Monday, December 29, 2008

December Poll Results

First off I would like to thank everyone who participated in the poll, it’s the most answered poll to date. I’m very pleased to see how the poll progressed. It was interesting to watch the numbers add up because the first few answers where of the frequent flyer category, and since I’ve not even been to an airport in over 11 years it was somewhat foreign to me that people might actually jump on a plane for a good bit to eat. In the end things became much more rounded. I"m still impressed with the percentage of people willing to take up to or more than a single day to seek out a dining experience. Personally, I’m a 20-30 minute kinda guy. I feel like with in that radius there is enough to keep my happy. While that isn’t necessarily the right take on the question, I suppose I’d drive up to an hour for something unique. Anything over an hour each way I would rather just turn into an overnighter. Better safe than sorry when it comes to intoxicatingly good food lubricated with a few martinis and a bottle of wine.

Thursday, December 25, 2008

Late December Photos

Here is a glimpse of the multi grain pilaf set under a filet of Salmon topped with pistachio beurre blanc. The pilaf and sauce really came together nicely.

Here is a wonderful shot of a Plesant Home Cattle Company hanger steak. There are spiced sweet potatoes under there along with satueed spinach with bacon and onions, drizzled with a fig vincatto. I purchased whole hangers from Fresh Fork Market. The roughly six pound pieces needed considerable butchering, luckily it only took me one piece figure things out.

I'm a fool for long shots with alot of objects in focus. This pic looks alot more interesting if you click on it to enlarge.

These two guys are the rocks of the Nemo kitchen. Like the two wheels in a bicycle, these two guys work together better than Abott and Costello. James, on the left, is the brick from which all things sanation wise come from, but he is also trained to toss all our salads, and not limited to cold food, James also is an excellant baker. His co-worker Shean is our big time pantry man, master desert maker, from scratch dressings and bacon are his specialty. This man is a rare find in this business because he actually cares, and that goes a long, long way. If I'm correct at the time of this picture they were discussing the Maillard Reaction or was is weather the Fahrenheit tempeture scale or Celsius is best to gauge the doneness of their creme brulees, or was it who was gonna salt the driveway? Anyhow, they do an exeptional job, and are greatly appreciated.
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Monday, December 22, 2008

Recipe de jour

Something new for your holiday buffet?

I was standing in dry storage at the restaurant the other day brainstorming side dishes for our daily salmon presentation and the first three items I found that interested me were almost empty. There were barely any black lentils, only a handful of wild rice, and a quart container of white beans. Then I decided on a what we’ve been calling a ‘multi-grain pilaf’ and the end product is quite tasty. After adding white rice and red quinoa to the mix there was a good balance of heft and fluff, of bite and chew, and an earthy character that no single ingredient posses alone.

At the restaurant this procedure is easy. I grab five pots, put a cup of each in the pots, top with water, throw them on five burners, and as each finishes it gets dumped into a bowl that goes into the walk-in cooler for proper cooling. This does seem quite unpractical for the home cook so I’ve adapted the following recipe to make this great tasting dish a little easier. I do suggest sharing this as it’s difficult to not make a large batch.

From the grocery:
1 8-10 oz can cooked white beans, drained
1 cup each wild rice, white rice, black lentils and quinoa
water, divided
1 large yellow onion diced
4 cloves garlic
2 red bell peppers diced
1/4 pound butter

Using only two pots, in one pot add lentils and about 4 cups water, once this comes to a boil add the wild rice and cover cooking on low until tender, about 20 min. In another slightly larger pot Sauteed onion, garlic, and peppers in butter until beginning to caramelize then add white rice and 4 cups of water, bring to a boil, then cover and simmer for 10 min, then add quina and cook another 10 minutes until tender. Finally mix everything together with the canned beans, season with salt and pepper. On a note about the liquid, some of the water can be switched out with chicken stock. Also, if either pot needs more water that is perfect since it’s easier to add than to take away.

Wednesday, December 10, 2008

Poll results.

Well, there is little hope left for the foodie this holiday season as the latest poll triumphs Thanksgiving as the most highly exhaulted for those with a culinary mind set. I hope I can get some christmas cookies before they stale, and some chocolates before they melt, and I hope you can find whatever holiday culinary treat you desire both available and affordable in the coming weeks.

Newly Found Show

I happened upon this very well put together show on It is the perfect blend of cooking and food, personalities, great views of famous restuarant kitchens and dining rooms, with interesting conversations. Daniel Bouloud comes off as very human and honest which make the shows all that more appreciatable. There are three seasons available, so I'm currently working my way through them. You can find them here. They are worth it.

Tuesday, December 02, 2008

Classifieds anyone?

The recent economic downturn has currently made my high paying salary disposable resulting in a downsizing of my income level. With the mutual respect of Nemo Grille I'm currently seeking a position as chef, sous chef, or heck even line cook if it comes to that. I've done my best to keep this blog as an accessory to my resume so if you, or anyone you know might be seeking to fill a position in their kitchen please direct them to me, and don't bother searching for an e-mail, here it is: