Food Maker, Chef, and Traveling Diner
honey paprika chicken legs raw roasted shredded and ready for sandwiches apple cider and brown sugar braised beef 1/2 way cooked shredded chicken and finished beeg some salads granny smith apple and salted almond coleslaw Greek Pasta salad Green onion mash potato salad
I’d love to do a recipe right now but I’m making food for 30 people and I’m about 3/4 the way done… But i need a break so i’ll just post the pictures I made these for class with ice cream and they were to …
I’d say pasta and filled ravioli is one of my specialities.
I spent months when I 1st started working filling day after day lobster ravioli, making malfatti(spinach and ricotta dumplings), Rolling potato gnocchi, assembling tortellacci di zucca (butternut squash ravioli with amoretto cookies) and punching out circles for half moon chicken and spinach agnolotti.
Then hand cutting strips of fresh pasta for papardelle and rolling out sheets and sheets of delicate thin pastas able to covet some of the most delicious fillings I was able to imagine.
Pasta teaches you elegance, timing of perfect salted and rapidly boiling water, it makes your fingers know patience, and your mind find reason to make all these time consuming intricate little pouches but I believe that its worth it. Though I haven’t made fresh pasta or filled pasta in very long, I know for the holidays there will be a variety of lovely little pockets of flavor.
Ragu is also one of my very favorite things to make. I love long simmering sauces, each of these took over 3 hours… to brew the most delectable tender pieces of meat and vegetable. I’ve made enough Bolognese to fill a large swimming pool in my life and will continue to do so filling the ocean.
Deconstructe Deconstructed Beef wellington layered with puff pastry covered in mushroom duxelle with red rose potato mash, thyme and parsley grilled button mushrooms and chanterelle mushroom au jus Organic Oxnard grown strawberry salad with fresh ricotta cheese, celery roots chips and honey aged balsamic vinaigrette …
I want to thank everyone who takes part in my ideas, my art, my soul really. My cooking Here are some old dishes These are either dishes I taught, I made, I created, I platted and were all photographed by me Classic Italian and some …
Lime marinated carne asada soft tacos with cotija cheese, lettuce, and cilantro served w/ roasted onion and Roma tomato Spanish rice
3 limes cut in 1/2 and juiced
1/4 cup white vinegar
1/2 white onion
1 teaspoon Salt
cracked black pepper
1/2 bunch of cilantro minced
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 teaspoon dried chili powder
1 tablespoon red chili flakes
2 tablespoons garlic powder
2 tablespoons onion powder
4 splashes of soy sauce or you can use Worcester sauce too
about 1 and a half to two pounds of flap steak which will have some silver attached to the back you need to clean it very well from all that connective tissue or you’ll have tough carne asada.
Add all the dry ingredients and wet in a small bowl and mix together. This is what i used I’m pretty sure I through things together quickly but you may like the marinade more spicy but so you know this is a spicy marinade to begin with or to have more acid so make sure you make the marinade aside from the meat and taste it to see if you’d like more fresh herbs. Recipes have to be adjust to personal taste that’s always my philosophy use this as a base and add things you love.
After you’ve tasted it then add the meat, you can toss in the lime rinds for extra flavor, and onions to the mixture toss and leave in a plastic bag up to 24 hours. This marinade actually is not very very wet so just make sure every things saturated. If it looks too dry add a bit of water or stock to it which will keep meat moist for holding overnight but you shouldn’t need it.
I didn’t put any oil in this which i thought was kinda weird but it still came out really good
Then drain off excess moisture and grill or what I did cause I don’t have a grill is just use a grill pan and heated an oven to 450 cooked the meat for about 7-9 minutes and moved the pieces around about 4 minutes in and done. Slice up the meat on a bias which means against the grain of the meat. Another technique that will keep the meat from getting though.
Carne asada let me know how you like it if you decide to try it 🙂
Veggie… fied
Use Zucchini, Chayote, en.wikipedia.org/wiki/Chayote Bell peppers, and Red Onions, Even Fried Tofu, and marinade them with the spices i have up there for the beef
just as good even better
Ricotta, piselli, di pollo cannelloni con pana Ricotta, peas, and chicken filled rolled pasta with cream This is a super lush fantastic way to have filled pasta. I used a bunch of crap i had at home and made is snazzy Italian my go to …
Menu Sake (Salmon) and Maguro(tuna) Sashimi , Chicken-katsu(fried pounded chicken breast) , Tonkatsu (fried pork cutlet), Mirin and sake marinated grilled beef with Oshinko(pickled dikon), Scallion and red miso glazed shrimp, Musubi and California roll, sesame sato shoyu(sugar and soy sauce) oyster mushrooms, blanched broccoli …
Cheers…Here’s to the most unconventional of recipes where I’m talking a lot instead of only showing you how to make something… ahahaha
Easy pasta in case one day you’re a little hungry
just cause it says poached don’t get scared
its just tactics for fancy cooking
tell someone you poached something for them
their gonna be like holy hell this kid can
cook!
plus it eliminates use of a lot of oil and I’m trying to not be 1000 pounds before the end of my life
Farfalle with Tomato Poached Chicken and Broccoli
one box of whatever short kinda pasta you like
i used farfalle… i mean just look at that name… it sounds… delicious
anyway i digress like always
this is why i don’t write recipes
geezus get going…
The Stuff
4 Roma tomatoes chopped
1/2 medium white onion minced
3 cloves of garlic
about 1/2 bunch of basil chopped
2 cups of broccoli washed cleaned and chopped into bit sized pieces my bits are pretty big i don’t like the broccoli to get lost or too smushy!
2 chicken breasts sliced into small pieces now when you do this make sure you go against the gain of the chicken so the pieces remain tender and try and make them as similar in size as possible otherwise you’ll have some dry pieces and some raw ones
1 tablespoon of oregano
2 small cans of tomato sauce
1/2 cup of milk
1 tablespoon of extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper to taste
a little smoked paprika if you got it
and a dab of cayenne pepper for kicks
salt
large pot of salted boiling water
1 box of you choose it
The Way
okay so now
I add the olive oil to the pan… heat it up
then add the onions
cook them for about 4 minutes
then add the tomatoes
sir em a bit till their good and warm
add the garlic
let that cook some more till everything smells pretty good about 3-4 minutes making sure the fire isn’t too high so your not burning anything
there’s nothing worse than burnt garlic so if you burn it throw it away or else your whole dish is gonna be disgusting
okay so now that’s look in good
pour in the broccoli
mix mix mix
add to this the tomato sauce
and mix it all about
simmer a couple of minutes
then add milk and seasonings
good news is were almost done
okay now that the sauce is bubbling away lower the heat and bubble some more for about 5 minutes
add the chopped chicken to the liquid
mix mix mix again
i know but cooking is repetitive just do it
okay so by this time you can stop mixing
put a lid on the sauce and let it cook
about 6-7 minutes
chicken is quick don’t over cook it
and your not gonna die if you get a tiny little piece of raw chicken so don’t be so paranoid your house isn’t the health department and I’m sure your cleaner then your average taco stand so don’t worry plus everything cooks a little longer when you toss it in. Best bet is make sure the pieces of chicken are the same size for even cooking.
anyway the chickens gonna let go of a lot of nice juices into your sauce
so after you got all that cooked up
your gonna cook your pasta in the water
nice and al dente now
none of this over cooked pasta bullshit
that’s disgusting
my none existent Italian grandmother would be rolling over in her grave
anyway
drain the pasta
add a little good extra virgin olive oil to it
i know i said not too much oil but i don’t even think of olive oil as fat really cause its so good for your skin and your life honestly
you need more olive oil in your life
add the pasta to the sauce
mix mix and let all those juices stick to that yummy goodness
adjust for seasoning
always always always taste and put freaking salt in your food!
lesson number one if you got through all this fucking taste your food
it will help
you know what you like
if you want it spicy
if you want it more tomatoey
if you want it to have candies inside i don’t care your gonna eat it fix it the way you like
At the very end put in the basil
because fresh herbs have the most power when fresh meaning at the end always
and sprinkle with a little parmigiano reggiano or maybe you just have a little packet of cheese from take out pizza the other night
whatever floats your boat
and you got it homies
pasta
enjoy
ps I’m down to vegetarianize… veganize this
get rid of the chicken and milk add an extra can of tomato sauce and a little bit of veggie stock or water 1/2 cup instead of milk
chop up some extra broccoli maybe even some peppers or eggplant would be awesome
cook it in the sauce like you would the chicken
and you got the veggie pasta of your dreams
Peperonchio and Pomodoro(red pepper and tomato) Braised Rapini and spinach Linguine Beef ribs braised in orange ale and bay leaf cinnamon butternut squash empanadas fideo with roasted tomato, corn, and cilantro braised chicken thighs with chayote squash and pasilla chile Spaghetti pomodoro, basilica, il manzo …