Tuesday, February 24, 2009
I started out just making lemon with lemon glaze......but after years of making this cake I became bored and have since experimented using key limes, oranges, this weekend I tried blood orange ("yummy" and it did not turn the cake red) I have even re written the recipe and made a dutch chocolate pound cake (extremely decadent). Everyone loves this cake even non cake people like myself.
I suppose my thought process with this is if you are going to make a cake called a pound cake make it right, use a pound of every ingredient.......
Thursday, February 19, 2009
The latest was Asian (anyone that knows me knows that Asian until vary recently was outside my box) . It was an Apple and onion roulade of Pork Loin with apple hoisin glaze. It was successful, so much so that most of the attendees asked me for the recipe. Even funnier is I made an old fashioned Chinese Chicken salad you know the one with the toasted ramen noddles. Of course I Shelleyfyd (a chef I work with calls all my dishes shelleyfyd) it with mango (none of those caned mandarin oranges in my salad) I had to make the sesame dressing too. It was great and they loved it. I think making sauces, glazes, and vinaigrettes are sooooo much fun.
1 quart cooking sake
1/2 cup soy sauce
1/4 cup sesame oil
2 to 3 cans coconut milk
1/2 papaya diced
1/2 pineapple diced
1 stick butter to finish
Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.
blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.
Roasted Butternut Squash w/ Blue Cheese and toasted Pecans
1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)
Pre heat oven to 400º
Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.
Remove squash to serving platter and garnish with cheese, pecans and fig quarters.
Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving
Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.