Grilled Rack of Lamb, Haricot Vert Amandine

Grilled Rack of Lamb with Herbed Hawaiian Red Salt

Mint Vinegar Sauce

Haricot Vert Tossed with Roasted Walnut Oil, Marcona Almonds

A special thank you to Peter of Kalofagas blog, and ultimately Bobby Flay, for the idea to crust the lamb with herbed salt. Here I took fresh mint, parsley and dill and blended in a food processor with Hawaiian Red Salt.

Hawaiian Red Salt

A small amount of harvested reddish Hawaiian clay called alaea enriches the sea salt with iron-oxide.

The traditional red salt originated on Kauai, where red volcanic clay mingled with sea salt during heavy rains. Evaporation created Hawaiian Red Alaea Sea Salt.

The herbed salt looked like little jewels, watermelon tourmaline crystals to be exact. Beautiful!

The rack was removed from the refrigerator about an hour before cooking. It is massaged with fresh ground pepper and the herbed salt. (You can also wrap each bone with strips of aluminum foil to keep them from blackening).

Place lamb rack on the hot grill with a remote thermometer inserted into the meat. Close the lid and turn the fire to medium. It is important to watch as there may be fire flare-ups. If so, douse with a sprinkle of water. Turn the rack over once. When the temperature reaches 140 degrees (for medium-pink) remove the lamb from the grill and let it rest. Once the lamb was removed from the heat the temperature went up to 155 degrees while resting, then when it came back down to 140, it was sliced. I like to use the temperature to determine when the meat is ready to be sliced.

Very little of the juices were lost when slicing by waiting for the temperature to come back down. This method gave us juicy and smokey medium-pink chops exceptionally well-seasoned with the herbed salt and pepper.

In the meantime it is a snap to make a tasty mint vinegar sauce to complement the lamb. And to whomever it was that came up with the idea to pair not just mint, but vinegar too, with lamb, thank you very much.

The haricot vert are steamed then tossed with Hawaiian red salt, roasted walnut oil, and Spanish marcona almonds.

If you haven't cooked a rack of lamb on the grill, you just might want to give this smokey version a try!

Hollywood Bowl Picnic

 Summer Evening in LA 

Picnic and Concert at the Hollywood Bowl

The Hollywood Bowl is the largest natural outdoor amphitheater in the United States. It is a friendly sociable place where Southern Californians gather to picnic and enjoy outstanding music. Last Wednesday, we thoroughly enjoyed the music of Chris Botti and Orchestra. Chris is an engaging entertainer, refreshingly humble, gracious and funny, not to mention a fabulous trumpeter. He's my new fav. You can hear him here.

The gates open at 6 PM for the picnickers  to set up their tables and enjoy a meal before the show starts at 8 PM. We set up our box then went around to socialize with our neighbors and check out their picnics before dinner.

I spy... Veuve Clicquot Champagne

Our Mediterranean place settings and picnic menu:

Appetizer

Green Olive Tapanade, Dates, Sprouted Flatbread

First Course

Shrimp, Herbed Tomato & Feta

Grilled Ciabatta

Main

Cold Thin-Sliced Beef Tenderloin – Savory & Sweet Mustard Rub

Lemon Caper Aioli

Arugula Salad – Rosemary Vinaigrette

Cannellini Bean, Haricot Verte, Roasted Tomato, Marcona Almond

Dessert

Grilled Apricot

Greek Yogurt, Honey, Chocolate Mint Sprigs

Coffee

Since table setting is one of my hobbies, I get a kick out of some of our neighbors' tables...

this one is totally groovy!

These gentlemen had a manly setting and a nice bottle of Zin

Adorable little fresh flower arrangement,  jaunty table cloth & napkins

Centerpiece is a gourd with sprigs of lavender with sophisticated white linens

After the meal, the chairs are turned around to face the stage, everything is packed up and stored stuffed under our seats, and then...

...we enjoy the show!

Bravo Chris Botti and Orchestra!

"To me, music that breaks your heart is the music that stays with you forever," muses the best-selling jazz artist Chris Botti when talking about his new album, Italia. "It's one thing to be melancholy and one thing to be sophisticated, but when you get the two of them together in a way people can relate to, then I think you're on to something.  You want the sophistication to lie in the purity of the sound, the beauty of the arrangements, and the quality of the performances." 

A special thank you to Val, James and Terri for a wonderful evening under the stars.

Wild Caught Petrale Sole, Two Sauces

Fresh Wild Pacific Northwest Petrale Sole

Honey Teriyaki and Tahini Drizzle

Cilantro and Pickled Ginger

Here I lightly flour and season the fish then sauté in half butter half olive oil over medium heat. The sole is plated then drizzled with Honey Teriyaki and Tahini sauces and topped with Cilantro and Pickled Ginger.

The Royal Foodie Joust is a monthly competition involving creativity and three ingredients hosted by The Left-Over Queen. The current month's ingredients are picked by last month's victor, Peter of Kalofagas, who chose ingredients that sang to me:

• Seafood
  
• Cilantro
  
• Sesame
  

Wine Recommendation: M.Chapoutier Belleruche Côtes du Rhône Rosé

Do I expect to win the JOUST, just by drizzling two bottled sauces on a piece of fish and topping it with the third ingredient? No way. But I so loved the synergism of the elements of this dish, I do believe it is worthy of sharing.

Other Petrale Sole Recipes:

Panko Crusted Petrale Sole with Crème Fraîche Caper Sauce

Avocado Cucumber Salsa over Panko Crusted Pertale Sole

Sole Meunière in honor of Julia Child

Summer = Rosé

M. Chapoutier Belleruche Côtes du Rhône Rosé 2006

A gorgeous mix of aromas and flavors of cranberry and dark tart cherry.

Surprisingly complex, with a dry intriguing peppery finish.

Established in 1808 in France's Rhone region, Maison Chapoutier has been passed from father to son to grandson. All of their wine labels have been embossed in Braille since 1996.

Maurice de la Sizeranne (1857 - 1917) President of the Association of the Blind in France and owner of the famous La Sizeranne vineyard in Hermitage, was blind since age 9. He was the inventor of the first version of abbreviated Braille. M. Chapoutier's trademark pays tribute to this man while making sure their wines are accessible to people who are blind. 

In Sizeranne's book "The Blind as Seen Through Blind Eyes" (Putnam, 1893), he asks, "May not we be instrumental in giving hope and happiness to those who are less fortunate than we, by aiding them to become self-sustaining?" Over three quarters of a century after Monsieur Sizeranne's passing, it would know doubt would please him that this producer is doing just that. The Braille label provides the following information: 

• M. Chapoutier 
  
• Appellation 
  
• Name of the Wine 
  
• Vintage
  
• Color
  

 

Steamed Green Curry & Shrimp Custards

Love of Steamed Savory Custard - Part II

Please refer to the previous post for the basic recipe. This time we tweaked it and came up with something that pleasantly surprised us. We used half of the coconut milk in the original recipe and substituted light cream. We also added a teaspoon of Thai Green Curry paste to the milk infusion.

So here is my lovely bamboo steamer which is the optimal vessel for steaming this custard as it absorbs excess moisture and prevents condensation from dripping on the food. It sits atop my new toy: A Viking Portable Electric Induction Cooker (I will definitely post more on this baby later). 

Shrimp were cooked in olive oil with salt and pepper until just slightly underdone. Cooled and sliced into thirds horizontally. The lemongrass/ginger/green curry custard was ladled into the cups. Several shrimp slices were added, then cilantro, chives, and razor-thin sliced Serrano pepper. Since the shrimp sinks to the bottom, we held back a slice of shrimp per cup, then added it 5 minutes before the end of cooking so there would be a shrimp on top too.

The ramekins worked great yesterday but aren't these cute dishes, lid and all? We picked them up at Mitsuwa that morning. Steam without the lid, it is just for presentation purposes. Oh, and we enjoyed this alfresco as well...lovin' summertime!

Steamed Savory Custards

We've fallen in love with steamed savory custard. So much so, that we ate 3 different versions within 48 hours. This one is the Crab & Shiitake rendition. Our recipes were adapted from one we read in Martha Steward Living which can be found here.

Coconut milk is infused with lemongrass and ginger: The coconut milk is brought to a simmer, chopped lemongrass and ginger are added. Removed from heat and let stand for one hour, then strained.

Lightly beaten egg yolks are combined with the cooled lemongrass ginger laced coconut milk, seasoned with salt and pepper.

The custard is poured into ramekins. Crabmeat, then shiitake slices and chives are added to the custard. The crab sinks to the bottom while the vegetables float, which makes for a lovely presentation.

The custard is cooked in a bamboo steamer until set, about 25 - 30 minutes for these 8 oz. ramekins. Steaming the custard is essential to create the delicate ethereal consistency.

We enjoyed our custards alfresco along with a fresh baked buttered baguette and Marlborough Sauvignon Blanc from New Zealand. This made for an enchanting light and elegant summer weekend brunch.

More Michael Mina

Tapioca-Crusted Snapper

Dried Fruit Basmati Rice, Chile-Lime Vinaigrette

Ahi Tartare

Pine Nuts, Mint, Ancho Chile, Sesame Oil

Our waiter, Bryan, prepares the Ahi Tartare for us.

Apropos of earlier in the evening when we attended a Red Dress Gala in support of Women's Cardiac Care, Bryan shapes the tuna into a heart. 

Spinach Soufflé, Parmesan Cream

Roasted Marrow Bones

Passion Fruit Panna Cotta

Lemongrass Consommé, Coconut Sorbet

I think I'll just let the photos speak for themselves.

The Fairmont Scottsdale Princess is a luxury resort that has come to reflect the dynamic environment that surrounds it --- where sun-washed stone and bright green cottonwoods rise up to meet the pale-blue sky and majestic purple mountains. But it tops my list for these reasons:  Michael Mina's Bourbon Steak Restaurant and my absolute favorite amenity,  a copy of his cookbook in every suite! Now that's my kind of bedtime story :)

A special thank you to Mandy, Rachel, Jana and Laura for an enchanted evening...

...cheers girls, YAY for Pink Champagne AND a good cause!

Coffee & Conversation

This photograph entitled Coffee & Conversation is my submission to CLICK, a theme-based monthly food photography event. The theme this month is "coffee and tea."

What is the nature of this conversation?

• Is it serious or light-hearted?
  
• Micro or macro?
  
• Is it about food?
  
• About putting the camera away already?
• All of the above?

Evelyn Dawn's Salmon, THE RECIPE

Hi Lori Lynn

I hope this does it.

Evelyn Dawn's Potato Crusted Salmon

Ingredients:

• Salmon
  
• Flour
  
• Eggs
  
• Hash Brown Potatoes
  
• Flat Leaf Italian Parsley
  
• Salt and Pepper
  

Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.

Lemon Dill Sauce:

• 3 cups White Wine
  
• Juice of two Lemons and their Zest
  
• 1/2 cup of chopped Shallots
  
• One bunch of chopped Fresh Dill
  
• 1 cup unsalted Butter
  

Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.

The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.

The Salmon is served pan Roasted Side up...on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).

For plating...Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.

Enjoy!

Or you can come to Gina Lee's Bistro in Redondo Beach and we'll do the dishes.

Gina Lee

Evelyn Dawn's Potato Crusted Salmon

Evelyn Dawn's Potato Crusted Atlantic Salmon

Sautéed Vegetables and Lemon Dill Sauce

Gina Lee's Bistro, Redondo Beach, California

Evelyn was my grandmother-in-law.

She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, the proprietors of Gina Lee's Bistro, Scott and Gina Lee, named this dish after her. They keep her memory alive daily in their fabulous restaurant, as waiters are constantly asked by new patrons, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. Scott and Gina keep a framed photograph of Evelyn in the restaurant.

Evelyn was often asked about the secret to her vitality at her age. When someone would ask her age, she would tell them the truth, and they wouldn't believe it. She would reply, "Do you really think I would lie and increase my age?" She had a great sense of humor too.

Scott and Gina said of the salmon dish, "This is a crowd favorite. Lots of people remember "Miss Dawn" who among other things founded Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We've had former students and teachers come in and marvel that she lives on our menu." 

Miss Evelyn Dawn

July 8, 1907 - July 16, 2000

Here's Evelyn in her 90's with a glass of red wine and a cigar!

Rolling Hills Country Day School was founded in 1961 by Evelyn Dawn who began educating children in the early 50's. She bought and operated her first school in Manhattan Beach, California---a preschool. Seeing growth opportunities along the beach area, Miss Dawn sold her Manhattan Beach school and bought a new facility in Redondo Beach that also included two swimming pools. There she taught swimming and the ABC's to hundreds of local children. Every year her preschool program grew and eventually she needed a site that would house her dream: to provide a high quality educational experience for children. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School, that is Rolling Hills Country Day School.

Today would have been her 101st birthday.

My Old Glory

HAPPY BIRTHDAY AMERICA!

“I pledge allegiance to the flag of the United States of America, 

and to the Republic for which it stands. 

One nation under God, indivisible, 

with liberty and justice for all.”

Filet Mignon, Mushroom Madeira, Crumbled Bleu

Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese

I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.

I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook's Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.

Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper. 

The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.

At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.

About 2 T. butter are swirled into the sauce, seasoning adjusted.

Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.

Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles. 

In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad...

The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.

Truffle Butter Popcorn, Iron Horse Blanc de Blanc

If you had a chance to read yesterday's post, you would know that I am now enamored with Michael Mina. Here is another reason: 

Truffle Butter Popcorn with Chives as a bar snack!

...which we thoroughly enjoyed with a glass of Michael Mina Iron Horse Blanc de Blanc 2000. Iron Horse produces a limited number of special cuvées for select chefs and restaurateurs including Michael Mina. (And, oh, by the way note the cool leather bar top).

From their website: Blanc de Blanc is the most elegant and sophisticated of the Iron Horse cuvées, made from 100% Chardonnay.

It is ethereal - like drinking a cloud. It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.

Ah yes, pair with popcorn anyone?

Trio of Duck Fat Fries

I just returned from a trip with my sisters (aoe) to Scottsdale, Arizona. We were fortunate to stay at the fabulous Fairmont Scottsdale Princess where Michael Mina recently opened Bourbon Steak.

One of the chef's signature items is this Trio of Duck Fat Fries. I'm laughing about posting it immediately after my heart healthy artichoke. Oh well... 

I was excited to get a tour of the kitchen. There are 4 deep-fryers in a row. It was explained three contain duck fat and one vegetable oil for vegetarians. The fries are seasoned, then fried, then seasoned a second time so they need their own fryer as to not mix the flavors. This array included smoked paprika fries paired with barbecue sauce, truffled fries paired with garlic aioli, and chive fries paired with spiced ketchup. We all agreed they were the best fries we had ever eaten, bar none. His website gives a detailed recipe, please visit here.

Here, the designer used elements of the southwest; leather, wood, stone to create a breathtaking space. Blown away by every aspect of this restaurant from design and decor, to service, food and drink, I cannot wait to try other Michael Mina restaurants. 

I want to extend a special thank you to Chris, Brian, Jennifer, James and the excellent staff at Bourbon Steak for the truly extraordinary evening.