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

Quick Chicken Curry With Puppodums And Mango Chutney

Whenever we have a roast chicken for dinner, I always try and think of different ways to use up the leftover chicken the next day.  Here's a really quick and wonderful curry, that even the kids will love!

Recipe for four:
1-2 c jasmine rice
1 onion, chopped
1 apple, chopped
1/2 c raisins
1/2 c plain whole milk yogurt
1-2 c leftover chicken
2 T mild curry powder
1 paprika
Butter
Olive oil
Salt and pepper
Puppodums (optional)
Mango chutney (optional)

First get the rice going.  In a large saute pan, over medium high heat, add some olive oil and butter.  When the butter has melted and is good and hot, add the onion and apple, saute until soft, then add the raisins, chicken, curry powder, paprika and a little salt and pepper.  Stir really well and then add the yogurt and reduce the heat to low.  Cook just long enough to warm the chicken through.

This meal is so quick, from start to finish is only about 30-40 minutes...

Serve with jasmine rice, puppodums and mango chutney.  Yum!

Bon Appetit!  Chef Hobbes

Washing and storing greens, the way Chefs do!

I'm lucky enough to have greens and root vegetables still growing in my garden, here's a tip to help you keep greens in the refrigerator for a long time!

After picking your greens, fill a sink or bowl up with cold water and soak the greens a little bit.  Now remove the greens using your hands, don't drain the water or you will contaminate the greens with mud and debris.

Place the greens in a salad spinner and spin, then drain the water and repeat three times.  Then spread out a flour sack type dish towel.  Lay the greens out on the towel, spreading them out as much as possible.  If you have a lot of greens, you may need 2 or 3 towels.  Starting at one of the edges, start rolling the towel up, keeping it tight so it looks like a rolling pin.  Now fold the edges over and then fold the whole thing in half and place in plastic bag.  Keep it in one of the draws in the refrigerator!

Bon Appetit!  Chef Hobbes

Breakfast!

Easy and a healthy breakfast!

Recipe for two:
1/2 red onion, chopped
1/2 c sweet peppers, chopped
1/2 c cherry tomatoes, quarted
1/2 c parsnip, chopped small
1/2 c sausage or ?
1/2 avocado, sliced
Coconut oil
Salt and pepper

Put the coconut oil in a saute pan and heat over medium high heat, when it's good and hot add the sausage or whatever kind of meat you want, if any!  Brown the meat and then add the onion, peppers, parsnip and season with some salt and pepper.  Cook until soft, then add the tomatoes, and cook until just warmed through.

Serve on a warm plate with sliced avocado.  If you didn't use any meat, then saute an egg and place on top, this will give you the perfect nutritious and balanced meal of fiber, protein and fats...

Bo Appetit!  Chef Hobbes

X Rated!

A lovely little Valentine's drink!

Recipe for one:
Chocolate sauce
2 shots X Rated passion fruit liquor
1 shot vodka
Splash of cream

Drizzle a little chocolate sauce inside of a martini glass and return it to the freezer.  In a shaker full of ice, pour in all the ingredients, place the top on and give it a good shake, then pour into the frozen glass.

Cheers!  Chef Hobbes

Parsnip Chips!

Killer Dudes!

Just saute slices of peeled parsnips about 1/4" thick in grape seed oil, until brown on both sides, turning quite a lot.

Drain on some towels and then season with sea salt, and cayenne...  Yum!

Bon Appetit!  Chef Hobbes

TED

Jerusalem Artichoke Warm Spinach Salad With Bacon, Egg & Parsnip Chips

Freaking great warm salad, it's crazy good!

Recipe for four:
6 Jerusalem artichokes, peeled and sliced
1 parsnip, peeled and sliced
4 eggs, boiled for 7minutes, peeled and cut in half
6 slices nitrate-free bacon, cut into 2" pieces
1 container organic baby spinach
Olive oil
1 T sherry vinegar
Salt and pepper
Pinch chili flakes

When boiling eggs, well, just do it this way!  Place the eggs in a saucepan and cover with water and a little sea salt.  Bring to a boil and set the timer for 7 minutes, reduce heat to a gentle roll.  When done chill eggs under cold water for a few minutes then peel.

First fry the bacon in a little olive oil until brown, then keep warm in the oven.  Do the same with the parsnips and artichokes.

In a stainless steel bowl add the oil and fat from cooking the bacon, parsnips and artichokes.  Then add the vinegar.  Put the bowl on the stove over medium low heat until the vinegar bubbles, then reduce the heat to low and add the spinach, bacon, artichokes and parsnips, now toss and add the seasonings.  Don't cook it, just warm the spinach a little, when it starts to melt, then plate it!  Serve on warm plates with the egg.

Please note:  If you want to live a healthy life, use 100% organic and nitrate-free products!

Bon Appetit!  Chef Hobbes

Hobbes' Awesome Mushroom and Pepper Penne Pasta!

This Pasta Rocks!

Recipe for two:
2 large portabella mushrooms, black lungs and stalk removed and cut into large slices
8 small mixed sweet peppers, sliced into rings and stems removed
1/2 red onion, chopped
3 cloves garlic, finely chopped
1/2 c parsnip, chopped
1/2 c chicken or vegetable stock
1 c leftover meatloaf, crumbled (optional)
3 T tomato paste
Salt and pepper
Penne pasta
2 T olive oil
1 T butter

Tip:  Don't wash mushrooms, wipe them with a towel, or they will just soak up the water if you wash them!

First get the salted pasta water going in a large pot, remember pasta needs room to cook and lots of water.

In a saute pan over medium high heat, add the oil and butter, when the butter has melted and is really hot, add the mushrooms, and brown on all sides.  When done remove them to a plate and keep them warm in the oven.

Now using the same pan, adding more oil and butter if needed, add the onion, peppers and parsnip, and cook until soft, then add the garlic and season with salt and pepper.  Cook for a bit more then add the tomato paste and stir to get everything coated.  Now add the stock and reduce the liquid down to when it's almost all gone, then add the mushrooms back and stir.  Turn off the heat.

Drain the pasta and return it to the pot, and add some extra virgin olive oil to coat.  At this point you either plate the pasta adding the sauce on top, or mix the sauce with the pasta and serve with grated parmesan cheese, it's your call.  I chose to add the sauce to the pasta for a better photo!

Bon Appetit!  Chef Hobbes

Awesome Chef "JJ's" Meat Loaf!

This is the way Chefs make meat loaf!  Chef JJ Buchanan made this for me around 20 years ago, I tweaked the recipe a little but not by much!  Dudes, it's gooood!  This is like Pate'...

Recipe for eight:
4 pounds ground beef
8 oz cream
4 eggs
1 t fresh rosemary, finely chopped
1 t fresh lemon thyme, finely chopped
1 t Coleman's dry mustard, mixed with water into a loose paste
6 slices sourdough bread, crust removed and cubed small
Salt and pepper to taste
1/4 t cayenne
2 tomatoes, sliced
Tomato paste

Mirepoix:
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped

First soak the bread in cream for a bit,  and set the oven to 350* then roast the sliced tomatoes in a little olive oil for about an hour.

In a heavy pan, saute the Mirepoix in a little olive oil and some butter.  Cook until soft, a little color is alright but not much.  When done allow to cool in the refrigerator.

Spread the meat out so it's flat and season with salt, pepper, cayenne, herbs and drizzle on the mustard.  Now add the cool Mirepoix, eggs and bread with the cream and mix well.  Move the mixture to a loaf pan and press it down to remove any air pockets.  Shape it and then spread on some tomato paste, then place sliced roasted tomatoes on top and bake for around 1.5 to 2 hours, but be careful not to dry it out!

Save any liquid that you end up with, and reduce it down to make gravy!

Bon Appetit!  Chef Hobbes

Brutas-Caesar Salad With Grilled Steelhead

A quick and easy mid-week meal!

A Brutas salad is a Caesar salad with chili flakes, which makes all the difference...

Recipe for two:
2/3 pound of steelhead, skin removed and cut into two pieces
2 heads of romaine lettuce, trimmed and chopped
1 egg yolk
1 big pinch chili flakes
3 cloves garlic, very finely chopped
Juice of one lemon
3 anchovy fillets, finely chopped and smeared
Salt and pepper
Tiny splash of red wine vinegar
Olive oil
Parmesan cheese

This is all about timing, but don't freak, out it's easy!

First get all the prep done, then turn on the grill and get it nice and hot.  Season the fish with salt and pepper and drizzle a little olive oil on.  Place the fish on the grill, skin side up.

While that's happening, in a stainless steel bowl, add all the ingredients except the olive oil and lettuce and whisk, with the back of a spoon smear the anchovy into a paste.  Turn the steelhead if it's ready using a steel spatula.  When it's done to your liking move it to a warm plate to rest.

Here's the way to make the best dressing!  If you have someone to help you great, otherwise make a nest for the bowl using dish towels so the bowl won't move around.  Whisk up what you have in the bowl then very, very slowly drizzle in the olive oil while whisking -- it's a good work out for the forearm!  If you can't keep up, stop pouring in the olive oil, then start again, very, very slowly, if you go too fast the dressing will break and you will have to start over.  Continue doing this, tasting as you go, adding more seasoning if necessary, until the dressing has a nice shine, you will know when it's ready.

Now toss in the lettuce, and toss using your hands not spoons.  Plate the salad and finely grate on the cheese, then place the fish on top.

Bon Appetit!  Chef Hobbes

White Russian

Another Friday night foo-foo drink!

Recipe for one:
1 shot vodka
2 shots kahlua
Half and half
Ice

Put some ice in a glass, then add the vodka and kahlua.  Stir then float the cream on top.

Cheers, Chef Hobbes

Stir Fry With Soba Noodles

After the prep is done, this dish only takes minutes to cook!

Recipe for four:
1 packet soba noodles (3 bundles)
1 2" piece ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 small leek, white and pale green part only, sliced
1/2 c sweet potato, cubed smallish
1 red bell pepper, chopped large
1 poblano pepper
1 stem lemon grass, finely sliced
2 bulbs bok choy, chopped large
1 red onion, chopped large
Handful bean sprouts
Soy sauce
1 t fish sauce
1 T sesame oil
1 T chili paste
Grapeseed oil
Thai basil, chopped

Start the water for the noodles, they cook quite fast so follow the instructions on the packet.
If you have a wok, use it, otherwise use a large saute pan.  Place a good amount of grapeseed oil in the pan over high heat.  (When cooking on high heat, grapeseed oil is the best due to its high smoke point.)  When the oil's good and hot add the onion, sweet potato, peppers and leek, toss and/or stir so not to brown.  When close to being done, about 4 minutes, add the garlic and ginger and toss, then add the sesame oil, fish sauce and soy sauce and toss.  Now add the bean sprouts and toss and serve, you don't want to cook the sprouts, just warm them so they don't get soggy.

Serve with the noodles and garnish with the basil.

Bon Appetit!  Chef Hobbes

Egg And Bacon Breakfast Sandwich On Toasted Sourdough

Here's a quick breakfast idea to help keep the kids heads out of the cereal box!

This is quick and they can eat it the car.

All you do is fry some nitrate free bacon until crispy.  When done keep it warm in the oven, and then fry the eggs in the same pan with the bacon drippings.

Serve on some toasted Bakery San Juan's sourdough bread with some mayo and a touch of salt and pepper!

Bon Appetit!  Chef Hobbes

Rib Eye Steak, Sweet Potato Cake, Apples and Chard With a Green Peppercorn Cognac Cream Sauce

Killer dish!  And another good way to use up mashed potatoes.

Recipe for two:
1 rib eye steak
1 1/2 c mashed potato or mashed sweet potato
1/2 c red onion, chopped
1/2 c apple, chopped
1 c chard, chopped
1/2 c red wine
1/2 c Cognac
1/2 c cream
2 T green peppercorns
Olive oil
Salt and pepper

First, form the potato cakes and place them in a hot pan with some butter over low heat.  You want the cakes to brown but you also want them to be warm inside.  When one side is done, about 20 minutes depending on how thick it is, flip or turn.

In another pan start cooking your room temperature seasoned steak over medium high heat with a little olive oil.  Once that's cooking, start cooking the onion and apple in a little oil.  Turn the steak when it's done on one side, then cook for a bit more to finish to your liking, then place it on a cutting board to rest for a few minutes.  While that's happening remove the potato cakes from the heat.  Add the chard to the onion and apple and melt, season with salt and pepper.

Now deglaise the steak pan with a little red wine over medium high heat and reduce to almost no liquid is left, then add the cognac and do the same.  Now add the cream, reduce it a little and reduce the heat, now add the peppercorns.

Serve onto warm plates as shown.

Bon Appetit!  Chef Hobbes