Friday, September 9, 2011

linguica corndogs with poached garlic dijonaisssssse


linguica corndogs with poached garlic dijonaisssssse, originally uploaded by aarn! +9th September, 2011+.

mixed 3/4c. buttermilk, 2T. light cream, and 1 egg into 1-1/4c. cornmeal, 1/2c. all-purpose flour, 2T. sugar, 1t. salt, and 1t. baking soda. let stand for 10-min or so. poked some linguica sausage links (gaspar’s linguica franks) with bamboo skewers (cut down to fit into the sauce pan containing the hot oil). patted the links dry (the batter sticks better) then dipped/rolled in the batter until lightly coated, then fried one at a time in a sauce pan with 350-degree vegetable oil, until brown. held in a 200-degree oven until all of the corndogs were done.

plated with some mayonnaise whipped with smooth spicy brown mustard and poached garlic paste - to taste. these were so good. not even funny. so easy. so good. hello, fat/death.

[batter: joy]

Tuesday, September 6, 2011

stromboli with hickory smoked bacon, baby spinach, gorgonzola cheese and golden raisins

whipped together a few cloves of crushed olive oil poached garlic, some garlic oil, a little bit of tomato sauce, and an egg (since this stromboli does not have a gooey binder cheese, like mozzarella, the egg was added to hold things together and absorb extra moisture during cooking).

rolled out some plain pizza dough into a large rectangular sheet (about ¼-in thick), then brushed the garlic-tomato-egg mixture over the entire surface. covered the dough with pre-cooked bacon (had been baked and then chilled), crumbled gorgonzola cheese, golden raisins, baby spinach and salt and pepper. rolled up from one side and tucked the dough from the ends underneath, to seal everything in. covered a pizza peel with cornmeal and transferred the rolled dough to it. slid the dough onto a 400-degree baking stone in the oven until brown on top, then let rest for about 8 minutes and then sliced and served.

leftover beef and bean migas with heirloom tomato and hominy csa salsa

soaked some tortilla chips in water until soft, then drained the water off. mixed two beaten eggs into some chopped up leftover bone marrow burger and baked beans, 4 cloves of poached garlic made into paste, a few dashes of tobasco sauce, salt and pepper. folded the egg and leftover mixture into the drained tortilla chips and let stand for about fifteen minutes. carefully slid the chips and shit into a hot skillet with some olive oil and butter. cooked until the bottom was brown and then started flipping over portions of the mixture until crisp and brown (trying not to break up all of the layers). plated with some “salsa” which was a salad from the day before containing: hominy, cucumber, purple bell peppers, heirloom tomatoes, onion, garlic, apple cider vinegar, cumin, salt and pepper.

cake-ish breakfast mini-donuts


cake-ish breakfast mini-donuts, originally uploaded by aarn! +6th September, 2011+.

used frying oil sitting in a pot on the stove is always bad news - it makes people eat mini-donuts for breakfast. grabbed the cake donut recipe from the joy of cooking, added some fresh vanilla bean, shaped, deep fried and then sprinkled with powdered sugar. breakfast.

Friday, September 2, 2011

Perfecting the Grip: Bone Marrow Burgers with 24 Hour Pickles and Herbed Hand-Cut Fries


Read on about my first big project using the Napoleon Grills Prestige II Freestyle Portable Infrared Grill from CSGrills.com on Selectism.com:
selectism.com/columns/aaronpanone/2011/09/02/perfecting-t...

Thursday, September 1, 2011

high infrared heat seared lime-chili big eye tuna with stewed curried red cabbage

sauteed one sliced shallot with 1 clove of garlic in 1t. of olive oil in a hot pan. cooked until tender, then added salt, pepper, 1c. chicken stock, 1T. madras curry powder, and 1t. fresh chopped thyme. added a head of thin sliced red cabbage. stirred in 2T. of butter and 2/3c. golden raisins when the liquid was almost gone, then cooked on low heat until adequately stewed (liquid gone, bound with butter, etc.).

squeezed the juice from two limes into a small sauce pan containing 3T. granulated sugar, 1t. korean chili flakes, a dash or worcestershire sauce, a dash of ground anise, a dash of ground nutmeg, and a pinch of salt. simmered over low heat until a syrupy consistency that would cling to the back of a spoon.

brushed the lime-chili syrup over the entire outer surface of two ½-lb strips of big eye tuna.

allowed a few minutes for the new Napoleon Grills Prestige II Freestyle Portable Infrared Grill from CSGrills.com to heat up, then wiped the grates down with a little olive oil, and placed a chili coated side of the fish onto the hot grill. counted to 30-second cooking each side of the tuna, using a fish spatula to gently remove the fish from the grates of the grill and move to the next side, until all sides were seared. pulled the fish from the grill, applied a little more sauce to the outside, and sliced into ¼-in thick pieces. plated over some plain jasmine rice and the curry cabbage.