Steven Raichlen and I at the Showcase Dinner.
The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.
The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.
I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.
Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.
Categories: Appetizers, BBQ, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine
Tags: BBQ, bbq sauce, caesar salad, Chef Johnny Hernandez, Don Pedros, flan, fruit salsa, grilled, grilled asparagus, hell fire peppers, hors d'oeuvres, Jack Daniels, lamb, new york strip, San Antonio Reastaurant Assosiation, SARA, shrimp, Steven Raichlen, tequila, True Flavors Catering
Wow it has been a long time. I have been busy and had to many irons in the fire. My wife and daughter headed to Europe for a few weeks so I headed to the coast to do some fishing. I have had a few meals worth talking about so I will try to get them posted as soon as I can. The meals were not anything overly hard to put together, but preparing them our 5th wheel is a challenge. The first I want to post up is a quick little shrimp dish I threw together that will be easy for anyone to prepare.
First I started some water to boil for the linguine. I added a little oil and some salt to the water. While I was wanting for the water I started dicing a package of mushrooms and about 1/4 of an onion. I also minced three cloves of garlic. The water was boiling so I added the pasta. I heated a pan with a stick of butter and added the onions. I sautéed them until translucent then I added the garlic. The garlic was cooked for about 60 seconds, then i added the mushrooms. Once the mushrooms were finished I added 2 pounds of peeled and deveined shrimp. It only took about 3 minutes to have the shrimp cooked. once they were almost done I added a package of cherub tomatoes that hd been sliced in half. While the tomatoes were heating I poured in about 1/2 cup of white wine. I seasoned with salt and pepper to taste. The pasta was removed and drain. I topped the linguine with the shrimp mixture and topped it with grated parmesan cheese.
- 1 lb Linguine
- 2lb Peeled and deveined shrimp
- 1 pkg Mushrooms
- 1 pkg Cherub tomatoes
- 1/4 Onion diced
- 3 Garlic cloves
- TT Salt and Pepper
- TT Parmesan Cheese grated
sauteing the onions, garlic and mushrooms
Adding the shrimp
Finishing up with the tomatoes and some wine
I was looking for a quick meal the other night so I decided to throw together some shrimp skewers. Libby ran to the local HEB food store and pick up some 10/15 shrimp, while I was starting the fires. I put on some rice after starting the fires and washed up some zucchini squash. I had some of my Chipotle BBQ Sauce already made up and I threw together a balsamic vinaigrette. Once the wife got back with the shrimp I started peeling and deveining the shrimp. I left the tails on for presentation and skewered up the shrimp. Half the shrimp were brushed with the BBQ Sauce and half were coated with the vinegrette. The fire was ready when I was finished. I had the propane grill going also so I put the squash on after coating them with some of the vinegrette, and threw on some fresh green onions. The skewers did not take long at all about 3 minutes on each side. I plated everything up by placing the shrimp skewers on a bed of rice, two wedges of squash and a nice green onion. We had a great meal in just over 30 minutes. Not a bad meal for something thrown together at the last-minute.
Now I am sure that many of you wondering what in the heck is a Fattie. Basically it is a meatloaf stuffed with your favorite fillings wrapped in bacon and then smoked. I made two of them, one was an Italian, stuffed with red and green bell peppers sweet onions, mushrooms, ricotta and mozzarella. The other was stuffed with fettucine alfredo, mushrooms and jumbo shrimp. They were excellent. The way I make them is I place my meatloaf in a ziplock bag. Then I make a woven matt of bacon. The stuffing is placed inside of the meatloaf and rolled up, using the bag. I slice the sides with a sharp knife so it can be opened up. The meat roll is then place on the bacon matt and rolled up. Roll the fattie in plastic to firm it up, then put it on the smoker for about 2 hours at 225.
I had some old friends drop by and visit the other night. They showed up hungry and expecting something great. I chose a recipe I got from a friend and one of my own. While I was in the outdoor kitchen taking care of the seafood the wife fixed a couple of sides in the house.
- 1 Onion
- 1 Stick of butter
- 1 Bunch of cilantro
- 10 tilapia fillets
- Picante Sauce
- Fajita seasoning
- Start fire
- Slice onions into rings
- Slice butter into thin slices
- Season fillets
- Make a foil boat to cook fish in
- Place onions on boat over the fire
- Spread butter pats around on the onion rings
- Place fish on the rings
- Pour sauce over the fish
- Sprinkle cilantro across fillets.
- Cook till the fish heats through and becomes flakey
While the fish was cooking I prepped the shrimp and started cooking it. I had already peeled and deveined the shrimp, I just had to season and cook the shrimp, the shrimp cooks much faster then the shrimp. Remember shrimp is cooked when it curls into a C and is overcooked when it curls into an O.
- 3 lbs Shrimp (peeled and deveined w/tail)
- 4-6 Serrano Chilies (red if you can get them) sliced thin
- 6 Garlic cloves minced
- TT Spanish Paprika
- TT Sea salt
- Olive Oil
- White wine or sherry
- Heat oil in cast iron skillet
- Add chilies and saute
- Add garlic
- Add shrimp
- When shrimp is almost cooked, add paprika and salt
- Toss shrimp in the hot oil and seasonings
- Add wine till warm
With the shrimp and fish finished we headed to the house. We had a great salad, squash and red potatoes.
Categories: Appetizers, Entrees, Grilling, Texas Style Cuisine
Tags: butter, cilantro, fish, onion, picante, picante sauce, sherry, shrimp, tilapia, wine
I spent the day teaching the kids how to make paella. Paella is a dish from Spain, it originates from the Mediterranean Coast. Many people consider it the national dish of Spain. Paella is make up of rice, vegetables, and usually sea food, although rabbit, chicken, pork and chorizo are also found in it. Today we are making a Texican style of the dish. We have included shrimp, oysters, crawfish, and muscles for our seafood. I have used these items because this is the type of seafood immigrants would have found when they came to Texas. I have also chose to use polish sausage instead of chorizo and chicken wings. I also have used some roasted poblano peppers, cilantro and seasoned with cumin to give it the Texas flair.
First we added about a cup of oil and browned the wings in the paella, the pan is called paella also. Then we added the sausage cut into rounds, about 1/4 to 3/8 inches thick. next we sautéed the vegetables. When all the vegetables were translucent we added the rice and cooked it until translucent also. Then we add the stock.
sauteing the chicken, sausage and vegetables.
Adding the seafood stock and seasonings. The yellow color comes from saffron.
Next bring everything to a boil. Let it boil for about 5 minutes then turn down to a simmer. After 5 minutes you can now add the seafood. I will now tent the pan and cook it for about another 10 minutes.
Bringing stock to a boil.
Categories: Entrees, Texas Style Cuisine
Tags: craw fish, muscle, oyster, Paella, rice, saffron, seafood, shrimp, Texican, Texican Paella
Ran up to the new HEB, they built us a nice plus store here a couple of months ago. They have a nice sea food section. I grabbed a couple of pounds of 10/15s and some new york strips.While there I grabbed a new beer to try with our surf and turf dinner. While at HEB I ran into a life long friend and her mom. So she grabbed a couple of bottles of wine and a cheese cake and headed to the house to join us. I went back o the adult beverage section and grabbed some Leinenkugel’s to try then stopped at the produce section for some red potatoes and zucchini squash.
When I got to the house I started a fire with my Chimney and a lump charcoal.
The outdoor kitchen has a steak grill that will raise and lower.
While the fire was starting up I rubbed the steaks down with a Spicy Chipotle rub I picked up at Williams-Somoma. After rubbing the steaks I peeled and deveined the shrimp, using a deveiner.
Steaks are on the grill. while they are grilling to a medium, and one medium rare for me. The steaks are cooked on a hot grill for about 5 minutes per side
While the steaks were grilling I started the shrimp. They don’t take long to cook and I wanted them the done the same time as the steaks. The shrimp are cooked in a hot cast iron skillet, with a little olive oil. The shrimp is seasoned with 4 cloves of garlic. some kosher salt and the juice of 4 limes. just before it’s through I toss in some chopped cilantro. Now remember shrimp is cooked when it looks like a C and is overcooked when it looks like an O. There is a key to chopping cilantro. Cut off the stems, roll it up into a tight ball and cut it into a chiffinade. Turn it 90 degrees and chop again. this gives you a nice small cut.
Steaks off the grill.
Picking he right beverage for the meal.
Categories: Entrees, Grilling, Texas Style Cuisine
Tags: chipotle, cilantro, grill, grilling, lime, new york strip, sea food, shrimp, surf and turf