The folklore that follows the Oyster is a very simple one – A man picks up a yawning Oyster, thinking it was a rock. The Oyster clamps down on his finger to close its shell. The man sucks on his finger to relieve the pain and tastes the Oyster liquor. He opens the Oyster to find that it is an edible muscle. This was the beginning of the history of the Oyster and goes back centuries. It was popular with Kings and Queens, often kept on Ice and moved over great distances to be presented to royalty. On ice still remains the most popular way to serve Oysters. The history of the Oyster has truly a rag to riches storyline, as in the 1800′s it became a definition of class. The higher society would indulge in Champaign and Oysters, while the lower class would drink Beer with Oysters.

     In the 21st Century we are very fortunate to have Oysters flown, shipped or delivered to our back door of any restaurant in North America, twelve months out of the year. In purchasing your Oysters please keep in mind the location of where your Oysters came from. As there is a big difference in Warm water Oysters compared to Cold water Oysters. Also do not be afraid to ask your salesperson, to taste one. If you are going to purchase any amount, suppliers should have confidence in their product to have you taste one. Do not be afraid to ask. After purchasing, be sure to wash the remaining sand and dirt off the outside of your Oysters. Also please purchase an Oyster knife and use a towel when opening your Oysters.

The recipe I am going to offer this month is also rich in history. As Oyster Rockefeller originated in New Orleans in 1899. There are many variations, I am simply going to give you mine.

Oysters Rockefeller

Yields 36 Each

 Ingredients:

• 36 each – smaller Oysters
• 4 Ounces – Watercress
• 2 Ounces – Shallots
• 5 Ounces - Panko Breadcrumbs
• 3 Ounces – Unsalted Butter
•  2 Ounces – Applewood Smoked Bacon
• 1 Ounce – Parmesan Cheese
• 3 Ounces – Spinach

Method:

1. Shuck Oysters and save Oyster “Liquor”. Put the Oyster back into the shell.
2. Bake Applewood smoked Bacon in 400 degree oven for 15 minutes. Chop roughly and set aside.
3. Sweat Shallot in 1 Oz. of Butter. Add Watercress and Spinach until lightly wilted, season with Salt and Pepper. Remove from heat and Puree.
4. Melt the rest of your Butter and combine with Panko Breadcrumbs and Parmesan Cheese and mix well.
5. Place 3-4 pieces of chopped Bacon on top of each Oyster.
6. Lightly place your Panko Breadcrumb, Parmesan mixture on top of the Oysters.
7. Bake in a 400 degree oven for 5-6 minutes, or until golden brown.
8. Remove from oven and sauce immediately your Watercress puree.
9. Place on a plate and garnish with Lemon and Red or Green Tabasco.  Serve immediately!

The simple freshness supplied by all Oysters is something that everyone should try at least once! Although the texture is not for everyone, keep your intial tasting fresh and simple – ENJOY!

     The options for Veal have also grown over the years, today there are three different options for you when you speak to your local Butcher:

1. Milk Fed – These Cows are on a Milk diet or a Milk supplement, there meat is creamy Pink with a Velvety appearance. This is very popular with Chefs in restaurants, as it is easy to cook with and is appealing to the eye.
2. Grain Fed – Raised on Grain, Hay or other solid foods. The meat is generally darker in color and is more expensive.
3. Free Range – The way everyone wants baby Cows to be grown, wandering free in the pasture with no Hormones or Anti-biotics. The meat is a rich Pink color, and usually is lower in fat content.

     In European countries such as Italy, Germany and France, Veal is a staple. In using Veal, Germany has pounded out the Cutlet into Wiener Schnitzel for centuries. In North America we use Veal in a very popular American-Italian dish – Veal Parmesan. As a Chef, I use the Veal Shank to make Osso Bucco, one of my favorite dishes during the Winter months.

However this month I am going to give you a recipe for Veal Scallopini, a favorite of mine during the Fall months. You can use the Cutlet, however I recommend using the Tenderloin. It is the best cut of meat and will give you the best results.

Veal Scallopini – Makes 6 portions

Ingredients:

• Veal Tenderloin – 1 Each
• Eggs – 3 each
• All Purpose Flour – 1 Cup
• Panko Bread Crumbs – 2 Cups
• Butter – 4 Tablespoons
• Extra Virgin Olive Oil – 3 Tablespoons

Method:

1. Thinly slice Veal evenly, season with Salt and Pepper.
2. Beat your eggs and set aside, place your Flour and Panko Breadcrumbs into separate bowls and set aside.
3. Place 1 slice of Veal in the Flour and pat off the excess, put into the Egg mixture and let excess drip off and set into Panko and gently press Panko into Veal on both sides. Set aside on a plate and repeat with remaining Veal.
4. In a Saute pan over medium heat, add Butter and Oil. When Butter is melted add your Veal. Cook for 30 seconds or until golden brown and turn it over. Cook for 15 -20 seconds or until golden brown, remove and put on a paper towel. Repeat cooking procedure, do not stack Scallopini.
5. Lightly season with Salt and serve immediately.

As with all protein’s, please look for the freshest, never frozen Veal that is Hormone/Anit-biotic Free. Eat Fresh and Enjoy!

     When I came back to North America and attended the Culinary Institute of America. In the school there are several restaurants, I found myself in the Italian inspired Ristorante Caterina de’ Medici learning more about Italian cuisine. I volunteered for the dessert station, where I was asked to create the dessert list for the restaurant. I knew exactly the menu I wanted to create, which included Classic Panna Cotta. I was going to master this classic and over the 3 week period the Panna Cotta’s flew out of the Caterina kitchen. It was a huge success and it was one of the most important lessons I learned at Culinary School – perfecting Panna Cotta!

     This classic Italian dessert originates from the Piedmont region of Northern Italy. It is traditionally made with Milk, Cream, Sugar, Vanilla and Gelatin. When Panna Cotta was introduced the Italians at that time did not have Gelatin. The Pastry Chef would boil Fish bones and reduce the stock to a Gelatin state. I am sure that the taste and the smell of the Fish Gelatin was not as appealing as the Panna Cotta I had in 1999. In Northern Italy Panna Cotta was traditionally served with Fruit or Hazelnuts.

Below is listed the recipe that I made at  Ristorante Caterina de’ Medici, this recipe makes 19-4 ouce portions.

Ingredients:

• Milk                           30 ounces
• Gelatin Sheets       5 each
• Water                        2 Cups
• Heavy Cream         1 Quart
• Sugar                         12 ounces
• Salt                             1/4 teaspoon
• Vanilla Beans         2 each

Method:

1. Bloom the Gelatin in hot Water for 10-15 minutes.
2. Prepare molds with a non-stick spray and set aside.
3. Combine Heavy Cream, Milk, Sugar, Vanilla Beans, and Salt in a Heavy Duty Sauce pan. Bring mixture to a simmer. Remove from heat.
4. Remove Gelatin from water and squeeze out excess water. Add Gelatin to cooling Heavy Cream mixture.
5. Remove Vanilla Beans and evenly divide your Panna Cotta mixture into prepared molds.
6. Cover with plastic wrap and refridgerate for 12 hours.
7. Flip Panna Cotta in mold on to plate and lightly tap out your Panna Cotta, serve with Fresh Fruit.

Please keep in mind that you can add a wide variety of ingredients to your Panna Cotta mixture to make it yours. I encourage you to experiment with the wide variety of options. This dessert is ideal for a warm Spring/Summer night to finish off a great dinner -

Eat Fresh and Enjoy!

     A little bit of history behind the topic of this months blog – Sweet Basil, The King of Herbs! The plant originates from India and it has now many hybrids such as Thai, Lemon, Purple and Cinnamon. The Sweet Basil plant grows between 30 – 130 cm tall. It will flower, the plant will produce small Black seeds within the flower. These are often saved and re-planted the following year. Picking the leaves helps promote growth. The plant will re-create pairs of leaves next to the top of the plant where the leaves are picked.

     The option of combining both Sweet Basil and Purple Basil on the same plate give not only a great visual, appealing plate but a fresh aromatic plate. Basil has even been seen in Ice Cream! It is versatile on all different levels of the culinary playing field. As with other fresh Herbs the flavor of Basil disappears as it is cooked. It is best used as a finishing garnish, pureed or simply added whole.

     Which leads me into a recipe that is used year round and even in the cold winter months, it will remind you of the fresh flavors of summer.

Classic Basil Pesto

                                        Ingredients

                                       2 Ounces - Fresh Basil, leaves only

2 Ounces – Parmesan Cheese

3 Each – Garlic Cloves

1&1/2 ounces – Toasted Pine Nuts

2-4 ounces – Olive Oil

Salt and Pepper

Method:

1) Add all ingredients – except the Olive oil, into a blender and puree.

2) Slowly drizzle the Olive Oil into the top of the Blender.

3) Taste and adjust as needed.

     The idea behind this simple recipe is that you can adjust it to taste as strong with Garlic as you would like. Some people like the nutty flavor from the Toasted Pine Nuts or the Saltiness from the Parmesan. Either way the best kept secret I can give you, freeze the Blender before you start the process. It will keep the Pesto from separating – the oil from the puree. Eat Fresh and Enjoy!

     The Cherry Tree has been gaining popularity as more and more chefs are using the entire tree. The wood is now being used to flavor meats and several other proteins. Although, I don’t think that this Stone Fruit needs much help in the popularity department. Know as a “Super Fruit”, Cherries carry the highest levels of disease fighting anti-oxidents, when it is compared to other fruits. The Cherry is high in Beta Carotene, Vitamin C, Potassium, Magnesium and Iron. A study out of the University of Michigan states that Cherries carry many Heart helpful benefits.

     The general rule of thumb when buying Cherries is to look for Cherries that have the stems connected and look healthy. That means no cuts, bruises or dry stems. The Cherry with a stem has a longer shelf life than a Cherry that is without.

The recipe I am going to provide this month is a spring Salad with fresh Cherries. In most Salads Cherries are usually used dried. However with Cherries as fresh as they are here in Canada in these summer months, they can be added to this Salad pitted and halved.

“Panzanella” Salad with Arugula, Toasted Walnuts, Organic Yellow Beets, Cherries and Goat Cheese

Serves 8 people

Ingredients:

• 2 Each                  Day Old Baguette’s
• 8 oz.                      Extra Virgin Olive Oil
• 2 oz.                      Sherry Vinegar
• 1 pound               Cleaned Arugula
• 4 oz.                      Toasted Walnuts – Chopped
• 1 tsp.                     Dijon Mustard
• 6 oz.                      Cherries – Halved and Pitted
• 8 oz.                      Yellow Beets – cut into fourths
• 6 oz.                      Goat Cheese
• 1 oz.                      Shallot

Method:

1. Preheat oven to 350 degrees.
2. Large Dice Baguette’s and toss with 4 oz. of Extra Virgin Olive Oil, Salt and Pepper. Bake in Preheated oven for 20 minutes or until golden Brown.
3. In a small mixing bowl add – Small dice Shallot, Dijon, Sherry Vinegar and slowly whisk in the rest of your Extra Virgin Olive Oil.
4. In a separate mixing bowl add your  Toasted Baguette cubes, Cherries, Arugula, Chopped Toasted Walnuts and lightly drizzle with your Sherry Vinaigrette, season with salt and pepper. Add only a little at a time and mix well. Do not add too much of the Viniagrette the Arugula!
5. Place your dressed Salad mixture around your plate. Crumble Goat Cheese, over the top. Place Beets in the Arugula/Walnut mixing bowl and lightly dress with more Sherry Vinaigrette. Place around the side of your Salad plate.

  The salad recipe given here is all about Spring. Please use the freshest of ingerdients and Enjoy!

      This popular treat comes from the belly of the Pig. The combination of the fat content and the meat from the Pig makes a perfect balance for a variety of combinations. As Bacon in one form or another seems to go with a variety of proteins, from Fish to Rabbit. In New York City we would wrap Rabbit Thighs with smoked Bacon and it would sell out every week!  A whole Pig roast is a tradition carried out in several countries with various ways of cooking. But one thing is very similar – the entire Pig is enjoyed, as there is rarely any waste.

     The recipe I am providing this month has been enjoyed for years. It could even be called a classic.

Bacon wrapped Scallops

     Ingredients:

• 12 Jumbo Scallops
• 12 freshly sliced pieces of Slab Bacon
• 2 Tbs. Butter
• Salt and Pepper

Method:

1. Preheat oven to 400 degrees
2. Layout your slab Bacon on a sheet tray, cook for 9 minutes and remove and cool
3. Clean your Scallops
4. Season Scallops with Salt and Pepper
5. Lay Bacon flat on your cutting board and roll your scallops around with the Bacon one and a half times
6. Put a toothpick through both sides securing the scallop inside the Par – cooked Bacon
7. In a saute Pan over medium high heat, add your Butter. Once the Butter is melted add your Scallops.
8. Cook for 2 minutes on one side, flip the Scallops and place them in the oven for 4 minutes.
9. Remove and place on a paper towel to remove any access grease.
10. Serve immediately! 

     The idea and thought behind every piece of Bacon goes to a true Bacon connoisseur – Chris Rivers Sr. We previously worked together and at least once a week he would ask for a Bacon Sandwich. I will not forget the smile that would come across his face as I passed him the plate. This is for me, the true Joy of Cooking. – ENJOY!

     These Hot Peppers are traditionally found in the Caribbean and Caribbean cuisine. In the majority of these recipes that you will find Scotch Bonnets, it is usually added as a puree. So you can control the amount of heat you are adding to each dish or marinade. In preparing the Scotch Bonnet puree, please put gloves on your hands. To reduce the heat and enjoy the true flavor of these Peppers, remove the seeds and the membrane.

     The idea of serving a spicy Jerk Chicken,or any kind of spicy Chicken dish, it’s all about the marinade.  As similar to what a dry rub does to Ribs, is a marinade. As it sinks into the meat and adds the flavors you have added. Weather it’s thru Fresh Herbs or a Pepper puree, the spiciness of your food will come thru.

     This recipe is very simple and creates some of the best Hot Wings you will ever try! Please remember these wings are HOT!

Scotch Bonnet Wings

Ingredients:

• 12 Each                        Fresh Chicken Wings
• 2 Tablespoons          Olive Oil
• 3 Each                           Scotch Bonnet Peppers – Cleaned and pureed
• 2 Bunches                    Fresh Thyme – Cleaned
• 1 Tablespoon              Fresh Cilantro – Chopped
• 1 Tablespoon              Lemon Zest – Chopped

Method:

1. In a mixing bowl add all the ingredients and coat the Wings evenly.
2. Cover and refrigerate overnight.
3. Preheat oven to 350 degrees.
4. On a sheettray lay out wings and season both sides with Salt and Pepper.
5. Cover with Foil and Bake for 45 minutes.
6. Unwrap the edges of your sheetray and allow 2-3 hours to cool.
7. On a hot Grill – 400 degrees, add your wings and allow 2 minutes on each side. Brush with more Pepper Puree or sauce of your choice.
8. Serve immediately with Creamy Parmesan Dressing and chilled vegetables. 

As you noticed these wings are not fried, the meat is moist and carries more flavor! Eat Healthy and ENJOY!

  The Waffle began as an idea that evolved from Wafers. The two heated metal plates that were held together by a hing was first brought about by the Greek. After it was served as street food by the French peasants in 1270, as it is now still served by street vendors in Hong Kong.  The North Americans have Thomas Jefferson to thank for bringing a French Waffle maker to the U.S. He used to throw “Waffle Parties” when he was in the White House as the third President of the U.S.

     In traveling the Waffle world you will find some small differences, as the Americans use a leavening agent to create a fluffy, thick Waffle that can withstand a variety of toppings. The most popular being Butter and Syrup, however alternative toppings such as fruit, chocolate, honey, ice cream and fried Chicken. In the U.S. a restaurant called Roscoe’s got so famous for serving Fried Chicken with Waffles that became the name of the restaurant. As there sign is seen here, this restaurant has become a popular restaurant chain with 5 locations in California alone. The idea of putting savory with sweet is the driving force behind the affordable dining option in the United States. As it originated in Harlem, New York.

     The Belgian Waffle is a little thinner and more dense. It also is cooked in a rectangular cast iron griddle. In the Scandinavian countries you will find that Waffles are cooking in a heart shape. As mentioned before the street vendors in Hong Kong, offer thinner Waffles that are folded when served. It all depends where you are in the world, as Waffles are enjoyed worldwide.

     In Canada we make our Waffles with a levaner as in the U.S. The variety of toppings depend on the season, as Fresh Fruits have a shorter growing season in Canada. For the recipe offered below is a regular in my house, as my square Waffle maker gets a solid workout year round.

Chocolate Chip Waffles with Real Canadian Maple Syrup

Ingredients:

• 2 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 2 Tablespoons White Sugar
• 1 Teaspoon Salt
• 4 Eggs – Separated
• 12 Ounces of 2% Milk
• 6 Ounces Butter – Melted and Cooled
• 2 drops Vanilla Extract

     Method:

1. In one bowl sift and add all the dry ingredients.
2. In 2 separate bowls, separate the eggs from the yolks. Beat the Whites to stif peaks.
3. To the Yolks add the Milk, Butter and Vanilla.
4. Add the Dry ingredients to Yolk mixture and mix well, no lumps.
5. Fold in the beaten Egg Whites.

The batter will remain fresh for three days. If you have the opportunity please enjoy these Chocolate Chip Waffles with Real Canadian Maple syrup, as the quality is some of the best in the world – Enjoy!

When you purchase smoked Fish from the store, you are at the mercy of the producer. The flavors added, the variety of Fish, the Wood used to smoke with, is all up to someone else. The flavors in the Fish truly come from two things: 1) The Brine. A Brine is a step in Smoking that allows moisture to absorb into the Fish. You can add several different spices to tweak the final flavor of your Fish. The basic Brine listed below works for all Fish, please feel free to adjust on your own.

Fish Brine

• 2 Gallons – Water
• 2 1/2 Pounds - Salt
• 8 ounces – Brown Sugar
• 1/2 Cup – Honey
• 1 Bunch Parlsey

Method:

• 1)  Bring everything, but the Parsley to a boil. Strain and add your Parsley. Allow 1 hour to cool in a cooler.
• 2) Once the Brine is cooled off,  add your Fish. Submerge your Fish completely under the Brine and cover with plastic wrap to ensure the Fish is submerged.

Once you have your Fish in the Brine, place it in the cooler overnight. The Fish will absorb the moisture and the flavors you have put into your Brine. The next day, remove your Fish, blot it dry and put on a slotted resting rack. Place the slotted resting rack with your Fish where there is circulating air. Allow to rest for 2-3 hours to dry. It is now time to prepare your smoker. Choose the wood chips and warm the smoker. Hot smoke the fish on the resting racks @ 215 degrees for about 2 hours.

I do have to warn you, step back when opening your smoker, you will get a big cloud blown right at you when you open the lid or the door. The Fish must cool completely before serving. The smoked Fish will be good, wrapped in the Refrigerator for up to two weeks.

In this recipe I have used Trout, only because you can go anywhere and get Smoked Salmon. However this recipe works on any fatty Fish, such as Trout or Salmon. Be Creative! A great Chef once told me about my creativity - ”Everybody thinks in the box. The great Chefs think outside the box. Think outside of the box!”

Please keep in mind that your Fish should be de-boned and filleted before Smoking.

The idea of smoking your Fish, is not only fun, it gives you full bragging rights to fellow BBQ “experts” – ENJOY!

     The Beef Short Rib, when Braised the right way is one of the best meats you will taste. I highly recommend that you ask your local Butcher for Grass – Fed,  Hormone – Free. It’s a healthy Cow that produces healthier meat. As with all Beef Short Ribs you have to trim them.  The top of the Rib or the Cap should be trimmed. The option of Bone – In or Bone – Out is your choice.

     When you are braising, it is important to add ingredients that will add layers of flavor. This begins with Mirepoix – Onions, Carrots and Celery. This is the traditional base for building those layers of flavor. Another layer to build on, is created with Wine. The acid in the Wine also aides in tenderizing the meat. In the recipe listed below, Red Wine is listed in the title, as it is a major component.

Jordan Red Wine Braised Short Ribs

• 5# – Hormone – Free, Grass Fed Short Ribs
• 3 Each Onions
• 1 Carrot – Peeled
• 1 Celery Stalk
• 2 Cloves of Garlic
• 3 Tablespoon’s of Tomato Paste
• 2 Quarts Beef Stock
• 1 Bottle Jordan Cabernet Sauvignon
• 5 Sprigs of Fresh Thyme
• 2 each Bay Leaves

Method: 

1. Clean the “Fat Cap” off the Short Ribs, as pictured.
2. Season Short Ribs heavily with Salt and Pepper.
3. Sear on all sides in a hot Saute Pan with Olive oil.
4. Remove Short Ribs from pan and add Mirepoix & Garlic, Lightly Brown.
5. Add Short Ribs, and Tomato Paste. Mix well.
6. Add Jordan Red Wine and cook off alcohol.
7. Add Beef Base and bring to a simmer. Add Fresh Herbs and Bay Leaves.
8. Cover and let simmer for 2-3 hours.
9. “The Toothpick Test” When you can insert a toothpick into the thickest part of the Short Rib and remove without resistance, the Short Ribs are finished.
10. Strain and reduce the Braising Liquid – this will act as your sauce!

 The ideal way to enjoy a nicely Braised Short Rib is with Polenta, it is a rich, stick to you bones meal that will keep you warm on a cold winter evening – Enjoy!