What's in that?!?

Mumbo Jumbo Football & Gumbo

Comments Off 29 January 2013

as seen in the Monterey Herald;

With my beloved 49ers headed to the Super Bowl for the first time in 18 years, the game taking place in New Orleans and the fact that both teams playing will be coached by a member of the same family … I know I’m serving gumbo! Continue Reading

What's in that?!?

RED or WHITE?? What’s your favorite style of Chowder???

Comments Off 14 January 2013

 

SO many choices to make!!!

My kids love New England style clam chowder, I on the other hand would prefer a delicious Red Manhatten style chowder… Here is a recipe for each!

 

Clam Chowder Recipes

 new_england_clam_chowder-700x275

 

 New England Clam Chowder (white)

 ½ lb. smoked bacon diced

1 C. Onion chopped

3 cloves Garlic minced

2 stalks Celery diced

6 each white potato cubed

2 T. all purpose flour

4 oz. brandy

2 cans chopped Sea Clams

2 cans Clam Juice

¼ t. Cayenne Pepper

1 T. Kosher salt

1 T. black pepper

¼ bunch thyme minced

½ bunch Italian parsley chopped

1 qt. heavy cream

In a large pot heat the bacon until slightly crisp and rendered of fat, add onions, garlic, celery and potato and cook for 5 minutes in the bacon fat stirring often, be careful not to color the vegetables. Add the flour and mix well to soak up the fat and make our roux, stir over medium heat for 3 minutes to cook flour. Add brandy and stir to mix well, cook for 1-2 minutes and add clams, clam juice, cayenne, salt and black pepper. allow to simmer for 20 minutes until potatoes are tender. Add cream and just seasoning let simmer another 5 minutes before adding parsley and serving your chowder…

 

manhattan-clam-chowder-recipe

 

 

 

 

Manhattan Clam Chowder  (red)

½ lb. smoked bacon diced

1 C. Onion chopped

3 cloves Garlic minced

2 stalks Celery diced

1 carrot diced

1 bulb fennel diced

6 each Yukon gold potato cubed

¼ t. red chili flakes

 

2 T. all purpose flour

4 oz. dry vermouth

2 cans chopped Sea Clams

2 cans Clam Juice

1 T. Kosher salt

1 T. black pepper

2 t. fresh oregano minced

28 oz. San Marzano tomatoes crushed by hand

½ bunch Italian parsley chopped

In a large pot heat the bacon until slightly crisp and rendered of fat, add onions, garlic, celery, carrot, fennel, potatoes and chili flakes cook for 5 minutes in the bacon fat stirring often, be careful not to color the vegetables. Add the flour and mix well to soak up the fat and make our roux, stir over medium heat for 3 minutes to cook flour. Add vermouth and stir to mix well, cook for 1-2 minutes and add clams, clam juice, salt, black pepper, oregano and tomatoes. Allow to simmer for 20 minutes until potatoes are tender. Adjust seasoning , add parsley and serving your chowder…

 

 

 

 

Harvest This! Summer Salad

What's in that?!?

Harvest This! Summer Salad

Comments Off 29 August 2011

Summer Harvest Fruit Salad

3 apricots or plums, pitted and sliced
2 nectarines, pitted and sliced
1 C. blueberries
1 C. blackberries
1 T. agave nectar
1/3 C. fresh orange juice from 1 orange
1/2 C. small fresh mint leaves
1/8 t. Coarse salt

Toss ingredients together in a large bowl. Let sit at least 15 minutes before serving.

As served at Peninsula Wellness Center Open House on Thursday, Sept 25th, 2011.

Bok Choy Salad, Anyone?

What's in that?!?

Bok Choy Salad, Anyone?

Comments Off 29 August 2011

Bok Choy Salad

 1 lb. baby bok choy (4 to 6 heads)
 1 tsp. coarse salt
 1 peeled apple, cut into matchsticks
1 each red, yellow and orange carrot, shredded
 3 T. fresh lemon juice
 1 T. grapeseed oil
 1 tsp. finely grated peeled fresh ginger
 1 cup quinoa cooked according to the box recipe
 Coarse salt and ground pepper

 

Steps: Halve baby bok choy lengthwise; plunge into a cold water bath to remove any dirt. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Place a plate that fits inside colander on top; weight with a heavy object. Set aside in sink to drain for 10-15 minutes.

In a large bowl, mix apple, carrots, lemon juice, grape seed oil and peeled fresh ginger. Add bok choy and quinoa. Season with coarse salt and ground pepper, mix well and enjoy.

 

As served during Peninsula Wellness Center Open House, Thursday, Sept 25th, 2011.

Butternut Squash Gnocchi

What's in that?!?

Butternut Squash Gnocchi

Comments Off 29 August 2011

Butternut Squash “Gnocchi” in Sage Brown Butter

Serves 4
1 lb. Cubed Butternut Squash
1 T. Olive Oil
6 sage leaves
4 cloves smashed garlic
1 T. salted butter
1 t. cracked black pepper
2 t. coarse salt
2 T. Sherry vinegar
¼ C. cracked pistachios
¼ C. dried pomegranate seeds
½ C. shaved Pecorino cheese

In a large pot of boiling water cook the butternut squash till tender and drain to cool. In a large skillet, Heat oil in pan, add sage and garlic and let cook for 1 minute over low heat. After one minute turn up the heat and add the Sherry vinegar to the pan, this will remove any stuck to the pan delicious particals. Add your cooked butter nut squash and toss to coat. Add the coarse salt and pepper and mix well. To serve arrange “Gnocchi” on warmed serving plates and top with some cracked pistachios and pomegranate seeds sprinkled over the top. Finish with the shaved Pecorino and serve immediately.

 

As severed at the Peninsula Wellness Center Open House, Thursday August 25, 2011.

Dishing It Out!<br />A Little Friendly Competition

Chef blab..., What's in that?!?

Dishing It Out!
A Little Friendly Competition

Comments Off 10 August 2011

As seen in Monterey County The Herald

Posted: 08/10/2011 01:47:50 AM PDT
Updated: 08/10/2011 09:00:28 AM PDT

Todd Fisher: A little friendly competition

Some might say I am a little competitive, some might say I’m a lot. I would just prefer to win given the opportunity. Is that so bad?

This story actually begins several months ago. A friend of mine, Deborah from Taste Morgan winetasting room at The Crossroads Shopping Village in Carmel, suggested that she would love to put together a team from her wine club membership and challenge me to a little showdown.

Obviosly, knowing she had some capable hands and palates at the ready, she began thinking of the dream team she would assemble. I thought that would be kinda fun and agreed to do it. Little did I know I had a few of them in my cooking classes over those few months — strengthening and developing my own competition. Continue Reading

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