Sports and Porn

Asparagus Risotto

When hungry meets an episode of Chopped…

3 C Oatmeal

3 C Water

1/2 Onion, Medium Diced

3 Roasted Fresnos, Julienned

Asparagus Stems, peeled and cut small

1 C Chicken Stock

Salt, Pepper and Herbs (Sage, Thyme, Rosemary, Parsley) to Taste

Asparagus Tips

1. Green Vegetable Cookery - Add salt to boiling water until it tastes like the sea.  Add the small cut asparagus, let boil until tender.  Remove from heat, set aside and repeat the process with the asparagus tips.

2. Risotto - Sweat onions with oil, then add oatmeal.  Combine the two together until blended, like a pilaf.  Add water and stir vigorously under medium heat.  Once water volume disappears, add more and cook until soft.  Finish seasoning with butter, chicken stock, sage, fresno chiles, and salt and pepper.

3. Serve and Garnish.

Project 365, Day 270

Panko Crusted Snapper, Red Pepper Relish, Mustard Scallion Sauce

I wish I was lying when I say these ingredients were in the staff cart…

So, work was work today.  We were fairly busy and all that.  Everyone can obviously tell that the season’s winding down.  

Recipe:

Snapper:  Panko Bread Crumbs, Egg and Flour - Standard breading procedure.  (Flour, Egg, Panko - in that order)

Relish: Bell pepper tops, small dice.  Onion, small dice.  Cilantro, mince, lime, salt and pepper.  Add all ingredients together and mix.

Mustard Sauce - Mustard, Olive Oil, Scallions, Salt, White Pepper.

As usual… would you pay to eat it?  What do you think?

Project 365, Day 269

Grilled Roast Beef, Carrot Ginger Sauce, Celery Herb Salad, Caramelized Onions

As I’ve done in the past, I’ve used items from the Staff Meal Cart and Albert’s soups which… can be used as a sauce due to its “flow” and flavor.  

Recipe:

Grilled Steak (I would use skirt in this one, but I honestly can’t figure out what cut Aziz used).  Salt and Pepper. 

Celery Herb Salad -

Celery Leaves (pick them off the tops of celeries), cilantro and scallions.  Toss with Mustard Scallion Vinaigrette (which… I have to dig up, and slightly modify.)

Carrot Ginger Soup -

95 percent carrot, 5 percent ginger.  Onions, diced.  Stock.  Sweat all carrot, ginger and onions.  Barely cover with stock.  Puree until smooth.  Look for medium napper - nappe in French, it means to cover. So if it covers your spoon nicely, then you got it.  If that doesn’t work for you, look for an “elegant” flow.  It doesn’t drip like water or it doesn’t feel like gloopy diner gravy.  

As usual, what do you think? Would you pay to eat it?