Tuesday, December 20, 2011

Super Natural Recipe SearchWell, I have done it again, been so busy with catering/work than the Holiday's, I have neglected my blog once again. I am not even sure where to start......

I promise in the new year I am going to get better at posting new Foodie info as they come my way so I won't forget it later.

Happy Holiday's everyone!!!!!!!!!! Happy New Year, I wish everyone prosperity and good health in the new year!!!!!!!

Super Natural Recipe Search

Tuesday, March 15, 2011

Food, ingredients, and the way in which we are using them today is very innovative, and exciting....It seems everyone is going outside the box, but doing their best to keep the final result balanced, because we all know that finished dishes without balance just do not work.

Having said this, you may ask what is balance? Well it is the combination of salty, sweet, acidic, sour, spicy.

Some ask why we add salt to everything, (note, salt is the only spice that is used in all forms of cooking) and sometimes a dish seems way off, just the addition of a bit of salt takes it to the finish line, before I add anything else to a dish that I think needs something more, I salt first, and for the most part it is the only something needed, transforming the dish in ways that are amazing.

Super Natural Recipe Search
Super Natural Recipe Search

Thursday, January 27, 2011

Finish line!!

Well, I should apologize, as I have neglected this blog for some time, SORRY!! Been busy.

Anyway, today is going to be about going to the finish line, let me explain. There is nothing worse than being served any food that just has not quite been finished, ie. not enough seasoning, no garnish, etc. just not enough period, you know close but no cigar.

I have a theory as to why this happens. It is a lack of pre-planning first, than a lack of knowing how to use time wisely, so when time is up there is no time to taste, and adjust or add the final touches, hence the final dish fails to make it to the finish line.

Lesson here is, always plan in advance, double check your lists, order what you need in advance, pre season any protiens that need it, and always, always check all food before it goes to the table to be sure it is finished.

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.