AHHH! Summer Food.

Summer has been busy so far. Here are a few images of food I’ve made lately for some friends lately.


Mixed Veggies Plate: I either roasted, grilled or sauteed these vegetables, your choice . I let them cool, tossed some salt, pepper, herbs, olive oil and a little red wine vinegar on them and set them out to enjoy.





Caprese Salad: I tooth picked Cherry Tomato, Fresh Mozzarella and Medium Rare Sirloin Steak. I then set them in a pool of Basil infused Olive Oil and drizzled some red and white Balsamic Vinegar in the Basil Oil. I garnished with Pine Nuts.





Pistachio crusted Watermelon with Blackberry Cream and fresh Mint.










Tomato Queso, Sprouts, Carrots and Orange zest rolled in fresh Zucchini strips:



I hope you enjoy the pictures.

Cheers.

Okay, I am back. It has been so long between posts. I have been a little busy at work and I am thinking about what to do when the season is over. I.e. What do I blog about. So, Here is a pic of bruschetta with roasted tomato and corn, paprika dusted chickpeas and queso fresco. Queso fresco is a Mexican white cheese. You can get a few different types but for this recipe stick with the soft crumbly one. If you cannot find it, a good sub is fresh mozzarella or ricotta salata. The bread is not toasted. I really wanted a nice fresh feeling to these snacks. I feel that toasting the bread would have made it feel stale. It is an easy recipe. First oven at 400 degrees, oil, salt and pepper your tomatoes and corn. The corn can be frozen or out of a can. I like fresh cut, but who doesn't. Place the corn and tomatoes on a sheet pan and roast until you get some color on the corn and the tomatoes start to soften and burst open, about ten to fifteen minutes.The chickpeas are from a can, rinse them and toss with paprika, salt and pepper. Saute the chickpeas over medium to low heat until they dry out a bit, around fifteen to twenty minutes. Sauteing the chickpeas also brings out the flavor of the paprika. Toss these two in a bowl and coat with a tablespoon of olive oil. Toss together, taste and season them to your liking. place this mixture in the fridge to cool. Slice the baguette into 1/2 inch oval. Crumble the Queso Fresco and when the mixture is cool enough plate it. I have garnished with some fresh cilantro, it really adds some color to the plate and some brightness to the bruschetta. Cheers.

The end is near...

Well, the season is almost over. I have learned a lot about myself this past year; being the new guy or FNG for those in the business is tough, I suppose I'd forgotten somehow - especially when the others have been at the same club for twenty years.

I still don't think I’m in on all the gossip. I don't know if I like my job. Some days are really rewarding, but I have trouble listening to my boss' yakking all day long. I swear he talks just so it isn't quiet… oh, and I don't trust him either. He actually tells me in not so many words to stop being so creative. "They won't buy your special anyway." he says. I suppose he’s somewhat correct. For one thing, the members treat my restaurant like we treat our kitchen at home: scrambled eggs, turkey sandwich on wheat; simple and easy things to prepare and eat. The annoying thing for is that I was hired to do some more imaginative plates – like Sea Bass over Grilled Tomatoes with Wilted Spinach and Brandy Mushrooms; Orange Supremes, Creamer Potatoes and a Balsamic Glaze (recipe below).

I do get some members who enjoy new dishes and over all I have received positive feedback. Another issue I have is my coworkers. They, the “cooks,” all have other jobs so they work 60-70 hours a week like I do but in two different kitchens which makes them lazy and uninspired to the point that to them, it’s “just a job.” I understand that they work a lot and get tired but I don't like that it affects the quality of the food we present to the members. I feel strongly about my food and believe that you should be happy in your work - unrealistic, I know. One more worry I have is that we are interviewing for a new executive chef at the club so will I have to cook for this person to keep my job? Nobody tells me what's going on but I also don't go out of my way to find out because I am too busy running a kitchen! I feel that even if I do my job really well it won't matter to the new chef. The chef could say, “Tough, I don't know you and I am bringing in my own people.” With no information and no incentives besides my personal love of cooking, why would I stay? I guess I go back to “If.” If i am asked back next season, do I want the position? Where else would I get a job? Would it be the same, just at a new club? Can I find a restaurant that is open year around? Should I try and open my own place? How? Where do I start? I know that being my own boss would make me happy. What I do know is that the season here in Rancho Mirage is almost over and I clearly have a lot of unanswered questions. My rant shouldn’t be misinterpreted; it isn't like I hate my job - it pays well, I have met some good people and I get to be creative for the most part. Maybe, I will keep my job and start a business. Only time will tell.

Cheers

Sea Bass Plate. (Serves two)

14 oz. Sea Bass ( 2, 7 0z. filets)
2 Ounces Brandy
2 tbs. Butter
2 handfuls of fresh, cleaned Spinach
8- 10 creamer potatoes (fingerlings will do nicely here as well, little baby potatoes okay)
1 Beefsteak or heirloom tomato depending upon season
6 oz. of medium white mushrooms (cremini's are okay too)
Balsamic reduction (you can get this in the store as well)
Fresh basil, thyme, parsley, rosemary (and any other fresh herbs you wish to add)
Salt
Pepper
One orange Supremed - If you can't do this, orange segments will work.

Let's start with the items that can be done ahead of time, the creamer potatoes and the brandy mushrooms. The potatoes just need to be boiled until just done. We should be able to insert a paring knife into the potato to the center without forcing it. The mushrooms are a little more work. First rinse the dirt off of them and let them dry for about fifteen minutes. In a bowl toss them with a one or two tbsp. of olive oil, salt, pepper and some fresh herbs. Heat a medium sauté pan over medium/high heat. Let the pan get pretty hot and add a touch of oil and the mushrooms, making sure not to crowd them (You may need to sauté the mushrooms in a couple of batches).

Sauté the mushrooms for two to three minutes then pull the pan away from the burner and add the brandy. It is going to sizzle and steam for a minute, that’s a good thing. Let the brandy reduce a little before returning it to the flame. We still might get a flare up but it shouldn't be an explosion. Let the mushrooms cook until the brandy is almost evaporated. Then turn off the heat and add one tbsp of butter and mix it in; this technique is called "monte au beurre" or mount with butter. Place the mushroom reduction in a bowl and let cool uncovered. I want to add at this point that we could prep the Orange Supremes also, but keep them in some of the juice and in the fridge covered. We are ready to cook and plate.

Heat the oven up to 425 degrees. Oil, salt and pepper the fish and place on a sheet tray. Repeat this step with the potatoes. Now, heat a large sauté pan over low heat. Slice the Tomato into four large and thick slabs, salt and pepper them and set aside. Once the oven is preheated, put the fish and potatoes in the oven and set the timer for 10 minutes. Let's check our "mise en place", everything in its place: Sauté pan (heating), spinach, mushrooms, tomatoes, salt, pepper, fresh herbs (mixed), oil, Orange Supremes, balsamic reduction, plates - got everything where we want and need it? Good. Once the 10 minutes are up, take out the fish and potatoes and let rest. If you are using sea bass this is important because it holds a lot of water and resting allows the juices to redistribute. Add a tbsp of oil to the pan and sear off the tomatoes on both sides. Keep them firm in the middle, we just want to soften them and bring out some sweetness – This will only take a minute on both sides. Lay them on the plates toward the front like two wheels next to each other. Now, in the same pan add the mushrooms and sauté them so they get a little crust. Add the spinach turn off the heat, season with salt and pepper, and toss until you get a little coating from the mushrooms. We are just wilting the spinach. We want to keep some crunch and texture here. Place the spinach and mushroom salad behind the tomatoes, add the potatoes on one side of the spinach and put the fish right on top of the seared tomatoes, make sure to show off that tomato a little. Garnish with Orange Supremes and a drizzle of the balsamic reduction.

Okay, picture number one is pear and blackberry with Castillo bleu cheese in a pita crisp.I really like this photo and snack. For one it looks like stones in a shell to me. Two, It is very tasty. This dish was something I put together for a neighbors party. It was a Spanish Tapas theme, hence the Castillo bleu cheese. Clearly the pita is not spanish. I claim artistic license only because Castillo is spanish and my favorite bleu cheese. This recipe is easy too. Get the small pita pockets from the store(or make your own), slice them in half to form discs, Add ingredients like mine or tomato, spinach and feta or artichoke, olive, basil and fresh mozzarella, toast it in your oven/ toaster oven(set at 350) for 3-4 minutes and....... Ta Da! Cheers!

What's the difference?

What is the difference?
Recently I had a conversation with my lovely wife - What makes someone a "Chef?” Someone like a me, a self-taught man, or a culinary graduate? What does, in fact, make a chef a chef and does it matter?
I bring to your attention a number of people I consider Chefs. (I won't go into everyone I know and I apologize in advance for those that are left out.) First, there is Chef Rustin, classically trained somewhere that I don’t recall and it just so happens that he is the one who took a chance on me. I give him his credit and I still see him from time to time when I travel back to Durango. Then there is his Sous Chef, Scott, who has spent more time in the kitchen than some of my friends have been alive. He is also someone I call a Chef. Scott, like myself, is from the school of culinary hard knocks. He’s the one who saw my potential and seriously showed me how a grill works and how to treat my workspace. Scott also speaks fluent Spanish, which is always more than helpful in a kitchen and a language I am still trying to master. Scott can make you whatever you want at anytime or at least something damn close and just as tasty with what is available. After Scott, there’s Gunter, his right hand man at the time. He was trained in Austria and is a damn good line cook, but his interests are definitely somewhere else, thus not a Chef in my eyes.
There is a kid at work now who is also from a culinary program; he’s talented but lacks finesse. He is young, works fast and is a little too cocky and to be honest, I call him "The Tornado.” The name says it all: Fast, Destructively Messy and Inconsistent. Not a "chef" yet.
There is one more person who I wouldn’t really call a Chef but was really a great Kitchen Manager, Darryl. He gave me my first job (with a little help from my friend Jeremy). Darryl made the most amazing chicken cheese and green chile soup. I swear to you that it would not last a day when it was around, mostly because the whole staff would take a bowl before it was all gone. Darryl also cooked breakfast mostly by himself and would do about a grand every day and his crew was pretty happy too. So, Darryl was a great Kitchen Operations Manager, but again, not a Chef.
Okay, so.... am I a Chef? I am sure some out there would say no and for a lot of the right reasons. I am not classically trained. I do not know all the French cooking terms. Hell, I haven't even cooked a lot of the items from the CIA Cook Book. My management style is still evolving. I am not a screamer that's for sure. However, I do know a lot of traditional terms. I love to cook; so much so that I even cook at home on the one day a week I have off. I am still learning new techniques, one of which is "sous vide" style. I can make hollandaise from scratch in about eight minutes. I know the difference between "pave" and "pate.” I know that Caesar dressing was invented in Mexico not Italy. I can make you corned beef from a brisket if you have a few days. Making pasta, pizza dough and a Demi are all in a days work. Am I a Chef… some days and some days I am just Rachel Ray.
Food for thought. Cheers.

Yada, Yada, Yada....

Hello. It’s been a while.
I am just shooting the shit today. So, we got busy again tonight. I think we did more than upstairs. The upstairs had a special new wave night. It was the last one of the season and I thought for sure they would be slammed. I was wrong. We didn't get slammed but were way busier than I expected; sold some specials - tonight I ran a Veal Chop with tomato, mushroom and tarragon sauce. It looked great. I should have taken a picture (maybe tomorrow – as a matter of fact I am going to start posting pics on here soon). I still haven't figured out the picture thing yet. I did just get a new camera though; that should make it easier.
So, we are getting ready for the big end of the season blow out. It’s called “Havana Nights” (It’s Cuban… shhh) and I am looking for good salad ideas. Cuban? It might as well be Mexican as I haven't the slightest idea of what people from Cuba eat besides the sandwich and pork. I know about the fish too but it is all Latin flavors like lime and cilantro or Island flavors like coconut or plantains and other than that it is pretty much BBQ stuff. I am not sure how fancy this is going to get. Hey, I know it isn't the cuisines fault, but I just don't think the people who name these shindigs think it out very well. I mean if you want the last party to be the biggest don't you want to go to Italy or France or Spain - some country that has a lot of regions and different dishes based on their surroundings?
Regardless, here's a quick tortilla wrap for you all to try out. I like the burrito sized flavored ones like sun-dried tomato or spinach but plain is fine. Mix equal parts BBQ sauce and mayo together and set a side for the filling. In a bowl, toss in 4 ounces of shredded chicken (smoked if you got it), some shredded lettuce, diced tomatoes, bacon bits, 2 ounces of shredded cheddar cheese and some shaved red onion and cilantro if your daring. Mix in the BBQ mayo to your liking, warming the tortilla up a little (so it’s easier to fold and roll). Toss the mixture in the tortilla and wrap it the best you can and enjoy.
Let me know what you think. Cheers!
Wrap Ingredients:
Burrito style tortilla (flavored preferred)
BBQ Sauce
Mayo
4 ounces of smoked shredded chicken
Shredded lettuce
Diced tomatoes
Bacon (preferred cooked then chopped strips)
2 ounces shredded cheddar cheese
Red Onion
Cilantro

Cioppino Recipe

Hey. Here is my cioppino (cha-pee-no) recipe. For those who don't know cioppino is an Italian seafood stew. This recipe should feed around 8-12 people depending on how much seafood you use.

-2 medium onions, diced

- 2-3 garlic Cloves, diced

- one bunch parsley, rough chop

-1 cup fish/seafood stock (clam juice works fine)

-2 cups canned diced tomatoes with juice. (Italian style is fine, but watch you seasoning)

-2-3 Bay leaves

-1 teaspoon dried thyme

-1 teaspoon dried oregano

-1 teaspoon basil ( I like fresh)

-1 tablespoon crushed red pepper(optional)

- 1 Tablespoon Fresh Tarragon (rough chop also optional)

- 1 & 1/2 cup red wine(white if you must)

- 1/2 to 1 cup of butter (if you are on a diet 1/2 cup)

Okay, this is the base. Start with a large pot over medium to low heat and melt butter. Add onion, garlic and parsley. Saute until onion is soft and translucent. Add tomato, stock, thyme, basil, oregano, bay leaves, crushed red pepper and wine. Salt and Pepper to taste. Reserve Tarragon until you decide to serve the stew. Bring to a boil and reduce to a simmer. Cover and let simmer for twenty minutes. At this point you can save the base for about three days in the fridge.

For the fish you will add about 7 pounds of various seafood. Remember, you are feeding a lot of people. You can try things like Clams, mussels, shrimp, crab, monkfish( the poor mans lobster), swordfish, halibut, salmon, scallops, I think you get the drift.

Here is a standard line up of seafood and how to finish this cioppino.

- 12 clams(rinsed)

-12 mussels ( cleaned/ de-bearded)

- 1 & 1/2 pound each monkfish, mahimahi, shrimp(deveined) and bay scallops(cleaned)

*make sure to cut the fish filets into bite size chunks*

After the twenty minutes of simmering uncover and add clams. Cook for two minutes then add mussels and cook for 1 minute. Add monkfish and MahiMahi and cook for another two minutes. Add shrimp and scallops and cook another three minutes or so. Okay everything should be done. Now toss in your tarragon stir re-season with salt and pepper and serve. Discard any bay leaves you run across. This Cioppino is great with a baguette and some salad.

- Good luck and Cheers!

The Ides of March....

Hey to you all. Thanks for the support.

So, The Executive Sous is out of town for a couple of day's. That put's me into the "right hand man" position at work. All I can say is that my Executive Chef's phone is Annoying. I think he is a Jimmy Buffet Fan. Weird, because he's French. Anyway, getting ready for St. Patty's day. I found out today that the members could care less. Great! So, I am running the same old boring corned beef and cabbage plate all day instead of the killer idea's I came up with. Okay, I am not bitter.

The rest of my day was good. Lunch was pretty quite, it usually is when we put out the "yada-yada" buffet. Beef brisket, mashed potato, veggies, salad and dessert. I don't know if it is old people that love the buffet or if people could just care less and will eat anything when they're hungry. Anyway, it gave me plenty of time to start a prep list for menu change on thursday and pick out my specials for the night. I ran the boneless short rib, veal scaloppine(sold it out) and cioppino(tomato based, italian seafood stew). We have a few shorty's left. We only sold one cioppino. I let "Juice" cook it. I think I need to show him one. Ya Know, it always looks better in my head! I'll post my cioppino recipe tomorrow. It is easy. Plus you get to put whatever seafood you have available in the pot.

Funny little story. We some how ended up with two cases of parsley. Now, if you work or have worked in the biz you know how much parsley I am talking about. If you haven't, then think of a moving box that you would put books in and fill it up, now double it. Yeah, A lot of parsley. So, for the past three day's or so I have been chopping it up. Well, today I made some parsley/walnut pesto(good stuff) for the pasta special and decided to do fried parsley and calamari for the tapas. That, got rid of the first case. This afternoon as the Chef is getting ready to put out the "yada-yada" stuff he looks up and says "Do you have any chopped parsley?". Maybe that's only funny to me. I know that everyone else in the kitchen just started grinning because everything except dessert for the past two days past through a shower of parsley.

Pictures are still forth coming. As well as an interesting story. Cheers.

The usual...

Hi, nothing big today. Running good specials, boneless short rib and veal scaloppine. The upstairs kitchen had a massive lobster night. No left overs except fish. Looks like it goes on my market price list. Pretty sweet, we get really good fresh fish. Running arctic char, pacific rock fish and some lake superior white fish. The char is a lot like salmon.

Other than that we are getting ready for the spring menu change. Everybody in my kitchen is looking forward to getting the taco's off the menu. They sold just enough to be a big pain in the neck. We aren't changing much but it should be good to get us through the season.

Alright. I should have some pictures up soon. Cheers.

A day in the life

Hey, this might get a little disjointed. I have just finished day 11 of 11 in a row lunch/dinner services. I feel very scattered. Day One, was monthly inventory with Marty who does all the employee, budget, payroll and what not. That actually went pretty okay from what I remember. The rest of my 11 days consisted of daily sandwich specials, Nightly vegetables of the day, tapas specials, pasta specials, and specials of the night. Quite a few of the ingredients are given to me by my boss the executive chef.

As I have stated, I am a working chef so technically I am what you might call a chef de cuisine. I run one of two kitchens where I work. I am in charge of the restaurant that the members eat at on a regular basis. The Executive Chef runs the other kitchen, on top of all the executive chef things he does. His kitchen cooks special dinners and events. Well, I get all the excess food from said events. Which leaves me (one might think) with a host of options for my specials and tapas and pastas. The thing is, that these "Dinners" and "Events" I speak of usually have a theme. So I get stuck with items like five spiced duck breast, a mixture of hummus and baba ganoush, and enough calamari to choke a giant squid....pun intended.

Yes, I run fried calamari because nobody at my restaurant orders tapas. It's a country club. Don't ask, I haven't figured out why the members don't order apps. According to "Juice", my grill man, "starters" have never been a big deal. I am saving the hummus mixture for a lunch special. The duck breast didn't get ordered the first time around in the main kitchen so I tried anything I could think of to get away from the five spice asian thing but what kills that flavor..... yeah, BBQ duck quesadilla. Really, it sold okay. It tasted pretty damn good too. By he way, calamari freezes really well. It is no wonder why I like Chopped so much.?!

This is my first time working at a country club. Very different. You see, at a real restaurant you serve people the same plates over and over again. No big deal, you get fast at pumping out the same ten, twelve dishes. Sure you get a pain in the ass every once in a while with dressing on the side or no cheese or no whatever. At a country club the "custumers" are members. These people pay for everything you see. The golf course, the gates, the valets, the chairs, the lights, the houses, the drinks, the food you order and are preparing for them, the wage you get paid, all of it. So, when the members want the salad chopped as fine as parsley...... yeah, we do that. Ya see, we are rarely crammed with 100 people. It is more like 30 members right on top of each other and they all want the food they just ordered..... right now. Okay not all the members are the "right now!" kind of people. However, they are all very particular about what they want to eat and how they want it prepared. I certainly am not complaining about this. Really, after cooking the same food night in and night out for three years it is nice to have to change gears and make special order after special order. Okay, not the parsley fine chopped salad, but a lot of the other things are great.

Hello....

Hey, I was just outside looking at the stars and thinking you might like to read about life as a working chef. Not the glamourous life of a Chef on the go, traveling the world. The real down to earth reality of the job. Don't get me wrong, I love what I do. Cooking, for me is a true passion and pleasure. However, the other side of my career is another story. The hiring, the firing, the paper work, the coworkers all the stuff that isn't cooking, creating and discovering what I love about food. I hope you enjoy.