Wednesday, August 29, 2012

DRINK - Brown Derby Cocktail


2 oz Makers Mark Bourbon
1 oz grapefruit juice
.75 oz honey or honey syrup

Shake with ice, strain into a chilled glass.

Thursday, August 9, 2012

MAIN - Pasta with Egg

The pasta below is not what matters. What matters is the egg on top. Try it like this. 

Wednesday, August 8, 2012

MAIN - Seared Scallops with braised chard, semi-mashed white beans, and arugula Pesto



This is something that's really easy, but looks really fancy and presents amazing. The trick with scallops is a smoking hot pan and not to touch the scallops until a nice sear is achieved and it's time to flip. 

FIRST: MAKE THE WHITE BEAN BASE

Saute some chopped shallots until soft, then dump in a can or large cooked batch of white beans. Bring up the temp, then cover the beans with white wine or broth, or both. Cover halfway and let the liquid cook down and absorb into the beans... mash half the beans with the back of a spoon. Squeeze in half a lemon, salt and pepper to taste. Keep warm.

SECOND: MAKE THE ARGULA PESTO

Put the following in a blender or processor and press "on": handful of arugula, small handful of park cheese, small handful of raw almonds, salt and pepper. Drizzle in olive oil slowly until a nice consistency is achieved. Salt and pepper to taste. 

THIRD: MAKE THE CHARD

Rip up some chard, including the stems if you like, and sauté in a bit of olive oil. Once they cook down a little, add a wine-glassful of white white and simmer until the wine is nearly all evaporated. Salt and pepper to taste. Keep warm.


FOURTH: SEAR THE SCALLOPS.
Do about 4-5 scallops per person. Wash them, then pat them REALLY dry, if they are not dry they will not sear well. Season with salt and pepper, then place on a screaming hot oiled pan. Sear for 2-3 minutes per side until golden, remove and... 


Arrange all as seen in the photo. Enjoy. 

Tuesday, August 7, 2012

Breakfast - Huevos Rancheros



Ingredients: 
1/4 cup chopped onion
Serrano, Habanero, Jalapeño, and Chili Peppers (to taste)
3 garlic cloves, minced
4 tablespoons cooking oil
1- 16 ounce can of tomato sauce
Chili powder (Enough to darken the tomato sauce-be careful if you have weak stomach)
4 flour tortillas
4 eggs
Shredded Monterey Jack or Colby Cheese    


How:
- Chop onion and chili peppers. Mince garlic. 
- Heat 2 tablespoons cooking oil in a small frying pan on low to medium heat. Add tomato sauce, onion, garlic, chili powder and chilis. Bring to a boil, reduce heat, and simmer for 10 minutes.
- In a larger frying pan, add remaining 2 tablespoons oil and fry two tortillas for about 30 seconds on each side. Place tortillas on a warmed plate.

- In the same pan, fry the eggs (DO NOT turn the eggs). Place one egg on top of each tortilla, and fully cover eggs with sauce (The sauce will cook the top of the egg). 
- Serve with Refried Beans and warm Tortillas