Cold Smoked Salmon

This post has been shared 70 times, can you image how many views it has received. Check it out and share with your friends !!! Cheers !!..!

Home on the Range

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…

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Mushroom Tart

I have taken some time off for myself. I got married, July 31st. We have a German Shepard Dog and he ran the Fast Cat with the American Kennel Club and is the fastest German Shepard Dog in the Nation !!! Who would have thought. This last weekend I helped the Lost Coast Kennel Club with their Scent Work Trials. That was very interesting for me. After we have Troke ( our GSD ) in the Conformation Ring We will have him do the Scent Work, He is in training now.

Karen and I also catered dinner for the Concourse d’Elegance on Main in Ferndale California ferndaleconcours.org . It took a lot, schlepping food and equipment ( those of you that know, know ). A huge honor for us the featured Marques Rolls-Royce/Bentley !!! (nice) A special shout out to My Brides and now my Parents for their unconditional help !!! It is not that I need to justify to anyone Just thought you might want to know.

This recipe I made at my restaurant in Paso Robles !!! You may utilize any variety of Mushrooms that you want !!!

This is the logo form my restaurant at the Paso Robles Airport.  Were I wrote this recipe

Appetizer

Wild Mushroom Tart serves 4

Wine Pairing;

Briceland Vineyards, Ishi Pishi Ranch, 2014 Zinfandel !!! Delicious !!..!

1 package puff pastry

2 balls buffalo mozzarella, slice ¼ inch thickness or grated.

3 oz olive oil

¼ lb Shiitake mushrooms sliced

¼ lb Portabella mushrooms sliced

¼ lb Chanterelle mushrooms sliced

1 tsp minced garlic

1 oz brandy

8 oz glace de viande *

¼ cup cream

Salt

Pepper

2 oz sweet butter, cold

2 sprigs parsley, chopped

Cut puff pastry into 3 inch squares. Dock with fork, and brush with egg wash**. Bake at 400 degrees until golden brown approximately 10-15 minutes. Slice puff pastry in half leaving the bottom ½ down on oven pan. Place sliced mozzarella on bottom half. Place the top half, top side up on oven pan and place into oven to melt cheese.

In a skillet heat olive oil to the smoking point then add mushrooms and sauté until they start to brown, turning to cook both sides. Add minced garlic and shallots and sauté until expanded (do not brown garlic). Remove from heat and add the brandy. Be careful when returning the pan to the stove as the brandy is flammable. Add the glace de viande and cream and reduce until a proper consistency is achieved. Season to taste with salt and pepper.

Plating instructions;

Place the bottom half of the warm puff pastry on the center of the plate. Pour wild mushroom sauce ½ on the pastry ½ on the plate. Place the top half of the pastry over ½ of the bottom pastry. Sprinkle chopped parsley on the exposed side of the bottom crust.

Glace de Viande

2 Tbls olive oil

1 cup red wine

4 lbs veal bones

2 lbs yellow onions

1 lb carrots

1 lbs celery

1 bay leaf

1 sprig parsley

2 sprig thyme

6 whole pepper corns

2 oz tomato paste

Rub olive oil over bones and roast in a 400 degree oven, turning until brown on all sides. Remove the bones to a large stock pot.

Drain the oil out of the roasting pan. Heat the roasting pan on the stove top and de-glaze with red wine, scrape all residues with a wooden scraper and add to stock pot. Add onions, carrots and celery (mirepoix) and fill the pot to cover the bones by 3 inches. Bring up to the boiling point and skim any froth to keep the stock as clear as possible. Add remaining ingredients, reduce heat and simmer for at least 6 hours. Strain the stock into an appropriate size pot and return to a boil, skimming away any froth. Let your stock reduce by half skimming as needed moving to appropriate size pan. The reduction is complete when it coats the back of a spoon. Strain through a cheese cloth. Reserve and utilize as needed. When cold the glace will be congealed like savory jello. Keep refrigerated.

**egg wash, 1 egg, 1 oz water, pinch of salt

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 !!!

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.