Lentil soup with BACON.

I don't think I have ever had left over lentils in my fridge to date. So, I took the opportunity to try out a soup... it was screaming split pea. The nice thing was that the lentils were already cooked, so this was a very fast meal to make.  I started by cooking bacon. I mean, really, why wouldn't I?  After my 2 strips were nicely crisped, i drained the fat, then added the lentils into the pan and began the re-heating process.  Once bubbling, I added some home made chicken stock and let the soup hangout for a bit.  Eventually I took a stick blender to it with just a touch of cream.  Ready to serve, garnished with parsley, Parmesan, and some big chunks of bacon.  

The soup was delicious, and perfect for a cold foggy SF day.  Easy tip, leftovers make a great and easy soup. Just add stock!

Blue Moon Recipe: Summer Honey Ale Brined Pork Chops

In this latest edition of the Blue Moon Recipe development, the task was summer grilling and the beer was Blue Moon's Summer Honey Ale.  Brining has become very popular in lots of restaurants, and is a great way to treat pork.  I took this idea and added the Summer Honey Ale to my brine along with a handful of other classic brining ingredients.  The bone-in pork chops sat overnight and acquired all those lovely flavors.  To accompany, I used some more of the beer to make a Mustard Ale sauce. A light gravy which added a great compliment to the pork.  

The pork chops turned out awesome.  Moist and juicy, there was plenty of drippings on everyone's chin.  I served these up with some classic mashed potatoes, cut with some Ricotta cheese, and a take on "apple sauce," which was caramelized onions and sauteed apples with some spices. This dish is very easy to execute, and very delicious.  Don't forget to enjoy with a Summer Honey Ale!

Summer Honey Ale Brined Pork Chops & Mustard Ale Sauce

Brine:
4 Bone in Pork Chops (the thicker the better, boneless works as well)
1 bottle Summer Honey Wheat Ale
1 cup Apple Cider Vinegar
1/2 Cup Clover Honey
1 Orange, squeezed & rind added
1/4 cup Kosher Salt
2 cups water

Sauce:
1/2 bottle of Summer Honey Wheat Ale
2 Tbsp Honey
1/4 cup orange juice
2 tbsp Dijon Mustard
1 tbsp Mustard seeds
1 tbsp Salt

Scallops, Steak, Scotch and a 30th Birthday.

 It's pretty flattering when your friend decides he'd rather eat at your house than go out to a nice dinner in SF. So, for my friend Chris' birthday, we put together a feast of great ingredients, a comprehensive menu, and lots and lots of wine.  

The request was surf & turf. Scallops mainly, and then whatever to follow. So, I decided to try something new, something old, and create a well balanced meal.  A small lightening bolt struck when discussing the scallops; lentils.  I have had a protein served on top of lentils before and absolutely loved it. I thought, why not seafood? The idea was a riff on bacon & scallops.  Using plenty of bacon in the lentil cooking process, as well as finishing it with some crispy bacon bits. The scallops were lightly pan seared in some coconut oil, along with some beautiful U-15 white shrimp. The dish turned out great. A lot of cleaned plates, and a few "are there more scallops?" 

The second dish was some beautiful bone-in NY steaks I did florentine style, accompanied by my 'Itallian Chimichurri.'  The steaks required very little seasoning since they were of such high quality.  Salt, pepper, olive oil, and a bit of the chimichurri sauce, they were grilled to medium rare. The chimichurri uses white balsamic, instead of red wine vinegar, and basil instead of mint.  I also added a squeeze of fresh lemon to keep it very acidic.  The steaks were served on top of watercress and topped with some crispy shallots.  A fabulous compliment to the scallops, and great with all the amazing red wine at the table.  

And finally, a shout out to the guests.  It's not often that people are featured on the blog, but I'm taking this moment to thank the frequent test eaters & guests of Kellan's Kitchen.  We may have had a few too many glasses of scotch in addition to the wine, so let this be a disclaimer for the blurry photos.  Big thanks to Chris, Cara, Keith, April, Matt, Anna, Darcy, Kristy, and Christina!!

 Matt & Anna, and a bottle of scotch in the foreground.

 April & Keith lookin' sassy.

  

Christina posin'

 Darcy at a 7.

Cara drinking Chris' scotch.

Blue Moon Recipe: Harvest Ale Braised Short Ribs

The Harvest Ale from Blue Moon is a very seasonal selection with lots of bold spices such as cloves, alspice, and nutmeg.  The dish I created for this beer definitely warms the belly.  It was nuking snow outside, a fire roaring, and the house needed some pleasant aromas.  

Braised short ribs immediatley came to my mind with this beer.  The braising liquid was created using the Harvest ale, spices, and some aromatics.  Combined with some hearty root vegetables, this dish would certainly fill all requirements for a snowy, stay at home evening.  

The ribs braised for about 2 hours, but could have easily gone longer if you have the time and patience.  The meet was tender, the yams and leeks melted in your mouth. And the house smelled of all the spices that had been simmering away for the past few hours.  A delicious warm meal that also warms the soul.  Keep this one for those cold nights!


Harvest Ale Braised Beef Short Ribs

4-8 Beef Short Ribs
2 Bottles of Harvest Ale
1 Large Leek - large chopped
1 Carrot - large chopped
2-3 yams - peeled and quartered
6 Cloves
1 tbsp Ground Allspice
1 tsp ground nutmeg
1 tsp whole peppercorns
1/2 cup apple Cider Vinegar
3-4 tbsp honey (possibly molasses)
Salt
Pepper
 

Blue Moon Recipe: Belgian White Beer Can Chicken

This is a fun recipe.  And also one of, if not the best whole roasted chicken I've made AND had (that includes you, Zuni chicken).  The idea came from the summer grilling direction.  The beer can chicken recipe is very easy, and very delicious.  The only trick is you need to keep an eye on the chicken during the first 10-15 min so it doesnt fall, or catch fire.  

The method of cooking, and combination of aromatic spices produces an incredibly moist, and delicious chicken.  The Belgian White is perfect for this recipe because of the subtle spices and hint of citrus. Just writing about this is making my mouth water! Try this recipe this summer!!

Blue Moon Belgian White Beer Can Chicken

1 (4-pound) whole chicken
1 can Blue Moon Belgian White beer
Orange Rind
1 tsp coriander seeds
5 Cloves
1 tsp honey
3 tbsp smoked paprika
1 tsp cayenne pepper
2 tbsp seasoning salt
2 tbsp pepper

Blue Moon Recipe: Spring Blonde Wheat Ale Brats

 

In this first edition of Blue Moon Recipe development, the good people on the account had me gear recipes for summer grilling.  The first set of recipes were to use Blue Moon's spring offering, the Spring Blonde Wheat Ale (you can read more about the beer here! http://www.bluemoonbrewingcompany.com/).  This beer was brewed with orange & lemon peels giving it a very refreshing taste and finish.  I wanted to use those flavor profiles on a classic method of cooking bratwurst. 

Going off of a traditional method for cooking brats, I used a base of onions, and then built the cooking liquid from there.  Using the beer, orange and lemon peels, and some additional spices, the brats were cooked till just done.  The brats were then finished on the grill, and accompanied by the flavored onions, and a home-made roasted red bell pepper aioli.  

They turned out amazing.  The flavors that were infused into the sausage were succulent and delicious.  I probably ended up eating about 3 before the night was done.  What a great way to start the spring!

Spring Blonde Wheat Ale Bratwurst

2-3 Pounds raw bratwurst, stabbed with a fork
6 bottles Spring Blonde Wheat Ale beer (or enough to cover the brats)
2-3 cups of water
2 cloves of garlic, smashed
2 large onions, sliced thin
2 red bell peppers, sliced thin
1 lemon, peel included (try to keep rind separate from pith)
1 orange, peel included (try to keep rind separate from pith)
1 tsp Mustard seeds


NOTE: These recipes were made exclusively for Blue Moon Brewing Comapny. 

Blue Moon Recipe Development!

I am very fortunate to have worked in advertising and in turn I've met some awesome friends along the way. About two months ago I received a phone call from a good friend who is now working in Chicago on the Blue Moon account.  Her offer was pretty simple - submit some recipes using Blue Moon Belgian White beer and hopefully a business relationship can be formed.  Well, it has!  Kellan's Kitchen is now partnering with Blue Moon to create hand crafted recipes using signature beers in the cooking process and pairing food with seasonal selections of fine ales.  The recipes created will be simple, approachable, and of course, delicious.  They will live online, and may make some cameos at in-store displays and possibly other outlets.  Watch this space for exciting recipes using BEER!!!

Check the site, and like them & Kellan's Kitchen on Facebook! 

http://www.bluemoonbrewingcompany.com/

http://www.facebook.com/home.php?#!/bluemoon

Chicken Pot Pie w/ Southern Biscuit Topping

I haven't officially blogged about this dish, but its been on the menu and in my arsenal for a while.  One of my favorite to eat mainly because I LOVE BISCUITS! Requested by many families, this is a classic spin on the American favorite.  

First and foremost, you need some homemade chicken stock. Super easy and makes dishes.  For the meat, I like to use chicken thighs, but any piece of chicken will do. First step is dredging the chicken and placing it in a large pot with some olive oil.  Browning the pieces off, I then add chopped leeks.  Once the leeks get soft, its time to start adding stock.  Adding enough to cover the chicken, this then simmers for about 45min to an hour.  The chicken is then removed and set aside in a bowl for shredding.  Back to the pot goes carrots, peas or broccoli, or whatever veggies you like.  Then, goes in the heavy cream.  About 10-16oz depending on the size of your meal.  Let this mixture boil down a bit, then add your shredded chicken back into it.  From here on out, its ready for the oven. 


Onto the topping.  I use a very basic biscuit recipe, and I use a lot of it. I usually double this recipe for a 14 inch glass baking dish: 
2 Cups Flour
1 tsp sugar
1 tbsp baking powder
1 tsp salt
1 stick butter (cubed)
2/4 cup milk (buttermilk if you have)

With the oven pre-heated to 400* the pot pie should go in with a cookie sheet on a rack below. This is to catch any overflow and wont turn your oven into a smoker! in 20-25 min, you should have a golden brown crust. 





Love, love this recipe. The biscuit topping makes this dish unique and awesome.  Garnish with some Franks Red Hot, and your belly will be happy.  

Pineapple Pork, Seared Ahi, and Tuna Tar Tar, oh my!

Sunday. Also known as Sunday Funday.  This glorious day I hit an inspiration nerve and went to town on some left over raw ingredients from a previous dinner.  Pork tenderloin, sushi grade Ahi, pineapple, avocado, and some asparagus were my main ingredients.  After much debate, I wanted to try out a pineapple glaze for the pork. After some research, I went to work. Into the glaze:


1/2 pineapple, diced small.
1/2 cup apple cider vinegar
3-4 tbsp soy sauce
3 tbsp brown sugar
1 tbsp honey
3 tbsp dijon mustard
1/4 cup lemon juice
2 tbsp ginger
1 tbps chili paste
1/4 cup mirin


or roughly their abouts... This sat on the stove and was simmered for about 30 min, then stick blended.  


In the meantime, I took my pork tenderloin, and cut a sizeable slit through the middle.  Then stuffed that cavity with a couple generous long pieces of pineapple, 1 Jalepeno, cut long, and some fresh cilantro.  


This was ready for the oven. I lightly coated the tenderloin with some of the glaze before it hit the oven.  350* it went in.  Brushing the glaze on it ever 15 min or so.  


The tenderloin came out incredibly moist, and produced some delicious drippings.  Served with the glaze on the side.


In addition, I made some seared Ahi, coated in a bit of seasoning salt & sesame seeds.  Served withs ome sliced avocados, and scented steamed shrimp.  


Also... some tuna tar tar! Fine chopped, and dressed with soy, sesame oil, siracha, brown sugar, and lime zest.  Mixed with some avocado, and served with crisped won ton chips.  


Lastly, I took the asparagus, and placed it on a bed of cilantro and lime.  Added some water to the baking dish, and let it steam in the oven for about 10 min. A lovely compliment!


An awesome sunday funday meal. Well deserved!

Seared Ahi w/ Carmelized Pinapple

Given the chance to experiment every once in a while with a high quality ingredient is always a fun time.  This particular session was a winner.  Brainstorming with the Executive Chef from Uncommon Kitchen (http://www.uncommonkitchen.org/), Doug Bahr, was particularly beneficial.  We were talking about seared Ahi, and fun things you can do with it, and he suggested using some pineapple slices and carmelizing them.  Well, thats what I did.  Thinly slicing some pineapple filets and dusting them with some sugar, they hit a dry pan and began to brown just slightly. Once they hit the desired state of brownness, I pulled them off and let them cool.  The Ahi was simply prepared, coated in sesame seeds, then seared to a perfect rare. With the addition of some sliced avocados, the ahi & pineapple were layered onto a bed of arugula. The fish was drizzled with some pan drippings from the pineapple slices, topped with a bit of lime zest and served with a soy based dipping sauce.  A hit, and a keeper. Thanks Doug!