Some New Technology and a Farewell to the Culinary Mecca Charlie Trotters

The past few weeks have been insanely crazy. I have catered three successful events, held down the day job, cleared and cleaned out my old condo for visitors. In addition to all of this I signed on the become Midwest Savvy Gourmets for Verizon and culminated the week with a long-awaited reservation to Charlie Trotters. So where shall I begin? Lets start with the cool XYBOARD from Verizon I was given to test for the next six months. It’s pretty sweet. 4G speeds , loaded with apps, cool sleek , but tough exterior. Verizon selected a tight group of bloggers from the Midwest and other parts of the country. They want to see how we use the tablet for the kitchen and blogs. I need all the help I can get in keeping my catering affairs and blog ideas together. I’m having a ball playing with it and even Certain Someone got a little jealous and petulant when he saw it.

On Friday as I paid the taxi cab driver to take me to the Hard Rock Hotel to meet the group. I did a double take as I noticed Jaden Hair of Steamy Kitchen fame on the corner. I looked at her and she looked at me and I said ” Jaden…?” She remembered me from earlier interactions on the blogosphere. It was the equivalent of meeting a rock star in the food blog world. I appreciated her openness and honesty as she talked from the heart in how to maximize your blog, and turn into a viable brand and business. She also stressed most importantly to “Measure success in units of happiness not revenue.”  I also got to meet the cool Jessi Olsen of Cakespy, another longtime fave, who is also participating in the program.

Speaking of Measuring success in units of happiness and not revenue… This is a perfect segue into my visit to Charlie Trotters. Late last year it was announced that the famed Charlie Trotter, who was and still is a ground breaker in American Cuisine was closing his doors to his famed Lincoln Park Restaurant. Many of today’s hottest chefs have paid their dues under Trotter. As with all things sometimes the pioneers get forgotten or taken for granted.I have heard the question many times is Charlie Trotter still relevant is the food scene?I think those  that think he’s not are  too jaded. Many of the hot new modern chefs can owe their success to him directly or indirectly. Charlie Trotter knows he has nothing to prove and is closing his famed door in August to pursue other things like studying Philosophy. That’s a well-rounded healthy man who knows when to move on and change it up. I’m lucky to have a generous Certain Someone in my life who knew the importance of visiting  this institution. We dined with another couple and had a grand time.While the final bill  with the bottles of wine ,could have easily flown us to Europe, it was worth it. I loved the formality of the restaurant with the suited servers who attended to your every need. I even glimpsed Chef in the kitchen getting ready to greet another lucky girl who was blindfolded and being lead to his chefs table for a birthday surprise.Its a nice change from the grungy hipster edgy vibes you find elsewhere. The food was beautifully presented and a work of art. Small in portions, yet carefully crafted. That style of cooking is very hard to replicate and takes years of dedication passion and a cultivated eye and palate.

I tried to recreate a recipe I have from one of his cookbooks Workin’ More Kitchen Sessions With Charlie Trotters. Soft Shelled Crab with Curried Tomato Sauce and Cumin Vinaigrette.  This is my second crab post I realize, but this is the last month of the soft shell crab season. They are now available year round in frozen form as well. My favorite aspect of the recipe was the pine nut flour coating. This will be my go to breading for frying. It’s amazing. So many aspects of this recipe can be adapted to others.

Many years ago I would have been a bit intimidated to cook out this book. A revisit, and I find it approachable and inspiring. Whether Charlie Trotters doors are closed or not, the  true Master Chef  and Artist will continue to inspire , teach and influence.

Soft Shell Crabs with Curried Tomato Sauce and Cumin Vinaigrette
 
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Adapted from Workin' More Kitchen Sessions with Charlie Trotter
Recipe type: entree
Serves: 4
Ingredients
  • For the Sauce
  • 1 shallot
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoon minced lemongrass
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 4 cherry tomatoes
  • 2 tablespoons chopped cilantro
  • 1 tablespoon white wine vinegar
  • ½ cup water
  • Salt and fresh ground black pepper
  • For the Soft Shelled Crabs
  • 2 tablespoons flour
  • ½ cups toasted pine nuts , grounded
  • salt and fresh ground black pepper
  • 1½ grape seed oil or vegetable oil
  • 4 cleaned soft shelled crabs
  • For the Vinaigrette
  • 1 tablespoon cumin seeds , toasted and ground
  • 1 tablespoon white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh chives chopped
  • 4 leaves Belgian endive , julienned
  • ½ Granny Smith Apple
  • 3 tablespoons pine nuts
  • salt and fresh ground black pepper
Instructions
  1. In a saucepan with the olive oil, saute the shallots , lemon grass, garlic and ginger on low medium heat until they become translucent. This will take 5 minutes approx.
  2. Add tomatoes, curry, cilantro , vinegar, and water. Simmer for 15 minutes until tomatoes break down and ingredients are combined.
  3. In a spice grinder ground the toasted pine nuts. Add flour, salt and peppers.
  4. Dredge the crabs in the pine nut flour mixture.
  5. Fry for three minutes on each side until golden.
  6. Carefully cut each fried crab in half with kitchen shears.
  7. Adjust seasoning if necessary with salt and pepper to taste.
  8. Whisk the ground cumin and vinegar.
  9. Slowly add the olive oil to form an emulsion.
  10. Gently simmer the vinaigrette until hot in a sauce pan.
  11. Add the julienned apples, endive , pinenuts, and cilantro.
  12. Plate by adding tomato curry sauce and vinaigrette to plate.
  13. Place crabs atop the sauce.
  14. Add more vinaigrette on top of the crabs.

Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.

 

Grilling up Walmarts USDA Choice Steaks

I confess , when the people of Walmart pitched me to try their new category of steaks, I was skeptical. Honestly I really don’t shop at Walmart, and never for food.  The main reason is that there aren’t many around me.  But Chicago has a few and seems to be expanding.It seems Walmart has done a steak over. It’s about time, as people are getting more selective in the meats they are purchasing. Their previous offerings were a lower priced Select in the white trays. Scott Neal , the VP of fresh meat and seafood is the driving force behind the new range of  Choice T-Bones, NY Strips,Filet, Ribeyes, and Top Sirloin that meet the rigorous USDA standards assuring quality and most important safety. These steaks are different by being packaged in Black trays.

  • Only 1 in 5 steaks qualifies for the Choice program.
  • Walmart USDA Choice steaks are certified by the USDA for quality.
  • Walmart USDA Choice steaks are aged for their tenderness and flavor.
  • Walmart USDA Choice steaks are always packaged fresh.
  • Walmart’s USDA Choice steaks come with a 100% money back guarantee . If you aren’t satisfied  just bring back your steak for a full refund.

In perusing a few threads, I’m finding people like me were skeptical, and actually are giving the new steaks a try and are seeing the definite improvement. So last week I got to participate in a webinar with  award-winning Chef Eric Lackey of The Flamestone American Grill in Olsamar , Florida . He shared a few simple recipes for grilling and  steaks for the  grilling season. It’s all part of the Walmart Choice Steak Challenge. On the menu were:

  • Grilled Beefsteak Tomato with Himalayan Pick Rock Salt Crust
  • Grilled Ribeye with Everglades Rub
  • Coca- Cola Balsamic Marinated Bermuda Onion

You can see Chef here work his magic and walk through the recipes. My favorite recipe was the rub for the steaks. I didn’t have the Everglades seasoning, but used the coffee based rub recipe as a base. The flavor was awesome and really complemented the NY Strips I used in place of the favored Ribeye. I added halved leeks to the Coco-Cola Balsamic Marinated Bermuda Onions. I found the quality of the steaks very good and better than what I was expecting. Nice marbleizing , thickness and tenderness. And the value was  still there. Keep up the good progress Walmart.

Grilled Ribeye with Everglades Rub
 
Chef Eric Lackeys of The Flamestone American Grill in Olsamar , FL recipe created on behalf of the Walmart Steak Challenge presented by Kingsford charcoal and Coco-Cola
Author:
Recipe type: entree
Ingredients
  • 4 Walmart Choice Premium Ribeye Steaks
  • 1 head roasted garlic ( roast garlic in oven until golden brown and soft to mash)
  • 4 tablespoons Everglades seasoning ( available at Walmart)
  • 1 teaspoon ground coffee
  • 1 teaspoon brown sugar
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
Instructions
  1. Combine all dry ingredients . Set aside.
  2. Rub each steak with an equal portion of roasted garlic paste on front and back. To prevent burning, don't let garlic paste get on the bone.
  3. Divide and rub seasoning on the four steaks and cover . Place in the refrigerator for 3-4 hours. This can be done a day in advance.
  4. Preheat the grill until the perfect grilling temperature. ( if using coal until the briquettes are consistently ashed over)
  5. Remove steaks from the refrigerator and let come to room temperature.
  6. Place steaks on the grill and leave in one position on direct heat for 4-5 minutes, rotating to get nice grill marks and even flavor profile.Follow this timeline for medium rare.

 

*Disclosure . Walmart provided two $25 gift cards to try the new Walmart Choice Steaks. My opinions are my own.

 

Baked Spanish Tortilla with Land O Lakes Eggs

I love eggs. When I’m by myself, I often to turn to easy quick egg based dish. A fried egg added onto of rice or pasta just transforms it to something magical and beyond tasty. A simple poached egg is the epitome of elegance. Chopped boiled eggs add ummph to a salad. I can go on and on. So naturally when Land Of Lakes asked me  try their eggs, the issue was deciding on what type of dish to narrow it down to. I chose something I’ve made recently while catering a Spanish themed party this past summer. The baked Spanish Tortilla, cut into little bites, were a hit served cold.

I admit the thought of a cold egg and potato dish didn’t win me over, but tasting believing. In fact the dish actually tastes better cold than right out of the skillet or oven. In Spain they make sandwiches with the leftovers. The flavors just merge after sitting a while and you have a tasty and satisfying dish. Waxy yellow potatoes are normally peeled and sliced and “boiled “  in two cups of olive oil with onions until soft. Be sure to get a waxy potato as opposed to a Russet, which will fall apart when cooking. Don’t be alarmed at the amount of olive oil as it will be drained off, and you can use the flavor infused oil for other dishes later. In Spain you traditionally cook the tortilla in a skillet, flip it onto a plate, put it back in and finish the other side in the oven or range. I prefer the easy method to just baking the eggs in the oven.  You get a perfect tortilla that won’t fall apart or break when flipping.

Baked Spanish Tortilla with Land of Lakes Eggs can be made the night before a brunch and refrigerated. I used small baby red potatoes with the skins. If you do this, it is important to refrigerate as potato skins left at room temp for several hours breed botulism. This is important to consider with any potato dish with skins. But since Tortilla is a dish best served cold or at room temp, you will be in good shape. I also added red peppers and sun dried tomatoes for color. While not authentic, try adding cheese or crumbled cooked chorizio to your Tortilla .Anything goes. Serve with warm crusty bread.

For more information on Land O Lakes Eggs please visit:

Land O Lakes website

Betty Crocker Blogger recipes

Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Baked Spanish Tortilla with Land O Lakes Eggs
 
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This international favorite is easy to make and will wow your brunch crowd with its simplicity and flavor.
Recipe type: Entree
Serves: 8
Ingredients
  • 2 cups olive pomace oil or olive oil
  • 2 cups sliced potatoes
  • 1 large onion, sliced
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 2 tablespoons chopped dry-pack sun-dried tomatoes
  • 1 dozen Land O’ Lakes® organic all-natural eggs
Instructions
  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
  3. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
  4. Remove from heat; drain (do not wash skillet).
  5. Place potato mixture in medium bowl; cool slightly.
  6. Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
  7. Break up potatoes a little with fork.
  8. Heat oven to 350°F.
  9. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
  10. In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
  11. Add potato mixture to eggs; stir until blended.
  12. Carefully pour into baking dish.
  13. Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
  14. Cover tightly and refrigerate at least 4 hours or until chilled.
  15. To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
  16. Remove baking dish; peel off cooking parchment paper.
  17. Serve chilled.
Notes
This dish can be made and refrigerated the night before a brunch. For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion. While not authentic, you can add cheese or crumbled, cooked chorizio to your tortilla. Serve with warm, crusty bread. Anything goes

Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread

One of the first posts I ever wrote for my blog years ago,was a sweet potato Churro. I loved the rich flavors of sweet potato and cinnamon , formed into a stove top dough, and deep fried into a crispy treat. Churros originated in Spain and are a beloved treat worldwide, best served warm. Most often you serve them accompanied by a dense hot chocolate. So when several  other bloggers and I were asked to to create a recipe from General Mills with a new product from  Land O Lakes containing, sugar, cinnamon, and butter I immediately thought of those delicious Churros from years ago. However this time I decided to add pineapple to mix for a more playful twist. And rather than a chocolate sauce accompaniment, I concocted a zesty sweet glaze of reduced white balsamic , honey, and ginger to enhance the sweet potato , pineapple and cinnamon. I’m obsessed with infused Balsamic glazes these days to perk up salads and desserts. And what better product than Land O Lakes Cinnamon Sugar Butter Spread to use in a Churro, as the basic preparation involves cooking your liquids and butter to a boil, then adding then flour, and eggs to make a dough. similar to a pate a choux. The added sweetness is an extra bonus for the not overly sweet dessert.


Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread
 
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A deep fried pastry made with Land O Lakes Cinnamon Sugar Butter Spread.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup mashed sweet potato
  • ½ cup crushed pineapple
  • 1 cup water
  • 2 tablespoons brown sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ⅓ cup Land O Lakes Cinnamon Sugar Butter Spread
  • 2½ cups flour
  • 2 eggs beaten
  • ¼ sugar mixed with cinnamon optional to dust or use Honey Ginger Balsamic Glaze.
  • Vegetable Oil for frying
Instructions
  1. In a food processor combine water,salt, vanilla,sweet potato and pineapple. Puree until smooth.
  2. In a heavy bottomed sauce pan combine the liquid mixture with the Land O Lakes Cinnamon Sugar Butter Spread. Bring to a boil. Remove from heat.
  3. Gradually add flour and stir with a wooden spoon to incorporate completely.
  4. Add beaten eggs and mix quickly until incorporated.
  5. Normally this dough should form a ball and pull away from the edge of the pan, but the sweet potato mixture makes it a little more sticker to do so. Just be sure your dough is well formed and all ingredients are incorporated fully.
  6. Add your still warm/hot dough to a durable piping bag with with a star tip.
  7. Heat vegetable oil in a fry pan or deep fryer. Oil should be very hot at at bubble when tested with a bit of dough.
  8. Pipe your churros either into long lengths or short ones into the hot oil.
  9. Fry until golden turning with a slotted spoon.
  10. Drain on paper towels.
  11. Dust with cinnamon sugar and drizzled Honey Ginger Balsamic Glaze on top.
  12. Serve warm.
Notes
You will need piping bags and a large star shaped tip. You can make about 35 mini Churro bites or 20-24 regular long churros. Use a neutral flavored oil suitable for frying. Make sure your oil is very hot.

The accompanying Honey Ginger Balsamic Glaze can be used on a variety of recipes. Think savory or sweet.

Honey Ginger  White Balsamic Glaze

Combine 3/4 cup White Balsamic Vinegar, 1 1/2 inch of fresh peeled ginger root, 2 tablespoon raw honey, and 1 cinnamon stick. Bring to quick boil and reduce heat to a simmer. Simmer until reduced and thickened. Strain mixture and let cool. Store in a squeeze bottle and refrigerate.

For more information on Land O Lakes Cinnamon Sugar Butter Spread please visit:

Land O Lakes website: http://www.landolakes.com/
Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Jassn Ceramic Knives Giveaway and Vegetable Fried Rice

Last spring I had the pleasure of meeting with representative of Jassn Ceramic Knives at the International Housewares Show. Over the months we started a dialogue. The whole use of Ceramic Knives is new to me. Admired form afar, but never had the opportunity to try them, let alone own them. As a food blogger, I admit I have a lot of knowledge about food related items, but still have so much more to discover and learn. Mikal was kind enough to send me a set and we talked about how I can spread the word about this great company. Whats sets Jassn apart for me from other ceramic knives is the sheer beauty. As a visual person I was blown away by the beauty of the knives. Particularly , this set called the Four Seasons.

Beautiful, strong and tough.  I was an added bonus to know that ceramic knives have a longer longevity than other knives, stay sharper, and are just below a diamond in hardness. They wont interact with your foods, absorb odors, and are non porous. All wins for when you work in the kitchen.Ceramic knives are to used only for fruit, vegetables, and fish without bones. I decided to give my knives a whirl while chopping vegetables for a delicious vegan fried rice.

Here is the recipe as promised for the Vegetable Fried Rice.

In addition I will be offering a giveaway to my readers for a 5 inch ceramic  Jassn Knive with a $45 MSRP. Please leave a comment and spread the word. I will chose one winner July 10, 2011.

 

All of my readers are eligible for a 15% discount for purchasing Jassn Ceramic Knives . Use the discount code coco-cooks.Click Here.

 

Vegetable Fried Rice
 
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A Vegetable based Fried rice. Fried rice varies within the Asian and other communities. Its a great way to use whats on hand or leftovers. No hard and fast rules here, except the rice must be at least a day old, and refrigerated.
Author:
Recipe type: Entree , Side
Serves: 2-4
Ingredients
  • 2-3 cups of cooked rice ( 1 day old or more, refrigerated)
  • ½ cup sliced cabbage
  • ½ cup died carrots
  • ½ cup zucchini
  • ½ cup onion
  • ½ cup mushrooms
  • 1-2 cloves minced garlic
  • 2 eggs beaten
  • ⅛ cup Soy Sauce
  • 2 tablespoons vegetable oil
  • 2 tsp Fish Sauce to finish
Instructions
  1. In a separate skillet fry your beaten egg and set aside. Slice into slivers.
  2. Heat wok or skillet with the 2 tablespoon vegetable oil. Add onions and cook until almost translucent.
  3. Add zucchini, carrots, mushrooms, garlic, cabbage. Cook until softened.
  4. Crumble cooked refrigerated rice until loose, and add to pan with vegetables.
  5. Stir until vegetables and rice are mixed.
  6. Add cooked egg.Stir in.
  7. Add Soy Sauce and cook a few more minutes.
  8. Finish with Fish Sauce . Cook 1 minute and remove from heat. Serve hot.