Sunday, July 31, 2011
French Inspired Short Ribs
Locques Restaurant in LA, CA. Featured on
"The Best thing I ever ate"
By all means, I am not a French cook, but I love some French dishes.
Not the heavy ones but many others.
I am really pickey about tourrines, however I had the yummiest Asparagus one in
Sta. Barbara I think.
So here I used nicely thick cut short ribs and,
a nice thick cut boneless short rib for pappa.
Seasoned with Kosher Salt/Pepper and Thyme
Seared in pan on each side and set aside on a dish for a bit.
Then I saute'd diced onion and leek and carrots, I used a small concentrate of Veal Stock, 1 teaspoon of Herbs de Provence, 4 cups of water, and 1 porcini mushrom stock cube followed by 1 bottle of Malbec, yes it is one I would drink, I let the alcohol burn off then added the meat back in and braised on low-medium for about 2 hours until the meat is tend keeping an eye on the meat and liqiud. The water shouldn't cover the meat but at about meat level.
After 1 hour has passed add 2 Tablespoons of some real good Balsamic vinegar and add to pot, let it cook for the remaning time.
I served with Saffron Brown Rice just enough saffron for color and a little something in the rice.
I served this also with Au'gratin potatoes and baked tomatoes with Panko and Gruyere'.
Posted by Haumea's Kanaka Kitchen at 7:15 PM
Tuesday, July 26, 2011
A recipe I saw on Cooking Channel TV website as I get their updates.
I altered the recipe a little enough for 1-2 people
3 Stale Krispy Kreme
Here I had 2 Lemon Creme it's a new donut there and 1 Chocolate Glaze
Cut up into pieces
I used a 4 x 4 Le Creuset Ramekin Dish
1 egg beated
1 cup whipping cream
1/2 half and half
1/2 zest of one lemon
Juice of 1/2 of a lemon
I did not use any additional sugar I mixed all the above into the donuts let it soak for 10-15 minutes
and bake 350 in water bath about 20-25 minutes until done
Miso Glazed Salmon
Inspired by Cheesecake Factory
Need some nice salmon filets (King Salmon preferred)
1/2 Cup Mirin (use the good stuff)
1/4 packed brown sugar
1 Tablespoon of dashi
1 Tablespoon of red miso
1 Tablespoon water
Stir up to mix and set aside
1 shallot finely minced
1/4 teaspoon crushed garlic
1/2 cup Butter cut into cubes and softened
2-3 Tablespoons Heavy Whipping Cream
1/2 Sake (I use Lychee or Fuji Apple Sake)
Saute' and sweat shallot and garlic don't let it color in a little olive oil or butter
add sake and reduce down halfway
slowly add in the butter and stir in to imulsify
add whipping cream and let thicken
Cool down a bit and then blend in a bullet type blender
Blanche some Sugar snap peas or Sugar Peas
Salt and pepper your filets, heat a fry pan medium heat let it get hot
sprinkle a little wondra skin side and season (do not wondra the flesh side)
add a little olive oil to pan and skin side down cook the filets ( 2 at a time don't put 3 unless you are using a wide pan) Press with the fish spatula so the skin will crisp
keep an eye on the filets should be 3-4 minutes then flip over and cook other side
with the flesh side down after the 3 minutes, put the miso glaze mixture into pan
let it cook a little longer until the glaze thickens you'll know
plate steamed rice on your plate
plate your salmon skin side down then drizzle the remaning glaze and
add spread of the sake butter and add peas to your plate.
Here I saute'd , Fava, Shitake and Baby Carrots
Sunday, July 24, 2011
We lodged and had dinner for Pappa's birthday at Chaminade Resort in Soquel.
For dinner I bought 2008 Special Select Cabernet Sauvigon
We took the Steam Engine train ride through the redwoods at Roaring Camp Railroad in Felton, Ca.
One of the Steam Engines arriving
We actually drank the whole bottle.
One of the Street Entertainers on Pacific Street in Sta. Cruz in the spring he had rainbow foam balls.
Our train en route to Bear Mountain
Our suite at Chaminade
Pappa's Filet dinner entree
Putting water into the engine of trian
Town Marshall's office......he was busy on his cell phone. Hahahaha
These trees were soooo tall
This was our train no.2
My dinner entree, wild salmon with vegetable and mashed potatoes
Posted by Haumea's Kanaka Kitchen at 2:47 PM
Dean and Deluca Cheese Display
Pappa's 1972 Sake at Morimoto Napa
I think that was my 7th visit
Hog Island Oyster Bar at Oxbow Market.
Sift Cupcakes at Dean and Deluca
At Hall Winery
Fine Candies at DeLuca
Frenchie's Tokyo Tea at Morimoto
My Hamachi Tartar! Morimoto and below Kakuni appetizer with congee
Kathryn Hall Exzellence Cabernet Sauvignon
Passion Fruit Marshmallows ~ Dean and Deluca
Looking up the light at Morimoto
I love Valrhona Chocolate
Passion Fruit Chocolates ~ Dean and Deluca
One of Napa's recently opened Restaurant in July 2011
The Kitchen Door
Wine Rack at Pico Pico
Posted by Haumea's Kanaka Kitchen at 2:12 PM