tag:blogger.com,1999:blog-43114777346598858162024-02-06T22:11:56.795-08:00MOCK EELThe quest for culinary innovation through experimentation, imagination, research, reflection & mayhem.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-4311477734659885816.post-72973735309799865202008-10-22T09:36:00.000-07:002008-10-22T09:40:01.909-07:00MOVING THE BLOGHey everyone, for the sake of simplicity, I'm compiling all my blogs into one at <a href="http://blog.nermo.com">blog.nermo.com</a>.<br /><br />Everything from this food blog - past and future - can be found at <a href="http://blog.nermo.com/?cat=13">http://blog.nermo.com/?cat=13</a> so bookmark that link if you want to keep up with the Mockeel food blog, or just read it all if you have the patience.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com4tag:blogger.com,1999:blog-4311477734659885816.post-78696928308436213072008-10-09T14:59:00.000-07:002008-10-10T15:18:39.601-07:00JOURNAL: Dairy Aisle DatingThere’s nothing better than listening to a conversation between a food-blogger and a relationship-blogger, constantly trying to fit what the other is saying into their own framework.<br /><br />I was out to lunch with my friend <a href="http://datingismiserable.com/">Amanda</a> today, discussing the <a href="http://sfcitydish.com/?p=1491">pig roast</a> we’re going to on Sunday, and as I recounted the menu, she perked up when I mentioned the “three-cheese” mac and cheese, and I had to interject.<br /><br />"People get so excited when they hear 'five-cheese mac,' or 'seventeen-cheese mac,' but it isn’t an indication of quality. <span style="font-weight: bold;"> <span style="color: rgb(102, 255, 255);">It just shows that the cook lacks commitment</span></span>."<br /><br />Amanda asked if that means an ideal mate makes mac and cheese with only one variety of cheese, and I said, “no, as in dating, you wouldn’t want someone who has only ever been involved with one cheese, but at the same time,<span style="color: rgb(102, 255, 255);"> </span><span style="font-weight: bold; color: rgb(102, 255, 255);">you don’t want to end up with someone who’s already been up and down the dairy aisle</span>."Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com4tag:blogger.com,1999:blog-4311477734659885816.post-4588984172192800112008-10-09T10:35:00.000-07:002008-10-09T10:55:05.378-07:00PHOTOJOURNAL: Morning After Parents' Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGFv_uYY2UJI3whoRaQeTKjU5aNvZtVj5Y-nscEiw6zKUgGRG542KlOb_rbgHwty2sBckcoNVg2Dd9FP_yo0fY-ienpbU3q2XnUKGPGlu8kA8WDM8RcG1cW2b66K4x0GW8PU9JoYwTcUM/s1600-h/soldiers.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGFv_uYY2UJI3whoRaQeTKjU5aNvZtVj5Y-nscEiw6zKUgGRG542KlOb_rbgHwty2sBckcoNVg2Dd9FP_yo0fY-ienpbU3q2XnUKGPGlu8kA8WDM8RcG1cW2b66K4x0GW8PU9JoYwTcUM/s320/soldiers.JPG" alt="" id="BLOGGER_PHOTO_ID_5255209841720232818" border="0" /></a><span style="font-size:85%;">iPhone Photo<br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Those bacon wrapped asparagus were too good not to make more. They're a perfect breakfast when dipped in the yolk of a soft-boiled egg with a toasted roll on the side.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2tag:blogger.com,1999:blog-4311477734659885816.post-27266190524454879962008-10-06T10:33:00.000-07:002008-10-06T10:47:01.618-07:00PHOTOJOURNAL: Birthday BreakfastI woke up, an hour after turning thirty (if my mother is correct in her recollection that I was born at 6:03 am… and if we ignore the time difference between where I live and where I was born) craving a <span style="font-weight: bold;">rare roast beef sandwich</span>.<br /><br />Here’s what I ate:<br /><br />That’s ciabatta with<br />(in descending order):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcstF0xYYodJszYouI0mWTe4ftwN5sO2WGDDfOmP2XTxhgAcaSXsc1Mjz61ObqyuD9Z2WdGed3FyJWy2HTdRKWsmzNYEWl9SckQRlpyix41MLZRbKY518oqRyx3V1-B91ZLfdBR5_N3_m/s1600-h/IMG_4746.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 271px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcstF0xYYodJszYouI0mWTe4ftwN5sO2WGDDfOmP2XTxhgAcaSXsc1Mjz61ObqyuD9Z2WdGed3FyJWy2HTdRKWsmzNYEWl9SckQRlpyix41MLZRbKY518oqRyx3V1-B91ZLfdBR5_N3_m/s320/IMG_4746.JPG" alt="" id="BLOGGER_PHOTO_ID_5254095712391973938" border="0" /></a><br /><a href="http://www.huyfong.com/no_frames/oelek.htm">Sambal Oelek</a> Mayo<br /><a href="http://www.peppadewusa.com/">Peppadew Peppers</a><br />Roma Tomatoes<br />Butter Lettuce<br />Rare Roast Beef<br />Red onion<br />Provolone<br />Horseradish MayoQuinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com3tag:blogger.com,1999:blog-4311477734659885816.post-25693066664006494002008-10-06T09:46:00.000-07:002008-10-06T10:09:50.608-07:00RECIPE: Misfortune CookiesFor guests at my 30th birthday party, I threw together a batch of "misfortune cookies." They are fairly conventional cookies, except for the fortunes. I tried a few recipes, but they didn't satisfy me, so I made my own.<br /><br />Favorite fortunes included:<br /><br />"No matter what you do in life, you’re still screwed thanks to global warming." <br />"See your doctor. It’s not 'just a rash.'” <br />"Made in Taiwan."<br />"This fortune will self-destruct in 5 4 3 2 1…"<br />"Nobody loves you. They only tolerate you."<br />"Despite what you’ve been told, you actually do look fat in those pants."<br />"Allergy Warning: cookies are processed in a plant that manufactures products with dairy, peanuts and raw sewage."<br />"Congratulations! You chose the poison cookie." <br />"It’s just a matter of time before you get caught."<br />"Your thighs won’t appreciate you eating this cookie."<br />"It’s not me; it’s you." <br />"As you read this, small Gypsy children are picking your pockets."<br /><br /><span style="font-weight: bold;">Fortune Cookie Recipe</span><br /><br />2 large eggs<br />3 tablespoons vegetable oil<br />1/2 teaspoon vanilla extract<br />1 teaspoon triple sec<br />3 tablespoons water<br />1/2 cup all-purpose flour<br />2 teaspoons cornstarch<br />1/4 teaspoon salt<br />1/2 cup sugar<br /><br />1. Heat an ungreased, non-stick griddle pan to between 350 and 375 degrees.<br />2. Whisk together egg, oil, vanilla, triple sec and water.<br />3. Continuing whisking, while sifting remaining ingredients into bowl.<br />4. Whisk until batter is consistent and transfer into a measuring cup or other item with handle and spout. <br />5. Pour 4-inch circles of batter onto griddle (see note).<br />6. Flip cookie when the first side starts to turn golden and remove when golden on both sides.<br />7. You’ve got about 15 seconds to make the fold before the cookie gets brittle.<br />a. Place a fortune in the center of the cookie and fold the two opposite sides together, pinching where the edges meet between your left thumb and index finger.<br />b. With the cookie hanging down from where you are pinching, pull down the two corners with your right thumb and index finger.<br />c. Place in an empty egg carton to hold its shape while cooling.<br /><br />Note: I found the easiest way to get a perfect 4-inch circle was to pour batter onto the griddle pan, spread it thin with the edge of a spatula to just larger than needed, and after about 15-seconds, place a 4-inch round cookie cutter into the batter and tear away the excess. Even with the waste pieces, I was still able to get over a dozen cookies from this recipe.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com3tag:blogger.com,1999:blog-4311477734659885816.post-8105326172420943122008-09-22T15:12:00.000-07:002008-09-22T15:41:39.906-07:00MENU: Dinner For The 'Rentshere's what I made:<br /><br />Amuse Bouche: Maple glazed nuts<br />Appetizer: Crispy bacon-wrapped asparagus<br />Salad: Caprese<br />Main: Roasted Chicken<br />Side: Mushroom Mac and Cheese<br />Dessert: Granola-topped blueberry compote and yogurt (made by TSB)<br /><br />Notes:<br /><br />Maple glazed nuts were obscenely easy. I tossed six cups of mixed nuts in a mixture of 1/4 cup Vermont pure maple syrup, 2 tablespoons of olive oil, 2 tablespoons of herbes de Provence, 1/4 teaspoon cayenne and some salt and pepper. Baked at 350 for 15 minutes and stirred half way through.<br /><br />The chicken roasting technique, learned from Jacques Pepin, was a blessing. At more than 4 pounds, the bird was cooked to perfection in just over a half hour! The trick is to cut out the spine (I used a cleaver, but recommend shears), lay it out flat, seer the “inside” of the bird over high heat for 5 minutes and then throw the sauté pan into a 450 degree oven for a half hour.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com3tag:blogger.com,1999:blog-4311477734659885816.post-67942284960418885942008-09-18T12:04:00.000-07:002008-09-22T15:29:56.405-07:00JOURNAL: Planning Dinner For My ParentsMy folks are visiting from Vermont for the first time and I am making dinner for them and TSB (they like her very much) tomorrow.<br /><br />I need to come up with a menu. They have more traditional tastes, and when I visit, I end up making wacky Asian-inspired feasts that they like, but would never order, so this time I am trying to tone it down a bit.<br /><br />All I know for sure is that we're starting with crispy, bacon-wrapped asparagus. After that, I am thinking a warm salad and a cold salad, some meaty entrée and dessert. Let’s take a look and see what is in season right now…<br /><br />A google search for “produce currently in season northern california,” led me to <a href="http://www.pcfma.com/pdf/Eat_in_season.pdf">this chart</a>, which was less than inspiring, but interesting. Apparently everything BUT asparagus is in season right now.<br /><br />I also learned that September is National Mushroom Month, so maybe I’ll dig around for some recipes…<br /><br />Mushroom Risotto Recipes from <a href="http://www.foodnetwork.com/recipes/tyler-florence/mushroom-risotto-recipe/index.html">Tyler Florence</a>, <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-risotto-recipe/index.html">Emeril</a>, <a href="http://www.foodnetwork.com/recipes/wolfgang-puck/wild-mushroom-risotto-recipe/index.html">Wolfgang Puck</a>, <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe/index.html">Giada De Laurentis</a>, <a href="http://community.livejournal.com/rachael_ray_sux">Rachael Ray</a>, <a href="http://www.epicurious.com/recipes/food/views/WILD-MUSHROOM-RISOTTO-102168">Bon Appetite</a>, <a href="http://www.epicurious.com/recipes/food/views/MUSHROOM-RISOTTO-231798">Gourmet</a>, <a href="http://www.epicurious.com/recipes/food/views/LEMONY-MUSHROOM-RISOTTO-104634">Gourmet</a> and <a href="http://www.epicurious.com/recipes/food/views/RED-WINE-AND-MUSHROOM-RISOTTO-11812">Gourmet</a>. Emeril does a great looking <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-pumpkins-stuffed-with-roast-duck-and-wild-mushroom-risotto-recipe/index.html">Pumpkins stuffed with mushroom risotto and roast duck recipe</a>, but my dad doesn’t eat anything in the squash family.<br /><br />Mushroom Mac and Cheese would be good. Maybe I will mess with my magical mac to add a few fungi for flavor.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-40963591411967103762008-08-19T10:14:00.000-07:002008-09-22T15:08:13.869-07:00San Francisco Summer MenuThis won't be anything like what you are expecting. It's really cold here during the summer. Last night TSB was buried under paperwork, so I offered to make a hearty spread of comfort food to help sustain her working into the night. Without a plan upon reaching the grocery store and without really realizing it until I started to cook, I made all sorts of traditionally fall foods. Ultimately it makes sense, considering that it will be cold and damp here for the next few weeks, but it feels odd to make this stuff in the summer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlOLHD2NKvc98cQjZg-ukDGtM4yMWHuc4yY8cJ-MlSkDtG8C9-C-7UYPU8j9nj7Ga5sclji9iZ3LH8-iyMH482s97HqN6b_uhSe3qUNSiLnm7BnuR0krdcNEt0g6mDXMpsy1SmS2DtWvo/s1600-h/IMG_4363.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlOLHD2NKvc98cQjZg-ukDGtM4yMWHuc4yY8cJ-MlSkDtG8C9-C-7UYPU8j9nj7Ga5sclji9iZ3LH8-iyMH482s97HqN6b_uhSe3qUNSiLnm7BnuR0krdcNEt0g6mDXMpsy1SmS2DtWvo/s320/IMG_4363.JPG" alt="" id="BLOGGER_PHOTO_ID_5236854226222253362" border="0" /></a><br />Rustic whole-grain bread<br />Steamed artichoke with garlic butter<br />Salad of arugula, grilled peaches and goat cheese with a balsamic vinagrette<br />Mashed sweet potatoes and squash with roasted parsnip and grilled apple<br />Penne in a cream sauce (loaded with shallots, sun-dried tomatoes, red belle peppers, mushrooms and chicken apple sausage)<br /><br />In an attempt to motivate each other to blog, TSB and I decided to both blog our SF Summer menus. Read all about her's <a href="http://seejeneat.blogspot.com/2008/09/fall-flavors-to-celebrate-summer-in-sf.html">here</a>.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2tag:blogger.com,1999:blog-4311477734659885816.post-62111023364735908232008-08-11T18:51:00.000-07:002008-08-12T11:07:42.191-07:00JOURNAL: A Proper Cheese PlateCheese plates, like the one I am eating now, are simple elegant and delicious, but there is a formula for maximum enjoyment. Here's my first draft of the perfect cheese plate.<br /><br /><table align="left" border="1" bordercolor="#ffffff" cellpadding="5" cellspacing="0" width="400"><br /><tbody><tr><th colspan="4">CHEESE<br /></th></tr><tr><th>Texture</th><td>1 soft</td><td>1 semi-soft</td><td>1 hard<br /></td></tr><tr><th>Flavor</th><td>1 strong</td><td>1 medium</td><td>1 mild<br /></td></tr><tr><th>Source</th><td>2 cows </td><td colspan="2">1 sheep or goat<br /></td></tr></tbody></table><br /><br /><table align="left" border="1" bordercolor="#ffffff" cellpadding="5" cellspacing="0" width="400"><br /><tbody><tr><th>STARCH</th><td>1 white bread</td><td>1 dark bread</td><td>1 cracker or other<br /></td></tr></tbody></table><br /><br /><table align="left" border="1" bordercolor="#ffffff" cellpadding="5" cellspacing="0" width="400"><br /><tbody><tr><th>FRUIT</th><td>1 stone fruit</td><td>1 berry</td><td>1 other<br /></td></tr><tr><th><br /></th><td>1 fresh</td><td>1 dry</td><td>1 processed<br /></td></tr></tbody></table><br /><br /><table align="left" border="1" bordercolor="#ffffff" cellpadding="5" cellspacing="0" width="400"><br /><tbody><tr><th>PROTEIN</th><td>1 hard, salted meat</td><td>1 nut<br /></td></tr></tbody></table><br /><br /><table align="left" border="1" bordercolor="#ffffff" cellpadding="5" cellspacing="0" width="400"><br /><tbody><tr><th>ADDITIONAL ITEMS</th><td> honey, balsamic reduction, herb butter, maple butter, olives, pickled vegetables, etc.<br /></td></tr></tbody></table><br /><br /><BR><BR><br /><br />As an afterthought, I dug up some articles on making a cheese plate:<br /><br /><a href="http://www.wikihow.com/Put-Together-a-Cheese-Plate">Wikihow</a> says have a theme [disagree], go with odd numbers [agree], Arrange your cheeses from mildest to strongest [lame], Add accompaniments [duh], and Pick a drink to go with it [to which I must ask, "only one?"]<br /><br /><a href="http://www.chow.com/stories/10209">Chow</a> says diversify by regional origin as well as texture and source [good point, but not as crucial unless you are trying to impress someone, and it won't work], choose 4 cheeses including a semi-firm [I still like odd numbers and am fine with a semi-firm or semi-soft], plate according to strength of flavor [still lame, and I'm not going to arrange my cheese in a straight line regardless].<br /><br /><a href="http://www.artisanalcheese.com/prodinfo.asp?number=NP2003">Artisinalcheese.com</a> is broad but boring and commercial.<br /><br /><a href="http://www.foodnetwork.com/food/mh_cheese/article/0,1977,FOOD_10264_4618422,00.html">Food Network</a> divides cheeses by production style (<span class="bodytext">fresh, washed-rind, bloomy, pressed, and blue</span>) which I found thought provoking.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com3tag:blogger.com,1999:blog-4311477734659885816.post-92137631482632195752008-08-11T17:15:00.000-07:002008-08-11T17:19:11.104-07:00LINK: Molecular MixologyForbes posted an <a href="http://www.forbes.com/2008/07/01/molecular-mixology-cocktails-forbeslife-drink08-cx_ls_0701science.html">article</a> about a month ago on using molecular gastronomy techniques in cocktail creation (with <a href="http://www.forbes.com/2008/07/01/molecular-mixology-cocktails-forbeslife-drink08-cx_ls_0701science_slide_2.html?thisSpeed=30000">recipes</a>). I've toyed with this a bit myself, so I'm looking forward to seeing what they have and stealing some of their ideas.<br /><br />Thanks to Catlin for sending me the article.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com0tag:blogger.com,1999:blog-4311477734659885816.post-90264015637946657342008-07-31T15:55:00.000-07:002008-07-31T16:33:14.789-07:00JOURNAL: Miracle Fruit Resource CompilationInfo:<br /><a href="http://en.wikipedia.org/wiki/Miracle_fruit">Wikipedia</a><br /><a href="http://www.nytimes.com/2008/05/28/dining/28flavor.html?_r=2&oref=slogin&oref=slogin">NY Times Article</a><br /><a href="http://www.crfg.org/pubs/ff/miraclefruit.html">Miracle Fruit Facts</a><br /><a href="http://www.magicalfruit.com/">Magical Fruit Info Site</a><br /><a href="http://www.quisqualis.com/mirfrtdmc1a.html">The Old Sweet Lime Trick</a><br /><a href="http://online.wsj.com/article_email/SB117522147769754148-lMyQjAxMDE3NzM1MDIzMjAxWj.html">Wall St. Journal Article</a><br /><a href="http://www.freedom-to-tinker.com/?p=1151">Freedom to Tinker</a><br /><br />Sales:<br /><a href="http://miraclefruitman.com/">Miracle Fruit Man</a><br /><a href="http://www.miraclefruittab.com/">Miracle Fruit Tab</a><br /><br />Note: I think I am going to order a Miracle Fruit Tree tomorrow.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2tag:blogger.com,1999:blog-4311477734659885816.post-3070148863846172072008-07-31T15:16:00.000-07:002008-07-31T15:33:13.303-07:00JOURNAL: Flavor-TrippingI was tragically too late to buy tickets to the <a href="http://flavortripping.com/flavortripping-with-miracle-fruit-san-francisco-aug-4th-2008/">Flavortripping SF party</a> at Prana on Monday. <br /><br />Essentially, you pop a <a href="http://en.wikipedia.org/wiki/Miracle_fruit">Miracle Fruit</a> (<i>Sideroxylon dulcificum</i>), and for the next hour or two it makes everything bitter or sour taste sweet in mind-bending ways. They serve a variety of food and drink that, under the influence of miracle fruit, take on the characteristics of sweet delights. According to <a href="http://www.thrillist.com/archives/2008/07/miracle_fruit_parties_sf_san_francisco_culture_drinks_events_food_soma.html">Thrillist</a>:<br /><blockquote>Upon arrival. you pop your berry <span style="text-decoration: underline;"></span>and hit Sup' and 'Stache's largest buffet to date: puckering garnishes, wretched fruit, sauces, etc, painstakingly picked to showcase <em>dulcifuma'</em>s transformative powers, from cheeses that evoke frostings to grapefruit that tastes of pixie stix (you don't even want to know what an actual pixie stick would do to you). Beverages also get the treatment, with unsweetened juices that'll taste like Five-Alive, plus a bevy of lambic beers and stouts that'll go down like milkshakes and tequila that'll taste so much like lemonade, you'll be tempted to sell it to neighborhood moms for a quarter.<br /></blockquote>I'm jealous that they sold out before I could buy tickets, but I have resolved to do a little research and design and host my own Miracle Fruit Dinner Party. Look out San Francisco.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2tag:blogger.com,1999:blog-4311477734659885816.post-33457084527272586032008-07-28T18:45:00.000-07:002008-07-29T10:55:10.139-07:00JOURNAL: Grumpy Non-GrillerI spent most of last week camping at Big Basin with a half-dozen other people. I brought a huge pile of tri-tip to grill on "our night" to do dinner, and I was looking forward to it. I bought the meat, TSB marinated it, and then I totally got bumped off the grill when it was time to cook.<br /><br />I'm not the territorial type, so I tried to let it go, but these guys had <span style="font-weight: bold;">absolutely no idea</span> what they were doing and it was killing me to watch them butcher my meat (figuratively). I thought I could step back, but I found myself hovering, saying things like, "you really don't need to flip it so often," and, "you want coals under the grate, not flaming, smoking logs," but to no avail.<br /><br />Here are a few tips for campfire grilling. Please memorize them if you ever want to go camping with me and intend to hijack my tongs.<br /><ul><li><span style="font-weight: bold; color: rgb(51, 51, 255);">Coals, not Carnage</span>:Let the wood burn until the flames are gone but the coals are hot. You want the heat without the sooty deposits that seriously spoil the flavor.</li><li><span style="font-weight: bold; color: rgb(51, 51, 255);">Flip a steak ONCE</span>. No more, no less.</li><li><span style="font-weight: bold; color: rgb(51, 51, 255);">No stabbing</span>: Don't poke it, squish it down with a spatula, or cut into it. Squeeze it if you need to see how well done it is.</li><li><span style="font-weight: bold; color: rgb(51, 51, 255);">Let it rest</span>: Don't cut into the meat until it's been off the grill for 10 minutes. You'll survive the wait and the meat will be juicier for it.<br /></li><li><span style="font-weight: bold; color: rgb(51, 51, 255);">Bank the coals</span> so that there is a hot side and a cooler side so you can seer the meat and then move it over, but not immolate it.</li><li><span style="font-weight: bold; color: rgb(51, 51, 255);">Relax</span>:There's no hurry. You're in the woods. There's nowhere to rush off to after dinner, so relax and let the meat cook a little more slowly than your primal instincts drive you to do.<br /></li></ul>Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2tag:blogger.com,1999:blog-4311477734659885816.post-2162232729651665312008-07-28T18:20:00.000-07:002008-07-28T18:29:45.639-07:00RECIPES: Platter of Brain MatterA couple weeks ago I hosted the Backyard Zombie Film Festival and Obscene Barbecue at my place. We fired up the grill, filled the cooler and set up a projector to watch a couple of zombie flicks.<br /><br />We promised a “three-corpse meal,” and my contribution to the appetizers was a platter of brain matter. I made Olive Tapenade, Baba Ghanouj, Red Pepper Hummus, and Edamame Hummus, served with tortilla chips and pita wedges. Each one, ultimately rather grey and mushy was labeled with a toothpick flag as one part of the brain. I think I served them as “Medulla,” Cerebellum,” “Cerebral Cortex,” and, “Frontal Lobe.”<br /><br />I brought some into work for the office picnic too, but decided to just use the traditional names. People in both groups asked for the recipes, so here they are.<br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Olive Tapenade</span><br />2 c pitted Kalamata<br />1 cups pitted nicoise<br />1 large shallot, finely diced<br />¼ garlic clove, finely diced<br />8 sun dried tomatoes, finely diced<br />Juice of one lemon<br />1 tablespoons capers<br />½ teaspoon black pepper<br /><br />1. Combine all ingredients in a food processor.<br /><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Baba Ghanouj </span><br />2 medium eggplants (about 1 pound each)<br />Juice of two lemons (about ½ cup)<br />¼ cup or ½ cup tahini (I forget)<br />¼ cup olive oil<br />salt and pepper<br /><br />1. Preheat oven to 375.<br />2. Halve eggplants from end to end and lay open side down on a greased baking sheet. Bake 45 minutes.<br />3. Peel while still hot, squeeze out some of the moisture and cut into several pieces.<br />4. Combine all ingredients in food processor and pulse until almost smooth. Season with salt and pepper to taste.<br />5. Refrigerate until room temperature or cooler before serving.<br /><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Roasted Red Pepper Hummus</span><br />2 16-ounce can of chickpeas<br />½ cup tahini<br />¾ cup roasted red peppers<br />juice of 2 lemons<br />2 cloves garlic, minced<br />½ cup olive oil<br />Salt and pepper<br /><br />1. Combine chickpeas, tahini, ½ cup peppers, garlic and lemon juice in food processor. Pulse to combine.<br />2. Add olive oil while pulsing until smooth, and desired consistency (you may not need all of the oil). Season with salt and pepper to taste.<br />3. Add remaining peppers and pulse until chunky.<br /><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Edamame Hummus</span><br />1 pound shelled, cooked edamame (don’t work too hard; buy a bag of cooked, shelled beans)<br />½ cup tahini<br />4 tablespoons soy sauce<br />Juice of 1 lemon ( ¼ cup)<br />1 clove garlic, minced<br />1 shallot, finely minced<br />¼- ½ cup olive oil<br />pepper<br /><br />1. Combine edamame, tahini, soy sauce, lemon juice, garlic and shallot in food processor until chunky but consistent.<br />2. Add olive oil while pulsing until it reaches your desired consistency (It’s better left a little chunkier). Season with pepper to taste.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-12320929417623010872008-07-01T11:57:00.001-07:002008-07-02T11:01:06.084-07:00NOTE: Martini Is The Name Of A Drink, Not A Category<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/3/3a/Cocktail_Glass_%28Martini%29.svg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://upload.wikimedia.org/wikipedia/commons/3/3a/Cocktail_Glass_%28Martini%29.svg" alt="" border="0" /></a><br />While I'm on the topic of common misconceptions in contemporary American culture...<br /><br />I went to a wedding reception last weekend which featured a <span style="font-style: italic;">martini bar</span>. To me, that's bottles of gin, vodka and vermouth with a couple lemons and a jar of olives. These items were relegated to the bottom of the placard as, "traditional martinis also available," right below the <span style="font-style: italic;">appletini, chocolate martini, cosmo, lemondrop,</span> etc, etc, etc.<br /><br />Let’s clarify: <span style="font-weight: bold;">PUTTING A COCKTAIL IN A MARTINI GLASS DOES NOT MAKE IT A <a href="http://en.wikipedia.org/wiki/Martini_cocktail">MARTINI</a>.</span><br /><br />It seems that of late, any cocktail that is composed entirely of alcohol, more or less translucent and served in a martini glass is getting a “-tini” tacked on the end or being called a (<span style="font-style: italic;">descriptive noun</span>) <span style="font-style: italic;">Martini</span>. Just call it a cocktail.<br /><br />-----<br />Good radio show about the recent cocktail revival/renaissance on KQED:<br /><a href="http://www.kqed.org/.stream/anon/radio/forum/2008/07/2008-07-01b-forum.mp3">Download (mp3)</a>Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-80240949102975171412008-07-01T10:10:00.000-07:002008-07-01T11:33:55.400-07:00NOTE: Barbecue vs. Grilling<img style="margin: 0pt 0pt 0px 0px; float: right; cursor: pointer;" src="http://www.00bot.com/images/Poindexter.png" ><br />While I am on the topic of barbecue, let’s talk about the difference between barbecuing and grilling.<br /><br />I, like so many, use the words interchangeably in conversation, but really <span style="font-style: italic;">barbecue</span> is meat cooked over low heat for a long time, while <span style="font-style: italic;">grilling</span> is what you do to steaks and burgers in the back yard.<br /><br />The event where meat is grilled is called <span style="font-style: italic;">a barbecue</span>, so that’s where I think it all got muddled, but I don’t want to be the poindexer who invites friends to a "grilling" on my patio.<br /><br />Speaking of muddled, I could go for a mojito right about now.<br /><br />Here, watch an irritating video on the topic:<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/zqrawwvCMls&hl=en"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/zqrawwvCMls&hl=en" type="application/x-shockwave-flash" allowfullscreen="true" height="344" width="425"></embed></object>Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-32558381383482106192008-06-30T22:51:00.000-07:002008-07-01T11:18:31.260-07:00JOURNAl: Asian BBQ MenuMotivated by an <a href="http://nymag.com/listings/restaurant/q/">article</a> in New York Magazine about a new Asian barbecue spot<span style="text-decoration: underline;"></span> in the West Village, I’ve started planning an Asian BBQ menu of my own for a party in the not too distant future.<br /><br />A couple familiar items from the Chinese New Year Dinner Party will necessarily be present. Here’s what I am thinking so far:<br /><br />• <a href="http://mockeel.blogspot.com/2008/02/recipe-orange-maple-ginger-omg-ribs.html">OMG Ribs</a><br />• Whole tea-smoked chicken or game hen stuffed with rice, herbs and dried fruit<br />• Vietnamese-style BBQ duck soup dumplings (maybe soup isn’t right for the occasion. I wonder if I can steam then grill the dumplings)<br />• BBQ pork steamed buns<br />• Asian variations on macaroni salad and potato salad<br />• Ceviche (I know it isn’t really Asian or BBQ, but I think it would be a great accompaniment. I can always dress the fish sashimi-style in yuzu juice, soy sauce, cilantro and scallion)<br />• Japanese-style pickled veggies<br />• <a href="http://mockeel.blogspot.com/2008/02/recipe-haupia-hawaiian-coconut-pudding.html">Haupia</a> with <a href="http://mockeel.blogspot.com/2008/01/recipe-mango-caviar-pearls.html">mango pearls</a> and grilled lime wedges<br />• The <a href="http://mockeel.blogspot.com/2008/05/journal-latin-japanese-fusion.html">Hiro-Jito</a><br />• Thai basil or shiso lemonade (recipe below)<br /><br /><br />Thai Basil or Shiso Lemonade<br /><br />1 lemon, thinly sliced<br />1 bunch Thai basil (about ¾ cup) or Shiso (Japanese mint) leaves<br />1 ½ cups sugar<br />7 cups water<br />2 cups lemon juice (about a dozen lemons worth)<br /><br />1. Muddle lemon slices, leaves and sugar thoroughly in bottom of pitcher.<br />2. Add water and lemon juice.<br />3. Stir until sugar has fully dissolved and chill.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com0tag:blogger.com,1999:blog-4311477734659885816.post-21970047495932641332008-06-15T22:23:00.001-07:002008-06-15T23:21:04.841-07:00JOURNAL: Iron Chef VindicationNearly a year after the last Iron Chef challenge, where I lost Battle Mango, I have redeemed myself in Battle Pillsbury Crescent Roll Dough.<br /><br />My Spanakopita Pockets won best overall dish (pre-cooked filling and an egg wash were key) and combined with my fruit tarts, I was crowned Iron Chef. The tarts were made by baking squares of dough in muffin tins and filling them with vanilla ice cream, raspberry peach compote and topping them off with Kumquat-cello whipped cream.<br /><br />TSB made some tasty samosas and apple pie pockets and tonight I finished off her samosas by adding a couple eggs to the last two cups of spiced potato filling and frying it like a pancake. I topped it with a little spicy ketchup (1 part sriracha to 5 parts ketchup) and called it dinner.<br /><br /><a href="http://seejeneat.blogspot.com/">TSB just started her own food blog</a>. Check it out, but try not to like it better than mine. She's a lot cuter, both in person and in her writing, so I may regret sending you to her. Who am I kidding, she's the only one who reads this. Hi, Schatz!Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-63580612781892450072008-05-29T13:32:00.000-07:002008-05-29T14:46:50.996-07:00JOURNAL: Cupcake Bake-Off PreparationI just signed on for a charity cupcake bake-off that's about 3 weeks away. I'm thinking of a few different entries, including ginger-peach with cream cheese frosting, something Mojito inspired, and something chocolate with an edible wrapper (maybe wrapped in puff pastry instead of the paper cup or totally surrounded like beef wellington). I'll update as things progress.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-92165891957353433362008-05-23T10:14:00.000-07:002008-05-23T10:23:19.909-07:00RECIPE: Bacon Wrapped DatesA good breakfast snack for the days when you start drinking early. <br />I guess that makes it a brunch snack. <br />Whatever.<br /><br />1 pound Medjool dates (about 30), pitted<br />1 pound bacon (about 15 slices), cut in half<br />30 Pecans (pieces work just as well as whole nuts though.)<br />3 wooden skewers, soaked in water for an hour<br /><br />Replace the pits with pecans, wrap each date in bacon and slide ten on each skewer. Grill 3-5 minutes on each side until bacon is crispy.<br /><br />Tip: remove pits with a chopstick. Most are easy enough to remove just by sliding the point in at one end, lining up with the tip of the pit and pushing out the other side. Tougher ones require stabbing a hole in both ends with the point and then pushing the pit out with the blunt end of the stick. Either way, it's much less sticky and slow than doing it by hand.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com0tag:blogger.com,1999:blog-4311477734659885816.post-52267227405027351272008-05-15T22:17:00.000-07:002008-05-29T15:22:49.319-07:00RECIPE: Bloody BuddyI've was never a fan of the bloody mary until I had a pre-brunch bloody at <a href="http://www.yelp.com/biz/finnegans-wake-san-francisco#hrid:XAHD_-ECGVLaSkrEWMtRow">Finnegan's Wake</a> while waiting for a table to open up at <a href="http://www.yelp.com/biz/zazie-san-francisco#hrid:6_Z_FcYsKFGArark3CUJIA">Zazie</a>. I'm not quite sure what the old man put in my drink, but I now love the occasional (very well made) bloody mary.<br /><br />As temperatures in San Francisco have reached week-long record highs, and my apartment is ecologically AC-free, the only thing that's putting me comfortably to sleep is an ice-cold bloody mary. My off-color recipe follows:<br /><br />1 ounce <a href="http://mockeel.blogspot.com/2008/03/journal-firewater.html">firewater </a><br />1 ounce good vodka<br />4 ounces V-8<br />1 dash <a href="http://www.pickapeppa.com/">Pickapeppa</a> sauce<br />2 teaspoons meyer lemon juice<br />pinch very coarsely cracked pepper<br />pinch celery salt<br />3 cubes ice, cracked<br />Celery stalk or dill pickle spear for stirring<br /><br /><br />Pairs nicely with a tall can of <a href="http://www.pabst.com/">PBR</a>.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com0tag:blogger.com,1999:blog-4311477734659885816.post-86521198059436602092008-05-03T22:44:00.000-07:002008-05-15T22:50:27.213-07:00JOURNAL: Latin-Japanese FusionI’ve been out of the kitchen for a while, but I want to jot down a few ideas before I lose them.<br />OK, so there are only two items on the menu right now, but I’ll keep working on it. It would probably be easier if the dishes weren’t inspired by their quirky names.<br /><br /><span style="font-weight: bold;">Tako Taco</span><br />Tako is the Japanese word for octopus.<br />Taco is the Mexican word for taco.<br />Right now I’m picturing either a tangy octopus salad (Tako salad?) or breaded fried slices all wrapped up in a tortilla with avocado, shredded veg, spicy sauce and a squirt of lime juice.<br /><span style="font-weight: bold;"><br />Hiro-jito</span><br />Shiso is one of the primary aromatics in Japanese cuisine and a relative of mint.<br />Mojito is Cuban cocktail made with rum, soda, sugar, lime juice, and mint.<br />Hirohito was the 124th Emperor of Japan.<br />Enough said.<br /><br />I’m also thinking of a high-class street food. <a href="http://en.wikipedia.org/wiki/Offal">Offal</a> <a href="http://en.wikipedia.org/wiki/Falafel">Falafel</a> anyone?Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com0tag:blogger.com,1999:blog-4311477734659885816.post-32804409081137665122008-04-17T10:49:00.000-07:002008-04-17T11:07:19.096-07:00DISCOVERY: Canned Chipotle in Adobo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.dkimages.com/discover/previews/814/615174.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 74px; height: 77px;" src="http://www.dkimages.com/discover/previews/814/615174.JPG" alt="" border="0" /></a>This is my newest fascination, ever since I tried TSB’s stepmom’s twice baked sweet potatoes at Easter. She mashes the baked sweet potatoes with chipotle and adobo sour cream, folds in cheese and then bakes them again. So delectably rich and piquant! I managed to replicate it pretty well, so I'll post the recipe soon. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.embasa.com/Chipotle%20Adobo%20Can.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 82px; height: 94px;" src="http://www.embasa.com/Chipotle%20Adobo%20Can.jpg" alt="" border="0" /></a><br /><br />Last night I made a chipotle mayo for a grilled turkey sandwich with some of what was left in the can, but I wish I had found these links before I threw away the dregs. <a href="http://www.chowhound.com/topics/316220">Chowhound</a> <a href="http://www.epicurious.com/tools/searchresults?search=chipotle+can+adobo">Epicurious</a>Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com1tag:blogger.com,1999:blog-4311477734659885816.post-83465162770606105622008-03-13T14:57:00.000-07:002008-03-13T14:59:33.382-07:00RECIPE: TSB’s Pizza SauceA few nights ago, TSB came over to make pizza with me. I’m a big fan of buying dough at the pizzeria or grocery store (Trader Joe’s has decent whole wheat dough), rolling it thin and grilling it on my <a href="http://www.cuisinart.com/catalog/product.php?item_id=397">Griddler</a>, before covering it with cheese, sauce and toppings. A few minutes in the oven at 400 degrees to melt the cheese and warm it through, and you have a great pizza.<br /><br />Last week’s homemade ravioli experiment taught us that she and I are not the best culinary collaborators without a designated leader, but when one of us takes the helm and they other plays sous chef, we make a great team in the kitchen.<br /><br />We built one pizza with grilled turkey ham, sautéed shallots and leeks, and goat cheese and another with sautéed mushrooms and goat cheese, and based on the remaining ingredients, we made a shallot, leek, mushroom and goat cheese pie.<br /><br />I was assigned to grill the dough and prep the veggies, while she took the lead on designing the menu, creating the toppings, and cooking the sauce. This was the first time she had made pizza sauce, and had recently decided she wanted to create her own recipe. That night she engaged in what we expected would be a long and arduous process of revamping and fine tuning, but by Jove, she nailed it the first time! This sauce is incredible, and despite my foolhardy urging, has no added sugar, so it is far better for you than what you can buy in a jar.<br /><br />2 tablespoons olive oil<br />2 cloves garlic<br />1 15-ounce can tomato sauce<br />½ can tomato paste<br />3 stewed Roma tomatoes from a can<br />¼ cup cabernet sauvignon<br />2 tablespoons dried basil<br />1 tablespoon dried oregano<br />½ teaspoon thyme<br />1 bay leaf<br /><br />1. Heat olive oil in a sauté pan over medium heat.<br />2. Smash and peel two cloves garlic and add to pan, removing when they start to brown.<br />3. Add remaining ingredients and let simmer and thicken, stirring frequently.<br />4. Remove bay leaf before using.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com3tag:blogger.com,1999:blog-4311477734659885816.post-25503335276885887172008-03-11T10:02:00.000-07:002008-03-11T10:33:17.792-07:00JOURNAL: FirewaterSaturday afternoon, I was searching the Ferry Building Farmer's Market in San Francisco for something new and unique to infuse in vodka. There was little that thrilled me, so I settled on a packet of dried spicy peppers that seems to include habanero, Thai, cayenne and maybe pepperoncini (I am guessing based on looks, but I wouldn't expect it to be so hot).<br /><br />I softened one of each in a half cup of Stoli for a day and then poured it all into a bottle and topped it off with another half cup or so. As I was transferring it into the bottle, I dipped my finger into the vodka and it was so hot after only a day that I felt the burn in the back of my throat an hour later and I am sure I will need to do dilute it quite a bit.<br /><br />I'm planning some serious bloody marys and have started to ponder where else spicy vodka might be suitable. For some reason, my mind keeps going back to grapefruit juice. Is that wrong?<br /><br />If you have any suggestions for hot cocktails, leave me a comment.Quinnhttp://www.blogger.com/profile/01149629271128906070noreply@blogger.com2