants because the restaurant had a great reputation. No one knew or cared about the chef. Nowadays, people go to restaurant because they are following a particular chef.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Hopefully, one day that particular goal shall be achieved...</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Anyway, I am starting this blog to rant, analyze, and explain my time in the kitchen. I'm here to post strange recipes measured in metric of weird food I like. Well it won't always be weird. Pictures will definitely be posted... Sorry to all the innocent parties. So come join me on my culinary misadventures and mishaps. Just be a little patient... between tempering chocolate training a new staff I promise to try and be interesting. And in the end you'll at least get a cool recipe or two.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span style="color: #888888;"><br />
<span class="Apple-style-span" style="color: blue;">J-</span></span></span></div>j.Santoshttp://www.blogger.com/profile/02961714534888431165noreply@blogger.com0