What More Do We Need?

29 06 2011

When we are buffeted by the winds of drastic change, we sometimes need to change course. It never ceases to amaze me how many people when confronted by such, seem determined to sail straight into the maelstrom, resembling something akin to a salmon swimming upstream. And the reward is oft the same; an inglorious death. Recent studies have suggested that when many people are faced with a heart attack, a stroke, diabetes or cancer little real lifestyle change is made. The rub is that these little changes can have big impacts; exercising has innumerable positive benefits, adopting a healthful eating approach like our Grassroots Gourmet philosophy can feed body and soul, even just stopping smoking can cut recurrent heart attack risk by almost 40% in the first year following such an event. And the corollary applies; an ounce of prevention is worth a pound of cure. So start by taking those first steps to breaking bad habits by realizing them for what they are, get a reasonable plan and start walking. Like life it is a journey, not a sprint to the end and if you don’t start walking now you may finish in a wheelchair.


22 06 2011

Here was our latest from Daytime-done with no break after retuning from The Event at The ‘Bu-talk about being  grilled!

One More….

21 06 2011

Here was one of the favorites from The Event in Malibu: A South African 5 Spice Pork Tenderloin served in a Potato Ring and Drizzled with Granny Smith Apple Gastrique. This was a crowd pleaser! Read more about the event here: The Event at Malibu

More from the ‘Bu

20 06 2011

Here are a few more dishes we served at The Event in Malibu: Open  Faced Foie Gras “Sliders”. These were seared torchons of foie gras, on a toasted brioche and microgreens topped with a fig and port wine reduction sauce.

Happy Father’s Day

19 06 2011

A Happy Father’s Day to all the Dads out there. Here’s a dish to make your taste buds satisfied and your heart happy!

South African Spiced Pan Sauteed Gulf Snapper over Coconut Purple Passion Potatoes, Balsamic Swiss Chard and topped with Tropical Crab Relish

Read more about The Event in Malibu here:  Malibu Event


17 06 2011

Congrats to Holly H, today’s scrub give-away winner!

Dr. Mike and Sous Chef Bryce model the latest Docwear!

Daytime TV

16 06 2011

Don’t forget to see the latest “Doc TV” on Southern Living’s Daytime TV today-usually on a NBC affiliate in the am, but check your local listings. Doc and Cyndi grill up some amazing chicken!

A Foodie B.O.D

15 06 2011

Dr. Mike and Andrew Lane, Music Producer for Hannah Montana, High School Musical and other award winners getting ready to talk some food!

We are the Foodista Blog of the Day today! A perfect time to share some more delicious treats we served to the Hollywood A-listers! As you can imagine, there were quite a few veggie-only types there (dairy and eggs were OK, just no meat/fish) and this dish was not only appreciated by them, but enjoyed by all. The Sweet Potato Latke with Maple Apple Sauce and Crème Fraiche was its own tasty star!

The Sweet Potato Latke with Maple Apple Sauce and Creme Fraiche was a Chart Topper

Sweet Potato Latkes

  •  2 lbs sweet potatoes, grated
  •  1 shallot, halved and sliced
  • 3/4 cup finely chopped onion
  •  4 eggs
  • 1 tsp lemon juice
  • 1 tbsp garlic, chopped finely
  • 4 tbsp rice flour
  •  2 tbsp AP flour
  • 1 tsp salt
  • ¼ tsp fresh cracked black pepper
  • Oil for frying
    Grate the potatoes and set aside in some cold water. Combine all the other ingredients. Drain the potatoes, and squeeze to get the water out. Take batches and place them in a tea towel or dish rag. Twist the ends to wring the potatoes and let the water drain. Add the potatoes to the mix. Heat neutral oil (like canola) in a pan over medium heat. Take a handful of the mixture, squeeze out any additional liquid you can and place into the pan in approximately silver dollar size portions. Fry until GB&D on one side, flip and finish on the other. Serve with crème fraiche and maple syrup apple sauce.

Maple Syrup Applesauce

  • ¼ cup orange juice
  •  2 apples, cored, peeled and sliced (may use apple remnants from gastrique)
  • 3 Tbs Maple syrup
  •  1 ½ tbsp Apple Pie Spice

Combine all ingredients and simmer over the stove until liquid has reduced and thickened, about 30-45 minutes.

Andrew enjoyed the Food and the Latke was a favorite!

Dr. Mike and Sous Chef Bryce doing some serving (and hobnobbing!)

Doc Hollywood

14 06 2011

Doc's digs for the night-and it can be yours for only $25 million

Unlike the movie character, I neither had an accident nor had to serve out a sentence at a local hospital. But more like Michael J. Fox than his movie character, I got a special invitation to demo some wares at a recent Malibu event filled with Hollywood types. Over the next week or so I will share my dishes with you that rocked this party; the Truffled Lobster Bruschetta was a favorite of Twilight Star Gil Birmingham.

No really, they let me in. The view from the helipad.

The Truffled Lobster Lobster Bruschetta had Gil Birmingham from Twilight's Team Jacob howling with delight!

Asian Inspired Cold Buckwheat Noodle Cucumber Salad

9 06 2011

During my frequent excursions over to Japan for training over the last several decades, many trips occurred during the typhoon season. Much like hurricane season in the United States, the basic weather was hot, humid and sultry. Great relief was often found in a bowl of soba, or buckwheat noodles, served cold. Contrary to the name, buckwheat is not a cereal grain. It is actually a fruit seed related to rhubarb and sorrel. Thus it is a great alternative to people who wish or need to avoid foods high in gluten. Like any diet rich in whole grains, diets rich in buckwheat are associated with lower rates of cardiovascular disease and diabetes. Buckwheat is rich in flavonoids like rutin and minerals like magnesium.

  • 1 package of soba noodles (I especially like the Roland organic soba)
  • 2 cups of stock (You can use seafood, fish or chicken stock. The stock adds a layer of flavor to the cooled noodles, but you can use water as well to cook them)
  • 2 Thinly sliced cucumber
  • 7oz Tofu (extra firm) cut into ¼ inch cubes
  • Several slices of Daikon (Japanese radish)
  • Toasted Nori seaweed strips (optional)
  • Red Pepper Flakes (optional)
  • Dressing:
    • 2 Tbs Rice Wine Vinegar
    • 2 Tbs Ponzu Sauce (you can use Soy Sauce instead)
    • 2 Tbs Mirin (you can substitute a white wine in a pinch)

Heat the stock to boiling in a medium saucepan. Add the noodles and cook until slightly al dente, just like pasta. Drain and cool the noodles. Mix the dressing together and combine with the other ingredients. Top with seaweed and red pepper flakes if desired.