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Monthly Archives: April 2011

Baby Octopus Salad

BOIL Octopus in water to soften approx. 1 hour…

CUT each in halves…

SAUTÉE in pan with olive oil, salt, pepper, and garlic…

ADD cherry tomatoes (halved) and fresh basil…

FINISH with drizzle of olive oil and lemon juice…

-Benson

 
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Posted by on April 27, 2011 in Chef Blau, Home Cooking

 

Grape infused Vodka Martini

Grape Infused Vodka
Simple and beautiful

I tried many different vodkas for my cocktails and for my infusion experiments and I would say the the BEST vodka for your buck is Smirnoff Triple Distilled. Relatively cheap (<$20 a handle at Costco), you can find it at any store that his liquor, and tastes great! Don’t recommend Sky unless you like the ‘bite’ aftertaste of vodka. Yeah, occasionally you can treat yourself to the nicer Vodkas (Goose, Belvedere, etc.) and yea you’ll look hella ballin busting out the expensive bottles, but unless you’re just taking shots from the bottle, you’re going to mask most of the alcohol you’re spending big bucks on anyway. Don’t be stupid, stick with Smirnoff.

Experimented with asian grapes that I bought at 99 Ranch. Recommend these asian grapes – they were sweet, bursting with juice, and especially because it was a looot easier to remove the skin. For grape infusions, you want to remove the skin unless you want it bitter.

Infusion for a week gave it a wonderful grape scent and sweetness. Barely tasted the bite from the vodka by itself. Lots of the vodka gets soaked into the fruit, so give it a good squeeze before you toss the fruit (yeah, you don’t want to eat these.. you can try and you’ll know why)

Grape Infused Vodka + splash Sweet & Sour + lime juice + optional splash club soda + grape garnish.
Shaken and strained into martini glass. Enjoy!

-Snak

 
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Posted by on April 26, 2011 in Chef Snak, Everything Alcohol

 

Steak de Boeuf aux Champignons

COOK steak in saucepan approx. 4 minutes per side and set aside…

DEGLAZE pan with whiskey (scotch works best) and add chopped garlic + mushrooms + slurry (mix of 3/4 cup of beef stock with 1 tbsp of corn starch)…

REDUCE by one half…

SERVE on bed of roasted asparagus and top with lemon zest

Note: The same sauce can also be used with Venison… serve on a bed of arugula as the pepperiness of the arugula goes very well with the gaminess of the meat…

-Benson

 
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Posted by on April 21, 2011 in Chef Blau, Home Cooking

 

Chinese Breakfast

Scallion Pancakes made from scratch with a green bean omelette

-Benson

 
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Posted by on April 20, 2011 in Chef Blau, Home Cooking

 

Pollo al Ajillo

SEAR drumsticks in pan for approx. 8 minutes with 6 cloves of crushed garlic…

REMOVE drumsticks and discard garlic…

SAUTÉE 2 cloves of chopped garlic with crushed red pepper and olive oil…

DEGLAZE pan with 1/2 cup of chicken stock…

POUR on top of chicken…

BAKE in 400 degree oven for 20-30 minutes…

SERVE on sautéed haricot vert…

-Benson

 
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Posted by on April 20, 2011 in Chef Blau, Home Cooking

 

Slow Cooked Tri-tip

Tri-tip slow cooked with apple juice, Beer and BBQ sauce in the crockpot.

Topped with some Onions MmMmmm

Meat breaks apart with a fork, excellent pairing with some Mac&Cheese

-Snak


 
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Posted by on April 17, 2011 in Chef Snak, Home Cooking

 

Ribeye Steak

MEAT: Ribeye (room temperature for at least 30 min.)

SEASONING: Salt + Toasted Peppercorn + Thyme + Lemon

TOAST black peppercorns in skillet

GRIND or POUND

SEASON with lemon juice and toasted peppercorn

GRILL 3 minutes each side, flipping direction every 1.5 minutes for grill marks

WAIT 30 min. or until meat is cool to touch

SEASON with salt and chopped thyme

TOP with slice of butter

BAKE in 375 degree oven for 7-8 minutes (medium rare)

REST meat for 5 minutes before serving

-Benson

 
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Posted by on April 14, 2011 in Chef Blau, Home Cooking