It's that time of year.......... 
Alaskan Halibut is here!

Spring has sprung and thoughts in the Pacific Northwest turn to halibut

Chef Joe with
daughter Maggie

Fishing has begun in this lucrative resource and soon fish lovers from around the world will 

Alaskan Halibut

again indulge in a true seafood delicacy. 

In this article I'll give you some fun facts (or "Fin-facts" as we call them in the restaurant) about halibut. Finally, we'll finish up with a great recipe that's sure to be a hit at home. 

Two-man fishing boat

Commercial fishing for halibut began back in the late 19th century. Large steam vessels would make their way to the fishing grounds, off load small, two man boats and fishing was laboriously done by hand.  A lot has changed since then due to the competitiveness of the fisherman. 

Today, small more agile boats are used, often carrying a crew of 4-5 anglers. These boats set out "strings" or long cables of line containing hundreds of baited hooks. The strings are allowed to "soak" or sit in the water for anywhere from 2 to 20 hours before they are hydraulically retrieved. Each strings catch can be worth tens of thousands of dollars.

Small Fishing Boat

In the late 1990's, this valuable resource  became well managed.  Today, halibut season is not dictated by a calendar, it is defined by the total pounds caught.

Two Halibut Fishermen

Each fishing permit is allotted a specific number of pounds and when those pounds have been caught, your season is over. In 2013, the total quota for the entire season is 23,000 million pounds. Sounds like a lot but its much less than allowed in years past.

Halibut are know as flatfish and similar in nature to flounder. The are the largest of the flatfish and thought to be at the top of their food chain with only sea lions and orcas as their predators. They grow to an average size of 25-30 pounds with the largest fish on record tipping the scales at a whopping 763 ponds.

They are born with one eye on each side of its head. Then at six months, the begin to change. The top side of the fish darkens in color and the bottom side becomes snowy white. This is excellent camouflage for the fish. In addition, both eyes are now located on the top side of the fish and it begins to swim sideways through the water.

The meat of Alaskan Halibut is snow white in color. If your local fish counter is selling you halibut that has a slight yellow tinge, chances are it is from the North Atlantic

Halibut White Meat

and not of the same quality at Alaskan. The taste is sweet and clean and the texture is firm.  It is ideal for sautéing, baking, broiling and grilling.  About the only thing it's not good for is smoking because of it's low fat content.

Here's a recipe I really enjoy with halibut. The subtle saltiness of the glaze pairs well with the natural sweetness of the fish. The title "Lacquered" refers to the sheen of the fish after the glaze has been applied

Enjoy the recipe and celebrate the season. Alaskan Halibut is here!

Ciao,

Chef Joe

Lacquered Alaskan

Yields 4 servings

4 portions Alaskan Halibut, 6-7 oz. each,skinless

Pinch kosher salt and fresh ground pepper

1 Tbl.  Extra virgin olive oil

1/2 cup Soy Ginger Glaze (recipe follows)

4 Tbl.  Wasabi Cream (recipe follows)

Steamed White Rice

Fresh Vegetables of your choice (I prefer steamed broccoli rabe or sautéed spinach)

1) Start your charcoal grill and bring to medium heat. Clean and oil the grill grates well.

2) Lightly rub the halibut portions with olive oil and season with salt & pepper. Place the fillets on the grill with the smooth side up and cook for 1-2 minutes. Using a spatula, pick up each fillet, turn 45 degrees and return to the grill. Cook for 1 minute.

3) Turn each fillet over and liberally baste with soy ginger glaze. Close the lid of the grill and cook for 2 minutes. Repeat the basting process, close the lid and cook again for 2 minutes. The fish should be firm to the touch.

4) Place a small mound of rice in the center of each dinner plate. Arrange the vegetables around the rice.

5) Place one fillet of halibut on each portion of rice. Garnish the plate by drizzling soy glaze and wasabi cream around the fish.

Soy Ginger Glaze

1 cup Light Soy Sauce

2 Tbl. Light Brown Sugar

1 Tbl. Fresh Ginger Root, minced

2 tsp. Cornstarch

1 Tbl. Water

Combine the soy sauce, sugar and ginger in a small sauce pan. Bring to a simmer over medium high heat. While the soy mixture is heating, mix the cornstarch and water in a small cup. Stir until the cornstarch is completely dissolved. When the soy mixture has simmered, stir in the cornstarch and cook, while stirring, until the mixture thickens. Remove from the heat, strain and reserve the liquid.

Wasabi Cream

1/4 cup Dry Wasabi Powder

1/4 cup Cold Water

3 Tbl. Sour Cream

1 Tbl. Heavy Cream

1 Tbl. Mayonnaise

In a small bowl, blend the wasabi powder and water with a wire whip until smooth. Add the remaining ingredients and blend until all are incorporated.

  

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Exploring Exotic Grains

Chef Joe and his
daughter Maggie 

As many of you have noticed, our lifestyles are changing and taking on a more healthy approach. That being said, Chefs and Culinarians are trying to find new healthy menu options for our guests. One option gaining momentum is the use of exotic grains. In this article we will look at some of the grains and finish with a delicious, health and nutritious salad. 

      
     

Farro

Farro

Farro is the whole grain from a particular wheat species. It can be traced back hundred of years to many parts of the world including the mountainous regions of Tuscany and Abruzzo.

   
    

 Couscous

Couscous

There is a long standing debate as to whether couscous is a grain or a pasta.  We'll save that argument for another post. It is mainly found in Middle Eastern countries and comes in several sizes. Israeli couscous is the largest in the couscous family.

Wheat berries

Wheat Berries

These are the entire grain of wheat with the husk removed. It is the primary ingredient in the Eastern Europe Christmas porridge kutya. It can be cooked an eaten as a side dish or tossed with salads.

  Amaranth

Amaranth

Amaranth is not actually a grain but is lumped into this category. It is actually the seed of the amaranth plant. It can be cooked like a porridge but I prefer this. Place the amaranth in a sauté pan with a little clarified butter over medium heat. While stirring, the seeds will begin to pop like popcorn. It can then be sprinkled over salad for a nutty flavor and an interesting crunchy texture.

Quinoa

Quinoa

Originating in the Andean region of Ecuador, Bolivia, Columbia and Peru, quinoa is one of the hippest grains currently being used. When cooked like rice, it can be used in a variety of ways.

Quinoa is considered a super food, of which there's only a handful. It contains all 5 essential amino acids that we need for survival. In short, if you were stranded on a dessert island and all you had was a bag of quinoa, you would survive!

  

Quinoa comes in a variety of colors and favors. Below is a recipe for a delicious Red Quinoa Salad that will sure to be a crowd pleaser at your dinner table.  What's more, it's good for you.

Enjoy the salad and healthy eating!

Ciao,

Chef Joe

Below is a video, presented by Chef Joe as he discusses the exotic grains mentioned in this postings. At the conclusion of the video control will be returned to this position. Click on the arrow to start the video.

 

Red Quinoa Salad with Roasted Garlic Vinaigrette

Quinoa Salad

1lb.  Red Quinoa

1 qt. Vegetable Broth

1 Tbl. Extra Virgin Olive Oil

1 Tbl. Minced Garlic 

1 pint Red Grape Tomatoes, Halved lengthwise

1/4 cup Green Onions, sliced 1/8" on the bias

1/4 cup Chopped Cilantro

1/2 cup Chopped Mint

1/2 cup Chopped Italian Parsley

1 Tbl. Lemon Zest

1 cup Roasted Garlic Vinaigrette 

• Place the quinoa in a fine mesh strainer and run under cold water until the water runs clear. Drain well.
• Combine the vegetable broth, olive oil and minced garlic in a small stock pot. Bring the mixture to a boil over high heat.  
• Add the drained quinoa and stir well. Return to a boil and cook the grain, stirring occasionally, until it is tender (approx. 20-25 minutes). Drain the excess liquid from the quinoa and transfer to a sheet tray to cool.
• Once cooled, place the cooked quinoa in a mixing bowl. Add the chopped herbs, lemon zest and the vinaigrette and fold together. 
• Next, add the grape tomatoes and gently fold to incorporate. 
• Serve as a side dish with grilled chicken or scallops.

Roasted Garlic Vinaigrette

1/2 cup Roasted Garlic Cloves

1/4 cup Apple Cider Vinegar

1 Tbl. Fresh Squeezed Lemon Juice

1 Tbl. Ground Cumin

2 tsp. Smoked Paprika

2 tsp. Ground Coriander

1 tsp. Kosher Salt

A few turns of Fresh Ground Black Pepper

3/4 cup Extra Virgin Olive Oil

Condiment all ingredients except for the olive oil in the carafe of a blender. Blend on high speed to form a paste. With the blender running, slowly add the olive oil. Transfer to a small bowl and reserve for later use.

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The King is here! King Cake that is.....

King Cake

 Now that the holidays have past and Mardi Gras is just   around    the corner, thoughts here in New Orleans turn to King cake. In t this article we will take a brief look at the history and tradition of King cake and I'll give you a neat trick for preparing the cake in under 20 minutes!


King cakes date back to the 1660's. They are found in Latin, Spanish, and French origins but all have the same meaning. It's a celebration of the Epiphany and named after the three wise men that visited the baby Jesus on the eve of his birth.

King cakes are traditionally a cinnamon sweet dough cake,

Baby Figurines

baked in a circle and glazed with colored sugar crystals.

Before baking, a small plastic baby figurine is hidden inside the cake.  The tradition is the person who is served the slice of cake with the baby is to have good fortune for the rest of the year. One other thing, they are also responsible for supplying the King cake for next years party.

Cake Ingredients 

Now, here's a neat trick for easily preparing a King cake. You won't even need a mixing bowl!

1)     Open the roll of Cinnamon buns and separate them. Gently, un-roll each individual bun producing a long strand of cinnamon dough.

2)     Using three strands of dough, braid them their entire length. Repeat until all strands have been braided. Now, hide the baby in one of the strands.

3)     On a parchment lined sheet tray, place the braids in a circular pattern and pinch the ends of the braids together to produce one continuous circle.

4)     Bake in a preheated 350 degree until golden and when tapped, produces a hollow sound, generally around 16-18 minutes.

5)     Remove from the oven and allow to cool slightly. Glaze with icing and decorate with the colored sugar crystal.  Now that was easy!

King Cake

Enjoy the Mardi Gras season and have a slice of King cake for me!

Ciao,

Chef Joe

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Ever Wonder How Tabasco Sauce is Made?

Chef Joe with
daughter Maggie

Well, I did. So I decided to take a field trip to Avery Island. That's the home of the McIlhenny plantation and the Tabasco factory. This is a must do for foodies that have a passion for spicy foods and new ingredients  The tour is fun and educational, the island is beautiful but the real fun comes when you get back to your kitchen with some of your new found souvenirs.  More on that later.

Edmund McIlhenny was the master mind behind Tabasco.  In the 1860's, he received some seeds of the beloved capscium pepper from an associate from Mexico or Central America. He planted the seeds and when they were the perfect ripeness, he picked them and began experimenting with a pepper sauce recipe. 



Believe it or not, people of that era complained that the gulf coast cuisine was very bland. He gave the sauce to friends and family and everyone raved. McIlhenny quit his job as a New Orleans banker and started a new business.  The rest is hisory...

The Process Behind the Treasure!

Introducing the capsicum pepper. The pepper was officially renamed by the U.S. Government in 1917 as the Tabasco pepper. 

Capsicum Pepper

 When they are at the peak of ripeness, the peppers are hand picked and are immediately ground with a small amount of salt. Next, the "mashed" peppers are placed in oak barrels and sealed.  The lids of the barrels are then drilled with several holes. Afterwards, salt is packed on the lids. The holes allow gasses to escape during the fermentation process while the salt prevents air from seeping into the peppers.

Aging Tabasco Mash

Remember the song "Time in a bottle"? Nothing could be more true of Tabasco pepper sauce.  The mashed pepper are aged in these barrels for over three years! When they are removed the peppers are mixed with vinegar, Avery Island sea salt and a few other secret ingredients. That mixture goes into large vats and is stirred constantly for 30 days.

Assembly Line

Think about this. In his first year of business, McIllhenney made 658 bottles of Tabasco pepper sauce. Today, the company produces over 700,000 bottles a day. 

Vinegar Truck

That being said, I asked how much vinegar do the buy. The tour guide pointed over her shoulder and said, "Here one of today's deliveries now!" That's a lot of vinegar!!

The Country Store

The Tasting Counter

After the tour I visited the Tabasco Country Store. Here you can by everything Tabasco. They have clothing, glassware, Christmas ornaments, books, nicknacks and most exciting to me... a wealth of different foods. There is a full line of different pepper sauces, BBQ sauce, pepper jellies, chips and so on. 



What's more, there is a tasting counter where the let you try experimental items. I tried Tabasco Coke and it was great. Sweet and spicy make perfect culinary sense.  I also tried the Tabasco ice cream.  That was very good as well.

Tabasco Mash

Now for the best part. In the back of the store, there is a large reach-in refrigerator. Inside were bags and bags of my new found treasure! When the vat of mashed peppers and vinegar is strained, the juice is bottled and the solids are bagged and put into this refrigerator. I love this ingredient!! I've been playing around with different recipes using Tabasco "mash" as a flavoring agent.  It makes a great addition to sauces and marinades. I gave some to Gary, a friend of mine and he came up with an interesting idea.  He has become quite the expert at beef jerky. His first batch of Tabasco mash jerky could have melted the plastic bag he put it in.  Moral of the story...a little mash goes a long way.  The second batch of Tabasco jerky was a home run!!

One of my favorite uses is in marinades. Below is a recipe for Avery Island Marinade. I've used this on everything from shrimp to chicken to redfish and all are superb. After marinating,  just throw the item and the grill and cook as you normally would.  The result is a wonderful flavor of peppers, vinegar and salt. Try it! You can't go wrong.

Avery Island Marinade

Extra Virgin Olive Oil - 1/2 cup

Garlic, minced - 1 tsp.

Red Wine Vinegar - 2 tsp.

Kosher Salt - 1 tsp.

Tabasco Mash - 1 Tbl.

Combine all ingredients in a large bowl and mix well.  Great for marinating chicken, shrimp and fish.

Avery Island Shrimp, Andouille & Pepper Jack Mashed Potatoes, Smoked Tomato Gravy

 Ciao,

Chef Joe

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The History of Barbecued Shrimp

    Introducing Pascal Manale's

My Daughter Maggie

In the early 1900's, a young Italian man and his family decided to emigrate to the United States.  Their final destination, New Orleans. In 1913, he opened his namesake restaurant, Pascal Manale's. This restaurant is an icon in the hospitality field of the city.  What's more, it's credited for creating New Orleans Barbecued Shrimp. To this day, this dish remains a mainstream delicacy found on menus throughout the city.

Now, this is not what you would typically think when the word "Barbecued" appears in the title.  It is far from grilled shrimp basted with a zesty tomato sauce. Instead, it's a wonderful concoction of broiled shrimp in a very flavorful butter sauce. Intrigued with the history, I decided to go exploring to experience the roots of the dish first hand.     

Pascals Manale's 

Driving to the restaurant was a bit of an experience. Manale's is located in what is known as "Uptown", New Orleans. At first, I was certain that I either had the wrong address or at the very least, I was lost.  You see, Uptown is a residential neighborhood. Seeing large city homes one after another on this thoroughfare lined with large oak trees, this is the last place I expected to find a fabulous restaurant.  Then low and behold, it was in front of me.  It appears that back in the time of its inception, many entrepreneurs used part of their home for their business.  And that's just what this looked like, someone's home.

Getting into the restaurant was harder than I thought. Not that it was overly crowded; there was no front door!  The entrance is actually a side door and when you cross the threshold, you find yourself standing in the middle of a large barroom. Along one wall was a long antique bar.  The personable and very professional bartender served me a local beer and as I turned to survey the room, my eyes lit up. On the opposite side of the room was a very inviting marble raw bar.  I was in the mood for some great Gulf oysters.  I inquired with the bartender about the oysters. He said "Just tell me what you want, I'll ring it up, you get a token, then go make yourself at home". It was just that simple but beware, it's cash only when your in the bar.

Uptown T

As I approached the raw bar, I could tell the shucker was a real pro. I slide my token across the marble bar and the attendant introduces himself as Thomas, but he said "everyone calls me Uptown T".  It was a casual and friendly environment with lots of camaraderie.  More importantly, "T" was very good at his trade. 

The Oyster Bar

He shucked oyster after oyster with proficiency. They were plump, salty and just what I was in the mood for.  One curious thing though; when standing at the raw bar, there are no plates.  As "T" shucks, he just sets them right on the bar in front of you.  But that didn't deter me in the least! After I whet my appetite, it was off to the dining room to see the star of the show.

The dining room was large and well lighted. The tables were cover in white linen and the servers were in formal attire.  After surveying the menu for a moment, I decided on the Insalata Manale and the signature BBQ Shrimp.

The Salad

The house salad was a generous portion of crisp baby greens tossed in a traditional Italian vinaigrette (made with exceptional olive oil, red wine vinegar and herbs). The dressed greens were garnished with slices of ripe Roma tomatoes, olives, diced provolone cheese and pepperoncinis. All was lightly dusted with freshly grated Parmesan cheese. A delicious salad but in my humble opinion, a bit steep at $9.50.

  

After finishing my salad, one of the back waiters quickly removed my plate without me hardly noticing. Next my server arrived wearing a big smile and holding a large white bib.  As she stood behind me, securing it around my neck, she stated it was "required equipment". Only later would I know what she meant. 

And now, the moment for which I was waiting.  The server quickly returned with a large white bowl teeming with colossal head on shrimp, swimming in a rich butter sauce.  In addition, she delivered a loaf of freshly baked crusty bread, another piece of "required equipment" for the meal.

My guess is that the shrimp were 8 count, meaning there are approximately 8 shrimp per pound. I counted 14 shrimp in my order and they were perfectly cooked. The butter sauce was very interesting.  Very flavorful but not "burn the house down" spicy. There were favors and aromas of lemon, pepper (both cayenne and black), garlic, herbs and Worcestershire sauce.  The butter was not a creamy sauce but rather a separated butter with most of the flavorful ingredients sinking to the bottom of the bowl: cue the crusty bread.  I was now starting to figure out the "required equipment".  I eagerly peeled the shrimp, swirling them in the butter to pick up all the flavors before eating them. As I worked through the shrimp, I occasionally stopped to break bread for dunking. After I finished, my plate was removed and I now understand the reason for the other piece of "required equipment". There was butter dripping down my front and my place setting was something you might find after a 4 year old ate.  Butter drips and bread crumbs everywhere!

This was a real treat and the entire experience was wonderful.

Now, all that being said, I'll let you in on a little secret. We prepare Barbecued Shrimp at Landry's Seafood.  Although different in a couple of aspects, I'll put our dish up against Pascal's anytime. Here are the differences.

First, our version is an appetizer. If you want to try something new, you don't have to bet your whole meal on whether it's your cup of tea or not.  Secondly, our shrimp is peeled.  No need for a bib and a little more user friendly.  Lastly, our butter sauce is a creamy homogenized sauce so all the flavors and ingredients are suspended through out the dish. Not sure if Pascal Manale's will share their recipe with you but I'm happy to share ours. Give it a try. I'm sure you'll become addicted.

Pascal Manale's BBQ Shrimp

Landry's Seafood BBQ Shrimp

   

New Orleans BBQ Shrimp 

Serves 2

10 each   Large Shrimp (16-20 count), peeled, deveined, tail on

2 pieces French Bread, 6" in length

4Tbl. Garlic Butter

1 oz. (v) Clarified Butter

1 1/2 tsp.  Minced Garlic

2 Tbl. Green Onion, cut 1/4"

1 oz. (v) Worchestershire Sauce

1 oz. (v) Heavy Cream

3/4 cup New Orleans BBQ Butter

chopped parsley for garnish

1.  Using a serrated knife, cut a shallow pocket in the French bread approx. 5" long. Spread 2 Tbl. of garlic butter in the dug out section of each piece of French bread. Place the bread on a baking tray and bake in a pre-heat 375 degree oven until toasted and golden, approx. 5 minutes

2.  In a large sauté pan, heat the clarified butter over medium high heat. Add the shrimp and sauté for 1 minute, turning the shrimp frequently.  Add the garlic and green onions and sauté for an additional minute, stirring well.

3. Deglaze the pan with worchestershire sauce and heavy cream.  Bring to a boil and reduce the liquid by half.

4. Turn the heat to low and add the BBQ butter. Using a spoon, swirl the butter into the pan liquid as it melts forming a creamy butter sauce. Allow the shrimp to poach in the butter sauce until firm to the touch and cooked through, approx. 2-3 minutes

To plate:

Place one toasted bread "boat" in the center of each plate.  Using tongs, evenly divide the shrimp between the two loaves of bread, arranging the shrimp in the cavity. Pour the pan butter sauce evenly over and around the shrimp on each plate. Sprinkle chopped parsley over the shrimp.

New Orleans BBQ Butter

1 lb. Unsalted Butter

1 Tbl. Crystal Hot Sauce (or substitute Tabasco Sauce)

2 Tbl. Cajun Seasoning (such as McCormick's or Tony Chachere's) 

1 Tbl. Lemon Pepper Seasoning

1 tsp. Dried Rosemary

juice from half of a lemon

Cut the butter into 1" cubes. Place in a mixing bowl and allow to soften at room temperature. Add the remaining ingredients and mix until all ingredients are thoroughly incorporated. Transfer to a suitable storage container, cover and refrigerate until needed.

 Ciao,

Chef Joe

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Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab