It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.
These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.
Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.
I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.
Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.
Sorry for my somewhat recent absence. I should have the time to do a few food posts over the next few days as well as getting around to award-related stuff. I am also in the early stages of adding a recipe/food index for all of the things that i post to make it easier to navigate for when you may want different ideas for cooking different meats, breakfasts, pastries, etc.
For now, I leave you with this picture of some mixed kabobs as the weather is nice and I can officially call it “Grilling Season.” Combination of cremini mushrooms, cippolini onions, sweet peppers, potatoes, beef cubes, shrimp, and brussel sprouts. I initially basted them with olive oil and a mixture of spices and orange zest. Later on in the bbq’ing process, I threw on some homemade bbq sauce for the beef- kind of a combination of sweet and tangy in the sauce.
On my own for the evening so I decided to go with some Asian cuisine. Over the years I have had all different sorts and was not sure exactly what I was planning. After some article/book consulting I went with a little bit of Jean-Georges styled cuisine with a little bit of my own flavor twist. In the end it turned out to be a nice Ginger-Garlic Fried Rice with Leeks, Scallops, and Chanterelles.
I started off by boiling some rice and upon completion drained it of the water, spread out on a sheet tray, patted dry with paper towels, and let sit to air dry. I proceeded to make the crisp Garlic-Ginger topping by dicing up garlic and fresh ginger and sauteing in peanut oil. Upon completion, I drained the oil into a larger sauce pan and put the garlic-ginger on the side.
After slicing up the leeks into thin strips I placed them in the saucepan and started to cook. After around 10-15 minutes they became nice and tender at which point I added in the rice (as well as some chili powder) and proceeded to cook until “fried.”
Separately, I sauteed scallops (seasoned with salt and pepper) and Chanterelles in some sesame oil. I also fried an egg “over easy” and placed on top after everything else was constructed. I then sprinkled on the garlic-ginger mix I had previously made along with some sesame oil and soy sauce.
This post will encompass some various breakfast items I have done over the past few months. Some are simplistic and flavorful and others require a little more work (are well worth it).
The first one is my attempt at the croissant. I am sure there are plenty of simplistic and easy versions of making such a breakfast pastry, however from previous experiences in NYC I had to go right to the source and used the recipe from the Bouchon Bakery cookbook.
Not having a strong baking background I am unsure as to some of the timing aspects, i.e. having to do “turns” every so often, but it is rather awesome when you roll them out put em in the oven and that first bite- crisp, flaky, all the layers that were created. In this particular instance however, I went all out like the version I had in the city and made a nice almond cream filling and added some jam. I then topped with some honey and almond pieces and then baked in the oven.
This next breakfast is somewhat more common to make on a nice morning. Combination of an omelet- in this case I kept it simple with shallot, bacon, and cheddar along with a nice roasted pear (brown sugar and a berry brandy) comes together as a quick yet flavorful meal.
A nice fulfilling meal doesn’t get too much easier than this. A nice toasted bagel, topped with a poached egg and some sauteed Chanterelles.
The other day I was in the mood for Salmon but was thinking of different solutions to make it a bit differently as a dish. At first I was thinking some variation of a creamy pasta dish but when I saw the Arborio rice in the cabinet my mind just clicked.
Usually for me in the past, when it comes to risotto I typically stayed away from the heavy, rich variations that have become the norm even though very traditional risotto is not prepared that way. However, for this I made the exception.
After heating up the risotto the first liquid addition was 1 1/4 cup white wine. Subsequent additions was a combination of water and cream (except the last addition which I used a little single malt whiskey- add some smokiness to go with the Salmon).
Separately, I had prepared the Salmon and Asparagus in an olive oil-garlic based blend with some additional seasoning. In another bowl, I was reconstituting dry Morel mushrooms in some water and heavy cream.
Shortly after my last liquid addition, I threw in the morels as well as the addition of Asiago Cheese that I had diced up into small pieces (when it comes to cheese I typically buy the wedges). A few minutes later, the Salmon and Asparagus were folded into the risotto which was then cooked for a few extra minutes to rid of any excess liquid and to make a nice creamy end point.
For tonight’s dinner I decided to go with flounder with a little bit of a twist to the plain-old fried batter. The batter I made up consisted of almonds I ground up in the mortel and pestle as well as dicing and grinding in some red Fresno Chili pepper for a little added heat. The flounder got a thin layer of flour followed by an egg wash and then battered and fried in some grape-seed oil.
For the sauce, I went fruity. I used a combination of red plum, a nice hearty Spanish Tempranillo wine, some rice vinegar and some coriander seeds and brought to a simmer in a saucepan and let cook until it thickened almost like a glaze.
The first side dish I used some spinach, some oyster mushrooms, butter, and garlic and sauteed in a pan. Simple yet full of flavor.
For the orzo, once it had finished boiling i drained out the water. I then added a little truffle-infused oil, some fresh basil (from my plant), some rosemary, and some sweet paprika and put on low heat for an extra minute or two.
A big part of my summertime eating experiences is broadly characterized under the category of seafood. However there are a few specifics which to me are part of what is defined as genuine summertime meals and tonight’s dish is one of those.
Most of the time I would be fine with either a fish filet or fish portion. In this particular instance, I must have the whole Branzino aka European Sea-bass aka Bronzini. My take on it tonight was rather simple. Butterfly cut the whole body, I sprinkled in some ancho chili powder, some pink salt, layered inside some organic pea shoots and thin slices of fresh lime and then closed it up. On top I made some thin lemon slices and topped with halved heirloom tomatoes. This was then broiled in the oven with a coastal white wine/ olive oil blend.
My first side dish was broccoli rabe with shiitake mushrooms and coriander seeds. Initially the rabe and mushrooms went into a pot of boiling water for 1-2 minutes. It was then drained and placed into ice water. In a pan I added in some butter, coriander seeds, pink salt, sliced garlic, and sauteed the garlic. Upon slightly browning of the garlic I added in the rabe and mushrooms and sauteed them in the pan for a few more minutes.
My second side dish was golden mashed potatoes. A rather simple dish with a few added flavors of truffle infused olive oil and some fresh asiago cheese. This was then topped with some organic pea shoots.