Lazaro Cooks

Creative Cooking Crew: May 13 - Skirt Steak & Shrimp Sandwich

2013-05-18T11:26:00.001-04:00

For this month the...

Is hosting a virtual picnic. Perfect for the incoming Memorial Day Weekend. So check back here next week for the link to our round-up, which will feature some creative ideas.

For this picnic I am bringing a loaded sandwich...

Breaded & Fried Shrimp
Grilled Skirt Steak
Mojo Compound Butter
Spring Greens
Chicken Wing Sauce
Cuban Roll

I decided to make the Mojo compound butter out of the same ingredients that went into the marinade for the skirt steak. This allowed me to keep that particular flavor profile prevalent within the sandwich.

Now the only question left was, Will it mix well with the Chicken Wing Sauce?

Yes, is the simple answer.

Enjoy...

Mojo Compound Butter

Unsalted Butter
Sea Salt
Onion Powder
Garlic Powder
Chopped Parsley
Chopped Oregano
Lime Zest

Chicken Wing Sauce

Unsalted Butter
Tabasco
Lime Juice
Lime Zest
Brown Sugar

My kind of picnic grub...

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew: April 13 B.L.T. Round-Up

2013-04-28T22:58:00.003-04:00

In April, the Creative Cooking Crew...

Took on our first Sandwich Challenge. Our theme was to create a unique sandwich built around three ingredients that started with the initials - B, L, T.

Now, Bacon, Lettuce, Tomato is the classic, but here we really pushed some limits. I hope you will find new inspiration from what these inventive cooks have dreamed up.

This fine group of cooks never cease to amaze. I applaud each and every one for their hard work, tenacity and willingness to think outside of the conventional box in the kitchen.

Enjoy...

Blueberries, Leek & Toscano
Shannon from Tri to Cook

Bangers, Lentil Mash & Tabasco Mayo
Angela from Spinach Tiger

Beet Greens, Lemon Aioli & Tuna
Christo from Chez What?

Beef, Lemon Aioli & Tomatillo Sauce
Erica from My Colombian Recipes

Basil, Lemon Chermoula & Tuna
Laura from La Diva Cucina

Lobster Sandwich a la Prunier
Deana from LostPastRemembered

Brie Brazil Ball, Lentil Loaf, Tapioca
Evelyne from Cheap Ethnic Eatz

Berries, Liver Mayo & Turkey
From The Home Skillet Team

Branzino, Lemony Lima Bean, Leek Salad & Tonnato Sauce
Joan from Foodalogue

Buttermilk Tahini Dressing, Lamb & Tabbouleh
Norma from Platanos, Mangoes & Me

Beef Tenderloin, Leek & Thyme
Maureen from Cuisine by Maureen

Swiss Chard Falafel Burger
Lori from Taste With The Eyes

Barbecue Chicken Sliders with Lime Turnip Slaw
Marisa from Cook's Book

Brie, Lingonberry, & Turkey
Victoria from Mission:Food

Bravas Sauce & Leek Tortilla Pinchos
Trix from Tasty Trix

Butter Lettuce, Lox & Tarragon Schmear Bagel
Fatih from An Edible Mosaic

Black Bean, Lobster Tail Meat & Taro
Hack from the Kitchen

B.L.T's will never be the same...=)

Check back next moth for another fun and tasty gathering of the Creative Cooking Crew.

Creative Cooking Crew: April 13, B.L.T.

2013-04-07T14:32:00.000-04:00

For this month the...

Is Sandwich Making...

Black Bean, Lobster & Taro

Our challenge was to create a new sandwich built around ingredients that start with the letters
B.L.T.

Now, the classic bacon, lettuce & tomato was out of the question. So, Laz decided on...

Black Bean
Lobster Tail Meat
Taro

This is a typical combination you would find on a plate, especially in Cuban cuisine, so I figured, if it works on a plate, it works on a sandwich.

Taro, a root veggie, closely resembles Boniato or Malanga, which is prevalent in Cuban food. What I did was grate it finely, then fry it in canola oil. This give the sandwich a wonderful crunch in every bite.

For the lobster, I decided to make a "Maine Lobster" style salad. This is the star of the show.

Black Bean puree give the sandwich a spreadable "sauce" packed with flavor.

Black Bean Puree

Canola oil
Diced Spanish onions
Diced red bell peppers
Diced leeks
White wine vinegar
Black beans
Veggie stock

Allow the puree to cool to room temperature before serving.

Lobster Tail Meat Salad

Cooked lobster tail meat - cut into chunks
Creme fraiche
Diced red pepper
Diced dill pickle
Meyer lemon juice
Himalayan pink sea salt

Allow the mixture to sit in the fridge for at least 1 hour, for the flavors to come together.

Taro

Taro - peeled & grated
Canola oil

The oil must be very hot for the taro to get real crispy. I cooked my taro at around 380 F.

Served on toasted multigrain bread.

All in all, this was a revelation of a sandwich. Loved it.

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew: March 2013

2013-03-24T22:31:00.000-04:00

Time for the...

To get going again.

This month our theme was to create an interesting dish using four ingredients front and center.

Bacon
Peanut Butter
Granny Smith Apple
Balsamic Vinegar

At least those are the ones I chose. Now what to do? Savory? Sure, right in my comfort zone, no problem.

Then I realized, dude, you never take the easy route. So dessert it became...=)

Now, what the hell dessert to make? Don't know how I got around to a brownie, but it ended up being a wise choice. Again, very odd for some at first. Ultimately, flavor won out for those lucky enough to eat TWO PANS worth...=)

The Frankencookie Brownie

By the way, my lovely wifey came up with that name. I kinda like it...=)

Constructing the brownie went as follows....

For the brownie mix...

LC fudge brownie mix (any fudge brownie mix will do)
Thick-cut oven-roasted BACON
Maytag blue cheese

As I have said before, blue cheese turbo boosts chocolate flavor, do not be afraid to mix them. Use lots of bacon here, you want that bacon goodness to come through.

For the chocolate chip cookie dough...

LC cookie dough (any cookie dough will do)
Milk chocolate chips
PEANUT BUTTER

One of the overriding flavors coming through at this point is NUTTINESS of the course. Between the Maytag blue cheese and the peanut butter.

Bake the brownie at 325 F for about 40 minutes. Allow to cool completely inside the pan on a wire rack.

For the chocolate glaze...

Bittersweet chocolate chopped
Unsalted butter
Bleu d'Auvergne

I don't remember when I first used BdA to make a chocolate glaze but it's my staple. Turns out exactly the way I need every time.

Once the chocolate glaze cools slightly, glaze the top of the brownie. I then allow the brownie to sit in the fridge for at least 90 minutes uncovered. At this point it is ready to serve.

ONE THING. You can microwave chocolate. But since my micro is only used for it's timer, I ALWAYS use a double-boiler for melting chocolate. Whichever method you use, burnt chocolate tastes like shit so please watch that chocolate.

This brownie is quite rich, so I knew my presentation needed some acid to cut through. Perfect use of the third required ingredient BALSAMIC VINEGAR. Reducing and intensifying BV has so many applications in the kitchen. Add it to your arsenal.

The last required ingredient APPLE.

Apple jelly joins the balsamic reduction on the plate. Then...

For the Granny Smith Apple Whipped Cream

Heavy Cream
Fresh Granny Smith Apple juice
Powdered sugar

When making whipped cream make sure the bowl and electric beater attachments are quite cold.

The more apple juice you use, the more apple flavor will come through.

Check out this month's round-up on Foodalogue this coming Wed. March 27, 2013.

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew Feb 13: Meat & Potatoes Round-Up

2013-02-26T23:06:00.001-05:00

This month the...

was to take the classic culinary combination of Meat & Potatoes, and rethink it.

Any cut of meat was in play, as was any variety of potato.

The spirit of this group remains the same, take our love of cooking and creative endeavor and apply it in the kitchen. Meat & Potatoes provided a wonderful canvas for these fine cooks to paint on.

Please enjoy these imaginative courses...

Handmade Gnocchi & Balsamic Braised Beef
Marisa from Cook's Book

Duck Fat Fries with Beef, Onion, & Beer Gravy
Jenn & Seth from Home Skillet

Shepherd's Pie Made Two Ways
Angela from Spinach Tiger

Pork & Potato Hash with Poached Egg
Laura from La Diva Cucina

Spring Lamb a la Broche aux Primeurs
Deana from LostPastRemembered

Causa Limena & Steak Tartare
Norma from Platanos, Mangoes & Me

Burger & Fries
Christo from ChezWhat?

Chipotle Sweet Potato & Ham Waffle with Egg
Joan from Foodalogue

Chorizo, Cheese & Potato Croquettes with Avocado Aioli
Erica from My Colombian Recipes

Meatloaf & Potato Pizza
Maureen from Cuisine by Maureen

Twice Baked Sw Potatoes
Shannon from Tri to Cook

Pan Fried Sweet Potato & Pork Dumplings
Victoria from Mission:Food

Bangers & Mash-Up
Trixie from Tasty Trix

Cured Pork with Caramelized Apple on a bead of Potato Paillasson
Evelyne from Cheap Ethnic Eatz

Filet Mignon Wrapped in Speck, Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio, Painted Bordelaise Reduction
Lori from Taste With The Eyes

Carne con Papas
Laz from Miami

You can follow our Creative Cooking Crew Board on Pinterest.

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew Feb 13: Meat & Potatoes

2013-02-17T22:41:00.001-05:00

Carne Con Papas

This month's theme for the...

Meat & Potatoes

Our challenge was to take the classic culinary combination and give it a different spin. Any cut of beef was in play, as well as any variety of potato.

I decided to rethink the classic Cuban dish: Carne con Papas. Which literally translates to meat and potatoes. My Grandmother taught me this dish when I was probably 10 years old.

The original dish is basically a stew of beef, tomatoes, & potatoes. I wanted to keep that element of the dish intact.

However, I did not want to stew the meat in with the potatoes.

So, I roasted off some beef neck bones and added them to the stew. That way the essence of Carne con Papas, is there in every bite. Without a doubt, the roasted beef neck bones gave me the desired effect I was looking for. Roast them at 390 F for 60 minutes.

Please get rid of the bones before service. They will run the dining expereince.

For textural contrast, I cubed NY strip, marinated in acid, and gave it a flash fry in duck fat. Sounds good don't it.

The potatoes used were organic Yukon Golds.

Now, here's a pictorial rundown of the components of the dish.

White Onion, Leeks, Jalapeno

Thin Sliced Garlic

Albarino Espanol

Peeled Organic Florida Plum Tomatoes

Oven Roasted Beef Neck Bones

Sage, Thyme, Nutmeg, Smoked Pimenton, Curry Powder, Rosemary

Cubed Grass-Fed Organic NY Strip Steak

Orange Juice, Lime Juice, Sea Salt & Cane Sugar

Serve with Jasmine Rice

That's it for now...till we exchange a few words again...Peace!

Blackened Pressed Tofu with Cannellini Bean Salad

2013-01-28T10:29:00.002-05:00

Blackened Pressed Tofu with Cannellini Bean Salad

Here's another dish from my Vegan/Vegetarian dinner party.

This one is vegetarian because I used mascarpone cheese on top of the blackened tofu for some added creaminess.

The key to this particular dish is to properly work with the tofu. Tofu is packed in water. Tofu is like a sponge. GET THE WATER OUT.

I used Wildwood Organic Firm Tofu.

I press my tofu for three hours to extract as much water as I can. A heavy bottom pan or large cast iron skillet can get the job done. So can a stock pot loaded with some canned food. The point is to get the water out.

Once the tofu is pressed, the cooking is pretty straightforward.

Pat dry with paper towels.
Season with your favorite blackening seasoning.
Heat canola oil in a cast iron skillet over medium-high heat.
When the pan is piping hot, sear the tofu on both sides.

Like I said before, I added a touch of softened mascarpone cheese for a touch of creaminess.

For the cannellini bean salad:

1 can of organic cannellini beans
1 Meyer lemon - juiced
yellow onion
jalapeno
flat leaf parsley
sea salt
black pepper
jalapeno sauce to taste
1/4 cup of jalapeno-infused olive oil

This is a no-cook preparation. Combine all ingredients in a glass bowl. Cover and allow the flavors to marry.

Another dish where no one was left saying, "Hey Laz, Where's the beef?"

That's

Creative Cooking Crew Jan 13: Vegan Challenge

2013-01-22T18:40:00.000-05:00

Spaghetti & "Meatballs"

Smoked Tempeh & Grain Meat Meatballs with Zucchini Spaghetti & Grain Meat Ragu

I am excited for this maiden voyage of the...

A group of talented cooks who will gather every month to create inspired dishes around central theme or ingredient.

Thanks to my cohost Joan Nova from Foodalogue. If you have not visited her site, I recommend you do so. She covers various topics ranging from food, to photography and travel.

Does vegetarian food have to be boring? Raw veg on a plate? A salad?

I don't think so. This isn't 1985.

Vegetarian can be sexy, fun, & beautiful. For far too long "chefs" have been taking the lazy way out cooking vegetarian. Luckily, these days there is a legion of talented cooks creating inspired and flavorful veggie dishes.

That's exactly what I tasked myself to do. I recently hosted a dinner party where I served 5 courses.

3 vegetarian
2 vegan

Here is one of the vegan dishes for this month's event.

I decided to play with the spaghetti & meatball concept.

The star of the dish are the "meatballs," made with a combination of...

and smoked on a hickory plank over cherry wood.

I do not like to use any fillers in my meatballs, so to make these I just...

Ground the grain meat sausage & tempeh
Season with sea salt & fresh marjoram
Form the "meatball"
Allow to sit covered for 24 hours in the fridge

To cook:

Cook in smoker on a hickory plank over cherry wood at about 300 F for 10 minutes.

The "meatballs" take on a nice browned color. Plus, the smoking imparts amazing aroma.

For the tomato ragu, I would normally use some kind of ground meat, probably lamb, but in this dish I used more Field Roast grain meat.

Organic Fire Roasted Whole Tomato
Leeks
Onion
Celery
Carrots
Toasted Fennel Seeds
The Vegan Vine Cabernet Sauvignon
Field Roast Grain Meat Italian Sausage - (Ground)

To cook...

Saute all diced veggies in olive oil.
Add the toasted fennel seeds
Add the grain meat
Deglaze with red wine
Add the tomatoes
Simmer for 3 hours
Add water as necessary

My last whimsical play on this dish was using thinly sliced zucchini to replace the "pasta"

This turned out to be a light, enjoyable dish.

No one missed the animal protien.

That's it for now...until we exchange a few words again...Peace!

5 Star Makeover Nov 12: Green Bean Casserole Round-Up

2012-11-30T07:17:00.003-05:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month the 5 Star Makeover Crew took on Green Bean Casserole. Perfect for Thanksgiving or the coming holiday season.

I know you'll find much inspiration amongst these amazing dishes. Serve them at your next dinner party and be the star of the show.

Thanks to my fellow group members for continuing to inspire, one dish at a time.

Enjoy Green Bean Casserole as never before...

Cheddar Cheese Soup with Haricot Verts, Mushrooms & Cronions
Trix from Tasty Trix

Green Bean Casserole Makeover
Erica from My Colombian Recipes

Retro Aspic Green Bean Casserole
Evelyne from Cheap Ethnic Eatz

Fresh Green Beans with Cranberries, Pecans & Gorgonzola Cheese
Jessica from Cajunlicious

Green Bean Quiche
Victoria from Mission:Food

Deconstructed Green Bean Casserole
Alisha from The Ardent Epicure

White Bean Casserole with Crunchy Onion Topping
Faith from An Edible Mosaic

Italian Green Beans & Porcini Mushrooms with Parmesan Bechamel and Fried Spaghetti
Joan from Foodalogue

Not Your Mama's String Bean Casserole!
Norma from Platanos, Mangoes & Me!

Stuffed Mushrooms "Green Bean Casserole Style"
Lori from Taste With The Eyes

Green Bean Poutine
Marisa from Cook's Book

Green Bean Tart
Angela from Spinach Tiger

Sustainable Catfish with Green Bean Three-Way & Porcini Mushroom Demi-Glace
Laz from Hialeah

5 Star Makeover November 12: Sustainable Catfish with a Green Bean Three-Way & Porcini Mushroom Demi-Glace

2012-11-28T23:43:00.000-05:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month our fearless group tackled that old time holiday classic, Green Bean Casserole.

Not exactly a classic in the LC home.

Green bean casserole?!
Don't cook it.
Never eaten it.

Spoke to some GBC experts. Where I found that it's well, a...casserole.

Not gonna make one of those.

So, I decided to take classic dish, blow it up, and create a new dish from the main parts.

Again, not gonna be a casserole.

Sustainable Catfish with a Green Bean Three-Way & Porcini Mushroom Demi-Glace

Green Bean Casserole is basically:

Green beans
Mushrooms
Chicken broth
Canned mushroom soup...yuck!
Some type of fried onion topping

In my version, I wanted to really show off the green bean which should be the star of the dish.

I served the beans three ways, with three different textures.

Whole - on the base of the course. Barely cooked in some brown butter. Actually almost raw.
Pureed - cooked in vegetable stock with thyme and bay leaf. Then pureed and strained. Served atop the fish.
Fried - this was meant to mimic the fried onion topping I saw. Green beans rolled in Italian bread crumbs and fried in umm....DUCK FAT. NICE!

For the mushroom component, I made a deep, rich porcini mushroom stock. Then reduced it to a glaze. Talk about potent mushroom flavor.

I also finished the dish with a swirl of porcini mushroom oil.

Why did I decide to use Catfish, you may ask...

It looked great at the market.
It's a wonderfully sustainable fish.
Tastes good.
I felt like using it.

Please check back here on this coming Friday. Where you will find the complete round-up of some tantalizing green bean casserole makeovers.

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover October 12: Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"

2012-10-24T13:19:00.002-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month our task was to create with Squash. Certainly the right time of the year. I chose to work with Spaghetti Squash.

For those who think ceviche this time a year is strange...I LIVE IN MIAMI.

It's always hot here.

Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"

Spaghetti Squash

Preheat oven to 375 F.
Cut squash in half
Scoop out seeds and scraggly bits.
Roast in oven, cut side down, for 1 hour.
Allow to cool enough to handle
Using a fork, scrape down the flesh of the squash
It will come off like strands of spaghetti

Lightly Season

Rice wine vinegar
Grated ginger
Pinch of Chinese five spice

Cover and fridge to cool.

Anjou Pear & Ponzu Shrimp Ceviche

1 lb shrimp peeled & deveined
1 cup ponzu sauce
1/4 cup pear nectar
Anjou pear - diced
Jalapeno - minced
Red grapes - sliced
Chives

Combine all ingredients in a glass bowl.
Mix well.
Cover with plastic wrap
Allow "cook" in the fridge for 35 minutes.

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover: A Journey Through Apples & Pork

2012-09-24T22:08:00.001-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month our challenge was to take the wonderfully versatile APPLE and make it shine. Right now apples are in season. No doubt a short trip through the blogosphere and you'll finds loads of apple dishes.

I am certain you will not find one like this...

Lawyer - Umm, wasn't your dish last month pork and apple?!

Kitchen Hack - Yes, it was actually.

Lawyer - Can't you be more creative? You are getting kind of predictable.

Kitchen Hack - Well, this one's a bit ambitious...

Lawyer - It's pork and apple again.

Kitchen Hack - (defeated) Yeah...

Luckily I found a group of distinguished guests to drop by and sample my creation. I also, for the first time, had a sous chef on this project, thanks a bunch Jax!

A Journey Through Apples & Pork

I had a few goals when conceptualizing this course...

Use multiple varieties of apple.
Use three different cuts of pork.
Blur the line between sweet & savory
Blur the line between entree & dessert.

Basically, I wanted my diners to be pleasantly surprised and hopefully a tad confused. Confusion in my kitchen is not a bad thing. People get bored easy. I challenge myself everyday to try and not let that creep in. I need and must have my kitchen continue to be a source of constant inspiration for me.

Component #1

Candied Pork Belly with Fuji Apple Cream Cheese Frosting

The inspiration for this was a candied apple but I did not want everyone to have to run to the dentist. So, instead of making a corn syrup based "candy caramel," I made a reduction of hard cider, fresh apple juice and Bacardi peach rum. Why the hell the peach rum? Simple, I ran out of fucking apple brandy. Sorry!

The cream cheese frosting allowed me to use the sweetness of my favorite apple, Mr. Fuji.

Cream cheese - softened
Butter - softened
Powdered sugar
Fuji apple puree

The cooking of the pork belly went as follows

Oven roast. ( By this time if you ask me how to roast the belly, you're an idiot. I've posted it 10 times)
Cool in fridge.
Portion out.
Make the apple reduction.
Quickly fry the belly, like 60 seconds, in a combo of pork fat & canola oil.
Coat the belly in apple reduction.
Allow to cool on a wire rack.

Component #2

Granny Smith Apple & Roast Pork Shoulder Bread Pudding with Smoked Bacon Crumb & Honeycrisp Apple Caramel

Somewhere in the dark, deep, twisted recesses of my mind, I've always wanted to add pork shoulder to a bread pudding. I loved the tart punch that the Granny Smith apple provided; just perfect.

You know this is way too much writing. My guess is that 99.999% of you are not reading here. Then people wonder why I can post recipes.

Bread used was Challah.
Granny Smith apples were first baked with pumpkin pie spice, then pureed.
Custard was eggs, heavy cream, almond extract & apple puree.
Pork shoulder was roasted in it's own juices for 10 hours at 200 F.
Bacon crumb was roasted bacon, cake flour, cane sugar, vanilla extract, & grapeseed oil.
Finish with a light caramel syrup made of reduced Honeycrisp juice, water, & sugar.
Light Drizzle of the syrup. Remember, no dentist.

Lawyer - I don't like pork in my bread pudding.

Kitchen Hack - I tried to be ironical?!

Lawyer - Can't you just make a simple bread pudding with apple?

Kitchen Hack - (defeated) Yeah...

Please check out all the fantastic apple creations my crew members will surly create. The round up will be on my partner Natasha's awesome site...5 Star Foodie Culinary Adventures

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover August 2012: Tea Party Round-Up

2012-08-31T07:30:00.000-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month we get together to makeover the traditional British Tea Party. The ladies really went all out and created a marvelous menu for what would be the quintessential Tea Party.

Please pull up a chair and enjoy these amazing ladies as they showcase their considerable talents.

Enjoy...

Tennessee Tea Cakes
Angela from Spinach Tiger

High Tea in a Cuban House
Bren from Flanboyant Eats

Tea & Sherry
Lori from Taste With the Eyes

Stilton & Cucumber Sandwiches
Debi from Table Talk

Salmon Roe & Creole Cream Cheese Tea Sandwiches
Jessica from Cajunlicious

Duo of Sweet & Savory Cheesecake
Joan from Foodalogue

Tea For Two
Norma from Platanos, Mangoes & Me!

Mini Victoria Sponges
Victoria from Mission:Food

Tea Cakes Fit for a Princess
Marisa from Cook's Book

Salmon Duo Napoleon with Creme Fraiche
Evelyne from Cheap Ethnic Eatz

Peach Cardamom Scones
The Incomparable 5 Star Foodie Jr.

Fried Cucumbers on Cardamom Madeleines with Creme Fraiche and Herring Roe
Natasha from 5 Star Foodie

Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread
Faith from An Edible Mosaic

Bakewell Tart Samosas and Sticky Toffee Pudding Purses
Maya from Foodiva's Kitchen

Curry Leaf Infused Lime Custard Tartlets
Trixie from Tasty Trix

Strawberry Basil Scones
Shannon from Tri to Cook

Pressed Crispy Pork Belly, Brie, Apple Jelly, Pickled Shallots & Apple Brandy Reduction
The Kitchen Hack

Claridges Tea Time & Strawberry Fraisiers
Deana from LostPastRemembered

Quinoa Olive Cake Cucumber Sandwiches with Cilantro Cream Cheese
Alisha from The Ardent Epicure

5 Star Makeover: Pressed Crispy Pork Belly, Brie, Apple Jelly, Pickled Shallots & Apple Brandy Reduction

2012-08-27T19:49:00.001-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

You are formally invited to a virtual British afternoon tea party...just stop.

The notion of me at a tea party conjures up a few things in the mind.

Uncivil
Improper
Bull in a China shop
WTF?!

Or as my eloquent wife put it...

Lawyer - Really?! Who would invite a blunt instrument like you to a Tea Party?

Precisely...

Lawyer - (laughing) Oh I'd pay to see you at one of those. What are you making chicken wings?!

Kitchen Hack - Chicken wings for a group of sophisticated ladies? Not very subtle.

Lawyer - (Quizzical look on face) Subtle?! You?!

Kitchen Hack - C'mon, it's a tea party.

Lawyer - What did you have in mind?

Kitchen Hack - Pork belly.

Lawyer - Ah yes, much more subtle.

Pressed Crispy Pork Belly, Brie, Apple Jelly, Pickled Shallots & Apple Brandy Reduction

In my world this is finger food.

One lovingly perfect bite.

Listen, nobody loves their pork belly more than the Brits, so this would be spot on with some afternoon tea. No?!

Pressed Crispy Pork Belly is star here. The cooking is quite easy...

Coat the pork belly in a mixture of equal parts, sea salt, cane sugar, & smoked paprika.
Cook the belly at 450 F for 30 minutes.
Baste with the rendered fat.
Cook the belly at 450 F for 30 minutes.
Reduce heat to 250 F.
Cook the belly for an additional 90 minutes.
Allow to cool to room temp.
Place the belly in a hotel pan.
Place a second hotel pan on top of the belly.
Add dried beans or cans to the second hotel pan to weight the belly down.
Fridge for 12 hours.

The bit with the hotel pans makes slicing the belly precisely much easier.

Reheat the belly at 425 F for 5 minutes before service.

Apple is carried throughout the dish to compliment the belly pork.

The construction of this course is as follows.

Toasted Italian bread on the base
Melted brie
Crispy pressed pork belly
Apple jelly
Sliced Fuji apple
Pickled shallots
Apple brandy reduction

Obviously I was going for a good balance of sweet, tart, & fat in this one bite.

My apple brandy reduction is easy to make and has many uses in the kitchen. Reduce together to desired consistency...

Apple juice
Calvados apple brandy
A dash of the pork belly rendered fat

If that does not get you excited, well, then there is just no pleasing you.

Please check back here this coming Friday, for the wonderful ladies of the 5 Star Makeover Group's proper British Tea Party creations.

Mine was not so proper or wonderful for that matter.

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover July 2012: Greek Meze Round-up

2012-07-27T08:38:00.000-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

Mediterranean Stuffed Mussels
Kelly from The Pink Apron

Pan Seared Ocean Perch with Greek Orzo & Red Pepper Lemon Emulsion
Kym from Free Spirit Eater

Mini Barley Flatbreads with Tomato Confit & Homemade Farmer's Cheese
Trixie from Tasty Trix

Mediterranean Eggplant Rolls
Priscilla from She's Cookin'

Gorgeous Greeks & Their Honey Glazed Shrimp
Deana from LostPastRemembered

Inside Out Melitzanes Imam Baildi - Eggplant, Sesame & Fig Stuffed In Tomato
Maya from Foodiva's Kitchen

Hickory Smoked Wagyu Meatballs with White Beans Two Ways
Laz from Miami

Greek-Style Pierogi
Natasha from 5 Star Foodie

Lamb Feta Party Bites
Angela from Spinach Tiger

Black Onyx Cocoa Ice Cream in Baklava Cups
Alisha from The Ardent Epicure

Loukanika - Greek Sausage with Orange Peel & Hint of Ouzo
Norma from Platanos, Mangoes & Me!

Souvlaki Cups with Horitaki Salsa & 3 Tzatziki Sauces
Joan from Foodalogue

Fried Feta Cheese with Fig & Brandy Jam
Marisa from Cook's Book

Shrimp Saganaki
Evelyne from Cheap Ethnic Eatz

Spanakopita Puffs
Faith from An Edible Mosaic

Hummus Trio: Spicy, Tomato Za'atar, Black Bean
Victoria from Mission:Food

Mediterranean Tomato Jam
Vicki from At Home with Vicki Bensinger

Vegan Tzatziki Sauce
Jessica from Cajunlicious

Grilled Salmon Dolmades, Pine Nut Lemon Sauce
Lori from Tastes With The Eyes

You have to agree...this collection of cooks is damn amazing!

5 Star Makeover: Hickory Smoked Wagyu Meatballs with White Beans Two Ways

2012-07-25T21:42:00.003-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month our challenge was...

Light Mediterranean dishes are wonderful in the summertime, Greek cuisine being one example. Pick a classic Greek Meze, such as hummus, or spanakopita, or dolmades, and make your own version of it. Or create your own unique meze infusing your culinary style with the classic Greek ingredients or flavors.

Oh joy...

Lawyer - "In the 12 years we've been together I've never seen you cook Greek food?"

Kitchen Hack - "Nope."

Lawyer - "In fact, I've never seen you eat Greek food."

Kitchen Hack - "Nope."

Lawyer - "So what the hell are you gonna do?"

Kitchen Hack - "I'll do what I always do."

Lawyer - "Make something up?"

Kitchen Hack - "Yup"

If you are looking for a classic Greek dish, well, wait for the round-up right here on Friday. I am sure my group members will dazzle you with some classic renditions.

I chose to work with two Greek Meze from our list...

Keftedakia (little meatballs)
Gigantes (white beans)

This dish is basically me playing with my food...

Hickory Smoked Wagyu Meatballs with White Beans Two Ways

The "Dots" are a balsamic reduction.

Hickory Smoked Wagyu Meatballs

Wagyu Beef Ribeye - (Expensive but worth it)
Coarse sea salt
Ground black pepper
Dried oregano
Coals
Hickory plank
Rice flour
Whole egg
Cuban cracker meal
Peanut oil

This is a "pure" meatball. No fillers. Salt is all the binding agent you need.

Cube the meat. Generously season with sea salt.
Cover and fridge for 2 hours.
Grind once - using the coarse grinding plate.
Season with black pepper and oregano.
Grind again - using the small fine grinding plate.
Shape into meatballs. Cover with plastic wrap. Put in freezer. 10 minutes.
Fire coals. Allow the coals to heat up and fire to die down.
Lay the meatballs on hickory plank. Put hickory plank over coals.

Lil' Smokey Doing Work!

Cover and smoke for 15 to 20 minutes.
Allow the meat to cool to room temp.
Cover and fridge overnight.
Remove the meatballs 20 minutes before frying to come to room temp.
Dip in flour, egg, and Cuban cracker meal.
Fry to golden brown.

In essence what you get is a fantastic hickory smoke aroma with a crunchy exterior for textural contrast.

White Bean Puree

Dry White Beans - (Rinsed, sorted & soaked overnight)
Chicken stock
Yellow onion
Yukon gold potato - (Peeled & cubed)
Star anise pods - 2
Cinnamon stick
Fresh oregano
Bay leaf
Sea salt
Ground white pepper

Cook together onions & potatoes. Give them a good sweat. No real color achieved.
Add the rest of the ingredients.
Cook until desired bean consistency is achieved.
Remove the star anise, cinnamon stick & bay leaf.
Strain and reserved some of the cooked white beans.
Check for seasoning.
Re-season with sea salt & white pepper if needed.
Puree until smooth.
Strain through a fine mesh strained.
Serve with a drizzle of good GREEK olive oil. C'mon I wanna be in theme!

White Bean Saute

Thick cut bacon - (Diced)
Leek - White & light green parts only - (Sliced, cleaned in water & dried)
Plum tomato - (Peeled, seeded & diced)
Reserved cooked white beans
Fresh oregano
White truffle oil

Saute bacon until brown and crisp. Remove from pan.
Saute leeks in the bacon fat.
Add the white beans.
Add the bacon.
Add the tomato.
Do not overcook.
Remove from the heat.
Add fresh oregano.
Season with salt & black pepper.
Serve with a generous drizzle of white truffle oil.

Now, I know 99.9% of you nice folks...do not read blog posts. Inevitable someone will leave me a comment saying that this is not a classic Greek dish.

Inevitably I will think you to be a douchebag.

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover: Chilled Aguacate Soup with Shrimp & Pancetta

2012-06-26T18:56:00.000-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

Back this month with our new 5 Star Makeover challenge. This month we were tasked with creating a sexy chilled soup, perfect for this scorching weather here in Miami.

The star of our soup is these babies, Florida Aguacate or Avocado for the English speaking folk.

Unless you've lived in Miami, you have no idea how popular these things become in the early spring/summer. Everyone and their grandmother has one of these trees in the backyard. So naturally...they gotta off-load them. Cool at first but too much of a good thing is well a bad thing. My kitchen is stocked, so they went in the pool.

LAWYER - "Hey make an avocado soup with watermelon."

LAZ - "Sounds disgusting."

LAWYER - "No would be good." scours through the google machine "look someone made something like that once."

LAZ - "Umm, alright but I have some shrimp in the fridge that I gotta use."

LAWYER - "Add them too."

LAZ - "This is starting to sounds like a monster mash-up of something diabolical."

LAWYER - "Well Mr. Chef...figure it out."

So, I decided to make a "sweet & sour" pillar for my avocado soup consisting of...

Diced watermelon at the base
A thin layer of cream cheese
Sweet Key West shrimp
A thin layer of guava jelly
Crispy pancetta
Fresh mint chiffonade

The cream cheese and guava jelly is an homage to a Cuban puffed pastry I've eaten all my life. The combo works, trust me.

All in all, it was a fun, refreshing, tasty concoction that I was happy to collaborate and enjoy with my favorite person in the world.

Finish the presentation with a light drizzle of walnut oil.

By the way, the red film you see on the right edge of the last photo is the watermelon juice starting to leech out into the soup.

I could have re-shot it but...who gives a fuck! We had to eat.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Tri to Cook

2012-06-17T00:36:00.000-04:00

This week I am glad to turn the floor over to another talented food blogger. I recently had the pleasure of finding the blog Tri to Cook written by the very talented Shannon. She joined our 5 Star Makeover Crew and has made a fabulous impression.

Her blog is well researched, written and photographed. Please do drop by and say hello to Shannon. You'll find another marvelous site to follow and make a new friend.

Enjoy...

Hi there! I'm Shannon, and I blog over at Tri to Cook. It's a pleasure to be guest posting here at Lazaro Cooks, as I have recently become quite the fan of Laz's complex flavor combinations and exquisite plating and presentation :)

Chocolate Chile Tart

In my little space of the interwebs, I post about my adventures in the kitchen (here's where the "Cook" comes into play) and swimming/biking/running (and here's the "Tri" part). I love to play around in the kitchen, baking and cooking my way through new ingredients and flavor combinations :)

Butternut Thyme Bars

Some of my favorite creations from the past few years have been Sweet Corn Ice Cream, Gingersnap Apple Pie w/Bacon Crisp, Chocolate Chile Tart, Butternut Thyme Bars, Cherry Pistachio Pesto, Sweet Basil Ice Cream (perfect with a tomato tart tatin!), White Chocolate Wasabi Truffles and even an Asian Sundae complete with Wasabi Ice Cream and Chocolate Soy Sauce!

White Chocolate Wasabi Truffles

As we step into summer here in New England, I'm getting extremely excited for the fruits and veggies that are about to come into season. It's hard for me to pick a favorite fruit or veggie, but it was easy to choose the recipe to share with you today-- Sweet & Savory Tomato Jam! I fell in love last year, and it's at the top of my list when tomatoes start ripening.

Whole Wheat Pita Bites topped with goat cheese and Sweet & Savory Tomato Jam

Tomato Jam
Yield: ~2c

Extremely versatile, try this jam with cheese and crackers, on sweet corn poundcake, in grilled cheese, on a savory cheesecake, even inside pop tarts!

You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market. I just used field tomatoes - which are pretty juicy and took awhile to cook down.

3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste

Combine all ingredients in a heavy sauce pan or stock pot. Heat over medium heat and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.

Transfer to sterilized glass jars and cool. Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.

What would you put your tomato jam on??

Guest Post Spotlight: Grilled Artichokes with Lime Aioli & Cotija Cheese

2012-06-07T14:50:00.000-04:00

Today I turn over the LC floor to the creative team of Jenn & Seth from Home Skillet. I have been a fan of this site for some time now. The recipes are always on point and the photography is first-rate. Today they spotlight a veg that is one of my favorites, the artichoke. Job well done indeed.

Drop by Home Skillet and check out their work. You will be glad you did.

Enjoy...

Hi, so we are Jenn and Seth from Home Skillet, and we are so excited to be guest posting for Lazaro. We are huge, huge fans of his site, his cooking style, plating, and presentation, and we’re honored to be included as a guest contributor to Lazaro Cooks.

We thought we would go ahead and celebrate one of our local, seasonal favorites by sharing this new recipe for Mexican-style grilled artichokes. This recipe combines three things that we absolutely love – grilling (I mean, how can you resist that siren song of smoke, charcoal, fire, and cast iron grates), artichokes (we have a doormat decorated with artichokes and an artichoke-shaped candle, just to give you an idea of the depths of our love for this vegetable), and dipping (we are obsessed with foods that involve dipping; it’s such an active, communal way to eat).

This artichoke recipe is inspired by a Mexican corn preparation from our favorite local taquería. After taking their corn off the grill, they like to brush on mayonnaise, cotija cheese and cayenne pepper. It makes for a creamy, salty, spicy treat. We’re taking this idea and running with it by making some homemade lime aioli, halving and grilling artichokes, and creating a dip-able mixture in the hollowed out center. Add the tangy sourness of lime juice, and the dish is taken to a new level. We recommend eating these from the outside in, as it will let you control the amount of topping per bite. Plus, one of our favorite things about cooking whole artichokes… eating the heart and stem after finishing all the leaves. No need to dip this part, as it will already be covered with the good stuff.

Grilled artichokes with lime aioli and cotija cheese

Ingredients
2 whole artichokes
½ cup canola oil
cayenne pepper, to taste
salt and pepper, to taste
1/3 cup crumbled cotija cheese
4-6 limes, cut into wedges
1 lemon, cut into wedges

Lime Aioli:
2 egg yolks
1 cup canola oil
2 garlic cloves, minced
¼ teaspoon lime zest
2 tablespoons lime juice
¼ teaspoon salt

Instructions
For the aioli:
We like to whisk mayonnaise by hand, though others find the food processor easier to use for this. To use this method, place the egg yolks in a small bowl, place a cup of oil next to you, and keep a tablespoon handy. Use a whisk to break up the egg yolks in the bowl. Add a tablespoon of oil. Whisk that into the egg yolks so the yolks absorb it. Then repeat. And repeat. Just be patient. It will probably take about 10 minutes to get through all the oil. Then stir in the garlic, lime zest, and lime juice. Refrigerate.

For the artichokes:
If using a charcoal grill, stack and light charcoal according to your favorite method. We like using a large chimney starter. The charcoal will be flaming and smoking for around 20-45 minutes, so we use this time to prepare the artichokes. To start, set a large pot of salted water on the stove to boil. Using kitchen shears, trim off pointy tips of artichoke leaves. Using a large, sharp knife, cut off the top ½-inch of the artichokes and the end of each stem. Carefully remove any small leaves attached directly to the stem. Wash artichokes thoroughly under cold water to clean them off, and dry with paper towel.

For this section, you will want to do one artichoke at a time. Take your big sharp knife, coat it with lemon juice from one of your lemon wedges, turn an artichoke upside down, so the stem is sticking up and slice it straight down in half. Immediately rub down all cut surfaces with lemon wedges to prevent discoloration. Take a serrated spoon, or regular spoon, and coat it with lemon juice. Take one artichoke half and scoop out the fuzzy choke in the center, as well as the inner, purple leaves. Make sure you get all of the fuzzy part out, and liberally rub down the top of the heart with lemon to prevent discoloration. I also try to cut any remaining prickly points off of the inner curled leaves to prevent poking the eater. Repeat for other halves.

Once water is boiling, place artichokes in, cut side down, and cover with a clean cheese cloth, dish cloth, or cloth napkin. This will soak up water and ensure the artichokes stay wet while cooking. Cover pot with lid and cook about 15 minutes. When they are ready, they should be just soft enough to push a fork into the inside of the stem, but no softer. Carefully remove artichokes and pace in a colander over sink to drain. If the charcoal still isn’t ready, pour cold water over the artichokes periodically to slow their cooking.

Once your grill is ready to use, brush the artichokes with canola oil, salt and pepper. Adjust heat to high (350-400°). If grill grates are cast iron, rub them down briefly using a few paper towels or a cheese cloth dipped in canola oil. Place artichokes on grates, cut side down, and close top. Once the insides are adequately charred 3-5 minutes, brush the leaves with a little more canola oil, turn over, and place on lower heat. Brush the inside of the stem and cut sides of leaves with a bit of canola. The open part of the artichoke should look a lot like a bowl. Inside, place a layer of cotija cheese, cayenne pepper, a spoonful of lime aioli, and another layer of cotija and cayenne. Adjust amounts to task. Cover and let warm up for another 3-5 minutes before serving. After serving, remove leaves from the outside and scoop dip from the center. Once all the leaves are gone, eat the heart and stem, the best part!

Please drop by Home Skillet and check out their fantastic site.

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover Restaurant Wars Round-Up

2012-06-01T19:44:00.003-04:00

This month on 5 Star Makeover Cooking Group we decided to do something different. We thought it would be cool to take our group of amazing cooks and pair them up in groups of 3 to create individual restaurant concepts.

As with everything in life, there were some bumps in the road, disappointments, trial and tribulations.

Luckily some of us were able to persevere and create truly wonderful food. It's awe-inspiring what in most cases are total strangers, binding together for a common case and flexing their creative muscles. They created...

Unique concepts
Menus
Banners
Courses

Please drop my fantastic co-host Natasha's site and check out fabulous restaurant concepts that I would gladly pay money to eat at.

5 Star Makeover Restaurant Wars Round-Up

That's it for now...till we exchange a few words again...Peace!

Le Morel: Morel Ice Cream Sandwich

2012-05-29T09:00:00.000-04:00

Welcome to Le Morel

An exquisite dining expereince showcasing the luxurious Morel Mushrooms. This is quite the posh...i.e expensive item to work with. However prized the world over by chefs.

Our meal gets off to a spectacular start with a Morel Raviolo En Broth by our talented Chef Joan.

The Main Attraction is a tremendous Chard Wrapped Veal Involtini with Morels, Eggs, & Cheese by our crafty Chef Jessica.

As the pastry cook of our fine establishment, I was tasked with making a Morel dessert for you to enjoy. I thought this would be perfect for our current hot, more like scorching Miami weather.

Morel Mushroom Ice Cream? What?! Yeah, exactly what I said.

Ice Cream Base

Whole Milk
Morel Mushrooms
Smoked Bacon
Skim Milk Powder
Egg Yolks
Cane Sugar

There are a few keys in my mind to really making this work...

Clean and scrub the fresh morel mushrooms well.
Roast the morel mushrooms in the oven to intensify flavor.
Render most of the fat from the bacon.
Keep the bacon to a minimum. It should be an accent, not an overpowering force.
Allow the mushroom and bacon to infuse the milk for at least 24 hours.

This ice cream was made with solid carbon dioxide or Dry Ice. Dry Ice is colder, (-194 F) than any domestic ice maker can dream of getting. It is safe to eat. I use it all the time when making ice cream, sorbet, granitas, etc. There are some things to keep in mind when working with dry ice.

Do not allow it to touch your skin, it will burn.
Has a very short shelf life.
Use it pretty soon after purchase.
Keep in a foam cooler.
It will eventually evaporate.
Break into very small pellets before service. Big chunks of dry ice in the ice cream will burn the mouth.

Prepare your Dry Ice concoction at the table. It's always great theater for your guests.

Chocolate Chili Cookies

This cookie dough was made with 2 different chocolates...

Semi-sweet
Chocolate chili

Lindt makes a fabulous dark chocolate infused with premium chilies. In my opinion it gave this unusual dessert another surprise layer of flavor.

Finish the course with candied almonds and a rich chocolate sauce. I wanted to carry through this dessert a few notes of...

Sweet
Savory
Nuttiness

According to our diners...mission accomplished.

Morel Mushroom Ice Cream Sandwich

Morel Mushroom Ice Cream, Chocolate Chili Cookies, & Candied Almonds

Please do drop by and check out the rest of my team...

I cannot thank them enough for their hard work, classiness, sense of responsibility and overall easy to work with.

Two of the best food bloggers around.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: The Black Course

2012-05-22T17:04:00.001-04:00

Today I welcome one of the two best cooks I have encountered online. Lori from Taste With The Eyes is an amazing talent.

Her technique is flawless.
Her eye for plating is truly inspiring.
Her use of seasonal ingredients is always on point.
Her flavor profiles are complex, creative, and harmonious.

Anything else?!

Yeah...her blog layout is bright and easy to read, the writing is concise and the photography is magnificent. A professional food blog all the way.

However, my personal preference when reading a food blog is focusing on the actual plate of food. Which has always been my problem with Pretentious Buzz, a site I know Lori likes, that particular site celebrates more photography than food.

When I read, Taste with The Eyes, I get to know a cook to respect.

Enjoy...

I'm thrilled to have the honor of writing a Guest Post for my Floridian blog friend Laz! He is an audacious cook, bold & fearless, and his super-creative plating skills are second to none. Reading his blog is never dull...my post would have to include meat, and heat, and a twist of some sort. I knew since conception that this edgy black course was the one to share on Lazaro Cooks!

the black course: negra modelo beer braised beef short rib with chile de arbol wrapped in a grape leaf with oaxacan black mole sauce black mission figs, shiitake mushrooms crispy grape leaf chip, sesame ash, black sesame seed, cacao nibs

Of the seven courses we served at our fundraiser dinner, the black course is my creative favorite. I looked to Mexican cuisine experts - Chefs Rick Bayless, Patricia Quintana, and Javier Plascencia for inspiration. I learned about making sesame ash while Guest-Chef-for-the Day at Moto Restaurant in Chicago last January and had been wanting to try Chef Homaro Cantu's modernist technique in a dish ever since. What appears to be ash is black sesame seed oil converted into a powder. It serves visual interest as well as a flavor complement to the sesame seed in the mole.

Rick Bayless' Beer Braised Short Ribs with Arbol Chile and Shiitake recipe was our guide for cooking the bone-in organic beef short ribs. The March 2012 issue of Sunset magazine showcased a Short Rib Wrapped in Fig Leaf recipe by Javier Plascencia of Tijuana, whom I had the pleasure of meeting at the Top Chef Korean Food Challenge in 2011. Sunset's recipe uses store-bought mole which we did try, but were not completely satisfied, so we turned to Patricia Quintana's indispensable classic cookbook The Taste of Mexico for help with the Oaxacan Black Mole.

Plascencia's fig leaf wrap, while edible, is typically only used to encase foods. We replaced the fig leaf with the more tender, fragrant grape leaf and served a crisp grape leaf chip with the dish. Bitter cacao nibs and sweet black mission figs add contrasting textures and play on the flavors in the Oaxacan mole.

Oaxacan Black Mole with Black Mission Figs

Three days before the party I woke up very early, excited to make mole. Called the Bestway Supermercado, "¿A qué hora abren?" "A las siete." Great, I was there at 7 with this shopping list in hand:

1 sweet roll (pan dulce)
3 oz. raw almonds, skinned
3 oz. raw peanuts
4 oz. sesame seeds
2 plantains
2 white onions
10 garlic cloves
10 chiles chihuacles
4 chiles chipotles
10 black chiles pasillas
1 t. dried anise seed (anis grano)
2 T. whole allspice (pimienta dulce)
1 t. black peppercorns (pimienta entera)
4 plum tomatoes
4 tortillas
2 qt. chicken broth
4 oz. Mexican chocolate (containing cinnamon)
black mission figs

Chef Quintana uses lard in her recipe. I replaced lard with vegetable oil. First the sweet roll is fried in oil then set aside. In the same pan, the almonds, peanuts and sesame seeds are toasted in a bit of oil. Next the plantain is fried. These are all put into a food processor and blended with enough chicken stock to blend smoothly.

Whole allspice, anise, and black peppercorns are toasted separately then ground in a spice mill. Add the spices to the plantain mixture, then set aside.

Meanwhile, sliced onions and tomatoes are drizzled with oil, salt & pepper, roasted at 425°F until half-way charred. Garlic cloves are then added later so as not to burn. Continue to cook until the onions are nicely charred.

Dried chiles are rinsed twice in water. Since they are sun-dried on the ground, they are dusty and dirty. The chiles are then de-stemmed and seeded (OK to leave a few seeds behind).

The chiles are the roasted briefly, taking care not to burn. They will puff and reconstitute slightly. The chiles are then placed in a large bowl and covered with hot water. After 20 minutes the chile-water is drained and reserved. Blend the chiles and onion mixture in a food processor.

Char tortillas over an open flame. Add the tortillas to the chile mixture with enough of the chile-water to blend smoothly.

Place a bit more oil in a heavy saucepan and add the plantain mixture and fry over low heat until the fat rises to the surface. Stir in the chile mixture. Continue to cook, stirring constantly. Add chocolate and salt to taste. Add chicken broth to achieve the correct consistency. Lastly, add black mission figs. Let cool and refrigerate until ready to re-heat.

Braised Short Ribs with Arbol Chiles & Shiitakes

We cooked the short ribs the night before the party. And made enough extra for our dinner that night, served with rice and beans. The fundraiser dinner had 16 guests, so all these recipes make enough for 16+. This is now our favorite short rib recipe. Here's why:

16 arbol chiles
16+ pieces bone-in organic beef short ribs, seasoned with salt and pepper
2 white onions, sliced
32+ shiitake caps, whole and de-stemmed
4 c. negra modelo beer
4 c. beef broth
2 heads garlic, cut in half across the center
fresh thyme springs
2 cans fire roasted dice tomatoes in juice

Break the chiles in half, removing the stems. Shake out the seeds. Sauté in hot olive oil until the chiles are dark brown and aromatic. Remove chiles, leaving oil in the pan to brown the meat.

Brown the meat on all sides, taking care not to crowd. We use 3 pans to brown the meat. Remove ribs to a rimmed baking sheet.

Divide the onion and add it to the three oven-proof pots or Dutch ovens. Cook onion until golden, then add the shiitake. Cook for a few more minutes, then add beer and broth.

Add garlic, thyme, and toasted arbol chiles plus salt and pepper.

Nestle the ribs along with their juices into the braising liquid. Cover and cook in a 325°F oven for approx. 2 1/2 hours until the ribs are fork tender. Remove garlic and thyme. Let cool then refrigerate over night.

Grape Leaf Chips

Grape Leaf Chips are surprisingly good! Fan of dolmades will love these crispy flavorful "chips." Brined grape leaves are drained and rinsed, then patted dry. Lay the leaves in a single layer on a baking sheet. Brush both sides with olive oil, making sure to completely cover the leaf with a very light film of oil. Bake at 425°F for only 2 to 3 minutes until the leaves become crispy. Sprinkle lightly with fine sea salt.

Sesame Ash

150 g roasted black sesame seed
75 g grapeseed oil
50 g toasted sesame oil

Roasted black sesame seeds are placed in a blender with the oil and a pinch of salt then pureed to make a black oil. Tapioca maltodextrin is mixed by hand with the black oil until a powder is formed. For finer ash, press the mixture through a sieve.

The Black Course Compostion

Remove bone and excess fat from the short ribs. Let the meat come to room temperature. Drain, rinse, and pat dry the brined grape leaves. Overlap two or three leaves on a work surface. Place the meat and two shiitake caps in the middle of the leaves. Wrap the leaves into a bundle.

Place the bundles seam-side-down in a baking dish. Add a splash of beef broth to the dish. Brush leaves with olive oil. Bake at 325°F until the meat is heated through. Meanwhile, re-heat the mole sauce on the stovetop, stirring occasionally. When ready to serve, remove figs from the mole and slice lengthwise.

Place a grape leaf chip in the center of the plate. Place the hot short rib bundle on top of the chip, seam-side-up. Open the bundle and ladle mole over the meat. Surround the grape leaf with figs, sesame ash, cacao nibs, and black sesame seeds.

This organic meat is super-tender, while the grape leaf - crisp, the mole - complex and spicy, the figs - sweet, the cacao nibs - slightly bitter and mildly chocolate-y, the sesame ash - simultaneously tasty and curious...Our guests were delighted, I hope you are too. Thanks for the invitation Laz!

Please stop by Taste With The Eyes you will not regret it.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Spring Greens Stir Fry

2012-05-15T13:48:00.003-04:00

For those of you who read this space and are fans of my work, I suggest you connect with me on facebook. I am infinitely more active there, always posting new dishes and spotlighting some of my favorite cooks.

Lazaro Cooks Facebook

Today I am honored to turn the floor over to one of my favorite cooks, Alisha from The Ardent Epicure. It is a fantastic blog. I've been reading this blog for years.

Alisha does magic with veggies. I've dubbed her "The Veggie Queen." Her recipes are eclectic and expertly put together while the photography is always top notch.

Please do drop by The Ardent Epicure. You will find a wonderful food blog to follow and make a very sweet new friend.

Thanks to my good friend for sharing her marvelous talent here with us.

Enjoy...

Hello to all of the Lazaro Cooks readers, my name is Alisha (aka Magic of Spice). I am the co-author of The Ardent Epicure which I write with my son Adam (aka Truffle Shuffle).

I am very pleased and honored to be invited back to share with you all here by my amazing friend Lazaro. Lazaro’s skill and creativity in the world of food is not only unquestionable, but undeniable. So my friend Laz, again I thank you for not only the invitation, but always your friendship…

Spring Greens Stir-Fry

Today I would like to share with you a simple stir-fry that has a few twists and turns. Basically it has pretty much everything I got my hands on during a trip to the local farmers’ market, then a few goodies that needed to be put to use.

The farmers’ market trips that I make…well quite frequently, sometimes inspire an entire meal. But then like most of you probably, I already have several ingredients hanging around in the fridge wondering just when they will get their turn to shine.

Aside from the eclectic mix of veggies here, I went with more of a Mediterranean style of seasonings. So in essence, this will work with just about anything you have available.

Heirloom Organic Carrots and Purple Asparagus

Above we have our Chrysanthemum Greens…have you ever tried these beauties? They also go by the names shingiku or tong hao. They have just a hint of anise and mustard and work beautifully in any method you would prepare other greens.

The image below is our Kohlrabi-Italian turnip and Baby Bok Choy. Both of these greens have edible leaves as well as bodies. The Kohlrab has a similar texture and flavor profile of broccoli stems.

In this image above the beautiful leafy creatures are known as Tatsoi or Spoon Mustard. The name Spoon Mustard was given as these lovelies have a mild mustard flavor. The stalks are crunchy and do wonderfully as a raw snack with more mature Tatsoi, and both the leaves as well as stalks are wonderful raw or just slightly wilted in a stir-fry or sauté.

Then there are our Collard Greens, similar to kale in nutritional benefits but with a milder flavor.

And finally these Mizuna Greens, they have pointy green leaves and have a similar flavor to that of arugula, although slightly less peppery. I find them to be not only a tasty, but attractive addition to salads as well.

What you will need:

For the wild mushroom broth

4-5 ounces dried mushrooms

1/4th cup plus 2 tablespoons boiling water

For the stir-fry

2 tablespoons avocado oil, halved

3 cloves garlic, finely chopped

1 teaspoon raw sugar

1/4 cup wild mushroom broth

1/4th teaspoon cumin

1/4th teaspoon cardamom

½ teaspoon sea salt

1 stem of fresh savory leaves only

1 stem of fresh thyme leaves only

1 teaspoon red pepper flakes

4 baby bok choy, quartered

6 young carrots, quartered then halved, leaves reserved

1 kohlrabi, cut into bite sized pieces, leaves reserved

1 small bunch baby asparagus, trimmed

4 ounces crimini mushrooms

8-10 ounces mixed greens

Let’s get cooking:

For the mushroom broth

Begin by placing your dried mushroom in a bowl of cup, add boiling water and cover. Steep for 5-10 minutes of so, or until you have a fragrant broth.

For the stir-fry

In the meantime, pep all of your vegetable and set aside, placing your greens together and your kohlrabi and carrots together, leaving your mushrooms and baby bok choy separate.

Now prepare your herbs and spices (except sugar), then toss them briefly setting aside in a small bowl.

Heat your wok on a high flame until hot, add half of the avocado oil until very hot. Add sugar and then quickly add the baby bok choy. Caramelize, turning occasionally until browned on all sides, about 5 minutes.

Remove pan from heat and set aside.

Return pan to heat and add remaining oil. Add garlic while continuously moving around the pan until fragrant and slightly translucent, about 1 minute.

Quickly add carrots and kohlrabi, toss a bit until they just start to get a hint of brown. Add the asparagus and continute to toss for another 1-2 minutes. Add mushrooms continuing for another minute.

Now add your mushroom broth and herb/seasonings. Continuing to cook on high heat until most of the liquid is absorbed and vegetables are tender but firm.

Now add greens and toss a few moments until wilted…Serve immediately
Serves 4-6

Enjoy~
Alisha~Magic of Spice

Please stop by The Ardent Epicure and follow one of the best blogs on the net.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Broccoli Rabe with Beans & Sausage

2012-04-24T08:42:00.001-04:00

Today I am stoked to present the second member of our team, Joan from Foodalogue. I am telling you between Joan, Jessica and myself; we are gonna make morel mushrooms look good!

I was fortunate enough to meet Joan recently. She's classy, engaging and truly knowledgeable about food. This is clearly evident in one of her recent offerings..

Salmon and White Asparagus Soup with Caviar Floating Island

Her photography is second to none. If you appreciate off the charts good photography then this is certainly the site for you. Joan loves to travel and shares all of her interesting excursions.

All in all, Foodalogue is one of the best and well-rounded food blogs I have encountered.

Enjoy...

Broccoli Rabe with Beans & Sausage

Guest posting is a natural phase of food blogging because that's what the community is all about ... sharing.

It's an honor to be asked to imprint your work on someone's blog because it's their way of saying "I like what you do and I'd like to introduce my readers to you." By accepting the offer, it's your way of saying "ditto, right back at ya".

Laz and I have a little bit of history. I've followed his blog for a while now and then about 3 months ago I became a member of the 5 Star Culinary Makeover Cooking Group which he co-hosts ... then, we recently met in person for a 3-hour fab tasting lunch in Miami ... and, now, we're collaborating as teammates for our next cooking club challenge. But, it's hush-hush and I can't tell you anything about that ... yet.

When I visit Laz's blog, I laugh at his irreverent bad boy language and admire his sophisticated (even delicate) artistic plating. So when he asked me to guest post, I knew I wanted to try to do something 'al estilo Lazaro'. I hope he likes this.

This dish has been a standard in Italian kitchens for a very long time. When served at home, the broccoli rabe (rapini), white beans and sausage are usually served tossed together in a bowl - or heaped on a large serving platter - and served family style. But, I thought Laz would prefer this presentation.

Also, our friend, Laz, is not a big fan of techy menu templates. Like me, he favors telling readers the ingredients and cooking technique, leaving quantities and spices to individual tastes.

So, once again, al estilo Lazaro, here's the recipe:

• White beans slow braised in chicken broth with garlic, olive oil, a small chunk of Parmigiano Reggiano, rosemary and grape tomatoes.
• Rapini wilted in chicken broth; then drained and sauteed with garlic, olive oil and red chili flakes. Squeeze of fresh lemon to finish.
• Sausage roasted in high heat oven with drizzle of balsamic glaze. Cut on angle.
• Finish with a fresh grating of Parmigiano Reggiano and a drizzle of extra virgin olive oil.

Note to Laz: Still not as refined as your presentations, but a step up from dumping in a bowl. :) I do need a lesson, however, in olive oil plate spotting!

That's it for now...till we exchange a few words again...Peace!

Olive Oil Poached Barramundi with Insalata Caprese & Balsamic Reduction

2012-04-19T11:20:00.000-04:00

Here's a simple Sunday lunch that was a big hit at the crib this weekend...

Barramundi is a wonderfully sustainable fish. Farm raised in the United States and Australia in fully recirculating systems. The flesh of the fish is thick and meaty. I was able to purchase some through my business, however U.S. farm raised Barramundi is readily available on the net. Find a reputable supplier and have at it.

I decided to use a two-step procedure to cook the fish. Here's my method...

Preheat oven to 190 F.
Remove the fish from the fridge.
Lightly season with sea salt and allow to sit on a rack to come to room temp.
In a rectangular baking dish, add enough olive oil to completely cover the pieces of fish (without actually adding the fish at this point), 4 springs thyme, 2 bay leafs, and a few black peppercorns.
Transfer dish to oven for 30 minutes. This allows the flavors to meld with the oil.
Remove dish from oven.
Add the pieces of fish.
Poach fish for 25 minutes.
Remove the fish from the oven to a wire rack. Allow excess oil to run off.
Heat equal parts clarified butter and blended oil in a cast iron skillet over medium-high heat.
QUICKLY SEAR THE SKINNED SIDE OF THE FISH.

This cooking method produces textural contrast...

Tender moist interior.
Crusty exterior.

Best of both worlds.

I served the fish with a simple salad of diced plum tomato, fresh mozzarella, fresh basil & a balsamic reduction.

NOTE: When reducing anything, it's better to go low and slow. Take your time, be patient, reducing at a low temperature takes time but you'll be rewarded with the final product. Try and reduce something faster at a high temp and you run the risk of burning it.

Trust me, it happens much faster than you think and once it burns, it's fucked!

That's it for now...till we exchange a few words again...Peace!