Jambalaya A la Fariz

There's somehow a common thread in these so called dishes; I see it as a stew..... Bouillabaisse, Paella, New Orleans Seafood stew, Jambalaya. Aside from the seafood ingredients, some of them share tomato ingredients, etc.

What's needed for this (serves 6):
4 fresh spicy Andouille sausage
1/2lb 25/30 shrimp
1/2lb small bay scallops
2 lb fish (preferably cod or rockfish or catfish) cut into 2" pieces
1/2 cup red pepper diced
1/2 cup green pepper diced
1/2 cup yellow pepper diced
2 cups pureed tomatoes
2 tbsp thyme
2 tbsp paprika
1 tbsp pureed chipotle (optional)....sub. cayenne pepper
1tbsp chopped garlic
1tbsp chopped shallots

Method:
In a large 14" stainless steel skillet (never use non-stick) saute the sausages and let both sides caramelize.
Cook further in a 350F pre-heated oven for 10mins
Remove the sausages and let rest.
using the same skillet, sweat the garlic and shallots with olive oil.
Add the chipotle, cook for 2 mins.
Add the pureed tomatoes and deglaze the pan.
Add all the peppers.
Slice the sausages and toss into the mixture.
In a separate pan sear the fish on each side until caramelized on each side.
Add the shrimp, fish and scallops into the mixture.
Add paprika and thyme into the mixture.

Serve with Rice/Risotto.

Capelline Putanesca A la Fariz

So the other night, I went to my friend Marina's house to watch a show on HBO; she had bought some grape tomatoes, bell peppers and Italian sausage for dinner:
2 cups angel hair pasta (capelline) cooked al dente
3 each fresh Italian spicy sausage
1 cup chopped roma tomatoes
1 whole bell pepper, jullienned (strips)
1/2 cup large capers
2 cloves garlic chopped
2 tbsp Olive oil......or more
1 cup fresh parmesan, grated
Oregano to taste

So, off the top of my head this is what I did:
The sausage is fresh and uncooked, so in order for this to be slice-able it needs to be cooked, at least part way. Using a deep-ish pan or 10-12" saute pan (preferably stainless), place the sausages and cook each side until brown. Cook further in a pre-heated 350F oven for about 10 minutes.
In the meantime capelline is cooked in boiling water for about 7 minutes....they're thin so watch closefully so as not to overcook.
Take out the sausages out of the oven and let it rest.
Using the same pan with the fond (the good stuff that caramelized on the bottom of the pan) deglaze it with Olive oil and tomatoes.
Toss in garlic and cook further until transluscent
The tomatoes will bleed and create a nice thin sauce.
Slice the sausages and toss into the mixture, including the juices that comes out.
Toss in the capers....and oregano
Salt? Probably not needed as the sausage and capers will help.
When the sausage is cooked completely, toss in the pasta and mix together.......
Serve with grated parmesan on top.

Abondanza!

Bearnaise Sauce

So now you've managed to struggle through a Hollandaise sauce preparation, now for its variations.
Bearnaise sauce is typically used on steaks; it's rich in flavor and slightly high on acidity since it's made with a red wine redux.

So here's what you'll need for bearnaise sauce:
1/2 cup chopped shallots
1 tbsp fresh tarragon medium dice/slice
1/2 cup red wine
1 cup Hollandaise sauce

Method:
Quickly saute shallots until it sweats - don't use butter
Add red wine and tarragon leaves
Reduce until it becomes a paste
Let cool and fold into Hollandaise sauce

Serve on steak

Hollandaise Sauce

This is for advanced cooks, because it requires a lot of patience and knowing when the egg is properly prepared or cooked or it has turned into scrambled eggs. There are short cuts to prepare Hollandaise sauce, but none that I know of keeps it stable. Stable? Well, the principle idea of Hollandaise sauce is suspending cooked egg yolks in clarified butter; when held to hot it will separate the sauce, when held too cold the butter will harden and reconstitute itself and the sauce is ruined.
Once mastered, there are so many variations of this sauce that can be made: Bourdelaise, Bearnaise, etc....

What we will need:
(yield......who knows)
1lb butter
6 egg yolks
Worcestershire sauce - 1/2 tsp
Tabasco sauce (optional) 1/4 tsp

Equipment needed:
mixing bowl or double boiler
Wire whip
Patience

Method:
I prefer to use unsalted butter like Plugra (creamy and unpasteurized) or Kerry Gold (Irish butter)......never use margarine or anything that is artificial and low fat butter......will not work! Trust me!
In a small sauce pan melt the butter and clarify.............how? Making sure the cream is strained or thrown away.
Keep it warm or just slightly above room temp to keep it from reconstituting and getting hard.
In a mixing bowl place egg yolks and add worcestershire sauce and mix.
If not using a double boiler, boil water in a large saute pan or sauce pan.
Place mixing bowl on top of it to slowly cook the egg yolks while continously being whisked/whipped.
Slowly drizzle in clarified butter while whipping.
Make sure the mixture emulsifies before continuing to add the butter.
When finished the texture and consistency should be that of a yellow mayonnaise.
If you've overcooked the yolks it will not emulsify, but looks as if a scrambled egg was mixed into melted butter.

Coulis

Coulis by definition is a form of thick sauce made from pureed fruit or vegetable and strained. This is also great to make soup bases. A typical coulis that is often used red pepper coulis for fish or strawberry/raspberry coulis for desserts.
As of late I've seen the word confit thrown around in place of coulis, such as lemon confit, red pepper confit......which is pretty silly. By definition confit is a techique of cooking_ _ _ in its own fat......and as far as I can remember, peppers, lemons and vegetables and fruits has no fat content. It may have its own oils but not fat.
In any case I have a few coulis preparation that is useful and practical for pretty much everyday us.

Red/green/yellow/orange pepper coulis.
You will need plenty of peppers to get a decent amount; 10-12 to get almost a cup.
1 whole rough chopped
2 cloves garlic chopped

Method:
Preheat oven to 400F
Coat peppers in olive oil or spray with pam place on a flat sheet pan and roast until completely brown, turning the peppers ocassionally.
OR if you have access to a deep fryer use the fryer, providing it's new(er) oil.
When Using the deep fryer use one basket to press down the peppers to ensure cooking throughout, about 5-10 mins depending on size.
Either way after the cooking is done, place in a deeper container and cover with plastic......this will steam over and loosen the outer layer of the peppers.
Peel the outer layer (waxy and clear) away.
Discard the center core and seeds (if you want, some prefer the flavor of the seeds).
Cut the peppers coarsely.
Place them in a food precessor with the chopped garlic and shallots and puree.
After pureed strain them using a fine china cap or wire mesh strainer.
This is your coulis.

For berries:
Throw in berries into a medium/small sauce pan and put in about a cup of sugar.
Cook until it liquefies, or about 10-15 mins, depending on amount of berries.
When still hot/warm strain them using a fine strainer/sieve.
This is your coulis.

Feliz cocina!

Beurre Blanc

Before we go forward with more fish preps, lets explore some necessary sauces, such as Beurre Blanc, Hollandaise Sauce Coulis (such as red pepper and tomato)

Beurre Blanc "literally translated from French as 'white butter'— is a rich, hot buttersaucemade with a reduction of vinegar and/or white wine (normally Muscadet) and greyshallotsinto which cold, whole butter is blended off the heat to prevent separation"- (Wikipedia)

Beurre Blanc is pretty extravagant; needing real butter and wine - typically in a restaurant we use leftover white wine and leftover shallot that weren't used the previous night or the night before.....just before they start to oxidize; I always use garlic as well. Also aromatics, thyme twigs or tarragon branches, etc....

So, here's what we'll need:

(Yield about 1/2 cup of beurre blanc)

1 cup white wine

1 cup heavy cream

1 whole lemon cut in half

1/2 lb butter or 2 sticks, cut into small pieces (about 1-2 inch blocks) - unsalted

1/2 cup shallots coarsely chopped

1/2 cup garlic coarsely chopped

3-4 pieces of thyme/tarragon sprigs

A non reactive pan............??!!

Okay, this is typically a stainless steel sauce pan, etc.....I will explain later regarding Reactive and non reactive pots/pans

Method - okay this going to be a little tedious.....when prepared improperly, the butter will met and separate, creating a greasy mess, so go slowly and be patient:

Place a non reactive pan on medium heat/fire

once hot throw in shallots, garlic, aromatics and lemon pieces and stir quickly, making sure it doesn't caramelize too quickly......if this happens.........take off the heat and start over.

Add white wine, a violent hissing noise will happen.....add the heavy cream.

Turn down heat slightly to Low/medium heat and le it come to a scald.......not boil....and let it reduce by half to ensure

Take off heat/fire and slowly one by one adding butter blocks while quickly blending them all together with a wire whip/whisk.

How do we know it's properly prepared? When everything is white with no hint of melted butter separation.

Strain and throw away the other ingredients - use the creamy part as sauce.

If this was to be used later, always keep in a warm spot, avoiding the butter to consolidate and harden.............if this happens, the beurre blanc is gone/ruined.

Questions???!.............:o)

Pecan crusted Halibut

Halibut is an expensive fish these days, especially ever since the Dept. of Fish and Wildlife put limitations on the quota of Halibuts allowed to be harvested. In 1995 during my early years as a chef, Halibuts, Salmon, Chilean Sea Bass, Swordfish, Orange Roughy were pretty much everyday readily available fish pretty much anytime.

Halibuts are within the flounder species, but they are at least 10 times bigger and it takes them approximately 6-10 months to mature to that size.....hence a smaller population and limited allowable fishing.

Halibuts have a pinkish white flesh, fattier and not as flaky as a typical white fish. It has more flavor yet not fishy, almost a nutty finish. Halibuts are great for simple preparations such as straight saute, steam or even more complicated preps with crusting.

For this recipe pecans can be substituted with other nuts, depending the preference.

Simple preparation typically lends to simple accompaniments and sauces........remember my motto: SIMPLICITY......Beurre Blanc makes a great sauce, shrimp and bacon succotash, Red Pepper puree, etc

Here are what we need for this preparation:

(Serves about 4)

4 pieces of Halibut Filet 5-6oz each, cleaned and skin-off

2 cups pecan

1 cup buttermilk

kosher salt

ground black pepper

Method:

Ground nuts (pecans) in a food processor until fine

In a shallow pan pour buttermilk

Season Halibut filets liberally with Kosher salt and pepper

Dip Halibut pieces in to buttermilk - side up for at least 5-10sec

Lay out ground pecans on a platter

Place Halibut filets buttermilk side onto the pecans and press slightly to ensure pecans sticking onto halibut

Let it rest to absorb all the flavors

In a saute pan heat olive oil and place pecan crusted halibut filets side down to brown

Flip after about 30-60sec and finish in 350F oven until internal temp is 155-160F

Serve with Beurre blanc on a bed of garlic mashed potatoes, and Swiss chard or wilted greens

Salmon Cakes

There are several recipes for this low cost (salmon is cheaper than crabmeat) seafood dish; I've made quite a few using yogurt or a typical one using mayonnaise and eggs or even just egg whites. Which is better? It's all very subjective, but I prefer a light and airy cake, so I like using egg whites. Remember the poached salmon you prepared last night? Half of your guests decided not to show up? So you can use the leftovers for this salmon cake recipe.

What we will need:

(yield 4-6 servings)

1lb Cooked salmon

4 egg whites

1/2 cup red onions very small dice

1/2 cup green pepper, small dice

1/2 cup red pepper, small dice

2 cups panko bread crumbs

1 tsp grated lemon zest

1 tbsp chopped dill

1 tbsp cumin

1 tbsp paprika

1 tsp cayenne pepper

2 tbsp chopped cilantro

2 tbsp butter

Method:

Sautee Onion, green and red peppers in butter, let cool

In a large bowl beat egg whites until stiff peaks form......use a little bit of salt or cream of tartar if needed......set aside.

In another bowl mix salmon, peppers, onion, dill, cilantro, cumin, paprika, cayenne and lemon zest..........mix well.

Slowly add beaten egg whites into the mixture and fold together.

When mixed, add panko bread crumbs into the mixture.

Using 3.5oz ice cream scoops, form into patties.

Saute in melted butter until golden on both sides and serve with mashed or roasted potatoes and greens.

Poached salmon

This recipe is actually great for summer dish either warm, room temp or cold.

Especially great for parties, since it's typically served whole on a platter and can be picked on by guests as accompaniment with their baguette or roll(s) along with refreshing summer salads.

This can be prepared as lavishly and extravagantly or as thrifty as possible. An easy preparation and takes less than 45-60 mins total to cook.

What we will need to make a great poached salmon:

Yield (10-12 servings)

1 side of salmon - 3-5lbs

Dill sprigs about 1/2 bunch

Bay leaves about 3 pcs

1 bottle of dry white wine (preferably non fruity) substitute water if you're on a budget

3-4 whole peeled garlic

1 whole peeled shallot

Water (in addition to wine to cover fish when cooking)

Kosher/Sea salt

Lemon peel 2 pcs

Method:

There are 2 ways to poach salmon: on the fire or in the oven.

If don't have a fish poaching pan, use a roasting pan in the oven, or if you don't have a gas stovetop and only electric burners.

Preferably this is best prepared on a burner, but the oven works as long as it is well covered.

When purchasing the salmon it is best to get salmon that has been deboned, with skin-on and one side exposed. If you're felling a little more adventurous, get a whole salmon, skin-on but the insides all cleaned out.

Place salmon in a poaching/roasting pan

Cover with white wine and water

Put garlic, shallot, Dill, lemon peel, bay leaves inside pan as well

Cook in low/medium heat; about 300F in oven or medium fire when cooking on stovetop and cover.

Cook for about 30-45mins depending on size and thickness; when cooking a side of salmon with one side exposed, the cooking time will be slightly faster. Cooking a side of salmon with skin will be easier to work with and a better presentation.

Stab with a temp stick and internal temp should be 155F when ready.

When serving it cold/room temp, have a ice water bath ready to chill immediately after cooking to stop the cooking process.

Serve with lemon yogurt sauce presented on a platter.

Ginger Chicken

I seldom use this recipe, but it's such a light and refreshing preparation because it involves very little oil. Again, this is best prepared using with bones still intact, and afterwards the liquid can be used to prepare soup. In Singapore, this is famously called Chicken Rice, at least when I was there last in 1985. This style of preparation is served all over Singapore typically found at street vendor kiosks and/or food courts.

The preparation is very simple, hearty and tasty; very light for warm or cold day offering......a 5lb whole chicken can serve 3-4 depending depending on appetite.

What you will need for this recipe:

5-6 whole chicken

Chicken broth/stock (see my previous posts on stocks) about 1 gal.

Fresh ginger root (plenty) about 2tbsp after pureed/pounded fine

Fresh Scallions (green onions) about 2 bunches

Garlic finely chopped

Shallots finely chopped

Medium Grained rice 1cups

Sesame oil 1tbsp

2 tbsp soy sauce

Kosher/sea salt to taste

White pepper to taste

Method:

If you don't have a gallon of chicken broth/stock you can dilute half of each: 2qt water to 2qt chicken stock - or just use water to boil the chicken.

In a 6/8qt pot saute garlic and shallot in sesame oil for about 30sec.

Add water/chicken broth/stock and let it come to a boil

Add salt, soy sauce and white pepper

Slice all the scallions, reserve the green part for later and use the white part for the broth

Add chicken into broth (making sure it's properly cleaned and washed)

Let it cook (covered) for about 45-70 mins or until internal temp is 165F

Remove chicken and let it rest on a drip pan.....put the drippings back into broth.

There should be about 1/2 gal of broth left......use about 2-3cups of this to cook the rice

Make sure rice is rinsed until liquid is clear.

Cook rice with 2-3 cups (depending how mushy and sticky the preference is)

Serve with chicken with a side of the broth, rice and sliced green scallions as garnish in the broth.

Whole or half roast chicken

As the title suggest, you can do half or whole, BUT it's better to do a whole chicken when roasting. The bones intact will create a great taste profile, because of the marrow inside it.

This recipe can also be used cut up chicken (legs, thighs, and breast) as well.

It involves making a brine to "marinade" the chicken. Brining by definition it is a process of soaking meats in a salt solution, similar to pickling.

What it does is a denaturation process that keeps the meat from dehydrating during the cooking process.

What we'll need to brine the chicken:

1/2 gal of water

3 cups salt

1 full fennel bulb

4 onions chopped

1 cup chopped garlic

12 lemons, juiced

With this solution you can brine 2-3 whole chicken (separately or together) but no more than 2 weeks.

In a large stock pot Bring 1 gal of water to a boil.

Take off the heat and add all the ingredients into the water and mix well until the salt are all diluted. Typically in a restaurant, I will reserve and save the brine into a bucket.

Wash whole or cut up chicken making sure the gizzards are removed and excess blood and/or cavity liquids are mostly gone.

Leave chicken in the brine for no less than 1 day.

Prior to roasting the chicken in a 375F oven, make sure that excess brine and solids have been removed.

The chicken will caramelize and produce a darker than golden brown color.

Serve, half or whole or in pieces, with garlic mashed potatoes and French green beans (Haricot Vert)

Corn Sauce

This is a very interesting recipe, in that it can be used as a soup as well. Where I learned it, it was used as a sauce for mostly fish and seafood dishes.

This one takes a little bit of time and effort; a hand blender is needed, a very fine sieve is needed to strain the product and a lot of corn is needed.

Once you've mastered the technique, you will use it again and again for other dishes as well and use the technique to make other sauces.

Anyway, this is what you'll need:

2 bags of frozen corn

1 cup chopped red onions

1/2 cup chopped garlic

2 qt cream or half/half can be substituted

1 cup chicken stock or vegetable stock can be substituted

2 jalapenos seeded and chopped

2 sticks of butter......yes, 2 sticks of butter, or about 1/2lb

Herbs

Method:

In a 8-10qt soup/stock pot, saute onions, garlic and jalapenos in a little butter for a few minutes

Add the frozen corn and stir until it is mixed well

Add chicken/vegetable stock and let it cook until almost boiling, making sure it's cooking in low-medium heat

Add cream or half/half and let it all cook together until the liquid is about 1/3 or less left

Turn off the heat

Liquefy the mixture using the hand/stick blender while adding butter a little bit at a time.

As the butter melts and emulsifies with the sauce, you will notice it will get thicker.

Strain everything using the sieve/strainer while pressing the mixture to get more liquid out into a smaller pot/pan

When done, discard all the solids and reheat the liquid (this is the sauce) to cook for another 10-15 minutes. Et voila............the corn sauce is done.

When serving this with Fish make sure you season it. You noticed I didn't specify any salt/pepper seasonings.

Fish?

Thus far we've done a chicken recipe, steak, beef tenderloin, seafood, duck........and what's missing........fish.

I like mostly white fish.......Striped Bass, Rockfish (not quite white), Orange Roughy (overfished), river trout, lake trout, lake fish, etc.

Salmon?!.....ummmm, slightly overrated......everyone wants it, likes it. But not everyone knows that all of the salmon we get are from farmed salmon.......which makes it watered down. They have far too much fat content which makes them taste watered down. In addition, salmon farming has proven to be very bad for the environment around it. The waste it produces pollutes the environment not to mention the salmon hatchery itself.

Wild salmon has a bright red meat.....not the orange color we are used to. The taste profile is also far different than the salmon flavor most of us are used to.

In any case, I will also share some great salmon recipes.

So the next few recipes will will have fish recipes, as well as other beef and chicken recipes.

Homemade Mayonnaise

Let's go back to the basics.......a little.

We often hear about Aioli when we're at a fancy restaurant. By definition Aioli is a garlic laden mayonnaise, most of the time home made. Mayonnaise is basically egg yolk and oil emulsion; most chef's like to add a little dijon mustard and lemon juice.

We will need a food processor to achieve this.

Here are the ingredients:

2 egg yolks

1/2 cup garlic finely chopped

1/2 tsp dijon mustard

1/2 tsp lemon zest

2 cups (or more) extra virgin olive oil. Why extra virgin olive oil? i cringe when anyone uses great extra virgin olive oil for cooking......it burns away the natural flavors of that first press of the olives.........so Rachael Ray is slightly clueless...........

Extra Virgin olive oil is perfect for homemade salad dressings and sauces, NOT for cooking. Okay enough with the rant......

Here's what you do......and most of you will fail at the first few try.

in a food processor, put in egg yolks, lemon zest and mustard.

With the pulsing feature pulse a few times until the mixture is well mixed.

Drizzle Extra virgin olive oil a little at a time while pulsing the food processor.

After it emulsifies (when all of the mixture appears smooth) you can keep drizzling the oil until it thickens to a mayonnaise consistency.

Fold in the garlic to finish it off.

To make a Roasted red pepper aioli:

1 large piece of pre-roasted red pepper, pureed and folded into the mayonnaise.

The end result is a red-ish, almost pinkish aioli

To make a lemon cilantro aioli:

1/2 cup cilantro is added before the emulsification process.

The end result is a green colored aioli

So, why all the trouble........why not just make it with store bought mayonnaise?

Because store bought mayo has sugar and made with whole eggs and preservatives......will not taste the same........trust me on this.

Crabcake

After the seafood cake, this will be much easier to deal with, same technique but a couple of different ingredients.

This recipe has a little bit of kick to it: diced jalapeno.

So here's what we will need for about four (4) 4oz crabcakes:

1lb lump crabmeat

1/2 cup red onions small dice

1 jalapeno seeded and diced

1 tbsp chopped cilantro

2 tbsp butter

2 cups panko bread crumbs

1 tbsp grainy dijon mustard

6 egg whites, whipped until just foamy

Method:

Saute red onion in butter and let cool in refri

In a bowl toss in egg whites, mustard, jalapeno, cilantro and sauteed onions together and mix well.

Toss in crabmeat and mix slowly so as not to break the crabmeat.

Form in a small ramekin and coat the patties with Panko bread crumbs.

Using a non-stick saute pan (for non-advanced cooks) using medium fire, melt 1tsp of butter and cook 2 crabcakes at a time. Turn after one side is golden brown........make sure it's medium heat, so as not to cook too fast.

Serve with red pepper aioli.............this will be discussed in a later recipe

So, why butter you ask?

When the onions are sauteed in butter and cooled, the butter will reconstitute and binding the onion. When it is mixed into a crabcake or seafood mixture it will act as binding agent as well as a browning agent. Once the patties are formed with butter in it, it will brown perfectly when sauteed.

Serve this with mashed turnips and wilted greens.

Seafood Cake

I first tried this dish when working for Carol Greenwood in DC......eventhough I only lasted about a week working with her, but it was a very educational week. That week I watched how to age beef, home cold smoke technique, and prepare one of the best portobello mushroom risotto I've ever had (I don't like mushrooms).

So the seafood cake that I learned requires no eggs or any type of mayo, but its binding agent is very expensive; scallops. Yes, scallops. When you liquefy scallops (with a food processor) it becomes a tasty and, in many ways, natural binder and filler.......instead of using mayonnaise. I know egg whites are good as well that creates a fluffy and lighter texture, but I prefer scallops.

So the term seafood cake would imply mostly shellfish.......and that is a correct assumption.

In place of just crabmeat; shrimp/lobster/crawfish can be used as well......and what is best to add to that is king/snow crabmeat........It will taste sweeter, and have less crab-like flavors than blue crabs.

Here's what is needed for 4 servings of 5-6oz seafood cakes:

4 medium - large scallops, U10-12= this means that there are Under 10-12 scallops per lb

4 oz snow/king crabmeat

6 each medium sized shrimp, U21/25 - raw - substitue with lobster if preferred

1/2 cup red onions small dice

1/2 sliced green onions

1 tsp lemon rind, grated

2 cups panko bread crumbs

2 tbsp butter

Method:

Sautee lightly (on medium fire) diced onions until they are just translucent

Let it cool in the refri until the butter hardens

Dice the shrimp (or lobster) - small

In a medium bowl toss in shrimp, crabmeat, green onion. lemon peel and sauteed onions (with the butter)

Toss/mix lightly so as not to completely break the crabmeat, the chunkier the better.

Using a food processor, liquefy the scallops, pulsing it....until it becomes slightly pasty yet still chunky.

Toss that into the mixture and mix well slowly, again not to break the seafood ingredients.

You can use an ice cream scoop or a small ramekin to shape the patties, the latter is better.

After it is shaped, cover the patties with panko bread crumbs......so literally you're getting only seafood on the inside and very little bread crumbs/filling.

To cook it.......preferably use melted butter to brown on the outside and finish in a 350F oven to ensure cooked on the inside.

Great served with roasted potatoes and greens or green salad.

Fariz's Duck Confit

Okay......now we're getting into a little tougher cooking territory. By definition "confit" means to cook in its own fat........some of you may find this very unappealing, having to deal with animal fat. Well, especially I've put it that way............:o)

So in many ways a confit technique is like a slow deep fry in the oven.

Duck confit typically requires a lot of time and focus, since one needs to pay attention so as not to cook too fast. However, the end result is one of the dishes you can get within the french cuisine repertoire. This is also a crowd pleaser and impresses your friends to no end.....:o). You will get off the bone tenderness, rich, yet lighter than most dishes as one person gets one piece of duck leg (most times it's less than a 6-7oz chicken breast).

So, here is what you'll need to make duck confit for 4:

4 duck legs.....may not be easy to find, so buy 2 whole ducks and you can save the breasts for another dish, which I also have good recipes for.

A true duck confit will require duck fat that you may be able to find at specialty grocery stores such as whole foods, or Williams sonoma, etc....but substitute with olive oil is possible

Herbs de provence: thyme, basil, savory, fennel and lavender.

Salt and pepper.

Procedure:

When cutting legs off from the whole ducks, make sure to keep as much skin as possible.

Pat dry the skin with towel.

Season liberally with coarse salt and pepper

Leave it for up to 30 mins to let the salt seep into the skin.

Chop coarsely the herbs de provence

Rub the herbs onto the skin and let it rest again for another 30 mins

Preheat oven to 300F, when it reaches it turn it down to 260F

Place duck legs in roasting pan skin side up and cover with duck fat or Olive oil

cook and checking often, if the fat/oil gets bubbly, the temp needs to be turned down

Total cooking time should be no less than 60-90mins, depending on size of duck legs, but it could also be slightly longer.

The skin should be crispy and the meat off the bone when serving.

Et voila......Confit de Canard

Seafood stew

I love making these.........simple, hearty, elegant, crowd pleaser and.....impresses your friends and/or "special" friend......:o)

It can be a meal in itself or be part of a course in a multi course meal.

There are a few variations:

Bouillabaisse (French)

New Orleans Fish Stew

Cioppino (Italian)

Paella (Spanish)

All have the same basic ingredients: Shellfish (shrimp, mussels/clams), fish (preferably white fish: bass, rockfish, trout, etc), crab (optional), crawfish (New Orleans) and the most important shrimp/fish stock. Chicken stock can be used but not as flavorful as using shrimp/fish stock.

Thyme or bay leaf or oregano are great aromatics, depending on which variation of the stew you're making.

Bouillabaisse

Serves 2-4 depending on serving size

8 medium shrimp (25-30)

2 whole trout, skin on

12 mussels, cleaned and bearded, uncooked

8 small clams washed, cleaned and uncooked

2 French country link sausage, cooked and diced

1/2 cup garlic minced

1/2 cup shallots minced

1/2 cup sweet onions, diced

4 sprigs of thyme

4 ripe tomatoes

1 medium sized white potato, large dice and blanched.

2 cups shrimp/fish stock

Method:

Blanching the potatoes is to slightly cook in boiling water to keep from turning black.

Bring water to a boil and season with salt. Drop potatoes into boiling water and blanch for about 5 minutes.

Back to the boullabaisse..... in a large deep pan on medium/high heat sautee onion, garlic and shallot for about 2 minutes......

Add diced tomatoes and let cook until they liquefy a little.

Toss in the sauteed sausages and continue

Place trouts into the pan and cook for about 5 mins on each side.

Add all shrimp/fish stock and let it all come to a boil.

Add diced blanched potatoes and cook for about 15 mins on high heat until liquid is about half or so.

Add shrimp, mussels and clams and cook until they're cooked....about 5-10 mins.

Cover pan with lid and turn off heat.

Salt and pepper to taste

Serve with toasted sliced french baguette

"Et voila, une bouillabaisse authentique!!"

New Orleans Fish/Seafood Stew

This very similar to Bouillabaisse in preparation but quicker; substituting sausage with Taso Ham - pork shoulder prepared like ham with herb crust.

This more of a soup than stew.

Same ingredients; sauté garlic and shallots together with taso ham; adding fish.

Pour in a cup of fish stew and add potatoes.....let cook to a boil for about 5-10 mins

Add shrimp, mussels and clams and cook until they open.

Salt and pepper to taste.

Serve as is with toast or long grain rice.

" Le Bonne temps roule"

Cioppino

This recipe is a little more elaborate than the last 2, it involves making a cioppino sauce with Italian sausage.

Ripe tomatoes about 4-6 depending on size, preferably roma tomatoes

Italian Spicy sausage

1/2 cup chopped garlic

1/2 cup chopped shallots

2 Bay leaves

2 sprigs fresh oregano

Spicy red peppers

Shrimp, medium (25-30) about a dozen

Fish - Halibut, Bass, rock fish are good

Clams - dozen

Mussels - dozen

Skinless chicken thighs (optional) 4

2 cups shrimp/fish stock

Let's make the Cioppino sauce/base first:

In a deep saute pan saute garlic, shallots, diced sausages and tomatoes for about 10-15 mins or when tomatoes start to liquefy.

Cover with shrimp stock and let it come to a boil while adding oregano sprigs and bay leaves.

Using a hand blender liquefy the mixture. This is your cioppino sauce base

In a separate pan saute fish with olive oil until about half way cooked.

Add in shrimp, clams and mussels in to the pan

Pour cioppino sauce until it all comes to a boil.

Salt and pepper to taste.

Let it rest and serve with crostini

"Prego.....buon appetito"

Paella

Serves 4 as a meal.

This recipe has been used far too many times improperly......yes, Improperly!

Too many short cuts, because its ingredients are expensive: saffron and white wine.....to name a couple of them.

The recipe I know, I've known even before I became a chef, but from a good source who happen to be a chef from Spain......:o)

Ingredients you will need:

Shrimp (26-30) dozen

Clams - Dozen, cleaned and bearded

Mussels - Dozen, cleaned and bearded

Chicken thighs skin-on, bone-in, about 4

White fish (bass, rockfish, halibut, trout, etc..) about 1lb cut into 4 smaller pieces

1 Spanish onions, medium dice

1/2 cup chopped garlic

1/2 cup chopped shallots

1 cup Long grain rice

2 cup fish stock

2 cup white wine (not cooking wine, please)

1 tbsp of saffron (not powder, please)

1/3 cup olive oil

2 whole bay leaves

In a large deep pan cook chicken thighs skin side down until half way cooked (about 15mins), then pour out the fat. (remove skin, if you want)

Pour in olive oil and let it cook the chicken for another 5 mins.

Toss in garlic, shallot and onions and continue saute until onion is translucent

Stir in rice.

Pour in wine and shrimp stock and let rice cook for about 20 mins

Stir in Saffron

salt and pepper to taste

Toss in bay leaves

Add shrimp, mussels, clams and fish and when they're completely, the rice should be done as well.

Serve as is.

"Que Mierda Buena"

Homemade stock/broth

Okay, before I go any further with more recipes, I should divulge all information on stocks.

So, what's the difference between broth and stock?

As far as I know.......there will be differences of opinion on this........stock is typically produced or made using meat bones, typically roasted to produce a darker color. Broth is what you get when you boil a whole chicken (bone-in), or beef etc.

Stock is better.......why?

Meat bones have marrow, this gelatinous substance inside that creates and adds flavor intensity.

Typically when producing stocks a Mirepoix (standard ingredients) will be needed; which are (always) carrots, celery and onion......all large and roughly chopped.

Here's a great tip when you plan on doing at least 2-4 nights of cooking that will save money in the long run; save all leftover ingredients......what's this?

Say you're making a chicken stir-fry......you're using onions, pepper, maybe carrots, maybe broccoli, etc.......there will be leftover onion, carrot and broccoli end parts and/or the insides of the pepper.......don't throw these away.......find separate bag (zip-lock or not) and throw these inside and put in the freezer until you're ready to use them. Perhaps the next time you're using celery to make chicken or tuna salad......throw the end parts into the bag. In about a month that bag will be full and ready to be made into some type of stock. You can also do these with garlic, shallots......any leftover vegetable parts. If you use herbs such as tarragon, dill, thyme, oregano, cilantro, parsley, rosemary, etc......we only use the leaves not the branches. These are great aromatics to add to your stock, so don't throw them away; safe them on throw them into the leftover bag.

Similarly with chicken.......if you get chicken breasts with bone, safe the bones to make stock.

The common ingredients to all stocks: Carrot, Celery, onion and tomato paste.

So here are a few great useful stocks.

Vegetable stock:

Yield 2 qt.

Pepper leftovers

Celery stalks

Onion ends

Corn cobs (after the corn has been consumed/used)

Carrot ends

2 tbsp of tomato paste

Thyme or oregano or tarragon or rosemary branch (aromatics)

Method:

Preheat oven to 350-375F

Spread all ingredients (except tomato paste and aromatics, into a flat pan or roasting pan and roast until thawed and slightly caramelized or brown.....about 20-30 mins.

Put all ingredients in a 8-10qt pot and just cover with cold water (about 1-2 inches above the ingredients) and throw in the aromatics and tomato paste.

Why cold water?

Hot water will boil faster, which means the flavors within the ingredients will not be fully released when cooked too fast.

Make sure the heat is medium heat and let cook for several hours with the lid slightly open.

If you feel comfortable leaving it, you can turn down the heat to low and go to bed at night. In the morning after about 7-8hrs of cooking, you will have a very concentrated stock with only less than half of the liquid left. The stock will be dark-ish in color.

Strain and cool. You can portion this into several cups and freeze.

Chicken stock

Chicken bones, preferably leg bones and some rib bones, etc.

Onion, celery, carrot leftovers

Thyme or rosemary or tarragon branches (aromatics)

2 tbsp tomato paste

2-4 whole garlic cloves

Method:

Preheat oven to 350-375F

Throw chicken bones and mirepoix (onion, carrot, celery and garlic) into flat/roasting pan

Roast in oven for about 30-45 minutes until caramelization appears on the bones. The darker the caramelization the darker the stock.

Using a 8-10qt pot put in browned bones, mirepoix and tomato paste and cover with cold water. The water should cover about no more than 2 inches above the ingredients.

Cook on medium heat for a minimum of 4-5 hrs with the lid on slightly open.

Beef Stock:

This recipe can also be used to make demi glace with a few extended and expanded steps. When done properly this stock can be used to make a great consomme or French onion soup, red wine sauce, stew (which would be a pity but awesome), etc....

Here are the basics:

Several beef bones, preferably leg bones.......when you buy these at the butcher they cost about $0.20-35/lb.....so very reasonable; or get frozen ones the grocery store.

Sliced carrots about 3-4 depending on size

Celery coarse chopped about half a stalk

Onion coarse chopped about medium ones

2 bay leaves

1/2 cup tomato paste

Method:

In a large roasting pan roast bones, mirepoix (except tomato paste) roast in a 375F oven for about 90 mins to 2hrs or until bones are dark brown.

In a 8-10qt pot put bones and mirepoix, bay leaves and tomato paste in and cover with cold water. This you can add water until about 2 inches from the top and cook on the medium heat for about 5-8 hrs depending on the size of the bones. Cover partially with lid.

When liquid is about half you can strain and save and use. You can re-use that leftovers to make more but less flavor intensity, unfortunately, but still great for soups.

To make a Demi Glace.......same procedure, but a few more steps; when liquid is half add more and cook until it is half again. Remove bones and ingredients and strain.....and cook more until liquid is about less than half. Using the back of the large spoon, dip into liquid look at the back of the spoon; when liquid clings onto it......Demi Glace is ready.

When you cool in the refrigerator, it will turn into a gel that can be cut and portioned for future use. All in all to make Demi glace is about 24hrs............tedious, arduous and long? If you've managed to do this, you will have the patience, focus to be a chef........:o) or at least a very good cook.

Shrimp/Fish Stock

I love this recipe because I can use this to make bisque, soups/bisque, sauces and stew.

These involve, for the most part, leftover products like:

Shrimp shells, fish bones, lobster shells.

Mirepoix: onion, celery, carrot

Thyme sprigs.

Diced whole tomatoes

2tbsp tomato paste

Method:

You will notice that all of my stocks require roasting/browning, so this one is no different, but since we're dealing with delicate shells and fish bones it will take just a few minutes to burn.

So, this will take a little more focus. Brown the mirepoix first in a roasting pan, because it will take slightly longer than the shells and bones. Then add the bones into the roasting pan. This will take no more than 15-20 mins to brown.

Put all ingredients into 8-10qt pot, cover with cold water and cook until liquid is about half or less.

For advanced cooks.....while all the ingredients are still in the pot......use a stick/hand blender to mix everything and cook for another 20-30 mins.

Then strain and cool.

Hearty southeast asian vegetable stew

Another vegetarian dish......I'm on a roll........

This recipe actually came from my family recipe; tried and true and possibly vegan.

The funny thing about this is I'm not a vegan nor vegetarian, but actually grew up eating these.

Needed:

Serves about 4 as accompanying dish or 2 as main course

Cut green beans (frozen is easier) about 2 cups

Diced carrots (frozen as well) about 1 cup

Medium sized potato, diced medium (optional)

1 whole tempeh, diced or substitute with firm tofu (half) diced medium)

Coconut milk - 1/2 can

Vegetable stock/broth - 1 cup

Chopped garlic - 1tbsp

Chopped shalots - 1tbsp or substitute chopped red onions 1/2 cup

Mild curry powder - 1tbsp

Or substitute with a mixture of cumin, turmeric, paprika, cinnamon and nutmeg (this is better)

Method:

I like to deep fry my tofu or tempeh, but this is optional, so you can quickly sautee until it's pale brown and crisp on the outside.

In a separate pan/pot, sautee the garlic, shallots/onion along with the dried herbs with olive oil. If the dried herbs turn pasty......this better.

Toss into the pot the frozen green beans, carrots and stir until all the ingredients coat the vegetables. Let cook for another 10 mins and add coconut milk and vegetable broth and let cook until it starts to thicken a little. When it thickens add the tempeh/tofu and cook for another 15 mins. Season with salt and pepper to taste.

Let cool and serve with basmati rice.

Or, if you add precooked potatoes and let it thicken together, it becomes a vegetable stew.

Bonne Chance!!

(Vegan) Cream of Roasted pepper and tomato soup

This a great winter soup; hearty, creamy and has a little spice to it. Since the recipe uses soy milk, it is a great vegan item.

I have kitchen tools/toys, so this soup is better prepared using a hand/stick blender.

Needed:

(Serves up to 8 depending on size of bowl)

2 cans roasted red pepper

2 large tomatoes, quartered

1 tbsp chopped garlic

1 tbsp shallots or substitute a cup of chopped red onions

1/2 cup of chopped celery

1 tbsp chopped tarragon leaves

1 tbsp chopped dill

1 tsp chili powder

2 tsp paprika

1 tsp cinnamon

2 cups soy

1 tbsp tomato paste

Method:

In a 6-8 qt pot, sautee garlic, shallots and celery with olive oil until translucent (about 2mins)

Add roasted red peppers (whole), stir and let cook for about 5-10mins.

Add quartered tomatoes and stir some more and let cook for another 5-10mins.

Stir in tomato paste

Add soy milk and cook until hot.............not boiling!!

Turn down heat to medium.

Using hand blender, puree the soup......making sure each ingredient is finely pureed

Toss in tarragon, dill, paprika, chili powder and cinnamon.

Season with kosher/sea salt appropriately.

Et Voila............a creamy and hearty vegan soup.

Fariz's Macaroni and Cheese

Okay, most of you will probably think......What's the big deal? Mac 'n' Cheese?

Well, perhaps if one follows this recipe..............you will change your mind.

This one involves a Bechamel sauce....a white cream sauce..............intrigued?

What you will need:

(Serves about 12 good size squares or 9 large squares)

I use either rigatone instead of elbow macaroni, you can substitute with penne, etc...

1 cup flour

1/2 lbs of butter

1 cup milk or half and half or cream.........depends how rich you want this to be.

1 cup chicken or vegetable stock............again, depends on how health conscious you want this to be.

1 cup chopped onions........pref. red

1 tbsp chopped garlic

1 tsp thyme or oregano or basil

2 large tomatoes, sliced thick

1 cup shredded Asiago cheese

1 cup shredded sharp white cheddar cheese

Method:

Cook pasta until just past al dente, drain and let cool.

Preheat oven to 375F

Preheat milk and stock separately, do not boil/overheat

Melt butter in medium heat making sure not to brown

Sweat/sautee onion and garlic until translucent

Add flour and continuously whisk with wire whip until it turns into a paste.....this is your roux

Slowly add in warm/hot stock into the roux slowly until smooth and no lumps

Add in warm milk and continuously whisk until smooth and creamy, take it off the heat/fire before it becomes pasty............this is your bechamel sauce

In a large bowl put in all the drained pasta and pour the bechamel sauce.

Toss in the shredded cheeses and chopped herbs (either thyme or oregano or basil) and mix well.

Butter the sides of a casserole (12x10x5).

Pour everything into the casserole.

Cut 12 thick sliced tomatoes and put on top of Pasta mix.

Toss a little bit of left over shredded cheeses on top of tomato.

Bake in 375F oven for app. 45-50 mins.

Let cool before serving............