Thursday, June 30, 2011

Real Men Eat Quiche and Drink Wine: Barbecue Chicken Pizza

Real Men Eat Quiche and Drink Wine: Barbecue Chicken Pizza: "Barbecue Chicken Pizza This is probably the best pizza that my wife and I love to make. It is so easy. You can buy the dough at Trader J..."

Barbecue Chicken Pizza

Barbecue Chicken Pizza


This is probably the best pizza that my wife and I love to make. It is so easy.
You can buy the dough at Trader Joe's:
http://www.traderjoes.com/index.asp

Trader Joe's has 2 types of ready made dough available in regular flour and whole wheat.

Whole Foods
http://www.wholefoodsmarket.com/
makes their ready to eat pizza for takeout. Also, they sell the ready to make dough.
I like their dough because it rolls out easy, flours nicely and makes a nice thin crust. Any dough you buy will have to rolled out with a sprinkle of flour.

The best dough is always homemade.

Ingredients for the barbecued chicken pizza:

2  1/2 cups of flour
1 cup of WARM water
1 tsp. of salt
2 tsp. of oil
 1 packet of yeast ( I like Fleischmann's RapidRise All Natural Yeast )
http://www.fleischmannsyeast.com/landing.html (link for yeast )
 1/2 cup of sauteed or roasted carmelized onions red onions
1 cup of cooked chicken ( roasted or broiled and seasoned with pepper and salt )
1/2 cup of 4 cheese blend ( Trader Joe's sells a four cheese blend called Quatro Formaggio )
Typically 4 cheese is: Asiago, Fontina, Provolone, and Parmesan cheese blend.
1/2 cup of barbecue sauce ( my wife's favorite: Sweet Baby Ray's)
http://www.sweetbabyrays.com/

Dissolve salt in water. Add the yeast. Let mixture stand for 10 minutes. Yeast mixture will become foamy. Add olive oil. Add flour and mix thoroughly. Knead the dough for 2-3 minutes. Form a round ball. Place it in a bowl, cover with plastic wrap and let it stand on your kitchen counter to rise and double in size for 1 hour.
Place the dough on a lightly floured pizza stone and roll out the dough until you have fully covered the stone. You should be able to make a thin crust.

My daughter LOVES to roll out the dough.
And it's great to get kids to help in the kitchen. Can you say dishes anyone?

With a tablespoon, take the barbecue sauce and spoon the sauce on top of the pizza dough.
Place the four cheese blend on top of the of the sauce. Add chicken to the top of the cheese.
Add the carmelized onions to the chicken.
Place in a preheated 400 degree oven and cook for 10 - 12 minutes until brown, delicious, melted, cheesy.
Here is what this heavenly beauty looks like:

And my wine pick of the day: Young's 2009 Sangiovese
http://www.youngsvineyards.com/Page03_Wines/Wines.html
Although this wine is young, (no pun intended) it ages well 3-5 years or more.
 The sangiovese brings out the spice from the barbecue sauce.
http://www.youngsvineyards.com/

Thanks to my wife for cooking with me. And to Young's Winery for some great wines !

As always,
Enjoy with the one you love.
Steven

Tuesday, June 28, 2011

Real Men Eat Quiche and Drink Wine: Ratatouille

Real Men Eat Quiche and Drink Wine: Ratatouille: "Ratatouille is a Disney - Pixar movie about a rat named Remy that dreams of becoming a great chef. At the end of the story, Remy along with ..."

Ratatouille

Ratatouille is a Disney - Pixar movie about a rat named Remy that dreams of becoming a great chef. At the end of the story, Remy along with his partner Linguini, the garbage boy,  recreate the recipe RATATOUILLE.  My daughter, wife and I love the movie.  I thought I would include the recipe as a preview to the movie. Soooooo, I had prepared all of the vegetables and ingredients ( mis en place ) and had my lovely 4 year old help me place the vegetables in my Le Creuset pot for cooking. She added the salt and pepper and herbs.

Here is the recipe:
3 Tbsp. of Olive Oil
3 finely sliced Garlic Cloves
1 small Eggplant cubed in 1'' cubes
2 Red Bell Peppers de-seeded and cubed like the eggplant
4  chopped medium Tomatoes
2 tbsp. of Thyme
2 Bay Leaves
Salt and Pepper to taste

In a large pot, heat the olive oil over medium heat. Add the garlic and cook, stirring often until softened, roughly 2 minutes.
Add the eggplant, stir until coated with oil and add the bell peppers. Stir to combine.  Cook for 10 minutes, stirring occasionally. If they start to dry out add a little water. Add tomatoes, zucchinis, herbs, salt and pepper. Mix well, cover, and cook for another 15 minutes on low heat until the vegetables are tender.

I added on my own, a tbsp. of fresh chopped basil and 2 tbsp. of parmigiano reggiano cheese to flavor.

Remy knew that his dream of being a chef was something he desired even though his family was against it. He found that his friend inspired him and they worked together to create something special against all odds.
Just like my daughter who inspires me to be a good dad and my lovely wife that I live for each and every day.
I finally have found my passion in cooking and writing that helped me get through journalism in college.
Special THANKS to Mike C. at Kitchen on Fire for the recipe.  Thanks to Pixar and Disney for a wonderful movie. And to my dad, who I dearly miss. It has been 45 years since I cooked with him. He just may be cooking for Auguste Gusteau, the culinary hero up in Heaven.

Steven

Real Men Eat Quiche and Drink Wine: 2nd update Tri- tip Marinade - Blackened Tri-tip

Real Men Eat Quiche and Drink Wine: 2nd update Tri- tip Marinade - Blackened Tri-tip: "2nd Update Tri-tip Marinade - Blackened tri-tip I recently posted a blog about tri-tip marinade. I was looking for the secret to the recipe...."

2nd update Tri- tip Marinade - Blackened Tri-tip

2nd Update Tri-tip Marinade - Blackened tri-tip
I recently posted a blog about tri-tip marinade. I was looking for the secret to the recipe. I have a friend that is currently trying out one of the recipes this weekend. It seems everyone is sharing some type of recipe for the blackened tri-tip. Here are a few that I found on the web:
 A:
1-1/2 Cup Brewed Coffee 1 Cup Red Wine
1/2 Cup Olive oil
2/2 Cup Molasses
3/3 Cup Balsamic vinegar
4/3 Cup Tamari Sauce
5/3 Cup Worcestershire Sauce 2 Tbsp Chili Powder 6 cloves Garlic

This makes enough for 4 good size tri-tips. I put it all in the blender and give it a good spin.
Place the steaks in a plastic zip top bag. Add marinade. Remove as much air from the bag 
as possible. Place in bottom section of refrigerator. I have had good results with 48-72  
hours of marinade time. The steaks will be a very dark, almost black color. 
For grilling, I remove steaks from refrigerator 1 hour before. Turn steaks every 5 minutes 
until they hit 125 degrees for medium rare. Let rest at least 15 minutes. Slice thin against the grain.

B:

1-1/2     Cup Brewed Coffee 
1 Cup     Red Wine 
1/2 Cup   Olive oil 
1/2 Cup   Molasses 
1/3 Cup   Balsamic vinegar 
1/3 Cup   Tamari Sauce 
1/3 Cup   Worcestershire Sauce 
2 Tbsp    Chili Powder 
2 Tbsp    Onion Powder 
2 Tbsp    Garlic Powder 
1 Tbsp    Marmite (or Vegemite, in a pinch) 

Marinate for at least 3-4 days in a tightly sealed ziploc bag. Cook steak to 125. Let rest for 10 minutes.

C:
1-1/2 cup brewed coffee
1 cup red wine
1/2 cup olive oil
1/2 cup molasses
1/3 cup Tamari sauce
6 cloves garlic


 The dark brown sugar is the key.;5 tablespoons kosher salt
, 6 tablespoons brown sugar, 
1 teaspoon pulverized crushed red pepper, 
2 teaspoons pimenton (Smoked Spanish Paprika)
2 teaspoon garlic powder
Rub & put in Ziploc baggie 1 - 3 days, the longer the blacker, the sugar caramelizes and makes a crust on the steak.

Now I don't know if any of these recipes are tried and true. The best way to cook is to taste the food while cooking and to practice recipes time and time again. The best recipes have lots of reviews and these are the ones that are of value.
I will being trying these recipes this week on steak, fish, and pork chops.
I will let you know which 1 is the BEST.
Email me with your thoughts, questions, and recipes and FOLLOW my Blog !

Here's to Great Eating,
Steven

Real Men Eat Quiche and Drink Wine: 3 updates to food week

Real Men Eat Quiche and Drink Wine: 3 updates to food week: "3 updates to food week Here is update #1. 1. Here is a picture of the chicken wings I made for Kierann's school graduation party. They were..."

3 updates to food week

3 updates to food week Here is update #1.
1. Here is a picture of the chicken wings I made for Kierann's school graduation party. They were a hit. Someone asked me to post a photo, so here they are. Email me for the recipe and follow my blog!
Teriyaki:
Buffalo Hot Wings:

Friday, June 17, 2011

Real Men Eat Quiche and Drink Wine: Traveling 2 Northern California - Food & Wine

Real Men Eat Quiche and Drink Wine: Traveling 2 Northern California - Food & Wine: "I have a number of events on my radar that I have to complete by the end of next week. A few of these tasks include food and wine. I am li..."

Traveling 2 Northern California - Food & Wine

I have a number of events on my radar that I have to complete by the end of next week. A few of  these tasks include food and wine.
I am listing 5 of my favorite restaurants, 5 wineries, and 2 places to shop. All of the businesses are located in Northern California around the Napa region. 
So, if you are in the Bay area or plan on traveling to Northern California, this may be what you are looking for: great wineries, higher priced yet *** to ***** restaurants, ( yes that's 3 - 5 star restaurants ) and 2 cool places to shop after you had your fill of Yountville appellations and fine cuisine.


Restaurants:


6525 Washington Street
Yountville CA 94599
Phone: 707-945-1050

6540 Washington Street
Yountville CA 94599
Phone: 707-944-8037

6476 Washington Street
Yountville CA 94599
Phone: 707-944-2487

6480 Washington Street
Yountville CA 94599
Phone: 707-944-2222

6510 Washington Street
Yountville CA 94599
Phone: 707-944-0103
Love the French bistro music on the website !

Wineries:    

Cakebread Cellars    
 
8300 St. Helena Hwy

 Rutherford, CA 94573 

 Phone: 800-588-0298

Miner family Vineyards
7850 Silverado Trail

Oakville, CA 94562
Phone: 800-366-WINE (9463)



Chimney Rock Winery
5350 Silverado Trail

Napa, CA 94558 

Phone: 800-257-2641

Domain Chandon
1 California Drive

Yountville, CA 94599
Phone: 888-242-6366

Conn Creek Winery
8711 Silverado Trail S
St. Helena, CA 94574
Phone: 800-793-7960 x 210





Our favorite family winery !


Shopping:

Oakville Grocery.
I love this place! It's on my way to the restaurants and wineries. A great place to visit and pick up gourmet cheese, meats, olive oil or a gift basket.

Of course, we could not forget the lovely ladies in our lives. Take them shopping at Napa Premium Outlets. Great gifts and nice clothes for your significant other and the kids.

Here's to good food,  great wines and shopping.
Steven





Tuesday, June 14, 2011

Chicken Wings

Chicken Wings.
There are various marinades for wings and usually one way to make them: DEEP FRYING.
Typically when you make  chicken wings, you will deep fry them in vegetable oil for about 10 minutes until they are cooked on the inside. The chicken juices run clear and it is moist and tender on the inside and evenly brown and crunchy on the outside. Then when the chicken wings are cool, toss the wings in your favorite dipping sauce.

My method is to coat the chicken wing with a marinade and bake it in an oven.
Hot Hot Wings:
1dozen mini chicken wingettes
2 cups of Vietnamese, Chinese Hot Sauce ( my favorite: Tuong Ot Sriracha Hot Chili Sauce)
from Huy Fong Foods.
http://www.huyfong.com/frames/index.htm
1 tbsp. of Paprika
1 tbsp. of Red Pepper Flakes
1 tbsp. of McIlhenny Tabasco Pepper Sauce
http://www.tabasco.com/main.cfm

Mix all the the ingredients throughly in a bowl. Brush the hot sauce on the wingettes and place them on a baking tray. Cook in a preheated oven at 375-400 Degrees. I cook them until them are fully cooked - about 30 minutes. Repeated brushing of the wingettes with the sauce every 10 minutes.

Teriyaki Wings:
1dozen mini chicken wingettes
2 cups of Soy Sauce
http://www.kikkomanusa.com/homecooks/products/index.php
1 tbsp. of finely grated ginger
1 tbsp. of finely chopped garlic
1 tsp. of sesame oil
1 tsp. of honey
1 tsp. of fresh lemon juice

Mix all the the ingredients thoroughly in a bowl. Brush the teriyaki marinade on the wingettes and place them on a baking tray. Cook in a preheated oven at 375-400 Degrees. I cook them until them are fully cooked - about 30 minutes. Repeated brushing of the wingettes with the marinade every 10 minutes.

You may have noticed that I did not include in my recipe any pepper or salt. Soy sauce has a lot of salt unless you use a lower sodium soy sauce. Also, the hot sauce has enough heat without the pepper.

My wine of the day that I like with spicy or hot chicken wings:
2006 Seghesio Sonoma Zinfandel
http://www.seghesio.com/WineShop/tabid/199/CategoryID/220/Default.aspx

The Zin will bring out the peppery goodness of the wings.

Wing It !
Steven

Friday, June 10, 2011

Real Men Eat Quiche and Drink Wine: Real Men Eat Quiche and Drink Wine: Tri Tip

Real Men Eat Quiche and Drink Wine: Real Men Eat Quiche and Drink Wine: Tri Tip: "Real Men Eat Quiche and Drink Wine: Tri Tip : 'Recently, my wife mentioned to me that she was going to purchase a tri-tip for dinner. A few ..."

2nd Posting on Stocks

Here is my 2nd posting on my 3 part series on stocks.
As you well remember, my last posting on stocks gave information on the various stocks that you can make whether it be fish, chicken, vegetable, beef, veal, lamb, pork or whatever you desire.
The 1st posting was a basic stock recipe with vegetables.
Important factors would include using fresh whole ingredients such as bones from your local butcher, fresh vegetables, and fresh herbs.  


There are 2 methods for making a basic chicken stock.
Roasting chicken parts in the oven and transferring to a stock pot or cooking all of the ingredients in a stock pot.


Chicken stock (Oven Prep Method):

5lbs. of chicken parts: necks, wings, backs
3 tbsp. of canola oil
2 medium yellow onions quartered
2 stalks of celery coarsely chopped
2 large coarsely chopped carrots
2 tsp. of peppercorns
 8 sprigs of fresh thyme
12 sprigs of flat leafed parsley
2 bay leaves
2 cloves of garlic crushed
1-2 cloves

Preheat oven to 400 degrees.
Place chicken parts in a roasting pan and toss with oil.
Cook in oven until deep golden brown for 25-30 minutes.
Transfer pieces to large stockpot and add carrots, celery, onions, peppercorns, thyme, parsley, bay leaf, garlic, cloves and add 3 1/2 quarts of cold water.
Bring mixture to a boil over high heat.
Reduce to medium high heat and then reduce to simmer uncovered for 3 hours.
Strain  and discard solids.
Boil remaining stock until it reduces down about 6 cups for 35-40 minutes.
Cool to room temperature.
Refrigerate covered stock for 2 days or freeze stock up to 3 months.

Chicken Stock (Stove Top Method):
Skip the roasting of chicken parts as mentioned above. You can use bones purchased from your local butcher if you prefer over the chicken parts. If you use this method add roughly 2 more quarts of water. Note: chicken skin retains water.
Place all the ingredients in a stock pot with water and cook over medium high heat and then reduce to simmer for 3 hours. 
Boil remaining stock until it reduces down about 6 cups for 35-40 minutes.

Cool to room temperature.
Refrigerate covered stock for 2 days or freeze stock up to 3 months.


A word on kitchen prepping. To cook vegetables evenly and to prepare basic meals and recipes you need necessary and basic cutting techniques and skills.
Kitchen on Fire, a culinary school in Berkeley, California, operated by Chef Mike C. and restauranteur Oliver Said
(see link to school and owners)
offer up a great video on cutting techniques to help you in the kitchen and make you look like a master chef.
The On Demand Video is available on Amazon for only $3.95 ! Its 46 minutes of fun and learning. You can watch a quick preview before purchasing.

So make that stock. Save $$$$$ and eat healthy !
Steven



Monday, June 6, 2011

Real Men Eat Quiche and Drink Wine: Tri Tip

Real Men Eat Quiche and Drink Wine: Tri Tip: "Recently, my wife mentioned to me that she was going to purchase a tri-tip for dinner. A few friends at work told her that there was a meat ..."

Tri Tip

Recently, my wife mentioned to me that she was going to purchase a tri-tip for dinner. A few friends at work told her that there was a meat and poultry establishment in Palo Alto that had a steak that was " to die for."
My first experience with tri-tip was back in the day around 1996 when I moved to Cali.
A local bar in Hayward had a barbecue out back and they would serve barbecued tri-tip for lunch.
Well, I never was crazy about tri-tip. My favorite cut of meat has always been the filet mignon.
I think times have changed.
Schaub's Meat, Fish & Poultry has a black rub tri-tip that is the BEST. It looks like a burned steak. I am still trying to figure out the recipe. Onion salt? Garlic? Salt? Pepper?  I can not taste any marinade like soy, honey, molasses. It seems to be a thick dry rub.
Taste amazing....
For a 2 lb. tri-tip, you can barbecue it for 30 minutes. I cooked mine on a roasting pan in the oven at 375 degrees for about 45 minutes. I cut it on a bias. The inside was warm and juicy. The outside a nice spicy black thin crust. The roasting pan collected juices from the steak which I poured over the top of each piece of steak.
Leftovers for a steak salad, chopped steak and scrambled eggs, steak sandwich, or just top off my ramen soup with a few pieces of steak.

Time for a road trip to go back for more... Tri-tip.

Schaub's Meat, Fish & Poultry
395 Stanford Shopping Center
Palo Alto, CA. 94034
Phone: 650-325-MEAT

Also, on my way to the Sierras to visit the wineries in Amador, I found this meat and sausage market.
A very small store with a line of people waiting outside to get in. I wondered why there was a line outside a meat market. I wandered in to find  a treasure trove of teriyaki beef jerky, smoked bacon, tri-tip,  NY sirloin, and  a boatload of homemade sausages and bratwurst.
Dakota smoked sausages, apple sausages, cajun andouille,  Okie breakfast links, jalepeno sausages, maple sausages, spicy Italian sausages, luau Hawaiian sausages, bangers, kielbasa, Chorizo sausages, Polish  potato sausages,  ham,  and Bavarian sausages.

Yelp had 47 glowing reviews on this place. So good even vegetarians were being converted to meat eaters.

Lockeford Meat & Sausages Services
19775 N Cotton Street
Lockeford, CA. 95237
209-727-5584

Sometimes there's more to eat than quiche. Meat.
Steven

Friday, June 3, 2011

Real Men Eat Quiche and Drink Wine: Chicken, Fish, Veal, Beef, or Vegetable

Real Men Eat Quiche and Drink Wine: Chicken, Fish, Veal, Beef, or Vegetable: "Chicken, Fish, Veal, Beef, or Vegetable. It almost sounds like I am making a decision on which meal to pick at a wedding. Actually, it is..."

Chicken, Fish, Veal, Beef, or Vegetable

Chicken, Fish, Veal, Beef, or Vegetable.

It almost sounds like I am making a decision on which meal to pick at a wedding.
Actually, it is a decision on which type of STOCK you want to make.
Chicken, Fish, Veal, Beef, or Vegetable.

STOCK is the base of any good meal.
I will start with vegetable stock and in the next few blogs, will continue with the other stocks.

Basic Ingredients:
Always start with COLD H2O (water)
5 qts. of cold water
3 or more of each:
Onions, Carrots, sticks of Celery all roughly chopped
a 1/2 lb. of plain mushrooms quartered
2 or more large  green bell peppers quartered

Herbs:
My dad would place them in a cheese cloth and tie the end of it and place it in the water of the stock pot with the vegetables.
In French we call it : "bouquet garni."
I lost most of my French language.
That's my excuse for just dropping all of the herbs in the water with the vegetables.
The herbs are:
4 or more cloves of garlic
2 whole cloves
a handful of parsley
2 or more sprigs of thyme
1-2 bay leaves
and a small handful of peppercorns

Pour the water in the stock pot.
Place all of the vegetables and herbs in the pot.
Simmer on high for 30- 60 minutes, gradually reducing the heat to a low simmer.
Skim any residue that floats to the top of the stock.
Let the stock cool.
You can refrigerate the stock in  sealed containers for about a week or you can freeze
the stock in stored containers for 3 - 4 months.
I like plastic containers with the plastic lids.
Glad storage containers:
http://www.glad.com/

East Bay Restaurant Supply
http://www.chefsfirst.com/searchresults.asp?cat=4011

The easiest resource is to find a good Chinese restaurant that has takeout of egg drop, hot & sour, or won ton soup. The soups usually come in plastic containers with plastic lids that are resealable.
Thoroughly wash lids and containers before reusing.
Also, I like to freeze stock in ice trays for small portions of stock.

Take stock out of refrigerator or freezer and bring back to high simmer and reduce to low simmer.

Chicken, Fish, Veal, Beef, or Vegetable
Now that's something you can take stock in!


Email me for stock recipes.
Follow my blog for more stock to follow
realmeneatquiche@gmail.com

Wednesday, June 1, 2011

Real Men Eat Quiche and Drink Wine: Carrot Soup

Real Men Eat Quiche and Drink Wine: Carrot Soup: "What's Up Doc? Carrot Soup. My mom always said: ' Eat your carrots, they're good for your eyes.' I never liked eating carrots. Raw. I s..."

Carrot Soup

What's Up Doc?
Carrot Soup.
My mom always said: " Eat your carrots, they're good for your eyes."
I never liked eating carrots.
Raw.
I sometimes cook them with honey and butter.
I always render them down in my spaghetti sauce, mirepoix or and in a vegetable medley.
I think the best way to eat them is in a soup.
Here is a quick and easy recipe:

2lbs. of medium carrots.
4 cups of low sodium chicken stock
2 small garlic cloves
1tbsp. of butter
1/3 cup of cashews
1 cup of plain yogurt
1 tbsp. each of thyme, marjoram (or oregano), pepper, and basil.
1 1/2 tsp. of salt

Chop carrots and place them in a stock pot with chicken stock and tsp. of salt.
Cook over medium / high heat until carrots are fork tender.
Let carrots and stock cool.
Mince garlic.
Chop cashews.
In a food processor, add carrots, chicken stock, garlic, cashews, marjoram, thyme.
Fold in yogurt.
Place carrot soup in bowl and season to taste with salt and pepper.
Sprinkle with basil.

Now I know why rabbits are so happy.
Happier if they served this soup with a glass of Merryvale 2005 Carneros Chardonnay.
http://www.merryvale.com/

"what's up doc?"
Carrot soup.

Steven