By Request

31 01 2011

We had a lot of requests for this recipe from folks at the recent NATPE meeting. This is the sauce served over the grass fed beef tenderloin. Thanks to everyone for stopping by-and enjoy!

Roasted Tomatillo and Asian Pear Chimichurri

  • 1 garlic clove, peeled and chopped
  • 1 bay leaf
  • 1 fresh poblano pepper, coarsely chopped with the seeds left in
  • 1 fresh Serrano chili, coarsely chopped with the seeds removed (or left in for extra heat)
  • 1/3 cup finely chopped fresh Italian flat-leaf parsley
  • 1/3 cup finely chopped fresh cilantro
  • 1 Tbs honey
  • 1/4 cup finely chopped fresh oregano leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoons kosher salt
  • 12 oz roasted tomatillos
  • 1/2 Asian pear, peeled and finely chopped 

You can finely chop the items or use a food processor for all except the Asian pear. To use a  food processor place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos and poblano and Serrano chilies into the bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped Asian pear. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.

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Variety-The Spice of Life

28 01 2011

Well, just back from the NATPE meeting. I wanted to share the awesome news that on the first day of reporting from the meeting, we made the front page of The Daily Variety-yes that entertainment industry paper! Look under the “TV meet’s Latin beat” by-line. Just clickon the image to enlarge and read. Keep your fingers crossed for more good luck to follow!





TV Show Promo

21 01 2011

Here is the promo piece for WHat’s Cooking with Doc: House Calls. Hope you enjoy it!





Tribune article, Part 2

20 01 2011

Here’s the second part of our Tampa Tribune article:

Doc’s Tampa Tribune Article





Banana Pudding

19 01 2011

Well anyone from The South will tell you, the only decisions to make about fresh banana pudding is with or without skin and how big a serving. We made this delicious version, heaped on some fresh whipped cream and topped it off with sliced bananas and the crumbled cookies (see below). In a word-phenomenally delicious (OK, two words but that’s how good it is)

Banana Pudding

  • 1 cup of cream
  • 2 ½ cups of milk (1/2 cup reserved)
  • ½ cup of sugar
  • ¼ cup of cornstarch
  • ½ tsp salt
  • 2 eggs + 1 yolk, beaten
  • 1 vanilla bean
  • ¼ cup dark rum
  • Juice of ½ lemon
  • 3 bananas, mashed

In a large saucepan, gently heat the milk, cream and sugar. In a small bowl, dissolve the cornstarch in the reserved ½ cup of milk. Once the sugar has dissolved, add the salt, eggs, contents of the vanilla bean, rum, lemon juice and bananas. Gently bring the liquid up to a simmer and slowly add the dissolved cornstarch. Continue to stir the liquid as it thickens so contents on the bottom do not stick and burn. If the liquid starts to boil, turn down the heat. Continue to stir until the liquid reaches a pudding consistency; about 10-15 minutes. Strain the mixture through a sieve to eliminate any large lumps. You may serve heated right from the stove top or cool and refrigerate. If you like a skin on top, leave uncovered; without a skin place some cling wrap on top of the pudding.





Vanilla Cardamom Cookies

18 01 2011

The scent of these cookies reminds me of the spice bazaar in Istanbul; perfect with a cup of apple tea or even just by their  lonesome. They are the first step in a dessert we will finish tomorrow, but you will end up eating one batch, so go ahead and cook these, eat them and save the next batch for our finished dessert tomorrow.

Vanilla Cardamom Cookies

  • 1 1/3 cup of AP flour
  • 4 oz of butter
  • 1 cup of sugar
  • 1 egg
  • ¾ tsp of baking powder
  • 1 vanilla bean
  • ½ tsp ground cardamom (freshly ground is best)
  • ¼ tsp salt

Preheat the oven to 350 degrees F. Sift the flour. Allow the butter to soften, then cream in a stand mixer with the sugar. Add the flour, egg, baking powder, contents of the vanilla bean, salt and cardamom and combine. Place on an ungreased cookie sheet in small balls. Cook for about 12 minutes, until lightly golden. Remove and cool.





Spanikosquidward

17 01 2011

Served on a watercress puree

 

As we mentioned in an earlier post, fresh squid is a true treat, and while fried calamari is delicious it can be so much more. Here we took our spanikopita filling and used it to stuff the tubes, which were then quickly grilled. A Greecian delight!

Filling:

  • 20 oz spinach leaves (2 bunches)
  • 16 oz feta
  • ¼ cup onion, chopped
  • 1 Tbs fresh thyme
  • 1 Tbs fresh oregano, chopped
  • 1 Tbs fresh basil, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1 tsp smoked paprika
  • 1 egg
  • 1 tsp salt
  • ½ tsp black pepper

Phyllo dough: 10 layers on bottom, 6 layers on top with Manchego b/w. Sesame seeds on top.

425 degrees for ~ 20 minutes