General John Buford II

Posted on May 10, 2012 by Chef Scott

Major General John Buford was a hard charging man that didn’t like to sit back and watch the battle.  He fought intelligently at the Battle of Gettysburg on ground of his choosing.  He battle tactics and troop deployment gave Union forces under Major General John Fulton Reynolds time to come up and place Union foothold outside Gettysburg.  Had Buford not chosen the “high ground”, the Battle of Gettysburg may have had a different outcome.

In honoring this man I came up with a very straightforward sandwich utilizing some of the freshest Wisconsin Mozzarella I’ve tasted.  The flavors of the Mozzarella need to be creamy and light, so utilizing the milk from Wisconsin cows makes all the difference.  I’ve paired the cheese with some Applewood smoked bacon, fresh red leaf lettuce and ripe beefsteak tomatoes.

This version is take II in that I’ve changed a few items and beefed up the sandwich a bit, please enjoy!  This recipe makes 2 sandwiches.

Ingredients:

4 slices country-style sour dough bread
4 slices fresh Wisconsin BelGioioso mozzarella
4 slices smoked Wisconsin Carr Valley Smoked Pepper Jack
6 slices thick cut Applewood Smoked Bacon, cooked
1 large ripe beefsteak tomato, cored and thinly sliced
4 red leaf lettuce filets, washed and stems trimmed off
Salt and Pepper
Roasted Red Pepper Mayo
Garlic infused Olive oil

Procedure:

Preheat Panini Grill.

Place one piece of bread on your workspace; spread 1 oz of mayo and arrange the lettuce on the bread and top with bacon, Mozzarella, Pepper Jack and tomato.  Grind on salt and pepper to taste and top remaining piece of bread with another 1 oz of mayo and place on top of the sandwich.

Brush both sides of the bread with the garlic oil and place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.

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Wisconsin & California Grilled Special

Posted on April 24, 2012 by Chef Scott

Grilled deliciousness!

With the beautiful avocados in my fridge I needed to come up with another reason to serve up their creamy goodness.  When they have just reached the peak of ripeness it’s hard to resist the urge to eat one right out of the skin.

This sandwich is a marriage of flavors and states.  I took California Avocados and 2 Wisconsin cheeses and brought them together on a fresh whole wheat bread grilled up with garlic olive oil and very thin slices of red onion for color and snap.  I choose Vintage Van Gough Gouda, and Creamy Havarti for the cheeses, both blending together for a nice melted sandwich!

Ingredients:
Makes 2 sandwiches

4 slices thick cut whole wheat bread
4 slices Havarti Cheese (.75 oz slices)
4 slices Aged Gouda (.75 oz slices)
2 paper thin slices of red onion
1 ripe avocado, sliced
Garlic infused EVOO

Procedure:

1. Preheat skillet over medium high heat.

2. Place 2 slices of bread onto your workstation.

3. Top with Havarti cheese, then onion, add on the avocado and top with Aged Gouda.

4. Cover with remaining slices of bread, and then drizzle infused oil lightly over the top of the bread.

5. Place sandwich oil side down into hot pan and then drizzle topside with infused oil.

6. Flip sandwich when the bottom lightly browns and brown the other side.  Remove and cut on the bias, and serve with a nice fresh salad.

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Grilled Steak & Avocado Wrap

Posted on April 23, 2012 by Chef Scott

Steak & Avocado - Perfect together!

In keeping with the grilled theme I decided to go with a dual grilled item.  Both the steak and flat bread were grilled to make this sandwich.  I choose soft pliable flat bread similar to flour tortilla but more like Naan bread.   I first grilled the flank steak then thinly sliced it on the bias and chilled it.  I then grilled the flat bread to give the edges and sides a since crispy grilled texture.  I’ve also used flour tortilla for the sandwich but find the flat bread present much better when grilled.

I also choose to add in California Avocado to give the sandwich a rich creaminess to accompany the Boursin cheese that I laid down as a base.  You can use herbed cream cheese or similar soft spreadable cheese for your base, as long as you spread it out in a nice thin layer under the beef.  So, with the addition of some fresh sliced tomatoes and leaf spinach the sandwich really came together nicely.

Ingredients:

4 oz grilled flank steak, thinly sliced
1.5 oz Boursin cheese
½ California Avocado, thinly sliced
½ red beefsteak tomato, thinly sliced
1/3 cup washed spinach leaves
1 Naan or similar pliable flat bread

Slice steak on the bias into thin strips and set aside.

Grill flat bread over an open flame grill to develop nice char marks on both sides of the bread, approximately 1-2 minutes.  Remove from the grill and while still warm spread cheese onto the lower middle of the bread.

Layer on steak, spinach, tomato and top with avocado.

Fold bottom of bread up over sandwich and then top over the bottom, overlapping an inch or two.

Frill pick each side and slice down the middle on the bias and present with a fresh salad of your choice.

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Poor Chef’s Salad

Posted on April 19, 2012 by Chef Scott

Garden Fresh

With the weather continually in flux I thought I’d stick with salads and work up a variation of an Old Italian Classic, the Poor man’s salad.  Its foundation is utilizing fresh garden vegetables along with some stale grilled bread with a light dressing of balsamic vinegar or your favorite dressing. *

I often prefer traditional style salads such as this and as Ya Ya (Grandma) tells me it’s a really nice peasant lunch for four when you want to break bread, share a bottle of wine and enjoy some fresh artisan cheeses.  There is no better way to spend your time than with friends or loved ones that can share this delicious meal.

Ingredients:

2 cloves of roasted garlic
2 tbsp aged balsamic vinegar
¼ cup California Olive Ranch EVOO
4 cups crusty grilled bread (1/2 inch cubes; large dice)
1 lb fresh Wisconsin whole milk mozzarella (1/4 inch cubes; medium dice)
1 ¼ lbs garden fresh roma or beefsteak tomatoes, large dice
1 lb small heirloom garden tomatoes, large dice
2/3 cup fresh basil, finely chopped
1 tsp fresh thyme leaves
Fresh ground sea salt and black pepper

Procedure:

  1. Take roasted garlic cloves press into the sides of a large wooden salad bowl.  Turn in a few grinds of salt and pepper and drizzle in oil to form a nice well blended mixture.
  2. Toss in the bread, mozzarella, tomatoes, and basil, and toss together to coat well.  Allow salad to sit for a few minutes, letting the bread soak up the dressing.
  3. Plate up and sprinkle on a pinch of fresh thyme before serving.

New Taste of Fresh

* You can omit the garlic, EVOO and balsamic vinegar if you choose a light dressing.  Make sure it’s not too heavy or creamy, you run the chance of overpowering the blending of tomatoes with the grilled bread and fresh herbs.

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Fish Burritos

Posted on March 24, 2012 by Chef Scott

Poached Cod Filet

I love fresh fish, and I also love the creaminess of a freshly cut avocado.  So to blend those two ingredients together I am going to present a Fish Burrito that can be done in either a flour tortilla or red lettuce leaf.  I like to serve them with a side of fresh Pico de Gallo and my favorite hot sauce.  The two sauces that go well with this wrap are Cholula and Shiracha; both have a wonderful bite and flavor profile and bring out the texture of the avocado.

Makes 8

1 lb Cod or similar white fish
¼ tsp fresh ground cumin
1/8 tsp fresh ground smoked paprika
pinch of thyme (can substitute oregano)
3 cloves garlic, minced
1 cup seafood stock (for poaching)
2 tbsp fresh lemon juice
8 flour tortillas or 8 lettuce leaves
½ cup shredded romaine
3 roma tomatoes, small dice
3 ripe avocados, seeded, scooped and sliced
Fresh ground salt and pepper to taste
1-2 cups Pico de Gallo (served on the side)
Lime wedges for garnish

Lay the fish on a plate and grind some salt and pepper onto the fish to season it.  Then place into a skillet and add in the cumin, smoked paprika, thyme and garlic and enough stock to just cover the fish.

Bring to a boil and poach for a minute. Turn off the pan and take off the heat and set aside until cooled, approximately 20-30 minutes.  Remove fish from the pan with a slotted spatula and set aside in a small bowl.  Gently break apart the fish and drizzle on the lemon juice.

Warm up the tortillas in microwave for 10 seconds to give them pliability.  If using lettuce leaves, simply wash and pat dry with paper towels and set aside.

Lay your choice of wrap on your workspace and then add in some fish, shredded romaine, avocado, and sprinkle in the tomatoes.  Spoon in some Pico de Gallo, a few dashes of hot sauce and roll up wrap or fold over lettuce leaf.  Serve with lime wedges for an added zing.

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Rustic Country Salad

Posted on March 24, 2012 by Chef Scott

California Olive Ranch

In looking at specific flavors I have found by adding different varieties of olive oils I can get a much deeper or more pronounced flavor.  Suffice to say that bottle of olive oil next to your stove or on top of your counter that’s been there for the better part of a year, should be cast out.  More than likely the oil is off flavor, possibly rancid and maybe just down right bland!  The initial cost may seem less than frugal but the overall quality and needing to use less to get the same flavor is your best cost savings.

I suggest you head to your local market and look for some really good oil, especially some from the United States. In today’s market you can easily find oil that hail from the west coast and I recently found several varieties from the California Olive Ranch.  For this recipe I am using Arbequina, which adds a delicious fruitiness that finishes with a very clean taste.  The fruitiness smells like a freshly cut tomato and really adds some nice flavor to this simple country salad.

serves 4

3 Heirloom Tomatoes, washed and cut into bite size pieces
2 Cucumbers, peeled and cut into chunks
8 oz Wisconsin Feta
1 red onion, peeled and cut into bit sized pieces
½ cup Kalamata olives
½ Spanish Queen Olives
¼ cup Arbequina olive oil
4 sprigs fresh oregano
Fresh ground slat and pepper to taste

Make sure all the vegetables are washed before you cut them.

Arrange on four plates equal amounts of the tomatoes, onions and cucumbers.  Cut the feta into 4 pieces and place in the center of the salad.  Grind on salt and pepper to taste and drizzle on the olive oil.

Garnish with a fresh sprig of oregano.

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Arbosana EVOO from California Olive Ranch

Posted on March 5, 2012 by Chef Scott

Fresh California EVOO

The olive oil is loaded with delicious fresh flavor.  I really enjoy the fruitiness in body, along with the slight nutty undertones.   This wonderful bottle was used to create a nice side dish of sautéed cabbage accented with the addition of a little coarse sea salt and fresh ground black pepper.

I took a large skillet over medium high heat and drizzled in enough Arbosana to evenly coat the bottom of the pan.  When it began to haze I tossed in a large head of cabbage that I quartered, cored and sliced into strips.

I sautéed for about 8 minutes, tossing around the cabbage for an even cooking.  When it was nice and brown, I drizzled a little more Arbosana, finished the dish, added a touch of hot sauce and had a nice addition to my grilled fish.  I’m looking forward to working this oil into a few other dishes, perhaps in addition to my Choco-Bacon?

Suffice to say this oil is certainly delicious and very versatile.

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McCormick’s Spices

Posted on March 5, 2012 by Chef Scott

We have an early front-runner!   Pumpkin Pie Spice dated from the late 60′s!  Found on a spice rack that was given as a wedding present in the early 70′s.  This may also be an example of an early form of re-gifting, who knows?

Still has some flavor!

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How old are your spices?

Posted on March 4, 2012 by Chef Scott

How old are they?

I have a contest going on – Whom ever can find the oldest spices, herbs, extract  or  seasoning container that is still in your pantry or on your shelf  (pre-1990) will win a package of seasonings and sauces from me.  You will need to send me a picture of the bottle or can and the code number so I can verify the date.

I’m sure many of you have something lurking on your shelf or hidden away in the deepest recesses of your cabinets.  Take time this spring to not only clean your house but clean your spice rack and pick up some new seasonings.   If you need assistance in dating your finds check out this site from McCormick.

Ah, smell the freshness!

I look forward to what you all have in store, I’ll post the most unique and interesting finds on my blog so we can all enjoy the reality of outdated spices and seasonings.  Who knows, someone may have something from the 1940′s still n their shelf?

Let’s see what we find.  I’ll run the contest for the month of March.

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Turkey Leftover soup

Posted on March 2, 2012 by Chef Scott

How many of you have leftover turkey or chicken carcasses after a nice fowl dinner with all the trimmings?  This soup is an economical way to utilize the carcass, leftover meat, mashed potatoes and corn.  I will be working up this recipe to utilize turkey but it can be easily adapted to use chicken as well.  With the addition of heavy cream at the end if really finishes the soup with a creamy richness.

The first step is to cook down the carcass in enough water to cover the bones.  Make sure you cook it down on a simmer for at least 2 hours to extract the flavor out of the bones and meat.  Toss in with the bones ¼ cup chopped carrots, ¼ cup chopped celery and ½ cup chopped onions as a mire poix to get some additional flavor from your stock.  When the stock is done, strain the stock and reserve 3 cups, freeze the remainder for future recipes.

Ingredients:

2 oz EVOO
1 medium onion, medium dice
½ cup celery, medium dice
¼ cup carrots, shredded
2 cups russet potatoes, medium diced – kept in water to stop browning
3 cups water
3 cups turkey broth
2 ½ cups cooked turkey, chopped
1 lb leftover corn
1 ½ cups leftover mashed potatoes
1 ½ tsp salt
¼ tsp fresh ground black pepper
¼ tsp thyme
2 cups heavy cream*

Procedure:

A chicken in every pot

In a 1-2 gallon stockpot heat EVOO over medium high heat.  Add in onion; sauté till tender.  Add in celery, carrots and potatoes, sauté for 5 minutes.  Add turkey broth and water then bring to a boil, reduce heat, and simmer for 20 minutes or until veggies are fork tender.

Stir in remaining ingredients except heavy cream and bring back to a simmer, stirring to dissolve mashed potatoes to thicken the soup.  Then add in the heavy cream and heat to a nice simmer and serve.  Taste and adjust seasonings as needed.

*Chef’s Note- If you substitute milk for heavy cream you will need to stir in gradually and make sure it does not come to a boil or the soup will curdle.  Heavy Cream can take the heat and adds a nice richness.

Serves 8

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