Steak Caesar

October 5, 2015 by  
Filed under Brunch

Seared sliced steak.  Crisp romaine, crunchy baguette croutons, shaved parm.  Anchovies.  Maybe some red onion.  And bringing it all together- the classic dressing.


Olive oil, raw egg yolk a bit of Dijon.  Worcestershire and lemon juice. Garlic smashed to a paste, grated parm, cracked pepper.   Whisk it up with a fork until everyone comes together.    Lightly toss with the romaine, serve the rest on the side.




Audition Plate 2015 – 2d Time’s a Charm??

September 26, 2015 by  
Filed under Brunch, Cravings

If you remember the Audition Plate from last year, you may also recall I didn’t make the final cut for the FN show.  But I got asked back to try again for this season, and here’s what I served them today:


A huevos rancheros tower — bbq rib base, fried tortilla chip, guac.  Then some pickled red onion and a chipotle deviled egg. Garnished with pickled jalapeño and another fried tortilla crisp.   A spicy green chili sauce on the side.  And a home-made Bloody Mary with a chili-salt rim. 


Shamelessly wooing producers with brunch and booze….

Short Rib Fall Preview

September 6, 2015 by  
Filed under Dinner party

Coming soon to a season near you – meltaway short ribs.


Coat ribs with a bit of oil, season generously with S&P and garlic powder. In a heavy pot, sear until nicely browned on all sides.  Remove ribs, add chopped onion and celery with a bit more oil if needed.  Once cooked down, add chopped carrots and a couple tablespoons of tomato paste, let that go for a while.  Deglaze with some cognac, wine or beer.  Add a few bay leaves, a bouquet garni of fresh thyme and a tablespoon of cocoa powder.  Stack ribs in pot, add chicken or beef stock until ribs are partially covered.   Bring to a light simmer on the stovetop, cover and into 225º oven for at least 3½ hours.

Carefully remove ribs so the bone stays in (or not, if you want to go boneless).  Strain solids, return strained liquid to pot.  Skim off some of the fat, thicken remaining liquid with a slurry of unheated stock and cornstarch. Return ribs to pot, keep warm until service.

Served here with butter-whipped Yukons, roasted Brussels sprouts and a quaffable French table red.   A bit of horseradish is nice with this as well.