Plantain chip appetizer with black bean, coconut, and sweet potato salsa

This post is a great way to make a vegetarian appetizer with tons of flavor and style.  This is definitely a Central America inspired dish that has a lot of different flavors in one bite.  This really evolved from ingredients that I had on hand which was white sweet potato, coconut, and plantains.  This is a great starter for a spring or summer party. 

Recipe
2 green plantains peeled and sliced
2 cups oil for frying

Sweet Potato Salsa
1 white sweet potato small diced
1 leek small diced
1 jalapeno small diced
1 garlic clove minced
1 cup of cooked black beans
1 avocado small diced
2 red radish thinly julienned
2 tbsp of chopped cilantro
1 lime juiced
2 tbsp of olive oil
 Salt and Pepper

1/4 cup of roasted tomato salsa
3 tbsp of shredded fresh coconut


For the plantains add oil to a pan and bring the oil to approximately  350 degrees.  Fry the plantains in small batches, drain them on paper towels, and season with salt.

For vegetables, add oil, sweet potato, leek, jalapeno and garlic to a small saute pan on medium heat. Season moderately with salt, cover and cook for about 7 minutes.  You want to sweat the vegetables here until they are just cooked through.  You don't want to brown or over cook.  Once they are done place in a bowl or sheet pan to cool.  In a mixing bowl add beans, radish, avocado, cilantro, lime juice and the cooled sweet potato mixture.  Season with salt and pepper. 

To plate I used a small ring mold and filled the potato bean salsa on to the plantain chip.  I topped the mixture with the tomato salsa and finished it with freshly shaved coconut.   Easy little appetizer that anyone can make, try it out at your next party!

How to clean tuna and belly part 2

This is part 2 of how to clean tuna loin and belly.  It really isn't that hard but this video concentrates more on scraping the belly to separate the meat from the connective tissue.  The belly meat of tuna is perfect for sushi rolls or tartar.  The belly is normally the most tender and fatty of the fish so its perfect for raw applications.  I had to throw in a little music to make it a little more exciting.  Hope you enjoy!

How To Clean Ahi Tuna Loin For Sushi and Sashimi (Part 1)

Today's post is a video on how to clean Ahi Tuna for sushi, sashimi, or seared tuna loins.   This could help the home cook prepare tuna and not be intimidated by fabricating the fish at home.  When you buy expensive cuts of fish or meat you want to handle them properly and with care.  One of the most important things you need to have is a sharp knife and a clean working space.  Second you need to find a good source for high quality tuna.  Once you have those things you can watch this video tutorial on how to clean Ahi Tuna for sushi and sashimi (part 1).  The second part I will follow up with how to clean the belly for tuna rolls or tartar along with slicing the loins for the sashimi.

Tuna Tartar with Miso and Black Garlic dressing

Tuna tartar is classic, flavorful dish that can go in many directions, flavor wise. My recipe for tuna tartar utilizes Judd's All Natural Miso and Black Garlic Dressing.  This simple dish makes an elegant appetizer or hors d' oeuvres.  It requires just a few ingredients, and you can substitute another fish or meat for the protein.  

1 lb of sushi grade tuna, small diced

1 avocado, sliced

2 red radishes,  julienned

1 lemon, zested

3 tbsp cilantro leaves

4 tbsp Judd's All Natural Miso and Black Garlic Dressing

1 lemon, juiced

3 tbsp olive oil

salt and pepper

It's very easy to put this together.  Place the tuna and the miso and black garlic dressing in a mixing bowl.  Season with salt and pepper.   To plate, fill a ring mold with the seasoned tuna and place avocado slices on top.  In a  small bowl toss cilantro leaves, radishes, lemon zest and juice, olive oil, salt and pepper. Arrange the cilantro mix on top of the avocado.  Add a few crackers on the side and a finish the tuna and vegetables with a drizzle of miso and black garlic dressing. 

Lemon Sole with 7 vegetable compote

Sole is a favorite dish of John Paul.  When it's on the menu, he orders it.  When sole is available I try to get it, although it is a delicate fish, and not one of my personal favorites.  Most chefs stuff, roll, and then bake sole. That is one way to handle the thin, delicate fillets.  I often bake sole as well,  but at a recent dinner made a switch to feature sole and vegetables.  I thought of several ways to highlight the vegetables--small dicing or even brunoise ( very small dice) of all the vegetables to top the fish.   I thought of using the ingredients at hand to make a  ratatouille of stewed vegetables or a caponata. Caponata is similar to ratatouille with the addition of vinegar, making it like a chutney.  I came up with a cross between a caponata and a ratatouille, omitting the tomato.  The flavors came through clean and simple, pairing nicely with the sole, and resulted in a perfect spring dinner.

6 large fillets of lemon sole

1 lemon,  zested

3 tbsp olive oil

1 eggplant peeled, very small dice

1 kohlrabi peeled, very small dice

2 carrots peeled, very small dice

1 jalapeno seeds removed, very small dice

1 red pepper seeds removed, very small diced

2 small yellow squash seeds removed, very small dice ( outside only)

2 shallots, very small dice

1 cup slivered almonds, roasted

1/4 cup capers, drained

3 cloves garlic, minced

4 tbsp olive oil

1 tbsp butter

3 tbsp mixed chopped herbs ( parsley, oregano, and dill )

Salt and pepper

1 lemon, juiced

3 tbsp olive oil

You might want to alter my directions for the vegetables to save a few steps.  You can get away with cooking the vegetables all together. 

For the veggies.    In a large saute pan on medium heat, add 1 tbsp olive oil, 1 tbsp of butter, garlic, shallots, and eggplant.  Season with salt and pepper lightly,  cover the pan and cook the eggplant for 8 minutes.  Turn off the heat and set aside the eggplant, as it should be soft and cooked.  In another small saute pan on medium high cook the kohlrabi by adding 1 tbsp olive oil (no butter), season with salt and pepper, saute for 5 minutes,  then cover the pan.  When the vegetables are cut small it doesn't take long.  Add the kohlrabi to the eggplant.  Repeat the same procedure with the carrots, squash, jalapeno, and red pepper.   All the cooked vegetables are added to the eggplant.  Cooking most of the vegetables separately prevents them from becoming mushy and insures their texture. 

 You can cook the vegetables together in one saute pan,  and the dish would still taste delicious.     Add almonds, capers, and herbs to the sauted vegetables and adjust the seasoning. Reheat if needed.  

While the veggies are reheating,  add the oil to a large saute pan.  Season the sole fillet with salt and lemon zest on the fillet side only.  Once the saute pan is hot place the fillet side down.  The bottom of the fish will be up. Season this side with pepper and salt.  The fish should take no longer than 3 minutes to cook.  To get a nice crust on the fillet side, the pan needs to be really hot.  After 3 minutes  on the fillet side,  flip the fish over for 3 seconds before taking it out onto a plate.  Do this carefully because the fish is thin and cooks the whole way on one side.  You may choose not to flip the fish as it will continue to cook after you take it out of the pan.  

Place the fish onto the plate and drizzle with the lemon and olive oil mixture.  Top the fish off with the vegetable compote and serve.  This dish is light and great for the spring or summer. 

Sea Bream with Cippolini onions

Sea Bream or "Dorade"  in French is a wonderful Mediterranean fish. Sea Bream is reasonably priced and has great flavor and texture.  This is dish is my take on a Sea Bream entree I had in Italy a few years ago.   The Italian dish was simple but the flavors were pronounced and delicious.  This entree is easy to make and requires few ingredients.  Sea Bream is a great fish to saute on the skin side.  The skin of fish is healthful, and it is particularly tasty when the saute gives it a nice, crispy crunch.

2 Whole Sea Bream, cleaned and filleted

1 lb cippolini onions, roasted and peeled

4 cups home made chicken stock, ( rich and flavorful)

2 tbsp mixed chopped herbs, ( parsley and oregano )

3 tbsp roasted pine nuts

1 lb baby spinach, washed and cleaned

2 garlic cloves

1 tbsp butter

4 tbsp extra virgin olive oil

Salt and pepper

For the fish.  Season the sea bream with salt on both sides.  Season with pepper on the flesh side only. In a hot saute pan add 2 tbsp of olive oil.  Place the fish skin side down in the pan.   Push down on the flesh so the fish lays flat in the pan.  The fish will tend to curl when it touches the hot pan. Use a spoon or your fingers to press down the flesh for 5 seconds until you feel the fish set firmly in the pan.  Once the fillets lay flat in the pan, turn down the heat to medium high and saute the fish  4 minutes on the skin side.  

 

In a separate saute pan  add butter, 2 tbsp of olive oil, garlic, and spinach.  Season with a little salt and pepper and cook the spinach for 3 minutes.  Turn off the heat and set aside.

By the time you set aside the spinach, the fillets should be done.  Flip the fish over onto the flesh side for 20 seconds. Remove the fish from the saute pan to a plate. Saute the onions for 30 seconds in the pan that held the fish.   Add the chicken stock and bring to a boil.  Add the chopped herbs and season with salt and pepper,  and a little lemon juice or olive oil.

To serve, place the spinach in the middle of a bowl with the broth  and onions around it.  Arrange the fish on top of the spinach and finish with roasted pine-nuts.  Everyone will enjoy this easy dish. 

Vietnamese Spring Rolls

Looking for another recipe to use Judd's All Natural Miso and Black Garlic Dressing?  Try this simple recipe.  This is a great vietnamese dish that easy and healthy.


10 Spring roll sheets

1 cup of shredded red cabbage

1 cup of shredded green cabbage

1/4 cup of grated carrots

1/2 of red bell pepper julienned

1/2 cup jicama julienned

1/2 cup of baby spinach leaves

1/3 cup of mint leaves

1/4 cup of cilantro leaves

1/4 cup of basil leaves

4 Tbsp of Judd's All Natural Miso and Black Garlic Dressing

Fill up a large bowl with warm water.  In another bowl mix all of the vegetables and herbs.  Dip one dried spring roll sheet into the water, completely submerging it for 3 seconds and then place it onto a cutter board.  Place a hand full of vegetables into the center of the spring roll.  Roll the bottom of the spring roll up over the veggies and pull both sides into the middle.  Then roll the spring roll tight all the way up to the top of the spring roll.   Continue until all are rolled.  Serve with a side of Judd's All Natural Miso and Black Garlic Dressing

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Fresh Bread and Judd's All Natural Truffle Balsamic, and Black Garlic Dressing

Try fresh baked bread with a side of Judd's All Natural Truffle, Balsamic, and Black Garlic Dressing. 

3 1/2 cup bread flour

1 pkg yeast

1 tsp sugar

1 1/2 cup warm water

1 tsp salt

2 tbsp extra olive oil



Preheat oven to 425 degrees.

Mix warm water with yeast and sugar.  Let it stand to activate the yeast for 10 minutes.  Meanwhile mix flour and salt in mixing bowl.  Stir together flour and yeast mixture until a you have formed a smooth dough.  Knead the dough for 5 minutes and then place a towel over the bowl to proof the dough.  After an hour punch the dough down and form into another smooth ball.  Place on a sheet pan and place the towel over the dough to proof for 30 more minutes.  Cut one slash in the bread, drizzle with olive oil and season with a little more salt on top.  Bake for about 20 minutes.  Pull out and lest the bread rest.  Serve with a side of Judd's All Natural Truffle, Balsamic, and Black Garlic Dressing.  Feel free to mix with extra virgin olive oil (not shown in picture)

Press Release for Faraday's and Judd's All Natural Black Garlic Dressings

Faraday’s Kitchen Store in Lakeway is pleased to host a free Launch Party for Cook On Your Feet, LLC to introduce their brand new line of black garlic dressings/marinades. On Thursday, May 31^st. from 6 pm to 9 pm, Chef Judd Servidio, Founder and Owner, will prepare a variety of dishes featuring his new Miso and Black Garlic Dressing and Truffle, Balsamic, and Black Garlic Dressing for you to sample. Chef Servidio’s recipes will be provided. Both companies believe in giving back to the community, and will donate 15% of the proceeds of that evening’s sales to the Sustainable Food Center in Austin. 

Chef Judd Servidio is a local chef and personal full time chef for billionaire John Paul Dejoria and family. From his extensive restaurant and private chef experience, Judd has created this new and unique line of black garlic products.  Chef Servidio's products are all natural, high in anti-oxidants, gluten-free, with no trans-fat, no cholesterol, and no preservatives.  He has created these delicious dressings without the use of any MSG.

Black garlic ranks high among the top new super food finds in high-end cuisine. It's highly valued in Asian cultures for health benefits as well as for its taste. Since black garlic made its appearance among top chefs in America, many have wanted to try it. But black garlic is still rare.  Its production requires long and low temperature fermentation. However, Chef Servidio's new line of dressings and dipping sauces showcase black garlic's lovely taste--sweet, salty, spicy and tangy. No matter how hard it is to find black garlic locally, you can enjoy the newest sensational flavor in Judd's dressings and sauces.

As a start, Judd suggests you try the Miso & Black Garlic Dressing with Asian-inspired plates such as spring rolls, soba noodles, sushi--or your favorite Chinese chicken salad.  It is perfect for marinades of all types of meat and even as a sauce for fish.  You can even cook with it in a stir fry!

Judd recommends the Truffle, Balsamic & Black Garlic Dressing as a perfect match for any number of salads.  Use it as a great marinade for Portobello mushrooms or meats.  It’s great on tomatoes or with a simple loaf of hot bread. A measure of its bold flavor enhances vegetable dishes and salads.

Faraday’s Kitchen Store

1501 Ranch Road 620 N. Suite A
Austin, Texas 78734 Ph. 512-266-5666

www.faradayskitchenstore.com

For more information contact: Cook On Your Feet, LLC  512.217.4509

Learn more at www.cookonyourfeet.com

or follow www.juddchef.com

Sustainable Food Center:

www.sustainablefoodcenter.org

Fox 7 Good Day Austin with Black Garlic Dressing/Marinades

This morning I had the pleasure of introducing my new Black Garlic Dressings/Marinades on Fox 7 Good Day Austin morning show.  The theme was "Mothers Day" so I had to think of something that would include mothers day recipes, the black garlic dressings, and be easy enough for anyone to prepare.

  

I should get the segment up again shortly

Recipes for the show are here as well


Private Chef Judd Servidio stopped by the FOX 7 studio to show us some creative twists on simple recipes just in time for Mother’s Day.
Recipe: Strawberry and Blue cheese salad
Ingredients

• 3 cups of mixed field greens
• 6 strawberries, sliced
• 1 oz of blue cheese
• 1 shallot, sliced thin
• 1 oz of roasted pecans
• 2 tbsp of Judd's All Natural Truffle, Balsamic, and Black Garlic Dressing
• Salt and Pepper

Directions

1. In a bowl toss the greens, cheese, shallots, and pecans with 1 tbsp of black garlic dressing. Season the salad with salt and pepper.
2. Arrange the sliced strawberries around the rim of the serving plate.
3. Mound the tossed greens in the middle and drizzle the last tablespoon of dressing over the finished salad.

Recipe: "Bagel and Lax"
Ingredients

• 1 Pizza crust or flatbread cooked (pre-prepared )

Cream cheese mixture

• 8 oz cream cheese
• 1 large avocado
• 1 jalapeno sliced
• 2 tbsp of cilantro leaves
• 1 lime
• 2 tsp kosher salt
   
• 8 oz of smoked salmon
• 2 tbsp of toasted sesame seeds
• 1 tbsp of cilantro leaves
• 1 tbsp of Judd's All Natural Miso and Black Garlic Dressing
• 2 hard boiled eggs
• 2 tbsp of toasted garlic

Directions

1. Take pizza dough or flatbread and cut 2 inch rounds out.
2. For the cream cheese mixture, place jalapeno and cilantro into a food processor and pulse for 30 seconds.
3. Add avocado, cream cheese, lime and salt. Puree until nice and smooth. Adjust seasonings if needed.
4. Take a spoon full of cream cheese mixture and add to the mini rounds of the dough. Place a slice of smoked salmon on top. Add a slice of egg and sesame seeds.
5. Drizzle a drop of Judd's All Natural Miso and Black Garlic Dressing on top.
6. Finish the dish with cilantro and toasted garlic.