Well tonight's dinner was made on a whim because one of the restaurants I work at was closed tonight at the last minute. I was craving some grilled beef for a while but, I'm not allowed to grill on the balcony at my appartment......until now. I decided to to be a rebel with a cause (I'm hungry and needed to eat after all) and decided to bring my BBQ out of retirement. It turned out beautifully! First i went to Hunington meets at the LA Farmer's Market on Fairfax and 3rd here in LA....I love these guys here. They have the best prices for high quality product...I decided to get their USDA Prime Bone-in Ribeye
Wednesday, July 15, 2009
Random Dinner Tonight
Well tonight's dinner was made on a whim because one of the restaurants I work at was closed tonight at the last minute. I was craving some grilled beef for a while but, I'm not allowed to grill on the balcony at my appartment......until now. I decided to to be a rebel with a cause (I'm hungry and needed to eat after all) and decided to bring my BBQ out of retirement. It turned out beautifully! First i went to Hunington meets at the LA Farmer's Market on Fairfax and 3rd here in LA....I love these guys here. They have the best prices for high quality product...I decided to get their USDA Prime Bone-in Ribeye
Monday, March 9, 2009
Sorry for the Absence
Monday, January 19, 2009
Thai Influenced Shellfish

2 cups Shrimp Stock (Recipe Follows later)
3/4 # Shell on Shrimp (Shelled and devained, w/ shells kept to make stock)
3/4# Bay Scallops
1# Mussels
2 Small Potatoes, Diced
1 Mango, Diced
Juice and Zest from 2 Limes
2 Cans coconut milk
2 Serrano Peppers, Finely diced
1 Lemongrass stalk, beaten with the back of a knife
1/4 Cup chopped Cilantro
1/4 Cup chopped Basil
1/8 Cup chopped Mint
1 T grated Ginger
1/4 Cup finely sliced Scallions
SHRIMP STOCK RECIPE

1/4 Stalk of Lemongrass, smashed w/ back of knife
Rind of 1/2 Blood Orange (or any small orange)
1/2 Small Onion
Shells from Shrimp for the stew
First I started by making a stock using the shells from my shrimp....... It's very simple. First saute the onion in a little butter and after they cook a bit and start to carmelize add the shrimp bodies and cook until orange. You can really get the true sweet smell of the shrimp. Then add the lemongrass and the orange rind and fill with water a 1/4 inch above the bodies. Bring to a boil then simmer and skim to get any gunk off the top. Cook until the liquid is very flavorful (about an hour). Then strain through a fine mesh sieve or chinnoise. Put back on fire and reduce until there is about a pint of liquid left....and there you go a nice flavorful stock ready in about an hour and a half.
Now for the rest of the dish. This is fun and easy to do with friends or famil cause like I did you can get them to help out a little and make them earn their dinner. first things first is you want to infuse the cooconut milk with the lemongrass, ginger, and serrano. So put bot

Thursday, January 15, 2009
Snapper and Bay Scallops W/ Rum Glaze, Polenta Cake and Jicama Salsa

So on with the recipe......
1 Whole Red Snapper, scaled and filleted then cut into 4 pieces
½ pound Bay Scallops
1 roll pre-made polenta cut into ½ inch thick disks (available at Trader Joe’s) or small batch of soft polenta
1 Recipe Rum Glaze
1 Recipe Jicama Salsa
RUM GLAZE:
1 Qt Orange Juice ½ Cup Spiced Rum (i.e. Captain Morgan)
½ Cup Brown Sugar ½ Cup Honey
¼ Cup Cider Vinegar 1 Habanero, halved
2 Cloves Garlic ½ Small Onion
1 Cinnamon Stick 4 Cloves
1 Teaspoon Ground Allspice 1 Teaspoon Nutmeg
In sauce pan add OJ and spices. Reduce until ½ cup. Strain. In other saucepan sauté’ onion and garlic until lightly brown. Add Brown Sugar and Honey, stir until dissolved. Add OJ, vinegar, half the rum and the habanero. Bring to a slight boil and simmer until syrupy consistency. Keep warm.
Jicama Salsa:
1 Medium to Large Heirloom Tomato, diced 1 Large or 2 Small Avocados, diced
½ Small Jicama, cut into thick Julienne 1 can crushed pineapple, drained and juice reserved
¼ cup Chopped Cilantro Juice of 2 Limes
Salt and Pepper to Taste
Combine tomato, avocado, cilantro, pineapple, and lime juice, splash of pineapple juice, and salt and pepper. Toss in jicama right before serving to ensure crispness.
To Serve:
Pre-heat oven to 200®. In skillet heat pat of butter in some vegetable oil. When smoking add polenta. Sauté until brown and flip. Place in oven to keep warm. If you have 2 pans sauté scallops and snapper in butter in both pans simultaneously. If not sauté the snapper skin side down until golden brown. Flip. Cook until done, around 3 minutes. Put in oven to stay warm. Then sauté scallops until brown, around 3-4 minutes. Take polenta and snapper out of oven. In shallow bowl or a rimmed plate place spoonful of sauce in center. Place polenta disk on top. Followed by snapper skin side up. Spoon glaze on top. Place scallops around base of dish. Top with salsa.
The Finished Product.......
Picture perfect dinner. If this doesn't get you laid you did something wrong!