Here is another steamed bun recipe this time with succulent pork belly sous vided so that is tender, but still pink. I like to make seasonal fruit salsa as an accompaniment . The salsa is brightened up with pickled chilies. In the summer peaches or nectarines work great for the salsa. Winter tropical fruits replace the Asian pear salsa of Autumn. Read the rest of this entry »
Chef's Portfolio
This is a collection of amazing recipies, culinary adventures and articles updated on a regular basis.
SLIDERS
March 15th, 2012Fresh ground meat, homemade bacon, homemade pickles, homemade brioche bun makes this truly one of the best burgers you will ever have. Choose the burger blend that your wallet allows you to purchase. I use primary freshly ground venison from my Autumn hunts. I have been playing around with different combinations of burger all are great, but these combinations of flavors are perfect for Sunday football. If you have to cheat I can understand not making the bacon or the bun, but the pickles are easy and taste a lot better than store bought ones. Read the rest of this entry »
GOAT CHEESE CROQUETTES
March 14th, 2012This a great cheese course for a cocktail appetizer menu. Who doesn’t like fried cheese. I like to serve this crispy ball of goat cheese with something sweet and spicy. The flavors remind me of a jalapeno popper. Read the rest of this entry »
BROILED OYSTERS
March 13th, 2012I love oysters many different ways. I can’t stand to hear people say the hate the texture. This is a great recipe for the raw oyster hater. Similar flavors to oysters Rockefeller this dish has it all.
FISH TACO
March 12th, 2012As a fisherman and growing up in San Diego I have made quite a few fish tacos in the kitchen. Everyone who gets to eat them can’t believe how much better they are than the ones they’ve had elsewhere. The reason being is simple, fish straight out of the water, farmers market organic produce, fresh tortillas, and proper cooking technique. The beer tempura is run through a siphon which gives it a beautiful light crunchy texture. I use white sea bass in this recipe, a sustainable fish that is right off our Southern Calif
ornia coast. In the spring we spearfish these fish in our local kelp beds. Almost any white fleshed fish will work for this recipe halibut, rockfish, sculpin, and whatever you can catch or find at your local fish monger.
FALCONRY
March 12th, 2012FALCONRY
Falconry is the ancient art of training birds of prey to successfully hunt and capture game. I was fortunate enough to become a falconer at the age of sixteen with my uncle, a master falconer for nearly fifty years, in the state of Montana. My uncle maintained an arsenal of raptors capable of taking many species of ducks, grouse, partridge, pheasant, and rabbit. He bread peregrine and Arctic gyr falcons, some of the most highly prized species of falcons in the world. I’ve been part of some of the greatest hunts of gyr falcons, peregrine falcons, gyr peregrine hybrids, golden eagles, gos hawks, Harris hawks coopers hawks, merlins, and other raptors. He also ran a program called Wing of Freedom. Injured raptors were brought to him by the Fish and Game to be nursed back to health until they are ready to be released back to the wild.
ARANCINI
March 11th, 2012Arancini is a great appetizer for any occasion. This recipe is a glorified version of America’s bar snack mozzarella sticks with the flavors of Italian sausage pizza. When I serve them to kids I refer to them as pizza balls and they love them.
PASTA
March 7th, 2012Pasta dough and I have a long history. In culinary school (class of 95) it was my project in a three week course called “Experimental Kitchen” to come up with fun and new ways to make pasta. Healthy egg white variations and incorporating flavors into the pasta by using herbs, peppercorns, etc. None of this makes any sense to me now. Who wants to eat egg white pasta or flavored pasta when the sauce does all the work? One generation of dogs later I have burned those notes and came up with these modern day recipes. Save the egg whites to pour onto the dog food.
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TURKEY CLUB
March 7th, 2012This is hands down the best turkey club I have ever tried. House made bacon, sous vided and smoked turkey, Dijon dressing, melting fresh mozzarella, and toasted ciabatta bun. There is not much else to talk about, just hurry up and try to make it. Read the rest of this entry »
MUSSELS
March 7th, 2012Start by finding the freshest mussels available. An open mussel that won’t close when touched should be discarded meaning it is dead. All it takes is one bad mussel in a bowl to destroy the experience of eating them. Mussels are cultivated all around the world, New Zealand greenlips, PEI’s, Hood Canals, etc. Find the mussels closest to you to use these two recipes with. As like most things in this world bacon seems to make things taste better. The first recipe has all the flavors that mussels love to bath themselves in. Garlic, rosemary, butter, smoky bacon, and lemon. Just make sure you have enough bread to sop up all the leftover juices. The second recipe has southeast flavors that go great with mussels. Instead of bread pour the left over broth over steamed jasmine rice. Read the rest of this entry »
