Culinary Training... A Chef's Guide To Quality Food

CULINARY TRAINING

BY BRIAN THOMPSON

INTRODUCTION

Welcome to my world of taste and smell, and all things delicious. With this book I intend to guide you with my 25 years of experience and knowledge, and give assurance that in following my lead, it will take you to new heights with your own personal or professional cooking accomplishments.

With all my years of being a professional chef training cooks to properly operate a successful kitchen, and my love for teaching, I wanted to bring this guide to anyone and everyone who is looking for that perfect pathway to fine culinary art.

This guide is a compilation of the notes I’ve taken, all the recipes I’ve perfected, and all the cooking techniques I’ve learned and taught throughout the years.

I’d like to take you on a journey, masterfully through each step it takes to achieve your goals in fine culinary art. I’ve carefully devised the right steps it takes, starting with the basic stocks, sauces and bases, working into the pastas, vegetables, and meats; then on to the elaborate entrees, and learning how to bring in your creative thinking. Learning the basics opens the door to your own creations. Each step has its own preparation rules that make it easier to create that special dish.

My personal library is full of dozens of cookbooks filled with recipes and techniques from around the world. I have been very fortunate to have apprenticed and worked with some of this country’s greatest culinary talents, teachers and chefs. In a way, this book is my way of giving to those who also want to learn the ways of the epicurean force, and be a culinary force of one! So, always try to keep in mind to use recipes as guides, not as “roadmaps with exact-measured steps”; rather, approach recipes with the mind-set of having a “quality-end-product” being the goal. Recipes are really just a process; it is up to you to learn, “What goes where, how & why…”

ABOUT THE AUTHOR

My world of cooking and fine foods began when I was five years old and intent on watching and helping my great-grandmother make cinnamon rolls. She and my mother were my earliest inspirations in cooking, and I still make my cinnamon rolls that same way.

After high school in Manhattan Beach, California, I went on to take my interest in food to the Los Angeles Culinary Art School to get my Associates Degree as Chef in Restaurant Management. This education proved to be a fantastic base in building my career. At the same time, I was fortunate to gain an apprenticeship with Certified Master Chef Andreas Kessler at Barnaby’s Hotel in Manhattan Beach.

Once I obtained my degree, I moved to northern California where I was fortunate to secure a top position at the revered Albion River Inn outside the town of of Mendocino - fine dining and gourmet wedding banquets; a wonderful place to work and live.

A few years later came family matters that interrupted my life, and I ended up in Las Vegas, Nevada. Here, again, I was fortunate in winning the audition to be the private chef for Mr. Las Vegas, Wayne Newton. My time with Mr. Newton was fantastic, cooking for so many of his famous friends. And he and his family are wonderful people. But the contract came to an end, and I longed to be back at the beaches of Southern California. I made myself available as a freelance chef, working with catering companies, and private dinners. I soon became the Sous Chef at the very prestigious, private Rolling Hills Country Club. It was a great experience having several gourmet-functions every single day, and a wedding banquet scheduled every Sunday for the next few years… there, I learned so much

Through client referrals and networking, my freelance and personal chef services began to grow, and my list of clients was exceptional. In order to live closer to particular clients, I moved to Malibu for the time to complete several assignments. I catered weddings, special events and dinner parties for many well-known celebrities and high-profile corporate executives in Malibu, Beverly Hills & Hollywood. I have had the unique experience of working for

people who would often take their chef (me) with them on elaborate vacations. Like cruising on 110-foot custom yachts up and down the West Coast, to month-long gourmet llama-packing trips in the Sierra Nevada Mountains. In 2010 I was hired to cater a Thanksgiving dinner for the sitting Speaker of the House, the third most powerful politician in the U.S government, at the time, Mrs. Nancy Pelosi and her family. After dinner Mrs. Pelosi told me my raspberry dark chocolate truffle cake may be the best chocolate dessert she’s ever had, and this woman really loves chocolate! It was a fine meal and a very kind compliment from a kind lady, who was just lovingly celebrating Thanksgiving with her friends and family… plus a full detail (3 trucks full) of Secret Service agents. This was a memorable evening for sure.

In 2010, I returned to Las Vegas working as a personal chef for many of those I have known as well as new clients continually. The next year, 2011, a poll taken by the website for professionals, Thumbtack.com, voted me as the Top Personal Chef/Caterer in Las Vegas. Since then, my career as a top personal chef for 25 years has continued to be truly an exciting adventure, with always more to learn every day and around every corner.

I want to share this all with you to teach and guide you through your personal journey of fine cooking.

GENERAL SAFETY & SANITATION

The main book of training I used in Culinary School became my ‘cooking bible’…to this day, I still find myself quoting it passionately, like some preacher quoting scriptures. The author of this fabulous book is Wayne Gisslen; the title, Professional Cooking, second edition. His chapter called Safety and Sanitation is so ingrained in me and my ways of teaching culinary skills that writing my chapter on this felt almost a bit plagiaristic, but it is not. I’ve adapted it, because the information it contains is so important in the culinary world. There are several loosely quoted formulas, and basic knowledge, which every cook needs to know in order to be successful in any kitchen. The knowledge I’ve learned from Professional Cooking, has helped me form these general safety and sanitation rules.

I feel respect is everything, especially in regards to food. Having respect for the natural elements of the foods we consume, as well as respect for the health and nutritional contributions for the guests who are eating our meals tells so much about the success of that chef. We must maintain respect for the health aspects of the foods, as well as the sanitation in the kitchen environment, in order to keep our customers safe and content.

With food preparation and handling, we face two major issues: First, cross-contamination, which is the transfer of bacteria to food from another food, work surfaces, and/or equipment. The second issue we need to be concerned with is the fact while working with foods we need to keep the temperatures out of the danger zone; between 45 and 140 F. Through my experiences in the food and beverage industry, the following are very much considered ‘golden rules’ to live by:

Professional Cooking: Wayne Gisslen, resourcs:(pages 12-21), Food Handling and Preparation Methods

Order in the Kitchen

“Cleanliness is next to Godliness”

This is more than just an old adage; in the culinary world, it should be a way of life

Respect is everything when it comes to food handling. We must have respect for the natural elements of the foods we are preparing as well as respect for the health of the guests who are eating our meals. It is a wonderful feeling to bring food into your own kitchen and work with it in aclean environmentthatyouknowis freefrombacteria andclutter;aplace well organized where items you need are easily identified and accessible.

By respecting the food, you can take pride in what you serve. Healthy food purchasing, handling and preparation on down to the care and intricate skills in proper plating will make it an experience for everyone, and not just a typical meal.

Be Careful

Bad habits can be found in most every kitchen and this is the reason for my guide. For those of you training and building the knowledge of a professional staff, cooks and managers, you help them be successful. By improving the knowledge of your cooks, managers etc. you help make them more valuable employees therefore more valuable to your company. They are your greatest resource. Your staff is the direct connection to great guest satisfaction. The exceptional foods and fine service you present are of course the key to having repeat clientele.

If you are the at-home chef, this guide will surely make you more organized and prepared to make the best meals you can possibly conjure up.

The book used in my culinary school has become my cooking bible so to speak. I forever quote it passionately like a preacher. The author of my favorite book is Wayne Gisslen and the book is ‘Professional Cooking” second edition. The knowledge that came from that book has helped me form my golden rules in the kitchen.

With food preparations and handling wefacetwo major concerns that need attention at all times: cross-contamination and temperature.

1. Cross-contamination: The transfer of harmful bacteria to food from another food, work surfaces, and/or equipment.

2. Temperature Control: Foods must be kept at the proper temperatures for each to be kept out of danger of going bad. For perishable items the temperature range bacteria grow quickest is 40 F to 140 F, considered the danger zone. Delicate foods held just a few degrees below 140 F for a little whiletoolongcanbringdevastatingeffectstoyourguests’stomachs.Food sickness is never pretty, always violent, and leaves a bitter taste in the mouth of your guests.

I write this guide to help you create safer food handling practices, and help you to better prevent food-borne illness. These are rules to live by in any kitchen you are working.

Bacteria

Most food-borne illnesses are caused by bacteria. It is of primary importance everyone working with food take serious responsibility for the health and safety of all who will eat their foods. I’m writing this to help people like you understand better how and why disease-causing bacteria in improper conditions and temperatures can grow and spread fast. Understanding bacteria and how fast it can multiply, and how sick it can make people, is essential knowledge and must be practiced by everyone at all times. Just a few degrees in temperature can severely affect the fine balance of life.

Science has defined many different types of bacteria. Bacteria are everywhere; in the air we breathe, in the water we drink, in the ground, in the soil on our foods, even in our bodies. There are beneficial bacteria that live in our guts, and are there to keep us healthy, to overpower the bad bacteria, and help with our digestion. But our concern is the bacterium that pertains to food.

Good bacteria are also involved in the fermentation of food products: cheese making, yogurt, sauerkraut, sourdough, and wine, beer, and spirits; and is ever-most important in the use of yeast for rising breads. Yeast is a

single-cell fungus which eats sugar to live, and grows in warm moist temperatures. Yeast ferments at 80 F, and dies at approximately140 F.

Just like the good bacteria creating growth in the beneficial fermentation of foods, the bad bacteria are lurking there in the kitchen, ready to attack and multiply. Under the right conditions for growth, a group of bacteria can double in number every 15 to 30 minutes; essentially this means a single cell bacterium could easily multiplyto amillion in less than 6 hours! Yummy!

Undesirable, disease-causing bacteria, also known as pathogen, is the most important category food-workers deal with. Pathogens don’t necessarily leave a detectable odor or taste in food. Most of the time, there is no way of telling whether food has been contaminated, no way by smelling it, looking at it, feeling it, or tasting it. Microscopic in size, they cannot be seen with just your eyes. This is where the old adage holds true, “when in doubt throw it out!”

For these reasons, vigilance on smart sanitation and smart storage are the only ways to truly protect foods against pathogenic bacteria. As the bacteria begin to overcome the food, some signs that the bacteria may be present are slick and slimy surfaces; discoloration of food products; offensive smells and sour odors and bad-flavors.

Golden Rules of the Kitchen

1. Start with clean wholesome foods from reputable purveyors’ markets and organically certified farms. Whenever possible buy governmentinspected meats fish poultry produce dairy and egg products.

2. Handle foods as little as possible. I prefer to use latex gloves when handling foods especially foods that are wet. To keep the risk of crosscontamination down while handling foods use items like tongs spatulas or other utensils instead of hands whenever possible.

3. Start clean stay clean and clean as yougo. Always use clean, properly sanitized water buckets, properly cleaned equipment, worktables and all surfaces. This is a primary rule “Wash your hands well both before and after handling raw poultry meats fish or eggs”. Remember; avoid crosscontamination by always sanitizing your cutting boards work-surfaces and knives before starting production on another food item.

4. Never mix leftovers with freshly prepared foods.

5. Keep your refrigeration units at proper temperature, and always clean inside and out. Don’t wait till the end of the day to clean the kitchen; by then the whole place can be infected and dirty. Clean as you go! Sanitize and avoid all bacteria growth.

6. Internal temperatures of cooked foods should always be checked before serving. Cook all pork products to an internal temperature of at least 150 F.

7. Wash all foods well!! Pre-prepped items will save you time in the future, so plan ahead and prep ahead. Wash raw fruits and vegetables thoroughly. If necessary, use a sponge-type scrubber to remove dirt and particulate matter. I can’t stress it enough; even when using “certified organic”, washthem well. Realizehowmanyhandshavetouchedthatfood product or how many miles it had to travel in what kind of conditions it traveled, and what kind of equipment was used. With all this in mind, its best to know you are eating and serving only the cleanest foods.

8. Keep foods covered whenever possible unless in immediate use. Keep foods wrapped in plastic wrap or in containers with tight-fitting lids. When freezing items for long periods of time, in addition to plastic wrap, always be sure to wrap and tape tightly with butchers’ paper. Always use Label & date system to identify products especially if frozen or in non-seethrough containers. Know precisely - and quickly - what is in each container, and how old it is.

9. Do not bring out more food from refrigeration than you can process in about 30 minutes. Keep cold food COLD. When bringing foods out of solid frozen temperatures, whenever possible, defrost in refrigeration temperaturesastokeepbacteriafromformingontheoutsideoftheproduct while the inside still is defrosting; if using quick defrost method run cold water over it in the sink; be sure to not block the drain so the water flows freely and the product defrosts properly.

10. Perishable food should not remain in the temperature danger zone for more than one hour. Boil leftover sauces gravies and soups before serving; and always bring meats and vegetables to quick and proper internal temperatures.

11. Chill all ingredients for protein salads and potato salads before combining with other ingredients. Chill all stocks, sauces, soups, custards, cream fillings, and other potential bacteria-contracting foods as quickly as possible. Pour them into shallow clean pans, and refrigerate them. Do not stack pans, and always allow air to circulate so the product will chill quickly, stirring if necessary.

12. Keep Hot Foods Hot and Cold Foods Cold. This is a motto we need to live by in the kitchen. Contently approve the foods quality by practicing THE DANGER ZONE temperatures 40 to 140

13. Have the proper cleaning supplies closely available for use by all trained personnel. Indoctrinate all employees and co-workers about the chemicals and cleaning techniques to use; this is essential training for all. Learn proper vs. improper usage of cleaning chemicals. Never use bleach with ammonia…never!

Labeling

Every professionally operated kitchen will have an effective label and date system being used by all staff to ensure the quality of their food and the safety of anyone eating their food products. This is a necessary, very simply system of communication; the prepared food items on the shelves of your refrigerator will be organized in containers, all of which will have dissolving or easily-removable white labels. Each prepared food product will have necessary and proper identification written on this label. Each product label should contain its name and the date the product was prepared; some companies even ask the name of the cook who prepared the item to be on the label as well. This is to ensure accountability for the item’s quality, freshness and flavor.

Portion Control

Portioncontrolmeansproperlymeasuringallportionsserved.Thisensures all amounts are correct, and that recipes have proper yield. Also, the chef’s food costs reflect properly. The concept and function of portion control is essential to understand for everyone who wants to prepare a meal. It’s a matter of measurement, which begins in the planning and preparation stages, and is carried all the way through till the end of service.

Controlling portions usually begins when you measure the needed ingredients for a recipe, and purchasing that proper amount of food for that recipe.

Proper measuring and ordering will assure proper portions. Proper measuring calls for proper measuring tools: Cups, spoons, ladles, scoops, scales, and so on. Being accurate is one of the best kitchen habits to develop. Don’t guess! It may cost you money and customer satisfaction.

Equipment

Thorough knowledge of equipment is essential for success in the kitchen. It is very important to know all the equipment you might work with or work around, especially for safety purposes.

The more you know about the equipment you will be working with, the more valuable you will be to an employer.

Common pan sizes in professional kitchens have easy-to-understand names for instance, Hotel Pans: There are full 200 (size) pans, 400s and 600s.

These numbers refer to the depth of the pan; a 200 = 2 inch depth; 400s = 4 in. depth, etc.

The pan will be either a full pan or a half pan (which is half the size as a full pan).

These are the most common industry standard-sized pans. There are also so many different, weird sizes and shapes, but we don’t need to explore these; they all seem to have their place and function, and individuality.

Unfortunately, in commercial use, these jugs must be disposed after one use. At home they can be used as per your own judgment, but reuse is not NSF approved, therefore not permitted in a professional kitchen.

In my freezer at home, I have a sanitized frozen one-gallon jug of water waiting to help cool-down my next sauce pot quickly.

CaterWrap

The term cater wrap is well known in the catering business or any time of having to transport foods in vehicles for an off-premises event. To cater wrap is basically not just putting plastic-wrap on the top of a container of foods but literally wrapping the entire container in plastic wrap so even if turned upside down, knocked off a table and rolled over a couple of times; your product stays in the container; there’s no mess and the show goes on…

CaterWrap is also the term for a pre-rolled linen-like napkin with heavyweight knife, fork and spoon set also used in catering.

Ice Wands

Ice wands are a great invention. In my opinion, they ensure one of the quickest methods to bring down the temperature of hot liquids. These ice wands are long heavy-duty Lexon-plastic tubes with a locking lid. Keep them sanitized and filled with water, and frozen solid at all times. A very cool invention. they can be purchased through most food purveyors or restaurant supply stores. At home, you can easily recreate an ice wand cooling devise by cleaning and refilling empty one-gallon water jugs with water and freezing them. It is very important they are solid frozen when ready to be used. The colder the ice is, the more diffusion of temperature there is; therefore, a quicker cooling time is available for all stocks, soups or other hot liquids. After simmering liquids, take from the heat, place on the frozen jug of ice; the jug cools the liquids, and all the ice that melts stay in its container.

A loosely translated ancient Chinese proverb states, “…yes, it is important to learn new things every day; yet it may be more important to un-learn things every day like bad habits…” Make room for NEW and BETTER.

Always be smart, mindful, and constantly educate yourself. Be good to your food, and it will be good to you!

References: Professional Cooking Author: Wayne Gisslen resource: pages 1221) Food Handling and Preparation Methods

Stocks, Soups & Sauces

Beef Chicken Fish Thickening Sauces SOUPS

Stock Stock Stock Agents

Basic Sauces & Several Derivatives…

Making Stocks & Broths –

Brown Beef Stock - Depending on how the stock is to be used, will determine the style of brown stock to make. If your final product is a rich brown sauce or Demiglaze, you’ll need to add a bottle or two of red wine and cook sauce longer in order to develop a deeper, well-roasted flavor. Or, if your final product is to be used for a broth or soup, I would not add much wine or roast items too much either, the broth might develop a bitter flavor, and there will be more time later, to develop flavorings and seasonings, as you add other soup ingredients.

BEEF STOCK INGREDIENTS:

Beef shank bones –washed, cut in 3 in. pieces Water – Equal amounts, same as the bones

Mirepoix – washed & chopped onion, carrots, & celery Tomato paste & /or other tomato product (Roast longer with Mirepoix for darker beef or veal flavor) Herb

Sachet – Fresh herbs and stems tied up in cheesecloth:

o Parsley stems

o Thyme

o Bay Leaves

o Pepper Corns

o Whole Cloves

Chicken Stock – Depending on how the stock is to be used, will determine the style of poultry or chicken stock to make. If you’re final product is a rich

Chicken Gravy or Veloute, you may want to spend more time developing its flavor with seasonings and herbs; as opposed to your end product being a Soup, meaning you would have more time later to develop flavors, as you add other soup ingredients…

CHICKEN STOCK INGREDIENTS:

Chicken trimmings and Bones

– rinsed Water – Equal amounts, same as the bones

Mirepoix – washed & chopped onion, carrots, & celery Herb Sachet – Fresh herbs and stems tied up in cheesecloth

o Parsley

o Thyme

o Bay Leaves

o Pepper Corns

Fish Stock (Fumet Blanc)

It seems all stocks are very basic and simple. The same is true here, but Fumet is delicately, a little different. The choice of wine will greatly decide the flavor’s fate, I prefer a dry Chardonnay.

There are many uses for quality fish stock. There are almost as many uses as there are different types of fish to use to flavor the different Fumet stocks one can prepare. A quality fish stock can

Greatly improve any seafood-based soup or sauce. A Fumet is often enriched with savory flavors and used to poach individual portions of fish to order. The flavor of this stock will increase with each piece of new fish added; by the end of the evening, this fumet has developed into a rich fish broth, and often end up as part of the Chef’s dinner.

FISH STOCK INGREDIENTS:

Lean Fish Bones – prefer fresh, but rinsed if frozen Water

– Equal amounts, same as the bones

White Wine (I prefer something dry, like chardonnay)

Lemon – A squeeze from fresh lemon, drop in the slice

Mirepoix – washed & chopped onion, carrots, & celery

Herb Sachet – Fresh herbs and stems tied up in cheesecloth

o Parsley stems

o Thyme

o Bay Leaves

o Pepper Corns

Thickening Agents

When making sauces, consistency is everything. Consistency in flavor & quality and consistency in regards to the thickness of the sauce, different degrees of thickness for different uses. This next table is a good one to use as a gauge when building a sauce’s textural consistency.

Flour Remember, quality flour is KEY to making a quality roux. Adjusting the ratios of FAT, STARCH, and Liquid

Roux

o White / Raw (Beurre Manie’) - Equal amounts of flour and clarified butter; but just plain unsalted melted butter works just fine.

o Blonde – Equal amounts of flour and lightly browned butter.

o Brunette – Equal amounts of flour and dark brown butter. (Much nuttier flavor)

Slurry or Whitewash – Flour dissolved and whisked into water or other liquids; then added to boiling liquids slowly, while whisking to prevent lumping. (Not too flavorful, & and not too recommended, but it is useful in many different dishes and circumstances)

Beurre Manie’- Equal amounts of soft butter and flour. Not cooked but raw roux. Slowly add to simmering liquids while whisking, allow for thickening to develop as the starch cooks. For certain Creole style sauces, like Etouffe’, it is common to brown the flour or toast it in the oven, cooling it down before adding it to the soft butter to make the roux; this process will give the sauce a “toasty & nutty” flavor, often referred to as a Brunette Beurre Manie’.

▪

Corn Starch – Diluted and whisked smooth in water or other liquids. Pour slowly to simmering liquids while whisking, as to not develop lumps of gluten. Cornstarch and other modified food starch will cause sauce to become quickly thickened, & when this starch is cooked it becomes glossy. Very popular in Asian stir-fry style cooking.

▪ Arrowroot – Not widely used, but it is useful; a white powder looks much like cornstarch. Thickens hot or cold liquids, useful in the pastry kitchen with dessert sauces. The taste is left lightly starchy, but easy to disguise or cover-up with tangy lemon juice or with sweetness from honey or sugar.

▪ Liaison – 3 parts cream per every egg yolk, whisked together and slowly add to less than simmering liquids, taking it off and putting it on the heat as necessary to thicken; never let its temperature reach 180 degrees or it will curdle. Hold for service above 140 but lower than 180.

Some other starches which will help thicken liquids for example:

o Potatoes (Diced, Puréed, or Powered)

o Rice

o Legumes, Lentils

o Modified Food Starch

o Eggs also will thicken these liquids

▪ Reduction - Simmering a sauce for a long period-of-time, causes water to evaporate, therefore, the sauce will thicken. Use the reduction process to concentrate basic flavors, adjust textures, and add new flavors. A Gastric style sauce is developed when about 50% volume of sugar is added to flavored liquid then reduced and cooled to a syrup consistency.

This next table demonstrates “How & Why” the family tree of sauces is large, yet easy to understand. Notice the chart below: You see the Mother sauces, their offspring and derivatives. Now notice which liquid is added to which thickening agent to create the desired sauce. You will see how easy it is to make other offspring sauces from one basic sauce recipe. A couple little twists and adjustments to the flavors of the Basic Sauce will change the meal completely.

In this Chart, the “Small Sauces or Kin (Family)” are all mostly Classical French style sauces; these are not my recipes or sauce ideas. I learned to make these traditional French sauces from several different Chefs; but mostly as Sous Chef for a creative Frenchman Chef Philippe and also as Saucier to Master Chef Andreas Kessler.

SAUCE CONSTRUCTION

CHART:

Liquid Thickening Leading Secondary Small agent Sauce Sauce Sauces

(Mother) (Child) (Kin)

Cream sauce, Milk + White = Béchamel Mornay, Roux Sauce Nantua, Soubise, Mustard

White + Blond = Veal Allemande Poulette, Hungarian, Stock Roux Veloute Curry (Veal)

(Chicken) + Blond = Chicken Supreme Mushroom, Ivory, (Stock) Roux Veloute Hungarian, Curry

(Fish) + Blond = Fish Fond de Normandy, Bercy, (Stock) Roux Veloute Poisson Mushroom, Herb (Fumet Blanc)

Brown + Brown = Espagnole Demiglaze Bordelaise, Robert, Stock Roux Charcutier, Chasseur, Diablo, Lyonnaise, Madeira, Périgueux, Piquant

Mushroom

Bercy

Tomato + (Optional = Tomato Creole, Portuguese, Plus stock roux) Sauce Marinara, Pomodoro

Tomato Paste

Butter + Egg yolks =Hollandaise Béarnaise Charon, Foyot, Mousseline

Understanding Reduction Sauces and Glazes The versatility is endless, by concentrating the flavors of beef stock by boiling away the water content, we create a reduction process. Reduction is a important technique in sauce making and in many other areas of cooking. Concentrating flavors and making rich bases from which one can prepare many dishes with by only needing a little amount of concentrated product. When a good stock is reduced to the point where most of the water has evaporated, and the liquid product retains more body, because the natural gelatins are so concentrated, they should be able to coat the back of a spoon. When this occurs, this stage of the stock is now a glaze or glace (French word pronounced glahss). Glazes are used as flavorings in sauce making and other food production; the three types of glazes are created by reducing the three different types of stocks:

1. Meat glaze or glace de viande (glahss du vee awand) – Made from brown stock.

2. Chicken glaze or glace de volaille (voy lye) – Made from chicken stock

3. Fish glaze or glace de poisson (pwah sohn) – Made from fish stock.

Procedure for preparing glazes: Reduce stock over moderate to high heat. If necessary for final flavor outcome, enrich the stock with fresh herbs, more mirepoix, maybe some more bones, or wine, garlic, or Fresh berries sachet, fresh cut flowers, whatever creative flavors you need!!

As the broth reduces, skim the surface from impunities that form on the surface.

When it has reduced to a syrupy consistency and coats the back of a spoon, pour it through a strainer, pour into containers, chill as quickly as possible, cover and refrigerate. Glazes will keep for several weeks if properly stored, they also may be frozen. I will often freeze glazes in small Ziploc baggies, so to keep them in easy to use and defrost portion sizes.

Stock Recipes

The difference between brown stock and white stock is that the bones and mirepoix are browned for the brown stock.

After your mirepoix is cut and the bones are rinsed and blanched or roasted off, and every ingredient is ready and in place (mise en place); the stock should be ready to easily put together, and set on the back burner to cook. The following proportion charts are very basic guidelines, they have been adapted throughout most cultures, and nearly every chef will have some variation…

White Stock (Including Chicken Stock)

Brown Stock

Fish Stock (Fumet)

To Make: One Gallon: Bones 5 – 6 #

Mirepoix 1 #

Water (included a 5 – 6 qt. ½ lemon squeezed)

Sachet 1

White Wine 8 – 9 oz.

Many chefs will often use ratios to help them remember basic proportions and scale certain recipes to appropriate yields.

With Stocks, I pretty much use a ratio of 2 to 1 on the water to bones issue. In other words, if we thought of the water as 100% of our stock pot, we would fill it 40% with bones, 50% water and 10% with mirepoix. Again, every chef will have some variation…

Please use the following recipes as guidelines, be creative and expand on them; use your own flare, and style their flavors around what YOU want the final product to taste like.

This is a basic recipe for a classic chicken stock, but Chefs will often use the term white stocks as in contrast to brown, or fumet. With this recipe, basically any cleaned, blanched bones will work, depending on your desired end result (chicken, veal, beef, lamb, turkey, or ham).

Many proteins dissolve in cold water, but when heated, they will form a solid mass or solidify into small particles, like a froth of scum. It is these particles that will make a stock cloudy and often taste bitter. The purpose of blanching the bones is to help rid them of some of these impurities.

WHITE STOCK RECIPE

Yield: 2 gal

10 - 12 # bones

In this case Chicken bones Rinsed well and put in a stock pot to be blanched. Fill the pot of bones with cold water bring to a boil, drain and rinse.

Return the bones to a cleaned stock pot.

10 – 12 qt. water

Cover with cold water and bring to a boil, reduce the heat to a simmer, and skim away all the scummy, coagulated meat proteins and fats that arise to the surface.

Do not let the stock boil rapidly, but rather just simmer slowly, to draw out the flavors deep inside the bones; it is a slow process, not to be rushed. When the top is clear of all floating scum add the mirepoix and sachet.

Mirepoix:

1 # Onion, chopped

8 oz. Carrot, chopped

8 oz. Celery, chopped

Herb Sachet

8 Parsley stems, chopped

½ tsp. Thyme, dried

2 Bay Leaves

¼ tsp. Pepper Corns

2 Whole cloves

Cut a square of cheesecloth 4 in. X 4 in. Place all ingredients in the center, wrap it in the shape of a pouch, and tie with a piece of string. Since it is going to be strained through a china cap, sometimes I like adding some fresh herbs too, like parsley, thyme, or marjoram.

Simmer for the required length of time, skimming the surface as often as necessary. Be sure to allow plenty of cooking time:

Chicken and Turkey 3 – 4 hours

Beef and Veal 6 – 8 hours

Add water when necessary to keep bones covered.

Strain through a China Cap lined with several layers of cheesecloth.

Chill the stock as quickly as possible (I prefer Ice-wands), the stock keeps refrigerated fresh for up to 4 days; or freeze in small blocks, or Ziploc baggies, to be used later in smaller portions.

Making Robust Stocks & Broths

Beef Stock

Before you can make any quality sauce you must first start with a quality broth or stock. Here we’ll discuss procedures and techniques for making quality, robust, flavorful Brown Beef Stock. Depending on how the stock is to be used, will determine the style of brown stock to make. If your final product is a rich brown sauce or Demiglaze, you’ll need to add a bottle or two of red wine, and cook items longer in order to develop a deep, well-roasted flavor. Or if your final product is for a soup, I would not add the wine or roast items too much, the broth could develop a bitter flavor, and there will be more time later, to develop flavorings and seasonings, as you add to the pot, other soup ingredients.

Yield: 2 gal

10 - 12 lb Beef shank bones – cut in to 3 –

4 in. pieces, washed well

10 – 12 qt. cold water

Mirepoix – washed & chopped 1 lb onion, 8 oz. carrots, 8 oz. celery

Tomato paste 1 ½ cup

Herb Sachet:

8 Parsley stems, chopped

½ tsp. Thyme, dried

2 Bay Leaves

¼ tsp. Pepper Corns

2 Whole cloves

BROWN BEEF STOCK RECIPE:

Cut a square of cheesecloth 4 in. X 4 in. Place all ingredients in the center, wrap it in the shape of a pouch, and tie with a piece of string.

In two different roasting pans, brown the bones, the tomato paste and vegetables in the oven. Cook in oven at 400 till dark brown, not burned, but very dark, slow roasted brown. Depending on the amount of bones you are roasting you will have to adjust the temperature of the oven the amount of time in the oven. You’ll want to get the flavor from deep inside the bones, the Mirepoix should be taken out also when well roasted, but not burned. Take out of the oven and let cool.

Put the roasted bones in a stockpot on the stove, be sure to scrape all the browned meat matter and fat from the bottom of the pan, cover with water and bring to a boil, and when at temperature reduce flame to a heavy simmer. With a wide-cupped ladle, skim off whatever floats to the top of the surface; this will take almost constant attention and a lot of skimming. Whatever floats to the top is garbage, mostly coagulated blood and proteins…Throw it away, be sure to get it all, as it will simmer to the top, and if not removed will make your stocks and broths cloudy in color and bitter in flavor.

After the stock looks like it is free of scum and debris, about 20 minutes at high simmer, add the roasted tomato paste and mirepoix to the stockpot and stir it together.

Skim the scum as necessary, throughout the whole cooking process; this keeps stock from becoming cloudy and bitter... Add the herb sachet bundle and reduce on a low-steady simmer. Cook for several hours, and for the deep, intense flavors, cook it all night uncovered on a low, low, low barely simmering temperature.

After you have a well-rounded-flavorful stock, you can begin making and building your different soups and sauces.

This is a good recipe to use for a basic brown sauce which is rich in flavor, but not too strong with any predominate flavor; keep it simple, we may need to use it in many different ways and different styles of cooking; so Brown Stock shouldn’t have very intense flavors, but rather a well-developed beef flavor.

FUMET (FISH STOCK)

Yield: 1 gal

In a heavy stock pot add:

1 oz. butter

5 oz. Onion, chopped fine

2 oz Celery, chopped fine

2 oz Carrot, chopped fine

2 oz Mushroom trimmings

Sweat the vegetables, over medium heat till soft and aromatic, be careful not to brown them, just cook until flavors start developing.

When it’s very hot, add:

8 – 10 oz dry white wine

1 gal cold water

The juice from a half a lemon

4 – 6 lb bones from a lean fish

Herb Sachet

8 Parsley stems, chopped

1 Bay Leaf

¼ tsp. Pepper Corns

Cut a square of cheesecloth 4 in. X 4 in. Place all ingredients in the center, wrap it in the shape of a pouch, and tie with a piece of string. Since it is going to be strained through a china cap, sometimes I like adding some fresh herbs too, like parsley, thyme, or marjoram. Bring the liquid to a boil, reduce to a simmer, and skim the surface as often as necessary. Let simmer 30 – 40 minutes, strain through a China Cap lined with cheesecloth, chill as quickly as possible, and keeps fresh refrigerated for up to 2 days, or freeze…

Soups

After the basic stock is prepared and flavors are fully developed, we can start creating all the different soups and sauces we would like tomakeusing theenriched stock as itsbase.Foryour end product to be a quality soup or sauce one must first start with a quality stock.

One criterion I use to judge the quality of a restaurant’s cuisine is by tasting the quality of their soups. It is a very important course in the meal and often sets the tone and standards of the other courses to follow.

Soups are as culturally diverse, as they are versatile in their use. Soup may be served as a palate cleaner or simple concentrated broth for multiple course meals; also as a light first course before the main entrée. A hearty stew is often a full meal within itself, even ice-chilled as a fruit soup or appetizer gazpacho style.

Soup, according to the dictionary is a liquid food derived from meat, poultry, fish, and vegetables. The definition is all right, as far as it goes, but definitions aren’t rules, so don’t be too surprised if you read other books of chefs who use terms differently, or approach food with different styles. What matters most is that you learn the techniques and are able to adapt them to many uses and create a versatile repertoire of your own.

Soups can basically be classified as either unthickened, thickened, or specialty soups. The Clear Soups are generally unthickened; like a classic vegetable soup, broth, bouillon, or Consommé.

The thickened soups have more body to them. They have been thickened by adding some type of thickening agent such as a roux, slurry, even rice or potatoes, or pureeing one or more of the ingredients to provide a heavier consistency. The Thick Soups are

usually classified as Cream Soups, Purees, Legumes, Bisques, or Chowders.

The Specialty Soups is a catch-all category, which includes soups that don’t seem to fit well into the main categories; these soups are often native or particular to certain countries or regions; for instance, New Orleans style Gumbo, or Tom Ka Kai (Thai coconut chicken soup)

Classic Soup Recipes

After you have your stocks made and you can enrich their flavors by reducing further more roasted bones, mirepoix, and flavor profiles appropriate for the meal. Use these rich broths to make your soups.

Un-thickened soups are called Clear Soups

To start with, use very rich broths to make Clear Soups. I prefer a rich broth, instead of plain stock, so to reduce the soups cooking time and not overcook the vegetables and lose nutrients.

The first soup is basic Clear Vegetable Soup. This recipe is a good base to use to build other great soups.

Please notice the extreme versatility in these recipes and techniques.

Once you know these basic recipes like vegetable soup; just add one or a few of the following ingredients to create dozens of other variations:

1. Add fully cooked, hearty legumes & grains like: rice, wild-rice, brown rice, barley, lentils, amaranth or sprouted buckwheat

2. Add cooked egg noodles, tortellini pastas, bite-size cut pastas like linguine, tiny macaroni tubes or Large Israeli Cous Cous

3. Larger chunky-cut garden vegetables: mirepoix, zucchini, tomatoes, green Beans, corn, peas, lima beans, potatoes, large julienne-cut cabbage, kale or escarole (For Minestrone add cooked beans, pasta, oregano to a hearty vegetable soup)

CLEAR VEGETABLE SOUP

Yield: 6 qt

Portions: 24

Portion Size: 8 oz.

6 oz. butter or olive oil

1 ½ lb. Onions, small dice

1 lb. Carrots, small dice

1 lb. Celery, small dice .

In a large soup pot cook these together till they are soft. Then add the following and simmer another 10 minutes.

6 qt. quality chicken broth

1 bay leaf

1 lb. canned, whole, imported Italian Plum Tomatoes, rough cut Season with sea salt and white pepper

Thick Soups

Two favorite styles of thick soups are Puree Soups and Cream Soups. There is a basic rule, which you can apply to almost any cream soup recipe. Use your sauce knowledge, and start the base of your Cream Soup as either a Béchamel or Velouté. Now thin-out or dilute that creamy sauce with your chosen broth and infuse it with your desired ingredient for which the soup in named. (For example: Crème of Broccoli, or green peas, corn, onions, celery, carrots, asparagus, spinach, mushrooms, chicken…) then adjust seasonings and finish.

This is a very simple rule to knowing dozens of soup recipes instantly. Turn a basic “Main Sauce” (Béchamel or Velouté) into a soup quickly…

The Formula to follow is a ratio of 3:1

A nice Velouté style Soup consists of approximately:

1 quart Velouté Sauce

3 quarts Rich Broth

A proper amount of the Pureed “Main Flavoring Ingredient” …

Then tighten or thicken, and finish with a Garnish of main flavoring ingredient. For example, a traditional, proper garnish for a “Crème of Broccolis Soup” would be small, bite-size pieces of cooked Broccolis.

To make Fantastic and Quick Cream Soup recipes is easy. Simply, follow this formula and design your own balanced Signature Soup:

Béchamel Sauce (1 quart, thick consistency)

Pureed flavoring ingredient

Flavor-rich Broth, dilute to desired consistency

Finish with Butter and Cream

Garnish with main flavor ingredient

The following is a recipe for a Cream of Mushroom Soup. Use this as guide for creating many other creamy soups by replacing the main ingredients with different flavor profiles and seasonings.

CREAM OF MUSHROOM SOUP

In this cream soup method, the roux for the Béchamel is made directly while sautéing the mushrooms with the butter and adding the proper amount of flour, broth, hot milk & cream

Yield: 6 qt.

Portions: 24

Portion Size: 8 oz.

12 oz Butter

12 oz. Onions, chopped fine

1 ½ lb. mushrooms, chopped

9 oz. Flour .

In a large soup pot sweat the mushrooms and onions in the butter, when cooked and developing fond in the pan from the cooked mushrooms, and then add the flour slowly. Mix completely and slowly whisk-in the hot broth and cream.

3 cups of heavy cream

4 ½ qt. White broth, either veal or chicken, Hot

Whisk the broth till it thickens and simmer it till the vegetables are well cooked and can be pureed or passed through a food-mill. Then Pass the pureed soup through a fine china cap or through cheese cloth… (This is a general rule for most cream soups) …But, we are not going to strain this mixture since the goal is a very rich & hearty mixed mushroom soup. In this method, also add the cream with the mushrooms and simmer to develop a richness and desired texture.

Simmer about 10 minutes, and puree with a “wand-style” emulsion blender. Next, add enough hot milk to the soup to bring it to proper consistency. (Thick or Thin)

3 pt. Milk, Hot Salt & white pepper .

Finish this soup with a garnish of sautéed mixed mushroom, garlic, shallots and fresh herbs (I like parsley, chives & tarragon)

8 oz. mixed mushroom, chopped

1 oz shallot, minced

¼ oz. fresh garlic clove, minced Sauté in butter till browned, add chopped herbs and serve…

Purée soups

Purée Soups are made by simmering dried legumes and/or fresh vegetable, especially high-starch vegetables, in stock or water, then Puréeing the soup. This type of soup is relatively easy to prepare. Puréed Soups are not as smooth as Cream Soups but are heartier and coarser in texture and character.

One popular traditional Purée Soup is Split Green Pea. The following recipe is derived from a simple traditional recipe.

PURÉE OF SPLIT GREEN PEA

Yield: 6 qt.

Portions: 24

Portion Size: 8oz.

6 oz Bacon, small dice

(Everything in this soup is cut no-bigger than the size of the peas being used)

Mirepoix:

10 oz. Onion, small dice

5 oz. Celery, small dice

5 oz. Carrots, small dice

In a soup pot, render the bacon and then sweat the vegetables till soft. Then add:

6 Qt. Ham stock (or water if ham stock is not available)

1 ham smoked ham-bone or ham hock (optional)

3 lbs. dry split peas (Rinse and scan for debris & pebbles) Sachet:

1 whole Bay leaf

1 tsp. whole Pepper corns

1 whole Clove spice

2 whole Garlic cloves

Add all ingredients, cover and simmer about one hour till completely tender. Puree with a “wand-style” emulsion blender, add a little water to adjust consistency, season with salt and pepper

Bisques

My general definition of Bisque is a tomato & creambased soup. This tends to be a very elegant, smooth texture, savory flavored treat. Small portions can be used as a course in a multi-course menu; even large portions with nice garnish, will be rich enough to stand-alone as a meal in itself.

To make a fine Bisque is a true piece of art. This recipe is a savory reduction of cream, tomato, seafood and vegetables, finished with French Brandy and a nice toasty shrimp crouton. In this case of Lobster Bisque requires some planning.

I will only make Lobster Bisque when my freezer has accumulated enough lobster, crab and shrimp shells kept from the production of past meals. I will wrap them properly in plastic and freeze them till there is enough to make nice elegant bisque.

Brian’s Signature Soups

B.K. LOBSTER BISQUE… WITH SHRIMP CROUTONS

Yield: 2 qt

1 oz Butter

3 oz Onions, fine dice

2 oz Carrots, fine dice

1 ¼ lb Lobster shells (or a mixture with shrimp & crayfish)

1 Bay leaf

3 Parsley stems, fresh

1 Thyme stem

¼ tsp Paprika

1 oz Tomato paste

In a heavy bottom soup pot, add all ingredients except tomato paste, cook on stove top for several minutes till vegetables are soft, add tomato paste and caramelize. Then add:

2 oz Brandy

6 oz White Wine

1 qt Fish Velouté

1 pt Fish Broth

1 ¼ cups Heavy Cream

Pinch of Sea Salt Pinch of White Pepper

Simmer for about 20 minutes till lobster shells are completely cooked and soup is reduced by almost half. Strain through china cap lined with cheesecloth and return the soup to the stove top, bring to a low simmer. Season with sea salt & white pepper; Puree with a “wand-style” emulsion blender and drizzle in about another¼ cup heavy cream and a couple splashes of Brandy. Garnish with Diced

sautéed Shrimp on a Baguette Crouton brushed with melted shrimp butter.

ARTICHOKE & WILD MUSHROOM SUPREME

“Like all recipes… Please use this one as a guide-line, rather than an exact interpretation or rules. Food creation is about interpretation, it is the reason I wrote this as a “Process” rather than a “road map with numbered-steps to follow…”

This soup recipe started out as a couple piles of vegetable trimmings from the farmer’s market. Several fresh artichoke leaves and mixed wild mushrooms stems like Chanterelles, Morels, and Shiitakes turned into a fine broth. Reserve the mushroom caps and Artichoke Hearts for the soup’s garnish. Start the broth in a large soup pot by sweating all trimming ingredients in olive oil; add fresh diced onion, celery, carrots. Brown for several minutes, add a few handfuls of basil stems with leaves and a bottle of dry white wine. Add a sachet of herbs & spices; pour in a half-gallon of heavy cream and a gallon of fine chicken broth and a half gallon of thick Velouté then bring to a heavy simmer for about 40 minutes. This next step will help enrich the flavor: If you have frozen chicken, quail, or pheasant bones in the freezer, roasted or not, cook them in the creamy broth now. After the desired rich flavor is achieved, whisk in some Buérre Manie roux till a medium consistency is reached. Simmer till starch is completely cooked, remove the sachet, puree withemulsificationblenderthenstrainthroughchinacapintoalarge pot and keep reserved.

In a separate pot, cook in olive oil diced mirepoix, julienne red onion, sliced wild mushroom caps, and sliced artichoke hearts. Sweat till soft, add half bottle of that white wine, add the artichoke broth reduction and adjust consistency with some broth; season with sea salt, white pepper, fine-chopped basil, thyme and tarragon. Finish with a little whisk of butter & sour cream.

CIOPPINO –

BRIAN’S ITALIAN-STYLE FISHERMAN’S STEW

I was first introduced to this savory delicacy in a fine restaurant in San Francisco. My dear mother Marilyn re-created it in her kitchen many times, over the years,using whatever fresh seafood & fish was available and in season. She would always serve it with San Francisco’s famous Pioneer Bakery Sour Dour bread loaves; it was always a treat…

Thin sliced Fennel bulb, Red Onion and Celery were essential in building the proper flavor profile for this broth.

Serves: 8

2 Crabs, freshly cooked, whole Remove legs and claws, split the body in half Force the “yellow crab-butter through a fine chinoise into a small bowl and set aside.

20 - 25 Clams, well cleaned

3 cups of dry white wine

1 cup Fumet Blanc (Fish Stock)

In a saucepan add clams, wine and fumet and steam the clams till they open, about 5 minutes, discard any clams that don’t open. Remove ready clams, set aside. Strain broth though china cap & cheesecloth and reserve.

In a heavy bottom soup pot add all the following ingredients and sweat till tender

½ cup olive oil

½ cup Red Onion, Julienne cut

¼ cup Fennel bulb, Julienne cut

¼ cup Celery, julienne cut

1 medium Green Bell Pepper, Julienne cut

3 Garlic Cloves, minced

2 lb Tomatoes, diced, seeded

3 oz tomato paste

1 tsp fine grind black pepper

1 ½ Tbl Fresh chopped Basil

¾ tsp dry Oregano

When all ingredients are cooked and tender add the reserved clam broth. Then the following fresh Seafood:

2 lb fresh white fish filet, firm, like snapper/rock cod, seabass, halibut cut into large pieces

¾ lb raw Scallops

¾ lb raw Shrimp, peeled and deveined

Then add the reserved crab pieces and the reserved bowl of “yellow crab butter”… Simmer all the seafood on medium-low for about 5 minutes or until all is cooked tender. Do not stir, boil, or over-cook. When ready to serve add the clams and bring up to temperature. Serve immediately with Sour dough rolls and sweet butter.

Sauce Recipes & Procedures

Sauce Recipes & Procedures

White Red Brown Velouté Buérre Specialty Sauce Sauce Sauce Sauce Sauces Sauces

Mother Sauces (main sauces) and their Offspring Sauces (small sauces, derivatives)

Knowing these 6 basic sauce techniques will help you form hundred of meal combinations by simply changing the sauce. Having the knowledge to create dozens of different sauces from a few simple sauce recipes, is a major building block which strengthens your foundation of understanding International Culinary Arts. Mother Sauces (main sauces) and their derivatives (small sauces)

White Sauce - Béchamel (Milk Based) – Basic definition is milk thickened with flour. I prefer to finish my béchamel with cream to give it a richercreamier consistency. Béchamel is a classical French sauce, milk is scalded on the stove top with a bit of onion, bay leaf & clove; let those flavors simmer and marry together, then thicken to desired consistency with flour & butter (blonde roux). Hold at hot temperatures but don’t let it boil a second time, or it may curdle; and remember, as with all milk products and hot foods, be extra careful its temperature doesn’t drop in to the “Danger Zone” below 140 F.

BÉCHAMEL

Yield: 1 gal.

8 oz. Butter

8 oz. Flour .

In a heavy sauce pot, heat the butter over low heat. Add the flour and make a white roux. Cool

In a separate saucepan, warm the milk slowly to scalding temperatures, DO NOT BOIL till you add flour or risk curdling/breaking…

Poke the clove through the bay leaf to the onion; bring to scalding then let sit while onion and flavors marry.

1 gal. Milk

1 Onion small whole, peeled

1 Clove

1 Bay leaf

After the onion is soft, remove and discard. Over a medium heat, whisk-in the scalded milk and bring sauce to a boil, beating constantly till you’ve reach the desired thickness. Adjust seasonings lightly with these spices:

Salt

White pepper

Nutmeg

Strain the sauce through a china cap, swirl-in a little butter

Derivatives & Small Sauces to be made from a White Sauce:

Light Béchamel: Use 12 oz. roux

Heavy Béchamel: Use 1 ½ lb roux

Garlic Cream Sauce – In a saucepot, sauté in olive oil minced shallots, with a good amount of chopped garlic. When golden brown, but do not burn, it should have a roasted garlic flavor. Add Vermouth or dry white wine & 8 oz. heavy cream, let reduce for several minutes, whisk-in a very-thickconsistency béchamel. Salt & White Pepper to taste. Strain.

Mornay Sauce – (often used to gratineé; finish with a liaison of egg yolks & cream) –This may be the most popular sauce in all “Kids Menus” across the country. It is the base for ‘Macaroni & cheese’. Make a medium consistency hot béchamel; stir in medium-sharp, shredded, cheddar cheese (the cheese will also help thicken the sauce), often I like to add a blend of cheeses & white wine, and always season with Salt & White Pepper.(Black Pepper looks bad in a white sauce, kind of like dirt speckles on a white canvas). Thin-out with water if necessary.

Mustard Sauce – Often mixed with Mornay, I prefer a whole-grain brown mustard, or a Dijon is nice too.

o Creole Mustard Sauce – To a Mornay-Dijon add Honey, Brown Sugar, Louisiana-style hot sauce, Garlic and Onion Powder. Thin-out with water if necessary.

• Soubise – Diced, sweated sweet onions, white wine, & cream

o Dillio Créme – (Nice on Fish) Caramelized Sweet onions, fresh chopped Dill, dry white wine, Sugar, Lime juice, Cream, Sour Cream, Butter

Red Sauce (Tomato Based)

Marinara –

Most every Chef has his own version of a Marinara style sauce. I guess, I may not be much different. My version is comprised of a recipe from a Chef I worked with, an Old-school Italian from New York.

Chef Caravaggio taught me well, yet I do deviate from his classic Marinara recipe a bit, depending on the season and ingredients available.

The best Marinara cooks on the stove top, at a low temperature for a several hours. As always, I like imported plum tomatoes (San Marzano-brand)

MARINARA SAUCE

Yield: 1 Gal.

4 oz. Olive oil

8 oz. Carrots, medium dice

8 oz. onion, medium dice ¼ cup Tomato Paste 3 Cloves

Garlic, chopped

¼ cup Basil Fresh Chopped

In a heavy bottom soup pot heat oil and cook onion with carrot, when soft add tomato paste and caramelize for a minute, add chopped basil and garlic. After a few minutes add the red wine, imported tomatoes and other seasoning, simmer on low for about 1 ½ hours. Adjust seasoning with a little sugar, salt, pepper and drizzle in extra virgin olive oil.

1 bottle Red Wine

2 qt. Canned - San Marzano

Imported Tomatoes Whole PlumTomatoes(hand-crushed)

1 qt. Diced Plum Tomatoes

1 qt. Plum Tomato Puree

1 Tbl. Dry Oregano, crushed ¼ tsp. Dry

Thyme, crushed

A pinch of sugar

A pinch of Salt

A pinch of Pepper

Extra Virgin Olive oil

Derivatives & Small Sauces to be made from a Red Sauce:

Pomodoro – For this sauce, the flavor comes from using only the freshest, sweetest tomatoes, garlic, basil and quality Olive Oil. I prefer whole, vine ripened, fresh-canned, Plum Tomatoes imported from Italy; the same goes for the Extra Virgin Olive Oil.

Bolognese – Ground Beef, Veal, and Italian Sausage, with Garlic, Peppers, Onions, Oregano, Basil and Roma Tomatoes added to Marinara and simmered together. Depending on the pasta or Entrée, a Bolognese is nice FINISHED with either Butter or Ricotta Cheese.

Creole – Diced Bell Peppers, Onion, Celery, Red pepper flakes, Tabasco, Bay leaf, Gumbo file’, and a splash of Demiglaze.

Brown Sauce – Espagnole & Demiglaze (Beef Based) –

This is a robust and complicated sauce; the flavors are built and developed over a period of hours on simmering heat. The deep brown color of the stock comes from braising of the beef bones, caramelizing the tomato paste, and roasting the vegetables (mirepoix). The true quality of the sauce you make will lie within the quality of the stock you use to start with. So, the best quality ingredients must be used. Over time flavors will develop, as aromatics such as herbs and spices enrich the already infused essence of meat and vegetables.

Use the Brown Stock recipe, to prepare the Brown sauce and its derivatives.

BROWN SAUCE

Yield: 1 gal.

Mirepoix:

1 lb. Onions, medium dice

8 oz. Carrots, medium dice

8 oz. Celery, medium dice

8 oz. Butter

In a heavy bottom soup pot, sauté the mirepoix in butter; when well cooked and browned add the flour and brown further, NOT burn. Gradually stir in the next ingredients:

6 qt. Brown Stock

8 oz. Tomato

Puree Herb Sachet:

1 Bay leaf ¼ tsp thyme

6 parsley stems

1 tsp. Black Peppercorns

Bring to a boil, then let simmer for about 2 hours, until reduced to about 1 gallon, skin the top from debris as often as necessary. Strain through a china cap lined with cheesecloth. Quickly cool to about 70 degrees F. and keep refrigerated.

Derivatives & Small Sauces to be made from a Brown Sauce:

Demiglaze – Put in a stock pot equal amounts of a medium-thick consistency

Brown sauce and a rich beef broth; then bring mixture to a boil, add an herb sachet, and continue to boil the liquid till it’s been reduced by half the original amount; hence the name demi (half)-glaze. In tight-ontime circumstances, it can be useful to add a little corn starch slurry (whitewash) to help bring it to the desired consistency without major reduction time.

Marsala Sauce – Mushrooms, garlic, shallots, thyme, Brown Sauce and Marsala wine

Green peppercorn Cognac Demi –Caramelized Shallots and Dijon mustard, cream, fresh green peppercorns, cognac and Demiglaze

Stroganoff – Onion, dill, bay leaf, Hungarian paprika, & Brown sauce finished with sour cream Marchand de Vin (Wine Merchant) –Demiglaze with shallots and red wine, sometimes I like to add rosemary or other herbs before the reduction process, depending on the entrée the sauce is complementing. Tomato product can be essential to developing that rich flavor accustomed with this sauce. Strain.

o Reduction Sauces – Add the one of the following Gastrics or reductions to a Marchand de Vin

▪ Balsamic reductions

▪ Port wine reductions

▪ Infused Cream reductions

Velouté Sauce – (Chicken, Veal or Fish Based)

There are three traditional Velouté Sauces: Veal, Chicken, or Fish. It is a very basic sauce and is used as a base to build many derivatives and variations. A Velouté is often finished or reduced with heavy cream and is then called Sauce Supreme.

VELOUTÉ SAUCE

Yield: 1

gal. Roux:

8 oz. Clarified butter

8 oz. Flour

5 qt. Enriched White Broth

(Strengthened White Stock with bones and mirepoix)

In a heavy bottom soup pot, add the butter on low heat, add the flour and make a blond roux. Slowly add the warmed broth to the roux and whisk constantly to have an even cooked sauce with no lumps. No need to season this basic sauce since it will be used as a base for seasoned derivatives and variations.

Derivatives & Small Sauces to be made from Velouté Sauce:

Sauce

Supréme – In a sauce pan, warm the Chicken Velouté, and finish with heavy cream, a little lemon juice and finally swirl in butter, season with salt & pepper.

Allémande Sauce – Traditionally only made with veal stock, in the U.S. we tend to made it with chicken stock… Incorporate warm Velouté with a liaison of egg yolk and cream, finish with a little lemon juice, salt and white pepper. White Wine SauceReduce the wine by half in a saucepan, add a lemony Allemande. Depending on the sauce’s use infuse with predominately-flavored ingredients. Strain if necessary.

Hungarian Paprika Sauce – In a saucepan melt butter, sauté diced onion and brown slightly, add chopped garlic and Hungarian Paprika cook till very aromatic, add some more heavy cream and White Wine Sauce, reduce to desired consistency. Strain. Great base to use for Chicken Paprikish

Foréstiere l’estregon – Mushrooms, dry white wine or Vermouth, tarragon, cream & Chicken Velouté

Shrimp Velouté – To White Wine Sauce, add Shrimp Compound Butter, finish with a pinch of cayenne pepper, a squeeze of lemon juice and diced cooked shrimp. This has almost a Bisque consistency, also finish with diced Tomato Concassé and a splash of Brandy or Sherry Wine.

Beurre Sauce – (Butter-Based)

Hollandaise and Béarnaise Sauces tend to be the major sauces that come to mind, when I think of Butter Based Sauces (Buérre Sauce). A very simple process, take the warm clarified butter and slowly drizzled it into egg yolks, and whisk them over simmering water till thick and basically cooked (to sabayon stage). Add a squeeze of fresh Lemon Juice and a pinch of salt, white pepper and cayenne pepper; this will help the emulsification and chemical-cooking-processes.

To make Béarnaise, simply whisk into to Hollandaise, a strained reduction of white wine, fresh tarragon leaves & stems, a couple green peppercorns and a little lemon zest with juice.

HOLLANDAISE SAUCE

Yield: 1 Quart

2 ½ lb butter

12 egg yolks

2 oz. cold water

3 oz. lemon juice Pinch of salt

Pinch of white pepper Pinch of cayenne pepper

Clarify the butter and discard all the dregs and debris, you have a clear yellow, pure butter fat. You should have about two pounds, keep warm. In a stainless-steel bowl, add egg yolks, cold water and lemon juice. Hold bowl over simmering water (hot bain marie). Have a towel close by the stove, so you can take the bowl off and on the hot water as you whisk and thicken. This will help control the temperature so not to over-cook the eggs.

(Scrambled

eggs…)

When at the proper consistency, remove from heat and season with more lemon to taste, salt & white pepper, if necessary thin with a little warm water. Keep warm in a warm bain maire. DO NOT over heat, hold too-long, or re-heat… A very delicate sauce, so it is wise to make it quickly and serve it immediately as fresh as possible. Often in the restaurant industry, this delicate holding process is not a luxury of having, so one may add a bit of white roux to the butter cooking process, incorporate the egg yolk with cream, and add to the roux as a liaison, season and whisk in diced cold butter to finish. Keep warm.

Derivatives & Small Sauces to be made from Butter-based Sauce:

Beurre Blanc – This style of sauce is unique & very French. The base of its flavor comes from the sauté of shallot & garlic, with the reduction of white wine. Reduce this mixture with a little cream till it has reduced less than 2/3 its original volume; then take it off the heat and whisk in the butter, and I mean lots and lots of butter. This is a high calorie sauce, it’s very rich in flavor, and should not be consumed in large amounts.

Beurre Rouge – Same process as Beurre Blanc but made with red wine and red onions, shallots and garlic. Very nice finished with Marinated Artichoke Hearts.

Beurre Noisette – This is the process of cooking butter till it is deep brown in color NOT burned but very toasty, skimmed, clarified, and strained. Has a very nutty flavor. It is fine to be used with Sole Fish or something delicate. I like to infuse seasoned vinegar reductions like Rice Wine Vinegar and lime juice, with a small-splash of Soy Sauce.

Specialty Sauces – Purées, Coulis, & Gravies

Cream Purees – Very Savory sauce selection for chicken, beef, veal, pork, or even marinated Wild Game… Often just made of broth, wine, vegetables, herbs cream, and roasted meats, reduced to the proper consistency, pureed and strained though a Chinoise (Strainer)

Roasted Red Pepper Coulis & Poached Yellow Pepper Coulis – This type of sauce is usually comprised as a puree of itself; perhaps, with the addition of wine, herbs, seasoning, & olive oil. MeatPan-Gravy – (Beef, Poultry, Pork, or Sausage) Make the gravy in the pan the meat was roasted in. pour off all but about a few tablespoons of the fat. So there is an equal ratio of fat to flour. Add about 2 tablespoons of flour to the flour or so…, and mix so not to have clumps, here you are making the roux, which will thicken the gravy. Put pan on the stovetop and begin to heat, constantly stirring and scraping the cooked meat and roasted vegetable matter with a wooden spoon. When it starts to simmer and cook, use a hand whisk, slowly

Stir in 1 cup of water, or stock, or milk/cream (for country-style gravy). Bring the mixture to a strong simmer, constantly stirring and scraping the bottom of the pan to develop the best, richest flavored gravy you can. Depending on the gravy, and the ingredients you use, you may need to add a step of straining the liquids through a chinoise, or small-mesh strainer. This straining step may be necessary to filter out chunks of roasted matter or lumps of flour, if you’re not too careful. I often prefer straining the boiled pan roasting liquids before the thickening process begins. To increase the yield of the recipe, simply adjust the liquid and roux amounts to appropriate proportions and consistency.

TRADITIONAL EUROPEAN & CLASSIC FRENCH SAUCES

(References: translations, spellings &) (Definitions pages 135-140)

(Professional Cooking. Author: Wayne Gisslen)

RECIPE RATIOS:

Are based on the use of One Gallon of Mother Sauce to form its derivatives

CREAM BASED SAUCES

Béchamel –Scalded milk, Seasoned with onion and clove, salt & white pepper, then thickened with Roux Cream Sauce – Cream added to Béchamel

Mornay – Add to cream sauce grated Swiss cheese (Gruyére preferred) and Parmesan Cheese. Thin out with hot milk or appropriate broth for the meal being prepared. If the Mornay is to used for Gratinéeing or Glazing finish the sauce with a liaison of about 2 oz. of heavy cream and two egg yolks

Nantua – Seafood based cream sauce. Add Shrimp Butter and cream to Béchamel or use a reduction stock of Shrimp, Crayfish, Lobster or Crab shells in a compound butter)

Soubise - Without browning, sauté about one pound of fine diced onions in butter, add one gallon Béchamel and simmer for about 25 minutes and force through a sieve

Mustard – Add about 4 oz. mustard to one gallon of Cream sauce

CHICKEN BASED SAUCES

Chicken Velouté - A Main Sauce -Savory Chicken stock thickened with roux

Poulette Supreme - Main small sauce- Add sautéed mushrooms, white wine and cream to a Velouté

Ivory / Albufera- Meat glaze (glace de viande) added to Sauce Supreme

Allemande - Main small sauce- Traditional French sauce is only made with Veal Stock, but in the U.S. it is often made with Chicken Velouté Thicken the seasoned Veal Broth with a Liaison of cream (1 pt.) & egg yolks (8 ea.) and a splash of lemon juice and chopped parsley

White Wine Sauce- Main small sauce- Add white wine & Cream to the Allemande and simmer till wine is cooked out. Do not scramble the egg in the liaison. May also be made with the Velouté Aurora – Add Tomato paste or tomato sauce to the Sauce Supreme or Allemande and simmer till cooked ( I prefer a sundried tomato paste)

Hungarian - Sauté diced onion and Hungarian paprika in butter till soft, add half cup white wine and reduce by half. Add 1 qt. Chicken or Veal Velouté simmer then stain. Often nice finished with whisked in sour cream

Curry – Diced Mirepoix, garlic, sauté till soft add curry powder, Bay leaf, white wine, cream, and Velouté. Simmer for 20 minutes, season with few drops of lemon juice, S&P

Mushroom - Sauté mixed wild mushrooms, garlic, shallots in butter & olive oil till slightly brow, then add dry white wine or Vermouth and Velouté. Simmer for ten minute and finish with fresh chopped tarragon or Herbs d’ Provincial

SEAFOOD BASED SAUCES

Fish Velouté - Fumet (Seafood/ Fish Broth) thickened with Roux Fond de Poisson – Fumet seasoned with Lemon, thickened with cornstarch (often referred to as a Glace or Glaze)

White Wine Sauce – Fish Velouté reduced with white wine, heavy cream, finished with butter, lemon juice, salt & white pepper, sometimes finished with fresh chopped herbs.

Normandy – Sauté mushrooms & shallots, add 1 qt. Fish

Veloute and 4 oz. Fumet, reduce by one-third, thicken with a liaison of 4 egg yolk and 1 cup cream, finish with butter

Bercy – Reduce by two-thirds: 2 oz. minced shallots and a half cup white wine. Add 1 qt. Fumet. Reduce slightly and finish with 2 oz. butter and chopped parsley. I like to make adjustments to this sauce’s flavor by adding, in the reduction process, some Seasoned Rice-Wine Vinegar and Lime Juice; Great served with Pan seared Fish Filets.

Nantua – Seafood based cream sauce. Add Shrimp Butter and cream to Béchamel

BEEF BASED SAUCES

Fond Lié- Thickened Beef stock with cornstarch. Basically, a beefy glaze, it can often replace the need for sauce Espagnole

Espagnole (Brown Sauce) –A Main Sauce - Enrichened Fond

Lié with more browned boned, mirepoix, and brown roux, tomato product and simmered for hours

Glace de Viande (Demiglaze) - A 50% to 50% Ratio of Fine

Veal Stock and Brown Sauce reduced together with some garlic, herbs and red wine

Bordelaise – Add to Demiglaze fine diced Beef Marrow, Shallots, dry red wine, thyme and butter (Monde au Buérre)

Robert

Add to Demiglaze sautéed diced onion, white wine, sweet mustard. Simmer till reduced by two-thirds. Finish with Butter and a few drops of lemon juice

Charcutiére - Garnish Sauce Robert with a Julienne sliced sour pickles

Chasseur – Add to Demiglaze sautéed mushrooms, garlic, shallots, diced tomatoes and white wine, reduce by three-fourths, finish with butter and chopped parsley (Monde au Buérre)

Diable (Deviled)– Add to Demiglaze a little Cayenne pepper and crushed mixed peppercorns to sautéed shallots & white wine and reduce by two-thirds. Finish with Butter

Lyonnaise – Sweet Caramelized Julienne cut onions, white wine Vinegar reduced by half then add Demiglaze and simmer for several minutes

Madeira – Add 4 oz. Madeira Wine to about one quart Demiglaze and reduce by half. Finish with butter S&P

Perigueux - Add fine diced truffles and Truffle Oil to Madeira sauce (Monde au Buérre)

Port – Add 4 oz Port Wine to about one quart Demiglaze and reduce by half. Finish with butter S&P and finish with butter (Monde au Buérre)

Piquante – Make a reduction of sautéed fine diced shallots, white wine, white wine vinegar. Reduce by two-thirds. Then add Demiglaze, capers, fine diced sour pickles, parsley and tarragon (Monde au Buérre)

Bercy – Reduce by three-fourths some sautéed shallots and one cup white wine, add one quart Demiglaze, simmer about ten minutes

Forestiére (Mushroom) – Sauté sliced mushroom, minced garlic & shallots, deglaze with Sherry Wine, Demiglaze, finish with butter, chopped parsley, fresh herbs & a few drops of lemon juice (Monde au Buérre)

TOMATO BASED SAUCES

Sauce Tomate - (French style: Slow-Baked Tomato Sauce thickened with Roux). Fine diced Mirepoix, bacon sauté in butter, make roux, and add white stock (or Velouté), Diced fresh tomatoes, canned tomatoes, tomato puree, herb sachet, salt & sugar. So to not burn, bring sauce to s slow simmer and then bake in the oven loosely covered at 300 degrees F till completely cooked

Marinara - (Italian style- Slow-cooked on stove-top, thickened with tomato paste and reduction of liquids). Diced Mirepoix, bell peppers, garlic, Basil, Thyme, oregano, canned whole & diced

Tomatoes, Tomato paste, tomato puree, salt, pepper, red wine

Pomodoro- (Italian style – Stove-top cooked. No thickening added. Only pure imported Plum Tomatoes, Basil, Roasted Garlic Cloves, Extra Virgin Olive Oil S&P then simmered) Creole - Add to Basic Tomato sauce diced sautéed onion, celery, bell pepper, tomatoes, powder bay leaf, cayenne pepper and garlic. Finish with a few drops of lemon juice

Portuguese - Add to Basic Tomato sauce diced sautéed onion, tomato concassé and garlic (Sometimes I like to add browned Linguisa Sausage)

Mise en Place for Crème Sauce

BUTTER SAUCES

Hollandaise – Clarify about 2 ½ pounds of melted butter so you will have about 2 pounds of clear usable fat. In a large stainless steel bowl, place 12 egg yolk and 2 oz cold water with a few drops of lemon juice. Hold the bowl over a pot of simmering water and continue to whisk till the yolks are thickened and creamy. Remove the bowl and place on a kitchen towel to keep steady. Whisk in, from a ladel, a thin stream of warm, melted clarified butter, a pinch of cayenne pepper to help cook the yolks, whisk until thick and butter is all gone. Finish with salt, white pepper and lemon zest to taste.

Mousseline – Whip 1 cup of heavy cream till stiff and fold into 1 qt. of Hollandaise

Béarnaise – Reduce by two-thirds minced shallots, white wine, and chopped tarragon. Strain the herb infused liquid into some Hollandaise and whisk till smooth

Choron – Add 2 oz. tomato paste to 1 qt. Béarnaise

Foyot – Add 2 oz. meat glaze (glace de viande) to 1 qt. Béarnaise

Buérre Blanc- Reduce sautéed Shallots with a bottle of White Wine and a cup of heavy cream, Reduce Au Sec (till almost dry), add about two pounds of diced cold butter. Whip butter with whisk till thick and creamy. Adjust seasoning and serve immediately. Does not hold well or reheat well.

Buérre Rouge- Follow the same procedure as Buérre Blanc, but replaces Red Wine instead of White. I often like to finish this sauce with sautéed, Julienne Red Onions and Artichoke Hearts.

CHEF BRIAN’S SIGNATURE CATERING MENUES

Chef’s Signature

Catering Menus:

Entrees, Vegetables, Starches Pastas & Desserts

Chef Brian Thompson

Signature

Accompaniment Vegetables

Vanilla Honey Butter Carrots

Brown-Buttered Brussels Sprouts w/ Lime

Julienne Vegetable Sautee

Creamed Corn

Haricots w/ Bacon Lyonnaise

Creamed Spinach

Sautéed Spinach Italian

Ratatouille

Steamed Asparagus or Broccoli

Zucchini & Wild Mushroom Sauté

Organic Asian Stir Fry

Moroccan Curry Grilled Vegetables

Braised Cabbage

Austrian Style

Signature Accompaniment Starch Dishes

Risotto al Fungi

Shrimp Risotto

War Fried Rice

Pineapple Brown Rice

Cajun Scallion Rice

Pesto Mashed Potatoes

Roast Garlic Mashed Potatoes

Mashed with “the works”

Potatoes Au Gratin D’Brian

Red Potato Terrine, with Prosciutto

Basil & Sundried Tomato

Cumin Potato Cassulet

With Grilled Zucchini, Olives & Tomatoes

Creamy Italian Polenta

Signature Accompaniment Starch Dishes

Baked Polenta Lasagna al Pesto

Roasted Garnet Yams with Pecan Butter

Pineapple Sweet Potato Puree

Marshmallow Maple Yams al Praline

Garlic & Herb Bread Puddings

Creamy Quinoa with Andouille Trinity

Italian Style Creamy Polenta

Rosemary Roasted Country Potatoes

German Style Potatoes with Onion & Bacon

Signature Pasta Dishes

Ravioli

Lobster Ravioli - Filled with and Julienne Vegetables in your choice of sauces:

Lemongrass Fennel Broth

Saffron Crème

Sundried Tomato Crème

Shrimp Bisque

Ravioli – Filled w/ Italian Sausage or Tofu Sausage & Sage Ricotta Served in a Fradiavlo sauce

Pan Seared- Crispy Mushroom Ravioli on Chardonnay

Crème and splashed with a Red Pesto

Capellini

Puttanesca style- Black olives and capers, in a traditional Tomato Red-Wine sauce and Feta cheese

Al Fresca - Organic Romas, basil, garlic and olive oil, sautéed with pasta and fresh mozzarella

D’ Venice – Crab & Artichokes in a light Romano Crème

Signature Scampi – Jumbo Shrimp, garlic, white wine, Olive oil & Basil

Fruti Di Mare – Fish, Calamari, Shrimp & Mussels

Swimming in a Fennel Tomato Stew

Signature Pasta Dishes

Tortellini

Florentine - Fresh cheeses, veggies & Spinach In a Pesto Crème

Hermosa – Herb seared lobster medallions, over Wild Mushroom Tortellini, Lemon Caper Buérre Blanc And Haricots Vert

Tortellini Antipasti Salad – (Delicious Hot or Cold) Artichoke hearts, Wild Mushrooms, olives, Prosciutto, In Sundried Tomato Vinaigrette

D’ Morocco – Pickled Tomatoes, Fenugreek, Spinach, Roasted Cauliflower & Poppy Seeds

D’ Gremolata - Served over Spinach Italian Chicken or Veal Scaloppini

Penne

Penne Mediterranean – Roast Eggplant, Tomato, Peppers, Garlic tossed with chicken, feta cheese And crispy Leeks

Julienne Penne– Julienne cut Carrots, Leek, Mushrooms, Sweet Peppers, Smoked Chicken & Gremolata herbs, in a light Romano broth

A la Saffron – Green, Red & Yellow Tomatoes, cooked in their own juices, with saffron, fennel & Roasted Sweet Onion

Signature Pasta Dishes

Manicotti

Hand-filled Fresh pasta:

Granchio – Crab & Herbs baked in Shrimp Creole Bisque

Pollo – Shredded Chicken, Sweet peppers, cheeses and Fresh herbs, in a Pomodoro sauce

Vitello – Grilled Vegetables and Veal Ragout, sauced With Béchamel Parmesan Gratineé

Linguine

Linguine al Pesto – Basil Pesto, Toasted Pinenuts, Sundried And Fresh Tomatoes and Smoked Gouda Cheese

Pollo Madeira – Chicken cooked in Madeira Wine and Herbs, Mushroom Caps & Asparagus

Alla Pescatore – Tender Clams, Calimari & Fresh Fish, in a Zesty Red Sauce or Savory White Sauce

Signature Seafood Entrées

Moroccan Roast Salmon with Saffron Rice & Cucumber Mint Yogurt

Tomato Tarragon Stuffed Salmon With Shrimp Mousse & Hollandaise

Blackened Salmon with Mango & Brie Cheese on Island Rice

Wild Mushroom Crusted Salmon With Saffron Pernod Crème On Purple Potato Puree

Poached Salmon in French Pastry With Julienne Vegetables

Hot or Cold Poached Salmon With Cucumbers & Dill or Lemon Caper Sauce

Poached Salmon w/ Crispy Crab Cake & Coconut Curry Sauce

Afternoon Salmon Club Sandwich

On Soft Fresh Roll, Shaved Bermuda Onions, Sunburst Heirloom Tomatoes, Basil & E.V.O.O.

Signature Seafood Entrées

Pan Seared Ahi w/ Wasabi Guava Drizzle

Tomoko Rice & Crispy Wonton

Drunken Halibut on Pineapple Risotto

Shrimp Crusted Halibut

With Orange Tarragon Beurre Blanc & Creamy Polenta

Herb Seared Bass Medallions On Sundried Tomato Risotto & Lemon Caper Butter Sauce

Asian Sweet-Chile Bass On Thai Noodles & Vegetables

Macadamia Crusted Red Snapper

With Chunky Mango-Papaya Salsa

Snapper-Kopita

Feta, Spinach & Snapper Filet in Pastry

Seared Scallops in Pastry

With/ Port Wine Cream

On Julienne Vegetables

Signature Meat Entrées

Pineapple Rib Eye

Beef Wellington w/ Cognac Glace

Seared Herb Medallions Au Poive With Bourbon-Mustard Sauce & Potato Prosciutto Terrine

Greek Seared Lamb Chops with Mint Relish Cruda

Mediterranean-style Grilled Vegetables & Roast Garlic, Pimiento, Feta, Quinoa Timbale

Coriander Dusted Smoked Pork Tenderloin With Cranberry Chutney

Veal Chops Carciofio (Artichoke-stuffed)

With Tomato Gnocchi & Chanterelle Crème

Seared New Zealand Baby Lamb Chops With Blackberry Demiglaze, Apple Braised Red Cabbage, & Celery Root, White Potato Puree

Lacquer Seared Muscovy Duck Breast

With Tangerine-Ginger Glace’

Sticky Coconut Sushi Rice

Microgreens & Sweet Pea Tendrils

Signature Poultry Entrées

Braised Chicken with Fennel Tomato Tarragon L’vingre On Creamy Polenta

Crispy Coconut Chicken Breast w/ Thai Peanut sauce On Pineapple Brown Rice

Chicken Breast Wellington: Wild mushroom Duxelle, Foie Gras, Crispy French Pastry and Cognac Demiglaze

Stuffed Chicken Breast D’Angelo: Mushrooms, Artichokes, Tres Fromage and Lemon Beurre Blanc Served on Garlic mashed potatoes or Angel Hair pasta

Stuffed Chicken Breast Santa Fe: Chipotle Cheese, Black Beans, Green Tomatillo salsa, On sweet maize purée & Crispy Tortilla nest

Greek Chicken in Pastry: Feta Cheese, Spinach and Rosemary on Eggplant Tomato Ragout With/ Lemon Caper Sauce

Chicken Parmesan: Traditional Marinara with Italian cheeses on Pasta

Roast Free-Range Chicken: Stuffed with Caramelize Onions, Olives & Slow-Roasted Tomatoes

Signature Desserts

Raspberry Truffle Cake

Chocolate Dipped Strawberry Cake

Carmel Apple Tart

Burbon-Chocolate Pecan Tart

Fresh Fruit & Berry Crostata

With Vanilla Bean Gelato

My Tira Misu

CoCo-Orange Gateau

Strawberry-Mango Meringues

Chef’s Crème Brulee

Peach Cobbler

With Vanilla Bean Gelato

Apple Berry Crisp

With Vanilla Bean Gelato

Signature Desserts

Grand Mariner Berry Napoleon Carmel Pecan Fudge Cake

Tangerine Cheesecake

With Dark Chocolate Ganache

Champagne Pear Tart

With Marzipan & Crème Anglaise

Bananas Foster

With Myer Rum Caramel & Vanilla Bean Gelato

Fresh Fruit Display Plate & Sorbet

Maple Pecan Pumpkin Cheese Cake

With Persimmon fruit Glaze

Chef’s Praline Pecans

TAPAS & APPETIZERS

Warm Tapas Selections

Frittatas de Espanola

Poatato, Onion & Chorizo

Asparagus, Sundried Tomato e Fromage

Roasted Wild Mushrooms & Red Peppers

Gambas al Ajillo ~Garlic Shrimp Brochette

Ocean Brochette ~ Fresh-cut Fish & Shrimp

Crab Stuffed Shrimp Wrapped with Bacon

Baked Mussels & Clams with Mixed Aiolis

Grilled New Zealand Lamb Chops with Organic Mint

Chutney, Rosemary Chicken Brochettes & Feta

Sampler Plato

Serrano Ham, Spanish Chorizo, Manchego Cheese & Crostini

W/ Moroccan Tomato Relish & Apricot-Onion Chutney

Crab Fondue with Artichokes & Spinach

Served with Pita Crisps & House Made Focaccia

Plato Crispelle

Crispy Fried Raviolis D’ Romano

Polenta Pasticciata w/ Porcini Mushrooms & Tomatoes

Crispy Fried Sundried Tomato & Goat Cheese Bouche’

Mediterranean Chicken and Feta Cheese Bouche’

Fire Roasted Red Pepper and Gorgonzola Cheese Bouche’

Smoked Sausages

Sweet Italian Fennel, Spanish Chorizo

Tagine-style Lamb Sausages & Pesto Chicken Sausages

With a Spicy Garlic Mojo Sauce

TAPAS & APPETIZERS

Hand Carved Meats

Sliced off the Bone

Moroccan Leg of Lamb

Roast Duckling with Wild Berry sauce

Serrano Ham

Garlic Roasted Pork

Tartlettes of Balsamic Caramelized Onions & Goat Cheese

Tartlette Kopita with Feta Cheese, Herbs & Spinach

Tartlette D’ Loraine with Pancetta Bacon, Roasted Mushrooms & Swiss Cheese

Cool Tapas Selections

Rustic Cuts of Fresh Artisan Breads, Focaccia, Crostini & Pita Crisps

Served with small bowls of:

Pesto, Tomato Bruschetta with Herb Chevre

House made Hummus & Tzatziki

Roasted Eggplant Capponata

Kalamata Olive Tepenade

Imported Cheeses

Manchego, Pecorino Romano, Feta, Boccocinni Mozzarella, Young

Grana, Aged Gorgonzola, Taleggio, Brie, Piccante Provolone, Asiago, Caciocavallo, Branzi, Toma, Robiola & Fontina

Imported Cured Meats: Salame di Milano, Salame Cremonese, Salame Soppressata, Capocollo, Copa Parma, & Procuitto Crudo

TAPAS & APPETIZERS

Assorted Marinated Olives: Black Kalamatas to Spanish Greens

Grande Stuffed Olives

Almonds, Gorgonzola and Roasted Garlic

In Extra Virgin Olive Oil & Herbs

Plato Olivine

Chef’s Selected Mixed Marinated Olives

Marinated Fire-Roasted Peppers

Stuffed Cherry Peppers

Procuitto & Pecorino Panni

Cipolline Onions

Crudités

Daily assortment of Fresh-cut Vegetables

W/ Dipping Sauces & Aiolis

Country Pate with Pumpernickel Bread

Smoked Norwegian Salmon

Pickled Herring

Papas Gallette

Dill Crème Fraiche & Caviar

Caprese Ensalada

Organically Grown Tomatoes, Basil, EV Olive Oil & Boccocinni Mozzarella

Dolmades ~ Grape Leaf Stuffed with Meat, Herbs & Rice

Imported White Anchovies & Pickled Herring

MENU BOARD

TAPAS & APPETIZERS

Display Platters

Plato Fromage

IMPORTED CHEESES

Assortment of Olives and Cheeses with Fig Marmalade, House Cured Moroccan Tomato Relish

Bread Plate

Toasted Foccacia, Crostinis & Pita

House Made Capponatta, Verde Crude & Cannellini Hummus

Assorted Empanadas Platter

A Selection of Spanish-influenced Tiny Culinary Treasures

Served with Harissa Chile Pepper Sauce

Shrimp Cocktail

Sweet, Succulent Poached Prawns

Fresh-Grated Spicy Horseradish Cocktail Sauce

With a Chilled Fennel Salad & Lotus Root

Seafood DISPLAY~ Ice Block Raw Bar

Hand Selected Oysters, Caviars and Chef Inspired Seafood Creations With Accompaniments with Sauces

Charcuterie

Prosciutto, Salami, Capicola, & Country Pate

Assortment of Sliced Imported Italian Cheeses

House Cured Moroccan Tomato Relish

Toasted Foccacia and Spanish Olives & Cipolin Onions

MENU BOARD TAPAS & APPETIZERS

Cool Vegetarian APPETIZER PLATE

Crostinis with Sun dried Tomato Bruschetta with Herb Chevre Crostini with Black Olive Tapenade and Gorgonzola

Cheese Endive Spears with Truffled Ricotta and Asparagus

Belgian Endive with herbed farmer’s cheese and honey roasted

figs Grilled Eggplant Rollentini with Basil, Provolone & Roasted Red Peppers

Warm Vegetarian APPETIZERS

Caramelized Onion and Wild Mushroom Tartlets with Goat Cheese

Spanokopita – Flaky Greek Pastry with Spinach, Herbs, & Feta Cheese

Mini Foccacia Paninni with Portobellas, Roasted Peppers & Herb Chevre

Smoked Fish Plate

Assorted variety of local and imported Smoked fish Including Salmon, Baby Scallops & Oysters

Papas Gallette, Dill Crème Fraiche & Pumpernickel Bread

APPETIZERS & TAPAS

RECIPES & PROCEDURES

FRITTATAS DE ESPANOLA

Frittatas are very popular & useful. Basically, a covered & baked egg & cheese dish with savory ingredients. A lot like a French Quiche. Here are a couple combinations of ingredients used in a past Tapas Menu. To prepare place in a well-oiled, double-parchment lined baking dish, add: cooked, diced Potatoes, Onion & cooked Chorizo Sausage, shredded Monterey Jack Cheese & Manchego Cheese. The other tasty combination I like to use is a mixture of diced Asparagus, Sundried Tomatoes, Roasted Garlic, Wild Mushrooms & Red Peppers, Monterey Jack Cheese & feta Cheese.

CRAB FONDUE WITH ARTICHOKES & SPINACH

Many Chefs have many different recipes for this type of appetizer. I simply use this process: Start with Sautéed in Butter & Olive Oil minced Garlic, Shallot, Red Onion, green Onion, diced Marinated Artichoke Hearts, diced Shrimp, deglaze with nice dry White Wine like Chardonnay. Fold in a very thick-consistency Crab or Seafood Veloute. Mix well add a little cream and simmer for a few minutes. Turn the heat off and mix-in shredded Gruyére

Swiss Cheese, Mascarpone Cheese, Boursin Cheese, Chunks of Lump Crab

Meat, Shredded Crab Claw Meat, fine chopped fresh Thyme, Parsley, Lemon Zest, and a squeeze of Lemon Juice. Serve immediately, spread on Pita Crisps & House Made Focaccia Crostini.

APPETIZERS & TAPAS RECIPES & PROCEDURES

BAKED MUSSELS & CLAMS WITH MIXED AIOLI

This is a very quick item that pleases a big crowd. The trick is to prepare & tray them on baking sheets in advance. Carefully add your Aioli sauce to each raw shelled appetizer. Cover them and refrigerate.

The Aioli for this dish is made in a food processor with a little Garlic, Shallots, Butter, Parsley, Tarragon, a small squeeze of Lemon Juice. Emulsify with a little mayonnaise, Olive Oil and Soy Sauce, and then fold in as garnish some Orange & Red Tobiko Caviar

When ready to serve, bake each sheet pan quickly in a 350 Degree F. oven till the tops are bubbling and cooked golden, about 15 minutes. DO NOT overcook they will be chewy and unappetizing. Yet, if cooked till just-done, they are excellent…

APPETIZERS & TAPAS RECIPES & PROCEDURES

PLATO CRISPELLE

Loosely translated, to mean a “Plate of little Crispy-things” … This can be a decorative, savory assortment plate, or they are also nice enough to stand alone and be served as individually appetizers.

This style of preparing Polenta goes back centuries. Boiling coarsecrushed corn meal till is tender is about as simple an ancient as it gets. Yet with a couple of twists and ingredients, it can be turned into art. Use ready-to-prepare ground Polenta. Cook per proper “Boxes written instructions, but, replace the water with a rich white broth, add minced garlic, S&P to the broth and boil. The final product is to be cooled, cut and fried crisp; so use a little less liquid and finish it with fine-chopped basil, ShavedParmesan,Salt&WhitePepper. Simmertill done. Pour hotmixture evenly onto a sheet pan lined with plastic wrap and covered with Olive Oil, spread firmly with rubber spatula. Knock out all the air bubbles to help tighten the polenta. Let cool. Refrigerate. After a few hours or overnight covered, must be cold, now invert the pan upside-down on a cutting, and remove the plastic carefully. Portion into 4 X 4 inch squares and then cut each square in half to form triangles.

POLENTA PASTICCIATA W/ PORCINI MUSHROOMS & TOMATOES

APPETIZERS & TAPAS RECIPES & PROCEDURES

Blot dry with paper towels and sauté in Olive Oil on all sides till golden brown and crispy.

Meanwhile, sauté in Olive Oil Minced Shallot, Garlic, Tomato

Concassé & Julienne strips of re-hydrated Porcini Mushrooms, Cognac and Cream. Reduce to a thick creamy consistency. Carefully spoon onto Polenta Appetizers and serve.

CRISPY FRIED RAVIOLI D’ ROMANO

These are super easy and super pleasing, using quality, retail frozen Jumbo Cheese Ravioli, toss the frozen pieces in flour, dip them in Egg wash, then pack them in a mixture of fresh, powdered Romano Cheese, Panko Bread

Crumbs, Dry Oregano, a little Garlic Powder, a little Onion Powder, S&P. Put on a lined sheet tray, return to freezer. When ready to deep fry, cook from frozen. Serve with a choice sauce like Harissa.

TARTLETE OF BALSAMIC CARAMELIZED ONIONS & CHEVRE

These are also crispy, quick and tasty. Use retail made, precooked mini Tart Shells. Mini Phyllo Tart Shells are also nice and crispy. In a sauté pan caramelize minced Red Onion, White Vidalia Onion, Shallot & Garlic. Add a little Balsamic Vinegar and sugar. Reduce a few minutes then thicken into a Relish by adding some Apricot Preserves and a tiny splash of White Vinegar; mix well and let cool. Arrange all cooked Tartlets shells on a parchment line sheet pan. Spoon neatly into pastry shells, top each with a little Goat Cheese or Brie Cheese bake till Golden.

APPETIZERS & TAPAS RECIPES & PROCEDURES

SAUCE ACCOMPANIMENTS

ROASTED EGGPLANT CAPPONATA

In a large bowl toss together in Olive Oil, minced garlic, diced, Zucchini, Eggplant, Red Onion, Yellow Crookneck Squash, Red Bell Pepper, Thyme, Canned Whole Plum Tomatoes (San Marzzano) cut to same size dice. Mix together and braise in roasting pan till caramelized and well cooked. Fold in pitted Kalamata Olive, Capers, Extra Virgin Olive Oil & chopped Basil. S&P SPICY GARLIC MOJO

SAUCE

This Tangy-Citrus, Garlicy, Spicy-Chile sauce is awesome with most any meat entree or savory appetizer. In a sauce pan cook in light oil a good amount of chopped Garlic, Serrano Peppers, Red Bell Peppers, Tomatoes, Cumin Powder, Pasilla Chile Powder, deglaze with Orange juice, Orange Zest, Lime Juice, Lime Zest, Lemon Zest and Cilantro.

APRICOT-ONION CHUTNEY

In a sauté pan cook diced Red Onion, Vidalia Onions, Red Bell Peppers, Dried Apricots, Celery, Shallot, Garlic, Celery Seed, Poppy Seed, Curry Powder, White Vinegar, Lemon, Sugar, Apricot Preserves

APPETIZERS & TAPAS RECIPES & PROCEDURES

Toss in a large bowl, cut-in-half Red, Yellow & Green Cherry Tomatoes add Olive Oil, Garlic, Shallot, Diced Green Olives, Diced Fennel Bulb, Masala Curry Powder, Ground Fenugreek, Sumac Powder, Salt, Pepper, Lime Zest and a little Lime Juice. Let mixture marinade for an hour simmer, braise or bake till well-done and evenly cooked. Cool completely. Season S & P to taste.

HARISSA

My version of this classic middle-eastern accompaniment is simply a puree sauce of Roasted Red Peppers, Roasted Garlic, Onions, Cayenne Pepper, Roasted Serrano Chile, a little Balsamic Vinegar, Lemon Zest and Lemon Juice, S&P. Simmer in a sauce pan till very soft then puree.

CANNELLINI HUMMUS

I do like the Traditional style Hummus which is made with Garbanzo beans. This process is the same, except I often use all Cannellini Beans or a mix of both Garbanzo & Cannellini. In a food processor add Canned Cannellini Beans, Tahini (Sesame Seed Paste), Lemon Juice, Garlic, Olive Oil, Parsley, S&P.

APPETIZERS & TAPAS RECIPES & PROCEDURES

TZATZIKI

A nice twist on a middle-eastern classic. Begin with a bowl of thick, wholesome Greek-style yogurt; add a lot of fine diced Cucumber, a little White Onion, Garlic, Lemon Juice, Lemon Zest, Dill & Olive Oil.

This is a Crude-style sauce, meaning raw and not cooked. It gets tastier the longer the flavors marry together in the refrigerator. This is a chunky, rustic-looking salsa. So, if you prepare it a food processor, only pulse the “S-blade” quickly a couple times, DO NOT puree.

Add to a large bowl or processor: Garlic, Shallot, Minced Onion, Capers, pitted Spanish Green Olives, Kalamata Black Olives, fine chopped Basil Leaves; minced Sun-dried Tomatoes, a little Balsamic Vinegar and Extra Virgin Olive Oil.

VERDE CRUDA

I will often serve this Savory-Rich Olive Oil dipping sauce with a nice Bread & Cheese displays…It is like a Basil Pesto with a splash of Citrus & Capers. In a food processor add: Garlic, Shallot, Basil, Capers, some shaved Parmesan Cheese, Lemon Zest, Extra Virgin Olive Oil, Lime Zest, Lime Juice and White Wine Vinegar. S&P. Pulse gently, DO NOT puree.

KALAMATA OLIVE TEPENADE

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

All Food Recipes & Photography

Styled, Designed & Produced by Chef Brian Thompson

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Herbed Salmon Wrapped in Bacon With Ginger Crème

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

This Photographic Chapter and Recipe Selection Chapter is dedicated to the Champ George Foreman. Not just the Boxing Legend, but my indoor-grilling-legend, The Kitchen-Counter-Essential THE “…George Foreman-Grill…”

The GF grill in my kitchen has interchangeable grilling surfaces so we can cook many different items. It has a Deep-sided-flat Surfaced Griddle, Waffle Iron Grills and the Dual-Grill-marking-fat-dripping superstars…

All these photos are shot with the Grill Marking-Surface Pads.

Like the previous photo of the:

Herbed Salmon Wrapped in Bacon With Ginger Crème

This image was shot during a magazine shoot for an Online Magazine Publication article about Chef Brian’s “Indoor Grilling”. My monthly Publication called “Your Personal Chef” in the Las Vegas Food and Beverage Professional magazine, (April 2011, page 24)

Marinated Herbed-Salmon Filet, wrapped in a few pieces of bacon and long strips of Scallions; cooked crisp, placed on fresh bed of Spinach and sauce with a puree of Sour Cream, Sweet-Pickled-Pink-Ginger (Sushi-style), Seasoned Rice Wine Vinegar, Toasted Sesame Oil and a few drops of Sriracha-brand Hot Sauce and Asian Sweet-Chile Sauce.

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Bacon Wrapped Angus Burger

With Remoulade Sauce & No-Bun

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

During the same “Indoor Grilling” photo shoot and using the same Asian Cream Sauce and Black plates. I styled one of my favorite Hamburgers with NO BREAD. Scallions and Asian Seasonings flavor Fresh-ground Angus Chuck-Roast, burger patties which are each wrapped in 6 pieces of “Smoked” bacon.

Cook the Hamburger very crisp so able to pick-up and eat.

This next photo is of the largest steak I could fit in my GF Grill. A 20 oz. Black Angus Rib Eye, seasoned with a Smokey Dry Rub of Mesquite Salt, Black Pepper and bacon fat served with Horseradish Cream Sauce and Roasted

Garlic, Tomatoes & Onions

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Smoked & Grilled

20 Ounce Rib Eye Steak

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Because Sandwiches, including Panini, are very popular with indoor grills, especially in my home, I like to have several different Aioli Sauces and Grilled Vegetables in my refrigerator, ready to eat any time.

This next photo is that of 3 Aioli Sauces.

These are very easy to prepare. SWEET BASIL PESTO:

In a food processor add:

• 2 cups Sweet Basil leaves, solidly packed With no stems

• 2 cloves fresh Garlic

• 1/4 cup Parmesan Cheese

• 1/3 cup either Pine Nuts, or Walnuts, and Sometimes really like to use toasted

Cashews

In Pesto (yum)

• 1 Tbl spoon Olive oil

• 1 cup Mayonnaise (Fat-free or egg-free option use, Sour Cream or Vegannaise)

• 1/2 teaspoon Salt & Pepper to taste

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

CHIPOTLE CILANTRO AIOLI:

In a food processor add:

• 1 piece of canned Chipotle Pepper

• 1 teaspoon of the Adobe Sauce

From the canned peppers

• 1 teaspoon Garlic Powder

• 1 teaspoon of Onion Powder

• 1/4 cup BBQ sauce

• 2 Tbl spoons Chopped Cilantro

• 1 cup Mayonnaise

(Looking for a fat-free or egg-free option?)

Use either fat free Mayo, Vegannaise, or Sour Cream

SESAME GINGER AIOLI:

In a food processor add:

• 1 Tbl. spoon pickled or cut, peeled Ginger

• 1 clove Garlic

• 1 teaspoon Onion Powder

• One chopped Green Onion

• 2 Tbl spoons Soy Sauce

• 1 ¼ Tbl spoon toasted sesame oil

• 2 Tbl spoons Rice Wine Vinegar

• A few drops of Sriraccha Hot Red Chile Sauce

• 1 cup Mayonnaise

(Fat-free or egg-free options use Sour Cream or Vegannaise)

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

“3” Tres Aioli

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Be creative when making Grilled Vegetable Combinations to hold for later uses. I often reserve a few items from meals to make chopped Relishes, Chutneys, Puree Sauces and Aioli Sauces; refrigerate for later use.

This next photo is a grill full of Caramelizing Red Onions, Tomatoes, Garlic, Salt, Pepper & Olive Oil. Served with sandwiches, chop some with Bacon for a Smokey Relish, add some fresh Corn, cilantro, lime juice and chopped Serrano Peppers for a Roasted Salsa. To make them into Aioli, in a food processor Puree the Smokey Relish drizzle slowly some olive oil, and emulsify the mix.

I love to always finish “Grilled Meals”

With quality, fresh-cut Fruit Plates of Organically-grown Fruits. So, to finish this Photo Chapter, The last two photos are that of:

“

End of the Meal Fruit Dessert Plate”

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Smokin’ Reds

Indoor Grilling

RECIPES AND FOOD PHOTOGRAPHY

USING THE “GEORGE FOREMAN” INDOOR GRILL

Fresh-Cut Fruit

The perfect way to start your day or end any meal…

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Signature Meat Entrées

SWEET CHIPOTLE BBQ BRISKET

The trick to a good brisket is very slow braising temperature for a very long time. To start making this tough-cut of meat a delicious meal; take the brisket lean & trim well; poke it with a fork several times all over. Sprinkle with salt, pepper, granulated garlic, onion powder, olive oil and lime juice, cover in plastic, refrigerate and let marinade for a couple of hours or so…

Meanwhile make a BBQ sauce with a heavy Smokey Chipotle Flavor with Sweet Honey, Onion, Tomato and Bacon. Cover the meat with the sauce and roast, covered for about 3 hours at 300 degrees F. until very, very tender. Internal temp about 200 deg.

SEARED HERB MEDALLIONS AU POIVE

W/ BOURBON MUSTARD-SEED SAUCE

– Beef tenderloin sliced into medallions, dusted in a little grain mustard and dust with crushed 3 color-pepper corns (black, white, pink), pan-seared in olive oil, take seared rare meat out of the pan, place on a warm tray to rest, cover them with foil. Make the pansauce by adding minced shallot and a little whole-grain mustard, a few cured green peppercorns and sauté for a few minutes then caramelize in a little brown sugar and deglaze pan with BourbonWhisky (Jack Daniels is my preference) and a splash of Demiglaze, whisk-in butter and serve on top of Beef Medallions.

CHEF BRIAN’S

INTERNATIONAL SIGNATURE RECIPES VEAL ROULADE W/ MUSHROOM DUXELLE & FRESH HERBS

– Long, thin-pounded, veal breast; stuffed, rolled and tied. Braised in a sauté pan then finished covered in a sauce and braised in the oven. Classic deliciousness.

First, sauté well in light oil fine diced mixed mushroom caps, garlic, shallots. Cook till dry. Finish with chopped fresh Tarragon, Thyme, Chervil and Chives. Cool. Add Panko Bread Crumbs and Shaved Parmesan Cheese.

Lay the long-pounded scaloppini on a cutting board, spoon a layer over the top and roll the “Roulade” tight. Tie several times with kitchen twine, drizzle with olive oil S&P. Brown in sauté pan, set in a roasting pan and cover with White Veloute, White Veal Stock and diced Tomato Concassé. Bake at 325 Degrees F. covered in foil till very tender about 20 minutes. Lovely Served with Grilled Asparagus. Remove all string before cutting and serving.

STUFFED FILET MIGNON W/ PROSCIUTTO & FONTINA CHEESE & GRAND MARNIER DEMIGLAZE

– First start with long, thin-cut strips of Prosciutto Ham and one by two-inch block-cut of Fontina cheese. Roll the cheese up inside the ham and set aside. Next, take several, nice, hand-cut, 8 oz Filet

Mignons, then with a small paring knife, poke ONE, ½ inch widecut to the center of the meat. With careful precision, slide the blade inside the steak about an inch to form a small pocket.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Pocket, being careful to not pierce the steak use your fingers to finish forming the pocket. Stuff with the rolled meat & cheese; reseal the pocket’s hole, season with olive oil, crushed peppercorns & Sea Salt. In a sauté pan, sear each filet in butter till brown, place in an oven-proof pan cover with foil; keep warm while you make your sauce. In the pan you used to cook the steaks, Deglaze that pan with butter, minced shallots, cream & Grand Marnier Liquor, and a small splash of Demiglaze, reduce to desired consistency and swirl in a little butter…

ARTICHOKE STUFFED VEAL CHOP W/ TOMATO GNOCCHI & CHANTERELLE CHAMPAGNE CRÈME

– Start the artichoke stuffing by sautéing fine chopped Red Onion, Marinated Artichoke Hearts and little Garlic in a few drops of olive oil. Cook on medium to dry out liquid, when dry and cooked add some shredded Parmesan Cheese, Panko-style bread crumbs and finely chopped, fresh Parsley, Tarragon & Thyme. Cool and keep moist, savory & dry enough to be a stuffing.

Add Sundried Tomato Paste to traditional Gnocchi recipe, poach in salted-water, strain, dry and keep ready to use.

To make the Chanterelle Crème start by sautéing in olive oil some fresh minced shallots, garlic, Chanterelle Mushrooms cut in Julienne slices. Sautee till golden-brown, add Champagne & Cream, Veal Veloute , Veal Broth, reduce and whisk sauce well, finish with salt, white pepper and butter. Pour sauce over grilled Veal Chops and place in the oven and finish till desired temperature.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

In a Sauté pan melt butter; add a few hand-full’s of the red, Tomato Gnocchi. Sauté till hot, add S & P and chives. Arrange items on a plate and serve immediately. Tableside, at the diner’s discretion, drizzle with white truffle oil and shaved truffles.

–Thisisacenter-pieceitem,sincethisdishismadewithonewholeside of filleted-salmon its suitable for a “Carvers Station”. Season the fish with a nice blend of Moroccan aromatics like Salt, brown sugar, Garam Masala, white pepper, poppy seeds, curry powder, Sumac, lemon zest, lemon juice and Olive Oil.

Make bright “Yellow” Saffron-infused Basmati Rice; add fine diced Carrots, Red Onion, Red and Green Bell Peppers.

Prepare the Yogurt Sauce. Peel, seed and fine dice Cucumber, add a little minced Red Onion and Garlic, Mint, Dill, Lime Zest, Lemon & Lime Juice, Extra Virgin Olive Oil.

– This stuffing consists of Fresh Chopped Tarragon leaves, Vineripened Heirloom Tomato Concassé, a little minced Garlic & Shallot, a Pinch of Sugar, Sea Salt, White pepper, Lemon Zest,Lemon Juice, White Wine Vinegar and either Panko Bread Crumbs or crushedCroutons. Set aside covered, let absorb and firm.

Signature Seafood Entrées

MOROCCAN ROAST SALMON, WITH SAFFRON BASMATI RICE & SAUCED WITH CUCUMBER MINT YOGURT

TOMATO TARRAGON STUFFED SALMON

W/ SHRIMP BUTTER HOLLANDAISE

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

With a paring knife, cut a small pocket inside the 6 oz filet, measuring about two inch deep by 4 inches wide, use your fingers to help shape the size. Fill the pocket generously with the stuffing. Season each fish filet with light Butter, Olive Oil, Sea Salt & White Pepper. Pour some wine in the pan, around the fish to poach and flavor. Sprinkle with olive oil and Panko Bread Crumbs on each piece and bake on an oiled, foiled sheet pan, in an oven at 400 degrees, for about 15 minutes, or until done. When the fish is tender & the crumbs on top are golden brown.

Make a Béarnaise Sauce and finish it with a Compound Shrimp Butter and whole piece of seasoned sautéed shrimp

BLACKENED SALMON W/ MANGO & BRIE

ON ISLAND RICE

– This dish hits many spots on the taste palette: Savory, Sweet, Spicy, Creamy and it appeals to the eye…

Make Pilaf-style Rice with some coconut milk and a burst of color from: Diced Yellow & Red Bell Peppers, Red Onion, and whole Green Peas, Minced Scallions. Season with Butter, Sea Salt & Pepper

Make or buy a Sweet/Spicy, Creole-style Blacken Fish Seasoning. Most retail varieties toed to be either too salty or too spicy; taste it and adjust its flavor profile with a little brown sugar and crushed dry thyme and Lavender flowers. Cover each filet with Olive oil and sprinkle-well with the blacken-spice mix and cook on stovetop, blacken each side quickly and keep “pretty-rare” to finish cooking inside the oven… Place on a buttered sheet pan with white wine.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Quickly, top each blackened-filet with thin slice mango and a few thin slices of Brie cheese topped with extra Virgin Olive Oil and minced Thyme. Return to oven and finish at 350 degree F till fish is done in center and Brie Cheese is melting. Serve immediately.

–Thisisgreateitherpreparedasalarge-whole-sideofsalmon,carved in a Buffet. This dish is especially nice as individual-pastry-wrapped filets, as the center-of-the-plate to a gourmet meal.

Slice a fine-Julienne cut of fresh White Onion, Carrot, Celery Root, Fennel Bulb & Leeks.

Make the Tar Tar Sauce in advance, mix well, cover and set aside. Chop Marinated Artichoke Hearts, Red Onion, Gherkin Pickles, Lemon Zest, Lemon Juice, Dill, Capers, Celery Seed, Garlic Powder, S & P and Mayonnaise or Sour Cream. Mix all together, to reach desired consistency thin-out a little with the Caper Juice.

Determine the size of the French-Style Puff Pastry you will need. In traditional-style French-Service, we would wrap the whole side of fish & vegetables in the pastry, bake and carve the whole decorative piece table side, serve the Tar Tar Sauce in a bowl next to the entree. Yet, with this “Individual-Portions” technique; I like to only top the fish & vegetables with pastry, crimp them flat to the wax paper, trim the dough, then finish baking till golden, instead of wrapping the whole large side of fish in French Butter Pastry. This final product is

BAKED SALMON IN FRENCH PASTRY W/ JULIENNE VEGETABLES AND ARTICHOKE TAR TAR SAUCE

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

more evenly cooked; it’s easier to control internal cooking temperatures, also has fewer calories and looks nicer on the plate… be sure to cook this quickly to only brown the pastry, but DO NOT dry the fish out with long, oven cooking-times. So, top each piece of fish with mixed Julienne vegetables, cover with pastry sheet. Crimp pastry down on sheet pan, brush with egg yolk, bake at 400 degrees F till pastry is golden brown and an internal temperature is 150 degrees F. Let rest 5 minutes and serve right away.

– The savory textures in this dish make it great entrée choice for any organized dinner party. Sweet Coconut & spicy Thai Red & Green Curry Aioli dipping sauce; served with the hot, crispy crab cake and salmon filet, on a bed of mixed wild-greens in a light vinaigrette, tastes awesome together…

This entire meal is comprised of four parts:

1. The Base “Mixed Salad Greens in a Vinaigrette”

2. The Sesame pan-seared Salmon filet

3. The Crispy Crab Cake

4. The Coconut Curry Sauce

PAN-SEARED SALMON W/ CRISPY CRAB CAKE & COCONUT CURRY SAUCE

This style of sauce made in a unique and unorthodox method. In an electric food processor, fitted with an “S“ blade, add a little garlic & Ginger and Lime Juice, a little Green Curry Paste and a little Red Curry Paste, some minced fresh Lemon Grass, Cilantro, Mint, Thai Basil, add a couple tablespoon of canned Sweetened Coconut Crème (Prefer COCO LOPEZ brand), you will find it at most markets, usually in the bartender’s liquor section with the ‘MIXES”. Then add a spoonful of mayonnaise and puree till creamy. Adjust seasoning with Lime Juice, S&P

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Mix the salad greens together in a bowl, cover and chill, set aside. In separate bowl make “Asian-flavored” vinaigrette, cover and set aside.

Lightly season each 6 oz salmon filet with Sea Salt & Pepper, Extra Virgin Olive Oil, and Lime Juice. Set aside. In an electric food processor, fitted with an “S“ blade, add a little garlic & ginger and lime juice, add some small scallops, fresh white fish, scallions, red bells peppers, scallions, cream and mayonnaise. Mix together well till creamy and thick, called a Mousseline-stage, then fold in fresh chopped crab meat, fine chopped Thai Basil, Mint and Panko Bread Crumbs. Adjust seasoning and consistency with sea salt, pepper, Panko. Form into medallion size cakes and to make a crust, finish with more Panko, best to refrigerate and rest for 15 minutes of so in the refrigerator. When ready for Service, pan-sear in butter & oil till golden brown on both sides & fully cooked. Sear each salmon filet the same way and top each piece of fish with One Crab Cake, Place on bed of salad, drizzle a little sauce on top of the fish and serve the rest of the sauce on the side.

CHEF BRIAN’S

NTERNATIONAL SIGNATURE RECIPES

– To prepare the Rock Shrimp Crust, sauté in butter & oil, fresh diced pink Rock Shrimp with minced shallot, orange zest, tarragon. Bind together with Panko Bread Crumbs (till mix forms a soft ball if squeezed in your fist).

Season the Halibut filets with Sea Salt, White Pepper, light Olive Oil and soft Butter. Place on an oiled, foiled sheet pan sprinkled generously with white wine. Place a one-inch-thick Shrimp Crust firmly on top of each portion of Halibut. Bake at 400 degree F till crust is golden brown and fish is done.

To prepare the Creamy Polenta, simmer water, white wine, cream, minced garlic, shallot, orange zest, fresh-minced Basil and Tarragon. Add dry polenta, about half the amount of grain to twice the amount of liquid. Simmer till tender and creamy. Adjust consistency with water, butter, parmesan cheese Pepper & Salt. Keep covered and hot.

Follow instruction for Beurre Blanc Sauce and infuse in the winereduction-process some fresh squeezed Orange Juice, Orange Zest, Tarragon leaves with stems, Shallot & Garlic and Cream. Reduce by half, strain through a fine-screen china cap (chinoise) and whisk in cold, diced butter. Stir into the sauce fresh chopped Tarragon leaves, S&P.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

Signature Chicken Entrées

BRAISED CHICKEN WITH FENNEL, TOMATO AND TARRAGON L’VINGRE ON CREAMY POLENTA

– I learned to make this dish originally with fresh young, rabbit, butchered and delivered every week from a local rabbit farm. Due to availability these days, jumbo chicken thighs work very well. As I mentioned before, this recipe is more of a process rather than a road map of measured steps. Make the Creamy Parmesan Polenta to your desired creamy consistency and flavor. Keep covered and hot.

Wash & trim the meat, season with S&P, ground Fennel Seed and dredge it in flour. In a large sided, oven-proof sauté pan, cook in Olive Oil and Butter till golden brown. Add Whole Yellow & Red Organic Tear Drop Tomatoes, minced garlic, Shallot, thin sliced Red Onion, Batonette cut Fennel Bulb and a generous amount of rough-cut tarragon stems and leaves. Cook for several minutes, deglaze with White Wine Vinegar, Vermouth and/or any Dry White Wine. Add Chicken Veloute and Chicken stock, stir well, cover with lid and finish in the oven at 400 Degrees F.

Braise till internal temperature of chicken thigh is 165 Degrees F.

Cooking time about 10 to 15 minutes…

Place on top of Creamy Polenta and serve with steamed Asparagus and Batonette-cut Vegetables.

CHEF BRIAN’S

INTERNATIONAL SIGNATURE RECIPES

CRISPY COCONUT CHICKEN BREAST WITH THAI PEANUT SAUCE ON PINEAPPLE BROWN RICE & ASIAN JULIENNE VEGETABLES

– These Four items organized on a plate taste amazing together.

Julienne cut the following vegetables: Carrots, Red Bell Pepper, Leeks, and Yellow Bell Pepper. Cover, Refrigerate.

Simmer the Brown Rice in water almost done, drain water, return to stove, add a little sugar, a splash of Soy Sauce, Diced Pineapple, Scallions and Coconut Milk, stir, cover and simmer till super tender. Fluff with fork & keep covered.

This is a very simply sauce recipe. In a sauce pan cook in light oil diced Onion, Celery, Carrot, add minced Lemon Grass, Serrano Pepper, Garlic, Ginger, a little Toasted Sesame Seed Oil. Deglaze pan with Heavy Cream, Coconut Milk and White Wine; add a little, chunk-style peanut butter and water, puree with an emulsion blender till smooth. Keep Warm.

Trim fat completely from chicken breast; slice each breast on-abias, each cut about 1 inch thick. Season each piece with S&P, dredge lightly in flour, dip in raw scrambled eggs, next pack each piece well with flaked coconut, then back in the flour and lay to

dry on a sheet pan, lined with parchment paper. Completely dry about 20 minutes. Refrigerate. When ready, sauté chicken in oil and butter till golden-brown. Cook just till done, crispy and juicy. Serve immediately over Pineapple Rice, drizzle with Peanut Sauce and quickly sautéed Julienne Soy Vegetables.

CHEF BRIAN’S

INTERNATIONAL SIGNATURE RECIPES

(A nice accompaniment dish to serve with this dish is a Thai Cucumber Salad. In a Bowl add Seasoned Rice Wine Vinegar, Sugar, thin-sliced Cucumber, thin-cut Julienne Red Onion, thin-cut Julienne Carrots, slices of Serrano Peppers. Mix everything together and keep covered, serve pickled cucumber salad chilled.)

SMOKEY CHICKEN BREAST SANTA FE

W/ CHIPOTLE CHEESE

BLACK BEAN & GREEN TOMATILLO SALSA

– Served on sweet maize purée, Crispy Tortilla nest and Crumbled Queso Fresca. This Southwestern U.S. inspired type cooking is a favorite when I’m looking for SPICY menu!

Prepare the warm bean salsa. In a sauce pan sauté diced onion, minced Jalapeno, a little carrot, garlic, toasted pasilla chili powder and cumin powder, sauté, when soft and toasty add chicken stock, whole-cleaned Tomatillos. Boil mixture till tomatillos are very cooked, add a handful of cilantro, Lime juice puree salsa, and add the drained, rinsed black beans, diced roasted red chilies, S&P

Prepare the sweet maize puree: (Mexicanstyle sweetened, creamy polenta).

In a sauce pot of rich chicken broth, dissolved Onion Powder, a lot of sugar, honey, salt, polenta, cream and fresh-cut corn kernels. Cook on low, covered till very soft and sweet, add water to keep consistency of “soft mashed potatoes”.

Deep fry crispy, Julienne strips of flour tortillas. Season with salt and keep hot.

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

In a food processor, blend a little cooked bacon, roasted Red Pepper, chipotle peppers with adobo sauce a little BBQ sauce, garlic, lime juice, Paprika and cilantro puree till smooth. Fold some of this red puree into fresh shredded Monterey Jack Cheese and Crumbled fresh cheese like Queso Fresco.

Season the cleaned chicken breast with S&P, Olive Oil, and Lime Juice, dredge in flour and quickly sear the chicken in olive oil while keeping the inside only half-cooked. Take off heat and place on sheet tray to completely cool. When cooled and rested, cut a small pocket in each one, stuff each breast portion pocket with the cheese & Chile mixture. Drizzle with White Wine, cover with foil, bake in oven at 350 Degrees F till chicken internal temperature reaches 165 Degrees F.

To Serve: Place a large spoonful off hot Maize pudding in the center of the plate, pile a small nest of crispy tortilla strips, place a cooked, cheesy Chicken Breast on the nest and top with the warm Black Bean & Tomatillo Salsa, and Sour Cream, fresh squeezed lime juice, and more crumbled Queso Fresco

CHEF BRIAN’S INTERNATIONAL SIGNATURE RECIPES

GREEK CHICKEN IN PASTRY

FETA CHEESE, SPINACH AND ROSEMARY

–Marinade Chicken breasts in olive oil, garlic, lemon juice, lemon zest and fresh Oregano and grill them till ¾ cooked. We will finish in oven later. Set on sheet pan to cool.

In a bowl add fresh shredded Spinach, diced sautéed Onion, crumbled Feta Cheese, Lemon Zest, a pinch of nutmeg, S&P, minced Rosemary and Panko Bread Crumbs. Set portions on an oiled, foiled sheet tray with several-inches distance between each portion. Place a generous mound of spinach/cheese mix on top of each chicken portion. Next, place a piece of Puff pastry securely over the chicken and cheese portions and refrigerate. Crimp the sides decoratively Brush with egg yolk before baking. Bake at 400 Degrees for about 15 minutes or until golden brown and thermometer reads an internal temperature of the chicken is 165 Degrees F.

This Ratatouille is an herbed vegetable stew made of large dice

Eggplant, Onion, tri-colored Bell Peppers, Zucchini, Yellow

Crook Neck Squash, Whole Red & Yellow Teardrop

Tomatoes, Roasted Garlic Cloves, fresh Thyme, Oregano, White Wine and Chicken Broth. Braise till well done.

Top with a Creamy Lemon Caper Sauce

(See Sauce Recipe Section)

Food Styling

Chicken Marsala on Creamy Polenta & Tomato Puree

Ruffino Chianti Reserve

Food Styling

Pan Seared Alaskan Salmon Piccatta

With Nasturtiums and Roasted Potatoes

Far Naniente ~ Chardonnay

In the years 2010 and 2011, I was a contributing writer for an industry magazine called, Las Vegas Food & Beverage Professional. This Online magazine was well read in the restaurant and food industry. This was a lot of fun and helped increase business and was a good source for corporate exposure when I was developing my “FOOD-LABEL BRAND” for a PSGI company Gourmet Fusion Seafood, Inc. in Las Vegas. These products we mostly sold wholesale to the casinos and hotels through U.S. Foods Inc. distribution. I developed three flavors of seafood slider, including: Shrimp & Lobster Sliders, Crab Cake Sliders, and Salmon & Herb Sliders. I was in development on a line of Kosher-Vegas sliders when the corporation I worked for filed for bankruptcy and we all got unpaid and went separate ways. This is still a little bitter-tasting on my palette… A prime example of the “Corporate Monster” consuming another business of people lives. I recently heard someone say this applicable truth: “…More businesses die in the parking lots of Banks, than anywhere else…”

Every month I submitted an article with photos and contact information. This media exposure really helped a lot, because that year in 2011, I was voted Top-Personal Chef in Las Vegas. The previous few years I was in the top five and finally in 2011, THUMBTACK.com customer-poll voted me best. I do agree…” from a self-promoting-point-of-view” yet, even though I am truly honored by all the votes of confidence, I know I am only one Chef amongst an incredible amount of talent in Las Vegas. There are many different styles and specialty degrees of Chef-wisdom throughout this entertainment capital to really define any “best-chef” in any one category; so, depending on which people you ask, you would probably get different answers…

I hope you enjoy reading these articles. Thank you.

Your Personal Chef

BY Chef Brian Food & Beverage Magazine of Las Vegas July 2010

I am very passionate about Italian cuisine, if you travel throughout Italy you will find the ingredients and unique styles of cooking are vary and change greatly from region to region. The northern regions of Lombardia and Piemonte styles of cooking are very different from central Toscana and Abruzzo which are very different from the southern regions of Calabria, Sicilia and Sardinia. Not only does each region offer different dinner choices but they all have a different approach to antipasti.

Antipasti are usually served as cold dishes before the main meal, more often than not it will be a simple meat platter, perhaps with Italy’s delicious Prosciutto ham served with some olives and fruit such as melon or figs. Italy is extremely regional with its dishes you may find you are served a homemade Minestrone soup, or an amazing array of marinated vegetables such as mushrooms, peppers and tomatoes alongside squid, prawns and all types of shellfish.

The term antipasto, literally means “before the meal” course, is composed of zesty little dishes which are offered individually or in assortment. Their variety is endless, as are the regional and seasonal ingredients; the purpose of the starter course is to create anticipation and excitement about the meal that follows. Many antipasti are excellent served as main dishes or as a side dish. One essential ingredient is often high-quality extra-virgin olive oil. This aromatic oil brings irresistible flavor and can transform the simplest food into a finished dish or masterpiece. (Pinzimonio recipe courtesy Chef Giada Delaurentis)

INGREDIENTS FOR THE SUPREME ANTIPASTI DISPLAY

• 1 pound assorted sliced deli meat (such as salami, spicy Capocollo, Prosciutto, Mortadella, or Bresaola)

• 1 medium Cantaloupe, Cut, seeded and sliced

• Artichoke Fondue and Caponata (due to page constraints, please write me for these recipes)

• Pinzimonio, recipe follows

• Marinated Olives, recipe follows

• Roasted Red and Yellow Bell Peppers

• Grilled Eggplant & Zucchini, sliced

• Assorted Italian breads like Grissini, Focaccia, Ciabatta, pane Siciliani sliced. (Some pieces should also be toasted for crostini)

• 1/2 pound Parmigiano-Reggiano, cut into irregular chunks

ROASTED PEPPERS:

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag, or in a pan tightly covered with plastic wrap. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips with extra-virgin olive oil, salt and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

GRILLED EGGPLANT AND ZUCCHINI:

Preheat the grill or grill pan till very hot about 350 – 400 degrees. This is best done on an outside grill because of the smoke and occasional flame-flare-up!

Clean the vegetables, cut length-wise about ½ inch pieces, lay flat on sheet pan and drizzle with olive oil, salt and pepper. With a spatula and long-tongs grill the vegetables quickly, till they have nice grill marks yet are still crisp. Take off grill and let cool on pan, cut on-a bias into 4-5 inch pieces and drizzle with aged balsamic vinegar.

PINZIMONIO:

• 1/2 cup olive oil

• 2 teaspoons parsley, fine chopped

• 1 tablespoon lemon zest

• 1 teaspoon freshly ground black pepper

• ¼ teaspoon white pepper

• Assorted cut-up vegetables, cut on a bias (such as carrots, artichoke hearts, celery, fennel bulb, radishes (cut in half), red and orange bell peppers (cut in 2 inch x 3 inch bias also called a “lozenge cut”) and cherry tomatoes)

Stir the oil, salt, and White & Black pepper in a small bowl to blend. Arrange the vegetables on a platter.

Marinated Olives:

• 3 tablespoons olive oil

• 1 tablespoon lemon zest

• 1/2 teaspoon dried crushed red pepper flakes

• 1 1/2 cups Sicilian cracked green olives

• 1 1/2 cups Kalamata olives

• 2 tablespoon chopped fresh basil leaves Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Marinate for up to 12 hours.

DIRECTIONS

Arrange the Breads and cheeses on one tray and then on another tray arrange the Cantaloupe slices meats, grilled Eggplant & Zucchini, Pinzimonio (marinated vegetables), Marinated Olives and roasted Yellow & Red Peppers, in the tray’s center place the Caponata and Artichoke Fondue in small serving bowls. Serve, allow guests to compose their own assortment of antipasti on their plate.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com.

chefbrian310.tripod.com

Your Personal Chef

BY Chef Brian Food & Beverage Magazine of Las Vegas August 2010

Today is a beautiful day for Mesquite-Wood Smoked BBQ Burger Party. The menu is simple today, smoked Angus Beef or ground Turkey Burgers, smoked Onions & Tomatoes, assorted Aioli sauces, Whole Wheat buns and cold beer; just add a few friends and some good music and you have a real party. Almost anyone can build a small fire and add soaked wood chips to a grill and cook burgers; yet the addition of very flavorful sauces and smoked red onions and tomatoes puts this menu to the top of the ultimate BBQ menu scale. This is truly one of my favorite Summer time menus to serve guests, family and friends. The aroma of burning mesquite wood somehow makes everyone hungry, the anticipation of a good meal with friends, a couple of cold beers by the pool on a hot summer day, and well it doesn’t get much better that that…

The Aioli sauces can be made a day in advance and held in the refrigerator covered in plastic. An Aioli is a garlic mayonnaise based sauce and is very versatile in its applications; traditionally the mayonnaise is made from scratch by adding to a food processor some egg yolks, a little lemon juice, garlic and emulsifying them together by slowly adding a vegetable oil (or olive oil) until it is thickened and creamy. For the ease of these recipes, I will use plain whole egg mayonnaise, or if your end result is a lower calorie sauce use light, low-calorie mayo or fat free Mayo.

THE THREE AIOLIS I AM SERVING WITH THE SMOKED BURGERS ARE: SWEET BASIL PESTO:

In a food processor add:

• 2 cups sweet basil leaves, solidly packed with no stems

• 2 cloves fresh garlic

• 1/4 cup Parmesan cheese

• 1/3 cup either pine nuts, or walnuts, and sometimes really like to use toasted cashews in pesto (yum)

• 1 Tbl. spoon Olive oil

• 1 cup mayonnaise (use fat free if looking for a low calorie option)

• 1/2 teaspoon Salt & Pepper to taste

CHIPOTLE CILANTRO AIOLI:

In a food processor add:

• 1 piece of canned chipotle pepper

• 1 teaspoon of the adobe sauce from the canned peppers

• 1 teaspoon garlic powder

• 1 teaspoon of onion powder

• 1/4 cup BBQ sauce

• 1 cup mayonnaise (use fat free if looking for a low calorie option)

• 2 Tbl. spoons chopped cilantro

SESAME GINGER AIOLI:

In a food processor add:

• 1 Tbl. spoon fresh cut, peeled ginger

• 1 clove garlic

• 1 teaspoon onion powder

• One chopped green onion

• 2 Tbl spoons soy sauce

• 1 ¼ Tbl. spoon toasted sesame oil

• 2 Tbl. spoons Rice wine vinegar

• 1 cup mayonnaise (use fat free if looking for a low calorie option)

• A few drops of Sriracha Red Chile Sauce

DIRECTIONS

Put the sauces in serving dishes, cover with plastic wrap and store in refrigerator. Prepare the grill for cooking. To start with, put a few handfuls of very small Mesquite wood chips in a container and cover with water and let stand for an hour till ready to use. In your BBQ arrange the coals in a pyramid pattern for easy and consistent burning; light the coals, put on the grill rack and when the coals are white-hot drop a large handful of soaked wood chips, avoid adding the water so to not extinguish the heat, replace the lid and let the smoke accumulate.

In two separate large bowls: Place in one bowl ½ inch thick Red onion slices; drizzle the onions with Olive oil, Balsamic vinegar, salt and pepper. In the other Bowl, add either Roma Tomatoes cut in half lengthwise or ½ to ¾ inch thick slices of Heirloom tomatoes; drizzle with Olive oil, Balsamic vinegar, a teaspoon fresh pureed garlic, salt and pepper. Marinate for a 5 minutes and place on the smoking grill and cover for about ten minutes, maybe more or less dependingon the temperature of the grill, be sure turn only one time so they won’t fall apart… When vegetables are done and smoked place on a platter and let rest so the intense smoke flavor can mellow while the meat is cooking.

To cook the burger patties, season the meat with salt and pepper, allow the grill and coals to come back to high temperature. Put another handful or two of soaked wood chips with no water on the coals. Cook meats to desired temperature, melt cheese (if desired) and serve immediately. Enjoy this memorable and delicious meal.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. Please also view my website at http://chefbrian310.tripod.com

Your Personal Chef

December 2010

BY Chef Brian Las Vegas Food & Beverage Magazine

In the past months I have written about summer menus and recipes, vegetarian menus and Italian and Asian cuisine. I have received several letters from readers who are enjoying my photographs and my style of InternationalCuisine.Sincewearemovingintothewinter months, I feel it fitting to write about the foods which are fresh and currently in season. Most chefs will design their menus using seasonal ingredients; this helps with “food costs” and assists in the creative cuisine the chef can offer their guests. Summer-ripened fruits and vegetables are often difficult to find, at a reasonable price, in the winter months; just as in the summer months, winter-ripened produce doesn’t find its way to the farmer’s market or grocery stores.

Some of my favorite versatile winter produce are Fuyu persimmons and pumpkins. Sure, there are many other varieties of cherubs and squash, but pumpkins are my favorite. I have designed several meals and menus using pumpkin & persimmon in every course. A quick example may be a breakfast menu of pumpkin and cinnamon pancakes with persimmon & pecan butter; lunch may be a garden salad with bite-size roasted pumpkin and pumpkin seeds with a lemon zest-persimmon vinaigrette; dinner menu may include pumpkin, ricotta and turkey sausage ravioli with a sage and persimmon beurre blanc. With these two ingredients dessert menus can be unlimited; a favorite of mine is a pumpkin cheesecake with a gingersnap cookie crust and a persimmon caramel sauce topped with nutmegcandied-walnuts.

The photographs shown are sweet-pumpkins with Fuyu persimmons and a roasted sweet-pumpkin pie with a cinnamon caramel, a persimmon-nutmeg crème Chantilly, with very ripe-fresh-squeezed persimmon and candied vanilla-pecans….

The holidays of Thanksgiving and Christmas are almost here and aside from the persimmons, thousands of families will be eating turkey and pumpkins in every state of theUnion.These ingredientshavebecomeso commonplace,during theseholiday months, that they can be available in every market, every city and on almost every dinner table in the country. Between early November and early January, chefs all over the country will be challenging their minds and palates deciphering ways to come up with creative menus using these ingredients.

A great approach to traditional holiday menus is bread stuffing for turkey breast. It seems most cooks at the holiday times make traditional-bread stuffing with dried white bread, celery, onion, sage and chicken stock. I have created a non-sweet pumpkin bread and persimmon stuffing with walnuts, dried cranberries, apples, celery, onions, leeks, marjoram, nutmeg, and smoked bacon. It really is an amazing combination of flavor profiles, if I do say so myself…

Many restaurants and chefs will cook several, if not dozens, of turkeys for the special holiday menus and guests. To make a deeply concentrated turkey stock, use these bones and drippings to make an enriched broth and an incredible base for fantastic flavored soups. If you brown the bones with a little bacon or liquid smoke, you can have a great base for split-pea soup, turkey noodle soup, turkey-escarole and white bean soup, and many more including turkey & corn chowder with diced pumpkin and persimmon croutons, and also a turkey-pot-pie with a ginger, persimmon and pumpkin crust.

Please, if you have any questions or would like a quote for a catering, or weekenddelivered meals, feel free to write of call me. I am available to all my clients and readers upon appointment. I can create any style meal for any discerning palate for any size event. I am here for you; if you want the best foods at the best prices contact me…

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com View my

Your Personal Chef

BY Chef Brian Las Vegas Food & Beverage Magazine January 2011

I recently had a request from a client for a Middle-Eastern fusion meal. This particular client eats and lives a kosher lifestyle; therefore I can use no shellfish, pork, no mixing dairy and meat together, while keeping things very wholesome and delicious. Many of my readers and clients know I have a big passion for Mediterranean cuisine; so I created a “fusion” menu of MiddleEastern & Mediterranean cuisines. It was fun and a bit challenging to keep it kosher because I love cheese in my Mediterranean foods.

It was a small dinner party for five people, and the client wanted the foods presented in a “family-style” buffet type set-up. This is very-well-known family in Las Vegas and a long-term client and friend of mine, so they get whatever foods they desire; I will make it happen. They will often want a little extra foods prepared so they can have lunches and snacks later over the next day or so...

My approach with kosher cuisine is if the entree has meat, I will always do a vegetarian accompaniment entree with similar flavors and textures, just in case there are guests who are eating meat on this day and/or some who may not be eating meat on this day; therefore, I will use NO dairy anywhere, so it can be enjoyed by everyone. The menu was simple and yet sophisticated and pleasant to the palate.

• The salad consisted of baby spinach and basil with roasted garlic, sun-dried tomatoes and lemon-marinated artichoke hearts, served with a citrus-balsamic vinaigrette

• Roasted Asparagus with lemon zest, extra virgin olive oil & kosher salt

• Israeli Couscous with braised vegetables (eggplant, zucchini, red onion, red bell peppers and garlic) cooked in white wine and vegetable broth.

• (Non-Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with fresh mint leaves

• (Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of pureed eggplant and harissa sauce (roasted eggplant & red peppers, balsamic vinegar, onions, garlic and cayenne peppers) garnished with fresh mint leaves

• (Non-Spicy) Moroccan-style Coconut-curry Marinated Braised Tofu Cutlets on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with chopped fresh mint leaves

The real trick to getting the most flavor into the braised tofu is the long marinating time, in this case, marinating in the coconut-curry sauce. First, cut and cook the “extra-firm” tofu either deep-fried or roasted in the oven with tamari and sesame oil. Both processes work great. Cook till very firm and easy to handle, cool completely and then cover with coconut-curry and let marinate several hours or overnight. When ready to prepare the meal, cover with foil and bring it to temperature; the tofu will absorb most of the sauce so have a lot of sauce for everything.

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. view my website at http://chefbrian310.tripod.

Your Personal Chef

BY Chef Brian Las Vegas Food & Beverage Magazine February 2011

Quality food is one of my biggest passions. I love many different styles of international cuisine. I have written in the past that I do not eat meat every day, but only a few times a week. This article is dedicated to the pursuit of healthier diets and eating less meat.

Many of my readers know I am a personal chef with many well-known clients; yet, most do not realize I am also the President of Excalibur Sales Inc., a food & beverage brokerage firm.

At Excalibur Sales Inc. we strive for greatness in all our products. Most of our food products are recipes I havedesignedandperfected.IamreallyproudofourKosher-Vegan-Gluten-freesliders.Asliderisasmall burger-type patty (like a mini-hamburger). Our Kosher-Vegan sliders are loaded with flavor, nutrients, vitamins and minerals. These Kosher-Vegan sliders are branded under our label of GOURMET FUSION SEAFOOD INC. We can brand them as seafood because they have good amounts of sea-vegetables like Dulse and Wakame seaweeds, both of which are very healthy for the human body and taste great. Depending onwhich slider you choose,you willlovethedifferentflavorprofiles each has tooffer. I cannot give away corporate secrets or recipes yet, but I can explain the ingredients and nutrient values. The following are the first three we launched and my top favorites. Depending on how creative you are, you can use them on breakfast, lunch, dinner or happy-hour menus...

1. QUINOA MUSHROOM BIRYANI - Quinoa, White Rice Bread Crumbs, White Onions, Scallions, Carrots, Red Bell Peppers, Shiitaki Mushrooms, Crimini Mushrooms, Dulse Seaweed, Biryani Curry Paste, Olive Oil, Kosher Salt, and Black Pepper and Vegannaise (Vegan Style Mayonnaise).

2. BROWN RICE & ROASTED ONIONS - Jasmine Brown Rice, Jasmine White Rice, Roasted Sweet Onions, Celery, Roasted Fennel, Roasted Garlic, Basil, Smoked Dulse Seaweed, White Rice, Bread Crumbs, Olive Oil, Kosher Salt and Black Pepper and Vegannaise (Vegan Style Mayonnaise).

3. CAJUN POTATO & LEEK - Potatoes, Leeks, Carrots, Celery, Green Bell Peppers, Wakame Seaweed, White Rice Bread Crumbs, Celery Seed, Dried Oregano, Kosher Salt, Black Pepper, Cayenne Pepper, Chile Powder, Garlic Powder, Ground Flax Seed, Ground Pearl Millet (high in amino acids and protein) and Vegannaise (Vegan Style Mayonnaise).

The amounts of research & development I did to perfect these recipes took weeks... I found the most informational website called www.seaveg.com. They are, in my opinion, the source for knowledge and nutritional analysis of sea vegetables. Sea Veg has a down-loadable 55-page PDF document that has proven very valuable to me and the work done to complete these recipe’s R&D. The link to this PDF is: http://www. seaveg.com/shop/mcsv_pro_guide.pdf.

I am going to add a quote from their website which sums-up the term Sea Vegetables: “The culinary use of sea vegetables is somewhere between an herb and a side-dish. The mantra is “small amounts of sea vegetables added to your favorite dishes.” Sea vegetables have their primary values in their nutritive qualities, rather than as a taste item, and because they are extremely nutrient dense (nutrient per calorie) only small amounts are required per serving.”

After these sliders are sautéed in olive oil, there are many ways to present them, which increase their value as a meal. I love to eat them with fresh greens, tomatoes, and a flavorful aioli (made with Vegannaise, Biriyani Curry Paste, Roasted Garlic, Balsamic Vinegar, and Caramelized Shallot (this is the photo shown). I have used them as a main course and as a traditional slider sandwich. Use Vegan Bread, which can be found in most health-food markets (cut bread to fit the size of the patty). Add any variety of Vegan Aioli like: Coconut & Green Curry, Ginger Sesame, LemonCaper-Tarragon or Biryani Curry. Add your favorite sandwich toppings and enjoy... Please, if you have any questions or interest in Excalibur Sales Inc. products, feel free to write me an Email or call me...

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com.

Please also view my website at http://chefbrian310.tripod.com

http://chefbrian310.tripod.com

Your Personal Chef

BY Chef Brian The Las Vegas Food & Beverage Professional March 2011

Last month, I wrote about Excalibur Sales, Inc. & Gourmet Fusion Seafood, Inc., which has been newly named: Gourmet Fusion Foods, Inc. We are launching a new product. We will be launching the first item in our “kosher” line of food products.

There is an incredible demand for quality kosher food products; I could not allow people to be deprived of quality food any longer, so I created this “Kosher Cuisine Product Line” with Gourmet Fusion Foods, Inc. The first Kosher Cuisine item to be launched is our brand of Vegan Sliders. Over the years, in my career as a chef, I have developed several great recipes for meatless sandwiches. This includes many styles of “Veggie-typeburgers”: Including, Soy/Tofu-based, Potato-based, Whole-Grain-based, and others… In this case, we are using all kosher ingredients, cooked in a certified-kosher kitchen, using the best organic ingredients, which just happen to be naturally nutritious and vegan.

Our first style of kosher vegan sliders is the Biryani Curry Slider. This slider patty is made with highly nutritious ingredients and organic grains like ground flax seed, millet, quinoa, and brown rice. These ingredients are combined with organic caramelized onions, celery, red bell peppers, scallions, biryani curry, rice bread crumbs and vegenaise (eggless mayonnaise). This Biryani Slider is completely “wheat-gluten free.” We are currently marketing the individual 1.75 ounce slider patty, in a case of 96 pieces and on a pallet of 96 cases.

After the brand is established for a period of time, we will then launch other kosher cuisine products. We are developing some very exclusive, unique kosher meals and accompaniment sauces that rival any restaurant anywhere… I love our foods that much!!!

In the photos shown are:

• Our 6-pack of Kosher-Vegan Sliders – biryani style, tapioca rolls (wheat-gluten free) with vegan-biryani onion aioli and Napa cabbage & wakame salad

• The raw ingredients used in the production of our Kosher-Vegan

Biryani Slider 6-pack luncheon

• The cooked whole-grains used, with a side of Nappa Wakame Salad

One of the biggest inspirations to pursue this “health-conscious” line of food products, is the fact many friends I know and have known throughout the years, have eaten a diet which was primarily either vegetarian or vegan…Many of these friends were eating healthy foods, yet weren’t really very healthy people. Actually, some were quite malnourished, anemic, and some had protein/amino acid deficiencies. I feel the launch of this first product addresses several daily nutrition concerns. Aside from eating the equivalence to several multi-vitamins and minerals, these sliders are really delicious.

Now, keep ONE-WHOLISTIC thought in your mind: according to what many doctors and health professionals have written, “...YOU ARE WHAT YOU EAT.” If you eat garbage for your daily meals, then that is all your body can give back in energy and vitality. If you feed your body high nutrient-content foods with protein building amino acids and complex carbohydrates, accompanied with organic fruits & vegetables your body will be able to give you back the best you can be.

I am in no way a medical professional giving any kind of nutrition/medical advice. Nor am I saying our food products cure anything…We just use the most nutritious ingredients we can find to make the most delicious foods we can possibly make… Simple, it’s not rocket science, it’s food science. This following link will explain the nutritive qualities of millet (main make-up= phosphorus, magnesium, and niacin [vitamin B12]): http:// www.whfoods.com/genpage.php?tname=foodspice&dbid=53

This following link will explain the nutritive qualities of quinoa (main make-up=protein), this ancient grain full of protein; literally, this little grain is a complete protein, (according to WHFoods website publication) meaning quinoa contains all (9) nine protein-building amino acids: http:// www.whfoods.com/genpage.php?dbid=142&tname=foodspice

The following link will explain the nutritive qualities of ground flax seed (main make-up=omega 3 fatty acids): Many people, especially most vegans, won’t eat fish oil, which is an essential fatty-acid necessary for building brain tissue (according to nutritionists and brain surgeons). Direct quote from WHFoods website: “Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is a precursor to the form of omega-3 found in fish oils called eicosapentaenoic acid or EPA.”

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81

I hope you enjoyed this article and enjoy the links to the very informative WHFoods website. I appreciate your letters and questions about our foods and recipes…Please let me know your feedback on our Kosher-Vegan Sliders.

Please keep your eyes open for our near-finished website; I will be preparing videos and photographs directing how best to prepare meals with our food products plus much, much more…

Your Personal Chef

BY Chef Brian The Las Vegas Food & Beverage Professional

Chef Brian’s Kitchen welcomes the re-birth of the “George Foreman Grill.” I own four different G.F Grills, and mostly I use them for catered events. Yet lately, over the past couple months, I have been using them throughout the weeks to prepare meals in my home; and in doing so I have found a lost love….

I had forgotten how great and versatile these electric grills can be; they can serve so many different purposes. If someone is instructed in how to use this tool properly, the George Forman type portable-electric grills can be the ideal cooking necessity for any dorm-room living situation or simple kitchen and makes a great “Panini Press.”

For catered events, I can use these portable grills to set up a “Specialty Themed Food Station.” A build-your-own Panini press sandwich station is a great luncheon buffet item. For a breakfast station, these little grills are nice for quick cooking filet mignon and other small steaks; the big steaks take too much time for a buffet.

In the three photographs we see here:

Herbed Salmon wrapped with bacon and a Sweet Chile Ginger

Crème Crispy Bacon-wrapped Angus Burger – No Bun – So Good!

Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish

Whole-grain Mustard Crème

This bacon-wrapped burger has very sophisticated flavors. Imagine a selfcontained, juicy Angus beef hamburger, with NO-BREAD; instead, wrap the seasoned ground beef with bacon. The bacon cooks crispy and acts as a crust around the cooked meat and other choice ingredients. This hamburger has NO CARBS and is delicious. The flavor profiles which are cooked with the bacon are red onion, tomatoes and scallions, then paired here with a Sweet Chile Ginger Crème.

April 2011

The Herbed Salmon is a real winning recipe for your repertoire. Season a salmon fillet with sea salt, pepper, onion powder, dry tarragon, dill weed, olive oil, and lemon juice. Next, lay atop the filet sliced tomatoes and scallions. Overlay 4-5 strips of bacon and wrap it around the seasoned fish and vegetables, put the salmon-bacon bundle on the hot grill and cook till very crisp and completely cooked through the center. It is served here with a Sweet Chile Ginger Crème.

The third photo is a “double-prepped” Ribeye Steak. First, the meat is trimmed and seasoned and cold smoked on the stove-top. To “coldsmoke” an item: in a thin metal roasting pan set a small pile (aprox. ¼ cup) of fine-cut wood chips, cut close to the size of saw dust or as small as you can. Heat the pan on the stove burner until the wood starts to smoke; place the seasoned meat on a rack fitted the size of the pan and about 3-5 inches above the smoking wood. Turn to a medium heat and cover tightly with a lidorfoil. Smoke for 20minutesand then grill onthe George Forman Grill till done to desired temperature. Again, as with the other dishes, this protein is served with baby spinach, tomatoes and a seasoned sour cream based sauce.

Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish Whole-grain Mustard Crème

always, if you have any questions or would like a price quote for a catering event, please feel free to

Your Personal Chef

BY Chef Brian The Las Vegas Food & Beverage Professional May 2011

You can change an entire meal just by replacing the sauce. So knowing several variations of a few basic sauces can be the most valuable skill in your repertoire. Here, I explain my understanding of BROWN, WHITE and RED sauces. Mastering the art of saucier can take a life-time; to me, it is one of the most enjoyable parts of being a chef; creating new sauces and variations of sauces is a place in culinary arts where a person can always grow, learn and have fun!

Red Sauce

(Tomato Based)

Brown Sauce

(Beef Based)

White Sauce

Béchamel (Cream Based) Basic definition is milk thickened with flour. I prefer to add cream to my béchamel. In this classical sauce, milk is scalded on the stove top with onion, bay leaf & clove, letting those flavors marry together, and then thickening to desired consistency with flour & butter (blonde roux). Hold at hot temperatures but don’t let it boil a second time, or it may curdle; and remember, as with all milk products, be extra careful its temperature doesn’t stay in to the “Danger Zone” below 140 degrees F too long; cool the sauce fast and keep refrigerated.

Garlic Crème Sauce – In a saucepot, sauté in olive oil minced shallots, with a good amount of chopped garlic. When golden brown, but not burned, add Vermouth or dry white wine & cream, let reduce for several minutes and finish with a very-thick consistency béchamel. Salt & white pepper to taste.

Mornay Sauce (to gratin: finish with liaison of egg yolks & cream) – This may be the most popular sauce in all “Kids Menus” across the country. It is the base for ‘Macaroni & cheese.’ Make a medium consistency hot béchamel; stir in medium-sharp, shredded, cheddar cheese (the cheese will also help thicken the sauce). Often I like to add a blend of cheeses & white wine, and always season with salt & white pepper. (Black pepper looks bad in a white sauce, kind of like dirt speckles on a white canvas. )Mustard sauce – Often mixed with Mornay, I prefer a whole-grain brown mustard, or a Dijon is nice too.

Soubise – Diced, sweated sweet onions, white wine, & cream.

Marinara – Most every chef has his own version of a Marinara style sauce. I guess I may not be much different. My version is comprised of a recipe from a chef I apprenticed under, an Old-school Italian from New York. Chef Carravaggio taught me well, but I do deviate from his classic Marinara recipe, depending on the season and ingredients available. Pomodoro – For this sauce, the flavor comes from using only the freshest, sweetest tomatoes, garlic, basil and quality olive oil. I prefer whole, vine ripened, San Marzano, plum tomatoes imported from Italy; the same goes for the extra virgin olive oil. Mama Mia only the best!

Bolognese – Ground beef, veal, and Italian sausage, with garlic, red bell peppers, onions, oregano, basil, Roma tomatoes, and Chianti . Creole – Diced bell peppers, onion, Andouille sausage, Tabasco, bay leaf, gumbo filé, and a splash of demi glaze.

This is a robust and complicated sauce; the flavors are built and developed over a period of hours on simmering heat. The deep brown color of the stock comes from braising of the beef bones, caramelizing the tomato paste and roasting the vegetables (mirepoix). Down south in Creole Country they often brown the flour in the oven, for their roux when they thicken their sauces. The true quality of the sauce you make will lie within the quality of the stock you use to start with. So, the best quality ingredients must be used. Over time flavors will develop, as aromatics such as herbs and spices enrich the already infused essence of meat and vegetables. Demiglaze – Equal amounts brown sauce and brown stock, simmered and reduced in volume by almost half. The flavors can be enriched with herbs, mire poix, wine or liquors.

Espagnole – In a sauté pan heat with oil, sliced bell peppers and onions. Cook till done and add fresh garlic, tomatoes, red wine and brown sauce. I love putting fresh chopped jalapeños and cumin powder in this version.

NOTES