CORZO TASTING ... POMEGRANATE SHORT RIBS

Corzo Tequila ... yes, and a food pairing. This trickle, bubble, swirl and simmer sauce is enhanced with pomegranate sauce, reduced with veal stock, cinnamon and vanilla. Ladled generously over, under and through braised short ribs. 

POMEGRANATE SHORT RIBS

 15 pieces bone-in short ribs (about 6 pounds)
 Kosher salt
 Extra-virgin olive oil
 1 onion, cut into 1/2-inch pieces
 2 inch pieces ginger cut into 1/2 inch pieces
 2 carrots, peeled, cut into 1/2-inch pieces
 2 cloves garlic, smashed
 1 cup Anejo Corzo Tequila
 1 cups tomato paste
 3 cups hearty red wine
 2 cups beef both
 2 cups pomegranate molasses
 3 inch piece of ginger, cut into 1/2 inch pieces
 1 bunch fresh thyme
 2 bay leaves
 1 cup veal stock

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables. Add to the pan the olive oil and bring to a high heat. Add the vegetables to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Remove vegetables and set aside and brown short ribs in same manner.

Preheat the oven to 325 degrees F.

When the short ribs are very brown on all sides, add the vegetables, tequila, stock, wine, tomato paste, ginger, herbs and 1 cup pomegranate molasses. Reduce the mixture by half.

Cover the pan and place in the preheated oven for 3 hours. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Remove from oven and cool overnight in the refirgerator. To serve, remove fat from top of pan, remove short ribs and set aside. Strain the liquid and return to the heat. Add 1 cup pomegranate molasses and 1 cup veal stock and reduce liquid by half. Taste and adjust seasonings.
Enjoy!

Rob Casey ... the man with the Corzo ... the most interesting man in the world!

My favorite fall cocktail .. Corzo Anejo, sipped and shaken not stirred. Club soda with lime back.

FAVORITE COOK BOOK, CHEF and FRIEND, RENEE BEHNKE and MEMORABLE RECIPES

If you love food, good friends, everyday memorable occasions then you will love this cookbook and my friend, Renee Behnke. I am delighted to know Renee. She has cooked for me, I have been entertained by her in her gorgeous gardened home, we have cooked together on board the MV Jamal, she has hired me to cook for her cooks program at Sur La Table and most of all we have shared life, love and laughter over a glass of wine or two for about 16 years. Renee is as passionate about food as I am and it is to our benefit that she shares with us her passion, with this book, her delicious book, Memorable Recipes. As she says on the cover "to share with family and friends" ...      

Renee and I cooking at Craig's beautiful home on Henry Island, San Juan Islands 

A delicious read!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Renee and I share the same casual attention to detail style of cooking. Good, fresh and local ingredients are always best, prepared simply and shared with those we love. Even when we are meeting people for the first time our love comes through and creates an aroma and sensuality at the table.

Simply Salted and Peppered Campari Tomatoes sitting in a pool of Olive Oil and ready for the stuffing!

Cheese Stuffed Tomatoes

6 medium vine ripened tomatoes (or 10 Campari, vine ripened tomatoes)

Salt

6 ounces herb goat cheese

4 ounces mascarpone

1/3 cup whole milk

1 tablespoon each minced fresh chives and thyme (or basil and chives)

1 clove minced garlic

Cut the  top off the tomato, reserving the top. Using a melon baller or spoon remove the seeds and flesh from the inside. Lightly salt the interior of each tomato and drain on paper towel for 15 minutes.

Mix together the goat cheese, mascarpone, milk, herbs and garlic.Spoon the mixture into the tomatoes and top each with its lid. Set in shallow bowl and bake at 425 degrees for 25 minutes. I drizzle about a 1/4 cup of good olive oil over the tomatoes before baking and pour that oil over the tomatoes when i  devour them on a salad, atop pasta, with a simple grilled meat entree or just sopping it all up with a delicious artisan loaf of bread.       Enjoy!!

You just want to take a big bite!

 

I have taken a few liberties with some of these recipes and I am sure Renee would want you to do the same. Cooking is having fun with the ingredients at hand and sharing memories with those close to your heart and at your table. So find a copy of this book at your nearest book store. You will be so happy you did. Ok, one more thing do not miss the Peanut Butter Cream Pie ... as my friends know me when I say, and it is sooo true, that the PBCP is FD!!! 

Thank you Renee for sharing. I can't wait to share the stove with you again! xo

 

LAST SUMMER WEEKEND 2010 HENRY ISLAND, WA

Thanks girlfriends for inviting me to play! Lovely Amanda and Ga, and beautiful Rita!

Loving the time spent with Ga and Jim Hanna and best friends at the end of summer soiree on board the MV Jamal. I love being invited to cook for them and spend my time enjoying all their company. Visiting Craig Tall at his lovely home on Henry Island in the San Juan Islands is something I will look forward to again, starting now! First, his hospitality is extraordinary and the fact that he gives me carte blanche in his state of the art kitchen ... well heaven comes in many shapes and sizes, his cupboards, pantry and wine cellar runneth over. We were invited for dinner and invited to cook. Second the home is beautifully appointed,warm, comfortable and inviting and next, his caretaker David Miller. I was instantly attracted to a smiling, bright and gleaming face. I could tell he liked himself, confident and engaging, and I could tell he liked me. I enjoyed all the time we spent together cooking and smiling.

and now ... the food ... but first take a peek through the living area into the kitchen ... on stage

Five Spiced Pork with Asian Noodles, Roasted Tomatoes and Carrot Slaw

Grilled Rack of Lamb Balsamic, Mint and Oregano

French Green Beans, Ripe Peaches and Tomatoes, Basil and Cassis Vinaigrette with a brick of Cowgirl Creamery Goat Cheese crumbled all over the top.

Home and Cooking with More Avocados!!

Avocados are right a home in your fruit basket!

A beautiful bed of your favorite greens, For me it can be whatever is freshest in the market. I chose a mixture of baby greens, beet greens and fresh crisp peppery watercress 

Layered on top of the surprise bed of greens and avocado is vine ripened Campari tomatoes, fresh sliced peaches and nectarines, shredded carrot, cucumber and feta cheese all drizzled with a delicious honey dijon vinaigrette.

Whatever your pleasure, whatever the occasion, whatever your fun, mixing fruit with avocados in a beautiful healthy salad is a way to say I love you. And what better way than to start today, everything is right in your fruit basket. No recipe, just components of what you have, any greens will do, whatever your pleasure, be it feta, goat, brie or blue cheese. Make your own dressing, your favorite store bought is great or even a drizzle of good olive oil and a squeeze of citrus can be lovely. You have it all right at your fingertips and now it is time to enjoy your pleasure !

Bellingham Bay Washington Sept. 2010 Last Days, Last Hoorah!

Looking out over the breakwater in Bellingham Bay, Washington. As  I sit and wait for the sun to set, minute by minute, reflecting on my summer at sea, a warm blush of peace and happiness trickle down my every inch of being. 

Watching the fishing boats from the distance, like dots in the horizon, then larger and larger the mass of black become, obviously, 2 ton, diesel, fishing vessels coming in from the days catch. Glamorous no, but in these pictures they become romantic silhouettes.
   

Bill, the captain, has made his way in the dark. As he passes our boat he waves with a big thumbs up. About and hour later, after docking his boat, tying his lines and securing his ship, he pays his crew ... another day. I see him walking down the dock, he finds me sitting on the aft deck. He never comes empty handed. He greets me with a hug and a kiss and a beautiful Sockeye salmon. We visit over conversation and a cocktail, he is anxious to get home after many days at sea. Come to think of it so am I.

 DILL SALMON WITH GREEK SALAD

1 c. chopped seedless cucumber
2 c. chopped plum tomatoes
1/2 c. sliced red onion

1 crumbled feta cheese
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
 

Mix the first 4 ingredients together. In a separate bowl mix the next 6 ingredients together. Taste for seasoning.

1 side skinless salmon fillet (approx. 3 lbs)

Salt and freshly ground pepper

1/2 c. extra virgin olive oil
1 c. pearl onions

8 Campari tomatoes

2 T. dry dill

On a sheet pan lined with aluminum foil lay the salmon. Toss the tomatoes, onions, olive oil, salt and pepper together. Pour over the salmon and bake for 30 minutes at 375 degrees.

Serve with the Greek Salad. Enjoy!

AVOCADOS Healthy! Delicious! Nutritious! Back to School Snack!

Avocados are at home in any fruit and vegetable basket. Chop it, dice it, slice it, mound it on an English muffin or drizzle it with your favorite olive oil, vinegar or even ranch dressing (yum)

Now don't those look yummy?

Fruit Salad with Avocado? You bet!!!

 Peaches, Apples, Tangerines, Clementines and Nectarines ... don't forget the Avocado!

Eating Avocados puts Good Health right in the palm of your hand!

AVOCADO HONEY PUDDING

1 ripe Haas avocado
2 T. dried cranberries, cherries, blueberries or any chopped dried fruit
4 T. honey
pinch Kosher salt

Split the avocado in two even sections. Remove the seed. Hold the half avocado in your hand and with a small spoon slice and mash the avocado in the shell. When the avocado is mashed add the salt, honey and cranberries. Stir together and taste. Adjust with more honey, salt or dried fruit. Enjoy!

TOASTY PB-Avocado

1 thin sandwich round, English muffin, favorite whole grain bread or roll
2 T. peanut butter, almond, cashew or favorite nut butter
2 T. mashed ripe Mexican Haas avocado
pinch of Kosher salt
2 T. Demerara or brown sugar
2 T. coarse chopped pecans or favorite nut
* Can substitute honey for sugar

Toast the sandwich round (not split). Spread the peanut butter over the top. Spread the mashed avocado and Kosher salt on top of the peanut butter. Sprinkle the sugar on top of the avocado. Sprinkle the nuts over the top.  Enjoy!

Crispy Toasted Thin Sandwich Rounds with Creamy Nut Butter and Smashed Ripe Avocado, Demerara Sugar and Toasted Nuts! HEAVEN ON A PLATE!!!

Avocados are not just for Guacamole anymore!

CHEFS LOG SAN JUAN ISLANDS, WA. ROCHE HARBOR, AUGUST 25 2010

Beautiful Roche Harbor, San Juan Islands, walking into the gardens. The next few pictures are an invitation to walk with me on terra firma.  The photographs are as breathtaking and magnificent as Mother Nature can be. I know it is not food, but it does immerse me into its, color, light, texture and smells. Walk and sit with me as I fall in love all over again.  

All my love, hopes and dreams ....

CHEFS LOG SAN JUAN ISLANDS WA DATE AUGUST 20 2010

A full load of Dungeness Crab, only the males, six inches or more. Babies and females thrown back to the waters off Sucia Island in the San Juans. Lunch and Dinner look promising!

 

Fresh caught and cooked within the hour. We sit down to a lovely lunch with condiments, warm buttery baguette and a big mixed green salad. and don't forget a lovely crisp and cold white wine to wash it all down.

Leftovers get picked and chilled for a bountiful dinner. One for the pot and a nibble or two for the chef. I love cracking crab! Crack Cook and Smile!

Mis en place of fresh basil, ripe heirloom tomatoes, sweet bell peppers and garlic with lashings of great olive oil. A quick saute and within minutes dinner fit for a King  A grand crab and pasta feast. It doesn't get any better!

Pasta! Pasta! Pasta! Crab! Crab! Crab! Delicious and rich with flavor!

Voila'!

CRAB SPAGHETTI

1-2 lb. crabmeat (Dungeness, Alaskan King or Maryland)
½ -1 lb. thin spaghetti

1 c. extra virgin olive oil
6 baby sweet bell peppers, sliced thin
Heavy pinch crushed red chili flakes if desired
3 c. chopped ripe tomatoes
Big handful chopped basil and Italian parsley
2 shallots chopped
½ c. sliced garlic
Kosher salt and cracked black pepper

Cook pasta in well salted water to al dente. While pasta is cooking heat in a large skillet and add in the cup of extra virgin olive oil. Over medium heat sauté the chilies, bell peppers, shallots and garlic until soft.  Add the tomatoes and continue to cook for 2-3 minutes. Add the crab. When the crab is warmed through add the hot pasta and a ¼ cup of the pasta water. Mix together. Toss in the basil and parsley. Taste and season with salt and pepper. If you like more heat season with the crushed red chilies.  
Enjoy!