pepper – Chef En Fuego

Restaurant Reviews

Yep, guilty. I read em. Sometimes I even contribute. That is not how I choose where to eat out. That is based on others that are in the trade and the Health Inspection scores.

A bad score doesn’t mean I wont eat there. I give traditional greasy spoons a little pass. I know what I am getting into so it is okay. I generally pass on reviews by some of the local and national professional food critics. There is a reason. If they don’t know how to cook themselves…Just Sayin’. There is one local critic that has given rave reviews about particular dishes in restaurants where I have worked. I just feel like, if you only knew.

Case in point: A Cajun place that has fantastic roux. I know how they make it and personally? I don’t consider equal parts of pan and grill and flour a roux. They don’t even cook the freaking mixture. Just straight up butter flavor oil and AP. When I worked there, I tried to show the prep cook how to make a roux. I was informed that I was WRONG! Eventually I was able to show how to make a proper roux in the oven. Worked well for a time and then I left for another restaurant that had more of a culinary challenge for me. They reverted back to the old mix. Sigh. I flipping lived in LA for many years. You are not allowed to move out of the state without mastering roux, gumbo, etouffee etc. Just doesn’t happen.

I am certain the not allowed to leave rule applies to other states as well. Can’t leave Nebraska without knowing the proper way to cook a perfect mid-rare steak or any corn related side dish.

Locally owned and operated are my go to places. I like to support the community. Sure I venture out to Z-Tejas from time to time but feel justified as they did start out local and they have good food. One newly opened joint near my home (I wish them luck) serves comfort food and a few outside the box items. His reviews are a good mix. The biggest complaint he is getting is lack of seasoning and no salt or pepper on the tables. I live in a bedroom community of Austin, TX and you better be putting salt and pepper on the table. Especially if the customers are complaining that the food is lacking salt. Taste you food dude! I give him a pass on a particular reviewer that requested salt and was provided a small rami of Kosher. He was upset that it was Kosher as “it doesn’t dissolve”. Um, yeah okay. Nothing perks up a dish like tincture of iodine. Want some well done steak to go with that ketchup big guy? Everyone is allowed to have an opinion though.

Especially me.

Recipes I have used in the some restaurants & at home.

Pierogi With Carmelized Onions

For Dough
3 cups flour, plus extra for kneading and rolling
3 Russet Potatoes
1/2 teaspoon Kosher salt
1 large egg beaten
Peel and boil potatoes and mash potatoes. While the potatoes are still hot, add flour, salt, and egg. Turn out on floured surface and kneed until dough comes together. Form a ball cover with plastic and refrigerate for 30 minutes.

For Filling
2 Large yellow onions thinly sliced
3 T Butter
1/2 T dill weed
1 t fresh thyme chopped
salt and pepper to taste
In a heavy skillet over low heat, sweat onion with herbs until the onions become light brown, about 30 minutes. Adjust seasonings and allow mixture to cool.

Prep
Roll out dough and cut rounds with a biscuit cutter. Fill each round with 1/2 T of onion mixture. Fold dough in half to shape, pinch edges to seal (egg wash can be used to help seal the edges)
Drop dumplings into boiling salted water. When they float, remove with a slotted spoon or spider. Set aside.

To Serve
Melt 1/4 C butter in non stick skillet. Add dumplings in small batches to lightly brown dumplings on both sides. Remove batches to warm platter and keep warm in oven on low heat.

Can be served with the traditional sour cream or apple sauce mixed with sour cream

Recipes I have used in the some restaurants & at home.

Yellow Watermelon Salsa

1 Small seed less yellow melon
2 Jalapeno
1 Small red onion
1 ancho chili pepper
1 Clove garlic
Juice of 2 limes
salt and pepper to taste

Remove seeds from peppers and rough chop. Dice onion. Mince onion. Remove rind from melon and rough chop. Add all to a glass or plastic bowl, add lime juice and toss. Cover and refrigerate for at least 1 hour. Adjust seasonings and serve chilled.

Note: I prefer a chunkier sauce.

Recipes I have used in the some restaurants & at home.

Quinoa With Roasted Peppers

1 C quinoa washed and drained at least 3 times.
1 Red bell pepper
1 Yellow bell pepper
1 Anaheim pepper
1 Shallot minced
1 Bay leaf
1 Clove garlic minced
1 Sprig fresh thyme
1 1/2 C vegetable stock
1/4 C olive oil
Salt and pepper to taste

Toss all peppers in olive oil (keep the unused oil to sweat shallot and garlic). Roast in 350 degree oven until the skin blisters. Put peppers in plastic bag for 10 minutes for easier peeling. Remove skin and seeds from peppers. Rough chop peppers. In heavy pot, sweat garlic and shallots. Add peppers and quinoa, stocks and herbs. Bring to boil and reduce to simmer. Cover pot and cook for 15 minutes. Remove herbs and adjust seasoning.

Recipes I have used in the some restaurants & at home.

Sweedish Meat Balls

1/2 lb Ground Beef
1/2 lb Ground Pork
2 Slices Stale Bread
2 C Beef Stock
1 C 1/2 and 1/2
1 Egg
1 Small Onion Minced
1 T Ground Nutmeg
1 T Allspice
2 t Garlic Powder
Flour
S/P to taste

Soak bread in 1/2 C of 1/2 and 1/2. Add onion, seasonings, egg, and meat. mix well. Refrigerate for one hour. Form meat in to 1 inch balls.
Bake meatballs in cast iron skillet at 350 for 40 minutes. Remove meat from skillet and set aside. Add enough flour to skillet for a basic roux. Whisk over low heat for 2 minutes. Add stock and remaining 1/2 and 1/2. Adjust seasonings, return the meat to skillet and cook over low heat to desired consistency.

Recipes I have used in the some restaurants & at home.

Fish Tacos with Smoked Corn Salsa

Corn Salsa:
4 Ears smoked corn on the cob
2 Jalapenos minced
2 Cloves minced garlic
1 large green bell pepper seeded and diced
1 Chipotle pepper minced
1 Red onion, diced
1 Roma tomato seeded and diced.
1/4 C Fresh lime juice
1 T Cumino
Mix all ingredients and store in plastic container over night.

6 Talapia, Catfish (or 3 oz. portions of cod filets)
1 C whole milk
1/2 C canola oil
1 T Cayenne
Corn meal for dredge
12 Corn tortillas
Salt and pepper to taste

Soak fish in milk for 2o minutes, drain. Season fillets with cayenne. Dredge in corn meal. Saute fish in small batches keeping cooked fish warm (I use a paper towel covered plate and put them in the microwave). Warm tortillas in remaining canola, and drain. It should take less than a second to warm each tortilla.

Serve two tortillas stacked with each fillet, top with salsa.

Recipes I have used in the some restaurants & at home.

Butter Beans with Ham

1 lb Lima beans
3 C Water (plus addl as needed during cooking*)
1 Bottle Shiner Bock
1/4 lb diced ham
1/2 Yellow onion diced
2 Jalpenos seeded and diced
3 T Chili powder
1 T Cumino
1 T EVOO
S/P to taste

Soak beans in water over night. In large heavy bottom pot, cook beans over low heat until almost tender. In a large heavy skillet, brown ham in olive oil, add onions and jalpeno and cook until onions are translucent. Deglaze skillet with Shiner, and add all to the beans. Add seasonings and continue to simmer until beans are tender. Adjust seasoning.

Freezes very well.

* additional water my be needed during the cooking process unless the beans are cooked in a lidded crock pot then only 1 additional cup of water is needed.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.