3 Course Special Occasion Menu October 17 and 18:

THE BONUS COURSE: 

First let's talk about the bonus course!  You will be receiving a Kabocha Squash Bisque with Sugar Frosted Cranberries.  A nice taste of autumn, this soup is made from Kabocha, a deep orange pumpkin with jade green rind.  You can heat it in a pot on the stove or in the microwave, stirring as you heat it.  Serve the cranberries on the side.  If it thickens when you heat it, you can add a small touch of water.  

THE MUSHROOM TORTE:

Next is the Mushroom Torte which comes with Frisee lettuce, crumbled Rogue River Creamery Smokey Blue Cheese, Marcona Almonds, Shaved Raw Artichoke Heart, Grapes and Pomegranate Dressing.  Heat only the tortes, by putting them in the microwave for 20-30 seconds per torte.  Toss the remaining ingredients with some of the pomegranate dressing and serve this mixture beside the torte, plus drizzle more pomegranate dressing around the plate!  

THE VEG: 

All the entrees come with farmer's vegetables of asparagus, beets, pearl onions, heirloom carrots seasoned with maple and cardamom,  and charred tomatoes whose name is Acid Trip tomato (grown by a local farmer). Vegetables may be heated in the microwave gently but may also be eaten without heating.  

THE FILET: 

For the filet: It comes with Boniato puree, which is a cuban sweet potato, topped with a pistachio sesame crust.   Green peppercorn Cognac sauce.  Heat the boniato in the microwave and serve it on the side.  After you remove the filet from the pan (see video), you can let the pan cool a bit then add the sauce to the same pan to heat it, or you may heat the sauce quickly in the microwave.  Your filet also comes with a Saint Angel Cheese and Cocoa Nib Butter which is the white medallion.  Put this on top of the filet right before serving.  Here is a video on searing the filet (CLICK HERE)   Merlot and Pinot Noir are great wines for Filet Mignon since they have softer tannins.  

THE LOBSTER: 

You will receive 1 whole, cooked, completely deshelled lobster per person. The lobster(s) is/are in a container with lemon oil and butter.  Place the butter into a sauté pan set over medium heat.  When melted, add the pieces of lobster and the all of the oil from the container.  Heat the lobster, turning occasionally, until it is warm, just warm in the center or a little more, not hot.  The outside will brown a little but the center should just be warm*.  Leave the claws in a little longer than the rest.  Transfer to your serving plates.  Now add your sauce to the same pan and bring to a boil then pour over or around the lobster.  This is where people can work together to make a beautiful presentation! Feel free to add your own touches!!  Note: I am very thorough and meticulous in de-shelling the lobster, but little shell fragments may rarely be found.  

Lobster Saffron Leek Corn Risotto -  This is delivered deconstructed in the container so that you do the finishing touch and it comes out restaurant quality.  Put all ingredients in a pot and heat, stirring until homogenous and hot.  You may plate it individually with the lobsters or serve it on the side, family style.  

Wine: The absolute best wine to pair with Lobster and Scallops is Chardonnay.  A Pinot Grigio also works, especially in the summer time.  If you'd like to go Sparkling that is a great idea too!!  

THE SCALLOPS: 

First watch the video tutorial on searing scallops here (CLICK ON THIS)

Recap on the video - Your scallops come fully cleaned and marinated in lemon oil, white pepper, Himalayan sea salt.  They are ready to go into the hot pan. You will see what to do with the butter in the video.   The pistachio sesame dukkah is a topping for the scallops as seen in the video. Discard any unused butter since it is packaged with the raw scallops. After you sear the scallops you may add your sauce to the same pan and bring to a boil then pour over or around the scallops.  This is where people can work together to make a beautiful presentation! Feel free to add your own touches!!

Lobster Saffron Risotto -  This is delivered deconstructed in the container so that you do the finishing touch and it comes out restaurant quality.  Put all ingredients in a pot and heat, stirring until homogenous and hot.  You may plate it individually with the scallops or serve it on the side, family style.

DESSERT: 

This is a fusion of Chocolate Pot De Creme and Rum Coffee Tiramisu.  It starts off as a tiramisu and turns into a pot de creme as you go!  It's ready to eat!! 

 

Bon Appetit and Happy Cooking!!!!

Chef Ron

619 948 1778

 

 

 

 

 

 

3 Course Lobster Dinner: 

 CHEESE AND CHARCUTERIE PLATTER

Charcuterie Is the genre of cooking dedicated to curing and preparing meats.  It has a long history and is a highly regarded form of cookery.  Many of the classic charcuterie preparations came about from the need to preserve meat.  What was once done out of pure necessity slowly evolved into an art form across Europe and around the world.  To pay respect to the history and craftsmanship of true charcuterie and cheese making, Chef Ron has procured some amazing products for you. Everything is ready for you to either enjoy in it's container or transfer to your own serviceware.  Here is list of the charcuterie and cheese:

THE CHEESE:

Cheeses are listed in the order they should be eaten, progressing from the softer, younger, more delicate cheeses to the aged, bolder, more intense cheeses. 

Saint Angel

Milk: pasteurized Cow’s milk

Dairy: Fromagerie Guilloteau

Location: Pelussin, France

Description: This French luxurious triple-creme is considered a gift from the cheese gods and thus is adorned with the name Saint Angel. It has a thin white rind and unctious creamy texture that melts in your mouth. Beneath the rind is an ivory paste with a texture like whipped cream and butter. Its flavor is creamy with a hint of mushrooms that becomes more present with age.  Enjoy this French masterpiece with champagne or sparkling wine.

 

Purple Haze 

Milk: Pasteurized cultured goat milk 

Dairy: Cypress Grove

Location: Arcata, California 

Description:  Purple Haze is Cypress Grove's lush and fluffy chevre, sprinkled with tender purple buds of lavender and fennel pollen. The lavender and fennel pollen add a floral and piquant quality to the already rich goat cheese.  

Smokey Blue

Milk: Certified Organic pasteurized cow’s milk

Dairy: Rogue Creamery 

Location: Rogue Valley Oregon

Description:  Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.  

 

THE CHARCUTERIE:

Truffle Salami – (the whiter color of the two salamis)

Angel’s Salumi and Truffles, San Diego

This an addictingly unctuous and delicate salami crafted from 100% dry-cured Berkshire Pork, with Italian white truffles, assortment of spices, Grappa, and White peppercorn. This salami is aged for 3 months following the same artisan methods of the traditional White Truffle salamis created in the region of Alba, Italy.

 

Fennel Chile Salami – (the redder color of the two salamis)

Pete Balisteri, San Diego

Pete Balisteri is a highly regarded artisan producer of cured meats in San Diego.  He uses all natural pork, sea salt, and local organic herbs.  In this salami, chili flakes and fennel seed are the predominant spice and they balance the saltiness and marbling of the salami perfectly.  This is a great salami to try with the violet mustard. 

  

"'Nduja"

La Quercia American Prosciutto Makers in Norwalk, Iowa

Nduja is a specialty of Calabria, Italy, whose residents love chiles and anything spicy. Traditionally, this spread would be considered a peasant dish, being made from "poor cuts” of meat. It was an ingenious way to save the tougher cuts by blending them with the right amount of spices and turning them into something delicious.  At La Quercia American prosciutto makers in Norwalk, Iowa, Kathy and Herb Eckhouse, who are considered to be among the finest makers of cured meats in the world, make their ’nduja from prosciutto and speck, the two best cuts. The meats are ground and blended with American red pepper to make a spreadable treat. I mix in a touch of charred tomato to make it even more tasty.

 

RECOMMENDATION:  Remove cheeses and Nduja from refrigeration 30 minutes prior to serving. 

 

WINE PAIRING:

Besides the recommended pairings for each specific cheese, Chardonnay from a cool climate region such as Sonoma or Burgundy works great with both the cheese and the charcuterie and will transition really well to the lobster.  Pinot Noir, which tends to have a good balance of fruit, acid and tannin is a naturally good pairing with the charcuterie. 

 

THE LOBSTER: 

You will receive 1 whole, cooked, completely deshelled lobster per person. The lobster(s) is/are in a container with lemon oil and butter.  Place the butter into a sauté pan set over medium heat.  When melted, add the pieces of lobster and the all of the oil from the container.  Heat the lobster, turning occasionally, until it is warm, just warm in the center or a little more, not hot.  The outside may brown a little but the center should just be warm*.  Leave the claws in a little longer than the rest.  Transfer to your serving plates.  Now add your sauce to the same pan and bring to a boil then pour over or around the lobster.  This is where people can work together to make a beautiful presentation! Feel free to add your own touches!!  Note: I am very thorough and meticulous in de-shelling the lobster, but little shell fragments may rarely be found.  

I found some awesome vegetables today - cipollini, white asparagus, king oyster mushrooms, candy cane beets and campari tomatoes.  The tomatoes are lightly charred, king oyster mushrooms are roasted with warm spices, cipollini are port wine glazed, beets seasoned with lemon zest oil and the white asparagus with truffle oil and truffle powder.  My recommendation is to heat the vegetables gently in the microwave to keep it simple.    They are all able to be eaten without heating as well.  

Carrot Tangerine Risotto -  This is delivered deconstructed so that you do the finishing touch and it comes out restaurant quality.  Put all ingredients in a pot and heat, stirring until homogenous and hot.  You may plate it individually with the lobster or serve family style.  

Wine: The absolute best wine to pair with Lobster and Scallops is Chardonnay.  A Pinot Grigio also works, especially in the summer time.  If you'd like to go Sparkling that is a great idea too!!  

THE SCALLOPS: 

First watch the video tutorial on searing scallops here (CLICK ON THIS)

Recap on the video - Your scallops come fully cleaned and marinated in lemon oil, white pepper, Himalayan sea salt.  They are ready to go into the hot pan. You will see what to do with the butter in the video.   The pistachio sesame dukkah is a topping for the scallops as seen in the video. Discard any unused butter since it is packaged with the raw scallops. For the grits, veg, sauce follow the same instructions as above. 

 

THE DESSERTS:

you may receive one or a combination of the following: 

LAYERED PANNA COTTA: black currant, blood orange and passion fruit with a coconut milk gelee and/or a chocolate gelee.  Ready to eat as is.  

CHOCOLATE TRUFFLES

 

I'm available any time for questions: 619 948 1778   Enjoy!!!!!!

 

*Please Note: All foods are supposed to be reheated to a minimum internal temperature of of 165 degrees F.  Consuming raw or undercooked foods may increase your risk of foodborne illness.  

 

 

 

 

 

 

 

 

 

 

Sunday Supper July 26, 2020

The salad and the chicken are designed to be eaten together.  You can serve them plated together, or, if you are a larger group, you may want to serve the salad in a large bowl and the chicken in a large dish for each person to help themselves.  Either  way, follow these steps:

 

For the Jidori Chicken:  Heat oven to 350.  Transfer the chicken from the delivery container(s) to a baking dish, shingling the sliced chicken breast out so that it will cook faster and stay tender.  You may heat multiple servings together in one baking dish as long as you don’t overcrowd the dish.  Make sure you get all of the contents of the container into the dish, using a rubber spatula will help do this.  Cover loosely with foil.  Heat the chicken to the desired temperature (see food safety tip below*).  Place casserole dish on the table, or plate individual servings. 

 

For the Salad:  I recommend transferring the salad to a mixing bowl and tossing with the dressing.  It is a pomegranate dressing and has a nice intensity so add less than you think is needed, then taste it and add more if desired.  You may decide to add more salt and/or pepper to your individual taste.  Place salad bowl on the table, or plate individual servings with the chicken. 

 

Hibiscus Lemon Tart: Ready to eat.  You may transfer to serving plates if desired. 

 

Food Safety Topic: Reheating

Whenever you re-heat any food, it should reach a minimum internal temperature of 165 degrees in the thickest part of the food you are heating.  Having a stem thermometer is very helpful in determining the internal temperature.  When cooking at home, following this rule will help you reheat food in a safe manner.  Reheating is anytime you cook food to it’s recommended internal temperature, cool it down, then heat it back up again. 

 

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Bastille Day Menu July 14, 2020

 

Wine Pairing:  Typically duck confit is saltier and heavier than I make it, so it is usually paired with a more tannic wine like a French Malbec, but my version goes well with a lighter wine like Pinot Noir too.  

 

The Salad:

Frisee Lettuce, Kale, Red Endive, Heirloom Carrots, Purple Daikon, Pine Nuts, Smokey Blue, Munak Ranch Tomatoes, Black Grapes, Port Soaked Figs, Pomegranate Dressing.  

Toss the salad with the desired amount of dressing.  The dressing is strong, so start with a little and taste as you go.  You may add more salt and/or pepper if desired. 

The Duck and Potatoes: 

Pre-heat oven to 350.  Place an oven-proof skillet over medium heat.  Add some of the duck fat.  Place the fingerling potatoes in the pan, cut side down.  Cook 15 seconds.  Place duck on top of the potatoes.  Place skillet in the oven.  Cook 10 minutes until potatoes are brown and duck is hot.  You may add more salt and/or pepper if desired, but taste it first.  

You can place a bowl of salad and the pan of duck on the table, or you can make plates of salad/potatoes/duck.  

Save any unused duck fat and dressing for your other cooking. 

See Video of Heating the Potatoes and Duck Here

The Pot de Creme: 

Ready to eat.  p.s. enjoy the basil and chocolate combination! 

Happy Bastille Day!!!!!!

 

 

Special Occasion Menu July 6, 2020 

 

First Course:

The salad is made with frisee and salanova.  Frisee is bitter and salanova is sweet.  The dressing is sour and strong, so it's better to put too little and taste then put more.  You may transfer the contents of the salad container to a mixing bowl and toss with the dressing.  The salad has some beautiful sweet cherries, and smokey blue cheese to complement the bitter greens and sour dressing, so it is wonderfully complex and different with every bite!!  

 

The Entree: 

First watch the video tutorial on searing scallops here (CLICK ON THIS)

And just a quick Recap on the video - Your scallops come fully cleaned and marinated in lemon oil, white pepper, Himalayan sea salt.  They are ready to go into the hot pan. You will see what to do with the butter in the video.  If cooking two orders of scallops - do it in two batches. Two orders of scallops you will have 2 pieces of butter. After removing the first set of scallops from the pan, place the next ones in immediately and repeat the same process. Discard any unused butter since it is packaged with the scallops.  

Risotto - Add all of your risotto and the corn stock (clear yellow liquid) to a pot over medium heat and cook it, stirring often, until it's thick and creamy. Place in middle of plate and drizzle the grapefruit sauce around so that it looks like this: 

 

Heat the squash/edamame mixture in the microwave and place around the risotto or serve on the side.  Place the scallops around the risotto.  Sprinkle risotto with parmesan.  

Sauce is a pink grapefruit reduction and does not need to be heated.  The flavor is very tart on it's own but when paired with the risotto and scallops balances out to a really nice and bright acidity.  

The pistachio sesame dukkah is a topping for the scallops as seen in the video. 

In an effort to be environmentally conscience, some of your items may be packed together, such as 2 portions of sauce or dukkah in one ramekin.  

Questions?  Text or call Chef Ron 619 948 1778.  Keep in mind if I'm doing deliveries I will answer you at the next stop.  

Wine Pairing with this dish is very similar to the lobster dish.  Chardonnay, Pinot Grigio, or a Sparkling wine are best! 

 

 The Beeramisu - is ready to eat!  

 

 CONGRATULATIONS, BON APPETIT AND HAPPY COOKING!!!