A Moment of Silence Please

What is to follow is, in my opinion, one of the most important recipes in the history of the American Culinary World.

The gentle giant as she were, was for all intents and purposes a slef made secretary and house wife until being introduced to the wonderful world of "cuisine", as apposed to just plain old food.

For those of you out there not familiar with the monstrous contribution that Julia Child made to what is today our native food, through both fusion, and friendly education, I would strongly suggest heading to your local public library and check out a video or two. Her indomitable size, coupled with a soft demeanor, makes for the best instructional combination. Add in her whimsical ability to lighten the mood by offering insights into past mistakes and success, and you have yourself one of the most magical personalities to grace the English speaking food world EVER.

So if you are not going to make the dish that follow, please do yourself the courtesy of reading through it, and then maybe googling the dishes to understand a bit better the food that changed one ersons life in a manner so profound.

Lets begin shall we....

sole meunière

You will need: nocoupons

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

This inspiring dish was accompanied by fresh oysters (I personally suggest kumamotos and fanny bays myself) and a selection of fine wines....

The expense of the wines themselves now days would break the bank of all but the most afluent of foodies, so just stick with what you like.

So in closing I ask, please, if not the food itself, sample the awesomeness that is, was, and forever shall be Julia Child.

Sorry Charlie, but your just not welcome here...

Let me preface this post by mentioning that over the course of the last 38 hours, I have spent 20 of them on my feet feeding the masses. While on the subject, let me also point out that, the Brownes Addition neighborhood consumes far to many poached eggs and avocado.

Now, on to the main event.

With baited breath there has been someone waiting patiently for the food that follows.

When I was but a young lad ( impossible as that may seem to some of you spring chickens..MMmm chicken...later) I used to have a terrible habit of making friends come to my places of employment and feeding them random concoctions. At one point in that phase I may have promised a fine tuna steak to a certain someone. When she arrived, I was aghast to find out that the accompanying items that I had planned on using, were to my dismay, no longer at hand. What happened next, is my own personal Iron Chef moment.

You will need:
*2 sushi grade Yellow Fin Tuna Steaks
*1 Tbs Minced FRESH Ginger
*6 Average Sized Red Plums
*1 1/2 Cups Grapefruit Juice
*1 Tbs Granulated Sugar
*1 Tbs Loose Green Tea
*2 Granny Smith Apples
*6-8 Black Figs
*Juice of 1 Lime

A quick admission. Originally I did not use the ginger, but I found that it adds a nice flavor accent. Also, grapefruit juice was changed from my original can of Squirt... Sorry Beth.

To begin.....

• Combine plums, grapefruit juice, sugar, tea, ginger, and water in a medium sauce pan and place over high heat until it boils. Once it's rolling, go ahead and lower it to a simmer for 15 minutes. Cover and turn off heat.

Now for a little chat about equipment... Generally speaking I truly couldn't care less what you use, but for certain things (current recipe included) there are necessary tools. My biggest first buy suggestion is a high quality, versatile knife. I know it's going to hurt to hear, but this is one of those situations where you get what you pay for. I have not seen a good, all around knife for under $100. Sorry. Just do it.

• Now with that out of the way.. lets turn to your tuna. If you see any silver skin... Rather Iridescent and shiny membrane. Gently peel up one edge of it and slide your brand new good knife under and gently cut it away.
• Back to that pan on your stove top. At this point it should have sat unwatched for 30-90 minutes. Depending on how far you live from your local knife retailer. Regardless, it should remain unmolested for no fewer than half an hour.
• Once it has cooled off, strain it through your finest (that is to say smallest opening, not most attractive) colander, or sieve, placing your newly strained liquid into a container as close to the same size as your 2 pieces of fishy wonder side by side.
• Now, place your glorious globs of seafood in the plum goo, and set aside, turning after 20 minutes.
  
• Turning your attention to the produce. Core and dice your apple into 1/4 inch cubes placing in a bowl and tossing with your lemon juice.
• Cut your figs somewhere between a mince and a small dice and add to you lemony apples.

Now its just a waiting game... Gotta let the fish soak.... and soak.. and soak. I know, it's unbearable. But it will all be worth it.

• Woo Hoo.. Back to bullet points. That must mean something useful is happening
• Yup, it is.
• Get out your nice 8-10 inch saute pan, and crank it up on high heat with about 2 Tbs of sesame oil.
• Remove your fish from its fruity home and set it on a plate near your pan
• Just before your oil starts place your fish in the pan QUICKLY DAMNIT!
• Turn the fish after about 30 seconds
• After another 35-40 seconds take the fish out of the pan and reduce the heat to Medium High.
• Add 3-4 Tbs to your recently cooler (Temperature that is.. Nobodys pans are "cooler" than mine http://www.all-clad.com/collections/Cop.R.Chef/ ) and reduce by half.
• Once your Tuna has cooled, take your wicked sharp knife, and slice it thinly across the grain of the fish.
  
• Layer your slices in a shingle fashion on a serving plate, drizzling your plum reduction across the top.

Dab a little bit of your apple fig relish in the center of a piece of fish, fold it up, pop it in, and...... Oh yeah that's the spot.

I have a few days off from work this week all... so i will throw up a few more mid week. For now, look out tomorrow for my list of top 10 kitchen essentials with links to online retailers.

Dig In!

Blues Man... Capitol "B" Blues!

Deep down in Louisiana close to New Orleans...Way back up in the woods among the evergreens
There stood a log cabin made of earth and wood...Where lived a country boy named Johnny B Good
Who never ever learned to read or write so well.....But he could play the guitar just like ringin a bell

There is a story behind why I posted that as the lead into this entry, but I'm not going to tell you what it is. If you really want to know, I will let you all in on a place and time to experience your own version of the story for yourselves.

So let us begin:

There once was a man, who had three great talents. Wooing all comers with his un natural talent for the blues, making good coffee, and grilled cheese sandwiches. For the purpose of this entry we shall focus on the latter of the three.

With all do respect to the mans creation I have made some changes. But the essence of sandwich belongs to he who shall remain unmentioned... Thanks Zach.. Oops.

You will need:
(all ingredients are per sandwich)

*2 slices of your preferred sandwich bread (I find the heavier ones work best in this case)
*2 slices of Munster
*1 slice pepper jack
*1 slick Havarti
*1/4 cup feta
*4-6 fresh basil leaves (Enough to cover your bread with an even layer)
*1 Tbs roasted garlic (refer to previous post)
*butter softened

Multiply by the number of friends you are inviting over for this experience. (And yes... This will be an experience)
I find this works best if you have one of those grills that closes... Foreman grills work swell. But in a pinch you can use a good old fashioned frying pan.

First things first... Gather your friends around you and discuss that all important topic.... Who brought the beer. (May I suggest a crisp cold IPA)

Ok now that that's settled, we can move on to the food.

To begin:

• Schmeer the butter on one side of each slice of bread and lay open butter side down... (Wait no, butter side up... No no, wait butter side down... Crap wait.. Oh forget it, just go with my first idea)
  
• Layer Your cheese on top of either slice of bread in any order placing the basil in the center and leaving the Feta off to the side for now.
• On the non butter side of the remaining slice of bread spread the roasted garlic evenly.
• Top the tower of power with the zesty garlic goodness bread and place your sandwich on the grill.
• Evenly disribute the Feta cheese on top of your glorious creation and close te lid.
• Crank that sucker up to medium high heat and try to contain your excitement.
• When a good golden brown crust forms and the Feta begins to become slightly singed, it's almost eating time.

But first, a word from our sponsors:
While we clearly understand that your desire to have what is believed by most to be one of the top 5 flavors a human being would want to never leave its mouth is overwhelming... Freshly melted cheese is HOT!!! Like quenching your thirst by drinking molten lava hot. So for goodness sake, wait a minute or two. Or as long as it takes you to read this. Whichever you think is safer.

ENJOY!!!

Go, go, go jonny go go
go johnny go go
go johnny go go
go johnny go go
johnny be good

Elephantitus of the Garlic.

What is to follow, is in my oppinion, the closest thing to cullinary crack that there is next to tripple chocolate brownies covered in french vanilla ice cream. But that is for another show.

I will keep this one brief as I have to feed my minion soon, and if I don't get on that in the VERY near future, she is liable to start gnawing on my arm.

You will need:
*3 heads of elephant garlic
*an oven safe dish large enough to hold all of your soon to be elicit substance (Must be the same height as your garlic as well)
*Generic vegetable oil.

Lets Begin Shall We? It's easy I promise.

• Cut the top little bit off the heads of garlic, being sure to expose the tops of each clove.
• Stand the heads up in your cooking container and pour in the in the oil untill it covers the garlic
• cover with foil and bake in an oven pre heated to 350 degrees
• wait until your house smells like garlic (Possibly take a peek at it after half an hour or so. It should start to turn golden brown around the edges and be soft to the touch [DONT TOUCH WITH YOUR FINGER! IT'S HOT!!!!!!] I prefer the back side of a chopstick)
• If it's not done at the 30 minute mark, keep checking every 10 minutes or so.
• Once it's done remove the heads with pair of tongs and set them on a towel lined plate in the fridge to cool

I suggest also letting the oil cool and saving it in the fridge for later cooking use. Garlic Oil is YUMMY!!!

Once the garlic is cooled to the touch, break into it. Pressing from the bottom of the clove and squeezing out the gooey goodness like so much toothpaste from a tasty tube. Experiment with your application. Again folks, food is supposed to be fun, so go wild!!!

Intermission......

Folks, after a recent comment I feel it advisable to let you know, we are almost there. I promise only two more starters, then I will get on to the main dishes. But just like any good building, the foundation must be solid.

So later this evening, the much requested, highly anticipated, wonderful delicacy that is...............................

Dieters Beware

So to kick this one off, I will come clean and tell you all that this is by no means an orrigional creation, I have mearly tweaked a time honored classic to suit my needs.

You will need:

*1 hard boiled and peeled egg per person
*Roughly 3 ounces of bulk spicy breakfast sausage per egg
*1/2 half cup Panko (asian style) breadcrumbs per

And for the dipping pleasure of all
(and again all amounts are per portion)
*3 Tbs Dijon Mustard
*2 tsp dry mustard powder
*1 Tbs honey

Now for those health nuts out there, I firmly suggest either fasting for 24 hours to accommodate this tasty treat into your diet, are getting good and liquored up before hand so you can enjoy it, then pretend the next day that you drank to much to remember breaking your diet.

To begin:

• Cut yourself off a piece of plastic wrap about the same length as it is wide.
• Lightly spray the wrap with non stick spray (or for those especially daring folks out there go for the good old fashioned butter. Frank you are not allowed to partake in this method as I am fairly sure that your wife would not allow such a tasty consumption of cholesterol.)

Onto said pseudo slip and slide press your sausage fairly flat maintaining a consistent thickness. (Spoiler Alert)Were shooting for enough surface area to cover the aforementioned egg.

• Now place your egg smack dab in the center and roll one side of the sausage over, gently peeling back the edge of the plastic as if you were sneaking out of a strange bed at 4 in the morning.
• Wrap the other side of the sausage over the top, and bring back the first piece of plastic.
• Twist the little ball of breakfast love at the ends, not unlike trying to re wrap a peice of hard candy.
• With goo ball in hand firmly pack the sausage around the egg
• Unwrap set aside and repeat as necessary.
  

Now hopefully you are standing next to what should look like a plate full of easter eggs at the Dommer House. One at a time roll the meat wads in the bread crumbs pressing lightly to help ensure coating.

Really, it takes you this long. I don't have all day people... Hurry it along.

There, was that so hard. Now, ready yourself a skillet at least 2 inches deep, and filled to about 1/2 to 3/4 of an inch with your prefered frying medium. (Me? Why how kind of you to ask. Given my strict dietary regimn, and picky eating habbits, I prefer lard. Thats right, I said it.. LARD. But if you prefer something with no flavor and a hint of self loathing, go right ahead.)

Bring you cauldron up to about 350-375 degrees and plop in the first to coronaries. (If your especially upset with you signifigant other, go for the burning splash back of revenge.)

Move the grease bombs around fairly regularly ensuring even cooking (Because apparently raw pork is bad for you. Guess I'm the only one who gets a hankering for uncooked Ham and Cheese Hot Pockets.) We are shooting for that lovely shat of tan so popular within the corrections industry. Just a wee bit past golden brown, and right before cheap tequila. (Ooo cheap tequila... BRB, AFK.)

.........................................................Elapsed Time 15 Minutes...................................................................

K. Sorry bout that. Forgot I had a very pressing appointment with Mr. Pancho Villa. But I digress.

After the first two are nice and crispy, set them off to the side to cool on a platein a bowl laden heavilly with paper towels. (Don't be allarmed but there will be some grease seepage. It's alright it happens when food tastes good.)

Allow your pan to regain its former self.... 350-375 degrees in case you forgot....

Repeat as necessary.

Once all your eggs done and in the bowl, lets turn do the condiments.

Take your dijon mustard, mustard powder, and honey......... And mix 'em all together. Simple right. Good.

Now Gently (Because like a fool you listened to me and put all your eggs in one basket.) Cut them in half and arrange them on a plate with the container of goo in the center for mutual enjoyment.

Post Script.
Double fisting is not only allowed but suggested.... Much like yuppies at a Nordstroms sale, people are prone to pushing and shoving. Refer back to lesson 2 refering to shop safety glasses... And you thought I was kidding.

Still to come...

In honor of Twitters own @Bethkorn tomorrow I will be taking request for the next weeks posts. Feel free to comment here or Tweet @MyrasDaddy. Looking forward to hearing from you all.