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Thursday, June 23, 2016

NEW FOOD TRUCK & OUTDOOR BAR VENUE IN Mission Bay, San Francisco, CA!

Dear San Francisco Foodie & Fun Lovers!

Last week a new Food Truck venue just opened 2 Blocks from my office!  Just in time for summer.

It's really cool!
You can even rent these fire pits and they do Smore's!
They have Sangria & Beer!  This is very close to the Ball Park too!
Creative Coffee cafes!
Fire pit with swings!
Clever logo.
Eat on a double-decker bus!
Lots of space!
New food trucks everyday!



A great spot for lunch and dinner.
They rent out the whole space for special events!

All kinds of yummy selections!
I had the Korean Tacos!  YUM!
WORKING IN SAN FRANCISCO ROCKS MORE EVERYDAY!

Come check it out!

For event planning and contact info:

Thursday, March 24, 2016

Holiday Ham with Black Cherry Bourbon Jalapeño Glaze


This is what I’m making this Easter Eve dinner up with my pals at Scollan Ranch for this Easter weekend.  We will hopefully have enough ham leftovers to make something else for the, “Easter Beer Hunt” on Sunday with Sacramento Cacophony Society.   
 
New photos of this ham and Easter fun coming soon!
INGREDIENTS: 
1 can of coca cola
1 cup dark brown sugar
1 can of sliced pineapple
2 large Jalapeño peppers
1 jar of cherry preserves
1 big beautiful ham
½ teaspoon allspice
Salt & pepper to taste
1 cup Bourbon
Toothpicks 

COOKING MUSIC SELECTION: Bad Bunny (Heavy Metal Easter Bunny) Radioactive Chicken Heads 

PREPARATION:
In a saucepan over a low flame, blend syrup from can of pineapple, zest and juice the lemons, brown sugar, cherry cider, ½ the jar of cherry preserves, cola, and bourbon until it thickens a little and becomes a beautiful black cherry glaze.

Place the ham in a large roasting pan.  Score the ham and pour the syrup over it. Sprinkle with allspice and salt & pepper.  Slice the jalapeño peppers to make small rings. Remove the seeds. Take each pineapple ring, a pepper ring and a black cherry and place them all over the ham with the pepper and cherry in the middle.  Secure them with a toothpick all over the ham.

Insert a meat thermometer in the fleshiest part of the ham and roast uncovered at 300 degrees F until the internal temperature reaches 150 degrees F, basting with the drippings about every 20 minutes.

Remove the cooked pineapples, cherries & jalepeno peppers and mince. Pour pan juices into a saucepan, add the minced goodness and bring to a boil, then low simmer for 5 mins. Add the remaining thawed cherries and the other ½ of the cherry preserves and simmer for 10 minutes and reduce to a wicked yummy sauce. Carve ham into slices and serve with cherry sauce on the side.


Have a wonderful Easter holiday!

Wednesday, March 2, 2016

Luscious Lobster Pot Pie

There is an amazing New England Lobster Company not too far from my new digs near San Francisco.  Here is something I made recently that was a huge hit!  It’s really fun to make these in mini ceramic or enameled cocotte dishes and serve them as individual portions.

Beautiful Lobster Pot Pie with flaky Puff Pastry

INGREDIENTS: 
1½ cups minced sweet onion
1 teaspoon spoon dill
½ teaspoon minced garlic
¼ pound butter
½ cup all-purpose flour
2 cups fish stock or Lobster base
3 tablespoons Sherry
1½ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
¼ cup fresh grated Parmesan cheese
¾ pound cooked fresh lobster meat
1 cup frozen baby peas
½ cup of sliced fresh mushrooms
½ cup minced flat-leaf parsley
Fresh grated Nutmeg to taste
COOKING MUSIC SELECTION: The Lobster Song

PREPARATION:
Sauté the onions, garlic, mushrooms and dill with the butter in a large sauté pan on medium heat until the onions are translucent. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, sherry, salt, and pepper and simmer to reduce for 10 more minutes. Add the heavy cream.  Preheat the oven to 375 degrees F., cut the lobster meat into medium-sized bites. Place the lobster, frozen peas, mushrooms, and parsley in a bowl. Pour the sauce over the mixture and set aside.

Let the frozen puff pastry dough thaw until it’s easy to unfold. Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill it with the lobster mixture, then top with the grated cheese and then the second crust. Crimp the crusts together and brush with the egg wash. Make some slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.  OH SO GOOD!

Monday, February 8, 2016

Incredible Creole Fried Chicken



It's almost Mardi Gras 2016!  Are you looking for something to make for FAT TUESDAY? 

Here is a simple recipe that is unbelievably great that everyone will love.  Something magical happens with the milk and eggs in this recipe that gives this chicken the most crunchy yet moist delicious combination.  

I hope you enjoy this one, ANYTIME OF YEAR!

Creole Fried Chicken Love!
INGREDIENTS: 
1 teaspoon salt
1 teaspoon granulated garlic
½ teaspoon pepper
½ teaspoon Cayenne pepper
1 ½ teaspoons Zatarain's Creole Seasoning
2 cups all-purpose flour
1 large chicken cut up
2 cups peanut oil
2 cups Lard (Pig Fat ~ Flavor Country)
2 eggs
3 teaspoons Louisiana Crystal hot sauce 
1 can evaporated milk

COOKING MUSIC SELECTION: Hot 8 Brass Band - We Are One

PREPARATION:
In a large bowl add the eggs, hot sauce, the garlic salt and black and Cayenne pepper and evaporated milk and mix together well. Add the cut up chicken and get it all wet, cover it well and let it marinate overnight in the fridge.  

Heat oil to 350 degrees in a large cast iron dutch oven or skillet.  In a large Ziploc bag, combine the flour, Creole seasoning. Then take one piece of chicken at a time and dredge in the dry ingredients in the Ziploc bag, shake it up and coat them each well and get them right into the oil stat!

Fry chicken, turning all around until brown on all sides. Cook until the internal temperature reads 165 degrees. Crunchy, not too spicy - AMAZINGLY GOOD FRIED CHICKEN!