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.
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.
This is truly comfort food, of course there are many foods that are comfortable.
2 c. Onions large dice 1 c. Carrots large dice 1 c. Celery large dice 1-2 T. Garlic finely diced 3/4 c. Peas 1 t. Thyme 4 c. Chicken dice ( we used cooked Chicken that was left over ) I want to show how to utilize leftovers. I like to make extra and freeze some for those busy days. 1/2 c. Olive Oil 1/2 c. Flour 5 c. Chicken stock salt and pepper to taste. 2 sheets Puff Pastry or flaky pie dough 1 egg
Get your mise en place together. Heat the Olive Oil in a large pot, add the Onions and cook until translucent.
Add the Garlic let it expand then add the Carrots and cook a few minutes. Add the celery cook until bright Green then add the Thyme then the Chicken.
Turn the burner off then add the Flour stir in then the fire should be low. Cook about 10 minutes until the flour is cooked.
Have the Chicken stock hot and add 1/3 at a time stirring until smooth. Bring it up to a boil, reduce to a simmer stirring ounce in a while. Cook about 10 minutes season to taste with the Salt and Pepper.
Have your Pie dishes lined with the dough, fill with the filling, brush the edge of the dough with the Egg wash (crack the egg into a small bowl add a pinch of salt and I use a fork to whip the Egg add 1/2 a shell of water then beat it again).
Cut the remaining dough into 1/2 inch strips and place on top, egg wash them as well. Place on a baking sheet and into a preheated oven at 350 degrees. Bake until done about 50 minutes to an hour. I like to freeze some before they are cooked for later.
A nice Savignon Blanc to go with this and I will say Cheers !!!
oil the unpeeled cloves of garlic and wrap in foil. Place in 400
degree oven until tender
Peel and dice parsnips and potatoes. Bring salted water to boil, add parsnips and simmer about 5 minutes, Add potatoes and cook until tender. Strain and place in mixer bowl. With a paddle attachment, mix the potatoes and parsnips. Add the peeled roasted garlic and mix for 1 minute more. Add the creams and butter slowly then whip for approximately 1 minute. Do not over mix or they will become starchy. Season to your taste with salt, pepper and nutmeg. Place on baking sheet under broiler or salamander until golden brown. Serve garnished with a sprinkle of chopped parsley. Suggested accompaniment is Herb encrusted Noisettes of Spring Lamb…
Paired with Justin 2004 Obtuse or Ramos Pinto NV Porto Tawny
8oz butter, softened
1 1/2c. Powdered Sugar
3 1\2 c. Cake flour
1 c. Cocoa powder
Sift together cake flour and cocoa.
Cream together butter, sugar and salt. Add the eggs one at a time.
Add the flour mixture and mix until smooth. Refrigerate for one
hour. Roll out the dough on a slightly floured board to 1\8”
thickness place tart pan upside down on the dough and cut 1” around
larger than the pan. Fold lightly in 1|2 and place into the tart pan
and open. Cut the extra dough with your hands. Place another tart
pan inside the dough and invert onto a baking dish [ repeat 5 times
for 6 tarts]. Bake upside down for 6-8 min. @ 400 degrees, turn pans
over and remove the top pan and finish baking until done [ another
2-4 min]. Let cool.
Espresso Flavored Crème Brûlée Filling
2 shots Espresso
12 egg yolks
1 1\2 oz .Corn starch
1\4c. * Vanilla Sugar
Have the egg yolks, sugar and starch mixed together in a medium bowl.
Heat cream and espresso to just before boiling. Liaison with the hot
cream in order to bring up the temperature of the egg yolk mix then
whisk in the remaining cream, stirring continuously until thickened
and barely bubbling on medium high heat. Strain through a fine sieve
and place in an ice bath to let cool but not set, pour off into the
chocolate tart shells, refrigerate over night.
* add a vanilla bean to granulated sugar. Utilize sugar and replace
Chocolate Bourbon Ice Cream (may as well make enough to have in the
freezer for later)
32 oz. Heavy whipping cream
16 oz. Milk
1 1\2 c. * Vanilla Sugar
16 Egg yolks
1 1\2 c. Dark Chocolate, finely chopped
Heat the cream, milk and 1c. Of the sugar up to just before the boiling point. Have the egg yolks and remaining sugar mixed together in a bowl and make a liaison by adding some of the hot liquid into the cold egg mixture while whisking, once the egg yolk is warm enough add to the scalded cream mixture whisking continuously until it just reaches the simmering point, add the chocolate and keep whisking until melted then add the bourbon and strain through a fine sieve, chill in a ice bath stirring occasionally. When the mixture is cold place into an ice cream machine and spin until cone, remove into a freezer container, cover and place in the freezer. Reserve for service.
* add a vanilla bean to granulated sugar. Utilize sugar and replace
Tuile Batter [ for spoons ]
1# Powdered Sugar
1# Egg Whites
1# Cake Flour
1T Orange Zest
8oz. Butter, melted
Sift powdered sugar and mix with egg whites. Add the sifted flour,
mix in and add honey and zest mix. Drizzle the melted butter over the
mixture while mixing on low speed.
Cut a thick plastic sheet out to form a spoon then spread the tuile
batter inside of the cut out on a baking sheet lined with a silpat
repeat this procedure 6 times. Bake at 375 degrees for 3-7 min.
until golden slightly. Remove from pan immediately and form over a
2oz. * Sugar (vanilla)
4 Egg yolks
Heat cream and sugar to scald. With the egg yolks in a
bowl make a liaison and add back to cream continue whisking until the
mixture starts to boil. Strain through a fine sieve, and place in an
ice bath stirring occasionally while it cools.
* add a vanilla bean to granulated sugar. Utilize sugar and replace
2oz. Powdered Sugar
1\2 t. Vanilla Extract
Whip the cream until it starts to thicken. Add the sifted
powdered sugar and whip until stiff. Add Vanilla and mix in.
Fold together 1\2 of the Crème Anglaise and the Chantilly Cream. DO
NOT MIX–FOLD IN THE CREAM—.
3 oz dark chocolate
3 oz cream
½ oz framboise (raspberry Liquor)
Melt the chocolate over double boiler. Heat cream to just a boil but
not boiling over. Add Frambois and let cool. Mix with the chocolate
when they are at the same temperature, about 90 degrees. Put into a
squeeze bottle reserve at 90 degrees for service.
Chocolate tart w/espresso filling
Crème de patisserie
Chocolate bourbon ice cream
Dust serving plate by sifting powdered sugar over the edges. Squeeze
out chocolate sauce creating a pattern on the plate. Sprinkle the
shaved chocolate over the powered sugar and espresso beans.
Sprinkle granulated sugar over filled chocolate tart. Caramelize
sugar with a torch. This is accomplished by starting in the center of
the tart and the sugar will melt and then foam and then turn brown.
Work your way outside the tart until the entire tart surface is
caramelized. Place in the center of the plate, scoop ice cream and
place on plate beside the crème brûlée and spoon the crème de
patisserie on the opposite side ½ on and ½ off the crème brûlée-
place Tuile spoon across the top held up by the ice cream and the
crème de patisserie.
Lets talk pineapple for a minute. Fresh fruit is preferred how ever I know it is not all ways possible. Canned fruit contains syrup. When using fresh you might have to add a little sweetner. I have been using agave of late, it is very sweet however and the other is honey local is best. The canned fruit is sweeter so I just add a little of the syrup.
1/2 head Green Cabbage shredded (use the rest for corned beef and cabbage, minestrone soup
1/4 head Red Cabbage shredded (use the rest for baverian red cabbage with bacon and onions)
1 med. carrot shredded
3/4 c Mayonaise (if you don’t make your own then I suggest Best foods Mayonaise they make one with olive oil)
3/4 cup of pineapple diced
1/8 c. orange juice (just enough to thin out the Mayonaise)
salt to taste
pepper to taste
3 dashes Tobasco sauce
Mix the Cabbages and carrots together, mix the wet ingredents separately. Combine the wet and dry ingredents
along with the Pineapple. Season with the salt, pepper and tabasco.
Serve this with the Dry Rubbed Pork Ribs and Pulled Pork Sliders !!! Cheers !!!
I like the St. Louis Ribs the best next the Baby Back Ribs.
1 rack of St. Louis Ribs
Salt I use Kosher salt you may use table salt if that is what you have
Black pepper (table grind)
Red Pepper Flakes
The amounts very depending on the size of the ribs. With the bottom of the ribs facing up sprinkle a generous amount of the spices except the red pepper flakes those just lightly unless you want the ribs hot. Then rub in the spices and turn the ribs over. do the same with the spices. I have included a video so you can see the amount I utilize. This was filmed by my Brother Mike Riley. https://www.youtube.com/watch?v=EOVEkMKUFRQ
On a sheet pan place parchment paper down this will help with clean up. Then the ribs and season them as stated above and demonstrated on the video. Place in a 425-degree oven for 45 minutes then turn over. Cook another 45 minutes or until the meat has receded from the bones be ½ in or so.
This is a great dish with Spring in full swing, going into summer !!!
I like to serve a pineapple cole slaw with the ribs.
A Bisque is a soup that is thickened with the product that it is made of.
I will give other bisque recipes in the future.
Mushrooms, I take the stems of the Portabella and shitaki Mushrooms. as well as crimini Mushrooms. Here in Humboldt County we have an assortment of wild Mushrooms like Chantal, Trumpet, Lobster ect.. When looking for wild mushrooms make sure you know what you are picking. Do spore prints, take a foraging class or buy them from local farmers markets.
2# assorted mushrooms cut large
1 1/2# onions ( yellow ) large dice
3/4 # carrots large dice
3/4 # celery large dice
a handful of garilc cloves
1/4 c. Brandy
1/4 c. Olive oil
1 nice sprig of fresh Thyme
2 bay leaves
1 gal. Veal Stock
salt and pepper to taste
1 c. Cream
Heat the olive oil in a large pot and add the Onions then the garlic and cook until translucent.
Add the carrots and saute a few minutes then add the mushrooms and let cook, stiring until the mushrooms are cooked ( tender ).
Add the celery and cook a few minutes then add the Brandy away from the fire then return it and let it flame
in order to burn off the brandy. Add the Veal stock ( you may utilize any stock you may like, including
Vegetable stock if you want a vetetarian soup ). Bring the soup to a boil and skim the foam reduce the heat to a simmer.
Add the Thyme and Bay Leaf. Let the soup simmer for 1 hour. Put the soup through a blender make sure that you give it
enough time to make it silky. Then strain, return to the stove and add the cream, bring it to a boil,
skim the foam and reduce the heat taste and season with salt and pepper. Garnish with either Cream frache or
reduced Balsmic Vinegar. One of my favorites and that of many of our guest !!! Great eats, toast with a hearty Cabernet Sauvignon
is my recommendation, Cheers !!!
Stocks contain the fundamental building blocks for our bodies. The aroma when you walk into the kitchen when the stock has been cooking brings such great feelings. Just like warms your insides…
Each type of stock has different cooking times. The reason is the density of the bones are all different, and the vegetables for vegetable stock.
Here are the stocks: Vegetable, Fish ( Fume’ ), Chicken, Turkey, Veal and Beef. Of course you can also make Pork, Lamb or any other main ingredient you want to utilize.
In the kitchen when I peel onions, carrots and trim celery I save the peeling and trimmings together in the refrigerator. When I make the stock I utilize the scraps first then make up what ever the difference is with whole produce. I do not peel the vegies. I do wash them before using. Stocks will keep in the refrigerator 7 to 10 days. You can bring them back to the boiling point and skim the foam. This will extend the shelf life. You may also freeze them. Some people freeze in ice cube trays and others in different size freezer bags ( when I do this I close the bag and lay it flat in the freezer that allows for good storage and easy thawing.
Roasted Vegetable Stock
4 med Carrots large dice
2 Parsnips large dice
1 Rutabaga large dice
3 med. Yellow Onions ( you can use Spanish, Walla Walla or any other variety ) large dice
6 stocks of Celery large dice
6 Cloves Garlic Whole
3 Bay leaves, sprig of fresh Thyme or 1 teaspoon dried, a few pepper corns
1/4 cup Olive Oil
In an oven pan place the carrots, parsnips, rutabaga, onions and garlic. toss them with 1/4 cup of olive oil and cover with aluminum foil place in a pre-heated oven at 425 degrease for 45 minutes. Remove from the oven and put into a large pot. Deglaze the pan with 1 cup of white wine ( that is have the pan hot put the wine in and using a wooden paddle scrape all of the goodness that may be stuck their ). Pour off into the pot add enough water to cover by 4″ ( inches ). Add the celery bring to a boil and skim off any foam that is there ( the foam is the impurities ). After skimming reduce the heat to simmer. Add the herbs and pepper corns. Let simmer 45 minutes. Strain the stock into an appropriate size container, either use right away or cool in a water bath with ice then refrigerate. The vegetables can be discarded or utilized for a dish. You have extracted the nutrients into the stock.
4# Tomatoes large dice Depending on the season my favorite is the heirloom tomatoes. Roma Tomatoes work real well for Tomato soup as well 2# Red onion or yellow onion large dice 1# Celery large dice 1# Carrots large dice 8 Cloves of Garlic 1/4 C. Olive Oil 4 nice sprigs Sweet Basil Salt and Pepper to taste 1 pinch Red Pepper flakes 4 c. Chicken stock ( water or vegetable stock if vegetarian )
Warm the olive oil in a large pot and add the onion. Saute until the onions are translucent.
Add the garlic and expand ( cook until you can smell the garlic ). Add the carrots and saute a few minutes
then add the Tomato and cook down and add the celery and basil. Add chicken stock and bring up to a boil,
skim the foam and reduce the heat to a simmer. Add the red pepper flakes. Simmer the soup for 1/2 hour,
remove the basil and put the soup into a blender blend for a few minutes and strain.
Season to taste with salt and pepper. I like to garnish this soup with reduced balsmic vinegar.
Some people like to finish with cream. This tomato soup like so many other soups can be vegertarian and or vegan.
It is gluten free. Cheers !!!