Tuesday, January 19, 2010

Hi all, I have not been around for awhile, the Holidays were really busy for me. Lots of candy making and catering like a mad person.

However I am now back on track, and my creative juices are starting to flow once again. Have some great ideas for the cafe.

Today I made a new veggie sandwich with roasted poblano chili's, eggplant, yams, portabello mushrooms, red onion, on a seeded roll with the middle torn out and smeared with mango chutney, it was a hit with me and so far everyone else is happy, happy too!! :D

I had some wonderful meals that are always an inspiration to me, while on vacation, one in particular was a sandwich/Torta at Tamarind in Oakland, (I highly recommend the restaurant) between Broadway and Washington on 8th st. The food was served ala carte, so kind of tapa's style, anyway I digress, the Torta was a well seasoned chicken breast with re fried black bean smear, avocado, roasted poblano's jack cheese and lettuce...it was a very well balanced sandwich and we liked it very much.

Now to recreate that sandwich to fit in my cafe is a challenge, because as we all know avocado's oxidizes terrible fast......so I am going to make an avocado aioli, with lemon, and roasted garlic, "no more oxidation problem" I am going to change the cheese to pepper jack, and keep the black bean smear, and change the bread to dutch crunch.

Okay, I will be back tomorrow with updates on the new sandwich, any ideas please send them my way, I am always open.

Chow for now!!

Super Natural Recipe Search

Super Natural Recipe Search


Tropical Sauce

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 400ยบ

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.
The Salsa:
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.