holiday recipe #2: easy blu cheese dip
you need a food processor, or a good beer buzz, a whisk and a steel bowl.
.25 lbs blu cheese (gorgonzola is fine, fancy is overkill here, although maytag blu is USA!)
1 small container sour cream
1 cup mayo
buttermilk
s+p
combine everything except the buttermilk in the processor and hit the button. add the butter milk slowly until you have something that resembles your conception of blu cheese dip.
then add s+p to taste. odds are you'll be adding a little bit more pepper.
lemon juice and fresh parsley show you care here but are still uneeded. you should definitely have some deep fried around and cheap beer.
and you should make pancakes with the leftover buttermilk. awesome if you have'nt!
cheers
Monday, November 23, 2009
holiday recipe #1: buffalo turkey breast
you need a rather large deep fryer for this. if you are lucky enough to have recieved one of these seemingly useless devices, this is it's secret purpose. the key here is slow and low, get the meat nice and crispy. I recommend about 325, and if you are lucky enough to have recieved a pointless meat-fork/thermometer, this is a great time to whip it out also. this will allow you to slightly remove the breast from the oil with tongs and sneak a temp. I pull mine at about 140 degrees and drain it on a cookie drying rack, then finish it in a 400 degree oven until it gets about 160 degrees inside. it will "carry" or keep cooking for a few minutes and get to a nice safe 165 degrees. Plainville turkey breast is awesome for this and you can get it at alot of NY supermarkets. Its a great natural product, and as a former chef of the central NY region, i especially love it.
now the fun part.
get a nice bottle of franks red hot and dump it into a small sauce pan. cube up a stick of butter. when the hot sauce comes to a nice bubbling simmer, whisk in the butter slowly, one piece at a time. at this point you can add what ever other evil things you want, cayenne, dave's insanity sauce, a few drops of that secret hot stuff in a vial in the back of the cabinet, whatever. My suggestion is to do two sauces, and divide the breast in halves, hot and mild.
take the breast or separate halves and put them into a large stainless bowl. Pour the hotsauce over it and toss gently over a few minutes, making sure that both sides get a good basting.
them, remove, slice and serve with extra sauce poured over the top. don't forget the important stuff: blue cheese dressing and celery sticks. and plenty of paper towels.
recommended beverages: hennepin ale (ommegang brewery, cooperstown NY), or a good riesling (dr.frank's fingerlakes NY is perfect)
extra foodie option : you guessed it, brine it first. keep it simple here, though, its a deep fried turkey breast not duck confit
smaller but just as fun: deep fried turkey legs.
even more fun: legs and the breast.
have fun and happy holidays. remember to have a fire extinguisher at hand. safety first, wine second.
you need a rather large deep fryer for this. if you are lucky enough to have recieved one of these seemingly useless devices, this is it's secret purpose. the key here is slow and low, get the meat nice and crispy. I recommend about 325, and if you are lucky enough to have recieved a pointless meat-fork/thermometer, this is a great time to whip it out also. this will allow you to slightly remove the breast from the oil with tongs and sneak a temp. I pull mine at about 140 degrees and drain it on a cookie drying rack, then finish it in a 400 degree oven until it gets about 160 degrees inside. it will "carry" or keep cooking for a few minutes and get to a nice safe 165 degrees. Plainville turkey breast is awesome for this and you can get it at alot of NY supermarkets. Its a great natural product, and as a former chef of the central NY region, i especially love it.
now the fun part.
get a nice bottle of franks red hot and dump it into a small sauce pan. cube up a stick of butter. when the hot sauce comes to a nice bubbling simmer, whisk in the butter slowly, one piece at a time. at this point you can add what ever other evil things you want, cayenne, dave's insanity sauce, a few drops of that secret hot stuff in a vial in the back of the cabinet, whatever. My suggestion is to do two sauces, and divide the breast in halves, hot and mild.
take the breast or separate halves and put them into a large stainless bowl. Pour the hotsauce over it and toss gently over a few minutes, making sure that both sides get a good basting.
them, remove, slice and serve with extra sauce poured over the top. don't forget the important stuff: blue cheese dressing and celery sticks. and plenty of paper towels.
recommended beverages: hennepin ale (ommegang brewery, cooperstown NY), or a good riesling (dr.frank's fingerlakes NY is perfect)
extra foodie option : you guessed it, brine it first. keep it simple here, though, its a deep fried turkey breast not duck confit
smaller but just as fun: deep fried turkey legs.
even more fun: legs and the breast.
have fun and happy holidays. remember to have a fire extinguisher at hand. safety first, wine second.
Thursday, September 24, 2009
New definition of afternoon delight
Making French fries for you family in the middle of the day:
Local kinnebec potatoes the size of my kids head sliced into perfect 3/8" fries
tossed in a steel pan with some olive oil til they are golden.
toss with your wife's secret gomasio.
serve with 1/2C soy, 1/2 C heinz dash of hot sauce stirred well.
and mayo.
this says "I Love You" louder than any words.
have a great day today.
Local kinnebec potatoes the size of my kids head sliced into perfect 3/8" fries
tossed in a steel pan with some olive oil til they are golden.
toss with your wife's secret gomasio.
serve with 1/2C soy, 1/2 C heinz dash of hot sauce stirred well.
and mayo.
this says "I Love You" louder than any words.
have a great day today.
Wednesday, September 23, 2009
apple sauce
great tip when making apple sauce:
making applesauce is a time-honored recipe-less activity that involves alot of apples, kids, adults, and stirring.
And oh yeah, a whole bunch of apple peels and cores.
Do not, I repeat DO NOT throw these away.
No, I did'nt batter and fry them. I simply covered them in water and gently simmered them for about an hour. Then I let the whole thing steep (very important ) overnight in my fridge. Strain into a highball glass, add your favorite bourbon, throw some ice and a lemon in there and you are stylin.
I call it the "johnny appleseed".
Cheers!
making applesauce is a time-honored recipe-less activity that involves alot of apples, kids, adults, and stirring.
And oh yeah, a whole bunch of apple peels and cores.
Do not, I repeat DO NOT throw these away.
No, I did'nt batter and fry them. I simply covered them in water and gently simmered them for about an hour. Then I let the whole thing steep (very important ) overnight in my fridge. Strain into a highball glass, add your favorite bourbon, throw some ice and a lemon in there and you are stylin.
I call it the "johnny appleseed".
Cheers!
Friday, September 11, 2009
Monday, August 3, 2009
The summer here in the catskills is continually showing me these days that nature, like a chef, should and always will out do itself. There are times when I look out the back door and see the haze in the air full of lucious twilight, dragonflies, and birds of every imaginable type swirling like dancers to an eternal beat...or is that just the DJ Tiesto talking? I am truly a blessed person to be able to practice my craft surrounded by unimaginable greatness. See you in the mountains...
Monday, May 4, 2009
Blessings
Hoping everyone had as great of a may day weekend as I did.
Growth, reckless abandon, youth, and the passage of time.
Take a picnic as soon as you can. Kepp doing this.\
Stop cooking food, and just eat it for a while.
Remember This when you start cooking again...
With Love,
Chef David
Growth, reckless abandon, youth, and the passage of time.
Take a picnic as soon as you can. Kepp doing this.\
Stop cooking food, and just eat it for a while.
Remember This when you start cooking again...
With Love,
Chef David
Subscribe to:
Posts (Atom)