"Accept everything with great pleasure and thanks, accept misfortune like happiness, disease like health, poverty like prosperity, and if you don't like it or cannot stand it, refer to you UNIVERSAL COMPASS - the UNIQUE principle. There you will find the best direction. Everything that happens to you is what you lack. All that is ANTAGONISTIC, unbearable is COMPLIMENTARY. The man who embraces his antagonist is the happiest man. "
-George Oshawa, a pioneer of the oneness of man, nature and the universe, and one of my personal elders.
I hope that everyone is rolling with the punches, surfing the wave, and still getting home to somewhere with enough determination to sit down, relax, and have a meal. And I hope that you have the blessing of having company. You've got yourself a party there.
chef
Monday, June 21, 2010
Tuesday, February 16, 2010
Mr. Ommegang
Just wanted to send out a huge thank you to all the new friends we made out in Cooperstown, NY on Saturday at the finest brewery in the the world,
our very own OMMEGANG, the pride of USA!
Having the pleasure of living so close to the center of beer production makes it easy to take great joy in imbibing and cooking with this marvelous assortment of local products. Appealing right from the start, OMMEGANG is an experience from when you first pick one up until long after the last sip. Simply put, this beer is a lifestyle that comes along with the pride of those people who brew it, and venerated by the people who love it.
As with any artisan product, the one unique characteristic of craftsmanship lay in it's individuality. Each bottle has it's own solidarity, every year the beer grows immeasurably, yet more than retains it's roots to Belgium. It exemplifies them. These same rules apply to cuisine, carrying forth tradition but demonstrating s desire for refinement that is defined by the very thing that created tradition: A striving for excellence.
The next ingredient in any great cuisine is simple. Love. With that love comes the confidence that what you are producing for the enjoyment and nourishment of thousands is the absolute BEST product that is possible. This is life to the fullest, and so is drinking OMMEGANG.
Preparing food in the brewery has left me with a HUGE awakening. The huge realization in my head as I drove the two hours home was really quite alarming. I REALLY love this beer, the people who make it, and all the people who drink it.
And I will make it my quest at this point to dedicate the remaining years of my culinary Journey to the honorable task of demonstrating and sharing just how to enjoy this beer not just in a glass, but in just about everything you could imagine.
The other night, my suburu ran out of gas. I could swear that the "light" had never come on, but either or, there I was, very far away from anything. Oddly enough, thats why I love the catskills. So as I feebly tried to start and drive over and over again, she sputtered a bit. I thought to myself "man, if I only had some gas!" and at that very moment peered over the backseat at an entire case of OMMEGANG, destined for the test kitchen (and my glass...). I recalled that the THREE PHILS' is pretty high in alcohol. Thats right, you guessed it, I poured one in the tank.
Sitting in the driver's seat, just about to turn the key, I thought to myself; you have to believe that this is going to work. You can't have any doubts.
I GOT TO THE GAS STATION.
It is in this same manner that I encourage you to cook with this beer. With absolute wreckless abandon, and total pride and confidence.
Cheers! Recipes to follow as soon as I come down off this cloud.
our very own OMMEGANG, the pride of USA!
Having the pleasure of living so close to the center of beer production makes it easy to take great joy in imbibing and cooking with this marvelous assortment of local products. Appealing right from the start, OMMEGANG is an experience from when you first pick one up until long after the last sip. Simply put, this beer is a lifestyle that comes along with the pride of those people who brew it, and venerated by the people who love it.
As with any artisan product, the one unique characteristic of craftsmanship lay in it's individuality. Each bottle has it's own solidarity, every year the beer grows immeasurably, yet more than retains it's roots to Belgium. It exemplifies them. These same rules apply to cuisine, carrying forth tradition but demonstrating s desire for refinement that is defined by the very thing that created tradition: A striving for excellence.
The next ingredient in any great cuisine is simple. Love. With that love comes the confidence that what you are producing for the enjoyment and nourishment of thousands is the absolute BEST product that is possible. This is life to the fullest, and so is drinking OMMEGANG.
Preparing food in the brewery has left me with a HUGE awakening. The huge realization in my head as I drove the two hours home was really quite alarming. I REALLY love this beer, the people who make it, and all the people who drink it.
And I will make it my quest at this point to dedicate the remaining years of my culinary Journey to the honorable task of demonstrating and sharing just how to enjoy this beer not just in a glass, but in just about everything you could imagine.
The other night, my suburu ran out of gas. I could swear that the "light" had never come on, but either or, there I was, very far away from anything. Oddly enough, thats why I love the catskills. So as I feebly tried to start and drive over and over again, she sputtered a bit. I thought to myself "man, if I only had some gas!" and at that very moment peered over the backseat at an entire case of OMMEGANG, destined for the test kitchen (and my glass...). I recalled that the THREE PHILS' is pretty high in alcohol. Thats right, you guessed it, I poured one in the tank.
Sitting in the driver's seat, just about to turn the key, I thought to myself; you have to believe that this is going to work. You can't have any doubts.
I GOT TO THE GAS STATION.
It is in this same manner that I encourage you to cook with this beer. With absolute wreckless abandon, and total pride and confidence.
Cheers! Recipes to follow as soon as I come down off this cloud.
Wednesday, November 25, 2009
Monday, November 23, 2009
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
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
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!
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