Monthly Archives: September 2009

Ghost Chili Jerk Chicken with Red Beans and Rice

Posted on by
5

IMG_2563

Feelin’ hot hot hot. I’ve been waiting a long time to use my ghost chili paste. I finally had the chance to use it with this recipe and it definitely set this chicken on fire in more ways than one. If you use the ghost chili properly you can get the right amount of fire and at the same time get a nice fragrant taste/smell to your cooking. Finding the right balance is the difficult part so I won’t bore you with details. Try it for yourself, play with fire!

Also, I’m working on a concept so I can live blog.  I’ll probably do it once or twice a month. It will allow you to watch me cook and explain the steps a lot more and you will also be able to ask questions along the way. There is more to this thought but I’m just trying to work out the specifics. I tried a Facebook live picture, real-time, thing today with this recipe and I liked the way that went so I think it’s time to DO IT LIVE!!!!

One last thing. If you’re offended/scared/angry about my use of lard/bacon/meat products then just keep your comments to yourself. I delete them anyway so there is no point posting negative crap on this blog. Toodles!

Equipment:

  • Ziplock bag
  • Cast iron pan, go old school baby!
  • Two pots…..one for rice and one for beans

Ingredients:

Chicken

  • Allspice
  • Cinnamon
  • Ghost Chili Paste (click)
  • Brown Sugar
  • Red onion, minced
  • Green onions, minced
  • White vinegar
  • Salt
  • Black Pepper
  • Chicken, airline cuts of course
  • Clarified butter

Red Beans

  • Obvious ingredient of the day:  Red Beans!!!!
  • Onion, minced
  • Garlic, minced
  • Lard
  • Bacon, diced
  • Pimento, diced
  • Tomato sauce
  • Cumin
  • Oregano
  • Thyme
  • Paprika
  • Salt and pepper, to taste

You’ll need some rice too, so cook some
Procedure:

Chicken

  • Mix all ingredients together in ziplock bag and place in refrigerator overnight
  • Remove chicken from bag and let excess juice drip off
  • Place chicken, skin side down,  in cast iron pan with heated clarified butter
  • Flip then place in oven at 325F and cook until done

Red Beans

  • Place a little lard in the pot then add bacon
  • Once bacon is cooked remove it and place on a towel
  • Toast garlic and sweat onion and pimento
  • Add cumin, paprika, oregano, thyme
  • Add tomato sauce and 1 cup water
  • Add red beans and reduce mixture by 1/4 by simmering
  • Adjust seasonings then serve over rice!

Once the plate is ready to go then set the mood by turning on the heater to about 90 degrees and listening to this:

Enjoy mon!

Eric

Monday Night Dinner

Posted on by
3

IMG_2534

I need to buy a presentation pan for fish…..yikes!

Anyway, cooked some dinner up last night while I’m on my little break between quarters. I just need to keep up the practice so it doesn’t really matter who is there to eat it or not. The good thing is that there were people there to eat the food I made so that’s a plus!  They left full and happy…..actually, they didn’t leave because it was for my wife and roommates…haha.

Menu:

Carrot Soup (click)

Ciabatta Garlic Bread with a Blood Orange Compound Butter (Click)

Portobello and White Asparagus Pasta with a White Wine Cream Sauce (Click)

Poached Sockeye Salmon Buerre Blanc, I poached the salmon with a blood orange court bouillon (click)

Chocolates from Chocolopolis (click)

Ciabatta Garlic Bread with a Blood Orange Compound Butter

Posted on by
1

IMG_2531Ciabatta is a great choice for garlic bread. It holds up to a lot of oil, butter, and will toast nicely.

Equipment:

  • Mixing bowl

Ingredients:

  • Blood orange zest with a little juice
  • Unsalted soft butter
  • Pink Peppercorn
  • Murray River Pink Salt
  • Fresh Tarragon
  • Parmesan Cheese
  • Ciabatta bread

Procedure:

  1. Mix all ingredients together in a mixing bowl then place in refrigerator
  2. Spread butter over bread then toast in oven under broiler for a few minutes

Enjoy,

Eric

Portobello and White Asparagus Pasta with a White Wine Cream Sauce

Posted on by
1

IMG_2535Picture is a little fuzzy and doesn’t do it justice. I love serving stuff family style! It’s amazing what is possible when you get a chance to watch other Italian Chefs make pasta.

Equipment:

  • Stock pot filled with boiling salty water
  • Medium Sauce pan

Ingredients:

  • 3 Portobello mushrooms, thinly sliced
  • White asparagus, blanched
  • 1 clove garlic, minced
  • 2 tbsp. toasted pine nuts
  • Parsley, Thyme, Oregano………..fresh and minced
  • Parmesan Cheese
  • White Wine
  • Olive oil
  • Heavy Cream
  • Salt and pepper, to taste
  • Pasta, cooked al dente

Procedure:

  1. Place a little olive oil in saute pan then place the garlic in and lightly toast it
  2. Add asparagus and mushroom and cook until mushrooms start to slightly wilt
  3. Add herbs, salt, pepper, and white wine then cook until alcohol smell is gone
  4. Remove from heat and add cheese, pine nuts, and heavy cream
  5. Fold sauce into pasta then let rest for a few minutes
  6. Garnish with herbs and more cheese then serve

Enjoy,

Eric

Fried Spaghetti: Featured/Recreated/Made Better on Sippitysup.com

Posted on by
1

friedspaghetti1_0Photo Courtesy of Sippitysup.com

Greg over at Sippitysup.com has done it again! He took a recipe of mine and made it a piece of artwork. A few months ago I won a contest on his site and he passed out my recipe for this at the Los Angeles Garden Show which he said would be the prize but after seeing what Greg did with my food I can truly say that his work with my food is the biggest prize I could ever receive.

Thank you Greg.

Please visit the link for more pictures and to see the blog that I draw a lot of inspiration from.

CLICK!!!

Festa Italiana 2009

Posted on by
5

IMG_2449

This event was a blast. I was working the event as a Chef assistant on Saturday and Sunday and I was able to work alongside the best Italians Chefs in Seattle.

Getting to the big stage is a long journey so I had an immediate respect for every Chef that graced the stage. They know the work we were doing was the hard part so they were all very nice to us (culinary students).

I cut about 35 pounds of red onions, 3 pounds of basil, prepped noodles, julienned 7 pounds of roasted peppers, Minced 4 pounds of mushroom pieces, Stuffed 125 mushrooms, washed dishes, cleaned the stage, high fived a few of the Chefs, and lots lots more.  Chef Taranto even had me come on stage on Sunday and let me cook along side him…it was a great feeling! I know I’ll be back on the big stage one day but I don’t think it will be at the Italian festival unless I use the name of my alter ego:  Ericci Riverotti.

Everything worked out smoothly for this event and there were two highlights for me:

Chef Nick Stellino called me Chef and he signed a cookbook for me!

IMG_2454

After my shift on Sunday two Japanese students came up to me and said they were big fans of mine. They liked me being on stage……TOTALLY MADE MY DAY EVEN BETTER.  Mindy was there to witness that one so just in case anyone thinks I’m lying, I have proof! :)

Anyway, here are a few more pictures. I didn’t have anyone taking pictures with my camera so if you have any of me then please send them over…..my Mom would like to see them :)

IMG_2450

Mmmmmm Ferrari

IMG_2480Chef Luigi DeNunzio. He was hilarious!

Thanks again to all these Chefs for being awesome!

Chef Nick Stellino  (click)

Chef Mario Fuenzalida, La Fontana Siciliana (click)

Anthony Ferrara and Brian Gojdics, Tutta Bella (click)

Chef Jim Taranto

Chef Luigi DeNunzio (click)

Gratzi!

Eric

5 Spot: Seattle, WA. Puerto Rican Pig Roast!

Posted on by
Reply

IMG_2484

A few days ago I told you that I stopped by the 5 Spot to eat lunch and I noticed a sign announcing this pig roast (click). Well, after my shift at the Festa Italiana I made my way over to Queen Anne and waited anxiously for the pig to be ready.

IMG_2481

Mmmmmm, pig! Anyway, we were there a little early so we settled in and waited in line for the delicious piggy to be cut up for all to be had. They put the 100lb. pig on the grill at 4AM and had it cooking until 4:50PM.  It was wonderful, juicy, and the fat on it was tasty as hell. The best part was when we were making our way through the line Mindy asked for the cheeks and they let her have one of them…….AWESOME!

It wasn’t just pig either. They were serving up pinchos (ka-bobs), red beans, yellow rice, tostones, and just about everything else.  See for yourself:

I had a great time and great food. I just wish people in Seattle were a lot louder…if we were in Puerto Rico people would have been dancing on the streets and the party would have started at 4Am……not at 5PM :)

Thanks 5 Spot, that was a great way to end the summer!

Eric

IMG_2514(crispy black skin…yum!)

Chocolopolis: Seattle, WA

Posted on by
Reply

IMG_2519

Chocolopolis, in Queen Anne, has been open for a little over year. It’s a chocolate boutique style store that Mindy and I stopped at after dinner at the 5 Spot’s Puerto Rican pig roast (more on that in a minute). What kind of chocolate do they have? Pretty much everything and anything you can think of. There are lots of great flavor combinations and each little variation of chocolate has its own design…..it’s amazing! Check out this video of their store!

IMG_2542

Seared Scallops with a Black Truffle Vinaigrette served on Arugula and White Asparagus

Posted on by
2

IMG_2475

At the Cooking with Class event Chef DJ MacIntyre from Seastar created something similar to this. I decided I would recreate the meal with my own twists……My sister supplied the scallops, I supplied the awesomeness.  Invite me over, buy some food, I’ll cook it for you, and you will have a great time…….I promise.

Equipment:

  • Saute pan
  • Stock pot with salty water for blanching asparagus
  • Bowl with icy water for blanching asparagus
  • Mixing bowl

Ingredients:

  • Scallops
  • Lard……..fat is a good thing…..get over it
  • Shallot, minced
  • Asparagus, blanched and cut into a long julienne
  • Arugula
  • Extra Virgin Olive Oil
  • White wine vinegar
  • White wine
  • Black Truffle, small dice
  • Murray River Salt
  • Crushed Black Pepper
  • Blood Orange

Procedure:

  1. Place a little lard in saute pan and sear scallops until golden brown on each side
  2. At the same time saute asparagus with a little salt and pepper then place on plate
  3. In mixing bowl pour in white wine vinegar and white wine then stir in olive oil then add arugula
  4. In the same pan you cooked the scallops place a little bit of lard in and throw in shallots and toast
  5. Deglaze with white wine then add black truffles
  6. Remove from heat and add a little whole butter then pour over scallops, arugula, and white asparagus
  7. Season with salt, peppper, and blood orange juice

Enjoy,

Eric

Savory Clams in a Blood Orange Butter Sauce WITH BACON!!!

Posted on by
Reply

IMG_2469

My sister invited me over to cook dinner for her and her fiance Dave. She supplied the seafood, I supplied the awesomeness.

Equipment:

  • Large saute pan
  • Small sauce pan

Ingredients:

  • Savory Clams
  • Clarified Butter and Whole Butter
  • Blood Orange and Zest of Blood Orange
  • Apple Wood Smoked Bacon, sliced thick
  • Murray River Pink Salt
  • Crushed black pepper

Procedure:

  1. In large saute pan pour in clarified butter and blood orange zest on medium heat
  2. Place savory clams in pot and remove each immediately when it opens and place on plate to serve
  3. Pour half of liquid from saute pan in a smaller sauce pan
  4. Add pepper and small amount of salt in sauce pan
  5. Remove from heat and add blood orange juice, whole butter, and more pink salt
  6. Pour over clams

Enjoy,
Eric

Carrot Soup

Posted on by
4

IMG_2446Psychedelic carrot soup………I’m seeing things man!!!! AHHHHHHH!!!! FREAKING!!!! OUT!!!!!!!!!!!!

Equipment:

  • Stock pot
  • Small sauce pan

Ingredients:

  • Carrots…..about 3 pounds
  • Celery
  • Onions
  • Sugar
  • Dill
  • Parsley, minced
  • Turmeric
  • Cumin
  • Lard              (The Swinery)
  • Tarragon
  • Crushed Red Pepper
  • Water or Chicken Stock
  • Salt and White Pepper, to taste
  • Heavy Cream

Procedure:

  1. Place a little lard in the stock pot and heat it up then sweat onions
  2. Add celery and carrots then cook them down a little bit stirring frequently
  3. Toast cumin in small sauce pan
  4. Stir in sugar into carrots
  5. Add water or chicken stock to carrot mixture then add rest of seasonings/spices/herbs
  6. Cook for 45 minutes to an hour
  7. Puree the soup with an immersion blender then strain
  8. Pour soup back in stock pot then adjust seasonings
  9. When you are ready to serve add a little heavy cream to the soup and serve

Enjoy,

Eric

Quarter #1 is done!

Posted on by
2

IMG_2422

That’s my class after an extensive cleaning session in the kitchen. I’m going to throw my clothes away…..so……much……grease.

Learned a lot of great stuff and I was able to work with a lot of fun people throughout the way.

I’m ready for quarter #2. American Regional Cuisine here I come!

Eric

Killer dipping sauce for those late night frozen gyozas

Posted on by
2

IMG_2424

My dog smiles. Are you surprised? Anyway, about that sauce!

Equipment:

  • Small sauce pan

Ingredients:

  • Powdered ginger
  • 1 star anise
  • 1 garlic clove, smashed
  • 2 japones peppers
  • Red chili paste
  • Arrowroot
  • Fish sauce
  • Sesame oil
  • Water
  • Soy sauce
  • Plum sauce (click here)

Procedure:

  1. Toast powdered ginger, star anise, and garlic clove in pan
  2. Add soy sauce, fish sauce, and sesame oil
  3. Add chili paste and peppers
  4. In a small bowl mix together a small amount of water and arrowroot then incorporate into sauce
  5. Remove from heat after you have reduce mixture by a quarter by simmering slowly
  6. Stir in plum sauce and serve

IMG_2430

Enjoy,

Eric

Black Bean Soup

Posted on by
1

IMG_2403

The weather is starting to change here so I’m here to help you out. A little black bean soup never hurt anyone unless you remember the Great Black Bean Wars of 1340……so many lost…..so many :(

Equipment:

  • Stock pot

Ingredients:

  • 4 cups black beans
  • 1 gallon chicken stock
  • 2 tbsp. lard                  (The Swinery)
  • 2 cloves garlic
  • 1/2 white onion, medium diced
  • Celery, medium diced
  • 1 yellow bell pepper
  • 5 or 6 pimentos……….from my front yard…….that makes it hard for you to make……….oh well!
  • 1 cup tomato sauce
  • Cilantro
  • Marjoram
  • Paprika
  • Cumin
  • Coriander
  • Thyme
  • Salt and Black Pepper to taste
  • Sour cream
  • Rum

Procedure:

  1. In large stock pot heat up lard and sweat onions and garlic
  2. Add celery,  yellow bell pepper, and pimentos then sweat them too!
  3. Deglaze with rum!
  4. Add tomato sauce and spices then reduce mixture by 1/4 then add chicken stock
  5. Simmer, don’t boil, for 45 minutes
  6. Add black beans during last 15 minutes of cooking
  7. Serve with sour cream and cilantro as a garnish

Enjoy,

Eric

Weekend Events!

Posted on by
1

IMG_2321

Let’s work backwards! Sunday evening I will be at the 5 Spot’s Puerto Rico Pig Roast. I’ll probably be the only Puerto Rican person there so that will be amusing.  I’m not expecting much but I am excited that someone is actually making this kind of food in Seattle. I will have pictures and a recap that I will post.

http://www.chowfoods.com/five/index.aspx

On Saturday and Sunday from 11-3Pm I will be at the Festa Italiana at the Seattle Center. I’ll be working as a Chef’s assistant on the big stage so come on down, admission is free!!!!

http://www.festaseattle.com/

Saturday evening I’ll be cooking at my sister’s house. I’ll be re-creating Chef DJ MacIntyre’s Diver Scallops with a Golden Beet Carpaccio with a Truffle Vinaigrette.

Busy weekend o’ cooking. Expect pictures!

Eric