- I have recently developed this huge passion for cooking, even though I've been cooking since i was 15 and have been a chef for the last 10 years. I think I am addicted to it. Or am I addicted to eating my cooking? Either way, I want to share my experiences with whom ever is interested. That is why I started this blog. Currently I am self employed as a private/personal chef and a stay at home dad. I am very thankful to have ended my restaurant career not so long ago! It's a hard life, especially when your trying to raise a family! I live in Naples, Florida where I met my beautiful wife while working at a yacht club about 3 years ago. We now have a little 6 month old daughter and life as we know it has changed forever ( for the better)! There is something going on in the food world that is very exciting! People are starting to open their eyes a little. We're going back in time, back to the farm, back to the dinner table. Something that has to be done in my opinion. I spent a lot of time at the dinner table as a child and thought is was very beneficial in how I ended up. The thing I like best about being a chef is that I will never learn it all. Ever!
Sunday, February 28, 2010
It's very easy to prepare, just like rice, but it cooks in about half the time. I bought it at Costco, of all places, in a 2 pound container, so I will be able to play with it for quit a while. It can be served in any fashion: side dish, salad (like tabouleh), entree, soup, even in puddings. It is also eaten for breakfast, like oatmeal. I followed the directions on the back of the package and then tweaked it a little bit. You can probably find it at any specialty store like Whole Foods.
Simply prepared, place quinoa in a fine strainer and rinse under cold running water until the water runs clear. Drain well after rinsing. Using 2 cups of liquid per cup of quinoa, combine the liquid and quinoa in a saucepan. Bring the mixture to a boil, lower the heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like thread appears around each grain, about 15 minutes. For a richer flavor, quinoa can be toasted (Pilaf) in a dry skillet for a few minutes before cooking. Stir continuously during the toasting to prevent burning and to toast the grain evenly. If you want something a little fancy try this:
Quinoa with Toasted Almonds and Cranberries
1 cup quinoa
1/2 cup sliced blanched almonds
2 cups chicken stock
1/2 tsp. salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries
Soak quinoa for 1/2 hour in cold water. Rinse thoroughly. On medium heat, stir and toast the sliced almonds until golden. Stir and roast the quinoa until dry and turning color. Transfer toasted quinoa and toasted almonds and cranberries to a 2 quart saucepan. Add chicken stock, salt, bay leaf and cinnamon stick. Bring to boil, cover and turn heat to simmer for 20 minutes. Remove from the heat, remove the bay leaf and cinnamon stick and allow to sit for 5 minutes. Fluff gently with a fork and serve.
For more recipes visit http://www.savvyvegetarian.com/vegetarian-recipes/basic-quinoa.php
Chef Don Paleno
Thursday, February 25, 2010
In my opinion, it is very easy to make (if your not in a hurry) and not that expensive either. I was given this recipe from a friend/coworker down here in South Florida. He said his mother would make this every Sunday and he would look forward to it all week. You can alter this recipe however you want. Personally, I don't use any coconut milk or coconut and I don't add the raisin & rum mixture. Just Jasmine rice, milk, cinnamon sticks, orange peel and vanilla is all I use. It makes me smile just thinking about it! Something about the Jasmine rice though, makes it very aromatic.
I hope you all enjoy this post.
Chef Don Paleno
Wednesday, February 24, 2010
There's a million things you can do to these, but I think I will be having mine with a little dijonaise sauce and probably an ice cold glass of chardonnay! Perfect for a hot winter day in Southwest Florida.
Chef Don Paleno
Tuesday, February 23, 2010
Corned beef is made from beef brisket. The brisket comes from the breast section under the first five ribs. It is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. So, the one with more fat and more flavor is cheaper? Work for me! Brisket requires long, slow cooking and is best when braised. Braising is a cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
Most corned beef recipes call for brining the meat for up to 10 days. Whats a brine you say? A brine is a strong solution of water and salt used for pickling, preserving and tenderizing foods. Herbs, spices or a sweetener such as sugar or molasses is sometimes added to flavor the brine.
The recipe i'm going to be using is from the man himself, Alton Brown. His recipe got all rave reviews and I challenge anyone to join me in making your own corned beef! Don't forget to have some Guinness Stout close by! Heck, I might even try cooking my beef in Guinness:)
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Monday, February 22, 2010
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped
1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.
(To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator, or the wontons can be filled and refrigerated up to one day ahead of time before cooking. The wontons can also be prepared up to the deep-frying stage and frozen for up to 3 months. Cook the frozen wonton according to the instructions above, adding a few minutes to the cooking time).
- To make the filling, combine the cabbage and 1 ½ teaspoons of the salt in a large bowl and toss together; set aside for 30 minutes. Transfer the cabbage to a clean dish towel or cheesecloth, gather the ends of the cloth together, and twist to squeeze as much water as possible from the cabbage (this will make the filling more cohesive.) In a second large bowl, combine the cabbage with the pork, ginger, garlic, soy sauce, sesame oil, the remaining 1 ½ teaspoons of salt, and egg and mix.
- To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in ¼-cup increments, mixing with chop sticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour.
- To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape one portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1 inch in diameter. Cut into ½-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and roll out to form a circular wrapper about 3 inches in diameter and 1/16 of an inch thick. Repeat with the remaining dough.
- To fill the pot stickers, place about ½ tablespoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half-moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 3 pleats, working toward the bottom right. Repeat, working toward the bottom left corner. Press the dumplings down gently on the work surface to flatten the bottoms.
- Heat a large nonstick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the pot stickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about 6 minutes. Add about ½ cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8 inch of water remains in the pan; if not, add a bit more. Steam until the pot stickers are puffy yet firm and the water has evaporated, 8 to 10 minutes. If the pot stickers seem done but water remains in the pan, drain it and return the pan to the stove top.
- Continue to cook over high heat to allow the pot stickers to recrisp on the bottom, 2 to 3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauce.
- To make the dipping sauce, combine all the ingredients and blend well
Like I said, it was a lot of labor but well worth it in the end! Browned and crisped on the bottoms, steamed, and recrisped, gives them a great textural mix.
As for the lettuce wraps, I found this recipe online and I thought they were amazing. I would like to compare them side by side. These might be better?
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar