Buy My Stuff!!

Some of you may notice a few changes around here…yes, the layout is different, but more importantly, I’M BRANDED!!

Even better, I now have my own line of merchandise!  Well, not exactly a line; a tshirt and bumper stickers don’t exactly qualify, but I’m excited, nonetheless.

So here’s the deal (and, yes, the trademark process is underway as we speak, so don’t get any funny ideas); because my new logo is just SOOOOO cool (and because I want to whore myself as much as possible), I know y’all want one of my very cool logo t’s for your own.

So, for a limited time, I’ll be selling them for cost!  Email me for more details at jcharlescooks@gmail.com.

Now you can’t say I’ve never done anything for you…well, I suppose you can still say that, but what a way to rain on my parade.

Some of you may ask, “Why would you go through all the effort of branding yourself this early in the game?”  Meanwhile, others may ask, “Just what the heck does he think he’s doing, telling us to buy his crappy shirts?”

Well, to answer these questions (if only for myself):

I’ve branded myself now because I am taking a proactive measure in establishing myself and my name.  Yes, it’s true, I have no true experience in the food industry–I’ve catered for friends, family, family-friends, and friendly families, but I can’t say I’ve slaved away in the commercial kitchens like so many of my peers.  But, as a means t0 (hopefully) strike-out independantly as a future personal/private chef and small-event caterer, I’m getting this step out of the way so that I can hit the ground running once I’ve finished my studies and gained the necessary knowledge to run a successful food-related business.  Oh, yeah, and I’m getting my business plan together, too.

And, as to why I’m trying to sell you my crappy tshirts (well, they’re actually quite nice, I must say–they’re Beefy-T’s, afterall), I’m trying to use all of you as a means of shameless self-promotion.  No, I won’t sugar coat it, I’m a consumer whore…but I’ve long since passed the point of uneducated integrity.  I’ve realized this much in my years in the professional world: there is no selling-out, there’s only selling up.

And don’t think this will, in any way, impact the quality of my product (yes, the food)–oh, no, part of any artform is to create for the sake of the art.  And I will continue to study, practice, and practice some more until the product I produce is of the highest quality, scout’s honor.  Just realize, I want to make some money doing it, too!

Okay, enough of me blathering on…buy my stuff.  Wear it.  And, when people ask, tell them Charlie sent ya!

Best to all,

JC

Let Me Make It Up To You…

…with Grilled Flank Steak in Green Mojo Marinade!

Sorry, sportsfans, for my disappearance from the world of food blogging.  What can I say?  Sometimes life gets in the way.  Especially for a working commercial composer turned culinary student.  ‘Nuf said.

So here it is, your recipe of the week:

Grilled Flank Steak in Green Mojo Marinade

Mise En Place

1 2-1/2 to 3 lbs. Flank Steak
1 Bunch Cilantro, washed, stemmed
2 Jalapeno Peppers, stemmed and seeded, with ribs removed
Juice of 1 Orange (small)
Juice of 2 Limes
Zest of 1 Lime
1/2 c. Vegetable or Canola Oil
1 tsp. Granulated Sugar
Salt, Black Pepper TT

Procedure

In a standard blender or food processor, combine cilantro, jalapenos, orange juice, lime juice, lime zest, and sugar.  Pulse until solids are roughly chopped into liquids.  Blend on high and slowly stream in oil, blending until all solids are finely dispersed (no large pieces) and mixture emulsifies; correct seasoning with salt, black pepper.  Place flank steak in a non-reactive vessel (glass works well) large enough to hold it without folding.  Pour emulsified marinade mixture over the top of steak; turn to evenly coat both sides of meat.  Cover with plastic wrap and marinate for 30 mins to an hour at room temperature, or 2 to 4 hours in refrigerator, turning occasionally–DO NOT allow meat to sit in marinade for any longer than 4 hours, as the high acid content will lend a mushy texture to the finished product.

Preheat grill to 375 to 400°F (Med-High to High heat setting), clean and season (oil) cooktop.  Remove marinated steak from marinade, pat relatively dry on both sides with paper towels.  Season both sides with salt, black pepper.  Place steak presentation side down at a 45° angle across cooking grate and grill 4 to 5 mins; turn approximately 180° ON SAME SIDE and cook for another 3 to 4 minutes–this will ensure you acheive those “perfect” cross-hatched grill marks.  Once steak is well seared on presentation side and grill marks are acheived, turn steak over and place again at a 45° angle across grate.  Cook 4 to 5 mins, turn (same side) 180°, cook final 3 to 4 mins.

Remove steak from grill and tent tightly with aluminum foil.  Allow meat to rest, tented, for 10 to 15 minutes to allow carry-over cooking to occur, and to allow juices to redistribute and settle.  Carve, across grain, 1/4″ slices on a bias.  Finished flank steak should be perfect medium-rare to medium and fork-tender (after carving).

This preparation of flank steak has endless possibilities; with such a strong marinade, a maximum amount of flavor can be imparted to the meat in a very short amount of time.  For those who are worried that the jalapenos will add too much heat, fear not; the heat does not carry over when the item is cooked, only the present flavor of the peppers, cilantro and citrus.  This preparation works perfectly over a salad of mesclun baby greens with a light vinaigrette, pairs wonderfully with mashed potatoes, and makes one hell of a sandwich!  In fact, get yourself a bolillo, make a little roasted garlic aioli, slice some tomatoes and sour pickles, and you’ve got yourself a killer torta…but that’s for another time.

So, I hope, with this offering, you’ll forgive me my absence.  I can’t promise you there won’t be more of them, but I’ll always be back with more delicious treats for you and yours to enjoy.

Best,
JC

Pancakes, Pancakes everywhere!

My father is visiting from Southern California this week, and I was happy to have both of my parents come to my house yesterday for brunch.  And, for brunch, there are a million-and-one possibilities for menu.  At first, I thought I might make Eggs Benedict (nothing says mmm-mmm-good like a little Hollandaise), but my parents decided they’d prefer pancakes.  And we all can make pancakes, right?  I mean, it seems so simple–everyone can make pancakes, right?

And while it is such a simple item, I’ve found the best pancakes are those that follow some very basic guidelines:

Store-bought pancake mix can be just as good as homemade

Although we culinary students learn to make everything from scratch, this is where a little shortcut doesn’t hurt.  By determining what type of pancakes you want to make (big, fluffy buttermilk pancakes; thin, tender silver dollars or dutch babies, etc) and choosing the correct mix, you’re saving yourself some serious time and effort–because all these mixes contain (generally) are an appropriate amount of premixed flour, leavener, salt and sometimes sugar (some that direct you to mix with water or water and oil only already have dehydrated dairy and egg products mixed in; yet another thing you might want to consider).  But, in the end, a great pancake is executed in methodology…the recipe (as we learn in culinary school) matters not.

Season and flavor your pancakes!

I can’t stress this point enough.  No matter how fluffy or tender you make them, if your pancakes are bland, they are boring.  Frankly, the biggest mistake I see people make with pancakes (as well as many baked items) is that they leave out the salt.  People, get acquainted with salt, make friends with it, and use it!  You won’t add a lot, and most of you know that salt only works as a compliment to the sugar in your recipe: yes, salt makes sweet taste sweeter!

Once you’ve added your desired amount of sugar/sweetener and balanced that with a pinch of salt, you’ll find you have many options in terms of flavor.  My personal favorite is adding a holiday-type spice to my pancakes: for a single, 4-serving batch (2-3 pancakes per person), this means about 1 1/2 Tbsp cinnamon, 1/2 tsp nutmeg (fresh-ground on a microplane), and 1/4 tsp ground clove.  No matter what type of flavoring/seasoning you choose, make sure you don’t overdo it (especially with spices like those mentioned above, as they’re VERY strong flavors), as you’re likely going to be serving condiments such as butter and some type of syrup, and all flavors should compliment (not compete with) one another.

Get used to cooking low and slow

99% of the time, I’m cooking over high heat–in the commercial kitchen, there are only two range settings: high heat, and the Flames of Hell.  When I’m making pancakes, I’m cooking over med-low heat.  Face it, people, there are no ways to rush your pancakes.  By cooking over too high a heat, all you’ll succeed in doing is burning the presentation side of your pancake before you’ve cooked it enough to flip it.  And, like any other saute/griddle item, we want a nice, golden brown pancake, not a blackened, burnt hockey puck (what I’ve come to refer to as “Cajun Style”).  So be patient and be gentle: we want our pancakes mouthwatering and tender, so show them some tenderness!

Have a holding/service plan

If you want to serve your pancakes to your guests at the same time, you have to think about this.  Most of us do not have large flat-top griddles in our home kitchens, and most of us will be using a saute pan to cook (hey, pan-cakes, right?).  Frankly, you can choose from several ways to hot-hold and serve your pancakes, but here’s what works for me:

Set/preheat your oven to 200°F, use a parchment-lined sheet pan, and slightly undercook the second side of your pancake over the stove before holding them in the oven.  This way, you will be able to hot-hold your pancakes without worrying they’ll stick to your sheet pan or dry out in the oven.  And you’ll be good for a little while with your pancakes in a 200°F oven; at least 10 mins.  So, if you’re using this method, you do have to adjust your cooking style, allowing for the oven factor–what I’ll do is undercook the first pancake more than the last to acheive an even cooking overall.

Or, if you’re adventurous and have a few dollars to spend and room to store another kitchen appliance, there are some really great electric flat-top griddles available…hey, this way you CAN make a grip of pancakes at one time.  Just make sure you’re used to handling several items cooking at once.

I could go on and on about pancakes, but hey, they’re just pancakes.  And, as with any other item you’re making, treat your pancakes with love, and they’ll love you back (and if the amount of weight I’m gaining is any indicator, my pancakes really love me!).

Best brunching, more soon!

JC

When all you have is leftovers…

…you make it work.

So, last night I get home from school at 10 PM (Purchasing & Product ID, specifically).  I’m starving, I’m really tired, and I have no food in the house…well, no, that’s not true.  I have a few items left over from previous meals.  So I go on a search through my fridge and find:

2 sauteed chicken breasts from a salad I made on Monday
about 1 1/2 Tbsp minced parsley
1/2 a shallot
2 button mushrooms from God-knows-when
about 1/2 the yeild of pasta from the Mussels and Prawns Provencal from the night before

Regardless of my lack of “fresh” ingredients, I do always have stock (chicken and beef), wine, butter, olive oil, salt, pepper, and a full stock of dried herbs and spices to choose from.

So, what did I make?

Let’s call it Chicken and Linguine in a Mushroom Buerre Blanc, because that’s essentially what it is…then again, I still see it as leftovers.  In any case, here’s what I did:

I wanted to have this done in about 5 to 10 mins, so everything went quickly.  First, my mise en place…had to mince the shallot and peel and slice the mushrooms.  I reheated the chicken in the microwave (I know, but remember, this was quick), and I added about 1 tsp olive oil to the pasta and nuked it for 30 seconds to loosen it from itself.  Meanwhile, I caramelized the mushrooms in about 1/2 Tbsp olive oil, added the minced shallot (about 1 Tbsp) and cooked for another minute.  I deglazed with some dry sherry (maybe 1/3 c), then added about 1/2 c chicken stock and let it reduce.  When I had about 2-3 oz of liquid left in my pan, I lowered the heat and began mounting in butter, about 1/4 lb.  In went the parsley at the last second (about 1 Tbsp), and then the pasta to finish reheating and to dress with the sauce.  Plated on a pasta/soup plate with the chicken and the rest of the parsley as garnish, and voila (I don’t know why I like that word so much).

So, the point here is this: leftovers are fun, and they don’t have to taste like leftovers!  Actually, I love leftovers for this reason…the challenge of making something new and interesting with limited ingredients.  So love your leftovers, too!  Food is good, food should be interesting, and cooking should always be fun (even with leftovers)!

I know it’s bad for me – Chicken Fried Steak (Recipe)

But it’s SOOOOO good!  Now you, too, can enjoy a heart attack on a plate:

Chicken Fried Steak with Sausage Gravy

Yeild: 2 servings

Mise en place:

2 Cube Steaks, approx 6 oz (by weight) each
1 c AP Flour
1 c Unseasoned Breadcumbs
2 Large Eggs
Vegetable or Canola Oil, on hand
Salt, Black Pepper to taste

For Gravy:
1 Tbsp Vegetable or Canola Oil
1 oz Pork Breakfast Sausage (broken up into small pieces, no casing)
1 Tbsp AP Flour
1 1/2 c Milk, scalded
Salt, Black Pepper to taste

Preparation:

Fill a large sautoir or rondeau with 1/2″ to 3/4″ oil, place over medium-high heat, and bring to 325-350°F.  Preheat oven to 400°F.

Set up a breading station using wide, flat bottom pans, in this order: flour, egg (beaten), bread crumbs.  Season steaks with salt and black pepper and proceed to bread (flour, then egg, then bread crumbs); only bread steaks immediately before frying (do not do ahead of time).  Be sure to shake off any excess flour and bread crumbs.

Gently ease breaded steaks into oil.  Make sure you have enough hot oil to submerge the entire steak, as this will keep the top breading from flaking off due to steam evaporation from meat.  Cook 4 to 5 mins, until breading crust is golden brown.  Remove steaks from oil, placing on paper towels to drain breifly, and salt immediately.  Place steaks on a sheet pan and finish in 400°F oven for another 5 mins (approx), turning once to keep crust color even (if necessary).  Remove from oven and allow to rest 5 mins before serving.

Place medium saute pan over med-high heat, add 1 Tbsp oil and sausage.  Cook sausage until golden brown and fat has rendered.  Add flour and cook to a blonde roux.  Slowly whisk in scalded milk, bring to a simmer and allow to cook for approx 5 mins; gravy should become relatively thick (nappe).  Correct seasoning with salt, black pepper.

Serve Chicken Fried Steak with 2 to 4 oz. gravy over top of steak.
–

Though you can serve this with whatever side you want, I’m a big fan of the breakfast version with hash brown potatoes (or homefries) and a couple of eggs…I’d say it’s especially good when you mingle the gravy, egg yolk and potatoes together, but that’s just me.

So enjoy, and don’t send me the bill from the hospital.  I’m just a poor culinary student, and you are preparing and eating this at your own risk!

JC

Oh, yes, and it was good! Mussels and Prawns Provencal (Recipe)

After a long day in the kitchen of Chef Richard Worthen, cooking New England Boiled Dinner, Boston Baked Beans and Mixed-Fruit Cobbler, I felt it necessary to bring my palate back to life…nothing against the cuisine of the NorthEastern US, but there are other flavor profiles besides bland and salty.

So, as I made my way through the ailes of the local Safeway, I said to myself, “Self, it’s time to do something new!”  And, voila!  Mussels and Prawns Provencal was born.  Served over a bed of linguine, it was quite the tasty treat for me and the Poodle…enjoy!

Mussels and Prawns Provencal

Yeild: 4 servings   Method: Steaming/Deep Poaching, a la minute sauce production

Mise en Place (aka Ingredients):

1 lbs Live Mussels, cleaned
1/2 lbs Medium Prawns (51-60 ct), deveined and shelled
1 lbs Linguine Pasta (fresh or dried), prepared
1/2 lbs Unsalted Butter, cubed and softened (room temp)
1/2 c White Wine
2 qts + 1/4 c Cold Water
2 Tbs Shallots, minced
1 1/2 Tbs Parsley, minced
2 oz Tomato, peeled and diced
1 Tbs Heavy Cream
Juice of 1/2 Lemon
1 Bay Leaf
2-4 Black Peppercorns
Salt, White Pepper to taste

Preparation:

In a medium sauce pot, add 2 qts water, salt (until briny), and bring to a rapid simmer over med-high heat.  Add prawns and poach approximately 5 minutes, until pink and opaque.  Remove from water, place in a bowl and cover with plastic wrap or foil to hold hot.  Discard poaching water.

In a large sautoir, add wine, remaining water, bay leaf, peppercorns, and bring to a slow simmer.  Add mussels, cover, and cook (steam) 3 to 4 minutes, until all shells have opened and flesh of mussels is opaque and slightly firm.  Remove mussels from pan, place in bowl and cover with plastic wrap or foil to hold hot.

Using a strainer and cheesecloth to remove all solids, strain cooking liquor from mussels into a clean medium saute pan.  Bring to a slow simmer, add lemon juice and shallots, reduce by 1/4 (approx 3-4 mins).  Mount butter (monter au buerre) into liquid, slowly incorporating it with a soft wire whisk until butter has fully emulsified into liquid and thickened to a loose sauce consistency.  Whisk in heavy cream to stabilize emulsion, add tomatoes, 1 Tbs parsley.  Correct seasoning with salt and white pepper (use white pepper sparingly).

For presentation, plate in a soup plate or low-sided pasta bowl.  Begin with a base of pasta, top with 5 to 6 pieces prawns, 6-8 mussels (in shell).  Ladle sauce over top of seafood and pasta (4 oz, approx), garnish with remaining parsley.

I’m sorry to say I didn’t take a picture of the dish before we ate tonight…I’ll post one next time I prepare this dish.  In any case, this proved to be a delicious, quick meal that packed one heck of a punch in the flavor category.  I prepared a side of Brussels Sprouts Anglaise, and served the entire meal with a loaf of crusty sourdough bread.  Mmmmmm.  Anyway, the entire meal-for-four should cost around $25 (just think, comparable meals in nice restaurants run $17 to $20 per plate…yikes!), and though this may seem more work than it’s worth, trust me when I tell you it’s a relatively quick and painless preparation.

Oh, and yes, I know shellfish aren’t kosher.  I never said I keep kosher.

Until next time…same Bat-time, same Bat-station…

JC

Say what??

I’ve kicked around the idea of starting a foodie blog for a while now, so lo-and-behold…

Anywho, I’ll be using this blog as a means to share recipes with family, friends, and the public-at-large, share thoughts about food and cooking methodologies, and who knows what else?  The point is simple: I cook, therefore I am.  Or I am, therefore I cook.  Or I have too much free time on my hands (yeah, right!)…something like that.

I will try to keep this current, though my duties as a culinary student may occasionally get in the way, so keep an eye out for new and interesting recipes, menu plans, and the like–I think there might be a few, but then again, my mother always tells me that I don’t think very well, so I shouldn’t do it.

That’s it for now…come back later for more!

~JC