Savory Scrambled Eggs, With Fresh Rosemary

Simple scrambled eggs will be even better if you do this!

Recipe for two:
5 fresh eggs, cracked into a bowl
1/3 c half and half
1/2 onion, chopped
1 sprig fresh rosemary, finely chopped
1 big pinch paprika
Salt and pepper
1 T butter

Saute the onions in the butter over medium heat.  Cook until soft.  Lower the heat to medium low and add the salt, pepper, paprika and rosemary.  Place the eggs and half and half in a blender and quickly whisk.  Now pour the eggs over the onions and stir.  Trick to cooking eggs well is not having too much heat, you want them to cook slowly...

Always serve eggs onto warm plates!

Bon Appetit!  Chef Hobbes

Roast Chicken In Less Than An Hour!

If you want to cook a roast chicken fast, here's how!  Cut it in half...

Set the oven to 400*  Cut the chicken in half, right down the middle so you have a breast, leg and thigh on each piece.

Coat with a good amount of olive oil, salt and pepper.  Place skin side up in a roasting pan, along with some of your favorite veggies and herbs.  Cook in the oven for about 40 minutes then turn vegetables and bast chicken checking for doneness.  Chicken should be done in less than an hour...

Bon Appetit!  Chef Hobbes

Garbanzo Beans With Kale in a Tomato sauce...

I went to the Cask and Schooner the other night, and had this dish!  It's so simple and yet so wonderful, trust me this is one of the best dishes ever!  Nice job Chef John

Shown with a grilled and sliced chicken breast.

I changed it a little bit, see what you think...

Recipe for four:
2 cans Eden Garbanzo beans, drained and washed
1 can Eden crushed tomatoes
1 red onion, chopped
4 cloves garlic, finely chopped
2 c chicken stock
1/2 t chili flakes
1/2 t paprika
Salt and pepper
Butter
Olive oil
1 bunch kale, washed, stems removed and chopped

Lightly brown the onions over medium high heat in a little butter and olive oil.  When done, add the garlic and cook for about one minute.  Now add all the ingredients except the kale, and cook for about 20 minutes on a gentle simmer.  Be sure to season well with salt and pepper, keep tasting it until you have the right amount.  Beans need seasoning or they will be bland!  Add more stock if you need to, or reduce it if you want the dish to be thick.

Just before you're ready to serve add the kale and melt.  Serve on warm plates...

Bon Appetit!  Chef Hobbes

Beef Hash

It's all about making good use of leftovers!   This dish is best made with brisket, but any cut of meat works, even chicken!

Recipe for two big lads:
1 c red onion, chopped
1/2 c red bell pepper, chopped
1 potato, finely chopped
1/2 c sweet potato, chopped
1 c cooked beef, finely chopped
1/2 t fresh rosemary
1/2 t paprika
Butter
Olive oil
Salt and pepper

This whole thing takes about 30 minutes from start to finish, making it a good weekend breakfast!

Put a little onion and butter in the saute pan over medium high heat.  When the it's good and hot add the onion, potato, sweet potato, and pepper.  Cook until almost done, then add everything else, stirring often.

Serve on to warm plates with an egg on top!

Bon Appetit!  Chef Hobbes

Penne Pasta With Arrabbiata Sauce

Pasta Arrabbiata,  also known as Angry sauce!  If you like spicy food you will love this old Italian dish, if you don't like spicy food you will be angry about it!

Please note:  The parsley is missing in the photo!  I forgot it!!

First, get the pasta water going.

Recipe for four:
1 onion, chopped
4 cloves garlic, finely chopped
1 small red bell pepper, chopped
2 c cherry tomatoes, halved
1/2 t each fresh rosemary, thyme and oregano finely chopped
1 t chili flakes
1 c parsley, chopped
1 T honey
3 T tomato paste
Juice of one lemon
1 c white wine
1/2 chicken stock
Salt and pepper
Parmesan cheese
Olive oil

Put a good amount of olive oil in a saute pan, and place over medium high heat.  When the oil is hot add the onions and peppers, and cook until almost soft.  Now add the wine and lemon juice and reduce half, then add the stock and do the same.  Now add all the ingredients, stir and lower the heat.  Season with salt and pepper and taste.

Drain the pasta and return it to the same pot, and stir with some more olive oil, now add the sauce.

Plate onto warm plates, add cheese and parsley...

Bon Appetit!  Chef Hobbes

Andouille Scramble...

So we arrived home from Hawaii late the other night, tired and hungry!  So here's a quick scramble idea that's ready in about 25 minutes!

There's no excuse for not cooking healthy food!

Recipe for four:
2 (fresh) andouille sausages, skins removed
1 onion, chopped
1 leek, chopped
4 cloves garlic, finely chopped
1 apple, chopped and core discarded
4 leaves kale, stems removed and chopped
Handful baby spinach
Salt and pepper
Pinch of paprika, cayenne and chili flakes
1 c rice
Olive oil
Butter

First, get the rice going.  While that's happening, add a little olive oil and butter to a saute pan over medium high heat.  When the pan is good and hot add the onion, apple and leek, and toss or stir.   After cooking for about 3 minutes add the sausage breaking it up into small pieces as you go.  Cook until almost done, then add the garlic, kale, spinach and seasoning.  When the greens have melted serve onto warm plates along with the rice...

Bon Appetit!  Chef Hobbes

Aprons From True Hawaii Blue!

Really nice Mens and Ladies aprons, quality and handmade from the BIG ISLAND of Hawaii. . .

www.TrueHawaiiBlue.com

Grilled Salmon Sandwich With Wasabi Mayo And Cilantro!

Easy, wonderful and a nice change...

Grill or saute a 1/3 pound piece of salmon or steelhead.  Toast some sourdough bread,  mix 1 tsp wasabi paste with 1 Tsp mayo.  Spread the mixture on the bread.  Place the salmon and a handful of cilantro on the bread, and you're done...

Tip:  The wasabi is what makes this sandwich, so when add it to the mayo taste as you go.  You want to be able to taste the wasabi but it shouldn't blow your head off!

Bon Appetit!  Chef Hobbes

Roasted Cauliflower With Black Truffle Oil And Garlic

This is one sexy dish!

With the oven nice and hot set at 450*  Place 1" thick cauliflower steaks into a roasting pan with and good amount of olive oil, salt and pepper and a few cloves of garlic, not peeled.

Cook for about 40 minutes turning once the first side has caramelized.  Plate and drizzle with truffle oil...

Bon Appetit!  Chef Hobbes

Vacation...

Sorry still on vacation until March 2rd

Breakfast on the Big Island!

Aloha from Waimea  on the Big Island of Hawaii.

Papaya, stuffed with mango, apple, banana and pineapple with a squeeze of lemon and lime juice and a tiny pinch of cayenne..


Bon Appetit!  Chef Hobbes

Dreaming of being in Hawaii

Hawaii is calling me!  Mango with mint!  Yum and here I come. . .

See you in 10 days, I'll blog if I can, otherwise take care...

Bon Appetit!  Chef Hobbes

Roasted Chicken Thighs With Artichokes, Herbs And Lemons

Although this dish take about 1 hour and 45 minutes to cook, there is almost no prep, which makes a great easy friday night dinner, with not many dishes to do, just pop it in the oven and sit back with a glass of wine!

Recipe for two:
4 organic chicken thighs, skin on and bone in
2 artichokes, trimmed
2 lemons, cut in half
1 onion, peeled and quartered
1 head of garlic, separated but not peeled
1 acorn squash, quartered and seeded
Hand full of cherry tomatoes
A few springs of thyme
1 c Madeira
Olive oil
1/2 stick butter
Salt and pepper

Tip:  By leaving the skins on the garlic, this helps them not get to burned or black!

Set the oven to 400*  Place chicken thighs in a roasting pan with some olive oil and salt and pepper.  While the oven is getting hot, boil the trimmed artichokes, ( by trimming I mean remove the small leaves at the stem and shorten the stem if it's to long, then cut off the sharp needles on the ends of the leaves ).
When the artichokes are almost done, remove and drain.  When they are cool enough, cut in half length ways and remove the fine hairs or the choke!

Place the oiled thighs in the oven and cook for about 30 minutes, then remove and add some more olive oil and all the ingredients  except the tomatoes, wine and butter.  Make sure that the artichokes and lemons are face down so they caramelize.   Cook for about 45 minutes and check for doneness, if the chicken is getting to done pull it out and return it later.  If everything is caramelizing nicely then add the wine, butter and tomatoes and cook for a bit more or until the liquid has reduced.  The chicken should be crispy and the vegetables browned, and just enough liquid to sauce the plates...

Serve on to warm plates.

Bon Appetit!  Chef Hobbes

Chicken Piccata

Chicken Piccata with a twist!

This is kinda like piccata, it has really nice presentation, and is quite quick to make...

Recipe for two:
2 small skinless chicken breasts, pounded
1 T flour
1/4 c white wine
1/4 c chicken stock
Juice of one lemon
1/2 bunch Italian parsley, chopped
1 T capers, rinsed and drained
1 T butter
3 T olive oil
Salt and pepper
Lemon zest

We had noodles and red chard with our piccata, and the whole cook time was 38 minutes from start to finish.

First layout a piece of plastic wrap and place the chicken on top, now lay another piece of wrap on top.  Pound away with a mallet or rolling pin, until the chicken is about 1/4" or a little more, then season with salt and pepper.

Place a large saute pan with the oil over medium high heat, when the oils hot, add the chicken presentation side down.  Cook until golden brown, then turn and cook a little more, then finish in the oven.
Using the same pan, wipe out any oil and bits.  Return to the heat and add the wine and reduce by half.  While that's happening place the flour in a bowl with the stock and lemon juice and whisk.  I know this sounds weird but trust me it works.  When the wine has reduced lower the heat to medium and add the flour mixture and simmer for about 3 minutes, stirring a lot.  This is a roux and you want to cook the flour but don't burn it or give it any color by cooking it for to long.  You can add more stock if needed.  Now lower the heat low and add the capers, parsley and butter and stir.  Turn off the heat and shake the pan back and fourth until the butter has melted and the sauce has a nice shine to it...

Spoon the sauce onto warm plates and place the chicken on top and sprinkle on a little lemon zest.  Serve with your choice vegetables.

Bon Appetit!  Chef Hobbes