Mac & Cheese ( not really )

Karen Kentgen and I on the set of The North Coast Cuisine.  The shot shows a nice Flambe.
Karen Kentgen and I on the P.B.S. set filming the North Coast Cuisine. This Mac & Cheese was requested By Dee Johnson, Thank you, Dee.

Mac and Cheese
( not really )

I like to utilize Orchette Pasta, it is like Ear shaped.

This pasta holds the creamy goodness inside better in my opinion and has a great mouth feel!!!

I like to add Bacon, Mushrooms, Roasted Red Pepper and Gorgonzola Cheese.

Top it with a Breast of Chicken.

You may make any variation of this that you like.

For 4 people I would cook 1/2 to 3/4 pound of pasta lets say depending on the appetites of those consuming.

Then make the Cheese sauce it is kind of like a sauce Mornay although not the classic Mornay Sauce.

1 # Orchette Pasta

6 Quarts Water


Bring the water to a boil, add salt to taste.

Add the Pasta, stir from time to time.

The pasta is cooked when there is a small speck of white in the middle.

When cooked I like to pour off the water and either utilize the Pasta right away or cool it with cold Water.

If I am storing cooked Pasta mix in a little Olive Oil cover and refrigerate

THE SAUCE

1/2 med. yellow Onion

2 t. minced Garlic

1 c. Olive Oil

1 c. Flour ( sifted )

3 c. Chicken Stock the recipe is here. https://homeontherange.blog/home-on-the-range-2/

3 c. Milk

1# Cheddar Cheese ( sharp or mild what ever your preference is ) grated, save some for the topping.

1/4 # Peccrino Cheese I use a rasp to grate this cheese it is hard like Parmesan Cheese

Salt and Pepper to taste

THE TOPPING

1/2 # Bread Crumbs ( when my bread gets old I cut it down, dry it out before it molds.
Then I place it in a food processor and make my Crumbs.

2 T. chopped Parsley

1/4 c. of the Cheddar Cheese

THE ADD ON’S

1/2 c. Bacon, small diced

3/4 c. Mushrooms, sliced ( Crimini, Portabella, what ever is local or Button Shrooms )

1/4 Roasted Red Pepper cut into 1″ by 1/8″ strips( place the pepper over the fire of the burner,
cook until it is black then in a covered container to cool. Then peal off the skin.
This is one of the only things it is OK to burn. Do not let it turn white though. )

4 ounces Gorgonzola Cheese

4 boneless Chicken Breast ( use the bones for the stock )I use what is called an Airline Breast.
That is with the first joint of the wing attached. It keeps it juicy.

Make the sauce and cook the pasta first.

THE SAUCE

In a large pot heat up 1 c. of Olive Oil and add the Onions saute until translucent.

Add the Garlic and let it expand but not brown.

Add the Flour and reduce the heat stirring occasionally.

Let this cook for about 10 minutes do not let it brown this is a white Roux.

Have the Milk and Chicken Stock hot, add it 1/3 at a time with a whisk, whisk it until smooth.

Once all of the liquid is incorporated add the Cheese. Holding some Cheddar behind for the topping.

You may have to adjust the consistency a little that is OK.

Season with Salt and Pepper, set aside this is your sauce and you may cool some and save it for later or not.

Preheat the Oven to 425 degrees.

I make the sauce separate in case someone doesn’t like one of the add on’s.

Heat 1 and 1/2 ounces of Olive Oil in a large skillet.

Season the Chicken Breast with Salt and Pepper on both sides.

Place in the hot skillet skin side down and let brown.

When the skin side is brown turn the Breasts over and place the skillet in the Hot oven.

After 5 minutes remove the skillet and place the Breast on an oven dish skin side down, return the Breast to the oven.

place the Skillet on the burner, add the Bacon and let it Render.

When the Bacon is almost done add the Mushrooms. Saute the Mushrooms until done.

Add the Roasted Red Pepper.

Add the Cheese sauce, Gorgonzola Cheese, a little Cream if necessary.

Add the cooked Pasta and blend.

Season to taste, pour off into either a Casserole dish or individual serving dishes.

Top with a generous portion of the Topping.

Place in the oven to brown a little.

Remove the Chicken Breast from the oven and let cool 4-5 minutes and slice on the bias ( at a 45 degree angle ).

Pull the Mac and Cheese from the oven and top with the Chicken fanned .

Serve !!! I like mine with a nice White Wine !!!

        Cheers !!! 
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FUN; With Brie, Baked Brie

Brie is a soft cheese that wants to ripen. If when you get the cheese it is hard, let it ripen.

Can you cook a hard or not ripe Brie? Of course you can. The results will be, ewe gooey

or

This BRIE IS SOOOOOOO EWIEeeeeeee !!! GOOOOOOOOOOOooooooooy !!! That is the fun of the Cheese.

The over the top ( the wow factor ) is what is on top and or in the middle of the Brie.

Then the crust;

Flaky Pastry, yup that is what I am talking about.

Do you buy it?

For the first time baker I would, Having one that you make use that.

Puff Pastry Dough is what I preferred if you are buying it.

The technique or having a plan on what you want it to look like.

It could be looking like a rose, pleated seams where you bring the dough together.

You want the pastry when finished to be golden rich in color.

In between the layers of the puff pastry should be browning as well.

You do not want the dough to be gooey, just the cheese in side.

Make sure to have a vent hole.

You can make cut outs of any shape and when you place them on make sure to put some egg wash down.

and egg wast the top and sides with out leaving pools of egg wash.

cripple the edges and choose your theme.

Have the matching accoutrements ready for your garnish.

The filling :

Can be made with your imagination I will give a couple of ideas.

Aprocot preserve and Pecans is great around the holidays.

Of course I would candy the Pecans. These recipes will come in the future.

I have an SOS from Michele on Baked Brie “#ak”. I am just laying the foundation right now.

Figs with Orange zest, Ginger and Port wine cook these together first, cool them, then you may top the Brie.

Beaver Tail Cactus and Jalapeno Jelly, cook the Cactus properly before putting on the Cheese.

The Jalapeno Jelly by it’s self is great for a spicy treat.

Or; all by it self, the Cheese has a slight Pungent flavor and the rind even a little more Pungent.

In my opinion one of the greater pleasures of the cheese world so versatile.

You can find Single, Double or Triple Cream.

How to put the pieces together, how much are you wanting?

1/4 wedge or a whole wheel?

It depends on how many people and what else you are serving.

ASSEMBLY:

Before you Lay out the Puff pastry, decide if you want to slice the Cheese

in half Cross Wise to split in half, this is done if you want it stuffed.

Split it before you put it on the Pastry.

On a Sheet Pan place Parchment Paper then lay out your Pastry Dough.

Place the Brie Cheese on the Pastry.

Lay out the Apricot preserve.

Then the Pecans.

The next layer of Cheese if you are Stuffing it.

The edges are held together with Egg wash.

one Egg with 1/2 Egg shell of water and a pinch of Salt.

Brush the edges with a light brushing of Egg wash.

Bring up the corners and pinch the sides together leaving a vent at the top.

If you close it all of the way then prick wholes in the dough.

Making sure not to pool the wash.

Put any cut outs or other garnish and Egg wash the entire outside ” not the Bottom “

The oven at 350 Degrees preheated !!!

Bake for 50 minutes to an hour, may be more or less but not much.

It is important to make sure it is done !!!

Any questions?

Contact Me: I am here, and you can like my “Page” I wont hold it against you

Baked Brie, Cavier, and a bottle of anything would be Beautiful !!..!

Cheer’s !!..!

Camp Fire Cooking, Country Gravy

18th century campfire cooking with cauldrons filled with bubbling goodness.  Hung off of tripods and other cooking methods.  People sitting around tables with blue checkered table clothes.   A true Cowboy cook out.
Your campfire may be larger or smaller than this one. I always enjoy cooking out doors. That is my wagon in the background and I used it as a Chuck wagon. A true Cowboy cook out.

This fun Photo is of the Fastest Draw in the West. It is a three day event.

Everyone dresses in period outfits and yes I cooked campfire style for three meals

each day and snacks in between. Some call it Dutch Oven Cooking. I call it Pleasing People.

For this photo I am thinking Country Gravy. Country Gravy can go with so many items from Biscuits and Gravy

to Fried Chicken ( https://homeontherange.blog/fried-chicken-from-home-on-the-range/ ), or Pork Cutlets. The list goes on Mashed Potatoes and I will leave it there for now.

3/4 c. Olive Oil

1/2 # bacon diced small

1 Onion diced small

2 t chopped Garlic

1 t Rosemary finely chopped

1 c. Flour sifted

1 qt. Milk

Salt and Pepper

Tabasco Sauce

Pretty small list of ingredients for such a great sauce.

In a medium sized pot heat the milk and have it ready sa you go.

In a separate med. sized pot heat the Olive Oil and add the diced Bacon.

Let that render at medium heat. Once it is browned.

Add the Onion and saute until translucent.

Add the Garlic and Rosemary, this cooks very quickly.

As soon as you smell the Garlic turn off the heat and add the Flour.

stir it in and re-apply the heat on low.

Stirring periodically making sure it does not brown ( this is your Roux ).

The Roux should cook about 10 minutes, it will look foamy and smell like roasting Hazelnuts.

Then adding 1/3 of the hot Milk at a time stirring it in until it is smooth.

Let it boil then turn it down to simmer.

A few drops of Tabasco Sauce, taste and season with Salt and Pepper.The sauce should be smooth and a little thick however not to thick.

I should talk about cooking out side with an open fire. Get your fire going and make sure it burns down into some coals and off to one side have a space to add more wood how ever not where you are cooking and move the coals around as you need the heat distributed.

Start your Coffee early it takes a while to heat the water.

I hope you enjoy !!! Cheers !!!

Surf and Turf, my way

This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.
This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.

Surf and Turf

For this classic dish I am going to use Shrimp with Fillet Mignon served with

Corn Coulis reduced Balsamic Vinegar and Creme Fraiche.

2 – 4oz. Fillet Mignon

6 – 16/20 count Shrimp

2 T Butter

1-2 oz White Wine

2 crustinies

1 ear Corn

1/8 c Olive Oil

2 t. Garlic smashed

½ onion ruff cut

1 stock of Celery diced

1 sprig of Thyme

1 Bay leaf

Water

Salt and Pepper

½ c. Cream

½ T. Buttermilk

½ c Balsamic Vinegar reduced to 3 T. roughly ( I reduce quite a lot and use it for many garnishes )

2 sprigs Rosemary

Method

3 days in advance mix the cream and buttermilk, let that sit out stirring it once a day and covering then refrigerate.

it for 3 days. This will make the creme Fraiche.

make the Corn Coulis. Clean the ear of Corn and brown it over an open burner or BBQ.

Let it cool.

Cut the kernels off and run your knife down the cob to remove all of the good stuff.

Put the cob in a small pot and cover with water. Bring that to a boil and skim the foam off.

Let that simmer ½ hour and strain.

While the cob is simmering in another small pot add the Olive Oil and get it hot.

Add the onion and saute until translucent.

Add the Garlic and saute to expand the garlic.

Add the Celery and saute until it is as green as it could be.

Add the corn that you cut off of the cob and when that gets hot,

Add the corn stock, Bay leaf and thyme.

Bring it up to a boil and skim the foam and reduce the heat to simmer.

Let simmer ½ hour and place in a blender and puree until smooth.

Strain and season with salt and pepper.

Hold for service.

Season the Fillet with Salt and Pepper on both sides.

Heat some Olive Oil in a small skillet place the Fillets it should sizzle that means the skillet is hot.

Let them sear then turn them over and sear the other side.

Depending on the temp. you like is how long to cook them and at 4oz each they do not take long.

In an other skillet heat the Butter when it is melted and boiling add the Shrimp.

Reduce the heat and after a minute turn the Shrimp over.

Add some Garlic and let that expand.

Add the wine and once that is hot the Shrimp should be done. Do not over cook them.

Platting

The Corn Coulis down first, to cover the bottom of the plate.

Have the Creme Fraiche and reduced Balsamic in squeeze bottles.

Draw the lines on the Corn Coulis and with a tooth pick or knife blade draw the sauces out.

Place the crustini in the center of the plate.

The Fillet goes on that then 3 of the Shrimp and hold it together with the Rosemary.

Wallah !!! Cheers, I hope you enjoy !!!

Pork Loin with Fried Polenta

Pork Loin sauteed with onions and peppers on top of fried Polenta with tomato and fresh Sweet Basil with summer time Greens and baby Carrots around.  Sauce drizzled around the plate.
Beautiful presentation and great flavors. Photo by Karen Sue Photography…

1 – 6-8 ounce Pork Loin

Salt and Pepper

1/2 oz. Olive Oil

1/4 Roasted Red Pepper julienne

1/4 Roasted Yellow Pepper julienne

1/8 Onion julienne

1 clove Garlic minced

2 oz. White Wine

2 oz. Veal Glace

1 oz. Sweet Butter Cold

1 Serving Summer Time Greens, find it here, https://homeontherange.blog/

3 Baby Carrots

1 round Fried Polenta, find it here, https://homeontherange.blog/home-on-the-range-3/

1 thick slice of Beef Steak Tomato or any other veritey

3-4 leaves of Sweet Basil

Season the Pork Loin with Salt and Pepper.  Heat the Olive Oil in a small skillet and place the pork Loin

into the hot Oil sear when you turn the Pork Loin over add the onion and saute until translucent.

Add Garlic and let it expand, it could take seconds. Add the White Wine and de-glace the pan.

Add the roasted Peppers and Veal Glace place in a preheated oven at 425 degrees for 6-8 minutes, remove the Pork.

Put on an oven pan and return the Pork Loin to the oven.

Return the skillet to the stove top on high to reduce the sauce so it coats the back of a spoon.

Add the cold raw sweet Butter and stir in. Season to taste with Salt and Pepper.

Platting, put the Fried Polenta down and the Summer Time Greens around.

On top of the Fried Polenta place the Tomato and then Sweet Basil on that.

Remove the Pork Loin and place on top of the Basil and top with the Onion and Peppers, a little sauce

and the rest of the Sauce around the plate, The 3 Baby Carrots around…

Wallah. Pair this with a nice Chardonnay or Sauvignon Blanc.

Cheers !!!

Summer Time Greens

Jack LaLane with my self Matthew Riley.  Flexing for his 93rd Birthday at Matthew's at the Airport !!!
Jack LaLane for his 93 Birthday at My restaurant Matthew’s at the Airport. The next day to New York for the talk shows. Says these are some of the “Super Foods”

Summer Time Greens

Most farmers markets have the garlic shoots and green leafy vegetables.
Such as Swiss Chard, Mustard Greens, Kale and so on. Here is what to do with them.
I might have a few hot and cold ideas.

It is Summer Time, if you are Vegetarian simply substitute the Bacon with Coconut oil

1/2 # Bacon

1 med. Onion cut Julienne ( if from farmers market cut some of the green with it as well )

4 cloves of Garlic minced

3 Garlic shoots split and cut 1-2″ long

1-1/2 # of What ever your mix of greens is, rinse them well and let drain, some of them may need toweling.

I layer them and roll them up and cut across about 1/8″-1/4″ thick.

1/3 c. Chicken stock or Vegetable stock. Find the Chicken stock here https://homeontherange.blog/home-on-the-range-2/

Find the Vegetable stock here https://homeontherange.blog/home-on-the-range/

Salt and Pepper to taste

a pinch of Nutmeg

In a large skillet render the Bacon on mid. heat. add the Onion and saute about 1 minute.

Add the minced Garlic and let expand, that is you can smell the Garlic.

Next the garlic shoots toss a couple of times and add the assorted greens.

Toss the Greens together until thoroughly mixed.

Add 1/3 c. Chicken or vegetable stock. Let that steam for a minute and mix.

Season with Salt, Pepper and Nutmeg.

I do like to add different herbs that are growing in the garden that changes it up and adds different flavors.

Turmeric and different spices like curry as well as Peppers of different flavor and heat profiles.

As Jack LaLane would say these are the Super Foods and Spices.

Cold Smoked Salmon

Angelina Jolie and myself drinking Champagne and eating Cold Smoked Salmon.  She enjoyed it the plates are empty !!!
Angelina Jolie and I celebrating her instrument rating on her Pilots License with Cold Smoked Salmon.

I like the Wild caught Salmon. I get that we have a need to
farm fish like everything else. Not only to feed the planet
all so to learn biosphere diversity for our future inter-space
travel that we will need to raise our food in space. That being said…

1 Salmon filet skin on and pin bones removed.

1/2 c. minced Shallots

1/2 c. Kosher Salt

1/2 c. sugar

1# Grape Vines cut small ( or any other wood for smoking Cherry, Orange )

1 gal. zip lock bag full of Ice

Lay the Salmon out on a long pan Skin side down.

Spread the shallots out evenly on the Salmon.

Sprinkle the Sugar and Salt evenly over the Shallots and Salmon.

Cover with Plastic wrap and place another long pan on top of the Salmon.

In this Pan on top place a 10# to 15# weight on top and put everything into the

refrigerator for 3 days. This is curing the Salmon, what happens is the salt draws

out the moisture and the shallots and sugar flavor the Salmon.

Have your Smoker ready. On the bottom shelf place the bag of Ice.

Rinse the Salmon and pat it dry then on the next shelf place the Salmon skin side down.

In the fire pan place the grape vines and light on fire, I use a torch or the stove top.

Once the fire is lit extinguish it and place the smoking pan of wood chips under the Ice and close all doors.

Making sure it continues to smoke for 20 minutes. Remove the Salmon and let it cool then wrap in plastic and

refrigerate over night for service.

When slicing start at the head end of the filet and at a 45 degree angle slice as thin as possible.

Cold Smoked Salmon on top of crustinis with capers, onion, hard cooked eggs separated and grated finely, creme fraiche and fresh Dill .  A bottle of Locke vineyard Viognier.
Cold Smoked Salmon Appetizer

The garnish is hard boiled Eggs separated and grated finely, Red Onions small diced, Capers, Lemon, crustini with Creme Fraiche and fresh Dill.

I served this for Angelina Jolie after she got her instrument rating on her Pilots License.

Angelina joins women like Pancho Barns with the Happy Bottom Riding Club as an inspiration to women becoming Pilots more and more.