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Sea Bass with Ginger Soy Broth and Ginger Coconut Rice

Posted on 28. May, 2007 by chef.

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I’ve been beginning to recognize a theme in this first installment of Food Play-1. All the dishes have been
quick to make, taking 30 minutes or less. This dish stems a quick dashi soup I make that’s infused with simple flavors.
Ingredients
Ginger soy broth:
2 cups of water
1 cup dry white wine
2 TBs. of cider vinegar
1 TBs. of [...]

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Scallops wrapped with Serrano Ham & New Baby Potatoes with Paprika Vinaigrette

Posted on 28. May, 2007 by chef.

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The second entry for the Food Play -1. Going to Spain this time with a great Serrano ham and paprika vinaigrette. Deb, from smittenkitchen.com actually gave me the idea of using the vinaigrette with potatoes. It’s the same dressing used in the Salad Sevillana recipe.
Ingredients
3 fresh day boat scallops
3 slices of serrano ham
2 cups of [...]

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Grilled Scallops with Ginger Soy Dressing & Sea Beans

Posted on 28. May, 2007 by chef.

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This recipe was part of a, Food Play -1 series and is the Asian/Japanese entry. Grilling the scallops gives them a smoky, sweet flavor that contrasts nicely to the sea bean’s inherent salty sea tasting crunch.
Ingredients
Scallops:
3 large day boat Scallops
1 1/2 cups of sea beans
Sea Beans:
1 1/2 cup of sea beans
Dressing:
1 TBs. sesame oil
1 tsp. [...]

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Rutherford Hill 2002 Chardonnay

Posted on 26. May, 2007 by chef.

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Let’s start out by saying that drinking a five year-old chardonnay from California is always chancy. These wines, along with Zinfandels, are best drunk young; in their first 2 or 3 birthdays. Rutherford Hill’s 2002 Chardonnay breaks this rule. In fact this wine is good for at least another two years; I [...]

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Luna Vineyards 2005 Pinot Grigio

Posted on 25. May, 2007 by chef.

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Light straw in color, the 2005 Pinot Grigio from Luna Vineyards of Napa Valley is a mouthful. Although the nose is quite light, a sip brings forth some great lemon flavors highlighted by a good amount of acid (think ‘crisp’). It is the finish - that last essence of taste – that [...]

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Wheres the Dashi?

Posted on 24. May, 2007 by chef.

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Apologies to the hundreds of you that have been looking at the cilantro soup with monkfish recipe. Some of you must have been wondering, “Where’s the dashi recipe?”
Well, here it is. In Nobu’s version and in my “convenient” version.:-)
Nobu’s Ingredients
1/2 oz. (10g) piece of konbu
1 quart (1L) of water
1 oz.(30g) dried bonito flakes
Nobu’s preparation
1. Heat [...]

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Not My Friend’s Mother’s Blueberry Pancakes

Posted on 24. May, 2007 by chef.

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The other day, I was trying to figure out why I rarely make pancakes and then it hit me. It was like being back in my friend’s kitchen and his mother was making her “famous” pancakes. It was her “famous” pancakes that scarred me. Now, I was young, didn’t really have anything to compare to [...]

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Kendall Jackson 2005 Grand Reserve Chardonnay

Posted on 24. May, 2007 by chef.

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The words ‘clean’ and ‘chardonnay’ don’t go together as often as they should when describing chardonnay wines from California. That’s too bad. Although heavily oaked/buttery chards can be very appealing, they become a difficult food wine for me. What a joy to bump in Kendall Jackson’s 2005 Grand Reserve Chardonnay. It’s [...]

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Applewood Smoked Bacon Wrapped Beef Fillet

Posted on 22. May, 2007 by chef.

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Sometimes…I just get those cravings. What I loved about this dish is the smoky, grilled flavor of the fillet and bacon contrasting against the sweetness of the mint pea puree. It’s also great that this dish comes together quickly and easily. Whenever I grill beef and don’t have pan drippings to make a sauce, I [...]

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Open face Asian Pear Panini with Gorgonzola Chees & Thyme Honey

Posted on 21. May, 2007 by chef.

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I was chatting with my brother this weekend about the blog and he described this panini to me. He had eaten it at a joint in Chicago and had made the dish for my mom and sister not too long ago. So…I thought I’d give it a try. I normally make breakfasts on the weekends [...]

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