The "Menu" for upcoming catering

Ten Foodie's Menu

Cocktail
Asian Pear- Cardamom Cosmo

One
Mozzarella A’La Minute, Prosciutto Mousse, Red Bell Pepper Nori,
Spherical Olives, Pickled Seasonal Veggies
Fresh Baked Baguette

Two
Casaba Melon Salad
Quail Egg, Shiso leaf, Ginger
Carbonated Champagne Vinaigrette

Three
Olive Oil Poached Ono, Chili Citrus Glaze, Summer Slaw

Inter-mezzo

Golden Tomato Sorbetto

Four
Harris Farms Hanger Steak, Umami Jus
Asparagus and Wild Onion

Five
Blueberry Pie
Peach Cheesecake Ice Cream
Vanilla Grains of Paradise Gelato

Seven Kids Menu
Mac and Cheese For The Kid In You
Lacquered Bacon, Béchamel Sauce

This is going to rule, Time to go shopping for some cool plates to serve it on.

Stuffed Falafel

Falafel

1 cup Dried Garbanzo Beans
3 cups Water
4 oz Yellow Onion
3 tbsp Chopped Parsley
1 tbsp Cumin
2 tsp Kosher Salt
1 tsp Garlic

Soak beans in water over night cover and store in the refrigerator, the next day drain water and blend in food processor, scraping the sides of the bowl at least three times to insure even texture.
Shape into small patties, you can deep fry, pan fry, or Even brushed with a little olive oil and bake at 350'f for 8 minutes

I stuffed a batch with sauteed spinach, pine nuts onion, and feta.

Tahinni Sauce
1/2 cup Roasted Tahinni
3/4 cup Water
1 tbsp Lemon Juice
2 tsp Chopped Parsley
1 tsp Chopped Garlic
1 tsp Salt

Blend

Catered Dinner, 10 Foodies and Seven Children.

So, A friend of mine brought me in on a job. The job is a birthday dinner 2 weeks from today I think I will blog about the job and the menu.
Its a birthday dinner for 10 self confessed Foodie types and seven children requiring in home pampering from trained chefs. Dangerous Dave, Chervil, and I AKA "King Kong" will set off in the search of a dinner party to begin all dinner parties, menu's, pictures and video to follow;p

Chicken Pasties al Greece

Chicken Pasties w/ Herb'd Country Cheese Sauce, Wilted Arugula

Chicken Pasties
1 # Chicken Thigh Meat
4 oz Roasted Squash
1 tbsp Garlic
1 tsp Thyme
1 tbsp Parsley
1 tsp Salt
1 tsp Black Pepper
3 oz Filo
1oz Olive Oil
saute the garlic,chicken, seasonings until 3/4 done. add pre roasted squash, chill completely. Layer filo after brushing with olive oil, three layers. cut into six portions. Three cuts length wise and one cut in the middle of the width, place a 1/4 cup of the cooked and chilled chicken mixture into one end of each filo 1/6th flag fold by creating a 45' angle fold, repeated. Finish ends with a dab more oil if needed. 400'f oven, 12 minutes or until golden brown with a internal temperature of 160'f

Herb'd Country Cheese Sauce
6oz Cottage Cheese
1 tbsp Parsley
1 tsp Oregano
2 oz Green Onion
1 oz Parmesan
Zest of one lemon
Juice of one lemon
1 tsp Salt
.5 tsp Pepper

blend.

Wilted Arugula
1oz Arugula
1 tsp Butter
Salt TT
Pepper TT

melt butter in small saute pan, add salt and pepper, brown butter slightly, turn off heat toss arugula in pan (or spinach works fine to, just not as much fun), toss to combine serve soon.

Chocolate Cake Chocolate Mousse Candied Nuts Fudge Sauce Whipped Cream with Black Pepper

This chocolate cake is is so freakin' good I hope you try it out.

Cake:
3/4 cup Dark Cocoa
2 1/2 cups Cake Flour
3/4 cup Bakers Sugar
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
Pinch of Sea Salt

2 egg yolks
1 cup milk
1/4 cup melted butter
1 tsp vanilla
1 cup hot coffee

2 egg whites
1/2 cup Sugar

Shift dry ingredients in one bowl. Mix egg whites to stiff peaks. Mix the yolks milk butter vanilla and coffee together then add this mixture to the shifted dry ingredients, until uniform in texture, then fold in the egg white in three installation's. Butter and flour a sheet pan then pour out batter and bake at 325'f for 11-13 minutes or until a toothpick pulls out clean.

Chocolate Mousse
5oz dark chocolate
1 cup whipped cream
2 egg whites
1 cup sugar

Melt chocolate, Whip the cream with half of the sugar until medium peaks, set aside. Whip egg white with the rest of the sugar until firm peaks. Add Whipped egg whites into the melted chocolate, in three installment's, then add the whipped cream in three installment's the mousse should be even in texture and color. Chill.

Chocolate Ganche
5 oz Dark Chocolate
1 oz Butter
2 oz Cream

Scald the butter and cream pour it over the chocolate allow to rest for 2 -3 minutes, stir gently. I use this as the top frosting on the little cake.

Chocolate Fudge Sauce
3/4 cup Dark Cocoa
3/4 cup Brown Sugar
1/4 cup Honey
3oz Butter

Cook until thick and bubbly.

Candied Nuts
4oz Pistachios
4oz Pecans
4oz Cashews
4oz Hazelnuts
4oz Sugar
2oz Water
1 tsp Nutmeg
1 tbsp Butter

Toast the nuts, Cook the sugar, until 325'f ad nutmeg butter and warm toasted nuts. Stir well while hot, turn the nuts out onto a parchment lined sheet pan
Clean the pan by adding water to the pot and bringing to a boil.

Black Pepper Whipped Cream
1 cup Cream
1/2 cup sugar
1 tsp Black Pepper

Whip to firm peaks.

Everyone Eats The TV Show Episode 2 Lunch Meat pt.1 Roast Beef

So Here Is The New Episode

I took on the idea of over priced deli meats, make your own.

Spicy Tuna Roll, Pickled Cucumber Salad

Yield 8 Hand Rolls

8oz Ahi Tuna (Chain and trim works best)
2oz Roasted Red Peppers
1tsp Chopped Garlic
1tsp Minced Green Onion
1tsp Minced Cilantro
3drops Fish Sauce
1tsp Soy Sauce
1/2cup Mayo
1 Tbsp Sriracha

I like to really clean my tuna leaving no silver skin or membrane, this can be done with the back of a spoon.
I place everything except the tuna in the food processor blend smooth.
I then mix the tuna with the spiced mayo with a rubber spatula store in an air tight container until its time to roll them up. ( It's really better the next day)

Rice
1cup Medium Grain Sushi Rice (Buy it from a Asian market or order it off line)
2cups Water
2tbsp Seasoned Rice Wine Vinegar
1tbsp Sugar

Cook your rice in a small pot with a tight fitting lid, bring rice and water to a boil reduce to a low simmer cover with lid cook 11-14 minutes or until water is absorbed, transfer cooked rice to large stainless bowl, mix rice wine vinegar and sugar in separate container, drizzle sugar vinegar mixture over rice move the rice around gingerly with wooded spoon to seasoned the rice evenly.

Nori
Cut sheets in half, add small amount of seasoned rice to one end of nori sheet, top with spicy tuna mixture fold up one corner at a 45' angle then roll, finish the hand roll with a little water to stick the nori to it self.

Additions:
Sliced Avocado
Sprouts
Fish Eggs
Replace Ahi with Crab Meat or Smoked Salmon


Pickled Cucumber Salad

1 Large Cucumber Peeled and Seeded
1/2 cup Rice Wine Vinegar
1/4 cup Sugar
1 tsp Sesame Oil
1/2 tsp Fish Sauce
1 tbsp Soy Sauce
Bias Cut Cucumber, marinate for half hour in rice wine mixture

Show platter #2

Rabbit ala the Garden

Rabbit Cranberry Pate wrapped in Radish Curry Aspic

Rabbit Offal Mousseline wrapped in Leek

Stuffed Rabbit Saddle w/ Herb Wrapper

Carrot Aspic filled with Herb Infused Goat Cheese

Quail Egg Snail w/ Black Pepper Aioli

Spring Vegetable Salad

Cornucopia Cracker

everyone eats the TV show?

This was an effort in the land of TV Cooking Shows.

I was the one man crew, directed, starring, editing all by me.

It was fun I think I will make a few more episodes.

Sorry about the ending I ran out of tape.

Deviled Eggs, Vehicle to end all Vehicle

So the fourth of July evokes many things for many people, fireworks, gatherings of friends and family. Hot-dogs, hamburgers, potato salad, chips and dips, and the pinnacle of the spread: the deviled egg. A stand alone culinary marvel, eaten out of hand in a passed appetizer or presented on a tray as part of the buffet, these little beauties can go farther than your average holiday fare. Additions include Caviar, Avocado, Bay Shrimp, Crab Meat, Finishing Salts, Herbs, Pickled Items, Meats,Vegetables and Sauces and Oils.

Deviled Eggs

12 Lg. Eggs
1/4 cup Mayo
1 tsp Honey
2 tsp Hot Sauce
Juice of Half a Lemon
Zest of Half a Lemon
1 tsp Olive Oil
ToTaste Salt
ToTaste White Pepper

Cooking Hard Eggs (Without the Green Ring Every Time)
Place eggs in sauce pan, with water to cover with a tbsp of Vinegar.
Bring To a Boil, at a boil, turn flame off. Place tight fitting lid and let rest for 12 minutes, then run under cold water for 10 minutes, and refrigerate covered in cold water for half a hour. Peel. For storage, place peeled eggs in plastic container covered with water and a squeeze of lemon juice

Show Platters. I'm not sure this was such a good idea.

I have created some outlandish buffet trays in my day, building topiary pieces out of cold cuts is just the tip of the thousands of concepts I have had my hand in. I always like to put a little whimsy into my creations and always with the idea that it will be eaten, admired but eaten. Then I got introduced to Competition Show Platters.

*Competition Show Platter: A Tray of Foods, for a designated number of diners, that should include two main proteins, a side item, a salad, a sauce and a garnish all glazed in aspic.

This was my first "Competition Show Platter"
Salmon Mousseline with Sole Inlay Wrapped with Carrot and Zucchini
Poached Salmon Wrapped in Leek
Bacon Mustard Potato Salad
Asparagus
Lemon Parsley Sauce in a Yellow Tomato Cup
and a Choid Froid Onion Stuffed Cream Cheese and Grav-lox on Pickled Daikon
w/ Fish Cracker Garnish.

I learned a lot of techniques from Chef Franz on this platter, including cracker work, garnish work and aspic molding.

It's the details....

The Rabbit and Nothing But The Rabbit Please!

Rabbit Three Ways: Fried, Poeling, Stewing
Pulled Braised Hind Quarter
(*name)
1 Hind Quarters Fresh Butchered Rabbit
2 oz Extra Virgin Olive Oil
8 ea Pink Peppercorns
5 oz Sweet Yellow Onion
1 oz Black Strap Molasses
3oz White Wine
2Ea Kefir Lime Leaf
1oz Lemon grass
1 oz Sambal Chile Sauce
1 head of Garlic
1. Clean Head Of Garlic
2. Set Pressure Cooker on Low Heat
3. Rub Rabbit with Olive Oil, Molasses, Crushed Pink Peppercorns, Sambal, Lemongrass, White Wine and Salt
4. Fine Dice Onion, sauté onion in pressure cooker with 1oz of Olive Oil. Remove Onion from the Pot, Add 1oz Butter, Brown Rabbit, Add Cooked Onions, Garlic Cloves.
5. Install Lid of Pressure Cooker bring up to a boil and down to a Med Low Simmer, Cook for 25-28 Minutes.

Rabbit Stew
(*name)
1. Reduce 4 cups of Veal Stock with Rabbit Bones
2. Check For Seasoning-adjust if necessary

Mix with Pulled Rabbit, Onions from Pressure Cooker and Liquid

Fried Rabbit Belly
(*name)
1 Rabbit Belly Strips
2tsp Kosher Salt
1 tsp Black Pepper
1 oz Ketchup
1oz Hosin Sauce
2oz Special Soy Sauce
1 oz Olive Oil
.5 oz Ginger
1 clove Garlic
Juice of ½ a lemon

1. Mix, allow to marinate


Pomegranate Balsamic Gastrique
(*Ribs)
½ cup Pomegranate Molasses
1 ½ cup Balsamic Vinegar

1. In Small Sauce Pan Mix Pomegranate Molasses, and Balsamic Vinegar
2. Reduce Over Medium Heat by 3/4


Rabbit Force Meat
(*Stuffed Loin of Rabbit)
2 oz Meat from Front Haunches and Rest of Carcass of the Rabbit
1 Clove Garlic
½ tsp Cumin
¼ tsp Cinnamon
¼ tsp Sumac
¼ tsp Ground Coriander
Pinch Ground Clove
½ tsp Black Pepper
½ tsp Kosher Salt
¾ oz Fat Back
2 medium Mint Leaves
2 medium Parsley Leaves
1. Clean Meat, Grind In Food Processor, with spices and herbs

Stuffed Rabbit Loin
(*name)
1 loin Rabbit
Rabbit Force Meat
Caul Fat
1oz Olive Oil
½ cup Butter
2oz Leek
2oz Carrot
Salt and Pepper to Taste

1. Butter Fly The Loin, Lightly Pound Rabbit to Flatten.
2. Rub Loin with Olive Oil, Salt and Pepper
3. Lay out Oiled Rabbit Loin on Sheet of Caul Fat
4. Spread the Force Meat on Half the Loin of Rabbit
5. Poil with Butter, leeks, and carrot in Saute Pan on all Sides
6. Finish In 350’ oven, 20 minutes
7. Let Rest, carve into four portions

Cauliflower Pea Risotto
(*Stuffed Rabbit Loin)
6oz Cleaned Cauliflower
2 oz Peas
1 oz Diced Leek
1oz fresh bread crumbs
1tsp Kosher Salt
5 oz Heavy Cream
1 tbsp Butter
1. sweat leeks in butter
2. add cauliflower and cream simmer to cauliflower al dente
3. add fresh bread crumbs season
4. add peas cover for 2 minutes
5. Serve

Pate a Choux
4 oz water
2 oz butter
3 oz AP Flour
5 oz eggs
2 tsp Fresh Chopped Chives
1 tsp Fresh Chopped Parsley
.25 tsp salt

Aioli Base
1 Egg
1 tsp Dijon
1 tsp Shallot Puree
½ clove Garlic
1 cup Vegetable Oil
1 tbsp Olive oil
Juice of ½ a lemon
Salt TT
Wasabi add 2 tbsp
Black Truffle add 3 drops Truffle Oil and 1 tsp chopped Truffle

Breading for Belly

4oz Fresh Bread Crumbs
1 tsp Cumin
1 tsp Salt
4oz Flour
6oz Egg Whites


Sautéed Vegetable
2oz Burnoise of Carrot
1oz Burnoise of Leek
1 oz Butter
Salt TT
White Pepper TT

Fork You Caesar

So after some twenty years you would think I'm done with a dish. Surely these "Classic" dishes lose there luster after the hundred-thousandth plating. But some are just are so good you can't ever quit them, some for flavor reasons some for profitability and some cause they are just so damn forward in your customers minds, To not have these items on your menu causes pain and confusion in a lot of diners, so I choose to not suffer but to have fun and add elements or expand upon elements to transform the dish give it a new perspective. So the Classic Caesar Salad, Is made of Romaine, Garlic, Anchovy, Eggs, Lemon, Olive Oil, Parmesan and, Stale Bread, So now we have fun with it.

Forked Caesar

Dressing

2 egg yolks

1 lemon (Juice of and zest of)

1 oz anchovy

2 oz garlic

1 tsp Dijon

2 cups olive oil blend (25% olive oil to 75%vegetable oil)

In Blender add egg yolks, mustard, anchovy garlic, lemon juice and zest blend for one minute on high scrape down the blender, blend on high while the blender is on carefully remove the top pour in spout, drizzle at a steady stream of the oil blend. (If the dressing becomes to thick add 1oz of water to thin add all the oil. adjust seasoning with salt, pepper and lemon juice.

Parmesan Crisps:

Silicone pad works best but Parchment paper works well to no Wax Paper or Foil.

Grate Parmesan

sprinkle 1oz circles

bake at 375'f for 5-7 minutes or until golden brown

Note: You Can shape these but you must move fast as they set up quickly.

Try draping them over or in muffin tins, glasses or any sturdy interesting shaped item.

Croutons

Stale bread

Butter 4 oz per half pound of bread

Herbs of your Choice

Garlic

Salt Pepper

Cube your bread with a knife or simply break it into bite size pieces melt butter, add herbs, garlic and seasonings toss bread cubes or pieces in butter mixture, mix well place on sheet pan and bake a 375'f for 11 to 15 minutes or until golden brown and crunchy (note: croutons often seem soft until they cool color is a good judge golden good brown bad unless you like really crunchy croutons)

So for the "Forked" presentantation

I cut the romaine into 1inch by 2 inch strips brush each one with the Caesar dressing stacking them one on top of each other about twenty to thirty pieces I then fork the lettuce so that it is shorter on the top and bottom and longer on the sides the dressing helps in the next step sprinkling the grated parmesan over the forked salad, then with a small blow tourch or broiler on your oven oI brown the cheese, I serve it on a pool of Caesar dressing a small pile of croutons and top it with the parmesan crisp, yum.

Plugra "Butter of the God's"

This Is butter, they had it in one pound blocks at Trader Joe's but I guess it was a slow seller cause its gone baby. Now you can only find it an "Whole Paycheck I mean Foods" and some higher end grocery stores but instead of a pound for $3.49 now you get 8oz for $3.49 still worth it, maybe your not sauteing in it but as a stand-alone item on some good fresh bread or with some grey salt and radishes hell ya.

Duck Fat Brioche

OK. everyone knows about Brioche, its a staple in many styles of morning danish around the world, it makes a tasty hamburger bun or dinner roll, fill it with some type of meat cheese or vegetable and it is a hot pocket (or so they wish) This rich dough is a house favorite around my camp.

So, I bake at home as well as at work, I think its a relaxing kitchen activity, relaxing most from the order and no bend rules of the process. I on standard make a whole wheat slicing loaf for toast and sandwiches, its a adaption of my wife's "Pa Bread"(recipe and adaptation to come in future blogs) along with this bread I make well, "what ever my or my wives hearts content", and Brioche on occasion has come up in the lineup. So, I like to play with the ideas we have about food and what food can be.

This idea came from Chef Edris(Instructor LCB Portland, Wheat Nut, Hessian), in theory the butter enrichment of the dough could be manipulated, as the inclusion of fat, fat in any form should create nearly the same result and change very little of the crumb of the baked product and add natural flavor agents to finished product, so instead of butter in your brioche how about some smoky bacon fat or spiced and subtle duck fat, aromatic chicken stock fat, the list goes on forever.

Duck Fat Brioche

Sponge

water 60ml at 70'f

instant yeast 10 grams

sugar 15 grams

bread flour 60 grams

mix with a fork until smooth allow to rest at least 15 minutes

Final Dough

milk 100 grams

eggs 115 grams

all purpose flour 495 grams

sea salt 10 grams

Emulsify During Kneading Process

Fat(Butter, Duck Fat, Bacon Fat, Stock Fat, ECT.) 120 grams

Sugar 30 grams

Add milk and eggs to sponge, mix well. hydrate the rest of the flour and salt in sponge, milk, egg mixture, allow to rest five minutes. Knead dough, adding fat and sugar in about three steps, the dough will get sticky then easier to handle as you close in on the resting product which should be even and smooth with firm/tight skin. Cover and double in size, punch down the dough, reshape into a ball place in large plastic bag and refrigerate over night. In the morning portion and shape into rolls buns, loaves etc allow to rise for one and half hours in a draft free area, egg wash(one egg and water brushed on baked goods prior to baking adding shine and even coloring) Bake at 400'f until a internal temperature of 180'f

The start of a food guys blog

I am a chef, a Long time hard core take no shit chef. Over the years I have found much pleasure in the art and craft of cooking, Blogging is new to me but seems to allow for any style, I tell you now I hold no punches and I don't care what people think.

with that out of the way,

Food is my life I have worked in restaurants since I was 13 years old, some 20 + years later here I am a ACF certified chef, I have worked all over the united states and have been part of many food competitions. now my wealth of knowledge is on the web, I will post recipes, experiments and food experiences in an effort to share my food and the food I enjoy with the world.

Enjoy.