Dinner On A Wednesday



Taylor's Biscuits

   Tonight was one of those nights where I just did not want to cook. Fortunately, I had some spaghetti sauce I made last week and some noodles. I highly recommend making fresh tomato sauce every few weeks and freezing it. It certainly has helped me keep my committment to avoid processed foods.
I decided to man up and make some of Taylor's favorite biscuits to compliment the sauce. They take about 15 minutes of preparation and cook in about 12 minutes. The recipe like all of the recipes I use is very easy and quick.

Pre-heat the oven to 450 degrees. In a large bowl, whisk together, 2 cups of flour in a bowl, 2 1/2 table spoons of Baking Powder and 1 teaspoon of salt.  Add 6 tablespoons of butter cut in small pieces. With two knives, cut the butter into the flour. Add 1 cup of milk and mix with a wooden spoon until your ingredients are combined. Now, gently knead the mixture onto the sides of the bowl.

While I was boiling the water and heating up the sauce, I had Taylor roll the dough on a cutting board that was lightly dusted with flour to a thickness of about 1/2".  We then cut it into squares and placed the squares on a cooking sheet. Bake the biscuits in the oven for about 12 minutes or until lightly brown. If you want to get fancy you can brush the tops with melted butter before baking.

The trick with biscuits is to use cold butter and to cut it into the flour as I have described. When you do it this way, you get the really flaky biscuits like the picture at the right.

Let me get on my soapbox for just a minute. You might be tempted to say to me that this is not a very healthy thing to eat. But the ingredients in this recipe are simple and fresh, you just cannot eat the entire batch. I admit that in the past, I have just bought the Pilsbury Biscuits from the dairy section and heated them up in the Oven.  And I will concede that they are pretty tasty. However, since I started this site and made my comittment to feeding Taylor fresh food prepared each night, I started reading the labels and considering the ingredients of prepared foods. You cannot convince me that butter is worse for you than articificial ingredients chemically manipulated to simulate a flavor. Flakiness that derives from Xantham Gum and Propylene Glycol Alganate preserved with something called TBHQ and colored with a chemical not identified at the end of the day is not good. If you start reading the labels of the food that we all eat it will scare you. I am not here to tell anyone what to do. I am just saying that I have absolutely no idea what TBHQ is or whether it is safe.

Okay, I feel better. For dessert we had fresh sliced strawberries, blueberries and pineapples.

Honey Pig -- Part Two

I went back to the Honey Pig in Annandale last night with Soon and her Korean girlfriends.  The Pig is a Korean BBQ joint in the heart of the Korean section of Annandale. The atmosphere is hip and the crowd is young. The food, which is cooked in the center of your table, is spicy and excellent. It is consistently named as one of the areas best late night spots for food and it is open all night on the weekends. If you drink the Korean version of sake, "Soju" you will definitely be up for the Karaoke Bar next door. It is Rocket Fuel ! Trust me, the Pig is a great night out for any occasion and the kids really enjoy it.

We had just about one of everything last night. We started out with Korean BBQ ribs followed by two kinds of Pork Belly, (Bacon), one was cooked without spices and the other was marinated in a very spicy sauce that was amazing. To eat it, you basically put the meat in a lettuce wrap and garnish it with roasted garlic or one of several spicy sauces that they provide. We had sides of Kimchi and peppers to enjoy along with our meal.

Soon ordered us a steaming soup that was made with a beef broth, Kimchi, Tofu and peppers. The flavor was definitely original. Kimchi is cabbage that is placed in a box and buried in the ground for several months while it ferments. It sounds kind of nasty but the flavor is quite good. Before you say no, remember, cheese is fermented.

After several bottles of Soju and too many entrees to count, we ordered the Squid with Spicy Sauce, cooked at our table of course. This is my favorite entree and the spiciness of the sauce really lights up the squid. After it was cooked, the server added bean sprouts, lettuce and rice to the grill and mixed in the remaining squid not already scarfed. This was cooked until the rice was cooked through and served. I am pretty sure that this was not on the Menu but it was amazing. I think it's one of those if you are Korean, you know to ask for it things. But now you know to ask! By the way, entire meal for 5 adults....$129.00.

For dessert, we went to Breeze Cafe in Annandale. (4125 Hummer Rd , Annandale , VA 22003).  This place is absolutely amazing and serves up incredible desserts. Like the Pig it is open 24 hours so you can imagine it does some business. I can tell you this, on a Monday night in the middle of summer, it was packed.

They have lots of pastries and cakes that looked amazing. But people are there for this flavored ice that you order with different toppings. My Korean friends ordered "Pat Bing Soo" which is a very sweet red bean over shaved ice. It was really good despite looking a bit odd. They also had a dozen flavors of gelato that were amazing.  It's a pretty cool place where you can sit out on the roof deck and enjoy your desserts.

Bread

Once I figured out how to make pizza dough I realized that I could make bread with roughly the same amount of effort. Taylor loves my homemade bread and it is always a treat.

The truth is that you don't need a bread maker or anything more than a spoon and a cutting board in order to make amazing bread. Like a lot of things in a modern world it is so easy to buy bread that you just assume that it is difficult to make or that you need a bunch of equipment. You don't....its easy and it's pretty cool when you can say that you made the bread on that sandwich.


In a large bowl add 2 cups of bread flour, 1 package of dry active yeast, 1 tablespoon of sugar, 1 teaspoon of salt, 3 tablespoons of melted butter and 2 cups of hot water. (Hot from your tap).  Vigorously stir with a tablespoon until all of the ingredients are well combined. 

This is the only tricky part.  You will need one more cup of flour and another 1/4 cup of hot water. Your dough should be a slightly sticky ball in your bowl. Slowly add the flour and continue to mix using your hands if necessary.  After you have added all of the flour add only enough water to allow the mix to come together without being sticky.

Next, knead the dough on a cutting board sprinkled with flour for about 10 minutes until the dough takes on an elastic quality.  Put about a tablespoon of oil in a large bowl and lightly roll your dough in it. Loosely cover the bowl with plastic and put aside in a warm, dry spot for about an hour. Your dough will rise during this period. Go watch golf or talk to your kid. (Whatever is easier).

After an hour, break the dough on your cutting board and form into a loaf.  In layman's terms this just means that your dough will be very airy and light. You just punch it down onto the board and begin to knead it a bit a form it into a loaf shape. This takes just about a minute.

Place the loaf into a greased bread loaf pan and again loosely cover with plastic. Set aside again for another 45 minutes. Your dough will double in size. Remember to loosely cover with the plastic so that the rising will not be inhibited. Again, go watch golf.....or talk to your kid.

Pre-heat your oven to 450 degrees and bake the bread for about 10 minutes. Reduce the heat to 350 degrees and bake for another 30 minutes. Remove to a cooling rack until fully cooled. You will know the bread is done when you flip it over and tap the bottom with a spoon. It should make a sort of hollow sound.

That's it. I told you it was easy.

I know you are thinking, "Dude, you are crazy that will take forever and I have an important life." Well good for you Dude. But, this is literally 15 minutes worth of actual work, the rest is waiting for the bread to rise.  I made this bread last night when I got home from work so I know it can be done. My commitment to cooking fresh is extending into multiple areas that I never contemplated when I started. But I am finding that we are eating much healthier as a result and in the process lowering our consumption of processed foods. I also find that Taylor and I actually speak more when I am cooking dinner. She pops in and wants to knead the dough or cut the vegetables. Dinner has become a team effort since we decided together to commit to cooking fresh each night.

Tom

Oyamel

Every good story has a beginning, a middle and an end. In many ways relationships are the same. So I nominate Oyamel as my favorite "break-up restaurant." 

Oyamel is a Mexican Tapas restaurant on 7th Street in D.C. It is owned by Celebrity Chef Jose Andras who is perhaps best known for Jaleo and his TV show, Made in Spain.

A good beginning to a last meal is the scallop cervice. Served on a plate of chilled river rocks, the scallops were decorated with small sliver of salmon and sea salt. It is gently placed on a key lime that is lightly sprinkled with some sort of pablano chili powder. The spice of the chili powder is perfectly balanced by the coolness of the scallop and the sweet tang of the key lime. An absolutely perfect bite.

 With Tapas you have the opportunity to savor multiple takes on a common theme. Australian yellow tail cervice with fresh hearts of palm, baby cucumber salad, jalapenos, vanilla, rose and passion fruit is cervice raised to a whole 'nother level. The sweetness of the passion fruit balanced perfectly against the bitterness of the inevitable.






Pork Belly Quesadillas served with Chihahua Cheese and five chilis show that you were never afraid to take chances and faintly remind her of the Korean BBQ you shared.

The Braised Beef Tongue Tacos with radishes and a sauce of roasted pasilla chile, tomatoes, chili and garlic are a flavorful and delicious reminder that certain things are best left unsaid at a last meal.

Because you want to show that your bad habits which include red meat, red wine and cigars don't define you, you order the Grilled Cactus Paddles served with a salsa mocajete, grilled tomatoes, tomatillos, green onions, cilantro and green chiles.  The texture of the cactus paddles is a bit unusual. But the tanginess of the tomatoes and tomatillos makes this dish really unique and worth ordering.








No good break-up meal is complete without some comfort food. French fries served in a mole pablano sauce of almonds, chiles and chocolate, topped with Mexican cream and queso fresco cheese are a perfect ending to a great meal and a great relationship. These things would kill at a football party.

Side Bar: Watching Bourdain in Cuba. Just said that his own theory, "Hemingway was hung like a hamster."  Later, he said, "Kim Kardashian's ass is stubbly after a few days, you just know that."  Do I need to say it? Anthony Bourdain is a Douche!

Last meals should be memorable and evoke emotions of time past and an uncertain future. An Oyamel Margarita is the perfect drink to accompany this meal. Tequila, triple sec, fresh lime juice and "salt air."  Salt Air is pretty cool. It is salt, water and sucra which is an emulsifier whipped with an immersion blender until it becomes foam. The foam is spooned on the drink. It looks cool and it tastes great.

So a great meal and a great time with no regrets. Oyamel is definitely good for first dates, last dates or any date.

http://www.oyamel.com/

Father's Day

Father's Day is the best day of the year. My beautiful 10 year old daughter who is an aspiring Taylor Swift woke me with a song she had written for me:

"You give me lots of love everyday. I just want to say I love you. But things are changing. I am older and taller and you can't catch up to say I love you too. But maybe I'll wait just a little while for you. I don't need any help to say I love you too much to forget you. So Daddy, Oh Daddy, on Father's Day, I just wanted to say I'm not too old."

She later caddied for me during my round of golf and did not complain when I took her shopping for summer clothes as a tip.

  A special day requires a special meal so I picked up a beautiful bone in rib-eye steak. This is what I like to call the Flintstone cut.  It was about 4" thick and beautifully marbled. For a perfect steak, rub some olive oil on both sides and season with kosher salt and cracked black pepper. Let it sit out for about 45 minutes until it reaches room temperature.

Pre-heat the oven to about 475 and put your cast iron skillet in the oven until the oven reaches the full temp.

Once your oven is hot, carefully remove the skillet and place it on the burner set at on high. Sear the steak on both sides for 1-2 minutes and place in the oven until you reach an internal temperature of 140 degrees. How long is really dependent on the piece of meat you choose so always consult your meat thermometer. Remove from the oven and set aside to rest.

Tonight I made Taylor's favorite french fries cooked in duck fat to go with the steak. I know it sounds fatty but it tastes sooo good! You can't live on just salads. So start with gold yukon potatoes and cut them into 1/2" "french fry" strips with the skin on. Soak them in ice cold water for about an hour and then rinse until the water runs clear. This will remove the starch from the potatoes.

Heat the duck fat to about 275 degrees and blanch the potatoes for about 6 minutes. Remove them to a plate with paper towels. (Cook in batches if necessary). Now heat your oil to 350 and put the fries back into the fat for 2-3 minutes until they are golden brown and crispy. Remove them again to a plate with fresh paper towels. Season liberally with Sea Salt and serve immediately.

You will need a sauce to go with your steak. I make a sauce in the cast iron skillet I used for the steak. You will need minced shallots, chicken stock, red wine and butter. On high heat, cook your minced shallots until soft. Add about 1/2 cup chicken stock and 1/2 cup of red wine, reduce down by about 1/3. Whisk in about 3 tblspns of butter and salt/pepper to taste. To serve this very thick steak, I like to carve 1" pieces along the bone line and then line them up on the plate. Dribble your sauce over the steak and if you are feeling fancy you can put some along the side as well. Arrange the fries on the plate and serve with a nice cold salad on the side.

Tonight I served this meal with an Italian Barolo. I like a big wine with my steaks and sometimes Cabernet is just not enough.

Pizza Revisited

Update 6/11/11:

Practice in Cooking Potentially Makes Perfect:

I have been working on rolling up the ends of the Pizza to create a nice dough. Once you put the toppings on and brush the edges with olive oil, allow the pizza to rest for about 5-10 minutes before putting it in the oven. The fresh dough will continue to rise and the crust will continue to expand.

You can see the difference. The crust was nice and thick like you get in New York. Now I just have to figure out the recipe for sauce from one of those New York Pizzerias!




Here is a link to my first post on Pizza where you can find my recipe for homemade pizza from scratch:

http://tallcookingtales.blogspot.com/2011/05/pizza.html

Dinner

It's Thursday and there is nothing in the Fridge again. I really have to stop doing this. Taylor is looking at me like I have the answers. I don't.

I remembered that I am the same guy who writes a Food Blog so I cannot be a sell-out and call Dominoes.

I am thinking I could butterfly the Cornish Game Hens sitting at the bottom of the Fridge. Perhaps cook them in some kind of sage and butter sauce. I wish I had some Bacon. That would bring it all together. The problem is that I had a taste for a BLT last weekend.

Maybe potatoes tossed in olive oil and rosemary. I found some brocoli. That will help.

Taylor appears in the kitchen doorway. She stares at me with that particular pre-teen disdain that is both irritating and cute.  She reminds me that she is hungry then grabs her DSI and storms off.

The Cornish Game Hen is a small bird that perfectly serves one. The recipes and variations are legion. In light of circumstances, I knew that I would need to do something very simple and quick. You may remember when I cooked a chicken by butterflying it and roasting it in the oven. I decided to do something similar with these two birds.


I started by removing the backbone from each bird. You do this by flipping the hen over and cutting along both sides of the backbone. Remove it and save for your chicken stock. Lay your birds flat on a plate and put them back into the refrigerator uncovered for about thirty minutes. (This will make the skin super crunchy when you cook it).

Pre-heat your oven to 425 degrees.  In a pan set on medium to medium-high, heat 3/4 stick of butter and about a 1/4 cup of chopped fresh sage until melted. (Use 2 tblspns dry Sage if you have no fresh). Sprinkle olive oil over the skin of your hen and sprinkle with salt and pepper. Now brown the hens skin down for about 10 minutes. Once nice and brown put them in the oven for about 30 minutes. Baste your hens with the butter sauce before you pop them in the oven.

At Taylor's request, I made mashed potatoes and blanched brocoli dressed with fresh lemon juice. I spooned a bit of the butter sauce onto the hens and potatoes before serving.

I promise you that this very simple recipe will absolutely blow your mind. The skin was crispy and the sage/butter combination gave it a rich and satisfying flavor. For a quick afterthought, it turned out to be a pretty special meal. Definitely an awesome date-night meal.

I could see a really nice Pinot working perfectly with this meal. Unfortunately, I am in a "cleansing" phase right now so no drinks for me with dinner.

Martini

What is that saying about Martini's? One is not enough but two is too many!

I love Martinis. Frankly, I don't trust a man who drinks, "Wine Spritzers."  Butch up Dude and get a real drink. And, by the way, no you can't have a Cosmo.... you are a Dude. (It's okay for Ladies).


Like Bond, I prefer my Vodka, shaken not stirred. No Vermouth, just Vodka shaken hard in a metal shaker with ice and poured into a large martini vessel. I am partial to olives with jalepenos. But I also like fresh blackberries. (above left).

I really enjoy sitting down to a meal in a restaurant and starting off with a cocktail. It's just civilized sipping a proper drink and chatting with your date before you open the menu.  

I keep a bottle of Vodka in my freezer at all times. When the mood strikes, I pour the syrupy clear liquid into a martini glass and enjoy. This afternoon is so hot it is all I can think about.

I don't drink often, but when I do, I prefer Potato Vodka. In my opinion, it is the best Vodka because it has a stronger flavor than the more refined grain brands. I typically drink Luksuswowa Vodka. It is strong and smooth. Yet it also has a very strong finish that is not for the faint of heart. Chopin is probably the best known and most refined potato vodka you can find. What's your favorite Vodka?

Home Cooking

In my mind there is no reason why you can't eat as well at home as you can at a restaurant. Granted, there are amazing Chefs out there that turn out some pretty special meals. But why not try and serve something memorable every night.

Always start with good ingredients. Look for steaks that are nicely marbled. Don't be afraid to spice your meat properly. Learn about spices as simple as Salt. For example, I use Kosher Salt on Beef and my cracked pepper is set on the largest grind possible.

Get a meat thermometer and become a snob about cooking your meat to perfection.




Look for the Wild Salmon for that special Saturday night meal. You will notice in looking at the salmon on the right that it is bright in color. The Salmon eats a particular shrimp that turns its flesh bright orange and provides a unique flavor. Farm raised Salmon while eco-friendly is just too bland for a special meal.

I prepare good salmon as simple as this: I lightly coat it with olive oil on both sides.  Season with Maldon brand Sea Salt and pepper. 

In a very hot pan, sear the fish on both sides (about 3 minutes a side) and finish in a 400 degree oven for about 7 minutes. You fish should come out medium rare.

I like to serve salmon over Jasmin Rice. This takes about 20 - 30 minutes to cook so plan ahead. Depending on what looks good in the produce department I might blanch either asparagus with a dash of Balsamic or brocoli with a squeeze of lemon.

I typically don't find that really good salmon requires lemon but trust your own taste buds. Because I just got back from Napa, I served the salmon with an amazing bottle of Far Niente Chardonnay. 

Pizza

I make Pizza for Taylor every few weeks because it is something special that we can do together. There is a bit of a time committment but your efforts will be well rewarded so no whining.

All Good Pizza starts with the dough and there is no big secret to making it. The first step is to put a package of Dry Active Yeast and 1 tablespoon of sugar in 1 1/2 cup of warm water. Set it aside and place 3 3/4 cups of flour in a large bowl. Add 1 tblspn of salt, 2 tblspns of olive oil.  After about 5 minutes add the yeast and stir the flour mixture with a spoon. It will turn into dough at this point. Sprinkle some flour on the counter and rub some on your hands. Knead the dough for about 10 minutes. Place one tablespoon of oil in bowl and roll the dough in the bowl until it is well coated. Cover loosely with plastic and set aside in a warm dry area to rise for about two hours.

After two hours break your dough and divide into two balls. Loosely cover them with plastic and let them sit for 10 minutes. After 10 minutes roll out one of the balls with a rolling pin. You can either make two pizzas or wrap the second dough ball and store in the refrigerator. It will store for about a week.

The toppings are personal and you should use your imagination. Tonight I put my homemade Vodka sauce on it and a mixture of Gouda and Parmesan Cheese. The meat is bacon and I also put some Chives on to finish it. I brushed the crust with Olive Oil and sprinkle a bit on top of the pizza before putting it in the Oven. This makes the crust golden brown and crunchy. Cook for about 13-15 minutes in a 450 degree oven on a stone that is dusted with corn meal.

Now if you really want to be creative you can cook your Pizza on the grill. To do this put your dough directly on the grill and lightly toast. Remove it from the grill and put on your board toasted side down. Add your toppings and return to the grill. Cook on medium heat for about 12 minutes. Lightly cover with aluminum foil for the last 5 minutes to ensure that the cheese will melt.

CHOPPED?

It's Wednesday night and I was just was not motivated enough to go the Store. Taylor was hungry and cranky so I thought maybe I could make something from the fridge rather than ordering pizza. Unfortunately, the fridge had that all too familiar look.

For some reason, I started thinking about Chopped, a cable show where the "contestants" are Chefs who are given a random series of ingredients and 30 minutes to create a spectacular meal. The ingredients are typically something crazy like duck, M &M's, plantains and potato chips. They inevitably come up with a chocolate and plantain reduction for the duck which is pan fried with a potato chip crust. It usually looks fabulous. But that's not my life.....not tonight anyway.

Food on Hand:

1/2 pound of frozen medium shrimp.
Brocolli
Asparagus
Garlic
1 Red Pepper
Carrots
10 apples
Chicken Stock
Jasmine Rice

You know what I am thinking right? Stir Fry. We all know that it is the thing to do when you have basically nothing to eat.

So I start the Jasmine Rice which takes 20 minutes to cook and start thawing the shrimp. In the meantime, I remembered a sauce that would be perfect for the stir fry: Combine in a bowl, 1/2 cup of chicken stock, 2 tablespoons of sesame oil, 2 tablespoons of Rice Wine Vinegar, 1 tablespoon of Canola Oil, 1/4 teaspoon of red pepper flakes, 1 teaspoon of ginger powder or fresh ginger if your fridge gives it up, 2 tablespoons of soy sauce.  Stir and put aside. I did not have any corn starch but you could add a bit to stiffen the sauce if you have some on hand.

Dice the red pepper, carrot, 2 cloves of garlic. Cut up the brocolli and asparagus.

Heat some Canola Oil in a pan at medium high heat. Toss in garlic and cook for one minute or until tender and then add the shrimp. Salt the shrimp and saute it until it is pink. (2 -3 minutes). Remove the shrimp from the pan and add a bit more oil. Toss in the carrots for 2 minutes or so, add the other vegetables and stir fry for about 5 minutes or until the brocoli is just tender.

Throw the shrimp back in and add the sauce. Toss together for about a minute or two. Serve over your rice. If you are like me tonight and do not have any red wine, serve with Berry Juice.



I Made This

 I am on a roll now. So I think why not toss some apples in brown sugar and put them over ice cream?

I heated 3 tablespoons of butter in a pan and added about 1/8 cup of brown sugar. Once both had melted, I tossed in 2 apples, peeled and cubed. I added about a teaspoon of sugar, a pinch of cinnamon and a pinch of cajenne pepper. I tossed the apples until just soft on the outside but crispy and warm when you bite in. I then poured the apples-sauce over the ice cream.  It was sweet, warm and spicy. A perfect finish.

After dessert, I anxiously wait for the Judge's verdict. Taylor looks up from her bowl and glances in my direction.  After contemplating my fate for a moment, she calmly informs me that I had not been "chopped."

Sushi Ko



Tuna 5 Ways. The fatty tuna was like butter.

 Soon took me out for sushi at Sushi-Ko on Wisconsin Avenue for my birthday. Sushi-Ko has been around at least 30 years and is D.C.'s first sushi restaurants. Amazingly, Sushi-Ko remains one of the best sushi restaurants in the City.

Sushi, everyone loves it and yet so few people really know what true quality sushi tastes like. How else do you explain Safeway brand Sushi?


With Sushi, it is important to start with an understanding of the rice. You can serve the finest quality fish in the world and if the rice is not good, the final product is ruined. Rice is everything with Sushi!

So, how do you recognize good sushi rice?  Sushi rice is a very starchy rice that has a unique flavor. The rice when prepared properly offers a blend of the sour from the rice-wine vinegar and the sweetness of the sugar. After cooking, the rice is spread out to cool evenly with a wooden spoon in a special wooden sushi rice bowl. If it is done correctly, each kernel of rice will move around freely in your mouth. In other words, it will not stick together in a lumpy and starchy mess. It should perfectly complement the fish that is gently placed on top and not ever compete. If the rice is hard, crunchy or salty the sushi is going to blow.

The fish should be so fresh that there is no need to drown out the flavor with wasabi. Too much wasabi between the fish and the rice and there is something wrong with the fish. Or the Sushi Chef is a non. (Short for Non-Sushi Chef or often used, by me, to describe someone who can't. i.e., "non" as in non-skier.).

Finally, you want your selection of fish to be unique and exotic. If you just really like California Rolls or tuna, go to Safeway. At Sushi-Ko, their Fish Monger often finds exotic fish like Jack Fish, Big-Eye Tuna, Spotted Prawn, Abelone, California Sea Urchin and fresh Mackeral. You want the rolls to be fine dining experiences that show the creativity of the Chef without being a sideshow.

Quail Eggs on Flying Fish Row. Can you really go wrong combining eggs of different species? The creaminess of the quail egg combined with flavor of the ocean that bursts free from the flying fish row is just too good. The Crunchy Spicy Tuna Rolls were spectacular. I always say that a good measure of a sushi restaurant is whether they use the tuna that is getting old to make their spicy tuna. Sushi-Ko gets it and uses only the freshest Tuna to make all of their rolls. They understand that the spices should enhance the flavor of the fish not mask the use of rotting fish.

You want a good sushi restaurant to serve authentic Japanese dishes. Not Thai Food for God's sakes. We followed our seaweed salad with yellow tail tuna jaw grilled and served with Sea Salt and Japanese Radish. It was awesome. The dark meat by the fin is oily and loaded with fishy flavor. If you are open minded enough to try this dish you will be blown away by the flavor.








The Softshell Crab Tempura Roll is a sushi restaurant staple. But when it is served warm with a sweet sesame and spicy sauce it transcends the expected. If you have the time, order your sushi one dish at a time and really enjoy the flavor. Then think about what would be a perfect complement to what you just finished.

Bottom line, I love to eat and Sushi-Ko in my opinion is the absolute best around.

P.S., we followed up dinner at Bourbons with Dino and Farah. Thanks Soon for a perfect Birthday!

Tom

The Pat Conroy Cookbook

Hilton Head, South Carolina is located is on the East Coast of South Caroline near the Georgia border. I spent a summer there in college with my friend Bill.  We stayed in a duplex off of the Island in a little town called Blufton. Bill's sister Mary lived on the first floor. At the time Blufton was a sleepy little town that was undeveloped and lined by the May River.

Mary was completely dialed into the South Carolina scene and knew just about everyone on the Island. She had a friend that lived on the last working Plantation on the Island. I remember that it was an amazing property that is long since gone. On Sundays, we would ride down to Savannah, Ga where drinking was allowed. Bill and I worked in restaurants on the Island and over the summer we got to know other college kids from the South. I have fond memories of my time in the South and many of the kids I met that summer became lifelong friends. I have continued to return to the South since that summer and I fall more in love with it as time passes.

Of course times change and as you get older, my idea of a good time is no longer hitting a private club until 5:00 a.m. and crashing on the beach.  I much prefer to get a good nights sleep and hit the links at sunrise. At the same time, there is something to be said for waking up in the blazing sun with a blinding hangover, the left side of your face sunburned, sand stuck to the right side of your saliva soaked face, looking around and realizing that the beach is full of families and kids. Of course the farther away from 19 years old you get the more difficult it becomes to pull off sleeping in public.

There is just something about Magnolila trees dripping with Spanish Moss and walking on soft pine needles in the shade that reminds me of images I have seen imagined in books I have read. For me the South is about mystery and great food.  I think of books like Midnight in the Garden of Good and Evil, a novel about a murder trial set in Savannah, Ga. I also have enjoyed Pat Conroy's books about the South and as an outsider looking in I feel like he has captured the feel of the South. I particularly liked the Water is Wide and My Losing Season. The Lords of Discipline is one of my favorite books.

About six months ago, Soon gave me "The Pat Conroy Cookbook" to read. I admit, I thought it looked a bit lame so I left it sitting on the coffee table all of this time. I finally got around to reading it on my recent trip to Napa and I really enjoyed it. It's an autobiograpy about his life as it relates to food. He lived in places like France and Rome for long periods of time and its a great read about his life in these places. He writes about cooking for weddings and funerals and makes you wish you were there. In particular, Conroy has a knack for telling stories about the people he has come across in his life that are just about as eccletic as you will find. It's interesting to me because I have always associated food with my friends and traveling. My own trips to places like Paris and Rome have inspired me to at least try to reproduce the dishes I have experienced.

As a way to thank Soon for giving me the book, I promised her I would cook some of the recipes he has included in the book.  Unfortunately, I do not have permission to publish the amazing recipes in the book but luckily a few are published on other sites!  Tonight, I am going to try Breakfast Shrimp and Grits. This is a dish I have eaten down South so I am looking forward to giving it a shot. I will write about it tomorrow and share a few pictures. Here is a link where you can find the recipe.

http://abcnews.go.com/GMA/Recipes/story?id=238804&page=1

A witness at trial in the movie, My Cousin Vinny said, "no self-respecting southerner would make instant grits." And you should not either. There is a significant difference in flavor and texture between the grits that take 1/2 hour to an hour and instant grits. But if you are lazy and you like the taste of cardboard don't take my advice. You want to cook your grits so that they have nice creamy texture.  I have found that the trick is to cook them for about 5 minutes left than what is listed on the label. That way when you set them aside, they will not become too firm before you serve dinner.

 The recipe is very simple and easy to prepare. The combination of the butter and bacon makes an amazing sauce that perfectly flavors the grits. The only change I might make to the recipe would be to double the amount of bacon you cook and double the butter. I am suggesting this to extend the amount of sauce. Otherwise, it is an amazing recipe.

This definitely would make an excellent Mother's Day breakfast!

I always get a kick out of surprising Taylor with exotic fruits I come across in the market. This is  a Horned Melon, also known as African Horned Cucumber. The skin is smooth and a bright orange. The flesh is bright green and the flavor is a bit sour and sweet. The kids loved the spikes all over it. Horned Melon is an african fruit that grows on vines that look a lot like watermelon.








Looks Weird Tastes Great



Spring Break-Napa

We arrived in Napa, California earlier this week. Napa sits about 1 1/2 hours west of San Francisco. It is a farming area known for its wines and food. You will find ranches with sheeps and cows and the best produce in the world. Everyone in the valley is either in the wine, agricultural business or somehow tied to it. It's a beautiful place that has to be seen to be appreciated.

Bruce and Melanie's Backyard in Napa

My brother Bruce is President of Nickel and Nickel Wine which is a division of Far Niente Wine.

http://www.nickelandnickel.com/

Nickel and Nickel produces single vineyard wines. This means that a particular vineyard produces only the label that you are drinking. Within the Nickel and Nickel line there are several different labels from multiple vineyards throughout Napa Valley. Each label exhibits unique characteristics and offers complex flavors created by diverse soil conditions and the unique micro climate of each vineyard. I am certainly not a wine expert but I am able to recognize that these are exceptional and unique wines. They elevate your dinner beyond the simplicity of a meal to an experience worth remembering. To me, Nickel and Nickel is emblematic of why people flock to Napa Valley.

Last night Bruce and Melanie served local pork chops stuffed with italian sausages and a pilaf. We enjoyed several bottles of En Route Pinot Noir and some protype Pinots from the winery. En Route is an amazing Pinot and is also one of Bruce's brands. You can click through to the site from the Nickel and Nickel link I provided. The wine complemented the dinner perfectly. After dinner we smoked cigars outside under the stars. It was a chilly night but we were warmed by their outdoor fireplace.



The farm behind Bruce and Melanie's house is home to several hundred head of cattle. Every afternoon they wander by the fence and peek into the yard.



Carson, Trent, Cullen, Brody and Taylor


                                                                         

Taylor in the Car Museum



Bruce gave us a private tour of Far Niente Winery. The property is absolutely spectacular and the vineyards are perfectly groomed. It really is not possible to say enough about the wine and property. Gil Nickel, the founder of Far Niente was a passionate car collector and racer. There is an amazing museum on the property that houses his collection. One of the cars included in the museum is Bruce's old Land Rover Defender.

Inside the Wine Caves at Far Niente

Far Niente

Before entering the wine business, Mr. Nickel owned a Nursery. You can see his drive for perfection on the grounds of Far Niente and in the vineyards. As a result, Far Niente and its brands are some of the most sought after California Wines.





Carson and Taylor with the Easter Bunny

 On Easter Sunday, Bruce and Melanie brought us out for a late lunch at the Silverado Country Club in Napa Valley. This was not your typical country club fare. The meal was not that uniform shade of brown that you typically find around town.  The Chef served up salmon, sushi, prime rib, fresh vegetables and countless desserts worthy of the best Napa has to offer. We ate and then ate some more.

I should note that we also had a great meal at Bistro Don Giovanni in Napa. Naturally, we drank a bottle of Far Niente Chardonnay and Nickel and Nickel Sullenger Cabernet. Both were amazing.

Here is a link to Don Giovanni's page:  

http://www.bistrodongiovanni.com/

Posers On the Veranda at Silverado

We had an absolutely wonderful week in Napa with my brother Bruce, his wife Melanie and their lovely family. Their boys are energetic, sweet and fun.  As most of you know, I grew up in a family of six kids. We did everything together and when you were friends with one of us you were friends with all of us.  Spending the week with Cullen, Trent, Carson and Brody brought back so many amazing memories of my own youth. They are such good boys and I am so happy for Bruce and Melanie.

We spent our summers in S. Bethany Beach and I particularly remember the 3 hour ride each spring from Potomac to New Castle Drive. In the back of the car we were having a big time and in the process we drove my parents nuts. But I think we all remember the fun.

This is the post-Easter scene in the back of Bruce's car. We had a lot of laughs that day and I thank the Mooers family for bringing back a lot of fond memories of growing up in a big family!

 http://www.youtube.com/watch?v=LY9X8VILTx8

Spring Break - San Francisco

Taylor outside of the Drake Hotel in San Francisco.

The Drake is located on Powell Street next to Union Square. This is where you will find most of the great shopping in San Francisco. It's also only a few blocks from China Town. The Drake has a nice atmosphere and the lobby is beautiful.











Taylor and I wandered over to China Town this afternoon. We found a great little organic tea house called Blest Tea. Taylor had a Chamomile Tea called "Bella" that was fragrant and sweet. She said the tea made her feel like spring on a cold day! lol.  I had a cup of "Mango a Go-Go" which was a very strong mango infused tea. On my second trip I had the Peach Oolong. This was a light and fragrant tea. They offer a tasting of several different teas if you are curious and have the time. It's a cute little shop and worth the trip. Here is a link to their site:

http://www.blesttea.com/index.html

Blest Tea on a chilly day

China Town here is a full-on kook show with blocks of shops selling really cheap chinese tourist stuff.  I am fascinated by the herbal remedy shops that sell shark fins and the penis' of at least a dozen animals.  Good stuff.

Taylor enjoying the internet in our room at the Drake.

We took a Cable Car down to the Wharf this morning. That was a thrill. Of course we had to see the seals at Pier 39 and check out the tourist shops. I would not recommend that part of the City unless you are down there to catch a ferry to Sausolito or Alcatraz. There is just no much there to see.

Lombard Street by the crooked street overlooking the Wharf and Alcatraz.

If you ever get to San Franisco put the Golden Gate Park on the top of the list. We loved the Tea Garden, the Museum of Art and of course the Museum of Science. We must have spent four hours in the Muesum of Science checking out sharks, plants, bones and of course the Planetarium. There was an area where the kids could touch live starfish and urchins. As a D.C. guy who has done the whole museum thing a million times, I can assure you it one of the better museum for kids you will see.

Taylor made a travel video with her flip at the museum:

http://www.youtube.com/watch?v=ypeeuRHVyiE

We had a terriffic dinner tonight at Empress of China. It's a chinese restaurant in China Town. It's a cool spot because it's on the sixth floor overlooking Mission Hill. The views are terriffic. The food was pretty good and the ingredients were fresh. Tomorrow we are off to Napa.

Ratatouille

This evening I watched Jamie Oliver do his all to convince the LA Public Schools to eat some healthy food. I chuckled because I have been to Britain many times and I would not characterize the food over there as healthy. But I am open minded.

At one point, Jamie was showing how really gross leftover meat parts can be spun in a centrifuge and then cleaned up with bleach, ground and served on a bun. I kept wondering if one could avoid E-Coli by putting some bleach in the food he mixes with his filthy hands on his other cooking shows!

Speaking of healthy, I have mentioned in past blogs that I like to do the vegetarian thing every once in a while. I typically cook vegetarian if I have had a Martini before I realize there are no meat products in the fridge. So when I sat down this weekend with a freezing cold Martini and a cigar to watch the Masters I was thinking Osso Bucco for dinner Saturday night.

As fate would have it, when I turned on the TV my daughter's DVD of Ratatouille was still cued up. The fog of martinis and cigars allowed me to become distracted and for a time I forgot about the Masters and my Osso Bucco plan. Before returning to golf I concluded that if a cartoon rat could cook this dish, it can't be very difficult.

Ratatouille is a classic French dish made with summer ingredients. Done correctly and the flavors are soft and complex. Done incorrectly and it can be a mushy mess. This recipe is very good.

Pre-heat your oven to 400 degrees.

Ingredients

1 cup good extra virgin olive oil
2 medium egg plants cut into 1-2" cubes
2 teaspoon sea salt
2 medium white onions chopped.
4 medium zuchini, washed and cut into 2" strips
1 medium sized red bell pepper and 1 medium sized green pepper, stemmed, seeded and cut into strips.
3 garlic cloves minced
1 28 ounce can of of Italian plum tomatoes, drained. (Regular canned tomatoes will do if you can't find Italian plum).
1/2 can (3 ounces) tomato paste.
1/8 cup chopped fresh Italian Parsley
1/8 cup chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Cracked pepper

Pour 1/2 cup of olive oil into a roasting pan or an oven proof skillet. Add the eggplant and add just over half of your sea salt. Toss the eggplant in the pan, Jamie Oliver style, in order to coat your eggplant with the oil and salt. Cover the pan tightly with aluminum file. Roast in the oven for about 30 minutes.
Remove from the oven uncover and set aside.

In a large skillet heat 1/2 cup of olive oil over medium heat.  Saute the onions, garlic, peppers and zuchinni until lightly colored.  (About 20 minutes). Chop your canned tomotoes and add them to the pan. Add your tomato paste, parsley, dill, oregano, basil and cracked pepper. Cook about 12 minutes. Be careful to adjust your heat to allow it simmer uncovered.

Now add your eggplant with the oil and simmer for another 12 minutes.  Double check and season appropriately.

Allow it to cool for about five minutes before serving. Serve with French Bread and a nice red wine.

Is It Just Me Or Is Jamie Oliver Disgusting?

Seriously, there is something about Jamie Oliver that just makes me feel ill. I think it must be a natural defense mechanism that tells me that I am likely to get a severe case of dissentary if eat his food.

Maybe it's the put-on cockney accent or the way he spits when he talks. Sometimes when he speaks you can see saliva collecting on the sides of his mouth. And who cooks sitting down?

I don't understand why he has to mix everything by hand. Seriously, cake batter does not need your dirty fingers in it. I once saw him lick his fingers and then toss the salad.  I could feel the urge to dash to the bathroom for a bowel driven explosion just watching it.

And, by the way Chef Oliver, if you want to mix everything you cook by hand, could you at least clean the dirt out from underneath your finger nails? I can't help wondering if the Producer is zooming in on his grubby fingers as he works the food just to see how far he can push the audience.

Here is something funny. I told Taylor about how it disgusted me. Now we tune in just to be grossed out and laugh together at the various recipes he insists on mixing by hand!

Not that I have anything against Chef Oliver. I think the work he is doing to convince Americans that fat is not cool is worthwhile. I just feel that a cooking show should make you hungy. I am just saying.