POLPETTONE AL FORNO

*photo credit La Cucina di Lorendana*

Today we’re going to cook one of my favorite recipes. Easy to prepare and always loved by the guest. Flatten the meat mixture on a sheet of cello wrap for easy handling when folding over. With cooler weather approaching this makes for a wonder dinner main course. Keep cookin’!

Ingredients:

1lb. ground beef
1lb. ground pork
1 medium onion, diced
5 garlic cloves, chopped
4oz. raw bacon, diced
3 slices sourdough bread
1/2 cup (scant) heavy cream
3 whole eggs
3oz. parmesan cheese
5oz. crushed pistachio nuts
5 slices ham
5 slices provolone cheese
salt, to taste
pepper, to taste

Method:

Saute onions and garlic with the raw bacon, cool and hold on side.  In a large bowl, soak the bread in the cream. Add the seasoning, beef, pork, eggs, cooked onion, garlic, bacon, parmesan cheese and mix. Flatten mixture and place slice of ham, provolone cheese and crushed pistachios down the center. Fold sides over to make a stuffed loaf. Rub lightly with olive oil and back at 375 degrees approximately 45 minutes or when internal temperature is 160 degrees.

Serve and Enjoy!

Chef Len

Fresh Seasonal Fruits on Hearts of Romaine | With Grilled Pound Cake

 


This week we’re going to make an appetizer we serve here on the Papagallo as an accompaniment between courses, you might recognize it from one of previous posts you can find here. It’s simple but is a great accompaniment between courses. This is a great addition to most meals and you can definitely add any other fruits that you think would go well with the meal you are preparing. Here we go…

Ingredients:

Romaine hearts, blackberries, fresh pineapple, strawberries, orange segment, candied pecans, fresh mint, and pound cake slice. You can also add other seasonal fruits to you preference.

Method:

Arrange fruits on romaine and drizzle with vinaigrette mixed with little honey and crushed black peppercorns. Butter slices of pound cake and grill till light brown. Serve on the side.

The pound cake makes a nice accompaniment to the fruit. Garnish with fresh mint.

Very refreshing and enjoyable. Would be great for any dinner party.

Enjoy!

Chef Len

Want a dish that would be a nice accompaniment to this dish? Check out this main course here!

Easy Two Step Quiche

Begin with prepackaged prepared frozen 9 inch deep dish pie crust. I like Marie Calendars in the frozen food section. Slightly thaw enough to poke with a fork in a few places on the sides and bottom. Place in 400 degree oven Aprox eight minutes or until lightly brown then remove from oven hold on side. This helps the finished quiche to have a flaky crust instead of soggy if not pre- baked , very important step.


Egg Filling for each quiche :

In mixing bowl place five whole eggs and Aprox. one cup of heavy cream and dash of ground nutmeg and whisk until blended.
Filling: all fillings should be cooked prior to placing in browned pie shell , many choices here.

  1. Cooked diced bacon and diced onion.
  2. Diced ham , bell pepper and onion.
  3. Cooked sausage and salsa.
  4. Diced tom , fresh spinach ,garlic, onion and buffalo mozzarella cheese. 5. Mushroom , zucchini, onion , red bell pepper.

Method:

place cooked filling in shell with small amount of shredded cheese season salt and Pepper then pour egg mixture over until filling is close to top of pie crust without overflowing. Note here: if not full enough add a little more heavy cream or a little more filling to reach top. Place in 300 degree oven and bake Aprox. 45 min to one hour or until quiche is lightly brown on top and firm and not runny in center. Cut into eight like a pie.

Great for lunch or brunch service. It is always a real hit on the Papagallo memorial services at sea. This is so easy to prepare and loved by everyone.

Have fun and get creative with the fillings,

Chef Len

 

Did you catch our blast from the past last week? Check it out here! Also, get these recipes right to your inbox by subscribing today!

Gentieu’s Pantry | A Look Back

The year was 1973 and I was 25 years old, opening my first restaurant in Taft. I first came to the area from Delaware in 1970 to teach ROP food services for Taft and Maricopa schools.

Gentieu’s Pantry was a modest entry into the restaurant industry with the first day receipts total of $128.00. Modest start, yes! With just a $7000 investment and rent of $300 a month, it was the start of a wonderful 50+ year career in the food business.

Looking back over 40 years, the Pantry was well received by the community and I think most will agree, the sandwiches we created there were one of a kind and have not been duplicated to this day. We accomplished many firsts there: 5ft. Sandwiches delivered by motorcycle, home of the KiWi sandwich, the first pickled tongue sandwich in town, the record breaking worlds longest sandwich and of course, Philadelphia subs and cheese steaks sandwiches.

My sincere thanks to the people of Taft and surrounding trade area for your continuing support now and back then. There will always be a special place in my heart for the town where my entrepreneurial spirit first began.

Please share your memories of the Pantry by posting comments on our blog or on Facebook. It would be so good to hear from you.

Chef Len

Flaming Coffee A’la Gentieu

Ready to WOW your guests?! This Flaming Coffee recipe is sure to do the trick!

To begin, you will need glassware that can withstand the heat of burning rum. I use a 17.5 ounce Libbey 8418 Bolla Grade wine glass that has worked well for me over the years. You can find them, here.

Ingredients: 

Brewed Coffee
Kahlua
Bacardi 151 Rum
Baileys Irish Cream
Ground Cinnamon
1 Fresh Orange
Sugar
Fresh Whipped Cream

You will also need a flame, preferably from a candle. Start by quartering the orange and using one piece and rim the edge of each glass with it’s juice. Dip each orange-rimmed glass into sugar placed on a small plate as if you were rimming a margarita glass with salt. Next, pour a scant ounce of rum into a one-ounce ladle. I prefer Bacardi 151 Rum, a highly flammable variety that’s 75.5 percent alcohol.

Holding the ladle in one hand and the glass in the other, run the ladle under the open flame to ignite it. Place the burning ladle of rum halfway into the glass. Carefully lift and tilt the ladle upward and out of the glass, catching the burning rum in the glass. When the ladle empties, blow out any remaining fire in the ladle. Swirl the glass with the burning rum as if it were a red wine. Sprinkle some ground cinnamon into the fire to create a colorful sparkling effect.

The rum should burn for several seconds, but don’t let it burn too long as the glass will become too hot. Pour the coffee into the glass by resting the edge of the coffee pot or container on the edge of the glass. When you begin pouring, move the glass in a downward motion and the coffee container in an upward motion. this causes a stream of coffee to flow through the air to half fill the glass and extinguish the flame.

Add shots of Kahlüa and Baileys, a dollop of fresh whipped cream, and sprinkle with cinnamon. When handing the drink to the guests, caution them about how hot it is. This dish exists in many versions using a broad range of ingredients. Once you’re comfortable making it, experiment with coffee syrups, other liqueurs and chocolate.

This coffee service is even more spectacular performed in the dark. The rum burns with a beautiful blue flame and sprinkled cinnamon adds a “Fourth of July” effect. Just be sure there’s enough light to let you see what you’re doing!

Enjoy!

Chef Len 

Check out last week’s recipe!

Abalone Ambitions | Sauteéd Abalone

I drive north from Morro Bay, nine miles along Highway 1 to buy abalone, a key ingredient in one of my favorite special dishes. Abalone has been cherished for centuries for its delicate flavor, beautiful shell and, among other believers, its aphrodisiac qualities.

The drive to the Abalone Farm on the north end of Cayucos at Estero Point, along some of the most scenic coastline in California, is as wonderful as the succulent mollusk I’m procuring. Turning left off Route 1, I soon detect the smell of wild sage and rosemary. Cresting the last steep hill of a winding, bumpy dirt road, the farm comes into view. Scores of cement salt water tanks filled with kelp and abalone stretch across the tops of the cliffs above the crashing waves of the blue Pacific below.

The Abalone Farm is the oldest and largest producer of farm-raised abalone (halitosis rufescent) per year, which it supplies to restaurants and ships all over the world. If I arrive during lunch, I may catch a soccer game between teams made up of the farm’s largely Hispanic work force. Brad, the General Manager, usually meets me in the lower parking area, from which we ascend to the production building to pick up my order.

In the production area, six to eight women seated at worktables and armed with tenderizing mallets pound away at the abalone flush to make it tender enough to eat. Brad usually reaches between the falling mallets to grab a couple small steaks for us to sample sashimi style. After dipping them in a mixture of rice vinegar, soy sauce and red chili oil, we down the delicious slices with quick chew.

I like to sauté abalone when I’m not using it for sashimi or sushi. Preparing sautéd Abalone is very simple; however, the trimming is critical. Chris Jones, a long-time friend, taught it to me more than 40 years ago. Chris liked to dive for wild abalone at a time when they were still plentiful along the Central Coast.

Let’s get cookin’!

Sauteéd Abalone

 

Ingredients

Abalone

Eggs

Saltine Crackers

Clarified Butter

Lemon

 

 

Begin with pounded pieces of abalone steak. Dip them in whole beaten eggs, then place them in crushed saltine crackers, breading the abalone on both sides. To sauté, bring clarified butter up to temperature. Place the abalone steaks in a large pan, taking care not to crowd them. Lightly brown the steaks, approximately 40 seconds per side. At the last minute, squeeze a fresh lemon over them and serve immediately, ladling a little of the now browned-butter over them. Any overcooking will cause the abalone to toughen and dry. 

What I like about the dish is its simplicity. There’s no reason to even accompany it with a sauce. The light cracker crust seals in the abalone’s delicate flavor. We serve the dish on our charter yacht, the Papagallo II, and always to rave reviews. 

In 2012, I was hired as a guest chef for a video shoot in Monterey, California, to introduce Dreaming Tree Everyday, a new wine varietal brought out by Dave Matthews of the Dave Matthew’s Band. I prepared Sautéd Abalone for Dave and his winemaker as a part of the shoot. Dave said it was one of the best things he had ever eaten.

Enjoy!

Chef Len

” W T F “. Where’s the food ?

WTF.
More often than not those three letters conjure up a much different meaning than “where’s the food” . Those three letters can go before a statement adding an extra punch to comments that are “unbelievable” , “a total surprise” , ” frustrating” , “angry” or any number of  emotions one might experience in our daily lives.  For the purpose of this my first blog pertaining to “Yacht Food Experiences” . I choose to highlight the more positive and complimentary side of the “WTF” expression. If you will a “WTF” spoken with laughter and joy.

By placing WTF in  front of  “Thats unbelievable  , How does he do it?  , I’m totally surprised,  or How  delicious was that ” ,  I think you get the drift.  So WTF let’s get into the meat of this first of many blogs to  follow – and begin sharing food experiences onboard the motor yacht  Papagallo II.

As the owner and chef onboard during charters , most of my time is spent in a 66 sq. ft. space , that’s 6ft. wide  by 11ft. long . It’s called the galley. During peak service times , especially wine pairing dinners , I share the space with two servers, my wife Midge and Jeanette who also doubles as a line handler. With the close quarters it is not unusual bumping butts in the heat of the battle of a five course pairing.

The galley is equipped with all electric equipment ( Coast Guard requirement)  consisting of Jenn-Air range top (four elements) , three rack oven , microwave, dishwasher, two door refrigerator / freezer combo, and a 26 lb. capacity ice machine.

My cooking style and recipes have evolved over the last 50 plus years (Yes 50 , I began my career at age 13). That style is very intuitive . I take ,  measurements by eye, check flavors and textures by taste , and know aromas by nose. With our time and space restraints onboard “Mise en Place” and pin point timing is essential in creating a  memorable experience for the guest cruising with us.

While we are cruising , many guests will peek into the galley or peer  through the galley window on the port side to check out the symphony of movement taking place as the night’s fare is plated up for service. Their voices muttered in soft tones express astonishment at the dishes we are able to create in the cramped conditions. This is when we begin to hear the  compliments after a couple of courses and glasses of wine. A favorite is “WTF , how do they do what they do in that space? ” or “WTF, I thought the food was catered in.

Once in a while we hear a “Holy Shit” that was fantastic! 

When the cruise is over and we assist the guest off the yacht amidst much hugging, hand shaking, fist bumps, air kissing, and broad smiles , the comment that overwhelmingly wins the day is; “The Cruise was Magical.” That’s just fine with us reinforcing the fact that we have done our best , a job well done. So , WTF. Where’s The Food ?

Stay tuned for my next blog,

Chef Len