Orange & Soy Marinaded Steak With Wild Rice

This marinade is similar to the one I used on the pork ribs a while ago.  It's very universal, you can tweak it anyway you want, like adding more heat or turn it towards being Asian by adding ginger, lemon grass and sesame oil.

Recipe for two:
1 pound of flank, flat iron or flap steak
1 c soy sauce
Juice of half an orange
1 T honey
2 garlic cloves, finely chopped
Salt and pepper
1 t chili flakes
1 small red onion, chopped
1 c black wild rice
1 bunch broccoli rabe
2 c vegetable or chicken stock
2 T olive oil

First, marinade the steak by dissolving the honey into a tiny bit of hot water, add the orange juice, soy sauce, garlic and chili flakes.  Pour over the meat and let it rest for a couple of hours in the refrigerator.

When you're ready get the rice going, wild rice takes a little longer to cook, so plan for that!  To cook the rice add a tablespoon of olive oil to your rice pan and half of the chopped onion with a little salt and pepper, and cook until soft but not brown.  When done add the rice and stir for a little bit over medium high heat.  Then add the stock, when it starts to boil lower the heat to low and cover with a lid.

Place the meat on the grill and cook it how you like!  While that's happening, add the other tablespoon of olive oil to a saute pan over medium high heat.  When it's hot add the rest of the onion and cook until soft.  Wash the broccoli rabe and remove any large stems and chop it up a bit.  When the meat and rice are done, turn off the heat on the rice and leave the pan covered.  Remove the meat to a cutting board and cover, let it rest for a couple of minutes.

Now add the broccoli rabe to the cooked onion and saute, adding a little salt and pepper.

Bon Appetit!  Chef Hobbes

Happy New Year!

Happy New Year,  and Thank You for all the kind words about this blog!

Be the change you wish to see in the world!  Ghandi


Bon Appetit!  Chef Hobbes

Great Mushroom Pasta....

This pasta is the best!  It don't get any better than this. . .

Recipe for four:
1 packet good quality dried pasta
3 slices of pancetta, chopped up
1 c onion, chopped
3 shallots, chopped
1 big handful of baby spinach
4 cloves garlic, finely chopped
1 package fresh crimini mushrooms, sliced
1 package shitaki mushrooms, sliced
2 three finger pinches salt and pepper
1 pinch chili flakes
1 pinch cayenne
1/2 c Stilton cheese, crumbled
1/2 c cream
3 T butter
3 T olive oil

Fill a large pot with salted water and bring to a boil.  Cook your pasta.  While that's happening, heat up a large skillet over medium high heat, add the butter and oil, when the pan's hot add the pancetta and cook until crispy.  When done, remove the pancetta and set aside, now do the same with the mushrooms and set aside.  Using the same oil add the shallots, garlic and onions and caramelize.  At this time, season with salt and pepper and add cayenne and chili flakes.  Just before serving add the spinach and melt.

When finished put the heat on low, and add the cheese, cream, pancetta and mushrooms to the onions and stir.

Drain the pasta, and drizzle with olive oil, stirring with tongs as you do.  Plate the pasta onto warm plates, then add the mushroom mixture on top.    Grate a little parmesan cheese on top...

Bon Appetit!  Chef Hobbes

Hobbes' Best Thin Crust Pizza - Quatro Formaggio with Oven Roasted Tomatoes

This is a KILLER, KILLER thin crust pizza recipe!

I made a lot of dough and portioned it into 2 oz pieces and put them in the freezer for a rainy day.  So you can cut the recipe in half if you want.  I ended up with about 20 pizza portions in the freezer.

Recipe for the dough:
2 c King Arthur flour
4 c semolina
31/2 c slightly warm water
2 t honey
1 t sea salt
1 packet yeast

Topping:
2 tomatoes
Stilton
Mozzarella
Parmesan
Sharp Cheddar
2 slices, pancetta

First thing to do is set your oven to 300* and place a pizza stone on the center rack.  Slice the tomatoes into thick slices and place them in an oven dish, season with salt and pepper and a good drizzle of olive oil.  Cook for about 1 1/2 - 2 hours.  When finished, remove from the oven and set aside, now turn the oven up to it's highest setting, ours was at 500*

In a jug, add the water, honey, yeast and stir until honey has dissolved, set aside.  In a large bowl, mix the flours together with the salt.  When mixed, pour flour out onto a clean surface and form into a circle.  Pour the water into the circle and slowly incorporate the flour, drawing more flour into the center.  It will start to look like porridge.  I use my fingers but you can use a fork or spatula.  Soon you will have a big sticky lump of dough.  If it's too dry add a little more water, if it's too wet add a little flour.

Add some more flour to your working area and knead the dough for about 10 minutes, stretching and turning the dough as you go!  When it's done, flour the dough and place in a bowl and cover with plastic wrap.  I put parchment paper on the dough first and then the plastic, to avoid toxins from the plastic going into my food...  Let it rest for about a half an hour at room temperature.

When the dough is ready, clean up your work area and re-flour, now shape the dough into a log, and roll out until you have a long log about 3" thick.  If it gets too long cut it in half and work with two pieces.  Now with pastry knife or scraper cut the dough into 2 oz bits, about 2"-3" pieces.  At this stage you can wrap what you don't need and pop them in the freezer.

Now let's make the best pizza!  Take a chunk of the dough and with your hands press it down and flatten it a bit.  Now you can use a roller to form a really thin crust, making sure to flour the dough as you go.
Take the pizza stone out of the oven and place the crust on it, now drizzle some olive oil on and smear it around with you hand or a spatula.  Then add the pancetta and cheeses that have been cut or crumbled up.  Don't add too much cheese because it will melt and run all over the place!  Finely grate some parmesan around the edges of the crust using a micro plane if you have one, this is the secret to a good crust.  Now place the tomatoes on top, and place the stone and pizza back into the hot oven.  It will cook quickly, like 5 minutes, so keep your eye on it.

I suggest having a nice pint of IPA with this!

Bon Appetit!   Chef Hobbes

Grilled Steelhead on a Bed of Chard and a Parsnip Puree...

Killer little dish, that's quick to get on the table!

Recipe for four:
1 and 1/2 pounds of steelhead fillets, skin on
1 parsnip rough chopped
1 red onion rough chopped
2 stalks celery rough chopped
2 carrots rough chopped
1 t garlic finely chopped
1 big double hand full of chard chopped
1 c heavy cream
2 T butter
2 T olive oil

First, cut your steelhead into four pieces, rub with a little olive oil and season with salt and pepper.

Now start your grill and get it nice and hot.  While that's happening, get a medium sized saucepan and over medium high heat add 1 T butter and 1 T olive oil.  When the butter has melted and is foaming add  all the vegetables, shaking the pan a bit.  Lower the heat to low and cover with a lid, cook until soft, then add the cream.

Start cooking the steelhead, presentation side down, or skin side up, turn when some nice color has been achieved, then finish in the oven if necessary.

In a separate pan, add the remaining butter and oil, and melt the chard.  While that's happening, puree the vegetable mixture and return it to the pan to keep warm!

On warm plates, add a ladle of the puree, then a scoop of chard, and then put the steelhead on top!

Bon Appetit!  Chef Hobbes

Saffron Pasta With a Beef Sauce

Now this is a good dish to use up that leftover Christmas roast beef!

Recipe for four:
2 c leftover cooked beef, cubed or ground
1 c carrots chopped
1 c celery chopped
2 c onion chopped
2 t garlic finely chopped
1 c red wine
3 c beef stock
1 t fresh rosemary finely chopped
2 T butter
2 T olive oil
1 T tomato paste
1 three finger pinch both salt and pepper
1 packet dried saffron fettuccine by Rustichella d' Abruzzo available at Gourmet Galley

In a large saucepan over medium high heat, add the oil and butter.  When the butter has melted and is hot, add the onion, celery, carrot and garlic and cook until soft.  Then add the wine and reduce by half, then add the beef, rosemary, salt, pepper and stock, then bring it up to a boil.  Then lower the heat to low and put a lid on the pan and allow to cook for about an hour, adding more stock if necessary.

About 15 minutes before it's done start heating the pasta water.  Remember, pasta needs lots of water and lots of room, so use a big pot, and remember to salt the water.

Serve on warm plates.

Bon Appetit!   Chef Hobbes

Bullistic Dungeness Crab Salad With a Blood Orange Vinaigrette

I used live dungeness crab, which I cooked for this dish, and it turned out absolutely fantastic!

Please note:  If you live in Friday Harbor, the fish barge -- Friday Harbor Seafood Company -- down on the main dock is open until the end of this month, then they close for the winter.  This is the only place you can get live or fresh crab...

Recipe for two:

2 small live dungeness crabs or one pound of crab meat

2 big handfuls of baby spinach

1 big handful of arugula

Juice of one blood orange

2 blood oranges peeled and segmented

1 pinch both salt and pepper

3 T olive oil (extra virgin)

1/4 c finely sliced red onion

A splash of red wine vinegar

Fill a large pot with salted water, and bring to a boil.  When the water is really boiling hard, add the crab upside down (poor little buggers).  When the water starts to boil again, set the timer for 20 minutes.  Fill a sink or bucket with iced water and add the crab when they're done, and allow to cool.  This process will help release the meat from the shell.  When cool enough, clean the crab under running water, then crack and pick out the meat, and place in the refrigerator to cool.

In a large stainless steel bowl add all the ingredients except the greens, crab and the orange segments, and mix.  Now add the crab, greens and orange, and gently toss with your HANDS!  Don't use tongs or spoons, they just bruise the salad greens.  Plate onto chilled plates...

Bon Appetit!  Chef Hobbes

Merry Christmas

Merry Christmas and Thank You!

The Bay Cafe on Lopez...

Deborah went over to the Bay Cafe on Lopez with some friends the other night, to enjoy one of owner/Chef Daren's last meals!   Daren is moving to Arizona in January, after 16 years in business.

The new owners will be re-opening the restaurant  in February.  So get over there and enjoy some of Daren's wonderful cuisine before the end of the month...

Shown here is the Seafood Tapas Plate: Dungeness and shrimp cake, grilled prawns and sea scallops.  More YUM!!

Bon Appetit!  Chef Hobbes

Awesome Rose's Bakery and Cafe On Orcas Island. . .

Alright then!  I lived in California for some 20 years, and loved every minute of the food scene.  Since I moved to the Islands 11 years ago, I've been pining for good food.  Like white Spanish anchovies and home-made pate, and Stilton, the king of cheeses, and olives by the bucket load!

Well my friends, if you've been missing great food, and great ambiance with a French and Italian flair,  then this is your place!  It's not only a restaurant, but also a bakery, deli and they have a fantastic selection of fine wines and cooking accessories and so on!   I can't begin to tell you what a great experience you will have.  The picture to the right is of a wonderful beet salad with wild greens and chevre goat cheese, and a wild chantrelle thin crust pizza, served with a French white wine.  Total YUM!!!   Note:  Rose's is closed every January for the whole month!  So get over there next week...

Thanks John and Johnny for being in our lives...

Bon Appetit!  Chef Hobbes

African Sweet Potato Peanut Soup, With Red Beans!

OK!  I've got a winner!!

Try this baby out.  This is a really wonderful dish, passed on to me by Chef JJ in California...

Recipe for this bad boy, for four:
1 & 1/2 c red onion chopped
4 c sweet potato (yam) cubed into 1/2" cubes
3 cloves garlic finely chopped
1 & 1/2 t ginger finely chopped
1 c red bell pepper chopped
1 14 oz can Eden diced tomatoes
1 14 oz can Eden aduki or pinto beans
1 4 oz can green chilies chopped
2 c vegetable stock
3 T peanut butter
1 T almond butter
1/4 t black pepper
3 three finger pinches salt
1 pinch chili flakes
1 T soy sauce
2 T butter
2 T coconut oil

I promote Eden products for two reasons:  The can liner does not break down and release toxins into the food, and they don't add sugar!!!   Muir Glenn does!  Or did!  :-0)

In a large saucepan, add the butter, coconut oil and heat over medium high heat.  When it's hot add the onion and sweet potato, and cook until they're just starting to get soft, then add the garlic and ginger and stir.  After about 30 seconds add everything else, except the soy sauce.  Bring up to a light boil and lower the heat.  Let this cook for a little bit, a few minutes, taste test the sweet potato for done-ness and salt!  If it needs more salt and it will, then add the soy sauce.  This will also give the soup some depth of flavor, without making it taste Asian!

THIS DISH SOUNDS LIKE IT'S GOING TO TAKE A LOT OF TIME!  FORTY FIVE MINUTES, START TO FINISH!

Bon Appetit!  Chef Hobbes

Sticker Shock!

Ever wonder what those numbers mean on the little stickers that you find on fruit and vegetables?

Well, if it starts with a 9 that means it's been grown organically!  If it starts with a 4 or 5 it's been grown conventionally, meaning it's been exposed to chemical pesticides and fertilizers!!  If the numbers start with 8 that means it's been grown using GMO seed, but we will never see those, because they are not required to tell the consumer!   Right Wankers!

Quick Creamy Chicken Curry

Here's a recipe for using that leftover chicken from Sunday's roast...  It's quick and cheap, and kid friendly.

Recipe for four:
1 small sweet potato cubed
1 yellow onion chopped
4 celery stalks chopped
3 cloves of garlic finely chopped
2 c cooked chicken
2 T mild curry powder
1 pint heavy cream
2 T butter
2 T olive oil
2 c jasmine rice

First get your rice going, always cook your rice with homemade stock instead of water, if you have it!

In a large saute pan, add the butter, oil and heat over medium high heat.  When it's hot add all the vegetables and cook until soft but don't brown.  When it's cooked add the curry powder and stir well.  Then add the chicken and the cream.  Now lower heat to low, and warm the chicken through.

How easy and quick was that!

Bon Appetit!  Chef Hobbes

Lemon Pasta To Die For!

OK, this pasta has anchovies in it!  You won't taste them, honest!  Anchovies are a Chef's ace in the hole.  They use them in stews,  pot roasts and then some, to build flavors, and you don't even know it!  So don't not put the anchovies in. . .  Deb's kids love this dish, and now they know what's in it!

Recipe for four:
1 - 16 oz packet of good quality organic pasta
1/2 yellow onion finely chopped
2 t garlic finely chopped
2 egg yolks
1 - 2 oz can of anchovy fillets, finely chopped and smeared*
1 c parsley chopped
Zest and juice of one lemon
1 big pinch of chili flakes
1 t paprika
Salt and pepper
3 T olive oil

I'm not going to assume that you know how to cook the best pasta, so here's how!  Pasta needs lots of room to cook and release it's starch, so use the biggest pot you have and completely fill it with water and a few three-finger pinches of sea salt.  Bring the water to a solid rolling boil.  Then add the pasta, and stir it for a bit with some steel tongs.

While the pasta is cooking, place a large saute pan on the stove over high heat and add the oil.  When the oil is hot add the onions, anchovy and garlic, shaking the pan, and cook until soft but don't brown it.  When they're done add the chili flakes, lemon juice and a little pepper and the paprika, and stir.  Cook for only about a minute.  Just before the pasta is done, take a ladle of the hot water and add it to the two egg yolks in a seperate bowl and whisk.  Drain the pasta, and return it to the pot it was cooked in, and then add the egg and the other mixture and stir...

*Tip: once the anchovies are chopped finely, place in a bowl and with the back of a spoon smear them into a paste!

Serve on warm plates with a little extra virgin olive oil.

Bon Appetit!  Chef Hobbes