12 Minute Fried Chicken

This a fantastic dish and quick to put on the table!  Adding mustard and cayenne to the batter makes this chicken tangy and a little spicy, just awesome!

Recipe from Justin Chapple,  Food & Wine magazine


Recipe for two:

2 skinless chicken breasts, pounded
2 eggs
3 T Dijon mustard
1/2 t cayenne pepper
1 1/2 cups Panko breadcrumbs
salt and pepper

Dipping sauce:

4 T Dijon mustard
1 T honey

Place chicken between two pieces of plastic wrap and pound until they are roughly the same thickness so they cook at the same rate.  Season with salt and pepper.

Put the eggs, mustard and cayenne in a bowl and whisk together.  Put the Panko into one plate and the batter in another.  In a large heavy skillet heat about 1/3 cup olive oil.  When the oil's hot, dip the chicken into the batter and into the Panko and place them into the hot oil and cook over medium high heat until brown, about two minutes, turn when golden brown and repeat.  Only turn them once.

Mix the dipping sauce ingredients together and pour into a ramekin.

Serve on warm plates with veggies of your choice.  We had our fried chicken with oven roasted sweet potatoes, rosemary and garlic.

Bon Appetit!  Chef Hobbes

A wonderful warm bacon salad and a poached egg

A wonderful warm bacon salad with a poached egg.  This is one of my favorite salads, it's so comforting, the soft poached egg brings all the flavors together.  Very European and very wonderful...

To make this easy salad, first tear up some sourdough bread into rustic chunks and place on a baking sheet.  Sprinkle on a little olive oil and season with salt and pepper.  Pop them in a 350* oven and cook until golden brown.

Cut the bacon into medium size pieces and fry them up in a heavy pan.  When done place the bacon on some paper towels.  Transfer the bacon drippings (about 3 tablespoons) to a large stainless steel bowl.

Poach an egg for 3 minutes, while that's happening place the stainless steel bowl on a burner with medium low heat.  Toss in a handful spinach and a handful of baby greens such as frisee', season with  some fresh ground black pepper and a pinch of chili flakes.  Pour in a teaspoon of sherry vinegar and toss the greens, when the greens start to wilt remove them from the heat and plate onto warm plates.  Add the bacon and croutons, then place the egg on top.


Bon Appetit!  Chef Hobbes

Eggnog Martini

Eggnog martini, just in time for the holidays...

1 large shot vodka
1 shot Frangelico
2 shots eggnog
1 pinch nutmeg

Place all the ingredients into a shaker filled with ice, and shake the dickens out of it.  Pour the liquid only into a cold martini glass, top with a little more fresh ground nutmeg.

Cheers,  Chef Hobbes

Making curry powder

Making curry powder to give as Christmas presents is a fun and different gift...

I make my curry powder on the mild side, I can always add cayenne pepper later if I want to heat things up a bit.

If you use whole seeds like I do, you must lightly toast them first, this will release the wonderful aromas and oils.  Do this by placing the seeds in a heavy skillet over medium heat, shaking the seeds back and fourth making sure not to burn them.

Christmas is the time when I dump out all my spices and buy fresh ones, making curry powder you must use fresh ingredients, Gourmet Galley in Friday Harbor has the best spices at a good price.

Recipe makes about a cup:

1 T brown mustard seeds
1 t cardamom seeds
1 stick cinnamon
1/2 t whole cloves
2 t coriander
1 T cumin seeds
1 T fennel seeds
1 T fenugreek seeds
1 t fresh grated nutmeg
1 t black peppercorns
1 t powdered ginger
3 star anise
1 T yellow mustard seeds
2 T ground turmeric
1 t paprika
1 t flaky maldon salt
1/2 t cayenne pepper

After toasting the seeds, combine everything in a bowl and mix.  Then grind all the ingredients in a vitamix, if you don't have one use a blender or coffee grinder working in small batches.

Bon Appetit!  Chef Hobbes

Cooking fish in parchment paper

Cooking fish in parchment paper produces really wonderful moist fish every time...

You can use any kind of fish, but remember the thicker the fish the longer you have to cook it.  I find that salmon takes about 40 minutes with the oven at 350*.

Here's how:

Lay out a piece of parchment paper on a flat service.  Then place a small amount of thinly sliced onions in the middle.  Lay a fillet of salmon on top, skin and pin bones removed.  Season with a good amount of sea salt and pepper, then place a handful of cherry tomatoes that have been quartered, some thinly sliced red bell pepper, a three finger pinch of fresh dill, stems removed, two pieces of thinly sliced lemon,  add a large knob of butter and a little extra virgin olive oil.

Close the packet up, so the moisture stays inside, if you have problems with folding up the edges, try using large steel paper clips.  Place the packet of fish on a baking sheet and pop it in the oven for about 40 minutes or until cooked.

I served our fish with a roasted cauliflower and white bean puree, but it works just as well with rice.

Bon Appetit!  Chef Hobbes

Salmon Pot Pie

This is an awesome fish pie.  Not really a pot pie because it only has a top crust, but you make it with a bottom if you like.  The crust is puff pastry which you can make or use store bought frozen dough.  The trick to making a really good pot pie is making a Bechamel sauce also known as white sauce.  It's another step but this is what makes a fantastic pie.

Recipe for one 9" pie:

1/2 pound king salmon (not farm raised!)
1 onion, chopped
1 leek, chopped
1 celery stalk, chopped
1 carrot, chopped
1 clove garlic, finely chopped
handfull of frozen peas
salt & pepper

Bechamel sauce:

2 T butter
3 T flour
3 c whole milk
1 t sea salt
1/2 t black pepper
1 T fresh parsley, chopped
1/4 t fresh thyme, leaves picked and chopped
pinch cayenne

First remove the skin and any pin bones from the salmon.  Now cook the salmon anyway you want, I popped mine into the oven just to get it out of the way so I had a free burner.  While that's happening make the Bechamel sauce.  Melt the butter in a medium saucepan over medium heat.  Whisk in the flour and cook for 2 to 3 minutes, adjust the heat so the flour cooks but doesn't brown.  Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, whisking often, until the sauce has thickened and reduced to about 2 cups.  This takes about 40 minutes.

While the sauce is cooking, using a heavy pan over medium heat start sauteing all the vegetables (except the peas) in a little olive oil and butter.  When done season the veggies with salt and pepper, and place them in the bottom of the pie dish, then add the cooked salmon breaking it into pieces, add the peas.

Remove the bechamel sauce from the heat and add the herbs and seasoning and whisk.  Now pour this over the veggies and salmon.  Put the puff pastry on top cutting a hole in the middle to let the steam out.  Place the dish on a baking sheet and pop it in a hot 375* oven for about 30-45 minutes until the crust is flaky and golden brown.

Bon Appetit!  Chef Hobbes

Roasted Winter Squash Risotto

Roasted Winter Squash Risotto with a crunchy bread and anchovy topping makes this a fantastic tasting risotto.


Recipe for four:

1 cup good quality  organic arborio rice
1 pint chicken or veggie stock, heated
1 cup white vermouth or white wine
1 white onion, chopped
2 stalks celery, chopped
1 butternut squash, roasted & skin removed
4 cloves garlic, finely chopped
extra virgin olive oil
2 handfulls sourdough bread
4 anchovy fillets
salt & pepper
pinch of chili flakes
2 T butter
parmesan cheese, grated

Quarter the squash and remove the seeds, place in a roasted pan with a little olive oil and salt & pepper. Place in a hot oven at 350* and cook until soft and golden brown.

Put the stock in a saucepan and place on a back burner on medium heat until nice and hot.

Whiz the bread and anchovies in a blender until you have bread crumbs.  Fry these in a little olive oil until brown and toasted.  Set aside when done.

In a heavy saute pan over medium high heat, put a little olive oil and butter in and cook the onions and celery until soft, (no color).  When done add the garlic and cook for another minute.  Season with salt and pepper and add the chili flakes.  When ready add the rice and allow it to start to fry, keep stirring, after a minute or two it will start to look slightly translucent.  Now add the vermouth or wine and keep stirring.  When the wine evaporates away turn the heat down to low and start adding the very hot stock a ladle a time, don't rush it, just keep stirring to massage the creamy starch out of the rice.

When done add the squash and butter, cook a little more until the butter has melted and the squash is warm.  Now test the seasoning and add more salt and pepper if needed.

Plate onto warm plates with loads of good quality extra virgin olive oil, parmesan cheese and spinkle some of the toasted breadcrumbs on top.  Awesome!

Bon Appetit!  Chef Hobbes

Roasted Vegetable Pasta

Roasted Vegetable Pasta - A wonderful way to see the summer out by using up all of those lovely veggies that took us months to grow, and it's so simple to make...  Roasting the tomatoes slowly for a long time makes this dish the best.

 Recipe for four:

3/4's of a pack of pasta
4 medium size tomatoes, quartered
1 cauliflower, cored and cut up
1 large red onion, halfed and sliced
5 cloves of garlic, peeled and thinly sliced
2 sweet peppers red & green, cubed
olive oil for roasting
extra virgin olive oil for serving
1 Tbs butter
salt & pepper
parmesan cheese

Set the oven to 325* and roast the tomatoes in a large roasting pan with some olive oil for about one and half hours or until caremelized.

When done take the pan out and remove the tomatoes and set them aside.  Add the cauliflower and cook for 45 minutes at 350*, then add the onions and peppers, season with salt and pepper.  Cook until browned then add the garlic and butter, return the tomatoes to the pan and cook for a few more minutes.  Mix the veggies with cooked pasta and serve onto warm plates and grate on parmesan cheese and a little extra virgin olive oil.

Bon Appetit!  Chef Hobbes

    

Minced Meat Pie

Minced Meat Pie - In England what's known in the US as hamburger is called minced meat or ground beef.  I grew up a poor Cockney boy in Hackney, London's roughest part of the East End known as the "smoke."  It was not unusual to see London's most notorious crooks and killers like the Kray Brothers, and a couple of the Great Train Robbers walking the streets.  My Grand Dad and Uncle were prize fighters (bare nuckle fighters) so it seemed like they were in the same circles, but I'm not sure.  My Grand Dad even traveled to the US to fight fights that the mafia arranged, they didn't last long with him, about three punches and it was all over, he was a real tough nut.  I remember when he was traveling from France to somewhere and he got into a verbal fight with my grandmother and he jumped off the ferry and swam home, roughly five or so miles!  Needless to say he was a very strong swimmer, he had arms like telephone poles and hands like hams.

My Mum made this meal when things were a bit tight money wise, it's cheap to make, and oh so good.

Recipe for one 9" pie:

1 carrot, finely diced
2 stalks celery, finely diced
1 onion, finely diced
3 cloves garlic, finely chopped
1 1/2 pounds ground beef
1 piece of bacon, cut into strips
1 sprig fresh rosemary, leaves picked & chopped
1 sprig fresh thyme, leaves picked & chopped
1/3 stick of butter
salt & pepper
pinch cayenne pepper
splash of red wine
1 c beef stock
1 T flour

Add your favorite pie crust recipe.

Using a heavy saute pan, place the butter into the pan over medium high heat. When the butter starts to foam add the veggies and cook, don't get too much color on them, they just need, to be soft.  Set aside in a bowl when done, and then brown the bacon, set aside when done along with any of the fat.  Now brown the beef.  Transfer the meat to a bowl when done.  Return the pan to the heat and add the wine, reduce until it's almost all gone, then add back the bacon fat and stir in the flour, using a whisk, toast the flour to get some color on it, the longer you cook the flour the darker it will get, then slowly stir in the the stock and whisk.  Cook the stock down a little, then add all the ingredients together - the meat, bacon, herbs and mix well.

What you need to end up with is a somewhat wet mixture that has a little body to it.  Sounds complicated but it's not really.  Place the mixture into a 9" oven pie dish, and cover with your favorite  pastry, making sure to seal the edges and cut a hole in the pastry to allow the steam out.  Place on a baking sheet and cook in a 350* oven for about 20-30 minutes or until the crust is golden.

Bon Appetit!  Chef Hobbes

Padron Peppers with Garlic Tarragon Aioli

I was inspired to make this dish after Deb and I went to happy hour at the Cask & Schooner last week and had some of these little guys.  Padron peppers are wonderful mild tasting peppers, enjoy with a lovely aioli which is simple to make.

Recipe:

2 big handfuls of padron peppers from the farmers market Sweet Earth Farms
3 cloves garlic, finely chopped
1 sprig fresh tarragon, leaves picked & chopped
1 egg
Juice from 1/2 a lemon
1/2 t sea salt
2 turns of fresh ground black pepper (a pinch)
1/2 cup extra virgin olive oil

This makes enough to fill two ramekins.

Toss the peppers with a little bit of olive oil, and lay them out on a baking sheet in one layer, then pop them into a hot 400* oven for about 20 minutes or until soft and starting to burn.

You can make the aioli in a food processor if you like, I prefer to make it by hand.  Place all the ingredients in a stainless steel bowl except the olive oil and whisk.  When everything is mixed up start drizzling in the olive oil very very slowly whisking as you go, if you go to fast the sauce will break.

Keep doing this until all the oil is gone, taking your time don't rush it you can always stop pouring in the oil and just whisk for a bit.

It's great if you have a helper to pour the olive oil, but if you don't just roll up a towel and make a little nest for the bowl so you can both hands free and the bowl won't be flying all over the place.

Use just like you would mayonnaise, it's wonderful on sandwiches.

Bon Appetit!  Chef Hobbes

Wonderful Fall Vegetable Saute

Here's one for my veggie friends.  Just look at the color of these wonderful and tasty fall vegetables.


Try this combination of onion, carrot, beetroot, celeriac and garlic.

Chop all the veggies up in roughly the same size except for garlic, chop the garlic up finely.

In a heavy saute pan over medium high heat add the 1 tablespoon of butter depending on how many veggies you are cooking.  When the butter starts to foam add the onion, carrot, beet and celeriac.  Season with salt and pepper and a pinch of cayenne.  Cook shaking the pan once in a while, until almost done then add the garlic.

At the last minute you throw in a big handful of spinach if you would like.  I like this dish for breakfast with an over-easy egg on top.  This is a perfect mix of fiber, protein and fat.

Bon Appetit!  Chef Hobbes

Marcella Hazan's Roast Chicken

Marcella Hazan 1924-2013... The great Chef Marcella Hazan died last week at the age of 89-  Marcella changed the way American's cooked Italian food.  She's known for her cookbooks and for her famous recipes like roast chicken, and tomato sauce with onion and butter.

Chicken recipe:

Wash a whole chicken under cold water inside and out and allow to drain in the sink for 15 minutes.  Pat dry with towels.  Take two lemons and prick them all the way through with a skewer or tooth pick at least 20 times.  Salt and pepper the inside of the bird and place a whole sprig of fresh rosemary into the large cavity a long with the lemons.  Now truss the bird leaving a small opening so the steam can escape and the lemons don't explode.

Salt and pepper the outside of the chicken and place breast side down in a roasting pan.  Place in a hot 350* oven for half an hour, then turn the chicken breast side up and sprinkle on a few fresh rosemary leaves.  Cook for another half an hour.  Without opening the oven door turn the heat up to 400* for another half hour.  Note that there's no oil or butter used in this dish, but I did add a little oil and butter later on when I added some veggies.

This will be the best roast chicken that you have ever had, with the most wonderful juices...

Bon Appetit!  Chef Hobbes

The Best Salmon-Melt Ever!

The Best Salmon-Melt Ever!

This is a brilliant way to use up left over salmon and have a nutritious killer sandwich for lunch or dinner!

Recipe for 4 sandwiches:

About a 1/2 pound cold cooked salmon
1/2 red onion very finely diced
1 stalk celery very finely diced
1/2 red bell pepper very finely diced
1/4 c Italian parsley, leaves picked and chopped
1 c Best Foods mayo
1 big pinch of cayenne pepper
salt and pepper
parmesan cheese

8 slices sourdough bread from Bakery San Juan
butter and a little olive oil for cooking

Mix all the ingredients together to form a stiff mixture, adding more or less mayo.  Spread the mixture out evenly onto the bread and grate on a little fresh parmesan cheese.  Place a little oil and butter in a heavy saute pan and put it on medium low heat, you want to warm all the ingredients up together and not brown the bread too quickly.

Bon Appetit!  Chef Hobbes

Stunning Sausage & Sage Pasta!

Stunning Sausage & Sage Pasta!

This pasta is the Bomb Baby!  Sorry Iv'e been watching too much Breaking Bad!

Recipe for two:

2 English bangers cut into 1/2" rounds
1 yellow onion, chopped
3 cloves garlic, chopped
15 leaves fresh sage, finely chopped
1 sprig fresh rosemary, finely chopped
1 pinch cayenne
2 three finger pinches of paprika
S & P
Italian flat leaf parsley
1/2 stick butter
olive oil
Pasta
Parmesan cheese

Get the pasta going in boiling salted water, and break the pasta up a little I want this to be easy for kids to eat...

In a heavy pan over medium high heat brown the sausage in a little olive oil, then add the onion and garlic, cook until soft.  When done add the herbs and spices, season with salt and pepper and mix together, add the stock and cook the stock down until just a little liquid is left.  Remove from heat and add the butter shaking the pan back and fourth.  Add to the pasta.

Serve onto warm plates with Italian parsley and parmesan cheese.

Bon Appetit!  Chef Hobbes

Oven poached salmon and tomatoes in extra virgin olive oil

Oven poached salmon and tomatoes in extra virgin olive oil.

This is a fantastic dish, you can use any kind of fish including ling cod, rock cod or halibut.  We grew everything on the plate except the rice, now that's a really good feeling.

Recipe for four:

6 ripe tomatoes quartered
1 large onion thinly sliced
4 cloves garlic thinly sliced
1 cup extra virgin olive oil
salt & pepper
2 pounds salmon skin removed

Turn the oven on to 350*.  Place the tomatoes and half of the oil into a baking dish, season with a little salt and pepper.  Cook in the center of the oven for one and a half hours.  Cooking the tomatoes this long will intensify the flavors, check on them after about 45 minutes, turn the heat down if they are browning.

When done add the onion, garlic and the rest of the oil and cook for another half hour or until the onions are soft.  Then lay the fish on top, season with salt & pepper, and cook until done which will be about 20 minutes depending on the thickness of the fish.

Serve with rice and fresh garden greens, spoon the olive oil sauce over the top.  This is a simple and rustic meal that even the kids will love.

Bon Appetit!  Chef Hobbes

Gone Whale Watching!

Thank you for all your support, it's been loads of fun!

But I'm off doing what I do for a living in the summer months in the San Juan Islands, Washington.  Whale watching and water taxi services!

I'll be back in the Fall and we will be cooking up a storm together.  Until then Cheers...

Bon Appetit!  Chef/Capt. Hobbes

Pasta Vongole

This is my all time favorite pasta!  Pasta Vongole or clam pasta...

Recipe for two:

Linguine pasta
2 pounds fresh, local clams, washed and soaked
1/2 yellow onion, chopped
1 leek, chopped
4 cloves garlic, finely chopped
1 c Italian parsley, chopped
1 tiny pinch of saffron
pinch chili flakes
butter
olive oil
extra virgin olive oil
1/2 c white wine
1/4 c veggie stock
salt and pepper
parmesan cheese

First get the pasta cooking in salted water.

Place a large pan that has a lid, over medium heat with a little olive oil and butter.  When the oils hot add the onions, leek and garlic.  Cook until soft but not brown.  Season with a little salt and pepper and add the saffron and chili flakes.

Pour in the wine and reduce by half, then do the same with the stock.  When done add the clams and half of the parsley.  Place the lid on.  These little guys will cook and open in seconds, don't over cook them!

Drain the pasta and return it to the pan with lots of extra virgin olive oil.  Serve onto warm plates and add the cheese and parsley and more olive oil if needed.

Bon Appetit!  Chef Hobbes

Garlic Chili Flake Pasta

Going way back to around 1983, when my then girlfriend and soon to be wife Jacquelyn "JJ", was the executive Chef at Hayes Street Grill in san Francisco.  Working for Patricia Unterman, who was one of the owners along with Robert and Richard.  She was also the food critic for the San Francisco Chronicle.

I will never forget this really funny moment!  She just came back from Italy, and was telling everyone about this fantastic pasta she had, that was just made with garlic, chili flakes and olive oil, with a bit of parmesan cheese on top.  We all thought how can this pasta be so good, as she was raving about!

Well it was, it was fantastic to say the least.  The rustic combination of toasty garlic and chili flakes brings out a nutty flavor, and when drowned in extra virgin olive oil makes this dish great!

I know this doesn't sound funny, but can you imagine this really hot looking woman saying this, while wearing one of those so called wife beater shirts with no bra on.  Priceless...  I miss those days in the culinary world of SF, Ca....

Recipe for two:

2 heads garlic, very finely chopped
3 t chili flakes
olive oil for cooking
extra virgin olive oil for the pasta
salt
parmesan cheese
pasta

Cook the pasta as normal in salted water.

Not much to this, but you can mess it up, so keep an eye on the heat!  In a heavy saute pan add some oil and heat on low - medium heat. when the oil is hot add the garlic and chili flakes.  Slowly brown them, watch the heat you want to toast them and not brown them very much, just a little.  Season with a little sea salt.

Drain the pasta, and return to the pan.  Pour on loads of extra virgin olive oil, then mix in the garlic and chili flakes.

Plate onto warm plates and cover with finely grated parmesan cheese.

Bon Appetit!  Chef Hobbes

A Few Different Vegetable Combinations

Here's a few different vegetable combinations that you may not have thought about.

Onion, turnip, cabbage and cherry tomatoes.

Leek, radicchio and garlic

Onion, parsnip, kale and cherry tomatoes

Leek, potato, beet greens and garlic

In my mind the most perfect vegetable dish, is one that contains sweetness (onions, leeks) a little bitterness (leafy greens) and acid for the perfect Ph balance (tomatoes, vinegar).

When sauteing veggies always cook the hard vegetables like onions, leeks, celery, carrots and parsnip first, then add the cabbage, greens and tomatoes last, as these just need to be warmed or wilted.

Hope this helps.

Bon Appetit!  Chef Hobbes

Jamie's Epic Egg Salad

I wish I could call this tangy little devil my own!  But I can't, it belongs to Jamie Oliver!  Nice job mate!

I did change a couple of things...

Recipe for four:

4 anchovies in oil, cut in half lengthways
juice and zest from a half a lemon
1 small bunch flat leaf parsley, chopped
1 small bunch chives, chopped
4 eggs, boiled for 3 minutes, peeled
3 handfuls baby mixed lettuce
1 red chicory, leaves separated
1 white endive, chopped
1 handful radicchio, thinly sliced

For the Salad Cream:

1/2 clove garlic, crushed
2 t dijon mustard
2 T sherry vinegar
6 T extra virgin olive oil
3 T buttermilk
3 t sea salt
pinch of chili flakes

Marinade the anchovies with a little of the oil, lemon juice and zest.  Whisk together the salad cream ingredients, season to taste and set aside.

Add all the ingredients to the anchovy and lemon.  Toss and arrange the salad onto the plates.  Add the egg and drizzle on some of the salad cream.  Put the remainder into some ramekins and plate.

Bon Appetit!  Chef Hobbes

Soy Ginger Glazed Beef Short Ribs, With Chic Peas

Awesome dish!

Recipe for two:

1 red onion, sliced
1 parsnip, chopped
3 clove garlic, finely chopped
4 beef short ribs
1 can Eden garbanzo beans
handful cherry tomatoes, cut in half

For the marinade:

Juice and zest of one orange
2" piece of ginger, chopped
4 cloves garlic, chopped
1/2 c soy sauce
1 t sesame oil
pinch chile flakes
1 T honey

Mash the garlic and ginger in a mortar and pestle, or with a spoon if you don't have one.  Place all the ingredients in a dish along with the ribs, cover, refrigerate and marinade for 8 hours.

When ready place the ribs in a roasting pan with a couple of tablespoons of the marinade, and cook in the oven for 30 minutes at 400* - then reduce the heat to 350* and cook for another 40 minutes or until cooked and falling off the bone.  Please not if the marinade begins to get dark, add a little water or stock.

For the beans:

Caramelize the onions, parsnip and garlic in a saute pan with some olive oil and a tablespoon of butter.  When done add the beans and slightly mash them with a fork.  Cook on low until warm and then add the tomatoes.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes

Beware of Fruit Juices If You Want To Be Healthy

Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "Fructose Overload." Use the embed code to share it on your website.

<img src="http://media.mercola.com/assets/images/infographic/fructose-overload.jpg" alt="fructose overload infographic" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "<a href="http://www.mercola.com/infographics/fructose-overload.htm">Fructose Overload</a>."</p>

Roasted Cauliflower & Garlic Pasta with a Stilton Cream Sauce

While visiting England, you have to eat the King of Cheeses -- Stilton blue cheese! Here's what to do if you have a little leftover!

Islanders:
Real Stilton cheese is available at Rose's Bakery & Deli on Orcas Island...

Recipe for four:

1 packet dried organic pasta
1 small cauliflower, trimmed and cut into large chunks
2 heads of garlic, separated, skins left on
1 chunk of Stilton
1 leek, white and pale green parts only, chopped
1 red onion, chopped
1 parsnip, chopped
1 c white wine
1 c cream
1 t paprika
salt and pepper
olive oil
extra virgin olive oil

Set the oven to 400*  Place the cauliflower with some olive oil, enough to coat, in a roasting dish.  Season with salt and pepper.  Roast until the cauliflower is golden brown on one side.  Then turn it and add the garlic.  Roast until done.

Start heating the salted pasta water, and add the pasta when the water's boiling.

While that's happening, add some olive oil to a saute pan and place over medium heat.  When the oil's hot add the leek, parsnip and onion.  Season with salt and pepper.  Cook until soft, then add the paprika and stir to toast the spice.  Add the wine and reduce by two thirds.  Remove from the heat and crumble the cheese into the pan.  Add the cauliflower and garlic.  The hot veggies will soften the cheese and it will start to melt.

Return the pan to the heat and add the cream.  Reduce the cream a little, then turn off the heat.

Drain the pasta, then return it to the pan and pour in some extra virgin olive oil, enough to coat.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes

Off To See Me Mum!

See you on March 1st - Off to see me 89 year old Mum in Suffolk, England!

Bon Appetit!  Chef Hobbes

Sauteed Miso Vegetables With An Egg

Just another "Killer" breakfast!

Simple mild flavors medel together in this dish, making it one of the best breakfast dishes ever!

Recipe for two:

1/2 red onion, sliced
1/2 c sweet potato, chopped
1 c cabbage, thinly sliced
handful baby spinach
1 heaping spoon of miso
olive oil
butter
2 eggs

OK this is simple, saute the onion and sweet potato with a little olive oil and butter, over medium heat.

Dissolve the miso in a little warm stock or water.  When the veggies are soft add the miso liquid.  Now add the cabbage, cook until done but still firm.  Add the spinach and wilt.

Serve onto warm plates with an egg on top.

Bon Appetit!  Chef Hobbes

Roast Chicken With Lemons, Beets & Garlic

 This is a must do meal!  Full of flavor and a great yummy sauce.

The beets begin to disintegrate and become the sauce.  The lemons become caramelized and are completely edible.

Recipe for four:

1 whole organic chicken, quartered
3 beets, peeled and sectioned
2 lemons, cut in half
2 yellow onions, peeled and quartered
3 carrots, sliced into 1/2" circles
2 heads garlic, separated, leave the skins on
1 big bunch thyme
handful of cherry tomatoes
olive oil
2/3 stick butter
salt and pepper
1 c white wine
1 c chicken stock

Turn the oven on to 350* - Place all the ingredients except the tomatoes and garlic into a heavy roasting pan.  Generously cover everything with olive oil.  Arrange the chicken so the skin side is up.  Put a good amount of sea salt on the chicken, this will help the skin crisp up and flavor the meat.

Cook for 30 minutes covered.  Then take the foil off and add the tomatoes and garlic, turn up the heat to 400* to crisp the chicken.  Cook until the chicken is done, about 45 minutes to an hour.  Add more stock if needed.

Serve with your choice of veggies and rice, onto warm plates.

Bon Appetit!  Chef Hobbes

A Lovely Little Breakfast!

This breakfast has a little bit of Spanish in it!

Recipe for two:

2 mild sausages, casings removed and broken into pieces
1/2 yellow onion, chopped
1/2 red bell pepper, sliced
2 handfuls baby spinach
1 t fresh rosemary, finely chopped
1 t smoked paprika
pinch chili flakes
salt and pepper
olive oil
butter

Put some olive oil and butter into a heavy saute pan over medium heat.  When the oil and butter are good and hot, add the sausage and brown.

When done add the onion and pepper, cook until soft, then add the rosemary, chili flakes, paprika and season with salt and pepper.  Stir to toast the spice.  Turn the heat down to low and add the spinach and wilt.

Serve on warm plates with an egg on top.

Bon Appetit!  Chef Hobbes

Miso Soup With a Poached Egg

Breakfast, lunch or dinner.  This is simple comfort food, that will please and warm the soul!

Good quality miso is available at gourmet galley here in Friday Harbor.

I use about a tablespoon of miso per person, and I use chicken stock instead of water.

 Here's how: Add the miso to a bowl with a little boiling water.  Mix until dissolved.  Transfer to a small saucepan, add the stock and simmer of medium heat, it's important not to boil miso, so just when it's getting to that point turn the heat down to low.

Crack an egg into a steel ladle, and gently lower the egg into the soup.  Remove the ladle and cook for about 4 minutes.

Serve in bowls with a little thinly sliced Nori (seaweed) on top.

Bon Appetit!  Chef Hobbes

Killer Sandwich: Crispy Prosciutto & Brie On Sourdough

Crispy prosciutto, brie cheese, on sourdough, with a simple spinach salad!

For the sandwich:

Set the oven to 350* - Place a thin layer of prosciutto on a piece of parchment paper on a baking sheet, and cook until crispy, turning once. About 20 minutes.

Spread the cheese onto the bread.  Place the crispy prosciutto on top.  Close up the sandwich, and cook in a heavy skillet, with a little olive oil and butter, over medium heat.  Cook until brown on both sides and the cheese has melted.

For the salad:

Simple is the word here.  Place a handful of baby spinach into a bowl, with a few halved cherry tomatoes.  Add a little salt and pepper.  Now pour in a splash of balsamic vinegar and a bit of extra virgin olive oil.  Toss and mix with your fingers, so you don't bruise the delicate leafs.

Bon Appetit!  Chef Hobbes

Simple & Wonderful, Poached Eggs On Toast

Simple & easy is sometimes the best comfort food!  Try poaching your eggs like this, for the most perfect soft egg.

Half fill a small saucepan with water, and add a little sea salt.  Bring it to a boil over high heat.  Reduce the heat so you have a medium rapid simmer.  Crack an egg into a steel ladle, and gently lower the egg into the water, then remove the ladle, cook the egg for three minutes for the most perfect soft egg!  When done remove the egg with a slotted spoon.

Serve onto buttered sourdough toast, on a warm plate.  Season with salt, pepper and a little cayenne.

Bon Appetit!  Chef Hobbes

Clean Out The Refrigerator Pasta!

Once a week, I take everything out of the refrigerator and make a pasta out of it!  It sometimes turns out to be the best meal of the week!

Broken pasta with onion, sweet potato, cauliflower, cilantro and sausage...  Fantastic!

Recipe for four:

half a packet of pasta, broken into thirds
1 red onion, chopped
1/2 cauliflower, chopped
1 c sweet potato, chopped
1 bunch cilantro, chopped
4 English bangers, cut into 1/2" slices with scissors
1 c chicken or veggie stock
1 t smoked paprika
salt and pepper
olive oil
1 T butter

First get the pasta going in boiling salted water.  While that's happening, brown the sausage in a heavy saute pan with some olive oil.  Set aside when done.

Using the same pan add the onion, sweet potato, cauliflower, butter and season with s&p.  Cook until soft.  Half way through add the paprika.  When finished you with notice some brown sticky stuff in the bottom of the pan, pour in the stock and scrape all that stuff up so it combines with the veggies.  Add the sausage back to the pan.

When the pasta is almost done, drain and mix it with the veggies and sausage.  It will finish cooking and soak up some of the stock.  Add the cilantro, and serve onto warm plates.

Bon Appetit!  Chef Hobbes

The Best Grilled Tuna Sandwich Ever! Honest!

Don't be lied to!  This is the best ever, trust me!

Just an awesome sandwich, full of flavor, texture and a little crunch!

Recipe for two big sandwiches:

1 can good quality island tuna, drained
1/2 small red onion, finely chopped
1 stick celery, finely chopped
1/4 c sweet apple, finely chopped
1/4  c red bell pepper, finely chopped
mayo
salt and pepper
pinch cayenne

8 slices cheddar cheese, thinly sliced
2 slices sourdough bread
2 T olive oil
2 T butter

Mix all the ingredients together in a mixing bowl.  Spread the mixture onto the bread,and put some cheese on top.  Put the oil and butter into a skillet over medium heat.  When hot place the sandwiches into the pan and slowly brown both sides.

Serve with soup of your choice.

Bon Appetit!  Chef Hobbes

Teriyaki Chicken With a Asian Blood Orange Salad

Crazy good dish!

Marinade four boneless, skinless chicken thighs for at least eight hours, turning once.  Very Teriyaki is a good brand of marinade.

Recipe for the salad, for two:

2 handfuls of baby mixed lettuce greens
1/2 blood orange, peeled and sectioned
juice from the other half of orange
juice from half a lime
2 T hot sesame oil
1 t extra virgin olive oil
1 T balsamic vinegar
1/2 avocado, cubed
1 t lemon grass, finely chopped
1 t fresh ginger, ground in a mortar and pestle
salt and pepper
handful of dried rice noodles

First brown the chicken thighs on both sides, on the grill or in a saute pan.  Do this on medium heat, so you don't burn them, just get some color on the chicken and pop them in the oven to finish cooking.

For the salad, just combine all the ingredients into a mixing bowl and gently toss using your fingers.  Don't use tongs or spoons, they will just bruise the tender lettuce!

Serve onto plates with the chicken.

Bon Appetit!  Chef Hobbes

Natural Deodorant

One of the worst things we do to our bodies is to stop it from sweating -- sweating helps the body get rid of toxins!  The use of anti-perspirants and deodorants can be pretty harmful to your health.

Here's a natural deodorant recipe that may not last through a basket ball game, but it will handle the every day walking around town stuff.  And it won't harm you!

Recipe:

1/2 t baking soda
2 T witch hazel
2 T boiling water
few drops of lavender oil, sandlewood oil or tea tree oil

1 -  4 oz glass spray bottle available at drug stores

Simply add the boiling water to the baking soda to dissolve.  Let it cool and add the witch hazel and your choice of oil.  Transfer to the spray bottle.

Big thanks to Myla over on Orcas Island for the recipe.  Cheers,  Chef Hobbes

Pan Fried Chicken, With Buttery Beets and Kale

Something about the winter, and beets and kale!  Awesome combination!

Recipe for two:

4 small boneless chicken thighs
2 beets, cooked, peeled and cut into wedges
1/2 bunch dino kale, stems removed and chopped
1/2 red onion, chopped
olive oil
2 T butter
salt and pepper
pinch chili flakes
1/2 c veggie stock

Cooking Beets

Trim the beets by cutting the tops off, but leave about 1/2" of the stems on.  Place in a saucepan and completely cover with water.  Add a three finger pinch of salt, and bring to a boil.  When boiling turn the heat down so the water is simmering at a rapid rate.  Cook for about 45 minutes.

When done, strain and let cool.  Remove the skin and stems as soon as you can handle them.

Brown the seasoned chicken thighs in a saute pan with some olive oil over medium heat.  Brown both sides, and finish in the oven at 300*

Using the same pan add a little more oil and the butter.  When the butter has melted and is foaming add the onion and cook until soft.  Add the warm beets, stock, chili flakes and kale, and cook until the kale has wilted and the stock has reduced a bit.  You want the veggies to be a little wet or have some liquid, so don't reduce all the stock away!!

Serve onto warm plates with some rice.

Bon Appetit!  Chef Hobbes

Salmon in Parchment, With Roasted Cauliflower & Kale

There's nothing like fish cooked in parchment, for a wonderful moist, tender and buttery dish!

I served our salmon with roasted cauliflower and garlic, with sauteed kale, and white wine butter sauce.  You can search my blog for these recipes!

Here's how to cook fish in parchment!

First get the oven turned on and set to 350* - Place one piece of salmon (or two small pieces) into the center of a piece of parchment paper.  Brush the fish with extra virgin olive oil and season with salt and pepper.

Sprinkle on some finely sliced red onion, and a handful of halved cherry tomatoes.  Put a nice chunk of butter on top, and a tablespoon of white wine.

Close up the paper by folding.  Or you can use steel paper clips!  Place onto a baking sheet, and put it in the oven for 20 - 30 minutes or until done.

Bon Appetit!  Chef Hobbes

Got The Sniffles? Try This Tea...

I f you have the sniffles, or just don't want to get them, try this wonderful and soothing tea!

My friends Ian and Josie have a bit of the sniff's that's going around, and here's what they are doing about it...

Recipe for two cups:

3 c water
2 t honey
1/2 lemon
2 cloves garlic, peeled and smashed
4 slices fresh ginger, peeled and smashed

Place the ginger, garlic and water into a small saucepan.  Over high heat bring it to a boil, then simmer on medium low heat for about 30 minutes.  Strain the liquid into mugs and add the lemon and honey!

Bon Appetit!  Chef Hobbes

Egg & Sausage Breakfast Sandwich

A lovely little breakfast sandwich!

Being born in Hackney, part of the East End of London, England, I grew up eating the classic British breakfast, consisting of eggs, bacon, sausage, mushrooms, tomatoes, blood sausage, baked beans and fried bread all on one plate!

When I moved to America in 1981 I was introduced to sourdough bread for the first time.  While I must say that I was not a fan of the stuff straight away, I quickly learned that it's unique flavor worked really well with other foods.

Try making this egg and sausage sandwich, with mayo on toasted sourdough bread!  Awesome!

If you live here in Friday Harbor, go down to Marketplace store, and introduce yourself to Adam the butcher.  He makes British bangers, and his recipe is to live for!  Fresh sourdough bread is available at Bakery San Juan.

Tip: When frying the sausage, take it out of the casing and butterfly it!  That way it will lay flat and cook quickly.

Bon Appetit!  Chef Hobbes

Beets and Rice!

I always like to think of ways to use up leftover food such as rice.  Being a step-father, and helping to raise two picky teenage girls, can be expensive and a bit of a challenge sometimes.  So making good use of leftovers is important.

This stuff is wonderful, sweet and full of flavor and color!

I made this dish with salmon, and a white wine butter sauce, but it would be good with anything.

Simply cook the beets until soft, around 45 minutes.  Peel and cut them up into smallish pieces.

Using a heavy saute pan, put in a little olive oil and butter.  When hot add some chopped onion, celery and garlic.  Cook until soft over medium heat.  When done add the beets and leftover rice, season with salt and pepper.

Cook until warm, adding more butter and olive oil if needed.  Garnish with some chopped flat leaf Italian parsley.

Bon Appetit!  Chef Hobbes

Roasted Butternut Squash & Garlic Pasta With Bacon, Onions and Sage

Totally freaking awesome meal!

Recipe for four:

1 small butternut squash, peeled, seeded and cubed into 1" cubes
1 small yellow onion, chopped
6 cloves garlic, finely chopped
8 sage leaves, thinly sliced
6 rashes bacon, cut with scissors into small 1/4" strips
1/4 c white wine
1/4 c veggie stock
olive oil
butter
salt and pepper
pasta

Set the oven to 375* - Put the squash onto a baking sheet, toss with olive oil and add a little salt and pepper.  Bang it in the oven and pour yourself a nice glass of wine!  Roast until caramelized, about 45 minutes.

Start your pasta water, and cook the pasta when the waters boiling.

Cook the bacon over medium heat in a heavy saute pan, with a little olive oil.  Cook until crispy, and transfer to a bowl, and set aside.  Using the same pan, add the onion, garlic, sage and season with a little salt and pepper.  Cook until soft.

When almost done add the wine. Cook until reduced down all the way.  Then add the stock and do the same.

Drain the pasta, and return it to the pan, and add a little extra virgin olive oil and toss.  Add the pasta to the onion mix, stir and serve onto warm plates.  Now you can add the squash and bacon to the dish.

Bon Appetit!  Chef Hobbes

Spicy Shrimp With Rice

I was inspired to make this dish by the great "fat man of cooking," Chef Paul Prudhomme of Louisiana.

An absolutely fantastic dish, that's spicy hot but full of flavor!

If you can get wild spot shrimp with the heads on, this will work the best.  Otherwise any wild shrimp will work.

Recipe for two:

Jasmine rice
24 large wild shrimp
1/2 red onion, finely chopped
2 t garlic, finely chopped
1 t fresh rosemary, finely chopped
1/2 t cayenne
1 t chili flakes
1/2 t salt
1/2 t black pepper
2 T worstershire sauce
1 T olive oil
1 stick of butter
1 c white wine
1 c fish or veggie stock

First get the rice going.  While that's happening, in a large saute pan over medium high heat, add the olive oil and half the butter.  When the butter has melted and is good and hot, add the onion and cook until soft, about 5 minutes.

When done add the garlic, rosemary, worstershire sauce, salt, pepper, cayenne and chili flakes.  Cook while stirring for one minute, then add the shrimp.  Cook until they start to turn color about two minutes, then add the wine.  Reduce by half and then add the stock.  Again reduce it by half or a little more. Turn off the heat and add the rest of the butter, shaking the pan back and fourth until the sauce shines.

Serve onto warm plates with the rice.

Bon Appetit!  Chef Hobbes

Beet, Stilton, Apple & Walnut Salad

This is my favorite salad, the recipe is from Chef Jacquelyn "JJ" Buchanan of Petaluma, California.

I wanted this salad so bad yesterday, but when I went to the store, guess what, no stilton!  Boy it's tough living on an island sometimes!  Stilton cheese is now only available at Rose's on Orcas Island, which closed for the month of January!

So I made it with May Tag blue cheese, and it worked really well.  Stilton is the "King of Blue Cheese" from Stilton, England.  So if you can get it use it...

Recipe for two:

two big handfuls of mixed salad and baby spinach greens
1 chunk of stilton, crumbled
1/2 sweet apple, sliced
1/4 c red onion, thinly sliced
3 baby beets, cooked, peeled and cut into wedges
handful of walnuts*
salt and pepper
pinch chili flakes
hazel nut or extra virgin olive oil
1 T balsamic vinegar

Mix the oil, vinegar, salt, pepper and chile flakes together.  Then add the beets, walnuts, apple and toss.

Now add the greens and gently toss them with your hands.  Never use tongs or spoons as they will just bruise the delicate leaves.  Add more salt, oil or vinegar to taste.  I don't like my salads soaking wet, I prefer them just coated.  Place the salad onto plates and crumble the cheese over the top.  Serve with oven toasted sourdough bread that has been coated with olive oil.

*Note:  You can spice up the walnuts a little bit if you want, toasting them in the oven with some cayenne and honey.

Bon Appetit!  Chef Hobbes

Kahlu'a & Cream My Way!

Even if you hate gin, put the gin in it!  You won't taste it, but it will bring out some incredible flavors!

1 part gin
2 parts kahlua
half and half
1 teaspoon vanilla ice cream

In a shaker, combine the gin, kahlua and half and half with a bunch of ice.  Now shake the piss out of it for at least a minute.  Pour into a chilled martini glass, and place the ice cream on top!

Awesome, Cheers!  Chef Hobbes