Monday, February 13, 2017

Lakeview Cauliflower Bruschetta

Spending time with some of my wife's teaching buddies is always a bit of fun!  Thanks to them for their candor and realism on life views!


Lakeview Cauliflower Bruschetta

1 french baguette - sliced on bias
2 T. olive oil
salt and pepper, to taste
1 pint cherry tomatoes, halved
1 head cauliflower, chopped
1/2 banana pepper, diced fine
3 ea. green onions, chopped
1/8 c. asiago cheese, shredded
1/4 c. white cheddar cheese, shredded
1 ea. red onion, sliced thin
1 t.. cayenne pepper
3 T. balsamic glaze
rice flour, for dusting
pistachios, chopped and toasted

Method:
1. Lay baguette slices on oven sheet and season with salt, pepper and brush with olive oil.
2. Toast for 6-8 minutes at 350 degrees.  Reserve at room temperature.
3. On oven pan, place cauliflower and season with salt, pepper, 1/2 t.cayenne pepper and olive oil.
4. Roast in oven for  12-14 minutes or until caramelized.
5. Season tomatoes with 1 T. balsamic glaze and roast in oven for 3-5 minutes.
6. In bowl, combine cauliflower, tomatoes banana peppers, green onions and cheeses.  Stir to just mix.
7. In small bowl, coat onions with remaining balsamic glaze and cayenne.  let reserve for 10 minutes.
8. Toss onions in rice flour and fry in pot with a little oil until dark brown, Reserve on paper towel.
9. Add pistachios to onions.
10. lay bread on oven pan and top with cauliflower mix and toast in oven 5-6 minutes.
11. Top with pistachio onion crumble.



Thursday, April 28, 2016

Cauliflower Arancini

Dinner in the Dark here in Cleveland is quite literally an "Open Mic Night for Chefs" as described by my friends Brian Okin and Jeff Jarrett.  They have been making a monthly difference in charities around this great city and including some of the best talent that this region has!  The alumni list is a Who's Who in the culinary world!  Sometimes, with a little luck and timing and because of your previous experiences, you get the opportunity to do another one.  Monday, was my 3rd time being lucky enough to celebrate what they do as well as have Food Fanatics represented!

Their concept is simple, as a ticket holder, you know the location....  When you arrive and are seated, your 6-8 course flight is paired with a cocktail or wine or, in this case, beer.  Your menu has the following:
a simple image of what protein or vegetable or starch you may be eating
the name and company of the participating chef
the cocktail or wine or other beverage that is matched with said picture

These guys rock it and every month, the bar is raised!
Here is my dish from this amazing lineup!

Cheers,
Quinney


Cauliflower Arancini with Smoked Gouda and duck confit / smoked pea puree / charred tomato sauce / candied duck skin

1 lb riced cauliflower
2 T. olive oil
1 t. Cajun seasoning
1 T. butter
1/4 c. diced red onion
1/2 c. arborio rice
1 qt. chicken stock
salt and pepper (to taste)
1 c. shredded smoked gouda
1 c. heavy cream
4 ea. duck legs - confit and shredded - duck skin removed
egg wash
panko bread crumbs
1 c. sweet peas
hickory chips
1 bunch green onions
2 T. white balsamic vinegar
3 large tomatoes
1 can tomato sauce
1/4 c. maple syrup

Method:

for Arancini:

1.preheat oven to 350 degrees
2.toss cauliflower with Cajun seasoning and olive oil.
3.roast in oven 20-25 minutes or until golden brown.
4.in large saute pan, heat butter and red onions on high heat until translucent.
5.add rice and toast about 30 seconds.  reduce heat to low.
6.add chicken stock and stir occasionally until rice is al dente ( about 20 minutes)
7.add gouda and cream to finish risotto.
8.add to cauliflower and chill down in freezer for 1 hour.
9.form balls stuffing with duck confit and refreeze to set up for 1/2 hour.
10.roll balls in egg wash and panko
11.fry until golden brown.
12.finish in oven for 3-5 minutes.

for Smoked Pea puree:
1.soak hickory chips for 1 hour.
2.remove water and place in foil pan or foil on top of burner of grill. Turn grill onto medium heat.
3.place peas, green onions and white balsamic in pan.
4.smoke on grill with lid closed for 35-40 minutes or until desired smoky flavor is achieved.
5.puree

for Charred Tomato sauce:
1.turn grill up to high and burn tomatoes on grill.
2.add to tomato sauce and puree

for Candied Duck Skin:
1.lay duck skin on parchment paper
2.cover with maple syrup.
3.toast in 350 degree oven for 25-30 minutes or until syrup becomes crunchy.
4.chill in freezer and rough chop.

Plate smoked pea puree, top with risotto ball, charred tomato sauce and top with candied duck skin.

Friday, April 15, 2016

Toasted on the Town

Brussels Sprouts were a thing.  Then again, so was TANG.  Just kidding.  Brussels Sprouts in the last few years have grown because people are not afraid to step out of the norm any longer.  So, the search continues for new ways to use cost efficient products.  Cauliflower is this years' Brussels Sprouts and for sure, it's full steam ahead!  Uber - paleo and fantastic flavor, it's used everywhere from salad bars to full on entree center of the plate.  Celebrate Cauliflower and all it's goodness!!!

Cheers!
Quinney

Cauliflower Stir Fry

1 bag riced cauliflower
1/4 c. canola oil
salt and pepper (to taste)
1 t. cajun seasoning
1/4 c. Caramelized onions
1 t. roasted garlic
1 T. Sriracha sauce
2 T. Korean BBQ or Teriyaki Sauce
2 ea. chipotle rubbed chicken thighs
1 head broccoli(steamed and chopped)
1/2 c. chicken stock

Method:

1. lay cauliflower out on sheet pan and season with oil, salt, pepper and cajun spice.
2. roast in 350 degree oven for 12-14 minutes or until golden brown and somewhat crunchy. Reserve.
3. in saute pan, brown chicken and add chicken stock.  Remove and rough chop chicken once fully cooked.
4. return chicken to pan and add remaining ingredients.
5. heat on high and stir well to combine all ingredients.
6. serve when it all has a slight crunch to it.