Coffee Rub Porkloin

Simple Brine

1000g Water

30g Salt

20g Sugar

25g Soy Sauce

5g Ginger, smashed

2 sp Rosemarry

5 sp Thyme

1ea Onion

1 e Carrot

1 hd Garlic

1 tsp Black Peppercorn

- Brine the pork over night

Spice Rub

1/2 c Coffee grounds

30g Salt

30g Brown Sugar

20g Smoked Paprika

2g Cumin, ground

1g Garlic powder

- Marinate pork for 12 hours, grill to color and roast in the oven for 45 minutes at 250F

Flavors of Fall Tasting

COOL GOURMET CATERING'S FLAVORS OF FALL TASTING

This where all the cooking began, it was in Grandma Aya's kitchen. I am truly honored for having this opportunity to share my vision of food with all of our guest who joined us for the Fall Flavors Tasting. Special thanks to Grandma for always giving me the inspiration to be continue pushing myself.  Also, to the many great chefs that have each given me and my development so much with every recipe, late night advice, and responding to countless questions. This was my first tasting as a young chef, and like a painting I can really see a brush stoke throughout the menu of each of my mentors. 

Tasting of Fall Flavors

Amuse

Patatas Bravas con Chorizo

Tender Arugula with Prosciutto and Black Garlic

Frist Course

Hamachi Crudo

Yuzo Kosho Vinaigrette, Spice Pear, Compressed Diva Cucumber, Basil

Second Course

Black Eye Pea Salad

Corn Cake, Poblano Creama, Garden Herbs

Third Course

Pan Roasted Ocean Trout

Charcoal Onion Puree, Florida Shrimp Broth, Beer Braised Cabbage

Forth Course

Adobo Spiced Calabaza Soup

Fifth Course

Bacon Wrapped Pork Loin with Crispy Chicharron

Honey Crisp Apple Parsnip Puree, Cider Whiskey Jus, Onion Bacon Mustarda

Dessert

Citrus Cake

Whipped Lemongrass Anglaise, Citrus Salad, Limoncello

Home

Home

Floundering About

After just moving to Florida, my dad took me fishing. We decided to fish inshore in the bay. We drove to the Flying J, a bait shop that I have been going to since I could walk. 5 doz shrimp and we were fishing 5 minutes later. After getting many bites, pin fish small grunts, I got a big hit, after a good fight, I landed a keeper flounder. Later that night I deiced to play. A good friend and mentor of mine, Chef Erik Youngs, asked me to try one of his personal spice blends. The company name is Let's Do Gourmet, LLC and the spice is Colombian Rub. So with out going to any market, I began to create a dish using only what was in my grandmothers house and herb garden. This also gave me a chance to show my Abuela AYA, some of the things i have learned.

Colombian Rub Crusted Flounder

Cuban Salad of Avocado Tomato Cucumber,

Sweet Pickled Garden Peppers, Basil Aioli

For More Spice Information
 www.letsdogourmet.com

The Art of Pâté and Terrine "105" Country Style Pork Blood Terrine

Country Style Blood Terrine

Country Style Pork Blood Terrine 

 Makes: 1 terrine

Liver Marination:

100g Pork Livers, cleaned

900g Pork Shoulder meat, cleaned, cubed 50%

250g Fatback

15g Armagnac

15g Madeira

3g Tbsp Spice Mix

.5 gThyme

.5 g Sage

1g TCM (1 small pinch)

100g Blood, fresh

Pate de Spice

3 ea. Black Cardamon

15 grated Nutmeg

2  st. Cinnamon

9 ea. clove

2 Star Anise

1 Tbsp piment en espelette

2 tsp Coriander

1 tsp Black Pepper

Marinate all ingredients except for the blood. Allow 12 hour of marinating. Grind all the meat through a medium plate once, then take 1/3 of the mixture and grind once more. Place all the ground meat into the mixer with paddle attachment; whip until a sticky forcemeat has formed about 2-3 minutes. Fold in the blood and cook a tester. Lay belly into mold then add the first layer of forcemeat.  Pack in the remaining forcemeat and press in to fill mold. Fold over the overhang of cured belly to create a tight seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower the temperature to 75°C until 64°C internal temperature has been reached. Total cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C then Press the terrine and cool. In 3 day remove and enjoy with some spicy mustard.

Cheddar Chives Bicuits

Cheddar Cheese Chive Drop Biscuits

Makes 12

300g AP Flour

15g Baking Powder

2.5g Salt

1g Onion Powder

1g Garlic Powder

50g Butter

-Combine dry ingredients; add freezing butter, fork-in until pea size

100 g Cheddar Cheese

2 g Chives or Garlic Chives

1 g Thyme

-       Fold into dry butter mix

70g Milk

75g Cream

85g Butter Milk

-Combine with  dry to just incorporate

-With your hands or a scoop portion on to a buttered try

-Bake in a 202C for 7-12 minutes

-Butter top when they come out of the oven

- I served them for staff meal at Craigie, for breafest on a Sunday morning. That is the Fresno Strawberry Jam. SO GOOD........

Red Fresno Chili Strawberry Jam

Red Fresno Chili Strawberry Jam

600g Fresno Chilies

300g Strawberries, ruff puree

570g  Strawberries, quartered

250g Sugar

170g Honey

400g Apple cider

200g Rice wine vinegar

3g Salt

5g Coriander seeds, ground

10 cracks Fresh Black Pepper

220g Orange Juice

10g Ginger

2g Orange Zest

1 Bay Leaf

Place the chilies in the food processor and pulse until chopped small. Bring to a boil and sugar, honey, apple cider vinegar, rice wine vinegar. Add chilies and bring to a boil and reduce to a simmer. As the scum begins to develop skim it.  This will ensure the final jam is clean looking. Continue cooking until proper consistency is achieved. Then add the cut Strawberries. Cook for 5 minutes and serve.

Somking in the Summertime

This is the best time of the year to get outside. If you have a big smoker or a small one it is very simple. All you need is a protien, one tasty brine and some somke. Here is the direction: frist take the protien and decied how you want to process it. Somke whole chicken or maybe just wings. A whole chicken should brine for about 3-5 hours, chicken wings 1-2 hours, a brisket 7-10 day, filet of trout 20 minutes ect. Then remove form brine and rinse, palce on a rack and air dry over night (12 hours). Next light the coals and allow them to be well lit. make sure to bulid fire on the opposit side of where your are going to place protien. Place the protien inside and smoke until cooked. Each meat has a different finish temperture, fish 52C, pork 64, beef 58, chicken 64C. Happy somking. 

Poultry Brine

300g Salt (5%)

200g Sugar (3%)

3g Garlic powder

3g Onion powder

5,500g Water

3 bay leaf

2g Coriander

.5g Chili Flakes

5ea Cloves

SEAFOOD BRINE

40g Salt (4%)

30g Sugar (3%)

1000g Water

2g Garlic powder

2g Onion Powder

2g Lemon Juice

2ea Bay Leaf

3 sprigs Thyme

5 sprig Parsley

2g Fennel Seed

1g All Spice

Meat Brine

1000g Water

80g Salt (8%)

26g Brown Sugar (2.6%)

20g TCM

1 clove Garlic

2g Garlic Powder

2g Onion Powder

1 sprig Rosemary

3g Mustard seed

3g Coriander seed

2g Fennel seed

Roasted Pepper Habanero Hot Sauce

As I was walking thourgh the market today, red was the color that caught my eye. It was the  beautiful red habaneros, I knew I had to make something. I decided to make hot sauce. I also found great big red bell peppers, the perfect base for the sauce. This sauce is quite hot and yummy.  This is the  kinda of sauce that goes along way, good gift that can be used for soups and stew.

Roasted Pepper Habanero Hot Sauce

1# Red Habaneros

10# Red Bell Peppers, roasted

5# Vidalia Onion, lg dice

20 cloves Garlic

1qt Cider Vinager

1qt White Vinager

1qt Water

8oz Honey

3oz Coriander Seeds

Simmer until tender, puree and enjoy.

Salamanca Spain "Home of the Pata Negra"

Embutidos are as important to Spain’s food culture as cream and butter are to France. All over Spain different types of embutidos are produces, but for me the best and most celebrated are in the regions where the Black Iberian pig in grow. The Iberian breed, also know as Pata Nerga, is one of the world’s top breed for size, conformation, and most important is flavor. Iberian pigs are grown in the south and southwestern parts of spain. In the Iberian world the top breeder,  allow their pig to feed in open fields, where the terrane is sloped for exercises. To make the animal move around so food at top of hill and water at bottom. Also, these priced animals can have an “up-grade”, during the seasons, these Iberian hogs feast on acorns. This now changes the market name to Iberico Bellota, normally for two seasons.