Speaking of Food: A Chef's Blog

noreply@blogger.com (Chef Joe) — Thu, 05 May 2016 23:17:00 +0000

It's that time of year.......

Maryland Watermen are smiling
Soft Shell Crabs are Here!

Typical Soft Shell Serving

Soft shell crabs usually start showing up in the Chesapeake Bay during the first full moon in May. This year, the crabs were impatient and the season has begun a couple of weeks early.

In this post we'll discuss a little of the history of this seasonal treasure, how to properly clean a soft shell crab and a delicious recipe for Crispy Soft Shell Crab with Tabasco Mash Remoulade.

As I mentioned earlier, the season usually begin with the first full moon in May. That's when the water temperature is hot enough for the crabs to "sluff" or shed their outer shell. For commercial purposes, this has to be done in a controlled environment. Crabs with soft shells are very vulnerable to prey.

Several weeks prior to this, watermen set their traps for crabs, return to the dock and place the crabs in special holding tanks. As the crabs shed their shells, they are move to a separate tank where they are held before being shipped to market. It's a painstaking process that requires a lot of babysitting.

Or you can do it like I did when I was a kid. Grab your crab net, an old pair of tennis shoes and walk the shallow grass flats in the Chesapeake hoping to stir one up! I must say, I was pretty successful. Enjoy the crabs!

Caio,
Chef Joe

First Step in Cleaning

Cleaning the crabs are pretty easy. First, using a sharp knife, remove the face of the crab. Remember to fold the claws and legs under the crab so they don't get accidentally cut off.

Second Step

Next, turn the crab over and remove the apron. By the way, a narrow apron indicates a male crab and a wide apron indicates a female.

Last Step

Next, lift each tip of the tip shell and remove the lungs. The lungs are nicknamed "devil's fingers". It's a wives tale that if you eat them you will have stomach trouble. None the less, don't take a chance, remove them!

Now your crabs are ready for your favorite cooking method. My two favorite are sautéed and fried.

Crispy Soft Shell Crab

Serves 4

Seasoned Flour:

2 cups All Purpose Flour
2 Tablespoons Old Bay Seafood Seasoning

4 each Soft Shell Crabs, cleaned
as needed Seasoned Flour

3 Eggs, beaten with 1 Tbl. of milk

Vegetable Oil

4 slices Vine Ripe Tomato, 3/8" thick

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

4 cups Baby Greens

4 Tbl. Remoulade Sauce

In a heavy gauge skillet with tall sides, heat vegetable oil over medium high heat. The oil should be roughly 1" deep. Check temperature with a thermometer. Ideally, we're looking for 350 degrees. Adjust the heat as necessary. Dredge the crabs in seasoned flour. Shake off any excess flour. Dip the crabs in beaten eggs and allow excess to drain off. Return the crabs to the seasoned flour and coat completely.

Fry the crabs top shell down until golden and crisp, approximately 2-3 minutes. Carefully turn the crabs and cook an additional 2-3 minutes. Remove them to a paper towel lined plate to absorb excess grease.

Rub tomato slices with olive oil and season with salt and pepper. Grill on a charcoal grill for 1 minute on each side

In a small mixing bowl, lightly toss the greens with olive oil and a pinch of salt and pepper.

To plate:

Place the tomato slice in the center of the plate and a small mound of dressed greens above it. Place a dollop of Remoulade sauce to the right of the tomato and drag with the back of a spoon to make a decorative swoosh. Place the crab on top of the tomato and serve immediately.

For quick links to this blog, "LIKE" us on Facebook Landry's Seafood

facebook.com/#!/LandrysSeafood and on

our Muer Facebook pages at:

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facebook.com/BigFishDearborn

Big Fish Princeton, NJ -

facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI -

facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI-

facebook.com/GandyDancer

Grand Concourse, PA -

facebook.com/GrandConcourse

Gandy Saloon, Pittsburg, PA

facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI -

facebook.com/Meriwethers

River Crab, St Clair, MI -

facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Fri, 22 Apr 2016 18:17:00 +0000

King of Comfort Foods.......

Fried Chicken

There's a resurgence in the restaurant scene and that is comfort foods. The kinds of foods that make you feel good and remind you of sitting at Mom's kitchen table. Whether it be Meatloaf, Pot Pie or Chicken Fried Steak, all these dishes give us a certain amount of warmth and happiness.

Arguably for me, the king of comfort foods is fried chicken. You will

Cocoa Cola Fried Chicken

see more and more different fried chicken dishes on restaurant menus this year. For example, KFC just released their Memphis Fried Chicken with spicy pepper glaze. On other menus I have seen such samples as Sweet Tea Fried Chicken with honey and lemon. My favorite comes from a micro regional cuisine in Alabama.

The dish..... Cocoa Cola Fried Chicken. Chicken that is marinated in a cocoa cola brine, then dredged in spices and fried using a flavorful batter and seasoned flour. The end result is a piece of chicken that is unique in flavor, very juicy and suitable as a stand alone entree, salad or sandwich. Here's my rendition of Cocoa Cola Fried Chicken. Whip up some potato salad and Cole slaw and let the comfort begin! Oh, and don't forget the pickles. I hope you enjoy it.

Caio,

Chef Joe

Cocoa Cola Fried Chicken

Cocoa Cola Brined Chicken:

8 each Boneless, Skinless Chicken Breast,

lightly pounded to 1/4" thickness

5 cups Cocoa Cola

1 Tablespoon Kosher Salt

8 sprigs Fresh Thyme

5 cloves garlic, mashed with the side of a chef's knife

4 teaspoons Hot Sauce, I recommend Cajun Chef

1 teaspoon Cayenne Pepper

Directions : Combine all ingredients in a large mixing bowl. Mix well until the salt has dissolved. Reserve

Fried Chicken Spice:

3 teaspoons Kosher Salt

2 teaspoons Smoked Paprika

1 teaspoon Cayenne Pepper

1 1/2 teaspoons Rubbed Sage

1/2 teaspoon Dried Rosemary

1 teaspoon Onion Powder
1 teaspoon Garlic Powder

Fried Chicken Batter:

2 cups All Purpose Flour

3 teaspoons Baking Powder

3 teaspoons Salt

2 teaspoons Black Pepper

1 1/2 teaspoons Cayenne Pepper

1 1/2 teaspoons Onion Powder

1/2 cup Vegetable Oil

1 each Egg

2 1/2 cups Water

Directions: in a large mixing bowl, combine the flour, baking powder, salt and spices; blend well. In a separate bowl, mix together the oil, egg and water. Slowly add the wet ingredients to the dry ingredients while mixing with a wire whip. Continue mixing until a smooth batter is achieved. Reserve

Seasoned Flour:

2 cups All Purpose Flour

1 tablespoon Fried Chicken Spice

Directions: combine flour and spice in a mixing bowl and blend well. Reserve

To Prepare:

1) Place the chicken breast in the brine and cover with plastic wrap. Place the bowl in the refrigerator and allow the chicken to marinate for 8 hours.

2) Remove the chicken from the brine and pat dry with a clean a

paper towel.

3) Lay the chicken on a parchment lined sheet tray. Season both

sides of the chicken liberally with the chicken spice. Cover with

plastic wrap and place in the refrigerator for 2 hours

4) In a large cast iron skillet, pour vegetable oil 1/3 of the way up

the side of the skillet. Place over medium high heat and heat

oil to 350 degrees.

5) Working in batches, dredge the chicken breast in seasoned flour.

Dip in the chicken batter and allow excess to drain off. Return to

the seasoned flour and coat completely. Gently place into the

heated oil and cook for 6 minutes, turning occasionally. Remove

the chicken to a paper towel lined plate to absorb excess oil.

Cocoa Cola Fried Chicken Salad

Cocoa Cola Chicken Sandwich

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Mon, 18 Jan 2016 17:11:00 +0000

Introducing..........Veg-centric

In studying food trends for 2016, I came across an interesting notion that I feel will be an exciting change to the dining scene.

The trend is called veg-centric. The principle behind the movement is that vegetables will play a more prominent role on restaurant menus. I'm not talking about vegetarian cuisine, it's more about vegetables being presented in interesting ways. No longer will vegetables be an afterthought or simply a side dish to an entree. They will become the star of the plate with an equal role to the proteins with which they are served.

In preparation for our spring menu, we developed a few dishes that illustrate this trend.

Crab Remoulade and garnishes

Hawaiian Poke

This is Avocado Marble. It's a mixture of ripe Hass avocados, green onions, cilantro, fresh lime juice, extra virgin Olive oil, kosher salt and black pepper. The mixture is vacuum sealed, partially frozen, the neatly cut and plated. It can be garnished with a variety of ingredients. On the left, the marble is topped with Crab Remoulade and garnishes with gaufrette potatoes. On the right, the marble is plated with Hawaiian Poke. Raw, sushi grade tuna marinated in soy, sesame oil, spices and chiles. It's garnished with wonton crisps.

Here's a quick tutorial on how to make avocado marble. Give it a try and have fun with the garnishes. Hope you enjoy it!

Ciao,

Chef Joe

P.S. - Look for these dishes at one of our restaurants in the near future.

Avocado Marble

4 each Ripe Avocado, peeled, seed removed, diced 1/4"

1 cup Green Onion, sliced 1/4"

1 cup Fresh Cilantro, rough chopped

1/4 cup Fresh Lime Juice

1/4 cup Extra Virgin Olive Oil

Kosher Salt and Black Pepper to taste

1) Combine all ingredients in a stainless mixing bowl and fold with a spatula until evenly combined.

2) Place the mixture in a heavy gauge 11" x 7" plastic bag.

3) Wipe the opening of the bag with a clean towel.

4) Vacuum seal the bag following the manufactures instructions.

5) Using a flat sheet tray, press down on the marble to create a smooth even surface. Place in the freezer for about and hour.

6) Using a sharp knife, remove the edges of the bag, peel off the top of the bag and cut into desired shape.

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Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Thu, 15 Oct 2015 17:09:00 +0000

'Tis the Season

Today is October 15th and one of my favorite days of the year. It's opening day of the Florida Stone Crab season. The weather has been really nice here and the water temperature is warm so we're not expecting a banner start to the season.

I wrote this post a while back and thought I would share it again. It's a little long but offers some fun facts and insight as to how this resource had become a multi million dollar industry. Enjoy the season and eat some crab!

Ciao,

Chef Joe

‘Tis the season………
Stone Crab season, that is.

Stone Crab Claws

Being a long time Florida resident, I would be remiss if I didn’t pay tribute to the beautiful resource that has just become available. In this post we will explore the history and lore of Stone Crabs, some fun facts and my absolute favorite way to serve them.

Now for a bit of history…………..

I’d like to introduce you to the “Everglades icon”, Loren G. “Totch” Brown. Totch was born on March 12, 1920. He lived his entire life in the area known as the Ten Thousand Islands. Totch survived off what the Everglades had to offer as a commercial fisherman and gator hunter.

On a spring day in the late 1930’s Totch had an epiphany. Tired of having his fishing nets tangled and ruined by these numerous, strange looking crabs, he decided to keep one. He cooked it, ate it, and a new commercial industry was born.

He quickly met with his uncle, “Dollar” Bill. In a matter of minutes, they devised a plan. The two worked diligently and quickly built several hundred wooden crab traps. They set out on the water and their first haul resulted in many large burlap sacks full of crabs.

“Dollar” Bill loaded the sacks into his truck and headed east. His destination: a lunch counter in Miami Beach. He met with the owner, a gentleman named Joe Weiss. Mr. Weiss purchased the crabs for forty cents a pound and put them on his menu. That restaurant today is known as Joe’s Stone Crab.

Some fun facts about Stone Crabs……..

• Stone Crabs have two distinctly different claws. A large one known as the crusher claw and a smaller one known as the pincer claw. The crusher claw is the only one allowed to legally be harvested.

• Legal minimum size for a claw is 2 ½” in length, measured from the first joint. The smallest legal claw weighs about 2 ½ ounces. The largest claw harvested on record weighed 25 pounds.

• Once the claw is removed, the crab is returned to the water. It will grow a new legal size claw in approximately 12 to 14 months.

• Claws are cooked as quickly as possible (many times right on the boat). This prevents the meat from sticking to the shell. Another reason for the meat sticking to the shell is improper freezing of the claw. Keep that in mind the next time you buy claws for the local supermarket.

How to crack a Stone Crab Claw:

1. Hold the claw in the palm of your hand. Using the back of a pasta spoon, sharply hit the center of the claw. This will cause the shell to crack. Remember, we are cracking claws not smashing them. Turn the claw over and repeat.

2. Now, rotate the claw in the palm of you hand so as the first and second knuckle drape over your index finger. Again with the back of the spoon, crack the first and second knuckle (of the crab………).

The best way to serve these beauties is a simple as possible. I prefer ice cold cracked claws served in a platter over crushed ice that is garnished with a few strands of blanched seaweed. The sauce of choice and tradition is mustard sauce. Here’s a recipe for mustard sauce that was made famous by Joe’s Stone Crab.

Mustard Sauce Yields: 4 ¾ cups

Mayonnaise 3 cups

Dijon Mustard 1 ¾ cups

English Dry Mustard 1 Tbl.

Fresh Lemon Juice 2 Tbl.

In a small mixing bowl, combine the dry mustard and lemon juice; blend with a wire whip until smooth. Cover the bowl with plastic wrap and allow the mustard to “bloom” for 20 minutes. Add the Dijon mustard and mayonnaise and again, blend well with a wire whip. Store refrigerated until ready for use.

The season only last until may 15^th so get crackin’. Let me know how they come out.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Mon, 05 Oct 2015 13:51:00 +0000

The Flavors of Fall

Now that fall is upon as and the weather begins to cool, thoughts turn to the comfort foods of slow braised meats and hearty stews.

At Landry's Seafood we are celebrating the season with just such dishes. One dish is quickly becoming our guest's favorite, our Bayou Fisherman's Stew. It's a tomato based seafood stew that takes on a flavor of the Gulf coast.

The ingredients include many items indigenous to the area and the method of preparation is similar in the way that gumbo is prepared. I hope you enjoy the stew, I'm certain it's just what the doctor ordered on a chilly fall evening.

Bayou Fisherman's Stew

Ciao,

Chef Joe

Bayou Fisherman's Stew

2 Tbl. Extra Virgin Olive Oil

1/2 lb. Andouille Sausage, half moon bias cut 1/4" thick

1/4 cup Flour

1 Tbl. Minced Garlic

1/2 each Yellow Onion, diced 1/4"

1 each Red Pepper, diced 1/4"

1 each Green Pepper, diced 1/4"

1 1/4 tsp. Blackening Spice

1 tsp. Dried Basil Leaves

1/2 tsp. Dried Oregano

1 cup Shrimp Stock (can substitute bottled clam juice)

1 can San Marzano Tomatoes with Juice, hand torn into 1" pieces

1/2 cup White Wine

1/2 tsp. Kosher Salt

Freshly Ground Black Pepper

24 Black Mussels, cleaned

1 lb. Firm Flesh White Fish (such as Mahi Mahi), cut into 1 1/2" pieces

12 Large Scallops

12 Large Shrimp

1/4 lb. Crawfish Tails

1 Tbl. butter

Steamed White Rice

Crusty French Bread

1) In a medium sauce pan, heat the olive oil over medium heat. Add the andouille and cook until the sausage has rendered its fat, approx. 4 minutes.

2) Add the flour and stir well to make a roux. Add the garlic and vegetables and stir well. Cook for approx. 3-4 minutes, stirring occasionally.

3) Add the spices, stir well and cook for one minute.

4) Add the tomatoes with juice, wine, and stock. Stir well until smooth in consistency. Season with salt and pepper. Turn the heat to low and simmer for 20 minuets while covered.

5) Add the mussels to the stew and cook for 4-5 minutes. When the mussels begin to open, add the remaining seafood, stir well, cover and cook until the seafood is cooked through and firm to the touch, approx. 5-6 minutes. Add the butter and stir until completely melted.

6) Divide the stew and seafood between 4 large soup bowls. Serve with steamed white rice and crusty French bread for dipping. Garnish with chopped chives.

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Wed, 02 Sep 2015 17:59:00 +0000

It's not just Lobster, it's Florida Spiny Lobster

The season is here!

Florida Spiny Lobster

The Florida Spiny Lobster season opened two weeks ago and the initial catches have been tremendous. I was lucky enough to be in the Florida Keys last weekend and probably/did consumed my body weight in lobster. In this post, we'll take a look at this treasure from the sea and some of my favorite ways to prepare them.

The Florida Spiny Lobster (also called Caribbean Spiny Lobster) season runs from mid August to the end of March. They are found in reefs in the coastal waters of the Atlantic, Gulf of Mexico and the Caribbean. The commercial harvest averages about 6 million pounds with an annual value of over 20 million dollars. Measured in dollars, the spiny lobster fishery is the largest commercial fishery in Florida. Because of the warmth and salinity of the waters where they are found, they differ from a hard shell North Atlantic lobster. The meat is somewhat firmer and the flavor is slightly saltier.

Spiny lobsters are mostly nocturnal for safety reasons. At night they feed on crabs and shrimp and during the day, the hide in crevasses in reefs for protection.

Tickle Stick

When diving for spiny lobsters, you carry what's called a "tickle stick". You locate a lobster hiding in a hole then use this stick to tickle its under side, causing it to swim right out of the hole. The stick also has markings on it used to measure the body of the lobster. From the front of the shell to just above the tail the section must be 3" in length for the lobster to be legally harvested.

My favorite way to prepare spiny lobster is either roasting or grilling. Baste the lobster meat with this recipe below and be generous. The

Half Split Lobster

extra fat will keep the lobster moist, tender and flavorful.

If you're roasting a half split lobster, you can stuff the body cavity with your favorite crab stuffing.

Garlic & Parsley Butter Sauce

1/2 cup Unsalted Butter, melted

5 cloves Garlic, minced

1/2 Lemon, juiced

2 Tbl. Extra Virgin Olive Oil

2 Tbl. Flat leaf or Italian Parsley, chopped

Sea Salt to taste

In a small sauce pan, heat the butter over medium heat. Add the chopped garlic and cook while stirring, until golden in color. Remove from the heat and immediately add the lemon juice and chopped parsley. Season the taste with good sea salt and enjoy!

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Thu, 25 Jun 2015 20:03:00 +0000

Summer is here!

Time to visit your local Farmer's Market

The "farm to table" movement is not a fade. It's a principle that is here to stay and for good reason.

At Landry's, we buy and use local ingredients whenever possible. The produce at your local farmer's market are more often higher in quality than those found at a grocery store. Most commercially harvested produce is picked under ripe. This is to allow for the time it takes to transport it to its final destination. In short, it ripens in transit. Conversely, produce at you local farmer's market is ripened on the vine because it doesn't travel long distances. It develops a fuller, more mature flavor.

Here's an example. Ever wonder why that slice of pineapple tasted so good while you where vacationing in Hawaii. Pineapples intended for local Hawaiian markets are allowed to ripen in the field. Those intended for the continental US are picked green and ripen in a cargo ship on their long journey across the Pacific.

At your local market right now you'll find wonderful tomatoes, squash, asparagus, melons and so much more. Take advantage of this wonderful resource while it's in the peak of the season. Below is a recipe for a nice refreshing salad that showcases some of these seasonal offerings. I hope you enjoy it!

Ciao,

Chef Joe

Rustic Caprese

Heirloom Tomato & Buratta Salad with Pickled Melon

Serves 4

2 each Heirloom Tomatoes

12 oz. Buratta Cheese or Fresh Mozzarella, hand torn into 2" pieces

8 slices Pickled Melon (recipe below)

8 slices Crusty French Bread

8 each Large Basil Leaves, hand torn

Extra Virgin Olive Oil

Good Sea Salt

Fresh Ground Black Pepper

1. Core the tomatoes and cut each tomato in half. Cut each half into 4 rustic shaped pieces. Arrange 4 pieces on tomato on the left side of each plate.

2. Arrange 4 pieces of cheese between the tomato pieces.

3. Cut each melon slice in half. Arrange 4 pieces of melon on the right side of the plate.

4. Drizzle Extra Virgin Olive Oil over the tomatoes and cheese.

5. Evenly sprinkle the torn Basil leaves over the salad.

Sprinkle the salad with sea salt and freshly ground black pepper. Garnish each plate with a couple of slices of crusty French bread.

Pickled Melon

1/2 half Honeydew Melon, rind off, seeded, sliced 1/4" thick

1/4 cup Apple Cider Vinegar

1 tsp Kosher Salt

1/2 tsp Ground Black Pepper

1/2 tsp Water

Directions:

Combine the vinegar, salt, pepper and water in a mixing bowl and blend with a wire whip to dissolve salt. Pour into a shallow baking dish and add the melon slices. Urn to evenly coat with liquid, then cover with plastic wrap and allow to marinate in the refrigerator for 2 hours before use.

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Mon, 22 Sep 2014 14:29:00 +0000

That wine was made where?

Introducing Brengman Brothers Winery

Brengman Brothers
Winery

I am now a believer! All great domestic wines aren't made on the west coast. On a recent trip to Traverse City, Michigan, I had a chance to visit the Brengman Brothers winery. Having lived in the Napa valley for several years, I was a bit of a California wine snob. The operative word here is was.

Robert Brengman, one of the Winery owners was a gracious host. He and winemaker, Nathanael Rose, took me into the aging room for a private barrel sampling. It was a memorable experience. I once thought that Michigan only produced Rieslings and Gewurtztraminer, but that myth has been dispelled. What I tasted was a variety of wines including some of the best Pinot Noir and Chardonnay that I've had. After speaking with Nate, I was educated on the Michigan growing region. Nearby Lake Michigan protects the area from some of the harshest winter weather. In fact, the growing season in their area is actually longer than the famed Napa valley.

The Aging Room

Brengman Brothers produces several different labels. The Brengman Brothers label is a line of high quality Estate grown wines. Try The Artist Series Pinot Noir and Barrel Fermented Chardonnay. The Block 65 Blend is a melange of Pinot Gris, Viognier and Sauvignon Blanc. A very clean and crisp wine with hints of Ginger and cinnamon. The Runaway Hen label serves up several wines for everyday drinking. The White Table Wine and Late Harvest Riesling are my favorite.

The tasting room is open daily from 11:00 am to 7:00 pm. Stop by and try some wine. You'll be glad you did!

The Brengman Brothers

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Wed, 28 May 2014 16:24:00 +0000

The King is here!

It's mid-May and the small town of Cordova, Alaska

Cordova, Alaska

is buzzing. You see, this is the launching point for many of the areas commercial fisherman in search of the lucrative Copper River King Salmon. The opening of the season was on May 15th and the first commercial fishing session was limited to 12 hours. Needless to say, fishing was less than spectacular. However, conditions have improved and we are starting to see more and more Kings make their way to fine restaurants and retailers.

Copper River

Copper River is a world renown fishery. It's treasure being King and Sockeye salmon. These are some of the first wild river fish caught and if you ever had the pleasure, you can definitely taste the difference. Here's why, the fish are returning to the river where their life began, only to spawn and start the circle of life again. The laborious journey requires great strength. Prior to making the trip, the salmon go on an intense feeding frenzy. As a result, the fat content in the fish is tremendously high. And.....fat means flavor!

That being said, my preference in preparing Copper River

King Salmon

Kings is to keep it simple. The fish has such a wonderful flavor, it would be a crime to cover it up. One of my favorites is Cedar Planked Salmon. It's very easy to cook and the smokiness from the cedar plank is a wonderful addition to the flavor of the salmon. Cedar planks can be found in various cooking stores or on line. Here's my recipe for Cedar Planked Salmon. Get some King salmon while you can, the season doesn't last very long!

Ciao,

Chef Joe

Cedar Planked Salmon

Serves 2

2 ea. King Salmon portions, skin off, 6-7 oz. each

1/4 tsp. Kosher Salt

1/8 tsp. Fresh Ground Pepper

1/2 cup Tarragon Mustard Butter (recipe follows)

1 ea. Small Zucchini, cut into 1/2" planks

1 ea. Small Yellow Squash, cut into 1/2" planks

6 ea. New Potatoes, quartered

2 ea. Cedar Planks, soaked in cold water for a minimum of 2 hours

As needed Extra Virgin Olive Oil, Kosher Salt, Ground Black Pepper

1) Prepare your charcoal grill with medium high hot coals

2) Lightly rub the salmon portions with olive oil and season both sides with the first quantity of salt and ground black pepper. Reserve

3) Place the new potatoes in a small mixing bowl. Sprinkle with olive oil kosher salt, black pepper and fresh thyme leaves. Toss well and arrange on the outer edges of the heat grill.

4) Place the seasoned salmon on the cedar planks and place the planks in the center of the grill.

5) Place the squash and zucchini in the mixing bowl used the season the potatoes. As like the potatoes, toss with olive oil, salt, black pepper and thyme. Arrange the vegetables on the grill around the Salmon.

6) Brush the salmon with the softened tarragon Mustard butter. Turn the vegetables and potatoes over, close the lid of the grill and cook (with vents half open) for 6 minutes. Open the lid of the grill, baste the salmon again and cook until the fish is firm to the touch, approx. 3-4 minutes.

7) Arrange the vegetables and potatoes around the edge of two dinner plates. Place one Cedar plank salmon on each plate and brush one final time with the butter.

Tarragon Mustard Butter

1 stick Unsalted Butter, softened at room temperature

1/4 tsp. Kosher Salt

Pinch Ground Black Pepper

2 Tbl. Dijon Mustard

1 Tbl. Fresh Tarragon Leaves, rough chopped

Combine all ingredient in a small mixing bowl and blend well.

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noreply@blogger.com (Chef Joe) — Wed, 30 Apr 2014 16:16:00 +0000

Summer Screams of......... Strawberries!

I don't know about you, but when Summer comes I get excited about the foods of that season. One of my favorites..... Strawberries!

Peppered Shrimp & Balsamic Strawberries

I've loved strawberries since I was a child. I remember growing up in Maryland, Mom would take us to the farm where we could pick our own strawberries. You can imagine how that went (one for the basket...one for me, repeat!).

When you go to check out with the farmer, he would weight your basket and you pay by the pound. When I approach with my basket and badly stained cheeks, he promptly put me on the scale! A day I'll never forget!

When one thinks of strawberries, thoughts generally end up in desserts, smoothies and drinks. But there's more to them than that. Here's an interesting appetizer, Peppered Shrimp & Balsamic Strawberries. The spiciness of the pepper combined with the acidity of balsamic vinegar and sweetness of the berries create an interesting flavor experience.

Enjoy the season!

Ciao, Chef Joe

Peppered Shrimp & Balsamic Strawberries

Serves 2

10 ea. Large Shrimp, peeled, deviend, tail on

1/2 tsp. Fresh Ground Black Pepper

1/4 tsp. Kosher Salt

8 ea. Strawberries, hulled and halved lengthwise

1 Tbl. Extra Virgin Olive Oil

2 Tbl. Balsamic Syrup

2 Tbl. Unsalted Butter

1/4 tsp. Fresh Tarragon Leaves, rough chopped

Fresh Tarragon Sprigs for garnish

4 cups Steamed Popcorn Rice* (follow preparation instructions on the package)

1) Liberally season the shrimp on both side with ground black pepper and kosher salt.

2) In a large sauté pan, heat the olive oil over high heat. Add the shrimp and season one side for approximately 1 minute. Turn the shrimp over and lower the heat to medium. Add the strawberries and cook, stirring occasionally, until the shrimp are opaque and firm to the touch, approximately 2 minutes.

3) Turn the heat off and add the balsamic syrup, butter and tarragon. Gently stir until the butter has melted and all ingredients are combined.

To Serve:

Divide the Popcorn rice between two plates. Arrange the coated shrimp and strawberries over the rice and garnish with a sprig of fresh tarragon.

*	Popcorn rice is a variety of rice found in southern Louisiana. It's a kissing cousin to Jasmine rice and when cooked has a nutty aroma. If you can't find Popcorn rice, Jasmine rice is a great substitute.

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noreply@blogger.com (Chef Joe) — Sun, 13 Oct 2013 16:02:00 +0000

I wrote this article several years ago on the history and fun facts on Stone Crabs. I thought it only fitting to re-post it on the eve of the opening of Stone Crab season in Florida. Enjoy the article and more importantly, enjoy Stone Crabs while you can!

Ciao,

Chef Joe

‘Tis the season………
Stone Crab season, that is.

Stone Crab Claws

Now for a bit of history…………..

Some fun facts about Stone Crabs……..

• Legal minimum size for a claw is 2 ½” in length, measured from the first joint. The smallest legal claw weighs about 2 ½ ounces. The largest claw harvested on record weighed 25 pounds.

• Once the claw is removed, the crab is returned to the water. It will grow a new legal size claw in approximately 12 to 14 months.

How to crack a Stone Crab Claw:

Mustard Sauce Yields: 4 ¾ cups

Mayonnaise 3 cups

Dijon Mustard 1 ¾ cups

English Dry Mustard 1 Tbl.

Fresh Lemon Juice 2 Tbl.

The season only last until may 15^th so get crackin’. Let me know how they come out.

Ciao,

Chef Joe

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Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Sun, 29 Sep 2013 19:21:00 +0000

A Culinary Diamond in the Rough..... Austin, TX

People often ask my opinion on what's the best food cities in the U.S. First thoughts are of New York, LA, Chicago and New Orleans. I now have a new name to add to that list.

Last weekend, my fiancé and I decided to run away for a day or two. Now, Landry's corporate head quarters is located in Houston. For years, my coworkers have been telling me to go to Austin, TX. That's where we went and boy, am I ever glad.

Our morning started at a really neat spot called Easy Tiger. It's a combination of an artisan bakery and a beer garden.....how can you go wrong. The pastries are sinful, the coffee great too. Try it again in the afternoon for a great selection of micro brews and a freshly baked pretzel with house beer cheese sauce.

By now, it's approaching 11:00 am and on the weekends that only means one thing in Austin.... time to get in line for BBQ.

Franklin's BBQ has set the goal standard for pit masters. Testimony to that is, if your not in line by 8:30 am you are not guaranteed to get fed. The hours are proudly displayed as 11:00 'til sold out. We drove by and decided not to join the line (which looked more like a tail gate party).

Instead, we took a very short drive to another icon, John Meuller's Meat Company.

John Meuller's pickup line

Located on Sixth Street this corner lot consists of a large screen porch with two mammoth barrel smokers, a trailer with two windows (one to order, one to pay), a larger tent with picnic tables and of course, a small stage for the band. More on the band later.

John Meuller's Meat Company

When we arrive, the line was not bad, about 40 people deep. As we stood waiting our turn, a man walked up with an arm full of ice cold Lone Star beers. He handed each of us one. Being a rookie, I turned to my neighbor and asked what's up. He's response, "that's John and Texas hospitality". Meuller's doesn't have a liquor license but that doesn't say the owner can give you a beer and thank you for standing in the hot sun for his BBQ. As I approached the window, my mind was made up. I ordered the brisket (both lean & fatty cuts), baby back ribs, sausage and potato salad.

Meuller"s Rib Plate

The brisket was everything I dreamt of. Smokey, slight spice from the outstanding dry rub and fork tender. Depending on where you slice the brisket, your selection can be lean or fatty. My preference is the f fatty cut because of its richness..... but get a little of both so you can compare.

The ribs were outstanding with a nice crust and perfect seasoning. Once cut into, they were juicy as can be. All meats are sold by the pound so you can mix and match as you please.

Now, back to the band. I was surprised to see that we were going to enjoy a little live music with lunch. Again being a rookie, I turned to my neighbor and said what's up with that. His response, "Welcome to the Live Music Capital of the World". It appears that almost every bar and food venue offers live music. An added bonus to an unforgettable lunch!

After a short rest and a swim back at the hotel, it was off to dinner. This time, on the recommendation of a dear friend and fellow foodie, were off to Lucy's Fried Chicken.

Lucy's Restaurant

And the star of the show...... you guessed it,

Lucy's Fried Chicken

Fried Deviled Eggs

fried chicken. Perfectly seasoned and with just the right amount of breading, the chicken was fried golden, juicy and delicious. There were several interesting side dishes that we chose. Grilled Smashed Potatoes, Baked Mac 'n Cheese and Grilled Corn on the Cob were great items to round out the meal. The best surprise for me was our appetizer. Fried Deviled Eggs with Chicken Cracklin' Aioli. Not exactly sanctioned by the American Heart Association but boy was it good!

Give Austin a try. It's not just another college town, it's quickly becoming a culinary Mecca.

Ciao,
Chef Joe

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Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Sun, 31 Mar 2013 11:34:00 +0000

It's that time of year..........
Alaskan Halibut is here!

Spring has sprung and thoughts in the Pacific Northwest turn to halibut

Fishing has begun in this lucrative resource and soon fish lovers from around the world will

Alaskan Halibut

again indulge in a true seafood delicacy.

In this article I'll give you some fun facts (or "Fin-facts" as we call them in the restaurant) about halibut. Finally, we'll finish up with a great recipe that's sure to be a hit at home.

Two-man fishing boat

Commercial fishing for halibut began back in the late 19th century. Large steam vessels would make their way to the fishing grounds, off load small, two man boats and fishing was laboriously done by hand. A lot has changed since then due to the competitiveness of the fisherman.

Today, small more agile boats are used, often carrying a crew of 4-5 anglers. These boats set out "strings" or long cables of line containing hundreds of baited hooks. The strings are allowed to "soak" or sit in the water for anywhere from 2 to 20 hours before they are hydraulically retrieved. Each strings catch can be worth tens of thousands of dollars.

Small Fishing Boat

In the late 1990's, this valuable resource became well managed. Today, halibut season is not dictated by a calendar, it is defined by the total pounds caught.

Two Halibut Fishermen

Each fishing permit is allotted a specific number of pounds and when those pounds have been caught, your season is over. In 2013, the total quota for the entire season is 23,000 million pounds. Sounds like a lot but its much less than allowed in years past.

Halibut are know as flatfish and similar in nature to flounder. The are the largest of the flatfish and thought to be at the top of their food chain with only sea lions and orcas as their predators. They grow to an average size of 25-30 pounds with the largest fish on record tipping the scales at a whopping 763 ponds.

They are born with one eye on each side of its head. Then at six months, the begin to change. The top side of the fish darkens in color and the bottom side becomes snowy white. This is excellent camouflage for the fish. In addition, both eyes are now located on the top side of the fish and it begins to swim sideways through the water.

The meat of Alaskan Halibut is snow white in color. If your local fish counter is selling you halibut that has a slight yellow tinge, chances are it is from the North Atlantic

Halibut White Meat

and not of the same quality at Alaskan. The taste is sweet and clean and the texture is firm. It is ideal for sautéing, baking, broiling and grilling. About the only thing it's not good for is smoking because of it's low fat content.

Here's a recipe I really enjoy with halibut. The subtle saltiness of the glaze pairs well with the natural sweetness of the fish. The title "Lacquered" refers to the sheen of the fish after the glaze has been applied

Enjoy the recipe and celebrate the season. Alaskan Halibut is here!

Ciao,

Chef Joe

Lacquered Alaskan

Yields 4 servings

4 portions Alaskan Halibut, 6-7 oz. each,skinless

Pinch kosher salt and fresh ground pepper

1 Tbl. Extra virgin olive oil

1/2 cup Soy Ginger Glaze (recipe follows)

4 Tbl. Wasabi Cream (recipe follows)

Steamed White Rice

Fresh Vegetables of your choice (I prefer steamed broccoli rabe or sautéed spinach)

1) Start your charcoal grill and bring to medium heat. Clean and oil the grill grates well.

2) Lightly rub the halibut portions with olive oil and season with salt & pepper. Place the fillets on the grill with the smooth side up and cook for 1-2 minutes. Using a spatula, pick up each fillet, turn 45 degrees and return to the grill. Cook for 1 minute.

3) Turn each fillet over and liberally baste with soy ginger glaze. Close the lid of the grill and cook for 2 minutes. Repeat the basting process, close the lid and cook again for 2 minutes. The fish should be firm to the touch.

4) Place a small mound of rice in the center of each dinner plate. Arrange the vegetables around the rice.

5) Place one fillet of halibut on each portion of rice. Garnish the plate by drizzling soy glaze and wasabi cream around the fish.

Soy Ginger Glaze

1 cup Light Soy Sauce

2 Tbl. Light Brown Sugar

1 Tbl. Fresh Ginger Root, minced

2 tsp. Cornstarch

1 Tbl. Water

Combine the soy sauce, sugar and ginger in a small sauce pan. Bring to a simmer over medium high heat. While the soy mixture is heating, mix the cornstarch and water in a small cup. Stir until the cornstarch is completely dissolved. When the soy mixture has simmered, stir in the cornstarch and cook, while stirring, until the mixture thickens. Remove from the heat, strain and reserve the liquid.

Wasabi Cream

1/4 cup Dry Wasabi Powder

1/4 cup Cold Water

3 Tbl. Sour Cream

1 Tbl. Heavy Cream

1 Tbl. Mayonnaise

In a small bowl, blend the wasabi powder and water with a wire whip until smooth. Add the remaining ingredients and blend until all are incorporated.

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noreply@blogger.com (Chef Joe) — Thu, 14 Feb 2013 14:59:00 +0000

Exploring Exotic Grains

As many of you have noticed, our lifestyles are changing and taking on a more healthy approach. That being said, Chefs and Culinarians are trying to find new healthy menu options for our guests. One option gaining momentum is the use of exotic grains. In this article we will look at some of the grains and finish with a delicious, health and nutritious salad.

Farro

Farro

Farro is the whole grain from a particular wheat species. It can be traced back hundred of years to many parts of the world including the mountainous regions of Tuscany and Abruzzo.

Couscous

Couscous

There is a long standing debate as to whether couscous is a grain or a pasta. We'll save that argument for another post. It is mainly found in Middle Eastern countries and comes in several sizes. Israeli couscous is the largest in the couscous family.

Wheat berries

Wheat Berries

These are the entire grain of wheat with the husk removed. It is the primary ingredient in the Eastern Europe Christmas porridge kutya. It can be cooked an eaten as a side dish or tossed with salads.

Amaranth

Amaranth

Amaranth is not actually a grain but is lumped into this category. It is actually the seed of the amaranth plant. It can be cooked like a porridge but I prefer this. Place the amaranth in a sauté pan with a little clarified butter over medium heat. While stirring, the seeds will begin to pop like popcorn. It can then be sprinkled over salad for a nutty flavor and an interesting crunchy texture.

Quinoa

Quinoa

Originating in the Andean region of Ecuador, Bolivia, Columbia and Peru, quinoa is one of the hippest grains currently being used. When cooked like rice, it can be used in a variety of ways.

Quinoa is considered a super food, of which there's only a handful. It contains all 5 essential amino acids that we need for survival. In short, if you were stranded on a dessert island and all you had was a bag of quinoa, you would survive!

Quinoa comes in a variety of colors and favors. Below is a recipe for a delicious Red Quinoa Salad that will sure to be a crowd pleaser at your dinner table. What's more, it's good for you.

Enjoy the salad and healthy eating!

Ciao,

Chef Joe

Below is a video, presented by Chef Joe, as he discusses the exotic grains mentioned in this posting. At the conclusion of the video, you may continue browsing this posting.

Click on the arrow to start the video.

Red Quinoa Salad with Roasted Garlic Vinaigrette

Quinoa Salad

1lb. Red Quinoa

1 qt. Vegetable Broth

1 Tbl. Extra Virgin Olive Oil

1 Tbl. Minced Garlic

1 pint Red Grape Tomatoes, Halved lengthwise

1/4 cup Green Onions, sliced 1/8" on the bias

1/4 cup Chopped Cilantro

1/2 cup Chopped Mint

1/2 cup Chopped Italian Parsley

1 Tbl. Lemon Zest

1 cup Roasted Garlic Vinaigrette

Place the quinoa in a fine mesh strainer and run under cold water until the water runs clear. Drain well.

Combine the vegetable broth, olive oil and minced garlic in a small stock pot. Bring the mixture to a boil over high heat.

Add the drained quinoa and stir well. Return to a boil and cook the grain, stirring occasionally, until it is tender (approx. 20-25 minutes). Drain the excess liquid from the quinoa and transfer to a sheet tray to cool.

Once cooled, place the cooked quinoa in a mixing bowl. Add the chopped herbs, lemon zest and the vinaigrette and fold together.

Next, add the grape tomatoes and gently fold to incorporate.

Serve as a side dish with grilled chicken or scallops.

Roasted Garlic Vinaigrette

1/2 cup Roasted Garlic Cloves

1/4 cup Apple Cider Vinegar

1 Tbl. Fresh Squeezed Lemon Juice

1 Tbl. Ground Cumin

2 tsp. Smoked Paprika

2 tsp. Ground Coriander

1 tsp. Kosher Salt

A few turns of Fresh Ground Black Pepper

3/4 cup Extra Virgin Olive Oil

Condiment all ingredients except for the olive oil in the carafe of a blender. Blend on high speed to form a paste. With the blender running, slowly add the olive oil. Transfer to a small bowl and reserve for later use.

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noreply@blogger.com (Chef Joe) — Sat, 27 Oct 2012 21:19:00 +0000

The King is here! King Cake that is.....

King Cake

Now that the holidays have past and Mardi Gras is just around the corner, thoughts here in New Orleans turn to King cake. In t this article we will take a brief look at the history and tradition of King cake and I'll give you a neat trick for preparing the cake in under 20 minutes!

King cakes date back to the 1660's. They are found in Latin, Spanish, and French origins but all have the same meaning. It's a celebration of the Epiphany and named after the three wise men that visited the baby Jesus on the eve of his birth.

King cakes are traditionally a cinnamon sweet dough cake,

Baby Figurines

baked in a circle and glazed with colored sugar crystals.

Before baking, a small plastic baby figurine is hidden inside the cake. The tradition is the person who is served the slice of cake with the baby is to have good fortune for the rest of the year. One other thing, they are also responsible for supplying the King cake for next years party.

Cake Ingredients

Now, here's a neat trick for easily preparing a King cake. You won't even need a mixing bowl!

1) Open the roll of Cinnamon buns and separate them. Gently, un-roll each individual bun producing a long strand of cinnamon dough.

2) Using three strands of dough, braid them their entire length. Repeat until all strands have been braided. Now, hide the baby in one of the strands.

3) On a parchment lined sheet tray, place the braids in a circular pattern and pinch the ends of the braids together to produce one continuous circle.

4) Bake in a preheated 350 degree until golden and when tapped, produces a hollow sound, generally around 16-18 minutes.

5) Remove from the oven and allow to cool slightly. Glaze with icing and decorate with the colored sugar crystal. Now that was easy!

King Cake

Enjoy the Mardi Gras season and have a slice of King cake for me!

Ciao,

Chef Joe

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noreply@blogger.com (Chef Joe) — Sat, 13 Oct 2012 18:20:00 +0000

Ever Wonder How Tabasco Sauce is Made?

Well, I did. So I decided to take a field trip to Avery Island. That's the home of the McIlhenny plantation and the Tabasco factory. This is a must do for foodies that have a passion for spicy foods and new ingredients The tour is fun and educational, the island is beautiful but the real fun comes when you get back to your kitchen with some of your new found souvenirs. More on that later.

Edmund McIlhenny was the master mind behind Tabasco. In the 1860's, he received some seeds of the beloved capscium pepper from an associate from Mexico or Central America. He planted the seeds and when they were the perfect ripeness, he picked them and began experimenting with a pepper sauce recipe.

Believe it or not, people of that era complained that the gulf coast cuisine was very bland. He gave the sauce to friends and family and everyone raved. McIlhenny quit his job as a New Orleans banker and started a new business. The rest is hisory...

The Process Behind the Treasure!

Introducing the capsicum pepper. The pepper was officially renamed by the U.S. Government in 1917 as the Tabasco pepper.

Capsicum Pepper

When they are at the peak of ripeness, the peppers are hand picked and are immediately ground with a small amount of salt. Next, the "mashed" peppers are placed in oak barrels and sealed. The lids of the barrels are then drilled with several holes. Afterwards, salt is packed on the lids. The holes allow gasses to escape during the fermentation process while the salt prevents air from seeping into the peppers.

Aging Tabasco Mash

Remember the song "Time in a bottle"? Nothing could be more true of Tabasco pepper sauce. The mashed pepper are aged in these barrels for over three years! When they are removed the peppers are mixed with vinegar, Avery Island sea salt and a few other secret ingredients. That mixture goes into large vats and is stirred constantly for 30 days.

Assembly Line

Think about this. In his first year of business, McIllhenney made 658 bottles of Tabasco pepper sauce. Today, the company produces over 700,000 bottles a day.

Vinegar Truck

That being said, I asked how much vinegar do the buy. The tour guide pointed over her shoulder and said, "Here one of today's deliveries now!" That's a lot of vinegar!!

The Country Store

The Tasting Counter

After the tour I visited the Tabasco Country Store. Here you can by everything Tabasco. They have clothing, glassware, Christmas ornaments, books, nicknacks and most exciting to me... a wealth of different foods. There is a full line of different pepper sauces, BBQ sauce, pepper jellies, chips and so on.

What's more, there is a tasting counter where the let you try experimental items. I tried Tabasco Coke and it was great. Sweet and spicy make perfect culinary sense. I also tried the Tabasco ice cream. That was very good as well.

Tabasco Mash

Now for the best part. In the back of the store, there is a large reach-in refrigerator. Inside were bags and bags of my new found treasure! When the vat of mashed peppers and vinegar is strained, the juice is bottled and the solids are bagged and put into this refrigerator. I love this ingredient!! I've been playing around with different recipes using Tabasco "mash" as a flavoring agent. It makes a great addition to sauces and marinades. I gave some to Gary, a friend of mine and he came up with an interesting idea. He has become quite the expert at beef jerky. His first batch of Tabasco mash jerky could have melted the plastic bag he put it in. Moral of the story...a little mash goes a long way. The second batch of Tabasco jerky was a home run!!

One of my favorite uses is in marinades. Below is a recipe for Avery Island Marinade. I've used this on everything from shrimp to chicken to redfish and all are superb. After marinating, just throw the item and the grill and cook as you normally would. The result is a wonderful flavor of peppers, vinegar and salt. Try it! You can't go wrong.

Avery Island Marinade

Extra Virgin Olive Oil - 1/2 cup

Garlic, minced - 1 tsp.

Red Wine Vinegar - 2 tsp.

Kosher Salt - 1 tsp.

Tabasco Mash - 1 Tbl.

Combine all ingredients in a large bowl and mix well. Great for marinating chicken, shrimp and fish.

Avery Island Shrimp, Andouille & Pepper Jack Mashed Potatoes, Smoked Tomato Gravy

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Tue, 27 Mar 2012 11:59:00 +0000

The History of Barbecued Shrimp

Introducing Pascal Manale's

In the early 1900's, a young Italian man and his family decided to emigrate to the United States. Their final destination, New Orleans. In 1913, he opened his namesake restaurant, Pascal Manale's. This restaurant is an icon in the hospitality field of the city. What's more, it's credited for creating New Orleans Barbecued Shrimp. To this day, this dish remains a mainstream delicacy found on menus throughout the city.

Now, this is not what you would typically think when the word "Barbecued" appears in the title. It is far from grilled shrimp basted with a zesty tomato sauce. Instead, it's a wonderful concoction of broiled shrimp in a very flavorful butter sauce. Intrigued with the history, I decided to go exploring to experience the roots of the dish first hand.

Pascals Manale's

Driving to the restaurant was a bit of an experience. Manale's is located in what is known as "Uptown", New Orleans. At first, I was certain that I either had the wrong address or at the very least, I was lost. You see, Uptown is a residential neighborhood. Seeing large city homes one after another on this thoroughfare lined with large oak trees, this is the last place I expected to find a fabulous restaurant. Then low and behold, it was in front of me. It appears that back in the time of its inception, many entrepreneurs used part of their home for their business. And that's just what this looked like, someone's home.

Getting into the restaurant was harder than I thought. Not that it was overly crowded; there was no front door! The entrance is actually a side door and when you cross the threshold, you find yourself standing in the middle of a large barroom. Along one wall was a long antique bar. The personable and very professional bartender served me a local beer and as I turned to survey the room, my eyes lit up. On the opposite side of the room was a very inviting marble raw bar. I was in the mood for some great Gulf oysters. I inquired with the bartender about the oysters. He said "Just tell me what you want, I'll ring it up, you get a token, then go make yourself at home". It was just that simple but beware, it's cash only when your in the bar.

Uptown T

As I approached the raw bar, I could tell the shucker was a real pro. I slide my token across the marble bar and the attendant introduces himself as Thomas, but he said "everyone calls me Uptown T". It was a casual and friendly environment with lots of camaraderie. More importantly, "T" was very good at his trade.

The Oyster Bar

He shucked oyster after oyster with proficiency. They were plump, salty and just what I was in the mood for. One curious thing though; when standing at the raw bar, there are no plates. As "T" shucks, he just sets them right on the bar in front of you. But that didn't deter me in the least! After I whet my appetite, it was off to the dining room to see the star of the show.

The dining room was large and well lighted. The tables were cover in white linen and the servers were in formal attire. After surveying the menu for a moment, I decided on the Insalata Manale and the signature BBQ Shrimp.

The Salad

The house salad was a generous portion of crisp baby greens tossed in a traditional Italian vinaigrette (made with exceptional olive oil, red wine vinegar and herbs). The dressed greens were garnished with slices of ripe Roma tomatoes, olives, diced provolone cheese and pepperoncinis. All was lightly dusted with freshly grated Parmesan cheese. A delicious salad but in my humble opinion, a bit steep at $9.50.

After finishing my salad, one of the back waiters quickly removed my plate without me hardly noticing. Next my server arrived wearing a big smile and holding a large white bib. As she stood behind me, securing it around my neck, she stated it was "required equipment". Only later would I know what she meant.

And now, the moment for which I was waiting. The server quickly returned with a large white bowl teeming with colossal head on shrimp, swimming in a rich butter sauce. In addition, she delivered a loaf of freshly baked crusty bread, another piece of "required equipment" for the meal.

My guess is that the shrimp were 8 count, meaning there are approximately 8 shrimp per pound. I counted 14 shrimp in my order and they were perfectly cooked. The butter sauce was very interesting. Very flavorful but not "burn the house down" spicy. There were favors and aromas of lemon, pepper (both cayenne and black), garlic, herbs and Worcestershire sauce. The butter was not a creamy sauce but rather a separated butter with most of the flavorful ingredients sinking to the bottom of the bowl: cue the crusty bread. I was now starting to figure out the "required equipment". I eagerly peeled the shrimp, swirling them in the butter to pick up all the flavors before eating them. As I worked through the shrimp, I occasionally stopped to break bread for dunking. After I finished, my plate was removed and I now understand the reason for the other piece of "required equipment". There was butter dripping down my front and my place setting was something you might find after a 4 year old ate. Butter drips and bread crumbs everywhere!

This was a real treat and the entire experience was wonderful.

Now, all that being said, I'll let you in on a little secret. We prepare Barbecued Shrimp at Landry's Seafood. Although different in a couple of aspects, I'll put our dish up against Pascal's anytime. Here are the differences.

First, our version is an appetizer. If you want to try something new, you don't have to bet your whole meal on whether it's your cup of tea or not. Secondly, our shrimp is peeled. No need for a bib and a little more user friendly. Lastly, our butter sauce is a creamy homogenized sauce so all the flavors and ingredients are suspended through out the dish. Not sure if Pascal Manale's will share their recipe with you but I'm happy to share ours. Give it a try. I'm sure you'll become addicted.

Pascal Manale's BBQ Shrimp

Landry's Seafood BBQ Shrimp

New Orleans BBQ Shrimp

Serves 2

10 each Large Shrimp (16-20 count), peeled, deveined, tail on

2 pieces French Bread, 6" in length

4Tbl. Garlic Butter

1 oz. (v) Clarified Butter

1 1/2 tsp. Minced Garlic

2 Tbl. Green Onion, cut 1/4"

1 oz. (v) Worchestershire Sauce

1 oz. (v) Heavy Cream

3/4 cup New Orleans BBQ Butter

chopped parsley for garnish

1. Using a serrated knife, cut a shallow pocket in the French bread approx. 5" long. Spread 2 Tbl. of garlic butter in the dug out section of each piece of French bread. Place the bread on a baking tray and bake in a pre-heat 375 degree oven until toasted and golden, approx. 5 minutes

2. In a large sauté pan, heat the clarified butter over medium high heat. Add the shrimp and sauté for 1 minute, turning the shrimp frequently. Add the garlic and green onions and sauté for an additional minute, stirring well.

3. Deglaze the pan with worchestershire sauce and heavy cream. Bring to a boil and reduce the liquid by half.

4. Turn the heat to low and add the BBQ butter. Using a spoon, swirl the butter into the pan liquid as it melts forming a creamy butter sauce. Allow the shrimp to poach in the butter sauce until firm to the touch and cooked through, approx. 2-3 minutes

To plate:

Place one toasted bread "boat" in the center of each plate. Using tongs, evenly divide the shrimp between the two loaves of bread, arranging the shrimp in the cavity. Pour the pan butter sauce evenly over and around the shrimp on each plate. Sprinkle chopped parsley over the shrimp.

New Orleans BBQ Butter

1 lb. Unsalted Butter

1 Tbl. Crystal Hot Sauce (or substitute Tabasco Sauce)

2 Tbl. Cajun Seasoning (such as McCormick's or Tony Chachere's)

1 Tbl. Lemon Pepper Seasoning

1 tsp. Dried Rosemary

juice from half of a lemon

Cut the butter into 1" cubes. Place in a mixing bowl and allow to soften at room temperature. Add the remaining ingredients and mix until all ingredients are thoroughly incorporated. Transfer to a suitable storage container, cover and refrigerate until needed.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Fri, 17 Feb 2012 17:56:00 +0000

At Last……….Crawfish Season is Here!!

My Daughter Maggie

Due to last year’s drought in the Southeast, this year’s crawfish season started off slowly……and pricey. Thankfully, due to recent warming weather and plentiful rain, the season is picking up nicely and expected to be better than average. When the weather warms, “mudbugs” move and eat more, making them grow larger and sweeter.

Crawfish pond in Eunice, Louisiana

From just a few experimental ponds in the 1950’s, Louisiana’s pond acreage has grown to nearly 200,000 acres today. Wanting to learn more about this wonderful resource, I decided to go to the source. I had a very informative conversation with Jude Andrepoint of Lafayette, Louisiana. He’s a wealth of information on crawfish. Click on the link below and I hope you enjoy the interview! After the conversation has completed return to this page using ONLY the back arrow at the top of the page, otherwise you will close out the blog.

A conversation with Jude

Carrying on from Jude’s comments, here are a few fun facts about crawfish and his recipe for a true Crawfish Boil:

Crawfish, also known as crayfish, crawdads and mudbugs, are members of the super family Astacoidea. They are a fresh water crustacean resembling small lobster to which they are related.

Louisiana produces 98% of the US crawfish
market.

85% of crawfish production comes from man made ponds. The balance is fished “wild” from the regional bayous in Louisiana.

In 2010, 1,202 producers sold 110.9 million pounds of crawfish from ponds. That represents $168.5 million dollars in revenue. In the wild, 1715 fisherman harvested 16.6 million pounds worth and estimated $13.3 million dollars.

There is no defined season for crawfish but the best of the season is expected from March to July.

With the warming weather in June, crawfish mate and then burrow in the mud. Come August, females lay their eggs. During this time, fresh rains are crucial for a proper hatch. As the weather cools in October, crawfish leave their burrows, begin to eat and the growth cycle begins.

Jude’s Traditional Crawfish Boil

Jude's Crawfish Boil

3 gallons Water

1 lb. Swamp Dust

1/2 lb. Salt

1 cup Lemon Juice

10 lbs. Crawfish, purged (see note below)

6 ears Corn, shucked and cut in half

6 each Onions, peeled and quartered
12 each New Potatoes
12 each Large Mushrooms (optional)

1 lb. Andouille Sausage, cut into 4" lengths

1 lb. Brussels Sprouts

1 cup Swamp Dust (this is in addition to the 1lb above)

In a large stock pot fitted with a perforated bucket, bring the water, Swap Dust, Onions, Red Potatoes, Salt and Lemon Juice to a boil for 10 minutes.

Add the Sausage and boil for 3 more minutes.

Add the Corn, Potatoes, Brussels Sprouts, and optional Mushrooms. Boil for 3 minutes.

Add the Crawfish, stir well and cook for 4 minutes. Shut off the fire and let soak for 2 min

Remove the basket from the stock pot and allow excess liquid to drain.

If you are cooking more that one batch, place in an ice chest to keep hot

Pour the contents of the basket onto a paper lined table. (Old newspaper works great for this, that is if anyone still reads the actual paper news paper anymore. If not go get one of the free weekly papers, this is the best use for them anyway.)

Sprinkle 1 cup of Swamp Dust over the cooked Crawfish and Vegetables.

Cook's Note - To purge Crawfish, fill an empty ice chest half full with cold water. Add 1/4 cup of salt to the water and stir well. Add the Crawfish to the ice chest, gently stir and allow to sit in the salted water for 10 minutes.

Remove the Crawfish from the water and drain.

Drain the ice chest and rinse the Crawfish well with cold water. The Crawfish are now ready for cooking.

Dip Recipe - Mayo, seasoning, ketchup and tiger sauce, mix all to your spice level, dip is good for veggies and crawfish.

Now get dirty, there is no way to eat crawfish cleanly, don’t be shy you will get juice on your cloths, so wear something old. And don’t for get the cold beer. Can’t eat crawfish without cold beer

Ciao,
Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

Baking Caneles

noreply@blogger.com (Chef Joe) — Sun, 05 Feb 2012 16:55:00 +0000

Move over gourmet cupcakes…………..
there’s a new sheriff in town.

The Art of Baking Caneles

In recent years we have seen resurgence in cupcakes. Whether driven by TV shows or boutique bakeries, cupcakes have reached new heights. Well gourmet cupcakes…….move over, there’s a new sheriff in town.

My Daughter Maggie

Ladies and gentlemen, meet the canele. This small pastry from the south of France is making a true come back. Today we’ll look at the history and lore of the canele. In addition, I’ll share a sure fire recipe for success as well as some helpful cooking and handling tips.

A traditional canele is a small hand held pastry with a deep caramel “shell like” skin. This crisp shell is a wonderful contrast to the creamy custard center, flavored with vanilla and rum. The shell is developed by baking the pastry in a special copper mold lined with tin. These molds are crown shaped and generally 2 ½” in diameter and 2” in height.

Canele

The canele dates back over 300 years to the Bordeaux region of France. Many foods don’t have a story behind them; the canele has several.

First, it is rumored that the nuns from the Convent of Annonciades (Convent of Mercy) developed the recipe using egg yolks donated to them by neighboring wine maker’s. The wine maker’s used egg whites for clarifying their wines but had no use for the yolks. There have been several archaeological digs at the site of the Convent. No records indicate ever finding the traditional copper molds use for baking the pastry. Most likely, this is not the genesis of the canele, but the next tale may very well be.

The second story goes like this. Residents living along the docks of Bordeaux would gather low protein (cake) flour that was spilled when unloading boats. They would use this flour to make a batter, pour it into copper molds and bury them in the embers of a fire to bake. The resulting pastries were given to the poor children for nourishment.

And now for a bit of history.

As I mentioned, first records for the canele date back 300 years to Bordeaux. As recently as 30 years ago, caneles began sprouting up in other cities such as London, Singapore and Los Angeles. These versions we often alter with non-traditional flavorings such as coconut and mango.

To protect the integrity of their national treasure, 88 bakeries in Bordeaux formed a consortium in 1985. The original spelling of the pastry was with two “n”s. The consortium decided to drop one of the “n”s from the original spelling of the pastry to differentiate their cake from the bastardized versions. To this date, the recipe is a closely guarded secret.

The basic premise for preparing caneles is to pour cold batter into cold copper molds and bake them in a very hot oven for a very long time. This produces the crisp skin. They are best consumed after one hour of preparation. After 5-6 hours, they can become soggy but bakers have devised different tricks to bring the pastry back to life.

Caneles are good anytime of the day. For breakfast, or as a mid day snack with a cup of coffee and a perfect way to end dinner with a glass of great red wine.

I hope you enjoy the treats!

Inside the Canele

Caneles Yield: 10 cakes

2 cups Whole Milk

2 Tbl. Unsalted Butter, chilled and cubed

¾ cup Cake Flour

Pinch Salt

1 cup + 2 Tbl. Granulated Sugar

4 each Large Egg Yolks

1 Tbl. Dark Rum

1 tsp. Pure Vanilla Extract

as needed White Oil*

Heat the milk to 185°

Place the flour, butter and salt in the work bowl of a food processor. Pulse to mix and create a coarse meal. Remove the lid, sprinkle the sugar over the surface of the mixture, replace the lid and pulse once or twice to mix.

Add the egg yolks and process until a thick mixture is formed.

With the motor running, quickly add the milk in a steady stream.

Strain the mixture through a fine chinoise. Add the rum and vanilla, mix well, cover and store refrigerated for 24-48 hours.

Six hours prior to baking, lightly brush in the inside of the molds with warmed white oil. Invert the molds on a paper towel to allow excess oil to drain. Place the molds in the freezer for a minimum of 30 minutes.

Pre heat the oven to 400° (if using a convection oven, set the temperature to 375°)

Remove the batter from the refrigerator and stir well. Fill the molds nearly to the top and bake on the lower rack of the oven for 1 ¾ - 2 hours.

Remove from the oven. Using oven mitts, unmold the cakes as quickly as possible and allow to stand for 1 hour before serving. If the cakes stick to the mold, return to the oven for another 5 minutes.

*White Oil

1 oz. (w) Bee’s Wax

As needed Vegetable Oil, (approx. 1/3^rd cup)

Place the bee’s wax in a glass bowl and melt in the microwave with medium high heat.

Once melted, stir in the vegetable oil until a slightly thickened, white liquid is formed. The final consistency should lightly coat the back of a spoon.

Note: Canele molds can be found on line from JB Prince and Company, New York, New York

Ciao,
Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

Food Trends

noreply@blogger.com (Chef Joe) — Sat, 14 Jan 2012 18:01:00 +0000

The shape of things to come…food wise that is

Food Trends for 2012

Food Trends are molded by several factors; health awareness, life style changes, dietary restrictions and economic issues. In this post we will briefly look at the trends we just lived through in 2011 and what’s in store for the New Year, 2012.

My Daughter Maggie

Last year’s trends, in response to an increasingly sophisticated palate, were impressive. Many of the 2012 trends will continue to focus on the sophisticated. Some will morph into a new shape and some will simply be renamed as a fad and quietly go away. Remember neuvelle cuisine?

2011 was the year of Artesian, “hand crafted”, locavore, sustainable, farm to table, retro desserts, molecular gastronomy, comfort foods, Prohibition cocktails and food trucks.

Here’s how 2011 Food Trends will fare in 2012:

Artisan & Hand Crafted – These have become the new buzzwords in the description of today’s food. They will be with us for a long, long time.

Locavore & “Farm to Table – Locavore, for those unfamiliar with the term, is a contraction of two words; local & flavor. The notion of eating within your zip code will continue. In fact it will be taken to new heights. More on this later in the blog.

“Farm to Table” fortifies eating locally and spurred the resurgence of the Farmer’s Markets. In 2012, be on the look out for the “step up” from the Farmer’s Market. It’s called the Food Hub. A Food Hub is a co-op of several neighboring farmers’ selling their harvest at a single location. It’s similar to a Farmer’s Market but everything is under roof and divided by food groups. Not only produce but meats, dairy and seafood, as well. To date there are over 100 Food Hubs in the United States and many more to come.

Retro Dessert & Comfort Food – Yay! They get to stay…again, more on this later.

Molecular Gastronomy – The Chefs have had their fun. Now they are putting down the liquid nitrogen freezers and “meat glue”. But it’s not going away; the bartender’s are picking up the ball. For example, at 41° in Barcelona (a cutting edge Bistro) you can nibble on bar snacks such as Tuna Nigiri served over marshmallow instead of rice or Parmesan Ice Cream Sandwiches, all while sipping on a Smoked Gin & Tonic. (I’m not sure about this one.)

Food Trucks – As long as they rule on the Food Network, they will survive another year. Thank goodness, because it’s my son’s favorite TV show (go figure!). They are kinda’ cool though.

That was last year, now let’s look at 2012

Fin to Tail – In the U.S., we have become more responsible with our natural resources; thus the sustainable food movement. In addition, we now utilize a greater percentage of our proteins, whether it is a cow, pig, chicken, etc. This movement has been labeled the “nose to tail” movement. Move over cows, fish are getting in on the act. Fin to tail will produce menu delicacies such as Fish Skin Crisps (like a fish potato chip) and BBQ Fish Bones. These are actually delicious, coming from first hand experience. In Southwest Florida, there are old time watermen bars that serve fried and salted mullet bones as a bar snack.

Let’s Play Ball - Round foods are in. Expect to see a lot of these as bar food. Examples include Arancini (an Italian rice ball), continuing gourmet meatball madness, fried goat cheese balls, Bacalao croquettes and crispy oxtail risotto balls.

A Taste of Honey – With the health movement in full swing, expect to see honey as a sweetening alternative to high fructose corn syrup and sugar. Gourmet honeys such as orange blossom and lavender will become more mainstream. Additionally, honey will become more familiar for medicinal purposes such as treating coughs, scars and aging skin.

Heirloom is in Bloom – Just as “Artisan” has become a hot “foodie” buzz word, so too has heirloom. Generally meaning an older variety that is genetically different from today’s commercial products, this term is becoming shorthand for quality and natural. But there’s a price to pay for that.

Are you Comfy? – The Comfort food trend continues. Look for new heights in fried chicken, biscuits, grits, fried pies, corn bread and barbecue. Southern fare such as smothered pork chops, okra and fried green tomatoes come on strong. Some of the southern ingredients go upscale, as well. Look for Artisan corn meal, rice, beans and lard.

Peru or bust! – Peruvian food comes of age this year. With influences from Incan, Spanish, African, Chinese, Japanese and Italian kitchens, this cuisine is considered one of the richest and most diverse. Peru is also the birthplace of some of the finest produce and seafood in the world. Examples of menu items and ingredients include Peruvian Seafood Tiraditos, potatoes, rocoto chiles, the fiery aji pepper and Pesco.

Pass the Cheese – The Hospitality spotlight has shifted once again. First it was the bartender, then the butcher, now it’s the cheese monger’s turn. The hot professions in the field this year are cheese experts and Artisan cheese maker. Look for extensive selections of cheese offerings in restaurants this year.

It’s all about flavor

Here’s a look at flavorful items and ingredients you’ll be seeing a lot.

Yuzu Kosho

Yuzu Kosho is a
seasoning/condiment
comprised of citrus zest,
sea salt, garlic and
chilies.

Finger Limes

This Australian fruit is

loaded with caviar like

capsules filled with lemon-

lime juice.

Scotch Eggs

Remember we talked about
spherical food? These are eggs en-
robed in a flavorful sausage, rolled
in breadcrumbs and fried. What
doesn't sound good about that!

Amaranth

A nutty flavored super

grain packed with calcium

and iron.

Mackerel

Wholly Mackerel! Whether served hot as an entrée or pickled as an appetizer, expect a surge in mackerel sightings on menus this summer.

This flavorful fish is not

only sustainable; it’s very versatile as well. Chefs like that!

Introducing the Canele

Gourmet Cupcakes move over, there’s a new sheriff in town. This classic French pastry is similar to a cupcake but has some unique attributes. Flavored with rum, vanilla and caramel, these beauties have a crisp shell and an inside similar to brioche. Often, they are filled with rich pastry cream. Hungry yet?

Well there you have it; what to expect in food for 2012. When you see some of these things, remember this post and drop me an email. You’ll have to excuse me now. I have some caneles to bake.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Sat, 24 Dec 2011 13:31:00 +0000

The History of Christmas Cookies

My Daughter Maggie

Historians note that the first cookies were made over 10,000 years ago by Neolithic farmers. They made a concoction of grains mixed with hot water into a paste and baked them on hot rocks. Light weight, durable, easy to transport and with a good shelf life, they were ideal for the nomads. Fortunately, we’ve come a long way!

In this article we will look at the history of Christmas cookies, varying traditions by nation and I will share a couple of recipes from one of my favorite cooks, my Mom.

The tradition of Christmas cookie dates back to the 16^th century in medieval Europe. German families baked pans of Lebkuchen or Gingerbread.

In Sweden, Papparkaker (spicy ginger and black pepper crackers) is the favorite.

Krumkake (lemon and cardamom scented wafers) is the choice of the Norwegians. However, this may be a bit of a challenge in Norway this year. Unfortunately, they are suffering from a severe butter shortage. It appears that someone miscalculate the country’s milk supply. Even though, there’s plenty of Jarlsburg cheese, a traditional and famous Norwegian Swiss style cheese, both (Jarlsburg and butter) are useful items but hardly interchangeable.

The earliest examples of Christmas cookies in the United States were brought by the Dutch in the early 17^th century. From 1871 to 1906, trade and import was cheap. That being said, the cookie cutter was introduced in the States from Germany. Christmas cookies at that point took on a new life. As a matter of fact, in 1907 Nabisco got into the act. Did you know that Animal Crackers originated as a Christmas tree ornament (that’s what the string on the box is for)? They use 8,000 mile of string each year for their retro boxes.

In the U.S., children have been leaving Christmas cookies and milk for Santa each Christmas eve since the 1930’s. That’s roughly 84,000,000 cookies he’s enjoying that night. Let’s take a look at the cookies and traditions from other nations.

Christmas Cookies

· Germany – Gingerbread (Lubkuchen)

This confection dates back to 1395 in Nuremberg. The recipe was originally developed during the early days of the spice trade when sugar was expensive and a luxury. Honey was the sweetener most commonly used. Until 1867, Lubkuchen were made entirely by hand.

· Sweden – Gingersnaps (Pepparkaror)

There is no cookie that says “Christmas in Sweden” more than the traditional Pepparkaror. Place the cookie in the palm of your hand. Make a wish and tap on the middle of the cookie. If it breaks into three pieces, your wish will come true!

· Norway – Fattigmann

Also known as the poor man’s cookie, this deep fried dough is still enjoyed in parts of northern North America where Scandinavians settled.

· Norway – Krumkake

Centuries ago, Krumkake was baked over open flames in decorative cast irons, creating beautiful thin wafers. They are named after the crumbs left in your hand after taking the first bite.

· United States – The Sugar Cookie

Heralding from the Nazareth region of Pennsylvania in the mid 18^th century, the sugar cookie was originally shaped like a keystone to represent the states symbol. In was introduced into legislation on September 5, 2001 as the states official cookie.

And now for some favorite holiday recipes from my Mom. I hope you enjoy the cookies (I always do!) but most importantly, I hope you have an enjoyable holiday with family and friends.

Raspberry Lemon Thumbprint Cookies

1/2 Cup Raspberry Jam or Jelly

1 Tablespoon Chambord or Kirsch

2 1/4 Cups All-purpose flour

1 Teaspoon Baking powder

1/4 Teaspoon Salt

2 Sticks Butter at room temperature

2/3 Cup Sugar

2 Tablespoon Large Egg Yolks

1 Tablespoon Finely Grated Lemon Zest

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees. Lightly butter 2 large baking sheets.

In a small bowl combine the jam and chambord. Stir to combine.

In a medium bowl combine flour, baking powder and salt and wisk to blend.

In a large bowl using an electric mixer, beat butter and sugar until light.

Add egg yolks one at a time and beat.

Add flour mixture and mix well.

Add lemon zest, juice and vanilla and mix.

Roll dough into small balls. Make an indentation in top with your thumb. Spoon small amount of raspberry mixture into the indentation.

Bake until until lightly brown or about 10 minutes.

Macadamia, Cherry & White Chocolate Cookies

12 Ounces All-purpose flour

2 Teaspoons Baking powder

1/4 Teaspoons Mace – ground

4 Ounces Unsalted butter – softened

8 Ounces Granulated sugar

1 Teaspoons Vanilla extract

1 Egg

1 Cup Dried Cherries

1 Cup Macadamia nuts

4 Ounces White chocolate chunks

1 Tablespoon Orange zest

Stir together the flour, baking powder and mace. Set aside.

Cream the butter and sugar until light and fluffy.

Blend in the vanilla extract. Add the egg and beat again until fluffy.

Gradually add the flour mixture, beating just until well combined.

Add cherries, nuts, chocolate and orange zest.

Drop on cookie sheet in small mounds.

Bake at 350°F until golden brown, approximately 12 to 14 minutes. Let stand for 1 minute, then transfer to wire racks to cool.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Thu, 22 Dec 2011 13:32:00 +0000

Sensational Sides

My Daughter Maggie

In this week’s article, we are going to explore some side dishes that are sure to be a big hit at your holiday dinner party. One is an old favorite that has recently reemerged on many menus this season. The other is a creative twist on a staple of many tables.

You may remember Brussel Sprout as those nasty little “cabbages” that you rolled around on your plate as a kid. At least that was my recollection. Today, I love them.

Here are a few interesting fact about this curious vegetable as well as a recipe for preparing them.

Brussel Sprouts are said to be named after a city in Belgium but few historians believe they originated there. The first written record of them dates back to ancient Rome in 1587.
Brussel Sprouts thrive in a cool climate (45-75 degrees) and are said to be sweetest when harvested after a stiff frost.
The majority of domestic Brussel Sprouts are grown in the coastal areas of central California. This area is ideal because of its fog and cool year round temperature. The domestic harvest is approximately 32,000 tons, valued at $27 million dollars.
They are a cultivar of the same species that include cabbage, collard greens, broccoli, kale and kohlrabi.
Varieties include bubble, jade cross, oliver, prince marvel, royal marvel and valiant.
The Sprout is high in vitamins A & C, folic acid and dietary fiber. They are also an excellent anti oxidant.

Serves Two

Brussel Sprouts with Bacon & Balsamic

10 oz. Brussel Spouts, blanched and halved

1 Tbl. Extra Virgin Olive Oil

2 slices Apple Wood Smoked Bacon, cut into ½”pieces

1 tsp. Minced Garlic

½ tsp. Kosher Salt

A Pinch Freshly Ground Black Pepper

1 tsp. Granulated Sugar

2 Tbl. Balsamic Glaze

To blanch the sprouts, bring a pot of lightly salted water to a boil. Trim the stem ends of the sprouts and boil until fork tender. Immediately drain and plunge in ice water to chill them quickly. Drain again.

In a medium sauté pan, heat the olive oil over medium high heat. Add the bacon and sauté until 75% cooked. Add the garlic and sauté for 30 seconds.

Add the brussel sprouts, toss well and season with salt, pepper and sugar. Sauté the sprouts until heated through, approximately 3 – 4 minutes.

Add the balsamic glaze, toss well and transfer to a serving platter. Serve immediately.

Idaho Potato Soufflé

The baked potato has been a staple for many years. Here’s a unique twist to this classic, Idaho Potato Soufflé.

Serves 4

4 large Idaho Russet Potatoes

1 Tbl. Roasted Garlic Puree

2 Tbl. Melted Butter

½ cup Heavy Cream, heated

¾ tsp. Kosher Salt

½ tsp. Ground Black Pepper

4 each Large Eggs, separated

1 Tbl. Minced Chives

½ cup Smoked Gouda Cheese, shredded

2 Tbl. Parmesan Cheese, shredded

Chive Sticks for garnish

Wash the potatoes and pat dry. Place on a metal baking tray and bake the potatoes in a 400 degree oven until fork tender, approx. 45 – 50 minutes. Remove and cool slightly.

Cut the top 1/3^rd of the potato off horizontally. Reserve the tops for plating.

Scoop the meat out of each potato leaving a wall of skin approximately ¼” thick. Mash the potato meat through a ricer or food mill.

Weigh out 1 lb. of the mashed potato and place in a large mixing bowl. Add the roasted garlic puree, butter, cream, salt & pepper, and 4 egg yolks. Blend well with a wire whip.

Add the chives and both cheeses and mix again until thoroughly incorporated.

In a separate mixing bowl, whip the 4 egg whites with a wire whip to stiff peak stage.

Using a rubber spatula, gently fold the whipped egg whites into the potato mixture.

Fill each of the potato skins with the potato mixture. Place on a metal baking tray and bake in a 375 degree oven for 20 minutes. Place the potatoes on a large serving tray and lean the potato tops against each potato; garnish with chive sticks. Serve immediately.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

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Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Wed, 21 Dec 2011 13:32:00 +0000

‘Tis the season……… Stone Crab season, that is.

My Daughter Maggie

Being a long time Floridian, I would be remiss if I didn’t pay tribute to the beautiful natural resource that has just become available and is at the peak of the season.

In this post we will explore the history and lore of Stone Crabs, along with a few fun facts and my absolute favorite way to prepare them.

Now for a bit of Stone Crab history…………..

Meet “Everglades icon”, Loren G. “Totch” Brown. Totch was born on March 12, 1920. He lived his entire life in the area known as the Ten Thousand Islands. Totch survived off what the Everglades had to offer as a commercial fisherman and gator hunter.

He quickly met with his uncle, “Dollar” Bill, who was always scheming of ways to make a quick buck. In a matter of minutes they devised a plan. The two worked diligently and quickly building several hundred wooden crab traps. They set out on the water and their first haul resulted in many large burlap sacks full of Stone crabs.

“Dollar” Bill loaded the sacks into his truck and headed east. His destination: a lunch counter in Miami Beach where he met with the owner, a gentleman named Joe Weiss. Mr. Weiss purchased the crabs for forty cents a pound and put them on his menu. That restaurant today is known as Joe’s Stone Crab, which is still “the” place to go for stone crabs.

Fun facts about Stone Crabs……..

Stone Crabs have two distinctly different claws. A large one known as the crusher claw and a smaller one known as the pincher claws. The crusher claw is the only one allowed to legally be harvested.

Legal minimum size for a claw is 2 ½” in length, measured from the first joint. The smallest legal claw weighs about 2 ½ ounces. The largest claw harvested on record weighed 25 pounds. Now that calls for a celebration!

Once the claw is removed, the crab is returned to the water. It will grow a new legal size claw in approximately 12 to 14 months.

To prevent the meat from sticking to the shell, claws are cooked as quickly as possible, usually right on the boat. Meat will also stick to the shell if the claw is improperly frozen. Make sure you are purchasing claws from a reputable seafood market to ensure you receive the best quality claws possible.

Stone Crab Crusher Claws

How to crack a Stone Crab Claw:

1) Hold the claw in the palm of your hand. Using the back of a pasta spoon, sharply hit the center of the claw. This will cause the shell to crack. Remember, we are cracking claws not smashing them. Turn the claw over and repeat.

2) Now, rotate the claw in the palm of your hand so as the first and second knuckle drape over your index finger. Again with the back of the spoon, crack the first and second knuckle, of the claw, not your finger.

Preparation:

The best way to prepare these beauties is a simply as possible. I prefer ice-cold cracked claws served on a platter over crushed ice, garnished with a few strands of blanched seaweed. The sauce of choice, and tradition, is mustard sauce.

Here’s a recipe for mustard sauce that was made famous by Joe’s Stone Crab.

Mustard Sauce (Yields: 4 ¾ cups)

Mayonnaise 3 cups

Dijon Mustard 1 ¾ cups

English Dry Mustard 1 Tbl.

Fresh Lemon Juice 2 Tbl.

The season only lasts until May 15^th so get crackin’. Let me know how they come out or invite me to dinner!

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Tue, 20 Dec 2011 13:32:00 +0000

The World is Your Oyster.....

My Daughter Maggie

It’s that time of year when costal water temperatures drop and the Gulf of Mexico yields one of its finest resources, oysters. In this article we’ll explore the nuances of these delicious creatures, some more fun facts and a recipe that has been a family tradition for many, many years.

And now……….Gulf Oysters 101

Oysters require a subtle flow of fresh water for their development and maturity. This fact makes the Gulf of Mexico a prime breeding ground for oysters. With the many tributaries that flow into this vast body of water, oyster reefs are constantly bathed with fresh water.

The Gulf of Mexico is the largest producer of oysters in the world. In fact, 42% of the oysters harvest in the United States comes from the coastal shores of Louisiana, approximately 250 million pounds (in shell) each year. Other states that largely contribute to the Gulf harvest are Texas and Florida.

Gulf oysters (crassostrea virginica) are intersexual. This means, the start their life as males. After one season (approx. 10 months) they change sex and become females. The female lays eggs over the oyster reef and the male then inseminates the eggs. Within fourteen days, they eggs become “spat” and attach to a shell and life begins. It takes approximately 12 months for the oysters to reach the legal harvest size of 3” in length.

The location of the oyster bed determines the flavor of the oyster. This is due to the water quality of that area. In the Gulf there are many prominent harvesting areas. These include Breton Sound (Louisiana), Apalachicola (Florida) and Pepper Grove (Galveston Bay, TX). Each has a wonderful, but distinctly different flavor. In general, these oysters are sweeter with a softer texture to their Northern counterparts.

Born and raised in Annapolis, Maryland, I began eating oysters at a very early age. At that time I was partial to Chincoteague oysters from the Chesapeake Bay. Now I find my favorite to be Gulf oysters, especially those from Apalachicola Bay in Florida.

Every Thanksgiving, we celebrate with one of my favorite family traditions. My stepfather, Jim, would start off the feast with his broiled oysters. We call the “Oysters Jim” and even after his passing, the tradition still continues. When you try them, you’ll understand why. Enjoy the Oysters Jim; it could be a nice start to your holiday.

Oysters Jim

12 ea. Apalachicola Bay Oysters,
freshly shucked on the half shell

¾ cup Unsalted Butter, melted

1 tbsp Old Bay Seafood Seasoning

2 slices Hickory Smoked Bacon

12 pieces Sharp Cheddar Cheese, 1/8” thick and 1” by 1”
squares

Pre heat the oven to 375 degrees

Place the bacon on a metal baking tray and par cook in the oven until 75% done, approx. 4-5 minutes. Remove, cool slightly and cut into 3/4” pieces.

Next, arrange your oven rack so as it’s in the top third of the oven. Set the oven to broil.

Place the oyster on the half shell on a metal baking tray. Drizzle the melted butter over the oysters and sprinkle with Old Bay Seafood Seasoning.

Top each oyster with a piece of cheddar cheese. Place a piece of par-cooked bacon on top of the cheese.

Place the tray on the oven shelf near the top broiler. Cook until the cheese has melted and the bacon becomes crisp. Serve immediately.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

noreply@blogger.com (Chef Joe) — Tue, 20 Dec 2011 13:31:00 +0000

Flavors of Fall – Part 2

The art of braising meat…………..Boeuf Bourguignon

My daughter Maggie

As I wrote in my last post, fall screams of braised meats and stews. In this publication we will explore the art of braising meats, its history and how is applies to a true, French culinary classic, Boeuf Bourguignon. For longer than anyone knows, mankind has been tenderizing tougher cuts of meat by cooking them in a flavored liquid. Braising, as defined by Larousse Gastronomique states, “a method of cooking in an airtight container with very little liquid”.

It’s rumored that in the late 1880’s Augusta Escoffier perfected the art of braising. Here are a couple of critical points defined in the process.

Searing – Searing is the process of cooking meat, at a high temperature in a small amount of fat, oil or butter. The meat is cooked on one side and when slightly browned, turned to the other side. This process is repeated until all surfaces on the meat are lightly caramelized. It is very important that the meat be well seared prior to braising. Searing seals the outer surface of the meat and locks the natural juices inside. It also creates fond on the bottom of the pan. Fond is bits and pieces of caramelized meat and vegetables. It is very flavorful and needs to be incorporated into the finished sauce.

Deglazing with Liquid – As stated in the definition above, braising uses a small amount of a flavored liquid in the cooking process (wine/stock). Too much liquid and you are actually boiling the meat. Deglazing is the process of adding a small amount of liquid to a pan and scraping all fond from the bottom of the pan.

Temperature Control – When braising we want to control the temperature so we don’t actually boil the meat, we simmer it. This is most easily achieved by using the oven rather that an open flame on the stove top.

Now, let’s put our new found knowledge to use by preparing this classic French dish from Burgundy. Let me know how it turns out!

Boeuf Bourguignon - Serves 4

1 ¾ lbs. Beef Shoulder Roast, diced 1-1 ½”

3 slices Bacon, cut ½” wide

3 Tbl.            Butter, divided
1 cup Cremini Mushrooms, sliced ¼” thick
1 cup Cippolini Onions, blanched,  peeled &
  halved

Kosher Salt as needed
Fresh Ground Black Pepper as needed

3 Tbl. All Purpose Flour

1 cup Burgundy

2 cups Beef Consommé, canned

1 Tbl. Tomato Paste

¼ cup Demi Glace

3 sprigs Fresh Thyme

3 sprigs Fresh Sage

1 Tbl. Butter

12 oz. (w) Blanched Egg Noodles

3 Tbl. Butter

¼ cup Italian Parsley, chopped

1) In a Dutch oven, set over medium high heat on the stove, render the bacon until crisp. Remove with a slotted spoon and reserve. Add 1 ½ tablespoons of butter, melt and sauté the mushrooms and onions until lightly caramelized, approx. 2-3 minutes. Again, remove with a slotted spoon and reserve.

2) Add 1 ½ tablespoons of butter, melt and turn the heat to high. Add the diced beef, season with kosher salt and black pepper and sear on all sides.

3) Add the flour to the meat and stir until the meat is well coated. Once coated, deglaze the pan with wine and scrape all the fond from the bottom of the pan.

4) Add the beef consommé, demi glace and tomato paste. Blend well and bring to a boil. Immediately, turn off the heat, add the herbs, cover with a lid and place in a 350 degree oven. Bake the dish for 1 ½ hours.

5) Remove from the oven, remove the herbs and add 1 tablespoon of butter as well as the reserved mushrooms, onions and bacon. Stir until the butter has melted and is incorporated into the sauce. Check the seasoning and add more salt and pepper as desired.

6) In a large sauté pan, heat 3 tablespoons of butter. Add the noodles and parsley and toss well until the noodles are hot, approx. 2-3 minutes.

7) Place the pasta on a large serving bowl. Pour the braised beef, mushrooms, onions, bacon and sauce over the pasta. Serve immediately.

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI - facebook.com/BigFishDearborn

Big Fish Princeton, NJ - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

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