cooksome

farmers market special

our farmers market special cooking class yesterday turned out to be sensational.  one of the things i like best about these classes is seeing how a diverse group of folks come together and really enjoy each other.  it happens almost instantly.  they walk in the door, there is a smile, an introduction and suddenly a joint purpose.  food does that.  it brings people togther.   

the menu for yestereday's class was based on using the very best of what was available at the farmers market. our menu was:

classic gazpacho

panzanella

nicoise salad with basic vinaigrette

caprese with a flavored vinegar and a flavored oil

pesto

 we brined two chickens and two pork tenderloins and later some shrimp.  i think everyone walked away from the class that day with a complete understanding and appreciation for that technique.  we put the pesto under the skin of the chicken and then we grilled everything.  the beauty of this menu was that everything could be mixed and matched.  you could serve any of the protiens with any of the dishes.  we tasted some great wines, my absolute favorite being the Pares Balta Blanc de Pacs.  it's a still cava.  it matched well with all the dishes.

brining shrimp

i am torched at myself for not photographing last nights dinner.  i had just finished watching vicky christina barcelona and was definitely in a spanish frame of mind.  for a few weeks now i have been pondering how to get more flavor in certain dishes.  brining is an easy way to do that-  kick up the flavor with salt and sugar and keep your proteins moist.  

for 3/4 lb of shrimp

1 cup water

2 heaping tbsp salt

1 heaping tbsp brown sugar

fresh cracked pepper

juice from 1/2 lime

tsp smoked paprika

peel and devein your shrimp.  place in plastic sealable bag with brine and refridgerate for about 30 to 45 minutes.  i found that amount of lime juice did not "cook" the shrimp but be careful not to not overbrine.

drain shrimp, double skewer them for ease in flipping.

throw them on a nice hot grill and cook until the center just starts to loose it's translucense.

i served these over some steamed jasmine rice and a simple sofrito of peppers, onions, and pancetta although the ones in the picture have a corn and avocado salad.

happy birthday tami!

no, this picture is not of tami's birthday dinner.  this was cee's dinner for her birthday a few weeks back.  sadly, i was not "feelin it" back then so tami's dinner was meant to make up for it.

the menu got tweaked all day long as i ran into and out of energy.

it all got off to a rough start when i awoke in the morning realizing i left my semi confited duck legs in the oven all night.  (it was off) if only they had been completely submerged in duck fat i would not have sweated it.  but they were not.  so not wanting to kill my friend on her birthday took precedence and i tossed them.  sustitute... duck breasts.  here is the menu

minted shrimp salad 

duck breast eggrolls with sweet hot chili sauce

miso glazed pork belly over radish salad

lump crabcakes over smoked cheddar stone ground grits with pickled chilis and cilanto oil.

frozen chocolate coconut rice pudding

we drank some fantastic sparklers starting with diebolt-valois  fleur de passion champagne.  it was a good night ending on the front porch. 

ahhh summer

 

smoked salmon cakes with sweet and sour chili sauce and garlic chard

I was totally inspired last week by watching Hubert Keller on PBS making salmon burgers. His technique was really cool.  He sliced  skinless salmon filets about 3/4's to an inch thick.  He had aluminum foil folded to that thickness.  He laid the salmon filets on their side putting one inside the other and then finishing by cutting the third filet in half                                                                                                 

Wrap the aluminum foil around the salmon and twist into a circle.  Chef Keller made "burgers" out of his but I decide to smoke mine in my trusty stove top smoker

I smoked the salmon"cakes" over apple wood.  They were really smokey. I served them on top of swiss chard done in the wok with sliced garlic I allowed to toast slightly.  On top, I put a sweet and sour chili sauce.

1/2 cup vinegar

1/3 cup sugar

1/3 cup diced sweet peppers

1 or 2 thai chilis 

Bring to a boil and simmer a few minutes

The sauce tied it together.  sweet, smokey, hot.  what could be better?

 

Crab Season

It's July and  the humidity is as thick as pudding here in Maryland. But along with the humidity comes some of the best food of the year.  The corn has already started, real tomatoes made their first appearance at the farmers market along with peaches, peppers, and eggplant.  And of course, it's also crab season.  Sitting outback with a bushel of crabs and some beers is a July tradition here in Maryland.  It's the way it should be.  Eating local food in season.   

This year I consumed my 4th of July crab in the form of a cake.  

I've been making crab cakes the same way for a 

long time.  Here are my suggestions for great crab cake.

1. Buy good fresh crab meat.  It dosen't have to be 100% jumbo lump as long as there are some lumps in the mix.

2. Use as little bread to bind as is possible.  I think 1 slice per pound of crab is good.

3. Use a good mayonnaise, not a salad dressing.

I have worked with some folks that think any kind of mayonnaise product in crab cakes is blasphemy.  It's eggs and oil and that equals moisture.

4.  This is important.  Don't over season.  let the wonderful sweet taste of the crab be the focus.

5. Do not over mix. Don't pay 30 bucks a pound for jumbo lump and end up serving special.

To me, a good crab cake doesn't need much in the way of sauce.  The one pictured is served on a polenta crouton with a very simple gazpacho.  Some folks like cocktail sauce.  In the past I have used rouille.

What ever your choice enjoy!