Since the blog redesign some of you have expressed issues with the pages scrolling really slowly in Firefox. I believe we have an answer.
Go into your browsers "Prefences" and in the "Advanced" settings, make sure you uncheck the "Use smooth scrolling" box (see illustration to the left). This should make the blog scroll much faster.
When I bought the halibut you see in this video, the last thing I wanted to use with it was bacon. If I'm not mistaken, every other halibut recipe video I've posted has bacon, and I was determined to do something different.
But there I was, staring into the refrigerator, daylight fading, needing to get the fresh fish cooked, filmed, and on a plate while I still had time. Having recently traveled to New Orleans, the fridge was a barren wasteland, inhabited by little more than a few assorted condiments – oh, and two slices of bacon.While halibut simply seared in bacon would have certainly made for a decent dinner, the idea wasn't exactly inspiring my inner Tarantino. I really wanted to do something a bit more creative than that.Then I remembered I hadn't checked my Roma bean vines since returning to San Francisco. I was happy that despite our city's typical gray-icy summer, I was able to harvest a small handful. That's when things got crazy.
Instead cooking the fish in the bacon and serving the beans as a side dish, I decided to try a sort of hot vegetable relish. I figured by slicing the beans thin and cooking them raw in the hot bacon fat I could concentrate that great bittersweet flavor, and turn what was in danger of being a very mundane plate, into something new and exciting.
How exciting? Well, they're just beans, but I loved how this came out. A little lemon was used to make a sort of hot bacon dressing, and together with my gratuitous hot sauce design, the plate came together wonderfully.
Roma beans seem to be in season right now, but I think this would work nicely with regular string beans, or even sugar snap peas. If you want to make this "meat-free," just substitute some diced shiitake mushrooms for the bacon and proceed as shown. Either way, I hope you give this a try. Enjoy!
Note: This isn't a sponsored post, but I was sent a few knives to try by New West Knife Works, including the red-handled beauty in this seafood video. I love the look and feel, but will continue to use and evaluate them before making any kind of formal review. You can check out the New West Knife Works website if you'd like more info. Thanks!
Ingredients for 4 servings: 4 oz bacon, sliced in 1/4-inch pieces 8 oz Roma beans, or other fresh green beans, sliced into 1/8-inch pieces 4 (7-oz) halibut steaks salt and fresh ground black pepper to taste 2 tablespoons freshly squeezed lemon juice Sriracha hot sauce, optional View the complete recipe
This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance.
By the way, in the video I refer to them as "Padrones," which is what I've always called them, and what the guy I always bought them from at the SF Farmers' market called them. However, they are more commonly called Padron peppers (just in case you are calling around looking for some).
What follows is a repost from 2008...
Padrones are small green peppers, native to Spain, but occasionally available in American farmer's markets. The season is short, and in just a few weeks they disappear, like some mysterious, charismatic visitor, leaving just as things are heating up. They tell you they'll see you next year, but that doesn't help the melancholy as you mope over to the jalapenos.
In addition to their complex, bitter-sweet flavor, the usually mild padrones are the world's most exciting pepper to eat. This is due to a fascinating genetic oddity - one out of every dozen or so peppers is really spicy!
So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper.
As you'll see in the video, a simple preparation is recommended. A quick sizzle in hot olive oil, and a few flakes of "Fleur de Sel" sea salt is all that's needed with this late summer treat. Too many ingredients, and the flavor will not be fully enjoyed. Think about it, in the movie, should Penélope Cruz be in a 3-piece suit, or a simple cotton sundress? Enjoy!
A special thanks to Steve Eliot for his generous gift of these beautiful padrones.
I've been falling a little behind on my Mercedes payments, and the jacuzzi in the servants quarters at the summer home needs a little work, so I had to redesign the blog to allow for more advertising space.
These are only aesthetic changes, and will not affect the confusing, awkward navigation you've grown to love. Over the next few days, if you see any weirdness, visually or otherwise, do not be alarmed. Thanks!
The lovely and talented Denise and Lenny, from ChezUs, created this exceptional video to showcase the sustainably-produced charcuterie of Ferme Baradieu. The video was shot on their recent trip to France, and was submitted to Protein University for the "Who's Your Butcher" contest.
All that stuff I said about being inspired to raise my game after watching White on Rice Couple's video for Gluten-Free Girl and the Chef's new cookbook, applies here as well. Not only is this one of the most beautiful food videos I've ever seen, it's about pork. I never get tired watching pork. It's my second favorite thing to do with it.
For more information, you can check out their YouTube channel, or contact them on ChezUs. Enjoy!
If you watch as much food television as I do, you hear the adjective "sexy" thrown around quite a bit, and more often than not, it just doesn't fit. No matter how nice a bowl of chili looks, or how beautifully a game hen glistens, they're not really "sexy."
This burrata bruschetta with grilled figs on the other hand? Totally "sexy!" If there were such a thing as word association flash cards of food, the most common result for this one would be "sexy." Okay, I'm going to stop using those quotation marks now. Above and beyond how awesome this recipe tastes, it's so nice to be able to post such an aesthetically pleasing dish after the recent string of homely food. I appreciate all the nice comments about the sausage and zucchini stew, but if that thing was a blind date, it would have been described as, "having a nice personality." Depending on the location, I can't guarantee you'll be able to find burrata and fresh black mission figs, but if you can, you really need to give this a try. I know someone will ask, so I'll tell you right now, there really isn't a great substitute for this heavenly cheese.
A very fresh mozzarella would be the closest, but it would still be like substituting for Beyonce with Wanda Sykes. That's no insult to Wanda Sykes (she has a great personality), but in the sexy department, Mrs. Jay-Z is in a whole other league, and so is this burrata and grilled fig bruschetta. Enjoy!
Ingredients: burrata cheese fresh figs Italian bread balsamic vinaigrette (1 part vinegar to 1 part extra virgin olive oil - shaken vigorously) salt and fresh ground black pepper to taste View the complete recipe
Since the blog redesign some of you have expressed issues with the pages scrolling really slowly in Firefox. I believe we have an answer.
When I bought the halibut you see in this video, the last thing I wanted to use with it was bacon. If I'm not mistaken, every other halibut recipe video I've posted has bacon, and I was determined to do something different.
Then I remembered I hadn't checked my Roma bean vines since returning to San Francisco. I was happy that despite our city's typical gray-icy summer, I was able to harvest a small handful. That's when things got crazy.
This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance.
So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper.
I've been falling a little behind on my Mercedes payments, and the jacuzzi in the servants quarters at the summer home needs a little work, so I had to redesign the blog to allow for more advertising space.
If you watch as much food television as I do, you hear the adjective "sexy" thrown around quite a bit, and more often than not, it just doesn't fit. No matter how nice a bowl of chili looks, or how beautifully a game hen glistens, they're not really "sexy."
Depending on the location, I can't guarantee you'll be able to find burrata and fresh black mission figs, but if you can, you really need to give this a try. I know someone will ask, so I'll tell you right now, there really isn't a great substitute for this heavenly cheese.
