Wednesday, September 23, 2009

San Diego Football Weekend

This past weekend me and four friends went down to San Diego for the Ravens vs Chargers game.One friend is a Bolts die hard and the other is a second year fan of the Ravens anyway the first night we went down to Ocean Beach..kinda of Haight and Ashbury of S.D..lots of old hippies,stoners,surfers and laid back people in general..the place we ate at down there has some of the best fish taco's ever!..lots of different kinds of fish,killer calamari,shrimp stuffed jalapeno poppers the list could go on and on
South Beach bar and grill
The next day we went up the hill from our hotel to Hash House A GO GO..I've been to the one in Vegas but this one is the original..twisted farm food is what they call it..I call it giant.
Andy's fried chicken on bacon mashed potatoes,fried eggs,fruit and maple reduction
left to right,sage chicken,truck driver french toast,hash skillet,gravy covered chicken

Now on to a little comedy..being guys and drinking we talk a lot of shit back and forth and make up names for each other..kinda like big kids..anyway my friend Larry and Shane kept joking it up and named me Dr Bunson Honeydew from the muppets and Larry named Shane here is a pic of Me and Shane(Beaker and Bunson)we laughed all weekend about it..hope you get a laugh too..Oh and by the way Shane I told you I'd post this shit!

Thursday, September 10, 2009

Chicken Saltimboca (Reconstructed)Coast to Coast

Saltimboca means to "jump in the mouth" and this dish does it! i have mentioned before i started this blog with help from everyone from Bakespace and we just started to do coast to coast cooking challenges..someone picks a dish and we all make it our own here is my version of's made flat or rolled..most typically with sage and prosciutto topped with a wine pan sauce..i've made it both ways but everyone likes this way the best and i've made it more than a few times..I replace the pan sauce with a thick rich artichoke alfredo sauce..i also add provolone cheese along with basil,sage,crushed red pepper,garlic powder, black pepper and the prosciutto..then it's crusted with a panko parmigiano mix and fried till golden's almost like an Italian cordon blue!

chicken breasts
sliced provolone
fresh sage
fresh basil
garlic powder
onion powder
crushed red pepper
salt and pepper

Lay out a sheet of plastic wrap and line up chicken in a row,put another piece of plastic over the top and pound with a mallet until about a 1/4 inch thick,remove top piece of plastic,sprinkle with spices in an even layer,then the herbs,then a slice of cheese followed by the prosciuttoPhotobucketPhotobucketnext i laid out a smaller sheet for each piece of chicken and rolled it up tightly,let the chicken set for at least 2 hours or overnightPhotobucketPhotobucketnext i used a standard breading procedure(forgot a pic)starting with flour,egg wash and then a mix of panko bread crumbs and parmigiano cheese(about 50/50 mix)and pan fried them till golden brownPhotobucket

Artichoke Alfredo Sauce
2 cups heavy whipping cream
2 sticks butter
2 1/2 cups Parmigiano-Reggiano cheese(no green can stuff!)
4 oz diced pancetta
2 shallots
3 cloves garlic
1 jar marinated artichoke hearts(rinsed and drained)
1/2 bottle of white wine(i used pinot grigio )
start with a little olive oil in a sauce pan,brown pancetta until fat is rendered and remove from pan,add shallots and saute about 3 min,add garlic and saute a few more,deglaze pan with wine and reduce to about 1/4 cup
once reduced strain off liquid and reserve,slowly melt the butter into the reduction,once butter is incorporated add scalded cream slowly to pan,once thickened about 8 to 10 minutes,add cheese and artichoke hearts,cook a few minutes more season with salt and pepper to taste,sauce will thicken upon standing
serve with your favorite pasta and here is the plated dish

here are pics and links to everyone's blogs
And here is a map link of where everyone is from

Saturday, September 5, 2009


I've been playing around with this recipe for a few years now and I've got dialed in just right.I use it on all different kinds of meat and it works really good.Just enough sugar to salt and all the right spices

1/3 cup brown sugar
1/3 cup white sugar
1/3 cup kosher or sea salt
1/4 cup black pepper
1/4 cup paprika
2 tbls onion powder
2 tbls garlic powder
1 tbls chili powder
2 tsp dry mustard
1 tsp dry basil
1 tsp dry thyme
1 tsp cumin
1 tsp corriander
1 tsp white pepper
1 tsp cayenne pepper
1 tsp old bay seasoning
1 tsp ground celery seed

combine every thing in a air tight container,use a spice grinder to get a nice fine texture if wanted

Thursday, September 3, 2009

Grilled Chicken With Brandy Apple Dijon Sauce

I kinda just thought this's actually a combination of a few different recipes,i like to look at recipes as a guide,just a starting point and then i let my past knowledge,experiences and taste for balance take over..anyway i'll just list the ingredients for this one because i didn't measure anything..the potatoes and asparagus were grilled along with the chicken


bacon 6 slices diced
apple juice concentrate
apple cider vinegar
grey poupon dijon mustard
mailie whole grain mustard
heavy whipping cream
fresh thyme
salt and pepper


set a sauce pan over medium heat and add bacon,cook until fat is rendered,drain bacon to paper towel leaving about a tablespoon of fat in the pan,add shallot,saute 3 to 4 min,add garlic and saute another 2 minutes,deglaze pan with brandy(about 1/4 cup)add apple juice(about a cup) and vinegar(about 1/4 cup) and reduce liquid by half,strain off liquid and add back to sauce pan,whisk both mustards(about 2 tablespoons each)to the reduction,simmer 3 to 4 minutes,slowly whisk about a half cup heavy cream to the sauce,season to taste and add fresh thyme and finely minced bacon off the your favorite meat or poultry with this..great balance of sweet to tangy!