Tuesday, October 20, 2009

The Legendary Rum of St. Croix

Last night I attended an exclusive dinner put on by Cruzan Rum to kick off their new advertising pitch "The Legendary Rum of St. Croix." Of the 25 in attendance were some of the best and brightest in Seattle's bar scene. Needless to say I felt a little out of place, but that didn't stop me from enjoying six couses of tropical seafood dishes accompanied by seven delicious rum-based cocktails. The lighting was too dim for good photos, but hopefully seeing some of my favorites from the menu will serve to evoke a little jealousy.

Tandoori Coconut Prawns - Tandoori marinated, coconut crusted white prawns served with tropical fruit chutney and rum plum sauce.
Paired with Single Barrel Cider.

Crispy Pan Fried Hawaiian Snapper - Opakapaka marinated in light rum and pan seared served with quinoa cakes, citrus salad and rum infused passion fruit-coconut sauce.
Paired with a Hemingway Daquiri.

Rum Battered Fried Banana - Banana battered with rum-ginger ale tempura and fried. Served with rum caramel sauce and ginger bread ice cream.
Paired with Bananas Foster in a Glass. 

Of all the cocktails the one that stood out the most to me was the Single-Barrel Cider. The combination of ingredients would also work well if served hot, and the good people at Cruzan were kind enough to provide me the recipe.

Single Barrel Cider
1 1/2 oz. Cruzan Single Barrel
3/4 oz. Fresh Lemon Juice
1 oz. Simple Syrup
2 oz. Apple Cider (Fresh, cloudy kind)
Freshly grate Cinnamon on top.

Sunday, October 18, 2009

Rain Hat

It rained all week, then all day Saturday. Finally, it gave us a break on Sunday. When the weather gets like this I always find myself craving a cozy bar and some warm food. That's how I ended up at Hattie's Hat on Friday. A self-proclaimed "dive bar" this place has been in Ballard since the dawn of time. The bar itself is four-times my senior, and the food and decor would definitely be considered "classic", but sometimes it has exactly what I need; Chicken-fried Chicken with Mashed Potatoes and Spinach Casserole, a Pabst, and a Wild Turkey on the rocks. It was just the trick to keep me warm on my walk home in the rain. It hit the spot so well, in fact, that I decided to reconstruct it here as something a little more updated, while still retaining its classic charm. This dish can be easily made for 1-2 people or multiplied to serve more, and is much faster to prepare than the original.


Pan-Fried Pork Chop with Spinach and Crushed Potatoes

Here I used boneless pork chops instead of chicken breast, and only dusted dusted them with flour rather that full-on breading them. The spinach I used was from the farmer's market and was large enought that it had to be cut up, but generally when using store-bought this wont be necessary. Finally, while I've seen the technique before, this is the first time I've prepared potatoes this way. The result is crispy and flavorful, not unlike homefries or hashbrowns.

Crushed Potatoes 
  • 1 small bag baby potatoes, golfball sized
  • 2 Tbsp butter
  • salt and pepper to taste 
Pork Chops 
  • 1 Tbsp Canola oil
  • 2 thin cut boneless pork chops 
  • salt and pepper 
  • 3 Tbsp all-purpose flour 
  • Parmigiano-Reggiano (for garnish)
Sauteed Spinach 
  • 1 small onion, julienned 
  • 2 tsp Dijon mustard 
  • 1/4 cup buttermilk 
  • 1 bunch (or bag) spinach 
  • Salt and pepper to taste 
Place the potatoes in a large saucepan. Add salt generously and cover with water. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily, aproximately 10 minutes. Drain the potatoes and refrigerate.



Heat canola oil in a large pan over medium-high heat. Measure flour into a shallow dish. Season each pork chop with salt and pepper then lightly coat with flour. Place chops into preheated pan and cook 2-3 minutes per side. When both sides are nicely browned remove chops from pan and cover with foil to keep warm. Return pan to heat and add butter.


At this point the potatoes should be cool enough to handle. On a cutting board gently crush each potato with the bottom of a glass, season liberally and set each gently into the pan. Cook two minutes per side, remove from pan, and add the onions. Allow these to brown and soften, 3 minutes, then stir in mustard and buttermilk. Add spinach and toss to wilt. Portion spinach onto plates, top with crushed potatoes and pork chop, and garnish with large shavings of Parmigiano-Reggiano.

Walking Between Raindrops

Alright Seattle, it's time. Pack up those Tevas and strap on your Dr. Martens. Then, if you haven't already, go ahead and put that barbeque back in the garage; you won't be needing it for awhile. Once that's done take a look at the pictures I took this weekend and try to think of something nice to say about fall.



Sunday, October 11, 2009

Berry Bonds

Berries are one of my favorite end-of-the-season ingredients. Growing up, it was always around this time of year that my mother would make us cobbler using fresh picked blackberries from our driveway. I've never even tried to make her recipe myself; it just wouldn't be the same. Nonetheless, I have found a few ways of putting these late summer fruits to good use. I think we've all seen a classic creme brulee topped with fresh seasonal berries, but this recipe takes it to the next level by adding some gently cooked local Tra Zee peaches to the bottom of the ramekin before pouring in the custard. The Tra Zee is a late season peach with an excellet color and delicious flavor; perfect to pair with blackberries and raspberries, which can often still be found this late in the season. In this case, we used golden instead of red raspberries (they looked so good at the market, we just couldn't walk past them), but feel free to use whatever is available and fresh in your area.


Late Season Creme Brulee

  • 4 large egg yolks
  • 4 Tbsp sugar
  • 1/2 tsp vanilla
  • 2 cups heavy cream
  • brown sugar for caramelizing (If available use "Sugar in the Raw")
  • 1 pint fresh local berries

Cook peaches over medium heat in several tablespoons of liquid until soft (we used water for this, but white wine or orange juice would be a great way to incorporate another layer of flavor. If your peaches are especially ripe then this step may be omitted). Spoon peaches into each of four ramekins. Return pan to heat and add cream. In a separate pan combine eggs, sugar, and vanilla. Once cream begins to simmer pour into egg mixture and bring up to medium heat, stirring constantly. Cook until mixture coats the back of a spoon, about 12 minutes. Once mixture has thickened divide between ramekins and place in referigerator to cool (1-2 hours). At this point the custard should be firm to the touch. Set oven to broil and sprinkle custard-filled ramekins with brown sugar. Broil for 2-3 minutes, or until sugar has completely melted and caramelized. Remove from heat, alow caramel to harden, top with fresh berries and serve.


Homemade Blackberry Liqueur

On the other hand if you grow your own fruit and find yourself wondering what to do with all of it, or if you just want to hang on to the flavors of the season throughout the winter, a simple liqueur like this one is just the trick. It will last all through this winter and well into next one, and it serves as an excellent reminder of warmer days on those chilly evenings that are fast approaching. Simply take about a pint of ripe fruit (I used blackberries, but feel free to use anything thats in season and ripe.) and combine with one bottle of the liquor of your choice. Let sit in a cool, dark place for 2-3 weeks, strain through a cheesecloth, and add simple syrup (1 part sugar to 1 part water, heated to dissolve) to taste; somewhere around a cup or two. Allow this to mellow for several months.

I've used Southern Comfort here because its sweeter and has the caramel and orange notes that remind me of the holidays. You could use just about any type of whiskey, but not scotch. Rum will give you a slightly sweeter finished product. Vodka will give you a much cleaner berry flavor, but without as much complexity. If you want an especially sweet cordial you could start with everclear and add some extra fruit. This will allow you to add twice as much simple syrup later with out letting the alcohol content drop to low. I've been fairly vague about measurements because its all a matter of taste, and half the fun is experimenting with different combinations. Try adding some other flavors to the mix before straining: cloves, whole alspice, star anise, whole almond, ginger, orange peel, etc.

Monday, October 5, 2009

End of the Season

It's official, fall is finally upon us. After last week's rain here in Seattle there's no denying it and, while some may be sad to see the end of our Indian summer, I've been ready. Fall brings with it an entirely different kind of cooking; that heart-warming food that reminds us all of home.

I'm in Bellevue this weekend and, as with many places, the farmer's market is quickly coming to a close for the year. Taking andvantage of what little time is left I decide to pick up some local squash. These firm, starchy fruits of autumn lend themselves to the slow-cooking methods that, for me, represent the season. Toss in some chicken thighs, onion, and herbs and you have a meal to take the chill off even the coldest of days.


Braised Chicken Thighs and Squash with Sauteed Mustard Greens:



We used three types of squash here; buttercup, delicata, and carnival, each with slightly different firmness and, therefore, different cooking times. In the case of this recipe, however, cooking them all together and allowing some squash to become a little "overcooked" while others retain their shape lends body to the braising liquid and only serves to make the finished product even more delicious




Chicken Thighs and Squash
  • 4 Tbsp butter, unsalted
  • 2 Tbsp rosemary, chopped
  • 2 Tbsp sage, chopped
  • 1 medium onion, diced
  • 4 cups seasonal squash, peeled and cut into 1/2 in. pieces
  • 1 Tbsp cider vinegar
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 Tbsp canola oil
  • 4 bone-in chicken thighs
  • salt and pepper to taste
Mustard Greens
  • 1 Tbsp butter, unsalted
  • 2 Tbsp minced garlic
  • 1 tsp red pepper flakes
  • 1 bunch Mustard greens, stems removed
  • salt and pepper to taste
  • Melt 4 Tbsp butter in a pot over medium-high heat. Add herbs and saute briefly to release aroma (aprrox. 1 minute). Add onion and cook until lightly browned, then add squash and toss to coat with butter and herbs, cooking for 4-6 minutes. Deglaze with cider vinegar, scraping the bottom of the pot to release any browned bits, then add chicken broth and cream. Cover and reduce heat to medium low.
    In a large saute pan on medium high heat add 1 Tbsp canola oil. While the oil is heating season chicken thighs liberally with salt and pepper. Sear thighs on each side (skin side first) and add to the pot of squash, forcing them to the bottom of the pot. Replace the lid and braise for 20-30 minutes, or until chicken and squash are cooked through.
    When the chicken and squash is finshed braising melt 1 Tbsp butter in a saute pan over medium-high heat. Add garlic and red pepper flakes and cook briefly (1-2 minutes), then add mustard greens and toss gently to coat with melted butter. Cook for about 2 more minutes, or until greens are gently wilted. Remove from heat and portion greens onto each plate. Remove chicken thighs from pot, plate, and top each with cooked squash and brasing liquid.