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

Roasted Cauliflower With Black Truffle Oil And Garlic

This is one sexy dish!

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

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

Bon Appetit!  Chef Hobbes

Papas Bravas!

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

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

Recipe for six:

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

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

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

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

Bon Appetit!  Chef Hobbes

Ridiculously Good Mac And Cheese With Shrimp

It doesn't cost anymore to make this wonderful dish, this is pure comfort food!

Recipe for four:
1 16 oz bag penne pasta
1 pint heavy cream
1 pound wild shrimp, peeled and de-veined
1 large red onion finely chopped
2 shallots finely chopped
1 leek finely chopped
3 cloves of garlic finely chopped
Salt and pepper
2 c parmesan cheese grated finely
1 c sharp cheddar cheese grated finely
1 T butter
1 T olive oil

Get your pasta water going by filling a large pot with salted water, over high heat, bring it to a rolling boil.  Then add the pasta and stir.

In a heavy saute pan, add the oil and butter, and heat over high heat.  When the butter foams add the onions, shallot, leek and garlic, and cook until soft, then turn down the heat and caramelize.  When it's done, turn the heat up to high and add the shrimp, shaking back and fourth.  Season with salt and pepper and a pinch of chili flakes.

When the shrimp are almost done, add the cream and reduce a little, then turn off the heat.  Drain the pasta and add it to the shrimp if there's room, otherwise return the pasta back to the pot it was cooked in, then add the cheese and shrimp and stir.  At this point you can serve it onto warm plates like we did, or you can place it in an oven-proof dish and sprinkle a little more cheese on top, and place it under the broiler for a bit, to add some color.

Bon Appetit!  Chef Hobbes

Holiday Dipping Sauce...

This is a fun little dipping sauce, and it's quick and easy to make.

You can make as much or as little as you like, and you can adjust the heat for your taste.

Basic recipe:
1/3 cup extra virgin olive oil
1/3 cup Lea & Perrins worcestershire sauce
1 whole head of garlic finely chopped
2 t chili flakes
1/3 cup Italian parsley chopped
1 pinch salt and pepper

Mix all the ingredients in a bowl, using a whisk.  Now it's ready to serve with nice, fresh, crusty bread from the bakery!

Bon Appetit!

Don't Forget To Protect Your Garlic Before The Ground Freezes!

This spring, I will be adding another element to my blog.  I will be showing you how to grow a garden.  I have over 35 raised beds on our half-acre lot, that feeds us all year long.

I will also be teaching you how to prune fruit trees and vines.  Also how to raise healthy, grass-fed chickens.

Typically, you plant garlic in October.  It gets really cold here in the Pacific Northwest, especially when you're growing in raised beds.  So make sure the beds are covered with a good amount of straw, then cover with a frost fabric.  This will help stop the soil from freezing, and also keep the straw from blowing off!

Bon Appetit!

Chicken Tenders with Rosemary Sweet Potatoes

Hobbes' Chicken McNuggets!  Moms and Dads, this dish is fast, easy, cheap and the kids will love the stuff!

First get your oven nice and hot, around 375* works well.  Slice some potatoes and place in a large stainless steel bowl.  Now peel a sweet potato and slice it up, cut it so it looks like large french fries.

Pour in some olive oil, salt and pepper, paprika, fresh rosemary and a few whole cloves of garlic (skins left on).  Mix the ingredients to coat the potatoes with oil and seasoning.  Place on a sheet pan or roasting pan.  Tip to help with the clean up; use parchment paper if you want...  Throw these in the oven until done, 30-45 minutes.

While those are cooking, season your organic chicken tenders with salt and pepper, then cover with a little bit of flour.  Place a pan over high heat with quite a bit of olive oil (not extra virgin).  When the oil is really hot place tenders in the pan.  If you're doing a lot, then cook a few at a time, if you crowd the pan the meat tends to want to steam and not brown.  With tongs turn when brown, if you want you can finish them in the oven.  Tip:  These will cook fast so make sure your spuds are almost done!

Bon Appetit!

Fresh Tomato Pasta...

Quick, simple and cheap to make.  This dish will knock your socks off!

Recipe feeds 4:
1 packet good quality organic pasta
6 roma tomatos chopped
3 cloves garlic finely chopped
1 red onion finely sliced
1 handful basil chopped
loads of olive oil
salt and pepper
1 pinch chili flakes
Parmesan cheese

Fill a large pot with water and place over high heat, add a good three finger pinch of salt.  It's important to let the pasta have a lot of room in the pot, so make sure there's a load of water.

While the water is heating, slice the onion and place in saute pan with some olive oil and salt, pepper and  chili flakes, over medium high heat.  When the onions start to soften, turn heat to low and caramelize.  Chop your tomatoes and garlic.

When the pasta water is boiling, add the pasta and stir with tongs to make sure all the pasta is covered with water.  Bring back up to a boil.  When the pasta is close to being finished, bring the heat back to medium high on the onions and add the garlic and tomatoes.  Cook until tomatoes are warmed through.

Drain the pasta and return to the pot, add some olive oil and stir pasta.  Plate the pasta on a warm plate and add a little more olive oil.  Add some of the tomato sauce on top of the pasta and garnish with fresh chopped basil, then add a little more olive oil and parmesan cheese.

Bon Appetit!

Roasted Cauliflower and Garlic...

My friends love this dish.  Even if you hate cauliflower you will love this!  It's quick and easy, and you can serve it on its own or as a side dish.

Heat your oven to 400* then slice a cauliflower into 3/4" steaks.  Lay on a roasting pan or sheet pan, then drizzle with olive oil, and season with salt and pepper.  Break open a whole head of garlic, and cut the little hard bit off on the root end.

Cook for 30-45 minutes, turning the cauliflower once.  What you will be trying to achieve is to caramelize one side before you turn it.  Isn't that  easy?!

If you're serving this own its own, try this simple little vinaigrette.  While the cauliflower is roasting,  mince and mash one garlic clove, add a pinch of salt, then whisk together with 1 to 2 tablespoons of fresh lemon juice to taste.  Then finely chop 1/4 cup pitted kalamata olives and combine with the other ingredients....  Yum!

Bon Appetit!

Grilled New York Steak With a Wonderful Herb Sauce...

There's a few of tricks to cooking a really good steak.  The first one is to take the meat out of the refrigerator an hour before you start to cook, as this brings the meat up to room temperture.  Whether you're cooking beef, pork, lamb, chicken or fish, the same applies, you just have to make sure the product is fresh!

The second trick is not to season too early, salt can dry out the meat.  The third trick is to have your grill, pan, oven or barbecue hot!  And the last trick is, after cooking, let it rest for 5-10 minutes before slicing or plating.  When the meat is cooked and rested, then slice and serve on hot plates.

Alright then, let's make the best herb sauce ever!  You will need to make this an hour or so before you serve.  I used three different types of thyme because I have a large herb garden, you just need one.   Lemon thyme is a big plus if you have it.  But they must all be fresh, not dried.

Recipe for two:
Start with a nice handful of fresh thyme, rosemary, tarragon and basil
4 cloves garlic
2 tablespoons olive oil

Pick the leaves off all the stems and remove any woody parts.  Peel and rough chop the garlic.  Place the herbs and garlic on a cutting board and chop together until finely chopped, this infuses the flavors of the herbs and garlic together.  Move to a small bowl or ramekin and add oil.  Let sit for an hour or two...

We served our meat with roasted cauliflower and sauteed onion, celeriac and sweet potato.  Recipes to follow on my next posts.

Bon Appetit!