Tuesday, September 16, 2014

Smoky Pork Chops with Fresh Corn and Roasted Chiles, Pickled Okra

Pork Chops Rubbed with Smoked Paprika, Cumin, Dry Mustard
Over Fresh Corn & Fire-Roasted Hatch Chile
Pickled Okra Garnish

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. Unlike other chiles, those grown in Hatch are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out. Hatch chiles range in spiciness from mild to very hot, choose the type that suits your palate!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make smoky pork chops with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Smoky Pork Chops Recipe

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Thursday, September 11, 2014

Lobster Tortilla Soup

Lobster Tortilla Soup

With the world’s largest lobster festival right around the corner and in our own backyard (The Port of Los Angeles), it was time to develop a new lobster recipe. Now while lobster is usually decadent, expensive, and reserved for special occasions, I sought to create a more humble lobster dish for everyday enjoyment. These 3.5 ounce lobster tails cost $6.50 each, while the rest of the ingredients are quite inexpensive – this hearty meal in a bowl can be served to company as well as enjoyed for a weeknight dinner.

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Wednesday, September 10, 2014
saba matsumae

Saba Matsumae

Andy Matsuda became a master sushi chef just when sushi’s popularity began to take off around the 1984 Olympic Games in Los Angeles. Up until that time, the palates of most Americans had not reached the point where they could fathom eating raw fish, no matter how fresh it was.

With the advent of fusion sushi cuisine, i.e. the California Roll, Western tastes became acclimated to sushi. Thirty years later, the traditional Japanese cuisine grew into an industry that grossed $2 billion in annual sales with sushi restaurants spreading to nearly every major city in the United States.

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Thursday, September 4, 2014

Guilotas (Quail) en Molcajete
Guilotas en Salsa de Molcajete
Quail with Roasted Tomato Chile Salsa (made in a molcajete)

Many of you have met Marlene, we have worked together over the years at various catering events and dinner parties. It would be difficult to pull off those events without her. Her extraordinary organization skills, strength, speed, and attention to detail, her eye for perfection all make her, in a word, indispensable. And boy oh boy, can she cook! No matter what the event – after a few minutes she knows her way around the kitchen – any kitchen, any where.

A while back, she had told me about one of her favorite dishes called guilotas en salsa de molcajete. I told her that I would love to try it someday… Well just the other day, to my delight, she had a surprise for me. I returned home from work and she had brought over 4 quail, seasonings, tomatoes, chiles, garlic, and cilantro, and proceeded to give me a cooking lesson. I couldn’t have been more thrilled. And as a bonus – there was dinner less than 40 minutes later.

Guilotas en Salsa de Molcajete Recipe

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Thursday, August 28, 2014

"End of Summer Rolls" Caprese-Style

“End of Summer Rolls” Caprese-Style

Heirloom Tomato, Burrata, Basil, Rice Noodle
Olive Oil & Balsamic Vinegar

Perhaps you’ve heard me bemoan the ubiquitous Caprese Salad and all its incarnations?

Caprese grilled cheese, caprese kabobs, caprese bruschetta, caprese pasta salad, caprese pizza, caprese schmaese. But when I was challenged to come up with a tomato dish by our friendly Creative Cooking Crew, forgive me but I turned to those very Caprese ingredients. After all, there truly is something magical about the classic pairing of tomato and mozzarella and basil. Especially in summer. And what better way to bid farewell to the fabulous Summer of 2014, than with Caprese Summer Rolls – light, fresh, refreshing. These hand-held bites capture summer’s waning days in a tidy rice paper wrapper.

"End of Summer Rolls" Caprese-Style

Caprese Summer Rolls Recipe

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