A British Dish, Called Minced Meat

This dish doesn't sound very appealing, but it really is good, and simple to make!

This was a popular dish during hard times in England, because it was cheap and easy to put on the table...

We had it with sweet potato mash, and a little fresh parsley.

Please note that I recommend Eden products for two reasons.  Their cans are not lined with any harmful stuff, unlike others.  And they don't support GMO!

Recipe for four:

1 LB ground lamb or beef
1 large red onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
1 bunch fresh italian parley, chopped
1 can Eden crushed tomatoes
1 sprig fresh rosemary, finely chopped
1 c red wine
3 c beef of lamb stock, reduced by half
salt and pepper

For the mash:

2 sweet potatoes, peeled and cubed large
1 T extra virgin olive oil
1 T butter

Start cooking the mirepoix ( onions, carrots, celery and garlic) in some olive oil and butter over medium heat, season with salt and pepper.  Cook until soft, then transfer to a dish and set aside.

While that's happening, reduce the stock down a bit, by bringing it to a boil then lower the heat just a tiny bit, and reduce by half.

Using the same pan you cooked the mirepoix in, add a little more oil and butter, and brown the meat over medium high heat.  When done add the wine and reduce by half.  Then add the stock, tomatoes, mirepoix and rosemary.  Cook it down over medium low heat until it's thick but has a little sauce as well.  Feel free to add more stock as needed.

Boil the sweet potatoes until soft.  Drain and return to the pan, add some extra virgin olive oil and butter, then mash with a masher, fork or blender.

Serve everything onto warm plates and garnish with parsley.

Bon Appetit!  Chef Hobbes

Wicked Good Roast Chicken with Fennel, Beets and Lemon

Wicked Good!  And simple to prepare.  Cooks in about 1 1/2 hours.

Recipe for four:

1 whole chicken, cut into four pieces
4 small beets, peeled and quartered
2 lemons, quartered
1 large fennel bulb, trimmed and sliced thick
1 whole head of garlic, seperated, leave skins on
2 handfulls cherry tomatoes, whole
2 cups white wine
1/3 cup white vermouth
1 cups chicken stock
olive oil
3 T butter
6 sprigs fresh thyme
salt and pepper

Set the oven to 325* - Coat the chicken with olive oil and season with a good amount of salt and pepper.  Arrange the chicken along with all the ingredients (except the tomatoes) in a large roasting pan, and cover with foil.

Place in the middle of the oven for 45 minutes.  Then remove the foil, add the tomatoes and increase the heat to 425* - Cook for another 45 minutes uncovered.   What you're trying to do here is brown the chicken and reduce the liquid to about a 1/2 a cup, just enough to sauce the meal.

Serve onto warm plates with jasmine rice.

Bon Appetit!  Chef Hobbes

Local Grown Lamb Chops With Incredible Kale Veggies

The lamb chops, incredible kale, onions, carrots, celery and garlic, with simple but wonderful pan meat sauce, known as Au Jus...

Recipe for two:

4 lamb chops
1 carrot, chopped
3 stalks celery, finely sliced
1/2 yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Dino kale, stems removed and chopped
olive oil
1/2 T butter
salt and pepper
1 t paprika

First bring the chops up to room temperature, by taking them out of the fridge for an hour before you start cooking.

Add a little olive oil to a heavy skillet, and place over medium high heat.  When the pans hot, using tongs place the chops into the pan on their backs (the fatty side).  Brown the fat so it gets nice and golden brown and crunchy, but not burnt, so you may have to adjust the heat a little.  When done do the same on the other side (the bone side).  Now lower the heat to medium and cook the chops on both sides until cooked until your liking, medium for me.

While the chops are cooking, place another pan on the stove with the butter, when the pans hot add the onions, carrots, celery, garlic and a little salt and pepper.

Cook the veggies over medium heat until soft.  When done add the paprika and stir.  Cook a little more to toast the spice.  Now add the kale and stir to wilt.

Plate the veggies onto warm plates, then the chops and spoon on the Au Jus, or juices from the meat.

Bon Appetit!  Chef Hobbes

Incredible Yorkshire Pudding...

Yorkshire pudding, or oven pancakes, a side dish that's served with every traditional sunday dinner in the UK!

When it's done right, it will blow your socks off mate!

Recipe for one 9" Yorkshire Pudding:

1/2 c flour
1/2 c milk
2 eggs, beaten
pinch sea salt
1/4 c butter or beef fat drippings

Set the oven to 425* -  Combine the flour and milk into a mixing bowl, mix until just mixed together, batter should appear lumpy.  Stir in the eggs and salt.

Place the butter or fat into a 9" pie plate and place in the oven until the butter has melted or the fats hot.
Remove from oven and pour in the batter.  Place it back in the oven and bake 15 - 20 minutes, until the batter has puffed up, and is golden brown, make sure it's not doughy in the middle.

Bon Appetit!  Chef Hobbes

Awesome Lamb Shanks With Sweet Potato Mash

Tasty Island Lamb, from Katie and Paul at La Crover Farms, on San Juan Island, Washington...

Don't let this dish scare you.  A little prep and stick it in the oven for 3 hours!  Kick back and have a few drinks while you're waiting for this wonderful meal to get some rich and intense flavors...

Recipe for two with tons of sauce leftover for pasta the next day:

2 lamb shanks
1 red onion, chopped
3 carrots, chopped
3 stalks celery, chopped
6 cloves garlic, sliced
1 small parsnip, chopped
1 tomato, chopped
1 can Eden crushed tomatoes
1 6" sprig fresh rosemary, left whole
1 three finger pinch cayenne
1    "        "       "      salt
1/2 t fresh ground black pepper
flour for dusting
8 cups veggie stock
2 cups red wine
2 T olive oil
2 T butter
2 sweet potatoes, peeled and cubed into 2" pieces, for the mash

Set the oven to 325* - A cast iron dutch oven works best for this meal.

Season the shanks with salt and pepper, then dust with flour.  Brown the shanks in the oil, over medium  heat in a large deep cast iron dutch oven.

When done set them aside, and add the butter to the pan.  When it's melted and foaming add the onions, carrots, celery, parsnip and garlic.  Cook until soft.  When finished season with salt and pepper, and add the cayenne.  Stir and then add the wine.  Reduce by half, then add the stock, tomato, rosemary, shanks and the canned tomatoes.  Put the lid on and pop it in the oven for three hours, checking every 45 minutes to make sure there's lots of liquid, add more stock if needed.

If there end's up being way too much liquid, then take the lid off for the last 20 minutes or so, to reduce it.

If you want to do an extra step, which will make for an even more wonderful flavors, try putting the canned tomatoes with a little stock in the oven covered for about 45 minutes!

Serve onto warm plates with mashed sweet potatoes...

Bon Appetit!  Chef Hobbes

Shitake Mushroom Saute

Just a fabulous meal!


Shitake mushrooms, shallots, onions, garlic and
celery, served with jasmine rice.

Recipe for two:

1/2 pound or more shitake mushrooms, wiped clean, stems removed and sliced
1 red onion, chopped
1 large shallot, sliced
4 cloves garlic, chopped
2 stalks celery, finely sliced
1/2 c swiss cheese
1/2 c red wine
salt and pepper
pinch cayenne
3 T olive oil
1 T butter

A couple of tips about mushrooms!  Never wash them!  Mushrooms are like little sponges and they soak up a lot of water, which will end up making a wet and tasteless meal.  Only wipe them clean with a towel.  Keep the stalks to make stock at another time.

First get the rice going, always use stock instead of water for tastier rice.

Using a heavy saute pan, add the oil and butter to the pan, and place over medium high heat.  When the it's really hot add the mushrooms, onions, shallots, garlic and celery.  Toss or stir to get everything coated with the oil and butter.

The mushrooms may soak up all the liquid, just keep moving the ingredients around.  When the mushrooms start to cook they will release some of it back to the pan.  If they don't add a little more oil.

Season with salt, pepper and cayenne.  When the veggies appear to be getting close to being done add the wine and reduce until all the liquid is gone.

Plate onto warm plates with the rice and sprinkle with cheese.

Bon Appetit!  Chef Hobbes

Just when you thought you have had the best sandwich ever!

Try this baby!  Chicken Mc Hobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns!

I don't usually mix blue cheese with chicken, but this combination works really well...

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil's hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA...

Bon Appetit!  Chef Hobbes

Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Shepherd's Pie

Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Merry Christmas

Merry Christmas and happy cooking!

Home cured gravlax on grilled bread with creme fraiche, red onion and capers, with hot sweet mustard!

If you would like this recipe, just search gravlax...

Bon Appetit!  Chef Hobbes

Easy Savory Sausage Rolls! Or Pigs in Sleeping Bags!

Easy and really tasty savory sausage rolls...

All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.

I have to admit, I'm not a baker, and frankly I hate to bake!  So I buy my puff pastry frozen!  If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...

Here's a recipe for four sausage rolls using Adams English bangers.

2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten

Spicy Mustard

1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together

Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise.  In a bowl mix the sausage meat with the fresh rosemary.  Don't use dried rosemary.

Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen.  Now season the meat with a little cayenne, salt and pepper.

Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge.  Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.

Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking.  Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.

Pop them in a 375* hot oven, and cook until they are flaky and golden brown.  About 35-45 minutes.  If they look like they browning to fast, turn the oven down a bit.

Serve with a pint of IPA!

Bon Appetit!  Chef Hobbes

Christmas Vegetable Saute!

Try making these delicious veggies for the holidays.  Blow your socks off awesome!

The combination of onion, beets, beet stems, beet greens, kale and garlic, make these veggies sweet, tasty, and they're packed full of goodness!

We had our veggies with salmon and couscous, but they will work well with any meat or fish.  This would make a fantastic veggie pasta...

Recipe for two:

6 small baby red red beets, peeled and cubed, on the small side
beet stems, chopped, greens removed and saved
beet greens, chopped
1 small yellow onion, chopped
4 leafs of kale, chopped, stems removed
4 cloves garlic, finely sliced
salt and pepper
1 T olive oil
1 T butter

Heat up the oil and butter in a heavy saute pan over medium high heat.  When the oil and butter are really hot, add the beets, onions and beet stems.  Season with salt and pepper and stir to coat.  At this point everything should be sizzling and cooking well, add the garlic and lower the heat to medium low.

Cook until soft, then add the greens, and cook until wilted, stirring a few times.

Serve onto warm plates, with your favorite protein or pasta.

Bon Appetit!  Chef Hobbes

The Best Caesar Salad Ever!

Blimey mates, this is the best caesar salad ever...

I served our salads with salmon, but you don't have to, this salad is a meal on it's own.

Recipe for four:

1-3 pack of organic romaine lettuce, trimmed
2 t garlic, finely chopped
4 fillets anchovy, minced and smeared
1 egg yolk
1 t lea perrins worchestershire sauce
1 t tabasco sauce
1 t fresh lemon juice
1 three finger pinch of sea salt
1 pinch fresh ground black pepper
1 T french mustard
extra virgin olive oil
parmesan cheese
sourdough croutons

ALRIGHT LET'S GET THIS OVER WITH!  It's not a caesar salad without the anchovy or the egg!  And it won't taste anything like a caesar, so put them in!!!!

First cut up however many croutons you want, and toss them with some olive oil to coat.  Place them on bakers sheet or cookie sheet.  Season them with salt and pepper, and put them in a 400* oven, tossing them and checking them often.

Place all the salad ingredients except the lettuce and olive oil, into a bowl and mix with a whisk to combine.

When you are ready to make the dressing, and you don't have anyone helping you to pour the oil, then make a nest for the bowl with some towels.  In one hand hold the whisk, and in the other hold the extra virgin olive oil.  Now your ready to give your forearms a workout!  SLOWLY drizzle in the olive oil and whisk at the same time.  You want to go slow so you don't break the dressing, (which means it separates, and will look and taste like crap).  You can fix a separated dressing but it takes work, so don't break the dressing.

Keep adding oil until the dressing starts to shine, and taste it, what you are looking for is the perfect balance between acid from the lemon and sweetness from the mustard and other ingredients, you will know when the taste is perfect!  IT WILL SHINE!

When you're done add the lettuce and toss.

Plate onto cold plates with croutons and grated parmesan cheese.

Bon Appetit!  Chef Hobbes

Rib Eye Steak, Fingerling Potatoes, Caramelized Onions & Kale

Sometimes you can't beat a nice steak, with caramelized onions, kale and oven roasted fingerling spuds!

No recipe here, just some how to's!

Fingerling potatoes are really good if you leave the skins on and roast then at 375*

Just cut them in half, and toss in olive oil.  Then place in a roasting pan.  Now here's the trick to really good spuds!  Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference!  Cook until they are crispy and soft in the middle, about 45 minutes.  Maldon salt is available at Gourmet Galley.

To caramelize the onions, simply slice them thin, and saute them in olive oil and butter.  When they just starting to brown, turn the heat down so they caramelize and not brown.  You may have to raise the heat up again, to get them cooking and then turn it down again...  Add the kale to the onions just before serving, so the kale still bright green and just wilted.

The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill!  It's also a good idea to let the meat rest for a few minutes, after it's done cooking.

If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat.  Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.

Always plate hot or warm food onto warm plates!

Bon Appetit!  Chef Hobbes