Wednesday, March 30, 2011

Perfect Puree of Napa Valley - Papaya Puree / Ginger Puree

Culinary Traditions Papaya Puree

This bright orange, full-bodied fruit is common to tropical regions around the world. Its perfumy aroma is well balanced by the musky flavor that defines papaya. Our Papaya puree captures the essence of this fine fruit and can be used in savorydessert and beverage applications.
Coconut Panna Cotta with
Mango-Papaya Sauce
Yield: 20 oz. 

For the mango-papaya sauce:
  • 3 oz. Perfect Purée Mango puree, thawed
  • 3 oz. Perfect Purée Papaya puree, thawed
  • 2 oz. simple syrup
  1. Combine all ingredients and transfer to a squeeze bottle or covered storage container.
  2. Refrigerate until use.
For the panna cotta:
  • 2 tsp. powdered gelatin
  • 2 oz. cold water
  • 10 oz. Perfect Purée Coconut puree, thawed
  • 8 oz. heavy cream
  • 4 drops vanilla extract
  • mint sprig to garnish
  1. Sprinkle gelatin over cold water and set aside.
  2. Simmer Coconut puree, cream and vanilla for 2 minutes. Whisk in dissolved gelatin.
  3. Pour into molds and refrigerate overnight.
  4. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate. Surround the panna cotta with mango-papaya sauce and garnish with mint.
Culinary Traditions Ginger Puree
Our Ginger puree is made from young rhizomes that are naturally sweet, not fibrous or bitter. Finely minced and mixed with cane sugar, this ingredient is ideal in desserts,pastry, spicy savory dishes that benefit from a sweetened ginger, and cocktails that showcase fresh ginger at its finest.
Moscow Mule
Ryan Magarian
  • 1 large barspoon Perfect Purée Ginger puree, thawed
  • ¼ oz. Perfect Purée Meyer Lemon Concentrate, thawed
  • ½ oz. simple syrup
  • 1 ½ oz. vodka
In a pint glass, add Ginger, Meyer Lemon, simple syrup and swizzle with barspoon to emulsify. Add vodka and fill glass with ice. Shake vigorously for 6 seconds, and strain over fresh ice into a large glass. Top with soda and stir. Garnish with wide lime peel.

Visit for more great recipes!

Tuesday, March 29, 2011

Who You Callin' A Jerk? Jamaican Jerk Turkey Burgers & Mango Slaw

Who you callin’ a Jerk?
Jerk seasoning is one of those slept on things that numerous people are scared of because they think it must be insanely hot or spicy. Truth be told the flavors that combined to make Jerk Seasoning are commonly found spices that most of have in our pantries, we just never thought to combined them in this fashion.

Allspice (or Pimento as its called in Jamaica,) Scotch Bonnet Peppers, Cloves, Cinnamon, Scallions, Nutmeg, Thyme, Garlic, Salt and Pepper weave together to create a sensation that both your nostrils, mouth and stomach will not soon forget. Truly aromatic and pleasing in its smell this flavor lends itself well to pork, chicken, shrimp, beef, turkey, shellfish, fish and most amazingly Tofu.

Using the Jerk Seasoning in this case with the ground turkey creates a deep set of earthy flavors that go well with a side or macaroni salad or a plate of fresh sliced fruits drizzled in a little honey or Chile & Lime Salt.

Enjoy this recipe with a cold Red Stripe Beer, Rum & Coke or Sweet Tea.
(To Read The Entire Recipe, Click Read More)

Monday, March 28, 2011

Cochon 555 at The Ritz-Carlton, Denver

Celebrating its third season as a friendly competition for a cause -- touting pork with a purpose -- Cochon 555 will convene in the Mile-High City on Sunday, April 3, 2011 at The Ritz-Carlton, Denver. The one-of-a-kind traveling culinary competition and tasting event was conceived by Brady Lowe to promote sustainable farming of heritage breed pigs. Each stop along the 10-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. 

Top chefs from around the state, all nationally recognized as Colorado’s best, will join forces to showcase their take on a pork dish produced from a 175 pound heritage breed hog, each carefully paired with a different wine from selected wineries. Chefs lending a hand for the spirited competition are: Alex Seidel – Fruition, Frank Bonnano – Mizuna/Bones/Luca de Italia, Jennifer Jasinski –Rioja/Euclid Hall, Kelly Liken – Kelly Liken, Vail, and Lachlan Mackinnon – Frasca Food & Wine, Boulder.

The Ritz-Carlton, Denver’s very own executive chef Justin Fields will be on the panel as one of 20 judges to crown the ‘King or Queen of Porc’. Winners are selected based on presentation, utilization and overall best flavor.

Attendees will savor samplings of the chefs prepared dishes and can even take in a live face-off featuring two butchers as they show-off their skills and speed. Epicurean audiences, comprised mainly of pork lovers around the country, have enjoyed this spectacle of a ‘porkfest’, as The New York Times raved it’s a “MUST DO culinary experience.” The winner from each 10-city tour will go to go the finale event, Grand Cochon, at the FOOD & WINE Classic in Aspen, June 19, 2011. 

To purchase tickets, visit Cochon 555’s goal is to help family farms sustain and expand their businesses and to encourage breed diversity and is the only heritage breed pig culinary competition in the country. 
For more information on The Ritz-Carlton, Denver, please call 303.312.3800 or visit us at The Ritz-Carlton, Denver
For more on this event and tips and pointers on how to produce good pork based meals, read the following interview from Chef Justin Fields after the jump.

Wednesday, March 23, 2011

Snoop Dogg says "Keep Ya Head Up Japan"

For more info on the shirt check out: ZUMIEZ

Umami Monkey

Cheddar-apple pie

Umami Monkey

A sneakily savory new dessert
To name your restaurant after a given taste is to stake a serious claim.

At his ever-growing Umami Burger empire, Adam Fleischman has stayed true to his signature flavor--from the eponymous burger to Umami's other meat-and-bun creations.

But where does umami, defined by its singular savoriness, fit into a dessert menu?

Local baking outfit Cake Monkey has the answer. Since the beginning of the month, all Umami locations have been serving the bakery's take on the ideal follow-up to the all-American burger: apple pie (pictured; $6).

Known for its playful takes on Pop Tarts, Sno Balls and other such confections, Cake Monkey's sweets often sound like what mom might have made if she carried a dispensary card; this pie follows suit.

The dough is made by cutting butter into flour, then mixing in umami-rich shards of Cabot Creamery cheddar cheese. This leaves the crust tasting something like a Cheez-It--and we mean that in the best of ways.

Pink Lady and Granny Smith apples are deeply caramelized before being baked into the crust, recalling a tarte Tatin. Apple cider jelly, brown butter and vanilla bean are the finishing touches to the predominantly tart filling.

Let's hope umami continues to encroach on sugar's reign over dessert.

Umami Burger, multiple locations;
(Source: Tasting Table Los Angeles)

Friday, March 18, 2011

Recipe Of The Day: Brown Butter, Golden Raisin & Pecan Oatmeal Cookies

 Something can be said about Oatmeal Cookies (just don't let it be anything negative ok!) Today is National Oatmeal Cookie Day, and with all the drama and BS going on in the World, I felt that instead of putting up a cookie recipe that promote health and life, I would put something fattening, filling and full of FLAVOR. 
These Brown Butter / Pecan & Golden Raisin Oatmeal Cookies are one of the easiest and best tasting cookie recipes we have put to use around The Supreme Plate test kitchen.
The brown butter adds another depth of nutty flavor to the cookie that just screams, dip me in milk and eat a plate full (ok maybe thats just my inner fat kid giving me signals to eat a few.)
So remember celebrate National Oatmeal Cookie Day and Enjoy these bad boys.
(click read more to read the entire recipe)

Thursday, March 17, 2011

Raya, Seasonal Gastronomy At It's Finest

     When dealing with a restaurant that is located in a hotel synonymous with consistently delivering excellence, it is hard to begin to imagine what to expect when you find out they recently changed their menu to allow a new wave of seasonal cuisine to overtake their guests.

Raya, which is located inside of The Ritz-Carlton, Laguna Niguel has been making more waves in the culinary world over the last year than the astounding milieu their diners get to see each and every day. The minds behind the menu of Raya are constantly putting together dishes that simply cannot be categorized. 

For those of you unfamiliar with Raya, please check out our previous feature on the restaurant which gives an overview of the location, ideas behind the menu, Chefs and staff who help entice us to put fork to plate here: Raya, Delivering Tranquility One Plate At A Time.
The only difference this evening was that instead of finding the kitchen being helmed by Chef Howe, I found my stomach being tended to by none other than Chef Marissa Gerlach (who also gave me a quick tour of the kitchen upon being stuffed like a holiday turkey from the insanely tasteful creations we ate this evening.)

Raya has revamped the menu to allow for guests to order a few selections from their “Smaller Plates” menu and share them before ordering a entrée from the “Large Plates” menu. Starting off with the Chipotle Lobster Bisque, Sea of Cortez Bay Scallop Ceviche and Rock Shrimp Quesadilla I quickly found myself overwhelmed with a trio of amazing seafood appetizers that could easily fill up 2 or 3 people. 
The Chipotle Lobster Bisque is something out of this world as once again the minds at Raya put an unusual but truly delightful twist on the dish by combining black beans, caramelized apples, butternut squash and avocado-yuzu crema fresca to make a dish so velvety and creamy I really am going to ask if I can buy a quart next time I go.

The Sea of Cortez Bay Scallop Ceviche (served with fresh plantain chips) is a perfect example of what can come from a little ingenuity with ingredients. Putting avocado, wasabi, apple, red onion, white soy, lime and white sesame together with mouth-watering ocean fresh salty Scallops is the kind of stuff that sets Raya apart from your local seafood restaurant.

Now as far as appetizers go, I am a firm believer that they can make or break a restaurant. People come to certain locations expecting to be blown away with every plate they see, scent they smell and especially every bite they take. The Rock Shrimp Quesadilla explodes literally with flavor. Oaxacan Cheese mixed with smoked bacon, Togarashi, Avocado Crema, Tomatillo Salsa and Rock Shrimp of course were the ultimate compliment that could paid to the humble Quesadilla. This is something I hope to see remain on their menu even as the seasons change here in California.

Almost completely consumed from what they call “Smaller Plates,” I ordered the Achiote Troll King Salmon which is served over Chayote Squash, Smoked Bacon, Wild Mushrooms, Chipotle Aioli and drizzled in a Achiote Ponzu sauce that took a perfectly cooked piece of Salmon to another level. The Achiote Ponzu sauce gave off a spicy / salty aroma that when mixed with the mushrooms and smoked bacon created an amazing main course only that could only be topped off by the smoothest, creamiest accouterment I have eaten in my life, which were the King Crab Mashed Potatoes.

Stuffed to the gills by this time (and thoroughly enjoying the spicy kick that every sip of my Tamarind-Togarashi Margaritas were supplying me with, I was curious as to if I should even dare to attempt to face the dessert menu. Of course I could not say no when the sampler of desserts showed up featuring a Milk Chocolate Peanut Torte, Mayan-Style Ancho Chili “Hot Chocolate,” Fresh Made Cinnamon Spice Churros, Watsonville Organic Strawberry Salad.

The amount of words that came to mind when taking the initial bites of these desserts were far from few but the first thought I had was Passion.  Many desserts that are served at high-end restaurants taste amazing and use expensive ingredients. But what they often lack is some form of passion that makes them come alive when being served to the guest.
This may come simply from how they are plated, what the actual name of the dessert may be or even better the amount you are served. Raya and more importantly, its promising kitchen staff, have to know that they are creating palate-pleasing pieces of art. The likelihood of finding anything like they are serving, somewhere else is highly doubtful.

Weaving together a selection of rare ingredients found on very few other menus, the flavors culminated inside the kitchen at Raya are somewhat of a must to be experienced in your lifetime.

Check Raya and all of the other amazing sites to be seen at The Ritz-Carlton, Laguna Niguel out on their site for more information:
                                       Ritz-Carlton, Laguna Niguel



Monday, March 14, 2011

Not Just Another FACE In The Crowd

Doing time for whatever reason is a real eye opener for many individuals. Some people find themselves at a cross roads in their lives, which often times results in life changing behavior and a fully modified way of looking at the world. Certain individuals after coming home, from any form of correctional institution find themselves with a hardened exterior and confused mind-state as to where exactly they fit into society. Similar to those who have bravely fought for our Country, these people who have paid their debts to Society are often misguided in the advice they are given and wind up right back where they started.

In a world plagued with absentee parenting, increasingly misguiding messages being given by the media to our children and all around bad decision making, it’s not often that the spotlight gets cast upon a person whose main objective in life is to be a father, mentor and friend to everyone he meets.
Face, a Los Angeles native, has lived the life that many people only see on the big screen or hear about in songs.

From running the streets with notorious kingpins, doing time for being a stand up guy (i.e. not snitching) and coming home a talented individual to a loving family, 
Face truly has come full circle. 

Having honed his god given talents, Face is making quite a name for himself as one of the premier tattoo artists in the Nation. But don’t think Face is strictly about marking up someone’s body, he wishes to make a mark in two peoples lives that can forever change how he is perceived.
(Click Read More For The Entire Interview)

Thursday, March 10, 2011

Paula Dean Goes HAM

Recipe Of The Day: Blueberry Popovers

Blueberries have some amazing powers. They can build up a weak immune system, provide protection to an ailing body and even better they taste good. A lot of times we get caught up in the fact that they are messy or can leave stains on clothes or hands so people tend to shy away from them when eating or making meals. But the Blueberry has earned its respect as one of the oldest and healthiest berries to be found all over the globe.
Today being National Blueberry Popover Day, we decided to hit you off with a recipe that is so simple even a child could pull it off perfectly.
Instead of having you make individual muffins we use a pie pan so that slices or rounds can be cut out and served according to how large of a slice your guests may like.
Enjoy this treat and like my Grandma used to say "Eat the blueberries kid, their good for you..."
(Click read more to see the rest of the recipe)

Saturday, March 5, 2011

National Cheez Doodle Day

Cheez Doodle Art
Created by Sandy Skoglund

Although I was never a fan of the Cheez Doodles themsevles they still deserve the respect they have earned and thus I must have a few of them for National Cheez Doodles Day.

We've Been Told Yall...

We've been told yall dude was a problem since way before you ever heard of him...
Sleepers need to check the track record:

Do we need to continue???

Pusha T "Fear of God" coming March21st

Wednesday, March 2, 2011

The Food Holidays of March

March is National:
            Celery Month
            Flour Month
            Nutrition Month
            Noodle Month
            Peanut Month
            Sauce Month
            Caffeine Awareness Month
            Veggie Month (United Kingdom)

The 2nd week of March is:
National Chocolate Chip Cookie Week
National School Breakfast Week
The 3rd week of March is:
            National American Cookie Week
The 3rd Saturday of March is:
            National Maple Syrup Day

March 1                        National Peanut Butter Lovers Day                       
March 1                        National Fruit Compote Day
March 2                         National Banana Cream Pie Day
March 3                        National Cold Cuts Day
March 3                        National Mulled Wine Day
March 4                          National Pound Cake Day
March 5                          National Cheese Doodle Day
March 6                        National Frozen Food Day
March 6                        National White Chocolate Cheesecake Day
March 7                        National Crown Roast of Pork Day
March 7                        National Cereal Day
March 8                         National Peanut Cluster Day
March 9                          National Crabmeat Day
March 10                        National Blueberry Popover Day                       

March 11                          National Oatmeal-Nut Waffles Day
March 12                         National Baked Scallops Day
March 13                         National Coconut Torte Day
March 14                         National Potato Chip Day
March 15                         National Pears Helene Day
March 16                         National Artichoke Hearts Day
March 17                         National Corned Beef & Cabbage Day
March 18                         National Oatmeal Cookie Day
March 19                       National Poultry Day
March 19                       National Chocolate Caramel Day
March 20                      National Bock Beer Day
March 20                      National Ravioli Day

March 21                         National California Strawberry Day
March 22                         National Coq Au Vin Day
March 23                       National Chip & Dip Day
March 23                       National Melba Toast Day
March 24                         National Chocolate Covered Raisins Day
March 25                       National Pecan Day
March 25                       National Waffle Day
March 25                       National Lobster Newburg Day
March 26                         National Spinach Day
March 27                         National Spanish Paella Day
March 28                       National Something on a Stick Day
March 28                       National Black Forest Cake Day
March 29                         National Lemon Chiffon Cake Day
March 30                         National Turkey Neck Soup Day           
March 31                        National Tater Day
March 31                        National Clams on the Halfshell Day
March 31                        National Oranges & Lemons Day