RogueChef

"It IS all about the TASTE"
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  • Pico De Gallo

    Posted on May 3rd, 2017 admin No comments

    It is May 2nd, and soon Cinco De Mayo will be upon us, with lime stuffed beers, limp tortilla chips, and over salted messes of peppers in escabeche, over-the-hill onions, and underage tomatoes. I suspect, I shall hold my head under the pillow to escape the sounds of mariachi music. played at 1000 db.

    The true pity is that, Pico De Gallo should be a harbringer of spring. A crisp, clean salad with a hint of heat, promising the garden abundance to come.

    From Wikipedia:

    In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally beak of rooster), also called salsa fresca, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice. Other ingredients, such as shrimp or avocado, are also sometimes added.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, coriander and green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

    In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.

  • It’s Spring, Prep that grill

    Posted on April 30th, 2017 admin No comments

    Warm weather, no snow, ice, rain, high winds or flying reindeer. Time to grill, crispy crusts, tender meats, and that just hot off the grill taste…….

    BUT, before we can rush out, buy large slabs of meat and apply raw fire to char and cook, we must do all the work we have ignored since it become too cold to grill.

    Namely cleaning the grill, don’t lie to me, you rushed back into the house with that last steak, roast, burger, fish fillet, and did not think about turning the grill to high for 15 minutes to burn off the grates. Not that I would cook on those grates after the winter, they must be cleaned.

    Now one can pull the grates into the house, and “MAYBE” fit them on the dish washer, otherwise you get to scrub them in the kitchen sink, or prop them against the house and use a pressure washer. NONE OF WHICH really do the job right. To dissolve the melted / backed / burned on grease, you need heat, lots of heat, more heat than your grill can generate. (Without help) No, I am not talking about getting out the propane flame thrower and setting half the town on fire, all we really need is some heavy-duty aluminum wrap, and some science.

    Background
    Grilling or broiling is a form of cooking that involves direct heat. Devices that grill are called grills. Grilling is a pervasive tradition in much of the world.

    In the United States and Canada, use of the word refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves “grill marks.” In the UK and other Commonwealth countries this would be referred to as barbecuing, although grilling is usually faster and hotter than the American sense of the word “barbecue,” which does not necessarily imply grill marks. Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. There is a great debate over the merits of charcoal or gas for use as the cooking method, Electric indoor grills have also recently become popular.
    Read the rest of this entry »

  • Texas Red – Chili

    Posted on March 17th, 2017 admin No comments

    With the recently departed Stella, and the oncoming snow for the weekend, it is time for some serious hearty food. And for this Texas boy, that means meat, and since I live in New York, I have no time to spend hours cooking, so that means the slow cooker.

    From Wikipedia:

    Chili con carne, commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin.

    Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.

    From way back in my youth, these are the days my mother made chili, or Texas Red, no beans, no tomatoes, no mushrooms, no tofu, absolutely nothing fancy, just beef, stock, Allium, and capsicums, and perhaps some cumin, oregano, salt, pepper and other trace element style spices. (Alliums are the onion family, onion, garlic, etc, and capsicums are peppers.)

    To quote a description:

    Texas red if it walks the thin line just this side of indigestibility: damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together.

    If one looks at all the legends of how chili was discovered, there is one thing in common…. ABJECT POVERTY, so the meat involved is not going to be the best, but since it will be close to the horn or the hoof, I am sure it will have flavor beyond compare, and collagen beyond believe. (And this is a good thing….)

  • Dahl Bhat with Chicken

    Posted on March 15th, 2017 admin No comments

    The recent Winter Storm Stella has me going in an entirely different direction. Like straight up … As is straight up a mountain in the high Himalayas. When on thinks about what you see in all the mountain movies about the Himalayas. Himalayas, gurka’s, Curry and rice

    Dhal (Lentil Curry) is usually a soup, this time made with our Asian chicken stock. But as always, we’ll look at some dried red peppers, or maybe serve with a hot pepper / vinegar finishing sauce on the side…

    One could forgot the rice and serve over orzo, or perhaps riced potatoes, or even just with a couple of slices of crusty ciabatta.

    Background

    Dahl bhat is a traditional South / Central Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a very common food in South Asian countries specially Nepal. In general eaten twice a day with another (usually spicy, maybe hot /sour) dish called tarkari which can be either vegetarian or non-vegetarian..

    The recipes vary by locality, ethnic group, family, as well as the season. Dal generally contains lentils (different types are used according to taste), tomatoes, onion, chili and ginger along with herbs and spices such as coriander, garam-masala and turmeric.

  • Thai Chicken Stock

    Posted on March 13th, 2017 admin No comments

    As the great storm stella barrels down upon us, bringing heavy snow, high winds and low temperatures, I feel a need, a need for stock, chicken stock, rich, spicy, liquid gold for the production of good soups, gravies, noodles, just about anything. This is a twist on my standard stock that adds an Asian taste to the stock. This would be a natural for the Chicken and Coconut soup, or as the broth component of a chicken curry, or as a broth for Thai noodles, or as the liquid for Dhal …

    From Wikipedia:

    Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.

    Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:

    Meat
    Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock, and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry, to provide a richer and fresher-tasting stock. Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. Pork, although a popular base for stock in Chinese cuisine, is considered unsuitable for stock in European cooking due to its greasiness[citation needed](although 19th-century recipes for consomme and traditional aspic included slices of mild ham), and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.
    Bones
    Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat. Pressure cooking methods shorten the time necessary to extract the flavour from the bones.
    Mirepoix
    Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.
    Herbs and spices
    The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.

    I am known to reserve chicken bones from spatchcocked chickens for the purpose of reenforcing my stock. (The addition of chicken feet will also add to the gelatin content)

  • Irish Toasted Cheese

    Posted on March 12th, 2017 admin No comments

    As I have been working on my bread, and baking almost every day, I find myself with the issue of too much bread.

    I’ve stuffed loaves of Ciabatta into every backpack that has entered the lair, smuggled baguettes into the backseat of every car, and provided bags of rolls to the neighbors.

    Time to start producing some posts to use that abundance.

    As it is almost St. Patrick’s day, I am sure an Irish themed post would be appropriate. But I DETEST corned beef, and do not say that is caused by my not having a special brisket, or having it prepared a special way… (I’ve corned my own briskets …)

    Sooo, Toasted Cheese, Irish toasted cheese… True comfort food. Then again not just “normal” grilled cheese, I hate “white bread” and loth “spreadable cheeses”. (Yes, I am still having intense nicotine cravings.. So pardon my intense distaste for many things..)

    From Wikipedia:

    Uncooked cheese sandwiches simply require assembly of the cheese slices on the bread, along with any additions and condiments.

    A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with an additional ingredient such as peppers, tomatoes or onions. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster (this method is more common in the United Kingdom where the sandwiches are normally called “toasted sandwiches” or “toasties”).

    When making grilled cheese on an open griddle or pan, one side is cooked first, then the sandwich is flipped and cooked on the other side. The sandwich is finished when both sides are toasted and the cheese has melted. Butter, oil, or mayonnaise may first be spread on either the bread or the cooking surface in the case of butter and oil. An alternative technique is to toast or grill each half of the sandwich separately, then combine them.

    When using butter best results are achieved at a medium heat. This prevents the milk solids in butter from burning and allows sufficient time for heat to thoroughly penetrate the sandwich and melt the cheese without burning the bread. A crispy golden-brown crust with a melted cheese center is a commonly preferred level of preparedness. Cooking times can vary depending on pan dimensions, ability to control the intensity of the heat source, bread type, cheese variety and overall thickness of pre-cooked sandwich.

    There is only one pan for this, CAST IRON, if one is good, two are better. For this what is needed is two cast iron griddles, or a heavy cast iron skillet and a griddle. Similar to this:

    One Note: These are great heat “batteries”, so when handling, USE KITCHEN MIT’s or POT HOLDERS.. When hot they are branding irons for the unaware..