chop A Culinary Playground

Cheese and a Glass of Wine IV

This week I decided to try a Mexican cheese that was given to me a Cotijo Tajo.  It was smuggled across the border SHHH! by a friend.

It is a salty, semi hard cheese reminiscent of feta but to me also had some of the nuttiness of Parmesan.  It is a delightful cheese that is great on its own but also perfect for tacos, sprinkled on enchiladas, and tostadas.

I garnished it with pepitas, minced dried chili and olive oil.

I should have had a Mojito to go with my Cotijo but I paired it with a Lanikai Sunset, a mixture of fresh guava juice and prosecco.

The dish I made with the cheese is a basic Potato Gratin.  The recipe is really easy.

Slice potatoes really thin, place in baking dish, cover  half way with heavy cream, salt and pepper and add a little thyme, crumbled cheese and top potatoes, dab with butter, Bake until potatoes are fork tender and top is golden brown.

 

Thinking of cheese to choose next, any suggestions?

Paradise Grand Finale

The final night of Hawaii Food and Wine Paradise was a grand finale gala dinner at the beautiful Lanikuhonua.

Chef Chai Chaowasaree prepared the passed canapes

Ahi Roulade with Crab Meat

Butternut Squash and Kona Lobster Bisque Shooter

To read more and see more pictures select continue.

Food and Wine Paradise Pairing Paradise

On day two of the Hawaii Food and Wine Paradise I attended a wine pairing seminar.  What a lovely location to taste wine.  The chefs that prepared the lunch were  Russell Siu of 3660 on the Rise, Ed Kenny of TOWN restaurant, Diego Oka from La Mar in Peru, and Peter Pahk from the Silverado Resort. 

The premise of the tasting was that both the chefs and the MC Tim Love would each choose a wine to pair with their dishes prepared. and we were to pick the best pairing.

For more about the Pairing in Paradise and more pictures, please continue on.

Hawaii Food and Wine Paradise Showcase

As a featured publisher with Foodbuzz, I was able to attend the Hawai’i Food and Wine Paradise sponsored by American Express Publishing.

The Paradise Food and Wine Showcase took place at Lanikuhonua a beautiful location near Ko Olina Resort.

This showcase featured many of Hawaii’s best chefs and some fabulous wine makers.

It was a lovely evening of fine food and wine with a beautiful sunset and entertainment.

For more pictures please continue.

Count down to Memorial Day - Hot Dog Bar

We are counting down the days until Memorial Day.  In our catering business we create a lot of live stations or bars.  This seems to make the flow of the party smooth instead of people lining up at one long buffet line.  So at your party why don’t you make a hot dog bar.  I started with a variety of sausages and hot dogs, a couple of different buns and a slew of toppings.

Hot Dog Bar

Hot Dogs and Sausages ( brats, knockwurst, andouille)

Buns (white, wheat, sprouted wheat)

Ketchups (plain and curry)

Mustards (coarse grain, Dijon, yellow)

Sliced Tomatoes

Pickles

Sauerkraut

Cheese

Onions in Tomato Sauce

Chopped onions

Chili

Did I miss anything??  If I did please comment and let me know.

Farm Fresh Carrots

Big Wave Tomatoes had beautiful carrots for sale at the Farmer’s Market.  I made a herbed butter to go with them.

Baby Carrots in Herb Butter

1     Pound baby carrot

6     Spring onions, bottom part

2     Table spoons butter

2     Tablespoons Extra Virgin Olive Oil

4     Garlic cloves

From my garden

1     Cup fresh basil leaves

1/2  Cup Italian parsley

1/2  Cup chopped green onions

  Salt and Pepper

Blanch the carrots and onions until fork tender.  Cool down in ice bath.

In a food processor, add oil, garlic, all the herbs and salt and pepper.  Process until smooth like pesto.

In a sauté pan, melt the butter, add one cup of herb puree.  Add the carrots and heat through.  Serve

Save left over sauce to serve over steak or fish.  Or mix with softened butter to make a compound butter.

Cheese and a Glass of Wine III

This weeks cheese selection is a Soignon Zeigenbrie.  I couldn’t find much information about this cheese (By the way, if anyone has a good online resource for information about cheese, please send it my way.)  All the articles I could find were in German so I used Google to translate.  What did we do before Google???

Soignon is a major German cheese producer but 22% of their market is in France.  They make many different products.  The one I picked was a goat brie.  This brie is 45% fat which explains its creaminess.  The cheese is very mild and creamy.  Lets say it is the polar opposite of last weeks Cabrales. 

I paired the cheese with Toad Hollow’s Eye of the Toad, a Pinot Noir Rose.  This wine is very low alcohol, with subtle strawberry and grapefruit tones.  It is also very dry, a perfect wine for a warm afternoon.  I thought it paired very nicely with the cheese.  I garnished the cheese with apples and walnuts which also blended nicely with the wine.

My recipe for the Zeigenbrie was a quesadilla with walnuts, and apple topped with a Piquillo pepper salsa.

Brie Quesadilla with Piquillo Pepper Salsa

makes one quesadilla

2     Tablespoons Soft Brie cheese

3     Walnuts chopped

4     Thin slices of apple

1     Flour tortilla

  Olive oil spray

Spread cheese on tortilla.  On one half of the tortilla spread out evenly the apple and walnuts. Fold over in half. Spray a non stick pan with olive oil spray. Turn on high heat, place tortilla in pan heat until golden brown on each side.  serve with Salsa

Piquillo Salsa

1   Piquillo pepper

4   Grapes

Chop the pepper, half the grapes, mix together.