Components
Who ever would have thought that in the kitchen we deal with components? We do. When planning a plated dinner for, oh say, six hundred guests it is really important to know how many things are being placed on each plate. For example, a salad can have a chicken breast, grilled vegetables, cheese, edible garnish and dressing. That is approximately six components. Why six you ask when the math says five? Because I didn't add the salad greens! Ah ha! Something as simple as this can ruin your entire day if you are one pair of hands short when it comes time to plate six hundred salads!
When we do a large event, a lot of pre-planning is involved. We need to know how many guests we are to feed, how much to order, how much to prep a day out, how much to prep the day of the event and how many fellow worker bees it will take to execute the vision of the Executive Chef. My Sous Chef and I have been working together now since my arrival here in June and we are pretty solid when it comes to all of this. It didn't happen overnight but it didn't take very long. There is no need to reinvent the wheel, just refine it. We are doing things now that no one thought possible upon my arrival. Our plates have more components, more flavors, more beauty and what matters the most - more guest satisfaction. Why is this? Because all of the components are just right…
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| Components |
What does all of this have to do with recipes? A recipe is a list of components or ingredients that make up a well balanced meal. If one component is too strong or too weak it upsets the balance of the outcome. That is why following a recipe is so important. If you need more salt, add it. If you need more sweetness, add it. If you need more spice, add it! The recipe is the foundation that you can refine. Please feel free to modify any of my recipes to suit your taste. Some people say my chili isn’t hot enough. Some say it is way over the top. Isn’t America great? We have the ability to make it any way we want. I am just providing a solid foundation for all of you to begin with. Enjoy!
2 TBL sesame oil
1 TBL chopped ginger
1 TBL chopped garlic
1 small white onion julienne
1 ea red green and yellow bell pepper julienne
2 TBL scallions small cut
8 oz cooked chicken breast fine julienne
1 tsp toasted white sesame seed
1 tsp black sesame seed
2 TBL white wine
2 TBL ponzu
4 TBL peanut sauce- see my recipe on this blog
Optional- half a cup of blanched broccoli and half a cup blanched cauliflower
•Get a skillet or wok hot on a medium high heat
•Add the sesame oil and vegetable oil
•Add the ginger and garlic and give it a quick stir
•Add all vegetables and chicken and stir
•Add white wine and stir
•Add peanut sauce
•Add soy sauce
•Stir all ingredients
•Add all sesame seeds and scallions
•Serve piping hot over Jasmine rice
Thai Peanut Sauce
2 cups smooth or chunky peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
1/4 cup lime juice
1/2 tsp cayenne pepper
•Combine all ingredients with a whisk until smooth. •Refrigerate half an hour and serve.
Looking for a special recipe to make your special someone for Valentine's Day? Here's how I make my Seared Scallops. Enjoy!
I love chili. I mean REALLY good chili with complex flavor profiles and LOTS of spice. One of the first things I made growing up, before I was a chef, was chili. I race sailboats and while growing up back east as a kid every year, we would deliver my friends race boat by water to Annapolis, Maryland for the Annapolis Spring Series. It was usually pretty cold, so hearty chili was a staple on the delivery meal menu. Over time, I perfected what I thought to be the best chili ever. All of my friends and family love my recipe as long as I tone it down a bit and not make it too hot. Especially for my mom!
Way back in the 90’s, when I made it for a chili competition that required the use of a well known brand of tequila, I flamed the ground beef with tequila and put it out with Lone Star beer. Since moving to the northwest and Everett, I modified my recipe to use more local ingredients. Blue Water vodka is perfect and so is Scuttlebutt beer, and both are available right here in Everett. So I flambé the hamburger meat with the vodka, then put it out with a bottle of Scuttlebutt. It tastes great and I get to have a brew or two while enjoying my chili. If you are nervous about the vodka part of the recipe simply skip it (and the beer), if you are so inclined.
If you make it during the peak of the tomato season, please use local fresh tomatoes. As well as all of the other local ingredients you can find. The produce here is amazing and I am taking full advantage of it all as much as I can. I hope you enjoy my chili! Make it as hot or not as you want! It is screaming hot in the Arena Grill so please come in and check it out!
