The Bites: Smoked Oysters

Small bites…..this time featuring smoked oysters.  I’ll be doing a lot of stuff like this over the next quarter so I needed to get a jump on it at home. Next step, invite sister and her husband over and find out what they think….

The small bite above is a water cracker with gournay cheese, diced cerignola, smoked oyster, sherry pickled shallot, and mini-sprout.  Good….next!

Same cracker, different story.    Pesto, oyster, caramelized onion, shredded Beecher’s smoked then torched…… This one wins!

Eric

Cold Hors d’œuvres

Class time!

Made these Soba/Crab Spring Rolls..  Rice paper then nori.  The crab is brined in a salt water solution I made up. The noodles were cooked then cooled and soaked in soy sauce and green onion whites. There are shiitake mushrooms that I quick pickled then some julienned carrots, red bell pepper, and finally it’s rolled together.    The sauce is a cilantro/garlic/roasted red pepper sauce made with yogurt base and sri racha.   Best damn spring roll I’ve ever had/made.

Grilled Shrimp wrapped in prosciutto and basil

Pepperjack oregano crackers with gravlax and red pepper mousse

Profiteroles with Chicken Curry Spread

Shrimp/Mango Crumple with Spanakopitta

Salmon Mousse with Won Ton Crisps

Beef Tartare with Parsley/Chive oil and Truffle oil

Next week is curring week!

Eric

Mediterranean Mussels in a Hamachi Broth with Pisatchio Szechuan Pepper Seasoning

The serious talking continues..

I made a Hamachi broth with the remaining bones and meat I didn’t use for the seared piece.  Celery, onions, kasu, water, and hamachi….that’s all….reduced down then used that to steam the mussels with.  Once the mussels were steamed they were put on a plate and I poured the used broth over the mussels then seasoned with a toasted szechuan pepper and crushed pistachio seasoning I’m working on.   Oh yeah, micro greens!

Eric

Seared Scallop, Iberico Ham, Sauteed Golden Beet, with Yellow Bell Pepper Coulis

Course 3 of 4.  The coulis was inspired by a recipe from the Rover’s cookbook.  I seared the scallop in Iberico ham fat……because I’m awesome.  The ladies from Savour in Ballard hooked me up with the fat pieces because they’re the best ever. Here is a picture of it as I was rendering it down in the flat cast iron pan I have (purchased it at a senior center for $8!!)

Took the fat, seared the scallops.  Blanched the golden beets, shocked them, then sauteed them. I’ll sliced them a little thinner next time.  The Iberico topper is torched right before eating.

Eric

2010 Alouette Cheese Bowl

The people from Alouette cheese sent me another box o’ cheese so I had to get to work. Unfortunately, I have my entire kitchen packed up so I had to ask a friend to donate her kitchen for the evening while I tried to prepare a few things with one hand tied behind my back (not really, just massive cuts and band-aids still).  I had two other things planned but I packed up the essential items so I will be revisiting those next week.  Anyway, thanks Jayne for letting me borrow your kitchen and thanks Alouette Cheese for sending me another box o’ cheese!

Here it is, my 2010 Alouette Cheese Bowl

Fondue Try This At Home

I don’t like fondue, there I said it.  I hate how every 3-5 years it becomes fashionable and people go out and buy those little fondue sets then they use them once or twice and wait another 3-5 years to be told it’s fashionable again.  Why do all that when all you want it melted cheese with something to dip it in?

If you’re having a party and there is a table in front of the t.v. then you might take a chance of getting your precious burning bowl of fail in the way.  Here’s what you do.  Get a large rectangular plate and place it in the oven at 250-300F.   Melt 2 wedges of Alouette Hickory Smoked Baby Brie Wedges with 1/2 cup of heavy cream in a small sauce pan on low to medium heat (don’t let the cheese get above 165-170F or the cheese will separate).

While that’s going on you can cook some steak (Angus aged 20 days, New York Cut cooked medium rare),  skewer some celery, carrots, tomatoes, hearts of palm, roasted red bell pepper, and then the steak.

You will want to season the cheese once it’s melted with crushed black pepper and himalayan pink salt.

Take the plate out of the oven and pour the cheese in the middle then place your skewered items on top with a little bit of fresh dill as a garnish.   Nobody has to touch the hot plate and everyone can enjoy melted cheese and dipping items without all the trendy crap that fondue brings.

Grilled Sweet Pepper Medley Sandwiches with Bacon and Meyer Lemon Oil

I love grilled cheese sandwiches….I love bacon……I love meyer lemons so I put them all together with Alouette’s pepper medley spreadable cheese.

I used an oatnut bread for this to give the sandwich another level of texture; it compliments the chunks of bacon inside.  I zested a meyer lemon and took half the zest and placed it inside the sandwich then I took the juice of the lemon and remaining zest and mixed it with extra virgin olive oil.

1 container of Alouettte sweet pepper medley will be enough to make three sandwiches. You will also need 3 strips of bacon that will be chopped up to place inside the sandwiches (it’s a good idea to chop them so you won’t have problems cutting the sandwich later).

Cook the sandwiches off on a hibachi grill with a bit of clarified butter on it and wait until the sandwiches turn golden brown…..you’ve done this before!  When you’re all done quarter the sandwiches and pour a bit of meyer lemon oil on top.

Steak and Cheese Please!!!

But, I don’t see any cheese!  Good things come to those who wait.

Take some of that fine Angus steak and cook it up with a little salt and pepper on each side.  Sautee some baby portabello mushrooms in clarified butter, salt, and pepper then place them on the rolls.  Oh yes, there will be cheese!

Melt two containers of Alouette’s Regular Garlic and Herb Spreadable cheese with 1/2 cup heavy cream on low to medium heat (remember the warning I gave you earlier).  When the cheese is melted pour it over the top of the steak and mushrooms, like so.

Cheese Dip? Yes, Cheese Dip

Indulgent, that’s all it is.  This is my version of a fancy cheese dip.  I take two Alouette Baby Brie wedges then melt them with 1/2 cup of heavy cream and finish it with Murray River Pink Salt and a very small amount of crushed white pepper.

The egg yolk is poached in water that is at 120F for about 4 minutes.  I was going to poach it in butter but the whole being at someone else’s house didn’t allow me for clarifying the amount of butter I would need.

Place the yolk in the bowl then pour the cheese on top and place bacon and diced roasted red pepper on top with a little thyme. Ta-da, cheese dip!

Thanks again to Jayne for letting me terrorize her kitchen for an evening and a huge thanks to Alouette Cheese for letting me mess with their awesome cheese :)

Eric

The Laudie’s and Christensen’s Cook: Bruschetta, Quiche, Fried Shrimp, and Virgin Pina Coladas

My wife’s family in Ohio has been up to a few things in the culinary world. A week ago they sent Mindy these pictures of an appetizer heavy dinner party they held where each family would bring some appetizers.

What they didn’t know is that I was going to post it on here (I think it’s awesome and it was one of my goals for this blog….to get people to cook!!!). Also, I want recipes.  Yup, this is what happens with crazy food bloggers, you get everyone involved in your addiction.

Here are the pictures….Now we’ll just wait for the recipes. :)

Virgin Pina Colada’s

I’m loving the idea of serving it in the pineapple.

Bruschetta and Quiche

Fried Shrimp

Ummm, why didn’t you guys do this when I was in Ohio?  Right, I took over the kitchen.

Anyway, I want recipes.

Eric

Roasted Red Pepper Stuffed with Ubriaco alla Birra Rossa Cheese

This is part of the late night menu here at the Rivera household.  The cheese is one of my favorites so I’m always looking for new places to sneak it into. It’s a raw cow’s milk cheese that has been soaked in stout beer for over 100 days. I took it and placed it in some roasted red pepper then baked it until the cheese melted then topped it with a red wine vinaigrette with fresh herbs.

Try it, you’ll like it.

Eric

Seared Scallop with Lemongrass Buerre Blanc and Meyer Lemon Puree

Two different plating options!

The flavor is there on all this stuff. I just need to figure out how to make it all look good. First time I’ve used coconut oil to sear something….I like it!

Eric

5’10″ Eggs with Saffron Buerre Blanc and Pickled Cucumber

This looks very sloppy but the flavor is all there. I intend to tighten the sauce up and serve it with some sort of toasted bread. Also, I’m going to pickle the egg as well.  The whole thing is brought together by the buerre blanc which gives it a luxurious buttery goodness with a small hint of saffron…..nice!

David Chang is a f’ing genius…..

Ingredients:

  • Two eggs cooked for 5 minutes and ten seconds
  • Cucumbers, quick pickled…………..buy the MOMOFUKU cookbook……….now!
  • Saffron Buerre Blanc (click here for ingredients)

Procedure:

  1. Put them all together on a plate……….take a picture…….look at picture….realize how crappy it looks…..try it again some other time!

Eric

Caramelized Pork Tenderloin with Cilantro Oil

Definitely going to be a menu item one day.

Ingredients:

Pork Tenderloin

  • Cut into 1 inch medallions then quick brined for 20 minutes in salt and sugar then rubbed with adobo (my own blend), ghost chili, and sugar

Cilantro Oil

  • Cilantro
  • Extra Virgin Olive Oil
  • Black pepper
  • Garlic salt!

Procedure

Pork Tenderloin

  1. Take a pan, place it on the oven and turn burner to high
  2. Sear each side of the pork tenderloin then place entire pan with meat inside oven at 325F and cook until you have reached your point of being done.  I like my pork pink…..

Cilantro Oil

  1. Place cilantro, garlic salt, and pepper in food processor
  2. PUSH GO and slowly add the extra virgin olive oil
  3. Remove from food processor and strain.  I chose not to use a fine sieve….I wanted to have a few chunks of cilantro in the mix…..call me a traditionalist
  4. Serve over and around pork tenderloin
  5. Enjoy

Pickled Asparagus on French Bread with Parmesan

Had a few things lying around the kitchen so I put them to use.

Ingredients:

  • Pickled asparagus cut into 1/4 inch medallions with top reserved for decorative/functional/awesome purpose
  • French bread, 1/4 inch
  • Pesto
  • Extra virgin olive oil
  • Parmesan cheese
  • Salt and pepper, tt

Procedure

  1. Pour a little olive oil on bread then place in oven at 400F for 3-4 minutes then remove
  2. Combine pesto and asparagus
  3. Place asparagus medallions then cheese then asparagus top on bread then season with salt and pepper
  4. Place in oven until cheese is melted
  5. Serve with a little more olive oil on top
  6. Enjoy

Eric

Duck Fat Fries, Herbs de Provence Chicken Tenders with a Duck Fat Country Gravy

Duck fat is in…..Yup.

Ingredients:

  • DUCK FAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
  • Russet potatoes, shoestring cut……buy a mandoline
  • Standard breading procedure………..flour with herbs de provence, sel de mer (salt), and pepper……whisked eggs……and panko bread crumbs with herbs de provence, sel de mer, and pepper
  • Chicken breasts cut into 1 inch by 4 inch long pieces
  • AP flour
  • Heavy cream
  • Milk
  • Butter
  • Parsley, minced

Procedure:

  1. Have a heart attack!
  2. Cut potatoes with mandoline then blanch them in duck fat then freeze
  3. Standard bread the chicken then freeze
  4. Remove fries and chicken
  5. Fry chicken in canola oil
  6. Fry fries in duck fat
  7. Season fries with sel de mer and black pepper when done cooking
  8. In a small sauce pan add duck fat then whisk in flour
  9. Add herbs de provence, butter, heavy cream, milk, and pepper to sauce then cook slowly
  10. Pour sauce over fries and chicken
  11. Have another heart attack!
  12. Enjoy

Eric

Deconstructed French Onion Soup

Caramelized Pearl Onions, Parsley Cream Sauce, Roasted Shallot Wine Sauce, and Beef Demi-Sauce.

Hi, my name is Eric and I cook! :)