singleGuy Chef

Posted on 31. May, 2007 by singleguychef.

I recall a poll, asking which one of the chef’s faces people would like to throw pie into. Well, Mario was 2nd. So, see if you can get first!

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Posted on 31. May, 2007 by singleguychef.

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Posted on 31. May, 2007 by singleguychef.

Oh come on! You guys know who you are. See if you can shut her down before the commercial ends.

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Posted on 31. May, 2007 by singleguychef.

For those who kick it up a notch…

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Not your traditional Memorial Day Get-together

Posted on 29. May, 2007 by singleguychef.

Inevitably, someone at the office is going to ask, “So what did you do for Memorial Day weekend?” My response, “I cooked.” Not too long ago, I decided that I was going to start playing around a bit more and trying some different dishes. Thus, this first of what I hope to be a series of “Food Play” entries.

Well, I didn’t have many tasters around this weekend. Some even left the country to avoid being guinea pigs. but I was more than happy to try the dishes out for myself but suddenly…*phone rings* It’s my sister.

“What are you doing this weekend?” she queries
“I am going to play around with some recipes.” I responded
“Well, what time do you want me over?” she laughed.
“Don’t know yet, I’ll let you know?” I said.
“Ok!” she cheerfully replied.

There is was, my hapless victim. My guinea pig. MUAHAHAHAHA!

So the follow up question from the co-worker, “What’d you make?” Well…

The Menu

Grilled Scallops with ginger, soy dressing and sea beans

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

Scallops with black bean salad and salsa verde

Sea bass with ginger soy broth and ginger coconut rice

So here was the plan…I was going to wake up early, 7 a.m., head down to Eastern Market and get as many of the recipe items I could. 10 a.m. Still in bed. Groggy. Wondering, “Did I sleep past the alarm?” Change of plans…can’t make the breakfast paninni this morning…grab a bagel with cream cheese and lox, coffee and speed down there. Eastern Market gets nutty if you don’t hit it early. Mother Nature was on my side though. It was grey, dreary and rainy - weather that could deter the crowd. Yeaaah, no such luck. Donned with ponchos and toting their umbrellas, there were a LOT of people thinking the same thing I was thinking. Even the BBQ’ers were not deterred.

“How’d they turn out?” Well…

I should have swapped the order in which the Spanish and Mexican scallops were served. The serrano and potatoes had a rich, deeper flavor profile than that of the black bean and salsa verde. Hey this is Food Play, I am not supposed to worry about that.

Here’s my sister’s preference:
1. Mexican style scallop
2. Spanish style
3. Japanese/Asian style

Mine:
1. Spanish
2. Mexican
3. Japanese

Why’d the Japanese style end up last each time? I blew out the sea beans. Made the mistake of blanching them with salt and it made the dish too salty. I noted that in the recipe and just want to remind you here. I think next time, I’d add some cilantro and maybe some sesame seeds too. Do a quick sautee and finish them in the oven.

What about the sea bass? I’d do it the same again and with variations. The sourness of the bok choy and the sweetness of the coconut rice gave the dish an interesting profile of taste. The coconut rice is so flexible. My sister loved it. I think the next time I use it, it’ll be with a grilled finish along with a mango salsa.

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Posted on 28. May, 2007 by singleguychef.

A friend of mine suggested that I post an entry about what I thought a single guy would need to start cooking; You know, the basics. This is not that entry. Well, not the complete entry. It’s the start.

So, if I had to choose one item, one item that I just couldn’t live without, it would have to be my chef’s knife. Back in the day, my friends thought I was nuts to spend over $100 on one knife, while they were getting whole knife sets and pots and pans for that and with some leftover money for Ramen. It was the Wusthof, Grand Prix 10″ chef’s knife and man…when I started to cut with that, it was an epiphany. *cue angel chorus and lights*

Through the years, I’ve gone through Wusthofs and Henckels and have enjoyed them all. The Global chef’s knife is my current weapon of choice. Compared to German knives, the Japanese knives use a harder steel and have a smaller angle to their edge. What does that mean? You have a sharper edge that lasts longer.

So why a chef’s knife? A common misconception that people have is that a sharp knife is more dangerous. Let’s clear the air now, a sharp knife is a safe knife. Why? A sharp edge allows for more control and precision and doesn’t require so much effort. It’s when one starts forcing the cut that slips and loss of control happens. That’s sort of the “practical” reason. The true reason? One can’t appreciate it with words, only in action. You must experience the act to truly understand.

So, what’s your weapon of choice? I am curious what the readers are using.

Please post a comment and let me know.

Myself, I have my eyes on the Shun 3 piece knife set.
Here’s an Alton Brown video on why he loves the Shun knives.

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