Bubble And Squeak!

Bubble and squeak is a traditional English breakfast that's made from leftovers from a traditional English Sunday dinner, like onions, mashed potatoes, cabbage, brussel sprouts and so on.  It's all mixed together and fried in butter until brown, then served with an egg on top!  Sounds weird, but believe me it's fantastic!

As you must know by now, I'm into using leftovers, not just to save money but to respect my food, like the plants and animals that have died for me so I can exist!

Just take a heavy skillet and heat it up over medium heat, adjust the heat as necessary, you want to make sure everything is warmed though and not just browned, so low to medium heat is good.  Add some butter, when the butter is foaming, add the veggies, patting them down so they fill the pan and to remove any air pockets.  Make sure to season well with sea salt, pepper and add a little heat like Cayenne or chili flakes.

Cook for about 15-20 minutes then flip or turn.  Start cooking your eggs in a separate pan with some butter over low to medium heat.  The trick to cooking eggs, and everything else for that matter, is to make sure the pan is hot and not just warm.

I always want you to serve food onto warm plates,  it's OK if you don't but never serve eggs onto cold plates, they will be like congealed rubber!

Bon Appetit!  Chef Hobbes

Saturday Night Pizza, with Bacon, Mushrooms, Onion and Cheese

Here's a quick "Thin Crust" pizza that you will live for!  It only takes 5 minutes to cook once the saute is done...

Recipe for one 14" pizza +/-
3 slices of bacon, cut into 1/4" pieces with scissors
Handful of crimini mushrooms, sliced thin
1/2 red onion, sliced thin
Cheddar cheese
Mozzarella cheese
Parmesan cheese
Olive oil
Italian parsley, roughly chopped
1 - 2 oz piece of pizza dough

See my December 30th post for my basic dough recipe.

Get the oven hot set at 500* or higher, with a pizza stone on the middle shelf.

In a saute pan with a little olive oil over medium high heat, add the bacon and brown.  When done add the mushrooms and onion, cook until done.

Tip:  Before doing the next step, make sure all of the ingredients are ready to go, you will have to move fast because the dough will start to cook the minute it hits the stone!

Roll out the pizza dough on a floured surface, then brush with olive oil.  Take the hot stone out of the oven and place the pizza on top.  Brush with olive oil, then arrange the cheese, mushrooms, bacon and onions, then finely grate some parmesan on top.  Cook for about 4-5 minutes...  Garnish with parsley and a pinch of chili flakes.

Bon Appetit!  Chef Hobbes

Rum Mango Delight!

OK, it's Friday night, and it's time to relax with a nice cocktail.  Deb loves this new one we just created tonight, and I hope you do, too!

Recipe for one:
Juice and pulp of half a mango
2 shots white rum
Splash of Chambord liqueur
Mint leaves

Puree the mango with the rum and Chambord.  Pour into a shaker full of ice and shake.  Serve in a frozen martini glass and garnish with mint leaves!

Cheers,  Chef Hobbes

Toad in the Hole, or Bangers in Bed...

OK, the butcher (Adam) at Marketplace here on San Juan Island is making some incredible sausages and pancetta!  You have to check his stuff out...

Recipe for two:
4 of Adam's Irish pork and apple sausages
1/2 red onion, cut in half and thinly sliced
Batter:
1/2 t salt
4 T flour
Olive oil
2 eggs
1 c water

Set the oven to 375*  Quickly brown the sausages (no need to cook them though, just brown them), then place in a baking dish.  Mix all the batter ingredients together, and whisk.  Then pour into the baking dish with the sausages.  Now add the onion and bake for around 1 hour and 15 minutes...

Bon Appetit!  Chef Hobbes

Smothered Pork Chops!

Totally awesome dish!

Recipe for two:
2 thick cut bone-in pork chops
2 yellow onions, cut in half and sliced
1 T olive oil
2 c stock
Potatoes and sweet potatoes for mash
Salt and pepper
Pinch chili flakes

Get the oven nice and hot, set at 350*  Brown the seasoned pork chops with a little olive oil in a heavy skillet that can be covered, like a cast iron dutch oven.  When the chops are brown add the onions, stock and the chili flakes. Cover and pop them in the oven for an hour.

When the chops are almost done, start making the mashed potatoes.  Serve onto warm plates.

Bon Appetit!  Chef Hobbes

Pasta Puttanesca

A classic Italian pasta in 15 - 20 minutes!

Recipe for four:
1 packet penne pasta
1 red onion, chopped
1 can Eden crushed tomatoes
3 roasted red peppers, chopped
2 T capers
1 c kalamata olives, chopped
4 fillets anchovy, chopped
4 cloves garlic, finely chopped
1/2 c olive oil
Pinch chili flakes
Salt and pepper
1/2 bunch Italian parsley, rough chopped
Grated Parmesan, for serving

First, get the salted pasta water going, then add the pasta when boiling.

Saute the onion in a large saute pan with a little olive oil, cook until soft over medium high heat.  When soft add the garlic, olives, capers, anchovies, salt and pepper and chili flakes.  Stir and cook for a minute or two, then add the tomato sauce and lower the heat to medium low.

Drain the pasta and return it to the pot with some olive oil and toss.  Serve the pasta onto warm plates with the sauce.  Grate the cheese on top and garnish with the parsley.  It's that easy...

Bon Appetit!  Chef Hobbes

Chicken Tenders With Roasted Vegetables, Garlic And Rice!

A beautiful dish, that's full of flavor and the sauce is already done for you!

The recipe for ?

Simply peel some beets, carrots and onions, then quarter them and throw them in a covered roasting pan with some garlic, fresh lemon thyme, butter olive oil, white wine, salt and pepper and a pinch of chili flakes.  Roast in the oven set at 350* for about an hour and a half.

When the vegetables are about done, start the rice, and use chicken or vegetable stock for the liquid instead of just water.

When the rice is about done, heat up a large saute pan over medium high heat.  Add a little olive oil and cook the seasoned chicken tenders until they're brown on both sides.

Serve on warm plates. . .

Bon Appetit!  Chef Hobbes

Papas Bravas!

Papas Bravas.  Loosely translated, papas bravas means "spicy potatoes."  In this dish the potatoes are a bit like french fries, and the hot, sweet, garlicky and sticky tomato sauce that comes with them is the bravas part.

This is a Cindy Pawlcyn recipe from her book "Big Small Plates."  I did change it a little bit!  Cindy is the owner of Mustard's Grill in Napa, California, which is my favorite restaurant of all time!  Cindy has truly been a huge inspiration for me and many Chefs. . .

Recipe for six:

Brava sauce:
2 T mild sweet chili powder
1 T sweet paprika
1 T smoked paprika
4 cloves garlic, peeled and finely minced
1 1/2 T sherry vinegar
Tiny pinch ground cumin
Tiny pinch cayenne
1 t sea salt
1/3 c extra virgin olive oil
1 c very ripe cherry tomatoes, chopped up

12 to 18 potatoes, peeled and halved
Olive oil, for frying
Maldon sea salt

First boil some salted water in a pan big enough to house the potatoes.  While that's happening, combine all the ingredients into a blender and puree.  Then transfer to a small covered saucepan over low heat.

When potatoes are barely cooked and still firm, drain.  Now in another saucepan add some olive oil to a depth of a 1/2" deep and heat it up on medium high!  When the oils hot add the potatoes one at a time so not to splatter and burn yourself!!   Cook until golden brown, then remove from the oil and pat with paper towels and plate with the Brava sauce...

Bon Appetit!  Chef Hobbes

Blood Orange Martini

Friday is the only night of the week that Deb has a fancy drink, so I try to make it special!

Recipe for one:
Juice from one fresh blood orange
2 shots vodka
1 splash orange liqueur
1 splash Grand Marnier

Pour all the ingredients over ice in a shaker, place the lid on and give it a good old shaking.  Garnish a frozen martini glass with a slice of blood orange and pour in the liquid.

Cheers to the weekend!  Chef Hobbes

Hanger Steak with Onions, Mushrooms and Sweet Potato Fries

There's just something about the combination of steak, onions and mushrooms that soothes the soul!

Recipe for two:
1 hanger steak for two
1 sweet potato, peeled and sliced into large fries
3 potatoes, peeled and sliced into large fries
1 large red onion, peeled and halved, then sliced very finely
2 large portobello mushrooms, wiped clean and stalk and black lungs removed and sliced thick
olive oil
2 T butter
Salt and pepper

Tip: Wolfgang Puck says the thiner you slice the onions the sweeter they will be!  It works, trust me...

First get the steak to room temperature for about 30 minutes, then season with salt and pepper.

Turn the oven on set at 350*  Toss the potatoes and sweet potatoes with some oil and salt and pepper.  Place a piece of parchment paper on a sheet pan or roasting pan, then place sweet potatoes on the paper so they don't touch.  Now bang e'm in the oven until done about 45 minutes.

While that's happening, put a good amount of oil and the butter in a large heavy saute pan, over medium high heat.  When it's good and hot add the onions and cook them until they just start to brown, then turn the heat down to low and cook for about 10 minutes.

Now start cooking the meat, on a grill or in a heavy skillet on top of the stove over medium high heat.  Brown on both sides and then let it finish in the oven.  When it's done to your liking remember pull it out     of the oven and let it rest covered with foil for a few minutes before slicing so it stays moist.

Turn the heat back up on the onions and throw in the mushrooms and toss, keep them moving over high heat, they will cook fast!

When everything is done, slice the meat and plate everything onto warm plates.  If you want to get fancy you can crumble some blue cheese over the meat...

Bon Appetit!  Chef Hobbes

Breakfast Hole In The Wall... To celebrate my 101st post today!

I posted this way back when I first started this blog, but I thought I would do it again!  You parents, this meal is good, and good for you, and it only takes 5 minutes to make, and the kids will love it!

First get a pan nice and hot (no non-stick pans please), apply some olive oil and a tablespoon of butter.

Make a hole in a piece of bread using your fingers or scissors, (I really like Bakery San Juan's sour dough for this).  When the butter has melted add the bread, and then crack an egg in the hole.  Season with salt, pepper and cayenne (a bit of cayenne makes this dish so don't skip it).  After cooking it for 2 minutes over medium high heat, flip it and cook another two minutes or less if you want the egg runny!

It's as easy as that!  Out the door in 5 minutes with a good nutritious meal...

Bon Appetit!  Chef Hobbes

Penne Pasta with Pancetta, Butternut Squash and Cabbage

A wonderful pasta dish!

Arron the butcher at our local store (marketplace) has started to make pancetta, and he is really doing a fine job!  I bought a half pound chunk and I was very impressed with the results.  Pancetta is pork that has been cured with herbs and dry aged, just wonderful if you use it the right way!

Recipe for four:
1 16 oz bag Penne pasta
1/2 pound pancetta, cubed
2 c butternut squash, cubed
2 c red onion, finely chopped
3 cloves garlic, finely chopped
1/2 t fresh rosemary, finely chopped (don't use dried)
2 c shredded cabbage
Olive oil
Pinch chili flakes
Salt and pepper

Get the salted pasta water going!
Start sauteing the pancetta in a little olive oil over medium high heat.  When it's getting nice and brown add the onion and cook for a bit, then add the garlic and squash and cook until done.  Then add the rosemary, chili flakes and cabbage.  Cook just a little more to soften the cabbage.

Drain the pasta when it's done, and return to the pan and add some olive oil and stir.

Serve the saute over pasta on warm plates with a generous amount of extra virgin olive oil and a a little Parmesan cheese.

Bon Appetit!  Chef Hobbes

The Best Hot Chocolate Ever!

Hot chocolate has been around for a long time, even the Aztecs and Mayans loved the stuff!

Because of the snow and the cold, I thought it was a perfect day to perfect a cup of hot chocolate!  I made the recipe really rich and served it in really small cups as a wonderful mid-afternoon treat.  You can add less cream and more milk and less chocolate so it won't be so filling, it's your choice.  Any liquid leftover can be chilled and served with vanilla ice cream later.

The chili flakes in this recipe really make the flavors come together...

Recipe for four small servings:
1 c milk
1 c half and half
1/2 c cream
2 1/2 oz 70% dark chocolate, finely chopped or grated
1 1/2 oz milk chocolate, finely chopped or grated
1/2 t cinnamon
Pinch of sea salt
Big pinch chili flakes, finely chopped

Add the milk, cream and half and half to a saucepan and warm over medium low heat, but don't scald or boil.  As the milk is warming add all the ingredients and stir until dissolved.  Serve when hot!

Bon Appetit!  Chef Hobbes

Pot Roast With Leeks, Potatoes and Parsnips on a Bed of Shredded Cabbage

This is a very traditional British Sunday dinner meal, that's usually served around 3 pm!  When my Dad was alive, we used to walk about 3-5 miles to the pub on a Sunday morning, have a couple of pints and walk home.  This was the kind of meal my Mum would have waiting for us when we arrived home.  I really miss that!

Recipe for four:
1 pot roast, at room temperature for an hour
1 red onion, finely chopped
8 small leeks, trimmed and cleaned
4 red or yellow potatoes, cut on half
1 large parsnip, peeled and cut into medium size pieces
1/2 head of cabbage, shredded
1 cup red wine
1/2 cup beef stock
1 T butter
olive oil
salt and pepper

Get the oven hot, set at 350*  Now drizzle a little olive oil in a large pan, over high heat and brown the seasoned meat on both sides.  When done, place in a roasting pan and place in the oven.  Depending on the thickness of the meat, it will take between 1 hr to 1 1/2 hrs.

When the meat has been cooking for about 30 minutes, boil some water in a saucepan and add the potatoes and a little salt.  Cook until just slightly soft.  Drain and add them to the pan with the meat along with the parsnips and a good amount of oil, so they will brown, turning once in a while.  Add the leeks about 20 minutes before everything looks like it's going to be done.  Oven roasting is a very forgiving way of cooking, if things are cooking too fast, just take them out and return them to the oven later...

When the meat is rare to medium rare, depending on how you like it, take it out of the oven and place on a  cutting board covered, to rest for about 20 minutes.

When everything is done, start sauteing the onion in a little olive oil over medium high heat.  When done add the cabbage with a little salt and pepper, and melt, this only takes a couple of minutes.

Remove the vegetables from the roasting pan and add the wine, and reduce by two thirds.  It's easier to do this on top of the stove over medium high heat rather than the oven.  When done add the stock and do the same.  While the sauce is reducing slice the meat.  When the sauce has reduced to about a half a cup, turn the heat off and add the butter shaking the pan back and fourth until the sauce has a nice shine.

On warm plates, place the cabbage and a few slices of meat and then sauce.  Place vegetables around the plate.

Bon Appetit!  Chef Hobbes