Your Home Gourmet Chef Service

A different take on fish tacos

2011-08-05T06:31:00.000-07:00

Finally a new blog. Talking with a friend got me thinking about healthy Mexican. Well, I have a favorite recipe that fits that bill.

This is my take on Fish Tacos. These are not your typical breaded and fried taco. I use fresh baked fish with no breading. I think the flavor of the fish comes through better. I've used Mahi Mahi, Cod and White Roughy. Any white-fleshed flakey fish will do. I prefer a little stronger flavor to stand up the the other flavors.

1 Good sized fillet per person will usually do.
Mexican Crema (a thinner and milder version of sour cream)
A clove of crushed garlic. (mash up real good)
A couple of tablespoons of very finely chopped Cilantro (for those that don't like Cilantro, use a little less but trust me it adds a lot to the final dish.)
Shredded Cabbage
Shredded cheese. (A Pepper Jack is nice but any melting cheese is good.)
1 Avocado, Sliced
1 Package Corn Tortillas (I think Trader Joe's are some of the best around)

Salt and pepper each side of the fillets. Place them on a rack and bake them until flakey. Time will depend on the size and thickness of the fillets.

While the fish is baking take the Crema, crushed garlic and cilantro and mix well in a small bowl. I won't put in exact amounts because everyones tastes are different. Just remember you can always add more but you can't take it out.

There are a couple of ways to handle the tortillas. You can fry them in oil for maybe 30 to 45 seconds. Try frying them in a good Olive Oil. It adds a little different flavor. Or dry cook them in a skillet (don't dry cook in a non-stick pan!).

Now it is just about assembly. Be sure the fish is hot then add a little cheese, the avocado, cabbage and finally the crema. Add a little Cholula hot sauce and you have a great tasting health conscious meal.

Sauce for Pork Shoulder

2011-04-01T18:25:00.000-07:00

As promised I'm back today with a vinegar based sauce that is great with the shredded pork from yesterday 1 1/2 cup Cider Vinegar 1/2 cup Ketchup 2 TBL Molasses 2 TBL Brown Sugar 1 TBL Ground Black Pepper 1 1/2 TBL Worcestershire sauce Put them all in a bowl and whisk it all together. This sauce really goes with a warm pulled pork sandwich. Hope you enjoy.

Time to light the smoker

2011-03-31T18:01:00.000-07:00

It's getting to be about time to light up the smokers. I some of you "Q" and smoke all winter but for us less fortunate souls here is a great rub to get the season started on a tasty note. Rub Recipe: 1/4 cup Chili Powder 1/2 cup Brown Sugar 2 TBL Garlic Powder 2 TBL Onion Powder 1 TBL Black Pepper, Fresh Cracked 1 TBL Salt 1 TBL Ground Coriander 1/2 tsp Cayenne Adjust the ratios for your own tastes. For a little added flavor coat the shoulder with yellow mustard then put on the rub. If you don't have a smoker or just want an easier cooking time here is one for you. It doesn't get much simpler than this. Preheat your oven to 325 degrees. Take two lengths of aluminum foil and and lay them into a roasting pan one across the other. Lay your "happy" pork shoulder (coated in the rub) in the middle of the foil. Pull the foil up and seal it well over the meat. Form a nice tent but don't press it down on the shoulder. Put the package into the oven and set your timer for 6 1/2 hours and let it cook. When the timer goes off crank the oven up to 425 degrees and carefully open the foil. Put back in the oven for another 30 to 45 minutes. Remove it from the oven and transfer it to a platter, cover loosely with foil . Let it rest about an hour then shred with two forks or your fingers. That's it. Tomorrow I'll post a recipe for the perfect vinegar based sauce for your pork shoulder

Quartinos is worth the trip

2010-09-21T18:58:00.000-07:00

We recently went into Chicago for a celebration lunch to Quartino. On the corner of State and Ontario it is an Italian take on Tapas. Small plates to share and pass. Unlike some Italian restaurants the food is light with the emphasis on fresh and flavorful. Even their tomato sauce is light and delicious.
The décor is simple and old-fashioned with old ice boxes and white enameled appliances. There were televisions in each corner showing old black and white Italian movies with sub-titles. The wait staff is very good and fun. (There was a stumble toward the end but it was taken care of and we left with a very good experience)
The food was excellent with a wide variety of choices. The menu does vary seasonally which adds variety for multiple visits. Our group was fairly adventurous so we tried many different dishes. Some of my favorites were the Carpaccio – slices of beef tenderloin so thin I could see through them served with slices of celery and Parmesan. All I added was a light sprinkling of coarse sea salt. There was a sample tray of sausages that should not be missed. All of their sausages are made in-house as is their duck prosciutto (which is heavenly). The tray comes with apricot and fig jams and raisin bread (that sounded a little strange to me too but it was actually a very good combination with the selection of meats.) Dessert was Zeppoli. They were crispy outside and melt in your mouth tender inside. My wife got the dark chocolate and I the honey dipping sauce. The Zeppoli were good enough without dipping but I couldn’t let the sauce go to waste. We both licked the bowls clean.
With a fun atmosphere, reasonable prices, very good wait staff and very excellent food. It is great place to take a group of fun and slightly adventurous friends. Overall I highly recommend Quartino.

Dynamite Fajita Marinade

2010-07-24T13:59:00.000-07:00

I know it’s been a really long time since my last post but my life has been pretty busy and not a whole lot of interesting things were happening. But for the last several weeks I’ve done some experimenting with a Fajita meat marinade and I hit on a really delicious one. At least I think it is.
For the marinade :

3-4 cloves of Garlic, Smash them real good with some Kosher salt. You want it like a paste.

A handful of Cilantro, Rough chopped

A handful of Parsley, Rough chopped

2 Jalapenos, Rough chopped and mashed a little. Add a Serrano for a bit more heat and flavor.

Fresh cracked pepper

3-4 Limes, juiced. You can zest them first to add a bit more flavor.

I don’t give exact measurements because it depends on your individual tastes. If you like something add more, if not add less. If you don’t care for Cilantro just add a little but I think it’s necessary for the full flavor.

Mix this in a bowl with some olive oil. It’s hard to say how much but ¼ to ½ cup is usually plenty. You want it wet but not soggy.

Now for the secret: Grind together Cumin and Coriander seeds to a fine powder and mix that in to the marinade. Mix it all together well.

What kind of Fajitas do you like?

If you use skirt steak for your fajitas (which I think is the best cut) have the butcher trim and tenderize it for you. It saves a lot of time and doesn’t cost anymore. I have used several cuts and a flank steak is good if cut across the grain. Chicken is an excellent option and delicious with the same marinade. I haven’t tried it yet but I’ll bet shrimp are good too, just don't marinade too long, the lime juice can start to cook the raw shrimp.

I rub the marinade into the meat, making sure to get a good coating over the whole piece of meat. Cover and refrigerate for 2-3 hours. You can go as long as 24 hours. Scrape the excess marinade off the meat before grilling. I grill mine over a very high heat for 3-4 minutes per side for medium rare. Watch for flare ups because of the oil.

Take some red, yellow and orange peppers and sliced onions, oil them up, salt and pepper them and using a basket cook them on the grill too. The Spice House sells a great seasoning blend called “Milwaukee Iron” that has a great smoky, spicy flavor. Add a little to the peppers and onion before cooking for a bit more kick and lots of flavor.

Warm a flour tortilla on the grill, layer the meat and peppers, add some Chihuahua cheese, Cholula hot sauce, and a dab of Crema Supremo and I am in my happy place.

Grilled Pork Tenderloin Recipe

2010-05-11T04:41:00.000-07:00

Here is the way I prep and cook my Pork Tenderloin for the grill.

You’ll need a dry rub. In mine I use brown sugar, dried New Mexico chiles, garlic powder, onion powder, salt, black pepper, cayenne. You can make it up to your own tastes.

Pre-soak some wood chips (my favorite with pork is apple but any fruitwood is good) in water for at least an hour and prepare some smoke packets. Tear off a piece of heavy duty foil about 8” wide, fold it in half. Lay the wet woodchips in the corner. Crimp the edges at least twice to close. You should have a rectangle about 5" x 4'.Now with the tip of a knife poke a few holes on one face to allow the smoke to escape

First get a Pork Tenderloin. I mean A BIG one. I’ve never tried this with one on the small ones that come two in a pack. They about 6- 8 lbs I guess.

Trim off all of the excess fat and remove the silverskin. This is the most time consuming part of the job but don’t skimp on time.

Now lay the meat on your very clean counter (I don’t have a cutting board long enough). Holding your chef knife parallel to the counter carefully cut down the length of the tenderloin. You don’t want to cut all the way through just enough to open it like a book.

Once that is done grab some bourbon. With a spray bottle spritz the whole inside.

Now go to your fridge and grab some whole grain Dijon mustard. Back at the counter spritz again with bourbon, letting it absorb. Now spread a thin layer of mustard over the whole inside, then sprinkle on the dry rub. You don’t need to overdo it just a nice even layer.

Now close the opened tenderloin and spritz with the bourbon. Cover the outside of the meat with the dry rub. Again no need to overdo it a light layer will do.

Take a package of bacon (Try to use some with no nitrites) and lay the pieces lengthwise over the tenderloin covering it completely. Now with butchers twine tie the bacon in place and to secure the tenderloin shut. I’ll refrigerate for at least a couple of hours before I cook it. I think this allows the bourbon, mustard and rub time to penetrate.

When I light the fire (with a chimney only) I take the prepared tenderloin out of the fridge. (about ½ hour). Place over indirect heat, lay the smoke packets on the coals, cover and leave it. The smoke will start after about 15 mins. Don’t take off the lid until the smoke is almost gone.
Then using a meat thermometer cook until the internal temp reaches 160 degrees. Tent the tenderloin loosely with foil and let it stand AT LEAST 15 minutes. Cut the twine and slice about 1 to 1 ½ inches thick. Serve with some GOOD barbeque sauce (preferably homemade), cole slaw (again homemade) and a cold beer.

Like Spike used to say “It don’t get no better than this.”
Give it a try, it takes some time and effort but it is worth it.

My Favorite Cook Books

2010-05-06T18:03:00.001-07:00

There is no end to cookbooks. Every language, every style, every cuisine of the world can be found in a cookbook somewhere and now with the Internet most all foods are fairly easily accessible to an adventurous cook. I have books about cooking seafood, vegetarian foods and anything you can imagine to do with red or green chilies. I have Moroccan, Italian, French and Spanish cookbooks. I have a 598 page tome just on sauces. All are great books and all have helped me in my kitchen adventures. But what is a cook book? Is it just a collection of recipes, just measurements and instructions, page after page of instructions? Maybe because I love to read anyway, I think a cook book should be more. It should tell about the history of how and why cuisine developed, how invading cultures, geography and climate influenced the food in a region. My favorite cookbooks, the ones that are food stained and dog–eared, are more than just recipes. They are filled with stories and histories. They speak of the people that grew, harvested, prepared and cooked the food. The authors of these cook books talk about flavor combinations and foods that complement each other. They stress seasonality and fresh ingredients. They explain the why as well as the how. Maybe they should be called “foodbooks” because they tell stories about the food.
Some of my favorite cookbooks were compiled and written before there was a grocery store on every corner, a time when there were little or no pre-processed foods and the only canned products were what you preserved yourself. That’s not to say I don’t used some canned products but, in most cases, I much prefer the flavor and quality of homemade. Sure it is extra work but in most cases it’s more than worth the effort because you know exactly what is in it because you control the ingredients and flavors. These are some of my favorites because I very seldom will follow a recipe exactly. I almost always add a little of this or take out that. I look at recipes as more suggestion than hard and fast rules
So here are a few of my favorite and most used “foodbooks”. These are used almost daily or when I need a little inspiration to get me out of a rut. They are in no particular order.

The first book I want to talk about is “Culinary Artistry” By Andrew Dornenburg and Karen Page.
After my opening paragraphs it may seem a little out of place on my list so let me explain. It is very much a reference volume. It is first because of the wealth of information that is compiled by the authors. It has interviews with various chefs with menu suggestions and how some of the recipes were developed. In it you will find extensive tables or charts of Flavor Matches compiled from the chef interviews. If I am stuck for an idea I can look up an ingredient and find which other flavors compliment it. Almost any food you can name is in the charts. Each table gives the “classic” flavor matches, like basil and tomato, but also some that are not so traditional. There is also a Spice chart that shows which spices complement each other and which combinations to avoid. I think it is an invaluable reference to anyone who, like me, is a tinkerer in the kitchen.

If you know me you know that I love the food of the American southwest, more specifically, the food of New Mexico. So it should come as no surprise that two of my favorites spotlight the food and flavors of Santa Fe. “The Feast of Santa Fe” and “The Good Life” both explore the roots and reasons of NM cuisine and keep alive the old ways of cooking from scratch. These are not Bobby Flay recipes they are simple recipes from people living simple lives but the flavors are bold and multi-faceted.

The Good Life-New Mexico Traditions and Food by Fabiola Cabeza de Baca Gilbert.
First published in 1949, the first half of the book tells the story of a family group and their daily lives and customs. It spotlights special occasions and feast days; the marriage of a son, the harvest of Pinion nuts and ends with the death of the local medicine healer woman. One of the chapters tells of the family heading out on a picnic making a day of harvesting pinion nuts. The foods and recipes are the traditional foods of the New Mexican people and center on corn, squash, and tomatoes, Pinion Nuts and, of course, chilies. There are some meat recipes but mostly the recipes center on what could be grown in the harsh land or harvested from the wild.

The Feast of Santa Fe-Cooking of the American Southwest by Huntley Dent
Another book that stresses the traditions of New Mexico, it describes the influences of the Spanish, the Mexican and Anglo on the foods of New Mexico. Like most cookbooks it is broken down into chapters like Appetizers, Soups, Meats, etc. but begin Traditions, The Santa Fe Larder, A Modern Approach, Sauces, Relishes and Fillings, etc.
In the Traditions chapter there is a section called “Twelve Feasts of Simplicity.” In it he describes the basic ingredients of chiles, corn and beans prepared and served in traditional ways and each day builds on the previous day’s menu. I will follow this one day when I have twelve days to dedicate to it. It is a time consuming way that would be difficult to fit into our insanely busy world.

Spice-Flavors of the Eastern Mediterranean by Ana Sortun
I love this book. It is well written and beautifully (put together) (edited). It is not set up as most cookbooks are. It is broken down by spice and herb families and complimentary spice matches. After introducing the concept of the book, the first chapter spotlights three spices; cumin, coriander and cardamom. She gives descriptions of each spice and then follows with recipes. The remaining chapters follow suit. Each recipe begins with a story and tips and techniques, such as roasting peppers, are sprinkled throughout the book. If you like Middle Eastern cuisine this book is a great addition to a collection. The beautiful photography absolutely makes my mouth water.

White House Chef-Eleven Years, Two Presidents, One Kitchen by Walter Scheib and Andrew Friedman.
I bought this book several years ago on a whim and was pleasantly surprised. It is a very entertaining read. Chef Walter Scheib was brought into the White House by the Clintons (not my favorite first family) to help showcase American cuisine. It is an interesting insight into some unseen White House goings on and I will admit gaining a little admiration for what the Clintons tried to (and did) accomplish by bringing Chef Scheib aboard. He stayed through the first Bush term but apparently wasn’t what the Bush’s wanted. It is a fascinating behind the scenes look at Formal State Dinners and the everyday family meals. There are quite a few recipes here but I think the real reason to read it is for entertainment and enlightenment.

So there are my suggestions for books about food. They may not be what you think of as a cookbook but they are entertaining enough to read away from the kitchen but educational enough to keep close by when looking for that “something different”. If you have any others that I missed I’d love to hear from you.

Why do I eat?

2010-04-28T16:20:00.000-07:00

Why do I eat? Perhaps the question has two parts; Why do I eat and why do I cook? Because I'm hungry is the obvious answer

to the first and I guess the second question too. For me neither are easily defined

Eating is not just taking in sustenance. It isn't just fuel for the body. Eating and food are a part of culture. It is a time to enjoy not only the food but the meal. Cherishing not only the food but the family and friends that share it with us.

Is food just fuel? Just nutrients or is it a reason, a place to gather, to relax, to enjoy. Sometimes modern life reduces food to nutrients. Almost as though enjoying a juicy cheeseburger is wrong. In moderation I think it is good and right to enjoy your food.

I find Ethiopian cuisine especially appealing. The food is placed on a communal platter for everyone to share. Using a tart, spongy flatbread called injera each person scoops up the delicious, hot and spicy foods. Feeding a person is a sign of love and friendship and is called Goorsha.

Eating is a social occasion but cooking is the other half of the question. A meal is more that the sum of the ingredients. There is an intangible part of myself that I put into every meal I cook for family, friends and clients. But preparing a meal begins before I set foot in the kitchen. It begins in the store. When I shop for a clients dinner I am focused on what I need for that meal and I concentrate on getting the best of each ingredient. When my wife and I shop together it is more exploration. We search for new and different items, especially in produce. She may spot something and say, "Those look great" or "What are those" Before we even reach the checkout I my brain is working on menu ideas. I'm thinking "What would go with that?"

Back in the kitchen my wife will ask if she can help. If I'm in the middle of some wild experiment, I'll kick her out of the kitchen. But I usually ask her to cut up veggies or make the salad. It is a time that we can share after being apart all day. Sometimes we talk, sometimes we listen to Springsteen (that's another blog) and some times we are quiet. But it is time that we know that each other is there.

My daughter and I are collaborating on a meal for our families. We will meet at her place and banish everyone from the kitchen. She and I will spend the time putting a bit of ourselves into the meal. Then we will all join together and enjoy the food, the fruit of our labor. I dare say that I will get as much "sustenance and nourishment" from our time together as from the food.

I recently gave a first cooking lesson to a young woman. As she tasted each dish that she created, I could hear the excitement that she could now share what she learned with her family. I think I was as excited for her as she was. I'm looking froward to the next lesson I think more than she is.

That was my long winded way of saying this:

Take some time to sit down and share a meal with your family and don't take it out of paper bag. Spending a little time preparing a meal is the best way to show someone that you care because it is giving of yourself. (plus you get to enjoy it too) A special meal doesn't have to be fancy. Spaghetti and garlic bread is a feel good meal most anytime, add a salad and you have a meal fit for your king or queen. A good tomato sauce is easy and pretty quick. If you need any ideas just ask.

Let's talk sushi! The sequel

2010-04-22T16:22:00.000-07:00

Ok I'm back to talk about my favorite sushi restaurant. They are all in the suburbs because, well I live in the 'burbs. These are my opinions that are based on my experiences at each restaurant.
So let's go restaurant hopping...

Sushi Inn -Lombard-
A small family run place. Overall prettty good but the pieces and rolls are a little smallish. There are a few private rooms that are nice for a special occasion.

Nagano -Lombard-
Another small family run place but the price per piece is better. We go here fairly regularly so they kind of know us. Service is not outstanding but good and overall quality is quite good. My wife said I had to mention the Rainbow Roll. It's her favorite roll. I have to mention the time we ordered the Sweet Ebi (cooked shrimp). After the food was brought to the table the owner an older gentleman came to us carrying a small beautifully decorated plate with the shrimp heads that had been deep fried. I still am not sure but I felt it was an honor to have been offered them in this manner. Of course, we ate them.

Bistro Nami Sushi -Clarendon Hills-
Very nice atmosphere and price around average for quality sushi. The presentations are quite artistic and the service is attentive. Bothy sushi and Shashimi are very good.

Sushi House -Wheaton-
In a word overpriced and yuppyish (OK 2 words) Average at best. Nothing to make me go back again.

Sushi Nest -Elmhurst-
This is our favorite special occasion sushi restaurant. Excellent quality sushi and shashimi. Outstanding service . Careful, and artistic presentations. This is the only place where I will order the seaweed salad it is excellent. It is the little touches here that make the difference. The atmosphere is elegant without being pretentious. It is modern Japanese without leaving behind the traditional. In my opinion, it is the best sushi in the western burbs.

Kona Grill -Oakbrook-
While not a strictly a sushi house I've included it for the Hamachi Carpaccio. Thin slices of yellowtail topped with a slice of Jalapeno and a single cilantro leaf served in a ponzu sauce. It is a little bit of tastebud heaven here on earth. It is worth a trip just for it. My first post gives a full review of Kona Grill.

So what do you think? Did I miss your favorites? Do you disagree with my tastes? Let me know maybe we can exchange ideas and I'll find a new favorite sushi restaurant.

Let's talk Sushi!

2010-04-21T17:14:00.001-07:00

When I decided to write a blog on sushi I did some research. I thought I had a good idea about the terminology of Sushi and Shashimi. I don't claim to be an expert but I had no idea just how complicated the different forms were. There are some websites that document the fascinating history of sushi but that is a different blog. To keep from embarrassing myself I'll stick with what is called "Western Sushi".
Not everyone likes sushi. For many years I wanted nothing to do with it but with help and encouragement from my lovely wife I have been reformed. With most people it seems to be a love it or hate it relationship. It is such a unique taste and feel, nothing like any other food I have ever had. The taste is light and clean and leaves little or no heavy after feeling.
I've tried many different types of sushi and Shashimi and I have my favorites. Luckily most of them are my wife's favorites too. I know that all different sushi restaurants have their own specialty rolls but I think you can find these in most any good restaurant. I won't go into great detail just basic descriptions and I'll just name a few of my favorites.

My favorite is Hamachi Shashimi. That is a slice of Yellowtail on an oblong ball of rice. I can't fully describe the taste and mouth-feel of it. Suffice to say I always save one for last. It is my dessert.

A close second, though I don't often order it, is White Tuna. It is smooth and creamy and it kind of melts in your mouth.

Sake or Salmon is another favorite flavor of Shashimi.

Rolls are a whole other story since each sushi house has their favorite or seasonal rolls.
The basics are the California Roll. Not my favorite but is good and made with avocado, crab (cooked) and cucumber. It is usually wrapped with nori (seaweed paper) and covered with rice. This is a good roll to start with when trying sushi for the first time as it is cooked and not as scary to the beginner.

The Rainbow Roll is one of my favorites. It is basically a California Roll that is topped with one piece each of Hamachi, Sweet Ebi (cooked shrimp), Salmon and Tuna or Avocado. It is a beautiful roll with a wonderful mixture of flavors and texture.

My wife likes Spider Rolls. It is fried soft-shell crab with cucumber, diakon, avocado and spicy mayonnaise. Some times the Spider Roll is rolled in roe. If it is done well it can be delicious if not it can get a little heavy.

A Spicy Tuna Roll is a treat. It comes filled with Tuna (duh), and often green onion with a spicy mayonnaise. I like a little heat with my food and this fits the bill. It is a little change of pace from the creamy mild taste of other sushi. Some restaurants offer a Spicy Hamachi Roll that is just as good.

As I said, I love the taste and texture of sushi but there is one more fascinating aspect of sushi. Presentation. In true traditional Japanese form sushi is best served in elegant, minimalistic style. Often a simple wooden platform is the serving platter with the Sushi and Shashimi artfully arranged.

Sometimes a large white plate is used if the sushi is served with sauce. But the most impressive presentation was a chef's assortment of pieces that was brought to the table in a stylistic boat. The "boat" was about 30" long and placed down the length of the table.
The presentation of sushi is a true art form when executed by an experienced chef.

I hope this whets your appetite for some of this wonderfully different food. Tomorrow I will give my reviews of the sushi restaurants in the area that we have tried. Some are OK and some are definitely worth the trip. If you have never tried sushi, be a little adventurous. Step out of your boundaries and try a California roll. It might surprise you and you might surprise yourself.

2010-04-10T15:55:00.000-07:00

After the weather and my work schedule cooperated here is the promised picture of a Ramp. The first picture is the typical situation that I find them. The second shows a portion of my ramp bonanza. The picture is small but ALL of the green you see are part of springs delicious bounty. The third picture is a few ramps on my cutting board just before my lovely wife and I shared a mushroom and ramp omelet. The last picture shows off the beautiful reddish-purple stems.

I hope some of you take a walk in the woods and find some of these delectable surprises that spring gives for just a few weeks each year. There are plenty of sources on the net just try searching wild leeks.
Now I just need someone to help me find some morels!

A Ramp Bonanza

2010-04-05T16:44:00.000-07:00

Hope you all had a wonderful Easter.

I was out walking the dogs early Friday morning and spotted a large area of green just off the path we were walking on. Taking a quick detour I found that I had stumbled onto a hidden gem, actually hundreds of gems. Allium tricoccum! The Ramp or Wild Leek. I have found them before but always in small clusters. 4 here, 3 there. But this is the mother lode of Ramps. If you have never heard of or tasted a Ramp don't feel alone. Out of about 20 people I asked only two had ever heard of them and neither had ever tasted one.

A quick description: Ramps are in the lily family just as onions and garlic. Interestingly another spring favorite, asparagus, is also in the lily family. Anyway, ramps are found in shaded, moist soils but not in swampy areas. They appear just after the last snows melt. They are found from South Carolina to Canada and are only at their peak for a few weeks.

Above ground they bear little resemblance to there onion cousins. They have broad flat leaves 3 to 4 inches long with slim reddish purple stalks. Underground they form small white bulbs. The flavor of Ramps is unique and strong. Kind of a combination of onion and garlic with a wild earthy flavor. For some, the flavor and pungency is too strong but I think they are one of early springs culinary joys.

They can used anywhere that you use scallions, chives or onions and a lot more. The leaves cut up add a sparkle to any salad. The can be eaten raw or rubbed with a little oil and grilled for a little bit of heaven. The leaves can be dried and sprinkled for an oniony herb punch. You can find plenty of recipes online.

I have never seen Ramps in a store so they are a real treat. There is something special about harvesting food instead of buying it.

I will be harvesting again in the next few days and I will post some pictures.

So how about a show of hands, who has ever heard of or tasted these flavorful, unique gifts from the forest? Try to find some for yourself but leave a few for next year.

Thanks for the time. Come back for another helping.

Found some great oyster 'shrooms today

2010-03-21T16:07:00.000-07:00

For anyone who stopped by earlier today, sorry for the false start. Let me start over.

I was at the store and found some great looking oyster mushrooms and just had to buy them not quite knowing what I would do with them. Later I found some beautiful Yukon gold type fingerling potatoes about the size of my thumb. I knew I would have to figure out something special. I rummaged around the fridge and this is what I found:

3 slices of Pancetta (about 1/8 " thick)
A sprig of fresh rosemary
A sprig of fresh thyme
A medium yellow onion, rough chopped
8 or 9 garlic cloves, sliced thin
a lemon

I didn't have a recipe but an idea was forming

I cut the potatoes in half lengthwise. Put them in a pot and covered them with salted water. Brought the water to a boil and immediately reduce the heat to a simmer. I cooked the potatoes for 6 - 7 minutes then drained the water and set them aside.
I cut the pancetta into 1/2" squares and in a large saute pan started to render it. Once the edges began to brown I removed it and added the onions and cooked until they began to soften, about 2 minutes then added the garlic. Being careful not to burn it.
Now I added the potatoes, rosemary and thyme and some olive oil. Make sure the potatoes are touching the pan so the edges will brown. Salt and pepper to taste but remember the pancetta is salty I cooked them gently for 8-10 minutes stirring occasionally. I took a little white wine to deglaze the pan.
Meanwhile, I chopped the mushrooms into large pieces maybe 1 to 1 1/2 long.
I added the pancetta and mushrooms to the pan and covered the pan for about 5 minutes. Checking I added a touch more extra virgin olive oil and cooked uncovered a few minutes longer.
Just before serving I added the juice of the lemon and stirred it in.

For an impromptu meal it turned out pretty good. At least my wife thinks so.

Just a note:
Oyster mushrooms have a slightly fishy smell. The last time I bought oyster mushrooms and put them in the refrigerator the next day while I was gone my wife smelled them and thought they had gone bad because of the smell and threw them away.

A Healthier Hot Wing (Kinda)

2010-03-20T04:19:00.001-07:00

Happy Spring even if it is snowing and blowing! At least we know it won't last long.

Here is a recipe for a hot wing that is not deep fried but is quite tasty and easy to make. They can be made ahead of time and kept warm in a crock pot.

2 Lb. Chicken Wings, cut up. (Discard the tips if you like)
1 cup Louisiana Hot Sauce (I've tried others but this my favorite)
1 Stick Unsalted Butter (you can substitute margarine if you like

Preheat your oven to 425 degrees.

Salt and pepper the wings (easy on the salt) then bake in a single layer for about 35 minutes. In a small saucepan melted the butter then add the hot sauce.

When the wings are done place them in a bowl and pour butter-hot sauce mixture over them.

Mix them together being sure to thoroughly coat the wings.

Put them back on the baking sheet and bake for another 15 minutes.

Brush the wings once more with the sauce and bake about 10 minutes.

If keeping them warm in a crock pot Just make batch of the butter- hot sauce mix and drown them in it.

You can eat them plain, with Blue Cheese Dressing or Ranch Dressing.

For a spicier wing add a little Cholula Hot sauce to the hot sauce-butter mixture.

Now for a little bit of a rant: Some may say that margarine is healthier than butter but to me margarine falls into the fake food catagory. I think that real natural food is better than many "healthier" fake food. But that is the subject of another blog.

Hope you try this recipe and let me know what you think.

2010-03-16T17:14:00.000-07:00

The seasons are a changin’. I can feel spring in the air. The sun is warmer than it was a month ago but there still a chill. The “Pat and Ron Show” is back on the radio. With the longer days grilling and smoking is getting closer by the minute. I have a brand new grill that is waiting my garage for the perfect moment to grill the perfect burger. I can hear it calling to me as I sit here typing. I have grilled pork, beef, poultry, fish but I do believe that to my taste buds a proper burger is the best thing to come off of the grill. I love a good burger. I’m fortunate enough to have a source for grass fed organic Angus beef at good prices and it makes the BEST burgers. It tastes like the beef I remember as a kid growing up. Though I’ve been known to add all kinds of things to my ground beef usually it is only salt, pepper and garlic powder to my burgers.

But a great burger is more than just the meat. Cheese or no cheese? Is it necessary? Some would say it is essential. What kind of cheese? American, Swiss, Colby, Jack, Cherve, Bleu Cheese has recently been my favorite.
How about toppings? Ketchup, mustard, mayo, red chile sauce, relish… For something different try some Guacamole.

Sometimes, when I really like my family I’ve even been known to stuff my burgers with all sorts of things. Some of my favorites are Bleu Cheese, Green Chiles, Feta Cheese and Kalamata Olives, Goat Cheese.

Last but not least is the bun. It is more than just the conveyance to carry the meat to your mouth. It adds not only flavor but texture. I prefer a bun that doesn’t just turn to mush. Kaiser rolls have long been a favorite. How about a fresh onion roll? Trader Joe’s has rolls that are made from soft pretzel dough. They are dynamite with my Guacamole, Chihuahua Cheese topped burger.

Let me know what you think. What are your favorite foods on the grill? Favorite toppings?

My first attempt

2010-03-13T04:45:00.000-08:00

Hi all,

This is my first entry. I want to use this blog to share some recipes, pictures, and stories. I'll also offer my opinions on restaurants we try. This blog will mostly be about food and food related stories but I may throw in a fishing story and picture. If you have comments or questions I hope to hear from you.

So here we go:

My lovely wife and I went a new restaurant last night. Kona Grill in Oak Brook. Being somewhat of a chain I was a little unsure of the food quality but I was pleasantly surprised. The menu is varied but focuses mostly on seafood. We started with a bottle of sparkling wine from New Mexico of course then we opted for sushi. We had several rolls. The Bama Roll was very good it was kind of a rainbow roll but had Jalapeno and a spicy aioli. The most intriguing roll was wrapped with thin slices of cucumber and filled with Tempura Shrimp. There is some great flavors and textures and I say "Don't dip it in soy sauce". We had one of the "Chef Plates" the Yellowtail Carpaccio. It is thin slices of salmon with a slice of Jalapeno and a Cilantro leaf all in a ponzu sauce. It was great. The combination of the yellowtail (which is our favorite), cilantro and jalapeno was surprisingly good. For dessert my wife had a Caramel Apple Crisp and I had the Passion Fruit Creme Brulee. Both were delicious.

That was all just about the food. The service was as good as I have ever had. The waitress was personable without being put on and she made some great recomendations. The entire wait staff was very good. Everyone we dealt was was professional, friendly and really enjoyed their jobs. There were two mangers on duty and both stopped by to be sure all was in order and to congratulate us on our anniversary.

I recommend this restaurant to anyone who enjoys seafood and sushi and good service. The prices were in line with other sushi restaurants we frequent.

Please stop back to visit my blog and let me know what you think about it.