St Patrick's Day Lunch

Here's the corned beef brisket and the salmon w/ lemon cream. Sides available today are braised cabbage, boiled new potatoes, sauteed kale, and wild rice pilaf.

Braised Cabbage

Braising cabbage is easy, place cabbage wedges in a roasting pan, cover 3/4 of the way with your preferred cooking liquid (we use a combination of water, vinegar, and pickling spice), cover the pan with foil and cook in a 350 degree oven until the cabbage is tender, usually around an hour.

Garlic Pepper Crusted Strip Loin

With strip loin (New York Strip) we just rub it with fresh garlic, kosher salt, and fresh cracked peppercorns. We then sear it in a hot pan to get a nice crust. Then cook the strip loin in an oven at 375 degrees until you get an internal temperature of 125 degrees. Remove the strip loin from the oven and let it rest for about 15 minutes before slicing.

Espresso Chocolate Fudge Brownie

Espresso Chocolate Fudge Brownies available. These brownies are super moist with a nice flavor boost from fresh ground starbucks coffee.

Peach Ancho Maple Glaze

This is a glaze that we like to serve up with roasted pork. It's a very simple recipe and can easily be done at home.

Maple Peach Glaze makes about 3 cups

2 cup frozen peaches

1/4 cup pure maple syrup

2 each ancho chiles

¼ cup freshly squeezed orange juice

Cilantro chopped

Kosher salt to taste

Dry toast the ancho chiles in a pan. Cook peaches w/ orange juice, maple syrup and toasted chiles. Place the peaches, ancho chile, orange juice, and maple syrup in a blender. Blend well. Return the mixture back to the pan and bring to a boil, allow to simmer for 15 minutes. Turn off the heat and stir in the cilantro, season to taste with salt.

Tri Tip w/ Chipotle Honey

For the tri tip, we do a dry rub consisting of granulated garlic, kosher salt, black pepper, cayenne pepper, and paprika. We then sear the tri tips off in a hot pan with oil to get a noce crust. Then finish them in the oven at 375 degrees until they reach an intenal temp of about 125, then pull them out and let them rest for about ten minutes.



Pork Shoulder

Getting the pork shoulder ready for tomorrow's peach maple glazed pork roast.

Baked Mahi Mahi w/ Tomato Olive Salsa

Lunch today is a baked Mahi Mahi filet topped with a tomato kalamata olive salsa, served over steamed kale and a wild brown rice pilaf.
The tomato olive relish is so easy to make, and would go over most fish or chicken. You could also use it at the table to top bread with. Just chop some fresh tomatoes, kalamata olives, fresh garlic, fresh basil leaves, mix well, add crumbled feta cheese, red wine vinegar, and extra virgin olive oil. Season to taste with kosher or sea salt.

Adobo Pork Roast on Braised Collard Greens

We did some adobo pork today using a slow cooked pork shoulder cut. We use a mix of ancho chiles and guajillo chiles for our adobo. Some braised collard greens were also put out today. Chipotle chicken tortilla soup was also available.

Thai Chicken Curry

This is a very quick Thai Curry Chicken recipe. Use a good Thai curry paste that you can find in most markets. For this recipe, make sure to get the Thai kind and no the Indian type. For the curry, we just use fresh ginger, fresh garlic, onion, carrots, red bell peppers, potatoes, chicken thigh, curry paste, lemon grass, coconut milk, sugar, lime, and Thai basil.
For a great vegetarian version check out this recipe for vegetarian Thai curry at VeggieProject.