Pancakes, Loved Ones, And The End Of The World!

So if one sixty fourth of your brain pays any attention to the news, I'm sure you heard about the nutcase pastor telling us that it was all going to be over yesterday. Well here I am today finishing this blog post.

But anyway, I just wanted to touch on my family breakfast yesterday. I made pancakes. Yeah, that's it. Pancakes. Better yet, they came from a box to which I added water. Tap water. That's right, tap water. Our organic water farmer from down the street was fresh out!

Part of my point is the simple joy of cooking for my family brings me. I don't care if it's some gourmet dinner with ingredients my wife and kids have never heard of or seen or if it's freaking pancakes from a cardboard box. The reaction is the same. The enjoyment and satisfaction of food. It's that simple. And that's why I cook. Food is love. Food brings people and families together.

Working in the restaurant business is a time consuming and demanding job. It takes a lot of time away from family. A price many of us who love what we do pay. My point is, my family keeps me grounded while working in a crazy business.

When I look in on my sleeping children after I come home, I'm reminded of what's most important. It makes me think.

Though the end of the world didn't come, the end could come at any time. And it could all be over in an instant. Crossing the street. Driving through a stoplight. Hell, perfectly healthy people have dropped dead for no apparent reason.

So if you have little ones, I hope you, like me never take them for granted. Cherish every precious moment. Try to remember every smile, laugh, giggle and cry. Love them unconditionally. Because the world may still be here tomorrow, but you might not be.

Grilled Grouper With Roasted Tomatoes, Olives and Feta - WECT TV6 - WECT.com - Wilmington, NC news and weather -

Grilled Grouper With Roasted Tomatoes, Olives and Feta - WECT TV6 - WECT.com - Wilmington, NC news and weather -

Spring, Summer, Roasted Ribs And New Wine

I haven't posted in a while, been busy with the kids, family life, and getting "Max's Sweet And Spicy Rub" up and running. In case you're wondering what the hell said rub is all about, let me offer a little shameless self-promotion:

While writing "Fresh Fish And Fried Pickles," I felt like I needed a good all-purpose spice rub thrown in the mix. So one day while I was comming up with just the right combination and balance of sweet and spicy, I looked down and noticed my beutiful baby boy, Max staring up at me and smiling ever so sweetly. And so at the same time that I found the perfect blend of sugars and spices to complete my rub recipe, what to name it instantly became a no-brainer.

No, I'm not going to give you the recipe. Visit the website, buy the book, and turn to page 64 for that! Or you can wait a few weeks, and I'll have the rub itself available for purchase.

Self promotion aside, here's where this all ties in. It's here. FINALLY, Spring with Summer just around the corner is HERE! With that in mind, I wanted to tell you about a great rib recipe I made last night, and the perfect wine to pair for the season.

So first, the ribs. I'll admit it. First of all, I can cook a lot of things, but I'm not the greatest when it comes to ribs. Pretty retarded huh? I know. Should be reletively simple, but for some reason, maybe it's a patients issue, my ribs, wheather done in the oven, or on the grill just come out a bit tough, and a lot less meaty than I would like.

I bought the ribs on sale (yeah, probably not the best way to start). They were a good four and a half pounds and yes, a little fatty with a lot of sinew that I had to remove. But I was determined to succeed this time, and because it was only 10:30 in the morning when I started to prep them, I was going to go the 'low and slow' route and I didn't care if I had to cook those puppies for 10 hours at 180 degrees.

After trimming up the ribs, and dividing them into 2 and 3 bone sections, I noticed on my kitchen shelf that I still had some Grand Marnier that I had used in a cooking class a couple of months ago. I also remembered the crock pot ribs my dad used to make using fresh oranges in the sauce. An idea flew into my head. Using the Grand Marnier and some neutral flavored rice wine vinegar, I had a really great flavoring for the rib roasting pan that they would in a sense "steam" in.

So in to the roasting pan we went, and in went the vinegar, a little water and a good bit of the orange flavored liqour. Now at this point, I'm thinking what the hell, I'll hit these guys with a little spice too. But being a little tired, and perhaps a little lazy at that moment, I used what ever was on my counter at the time and within reach: happened to be some generic cajun seasoning and a good bit of Max's Sweet And Spicy Rub. So I seasoned the ribs liberally on both sides, covered with foil, and into a 275 degree oven they went for four hours.

I'll tell you that I could have taken them out after three. The meat was already falling off the bone. But at this point I was quite pleased with myself, and figured if I screwed them up by cooking them more, they wouldn't suck any more than the last time I made ribs. So they got basted with some generic barbecue sauce (I said I was tired and a bit lazy that day, so give me a break!) and back in the oven uncovered at 325 degrees for the last hour. And after a full 5 hours of low and slow luxury, my ribs were not only fall of the bone, but they pretty much melted in your mouth!


Now just where does this all tie in with wine? Right here: Gruener Veltliner my friends! Hadn't tried it before, and really I prefer reds. But I swear this is muy new favorite wine!

For those of you not familiar with it (surprisingly a lot of people aren't), the Gruener Veltliner grape is grown primarily in Austria, and the resulting wine is one of the most food-friendly ones that you will find.

For those of you claiming to be wine snobs out there (and trust me, you are many), you would say that this wine has a bright crispness to it. Very light with a hint of mineral and a touch of citrus. Perhaps even a bit of green apple. The best way I can think of to describe the Gruener Veltliner would be to say it lies somewhere between a Pinot Grigio and a Sav. Blanc. However you want to describe it, it really is a food friendly wine. Traditionally one might pair with ribs a merlot, or pinot noir, but I tried the Gruener, and it was perfect.

If you are looking for a good Gruener, try Fred Loimer's "Lois." It's what we are pouring at South Beach Grill, and I'm thrilled at how many people we have turned on to it.

And remember: If you're planning on hosting a summer party this year, and want great food with no work on your part, I am now offering private chef/home catering services. You can check out a sample menu at www.fishnpickles.com

Ginger Swordfish With Red Curry And Roasted Vegetable Orzo

It seems as though many chef/bloggers have a lot of time on their hands to take pretty pictures of their food and respective restaurants. And since my role at South Beach shifted from Chef to General Manager, maybe that makes me a slacker. I sure as hell know that our Chef James doesn't have the time to do so. That being said, and the fact that I do have a bit more free time at the restaurant than he does, my next couple of posts will have some pics of my own.

Enjoy!

With spring finally here, and summer just around the bend, like most cooks, this is definitely my favorite time of the year. My radishes are already coming up, and this years herb garden is taking off as well.

In anticipation of all of the fabulous produce that comes around this time of year, I wanted to throw you a couple of my favorite recipes using the simple technique of roasted veggies.

Again, I'm going to jump on my soapbox and preach about how simplicity will always win the day, and that is the case in the recipe for Ginger Swordfish With Roasted Vegetable, Red Curry and Lobster Orzo.

Roasting vegetables only takes some good olive oil, salt and pepper, and of course, some nice fresh veggies. Roasting gives the vegetables a nice earthy, almost smoky flavor while helping to really bring out the natural sugars and give a wonderful flavor. Add them to pasta, salads, really whatever you like. In this recipe, the Swordfish becomes more like the accompaniment for what is actually a warm orzo salad with roasted vegetables and lobster meat. You can substitute cooked shrimp, crab, or other shellfish if you like. Red curry paste can be found in the Asian isle of most grocery stores.

This recipe will also be featured on an upcomming segment of "Carolina In The Morning" on WECT in just a few weeks, but until then here you go!

Swordfish Steaks, about 4-6 ounces each 4

Ground Ginger 2 Tbs

Granulated Sugar 1/4 cup

Zucchini, quartered 1

Yellow squash, quartered 1

Red bell pepper 1

Fennel bulb, chopped 1/2

Olive oil 4 Tbs

Cooked lobster meat 1/2 pound

Green chili pepper, sliced thin 1

Red curry paste 1 1/2 tsp

Lemon juice 2 Tbs

Orzo pasta 8 ounces (dry)

Pre-heat oven to 400.

Quarter zucchini and squash, then cut into 1/4 inch pieces. Cut fennel bulb in half, and remove the core, then chop along with the red pepper. Place vegetables in a large bowl, and drizzle about 1 tablespoon of olive oil over them, season lightly with Kosher salt and ground black pepper, and roast for about 25 minutes. Remove from oven and set aside.

Bring a large pot of salted water to a boil, and add orzo. Cook pasta for about 7 minutes until just cooked, but still slightly firm in the center. Drain pasta, and transfer to a large mixing bowl. To the drained pasta, stir in the remaining olive oil, and then the red curry paste. Fold in the roasted vegetables, lobster meat, and the chili pepper. Stir in the lemon juice and adjust the seasoning if needed. Set aside, but keep warm.

Heat a large non-stick skillet over medium high heat. Mix sugar and ground ginger in a small bowl, and coat each side of the swordfish steaks liberally. Cook for about 3 minutes on each side until the swordfish is cooked through. To plate, place a mound of the orzo mixture on each plate, and top with the fish. Garnish with lemon wedges.

Serves 4

Thought I'd just post a few pics of the restaurant for anyone interested!!
We do put a lot of cool stuff out of a closet-sized kitchen.

Ladies And Gentlemen, I Give You....Cream Of Celery!

The other day I was cleaning out my fridge, and was left with just a few things, one of those being a couple of stalks of celery.

Not being one to waste food, I wondered what in the hell I'm going to do with all of that celery. Oh sure, I'd use some of it for mirepoix when I make rice, or maybe some other one-pot dish, but...wait...hold on here! Would I be jumping head-first into the dinosaur age if I did it?

Yes, Ladies and Gentlemen, straight from the archives of the 1950's culinary classics, I give you Cream Of Celery Soup!! I did however incorporate some nice roasted garlic cloves to give it a little bit of a punch along with some bell pepper. Next time we'll try it with roasted ginger. I do have to tell you, it turned out really nice, and with a garnish of some fresh cut chives, and even a little creme fraiche, it's still a simple classic, but elegant all the same.

I know. I really know-------Cream of celery soup???? Yes, it sounds boring, but like any other soup, just make it with a little love and a lot of passion, and you'll like the results!

Vegetable Oil 2 Tbs

Garlic Cloves 8 to 10

Yellow Onions, diced 1/2 cup

Celery, diced 1/2 stalk (five to six ribs)

Green Bell Pepper, (or small Pablano) diced 1

Thyme 1/2 tsp

Butter 2 Tbs

Flour 2 Tbs

Chicken or Vegetable stock 2 cups

Whole Milk 2 cups

Old Bay Seasoning 1/8 tsp

Worcestershire 2 tsp

Salt and Pepper to taste

Heat vegetable oil in a large pot or sauce pan over medium heat. Add garlic cloves, and gently cook until they are browned all over. Increase heat to medium-high, and add onions, celery, and pepper and cook until softened, about three to four minutes. Add the butter and thyme, and stir well. When butter is melted, reduce heat to low, and stir in the flour, making sure to work out any lumps.

Cook for about seven minutes or so stirring often, then increase heat to medium high and add the stock. Bring to a simmer, and let cook over low heat for about 10 minutes. Add milk, Old Bay and Worcestershire, and let simmer for about five more minutes.

Remove soup from heat, and puree in a blender until smooth. If you have a hand held immersion blender, this would be the time to use it (one of my all-time favorite kitchen gadgets).

Season to taste with salt and pepper.

A Sorry Excuse For A Chef, And A Bad Example To Aspiring Ones

The restaurant industry is certainly not an easy career choice, especially that of the Chef. The hours are very long, the work environment is hot, often cramped, and the constant bending and lifting certainly doesn't do positive things for your body.

All of these things being said, it's not hard to see why some Chefs may not have shall we say, the most warmhearted and chummy attitude. I think that it is something that often is overlooked by managers, owners and even customers because maybe the chef in question is such a damn good cook with a ridiculously creative menu. And I suppose that's o.k. But one thing all Chefs and cooks alike should remember is that no matter how annoying a customer may be, no matter how "needy" or hard-to-please they are, it is the customer, The Guest that pays the bills.

I recently read an article about a chef in Silver Spring Maryland, and what I read made me sick to my stomach. Apparently this "chef/owner" has such a chip on her shoulder that her and her staff made several Utube videos making fun of customers. The chef said in a later interview that they meant no harm, and were just passing time during the slow parts of the evening. Are you f*&#@k%ng kidding me????

As I read further, I discovered that this woman who calls herself a "chef" apparently enjoys making sure that everyone around her knows all of the hardships she has to face as a chef/owner of a "diner-esque" restaurant serving fried chicken and hushpuppies. She claims that her poor attitude is nothing personal, but just a "reflection of a overworked chef who must concentrate on ticket orders and not customer relations." Many of her customers have complained (or at least commented) on the fact that "Ms. Chef" doesn't interact with them in her restaurant(s). And her response to this was that the customer's gripes may be racially motivated (our "chef" in question is in fact African American). OH MY GOD!!!!! You see, she has an open kitchen in full view of the diners.

Let me tell you something: It does not matter if you are black, white, pink, purple, American, Hispanic or Martian! Your customers---your guests are the lifeblood of your business. No matter what, they should be treated with the utmost respect. If you are annoyed by some of them, then bitch about it to someone in your walk-in cooler. Don't post a silly Utube video. If you as the owner of your restaurant don't want to interact with your guests, then don't have an open kitchen!

If I walked in the kitchen at my restaurant and the Chef and his staff had enough time on their hands to be making videos, they would be fired!

Ms. Clark, is in a position she should be proud to be in. She is living the American Dream! And yet in an age where the status of the Chef has been elevated to super stardom, she disgracing us all.


In a time and economy in which restaurants are dropping like grains of sand in an hourglass, Ms. Clark needs to get the chip off of her shoulder, and be thankful she HAS customers.

Here is the link to the article http://www.washingtonpost.com/wp-dyn/content/article/2011/02/01/AR2011020103865.html