everyone should know how to make pasta just like making good rice. Staples that you can make in 15 minutes. I’m in the midst of making a smoked wild suckling pig ragu, and starving. First meal of the day at midnight… Here, lots of garlic, black pepper and olive oil in a nice pan (triple …
What I did here was take a nice dry aged prime rib (Bos Creek) from Montana and cut the bone and began making a stock: red wine w/ sauteed leeks, onions, carrots, celery, bay leaf, peppercorns, thyme. here’s 3 bones with the tomahawk bone 🙂 Had to get a new cutting board to fit. puff …
Lamb chops – specifically – great lamb chops like Colorado or Sonoma = Nokia’s favorite 🙂 Colorado Lamb chops, over 3 pounds for the rack, fat cap on. (is there any other way?). See how the fat goes all the way to the top? I don’t understand why they’re ever cut without this. In a …
Dear Nokia, You know, I was thinking about you ton on my drive down to the Vet’s office today in Orange County. But then my eyes would fill and I tried to think of something else so I wouldn’t crash… but I couldn’t help but think of you. But I figured that if I crashed …
With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish. Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard. The beef I’m using is 100% Grassfed from Montana through Bos Creek. Usually I would not …
The other day I got a chance to work outside my element with some more modern techniques and a lot of sauces, and art on a plate for a family in Beverly Hills. baked fresh rosemary & buttermilk bread Loup de Mer escabeche w/ small salad, used some xantham gum in the dots roasted pork …
Hunting for scallops is like playing in an Easter egg hunt. The treasure you’re looking for is the orange “lip” that is on the edge of the shell (unpictured directly below – pictured two photos down) before it closes and camouflages like a rock (Our scallops in California are called Rock Scallops). The trick is …
I’ll be doing a post on beef shortly. For now… DROOL at the possibilities of FOOD & WINE pairings ^^ I saved a Robert Parker wine pairing list a while ago. Here it is: Beef Grilled Filet Mignon with Gorgonzola Scallion Compound Butter 2001 Turley Cellars, Zinfandel, Hayne Vineyard 2001 Rosenblum Cellars, Zinfandel, Monte Rosso …
one of the Catena wines brought home from Argentina Dry Aged Boulder Valley Beef. always a food celebration when my brother comes to town. Trim the outside dried meat…and you get… salt, pepper, garlic, thyme. good product. anticipation prime rib & wine. Life good.
The official opening of our restaurant BESTIA (November 23, 2012) is preceded by 4 weeks of Test Kitchen – a fun social event that brings a different chef every night. Chefs ranging from Louisiana, to Baja, Mexico to our home town of Los Angeles come to cook in the new restaurant space, located in the booming Downtown …
“As Life’s pleasures go, food is second only to sex. Except for salami and eggs. Now that’s better than sex. But only if the salami is thickly sliced.” -Alan King, Comedian Thought: If I could rewrite the rhythm and harmony that the salami sang to my belly when my teeth dug.. Thought: Pavarotti, I’m sure, ate a …
Cooked a dinner for someone I used to watch on MTV! (Suchin Pak!) It was an absolute blast, a sweet kitchen and very nice guests who enjoy eating for 3+ hours 🙂 The dinner menu: Aperetif Cremant de bourgogne d blanc d blancs Parigot Home cured salamis, wild boar salamis & lambrusco Villa Corlo Seared …