Month: June 2011

Whitefish Salad on Everything Bagels

/ Ren

Smoked whitefish from the deep, cold waters of Lake Superior, tossed with homemade, roasted garlic mayo (seasoned with freeze-dried shallots, chives and scallions), celery, freshly-squeezed lemon juice and chopped egg.   Placed atop “everything bagels” with slivered red onions, thick slices of homegrown summer tomato, crunchy sea salt and fresh dill.  I think I’ve died and gone to a New York deli..

Whitefish Salad on Everything Bagels

Freshwater whitefish belong to the same family (Salmonidae) as salmon, trout and char. A slightly oily fish high in protein and B-Vitamins, this species is rated a Seafood Watch Best Choice.

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Rajmah (Vegetarian Kidney Bean Curry)

/ Ren

Dried kidney beans are picked over and soaked overnight, cooked, drained and simmered with fire-roasted tomatoes, onions, garlic, ginger, chiles and toasted whole spices.  Served over a bed of Indian-spiced, aged basmati rice, this dish totally rocks the taste buds while remaining inexpensive and easy to prepare..

Rajmah (Vegetarian Kidney Bean Curry)

For the Rajmah, I adapted a recipe from Smitten Kitchen, while the cardamom and cinnamon-scented rice preparation comes from Simply Recipes.  In the latter case, you can simply substitute olive oil for the ghee to suit your vegan needs.  Both recipes are seriously delicious just as they are.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health

BBQ Chuck Roast, Jalapeño Cheese Grits

/ Ren

Locally-pastured, bone-in chuck roast is marinated in mesquite BBQ sauce, crushed chilies, cocoa and cold-brewed coffee with onions, garlic, sea salt and freshly-ground black pepper, then braised in a covered earthenware pot for three hours at 300 degrees.  While the roast rests, the cooking liquids are strained, reduced and thickened, then the roast is cut into thick slices, dipped in the finished sauce and served over long-cooked heirloom yellow corn grits with aged cheddar, fresh jalapeños and chopped cilantro..

BBQ Chuck Roast, Jalapeño Cheese Grits

Local sources

Pastured beef from Ross Farm
Mesquite BBQ Sauce from Stubb’s
Coffee from Chameleon Cold-Brew
Herbs and vegetables from my garden

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Insalata Caprese (film)

/ Ren

Here’s a lovely little film that I ran across last night on Cooking Up a Story

Out of death new possibilities emerge…

Shot on location in an alternate universe between time and space, poetic moments of life are snapped into consciousness; the public market becomes a garden from which love springs forth.

INSALATA CAPRESE (12minutes)
Written & Directed by
Jesse Roesler
Executive Producer: David Matenaer
Starring: Matthew Amendt, Val Mudek and Barbara June Patterson

Chili/Beer-Battered Fish Tacos

/ Ren

Wild Alaskan cod filets are soaked in a batter of corn flour, beer and chile molido (ground chile pods without additives), then quickly fried in oil and served Baja-style in a warm tortilla with a salad of blanched cabbages with freshly-squeezed lime and sea salt.  Topped with a dab of crema Mexicana and salsa and served piping hot..

Chili/Beer-Battered Fish Tacos

For the Batter

2/3 cup organic corn flour
1/4 cup organic all-purpose flour
1 pastured egg
2 teaspoons chile molido
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-ground black pepper
1 bottle beer (not dark)

Sift the dry ingredients together in a bowl.  Whisk in the beer and egg.  Rinse and pat dry inch-thick pieces of cod (or other firm, white fish), place in the batter and refrigerate 1 hour before frying.

“Real Baja fish tacos are nothing like what you’re used to eating when it comes to Mexican food.  In fact, true Mexican cuisine might be our biggest missed chance.  Satisfied by the (admittedly tasty) Tex-Mex-style with its copious cheese, sour cream, pile-it-on technique, we are missing a world of subtlety shot through with spicy excitement, flavors that emphasize festivity and celebration, not fullness and indulgence–a rich tradition of indigenous techniques influences by European sensibilities, infused with a penchant for bold flavors.”  –The Paupered Chef

Queen of the Sun [Documentary Trailer, HD]

/ Ren

What are the bees telling us? Crank it up!

About the film

About the film

In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse.  His prediction has come true with Colony Collapse Disorder, where bees are disappearing in mass numbers from their hives with no clear single explanation.  In an alarming inquiry into the insights behind Steiner’s prediction QUEEN OF THE SUN: What Are the Bees Telling Us? examines the dire global bee crisis through the eyes of biodynamic beekeepers, scientists, farmers, and philosophers.  On a pilgrimage around the world, the film unveils 10,000 years of beekeeping, highlighting how our historic and sacred relationship with bees has been lost due to highly mechanized industrial practices.  Featuring Michael Pollan, Vandana Shiva, Gunther Hauk and beekeepers from around the world, this engaging, alarming and ultimately uplifting film weaves together a dramatic story that uncovers the problems and solutions in renewing a culture in balance with nature..

What’s up, @WholeFoods, #GMOs got your tongue?

Related articles
  • Movie Review: ‘QUEEN OF THE SUN: What Are the Bees Telling Us?’ (movies.nytimes.com)

Grilled Wild Grouper with Aged Miso Corn Broth

/ Ren

Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside.  Served with a broth of roasted corn, aged red miso and scallions,  finished with a knob of cold butter and a touch of fresh lemon..

Grilled Wild Grouper with Aged Miso Corn Broth

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa.  The origin of this name in Portuguese is believed to be from an indigenous South American language.

In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus).  In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.   

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.  –Wikipedia

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Tribeza Summer Solstice Chef’s Table Series

/ Ren

FOR IMMEDIATE RELEASE

TRIBEZA SUMMER SOLSTICE CHEF’S TABLE SERIES
TRIBEZA presents its first biannual Chef’s Table Series with Austin’s top restaurants

WHAT: Through the upcoming TRIBEZA Chef’s Table Series Austinites will have the opportunity to gather around the table with their favorite chef, getting to know his inspirations and processes.  Each participating chef will create a special multi-course menu inspired by the summer season for this set of dinners, inviting guests to join them in their restaurant’s private dining room.  Many of the participating chef’s are using local, sustainable ingredients for the dinners.  Dishes include lobster, oysters, heirloom tomato salad, summer truffles and more.  Tickets purchased in advance are required.

WHEN: Monday, June 27 – Wednesday, June 29

The TRIBEZA Fall Fete Chef’s Table Series, featuring autumn-inspired dishes, is scheduled for mid-October..WHO & WHERE:

Shawn Cirkiel, Parkside
James Corwell, Haddingtons– Scallops, Foie Gras, Venison…
Todd Duplechan, TRIO– Lamb Loin, Gulf Shrimp, Lock Salmon…
Ned Elliott, Foreign & Domestic– Truffles, Lobster, Oysters, Desserts by Jodi Elliott…
Julio-Cesar Florez, La Sombra– Cebiche, Ensalada, Parrillada…
Britt Markle, Shoreline Grill– Big Eye Tuna, Wagyu Steak, Gulf Red Fish…
Deegan McClung, Jeffrey’s- 5-Course Tasting Menu featuring Heirloom Tomatoes
Rene Ortiz, La Condesa
Brian Wubbena, Truluck’s– Sautéed Crab Cakes, Scallops, Carpetbagger Fillet…

TICKETING INFORMATION: Visit tinyurl.com/tribezachefstableseries and tribeza.com for ticketing, menus and pricing.

MEDIA CONTACT:

TRIBEZA

Carolyn Harrold
Event Coordinator
(917) 301 5878
carolyn AT tribeza.com

Check back for more information on the following restaurants’ Chef’s Table Series.

Orange and Fennel-Roasted Chicken

/ Ren

Orange and Fennel-Roasted Chicken, risotto with green beans, browned pearl onions and fried capicola..

Orange and Fennel-Roasted Chicken

Marinate locally-pastured chicken pieces (I’m using bone-in, skin-on thighs) in a mixture of raw olive oil, freshly-squeezed orange juice, garlic and cracked fennel seeds for 4-8 hours, turning once.

Remove chicken from refrigerator, wipe off excess marinade and season liberally with sea salt and freshly-ground black pepper.  Allow to stand at room temperature for 30 minutes, then roast in a 375 degree oven until crisp and the juices run clear, about 40 minutes.

Meanwhile, saute pearl onions and roughly-chopped dry coppa (capicola) in a bit of olive oil until nicely browned and slightly crisp.  Use a slotted spoon to remove the onions & coppa to a plate, then add bomba rice to the pan, stirring to coat each grain with the flavored oil that remains.

Add three times the amount of vegetable stock, chicken stock or water to the pan as you have rice, and allow it to come to a boil.  Reduce the heat to medium-low, add cut fresh green beans and allow to simmer, stirring continuously  until the rice is tender, about 20 minutes.  Add the onions and coppa, stir to combine and remove from heat.  Allow to stand 3-5 minutes before spooning onto a serving dish.

Top cooked rice with the roasted chicken and pour the pan juices over the top.  Garnish with fennel fronds and serve immediately.