Category Archives: Fish

i8tonite with New Irish Table’s Leslie Conron Carola & Cod and Octopus Recipe

When we visited Ireland, I fell in love with the food. Not only that famous brown bread, and the smooth, creamy butter, but the seafood chowder that we ordered at almost every meal, and the hearty breakfasts, and the Guinness stew, and the seafood, and…well, you get the picture. But most of all, what I admired and happily ate was the creativity and local ingredients that went into each meal.

Imagine my joy at finding a cookbook, The New Irish Table: Recipes from Ireland’s Top Chefs , that celebrates new Irish food, by chefs that are leading the charge for creativity in Ireland’s artisanal food movement. They come from all four of Ireland’s provinces (including Northern Ireland), and each shares a menu of recipes.

i8tonite with New Irish Table's Leslie Conron Carola & Cod and Octopus RecipeI learned more about Ireland, and its food, than I imagined gleaning from a book – and am inspired to not only cook these delicious recipes, but to head to Ireland and visit their restaurants.

Luckily for us, I was able to chat with editor Leslie Conron Carola, who is the owner and director of Arena Books Associates, LLC, has produced many illustrated books, including Ireland: A Luminous Beauty; Spectacular Ireland, and Ireland’s Treasure’s with Peter Harbison. The New Irish Table: Recipes from Ireland’s Top Chefs is published by Charlesbridge.

Food People Questions (with a nod to Proust):

What is your favorite food to cook at home?
Hmm-that depends on the season for particulars, but it’s always fresh, fresh, fresh and as-local-as-possible. Lots of fresh vegetables and fruit and again as-local-as-possible meat and fish (with exceptions, of course. I love Chilean sea bass, and salmon, and shrimp!).

Quickly sautéed and/or roasted fish or chicken with lightly steamed or grilled fresh vegetables, and/or a lightly-dressed salad. Fresh herbs and lemon and a bit of butter doesn’t hurt!

Carpaccio of Scallops with Chilli, Lemon, and Wood Sorrel Recipe by Chef Darina Allen of Ballymaloe Cookery School in Shannagary, Co. Cork. From The New Irish Table: Recipes from Ireland's Top Chefs
Carpaccio of Scallops with Chilli, Lemon, and Wood Sorrel
Recipe by Chef Darina Allen of Ballymaloe Cookery School in Shannagary, Co. Cork.

What do you always have in your fridge at home?
Chicken broth–homemade when possible; fresh vegetables and cheese, yogurt. A piece of chocolate.

What marked characteristic do you love in a person with whom you are sharing a meal?
Conversation- sharing ideas and the pleasure of eating a well-prepared meal, a meal engaging our senses. It doesn’t have to be a complex meal.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
No conversation and very quick eating without much enjoyment.

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
Alice Waters

Your favorite kitchen tool?
Vitamix and sharp knives

Orange, Spinach, and Salmon Salad Recipe by Chef Catherine Fulvio of Ballyknocken House and Cookery School in Glenealy, Ashford, Co. Wicklow. From The New Irish Table: Recipes from Ireland's Top Chefs
Orange, Spinach, and Salmon Salad
Recipe by Chef Catherine Fulvio of Ballyknocken House and Cookery School in Glenealy, Ashford, Co. Wicklow.

Favorite types of cuisine to cook?
Natural, seasonal, fresh. And Italian and French, and, of course, what the Irish chefs are preparing!

Beef, chicken, pork, or tofu?
Chicken and pork.

Favorite vegetable?
Oof, this is difficult, I love many: spinach, broccoli, butternut squash, brussels sprouts, fresh tomatoes and salad vegetables.

Chef you most admire?
Alice Waters. And all these Irish chefs: Darina Allen, Derry Clarke, Kevin Dundon, Martin Bealin, Ian Orr, Ultan Cooke, Noel McMeel, etc.

Food you like the most to eat?
Again, that depends on the season, but hearty soups, stews, and wonderful Italian food are lovely complements to wintry days. And lighter weather suggests lightly prepared fresh vegetables and meat or fish. With fresh berries or other fruit to top it off.

Food you dislike the most?
Heavy meat organs.

What is your favorite non-food thing to do?
Concerts, operas, museums and galleries, and reading

Potato, Prawn, and Lime Soup Recipe by Chef Kevin Dundon of Dunbrody House in Arthurstown, Co. Wexford. From The New Irish Table: Recipes from Ireland's Top Chefs
Potato, Prawn, and Lime Soup
Recipe by Chef Kevin Dundon of Dunbrody House in Arthurstown, Co. Wexford.

Who do you most admire in food?
In the U.S.: Alice Waters and the late MFK Fisher. In Ireland: Darina Allen, Derry Clarke, Kevin Dundon, Ian Orr, and all the Irish chefs in The New Irish Table.

Where is your favorite place to eat?
A comfortable home dining room or terrace, or a quiet restaurant.

What is your favorite restaurant?
U.S.: Chez Panisse in Berkeley, CA; Gramercy Tavern, Le Bernardin, Balthazar (for needed steak frites), and Eataly is a lot of fun in NYC. Lots of choices.

Do you have any tattoos? And if so, how many are of food?
Not a one!

Recipe: Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise

Recipe by Chef Derry Clarke of l’Ecrivain, Co. Dublin

FOR THE OCTOPUS
2 qts/2 L court bouillon
1 octopus (2 lb/1 kg)

FOR THE BROCCOLI PUREE
2 medium size heads of broccoli, shaved and cleaned

FOR THE HORSERADISH MAYONNAISE
1 egg yolk
1 tsp mustard
1 lemon
2/3 cup/150 ml vegetable oil plus more to sauté the cod
2 tbsp/40 g horseradish, grated

FOR THE COD
4 cod fillets

FOR THE PURPLE BROCCOLI
¼ lb/100 g purple sprouting broccoli

In a deep pot, add the court bouillon and the octopus and simmer for 1 ½ hours until tender. Remove and chill. Portion octopus into 1 ½ in /4 cm pieces.

Place the egg yolk into a small bowl and add the mustard and a squeeze of lemon juice. Slowly whisk in the vegetable oil until thick. Season with salt and pepper to taste, and add the grated horseradish.

Bring a pot of water to boil and add a little salt. Cut and blanch the 2 heads of broccoli in the salted water for 2 minutes. Remove and squeeze out the excess water with a kitchen cloth or towel. Discard the water. Place the broccoli in a food processor and blend until smooth. Season and chill to keep a bright green color.

Season the fish fillets with salt and pepper.

Heat a pan with a little oil on a high heat, and place the cod skin side down and turn heat to low. Cook for about 4 minutes until the skin is crispy and golden. Turn the fish over, add butter and lemon juice, and cook for 1 minute.

Bring a pot of water to boil and cook the purple broccoli for 1 ½ minutes until tender. Season.

Heat broccoli puree in a pot until warm.

Heat a little butter in a pan and toss the octopus pieces in the butter until warm. Season with salt and pepper, and add a teaspoon of chopped parsley or dill.

To serve, place a few spoons of broccoli puree and some purple broccoli on a plate and arrange a cod fillet on top. Garnish with the octopus and horseradish mayonnaise.

Serves 4
– The End. Go Eat. –

i8tonite with Four Seasons Chef Emmanuel Calderon & Ceviche Tostadas Recipe

The food world has many captivating stories, such as Kim Sunee’s Trail of Crumbs: The Hunger for Food, Love, and a Search for Home, Born Round: The Secret History of a Full-Time Eater by former New York Times restaurant critic Frank Bruni, and Gabrielle Hamilton’s Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. All feature great storytelling narratives detailing how food played an important part of their lives. However, Executive Sous Chef at the Four Seasons Santa Barbara Emmanuel Calderon is not only fascinating, but humble as well. Here’s his story.

When I first met Calderon, he was the banquet chef to Executive Chef Mel Mecinas at Four Seasons at Troon Nort, Scottsdale. I had been writing two Arizona Latino stories – one on Mecinas, who had won an Arizona Culinary Hall of Fame award as best chef, and his new restaurant sous chef Sammy Sanz, who was, at the time, the youngest female sous chef working in a Four Seasons in North America. To me, they are both interesting accounts about the rise of a Mexican-born man becoming one of the top chefs in Phoenix, and with Sanz, how a woman, born in Mexico as well, rose to the top of a luxury hotelier while working with two of the city’s best cooks: Chef Beau MacMillian at Sanctuary and Virtu’s Gio Osso, before heading to work with Mecinas.

Mecinas said to me, “I want you to do a story on Emmanuel. He is like a son to me. One day, he will be a great chef.” Of course, I agreed. However, things happen, Mecinas went on to a new position at a private club after more than two decades working for Four Seasons, and Calderon became the executive sous chef at the luxury hotel company’s Santa Barbara property, working at the breathtaking Bella Vista, helmed by Italian-born talented chef Marco Rossati.

Having just turned 30 last year, he has already received an award for Top Ten Chefs Under the Age of 30 while working for the Four Seasons Mexico. He’s also worked in the kitchens of Four Seasons Punta Mita, Scottsdale, Dallas, and many other of hotels, as well as the cruise line Holland America, which took him to Italy, Philippines, and throughout the Mediterranean. Through these excursions abroad from his homeland, it taught him different flavors and techniques. Not bad for a guy who was born in the tourist city of Cancun on the Yucatan Peninsula and wasn’t planning on becoming a chef.

“I wanted to eat all the time,” says Calderon. “I think this has not changed at all. As a kid, I spent most of the time waiting for my grandmother and mom (serving up) the food.”

Now , as Calderon is an adult, we have the pleasure of eating his well-rounded dishes and get to explore the world through his global experiences.

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
This year will be 14 years since I start cooking – but to be honest…not sure If I should consider the first couple of years, when I was just trying.

What is your favorite food to cook?
I love seafood, I find it challenging and interesting to cook, plus reminds me: respect to the ocean.

What do you always have in your fridge at home?
Tortillas, habanero chili, limes, shrimp…………Negra modelo .

What do you cook at home?
On my days off, I like to cook easy but slow cooking food that allows me to do laundry and have food for a week…cochinita pibil, chicken soup, marinara sauce….this will help me to make a lot of turns up during the week!!

What marked characteristic do you love in a customer?
I really love when customers respect and make an effort to understand the menu and let themselves be surprised.

What marked characteristic do you find unappealing in a customer?
Modifications…I understand allergies but nowadays, you have people allergic to seafood that can eat lobster!! Gf that can eat pasta or vegans that eat FISH!!!!!

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Beer

Your favorite cookbook author?
Marco Pierre White

Your favorite kitchen tool?
Chef Knife

Your favorite ingredient?
Chilies of all kinds

Your least favorite ingredient?
I haven’t met him yet!

Least favorite thing to do in a kitchen?
I think while you are in the kitchen everything is fun…even pastry shop, but my least favorite thing to do is office work!! It’s the longest hour of my day…

Favorite types of cuisine to cook?
Mexican…..or more specific Yucatecan.

Beef, chicken, pork, or tofu?
Pork

Favorite vegetable?
Corn…. My mom sells a beautiful corn on the cob and “esquites” in Cancun

Chef you most admire?
This one is difficult. Since I started, I had been having a model to follow – I’m used to admiring to the person who share his knowledge and passion. I still remember the name of my first Chef de Partie….. But If I need to say a famous chef, it must be Marco Pierre White and a Mexican – Carlos Juan Gaytan.

Food you like the most to eat?
I love street food like taco stands, pho places, and when in Mexico you find everything in the street nothing fancy. I found a tasty relaxation after work…

Food you dislike the most?
As a cook, it is difficult to me to dislike something, but if I think as a kid, I don’t like fish soup……something that my mom used to make me when I was a kid… It was a soup made just with the head of the fish…I love my mom, though.

How many tattoos? And if so, how many are of food?
No tattoos…yet

Ceviche Tostadas Recipe

1# Clean Fish Fillet (could be any kind of fish; the least fatty fish the best)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 habanero chili
2 roma tomatoes
1 avocado
1 small size red onion
8 Limes
1 orange
½ bunch fresh cilantro
8 corn tortillas

Get 3 ea 5 oz clean fillets, skin off, at your local market.
Dice the fish in medium size dice. Marinate with lime juice salt, pepper, and oregano.
In a dry hot pan, put 1 habanero chili to literally get burned – be careful and make sure you have ventilation.
Once the chili is burned in a black color, squeeze the juice of 1 orange and blend, add mix to the fish.
Small Dice ½ red onion and add to the fish.
Keep at the fridge for 20 min.
While the fish is in the fridge, small dice roma tomatoes, small size medium avocado, and chopped fresh cilantro and reserve.
Also, I love to do oven baked tortillas instead of using commercial tortilla chips or tostadas. It is more healthy and traditional, too – we used to cook it in a comal until they get crunchy.

Put your oven as high as you can then place whole corn tortillas in a sheet pan. Bake between 7 to 10 min, depending your oven, until they are firm and crisp.

At this moment, the fish should be ready. The fish should have a white color now. Add the tomatoes, avocado, and cilantro. With the help of a kitchen spoon, mix all together – add more salt to taste, and enjoy!!!
– The End. Go Eat. –

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

The world is full of great food and chefs – we only need to open our tastebuds to them. For instance, at Scottsdale’s J&G Steakhouse, at The Phoenician, a Starwood property, French-born Executive Chef Jacques Qualin may be the area’s only stove helmer to have worked at four Michelin restaurants – two in France and two in New York – a very rare distinction. If you are a sports fan, it’s like saying you played soccer with Manchester United and Real Madrid; then moved to the United States, and played baseball with the Yankees and Mets.

Qualin, like many chefs, started cooking with his mother, tying his apron strings and sticking close to her, learning about food from the region of his birthplace, Franche-Comté, home to Comte and Emmenthaler cheeses. As a young cook, he traveled to Paris, where he studied under Michelin-rated chef Michel de Matteis, working at his three-star Restaurant Taillevent, defined by The New York Times as “the best in Paris, if not all of France.” Several other kitchens later, including working for Daniel Boulud in New York at the world famous Le Cirque, Qualin worked again in Paris as at the cosmopolitan Restaurant La Marée, before working with his friend Jean-Georges Vongerichten at Jojo’s on East 58th Street as the culinary great’s first sous chef.

After closing his seventy seat restaurant in upstate New York, The French Corner, The New York Times reviewer said, “(Qualin) created a unique and wonderful restaurant…delightfully rustic and complex all at once.” Vongerichten asked him about working together again, this time in Phoenix. He says, “I had been in France and New York City for fourteen years and I was looking for opportunities to come to the West Coast.”

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu SauceWorking in the Valley of the Sun, Qualin now defines himself as a “Frenchman who cooks with an Asian flair,” speaking to Vongerichten’s penchant for European and Asian cuisine. He says about working at J& G Steakhouse, a long distance from European Michelin restaurants, “I like good food and I like the brasserie-style we have at J&G. It’s a different restaurant than before, but it’s a steakhouse. I like that.”

Chef’s Questionnaire (with a nod to Proust):

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

How long have you been cooking?
I have been cooking as far back as I can remember, I have loved cooking my whole life.

What is your favorite food to cook?
I get very excited when I see or find a product that looks pristine in quality and freshness, and that’s the way the flavors will come out the best. French cooking is my soul, Italian my guilty pleasure, and I like all Asian types of cooking.

What do you always have in your fridge at home?
I love hot sauce, so I always have good selections from wacky hot to mild. French mustard is a must too and fresh herbs.

What do you cook at home?
Everything from a six course tasting for my friends, to a simply grilled fresh fish. I do like to do some classical French dishes that remind me my childhood or some Asian dishes, like a Pad Thai.

What marked characteristic do you love in a customer?
To be open to try new things and flavors.

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

What marked characteristic do you find unappealing in a customer?
Ignorance.

Tupperware, Rubbermaid, or Pyrex?
I used all of them, but I tend to go back to Pyrex as it’s PBA free and can take extreme heat or cold, such as liquid nitrogen.

Beer, wine, or cocktail?
All of them! Depending on the mood and the occasion or the food. I love to start with a ginger margarita or a crafted beer and wine (red or white), with a preference to the old world.

Your favorite cookbook author?
Many of them! I do have quite a extensive collection, from old traditional French cookbooks to the latest trends in cooking.

Your favorite kitchen tool?
Cake tasters are very helpful for checking the food.

Your favorite ingredient?
Hard to say; there are too many I like, from yuzu to ginger or mint.

Your least favorite ingredient?
Fish sauce.

Least favorite thing to do in a kitchen?
Not doing anything in the kitchen.

Favorite types of cuisine to cook?
French/Asian.

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu SauceBeef, chicken, pork, or tofu?
All, I like a nice Prime beef grilled to perfection, Milk feed Chicken roasted whole, Smoked and Braise Pulled pork sandwich with Habanero sauce, or seared tofu with a cilantro pesto.

Favorite vegetable?
Beets.

Chef you most admire?
Hard to pick because there are so many. Maybe Francis Mallman, as I like his philosophy of cooking and being genuine to the product.

Food you like the most to eat?
I like perfectly cooked pastas, Miruguai sashimi, fresh line-caught fish, and flavorful soups.

Food you dislike the most?
Okra.

How many tattoos? And if so, how many are of food?
None, not into that at all.

Recipe: Roasted Whole Snapper Citrus and Garlic with Yuzu sauce

i8tonite with Scottsdale’s J&G Steakhouse Chef Jacques Qualin & Recipe for Roasted Whole Snapper with Yuzu Sauce

For the Yuzu Mayonnaise
3 each Egg yolks
1 tsp Salt
2 oz Yuzu juice
1 oz Lemon juice
1 oz Orange juice
1/2 qt Grape seed oil

Combine all but the oil in the robot coupe and drizzle in the oil to emulsify. Put in a siphon and charge with 2 cartridges.(soda)

Roasted Snapper:
1 pc Snapper 1.2# deboned from the inside and still attached and scored.
3 slices of Yuzu
3 slices of oranges
6 slices of fresh Ginger
1 tbsp. cilantro picked and chiffonade
1 tbsp. mint picked and chiffonade
6 slices of Serrano peppers
15 g garlic sliced ¾ inch
½ cup Olive oil

Season the fish with salt on all sides, arrange all the slices and the herbs evenly inside the fish. In a Dover plate, pour the oil and the garlic in the bottom then lay the fish on it, baste with the olive oil. Cook in the oven at 375 F for 10 min, basting it often. When almost cooked, finish under the broiler to get a nice brown color while basting. Drain ¾ of the oil, leaving the garlic inside.

To serve:
1 pc of fancy lemon
1 small bunch of cilantro
On a big black plate, fold a white napkin squared, put the hot plate on it. Add the lemon and cilantro and cover with the lid, serve the Yuzu mayonnaise on the side.
– The End. Go Eat. –

i8tonite with Philosophy Professor and American Foodie Author Dwight Furrow

i8tonite with Philosophy Professor and American Foodie Author Dwight FurrowSan Diego Mesa College Professor Dwight Furrow specializes in the philosophy of food and wine, aesthetics, and ethics. He is also a Certified Wine Specialist with certification from the Society of Wine Educators and an advanced level certification from the Wine and Spirits Educational Trust. Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics, and evaluates wine for the Sommelier Company. I am fascinated by his writings on Mindful Eating, and since discovering them, have enhanced my dining experiences with thoughtful practice.

i8tonite with Philosophy Professor and American Foodie Author Dwight FurrowFurrow’s new book, American Foodie: Taste, Art, and the Cultural Revolution, will change the way you think about food. In this book, he shares:

* How food preparation and consumption is both an art form and one of life’s essential pleasures.
* How slow and purposeful approaches to food can improve our lives as opposed to fast and convenient.
* Elements of American history that have kept the nation from developing its own respected cuisine – until now.
* The philosophy of the foodie craze as a search for aesthetic authenticity in our increasingly pre-packaged world.
* 10 reasons to eat mindfully (that have nothing to do with losing weight)
* Why food bloggers are the heart of the food revolution.

It’s time for a new way to look at food and how we eat – and Furrow does just that.

Food People Questions:

What is your favorite food to cook at home?
Soups. They can easily be adapted to any situation, are the perfect medium for creativity in the kitchen, and hard to screw up.

What do you always have in your fridge at home?
A good cheese, preferably a little stinky.

i8tonite with Philosophy Professor and American Foodie Author Dwight Furrow
Parmesan crisps with soppreseta and Radicchio

What marked characteristic do you love in a person with whom you are sharing a meal?
A belief that the most important thing in the world is a good meal.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
A mile-long checklist of foods they don’t like. (Exceptions for health issues, of course.)

Beer, wine, or cocktail?
Oh, definitely wine. Nothing goes better with food than wine.

Your favorite cookbook author?
Peter Kaminsky and Gray Kunz. To my knowledge they only wrote one cookbook, The Elements of Taste, but it was a revelation for me.

Your favorite kitchen tool?
Cast Iron Frying Pan. Versatile, indestructible, and holds up to high heat.

Favorite types of cuisine to cook?
Spanish (especially Tapas), Italian, Mexican

i8tonite with Philosophy Professor and American Foodie Author Dwight Furrow
Peanut sesame noodles with Sichuan pepper

Beef, chicken, pork, or tofu?
Pork – nothing beats braised pork. Why is tofu on this list?

Favorite vegetable?
The ones that are really fruit: avocado and tomato

Chef you most admire?
Ferran Adrià. A genuine artist in the kitchen. Of course, his restaurant El Bulli closed. Knowing when to quit is a virtue.

Food you like the most to eat?
Tapas-style, lots of flavor sensations in one meal. If you don’t like something, you can just move on.

Food you dislike the most?
Eggs. They are fascinating, fun to cook, and I hate that I don’t like them. But I just don’t.

What is your favorite non-food thing to do?
Read, especially philosophy. No, I’m not a masochist.

Who do you most admire in food?
Artisan winemakers, brewers, coffee-roasters, and small build-from-scratch restaurant chefs/owners. They are doing it for love.

Where is your favorite place to eat?
Home. It’s where I can be creative and where my most appreciative audience resides.

What is your favorite restaurant?
Juniper and Ivy (San Diego), Uchi (Austin), Curate (Asheville), Pok Pok (Portland)

Do you have any tattoos? And if so, how many are of food?
No

Recipe: Pan-Fried Fish Filet with Radish and Citrus Sauce

 

i8tonite with Philosophy Professor and American Foodie Author Dwight Furrow

The red radish is an afterthought – a colorful garnish or peppery accessory to a salad, but seldom the star of the show. This strikes me as a great injustice. After all, the radish is brightly colored, pleasingly plump, crunchy, and distinctively flavored. It’s not boring, offensive, or unwelcoming. It doesn’t deserve to be ignored.

I will make it my mission in life to rectify this injustice. The problem is that radishes lose their crunch and peppery flavor when you cook them. Boredom looms. But with just enough heat, they acquire a pleasing nutty/earthy flavor that pops when you pair them with caraway seeds.

So here is the launch of the Radish Redemption Project. Plenty of citrus and ginger, some soy to provide umami depth, and gently roasted radishes enhanced by the pungent notes of caraway make a fascinating sauce for buttery pan-fried fish.

Serves 4

Ingredients:
8 radishes, cleaned and trimmed
2 tablespoon olive oil (divided use)
2 small garlic cloves, minced
1/2 small onion, minced
1/2 cup fresh lime juice
1 cup fresh orange juice
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon caraway seeds, crushed
1/2 teaspoon cumin
1/2 cup flour seasoned with salt and pepper
4 fish fillets, mildly flavored, such as tilapia or halibut
2 tablespoons butter
cilantro for garnish

Directions:
1. Preheat oven to 400 degrees.
2. Slice radishes in half, pole to pole, then place the cut side down and cut each half into thirds. (Each radish is cut into 6 equal portions)
3.  Toss sliced radishes with 1 tablespoon olive oil and roast in the oven for 6-8 minutes. Reserve. (Radishes should still have some crunch but lose their raw flavor. Be careful not to overcook)
4. Warm olive oil over medium heat. Saute onions and garlic until soft.
5. Add ginger and cook briefly, then add citrus juices soy sauce, honey, caraway seeds, and cumin and stir. When sauce begins to simmer, reduce heat to low then cover so the sauce does not reduce too much.
6. Pat fish dry and put seasoned flour on a dish or pan.
7. Heat frying pan to medium high and melt butter (be careful not to burn the butter).
8. Dredge fish in flour and fry in frying pan until fish is lightly browned and cooked through. (If your frying pan is too small for 4 filets, cook them 2 at a time and keep warm in the oven.)
9. While fish is cooking, adjust consistency of the sauce if necessary, add radishes to the sauce and increase the heat briefly so they will warm.
10. To serve, distribute sauce on plates with radishes on the border, top with fish filet and garnish with cilantro.

The End. Go Eat.

I8tonite with San Francisco’s Anzu Chef Michael Raub on Asian Fusion Cuisine & Citrus Glazed Mahi Mahi Recipe

Anzu’s Chef Michael Raub‘s story is one that seems to exemplify the phrase, “Life is what happens when you’re making plans.”

San Francisco’s Anzu Chef Michael Raub on Asian Fusion Cuisine & Citrus Glazed Mahi Mahi RecipeFrom Texas barbecue to the French Laundry to Asian-Fusion cuisine, Michael Raub, Executive Chef at the Hotel Nikko San Francisco, didn’t plan a career in the restaurant business.

Though cooking was a big part of his youth (with not one, but two grandmothers in the kitchen at every family gathering), his coursework was in marketing while at university in Houston, Texas. After college, he went to Colorado to pursue an internship in the hospitality industry. It was there that fate (or life) took over, and Michael’s career in the restaurant business really began.

After a brief return to Texas, he pursued the best of the best: The Thomas Keller Restaurant Group. His ambition and initiative served him well, and he was soon on his way to Napa Valley, California, where he interned at Bouchon, quickly moving on to a full time position as Garde Manager. In 2010, he was promoted to Sous Chef. Michael stayed with the Keller Group for four years, also working at Ad Hoc and the French Laundry, a Michelin three star restaurant.

In 2012, Michael accepted a position as Executive Sous Chef at Ame Restaurant in the St. Regis Hotel, San Francisco, where he worked with Hiro Sone, winner of the James Beard Foundation’s Best Chefs of California award.

Michael credits both of his grandmothers with instilling in him an appreciation of good food and fresh ingredients, his first employers with his work ethic, and his determination with a bit of luck, for the opportunity to work alongside some of the best chefs in the business.

ANZU restaurant, Hotel Nikko, San FranciscoAnzu is the perfect venue, allowing him to create dishes like Sichuan Peppered Filet Mignon and Citrus Glazed Mahi Mahi (recipe below). The menu incorporates his love of high quality meats and fresh local sustainable seafood. It seems that life was just waiting to bring Michael’s particular blend of experience and skill to Anzu at the Nikko.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
16 Years

What is your favorite food to cook?
I love cooking with fresh seafood. It is very delicate and takes constant attention.

What do you always have in your fridge at home?
Kimchi

ANZU restaurant, Hotel Nikko, San FranciscoWhat do you cook at home?
I love the experience of smoking fish and meat all day to make delicious Barbeque. A great way to spend a day off!

What marked characteristic do you love in a customer?
I haven’t served a customer in a very long time. What I find appealing about one of our guests is a sense of adventure.

What marked characteristic do you find unappealing in a customer?
Rudeness

Tupperware, Rubbermaid, or Pyrex?
Pyrex, but prefer a good old fashioned mason jar.

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
Right now, I can’t put Dominique Crenn’s new book down

Your favorite kitchen tool?
My hands

Your favorite ingredient?
The lettuces and herbs we are getting from Ecopia Farms right now!

Your least favorite ingredient?
Lavender

Least favorite thing to do in a kitchen?
Leave for the day

ANZU restaurant, Hotel Nikko, San FranciscoFavorite types of cuisine to cook?
French, Japanese, Italian, and Korean

Beef, chicken, pork or tofu?
Chicken

Favorite vegetable?
Whatever is at the peak of the season

Chef you most admire?
Laurent Gras

Food you like the most to eat?
Grilled Fish

Food you dislike the most?
Hard Boiled Eggs

How many tattoos? And if so, how many are of food?
0

Citrus Glazed Mahi Mahi Recipe from at Anzu Restaurant, Hotel Nikko, San Francisco
Citrus Glazed Mahi Mahi

Recipe: Citrus Grilled Mahi Mahi with Thai Green Curry
Serves 4

Ingredients:

Curry

  • 1 T Olive Oil
  • 3 T Green Curry Paste
  • 1 Shallot (Minced)
  • 1 Inch Peeled Ginger (Minced)
  • 2 Cloves Garlic (Minced)
  • .5 Each Lemon Grass (Chopped)
  • 1 C Coconut Milk
  • 1 C Dashi
  • 5 Each Kaffir Lime Leaves
  • 1 T Fish Sauce
  • 1 T Brown Sugar
  • 2 Bunches Thai Basil
  • 1 C Baby Spinach

Citrus Cure

  • 2 T Kosher Salt
  • 1 T Sugar
  • 1 Lime (Zested)
  • 1 Lemon (Zested)
  • 1 Orange (Zested)
  • 1 t Cracked Coriander
  • 4 each 5 Ounce Mahi Mahi Portions
  • 1 Large Butternut Squash
  • 12 Mixed Marble Potatoes
  • 4 C Baby Spinach
  • 1 Clove Garlic (Minced)
  • .5 Lime

For the curry, heat the oil in a medium heavy bottom pot on high heat until slightly smoking.
Add the shallot, garlic, ginger, and lemongrass and brown for about two minutes.
Add the curry paste and kaffir limes and continue cooking another minute. Add the coconut milk and dashi and bring to a simmer.
Add the sugar and fish sauce and cook for thirty minutes.
Season to taste and let cool to room temperature.
Remove the kaffir lime leaves and place the curry in a blender with the spinach and basil.
Puree until completely smooth and pass through a fine mesh strainer.

For the citrus cure, combine all the ingredients in a small mixing bowl and reserve.

Cut the butternut squash in half lengthwise and remove the seeds and flesh. Peel the outer layer and cut into one inch pieces and roast in the oven at 400 degrees.
Season with salt and pepper and keep warm.

Season the mahi with the citrus cure and grill until medium to medium well. The internal temperature should be 150 degrees F.
Take the half of lime and place on the grill, flesh side down, until a dark caramel crust forms.
We like to finish our mahi in the oven on a smoking plank of cherry wood.
Take a large sauté pan and heat up a small amount of olive oil and place the garlic in the pan and sweat for thirty seconds.
Place the spinach in the pan and cook until just wilted.

Blanch the mixed marble potatoes in boiling salted water until just tender. Heat the curry and add the squash and potatoes.
Ladle the curry in four separate bowls and top with the wilted spinach.
Serve the fish on the side on the wood planks, so you can add the fish as you eat the curry.

The End. Go Eat.

 

 

 

All photos courtesy and copyright Anzu at the Hotel Nikko, San Francisco

i8tonite: Chef’s Questionnaire with Peruvian Brothers Giuseppe and Mario Lanzone and Ceviche

(Editor’s Note: We decided to re-run last week’s story as we had some technical glitches…besides, the Lanzone Brothers are attractive enough to see every week. )

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheAs Washington, DC food entrepreneurs, Giuseppe and Mario Lanzone are certainly no strangers to hard work. Mario is a full time bartender at Napoleon Bistro & Lounge and spends his summers captaining yachts in the Mediterranean. Giuseppe competed in the 2008 Beijing Olympics and 2012 London Olympics for the United States rowing team and currently coaches rowing at Georgetown University. He applies the same Olympic intensity and drive towards he and his brother’s Washington, DC food truck, Peruvian Brothers. In fact, the duo spent two full months hunting down the perfect bread that most accurately inspired their Peruvian taste buds – now a custom Peruvian Brothers recipe on the menu at The French Bread factory in Sterling, Virginia.

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheThe brothers were born and raised off the coast of Lima, Peru, in a close-knit community of La Punta, where family and the ocean reigned. The flavors that dominated their childhood are the tastes they crave the most, inspiring the Lanzone brothers to team up to represent the tastiest part of their Peruvian heritage.

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheThe history behind the Peruvian Comida Criolla cuisine is as appealing and complex as the unique combinations of flavor. With roots in Andean-Spanish-Afro-Peruvian and Asian influences, Comida Criolla boasts powerful flavors that are sorely missing from the streets of D.C. Recipes passed down in the Lanzone family, as well as Mario’s own original spins on traditional Peruvian favorites, give their menu an authentic taste with a unique twist.

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheTo sample their authentic Peruvian fare, follow the Peruvian Brothers truck via @PeruBrothers on Twitter and Facebook, and find them online at http://peruvianbrothers.com/

 

 

 

 

 

Chefs Questionnaire

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheGiuseppe Lanzone = GL

Mario Lanzone = ML

 

 

 

How long have you been cooking?
GL: Since I can remember
ML: For the past 15 years

What is your favorite food to cook?
GL: Breakfast
ML: Peruvian food

What do you always have in your fridge at home?
ML: Eggs, milk, avocados
ML: Milk, eggs, vegetables, ice cream

What do you cook at home?
GL: Omelettes with whatever meat and cheese I can get my hands on
ML: Meat stews, stir fries and ceviche in the summer

What marked characteristic do you love in a customer?
GL: When they are cordial
ML: When a costumer assumes they know what they want because they’ve been to our food truck many times

What marked characteristic do you find unappealing in a customer?
GL: When you say hello, and they answer by saying nothing or by saying that they are just looking at the menu
ML: Some of them are just never happy

Tupperware, Rubbermaid, or Pyrex?
GL: Pyrex, it’s cleaner
ML: Pyrex

Beer, wine, or cocktail?
GL: Dark beer or a good whiskey
ML: Cocktail

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheYour favorite cookbook author?
GL: Any book with good ideas is my favorite book
ML: Ceviche by Martin Morales

 

Your favorite kitchen tool?
GL: Meat slicer
ML: My really sharp knife

Your favorite ingredient?
GL: Rocoto pepper
ML: Yellow Peruvian Pepper

Your least favorite ingredient?
GL: None, really
ML: Cumin by itself

Least favorite thing to do in a kitchen?
GL: Clean the floors
ML: Wash dishes

Favorite types of cuisine to cook?
GL: Peruvian, of course!
ML: Peruvian

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for cevicheBeef, chicken, pork or tofu?
GL: Beef
ML: Pork

Favorite vegetable?
GL: Beets
ML: Onions

Chef you most admire?
ML: Gaston Acurio
GL: My brother

Food you like the most to eat?
ML: Peruvian and Thai
GL: Italian and Peruvian

Food you dislike the most?
ML: Indian
GL: none

How many tattoos?
ML: One on my arm. I got it about 10 years ago. It has faded away.
GL: none

Recipe: Ceviche

An interview with Washington, DC-based food truck entrepreneurs the Peruvian Brothers, Giuseppe and Mario Lanzone, including their delicious recipe for ceviche

8 lb fresh fish fillets (tilapia works well)
Fresh lime juice
Cilantro
Garlic
Salt
Aji limo pepper
Red onion
Baked sweet potatoes
Corn

 

Cut the fish in small cubes and put them in a large bowl with a couple of ice cubes to keep the fish cold. Then add minced aji limo pepper, salt, pepper, garlic, cilantro, thinly julienned onion, and one cup of freshly squeezed lime juice. Mix for a couple minutes and add a squirt of evaporated milk. Plate on a butter lettuce leaf and accompany with corn kernels and thickly sliced baked sweet potatoes.

 

The End. Go Eat.

i8tonite: With Chef Chris Hill of Bachelor Kitchen

Editor’s Note:  Still in the City of Angels where I’ve had extraordinary dining experiences.  I’m wrapping it up tomorrow and headed home.  Los Angeles was always a good city for me and I ate very well with friends. That’s what I will remember the most.

Atlanta born chef Chris Hill  created his name in the  Tidewater area (Norfolk, Virginia Beach and Newport News) of Virginia, which is steeped in military bases and quick casual service restaurants. He created 3 Way Cafe, a popular gourmet sandwich bistro which became a household name with its popular farm-to-table eats and regular television appearances by Hill for his brand “Bachelor Kitchen”. Chef Hill’s food is steeped in time honored Southern traditions such as hand-carved “Thanksgiving-style” turkey and and roasted pork loins with a fig glaze. Recently, Hill was honored to give a Tedx Talk where he re-defines the meaning of his success.

chris head shot

How long have you been cooking? For as long as I can remember. I am known what I’m doing for about 8 years.

What is your favorite food to cook? I love seafood. Delicate, adaptable, delicious.

What do you always have in your fridge at home? Eggs and Bacon for weekend breakfast – that’s it (and some cold beer).

Image result for eggs and bacon clip art

What do you cook at home? I’m almost always at the restaurant – but, I use my home kitchen for cooking out and weekend breakfasts.

What marked characteristic do you find unappealing in a customer? Closed-mindedness. Come on – try it, give it a chance, it’s not going to hurt you… I bet you’ll actually like it, damnit.

What marked characteristic do you love in a customer? The complete opposite – Chef, I trust you. Make me whatever’s on your heart.

Tupperware, Rubbermaid, or Pyrex? Pyrex, seems a little more durable….. I’d take Cambro if that were an option!

Beer, wine or cocktail? Yes, please …. Ha, depends, but typically a good red with dinner and a whiskey cocktail to end the night.

Your favorite cookbook author? Michael Ruhlman. Love his stuff, great guy too.

Your favorite kitchen tool? A rubber spatula – comes in handy quite often.

Your favorite ingredient? Limes, the cool cousin to overrated lemons.

Your least favorite ingredient? Anything processed. Anything natural (that I can think of) is fair game.

chriscooking

Least favorite thing to do in a kitchen? Prep work over a short table.

Favorite types of cuisine to cook? I’m a Southern boy, so some variation of our regional cuisine – typically, with a flair.

Beef, chicken, pork or tofu? I’m not picky….. A medium rare steak sounds pretty good right now though.

Favorite vegetable? Beets. Love them, even out of the can.

Chef you most admire? Thomas Keller, been  a huge inspiration for quite a while – his approach his so humble, yet inspiring.

Food you like the most to eat? Seafood, shellfish, or a nice flaky, rich white fish.

Food you dislike the most? Processed anything, specifically, the frozen vegetarian products – I find them insulting, and I was a vegetarian for about a year myself.

How many tattoos? And if so, how many are of food? I’ve got zero, ha, I think I got into the game too late……

Tuna RecipeRECIPE: Orange Zest Tuna with Herb Citrus Orzo, Serves Dinner for 4-6

Ingredients

  • 1 pound orzo pasta
  • 2 pounds sushi grade tuna
  • 4 tbsp. extra virgin olive oil
  • 1 zucchini, sliced into quarter moons
  • ½ bunch chives thinly sliced
  • 3 tbsp. fresh tarragon, chopped
  • 3 tbsp. fresh thyme leaves, chopped
  • 5 cloves garlic, finely minced
  • 1 orange, juiced and zested
  • 1 lime, juiced and zested
  • ½ cup chicken stock
  • 1 tsp. each of salt and pepper or to taste
  • 1½ cups parmesan cheese, grated
  • ½ cup Greek yogurt

Preparation for Orzo Pasta

  • Combine orange and lime zest, chives, tarragon, thyme, garlic, salt and
  • pepper
  • Muddle or chop components to fully incorporate and rub with fish – set
  • aside, and separate into 2 equal piles
  • Meanwhile, bring 1 gallon of salted water up to a rolling boil and add
  • orzo pasta – cook for 6-8 minutes or until almost al dente and drain
  • **You want to time adding pasta with the next step
  • Slice zucchini in half lengthwise, and then each half in lengthwise again
  • (you should have 4 “sticks”)
  • Slice into ¼ inch thick pieces and sauté over medium heat in 2 tbsp. of
  • olive oil
  • Cook zucchini for 5-6 minutes and add first pile of herb mixture and cook
  • for 1-2 minutes
  • Add chicken stock, orange juice and reduce liquid in half
  • After draining orzo, add to pan and incorporate, finishing cooking process
  • Remove from heat and add Greek Yogurt and parmesan cheese

Preparation for Tuna

  • Rub fish with second pile of herb mixture, coating thoroughly and evenly
  • Heat 2 tbsp. olive oil in medium saucepan on medium-high heat
  • Add already crusted fish to pan and cook on each side for 2 minutes for
  • medium-rare
  • Serve over pasta.

– The End. Go Eat. –