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the Culinary Cast the Culinary Cast a restaurant chefs approach to multi cultural cuisines and ingredients 
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Linguine with Clam Sauce
2009-08-02 14:29:00 After a thread on a forum I was inspired to share my thoughts on coaxing the maximum amount of flavor into an Italian Classic "Linguine alla Vongole"The classic Linguine with Clam Sauce is a simple dish, like some of the best Italian recipes it contains only a few simple ingredients. When these ingredients are respected and cooked properly it will sing with the salty flavors of the sea. I think clams with some "Al Dente" pasta is a simple but wonderful treat.Selecting fresh Clams from a reputable vendor are the first step. I am fortunate enough to live on the East Coast right now where we get beautiful fresh hard shell clams from the Atlantic Ocean just a few hours away. Select countneck or little neck clams as these will provide a tender end product. You could also use a "Quahog", they are known as "chowder clams" and can become tough if not cooked properly, and since they are larger the meat must be chopped up after cooking, making them more labor intensive.Another key step in...
Crab Beignets
2009-06-21 16:08:00 Crab mixture:1 pound best available crab meat, picked through2 oz Boursin or alouette flavored cream cheese 1/4 cup heavy cream or 1/2 and 1/2 1 t fresh chives or chopped parsley½ teaspoon white pepper, freshly ground1 teaspoon salt Tempura batter:1 cup all-purpose flour1 cup cornstarch 1 Tablespoon baking soda 1 Tablespoon salt1 quart sparkling water or beerCanola oil, for frying Soften cheese and cream in a food processor, add seasonings, then a quarter of the crabRemove and fold in the remaining crab trying not to break up the lumps of crabmeat.Place in the fridge until firm.For the batter; whisk dry ingredients together in a medium bowl. Then whisk in 1/2 the sparkling water. Gradually add more sparkling water to thin batter to the right consistency, similar to pancake batter. (You can always add more.) Heat oil in deep fryer or large pot filled halfway over medium high... More About: Crab
Greek Wedge Salad "Souvlakis"
2009-06-10 15:35:00 The word souvlaki is derived from the Greek of souvla (skewer),itself ultimately derived from the Latin subula.I thought it would be fun for summer BBQ parties and gatherings to havea salad on a skewer for easy access and something healthy to eat before youbring on the artery clogging burgers, dogs, and sausages......Im not a big fan of Blue Cheese myself so I switched the standardWedge salad Blue Cheese Dressing to a Greek Taziki style dressing.You can add some grilled chicken, swordfish or even lamb to these skewersto "beef them up" since soulvaki is usually all about the grilled meat. ... YOUR CHOICE ... Greek Wedge Salad Skewers:=======================makes 6-8 skewersFor the Skewers1 head romaine or iceberg, cut into :wedges"18-24 Greek Olives18-24 Cherry Tomatoes8 slices Semi crisp Bacon slices, cut in thirds or quarters18-24 wooden skewersYogurt Dill Dressing2 cups yogurt 1 -2 small cucumbers, peeled, seeded, and finely diced 1 tsp salt2 cloves garlic, finely chopped 2 tsp ...
Rhubarb Cocktails
2009-06-04 18:14:00 Since Rhubarb is in season It is a great time to make an infused syrup flavored with rhubarb and gingeradds a hint of pink and sour tang to your cocktailsThe syrup is not excessively sweet, but you can increase the sugar if you like. For a fancy serving garnish, finely chop 1 tablespoon of crystallized ginger and then place in a small food processor with 4 tablespoons of sugar. Process until finely ground. Place the ginger sugar on a small plate, run a wedge of lime around the rim of each glass and dip in the sugar. Cocktail Ideas:Rhubarb Mojitos, Margaritas and Champagne SpritzersThe rhubarb syrup will keep for up to 2 weeks, refrigerated. Rhubarb Syrup Base3/4 pound trimmed rhubarb, sliced 1/4-inch thick (about 3 cups) 1 1/4 ounces fresh peeled ginger, sliced thinly (about 1/4 cup) 1/3 cup sugar 2 cups water 1 tablespoon raspberry or strawberry jelly ( for extra color and flavor)Place the rhubarb, ginger, sugar, and water in a small saucepan and bring to a boil over high heat, sti... More About: Cocktails
Spedini alla Romana
2009-05-25 15:14:00 High Cholesterol Italian GoodnessGourmet Grilled Cheese "Stacks" with a garlicky, anchovy lemon-butter sauce----------------------If you have been to some old school Southern Italian-American restaurantsMost of the food is simple, but little additions make the dishes rich and flavorful.One of Frank Sinatra's favorite Restaurants was Patsy's in New York. There is an interesting story on their site on how they opened one Thanksgiving for him. This dish is one of his favorites.The anchovy butter sauce in this dish is the killer here. Don't even tell who-ever your cooking for the Anchovy is in there (unless they have an alergy) because anchovy haters get all squeamish when you add them. The key is to mash the anchovy in the pan and it dissolves just adding flavor and salt to the dish."Spiedini or Spedini" in Italian refers to Skewered items, because this is composed like a club sandwich then egg battered the skewering is helpful.Fried Battered cheese in this manner is also refered ... More About: Romana , Alla
Beet Tartar with Goat Cheese
2009-05-14 05:34:00 Serves 4Ingredients:4 ruby beets4 golden yellow beets1/2 red onion or 3 shallots, minced1/4 c sherry vinegar1/4 c olive oil, plus extra for dressing greensarugula for garnish 1 cup Ile de France goat cheese1/2 cup candied pecans (recipe follows)salt and pepper to tasteTry to use gloves when handling red beets as they can be very messyDirections1. peel beets and slice in 1/4 ? slices. season with olive oil, salt and pepper.2. wrap the two colored beets in separate in foil packets3. roast in 400 degree oven 15-20 minutes until slightly al dente, remove and let cool.4. rough chop the cooled beets and pulse in food processor until finely minced like ?tartar?5. fold in the chopped shallots to the two separate chopped beets, then add remaining olive oil and sherry vinegar, salt and pepper to taste.6. to assemble take a metal ring mold or metal can (like tuna fish with both ends cut out) and fill halfway with red beet mixture, then a few crumbles of goat cheese.7. top with golden beet mixt... More About: Cheese
Molten "Crab Cakes" with Brie
2009-05-14 05:28:00 · Molten Crab Cakes with Brie and an Avocado DrizzleCrab cakes have been done to death and most versions add too much breadcrumbs.These are more like a Spanish Croquettas, the Brie puts it over the top. thanks to Alex at Ile de France cheese for sending some Brie to experiment check out their site @ http://iledefrancecheese.com/ for great cheese and recipes INGREDIENT LIST· 4 tablespoons butter· 5 tablespoons flour· 1 1/2 cups milk· 4 ounces Ile de France Brie, par freeze and chop· 2 each eggs· 2 cups bread crumbs· 1 cup crab, best available· · oil for fryingAVOCADO AIOLI2 each avocado2 tablespoons lime juice1 clove garlic, minced1/2 cup olive oil1 each egg yolk1 tablespoon cilantro, choppedsalt and pepper to taste· 1. Halve the avocados and scoop the flesh into a bowl.2. Add the lime juice and garlic. Mash well.3. Scrape into a food pro...
Blanching Green Vegetables
2009-05-11 16:50:00 Blanching is a technique that cooks use in restaurant kitchens to set vegetables for later use,keeping them crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.Green Vegetables contain chlorophyll and can pose a problem if not cooked properly,making them turn an off colored un-appealing navy green color.KEYS TO REMEMBERCook in rapidly boiling salted water- one ounce of salt per quart, also don't crowd the water, it should be six times as much water to vegetable, to keep the rolling boil.don't add acid- no lemon juice, vinegars, or the wise tale of baking sodacook and shock- cook until just firm and shock in ice water to stop the cooking processdrain- after chilling thoroughly drain to avoid making the vegetable mushy and water logged.Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com htt...
Steak House Classics
2009-05-04 13:35:00 original posthttp://chefalbano.blogspot.com/2006/1 1/steak-house-classics.htmaudiohttp://che falbano.com/steakhouse.mp3Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: House , Classics , Steak
The Tuna-cast
2009-05-04 13:32:00 tuna videoChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Cast , Tuna
the bread-cast
2009-05-04 13:31:00 http://chefalbano.com/Culinary_cast-bread cast.mp3Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Cast , Bread
Re-Posting
2009-05-04 13:29:00 wow!!its been almost three years of blogging already.But I have to re-submit my audio files so they show up in Itunes and on myaudio player here.the Saute-castChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
Soy Glazed "Asian Sea Bass"
2009-04-29 17:24:00 Since Chilean Sea Bass is currently overfishedAustralia is Marketing their Barramundi as "Australian or Asian Sea Bass"Spring Vegetable Stir Fry, Wasabi Tater Tots, Miso Soy Glazethe first few nights we did the classic miso cod dish made famous by NobuNot everyone gets the Asian thing and alot of people are intimidated by MisoSo I thought I would roll out a more pedestrian version lacquering the miso marinated bass filets with a sweet sticky soy glaze, then served it over a some spring asparagus stir fried in sesame oil with peas, charred corn and arugula. One of the selling points was also "Wasabi Tater Tots".Comfort food is on the uprise and after reading Micheal Ricard's book I though I could give the "tots" an Asian signature. I used rice potatoes mixed with a wasabi sour cream, panko breaded them and par froze them and fried to order.Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano....
Meat Cannelloni
2009-04-20 17:51:00 Some Italians prefer using crepes or crespelle as they say in Italianto make their manicotti and cannelloni. This produces a light fork tender exteriorto hold the cheesey ricotta filling.The filling ingredients can be adjusted to what you have on hand:ground beef, stew meat, short ribs, sausage, roasted chicken or even vegetables.So be creative and utilize the stuff on hand in your fridge or freezer.Once the filling is rolled in the crepes ,they can be frozen for quick meals later.Crepe/Crespelle Recipe ==================1.5 cups milk (whole milk works best, if using low fat you might need a little more flour)3/4 cup flour1 egg1 1/2 tablespoons butter, melted1/2 teaspoon saltwhisk together milk and flour well to avoid and lumpsadd the melted butter, egg and salt and mix againspray a non-stick pan with cooking spray and place over medium high heatladle in enough batter just to lightly cover the bottom of the panspin it around to make sure it is evencook for a minute or so until the b... More About: Meat
molten peanut butter cup bread pudding
2009-04-13 19:16:00 had to bring back a favorite15 bread slices, rough chopped3 c. milk1/4 c. butter, melted1 c. sugar4 slightly beaten eggs, 4 egg yolks3/4 tsp. vanilla1/2 cup cocoa powder1 tablespoon peanut butter12 mini peanut butter cupsscald milk and add sugar, butter, cocoa powder, vanilla and peanut buttertemper this mixture slowly into eggs to avoid scramblingsoak the bread in the custard for a few minutesspray a 6 x 6 square pan with non stick cooking spaymake one layer of bread pudding place 1/2 peanut butter cups in randomlycover with more bread and peanut butter cupstop with remaining bread, cover with foilbake 15-20 minutes at 350 degrees until semi dryremove foil and bake a few more minutes to set the crustserve warm with chocolate sauce , vanilla ice cream or whipped cream*** I use fresh bread to expedite the soaking process- if you are using day old bread soak for 45 minutes to an hour (really crusty bread might need more liquid)Chef Chris Albano a twenty year veteran chef and now ... More About: Peanut , Bread , Butter , Pudding
French Wine Dinner
2009-03-12 20:41:00 Last Night We Offered a French BistroInspired Wine Dinner at Bistro 63here is some links of the preparationsthat went into the dinnerclick here for PhotosHere is a slideshow Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
Easier Baked Cake!!!!!!
2009-03-09 23:32:00 Ingredients:Cake BatterISI ChargerPlastic CupDirections:Make Cake BatterPlace in ISI with 2 chargesMicrowave 30 secondsChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Baked
Tuna Rossini
2009-03-01 03:59:00 Parma Prosciutto Wrapped Tuna Spring VegetablesFoie Gras Enriched Demi GlaceChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Rossini
65 Degree Egg
2009-02-20 20:01:00 Egg-stra Special StuffI was reading about the 65 Degree Egg (celsius)and I became fascinated studying about molecular gastronome Hervé'sfindings. He realized that the traditional cooking of an egg at 212 degrees for10 minutes is far too long.By cooking the egg in a controlled water bath you can actually cook the white to a silky custard-like texture and have the yolk still be runny like a poached egg or you can go even further to have the yolk cooked but the white will not be overcooked.As an ala carte and banquet chef I love the idea to have the eggs actually ina water bath and be able to actually have perfectly poached eggs ready for say anendive salad or eggs benedict ready for the rushwater bathsous vide magic temperature controller143 degree egg , white was a nicewhile the center was runnythats funny after an hour of cooking!!!!148 degreesthe yolk was just starting to gel Chef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts...
Arianna's Mini Egg Rolls
2009-02-16 18:14:00 The egg roll is a popular Asian appetizer and at our fondue party I wanted to throw in some Asian themed items into the mix and had my daughter help me out in making them. Egg rolls can be filled with almost any type of vegetable or meat, look at Chilies and Applebee's now and they have black bean avocado egg rolls. Generally they contain a vegetable mixture containing cabbage and carrots and mushrooms, so for an easy speedy recipe you can pick up pre-shredded mixes (for coleslaw) that work out well for a vegetarian egg rolls. They are normally deep fried, Egg rolls can also be baked by simply placing them on a cookie sheet sprayed with non-stick cooking spray (also spray the top of the egg rolls as well) and bake them for about 15 minutes at 400 degrees until warm and golden.1 pkg egg roll wrappers1/8 cup dried shiitake or tree ear mushrooms (optional)2 tbsp sesame or peanut oil3 cups vegetable oil (for frying)1 tsp pre chopped garlic or ginger1 pkg of coleslaw mix1/4 tsp pepper1... More About: Mini
Fondue Party
2009-02-09 17:01:00 Every one normally associates Fondue with just cheeseBut it can be so much more..Oil Fondue, Broth Fondue, Chocolate Fondue.....But After the Cooking in the Oil or BrothThe Fun Continues with More Dipping...In the Dipping Sauces!!!!Fondue Party ------------------Oil FondueArianna?s Mini Egg RollsShrimp Tofu ChickenRed Roasted PotatoesCheese FondueFocaccia Toasts Pappadams BreadPeppers Asparagus Baby Corn Caramelized OnionsTortellini Spinach RavioliAsian Hot Pot FondueLobster Tails Snow Peas Asparagus Brussel Sprouts Dipping Sauces-Sweet Soy Dip--Hickory Horseradish with Soy Bacon Bits--Wasabi Mayo--Salsa Verde--Brown Butter Tandoori Hollandaise--Cilantro Cream Sauce--Thai Sweet Chili Sauce--Pesto-Chocolate FondueStrawberries Bananas Marshmallows Pistachio Pound CakeChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
Fresh Mascarpone Cheese
2009-02-03 18:01:00 Cheese making is easyWarm some creamand addTartaric AcidI Let It Chill OvernightIt was Beautifully Soft and Fluffy on TopBut A Little Watery on the BottomSo I Put it in a Colander in a Coffee FilterTo Let Some Whey Come OutChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Cheese , Fresh
Spherification Kit
2009-02-03 17:53:00 I Just Got My Spherification Kit from ChefRubberWhich came right in timebecause I have an adventurousSpherical filled Valentines Day comingSan Valentino @ La PiazzaChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
New Italian Surf and Turf
2009-02-03 17:48:00 A New Spin on Sea and Landor as we say in Italian "Terra-Mare"Grilled Lamb SirloinFried OystersPolentaBeet and Garlic FoamsChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Surf , Turf
Summery Caesar
2009-02-03 17:44:00 Romaine ChiffonadeWhite AnchoviesRice Paper Rollswith Garlic Anchovy AioliChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Caesar
Fish alla Milanese
2008-05-29 16:17:00 Crispy Breaded Fish FilletsMilanese is a classic Italian treatment for veal scallopini , pork and chicken but it is also wonderful for fish filets. Sole, Flounder , Tilapia, Cod and even soaked Baccala would all be great for this recipe. There is need need for pounding the fish with a meat tenderizer as with the meat based protein counter-parts. The people of Milan have a long culinary history of cooking these breaded "cutlets" . The Costoletta alla Milanese (breaded veal cutlets) can be traced back to 1134 when a breaded veal cutlet was served. This predates the first documentation of Wiener schnitzel.They can be sauteed in Italian olive oil or butter like the German cousin snitzle, or baked in an oven, sparayed lightly with a non stick cooking spray. They can be pre-breaded and chilled for later cooking making it perfect for a dinner party.4 filets of white fish ( small flat fillets cook the quickest)3 eggs, beaten1 cup breadcrumbs (panko crumbs work extrmely well, see note***)4 T... More About: Alla
Tea Rubbed Maple Scallops
2008-05-27 16:21:00 This spice rub was inspired by Ming Tsai the Boston chef who does creative spins on classic foods using his Asian backround.I found that having a few flavored teas in your pantry"s cabinet not only adds variety to tea timebut it can add depth and variety to your recipes as well.It is amazing how much scallops we sell on the East Coast.A bountiful treat from the Atlantic, these sweet bi-valve mollusks find themselves in many preparations-Chowders, stuffings, appetizers, entrees and pasta dishes are all examples.Try to find diver scallops, these are larger and of better quality.Some scallops are harvested by dragging the bottom of the ocean floor.The dragging process is bad for the botanical growths on the ocean floor and has definitelyred flagged future sustainability concerns.Please make wise choices when it comes to choosing seafood and voice your opnion at restaurantsand markets you frequent.Baby steps like this can help availibility for generations to come.Tea Rub2 tablespoons va... More About: Maple
Blackberry Post
2008-05-26 05:30:00 Trying to test post from the blackberry, - figure this will be a cool new way to update the blogChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Blackberry , Post
Cervena Vension
2008-05-03 04:55:00 2008 Cervena Plate Winners........I just recently won an award for the best use of Cervena Vension in an Appetizer. I was very happy with this result because The Cervena Company in New Zealand is the largest exporter of farm raised venison in the world. The deer meat is leaner and healthier than beef and has a wonderful gamey almost berry like flavor.The post for the recipe is in the January ArchivesVenison with Crab Apple Demi GlaceChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
Churrasco Style Beef Skewers
More articles from this author:2008-05-03 04:15:00 In Argentina, they are famous for their grilled beef. The keys are quality beef to start with,and a flavorful marinade or salty basting liquid to intensely flavor the grilled meat. Churrasco Beef Skewers with Sweet Potato Croquettes 1 1/2 pounds Flank Steak, cleaned or fat & sinew 1/4 c garlic 1/2 bunch flat-leaf parsley or cilantro 1/2 cup oil 1/8 teaspoon smoked paprika or chipotle chili powder 1 teaspoon oregano 1/2 c Balsamic vinegar 1 tablespoon Kosher Salt ( less if table salt) 1 lime, cut in half For Potato Croquettes 2 each sweet potatoes 2 eggs 2 tablespoons maple syrup 1 teaspoon cumin 1 teaspoon kosher salt flour as needed reserved egg whites, beaten 1 cup Panko or toasted Bread Crumbs wooden skewers, soaked Cut flank steak on the bias (diagonal across grain) and thread on to skewers. Lightly pound with meat tenderized on knife if still thick Combine remaining ingredients for marinade and cover steaks. Preheat grill... More About: Style 1, 2, 3 |
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