Just when you thought you have had the best sandwich ever!

Try this baby!  Chicken Mc Hobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns!

I don't usually mix blue cheese with chicken, but this combination works really well...

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil's hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA...

Bon Appetit!  Chef Hobbes

Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Shepherd's Pie

Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Merry Christmas

Merry Christmas and happy cooking!

Home cured gravlax on grilled bread with creme fraiche, red onion and capers, with hot sweet mustard!

If you would like this recipe, just search gravlax...

Bon Appetit!  Chef Hobbes

Easy Savory Sausage Rolls! Or Pigs in Sleeping Bags!

Easy and really tasty savory sausage rolls...

All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.

I have to admit, I'm not a baker, and frankly I hate to bake!  So I buy my puff pastry frozen!  If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...

Here's a recipe for four sausage rolls using Adams English bangers.

2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten

Spicy Mustard

1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together

Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise.  In a bowl mix the sausage meat with the fresh rosemary.  Don't use dried rosemary.

Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen.  Now season the meat with a little cayenne, salt and pepper.

Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge.  Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.

Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking.  Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.

Pop them in a 375* hot oven, and cook until they are flaky and golden brown.  About 35-45 minutes.  If they look like they browning to fast, turn the oven down a bit.

Serve with a pint of IPA!

Bon Appetit!  Chef Hobbes

Christmas Vegetable Saute!

Try making these delicious veggies for the holidays.  Blow your socks off awesome!

The combination of onion, beets, beet stems, beet greens, kale and garlic, make these veggies sweet, tasty, and they're packed full of goodness!

We had our veggies with salmon and couscous, but they will work well with any meat or fish.  This would make a fantastic veggie pasta...

Recipe for two:

6 small baby red red beets, peeled and cubed, on the small side
beet stems, chopped, greens removed and saved
beet greens, chopped
1 small yellow onion, chopped
4 leafs of kale, chopped, stems removed
4 cloves garlic, finely sliced
salt and pepper
1 T olive oil
1 T butter

Heat up the oil and butter in a heavy saute pan over medium high heat.  When the oil and butter are really hot, add the beets, onions and beet stems.  Season with salt and pepper and stir to coat.  At this point everything should be sizzling and cooking well, add the garlic and lower the heat to medium low.

Cook until soft, then add the greens, and cook until wilted, stirring a few times.

Serve onto warm plates, with your favorite protein or pasta.

Bon Appetit!  Chef Hobbes

The Best Caesar Salad Ever!

Blimey mates, this is the best caesar salad ever...

I served our salads with salmon, but you don't have to, this salad is a meal on it's own.

Recipe for four:

1-3 pack of organic romaine lettuce, trimmed
2 t garlic, finely chopped
4 fillets anchovy, minced and smeared
1 egg yolk
1 t lea perrins worchestershire sauce
1 t tabasco sauce
1 t fresh lemon juice
1 three finger pinch of sea salt
1 pinch fresh ground black pepper
1 T french mustard
extra virgin olive oil
parmesan cheese
sourdough croutons

ALRIGHT LET'S GET THIS OVER WITH!  It's not a caesar salad without the anchovy or the egg!  And it won't taste anything like a caesar, so put them in!!!!

First cut up however many croutons you want, and toss them with some olive oil to coat.  Place them on bakers sheet or cookie sheet.  Season them with salt and pepper, and put them in a 400* oven, tossing them and checking them often.

Place all the salad ingredients except the lettuce and olive oil, into a bowl and mix with a whisk to combine.

When you are ready to make the dressing, and you don't have anyone helping you to pour the oil, then make a nest for the bowl with some towels.  In one hand hold the whisk, and in the other hold the extra virgin olive oil.  Now your ready to give your forearms a workout!  SLOWLY drizzle in the olive oil and whisk at the same time.  You want to go slow so you don't break the dressing, (which means it separates, and will look and taste like crap).  You can fix a separated dressing but it takes work, so don't break the dressing.

Keep adding oil until the dressing starts to shine, and taste it, what you are looking for is the perfect balance between acid from the lemon and sweetness from the mustard and other ingredients, you will know when the taste is perfect!  IT WILL SHINE!

When you're done add the lettuce and toss.

Plate onto cold plates with croutons and grated parmesan cheese.

Bon Appetit!  Chef Hobbes

Rib Eye Steak, Fingerling Potatoes, Caramelized Onions & Kale

Sometimes you can't beat a nice steak, with caramelized onions, kale and oven roasted fingerling spuds!

No recipe here, just some how to's!

Fingerling potatoes are really good if you leave the skins on and roast then at 375*

Just cut them in half, and toss in olive oil.  Then place in a roasting pan.  Now here's the trick to really good spuds!  Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference!  Cook until they are crispy and soft in the middle, about 45 minutes.  Maldon salt is available at Gourmet Galley.

To caramelize the onions, simply slice them thin, and saute them in olive oil and butter.  When they just starting to brown, turn the heat down so they caramelize and not brown.  You may have to raise the heat up again, to get them cooking and then turn it down again...  Add the kale to the onions just before serving, so the kale still bright green and just wilted.

The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill!  It's also a good idea to let the meat rest for a few minutes, after it's done cooking.

If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat.  Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.

Always plate hot or warm food onto warm plates!

Bon Appetit!  Chef Hobbes

Fried Chicken, Brie, Apple and Parsley Sandwich

Chicken Mc Hobbes!  This is a tasty little devil!

Bakery San Juan makes some great little sourdough buns, that work really well for this sandwich...

Recipe for two:

2 buns, cut in half
1 chicken breast, pounded
1 wedge of brie, rhine removed
4 thin slices of a sweet apple, core removed
2 sprigs or parsley, rough chopped
olive oil
salt and pepper
cayenne
flour

The trick to making a good sandwich taste great, is to season well with good quality sea salt and fresh ground pepper.  Don't be skimpy!

First, pound the chicken breast between two pieces of plastic wrap.  Then cut the chicken in half, and season well with cayenne, salt and pepper.

Put a little olive oil in a large saute pan, and place over medium high heat.  While the pans getting hot, dust the chicken with some flour, and place the breasts into the hot oil, shaking the pan back and fourth as you go, to avoid sticking.

Brown the chicken on both sides.  While that's happening, brush the buns with some olive oil and place them on the grill.  If you don't have a grill throw them in the oven at 400* until they're toasted.

When they're done, spread both sides of the buns with the brie.  Then place the hot cooked chicken onto the bun so the cheese melts, and then add the apple slices and sprinkle with parsley.

Bon Appetit!  Chef Hobbes

Pan Fried Oysters In Panko

Pan fried oysters in panko, sauteed onion, turnips, tomatoes and greens, with a white wine, butter caper sauce, with rice. Yum!

Recipe for two:

1 container fresh shucked oysters from the fish barge, drained
jasmine rice for two
4 small turnips, peeled and sliced
1 leek, white and pale green parts only, chopped
1/2 red onion, chopped
1 small tomato, chopped
1 handful mixed greens, such as kale, chard, spinach or turnip greens, chopped
panko
flour
2 eggs
pinch cayenne pepper
peanut oil, for frying the oysters
olive oil
butter
1/2 c white wine
1/2 c veggie stock
2 T capers, drained and rinsed

First, get the rice going, if you use vegetable stock instead of water to cook the rice, it will make all the difference!

Drain the oysters, and get two dishes ready, one for the flour and one for the panko.

In a small saute pan add a little olive oil, and place over medium high heat.  When the oils hot add the onion and turnips.  Cook until almost soft, then add the garlic and tomatoes.  Stir it and lower the heat to low.

Pour some peanut oil into a heavy saute pan and place over medium high heat.  While that's getting hot put the eggs and a pinch of cayenne into a bowl and whisk.  Flour the oysters, then put them in the egg and then into the panko.

When the oil is good and hot, place the oysters in the pan, shaking the pan as you go to avoid sticking.  Depending on how many you are cooking, you might want to cook them in batches.  Cook until brown, about 1 minute, then turn and cook the other side.  When done, move them to a dish and hold them in a warm oven.

Using the same pan you cooked the oysters in, scrape out any bits and wipe out the oil.  Return it back to the heat and add the wine.  Reduce by two thirds, then add the stock and do the same.

While that's going on add the greens to the veggies and stir to wilt, raising the heat up a bit if you need to.

When the stock has reduced add the capers and shake the pan.  Now turn the heat off and add one tablespoon of butter and shake the pan back and fourth until the butter has melted and the sauce shines!

Plate everything onto to warm plates, the rice, veggies and sauce, then place the oysters on the sauce.

Bon Appetit!  Chef Hobbes

Shrimp & Scallop Pasta With a Creamy Paprika Sauce

Quick, easy and fantastic!

Recipe for two:

Penne or bowtie pasta
24 wild shrimp, peeled and deveined
6 sea scallops, side muscle removed
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tomato, chopped
1 t tomato paste
2 t paprika
pinch cayenne pepper
salt and pepper
olive oil
extra virgin olive oil
butter
1/2 c half and half

First get your salted pasta water going.  While that's happening, put a little butter and olive oil into a heavy saute pan, and place it on a medium high heat.

When the pans hot, add the scallops to the pan, and brown them on both sides, don't worry about cooking them all the way.  Just brown them and set aside.  Using the same pan add the onions and garlic, and more oil or butter if it needs it, cook until soft, then add the tomato, shrimp and tomato paste, cook for about two minutes.

Now add the paprika, cayenne and a little salt and pepper.  Stir the mixture and cook the spices a little.  Pour in the half and half, and add the scallops.  Stir and cook for another minute or two.

Drain the pasta, and return it to the pan.  Add a enough extra virgin olive oil to coat the pasta, tossing as you pour the oil..

At this point you can mix the pasta and sauce together, or keep them separated.  Plate onto warm plates.

Bon Appetit!  Chef Hobbes

Whole Rock Cod, In a Asian Coconut, Peanut Sauce

Celebrating my 10,000 hit on my cooking blog!

And doing it with a wonderful and easy to cook whole rock cod, that's baked in the oven with coconut milk, lime, tumeric, and peanut sauce, with sweet potatoes.  YUM!

I ordered a beautiful little 3 1/2 pound rock cod, from Brenda and Eric at the fish barge in Friday Harbor.  Ask your fish monger to clean the fish and to de-scale it!


Recipe for four:

1 yellow onion, chopped
2 c sweet potato, cubed
1 red bell pepper, sliced
juice of 1 lime
3 T peanut butter
1 can coconut milk
1 c fish or veggie stock
1 T lemon grass, finely chopped
1 t tumeric
6 cardomon seed, whole
1 T tomato paste
1 t ginger, finely chopped
2 T garlic, finely chopped
2 T olive oil
1 T butter

Serve with jasmine rice

Turn the oven on and set it to 325* - Wash the whole fish under cold running water, and pat dry with paper towels.  Place the fish into roasting pan.

Add the oil and butter to a saute pan, and place on medium high heat.  When the pans good and hot and the butter is foaming, add the onion and sweet potatoes.  Cook until almost soft, then add the ginger, garlic, bell pepper, lemon grass and the tumaric.  Stir and season with salt and pepper, cook for about 1 minute.

Now you can add everything else and stir to combine.  Pour the mixture over the fish and cover with foil.  Place it in the hot oven for 1 1/2 hours, or until done, checking after about 45 minutes, add more liquid if needed.

Serve onto warm plates with jasmine rice.

Bon Appetit!  Chef Hobbes

Home Made Tortillas!

Just FYI - It takes about 10 minutes to make fantastic home made Tortillas!  All you need is a $18.00 tortilla press, available at Gourmet Galley...

These little guys are mini tortillas that I made for lunch!  Awesome stuff guys!

Recipe for 10 tortillas:

1 c masa flour, I like course ground corn flour, but all I could get on the island was the fine flour
2/3 c water
1 three pinch sea salt

Put the flour in a bowl, make a well in it and add the water, stirring with your fingers, until you have dough that resembles play dough.  This takes about 1 minute.

Start tearing off pieces of dough about the size of a golf ball, maybe a bit smaller...

Place two pieces of grease prof paper onto the tortilla press.  Put the dough in between the paper and close the press in one quick movement.

Place a cast iron skillet over medium heat.  Brush tortillas with a little olive oil if you like.  Cook for about 1 - 2 minutes per side.

Done!

Bon Appetit!  Chef Hobbes

Celeriac, With Garlicky Chard Stems & Chard

Every year about this time, when I'm shopping at the farmers market, I get asked when people see me buying celeriac, "what do you do with that stuff"?

So this year I'm ready for them!  Please don't be afraid of celeriac, not to be confused with celery root, although I think it's in the same family of vegetables.

Celeriac has a wonderful nutty flavor, that goes great with onion, chard stems and garlic.  Here's a recipe to live for!

Recipe for two:

1 red onion, chopped
1 celeriac, tops removed, peeled and cubed, save the tops for making stock
6 chard stems, finely chopped
6 cloves garlic, finely chopped
chard greens, chopped
1 t paprika
salt and pepper
2 T olive oil
1/2 T butter

Put some oil and butter in a heavy saute pan, and place over medium high heat.  When the oils hot and the butter has melted, add the onion and celeriac.  Cook until they are nice and soft, then add the garlic.

Stir the mixture and cook until the is cooked, about 30 seconds.  Then add the salt, pepper and paprika. Stir and cook for another 30 seconds, then lower the heat to low,  add the greens and cook a little more to wilt.

Serve onto warm plates, with your favorite protein, we had it with salmon and a sauce made from stock and butter!

Bon Appetit!  Chef Hobbes

Grilled Sandwich, With Brie, Bacon, Pear & Mustard

A Bloody good sandwich this is, even if I do say so myself!

Recipe:

bakery san juan multigrain bread
brie cheese
crispy bacon
pear, thinly sliced
french mustard
butter
olive oil

Set the oven to 350* - lay a piece of parchment paper on a cookie sheet.  Put the bacon onto the paper so the rashers are not touching, and pop them in the oven.  Cook until crispy.  You will love how easy the clean up is, cooking bacon this way!

While that's happening, lay out all the other ingredients, and start building the sandwiches, spreading mustard on the bread first, then the cheese and pear.

Put a little olive oil and butter in a large heavy pan.  Now put your feet up, and have a glass of wine!  I love meals like this, no racing around with four pans going and stuff flying all over the place.  I call a dinner like this a night off from cooking!

When the bacons done, tuck a few rashers in to the sandwich, and start cooking, about two minutes each side on medium low heat.  Watch multigrain bread, it burns easy.  So keep the heat lower than you  normally would.

Bon Appetit!  Chef Hobbes

White Bean Ragout, With Parmesan Toast

For my veggie friends!

Even if you're a meat eater, this dish will blow your socks off mate. . .

Recipe for two:

1 can eden butter beans, drained
1/2 red onion,  finely chopped
1/2 red bell pepper, finely chopped
1 t garlic, finely chopped
1 c cherry tomatoes, quartered
1 t tomato paste
1 c veggie stock
sourdough bread, sliced, grilled, brushed with olive oil
2 T Italian flat leaf parsley, rough chopped
olive oil
butter
tons of extra virgin olive oil
parmesan cheese, finely grated

In a heavy saucepan, add a little butter and olive oil.  Place over medium heat.  When it's hot add the onion, red bell pepper and season will salt and pepper and a pinch of cayenne.  Cook until completely softened.  Add the garlic and tomato paste, cook stirring often, until the tomato paste turns deep red in color.  Then add the stock, and bring it to a boil, then lower the heat to medium low.

Add the tomatoes and beans, cook for a couple of minutes.  Stir in 2 tablespoons of parmesan cheese.

Place grilled bread onto warm plates, and sprinkle with a little parmesan.  Now spoon on the hot ragout.  Garnish with parsley and tons of extra virgin olive oil.

Bon Appetit!  Chef Hobbes

Crab Risotto, With Saffron, Clams and Mussels

Awesome dish!

The trick to making risotto is simple.  Good fresh ingredients and hot stock!

Most risotto's are made using loads of parmesan cheese, but because we are making a seafood risotto we don't use cheese.  Seafood and cheese are a bad idea!

Recipe for two:

1 dungeness crab, cooked and meat picked
6 clams
6 mussels, scrubbed and hair removed
6 wild shrimp, shells removed
1 c arborio rice
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small leek, finely sliced, pale green and white parts only
1 tomato, chopped
3 cloves garlic, finely chopped
1 T tomato paste
1 tiny pinch of saffron
1 c dry white vermouth or white wine
6 c vegetable stock, warmed in a pan
2 T butter, divided
olive oil
salt and pepper
parsley for garnish

Risotto is all about having hot stock and stirring, so get ready!

First, heat up the stock on the back burner, and get a ladle ready.  The next step I use two pans, but you can do it in one if you like.  In a saute pan, add a little olive oil and butter, and place medium heat.  When the butter has melted and is foaming add the onion, celery, carrot, leek and garlic.  This is called soffrito.  Season with salt and pepper.  Cook until soft, not browned.

Using a saucepan add a little olive oil and butter, and place over medium heat.  When the butter has melted, add the rice.  Stir it to toast the rice a little, not to brown it, but just until it's coated with the oil and starts to change color, to look translucent.

Now add the wine and stir.  Reduce the wine until it's almost completely gone.  Then add the cooked veggies and a ladle of stock, and stir until the stock has been absorbed by the rice.  Add another ladle of stock and stir until the stock has been absorbed, keep doing this until the rice is tender.  What you're doing by stirring is massaging the starch out of the rice, so it becomes creamy.  If you run out of stock, you can use hot water, but stock is better.

When the rice is about halfway from being done, add the tomatoes, tomato paste and saffron.  When the risotto is almost done, add the shrimp.  When the shrimp appears cooked add the crab.  Cook about 2 minutes, then add the clams and mussels.  Put a lid on the pan and cook for about 1 minute or until the shells just open.  Don't over cook shellfish.

Plate onto warm plates, and garnish with parsley.

Bon Appetit!  Chef Hobbes

How To Cook & Clean a Dungeness Crab

Dungeness crab, in my opinion is the sweetest best tasting crab of them all...

It's easy to cook live crab.  I prefer to cook crab in plain old salted water.  If you use seasoning like old bay, all you will taste in the seasoning and not the sweet meat...

Fill a large pan up with enough water to cover the crab,  Add 2 teaspoons of sea salt.  Over high heat bring the water to a rolling boil.

Place the crab or crabs upside down into the water.  "Don't feel bad, they eat their young".  When the water starts to boil again, set the timer for 20 minutes.

Now here's the trick that makes picking out the meat easy!  Fill the sink or bucket up with cold water, and add some ice.  Using tongs place the cooked crab into the water, and let it cool down all the way.  This process makes the meat pull away from the shell.

Once the crab has cooled, about 10 minutes.  Place the crab upside down under running cold water, and pull the shell off.  Now wash out all that brown stuff, and pull off the white gills and the long tab on the underside.

Now take off all the legs by twisting them, and crack the body in half.



Using a cutting board and a mallet, crack all the legs a little, so you can see the meat.

Now with the white body parts, place the flat side down on the cutting board, place a sharp knife between wear the legs were and cut through.

All you do now is pick the meat out using one of the pointed claws.

Crab and seafood risotto recipe to follow.  Enjoy!

Bon Appetit!  Chef Hobbes

Hole In The Wall, With Maple Syrup & Cayenne

Just a little twist to traditional English breakfast!

You gotta try this, it's quick, cheap and really satisfying. . .

Recipe for one:

1 slice of bakery san Juan sourdough bread, middle removed
1 egg
pinch sea salt
pinch cayenne pepper
olive oil
butter
maple syrup

Add a little bit of olive oil and butter to a heavy skillet. Place over medium heat, when the butter is foaming, shake the pan to combine with the oil.

Take the bread and tear out the middle bit, about the size of an egg.  Place the bread in the pan and cook for a couple of minutes.  Now crack an egg right into the middle.  Season well with sea salt and cayenne pepper.  Cook until the egg looks like it's half way cooked, then turn the whole thing using a large steel spatula.  Cook for about 2 more minutes, or until the egg is cooked the way you like it.

Plate onto a warm plate, and add a little more salt and a splash of maple syrup.

Bon Appetit!  Chef Hobbes

Dover Sole, Bok Choy, Cilantro, Lime With a Ginger Soy Sauce

A nice change of pace...

Recipe for two:

2 fillets fresh dover sole*
1 scallion, thinly sliced
1 shallot, finely chopped
1 t garlic, finely chopped
1 T ginger, finely chopped
1/4 c cilantro, rough chopped
juice of one lime
4 medium size Bok Choy, quartered lengthwise
1/2 c sake or white wine
2 T soy sauce*
2 T rice vinegar
flour
salt and pepper*
olive oil

* A couple of notes:  Dover sole is very delicate, so avoid handling it to much and don't over cook it.  Cook it hot and fast on the presentation side, then turn it gently with a large steel spatula.
*Because you are using soy sauce, go easy on the salt!

First season and flour the fish.  Place a little olive oil in a heavy saute pan and heat over medium high heat.  When the oils hot and shimmering carefully place the fish (presentation side down) into the oil, shaking the pan as you go to avoid sticking.  Turn when brown, and cook for about 1 minute more, then transfer to a warm oven.

Using another pan with a lid.  Saute the shallots in a little olive oil until soft.  When almost done then add the garlic and ginger.  Cook a little more, and then add the sake or wine, and reduce it down by half.  Add the lime juice, vinegar and soy sauce, cook for about 30 seconds then reduce the heat to low.

Add the bok choy and half of the cilantro, place the lid on for just a couple of minutes.  Serve the veggies and sauce onto warm plates and then place the fish on top.  Garnish cilantro and scallions...

Bon Appetit!  Chef Hobbes

Tempura

This was a fun night cooking tempura, and a sneaky way to get some veggies into the kids...

This recipe is from Saveur magazine, by Harris Salat

I adapted this recipe a little bit, but not by much.  This is fun to do when cooking with your partner, another set of hands is helpful.

We cooked shrimp, cauliflower, broccoli and sweet potato, but you can use anything!

Batter recipe:

2 egg yolks
21/2 cups tempura flour or cake flour, we used cake flour
peanut oil
1/4 cup sesame oil
2 cups ice cold water
1/4 cup ice cubes

deep-fry thermometer
4 chop sticks
12" heavy cast iron skillet

Put enough peanut oil in the skillet to a depth of at least one inch.  Heat the oil over medium heat to 360* maintaining consistent temperature is important!!!

While the oil is heating, place 1/2 cup flour onto a plate for dredging.  And line a sheet pan with paper towels for draining.  In a bowl mix the egg yolks with the cold water and ice cubes.

Add 2 cups flour to the water and eggs.  IMPORTANT don't mix or whisk or use a fork, instead use the four chop sticks in one hand.  With tips pointed down stab at the flour to combine it with the liquid until a loose lumpy batter forms, about 30 seconds.  The batter should look barely mixed.  Again don't stir it!  Pockets of dry flour should be visible and the liquid should have the consistency of heavy cream.

When the oil is at 360* add the 1/4 cup of sesame oil.  Let the oil back up to 360*

Dredge the shrimp or veggies in the flour, now mix the batter and then dip the floured shrimp or veggies in it, and carefully place them into the hot oil.  It's best if you cook in small batches.

While the stuffs frying, dip your fingers into the batter and drizzle some of the batter right on top of whatever you're cooking.  This process will make the tempura even crispier.

Serve onto warm plates with your favorite dipping sauce, such as, soy ginger, soy sesame oil, chili and ginger.

Bon Appetit!  Chef Hobbes

Vegetable & Sausage Farfalle Pasta, With a Nutmeg Cream Sauce

Farfalle or Bowtie pasta with sausage, and vegetables, that's finished with a light cream sauce and nutmeg...  It's a real crowd pleaser!

Recipe for four:

12 oz packet farfalle pasta (bowtie)
3 mild Italian sausages, casings removed and broken up into small pieces
1 carrot, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tomatoes, chopped
2 T tomato paste
pinch chili flakes
olive oil
butter
salt and pepper
1/2 c veggie stock
1/2 c half and half
1/2 t freshly ground nutmeg
flat leaf parsley for garnish

First get your salted pasta water going and cook the pasta when ready.  While that's happening, put a little olive oil and some butter in a heavy saute pan over medium high heat.  When the pans good and hot add the sausage pieces and cook until nice and brown.  When done place the sausage in a bowl and set aside.  Using the same pan add the  onion, carrot, celery, garlic, chili flakes and season with salt and pepper.  Cook until soft but not browned.

When almost done, add the tomatoes and cook a little bit more.  Now add the stock, sausage and tomato paste and reduce the stock down a bit.

Drain the pasta, then return it to the pan with a little extra virgin olive oil and toss to coat.

Add the cream and nutmeg to the sauce and stir until combined and warmed.

Plate onto warm plates and garnish with fresh parsley.

Bon Appetit!  Chef Hobbes

Holiday Salmon Gravlax

I've done this recipe before, back when my blog was new, and my followers were few and far between.  So I think this recipe was missed by a lot of people.

This is the perfect treat to make for the holidays, when you have guests over!

For those of you who are new to gravlax, gravlax is cured with salt, sugar, spices and dill.  Unlike smoked fish which is cured with heat and smoke!

It takes three days to cure, and is the most wonderful, sweet, soft and tender gravlax you will ever eat!

Recipe for two:

1 pound king salmon, skin on and pin bones removed
1/8 c good quality sea salt such as Eden or Maldon
1/4 c cane sugar by Rapunzel, available at Gourmet Galley
1 t fresh ground white pepper
1/2 fresh dill, stems removed

Lay the salmon skin side up on a cutting board.  With a sharp knife, make six slits across the fish, just cutting through the skin and not the meat.  It's best if you lay the knife flat on the fish to make diagonal cuts.  What we are trying to do is to make some pockets that we can pack in the ingredients.

Mix together all the ingredients.  Lay the salmon on a piece of parchment paper, and cover the whole fillet with the mixture, making sure to pack the stuff into the slits you made.

Wrap the fillet in the paper tightly, and then wrap it in plastic wrap.  Place on a flat plate, then place another plate on top the same way.  Now put a one to two pound weight on top, and bang it in the refrigerator for three days, turning daily!

If you also want the recipe for the picture to the right, just search gravlax on my blog.

Bon Appetit!  Chef Hobbes

Happy Thanksgiving!

Happy Thanksgiving everyone!

If you haven't heard, my good friends and my best supporters, Ian and Josie Byington are moving to Victoria...

I give thanks today, for meeting you both.  Thank you for coming into my life, and thank you for all the support, help and kind words!

This blog and my website would not have been possible without Ian's help and expertise!

I'm going to miss you guys, and those great hugs...

Take good care my friends.  Peace, Love and Hugs

Bon Appetit!

Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Two Bangs For Your Buck!

Comfort food to the max!

Braised rib eye steaks with turnips and tomatoes & Pappardelle (egg noodle) pasta, garnished with fresh parsley using the left overs!  Awesome meals...

This meal is best done in a heavy cast iron dutch oven.

Recipe for two:

2 organic rib eye steaks
2 carrots, chopped
1 red onion, chopped
2 stalks celery, chopped
1/2 c sweet potato, chopped
1 leek, white and pale green parts only, sliced
1 head garlic, separated and peeled
1 c red wine
2 c beef stock
10 baby turnips, peeled
big handful of cherry tomatoes
2 sprigs fresh rosemary
salt and pepper
1 t paprika
pinch chili flakes
olive oil
butter
1 T tomato paste

Pasta:
1 packet good quality Pappardelle pasta
Italian flat leaf parsley, chopped for garnish
warmed up meat sauce with meat pulled apart

Set your oven to 325*

Place the dutch oven over medium high heat with a little olive oil.  When hot carefully place the seasoned room temperature steaks in to the pan and brown both sides.  Remove the steaks and set aside.

Leaving the pan on the heat add a little more olive oil and a bit of butter.  When the butter is foaming add all the chopped veggies, cook until soft.  Season with salt, pepper, chili flakes and paprika.  Stir and then add the wine.  Cook until reduced a little bit.

Now you don't have to do this step, but if you do it will be better!  Add the stock or using small sauce pan, reduce the stock by half, then add it to the veggies.

Add the rosemary, turnips, cherry tomatoes and tomato paste.  Cover and place in the oven for about an hour or until tender.  Check once and a while to make sure the steaks are covered with liquid, add more stock if needed...

Bon Appetit!  Chef Hobbes

Pan Seared Chicken Thighs, With Leeks, Potatoes & Kale

Pan fried chicken thighs with leeks, potatoes, greens and a rustic pan sauce!

There's something about the combination of leeks, kale and potatoes that is just plain Magic!

Deb's daughter Hannah really dislikes veggies.  I was blown away last night when she had seconds!  I might be on to something...

Recipe for four:

4 chicken thighs, bone out and skinless
3 large leeks, cut in half lengthwise and sliced, white and pale green parts only
2 cloves garlic, finely chopped
6 small yukon gold potatoes, peeled, cubed and boiled
2 big handfuls of baby kale or mixed greens
olive oil
1 T butter
2 c chicken stock
salt and pepper

Set the oven to 325*

Add a little olive oil to a heavy saute pan over medium high heat, when it's hot carefully place the seasoned chicken to the pan, shaking it as you go to avoid sticking.  Brown both sides, then transfer to a oven dish and finish in the oven.

Using the same pan you cooked the chicken in, add the stock and reduce by two thirds.  While that's happening in another pan, add some olive oil and butter, again over medium high heat.  When hot add the leeks and cook until soft but not brown, so adjust the heat.  Then add the cooked potatoes and greens.  Cook on medium low to wilt the greens and warm the spuds through.

Remove the chicken from the oven and drain any juices into the stock.  Return to the oven.

When the correct amount of stock is left in the pan, after reducing, then turn off the heat and add 1 tablespoon of butter, shake the pan until it's melted and the sauce shines!

Plate on to warm plates...

Bon Appetit!  Chef Hobbes

Fast & Simple Fish Stew

You can make this dish with any kind of fish, or shellfish.  I happened to have some salmon and ling cod in the freezer that needed to be used up!

Recipe for four:
1/2 pound fillet salmon, skin and pin bones removed, cubed
1/2 pound ling cod, skin and pin bones removed, cubed
1 yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 leek, chopped
4 cloves garlic, finely chopped
4 red potatoes, peeled, cubed and boiled
4 rashers bacon, cut into small pieces
1 pint heavy cream
1/2 c white wine,
1 c fish or veggie stock
1 T butter
pinch S&P
pinch chili flakes
olive oil
parsley for garnish
grilled sourdough bread

First lightly brown the bacon in deep heavy pan, then set aside.  Using the same pan add the butter, onion, carrot, celery, leek and garlic, then season with chili flakes, salt and pepper.  Cook until soft but not brown.

When done add the wine and reduce almost all the way, then add the stock and reduce a little bit.

Now add the cream, potatoes and fish.  If it's to thick you can add some more stock if needed.  Cook on medium low heat until the fish only just cooked.  Bingo it's that quick and easy!

Serve into warm bowls, garnished with parsley and a piece of grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
butter
honey
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes

Warm Jerusalem Artichoke Salad With Bacon & Egg

Sometimes I find it really hard to move into the winter, after having just wonderful summer salads!

So here's a warm salad that will stop you having the blues!

Recipe for four:

6 jerusalem artichokes, peeled and sliced thick
6 rashers bacon, cut into 1" pieces
4 eggs, boiled for 7 minutes then chilled, peeled and quartered
1 avocado, cubed
3 large hearts of romaine lettuce, ends removed and cut on the diagonal
olive oil
salt and pepper
pinch chili flakes
sherry vinegar

First fry the artichokes in a little oil until browned.  Set them aside in a dish.  Using the same pan brown the bacon and set that aside.  Pour the fat from the pan into a large stainless steel bowl, (not more than about two tablespoons).

Place the bowl on the stove over medium low heat, add the vinegar and cook it for a bit so it blows off some of the acid.  Now add some salt, pepper, chili flakes, bacon, artichokes and lettuce.  Toss the bowl or stir you have to to combine the ingredients.  Barley warm the lettuce, it should be warm but not to wilted.

Plate onto slightly warm plates, and then add the egg and avocado...

Bon Appetit!  Chef Hobbes

Saffron Mussels With Sausage And Sweet Red Peppers

A different twist on mussels!

Seafood comfort food with a little spice...

First a word about buying mussels, clams & oysters.  You must be able to trust your fishmonger, and don't buy shellfish that has been wrapped in plastic.  Shellfish needs to be able to breathe, and not be suffocated with plastic!  I buy my shellfish at the fish barge Thursdays when it comes in nice and fresh...

Saffron:  Use only a tiny little pinch of the stuff, it's very pungent and it will turn your meal bitter if you use too much!

Recipe for two:
1-2 pounds of fresh mussels, cleaned and beards removed
1 small yellow onion, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 ripe tomato, chopped
4 cloves garlic, finely chopped
4 sausages, cut into chunks
1 tiny pinch saffron
olive oil
S & P
pinch chili flakes
1 T tomato paste
1 c white wine
1 c fish or veggie stock
2 slices sourdough bread, brushed with olive oil and grilled
1/2 c leftover rice, optional
2 T Italian flat leaf parsley, rough chopped

Using a saucepan that has a lid, add a bit of olive oil and heat it up over medium high heat.  When hot, add the sausage and brown.  When done transfer to a bowl and set aside.  Using the same pan add some more oil and add the onion, celery, pepper, garlic, chili flakes and season with salt and pepper.  Cook to soften only, but don't brown.

When done add the wine and reduce by half, then add the stock and do the same.  Now add the tomato paste, tomato, sausage, rice and saffron, cook for a couple of minutes.  The mixture should be a little soupy but not to thin.  Now add the mussels and combine everything together.  Place the lid on and cook only long enough that a little more than half of the mussels have opened.  When that's done turn the heat off leaving the lid on.  The rest of the mussels will open by the time you get your warm bowls out of the oven.

DON'T OVER COOK SHELLFISH!

Garnish with parsley and serve with fresh grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Dover Sole With Caramelized Onions, Turnips, Brussel Sprouts & Rosemary White Wine Butter Sauce

YUM!

This dish will blow your socks off!

Recipe for two:

2 large Dover Sole Fillets, halved
1 red onion, chopped
6 small turnips, halved and sliced
10 brussel sprouts, cleaned
6 cloves garlic, finely chopped
1 t fresh rosemary, very finely chopped
1 t paprika
1 c white wine,
1/2 c veggie stock
1 T butter
olive oil

First par boil the cleaned brussels in salted water for about 2 minutes, then drain them and cut in halve when they are cool enough, and set aside.

In a heavy saute pan, add a little olive oil over medium high heat.  When hot add the onions and turnips.  Cook until they are just starting to brown and then turn the heat all the way down to low, and add the garlic and a little butter.  Cook until they are sticky and caramelized.

When done add the paprika and a little salt and pepper, and stir.  Add the brussels and set this aside, we will finish it in a bit.

In another saute pan heat up some olive oil until hot, and then add the fish shaking the pan as you go so it doesn't stick.  Cook until it's starting to brown then turn the fish and cook only for about 30 seconds.  Remove from the pan and finish it in a warm oven.  Dover sole is a delicate fish, so handle it to much!

Place the veggies back on the stove over low heat.  Scrape out the fish pan removing the bits of fish and oil.  Place the pan back on the stove over medium high heat, and add the wine.  Reduce by two thirds then add the stock and do the same.  When you have just enough sauce add the rosemary, turn off the heat and add the butter shaking the pan to melt the butter.  Your veggies should be done by now.

Plate on to warm plates.

Bon Appetit!  Chef Hobbes

Breakfast Sandwich With Spicy Cayenne Mayo

Sometimes we all need a little inspiration...

The hardest thing about being a cook or Chef, is having new ideas.  The restaurant business is a tough business to be in, and the ones that make it, are the ones that have some spark and consistency!

Here's a little twist on an egg and bacon sandwich...

All you need to do is mix a little cayenne pepper with some mayo to your taste.  Toast some sourdough bread for best results.  Cook your bacon, and the eggs can be anyway you like them, I did these over medium so they wouldn't make such a mess..

Bon Appetit!  Chef Hobbes

Sausage, Sage & Onion with Apple & Celery!

Turn this into this in minutes!  This is an easy, one pot meal, that's absolutely wonderful.

The combination of sausage, sage and onions, is classic and just plain fantastic!  You can serve it with eggs for breakfast or pasta for dinner, and you won't be disappointed...

Adam the butcher at market place, here in Friday Harbor, has recently gone out on a limb to make sausage and other products using his own recipes.  And here's doing a great job!  Be sure to go by and meet him.

Recipe for two:
6 Adams chipolata sausages, skins removed and broken up into small pieces
1/2 large yellow onion, finely sliced
1/2 apple, finely chopped
1 stalk celery, finely chopped
8 fresh sage leaves, finely sliced
olive oil
butter
pinch chili flakes
1 t paprika
S&P
parsley rough chopped for garnish

Brown the sausage in a heavy saute pan with some butter and olive oil, over medium high heat.  Don't be shy using butter, it will bring the flavors together and make it taste really good...

When done add everything except the paprika.  Cook until done. Then add the paprika and cook a little more to toast it.

Serve on warm plates with an egg and garnish with parsley.

Bon Appetit!  Chef Hobbes

Green Mango, Avocado Salad With Peanuts & Lime Juice.

Awesome salad!

My green mango turned out to be really ripe and wonderful, Oh well, but trust me this works with an unripe mango...

Recipe for two:

2 big handfuls of simple lettuce mix with romaine
1 small sweet red pepper, thinly sliced
6 scallions, thinly sliced on the diagonal
1 mango, sliced or cubed
1/2 avocado, sliced
extra virgin olive oil
juice of one fresh lime
pinch cayenne, salt and pepper
1 t sherry vinegar
handful of roasted peanuts

Assemble all the ingredients in a large stainless steel bowl, leaving out some of the mango and avocado slices for decoration...  Toss and plate on to cold plates!

Bon Appetit!  Chef Hobbes

The Best Pot Roast Ever!

Oh baby, pot roast is the best if you use this, and do this!

Pay attention, this is easy to do!

Recipe for 4-6
1 pot roast or chuck
1 red onion, chopped
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
6 cloves garlic, whole skins removed
1/2 apple, chopped
2 tomatoes, core removed and chopped
2 c red wine
2-4 c beef stock, depending on how thin you want it
2 T tomato paste
1 pinch chili flakes
1 long sprig of fresh rosemary
S&P
olive oil
1 T butter

Bring the pot roast up to room temperature for about an hour.  While thats happening, chop you Mir Poix, which is the combination of onion, carrot and celery, in this case it includes the parsnip and apple.

When ready season the meat with sea salt and black pepper.  If possible use a cast iron dutch oven of other heavy pot with a lid.  Heat the pan up over medium high heat with a little olive oil.  When hot add the meat and brown on both sides.

When done, remove the meat and add the Mir Poix, adding a little more oil if needed along with the butter.  Now soften this mixture but don't brown.  After doing that add the wine and reduce it down a bit.  When done return the meat to the pan and add all the other ingredients.  Cook until it starts to boil, then turn off the heat, place the lid on and now stick it in the oven set 325* for two hours, checking the liquid once and a while, adding more stock if needed.

Serve with mash potatoes, sweet potatoes, wide egg noodles or rice.

Bon Appetit!  Chef Hobbes

Roasted Lovely-ness!

This is a one pan meal, that is easy to prepare, and really yummy to eat!

Roasted chicken legs, cauliflower, red onion, garlic, cherry tomatoes and herbs, with white wine and quinoa!

There's no real recipe here, but this is what I made for two.

Quinoa
4 chicken legs
1 head of garlic, separated but skins left on
1 small head cauliflower, sliced into thick 1" steaks
1 large red onion, quartered
2 dozen ripe cherry tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 c white wine
olive oil
1/2 stick butter
sea salt
pinch chili flakes

Place the chicken in a roasting pan with some olive oil and sea salt.  Now put it in a hot 400* oven, for about 40 minutes or until it's starting to brown and get crispy.  Then add the cauliflower, onion, herbs and butter, with some more olive oil and put it back in the oven.

When the cauliflower is brown on one side, turn it and add the wine, tomatoes and garlic, and cook it for another 30 minutes or so, keeping an eye on the tomatoes so they don't burn just soften.  Almost all of the wine should have reduced leaving just enough to sauce the meal.

Serve onto warm plates with some quinoa.

Bon Appetit!  Chef Hobbes

Fresh Tomato Pasta

Easy and delicious, fresh tomato pasta.

This is a good way to use up the last of the summer tomatoes.  And it will freeze well.  If you add carrots to this sauce,  it will be the perfect sauce for stews and curries for winter use.

Recipe for four:

Pasta
1 large red onion, chopped
4 stalks celery, chopped
6 clove garlic, chopped
8 large ripe tomatoes, cores removed and chopped
1/2 c white wine
olive oil, for cooking
extra virgin olive oil, for the pasta
pinch chili flakes
S & P
parmesan cheese, grated

Once all the prep is done, then get your salted pasta water going.  In a heavy saute pan over medium high heat, add some olive oil.  When it's hot add the onion and celery.  Cook until soft (not browned) then add the garlic.  Cook for 1 minute more, then add the wine and reduce.

Add the tomatoes and cook until you have a nice sauce, about 3 minutes.

Drain the pasta when it's done, then return it to the pan and pour on some extra virgin olive oil and toss.  At this point you can plate the pasta onto warm plates, or combine the sauce with the pasta and then plate it, it's your choice!  Garnish with chili flakes, then grate on some fresh parmesan cheese.

Bon Appetit!  Chef Hobbes

Steak, Pomme Frites & Caramelized Red Onions

Sometimes you got to break down and have some comfort food!

New York steak, pomme frites, caramelized red onions and a spicy cayenne mayo, yum!

No real recipe here, just some how to's...

To make pomme frites, french fries or shoestring fries:

Peel russet potatoes, then slice lengthwise into 1/4" slices, then slice them into fries.  When done place them in a bowl and cover with water.  Soak for 3 hours, this is one of the secrets to making good fries, removing the starch!  I used 50% sweet potatoes in the photo, you don't have to soak sweet potatoes!

Drain the potatoes, and blot dry with some towels.  In a heavy saucepan heat up some peanut oil over high heat.  Making sure the potatoes are dry, carefully add them to the oil in small batches.  Cook until they are just starting to firm up, then remove them from the oil.  Do this until all the potatoes are cooked.

Now you'r ready to cook them again until the desired color is achieved.  This is the second secret to good fries, cooking them twice!  What's nice about this, is you can cook them the first time ahead of time and hold them until the rest of the meal is done.  When finished let the oil cool, then strain the oil through some cheese cloth, and return to a glass jar and refrigerate for use another time!

Mayo:  Just spice up some mayo with a little cayenne, and let it sit for a bit to get the heat infused.

Caramelized red onions:  Slice the onions thinly, and saute in olive oil over medium high heat.  At the first sign of browning, turn the heat down to low and cook until they caramelize...

Cooking meat:  Whether you're cooking steak, chicken or fish, the secret is to bring it up to room temperature, then season with salt and pepper.  Then make sure the grill or pan is screaming hot!  That's what sears the meat so all the juices stay in the meat, and this also stops it from sticking.

Mussels With White Wine, Olive Oil, shallots and Tarragon

This dish is bloody fantastic!

There's lots of ways to cook shellfish, but I find this one really easy to make, with simple flavors that leads to spectacular results, in around 25 minutes...

This is my own recipe that I came up with last night, because it's all I had to work with, and it turned out great!

Recipe for two:
2 pounds of fresh mussels that are closed tight!  Washed and hairs/beard removed
2 big shallots, finely chopped
1/2 c parsnip, finely chopped
3 cloves of garlic, finely chopped
2 sprigs fresh tarragon, rough chopped
1/2 bunch fresh flat leaf Italian parsley, rough chopped
1/4 c extra virgin olive oil
1 t paprika
pinch chili flakes & cayenne
2 c white wine
1 c veggie stock
1 T butter
S&P to taste

First wash and scrub the mussels, and remove the hair or beard, and set aside.

In a heavy saucepan that has a lid, ( note use the lid for the mussels only), add the oil and butter, and heat over medium high heat.  When it's hot add the shallots and parsnip, cook until soft, when it's almost done add the garlic (don't brown just soften). when done add the paprika, chili flakes and cayenne and stir to coat everything.

Add the wine and reduce by two thirds, then add the stock and do the same.  Now add the tarragon and half of the parsley, and the mussels.  Stir once and place the lid on, and cook for about two minutes, turn off the heat when half of the mussels have opened, the rest will open by the time you get your bowls out of the oven.  Garnish with rest of the parsley.

Serve with grilled sourdough bread that has been coated with olive oil!

Bon Appetit!  Chef Hobbes