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